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Whole-grain composite additive, preparation thereof and application thereof to whole-grain flour preparing

A compound additive and whole grain technology, which is applied in food science and other fields, can solve the problems of rough taste, unbalanced nutrition, and lack of whole grain ingredients, etc.

Inactive Publication Date: 2016-01-20
刘桂花 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] 1. The publication specification of the invention patent application with the application number 201080016855.3 discloses a whole grain instant pasta. The main technical method is to obtain whole grain powder particles that are finer than ordinary flour particles through micro-processing of raw materials. Extruded into blocks and pre-cooked to achieve the purpose of instant whole-grain pasta, the shortcoming of this technology is that it only emphasizes the improvement of nutrition, and cannot meet the simultaneous improvement of the texture and taste of whole-grain pasta, and after pre-cooking , can only be used as a single food, and cannot be further processed as a source of raw materials for various noodle products
[0012] 2. The application number is 200410037676.X, which discloses a kind of multi-nutritional composite flour. Its main technical method is to use six kinds of grain flour and potato flour as raw materials, which are respectively compatible and combined to make special flour. The existing technical problems are firstly the production process of the undisclosed product; secondly, the lack of whole grain ingredients, which is not balanced enough in nutrition; It is difficult to form a dough with a high gluten value, which brings great difficulties to the subsequent deep processing
[0013] 3. A new type of health-care flour (mixed flour) is disclosed in the patent application publication with the application number 200510113174.X. Its main technology is to mix fine grains with 7 kinds of coarse grains to make flour, and then add various minerals Stirring with vitamins to make the product achieve the purpose of health care, the technical problem is that the processing technology is simple, only emphasizes the health function of the product, and fails to solve the problem of rough taste of the product
The technical problem in the above-mentioned prior art is that the processing technology is backward and cannot be produced on a large scale, and the processed product will lose more nutrients, such as the grain skin rich in nutrients, and the roughness of the product entrance cannot be solved well. Higher problem, at the same time, the fusion of various materials is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] Whole grain compound additive, made of the following raw materials in unit mass parts:

[0060] Bran 15; Corn 35; Glutinous rice 3; Yellow rice 2; Black rice 18; Black beans 18; Fragrant rice 7; Soy beans 5; Oats 6; Barley 8; Red beans 5; Peas 4; Millet 8; Buckwheat 9; Mung beans 10; 5; sorghum 4; barley 15.

[0061] The preparation method of the whole grain compound additive comprises the following process steps:

[0062] A. Material selection;

[0063] B. Screening

[0064] B1. Mix corn, red beans, mung beans, oats, barley, peas, buckwheat, sorghum, barley, and peanuts in the raw materials, and use the rolling sieve process to polish the mixed raw materials and remove impurities to make a mixture;

[0065] B2. Mix the black beans and soybeans in the raw materials, and use the rolling sieve process to polish and remove impurities from the mixed raw materials;

[0066] C. Puffing

[0067] Mix the mixture prepared in the step B1 with the bran, millet, glutinous rice...

Embodiment 2

[0080] The difference between this embodiment and embodiment 1 is:

[0081] Whole grain compound additive, made of the following raw materials in unit mass parts:

[0082] 30 bran; 50 corn; 5 glutinous rice; 6 yellow rice; 6 black rice; 6 black beans; 1 fragrant rice; 1 soybean; 1 oat; 1 barley; 1 red bean; 1 pea; 1 millet; 1 buckwheat; 1 mung bean; peanut 1; sorghum 1; barley 1.

[0083] According to the ratio of whole grain compound additive:wheat flour=20:80, the whole grain compound additive is mixed evenly with common wheat flour to make whole grain flour.

[0084] All the other contents are the same as in Example 1.

Embodiment 3

[0086] The difference between this embodiment and embodiment 1 is:

[0087] Whole grain compound additive, made of the following raw materials in unit mass parts:

[0088] 20 bran; 45 corn; 7 glutinous rice; 4 yellow rice; 13 black rice; 12 black beans; 5 fragrant rice; 3 soybeans; 3 oats; 6 barley; 2 red beans; 2 peas; 2 millet; 7 buckwheat; 2; sorghum 2; barley 10.

[0089] According to the ratio of whole grain compound additive:wheat flour=15:85, the whole grain compound additive is mixed evenly with common wheat flour to make whole grain flour. All the other contents are the same as in Example 1.

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PUM

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Abstract

The invention belongs to making and application of nutritional additives, and particularly discloses a whole-grain composite additive, preparation thereof and an application thereof to whole-grain flour preparing. An effective quantity of raw materials such as bran, corn, sticky rice, glutinous millet, black rice, black soya beans, fragrant rice, soybeans, oat, barley, red beans, peas, millet, buckwheat, green beans, peanuts, broomcorn and pearl barley are made into the whole-grain composite additive through sorting, screening, puffing, frying and smashing, and the whole-grain composite additive is used for preparing the whole-grain flour. By means of the whole-grain composite additive, the technical problems that in the prior art, a product nutritional structure is incomprehensive, mouthfeel is rough, and digestion is difficult are solved. The whole-grain composite additive has the advantages of being comprehensive in nutrition, fine and smooth in mouthfeel, easy to digest, high in gluten index, suitable for being made into multiple kinds of cooked wheaten food and the like.

Description

technical field [0001] The invention belongs to the production and application of nutritional additives, in particular to a whole grain compound additive and its preparation and application in the preparation of whole grain flour. Background technique [0002] Five grains have always been the quintessence of Chinese traditional diet. The classic Chinese medicine "Huang Di Nei Jing - Su Wen" written more than 2,400 years ago has a saying that "five grains are for nourishment, nourishing qi and improving qi". [0003] During the development of grain milling and food processing technology, along with the development of roller milling equipment, human beings have been trying to make flour and rice whiter in order to pursue the taste of grain food for centuries. Foods made from refined white flour have good texture, taste, flavor and appearance, but at the same time cause a lot of loss of dietary fiber, vitamins, mineral elements and other nutrients. The main nutrients of ordina...

Claims

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Application Information

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IPC IPC(8): A23L7/165A23L7/10A23L33/00
CPCA23V2002/00
Inventor 刘桂花许洪昌
Owner 刘桂花
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