阅读说明：本技术 一种紫糯麦麦花糖 (Purple glutinous wheat flower candy ) 是由 王涛 樊小莉 徐智斌 冯波 周强 于 2021-03-18 设计创作，主要内容包括：本发明属于食品加工领域,具体涉及一种紫糯麦麦花糖。具体技术方案为：一种麦花糖,组分包括紫糯麦、白糖、饴糖、油、水。所述紫糯麦品种为中科紫糯麦168。所述紫糯麦为全麦。本发明提供的麦花糖在具备米花糖怡人口感的同时,又含有丰富的小麦所特有的麦谷蛋白和醇溶蛋白,还兼具紫糯麦麦麸中含有的膳食纤维、维生素B和矿物元素等丰富的营养成分。所述麦花糖还同时发挥了中科紫糯麦168高花青素含量的特性,无需外源人工添加剂,即可为麦花糖增添颜色,并兼具花青素的保健功能。(The invention belongs to the field of food processing, and particularly relates to purple glutinous wheat flower candy. The specific technical scheme is as follows: a Maihua candy comprises purple glutinous wheat, white sugar, maltose, oil, and water. The purple waxy wheat variety is purple waxy wheat 168 of Chinese family. The purple waxy wheat is whole wheat. The wheat flower candy provided by the invention has pleasant taste of the rice flower candy, contains rich glutenin and alcohol soluble protein which are unique to wheat, and also has rich nutritional ingredients such as dietary fiber, vitamin B and mineral elements which are contained in the purple waxy wheat bran. The maihua candy also simultaneously exerts the characteristic of high anthocyanin content of the medium-family purple waxy mai 168, can add color to the maihua candy without exogenous artificial additives, and has the health-care function of anthocyanin.)

1. A maihua candy is characterized in that: the components include purple glutinous wheat, white sugar, maltose, oil and water.

2. The maitake candy according to claim 1, wherein: the purple waxy wheat rice comprises, by weight, 6-8 parts of purple waxy wheat, 6-9 parts of white sugar, 2-5 parts of maltose, 4-6 parts of vegetable oil and 2-4 parts of water.

3. The maitake candy according to claim 1 or 2, characterized in that: the purple waxy wheat variety is purple waxy wheat 168 of Chinese family.

4. The maitake candy according to claim 1 or 2, characterized in that: the purple waxy wheat is whole wheat.

5. A process for producing a maitake candy according to any one of claims 1 to 4, characterized by: the method comprises the following steps:

(1) selecting purple waxy wheat whole wheat grains, cleaning and soaking;

(2) taking out the soaked purple waxy wheat, draining, and steaming;

(3) taking out the steamed purple glutinous wheat, draining, cooling and drying in the shade;

(4) standing the dried purple waxy wheat in the shade, and collecting sweat;

(5) frying the sweet glutinous wheat after sweat collection into a soaked flower, fishing out and draining;

(6) decocting white sugar, maltose and water to obtain sugar solution;

(7) and (4) adding the soaked flowers obtained in the step (5) into the sugar solution, and uniformly mixing.

6. The method for producing a maitake candy according to claim 5, characterized in that: the soaking time in the step (1) is 13-18 hours.

7. The method for producing a maitake candy according to claim 5, characterized in that: the water consumption in the soaking in the step (1) is more than 3 times of the weight of the purple waxy wheat.

8. The method for producing a maitake candy according to claim 5, characterized in that: and (4) carrying out the drying in the shade of the link in the step (3), wherein the purple waxy wheat grains are mutually dispersed.

9. The method for producing a maitake candy according to claim 5, characterized in that: and (5) frying the purple waxy wheat link in the step (5), and putting the purple waxy wheat when the oil temperature is 100 +/-10 ℃.

10. The method for preparing maitake candy according to claim 9, wherein: when the purple waxy wheat is fried in the step (5), the oil temperature is less than or equal to 150 ℃.

Technical Field

The invention belongs to the field of food processing, and particularly relates to purple glutinous wheat flower candy.

Background

The popcorn candy is a popular traditional food and is generally prepared from glutinous rice, sugar and oil. Wherein, the special starch composition of the glutinous rice endows the glutinous rice with special glutinousness and processing characteristics, so that the glutinous rice becomes the essential main component of the popcorn candy. However, glutinous rice has a single nutritional composition and lacks proteins such as glutenin, which are unique in grains such as wheat. Meanwhile, in order to enhance the attractiveness of popcorn candies, there has been a trend in recent years for various colorants to be added to the popcorn candies in an attempt to improve the appearance of the popcorn candies. These colors are contrary to the current overall trend for "healthy no-added" foods. Therefore, if a substitute for glutinous rice can be provided, which not only has the processing properties of glutinous rice such as the glutinousness, but also contains abundant nutrients, and is rich in natural pigments and can be used as a coloring agent, it will have an important significance in food processing.

It is known that the amylose content of common wheat, which usually represents between 22% and 37% of the total starch content, directly affects its processing properties, making it impossible to replace glutinous rice for the preparation of popcorn-style foods. The level of amylose content in wheat is influenced by the three waxy genes, Wx-A1B, Wx-B1B and Wx-D1B, located on the 7AS, 4AL and 7DL chromosomes. When the 3 pairs of genes are simultaneously pure, the amylose content of the grains is only less than 5 percent, and the grains are fully waxy, namely waxy wheat. Like ordinary wheat, waxy wheat also has proteins specific to wheat, such as glutenin and prolamin; in contrast, waxy wheat also has special starch gelatinization characteristics and puffing performance. The unique starch characteristic endows the waxy wheat with special processing performance, so that the waxy wheat can replace the traditional glutinous rice and make novel food in the style of popcorn candy, and can provide nutrition which the glutinous rice does not have.

At present, no natural full waxy wheat is found in nature; all the fully waxy wheat is cultivated by artificial crossbreeding technology. Among them, purple whole waxy wheat is a natural novel waxy material with high anthocyanin content. The Chinese purple waxy wheat 168 is a new wheat strain bred over 10 years by adopting technologies such as biochemistry and molecular marker-assisted selection adopted by the institute of biology of Chinese academy of sciences, combining a allopatric additive breeding technology and a pedigree method, and obtains the protection right of new species of national plants in 2016 (CNA 20130181.2). Compared with the traditional wheat, the purple waxy wheat 168 plant of the Chinese family is purple, and the amylopectin accounts for 98.32 percent of the seed starch, which shows the full waxy property; the wheat bran powder is rich in anthocyanin and nutrient elements such as iron, zinc, selenium and the like needed by human bodies, and compared with the ordinary wheat, the wheat bran powder has extremely low anthocyanin content which can reach 60.48 mu g/g. The anthocyanin can be used as a natural pigment for coloring, and also has the effects of resisting oxidation and scavenging free radicals; improving the intake of anthocyanin, delaying aging, enhancing immunity, preventing diseases, etc.

Therefore, from many perspectives, the physicochemical properties of the traditional Chinese purple waxy wheat 168 make it have the potential to prepare a popcorn candy-style food, namely, a maltose, and its natural high anthocyanin content makes it a natural colorant, increasing the anthocyanin content in the final product. However, the anthocyanins of the purple waxy wheat 168 of the Chinese family are mainly present in the bran of the kernel, and the conventional popcorn sugars are mainly made by using the refined rice without bran as the raw material. Moreover, in some of the earlier popcorn patents, it was mentioned that multiple batches of river sand were added to facilitate puffing of the material, such as "a chrysanthemum popcorn candy" or the like. However, if the malted sugar is prepared according to the conventional preparation method, no matter the bran is removed, or the malted sugar is heated for a long time, anthocyanin is lost. Therefore, how to prepare the malted sugar under the condition of reducing the loss of anthocyanin as much as possible is a problem to be solved.

In addition, the wheat bran contains rich dietary fiber, vitamins, mineral elements and other nutrient components; although the aleurone layer component in the wheat bran only accounts for 7-9% of the total mass of the wheat, the nutritional ingredients contained in the wheat bran account for 60-70% of the total nutritional ingredients of the wheat. Although wheat bran has many benefits, it has a rough mouthfeel and poor palatability. Generally, when common wheat is used for processing food, due to the limitation of technology and process, the wheat bran is mostly taken as a processing byproduct to be used for producing animal feed, so that the added value and the comprehensive utilization rate of the wheat are reduced, and meanwhile, a large amount of nutrient substances are wasted. With the improvement of consciousness of intake of nutrient substances such as crude fiber and the like, the nutritional characteristics and the functional value of the whole wheat food are more and more concerned by people; however, the characteristics of hard structure and rough mouthfeel of wheat bran limit the wide application of the wheat bran in food.

In conclusion, the wheat flower candy prepared from the whole wheat is provided, so that the wheat flower candy not only has the crisp taste of the rice flower candy, but also contains more abundant nutrient substances, and has important economic significance and market value.

Disclosure of Invention

The invention aims to provide a maihua candy made of purple waxy wheat.

In order to achieve the purpose of the invention, the technical scheme adopted by the invention is as follows: a Maihua candy comprises purple glutinous wheat, white sugar, maltose, oil, and water.

Preferably, the components comprise, by weight, 6-8 parts of purple waxy wheat, 6-9 parts of white sugar, 2-5 parts of maltose, 4-6 parts of vegetable oil and 2-4 parts of water.

Preferably, the purple waxy wheat variety is purple waxy wheat 168.

Preferably, the purple waxy wheat is wholewheat.

Correspondingly, the preparation method of the malted sugar comprises the following steps:

(1) selecting purple waxy wheat whole wheat grains, cleaning and soaking;

(2) taking out the soaked purple waxy wheat, draining, and steaming;

(3) taking out the steamed purple glutinous wheat, draining, cooling and drying in the shade;

(4) standing the dried purple waxy wheat in the shade, and collecting sweat;

(5) frying the sweet glutinous wheat after sweat collection into a soaked flower, fishing out and draining;

(6) decocting white sugar, maltose and water to obtain sugar solution;

(7) and (4) adding the soaked flowers obtained in the step (5) into the sugar solution, and uniformly mixing.

Preferably, the soaking time in the step (1) is 13-18 hours.

Preferably, the water consumption in the soaking in the step (1) is more than 3 times of the weight of the purple waxy wheat.

Preferably, when the drying in the shade is performed on the segments in the step (3), the purple waxy wheat grains are mutually dispersed.

Preferably, when the purple waxy wheat ring frying step (5) is carried out, the purple waxy wheat is placed at the oil temperature of 100 +/-10 ℃.

Preferably, the oil temperature is controlled to be less than or equal to 150 ℃ when the purple waxy wheat is fried in the step (5).

The invention has the following beneficial effects: the invention provides a wheat flower candy prepared from purple waxy wheat 168 whole wheat. The maihua candy develops a novel nutritional food by taking the manufacturing method of the popcorn candy as a reference and combining the unique starch characteristic, protein characteristic, puffing characteristic and high anthocyanin characteristic of the purple waxy wheat: the wheat flower candy. The wheat flower candy is prepared from purple waxy wheat wholewheat, and the nutritional function of the purple waxy wheat is exerted to the maximum extent; the special preparation process also effectively reduces the anthocyanin loss rate caused by over-processing.

The wheat flower candy provided by the invention has pleasant taste of the wheat flower candy, contains rich glutenin and alcohol soluble protein which are unique to wheat, and also has rich nutritional ingredients such as dietary fiber, vitamin B and mineral elements which are contained in the purple waxy wheat bran. The maihua candy also simultaneously exerts the characteristic of high anthocyanin content of the purple waxy mai 168, can add color to the maihua candy without exogenous artificial additives, and has the health-care function of anthocyanin.

Meanwhile, the maltsk contains rich and various anthocyanins, wherein pelargonidin, petuniain and malvidin are high, and cyanidin, delphinidin and paeoniflorin are relatively low. The conventional preparation method can cause more than 50% of anthocyanin in the seeds to be lost, and in order to further keep the anthocyanin content in the finished product, improve the puffing quality and reserve the nutrient components, edible alcohol and edible citric acid are added in the soaking process and are used for syrup decoction. Through the operation, the retention rate of the prepared mallow anthocyanin can reach over 75 percent, and the puffing effect is obviously improved.

Drawings

FIG. 1 is a diagram of a finished product of the maitake candy prepared by soaking the maitake candy in clear water according to the present invention.

Detailed Description

The invention provides a maihua candy prepared from purple waxy wheat. The maihua candy is a food prepared in a way of rice candy, but purple glutinous rice is used instead of glutinous rice, so the maihua candy is named as "maihua candy". The preparation key points of the wheat flower candy are as follows: the purple waxy wheat is used for preparing instead of the glutinous rice. The preferable scheme is as follows: the formula of the wheat flower candy comprises the following components in parts by weight: 6-8 parts of purple glutinous whole wheat, 6-9 parts of white sugar, 2-5 parts of maltose, 4-6 parts of vegetable oil and 2-4 parts of water.

Preferably, the formula of the malted candy further comprises: edible alcohol and edible citric acid.

The purple waxy wheat is from a specific variety: the new plant protection number of the purple waxy wheat 168 of the Chinese family is as follows: CNA 20130181.2. The purple waxy wheat wholewheat refers to purple waxy wheat without bran removed.

In addition, substances for improving the flavor, such as walnut chips, peanut kernels, sesame, raisins and the like, can be selected and added according to the needs.

The invention also provides a preparation method of the malted candy. The method specifically comprises the following steps:

(1) selecting purple glutinous whole wheat seeds with complete, uniform and full grains, and washing until no muddy water is seen. And then soaking the substrate in water for 13-18 hours. The weight of the soaking water is more than 3 times of that of the purple waxy wheat. The soaking water can be common clear water, and the preferable scheme is as follows: the soaking water is clear water according to the volume ratio: citric acid: adding citric acid and alcohol into the solution at a ratio of 200:1: 8.

(2) And taking out the soaked purple waxy wheat, draining, and putting into a pot for steaming for 5-8 minutes.

This step needs to be noted as follows: the purple waxy wheat is steamed for a long time to reduce the loss of anthocyanin. The residual soaking solution after soaking can be stored in a cool place for a short time, or in a refrigerating chamber of a refrigerator for a long time, or in a freezing chamber of the refrigerator for a long time for the next use.

(3) Taking out the steamed purple glutinous wheat, draining, cooling, scattering, spreading, and drying in the shade.

This step needs to be noted as follows: when drying in the shade, the purple glutinous wheat should be prevented from agglomerating so as not to affect the later stage, and the mixture is not evenly stirred and not easy to form. In order to avoid the agglomeration of the purple waxy wheat, the preferable scheme is as follows: sieving the purple waxy wheat and drying in the shade.

(4) Putting the dried purple waxy wheat in a container, covering a pot cover or gauze, standing for 30-60 minutes, and then sweating by using slow fire. The slow fire is based on that purple glutinous wheat does not explode.

(5) Adding oil into the pan, adding purple glutinous wheat when the oil temperature is about 100 deg.C, parching until slight brown, taking out the purple glutinous wheat, and draining.

This step needs to be noted as follows: in the frying process, the oil temperature is not higher than 150 ℃, the frying time is not too long, and the purple waxy wheat is fried until the seeds swell and become slightly yellow. In addition, compared with the prior patent, the method has the advantages that river sand frying is omitted, oil sand is prepared, and then the oil sand and the glutinous rice are mixed and fried to achieve the puffing effect. Compared with glutinous rice, the purple glutinous wheat can be quickly and uniformly heated and fully puffed without being stir-fried with river sand, and is more convenient and cleaner to operate. In addition, the applicant has also surprisingly found that: compared with common clear water, the purple waxy wheat soaked by the solution containing alcohol and citric acid has better puffing performance, shorter time for achieving required puffing, and greatly improved puffing rate. The prepared maihua candy has complete granules and crisp mouthfeel.

(6) And (3) if auxiliary materials such as walnut kernels, peanut kernels and the like are required to be added, mixing the auxiliary materials with the pickled flowers prepared in the step (5) according to the requirement, and uniformly mixing.

(7) Adding white sugar, maltose and water into the pan simultaneously, and decocting the sugar solution at 90 deg.C. The preferable scheme is as follows: and (3) boiling the sugar solution with water to obtain the residual soaking solution in the step (2), so that the liquid containing anthocyanin is added back to the maitake candy. On one hand, the anthocyanin can avoid the excessive temperature of frying so as to reduce the loss, and on the other hand, the nutritional value of the malted sugar can be further increased. The liquid with required weight portion can be weighed from the soak solution to be used as the water, or the liquid can be boiled slowly at low temperature (less than or equal to 60 ℃), the rest soak solution is concentrated to the required portion, then sugar is added, and the mixture is heated and boiled to form sugar liquid.

(8) And (3) adding the soaked flowers obtained in the step (5) or the step (6) into the sugar solution, uniformly mixing, pouring into a shaping mold, flatly compacting, spraying auxiliary materials such as sesame, raisin and the like according to needs, flatly rolling, compacting, slicing and packaging.

The present invention will be further explained with reference to specific examples.

Examples

1. 12 groups of malted candies were prepared, each group being prepared as shown in Table 1 and the methods described in the above detailed description. Wherein, except the contents recorded in the table 1, the formula of each group is as follows: 7 parts of purple waxy wheat whole wheat, 6 parts of white sugar, 3 parts of maltose, 5 parts of vegetable oil and 3 parts of water (the corresponding residual soaking solution of each group). The "\\" in table 1 indicates that the purple waxy wheat was directly steamed in a pot without being soaked in the soak solution. The soaking time of the soaking solution is 16 h. The photograph of the maigre prepared in group 2 is shown in fig. 1.

TABLE 1 comparison table of the soaking solutions used for various groups of maihua candies

2. The time for each group of the maltose to expand into a bubble is recorded, and the expansion rate of each group of the maltose is recorded. The time recording method for swelling to foam is as follows: and (3) after the purple waxy wheat is stir-fried in an oil pan until the surface turns yellowish, observing the swelling condition of the purple waxy wheat, if the purple waxy wheat is not obviously swelled after 5s, stopping stir-frying after turning off the fire, recording the time, and deducting 5s to obtain the time when the swelling is bubbling. The swelling ratio measuring method comprises the following steps: in each group, respectively and randomly taking 20 purple waxy wheat/popcorns before and after swelling, putting the purple waxy wheat/popcorns into a measuring cylinder for measuring the volume, respectively dividing the volume by 20 to obtain the average volume, repeating the operation for 3 times, and taking the average value to obtain the average volume of the purple waxy wheat and the average volume of the popcorns; the swelling rate is the average volume of the popsicle/the average volume of the purple waxy wheat. The appearance of each set of popsicles was observed and the popsicles were tasted without additional adjuncts, evaluated for crispness and scored for crispness (5 points for very crispness and 0 points for completely not crispness) and if too hard, not scored. The results of the control group 1, which was prepared by adding river sand to purple waxy wheat which had not been subjected to any soaking treatment, and the control group 2, which was prepared by adding river sand to purple waxy wheat after being subjected to soaking treatment, were shown in table 2.

TABLE 2 comparison of the bulking Properties of the various groups of maltose

3. Adding syrup into the soaked flowers, and pressing to obtain the maihua candy. The water for preparing the syrup is: concentrating the rest soaking solution of each group at low temperature to obtain liquid of required weight parts. The content of main anthocyanin in each group of maitake candies is determined by an absorptiometry, which comprises the following steps: pelargonidin content, petuniain content, malvidin content, cyanidin content, delphinidin content, peonidin content, and the above-mentioned each pigment content of purple waxy wheat seeds (i.e., seeds in the initial state) which were not subjected to any treatments such as soaking and stir-frying were measured and used as a control group 3. The results are shown in Table 3. The data units in table 3 are: mu.g/g.

TABLE 3 change of pigments in the various groups of maitake candies