阅读说明：本技术 一种紫糯麦片及其制备方法 (Purple glutinous oatmeal and preparation method thereof ) 是由 王延力 王金明 陈加利 马玉芝 于 2020-11-11 设计创作，主要内容包括：本发明公开了一种紫糯麦片,涉及食品加工技术领域,包括以下重量比组成：去纤维麸皮粉35份、麦胚芽2份和麦芯粉63份；其制备方法如下：选取成熟的紫糯麦脱粒处理,清洗后烘干备用；去掉紫糯麦粒的第一层麸皮,以去除药残；将紫糯麦粒的第二层麸皮剥离,得到二层麸皮与紫糯麦芯；将得到的二层麸皮中的纤维去除,然后磨制,得到去纤维麸皮粉；将得到的紫糯麦芯分成两份,分别为第一份紫糯麦芯与第二份紫糯麦芯；将得到的第一份紫糯麦芯进行磨制,得到紫糯麦芯粉；将得到的第二份紫糯麦芯中的胚乳去除,得到紫糯麦胚芽；本发明具有更先进的紫糯麦麸皮处理工艺,与传统的一次脱壳处理相比,通过对二层麸皮的提取和重新添加更能保留紫糯麦中的花青素等营养成分。(The invention discloses a purple glutinous oatmeal, which relates to the technical field of food processing and comprises the following components in percentage by weight: 35 parts of defibered bran powder, 2 parts of wheat germ and 63 parts of wheat core powder; the preparation method comprises the following steps: selecting mature purple waxy wheat for threshing, cleaning and drying for later use; removing the first layer of bran of the purple waxy wheat grains to remove the medicine residues; peeling off the second layer of bran of the purple waxy wheat grains to obtain the second layer of bran and a purple waxy wheat core; removing fiber in the obtained second layer bran, and then grinding to obtain defibered bran powder; dividing the obtained purple waxy wheat core into two parts, namely a first part purple waxy wheat core and a second part purple waxy wheat core; grinding the first part of the purple waxy wheat core to obtain purple waxy wheat core powder; removing endosperm from the second purple waxy wheat core to obtain purple waxy wheat germ; compared with the traditional one-time hulling treatment, the processing method has the advantages that the processing method can more advanced the processing technology of the purple waxy wheat bran, and can better keep the nutrient components such as anthocyanin and the like in the purple waxy wheat by extracting and re-adding the two layers of bran.)

1. The purple glutinous oatmeal is characterized by comprising the following components in parts by weight: 35 parts of defibered bran powder, 2 parts of wheat germ and 63 parts of wheat core powder.

2. The method for preparing the purple waxy oatmeal according to claim 1, comprising the steps of:

selecting mature purple waxy wheat for threshing, cleaning and drying for later use;

removing the first layer of bran of the purple waxy wheat grains to remove the medicine residues;

(3) peeling off the second layer of bran of the purple waxy wheat grains to obtain the second layer of bran and a purple waxy wheat core;

(4) removing fibers in the second layer of bran obtained in the step (3), and then grinding to obtain defibered bran powder;

(5) dividing the purple waxy wheat cores obtained in the step (3) into two parts, namely a first part of purple waxy wheat cores and a second part of purple waxy wheat cores;

(6) grinding the first part of the purple waxy wheat cores obtained in the step (5) to obtain purple waxy wheat core powder;

(7) removing endosperm from the second part of purple waxy wheat core obtained in the step (5) to obtain purple waxy wheat germs;

(8) grinding the purple waxy wheat germs obtained in the step (7) to obtain purple waxy wheat germ powder;

(9) mixing the fiber-removed bran powder, the purple waxy wheat core powder and the purple waxy wheat germ powder to obtain purple waxy powder;

(10) adding water into the purple glutinous rice powder, and uniformly stirring to obtain purple glutinous rice slurry;

(11) pasting the purple glutinous rice pulp;

(12) drying the gelatinized purple glutinous rice slurry;

(13) and (4) crushing the dried purple glutinous materials, screening by using a screen to obtain a finished product oatmeal, and sealing and packaging.

3. The preparation method of the purple waxy oatmeal according to claim 2, wherein the water temperature in the step (10) is 30-45 ℃, the water addition amount is 50-70% of the total weight of the purple waxy powder, and the stirring time is 10-20 min.

4. The method for preparing purple waxy oatmeal according to claim 2, wherein the gelatinization treatment in step (11) is carried out for 3-5 min at 120-160 ℃ under a steam pressure of 0.4-0.6 MPa.

5. The method for preparing the purple waxy oatmeal according to claim 2, wherein the drying treatment in step (12) is performed at a temperature of 130 to 160 ℃ for 5 to 10 min.

Technical Field

The invention relates to the technical field of food processing, in particular to a purple glutinous oatmeal and a preparation method thereof.

Background

Purple waxy wheat is a new product wheat bred by adopting technologies such as biochemistry and molecular marker assisted selection and the like in Chengdu biological research institute of Chinese academy of sciences, combining allopatric additive breeding technology and pedigree method, and the new product protection right of the national plant (CNA20130181.2) is obtained in 2016. Compared with the traditional wheat, the purple waxy wheat 168 plant is purple, the amylopectin in the seed starch accounts for 98.32%, and the seed starch is rich in anthocyanin. Anthocyanidin has effects of preventing and relieving aging for human body. The food containing anthocyanin can be used for enhancing the immune system ability and preventing cancer after long-term consumption.

Oatmeal is a food processed by taking wheat as a raw material, is a breakfast cereal food which is industrially produced, and the technology for processing purple waxy wheat into oatmeal at present has high promotion space.

Disclosure of Invention

In order to overcome the defects in the prior art, the invention provides the purple waxy oatmeal and the preparation method thereof, which have high nutritional value and low operation cost and provide a new idea for development and utilization of the purple waxy wheat.

The technical scheme adopted by the invention for solving the technical problem is as follows: the purple glutinous oatmeal comprises the following components in parts by weight: 35 parts of defibered bran powder, 2 parts of wheat germ and 63 parts of wheat core powder; the preparation method comprises the following steps:

(1) selecting mature purple waxy wheat for threshing, cleaning and drying for later use;

(2) removing the first layer of bran of the purple waxy wheat grains to remove the medicine residues;

(3) and stripping the second layer of bran of the purple waxy wheat grains to obtain the second layer of bran and the purple waxy wheat core.

(4) And (4) removing fiber in the second layer of bran obtained in the step (3), and then grinding to obtain the defibered bran powder.

(5) Dividing the purple waxy wheat core obtained in the step (3) into two parts, namely a first part of purple waxy wheat core and a second part of purple waxy wheat core.

(6) And (5) grinding the first part of the purple waxy wheat cores obtained in the step (5) to obtain purple waxy wheat core powder.

(7) And (5) removing endosperm from the second purple waxy wheat core obtained in the step (5) to obtain purple waxy wheat germs.

(8) And (4) grinding the purple waxy wheat germs obtained in the step (7) to obtain purple waxy wheat germ powder.

(9) Mixing the fiber-removed bran powder, the purple waxy wheat core powder and the purple waxy wheat germ powder to obtain the purple waxy powder.

(10) Adding water into the purple glutinous rice powder, and uniformly stirring, wherein the water temperature is 30-45 ℃, the water addition amount is 50-70% of the total weight of the purple glutinous rice powder, and the stirring time is 10-20 min, so as to obtain purple glutinous rice slurry;

(11) carrying out gelatinization treatment on the purple glutinous rice slurry, wherein the gelatinization treatment time is 3-5 min, the temperature is 120-160 ℃, and the steam pressure is 0.4-0.6 MPa;

(12) drying the gelatinized purple glutinous rice slurry at 130-160 deg.C for 5-10 min;

(13) and (4) crushing the dried purple glutinous materials, sieving the crushed purple glutinous materials with a 5-mesh sieve to obtain finished oatmeal, and sealing and packaging the oatmeal.

The invention has the beneficial effects that:

(1) compared with the traditional one-time shelling treatment, the processing method has the advantages that the processing method has a more advanced processing technology of the purple waxy wheat bran, and can better keep the nutrient components such as anthocyanin and the like in the purple waxy wheat by extracting and re-adding the two layers of bran; the operation cost is low, and a new idea is provided for the development and utilization of the purple waxy wheat.

(2) Compared with the traditional process/formula, the purple waxy wheat germ powder has the advantages that the proportion content of purple waxy wheat germ powder is additionally increased, the vitamin B group, the vitamin D, the unsaturated fatty acid, the nucleic acid, the folic acid, the octacosanol and more than 10 mineral substances such as calcium, iron, zinc, selenium and the like are higher in content, and the purple waxy wheat germ powder is an ideal supply source of trace metal elements.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be clearly and completely described below with reference to specific embodiments. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention.

In the first embodiment, the purple glutinous oatmeal comprises the following components in parts by weight: 35 parts of defibered bran powder, 2 parts of wheat germ and 63 parts of wheat core powder; the preparation method comprises the following steps:

(1) selecting mature purple waxy wheat for threshing, cleaning and drying for later use;

(2) removing the first layer of bran of the purple waxy wheat grains to remove the medicine residues;

(3) and stripping the second layer of bran of the purple waxy wheat grains to obtain the second layer of bran and the purple waxy wheat core.

(4) And (4) removing fiber in the second layer of bran obtained in the step (3), and then grinding to obtain the defibered bran powder.

(5) Dividing the purple waxy wheat core obtained in the step (3) into two parts, namely a first part of purple waxy wheat core and a second part of purple waxy wheat core.

(6) And (5) grinding the first part of the purple waxy wheat cores obtained in the step (5) to obtain purple waxy wheat core powder.

(7) And (5) removing endosperm from the second purple waxy wheat core obtained in the step (5) to obtain purple waxy wheat germs.

(8) And (4) grinding the purple waxy wheat germs obtained in the step (7) to obtain purple waxy wheat germ powder.

(9) Mixing the fiber-removed bran powder, the purple waxy wheat core powder and the purple waxy wheat germ powder to obtain the purple waxy powder.

(10) Adding water into the purple glutinous rice powder, and stirring uniformly, wherein the water temperature is 30 ℃, the water addition amount is 50 percent of the total weight of the purple glutinous rice powder, and the stirring time is 10min to obtain purple glutinous rice slurry;

(11) pasting the purple glutinous rice pulp for 3min at 120 ℃ under the steam pressure of 0.4 MPa;

(12) drying the gelatinized purple glutinous rice slurry at 130 deg.C for 5 min;

(13) and (4) crushing the dried purple glutinous materials, sieving the crushed purple glutinous materials with a 5-mesh sieve to obtain finished oatmeal, and sealing and packaging the oatmeal.

The second embodiment is that the purple glutinous oatmeal comprises the following components in parts by weight: 35 parts of defibered bran powder, 2 parts of wheat germ and 63 parts of wheat core powder; the preparation method comprises the following steps:

(1) selecting mature purple waxy wheat for threshing, cleaning and drying for later use;

(2) removing the first layer of bran of the purple waxy wheat grains to remove the medicine residues;

(3) and stripping the second layer of bran of the purple waxy wheat grains to obtain the second layer of bran and the purple waxy wheat core.

(4) And (4) removing fiber in the second layer of bran obtained in the step (3), and then grinding to obtain the defibered bran powder.

(5) Dividing the purple waxy wheat core obtained in the step (3) into two parts, namely a first part of purple waxy wheat core and a second part of purple waxy wheat core.

(6) And (5) grinding the first part of the purple waxy wheat cores obtained in the step (5) to obtain purple waxy wheat core powder.

(7) And (5) removing endosperm from the second purple waxy wheat core obtained in the step (5) to obtain purple waxy wheat germs.

(8) And (4) grinding the purple waxy wheat germs obtained in the step (7) to obtain purple waxy wheat germ powder.

(9) Mixing the fiber-removed bran powder, the purple waxy wheat core powder and the purple waxy wheat germ powder to obtain the purple waxy powder.

(10) Adding water into the purple glutinous rice powder, and stirring uniformly, wherein the water temperature is 40 ℃, the water addition amount is 60% of the total weight of the purple glutinous rice powder, and the stirring time is 15min to obtain purple glutinous rice slurry;

(11) pasting the purple glutinous rice pulp for 4min at 130 ℃ under the steam pressure of 0.5 MPa;

(12) drying the gelatinized purple glutinous rice slurry at 145 ℃ for 8 min;

(13) and (4) crushing the dried purple glutinous materials, sieving the crushed purple glutinous materials with a 5-mesh sieve to obtain finished oatmeal, and sealing and packaging the oatmeal.

In the third embodiment, the purple waxy oatmeal comprises the following components in parts by weight: 35 parts of defibered bran powder, 2 parts of wheat germ and 63 parts of wheat core powder; the preparation method comprises the following steps:

(1) selecting mature purple waxy wheat for threshing, cleaning and drying for later use;

(2) removing the first layer of bran of the purple waxy wheat grains to remove the medicine residues;

(3) and stripping the second layer of bran of the purple waxy wheat grains to obtain the second layer of bran and the purple waxy wheat core.

(4) And (4) removing fiber in the second layer of bran obtained in the step (3), and then grinding to obtain the defibered bran powder.

(5) Dividing the purple waxy wheat core obtained in the step (3) into two parts, namely a first part of purple waxy wheat core and a second part of purple waxy wheat core.

(6) And (5) grinding the first part of the purple waxy wheat cores obtained in the step (5) to obtain purple waxy wheat core powder.

(7) And (5) removing endosperm from the second purple waxy wheat core obtained in the step (5) to obtain purple waxy wheat germs.

(8) And (4) grinding the purple waxy wheat germs obtained in the step (7) to obtain purple waxy wheat germ powder.

(9) Mixing the fiber-removed bran powder, the purple waxy wheat core powder and the purple waxy wheat germ powder to obtain the purple waxy powder.

(10) Adding water into the purple glutinous rice powder, and stirring uniformly, wherein the water temperature is 45 ℃, the water addition amount is 70% of the total weight of the purple glutinous rice powder, and the stirring time is 20min to obtain purple glutinous rice slurry;

(11) pasting the purple glutinous rice pulp for 5min at 160 ℃ under the steam pressure of 0.6 MPa;

(12) drying the gelatinized purple glutinous rice slurry at 160 deg.C for 10 min;

(13) and (4) crushing the dried purple glutinous materials, sieving the crushed purple glutinous materials with a 5-mesh sieve to obtain finished oatmeal, and sealing and packaging the oatmeal.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.