CN102326733A - Preparation method of washing-free cooked glutinous wheat kernel - Google Patents
Preparation method of washing-free cooked glutinous wheat kernel Download PDFInfo
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- CN102326733A CN102326733A CN201110226009A CN201110226009A CN102326733A CN 102326733 A CN102326733 A CN 102326733A CN 201110226009 A CN201110226009 A CN 201110226009A CN 201110226009 A CN201110226009 A CN 201110226009A CN 102326733 A CN102326733 A CN 102326733A
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Abstract
The invention discloses a preparation method of washing-free cooked glutinous wheat kernel. The method comprises the following steps of: (1) selecting wheat in a field; (2) shearing wheat ears; (3) rinsing the wheat ears; (4) deactivating of enzymes from the wheat ears; (5) drying; (6) threshing; (7) picking wheat grains; (8) moisturizing; (9) peeling; (10) polishing; (11) picking and grading; and (12) performing quantitative packing. The core technology of the preparation method is deactivation of enzymes, the nutrition and the taste of the semi-mature glutinous wheat are fixedly treated, such as microwave deactivation of enzymes, and living cells of the glutinous wheat can be killed in short time, so that the glutinous wheat stops physiological metabolic activity, the nutritional components of the green wheat kernel of the glutinous wheat can be further reserved, and particularly the method has remarkable effect of reserving vitamins and mineral nutrients of the glutinous wheat.
Description
Technical field
The present invention relates to a kind of preparation method of raw-food material, relate in particular to the preparation method of the glutinous Mai Ren of a kind of disposable shortening.
Background technology
Mai Ren is the processing granular after the wheat peeling, contains the whole nutritional labelings of wheat, is the raw material of multiple wheat food processing.Mai Ren is divided into soft, hard two types, the difference between the two is its gluten protein content.Wheat seed is through grinding, and is hard Mai Ren when only removing the pericarp layer or keeping most of aleurone, and hard Mai Ren keeps wheat berry type and color and luster, and nutritional labeling is more comprehensive; Become soft Mai Ren after grinding off most of gluten protein, the wheat germ of soft Mai Ren, pericarp, aleurone are ground off in the process of grinding, and the stratum granulosum major part exposes, and only keep compositions such as most of protein of wheat and starch.
Waxy wheat is a kind of novel wheat, and main feature is: amylopectin content >=99% (showing glutinous property).Have unique physicochemical property and processing quality, edible quality is good, and therefore huge DEVELOPMENT PROSPECT is arranged in food industry.Waxy wheat research comes from wheat food processing quality demand.Be to utilize theory of heredity; Through modern molecular marking technique; Adopt artificial recombination, separation, the high amylopectin starch wheat that screening wx gene pure body obtains, its flour contain than high glutelin of common wheat powder and simple amylopectin; Therefore, glutinous wheat product has unique wheat perfume, glutinous perfume (or spice) and glutinous sense.In addition, the especially immature wheat of waxy wheat, the 4-5 that non-starch polysaccharide content is common wheat doubly has certain effect to treatment of diabetes.
Glutinous Mai Ren is exactly with the Waxy wheat seed, through grinding the Mai Ren that is made into.
The glutinous Mai Ren of disposable shortening is through " select wheat-complete-dry-threshing-cast off a skin-dry " Nuo Mairen that technological process is manufactured, and keeps Waxy wheat overwhelming majority nutritional labelings and quality characteristic, can be used as processing raw material of corresponding food.
In the prior art; Process technology about Mai Ren is more; But all be to wheat, buckwheat, oat etc., wherein patented technology has " processing technology of shelled wheat series food ", " preparation method of roasting shelled buckwheat ", " steaming the preparation method of shelled buckwheat ", though " preparation method of the glutinous Mai Ren of disposable shortening " is high with existing preparation method's similitude; But Waxy wheat itself belongs to the wheat newtype of research and development in modern age; Amylopectin content reaches 99% in the Waxy wheat starch, directly has influence on the hardness of seed and the viscosity of starch, and its process technology still has originality on producing.
Summary of the invention
In order to solve the problems of the technologies described above; The present invention provides the preparation method of the glutinous Mai Ren of a kind of disposable shortening; The nutrition and the taste quality of Waxy wheat seed are fixed with milk stage; After shelling and removing the peel, form be convenient to that follow-up food processing uses have a glutinous property make things convenient for the ripe Mai Ren of hard, its technical scheme is following:
The preparation method of the glutinous Mai Ren of a kind of disposable shortening may further comprise the steps:
(1) wheat is selected in the field: near milk stage, when promptly kernel grouting reaches 80% left and right sides, select kernel grouting full at Waxy wheat, the glutinous wheatland piece of big grain type is prepared results;
(2) cut the receipts wheat head: can adopt manual work to cut and receive or the mechanical shear receipts, clipped position is the 10-15 centimeters under fringe;
(3) the rinsing wheat head: the Waxy wheat fruit ear of results is cleaned and empty water the dust dirt on the flush away wheat head in the normal temperature clear water;
(4) wheat head completes;
(5) oven dry: will pass through the hot wheat head of handling in the step (4) and dry circular treatment, and reach 15% to wheat head water content, and accomplish oven dry and handle;
(6) threshing: will dry the wheat head and send into the thresing machine threshing;
(7) wheat is selected: remove the wheat husk that mixes in the wheat, clean wheat needs airing or dries to moisture to reduce to 13%;
(8) profit water: give per 100 kilograms clean dried wheat spray 1.5-2.5 kilogram clear water, soaked into 5-8 minute, soft to the pericarp suction;
(9) decortication: will soak into good raw material and drop into the cereal hulling machine, and shell, and make thick Mai Ren through grinding;
(10) polishing: thick Mai Ren is carried out fine grinding, obtain the glutinous Mai Ren of finished product of any surface finish;
(11) selected classification: the glutinous Mai Ren of finished product is subdivided into 1,2,3 grade of particle basically identical with classifying screen according to wheat benevolence granular size;
(12) quantitative package: will divide the Mai Ren of good level to carry out quantitative package.
Further preferred, said step (4) is with boiling food steamer on the wheat head of rinsing, and atmosphere steamed 10-15 minute.
The present invention can realize in the following manner that also said step (4) through 8-10 minute heat treated, makes the wheat head become ripe fast for the wheat head of rinsing is gone into the microwave heater wire; Or go under 1.5 pressure of pressure cooking pot, steamed 2-3 minute.
Beneficial effect of the present invention:
1. preparation method's according to the invention core technology is for completing; Fixedly processing has been carried out in semi-matured glutinous wheat nutrition and taste, as adopting microwave de-enzyming, can be at short notice; Glutinous wheat living cells is killed; Make glutinous wheat stop the physiological metabolism activity, can keep the nutritional labeling of the blue or green Mai Ren of glutinous wheat to greatest extent, especially to keeping its vitamin and the mineral nutrition effect is remarkable.
2. preparation method according to the invention adopted wheat head rinsing, wheat selected, cast off a skin, multiple tracks process for purifying such as polishing, can effectively improve the cleanliness of finished product Mai Ren, for next step processing and utilization provides well clean raw material, can satisfy the technological requirement of rinsing-free.
3. preparation method according to the invention divides the glutinous Mai Ren of shortening grade packagedly can improve wheat benevolence marketing quality and utilization ratio.
The present invention with milk stage the Waxy wheat seed nutrition and taste quality fix, after shelling and removing the peel, form be convenient to that follow-up food processing uses have a glutinous property make things convenient for the ripe Mai Ren of hard.
Table 1 is relatively seen in the ripe Mai Ren of hard, soft glutinous Mai Ren and the nutrition of common wheat benevolence:
Table 1
Description of drawings
Fig. 1 is the preparation method's of the glutinous Mai Ren of the disposable shortening of the present invention flow chart.
The specific embodiment
Below in conjunction with the accompanying drawing specific embodiment method of the present invention is done explanation in further detail.
With reference to Fig. 1, the preparation method of the glutinous Mai Ren of a kind of disposable shortening may further comprise the steps:
(1) wheat is selected in the field: near milk stage, when promptly kernel grouting reaches 80% left and right sides, select kernel grouting full at Waxy wheat, the glutinous wheatland piece of big grain type is prepared results;
(2) cut the receipts wheat head: can adopt manual work to cut and receive or the mechanical shear receipts, clipped position is the 10-15 centimeters under fringe;
(3) the rinsing wheat head: the Waxy wheat fruit ear of results is cleaned and empty water the dust dirt on the flush away wheat head in the normal temperature clear water;
(4) wheat head completes;
(5) oven dry: will pass through the hot wheat head of handling in the step (4) and dry circular treatment, and reach 15% to wheat head water content, and accomplish oven dry and handle;
(6) threshing: will dry the wheat head and send into the thresing machine threshing;
(7) wheat is selected: remove the wheat husk that mixes in the wheat, clean wheat needs airing or dries to moisture to reduce to 13%;
(8) profit water: give per 100 kilograms clean dried wheat spray 1.5-2.5 kilogram clear water, soaked into 5-8 minute, soft to the pericarp suction;
(9) decortication: will soak into good raw material and drop into the cereal hulling machine, and shell, and make thick Mai Ren through grinding;
(10) polishing: thick Mai Ren is carried out fine grinding, obtain the glutinous Mai Ren of finished product of any surface finish;
(11) selected classification: the glutinous Mai Ren of finished product is subdivided into 1,2,3 grade of particle basically identical with classifying screen according to wheat benevolence granular size;
(12) quantitative package: will divide the Mai Ren of good level to carry out quantitative package.
Further preferred, said step (4) is with boiling food steamer on the wheat head of rinsing, and atmosphere steamed 10-15 minute.
The present invention can realize in the following manner that also said step (4) through 8-10 minute heat treated, makes the wheat head become ripe fast for the wheat head of rinsing is gone into the microwave heater wire; Or go under 1.5 pressure of pressure cooking pot, steamed 2-3 minute.
In preparation method's technological process of the glutinous Mai Ren of the disposable shortening of the present invention " wheat head completes " other link implementation method is various in addition, effect differs, and can realize through dissimilar plant equipment and flow path fully.
Claims (4)
1. the preparation method of the glutinous Mai Ren of disposable shortening is characterized in that, may further comprise the steps:
(1) wheat is selected in the field: near milk stage, when promptly kernel grouting reaches 80% left and right sides, select kernel grouting full at Waxy wheat, the glutinous wheatland piece of big grain type is prepared results;
(2) cut the receipts wheat head: can adopt manual work to cut and receive or the mechanical shear receipts, clipped position is the 10-15 centimeters under fringe;
(3) the rinsing wheat head: the Waxy wheat fruit ear of results is cleaned and empty water the dust dirt on the flush away wheat head in the normal temperature clear water;
(4) wheat head completes;
(5) oven dry: will pass through the hot wheat head of handling in the step (4) and dry circular treatment, and reach 15% to wheat head water content, and accomplish oven dry and handle;
(6) threshing: will dry the wheat head and send into the thresing machine threshing;
(7) wheat is selected: remove the wheat husk that mixes in the wheat, clean wheat needs airing or dries to moisture to reduce to 13%;
(8) profit water: give per 100 kilograms clean dried wheat spray 1.5-2.5 kilogram clear water, soaked into 5-8 minute, soft to the pericarp suction;
(9) decortication: will soak into good raw material and drop into the cereal hulling machine, and shell, and make thick Mai Ren through grinding;
(10) polishing: thick Mai Ren is carried out fine grinding, obtain the glutinous Mai Ren of finished product of any surface finish;
(11) selected classification: the glutinous Mai Ren of finished product is subdivided into 1,2,3 grade of particle basically identical with classifying screen according to wheat benevolence granular size;
(12) quantitative package: will divide the Mai Ren of good level to carry out quantitative package.
2. the preparation method of the glutinous Mai Ren of disposable shortening according to claim 1 is characterized in that, said step (4) is with boiling food steamer on the wheat head of rinsing, and atmosphere steamed 10-15 minute.
3. the preparation method of the glutinous Mai Ren of disposable shortening according to claim 1 is characterized in that, said step (4) is for to go into the microwave heater wire with the wheat head of rinsing, through 8-10 minute.
4. the preparation method of the glutinous Mai Ren of disposable shortening according to claim 1 is characterized in that, said step (4) was steamed 2-3 minute for the wheat head of rinsing is gone under 1.5 pressure of pressure cooking pot.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201110226009A CN102326733A (en) | 2011-08-09 | 2011-08-09 | Preparation method of washing-free cooked glutinous wheat kernel |
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| CN201110226009A CN102326733A (en) | 2011-08-09 | 2011-08-09 | Preparation method of washing-free cooked glutinous wheat kernel |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524683A (en) * | 2012-02-20 | 2012-07-04 | 四川省农业科学院作物研究所 | Low-straight-chain-starch-content wheat seed raw material for puffing food and manufactured food |
| CN102793103A (en) * | 2012-09-10 | 2012-11-28 | 河南省农业科学院 | Preparation method of quick-frozen green wheat kernels |
| CN109043308A (en) * | 2018-06-27 | 2018-12-21 | 钱咏梅 | A kind of deep working method of blueness wheat |
Citations (5)
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|---|---|---|---|---|
| CN1071312A (en) * | 1992-07-24 | 1993-04-28 | 周筠 | Processing technology of wheat kernel series food |
| CN1476777A (en) * | 2003-07-11 | 2004-02-25 | 王永强 | Preparation method of roasted buckwheat kernel |
| CN1478411A (en) * | 2003-07-09 | 2004-03-03 | 王永强 | Preparation method of steamed buckwheal grain |
| CN101449852A (en) * | 2007-12-01 | 2009-06-10 | 孙晓靖 | Tartary buckwheat husking and kernel-husk separation processing technique |
| CN101745441A (en) * | 2009-12-04 | 2010-06-23 | 山西省粮油科学研究所 | Fagopyrum tataricum hulling method |
-
2011
- 2011-08-09 CN CN201110226009A patent/CN102326733A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1071312A (en) * | 1992-07-24 | 1993-04-28 | 周筠 | Processing technology of wheat kernel series food |
| CN1478411A (en) * | 2003-07-09 | 2004-03-03 | 王永强 | Preparation method of steamed buckwheal grain |
| CN1476777A (en) * | 2003-07-11 | 2004-02-25 | 王永强 | Preparation method of roasted buckwheat kernel |
| CN101449852A (en) * | 2007-12-01 | 2009-06-10 | 孙晓靖 | Tartary buckwheat husking and kernel-husk separation processing technique |
| CN101745441A (en) * | 2009-12-04 | 2010-06-23 | 山西省粮油科学研究所 | Fagopyrum tataricum hulling method |
Non-Patent Citations (3)
| Title |
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| 周国勤等: "《糯小麦的品质状况及产品开发》", 《现代农业科技》 * |
| 张云忠等: "《青麦仁产业化初探》", 《中国果菜》 * |
| 张风琴等: "《优质冬性糯小麦转育研究》", 《山西农业科学》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524683A (en) * | 2012-02-20 | 2012-07-04 | 四川省农业科学院作物研究所 | Low-straight-chain-starch-content wheat seed raw material for puffing food and manufactured food |
| CN102793103A (en) * | 2012-09-10 | 2012-11-28 | 河南省农业科学院 | Preparation method of quick-frozen green wheat kernels |
| CN109043308A (en) * | 2018-06-27 | 2018-12-21 | 钱咏梅 | A kind of deep working method of blueness wheat |
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Application publication date: 20120125 |