CN102696717B

CN102696717B - Freeze-dried flour and preparation method thereof

Info

Publication number: CN102696717B
Application number: CN201210162004.0A
Authority: CN
Inventors: 宋飞; 宋孝海
Original assignee: WOYANG COUNTY XUELIAN FLOUR CO Ltd
Current assignee: WOYANG COUNTY XUELIAN FLOUR CO Ltd
Priority date: 2012-05-23
Filing date: 2012-05-23
Publication date: 2014-04-16
Anticipated expiration: 2032-05-23
Also published as: CN102696717A

Abstract

The invention discloses freeze-dried flour and a preparation method thereof. The preparation method mainly comprises the following steps: pretreating wheat and wheat germ; freezing and grinding the wheat, the wheat germ, towel gourd juice, tomato leaves and aloe extract according to certain weight percentage into powder; adding refined salt, edible alkali, tea polyphenol, vitamin C tablets, water and edible gum; and mixing uniformly to obtain the freeze-dried flour. The freeze-dried flour is cheap and readily available; vitamin, towel guard, tomato and aloe with high nutrition are added into the flour for producing the freeze-dried flour; pigment and color fixative are not added during the production; and the produced flour basically maintains the original color and flavor through pretreatment and process parameter adjustment.

Description

Freeze-drying flour and preparation method thereof

Technical field

The present invention relates to a kind of freeze-drying flour and preparation method thereof, be specifically related to a kind of Flour production method that any pigment can keep nutrition color and luster of not adding, belong to food processing field.

Background technology

Raising along with people's living standard, people more and more pay attention to food nutrition, high-grade Flour product has had higher requirement on mouthfeel and color and luster, the Public nutrition expert of association of country also thinks " flour made as carrier of the wheat of usining by as improving one of measure of Public nutrition ", according to flour in process because of fragmentation, shear, extruding, the effect of multiple tracks grinding machinery power, will certainly cause the loss of the nutritional labeling of wheat own, by to multiple different qualities good quality wheat, buckwheat, soya bean, the research of maize raw material, according to the feature of different material, reasonably combined, extract the endosperm that approaches various raw material aleurones region, successfully developed compound freeze-drying flour.

Because machining accuracy is higher, in flour, a lot of vitamin runs off, cause the vitamin content in flour extremely low, raising along with people's living standard, requirement to the nutrition of flour, taste is higher, simultaneously, in freeze-drying Flour production process, easily cause nutrition variable color, the qualities such as sense organ, local flavor decline, although add color stabilizer or pigment, can effectively control the variation of noodle color, but the interpolation of chemical reagent not only destroys the original local flavor of freeze-drying flour, improve production cost, and may cause unsafe factor to produce.

Summary of the invention

The deficiency and the defect that for above-mentioned freeze-drying Flour production, exist, the object of the present invention is to provide a kind of freeze-drying flour and preparation method thereof, on the basis of original production technology, by changing the traditional processing of nutrition homogenate, technology for premixing and drying means, do not using on the basis of pigment and color stabilizer, make the freeze-drying flour of producing can keep natural color and luster, local flavor, improve health performance and the organoleptic quality of freeze-drying flour.

The present invention adopts following technical scheme to achieve these goals:

Freeze-drying flour, the weight part ratio of its constitutive material is: wheat 40-60%, wheat embryo 20-30%, Sucus Luffae 5-10%, tomato leaf 5-10% and aloe extract 5-10%, separately add auxiliary material refined salt 0.8-1.2%, dietary alkali 0.3-0.5%, Tea Polyphenols 0.2-0.5%, VITAMIN C TABLET 0.1-0.3%, edible glue 0.2-0.4% and water 25-35%.

Described auxiliary material is all by the percentage of flour total amount.

The preparation method of freeze-drying flour, comprises the following steps:

(1) wheat and wheat embryo are cleaned, and the time 32-38 hour of wheat wetting, makes water content 15-16%, then wheat and wheat embryo are dried, sterilizing, and abrasive dust, crosses 80-120 sieve;

(2) Sucus Luffae, tomato leaf and aloe extract are added in the wheat and wheat embryo of certain part by weight in step (1) by certain part by weight ratio, premixed 5-10min, freezing, after freeze-drying, pulverize, then the weight part ratio of pressing constitutive material adds water, refined salt, Tea Polyphenols, dietary alkali and edible glue, under 115-125rpm/min speed, mixes 8-12min, obtains compound, then in mixed powder, by certain part by weight, add VITAMIN C TABLET, obtain freeze-drying flour.

Beneficial effect of the present invention:

That the present invention adopts is cheap and easy to get, vitamin, sponge gourd, tomato and aloe, nutritional labeling is high, add in flour for the production of freeze-drying flour, in production, do not add any pigment and color stabilizer, by pretreatment and adjusting process parameter, make the flour-based of producing originally can keep original color and luster and local flavor.

The specific embodiment

embodiment 1:freeze-drying flour, the weight part ratio of its constitutive material is: wheat 40-60%, wheat embryo 20-30%, Sucus Luffae 5-10%, tomato leaf 5-10% and aloe extract 5-10%, separately add auxiliary material refined salt 0.8-1.2%, dietary alkali 0.3-0.5%, Tea Polyphenols 0.2-0.5%, VITAMIN C TABLET 0.1-0.3%, edible glue 0.2-0.4% and water 25-35%, described auxiliary material is all by the percentage of flour total amount.

The preparation method of freeze-drying flour, comprises the following steps:

The testing index of freeze-drying flour of the present invention:

Title

Ash content %

Moisture %

Gluten %

Containing sand %

Fat

Magnetic metal

National standard

≤0.70

≤14.0

≥26.0

≤0.02

≤80

≤0.003

Flour of the present invention

≤0.60

≤12.2

≥28.5

≤0.02

≤65

≤0.003

Claims

1. a freeze-drying flour, is characterized in that the weight portion of freeze-drying flour constitutive material is: wheat 20-30, wheat embryo 20-30, brown rice 20-30, corn 5-10, buckwheat 3-8, mung bean 5-10, pea 5-10 and fruit syrup 20-30; Separately add auxiliary material refined salt 0.8-1.2%, dietary alkali 0.3-0.5%, Rosa Damascana 0.1-0.3%, Tea Polyphenols 0.2-0.5%, VITAMIN C TABLET 0.1-0.3%, edible glue 0.2-0.4% and water 30-35%;

The preparation method of above-mentioned freeze-drying flour comprises the following steps:

(2) by the weight portion of constitutive material, take brown rice, corn, buckwheat, mung bean and pea, mix, abrasive dust, crosses 80-120 sieve;

(3) blend step (1) and (2) two kinds of flour, obtain mixed flour, then fruit syrup is added in mixed flour by certain part by weight ratio, premixed 5-10min, the weight part ratio of then pressing constitutive material adds refined salt, dietary alkali, Rosa Damascana, Tea Polyphenols, edible glue and water, under 115-125rpm/min speed, mixes 8-12min, obtain compound, then in mixed powder, add VITAMIN C TABLET, after cooling freeze-drying, be packaged to be freeze-drying flour.