An Analysis Of The Nutrition In Color Grain And The Application Of Compound Technology In Steamed Bread

This paper selects color wheat(rye, green, blue wheat), color rice(indica rice,japonica rice and black rice)and color corn(yellow corn, white corn, black corn) as experiment materials.Through the analysis of the nutrition after milling this paper found that the content of protein, amino acid, mineral substance and other nutrition of color wheat powder is generally greater than that of common wheat. The protein content is increasing from 9.55% to 17.68% compared with ordinary wheat; Lysine is from 17.39% to 34.78%;And the increasing content of zinc, iron and magnesium is respectively 108.54% to 142.68%,8.57% to 42.86% and 5.31% to 40.63%. The content of fat, dietary fiber and lysine of color corn powder is higher than that of color wheat powder. The lysine is 7.41% ~ 56.52% higher than wheat flour color, 7.42% ~ 33.33% higher than the color rice powder. Compared with color wheat flour and color corn flour, the nutrition indicators of color corn flour are generally lower, but the taste and digestion rate is higher.According to the nutrition characteristics of all kinds of color grain powder, this topic focuses on the combination technology of grain nutrition powder. Using several proposed groups mix proportion, this paper analyzes the nutrition indicators of color grain after mixed,and obtains three nutrient-rich color grain nutrition powder after mixed, which is color wheat mixed powder(rye: green: blue=2:3:1), color corn mixed powder(indica rice:japonica rice:black rice=2:3:1)and color rice mixed powder(yellow corn:white corn:black corn=1:3:3).Using the color grain mixed nutrition powder, this paper chose regular steamed bread food to evaluate the products effect after adding all kinds nutrition mixed powder( base powder as ordinary goods flour). Then analyzed the effect of different additives on steamed bread quality, so the results are as follows: when the color wheat mixed powder is added to40%, the valuation of color wheat steamed buns reaches the highest score; the color rice mixed powder to 15%, the color of rice steamed buns valuation reaches the highest score; the color corn mixed powder to 20%, the color of corn steamed buns valuation reaches the highest score.Through the single factor experiment, this paper draw the conclusions as follows: color wheat mixed powder is added in 15%, color corn mixed powder in 7%and color rice mixedpowder in 9%, the sensory evaluation scores of color grain nutrient steamed bread products reaches the highest.Appling fuzzy mathematical evaluation and TPA to evaluate the quality of color grain mixed flour steamed bread, this experiment found the best process condition of color grain steamed bread, which is color wheat mixed powder added as a content of 20%, color of rice mixed powder of 5%, color corn flour of 11%, common wheat of 64%.The topic using color grains as raw materials, makes color grain characteristic nutrition food, which reflects the spirit of green, nutrition, safety and health dietary structure, and promotes the value of the color grain, thus achieving the purpose of promoting the development of characteristic agriculture and high value-added agricultural products.