The Analysis Of Enriched Nutrition Of Color Wheat Bran And The Engineering Of Nutrition Seperation

Color Wheat, as a feature of China’s self-developed wheat resources, has a history of nearly a decade for researching and developing. According to the former results, preliminary analysis of its grains on physicochemical and functional properties has been studied, while grain nutrition of various parts and its separation technology are not clear yet. This study was to determine the physical and chemical characteristics of the samples collected from the color wheat, analyze the nutritional characteristics of each part, probe and design the nutrition layer separation technology and processes of scale production, analyse the nutrition professional flour of color wheat, develop the nutrition rice made of color wheat rice technology. What’s more, in order to make good use of color wheat resources, also improve people’s diet structure and nutritional needs, the nutritional production technology of color wheat flour must be improved.In this article, first of all, the basic physical properties:grain weight, density, hardness of the color wheat and common wheat were measured. Then analyze protein, fat, ash, wet gluten and other nutritional contents of the enrichment part. And the method of tiered experiment was used to separate the aleuronic layer of wheat grain. Finally, the nutritional content of its enriched protein, amino acids and mineral elements were known.After a series of experiments, the following conclusions have been come up:(1) using a hierarchical milling, flour yield of wheat of each kind decrease as the grinding process prolonged, but their nutritional content increase. Through the SEM analysis of the wheat, it is known that the color wheat aleuronic cortex occupies the largest proportion, and has a similar structure as common wheat. Therefore, the color of black and purple wheat is mainly concentrated in seed coat except for green wheat, which is evenly distributed.(2) Ordinary observation and the hardness measurement. The grain of color wheat is not fuller, and the hardness of rye,3201,3202purple higher than common wheat, while the green wheat3104is lower. We also know, wet gluten of color wheat, protein and fat content are generally much higher, in which the highest is green wheat3104. Through analysis, ash content of wheat is generally higher and the highest is purple wheat3202, which is2.60%.(3) The total amino acid content and composition analysis clearly show that the color wheat amino acids takes a large advantage. Besides, color wheat of the same variety has upward trend in the total amino acid content and trace element when levels scraping peeling increased, especially purple wheat3202, the selenium content was significantly higher than the other varieties of wheat. The calcium content of rye,3201,3202purple wheat is significantly higher than common wheat.According to the result of experiment analyze the nutrition layer separation method, select the layered peeling cleanup technology, design the stone milling process, separate and prepare nutritious wheat flour to develop nutritional rice flour. That would change our traditional eating style; at the same time improve food effect, as well as the value of color wheat would be increased.