CN100366162C - Bread premixing powder containing wheat germ powder - Google Patents
Bread premixing powder containing wheat germ powder Download PDFInfo
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- CN100366162C CN100366162C CNB2004100303509A CN200410030350A CN100366162C CN 100366162 C CN100366162 C CN 100366162C CN B2004100303509 A CNB2004100303509 A CN B2004100303509A CN 200410030350 A CN200410030350 A CN 200410030350A CN 100366162 C CN100366162 C CN 100366162C
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Abstract
The present invention relates to bread premixing powder containing wheat germ powder, which mainly contains 8 to 30 of wheat germ powder, 2 to 8 of pumpkin powder, 1 to 5 of whole egg powder, 1 to 5 of plant grease light milk, 2 to 6 of xylitol, 0.5 to 3 of refined salt, 0.1 to 0.5 of proteoglycan, 0.01 to 2 of bread powder modifying agent and 45 to 80 of high strength flour. Bread made by the premixing powder has rich nutrition, has the effects on the prevention of human body arterial sclerosis, and has certain effects on human body blood pressure regulation, blood cholesterol reduction, muscle fatigue and pain relief, explosion force and tolerance strengthening, etc. by frequent eating. The present invention has certain functions of diabete prevention and meets the current requirements of food nutrition and functionality for people.
Description
Technical field the present invention relates to a kind of premixed powder, especially a kind ofly contains wheat germ powder, and has the bread premixed powder of health care.
The mixture that required various powder raw materials stirred and form when the background technology premixed powder was meant flour-made foods such as making bread, cakes.Like this, when making product such as bread, only need add raw materials such as milk, water, egg therein to stir, promptly get the raw material of product, remove weighing in the manufacturing process from, sieve, flow process such as mixing, shorten the working time.The primary raw material that is used to make premixed powder is flour, sugar, yeast powder etc., also need add some other materials in addition, as cream, salt, clear powder etc., looks the difference of product category or taste and difference.
Premixed powder is a kind of new product that occurs along with the raising of the quickening of people's rhythm of life and level, it has reduced the time of making flour-made food on the one hand, on the other hand, owing to added some nutritional labelings mostly in the premixed powder, therefore improved the nutritional properties of product.At present, premixed powder is a newer notion at home, relevant industry document is less, sell on the market then still less, and mostly be external product greatly, and how mixing powder raw materials such as various coarse cereals, beans, vegetables in the existing kind and make with flour, this class premixed powder has only strengthened the trophic function in a certain respect of product, the improvement of nutrient is unbalanced, and does not generally possess health care.
Along with the raising of people's living standard, people also have higher requirement to Flour product, not only require product to have trophism, and to have certain health care, therefore, develop a kind of nutritious, and the premixed powder with certain health care functions become essential.
Summary of the invention the invention discloses a kind of wheat germ powder that contains, and has a bread premixed powder of health care, it is with wheat germ powder, the pumpkin powder, dried whole-egg, bread flour improver, Strong flour, albumen sugar etc. is main component, reasonably combined by them, generate a kind of bread premixed powder with health care, nutritious with its bread of making, golden yellow color, have strong wheat fragrance, and has the effect of the human body artery of preventing sclerosis, often edible to regulating human blood-pressure, reduce blood cholesterol, alleviate muscular fatigue pain, strengthening explosive force and endurance etc. all has certain effect, and diabetes are also had certain prevention effect.Seek a new way for the trans-utilization of byproduct in the wheat flour milling process simultaneously, saved the cost of flour mill, increased income, improved benefit.
This bread premixed powder mainly comprises following component:
The wheat germ powder of 8-30 (Unit Weight part, down together);
The pumpkin powder of 2-8;
The dried whole-egg of 1-5;
The evaporated filled milk of 1-5;
The xylitol of 2-6;
0.5-3 refined salt;
0.1-0.5 albumen sugar;
0.01-2 bread flour improver;
The Strong flour of 45-80.
Wheat germ powder be wheat embryo through purification, enzyme is gone out in heat treatment, take off fishy smell, pulverizing, cross the product of dry gained behind the above sieve of 30 orders.Wheat embryo is the byproduct in the wheat flour milling process, wheat embryo owing to high ash content, be rich in the quality that fat and enzyme influence the flour finished product, so often be removed during processing flour, throw away in vain as leftover bits and pieces or as feed, this not only makes valuable food resource loss in vain, and has lost an approach giving flour enterprise increase economic benefit.China's wheat embryo annual production at present can reach 30,000 tons～50,000 tons, the hiding amount of the wheat embryo that can develop up to 2,800,000 tons～4,200,000 tons, in countries such as the U.S., Canada, Japan, France, Switzerland, Britain, Germany, Italy, Poland, Spain, wheat embryo is utilized widely, the food variety that with the wheat germ is development of raw materials is a lot, wheat food also very sells well in Southeast Asia, and price is also very high.
Wheat embryo only accounts for 2.5% of wheat seed quality, but the strongest part of physiologically active in the wheat seed wherein contains rich in protein, fat and carbohydrate.Wherein protein content is 3.2 times of flour up to 27.9%.Wheat plantule protein matter is a kind of complete protein, wherein the formation pattern of essential amino acid and amino acid needed by human body mode value are approaching substantially, therefore wheat embryo can be used as a kind of natural good protein hardening agent, can strengthen its food value, each seed amino acid of balance replenishes wheat lysine deficiency.In cereal foods, wheat germ can also provide the function of many matter structures, as improves the hydrauture, rheological characteristic, newborn sex change, emulsibility of bakery product and to gentle persistence of water etc.Therefore wheat embryo not only can be improved outward appearance, mouthfeel and the local flavor of bakery product, and can improve the nutritive value of product.In addition, through baking the protein digestibility absorptivity that also can improve wheat embryo.
Contain 9.7% fat in the wheat embryo, in the aliphatic acid of forming fat, oleic acid accounts for 15%, and the unrighted acid total amount is up to about 83%, particularly the essential fatty acid linoleic acid accounts for 60%, leukotrienes accounts for 8%, has splendid nutritive value and health care.It can play esterification reaction with the cholesterol in the human vas, have softening blood vessel, prevent the effect of human body artery sclerosis,, alleviate muscular fatigue pain regulating human blood-pressure, reducing blood cholesterol, strengthening explosive force and endurance etc. all has certain effect, and diabetes mellitus prevention is also had certain effect.
V in the wheat embryo
EContent up to 69mg/100g, be the hat of content in all plants, and V
EBe full price, the highest wherein active alpha-tocopherol accounts for 60%, and betatocopherol accounts for 35%.The betatocopherol content that does not have in general grease is quite high, is that other food are incomparable.V
EBe extremely important health factor, the ability of the body function imbalance that its antioxidation, elimination free radical function, adjusting free radical damage cause is firmly established especially natural V
EMore and more come into one's own, so wheat embryo can be used as V
EA good source.
In addition, wheat germ also contains the carbohydrate about 47%, and wherein mono-and di-saccharides accounts for 10.5%, dextrin 7%, starch 18%, pentosan 9.7%, cellulose 2%.These materials are being supplied with body heat energy, are being promoted aspects such as nucleic acid metabolism and intestines peristalsis to have important function.
According to another report, the octacosanol that also contains antifatigue and increase body endurance in the wheat germ.Also contain the indispensable vitamin of human body simultaneously, contain VB in every 100g wheat embryo
12.1mg, VB
20.6mg, VB
30.5mg, pantothenic acid 0.8mg.Content of mineral substances such as calcium, phosphorus, iron, zinc are very abundant in the wheat embryo in addition, and particularly iron and zinc content are higher than meat and egg far away, are a kind of important native iron zinc nutrition sources.
The pumpkin nutrient composition is unique comprehensively, and pulp is rich in citrulling, arginine, asparagine, trigonelline, adenine, carrotene, various vitamin (V especially
A, V
C, V
E), pectin, cyclopropyl amino acid (CTY), sweet mellow wine and trace element (especially cobalt, chromium, zinc etc.).Cyclopropyl amino acid (CTY), squash polyoses can promote insulin normally to secrete, and strengthen the sensitiveness of insulin receptor, can activate glucolase simultaneously, accelerate the conversion of glucose, reduce blood sugar concentration.Pectin can reduce the secretion of gastrointestinal hormone " gastric inhibitory potypeptide ", and postprandial blood sugar and blood insulin level are descended; Pectin has full abdomen effect simultaneously, can improve patient's hunger; Various trace elements, vitamin also play an important role in control blood sugar, as the activated centre of chromium as GTF (GTF), can stimulate the absorption of glucose, assist to keep sugar tolerance, scarce chromium can make GTF generation minimizing in the body, and insulin bioactivity reduces.The content of chromium in the pumpkin exceeds 50 times than normal food.
When preparing this premixed powder, each component is mixed in proportion, stirring then gets final product.Because above-mentioned raw materials is a free-running property powdery solid preferably, so CQ20 number sieve should all stipulating by standard GB 5507.During use, 1% high activity dried yeast is added to is stirred to off-bottom (above percentage is all in the percentage of premixed powder weight) in 40% the clear water, join in the bread premixed powder with this water and to stir and face, later technology is finished according to routine operation and is got final product.
Compare with long patent flour and premixed powder, premixed powder of the present invention has added natural plant raw material, have no side effect with its bread edible safety of making, mouthfeel, appearance luster and interior tissue and common Bread and Pastries are seemingly, has strong wheat germ fragrance, and have a delicate fragrance local flavor of pumpkin, often edible to regulating human blood-pressure, reducing blood cholesterol, alleviate muscular fatigue pain, it is remarkable to strengthen effects such as explosive force and endurance, and nutritious, the V in various nutrients such as vitamin, mineral matter and the trace element
E, iron, zinc, chromium etc. also all exceeds common bread nearly about 20%.Owing to contain the pumpkin powder, also have health cares such as the postprandial blood sugar of adjusting and blood insulin level, short digestion.
In sum, the bread that premixed powder of the present invention is made is not only nutritious, and has an effect of the human body artery of preventing sclerosis, often edible to regulating human blood-pressure, reducing blood cholesterol, alleviate muscular fatigue pain, strengthening explosive force and endurance etc. all has certain effect, and diabetes are also had certain prevention effect, meets current people to food nutrition and functional demand.
The specific embodiment
Embodiment 1
Make the bread premixed powder of 1000g by following prescription:
Wheat germ powder 150g
Pumpkin powder 70g
Dried whole-egg 20g
Evaporated filled milk 30g
Xylitol 40g
Refined salt 10g
Albumen sugar 3g
Bread flour improver 1g
Strong flour 676g
Said components is proportionally mixed, in mixing and blending machine, stir, dissolve in the high activity dried yeast of 10g in the clear water of 400g and stir, carry out and face in the middle of joining premixed powder, its common process according to breadmaking is made, compared with common bread flour control group, the making performance and the goods bread of bread premixed powder all do not have significant difference at aspects such as outward appearance epidermis, specific volume, interior tissues, volume ratio surpasses Ministry of Commerce's " Bread Quality standard ", can reach about 4.On palatability, edible local flavor, also having clear superiority---strong wheat germ fragrance and the distinctive light fragrant and sweet flavor of pumpkin also have tempting paddy yellow on the color and luster of interior tissue.Aspect trophism, except that having replenished the lysine that is lacked in the flour, also contain higher natural VE, octacosanol isoreactivity material and function factor.Often eat regulating human blood-pressure, reducing blood cholesterol, alleviate muscular fatigue pain, strengthening explosive force and endurance etc. all has certain effect, and the prevention of diabetes is also had certain effect.
Embodiment 2
Make the bread premixed powder of 1000g by following prescription:
Wheat germ powder 280g
Pumpkin powder 50g
Dried whole-egg 30g
Evaporated filled milk 40g
Xylitol 50g
Refined salt 15g
Albumen sugar 4g
Bread flour improver 2g
Strong flour 529g
Preparation method is with embodiment 1.
Embodiment 3
Make the bread premixed powder of 1000g by following prescription:
Wheat germ powder 250g
Pumpkin powder 60g
Dried whole-egg 40g
Evaporated filled milk 35g
Xylitol 30g
Refined salt 20g
Albumen sugar 2.5g
Bread flour improver 1.5g
Strong flour 561g
Preparation method is with embodiment 1.
Claims (10)
1. bread premixed powder that contains wheat germ powder, mainly contain following component:
8-30 wheat germ powder (Unit Weight part, down together);
The pumpkin powder of 2-8;
The dried whole-egg of 1-5;
The evaporated filled milk of 1-5;
The xylitol of 2-6;
0.5-3 refined salt;
0.1-0.5 albumen sugar;
0.01-2 bread flour improver;
The Strong flour of 45-80.
2. bread premixed powder as claimed in claim 1 is characterized in that: the content of wheat germ powder is 10-30.
3. bread premixed powder as claimed in claim 1 is characterized in that: the content of pumpkin powder is 3-7.
4. bread premixed powder as claimed in claim 1 is characterized in that: the content of dried whole-egg is 2-4.
5. bread premixed powder as claimed in claim 1 is characterized in that: the content of evaporated filled milk is 2-4.
6. bread premixed powder as claimed in claim 1 is characterized in that: the content of xylitol is 3-5.
7. bread premixed powder as claimed in claim 1 is characterized in that: the content of refined salt is 1-2.
8. bread premixed powder as claimed in claim 1 is characterized in that: the content of albumen sugar is 0.2-0.4.
9. bread premixed powder as claimed in claim 1 is characterized in that: the content of bread flour improver is 0.1-1.
10. bread premixed powder as claimed in claim 1 is characterized in that: the content of Strong flour is 50-70.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100303509A CN100366162C (en) | 2004-03-19 | 2004-03-19 | Bread premixing powder containing wheat germ powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100303509A CN100366162C (en) | 2004-03-19 | 2004-03-19 | Bread premixing powder containing wheat germ powder |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1669446A CN1669446A (en) | 2005-09-21 |
| CN100366162C true CN100366162C (en) | 2008-02-06 |
Family
ID=35041049
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2004100303509A Expired - Fee Related CN100366162C (en) | 2004-03-19 | 2004-03-19 | Bread premixing powder containing wheat germ powder |
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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101791001B (en) * | 2010-01-20 | 2013-01-23 | 刘全卫 | Sugar-free nutrition baking premixed powder |
| CN102657252B (en) * | 2012-06-05 | 2013-05-22 | 邯郸市富硒农产品科技开发有限公司 | Selenium-enriched pumpkin bread and production method thereof |
| CN102726474A (en) * | 2012-07-18 | 2012-10-17 | 罗晓枚 | Pre-blent mulberry leaf bread flour |
| CN102726473A (en) * | 2012-07-18 | 2012-10-17 | 罗晓枚 | Selfheal bread premixed powder |
| CN102870842A (en) * | 2012-09-11 | 2013-01-16 | 山西天美食品有限公司 | Wheat sprout compound flour |
| CN103689454A (en) * | 2013-12-06 | 2014-04-02 | 陈瑞 | Sour and hot wheat germ powder and preparation method thereof |
| RU2611172C1 (en) * | 2015-11-11 | 2017-02-21 | Наталья Сергеевна Родионова | Composition for functional product manufacturing and its production method |
| CN106614897A (en) * | 2016-12-27 | 2017-05-10 | 李康康 | Pumpkin bread and making method thereof |
| CN107788055A (en) * | 2017-12-15 | 2018-03-13 | 济南民天面粉有限责任公司 | A kind of tailored flour for bread and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1209275A (en) * | 1998-08-27 | 1999-03-03 | 梁彪 | Steamed bun of fragrant wheat germ |
-
2004
- 2004-03-19 CN CNB2004100303509A patent/CN100366162C/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1209275A (en) * | 1998-08-27 | 1999-03-03 | 梁彪 | Steamed bun of fragrant wheat germ |
Non-Patent Citations (1)
| Title |
|---|
| 食用粉体配制方法探讨. 唐忠.农牧产品开发，第4期. 1997 * |
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| CN1669446A (en) | 2005-09-21 |
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| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Assignee: Shenzhen Ocean Power Food Technology Co., Ltd. Assignor: Haichuan Industry Co., Ltd., Shenzhen Contract fulfillment period: 2008.8.9 to 2014.1.13 contract change Contract record no.: 2008440000272 Denomination of invention: Bread premixing powder containing wheat germ powder Granted publication date: 20080206 License type: Exclusive license Record date: 20081014 |
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| LIC | Patent licence contract for exploitation submitted for record |
Free format text: EXCLUSIVE LICENSE; TIME LIMIT OF IMPLEMENTING CONTACT: 2008.8.9 TO 2014.1.13; CHANGE OF CONTRACT Name of requester: SHENZHEN HAICHUAN FOOD TECHNOLOGY CO., LTD. Effective date: 20081014 |
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20080206 Termination date: 20160319 |
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| CF01 | Termination of patent right due to non-payment of annual fee |