CN100556295C - Small coarse cereals food balanced in nutrition and processing method thereof - Google Patents
Small coarse cereals food balanced in nutrition and processing method thereof Download PDFInfo
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Abstract
The invention belongs to preparation small coarse cereals food and processing method.Food contains wheat flour, dehydrated potato powder, millet face, naked oats face, ripe belt leather black soya bean face, black sesame powder, carrot meal, sea-tangle powder, egg (using dried whole-egg in the coarse cereals), peanut oil, soft white sugar.Its processing method is that several small coarse cereals and other raw material are arranged in pairs or groups mutually, through the water blancing slaking, ferment, proof, steam and toast supervisor, produces the food of different cultivars specification.The food mouthfeel that the present invention makes is good, nutrition arrangement is balanced, processing method is simple.The present invention is for the western resources advantage of performance, small coarse cereals as activate the market, the breach and the point of penetration of developing rural economy, quickening western countryside peasant programme paces, will produce certain positive role.
Description
Technical field
The invention belongs to preparation small coarse cereals food and processing method.
Background technology
Usually alleged " small coarse cereals " of people is meant the grain bean crop that removes paddy rice, wheat, corn, soybean and potato class five your writing beyond the region of objective existences.In general, the crop that comprises of small coarse cereals has Chinese sorghum, millet, buckwheat, oat, barley, naked oats, broom corn millet, kidney bean, mung bean, red bean, broad bean, Peas, lens, black soya bean.Though direct-edible with the food that small coarse cereals is made, often, can not cause appetite of people because coarse mouthfeel is nondigestible.
Small coarse cereals protein content height is rich in multivitamin, mineral matter and fat, and its nutrient content is than large grain beans height.Long-term edible small coarse cereals all has good preventive and therapeutic effect to diabetes, high fat of blood and cardiovascular disease.In addition, small coarse cereals is planted in high height above sea level, pollution-free area mostly, seldom uses agricultural chemicals, chemical fertilizer, is the natural green food with special food treatment of food therapy effect of generally acknowledging.Along with the raising of living standards of the people and the improvement of diet structure, small coarse cereals is subjected to people's attention day by day as the health food resource of doctor's food homology.People have had higher requirement to the standard of health, pursue " eating essence ", " eat thin " food consumption trend development to " high-quality, nutrition, health care, convenience " simply by the past.
Yet China's small coarse cereals processing also exists some problems.1. development level is lower.According to measuring and calculating, to the gross profit of dining table overall process, production link only accounts for about 1/5th agricultural product from the field, and developed country's food industry output value is 1.5～2.0 times of the agriculture output value, and China is no more than 1/3, and wherein the small coarse cereals more than 95% is still organized export trade with raw grain; 2. deep processing, fine finishining deficiency, product structure is single.The simple processing of the present domestic most only processes of small coarse cereals processing enterprise just puts goods on the market product, further the quantity proportion of profound processing is little, multi-level development product is for just having counted still less, in the resident of the developed country food consumption, the food of suitability for industrialized production generally accounts for 70%, and what have reaches 90%; 3. process technology and equipment fall behind, a little less than the capacity for technological innovation.The technical merit of the most of medium-sized and small enterprises of China is lower at present, and equipment falls behind, and lacks high-quality and high-caliber monitoring means.For a long time,, the research work of small coarse cereals production, manufacture field is paid attention to not enough, caused small coarse cereals production, manufacture field capacity for technological innovation not strong because the agricultural science and technology focus is placed on large grain-production field.
At home, most consumers do not grasp the making and the eating method of small coarse cereals, all be directly from the supermarket, the market buys traditional food grains other than rice and wheat, these food grains other than rice and wheats are generally coarse cereals and cooperate the various lifes that process, cooked with flour and rice, as coarse cereals flour, vermicelli, make things convenient for various grains gruel, coarse cereals dessert etc.Aspect the deep processing research of small coarse cereals, the research that mainly concentrates on single small coarse cereals physiologically active ingredient is used, as the Study on extraction of duck wheat " rutin ", the production of rich selenium buckwheat goods; Oat, buckwheat goods are used the control of diabetes, high fat of blood etc.; Barley system bud is used for aspects such as brewing industry.The composite product of small coarse cereals is based on a certain or several small coarse cereals, strengthens lysine, vitamin and trace element etc.And, utilize many kinds small coarse cereals to carry out the domestic blank that still belongs to of rationally composite production application research based on magnanimity, micronutrient, essential amino acid recommended amounts template.
Summary of the invention
In view of present domestic small coarse cereals processing status, the present invention is directed to the nutritional characteristic of small coarse cereals, utilize the characteristic of nutrition complement between the food, with the small coarse cereals is primary raw material, use trophic analysis software that small coarse cereals and other material are carried out scientific matching, make it reach best nutrition pattern, prepare small coarse cereals food balanced in nutrition---small coarse cereals steamed sponge cake, small coarse cereals steamed bun sheet, coarse cereals.
Another object of the present invention provides the processing method of small coarse cereals nutraceutical.The present invention adopts the slaking of part small coarse cereals raw material, and raw material is carried out complex enzyme zymohydrolysis and the synergistic technology of culture propagation, has improved the fermenting property of small coarse cereals and the human body absorption rate to it, has improved the mouthfeel and the local flavor of product.
The objective of the invention is to be achieved through the following technical solutions:
1. a small coarse cereals food balanced in nutrition---steamed sponge cake, steamed bun sheet, be by following raw materials by weight percent: wheat flour 22～28%, dehydrated potato powder 0～6%, millet face 16～25%, naked oats face 7～14%, the ripe black soya bean face 6～11% of belt leather, black sesame powder 1～3%, carrot meal 2～4%, sea-tangle powder 0.03～0.06%, egg 15～21%, peanut oil 4～7%, soft white sugar 0～7% is made.
(1) processing method of small coarse cereals steamed sponge cake:
1. get the millet face and the naked oats face mixes in dough mixing machine, add water blancing slaking with millet face and naked oats face gross weight equivalent;
2. again will be 1. mixture and wheat flour, dehydrated potato powder, the ripe black soya bean face of belt leather, black sesame powder, carrot meal, sea-tangle powder, egg, the powder stock of soft white sugar and 1.0～1.2% the dry ferment of slaking mix, the complex enzyme that adds peanut oil, egg and 0.02% stirs the uniform dough of formation;
3. with dough 30～35 ℃ of bottom fermentations of temperature 2.5～3.0 hours;
4. again will be 3. dough behind the fermenting-ripening put into kneading machine and rub, food steamer is gone at the stand, places to proof the chamber, ℃ proofs 15～30 minutes in relative humidity 80～85%, temperature 35-42;
5. proof the back and in food steamer, steam 25～30 minutes, when ripe with chopsticks puncture equably, overflow in order to moisture;
6. ripe back steamed sponge cake is cut by the specification shape of setting and is finished product.
(2) processing method of small coarse cereals steamed bun sheet:
1. get the millet face and the naked oats face mixes in dough mixing machine, add water blancing slaking with millet face and naked oats face gross weight equivalent;
2. again will be 1. mixture and wheat flour, dehydrated potato powder, the ripe black soya bean face of belt leather, black sesame powder, carrot meal, sea-tangle powder, egg, the powder stock of soft white sugar and 1.0～1.2% the dry ferment of slaking mix, the complex enzyme that adds peanut oil, egg and 0.02% stirs the uniform dough of formation;
3. with dough 30～35 ℃ of bottom fermentations of temperature 2.5～3.0 hours;
4. again will be 3. dough behind the fermenting-ripening put into kneading machine and rub, food steamer is gone at the stand, place proof the chamber in relative humidity 80～85%, 35～42 ℃ of temperature, proof 15～30 minutes;
5. proof the back and in food steamer, steam 25～30 minutes,, overflow in order to moisture at puncture equably when ripe;
6. the cake embryo after the maturation is cut into slices by the specification shape of setting, and every thickness is greatly about 0.6～1.0cm, and thickness is even;
7. section that will be 6. places baking box to carry out the two-part baking, put 220～260 ℃ at the beginning of behind the roasting 10min, and then, put 260 ℃ of roasting again 5～6min through artificial or machine oil spout;
8. evenly sprinkle condiment on the steamed bun sheet surface of just having come out;
9. cooling is finished product.
2. a small coarse cereals food balanced in nutrition---coarse cereals, be by following raw materials by weight percent: wheat flour 26～31%, dehydrated potato powder 0～6%, millet face 20～28%, naked oats face 9～18%, the ripe black soya bean face 7～14% of belt leather, black sesame powder 2～4%, carrot meal 2～5%, sea-tangle powder 0.03～0.07%, dried whole-egg 4～7%, peanut oil 4～7%, soft white sugar 0～8% is made.
The processing method of coarse cereals is:
1. get wheat flour, dehydrated potato powder, millet face and naked oats face and mix, go into food steamer and steam 15～20 minutes, cook the back cooling;
The powder stock that 2. will 1. cook the ripe black soya bean face of mixture and belt leather, black sesame powder, carrot meal, sea-tangle powder, dried whole-egg, soft white sugar again stirs rubbing evenly in dough mixing machine, cross 80 mesh sieves;
3. the wet cloth on the food steamer upper berth, on put the square wooden frame, the raw material of 2. becoming reconciled of packing into is paved and is compressed back band frame steam 10 minutes in food steamer;
4. take off wooden frame after the cake embryo cooling that cooks, being cut into small pieces is finished product.
The beneficial effect of advantage of the present invention and generation is:
1, the present invention be primarily aimed at 7 years old children, 11 years old children, 18～49 years old adult, 50～59 years old the elderly and more than 60 years old the elderly carry out the nutrition compatibility, with the small coarse cereals is primary raw material, nutritional characteristic and processing characteristics at small coarse cereals, according to the modern nutriology principle, utilize the characteristic of nutrition complement between the food, develop small coarse cereals food balanced in nutrition, in the hope of providing reliable technical data for suitability for industrialized production, problems such as the processing characteristics of solution small coarse cereals, auxotrophy, local flavor.Enforcement of the present invention can be China's small coarse cereals industrialized development feasible approach is provided, and all has profound significance to promoting China's economic development etc.
2, the selected small coarse cereals of the present invention---millet contains protein 13.0～14.0%, fat 3.5～4.5%, and contains Cobastab, vitamin E, has hypoglycemic, lipopenicillinase, fat-reducing, all effects of defaecation; It is few that naked oats contain sugar, and albumen is many, is rich in the necessary amino acid of human body, linoleic acid, nutritions such as multivitamin; Bean protein content is important vegetable protein source up to 20.0～30.0%, and black soya bean contains abundant unrighted acid, calcium, phosphorus, iron and carrotene, B family vitamin, adopts the belt leather black soya bean, the dietary fiber height.Normal food small coarse cereals food also is conditioning " obesity " patient's in the present age good food to healthy and helpful.
3, the present invention adopts the synergistic technology of slaking, complex enzyme zymohydrolysis and culture propagation, solved the problem that general coarse cereals cereal can not be utilized by yeast, improved the fermenting property of small coarse cereals and human body absorption rate, improved the mouthfeel and the local flavor of product it.
4, the present invention is that to carry out science with small coarse cereals such as millet, naked oats, black soya bean and other material composite, make the small coarse cereals powder after the proportioning reach best amino acid pattern, the needs that amino acid pattern meets human body in this food are convenient to be absorbed fully, utilize by body.
5, the relative scale of protein of the present invention, fat, carbohydrate reaches the requirement of the diet nutrient intake of Chinese Soclety of Nutrition's recommendation, and AAS is more than 70 minutes.
The specific embodiment
Embodiment with 1-6 is further described the present invention again below:
Embodiment 1
7 years old children (male sex) eat the making of steamed sponge cake and steamed bun sheet:
Composition of raw materials is: wheat flour 22%, dehydrated potato powder 5.6%, millet face 18%, naked oats face 9.27%, the ripe black soya bean face 7.5% of belt leather, black sesame powder 2.8%, carrot meal 2.5%, sea-tangle powder 0.03%, egg 20%, peanut oil 5.6%, soft white sugar 6.7%.
The making of steamed sponge cake: get 18% millet face and 9.27% naked oats face mixes in dough mixing machine, add the water blancing slaking with millet face and naked oats face gross weight equivalent slowly, the limit adds the waterside and stirs; The dry ferment that adds 22% wheat flour, 5.6% dehydrated potato powder, the ripe black soya bean face of 7.5% belt leather, 2.8% black sesame powder, 2.5% carrot meal, 0.03% sea-tangle powder, 6.7% soft white sugar and gross weight 1.0～1.2% again mixes, and adds the complex enzyme (fungal alpha-amylase (2500FAU/ gram): maltogenic amylase (1500MANU/ gram): zytase (2500FXU (W)/gram)=1: 6: 12) stir into uniform dough of 5.6% peanut oil, 20% egg and above-mentioned raw materials gross weight 0.02% then; Take out dough and be placed in basin or the cylinder, add a cover, 30～35 ℃ of bottom fermentations of temperature 2.5～3.0 hours, kneading machine was rubbed behind the fermenting-ripening, and food steamer is gone at the stand, place proof the chamber in relative humidity 80～85%, temperature 35-42 ℃, proof 15～30 minutes.Proof the back and in food steamer, steam 25～30 minutes, when ripe with chopsticks puncture equably, overflow in order to moisture.Cook back the cutting of cooling and be finished product by the specification shape of setting.
The making of steamed bun sheet: it is identical that manufacturing process and the embodiment 1 before the section steams steamed sponge cake.Cook the artificial section in cooling back or cut into slices with slicer, every thickness about about 0.6-1.0cm, is sent into baking box and is carried out the two-part baking greatly, behind just roasting 260 ℃, 10min, and artificial or machine oil spout roasting again 260 ℃, 5-6min.Evenly sprinkle condiment on the steamed bun sheet surface of just having come out, cooling is finished product.
Embodiment 2
The making of 11 years old children's (male sex) steamed sponge cakes and steamed bun sheet:
Preparation method is identical with embodiment 1, and composition of raw materials is: wheat flour 28%, dehydrated potato powder 3.9%, millet face 17%, naked oats face 12%, the ripe black soya bean face 6.5% of belt leather, black sesame powder 2.2%, carrot meal 2%, sea-tangle powder 0.03%, egg 17%, peanut oil 5.9%, soft white sugar 5.47%.
Embodiment 3
The making of 18～49 years old adults (the light physical exertion male sex) steamed sponge cake and steamed bun sheet:
Preparation method is identical with embodiment 1, and composition of raw materials is: wheat flour 27%, dehydrated potato powder 4.35%, millet face 23%, naked oats face 7.3%, the ripe black soya bean face 7% of belt leather, black sesame powder 2.2%, carrot meal 2.9%, sea-tangle powder 0.05%, egg 16%, peanut oil 6.1%, soft white sugar 4.1% is made.
Embodiment 4
The making of 50～59 years old the elderlys (the light physical exertion male sex) steamed sponge cake and steamed bun sheet:
Preparation method is identical with embodiment 1, and composition of raw materials is: wheat flour 24%, dehydrated potato powder 4%, millet face 21%, naked oats face 12%, the ripe black soya bean face 7% of belt leather, black sesame powder 1.6%, carrot meal 2.85%, sea-tangle powder 0.05%, egg 18%, peanut oil 6%, soft white sugar 3.5% is made.
Embodiment 5
The making of (the light physical exertion male sex) steamed sponge cake of the elderly more than 60 years old and steamed bun sheet:
Preparation method is identical with embodiment 1, and composition of raw materials is: wheat flour 25%, and millet face 22%, naked oats face 13.7%, the ripe black soya bean face 11% of belt leather, black sesame powder 2.05%, carrot meal 3.2%, sea-tangle powder 0.05%, egg 19%, peanut oil 4% is made.
Embodiment 6
The making of 18～49 years old adult (the light physical exertion male sex) coarse cereals:
Composition of raw materials is: wheat flour 28%, dehydrated potato powder 4.9%, millet face 27%, naked oats face 10%, the ripe black soya bean face 8.2% of belt leather, black sesame powder 2.45%, carrot meal 3.4%, sea-tangle powder 0.05%, dried whole-egg 4.7%, peanut oil 6.7%, soft white sugar 4.6%.
The preparation method of coarse cereals: get 28% wheat flour, 4.9% dehydrated potato powder, 27% millet face and 10% naked oats face and in dough mixing machine, mix, take out food steamer and steam 15～20 minutes, cook the back cooling.Add the ripe black soya bean face of 8.2% belt leather, 2.45% black sesame powder, 3.4% carrot meal, 0.05% sea-tangle powder, 4.7% dried whole-egg, 6.7% peanut oil, 4.6% soft white sugar again and in dough mixing machine, stir rubbing evenly, cross 80 mesh sieves.The wet cloth on the food steamer upper berth, on put the square wooden frame, the above-mentioned raw material of becoming reconciled of packing into is paved and is compressed back band frame steam 10 minutes in food steamer.Take off wooden frame after the cake embryo cooling that cooks, being cut into small pieces is finished product.
Claims (3)
1, a kind of processing method of small coarse cereals steamed sponge cake the steps include:
(1) gets 16～25% millet faces and 7～14% naked oats faces mix in dough mixing machine, add water blancing slaking with millet face and naked oats face gross weight equivalent;
(2) again mixture and 22～28% wheat flours, 0～6% dehydrated potato powder, the ripe black soya bean face of 6～11% belt leathers, 1～3% black sesame powder, 2～4% carrot meals, 0.03～0.06% sea-tangle powder, the powder stock of 0～7% soft white sugar and 1.0～1.2% the dry ferment of (1) slaking mixed, the fungal alpha-amylase, maltogenic amylase, the zytase that add 4～7% peanut oil, 15～21% eggs and 0.02%, fungal alpha-amylase: maltogenic amylase: zytase is 1: 6: 12, stirs to form uniform dough;
(3) with dough 30～35 ℃ of bottom fermentations of temperature 2.5～3.0 hours;
(4) again will be 3. dough behind the fermenting-ripening put into kneading machine and rub, food steamer is gone at the stand, places to proof the chamber, in relative humidity 80～85%, 35～42 ℃ of temperature, proof 15～30 minutes;
(5) proof the back and in food steamer, steam 25～30 minutes, when ripe with chopsticks puncture equably, overflow in order to moisture;
(6) maturation back steamed sponge cake is cut by the specification shape of setting and is finished product.
2, a kind of processing method of small coarse cereals steamed bun sheet the steps include:
(1) gets 16～25% millet faces and 7～14% naked oats faces mix in dough mixing machine, add water blancing slaking with millet face and naked oats face gross weight equivalent;
(2) again mixture and 22～28% wheat flours, 0～6% dehydrated potato powder, the ripe black soya bean face of 6～11% belt leathers, 1～3% black sesame powder, 2～4% carrot meals, 0.03～0.06% sea-tangle powder, the powder stock of 0～7% soft white sugar and 1.0～1.2% the dry ferment of (1) slaking mixed, the fungal alpha-amylase, maltogenic amylase, the zytase that add peanut oil, 15～21% eggs and 0.02%, fungal alpha-amylase: maltogenic amylase: zytase is 1: 6: 12, stirs to form uniform dough;
(3) with dough 30～35 ℃ of bottom fermentations of temperature 2.5～3.0 hours;
(4) again will be 3. dough behind the fermenting-ripening put into kneading machine and rub, food steamer is gone at the stand, place proof the chamber in relative humidity 80～85%, 35～42 ℃ of temperature, proof 15～30 minutes;
(5) proof the back and in food steamer, steam 25～30 minutes,, overflow in order to moisture at puncture equably when ripe;
(6) the cake embryo after the maturation is cut into slices by the specification shape of setting, and every thickness is greatly about 0.6～1.0cm, and thickness is even;
(7) after the two-part baking, just roasting 260 ℃, 10min, artificial or machine oil spout roasting again 260 ℃, 5～6min;
(8) go up condiment: evenly sprinkle condiment on the steamed bun sheet surface of just having come out;
(9) cooling is finished product.
3, a kind of processing method of coarse cereals the steps include:
(1) gets 26～31% wheat flours, 0～6% dehydrated potato powder, 20～28% millet faces and 9～18% naked oats faces and mix, go into food steamer and steam 15～20 minutes, cook the back cooling;
(2) powder stock of mixture that again (1) is cooked and the ripe black soya bean face of 7～14% belt leathers, 2～4% black sesame powders, 2～5% carrot meals, 0.03～0.07 sea-tangle powder, 4～7% eggs, 4～7% peanut oil, 0～8% soft white sugar stirs rubbing evenly, crosses 80 mesh sieves;
(3) the wet cloth on the food steamer upper berth, on put the square wooden frame, the raw material of becoming reconciled of packing into is paved and is compressed back band frame steam 10 minutes in food steamer;
(4) take off wooden frame after the cake embryo cooling that cooks, being cut into small pieces is finished product.
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| CN103704302B (en) * | 2013-09-18 | 2016-05-25 | 安徽省蚌埠市花乡食品有限责任公司 | A kind of black peanut honey banana cake |
| CN105192637A (en) * | 2015-11-05 | 2015-12-30 | 中国农业科学院农产品加工研究所 | Instant potato castanopsis you-face kao lao lao and producing method thereof |
| CN105495316A (en) * | 2015-12-25 | 2016-04-20 | 河北农业大学 | Instant nutritious hulless oat and Chinese yam fish and preparation method thereof |
| CN106472975A (en) * | 2016-09-30 | 2017-03-08 | 甘肃薯香园农业科技有限公司 | A kind of potato nutritional flour fried in beef fat with sugar and sesame |
| CN107149086A (en) * | 2017-05-22 | 2017-09-12 | 陶圣香 | A kind of processing method of health coarse cereals |
| CN113057196A (en) * | 2019-12-13 | 2021-07-02 | 黔东南苗族侗族自治州农业科学院 | Coarse cereal pineapple steamed stuffed bun |
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Non-Patent Citations (1)
| Title |
|---|
| 几种杂粮的营养及其保健食品的开发. 卢健鸣，杨春，巫东堂，高忠东.食品工业科技，第2001卷第5期. 2001 * |
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