CN102405945A - Powder special for hamburgers - Google Patents
Powder special for hamburgers Download PDFInfo
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- CN102405945A CN102405945A CN2011103713844A CN201110371384A CN102405945A CN 102405945 A CN102405945 A CN 102405945A CN 2011103713844 A CN2011103713844 A CN 2011103713844A CN 201110371384 A CN201110371384 A CN 201110371384A CN 102405945 A CN102405945 A CN 102405945A
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- China
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- wheat
- powder
- hamburger
- flour
- edible additive
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Abstract
The invention relates to powder special for hamburgers, mainly comprising the following raw materials by weight in percent parts: wheat powder and edible additive, wherein the wheat powder takes 99.8%-99.9%, and the edible additive takes 0.1%-0.2%. The main components of the powder special for the hamburgers in the invention are the wheat powder and the edible additive, wherein each component of the edible additive is nature organic matters which are safe and non-toxic. The wheat powder is formed by grinding the strong gluten wheat with good quality and the high gluten wheat according to the ratio. The wheat adopted by the invention is the strong gluten wheat with good quality which is Zheng wheat 366 and Gaoyou 9415 or the same kinds of the wheat, the protein content of the wheat is over 3% higher than the normal wheat, the gluten value is greater than 30%, the gluten degree is high, and the taste is obviously better than the normal wheat. The powder for the hamburgers in the invention not only has high delivery rate and easy operation, but also has good elasticity of the product, delicate inner texture and strong chewing property. The powder is nutrient and healthy.
Description
Technical field
The present invention relates to a kind of hamburger tailored flour, belong to field of food.
Technical background
Cure and develop rapidly after fermentation type Flour product is introduced from the west; Kind is more and more diversified, and hamburger is owing to its instant, quick, good to eat, the comprehensive nutrition of local flavor, and having become is the main food in the modern western fast food; As springing up like bamboo shoots after a spring rain, the quick shop of this based food occurs; Develop into receiving everybody liking today deeply, receive young man and children's welcome especially, become the food of current consumption.Present hamburger kind is more and more diversified, and taste is more and more, and people can select according to the hobby of oneself.Along with people's is pursued the requirement of comprehensive nutrition, safety food, the flour of making this based food is required also increasingly high, and requires to possess specificity, a kind of hamburger tailored flour of special for this reason research and development.
Summary of the invention
The object of the present invention is to provide a kind of high-quality hamburger tailored flour.
To achieve these goals; Technical program of the present invention lies in having adopted a kind of hamburger tailored flour; Mainly form by the raw material of following weight percentage: wheat flour and edible additive, wherein wheat flour accounts for 99.8～99.9%, and edible additive accounts for 0.1～0.2%.
Described wheat flour adopts strong gluten wheat and high muscle wheat by weight being strong gluten wheat: high muscle wheat=(60～80): the ratio collocation of (20～40) grinds and forms.
Described strong gluten wheat powder is that Zheng wheat 366 is with ligusticumic excellent 9415 or with the quality wheat.
Described high muscle wheat is series such as Jimai 20 Jimais such as grade.
Used edible additive is made up of the component of following weight percent content: emulsifying agent 30～50%, vitamin C 5～10%, pentosanase 3～10%, glucose oxidase 0.2～0. 5%, calcium dihydrogen phosphate 10～20%, starch 30～50%.
Described emulsifying agent is CSL or CSL sodium.
Hamburger tailored flour of the present invention, it is mainly formed is wheat flour and edible additive, wherein each composition of used food additives is natural organic matter, safety, nonhazardous.Wheat flour utilizes high-quality strong gluten wheat and high muscle wheat to form by grinding than the row collocation; The wheat of using among the present invention is that the high-quality strong gluten wheat flour is that Zheng wheat 366 is with ligusticumic excellent 9415 or with the article grow wheat; Its protein content all is higher than common wheat more than 3%; The gluten value is greater than 30%, and the muscle degree is high, and mouthfeel obviously is better than common wheat.Not only shipment rate of hamburger powder of the present invention is high, and is easy to operate, and goods bullet flexibility is good, and inner vein is fine and smooth, chews strength, nutrient health.
The concrete manufacturing process of hamburger tailored flour of the present invention is that high-quality strong gluten wheat and high muscle wheat are mixed by arranging in pairs or groups than row; After the cleaning of dirty wheat section, go into wheat wetting storehouse 28～30h through the washing wheat again, light wheat section is cleared up into flour mill and is ground then; Get to press behind the powder and transport to that to join the powder storehouse temporary; Behind quality test, add 0.1～0.2% edible additive, last many storehouses collocation packaging and warehousing become finished product.
The described powder position of getting is 1M～5M, 2～3B, DM, DS, D1～D3,1S～2S.
The concrete manufacturing process of edible additive of the present invention is that each composition that adds is sieved after mixing than row, can make edible additive.
The each component of edible additive is free-running property powdery solid preferably, the CB30 number sieve of all stipulating through standard GB 5507.
The practical implementation method
Embodiment 1
The hamburger tailored flour of present embodiment mainly comprises wheat flour and edible additive, and wherein wheat flour accounts for 99.8%, and edible additive accounts for 0.2%.Wherein wheat flour adopts strong gluten wheat and high muscle wheat to grind in the ratio of 80:20 to form.Strong gluten wheat in the present embodiment is Zheng wheat 366, and high muscle wheat is a Jimai 20.
Edible additive in this instance comprises the component of following weight percent content: CSL 35%, vitamin C 8%, glucose oxidase 0. 3%, pentosanase 3.5%, calcium dihydrogen phosphate 12%, starch 41.2%.
Embodiment 2
The hamburger tailored flour of present embodiment mainly comprises wheat flour and edible additive, and wherein wheat flour accounts for 99.9%, and edible additive accounts for 0.1%.Wherein wheat flour adopts strong gluten wheat and high muscle wheat to grind in the ratio of 70:30 to form.Wherein, the strong gluten wheat powder is that ligusticumic is excellent 9415, and high muscle wheat is a Jimai 20.
Used edible additive comprises the component of following weight percent content: CSL sodium 40%, vitamin C 10%, glucose oxidase 0.3%, pentosanase 4%, calcium dihydrogen phosphate 10%, starch 35.7%.
It should be noted last that: above embodiment is only in order to explanation; And unrestricted technical scheme of the present invention; Although the present invention is specified with reference to the foregoing description; Those of ordinary skill in the art is to be understood that: still can make amendment or be equal to replacement the present invention, and not break away from any modification or the local replacement of the spirit and scope of the present invention, it all should be encompassed in the middle of the claim scope of the present invention.
Claims (6)
1. hamburger tailored flour is characterized in that: mainly be made up of the raw material of following weight percentage: wheat flour and edible additive, and wherein wheat flour accounts for 99.8～99.9%, and edible additive accounts for 0.1～0.2%.
2. hamburger tailored flour according to claim 1 is characterized in that: described wheat flour adopts strong gluten wheat and high muscle wheat by weight being strong gluten wheat: high muscle wheat=(60～80): the ratio collocation of (20～40) grinds and forms.
3. hamburger tailored flour according to claim 2 is characterized in that: described strong gluten wheat powder is that Zheng wheat 366 is with ligusticumic excellent 9415 or with the quality wheat.
4. hamburger tailored flour according to claim 2 is characterized in that: described high muscle wheat is Jimai 20 or Jimai series.
5. according to arbitrary described hamburger tailored flour in the claim 1-4; It is characterized in that: used edible additive is made up of the component of following weight percent content: emulsifying agent 30～50%; Vitamin C 5～10%, pentosanase 3～10%, glucose oxidase 0.2～0. 5%; Calcium dihydrogen phosphate 10～20%, starch 30～50%.
6. hamburger tailored flour according to claim 5 is characterized in that: described emulsifying agent is CSL or CSL sodium.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103713844A CN102405945A (en) | 2011-11-21 | 2011-11-21 | Powder special for hamburgers |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103713844A CN102405945A (en) | 2011-11-21 | 2011-11-21 | Powder special for hamburgers |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102405945A true CN102405945A (en) | 2012-04-11 |
Family
ID=45908512
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103713844A Pending CN102405945A (en) | 2011-11-21 | 2011-11-21 | Powder special for hamburgers |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102405945A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027087A (en) * | 2012-12-20 | 2013-04-10 | 郑州天地人面粉实业有限公司 | Flour special for Pugai noodle and making method of flour |
| CN103404552A (en) * | 2013-08-10 | 2013-11-27 | 青岛品品好制粉有限公司 | Flour special for roast duck pancakes and manufacturing method thereof |
| CN103651656A (en) * | 2012-09-10 | 2014-03-26 | 丰益(上海)生物技术研发中心有限公司 | Flour, flour product and quality improver thereof |
| CN106269015A (en) * | 2015-06-11 | 2017-01-04 | 益海（石家庄）粮油工业有限公司 | Wheat kernels modifying agent and application thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101396031A (en) * | 2007-09-24 | 2009-04-01 | 郑州天地人面粉实业有限公司 | Noodle flour |
-
2011
- 2011-11-21 CN CN2011103713844A patent/CN102405945A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101396031A (en) * | 2007-09-24 | 2009-04-01 | 郑州天地人面粉实业有限公司 | Noodle flour |
Non-Patent Citations (2)
| Title |
|---|
| 张守文: "论小麦品质、专用粉、食品品质、改良剂之间的相互关系", 《中国粮油学报》 * |
| 汪孟江等: "汉堡专用粉的开发", 《面粉通讯》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103651656A (en) * | 2012-09-10 | 2014-03-26 | 丰益(上海)生物技术研发中心有限公司 | Flour, flour product and quality improver thereof |
| CN103651656B (en) * | 2012-09-10 | 2016-03-30 | 丰益(上海)生物技术研发中心有限公司 | A kind of flour and Flour product and quality improver thereof |
| CN103027087A (en) * | 2012-12-20 | 2013-04-10 | 郑州天地人面粉实业有限公司 | Flour special for Pugai noodle and making method of flour |
| CN103404552A (en) * | 2013-08-10 | 2013-11-27 | 青岛品品好制粉有限公司 | Flour special for roast duck pancakes and manufacturing method thereof |
| CN103404552B (en) * | 2013-08-10 | 2014-09-03 | 青岛品品好制粉有限公司 | Flour special for roast duck pancakes and manufacturing method thereof |
| CN106269015A (en) * | 2015-06-11 | 2017-01-04 | 益海（石家庄）粮油工业有限公司 | Wheat kernels modifying agent and application thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
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| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20120411 |