CN102428987A

CN102428987A - Wheat flour food making method

Info

Publication number: CN102428987A
Application number: CN2011103672628A
Authority: CN
Inventors: 庄亚东
Original assignee: WUJIANG WUHUA HARDWARE PRODUCTS CO Ltd
Current assignee: WUJIANG WUHUA HARDWARE PRODUCTS CO Ltd
Priority date: 2011-11-18
Filing date: 2011-11-18
Publication date: 2012-05-02

Abstract

The invention relates to a wheat flour food making method. A material mixture includes 0.5-15% of flour additives, 5-30% of dough conditioner, and rest percentage of flour. The flour additives include edible sodium carbonate, salt and potassium hydroxide. The dough conditioner is a mixture of sodium stearoyl lactylate hydrate, dry vital gluten and wet vital gluten. Dough with the additives has necessary extensity to be controlled into other shapes, and noodles are nonstick and good in taste. With the conditioner, the flour mixture can disperse better in water, and thereby properties of the dough are improved.

Description

A kind of cereal preparation preparation method

Technical field

The present invention relates to a kind of cereal preparation preparation method.

Background technology

Name is the sky with the food, and cereal preparation is indispensable in people's daily life, and according to improving constantly of living standard, people are to the nutrition of cereal preparation, and the requirement of mouthfeel also improves thereupon.

Summary of the invention

The present invention is directed to prior art, a kind of raising Noodles ductility is provided, mouthfeel is good, the cereal preparation preparation method of dough excellent performance.

The present invention realizes through following technical scheme:

A kind of cereal preparation preparation method comprises flour additive 0.5-15% in the mixed material, flour-dough improver 5-30%, and surplus is a flour.

Said cereal preparation preparation method: said flour additive comprises edible sodium carbonate, salt, potassium hydroxide, wherein mass percent is edible sodium carbonate 10-50%, salt 5-60%, potassium hydroxide 0.5-15%.

Said cereal preparation preparation method; Said flour-dough improver is through following steps system: mix and regulate pH to 6-7 and obtain the stearoyl lactate hydrate adding NaOH in the stearoyl lactate solution that contains mass percent 10%; Then with stearoyl lactate hydrate and working property gluten and wet active gluten quality proportioning 1: (0.5-2): (0.5-2) mix; Mix thoroughly, obtain flour-dough improver after the drying.

Said cereal preparation preparation method, said acyl sodium lactate hydrate is 60 ℃ of following heating half an hour systems.

Compared with prior art, beneficial effect of the present invention is:

The adding of additive makes dough have can be controlled to the necessary ductility of other shapes, and not sticking after noodles boil, mouthfeel is good; The adding of flour-dough improver makes flour mixture in water, have better decentralization, improves the performance of dough.

The specific embodiment

Down in the face of technical scheme further being set forth through the specific embodiment of the present invention.

Stearoyl lactate 5g joins in the 50ml water, adds NaOH pH is adjusted to 6-7, stirs 20 minutes down at 60 ℃ simultaneously, obtains the stearoyl lactate hydrate; The working property gluten that to buy on the market then mixes with wet active gluten; The interpolation of stearoyl lactate hydrate is mixed thoroughly; Wherein stearoyl lactate hydrate and working property gluten and wet active gluten quality proportioning 1: (0.5-2): (0.5-2), obtain flour-dough improver after the drying; Wherein additive comprises that the food mass percent is edible sodium carbonate 10-50%, salt 5-60%, and potassium hydroxide 0.5-15% is ground into fine powder with it, and machinery evenly mixes; With flour additive, flour-dough improver mixes back preparation pastries, flour additive 0.5-15%, and flour-dough improver 5-30%, surplus is a flour.

The flour of mentioning among the present invention can be wheat flour and other position flour.Cereal preparation through the present invention preparation is through health quarantine, and is safe and harmless, edible.

Claims

1. cereal preparation preparation method is characterized in that: comprise flour additive 0.5-15% in the mixed material, and flour-dough improver 5-30%, surplus is a flour.

2. cereal preparation preparation method according to claim 1, it is characterized in that: said flour additive comprises edible sodium carbonate, salt, potassium hydroxide, wherein mass percent is edible sodium carbonate 10-50%, salt 5-60%, potassium hydroxide 0.5-15%.

3. cereal preparation preparation method according to claim 1; It is characterized in that: said flour-dough improver is through following steps system: mix and regulate pH to 6-7 and obtain the stearoyl lactate hydrate adding NaOH in the stearoyl lactate solution that contains mass percent 10%; Then with stearoyl lactate hydrate and working property gluten and wet active gluten quality proportioning 1: (0.5-2): (0.5-2) mix; Mix thoroughly, obtain flour-dough improver after the drying.

4. like the said cereal preparation preparation method of claim 3, it is characterized in that: made in 10-30 minute by heating under 60 ℃ for said acyl sodium lactate hydrate.