CN102771700A - Coarse grain pastry flour and manufacture method thereof - Google Patents
Coarse grain pastry flour and manufacture method thereof Download PDFInfo
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- CN102771700A CN102771700A CN2012102507632A CN201210250763A CN102771700A CN 102771700 A CN102771700 A CN 102771700A CN 2012102507632 A CN2012102507632 A CN 2012102507632A CN 201210250763 A CN201210250763 A CN 201210250763A CN 102771700 A CN102771700 A CN 102771700A
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Abstract
The invention relates to the technical field of food processing, in particular to a coarse grain pastry flour and a manufacture method thereof. The coarse grain pastry flour comprises, by weight, 80-120 parts of corns, 10-30 parts of sorghum, 40-60 parts of buckwheat, 20-40 parts of soybeans, 10-20 parts of wheat active gluten powder, 0.8-1.6 parts of salt, enzymolysis auxiliary material xylanase, modified auxiliary material lactic acid and neutralized auxiliary material sodium bicarbonate. The manufacture method of the coarse grain pastry flour comprises the steps of (1) weighing, (2) slurrying, (3) enzymolysis, (4) modification, (5) neutralization, (6) centrifugation, (7) drying and (8) mixing and stirring. The coarse grain pastry flour has high nutritional value and nutrient substance absorbing rate. By means of the manufacture method of the coarse grain pastry flour, the nutrient substance absorbing rate of the coarse grain pastry flour can be improved, and the ageing problem of the coarse grain pastry flour can be effectively relieved.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of coarse food grain millet cake powder and preparation method thereof.
Background technology
Coarse food grain is for some flour and rice such as the polished rice of eating in people's daily life, fine flour, mainly comprises corn in the cereal, millet, Chinese sorghum, buckwheat, wheat bran etc., and various dry bean, like mung bean, green soya bean, soya bean, red bean etc.Research shows that edible an amount of coarse food grain not only helps ensureing the normal function of people's digestive system, but also can reduce the risk of diseases such as hypertension, obesity, cancer of the stomach, ulcerative enteritis.
But Along with people's requires increasingly highly to nutritive value, and in the daily life, single a kind of nutritive Value of Coarse Grains can not satisfy people's life requirement.And; Contain a large amount of SNSPs in the coarse food grain such as corn and soybean; Mainly comprise cellulose, xylan, β ~ glucan, mannosan, galactan and pectin glycan etc.; These materials can be enclosed in nutriments such as partially protein, starch in the cell membrane, thereby hinder absorption by human body.Therefore, directly edible not through the coarse food grain of processing, the absorptivity of its nutriment is lower.
In the prior art, coarse food grain belongs to typical starchy food product, still, utilizes starchy food product that coarse food grain processes in the process of depositing, thus since starch be prone to agingly cause the quality of these starchy food products bad.
Therefore, need badly provide a kind of and be of high nutritive value, absorption of nutrient ingredients rate height and starch is difficult for aging coarse food grain food.
Summary of the invention
One of the object of the invention is the deficiency to prior art, and a kind of coarse food grain millet cake powder is provided, being of high nutritive value of this coarse food grain millet cake powder, and the absorptivity of nutriment is high.
Two of the object of the invention is the deficiency to prior art, and a kind of preparation method of coarse food grain millet cake powder is provided, and this preparation method can improve the absorptivity of the nutriment of coarse food grain millet cake powder, and can effectively alleviate the problem of aging of coarse food grain millet cake powder.
To achieve these goals, the present invention adopts following technical scheme:
A kind of coarse food grain millet cake powder, it comprises the component of following weight portion:
80 parts ~ 120 parts of corns
10 parts ~ 30 parts of Chinese sorghums
40 parts ~ 60 parts in buckwheat
20 parts ~ 40 parts of soybean
10 parts ~ 20 parts of vital wheat gluten flours
0.8 part ~ 1.6 parts of salt;
Wherein, except that above-mentioned component, also comprise auxiliary material;
Said auxiliary material be enzymolysis auxiliary material zytase, modification auxiliary material lactic acid, in and the auxiliary material sodium acid carbonate.
Preferably, a kind of coarse food grain millet cake powder, it comprises the component of following weight portion:
90 parts ~ 110 parts of corns
15 parts ~ 25 parts of Chinese sorghums
45 parts ~ 55 parts in buckwheat
25 parts ~ 35 parts of soybean
12 parts ~ 18 parts of vital wheat gluten flours
1.0 parts ~ 1.4 parts of salt;
Wherein, except that above-mentioned component, also comprise auxiliary material;
Said auxiliary material be enzymolysis auxiliary material zytase, modification auxiliary material lactic acid, in and the auxiliary material sodium acid carbonate.
Further preferred, a kind of coarse food grain millet cake powder, it comprises the component of following weight portion:
100 parts of corns
20 parts of Chinese sorghums
50 parts in buckwheat
30 parts of soybean
15 parts of vital wheat gluten flours
1.2 parts of salt;
Wherein, except that above-mentioned component, also comprise auxiliary material;
Said auxiliary material be enzymolysis auxiliary material zytase, modification auxiliary material lactic acid, in and the auxiliary material sodium acid carbonate.
The preparation method of above-mentioned coarse food grain millet cake powder, it may further comprise the steps:
(1) weighing: according to the composition of raw materials amount of said coarse food grain millet cake powder, each component of weighing;
(2) defibrination: corn, Chinese sorghum, buckwheat and soybean are carried out removal of impurities respectively handle; And with 4 h ~ 10 h that are soaked in water after above-mentioned corn, Chinese sorghum, buckwheat and the soybean mixing; Carry out defibrination with the material of fiberizer after then to above-mentioned immersion; And the slurry of gained behind the defibrination crossed 100 orders ~ 120 purpose standard screens, obtain slurries;
(3) enzymolysis: by the gross mass of corn, Chinese sorghum, buckwheat and soybean before every kilogram of immersion; Add enzymolysis auxiliary material zytase 0.6 g ~ 0.8 g toward above-mentioned slurries; Be that 30 ℃ ~ 40 ℃, pH value are enzymolysis 1 h ~ 3 h under 5.5 ~ 6.5 conditions in temperature then, obtain the enzymolysis slurries;
(4) modification: add 0.3% ~ 0.5% modification auxiliary material lactic acid of enzymolysis slurries quality in the above-mentioned enzymolysis slurries, modification 4 h ~ 6 h under the normal temperature obtain the modification slurries then;
(5) neutralization: in adding in the above-mentioned modification slurries and the auxiliary material sodium acid carbonate, be 7.0, in obtaining and slurries until the pH of above-mentioned modification slurries value;
(6) centrifugal: as, to obtain solids to carrying out centrifugal dehydration 10 min ~ 20 min with slurries in above-mentioned;
(7) drying: the solids of gained in the step (6) is dried to moisture is lower than 13%, obtain dried material;
(8) puddle: load weighted vital wheat gluten flour and salt in the dried material of step (7) gained and the step (1) are placed stirrer for mixing, form uniform mixture, promptly obtain said coarse food grain millet cake powder.
In the technique scheme, in the step (2), when the corn that is soaked in water, Chinese sorghum, buckwheat and soybean, the gross mass of corn, Chinese sorghum, buckwheat and soybean and the mass ratio of water are 1:3 ~ 1:5.
In the technique scheme, in the step (3), the enzyme activity of enzymolysis auxiliary material zytase is 76000 IU/g.
In the technique scheme, in the step (6), be 3000 r/min ~ 5000 r/min to the rotating speed that carries out centrifugal dehydration with slurries in said.
In the technique scheme, in the step (7), be to adopt the pneumatic conveying drying method to the solids drying.
In the technique scheme, in the step (8), the mixing time of mixer is 5 min ~ 10 min.
The present invention compared with prior art, beneficial effect is:
(1) a kind of coarse food grain millet cake powder provided by the invention is compared with flour and rice such as polished rice, fine flours, has abundant trophic structure.This coarse food grain millet cake powder contains nutriments such as rich in protein, fat and dietary fiber, and can satisfy the demand of human body to multiple essential amino acid, essential fatty acid and a large amount of vitamins simultaneously.In addition, this coarse food grain millet cake powder also contains abundant bioactive ingredients such as isoflavones, has the function of anti-cancer.
(2) preparation method of a kind of coarse food grain millet cake powder provided by the invention; Owing to the SNSP in the coarse food grain is carried out enzymolysis through enzymolysis auxiliary material zytase; To a certain extent the degraded of the SNSP in the coarse food grain is removed; Thereby nutriments such as the protein in the coarse food grain, starch are discharged from the cell membrane that SNSP surrounds, and then improved the absorptivity of people the coarse grain nutrition material.
(3) preparation method of a kind of coarse food grain millet cake powder provided by the invention has increased the technology of lactic modified.Through the modification of lactic acid, make starch in the coarse food grain millet cake powder provided by the invention in structure with variation has all taken place in nature, thereby effectively alleviated the aging of starch in this coarse food grain millet cake powder.And lactic acid is as a kind of edible acid, and it is compared with inorganic acids such as hydrochloric acid, sulfuric acid and nitric acid, directly is used for food processing and has safer advantage.
(4) a kind of coarse food grain millet cake powder provided by the invention; Added vital wheat gluten flour, because the mucedin in the vital wheat gluten flour contains sulfydryl, in the process of making coarse food grain millet cake powder; Sulfydryl can be oxidized to disulfide group; This disulfide group can improve the cohesive action of protein in the coarse food grain millet cake powder, makes the gluten network of this coarse food grain millet cake powder more firm, thereby makes the dough of coarse food grain millet cake powder made provided by the invention have good ductility.
(5) a kind of coarse food grain millet cake powder provided by the invention, owing to added salt, thus make that the output capacity of this coarse food grain millet cake powder gluten when making dough is high.And the salt that is added can improve the quality of dough, makes dough have good viscoplasticity and ductility, thereby has good processing characteristics, is convenient to utilize this coarse food grain millet cake powder directly to be processed into various coarse food grain millet cake.
(6) a kind of coarse food grain millet cake powder provided by the invention; Has good quality; The multiple nutritional components and the trace element of needed by human body can be provided, and keep component corn, Chinese sorghum, buckwheat and nutrient components of soybean and local flavor characteristics in this coarse food grain millet cake powder.
(7) preparation method of a kind of coarse food grain millet cake powder of the present invention is simple.
The specific embodiment
Below in conjunction with embodiment the present invention is further described.
embodiment 1.
A kind of coarse food grain millet cake powder, it comprises the raw material of following weight:
Corn 100 kg, Chinese sorghum 20 kg, buckwheat 50 kg, soybean 30 kg, vital wheat gluten flour 15 kg, salt 1.2 kg;
Enzymolysis auxiliary material zytase:, add 0.7g by every kilogram of above-mentioned corn, Chinese sorghum, buckwheat and soybean gross mass;
Modification auxiliary material lactic acid: be 0.4% of enzymolysis slurries quality;
In with the auxiliary material sodium acid carbonate: its weight is for to make the pH value of modification slurries be 7.0.
The preparation method of above-mentioned coarse food grain millet cake powder is following:
(1) weighing: weighing corn 100 kg, Chinese sorghum 20 kg, buckwheat 50 kg, soybean 30 kg, vital wheat gluten flour 15 kg, salt 1.2 kg;
(2) defibrination: corn, Chinese sorghum, buckwheat and the soybean of above-mentioned weighing are carried out the removal of impurities processing respectively; And with 8 h that are soaked in water after above-mentioned corn, Chinese sorghum, buckwheat and the soybean mixing; Carry out defibrination with the material of fiberizer after then to above-mentioned immersion; And the slurry of gained behind the defibrination crossed 100 purpose standard screens, obtain slurries;
Wherein, when the corn that is soaked in water, Chinese sorghum, buckwheat and soybean, the gross mass of corn, Chinese sorghum, buckwheat and soybean and the mass ratio of water are 1:3;
(3) enzymolysis: by the gross mass of corn, Chinese sorghum, buckwheat and soybean before every kilogram of immersion; Adding enzyme activity toward above-mentioned slurries is enzymolysis auxiliary material zytase 0.7 g of 76000 IU/g; Be that 35 ℃, pH value are enzymolysis 2 h under 6.0 conditions in temperature then, obtain the enzymolysis slurries;
(4) modification: add 0.4% modification auxiliary material lactic acid of enzymolysis slurries quality in the above-mentioned enzymolysis slurries, modification 5 h under the normal temperature obtain the modification slurries then;
(5) neutralization: in adding in the above-mentioned modification slurries and the auxiliary material sodium acid carbonate, be 7.0, in obtaining and slurries until the pH of above-mentioned modification slurries value;
(6) centrifugal: as, to obtain solids to carrying out centrifugal dehydration 10 min with slurries in above-mentioned;
Wherein, rotating speed is 4000 r/min during centrifugal dehydration;
(7) drying: adopt the pneumatic conveying drying method, the solids of gained in the step (6) is dried to moisture is lower than 13%, obtain dried material;
(8) puddle: load weighted vital wheat gluten flour and salt in the dried material of step (7) gained and the step (1) are placed stirrer for mixing, and mixing time is 8 min, forms uniform mixture, promptly obtains said coarse food grain millet cake powder.
embodiment 2.
A kind of coarse food grain millet cake powder, it comprises the raw material of following weight:
Corn 80 kg, Chinese sorghum 25kg, buckwheat 45kg, soybean 30 kg, vital wheat gluten flour 10kg, salt 0.9 kg;
Enzymolysis auxiliary material zytase:, add 0.65g by every kilogram of above-mentioned corn, Chinese sorghum, buckwheat and soybean gross mass;
Modification auxiliary material lactic acid: be 0.3% of enzymolysis slurries quality;
In with the auxiliary material sodium acid carbonate: its weight is for to make the pH value of modification slurries be 7.0.
The preparation method of above-mentioned coarse food grain millet cake powder is following:
(1) weighing: weighing corn 80 kg, Chinese sorghum 25kg, buckwheat 45kg, soybean 30 kg, vital wheat gluten flour 10kg, salt 0.9 kg;
(2) defibrination: corn, Chinese sorghum, buckwheat and the soybean of above-mentioned weighing are carried out the removal of impurities processing respectively; And with 5 h that are soaked in water after above-mentioned corn, Chinese sorghum, buckwheat and the soybean mixing; Carry out defibrination with the material of fiberizer after then to above-mentioned immersion; And the slurry of gained behind the defibrination crossed 100 purpose standard screens, obtain slurries;
Wherein, when the corn that is soaked in water, Chinese sorghum, buckwheat and soybean, the gross mass of corn, Chinese sorghum, buckwheat and soybean and the mass ratio of water are 1:5;
(3) enzymolysis: by the gross mass of corn, Chinese sorghum, buckwheat and soybean before every kilogram of immersion; Adding enzyme activity toward above-mentioned slurries is enzymolysis auxiliary material zytase 0.65 g of 76000 IU/g; Be that 30 ℃, pH value are enzymolysis 3 h under 5.5 conditions in temperature then, obtain the enzymolysis slurries;
(4) modification: add 0.3% modification auxiliary material lactic acid of enzymolysis slurries quality in the above-mentioned enzymolysis slurries, modification 4 h under the normal temperature obtain the modification slurries then;
(5) neutralization: in adding in the above-mentioned modification slurries and the auxiliary material sodium acid carbonate, be 7.0, in obtaining and slurries until the pH of above-mentioned modification slurries value;
(6) centrifugal: as, to obtain solids to carrying out centrifugal dehydration 10 min with slurries in above-mentioned;
Wherein, rotating speed is 3000 r/min during centrifugal dehydration;
(7) drying: adopt the pneumatic conveying drying method, the solids of gained in the step (6) is dried to moisture is lower than 13%, obtain dried material;
(8) puddle: load weighted vital wheat gluten flour and salt in the dried material of step (7) gained and the step (1) are placed stirrer for mixing, and mixing time is 5 min, forms uniform mixture, promptly obtains said coarse food grain millet cake powder.
embodiment 3.
A kind of coarse food grain millet cake powder, it comprises the raw material of following weight:
Corn 120kg, Chinese sorghum 20kg, buckwheat 40kg, soybean 35 kg, vital wheat gluten flour 13kg, salt 1.1 kg;
Enzymolysis auxiliary material zytase:, add 0.7g by every kilogram of above-mentioned corn, Chinese sorghum, buckwheat and soybean gross mass;
Modification auxiliary material lactic acid: be 0.45% of enzymolysis slurries quality;
In with the auxiliary material sodium acid carbonate: its weight is for to make the pH value of modification slurries be 7.0.
The preparation method of above-mentioned coarse food grain millet cake powder is following:
(1) weighing: weighing corn 120kg, Chinese sorghum 20kg, buckwheat 40kg, soybean 35 kg, vital wheat gluten flour 13kg, salt 1.1 kg;
(2) defibrination: corn, Chinese sorghum, buckwheat and the soybean of above-mentioned weighing are carried out the removal of impurities processing respectively; And with 7 h that are soaked in water after above-mentioned corn, Chinese sorghum, buckwheat and the soybean mixing; Carry out defibrination with the material of fiberizer after then to above-mentioned immersion; And the slurry of gained behind the defibrination crossed 120 purpose standard screens, obtain slurries;
Wherein, when the corn that is soaked in water, Chinese sorghum, buckwheat and soybean, the gross mass of corn, Chinese sorghum, buckwheat and soybean and the mass ratio of water are 1:4;
(3) enzymolysis: by the gross mass of corn, Chinese sorghum, buckwheat and soybean before every kilogram of immersion; Adding enzyme activity toward above-mentioned slurries is enzymolysis auxiliary material zytase 0.7 g of 76000 IU/g; Be that 35 ℃, pH value are enzymolysis 1.5h under 6.5 conditions in temperature then, obtain the enzymolysis slurries;
(4) modification: add 0.45% modification auxiliary material lactic acid of enzymolysis slurries quality in the above-mentioned enzymolysis slurries, modification 5 h under the normal temperature obtain the modification slurries then;
(5) neutralization: in adding in the above-mentioned modification slurries and the auxiliary material sodium acid carbonate, be 7.0, in obtaining and slurries until the pH of above-mentioned modification slurries value;
(6) centrifugal: as, to obtain solids to carrying out centrifugal dehydration 20 min with slurries in above-mentioned;
Wherein, rotating speed is 3500 r/min during centrifugal dehydration;
(7) drying: adopt the pneumatic conveying drying method, the solids of gained in the step (6) is dried to moisture is lower than 13%, obtain dried material;
(8) puddle: load weighted vital wheat gluten flour and salt in the dried material of step (7) gained and the step (1) are placed stirrer for mixing, and mixing time is 8 min, forms uniform mixture, promptly obtains said coarse food grain millet cake powder.
embodiment 4.
A kind of coarse food grain millet cake powder, it comprises the raw material of following weight:
Corn 100kg, Chinese sorghum 30kg, buckwheat 55kg, soybean 25 kg, vital wheat gluten flour 17kg, salt 1.3 kg;
Enzymolysis auxiliary material zytase:, add 0.8g by every kilogram of above-mentioned corn, Chinese sorghum, buckwheat and soybean gross mass;
Modification auxiliary material lactic acid: be 0.5% of enzymolysis slurries quality;
In with the auxiliary material sodium acid carbonate: its weight is for to make the pH value of modification slurries be 7.0.
The preparation method of above-mentioned coarse food grain millet cake powder is following:
(1) weighing: weighing corn 100kg, Chinese sorghum 30kg, buckwheat 55kg, soybean 25 kg, vital wheat gluten flour 17kg, salt 1.3 kg;
(2) defibrination: corn, Chinese sorghum, buckwheat and the soybean of above-mentioned weighing are carried out the removal of impurities processing respectively; And with 8 h that are soaked in water after above-mentioned corn, Chinese sorghum, buckwheat and the soybean mixing; Carry out defibrination with the material of fiberizer after then to above-mentioned immersion; And the slurry of gained behind the defibrination crossed 120 purpose standard screens, obtain slurries;
Wherein, when the corn that is soaked in water, Chinese sorghum, buckwheat and soybean, the gross mass of corn, Chinese sorghum, buckwheat and soybean and the mass ratio of water are 1:4;
(3) enzymolysis: by the gross mass of corn, Chinese sorghum, buckwheat and soybean before every kilogram of immersion; Adding enzyme activity toward above-mentioned slurries is enzymolysis auxiliary material zytase 0.8 g of 76000 IU/g; Be that 30 ℃, pH value are enzymolysis 2h under 5.8 conditions in temperature then, obtain the enzymolysis slurries;
(4) modification: add 0.5% modification auxiliary material lactic acid of enzymolysis slurries quality in the above-mentioned enzymolysis slurries, modification 6 h under the normal temperature obtain the modification slurries then;
(5) neutralization: in adding in the above-mentioned modification slurries and the auxiliary material sodium acid carbonate, be 7.0, in obtaining and slurries until the pH of above-mentioned modification slurries value;
(6) centrifugal: as, to obtain solids to carrying out centrifugal dehydration 15 min with slurries in above-mentioned;
Wherein, rotating speed is 4500 r/min during centrifugal dehydration;
(7) drying: adopt the pneumatic conveying drying method, the solids of gained in the step (6) is dried to moisture is lower than 13%, obtain dried material;
(8) puddle: load weighted vital wheat gluten flour and salt in the dried material of step (7) gained and the step (1) are placed stirrer for mixing, and mixing time is 7 min, forms uniform mixture, promptly obtains said coarse food grain millet cake powder.
embodiment 5.
A kind of coarse food grain millet cake powder, it comprises the raw material of following weight:
Corn 90kg, Chinese sorghum 10kg, buckwheat 60kg, soybean 20 kg, vital wheat gluten flour 20kg, salt 1.6 kg;
Enzymolysis auxiliary material zytase:, add 0.6g by every kilogram of above-mentioned corn, Chinese sorghum, buckwheat and soybean gross mass;
Modification auxiliary material lactic acid: be 0.3% of enzymolysis slurries quality;
In with the auxiliary material sodium acid carbonate: its weight is for to make the pH value of modification slurries be 7.0.
The preparation method of above-mentioned coarse food grain millet cake powder is following:
(1) weighing: weighing corn 90kg, Chinese sorghum 10kg, buckwheat 60kg, soybean 20 kg, vital wheat gluten flour 20kg, salt 1.6 kg;
(2) defibrination: corn, Chinese sorghum, buckwheat and the soybean of above-mentioned weighing are carried out the removal of impurities processing respectively; And with 4 h that are soaked in water after above-mentioned corn, Chinese sorghum, buckwheat and the soybean mixing; Carry out defibrination with the material of fiberizer after then to above-mentioned immersion; And the slurry of gained behind the defibrination crossed 110 purpose standard screens, obtain slurries;
Wherein, when the corn that is soaked in water, Chinese sorghum, buckwheat and soybean, the gross mass of corn, Chinese sorghum, buckwheat and soybean and the mass ratio of water are 1:4;
(3) enzymolysis: by the gross mass of corn, Chinese sorghum, buckwheat and soybean before every kilogram of immersion; Adding enzyme activity toward above-mentioned slurries is enzymolysis auxiliary material zytase 0.6 g of 76000 IU/g; Be that 30 ℃, pH value are enzymolysis 1h under 5.5 conditions in temperature then, obtain the enzymolysis slurries;
(4) modification: add 0.3% modification auxiliary material lactic acid of enzymolysis slurries quality in the above-mentioned enzymolysis slurries, modification 6h under the normal temperature obtains the modification slurries then;
(5) neutralization: in adding in the above-mentioned modification slurries and the auxiliary material sodium acid carbonate, be 7.0, in obtaining and slurries until the pH of above-mentioned modification slurries value;
(6) centrifugal: as, to obtain solids to carrying out centrifugal dehydration 15 min with slurries in above-mentioned;
Wherein, rotating speed is 3000 r/min during centrifugal dehydration;
(7) drying: adopt the pneumatic conveying drying method, the solids of gained in the step (6) is dried to moisture is lower than 13%, obtain dried material;
(8) puddle: load weighted vital wheat gluten flour and salt in the dried material of step (7) gained and the step (1) are placed stirrer for mixing, and mixing time is 5 min, forms uniform mixture, promptly obtains said coarse food grain millet cake powder.
embodiment 6.
A kind of coarse food grain millet cake powder, it comprises the raw material of following weight:
Corn 110kg, Chinese sorghum 15kg, buckwheat 48kg, soybean 40 kg, vital wheat gluten flour 18kg, salt 0.6 kg;
Enzymolysis auxiliary material zytase:, add 0.75g by every kilogram of above-mentioned corn, Chinese sorghum, buckwheat and soybean gross mass;
Modification auxiliary material lactic acid: be 0.4% of enzymolysis slurries quality;
In with the auxiliary material sodium acid carbonate: its weight is for to make the pH value of modification slurries be 7.0.
The preparation method of above-mentioned coarse food grain millet cake powder is following:
(1) weighing: weighing corn 110kg, Chinese sorghum 15kg, buckwheat 48kg, soybean 40 kg, vital wheat gluten flour 18kg, salt 0.6 kg;
(2) defibrination: corn, Chinese sorghum, buckwheat and the soybean of above-mentioned weighing are carried out the removal of impurities processing respectively; And with 10 h that are soaked in water after above-mentioned corn, Chinese sorghum, buckwheat and the soybean mixing; Carry out defibrination with the material of fiberizer after then to above-mentioned immersion; And the slurry of gained behind the defibrination crossed 100 purpose standard screens, obtain slurries;
Wherein, when the corn that is soaked in water, Chinese sorghum, buckwheat and soybean, the gross mass of corn, Chinese sorghum, buckwheat and soybean and the mass ratio of water are 1:5;
(3) enzymolysis: by the gross mass of corn, Chinese sorghum, buckwheat and soybean before every kilogram of immersion; Adding enzyme activity toward above-mentioned slurries is enzymolysis auxiliary material zytase 0.75 g of 76000 IU/g; Be that 40 ℃, pH value are enzymolysis 2.5h under 6.2 conditions in temperature then, obtain the enzymolysis slurries;
(4) modification: add 0.4% modification auxiliary material lactic acid of enzymolysis slurries quality in the above-mentioned enzymolysis slurries, modification 4h under the normal temperature obtains the modification slurries then;
(5) neutralization: in adding in the above-mentioned modification slurries and the auxiliary material sodium acid carbonate, be 7.0, in obtaining and slurries until the pH of above-mentioned modification slurries value;
(6) centrifugal: as, to obtain solids to carrying out centrifugal dehydration 12 min with slurries in above-mentioned;
Wherein, rotating speed is 5000 r/min during centrifugal dehydration;
(7) drying: adopt the pneumatic conveying drying method, the solids of gained in the step (6) is dried to moisture is lower than 13%, obtain dried material;
(8) puddle: load weighted vital wheat gluten flour and salt in the dried material of step (7) gained and the step (1) are placed stirrer for mixing, and mixing time is 10 min, forms uniform mixture, promptly obtains said coarse food grain millet cake powder.
embodiment 7.
A kind of coarse food grain millet cake powder, it comprises the raw material of following weight:
Corn 95kg, Chinese sorghum 18kg, buckwheat 57kg, soybean 32 kg, vital wheat gluten flour 12kg, salt 1.4 kg;
Enzymolysis auxiliary material zytase:, add 0.68g by every kilogram of above-mentioned corn, Chinese sorghum, buckwheat and soybean gross mass;
Modification auxiliary material lactic acid: be 0.35% of enzymolysis slurries quality;
In with the auxiliary material sodium acid carbonate: its weight is for to make the pH value of modification slurries be 7.0.
The preparation method of above-mentioned coarse food grain millet cake powder is following:
(1) weighing: weighing corn 95kg, Chinese sorghum 18kg, buckwheat 57kg, soybean 32 kg, vital wheat gluten flour 12kg, salt 1.4 kg;
(2) defibrination: corn, Chinese sorghum, buckwheat and the soybean of above-mentioned weighing are carried out the removal of impurities processing respectively; And with 6 h that are soaked in water after above-mentioned corn, Chinese sorghum, buckwheat and the soybean mixing; Carry out defibrination with the material of fiberizer after then to above-mentioned immersion; And the slurry of gained behind the defibrination crossed 120 purpose standard screens, obtain slurries;
Wherein, when the corn that is soaked in water, Chinese sorghum, buckwheat and soybean, the gross mass of corn, Chinese sorghum, buckwheat and soybean and the mass ratio of water are 1:3;
(3) enzymolysis: by the gross mass of corn, Chinese sorghum, buckwheat and soybean before every kilogram of immersion; Adding enzyme activity toward above-mentioned slurries is enzymolysis auxiliary material zytase 0.68 g of 76000 IU/g; Be that 38 ℃, pH value are enzymolysis 2h under 6.5 conditions in temperature then, obtain the enzymolysis slurries;
(4) modification: add 0.35% modification auxiliary material lactic acid of enzymolysis slurries quality in the above-mentioned enzymolysis slurries, modification 5.5h under the normal temperature obtains the modification slurries then;
(5) neutralization: in adding in the above-mentioned modification slurries and the auxiliary material sodium acid carbonate, be 7.0, in obtaining and slurries until the pH of above-mentioned modification slurries value;
(6) centrifugal: as, to obtain solids to carrying out centrifugal dehydration 18 min with slurries in above-mentioned;
Wherein, rotating speed is 3300 r/min during centrifugal dehydration;
(7) drying: adopt the pneumatic conveying drying method, the solids of gained in the step (6) is dried to moisture is lower than 13%, obtain dried material;
(8) puddle: load weighted vital wheat gluten flour and salt in the dried material of step (7) gained and the step (1) are placed stirrer for mixing, and mixing time is 6 min, forms uniform mixture, promptly obtains said coarse food grain millet cake powder.
Should be noted that at last; Above embodiment is only in order to explain technical scheme of the present invention; But not to the restriction of protection domain of the present invention, although with reference to preferred embodiment the present invention has been done explanation at length, those of ordinary skill in the art is to be understood that; Can make amendment or be equal to replacement technical scheme of the present invention, and not break away from the essence and the scope of technical scheme of the present invention.
Claims (9)
1. coarse food grain millet cake powder, it is characterized in that: it comprises the component of following weight portion:
80 parts ~ 120 parts of corns
10 parts ~ 30 parts of Chinese sorghums
40 parts ~ 60 parts in buckwheat
20 parts ~ 40 parts of soybean
10 parts ~ 20 parts of vital wheat gluten flours
0.8 part ~ 1.6 parts of salt;
Wherein, except that above-mentioned component, also comprise auxiliary material;
Said auxiliary material be enzymolysis auxiliary material zytase, modification auxiliary material lactic acid, in and the auxiliary material sodium acid carbonate.
2. a kind of coarse food grain millet cake powder according to claim 1, it is characterized in that: it comprises the component of following weight portion:
90 parts ~ 110 parts of corns
15 parts ~ 25 parts of Chinese sorghums
45 parts ~ 55 parts in buckwheat
25 parts ~ 35 parts of soybean
12 parts ~ 18 parts of vital wheat gluten flours
1.0 parts ~ 1.4 parts of salt;
Wherein, except that above-mentioned component, also comprise auxiliary material;
Said auxiliary material be enzymolysis auxiliary material zytase, modification auxiliary material lactic acid, in and the auxiliary material sodium acid carbonate.
3. a kind of coarse food grain millet cake powder according to claim 1, it is characterized in that: it comprises the component of following weight portion:
100 parts of corns
20 parts of Chinese sorghums
50 parts in buckwheat
30 parts of soybean
15 parts of vital wheat gluten flours
1.2 parts of salt;
Wherein, except that above-mentioned component, also comprise auxiliary material;
Said auxiliary material be enzymolysis auxiliary material zytase, modification auxiliary material lactic acid, in and the auxiliary material sodium acid carbonate.
4. the preparation method of any described a kind of coarse food grain millet cake powder of claim 1 to 3, it is characterized in that: it may further comprise the steps:
(1) weighing: according to the composition of raw materials amount of said coarse food grain millet cake powder, each component of weighing;
(2) defibrination: corn, Chinese sorghum, buckwheat and soybean are carried out removal of impurities respectively handle; And with 4 h ~ 10 h that are soaked in water after above-mentioned corn, Chinese sorghum, buckwheat and the soybean mixing; Carry out defibrination with the material of fiberizer after then to above-mentioned immersion; And the slurry of gained behind the defibrination crossed 100 orders ~ 120 purpose standard screens, obtain slurries;
(3) enzymolysis: by the gross mass of corn, Chinese sorghum, buckwheat and soybean before every kilogram of immersion; Add enzymolysis auxiliary material zytase 0.6 g ~ 0.8 g toward above-mentioned slurries; Be that 30 ℃ ~ 40 ℃, pH value are enzymolysis 1 h ~ 3 h under 5.5 ~ 6.5 conditions in temperature then, obtain the enzymolysis slurries;
(4) modification: add 0.3% ~ 0.5% modification auxiliary material lactic acid of enzymolysis slurries quality in the above-mentioned enzymolysis slurries, modification 4 h ~ 6 h under the normal temperature obtain the modification slurries then;
(5) neutralization: in adding in the above-mentioned modification slurries and the auxiliary material sodium acid carbonate, be 7.0, in obtaining and slurries until the pH of above-mentioned modification slurries value;
(6) centrifugal: as, to obtain solids to carrying out centrifugal dehydration 10 min ~ 20 min with slurries in above-mentioned;
(7) drying: the solids of gained in the step (6) is dried to moisture is lower than 13%, obtain dried material;
(8) puddle: load weighted vital wheat gluten flour and salt in the dried material of step (7) gained and the step (1) are placed stirrer for mixing, form uniform mixture, promptly obtain said coarse food grain millet cake powder.
5. the preparation method of a kind of coarse food grain millet cake powder according to claim 4 is characterized in that: in the step (2), when the corn that is soaked in water, Chinese sorghum, buckwheat and soybean, the gross mass of corn, Chinese sorghum, buckwheat and soybean and the mass ratio of water are 1:3 ~ 1:5.
6. the preparation method of a kind of coarse food grain millet cake powder according to claim 4 is characterized in that: in the step (3), the enzyme activity of enzymolysis auxiliary material zytase is 76000 IU/g.
7. the preparation method of a kind of coarse food grain millet cake powder according to claim 4 is characterized in that: in the step (6), be 3000 r/min ~ 5000 r/min to the rotating speed that carries out centrifugal dehydration with slurries in said.
8. the preparation method of a kind of coarse food grain millet cake powder according to claim 4 is characterized in that: in the step (7), be to adopt the pneumatic conveying drying method to the solids drying.
9. the preparation method of a kind of coarse food grain millet cake powder according to claim 4 is characterized in that: in the step (8), the mixing time of mixer is 5 min ~ 10 min.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101574101A (en) * | 2009-06-04 | 2009-11-11 | 徐新月 | Natural holophytic-nutrition compressed biscuit and preparation method thereof |
| CN101637194A (en) * | 2008-07-31 | 2010-02-03 | 郑州天地人面粉实业有限公司 | Bread flour modifying agent, bread flour, and bread premixed flour and preparation method thereof |
| CN101889688A (en) * | 2010-07-14 | 2010-11-24 | 陕西杨凌麦力祺食品科技有限公司 | Natural grain-coarse cereal composite nutritional flour and production method thereof |
| CN101983577A (en) * | 2010-10-27 | 2011-03-09 | 蔡顺荣 | Coarse grain sachima |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101637194A (en) * | 2008-07-31 | 2010-02-03 | 郑州天地人面粉实业有限公司 | Bread flour modifying agent, bread flour, and bread premixed flour and preparation method thereof |
| CN101574101A (en) * | 2009-06-04 | 2009-11-11 | 徐新月 | Natural holophytic-nutrition compressed biscuit and preparation method thereof |
| CN101889688A (en) * | 2010-07-14 | 2010-11-24 | 陕西杨凌麦力祺食品科技有限公司 | Natural grain-coarse cereal composite nutritional flour and production method thereof |
| CN101983577A (en) * | 2010-10-27 | 2011-03-09 | 蔡顺荣 | Coarse grain sachima |
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| Title |
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| 吴孟: "《面包生产技术》", 31 May 1986, article "淀粉老化" * |
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