CN102940204A - Multi-cereal staple food flour and production method thereof - Google Patents
Multi-cereal staple food flour and production method thereof Download PDFInfo
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Abstract
The invention discloses multi-cereal staple food flour and a production method thereof and belongs to the field of food. The multi-cereal staple food flour comprises, by weight, 50-80 parts of wheat flour, 5-20 parts of soybean flour, 5-10 parts of extrusion waxy corn flour, 5-10 parts of millet flour, 5-20 parts of green gram flour and 1-10 parts of vital gluten. The wheat flour and the multi-cereal flour are used as raw materials to form a basic formula. Coarse cereal flour with different functions can also be added to form a special formula. Trace elements, vitamin, dietary fiber content and amino acid scores of the multi-cereal staple food flour are higher than those of common wheat flour, glycemic index of the multi-cereal staple food flour is lower than that of common wheat flour, and the multi-cereal staple food flour has good nutrition and health care value.
Description
Technical field
The present invention relates to a kind of many cereal staple food powder and production method thereof, belong to field of food.
Background technology
Staple food refers to supply the resident consumption of eating three meals a day, and satisfies the Main Foods that demand is taken in human body basic energy and nutrition.Along with the raising of human knowledge's level, present staple food has been not limited only to supply with energy, satisfies and has enough to eat and wear.People have higher requirement for staple food, wish staple food not only at nutrition supply, and at aspects such as health efficacy, taste hobbies good performance are arranged.China resident particularly existing staple food powder of northern resident is mainly wheat flour, utilizes the staple food of wheat flour processing and fabricating can bring the consumer the preferably required heat of mouthfeel, human physiological activity and certain nutrition, becomes the requisite food of daily life.
But wheat flour exists obvious auxotrophy at present: be of low nutritive value, glycemic index is high.Have larger difference between the nutrient content of wheat flour and the human nutrition requirement, trace element in the wheat flour, vitamin content is low, and protein is tired low, and AAS only has 44, has seriously restricted the guaranteeing role of wheat flour for human nutrition.The glycemic index of the common wheat powder products such as what is more important steamed bun, bread and noodles is all at (high GI food) more than 80 so that a lot of people especially the special population such as hyperglycaemia is meticulous when edible wheat goods.
In addition, along with the raising of living standards of the people with because the physique difference of different crowd, people tend to functional, customization gradually to the demand of staple food, for the also day by day variation of demand of taste.Traditional pure wheat goods are by adding sugar, fillings, adopt fried, baking etc. to satisfy to a certain extent the demand of people for multiple tastes, but have directly damaged consumer's health; And for physique and the different crowd of consumption hobby, traditional wheat flour can't provide the product of differentiation.
For the not high problem of wheat flour nutritive value, the opinion that has both at home and abroad solves with fortification, China has also formulated GB/T21122 " fortification wheat flour " national standard, trace element and vitamin content in the wheat flour are strengthened, substantially satisfy the human body needs, but for protein tire, dietary fiber content do not improve, and do not reduce glycemic index, a kind of comprehensive nutrition, the staple food powder that glycemic index is lower remain the public's expectation.
Functional, the variation of the staple food take wheat flour as primary raw material then are in space state substantially, staple food powder for unusual crowds of physique such as hyperglycaemia, highs fat of blood also lacks very much, for cater to population of adolescent and specific crowd different taste the hobby natural sex staple food powder also most deficient, therefore, develop the staple food powder with specific functional features, multiple tastes and will have vast potential for future development.
There is abundant coarse cereals resource in China, and the nutrition of coarse cereals consists of rich and varied, and China people have the custom of edible coarse cereals for a long time, has accumulated a large amount of food grains other than rice and wheats and has made experience.Take full advantage of abundant coarse cereals resource, realize thickness collocation, the collocation of paddy beans, on the basis that keeps the good eating mouth feel of traditional staple food powder and strong smell flavour, the important channel that the exploitation component is natural, comprehensive nutrition, functional many cereal staple food powder strong, multiple tastes are development China residents ' health staple foods.
Summary of the invention
One of purpose of the present invention is to provide a kind of staple food powder take wheat flour and various types of grain powder as raw material, another purpose be to provide a kind of technique simple, drop into low many cereal staple food powder producing method.
Technical scheme of the present invention is as follows: a kind of many cereal staple food powder comprises the component of following weight parts: 50 ~ 80 parts of wheat flours, 5 ~ 20 parts of soy meals, 5 ~ 10 parts of expanded glutinous corn powders, 5 ~ 10 parts of millet powder, 5 ~ 20 parts of mung bean flours, 1 ~ 10 part of Gluten.
Many cereal of the present invention staple food powder can further include a kind of in 5 ~ 10 parts of red date powders or 10 ~ 20 parts of expanded buckwheats, oatmeal and the black rice flours.
Described Gluten adds the umber difference according to staple food powder purposes, and adding umber when making cake is 1 ~ 3 part, and adding umber when making steamed bun, noodles is 5 ~ 8 parts, and adding umber during making bread is 6 ~ 10 parts.
Described wheat flour refers to the tailored flour definite according to staple food powder purposes, adopts medium strength flour when making steamed bun and noodles; Adopt strong strength flour when making bread; Adopt weak strength flour when making cake.
Many cereal of the present invention staple food powder uses wheat flour and various types of grain powder as raw material, forms basic components; Also can add the coarse cereal powder of difference in functionality, form special formulation.
The production method of many cereal of the present invention staple food powder comprises the steps:
A. respectively the dried seed of waxy corn, buckwheat are cleaned rear peeling powder process, separate skin powder and heart powder;
B. gained heart powder among the step a is carried out extrusion;
C. the heart powder behind the extrusion among the step b is crushed to 80 ~ 100 orders;
D. get soybean and mung bean, clean rear peeling powder process, be crushed to 80 ~ 100 orders;
E. respectively with powder process after the red date cleaning of oat, black rice, millet and removal jujube nuclear, be crushed to 80 ~ 100 orders;
F. take by weighing the expanded heart powder of step c waxy corn, steps d soy meal and mung bean flour, step e millet powder, Gluten and wheat flour (traditional milling method production) according to above-mentioned weight portion, mix, make the basic components product;
G. according to above-mentioned weight portion, in step f gained basic components product, add a kind of in the step expanded buckwheat of c gained or step f gained oatmeal, black rice flour and the red date powder, mix, make the special formulation product.
Above-mentioned wheat flour tradition milling method refers to adopt the production method of flour unit.
The extrusion condition is among the above-mentioned steps b: 120 ℃ ~ 130 ℃ of heart powder moistures 16 ~ 18%, screw speed 150 ~ 180r/min, swelling temperature.
The nutrient composition content of each raw material of the present invention and finished product and glycemic index are shown in following table 1, table 2:
Table 1 more than cereal staple food powder raw material nutrient composition content and glycemic index table
Table 2 more than cereal staple food powder finished product nutrient composition content and glycemic index table
By table 1, as seen from Table 2, the AAS of soybean, mung bean, millet, waxy corn, trace element, vitamin, dietary fiber content etc. all are higher than wheat, the AAS of many cereal staple food powder, trace element, vitamin, dietary fiber content are apparently higher than wheat flour, and glycemic index is lower than wheat flour.
Staple food powder of the present invention takes full advantage of the protein complementary action of cereal and beans, and soybean and mung bean contain abundant lysine and the comparatively sufficient essential amino acids such as isoleucine; Millet contains abundant tryptophan; Waxy corn and millet contain abundant sulfur-containing amino acid.Thereby the AAS contrast wheat flour of many cereal staple food powder is greatly improved.
Staple food powder of the present invention takes full advantage of vitamin, trace element, dietary fiber content and the lower glycemic index of multiple coarse cereals class abundant raw material simultaneously, remedied in the wheat flour vitamin particularly excessively low, the micronutrient levels of B family vitamin content cross defective low and that glycemic index is too high, formed comparatively reasonably collocation mode.
It is the characteristic that change glutinous corn powder and buckwheat are difficult to gelatinization that the present invention adopts expanded glutinous corn powder and expanded buckwheat, reduce gelatinization point, delay simultaneously age of starch, reduce gluten protein and starch reciprocation, limiting moisture moves, thereby can play anti-aging effect.
Special formulation of the present invention has further been strengthened nutritive value and the health efficacy of many cereal staple food powder, has enriched simultaneously Flour product color and luster and product special flavour that many cereal staple food powder is made, wherein:
The buckwheat formulation product is suitable for all groups, and especially for hyperglycemia population, the expanded buckwheat of interpolation has improved dietary fiber and amylose content, can suppress the rising speed of postprandial blood sugar; The isoflavones that contains in the buckwheat simultaneously, unrighted acid are for having important function for reduction cholesterol level, raising antioxidant ability of organism.
The oat formulation product is suitable for all groups, and especially for people with hyperlipidemia, the oatmeal of interpolation contains abundant B family vitamin, trace element and dietary fiber, has higher nutritive value; The beta glucan that contains in the oat can obviously reduce cholesterol, the triglycerides in cardiovascular and the liver.
The black rice formulation product is suitable for all groups, especially for need help crowd, and niacin rich content in the black rice; Black rice has the free radical of removing, improves the different physiological roles such as hypoferric anemia, anti allergic reaction and immunological regulation simultaneously; Black rice can also give product specific color and luster, strengthens consumer's appetite.
The red date formulation product is suitable for all groups, and especially for need help crowd, the content of dietary fiber and iron is extremely abundant in the red date; Simultaneously red date can improve body immunity, reduces serum cholesterol, and the people of body void is had good tonic effect; Red date can also be given the fine color and luster of product and slightly sweetish mouthfeel, the easier women of being subject to and teen-agely like.
Staple food powder of the present invention is not only better than common wheat powder aspect nutritive value and health efficacy, also has good processing characteristics, and many cereal staple food powder and common wheat powder processing characteristics are compared as follows shown in the table 3.
Table 3 more than cereal staple food powder and common wheat powder processing characteristics are relatively
By as seen from Table 3, many cereal of the present invention staple food powder has the processing quality close with the common wheat powder, different many cereal of tailored version staple food powder all showed with the close processing quality of kind wheat flour, a little more than the set quota of China to special wheat flour of the same type, showed good processing quality.
Beneficial effect of the present invention is:
(1) trace element and vitamin content in many cereal of the present invention staple food powder near GB/T21122 " fortification wheat flour " national standard, are higher than the common wheat powder; AAS reaches 55-69, far above 44 of common wheat powder; Dietary fiber content reaches 1.9%-3.1%, 0.6% of far super common wheat powder; Glycemic index is reduced to 63-73, belongs to middle GI food, and far below the common wheat powder, the present invention has greatly improved the nutritive value of staple food powder.
(2) many cereal staple food powder combines the particularly healthy nutritive value of coarse cereals class raw material of plurality of raw materials, and especially the special formulation product has obvious benefiting action for special physique crowds such as hyperglycaemia, highs fat of blood.
(3) many cereal of the present invention staple food powder, but traditional Flour product such as processing and fabricating steamed bun, noodles, bread had both had traditional Flour product local flavor, and good coarse cereals flavour is arranged again simultaneously.Add the special formulation product of red date, black rice etc., had the color and luster more more tempting than common wheat powder, smell and mouthfeel.
(4) many cereal of the present invention staple food powder has good processing quality, and its processing characteristics is close with the common wheat powder, a little more than the set quota of China to special wheat flour of the same type.
(5) staple food powder of the present invention adopts the pure natural raw material, does not contain synthetic additive, and security is good, and suitable all groups are edible.
(6) production technology of many cereal of the present invention staple food powder is simple, and production drops into low, is fit to large-scale production.
(7) many cereal staple food powder producing method of the present invention provides the coarse cereals that take full advantage of China's abundant resource, develop the production model of healthy staple food, can be based on this, carry out multiple paddy paddy collocation, the collocation of paddy beans, thickness collocation production, formulate special diet and individual character meals for specific crowd, realize China's staple food by simply having adequate food and clothing to diversity, functional transformation.
The specific embodiment
Embodiment 1
The production method of many cereal of the present invention staple food powder comprises the steps:
A. respectively the dried seed of waxy corn is cleaned rear peeling powder process, separate skin powder and heart powder;
B. gained heart powder among the step b is carried out extrusion;
C. the heart powder behind the extrusion among the step c is crushed to 80 ~ 100 orders;
D. get soybean and mung bean, clean rear peeling powder process, be crushed to 80 ~ 100 orders;
E. powder process after millet being cleaned is crushed to 80 ~ 100 orders;
F. take by weighing said method and make the expanded heart powder of waxy corn 7kg, soy meal 10kg, mung bean flour 15kg, millet powder 7kg, add again the production of Gluten 6kg, wheat flour 60kg(tradition milling method), mix, namely get basic components product of the present invention.
Embodiment 2
According to embodiment 1 production method powder process, take by weighing the expanded heart powder of waxy corn 10kg, soy meal 20kg, mung bean flour 20kg, millet powder 10kg, add again the production of Gluten 10kg, wheat flour 80kg(tradition milling method), mix, namely get basic components product of the present invention.
Embodiment 3
According to embodiment 1 production method powder process, take by weighing the expanded heart powder of waxy corn 5kg, soy meal 5kg, mung bean flour 20kg, millet powder 5kg, add again the production of Gluten 1kg, wheat flour 50kg(tradition milling method), mix, namely get basic components product of the present invention.
Embodiment 4
The production method of many cereal of the present invention staple food powder comprises the steps:
A. respectively the dried seed of waxy corn, buckwheat are cleaned rear peeling powder process, separate skin powder and heart powder;
B. gained heart powder among the step a is carried out extrusion;
C. the heart powder behind the extrusion among the step b is crushed to 80 ~ 100 orders;
D. get soybean and mung bean, clean rear peeling powder process, be crushed to 80 ~ 100 orders;
E. powder process after millet being cleaned is crushed to 80 ~ 100 orders;
F. take by weighing the expanded heart powder of waxy corn 8kg, the expanded heart powder of buckwheat 15kg, soy meal 15kg, mung bean flour 20kg, millet powder 5kg that said method makes, add again the production of Gluten 6kg, wheat flour 70kg(tradition milling method), mix, namely get the special formulation product.
Embodiment 5
The production method of many cereal of the present invention staple food powder comprises the steps:
A. respectively the dried seed of waxy corn is cleaned rear peeling powder process, separate skin powder and heart powder;
B. gained heart powder among the step a is carried out extrusion;
C. the heart powder behind the extrusion among the step b is crushed to 80 ~ 100 orders;
D. get soybean and mung bean, clean rear peeling powder process, be crushed to 80 ~ 100 orders;
E. powder process after respectively oat, millet being cleaned is crushed to 80 ~ 100 orders;
F. take by weighing the expanded heart powder of waxy corn 5kg, oatmeal 20kg, soy meal 20kg, mung bean flour 10kg, millet powder 8kg that said method makes, add again the production of Gluten 10kg, wheat flour 80kg(tradition milling method), mix, namely get the special formulation product.
Embodiment 6
The production method of many cereal of the present invention staple food powder comprises the steps:
A. respectively the dried seed of waxy corn is cleaned rear peeling powder process, separate skin powder and heart powder;
B. gained heart powder among the step a is carried out extrusion;
C. the heart powder behind the extrusion among the step b is crushed to 80 ~ 100 orders;
D. get soybean and mung bean, clean rear peeling powder process, be crushed to 80 ~ 100 orders;
E. powder process after respectively black rice, millet being cleaned is crushed to 80 ~ 100 orders;
F. take by weighing the expanded heart powder of waxy corn 10kg, black rice flour 10kg, soy meal 5kg, mung bean flour 5kg, millet powder 8kg that said method makes, add again the production of Gluten 10kg, wheat flour 50kg(tradition milling method), mix, namely get the special formulation product.
Embodiment 7
The production method of many cereal of the present invention staple food powder comprises the steps:
A. respectively the dried seed of waxy corn is cleaned rear peeling powder process, separate skin powder and heart powder;
B. gained heart powder among the step a is carried out extrusion;
C. the heart powder behind the extrusion among the step b is crushed to 80 ~ 100 orders;
D. get soybean and mung bean, clean rear peeling powder process, be crushed to 80 ~ 100 orders;
E. respectively with powder process after the red date cleaning of millet and removal jujube nuclear, be crushed to 80 ~ 100 orders;
F. take by weighing the expanded heart powder of waxy corn 5kg, red date powder 10kg, soy meal 15kg, mung bean flour 5kg, millet powder 10kg that said method makes, add again the production of Gluten 5kg, wheat flour 60kg(tradition milling method), mix, namely get the special formulation product.
Claims (9)
1. the powder of cereal staple food more than a kind is characterized in that, comprises the component of following weight parts: 50 ~ 80 parts of wheat flours, 5 ~ 20 parts of soy meals, 5 ~ 10 parts of expanded glutinous corn powders, 5 ~ 10 parts of millet powder, 5 ~ 20 parts of mung bean flours, 1 ~ 10 part of Gluten.
2. many cereal staple food powder as claimed in claim 1 is characterized in that, described many cereal staple food powder also comprises 5 ~ 10 parts of red date powders.
3. many cereal staple food powder as claimed in claim 1 is characterized in that, described many cereal staple food powder also comprises 10 ~ 20 parts expanded buckwheat, oatmeal or black rice flour.
4. such as the described many cereal staple food of any one powder among the claim 1-3, it is characterized in that, adopt medium strength flour when described wheat flour is made many cereal steamed bun and noodles; Adopt strong strength flour when making many cereal bread; Use weak strength flour when making many cereal cake.
5. such as the described many cereal staple food of any one powder among the claim 1-3, it is characterized in that, adding umber when described Gluten is made many cereal cake is 1 ~ 3 part, and adding umber when making many cereal steamed bun and noodles is 5 ~ 8 parts, and adding umber when making many cereal bread is 6 ~ 10 parts.
6. a method of producing many cereal staple food powder as claimed in claim 1 is characterized in that, comprises the steps:
A. the dried seed of waxy corn is cleaned rear peeling powder process, separate skin powder and heart powder;
B. gained heart powder among the step a is carried out extrusion;
C. the heart powder behind the extrusion among the step b is crushed to 80 ~ 100 orders;
D. get soybean and mung bean, clean rear peeling powder process, be crushed to 80 ~ 100 orders;
E. powder process after millet being cleaned is crushed to 80 ~ 100 orders;
F. take by weighing the expanded heart powder of step c waxy corn, steps d soy meal and mung bean flour, step e millet powder, Gluten and wheat flour according to the described weight portion of claim 1, mix, make the basic components product.
7. the production method of many cereal staple food powder as claimed in claim 6 is characterized in that, according to the described weight portion of claim 2, in the gained basic components product, adds red date powder in step f, mixes, and makes the special formulation product; The preparation method of described red date powder is: the red date that will remove jujube nuclear cleans rear powder process, is crushed to 80 ~ 100 orders.
8. the production method of many cereal staple food powder as claimed in claim 6 is characterized in that, according to the described weight portion of claim 3, in step f gained basic components product, add expanded buckwheat, oatmeal or black rice flour, mix, make the special formulation product; The preparation method of described expanded buckwheat is: buckwheat is cleaned rear peeling powder process, separate skin powder and heart powder; Gained heart powder is carried out being crushed to 80 ~ 100 orders behind the extrusion; The preparation method of described oatmeal is: powder process after oat is cleaned is crushed to 80 ~ 100 orders; The preparation method of described black rice flour is: powder process after black rice is cleaned is crushed to 80 ~ 100 orders.
9. such as the production method of the described many cereal staple food of any one powder among the claim 6-8, it is characterized in that the extrusion condition is among the described step b: 120 ℃ ~ 130 ℃ of heart powder moistures 16 ~ 18%, screw speed 150 ~ 180r/min, swelling temperature.
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| CN103330144A (en) * | 2013-07-26 | 2013-10-02 | 调兵山市奥娃食品集团有限责任公司 | Corn deep-processing snack food and making method thereof |
| CN103340224A (en) * | 2013-07-26 | 2013-10-09 | 调兵山市奥娃食品集团有限责任公司 | Corn bread prepared flour preparing technology and product of corn bread prepared flour |
| CN103584113A (en) * | 2013-10-18 | 2014-02-19 | 宿州市皖神面制品有限公司 | Processing method of hpyerglycemic health-care vital gluten |
| CN103584123A (en) * | 2013-10-18 | 2014-02-19 | 宿州市皖神面制品有限公司 | Processing method of vital gluten for invigorating stomach and improving digestion |
| CN103583948A (en) * | 2013-10-18 | 2014-02-19 | 宿州市皖神面制品有限公司 | Method for preparing health-care yam gluten powder |
| CN104137967A (en) * | 2014-06-17 | 2014-11-12 | 吉林省白城市农业科学院 | Oat premix powder |
| CN104366247A (en) * | 2014-10-30 | 2015-02-25 | 辛范范 | Steamed oat bun |
| CN105105017A (en) * | 2015-06-30 | 2015-12-02 | 桂林西麦生物技术开发有限公司 | Red date-containing high fiber cereal flake and preparation method thereof |
| CN105165955A (en) * | 2015-07-13 | 2015-12-23 | 长沙凯雪粮油食品有限公司 | Corn steamed bun preblended flour, corn steamed buns, preparation method of corn steamed bun preblended flour and preparation method of corn steamed buns |
| CN105211164A (en) * | 2015-10-24 | 2016-01-06 | 无锡商业职业技术学院 | A kind of preparation method of nutrient health bread |
| CN105558786A (en) * | 2016-02-01 | 2016-05-11 | 中国农业科学院作物科学研究所 | Method for preparing series food by means of triticale mixed flour |
| CN106234970A (en) * | 2016-08-25 | 2016-12-21 | 长沙凯雪粮油食品有限公司 | A kind of fructus zizaniae caduciflorae steamed bread premixed flour, fructus zizaniae caduciflorae steamed bread and preparation method thereof |
| CN108991326A (en) * | 2018-07-17 | 2018-12-14 | 山西农业大学 | A kind of solid cereal beverage of modified processing and compatibility |
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| CN104366247A (en) * | 2014-10-30 | 2015-02-25 | 辛范范 | Steamed oat bun |
| CN105105017A (en) * | 2015-06-30 | 2015-12-02 | 桂林西麦生物技术开发有限公司 | Red date-containing high fiber cereal flake and preparation method thereof |
| CN105165955A (en) * | 2015-07-13 | 2015-12-23 | 长沙凯雪粮油食品有限公司 | Corn steamed bun preblended flour, corn steamed buns, preparation method of corn steamed bun preblended flour and preparation method of corn steamed buns |
| CN105211164A (en) * | 2015-10-24 | 2016-01-06 | 无锡商业职业技术学院 | A kind of preparation method of nutrient health bread |
| CN105558786A (en) * | 2016-02-01 | 2016-05-11 | 中国农业科学院作物科学研究所 | Method for preparing series food by means of triticale mixed flour |
| CN106234970A (en) * | 2016-08-25 | 2016-12-21 | 长沙凯雪粮油食品有限公司 | A kind of fructus zizaniae caduciflorae steamed bread premixed flour, fructus zizaniae caduciflorae steamed bread and preparation method thereof |
| CN108991326A (en) * | 2018-07-17 | 2018-12-14 | 山西农业大学 | A kind of solid cereal beverage of modified processing and compatibility |
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Application publication date: 20130227 |