CN104206986A - Steamed total millet flour cone-shaped bread and producing method thereof - Google Patents
Steamed total millet flour cone-shaped bread and producing method thereof Download PDFInfo
- Publication number
- CN104206986A CN104206986A CN201410386992.6A CN201410386992A CN104206986A CN 104206986 A CN104206986 A CN 104206986A CN 201410386992 A CN201410386992 A CN 201410386992A CN 104206986 A CN104206986 A CN 104206986A
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- China
- Prior art keywords
- millet
- powder
- corn
- steamed bread
- fecula
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
Abstract
The invention discloses steamed total millet flour cone-shaped bread and a producing method thereof. The producing method includes following steps: (1) milling the millet, sieving the milled millet through a sieve in 80-100 meshes, adjusting the content of water to be 16%, feeding the millet into a material-feeding hopper of a dual-screw extrusion puffing machine for performing extrusion puffing, re-milling the puffed millet and sieving the re-milled puffed millet through a sieve in 80-100 meshes to obtain millet extrusion powder; and (2) mixing millet starch, water, baking powder, instant dry yeast and the millet extrusion powder obtained in the step (1) and successively performing following operations: kneading, shaping, fermentation and steaming to obtain the steamed total millet flour cone-shaped bread. The steamed total millet flour cone-shaped bread is rich in nutrition, is good in palatability, is convenient to eat and has a wide market prospect.
Description
Technical field
The invention belongs to field of food, relate to an a kind of full millet powder steamed bread of corn and production method thereof.
Background technology
A steamed bread of corn is with a long history, is once the staple food of the poverty-stricken people of northern lower floor, in China's cooking culture, occupies critical role.Because its external form is up-small and down-big middle empty, in coniform.In order to make its steam get up easily ripe, under have individual hole, again because of it be the staple food the same with steamed bun, so northern people claims this food to be a steamed bread of corn.A coarse food grain steamed bread of corn adopts the five cereals of natural green to be a kind of food that primary raw material is made, and its dietary fiber cellulose content is very high, has the characteristic that stimulating gastrointestinal is wriggled, accelerated defecate, can prevent treating constipation, enteritis, colon cancer etc.A traditional steamed bread of corn is generally made by corn flour or heterozygosis face (admix bean flour in corn flour interior, therefore claim heterozygosis), and coarse mouthfeel, granular sensation are strong.Now visible on the market not only have a corn steamed bread of corn, also has a black rice steamed bread of corn, a Chinese sorghum steamed bread of corn, an Ipomoea batatas steamed bread of corn, a mung bean steamed bread of corn, a glutinous rice steamed bread of corn etc.Change the taste that a traditional steamed bread of corn is stiff, dry and astringent, a steamed bread of corn of today has been a kind of green, delicious food, nutrition, healthy cuisines.Along with the raising of living standards of the people, the enhancing of nutrition and health care consciousness, modern pursues natural, natural life idea, the savoury snacks of the restaurant, many dining rooms that allowed an once involved and abstruse steamed bread of corn become.Because coarse food grain is to healthy very beneficial, often eats coarse food grain and can effectively prevent or delay obesity, diabetes, high fat of blood, the generation of hypertension chronic diseases and development, liking therefore extensively by present consumer.
But the present stage making of a steamed bread of corn almost leans on master worker one both hands entirely, does not have clear and definite technological parameter, is difficult to industrialization promotion.Although market there is steamed bread of corn premixed powder (as Yi Shite, road hoek) sell, because the gluten content of coarse cereals is lower, in order to improve mouthfeel, improve the acceptability of consumer, commercially available premixed powder all adds a certain proportion of wheat flour.The mixed proportion of coarse cereals and wheat flour depends on the use etc. of the gluten strength of wheat flour, manufacture craft and additive.
Summary of the invention
The object of this invention is to provide an a kind of full millet powder steamed bread of corn and production method thereof.
The method of the full millet powder steamed bread of corn of production provided by the invention, comprises the steps:
1) after being pulverized by millet, cross 80-100 mesh sieve, after regulating moisture to 16%, add in the feeding hopper of twin-screw extruder, carry out extrusion, after the material after expanded is pulverized again, cross 80-100 mesh sieve, obtain millet extruding powder;
2) by millet fecula, water, baking powder, i.e. dry yeast and step 1) carry out successively after the mixing of gained millet extruding powder with face, shaping, proof, steam, obtain a described full millet powder steamed bread of corn.
The step 1 of said method) in extrusion step, screw speed is 30r/min, and district of district to four temperature is followed successively by 60 DEG C, 90 DEG C, 120 DEG C, 175 DEG C
The puffed degree of described millet extruding powder is 3.
The mass ratio of described millet extruding powder and millet fecula is 0.1:1-1:0.1, is specially 1:3.
Described step 2) in, the particle diameter of millet fecula is 0.15-0.18mm.
The addition of water is 48% of millet extruding powder and millet fecula gross weight;
The addition of baking powder be millet extruding powder and millet fecula gross weight be 1%;
Namely the addition of dry yeast is 0.6% of millet extruding powder and millet fecula gross weight.
In addition, the full millet powder steamed bread of corn prepared according to the method described above, also belongs to protection scope of the present invention.In a described full millet powder steamed bread of corn, the mass percentage of moisture is 46-48%, is specially 47%.
The effects such as in the present invention, raw materials used millet, i.e. maize, cool in nature, sweet-salty, has beneficial gas, tonifying spleen, and stomach, sleeping, belong to the soil of five-element health-preserving." grain culture " originates from summer, business, and bright Li Shizhen (1518-1593 A.D.) claims: " maize is cooked congee food benefiting pubic region, and qi-restoratives damages, and opens stomach." maize cooks, says in " dietitian's heart mirror ": " control dry of quenching one's thirst, maize is cooked a meal meal, and that eats is good." Compendium of Material Medica: " the maize taste degree of saltiness, gas cold purgation is oozed, and also, ephrosis should eat it to the paddy of kidney, and abnormal heat is quenched one's thirst and let out dysentery, and all ephrosis is also, oozes diuresis, so let out kidney heresy also, falls and burns with anger, therefore the disease of taste should eat it." modern nutriology research show, in millet, dietary fiber content enriches, and is 2.5 times of rice.Millet content of starch is about 55% ~ 61%, lower than rice, wheat and maize, and containing a certain amount of resistant starch, is the desirable food of diabetic.Little rice gluten average content is about 11%, and anaphylaxis is extremely low, is a kind of safe food materials.Further, the contamination of millet medium trace element all comparatively horn of plenty.
Millet as essentials process technology involved in the present invention, extruding and puffing technology is collection mixing, stirring, fragmentation, heating, boiling, sterilization, the enzyme that goes out, expanded and take shape in one of new and high technology integrally.Have production capacity large, cost is low, security guard, and nutritive loss is little, digests and assimilates and capacity usage ratio advantages of higher.For starchy food product raw materials such as millets, extruding and puffing technology is the one of starch pre-gelatinized mode.Pre-gelatinized starch, easily by amylorrhexis, is beneficial to human consumption and absorbs; And water imbibition, water-retaining property, viscoplasticity and freeze-thaw stability are all relatively good, be conducive to that food is shaping, delaying aging and stable quick-frozen food internal structure.
The present invention is that feed purification forms with millet, do not add wheat flour, farthest reproduced the nutritive value of millet, and remained the CF of original product, attractive color, nutritious, give off a strong fragrance, achieve with pure little rice and flour make cuisines may.
The present invention has farthest reproduced the nutritive value of millet, attractive color, nutritious, give off a strong fragrance, instant, without the need to deliberately arranging in pairs or groups, easily reaches national recommended intake.The present invention take millet as raw material, integration of drinking and medicinal herbs, beneficial gas, and tonifying spleen, and stomach are sleeping, often ediblely can effectively delay or improve obesity, diabetes, the generation of high fat of blood chronic diseases and development.
Accompanying drawing explanation
Fig. 1 is photo after a vacuum-packed full millet steamed bread of corn and a full millet steamed bread of corn steam.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further elaborated, but the present invention is not limited to following examples.Described method is conventional method if no special instructions.Described raw material all can obtain from open commercial sources if no special instructions.
Embodiment 1
1) after millet being pulverized, cross 80 mesh sieves, after regulating moisture to 16%, add in the feeding hopper of twin-screw extruder, carry out extrusion, screw speed is 30r/min, one district of district to four temperature is respectively 60 DEG C, 90 DEG C, 120 DEG C, 175 DEG C, after the material after expanded is pulverized again, crosses 80 mesh sieves, obtain millet extruding powder, puffed degree is 3.
Four district's temperature 175 DEG C of step extrusion is replaced with 180 DEG C, 190 DEG C, and the puffed degree recording millet extruding powder is followed successively by 2.6 and 3, but due to the color of millet extruding powder when 190 DEG C comparatively dark, therefore select the optimum temperature in 4th district to be 175 DEG C.
2) by step 1) extruding of gained millet powder, particle diameter are the millet fecula of 0.18mm, water, baking powder, i.e. dry yeast according to carry out successively after the ratio mixing of mass ratio 25:75:48:1:0.6 and face, shaping, proof, steam, obtain a full millet powder steamed bread of corn provided by the invention, moisture is 47%; Fig. 1 is photo after the vacuum-packed full millet steamed bread of corn of this embodiment gained and a full millet steamed bread of corn steam.
If but mass ratio millet being extruded powder and millet fecula changes 50:50 into, then do not make a full millet powder steamed bread of corn.
Claims (7)
1. produce a method for a full millet powder steamed bread of corn, comprise the steps:
1) after being pulverized by millet, cross 80-100 mesh sieve, after regulating moisture to 16%, add in the feeding hopper of twin-screw extruder, carry out extrusion, after the material after expanded is pulverized again, cross 80-100 mesh sieve, obtain millet extruding powder;
2) by millet fecula, water, baking powder, i.e. dry yeast and step 1) carry out successively after the mixing of gained millet extruding powder with face, shaping, proof, steam, obtain a described full millet powder steamed bread of corn.
2. method according to claim 1, is characterized in that: described step 1) in extrusion step, screw speed is 30r/min, and district of district to four temperature is followed successively by 60 DEG C, 90 DEG C, 120 DEG C, 175 DEG C
The puffed degree of described millet extruding powder is 3.
3. method according to claim 1 and 2, is characterized in that: described step 2) in, the mass ratio of described millet extruding powder and millet fecula is 0.1:1-1:0.1, is specially 1:3.
4., according to the arbitrary described method of claim 1-3, it is characterized in that: described step 2) in, the particle diameter of millet fecula is 0.15-0.18mm.
5., according to the arbitrary described method of claim 1-4, it is characterized in that: described step 2) in, the addition of water is 48% of millet extruding powder and millet fecula gross weight;
The addition of baking powder is 1% of millet extruding powder and millet fecula gross weight;
Namely the addition of dry yeast is 0.6% of millet extruding powder and millet fecula gross weight.
6. the arbitrary described method of claim 1-5 produces the full millet powder steamed bread of corn obtained.
7. a full millet powder steamed bread of corn according to claim 6, is characterized in that: in a described full millet powder steamed bread of corn, the mass percentage of moisture is 46-48%, is specially 47%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410386992.6A CN104206986A (en) | 2014-08-07 | 2014-08-07 | Steamed total millet flour cone-shaped bread and producing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410386992.6A CN104206986A (en) | 2014-08-07 | 2014-08-07 | Steamed total millet flour cone-shaped bread and producing method thereof |
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| CN104206986A true CN104206986A (en) | 2014-12-17 |
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| CN201410386992.6A Pending CN104206986A (en) | 2014-08-07 | 2014-08-07 | Steamed total millet flour cone-shaped bread and producing method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231271A (en) * | 2015-10-10 | 2016-01-13 | 山东省农业科学院农产品研究所 | Nutritional health-care sorghum steamed corn bread and processing method thereof |
| CN108783237A (en) * | 2018-06-25 | 2018-11-13 | 商清 | Fast food production method based on puffing grain |
| WO2023041098A1 (en) * | 2021-09-15 | 2023-03-23 | Universidad Del Atlantico | Method for obtaining flour and pasta from proso millet (panicum miliaceum l.) and pearl millet (panicum glaucum l.) and the resulting products |
Citations (4)
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| CN1254517A (en) * | 1998-11-06 | 2000-05-31 | 汤兆铮 | Principal food made up of millet and sorghum grains and its production technology |
| CN101791117A (en) * | 2009-10-29 | 2010-08-04 | 甘肃省农业科学院作物研究所 | Special nutrient flour prepared from foxtail millet (proso millet) |
| CN102113700A (en) * | 2010-12-14 | 2011-07-06 | 国家粮食局科学研究院 | Method for reducing content of acrylamide in extruded (puffed) instant food |
| CN103053637A (en) * | 2012-12-17 | 2013-04-24 | 中国农业科学院农产品加工研究所 | Coarse cereal flour and manufacture method and application thereof |
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2014
- 2014-08-07 CN CN201410386992.6A patent/CN104206986A/en active Pending
Patent Citations (4)
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| CN1254517A (en) * | 1998-11-06 | 2000-05-31 | 汤兆铮 | Principal food made up of millet and sorghum grains and its production technology |
| CN101791117A (en) * | 2009-10-29 | 2010-08-04 | 甘肃省农业科学院作物研究所 | Special nutrient flour prepared from foxtail millet (proso millet) |
| CN102113700A (en) * | 2010-12-14 | 2011-07-06 | 国家粮食局科学研究院 | Method for reducing content of acrylamide in extruded (puffed) instant food |
| CN103053637A (en) * | 2012-12-17 | 2013-04-24 | 中国农业科学院农产品加工研究所 | Coarse cereal flour and manufacture method and application thereof |
Non-Patent Citations (1)
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| 邢渤涛等: "《现代家庭营养饮食大全》", 31 August 1990, article "小米窝头", pages: 683 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231271A (en) * | 2015-10-10 | 2016-01-13 | 山东省农业科学院农产品研究所 | Nutritional health-care sorghum steamed corn bread and processing method thereof |
| CN105231271B (en) * | 2015-10-10 | 2018-10-19 | 山东省农业科学院农产品研究所 | An a kind of nutrition and health care sorghum steamed bread of corn and its processing method |
| CN108783237A (en) * | 2018-06-25 | 2018-11-13 | 商清 | Fast food production method based on puffing grain |
| WO2023041098A1 (en) * | 2021-09-15 | 2023-03-23 | Universidad Del Atlantico | Method for obtaining flour and pasta from proso millet (panicum miliaceum l.) and pearl millet (panicum glaucum l.) and the resulting products |
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Application publication date: 20141217 |