CN104799163B - One kind is containing full cereal premix dumpling flour of expanded sorghum and preparation method thereof - Google Patents

One kind is containing full cereal premix dumpling flour of expanded sorghum and preparation method thereof Download PDF

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CN104799163B
CN104799163B CN201510051072.3A CN201510051072A CN104799163B CN 104799163 B CN104799163 B CN 104799163B CN 201510051072 A CN201510051072 A CN 201510051072A CN 104799163 B CN104799163 B CN 104799163B
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sorghum
powder
dumpling
flour
full cereal
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CN104799163A (en
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王敏
谭斌
杜春艳
刘航
樊环环
王丽静
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Northwest A&F University
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Abstract

The invention discloses one kind containing expanded sorghum full cereal premix dumpling flour and preparation method thereof, the dumpling flour mainly using wheat flour and full cereal red sorghum swelling powder as total fabric, wherein, the part by weight of wheat flour and full cereal red sorghum swelling powder is 5:5‑7:3 and Gluten, soybean protein isolate and konjac glucomannan by adding suitable proportion be mixed.The present invention handles full grain sorghum powder using puffing technique, overcomes the shortcomings that full grain sorghum powder is applied to low adding proportion in dumpling wrapper processing, difficult forming, product palatability is poor, protein digestibility is low.Obtained dumpling flour has unique sorghum swelling powder color and luster and burnt odor flavor, manufactured dumpling wrapper smooth in taste, and the process requirements of craft or mechanism dumpling can be met, enrich boiled dumpling kind, usage is easy, is adapted to family, the fancy culinary art in dining room and the coarse cereals boiled dumpling production of processing enterprise to be used.

Description

One kind is containing full cereal premix dumpling flour of expanded sorghum and preparation method thereof
Technical field
The invention belongs to grain processing production field, and in particular to a kind of expanded full grain sorghum premix of sorghum deep processing The production technology of dumpling flour.
Background technology
Now with the improvement of people's living standards, people to the quality requirement of diet also more and more higher, Diet concept from " eating " to " eating health " gradually changes.Whole grain food is favored by more and more people, and full grain dust contains abundant Dietary fiber, vitamin, mineral element and phenolic compound, carotenoid, vitamin E, lignan, beta glucan, resistance The plant chemical ingredients such as starch, phytosterol and phytic acid.There are some researches show the intake of fiber and health are closely related, increase is fine Dimension intake is more prone to satiety, helps to reduce the intake of heat, the various plants chemical composition in cereal has anti- Oxidation efficiency.Some diseases can be prevented by increasing the intake of full cereal, such as:Intestinal cancer, constipation, diabetes, angiocardiopathy, height Cholesterol and obesity etc..But full cereal may cause indigestion, it is malnutritive the problems such as, and deposited in staple food processing In certain limitation.By full cereal by appropriate working process and reasonable with flour and rice and some high-protein nutrient additives Collocation, balanced diet turn into a kind of more healthy pursuit.
Full grain sorghum powder is beneficial to health, because it contains active material, such as abundant cellulose and phenols chemical combination Thing (phenolic acid, flavones and condensed tannin).There is various plants chemical composition in sorghum seed cortex anti-oxidant, reduction courage to consolidate Alcohol, anticancer, fat-reducing and other potential healthcare functions.And traditional sorghum food is made with sorghum rice, Sorghum vulgare Pers. essence powder , sorghum skin is discarded, and does not utilize the functional components of sorghum effectively, reaches the purpose of comprehensive utilization.Other Ocatacosanol is molten The heavy problem of albumen is always to restrict the principal element that sorghum is applied in terms of staple food, and kafirin is by passing Digestibility declines on the contrary after the boiling of system, reduces the nutritive value of sorghum.Because sorghum flour lacks energy in terms of production and processing The glutenin and gliadin of gluten network structure are formed, the not easy-formation when making Flour product.Full grain sorghum powder is tried one's best More remains cereal nutritional ingredient, but the presence of cortex, embryo, aleurone makes it be more difficult to form stable dough.It is high to expand Application of the fine strain of millet in mankind's staple food and the acceptable degree of its product is improved, it is necessary to improve sorghum using suitable preprocess method Amyloid proteins digestibility and palatability, and improve its flexibility (adaptability) of operation.
Boiled dumpling is one of staple food of Chinese tradition, and because of its delicious flavour, more than on New Year's Day or other festivals, boiled dumpling has become house The homely food of family in every family.With the quickening pace of modern life, dumpling special flour and quick-freezing boiled dumplings have turned into what masses consumed extensively Product.But boiled dumpling widely used wheat flour in China's is made, nutrition is not abundant enough.Traditional coarse cereal powder is not easy to be processed into dumpling Skin, addition are no more than 20%, and coarse cereals characteristic does not protrude, and nutritional ingredient is not easy to be absorbed by the body.
How the quality of coarse cereals boiled dumpling powder is improved, to meet that popular multi-angle demand has become when business It is anxious.
The content of the invention
The technical problem to be solved in the present invention is to provide a kind of premix dumpling containing full cereal red sorghum swelling powder at high proportion Sub- powder, compared with common sorghum dumpling flour, the dosage of sorghum flour can bring up to 43% by 20% original highest, while can meet Dumpling wrapper makes and the requirement of culinary art, solves the shortcomings that sorghum flour is not easy machine-shaping, adding proportion is few.What the dumpling flour made Dumpling wrapper has the color and luster and burnt odor taste of full cereal red sorghum swelling powder, and smooth in taste, nutrition is balanced, and there is high anti-oxidation to live Property, the characteristics of starchy material hydrolysis rate is slow, and overcome the problem of sorghum flour protein digestibility is low.
The purpose of the present invention is achieved in the following ways:
One kind is mainly expanded by wheat flour and full cereal red sorghum containing the full cereal premix dumpling flour of expanded sorghum, the dumpling flour Powder is total fabric, wherein, the part by weight of wheat flour and full cereal red sorghum swelling powder is 5:5-7:3.The present invention is from dough See, when swelling powder adding proportion is higher than 50%, there is the more face block being scattered, dough can not be molded completely, be in mouldability Expanded coarse cereal powder addition is set to protrude sorghum swelling powder peculiar flavour, preferably wheat powder and full cereal red height while reaching maximum Fine strain of millet swelling powder part by weight is 5:5-6:4 are used as main surface material.
Using full cereal red sorghum original powder as raw material, regulation material moisture contains full cereal red sorghum swelling powder of the present invention Measure as 18%-22%, after sealing overnight, crush after extrusion obtaining.It is preferred that swelling temperature is arranged to 100 DEG C of Ith area, II 120 DEG C of area, 150 DEG C of IIIth area, the inlet amount 5-7kg/h, screw speed 200-250r/min that extrusion uses.Grinding particle size is excellent Elect 90-100 mesh as.Sorghum swelling powder moisture is in 10%-12%.Described full grain sorghum original powder is decortication 4%-8% The crushed material of red sorghum grain afterwards or directly mixed with 10%-20% sorghum chaff powder Sorghum vulgare Pers. essence powder (with full cereal red sorghum Former powder is 100% meter).It is preferred that full grain sorghum original powder is the Sorghum vulgare Pers. essence powder of the sorghum chaff powder directly mixed with 10%-20%, enter one Step preferably mixed with 15%-20% sorghum chaff powder Sorghum vulgare Pers. essence powder, most preferably mixed with 15% sorghum chaff powder Sorghum vulgare Pers. essence powder.This Invention handles sorghum original powder by specific extrusion method, makes kafirin denaturation, degraded, and to shadow in cortex Ringing the tanning matter digested and assimilated has preferable removal to act on, and promotes the digestion of protein.In extrusion pressing puffing process, meals are fine The unique texture of dimension, aldehydes matter and sorghum protein increases slow-digestion starch.The extruding and puffing technology solves sorghum Albumen indigestibility, the problem of coarse mouthfeel.And extrusion destroys partial starch crystal structure in sorghum flour, makes molecule knot Many hydrophilic radical hydroxyls, carboxyl in structure etc., which expose, to be come, and with hydrone hydration occurs for these hydrophilic radicals, is formed viscous The higher dispersion of degree, improves its caking property and plasticity, partly solves sorghum because lacking mucedin, extend in processing The defects of property is low.
The present invention adds a certain amount of sorghum chaff powder or sorghum is directly taken off to a certain amount of skin by being returned in Sorghum vulgare Pers. essence powder, to the greatest extent Dietary fiber and plant chemical ingredient are remained amount more, feature is greatly improved, while full cereal is red by made from Sorghum swelling powder, which mixes a certain proportion of wheat flour, can be made the dumpling cladding of energy stable molding.
Inventor also adds Gluten, soybean protein isolate and konjac glucomannan as auxiliary material in above-mentioned total fabric.Specially Add and account for total fabric quality 6-12% Gluten, account for total fabric quality 2-6% soybean protein isolate, account for total fabric quality 0.6-2% konjac glucomannan.
It is preferably added to account for total fabric quality 8-12% Gluten, accounts for total fabric quality 2-5% soybean protein isolate, accounts for Total fabric quality 0.6-1.5% konjac glucomannan.
Most preferably add and account for total fabric quality 10-12% Gluten, account for total fabric quality 2-4% soybean separation protein In vain, total fabric quality 1-1.2% konjac glucomannan is accounted for.
The preparation method of above-mentioned expanded full grain sorghum dumpling premixing flour comprises the following steps:By above-mentioned wheat flour and Quan Gu Thing red sorghum swelling powder is mixed to prepare with Gluten, soybean protein isolate and konjac glucomannan.Wherein, full cereal red sorghum swelling powder is With full cereal red sorghum original powder (i.e. peel 4%-8% red sorghum grain crushed material or directly mixed with 10%-20% sorghum chaff The Sorghum vulgare Pers. essence powder of powder) it is raw material, regulation moisture content of material is 18%-22%, after sealing overnight, carries out extrusion, expanded Product is crushed to 90-100 mesh, swelling powder water content 10%-12%, and described swelling temperature is arranged to 100 DEG C of Ith area, II area 120 DEG C, 150 DEG C of IIIth area, extrusion use inlet amount 5-7kg/h, screw speed 200-250r/min.
Screening explanation is carried out below by way of determination of the test example to major parameter of the present invention:
1st, the determination of sorghum chaff adding proportion:The present invention is handled by extruding and puffing technology, determines the hardness, expanded of product Degree, slow-digestion starch content, albumen Vitro Digestibility and antioxidation activity determine optimal Feedstock treating and proportioning mode, and obtain The Sorghum vulgare Pers. essence powder (being counted using full cereal red sorghum original powder as 100%) or peeling rate for going out the sorghum chaff powder mixed with 10%-20% be 4%-8% red sorghum grain milling, its nutrition and functional performance are suitable.
Choose full seed, the red edible red sorghum grain of color and luster health, remove silt in raw material and stone and Go rotten rotten impurity, is cleaned with clean water, and it is 15% to be dried to water content, and dried red sorghum grain is divided into two parts, Some is directly crushed to 60 mesh;Another part red sorghum grain is peeled, and separately crushes sorghum Renhe sorghum chaff, and sorghum Renhe is high Fine strain of millet chaff is crushed to 60 mesh respectively, and sorghum benevolence obtains Sorghum vulgare Pers. essence powder after crushing.It is largely pericarp, kind skin, aleurone in sorghum chaff Fragment and some embryos and endosperm starch and a small amount of composition of cracking rice.By the sorghum chaff after crushing according to 0%, 5%, 10%, 15%, 20%th, 25%, 30% ratio (being counted using full cereal red sorghum original powder as 100%) adds into Sorghum vulgare Pers. essence powder respectively, is placed at -18 DEG C Under the conditions of store two weeks after, regulation moisture is 18%-22%, sealing overnight.Extruding-puffing technique parameter:Extrusion area Domain temperature is respectively 100 DEG C of Ith area, 120 DEG C of IIth area, 150 DEG C of IIIth area (model:The producers of DS32- II:The limited public affairs of Jinan Menaphtame machinery Department), 90-100 mesh, inlet amount 6.5kg/h, screw speed 220r/min are crushed to after expanded.By determining the swollen of dilated product Change degree and hardness, slow-digestion starch content, protein digestibility, antioxidation activity synthesis determine the optimum addition of sorghum chaff powder. Experimental result is shown in Table 1:
Table 1 determines chaff powder addition comprehensive evaluation result table
Note:Each index weights coefficient difference of hardness, puffed degree, slow-digestion starch content, oxidation resistance, protein digestibility For -0.1,0.2,0.3,0.3,0.3, total score full marks 100 divide.
As shown in Table 1, with the increase of sorghum chaff powder addition, puffed degree gradually reduces, hardness increase.Fiber makes extruding The bubble of expanded formation is easily broken, and expansion is suppressed, and causes interiors of products structure closely knit, and starch causes due to gelatinization occurs It is loosely organized, be advantageous to the inside that lipid enters helical structure, form insoluble starch and lipid double helix compound, lead The puffed degree of product is caused to decline, hardness increase.Although dilated product will finally be crushed, general puffed degree is high, hard Spend small product to be easier to crush, and granularity is more uniform after crushing.
With the increase of chaff powder addition, slow-digestion starch content gradually increases, and during more than 20%, increases unobvious.With The addition of chaff powder, swelling powder protein digestibility is consistently higher than former powder, and when being initially added into a small amount of chaff powder, albumen before and after extruding Digestibility changes unobvious, and when addition is more than 10%, former amyloid proteins digestibility is in line downward trend, swelling powder proteopepsis Rate drastically declines when addition is more than 15%.With the increase of chaff powder addition, antioxidation activity gradually rises.
Therefore, to make sorghum swelling powder there is higher puffed degree to be easy to crush, again there is higher proteosome to digest Rate, slow-digestion starch content and antioxidation activity, it is 10-20% to select chaff powder addition by comprehensive grading, preferably 15%.
After the full seed of undressed sorghum is crushed under the same conditions, extrusion, expansion effect and addition are carried out The amount of 25% chaff powder is suitable, and puffed degree is low, and hardness is big, is not easy to crush, protein digestibility is low.Therefore, to obtain preferably expanded Effect, it is determined that suitable chaff powder addition is necessary.The present invention in Sorghum vulgare Pers. essence powder to adding the chaff powder of different proportion, from swollen Change effect and the aspect of swelling powder nutrient functional two determines that coefficient optimum proportion is 15%.
Therefore, when the sorghum chaff powder of addition 15% in Sorghum vulgare Pers. essence powder, the powder with the red sorghum grain after decortication 4%-8% The crude fiber content that minces is suitable, and obtained swelling powder has crude fiber content, slow-digestion starch content, proteosome in the case of two kinds The similar physicochemical property of outer digestibility, antioxidation activity.Therefore in practice production, after can also directly using decortication 4%-8% Red sorghum grain make swelling powder, while cost can also significantly reduce, and experimental result is shown in Table 2.Peeling rate is according to below equation meter Calculate.
Sorghum swelling powder nutrient functional composition contrast table obtained by the Different treatments of table 2
Note:Full cereal red sorghum swelling powder 1:Return that to add the jowar that 15% sorghum chaff powder obtains expanded in Sorghum vulgare Pers. essence powder Powder;Full cereal red sorghum swelling powder 2:The red sorghum grain of decortication 6% crushes obtained jowar swelling powder again.
2nd, the determination of auxiliary material addition:
The present invention also adds a certain proportion of wholefood addition to improve the boiling fastness and mouthfeel of dumpling wrapper in formula Agent.In inventive formulation, the wet gluten with network structure is formed after Gluten water suction, there is excellent viscoelasticity, extension Property, adding appropriate Gluten is improved the characteristics such as the elasticity, toughness and boiling fastness of dumpling wrapper, is learnt by experiment, with The increase of Gluten adding proportion, dough sheet elasticity is first raised and reduced afterwards, and addition reaches maximum when being 6%, recovery is gradual Rise, but addition be more than 10% when then ductility reduction, mouthfeel are partially hard.Protein content is 90% in soybean protein isolate More than, amino acid classes have nearly 20 kinds, and contain essential amino acid.Its is nutritious, is vegetable protein without cholesterol In one of the kind of alternative animal protein few in number.For sorghum as other cereal, lysine is the of sorghum gluten One limiting amino acid, content is typically 2.18% or so.The beans that sorghum and lysine content enrich combine and eaten, can be with Reach the purpose of nutrient balance, but the present invention is obtained by experiment, with the increase of soybean protein isolate adding proportion, is extended Property is gradually reduced, obdurability first increases and then decreases.Soybean protein isolate does not have stickiness, and addition is impatient extending more than 4% Play declines, but obdurability starts to increase, and obdurability reaches maximum at 8%.Meanwhile with the increasing of soybean protein isolate addition Add, dough sheet recovery is gradually reduced, and elasticity rises after falling before, and reaches maximum when 6%, is gradually reduced again during more than 8%.Cause This, soybean protein isolate adds excessive ductility and declined, and makes dough not easy-formation.The main component of konjac glucomannan is konjak portuguese gansu polyose Sugar, is excellent water-soluble dietary fiber, has certain curative effect to hypertension, obesity, diabetes, constipation, and have in toxin expelling body Toxin and rubbish, the effect to prevent colon cancer.Learnt by experiment, the present invention is with the increase of konjac glucomannan adding proportion, dough sheet Obdurability gradually strengthens, and ductility first raises to be declined afterwards, is gradually reduced during more than 0.8%.Meanwhile with konjac glucomannan addition Increase, dough sheet recovery first raises and reduces afterwards, reaches maximum when 0.8%, elasticity gradually increase, has declined during more than 1%.And And addition is more than 2%, it may appear that from coagulation phenomena, declines mixed powder mechanical resistant stirring capacity, ductility declines.
According to the above-mentioned influence to dumpling wrapper texture, determine Gluten, soybean protein isolate, konjac glucomannan as sorghum dumpling The pitch-based sphere of the quality improver of sub- skin, quadrature analysis experiment is carried out, using dumpling wrapper comprehensive score as index, preferably drawn multiple The optimum formula of modifying agent is closed, experimental result is shown in Table 4, table 5 and table 6.
The orthogonal test factor level table of table 4
Table 5L9(34) orthogonal arrage
The orthogonal experiments of table 6
Above-mentioned experiment selects obdurability, ductility according to the features such as coarse cereals dumpling wrapper is easily rupturable, soft mouth feel, elasticity, returned Renaturation, cooking loss rate and sensory evaluation scores index carry out Comprehensive Assessment, because cooking loss rate amount is more low better, therefore, this The weight of index is negative value.The weight coefficient for determining each index is respectively 0.2,0.3,0.2,0.3, -0.4,0.4.Scoring method, The maximum highest scoring of each index, is scored at 100 points, and by taking obdurability index as an example, No. 9 samples are 100 points, then No. 1 sample Product score is 226.85/335.98 × 100=67.52.Each index is multiplied by weight coefficient respectively after giving a mark in this way, then By data plus and the as comprehensive grading of dumpling wrapper quality.Statistical analysis is carried out with comprehensive grading value again, as a result such as table 6.
From extreme difference R values, the primary and secondary order of each factor effect is A>C>B, optimal level are combined as A3B2C3, Gluten Addition is accounts for total fabric weight 10%, and for soybean protein isolate addition to account for total fabric weight 4%, konjac glucomannan addition is to account for Total fabric weight 1%.The principle being the bigger the better according to aggregative weighted score value, optimum combination A3B1C3.Optimization process is:Paddy Protein powder addition 10%, soybean protein isolate addition 2%, konjac glucomannan addition 1%.
Quality determining method of the present invention is as follows:
1st, the measure of total phenol content:Using total phenol content (Guo, X.D., the et of Folin-Ciocalteu methods measure sample al.,2012).Take 500 μ L distilled water, after adding 125 μ L standard liquid or extract solution, add 125 μ L Folin- Ciocalteu reagents, fully mix after add 1.25mL7% sodium carbonate liquors, whirlpool mix after avoid light place 90min after The light absorption value of mixed liquor is determined at 760nm.Using gallic acid content as ordinate (μ g/mL), absorbance is abscissa, and sample is total Phenol content equivalent milligram number of gallic acid contained by every gram of butt represents (mg GAE eq./g).
2nd, Antioxidative Activity Determination method:Antioxidation activity is represented with DPPH abilities are removed, prepares 60mmol/L's The DPPH solution dissolved with methanol, 150 μ L extract solutions are taken to add 2850 μ L DPPH solution, lucifuge concussion is anti-at ambient temperature 8h is answered, absorbance is determined at 515nm, blank pair is used as using 150 μ L absolute ethyl alcohols and 2850 μ L DPPH solution mixed solutions According to.Using Trolox as standard items, 0-150 μ g/L Trolox ethanol solutions are prepared, measure light absorption value draws standard curve. Scavenging activity using Trolox as standard items equivalent (μm ol Trolox eq./g) come represent (Awika, J.M., et al., 2003)。
3rd, the assay method of slow-digestion starch:The digestion characteristics measure of starch proposes with reference to (Miao Ming etc., 2009) such as Miao Ming In-vitro simulated enzyme hydrolysis method.Weigh 200mg starch samples to be placed in testing tube, addition 15mL pH 6.9 sodium acetate buffer Liquid, boiling processing 20min, is cooled to room temperature and adds 10mL pig pancreaticα-amylase (290U/mL) and carbohydrase after mixing (15U/mL), boiling water bath enzyme deactivation after certain time is hydrolyzed at 37 DEG C, produced with glucose oxidase method in 500nm colorimetric estimations Glucose content.
In formula:G120For treatments of the sample 120min when glucose content (mg);G20Glucose content during to digest 20min (mg);TS is total starch content (mg)
4th, protein digestibility assay method:Using Mertz etc. (Mertz, E.T., et al., 1984) pepsin measure The method of sorghum flour albumen Vitro Digestibility.Take 200mg sorghum flours or extruding sample to be placed in centrifuge tube, add 35mL and contain The KH of 1.5g/L pepsins (2500U/mg)2PO4In buffer solution (0.1mol/L, pH=2), 2h is vibrated in 37 DEG C of water-baths.Add 2mL2mol/L NaOH solutions terminate pepsin digestion.25min is centrifuged under 4000g power, abandoning supernatant, uses 20ml KH2PO4Buffer solution (0.2mol/L, pH=7) washing precipitate twice, under the same conditions centrifugation (Licata, R., et al, 2014).Using the content of indigested nitrogen in Kjeldahl nitrogen determination sediment.Digestibility calculation formula outside proteosome is such as Under:
Wherein:M is the nitrogen in sample;M is indigested nitrogen.
5th, the measure of Starch Hydrolysis speed:Weigh a certain amount of ripe dough sheet with reference to Goni and Ma Yujie etc. method and add water equal Matter, the sample liquid equivalent to 50mg dumpling wrapper is drawn, add 10mL pH 1.5 HCl-KCl buffer solutions and 0.2mL 0.1g/mL stomaches Protein enzyme solution liquid mixes, and vibrates 1h in 40 DEG C of water-bath.Then 0.5mol/L sodium acetate buffers (pH6.9) are added to supply Volume adds 5mL alpha-amylases (2.6IU), is positioned in 37 DEG C of water-bath and vibrates to 25mL.Hydrolysis time be 0,30, 60th, 90,120,150,1mL is respectively taken to digest sample liquid at 180min, in 100 DEG C of water-bath 5min enzyme deactivations, with glucose as a standard product, are adopted The content of reducing sugar in the digestion sample liquid of taking-up is measured with DNS methods.
6th, the measure of texture:(1) measure of raw dumpling wrapper texture:The measure of typical dumpling wrapper stress curve, analyzes dumpling The change of sub- skin obdurability and ductility.(2) measure of ripe dumpling wrapper texture:The chewing of human mouth is simulated by texture instrument probe Motion, two second compressions are carried out to sample, sample texture analyzed, i.e. TPA measure.
7th, the measure of cooking quality:The index of cooking quality is mainly the cooking loss rate of dough sheet.
8th, sensory evaluation:Training screening 10 people composition appraises group through discussion, and scoring uses hundred-mark system, tastes quantity control every time and exists Within 5, appraisal result takes the average value of each member's scoring, and standards of grading are shown in Table 7.
The sensory evaluation standard of table 7
Expanded full grain sorghum powder contain abundant dietary fiber, aldehydes matter and and slow-digestion starch, make product antioxygen Change ability strengthens, and starchy material digestibility declines, and the use of Gluten, soybean protein isolate and konjac glucomannan, makes product in addition Health nutrient feature and flexibility (adaptability) of operation greatly enhance.The dumpling flour has unique sorghum swelling powder color and luster and burnt odor wind Taste, manufactured dumpling wrapper smooth in taste, and the process requirements of craft or mechanism dumpling can be met.
Beneficial effects of the present invention compared with the prior art:
1st, the present invention uses extruding and puffing technology, by controlling extrusion condition, improves the food of full grain sorghum powder With quality and flexibility (adaptability) of operation.Sorghum flour protein digestibility is improved, improves the structure of dietary fiber, adds soluble meals The content of fiber is eaten, the caking property and plasticity of sorghum flour improve, and add its flexibility (adaptability) of operation.
2nd, full cereal red sorghum swelling powder is added in dumpling leather shell material by the present invention, adds dietary fiber and vegetalization The content studied point, antioxidation activity improve, and starchy material slowly digests, and strengthens nutrient functional.Crude fibre and disappear slowly Change starch and aldehydes matter content significantly improves compared with wheat flour.
3rd, the 43% of total fabric is up to by the inventive method coarse cereal powder addition, improves the use of coarse cereals Amount.And the ratio of coarse cereals is no more than 20% in general like product.
4th, the dumpling color and luster made using the dumpling flour is novel, and special taste is nutritious, has certain feature.
5th, full grain sorghum powder contains more microorganism, is not easy to store, the present invention by sorghum flour it is expanded after can effectively kill Go out microorganism therein, and reduce moisture, safety and sanitation are easily stored.The present invention can meet that family, catering trade make The raw materials requirement of boiled dumpling and various fancy Flour product, or enterprise's production coarse cereals boiled dumpling provides raw materials for production.
Brief description of the drawings
Fig. 1 is protein digestibility comparison diagram before and after the sorghum flour of the present invention 15% chaff powder of addition extrudes.
Wherein 1 represents sorghum extruding powder, and 2 represent sorghum original powder.
Sorghum flour protein digestibility significantly improves after protein digestibility contrast block diagram reflects extrusion.The present invention squeezes Pressure puffing process makes kafirin denaturation, degraded, and the tanning matter on influenceing to digest and assimilate in cortex has preferably Removal acts on, and promotes the digestion of protein.
Fig. 2 is the expanded sorghum dumpling premixing flour of the embodiment of the present invention and wheat flour in vitro digestion Starch Hydrolysis rate figure.
Starch Hydrolysis rate diagram reflects that wheaten starch hydrolysis is very fast, about reaches stable state in 30min or so.In advance Mixed powder Starch Hydrolysis rate is gradually slowly increased, consistently lower than wheaten starch percent hydrolysis.Starch granules crystal during gelatinization Structure can be destroyed, and this causes its sensitiveness to digestive ferment to increase, it is easier to glucose is hydrolyzed into, so wheat flour shortening Afterwards, most of starch is converted to rapid digestion starch, and postprandial blood sugar rise is very fast.The reduction sugar amount after hydrolysis is determined to determine to disappear Change degree and process, it is possible to predicted the glycemic index of food.The dietary fiber of high content can form transience Network structure, the sensitiveness of digestive ferment is effectively reduced, delays the digestion of starch.Meanwhile containing complete hard in coarse cereals wheat bran Cell membrane, it is difficult to be digested enzyme degraded and absorb, and then inhibit the percent hydrolysis of starch.Starch and alcohol soluble protein and aldehydes matter Combination can also reduce the digestion rate of starch.There are some researches show quick increase and the meal of postprandial carbohydrate digestion speed Positive correlation is presented in blood glucose rise afterwards, and reduced sugar slowly and steadily discharges the control for contributing to postprandial blood sugar, is advantageous to satiety Maintain.
Embodiment
Below by way of specific embodiment, the present invention will be described, and the explanation does not limit the invention.
Embodiment 1:The preparation method of full cereal red sorghum swelling powder 1:The red sorghum grain of peeling rate 6% is taken, is crushed to 60 Mesh, obtained full cereal red sorghum original powder, regulation moisture content of material is 18%-22%, after sealing overnight, extrude swollen Change, swelling temperature is arranged to 100 DEG C of Ith area, 120 DEG C of IIth area, (manufacturer of 150 DEG C of IIIth area:Saixin Machinery Co., Ltd., Jinan, Model:DS32- II), the inlet amount 6kg/h that extrusion uses, screw speed 240r/min, dilated product are crushed to 90-100 Mesh, swelling powder water content 10%-12%.
Embodiment 2:The preparation method of full cereal red sorghum swelling powder 2:The sorghum chaff powder of 60 mesh will be crushed to 20% Ratio (being counted using full cereal red sorghum original powder as 100%), which adds, obtains full cereal red sorghum original powder into Sorghum vulgare Pers. essence powder, adjusts material Moisture is 18%-22%, sealing overnight after, carry out extrusion, swelling temperature be arranged to 100 DEG C of Ith area, 120 DEG C of IIth area, III 150 DEG C of area, the inlet amount 5kg/h that extrusion uses, screw speed 230r/min, dilated product are crushed to 90-100 mesh, Swelling powder water content 10%-12%.
Embodiment 3:The preparation method of full cereal red sorghum swelling powder 3:The sorghum chaff powder of 60 mesh will be crushed to 15% Ratio (being counted using full cereal red sorghum original powder as 100%) adds the full cereal red sorghum original powder obtained into Sorghum vulgare Pers. essence powder, instrumentality Material moisture is 18%-22%, after sealing overnight, carries out extrusion, swelling temperature is arranged to 100 DEG C of Ith area, II area 120 DEG C, 150 DEG C of IIIth area, the inlet amount 6.5kg/h that extrusion uses, screw speed 210r/min, dilated product is crushed to 90- 100 mesh, swelling powder water content 10%-12%.
Embodiment 4:The preparation method of full cereal red sorghum swelling powder 4:The red sorghum grain of peeling rate 4% is taken, is crushed to 60 Mesh, obtained full cereal red sorghum original powder, regulation moisture content of material is 18%-22%, after sealing overnight, extrude swollen Change, swelling temperature is arranged to 100 DEG C of Ith area, 120 DEG C of IIth area, 150 DEG C of IIIth area, the inlet amount 7kg/h that extrusion uses, screw rod Rotating speed 250r/min, dilated product are crushed to 90-100 mesh, swelling powder water content 10%-12%.
Embodiment 5:Containing the full cereal premix dumpling flour (abbreviation premixing flour) of expanded sorghum
Complete 71.2 kilograms of the cereal red sorghum swelling powder being prepared according to the method for embodiment 1,106.8 kilograms of wheat flour, 12 kilograms of Gluten, 7 kilograms of soybean protein isolate, 2 kilograms of konjac glucomannan.Above-mentioned material is mixed and produced.
Embodiment 6:Containing the full cereal premix dumpling flour of expanded sorghum
Complete 87 kilograms of the cereal red sorghum swelling powder being prepared according to the method for embodiment 2,87 kilograms of wheat flour, Gluten 20 kilograms, 4 kilograms of soybean protein isolate, 1.74 kilograms of konjac glucomannan.Above-mentioned material is mixed and produced.
Embodiment 7:Containing the full cereal premix dumpling flour of expanded sorghum
Complete 85 kilograms of the cereal red sorghum swelling powder being prepared according to the method for embodiment 3,85 kilograms of wheat flour, Gluten 20 kilograms, 6 kilograms of soybean protein isolate, 1.7 kilograms of konjac glucomannan.Above-mentioned material is mixed and produced.
Comparative example:
The premixed powder being prepared using present invention method is shown in Table 8 with the contrast of wheat flour trophic function composition:
The premixed powder that the present invention method of table 8 is prepared and wheat flour trophic function composition contrast table
The dumpling wrapper that the premixed powder being prepared using the embodiment of the present invention is mixed with 110 kilograms of water respectively is strong Toughness, ductility, elasticity, recovery are excellent, and outward appearance is in sepia, bright in color, tasty and refreshing, do not stick to one's teeth, fine and smooth, soft, have Bite, resistant to cook, and jiaozi water are clear, deposit-free.

Claims (8)

1. one kind is containing the full cereal premix dumpling flour of expanded sorghum, it is characterised in that the dumpling flour is mainly red with wheat flour and full cereal Sorghum swelling powder is total fabric, wherein, the part by weight of wheat flour and full cereal red sorghum swelling powder is 5:5-7:3, it is described Full cereal red sorghum swelling powder is using full cereal red sorghum original powder as raw material, and regulation moisture content of material is 18%-22%, is squeezed Expanded rear crush is pressed to obtain;Swelling temperature is arranged to 100 DEG C of Ith area, 120 DEG C of IIth area, 150 DEG C of IIIth area.
It is 2. according to claim 1 containing the full cereal premix dumpling flour of expanded sorghum, it is characterised in that wheat flour and full cereal The part by weight of red sorghum swelling powder is 5:5-6:4.
It is 3. according to claim 1 containing the full cereal premix dumpling flour of expanded sorghum, it is characterised in that described full cereal is red Sorghum original powder for decortication 4%-8% after red sorghum grain crushed material or directly mixed with 10%-20% sorghum chaff powder sorghum Powder.
It is 4. according to claim 1 containing the full cereal premix dumpling flour of expanded sorghum, it is characterised in that what extrusion used Inlet amount 5-7 kg/h, screw speed 200-250 r/min.
5. expanded full grain sorghum premix dumpling flour according to claim 1, it is characterised in that add Gluten, soybean point From albumen and konjac glucomannan as auxiliary material.
It is 6. according to claim 5 containing the full cereal premix dumpling flour of expanded sorghum, it is characterised in that Gluten accounts for total fabric Quality 6-12%, soybean protein isolate account for total fabric quality 2-6 %, konjac glucomannan accounts for total fabric quality 0.6-2%.
7. the expanded full grain sorghum dumpling premixing flour of one kind according to claim 6, it is characterised in that Gluten accounts for total face Expect quality 8-12%, soybean protein isolate accounts for total fabric quality 2-5%, konjac glucomannan accounts for total fabric quality 0.6-1.5%.
A kind of 8. preparation side of the full cereal premix dumpling flour containing expanded sorghum described in claim 5-7 any one claims Method, it is characterised in that this method comprises the following steps:Wheat flour and full cereal red sorghum swelling powder are separated with Gluten, soybean Albumen and konjac glucomannan are mixed to prepare.
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