CN104886457A - 一种软质小麦籽粒基全麦馒头的制备方法 - Google Patents
一种软质小麦籽粒基全麦馒头的制备方法 Download PDFInfo
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- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 3
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- 235000008495 Chrysanthemum leucanthemum Nutrition 0.000 claims description 7
- 244000192528 Chrysanthemum parthenium Species 0.000 claims description 7
- 235000000604 Chrysanthemum parthenium Nutrition 0.000 claims description 7
- 240000007594 Oryza sativa Species 0.000 claims description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims description 7
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- 238000010298 pulverizing process Methods 0.000 claims description 7
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- 238000007493 shaping process Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 abstract 3
- 235000007516 Chrysanthemum Nutrition 0.000 abstract 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 abstract 1
- 235000019991 rice wine Nutrition 0.000 abstract 1
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- 238000002604 ultrasonography Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 10
- 241000209140 Triticum Species 0.000 description 8
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- 238000004519 manufacturing process Methods 0.000 description 3
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- 235000012149 noodles Nutrition 0.000 description 2
- 235000015099 wheat brans Nutrition 0.000 description 2
- 206010001557 Albinism Diseases 0.000 description 1
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- 206010028980 Neoplasm Diseases 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000012802 brown bread Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
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- 208000026106 cerebrovascular disease Diseases 0.000 description 1
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- 235000006694 eating habits Nutrition 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
本发明涉及一种软质小麦籽粒基全麦馒头的制备方法,将有机软质小麦籽粒粉碎后粒度范围为20~50目,依次经超声处理和微波处理后,再次粉碎后的软质小麦籽粒粉中加入水、酵母、江米甜酒和白菊花干粉,搅拌混合后,分割成型,醒发20min~30min,汽蒸后得到软质小麦籽粒基全麦馒头。
Description
技术领域
本发明涉及一种全麦馒头的制备方法,特别是涉及一种软质小麦籽粒基全麦馒头的制备方法。
背景技术
小麦是我国主要粮食作物之一,不同的小麦品种及其籽粒不同的部位其营养成份不同,小麦籽粒包括麸皮、胚和胚乳三部分。胚乳是提取面粉的主要部分,麸皮和胚芽中富含矿物质、维生素和脂类。经常食用全谷物食品可有效降低患II型糖尿病、心脑血管疾病、癌症等慢性疾病的风险。
随着欧美等国大量流行病学和基础研究证明了食用全谷物食品有益于营养健康,全麦粉的生产与消费引起越来越多关注,全麦食品的生产与消费逐年递增。国外对全麦食品的开发主要集中在焙烤加工方面,如全麦面包、麸皮面包、全麦饼干等,另外,市场上还有全麦麦片、全麦片粥和全麦片饮料。目前,我国全谷物食品的开发和生产处于刚起步阶段。
从传统主食作为切入点推广全谷物食品,符合我国国民的饮食习惯。馒头是我国的传统主食食品之一,消费量和面条相当,且消费量逐年增长。馒头对小麦粉品质的要求范围较大,湿面筋含量和面筋筋力愈高,面团和制品的颜色愈深,面团的发酵时间愈长。小麦籽粒的物理性状对馒头加工品质的影响较为显著,小麦籽粒中的蛋白质含量、破损淀粉含量对馒头加工品质都有一定的影响。软质小麦的胚乳细胞中,淀粉粒与蛋白质形成较弱的结合力,易于在细胞壁处分离。软质小麦的蛋白质含量一般在8%~10%之间,适于制作饼干、蛋糕、白盐面条和馒头等食品。
发明内容
本发明的目的是提供一种软质小麦籽粒基全麦馒头的制备方法,以这种方法制备的全麦馒头,营养价值高、口感良好。为实现上述目的,本发明采用如下技术方案:一种软质小麦籽粒基全麦馒头的制备方法,其特征在于,将有机软质小麦籽粒粉碎后粒度范围为20~50目,超声功率200W~600W条件下超声处理20~60分钟;再在微波300W~500W条件下处理20~40秒,再次粉碎后使软质小麦籽粒的粒度范围为80目~120目;软质小麦籽粒粉中加入32%(w/w)~42%(w/w)的水,0.4%(w/w)~1.2%(w/w)酵母,0.2%(w/w)~0.8%(w/w)江米甜酒,2%(w/w)~6%(w/w)的白菊花干粉,搅拌混合8min~18min,分割成型后于30℃~40℃、相对湿度65%~75%的条件下醒发20min~30min,汽蒸20min~30min后得到软质小麦籽粒基全麦馒头。
将有机软质小麦籽粒粉碎后粒度范围为20~50目,超声功率200W~600W条件下超声处理20~60分钟。
将超声处理后的粒度20~50目的有机软质小麦颗粒在微波300W~500W条件下处理20~40秒,再次粉碎后使软质小麦籽粒的粒度范围为80目~120目。
软质小麦籽粒粉中加入32%(w/w)~42%(w/w)的水,0.4%(w/w)~1.2%(w/w)酵母,0.2%(w/w)~0.8%(w/w)江米甜酒,2%(w/w)~6%(w/w)的白菊花干粉,搅拌混合8min~18min。
混合后的物料,分割成型,于30℃~40℃、相对湿度65%~75%的条件下醒发20min~30min,汽蒸20min~30min后得到软质小麦籽粒基全麦馒头。
具体实施方式
实施例1:将有机软质小麦籽粒粉碎后粒度范围为20~50目,超声功率200W条件下超声处理60分钟;再在微波500W条件下处理20秒,再次粉碎后使软质小麦籽粒的粒度范围为80目~120目;软质小麦籽粒粉中加入32%(w/w)的水,0.4%(w/w)酵母,0.8%(w/w)江米甜酒,3%(w/w)的白菊花干粉,搅拌混合15min,分割成型后于30℃、相对湿度70%的条件下醒发30min,汽蒸25min后得到软质小麦籽粒基全麦馒头。
实施例2:将有机软质小麦籽粒粉碎后粒度范围为20~50目,超声功率400W条件下超声处理40分钟;再在微波400W条件下处理30秒,再次粉碎后使软质小麦籽粒的粒度范围为80目~120目;软质小麦籽粒粉中加入38%(w/w)的水,0.8%(w/w)酵母,0.4%(w/w)江米甜酒,4%(w/w)的白菊花干粉,搅拌混合12min,分割成型后于35℃、相对湿度68%的条件下醒发25min,汽蒸25min后得到软质小麦籽粒基全麦馒头。
实施例3:将有机软质小麦籽粒粉碎后粒度范围为20~50目,超声功率600W条件下超声处理20分钟;再在微波300W条件下处理40秒,再次粉碎后使软质小麦籽粒的粒度范围为80目~120目;软质小麦籽粒粉中加入42%(w/w)的水,1.2%(w/w)酵母,0.2%(w/w)江米甜酒,6%(w/w)的白菊花干粉,搅拌混合10min,分割成型后于40℃、相对湿度65%的条件下醒发20min,汽蒸25min后得到软质小麦籽粒基全麦馒头。
Claims (5)
1.一种软质小麦籽粒基全麦馒头的制备方法,其特征在于,将有机软质小麦籽粒粉碎后粒度范围为20~50目,超声功率200W~600W条件下超声处理20~60分钟;再在微波300W~500W条件下处理20~40秒,再次粉碎后使软质小麦籽粒的粒度范围为80目~120目;软质小麦籽粒粉中加入32%(w/w)~42%(w/w)的水,0.4%(w/w)~1.2%(w/w)酵母,0.2%(w/w)~0.8%(w/w)江米甜酒,2%(w/w)~6%(w/w)的白菊花干粉,搅拌混合8min~18min,分割成型后于30℃~40℃、相对湿度65%~75%的条件下醒发20min~30min,汽蒸20min~30min后得到软质小麦籽粒基全麦馒头。
2.如权利要求1所述的制备方法,其特征在于,将有机软质小麦籽粒粉碎后粒度范围为20~50目,超声功率200W~600W条件下超声处理20~60分钟。
3.如权利要求1所述的制备方法,其特征在于,将超声处理后的粒度20~50目的有机软质小麦颗粒在微波300W~500W条件下处理20~40秒,再次粉碎后使软质小麦籽粒的粒度范围为80目~120目。
4.如权利要求1所述的制备方法,其特征在于,软质小麦籽粒粉中加入32%(w/w)~42%(w/w)的水,0.4%(w/w)~1.2%(w/w)酵母,0.2%(w/w)~0.8%(w/w)江米甜酒,2%(w/w)~6%(w/w)的白菊花干粉,搅拌混合8min~18min。
5.如权利要求1所述的制备方法,其特征在于,混合后的物料,分割成型,于30℃~40℃、相对湿度65%~75%的条件下醒发20min~30min,汽蒸20min~30min后得到软质小麦籽粒基全麦馒头。
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