CN105104987A - Highland barley whole flour steamed bread and making method thereof - Google Patents
Highland barley whole flour steamed bread and making method thereof Download PDFInfo
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- CN105104987A CN105104987A CN201510570953.6A CN201510570953A CN105104987A CN 105104987 A CN105104987 A CN 105104987A CN 201510570953 A CN201510570953 A CN 201510570953A CN 105104987 A CN105104987 A CN 105104987A
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Classifications
-
- 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
Abstract
The invention belongs to highland barley whole flour steamed bread and a making method thereof. The highland barley whole flour steamed bread is prepared from, by weight, 90-95 parts of highland barley whole flour, 5-10 parts of vital gluten, 0.8-1.2 parts of aluminum-free baking powder, 0.5-1 part of yeast, 2-5 parts of fermentation accelerant, 0.1-0.3 part of flour gluten fortifier and 50-60 parts of water. According to the highland barley whole flour steamed bread and the making method thereof, processing is conducted on highland barley flour through the technologies such as spraying humidification and microwave heating, the processing characteristics of the highland barley flour are improved, the nutrition characteristics of the highland barley flour are improved, and the quality guarantee period of the steamed bread can be prolonged; due to the fact that the vital gluten, the fermentation accelerant and the flour gluten fortifier are added, the processing properties of the highland barley flour are improved, it is guaranteed that the nutrition characteristics of the highland barley flour are not lost, the quality and the mouthfeel of the highland barley steamed bread are improved, on the condition that wheat flour is not added, the made steamed bread is large in size, good in mellowness and delicate in mouthfeel, the highland barley steamed bread can serve as staple food steamed bread for long-term eating, and meanwhile the health care efficacy of the highland barley flour is achieved.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to full powder steamed bun of a kind of highland barley and preparation method thereof.
Background technology
Steamed bun is that the traditional staple flour food of the representational one of China's most, particularly northern most area common people are eaten three meals a day requisite main meal products, has accounted for more than 1/3 of staple flour food total amount, in occupation of the critical role of China resident diet.In recent years, along with the lasting raising of expanding economy, living standards of the people, staple food steamed bun is made by homecraft, has moved towards market, has progressively realized commercialization.And traditional staple food steamed bun is made by wheat flour, staple food structure is relatively single.Along with the development of the industrialization of staple food and people are to the demand of health, the variation of staple food steamed bun, the diversified demand meeting consumer are imperative.
Highland barley is a kind of important plateau cereal crops of growth on NORTHWEST CHINA, southwestern particularly Tibet, Qinghai, Gansu and other places, also known as meter great Mai, meter Mai, naked barley, hull-less barley.Highland barley impoverishment tolerant and high and cold, at the local High aititude severe cold areas of more than height above sea level 4500m, is uniquely can the crop of normal mature, has become the significant crop of the ripe high and cold river valley plantation in Qinghai-Tibet Platean 1 year.China's highland barley output is high, and meets the dietary structure of " three high two low ", i.e. high protein, high microsteping, homovitamin and low fat, low sugar, and is rich in trace elements of selenium, has anticancer function, can deserve to be called the good merchantable brand in cereal.Its Soluble Fiber and total fiber content, also all higher than other cereal crops, are about 15 times of common wheat.And the main component of its Soluble Fiber is beta glucan, in Highland Barley In Xizang, beta glucan content is between 3.66% ~ 8.62%, is the peak recorded in all cereal crops so far.In addition, the seed coat of highland barley is thicker, and dietary fiber content, up to 13.4%, is almost in all crops the highest (being only second to soya bean).Water-soluble dietary fiber in dietary fiber has the effect regulating carbohydate metabolism, reduce human cholesterol content, angiocardiopathy preventing; Water insoluble dietary fiber is the part of highland barley plant cell membrane, has and absorbs the characteristic of body moisture and the effect of good Constipation.Highland barley, as the traditional staple crops of Tibetan, has long cultivation and edible history in China.Along with people are to the intensification of highland barley health care function understanding degree, and the peculiar effect had in prevention diabetes, vascular hypertension, hepatopathy, cardiovascular disease etc., highland barley and fabricated product thereof have evoked the interest of people's R and D more.The converted products that highland barley is main both at home and abroad at present, comprise the series of products such as barley wine, highland barley tsamba, highland barley malted products, highland barley Beta-dextran, Barley Greeg, dietary fiber, the market space is less, and does not give full play to its nutrition health-care functions.Therefore, highland barley is as a kind of rain fed crops of characteristic, and its processing prospect is also the research and development of popular staple food.
The shortcomings such as and the processing characteristics of highland barley full powder gluten-free type albumen causes its process operation poor performance, be not easy shaping, the finished product made exists coarse mouthfeel, and volume is little, mellowness difference.In order to improve the processing characteristics of highland barley, on market, existing highland barley product all with the addition of wheat flour, highland barley flour proportion is very little, and be much as pot foods and leisure food, cannot eat for a long time as the daily staple food of people, thus make the alimentary health-care function of highland barley not obtain due performance.
Summary of the invention
The object of the invention is while not adding wheat flour, develop full powder steamed bun of a kind of highland barley and preparation method thereof, to ensure processing characteristics and the quality of finished of the full powder steamed bun of highland barley, improve the nutritive peculiarity of highland barley steamed bun.
For achieving the above object, the technical solution used in the present invention is, the full powder steamed bun of a kind of highland barley, be made up of the raw material of following portions by weight: highland barley full powder 90-95 part, Gluten 5-10 part, without aluminium baking powder 0.8-1.2 part, yeast 0.5-1 part, fermentation accelerant 2-5 part, flour gluten fortifier 0.1-0.3 part, water 50-60 part.
Preferably, described fermentation accelerant is made up of the raw material of following portions by weight: Icing Sugar 20-40 part, AMS 0.001-0.002 part, glucono-δ-lactone 0.1-0.3 part.
Preferably, described flour gluten fortifier is made up of the raw material of following portions by weight: glycerin monostearate 10-50 part, stearoyl lactate 20-40 part, CSL 30-50 part, Catergen-5 parts, pentosanase 0.5-1 part.
The preparation method of the full powder steamed bun of described highland barley, comprises the following steps: 1. first complete for highland barley powder is carried out spraying humidification and microwave treatment; 2. then by proportioning by Gluten, without aluminium baking powder, yeast, fermentation accelerant, flour gluten fortifier and step 1. the full powder of gained highland barley add water after mixing, and become dough; 3. last by dough compressing tablet, split shaping, proof, boiling, cooling, packaging, obtains the full powder steamed bun of highland barley.
Preferably, described step 1. in the full powder moisture of highland barley after spraying humidification be 20-30%, place 40-60min after spraying humidification; The time of microwave treatment is 30-60s, and the power of microwave is 800-1000W.
Preferably, described step 2. in by the Gluten taken out by proportioning, in dough mixing machine, mix 2-3min without the complete powder of the highland barley after aluminium baking powder, yeast, fermentation accelerant, flour gluten fortifier and microwave treatment after, add water and stir 5-9min and become dough.
Preferably, described step 3. in by the process of dough compressing tablet be: dough is compressing tablet 15-30 road on continuous tablet press machine.
Preferably, described step 3. in the process that proofs be: the steamed bun base after shaping, at temperature 36-40 DEG C, proofs 30-60 minute in the proofing box of relative humidity 75-80%; The process of boiling is: the steamed bun base steam box proofed is steamed 20-30 minute.
Because highland barley grows mostly in highlands, be the staple crops of Tibetan, and highlands air pressure is lower, the boiling point of water is corresponding lower, the gelatinization of starch can be affected in the digestion process of highland barley steamed bun, cause its gelatinization insufficient, affect volume and the mellowness of steamed bun.Highland barley flour is high due to fiber content in operation, and absorb water comparatively slow, viscosity is larger.Therefore highland barley flour in the present invention, after spraying process, allows the albumen in highland barley flour and starch and fiber absorb portion of water in advance, improves the operability of highland barley steamed bun technical process, promote that it is steaming starch gelatinization in process simultaneously.After highland barley flour after spraying process absorbs portion of water, through microwave treatment, the fundamental change of highland barley starch crystals can be caused, reduce its gelatinization point, increase its dissolubility, improve its Effect On Gelatinization Characteristics in digestion process, ensure that highland barley starch gelatinization is more abundant, be more conducive to absorption of human body, increase its nutritive peculiarity.Simultaneously microwave treatment can also to kill in highland barley flour the microorganisms such as mycotic spore, reduces putrid and deteriorated in preservation process of highland barley steamed bun.
The AMS added in flour fermentation accelerant acts on damage starch, can ensure continuously damage starch to be decomposed into dextrin and maltose when dough fermentation, for yeast provides fermentable sugars, thus increase the volume of bread or fermented cereal, improve color and the local flavor thereof of cereal foods.Icing Sugar as the nutrients of yeast in fermented dough, can promote saccharomycetic growth and breeding, improves fermentation gas ability, increases the volume of steamed bun.Glucolactone can generate gluconic acid in heating process, and the sodium acid carbonate in baking powder reacts, and generates carbon dioxide, can increase steamed bun volume, promotes fermentation.
Emulsifying agent in flour gluten fortifier is an important based food additive, except there is typical surface-active, compound can also be interacted to form with the albumen in flour, gluten protein is interconnected and become large molecule gluten network, the elasticity of dough, toughness can be strengthened and hold gas, increase steamed bun volume, improve steamed bun tissue and pliability, the lipid simultaneously in emulsifying agent and flour and water play emulsification, are dispersed in dough, dough stickiness is reduced, is easy to forming operation.Pentosanase improves the elasticity of gluten network in dough by acting on solvable in flour and insoluble pentosan, strengthen dough stability, improve the ductility of dough, malleable, makes that the volume of fermentation Flour product increases, structure improvement.Utilize the synergy of emulsifying agent and pentosanase, the pore opening in dough and distribution more even, the distribution of gluten network and volume also have and clearly improve.
The beneficial effect that the present invention produces is: processed highland barley flour by the technology such as spraying humidification, heating using microwave, improve the processing characteristics of highland barley flour, increase its nutritive peculiarity, and can extend the shelf-life of steamed bun; The processing characteristics of highland barley flour is improved by adding Gluten, fermentation accelerant and flour gluten fortifier, ensure that the nutritive peculiarity of highland barley flour is not lost, improve quality and the mouthfeel of highland barley steamed bun, make to produce under the condition of not adding wheat flour steamed bun volume large, mellowness good, delicate mouthfeel, can eat for a long time as staple food steamed bun, there is the health-care efficacy of highland barley flour simultaneously.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described, but protection scope of the present invention is not limited thereto.
Embodiment 1
The full powder steamed bun of a kind of highland barley, is made up of the raw material of following portions by weight: 90 parts, the full powder of highland barley, Gluten 10 parts, without aluminium baking powder 0.8 part, 1 part, yeast, fermentation accelerant 2 parts, flour gluten fortifier 0.1 part, 60 parts, water.
Described fermentation accelerant is made up of the raw material of following portions by weight: Icing Sugar 20 parts, AMS 0.002 part, glucono-δ-lactone 0.1 part.
Described flour gluten fortifier is made up of the raw material of following portions by weight: glycerin monostearate 10 parts, stearoyl lactate 40 parts, CSL 30 parts, Catergen part, pentosanase 1 part.
The preparation method of the full powder steamed bun of described highland barley, comprises the following steps: 1. first complete for highland barley powder is carried out spraying humidification, then place 40min, and the moisture (mass content) of the full powder of highland barley reaches 20%; Then complete for highland barley powder is carried out microwave treatment 30s, wherein microwave power is 1000W; 2. then by proportioning by Gluten, without aluminium baking powder, yeast, fermentation accelerant, flour gluten fortifier and step, 1. the full powder of gained highland barley is in dough mixing machine after Homogeneous phase mixing 2min, add water stirring 5min and become dough; 3. last then dough compressing tablet 30 road on continuous tablet press machine is split shaping, after the steamed bun base after shaping is proofed 40 minutes in the proofing box of temperature 36 DEG C, relative humidity 75%, put into steam box and steam 20 minutes obtained finished product steamed buns, cooling, packaging, obtains the full powder steamed bun of highland barley.
Embodiment 2
The full powder steamed bun of a kind of highland barley, is made up of the raw material of following portions by weight: 95 parts, the full powder of highland barley, Gluten 5 parts, without aluminium baking powder 1.2 parts, 0.5 part, yeast, fermentation accelerant 5 parts, flour gluten fortifier 0.3 part, 50 parts, water.
Described fermentation accelerant is made up of the raw material of following portions by weight: Icing Sugar 40 parts, AMS 0.001 part, glucono-δ-lactone 0.3 part.
Described flour gluten fortifier is made up of the raw material of following portions by weight: glycerin monostearate 50 parts, stearoyl lactate 20 parts, CSL 50 parts, vitamin C 5 parts, pentosanase 0.5 part.
The preparation method of the full powder steamed bun of described highland barley, comprises the following steps: 1. first complete for highland barley powder is carried out spraying humidification, then place 60min, and the moisture (mass content) of the full powder of highland barley reaches 30%; Then complete for highland barley powder is carried out microwave treatment 60s, wherein microwave power is 800W; 2. then by proportioning by Gluten, without aluminium baking powder, yeast, fermentation accelerant, flour gluten fortifier and step, 1. the full powder of gained highland barley is in dough mixing machine after Homogeneous phase mixing 3min, add water stirring 9min and become dough; 3. last then dough compressing tablet 15 road on continuous tablet press machine is split shaping, after the steamed bun base after shaping is proofed 30 minutes in the proofing box of temperature 40 DEG C, relative humidity 80%, put into steam box and steam 30 minutes obtained finished product steamed buns, cooling, packaging, obtains the full powder steamed bun of highland barley.
Embodiment 3
The full powder steamed bun of a kind of highland barley, is made up of the raw material of following portions by weight: 92 parts, the full powder of highland barley, Gluten 8 parts, without aluminium baking powder 1 part, 0.8 part, yeast, fermentation accelerant 3 parts, flour gluten fortifier 0.2 part, 55 parts, water.
Described fermentation accelerant is made up of the raw material of following portions by weight: Icing Sugar 30 parts, AMS 0.0015 part, glucono-δ-lactone 0.2 part.
Described flour gluten fortifier is made up of the raw material of following portions by weight: glycerin monostearate 30 parts, stearoyl lactate 32 parts, CSL 39 parts, vitamin C 3.5 parts, pentosanase 0.8 part.
The preparation method of the full powder steamed bun of described highland barley, comprises the following steps: 1. first complete for highland barley powder is carried out spraying humidification, then place 50min, and the moisture (mass content) of the full powder of highland barley reaches 25%; Then complete for highland barley powder is carried out microwave treatment 45s, wherein microwave power is 900W; 2. then by proportioning by Gluten, without aluminium baking powder, yeast, fermentation accelerant, flour gluten fortifier and step, 1. the full powder of gained highland barley is in dough mixing machine after Homogeneous phase mixing 2.5min, add water stirring 7min and become dough; 3. last then dough compressing tablet 20 road on continuous tablet press machine is split shaping, after the steamed bun base after shaping is proofed 60 minutes in the proofing box of temperature 38 DEG C, relative humidity 78%, put into steam box and steam 25 minutes obtained finished product steamed buns, cooling, packaging, obtains the full powder steamed bun of highland barley.
Claims (8)
1. the full powder steamed bun of highland barley, it is characterized in that, be made up of the raw material of following portions by weight: highland barley full powder 90-95 part, Gluten 5-10 part, without aluminium baking powder 0.8-1.2 part, yeast 0.5-1 part, fermentation accelerant 2-5 part, flour gluten fortifier 0.1-0.3 part, water 50-60 part.
2. the full powder steamed bun of highland barley as claimed in claim 1, it is characterized in that, described fermentation accelerant is made up of the raw material of following portions by weight: Icing Sugar 20-40 part, AMS 0.001-0.002 part, glucono-δ-lactone 0.1-0.3 part.
3. the full powder steamed bun of highland barley as claimed in claim 1, it is characterized in that, described flour gluten fortifier is made up of the raw material of following portions by weight: glycerin monostearate 10-50 part, stearoyl lactate 20-40 part, CSL 30-50 part, Catergen-5 parts, pentosanase 0.5-1 part.
4. the preparation method of the full powder steamed bun of highland barley as claimed in claim 1, is characterized in that, comprise the following steps: 1. first complete for highland barley powder is carried out spraying humidification and microwave treatment; 2. then by proportioning by Gluten, without aluminium baking powder, yeast, fermentation accelerant, flour gluten fortifier and step 1. the full powder of gained highland barley add water after mixing, and become dough; 3. last by dough compressing tablet, split shaping, proof, boiling, cooling, packaging, obtains the full powder steamed bun of highland barley.
5. the preparation method of the full powder steamed bun of highland barley as claimed in claim 4, is characterized in that, described step 1. in the full powder moisture of highland barley after spraying humidification be 20-30%, place 40-60min after spraying humidification; The time of microwave treatment is 30-60s, and the power of microwave is 800-1000W.
6. the preparation method of the full powder steamed bun of highland barley as claimed in claim 4, it is characterized in that, described step 2. in by the Gluten taken out by proportioning, after without aluminium baking powder, yeast, fermentation accelerant, flour gluten fortifier and step, 1. the full powder of gained highland barley mixes 2-3min in dough mixing machine, add water and stir 5-9min and become dough.
7. the preparation method of the full powder steamed bun of highland barley as claimed in claim 4, is characterized in that, described step 3. in by the process of dough compressing tablet be: dough is compressing tablet 15-30 road on continuous tablet press machine.
8. the preparation method of the full powder steamed bun of highland barley as claimed in claim 4, is characterized in that, described step 3. in the process that proofs be: the steamed bun base after shaping temperature 36-40 DEG C, proof 30-60 minute in the proofing box of relative humidity 75-80%; The process of boiling is: the steamed bun base steam box proofed is steamed 20-30 minute.
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| CN105961515A (en) * | 2016-07-22 | 2016-09-28 | 中国科学院成都生物研究所 | High-healthcare-value highland barley bread and preparing method thereof |
| CN107307045A (en) * | 2017-07-25 | 2017-11-03 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of passion fruit moon cake and preparation method thereof |
| CN109123393A (en) * | 2018-08-24 | 2019-01-04 | 华南理工大学 | A kind of improvement highland barley full-powder steamed bread and preparation method thereof |
| CN111134276A (en) * | 2020-02-17 | 2020-05-12 | 青海华实科技投资管理有限公司 | Low-GI highland barley and coarse cereal premixed flour product and preparation process and application thereof |
| CN112956644A (en) * | 2021-04-06 | 2021-06-15 | 中国农业大学 | Steamed tsamba cake and its preparing process |
| CN114097983A (en) * | 2021-11-11 | 2022-03-01 | 安徽燕之坊食品有限公司 | Self-heating highland barley staple food and preparation method thereof |
| CN114304223A (en) * | 2022-01-25 | 2022-04-12 | 西藏自治区农牧科学院农产品开发与食品科学研究所 | Application of highland barley cooked powder in improving highland barley bread quality, highland barley bread and preparation method thereof |
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| CN105961515A (en) * | 2016-07-22 | 2016-09-28 | 中国科学院成都生物研究所 | High-healthcare-value highland barley bread and preparing method thereof |
| CN107307045A (en) * | 2017-07-25 | 2017-11-03 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of passion fruit moon cake and preparation method thereof |
| CN109123393A (en) * | 2018-08-24 | 2019-01-04 | 华南理工大学 | A kind of improvement highland barley full-powder steamed bread and preparation method thereof |
| CN111134276A (en) * | 2020-02-17 | 2020-05-12 | 青海华实科技投资管理有限公司 | Low-GI highland barley and coarse cereal premixed flour product and preparation process and application thereof |
| CN112956644A (en) * | 2021-04-06 | 2021-06-15 | 中国农业大学 | Steamed tsamba cake and its preparing process |
| CN112956644B (en) * | 2021-04-06 | 2022-02-18 | 中国农业大学 | Steamed tsamba cake and its preparing process |
| CN114097983A (en) * | 2021-11-11 | 2022-03-01 | 安徽燕之坊食品有限公司 | Self-heating highland barley staple food and preparation method thereof |
| CN114304223A (en) * | 2022-01-25 | 2022-04-12 | 西藏自治区农牧科学院农产品开发与食品科学研究所 | Application of highland barley cooked powder in improving highland barley bread quality, highland barley bread and preparation method thereof |
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