CN105341047A - Coarse high-nutrient bread flour and preparation method thereof - Google Patents

Coarse high-nutrient bread flour and preparation method thereof Download PDF

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Publication number
CN105341047A
CN105341047A CN201510762132.2A CN201510762132A CN105341047A CN 105341047 A CN105341047 A CN 105341047A CN 201510762132 A CN201510762132 A CN 201510762132A CN 105341047 A CN105341047 A CN 105341047A
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China
Prior art keywords
parts
raw material
bean
soya bean
powder
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Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
CN201510762132.2A
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Chinese (zh)
Inventor
陈红松
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Anhui Qiaomeizi Food Co Ltd
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Anhui Qiaomeizi Food Co Ltd
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Priority to CN201510762132.2A priority Critical patent/CN105341047A/en
Publication of CN105341047A publication Critical patent/CN105341047A/en
Withdrawn legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/188—Cellulose; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/265—Vegetable proteins from cereals, flour, bran
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Botany (AREA)
  • Cereal-Derived Products (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Provided is coarse high-nutrient bread flour, relating to the technical field of non-staple food processing. The coarse high-nutrient bread flour comprises raw material: 30-50 parts of wheat, 15-25 parts of soybeans, 3-5 parts of sorghum, 4-6 parts of buckwheat, 3-5 parts of oat, 2-4 parts of peas, 3-5 parts of starch, 6-8 parts of black soya beans, 7-9 parts of edible glue, 3-5 parts of composite vitamins, 2-4 parts of composite mineral matter, 3-5 parts of a-amylase, 2-4 parts of vital gluten, and 30-40 parts of water. The coarse high-nutrient bread flour and the preparation method thereof have following beneficial effects: the process flow is simple; the proportion of raw material is reasonable; cost is low; raw material is easily obtained; bread flour has sweet flavor and tastes unique and is rich in nutrition and is directly used for preparation of bread; and operation is performed rapidly.

Description

A kind of coarse food grain height enriched bread powder and preparation method thereof
Technical field
The present invention relates to non-staple food processing technique field, be specifically related to a kind of coarse food grain height enriched bread powder and preparation method thereof.
Background technology
Bread, that a kind of abrasive dust makes and the food heating and make, take wheat flour as primary raw material, with yeast, egg, grease, kernels etc. are auxiliary material, add water and be modulated into dough, by fermentation, shaping, be shaped, bake, the bakery product that the processes such as cooling process, bread is indispensable a kind of food in current people life, its instant, nutrient content is high, firmly get the love and esteem of people, as everyone knows, bread in the preparation, adopt flour then to add other raw materials time main to be prepared, but this type of flour is all generally common wheat powder, nutrient is more single, must process now when therefore developing the major ingredient made new advances.
Summary of the invention:
Technical problem to be solved by this invention is to provide a kind of formula rationally, and processing method is simple, coarse food grain height enriched bread powder be of high nutritive value and preparation method thereof.
Technical problem to be solved by this invention realizes by the following technical solutions:
A kind of coarse food grain height enriched bread powder, is characterized in that: be made up of the raw material of following component:
Wheat 30-50 part, soya bean 15-25 part, Chinese sorghum 3-5 part, buckwheat 4-6 part, oat 3-5 part, pea 2-4 part, starch 3-5 part, black soya bean 6-8 part, edible glue 7-9 part, B B-complex 3-5 part, composite mineral matter 2-4 part, a-amylase 3-5 part, Gluten 2-4 part, water 30-40 part.
The preferred ingredient of each raw material is: wheat 40 parts, soya bean 20 parts, Chinese sorghum 4 parts, 5 parts, buckwheat, oat 4 parts, pea 3 parts, starch 4 parts, 7 parts, black soya bean, edible glue 8 parts, B B-complex 4 parts, composite mineral matter 3 parts, a-amylase 4 parts, Gluten 3 parts, 35 parts, water.
Described B B-complex carries out composite making by 3-Hydroxyretinol g, vitamin B2 3g, Catergen g, vitamine D1 3g, amino acid 2g, vitamin k 4g.
Described composite mineral matter is configured by following raw material and forms: calcium 1-2mg, iron 2-4mg, zinc 2-4mg, magnesium 1-3mg, chromium 2-4mg, alpha lipoic acid 2-4mg, potassium 3-5mg, sodium 1-2mg, sulphur 1-2mg.
Described edible glue is guar gum or xanthans.
Another object of the present invention is to provide a kind of method preparing coarse food grain height enriched bread powder of the present invention, it is characterized in that, comprises the following steps:
(1), after the wheat in raw material, soya bean, Chinese sorghum, buckwheat, oat, pea and black soya bean being carried out abrasive dust respectively, mix, obtain mixed powder, for subsequent use;
(2) mixed powder step 1 prepared mixes with the water in raw material, then adds the edible glue in raw material, after stirring, obtains mixing medicinal extract, drops in steamer, cook;
(3) toasted by the raw material after above-mentioned cooking, after drying, taking-up enters abrasive dust again, obtains mixing ripe powder, for subsequent use;
(4) the ripe powder that mixes prepared by the starch in raw material, B B-complex, composite mineral matter, a-amylase and Gluten and step 3 is mixed, after stirring, sieve and can obtain.
The invention has the beneficial effects as follows: present invention process flow process is succinct, reasonable raw material proportioning, and with low cost, raw material is easy to get, the bread flour fragrance that making obtains is dense, special taste, local flavor are pure, nutritious, is directly used in bread preparation, convenient and swift.
Detailed description of the invention
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
Embodiment 1
Take wheat 30kg, soya bean 15kg, Chinese sorghum 3kg, buckwheat 4kg, oat 3kg, pea 2kg, starch 3kg, black soya bean 6kg, edible glue 7kg, B B-complex 3kg, composite mineral matter 2kg, a-amylase 3kg, Gluten 2kg, water 30kg;
(1), after the wheat in raw material, soya bean, Chinese sorghum, buckwheat, oat, pea and black soya bean being carried out abrasive dust respectively, mix, obtain mixed powder, for subsequent use;
(2) mixed powder step 1 prepared mixes with the water in raw material, then adds the edible glue in raw material, after stirring, obtains mixing medicinal extract, drops in steamer, cook;
(3) toasted by the raw material after above-mentioned cooking, after drying, taking-up enters abrasive dust again, obtains mixing ripe powder, for subsequent use;
(4) the ripe powder that mixes prepared by the starch in raw material, B B-complex, composite mineral matter, a-amylase and Gluten and step 3 is mixed, after stirring, sieve and can obtain.
Embodiment 2
Take wheat 40kg, soya bean 20kg, Chinese sorghum 4kg, buckwheat 5kg, oat 4kg, pea 3kg, starch 4kg, black soya bean 7kg, edible glue 8kg, B B-complex 4kg, composite mineral matter 3kg, a-amylase 4kg, Gluten 3kg, water 35kg;
(1), after the wheat in raw material, soya bean, Chinese sorghum, buckwheat, oat, pea and black soya bean being carried out abrasive dust respectively, mix, obtain mixed powder, for subsequent use;
(2) mixed powder step 1 prepared mixes with the water in raw material, then adds the edible glue in raw material, after stirring, obtains mixing medicinal extract, drops in steamer, cook;
(3) toasted by the raw material after above-mentioned cooking, after drying, taking-up enters abrasive dust again, obtains mixing ripe powder, for subsequent use;
(4) the ripe powder that mixes prepared by the starch in raw material, B B-complex, composite mineral matter, a-amylase and Gluten and step 3 is mixed, after stirring, sieve and can obtain.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.

Claims (6)

1. a coarse food grain height enriched bread powder, is characterized in that: be made up of the raw material of following component:
Wheat 30-50 part, soya bean 15-25 part, Chinese sorghum 3-5 part, buckwheat 4-6 part, oat 3-5 part, pea 2-4 part, starch 3-5 part, black soya bean 6-8 part, edible glue 7-9 part, B B-complex 3-5 part, composite mineral matter 2-4 part, a-amylase 3-5 part, Gluten 2-4 part, water 30-40 part.
2. a kind of coarse food grain height enriched bread powder according to claim 1, it is characterized in that, the preferred ingredient of each raw material is: wheat 40 parts, soya bean 20 parts, Chinese sorghum 4 parts, 5 parts, buckwheat, oat 4 parts, pea 3 parts, starch 4 parts, 7 parts, black soya bean, edible glue 8 parts, B B-complex 4 parts, composite mineral matter 3 parts, a-amylase 4 parts, Gluten 3 parts, 35 parts, water.
3. a kind of green tea cocoa bean bean sheet jelly according to claim 1, is characterized in that: described B B-complex carries out composite making by 3-Hydroxyretinol g, vitamin B2 3g, Catergen g, vitamine D1 3g, amino acid 2g, vitamin k 4g.
4. a kind of green tea cocoa bean bean sheet jelly according to claim 1, is characterized in that: described composite mineral matter is configured by following raw material and forms: calcium 1-2mg, iron 2-4mg, zinc 2-4mg, magnesium 1-3mg, chromium 2-4mg, alpha lipoic acid 2-4mg, potassium 3-5mg, sodium 1-2mg, sulphur 1-2mg.
5. a kind of green tea cocoa bean bean sheet jelly according to claim 1, is characterized in that: described edible glue is guar gum or xanthans.
6. prepare the method for a kind of green tea cocoa bean bean sheet jelly in claim 1 or 2, it is characterized in that, comprise the following steps:
(1), after the wheat in raw material, soya bean, Chinese sorghum, buckwheat, oat, pea and black soya bean being carried out abrasive dust respectively, mix, obtain mixed powder, for subsequent use;
(2) mixed powder step 1 prepared mixes with the water in raw material, then adds the edible glue in raw material, after stirring, obtains mixing medicinal extract, drops in steamer, cook;
(3) toasted by the raw material after above-mentioned cooking, after drying, taking-up enters abrasive dust again, obtains mixing ripe powder, for subsequent use;
(4) the ripe powder that mixes prepared by the starch in raw material, B B-complex, composite mineral matter, a-amylase and Gluten and step 3 is mixed, after stirring, sieve and can obtain.
CN201510762132.2A 2015-11-10 2015-11-10 Coarse high-nutrient bread flour and preparation method thereof Withdrawn CN105341047A (en)

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Application Number Priority Date Filing Date Title
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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105685153A (en) * 2016-03-31 2016-06-22 济南高瑞生物科技有限公司 Bread flour capable of enhancing resistance
CN106818988A (en) * 2017-02-27 2017-06-13 张晓娟 A kind of processing method of selenium-enriched bread powder
CN106879924A (en) * 2017-02-24 2017-06-23 扬州方广食品有限公司 Infant nutrient face based on mixing bean powder
CN106942310A (en) * 2017-02-27 2017-07-14 张晓娟 A kind of processing method of zinc-rich cake mix

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1502246A (en) * 2002-11-25 2004-06-09 立 朱 Complete nutrient bread
CN102232399A (en) * 2010-12-02 2011-11-09 泰兴市一鸣生物制品有限公司 Quality improver for flour and minor cereal flour and using method thereof
CN102754673A (en) * 2012-08-07 2012-10-31 合肥工业大学 Quality modifier for compound multi-grain bread powder
CN103082189A (en) * 2011-11-05 2013-05-08 姜丽 Nutrient grain powder
CN104705367A (en) * 2013-12-13 2015-06-17 孙寿浩 Coarse grain nutritional bread flour

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1502246A (en) * 2002-11-25 2004-06-09 立 朱 Complete nutrient bread
CN102232399A (en) * 2010-12-02 2011-11-09 泰兴市一鸣生物制品有限公司 Quality improver for flour and minor cereal flour and using method thereof
CN103082189A (en) * 2011-11-05 2013-05-08 姜丽 Nutrient grain powder
CN102754673A (en) * 2012-08-07 2012-10-31 合肥工业大学 Quality modifier for compound multi-grain bread powder
CN104705367A (en) * 2013-12-13 2015-06-17 孙寿浩 Coarse grain nutritional bread flour

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105685153A (en) * 2016-03-31 2016-06-22 济南高瑞生物科技有限公司 Bread flour capable of enhancing resistance
CN106879924A (en) * 2017-02-24 2017-06-23 扬州方广食品有限公司 Infant nutrient face based on mixing bean powder
CN106818988A (en) * 2017-02-27 2017-06-13 张晓娟 A kind of processing method of selenium-enriched bread powder
CN106942310A (en) * 2017-02-27 2017-07-14 张晓娟 A kind of processing method of zinc-rich cake mix

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Application publication date: 20160224