CN106106616A - A kind of Semen Maydis grain rice edible fungi tailored flour for bread and production method thereof - Google Patents

Abstract

The invention relates to a corn five-grain edible mushroom bread special flour and a production method thereof, which belong to the food processing technology. Corn flour, wheat flour, rice, defatted soybean flour, and tremella are used as raw materials to produce special bread flour with good binding force, elasticity, and extensibility through screening, impurity removal, physical property improvement, particle size adjustment, and blending. The product contains a variety of nutrients from grains, beans, and edible fungi to achieve complementary nutrients from natural food resources. The production process has mild conditions, no pollution, no waste residue, waste steam, and harmful substances; no additives such as gluten enhancers and oxidants are added. The product is safe to eat.

Description

A kind of corn five-grain edible fungus bread special flour and production method thereof

technical field

The invention belongs to the technical field of food processing, and in particular refers to a corn five-grain edible mushroom bread special flour and a production method thereof.

Background technique

Bread is a leavened baked food. Traditional bread is made of wheat flour, yeast, salt and water as the basic raw materials, adding appropriate amount of sugar, oil, dairy products, eggs, fruit materials, additives and other auxiliary materials, and the texture is soft after stirring, fermenting, forming, proofing and baking. convenience food. Bread occupies an important position in baked food. It is bulky and soft, has various flavors, excellent taste, convenient eating, and easy digestion and absorption. Egypt is the earliest country to produce bread. In 1175 BC, archaeologists discovered bread-making patterns on the murals of the palace of Thebes, the capital of Egypt. More than 5,000 years ago, the Egyptians were known to mix flour with water, potatoes and salt, put it in a hot place and use wild yeast to ferment it, then mix it with flour, knead it into dough and put it in a circular clay furnace made of soil. Toast in medium to make bread-like food. According to research, bread production has a history of more than 1,800 years so far, and 2/3 of the population in Western countries takes bread as their staple food. In the Middle Ages, when people processed wheat flour, they did not remove the bran, so the bread they made was darker and rougher in color, which was called "black bread". Later, people produced flour with less bran and made "white bread". bread". Bread has many advantages: it can be used as a staple food and is easy to accompany various dishes; it can also be made into other convenience foods (hot dogs, sandwiches, etc.); it is easy to be mechanized and mass-produced; Convenience, hot or cold; high nutritional value, high calorific value, high digestion and absorption rate. In addition, bread is easily fortified. Therefore, once the bread making technology was invented, it developed rapidly. At present, almost all bread products are made of wheat flour, and with people's pursuit of food comfort, the processing precision of special flour for bread is getting higher and higher. At the same time, a lot of sugar, butter and a lot of auxiliary materials are added to bread. , forming high-energy, high-sugar, high-fat, and low-dietary fiber bread products, which have obvious nutritional deficiencies and imbalances, and have adverse effects on human health.

The singleness of food will lead to nutritional imbalance in the human body, and then lead to the occurrence of various nutritional deficiency diseases. Long-term single diet of refined white rice and refined white flour as staple food, lack of high-quality protein, vitamin B1, carotene, essential fatty acids, calcium, zinc and other nutrients lead to obesity, constipation, lower extremity phlebitis, diabetes, coronary heart disease, arteriosclerosis and other related diseases incidence is increasing.

In addition, the types and quantities of food additives used in the processing of special bread flour are increasing, resulting in excessive residues of harmful ingredients in some foods, posing hidden dangers in food safety and seriously affecting people's health. Such as flour whitening agent, gluten enhancer and other additives are used in violation of regulations or added in excess, which makes consumers daunted by food additives, and foods without any additives are favored by consumers.

Traditional Chinese "five grains" refer to rice (rice, rice), millet (yellow rice), millet (also known as millet, commonly known as millet), wheat (wheat), and bean (soybean). There are also places where it refers to hemp, millet, millet, wheat, and bean. "Zhou Li·Tianguan·Disease Medicine": "Treat the disease with five flavors, five grains, and five medicines." Zheng Xuan's note: "Five grains, hemp, millet, millet, wheat, and beans." "Mencius Teng Wengong 1": "Arboriculture and five grains, five grains are ripe and the people are educated." Zhao Qi's note: "Five grains are rice, millet, millet, wheat, and bean." "Five grains, rice, millet, wheat, bean, and hemp." "Suwen·Qi Zang Fa Shi Lun": "Five grains are for nourishment." Wang Bing's note: "It refers to japonica rice, small beans, wheat, soybeans, and yellow millet. "In the volume of "Su Xidi Jialuo Jing": "Five grains refer to barley, wheat, rice, soybeans, and flax." Later, people used five grains as a general term for grains, not necessarily limited to five.

Corn is traditionally not included in my country's five grains. Maize is native to Mexico or Central America and is the main food crop cultivated by the Indians. The history of maize cultivation is estimated to be 4500-5000 years old, but its origin and evolution have always been the focus of research by maize workers. There are different opinions about the time when corn was introduced into China. Some literature records that it was between 1492 and 1511. Maize, also known as corn, is an annual herbaceous plant in the Gramineae family. It is one of the most widely distributed food crops in the world, and its planting area ranks third after wheat and rice. The planting range is from 58°N (Canada and Russia) to 40°S (South America). my country is the golden belt of corn. Corn is one of the main crops in my country, and its output ranks second in the world. It is an important food, feed and chemical raw material in my country.

Edible fungi broadly refers to all edible fungi. In a narrow sense, it refers to large fungi with hypertrophic and fleshy reproductive organs or gelatinous fruiting bodies that can be eaten by humans. Specifically, edible fungi are edible mushrooms; mushrooms refer to large-scale fleshy (or gelatinous) fungi. Plasma) The general term for the class of higher fungi with fruiting bodies or sclerotia. The common ones are shiitake mushrooms, straw mushrooms, mushrooms, fungus, white fungus, Hericium erinaceus, bamboo fungus, matsutake (matsutake), tricholoma, russula and boletus, morel, truffles and so on. Edible fungi are rich in high-quality protein, dietary fiber, vitamins, chitin, essential polyunsaturated fatty acids, zinc, selenium, calcium and other nutrients; edible fungi do not contain starch and cholesterol, and contain natural flavor nucleotides, which are delicious .

The results of the survey on the nutritional status of Chinese residents show that Chinese residents have insufficient intake of VA, VB2, and calcium, and poor utilization of iron, calcium, and zinc. "China Food and Nutrition Development Outline" (2014-2020) proposed that by 2020, the national per capita daily energy intake should be 2200-2300 kcal, of which, the energy supply ratio of cereal food should not be less than 50%, and the energy supply ratio of fat should not be less than 50%. Higher than 30%, the per capita daily protein intake is 78 grams, of which high-quality protein accounts for more than 45%. The intake of micronutrients such as vitamins and minerals basically meets the health needs of residents. It is estimated that by 2020, the phenomenon of malnutrition will be basically eliminated, and the growth of nutritional diseases will be controlled; the growth retardation rate of children under 5 years old will be controlled below 7%, the anemia rate of the whole population will be controlled below 10%, and the anemia rate of pregnant women will be controlled at 17%. %, the anemia rate of the elderly shall be controlled below 15%, and the anemia rate of children under 5 years old shall be controlled below 12%. To achieve this goal, it is necessary to take corresponding measures in terms of food supply for residents, especially focusing on accelerating the development of new processed foods such as convenience foods, nutritious breakfasts, fast foods, and prepared foods that meet nutritional science requirements and food safety standards, and continuously increase the supply of dietary products. type.

Contents of the invention

The invention provides a corn five-grain edible fungus bread special flour and a production method thereof, in order to solve the nutritional deficiency caused by the fact that the current bread products are mainly prepared from a single grain raw material of wheat flour.

The technical scheme that the present invention takes is, comprises the following steps:

(1) The mass ratio of raw materials

100 parts of corn flour, 90-100 parts of high-gluten wheat flour, 5-10 parts of rice flour, 5-8 parts of defatted soybean flour, 3-6 parts of rhubarb rice flour, 3-5 parts of white millet flour, 1-2 parts of white fungus powder;

(2) Crushing of raw materials

Dehulled and degerminated corn kernels are crushed to obtain corn flour with a particle size of 60-100 mesh for later use; rice is crushed to obtain rice flour with a particle size of 60-100 mesh for later use; defatted soybeans are crushed to obtain defatted soybean flour with a particle size of 100-160 mesh for later use; The millet is crushed to obtain rhubarb rice flour and white millet flour with a particle size of 100-160 mesh for later use; the dried white fungus is soaked and rehydrated, washed, and then centrifuged and dehydrated. First, it is microwaved at 80-90°C and then frozen at -50-70°C for composite drying. , and then pulverized to obtain tremella powder with a particle size of 200 to 300 mesh for subsequent use;

(3) Improvement of physical properties

Take the corn flour, rice flour, defatted soybean flour, rhubarb rice flour, and white millet flour in step (2), mix evenly, adjust the moisture content to 25-36%, and then carry out vacuum melt spinning at a temperature of 90-110°C and a time of 5-10 minutes processing, and immediately cut into thin slices with a thickness of 1-3 mm to improve the structure of the material, enhance its elasticity and extensibility, and then freeze-dry and pulverize at -40-60 ° C to obtain a mixture with a particle size of 160-200 mesh. powder, spare;

(4) Deployment

Knead and mix the improved mixture powder obtained in step (3) with high-gluten wheat flour and white fungus powder evenly to obtain special flour for corn five-grain edible fungus bread.

The present invention adopts raw materials such as corn, five grains, and edible fungi to produce bread with good binding force, elasticity, and extensibility through scientific compatibility, utilization of nutritional complementary advantages of natural food resources, screening and removal of impurities, improvement of physical properties, adjustment of particle size, and blending. Special flour, high protein, high dietary fiber, low fat, low energy, rich in vitamins, minerals and other nutrients, can replace the special flour of wheat bread flour, use it as raw material to produce bread products, and provide people with balanced nutrition Bread food. Moreover, it improves the taste and flavor of the product, provides people with healthy food with rich nutrition and good palatability, gives full play to the complementary advantages of natural food resource nutrients, prevents the occurrence of vitamin, zinc, selenium, calcium and other nutrient deficiencies, and strengthens people's physique . The production process has mild conditions, no pollution, no waste residue, waste steam and harmful substances; no additives such as gluten enhancers and oxidants are added, and the product is safe to eat. It broadens the application scope of corn, miscellaneous grains and edible fungi in food processing, provides a kind of nutrient-rich raw material for convenience food production, optimizes the sensory quality of bread products, improves its tissue state, and provides delicious, easy to digest and absorb, rice, noodle Corn, beans, and edible mushrooms are a special flour for corn, five-grain, and edible fungus bread, giving full play to the positive effects of various grains, beans, and edible fungi in promoting the health of residents, and improving the consumption of my country's main grains, beans, and edible fungi. Value and commodity value, creating greater economic and social benefits.

detailed description

Example 1

(1) The mass ratio of raw materials

100 parts of corn flour, 90 parts of high-gluten wheat flour, 5 parts of rice flour, 5 parts of defatted soybean flour, 3 parts of rhubarb rice flour, 3 parts of white millet flour, 1 part of tremella powder;

(2) Crushing of raw materials

The dehulled and degerminated corn kernels are crushed to obtain corn flour with a particle size of 60 mesh for later use; the rice is crushed to obtain rice flour with a particle size of 60 mesh for later use; Purpose Rhubarb rice flour and white millet flour are used for later use; dried white fungus is soaked and rehydrated, washed, and then centrifuged and dehydrated, firstly microwaved at 80°C, then frozen at -50°C, subjected to compound drying treatment, and then crushed to obtain white fungus powder with a particle size of 200 mesh for use;

(3) Improvement of physical properties

Mix corn flour, rice flour, defatted soybean flour, rhubarb rice flour, and white millet flour in step (2) evenly, adjust the moisture content to 25%, then carry out vacuum melt-spinning treatment at a temperature of 90°C for 5 minutes, and immediately cut into Thin flakes with a thickness of 1 mm are used to improve the structure of the material, enhance its elasticity and extensibility, and then freeze-dry and pulverize at -40°C to obtain a mixture-improved powder with a particle size of 160 mesh, which is ready for use.

(4) Deployment

Knead and mix the improved mixture powder obtained in (3) with high-gluten wheat flour and white fungus powder evenly to obtain special flour for corn five-grain edible fungus bread.

Example 2

(1) The mass ratio of raw materials

100 parts of corn flour, 100 parts of high-gluten wheat flour, 10 parts of rice flour, 8 parts of defatted soybean flour, 6 parts of rhubarb rice flour, 5 parts of white millet flour, 2 parts of tremella flour;

(2) Crushing of raw materials

The dehulled and degerminated corn kernels are crushed to obtain corn flour with a particle size of 100 mesh for later use; the rice is crushed to obtain rice flour with a particle size of 100 mesh for later use; Purpose Rhubarb rice flour and white millet flour are used for later use; dried white fungus is soaked and rehydrated, washed, and then centrifuged and dehydrated, firstly microwaved at 90°C, then frozen at -70°C, subjected to compound drying treatment, and then crushed to obtain white fungus powder with a particle size of 300 mesh for use;

(3) Improvement of physical properties

Take the corn flour, rice flour, defatted soybean flour, rhubarb rice flour, and white millet flour in step (2), mix them evenly, adjust the moisture content to 36%, then carry out vacuum melt-spinning treatment at a temperature of 110°C for 10 minutes, and immediately cut into thickness 3mm flakes, improve the structure of the material, enhance its elasticity and extensibility, and then freeze-dry and pulverize at ~-60°C to obtain a mixture-improved powder with a particle size of 200 mesh, which is ready for use;

(4) Deployment

Knead and mix the improved mixture powder obtained in step (3) with high-gluten wheat flour and white fungus powder evenly to obtain special flour for corn five-grain edible fungus bread.

Example 3

(1) The mass ratio of raw materials

100 parts of corn flour, 95 parts of high-gluten wheat flour, 7.5 parts of rice flour, 6.5 parts of defatted soybean flour, 4.5 parts of rhubarb rice flour, 4 parts of white millet flour, and 1.5 parts of tremella powder;

(2) Crushing of raw materials

The dehulled and degerminated corn kernels are crushed to obtain corn flour with a particle size of 80 mesh for later use; the rice is crushed to obtain rice flour with a particle size of 80 mesh for later use; Purpose Rhubarb rice flour and white millet flour are used for later use; dried white fungus is soaked and rehydrated, washed, and then centrifuged and dehydrated, first microwaved at 85°C, then frozen at -60°C, subjected to compound drying treatment, and then crushed to obtain white fungus powder with a particle size of 240 mesh for use;

(3) Improvement of physical properties

Take the corn flour, rice flour, defatted soybean flour, rhubarb rice flour, and white millet flour in step (2) and mix evenly, adjust the moisture content to 30%, then carry out vacuum melt-spinning treatment at a temperature of 100°C for 8 minutes, and immediately cut into Thin flakes with a thickness of 2 mm are used to improve the structure of the material, enhance its elasticity and extensibility, and then freeze-dry and pulverize at -50°C to obtain a mixture-improved powder with a particle size of 180 mesh, which is ready for use;

(4) Deployment

Knead and mix the improved mixture powder obtained in step (3) with high-gluten wheat flour and white fungus powder evenly to obtain special flour for corn five-grain edible fungus bread.

Example 4

(1) The mass ratio of raw materials

100 parts of corn flour, 90 parts of high-gluten wheat flour, 10 parts of rice flour, 5 parts of defatted soybean flour, 6 parts of rhubarb rice flour, 3 parts of white millet flour, 2 parts of tremella flour;

(2) Crushing of raw materials

The dehulled and degerminated corn kernels are crushed to obtain corn flour with a particle size of 60 mesh for later use; the rice is crushed to obtain rice flour with a particle size of 100 mesh for later use; Rhubarb rice flour and white millet flour are used for later use; dried white fungus is soaked and rehydrated, washed, and then centrifuged and dehydrated, firstly microwaved at 80°C, then frozen at -70°C, subjected to compound drying treatment, and then crushed to obtain white fungus powder with a particle size of 300 mesh for use;

(3) Improvement of physical properties

Mix corn flour, rice flour, defatted soybean flour, rhubarb rice flour, and white millet flour in step (2) evenly, adjust the moisture content to 25%, then carry out vacuum melt-spinning treatment at a temperature of 110°C for 5 minutes, and immediately cut into Thin flakes with a thickness of 3 mm are used to improve the structure of the material, enhance its elasticity and extensibility, and then freeze-dry and pulverize at -40°C to obtain a mixture-improved powder with a particle size of 200 mesh, which is ready for use;

(4) Deployment

Knead and mix the improved mixture powder obtained in step (3) with high-gluten wheat flour and white fungus powder evenly to obtain special flour for corn five-grain edible fungus bread.

Claims (2)

1. a corn five grain edible fungus bread special flour and production method thereof, is characterized in that, is obtained by following steps: (1) The mass ratio of raw materials 100 parts of corn flour, 90-100 parts of high-gluten wheat flour, 5-10 parts of rice flour, 5-8 parts of defatted soybean flour, 3-6 parts of rhubarb rice flour, 3-5 parts of white millet flour, 1-2 parts of white fungus powder; (2) Crushing of raw materials Dehulled and degerminated corn kernels are crushed to obtain corn flour with a particle size of 60-100 mesh for later use; rice is crushed to obtain rice flour with a particle size of 60-100 mesh for later use; defatted soybeans are crushed to obtain defatted soybean flour with a particle size of 100-160 mesh for later use; The millet is crushed to obtain rhubarb rice flour and white millet flour with a particle size of 100-160 mesh for later use; the dried white fungus is soaked and rehydrated, washed, and then centrifuged and dehydrated. First, it is microwaved at 80-90°C and then frozen at -50-70°C for composite drying. , and then pulverized to obtain tremella powder with a particle size of 200 to 300 mesh for subsequent use; (3) Improvement of physical properties Take the corn flour, rice flour, defatted soybean flour, rhubarb rice flour, and white millet flour in step (2), mix evenly, adjust the moisture content to 25-36%, and then carry out vacuum melt spinning at a temperature of 90-110°C and a time of 5-10 minutes processing, and immediately cut into thin slices with a thickness of 1-3 mm to improve the structure of the material, enhance its elasticity and extensibility, and then freeze-dry and pulverize at -40-60 ° C to obtain a mixture with a particle size of 160-200 mesh. powder, spare; (4) Deployment Knead and mix the improved mixture powder obtained in step (3) with high-gluten wheat flour and white fungus powder evenly to obtain special flour for corn five-grain edible fungus bread. 2. the production method of a kind of corn five-grain edible mushroom bread flour as claimed in claim 1, is characterized in that comprising the following steps: (1) The mass ratio of raw materials 100 parts of corn flour, 90-100 parts of high-gluten wheat flour, 5-10 parts of rice flour, 5-8 parts of defatted soybean flour, 3-6 parts of rhubarb rice flour, 3-5 parts of white millet flour, 1-2 parts of white fungus powder; (2) Crushing of raw materials Dehulled and degerminated corn kernels are crushed to obtain corn flour with a particle size of 60-100 mesh for later use; rice is crushed to obtain rice flour with a particle size of 60-100 mesh for later use; defatted soybeans are crushed to obtain defatted soybean flour with a particle size of 100-160 mesh for later use; The millet is crushed to obtain rhubarb rice flour and white millet flour with a particle size of 100-160 mesh for later use; the dried white fungus is soaked and rehydrated, washed, and then centrifuged and dehydrated. First, it is microwaved at 80-90°C and then frozen at -50-70°C for composite drying. , and then pulverized to obtain tremella powder with a particle size of 200 to 300 mesh for subsequent use; (3) Improvement of physical properties Take the corn flour, rice flour, defatted soybean flour, rhubarb rice flour, and white millet flour in step (2), mix evenly, adjust the moisture content to 25-36%, and then carry out vacuum melt spinning at a temperature of 90-110°C and a time of 5-10 minutes processing, and immediately cut into thin slices with a thickness of 1-3 mm to improve the structure of the material, enhance its elasticity and extensibility, and then freeze-dry and pulverize at -40-60 ° C to obtain a mixture with a particle size of 160-200 mesh. powder, spare; (4) Deployment Knead and mix the improved mixture powder obtained in step (3) with high-gluten wheat flour and white fungus powder evenly to obtain special flour for corn five-grain edible fungus bread.