CN106578907A - Whole-oatmeal steamed bread and making method thereof - Google Patents
Whole-oatmeal steamed bread and making method thereof Download PDFInfo
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- CN106578907A CN106578907A CN201611159240.1A CN201611159240A CN106578907A CN 106578907 A CN106578907 A CN 106578907A CN 201611159240 A CN201611159240 A CN 201611159240A CN 106578907 A CN106578907 A CN 106578907A
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- bromi japonici
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- 238000000034 method Methods 0.000 title claims abstract description 6
- 108010068370 Glutens Proteins 0.000 claims abstract description 62
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- 239000000843 powder Substances 0.000 claims abstract description 37
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 35
- 235000013312 flour Nutrition 0.000 claims abstract description 34
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- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 13
- 230000035784 germination Effects 0.000 claims description 11
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- 238000000855 fermentation Methods 0.000 claims description 10
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- 210000001161 mammalian embryo Anatomy 0.000 claims description 10
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- 229940082509 xanthan gum Drugs 0.000 claims description 5
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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
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses whole-oatmeal steamed bread which is made of, by weight, 90-110 parts of oat superfine powder, 80-100 parts of water, 2-4 parts of dry enzyme, 4-8 parts of wheat gluten, 2-5 parts of xylitol, 1-3 parts of leavening agent, 2-6 parts of glucose, 1-3 parts of flour improver, 10-15 parts of wet gluten, 1-3 parts of baking soda and 2-5 parts of edible oil. The whole-oatmeal steamed bread which is rich in functional ingredient content, high in nutritional value and good in taste and appearance is made by adopting the oat superfine powder and adding various improvers and realizes eating and healthcare effects at the same time. In addition, the invention further provides a making method of the whole-oatmeal steamed bread.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of whole oat four steamed bread and preparation method thereof.
Background technology
As the increasingly raising of people's living standard, health care of food consciousness are also increasingly stronger, Herba bromi japonici is because containing abundant battalion
Form point and special nutrition health-care functions, increasingly favored by people.Protein, lysine, sub- oil in Herba bromi japonici
Acid, beta glucan comparision contents are high, long-term consumption, can reduce cholesterol and accumulate in cardiovascular, for preventing diabetes, high blood
Pressure, hyperlipidemia etc. are very beneficial.But mainly based on edible oatmeal, edible form is more single, and amount is or not the current country
Foot reaches nutrition health-care functions, and is developed into popular staple food, has that coarse mouthfeel, resistance to chewing, stickiness be big, palatability again
Difference, the features such as color and luster is not attractive, do not received by consumers in general.To solve this problem, current most researchs are
Based on Semen Tritici aestivi, then add the oatmeal of different proportion, and the addition of oatmeal is few, it is impossible to meet people
Demand to nutrition.
The content of the invention
A kind of whole oat four steamed bread that the present invention is provided, in solving existing popular staple food, Herba bromi japonici can only be used as auxiliary material
Addition, and addition is few, it is impossible to meet problem of the people to the demand of nutrition.
First purpose of the present invention is to provide a kind of whole oat four steamed bread, is made up of the component of following parts by weight：Swallow
Wheat superfine powder 90-110 parts, water 80-100 parts, dry yeast 2-4 parts, gluten meal 4-8 parts, xylitol 2-5 parts, bulking agent 1-3 parts,
Glucose 2-6 parts, flour improver 1-3 parts, wet gluten 10-15 parts, sodium bicarbonate 1-3 parts, edible oil 2-5 parts.
Preferably, whole oat four steamed bread of the invention, is made up of the component of following parts by weight：90 parts of Herba bromi japonici superfine powder,
80 parts of water, 2 parts of dry yeast, 4 parts of gluten meal, 2 parts of xylitol, 1 part of bulking agent, 2 parts of glucose, 1 part of flour improver, wet gluten
10 parts, 1 part of sodium bicarbonate, 2 parts of edible oil.
Preferably, whole oat four steamed bread of the invention, is made up of the component of following parts by weight：100 parts of Herba bromi japonici superfine powder,
90 parts of water, 3 parts of dry yeast, 6 parts of gluten meal, 3 parts of xylitol, 1 part of bulking agent, 4 parts of glucose, 2 parts of flour improver, wet gluten
10 parts, 1 part of sodium bicarbonate, 2.5 parts of edible oil.
Preferably, whole oat four steamed bread of the invention, is made up of the component of following parts by weight：110 parts of Herba bromi japonici superfine powder,
100 parts of water, 4 parts of dry yeast, 8 parts of gluten meal, 5 parts of xylitol, 3 parts of bulking agent, 6 parts of glucose, 3 parts of flour improver, wet face
15 parts of muscle, 3 parts of sodium bicarbonate, 5 parts of edible oil.
Preferably, the bulking agent is sodium carbonate.
Preferably, the flour improver by 15% carrageenan, 10% xanthan gum, 10% guar gum, 8% steaming
Evaporate the corn starch composition of glyceryl monostearate, 8% sodium tripolyphosphate and 49%.
Preferably, the preparation method of the wet gluten is as follows：By gluten meal and water according to 1:2 ratio is mixed,
Then 12 hours are stood at 4 DEG C in putting it into refrigerator, cancellated wet gluten is obtained, and the wet gluten is cut into
Length is the fourth of 2-4mm, standby.
Second object of the present invention is to provide a kind of manufacture method of whole oat four steamed bread, comprises the following steps：
Step 1, takes fresh Herba bromi japonici, and clear water is laid in after cleaning and is placed with the pallet of two-layer wet gauze, and room temperature stands and makes
Its germination is sprouted, and then cleans up the Herba bromi japonici after germination, then is placed in baking oven and bakees 18h at 40 DEG C, obtains drying swallow
Wheat；
Step 2, the Herba bromi japonici processed in step 1 is crushed, and then crosses 160 mesh sieves, obtains Herba bromi japonici superfine powder；
Step 3, weighs each component by following parts by weight：Herba bromi japonici superfine powder 90-110 parts, water 80-100 parts, dry yeast 2-
4 parts, gluten meal 4-8 parts, xylitol 2-5 parts, bulking agent 1-3 parts, glucose 2-6 parts, flour improver 1-3 parts, wet gluten 10-
15 parts, sodium bicarbonate 1-3 parts, edible oil 2-5 parts, it is standby；
Step 4, by the Herba bromi japonici superfine powder weighed in step 3, water, dry yeast, gluten meal, xylitol, bulking agent, Fructus Vitis viniferae
Sugar, flour improver, wet gluten mix dough-making powder, round shaping, then proof 30min at 37 DEG C, obtain proofing face
Group；
Step 5, adds sodium bicarbonate, the edible oil weighed in step 3 toward proofing of dough, proofing of dough is rubbed into surface
The face embryo of smooth and leaving no air bubbles inside, is then put into face embryo in constant incubator, first lid last layer wet gauze, then covers two-layer
Dry gauze, in 30 DEG C of bottom fermentation 3h, after fermentation is finished, steams 20-30min, that is, obtains the whole oat four steamed bread.
Preferably, in the step 1, room temperature time of repose is 10-14h.
Compared with prior art, the beneficial effects of the present invention is：
1) Herba bromi japonici air-flow super micron mill grinding and sieving is obtained Herba bromi japonici superfine powder by the present invention, then super toward Herba bromi japonici
Add multiple additives quality-improving to be carried out to which in micropowder, produce whole oat four steamed bread, so that Herba bromi japonici becomes popular master
Food.
2) present invention provide whole oat four steamed bread content of functional component enrich, be of high nutritive value, mouthfeel and outward appearance it is good
It is good, the popular staple food of three meals in a day can be become, and the steamed bread is with Herba bromi japonici as raw material, while edible effect with health care is realized, no
Cholesterol can only be reduced to accumulate in cardiovascular, also to preventing diabetes, hypertension, hyperlipidemia etc. to be very beneficial.
Specific embodiment
In order that those skilled in the art more fully understand that technical scheme can be practiced, with reference to concrete
The invention will be further described for embodiment, but illustrated embodiment is not as a limitation of the invention.
Experimental technique described in various embodiments of the present invention, if no special instructions, is conventional method.
Embodiment 1
A kind of whole oat four steamed bread, is made up of the component of following parts by weight：90 parts of Herba bromi japonici superfine powder, 80 parts of water, dry ferment
Female 2 parts, 4 parts of gluten meal, 2 parts of xylitol, 1 part of sodium carbonate, 2 parts of glucose, 1 part of flour improver, 10 parts of wet gluten, sodium bicarbonate
1 part, 2 parts of edible oil, wherein, flour improver by 15% carrageenan, 10% xanthan gum, 10% guar gum, 8% steaming
Evaporate the corn starch composition of glyceryl monostearate, 8% sodium tripolyphosphate and 49%, wet gluten be by gluten meal and water by
According to 1:12 hours are stood at 4 DEG C during refrigerator is put into after 2 ratio mixing, the fourth that length is 2-4mm is then cut into.
Specifically implement according to following steps：
Step 1, takes fresh Herba bromi japonici, and clear water is laid in after cleaning and is placed with the pallet of two-layer wet gauze, and room temperature stands 12h
Make its germination sprout, then the Herba bromi japonici after germination is cleaned up, then be placed in baking oven and 18h bakeed at 40 DEG C, dried
Herba bromi japonici；
Step 2, the Herba bromi japonici processed in step 1 is crushed, and then crosses 160 mesh sieves, obtains Herba bromi japonici superfine powder；
Step 3, weighs each component by following parts by weight：90 parts of Herba bromi japonici superfine powder, 80 parts of water, 2 parts of dry yeast, gluten meal
4 parts, 2 parts of xylitol, 1 part of sodium carbonate, 2 parts of glucose, 1 part of flour improver, 10 parts of wet gluten, 1 part of sodium bicarbonate, edible oil 2
Part, it is standby；
Step 4, by the Herba bromi japonici superfine powder weighed in step 3, water, dry yeast, gluten meal, xylitol, sodium carbonate, Fructus Vitis viniferae
Sugar, flour improver, wet gluten mix dough-making powder, round shaping, then proof 30min at 37 DEG C, obtain proofing face
Group；
Step 5, adds sodium bicarbonate, the edible oil weighed in step 3 toward proofing of dough, proofing of dough is rubbed into surface
The face embryo of smooth and leaving no air bubbles inside, is then put into face embryo in constant incubator, first lid last layer wet gauze, then covers two-layer
Dry gauze, in 30 DEG C of bottom fermentation 3h, after fermentation is finished, steams 20min, that is, obtains the whole oat four steamed bread.
Embodiment 2
A kind of whole oat four steamed bread, is made up of the component of following parts by weight：100 parts of Herba bromi japonici superfine powder, 90 parts of water, dry ferment
Female 3 parts, 6 parts of gluten meal, 3 parts of xylitol, 1 part of sodium carbonate, 4 parts of glucose, 2 parts of flour improver, 10 parts of wet gluten, sodium bicarbonate
1 part, 2.5 parts of edible oil, wherein, flour improver by 15% carrageenan, 10% xanthan gum, 10% guar gum, 8%
Distilled glycerin monostearate, 8% sodium tripolyphosphate and 49% corn starch composition, wet gluten is by gluten meal and water
According to 1:12 hours are stood at 4 DEG C during refrigerator is put into after 2 ratio mixing, the fourth that length is 2-4mm is then cut into
Afterwards.
Specifically implement according to following steps：
Step 1, takes fresh Herba bromi japonici, and clear water is laid in after cleaning and is placed with the pallet of two-layer wet gauze, and room temperature stands 10h
Make its germination sprout, then the Herba bromi japonici after germination is cleaned up, then be placed in baking oven and 18h bakeed at 40 DEG C, dried
Herba bromi japonici；
Step 2, the Herba bromi japonici processed in step 1 is crushed, and then crosses 160 mesh sieves, obtains Herba bromi japonici superfine powder；
Step 3, weighs each component by following parts by weight：100 parts of Herba bromi japonici superfine powder, 90 parts of water, 3 parts of dry yeast, Wheat Gluten
6 parts of powder, 3 parts of xylitol, 1 part of sodium carbonate, 4 parts of glucose, 2 parts of flour improver, 10 parts of wet gluten, 1 part of sodium bicarbonate, edible oil
It is 2.5 parts, standby；
Step 4, by the Herba bromi japonici superfine powder weighed in step 3, water, dry yeast, gluten meal, xylitol, sodium carbonate, Fructus Vitis viniferae
Sugar, flour improver, wet gluten mix dough-making powder, round shaping, then proof 30min at 37 DEG C, obtain proofing face
Group；
Step 5, adds sodium bicarbonate, the edible oil weighed in step 3 toward proofing of dough, proofing of dough is rubbed into surface
The face embryo of smooth and leaving no air bubbles inside, is then put into face embryo in constant incubator, first lid last layer wet gauze, then covers two-layer
Dry gauze, in 30 DEG C of bottom fermentation 3h, after fermentation is finished, steams 30min, that is, obtains the whole oat four steamed bread.
Embodiment 3
A kind of whole oat four steamed bread, is made up of the component of following parts by weight：It is 110 parts of Herba bromi japonici superfine powder, 100 parts of water, dry
4 parts of yeast, 8 parts of gluten meal, 5 parts of xylitol, 3 parts of sodium carbonate, 6 parts of glucose, 3 parts of flour improver, 15 parts of wet gluten, little Su
Make a call to 3 parts, 5 parts of edible oil, wherein, flour improver by 15% carrageenan, 10% xanthan gum, 10% guar gum, 8%
Distilled glycerin monostearate, 8% sodium tripolyphosphate and 49% corn starch composition, wet gluten is by gluten meal and water
According to 1:12 hours are stood at 4 DEG C during refrigerator is put into after 2 ratio mixing, the fourth that length is 2-4mm is then cut into.
Specifically implement according to following steps：
Step 1, takes fresh Herba bromi japonici, and clear water is laid in after cleaning and is placed with the pallet of two-layer wet gauze, and room temperature stands 14h
Make its germination sprout, then the Herba bromi japonici after germination is cleaned up, then be placed in baking oven and 18h bakeed at 40 DEG C, dried
Herba bromi japonici；
Step 2, the Herba bromi japonici processed in step 1 is crushed, and then crosses 160 mesh sieves, obtains Herba bromi japonici superfine powder；
Step 3, weighs each component by following parts by weight：110 parts of Herba bromi japonici superfine powder, 100 parts of water, 4 parts of dry yeast, Wheat Gluten
8 parts of powder, 5 parts of xylitol, 3 parts of sodium carbonate, 6 parts of glucose, 3 parts of flour improver, 15 parts of wet gluten, 3 parts of sodium bicarbonate, edible oil
It is 5 parts, standby；
Step 4, by the Herba bromi japonici superfine powder weighed in step 3, water, dry yeast, gluten meal, xylitol, sodium carbonate, Fructus Vitis viniferae
Sugar, flour improver, wet gluten mix dough-making powder, round shaping, then proof 30min at 37 DEG C, obtain proofing face
Group；
Step 5, adds sodium bicarbonate, the edible oil weighed in step 3 toward proofing of dough, proofing of dough is rubbed into surface
The face embryo of smooth and leaving no air bubbles inside, is then put into face embryo in constant incubator, first lid last layer wet gauze, then covers two-layer
Dry gauze, in 30 DEG C of bottom fermentation 3h, after fermentation is finished, steams 30min, that is, obtains the whole oat four steamed bread.
Embodiment 1-3 has made whole oat four steamed bread all in accordance with the manufacture method of the present invention.Herba bromi japonici is a kind of protein, relies
The higher food of propylhomoserin, linoleic acid content, long-term consumption can reduce cholesterol and accumulate in cardiovascular, for preventing glycosuria
Disease, hypertension, hyperlipidemia etc. are very beneficial；Gluten meal is a kind of excellent flour improver, with good elasticity, film property
And extensibility, in Flour product add gluten meal effectively lift resistance to stirring and the processing characteristics of dough；Glucose
The effects such as absorbing with regulation lipid metabolism, regulation gastrointestinal function, reduction cholesterol, reduction sugar amount, while adding as flour
Agent can play the effect of thickening, aging resistance, moisturizing, can promote dough formation, prevent age of starch and keep steamed bread in
Moisture；Dry yeast is to send out high-activity yeast, it is not necessary to which warm water is activated, and directly can be mixed with raw material, that is, the property sent out is high living
Property yeast can utilize dough in glucide, metabolism produce carbon dioxide, make steamed bread that there is soft, fine and smooth mouthfeel and knot
Structure；Flour improver has preferable stability and water-retaining property, and stable network structure can be formed after water suction, and can be with wet face
Muscle network is cross-linked with each other, and strengthens the three-D space structure of wet gluten, so as to strengthen wet gluten intensity.
As can be seen here, the Herba bromi japonici added in the present invention, xylitol, glucose possess edible effect with health care, can make
The whole oat four steamed bread prepared is of high nutritive value, good palatability, attractive color, pure in smell, can become three meals in a day popular
Staple food, moreover it is possible to reduce cholesterol and accumulate in cardiovascular, is very beneficial for diabetes, hypertension, hyperlipidemia etc. is prevented.And paddy
The addition of protein powder, dry yeast, flour improver and wet gluten can improve the structure of oatmeal, strengthen its muscle, viscoelasticity
Etc. processing characteristics, so as to be used for producing the whole oat four steamed bread of superior performance.
It should be noted that Herba bromi japonici is cleaned in the manufacturing process of full Herba bromi japonici steamed bread by the present invention first, then room temperature is quiet
Putting makes its germination sprout, and the germination technology of employing can change oat flour silty tensile properties so as to which water absorption rate increases, gelatinizing
Viscosity is reduced, and bringing back to life property is reduced, and solves the problems, such as glutinous mouth；And adopt micronizing pulverizing mode improve the mouth of pure Herba bromi japonici steamed bread
Sense problem of rough；Addition flour improver can tentatively solve Herba bromi japonici steamed bread and cannot ferment problem.
, but those skilled in the art once know basic creation although preferred embodiments of the present invention have been described
Property concept, then can make other change and modification to these embodiments.So, claims are intended to be construed to include excellent
Select embodiment and fall into the had altered of the scope of the invention and change.
Obviously, those skilled in the art can carry out the essence of various changes and modification without deviating from the present invention to the present invention
God and scope.So, if these modifications of the present invention and modification belong to the scope of the claims in the present invention and its equivalent technologies
Within be also intended to comprising these change and modification.
Claims (9)
1. a kind of whole oat four steamed bread, it is characterised in that be made up of the component of following parts by weight：Herba bromi japonici superfine powder 90-110
Part, water 80-100 parts, dry yeast 2-4 parts, gluten meal 4-8 parts, xylitol 2-5 parts, bulking agent 1-3 parts, glucose 2-6 parts, face
Flour modifying agent 1-3 parts, wet gluten 10-15 parts, sodium bicarbonate 1-3 parts, edible oil 2-5 parts.
2. whole oat four steamed bread according to claim 1, it is characterised in that be made up of the component of following parts by weight：Swallow
90 parts of wheat superfine powder, 80 parts of water, 2 parts of dry yeast, 4 parts of gluten meal, 2 parts of xylitol, 1 part of bulking agent, 2 parts of glucose, flour change
Good dose 1 part, 10 parts of wet gluten, 1 part of sodium bicarbonate, 2 parts of edible oil.
3. whole oat four steamed bread according to claim 1, it is characterised in that be made up of the component of following parts by weight：Swallow
100 parts of wheat superfine powder, 90 parts of water, 3 parts of dry yeast, 6 parts of gluten meal, 3 parts of xylitol, 1 part of bulking agent, 4 parts of glucose, flour change
Good dose 2 parts, 10 parts of wet gluten, 1 part of sodium bicarbonate, 2.5 parts of edible oil.
4. whole oat four steamed bread according to claim 1, it is characterised in that be made up of the component of following parts by weight：Swallow
110 parts of wheat superfine powder, 100 parts of water, 4 parts of dry yeast, 8 parts of gluten meal, 5 parts of xylitol, 3 parts of bulking agent, 6 parts of glucose, flour
3 parts of modifying agent, 15 parts of wet gluten, 3 parts of sodium bicarbonate, 5 parts of edible oil.
5. the whole oat four steamed bread according to any one of claim 1-4, it is characterised in that the bulking agent is sodium carbonate.
6. the whole oat four steamed bread according to any one of claim 1-4, it is characterised in that the flour improver is by 15%
Carrageenan, 10% xanthan gum, 10% guar gum, 8% Distilled glycerin monostearate, 8% sodium tripolyphosphate with
And 49% corn starch is constituted.
7. whole oat four steamed bread according to claim 1, it is characterised in that the preparation method of the wet gluten is as follows：Will
Gluten meal and water are according to 1:2 ratio is mixed, and stands 12 hours, obtain net in then putting it into refrigerator at 4 DEG C
The wet gluten of shape structure, and the wet gluten is cut into into the fourth that length is 2-4mm, it is standby.
8. the manufacture method of whole oat four steamed bread according to claim 1, it is characterised in that comprise the following steps：
Step 1, takes fresh Herba bromi japonici, and clear water is laid in after cleaning and is placed with the pallet of two-layer wet gauze, and room temperature stands and makes which
Bud is sprouted, and then cleans up the Herba bromi japonici after germination, then is placed in baking oven and bakees 18h at 40 DEG C, obtains drying Herba bromi japonici；
Step 2, drying Herba bromi japonici is crushed, is then crossed 160 mesh sieves, is obtained Herba bromi japonici superfine powder；
Step 3, weighs each component by following parts by weight：Herba bromi japonici superfine powder 90-110 parts, water 80-100 parts, dry yeast 2-4 parts,
Gluten meal 4-8 parts, xylitol 2-5 parts, bulking agent 1-3 parts, glucose 2-6 parts, flour improver 1-3 parts, wet gluten 10-15
Part, sodium bicarbonate 1-3 parts, edible oil 2-5 parts are standby；
Step 4, by the Herba bromi japonici superfine powder weighed in step 3, water, dry yeast, gluten meal, xylitol, bulking agent, glucose, face
Flour modifying agent, wet gluten are mixed, dough-making powder, round shaping, are then proofed 30min at 37 DEG C, are obtained proofing of dough；
Step 5, adds sodium bicarbonate and the edible oil weighed in step 3 toward proofing of dough, proofing of dough is rubbed into surface light
The face embryo of sliding and leaving no air bubbles inside, is then put into face embryo in constant incubator, first lid last layer wet gauze, then covers two again
Layer dry gauze, in 30 DEG C of bottom fermentation 3h, after fermentation is finished, steams 20-30min, that is, obtains the whole oat four steamed bread.
9. the manufacture method of whole oat four steamed bread according to claim 8, it is characterised in that room temperature is quiet in the step 1
The time is put for 10-14h.
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| CN111631244A (en) * | 2020-06-08 | 2020-09-08 | 福建省慕兰卡食品有限公司 | Butter bread and preparation method thereof |
| CN113439819A (en) * | 2021-07-05 | 2021-09-28 | 吉林省白城市农业科学院(吉林省向日葵研究所) | Oat steamed bun and preparation method thereof |
| WO2023011116A1 (en) * | 2021-08-02 | 2023-02-09 | 山西农业大学山西功能食品研究院 | Method for making low-phytic acid potato oat cake rich in dietary fiber |
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| WO2023011116A1 (en) * | 2021-08-02 | 2023-02-09 | 山西农业大学山西功能食品研究院 | Method for making low-phytic acid potato oat cake rich in dietary fiber |
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