CN106798065A - A kind of coarse cereals saqima and preparation method thereof - Google Patents

Abstract

The invention belongs to the technical field of development and utilization of sorghum and naked oats. Aiming at the problems existing in the deep processing of sorghum and naked oats at present, the special grain resources of sorghum and naked oats in my country are fully utilized, and sorghum flour, naked oat flour, high-gluten flour and eggs are scientifically selected. And other raw and auxiliary materials, to produce a kind of snack food Sachima, which is suitable for all ages, with unique flavor, rich nutrition, strong anti-oxidation and health care function, and provide the preparation method of Sachima. It is prepared from sorghum flour, naked oat flour, gluten powder, high-gluten flour, eggs, baking powder, ammonium bicarbonate and yeast powder in a certain proportion. It is a kind of snack food that is nutritious, safe, and has health care functions. It can meet the energy, nutrition and sensory needs of the body at the same time. It also makes full use of the resource advantages of sorghum and naked oats in Shanxi Province to enrich the variety of snack foods in my country. It is of great significance to guide consumers to eat a healthy diet and drive the benefits of small miscellaneous grains.

Description

A kind of miscellaneous grain Shaqima and preparation method thereof

technical field

The invention belongs to the technical field of development and utilization of sorghum and naked oats, and in particular relates to miscellaneous grains Shaqima and a preparation method thereof.

Background technique

Shaqima, also known as Saqima, is one of the unique traditional pastries in my country, which originated from the Manchu. Shaqima is sweet and delicious, with a soft taste and melts in the mouth. The carbohydrates, protein, and fat contained in it can provide a lot of energy for the body and meet the body's dual needs for energy and nutrition. It is suitable for people of all ages. Shaqima products first achieved industrial production in Taiwan, China, and began to be sold in the Mainland in the 1980s. Since then, my country's Shaqima industry has developed rapidly. Due to the differences in eating habits in various parts of my country, there are obvious differences in the formula and production methods of Shaqima, and the produced Shaqima is also different. In 2003, Wanxin and others carried out optimization research on the production process of table-top Shaqima, which provided an important reference for the production of Shaqima. In 2008, after the introduction of the national standard for Shaqima, the production process and quality research of Shaqima really started to develop.

Sorghum, Gramineae Sorghum, also known as sorghum, Zizania, etc., was called sorghum in ancient times. It is a herbaceous plant planted in semi-arid areas. It is a major cereal crop used for food and feed. It is also the fifth most important food crop in the world. Sorghum is relatively tolerant to abiotic stress and is known in some places as a "hardcore crop". According to its nature, it can be divided into hard japonica, soft waxy and so on. In the world, about 42 percent of sorghum is used for human consumption and about 48 percent is used for animal feed. It is widely distributed in the world, and it is widely planted in my country, mainly in Northeast China, Shanxi and other places. At present, sorghum grains, rice bran, stalks, etc. are widely used in the food industry and other industries. 100g of sorghum grain contains 11.4g of water, 8.4g of protein, 2.7g of fat, 75.6g of carbohydrate, relatively less crude fiber and ash, 0.6g and 1.3g respectively, leucine and valine in sorghum grain The content of amino acid is higher than that of corn, and the content of other amino acids is basically the same as that of corn. In addition to cooking porridge and stewing rice, sorghum can also be used to make wine and vinegar. Murekatetr Nicole et al. studied the compound nutritional food of sorghum, soybean and corn flour; Sikandra and P. Boora et al. studied the compound food of sorghum and chickpea.

Naked oats, the genus of cereals, the scientific name is naked oats, also known as oil wheat, bell wheat, etc. Planted in cold, semi-arid regions, it is an herbaceous plant. It is the main food raw material for people in Inner Mongolia, Shanxi and other regions. According to the records of Shanxi Province, it has a history of at least 2,500 years. The planting area in Shanxi Province is about 170,000 hectares, and the total output reaches about 150,000 tons, accounting for 10% of the national output. Naked oats have high nutritional value, and the content of protein, fat, mineral elements and unsaturated fatty acids ranks first among grains, and the protein content is the highest among cereal crops. It contains 8 kinds of amino acids necessary for the human body, especially the high content of lysine In rice and wheat flour; the content of linoleic acid accounts for 38.1%~52.0% of the total fat, and linoleic acid can also lower cholesterol and prevent heart disease. The content of oleic acid accounts for 30%~40% of the total amount of unsaturated fatty acids, and the content of dietary fiber, Ca, P, Fe, and _VB2 is also relatively rich. Naked oats are high in protein, but low in sugar. Regular consumption of naked oats also has a very good hypoglycemic effect on diabetics. The cooked fried noodles processed with buckwheat noodles can be described as the most primitive "instant noodles" in ancient times. In the Ming and Qing dynasties, it was a kind of dry food for Shanxi merchant camel teams on the Silk Road "Suimeng Commercial Road" on the grassland. There are many ways to eat oat noodles, and each has its own advantages and disadvantages in terms of flavor. It can be processed into Castanopsis, Wowo, pinched fish, pancakes, rolls, cat ears, etc., and can also be processed into boiled fish, fried noodles, paste, oatmeal, instant noodles, etc.

In the context of various problems in today's food, consumers' health awareness is gradually increasing, and they are eager to obtain nutritious and safe food. In addition to the most basic nutritional safety, leisure food also needs delicious taste and attractive aroma. and other higher sensory standards.

Contents of the invention

The purpose of the present invention is to solve the problems existing in the deep processing of sorghum and naked oats at present, make full use of the special miscellaneous grain resources of sorghum and naked oats in my country, and scientifically select raw and auxiliary materials such as sorghum flour, naked oat flour, high-gluten flour, eggs, etc., to produce a flavor It is a unique, nutritious, anti-oxidant and health-care function, which is suitable for all ages, and it also provides the preparation method of the multigrain Sachima.

The present invention is realized by the following technical scheme: a miscellaneous grain Shaqima, made of the following raw materials in parts by mass, 20 parts of sorghum flour, 10 parts of naked oat flour, 20 parts of gluten powder, 50 parts of high-gluten flour, and 60 parts of eggs 1.4 parts of baking powder, 0.8 parts of ammonium bicarbonate, and 0.35 parts of yeast powder.

The preparation method of miscellaneous grains Shaqima of the present invention comprises the following steps:

(1) Flour mixing: mix sorghum flour, naked oat flour, gluten powder, high-gluten flour, yeast powder, and baking powder evenly, and set aside;

(2) Beat eggs: shell fresh eggs, put them in a container, add ammonium bicarbonate, stir until the egg liquid is emulsified, stop when fine and uniform bubbles appear, and set aside;

(3) Kneading dough: mix the mixed powder prepared in step (1) with the egg liquid prepared in step (2), and knead it into a smooth dough on the chopping board;

(4) Proofing: Put the kneaded dough into the proofing box, the temperature is 40°C and the humidity is 80% to proof for 2 hours;

(5) Layering: Take out the dough, sprinkle a layer of edible cornstarch, that is, powder, press the dough to a thickness of 1.5mm with a noodle press, cut into strips, the length and width are 80×3.0mm;

(6) Second proofing: Put the above-mentioned cut noodles into the proofing box at a temperature of 40°C and a humidity of 80% for proofing for 2 hours;

(7) Fried strips: Take out the proofed noodles, remove the powder, and fry the strips. After the fried strips are light yellow or golden yellow, the fried strips can be taken out after inflation;

(8) Boil sugar: Boil white granulated sugar and preserved fruit syrup with a mass ratio of 2:1 in a pot until the syrup is thick and soft and light yellow sugar can be pulled out;

(9) Mix sugar: Add the fried strips into the pot, stir fry evenly, coat each strip with syrup, then put it into the mold, flatten it, and cool it down.

According to the nutritional and health-care functional components of sorghum and naked oats in Shanxi Province, the invention scientifically selects a reasonable process to minimize the loss of nutritional components and active components in the processing process, and develops the coarse grain Sachima. It can make up for the lack of amino acids and meet the needs of the body. Combining the characteristics of high iron, high fiber and rich bioactive ingredients polyphenols, the product has corresponding nutritional and health functions. In addition to the rich nutrients in sorghum and naked oats, the polyphenolic compounds they contain, as an important antioxidant active ingredient, delay or inhibit lipids and other biofilms by blocking the chain reaction caused by free radicals The oxidation process plays a role in preventing aging and assisting in the treatment of chronic diseases. Many experiments have shown that polyphenols in grains have anti-oxidation, anti-tumor, anti-bacterial, anti-inflammatory, detoxification and liver protection, improve memory, anti-diabetic complications, regulate immunity, lower cholesterol, etc., and have effects on cardiovascular diseases, endocrine and Metabolism and cells are affected, and regular consumption can help prevent various chronic diseases such as cardiovascular disease, type 2 diabetes, and colon cancer. In addition, the β-glucan in naked oats has a good effect on maintaining blood sugar balance and inhibiting the absorption of cholesterol.

The physical and chemical indexes of the miscellaneous grain Sachima produced by the method of the present invention are: (1) Moisture content≤12.0%, measured according to GB 50093-2010. (2) Total sugar ≤ 28.0%, determined according to GB/T 5009.7-2008. (3) Crude fat ≤ 35.0mg/kg, measured according to GB/T5009.6-2003. (4) Protein ≥ 4.0 mg/kg, determined according to GB5009.5-2010.

The sensory indicators of the miscellaneous grain Sachima produced by the method of the invention are: (1) Appearance: light yellow to golden in color, neat in shape and consistent in size. (2) Taste and smell: Moderate sweetness, egg flavor and special flavor of miscellaneous grains, no peculiar smell. (3) Tissue texture: The tissue is loose, soft, not dry, not caught, and not hard or loose when pressed by hand. (4) Impurities: no impurities visible to the naked eye.

The miscellaneous grains Shaqima produced by the invention is a kind of snack food with nutrition, safety and health care function, which can meet the energy, nutrition and sensory needs of the body at the same time, and make full use of the resource advantages of sorghum and naked oats, the characteristic small miscellaneous grains of Shanxi Province, It is of great significance to enrich the varieties of leisure food in our country, guide consumers to eat healthily, and drive the benefits of small miscellaneous grains.

Description of drawings

Fig. 1 is a graph showing the effect of the amount of sorghum flour added on the sensory quality of the product; Fig. 2 is a graph showing the effect of the amount of oat flour added on the sensory quality of the product; Fig. 3 is a graph showing the effect of the amount of gluten powder on the sensory quality of the product; Fig. 4 is a graph showing the effect of the addition of ammonium bicarbonate on the sensory quality of the product; Fig. 5 is a graph showing the effect of the amount of baking powder on the sensory quality of the product; Fig. 6 is a graph showing the effect of the amount of baking soda on the sensory quality of the product; Fig. 7 is the result diagram of the effect of the amount of yeast powder added on the sensory quality of the product; Fig. 8 is the result diagram of the effect of proofing temperature on the sensory quality of the product; Fig. 9 is the result diagram of the effect of proofing time on the sensory quality of the product.

detailed description

Example 1: A miscellaneous grain Shaqima, made of the following raw materials, 20g of sorghum flour, 10g of naked oat flour, 20g of gluten powder, 50g of high-gluten flour, 60g of eggs, 1.4 parts of baking powder, ammonium bicarbonate 0.8g, yeast powder 0.35g;

The preparation method of the miscellaneous grain Shaqima comprises the following steps:

(1) Flour mixing: mix sorghum flour, naked oat flour, gluten powder, high-gluten flour, yeast powder, and baking powder evenly, and set aside;

(2) Beat eggs: shell fresh eggs, put them in a container, add ammonium bicarbonate, and stir slowly until the egg liquid is emulsified, stop when there are many fine and uniform bubbles, and set aside;

(3) Kneading the dough: Mix the mixed powder prepared in step (1) with the egg liquid prepared in step (2) to make the dough smooth. You can add a small amount of cold boiled water, mix slowly, and knead it smooth on the chopping board dough;

(4) Proofing: Put the kneaded dough into the proofing box, the temperature is 40°C and the humidity is 80% to proof for 2 hours;

(5) Layering: Take out the dough, sprinkle a layer of food-grade corn starch to prevent the sticking of Sachima strips, use a noodle press to press the dough to a thickness of 1.5mm, cut into strips, the length and width are 80 ×3.0mm;

(6) Second proofing: Put the above-mentioned cut noodles into the proofing box at a temperature of 40°C and a humidity of 80% for proofing for 2 hours;

(7) Fried sticks: Take out the proofed noodles, sieve to remove excess powder on the surface, and fry the sticks until the fried sticks are light yellow or golden yellow, and the fried sticks can be taken out after inflation;

(8) Boil sugar: Boil white granulated sugar and preserved fruit syrup with a mass ratio of 2:1 in a pot until the syrup is thick and soft and light yellow sugar can be pulled out;

(9) Mix sugar: Add the fried sticks into the pot, stir fry evenly, so that each fried stick can basically be coated with syrup to ensure the taste, then put it into the mold, flatten it, and cool it down.

Experimental example 1: Sachima sensory evaluation: The prepared Sachima samples were randomly numbered. Refer to the national standard and use Table 1 as the standard for sensory evaluation.

Table 1: Shaqima sensory evaluation criteria

Experimental Example 2: Single factor experiment: Controlling other conditions unchanged, separately increase sorghum flour, naked oat flour, gluten powder, ammonium bicarbonate, baking powder, baking soda, yeast powder, increase proofing temperature, and prolong The proofing time was used to detect the influence of the above indicators on the sensory score of the prepared multigrain Sachima.

The test results show:

The effect of sorghum flour on product quality: the results are shown in Figure 1. With the increase of sorghum flour, the sensory score first increased and then decreased. When the sorghum flour was added 20%, the sensory score was the highest (88 points) , the sensory quality is also the best. When the addition of sorghum flour is higher than 35%, the fried noodles have poor expansion and softness, and the fried noodles are hard, dark in color, easy to break, and the sensory score is reduced. Therefore, the amount of sorghum flour added is between 5% and 35%, and the sorghum flour is set at 20% through a single factor test.

The influence of naked oat flour on product quality: the results are shown in Figure 2. When the sorghum flour is reduced, the same amount of naked oat flour is added without changing the amount of high-gluten flour added. With the increase of the added amount of naked oat flour, the sensory score It showed a trend of increasing first and then decreasing, because both sorghum flour and naked oat flour are low-gluten flours. The purpose of reducing sorghum flour and adding naked oat flour is to make Shaqima more nutritious. When the addition amount of naked oat flour was 10%, the sensory score was the highest (86 points), and the sensory quality was also the best. When the amount of oat flour added exceeds 25%, the fried noodles also have poor bulk and softness, the noodles are hard and easy to break, but the color becomes lighter, and the sensory score also shows a downward trend. From this, it can be determined that the amount of naked oat flour added is between 5% and 15%, and the naked oat flour is set at 10% through a single factor test.

The effect of gluten on product quality: the results are shown in Figure 3. With the increase of the amount of gluten added, the sensory score first increased and then decreased, and the sensory score of Shaqima was the highest (87 points) at 20%-25% ), with the increase of gluten powder, the fried noodles gradually become thicker, and the softness of the noodles also increases, but when the added amount is greater than 35%, the fried noodles will shrink due to the high gluten content. The retraction phenomenon is more obvious, and the fried strips are not smooth, and the surface is uneven. Therefore, through a single factor test, the amount of gluten flour is set at 20%, and high-gluten flour accounts for 50%.

The impact of ammonium bicarbonate on product quality: the results are shown in Figure 4. The sensory score was the highest (83 points) when the ammonium bicarbonate was added at 0.8%. The prepared Shaqima is relatively hard in mouthfeel, and when the added amount exceeds 1.0 g, the produced product has an unpleasant smell. Therefore, the addition of ammonium bicarbonate was set at 0.8% through a single factor test.

The effect of baking powder on product quality: the results are shown in Figure 5. With the increase of the amount of baking powder, the sensory score first increased and then stabilized. When the amount of baking powder was 1.4%, the sensory score was the highest (80 points). The quality is also the best. At this time, obvious air bubbles can be seen in the noodles after proofing, and the fried noodles have regular shape, uniform air bubbles, light yellow color and good taste. The amount of baking powder increases, and the change is not obvious, so choose 1.4%.

The impact of baking soda on product quality: the results are shown in Figure 6. It can be seen from Figure 6 that when the amount of baking soda is continuously increased, the sensory score will first increase and then decrease. When the amount of baking soda is 0.8%, the sensory score is the highest ( 83 points), sensory quality is also the best. When the amount of baking soda added is low, the expansion and softness of fried noodles are poor. When the amount of baking soda added exceeds 1.0%, the noodles are severely bulky, irregular in shape, blistered on the surface, and the salty taste is obvious. The single factor test chooses 0.8%.

The effect of yeast powder on product quality, the results are shown in Figure 7. With the increase of the amount of yeast powder added, the sensory score first increased and then leveled off. When the amount of yeast powder added was 0.35%, the sensory score was the highest (81 points ), the sensory quality is also the best. With the increase of the amount of yeast powder, the expansion degree of the dough will not increase, but will gradually become flat, so it is determined that the amount of yeast powder added is 0.35%.

The effect of proofing temperature on product quality is shown in Figure 8. As the proofing temperature continues to rise, the sensory score of Shaqima gradually increases and tends to be flat. The sensory score is the highest when the proofing temperature is 40°C. Sensory quality is also the best. The fried noodles are relatively large in size and have the best taste. No matter how high the temperature is, the volume will not increase. The experimental results show that the proofing temperature is the best at 40°C.

The effect of proofing time on product quality, the results are shown in Figure 9. With the extension of proofing time, the sensory score of Shaqima first increased obviously and then basically did not change. When the two proofing times were both 2 hours, the sensory score The highest (88 points), the best sensory quality. At this time, the fried noodles have good swelling properties, and the volume will not change significantly if the proofing time is extended, so the proofing time is determined to be 2 hours for both times.

Experimental example 3: Orthogonal experiment to determine the production process of miscellaneous grains Shaqima: the ratio of mixed flour (sorghum flour: naked oat flour: gluten flour: high-gluten flour), ammonium bicarbonate, baking powder, and proofing time are used as orthogonal test factors , to determine the best formula of multigrain Shaqima. Taking the sensory score as the index, the L ₉ (3 ⁴ ) orthogonal table was used to conduct the orthogonal test to find the optimal test data. The test factors and levels are shown in Table 2, and the results of the orthogonal test are shown in Table 3.

Table 2: Orthogonal test factors and levels

Table 3: Orthogonal test results

Orthogonal results were analyzed by variance, and the analysis results are shown in Table 4.

Table 4: Analysis of Variance

From the results of the orthogonal test, it can be known that the proportion of mixed powder, proofing time, the amount of ammonium bicarbonate added, and the amount of baking powder added have a significant impact on the sensory quality of Sachima. From the analysis of variance, it can be concluded that the order of single factors affecting the sensory quality of Shaqima is: proportion of mixed powder > proofing time > amount of ammonium bicarbonate > added amount of baking powder, and the most significant factor is the proportion of mixed powder. It is concluded that the theoretical optimal process of miscellaneous grains Shaqima is A ₂ B ₂ C ₃ D ₂ , there is a certain difference between the theoretical value and the actual value, and the optimal process parameter is obtained through the verification test, that is, the ratio of mixed flour (sorghum flour: oat flour Wheat flour: gluten flour: high-gluten flour) = 20:10:20:50, the first and second proofing times are both 2 hours, the amount of baking powder added is 1.4%, and the amount of ammonium bicarbonate added is 0.8% , Shaqima made with this recipe is golden in color, soft and sweet, melts in the mouth, and has the unique grain fragrance of miscellaneous grains.

The physical and chemical indexes of the miscellaneous grain Sachima produced by the method of the present invention are: (1) Moisture content≤12.0%, measured according to GB 50093-2010. (2) Total sugar ≤ 28.0%, determined according to GB/T 5009.7-2008. (3) Crude fat ≤ 35.0mg/kg, measured according to GB/T5009.6-2003. (4) Protein ≥ 4.0 mg/kg, determined according to GB5009.5-2010.

The sensory indicators of the miscellaneous grain Sachima produced by the method of the invention are: (1) Appearance: light yellow to golden in color, neat in shape and consistent in size. (2) Taste and smell: Moderate sweetness, egg flavor and special flavor of miscellaneous grains, no peculiar smell. (3) Tissue texture: The tissue is loose, soft, not dry, not caught, and not hard or loose when pressed by hand. (4) Impurities: no impurities visible to the naked eye.

Claims (2)

1. A miscellaneous grain Shaqima is characterized in that: it is made of the following raw materials in parts by mass, 20 parts of sorghum flour, 10 parts of naked oat flour, 20 parts of gluten powder, 50 parts of high-gluten flour, 60 parts of eggs, soaked 1.4 parts of baking powder, 0.8 parts of ammonium bicarbonate, and 0.35 parts of yeast powder. 2. A kind of miscellaneous grain Shaqima according to claim 1, characterized in that: the preparation method comprises the following steps: (1) Flour mixing: mix sorghum flour, naked oat flour, gluten powder, high-gluten flour, yeast powder, and baking powder evenly, and set aside; (2) Beat eggs: shell fresh eggs, put them in a container, add ammonium bicarbonate, stir until the egg liquid is emulsified, stop when fine and uniform bubbles appear, and set aside; (3) Kneading dough: mix the mixed powder prepared in step (1) with the egg liquid prepared in step (2), and knead it into a smooth dough on the chopping board; (4) Proofing: Put the kneaded dough into the proofing box, the temperature is 40°C and the humidity is 80% to proof for 2 hours; (5) Layering: Take out the dough, sprinkle a layer of edible cornstarch, that is, powder, press the dough to a thickness of 1.5mm with a noodle press, cut into strips, the length and width are 80×3.0mm; (6) Second proofing: Put the above-mentioned cut noodles into the proofing box at a temperature of 40°C and a humidity of 80% for proofing for 2 hours; (7) Fried strips: Take out the proofed noodles, remove the powder, and fry the strips. After the fried strips are light yellow or golden yellow, the fried strips can be taken out after inflation; (8) Boil sugar: Boil white granulated sugar and preserved fruit syrup with a mass ratio of 2:1 in a pot until the syrup is thick and soft and light yellow sugar can be pulled out; (9) Mixing sugar: Mixing sugar: Add the fried sticks into the pot, stir fry evenly, coat each fried stick with syrup, then put it into the mold, flatten it, and cool it down.