CN106818988A - A kind of processing method of selenium-enriched bread powder - Google Patents
A kind of processing method of selenium-enriched bread powder Download PDFInfo
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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
- 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
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
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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
- 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
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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
- 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
- A21D2/268—Hydrolysates from proteins
-
- 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
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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
- 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
- A21D2/368—Fermentation by-products, e.g. grapes, hops
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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
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/008—Freeze-drying
-
- 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
-
- 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
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
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Abstract
The invention mainly relates to wheat deep process technology field, a kind of processing method of selenium-enriched bread powder is disclosed, including：Wheat berry is cleaned, is cooked, fermented to Bacillus natto is added in ripe wheat slag, black soya bean and corn are added, continues to ferment, add beer, freeze-drying, adds Gluten, Saccharomyces cerevisiae, pentosan, glutathione, nisin and mixing edible oil, obtains finished product；Nutrition is balanced, and organic selenium content is 62.6 μ g/100g, promotes the absorption of nutritional ingredient, and fragrant and sweet agreeable to the taste, tissue is fine and smooth, there is chewy texture, and income improves 9.7%；Add Bacillus natto to be fermented, the chewy texture of bread, and energy abundant nutrition and fragrance can be increased, strengthen immunity promotes gastrointestinal function, it is to avoid causes obesity, protects cardiovascular and cerebrovascular；Various nourishing additive agents are added, makes bread exquisiteness chewy, shorten fermentation time, improve operating efficiency, suppress varied bacteria growing, extension bread shelf life reaches 15 days.
Description
Technical field
The invention mainly relates to wheat deep process technology field, more particularly to a kind of processing method of selenium-enriched bread powder.
Background technology
Gluten content in bread flour is high, and gluten quality is good, toughness is big, elasticity is good, and the volume that froths is big, makes texture of loaf pine
It is soft, mouthfeel chewiness, but existing bread flour contains substantial amounts of additive, such as brightening agent and emulsifying agent etc. currently on the market,
Very big harm is produced to health.
Selenium is the essential trace element of human body, being capable of strengthen immunity, preventing and treating cardiovascular and cerebrovascular disease, auxiliary treatment sugar
Urine disease, repairs damaged cell, and protect eyes improve the oxygen carrying capacity of red blood cell, and gas defence of detoxifying, antipollution is anti-oxidant, delays to decline
Always.
Selenium-enriched bread powder currently on the market is also little, and price is higher, and is all the simple addition selenium-rich in flour
Composition, is unfavorable for digesting and assimilating, accordingly, it would be desirable to a kind of processing method of new selenium-enriched bread powder.
The content of the invention
In order to make up the defect of prior art, it is an object of the invention to provide a kind of processing method method of selenium-enriched bread powder.
A kind of processing method of selenium-enriched bread powder, comprises the following steps：
（1）Wheat berry is cleaned, 20 ~ 30 mesh are crushed to, the water of wheat weight 10 ~ 15% is added, is well mixed, be placed in 2 ~ 6 DEG C it is quiet
Put 5 ~ 6 hours, add selenium malt, be placed on food steamer and cook, make full use of whole nutrition of wheat, save production cost, can
Tart up and nutrition, promote to digest and assimilate, obtain ripe wheat slag；
（2）To the Bacillus natto that wheat weight 2 ~ 3% is added in ripe wheat slag, turn uniformly, be placed in 38 ~ 40 DEG C and ferment 10 ~ 12 hours,
Promote Bacillus natto fast breeding, shorten fermentation time, obtain one time fermentation wheat；
（3）Black soya bean and corn are cleaned, 10 ~ 20 mesh are crushed to, after cooking, one time fermentation wheat is added, 29 ~ 31 DEG C of fermentations are placed in
3 ~ 4 days, the beer of wheat weight 4 ~ 6% is added, 40 ~ 45 revs/min, stirred 35 ~ 40 minutes, the chewy texture of bread can be increased, and
Energy abundant nutrition and fragrance, strengthen immunity promote gastrointestinal function, it is to avoid cause obesity, protect cardiovascular and cerebrovascular, are adapted to anyone
Group is edible, obtains secondary fermentation wheat；
（4）It is 4 ~ 6% that secondary fermentation wheat is placed in into -47 ~ -45 DEG C of freeze-dryings to water content, is crushed to 300 ~ 360 mesh, is increased
The soft elasticity of dough, makes dough be easy to curing, saves production cost, obtains just powder；
（5）To Gluten, Saccharomyces cerevisiae, pentosan, glutathione, nisin is added in first powder, make starch and albumen
Matter is quickly combined, and increases the elasticity and viscosity of dough, makes bread stomata uniform, and fine and smooth chewy shortens fermentation time, improves work
Efficiency, it is cost-effective, suppress varied bacteria growing, extend bread shelf life, after being well mixed, packing obtains selenium-enriched bread powder；
（6）The mixing edible oil of individually packaging is added, convenient use, packaging obtains finished product.
The step（1）Selenium malt, addition for wheat weight 8 ~ 10%.
The step（3）Black soya bean and corn, addition is respectively the 11 ~ 13% and 14 ~ 16% of wheat weight.
The step（5）Gluten, Saccharomyces cerevisiae, pentosan, glutathione, nisin, addition difference
It is 5 ~ 6%, 3 ~ 4%, 0.07 ~ 0.09%, 0.04 ~ 0.06%, the 0.03 ~ 0.05% of wheat weight.
The step（6）Mixing edible oil, be made up of the raw material of following weight portion：Walnut oil 36 ~ 38, rice bran oil 31 ~
33rd, tea oil 24 ~ 26, Seabuckthorm Seed Oil 16 ~ 18.
By the processing method of the selenium-enriched bread powder, the selenium-enriched bread powder for preparing is processed.
The application method of the selenium-enriched bread powder, takes appropriate selenium-enriched bread powder, adds selenium-enriched bread powder weight 41 ~ 43%
Water, 37 ~ 39 revs/min are stirred 15 ~ 20 minutes, add the mixing edible oil of selenium-enriched bread powder 12 ~ 14%, and 32 ~ 34 revs/min are stirred
Mix 8 ~ 10 minutes, bread is prepared according to the customary preparation methods of bread after standing for fermentation, baking time shorten to conventional bread
2/3。
It is an advantage of the invention that：A kind of processing method of selenium-enriched bread powder that the present invention is provided, prepares simple, user
Just, nutrition is balanced, and organic selenium content is 62.6 μ g/100g, promotes the absorption of nutritional ingredient, is built up resistance, and anti-aging is fragrant
Comfortable mouth, tissue is fine and smooth, there is chewy texture, and income improves 9.7%；After Intact wheat is crushed, selenium malt is added to carry out boiling,
Whole nutrition of wheat are made full use of, production cost 11.3% is saved, by increasing capacitance it is possible to increase fragrance and nutrition, promotes to digest and assimilate；Add
Bacillus natto carries out one time fermentation, promotes Bacillus natto fast breeding, shortens fermentation time, adds the black soya bean and corn of crushing and carries out two
Secondary fermentation, can increase the chewy texture of bread, and can abundant nutrition and fragrance, strengthen immunity, promotion gastrointestinal function, it is to avoid cause
Obesity, protects cardiovascular and cerebrovascular, is adapted to any crowd and eats；Freeze-drying is carried out after secondary fermentation, increases the soft elasticity of dough, made
Dough is easy to curing, the preparation time of bread is shortened 1/3, saves production cost；Gluten, Saccharomyces cerevisiae, penta is added to gather
Sugar, glutathione, nisin, strengthen healthcare function, coordinate gastrointestinal function, beauty and skin care, weight-reducing, make starch and
Protein is quickly combined, and increases the elasticity and viscosity of dough, makes bread stomata uniform, and fine and smooth chewy shortens fermentation time, improves
Operating efficiency, it is cost-effective, suppress varied bacteria growing, prevent bread staling, extension bread shelf life reaches 15 days, be easy to storage and
Transport, without any chemical addition agent, natural health.
Specific embodiment
Below the present invention is illustrated with specific embodiment.
Embodiment 1
A kind of processing method of selenium-enriched bread powder, comprises the following steps：
（1）Wheat berry is cleaned, 20 mesh are crushed to, the water of wheat weight 10% is added, is well mixed, be placed in 2 DEG C and stand 5 hours,
Selenium malt is added, addition is the 8% of wheat weight, is placed on food steamer and cooks, and makes full use of whole nutrition of wheat, saves life
Produce cost, by increasing capacitance it is possible to increase fragrance and nutrition, promote to digest and assimilate, obtain ripe wheat slag；
（2）To the Bacillus natto that wheat weight 2% is added in ripe wheat slag, turn uniformly, be placed in 38 DEG C and ferment 10 hours, promote natto
Bacterium fast breeding, shortens fermentation time, obtains one time fermentation wheat；
（3）Black soya bean and corn are cleaned, 10 mesh are crushed to, after cooking, adds one time fermentation wheat, addition to be respectively wheat weight
The 11% and 14% of amount, is placed in 29 DEG C and ferments 3 days, adds the beer of wheat weight 4%, 40 revs/min, stirs 35 minutes, Ji Nengzeng
With the chewy texture of bread, and energy abundant nutrition and fragrance, strengthen immunity promotes gastrointestinal function, it is to avoid causes obesity, protects heart and brain
Blood vessel, is adapted to any crowd and eats, and obtains secondary fermentation wheat；
（4）It is 4% that secondary fermentation wheat is placed in into -47 DEG C of freeze-dryings to water content, is crushed to 300 mesh, increases the soft bullet of dough
Property, dough is easy to curing, production cost is saved, obtain just powder；
（5）It is respectively to Gluten, Saccharomyces cerevisiae, pentosan, glutathione, nisin, addition is added in first powder
5%, 3%, 0.07%, 0.04%, the 0.03% of wheat weight, makes starch and protein quickly combine, and increases the elastic and viscous of dough
Degree, makes bread stomata uniform, and fine and smooth chewy shortens fermentation time, improves operating efficiency, cost-effective, suppresses varied bacteria growing, prolongs
Loaf shelf life, after being well mixed, packing obtains selenium-enriched bread powder；
（6）The mixing edible oil of individually packaging is added, convenient use, packaging obtains finished product.
The step（6）Mixing edible oil, be made up of the raw material of following weight portion：Walnut oil 36, rice bran oil 31, tea oil
24th, Seabuckthorm Seed Oil 16.
By the processing method of the selenium-enriched bread powder, the selenium-enriched bread powder for preparing is processed.
The application method of the selenium-enriched bread powder, takes appropriate selenium-enriched bread powder, adds the water of selenium-enriched bread powder weight 41%,
37 revs/min are stirred 15 minutes, add the mixing edible oil of selenium-enriched bread powder 12%, and 32 revs/min are stirred 8 minutes, standing for fermentation
Bread is prepared according to the customary preparation methods of bread afterwards, baking time shorten to the 2/3 of conventional bread.
Embodiment 2
A kind of processing method of selenium-enriched bread powder, comprises the following steps：
（1）Wheat berry is cleaned, 20 mesh are crushed to, the water of wheat weight 13% is added, is well mixed, be placed in 4 DEG C and stand 5 hours,
Selenium malt is added, addition is the 9% of wheat weight, is placed on food steamer and cooks, and makes full use of whole nutrition of wheat, saves life
Produce cost, by increasing capacitance it is possible to increase fragrance and nutrition, promote to digest and assimilate, obtain ripe wheat slag；
（2）To the Bacillus natto that wheat weight 2.5% is added in ripe wheat slag, turn uniformly, be placed in 39 DEG C and ferment 11 hours, promote to receive
Beans bacterium fast breeding, shortens fermentation time, obtains one time fermentation wheat；
（3）Black soya bean and corn are cleaned, 10 mesh are crushed to, after cooking, adds one time fermentation wheat, addition to be respectively wheat weight
The 12% and 15% of amount, is placed in 30 DEG C and ferments 3 days, adds the beer of wheat weight 5%, 43 revs/min, stirs 38 minutes, Ji Nengzeng
With the chewy texture of bread, and energy abundant nutrition and fragrance, strengthen immunity promotes gastrointestinal function, it is to avoid causes obesity, protects heart and brain
Blood vessel, is adapted to any crowd and eats, and obtains secondary fermentation wheat；
（4）It is 5% that secondary fermentation wheat is placed in into -46 DEG C of freeze-dryings to water content, is crushed to 340 mesh, increases the soft bullet of dough
Property, dough is easy to curing, production cost is saved, obtain just powder；
（5）It is respectively to Gluten, Saccharomyces cerevisiae, pentosan, glutathione, nisin, addition is added in first powder
5.5%, 3.5%, 0.08%, 0.05%, the 0.04% of wheat weight, makes starch and protein quickly combine, increase dough elasticity and
Viscosity, makes bread stomata uniform, and fine and smooth chewy shortens fermentation time, improves operating efficiency, cost-effective, suppresses varied bacteria growing,
Extension bread shelf life, after being well mixed, packing obtains selenium-enriched bread powder；
（6）The mixing edible oil of individually packaging is added, convenient use, packaging obtains finished product.
The step（6）Mixing edible oil, be made up of the raw material of following weight portion：Walnut oil 37, rice bran oil 32, tea oil
25th, Seabuckthorm Seed Oil 17.
By the processing method of the selenium-enriched bread powder, the selenium-enriched bread powder for preparing is processed.
The application method of the selenium-enriched bread powder, takes appropriate selenium-enriched bread powder, adds the water of selenium-enriched bread powder weight 42%,
38 revs/min are stirred 18 minutes, add the mixing edible oil of selenium-enriched bread powder 13%, and 33 revs/min are stirred 9 minutes, standing for fermentation
Bread is prepared according to the customary preparation methods of bread afterwards, baking time shorten to the 2/3 of conventional bread.
Embodiment 3
A kind of processing method of selenium-enriched bread powder, comprises the following steps：
（1）Wheat berry is cleaned, 30 mesh are crushed to, the water of wheat weight 15% is added, is well mixed, be placed in 6 DEG C and stand 6 hours,
Selenium malt is added, addition is the 10% of wheat weight, is placed on food steamer and cooks, and makes full use of whole nutrition of wheat, saves life
Produce cost, by increasing capacitance it is possible to increase fragrance and nutrition, promote to digest and assimilate, obtain ripe wheat slag；
（2）To the Bacillus natto that wheat weight 3% is added in ripe wheat slag, turn uniformly, be placed in 40 DEG C and ferment 12 hours, promote natto
Bacterium fast breeding, shortens fermentation time, obtains one time fermentation wheat；
（3）Black soya bean and corn are cleaned, 20 mesh are crushed to, after cooking, adds one time fermentation wheat, addition to be respectively wheat weight
The 13% and 16% of amount, is placed in 31 DEG C and ferments 4 days, adds the beer of wheat weight 6%, 45 revs/min, stirs 40 minutes, Ji Nengzeng
With the chewy texture of bread, and energy abundant nutrition and fragrance, strengthen immunity promotes gastrointestinal function, it is to avoid causes obesity, protects heart and brain
Blood vessel, is adapted to any crowd and eats, and obtains secondary fermentation wheat；
（4）It is 6% that secondary fermentation wheat is placed in into -45 DEG C of freeze-dryings to water content, is crushed to 360 mesh, increases the soft bullet of dough
Property, dough is easy to curing, production cost is saved, obtain just powder；
（5）It is respectively to Gluten, Saccharomyces cerevisiae, pentosan, glutathione, nisin, addition is added in first powder
6%, 4%, 0.09%, 0.06%, the 0.05% of wheat weight, makes starch and protein quickly combine, and increases the elastic and viscous of dough
Degree, makes bread stomata uniform, and fine and smooth chewy shortens fermentation time, improves operating efficiency, cost-effective, suppresses varied bacteria growing, prolongs
Loaf shelf life, after being well mixed, packing obtains selenium-enriched bread powder；
（6）The mixing edible oil of individually packaging is added, convenient use, packaging obtains finished product.
The step（6）Mixing edible oil, be made up of the raw material of following weight portion：Walnut oil 38, rice bran oil 33, tea oil
26th, Seabuckthorm Seed Oil 18.
By the processing method of the selenium-enriched bread powder, the selenium-enriched bread powder for preparing is processed.
The application method of the selenium-enriched bread powder, takes appropriate selenium-enriched bread powder, adds the water of selenium-enriched bread powder weight 43%,
39 revs/min are stirred 20 minutes, add the mixing edible oil of selenium-enriched bread powder 14%, and 34 revs/min are stirred 10 minutes, stand hair
Bread is prepared according to the customary preparation methods of bread after ferment, baking time shorten to the 2/3 of conventional bread.
Comparative example 1
Step（1）In wheat berry be changed to wheat flour, remaining method, with embodiment 1.
Comparative example 2
Removal step（1）In selenium malt and cook, remaining method, with embodiment 1.
Comparative example 3
Removal step（2）In Bacillus natto one time fermentation, remaining method, with embodiment 1.
Comparative example 4
Removal step（3）In black soya bean, corn and beer, remaining method, with embodiment 1.
Comparative example 5
Removal step（3）In secondary fermentation, remaining method, with embodiment 1.
Comparative example 6
Removal step（4）In freeze-drying, be changed to drying, remaining method, with embodiment 1.
Comparative example 7
Removal step（5）In pentosan, nisin, remaining method, with embodiment 1.
Comparative example 8
Existing commercially available selenium-enriched bread powder and preparation method thereof.
The nutritional ingredient of embodiment and comparative example selenium-enriched bread powder：
Selenium-enriched bread powder is prepared with the method for embodiment and comparative example respectively, the nutrition of bread flour is detected, sense organ is carried out to bread
The nutritional ingredient of evaluation and shelf life detection, embodiment and comparative example selenium-enriched bread powder is shown in Table 1.
Table 1：The nutritional ingredient of embodiment and comparative example selenium-enriched bread powder
Note："-" is represented and not detected.
Show from the result of table 1, selenium-enriched bread powder prepared by the processing of embodiment selenium-enriched bread powder, nutritious, selenium content
Substantially high compared with comparative example with protein content, without essence, tissue and mouthfeel are good compared with comparative example, illustrate the selenium-rich of present invention offer
The processing method of bread flour has preparation effect well.
The health-care effect of embodiment and comparative example selenium-enriched bread powder：
Random selection cleaning agent Kunming is randomly divided into 12 groups, respectively 3 embodiment groups, 8 comparative example groups and 1 into mouse 120
Individual blank control group, every group 10, male and female half and half, respectively with embodiment and the bread feeding of the comparative example group into mouse, blank
Into mouse special feed, daily feeding amount is the 15% of Mouse Weight to control group feeding, free water, and continuous feeding 30 days is calculated small
The health-care effect of the body weight of mouse, abdominal fat, free radical and blood sugar, embodiment and comparative example selenium-enriched bread powder is shown in Table 2.
Table 2：The nutrition and health care effect of embodiment and comparative example selenium-enriched bread powder
Show from the result of table 2, into after mouse, body weight increase is slow compared with comparative example, and abdominal fat is small for embodiment selenium-enriched bread feeding, freely
Base and blood-sugar content are less, suitable with blank control group, illustrate the selenium-enriched bread powder of present invention offer and there is good health care to imitate
Really.
Claims (7)
1. a kind of processing method of selenium-enriched bread powder, it is characterised in that comprise the following steps：
（1）Wheat berry is cleaned, 20 ~ 30 mesh are crushed to, the water of wheat weight 10 ~ 15% is added, is well mixed, be placed in 2 ~ 6 DEG C it is quiet
Put 5 ~ 6 hours, add selenium malt, be placed on food steamer and cook, obtain ripe wheat slag；
（2）To the Bacillus natto that wheat weight 2 ~ 3% is added in ripe wheat slag, turn uniformly, be placed in 38 ~ 40 DEG C and ferment 10 ~ 12 hours,
Obtain one time fermentation wheat；
（3）Black soya bean and corn are cleaned, 10 ~ 20 mesh are crushed to, after cooking, one time fermentation wheat is added, 29 ~ 31 DEG C of fermentations are placed in
3 ~ 4 days, the beer of wheat weight 4 ~ 6% is added, 40 ~ 45 revs/min, stirred 35 ~ 40 minutes, obtain secondary fermentation wheat；
（4）It is 4 ~ 6% that secondary fermentation wheat is placed in into -47 ~ -45 DEG C of freeze-dryings to water content, is crushed to 300 ~ 360 mesh, is obtained just
Powder；
（5）To Gluten, Saccharomyces cerevisiae, pentosan, glutathione, nisin is added in first powder, after being well mixed, divide
Dress, obtains selenium-enriched bread powder；
（6）The mixing edible oil of individually packaging is added, packaging obtains finished product.
2. the processing method of selenium-enriched bread powder according to claim 1, it is characterised in that the step（1）Selenium malt, add
Dosage is the 8 ~ 10% of wheat weight.
3. the processing method of selenium-enriched bread powder according to claim 1, it is characterised in that the step（3）Black soya bean and jade
Rice, addition is respectively the 11 ~ 13% and 14 ~ 16% of wheat weight.
4. the processing method of selenium-enriched bread powder according to claim 1, it is characterised in that the step（5）Gluten, face
Bag yeast, pentosan, glutathione, nisin, addition be respectively wheat weight 5 ~ 6%, 3 ~ 4%, 0.07 ~
0.09%、0.04~0.06%、0.03~0.05%。
5. the processing method of selenium-enriched bread powder according to claim 1, it is characterised in that the step（6）Mixed edible
Oil, is made up of the raw material of following weight portion：Walnut oil 36 ~ 38, rice bran oil 31 ~ 33, tea oil 24 ~ 26, Seabuckthorm Seed Oil 16 ~ 18.
6. the processing method of one kind selenium-enriched bread powder according to any one of claim 1 ~ 5, processes the selenium-enriched bread powder for preparing.
7. a kind of application method of the powder of selenium-enriched bread according to claim 6, it is characterised in that take appropriate selenium-enriched bread powder,
The water of selenium-enriched bread powder weight 41 ~ 43% is added, 37 ~ 39 revs/min are stirred 15 ~ 20 minutes, add selenium-enriched bread powder 12 ~ 14%
Mixing edible oil, 32 ~ 34 revs/min are stirred 8 ~ 10 minutes, and the customary preparation methods after standing for fermentation according to bread prepare bread,
Baking time shorten to the 2/3 of conventional bread.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183113A (en) * | 2017-07-07 | 2017-09-22 | 合肥市晶谷米业有限公司 | A kind of selenium-enriched bread powder |
| CN108541881A (en) * | 2018-03-21 | 2018-09-18 | 安徽农业大学 | A kind of extruding Nutritive Rice and preparation method thereof rich in pentosan |
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| CN105994475A (en) * | 2016-05-30 | 2016-10-12 | 安徽省继红食品有限公司 | Novel bread essence |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107183113A (en) * | 2017-07-07 | 2017-09-22 | 合肥市晶谷米业有限公司 | A kind of selenium-enriched bread powder |
| CN108541881A (en) * | 2018-03-21 | 2018-09-18 | 安徽农业大学 | A kind of extruding Nutritive Rice and preparation method thereof rich in pentosan |
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