CN107467147A - A kind of bread preparation method of modified corn powder purple perilla dregs of rice powder compounding - Google Patents
A kind of bread preparation method of modified corn powder purple perilla dregs of rice powder compounding Download PDFInfo
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- CN107467147A CN107467147A CN201710793782.2A CN201710793782A CN107467147A CN 107467147 A CN107467147 A CN 107467147A CN 201710793782 A CN201710793782 A CN 201710793782A CN 107467147 A CN107467147 A CN 107467147A
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- purple perilla
- powder
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- bread
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of bread preparation method of modified corn powder purple perilla dregs of rice powder compounding, it is characterised in that grinds the purple perilla dregs of rice, ultramicro grinding, sieve to obtain purple perilla dregs of rice powder, adds water material moistening, and extrusion modification processing, ultramicro grinding must be modified purple perilla dregs of rice powder；Into corn flour plus water is made into powder breast, heating water bath pre-gelatinized, adds alkali protease, alpha amylase enzymolysis, obtains the corn flour of stepwise discretization modification；Bread auxiliary material, modifying agent are added into bread raw materials, stirring, when rubbing out gluten, adds butter, continuation and face, the dough become reconciled are stood at room temperature, then carry out stripping and slicing, integer, sabot, are fermented, baking, are packed after finished product natural cooling.
Description
Technical field
The present invention relates to bread field, and in particular to a kind of bread preparation method of modified corn powder-purple perilla dregs of rice powder compounding.
Background technology
China is large agricultural country, and wherein corn annual production is high, and in China, the sown area of corn is very big, and widely distributed,
It is one of main food of people in northern China and Southwest Mountainous Areas and other winterbourne areas corn.Corn has very high nutrition
Value and healthcare function, but its obtained flour quality lacks viscoplasticity in itself, processing quality is relatively low, and this just makes it in food
The development of processing industry is limited by very large.It is the purple perilla dregs of rice that purple perilla seed, which produces the main processing byproduct after Purple Perilla Seed Oil,
Purple perilla seed vegetal pole horn of plenty, the phytoprotein and dietary fiber content in the purple perilla seed dregs of rice are also very high, are advantageous to people's
Health.
The content of the invention
The present invention solves the technical problem of the bread preparation side for providing a kind of modified corn powder-purple perilla dregs of rice powder compounding
Method, the bread mouthfeel prepared according to this method are soft, tasty without granular sensation, fragrance.
The technical problems to be solved by the invention are realized using following technical scheme：
The bread preparation method of a kind of modified corn powder-purple perilla dregs of rice powder compounding, it is characterised in that according to the following steps
Carry out：
A. the modification of purple perilla dregs of rice powder：
The 8-10 parts by weight purple perilla dregs of rice are ground, cross 80-100 mesh sieves, then 5-10min is crushed with micronizer, cross 200-
300 mesh sieves, obtain purple perilla dregs of rice powder；
Into purple perilla dregs of rice powder 1:6-7 adds water, stirs, and puts into 150-160 DEG C of twin (double) screw extruder and carries out extrusion modification
Processing, ultramicro grinding to 300-500 mesh, obtains being modified purple perilla dregs of rice powder；
B. the corn flour that stepwise discretization is modified：
Into 30-40 parts by weight Corn powder 1:2-3 adds water, is made into powder breast, and it is 6-7 to adjust pH with NaOH solution, is placed in 75-85
Heating, pre-gelatinized 6-8min in DEG C water-bath, are cooled to 45-55 DEG C, add alkali protease enzymolysis 55-65min, add α-shallow lake
Powder enzyme digests 18-20min, and it is 3-4 enzyme deactivations to adjust pH with hydrochloric acid solution, cooling, balance 2-5min, adds NaOH solution to neutralize, from
Heart 15-25min, it is deposited in drying at 30-40 DEG C and obtains the corn flour of stepwise discretization modification；
C. it is 10-15 parts by weight oatmeal, 60-70 parts by weight bread flour, 5-10 parts by weight of soybean albumen 2-3 is part by weight modified
Resulting material mixes in purple perilla dregs of rice powder and b, grinds, and crosses 80-100 mesh sieves, obtains bread raw materials；
By 15-20 parts by weight white granulated sugar, 1-2 parts by weight salt, 2-4 parts by weight dusty yeast, 4-6 parts by weight milk powder, 45-50 weight
Part water, 10-15 parts by weight egg liquids are well mixed, and are made into bread auxiliary material；
By 3-4 parts by weight Gluten, 0.3-0.5 parts by weight stearoyl lactate, 1-2 parts by weight xanthans, 0.3-0.4 parts by weight
Guar gum is well mixed, and modifying agent is made；
Bread auxiliary material, modifying agent are added into bread raw materials, stirring, when rubbing out gluten, adds 6-8 parts by weight butter, continue and
Face 20-30min, the dough become reconciled stands 10-15min at room temperature, then carries out stripping and slicing, integer, sabot, is issued at 25-35 DEG C
Ferment 1-2h, 180-190 DEG C of excessive internal heat, it is lower fiery 150-160 DEG C under the conditions of toast 15-25min, packed after finished product natural cooling.
Wherein, extruding screw rotating speed described in step a is 30-40Hz.The dosage of alkali protease is described in step b
300-400u/g, the dosage of alpha-amylase is 10-15u/g, and NaOH solution concentration is 0.1-0.2mol/L, and concentration of hydrochloric acid solution is
0.1-0.2mol/L, centrifugal speed 8000-9000rpm.Relative humidity of being fermented described in step c is 70-80%.
The present invention reaction mechanism and have the beneficial effect that：
The purple perilla dregs of rice are that purple perilla seed produces the processing byproduct after Purple Perilla Seed Oil, in the purple perilla dregs of rice containing substantial amounts of phytoprotein and
Dietary fiber, obtain being modified purple perilla dregs of rice powder by twin-screw extruder, ultramicro grinding, add in bread raw materials, fermented, Roaster
Bread is made in skill；Corn flavor is unique, nutritive value is high, in order to improve the conglobation property of corn flour, with alpha-amylase and alkaline egg
White enzyme stepwise discretization, which is modified, is made modified corn powder, complex role between Gluten, xanthans be present, it is strong can to strengthen its machinery
Degree；Gluten, stearoyl lactate, xanthans, guar gum are mixed and made into Bread improver, stream is improved after addition
Become and learn characteristic, improve the stabilization time of bread flour；Obtained bread epidermis is bright and clean smoothly, in golden yellow, bread core to be had uniformly
Stomata, uniform color, bread resilient flexible is strong, and mouthfeel is soft, tasty without granular sensation, fragrance.
Embodiment
In order that the technical means, the inventive features, the objects and the advantages of the present invention are easy to understand, tie below
Specific embodiment is closed, the present invention is expanded on further.
Embodiment
The bread preparation method of a kind of modified corn powder-purple perilla dregs of rice powder compounding, it is characterised in that according to the following steps
Carry out：
A. the modification of purple perilla dregs of rice powder：
The 8kg purple perilla dregs of rice are ground, cross 100 mesh sieves, then 10min is crushed with micronizer, 200 mesh sieves is crossed, obtains purple perilla
Dregs of rice powder；
Into purple perilla dregs of rice powder 1:7 add water, stir, and put into 150-160 DEG C of twin (double) screw extruder and carry out at extrusion modification
Reason, ultramicro grinding to 300 mesh, obtains being modified purple perilla dregs of rice powder；
B. the corn flour that stepwise discretization is modified：
Into 35kg corn flour 1:3 add water, are made into powder breast, and it is 6-7 to adjust pH with NaOH solution, is placed in 75-85 DEG C of water-bath
Heating, pre-gelatinized 8min, 45-55 DEG C is cooled to, adds alkali protease enzymolysis 65min, add enzymolyzing alpha-amylase
20min, it is 3-4 enzyme deactivations to adjust pH with hydrochloric acid solution, cooling, balance 5min, adds NaOH solution to neutralize, centrifuges 25min, be deposited in
Drying obtains the corn flour of stepwise discretization modification at 30-40 DEG C；
C. 10kg oatmeals, 60kg bread flours, 10kg soybean proteins, 2kg are modified into resulting material in purple perilla dregs of rice powder and b to mix
Close, grind, cross 100 mesh sieves, obtain bread raw materials；
15kg white granulated sugars, 2kg salt, 4kg dusty yeasts, 6kg milk powder, 50kg water, 15kg egg liquids are well mixed, it is auxiliary to be made into bread
Material；
4kg Glutens, 0.3kg stearoyl lactates, 1kg xanthans, 0.3kg guar gums are well mixed, modifying agent is made；
Bread auxiliary material, modifying agent are added into bread raw materials, stirring, when rubbing out gluten, adds 8kg butter, continuation and face
30min, the dough become reconciled stands 15min at room temperature, then carries out stripping and slicing, integer, sabot, and ferment 2h at 25-35 DEG C, upper
Fiery 180-190 DEG C, it is lower fiery 150-160 DEG C under the conditions of toast 25min, packed after finished product natural cooling.
Wherein, extruding screw rotating speed described in step a is 40Hz.The dosage of alkali protease described in step b is 400u/
G, the dosage of alpha-amylase is 15u/g, and NaOH solution concentration is 0.1mol/L, concentration of hydrochloric acid solution 0.1mol/L, and centrifugation is fast
Spend for 8500rpm.Relative humidity of being fermented described in step c is 80%.
Claims (5)
- A kind of 1. bread preparation method of modified corn powder-purple perilla dregs of rice powder compounding, it is characterised in that grind the purple perilla dregs of rice, Ultramicro grinding, sieve to obtain purple perilla dregs of rice powder, adds water material moistening, and extrusion modification processing, ultramicro grinding must be modified purple perilla dregs of rice powder；To corn flour In plus water be made into powder breast, heating water bath pre-gelatinized, add alkali protease, enzymolyzing alpha-amylase, obtain stepwise discretization modification jade Ground rice；Bread auxiliary material, modifying agent are added into bread raw materials, stirring, when rubbing out gluten, butter, continuation and face is added, becomes reconciled Dough is stood at room temperature, then carries out stripping and slicing, integer, sabot, is fermented, baking, is packed after finished product natural cooling.
- 2. the bread preparation method of a kind of modified corn powder-purple perilla dregs of rice powder compounding, it is characterised in that carry out according to the following steps：A. the modification of purple perilla dregs of rice powder：The 8-10 parts by weight purple perilla dregs of rice are ground, cross 80-100 mesh sieves, then 5-10min is crushed with micronizer, cross 200- 300 mesh sieves, obtain purple perilla dregs of rice powder；Into purple perilla dregs of rice powder 1:6-7 adds water, stirs, and puts into 150-160 DEG C of twin (double) screw extruder and carries out extrusion modification Processing, ultramicro grinding to 300-500 mesh, obtains being modified purple perilla dregs of rice powder；B. the corn flour that stepwise discretization is modified：Into 30-40 parts by weight Corn powder 1:2-3 adds water, is made into powder breast, and it is 6-7 to adjust pH with NaOH solution, is placed in 75-85 Heating, pre-gelatinized 6-8min in DEG C water-bath, are cooled to 45-55 DEG C, add alkali protease enzymolysis 55-65min, add α-shallow lake Powder enzyme digests 18-20min, and it is 3-4 enzyme deactivations to adjust pH with hydrochloric acid solution, cooling, balance 2-5min, adds NaOH solution to neutralize, from Heart 15-25min, it is deposited in drying at 30-40 DEG C and obtains the corn flour of stepwise discretization modification；C. by 10-15 parts by weight oatmeal, 60-70 parts by weight bread flour, the part by weight modified purple perilla dregs of rice powder of 2-3,5-10 parts by weight Resulting material mixes in soybean protein and b, grinds, and crosses 80-100 mesh sieves, obtains bread raw materials；By 15-20 parts by weight white granulated sugar, 1-2 parts by weight salt, 2-4 parts by weight dusty yeast, 4-6 parts by weight milk powder, 45-50 weight Part water, 10-15 parts by weight egg liquids are well mixed, and are made into bread auxiliary material；By 3-4 parts by weight Gluten, 0.3-0.5 parts by weight stearoyl lactate, 1-2 parts by weight xanthans, 0.3-0.4 parts by weight Guar gum is well mixed, and modifying agent is made；Bread auxiliary material, modifying agent are added into bread raw materials, stirring, when rubbing out gluten, adds 6-8 parts by weight butter, continue and Face 20-30min, the dough become reconciled stands 10-15min at room temperature, then carries out stripping and slicing, integer, sabot, is issued at 25-35 DEG C Ferment 1-2h, 180-190 DEG C of excessive internal heat, it is lower fiery 150-160 DEG C under the conditions of toast 15-25min, packed after finished product natural cooling.
- 3. a kind of bread preparation method of modified corn powder according to claim 2-purple perilla dregs of rice powder compounding, its feature exist In extruding screw rotating speed described in step a is 30-40Hz.
- 4. a kind of bread preparation method of modified corn powder according to claim 2-purple perilla dregs of rice powder compounding, its feature exist It is 300-400u/g in, the dosage of alkali protease described in step b, the dosage of alpha-amylase is 10-15u/g, NaOH solution Concentration is 0.1-0.2mol/L, concentration of hydrochloric acid solution 0.1-0.2mol/L, centrifugal speed 8000-9000rpm.
- 5. a kind of bread preparation method of modified corn powder according to claim 2-purple perilla dregs of rice powder compounding, its feature exist In relative humidity of being fermented described in step c is 70-80%.
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| CN201710793782.2A CN107467147A (en) | 2017-09-06 | 2017-09-06 | A kind of bread preparation method of modified corn powder purple perilla dregs of rice powder compounding |
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| CN201710793782.2A CN107467147A (en) | 2017-09-06 | 2017-09-06 | A kind of bread preparation method of modified corn powder purple perilla dregs of rice powder compounding |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110637859A (en) * | 2019-11-21 | 2020-01-03 | 黑龙江大学 | Selenium-rich purple perilla biscuit and making method thereof |
| CN115349538A (en) * | 2022-08-29 | 2022-11-18 | 苏州维邦生物科技有限公司 | Compound enzyme preparation for polished glutinous rice strips and application method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104604975A (en) * | 2015-03-09 | 2015-05-13 | 吉林工商学院 | Method for preparing ferment flour product from flaccid knotweed herb and perilla meal |
| CN107296076A (en) * | 2017-08-11 | 2017-10-27 | 合肥徽徽逗食品有限公司 | A kind of bread preparation technology of modified corn powder purple perilla dregs of rice powder compounding |
-
2017
- 2017-09-06 CN CN201710793782.2A patent/CN107467147A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104604975A (en) * | 2015-03-09 | 2015-05-13 | 吉林工商学院 | Method for preparing ferment flour product from flaccid knotweed herb and perilla meal |
| CN107296076A (en) * | 2017-08-11 | 2017-10-27 | 合肥徽徽逗食品有限公司 | A kind of bread preparation technology of modified corn powder purple perilla dregs of rice powder compounding |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110637859A (en) * | 2019-11-21 | 2020-01-03 | 黑龙江大学 | Selenium-rich purple perilla biscuit and making method thereof |
| CN115349538A (en) * | 2022-08-29 | 2022-11-18 | 苏州维邦生物科技有限公司 | Compound enzyme preparation for polished glutinous rice strips and application method thereof |
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Application publication date: 20171215 |
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