CN107495102A - A kind of corn steamed bun premixed powder and preparation method thereof - Google Patents
A kind of corn steamed bun premixed powder and preparation method thereof Download PDFInfo
- Publication number
- CN107495102A CN107495102A CN201710904619.9A CN201710904619A CN107495102A CN 107495102 A CN107495102 A CN 107495102A CN 201710904619 A CN201710904619 A CN 201710904619A CN 107495102 A CN107495102 A CN 107495102A
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- steamed bun
- corn
- premixed powder
- powder
- bun premixed
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- 239000000843 powder Substances 0.000 title claims abstract description 44
- 240000008042 Zea mays Species 0.000 title claims abstract description 30
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 30
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 30
- 235000005822 corn Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 239000000203 mixture Substances 0.000 claims abstract description 18
- 108090000790 Enzymes Proteins 0.000 claims abstract description 16
- 102000004190 Enzymes Human genes 0.000 claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- -1 acyl calcium lactate Chemical compound 0.000 claims abstract description 13
- 238000009472 formulation Methods 0.000 claims abstract description 13
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 12
- 241000209140 Triticum Species 0.000 claims abstract description 11
- 235000021307 Triticum Nutrition 0.000 claims abstract description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 9
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 7
- 239000001527 calcium lactate Substances 0.000 claims abstract description 6
- 229960002401 calcium lactate Drugs 0.000 claims abstract description 6
- 235000011086 calcium lactate Nutrition 0.000 claims abstract description 6
- 239000001506 calcium phosphate Substances 0.000 claims abstract description 6
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 6
- 229930195729 fatty acid Natural products 0.000 claims abstract description 6
- 239000000194 fatty acid Substances 0.000 claims abstract description 6
- 235000012054 meals Nutrition 0.000 claims abstract description 6
- 239000011780 sodium chloride Substances 0.000 claims abstract description 6
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 claims abstract description 6
- 229940078499 tricalcium phosphate Drugs 0.000 claims abstract description 6
- 229910000391 tricalcium phosphate Inorganic materials 0.000 claims abstract description 6
- 235000019731 tricalcium phosphate Nutrition 0.000 claims abstract description 6
- 238000004132 cross linking Methods 0.000 claims abstract description 5
- 229940088598 enzyme Drugs 0.000 claims description 15
- 239000002994 raw material Substances 0.000 claims description 8
- 102000004882 Lipase Human genes 0.000 claims description 6
- 108090001060 Lipase Proteins 0.000 claims description 6
- 239000004367 Lipase Substances 0.000 claims description 6
- 235000019421 lipase Nutrition 0.000 claims description 6
- 108010002430 hemicellulase Proteins 0.000 claims description 5
- 229940059442 hemicellulase Drugs 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 3
- 238000009775 high-speed stirring Methods 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 claims 1
- 150000002148 esters Chemical class 0.000 claims 1
- 229940040461 lipase Drugs 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 230000002335 preservative effect Effects 0.000 abstract description 2
- 235000013339 cereals Nutrition 0.000 description 7
- 239000004382 Amylase Substances 0.000 description 4
- 108010065511 Amylases Proteins 0.000 description 4
- 102000013142 Amylases Human genes 0.000 description 4
- 235000019418 amylase Nutrition 0.000 description 4
- 235000008429 bread Nutrition 0.000 description 4
- LHJQIRIGXXHNLA-UHFFFAOYSA-N calcium peroxide Chemical compound [Ca+2].[O-][O-] LHJQIRIGXXHNLA-UHFFFAOYSA-N 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 1
- 239000004343 Calcium peroxide Substances 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000005282 brightening Methods 0.000 description 1
- 235000019402 calcium peroxide Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000004206 stomach function Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
The present invention relates to raw-food material and processing technique field, specifically a kind of corn steamed bun premixed powder and preparation method thereof, it includes the component of following composition in parts by weight：Wheat flour 80 85, expanded corn powder 10 20, active dry yeast 0.1 2, complex enzyme formulation 0.001 0.01, sodium acid carbonate 0.05 0.1, tricalcium phosphate 0 0.0015, crosslinking pre-gelatinized CMS 0.1 0.3, hard acyl calcium lactate or polyglyceryl fatty acid ester 0.05 0.15, soy meal 15, sodium chloride 0.5 1.Compared with prior art, possessed beneficial effect is the present invention：A certain proportion of expanded corn powder is added, nutrition is more preferably balanced compared with pure wheat flour, mouthfeel is more preferable, fragrance is more sufficient, does not add any artificial color and preservative, has very big business opportunity.
Description
Technical field
The present invention relates to raw-food material and processing technique field, specifically a kind of corn steamed bun premixed powder and its preparation side
Method.
Background technology
Steamed bun is traditional staple food of northern China, and it is mainly made up using the refined wheat flour of height of raw material, although mouth
Sense is fine, but because flour processing is fine, nutritive loss is very big, and lacks dietary fiber, and long-term consumption easily causes nutrition
The disease such as bad, stomach function damage and high fat of blood, hypertension, diabetes as the improvement of people's living standards, nutrition more
Balanced mixed grain steamed bread largely occurs.At present, although in the market has some coarse cereals class steamed bun powders, it is simply merely in wheat
A certain proportion of coarse cereal powder is added in powder, the steamed bun processed either mouthfeel, degree of rising etc. are general with being eaten in daily life
Logical steamed bun has certain gap, and poor taste, degree of rising are bad, easily scaling-off, can not meet the market demand.
The content of the invention
It is an object of the invention to provide it is a kind of with mouthfeel more preferably, the balanced corn steamed bun premixed powder of nutrition and its preparation
Method.The present invention concrete technical scheme be：
A kind of corn steamed bun premixed powder, it includes the component of following composition in parts by weight：Wheat flour 80-85, expanded jade
Ground rice 10-20, active dry yeast 0.1-2, complex enzyme formulation 0.001-0.01, sodium acid carbonate 0.05-0.1.
As a preferred technical solution of the present invention, the most preferably proportioning of its component is：Wheat flour 84, expanded corn powder
15th, active dry yeast 1, complex enzyme formulation 0.005, sodium acid carbonate 0.08.
As a preferred technical solution of the present invention, the complex enzyme formulation includes amylase, lipase, hemicellulose
Any of enzyme or any two or three kinds.
As a preferred technical solution of the present invention, the corn steamed bun premixed powder also includes the group of following parts by weight
Point：Tricalcium phosphate 0-0.0015, crosslinking pre-gelatinized CMS 0.1-0.3, hard acyl calcium lactate or polyglyceryl fatty acid ester
0.05-0.15, soy meal 1-5, sodium chloride 0.5-1.
In above-mentioned technical scheme, most preferred parts by weight are：The corn steamed bun premixed powder also includes following heavy
Measure the component of number：Tricalcium phosphate 0.001, crosslinking pre-gelatinized CMS 0.2, calper calcium peroxide 0.007, hard acyl calcium lactate
Or polyglyceryl fatty acid ester 0.01, soy meal 3, sodium chloride 0.3.
As a preferred technical solution of the present invention, amylase, lipase, hemicellulase in the complex enzyme formulation
Mass ratio be 0-3: 0-2: 0-5.
The invention also discloses a kind of method for preparing above-mentioned corn steamed bun premixed powder, comprise the following steps：
A, the raw material of above-mentioned parts by weight is measured and mixed；
B, mixed raw material is carried out being crushed to 80-120 mesh, then carries out micronization and be crushed to 500-1000 mesh,
Obtain micronization comminuted powder；
C, above-mentioned micronization comminuted powder is crossed into 500 mesh sieves, then utilizes temperature of the high-speed stirring mixer at 10-35 DEG C
2-5 minutes are stirred with 80-120 revs/min of rotating speed under environment；
D, weighing and bagging.
Compared with prior art, possessed beneficial effect is the present invention：
1st, the present invention adds a certain proportion of expanded corn powder on its basis using wheat flour as primary raw material so that its
The mouthfeel of steamed bun made of pure wheat flour can be kept on the premise of nutrition is more preferably balanced, substantially increases palatability, and
Steamed bun fragrance made by the coarse cereals flour common compared in the market is more sufficient, does not add any artificial color, and color is not sent out
Raw obvious change so that it is easier, by consumers, also not adding the additives such as any other preservative, brightening agent,
The expanded corn powder of addition provides the dietary fiber needed for people, and nutrition is more preferably balanced.
2nd, can be formed in the present invention by adding hard acyl calcium lactate or polyglyceryl fatty acid ester with the straight chain molecule of starch
Winding-structure, amylose molecule is hindered to recrystallize, it is therefore prevented that the steamed bun aging retrogradation produced, in big point of intermolecular formation
Subset group, add the toughness of steamed bun so that steam that rear epidermis is smooth flexible, further increase the outward appearance and mouth of product
Sense.
3rd, active dry yeast and sodium acid carbonate be also added in the present invention so that flour is met after water forms dough and sent out
Ferment, it is main not only so that the step of consumer eliminates dispensing, simplifies manufacture craft without another addition yeast etc.
It is to prevent due to artificial addition yeast, and causes dispensing not accurate, influences the quality consistency of multiple batches of product so that the present invention
Premixed powder be more preferably suitable for commercial making the wheaten food such as steamed bun.
4th, at present, as consumer pursues health diet, the price of mixed grain steamed bread is higher than the price of pure white face steamed bun, because
The profit of the often bag steamed bun premixed powder of this present invention can be higher than common pure white face steamed bun powder 5-8 members, substantially increase production
Profit, there is very big business opportunity.
Embodiment
For the technical characterstic for illustrating this programme can be understood, below by embodiment, the present invention is explained in detail
State.
A kind of corn steamed bun premixed powder is disclosed in the present invention, it includes the component of following composition in parts by weight：Wheat
Powder 80-85, expanded corn powder 10-20, active dry yeast 0.1-2, complex enzyme formulation 0.001-0.01, sodium acid carbonate 0.05-
0.1。
On the basis of above-mentioned technical proposal, in order to improve the tightness degree of dough, the knot added caused by corn flour is offset
Structure is loose, increases complex enzyme formulation in this premixed powder, and the complex enzyme formulation includes amylase, lipase, hemicellulase
Any of or any two or three kinds.
Have more preferably mouthfeel and outward appearance, the corn steamed bun pre- to further improve the steamed bun made by this premixed powder
Breading also includes the component of following parts by weight：Tricalcium phosphate 0-0.0015, it is crosslinked pre-gelatinized CMS 0.1-0.3, is hard
Matter acyl calcium lactate or polyglyceryl fatty acid ester 0.05-0.15, soy meal 1-5, sodium chloride 0.5-1.
Further, amylase, lipase, the mass ratio of hemicellulase are 0-3: 0-2: 0- in the complex enzyme formulation
5。
The invention also discloses a kind of method for preparing above-mentioned corn steamed bun premixed powder, comprise the following steps：
A, the raw material of above-mentioned parts by weight is measured and mixed；
B, mixed raw material is carried out being crushed to 80-120 mesh, then carries out micronization and be crushed to 500-1000 mesh,
Obtain micronization comminuted powder；
C, above-mentioned micronization comminuted powder is crossed into 500 mesh sieves, then utilizes temperature of the high-speed stirring mixer at 10-35 DEG C
2-5 minutes are stirred with 80-120 revs/min of rotating speed under environment；
D, weighing and bagging.
Made below by 3 embodiments and 1 of the present invention using the common mixed grain steamed bread flour of in the market
Steamed bun as a control group, then carries out Blind Test (mouthfeel, outward appearance) by multiple testers and given a mark (ten point system), this tester
For 12 people, wherein 6 male 6 female, age distribution is 14-74 year, and test result is as shown in the table：
After being tested, remove minimum point and best result, then calculate average mark, it is as a result as shown in the table：
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Control group |
| 8 | 10 | 9 | 6 |
As can be seen here, the steamed bun made by mixed grain steamed bread premixed powder of the invention has obvious excellent compared with prior art
Point.
Part is not described in detail by the present invention, is the known technology of those skilled in the art of the present technique.Finally illustrate, the above is real
Example is applied to be merely illustrative of the technical solution of the present invention and unrestricted, although having been carried out specifically to the present invention with reference to preferred embodiment
It is bright, it will be understood by those within the art that, technical scheme can be modified or equivalent substitution, and
The objective and scope of technical solution of the present invention are not departed from, it all should cover among scope of the presently claimed invention.
Claims (7)
1. a kind of corn steamed bun premixed powder, it is characterised in that it includes the component of following composition in parts by weight：Wheat flour 80-
85th, expanded corn powder 10-20, active dry yeast 0.1-2, complex enzyme formulation 0.001-0.01, sodium acid carbonate 0.05-0.1.
2. a kind of corn steamed bun premixed powder according to claim 1, it is characterised in that it includes following composition by weight
Several components：Wheat flour 84, expanded corn powder 15, active dry yeast 1, complex enzyme formulation 0.005, sodium acid carbonate 0.08.
3. a kind of corn steamed bun premixed powder according to claim 1, it is characterised in that the complex enzyme formulation includes starch
Any of enzyme, lipase, hemicellulase or any two or three kinds.
4. a kind of corn steamed bun premixed powder according to claim 1, it is characterised in that the corn steamed bun premixed powder also wraps
Include the component of following parts by weight：Tricalcium phosphate 0-0.0015, crosslinking pre-gelatinized CMS 0.1-0.3, hard acyl lactic acid
Calcium or polyglyceryl fatty acid ester 0.05-0.15, soy meal 1-5, sodium chloride 0.5-1.
5. a kind of corn steamed bun premixed powder according to claim 4, it is characterised in that the corn steamed bun premixed powder also wraps
Include the component of following parts by weight：Tricalcium phosphate 0.001, crosslinking pre-gelatinized CMS 0.2, hard acyl calcium lactate or poly- sweet
Oil and fat acid esters 0.01, soy meal 3, sodium chloride 0.3.
A kind of 6. corn steamed bun premixed powder according to claim 3, it is characterised in that starch in the complex enzyme formulation
Enzyme, lipase, the mass ratio of hemicellulase are 0-3: 0-2: 0-5.
A kind of 7. method of the corn steamed bun premixed powder prepared described in any of the above-described claim, it is characterised in that including as follows
Step：
A, the raw material of above-mentioned parts by weight is measured and mixed；
B, mixed raw material is carried out being crushed to 80-120 mesh, then carries out micronization and be crushed to 500-1000 mesh, obtain
Micronization comminuted powder；
C, above-mentioned micronization comminuted powder is crossed into 500 mesh sieves, then utilizes temperature environment of the high-speed stirring mixer at 10-35 DEG C
Under 2-5 minutes are stirred with 80-120 revs/min of rotating speed；
D, weighing and bagging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710904619.9A CN107495102A (en) | 2017-09-18 | 2017-09-18 | A kind of corn steamed bun premixed powder and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710904619.9A CN107495102A (en) | 2017-09-18 | 2017-09-18 | A kind of corn steamed bun premixed powder and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107495102A true CN107495102A (en) | 2017-12-22 |
Family
ID=60699138
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710904619.9A Pending CN107495102A (en) | 2017-09-18 | 2017-09-18 | A kind of corn steamed bun premixed powder and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107495102A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110583991A (en) * | 2019-05-30 | 2019-12-20 | 潘成波 | Enzymatic corn fine dried noodles and preparation method thereof |
| CN111449193A (en) * | 2020-04-12 | 2020-07-28 | 江苏江南上一道科技股份有限公司 | Corn and coarse cereal self-raising flour and preparation method thereof |
| CN112690398A (en) * | 2020-12-25 | 2021-04-23 | 合肥市福客多快餐食品有限公司 | Premixed flour for corn steamed bread and preparation method of corn steamed bread |
| CN113317466A (en) * | 2021-07-05 | 2021-08-31 | 四川省食品发酵工业研究设计院有限公司 | Preparation method of pre-fermented potato steamed bun self-raising flour |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4382096A (en) * | 1980-01-28 | 1983-05-03 | Kolacsai Suto-Es Edesipari Vallalat | Process for the preparation of high quality wheat bread capable of long term storage |
| CN103082191A (en) * | 2013-03-13 | 2013-05-08 | 黑龙江八一农垦大学 | Premixed powder for preparing whole coarse cereal steamed bun |
| CN105165955A (en) * | 2015-07-13 | 2015-12-23 | 长沙凯雪粮油食品有限公司 | Corn steamed bun preblended flour, corn steamed buns, preparation method of corn steamed bun preblended flour and preparation method of corn steamed buns |
| CN106360300A (en) * | 2016-08-31 | 2017-02-01 | 福建顺成面业发展股份有限公司 | Whole-grains premix powder and preparation method thereof |
-
2017
- 2017-09-18 CN CN201710904619.9A patent/CN107495102A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4382096A (en) * | 1980-01-28 | 1983-05-03 | Kolacsai Suto-Es Edesipari Vallalat | Process for the preparation of high quality wheat bread capable of long term storage |
| CN103082191A (en) * | 2013-03-13 | 2013-05-08 | 黑龙江八一农垦大学 | Premixed powder for preparing whole coarse cereal steamed bun |
| CN105165955A (en) * | 2015-07-13 | 2015-12-23 | 长沙凯雪粮油食品有限公司 | Corn steamed bun preblended flour, corn steamed buns, preparation method of corn steamed bun preblended flour and preparation method of corn steamed buns |
| CN106360300A (en) * | 2016-08-31 | 2017-02-01 | 福建顺成面业发展股份有限公司 | Whole-grains premix powder and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 李雨露等: "玉米面馒头品质影响因素研究", 《农业机械》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110583991A (en) * | 2019-05-30 | 2019-12-20 | 潘成波 | Enzymatic corn fine dried noodles and preparation method thereof |
| CN111449193A (en) * | 2020-04-12 | 2020-07-28 | 江苏江南上一道科技股份有限公司 | Corn and coarse cereal self-raising flour and preparation method thereof |
| CN112690398A (en) * | 2020-12-25 | 2021-04-23 | 合肥市福客多快餐食品有限公司 | Premixed flour for corn steamed bread and preparation method of corn steamed bread |
| CN113317466A (en) * | 2021-07-05 | 2021-08-31 | 四川省食品发酵工业研究设计院有限公司 | Preparation method of pre-fermented potato steamed bun self-raising flour |
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Application publication date: 20171222 |