CN107912694A - A kind of processing method of modified mixed grain steamed bread powder - Google Patents

A kind of processing method of modified mixed grain steamed bread powder Download PDF

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Publication number
CN107912694A
CN107912694A CN201711441680.0A CN201711441680A CN107912694A CN 107912694 A CN107912694 A CN 107912694A CN 201711441680 A CN201711441680 A CN 201711441680A CN 107912694 A CN107912694 A CN 107912694A
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extrusion
crushed
mesh
water
dried
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CN201711441680.0A
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不公告发明人
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/198Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L11/00Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05Mashed or comminuted pulses or legumes; Products made therefrom
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21Addition of substantially indigestible substances, e.g. dietary fibres
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Cereal-Derived Products (AREA)
  • Confectionery (AREA)
  • Formation And Processing Of Food Products (AREA)

Abstract

The present invention is on a kind of modification method of steamed bun powder; it is characterized in that four kinds of black soya bean, mung bean, oat, buckwheat raw materials are respectively processed by extrusion treatment technology; specific aim processing is carried out according to different raw materials, is conducive to the protection of nutritional ingredient, lifts mouthfeel;Extruding and puffing technology can make raw material carry out pre-gelatinized, make raw material be more easy to be absorbed by human body, the dietary fiber of part insolubility in raw material can also be become soluble dietary fiber by human intake.

Description

A kind of processing method of modified mixed grain steamed bread powder
Technical field
The present invention relates to flour processing field, relates generally to a kind of processing method of modified mixed grain steamed bread powder.
Background technology
To meet amount of the people to the increased demand of traditional staple food pattern and raising coarse cereals, Meng Jiao《Physical modification Influence of the coarse cereals to coarse cereal powder farinograph property and steamed bread quality》With black soya bean, mung bean, oat and buckwheat are experimental raw, through extruding Raw material is handled using ultramicro grinding treatment technology after puffing, passes through the Dough Rheological and steamed bread quality to mixed powder Test and appraisal determine basic mixed grain steamed bread formula, the later stage improves it with modifying agent, and to the steamed bread quality and phase after improvement Anti-aging characteristic is closed to be measured.
The content of the invention
The present invention improves coarse cereals rough mouthfeel, balanced flour nutrition, strengthens flour antioxygen to promote coarse cereals processing and utilization The property changed, lifts flower characters, there is provided a kind of processing method of modified mixed grain steamed bread powder.
A kind of modification method of steamed bun powder, it is characterised in that it is made of following step:
1), black soya bean carried out to select cleaning, be then placed in baking oven and dried;
2), the black soya bean of drying be crushed to 60-80 mesh, add 20-22% water and reconciled, after its water balance, by it It is put into twin (double) screw extruder and carries out extrusion, obtains expanded black bean powder;
3), mung bean carried out to select cleaning, be then placed in baking oven and dried;
4), the mung bean of drying be crushed to 60-80 mesh, add 13-15% water and reconciled, after its water balance, by it It is put into twin (double) screw extruder and carries out extrusion, obtains puffing mung bean flour;
5), oat carried out to select cleaning, be then placed in baking oven and dried;
6), the oat of drying be crushed to 60-80 mesh, add 11-13% water and reconciled, after its water balance, by it It is put into twin (double) screw extruder and carries out extrusion, obtains puffed oat powder;
7), buckwheat carried out to select cleaning, be then placed in baking oven and dried;
8), the buckwheat of drying be crushed to 60-80 mesh, add 11-13% water and reconciled, after its water balance, by it It is put into twin (double) screw extruder and carries out extrusion, obtains puffing buckwheat;
9), step 2,4,6,8 gains are separately dried and are crushed to 100-120 mesh, with 2:1:2:The ratio mixing of 1-3, adds 16-20mg/kg glucose oxidases, 13-15mg/kg lipase, 3-3.5% Glutens, 0.2-0.23% stearyl lactate sodium, In 100-110 DEG C of microwave treatment 30-35 seconds, kept dry after sieving.
The modification method of a kind of steamed bun powder, it is characterised in that step 2 extrusion pressing puffing process is:Extrusion temperature is 150-155 DEG C, screw speed 50-55Hz, rate of feeding 15-18Hz.
The modification method of a kind of steamed bun powder, it is characterised in that step 4 extrusion pressing puffing process is:Extrusion temperature is 140-142 DEG C, screw speed 50-55Hz, rate of feeding 15-18Hz.
The modification method of a kind of steamed bun powder, it is characterised in that step 6 extrusion pressing puffing process is:Extrusion temperature is 130-135 DEG C, screw speed 50-55Hz, rate of feeding 10-12Hz.
The modification method of a kind of steamed bun powder, it is characterised in that step 8 extrusion pressing puffing process is:Extrusion temperature is 150-155 DEG C, screw speed 40-45Hz, rate of feeding 10-12Hz.
It is an advantage of the invention that:
The modification method of a kind of steamed bun powder of the present invention, by extrusion treatment technology to black soya bean, mung bean, oat, buckwheat four Kind raw material is respectively processed, and is carried out specific aim processing according to different raw materials, is conducive to the protection of nutritional ingredient, lifts mouth Sense.Extruding and puffing technology can make raw material carry out pre-gelatinized, make raw material be more easy to be absorbed by human body, can also be part in raw material The dietary fiber of insolubility becomes soluble dietary fiber by human intake.Later stage can be very using modifying agent treatment technology The quality of good change steamed bun, makes the mouthfeel of mixed grain steamed bread more preferable, is more easy to be accepted by people.
Embodiment
The present invention is further illustrated below by specific embodiment.
Embodiment one
1st, a kind of modification method of steamed bun powder, it is characterised in that it is made of following step:
1), black soya bean carried out to select cleaning, be then placed in baking oven and dried;
2), the black soya bean of drying be crushed to 60-80 mesh, add 20-22% water and reconciled, after its water balance, by it It is put into twin (double) screw extruder and carries out extrusion, obtains expanded black bean powder;Extrusion pressing puffing process is:Extrusion temperature is 150-155 DEG C, screw speed 50-55Hz, rate of feeding 15-18Hz;
3), mung bean carried out to select cleaning, be then placed in baking oven and dried;
4), the mung bean of drying be crushed to 60-80 mesh, add 13-15% water and reconciled, after its water balance, by it It is put into twin (double) screw extruder and carries out extrusion, obtains puffing mung bean flour;Extrusion pressing puffing process is:Extrusion temperature is 140-142 DEG C, screw speed 50-55Hz, rate of feeding 15-18Hz;
5), oat carried out to select cleaning, be then placed in baking oven and dried;
6), the oat of drying be crushed to 60-80 mesh, add 11-13% water and reconciled, after its water balance, by it It is put into twin (double) screw extruder and carries out extrusion, obtains puffed oat powder;Extrusion pressing puffing process is:Extrusion temperature is 130-135 DEG C, screw speed 50-55Hz, rate of feeding 10-12Hz;
7), buckwheat carried out to select cleaning, be then placed in baking oven and dried;
8), the buckwheat of drying be crushed to 60-80 mesh, add 11-13% water and reconciled, after its water balance, by it It is put into twin (double) screw extruder and carries out extrusion, obtains puffing buckwheat;Extrusion pressing puffing process is:Extrusion temperature is 150-155 DEG C, screw speed 40-45Hz, rate of feeding 10-12Hz;
9), step 2,4,6,8 gains are separately dried and are crushed to 100-120 mesh, with 2:1:2:The ratio mixing of 1-3, adds 16-20mg/kg glucose oxidases, 13-15mg/kg lipase, 3-3.5% Glutens, 0.2-0.23% stearyl lactate sodium, In 100-110 DEG C of microwave treatment 30-35 seconds, kept dry after sieving.

Claims (5)

1. a kind of modification method of steamed bun powder, it is characterised in that it is made of following step:
1), black soya bean carried out to select cleaning, be then placed in baking oven and dried;
2), the black soya bean of drying be crushed to 60-80 mesh, add 20-22% water and reconciled, after its water balance, by it It is put into twin (double) screw extruder and carries out extrusion, obtains expanded black bean powder;
3), mung bean carried out to select cleaning, be then placed in baking oven and dried;
4), the mung bean of drying be crushed to 60-80 mesh, add 13-15% water and reconciled, after its water balance, by it It is put into twin (double) screw extruder and carries out extrusion, obtains puffing mung bean flour;
5), oat carried out to select cleaning, be then placed in baking oven and dried;
6), the oat of drying be crushed to 60-80 mesh, add 11-13% water and reconciled, after its water balance, by it It is put into twin (double) screw extruder and carries out extrusion, obtains puffed oat powder;
7), buckwheat carried out to select cleaning, be then placed in baking oven and dried;
8), the buckwheat of drying be crushed to 60-80 mesh, add 11-13% water and reconciled, after its water balance, by it It is put into twin (double) screw extruder and carries out extrusion, obtains puffing buckwheat;
9), step 2,4,6,8 gains are separately dried and are crushed to 100-120 mesh, with 2:1:2:The ratio mixing of 1-3, adds 16-20mg/kg glucose oxidases, 13-15mg/kg lipase, 3-3.5% Glutens, 0.2-0.23% stearyl lactate sodium, In 100-110 DEG C of microwave treatment 30-35 seconds, kept dry after sieving.
2. the modification method of a kind of steamed bun powder according to claim 1, it is characterised in that step 2 extrusion pressing puffing process is: Extrusion temperature is 150-155 DEG C, screw speed 50-55Hz, rate of feeding 15-18Hz.
3. the modification method of a kind of steamed bun powder according to claim 1, it is characterised in that step 4 extrusion pressing puffing process is: Extrusion temperature is 140-142 DEG C, screw speed 50-55Hz, rate of feeding 15-18Hz.
4. the modification method of a kind of steamed bun powder according to claim 1, it is characterised in that step 6 extrusion pressing puffing process is: Extrusion temperature is 130-135 DEG C, screw speed 50-55Hz, rate of feeding 10-12Hz.
5. the modification method of a kind of steamed bun powder according to claim 1, it is characterised in that step 8 extrusion pressing puffing process is: Extrusion temperature is 150-155 DEG C, screw speed 40-45Hz, rate of feeding 10-12Hz.
CN201711441680.0A 2017-12-27 2017-12-27 A kind of processing method of modified mixed grain steamed bread powder Withdrawn CN107912694A (en)

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CN201711441680.0A CN107912694A (en) 2017-12-27 2017-12-27 A kind of processing method of modified mixed grain steamed bread powder

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Application Number Priority Date Filing Date Title
CN201711441680.0A CN107912694A (en) 2017-12-27 2017-12-27 A kind of processing method of modified mixed grain steamed bread powder

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109601837A (en) * 2018-12-12 2019-04-12 武汉轻工大学 A kind of premixing steamed bun powder and preparation method thereof
CN113729151A (en) * 2021-08-24 2021-12-03 安徽青松食品有限公司 Low-GI coarse cereal staple food steamed bread and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109601837A (en) * 2018-12-12 2019-04-12 武汉轻工大学 A kind of premixing steamed bun powder and preparation method thereof
CN113729151A (en) * 2021-08-24 2021-12-03 安徽青松食品有限公司 Low-GI coarse cereal staple food steamed bread and preparation method thereof

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Application publication date: 20180417