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 PDFInfo
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- 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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- 239000000843 powder Substances 0.000 title claims abstract description 24
- 235000013339 cereals Nutrition 0.000 title description 11
- 235000008429 bread Nutrition 0.000 title description 9
- 238000003672 processing method Methods 0.000 title description 4
- 238000001125 extrusion Methods 0.000 claims abstract description 38
- 230000001007 puffing effect Effects 0.000 claims abstract description 21
- 238000002715 modification method Methods 0.000 claims abstract description 13
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 12
- 240000004922 Vigna radiata Species 0.000 claims abstract description 12
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 12
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 12
- 244000068988 Glycine max Species 0.000 claims abstract description 9
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 9
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 238000004140 cleaning Methods 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 12
- 238000003825 pressing Methods 0.000 claims description 12
- 230000008569 process Effects 0.000 claims description 12
- 244000075850 Avena orientalis Species 0.000 claims description 11
- 235000013312 flour Nutrition 0.000 claims description 6
- 241001107116 Castanospermum australe Species 0.000 claims description 3
- 108010015776 Glucose oxidase Proteins 0.000 claims description 3
- 108010068370 Glutens Proteins 0.000 claims description 3
- 102000004882 Lipase Human genes 0.000 claims description 3
- 108090001060 Lipase Proteins 0.000 claims description 3
- 239000004367 Lipase Substances 0.000 claims description 3
- 235000021279 black bean Nutrition 0.000 claims description 3
- 235000019420 glucose oxidase Nutrition 0.000 claims description 3
- 235000021312 gluten Nutrition 0.000 claims description 3
- 235000019421 lipase Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- YZNWXXJZEDHRKB-UHFFFAOYSA-N octadecyl 2-hydroxypropanoate;sodium Chemical compound [Na].CCCCCCCCCCCCCCCCCCOC(=O)C(C)O YZNWXXJZEDHRKB-UHFFFAOYSA-N 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 abstract description 11
- 235000007319 Avena orientalis Nutrition 0.000 abstract description 9
- 235000007558 Avena sp Nutrition 0.000 abstract description 9
- 235000013325 dietary fiber Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- 241000209763 Avena sativa Species 0.000 abstract 1
- 241000219051 Fagopyrum Species 0.000 description 8
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000035764 nutrition Effects 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
- A23L7/198—Dry 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
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
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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
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.
Priority Applications (1)
| 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 |
Applications Claiming Priority (1)
| 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 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107912694A true CN107912694A (en) | 2018-04-17 |
Family
ID=61894484
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711441680.0A Withdrawn CN107912694A (en) | 2017-12-27 | 2017-12-27 | A kind of processing method of modified mixed grain steamed bread powder |
Country Status (1)
| Country | Link |
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| CN (1) | CN107912694A (en) |
Cited By (2)
| 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 |
-
2017
- 2017-12-27 CN CN201711441680.0A patent/CN107912694A/en not_active Withdrawn
Cited By (2)
| 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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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180417 |