CN108497282B - Premixed black wheat steamed bun flour and preparation process thereof - Google Patents

Premixed black wheat steamed bun flour and preparation process thereof Download PDF

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CN108497282B
CN108497282B CN201810204138.1A CN201810204138A CN108497282B CN 108497282 B CN108497282 B CN 108497282B CN 201810204138 A CN201810204138 A CN 201810204138A CN 108497282 B CN108497282 B CN 108497282B
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triticale
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CN108497282A (en
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钟兴林
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Shanghai Xinguo Food Co ltd
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Shanghai Sihe Food Co ltd
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    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/44—Freeze-drying
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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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Abstract

The invention relates to premixed black wheat steamed bun flour and a preparation process thereof, wherein the preparation process comprises the following steps: (1) weighing the following raw materials in parts by weight: 95-105 parts of triticale flour, 0.1-0.5 part of isomaltulose, 0.2-2 parts of plant extract and 0.01-0.05 part of antioxidant; (2) mixing the above materials uniformly. According to a large amount of researches, the premixed triticale steamed bun flour can be stored for a longer time by adopting a special process, can better keep the nutritional ingredients, has the characteristic of rich nutrition, is rich in trace elements such as potassium, copper, manganese, zinc, sodium and the like, has a good taste, has good elasticity, is low in cost, and is beneficial to popularization.

Description

Premixed black wheat steamed bun flour and preparation process thereof
Technical Field
The invention relates to the technical field of flour processing, in particular to premixed triticale steamed bun flour and a preparation process thereof.
Background
With the development of social economy and the improvement of living standard of people, eating functional food becomes an epoch demand and popular food. Triticale, which is called a "health food" by nutritionists, integrates functional nutrition and food therapy and health care into a whole.
Triticale is an annual herb of triticale of Gramineae, and triticale can be made into triticale flour which is rich in nutrition and contains starch, fat, protein, vitamin B, phosphorus, potassium and the like. The protein content is about 17%, the content of the constituent amino acids is generally higher than that of common wheat, wherein the phenylalanine content is about 6 times more than that of the common wheat, and the tryptophan content is about 15 times more than that of the common wheat. Triticale is also rich in mineral substances, is generally higher than common wheat, contains 4 times of calcium, 12 times of iron and 15 times of magnesium, and is also rich in selenium and iodine, so that triticale is also called calcium supplementing wheat, blood supplementing wheat, selenium-enriched wheat and the like. Therefore, the product is an ideal ingredient for preparing nutritional health food.
Lignans, also known as lignans, are a class of polyphenolic compounds that make up fiber-based composites, and are also one of the phytoestrogens. The triticale has high lignan content and contains two components of secoisolariciresinol and matairesinol, which is an important difference point from common wheat. A large number of researches prove that the secoisolariciresinol and matairesinol can be converted into enterolactone and enterodiol in a human body, so that the excellent cancer prevention and anticancer effects are exerted, and particularly the excellent cancer prevention and anticancer effects on prostate cancer, colorectal cancer and breast cancer are realized.
The dietary fiber of triticale has two characteristics, on one hand, the content of the dietary fiber of triticale is very high, about 3 times of that of common light-colored wheat, and the content of the dietary fiber of triticale is far higher than that of food frequently eaten by people; on the other hand, the dietary fiber of the black wheat is also the first dietary fiber of all high-rise grains in the effects of strengthening intestines and stomach, helping digestion, preventing and resisting cancer and the like, and simultaneously far exceeds the dietary fiber of fruits and vegetables. The triticale bran contains abundant fructan, pentosan, beta-glucan, arabinoxylan and the like, which belong to indigestible carbohydrates, and although the components are difficult to digest by a human body, the components have very important prebiotic characteristics, and have the effects of regulating the balance of intestinal flora, reducing cholesterol in blood and postprandial blood sugar, increasing gastrointestinal motility, promoting the discharge of harmful substances and having good effect on preventing intestinal diseases.
Disclosure of Invention
The invention provides triticale steamed bun premixed flour and a preparation process thereof, aiming at overcoming the defects in the prior art.
The technical scheme for solving the technical problems is as follows:
a preparation process of premixed triticale steamed bun flour comprises the following steps:
(1) weighing the following raw materials in parts by weight: 95-105 parts of triticale flour, 0.1-0.5 part of isomaltulose, 0.2-2 parts of plant extract and 0.01-0.05 part of antioxidant;
(2) mixing the above materials uniformly.
The plant extract is a mulberry extract.
The invention carries out a large amount of screening and identification on the antioxidant ingredients of the plant source and researches on the high-efficiency extraction and separation technology of the antioxidant of the plant source natural food.
The mulberry extract is prepared by the following method: crushing mulberry and sieving the mulberry by a sieve with 10-20 meshes to obtain slurry; adding 65-85wt% ethanol water solution 8-18 times the weight of the slurry into the slurry, ultrasonic extracting for 1-3 hr, and filtering to obtain extractive solution; concentrating the extracting solution, and carrying out vacuum freeze drying to obtain the mulberry extract.
Further, the mulberry extract is prepared by the following method: pulping mulberry powder to obtain pulp, adjusting the pH of the pulp to 6.5-7.5 by using 0.05-0.15mol/L sodium hydroxide aqueous solution, adding lactobacillus plantarum accounting for 0.015-0.025% of the weight of the pulp and lactobacillus bulgaricus accounting for 0.01-0.02% of the weight of the pulp, uniformly mixing, and carrying out sealed fermentation at the temperature of 35-45 ℃ for 50-150h to obtain fermentation liquor; adding 65-85wt% ethanol water solution 8-18 times of the fermentation broth, ultrasonic extracting for 1-3 hr, and filtering to obtain extractive solution; concentrating the extracting solution, and carrying out vacuum freeze drying to obtain the mulberry extract.
The ultrasonic power of the ultrasonic extraction is 200-400W, and the ultrasonic frequency is 30-45 kHz.
The aperture of the filter cloth for filtering is 200-500 meshes.
The concentration temperature is 45-55 deg.C, and the vacuum degree is 0.02-0.06 MPa.
The vacuum freeze drying conditions are that the height of the material is controlled to be 4-9mm, the pre-freezing temperature is set to be-20 to-30 ℃, the sample is kept for 1.5 to 2.5 hours after the temperature is reduced to the set temperature, the sublimation temperature is set to be 5-15 ℃, the analysis temperature is 30-40 ℃, the vacuum degree is 10-30pa, and the drying time is 20-30 hours.
The antioxidant is hydroxytyrosol and/or phloretin. Further, in the invention, the antioxidant is prepared from hydroxytyrosol and phloretin according to a mass ratio of 1: (0.2-0.7).
The invention also provides premixed triticale steamed bun flour which is prepared by adopting the process.
The technical effects are as follows:
according to a large amount of researches, the premixed triticale steamed bun flour can be stored for a longer time by adopting a special process, can better keep the nutritional ingredients, has the characteristic of rich nutrition, is rich in trace elements such as potassium, copper, manganese, zinc, sodium and the like, has a good taste, has good elasticity, is low in cost, and is beneficial to popularization.
Detailed Description
Determining the flour quality characteristics of the premixed flour of the triticale steamed bun: refer to GB/T14614-2006. The test apparatus was a powder apparatus supplied by Farinograph-E810114 Brabender Germany.
The oxidation resistance of the premixed flour of the triticale steamed bun is measured by adopting a DPPH method. DPPH is accurately weighed to prepare a solution with the concentration of 0.2mmol/LDPPH, and the solution is stored in a brown bottle in a dark place at low temperature. Diluting the pre-mixed flour sample of the triticale steamed bun to be detected to 20mg/mL by using deionized water to obtain a sample solution. Taking 2mL of sample liquid in a test tube, adding 2mL and 0.2mmol/LDPPH solution, uniformly mixing, standing in the dark at room temperature for 30min, measuring the absorbance value at 517nm by using an ultraviolet spectrophotometer UV-2000 (Enicoco (Shanghai) Limited instruments company) to obtain Ai, simultaneously measuring the absorbance value at 2mL and 1.0mg/mL of sample liquid by adding 2mL of absolute ethyl alcohol, standing in the dark at room temperature for 30min, measuring the absorbance value at 517nm by using an ultraviolet spectrophotometer UV-2000 (Enicoco (Shanghai) Limited instruments company) to obtain Aj, and measuring the absorbance value at 517nm by using an ultraviolet spectrophotometer UV-2000 (Enicoco (Shanghai) Limited instruments company) to obtain Ac. The DPPH radical clearance rate of the sample is calculated according to the following formula: DPPH radical clearance ═ 1- (Ai-Aj)/Ac ] × 100%.
In the embodiment, the triticale flour is stone-milled rye flour provided by Heza agriculture development limited company in Xinxiang city, the fineness is 80 meshes, and the grade is first grade.
Examples isomaltulose, CAS number: 13718-94-0.
In the examples, the mulberry is a fresh mature fruit of a perennial woody plant mulberry of the genus morus of the family moraceae, and has a latin name: fructus Mori, the mulberry of the embodiment of the invention is Lusang.
Examples hydroxytyrosol, CAS number: 10597-60-1.
Examples phloretin, CAS No.: 60-82-2.
In the examples, lactobacillus plantarum was purchased from the central agricultural microbial strain collection and management center, and the strain number: ACCC11118, latin name: lactobacillus planta, viable count: 5 hundred million/mL.
In the examples, lactobacillus bulgaricus was purchased from the chinese agricultural microbial culture collection management center, and the strain number: ACCC10638, Latin scientific name Lactobacillus bulgaricus, viable bacteria number: 5 hundred million/mL.
Example 1
The preparation process of the triticale steamed bun premixed flour comprises the following steps:
(1) weighing the following raw materials in parts by weight: 100 parts of triticale flour, 0.3 part of isomaltulose, 0.5 part of plant extract and 0.021 part of antioxidant;
(2) and uniformly mixing the raw materials to obtain the triticale steamed bun premixed flour.
The plant extract is a mulberry extract.
The mulberry extract is prepared by the following method: crushing mulberries and sieving the mulberries with a 16-mesh sieve to obtain slurry; adding 75 wt% ethanol aqueous solution 13 times of the weight of the slurry into the slurry, performing ultrasonic extraction for 2h, and filtering with 300-mesh filter cloth to obtain extractive solution; concentrating the extractive solution at 50 deg.C and vacuum degree of 0.04MPa for 5 hr to obtain concentrated solution; and (3) carrying out vacuum freeze drying on the concentrated solution, wherein the vacuum freeze drying conditions are that the height of the concentrated solution is controlled to be 6mm, the pre-freezing temperature is set to be-25 ℃, the sample is kept for 2 hours after the temperature is reduced to the set temperature, the sublimation temperature is set to be 10 ℃, the analysis temperature is 35 ℃, the vacuum degree is 20pa, and the drying time is 24 hours, so as to obtain the mulberry extract.
The ultrasonic power of the ultrasonic extraction is 300W, and the ultrasonic frequency is 35 kHz.
The antioxidant is hydroxytyrosol.
Example 2
The preparation process of the triticale steamed bun premixed flour comprises the following steps:
(1) weighing the following raw materials in parts by weight: 100 parts of triticale flour, 0.3 part of isomaltulose, 0.5 part of plant extract and 0.021 part of antioxidant;
(2) and uniformly mixing the raw materials to obtain the triticale steamed bun premixed flour.
The plant extract is a mulberry extract.
The mulberry extract is prepared by the following method: crushing mulberries and sieving the mulberries with a 16-mesh sieve to obtain slurry; adjusting pH of the slurry to 7 with 0.1mol/L sodium hydroxide aqueous solution, adding Lactobacillus plantarum 0.02 wt% of the slurry and Lactobacillus bulgaricus 0.015 wt% of the slurry, mixing, and sealing and fermenting at 38 deg.C for 100 hr to obtain fermentation liquid; adding 75 wt% ethanol aqueous solution 13 times of the weight of the fermentation liquor into the fermentation liquor, performing ultrasonic extraction for 2h, and filtering with 300-mesh filter cloth to obtain extract; concentrating the extractive solution at 50 deg.C and vacuum degree of 0.04MPa for 5 hr to obtain concentrated solution; and (3) carrying out vacuum freeze drying on the concentrated solution, wherein the vacuum freeze drying conditions are that the height of the concentrated solution is controlled to be 6mm, the pre-freezing temperature is set to be-25 ℃, the sample is kept for 2 hours after the temperature is reduced to the set temperature, the sublimation temperature is set to be 10 ℃, the analysis temperature is 35 ℃, the vacuum degree is 20pa, and the drying time is 24 hours, so as to obtain the mulberry extract.
The ultrasonic power of the ultrasonic extraction is 300W, and the ultrasonic frequency is 35 kHz.
The antioxidant is hydroxytyrosol.
Example 3
The preparation process of the triticale steamed bun premixed flour comprises the following steps:
(1) weighing the following raw materials in parts by weight: 100 parts of triticale flour, 0.3 part of isomaltulose, 0.5 part of plant extract and 0.021 part of antioxidant;
(2) and uniformly mixing the raw materials to obtain the triticale steamed bun premixed flour.
The plant extract is a mulberry extract.
The mulberry extract is prepared by the following method: crushing mulberries and sieving the mulberries with a 16-mesh sieve to obtain slurry; adjusting the pH value of the slurry to 7 by using 0.1mol/L sodium hydroxide aqueous solution, adding lactobacillus bulgaricus accounting for 0.035% of the weight of the slurry, uniformly mixing, and performing sealed fermentation for 100 hours at the temperature of 38 ℃ to obtain fermentation liquor; adding 75 wt% ethanol aqueous solution 13 times of the weight of the fermentation liquor into the fermentation liquor, performing ultrasonic extraction for 2h, and filtering with 300-mesh filter cloth to obtain extract; concentrating the extractive solution at 50 deg.C and vacuum degree of 0.04MPa for 5 hr to obtain concentrated solution; and (3) carrying out vacuum freeze drying on the concentrated solution, wherein the vacuum freeze drying conditions are that the height of the concentrated solution is controlled to be 6mm, the pre-freezing temperature is set to be-25 ℃, the sample is kept for 2 hours after the temperature is reduced to the set temperature, the sublimation temperature is set to be 10 ℃, the analysis temperature is 35 ℃, the vacuum degree is 20pa, and the drying time is 24 hours, so as to obtain the mulberry extract.
The ultrasonic power of the ultrasonic extraction is 300W, and the ultrasonic frequency is 35 kHz.
The antioxidant is hydroxytyrosol.
Example 4
The preparation process of the triticale steamed bun premixed flour comprises the following steps:
(1) weighing the following raw materials in parts by weight: 100 parts of triticale flour, 0.3 part of isomaltulose, 0.5 part of plant extract and 0.021 part of antioxidant;
(2) and uniformly mixing the raw materials to obtain the triticale steamed bun premixed flour.
The plant extract is a mulberry extract.
The mulberry extract is prepared by the following method: crushing mulberries and sieving the mulberries with a 16-mesh sieve to obtain slurry; adjusting the pH of the slurry to 7 with 0.1mol/L sodium hydroxide aqueous solution, adding lactobacillus plantarum with the weight of 0.035% of the slurry, mixing uniformly, and fermenting at 38 deg.C for 100h in a sealing manner to obtain fermentation liquor; adding 75 wt% ethanol aqueous solution 13 times of the weight of the fermentation liquor into the fermentation liquor, performing ultrasonic extraction for 2h, and filtering with 300-mesh filter cloth to obtain extract; concentrating the extractive solution at 50 deg.C and vacuum degree of 0.04MPa for 5 hr to obtain concentrated solution; and (3) carrying out vacuum freeze drying on the concentrated solution, wherein the vacuum freeze drying conditions are that the height of the concentrated solution is controlled to be 6mm, the pre-freezing temperature is set to be-25 ℃, the sample is kept for 2 hours after the temperature is reduced to the set temperature, the sublimation temperature is set to be 10 ℃, the analysis temperature is 35 ℃, the vacuum degree is 20pa, and the drying time is 24 hours, so as to obtain the mulberry extract.
The ultrasonic power of the ultrasonic extraction is 300W, and the ultrasonic frequency is 35 kHz.
The antioxidant is hydroxytyrosol.
Example 5
The preparation process of the triticale steamed bun premixed flour comprises the following steps:
(1) weighing the following raw materials in parts by weight: 100 parts of triticale flour, 0.3 part of isomaltulose, 0.5 part of plant extract and 0.021 part of antioxidant;
(2) and uniformly mixing the raw materials to obtain the triticale steamed bun premixed flour.
The plant extract is a mulberry extract.
The mulberry extract is prepared by the following method: crushing mulberries and sieving the mulberries with a 16-mesh sieve to obtain slurry; adjusting pH of the slurry to 7 with 0.1mol/L sodium hydroxide aqueous solution, adding Lactobacillus plantarum 0.02 wt% of the slurry and Lactobacillus bulgaricus 0.015 wt% of the slurry, mixing, and sealing and fermenting at 38 deg.C for 100 hr to obtain fermentation liquid; adding 75 wt% ethanol aqueous solution 13 times of the weight of the fermentation liquor into the fermentation liquor, performing ultrasonic extraction for 2h, and filtering with 300-mesh filter cloth to obtain extract; concentrating the extractive solution at 50 deg.C and vacuum degree of 0.04MPa for 5 hr to obtain concentrated solution; and (3) carrying out vacuum freeze drying on the concentrated solution, wherein the vacuum freeze drying conditions are that the height of the concentrated solution is controlled to be 6mm, the pre-freezing temperature is set to be-25 ℃, the sample is kept for 2 hours after the temperature is reduced to the set temperature, the sublimation temperature is set to be 10 ℃, the analysis temperature is 35 ℃, the vacuum degree is 20pa, and the drying time is 24 hours, so as to obtain the mulberry extract.
The ultrasonic power of the ultrasonic extraction is 300W, and the ultrasonic frequency is 35 kHz.
The antioxidant is phloretin.
Example 6
The preparation process of the triticale steamed bun premixed flour comprises the following steps:
(1) weighing the following raw materials in parts by weight: 100 parts of triticale flour, 0.3 part of isomaltulose, 0.5 part of plant extract and 0.021 part of antioxidant;
(2) and uniformly mixing the raw materials to obtain the triticale steamed bun premixed flour. The testing results of the powder quality and the oxidation resistance of the premixed black wheat steamed bun flour after being stored for 6 months in a sealed manner under the environment that the temperature is 20 ℃ and the relative humidity is 75 percent are as follows: the powder index is 75.82, the water absorption is 67.09%, the degree of weakening is 61BU, and the DPPH free radical scavenging rate is 64%.
The plant extract is a mulberry extract.
The mulberry extract is prepared by the following method: crushing mulberries and sieving the mulberries with a 16-mesh sieve to obtain slurry; adjusting pH of the slurry to 7 with 0.1mol/L sodium hydroxide aqueous solution, adding Lactobacillus plantarum 0.02 wt% of the slurry and Lactobacillus bulgaricus 0.015 wt% of the slurry, mixing, and sealing and fermenting at 38 deg.C for 100 hr to obtain fermentation liquid; adding 75 wt% ethanol aqueous solution 13 times of the weight of the fermentation liquor into the fermentation liquor, performing ultrasonic extraction for 2h, and filtering with 300-mesh filter cloth to obtain extract; concentrating the extractive solution at 50 deg.C and vacuum degree of 0.04MPa for 5 hr to obtain concentrated solution; and (3) carrying out vacuum freeze drying on the concentrated solution, wherein the vacuum freeze drying conditions are that the height of the concentrated solution is controlled to be 6mm, the pre-freezing temperature is set to be-25 ℃, the sample is kept for 2 hours after the temperature is reduced to the set temperature, the sublimation temperature is set to be 10 ℃, the analysis temperature is 35 ℃, the vacuum degree is 20pa, and the drying time is 24 hours, so as to obtain the mulberry extract.
The ultrasonic power of the ultrasonic extraction is 300W, and the ultrasonic frequency is 35 kHz.
The antioxidant is prepared from hydroxytyrosol and phloretin according to a mass ratio of 1: 0.5, and mixing.
Test example 1
The premixed triticale steamed bun flour of examples 1-5 was stored in a sealed environment at 20 ℃ and 75% relative humidity for 6 months, and then the flour quality and oxidation resistance were measured, and the specific test results are shown in table 1.
Table 1: test result table
Figure BDA0001595406800000071
The premixed black wheat steamed bun flour disclosed by the invention adopts a natural antioxidant, is a substance which is extracted from natural edible food and has antioxidant activity, and has the advantages of high safety, strong antioxidant capacity, no side effect, corrosion prevention, fresh keeping and the like. In example 2, the quality of the premixed flour of the fermented triticale steamed bun is obviously improved, and the reason may be that various biological metabolic active products are generated by microbial fermentation, active oxygen free radicals can be effectively eliminated, and oxidation resistance is realized.

Claims (6)

1. A preparation process of premixed triticale steamed bun flour is characterized by comprising the following steps:
(1) weighing the following raw materials in parts by weight: 95-105 parts of triticale flour, 0.1-0.5 part of isomaltulose, 0.2-2 parts of plant extract and 0.01-0.05 part of antioxidant;
(2) mixing the above materials uniformly;
the plant extract is a mulberry extract;
the mulberry extract is prepared by the following method: pulping mulberry powder to obtain pulp, adjusting the pH of the pulp to 6.5-7.5 by using 0.05-0.15mol/L sodium hydroxide aqueous solution, adding lactobacillus plantarum accounting for 0.015-0.025% of the weight of the pulp and lactobacillus bulgaricus accounting for 0.01-0.02% of the weight of the pulp, uniformly mixing, and carrying out sealed fermentation at the temperature of 35-45 ℃ for 50-150h to obtain fermentation liquor; adding 65-85wt% ethanol water solution 8-18 times of the fermentation broth, ultrasonic extracting for 1-3 hr, and filtering to obtain extractive solution; concentrating the extracting solution, and carrying out vacuum freeze drying to obtain a mulberry extract;
the concentration temperature is 45-55 ℃, and the vacuum degree is 0.02-0.06 MPa;
the vacuum freeze drying condition is that the height of the material is controlled to be 4-9mm, the pre-freezing temperature is set to be-20 to-30 ℃, the sample is kept for 1.5-2.5 hours after the temperature is reduced to the set temperature, the sublimation temperature is set to be 5-15 ℃, the analysis temperature is 30-40 ℃, the vacuum degree is 10-30Pa, and the drying time is 20-30 hours.
2. The process for preparing the premixed flour for the triticale steamed bread as claimed in claim 1, wherein the ultrasonic power of the ultrasonic extraction is 200- "400W", and the ultrasonic frequency is 30-45 kHz.
3. The process for preparing the premixed flour of triticale steamed bun as claimed in claim 1, wherein the aperture of the filter cloth for filtration is 200-500 mesh.
4. The process for making the triticale steamed bun premixed flour of claim 1, wherein the antioxidant is hydroxytyrosol and/or phloretin.
5. The preparation process of the triticale steamed bun premixed flour as claimed in claim 4, wherein the antioxidant is prepared from hydroxytyrosol and phloretin according to a mass ratio of 1: (0.2-0.7).
6. A triticale steamed bun premixed flour, which is prepared by the process of any one of claims 1-5.
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