CN109329729A - A kind of freezing non-fermented Se-rich wheat powder and preparation method thereof - Google Patents
A kind of freezing non-fermented Se-rich wheat powder and preparation method thereof Download PDFInfo
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- CN109329729A CN109329729A CN201811313791.8A CN201811313791A CN109329729A CN 109329729 A CN109329729 A CN 109329729A CN 201811313791 A CN201811313791 A CN 201811313791A CN 109329729 A CN109329729 A CN 109329729A
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- 241000209140 Triticum Species 0.000 title claims abstract description 113
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 113
- 239000000843 powder Substances 0.000 title claims abstract description 49
- 238000007710 freezing Methods 0.000 title claims abstract description 16
- 230000008014 freezing Effects 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 57
- 235000013312 flour Nutrition 0.000 claims abstract description 50
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 28
- 229920002472 Starch Polymers 0.000 claims abstract description 15
- 235000019698 starch Nutrition 0.000 claims abstract description 15
- 239000008107 starch Substances 0.000 claims abstract description 15
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 14
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000004367 Lipase Substances 0.000 claims abstract description 14
- 102000004882 Lipase Human genes 0.000 claims abstract description 14
- 108090001060 Lipase Proteins 0.000 claims abstract description 14
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 14
- 235000019421 lipase Nutrition 0.000 claims abstract description 14
- 235000012054 meals Nutrition 0.000 claims abstract description 14
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 14
- 239000011718 vitamin C Substances 0.000 claims abstract description 14
- UKGRTCZMPQERFQ-UHFFFAOYSA-N octadecyl 2-hydroxypropanoate Chemical compound CCCCCCCCCCCCCCCCCCOC(=O)C(C)O UKGRTCZMPQERFQ-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000011669 selenium Substances 0.000 claims description 18
- 108060008539 Transglutaminase Proteins 0.000 claims description 12
- 102000003601 transglutaminase Human genes 0.000 claims description 12
- 108010068370 Glutens Proteins 0.000 claims description 11
- 238000004140 cleaning Methods 0.000 claims description 10
- 235000021312 gluten Nutrition 0.000 claims description 10
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims description 9
- 229910052711 selenium Inorganic materials 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 235000013339 cereals Nutrition 0.000 claims description 6
- 238000013016 damping Methods 0.000 claims description 6
- 238000005516 engineering process Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000007921 spray Substances 0.000 claims description 6
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 4
- 230000001680 brushing effect Effects 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000004513 sizing Methods 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 235000015099 wheat brans Nutrition 0.000 claims description 3
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims 1
- 125000002252 acyl group Chemical group 0.000 claims 1
- 125000004177 diethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 claims 1
- 239000010979 ruby Substances 0.000 claims 1
- 229910001750 ruby Inorganic materials 0.000 claims 1
- 235000002906 tartaric acid Nutrition 0.000 claims 1
- 239000011975 tartaric acid Substances 0.000 claims 1
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 abstract description 9
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 235000014347 soups Nutrition 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 abstract description 2
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 235000010469 Glycine max Nutrition 0.000 description 12
- 239000000047 product Substances 0.000 description 10
- 238000010521 absorption reaction Methods 0.000 description 4
- -1 Acyl calcium lactate Chemical compound 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 229960002401 calcium lactate Drugs 0.000 description 3
- 235000011086 calcium lactate Nutrition 0.000 description 3
- 239000001527 calcium lactate Substances 0.000 description 3
- 229920000856 Amylose Polymers 0.000 description 2
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
- 239000004472 Lysine Substances 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 210000002615 epidermis Anatomy 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000001965 increasing effect Effects 0.000 description 2
- 229930182817 methionine Natural products 0.000 description 2
- 230000002688 persistence Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- DCXXMTOCNZCJGO-UHFFFAOYSA-N tristearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- 108010001682 Dextranase Proteins 0.000 description 1
- 108010061711 Gliadin Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000005282 brightening Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 108010050792 glutenin Proteins 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 125000003473 lipid group Chemical group 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
- 229920001221 xylan Polymers 0.000 description 1
- 150000004823 xylans Chemical class 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
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/49—Removing colour by chemical reaction, e.g. bleaching
-
- 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
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with 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
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- Health & Medical Sciences (AREA)
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- Biotechnology (AREA)
- Microbiology (AREA)
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Abstract
The present invention relates to technical field of food production, especially a kind of freezing non-fermented Se-rich wheat powder and preparation method thereof freezes after non-fermented Se-rich wheat powder is mixed by high efficient mixer according to the ratio by mixing wheat flour, soy meal, converted starch, stearyl lactate CSL-SSL, diacetyl tartaric acid monoglyceride, vitamin C, lipase, zytase by mixing after the online micro addition of powder stream wheat flour of micro feeder progress through mixing machine.A kind of freezing non-fermented Se-rich wheat powder of the invention, while nutritive value distinctive with wheat, while enhancing the nutrient of human body shortage, it is moderate with protein content, musculus cutaneus color is white, any surface finish, ductility are good, and non muddy soup, resistance to boiling are in good taste, there is the features such as bite, meets requirement of the food processing enterprises to freezing non-fermented tailored flour.
Description
Technical field
The present invention relates to technical field of food production, especially a kind of freezing non-fermented Se-rich wheat powder and its preparation side
Method.
Background technique
With the continuous improvement of living condition, requirement of the people to flour is also higher and higher.What existing wheat flour was produced
Non-fermented food product is freezed, musculus cutaneus color is not white enough, and surface smoothness is not high, and poor ductility is easy muddy soup, and mouthfeel is bad, egg
Desirable is not achieved in white matter content, is not able to satisfy demand of the people to a variety of nutritive values.
Summary of the invention
In order to overcome the shortcomings of existing wheat powder product quality poor taste, the present invention provides a kind of the cold of quality-improving
Freeze the preparation method of non-fermented Se-rich wheat powder, freezing non-fermented Se-rich wheat powder is formed sediment by mixing wheat flour, soy meal, denaturation
Powder, stearyl lactate CSL-SSL, diacetyl tartaric acid monoglyceride, vitamin C, lipase, zytase are according to the ratio by height
By being mixed after the online micro addition of powder stream wheat flour of micro feeder progress through mixing machine after effect mixing machine mixing.
The technical solution adopted by the present invention to solve the technical problems is: a kind of freezing non-fermented Se-rich wheat powder, by weight
Measure percentages: 99% mixing wheat flour；0.50-0.65% soy meal；The deformation starch of 0.20-0.35%；0.1% it is hard
Acyl calcium lactate CSL-SSL；The diacetyl tartaric acid monoglyceride DATEM of 0.03-0.04%；The vitamin C of 0.007-0.008%；
The lipase of 0.001-0.005%；The zytase of 0.001-0.003% and the transglutaminase of 0.001-0.004%.
Further, be the red wheat of selenium-rich including mixing wheat flour: the weight ratio of white wheat is milling system after 7-8:2-3 mixing
It obtains, the red wheat bulk density of selenium-rich 780-800g/l, Shui Fen≤12.5%, Chu Fen Shuai≤65%, wet gluten Han Liang≤28% is described white
Wheat bulk density 780-800g/l, Shui Fen≤12.5%, Chu Fen Shuai≤65%, wet gluten Han Liang≤28%.
Further, it including a kind of for making the preparation method of the frozen fermented dough of steamed bun, it is characterized in that being, wraps
Include following steps:
1), feeding: take the red wheat of selenium-rich: the weight ratio of white wheat is that 7-8:2-3 is mixed into mixing wheat；
2), mix wheat cleaning: will mixing wheat by dry method wheat cleaning, impurity containing dust and weed-trifles in the wheat after cleaning≤
0.3%；Containing gravel content≤0.02%；Xenogenesis grain grain≤0.5%；Randomly select its ash content≤2.0% of wheat samples；
3) it, mixes wheat water-absorbing: by automatic analyser for investigating moisture content, mixing wheat being put into net wheat bin, summer room temperature dampening, storage 16-
24 hours, mixing wheat is then moved into surge bunker, takes spray damping, is stored 0.5-1 hours；20 DEG C of warm water dampenings of winter,
Mixing wheat is put into net wheat bin, stores 24-30 hours, mixing wheat is then moved into surge bunker, spray damping is taken, deposits
It puts 0.5-1 hours；
4), mixing wheat is milled and takes powder: by flour mill to mixing wheat processing, being adopted by flour mill to mixing flouring technology
With middle long flour way processing technology, the road Ji Qian reduction measures greatly powder method: 1. total wheat extracting rate >=75%, break system go out powder and account for 12-
15%, preceding, center grinding system goes out powder 40-50%, and sizing system goes out powder 6-8%, and tail rolls and way of escape reduction go out powder 4-6%, wheat-bran brushing machine with
Bran finisher goes out powder 1-2%；2. mixing wheat flour extracting rate in 40-45%, powder flow tube road is taken online are as follows: is handed over above or below 1M, 2M；3M submits,
D1；By the way that mixing wheat flour is made after carrying out above-mentioned parameter adjusting to flour mill；
5), auxiliary material mixture: soy meal, converted starch, transglutaminase, stearyl lactate CSL-SSL, diacetyl tartaric
Sour monoglyceride, vitamin C, lipase and zytase are mixed by high efficient mixer.
6), finished product is processed: soy meal, converted starch, transglutaminase, stearyl lactate CSL-SSL, diacetyl
Tartaric acid monoglyceride, vitamin C, lipase and zytase are carried out online by micro feeder after being mixed by high efficient mixer
It is mixed after the micro addition of powder stream wheat flour through mixing machine.
The invention has the advantages that a kind of freezing non-fermented Se-rich wheat powder of the invention, has the distinctive battalion of wheat
While supporting value, while enhancing the nutrient of human body shortage, have protein content moderate, musculus cutaneus color is white, surface
It is bright and clean, ductility is good, non muddy soup, resistance to boiling, in good taste, there is the features such as bite, meet food processing enterprises to freezing non-fermented
The requirement of tailored flour.
Specific embodiment
A kind of freezing non-fermented Se-rich wheat powder, by weight percentage: 99% mixing wheat flour；0.50-0.65%
Soy meal；The deformation starch of 0.20-0.35%；0.1% stearyl lactate CSL-SSL；The diacetyl tartaric of 0.03-0.04%
Sour monoglyceride DATEM；The vitamin C of 0.007-0.008%；The lipase of 0.001-0.005%；The xylan of 0.001-0.003%
The transglutaminase of enzyme and 0.001-0.004%.
Mixing wheat flour is the red wheat of selenium-rich: the weight ratio of white wheat is to be milled to be made after 7-8:2-3 is mixed, and the selenium-rich is red
Wheat bulk density 780-800g/l, Shui Fen≤12.5%, Chu Fen Shuai≤65%, wet gluten Han Liang≤28%, the white wheat bulk density 780-
800g/l, Shui Fen≤12.5%, Chu Fen Shuai≤65%, wet gluten Han Liang≤28%.
A kind of preparation method for making the frozen fermented dough of steamed bun includes the following steps: it is characterized in that being
1), feeding: take the red wheat of selenium-rich: the weight ratio of white wheat is that 7-8:2-3 is mixed into mixing wheat；
2), mix wheat cleaning: will mixing wheat by dry method wheat cleaning, impurity containing dust and weed-trifles in the wheat after cleaning≤
0.3%；Containing gravel content≤0.02%；Xenogenesis grain grain≤0.5%；Randomly select its ash content≤2.0% of wheat samples；
3) it, mixes wheat water-absorbing: by automatic analyser for investigating moisture content, mixing wheat being put into net wheat bin, summer room temperature dampening, storage 16-
24 hours, mixing wheat is then moved into surge bunker, takes spray damping, is stored 0.5-1 hours；20 DEG C of warm water dampenings of winter,
Mixing wheat is put into net wheat bin, stores 24-30 hours, mixing wheat is then moved into surge bunker, spray damping is taken, deposits
It puts 0.5-1 hours；
4), mixing wheat is milled and takes powder: by flour mill to mixing wheat processing, being adopted by flour mill to mixing flouring technology
With middle long flour way processing technology, the road Ji Qian reduction measures greatly powder method: 1. total wheat extracting rate >=75%, break system go out powder and account for 12-
15%, preceding, center grinding system goes out powder 40-50%, and sizing system goes out powder 6-8%, and tail rolls and way of escape reduction go out powder 4-6%, wheat-bran brushing machine with
Bran finisher goes out powder 1-2%；2. mixing wheat flour extracting rate in 40-45%, powder flow tube road is taken online are as follows: is handed over above or below 1M, 2M；3M submits,
D1；By the way that mixing wheat flour is made after carrying out above-mentioned parameter adjusting to flour mill；Ash content≤0.50% of wheat flour is mixed, because
The low wheat core flour of ash content is remote corticifugal endosperm powder, and wheat skin content is lower, and ferment content is relatively low, is conducive to freeze non-fermented
The quality of Flour product.The fineness degree of mixing wheat flour requires, all-pass CB54. sieve, retains CB58 sieve and is no more than 5%, fineness degree
Size determine Flour product water content how much, water absorption has considerable influence to the stability of freezed wheaten products, aqueous
The too many ice crystal that generates of amount is to the stability of yeast and the reticulated structure of wheat gluten.
5), auxiliary material mixture: soy meal, converted starch, transglutaminase, stearyl lactate CSL-SSL, diacetyl
Tartaric acid monoglyceride, vitamin C, lipase and zytase are mixed by high efficient mixer.
6), finished product is processed: soy meal, converted starch, transglutaminase, stearyl lactate CSL-SSL, diacetyl
Tartaric acid monoglyceride, vitamin C, lipase and zytase are carried out online by micro feeder after being mixed by high efficient mixer
It is mixed after the micro addition of powder stream wheat flour through mixing machine.
The production of soy meal: soya bean → selected → cleaning → washing → low temperature drying (temperature≤40 DEG C, moisture≤7.0%)
→ crushing → screen (all-pass sieves with 100 mesh sieve), since lysine content is low in freezing non-fermented Flour product, methionine is higher, limit
The nutritive value of Flour product is made；Methionine content of soy is low, and lysine content is high, and the two mixing has the function that complementation.Add
There is raising water absorption rate after increasing bean powder, slow down dough aging, supplement albumen, the effect for emulsifying and brightening.
Stearyl lactate CSL-SSL, diacetyl tartaric acid monoglyceride DATEM are emulsifier, hydrophilic, oleophylic portion
Point respectively in conjunction with gliadin matter and glutenin matter in dough, isolated protein molecule is made to be connected with each other to be formed
The compound of mucedin.Macromolecular is become by small molecule, after can making up dough mixing aquation, gluten protein is with disulfide bond
In conjunction with incomplete deficiency, it is more tough more perfect with the combination of gluten film to make gluten network structure, to make to be formed securely thin
Close gluten network structure enhances the persistence of dough, and emulsifier can form insoluble fluor-complex with amylose, resistance
Only amylose forms hydrogen bond, thus dough ductility.
Lipase, zytase are enzyme preparation, and after adding lipase, the water absorption rate of dough stablizes time, silty quality
Index is increased slightly, and form the time, weakness degree is reduced with the increase of additive amount, effectively delay the aging of starch；Addition wood
The water absorption rate of dextranase, dough slightly reduces, and the formation time of dough obviously shortens, and stability and mechanical performance are all improved.
Vitamin C is oxidant, different lipid materials can be made to be oxidized to after dihydro lipides and protein knot in wheat flour
It closes so that dough has better persistence, elasticity and toughness, the phytochrome in simultaneous oxidation wheat flour plays whitening effect.
Transglutaminase can be catalyzed mucedin, improve the silty feature of dough, make formation time, the stabilization of dough
Time, rupture time increase, and the weakness degree of dough reduces, and dough moisture holding capacity increases, and surface tackiness reduces.
The formation that converted starch (potato acetate starch) can reduce ice crystal in dough is conducive to improve dough cold
Quality decline during jelly.
The mixing wheat flour of specific embodiment one: 99%；0.50% soy meal；0.20% deformation starch；0.1% tristearin
Acyl calcium lactate CSL-SSL；0.03% diacetyl tartaric acid monoglyceride DATEM；0.007% vitamin C；0.001% fat
Enzyme；0.001% zytase and 0.001% transglutaminase are carried out after being mixed by high efficient mixer by micro feeder
Mixed after the online micro addition of powder stream wheat flour through mixing machine, manufactured freezing non-fermented Flour product epidermis color, elasticity,
Ductility, fragrance, mouthfeel are best.
The mixing wheat flour of specific embodiment two: 99%；0.65% soy meal；0.35% deformation starch；0.1% it is hard
Acyl calcium lactate CSL-SSL；0.04% diacetyl tartaric acid monoglyceride DATEM；0.008% vitamin C；0.005%
Lipase；0.003% zytase and 0.004% transglutaminase pass through micro feeding after being mixed by high efficient mixer
Device mixes after carrying out the online micro addition of powder stream wheat flour through mixing machine, manufactured freezing non-fermented Flour product epidermis color
Pool, elasticity, ductility, fragrance, mouthfeel are best.
Described above to be merely exemplary for the purpose of the present invention, and not restrictive, those of ordinary skill in the art understand,
In the case where not departing from spirit and scope as defined in the appended claims, many modifications, variation or equivalent can be made, but all
It will fall within the scope of protection of the present invention.
Claims (3)
1. a kind of freezing non-fermented Se-rich wheat powder, characterized in that by weight percentage: 99% mixing wheat flour；0.50—
0.65% soy meal；The deformation starch of 0.20-0.35%；0.1% stearyl lactate CSL-SSL；The diethyl of 0.03-0.04%
Acyl tartaric acid monoglyceride DATEM；The vitamin C of 0.007-0.008%；The lipase of 0.001-0.005%；0.001-0.003%'s
The transglutaminase of zytase and 0.001-0.004%.
2. a kind of freezing non-fermented Se-rich wheat powder according to claim 1, characterized in that the mixing wheat flour is richness
Selenium ruby wheat: the weight ratio of white wheat is to be milled to be made after 7-8:2-3 is mixed, 780-800g/l of the red wheat bulk density of selenium-rich, moisture
≤ 12.5%, Chu Fen Shuai≤65%, wet gluten Han Liang≤28%, white wheat bulk density 780-800g/l, Shui Fen≤12.5%, out powder
Shuai≤65%, wet gluten Han Liang≤28%.
3. any one of -2 is a kind of for making the preparation method of the frozen fermented dough of steamed bun according to claim 1, it is characterized in that
It is, includes the following steps:
1), feeding: take the red wheat of selenium-rich: the weight ratio of white wheat is that 7-8:2-3 is mixed into mixing wheat；
2), mix wheat cleaning: will mixing wheat by dry method wheat cleaning, impurity containing dust and weed-trifles in the wheat after cleaning≤
0.3%；Containing gravel content≤0.02%；Xenogenesis grain grain≤0.5%；Randomly select its ash content≤2.0% of wheat samples；
3) it, mixes wheat water-absorbing: by automatic analyser for investigating moisture content, mixing wheat being put into net wheat bin, summer room temperature dampening, storage 16-
24 hours, mixing wheat is then moved into surge bunker, takes spray damping, is stored 0.5-1 hours；20 DEG C of warm water dampenings of winter,
Mixing wheat is put into net wheat bin, stores 24-30 hours, mixing wheat is then moved into surge bunker, spray damping is taken, deposits
It puts 0.5-1 hours；
4), mixing wheat is milled and takes powder: by flour mill to mixing wheat processing, being adopted by flour mill to mixing flouring technology
With middle long flour way processing technology, the road Ji Qian reduction measures greatly powder method: 1. total wheat extracting rate >=75%, break system go out powder and account for 12-
15%, preceding, center grinding system goes out powder 40-50%, and sizing system goes out powder 6-8%, and tail rolls and way of escape reduction go out powder 4-6%, wheat-bran brushing machine with
Bran finisher goes out powder 1-2%；2. mixing wheat flour extracting rate in 40-45%, powder flow tube road is taken online are as follows: is handed over above or below 1M, 2M；3M submits,
D1；By the way that mixing wheat flour is made after carrying out above-mentioned parameter adjusting to flour mill；
5), auxiliary material mixture: soy meal, converted starch, transglutaminase, stearyl lactate CSL-SSL, diacetyl tartaric
Sour monoglyceride, vitamin C, lipase and zytase are mixed by high efficient mixer；
6), finished product is processed: soy meal, converted starch, transglutaminase, stearyl lactate CSL-SSL, diacetyl tartaric
Sour monoglyceride, vitamin C, lipase and zytase pass through micro feeder after being mixed by high efficient mixer and carry out online powder stream
It is mixed after the micro addition of wheat flour through mixing machine.
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| CN113261645A (en) * | 2021-06-11 | 2021-08-17 | 中粮面业(海宁)有限公司 | Special powder for frozen raw wet flour product and production method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106721996A (en) * | 2016-11-30 | 2017-05-31 | 扬州名佳食品有限公司 | A kind of preparation method of the freezing non-fermented Se-rich wheat powder of quality-improving |
| CN107568584A (en) * | 2017-07-24 | 2018-01-12 | 扬州名佳食品有限公司 | Southern steamed bun frozen fermented dough and preparation method thereof |
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2018
- 2018-11-06 CN CN201811313791.8A patent/CN109329729A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106721996A (en) * | 2016-11-30 | 2017-05-31 | 扬州名佳食品有限公司 | A kind of preparation method of the freezing non-fermented Se-rich wheat powder of quality-improving |
| CN107568584A (en) * | 2017-07-24 | 2018-01-12 | 扬州名佳食品有限公司 | Southern steamed bun frozen fermented dough and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113261645A (en) * | 2021-06-11 | 2021-08-17 | 中粮面业(海宁)有限公司 | Special powder for frozen raw wet flour product and production method thereof |
| CN113261645B (en) * | 2021-06-11 | 2022-11-01 | 中粮面业(海宁)有限公司 | Special powder for frozen raw wet flour product and production method thereof |
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Application publication date: 20190215 |