CN109845779A - A kind of coarse cereals corn-dodger and preparation method thereof - Google Patents
A kind of coarse cereals corn-dodger and preparation method thereof Download PDFInfo
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Abstract
A kind of coarse cereals corn-dodger and preparation method thereof, belongs to food processing field.The present invention solves the problems, such as that corn-dodger nutritional deficiency and healthcare function are poor, a kind of coarse cereals corn-dodger is provided, is made of the raw material of following parts by weight: 30~40 parts by weight of corn flour, 20~30 parts by weight of red bean powder, 15~20 parts by weight of oatmeal, 10~15 parts by weight of buckwheat, 5~10 parts by weight of millet flour；And above-mentioned raw materials progress ultramicro crushing treatment is obtained into compounding powder, transglutaminase is added after blanching and carries out enzyme crosslinking processing, further provocation and coarse cereals corn-dodger is obtained after pokering.Present invention can apply to the processing of corn-dodger and production.
Description
Technical field
The invention belongs to food processing field, a kind of coarse cereals corn-dodger and preparation method thereof is related generally to.
Background technique
The corn cereal crops important as China, containing a large amount of nutraceutical agents, wherein content of starch is a maximum of about of
70%, followed by protein about 8%, fat 2%, in addition to this, minerals and the vitamin such as calcium also rich in, iron
B, niacin etc. has health-care effect to diabetes, hypertension, hyperlipidemia and disease of digestive system, the nervous system disease.Maize seed
Containing a kind of anticancer factor (glutathione), glutathione peroxidase is a kind of free radical scavenger, it can effectively clear
The peroxide generated after internal lipid metabolism.Corn-dodger is the fining-off finished product of corn, is more favorable for digesting and absorb.So
And since corn lacks limiting amino acid-lysine, lead to commercially available corn-dodger nutritional deficiency.
Coarse cereals are mostly starch-containing most, followed by protein, minerals and microelement also rich in, for human body
Inflammatory reaction and cardiovascular and cerebrovascular disease have good health-care effect.Though coarse cereals can directly be eaten, often coarse mouthfeel,
Color is not distinct, and taste is also bad, is not received by the majority of consumers.With the development of modern food technology, widen miscellaneous
The application range of grain.Gradually attention of the people to health, healthy diet idea are rooted in the hearts of the people simultaneously, since coarse cereals are with good
Health-care effect, people increasingly favor coarse cereals, and coarse cereals staple food is produced into for an important directions.By corn and a variety of coarse cereals
Compounding prepares coarse cereals corn-dodger, is of great significance to balanced nutritious diet and raising corn-dodger healthcare function.
Summary of the invention
The present invention provides a kind of coarse cereals for the problem of corn-dodger nutritional deficiency and healthcare function difference in the prior art
Corn-dodger and preparation method thereof.
The coarse cereals corn-dodger is made of raw material from the following weight: 30~40 parts by weight of corn flour, 20~30 weight of red bean powder
Measure part, 15~20 parts by weight of oatmeal, 10~15 parts by weight of buckwheat, 5~10 parts by weight of millet flour.
Preferably, which is made of raw material from the following weight: 39 parts by weight of corn flour, 23 weight of red bean powder
Part, 17 parts by weight of oatmeal, 12 parts by weight of buckwheat, 9 parts by weight of millet flour.
The present invention also provides a kind of preparation methods of coarse cereals corn-dodger, comprising the following steps:
(1) corn, red bean, oat, buckwheat, millet are pulverized and sieved after mixing, carries out ultramicro crushing treatment and is compounded
Powder；
(2) hot water is added into compounding powder and carries out blanching treatment, then add transglutaminase and carry out enzyme crosslinking processing,
The transglutaminase enzyme concentration is 10~50U/g by compounding silty meter, and reaction temperature is 40 DEG C~50 DEG C, reacts pH
It is 6~8, the reaction time is 20min~40min；
(3) salt and yeast are added after enzyme crosslinking processing, carries out and face obtains dough, the salt additive amount is compounding
The 0.05%~0.15% of silty amount, inoculum of dry yeast are compound silty amount 0.5%~1.5%；
(4) it will be pokered after dough leavening up to coarse cereals corn-dodger.
Preferably:
The detailed catalogue of step (1) described sieving is 60 mesh.
The material water quality ratio of step (2) the compounding powder and hot water is 1:(1~3), heat iron temperature is 70 DEG C~90 DEG C, heat
Scalding the time is 90s~150s.
More preferably: the material water quality ratio of the compounding powder and hot water is 1:2, and heat iron temperature is 80 DEG C, and blanching treatment time is
120s。
Step (2) the transglutaminase enzyme concentration is 30U/g by compounding silty meter, and reaction temperature is 45 DEG C,
Reacting pH is 7, reaction time 30min.
Salt additive amount described in step (3) is compound silty amount 0.1%, and the inoculum of dry yeast is compounding silty
The 1% of amount.
Step (4) proofing temperature is 35 DEG C, and provocation humidity is 75%, proofing period 30min.
Step (4) temperature that pokers is 120 DEG C, and pokering the time is 5min.
Beneficial effect
It, then will compounding 1. the present invention first compounds corn flour, red bean powder, oatmeal, buckwheat, millet flour in proportion
Powder carries out ultramicro crushing treatment, refines material size further, while being also mixed process；Then heat is carried out to compounding powder
Processing is scalded, makes starch in material that pre-gelatinized occur, while protein structure is suitably unfolded, and exposes active group, is conducive to subsequent
Enzyme crosslinking reaction；Transglutaminase can make the acyl group on protein peptide chain that transfer reaction, the friendship of catalytic protein molecule occur
Connection enhances gluten network structure, conducive to the improvement of dough characters.
2. this method has the characteristics that process equipment simple, safe operation, preparation time are short and at low cost, by corn flour with
Its biological value can be improved in a variety of coarse cereals compoundings, plays the role of nutrition complement, keeps the nutritional ingredient of corn-dodger more comprehensive, right
The diseases such as hypertension, hyperlipidemia have certain prevention effect.
Detailed description of the invention
Fig. 1 is the preparation method process flow chart of coarse cereals corn-dodger.
Specific embodiment
It is the preparation method of coarse cereals corn-dodger described in 1. the present embodiment of embodiment, process flow is as shown in Figure 1, specific method
It is as follows:
(1) by 39 parts by weight of corn flour, 23 parts by weight of red bean powder, 17 parts by weight of oatmeal, 12 parts by weight of buckwheat, millet
9 parts by weight of crushed of powder is simultaneously uniformly mixed, and is then carried out ultramicro crushing treatment and is obtained compounding powder.
(2) the material water quality of powder and hot water is compounded than the ratio for 1:2, hot water is added into compounding powder, in heat iron temperature
Blanching treatment 120s is carried out under the conditions of being 80 DEG C, it is cooling after blanching, then under the conditions of reaction temperature is 45 DEG C, reaction pH is 7,
By compounding silty meter, the transglutaminase for adding 30U/g carries out enzyme crosslinking processing 30min.
(3) salt of addition compounding silty amount 0.1% and the yeast of compounding silty amount 1%, mixing are equal after enzyme crosslinking processing
It is carried out after even and face obtains dough.
(4) under the conditions of proofing temperature is 35 DEG C, provocation humidity is 75%, dough is put into proofing box and carries out provocation
30min；5min is pokered at being 120 DEG C in temperature after provocation up to coarse cereals corn-dodger.
The coarse cereals corn-dodger amino acid that the present embodiment obtains forms equilibrium, and index of nutritional quality 1.194 improves corn
The nutritive value of cake.
The preparation method of 2. coarse cereals corn-dodger of embodiment.
(1) by 30 parts by weight of corn flour, 20 parts by weight of red bean powder, 15 parts by weight of oatmeal, 10 parts by weight of buckwheat, millet
It is uniformly mixed after 5 parts by weight of crushed of powder, then carries out ultramicro crushing treatment and obtain compounding powder.
(2) the material water quality of powder and hot water is compounded than the ratio for 1:3, hot water is added into compounding powder, in heat iron temperature
Blanching treatment 105s is carried out under the conditions of being 85 DEG C, it is cooling after blanching, then reaction temperature is 40 DEG C, reaction pH is 7.5 conditions
Under, by compounding silty meter, the transglutaminase for adding 40U/g carries out enzyme crosslinking processing 20min.
(3) salt of addition compounding silty amount 0.08% and the yeast for compounding silty amount 1.2%, mixing after enzyme crosslinking processing
It is carried out after uniformly and face obtains dough.
(4) under the conditions of proofing temperature is 35 DEG C, provocation humidity is 75%, dough is put into proofing box and carries out provocation
30min；5min is pokered at being 120 DEG C in temperature after provocation up to coarse cereals corn-dodger.
The coarse cereals corn-dodger amino acid that the present embodiment obtains forms equilibrium, and index of nutritional quality 1.145 improves corn
The nutritive value of cake.
The preparation method of 3. coarse cereals corn-dodger of embodiment.
(1) by 40 parts by weight of corn flour, 30 parts by weight of red bean powder, 20 parts by weight of oatmeal, 15 parts by weight of buckwheat, millet
It is uniformly mixed after 10 parts by weight of crushed of powder, then carries out ultramicro crushing treatment and obtain compounding powder.
(2) the material water quality of powder and hot water is compounded than the ratio for 1:1, hot water is added into compounding powder, in heat iron temperature
Blanching treatment 135s is carried out under the conditions of being 75 DEG C, it is cooling after blanching, then reaction temperature is 50 DEG C, reaction pH is 6.5 conditions
Under, by compounding silty meter, the transglutaminase for adding 20U/g carries out enzyme crosslinking processing 40min.
(3) salt of addition compounding silty amount 0.12% and the yeast for compounding silty amount 0.8%, mixing after enzyme crosslinking processing
It is carried out after uniformly and face obtains dough.
(4) under the conditions of proofing temperature is 35 DEG C, provocation humidity is 75%, dough is put into proofing box and carries out provocation
30min；5min is pokered at being 120 DEG C in temperature after provocation up to coarse cereals corn-dodger.
The coarse cereals corn-dodger amino acid that the present embodiment obtains forms equilibrium, and index of nutritional quality 1.178 improves corn
The nutritive value of cake.
4. the present embodiment of embodiment is the preparation method of the coarse cereals corn-dodger described in embodiment 1-3 any embodiment into one
Step limits, after corn flour, red bean powder, oatmeal, buckwheat, millet flour crush in step (1) in method described in the present embodiment
It crosses 60 meshes and carries out mixing and subsequent step again.
5. the present embodiment of comparative example is for verifying coarse cereals corn-dodger of the present invention with health-care efficacy.
Comparative sample 1: 39 parts by weight of corn flour；
Comparative sample 2: 39 parts by weight of corn flour, 23 parts by weight of red bean powder；
Comparative sample 3: 39 parts by weight of corn flour, 17 parts by weight of oatmeal；
Comparative sample 4: 39 parts by weight of corn flour, 12 parts by weight of buckwheat；
Comparative sample 5: 39 parts by weight of corn flour, 9 parts by weight of millet flour；
Comparative sample 6: 39 parts by weight of corn flour, 23 parts by weight of red bean powder, 17 parts by weight of oatmeal；
Comparative sample 7: 39 parts by weight of corn flour, 23 parts by weight of red bean powder, 12 parts by weight of buckwheat；
Comparative sample 8: 39 parts by weight of corn flour, 23 parts by weight of red bean powder, 9 parts by weight of millet flour；
Comparative sample 9: 39 parts by weight of corn flour, 17 parts by weight of oatmeal, 9 parts by weight of millet flour；
Comparative sample 10: 39 parts by weight of corn flour, 12 parts by weight of buckwheat；9 parts by weight of millet flour；
Comparative sample 11: 39 parts by weight of corn flour, 17 parts by weight of oatmeal, 12 parts by weight of buckwheat；
Comparative sample 12: 39 parts by weight of corn flour, 23 parts by weight of red bean powder, 17 parts by weight of oatmeal, 12 parts by weight of buckwheat；
Comparative sample 13: 39 parts by weight of corn flour, 23 parts by weight of red bean powder, 17 parts by weight of oatmeal, 9 parts by weight of millet flour；
Comparative sample 14: 39 parts by weight of corn flour, 23 parts by weight of red bean powder, 12 parts by weight of buckwheat, 9 parts by weight of millet flour；
Comparative sample 15: 39 parts by weight of corn flour, 17 parts by weight of oatmeal, 12 parts by weight of buckwheat, 9 parts by weight of millet flour；
Test crowd: choosing 160 people of Mild Obesity person, 80 people of male, and 80 people of women the age 18~55 years old, is divided into 16 groups,
Every group of 10 people, 5 males, 5 women.
Eating method and dosage: every group of subject keeps life and eating habit on ordinary days.Its staple food is changed into pair respectively
Than the product of sample 1~15 and the preparation of embodiment 1, three meals in a day, a meal 150g corn-dodger is continuous to eat and observe 2 months.
Recruitment evaluation: after edible 2 months, detecting the blood pressure of above-mentioned test crowd, triglyceride, total cholesterol concentration, with
And superoxide dismutase concentration in serum, coarse cereals corn-dodger prepared by the present invention is verified for blood pressure, and blood lipid and body are anti-
The improvement of oxidative function.
1 coarse cereals corn-dodger lowering blood pressure and blood fat of table, oxidation resistant effect
Coarse cereals corn-dodger of the present invention is eaten, can reduce average blood pressure, triglyceride and total cholesterol level,
And there is oxidation resistant effect, effectively increase superoxide dismutase SOD content, be shown in Table 1, therefore, eat this hair
The bright coarse grain nutrition cake, for hypertension, hyperlipidemia has certain prevention and auxiliary therapeutic action.
Claims (10)
1. a kind of coarse cereals corn-dodger, which is characterized in that be made of raw material from the following weight: 30~40 parts by weight of corn flour, red
20~30 parts by weight of bean powder, 15~20 parts by weight of oatmeal, 10~15 parts by weight of buckwheat, 5~10 parts by weight of millet flour.
2. a kind of coarse cereals corn-dodger according to claim 1, which is characterized in that be made of raw material from the following weight: beautiful
39 parts by weight of rice flour, 23 parts by weight of red bean powder, 17 parts by weight of oatmeal, 12 parts by weight of buckwheat, 9 parts by weight of millet flour.
3. a kind of preparation method of coarse cereals corn-dodger of any of claims 1 or 2, which is characterized in that this method includes following step
It is rapid:
(1) corn, red bean, oat, buckwheat, millet are pulverized and sieved after mixing, carries out ultramicro crushing treatment and obtains compounding powder；
(2) hot water is added into compounding powder and carries out blanching treatment, then add transglutaminase and carry out enzyme crosslinking processing, it is described
Transglutaminase enzyme concentration is 10~50U/g by compounding silty meter, and reaction temperature is 40 DEG C~50 DEG C, and reaction pH is 6
~8, the reaction time is 20min~40min；
(3) salt and yeast are added after enzyme crosslinking processing, carries out and face obtains dough, the salt additive amount is compounding silty
The 0.05%~0.15% of amount, inoculum of dry yeast are compound silty amount 0.5%~1.5%；
(4) it will be pokered after dough leavening up to coarse cereals corn-dodger.
4. a kind of preparation method of coarse cereals corn-dodger according to claim 3, which is characterized in that step (1) described sieving
Detailed catalogue be 60 mesh.
5. a kind of preparation method of coarse cereals corn-dodger according to claim 3, which is characterized in that step (2) described compounding
The material water quality ratio of powder and hot water is 1:(1~3), heat iron temperature is 70 DEG C~90 DEG C, and blanching treatment time is 90s~150s.
6. a kind of preparation method of coarse cereals corn-dodger according to claim 5, which is characterized in that the compounding powder and hot water
Material water quality ratio be 1:2, heat iron temperature be 80 DEG C, blanching treatment time 120s.
7. a kind of preparation method of coarse cereals corn-dodger according to claim 3, which is characterized in that step (2) is described to turn paddy
Transglutaminase enzyme concentration is 30U/g by compounding silty meter, and reaction temperature is 45 DEG C, and reaction pH is 7, and the reaction time is
30min。
8. a kind of preparation method of coarse cereals corn-dodger according to claim 3, which is characterized in that food described in step (3)
Salt additive amount is compound silty amount 0.1%, and the inoculum of dry yeast is compound silty amount 1%.
9. a kind of preparation method of coarse cereals corn-dodger according to claim 3, which is characterized in that step (4) described provocation
Temperature is 35 DEG C, and provocation humidity is 75%, proofing period 30min.
10. a kind of preparation method of coarse cereals corn-dodger according to claim 3, which is characterized in that step (4) is described to be pokered
Temperature is 120 DEG C, and pokering the time is 5min.
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| CN1183903A (en) * | 1996-11-28 | 1998-06-10 | 味之素株式会社 | Modified cereal flour and cereal flour processed food using the same |
| CN1843129A (en) * | 2005-04-06 | 2006-10-11 | 味之素株式会社 | Method for processing noodle |
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Application publication date: 20190607 |