CN110101007B - Buckwheat steamed bun premixed flour and production process thereof - Google Patents
Buckwheat steamed bun premixed flour and production process thereof Download PDFInfo
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- CN110101007B CN110101007B CN201910501764.1A CN201910501764A CN110101007B CN 110101007 B CN110101007 B CN 110101007B CN 201910501764 A CN201910501764 A CN 201910501764A CN 110101007 B CN110101007 B CN 110101007B
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- buckwheat
- flour
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Classifications
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
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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
- 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
-
- 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
-
- 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
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
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- 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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- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses buckwheat steamed bun premixed flour and a production process thereof, and belongs to the technical field of food. The buckwheat steamed bun premixed flour comprises the following components in parts by weight: 60-80 parts of wheat flour, 5-25 parts of buckwheat flour, 5-25 parts of puffed buckwheat flour, 0.7-1.2 parts of microcapsule-embedded high-activity dry yeast, 0.05-0.2 part of sodium stearoyl lactate, 0.05-0.2 part of calcium stearoyl lactate, 0.01-0.02 part of vitamin C and 0.005-0.02 part of enzyme preparation; wherein the mass ratio of the buckwheat flour to the puffed buckwheat flour is 1:5-5:1; the microcapsule embedding high-activity dry yeast is Lesfu industrial instant dry yeast; the water content of the buckwheat steamed bun premixed flour is not more than 10%. The buckwheat steamed bun premixed flour improves the quality of buckwheat steamed buns, can effectively delay the increase of fatty acid value, prevents rancidity, delays the inactivation of yeast and enzyme preparations, prolongs the quality guarantee period of the buckwheat steamed bun premixed flour, and realizes the industrial production of the buckwheat steamed bun premixed flour.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to buckwheat steamed bun premixed flour and a production process thereof.
Background
The premixed flour is a new product which appears along with the acceleration of the pace of life and the improvement of the living standard of people, and is a compound semi-finished product which is prepared by completely mixing powdery raw materials with different characteristics and different types according to advanced physical, chemical, biological and other technologies by adopting a certain formula.
Staple food is an indispensable food on dining tables of people, and steamed bread is a typical staple food. With the change of times, staple food steamed bread keeps pace with the times, people have not only limited the requirements on the steamed bread to be full, but also have more emphasis on nutrition and convenience, and the requirements on the taste and the quality of the steamed bread are also improved.
The main functional components and the effects of the buckwheat comprise:
1) The bioflavonoids such as rutin in semen Fagopyri Esculenti can improve permeability of capillary vessel, maintain microcirculation, and reduce hypertension, hyperlipidemia, and hyperglycemia. Can meet various requirements of people on food nutrition, health and safety, and is called as "longevity food"
2) The buckwheat has reasonable amino acid composition, higher biological value of protein, rich lysine components, rich iron, manganese, zinc and other trace elements compared with common grains, and rich vitamin E and dietary fiber, so the buckwheat has good nutrition and health care effects;
the high-content buckwheat steamed bread has the problems of bitter and astringent taste, rough mouthfeel, easy surface shrinkage, large bubbles, small specific volume, easy aging and the like; in addition, the problems of yeast inactivation, vermination, increase of fatty acid value and the like generally exist in the premixed flour in the market, so that the quality of the premixed flour for the buckwheat steamed bread is poor, and the shelf life is short. Therefore, there is an urgent market demand for the development of buckwheat steamed bread having higher quality and capable of being stored for a long time.
Disclosure of Invention
In order to solve the problems of the prior art, the invention provides the buckwheat steamed bun premixed flour which is nutritional and healthy, has long activity retention time of yeast and enzyme preparations, is not easy to grow worms and rancidity, and has good taste and appearance of the prepared buckwheat steamed bun, and the production process thereof.
The invention aims to provide buckwheat steamed bun premixed flour which comprises the following components in parts by weight: 60-80 parts of wheat flour, 5-25 parts of buckwheat flour, 5-25 parts of puffed buckwheat flour, 0.7-1.2 parts of microcapsule-embedded high-activity dry yeast (actual content of the dry yeast: 0.56-0.96 parts), 0.05-0.2 part of sodium stearoyl lactate, 0.05-0.2 part of calcium stearoyl lactate, 0.01-0.02 part of vitamin C and 0.005-0.02 part of enzyme preparation; wherein the weight ratio of the buckwheat flour to the puffed buckwheat flour is 1:5-5:1; the water content of the buckwheat steamed bun premixed flour is not more than 10%.
In one embodiment of the invention, the enzyme preparation comprises two or more of arabinoxylanase, glucose oxidase and alpha-amylase.
In one embodiment of the invention, the enzyme preparation is a mixed enzyme preparation of arabinoxylanase, glucose oxidase and alpha-amylase.
In one embodiment of the invention, the mass ratio of the arabinoxylanase, the glucose oxidase and the alpha-amylase is (0.5-6): 1: (0.25-4).
The buckwheat flour contained in the invention has good nutrition and health care effects, and has the effects of reducing blood fat and cholesterol of a human body, softening blood vessels, protecting eyesight and preventing cerebral vascular hemorrhage.
In one embodiment of the present invention, the method for preparing the expanded buckwheat flour comprises the steps of: grinding semen Fagopyri Esculenti, extruding, and micronizing.
In one embodiment of the present invention, the conditions of the extrusion puffing are: the feeding amount of the solid material is 16 kg/h-18 kg/h, the water content is 14% -16%, and the rotating speed of a screw of an extruder is 190Rpm. The puffing temperature is set to be 75-85 ℃ in the II area, 120-130 ℃ in the III area, 150-170 ℃ in the IV area, 135-140 ℃ in the V area and 130-145 ℃ in the VI area.
The buckwheat flour contains extruded and puffed buckwheat flour, so that the fatty acid value of the buckwheat flour can be effectively reduced, and the storage stability of the premixed flour is improved; and simultaneously, the nutritive value of the buckwheat flour is kept. After extrusion and expansion, the starch is partially gelatinized, so that digestion and absorption are facilitated; after extrusion and expansion, starch is degraded, the content of reducing sugar is increased, and yeast can grow and propagate, so that the gas holding rate is improved, and the fermentation performance of the buckwheat steamed bread is improved. The buckwheat bran is extruded and puffed during extrusion and puffing, insoluble dietary fiber is converted into soluble dietary fiber, and the mouthfeel of the buckwheat steamed bread is improved.
The microencapsulation embedding high activity dry yeast is used for embedding the high activity dry yeast by utilizing sodium alginate and chitosan, so that the high activity dry yeast releases activity under the condition of meeting water, the yeast activity and the stability of the yeast are improved, the storage period is prolonged, the microcapsule embedding high activity dry yeast is convenient to eat, transport and store, and is suitable for being added into premixed powder.
The microcapsule-embedded high-activity dry yeast is a Lesfu industrial instant dry yeast and can be purchased from Lesfu (management) Shanghai Co., ltd.
The invention uses sodium stearoyl lactate and calcium stearoyl lactate, which are ionic emulsifiers, and can generate complex interaction with starch, protein and lipid which are main components in flour in dough, so that the dough forms a tough and net-shaped composite structure, thereby improving the strength, strength and elasticity of the dough and enhancing the operating performance and gas-holding property of the dough. The volume of the steamed bread is increased; the appearance of the steamed bread is improved, and the skin is smooth, plump and beautiful; the internal organization structure of the steamed bread is improved, so that the steamed bread is finer and more uniform; the water holding capacity of the steamed bread is improved, so that the steamed bread is more elastic, soft and pure in taste; prevent the aging of steamed bread and prolong the shelf life of food.
The invention uses vitamin C, which oxidizes-SH in the flour protein molecule to form disulfide group, thus combining many protein molecules to form macromolecular gluten network structure, and enhancing the toughness and gas-holding property of the dough. The vitamin C is added into the flour as an oxidant, so that the gluten strength can be increased, the elasticity, toughness and gas holding property of the dough can be improved, and the specific volume of the steamed bread can be increased.
The buckwheat steamed bread premixed flour disclosed by the invention is added with the complex enzyme preparation, the specific volume of the buckwheat steamed bread prepared from the buckwheat steamed bread premixed flour is larger, and the prepared buckwheat steamed bread is softer and has better quality.
The Arabinoxylan has a certain influence on the quality of dough and flour products, namely the water-soluble Arabinoxylan has a positive effect, the water-insoluble Arabinoxylan has a negative effect, and the key of the Arabinoxylan improvement effect added in the buckwheat steamed bread premixed flour lies in that the water-insoluble Arabinoxylan is degraded to generate the water-soluble Arabinoxylan with proper relative molecular weight, and the distribution condition of water is changed or controlled. The xylanase is added to improve the water absorption capacity of the dough, strengthen the gluten network of the dough, generate jelly, improve the mechanical processing performance of the dough, increase the volume of the steamed bread, improve the color of the buckwheat steamed bread and delay the aging of the steamed bread.
The glucose oxidase added in the buckwheat steamed bread premixed flour can oxidize glucose and simultaneously generate hydrogen peroxide, the hydrogen peroxide is a strong oxidant and can oxidize sulfydryl (-SH) in gluten molecules into disulfide bonds (-S-S-), and the oxidation gel of the soluble arabinoxylanase is promoted to form a net structure, so that the strength of the dough is improved, and the gas-holding property, the elasticity and the toughness of the dough are enhanced. The glucose oxidase can obviously improve the flour quality characteristic of flour, increase the volume of the steamed bread, improve the internal structure and the elastic toughness and improve the sensory score.
The alpha-amylase added in the buckwheat steamed bun premixed flour can hydrolyze starch in wheat flour, provide glucose for yeast and enable the yeast to generate gas fully. The steamed bun quality is improved, and the steamed bun has larger specific volume and is softer. And the effect of delaying the aging of the steamed buns can be achieved.
In one embodiment of the invention, three enzymes are compounded, and experiments show that when 0.002-0.006% of arabinoxylanase, 0.001-0.004% of glucose oxidase and 0.001-0.004% of alpha-amylase are added into the buckwheat steamed bun premixed flour, the buckwheat steamed bun has better specific volume, texture, sense, color and the like than the buckwheat steamed bun with single addition. The prepared steamed bread is fluffy and soft, has large volume, uniform and fine texture, and smooth and upright surface by combining sodium stearoyl lactate, calcium stearoyl lactate and vitamin C.
The second purpose of the invention is to provide a production process of the buckwheat steamed bun premixed flour, which comprises the following steps:
mixing the puffed buckwheat flour, the buckwheat flour and the wheat flour according to the weight part ratio, drying, then adding the microcapsule embedded high-activity dry yeast, the enzyme preparation, the sodium stearoyl lactylate, the calcium stearoyl lactylate and the vitamin C according to the weight part ratio, and uniformly mixing to obtain the buckwheat steamed bun premixed flour.
In one embodiment of the present invention, the production process further comprises: after the puffed buckwheat flour, the buckwheat flour and the wheat flour are mixed, a radio frequency heating system is utilized to carry out insect killing and enzyme killing treatment.
In one embodiment of the invention, the frequency of the radio frequency heating system is 27.12MHz, the power is 6KW, the plate interval is set to be 120-140 mm, and the radio frequency time is 5-10 min.
In one embodiment of the present invention, the production process further comprises:
mixing the puffed buckwheat flour, buckwheat flour and wheat flour, and drying to water content below 10%.
In one embodiment of the invention, the drying process is drying by means of a gas dryer.
In one embodiment of the present invention, the mixing may be performed in a three-dimensional mixing for 10 to 15 minutes.
In one embodiment of the present invention, the production process further comprises: and (3) carrying out partial deoxidation packaging on the uniformly mixed and dried premixed powder by adopting a high-barrier composite packaging material.
In one embodiment of the present invention, the high barrier composite packaging material comprises: ethylene/vinyl alcohol copolymer (EVOH), nylon/polyethylene (PA/PE), biaxially oriented polypropylene film/kraft paper/non-oriented polypropylene film (BOPP/kraft paper/CPP), polypropylene/polyethylene copolymer (PP/PE).
In one embodiment of the present invention, the high barrier composite packaging material is preferably an EVOH packaging material or a PA/PE packaging material.
According to the invention, the fluidized bed type jet mill is used for carrying out superfine grinding, so that the problems of rough mouthfeel and the like of the steamed bread caused by buckwheat bran are solved, the quality of the coarse cereal steamed bread can be improved, and the surface symptoms of the steamed bread can be improved to be smoother and finer.
The radio frequency heating system used in the invention is a new rapid heating technology which relies on the conversion of electromagnetic wave energy absorbed by a heated material into heat energy, does not need any heat conduction in the process, and almost simultaneously heats and simultaneously heats the surface layer and the inner part of the material. Has effects of killing parasite and enzyme, killing ovum of buckwheat flour and wheat flour in advance, and preventing the rancidity of raw insect during storage.
The invention uses the airflow dryer to dry the premixed flour, so that the moisture content of the premixed flour can be reduced to 7-11% while the premixed flour is ensured not to be denatured.
In one embodiment of the invention, the processing temperature of the airflow dryer can be set to be 60-90 ℃, the airflow speed is 16-20 m/s, and the moisture content of the premixed flour after processing can be reduced to 7-11%. Preferably, the treatment temperature is 60-80 ℃, the air flow speed is 18-19 m/s, and the moisture content of the premixed flour is 8-10%.
The invention adopts the high-barrier composite packaging material, has better gas barrier property and moisture barrier property, can effectively prevent the premixed powder from contacting with oxygen and moisture, partially deoxidizes during packaging, also reduces the contact rate of the premixed powder and the oxygen, reduces the inactivation rate of yeast and enzyme preparations, delays the increase of fatty acid value and prolongs the shelf life compared with the common premixed powder packaged. The plowshare in the mixer rotates along with the main shaft to enable the materials to do radial circumferential turbulence along the cylinder arm, the heat conduction oil jacket or the steam coil pipe jacket is arranged outside the mixer, meanwhile, the radial materials flow through the fly cutter set along the line and are scattered by the fly cutter set rotating at high speed, and the materials are continuously alternated and compounded to be uniformly mixed in a short time.
The third purpose of the invention is to use the buckwheat steamed bun premixed flour in the preparation of buckwheat steamed buns.
In one embodiment of the present invention, the preparation method of the buckwheat steamed bun comprises:
1) Adding 40-60% of water into the buckwheat steamed bun premixed flour;
2) Stirring and kneading dough, then repeatedly kneading the dough until the surface is smooth, and standing;
3) Rubbing, cutting and molding;
4) Fermenting;
5) Steaming to obtain the buckwheat steamed bun finished product.
Compared with the prior art, the invention has the beneficial effects that:
1. the buckwheat of the invention has high content; buckwheat contains rich vitamin E and soluble dietary fiber, and also contains nicotinic acid and rutin (rutin), and the rutin has the effects of reducing blood fat and cholesterol of a human body, softening blood vessels, protecting eyesight and preventing cerebral vascular hemorrhage; meets the requirements of people on the nutrition and the functionality of food at present.
2. The premixed flour can reduce the inactivation rate of yeast and enzyme preparations and delay the increase of fatty acid value, thereby prolonging the quality guarantee period of the premixed flour.
3. The microcapsule embedding high-activity dry yeast used in the invention is to embed the high-activity dry yeast and the complex enzyme preparation by utilizing sodium alginate and chitosan so as to release the activity under the condition of meeting water. Improves the activity and stability of the yeast, prolongs the storage period, is convenient for eating, transporting and storing, and is more suitable for premixed flour.
4. The extrusion puffing buckwheat flour provided by the invention can effectively reduce the fatty acid value of the buckwheat flour and improve the storage stability of the premixed flour; meanwhile, the nutritional value of the buckwheat flour is kept; after extrusion and expansion, the starch is partially gelatinized, so that digestion and absorption are facilitated; after extrusion and expansion, starch is degraded, the content of reducing sugar is increased, and yeast can grow and propagate, so that the gas holding rate is improved, and the fermentation performance of the buckwheat steamed bread is improved. The buckwheat bran is extruded and puffed during extrusion and puffing, insoluble dietary fiber is converted into soluble dietary fiber, and the bitter and rough mouthfeel of the buckwheat steamed bread is improved.
5. According to the invention, the modifier such as the enzyme preparation, the emulsifier, the vitamin C and the like is compounded, so that the success rate of the buckwheat steamed bun is greatly improved for buckwheat steamed bun manufacturers, chain stores or homes, the quality is stable, and the buckwheat steamed bun premixed flour can be used for preparing the buckwheat steamed bun with smooth appearance, good appearance, softness and deliciousness in the buckwheat steamed bun manufacturers, chain stores or homes.
Drawings
FIG. 1 is a graph showing the effect of moisture content on the fermentability of buckwheat steamed bun batter mix during storage (at 35 ℃ C.);
FIG. 2 is a graph showing the effect of moisture content on fatty acid value during storage of buckwheat steamed bun premixed flour (at 35 ℃);
FIG. 3 is a graph showing the effect of different packaging materials on the fermentation capacity of buckwheat steamed bun premixed flour during storage (at 35 ℃ C.);
FIG. 4 is a graph showing the effect of different packaging materials on the fermentation power of buckwheat steamed bun premixed flour during storage (at 35 ℃ C.).
Detailed Description
The exemplary embodiments will be described herein in detail, and the embodiments described in the following exemplary embodiments do not represent all embodiments consistent with the present invention. Rather, they are merely examples of methods consistent with certain aspects of the invention, as detailed in the appended claims.
Example 1
1. Preparing buckwheat steamed bun premixed flour:
the formula is as follows: 70% of wheat flour, 15% of buckwheat flour, 15% of extruded and puffed buckwheat flour, 0.9% of microcapsule-embedded high-activity dry yeast, 0.1% of sodium stearoyl lactylate, 0.2% of calcium stearoyl lactylate, 0.01% of vitamin C, 0.002% of araboxyenase, 0.001% of glucose oxidase and 0.001% of alpha-amylase.
The production process for preparing the buckwheat steamed bun premixed flour comprises the following steps:
1) Grinding buckwheat grains, and then extruding and puffing, wherein parameters of extrusion and puffing are set as the solid material feeding amount of 16kg/h, the water content of 14 percent, and the screw rotation speed of an extruder is 190Rpm. The puffing temperature is set to be 85 ℃ in the II area, 120 ℃ in the III area, 170 ℃ in the IV area, 140 ℃ in the V area and 130 ℃ in the VI area;
2) Micronizing the extruded and puffed buckwheat flour prepared in the step 1);
3) Weighing the components of the extruded and puffed buckwheat flour prepared in the step 2) and the buckwheat flour according to the formula, uniformly mixing the components with wheat flour, and then carrying out egg killing and enzyme killing treatment on the mixed flour through a radio frequency heating system;
4) Passing the mixed powder in the step 3) through an airflow dryer, wherein the temperature is set to be 70 ℃, and the airflow speed is 18m/s;
5) The method comprises the following steps of (1) weighing all components of microcapsule-embedded high-activity dry yeast, a complex enzyme preparation, sodium stearoyl lactylate, calcium stearoyl lactylate and vitamin C according to the requirements of claim 1, wherein the proportion of all the components is the percentage of the total powder by mass;
6) Adding the components in the step 4) and the step 5) into a three-dimensional mixer to be fully mixed for 10-15 minutes, wherein the moisture content of the premixed flour is 10%;
7) And performing partial deoxidation packaging on the premixed powder after uniformly mixing and drying by adopting an EVOH packaging material.
2. Making steamed bread by using the buckwheat steamed bread premixed flour:
1) Adding 50% of water into the buckwheat steamed bun premixed flour;
2) Stirring and kneading dough, then repeatedly kneading the dough until the surface is smooth, and standing for 5 minutes;
3) Rubbing, cutting and molding;
4) Fermenting (temperature 38 deg.C, humidity 80%) for 50min;
5) Steaming for 20 minutes to obtain the buckwheat steamed bread finished product.
Example 2
The formula is as follows: 70% of wheat flour, 25% of buckwheat flour, 5% of extruded and puffed buckwheat flour, 0.9% of microcapsule-embedded high-activity dry yeast, 0.1% of sodium stearoyl lactylate, 0.2% of calcium stearoyl lactylate, 0.01% of vitamin C, 0.002% of araboxyenase, 0.001% of glucose oxidase and 0.001% of alpha-amylase.
Referring to example 1, the formula is replaced by the formula, and other conditions are unchanged, so that the buckwheat steamed bun premixed flour and the buckwheat steamed bun finished product are prepared.
The buckwheat steamed buns obtained in examples 1-2 were subjected to performance tests, and the results are shown in table 1.
The determination method comprises the following steps:
and (3) performance preparation and determination of the buckwheat steamed bun:
longitudinally cutting the steamed bun into slices with the thickness of about 12.5mm by using a slicer, taking two slices at the center of the slices, adopting a TA-XT2i type texture analyzer, selecting a P/25 probe to test the hardness and chewiness of the buckwheat steamed bun in a TPA mode, and setting specific parameters as follows: the speed before measurement is 3mm/s, the speed during measurement is 1mm/s, the speed after measurement is 5mm/s, and the compression ratio is as follows: 50%, trigger force: 5g, two compression interval: and 5s. Six steamed bun samples were taken for each measurement, and only two middle steamed buns were taken for each steamed bun. Each set of samples was repeated at least six times independently.
The specific volume of the buckwheat steamed bun is the ratio of the volume to the mass (mL/g) of the steamed bun. And (3) cooling the cooked buckwheat steamed bun for 30min at room temperature, wherein the volume and the mass of the steamed bun are respectively measured by a millet replacement method and an analytical balance. Each sample was assayed in 3 replicates and averaged. The diameter and the height of the steamed bun are measured by a vernier caliper, and the expansion ratio of the steamed bun is the ratio of the diameter to the height. In an organoleptic evaluation table, the specific volume of the steamed bun is more than or equal to 2.8mL/g to obtain a full mark, and the specific volume is reduced by 1 mark every time the specific volume is reduced by 0.1; the lowest score was obtained at 1.5 mL/g.
Measuring the shelf life of the buckwheat steamed bun premixed flour:
the influence of three factors of yeast species, moisture content and packaging materials on the storage stability of the buckwheat steamed bun premixed flour is researched at 35 ℃ by taking the fermentation capacity and the fatty acid value as evaluation indexes and applying an accelerated storage experiment, and the shelf life of the buckwheat steamed bun premixed flour is predicted.
For accelerated storage experiments, according to the Arrhenius empirical formula, for a conventional chemical reaction, the reaction rate constant increases by 1 time for every 10 ℃ rise in the reaction temperature, i.e., K (T + 10)/K (T) =2, and the reaction rate constant (K) is inversely proportional to the shelf life (N) of the food, i.e., the larger the K value, the smaller the N value, and thus N (T)/N (T + 10) =2, over a certain temperature range. Storage at 35 ℃ for 1 day corresponds to storage at 25 ℃ for 2 days. According to the requirements of national standard GB/T20886-2007, the fermentation force of the high-activity dry yeast for bread is required to be more than or equal to 450mL/h, and the time when the fermentation force is less than 450mL/h is the storage time of the buckwheat steamed bread premixed flour.
TABLE 1 quality of buckwheat steamed bun preblended flour and buckwheat steamed bun obtained in examples 1-2
The buckwheat steamed bun premixed flour obtained in examples 1-2 can be stored at 25 ℃ for 180 days and at 35 ℃ for 90 days, which indicates that the addition amount of the extruded and puffed buckwheat flour does not have an obvious effect on the storage stability of the buckwheat steamed bun premixed flour.
The effect of the properties before and after storage of the ready-mix powders is shown in table 2:
TABLE 2 comparison of steamed bun quality before and after storage made from buckwheat steamed bun premixed flour
The buckwheat steamed bun A is a steamed bun directly prepared from 70% of wheat flour, 15% of buckwheat flour, 15% of extruded and puffed buckwheat flour and premixed flour without other improving additives without storage; the buckwheat steamed bun B is a steamed bun directly prepared by using the premixed flour of the buckwheat steamed bun of example 1 without storage; buckwheat steamed bun C: steamed bread prepared by the buckwheat steamed bread premixed flour of the embodiment 1 after being stored for three months at the temperature of 35 ℃.
The method for measuring the surface color, the internal structure, the smell and the sensory score comprises the following steps: according to GB/T17320-2013, northern round steamed bread is taken as an evaluation system, characteristics of buckwheat steamed bread are combined, and a buckwheat steamed bread sensory evaluation table is shown in Table 3. And (3) cooling the steamed bun to be detected for 30min at room temperature, taking 4 steamed buns of each sample, cutting the steamed buns into small blocks, and carrying out sensory evaluation on the buckwheat steamed buns by 10 sensory evaluators with experienced organization.
TABLE 3 sensory evaluation table for buckwheat steamed bread
Example 3: process optimization
1) Influence of different moisture contents on storage stability of buckwheat steamed bun premixed flour:
referring to the process and formula of example 1, the moisture content of the premixed flour is respectively reduced to 7% -13%, and then the mixed flour with different moisture contents, yeast, modifier and the like are uniformly mixed and placed in a PE sealing bag for packaging. The premixed powder at this time does not adopt a packaging material with high barrier property.
As shown in FIGS. 1 and 2, as the moisture content of the premixed flour was decreased, the fermentation capacity of the premixed flour for buckwheat steamed bread was decreased, the inactivation rate of yeast was decreased, and the fatty acid value was increased more slowly as the moisture content was lower. According to the requirements of national standard GB/T20886-2007, the fermentation capacity of the high-activity dry yeast for bread is required to be more than or equal to 450mL/h, the fermentation capacity of yeast 1 and yeast 2 can not meet the requirements after the storage time of 35 ℃ exceeds 30 days, and the fermentation capacity of yeast 3 is less than 450mL/h after 45 days. It follows that reducing the moisture content can extend the shelf life of the premixed flour.
2) Influence of different packaging materials on the premixed storage stability of the buckwheat steamed bun:
referring to the process and the formula of the example 1, four different packaging materials, namely biaxially oriented polypropylene/kraft paper/cast polypropylene, polypropylene/polyethylene, ethylene/vinyl alcohol copolymer and nylon/polyethylene, are respectively selected and used for packaging the mixed buckwheat steamed bun premixed flour, as shown in fig. 3 and 4, the different packaging materials have obvious influence on the fermentation capacity and the fatty acid value of the buckwheat steamed bun premixed flour, and the packaging material with high barrier property can more effectively prevent external oxygen and moisture from entering the packaging bag to inactivate yeast, can better prevent the buckwheat flour from contacting with the moisture and the oxygen, is beneficial to inhibiting the increase of the fatty acid value in the buckwheat flour, and thus the shelf life of the buckwheat steamed bun premixed flour is prolonged.
Comparative example 1
The formula is as follows: wheat flour: 100 percent, and 0.9 percent of microcapsule embedding high-activity dry yeast;
referring to the process of example 1, the premixed flour of the buckwheat steamed bread and the buckwheat steamed bread are prepared by using the formula.
Comparative example 2
The formula is as follows: 70% of wheat flour, 15% of buckwheat flour, 15% of extruded and puffed buckwheat flour, 0.9% of microcapsule-embedded high-activity dry yeast, 0.1% of sodium stearoyl lactylate, 0.2% of calcium stearoyl lactylate and 0.01% of vitamin C;
referring to the process of example 1, the premixed flour of the buckwheat steamed bread and the buckwheat steamed bread are prepared by using the formula.
Comparative example 3
The formula is as follows: refer to example 1.
Referring to example 1, the drying step 4 was omitted, and buckwheat steamed bun premixed flour was prepared.
Comparative example 4
The formula is as follows: wheat flour: 100 percent of common high-activity dry yeast, 0.9 percent of common high-activity dry yeast;
referring to the process of the example 1, the buckwheat steamed bun premixed flour and the buckwheat steamed bun are prepared by using the formula.
The buckwheat steamed breads of comparative examples 1 to 6 were subjected to the performance test, and the results are shown in Table 2.
Comparative example 5
The formula is as follows: 70% of wheat flour, 30% of extruded and puffed buckwheat flour, 0.9% of microcapsule-embedded high-activity dry yeast, 0.1% of sodium stearoyl lactylate, 0.2% of calcium stearoyl lactylate, 0.01% of vitamin C, 0.002% of arabinoxylanase, 0.001% of glucose oxidase and 0.001% of alpha-amylase.
Referring to example 1, the buckwheat steamed bun was prepared by replacing the above formulation with the above formulation, and keeping the other conditions unchanged.
Comparative example 6
The formula is as follows: 70% of wheat flour, 30% of buckwheat flour, 0.9% of microencapsulated high-activity dry yeast, 0.1% of sodium stearoyl lactylate, 0.2% of calcium stearoyl lactylate, 0.01% of vitamin C, 0.002% of arabinoxylanase, 0.001% of glucose oxidase and 0.001% of alpha-amylase.
Referring to example 1, the buckwheat steamed bun was prepared by replacing the above formulation with the above formulation, and keeping the other conditions unchanged.
TABLE 4 quality of buckwheat steamed bun preblended flour and buckwheat steamed bun obtained in comparative examples 1 to 8
As can be seen from the comparison examples 1-4 and example 1, the addition of the enzyme preparation, the emulsifier and the vitamin C in example 1 can increase the specific volume and the expansion ratio of the buckwheat steamed bread, reduce the hardness of the steamed bread and increase the elasticity of the steamed bread.
Moreover, according to the comparative examples 7 and 8, the extrusion-expanded buckwheat flour replaces buckwheat flour to prepare buckwheat steamed bun premixed flour, so that the addition amount of the buckwheat flour can be increased, the hardness, elasticity, specific volume and expansion ratio of the steamed bun can be increased, and the quality of the buckwheat steamed bun can be improved. When the addition amount of the extruded and puffed buckwheat flour is too large, the quality of the steamed bread is adversely affected, and the quality improving effect cannot be achieved.
Meanwhile, the comparison example 1 adopts the microcapsule-embedded high-activity dry yeast, while the comparison example 6 adopts the common high-activity dry yeast, the actual yeast content in the 0.9 percent microcapsule-embedded high-activity dry yeast is 0.72 percent, and the specific volume and the expansion ratio of the steamed bread made by the method are higher than those of the steamed bread made by adding 0.9 percent of the common yeast, which shows that the activity of the microcapsule-embedded dry yeast is improved when in use, and the quality of the prepared steamed bread is better. The steamed bun quality of the buckwheat steamed bun premixed flour added with the modifier is reduced after the buckwheat steamed bun premixed flour is stored for three months at 35 ℃, but the steamed bun premixed flour still can play a remarkable improvement effect compared with the buckwheat steamed bun without the modifier.
The embodiment of the invention adopts the drying process to reduce the moisture of the buckwheat steamed bun premixed flour, the buckwheat steamed buns made of the produced buckwheat steamed bun premixed flour have no obvious change in quality compared with the buckwheat steamed bun not dried, but the storage time is obviously prolonged, the moisture content of the premixed flour is reduced to 10% after drying, and the shelf life of the premixed flour packaged by the microcapsule-embedded yeast and the high-barrier packaging material can reach 180 days at 25 ℃.
In addition, in the above embodiments implemented by the present invention, the components of the buckwheat steamed bun premixed flour are not completely configured according to the above mass ratio, but the above embodiment is only an example, and the mass ratio can be changed according to the specific implementation process, and will not be described in detail herein.
Other embodiments of the invention will be apparent to those skilled in the art from consideration of the specification and practice of the invention disclosed herein. This application is intended to cover any variations, uses, or adaptations of the invention following, in general, the principles of the invention and including such departures from the present disclosure as come within known or customary practice within the art to which the invention pertains. It is intended that the specification and examples be considered as exemplary only, with a true scope and spirit of the invention being indicated by the following claims.
It will be understood that the present invention is not limited to the embodiments which have been described above, and that various modifications and changes may be made without departing from the scope thereof. The scope of the invention is limited only by the appended claims.
Claims (4)
1. The production process of the buckwheat steamed bun premixed flour is characterized by comprising the following steps: 70% of wheat flour, 15% of buckwheat flour, 15% of extruded and puffed buckwheat flour, 0.9% of microcapsule-embedded high-activity dry yeast, 0.1% of sodium stearoyl lactylate, 0.2% of calcium stearoyl lactylate, 0.01% of vitamin C, 0.002% of araboxyenase, 0.001% of glucose oxidase and 0.001% of alpha-amylase;
the production process comprises the following steps:
1) Extrude after grinding buckwheat seed grain, the extrusion parameter sets up to: the solid material feeding amount is 16kg/h, the water content is 14 percent, and the screw rotating speed of an extruder is 190Rpm; the puffing temperature is set to be 85 ℃ in the II region, 120 ℃ in the III region, 170 ℃ in the IV region, 140 ℃ in the V region and 130 ℃ in the VI region;
2) Micronizing the extruded and puffed buckwheat flour prepared in the step 1);
3) Weighing the components of the extruded and puffed buckwheat flour and the buckwheat flour prepared in the step 2) according to the formula, uniformly mixing the components with wheat flour, and then carrying out insecticidal egg enzyme killing treatment on the mixed flour through a radio frequency heating system;
4) Enabling the mixed powder in the step 3) to pass through an airflow dryer, setting the temperature at 70 ℃ and the airflow speed at 18m/s;
5) The method comprises the following steps of (1) weighing all components according to a formula, wherein the components comprise high-activity dry yeast embedded in microcapsules, araboxyxylanase, glucose oxidase, alpha-amylase, sodium stearoyl lactylate, calcium stearoyl lactylate and vitamin C, and the proportion of all the components is the percentage of the total powder by mass;
6) Adding the components in the step 4) and the step 5) into a three-dimensional mixer to be fully mixed for 10-15 minutes, wherein the moisture content of the premixed flour is 7% -13%;
7) One of biaxially oriented polypropylene/kraft paper/cast polypropylene, polypropylene/polyethylene, ethylene/vinyl alcohol copolymer and nylon/polyethylene is used as a packaging material to perform partial deoxidation packaging on the premixed powder after uniform mixing and drying.
2. The manufacturing process according to claim 1, wherein the recipe is replaced by: 70% of wheat flour, 25% of buckwheat flour, 5% of extruded and puffed buckwheat flour, 0.9% of microcapsule-embedded high-activity dry yeast, 0.1% of sodium stearoyl lactylate, 0.2% of calcium stearoyl lactylate, 0.01% of vitamin C, 0.002% of araboxyenase, 0.001% of glucose oxidase and 0.001% of alpha-amylase.
3. A buckwheat steamed bun premixed flour, characterized by being prepared by the production process of claim 1 or 2.
4. A buckwheat steamed bun, characterized in that it is produced using the buckwheat steamed bun premix flour of claim 3.
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| CN112262954A (en) * | 2020-10-27 | 2021-01-26 | 山西大学 | Functional wheat self-raising flour rich in samara polypeptide and preparation method thereof |
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| CN115843968A (en) * | 2022-12-20 | 2023-03-28 | 四川东方主食产业技术研究院 | Multi-source coarse cereal steamed bun fermented premixed flour and preparation method thereof |
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