CN110402984A - A kind of compound bread premixed powder - Google Patents
A kind of compound bread premixed powder Download PDFInfo
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- CN110402984A CN110402984A CN201910539792.2A CN201910539792A CN110402984A CN 110402984 A CN110402984 A CN 110402984A CN 201910539792 A CN201910539792 A CN 201910539792A CN 110402984 A CN110402984 A CN 110402984A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
- A21D10/005—Solid, dry or compact materials; Granules; Powders
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/145—Acids, anhydrides or salts thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/188—Cellulose; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/265—Vegetable proteins from cereals, flour, bran
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of compound bread premixed powders, belong to food processing technology field.The present invention is using konjaku powder as raw material, through carboxymethylation, it is blended again with Multiple components, improving konjaku powder is the network-like structure that principal component is formed, mannitol can be cooperateed with, microcrystalline cellulose regulates and controls hydrophily, stablize viscoplasticity, improve the elasticity and mouthfeel of the made bread of this premixed powder in conjunction with the antibacterial and high thermal stability ingredient of biology, the present invention impregnates peanut, the double culture of vernalization, and active constituent and grease are collected after filters pressing, in subsequent and other component mixed processes, organic matter after activation can carry out molecule assembling with other substances inside system or mutually be cross-linked to form three-dimensional net structure, when meeting water, stablize the flowing of the fluid oil and water inside mixed system, to optimize whole viscoplasticity, ensure the elasticity and mouthfeel of made bread.The present invention solves the made bread elasticity deficiency of common bread premixed powder at present, the bad problem of mouthfeel.
Description
Technical field
The invention discloses a kind of compound bread premixed powders, belong to food processing technology field.
Background technique
With the continuous improvement of people's living standards, rhythm of life is also being accelerated, the diet style of people is also more next therewith
More fast food, the staple food idea based on conventional grain are increasingly desalinated.In this regard, farsighted nutrition expert load also staple food in day
If often the ratio in diet is reduced, trophic disturbance can be made, seriously affect health, moreover, if animal in diet
And grease based food ratio increases, and causes the high-fat food of high heat excessively to be taken in, will cause colon cancer, also vascular diseases
Disease incidence steeply rises.Therefore, it is badly in need of changing existing diet structure, food nutrition is made to take face, it is simply eaten, it can guarantor
Health, and current fast pace life needs can be applicable in.Bread is to add chicken using high gluten wheat flour as primary raw material
The auxiliary materials such as egg, milk, salad oil, water, shortening and manufactured a kind of baking-type food after stirring, molding, baking.Face
There are many type of packet, and according to the difference of way, relatively common can be divided into following a few classes: fermentation bread, quick bread peace
Bread.The delicious health of bread, is liked by the majority of consumers.More and more consumers likes oneself production bread of being in,
But bread needs to add in the production process many ingredients, complicated for operation and be not easy success.Premixed powder broader sense: it selects
The flour of different characteristics carries out different flour processing, adds different components, be thoroughly mixed later.Its function of premixed powder
It can be to ensure that the homogeneous quality of shipment flour, flour is processed into special product.The use of premixed powder originates from 30 years 20th century
In generation, produces fried cake ring (Cake Doughnuts) and fried bagel (Yeast Doughnuts), now, external super city
The bakery of field and cake shop and small-sized Bakery, bakery factory are nearly all now to be done using premixed powder, show toast bread and egg
Cake provides fresh bakery for consumer.The U.S. several years ago sells premixed powder in nineteen sixty, has started a big pin for flour
Road.This is the mixture of a kind of flour, grease, sugar, fragrance and other components, is packed after completely mixing with water-proof container
Get up；Buyer only need to be in premixed powder plus water or milk, rubbing are put into oven and bake through the short time at batter or dough
It can obtain the food such as cake, pizza skin and pancake.It is had the advantage that using premixed powder
(1) bakery quality can be made to stablize, that is, there is continuity, consistency, uniformity.
(2) material loss is few.Weight caused by residual in weighing inaccuracy, packaging bag, eggshell residual etc. can be reduced to damage
Consumption.(3) it saves labour and saves working time, such as carry, weigh, inventory accounting.
(4) price is relatively stable, and when such as buying raw material respectively, then price fluctuation is larger.
(5) be conducive to the improvement of workshop hygiene condition, reduce pollution.
(6) floor space is reduced.
(7) performance of enterprises is improved.
(8) development for being conducive to bakery in small-sized bread bakery factory and supermarket, be conducive to consumer have it is fresh
Bakery product.
(9) simplify bread making process, raise labour productivity；Logistics cost is saved, production cost is reduced.Patent application
Number: 201210249172.3 disclose a main laver bread premixed powder, and technical solution is: laver powder including 10-30%,
2-6% activity wheat gluten, the sugar alcohol of 3-12%, flour add to very.The bread that the invention adds a kind of pure and fresh glycol is pre-
Breading novel taste；With strengthen immunity, anticoagulation, antithrombotic, antitumor, anti-aging, anti-radiation, hypoglycemic, anti-liver injury
Equal health-care effects.Number of patent application: 201610069031.1 disclose the side that a kind of triticale mixed flour prepares series food
Method, the preparation method include the following steps: for rye flour and mung bean flour to be mixed in a certain ratio, and form original powder；Xiang Yuan
Appropriate Gluten and/or konjaku flour are added in beginning powder, is uniformly mixed, obtains triticale mixed flour, it is green that triticale is made in flour
Beans hypoglycemic steamed bun, triticale mung bean hypoglycemic noodles, triticale mung bean glucose-lowering biscuit or triticale mung bean hypoglycemic mush.The invention is adopted
Be main material with Guantao triticale, by rye flour and mung bean flour according to a certain ratio after the original powder of gained, more simple triticale
Powder has stronger control blood glucose rise effect.Meanwhile addition Gluten and/or konjaku flour can be passed through on the basis of original powder,
It is effectively improved the processing quality of rye flour, obtains the product of good mouthfeel.But above bread premixed powder is laid particular emphasis on mostly
Health care, functional, but bread premixed powder silty itself is unstable, and the bread elasticity made is insufficient, mouthfeel is bad.Therefore
It is very significant to study a kind of novel bread premixed powder.
Summary of the invention
The technical problems to be solved by the invention:, mouthfeel insufficient for the made bread elasticity of common bread premixed powder at present
Bad problem provides a kind of compound bread premixed powder.
In order to solve the above technical problems, the present invention is using technical solution as described below:
A kind of compound bread premixed powder, according to parts by weight, including following component: 40 ~ 70 portions of wheat flours, 2 ~ 5 portions of white granulated sugars,
1 ~ 4 part of sodium pyrophosphate, 3 ~ 7 parts of yeast, 1 ~ 4 part of emulsifier, further includes: 30 ~ 50 parts of premixed powder base-materials, 12 ~ 20 parts of peanut processing
Material.
The preparation method of the premixed powder base-material, includes the following steps:
(1) in 30 ~ 45 DEG C, 1:15 ~ 25 take konjaku powder, NaOH solution to be mixed in mass ratio, are warming up to 55 ~ 70 DEG C, add
The ethanol solution for entering 0.3 ~ 0.5 times of konjaku powder quality of chloroacetic acid is mixed, cooling, removes supernatant liquor, adds
Enter ethanol solution and supply the former height of liquid level, adjusts pH, be stored at room temperature, filter, filter residue 15 ~ 25:2:0.6 ~ 1.2 in mass ratio is taken to add
Enter xylitol, auxiliary material mixing, obtains modified konjaku material；
(2) in 25 ~ 40 DEG C, 2:1:8 ~ 14:0.03 in mass ratio takes Gluten, starch Sodium Octenyl Succinate, solvent, Ji Wusi
Alcohol diphosphorous acid distearyl base ester is mixed, and the additive of solvent quality 10 ~ 20% is added, and is warming up to 45 ~ 55 DEG C, stirring is mixed
It closes, obtains mixed liquid, take mixed liquid 20 ~ 35:17:5 in mass ratio that modified konjaku material, pretreatment grape pip mixing is added, shearing dispersion is taken out
Filter, takes filter residue to be freeze-dried to get premixed powder base-material.
Auxiliary material in the step (1): 2 ~ 5:1:1 in mass ratio take lactose, microcrystalline cellulose, mannitol mixing to get
Auxiliary material.
Solvent in the step (2): 1:18 ~ 25 take sodium carbonate, sodium bicarbonate solution mixing to get molten in mass ratio
Agent.
Additive in the step (2): 4 ~ 8:3 in mass ratio takes lemon flavones, gallic acid mixing to get addition
Agent.
Pretreatment grape pip in the step (2): taking grape pip to pulverize and sieve, take sieving particle 1:20 in mass ratio ~
30 are added ethyl acetate mixing, in 70 ~ 85 DEG C of refluxing extractions, are evaporated under reduced pressure to get pretreatment grape pip.
The preparation of the peanut processing material: in 25 ~ 32 DEG C, peanut, reagent A mixing, heat preservation are taken for 1:10 ~ 15 in mass ratio
5 ~ 8h is impregnated, filtering obtains pretreatment peanut, takes pretreatment peanut constant temperature and humidity vernalization, locates every 5 ~ 8h to pre- during vernalization
It manages peanut surface 5 ~ 8:1 in mass ratio and sprays reagent A, to the end of vernalization, obtain vernalization peanut, 3:2 ~ 5 in mass ratio take vernalization flower
30 ~ 55min is mixed in raw, reagent B, moves to filter cloth bag, is compacted, is bundled into ring-type, squeezes, and collects pressing filtering liquid and vacuumizes, collects
Paste is expected to get peanut processing.
The reagent A: 1:14 ~ 20 take rice, water to be mixed in mass ratio, and filtering collects filtrate, is in mass ratio 30
~ 55:3:1 takes filtrate, birch juice, honey to be mixed to get reagent A.
The reagent B: take PBS buffer solution, glucose, sodium chloride mixing to get reagent B 12 ~ 20:3:1 of mass ratio.
The emulsifier: 1:2 ~ 4:3 in mass ratio takes sorbitol ester, glycerin monostearate, sucrose fatty ester mixed
It closes to get emulsifier.
The present invention is compared with other methods, and advantageous effects are:
(1) present invention is blended using konjaku powder as raw material through carboxymethylation, then with Multiple components, improves konjaku powder and is
The network-like structure that principal component is formed, so that the stability for meeting the colloid that water is constituted is greatly improved, especially heated
When the stability lactose that can also greatly improve, and be added in auxiliary material, moisture absorption degree is small, and compact property is good, can cooperate with sweet dew
Alcohol, microcrystalline cellulose regulate and control hydrophily, stablize viscoplasticity, lemon flavones are added, gallic acid is wrapped up through Gluten etc., one side
Thermal stability is improved, stablizes strong fragrance in baking bread, reduces withered and burnt smell, and the effect of bread can be improved, it is another
Aspect, the two are all antipathogenic composition, can prevent from going bad between antisepsis is played component, can good Shelf-life, to Portugal
Grape seed is pre-processed, and good plant fiber is provided, and Polyphenols, tannin etc. are dissolved out in ethyl acetate backflow extraction process
Organic matter collectively forms premixed powder base-material, not only can provide fungistatic effect, but also can assign the made bread of this premixed powder certain puckery perfume (or spice)
And full mouthfeel；
(2) present invention carries out nutrient solution dipping and stimulation vernalization to peanut, first under seed soaking effect, so that anaerobism generation occurs for peanut
It thanks, absorbs nutrition on a small quantity, generate a small amount of small organic molecule, and in constant temperature and humidity pregermination procedure, with respiration, can consume
The polysaccharide of its internal reservoir, and it is degraded to small molecule water dissolubility monosaccharide, while peanut internal structure is swollen, to be conducive to
The abundant release of grease body in pressure-filtering process, in addition, utilizing a variety of enzymes flowed out inside peanut with pressing filtering liquid after the completion of filters pressing
Class can be catalyzed gained peanut polysaccharide, lipid etc. and partial hydrolysis and activation occurs, and subsequent with other component mixed processes, activate
Organic matter afterwards can carry out molecule assembling with other substances inside system or mutually be cross-linked to form three-dimensional net structure, when meeting water,
Stablize the flowing of the fluid oil and water inside mixed system, thus optimize whole viscoplasticity, and the cream that grease body and water are constituted
Change system is partially remained in gel network structure, is effectively improved emulsification system stability, is sufficiently made in baking process
With the elasticity and mouthfeel of the made bread of this premixed powder can be obviously improved；
(3) present invention is modified konjaku powder, and the viscoplasticity compared with small molecule ingredient regulation constitution system is blended, in conjunction with life
Object is antibacterial and high thermal stability ingredient improves the elasticity and mouthfeel of the made bread of this premixed powder, the present invention impregnates peanut,
The double culture of vernalization, and active constituent and grease are collected after filters pressing, convenient for constituting stabilising system structure with other components, ensure
The elasticity and mouthfeel of made bread, the present invention is insufficient for the made bread elasticity of common bread premixed powder at present, and mouthfeel is bad
Problem, improvement is significant, has a good application prospect.
Specific embodiment
Emulsifier: 1:2 ~ 4:3 in mass ratio takes sorbitol ester, glycerin monostearate, sucrose fatty ester mixing, i.e.,
Obtain emulsifier.
Solvent: the sodium bicarbonate solution that 1:18 ~ 25 take sodium carbonate in mass ratio, mass fraction is 16% mixes to get molten
Agent.
Reagent A: 1:14 ~ 20 take rice, water that 6 ~ 10min is mixed in mass ratio, and filtering collects filtrate, in mass ratio
Take filtrate, birch juice, honey that 30 ~ 55min is mixed to get reagent A for 30 ~ 55:3:1.
Reagent B: PBS buffer solution, glucose, sodium chloride that pH is 7.3 ~ 7.7 is taken to mix 12 ~ 20:3:1 of mass ratio, i.e.,
Obtain reagent B.
Additive: 4 ~ 8:3 in mass ratio takes lemon flavones, gallic acid mixing to get additive.
Auxiliary material: 2 ~ 5:1:1 in mass ratio takes lactose, microcrystalline cellulose, mannitol mixing to get auxiliary material.
Pretreatment grape pip: taking grape pip to crush in pulverizer, crosses 120 meshes, takes sieving particle 1:20 ~ 30 in mass ratio
Ethyl acetate mixing is added, in 70 ~ 85 DEG C of 1 ~ 3h of refluxing extraction, is evaporated under reduced pressure to constant weight to get pretreatment grape pip.
The preparation method of premixed powder base-material, includes the following steps:
(1) in 30 ~ 45 DEG C, the NaOH solution that 1:15 ~ 25 take konjaku powder in mass ratio, mass fraction is 12% is mixed, with 400 ~
700r/min 40 ~ 60min of magnetic agitation, is warming up to 55 ~ 70 DEG C, and the mass fraction of 0.3 ~ 0.5 times of konjaku powder quality of addition is
The ethanol solution of 45 ~ 55% chloroacetic acid mixes, with 350 ~ 550r/min, 2 ~ 4h of magnetic agitation, cooled to room temperature,
Supernatant liquor is removed, the ethanol solution that volume fraction is 90% is added and complements to original liquid level, then with concentration 2mol/L
Oxalic acid solution adjusts pH to 6.8 ~ 7.3, is stored at room temperature 1 ~ 2h, filters, and takes filter residue 15 ~ 25:2:0.6 in mass ratio ~ 1.2 that wood is added
Sugar alcohol, auxiliary material are uniformly mixed, and obtain modified konjaku material；
(2) in 25 ~ 40 DEG C, 2:1:8 ~ 14:0.03 in mass ratio takes Gluten, starch Sodium Octenyl Succinate, solvent, Ji Wusi
Solvent quality 10 ~ 20% is added with 400 ~ 700r/min, 35 ~ 60min of magnetic agitation in the mixing of alcohol diphosphorous acid distearyl base ester
Additive is warming up to 45 ~ 55 DEG C, is stirred 20 ~ 30min, obtains mixed liquid, takes mixed liquid 20 ~ 35:17:5 to be in mass ratio added and is modified
Konjaku material, pretreatment grape pip mixing, shear 25 ~ 40min of dispersion with 3000 ~ 5000r/min, filter, take filter residue cold in -15 DEG C
Dry 7 ~ the 10h of lyophilizer is to get premixed powder base-material.
The preparation of peanut processing material: in 25 ~ 32 DEG C, peanut, reagent A mixing, heat preservation dipping are taken for 1:10 ~ 15 in mass ratio
5 ~ 8h, filtering, obtain pretreatment peanut, take pretreatment peanut be laid in greenhouse, in temperature be 18 ~ 22 DEG C, relative air humidity 60 ~
Under the conditions of 75%, constant temperature and humidity vernalization 3 ~ 6 days, sprayed every 5 ~ 8h to pretreatment peanut surface 5 ~ 8:1 in mass ratio during vernalization
Reagent A to be spilt, to the end of vernalization, obtains vernalization peanut, 3:2 ~ 5 in mass ratio take vernalization peanut, reagent B that 30 ~ 55min is mixed,
Terylene filter cloth bag is moved to, is compacted, is tied up circlewise, be placed in concave trogue with iron hoop, is carried out ring instead using timber
25 ~ 45min is squeezed again, liquid after extruding flows into the container below concave wood slot, and it collects pressing filtering liquid and vacuumizes moisture removal,
Paste is collected to expect to get peanut processing.
A kind of compound bread premixed powder, according to parts by weight, including following component: 40 ~ 70 portions of wheat flours, 2 ~ 5 parts it is white
Granulated sugar, 1 ~ 4 part of sodium pyrophosphate, 3 ~ 7 parts of yeast, 1 ~ 4 part of emulsifier, 30 ~ 50 parts of premixed powder base-materials, 12 ~ 20 parts of peanut processing material.
Embodiment 1
Emulsifier: 1:2:3 in mass ratio takes sorbitol ester, glycerin monostearate, sucrose fatty ester mixing to get emulsification
Agent.
Solvent: the sodium bicarbonate solution that 1:18 in mass ratio takes sodium carbonate, mass fraction is 16% mixes to get solvent.
Reagent A: 1:14 in mass ratio takes rice, water that 6min is mixed, and filtering collects filtrate, is in mass ratio 30:3:
1 takes filtrate, birch juice, honey that 30min is mixed to get reagent A.
Reagent B: PBS buffer solution, glucose, sodium chloride that pH is 7.3 is taken to mix to get reagent B mass ratio 12:3:1.
Additive: 4:3 in mass ratio takes lemon flavones, gallic acid mixing to get additive.
Auxiliary material: 2:1:1 in mass ratio takes lactose, microcrystalline cellulose, mannitol mixing to get auxiliary material.
Pretreatment grape pip: taking grape pip to crush in pulverizer, crosses 120 meshes, and sieving particle 1:20 in mass ratio is taken to add
Enter ethyl acetate mixing, in 70 DEG C of refluxing extraction 1h, is evaporated under reduced pressure to constant weight to get pretreatment grape pip.
The preparation method of premixed powder base-material, includes the following steps:
(1) in 30 DEG C, the NaOH solution that 1:15 in mass ratio takes konjaku powder, mass fraction is 12% is mixed, with 400r/min magnetic
Power stirs 40min, is warming up to 55 DEG C, the anhydrous second for the chloroacetic acid that the mass fraction for being added 0.3 times of konjaku powder quality is 45%
Alcoholic solution mixing, with 350r/min magnetic agitation 2h, cooled to room temperature removes supernatant liquor, and adding volume fraction is
90% ethanol solution complements to original liquid level, then adjusts pH to 6.8 with concentration 2mol/L oxalic acid solution, is stored at room temperature
1h is filtered, and is taken filter residue 15:2:0.6 in mass ratio addition xylitol, auxiliary material to be uniformly mixed, is obtained modified konjaku material；
(2) in 25 DEG C, 2:1:8:0.03 in mass ratio takes Gluten, starch Sodium Octenyl Succinate, solvent, pentaerythrite two sub-
The mixing of di(2-ethylhexyl)phosphate stearyl is added the additive of solvent quality 10%, is warming up to 45 with 400r/min magnetic agitation 35min
DEG C, it is stirred 20min, obtains mixed liquid, takes mixed liquid 20:17:5 in mass ratio that modified konjaku material, pretreatment grape pip mixing is added,
Dispersion 25min is sheared with 3000r/min, is filtered, takes filter residue in the dry 7h of -15 DEG C of freeze driers to get premixed powder base-material.
The preparation of peanut processing material: in 25 DEG C, peanut, reagent A mixing, heat preservation dipping 5h, mistake are taken for 1:10 in mass ratio
Filter, obtains pretreatment peanut, and pretreatment peanut is taken to be laid in greenhouse, in temperature be 18 DEG C, under the conditions of relative air humidity 60%, it is permanent
Constant temperature and humidity vernalization 3 days, reagent A is sprayed to pretreatment peanut surface 5:1 in mass ratio every 5h during vernalization, to vernalization knot
Beam, obtains vernalization peanut, and 3:2 in mass ratio takes vernalization peanut, reagent B that 30min is mixed, moves to terylene filter cloth bag, be compacted, uses
Iron hoop is tied up circlewise, is placed in concave trogue, carries out ring using timber to repeatedly extrude 25min, liquid after extruding
Body flows into the container below concave trogue, collects pressing filtering liquid and vacuumizes moisture removal, collects paste to get peanut processing
Material.
A kind of compound bread premixed powder, according to parts by weight, including following component: 40 portions of wheat flours, 2 parts of white granulated sugars, 1
Part sodium pyrophosphate, 3 parts of yeast, 1 part of emulsifier, 30 parts of premixed powder base-materials, 12 parts of peanuts processing material.
Embodiment 2
Emulsifier: 1:4:3 in mass ratio takes sorbitol ester, glycerin monostearate, sucrose fatty ester mixing to get emulsification
Agent.
Solvent: the sodium bicarbonate solution that 1:25 in mass ratio takes sodium carbonate, mass fraction is 16% mixes to get solvent.
Reagent A: 1:20 in mass ratio takes rice, water that 10min is mixed, and filtering collects filtrate, is in mass ratio 55:
3:1 takes filtrate, birch juice, honey that 55min is mixed to get reagent A.
Reagent B: PBS buffer solution, glucose, sodium chloride that pH is 7.7 is taken to mix to get reagent B mass ratio 20:3:1.
Additive: 8:3 in mass ratio takes lemon flavones, gallic acid mixing to get additive.
Auxiliary material: 5:1:1 in mass ratio takes lactose, microcrystalline cellulose, mannitol mixing to get auxiliary material.
Pretreatment grape pip: taking grape pip to crush in pulverizer, crosses 120 meshes, and sieving particle 1:30 in mass ratio is taken to add
Enter ethyl acetate mixing, in 85 DEG C of refluxing extraction 3h, is evaporated under reduced pressure to constant weight to get pretreatment grape pip.
The preparation method of premixed powder base-material, includes the following steps:
(1) in 45 DEG C, the NaOH solution that 1:25 in mass ratio takes konjaku powder, mass fraction is 12% is mixed, with 700r/min magnetic
Power stirs 60min, is warming up to 70 DEG C, the anhydrous second for the chloroacetic acid that the mass fraction for being added 0.5 times of konjaku powder quality is 55%
Alcoholic solution mixing, with 550r/min magnetic agitation 4h, cooled to room temperature removes supernatant liquor, and adding volume fraction is
90% ethanol solution complements to original liquid level, then adjusts pH to 7.3 with concentration 2mol/L oxalic acid solution, is stored at room temperature
2h is filtered, and is taken filter residue 25:2:1.2 in mass ratio addition xylitol, auxiliary material to be uniformly mixed, is obtained modified konjaku material；
(2) in 40 DEG C, 2:1:14:0.03 in mass ratio takes Gluten, starch Sodium Octenyl Succinate, solvent, pentaerythrite two
The mixing of phosphorous acid distearyl base ester is added the additive of solvent quality 20%, is warming up to 55 with 700r/min magnetic agitation 60min
DEG C, it is stirred 30min, obtains mixed liquid, takes mixed liquid 35:17:5 in mass ratio that modified konjaku material, pretreatment grape pip mixing is added,
Dispersion 40min is sheared with 5000r/min, is filtered, takes filter residue in the dry 10h of -15 DEG C of freeze driers to get premixed powder base-material.
The preparation of peanut processing material: in 32 DEG C, peanut, reagent A mixing, heat preservation dipping 8h, mistake are taken for 1:15 in mass ratio
Filter, obtains pretreatment peanut, and pretreatment peanut is taken to be laid in greenhouse, in temperature be 22 DEG C, under the conditions of relative air humidity 75%, it is permanent
Constant temperature and humidity vernalization 6 days, reagent A is sprayed to pretreatment peanut surface 8:1 in mass ratio every 8h during vernalization, to vernalization knot
Beam, obtains vernalization peanut, and 3:5 in mass ratio takes vernalization peanut, reagent B that 55min is mixed, moves to terylene filter cloth bag, be compacted, uses
Iron hoop is tied up circlewise, is placed in concave trogue, carries out ring using timber to repeatedly extrude 45min, liquid after extruding
Body flows into the container below concave trogue, collects pressing filtering liquid and vacuumizes moisture removal, collects paste to get peanut processing
Material.
A kind of compound bread premixed powder, according to parts by weight, including following component: 70 portions of wheat flours, 5 parts of white granulated sugars, 4
Part sodium pyrophosphate, 7 parts of yeast, 4 parts of emulsifiers, 50 parts of premixed powder base-materials, 20 parts of peanuts processing material.
Embodiment 3
Emulsifier: 1:3:3 in mass ratio takes sorbitol ester, glycerin monostearate, sucrose fatty ester mixing to get emulsification
Agent.
Solvent: the sodium bicarbonate solution that 1:20 in mass ratio takes sodium carbonate, mass fraction is 16% mixes to get solvent.
Reagent A: 1:16 in mass ratio takes rice, water that 8min is mixed, and filtering collects filtrate, is in mass ratio 45:3:
1 takes filtrate, birch juice, honey that 45min is mixed to get reagent A.
Reagent B: PBS buffer solution, glucose, sodium chloride that pH is 7.5 is taken to mix to get reagent B mass ratio 15:3:1.
Additive: 6:3 in mass ratio takes lemon flavones, gallic acid mixing to get additive.
Auxiliary material: 3:1:1 in mass ratio takes lactose, microcrystalline cellulose, mannitol mixing to get auxiliary material.
Pretreatment grape pip: taking grape pip to crush in pulverizer, crosses 120 meshes, and sieving particle 1:25 in mass ratio is taken to add
Enter ethyl acetate mixing, in 75 DEG C of refluxing extraction 2h, is evaporated under reduced pressure to constant weight to get pretreatment grape pip.
The preparation method of premixed powder base-material, includes the following steps:
(1) in 35 DEG C, the NaOH solution that 1:19 in mass ratio takes konjaku powder, mass fraction is 12% is mixed, with 600r/min magnetic
Power stirs 50min, is warming up to 60 DEG C, the anhydrous second for the chloroacetic acid that the mass fraction for being added 0.4 times of konjaku powder quality is 50%
Alcoholic solution mixing, with 450r/min magnetic agitation 3h, cooled to room temperature removes supernatant liquor, and adding volume fraction is
90% ethanol solution complements to original liquid level, then adjusts pH to 7.1 with concentration 2mol/L oxalic acid solution, is stored at room temperature
1.5h is filtered, and is taken filter residue 20:2:0.8 in mass ratio addition xylitol, auxiliary material to be uniformly mixed, is obtained modified konjaku material；
(2) in 30 DEG C, 2:1:10:0.03 in mass ratio takes Gluten, starch Sodium Octenyl Succinate, solvent, pentaerythrite two
The mixing of phosphorous acid distearyl base ester is added the additive of solvent quality 15%, is warming up to 50 with 600r/min magnetic agitation 50min
DEG C, it is stirred 25min, obtains mixed liquid, takes mixed liquid 25:17:5 in mass ratio that modified konjaku material, pretreatment grape pip mixing is added,
Dispersion 30min is sheared with 4000r/min, is filtered, takes filter residue in the dry 9h of -15 DEG C of freeze driers to get premixed powder base-material.
The preparation of peanut processing material: in 30 DEG C, peanut, reagent A mixing, heat preservation dipping 6h, mistake are taken for 1:12 in mass ratio
Filter, obtains pretreatment peanut, and pretreatment peanut is taken to be laid in greenhouse, in temperature be 20 DEG C, under the conditions of relative air humidity 65%, it is permanent
Constant temperature and humidity vernalization 5 days, reagent A is sprayed to pretreatment peanut surface 6:1 in mass ratio every 6h during vernalization, to vernalization knot
Beam, obtains vernalization peanut, and 3:4 in mass ratio takes vernalization peanut, reagent B that 45min is mixed, moves to terylene filter cloth bag, be compacted, uses
Iron hoop is tied up circlewise, is placed in concave trogue, carries out ring using timber to repeatedly extrude 35min, liquid after extruding
Body flows into the container below concave trogue, collects pressing filtering liquid and vacuumizes moisture removal, collects paste to get peanut processing
Material.
A kind of compound bread premixed powder, according to parts by weight, including following component: 60 portions of wheat flours, 3 parts of white granulated sugars, 2
Part sodium pyrophosphate, 5 parts of yeast, 2 parts of emulsifiers, 40 parts of premixed powder base-materials, 15 parts of peanuts processing material.
Comparative example 1: it is essentially identical with the preparation method of embodiment 1, it has only the difference is that lacking premixed powder base-material.
Comparative example 2: it is essentially identical with the preparation method of embodiment 1, it has only the difference is that lacking peanut processing material.
Comparative example 3: the compound bread premixed powder of Hangzhou company production.
The compound bread premixed powder that above-described embodiment and comparative example obtain is made into bread according to following steps, step weighs
Ingredient → mixing machine mixes → adds water and face stirring → standing (15min) → piecemeal shaping die-filling → provocation (60min) → to bake
(210 DEG C of the fire in a stove before fuel is added, 180 DEG C of face fire, time 15min) → it is cooling；Dough tensile parametric measurement uses the side of GB/T14615-93
Method, then scoring group is formed by 10 people, bread mouthfeel is commented on, five male five female are provided with sensory evaluation scores rudimentary knowledge, obtained knot
Fruit is as shown in table 1.
Table 1:
| Detection project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 |
| Ductility/mm | 162 | 160 | 160 | 152 | 150 | 146 |
| Maximum tension resistance/BU | 780 | 775 | 778 | 650 | 662 | 582 |
| Mouthfeel | Pure taste is not easy Slag | Pure taste is not easy Slag | Pure taste is not easy Slag | Taste is not pure slight tart flavour, is not easy Slag | Taste is not pure slight tart flavour, is not easy Slag | Taste is not pure slight tart flavour, easily falls Slag |
In summary, compound bread premixed powder effect of the invention is more preferable as can be seen from Table 1, is worth of widely use, the above institute
Preferred mode only of the invention is stated, is not intended to limit the invention, all within the spirits and principles of the present invention, made
What modification, equivalent replacement, improvement etc., should all be included in the protection scope of the present invention.
Claims (10)
1. a kind of compound bread premixed powder, according to parts by weight, including following component: 40 ~ 70 portions of wheat flours, 2 ~ 5 parts of white sands
Sugar, 1 ~ 4 part of sodium pyrophosphate, 3 ~ 7 parts of yeast, 1 ~ 4 part of emulsifier, which is characterized in that further include: 30 ~ 50 parts of premixed powder base-materials, 12
~ 20 parts of peanut processing material.
2. a kind of compound bread premixed powder according to claim 1, which is characterized in that the preparation side of the premixed powder base-material
Method includes the following steps:
(1) in 30 ~ 45 DEG C, 1:15 ~ 25 take konjaku powder, NaOH solution to be mixed in mass ratio, are warming up to 55 ~ 70 DEG C, add
The ethanol solution for entering 0.3 ~ 0.5 times of konjaku powder quality of chloroacetic acid is mixed, cooling, removes supernatant liquor, adds
Enter ethanol solution and supply the former height of liquid level, adjusts pH, be stored at room temperature, filter, filter residue 15 ~ 25:2:0.6 ~ 1.2 in mass ratio is taken to add
Enter xylitol, auxiliary material mixing, obtains modified konjaku material；
(2) in 25 ~ 40 DEG C, 2:1:8 ~ 14:0.03 in mass ratio takes Gluten, starch Sodium Octenyl Succinate, solvent, Ji Wusi
Alcohol diphosphorous acid distearyl base ester is mixed, and the additive of solvent quality 10 ~ 20% is added, and is warming up to 45 ~ 55 DEG C, stirring is mixed
It closes, obtains mixed liquid, take mixed liquid 20 ~ 35:17:5 in mass ratio that modified konjaku material, pretreatment grape pip mixing is added, shearing dispersion is taken out
Filter, takes filter residue to be freeze-dried to get premixed powder base-material.
3. a kind of compound bread premixed powder according to claim 2, which is characterized in that the auxiliary material in the step (1): pressing matter
Amount takes lactose, microcrystalline cellulose, mannitol mixing to get auxiliary material than 2 ~ 5:1:1.
4. a kind of compound bread premixed powder according to claim 2, which is characterized in that the solvent in the step (2): pressing matter
Amount takes sodium carbonate, sodium bicarbonate solution mixing to get solvent than 1:18 ~ 25.
5. a kind of compound bread premixed powder according to claim 2, which is characterized in that the additive in the step (2): press
4 ~ 8:3 of mass ratio takes lemon flavones, gallic acid mixing to get additive.
6. a kind of compound bread premixed powder according to claim 2, which is characterized in that the pretreatment Portugal in the step (2)
Grape seed: taking grape pip to pulverize and sieve, and takes sieving particle 1:20 in mass ratio ~ 30 that ethyl acetate mixing is added, flows back in 70 ~ 85 DEG C
It extracts, is evaporated under reduced pressure to get pretreatment grape pip.
7. a kind of compound bread premixed powder according to claim 1, which is characterized in that the preparation of the peanut processing material: in
25 ~ 32 DEG C, peanut, reagent A mixing, heat preservation dipping are taken for 1:10 ~ 15 in mass ratio, filtering obtains pretreatment peanut, takes pretreatment
Peanut constant temperature and humidity vernalization sprays reagent A to pretreatment peanut surface 5 ~ 8:1 in mass ratio every 5 ~ 8h during vernalization, to
Vernalization terminates, and obtains vernalization peanut, and 3:2 ~ 5 in mass ratio take vernalization peanut, reagent B to be mixed, and moves to filter cloth bag, is compacted, pricks
Circlewise, it squeezes, collects pressing filtering liquid and vacuumize, collect paste and expect to get peanut processing.
8. a kind of compound bread premixed powder according to claim 7, which is characterized in that the reagent A: 1:14 in mass ratio ~
20 take rice, water to be mixed, and filtrate is collected in filtering, take filtrate, birch juice, honey mixing to stir for 30 ~ 55:3:1 in mass ratio
It mixes to get reagent A.
9. a kind of compound bread premixed powder according to claim 7, which is characterized in that the reagent B: mass ratio 12 ~ 20:
3:1 takes PBS buffer solution, glucose, sodium chloride mixing to get reagent B.
10. a kind of compound bread premixed powder according to claim 1, which is characterized in that the emulsifier: 1:2 in mass ratio ~
4:3 takes sorbitol ester, glycerin monostearate, sucrose fatty ester mixing to get emulsifier.
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| CN101585889A (en) * | 2009-06-23 | 2009-11-25 | 西南大学 | Prepartion method of carboxymethyl konjac glucomannan (KGM) |
| CN101889598A (en) * | 2010-02-24 | 2010-11-24 | 天津科技大学 | Long shelf-life konjaku high-fiber high-protein fortified bread and making method thereof |
| CN104292360A (en) * | 2014-09-11 | 2015-01-21 | 广西大学 | Preparation method of modified konjac glucomannan used for making sustained-release microcapsules |
| CN105432713A (en) * | 2015-12-31 | 2016-03-30 | 东莞市绰士食品有限公司 | Multi-grain bread premixed flour and making method of multi-grain bread |
| CN107006556A (en) * | 2017-04-27 | 2017-08-04 | 江西农业大学 | A kind of freezing flour-dough bread premixed powder and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101585889A (en) * | 2009-06-23 | 2009-11-25 | 西南大学 | Prepartion method of carboxymethyl konjac glucomannan (KGM) |
| CN101889598A (en) * | 2010-02-24 | 2010-11-24 | 天津科技大学 | Long shelf-life konjaku high-fiber high-protein fortified bread and making method thereof |
| CN104292360A (en) * | 2014-09-11 | 2015-01-21 | 广西大学 | Preparation method of modified konjac glucomannan used for making sustained-release microcapsules |
| CN105432713A (en) * | 2015-12-31 | 2016-03-30 | 东莞市绰士食品有限公司 | Multi-grain bread premixed flour and making method of multi-grain bread |
| CN107006556A (en) * | 2017-04-27 | 2017-08-04 | 江西农业大学 | A kind of freezing flour-dough bread premixed powder and preparation method thereof |
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