CN112089004A - Method for mixing fermented corn flour with wheat flour - Google Patents

Method for mixing fermented corn flour with wheat flour Download PDF

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Publication number
CN112089004A
CN112089004A CN202011048873.1A CN202011048873A CN112089004A CN 112089004 A CN112089004 A CN 112089004A CN 202011048873 A CN202011048873 A CN 202011048873A CN 112089004 A CN112089004 A CN 112089004A
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Prior art keywords
flour
corn
millet
corn flour
wheat flour
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侯立秋
徐松
侯立国
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Anhui Houwang Flour Co ltd
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Anhui Houwang Flour Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The invention discloses a method for mixing fermented corn flour with wheat flour; the method comprises the following steps of (1) drying corns in the sun, and then threshing the corns to obtain corn kernels; grinding the corn kernels to obtain corn flour; grinding millet to obtain millet flour; respectively sterilizing corn flour and millet flour; uniformly mixing corn flour, millet flour, aspergillus niger powder and lactobacillus fermentation liquor together, fermenting at constant temperature, drying and crushing to obtain composite fermentation powder; the method greatly changes the gelatinization characteristic of the wheat flour, particularly the viscosity, after the composite leavening is introduced.

Description

Method for mixing fermented corn flour with wheat flour
Technical Field
The invention belongs to the technical field of wheat flour, and particularly relates to a method for mixing fermented corn flour with wheat flour.
Background
Wheat flour contains protein, starch, fat, vitamins, inorganic salt, etc. The wheat flour has a protein content higher than that of other cereal products, generally more than 11%, up to 15% -20%, and is composed of gliadin and glutenin, which can be kneaded into gluten with viscoelasticity after absorbing water, so that the wheat flour can be made into food with unique quality and flavor. The content of carbohydrate in wheat flour is above 70%, and the wheat flour mainly comprises starch, cellulose and other saccharides, and is a main source of human energy.
With the improvement of living standard of people, the food industry is required to provide high-quality and high-grade flour food to meet different requirements of people, and the improvement of the quality of flour is necessary to reasonably improve the quality of flour food.
Disclosure of Invention
The invention aims to provide a method for mixing fermented corn flour with wheat flour, which aims to overcome the defects in the prior art.
The technical scheme adopted by the invention is as follows:
a method for preparing fermented semen Maydis powder doped with wheat flour comprises sun drying semen Maydis, and threshing to obtain semen Maydis granule;
grinding the corn kernels to obtain corn flour;
grinding millet to obtain millet flour;
respectively sterilizing corn flour and millet flour;
uniformly mixing corn flour, millet flour, aspergillus niger powder and lactobacillus fermentation liquor together, fermenting at constant temperature, drying and crushing to obtain composite fermentation powder;
and uniformly mixing the composite fermentation powder and the wheat flour.
The granularity of the corn flour is 80 meshes.
The granularity of the millet flour is 100 meshes.
The sterilization treatment is electron beam irradiation treatment.
The electron beam irradiation power is 15kW, the electron beam energy is 12MeV, the dose rate is 1.2kGy/s, and the irradiation dose is 8-10 kGy.
The electron beam irradiation adopted by the application is a cold sterilization method, the penetrating power is strong, and the temperature of the irradiated corn flour and millet flour is not concentrated and increased in a short time, so that the problem of damaging the internal organization structure is solved.
The weight ratio of the corn flour to the millet flour to the aspergillus niger powder to the lactobacillus fermentation liquor is 15-20:6-8:0.02-0.03: 35-40.
The concentration of the lactobacillus in the lactobacillus fermentation liquor is 1.5 multiplied by 108cfu/mL。
According to the invention, the lactobacillus fermentation liquor is adopted for fermentation treatment, the lactobacillus can decompose part of amylopectin in corn flour and millet flour into amylose, and the proportion of the amylose to the amylopectin is adjusted through fermentation, so that after the composite fermentation product is mixed with wheat flour, the dough can be promoted to show better viscosity, but if the concentration of the lactobacillus is too high, the proportion of the amylose to the amylopectin is unbalanced, and the adverse effect of reducing the viscosity of the dough is realized.
Through the synergism of lactic acid bacteria, aspergillus niger, in the constant temperature fermentation process, the inner structure of the macromolecule in maize meal, wheat flour has been decomposed and destroyed, make the function bond fracture of original structure, make inside many groups of macromolecule fully expose, simultaneously, have some new effects again and build and form, thereby change the physicochemical processing nature by a wide margin, through the fermentation effect of aspergillus niger, still can make the crystallization zone increase, thereby can make gelatinization characteristic and texture characteristic all obtain obvious reinforcing.
The constant-temperature fermentation temperature is 35-40 ℃, and the constant-temperature fermentation time is 10-12 hours.
The mixing mass ratio of the composite fermentation powder to the wheat flour is 1: 12-15.
Through carrying out mixed fermentation treatment on corn flour and millet flour, the method not only has great influence on the distribution of the starch content in the mixture of the corn flour and the millet flour, but also reduces the relative content of protein and fat, and cellulose has certain degradation, so that composite inorganic salts in the corn flour and the millet flour are dissolved out more easily, and through greatly reducing the dissolution resistance, the resistance of the wheat flour in the gelatinization process can be obviously reduced, the gelatinization process is accelerated, the gelatinization time is shortened, and the production efficiency is improved.
Has the advantages that:
the method greatly changes the gelatinization characteristic of the wheat flour by introducing the compound fermentation product, particularly has obvious change on the viscosity, and simultaneously reduces the gelatinization temperature, because the fermentation compound prepared by the method can play a certain role in promoting the gelatinization and accelerating the damage among wheat starch molecules in the gelatinization process, thereby accelerating the gelatinization, shortening the gelatinization time and reducing the internal energy required in the gelatinization.
The method can greatly improve the content of amylose in the composite leavening for the mixed fermentation treatment of the corn flour and the millet flour.
Detailed Description
A method for preparing fermented semen Maydis powder doped with wheat flour comprises sun drying semen Maydis, and threshing to obtain semen Maydis granule;
grinding the corn kernels to obtain corn flour;
the grinding speed for grinding the corn kernels is 120 r/min;
grinding millet to obtain millet flour;
the grinding speed of the millet is 150 r/min;
respectively sterilizing corn flour and millet flour;
uniformly mixing corn flour, millet flour, aspergillus niger powder and lactobacillus fermentation liquor together, fermenting at constant temperature, drying and crushing to obtain composite fermentation powder;
and uniformly mixing the composite fermentation powder and the wheat flour.
The granularity of the corn flour is 80 meshes.
The granularity of the millet flour is 100 meshes.
The sterilization treatment is electron beam irradiation treatment.
The electron beam irradiation power is 15kW, the electron beam energy is 12MeV, the dose rate is 1.2kGy/s, and the irradiation dose is 8-10 kGy.
The weight ratio of the corn flour to the millet flour to the aspergillus niger powder to the lactobacillus fermentation liquor is 15-20:6-8:0.02-0.03: 35-40.
The concentration of the lactobacillus in the lactobacillus fermentation liquor is 1.5 multiplied by 108cfu/mL。
The constant-temperature fermentation temperature is 35-40 ℃, and the constant-temperature fermentation time is 10-12 hours.
The mixing mass ratio of the composite fermentation powder to the wheat flour is 1: 12-15.
The following will clearly and completely describe the technical solutions of the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A method for preparing fermented semen Maydis powder doped with wheat flour comprises sun drying semen Maydis, and threshing to obtain semen Maydis granule;
grinding the corn kernels to obtain corn flour;
the grinding speed for grinding the corn kernels is 120 r/min;
grinding millet to obtain millet flour;
the grinding speed of the millet is 150 r/min;
respectively sterilizing corn flour and millet flour;
uniformly mixing corn flour, millet flour, aspergillus niger powder and lactobacillus fermentation liquor together, fermenting at constant temperature, drying and crushing to obtain composite fermentation powder;
and uniformly mixing the composite fermentation powder and the wheat flour.
The granularity of the corn flour is 80 meshes.
The granularity of the millet flour is 100 meshes.
The sterilization treatment is electron beam irradiation treatment.
The electron beam irradiation power is 15kW, the electron beam energy is 12MeV, the dose rate is 1.2kGy/s, and the irradiation dose is 8 kGy.
The weight ratio of the corn flour to the millet flour to the aspergillus niger powder to the lactobacillus fermentation liquor is 15:6:0.02: 35.
The concentration of the lactobacillus in the lactobacillus fermentation liquor is 1.5 multiplied by 108cfu/mL。
The constant-temperature fermentation temperature is 35 ℃, and the constant-temperature fermentation time is 10 hours.
The mixing mass ratio of the composite fermentation powder to the wheat flour is 1: 12.
Example 2
A method for preparing fermented semen Maydis powder doped with wheat flour comprises sun drying semen Maydis, and threshing to obtain semen Maydis granule;
grinding the corn kernels to obtain corn flour;
the grinding speed for grinding the corn kernels is 120 r/min;
grinding millet to obtain millet flour;
the grinding speed of the millet is 150 r/min;
respectively sterilizing corn flour and millet flour;
uniformly mixing corn flour, millet flour, aspergillus niger powder and lactobacillus fermentation liquor together, fermenting at constant temperature, drying and crushing to obtain composite fermentation powder;
and uniformly mixing the composite fermentation powder and the wheat flour.
The granularity of the corn flour is 80 meshes.
The granularity of the millet flour is 100 meshes.
The sterilization treatment is electron beam irradiation treatment.
The electron beam irradiation power is 15kW, the electron beam energy is 12MeV, the dose rate is 1.2kGy/s, and the irradiation dose is 10 kGy.
The weight part ratio of the corn flour to the millet flour to the aspergillus niger powder to the lactobacillus fermentation liquor is 20:8:0.03: 40.
The concentration of the lactobacillus in the lactobacillus fermentation liquor is 1.5 multiplied by 108cfu/mL。
The constant-temperature fermentation temperature is 40 ℃, and the constant-temperature fermentation time is 12 hours.
The mixing mass ratio of the composite fermentation powder to the wheat flour is 1: 15.
Example 3
A method for preparing fermented semen Maydis powder doped with wheat flour comprises sun drying semen Maydis, and threshing to obtain semen Maydis granule;
grinding the corn kernels to obtain corn flour;
the grinding speed for grinding the corn kernels is 120 r/min;
grinding millet to obtain millet flour;
the grinding speed of the millet is 150 r/min;
respectively sterilizing corn flour and millet flour;
uniformly mixing corn flour, millet flour, aspergillus niger powder and lactobacillus fermentation liquor together, fermenting at constant temperature, drying and crushing to obtain composite fermentation powder;
and uniformly mixing the composite fermentation powder and the wheat flour.
The granularity of the corn flour is 80 meshes.
The granularity of the millet flour is 100 meshes.
The sterilization treatment is electron beam irradiation treatment.
The electron beam irradiation power is 15kW, the electron beam energy is 12MeV, the dose rate is 1.2kGy/s, and the irradiation dose is 9 kGy.
The weight ratio of the corn flour to the millet flour to the aspergillus niger powder to the lactobacillus fermentation liquor is 17:7:0.022: 39.
The concentration of the lactobacillus in the lactobacillus fermentation liquor is 1.5 multiplied by 108cfu/mL。
The constant-temperature fermentation temperature is 36 ℃, and the constant-temperature fermentation time is 11 hours.
The mixing mass ratio of the composite fermentation powder to the wheat flour is 1: 12.
Example 4
A method for preparing fermented semen Maydis powder doped with wheat flour comprises sun drying semen Maydis, and threshing to obtain semen Maydis granule;
grinding the corn kernels to obtain corn flour;
the grinding speed for grinding the corn kernels is 120 r/min;
grinding millet to obtain millet flour;
the grinding speed of the millet is 150 r/min;
respectively sterilizing corn flour and millet flour;
uniformly mixing corn flour, millet flour, aspergillus niger powder and lactobacillus fermentation liquor together, fermenting at constant temperature, drying and crushing to obtain composite fermentation powder;
and uniformly mixing the composite fermentation powder and the wheat flour.
The granularity of the corn flour is 80 meshes.
The granularity of the millet flour is 100 meshes.
The sterilization treatment is electron beam irradiation treatment.
The electron beam irradiation power is 15kW, the electron beam energy is 12MeV, the dose rate is 1.2kGy/s, and the irradiation dose is 9 kGy.
The weight ratio of the corn flour to the millet flour to the aspergillus niger powder to the lactobacillus fermentation liquor is 18:7:0.026: 37.
The concentration of the lactobacillus in the lactobacillus fermentation liquor is 1.5 multiplied by 108cfu/mL。
The constant-temperature fermentation temperature is 38 ℃, and the constant-temperature fermentation time is 11 hours.
The mixing mass ratio of the composite fermentation powder to the wheat flour is 1: 13.5.
Determination of gelatinization Properties
The wheat flour of the examples and the wheat flour of the comparative examples are respectively tested by a rapid viscometer according to the standard GB/T14490-2008;
TABLE 1
Figure 54043DEST_PATH_IMAGE002
Blank control group: pure wheat flour;
as can be seen from Table 1, the gelatinization characteristics of wheat flour are greatly changed by introducing the composite fermentation product, particularly the change of viscosity is obvious, and meanwhile, the gelatinization temperature is reduced, because the fermentation compound prepared by introducing the method can play a certain role in promoting gelatinization and accelerating the intermolecular destruction of wheat starch in the gelatinization process, thereby accelerating gelatinization, shortening the gelatinization time and reducing the internal energy required for gelatinization.
Determination of amylose content
Taking example 4 as a basic sample, extracting starch in corn flour and wheat flour by a sulfurous acid method, and measuring the content change of amylose by a GB/T15683-:
TABLE 2
Figure 440025DEST_PATH_IMAGE004
As can be seen from Table 2, the method of the invention can greatly improve the amylose content in the composite fermentation product for the mixed fermentation treatment of corn flour and millet flour.
Powder quality parameters: according to GB/T14614-2006, an 810110 type powder quality instrument is adopted for detection:
based on example 4, comparison:
TABLE 3
Figure 16500DEST_PATH_IMAGE006
Comparative example 1: the difference from example 4 is that only the same amount of millet flour is used for fermentation;
comparative example 2: the difference from example 4 is that only corn flour is used for fermentation;
comparative example 3: the difference from the embodiment 4 is that aspergillus niger powder is not added in the fermentation process;
blank control group: pure wheat flour;
as can be seen from Table 3, the lactic acid bacteria and the Aspergillus niger are adopted to carry out mixed fermentation on the millet flour and the corn flour, and the obtained fermentation compound is introduced into the wheat flour, so that the flour quality index of the wheat flour can be improved to a certain extent, and the gluten strength of the dough is improved to a certain extent.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention, and the present invention is not limited to the illustrated embodiments, and all the modifications and equivalents of the embodiments may be made without departing from the spirit of the present invention.

Claims (9)

1. A method for mixing fermented corn flour with wheat flour is characterized in that corn is dried in the sun and then threshed to obtain corn kernels;
grinding the corn kernels to obtain corn flour;
grinding millet to obtain millet flour;
respectively sterilizing corn flour and millet flour;
uniformly mixing corn flour, millet flour, aspergillus niger powder and lactobacillus fermentation liquor together, fermenting at constant temperature, drying and crushing to obtain composite fermentation powder;
and uniformly mixing the composite fermentation powder and the wheat flour.
2. The method of claim 1, wherein the fermented corn flour is mixed with wheat flour, and the method comprises the following steps: the granularity of the corn flour is 80 meshes.
3. The method of claim 1, wherein the fermented corn flour is mixed with wheat flour, and the method comprises the following steps: the granularity of the millet flour is 100 meshes.
4. The method of claim 1, wherein the fermented corn flour is mixed with wheat flour, and the method comprises the following steps: the sterilization treatment is electron beam irradiation treatment.
5. The method for blending fermented corn flour with wheat flour as claimed in claim 4, wherein the method comprises the following steps: the electron beam irradiation power is 15kW, the electron beam energy is 12MeV, the dose rate is 1.2kGy/s, and the irradiation dose is 8-10 kGy.
6. The method of claim 1, wherein the fermented corn flour is mixed with wheat flour, and the method comprises the following steps: the weight ratio of the corn flour to the millet flour to the aspergillus niger powder to the lactobacillus fermentation liquor is 15-20:6-8:0.02-0.03: 35-40.
7. The method for blending fermented corn flour with wheat flour as claimed in claim 1 or 6, wherein the method comprises the following steps: the lactobacillus fermentationThe concentration of lactic acid bacteria in the solution is 1.5X 108cfu/mL。
8. The method of claim 1, wherein the fermented corn flour is mixed with wheat flour, and the method comprises the following steps: the constant-temperature fermentation temperature is 35-40 ℃, and the constant-temperature fermentation time is 10-12 hours.
9. The method of claim 1, wherein the fermented corn flour is mixed with wheat flour, and the method comprises the following steps: the mixing mass ratio of the composite fermentation powder to the wheat flour is 1: 12-15.
CN202011048873.1A 2020-09-29 2020-09-29 Method for mixing fermented corn flour with wheat flour Withdrawn CN112089004A (en)

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Application publication date: 20201218