CN112715836A - Total nutrient wheat flour and preparation method thereof, and total nutrient wheat steamed bread and preparation method thereof - Google Patents

Total nutrient wheat flour and preparation method thereof, and total nutrient wheat steamed bread and preparation method thereof Download PDF

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Publication number
CN112715836A
CN112715836A CN202011606194.1A CN202011606194A CN112715836A CN 112715836 A CN112715836 A CN 112715836A CN 202011606194 A CN202011606194 A CN 202011606194A CN 112715836 A CN112715836 A CN 112715836A
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wheat
flour
steamed bread
total nutrient
wheat flour
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赵传文
肖莲荣
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Changsha Kaixue Grain & Oil Food Co ltd
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Changsha Kaixue Grain & Oil Food 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
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L7/115—Cereal fibre products, e.g. bran, husk
    • 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
    • A23L7/152—Cereal germ 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
    • A23L7/161—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
    • 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
    • A23L7/191—After-treatment of puffed cereals, e.g. coating or salting
    • 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

Abstract

The invention discloses total nutrient wheat flour and a preparation method thereof, and total nutrient wheat steamed bread and a preparation method thereof, wherein the total nutrient wheat flour comprises wheat flour and puffed wheat bran powder, and the preparation method comprises the following steps: mixing the fine wheat bran, germ, wheat middling and common flour to obtain puffed wheat bran powder, and mixing with wheat flour to obtain total nutrient wheat flour. The total nutrient wheat steamed bread is prepared from the total nutrient wheat flour, and the preparation method comprises the following steps: the full-nutrition wheat flour is subjected to dough kneading, dough pressing, cutting, shaping, forming, wet proofing, dry proofing and steaming to obtain the full-nutrition wheat steamed bread. The full-nutrition wheat flour contains the nutritional value of whole wheat flour, does not contain coarse wheat bran, has comprehensive nutrition and high safety, can improve the nutritional value, taste and safety of steamed bread when being used for preparing the steamed bread, has the advantages of good palatability, excellent quality, rich nutrition, unique flavor, good food safety and the like, is easy to digest, and is suitable for various crowds to eat.

Description

Total nutrient wheat flour and preparation method thereof, and total nutrient wheat steamed bread and preparation method thereof
Technical Field
The invention belongs to the technical field of food processing, and relates to a preparation method of total nutrient wheat flour and wheat steamed bread containing the nutritional value of whole wheat flour, in particular to total nutrient wheat flour and a preparation method thereof, and total nutrient wheat steamed bread and a preparation method thereof.
Background
At present, the consumption level and the demand of residents in China are continuously improved, the self-care consciousness of consumers is gradually enhanced, convenient, quick and nutritional and safe food is favored by more and more consumers, and the digestion of whole grains is increased to reduce the risk of chronic diseases such as cardiovascular and cerebrovascular diseases, cancers, diabetes and the like, so that the whole grains are taken in to be beneficial to the control of healthy weight. Wheat is composed of a cortex (including an outer skin and an aleurone layer), an embryo and an endosperm, starch is mainly present in the endosperm, and the cortex and the embryo contain a large amount of dietary fibers, proteins, vitamins, minerals and other nutritional factors, so that the wheat is an important grain. The whole wheat flour is prepared from whole wheat as raw material by milling process, and the relative proportion of wheat germ, endosperm and bran is substantially the same as that of natural and complete caryopsis, and has all nutritive values of wheat. However, the existing whole wheat flour generally contains coarse wheat bran, the coarse wheat bran contains cellulose, hemicellulose and a small amount of phytate, the substances cannot be digested and absorbed by human bodies, and the existence of the phytate is not beneficial to the absorption and utilization of minerals such as calcium, iron and the like by the human bodies; in addition, the coarse wheat bran contains sandstone, pesticide and heavy metal residues, and the quality and taste of the whole wheat flour are influenced by the existence of the substances. The problems cause coarse texture, poor palatability, complex processing, difficult production and popularization and serious restriction on the development of the whole wheat flour product.
Disclosure of Invention
The invention aims to overcome the defects of the prior art, provides the total nutrient wheat flour without coarse wheat bran and the preparation method thereof, and also provides the total nutrient wheat steamed bread with high quality, good taste and high safety and the preparation method thereof.
In order to solve the technical problems, the invention adopts the technical scheme that:
a total nutrient wheat flour comprises the following components in percentage by weight:
65 to 75 percent of wheat flour,
25 to 35 percent of puffed wheat bran powder;
the puffed wheat bran powder comprises the following raw material components in percentage by weight:
Figure BDA0002865958420000011
in the fully nutritional wheat flour, the refined wheat bran is a product extracted from the B4f stage of the wheat flour milling process, the mass percentage of ash content is less than 4.5%, and the content of alkylresorcinol is more than 468 microgram/g; the granularity of the fine wheat bran is 36-50 meshes;
the wheat middling is a product extracted from a 7M section of a wheat flour milling process, the mass percentage of ash content is less than 3.0%, and the content of alkyl resorcinol is greater than 365 micrograms/g; the granularity of the secondary powder is 50-80 meshes;
the common flour is a product extracted from sections B4, B5, 6M, 7M, 8M or 2T in the wheat flour milling process, the mass percentage of ash content is less than 1.3 percent, and the content of alkyl resorcinol is more than 66 micrograms/gram; the granularity of the common powder is 80-100 meshes.
As a general technical concept, the present invention also provides a preparation method of the above full nutritional wheat flour, comprising the steps of:
s1, cleaning the wheat, peeling off coarse wheat bran, separating the coarse wheat bran according to different product particle sizes during milling, and extracting to obtain wheat flour, fine wheat bran, germ, wheat middling and common flour;
s2, mixing the fine wheat bran, the germ, the wheat middling and the common flour, extruding, puffing, drying, crushing and sieving to obtain puffed wheat bran powder;
s3, mixing the puffed wheat bran powder with wheat flour to obtain the total nutrient wheat flour.
In the step S1, the water content of wheat is adjusted to 15% -15.5% in the cleaning process.
In the above method for preparing the total nutrient wheat flour, further improvement, in step S2, the extrusion puffing is performed in an extrusion puffing machine; the technological parameters of the extrusion and the expansion are as follows: the frequency of a main machine is 20Hz, the feeding frequency is 10Hz, the temperature of three areas of the sleeve is 140-160 ℃, and the water adding amount of the material is 5-7%; the sieving is to sieve the mixture by 80-120 meshes.
As a general technical concept, the invention also provides the total nutrient wheat steamed bread, and the raw material components of the total nutrient wheat steamed bread comprise the total nutrient wheat flour or the total nutrient wheat flour prepared by the preparation method.
The total nutrient wheat steamed bread is further improved and comprises the following raw material components in percentage by weight:
Figure BDA0002865958420000021
the total nutrient wheat steamed bread is further improved, wherein the granularity of the total nutrient wheat flour is 80-120 meshes;
the granularity of the red date powder is 80-120 meshes;
the grain size of the glutinous rice flour is 80-120 meshes;
the grain size of the wheat gluten is 80-120 meshes;
the granularity of the baking powder is 80-120 meshes.
The total nutrient wheat steamed bread is further improved, and also comprises a steamed bread improver and yeast; the quality of the steamed bread improver is 0.1 percent of the quality of the raw material for preparing the full-nutrition wheat steamed bread powder; the mass of the yeast is 0.5-2% of the mass of the raw materials for preparing the full-nutrition wheat steamed bread powder.
As a general technical concept, the invention also provides a preparation method of the total nutrient wheat steamed bread, which comprises the following steps:
(1) mixing full-nutrition wheat flour, fructus Jujubae powder, Oryza Glutinosa powder, vital gluten, baking powder, and steamed bread improver, adding yeast, kneading, pressing, cutting, shaping, and molding;
(2) and (3) sequentially carrying out wet proofing and dry proofing on the formed product in the step (1), and steaming to obtain the full-nutrient wheat steamed bread.
In the preparation method of the total-nutrient wheat steamed bread, the yeast is added in the form of solution in the step (1).
In the step (2), the conditions of the wet proofing are as follows: the humidity is 80-90%, the temperature is 30-40 ℃, and the time is 13-17 min; the dry proofing conditions are as follows: the humidity is 0 to 10 percent, the temperature is 45 to 50 ℃, and the time is 8 to 12 min; the steaming time is 14-16 min.
Compared with the prior art, the invention has the advantages that:
(1) the invention provides total nutrient wheat flour which comprises wheat flour and puffed wheat bran powder, wherein the puffed wheat bran powder is prepared from fine wheat bran, wheat middling, germ and common flour, and the quality index meets the industrial standard requirement of the whole wheat flour. Compared with the existing whole wheat flour, the full-nutrient wheat flour of the invention contains the nutritional value of the whole wheat flour, including the nutritional components absorbable by human body in wheat seeds, but removes the coarse wheat bran, reduces the sand content, pesticide and heavy metal residue in the nutritional wheat flour, reduces the phytate content, is beneficial to the absorption and utilization of minerals such as calcium, iron and the like by human body, and can improve the taste of the whole wheat flour and the food safety by removing the coarse wheat bran.
(2) The invention provides a preparation method of total nutrient wheat flour, which takes fine wheat bran, germ, wheat middling and common flour as raw materials and prepares puffed wheat bran powder by extrusion puffing, wherein insoluble dietary fiber in the wheat bran can be converted into soluble dietary fiber by extrusion puffing, so that the dietary fiber is easier to be absorbed by a human body, and then the puffed wheat bran powder is mixed with the wheat flour to prepare the total nutrient wheat flour; meanwhile, the invention contains common flour and starch, which is beneficial to improving the extrusion expansion effect, such as the expansion rate and the solubility index of the expanded wheat bran powder, thereby being beneficial to improving the taste of the product and the digestion and absorption effect of human body. The preparation method of the invention does not change the flour milling process, can prepare the full-nutrition wheat flour, improves the yield, reduces the resource consumption and achieves the purposes of grain saving and loss reduction.
(3) The invention provides a total nutrient wheat steamed bread, which comprises the raw material components of the total nutrient wheat flour, contains the total nutrient value of the total wheat flour, can improve the nutrient value, the taste and the safety of the steamed bread, and simultaneously contains red date powder and glutinous rice flour, can improve the taste and increase the fragrance. The full-nutrition wheat steamed bread has the advantages of good palatability, excellent quality, rich nutrition, unique flavor, good food safety and the like, is easy to digest by human bodies, can reduce the occurrence of chronic diseases such as cardiovascular and cerebrovascular diseases, cancers, diabetes and the like, is beneficial to the control of healthy weight after being ingested by whole grains, and is suitable for all kinds of people to eat.
(4) The invention provides a preparation method of total nutrient wheat steamed bread, which takes total nutrient wheat flour, red date powder, glutinous rice flour, wheat gluten, baking powder, steamed bread improver and yeast as raw materials, and adopts a process of wet proofing and then dry proofing for proofing, so that the appearance of the steamed bread can be improved, the proofing time can be reduced, the yield can be improved, the resource consumption can be reduced, the purposes of saving grains and reducing loss can be achieved, and the preparation method is suitable for large-scale preparation and industrial application.
(5) In the preparation method of the full-nutrition wheat steamed bread, the fermentation process conditions are optimized, wherein the wet fermentation conditions are as follows: humidity is 80-90%, temperature is 30-40 ℃, and time is 13-17 min; the dry proofing conditions are as follows: the humidity is 0% -10%, the temperature is 45-50 ℃, the time is 8-12 min, the total time of fermentation is further shortened by reasonably adjusting and controlling the conditions of wet fermentation and dry fermentation, wherein the fermentation time is reduced by more than 15min, which is favorable for improving the turnover rate of equipment, and simultaneously, a layer of film is more favorable for forming on the surface of the steamed bread, and the film plays a role in protecting the surface during steaming, so that the surface is brighter, chewy during use, better in taste and has product characteristics.
Detailed Description
The invention is further described below with reference to specific preferred embodiments, without thereby limiting the scope of protection of the invention.
In the examples of the present invention, the raw materials and instruments used were all commercially available. If not stated otherwise, the process adopted is a conventional process, the equipment adopted is conventional equipment, and the obtained data are average values of more than three repeated experiments.
Example 1
A fully nutritious wheat flour comprises the following components by weight percentage:
65 percent of wheat flour,
35 percent of puffed wheat bran powder,
wherein the wheat bran powder before puffing is prepared from the following components in proportion:
Figure BDA0002865958420000041
in this example, the wheat bran was extracted from stage B4f of the wheat milling process, and the ash content was less than 4.5% by mass, the alkylresorcinol content was greater than 468 micrograms/gram, and the particle size was 36 mesh.
In the embodiment, the wheat middling is a product extracted from a 7M section of a wheat flour milling process, the mass percentage of ash content is less than 3.0%, the content of alkylresorcinol is greater than 365 micrograms/gram, and the particle size is 50 meshes.
In the embodiment, the common flour is a product extracted from sections B4, B5, 6M, 7M, 8M or 2T in the wheat flour milling process, the mass percentage of ash content is less than 1.3%, the content of alkyl resorcinol is more than 66 micrograms/gram, and the particle size is 80 meshes.
A method for preparing the total nutrient wheat flour in the embodiment comprises the following steps:
1.1, adjusting the water content of the wheat to be 15%, cleaning the wheat, specifically stripping rough wheat bran by using a wheat polisher, and separating the rough wheat bran.
a) Wheat flour, fine wheat bran (products with ash content of less than 4.5% by mass and alkyl resorcinol content of more than 468 microgram/g, such as B4f), wheat middling (products with ash content of less than 3.0% by mass and alkyl resorcinol content of more than 365 microgram/g, such as 7M), common flour (products with ash content of less than 1.3% by mass and alkyl resorcinol content of more than 66 microgram/g, such as B4, B5, 6M, 7M, 8M, 2T), wheat germ and other intermediate products are extracted by using a conventional flour milling process.
b) Preparing the wheat bran powder from the fine wheat bran, the germ, the wheat middling and the common flour obtained in the step a) according to the following weight percentage:
Figure BDA0002865958420000051
1.2, extruding and puffing the wheat bran powder obtained in the step b) by adopting an extruding and puffing machine (a double-screw extruding and puffing machine DSE32), wherein the technological parameters are as follows: the main machine frequency is 20Hz, the feeding frequency is 10Hz, the temperature of three areas of the sleeve is 140 ℃, the water adding amount of the materials is 5 percent, and then the materials are dried, crushed and sieved by a sieve with 80 meshes to obtain the puffed wheat bran powder.
1.3, adding the puffed wheat bran powder prepared in the step 1.2 into the wheat flour prepared in the step 1.1 according to the following proportion, uniformly mixing, and preparing the total nutrient wheat flour (meeting the product standard of the total wheat flour: LS/T3244-2015).
35 percent of puffed wheat bran powder,
65% of wheat flour.
Example 2
A total nutrient wheat steamed bun comprises the raw material components of the total nutrient wheat flour in the embodiment 1, and comprises the following raw material components in percentage by weight:
Figure BDA0002865958420000052
in this example, the grain size of the total nutrient wheat flour was 80 mesh; the granularity of the red date powder is 80 meshes; the grain size of the glutinous rice flour is 80 meshes; the grain size of the wheat gluten is 80 meshes; the granularity of the baking powder is 80 meshes.
In the embodiment, the flour also comprises a steamed bread improver and yeast, wherein the quality of the steamed bread improver is 0.1% of the quality of the raw materials for preparing the full-nutrition wheat steamed bread powder; the mass of the yeast is 0.5 percent of the mass of the raw materials for preparing the full-nutrition wheat steamed bread powder.
The preparation method of the total nutrient wheat flour steamed bread in the embodiment comprises the following steps:
2.1, sequentially pouring the total nutrient wheat flour, the red date powder, the glutinous rice flour, the wheat gluten powder and the steamed bread flour modifier in the embodiment 1 into a flour mixer according to a proportion, and uniformly stirring.
2.2, dissolving the yeast by using warm water, adding the yeast into a dough mixer, stirring and kneading dough, and then pressing, cutting, shaping and forming the dough.
2.3, proofing the product formed in the step 2.2, specifically: the fermentation is carried out firstly under the conditions of humidity of 80 percent and temperature of 30 ℃ for 17 minutes, and then the fermentation is carried out under the conditions of humidity of 10 percent and temperature of 50 ℃ for 8 minutes.
And 2.4, steaming the product proofed in the step 2.3 for 14 minutes to obtain a finished product of the full-nutrient wheat steamed bun.
Selecting 10 adults with similar and higher blood sugar and body weight conditions, eating the full-nutrition wheat steamed bread in the embodiment 6 of the invention every day by each person at breakfast, keeping the eating amount and other diets at normal level and basically the same, carrying out a diet whole-course tracking experiment under the condition of no special conditions such as eating hypoglycemic drugs and the like, and after 6 months, the overall test data shows that: the weight of the wheat steamed bread is averagely reduced by 1-2 kilograms, the blood sugar is averagely reduced by 1-2 mmol/L, and the condition of hypoglycemia does not exist, which shows that eating the total-nutrient wheat steamed bread of the invention is beneficial to losing weight and reducing blood sugar.
Example 3
A fully nutritious wheat flour comprises the following components by weight percentage:
70 percent of wheat flour,
30 percent of puffed wheat bran powder,
wherein the wheat bran powder before puffing is prepared from the following components in proportion:
Figure BDA0002865958420000061
in this example, the wheat bran was extracted from stage B4f of the wheat milling process, and the ash content was less than 4.5% by mass, the alkylresorcinol content was greater than 468 micrograms/gram, and the particle size was 42 mesh.
In the embodiment, the wheat middling is a product extracted from a 7M section of a wheat flour milling process, the mass percentage of ash content is less than 3.0%, the content of alkylresorcinol is greater than 365 micrograms/gram, and the particle size is 65 meshes.
In the embodiment, the common flour is a product extracted from sections B4, B5, 6M, 7M, 8M or 2T in the wheat flour milling process, the mass percentage of ash content is less than 1.3%, the content of alkyl resorcinol is more than 66 micrograms/gram, and the particle size is 90 meshes.
A method for preparing the total nutrient wheat flour in the embodiment comprises the following steps:
1.1, adjusting the water content of the wheat to be 15.3%, cleaning the wheat, specifically stripping rough wheat bran by using a wheat polisher, and separating the rough wheat bran.
a) Wheat flour, fine wheat bran (products with ash content of less than 4.5% by mass and alkyl resorcinol content of more than 468 microgram/g, such as B4f), wheat middling (products with ash content of less than 3.0% by mass and alkyl resorcinol content of more than 365 microgram/g, such as 7M), common flour (products with ash content of less than 1.3% by mass and alkyl resorcinol content of more than 66 microgram/g, such as B4, B5, 6M, 7M, 8M, 2T), wheat germ and other intermediate products are extracted by using a conventional flour milling process.
b) Preparing the wheat bran powder from the fine wheat bran, the germ, the wheat middling and the common flour obtained in the step a) according to the following weight percentage:
Figure BDA0002865958420000071
1.2, extruding and puffing the wheat bran powder in the step b) by adopting an extruding and puffing machine (a double-screw extruding and puffing machine DSE32), wherein the technological parameters are as follows: the main machine frequency is 20Hz, the feeding frequency is 10Hz, the temperature in the three areas of the sleeve is 150 ℃, the water adding amount of the materials is 6 percent, and then the materials are dried, crushed and sieved by a 100-mesh sieve to obtain the puffed wheat bran powder.
1.3, adding the puffed wheat bran powder prepared in the step 1.2 into the wheat flour prepared in the step (1.1) according to the following proportion to prepare the total nutrient wheat flour (meeting the product standard of the whole wheat flour: LS/T3244-2015).
30 percent of puffed wheat bran powder,
70 percent of wheat flour.
Example 4
A total nutrient wheat steamed bun comprises the raw material components of the total nutrient wheat flour in the embodiment 3, and comprises the following raw material components in percentage by weight:
Figure BDA0002865958420000072
in this example, the grain size of the total nutrient wheat flour was 90 mesh; the granularity of the red date powder is 90 meshes; the grain size of the glutinous rice flour is 90 meshes; the grain size of the wheat gluten is 90 meshes; the granularity of the baking powder is 90 meshes.
In the embodiment, the flour also comprises a steamed bread improver and yeast, wherein the quality of the steamed bread improver is 0.1% of the quality of the raw materials for preparing the full-nutrition wheat steamed bread powder; the mass of the yeast is 1 percent of the mass of the raw materials for preparing the full-nutrition wheat steamed bread powder.
The preparation method of the total nutrient wheat flour steamed bread in the embodiment comprises the following steps:
2.1, sequentially pouring the total nutrient wheat flour, the red date powder, the glutinous rice flour, the wheat gluten powder and the steamed bread flour modifier in the embodiment 3 into a flour mixer according to a proportion, and uniformly stirring.
2.2, dissolving the yeast by using warm water, adding the yeast into a dough mixer, stirring and kneading dough, and then pressing, cutting, shaping and forming the dough.
2.3, proofing the product formed in the step 2.2, specifically: the fermentation is carried out firstly under the conditions of humidity of 85 percent and temperature of 35 ℃ for 15 minutes, and then the fermentation is carried out under the conditions of humidity of 5 percent and temperature of 47 ℃ for 10 minutes.
And 2.4, steaming the product proofed in the step 2.3 for 15 minutes to obtain a finished product of the full-nutrient wheat steamed bread.
Selecting 10 adults with similar and higher blood sugar and body weight conditions, eating the full-nutrition wheat steamed bread in the embodiment 6 of the invention every day by each person at breakfast, keeping the eating amount and other diets at normal level and basically the same, carrying out a diet whole-course tracking experiment under the condition of no special conditions such as eating hypoglycemic drugs and the like, and after 6 months, the overall test data shows that: the weight of the wheat steamed bread is averagely reduced by 1-2 kilograms, the blood sugar is averagely reduced by 1-2 mmol/L, and the condition of hypoglycemia does not exist, which shows that eating the total-nutrient wheat steamed bread of the invention is beneficial to losing weight and reducing blood sugar.
Example 5
A fully nutritious wheat flour comprises the following components by weight percentage:
75 percent of wheat flour,
25 percent of puffed wheat bran powder,
wherein the wheat bran powder before puffing is prepared from the following components in proportion:
Figure BDA0002865958420000081
in this example, the wheat bran was extracted from stage B4f of the wheat milling process, and the ash content was less than 4.5% by mass, the alkylresorcinol content was greater than 468 micrograms/gram, and the particle size was 50 mesh.
In the embodiment, the wheat middling is a product extracted from a 7M section of a wheat flour milling process, the mass percentage of ash content is less than 3.0%, the content of alkylresorcinol is greater than 365 micrograms/gram, and the particle size is 80 meshes.
In the embodiment, the common flour is a product extracted from sections B4, B5, 6M, 7M, 8M or 2T in the wheat flour milling process, the mass percentage of ash content is less than 1.3%, the content of alkyl resorcinol is more than 66 micrograms/gram, and the particle size is 100 meshes.
A method for preparing the total nutrient wheat flour in the embodiment comprises the following steps:
1.1, adjusting the water content of the wheat to be 15.5%, cleaning the wheat, specifically stripping rough wheat bran by using a wheat polisher, and separating the rough wheat bran.
a) Wheat flour, fine wheat bran (products with ash content of less than 4.5% by mass and alkyl resorcinol content of more than 468 microgram/g, such as B4f), wheat middling (products with ash content of less than 3.0% by mass and alkyl resorcinol content of more than 365 microgram/g, such as 7M), common flour (products with ash content of less than 1.3% by mass and alkyl resorcinol content of more than 66 microgram/g, such as B4, B5, 6M, 7M, 8M, 2T), wheat germ and other intermediate products are extracted by using a conventional flour milling process.
b) Preparing the wheat bran powder from the fine wheat bran, the germ, the wheat middling and the common flour obtained in the step a) according to the following weight percentage:
Figure BDA0002865958420000091
1.2, extruding and puffing the wheat bran powder in the step b) by adopting an extruding and puffing machine (a double-screw extruding and puffing machine DSE32), wherein the technological parameters are as follows: the main machine frequency is 20Hz, the feeding frequency is 10Hz, the temperature of three areas of the sleeve is 160 ℃, the water adding amount of the materials is 7 percent, and then the materials are dried, crushed and sieved by a 120-mesh sieve to obtain the puffed wheat bran powder.
1.3, adding the puffed wheat bran powder prepared in the step 1.2 into the wheat flour prepared in the step (1.1) according to the following proportion to prepare the total nutrient wheat flour (meeting the product standard of the whole wheat flour: LS/T3244-2015).
25 percent of puffed wheat bran powder,
75% of wheat flour.
Example 6
A total nutrient wheat steamed bun comprises the raw material components of the total nutrient wheat flour in the embodiment 5, and comprises the following raw material components in percentage by weight:
Figure BDA0002865958420000092
in this example, the grain size of the total nutrient wheat flour was 100 mesh; the granularity of the red date powder is 100 meshes; the grain size of the glutinous rice flour is 100 meshes; the grain size of the wheat gluten is 100 meshes; the granularity of the baking powder is 100 meshes.
In the embodiment, the flour also comprises a steamed bread improver and yeast, wherein the quality of the steamed bread improver is 0.1% of the quality of the raw materials for preparing the full-nutrition wheat steamed bread powder; the mass of the yeast is 2% of the mass of the raw materials for preparing the full-nutrition wheat steamed bread powder.
The preparation method of the total nutrient wheat flour steamed bread in the embodiment comprises the following steps:
2.1, sequentially pouring the total nutrient wheat flour, the red date powder, the glutinous rice flour, the wheat gluten powder and the steamed bread flour modifier in the embodiment 5 into a flour mixer according to the proportion, and uniformly stirring.
2.2, dissolving the yeast by using warm water, adding the yeast into a dough mixer, stirring and kneading dough, and then pressing, cutting, shaping and forming the dough.
2.3, proofing the product formed in the step 2.2, specifically: the fermentation is carried out firstly under the conditions of humidity of 90 percent and temperature of 40 ℃ for 13 minutes, and then the fermentation is carried out under the conditions of humidity of 0 percent and temperature of 45 ℃ for 12 minutes.
And 2.4, steaming the product fermented in the step 2.3 for 16 minutes to obtain a finished product of the full-nutrient wheat steamed bread.
Selecting 10 adults with similar and higher blood sugar and body weight conditions, eating the full-nutrition wheat steamed bread in the embodiment 6 of the invention every day by each person at breakfast, keeping the eating amount and other diets at normal level and basically the same, carrying out a diet whole-course tracking experiment under the condition of no special conditions such as eating hypoglycemic drugs and the like, and after 6 months, the overall test data shows that: the weight of the wheat steamed bread is averagely reduced by 1-2 kilograms, the blood sugar is averagely reduced by 1-2 mmol/L, and the condition of hypoglycemia does not exist, which shows that eating the total-nutrient wheat steamed bread of the invention is beneficial to losing weight and reducing blood sugar.
Therefore, the full-nutrition wheat steamed bread has the advantages of good palatability, excellent quality, rich nutrition, unique flavor, good food safety and the like, is easy to digest by a human body, can reduce the occurrence of chronic diseases such as cardiovascular and cerebrovascular diseases, cancers, diabetes and the like, is beneficial to the control of healthy weight after being taken by whole grains, and is suitable for all kinds of people to eat.
The above description is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above-described embodiments. All technical schemes belonging to the idea of the invention belong to the protection scope of the invention. It should be noted that modifications and embellishments within the scope of the invention may be made by those skilled in the art without departing from the principle of the invention, and such modifications and embellishments should also be considered as within the scope of the invention.

Claims (10)

1. The total nutrient wheat flour is characterized by comprising the following components in percentage by weight:
65 to 75 percent of wheat flour,
25 to 35 percent of puffed wheat bran powder;
the puffed wheat bran powder comprises the following raw material components in percentage by weight:
Figure FDA0002865958410000011
2. the fully nutritious wheat flour of claim 1, wherein the fine wheat bran is extracted from stage B4f of the wheat milling process, the ash content is less than 4.5% by mass, and the alkylresorcinol content is greater than 468 microgram/g; the granularity of the fine wheat bran is 36-50 meshes;
the wheat middling is a product extracted from a 7M section of a wheat flour milling process, the mass percentage of ash content is less than 3.0%, and the content of alkyl resorcinol is greater than 365 micrograms/g; the granularity of the secondary powder is 50-80 meshes;
the common flour is a product extracted from sections B4, B5, 6M, 7M, 8M or 2T in the wheat flour milling process, the mass percentage of ash content is less than 1.3 percent, and the content of alkyl resorcinol is more than 66 micrograms/gram; the granularity of the common powder is 80-100 meshes.
3. A method of preparing a nutritionally complete wheat flour as claimed in claim 1 or 2, comprising the steps of:
s1, cleaning the wheat, peeling off coarse wheat bran, separating the coarse wheat bran according to different product particle sizes during milling, and extracting to obtain wheat flour, fine wheat bran, germ, wheat middling and common flour;
s2, mixing the fine wheat bran, the germ, the wheat middling and the common flour, extruding, puffing, drying, crushing and sieving to obtain puffed wheat bran powder;
s3, mixing the puffed wheat bran powder with wheat flour to obtain the total nutrient wheat flour.
4. The method for producing a nutritionally complete wheat flour as claimed in claim 3, wherein in step S1, the moisture content of wheat is adjusted to 15% to 15.5% during said cleaning;
in step S2, the extrusion puffing is performed in an extrusion puffing machine; the technological parameters of the extrusion and the expansion are as follows: the frequency of a main machine is 20Hz, the feeding frequency is 10Hz, the temperature of three areas of the sleeve is 140-160 ℃, and the water adding amount of the material is 5-7%; the sieving is to sieve the mixture by 80-120 meshes.
5. A total nutrient wheat steamed bun is characterized in that raw material components of the total nutrient wheat steamed bun comprise the total nutrient wheat flour as claimed in claim 1 or 2 or the total nutrient wheat flour prepared by the preparation method as claimed in claim 3 or 4.
6. The total nutrient wheat steamed bread as claimed in claim 5, which is characterized by comprising the following raw material components in percentage by weight:
Figure FDA0002865958410000021
7. the total nutrient wheat steamed bread of claim 6, wherein the total nutrient wheat flour has a particle size of 80-120 mesh;
the granularity of the red date powder is 80-120 meshes;
the grain size of the glutinous rice flour is 80-120 meshes;
the grain size of the wheat gluten is 80-120 meshes;
the granularity of the baking powder is 80-120 meshes.
8. The nutritionally complete wheat steamed bread as claimed in claim 7, further comprising a steamed bread improver and yeast; the quality of the steamed bread improver is 0.1 percent of the quality of the raw material for preparing the full-nutrition wheat steamed bread powder; the mass of the yeast is 0.5-2% of the mass of the raw materials for preparing the full-nutrition wheat steamed bread powder.
9. A method for preparing the complete nutrient wheat steamed bread as claimed in claim 8, which comprises the following steps:
(1) mixing full-nutrition wheat flour, fructus Jujubae powder, Oryza Glutinosa powder, vital gluten, baking powder, and steamed bread improver, adding yeast, kneading, pressing, cutting, shaping, and molding;
(2) and (3) sequentially carrying out wet proofing and dry proofing on the formed product in the step (1), and steaming to obtain the full-nutrient wheat steamed bread.
10. The method for preparing the complete nutrient wheat steamed bread as claimed in claim 9, wherein in the step (1), the yeast is added in the form of a solution;
in the step (2), the wet proofing conditions are as follows: the humidity is 80-90%, the temperature is 30-40 ℃, and the time is 13-17 min; the dry proofing conditions are as follows: the humidity is 0 to 10 percent, the temperature is 45 to 50 ℃, and the time is 8 to 12 min; the steaming time is 14-16 min.
CN202011606194.1A 2020-12-28 2020-12-28 Total nutrient wheat flour and preparation method thereof, and total nutrient wheat steamed bread and preparation method thereof Pending CN112715836A (en)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101088341A (en) * 2006-06-13 2007-12-19 河南兴泰科技实业有限公司 Method of prolonging preservation period of steamed bread
CN101253954A (en) * 2008-04-10 2008-09-03 上海良友（集团）有限公司 Wheat puffing bran flour, preparation and applications thereof
JP2015070836A (en) * 2013-09-04 2015-04-16 木下製粉株式会社 Wheat flour composition mixed with pulverized bran
CN105685794A (en) * 2016-02-18 2016-06-22 长沙凯雪粮油食品有限公司 Whole-wheat steamed bun premixed flour and whole-wheat steamed buns and production method of whole-wheat steamed bun premixed flour and whole-wheat steamed buns
CN109549087A (en) * 2019-01-28 2019-04-02 武汉轻工大学 A kind of preparation method of wholemeal

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101088341A (en) * 2006-06-13 2007-12-19 河南兴泰科技实业有限公司 Method of prolonging preservation period of steamed bread
CN101253954A (en) * 2008-04-10 2008-09-03 上海良友（集团）有限公司 Wheat puffing bran flour, preparation and applications thereof
JP2015070836A (en) * 2013-09-04 2015-04-16 木下製粉株式会社 Wheat flour composition mixed with pulverized bran
CN105685794A (en) * 2016-02-18 2016-06-22 长沙凯雪粮油食品有限公司 Whole-wheat steamed bun premixed flour and whole-wheat steamed buns and production method of whole-wheat steamed bun premixed flour and whole-wheat steamed buns
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