CN113229306A - Preparation method of compound premixed powder - Google Patents
Preparation method of compound premixed powder Download PDFInfo
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- CN113229306A CN113229306A CN202110488939.7A CN202110488939A CN113229306A CN 113229306 A CN113229306 A CN 113229306A CN 202110488939 A CN202110488939 A CN 202110488939A CN 113229306 A CN113229306 A CN 113229306A
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- OEUVSBXAMBLPES-UHFFFAOYSA-L calcium stearoyl-2-lactylate Chemical compound [Ca+2].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O.CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O OEUVSBXAMBLPES-UHFFFAOYSA-L 0.000 description 2
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- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
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- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
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- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
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- 235000019154 vitamin C Nutrition 0.000 description 1
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Classifications
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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
- A21D2/34—Animal 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
-
- 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
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D11/00—Solvent extraction
- B01D11/02—Solvent extraction of solids
-
- 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 a preparation method of compound premixed flour, relating to the technical field of food processing, wherein the compound premixed flour comprises the following components: buckwheat flour, triticale flour, egg white liquid, natural extracting solution, complex enzyme, honey, salt, skimmed milk powder, baking powder, monoglyceride and non-dairy creamer, wherein the natural extracting solution is prepared from rhizoma polygonati, codonopsis pilosula and pumpkin seed shells. The invention has the beneficial effects that: the natural extracting solution is added into the premixed flour, so that the premixed flour can play a good synergistic effect with buckwheat flour, honey and the like, and the premixed flour has richer bioactive components and trace elements, so that a finished product prepared by frequently eating the premixed flour can effectively relieve physical fatigue, regulate immunity, assist in reducing blood sugar, blood fat and cholesterol, soften blood vessels and delay aging.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of compound premixed flour.
Background
The premixed flour is more and more popular in the market due to the advantages of simplicity and convenience in use, convenience in production management, improvement of commodity value and the like. The premixed flour is not simply mixed with materials, but the functions and some processing skills of some original and auxiliary materials are synergistically fused together in a compounding way; in addition, the premixed flour looks like a common appearance and has a simple and popular form, but is a composite product containing a certain processing technology content and relating to high and new technologies such as physics, chemistry, biology and the like. For example, Chinese patent CN110101007A discloses premixed buckwheat flour for steamed bread and a production process thereof, wherein the premixed flour comprises, by weight, 60-80 parts of wheat flour, 5-25 parts of buckwheat flour, 5-25 parts of puffed buckwheat flour, 0.7-1.2 parts of microcapsule-embedded high-activity dry yeast, 0.05-0.2 part of sodium stearoyl lactylate, 0.05-0.2 part of calcium stearoyl lactylate, 0.01-0.02 part of vitamin C and 0.005-0.02 part of an enzyme preparation. Although the quality of the buckwheat steamed bun is improved, the buckwheat steamed bun has the characteristics of effectively delaying the increase of the fatty acid value, delaying the inactivation of yeast and enzyme preparations, prolonging the quality guarantee period of the premixed buckwheat steamed bun flour and the like, the buckwheat steamed bun flour cannot relieve physical fatigue and regulate immunity.
For another example, chinese patent CN105432713A discloses a coarse cereal bread premixed flour and a method for making coarse cereal bread, which comprises the following components: wheat flour, wheat bran, peanut fragments, sunflower seed kernels, barley flour, a bread improver, malt flour, monoglyceride and salt. Although the preparation method is simple, convenient and quick, and can be suitable for making household bread or producing bread on a large scale, the health-care bread does not have the functions of assisting in reducing blood sugar, blood fat and cholesterol and the like, and does not meet the requirements of people on nutrition and functionality of food at present.
Accordingly, the present inventors have made extensive studies to solve the above problems and have made the present invention.
Disclosure of Invention
Aiming at the problems in the prior art, the invention discloses a preparation method of compound premixed powder, which is prepared from the following raw materials in parts by weight: 15-20 parts of buckwheat flour, 55-60 parts of triticale flour, 5-15 parts of egg white liquid, 10-15 parts of natural extracting solution, 4-7 parts of complex enzyme, 5-10 parts of honey, 0.5-1.0 part of salt, 3-8 parts of skimmed milk powder, 1-2 parts of baking powder, 0.3-0.6 part of monoglyceride and 2-4 parts of non-dairy creamer.
The natural extracting solution is added into the premixed flour, so that the premixed flour can play a good synergistic effect with buckwheat flour, honey and the like, and the premixed flour has richer bioactive components and trace elements, so that a finished product prepared by frequently eating the premixed flour can effectively relieve physical fatigue, regulate immunity, assist in reducing blood sugar, blood fat and cholesterol, soften blood vessels and delay aging.
Preferably, the natural extracting solution is prepared from the following raw materials in parts by weight: 1-1.5 parts of sealwort, 1-1.5 parts of codonopsis pilosula and 8-12 parts of pumpkin seed shells.
Rhizoma polygonati, also known as polygonatum odoratum, yellow chicken dish, pennisetum purpureum and the like, belongs to polygonatum plants, and some components in the raw rhizoma polygonati have irritation to throats. The radix Codonopsis is a perennial herb, contains polyacetylene alcohol compounds, syringin, beta-D-glucose n-hexylalcohol glycoside, etc., and has effects of enhancing immunity, dilating blood vessel, lowering blood pressure, improving microcirculation, and enhancing hemopoiesis function. However, the direct addition of rhizoma polygonati and radix codonopsitis can greatly affect the taste of the subsequent product produced by the premixed flour, and the product contains more phytic acid which is not beneficial to the absorption of nutrient substances by human bodies. The pumpkin seed shells contain various trace elements, so that the requirements of a human body on the various trace elements can be met, but the pumpkin seed shells are difficult to bite and rot, have rough feeling in swallowing and are difficult to digest, and the possibility of damaging digestive tracts is also provided. Therefore, the ingredients of the sealwort, the codonopsis pilosula and the pumpkin seed shells are extracted, so that the taste of the product is ensured, and the functionality of the product is effectively improved.
The invention provides a preparation method of compound premixed flour, which comprises the following steps:
the method comprises the following steps: cleaning rhizoma Polygonati, radix Codonopsis and fructus Cucurbitae Moschatae shell, pulverizing, sieving with 60-80 mesh sieve, decocting in 90-100 deg.C boiling water, adding drinking water, cooling, keeping the temperature, adding complex enzyme and adjusting pH at 100r/min stirring speed, performing light wave assisted extraction, centrifuging, and collecting filtrate to obtain natural extractive solution.
Step two: stirring the natural extract, sequentially adding honey, salt, egg white liquid, skimmed milk powder, baking powder, monoglyceride and non-dairy creamer, waiting for a period of time, increasing the rotation speed, adding buckwheat flour and triticale flour, and stirring for a period of time to obtain a mixture;
step three: drying and crushing the mixture, and screening the mixture by a screen of 80-100 meshes;
step four: packaging the sieved mixture, sterilizing for 2-3min under ultraviolet irradiation, inspecting, labeling, and coding to obtain premixed powder.
Preferably, the boiling time in boiling water in the step one is 10min, and the temperature is cooled to 45-55 ℃. The enzyme of the cells is inactivated by boiling for 10min in boiling water, so that the damage of the enzyme to the cell contents in the subsequent process is avoided, and the enzyme is cooled to 45-55 ℃ to provide an appropriate enzymolysis temperature for the complex enzyme.
Preferably, the complex enzyme in the first step is prepared from 2-3 parts by weight of cellulase, 1-2 parts by weight of phytase and 1-2 parts by weight of pectinase.
Preferably, the enzyme activity of the cellulase is 1 ten thousand to 2 ten thousand U/g, the enzyme activity of the phytase is 0.8 ten thousand to 1.5 ten thousand U/g, and the enzyme activity of the pectinase is 2 ten thousand to 2.5 ten thousand U/g.
Preferably, in the first step, slightly acidic electrolyzed water is used for adjusting the pH value to 5.5-6.0. The slightly acidic electrolyzed water is adopted to replace the traditional regulator, so that the limitation on the extraction yield is avoided, the weakening of the enzyme activity is effectively prevented, the slightly acidic electrolyzed water is low in price, green, environment-friendly, safe and nontoxic, and the raw materials can be prevented from being polluted by putrefying bacteria or pathogenic bacteria in the production process.
Preferably, in the first step, the light wavelength with power of 300-.
The light wave assisted extraction accelerates the dissolution of cell contents, shortens the extraction time, improves the yield and has no pollution to the environment.
Preferably, in the first step, the centrifugal speed is 10000r/min, and the centrifugal time is 5-10 min.
Preferably, in the second step, the natural extracting solution is stirred at the rotating speed of 3000-.
By dispersing the baking powder, the monoglyceride, the non-dairy creamer and the like in the extracting solution, gradually increasing the stirring speed and slowly adding the buckwheat flour and the triticale flour, the raw materials can be fully and uniformly mixed, and a finished product which is softer, has strong oil fragrance, mellow taste and aftertaste can be obtained in subsequent baking.
The buckwheat flour and the triticale flour in the premixed flour are rich in dietary fibers, so that the organoleptic qualities such as the volume and the water retention rate of finished products can be improved, the aging of the finished products is delayed, and the shelf life is prolonged.
Has the advantages that:
the technical scheme of the invention has the following beneficial effects:
(1) the natural extracting solution is added into the premixed flour, so that the premixed flour can play a good synergistic role with buckwheat flour, honey and the like, and the premixed flour has richer bioactive components and trace elements, so that a finished product prepared by frequently eating the premixed flour can effectively relieve physical fatigue, regulate immunity, assist in reducing blood sugar, blood fat and cholesterol, soften blood vessels and delay aging;
(2) the slightly acidic electrolyzed water is adopted to replace the traditional regulator, so that the limitation on the extraction yield is avoided, the weakening of the enzyme activity is effectively prevented, the slightly acidic electrolyzed water is low in price, green, environment-friendly, safe and nontoxic, and the raw materials can be prevented from being polluted by putrefying bacteria or pathogenic bacteria in the production process;
(3) the light wave assisted extraction is adopted to accelerate the dissolution of cell contents, shorten the extraction time, improve the yield and have no pollution to the environment;
(4) by dispersing the baking powder, the monoglyceride, the non-dairy creamer and the like in the extracting solution, gradually increasing the stirring speed and slowly adding the buckwheat flour and the triticale flour, the raw materials can be fully and uniformly mixed, and a finished product which is softer, has strong oil fragrance, mellow taste and aftertaste can be obtained in subsequent baking.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the embodiments of the present invention will be described in detail and completely with reference to the examples of the present invention, and it is apparent that the described embodiments are some, but not all embodiments of the present invention. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention. Thus, the following detailed description of the embodiments of the present invention, provided in the examples, is not intended to limit the scope of the invention, as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention.
The premixed flour of the present embodiment comprises the following components: buckwheat flour, triticale flour, egg white liquid, natural extracting solution, complex enzyme, honey, salt, skimmed milk powder, baking powder, monoglyceride and non-dairy creamer, wherein the natural extracting solution is prepared from rhizoma polygonati, codonopsis pilosula and pumpkin seed shells. The specific scheme is as follows:
the preparation method of the compound premixed powder comprises the following steps:
the method comprises the following steps: cleaning 1-1.5 parts by weight of rhizoma polygonati and 1-1.5 parts by weight of codonopsis pilosula and 8-12 parts by weight of pumpkin seed shells, crushing, screening by a 60-80-mesh screen, boiling in 90-100 ℃ boiling water for 10min, adding drinking water, cooling to 45-55 ℃, preserving heat, adding 4-7 parts by weight of complex enzyme at the stirring speed of 100r/min, adjusting the pH to 5.5-6.0 by using slightly acidic electrolyzed water, matching with light wavelength of 300-550-class 320W and 580-class 680nm for auxiliary extraction for 120min, centrifuging for 5-10min at 10000r/min, and collecting filtrate to obtain the natural extracting solution.
Step two: stirring 10-15 parts by weight of natural extracting solution at the rotating speed of 3000-15 r/min, sequentially adding 5-10 parts by weight of honey, 0.5-1.0 part by weight of salt, 5-15 parts by weight of egg white liquid, 3-8 parts by weight of skimmed milk powder, 1-2 parts by weight of baking powder, 0.3-0.6 part by weight of monoglyceride and 2-4 parts by weight of vegetable fat powder, gradually increasing the rotating speed to 6000-8000r/min after waiting for 15-30 s, slowly adding 15-20 parts by weight of buckwheat powder and 55-60 parts by weight of black wheat flour in the period, and stirring for 15-20min to obtain a mixture;
step three: drying and crushing the mixture, and screening the mixture by a screen of 80-100 meshes;
step four: packaging the sieved mixture, sterilizing for 2-3min under ultraviolet irradiation, inspecting, labeling, and coding to obtain premixed powder.
As a preferred embodiment, the complex enzyme in the first step is prepared from 2-3 parts by weight of cellulase, 1-2 parts by weight of phytase and 1-2 parts by weight of pectinase.
As a preferable embodiment, the enzyme activity of the cellulase is 1 ten thousand to 2 ten thousand U/g, the enzyme activity of the phytase is 0.8 ten thousand to 1.5 ten thousand U/g, and the enzyme activity of the pectinase is 2 ten thousand to 2.5 ten thousand U/g.
Rhizoma polygonati, also known as polygonatum odoratum, yellow chicken dish, pennisetum purpureum and the like, belongs to polygonatum plants, and some components in the raw rhizoma polygonati have irritation to throats. The radix Codonopsis is a perennial herb, contains polyacetylene alcohol compounds, syringin, beta-D-glucose n-hexylalcohol glycoside, etc., and has effects of enhancing immunity, dilating blood vessel, lowering blood pressure, improving microcirculation, and enhancing hemopoiesis function. However, the direct addition of rhizoma polygonati and radix codonopsitis can greatly affect the taste of the subsequent product produced by the premixed flour, and the product contains more phytic acid which is not beneficial to the absorption of nutrient substances by human bodies. The pumpkin seed shells contain various trace elements, so that the requirements of a human body on the various trace elements can be met, but the pumpkin seed shells are difficult to bite and rot, have rough feeling in swallowing and are difficult to digest, and the possibility of damaging digestive tracts is also provided. Therefore, the ingredients of the sealwort, the codonopsis pilosula and the pumpkin seed shells are extracted, so that the taste of the product is ensured, and the functionality of the product is effectively improved.
The natural extracting solution is added into the premixed flour, so that the premixed flour can play a good synergistic effect with buckwheat flour, honey and the like, and the premixed flour has richer bioactive components and trace elements, so that a finished product prepared by frequently eating the premixed flour can effectively relieve physical fatigue, regulate immunity, assist in reducing blood sugar, blood fat and cholesterol, soften blood vessels and delay aging.
In the first step, the cells are boiled in boiling water for 10min to inactivate enzyme, so that the damage of the cells to the content in the subsequent process is avoided, and the temperature is cooled to 45-55 ℃ to provide an appropriate enzymolysis temperature for the complex enzyme.
The slightly acidic electrolyzed water is adopted to replace the traditional regulator, so that the limitation on the extraction yield is avoided, the weakening of the enzyme activity is effectively prevented, the slightly acidic electrolyzed water is low in price, green, environment-friendly, safe and nontoxic, and the raw materials can be prevented from being polluted by putrefying bacteria or pathogenic bacteria in the production process.
The light wave assisted extraction accelerates the dissolution of cell contents, shortens the extraction time, improves the yield and has no pollution to the environment.
In the second step, the baking powder, the monoglyceride, the non-dairy creamer and the like are firstly dispersed in the extracting solution, the stirring speed is gradually increased, and the buckwheat flour and the triticale flour are slowly added, so that the raw materials can be fully and uniformly mixed, and a finished product which is softer, has strong oil fragrance, mellow taste and aftertaste can be obtained in subsequent baking.
The buckwheat flour and the triticale flour in the premixed flour are rich in dietary fibers, so that the organoleptic qualities such as the volume and the water retention rate of a finished product can be improved, the aging of the finished product is delayed, and the shelf life is prolonged; in addition, the pumpkin seed shells are recycled to a certain extent, and waste is changed into valuable.
The beneficial effects of the compound premixed flour obtained by adopting the technical scheme of the embodiment are further explained by a plurality of groups of examples and comparative examples; the complex enzyme used in the following examples and comparative examples is prepared from 2-3 parts by weight of cellulase with the enzyme activity of 1-2 ten thousand U/g, 1-2 parts by weight of phytase with the enzyme activity of 0.8-1.5 ten thousand U/g and 1-2 parts by weight of pectinase with the enzyme activity of 2-2.5 ten thousand U/g.
The first embodiment is as follows:
the preparation method of the compound premixed powder in the embodiment comprises the following steps:
the method comprises the following steps: cleaning and crushing 1.5 parts by weight of rhizoma polygonati and 1.5 parts by weight of codonopsis pilosula and 12 parts by weight of pumpkin seed shells, screening by a 60-80-mesh screen, boiling in 90-100 ℃ boiling water for 10min, adding drinking water, cooling to 45-55 ℃, then preserving heat, adding 7 parts by weight of complex enzyme under the stirring speed of 100r/min, adjusting the pH to 5.5-6.0 by using slightly acidic electrolyzed water, then matching with the optical wavelength auxiliary extraction with the power of 300-320W and 580-680nm, performing the extraction for 120min with the power of 100-120min, finally centrifuging for 5-10min with 10000r/min, and collecting filtrate to obtain the natural extracting solution.
Step two: stirring 15 parts by weight of natural extracting solution at the rotating speed of 3000-;
step three: drying and crushing the mixture, and screening the mixture by a screen of 80-100 meshes;
step four: packaging the sieved mixture, sterilizing for 2-3min under ultraviolet irradiation, inspecting, labeling, and coding to obtain premixed powder.
Example two:
the preparation method of the compound premixed powder in the embodiment comprises the following steps:
the method comprises the following steps: cleaning 1 part by weight of sealwort and 1 part by weight of codonopsis pilosula and 8 parts by weight of pumpkin seed shells, crushing, screening by a 60-80 mesh screen, boiling in 90-100 ℃ boiling water for 10min, adding drinking water, cooling to 45-55 ℃, then preserving heat, adding 4 parts by weight of complex enzyme under the stirring rotating speed of 100r/min, adjusting the pH to 5.5-6.0 by using slightly acidic electrolyzed water, then matching with optical wavelength auxiliary extraction with the power of 300-580-680 nm-friendly materials 320W for 120min, finally centrifuging for 5-10min at 10000r/min, and collecting filtrate to obtain the natural extracting solution.
Step two: stirring 10 parts by weight of natural extracting solution at the rotating speed of 3000-;
step three: drying and crushing the mixture, and screening the mixture by a screen of 80-100 meshes;
step four: packaging the sieved mixture, sterilizing for 2-3min under ultraviolet irradiation, inspecting, labeling, and coding to obtain premixed powder.
EXAMPLE III
The preparation method of the compound premixed powder in the embodiment comprises the following steps:
the method comprises the following steps: cleaning and crushing 1.3 parts by weight of rhizoma polygonati and 1.3 parts by weight of codonopsis pilosula and 10 parts by weight of pumpkin seed shells, screening by a 60-80-mesh screen, boiling in 90-100 ℃ boiling water for 10min, adding drinking water, cooling to 45-55 ℃, then preserving heat, adding 6 parts by weight of complex enzyme at the stirring speed of 100r/min, adjusting the pH to 5.5-6.0 by using slightly acidic electrolyzed water, then matching with the optical wavelength auxiliary extraction with the power of 300-320W and 580-680nm, performing the extraction for 120min at the temperature of 100-120min, finally centrifuging for 5-10min at 10000r/min, and collecting filtrate to obtain the natural extracting solution.
Step two: stirring 13 parts by weight of natural extracting solution at the rotating speed of 3000-;
step three: drying and crushing the mixture, and screening the mixture by a screen of 80-100 meshes;
step four: packaging the sieved mixture, sterilizing for 2-3min under ultraviolet irradiation, inspecting, labeling, and coding to obtain premixed powder.
Example four:
the preparation method of the compound premixed powder in the embodiment comprises the following steps:
the method comprises the following steps: cleaning and crushing 1.2 parts by weight of rhizoma polygonati and 1.2 parts by weight of codonopsis pilosula and 10 parts by weight of pumpkin seed shells, screening by a 60-80-mesh screen, boiling in 90-100 ℃ boiling water for 10min, adding drinking water, cooling to 45-55 ℃, then preserving heat, adding 5 parts by weight of complex enzyme under the stirring speed of 100r/min, adjusting the pH to 5.5-6.0 by using slightly acidic electrolyzed water, then matching with the optical wavelength auxiliary extraction with the power of 300-320W and 580-680nm, performing the extraction for 120min with the power of 100-120min, finally centrifuging for 5-10min with 10000r/min, and collecting filtrate to obtain the natural extracting solution.
Step two: stirring 12 parts by weight of natural extracting solution at the rotating speed of 3000-4000r/min, sequentially adding 8 parts by weight of honey, 0.8 part by weight of salt, 10 parts by weight of egg white liquid, 5 parts by weight of skimmed milk powder, 1.5 parts by weight of baking powder, 0.4 part by weight of monoglyceride and 3 parts by weight of non-dairy creamer, gradually increasing the rotating speed to 6000-8000r/min after waiting for 15s-30s, slowly adding 18 parts by weight of buckwheat powder and 58 parts by weight of black wheat flour in the period, and stirring for 15-20min to obtain a mixture;
step three: drying and crushing the mixture, and screening the mixture by a screen of 80-100 meshes;
step four: packaging the sieved mixture, sterilizing for 2-3min under ultraviolet irradiation, inspecting, labeling, and coding to obtain premixed powder.
Comparative example one:
the preparation method of the compound premixed powder in the comparative example comprises the following steps:
the method comprises the following steps: stirring 15 parts by weight of egg white liquid at the rotating speed of 3000-;
step two: drying and crushing the mixture, and screening the mixture by a screen of 80-100 meshes;
step three: packaging the sieved mixture, sterilizing for 2-3min under ultraviolet irradiation, inspecting, labeling, and coding to obtain premixed powder.
Comparative example two:
the preparation method of the compound premixed powder in the comparative example comprises the following steps:
the method comprises the following steps: cleaning 1.5 parts by weight of rhizoma polygonati and 1.5 parts by weight of radix codonopsis, crushing, screening by a 60-80-mesh screen, boiling in 90-100 ℃ boiling water for 10min, adding drinking water, cooling to 45-55 ℃, then preserving heat, adding 7 parts by weight of complex enzyme at the stirring speed of 100r/min, adjusting the pH to 5.5-6.0 by using slightly acidic electrolyzed water, then performing assisted extraction by matching with light wavelength with the power of 300-320W and 580-680nm, wherein the extraction time is 100-120min, finally centrifuging for 5-10min at 10000r/min, and collecting filtrate to obtain the natural extracting solution.
Step two: stirring 15 parts by weight of natural extracting solution at the rotating speed of 3000-;
step three: drying and crushing the mixture, and screening the mixture by a screen of 80-100 meshes;
step four: packaging the sieved mixture, sterilizing for 2-3min under ultraviolet irradiation, inspecting, labeling, and coding to obtain premixed powder.
Comparative example three:
the preparation method of the compound premixed powder in the comparative example comprises the following steps:
the method comprises the following steps: cleaning 12 parts by weight of pumpkin seed shells, crushing, screening by a 60-80 mesh screen, boiling in 90-100 ℃ boiling water for 10min, adding drinking water, cooling to 45-55 ℃, then preserving heat, adding 7 parts by weight of complex enzyme at the stirring speed of 100r/min, adjusting the pH to 5.5-6.0 by using slightly acidic electrolyzed water, then matching with the light wavelength auxiliary extraction with the power of 300-320W and 580-680nm for 120min, finally centrifuging for 5-10min at 10000r/min, and collecting the filtrate to obtain the natural extracting solution.
Step two: stirring 15 parts by weight of natural extracting solution at the rotating speed of 3000-;
step three: drying and crushing the mixture, and screening the mixture by a screen of 80-100 meshes;
step four: packaging the sieved mixture, sterilizing for 2-3min under ultraviolet irradiation, inspecting, labeling, and coding to obtain premixed powder.
Comparative example four:
the preparation method of the compound premixed powder in the comparative example comprises the following steps:
the method comprises the following steps: cleaning and crushing 1.5 parts by weight of rhizoma polygonati and 1.5 parts by weight of codonopsis pilosula and 12 parts by weight of pumpkin seed shells, screening by a 60-80-mesh screen, boiling in 90-100 ℃ boiling water for 10min, adding drinking water, cooling to 45-55 ℃, then preserving heat, adding 7 parts by weight of complex enzyme at the stirring speed of 100r/min, adjusting the pH to 5.5-6.0 by using dilute hydrochloric acid, then matching with the optical wavelength of 300-580-nm-class ion for auxiliary extraction, wherein the extraction time is 120 min-class ion, and finally centrifuging for 5-10min at 10000r/min, and collecting filtrate to obtain the natural extracting solution.
Step two: stirring 15 parts by weight of natural extracting solution at the rotating speed of 3000-;
step three: drying and crushing the mixture, and screening the mixture by a screen of 80-100 meshes;
step four: packaging the sieved mixture, sterilizing for 2-3min under ultraviolet irradiation, inspecting, labeling, and coding to obtain premixed powder.
Comparative example five:
the preparation method of the compound premixed powder in the comparative example comprises the following steps:
the method comprises the following steps: cleaning 1.5 parts by weight of rhizoma polygonati and 1.5 parts by weight of codonopsis pilosula and 12 parts by weight of pumpkin seed shells, crushing, screening by a 60-80-mesh screen, boiling in 90-100 ℃ boiling water for 10min, adding drinking water, cooling to 45-55 ℃, preserving heat, adding 7 parts by weight of complex enzyme at the stirring speed of 100r/min, adjusting the pH to 5.5-6.0 by using slightly acidic electrolyzed water, performing enzymolysis extraction for 100-fold 120min, and finally centrifuging for 5-10min at 10000r/min, and collecting filtrate to obtain the natural extracting solution.
Step two: stirring 15 parts by weight of natural extracting solution at the rotating speed of 3000-;
step three: drying and crushing the mixture, and screening the mixture by a screen of 80-100 meshes;
step four: packaging the sieved mixture, sterilizing for 2-3min under ultraviolet irradiation, inspecting, labeling, and coding to obtain premixed powder.
Comparative example six:
the preparation method of the compound premixed powder in the comparative example comprises the following steps:
the method comprises the following steps: cleaning and crushing 1.5 parts by weight of rhizoma polygonati and 1.5 parts by weight of codonopsis pilosula and 12 parts by weight of pumpkin seed shells, screening by a 60-80-mesh screen, boiling in 90-100 ℃ boiling water for 10min, adding drinking water, cooling to 45-55 ℃, then preserving heat, adding 7 parts by weight of complex enzyme under the stirring speed of 100r/min, adjusting the pH to 5.5-6.0 by using slightly acidic electrolyzed water, then matching with the optical wavelength auxiliary extraction with the power of 300-320W and 580-680nm, performing the extraction for 120min with the power of 100-120min, finally centrifuging for 5-10min with 10000r/min, and collecting filtrate to obtain the natural extracting solution.
Step two: stirring 15 parts by weight of natural extracting solution at the rotating speed of 3000 plus 4000r/min, sequentially adding 10 parts by weight of honey, 1.0 part by weight of salt, 15 parts by weight of egg white liquid, 8 parts by weight of skimmed milk powder, 2 parts by weight of baking powder, 0.6 part by weight of monoglyceride and 4 parts by weight of non-dairy creamer, waiting for 15s-30s, pouring 20 parts by weight of buckwheat powder and 60 parts by weight of triticale flour, and stirring for 15-20min to obtain a mixture;
step three: drying and crushing the mixture, and screening the mixture by a screen of 80-100 meshes;
step four: packaging the sieved mixture, sterilizing for 2-3min under ultraviolet irradiation, inspecting, labeling, and coding to obtain premixed powder.
The compound premixed flour prepared by the four groups of embodiments and the six groups of proportions is respectively prepared into bread by the following method, which comprises the following specific steps:
the method comprises the following steps: mixing dough, namely putting the compound premixed powder, water and yeast powder into a bread machine according to the weight ratio of 30:20: 1;
step two: fermenting, namely stirring and mixing the compound premixed flour, the water and the yeast powder uniformly by using a bread machine, and fermenting for 60min to obtain fermented dough;
step three: baking the fermented dough with bread machine at upper fire temperature of 200 deg.C and lower fire temperature of 190 deg.C for 35min to obtain bread.
Testing the total flavone content, the zinc content and the sensory requirements of the bread prepared by the four groups of examples and the six groups of comparative examples, wherein the total flavone content is calculated by rutin content, and the total flavone content and the zinc content are only used as representatives; the sensory requirements of the bread are evaluated by an evaluation group consisting of 10 professional evaluators on the five factors of the shape, color, smell, taste and organization of the bread, the total score is 100, and the specific data is as follows:
TABLE 1 test data for each set of examples and comparative examples
As can be seen from table 1, the preparation method in the embodiment improves the contents of total flavonoids and zinc in the compound premixed powder, i.e. the compound premixed powder of the invention has richer bioactive components and trace elements, so that the finished product prepared by frequently eating the premixed powder can effectively relieve physical fatigue, regulate immunity, assist in reducing blood sugar, blood fat and cholesterol, soften blood vessels and delay aging; in addition, the raw materials can be fully and uniformly mixed, and a finished product which is softer, rich in oil fragrance, mellow in taste and aftertaste can be obtained in baking.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. The preparation method of the compound premixed powder is characterized by comprising the following raw materials in parts by weight: 15-20 parts of buckwheat flour, 55-60 parts of triticale flour, 5-15 parts of egg white liquid, 10-15 parts of natural extracting solution, 4-7 parts of complex enzyme, 5-10 parts of honey, 0.5-1.0 part of salt, 3-8 parts of skimmed milk powder, 1-2 parts of baking powder, 0.3-0.6 part of monoglyceride and 2-4 parts of non-dairy creamer.
2. The preparation method of the compound premixed flour as claimed in claim 1, wherein the natural extracting solution is prepared from the following raw materials in parts by weight: 1-1.5 parts of sealwort, 1-1.5 parts of codonopsis pilosula and 8-12 parts of pumpkin seed shells.
3. The preparation method of the compound premixed flour as claimed in claim 1, which is characterized by comprising the following steps:
the method comprises the following steps: cleaning rhizoma Polygonati, radix Codonopsis and fructus Cucurbitae Moschatae shell, pulverizing, sieving with 60-80 mesh sieve, decocting in 90-100 deg.C boiling water, adding drinking water, cooling, keeping the temperature, adding complex enzyme and adjusting pH at 100r/min stirring speed, performing light wave assisted extraction, centrifuging, and collecting filtrate to obtain natural extractive solution.
Step two: stirring the natural extract, sequentially adding honey, salt, egg white liquid, skimmed milk powder, baking powder, monoglyceride and non-dairy creamer, waiting for a period of time, increasing the rotation speed, adding buckwheat flour and triticale flour, and stirring for a period of time to obtain a mixture;
step three: drying and crushing the mixture, and screening the mixture by a screen of 80-100 meshes;
step four: packaging the sieved mixture, sterilizing for 2-3min under ultraviolet irradiation, inspecting, labeling, and coding to obtain premixed powder.
4. The preparation method of the compound premixed flour as claimed in claim 3, wherein the time for boiling in boiling water in the first step is 10min, and the compound premixed flour is cooled to 45-55 ℃.
5. The preparation method of the compound premixed flour as claimed in claim 4, wherein the complex enzyme in the first step is prepared from 2-3 parts by weight of cellulase, 1-2 parts by weight of phytase and 1-2 parts by weight of pectinase.
6. The preparation method of the compound premixed flour as claimed in claim 5, wherein the enzyme activity of the cellulase is 1 ten thousand to 2 ten thousand U/g, the enzyme activity of the phytase is 0.8 ten thousand to 1.5 ten thousand U/g, and the enzyme activity of the pectinase is 2 ten thousand to 2.5 ten thousand U/g.
7. The method for preparing the compound premixed flour as claimed in claim 6, wherein in the first step, slightly acidic electrolyzed water is used for adjusting the pH value to 5.5-6.0.
8. The method as claimed in claim 7, wherein the first step employs optical wavelength assisted extraction with power of 300-.
9. The method for preparing the compound premixed flour as claimed in claim 8, wherein the centrifugation speed in the first step is 10000r/min, and the centrifugation time is 5-10 min.
10. The preparation method of the compound premixed flour as claimed in claim 3, wherein in the second step, the natural extract is stirred at a rotation speed of 3000-.
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