CN113229306B - Preparation method of compound premixed flour - Google Patents
Preparation method of compound premixed flour Download PDFInfo
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- CN113229306B CN113229306B CN202110488939.7A CN202110488939A CN113229306B CN 113229306 B CN113229306 B CN 113229306B CN 202110488939 A CN202110488939 A CN 202110488939A CN 113229306 B CN113229306 B CN 113229306B
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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 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Medicines Containing Plant Substances (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a preparation method of compound premixed flour, which relates to the technical field of food processing, and comprises the following components: buckwheat flour, triticale flour, egg white, natural extract, complex enzyme, honey, salt, skimmed milk powder, baking powder, monoglyceride and vegetable fat powder, wherein the natural extract is prepared from rhizoma Polygonati, radix Codonopsis and pumpkin seed shell. The invention has the beneficial effects that: by adding natural extracting solution into the premixed flour, the premixed flour can play a good synergistic effect with buckwheat flour, honey and the like, so that the premixed flour has more abundant bioactive components and microelements, and therefore, a finished product prepared by the premixed flour is capable of effectively relieving physical fatigue, regulating immunity, assisting in reducing blood sugar, reducing blood fat and cholesterol, softening blood vessels and delaying aging when being eaten frequently.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of compound premixed flour.
Background
Premixed flour is popular in the market due to the advantages of simplicity and convenience in use, convenience in production management, commodity value improvement and the like. The premixed flour is not simply mixed with materials, but some raw materials and auxiliary materials are combined together in a compounding manner to cooperatively combine functions and processing skills; in addition, the premixed flour looks like a common and simple form and is popular, but the premixed flour is a composite product containing a certain processing technology content and relates to high and new technologies such as physics, chemistry, biology and the like. For example, chinese patent CN110101007A discloses a buckwheat steamed bread premixed flour 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 lactate, 0.05-0.2 part of calcium stearoyl lactate, 0.01-0.02 part of vitamin C and 0.005-0.02 part of enzyme preparation. Although the quality of the buckwheat steamed bread is improved, the buckwheat steamed bread has the characteristics of effectively delaying the increase of fatty acid value, delaying the inactivation of yeast and enzyme preparations, prolonging the shelf life of the buckwheat steamed bread premixed flour and the like, but the buckwheat steamed bread can not relieve physical fatigue and regulate immunity.
Also, for 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 chips, sunflower seed kernel, barley flour, bread improver, malt flour, monoglyceride and salt. Although the preparation method is simple, convenient and quick, and can be suitable for household bread making or large-scale production, the preparation method does not have the functions of assisting in reducing blood sugar, blood fat, cholesterol and the like, and does not meet the current requirements of people on food nutrition and functionality.
In view of this, the present inventors have conducted intensive studies on the above problems, and have produced the present invention.
Disclosure of Invention
Aiming at the problems in the prior art, the invention discloses a preparation method of compound premixed flour, 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 compound 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 vegetable fat powder.
By adding natural extracting solution into the premixed flour, the premixed flour can play a good synergistic effect with buckwheat flour, honey and the like, so that the premixed flour has more abundant bioactive components and microelements, and therefore, a finished product prepared by the premixed flour is capable of effectively relieving physical fatigue, regulating immunity, assisting in reducing blood sugar, reducing blood fat and cholesterol, softening blood vessels and delaying aging when being eaten frequently.
Preferably, the natural extracting solution is prepared from the following raw materials in parts by weight: 1-1.5 parts of rhizoma polygonati, 1-1.5 parts of radix codonopsis and 8-12 parts of pumpkin seed shells.
Rhizoma Polygonati is also called rhizoma Polygonati, herba Hedyotidis Diffusae, etc., and is a plant of Polygonatum, and some components in rhizoma Polygonati have irritation to throat, and modern scientific research proves that rhizoma Polygonati has effects of lowering blood sugar, reducing blood lipid, resisting inflammation and bacteria, relieving physical fatigue, delaying aging, and regulating immunity. The radix Codonopsis is perennial herb, and contains polyacetylene alcohol compound, syringin, beta-D-glucose n-caprol glycoside, etc., and has effects of enhancing immunity, dilating blood vessel, lowering blood pressure, improving microcirculation, and enhancing hematopoiesis. However, the direct addition of rhizoma polygonati and radix codonopsis can greatly affect the taste of the subsequent products produced by the premixed flour, and the products contain more phytic acid which is not beneficial to human body to absorb nutrient substances. The pumpkin seed shells contain various microelements, so that the requirements of human bodies on the various microelements can be met, but the pumpkin seed shells are difficult to bite, have rough feeling in the throat, are difficult to digest, and have the possibility of damaging the digestive tract. Therefore, the ingredients of the rhizoma polygonati, the radix codonopsis and the pumpkin seed shells are extracted, so that the mouthfeel 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:
step one: cleaning rhizoma Polygonati, radix Codonopsis and semen Cucurbitae shell, pulverizing, sieving with 60-80 mesh sieve, decocting in 90-100deg.C boiling water, adding drinking water, cooling, maintaining temperature, adding complex enzyme at stirring speed of 100r/min, adjusting pH, extracting with light wave, centrifuging, and collecting filtrate to obtain natural extractive solution.
Step two: stirring the natural extract, sequentially adding honey, salt, egg white, skimmed milk powder, baking powder, monoglyceride and vegetable fat powder, 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 by a 80-100 mesh screen;
step four: packaging the sieved mixture, sterilizing for 2-3min by ultraviolet irradiation, and labeling and coding after the mixture is inspected to be qualified to obtain the compound premixed powder.
Preferably, the first step is carried out in boiling water for 10min and cooled to 45-55 ℃. The enzyme of the cell is deactivated by boiling in boiling water for 10min, so that the damage to the cell content in the subsequent process is avoided, and the cooling to 45-55 ℃ provides the composite enzyme with an adaptive enzymolysis temperature.
Preferably, the complex enzyme in the first step is prepared from 2-3 parts by weight of the cellose, 1-2 parts by weight of the phytase and 1-2 parts by weight of the pectase.
Preferably, the enzyme activity of the cellose is 1 ten thousand-2 ten thousand U/g, the enzyme activity of the phytase is 0.8 ten thousand-1.5 ten thousand U/g, and the enzyme activity of the pectinase is 2 ten thousand-2.5 ten thousand U/g.
Preferably, in the first step, slightly acidic electrolyzed water is adopted to adjust the pH value to 5.5-6.0. The traditional regulator is replaced by the slightly acidic electrolyzed water, 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, 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, light wavelength with power of 300-320W and 580-680nm is adopted for auxiliary extraction, and the extraction time is 100-120min.
The light wave auxiliary extraction is adopted to accelerate the dissolution of cell contents, shorten the extraction time, improve the yield and cause no pollution to the environment.
Preferably, in the first step, the centrifugal speed is 10000r/min, and the centrifugal time is 5-10min.
Preferably, in the second step, the natural extract is stirred at a rotating speed of 3000-4000r/min, honey, salt, egg white liquid, skimmed milk powder, baking powder, monoglyceride and vegetable fat powder are sequentially added, the rotating speed is gradually increased to 6000-8000r/min after waiting for 15s-30s, and the buckwheat flour and the triticale flour are slowly added in the process, and then the mixture is obtained after stirring for 15-20 min.
By dispersing baking powder, monoglyceride, vegetable fat powder 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, rich in oil fragrance and mellow in taste and has aftertaste can be obtained in the subsequent baking.
The buckwheat flour and the triticale flour in the premixed flour are rich in dietary fibers, so that sensory quality such as volume and water retention rate of a finished product can be improved, aging of the finished product is delayed, and the quality guarantee period is prolonged.
The beneficial effects are that:
the technical scheme of the invention has the following beneficial effects:
(1) By adding natural extracting solution into the premixed flour, the premixed flour can play a good synergistic effect with buckwheat flour, honey and the like, so that the premixed flour has more abundant bioactive components and microelements, and therefore, a finished product prepared by the premixed flour is capable of effectively relieving physical fatigue, regulating immunity, assisting in reducing blood sugar, reducing blood fat and cholesterol, softening blood vessels and delaying aging when being eaten frequently;
(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, 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 auxiliary extraction is adopted to accelerate the dissolution of cell contents, shorten the extraction time, improve the yield and cause no pollution to the environment;
(4) By dispersing baking powder, monoglyceride, vegetable fat powder 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, rich in oil fragrance and mellow in taste and has aftertaste can be obtained in the subsequent baking.
Detailed Description
For the purpose of making the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the examples of the present invention, and it is apparent that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, based on the embodiments of the invention, which are apparent to those of ordinary skill in the art without inventive faculty, are intended to be within the scope of the invention. Thus, the following detailed description of the embodiments of the 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, based on the embodiments of the invention, which are apparent to those of ordinary skill in the art without inventive faculty, are intended to be within the scope of the invention.
The premixed flour of the embodiment comprises the following components: buckwheat flour, triticale flour, egg white, natural extract, complex enzyme, honey, salt, skimmed milk powder, baking powder, monoglyceride and vegetable fat powder, wherein the natural extract is prepared from rhizoma Polygonati, radix Codonopsis and pumpkin seed shell. The specific scheme is as follows:
the preparation method of the compound premixed flour of the embodiment comprises the following steps:
step one: cleaning 1-1.5 parts by weight of rhizoma polygonati and 1-1.5 parts by weight of radix codonopsis pilosulae accounting for 8-12 parts by weight of pumpkin seed shells, crushing, screening by a 60-80 mesh screen, boiling in boiling water at 90-100 ℃ for 10min, adding drinking water, cooling to 45-55 ℃ and preserving heat, adding 4-7 parts by weight of complex enzyme under the stirring speed of 100r/min, regulating the pH value to 5.5-6.0 by using slightly acidic electrolyzed water, performing auxiliary extraction by matching with light wavelength with the power of 300-320W and 580-680nm for 100-120min, centrifuging for 5-10min by 10000r/min, and collecting filtrate to obtain natural extract.
Step two: stirring 10-15 parts by weight of natural extracting solution at a rotating speed of 3000-4000r/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 15s-30s, slowly adding 15-20 parts by weight of buckwheat flour and 55-60 parts by weight of triticale flour during the period, and stirring for 15-20min to obtain a mixture;
step three: drying and crushing the mixture, and screening by a 80-100 mesh screen;
step four: packaging the sieved mixture, sterilizing for 2-3min by ultraviolet irradiation, and labeling and coding after the mixture is inspected to be qualified to obtain the compound premixed powder.
As a preferred embodiment, the complex enzyme in the first step is prepared from 2-3 parts by weight of a cellose, 1-2 parts by weight of a phytase and 1-2 parts by weight of a pectase.
As a preferred embodiment, the enzyme activity of the cellose 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 is also called rhizoma Polygonati, herba Hedyotidis Diffusae, etc., and is a plant of Polygonatum, and some components in rhizoma Polygonati have irritation to throat, and modern scientific research proves that rhizoma Polygonati has effects of lowering blood sugar, reducing blood lipid, resisting inflammation and bacteria, relieving physical fatigue, delaying aging, and regulating immunity. The radix Codonopsis is perennial herb, and contains polyacetylene alcohol compound, syringin, beta-D-glucose n-caprol glycoside, etc., and has effects of enhancing immunity, dilating blood vessel, lowering blood pressure, improving microcirculation, and enhancing hematopoiesis. However, the direct addition of rhizoma polygonati and radix codonopsis can greatly affect the taste of the subsequent products produced by the premixed flour, and the products contain more phytic acid which is not beneficial to human body to absorb nutrient substances. The pumpkin seed shells contain various microelements, so that the requirements of human bodies on the various microelements can be met, but the pumpkin seed shells are difficult to bite, have rough feeling in the throat, are difficult to digest, and have the possibility of damaging the digestive tract. Therefore, the ingredients of the rhizoma polygonati, the radix codonopsis and the pumpkin seed shells are extracted, so that the mouthfeel of the product is ensured, and the functionality of the product is effectively improved.
By adding natural extracting solution into the premixed flour, the premixed flour can play a good synergistic effect with buckwheat flour, honey and the like, so that the premixed flour has more abundant bioactive components and microelements, and therefore, a finished product prepared by the premixed flour is capable of effectively relieving physical fatigue, regulating immunity, assisting in reducing blood sugar, reducing blood fat and cholesterol, softening blood vessels and delaying aging when being eaten frequently.
In the first step, the enzyme of the cell is inactivated by boiling in boiling water for 10min, so that the damage to the cell content in the subsequent process is avoided, and the cooling to 45-55 ℃ provides the composite enzyme with an adaptive enzymolysis temperature.
The traditional regulator is replaced by the slightly acidic electrolyzed water, 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, 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 auxiliary extraction is adopted to accelerate the dissolution of cell contents, shorten the extraction time, improve the yield and cause no pollution to the environment.
In the second step, the baking powder, the monoglyceride, the vegetable fat powder 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 more fully and uniformly mixed, and the finished product with softness, rich oil fragrance, mellow taste and aftertaste can be obtained in the subsequent baking.
The buckwheat flour and the triticale flour in the premixed flour are rich in dietary fibers, so that sensory quality such as volume and water retention rate of a finished product can be improved, aging of the finished product is delayed, and the quality guarantee period is prolonged; in addition, recycling of pumpkin seed hulls is achieved 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 described by a plurality of groups of examples and comparative examples; the complex enzyme used in the following examples and comparative examples was prepared from 2 to 3 parts by weight of a cellulase having an enzyme activity of 1 to 2U/g, 1 to 2 parts by weight of a phytase having an enzyme activity of 0.8 to 1.5U/g and 1 to 2 parts by weight of a pectase having an enzyme activity of 2 to 2.5U/g.
Embodiment one:
the preparation method of the compound premixed flour in the embodiment comprises the following steps:
step one: cleaning 1.5 parts by weight of rhizoma polygonati and 1.5 parts by weight of radix codonopsis pilosulae and 12 parts by weight of pumpkin seed shells, crushing, screening by a 60-80 mesh screen, boiling in boiling water at 90-100 ℃ for 10min, adding drinking water, cooling to 45-55 ℃, preserving heat, adding 7 parts by weight of complex enzyme under the stirring rotation speed of 100r/min, regulating the pH value to 5.5-6.0 by using slightly acidic electrolyzed water, matching with the light wavelength with the power of 300-320W and 580-680nm for auxiliary extraction for 100-120min, centrifuging for 5-10min by 10000r/min, and collecting filtrate to obtain natural extract.
Step two: stirring 15 parts by weight of natural extract at a rotating speed of 3000-4000r/min, sequentially adding 10 parts by weight of honey, 1.0 part by weight of salt, 15 parts by weight of egg white, 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 vegetable fat powder, gradually increasing the rotating speed to 6000-8000r/min after waiting for 15s-30s, slowly adding 20 parts by weight of buckwheat flour and 60 parts by weight of triticale flour during the period, and stirring for 15-20min to obtain a mixture;
step three: drying and crushing the mixture, and screening by a 80-100 mesh screen;
step four: packaging the sieved mixture, sterilizing for 2-3min by ultraviolet irradiation, and labeling and coding after the mixture is inspected to be qualified to obtain the compound premixed powder.
Embodiment two:
the preparation method of the compound premixed flour in the embodiment comprises the following steps:
step one: cleaning 1 part by weight of rhizoma polygonati and 1 part by weight of radix codonopsis pilosulae into 8 parts by weight of pumpkin seed shells, crushing, screening by a 60-80 mesh screen, boiling in boiling water at 90-100 ℃ for 10min, adding drinking water, cooling to 45-55 ℃, preserving heat, adding 4 parts by weight of complex enzyme under the stirring rotation speed of 100r/min, regulating the pH value to 5.5-6.0 by using slightly acidic electrolyzed water, matching with the light wavelength with the power of 300-320W and 580-680nm for auxiliary extraction for 100-120min, centrifuging for 5-10min by 10000r/min, and collecting filtrate to obtain natural extract.
Step two: stirring 10 parts by weight of natural extract at a rotating speed of 3000-4000r/min, sequentially adding 5 parts by weight of honey, 0.5 part by weight of salt, 5 parts by weight of egg white, 3 parts by weight of skimmed milk powder, 1 part by weight of baking powder, 0.3 part by weight of monoglyceride and 2 parts by weight of vegetable fat powder, gradually increasing the rotating speed to 6000-8000r/min after waiting for 15s-30s, slowly adding 15 parts by weight of buckwheat flour and 55 parts by weight of triticale flour, and stirring for 15-20min to obtain a mixture;
step three: drying and crushing the mixture, and screening by a 80-100 mesh screen;
step four: packaging the sieved mixture, sterilizing for 2-3min by ultraviolet irradiation, and labeling and coding after the mixture is inspected to be qualified to obtain the compound premixed powder.
Example III
The preparation method of the compound premixed flour in the embodiment comprises the following steps:
step one: cleaning and crushing 1.3 parts by weight of rhizoma polygonati and 1.3 parts by weight of radix codonopsis in 10 parts by weight of pumpkin seed shells, screening by a 60-80 mesh screen, boiling in boiling water at 90-100 ℃ for 10min, adding drinking water, cooling to 45-55 ℃ and preserving heat, adding 6 parts by weight of complex enzyme under the stirring rotation speed of 100r/min, regulating the pH value to 5.5-6.0 by using slightly acidic electrolyzed water, matching with light wavelength with the power of 300-320W and 580-680nm for auxiliary extraction for 100-120min, centrifuging for 5-10min by 10000r/min, and collecting filtrate to obtain natural extract.
Step two: stirring 13 parts by weight of natural extract at a rotating speed of 3000-4000r/min, sequentially adding 7 parts by weight of honey, 0.7 part by weight of salt, 10 parts by weight of egg white, 6 parts by weight of skimmed milk powder, 1.5 parts by weight of baking powder, 0.5 parts by weight of monoglyceride and 3 parts by weight of vegetable fat powder, gradually increasing the rotating speed to 6000-8000r/min after waiting for 15s-30s, slowly adding 17 parts by weight of buckwheat flour and 57 parts by weight of triticale flour, and stirring for 15-20min to obtain a mixture;
step three: drying and crushing the mixture, and screening by a 80-100 mesh screen;
step four: packaging the sieved mixture, sterilizing for 2-3min by ultraviolet irradiation, and labeling and coding after the mixture is inspected to be qualified to obtain the compound premixed powder.
Embodiment four:
the preparation method of the compound premixed flour in the embodiment comprises the following steps:
step one: cleaning 1.2 parts by weight of rhizoma polygonati and 1.2 parts by weight of radix codonopsis in 10 parts by weight of pumpkin seed shells, crushing, screening by a 60-80 mesh screen, boiling in boiling water at 90-100 ℃ for 10min, adding drinking water, cooling to 45-55 ℃ and preserving heat, adding 5 parts by weight of complex enzyme under the stirring rotation speed of 100r/min, regulating the pH value to 5.5-6.0 by using slightly acidic electrolyzed water, matching with light wavelength with the power of 300-320W and 580-680nm for auxiliary extraction for 100-120min, centrifuging for 5-10min by 10000r/min, and collecting filtrate to obtain natural extract.
Step two: stirring 12 parts by weight of natural extracting solution at a 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, 5 parts by weight of skimmed milk powder, 1.5 parts by weight of baking powder, 0.4 parts by weight of monoglyceride and 3 parts by weight of vegetable fat powder, gradually increasing the rotating speed to 6000-8000r/min after waiting for 15s-30s, slowly adding 18 parts by weight of buckwheat flour and 58 parts by weight of triticale flour, and stirring for 15-20min to obtain a mixture;
step three: drying and crushing the mixture, and screening by a 80-100 mesh screen;
step four: packaging the sieved mixture, sterilizing for 2-3min by ultraviolet irradiation, and labeling and coding after the mixture is inspected to be qualified to obtain the compound premixed powder.
Comparative example one:
the preparation method of the compound premixed flour in the comparative example comprises the following steps:
step one: stirring 15 parts by weight of egg white at a rotating speed of 3000-4000r/min, sequentially adding 10 parts by weight of honey, 1.0 part by weight of salt, 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 vegetable fat powder, gradually increasing the rotating speed to 6000-8000r/min after waiting for 15s-30s, slowly adding 20 parts by weight of buckwheat flour and 60 parts by weight of triticale flour, and stirring for 15-20min to obtain a mixture;
step two: drying and crushing the mixture, and screening by a 80-100 mesh screen;
step three: packaging the sieved mixture, sterilizing for 2-3min by ultraviolet irradiation, and labeling and coding after the mixture is inspected to be qualified to obtain the compound premixed powder.
Comparative example two:
the preparation method of the compound premixed flour in the comparative example comprises the following steps:
step one: cleaning and crushing 1.5 parts by weight of rhizoma polygonati and 1.5 parts by weight of radix codonopsis pilosulae, screening by a 60-80 mesh screen, boiling in boiling water at 90-100 ℃ for 10min, adding drinking water, cooling to 45-55 ℃, preserving heat, adding 7 parts by weight of complex enzyme under the stirring rotation speed of 100r/min, regulating the pH value to 5.5-6.0 by using slightly acidic electrolyzed water, matching with light wavelength with the power of 300-320W and 580-680nm for auxiliary extraction for 100-120min, centrifuging for 5-10min by 10000r/min, and collecting filtrate to obtain natural extract.
Step two: stirring 15 parts by weight of natural extract at a rotating speed of 3000-4000r/min, sequentially adding 10 parts by weight of honey, 1.0 part by weight of salt, 15 parts by weight of egg white, 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 vegetable fat powder, gradually increasing the rotating speed to 6000-8000r/min after waiting for 15s-30s, slowly adding 20 parts by weight of buckwheat flour and 60 parts by weight of triticale flour during the period, and stirring for 15-20min to obtain a mixture;
step three: drying and crushing the mixture, and screening by a 80-100 mesh screen;
step four: packaging the sieved mixture, sterilizing for 2-3min by ultraviolet irradiation, and labeling and coding after the mixture is inspected to be qualified to obtain the compound premixed powder.
Comparative example three:
the preparation method of the compound premixed flour in the comparative example comprises the following steps:
step one: cleaning 12 parts by weight of pumpkin seed shells, crushing, screening by a 60-80 mesh screen, boiling in boiling water at 90-100 ℃ for 10min, adding drinking water, cooling to 45-55 ℃ for heat preservation, adding 7 parts by weight of complex enzyme under the stirring rotation speed of 100r/min, regulating the pH value to 5.5-6.0 by using slightly acidic electrolyzed water, performing auxiliary extraction by matching with light wavelength with the power of 300-320W and 580-680nm for 100-120min, centrifuging for 5-10min by 10000r/min, and collecting filtrate to obtain natural extract.
Step two: stirring 15 parts by weight of natural extract at a rotating speed of 3000-4000r/min, sequentially adding 10 parts by weight of honey, 1.0 part by weight of salt, 15 parts by weight of egg white, 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 vegetable fat powder, gradually increasing the rotating speed to 6000-8000r/min after waiting for 15s-30s, slowly adding 20 parts by weight of buckwheat flour and 60 parts by weight of triticale flour during the period, and stirring for 15-20min to obtain a mixture;
step three: drying and crushing the mixture, and screening by a 80-100 mesh screen;
step four: packaging the sieved mixture, sterilizing for 2-3min by ultraviolet irradiation, and labeling and coding after the mixture is inspected to be qualified to obtain the compound premixed powder.
Comparative example four:
the preparation method of the compound premixed flour in the comparative example comprises the following steps:
step one: cleaning 1.5 parts by weight of rhizoma polygonati and 1.5 parts by weight of radix codonopsis pilosulae and 12 parts by weight of pumpkin seed shells, crushing, screening by a 60-80 mesh screen, boiling in boiling water at 90-100 ℃ for 10min, adding drinking water, cooling to 45-55 ℃, preserving heat, adding 7 parts by weight of complex enzyme under the stirring rotation speed of 100r/min, adjusting the pH to 5.5-6.0 by using dilute hydrochloric acid, matching with the light wavelength with the power of 300-320W and 580-680nm for auxiliary extraction for 100-120min, centrifuging for 5-10min by 10000r/min, and collecting filtrate to obtain natural extract.
Step two: stirring 15 parts by weight of natural extract at a rotating speed of 3000-4000r/min, sequentially adding 10 parts by weight of honey, 1.0 part by weight of salt, 15 parts by weight of egg white, 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 vegetable fat powder, gradually increasing the rotating speed to 6000-8000r/min after waiting for 15s-30s, slowly adding 20 parts by weight of buckwheat flour and 60 parts by weight of triticale flour during the period, and stirring for 15-20min to obtain a mixture;
step three: drying and crushing the mixture, and screening by a 80-100 mesh screen;
step four: packaging the sieved mixture, sterilizing for 2-3min by ultraviolet irradiation, and labeling and coding after the mixture is inspected to be qualified to obtain the compound premixed powder.
Comparative example five:
the preparation method of the compound premixed flour in the comparative example comprises the following steps:
step one: cleaning 1.5 parts by weight of rhizoma polygonati and 1.5 parts by weight of radix codonopsis pilosulae and 12 parts by weight of pumpkin seed shells, crushing, screening by a 60-80 mesh screen, boiling in boiling water at 90-100 ℃ for 10min, adding drinking water, cooling to 45-55 ℃, preserving heat, adding 7 parts by weight of complex enzyme under the stirring speed of 100r/min, regulating the pH value to 5.5-6.0 by using slightly acidic electrolyzed water, extracting for 100-120min by enzymolysis, centrifuging for 5-10min by 10000r/min, and collecting filtrate to obtain natural extract.
Step two: stirring 15 parts by weight of natural extract at a rotating speed of 3000-4000r/min, sequentially adding 10 parts by weight of honey, 1.0 part by weight of salt, 15 parts by weight of egg white, 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 vegetable fat powder, gradually increasing the rotating speed to 6000-8000r/min after waiting for 15s-30s, slowly adding 20 parts by weight of buckwheat flour and 60 parts by weight of triticale flour during the period, and stirring for 15-20min to obtain a mixture;
step three: drying and crushing the mixture, and screening by a 80-100 mesh screen;
step four: packaging the sieved mixture, sterilizing for 2-3min by ultraviolet irradiation, and labeling and coding after the mixture is inspected to be qualified to obtain the compound premixed powder.
Comparative example six:
the preparation method of the compound premixed flour in the comparative example comprises the following steps:
step one: cleaning 1.5 parts by weight of rhizoma polygonati and 1.5 parts by weight of radix codonopsis pilosulae and 12 parts by weight of pumpkin seed shells, crushing, screening by a 60-80 mesh screen, boiling in boiling water at 90-100 ℃ for 10min, adding drinking water, cooling to 45-55 ℃, preserving heat, adding 7 parts by weight of complex enzyme under the stirring rotation speed of 100r/min, regulating the pH value to 5.5-6.0 by using slightly acidic electrolyzed water, matching with the light wavelength with the power of 300-320W and 580-680nm for auxiliary extraction for 100-120min, centrifuging for 5-10min by 10000r/min, and collecting filtrate to obtain natural extract.
Step two: stirring 15 parts by weight of natural extract at a rotating speed of 3000-4000r/min, sequentially adding 10 parts by weight of honey, 1.0 part by weight of salt, 15 parts by weight of egg white, 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 vegetable fat powder, after waiting for 15s-30s, pouring 20 parts by weight of buckwheat flour 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 by a 80-100 mesh screen;
step four: packaging the sieved mixture, sterilizing for 2-3min by ultraviolet irradiation, and labeling and coding after the mixture is inspected to be qualified to obtain the compound premixed powder.
The bread is prepared from the compound premixed flour prepared by four groups of examples and six groups of comparative examples by the following methods, and the specific steps are as follows:
step one: mixing and kneading dough, namely putting the compound premixed flour, water and yeast powder into a bread machine according to the weight ratio of 30:20:1;
step two: proofing, namely uniformly stirring and mixing the compound premixed flour, water and yeast powder by adopting a bread machine, and fermenting for 60 minutes to obtain fermented dough;
step three: baking the fermented dough by using a bread machine, wherein the upper fire temperature is 200 ℃, the lower fire temperature is 190 ℃, and baking is carried out for 35min, so that the bread is obtained.
Testing the total flavone content, zinc content and 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 represented; sensory requirements the sensory panel consisted of 10 panelists and carried out sensory evaluations of five factors of bread in terms of morphology, color, smell, taste, texture, which were divided into 100 points in total, with the following specific data:
table 1 test data for each set of examples and comparative examples
As can be seen from Table 1, the preparation method in the examples improves the content of total flavonoids and zinc in the compound premixed flour, namely the compound premixed flour of the invention has richer bioactive components and microelements, so that the finished product prepared by 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 when being eaten frequently; in addition, the raw materials can be fully and uniformly mixed, and a finished product with softness, rich oil fragrance, mellow taste and aftertaste can be obtained in baking.
The above description is only of the preferred embodiments of the present invention and is not intended to limit the present invention, and various modifications and variations may be made to the present invention by those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (6)
1. The preparation method of the compound premixed flour 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 compound 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 vegetable fat powder;
the natural extracting solution is prepared from the following raw materials in parts by weight: 1-1.5 parts of rhizoma polygonati, 1-1.5 parts of radix codonopsis and 8-12 parts of pumpkin seed shells; the compound enzyme is prepared from 2-3 parts by weight of cellulose, 1-2 parts by weight of phytase and 1-2 parts by weight of pectase;
the method comprises the following steps:
step one: cleaning rhizoma Polygonati, radix Codonopsis and semen Cucurbitae shell, pulverizing, sieving with 60-80 mesh sieve, decocting in 90-100deg.C boiling water, adding drinking water, cooling, maintaining temperature, adding complex enzyme under stirring at 100r/min, adjusting pH with slightly acidic electrolyzed water, extracting with light wave, centrifuging, and collecting filtrate to obtain natural extractive solution;
step two: stirring the natural extract, sequentially adding honey, salt, egg white, skimmed milk powder, baking powder, monoglyceride and vegetable fat powder, 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 by a 80-100 mesh screen;
step four: packaging the sieved mixture, sterilizing for 2-3min by ultraviolet irradiation, and labeling and coding after the mixture is inspected to be qualified to obtain the compound premixed powder.
2. The method for preparing the compound premixed flour according to claim 1, wherein the time for boiling in boiling water in the first step is 10min, and the mixture is cooled to 45-55 ℃.
3. The method for preparing the compound premixed flour according to claim 2, wherein the enzyme activity of the cellose is 1 ten thousand-2 ten thousand U/g, the enzyme activity of the phytase is 0.8 ten thousand-1.5 ten thousand U/g, and the enzyme activity of the pectinase is 2 ten thousand-2.5 ten thousand U/g.
4. The method for preparing the compound premixed flour according to claim 1, wherein the first step adopts light wavelength with power of 300-320W and 580-680nm for auxiliary extraction, and the extraction time is 100-120min.
5. The method for preparing the compound premixed flour according to claim 4, wherein the centrifugal speed in the first step is 10000r/min, and the centrifugal time is 5-10min.
6. The method for preparing the compound premixed flour according to claim 1, wherein in the second step, the natural extracting solution is stirred at a rotating speed of 3000-4000r/min, honey, table salt, egg white liquid, skimmed milk powder, baking powder, monoglyceride and vegetable fat powder are sequentially added, the rotating speed is gradually increased to 6000-8000r/min after waiting for 15s-30s, and the mixture is obtained after the buckwheat flour and the triticale flour are slowly added and stirred for 15-20 min.
Priority Applications (1)
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