CN113647434A

CN113647434A - Composition, preparation method and wheaten food prepared by using composition

Info

Publication number: CN113647434A
Application number: CN202110949056.1A
Authority: CN
Inventors: 陈德宇
Original assignee: Hebei Risande Food Co ltd
Current assignee: Hebei Risande Food Co ltd
Priority date: 2021-08-18
Filing date: 2021-08-18
Publication date: 2021-11-16

Abstract

The present invention discloses a process for the preparation of a composition for the preparation of pasta comprising the step of preparing a dough for the preparation of pasta with one or more cereal flours and one or more yeast cultures. And pasta made by the steps of: steaming the composition; demolding, airing and cooling to room temperature; modeling; spraying edible oil and flavoring agent, and baking in oven to golden color; cooling, airing, packaging and sealing. The five-cereal flour food prepared by the invention is rich in nutrition and delicious. Can effectively inhibit the secretion of gastric acid, has a plurality of effects of neutralizing gastric acid, can relieve symptoms such as acid regurgitation, stomachache, burning sensation and the like caused by the increase of gastric acid, and also has a certain effect of protecting gastric mucosa.

Description

Composition, preparation method and wheaten food prepared by using composition

Technical Field

The invention relates to the technical field of food processing, in particular to a composition, a preparation method and wheaten food prepared by the composition.

Background

The wheaten food is a common food in people's life. Is prepared from wheat flour, yeast, water and edible alkali through mixing, kneading, fermenting and steaming.

However, the existing wheaten food is mostly made of single flour, and also has the wheaten food mixed with corn flour, buckwheat flour and other coarse cereals, so that the wheaten food has the advantages of monotonous taste, single nutritional ingredients and lack of health-care functions of food therapy, supplementation and the like, and the requirements of modern people on various tastes, balanced nutrition and health-care functions of the wheaten food cannot be met.

Disclosure of Invention

The object of the present invention is to provide a composition, a process for its preparation and pasta prepared using it, solving one or more of the above-mentioned problems of the prior art.

In a first aspect, the present invention provides a process for the preparation of a composition for the preparation of pasta comprising the step of preparing a dough for the preparation of pasta from wheat flour, one or more cereal flours and one or more yeast cultures.

In certain embodiments, the five cereal flour comprises one or more of whole wheat flour, corn flour, buckwheat flour, sweet potato flour.

In the present disclosure, "pasta" refers to a dough product prepared by steaming dough. The "wheaten food" includes steamed bread, steamed roll, meat roll, etc. Examples of steamed buns include southern China buns, steamed bread slices, steamed stuffed buns, steamed sponge cakes. The steamed bread may contain one or more other ingredients, such as pork, beef, chicken or fish; mushrooms, shredded radish or other vegetables; jujube; cheese or other dairy products.

In the disclosure, the 'steamed bread' is a handmade leavened flour steamed bread, high-quality wheat flour and handmade old yeast are selected to be mixed, the mixture is manually kneaded and put into a basin for natural fermentation, the size, the weight, the fermentation temperature and the fermentation time of the steamed bread are strictly controlled, and the steamed bread is steamed after fermentation, is soft and delicious in taste, is beneficial to digestion and is suitable for people of all ages.

"dough" in this disclosure refers to dough used to prepare pasta. The flour used to prepare the dough of the pasta product is five-cereal flour, which mainly comprises one or more of whole-wheat flour, millet flour, purple rice flour, corn flour, soybean flour and sweet potato flour.

The flour is processed by the company, and the selected wheat variety is high-quality wheat. Seed selection, sowing, planting and harvesting are all self-control. From the source, the safety and taste of the food are ensured. Selecting full wheat grains, and grinding at low speed by a stone mill to obtain stone mill flour with no additive and rich wheat flavor.

"five-cereal flour" is less viscous than wheat flour, i.e., dough made therefrom has a much better reconstitution than raw flour made from wheat. In terms of mouthfeel, the five-cereal flour contains more dietary fiber starch, so that water can easily permeate into flour particles in the process of preparing dough, the preparation time is greatly shortened, and the prepared wheaten food has dry and astringent feeling due to insufficient water in the flour particles.

The whole wheat flour is a product prepared from whole wheat through the steps of grinding, sieving (grading to proper particle size) and the like, and the components such as endosperm, bran, germ and the like in the same proportion as the original whole wheat are kept. The whole wheat flour is a natural source of water-soluble dietary fibers, can reduce cholesterol and control blood sugar; the product is free of fat, low in calorie and rich in complex carbohydrate; contains a large amount of vitamin B, vitamin E, potassium, selenium, iron and the like, and the vitamin B has certain prevention and dietary therapy effects on beriberi, pellagra and various skin diseases.

The contents of fat, phosphorus element and vitamin B2 in the corn are the first of the cereals. The corn flour contains linoleic acid and vitamin E, and can reduce the cholesterol level in a human body, thereby reducing the occurrence of arteriosclerosis. The corn flour contains more calcium and iron, and can prevent hypertension and coronary heart disease. The corn flour contains rich glutathione, can be combined with various external chemical carcinogens in a human body to enable the corn flour to lose toxicity, and then is discharged out of the body through a digestive tract. The corn flour also contains trace element selenium which can accelerate the decomposition of oxides in human bodies and inhibit malignant tumors.

The sweet potato is rich in protein, starch, pectin, cellulose, amino acid, vitamin and various mineral substances, and has the reputation of longevity food. The sugar content reaches 15 to 20 percent. Has anticancer, heart protecting, emphysema and diabetes preventing, and weight reducing effects. The sweet potato powder is prepared by slicing sweet potato, respectively sticking a layer of white flour on two slices of the sweet potato slice, drying the sweet potato slice after being stuck with the white flour, and finely grinding the sweet potato slice after being dried.

The preparation method of the sweet potato powder comprises the following steps: slicing sweet potato, respectively sticking a layer of white flour on two slices of the sweet potato slice, wherein the thickness of the flour is based on that the whole sweet potato slice can be fully paved to ensure that the sweet potato slices are not stuck, then drying the sweet potato slices coated with the flour, finely grinding the sweet potato slices after drying, and grinding the sweet potato slices into powder with the fineness of 90-110 meshes to prepare the sweet potato powder.

The buckwheat flour contains rich lysine components, and microelements such as iron, manganese, zinc, etc. are more abundant than common grains, contains rich dietary fiber, has effects of dilating small blood vessels and reducing blood cholesterol, and also has effect of reducing blood sugar.

The nutritious coarse cereals and the sweet potatoes are combined, and sweet and fragrant wheaten food can be prepared by utilizing the natural sweet taste of the sweet potatoes. Solves the problems of poor taste of coarse food grain, roughness and difficult swallowing, and the discomfort of more gastric acid, heartburn and the like of sweet potato food when the coarse food grain is respectively and independently used. The product has good taste, unique flavor, sweet and fragrant taste, automatic fermentation, simple preparation process, and abundant food culture, and provides people with a food with rich nutrition.

In certain embodiments, the method further comprises the step of steaming the dough to prepare a pasta.

Processes for preparing pasta include the "direct leavening dough process" and the "leavening dough process". The process for preparing pasta generally comprises the following steps: dough is prepared, sheeted, formed, proofed, and then the dough is steamed. Dough is typically leavened by the addition of a suitable yeast culture.

Yeast culture refers to a microbial preparation formed by the anaerobic fermentation of yeast on a specific medium under the control of specific process conditions. Mainly comprises yeast extracellular metabolites, a culture medium which is mutated after fermentation and a small amount of yeast cells which are inactive.

In certain embodiments, the yeast culture is selected from old fermented flour.

The 'old fermented flour' refers to the process that yeast is fully propagated to generate gas to promote the dough to expand under the conditions of certain temperature and humidity. The 'old fermented flour' is soft in texture and is not easy to become sour.

In certain embodiments, the old fermented noodles are prepared by the steps of: taking a piece of walnut large and small yeast, grinding and placing in a fermentation basin, adding steamed yellow rice, stirring uniformly, placing in a dry and ventilated place, naturally fermenting, standing overnight, and making the first product to emit "gurdu" bubbling sound when stirring, namely, the first product is fermented, mixing the first product with corn flour to make the corn flour have moderate hardness, then standing, and naturally fermenting for 1-2 hours, namely, the obtained product is the flour fertilizer (old fermented flour).

In certain embodiments, the method comprises the steps of:

s1, mixing the dough, the wheat flour and warm water, and fermenting to obtain a first fermentation product;

s2, mixing the first fermentation product with the main material and the auxiliary material, and fermenting to obtain a second fermentation product;

s3, adding salt and alkali into the second fermentation product, and kneading to obtain the composition.

In certain embodiments, kneading comprises manual kneading on a clean chopping board and placing into a dough mixer and a roller press for kneading.

Certain acidic substances can be generated in the process of fermenting the cooked wheaten food to further influence the taste of the cooked wheaten food, and the taste of the cooked wheaten food can be obviously improved and the sweet taste of the cooked wheaten food can be ensured by adding a certain proportion of dietary alkali.

The dietary alkali is a food loosening agent, can quickly expand dried raw materials, soften fiber, remove sourness of leavened dough, and can bring excellent color, fragrance, taste and shape to the food when being properly used so as to promote the appetite of people. Dietary alkali is mostly used for food processing such as noodles, bread, steamed bread and the like.

In certain embodiments, the temperature of the warm water in step S1 is 40 to 50 ℃, and the mass ratio of the dough, the wheat flour, and the warm water is 1:5: 2.

In certain embodiments, the major ingredient in step S2 is wheat flour and the minor ingredients are egg, white sugar, warm water, and a first flour selected from a mixture of whole wheat flour, corn flour, buckwheat flour, and sweet potato flour.

In some embodiments, the mass ratio of the first flour to the eggs is 500 (20-30).

In certain embodiments, the mass ratio of the first flour to white sugar is 500: (0.5-1.2).

In certain embodiments, the mass ratio of the first flour to the warm water is 5: 2.

In certain embodiments, the mass ratio of whole wheat flour to corn flour is 4; 1.

in certain embodiments, the whole wheat flour, buckwheat flour, and sweet potato flour are in a mass ratio of 5: 3: 1 in certain embodiments, the warm water has a temperature of from 35 to 45 ℃.

In certain embodiments, the fermentation temperature is from 30 to 40 ℃.

In certain embodiments, the fermentation time is 1.2 to 1.8 h.

In certain embodiments, the ratio of the dietary alkali to the composition in step S3 is 0.3-0.8% by mass.

In certain embodiments, the method further comprises the step of preparing the dough: mixing semen Tritici Aestivi, old fermented flour and warm water, compacting, placing on northern melon leaf, packaging, sealing, placing wetted semen Sesami wrap sheet or wheat straw thereon, covering with plastic bag, placing in dry and ventilated place, and naturally fermenting.

In certain embodiments, the wheat is made by post-treatment, specifically: the washed wheat was slightly crushed, breaking the wheat husk.

In some embodiments, the wheat, old fermented flour and warm water are mixed uniformly and then placed into a mold for compaction.

In certain embodiments, the method further comprises a post-compaction demolding step, specifically: spreading wet-wetted kenaf package pieces or wheat straws on a table or a flat and clean ground, putting clean northern melon pieces, and demolding.

Wherein: and (3) observing the curved surface in the fermentation process, finishing the fermentation when the slightly acidic smell is smelled, and taking the curved surface after the fermentation is finished to a shady, cool, dry and ventilated place.

In a second aspect, the present invention provides a composition prepared by the above preparation method, specifically comprising the following steps:

s1, mixing the dough leaven, the whole wheat flour and warm water, and fermenting to obtain a first fermentation product;

s3, adding salt and alkali into the secondary fermentation product, and then putting the secondary fermentation product into a flour-mixing machine and a rolling machine for kneading to obtain the composition; and

cutting after kneading, and molding by a mold to obtain a green body; and carrying out secondary proofing on the green body.

The kneaded dough becomes soft, smooth, uniform, and elastic.

In certain embodiments, the time to wake is 30 to 50 min.

In certain embodiments, the proofing temperature is from 25 to 35 ℃.

In a third aspect, the invention provides pasta, prepared by the steps of:

steaming the composition;

demolding, airing and cooling to room temperature;

modeling;

spraying edible oil and flavoring agent, and baking in oven to golden color;

cooling, airing, packaging and sealing.

In certain embodiments, the steaming temperature is from 90 to 105 ℃ and the steaming time is from 30 to 40 min.

Has the advantages that: the cooked wheaten food prepared by the invention is rich in nutrition and delicious. Can effectively inhibit the secretion of gastric acid, has a plurality of effects of neutralizing gastric acid, can relieve symptoms such as acid regurgitation, stomachache, burning sensation and the like caused by the increase of gastric acid, and also has a certain effect of protecting gastric mucosa.

By adding the fine corn flour, the nutritional value of the corn flour is better retained. The prepared wheaten food contains vitamin E, cellulose, lecithin, linoleic acid and the like, and has various health-care effects of resisting arteriosclerosis, maintaining beauty and keeping young, delaying senility and the like;

the whole wheat flour is added, so that the prepared wheaten food contains more dietary fibers, the satiety can be enhanced, the gastrointestinal peristalsis can be increased, the obesity and the constipation can be prevented, and the wheaten food is also a suitable good product for diabetes patients and hyperlipidemia patients;

by adding buckwheat flour, the prepared wheaten food contains rich trace element cadmium, which is a natural blood sugar reducing component and enhances the activity of islet cells; the nicotinic acid component can also promote metabolism of organisms and reduce cholesterol;

by adding the sweet potato powder, the prepared wheaten food contains rich vitamins, vitamins and trace elements, and can prevent arteriosclerosis, protect blood vessels and regulate blood pressure; in addition, the sweet potato powder can also have the effects of cancer prevention and cancer resistance.

The raw materials comprise wheat flour, whole wheat flour, corn flour, buckwheat flour and sweet potato flour, and the wheat flour, the whole wheat flour, the corn flour, the buckwheat flour and the sweet potato flour can promote the gastrointestinal function and improve the digestive function through the mutual synergistic effect; can effectively reduce blood fat and blood sugar, and is suitable for diabetics.

Detailed Description

The present invention will be described in further detail below with reference to embodiments.

Example 1

(1) Preparing a flour fertilizer (old fermented flour): taking a piece of walnut large and small yeast, grinding and placing in a fermentation basin, adding steamed millet, stirring uniformly, placing in a dry and ventilated place, naturally fermenting, standing overnight, and making the first product to emit "gudu" bubbling sound when stirring, namely, the first product is fermented, mixing the first product with corn flour to make the corn flour have moderate hardness, then standing, and making the first product naturally ferment for 1-2 hours, namely, the obtained product is the flour fertilizer (old fermented flour).

(2) Preparing a curved surface: slightly grinding cleaned wheat to crush wheat shells, mixing the obtained wheat with a proper amount of warm water, adding a reserved flour fertilizer, uniformly stirring, placing the mixture into a mold to be compacted, paving wetted jute sheets or wheat straws on a table or a flat and clean ground, placing clean northern melon leaves, demolding the obtained product, placing the northern melon leaves on the northern melon leaves to wrap the northern melon leaves well, sealing the northern melon leaves, placing the wetted jute sheets or wheat straws on the northern melon leaves, covering a plastic bag on the northern melon leaves, and placing the northern melon leaves in a dry and ventilated place to naturally ferment the northern melon leaves. And (3) observing the dough leaven in the fermentation process, smelling a slightly acidic smell to obtain the fermented dough leaven, and taking the fermented dough leaven to a shady, cool, dry and ventilated place.

(3) Making steamed bread: mixing the dough, wheat flour and warm water, and fermenting to obtain the first fermentation product. The dough leaven is a product of the preparation process, the temperature of warm water is 45 ℃, and the proportion of the dough leaven, the wheat flour and the warm water is 1:5: 2.

and mixing the primary fermentation product with the main material and the auxiliary material for fermentation to obtain a secondary fermentation product. The main material is wheat flour, and the auxiliary materials are egg, white sugar, warm water and first flour. The first flour is selected from the group consisting of whole wheat flour, corn flour, buckwheat flour, and sweet potato flour. The proportion of the first flour to the eggs is that 22g of eggs are added into every 500g of flour; the proportion of the first flour and the sugar is that 1g of white sugar is added into every 500g of flour; the proportion of the first flour to the warm water is 5:2, the proportion of the whole wheat flour to the corn flour is 4; 1, the proportion of whole wheat flour, buckwheat flour and sweet potato flour is 5: 3: 1. the warm water temperature was 40 ℃. The fermentation temperature was 35 ℃ and the fermentation time was about 1.5 hours.

Adding edible alkali in a certain proportion into the secondary fermentation product, and manually kneading the mixture on a clean chopping board. The ratio of the dietary alkali to the dough is that 2.5g of the dietary alkali is added into every 500g of the dough; dough kneaders are used to make the dough more uniform.

And putting the obtained dough into a steamed bun making machine, and cutting and forming to obtain a steamed bun green body. The weight of the green steamed bun is 150 g/piece.

And (4) carrying out secondary fermentation on the obtained green body. The proofing time was 40 minutes and the proofing temperature was 30 ℃.

And placing the green body in a steam box for steaming. The temperature of the steam box is 100 ℃, and the time is 35 minutes.

And (3) airing the cooked steamed buns, and cooling to room temperature.

And (4) shaping and cutting the cooled steamed bun into five sections.

And spraying edible oil on the cooled and molded steamed buns, and putting the steamed buns into an oven to be baked until the steamed buns are golden.

Cooling the baked steamed bread, cooling, packaging and sealing.

Example 2

and mixing the primary fermentation product with the main material and the auxiliary material for fermentation to obtain a secondary fermentation product. The main material is wheat flour, and the auxiliary materials are egg, white sugar, warm water and first flour, wherein the first flour is selected from the mixture of whole wheat flour, corn flour, buckwheat flour and sweet potato flour. The proportion of the first flour to the eggs is that 22g of eggs are added into every 500g of flour; the proportion of the first flour and the sugar is that 1g of white sugar is added into every 500g of flour; the proportion of the first flour to the warm water is 5:2, the proportion of the whole wheat flour to the corn flour is 4; 1, the proportion of whole wheat flour, buckwheat flour and sweet potato flour is 5: 3: 1. the warm water temperature was 40 ℃. The fermentation temperature was 35 ℃ and the fermentation time was about 1.5 hours.

Adding edible alkali in a certain proportion into the secondary fermentation product, and then putting the secondary fermentation product into a flour-mixing machine and a rolling machine for kneading. The ratio of the dietary alkali to the dough is that 2.5g of the dietary alkali is added into every 500g of the dough; dough kneaders are used to make the dough more uniform.

And putting the obtained dough into a steamed bun making machine, and carrying out cutting and die forming to obtain a square green body.

And (3) demolding the cooked square steamed bread blanks, airing and cooling to room temperature.

And slicing the cooled steamed bread slice blank to obtain the steamed bread slices.

Spraying edible oil and flavoring agent on the steamed bread slices, and baking in an oven until the steamed bread slices are golden and crisp.

And cooling the baked steamed bread slices, and then packaging and sealing.

Example 3

(3) Making steamed bread: mixing the dough, wheat flour and warm water, and fermenting to obtain the first fermentation product. The dough leaven is a product of the preparation process, the temperature of warm water is 40 ℃, and the proportion of the dough leaven, the wheat flour and the warm water is 1:5: 2.

and mixing the primary fermentation product with the main material and the auxiliary material for fermentation to obtain a secondary fermentation product. The main material is wheat flour, and the auxiliary materials are egg, white sugar, warm water and first flour, wherein the first flour is selected from the mixture of whole wheat flour, corn flour, buckwheat flour and sweet potato flour. The proportion of the first flour to the eggs is that 20g of eggs are added into every 500g of flour; the proportion of the first flour and the sugar is that 0.5g of white sugar is added into every 500g of flour; the proportion of the first flour to the warm water is 5:2, the proportion of the whole wheat flour to the corn flour is 4; 1, the proportion of whole wheat flour, buckwheat flour and sweet potato flour is 5: 3: 1. the warm water temperature was 35 ℃. The fermentation temperature was 30 ℃ and the fermentation time was about 1.2 hours.

Adding edible alkali in a certain proportion into the secondary fermentation product, and then putting the secondary fermentation product into a flour-mixing machine and a rolling machine for kneading. The ratio of the dietary alkali to the dough is that 1.5g of the dietary alkali is added into every 500g of the dough; dough kneaders are used to make the dough more uniform.

And (4) carrying out secondary fermentation on the obtained green body. The proofing time was 30 minutes and the proofing temperature was 25 ℃.

And placing the green body in a steam box for steaming. The temperature of the steam box is 90 ℃ and the time is 30 minutes.

And (3) airing the cooked steamed buns, and cooling to room temperature.

And (4) shaping and cutting the cooled steamed bun into five sections.

And spraying edible oil on the cooled and molded steamed buns, and putting the steamed buns into an oven to be baked until the steamed buns are golden. Cooling the baked steamed bread, cooling, packaging and sealing.

Example 4

(3) Preparing steamed bread slices: mixing the dough, wheat flour and warm water, and fermenting to obtain the first fermentation product. The dough leaven is a product of the preparation process, the temperature of warm water is 50 ℃, and the proportion of the dough leaven, the wheat flour and the warm water is 1:5: 2.

and mixing the primary fermentation product with the main material and the auxiliary material for fermentation to obtain a secondary fermentation product. The main material is wheat flour, and the auxiliary materials are egg, white sugar, warm water and first flour, wherein the first flour is selected from the mixture of whole wheat flour, corn flour, buckwheat flour and sweet potato flour. The proportion of the first flour to the eggs is that 30g of eggs are added into every 500g of flour; the proportion of the first flour and the sugar is that 1.2g of white sugar is added into every 500g of flour; the proportion of the first flour to the warm water is 5:2, the proportion of the whole wheat flour to the corn flour is 4; 1, the proportion of whole wheat flour, buckwheat flour and sweet potato flour is 5: 3: 1. the warm water temperature was 45 ℃. The fermentation temperature was 40 ℃ and the fermentation time was about 1.8 hours.

Adding edible alkali in a certain proportion into the secondary fermentation product, and then putting the secondary fermentation product into a flour-mixing machine and a rolling machine for kneading. The ratio of the dietary alkali to the dough is that 4.0g of the dietary alkali is added into every 500g of the dough; dough kneaders are used to make the dough more uniform.

And (4) carrying out secondary fermentation on the obtained green body. The proofing time was 50 minutes and the proofing temperature was 35 ℃.

And placing the green body in a steam box for steaming. The temperature of the steam box is 105 ℃, and the time is 40 minutes.

Spraying edible oil and flavoring agent on the steamed bread slices, and baking in an oven until the steamed bread slices are golden and crisp. And cooling the baked steamed bread slices, and then packaging and sealing.

Performance testing

1. The results of the nutritional component test of the steamed buns prepared in examples 1-4 are shown below:

table 1 nutritional ingredient test results

As can be seen from Table 1, the steamed bread of the present invention has a high content of nutritional ingredients.

2. Testing the stomach nourishing effect of the steamed buns: the health-care product has an auxiliary protection function on the gastric mucosa injury, and the acute gastric mucosa injury is judged by using an alcohol model in the evaluation method.

The specific method comprises the following steps:

experimental animals: healthy mice were selected.

Experimental equipment and reagents: dissecting instruments, vernier calipers, alcohol or acetic acid, pathological section making systems, biological microscopes and the like.

The experimental method comprises the following steps: animals were randomly divided into two dose groups, normal control group, model group and test sample. After 30 days of gavage of each dose group, all animals were fasted strictly for 24h (without water deprivation), during which time the administration of test substances was also prohibited. Except for the blank control, all test animals were given 1.0 ml/mouse absolute ethyl alcohol, sacrificed after 1h, the stomach was completely exposed, the pylorus was ligated, perfused with a suitable amount of 10% formaldehyde solution, fixed for 20min, then cut along the greater curvature of the stomach, the stomach contents were washed off, the gastric mucosa was unfolded, and the length and width of the bleeding spot or band were measured with a vernier caliper under a stereodissection microscope or under the naked eye. Specific evaluation criteria are shown in table 2.

TABLE 2 macroscopic evaluation of acute alcohol injury

Observation indexes are as follows: the degree of gastric mucosal lesion in each experimental group was expressed as lesion incidence (%) and lesion inhibition rate. Incidence of injury (%) — number of mice with bleeding or ulceration in a certain group/number of mice in the group × 100%; the damage inhibition ratio (%) (a-B)/(a) × 100% (A, B is the damage integral of the model group and the test group, respectively).

Histopathological observation and scoring: after the gross examination, the parts with the most severe gastric mucosal lesions of each animal were cut out, fixed in 10% formaldehyde solution, and subjected to routine flaking, HE staining and microscopic observation. The scoring method comprises the following steps: the degree of congestion, bleeding, degenerative necrosis of mucosal cells in the entire mucosal epithelial layer was classified into 5. Hyperemia weight is 1, hemorrhage weight is 2, and epithelial degeneration necrosis weight is 3. The scoring criteria and the overall lesion score formula are shown in table 3.

TABLE 3 Scoring standard under acute gastric mucosa injury scope

The results of the functional tests on the steamed buns prepared in examples 1-4 are shown below:

TABLE 4 steamed bun function test results

Note: in comparison to the model set, a means p <0.05, b means p <0.01

As can be seen from Table 4, the stomach of the model group mice had many gastric ulcers, many bleeding points, and the ulcers were in the form of dots, lines, and strips. The low-dose group and the high-dose group had fewer gastric bleeding points, shallow ulcer depths, and gastric mucosa color close to that of the normal control group. The ulcer areas of the low-dose group and the high-dose group are obviously smaller, and compared with the model group, the injury inhibition rate has a significant difference (p < 0.05).

3. The GI values of the steamed breads of examples 1-4 are shown in the following table:

TABLE 5 GI value test results for steamed buns

	Example 1	Example 2	Example 3	Example 4
					GI value	36.2	36.1	35.8	37.1

As can be seen from Table 5, the steamed bread provided by the embodiments of the present invention has a low GI value, and is suitable for diabetic patients.

In summary, the following steps: the five-cereal flour food prepared by the invention is rich in nutrition and delicious. Can effectively inhibit the secretion of gastric acid, has a plurality of effects of neutralizing gastric acid, can relieve symptoms such as acid regurgitation, stomachache, burning sensation and the like caused by the increase of gastric acid, and also has a certain effect of protecting gastric mucosa.

The above description is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various changes and modifications can be made without departing from the inventive concept of the present invention, and these should be considered as within the scope of the present invention.

Claims

1. A process for the preparation of a composition for the preparation of pasta, characterised in that it comprises the step of preparing a dough for the preparation of pasta from wheat flour, one or more cereal flours and one or more yeast cultures.

2. The method of claim 1, wherein the five-cereal flour comprises one or more of whole wheat flour, corn flour, buckwheat flour, and sweet potato flour.

3. The method of claim 1, further comprising the step of steaming the dough to prepare a pasta.

4. The method for preparing according to any one of claims 1 to 3, comprising the steps of:

5. The method according to claim 4, wherein the temperature of the warm water in step S1 is 40 to 50 ℃, and the mass ratio of the dough, the wheat flour and the warm water is 1:5: 2.

6. The method of claim 4, wherein in step S2, the main ingredient is wheat flour, and the ingredients are egg, white sugar, warm water and first flour, wherein the first flour is selected from the group consisting of whole wheat flour, corn flour, buckwheat flour, and sweet potato flour; preferably, the mass ratio of the first flour to the eggs is 500 (20-30), and the mass ratio of the first flour to the white sugar is 500: (0.5-1.2), preferably the mass ratio of the first flour to the warm water is 5:2, and preferably the mass ratio of the whole wheat flour to the corn flour is 4; 1, preferably, the mass ratio of the whole wheat flour to the buckwheat flour to the sweet potato flour is 5: 3: 1; preferably the warm water is at a temperature of 35 to 45 deg.C, more preferably at a fermentation temperature of 30 to 40 deg.C, more preferably for a fermentation time of 1.2 to 1.8 h.

7. The method according to claim 4, wherein the ratio of the edible alkali to the composition in step S3 is 0.3-0.8% by mass.

8. The method according to claim 4, further comprising a step of preparing the dough: mixing semen Tritici Aestivi, old fermented flour and warm water, compacting, placing on northern melon leaf, packaging, sealing, placing wetted semen Sesami wrap sheet or wheat straw thereon, covering with plastic bag, placing in dry and ventilated place, and naturally fermenting.

9. The composition obtained by the method according to any one of claims 1 to 8, wherein the method further comprises kneading, dividing, and molding to obtain a green body; and subjecting the green body to a secondary proofing, preferably for a proofing time of 30 to 50min, preferably at a proofing temperature of 25 to 35 ℃.

10. Pasta, characterized in that it is prepared by the following steps:

steaming the composition of claim 9, preferably at a temperature of from 90 to 105 ℃ for a period of from 30 to 40 min;

demolding, airing and cooling to room temperature;

modeling;

spraying edible oil and flavoring agent, and baking in oven to golden color;

cooling, airing, packaging and sealing.