WO2020056946A1 - 一种全麦馒头的制备方法及全麦馒头酶制剂 - Google Patents

一种全麦馒头的制备方法及全麦馒头酶制剂 Download PDF

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Publication number
WO2020056946A1
WO2020056946A1 PCT/CN2018/121219 CN2018121219W WO2020056946A1 WO 2020056946 A1 WO2020056946 A1 WO 2020056946A1 CN 2018121219 W CN2018121219 W CN 2018121219W WO 2020056946 A1 WO2020056946 A1 WO 2020056946A1
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WIPO (PCT)
Prior art keywords
dough
whole wheat
preparation
steamed bun
flour
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/CN2018/121219
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English (en)
French (fr)
Inventor
王立
江志坚
孙娟
周素梅
钱海峰
李言
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Jiangnan University
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Jiangnan University
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Filing date
Publication date
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Publication of WO2020056946A1 publication Critical patent/WO2020056946A1/zh
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—Enzymes
    • 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

Definitions

  • the invention belongs to the technical field of wheat preparation, and particularly relates to a method for preparing whole wheat steamed bread and a whole wheat steamed bread enzyme preparation.
  • the present invention overcomes the shortcomings in the prior art and provides a method for preparing a whole wheat steamed bun.
  • a method for preparing a whole wheat steamed bun which comprises the following steps: preparing dough: adding yeast, an enzyme preparation, and distilled water to whole wheat flour, and preparing dough with noodles; fermentation and proofing : Fermenting the dough and then proofing; cooking: cooking the proofed dough.
  • the enzyme preparation includes pentosanase and glucose oxidase, and a mass ratio of the pentosanase to glucose oxidase is 6: 4 ⁇ 8.
  • the yeast is added in an amount of 1% by volume ratio, and the enzyme preparation accounts for the dough
  • the total mass is 40 to 100 ⁇ g / g, and the surface is 10 minutes.
  • the fermentation and proofing wherein the fermentation has a relative humidity of 85%, a temperature of 34 ° C., and a time of 40 minutes.
  • the proofing has a relative humidity of 85%, a temperature of 34 ° C., and a time of 18 min.
  • the cooking time is 20 minutes.
  • the method further includes: preparing whole wheat flour: grinding wheat grains to obtain bran and white flour, heating the bran at high temperature, pulverizing, and pressing Add the original proportion to the flour to make whole wheat flour.
  • the high-temperature heating is performed at a temperature of 130 ° C. and a time of 2 hours.
  • the present invention overcomes the shortcomings in the prior art and provides an enzyme preparation for whole wheat steamed bread.
  • an enzyme preparation for whole wheat steamed bread the kind of which: the enzyme preparation includes pentosanase and glucose oxidase, the pentosanase and glucose
  • the mass ratio of oxidase is 6: 4
  • the amount of the enzyme preparation added to the whole wheat steamed bread is 60 ⁇ g / g of pentosanase and 40 ug / g of glucose oxidase.
  • the beneficial effects of the present invention uses a compound enzyme preparation of pentosanase and glucose oxidase, which significantly improves the quality of whole wheat steamed bread, and the prepared whole wheat steamed bread has a specific volume increase of 19.10% and a hardness decrease of 48.76%;
  • the internal structure is more delicate and uniform, the pore diameter decreases by 31.74%; the sensory score increases by 14.50%, respectively.
  • FIG. 1 is a schematic diagram of an overall structure of a rotary grasping unit according to Embodiments 1 to 5 of the present invention
  • FIG. 2 is a schematic diagram of an overall structure of a supporting component according to Embodiments 1 to 5 of the present invention.
  • FIG. 3 is a schematic diagram of the overall structure of a clamping component according to Embodiments 1 to 5 of the present invention.
  • FIG. 4 is a schematic diagram of the overall structure of a conveying assembly according to Embodiments 1 to 5 of the present invention.
  • FIG. 5 is a schematic diagram of an overall structure of a cooking component according to Embodiments 1 to 5 of the present invention.
  • FIG. 6 is an enlarged schematic view of a partial structure of a cooking component according to Embodiments 1 to 5 of the present invention.
  • FIG. 7 is a schematic diagram of the overall structure of a steamed steamed bun system according to embodiments 1 to 5 of the present invention.
  • FIG. 8 is a schematic diagram of an overall structure of a first storage component according to Embodiments 1 to 5 of the present invention.
  • FIG. 9 is a schematic diagram of an internal structure of a first storage component according to Embodiments 1 to 5 of the present invention.
  • FIG. 10 is a schematic diagram of an overall structure of a pushing component according to Embodiments 1 to 5 of the present invention.
  • FIG. 11 is a schematic diagram of an overall structure of a transmission component according to Embodiments 1 to 5 of the present invention.
  • FIG. 12 is a schematic diagram of an overall structure of a second storage component according to Embodiments 1 to 5 of the present invention.
  • FIG. 13 is a schematic diagram of an internal structure of a second storage component according to Embodiments 1 to 5 of the present invention.
  • FIG. 15 is a diagram showing the effect of enzyme preparations on the specific volume of whole wheat steamed bread
  • Figure 16 is a diagram of the effect of enzyme preparations on the hardness of whole wheat steamed bread
  • 17 is a cross-sectional view of a stomatal structure of a whole wheat steamed bread added with glucose oxidase (Gox) and pentosanase-glucose oxidase (Pn-Gox);
  • Gox glucose oxidase
  • Pn-Gox pentosanase-glucose oxidase
  • Fig. 18 is a graph showing the effect of enzyme preparations on the SHf of the aqueous phase of whole wheat dough.
  • an embodiment or “an embodiment” referred to herein refers to a particular feature, structure, or characteristic that can be included in at least one implementation of the present invention.
  • the appearances of "in one embodiment” in various places in this specification do not all refer to the same embodiment, nor are they separate or selectively mutually exclusive embodiments.
  • Preparation of whole wheat flour wheat bran is ground to obtain bran and white flour, the bran is heated at 130 ° C. for 2 hours at high temperature, pulverized, and then added back to the flour according to the original ratio to prepare whole wheat flour.
  • Preparation of dough Add yeast, enzyme preparation and distilled water to whole wheat flour, and prepare dough by mixing dough. Fermentation and proofing: The dough is subjected to fermentation and then proofing. Cooking: Cooking the proofed dough.
  • the preparation method of whole wheat steamed bun is specifically:
  • Step 1 Prepare the dough. Take 250g of whole wheat flour and 1% (w / w) yeast and add them to the dough mixer. After mixing well, slowly add 70% distilled water. Stir to a flocculent shape with chopsticks during water addition. Turn on the dough mixer “min” and stir for about 1 minute to make the flour form dough. Then turn dough mixer to "1" and continue dough mixing for 10 minutes.
  • Step 2 The dough is fermented and proofed.
  • the prepared whole wheat dough is placed in a fermentation box with a relative humidity of 85% and a temperature of 34 ° C for 40 minutes. After fermentation, the dough is divided into 4 parts, each about 70g. After pressing the dough with a dough forming machine 20 times, the dough is manually rounded into a 5cm high dough. After that, the finished dough is placed in a fermentation tank with relative humidity of 85% and a temperature of 34 ° C. Prompt for 18min.
  • Step 3 Put the batter-like dough after fermentation and proofing into the steamed bun system for processing.
  • the specific process is as follows:
  • the batter-like dough after fermentation and proofing is placed on the first conveyor 401 a for transmission, and at the same time, the staff places the empty tray in the cart to the first storage assembly 500 and passes The pushing assembly 600 will carry the empty tray to the first baffle 707a and place it on the upper part of the second conveyor belt 701. Since the second conveyor belt 701 is moving, the empty tray will be pulled forward together. Since the conveying component 400 is located below the gripping component 200 of the rotary grasping unit, the steamed bread that is conveyed to the directly below by the gripping component 200 is gripped by the gripping component 200 and is sequentially placed in the cooking module to cook, and the cooking time is controlled for 20 minutes .
  • the gripping assembly 200 adjusts the mating state of the first strap 301 and the second strap 302 (that is, the telescopic state relative to the original position) through the driving member 303, so that the gripping assembly 200 can be extended into the cooking assembly 1000 to place the steamed bread Grab it out and rotate it onto the tray on the transmission assembly. Therefore, the empty tray realizes the loading function on the transmission assembly.
  • the hoe enters the tray placing plate 801 in the second storage assembly 800 along the second baffle 707b.
  • it is adjusted by the adjustment driving member 802 to make the tray placing plate in the second storage assembly 800.
  • 801 moves up or down one layer together to ensure that the tray placing plate 801 of each layer corresponding to the second baffle 707b is empty (that is, no tray is placed), so that the tray can have accommodation space every time Place. Because the edge of the tray on which the steamed bread is placed will be hot, the tray with the steamed bread installed is pushed into the cart through the sending component 900, and cooled at room temperature for 1 hour to determine its quality characteristics.
  • This embodiment relates to a steamed bun system, and its main structure mainly includes a cooking module unit, a rotary grasping unit, a tray placing unit, and a tray temporary storage unit.
  • the supporting assembly 100 includes an extension frame 101 and a rotating plate 102.
  • the extension frame 101 is connected to the outer edge of the rotating plate 102, and the rotating plate 102 drives the extension frame 101 to rotate.
  • the support assembly 100 further includes a rotation driving member 103, and the rotation driving member 103 is connected to the rotation disk 102 to drive the rotation of the rotation disk 102.
  • the rotary disk 102 is provided with a central hole, and the driving member 103 is connected to the driving member 103 through the central hole.
  • the gripping assembly 200 includes a first gripper 201 and a second gripper 202, one ends of the first gripper 201 and the second gripper 202 are engaged with each other, and the first gripper 201 and the second gripper 202 Both are set symmetrically and have the same structure.
  • the rotary driving member 103 is driven by a motor, which saves space and can achieve the function of power driving.
  • the first gripper 201 and the second gripper 202 are preferably in an initial state, and a hole is provided between the two because the prepared steamed bread is relatively hot, therefore, A hole is provided in the middle for better heat dissipation. The hole diameter of the hole can be larger without affecting the grip.
  • the inner hollow part can hold at least one-half of the volume of the steamed bread, so that the volume of the steamed bread can be accommodated without damaging the appearance of the steamed bread, and the rotation driving member 103 is combined to achieve the transportation function.
  • the connecting assembly 300 includes a first fastener 301 and a second fastener 302. One end of the first fastener 301 is connected to the extension 101, the other end is connected to the first fastener 301, and one end of the second fastener 302 is connected to the extension. 101 is connected, and the other end is connected to the second piece 302. Therefore, in this way, the magnitude of the angle between the first gripper 201 and the second gripper 202 can be controlled by the pulling force of the first strap 301 and the second strap 302, thereby achieving the action of gripping the steamed bread.
  • the gripper assembly 200 will become hotter after the device is operated for a period of time. If the initial state can still be manually used to manually grasp the first card holder 201 It is separated from the second gripper 202. After the hoe is clamped, the hoe is rotated by the rotation driving member 103, but when the gripping assembly 200 becomes hot, the first gripper is manually opened. 201 and the second card gripping member 202 are clamped one by one, which is easy to cause burns and has extremely low work efficiency, which wastes a lot of time.
  • connection assembly 300 includes a driving member 303, and the driving member 303 is connected to the first and second grippers 201 and 202 at the same time, and drives the first strap 301 to pull the first gripper 201 moves up and down, drives the second hook 302 to pull the second gripper 202 up and down.
  • the driving member 303 is driven by a cylinder, because the application field of the cylinder is mainly tension control, and the cylinder is good at reciprocating linear motion, which is particularly suitable for the most demanding conveyance in industrial automation-linear conveyance of workpieces. Moreover, simply adjusting the one-way throttle valve installed on both sides of the cylinder can easily achieve stable speed control, which also becomes the biggest feature and advantage of the cylinder drive system. Therefore, for users who do not have multi-point positioning requirements, the vast majority of users The convenience angle is more inclined to use a cylinder.
  • the motor is used to perform the task, when the linear motion is completed, it needs to be transformed by a mechanical device such as a toothed belt or a screw rod, so the structure is relatively complicated, and the working environment and the professional knowledge of the operation and maintenance personnel are relatively High requirements.
  • the insides of the first and second grippers 201 and 202 are hollow, so that the first and second grippers 201 and 202 can hold the hoe during work.
  • the first gripper 201 and the second gripper 202 are combined in a hemispherical shape, so that the design is more in line with the shape of the steamed bread, so that the appearance of the steamed bread will not be damaged while the steamed bread is grasped.
  • the number of the extension frames 101 is at least one, and the number of the extension frames 101 is the same as the number of the clamping components 200, and each clamping component 200 corresponds to each extension frame 101 one-to-one.
  • the number of the extension frames 101 is arranged axisymmetrically on the rotating plate 102.
  • the number of the extension frame 101 is divided into upper and lower There are four directions: right, left, and right.
  • the number of each side in the figure is 3 as an example.
  • the number of extensions 101 is not limited to 3.
  • the number in the figure is only for illustration. The number of functions to be played in the embodiments is also within the protection scope of the application.
  • the support assembly 100 further includes a support frame 104.
  • the support frame 104 is hollow.
  • the extension frame 101, the rotating disk 102 and the rotation driving member 103 are all disposed on the support surface 104 a of the support frame 104.
  • the supporting frame 104 is arranged in a hollow shape, which can save consumables in a reasonable state.
  • the support frame 104 is placed on the ground, the support frame 104 includes a support surface 104a, and the upper end of the support surface 104a is placed with a rotary driving member 103, the support surface 104a
  • the extension 101 and the rotating disk 102 are placed at the lower end.
  • the rotation driving member 103 is connected to the rotating disk 102 and the extension 101 and the rotating disk 102 are connected.
  • An end of the extension frame 101 that is not connected to the rotating disk 102 is connected to the clamping component 200 through a connection component 300.
  • the driving member 303 on the connection assembly 300 drives the tension between the first clamping member 201 and the second clamping member 202 on the clamping assembly 200, thereby realizing the function of grasping the hoe.
  • the angle is rotated by the rotation driving member 103.
  • the angle of each rotation may be 90 °.
  • the cooking module unit includes a cooking module 1000, the cooking module 1000 includes a heating space 1100 and a heating space 1200, a heating pipe 1101 is disposed in the heating space 1100, and a generator 1201 is disposed in the heating space 1200.
  • the generator 1201 heats the heating tube 1101, so that the temperature in the heated space 1100 becomes high, so that the steamed bread placed in the heated space 1100 can be cooked at the required temperature.
  • a control panel is provided on the outside of the cooking assembly 1000, and parameters such as temperature and heating time in the heating space 1200 can be adjusted.
  • the tray placing unit includes a first storage assembly 500, a pushing assembly 600, and a transmission assembly 700.
  • An empty tray is placed in the first storing assembly 500, and the trays are pushed one by one from the first storage assembly 600 by the pushing assembly 600.
  • a storage assembly 500 is pushed onto the transmission assembly 700 to push the empty tray forward.
  • the first storage assembly 500 includes a tray racking plate 501 and a lifting drive member 502.
  • One end of the tray racking plate 501 is fixedly connected to the lifting drive member 502, and the lifting and lowering of the lifting drive member 502 realizes the lifting and lowering of the tray racking plate 501.
  • a pallet temporary storage unit is further included.
  • the pallet temporary storage unit includes a second storage component 800 and a take-out component 900.
  • the second storage module 800 the trays are pushed one by one from the second storage module 800 to the cart by the sending-out module 900, so as to push the placing hoe tray into the cart.
  • the second storage assembly 800 includes a tray placing plate 801 and an adjustment driving member 802.
  • One end of the tray placing plate 801 is fixedly connected to the adjustment driving member 802, and the elevation of the adjustment driving member 802 realizes the elevation of the tray placing plate 801.
  • the adjustment driving member 802 includes an adjustment spur gear 802a and an adjustment drive motor 802b.
  • the adjustment drive motor 802b includes a fixed gear 802b-1, and the adjustment spur gear 802a and the fixed gear 802b-1 mesh with each other.
  • the adjustment drive motor 802b drives the fixed gear 802b. -1 rotation, so that the straight rack 802a is adjusted to move up and down.
  • the second storage component 800 further includes a second housing 803, which semi-encloses the second storage component 800.
  • the second housing 803 is provided with a second groove 802a and a second platform 802b, and the second groove 802a is placed for adjustment.
  • the straight rack 802a is adjusted to be fixedly connected to the tray placing plate 801, and the second platform 802b is placed on the front side of the second storage assembly 800.
  • the second platform 802b is a component extending from the upper top plate of the second casing 803 and having a C-shaped notch on a side that does not interfere with the second casing 803.
  • the second housing 803 is a protective casing of the second storage assembly 800, and the adjustment straight rack 802a is connected to the tray placing plate 801 through the second groove 802a, so that the adjustment drive motor 802b
  • the fixed gear 802b-1 is driven to rotate, and the straight spur rack 802a is adjusted to move up and down.
  • the tray storage plate 801 and the adjustment driving member 802 are provided on both sides of the second storage assembly 800, and the tray placement plate 801 and the adjustment driving member 802 on both sides are arranged in an axis symmetry to ensure the stability of the force. And, when driving, the adjustment driving members 802 on both sides are driven at the same time, ensuring that the same tray placing plate 801 is supported on a horizontal plane.
  • the pick-up assembly 900 is placed on the second platform 802b and includes a push-pull rod 901, a feed motor 902, and a positioning rod 903.
  • the positioning rod 903 is hollow inside, and the push-pull rod 901 is inserted into the positioning rod 903 to push the pick-up motor.
  • the sending component 900 further includes a push baffle 904.
  • the push baffle 904 is used to push out the tray on which the hoe is placed, so as to avoid that the push-pull rod 901 is too small and the force area is too small to be reached. The effect.
  • Preparation of whole wheat flour wheat bran is ground to obtain bran and white flour, the bran is heated at 130 ° C. for 2 hours at high temperature, pulverized, and then added back to the flour according to the original ratio to prepare whole wheat flour.
  • Preparation of dough Add yeast, enzyme preparation and distilled water to whole wheat flour, and prepare dough by mixing dough. Fermentation and proofing: The dough is subjected to fermentation and then proofing. Cooking: Cooking the proofed dough.
  • the preparation method of whole wheat steamed bun is specifically:
  • Step 1 Prepare the dough. Take 250g of whole wheat flour and 1% (w / w) yeast into the dough mixer, add glucose oxidase (Gox for short), the added amount is 40 ⁇ g / g (Gox40), and mix well. Slowly add 70% distilled water, and stir with a chopsticks until flocculent during water addition. Turn on the dough mixer “min” and stir for about 1 minute to make the flour form dough. Then turn dough mixer to "1" and continue dough mixing for 10 minutes.
  • glucose oxidase Gox for short
  • Step 2 The dough is fermented and proofed.
  • the prepared whole wheat dough is placed in a fermentation box with a relative humidity of 85% and a temperature of 34 ° C for 40 minutes. After fermentation, the dough is divided into 4 parts, each about 70g. After pressing the dough with a dough forming machine 20 times, the dough is manually rounded into a 5cm high dough. After that, the finished dough is placed in a fermentation tank with relative humidity of 85% and a temperature of 34 ° C. Prompt for 18min.
  • Step 3 Put the batter-like dough after fermentation and proofing into the steamed bun system for processing.
  • the specific process is as follows:
  • the batter-like dough after fermentation and proofing is placed on the first conveyor 401 a for transmission, and at the same time, the staff places the empty tray in the cart to the first storage assembly 500 and passes The pushing assembly 600 will carry the empty tray to the first baffle 707a and place it on the upper part of the second conveyor belt 701. Since the second conveyor belt 701 is moving, the empty tray will be pulled forward together. Since the conveying component 400 is located below the gripping component 200 of the rotary grasping unit, the steamed bread that is conveyed to the directly below by the gripping component 200 is gripped by the gripping component 200 and is sequentially placed in the cooking module to cook, and the cooking time is controlled for 20 minutes .
  • the gripping assembly 200 adjusts the mating state of the first strap 301 and the second strap 302 (that is, the telescopic state relative to the original position) through the driving member 303, so that the gripping assembly 200 can be extended into the cooking assembly 1000 to place the steamed bread Grab it out and rotate it onto the tray on the transmission assembly. Therefore, the empty tray realizes the loading function on the transmission assembly.
  • the hoe enters the tray placing plate 801 in the second storage assembly 800 along the second baffle 707b.
  • it is adjusted by the adjustment driving member 802 to make the tray placing plate in the second storage assembly 800.
  • 801 moves up or down one layer together to ensure that the tray placing plate 801 of each layer corresponding to the second baffle 707b is empty (that is, no tray is placed), so that the tray can have accommodation space every time Place. Because the edge of the tray on which the steamed bread is placed will be hot, the tray with the steamed bread installed is pushed into the cart through the sending component 900, and cooled at room temperature for 1 hour to determine its quality characteristics.
  • This embodiment relates to a steamed bun system, and its main structure mainly includes a cooking module unit, a rotary grab unit, a tray placement unit, and a tray temporary storage unit.
  • a cooking module unit mainly includes a cooking module unit, a rotary grab unit, a tray placement unit, and a tray temporary storage unit.
  • a tray placement unit mainly includes a cooking module unit, a rotary grab unit, a tray placement unit, and a tray temporary storage unit.
  • a tray temporary storage unit for the structure of each unit.
  • Preparation of whole wheat flour wheat bran is ground to obtain bran and white flour, the bran is heated at 130 ° C. for 2 hours at high temperature, pulverized, and then added back to the flour according to the original ratio to prepare whole wheat flour.
  • Preparation of dough Add yeast, enzyme preparation and distilled water to whole wheat flour, and prepare dough by mixing dough. Fermentation and proofing: The dough is subjected to fermentation and then proofing. Cooking: Cooking the proofed dough.
  • the preparation method of whole wheat steamed bun is specifically:
  • Step 1 Prepare the dough, add 250g of whole wheat flour and 1% (w / w) yeast to the dough mixer, add the enzyme preparation glucose oxidase (referred to as Gox), the added amount is 80 ⁇ g / g (Gox 80), and mix After homogenization, slowly add 70% distilled water, and stir with a chopsticks until flocculent. Turn on the dough mixer “min” and stir for about 1 minute to make the flour form dough. Then turn dough mixer to "1" and continue dough mixing for 10 minutes.
  • Gox enzyme preparation glucose oxidase
  • Step 2 The dough is fermented and proofed.
  • the prepared whole wheat dough is placed in a fermentation box with a relative humidity of 85% and a temperature of 34 ° C for 40 minutes. After fermentation, the dough is divided into 4 parts, each about 70g. After pressing the dough with a dough forming machine 20 times, the dough is manually rounded into a 5cm high dough. After that, the finished dough is placed in a fermentation tank with relative humidity of 85% and a temperature of 34 ° C. Prompt for 18min.
  • Step 3 Put the batter-like dough after fermentation and proofing into the steamed bun system for processing.
  • the specific process is as follows:
  • the batter-like dough after fermentation and proofing is placed on the first conveyor 401a for transmission.
  • the staff will push The empty pallet in the cart is placed on the first storage assembly 500, and the empty pallet is pushed to the first baffle 707a by pushing the assembly 600, and placed on a portion of the second conveyor belt 701. Since the second conveyor belt 701 is moving, Will pull the empty tray forward together. Since the conveying component 400 is located below the gripping component 200 of the rotary grasping unit, the steamed bread that is conveyed to the directly below by the gripping component 200 is gripped by the gripping component 200 and is sequentially placed in the cooking module to cook, and the cooking time is controlled for 20 minutes .
  • the gripping assembly 200 adjusts the mating state of the first strap 301 and the second strap 302 (that is, the telescopic state relative to the original position) through the driving member 303, so that the gripping assembly 200 can be extended into the cooking assembly 1000 to place the steamed bread Grab it out and rotate it onto the tray on the transmission assembly. Therefore, the empty tray realizes the loading function on the transmission assembly.
  • the hoe enters the tray placing plate 801 in the second storage assembly 800 along the second baffle 707b.
  • it is adjusted by the adjustment driving member 802 to make the tray placing plate in the second storage assembly 800.
  • 801 moves up or down one layer together to ensure that the tray placing plate 801 of each layer corresponding to the second baffle 707b is empty (that is, no tray is placed), so that the tray can have accommodation space every time Place. Because the edge of the tray on which the steamed bread is placed will be hot, the tray with the steamed bread installed is pushed into the cart through the sending component 900, and cooled at room temperature for 1 hour to determine its quality characteristics.
  • This embodiment relates to a steamed bun system, and its main structure mainly includes a cooking module unit, a rotary grab unit, a tray placement unit, and a tray temporary storage unit.
  • a cooking module unit mainly includes a cooking module unit, a rotary grab unit, a tray placement unit, and a tray temporary storage unit.
  • a tray placement unit mainly includes a cooking module unit, a rotary grab unit, a tray placement unit, and a tray temporary storage unit.
  • a tray temporary storage unit for the structure of each unit.
  • Preparation of whole wheat flour wheat bran is ground to obtain bran and white flour, the bran is heated at 130 ° C. for 2 hours at high temperature, pulverized, and then added back to the flour according to the original ratio to prepare whole wheat flour.
  • Preparation of dough Add yeast, enzyme preparation and distilled water to whole wheat flour, and prepare dough by mixing dough. Fermentation and proofing: The dough is subjected to fermentation and then proofing. Cooking: Cooking the proofed dough.
  • the preparation method of whole wheat steamed bun is specifically:
  • Step 1 Dough preparation: Take 250g whole wheat flour and 1% (w / w) yeast into the dough mixer, add the enzyme preparation pentosanase (Pn), glucose oxidase (Gox), and add The amounts are 60 ⁇ g / g (Pn 60) and 40 ⁇ g / g (Gox 40). After mixing, add 70% distilled water slowly, and stir with a chopsticks until flocculent. Turn on the dough mixer “min” and stir for about 1 minute to make the flour form dough. Then turn dough mixer to "1" and continue dough mixing for 10 minutes.
  • Pn pentosanase
  • Gox glucose oxidase
  • Step 2 The dough is fermented and proofed.
  • the prepared whole wheat dough is placed in a fermentation box with a relative humidity of 85% and a temperature of 34 ° C for 40 minutes. After fermentation, the dough is divided into 4 parts, each about 70g. After pressing the dough with a dough forming machine 20 times, the dough is manually rounded into a 5cm high dough. After that, the finished dough is placed in a fermentation tank with relative humidity of 85% and a temperature of 34 ° C. Prompt for 18min.
  • Step 3 Put the batter-like dough after fermentation and proofing into the steamed bun system for processing.
  • the specific process is as follows:
  • the batter-like dough after fermentation and proofing is placed on the first conveyor 401a for transmission.
  • the staff will push The empty pallet in the cart is placed on the first storage assembly 500, and the empty pallet is pushed to the first baffle 707a by pushing the assembly 600, and placed on a portion of the second conveyor belt 701. Since the second conveyor belt 701 is moving, Will pull the empty tray forward together. Since the conveying component 400 is located below the gripping component 200 of the rotary grasping unit, the steamed bread that is conveyed to the directly below by the gripping component 200 is gripped by the gripping component 200 and is sequentially placed in the cooking module to cook, and the cooking time is controlled for 20 minutes .
  • the gripping assembly 200 adjusts the mating state of the first strap 301 and the second strap 302 (that is, the telescopic state relative to the original position) through the driving member 303, so that the gripping assembly 200 can be extended into the cooking assembly 1000 to place the steamed bread Grab it out and rotate it onto the tray on the transmission assembly. Therefore, the empty tray realizes the loading function on the transmission assembly.
  • the hoe enters the tray placing plate 801 in the second storage assembly 800 along the second baffle 707b.
  • it is adjusted by the adjustment driving member 802 to make the tray placing plate in the second storage assembly 800.
  • 801 moves up or down one layer together to ensure that the tray placing plate 801 of each layer corresponding to the second baffle 707b is empty (that is, no tray is placed), so that the tray can have accommodation space every time Place. Because the edge of the tray on which the steamed bread is placed will be hot, the tray with the steamed bread installed is pushed into the cart through the sending component 900, and cooled at room temperature for 1 hour to determine its quality characteristics.
  • This embodiment relates to a steamed bun system, and its main structure mainly includes a cooking module unit, a rotary grab unit, a tray placement unit, and a tray temporary storage unit.
  • a cooking module unit mainly includes a cooking module unit, a rotary grab unit, a tray placement unit, and a tray temporary storage unit.
  • a tray placement unit mainly includes a cooking module unit, a rotary grab unit, a tray placement unit, and a tray temporary storage unit.
  • a tray temporary storage unit for the structure of each unit.
  • Preparation of whole wheat flour wheat bran is ground to obtain bran and white flour, the bran is heated at 130 ° C. for 2 hours at high temperature, pulverized, and then added back to the flour according to the original ratio to prepare whole wheat flour.
  • Preparation of dough Add yeast, enzyme preparation and distilled water to whole wheat flour, and prepare dough by mixing dough. Fermentation and proofing: The dough is subjected to fermentation and then proofing. Cooking: Cooking the proofed dough.
  • the preparation method of whole wheat steamed bun is specifically:
  • Step 1 Prepare the dough, add 250g whole wheat flour and 1% (w / w) yeast to the dough mixer, add the enzyme preparation pentosanase (Pn), glucose oxidase (Gox), and add the amounts respectively After mixing 60 ⁇ g / g (Pn 60) and 80 ⁇ g / g (Gox 80), add 70% distilled water slowly, and stir with a chopsticks until flocculent during water addition. Turn on the dough mixer “min” and stir for about 1 minute to make the flour form dough. Then turn dough mixer to "1" and continue dough mixing for 10 minutes.
  • Pn pentosanase
  • Gox 80 glucose oxidase
  • Step 2 The dough is fermented and proofed.
  • the prepared whole wheat dough is placed in a fermentation tank with a relative humidity of 85% and a temperature of 34 ° C for 40 minutes. After fermentation, the dough is divided into 4 parts, each about 70g. After pressing the dough with a dough forming machine 20 times, the dough is manually rounded into a 5cm high dough. After that, the finished dough is placed in a fermentation tank with relative humidity of 85% and a temperature of 34 ° C. Prompt for 18min.
  • Step 3 Put the batter-like dough after fermentation and proofing into the steamed bun system for processing.
  • the specific process is as follows:
  • the batter-like dough after fermentation and proofing is placed on the first conveyor 401a for transmission.
  • the staff will push The empty pallet in the cart is placed on the first storage assembly 500, and the empty pallet is pushed to the first baffle 707a by pushing the assembly 600, and placed on a portion of the second conveyor belt 701. Since the second conveyor belt 701 is moving, Will pull the empty tray forward together. Since the conveying component 400 is located below the gripping component 200 of the rotary grasping unit, the steamed bread that is conveyed to the directly below by the gripping component 200 is gripped by the gripping component 200 and is sequentially placed in the cooking module to cook, and the cooking time is controlled for 20 minutes .
  • the gripping assembly 200 adjusts the mating state of the first strap 301 and the second strap 302 (that is, the telescopic state relative to the original position) through the driving member 303, so that the gripping assembly 200 can be extended into the cooking assembly 1000 to place the steamed bread Grab it out and rotate it onto the tray on the transmission assembly. Therefore, the empty tray realizes the loading function on the transmission assembly.
  • the hoe enters the tray placing plate 801 in the second storage assembly 800 along the second baffle 707b.
  • it is adjusted by the adjustment driving member 802 to make the tray placing plate in the second storage assembly 800.
  • 801 moves up or down one layer together to ensure that the tray placing plate 801 of each layer corresponding to the second baffle 707b is empty (that is, no tray is placed), so that the tray can have accommodation space every time Place. Because the edge of the tray on which the steamed bread is placed will be hot, the tray with the steamed bread installed is pushed into the cart through the sending component 900, and cooled at room temperature for 1 hour to determine its quality characteristics.
  • This embodiment relates to a steamed bun system, and its main structure mainly includes a cooking module unit, a rotary grab unit, a tray placement unit, and a tray temporary storage unit.
  • a cooking module unit mainly includes a cooking module unit, a rotary grab unit, a tray placement unit, and a tray temporary storage unit.
  • a tray placement unit mainly includes a cooking module unit, a rotary grab unit, a tray placement unit, and a tray temporary storage unit.
  • a tray temporary storage unit for the structure of each unit.
  • the volume of whole wheat steamed bread was measured by rapeseed replacement method. Weigh accurately bread mass m (g), the bread placed in a container with a cylindrical tap and buried rapeseed, paved surface of the recording volume V 1 (cm 3), steamed out Record the volume V 0 (cm 3 ) Calculate specific volume according to formula (1):
  • Enzyme preparations Pn and Gox can also significantly reduce their hardness when applied to whole wheat steamed bread.
  • the results are shown in FIG. 16.
  • Figure 16 (a) shows the effect of Pn with different gradients on the hardness of whole wheat steamed bread.
  • the results show that the addition of Pn enzyme can significantly reduce the hardness of whole wheat steamed bread, and the hardness decreases by 30.62% when the amount is 30 ⁇ g / g, but the Pn increases The amount of enzyme is slightly lower than the hardness of Pn30 but not obvious;
  • Figure 16 (b) shows the effect of Gox and Pn-Gox compound on the hardness of whole wheat steamed bread. The results show that both Gox and Pn-Gox significantly reduce the hardness of whole wheat steamed bread.
  • Fig. 17 is a cross-sectional view of a whole wheat steamed bread slice taken with the addition of Gox and Pn-Gox composites using a C-Cell image analyzer.
  • Figures 17A, F ⁇ I are original cross-sectional views of steamed bread slices, and 17a, f ⁇ i are C- The stomatal images obtained by Cell's analysis and processing of the slice air cells, where A (a), F (f) to I (i) are respectively Example 1, Example 2, Example 3, Example 4, Example 5 A cross-sectional view of the steamed bread was made.
  • Table 1 shows the analysis results of the air cell image by the C-Cell image analyzer.
  • the results of the slice area are consistent with the results of the specific volume.
  • the slice area of Pn60Gox40 is the largest, which is an increase of 8.31% compared to the blank. Both Gox and Pn-Gox It can significantly increase the number of stomata and reduce the diameter of stomata. The thickness of the pore wall is also significantly reduced. The effect of Pn60Gox40 is the most obvious. The number of stomata increases by 53.85%, the diameter of stomata decreases by 31.74%, and the thickness of pore walls decreases by 11.73%.
  • Table 2 shows the results of sensory evaluation of whole wheat steamed buns after adding Gox and Pn-Gox. It was found that the elasticity, odor, and rough feeling of steamed buns were also significantly improved, and the total scores were also significantly increased. After adding 40 ⁇ g / g Gox, the total score of the steamed bread reached 83.6 points, and continued to increase. The total score of Gox no longer increased. Under the Pn-Gox compound, the total score of sensory quality of steamed bread was the largest, and the total score of Pn60Gox40 reached 85.1, which was 14.50% higher than that of the steamed bread without enzyme.
  • Table 3 summarizes the effect of the enzyme preparation on the water phase yield of the dough and its water-soluble protein and WEAX (insoluble arabinoxylan) content.
  • the results show that the water phase yield is highest when the two enzymes are combined, an increase of 22.01%.
  • the content of water-phase protein added with Pn decreased by 12.45%, which may be due to the increase in the yield of water phase;
  • the content of water-phase protein added with Gox increased by 27.75%, which may be due to the interaction between protein molecules forming large molecular weight proteins.
  • the invention adopts a compound enzyme preparation of pentosanase and glucose oxidase.
  • the quality of whole wheat steamed buns is significantly improved, and the steamed buns system is obtained
  • the specific volume increased by 19.10%, the hardness decreased by 48.76%; the internal structure is more delicate and uniform, the pore diameter decreased by 31.74%; the sensory score increased by 14.50%.

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Abstract

公开了一种全麦馒头的制备方法及用于全麦馒头的酶制剂。该制备方法包括：制备面团：在全麦粉中加入酵母、酶制剂和蒸馏水，和面制备面团；发酵、醒发；蒸煮。该酶制剂包括戊聚糖酶和葡萄糖氧化酶，显著改善了全麦馒头的品质，制得的全麦馒头，比容增加19.10％，硬度降低48.76％；内部结构更加细腻均匀，气孔直径降低31.74％；感官评分增加14.50％。

Description

一种全麦馒头的制备方法及全麦馒头酶制剂 技术领域
本发明属于小麦制备技术领域，具体涉及一种全麦馒头的制备方法及全麦馒头酶制剂。
背景技术
流行病学研究表明摄入全谷物食品能预防和降低糖尿病、肥胖、结肠癌、心脑血管疾病等慢性疾病的发生，人们对其营养价值的关注度越来越高，我国新版居民膳食指南也强调每日应摄入50～150g全谷物食品。小麦作为全球第二大主粮作物，在全谷物产业中全麦粉及其制品的发展占有举足轻重的地位。馒头，我国的传统主食之一，占有60％的中国消费者，全麦馒头的研制，不仅满足了我国居民的饮食习惯，使我国居民的饮食更加健康营养，又有效的减少了粮食资源的浪费。
对全麦粉品质的改良能最直接的改善其发酵制品品质，但由于受到小麦籽粒本身品质、制粉工艺和设备不完善等因素的影响，直接制备出的全麦粉及其面制品并不能满足人们的需求。通过向面粉中添加面粉改良剂能显著改善面粉的品质及其制品的质量。在过去通过向面粉添加过氧化钙、偶氮甲酰胺、溴化钾等化学改良剂来改善面粉品质，使其面团筋力、机械加工特性和流变特性得到改善，从而改善面制品的色泽和口感。随着近年来研究的进展，发现化学改良剂的使用存在着安全问题，研究表明长期食用溴酸钾会使组织癌变的几率增大，食用过氧化苯甲酰过量也会使肾脏产生不利影响，且溴化钾等增筋、增白剂已被排出食品添加剂的行列。
由于我国全麦食品发展起步较慢，加工技术不成熟，市场上的全麦发酵制品大都有色泽差，硬度高，口感粗糙等特点，消费者难以接受。因此，对以全麦馒头为主的全麦发酵面制品的研究显得迫在眉睫。
发明内容
本部分的目的在于概述本发明的实施例的一些方面以及简要介绍一些较佳实施例。在本部分以及本申请的说明书摘要和发明名称中可能会做些简化或省略以避免使本部分、说明书摘要和发明名称的目的模糊，而这种简化或省略不能用于限制本发明的范围。
鉴于上述的技术缺陷，提出了本发明。
因此，作为本发明其中一个方面，本发明克服现有技术中存在的不足，提供一种全麦馒头的制备方法。
为解决上述技术问题，本发明提供了如下技术方案：一种全麦馒头的制备方法，其包括，制备面团：在全麦粉中加入酵母、酶制剂和蒸馏水，和面制备面团；发酵、醒发：将所述面团进行发酵，之后进行醒发；蒸煮：将经过醒发的面团进行蒸煮。
作为本发明所述的全麦馒头的制备方法的一种优选方案：所述酶制剂，包括戊聚糖酶和葡萄糖氧化酶，所述戊聚糖酶与葡萄糖氧化酶的质量比为6：4～8。
作为本发明所述的全麦馒头的制备方法的一种优选方案：所述制备面团，其中，所述酵母，以体积比计，加入量为1％，所述酶制剂，其加入量占面团总质量为40～100μg/g，所述和面，时间为10min。
作为本发明所述的全麦馒头的制备方法的一种优选方案：所述发酵、醒发，其中，所述发酵，其相对湿度为85％、温度为34℃，时间为40min。
作为本发明所述的全麦馒头的制备方法的一种优选方案：所述醒发，其相对湿度为85％、温度为34℃，时间为18min。
作为本发明所述的全麦馒头的制备方法的一种优选方案：所述蒸煮，时间为20min。
作为本发明所述的全麦馒头的制备方法的一种优选方案：其还包括，制备全麦粉：将小麦籽粒磨制得到麸皮和白面粉，将所述麸皮高温加热、粉碎后，按原始比例回添至面粉中制得全麦粉。
作为本发明所述的全麦馒头的制备方法的一种优选方案：所述高温加热，温度为130℃，时间为2h。
作为本发明的另一个方面，本发明克服现有技术中存在的不足，提供一种用于全麦馒头的酶制剂。
为解决上述技术问题，本发明提供了如下技术方案：一种用于全麦馒头的酶制剂，其种：所述酶制剂包括戊聚糖酶和葡萄糖氧化酶，所述戊聚糖酶与葡萄糖氧化酶的质量比为6：4，所述酶制剂在全麦馒头中的添加量为戊聚糖酶60μg/g、葡萄糖氧化酶40ug/g。
本发明的有益效果：本发明采用戊聚糖酶和葡萄糖氧化酶的复配酶制剂， 显著改善了全麦馒头的品质，制得的全麦馒头，比容增加19.10％，硬度降低48.76％；内部结构更加细腻均匀，气孔直径降低31.74％；感官评分分别增加14.50％。
附图说明
为了更清楚地说明本发明实施例的技术方案，下面将对实施例描述中所需要使用的附图作简单地介绍，显而易见地，下面描述中的附图仅仅是本发明的一些实施例，对于本领域普通技术人员来讲，在不付出创造性劳动性的前提下，还可以根据这些附图获得其它的附图。其中：
图1为本发明实施例1～5涉及到的旋转抓取单元的整体结构示意图；
图2为本发明实施例1～5涉及到的支撑组件的整体结构示意图；
图3为本发明本发明实施例1～5涉及到的夹取组件的整体结构示意图；
图4为本发明实施例1～5涉及到的输送组件的整体结构示意图；
图5为本发明实施例1～5涉及到的蒸煮组件的整体结构示意图；
图6为本发明实施例1～5涉及到的蒸煮组件的局部结构放大示意图；
图7为本发明实施例1～5涉及到的蒸馒头系统的整体结构示意图；
图8为本发明实施例1～5涉及到的第一存储组件的整体结构示意图；
图9为本发明实施例1～5涉及到的第一存储组件的内部结构示意图；
图10为本发明实施例1～5涉及到的推动组件的整体结构示意图；
图11为本发明实施例1～5涉及到的传动组件的整体结构示意图；
图12为本发明实施例1～5涉及到的第二存储组件的整体结构示意图；
图13为本发明实施例1～5涉及到的第二存储组件的内部结构示意图；
图14为添加酶制剂的全麦馒头；
图15为酶制剂对全麦馒头比容的影响图；
图16为酶制剂对全麦馒头硬度的影响图；
图17为添加葡萄糖氧化酶(Gox)、戊聚糖酶-葡萄糖氧化酶(Pn-Gox)的全麦馒头气孔结构截面图；
图18为酶制剂对全麦面团水相SHf的影响图。
具体实施方式
为使本发明的上述目的、特征和优点能够更加明显易懂，下面结合具体实施例对本发明的具体实施方式做详细的说明。
在下面的描述中阐述了很多具体细节以便于充分理解本发明，但是本发明还可以采用其他不同于在此描述的其它方式来实施，本领域技术人员可以在不违背本发明内涵的情况下做类似推广，因此本发明不受下面公开的具体实施例的限制。
其次，此处所称的“一个实施例”或“实施例”是指可包含于本发明至少一个实现方式中的特定特征、结构或特性。在本说明书中不同地方出现的“在一个实施例中”并非均指同一个实施例，也不是单独的或选择性的与其他实施例互相排斥的实施例。
实施例1：
制备全麦粉：将小麦籽粒磨制得到麸皮和白面粉，将所述麸皮130℃高温加热2h、粉碎后，按原始比例回添至面粉中制得全麦粉。制备面团：在全麦粉中加入酵母、酶制剂和蒸馏水，和面制备面团。发酵、醒发：将所述面团进行发酵，之后进行醒发。蒸煮：将经过醒发的面团进行蒸煮。
全麦馒头的制备方法，具体为：
步骤一：面团的制备，取250g全麦粉和1％(w/w)酵母加入和面机中，混合均匀后，缓慢加入70％的蒸馏水，加水过程中用筷子搅拌至絮状。开启和面机最小档“min”搅拌约1min使絮状面粉形成面团，再开启和面机至“1”档，连续和面10min。
步骤二：面团的发酵、醒发，将制备好的全麦面团放置到相对湿度85％、温度34℃的发酵箱中发酵40min。发酵完成的面团分割成4份，每份约70g，利用面团成型机压片20次后手工搓圆成5cm高的面团后，再次将制成的面团放置到相对湿度85％、温度34℃发酵箱中醒发18min。
步骤三：将发酵、醒发完成后的面糊状面团放置到蒸馒头系统中进行处理，具体过程为：
如图1～13所示，将发酵、醒发完成后的面糊状面团放置到第一传送带401a进行传输，与此同时，工作人员将推车中的空托盘放置到第一存储组件500，通过推动组件600将空托盘将托送到第一挡板707a上，并放置到第二传送带701上一部分，由于第二传送带701是运动的，会拉动空托盘一起往前输送。由于输送组件400设于旋转抓取单元的夹取组件200的下方，通过夹取组件200夹取输送组件400上传送到其正下方的馒头，依次放置到蒸煮模块中去蒸煮， 控制蒸煮时间20min。夹取组件200通过驱动件303调整第一搭件301和第二搭件302的配合状态(也即相对于原先位置的伸缩状态)，使得夹取组件200能够伸入到蒸煮组件1000中将馒头抓取出来，并旋转放置到传动组件上的托盘上，因此，空托盘在传动组件上实现了装载的功能。
托盘装好馒头后，通过第二传送带701继续往前输送，直至到第二挡板707b处，应当说明的是，第二挡板707b的作用和第一挡板707a的作用，以及设置的方式均为相同的。由于惯性，馒头顺着第二挡板707b进入到第二存储组件800内的托盘放置板801上，放好一层，就通过调节驱动件802调节，使得第二存储组件800内的托盘放置板801一起向上或者向下运动一层，从而保证与第二挡板707b对应的每一层的托盘放置板801均为空的(即，不放置任何托盘)，使得托盘可以每一次都有容纳空间放置。因为放置馒头的托盘边缘会比较烫，通过送取组件900将装置好馒头的托盘推送到推车中，室温冷却1h，测定其品质特性。
本实施例中涉及蒸馒头系统，其主体结构主要包括蒸煮模块单元、旋转抓取单元、托盘放置单元、托盘暂存单元。
具体的，支撑组件100包括延伸架101和旋转盘102，延伸架101与旋转盘102的外边缘相连接，旋转盘102带动延伸架101旋转。较佳的，支撑组件100还包括旋转驱动件103，旋转驱动件103与旋转盘102相连接，带动旋转盘102的旋转。较佳的，旋转盘102上设有一个中心孔，驱动件103通过中心孔与驱动件103相连接。
夹取组件200包括第一卡抓件201和第二卡抓件202，第一卡抓件201和第二卡抓件202的一端相互衔接，第一卡抓件201和第二卡抓件202两者对称设置，且结构相同。较佳的，旋转驱动件103采用电机驱动，这样节省了空间且能达到动力驱动的作用。需要说明的是，在本实施例中，第一卡抓件201和第二卡抓件202优选为在初始状态下时，两者中间设有一个孔，因为做好的馒头比较热，因此，中间设有孔可以能够更好的散热，在不影响夹取的前提下，该孔的孔径可以大一点，但是必须保证，第一卡抓件201和第二卡抓件202在合拢的初始状态下，其内部中空部分至少能容纳馒头体积的二分之一，使得既能容纳馒头的体积，又不会破坏馒头的外观，并且结合旋转驱动件103达到了搬运的功能。
连接组件300包括第一搭件301和第二搭件302，第一搭件301一端与延伸架101相连接，另一端与第一搭件301相连接，第二搭件302的一端与延伸架101相连接，另一端与第二搭件302相连接。因此，这样可以通过第一搭件301和第二搭件302的拉力，控制第一卡抓件201和第二卡抓件202之间夹角的大小，从而实现夹取馒头的动作。
因为馒头蒸好后会比较烫，而装置本身是金属材质，所以装置在工作一段时间后，夹取组件200会变得比较烫，如果初始状态还能人工用手去将第一卡抓件201和第二卡抓件202之间分开，将馒头夹取好后，在旋转驱动件103的作用带着馒头旋转，但是当夹取组件200变得烫了之后，采用人工打开第一卡抓件201和第二卡抓件202一个一个夹取，容易造成烫伤且工作效率极低，浪费了很多时间。
鉴于此，在本实施例中，连接组件300包括驱动件303，驱动件303同时与第一卡抓件201和第二卡抓件202相连接，驱动第一搭件301拉动第一卡抓件201上下运动，驱动第二搭件302拉动第二卡抓件202上下运动。
较佳的，驱动件303采用气缸驱动，因为气缸的应用领域是张力控制为主，气缸擅长作往复直线运动，尤其适于工业自动化中最多的传送要求——工件的直线搬运。而且，仅仅调节安装在气缸两侧的单向节流阀就可简单地实现稳定的速度控制，也成为气缸驱动系统最大的特征和优势，所以对于没有多点定位要求的用户，绝大多数从使用便利性角度更倾向于使用气缸。如果采用电机完成执行的任务的话，当完成直线运动时，需要通过齿形带或丝杆等机械装置进行传动转化，因此结构相对较为复杂，而且对工作环境及操作维护人员的专业知识都有较高要求。
较佳的，第一卡抓件201和第二卡抓件202内部均中空，便于第一卡抓件201和第二卡抓件202在工作时可以抓住馒头。
较佳的，第一卡抓件201和第二卡抓件202组合后呈半球体状，这样设计更贴合馒头的形状，使得在抓住馒头的同时，不会破坏馒头的外观。
较佳的，延伸架101的数量至少1个，且延伸架101的数量和夹取组件200的数量相同，每一个夹取组件200与每一个延伸架101一一对应。
优选的，为了使得延伸架101在旋转盘102取得平衡，延伸架101的数量在旋转盘102是轴对称设置，为了提高整体系统的工作效率，将延伸架101的 延伸出来的数量分成上、下、左、右四个方向，参考附图，图中每一侧的数量以3个为例，但是延伸架101的数量不仅仅限于3个，图中的个数仅为示意，其他能达到本实施例中要起的作用的数量，也同样在本身申请的保护范围内。
支撑组件100还包括支撑架104，支撑架104呈镂空状，延伸架101、旋转盘102和旋转驱动件103均设于支撑架104的支撑面104a上。支撑架104设置成镂空状，可以在合理的状态下节省了耗材。
在本实施例中的带有托盘搁置的蒸馒头系统的旋转抓取单元，支撑架104置于地上，支撑架104包括支撑面104a，支撑面104a的上端放置旋转驱动件103，支撑面104a的下端放置延伸架101和旋转盘102，其中，旋转驱动件103与旋转盘102相连接，延伸架101和旋转盘102相连接。延伸架101不与旋转盘102相连接的一端通过连接组件300连接夹取组件200。通过连接组件300上的驱动件303驱动夹取组件200上第一卡抓件201和第二卡抓件202之间的张合，从而实现抓取馒头的功能。夹取组件200装夹好馒头后，通过旋转驱动件103旋转角度。在本实施例中，因为将延伸架101分为4个方向设置，因此，每次旋转的角度为90°即可。
参照图5和图6，所述蒸煮模块单元包括蒸煮组件1000，蒸煮组件1000包括受热空间1100和加热空间1200，受热空间1100内设有加热管1101，加热空间1200内设有发电机1201，通过发电机1201对加热管1101加热，从而使得受热空间1100内的温度变高，使得放置到受热空间1100内的馒头均能在需要的温度下进行蒸煮。需要说明的是，在本实施例中，蒸煮组件1000的外面设有控制面板，可以调控加热空间1200中的温度、加热时间等参数。
参照图8～图11，所述托盘放置单元包括第一存储组件500、推动组件600和传动组件700，空托盘放置在第一存储组件500中，通过推动组件600将托盘一个接一个的从第一存储组件500中推到传动组件700上，实现将空托盘往前推动。具体的，第一存储组件500包括托盘搁置板501和升降驱动件502，托盘搁置板501的一端与升降驱动件502相固定连接，升降驱动件502的升降实现托盘搁置板501的升降。
参照图7、图12和图13，较佳的，在本实施例中，还包括托盘暂存单元，托盘暂存单元包括第二存储组件800和送取组件900，放着馒头的托盘放置在第二存储组件800中，通过送取组件900将托盘一个接一个的从第二存储组件 800推到推车上，实现将放置馒头托盘推到推车中。具体的，第二存储组件800包括托盘放置板801和调节驱动件802，托盘放置板801的一端与调节驱动件802相固定连接，调节驱动件802的升降实现托盘放置板801的升降。调节驱动件802包括调节直齿条802a和调节驱动电机802b，调节驱动电机802b包括定齿轮802b-1，且调节直齿条802a和定齿轮802b-1相互咬合，调节驱动电机802b驱动定齿轮802b-1旋转，使得调节直齿条802a做上下运动。第二存储组件800还包括第二外壳803，第二外壳803半包围第二存储组件800，第二外壳803上设有第二凹槽802a和第二平台802b，第二凹槽802a内放置调节直齿条802a，调节直齿条802a与托盘放置板801相固定连接，第二平台802b置于第二存储组件800的前侧。
较佳的，第二平台802b是自第二外壳803的上顶板处延伸出来且不与第二外壳803相互干涉的一侧呈C型缺口的部件。在第二存储组件800的装配上，第二外壳803为第二存储组件800的保护壳，并通过第二凹槽802a将调节直齿条802a与托盘放置板801相连接，使得调节驱动电机802b驱动定齿轮802b-1旋转，并带动调节直齿条802a做上下运动。
较佳的，第二存储组件800的两侧均设有托盘放置板801和调节驱动件802，且两侧的托盘放置板801和调节驱动件802呈轴对称设置，保证了受力的稳定性，并且在驱动时，两侧的调节驱动件802同时驱动，确保托着同一个托盘放置板801在一个水平面上。送取组件900置于第二平台802b上，其包括推拉杆901、送取电机902和定位杆903，其中，定位杆903内部中空，且推拉杆901插入到定位杆903内，推动送取电机902驱动推拉杆901在定位杆903内移动，通过推拉杆901的推动将装满馒头的托盘推到推车中。需要说明的是，在本实施例中，送取组件900还包括推送挡板904，通过推送挡板904推出放置着馒头的托盘，避免因为推拉杆901较细受力面积过小，而无法达到该效果。
实施例2
制备全麦粉：将小麦籽粒磨制得到麸皮和白面粉，将所述麸皮130℃高温加热2h、粉碎后，按原始比例回添至面粉中制得全麦粉。制备面团：在全麦粉中加入酵母、酶制剂和蒸馏水，和面制备面团。发酵、醒发：将所述面团进行发酵，之后进行醒发。蒸煮：将经过醒发的面团进行蒸煮。
全麦馒头的制备方法，具体为：
步骤一：面团的制备，取250g全麦粉和1％(w/w)酵母加入和面机中，加入葡萄糖氧化酶(简称Gox)，其添加量为40μg/g(Gox40)，混合均匀后，缓慢加入70％的蒸馏水，加水过程中用筷子搅拌至絮状。开启和面机最小档“min”搅拌约1min使絮状面粉形成面团，再开启和面机至“1”档，连续和面10min。
步骤二：面团的发酵、醒发，将制备好的全麦面团放置到相对湿度85％、温度34℃的发酵箱中发酵40min。发酵完成的面团分割成4份，每份约70g，利用面团成型机压片20次后手工搓圆成5cm高的面团后，再次将制成的面团放置到相对湿度85％、温度34℃发酵箱中醒发18min。
步骤三：将发酵、醒发完成后的面糊状面团放置到蒸馒头系统中进行处理，具体过程为：
如图1～13所示，将发酵、醒发完成后的面糊状面团放置到第一传送带401a进行传输，与此同时，工作人员将推车中的空托盘放置到第一存储组件500，通过推动组件600将空托盘将托送到第一挡板707a上，并放置到第二传送带701上一部分，由于第二传送带701是运动的，会拉动空托盘一起往前输送。由于输送组件400设于旋转抓取单元的夹取组件200的下方，通过夹取组件200夹取输送组件400上传送到其正下方的馒头，依次放置到蒸煮模块中去蒸煮，控制蒸煮时间20min。夹取组件200通过驱动件303调整第一搭件301和第二搭件302的配合状态(也即相对于原先位置的伸缩状态)，使得夹取组件200能够伸入到蒸煮组件1000中将馒头抓取出来，并旋转放置到传动组件上的托盘上，因此，空托盘在传动组件上实现了装载的功能。
托盘装好馒头后，通过第二传送带701继续往前输送，直至到第二挡板707b处，应当说明的是，第二挡板707b的作用和第一挡板707a的作用，以及设置的方式均为相同的。由于惯性，馒头顺着第二挡板707b进入到第二存储组件800内的托盘放置板801上，放好一层，就通过调节驱动件802调节，使得第二存储组件800内的托盘放置板801一起向上或者向下运动一层，从而保证与第二挡板707b对应的每一层的托盘放置板801均为空的(即，不放置任何托盘)，使得托盘可以每一次都有容纳空间放置。因为放置馒头的托盘边缘会比较烫，通过送取组件900将装置好馒头的托盘推送到推车中，室温冷却1h，测定其品质特性。
本实施例中涉及蒸馒头系统，其主体结构主要包括蒸煮模块单元、旋转抓取单元、托盘放置单元、托盘暂存单元，各单元结构参见实施例1。
实施例3
制备全麦粉：将小麦籽粒磨制得到麸皮和白面粉，将所述麸皮130℃高温加热2h、粉碎后，按原始比例回添至面粉中制得全麦粉。制备面团：在全麦粉中加入酵母、酶制剂和蒸馏水，和面制备面团。发酵、醒发：将所述面团进行发酵，之后进行醒发。蒸煮：将经过醒发的面团进行蒸煮。
全麦馒头的制备方法，具体为：
步骤一：面团的制备，取250g全麦粉和1％(w/w)酵母加入和面机中，添加酶制剂葡萄糖氧化酶(简称Gox)，其添加量为80μg/g(Gox 80)，混合均匀后，缓慢加入70％的蒸馏水，加水过程中用筷子搅拌至絮状。开启和面机最小档“min”搅拌约1min使絮状面粉形成面团，再开启和面机至“1”档，连续和面10min。
步骤二：面团的发酵、醒发，将制备好的全麦面团放置到相对湿度85％、温度34℃的发酵箱中发酵40min。发酵完成的面团分割成4份，每份约70g，利用面团成型机压片20次后手工搓圆成5cm高的面团后，再次将制成的面团放置到相对湿度85％、温度34℃发酵箱中醒发18min。
步骤三：将发酵、醒发完成后的面糊状面团放置到蒸馒头系统中进行处理，具体过程为：
如图1、2、4、5、7、8、11、12、13所示，将发酵、醒发完成后的面糊状面团放置到第一传送带401a进行传输，与此同时，工作人员将推车中的空托盘放置到第一存储组件500，通过推动组件600将空托盘将托送到第一挡板707a上，并放置到第二传送带701上一部分，由于第二传送带701是运动的，会拉动空托盘一起往前输送。由于输送组件400设于旋转抓取单元的夹取组件200的下方，通过夹取组件200夹取输送组件400上传送到其正下方的馒头，依次放置到蒸煮模块中去蒸煮，控制蒸煮时间20min。夹取组件200通过驱动件303调整第一搭件301和第二搭件302的配合状态(也即相对于原先位置的伸缩状态)，使得夹取组件200能够伸入到蒸煮组件1000中将馒头抓取出来，并旋转放置到传动组件上的托盘上，因此，空托盘在传动组件上实现了装载的功能。
托盘装好馒头后，通过第二传送带701继续往前输送，直至到第二挡板707b 处，应当说明的是，第二挡板707b的作用和第一挡板707a的作用，以及设置的方式均为相同的。由于惯性，馒头顺着第二挡板707b进入到第二存储组件800内的托盘放置板801上，放好一层，就通过调节驱动件802调节，使得第二存储组件800内的托盘放置板801一起向上或者向下运动一层，从而保证与第二挡板707b对应的每一层的托盘放置板801均为空的(即，不放置任何托盘)，使得托盘可以每一次都有容纳空间放置。因为放置馒头的托盘边缘会比较烫，通过送取组件900将装置好馒头的托盘推送到推车中，室温冷却1h，测定其品质特性。
本实施例中涉及蒸馒头系统，其主体结构主要包括蒸煮模块单元、旋转抓取单元、托盘放置单元、托盘暂存单元，各单元结构参见实施例1。
实施例4
制备全麦粉：将小麦籽粒磨制得到麸皮和白面粉，将所述麸皮130℃高温加热2h、粉碎后，按原始比例回添至面粉中制得全麦粉。制备面团：在全麦粉中加入酵母、酶制剂和蒸馏水，和面制备面团。发酵、醒发：将所述面团进行发酵，之后进行醒发。蒸煮：将经过醒发的面团进行蒸煮。
全麦馒头的制备方法，具体为：
步骤一：面团的制备，取250g全麦粉和1％(w/w)酵母加入和面机中，分别加入加入酶制剂戊聚糖酶(简称Pn)、葡萄糖氧化酶(简称Gox)，其添加量分别为60μg/g(Pn 60)、40μg/g(Gox 40)，混合均匀后，缓慢加入70％的蒸馏水，加水过程中用筷子搅拌至絮状。开启和面机最小档“min”搅拌约1min使絮状面粉形成面团，再开启和面机至“1”档，连续和面10min。
步骤二：面团的发酵、醒发，将制备好的全麦面团放置到相对湿度85％、温度34℃的发酵箱中发酵40min。发酵完成的面团分割成4份，每份约70g，利用面团成型机压片20次后手工搓圆成5cm高的面团后，再次将制成的面团放置到相对湿度85％、温度34℃发酵箱中醒发18min。
步骤三：将发酵、醒发完成后的面糊状面团放置到蒸馒头系统中进行处理，具体过程为：
如图1、2、4、5、7、8、11、12、13所示，将发酵、醒发完成后的面糊状面团放置到第一传送带401a进行传输，与此同时，工作人员将推车中的空托盘放置到第一存储组件500，通过推动组件600将空托盘将托送到第一挡板707a 上，并放置到第二传送带701上一部分，由于第二传送带701是运动的，会拉动空托盘一起往前输送。由于输送组件400设于旋转抓取单元的夹取组件200的下方，通过夹取组件200夹取输送组件400上传送到其正下方的馒头，依次放置到蒸煮模块中去蒸煮，控制蒸煮时间20min。夹取组件200通过驱动件303调整第一搭件301和第二搭件302的配合状态(也即相对于原先位置的伸缩状态)，使得夹取组件200能够伸入到蒸煮组件1000中将馒头抓取出来，并旋转放置到传动组件上的托盘上，因此，空托盘在传动组件上实现了装载的功能。
托盘装好馒头后，通过第二传送带701继续往前输送，直至到第二挡板707b处，应当说明的是，第二挡板707b的作用和第一挡板707a的作用，以及设置的方式均为相同的。由于惯性，馒头顺着第二挡板707b进入到第二存储组件800内的托盘放置板801上，放好一层，就通过调节驱动件802调节，使得第二存储组件800内的托盘放置板801一起向上或者向下运动一层，从而保证与第二挡板707b对应的每一层的托盘放置板801均为空的(即，不放置任何托盘)，使得托盘可以每一次都有容纳空间放置。因为放置馒头的托盘边缘会比较烫，通过送取组件900将装置好馒头的托盘推送到推车中，室温冷却1h，测定其品质特性。
本实施例中涉及蒸馒头系统，其主体结构主要包括蒸煮模块单元、旋转抓取单元、托盘放置单元、托盘暂存单元，各单元结构参见实施例1。
实施例5
制备全麦粉：将小麦籽粒磨制得到麸皮和白面粉，将所述麸皮130℃高温加热2h、粉碎后，按原始比例回添至面粉中制得全麦粉。制备面团：在全麦粉中加入酵母、酶制剂和蒸馏水，和面制备面团。发酵、醒发：将所述面团进行发酵，之后进行醒发。蒸煮：将经过醒发的面团进行蒸煮。
全麦馒头的制备方法，具体为：
步骤一：面团的制备，取250g全麦粉和1％(w/w)酵母加入和面机中，加入酶制剂戊聚糖酶(简称Pn)、葡萄糖氧化酶(简称Gox)，其添加量分别为60μg/g(Pn 60)、80μg/g(Gox 80)混合均匀后，缓慢加入70％的蒸馏水，加水过程中用筷子搅拌至絮状。开启和面机最小档“min”搅拌约1min使絮状面粉形成面团，再开启和面机至“1”档，连续和面10min。
步骤二：面团的发酵、醒发，将制备好的全麦面团放置到相对湿度85％、 温度34℃的发酵箱中发酵40min。发酵完成的面团分割成4份，每份约70g，利用面团成型机压片20次后手工搓圆成5cm高的面团后，再次将制成的面团放置到相对湿度85％、温度34℃发酵箱中醒发18min。
步骤三：将发酵、醒发完成后的面糊状面团放置到蒸馒头系统中进行处理，具体过程为：
如图1、2、4、5、7、8、11、12、13所示，将发酵、醒发完成后的面糊状面团放置到第一传送带401a进行传输，与此同时，工作人员将推车中的空托盘放置到第一存储组件500，通过推动组件600将空托盘将托送到第一挡板707a上，并放置到第二传送带701上一部分，由于第二传送带701是运动的，会拉动空托盘一起往前输送。由于输送组件400设于旋转抓取单元的夹取组件200的下方，通过夹取组件200夹取输送组件400上传送到其正下方的馒头，依次放置到蒸煮模块中去蒸煮，控制蒸煮时间20min。夹取组件200通过驱动件303调整第一搭件301和第二搭件302的配合状态(也即相对于原先位置的伸缩状态)，使得夹取组件200能够伸入到蒸煮组件1000中将馒头抓取出来，并旋转放置到传动组件上的托盘上，因此，空托盘在传动组件上实现了装载的功能。
托盘装好馒头后，通过第二传送带701继续往前输送，直至到第二挡板707b处，应当说明的是，第二挡板707b的作用和第一挡板707a的作用，以及设置的方式均为相同的。由于惯性，馒头顺着第二挡板707b进入到第二存储组件800内的托盘放置板801上，放好一层，就通过调节驱动件802调节，使得第二存储组件800内的托盘放置板801一起向上或者向下运动一层，从而保证与第二挡板707b对应的每一层的托盘放置板801均为空的(即，不放置任何托盘)，使得托盘可以每一次都有容纳空间放置。因为放置馒头的托盘边缘会比较烫，通过送取组件900将装置好馒头的托盘推送到推车中，室温冷却1h，测定其品质特性。
本实施例中涉及蒸馒头系统，其主体结构主要包括蒸煮模块单元、旋转抓取单元、托盘放置单元、托盘暂存单元，各单元结构参见实施例1。
实施例6
全麦馒头比容的测定：
采用菜籽置换法测定全麦馒头的体积。准确称取馒头的质量m(g)，将馒头置于圆柱型容器中用菜籽掩埋并摇实，铺平表面记录体积V 1(cm 3),拿出馒 头记录此时体积V 0(cm 3)，按公式(1)计算比容：
Figure PCTCN2018121219-appb-000001
酶制剂Pn、Gox应用到全麦馒头上也能明显改善馒头的体积，效果如图14。图15(a)总结了不同梯度的Pn酶对全麦馒头比容的作用效果，结果显示添加Pn能显著增加全麦馒头的比容，且添加量60μg/g Pn(Pn60)时比容增加13.41％，达到最大，继续增加Pn馒头的比容不再有显著性增加。图15(b)总结了Gox以及Pn-Gox复合对全麦馒头比容的作用效果，结果显示添加40μg/g Gox(Gox40)比容增加18.53％，继续增加Gox比容会有略微降低；添加Pn-Gox复合酶也显著改善了全麦馒头的比容，且60μg/g Pn+40μg/g Gox(Pn60Gox40)复合时效果最大，比容增加19.10％。
酶制剂Pn、Gox应用到全麦馒头上也能明显降低其硬度，结果如图16所示。图16(a)为不同梯度的Pn对全麦馒头硬度的影响，结果显示添加Pn酶能显著降低全麦馒头的硬度，且在添加量30μg/g时硬度降低30.62％，但继续增加Pn加酶量，相对于Pn30硬度略微降低但不明显；图16(b)为Gox以及Pn-Gox复合对全麦馒头硬度的作用效果，结果显示Gox、Pn-Gox均使全麦馒头硬度显著性降低，40μg/g Gox使馒头硬度降低42.54％，继续增加Gox添加量，硬度无明显变化，在Pn60Gox40复合添加情况下全麦馒头硬度降低48.76％，作用效果最显著。
图17是利用C-Cell图像分析仪对添加Gox以及Pn-Gox复合下全麦馒头切片拍照得到的截面图，图17A、F～I为馒头切片原始截面图，17a、f～i为C-Cell对切片气室进行分析处理得到的气孔图像，其中，A(a)、F(f)～I(i)分别为实施例1、实施例2、实施例3、实施例4、实施例5制得馒头的截面图。从气孔图像中可以看出添加酶制剂后馒头气室明亮处减少，代表着大气孔数量的降低，且Pn60Gox40时明亮处的数量最低，大气孔数目最少。Gox、Pn-Gox对全麦馒头气孔结构的影响见表1，GOX、Pn-Gox对全麦馒头感官评分的影响见表2。
表1 Gox、Pn-Gox对全麦馒头气孔结构的影响
Figure PCTCN2018121219-appb-000002
Figure PCTCN2018121219-appb-000003
注：数据为平均值±标准差，同一列中不同字母表示显著性差异，n＝4(p<0.05)。
表1为C-Cell图像分析仪对气室图像的分析结果，切片面积的结果与比容的结果相一致，Pn60Gox40的切片面积最大，与空白相比增加了8.31％；Gox与Pn-Gox均能显著增加气孔数量、减小气孔直径，孔壁厚度也都显著性降低，且Pn60Gox40的效果最明显，气孔数量增加53.85％，气孔直径减小31.74％，孔壁厚度降低11.73％。
表2 GOX、Pn-Gox对全麦馒头感官评分的影响
Figure PCTCN2018121219-appb-000004
表2为添加Gox、Pn-Gox后全麦馒头感官评价的结果，发现馒头的弹性、气味、粗糙感等也都显著性提升，总分也都显著性增加。添加40μg/g Gox后馒头总分达到83.6分，继续增加Gox总分不再升高。在Pn-Gox复合下馒头感官品质总分最大，且Pn60Gox40时总分达到85.1，较不加酶的馒头感官评分上升了14.50％。
实施例7
酶制剂对全麦面团水相理化性质的影响：
表3总结了酶制剂对面团水相得率及其中水溶性蛋白、WEAX(不可溶阿拉伯木聚糖)含量的影响，结果表明两种酶复合时水相得率最高，增加了22.01％。添加Pn的水相蛋白含量降低了12.45％，这可能是因为水相得率的增加导致；添加Gox的水相蛋白含量增高了27.75％，可能是蛋白分子间相互作用形成了大分子量蛋白。
表3 酶制剂对全麦面团水相得率及成分的影响
Figure PCTCN2018121219-appb-000005
注：数据为平均值±标准差，同一列中不同字母表示显著性差异，n＝3(p<0.05)。
Pn、Gox及复合下对全麦面团水相SHf(自由巯基)的影响如图18所示。结果显示添加Pn制备的面团水相内SHf与空白相比无明显差异，而添加Gox制备的面团水相内SHf与空白相比降低了9.92％，这与添加Gox后面团内SHf发生降低这一结果相似，这是由于Gox的氧化作用也促进了水相可溶蛋白间SHf转化为二硫键。添加Pn和Gox复合下面团水相内SHf与空白相比降低了38.62％，可能是Gox的氧化作用促进SHf与WEAX的交联反应。
去卷积、二阶求导及拟合后得到全麦面团水相蛋白二级α-螺旋、β-折叠、β-转角、无规卷曲的结果如表4所示，与面团内蛋白二级结果相似，其中也没有无规卷曲。与空白相比，添加60μg/g Pn的面团水相中β-折叠增加4.32％，α-螺旋降低2.54％；添加40μg/g Gox的面团水相中β-折叠增加7.82％，α-螺旋降低4.84％；Pn和Gox复合的面团水相中β-折叠增加最多达到12.22％，α-螺旋下降最大达到8.36％。蛋白展开、分离及重排的过程会导致α-螺旋的降低，而β-折叠的增加则表现为蛋白的聚集过程，使蛋白更加稳定。此研究表明Pn、Gox的添加使面团水相中蛋白更加稳定，且复合下的效果最明显。
表4 酶制剂对全麦面团水相蛋白二级结构的影响
Figure PCTCN2018121219-appb-000006
注：数据为平均值±标准差，同一列中不同字母表示显著性差异，n＝5(p<0.05)。
本发明采用戊聚糖酶和葡萄糖氧化酶的复配酶制剂，通过优选出戊聚糖酶和葡萄糖氧化酶最佳复配比，显著改善了全麦馒头的品质，并通过蒸馒头系统制得的全麦馒头，比容增加19.10％，硬度降低48.76％；内部结构更加细腻均匀，气孔直径降低31.74％；感官评分分别增加14.50％。
应说明的是，以上实施例仅用以说明本发明的技术方案而非限制，尽管参照较佳实施例对本发明进行了详细说明，本领域的普通技术人员应当理解，可以对本发明的技术方案进行修改或者等同替换，而不脱离本发明技术方案的精神和范围，其均应涵盖在本发明的权利要求范围当中。

Claims (9)

  1. 一种全麦馒头的制备方法，其特征在于：包括，
    制备面团：在全麦粉中加入酵母、酶制剂和蒸馏水，和面制备面团；
    发酵、醒发：将所述面团进行发酵，之后进行醒发；
    蒸煮：将经过醒发的面团进行蒸煮。
  2. 如权利要求1所述的全麦馒头的制备方法，其特征在于：所述酶制剂，包括戊聚糖酶和葡萄糖氧化酶，所述戊聚糖酶与葡萄糖氧化酶的质量比为6：4～8。
  3. 如权利要求1或2所述的全麦馒头的制备方法，其特征在于：所述制备面团，其中，所述酵母，以体积比计，加入量为1％，所述酶制剂，其加入量占面团总质量为40～100μg/g，所述和面，时间为10min。
  4. 如权利要求1或2所述的全麦馒头的制备方法，其特征在于：所述发酵、醒发，其中，所述发酵，其相对湿度为85％、温度为34℃，时间为40min。
  5. 如权利要求4所述的全麦馒头的制备方法，其特征在于：所述醒发，其相对湿度为85％、温度为34℃，时间为18min。
  6. 如权利要求1、2或5中任一所述的全麦馒头的制备方法，其特征在于：所述蒸煮，时间为20min。
  7. 如权利要求1、2或5中任一所述的全麦馒头的制备方法，其特征在于：还包括，
    制备全麦粉：将小麦籽粒磨制得到麸皮和白面粉，将所述麸皮高温加热、粉碎后，按原始比例回添至面粉中制得全麦粉。
  8. 如权利要求7所述的全麦馒头的制备方法，其特征在于：所述高温加热，温度为130℃，时间为2h。
  9. 一种用于全麦馒头的酶制剂，其特征在于：所述酶制剂包括戊聚糖酶和葡萄糖氧化酶，所述戊聚糖酶与葡萄糖氧化酶的质量比为6：4，所述酶制剂在全麦馒头中的添加量为戊聚糖酶60μg/g、葡萄糖氧化酶40ug/g。
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