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Processing method of barley bread

A processing method and barley technology, applied in the field of food processing, can solve the problems of poor food appearance quality, low gluten content, lack of elasticity, etc., and achieve the effect of chewy taste, complete shape, and normal color

Active Publication Date: 2011-09-07
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The object of the present invention is to propose a barley flour that uses nutrient-rich barley flour as raw material to process and prepare the barley flour for the defects of poor appearance quality, hard texture, lack of elasticity, and poor palatability due to the lack of viscous protein and low gluten content of the barley flour raw material. The processing method of barley bag with neat appearance, smooth appearance, normal color and good palatability, in order to facilitate the promotion of barley food that is beneficial to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1: (barley bag preparation 1)

[0032] The processing method of this barley bag (steamed bread) is carried out as follows:

[0033] (1) Preparation of barley flour: barley grains → drying (45°C, 4 hours, water content to 13%) → 85°C, 30min inactivation of enzymes (mainly inactivation of amylase) → shelling → milling → sieving ( Aperture 100mm) → barley flour, spare;

[0034] (2) Raw material formula: by weight 250 parts of barley flour, 250 parts of high-gluten special flour, 5 parts of yeast powder, 2 parts of amylase, 2 parts of hemicellulase, 5 parts of sodium bicarbonate, 2 parts of d-tartaric acid, 1 part of calcium stearoyl lactylate, 10 parts of sugar, 2 parts of table salt, 10 parts of egg white, 13 parts of milk powder and 300 parts of water, weigh and prepare materials;

[0035] (3) Kneading, kneading, and raising the dough to make barley embryo: first mix the dry ingredients and egg white, add water and knead the dough, put it into the kneading m...

Embodiment 2

[0038] Embodiment 2: (barley bag preparation 2)

[0039] In this example, in step (1), dry the barley seeds at 45°C for 5 hours to reduce the moisture content to 13%; 4 parts of yeast powder, 1 part of amylase, 1.5 parts of hemicellulase, 3 parts of sodium bicarbonate, 1 part of d-tartaric acid, 0.5 parts of calcium stearoyl lactylate, 9 parts of white sugar, 1.5 parts of table salt, 5 parts of egg white, milk powder 10 parts, 310 parts of water; in step (3), place it at 28° C. for 35 minutes; the rest of the process is the same as in Example 1.

Embodiment 3

[0040] Embodiment 3: (preparation of steamed stuffed bun with barley filling 3)

[0041] In this example, the raw material weight formula of step (2) is: 300 parts of barley flour, 200 parts of high-gluten special flour, 3 parts of yeast powder, 1.5 parts of amylase, 1 part of hemicellulase, 4 parts of sodium bicarbonate, d - 1.5 parts of tartaric acid, 0.8 parts of calcium stearoyl lactylate, 8 parts of sugar, 1 part of table salt, 8 parts of egg white, 15 parts of milk powder, and 305 parts of water; in step (3), place it at 30°C for 30 minutes and make it Stuffing stuffed bun embryos, at the same time fresh meat and Chinese cabbage or leeks are made into fillings in a ratio of 1:3, and stuffing stuffing is added to the bun embryos to make stuffed stuffed buns; the rest of the steps and processes are the same as in Example 1.

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Abstract

The invention discloses a processing method of barley bread, belonging to the technical field of food processing. The method is carried out according to the following steps: (1) preparation of barley bread; (2) preparation of raw materials of barley bread; (3) preparation of barley bread embryo or bun embryo by dough mixing, dough kneading and dough leavening; (4) bread steaming by step warming; and (5) quick-frozen preservation. In the invention, barley flour rich in nutrition and health factor is prepared into barley bread and / or bun, thereby having the characteristics of complete shape, normal color, no shrinkage and collapse on the surface, uniform quality, elasticity, quagginess, chewy mouthfeel, no raw taste, no teeth sticking, and the like, and having the characteristic fragrance of barley. The invention can be popularized and applied to food industry.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing barley flour into barley buns (steamed buns or steamed stuffed buns) by using barley flour as a raw material. Background technique [0002] Barley is a grass plant that is grown in many regions of my country. Among the world's cereal crops, the total area and total output of barley ranks fourth after wheat, rice, and corn. At present, the total output of barley in the world is about 130-150 million tons. my country's barley area and total production rank fifth behind rice, wheat, corn and millet. Since the beginning of the 21st century, the area of ​​barley has stabilized at 1.5-1.7 million hectares, with a total output of 4.5-5 million tons. Among them, winter barley is mainly distributed in various provinces and cities in the Yangtze River Basin, accounting for about 1 / 2 of the total barley area in the country and 1 / 3 of the total output; naked...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L7/10
Inventor 杨建明袁亚郜海燕汪军妹陈文煊贾巧君房祥军朱靖环陈杭君林峰
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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