Steamed bread rich in buckwheat flavonoids and production technology thereof

A technology of tartary buckwheat flavonoids and steamed bread, which is applied in the field of tartary buckwheat flavonoid-rich steamed bread and its production technology, can solve the problems of tartary buckwheat with few particles and poor taste, and achieve the effects of improving nutritional value, solving coarse structure, and broadening applications

Inactive Publication Date: 2011-11-02
河南兴泰科技实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a kind of steamed bread rich in tartary buckwheat flavonoids and its production process, so as to overcome the current situation that tartary buckwheat is less used in diet and has coarse grains and poor taste when eaten

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 1) Preparation of tartary buckwheat flour

[0018] Tartary buckwheat germination process: It consists of the process of selecting tartary buckwheat seeds, adding water to germinate, drying, and grinding. In the water-added germination process, the selected raw tartary buckwheat is soaked in water at 30°C for 8 days to achieve germination; it is dried with hot air until the moisture content of the tartary buckwheat grains is below 15%, and ground for later use.

[0019] 2) The production process of steamed bread rich in tartary buckwheat flavonoids: Add 100 parts of medium-gluten wheat flour, 44 parts of water, 10 parts of tartary buckwheat flour, and 0.6 parts of yeast into the dough mixer and mix for 8 minutes, and the dough is continuously pressed on the tablet machine for 15 minutes. Road, and then divided into shapes. Put the molded steamed bun base into a proofing box with a temperature of 38±1°C and a relative humidity of 80-90% to proof for 40 minutes, then stea...

Embodiment 2

[0021] 1) Preparation of tartary buckwheat powder

[0022] Soak the selected raw tartary buckwheat in water at 40° C. for 6 days, and achieve germination; others are the same as in Example 1.

[0023] 2) The production process of steamed bread rich in tartary buckwheat flavonoids: add 100 parts of medium-gluten wheat flour, 70 parts of water, 40 parts of tartary buckwheat flour, and 1.2 parts of yeast into the dough mixer and mix for 12 minutes, and then continuously press the dough on the tablet machine for 20 minutes. Road, and then divided into shapes. Put the molded steamed buns into a proofing box at a temperature of 38±1°C and a relative humidity of 80%-90% to proof for 50 minutes, then steam for 25 minutes to obtain a finished product. The total tartary buckwheat flavonoid content was 13.3 mg / g steamed bread (dry basis).

Embodiment 3

[0025] 1) Preparation of tartary buckwheat powder

[0026] Soak the selected raw tartary buckwheat in water at 36° C. for 7 days to achieve germination; others are the same as in Example 1.

[0027] 2) The production process of steamed bread rich in tartary buckwheat flavonoids: add 100 parts of medium-gluten wheat flour, 55 parts of water, 20 parts of tartary buckwheat flour, and 1 part of yeast into the dough mixer and mix for 10 minutes, and then continuously press the dough on the tablet machine for 20 minutes. Road, and then divided into shapes. Put the formed steamed buns into a proofing box at a temperature of 38±1°C and a relative humidity of 80%-90% for 45 minutes, and then steam for 25 minutes to obtain a finished product. The total tartary buckwheat flavonoid content was 8.5 mg / g steamed bread (dry basis).

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Abstract

The invention which belongs to the field of foods especially relates to a steamed bread which is rich in buckwheat flavonoids, and a production technology thereof. The steamed bread is produced from the following raw materials, by weight, 100 parts of medium-strength wheat flour, 10 to 40 parts of buckwheat flour, and 0.6 to 1.2 parts of yeast. The steamed bread rich in buckwheat flavonoids provided by the present invention has a high nutrition value, and allows disadvantages of buckwheat foods which are crude structures, bad taste and not easy acception of general consumers to be avoided when buckwheat is added into the steamed bread.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to steamed buns rich in tartary buckwheat flavonoids and a production process thereof. Background technique [0002] With the rapid development of my country's economy, Chinese residents consume too much livestock meat and oily food, but insufficient intake of cereal food, food processing is too fine and too fine, and environmental pollution is relatively serious, which has led to an increasing number of people with chronic diseases and high blood pressure in our country. , diabetes, obesity, colorectal cancer, breast cancer and other diseases are growing rapidly. Chronic diseases have become the greatest threat to public nutrition and health in our country. [0003] Modern clinical medical observations show that tartary buckwheat and its products have the functions of lowering blood sugar, blood fat, urine sugar and enhancing human immunity, etc., which are called "three lowering" h...

Claims

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Application Information

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IPC IPC(8): A23L1/105A23L1/29A23L7/104A23L33/00
Inventor 刘晓真柴松敏刘建军
Owner 河南兴泰科技实业有限公司
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