Nutrient steamed bun powder pre-mixed with whole-wheat germs and soybeans and preparation method thereof

A technology of wheat germ and steamed bread powder, which is applied in the fields of baking, dough processing, food science, etc., and can solve the problems of nutritional value analysis, consideration, single flour ingredients, etc.

Inactive Publication Date: 2012-04-04
中粮面业(扬州)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Steamed buns are people's daily food. The flour ingredients of existing steamed buns are relatively single, mainly wheat flour, corn flour, etc., and s

Method used

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  • Nutrient steamed bun powder pre-mixed with whole-wheat germs and soybeans and preparation method thereof
  • Nutrient steamed bun powder pre-mixed with whole-wheat germs and soybeans and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] 1. Preparation of raw materials and excipients.

[0016] 1) Preparation of basic wheat flour: Large-scale factories use the mid-way flour extraction method to produce high-precision wheat flour, and at the same time, use the flour mixing bin to mix the flour according to the proportion of each flour outlet tube. (Moisture≤14%).

[0017] 2) Preparation of wheat germ powder: Wheat flour middle road powder method: 1B, 2B mill tooth roller crushing → selection of coarse grains → light crushing → mill light roller strong pressure → sieving → flat germ (reserve 20W sieve Shangwu);

[0018] Fresh wheat germ → impurity removal → selection → steaming → wheat germ dryer → cooling (moisture ≤ 4%) → superfine pulverizer crushing → sieving (full pass 80 mesh sieve) → wheat germ powder → vacuum packaging.

[0019] 3) Preparation of bran powder: fresh bran → screening to remove impurities → steaming to eliminate enzyme treatment → drying (120°C-180°C, moisture ≤ 8%) → cooling (room ...

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Abstract

A nutrient steamed bun powder pre-mixed with whole-wheat germs and soybeans comprises main material and auxiliary material. The main material comprises the following components by weight in percent: 75-85% of wheat basic powder, 7-12% of bran powder, 4-6% of wheat germ meal, 2-5% of air suction powder and 1-3% of soybean meal. The auxiliary material comprises swallow brand high-sugar dry yeast, white granulated sugar and baking powder; and the swallow brand high-sugar dry yeast, the white granulated sugar and the baking powder are 1%, 3% and 1% of the weight of the main material. The flour enhances the nutrient substances which human bodies lack while having all nutrient substances of the wheat grains. The steamed bun powder has good quality, good taste, full fillet and bean fragrance. The shelf life of the product is greatly improved via drying the germs and the bran.

Description

technical field [0001] The invention relates to flour for steaming steamed buns, belonging to the technical field of food. Background technique [0002] Steamed buns are people's daily food. The flour ingredients of existing steamed buns are relatively single, mainly wheat flour, corn flour, etc., and some steamed buns are mixed with wheat flour, corn flour, etc. However, the mixing ratio is arbitrary, and there is no nutrition Value analysis and consideration. With the development of society and the continuous improvement of people's living standards, higher requirements are put forward for the nutritional value of steamed buns. It is hoped that steamed buns not only have good appearance, good taste, but also rich nutritional value. Contents of the invention [0003] The purpose of the present invention is to provide a nutritious whole wheat germ soybean premixed steamed bread flour to meet the needs of the market. While the flour has all the nutritional value of wheat g...

Claims

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Application Information

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IPC IPC(8): A21D2/36
Inventor 莫斌
Owner 中粮面业(扬州)有限公司
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