Coarse grain pastry flour and manufacture method thereof

A production method and coarse grain technology, applied in the field of food processing, can solve the problems of easy aging of starch and poor quality of starchy foods, and achieve the effects of improving absorption rate, alleviating aging, and enriching nutritional structure

Inactive Publication Date: 2012-11-14
东莞市圣心食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the prior art, coarse grains are typical starchy foods. However, during the storage of starchy fo

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] A kind of whole grain pasta flour, it comprises the raw material of following weight:

[0061] Corn 100 kg, sorghum 20 kg, buckwheat 50 kg, soybean 30 kg, wheat active gluten flour 15 kg, salt 1.2 kg;

[0062] Enzyme hydrolysis auxiliary material xylanase: add 0.7g per kilogram of the total mass of the above-mentioned corn, sorghum, buckwheat and soybean;

[0063] Modified auxiliary material lactic acid: 0.4% of the mass of the enzymatic slurry;

[0064] Neutralizing auxiliary material sodium bicarbonate: its weight is such that the pH value of the modified slurry is 7.0.

[0065] The preparation method of above-mentioned whole grain pasta flour is as follows:

[0066] (1) Weighing: Weigh 100 kg of corn, 20 kg of sorghum, 50 kg of buckwheat, 30 kg of soybean, 15 kg of wheat active gluten flour, and 1.2 kg of table salt;

[0067] (2) Refining: The above-mentioned corn, sorghum, buckwheat and soybeans are respectively subjected to impurity removal treatment, and the abov...

Embodiment 2

[0077] A kind of whole grain pasta flour, it comprises the raw material of following weight:

[0078] Corn 80 kg, sorghum 25 kg, buckwheat 45 kg, soybean 30 kg, wheat active gluten flour 10 kg, salt 0.9 kg;

[0079] Enzyme hydrolysis auxiliary material xylanase: add 0.65g per kilogram of the total mass of the above-mentioned corn, sorghum, buckwheat and soybean;

[0080] Modified auxiliary material lactic acid: 0.3% of the mass of the enzymatic slurry;

[0081] Neutralizing auxiliary material sodium bicarbonate: its weight is such that the pH value of the modified slurry is 7.0.

[0082] The preparation method of above-mentioned whole grain pasta flour is as follows:

[0083] (1) Weighing: Weigh 80 kg of corn, 25 kg of sorghum, 45 kg of buckwheat, 30 kg of soybean, 10 kg of wheat active gluten flour, and 0.9 kg of table salt;

[0084] (2) Refining: The above-mentioned corn, sorghum, buckwheat and soybeans are respectively subjected to impurity removal treatment, and the abo...

Embodiment 3

[0094] A kind of whole grain pasta flour, it comprises the raw material of following weight:

[0095] Corn 120kg, sorghum 20kg, buckwheat 40kg, soybean 35kg, wheat active gluten powder 13kg, salt 1.1kg;

[0096] Enzyme hydrolysis auxiliary material xylanase: add 0.7g per kilogram of the total mass of the above-mentioned corn, sorghum, buckwheat and soybean;

[0097] Modified auxiliary material lactic acid: 0.45% of the mass of the enzymatic slurry;

[0098] Neutralizing auxiliary material sodium bicarbonate: its weight is such that the pH value of the modified slurry is 7.0.

[0099] The preparation method of above-mentioned whole grain pasta flour is as follows:

[0100] (1) Weighing: Weigh 120kg of corn, 20kg of sorghum, 40kg of buckwheat, 35kg of soybean, 13kg of wheat active gluten flour, and 1.1kg of table salt;

[0101] (2) Refining: The above-mentioned corn, sorghum, buckwheat and soybeans are respectively subjected to impurity removal treatment, and the above-mentio...

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Abstract

The invention relates to the technical field of food processing, in particular to a coarse grain pastry flour and a manufacture method thereof. The coarse grain pastry flour comprises, by weight, 80-120 parts of corns, 10-30 parts of sorghum, 40-60 parts of buckwheat, 20-40 parts of soybeans, 10-20 parts of wheat active gluten powder, 0.8-1.6 parts of salt, enzymolysis auxiliary material xylanase, modified auxiliary material lactic acid and neutralized auxiliary material sodium bicarbonate. The manufacture method of the coarse grain pastry flour comprises the steps of (1) weighing, (2) slurrying, (3) enzymolysis, (4) modification, (5) neutralization, (6) centrifugation, (7) drying and (8) mixing and stirring. The coarse grain pastry flour has high nutritional value and nutrient substance absorbing rate. By means of the manufacture method of the coarse grain pastry flour, the nutrient substance absorbing rate of the coarse grain pastry flour can be improved, and the ageing problem of the coarse grain pastry flour can be effectively relieved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a coarse grain pasta flour and a preparation method thereof. Background technique [0002] Coarse grains are relative to some fine grains such as polished rice and white flour that people eat in daily life, mainly including corn, millet, sorghum, buckwheat, wheat bran, etc. in cereals, as well as various dry beans, such as mung beans, green beans, soybeans , red beans, etc. Studies have shown that eating an appropriate amount of coarse grains is not only beneficial to ensure the normal function of people's digestive system, but also can reduce the risk of diseases such as high blood pressure, obesity, gastric cancer, and ulcerative enteritis. [0003] However, as people's requirements for nutritional value are getting higher and higher, in daily life, the nutritional value of a single coarse grain can no longer meet people's living requirements. Moreover, coarse grains ...

Claims

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Application Information

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IPC IPC(8): A23L1/105A23L1/30A23L7/104
Inventor 卢汝滔
Owner 东莞市圣心食品有限公司
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