Premixed powder for preparing whole coarse cereal steamed bun

A technology of premixed flour and miscellaneous grains, which is applied in the field of food steamed bread, can solve the problems of single quantity of miscellaneous grains and unbalanced nutrition of products, and achieve the effects of extending shelf life, improving taste, and increasing product specific volume

Inactive Publication Date: 2013-05-08
HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to provide a premixed whole grain steamed bread powder, which is used to solve the problem of single variety of miscellaneous grains and unbalanced nutrition of the product in the existing production related technology of miscellaneous grain steamed bread

Method used

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  • Premixed powder for preparing whole coarse cereal steamed bun

Examples

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Comparison scheme
Effect test

Embodiment 1

[0023] In the embodiment of the present invention, 30 parts of corn flour, 10 parts of red bean flour, 5 parts of black bean flour, 5 parts of kidney bean flour, 5 parts of mung bean flour, 5 parts of soybean flour, 10 parts of black rice flour, 10 parts of small yellow rice flour, and 10 parts of sorghum flour 5 parts of rice flour, 5 parts of barley rice flour, 5 parts of buckwheat flour, 5 parts of sesame powder, 0.5 part of polyglycerol fatty acid ester, 0.005 part of cellulase, 0.01 part of xylanase, 0.5 part of sorbitol, 0.5 part of active dry yeast 0.5 part of baking powder, 0.002 part of tricalcium phosphate, 2 parts of cross-linked pregelatinized carboxymethyl starch. Modified starches can be derived from corn, potato or tapioca.

[0024] Such as figure 1 Shown, the production method of this whole multigrain steamed bread premix powder is:

[0025] First, the miscellaneous grains are pretreated

[0026] (1) Select, wash and drain the miscellaneous grain raw materia...

Embodiment 2

[0035] In the embodiment of the present invention, 20 parts of corn flour, 5 parts of red bean flour, 5 parts of black bean flour, 5 parts of chickpea flour, 10 parts of mung bean flour, 5 parts of soybean flour, 10 parts of black rice flour, and 10 parts of small yellow rice flour , 10 parts of sorghum rice flour, 10 parts of barley rice flour, 9 parts of buckwheat flour, 1 part of sesame powder, 0.5 part of polyglycerol fatty acid ester, 0.001 part of cellulase, 0.002 part of xylanase, 1 part of sorbitol, active dry 1 part of yeast, 0.1 part of baking powder, 0.003 part of tricalcium phosphate, 1 part of cross-linked pregelatinized carboxymethyl starch.

[0036] The production method of this whole multigrain steamed bread premix powder is:

[0037] First, the miscellaneous grains are pretreated

[0038] (1) Select, wash and drain the miscellaneous grain raw materials;

[0039] (2) Dry the drained miscellaneous grains at a drying temperature of 45°C until the water content ...

Embodiment 3

[0047] In the embodiment of the present invention, 40 parts of corn flour, 5 parts of red bean flour, 10 parts of black bean flour, 2 parts of pea flour, 2 parts of broad bean flour, 2 parts of lentil flour, 2 parts of green bean flour, 2 parts of chickpea flour, 5 parts of mung bean flour, 5 parts of soybean flour, 5 parts of black rice flour, 5 parts of small yellow rice flour, 5 parts of sorghum rice flour, 4 parts of barley rice flour, 2 parts of oat flour, 2 parts of barley flour, 1 part of rye flour, 1 part of sesame flour , 0.5 part of polyglycerol fatty acid ester, 0.003 part of cellulase, 0.006 part of xylanase, 0.2 part of sorbitol, 0.7 part of active dry yeast, 0.3 part of baking powder, 0.001 part of tricalcium phosphate, cross-linked pregelatinization 0.5 parts of carboxymethyl starch.

[0048] The production method of this whole multigrain steamed bread premix powder is:

[0049] First, the miscellaneous grains are pretreated

[0050] (1) Select, wash and drain...

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Abstract

The invention relates to premixed powder for preparing whole coarse cereal steamed bun. The premixed powder for preparing the whole coarse cereal steamed bun is prepared by mixing and processing the following materials in parts by weight: 20-40 parts of corn flour, 5-10 parts of small red bean flour, 5-10 parts of black bean flour, 5-10 parts of kidney bean flour, 5-10 parts of mung bean flour, 5-10 parts of soybean flour, 5-10 parts of black rice flour, 5-10 parts of small yellow rice flour, 5-10 parts of broomcorn flour, 5-10 parts of coix seed flour, 5-10 parts of buckwheat, 1-5 parts of sesame flour, 0.1-0.5 part of polyglycerol fatty acid ester, 0.001-0.015 part of a complex enzyme preparation, 0.1-1 part of sorbitol, 0.5-1 part of active dry yeast, 0.1-0.5 part of baking powder, 0.001-0.003 part of tricalcium phosphate and 0.5-2 parts of cross-linked pre-gelatinized carboxymethyl starch. According to the premixed powder disclosed by the invention, about 12 kinds of different types of varicolored coarse cereal flour (having five colors) of which the function and the nutrient are optimized and complementary to one another are scientifically and reasonably selected to completely replace wheal flour so as to comprehensively balance nutrient demands of human bodies, is good in taste of prepared steamed bun, and greatly simplifies the steamed bun production procedures.

Description

1. Technical field [0001] The invention relates to food steamed buns that people often eat on the table in the food field, and in particular to a premixed whole grain steamed bun powder. 2. Background technology [0002] Steamed buns are a traditional staple food in my country. At present, the raw materials for making steamed buns in the market are still dominated by highly refined wheat flour. Long-term partial eclipse can easily lead to a large lack of nutrients such as vitamins, essential amino acids, and trace minerals in the human body, resulting in diabetes, hypertension, hyperlipidemia, hyperglycemia, colon cancer, cardiovascular and cerebrovascular diseases, coronary heart disease, obesity, etc. There are a large number of people who are sick of the rich and the rich in modern times. [0003] Miscellaneous grains refer to all kinds of grains and grains other than rice and wheat, which have significant functions of nutrition and health care. Mainly reflected in: 1) ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L1/09A23L7/104
Inventor 曹龙奎周睿张桂芳包鸿慧
Owner HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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