Aleurone layer steamed bun and making process thereof

The technology of aleurone layer and wheat aleurone layer is applied in the field of aleurone layer steamed bread and its production process, which can solve the problems of increasing production cost, affecting dough fermentation, and poor taste of steamed bread, so as to save resources, improve human immunity, Delicate taste effect

Active Publication Date: 2014-12-03
JIAXING HEXIN TECH VENTURE CAPITAL INVESTMENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although the above three methods can increase the dietary fiber of steamed buns and improve the nutritional deficiencies of existing steamed buns, they have the following disadvantages: adding miscellaneous grains and bran, since the main component of miscellaneous grains and bran is cellulo

Method used

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  • Aleurone layer steamed bun and making process thereof
  • Aleurone layer steamed bun and making process thereof
  • Aleurone layer steamed bun and making process thereof

Examples

Experimental program
Comparison scheme
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Embodiment 1

[0054] See attached figure 1 , wherein 1 represents the steamed steamed buns in this embodiment, and its components are as follows: the proportion of flour raw materials is 80% of high-gluten flour and 20% of the content of wheat aleurone layer; the mass ratio of the added auxiliary materials to the flour raw materials is: The amount of dry yeast is 1%-2%; fungal α-amylase 2-4PPM; xylanase 40-80PPM; vitamin C 5-15PPM; glucose oxidase 20-40PPM; water addition 45%-55%.

[0055] attached by figure 1 It can be seen that the color of the steamed buns steamed with this formula is light brown, the specific volume is almost the same as that of wheat flour steamed buns, and the steamed buns have a uniform structure and a full shape. At the same time, the steamed bun has a good taste and fully meets the edible requirements.

Embodiment 2

[0057] See attached figure 1 , wherein 2 represents the steamed buns steamed in this embodiment, and its components are as follows: the proportion of flour raw materials is 70% of high-gluten flour and 30% of the content of wheat aleurone layer; the mass ratio of the added auxiliary materials to the flour raw materials is: The amount of dry yeast is 1%-2%; fungal α-amylase 2-4PPM; xylanase 40-80PPM; vitamin C 5-15PPM; glucose oxidase 20-40PPM; water addition 45%-55%.

[0058] attached by figure 1 It can be seen that the steamed buns steamed with this formula are light brown in color, and the specific volume is slightly smaller than that of wheat flour steamed buns, but the steamed buns have uniform structure, full shape and smooth surface. At the same time, the steamed bun has a good taste and fully meets the edible requirements; moreover, because the content of the content of the wheat aleurone layer is increased, the steamed bun with the formula can provide richer nutrients...

Embodiment 3

[0060] Refer to attached figure 2 The steaming process of steamed bread with aleurone layer of the present invention is described, and the steaming process includes the following steps: (1) mixing: mixing wheat aleurone layer content, high-gluten flour, fungal α-amylase, xylanase, vitamin C. Mix glucose oxidase and dry yeast for 20 minutes; (2) Kneading dough: Preheat the dough mixing bowl to 32°C, put the above mixed materials into the mixing bowl, add 45% to 55% water, and start Mixing machine, knead the dough for 5-10 minutes; (3) Forming: press the dough 8-15 times until the skin is smooth and flat, and make steamed buns; (4) proofing: ferment the steamed buns in the fermentation box for 35-60 minutes , where the temperature of the proofing box is 35°C to 37°C, and the relative humidity is 80% to 85%; (5) steaming: steaming in a boiling water pot for 18 to 22min, wherein the pressure of steaming is 0.25 to 0.35MP , then remove and cool to room temperature. Then it can b...

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Abstract

The invention discloses an aleurone layer steamed bun and a making process thereof. The aleurone layer steamed bun comprises the following components: flour raw materials and added auxiliary materials, wherein the flour materials comprise 60-80 percent of high gluten flour and 20-40 percent of wheat aleurone layer content; the added auxiliary materials are as follows according to the mass percent in the flour raw materials: 0.5-3 percent of dried yeast, 1-6PPM of fungal alpha-amylase, 20-100PPM of xylanase, 15-50PPM of glucose oxidase and 45-55 percent of water. The steamed bun is prepared by adopting procedures of kneading, forming, final-fermenting, steaming and the like, and is smooth in surface and uniform in structure. The steamed bun disclosed by the invention is rich in dietary fibers, proteins, mineral substances, unsaturated fatty acid, vitamin B, nicotinic acid, folic acid, polyphenol and the like, and has the effects of improving the digestive activity, and preventing multiple diseases.

Description

technical field [0001] The present application relates to a nutritious food and a production method thereof, in particular to an aleurone-layered steamed bread and a production process thereof. Background technique [0002] Mantou is an ancient traditional pasta of the Han nationality. As a traditional staple food of the Chinese people, its status has not changed so far. It is one of the indispensable staple foods on the table, and its market consumption rate exceeds 30%. Since modern times, flour processing has become more and more refined. A large number of nutrients in wheat, such as dietary fiber, B vitamins, vitamin E, and minerals, have been stripped during processing. Long-term consumption of steamed buns made of flour is not good for human health. It is easy to cause obesity, constipation, colon cancer, cardiovascular disease, etc. [0003] With the improvement of health awareness, people pay more and more attention to improving steamed bread to enrich its nutrition...

Claims

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Application Information

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IPC IPC(8): A23L1/105A21D8/04A23L1/302A23L7/104A23L33/15
CPCA23L7/104A23L33/00A23L33/15A23V2002/00A23V2200/308A23V2200/326A23V2200/324A23V2200/30A23V2250/708A23V2250/5106
Inventor 吴亮王程彭少然兰晓光
Owner JIAXING HEXIN TECH VENTURE CAPITAL INVESTMENT
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