Method for preparing bread natural flavor additive through sprouted wheat

A technology of germinated wheat and natural flavor, applied in the field of food processing, can solve the problems of unfavorable food safety, weak flavor and unpopularity of ordinary bread, and achieve the effect of strong flavor and improved nutritional value.

Active Publication Date: 2014-12-10
广东鸿信食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But ordinary bread is bland and unpopular
Excessive addition of some flavors and fragrances produces a variety of bread products, but it does not meet the current pursuit of green food and is not conducive to food safety

Method used

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  • Method for preparing bread natural flavor additive through sprouted wheat
  • Method for preparing bread natural flavor additive through sprouted wheat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Select 5500g of wheat seeds that are full and plump and have no defects in wheat germ as raw materials (the content of proline in wheat seeds is 0.2‰-0.3‰, the content of arginine is 0.5‰-0.6‰, and the content of reducing sugar is 0.5%-0.6%), The content of amino acids was detected by HPLC (reference: Liu Ruoshi, Preparation of lactic acid bacteria sourdough starter and its fermentation and baking characteristics [D]. Wuxi: Jiangnan University, 2010), and the content of reducing sugar was determined by DNS method (reference: Zhao Kai, Xu Pengju, Gu Guangye, 3,5-dinitrosalicylic acid colorimetric determination of reducing sugar content [J]. Food Science, 2008,29(08): 524-536).

[0017] Rinse the wheat seeds with water, soak them in 27500 g of 1.25% sodium hypochlorite solution for 10 minutes, take out the wheat seeds and rinse them with sterile water three times to remove the sodium hypochlorite, let them stand at room temperature for 10 minutes, and dry the surface moist...

Embodiment 2

[0023] Select 5500g of wheat seeds that are full and plump and have no defects in wheat germ as raw materials (the content of proline in wheat seeds is 0.2‰-0.3‰, the content of arginine is 0.5‰-0.6‰, and the content of reducing sugar is 0.5%-0.6%), Amino acid content was detected by high performance liquid phase analysis (reference: Liu Ruoshi. Preparation of lactic acid bacteria sourdough starter and research on its fermentation and baking characteristics [D]. Wuxi: Jiangnan University, 2010), and the content of reducing sugar was determined by DNS method (reference: Zhao Kai, Xu Pengju, Gu Guangye. 3,5-Dinitrosalicylic acid colorimetric determination of reducing sugar content [J]. Food Science, 2008,29(08): 524-536).

[0024] Rinse the wheat seeds with water, soak them in 27500 g of 1.25% sodium hypochlorite solution for 10 minutes, take out the wheat seeds and rinse them with sterile water three times to remove the sodium hypochlorite, let them stand at room temperature for...

Embodiment 3

[0030] Select 20 kg of wheat seeds that are full and plump and have no defects in wheat germ as raw materials (the content of proline in wheat seeds is 0.2‰-0.3‰, the content of arginine is 0.5‰-0.6‰, and the content of reducing sugar is 0.5%-0.6%). Amino acid content was detected by high performance liquid phase analysis (reference: Liu Ruoshi. Preparation of lactic acid bacteria sourdough starter and research on its fermentation and baking characteristics [D]. Wuxi: Jiangnan University, 2010), and the content of reducing sugar was determined by DNS method (reference: Zhao Kai, Xu Pengju, Gu Guangye. 3,5-Dinitrosalicylic acid colorimetric determination of reducing sugar content [J]. Food Science, 2008,29(08): 524-536).

[0031]After the wheat seeds were rinsed with water, they were soaked in 100 kg of 1.25% sodium hypochlorite solution for 20 minutes. The wheat seeds were taken out and rinsed with sterile water three times to remove the sodium hypochlorite. They were left to s...

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Abstract

The invention provides a method for preparing a bread natural flavor additive through sprouted wheat, and belongs to the technical field of food processing. According to the method, qualified wheat seeds which are subjected to strict quality screening are chosen, and the wheat seeds are subjected to cleaning, soaking, sprout cultivation, elutriation and drying, crushing and screening and baking to obtain the bread natural flavor additive. According to the additive, the sprouted wheat seeds are used as raw materials, so that the additive enables bread to have natural wheat aroma and scorch aroma and to be rich in flavor. Compared with common bread, the bread added with the additive is rich in dietary fiber, y-aminobutyric acid and the like, and nutritive value of the bread is improved.

Description

technical field [0001] The invention relates to a method for preparing bread natural flavor additives from germinated wheat, which belongs to the technical field of food processing. Background technique [0002] Wheat belongs to the grass family, and is the most widely distributed and largest food crop in the world. Its planting area and total output are both the first of the cereals. The main components of wheat are starch and protein, which play an important role in people's food structure and food consumption. The germination process of wheat is the action of a natural endogenous enzyme. Wheat is germinated and hydrolyzed to produce small molecule amino acids, reducing sugars and other products. After baking and other heat treatment, germinated wheat with unique flavor can be obtained, which affects and improves the quality of baked products. The flavor of bread mainly comes from the Maillard reaction and fat oxidation. During the fermentation process, yeast and enzymes...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/38
Inventor 徐学明吕萍杨哪吴凤凤吴雪莹段翔陶晗金征宇
Owner 广东鸿信食品有限公司
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