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Staple food Matuo made of coarse cereals as main materials and preparation method thereof

A technology of miscellaneous grains and mochi, which is applied in the field of staple food mochi and its preparation, can solve the problems of miscellaneous grains with rough taste, poor entrance, and unsuitable staple food products, so as to prevent protein aggregation and denaturation caused by cold and heat, increase water retention, and palatability good effect

Active Publication Date: 2015-03-04
HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a staple food matuo made of miscellaneous grains as the main material, which is used to solve the problem that miscellaneous grains have a rough taste and poor entrance, and are not suitable for staple food products in the prior art. problem, another object of the present invention is to provide the preparation method of this staple food matuo made of miscellaneous grains as main ingredient

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment １

[0021] This staple food matuo made of miscellaneous grains as the main ingredient and its preparation method are as follows:

[0022] ① Making dough: Put 60% wheat flour and 40% oat flour into the dough mixer, add 1.2 times the volume of water, mix well and knead for 4 minutes, set aside.

[0023] ②Preparation of miscellaneous grains powder: Steam oats, buckwheat, broomcorn millet, millet and other miscellaneous grains under the condition of 120MPa for 4 min, and dry at 50°C. The dried samples were pulverized, and the fineness of miscellaneous grains powder reached 60 μm.

[0024] ③ Evenly mix and ferment the raw materials for making noodle cakes: Add 40% oat flour, 20% buckwheat flour, 30% millet flour, and 10% millet flour to 1.5 times the volume of water, 4% eggs, and 3% honey , fructose 1.5%, sucrose ester 1%, saturated glycerol monoglyceride 1.3%, α-amylase 1%, etc. were mixed evenly, and 3% yeast powder was added to ferment for 3 h at 32°C and humidity 70%.

[0025] ④ P...

Embodiment 2

[0028] This staple food matuo made of miscellaneous grains as the main ingredient and its preparation method are as follows:

[0029] ① Making the outer skin: Put 40% of wheat flour and 60% of oat flour into the dough mixer, add 1.5 times the volume of water, mix well and knead for 6 minutes, set aside.

[0030] ②Preparation of miscellaneous grains powder: Steam oats, buckwheat, broomcorn millet, millet and other miscellaneous grains under the condition of 120MPa for 4.5 min, and dry at 50°C. The dried samples were crushed, and the fineness of miscellaneous grains powder reached 60 μm.

[0031] ③ Evenly mix and ferment the raw materials for making noodle cakes: add 1.5 times the volume of water, 6% eggs, and 2% honey to the processed oat flour, 30% buckwheat flour, 20% millet flour, and 20% millet flour , fructose 2%, sucrose ester 1.3%, saturated glycerol monoglyceride 1.9%, α-amylase 1.6%, etc. were mixed evenly, and 4% yeast powder was added and fermented at 33°C and humidi...

Embodiment 3

[0035] This staple food matuo made of miscellaneous grains as the main ingredient and its preparation method are as follows:

[0036] ① Production of the outer skin: put 30% of wheat flour and 70% of oat flour into the dough mixer, add 1.5 times the volume of water, mix well and knead for 5 minutes, set aside.

[0037] ②Preparation of miscellaneous grains powder: Steam oats, buckwheat, broomcorn millet, millet and other miscellaneous grains under the condition of 120MPa for 5 min, and dry at 50°C. The dried samples were pulverized, and the fineness of miscellaneous grains powder reached 60 μm.

[0038] ③ Evenly mix and ferment the raw materials for making noodle cakes: add 40% oat flour, 10% buckwheat flour, 30% millet flour, and 20% millet flour to 1.5 times the volume of water, 7% eggs, and 5% honey , fructose 1%, sucrose ester 2%, saturated glycerol monoglyceride 1%, α-amylase 2%, etc. were mixed evenly, and 5% yeast powder was added to ferment at 30°C and humidity 80% for ...

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Abstract

The invention relates to a staple food Matuo made of coarse cereals as main materials and a preparation method thereof. The staple food Matuo is prepared from wrapper and bread, wherein the wrapper rolls the bread to form a strip-shaped object, the wrapper and the bread at two ends of the strip-shaped object are kneaded together, and two pieces of bread with the same size are aligned up and down, wherein the wrapper is prepared from the following components in percentage by weight: 30-60 percent of wheat flour and 20-50 percent of oat flour; the bread is prepared from the following components in percentage by weight: 80-95 percent of coarse cereal flour, 3-7 percent of eggs, 2-5 percent of honey, 1-3 percent of fructose, 1-2 percent of sucrose ester, 1-3 percent of saturated glycerinum monostearin, 0.5-2 percent of alpha-amylase and 0.2-2 percent of flaxseed oil; the coarse cereal powder is prepared by pre-cooking the coarse cereals at high pressure and grinding the coarse cereals, and the granularity of the coarse cereal powder reaches 60mu m. The staple food Matuo tastes smooth and soft, and can be used for solving the problems that coarse cereal in the prior art tastes rough, is poor in flavor, and is not suitable for preparing staple foods.

Description

1. Technical field [0001] The invention relates to a staple food eaten in daily life, in particular to a staple food matuo made of miscellaneous grains as a main ingredient and a preparation method thereof. 2. Background technology [0002] Coarse grains have the characteristics of "high trace element content, high dietary fiber, high alkali-acid neutralization, high vitamin content, high protein to amino acid ratio, and low calorie". When matched with polished rice, white flour, fish, etc., the nutrition is complementary, and it is the guarantee of human dietary nutrition. Safe scientific combination. Grains are rich in rutin, isoflavones, choline, saponins and other substances, which can lower blood sugar, lower fat, lose weight, laxative, detoxify, prevent cancer and enhance disease resistance. However, due to the low yield, poor taste, and weak awareness of health care of miscellaneous grains, its research level is weak and its processing level is low. Due to the lack o...

Claims

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Application Information

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IPC IPC(8): A23L1/105A23L1/29A23L7/104A23L33/00
CPCA23L7/107A23L29/30A23L33/10A23L33/115A23P20/20A23V2002/00A23V2200/328A23V2250/204A23V2250/628A23V2250/30A23V2250/192
Inventor 刁静静陈洪生曹龙奎柯希望
Owner HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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