Whole grain premixed dumpling flour containing puffed sorghum, and preparation method thereof

A technology of whole grain and dumpling flour, applied in food preparation, food science, application and other directions, can solve the problems of low protein digestibility of sorghum flour, slow hydrolysis rate of starch substances, etc., and achieve the effect of improving functionality

Active Publication Date: 2015-07-29
NORTHWEST A & F UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The dumpling wrapper made of the dumpling powder has the color and burnt aroma of whole grain red sorghum puffed powder, smooth taste, balanced nutrition, high antioxidant activity, slow hydrolysis of starch substances, and overcomes the protein digestibility of sorghum flour low problem

Method used

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  • Whole grain premixed dumpling flour containing puffed sorghum, and preparation method thereof
  • Whole grain premixed dumpling flour containing puffed sorghum, and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0070] Example 1: The preparation method of whole-grain red sorghum puffed powder 1: take red sorghum grains with a peeling rate of 6%, grind them to 60 mesh, and adjust the moisture content of the material to 18%-22% for the obtained whole-grain red sorghum raw powder. After sealing overnight, carry out extrusion puffing. The puffing temperature is set to 100°C in zone I, 120°C in zone II, and 150°C in zone III (manufacturer: Jinan Saixin Machinery Co., Ltd., model: DS32-II). The feed rate is 6kg / h, the screw speed is 240r / min, the puffed product is crushed to 90-100 mesh, and the moisture content of the puffed powder is 10%-12%.

Embodiment 2

[0071] Example 2: The preparation method of whole grain red sorghum puffed powder 2: the sorghum bran powder crushed to 60 mesh is added to the sorghum fine powder at a ratio of 20% (based on the whole grain red sorghum raw powder as 100%) to obtain whole grain For raw red sorghum powder, adjust the moisture content of the material to 18%-22%. After sealing overnight, carry out extrusion and puffing. The feed rate is 5kg / h, the screw speed is 230r / min, the puffed product is crushed to 90-100 mesh, and the moisture content of the puffed powder is 10%-12%.

Embodiment 3

[0072] Example 3: The preparation method of whole grain red sorghum puffed powder 3: the sorghum bran powder crushed to 60 mesh is added to the sorghum fine powder at a ratio of 15% (based on the whole grain red sorghum raw powder as 100%) For grain red sorghum raw powder, adjust the moisture content of the material to 18%-22%. After sealing overnight, carry out extrusion and puffing. The feed rate is 6.5kg / h, the screw speed is 210r / min, the puffed product is crushed to 90-100 mesh, and the moisture content of the puffed powder is 10%-12%.

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Abstract

The invention discloses a whole grain premixed dumpling flour containing puffed sorghum and a preparation method thereof. According to the whole grain premixed dumpling flour, wheat flour and whole grain red sorghum puffed powder are taken as total flour materials, wherein weight ratio of wheat flour to the whole grain red sorghum puffed powder ranges from 5:5 to 7:3; and the whole grain premixed dumpling flour is prepared via adding vital gluten, soy isolate protein, and konjac glucomannan for mixing at an appropriate ratio. According to the preparation method, puffing technology is adopted for processing whole grain sorghum powder, so that problems caused by application of whole grain sorghum powder in dumpling wrapper processing are solved, wherein the problems are that: adding ratio is low, molding is difficult to realize, product palatability is poor, and protein digestibility is low. The obtained whole grain premixed dumpling flour possesses unique color and scorch aroma flavor of sorghum puffed powder; mouthfeel of dumpling wrappers prepared from the whole grain premixed dumpling flour is smooth; technology demands of hand made or machine made dumpling wrappers are satisfied; dumpling kinds are increased; application method is simple; and the whole grain premixed dumpling flour is suitable for household dumpling preparation, restaurant fancy cooking, and coarse cereal dumpling production of processing enterprises.

Description

technical field [0001] The invention belongs to the field of grain processing and production, and in particular relates to a production technology of puffed whole grain sorghum premixed dumpling powder for deep processing of sorghum. Background technique [0002] At present, with the improvement of people's living standards, people's requirements for the quality of diet are getting higher and higher, and the concept of diet has gradually changed from "eat well" to "eat healthy". Whole grain food is favored by more and more people. Whole grain flour is rich in dietary fiber, vitamins, mineral elements and phenolic compounds, carotenoids, vitamin E, lignans, β-glucan, resistance Phytochemical components such as starch, phytosterols and phytic acid. Studies have shown that fiber intake is closely related to health. Increased fiber intake is more likely to produce a sense of satiety and helps reduce calorie intake. Various phytochemical components in grains have antioxidant eff...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/18A23L1/305A23L7/10
Inventor 王敏谭斌杜春艳刘航樊环环王丽静
Owner NORTHWEST A & F UNIV
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