Corn steamed bun preblended flour, corn steamed buns, preparation method of corn steamed bun preblended flour and preparation method of corn steamed buns

A technology of premixed powder and steamed bread powder, which is applied in the field of corn steamed bread and its production, corn steamed bread premixed powder and its preparation field, which can solve the problem of poor appearance and taste of corn steamed bread, unreasonable nutrient distribution ratio, self-made corn steamed bread Trouble and other problems, to achieve the effect of fine and uniform texture, improved elasticity and taste, and shortened fermentation time

Inactive Publication Date: 2015-12-23
CHANGSHA KAIXUE GRAIN & OIL FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] However, the selection and ratio of raw materials for corn buns is extremely important. It is often necessary to search for raw materials everywhere in corn bun manufacturers, chain stores or homemade corn buns. After purchasing raw materials, the production needs to weigh each component. It is very troublesome for steamed bun manufacturers, chain stores or homemade corn steamed buns; and for inexperienced people, if they do not understand the ratio of various raw materials, the appearance, shape and taste of the corn buns made are not good; in addition, the ratio of raw materials Unreasonable, single nutrition, and irrational distribution of nutrients, which is not conducive to gastrointestinal absorption

Method used

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  • Corn steamed bun preblended flour, corn steamed buns, preparation method of corn steamed bun preblended flour and preparation method of corn steamed buns
  • Corn steamed bun preblended flour, corn steamed buns, preparation method of corn steamed bun preblended flour and preparation method of corn steamed buns
  • Corn steamed bun preblended flour, corn steamed buns, preparation method of corn steamed bun preblended flour and preparation method of corn steamed buns

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053]The present embodiment provides a corn steamed bread premix, comprising the following components by weight percentage:

[0054]

[0055] Add 24% puffed corn flour in this embodiment. The present invention adopts corn steamed bun premixed flour with increased content of puffed corn flour and appropriately reduced content of wheat flour to prepare corn steamed bread, which not only has the best puffing effect, but also has the best taste and is most easily digested and absorbed. Corn buns made of premixed flour are especially suitable for people with weak digestion, such as children, the elderly or people with poor spleen and stomach digestion. Experiments have shown that when the content of puffed corn flour is higher, it is 24% to 29%, while the content of wheat flour is lower, which can be 65% to 70%.

Embodiment 2

[0057] This embodiment provides a method for preparing the corn steamed bread premix powder of Embodiment 1, comprising the following steps:

[0058] 1) Weigh the components of puffed corn flour, glutinous rice flour, defatted and deodorized soybean flour, gluten powder, and baking powder according to the component ratio of the corn steamed bun premixed powder;

[0059] 2) Mix the components weighed in step 1) uniformly;

[0060] 3) taking the premixed auxiliary material prepared in step 2), wheat flour, and steamed bun powder improver according to the component ratio of the corn steamed bun premixed powder;

[0061] 4) Mix the components weighed in step 3) uniformly;

[0062] 5) Packing step 4) corn bread premix powder.

Embodiment 3

[0064] This embodiment provides corn steamed buns made by using the corn steamed bun premix powder of Embodiment 1.

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PUM

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Abstract

The invention provides corn steamed bun preblended flour and a preparation method thereof, and further provides corn steamed buns prepared from the corn steamed bun preblended flour and a preparation method of the corn steamed buns, wherein the corn steamed bun preblended flour does not need to be compounded once again and can be directly used in corn steamed bun manufacturers and chain stores for preparing the corn steamed buns or can be directly used at home for making the corn steamed buns by users. The corn steamed bun preblended flour comprises the following components in percentage by weight: 65-75% of wheat flour, 13-29% of puffing corn flour, 2-4% of glutinous rice flour, 1-3% of degreased beany flavor-free soybean flour, 1-3% of vital wheat gluten, 1-2% of baking powder and 0.05-0.1% of a modifier for steamed bun flour. The making method of the corn steamed buns is simple, and the corn steamed buns which are made are smooth in surfaces, good in shapes, loose, delicious, reasonable in the compounding ratio of nutrient components and easy to absorb.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to corn steamed bread premix and a preparation method thereof, and corn steamed bread made by using the corn steamed bread premix and a preparation method thereof. Background technique [0002] Pre-mixed powder (some are also called pre-mixed powder) refers to the baking raw materials that are pre-mixed with some raw and auxiliary materials used in baking according to the formula, and then sold to manufacturers for use. [0003] Categories of mixes include: cake mixes, bread mixes, mochi mixes, tiramisu mixes, donut mixes, mochi bread mixes, muffin mixes powder, mochi premix and multigrain premix. [0004] The effect of corn: [0005] 1) The cellulose content in corn is very high, which has the characteristics of stimulating gastrointestinal peristalsis and accelerating excretion of feces, and can prevent constipation, enteritis, intestinal cancer, etc.; [0006] 2) Corn...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/36
Inventor 吴士钫赵传文
Owner CHANGSHA KAIXUE GRAIN & OIL FOOD
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