High-fiber coarse cereal flour and preparation method of the high-fiber coarse cereal flour

A multi-grain, high-fiber technology, applied in the preparation of multi-grain high-fiber flour, in the field of multi-grain high-fiber flour, can solve the problems of different composition, structure and characteristics of multi-grain, restricting the research and development and production of multi-grain flour, and prone to rancidity, etc., so as to improve the taste. and processing properties, improve gluten-free protein content, and improve the effect of digestibility and absorption

Inactive Publication Date: 2015-12-23
NINGXIA JIADAO HALAL FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In particular, free fatty acids in miscellaneous grain flour are prone to rancidity, and the composition, structure and characteristics of various miscellaneous grains are different. Some miscellaneous grains have high oil content and are not easy to crush. These problems restrict the development and production of miscellaneous grain flour.

Method used

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  • High-fiber coarse cereal flour and preparation method of the high-fiber coarse cereal flour
  • High-fiber coarse cereal flour and preparation method of the high-fiber coarse cereal flour

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A miscellaneous grain high-fiber flour, comprising the following composition in parts by weight: high-gluten wheat flour: miscellaneous grain bran flour=7:1;

[0040] The mass fraction of the miscellaneous grain bran powder is: wheat bran powder: oat bran powder: corn flour=5:2:2;

[0041] The high-fiber flour with miscellaneous grains has the mixed smell of wheat and miscellaneous grains, and the taste is normal without peculiar smell;

[0042] The dietary fiber content of the miscellaneous grain high-fiber flour is not less than 6.0%, and the wet gluten content is 30-36%;

[0043] Ash content (on a dry basis), ≤2.80%;

[0044] Thickness, all through CQ14 sieve;

[0045] Other indicators are:

[0046] Sand content, ≤0.02%; magnetic metal objects, ≤0.003g / kg; moisture ≤13.5%; fatty acid value (calculated on a wet basis), mgKOH / 100g, ≤80;

[0047] The above percentage "%" is the mass percentage;

[0048] A method for preparing miscellaneous grain high-fiber flour, c...

Embodiment 2

[0063] A miscellaneous grain high-fiber flour comprises the following composition in parts by weight: high-gluten wheat flour: miscellaneous grain bran flour=9:1;

[0064] The mass fraction of the miscellaneous grain bran powder is: wheat bran powder: oat bran powder: corn flour=4:3:1;

[0065] The high-fiber flour with miscellaneous grains has the mixed smell of wheat and miscellaneous grains, and the taste is normal without peculiar smell;

[0066] The dietary fiber content of the miscellaneous grain high-fiber flour is not less than 6.0%, and the wet gluten content is 32-36%;

[0067] Ash content (on a dry basis), ≤2.80%;

[0068] Thickness, all through CQ14 sieve;

[0069] Other indicators are:

[0070] Sand content, ≤0.02%; magnetic metal objects, ≤0.003g / kg; moisture ≤13.5%; fatty acid value (calculated on a wet basis), mgKOH / 100g, ≤80;

[0071] The above percentage "%" is the mass percentage;

[0072] A method for preparing miscellaneous grain high-fiber flour, com...

Embodiment 3

[0087] A miscellaneous grain high-fiber flour, comprising the following composition in parts by weight: high-gluten wheat flour: miscellaneous grain bran flour=7:3;

[0088] The miscellaneous grain bran powder is wheat bran powder and oat bran powder, and the ratio of wheat bran powder and oat bran powder is not limited;

[0089] The high-fiber flour with miscellaneous grains has the mixed smell of wheat and miscellaneous grains, and the taste is normal without peculiar smell;

[0090] The dietary fiber content of the miscellaneous grain high-fiber flour is not less than 6.0%, and the wet gluten content is 30-32%;

[0091] Ash content (on a dry basis), ≤2.80%;

[0092] Thickness, all through CQ14 sieve;

[0093] Other indicators are:

[0094] Sand content, ≤0.02%; magnetic metal objects, ≤0.003g / kg; moisture ≤13.5%; fatty acid value (calculated on a wet basis), mgKOH / 100g, ≤80;

[0095] The above percentage "%" is the mass percentage;

[0096] A method for preparing misce...

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Abstract

The invention relates to high-fiber coarse cereal flour and a preparation method of the high-fiber coarse cereal flour and belongs to the technical field of food processing. The high-fiber coarse cereal flour comprises the following components in ratio by weight: high-gluten wheat flour: coarse cereal bran powder= (7-9) :(3-1); dietary fiber content of the high-fiber coarse cereal flour is no lower than 6.0% and wet gluten content is 30-36%; ash content (on the basis of dry base) is no higher than 2.80%; the degree of fineness completely passes screening of a No. CQ14 screen; and the coarse cereal bran powder is at least one selected from wheat bran powder, oat bran powder and corn powder. The preparation method comprises the following steps: mixing the high-gluten wheat flour and the coarse cereal bran powder according to the ratio and uniformly blending, so that the high-fiber coarse cereal flour is obtained. According to the invention, the high-gluten wheat flour is used as base powder and a certain proportion of coarse cereal bran powder, such as the wheat bran powder, the oat bran powder and the like, is added therein, so that coarse cereal flour is prepared; thus, no addition of flour improver is required to improve processing performances of the coarse cereal flour in catalytic yeast fermentation, foaming, coagulation and the like; moreover, the dietary fiber content is increased.

Description

technical field [0001] The invention relates to miscellaneous grain high-fiber flour and a preparation method of the miscellaneous grain high-fiber flour, which belongs to the technical field of grain processing. Background technique [0002] Flour, a powder made from wheat, is a staple food in much of northern China. According to the protein content in flour, it can be divided into high-gluten flour, medium-gluten flour, low-gluten flour and gluten-free flour. There are many kinds of food made from flour, with various styles and flavors. As a staple food, it is closely related to people's life. Bran powder is mainly composed of the cortex and aleurone layer of crops such as wheat and oats. It is generally separated during processing and is often used as feed or other methods. It has low utilization value and low added value. The rich dietary fiber in it cannot be consumed Fully utilized, resulting in a great waste of resources. With the rapid development of the food indu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/025A23L1/105
CPCA23V2002/00A23V2200/14A23V2200/10A23V2250/5106A23V2300/48
Inventor 陈玮琳何兰兰
Owner NINGXIA JIADAO HALAL FOOD
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