Method for preparing series food by means of triticale mixed flour

A technology of triticale flour and wheat, which is applied in the field of preparing a series of foods from triticale mixed flour, which can solve the problems of lack of development of triticale food, meet the needs of taste and quality, control the rise of blood sugar, and improve the effect of processing quality

Inactive Publication Date: 2016-05-11
馆陶县科学技术局
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Tested by authoritative organizations, the GI of triticale flour is 72, which is a medium GI food, lower than that of common wheat flour, and more suitable for diabetics than common wheat flour. However, the development of triticale food is still very lacking.

Method used

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  • Method for preparing series food by means of triticale mixed flour

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] Example 1: Preparation of triticale and mung bean sugar-lowering steamed bread with triticale mixed flour

[0051] (1) Take the following weight (g) components: triticale flour 64, mung bean flour 16 and gluten flour 12.

[0052] (2) Black wheat and mung bean sugar-reducing steamed buns are prepared by the following method:

[0053] 1) Pre-mixed flour: Mix the triticale flour, mung bean flour, and gluten powder in the above formula through a 60-mesh sieve for later use. Among them, take 2 / 3 and add 0.4g of Angel yeast powder, and reserve 1 / 3 as dry flour for later use ;

[0054]2) Mantou dough making: add the dry flour with Angel Yeast Powder into water and knead into a smooth round shape;

[0055] 3) Fermentation: Put the dough kneaded in step 2) into a fermentation box at 35°C-40°C for 1.5 hours of fermentation, and stop fermentation when the volume of the dough increases to 1.5-2 times the original volume;

[0056] 4) Kneading again: take out the fermented dough i...

Embodiment 2

[0060] Example 2: Preparation of triticale and mung bean sugar-lowering steamed bread with triticale mixed flour

[0061] (1) Take the following weight (g) components: 76 triticale flours, 19 mung bean flours and 4 gluten flours.

[0062] (2) Black wheat and mung bean sugar-reducing steamed buns are prepared by the following method:

[0063] 1) Pre-mixed flour: Mix the triticale flour, mung bean flour, and gluten powder in the above formula through a 60-mesh sieve for later use. Among them, take 2 / 3 and add 0.2g of Angel yeast powder, and reserve 1 / 3 as dry flour for later use ;

[0064] 2) Mantou dough making: add the dry flour with Angel Yeast Powder into water and knead into a smooth round shape;

[0065] 3) Fermentation: put the dough kneaded in step 2) into a fermentation box at 35°C-40°C for 2 hours, and stop the fermentation when the volume of the dough increases to 1.5-2 times the original volume;

[0066] 4) Kneading again: take out the fermented dough in step 3), ...

Embodiment 3

[0070] Example 3: Preparation of triticale and mung bean sugar-lowering steamed buns with triticale mixed flour

[0071] (1) Weigh the following components by weight (g): triticale flour 73, mung bean flour 17.5 and gluten powder 7.5.

[0072] (2) Black wheat and mung bean sugar-reducing steamed buns are prepared by the following method:

[0073] 1) Pre-mixed powder: mix the triticale flour, mung bean powder and gluten powder in the above formula through a 60-mesh sieve for later use, among which, add 0.3g of Angel yeast powder to 2 / 3, and reserve 1 / 3 as dry powder for later use;

[0074] 2) Making steamed bun dough: add the part of the flour that has been added with Angel yeast powder to water, and knead it into a smooth round shape;

[0075] 3) Fermentation: put the dough kneaded in step 2) into a fermentation box at 35°C-40°C for 2 hours, and stop the fermentation when the volume of the dough increases to 1.5-2 times the original volume;

[0076] 4) Kneading again: take o...

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Abstract

The invention discloses a method for preparing series food by means of triticale mixed flour. The method comprises the steps of mixing triticale flour with green bean flour according to a certain proportion to form original flour; adding a proper amount of vital gluten and/or konjaku flour to the original flour, conducting even mixing to obtain the triticale mixed flour, and making the triticale mixed flour into triticale and green bean blood glucose reduction steamed buns, triticale and green bean blood glucose reduction noodles, triticale and green bean blood glucose reduction cookies or triticale and green bean blood glucose reduction paste. Guantao triticale is taken as the main material, and the original flour obtained after triticale flour and green bean flour are mixed according to a certain proportion has a better blood glucose increase control effect compared with purer triticale flour. Meanwhile, by adding vital gluten and/or konjaku flour to the original flour, the processing quality of triticale flour is improved effectively, and products with good taste are obtained.

Description

technical field [0001] The invention relates to the technical field of nutritious food processing, in particular to a method for preparing a series of foods from mixed triticale flour. Background technique [0002] In recent years, the number of diabetic patients in China has been on the rise, reaching 114 million in 2013. Chronic damage and dysfunction of eyes, kidneys, heart, blood vessels, and nerves caused by high blood sugar seriously threaten the life safety of diabetic patients. By preventing blood sugar from rising and regulating blood sugar to return to normal level, it is the key for diabetics to improve their physical condition and prevent and treat diabetic syndrome. The glycemic index (GI) is the ratio of the blood sugar raising effect of a certain food to the blood sugar raising effect of a standard food (usually glucose). The higher the value, the easier it is to cause blood sugar to rise. Diabetics are suitable for eating foods with a lower GI. [0003] Th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L7/104A23L7/109A23L33/10A23L29/244A23L29/30A23L33/185A21D13/08A21D10/00A21D2/36A21D2/28
CPCA21D10/005A21D2/181A21D2/362A21D2/366A23V2002/00A23V2200/328A23V2250/5486A23V2250/5066A23V2200/14
Inventor 任贵兴徐玉法朱莹莹高岳马玉玲么杨
Owner 馆陶县科学技术局
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