Wheat bran stuffing and preparing method thereof

A technology for wheat bran and stuffing, which is applied to the preparation of wheat bran stuffing and the field of wheat bran stuffing, and achieves the effects of improving edible quality, full shape and delicate taste.

Inactive Publication Date: 2017-01-04
BENGBU COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] After retrieval, the current research on directly processing edible fillings with wheat bran as the base material is blank both internationally and domestically.

Method used

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  • Wheat bran stuffing and preparing method thereof
  • Wheat bran stuffing and preparing method thereof
  • Wheat bran stuffing and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] The stuffing is prepared by the following method:

[0061] (1) Mix wheat bran and starch in a weight ratio of 3:1 to obtain the first mixture, then add water accounting for 20% of the weight of the first mixture, mix evenly, puff and pulverize to obtain 20-mesh puffed powder, puffed A screw extruder is adopted, the screw speed of the screw extruder is 170r / min, the extrusion temperature is 160°C, and the pulverizer is used for crushing;

[0062] (2) Carrageenan, potassium chloride, and sodium carboxymethylcellulose are mixed in a ratio of 1.0:0.4:1.0 by weight to obtain a gel water-holding agent;

[0063] (3) Mix the gel water-retaining agent and white granulated sugar uniformly in a weight ratio of 1:20, and the mixing time is 3 minutes to obtain the second mixture;

[0064] (4) Add 55 parts by weight of water to 21 parts by weight of the second mixture while stirring, stir evenly and heat to boiling, keep boiling slightly for 5 minutes to obtain a transparent liquid;...

Embodiment 2

[0069] The stuffing is prepared by the following method:

[0070] (1) Mix wheat bran and starch in a weight ratio of 3.3:1 to obtain the first mixture, then add water accounting for 21.5% of the weight of the first mixture, after mixing evenly, puff and pulverize to obtain 28-purpose puffed powder, puffed Adopt a screw extruder, the screw speed of the screw extruder is 173r / min, the extrusion temperature is 165°C, and the crushing adopts a pulverizer;

[0071] (2) Carrageenan, potassium chloride, and sodium carboxymethylcellulose are mixed in a ratio of 1.05:0.45:1.05 by weight to obtain a gel water-retaining agent;

[0072] (3) Mix the gel water-retaining agent and soft white sugar in a ratio of 1.05:21.5 by weight, and the mixing time is 3.5 minutes to obtain the second mixture;

[0073] (4) Add 60 parts by weight of water to 23 parts by weight of the second mixture while stirring, stir evenly and heat to boiling, keep boiling slightly for 6.5 minutes to obtain a transparen...

Embodiment 3

[0078] The stuffing is prepared by the following method:

[0079] (1) Mix wheat bran and starch in a weight ratio of 3.5:1 to obtain the first mixture, then add water accounting for 22.5% of the weight of the first mixture, mix evenly, puff and pulverize to obtain 30 mesh puffed powder, puffed A screw extruder is adopted, the screw speed of the screw extruder is 175r / min, the extrusion temperature is 170°C, and pulverizer is used for crushing;

[0080] (2) Carrageenan, potassium chloride, and sodium carboxymethylcellulose are mixed in a ratio of 1.1:0.5:1.1 by weight to obtain a gel water-holding agent;

[0081] (3) Mix the gel water-retaining agent and brown sugar powder in a ratio of 1.1:22.5 by weight, and the mixing time is 4 minutes to obtain the second mixture;

[0082] (4) Add 62.5 parts by weight of water to 23.6 parts by weight of the second mixture while stirring, stir evenly and heat to boiling, keep boiling slightly for 7.5 minutes to obtain a transparent liquid; ...

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Abstract

The invention relates to wheat bran stuffing and a preparing method thereof. The method includes the steps that wheat bran and starch are mixed to obtain a first mixture, water is added and uniformly mixed with the first mixture, and puffed powder is obtained through puffing and smashing; carrageenan, potassium chloride and sodium carboxymethylcellulose are mixed to obtain a gel water carrying agent; the gel water carrying agent and edible sugar are mixed uniformly to obtain a second mixture; water is added into the second mixture under the stirring condition, the second mixture is mixed uniformly and heated to boil, and the slight boiling state is kept for 5-10 min to obtain transparent liquid; the liquid is cooled, sucrose aliphatic ester is added and stirred to be dissolved, edible oil is added under the stirring condition to obtain a third mixture, and the third mixture is homogenized to obtain homogenized liquid; the puffed powder is added into the homogenized liquid and mixed uniformly to obtain a fourth mixture, and the fourth mixture is concentrated until the water content of the fourth mixture is 40-45% to prepare the wheat bran stuffing. The method is simple in process and rich in nutrition.

Description

technical field [0001] The invention relates to a filling, more specifically, the invention relates to a wheat bran filling; meanwhile, the invention also relates to a preparation method of the wheat bran filling. Background technique [0002] Now, stuffing is widely used in various cakes (as: glutinous rice balls, mochi, moon cake etc.) as core material. Generally, the stuffing is made by heating and boiling fruits under high-sugar conditions. The characteristics of the filling are: it is a gelatinous semi-solid product with a delicate, tender and full shape, a certain degree of gelatinity, smearability (thickness) and water holding capacity, high sugar content, and a good taste. thick. [0003] The World Health Organization recommends that the daily dietary fiber intake for adults should be 27-40g; the US FDA recommends that the daily dietary fiber intake for adults should be 20-35g; The daily dietary fiber intake should be 25-30g. According to the survey results, the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L7/161A23L29/30
CPCA23V2002/00
Inventor 王家良邓源喜怀军王梅张冬青黄世瑜
Owner BENGBU COLLEGE
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