Whole-oatmeal steamed bread and making method thereof

A production method and technology of oat flour, applied in the field of food processing, can solve the problems of few additions, can not meet people's nutritional needs, etc., and achieve the effects of reducing accumulation, good taste and appearance, and preventing diabetes.

Inactive Publication Date: 2017-04-26
ZHANGJIAKOU ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The whole oatmeal steamed bun provided by the invention solves the problem that oatmeal can only be added as an auxiliary material in the existing staple food of the masses, and the addition amount is very small, which cannot meet people's nutritional needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A steamed bun made of whole oat flour is made of the following components in parts by weight: 90 parts of superfine oat powder, 80 parts of water, 2 parts of dry yeast, 4 parts of gluten powder, 2 parts of xylitol, 1 part of sodium carbonate, 2 parts of glucose, 1 part of flour improver, 10 parts of wet gluten, 1 part of baking soda, 2 parts of edible oil, wherein the flour improver consists of 15% carrageenan, 10% xanthan gum, and 10% guar gum , 8% distilled glyceryl monostearate, 8% sodium tripolyphosphate and 49% cornstarch. Wet gluten is mixed with gluten powder and water in a ratio of 1:2 and placed in the refrigerator at 4 Stand still at ℃ for 12 hours, then cut into dices whose length, width and height are 2-4mm.

[0025] Specifically follow the steps below:

[0026] Step 1. Take fresh oats, wash them with water, spread them flat on a tray with two layers of wet gauze, let them stand at room temperature for 12 hours to allow them to germinate, then clean the ger...

Embodiment 2

[0032] A steamed bun made of whole oat flour is made of the following components in parts by weight: 100 parts of superfine oat powder, 90 parts of water, 3 parts of dry yeast, 6 parts of gluten powder, 3 parts of xylitol, 1 part of sodium carbonate, 4 parts of glucose, 2 parts of flour improver, 10 parts of wet gluten, 1 part of baking soda, 2.5 parts of edible oil, wherein the flour improver consists of 15% carrageenan, 10% xanthan gum, and 10% guar gum , 8% distilled glyceryl monostearate, 8% sodium tripolyphosphate and 49% cornstarch. Wet gluten is mixed with gluten powder and water in a ratio of 1:2 and placed in the refrigerator at 4 Stand still at ℃ for 12 hours, then cut into dices whose length, width and height are 2-4mm.

[0033] Specifically follow the steps below:

[0034] Step 1. Take fresh oats, wash them with water, spread them flat on a tray with two layers of wet gauze, let them stand at room temperature for 10 hours to germinate, then clean the germinated oa...

Embodiment 3

[0040] A steamed bun made of whole oat flour is made of the following components in parts by weight: 110 parts of superfine oat powder, 100 parts of water, 4 parts of dry yeast, 8 parts of gluten powder, 5 parts of xylitol, 3 parts of sodium carbonate, 6 parts of glucose, 3 parts of flour improver, 15 parts of wet gluten, 3 parts of baking soda, 5 parts of cooking oil, wherein the flour improver consists of 15% carrageenan, 10% xanthan gum, and 10% guar gum , 8% distilled glyceryl monostearate, 8% sodium tripolyphosphate and 49% cornstarch. Wet gluten is mixed with gluten powder and water in a ratio of 1:2 and placed in the refrigerator at 4 Stand still at ℃ for 12 hours, then cut into dices whose length, width and height are 2-4mm.

[0041] Specifically follow the steps below:

[0042]Step 1. Take fresh oats, wash them with water, spread them on a tray with two layers of wet gauze, let them stand at room temperature for 14 hours to germinate, then clean the germinated oats, ...

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PUM

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Abstract

The invention discloses whole-oatmeal steamed bread which is made of, by weight, 90-110 parts of oat superfine powder, 80-100 parts of water, 2-4 parts of dry enzyme, 4-8 parts of wheat gluten, 2-5 parts of xylitol, 1-3 parts of leavening agent, 2-6 parts of glucose, 1-3 parts of flour improver, 10-15 parts of wet gluten, 1-3 parts of baking soda and 2-5 parts of edible oil. The whole-oatmeal steamed bread which is rich in functional ingredient content, high in nutritional value and good in taste and appearance is made by adopting the oat superfine powder and adding various improvers and realizes eating and healthcare effects at the same time. In addition, the invention further provides a making method of the whole-oatmeal steamed bread.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to whole oatmeal steamed bread and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, the awareness of food health care is getting stronger and stronger. Oatmeal is more and more popular because of its rich nutrients and special nutritional and health effects. The content of protein, lysine, linoleic acid, and β-glucan in oatmeal is relatively high. Long-term consumption can reduce the accumulation of cholesterol in the cardiovascular system, which is of great benefit in preventing diabetes, high blood pressure, and high blood fat. However, at present, oatmeal is mainly eaten in China, and the eating form is relatively single, and the consumption is insufficient to achieve the nutritional and health effects. However, when it is developed into a staple food for the public, it has rough taste, chewing resi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/326A23V2200/328A23V2250/76
Inventor 刘文婷张斌周海涛张新军兰凤英张丽杰杨晓虹杨才
Owner ZHANGJIAKOU ACAD OF AGRI SCI
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