Preparation method of frozen non-fermentation selenium-enriched wheat flour with improved quality

A quality improvement, non-fermentation technology, applied in food science and other directions, can solve the problems of unsatisfactory protein content, low surface smoothness, and insufficient white skin color, and achieve moderate protein content, good ductility, and skin color. white effect

Inactive Publication Date: 2017-05-31
中粮面业(扬州)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Frozen non-fermented food made from existing wheat flour has insufficient white skin color, poor surface finish, poor ductility, easy muddy soup, poor taste, and protein content that does not meet the ideal requirements, and cannot satisfy people's expectations for various nutritional values. needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0021] 1. Wheat mix:

[0022] In order to produce high-quality frozen non-fermented noodle products, it is very important to select wheat varieties suitable for frozen non-fermented noodles. Specifically consider the wheat variety, growth environment (such as geographical location, soil, climate, temperature, air humidity, water quality), and quality indicators. Wait.

[0023] In this example, Yangmai 11, a selenium-enriched red-skinned wheat in the Baoying area of ​​Jiangsu Province, has a bulk density of 780-800g / l, a flour extraction rate of 64%-66%, a wet gluten content of 28%-30%, and a crude protein content of 12.6%-13.0%. , Sedimentation value 48-50ml.

[0024] 2. Requirements for cleaning, watering and processing of wheat

[0025] I, wheat cleaning process adopts dry cleaning process

[0026] ① Cleaned wheat contains dust mustard impurities ≤ 0.3% (mass percentage), sand content ≤ 0.02% (mass percentage), heterogeneous grains ≤ 0.5% (mass percentage), randomly selec...

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PUM

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Abstract

The invention relates to a preparation method of frozen non-fermentation selenium-enriched wheat flour with improved quality. Through a specific production technology, composite biological auxiliary materials are added and researched, so that a basic formula of products with improved quality is obtained. The basic formula comprises 99% of frozen non-fermentation selenium-enriched wheat basic flour, 0.50% of soybean flour, 0.35% of modified starch, and 0.15% ( 0.10% of calcium stearyl lactylate, 0.04% of diacetyl tartaric acid esters of mono-and diglycerides, 70ppm of vitamin C, 10ppm of lipases and 10ppm of xylanase ) of a compound additive. The wheat flour not only has specific nutrient value of wheat, and reinforces nutrients lacking in human bodies, but also has the characteristics of being moderate in protein content, white in wrapper color, bright and clean in surface, good in ductibility, resistant to steaming, good in mouth feel, chewy and the like, and soup added with the frozen non-fermentation selenium-enriched wheat flour is not muddy. The requirements of food processing enterprises for frozen non-fermentation special flour are met.

Description

technical field [0001] The invention relates to a method for preparing frozen non-fermented selenium-enriched wheat flour with improved quality, belonging to the technical field of food. Background technique [0002] With the continuous improvement of living conditions, people have higher and higher requirements for flour. Frozen non-fermented food made from existing wheat flour has insufficient white skin color, poor surface finish, poor ductility, easy muddy soup, poor taste, and protein content that does not meet the ideal requirements, and cannot satisfy people's expectations for various nutritional values. demand. Contents of the invention [0003] The purpose of the present invention is to address the above-mentioned deficiencies in the prior art, and to provide a method for preparing frozen non-fermented selenium-enriched wheat flour with improved quality. The wheat flour prepared by the method has the unique nutritional value of wheat and strengthens the nutrients...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L11/00A23L33/10A23L33/16A23L33/15
CPCA23V2002/00A23V2250/1626A23V2250/708
Inventor 杨光刘松林莫斌李洋
Owner 中粮面业(扬州)有限公司
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