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Processing method for improving coarse cereal flour

A processing method and technology of miscellaneous grains, which is applied in the field of processing improved miscellaneous grains flour, can solve problems such as difficult digestion and absorption of nutrients, discounted nutritional value, dull color, etc., and achieve the goal of improving the quality of coarse grains, enhancing adhesion, and enhancing eating taste Effect

Inactive Publication Date: 2017-05-31
安徽省凤宝粮油食品(集团)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the higher the precision of the flour, its nutritional value is greatly reduced
Although coarse grain powder is rich in nutrition and easy to balance nutrition, it has the problems of too rough taste, too dull color, and difficult digestion and absorption of nutrients.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] A processing method for improving miscellaneous grain flour is characterized in that it is composed of the following steps:

[0011] The oats, buckwheat, and red beans are screened, cleaned, dried with hot air, and then coarsely crushed; the oat flour puffing conditions are extrusion temperature 130°C, material moisture content 10%, screw speed 50Hz, and feeding; buckwheat flour puffing conditions The extrusion temperature is 150°C, the moisture content of the material is 10%, and the screw speed is 50Hz, and feeding is carried out; the extruding condition of red bean flour is 140°C, the moisture content of the material is 15%, and the screw speed is 50Hz, and feeding is carried out; Oatmeal flour, buckwheat flour, red bean flour are mixed in equal proportions, stirred evenly at high speed, after hot air drying, crushed to 120 mesh; 3% calcium sodium stearoyl lactylate, 10% gluten, 30% sweet potato starch and 3 Double the amount of high-gluten wheat flour; by spraying 7...

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Abstract

The invention relates to a processing method for improving coarse cereal flour. The processing method is characterized by comprising the following steps: coarse cereal pretreatment, modification, homogenization, premixing and granulation. According to the processing method for modifying coarse cereal flour, the original coarse and hard histological structure of coarse cereals becomes fluffy and soft through a bulking technology, and Maillard reaction produced in the bulking process enhances the color, aroma and taste of the food. Wheat gluten and sodium stearoyl lactylate are used as improvers to lower the hardening rate of coarse cereal flour and reduce the renaturation change value.

Description

technical field [0001] The invention relates to the field of food raw material processing, and mainly relates to a processing method for improving miscellaneous grain flour. Background technique [0002] Flour ash content is one of the important indicators to identify the quality of flour. The determination of flour ash is of great significance to guide flour processing and distinguish flour quality. The higher the precision of flour processing, the lower the ash content of flour. However, the higher the precision of the flour, the greater its nutritional value. Although coarse grain flour is rich in nutrition and easy to balance nutrition, it has the problems that the taste is too rough, the color is too dim, and the nutrients are not easy to be digested and absorbed. Studies have shown that bran stars can make noodles lose their luster, and can easily interact with polyphenolases to oxidize tyrosine and polyphenols in them into melanin substances. In "The Effects of Ph...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L11/00
Inventor 潘苗苗贾树琴贺世民潘永峰
Owner 安徽省凤宝粮油食品(集团)有限公司
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