Quick-frozen coarse cereal bran steamed buns and preparation method thereof

A technology of miscellaneous grains and steamed buns, which is applied in the field of quick-frozen miscellaneous grains and bran steamed buns and its preparation, to achieve the effect of improving color, good elasticity, and smooth taste

Inactive Publication Date: 2017-05-31
ZIGONG INNOVATION CENT OF ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Adding wheat bran and miscellaneous grains to steamed bread powder can significantly improve the nutritional value of steamed bread and increase the richness of the product, but the addition of wheat bran and miscellaneous grains will have a negative impact on the specific volume, taste and color of steamed bread, so , it is necessary to explore a production method that can improve the quality of multigrain bran steamed bread

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A quick-frozen miscellaneous grain bran steamed bun, comprising the following components in parts by weight: 40 parts of refined flour, 30 parts of fermented wheat bran powder, 30 parts of miscellaneous grain mixed powder, 30 parts of flour improver, 0.2 part of dry yeast and 50 parts of water.

[0030] Flour improvers include gluten, trehalose, calcium sodium stearate lactate, xanthan gum, guar gum and carrageenan; wherein, gluten, trehalose, calcium sodium stearate lactate, xanthan gum, The weight ratio of guar gum and carrageenan is 200:60:40:1:4:4.

[0031] Wherein, the fermented wheat bran powder is prepared by the following method:

[0032] Add the same weight of water to the wheat bran, mix well, then add 1% dry yeast by weight of the mixture, mix well and ferment at 30°C for 24 hours to obtain fermented wheat bran powder.

[0033] The preparation method of miscellaneous grain mixed powder is as follows:

[0034] Mix corn, buckwheat and oats in a weight ratio o...

Embodiment 2

[0040] A quick-frozen miscellaneous grain bran steamed bun, comprising the following components in parts by weight: 60 parts of refined flour, 20 parts of fermented wheat bran powder, 20 parts of miscellaneous grain mixed powder, 10 parts of flour improver, 0.3 part of dry yeast and 45 parts of water.

[0041] Flour improvers include gluten, trehalose, calcium sodium stearate lactate, xanthan gum, guar gum and carrageenan; wherein, gluten, trehalose, calcium sodium stearate lactate, xanthan gum, The weight ratio of guar gum and carrageenan is 200:60:40:1:4:4.

[0042] Wherein, the fermented wheat bran powder is prepared by the following method:

[0043] Add equal weight of water to wheat bran, mix well, then add 2% dry yeast by weight of the mixture, mix well and ferment at 30°C for 24 hours to obtain fermented wheat bran powder.

[0044] The preparation method of miscellaneous grain mixed powder is as follows:

[0045] Mix corn, buckwheat and oats in a weight ratio of 1:1:2...

Embodiment 3

[0051] A quick-frozen miscellaneous grain bran steamed bun, comprising the following components in parts by weight: 50 parts of refined flour, 25 parts of fermented wheat bran powder, 28 parts of mixed grain powder, 20 parts of flour improver, 0.2 part of dry yeast and 48 parts of water.

[0052] Flour improvers include gluten, trehalose, calcium sodium stearate lactate, xanthan gum, guar gum and carrageenan; wherein, gluten, trehalose, calcium sodium stearate lactate, xanthan gum, The weight ratio of guar gum and carrageenan is 200:60:40:1:4:4.

[0053] Wherein, the fermented wheat bran powder is prepared by the following method:

[0054] Add the same weight of water to the wheat bran, mix well, then add 1.6% dry yeast by weight of the mixture, mix well and ferment at 30°C for 24 hours to obtain fermented wheat bran powder.

[0055] The preparation method of miscellaneous grain mixed powder is as follows:

[0056] Mix corn, buckwheat and oats in a weight ratio of 1:1:2, and...

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PUM

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Abstract

The invention discloses quick-frozen coarse cereal bran steamed buns and a preparation method thereof. The bran steamed buns comprise the following components in parts by weight: 40-60 parts of refined flour, 20-30 parts of fermented wheat bran powder, 20-30 parts of coarse cereal mixed powder, 10-30 parts of a flour improver, 0.2-0.3 part of dry yeast and 45-50 parts of water. The preparation method of the quick-frozen coarse cereal bran steamed buns comprises the following steps of uniformly mixing the refined flour with the wheat bran powder, the coarse cereal mixed powder, the flour improver, the dry yeast and the water according to the formula, and performing stirring so as to obtain dough; (2) repeatedly pressing the dough on a noodle press for 10-20 times, cutting the pressed dough for shaping, performing leavening, and performing steaming for 30min so as to prepare coarse cereal steamed buns; (3) after the coarse cereal steamed buns are cooled to room temperature, placing the cooled coarse cereal steamed buns under the condition of minus 40 DEG C for freezing for 4h, and then placing the frozen coarse cereal steamed buns under the condition of minus 18 DEG C for refrigeration so as to prepare the quick-frozen coarse cereal bran steamed buns. Through the adoption of the preparation method disclosed by the invention, the bran steamed buns being high in nutrient value and good in mouth feel can be prepared.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a quick-frozen miscellaneous grain bran steamed bun and a preparation method thereof. Background technique [0002] With the acceleration of people's life rhythm, the improvement of living standards and the change of diet structure, quick-frozen food is more and more popular among consumers. Among them, quick-frozen steamed buns are a very important product in quick-frozen food, and the market demand is huge. The quick-frozen steamed buns that are common in the world are mostly made of refined flour and have a single ingredient. Long-term consumption can easily lead to insufficient dietary fiber intake and increase the risk of chronic diseases such as cardiovascular diseases. [0003] As a raw material with high dietary fiber, wheat bran is not only cheap, but also has high content of B vitamins and minerals. In addition, corn, oats, brown rice and other miscellaneous gra...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L7/10A23L7/17
Inventor 于勇刘庆庆王媚张洁朱松明
Owner ZIGONG INNOVATION CENT OF ZHEJIANG UNIV
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