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Processing method of fougere appetizing modified cereal flour

A processing method and multigrain flour technology are applied in the processing field of Fuxiang appetizer modified multigrain flour, which can solve the problems affecting the use performance and internal quality of flour, improve rheological properties, increase breaking work, enhance flexibility and flavor effect

Inactive Publication Date: 2017-06-23
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

Ash content will affect the use performance and intrinsic quality of flour

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0011] Clean the red dates, hawthorn, mung beans, and sorghum respectively, remove the pits of the red dates and hawthorns, and coarsely crush them after drying; add 3 times the amount of water to the red dates, hawthorn, mung beans, and sorghum coarse powder, and put them into double Extrude and expand in a screw extruder, after expansion, cool and dry to obtain modified miscellaneous grain powder; mix the obtained modified miscellaneous grain powder in equal proportions, heat to 40°C, compact, cover with film, and naturally ferment at constant temperature for 4 days Add 50% boiled water to the miscellaneous grains obtained from natural fermentation, stir and homogenize under high pressure for 30 minutes, filter with a large mesh, filter out large particles, dry with hot air, and crush them through a 120-mesh sieve; then sift in ...

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PUM

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Abstract

The invention relates to a processing method of fougere appetizing modified cereal flour. The processing method is characterized by comprising the following steps sequentially: pretreating cereals, puffing, naturally fermenting, homogenizing and premixing. According to the processing method of fougere appetizing modified cereal flour, the texture structure of originally crude and hard cereals can be fluffy and soft by adopting the puffing technology, and the maillard reaction generated during puffing process can increase the color, fragrance and taste of food. Through a proper amount of exogenous protein vital wheat gluten, the content of mucedin in mixed flour can be increased, and the rheologic property of dough can be improved, so that the quality characteristic of the cereal flour can be improved.

Description

technical field [0001] The invention relates to the field of food raw material processing, and mainly relates to a processing method of fragrant appetizing modified 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. Ash content will affect the performance and intrinsic quality of flour. 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. The viscosity characteristic of wheat flour refers to the gelatinization viscosity spectrum of starch slurry formed by the viscosity change of a certain amount of wheat flour mixed with water due to heating, high temperature a...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L19/00A23L11/00A23L7/104A23L7/191A23L29/00A23P30/34A23L11/50
CPCA23V2002/00A23V2250/5118A23V2250/5486A23V2300/08
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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