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Production method of coarse food grain steamed buns

A production method and a steamed bread technology are applied to the production technology field of coarse grain steamed bread, which can solve the problems of loss of B vitamins, dietary fiber and minerals, lack of lysine in wheat protein, unbalanced nutrients, etc. The effect of improving intestinal function and increasing utilization

Inactive Publication Date: 2017-07-14
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Common steamed buns in the market have simple ingredients and single nutrition. Amino acid, if consumed for a long time, will cause the imbalance of nutrients in people's body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A coarse grain steamed bread made from the following raw materials: 100g of high-gluten flour, 4.7g of oatmeal, 3.7g of dried bean dregs powder, 5.6g of inulin, 0.181g of zinc-rich yeast, 0.011g of selenium-rich yeast, and 1.176g of Angel yeast. 3.42g milk powder, 0.228g salt, 0.228g improver, 0.912g baking powder, 0.046g stevia, 5.472g xylitol, 57g water.

[0015] First, mix the high-gluten flour with oat flour, dried bean dregs powder, and inulin thoroughly, then add milk powder, salt, baking powder, stevia, xylitol and other ingredients, and mix well. Mix the yeast and the improver, activate with 16g of warm water for 10 minutes, then put the yeast liquid and all the ingredients in the dough mixer for 30 minutes, then place it in a fermentation box at a temperature of 30℃ and a relative humidity of 75% for 1 hour, and then take out the dough Remove the bubbles by hand and knead it until it is formed. Put it in a proofing box with a temperature of 40°C and a relative hum...

Embodiment 2

[0017] A coarse-grain steamed bread made of the following raw materials: 105g high-gluten flour, 5g oatmeal powder, 4g dried bean dregs powder, 6g inulin, 0.193g zinc-enriched yeast, 0.012g selenium-enriched yeast, Angel yeast 1.235g, milk powder 3.6g, 0.24g salt, 0.24g improver, 0.96g baking powder, 0.048g stevia, 5.76g xylitol, 62g water.

[0018] First, mix the high-gluten flour with oat flour, dried bean dregs powder, and inulin thoroughly, then add milk powder, salt, baking powder, stevia, xylitol and other ingredients, and mix well. Mix the yeast and the modifier, activate it with 20g of warm water for 12 minutes, then put the yeast liquid and all the raw materials in the kneading machine to neutralize the surface 35nin, and then place it in the fermentation box at 35℃ and 80% relative humidity for 1.5h, and take it out The dough is manually removed from bubbles and kneaded until it is formed. It is placed in a proofing box with a temperature of 45°C and a relative humidity...

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PUM

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Abstract

The invention relates to a production method of coarse food grain steamed buns. According to the production method disclosed by the invention, the coarse food grain steamed buns comprise the following main raw materials in percentage by mass: 85-90% of wheat flour, 4-15% of oat flour, 2-10% of dry bean dreg powder, and 2-10% of inulin, wherein the ratio of the total mass of the oat flour, the dry bean dreg powder and the inulin to the mass of the wheat flour is (12-18) to 100; and based on 100g of the main raw materials, 1-2.5g of yeast, 2-5g of milk powder, 0.1-0.3g of salt, 0.1-0.3g of a modifier, 0.5-0.9g of baking powder, 0.02-0.05g of stevioside, 2-6g of xylitol and the like are added. The production method comprises the following steps of uniformly mixing the main raw materials with auxiliary materials, kneading dough until the surface is smooth, under the condition that the temperature is 30-40 DEG C and the humidity is 70-80%, performing fermentation, performing manual forming to obtain a semi-finished product, putting the semi-finished product in the environment that the temperature is 35-45 DEG C and the humidity is 75-85%, performing leavening, and performing steaming. The coarse food grain steamed buns are rich in dietary fibers, can adjust blood sugar and can improve functions of intestines. The utilization rate of bean dregs is high, the operation is simple, the production cycle is short, and the cost is low.

Description

Technical field [0001] The invention belongs to the technical field of food production and relates to a production process of coarse grain steamed bread. Background technique [0002] Steamed bread is one of the traditional foods that are deeply loved by the majority of people in our country, with a history of more than two thousand years. In recent years, with the acceleration of people's life rhythm, steamed buns occupy an indispensable position in breakfast. The common steamed buns on the market have simple ingredients and single nutrition. They are mainly processed from wheat flour. Moreover, due to the improvement of the processing precision of wheat flour, a large amount of B vitamins, dietary fiber and minerals are lost. Acid, such as long-term consumption, will cause an imbalance of nutrients in the body. Modern nutritious breakfast requires the basic principles of "grain matching, coarse and fine matching, meat and vegetable matching, and diverse matching". We plan to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L33/125A23L11/00
CPCA23V2002/00A23V2200/328A23V2250/5062A23V2250/1626A23V2250/1642
Inventor 李静邓泽元陶林沈金荣邹献仁潘桂红王小海
Owner NANCHANG UNIV