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High-nutrient triticale steamed bread ready-mixed powder and preparation method thereof

A technology of triticale flour and high nutrition, which is applied to the functions of food ingredients, food ingredients as emulsifiers, food ingredients containing yeast, etc., can solve the problem of single nutrition, achieve the effect of rich nutrition, good health care function, and shorten the production cycle

Active Publication Date: 2020-10-30
源陆(内蒙古)食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a high-nutrition triticale steamed bun premix and its preparation method, which overcomes the defect of single nutrition of traditional wheat flour, and the prepared high-nutrition triticale steamed bun premix is ​​rich in nutrition and has a health care effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] Raw materials (parts by weight) of the high-nutrition triticale steamed bread premixed flour: 72 parts of triticale flour, 8 parts of corn flour, 8 parts of purple sweet potato flour, 10 parts of apple flour, 0.3 parts of emulsifier, and 1.7 parts of trehalose. The emulsifier is calcium sodium stearoyl lactylate.

[0060] The preparation method of described apple powder, comprises the following steps:

[0061] (1) Pretreatment: select fresh, apples without damage by diseases and insect pests, wash them with running water, remove the apple skin, apple core, and apple seeds with a peeling knife, and cut the apples into 4mm apple slices;

[0062] (2) Vacuum drying: put the apple slices into a vacuum drying oven, dry at 45°C for 6 hours, and the vacuum degree is 60Pa;

[0063] (3) primary pulverization: the dried apple slices are pulverized by a coarse pulverizer, and passed through an 80-mesh sieve to obtain primary pulverized apple powder;

[0064] (4) Superfine pulveri...

Embodiment 2

[0076] Raw materials (parts by weight) of the high-nutrition triticale steamed bread premixed flour: 72 parts of triticale flour, 8 parts of corn flour, 8 parts of purple sweet potato flour, 10 parts of apple flour, 0.3 parts of emulsifier, and 1.7 parts of trehalose. The emulsifier is calcium sodium stearoyl lactylate.

[0077] The preparation method of described apple powder, comprises the following steps:

[0078] (1) Pretreatment: select fresh, apples without damage by diseases and insect pests, wash them with running water, remove the apple skin, apple core, and apple seeds with a peeling knife, and cut the apples into 4mm apple slices;

[0079] (2) Color protection: immerse the apple slices in the color protection solution for 8 minutes. The color protection is carried out under normal pressure, the dipping temperature is 25°C, and the mass ratio of the color protection solution to the apple slices is 3:1.

[0080] (3) Vacuum drying: put the apple slices after color pro...

Embodiment 3

[0095] Raw materials (parts by weight) of the high-nutrition triticale steamed bread premixed flour: 72 parts of triticale flour, 8 parts of corn flour, 8 parts of purple sweet potato flour, 10 parts of apple flour, 0.3 parts of emulsifier, and 1.7 parts of trehalose. The emulsifier is calcium sodium stearoyl lactylate.

[0096] The preparation method of described apple powder, comprises the following steps:

[0097] (1) Pretreatment: select fresh, apples without damage by diseases and insect pests, wash them with running water, remove the apple skin, apple core, and apple seeds with a peeling knife, and cut the apples into 4mm apple slices;

[0098] (2) Color protection: immerse the apple slices in the color protection solution for 8 minutes. The color protection is carried out in a vacuum impregnation tank with a vacuum degree of 60 Pa and an immersion temperature of 25° C. The mass ratio of the color protection solution to the apple slices is 3 :1.

[0099] (3) Vacuum dry...

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PUM

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Abstract

The invention discloses a high-nutrition triticale steamed bun premix and a preparation method thereof. The high-nutrition triticale steamed bun premix comprises the following raw materials in parts by weight: 65-75 parts of triticale flour and 5-10 parts of corn flour , 5‑10 parts of purple sweet potato powder, 8‑12 parts of apple powder, 1‑2 parts of trehalose. The high-nutrition triticale steamed bread premix powder and the preparation method thereof of the present invention simplify the steamed bread production procedure, save production cost, shorten the production cycle, and do not contain artificial coloring, edible glue, whitening agent and the like. Triticale is rich in nutrition and contains a large amount of melanin and biologically active substances. It is a high-quality natural black health food. Triticale flour is used in the premixed steamed bread, so that the prepared high-nutrition triticale steamed bread has good health care functions.

Description

technical field [0001] The invention relates to a high-nutrition triticale steamed bread premix powder and a preparation method thereof, belonging to the technical field of food. Background technique [0002] As a traditional pasta in my country, steamed buns are known as oriental bread. Steamed buns account for about two-thirds of the northern people's dietary structure, and also occupy a large share in flour-based foods. According to statistics, the amount of flour used for steamed bread accounts for about 40% of the total flour consumption, and has developed from small workshop production to industrialized large-scale production. In recent years, the improvement of material life has made people's pursuit of nutrition and health care continuously enhanced, and their understanding of the diet structure and staple food eating methods in daily life has been continuously improved. [0003] Pre-mixed powder refers to pre-mixed powdered food. Its broad definition is: select di...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/10A23L7/104A23L19/10A23L19/00A23L33/00A23L5/41A23L5/40A23L29/10
CPCA23V2002/00A23L5/40A23L5/41A23L7/104A23L7/198A23L19/01A23L19/105A23L29/10A23L33/00A23V2200/30A23V2250/636A23V2300/10A23V2250/76A23V2200/222A23V2250/032A23V2250/0616
Inventor 崔博
Owner 源陆(内蒙古)食品科技有限公司