Extruded pastry with added fermented wheat bran and preparation method thereof

Abstract

The invention discloses an extruded pastry with added fermented wheat bran and a preparation method thereof. The preparation method includes step (1) of sterilizing the pulverized wheat bran; step (2)of adding bacillus subtilis and yeast, and adding sterile water and yeast powder to obtain a fermentation broth; step (3) of performing fermentation; step (4) of performing drying and smashing to obtain fermented wheat bran; step (5) of mixing the fermented wheat bran obtained in the step (4) with medium gluten wheat meal, salt and glyceryl monoaliphatic ester to form flocculent dough wadding, and obtaining a semi-finished product through squeezing and curing; and step (6) of mixing the semi-finished product obtained in the step (5) with edible oil and sesame oil, to obtain the extruded pastry with added fermented wheat bran. According to the extruded pastry with added fermented wheat bran and the preparation method thereof, against the shortcomings that a conventional extruded pastry prepared from medium and low gluten flour is poor oil holding property and fast aging and the like, by adding the fermented wheat bran in the conventional extruded pastry raw materials, the chewing property of the conventional extruded pastry can be improved, and the goal of anti-aging is achieved while the oil holding property is enhanced.

Description

technical field [0001] The invention belongs to the technical field of food processing, and more specifically relates to an extruded pastry added with fermented wheat bran and a preparation method thereof. Background technique [0002] In recent years, extruded pastry, as a kind of instant snack food, has been loved by consumers of all ages due to its chewy taste and the juicy feeling of cooking oil in the ingredients when chewing. However, in order to ensure the optimum oil holding rate, most of the extruded cakes are mainly made of medium and low-gluten wheat flour at present. If wheat flour with higher gluten is used, the product will have better gluten, but it will greatly limit the oil holding rate of the extruded pastry during mixing, which will cause the juicy feeling to basically disappear, which is unacceptable to consumers, but low- and medium-gluten wheat flour The use of the same method still cannot solve the problem of fast aging of extruded cakes. Contents o...

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the above-mentioned problems existing in the current traditional extruded pastry, provide a preparation method of extruded pastry raw materials added with fermented bran, improve the taste while ensuring the oil retention rate, and solve the problem of fast aging of extruded pastry question

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