Extruded pastry with added fermented wheat bran and preparation method thereof
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A wheat bran and cake technology, which is applied in the field of extruded cakes with added fermented wheat bran and the preparation thereof, can solve the problems of fast aging of the extruded cakes, and achieve the effects of increasing the juicy feeling, increasing the oil holding rate and enriching the nutritional value.
Inactive Publication Date: 2018-12-28
WUHAN POLYTECHNIC UNIVERSITY
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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
Method used
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preparation example Construction
[0029] In the embodiment of the present invention, the preparation method of extruded cake comprises:
[0030] S1: crush the wheat bran through a 40-mesh sieve, put it into a fermentation container, put it into an autoclave, and sterilize it at 120°C for 30 minutes;
[0031] S2: Add mixed bacteria to the wheat bran sterilized in S1, the inoculation amount is 5%, the weight ratio of Bacillus subtilis and yeast is 1:1, and then add sterile water and yeast powder, relative to every 100g of wheat For bran, the amount of sterile water added is 100mL, and the amount of yeast powder added is 0.3g;
[0032] S3: Fermenting the fermentation broth in S2 at 37° C. for 36 hours;
[0033] S4: The fermented wheat bran obtained in S3 is dried at 90° C., pulverized, passed through an 80-mesh sieve, and stored.
[0034] S5: Mix the fermented wheat bran obtained in S4 with all-gluten wheat flour with a protein content of 11-12%, salt, and monoglycerides of fatty acids, and form flour flocs, wh...
Embodiment 1
[0038] This embodiment provides an extruded pastry with fermented wheat bran added, and the consumption of each component is:
[0039] 800 parts by weight of medium-gluten wheat flour, 120 parts by weight of wheat bran, 160 parts by weight of salt, and 6 parts by weight of monoglycerides.
Embodiment 2
[0041] This embodiment provides an extruded pastry with fermented wheat bran added, and the consumption of each component is:
[0042] 1200 parts by weight of medium-gluten wheat flour, 80 parts by weight of wheat bran, 80 parts by weight of salt, and 2 parts by weight of monoglycerides.
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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...
Claims
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Application Information
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