Improved highland barley all-powder steamed bread and preparation method thereof

A technology for highland barley and steamed buns, which is applied in the field of improving highland barley whole flour steamed buns and its preparation, can solve the problems that the nutritional and health care functions of highland barley are not further improved, the digestion performance and nutritional function modification of highland barley flour, etc. Sensory quality, effect of improving processability

Inactive Publication Date: 2019-01-04
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, the research on highland barley powder steamed bread mainly focuses on processing highland barley powder to improve its processing performance, but does not modify the digestibility and nutritional function of highland barley powder, which makes the nutritional and health functions of highland barley not improved further

Method used

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  • Improved highland barley all-powder steamed bread and preparation method thereof
  • Improved highland barley all-powder steamed bread and preparation method thereof
  • Improved highland barley all-powder steamed bread and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0030] The moisture content of the highland barley flour was adjusted to 20%, and placed in a moist heat treatment system for moist heat treatment, wherein the reaction temperature was 100° C., and the reaction time was 3 hours. After the reaction, the highland barley powder was taken out, dried at 40° C. for 12 hours, crushed, and passed through an 80-mesh sieve to obtain whole highland barley powder treated with heat and humidity.

[0031] After the heat-treated highland barley whole powder (QK1) and former highland barley whole powder (QK) are crossed through a 100 mesh sieve (according to the dosage shown in Table 1), mix with gluten, yeast, high-gluten flour, fermentation accelerator (10 parts of molasses, 0.005 parts of α-amylase) was mixed in a dough mixer for 2 minutes, added water (according to the amount shown in Table 1) and stirred for 12 minutes to form a dough. Then put the dough through the tablet machine for 5 times, knead it evenly and put it in a proofer at 3...

Embodiment 2

[0035] The moisture content of the highland barley flour was adjusted to 15%, and placed in a moist heat treatment system for moist heat treatment, wherein the reaction temperature was 100° C., and the reaction time was 2 hours. After the reaction is finished, the highland barley powder is taken out, dried at 40°C for 24 hours, crushed, and passed through an 80-mesh sieve to obtain the highland barley powder treated with heat and humidity.

[0036] With the highland barley whole powder (QK1) after the heat treatment, the former highland barley whole powder (QK) (QK) crossed 100 mesh sieves with gluten, yeast, high-gluten flour, fermentation accelerator (10 parts of molasses, 0.005 parts of α-amylase) was mixed in a dough mixer for 5 minutes, added water (according to the amount shown in Table 2) and stirred for 20 minutes to form a dough. Then put the dough through the tablet machine for 10 times, knead it evenly and put it in a proofer at 40°C for 3 hours. After the dough is d...

Embodiment 3

[0040] The moisture content of the highland barley flour was adjusted to 30%, and placed in a moist heat treatment system for moist heat treatment, wherein the reaction temperature was 130° C., and the reaction time was 3 hours. After the reaction, the highland barley powder is taken out, dried at 40° C. for 24 hours, crushed, and passed through an 80-mesh sieve to obtain whole highland barley powder treated with heat and humidity.

[0041] With the highland barley whole powder (QK1) after the heat treatment, the former highland barley whole powder (QK) (QK) with gluten, yeast, high-gluten flour, fermentation accelerator (15 parts of molasses, 0.015 parts of α-amylase) was mixed in a dough mixer for 5 minutes, added water (according to the amount shown in Table 3) and stirred for 20 minutes to form a dough. Then put the dough through the tablet machine for 10 times, knead it evenly and put it in a proofer at 38°C for 3 hours. After the dough is divided into shapes, it is plac...

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Abstract

The invention discloses improved whole highland barley flour steamed bread and a preparation method thereof. The improved whole highland barley flour steamed bread is prepared from, 10-40 parts of heat treated highland barley flour, 40-70 parts of original whole highland barley flour, 5-20 parts of vital wheat gluten, 0.6-1 part of yeast, 0-30 parts of strong flour, 60-100 parts of water and 3-8 parts of fermentation accelerators. According to the steamed bread, the highland barley flour is treated by a heat treatment technology, anti-digestive components in the highland barley flour are increased, nutritional characteristics of the highland barley flour are increased, part of the original highland barley flour, the vital wheat gluten, the strong flour, the fermentation accelerators and the like are added, processing performance of the highland barley flour is improved, nutritive values of the highland barley flour are furthest kept, and the quality and the taste of the whole highlandbarley flour steamed bread are improved. Compared with traditional whole highland barley flour steamed bread and steamed bread made of other grains, sensory evaluation indexes of the steamed bread areimproved, nutritional functions of the steamed bread are enriched, and nutrition and quality of the steamed bread are combined.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to an improved highland barley flour steamed bread and a preparation method thereof. Background technique [0002] As one of the most representative oriental staple foods, steamed buns are a symbol of the food culture of the Chinese nation and have been deeply integrated into people's daily life. With the growth of my country's population, the increasing demand for steamed buns has promoted the rapid industrialization of steamed buns. At the same time, with the improvement of living standards and the continuous evolution of disease spectrum in recent years, people's demand for nutritious and healthy food has become increasingly urgent. Therefore, the development of characteristic steamed buns with personalized nutritional functions has become a hot spot in the industry and in the field of staple food research. [0003] As a unique species in the Qinghai-Tibet Pl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L29/00A23L5/00
CPCA23V2002/00A23L5/00A23L7/104A23L29/045A23V2300/24A23V2250/76
Inventor 陈玲徐捍山郑波钟少文
Owner SOUTH CHINA UNIV OF TECH
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