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Industrial production method of germinated millet steamed bun

A production method and corn technology, which are applied in the fields of gardening methods, botanical equipment and methods, gardening tools/equipment, etc., can solve the problems of single variety of steamed bread, low nutritional value and functional characteristics, and achieve easy processing, increased nutritional value, Curb hardening effect

Active Publication Date: 2019-03-08
GRAIN RES INST HEBEI ACAD OF AGRI & FORESTRY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current steamed bread varieties are relatively single, and the nutritional value and functional characteristics are relatively low, which can no longer meet the public's higher demand for steamed bread

Method used

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  • Industrial production method of germinated millet steamed bun

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Active dry yeast was added to 10 times the volume of water at 35° C. under agitation, and then left to stand for 20 minutes to obtain activated yeast.

[0028] Microwave vacuum drying was adopted, and the germinated corn was dried in a vacuum microwave oven with a vacuum degree of 10kPa and a microwave dose of 5W / g. The microwave drying process was carried out alternately according to the program of "heating for 60s, intermittent for 25s, heating for 60s, and intermittent for 25s". The time is 8 minutes. Then mill to obtain polished rice and rice bran, grind the polished rice and ultrafinely pulverize the rice bran, add flour, activated yeast, gluten powder, and water to mix, knead the dough to form a dough, proofing, shaping, secondary proofing, and temperature control Steaming and cooling to obtain germinated corn bread.

[0029] The germinated corn can be prepared by using the existing germinated corn technology, and a better way is to adopt the following method of ...

Embodiment 2

[0034] Active dry yeast was added to 12 times the volume of water at 40° C. under agitation, and then left to stand for 40 minutes to obtain activated yeast.

[0035] The germinated corn is dried first, and microwave vacuum drying is used. The germinated corn is dried in a vacuum microwave oven with a vacuum degree of 10kPa and a microwave dosage of 5W / g. The program is carried out alternately, and the total drying time is 5 minutes. Then mill to obtain polished rice and rice bran, grind the polished rice and ultrafinely pulverize the rice bran, add flour, activated yeast, gluten powder, and water to mix, knead the dough to form a dough, proofing, shaping, secondary proofing, and temperature control Steaming and cooling to obtain germinated corn bread.

[0036] The germinated corn can be prepared by using the existing germinated corn technology, and a better way is to adopt the following method of the present invention:

[0037] First screen with a screening machine to remov...

Embodiment 3

[0041] Active dry yeast was added to 11 times the volume of 38°C water under stirring, and then left to stand for 35 minutes to obtain activated yeast.

[0042] The germinated corn was dried first, and microwave vacuum drying was used. The germinated corn was dried in a vacuum microwave oven with a vacuum degree of 12kPa and a microwave dosage of 8W / g. The program is alternated, the total drying time is 7min. Then mill to obtain polished rice and rice bran, grind the polished rice and ultrafinely pulverize the rice bran, add flour, activated yeast, gluten powder, and water to mix, knead the dough to form a dough, proofing, shaping, secondary proofing, and temperature control Steaming and cooling to obtain germinated corn bread.

[0043] The germinated corn can be prepared by using the existing germinated corn technology, and a better way is to adopt the following method of the present invention:

[0044] First screen with a screening machine to remove rice husks, stones, and...

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Abstract

The present invention discloses an industrial production method of a germinated millet steamed bun and belongs to the technical field of germinated millet. The industrial production method of the germinated millet steamed bun is as follows: germinated millet is milled to obtain milled millet and millet bran, after the milled millet is crushed and the millet bran is ultra-finely crushed, flour, yeasts, wheat gluten and water are added, the materials are mixed, dough kneading is conducted to prepare dough, and fermenting, shaping, second fermenting, temperature controlled steaming and cooling are conducted to obtain the germinated millet steamed bun. The steamed bun prepared by using the method contains the germinated millet, nutritional value of the steamed bun is greatly increased, at thesame time, during production processes of the production method of the germinated millet steamed bun, due to the fact that processing characteristics of base materials are similar to those of the flour, a situation that higher content of the germinated millet leads to more difficult processing does not exist, the whole process is very easy and can greatly improve production efficiency of the steamed bun, and at the same time, a qualified rate of the steamed bun is also relatively high.

Description

technical field [0001] The invention belongs to the technical field of germinated corn, relates to preparing steamed buns from germinated corn, and in particular relates to an industrial production method of germinated corn steamed bread. Background technique [0002] Mantou, as a wheat flour flour food, is a popular staple food. The processing of steamed buns is well known to the public. Generally, materials need to be prepared, yeast is added to knead the dough, and then proofed, kneaded and shaped, and steamed into steamed buns. [0003] With the improvement of people's living standards and the enhancement of health awareness, there is an increasing demand for foods rich in nutrients and ingredients with health care functions. The current variety of steamed buns is relatively single, and the nutritional value and functional characteristics are relatively low, which can no longer meet the higher demand of the public for steamed buns. As a traditional staple food of our p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/25A23L7/10A23L7/104A23L33/10A23L33/185A23L3/3472A23B9/14A23B9/26A01G7/06
CPCA01G7/06A23B9/14A23B9/26A23L3/3472A23L7/104A23L7/115A23L7/25A23L33/10A23L33/185A23V2002/00A23V2200/328A23V2200/3262A23V2200/326A23V2200/32A23V2250/2132A23V2250/214A23V2200/048A23V2200/10
Inventor 刘敬科李少辉赵巍张爱霞任素芬刘莹莹张佳丽
Owner GRAIN RES INST HEBEI ACAD OF AGRI & FORESTRY SCI
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