Gluten-free grain fermentation type flour product and preparation method thereof

A fermented, gluten-free technology, applied in the direction of bacteria used in food preparation, food science, lactobacillus, etc., can solve the problem of not being able to form fermented steamed noodle products, and achieve increased elasticity, stable fermentation, and fine texture Effect

Inactive Publication Date: 2019-04-05
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the unique wheat gluten in wheat flour plays an important role in the formation of dough and the production of steamed noodle products. Flour without wheat gluten (such as corn flour, sorghum flour or millet flour, etc.) cannot form a good Quality fermented steamed pasta

Method used

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  • Gluten-free grain fermentation type flour product and preparation method thereof
  • Gluten-free grain fermentation type flour product and preparation method thereof

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preparation example Construction

[0034] The invention provides a method for preparing the fermented noodle product described in the above scheme, comprising the steps of:

[0035] 1) activating after mixing yeast powder, plant lactobacillus powder and water, to obtain a fermented liquid;

[0036] 2) adding TG enzyme, gluten-free grain powder, vegetable protein powder without gluten protein, salt and bread improver in sequence to the fermented liquid in the step 1) and then stirring to obtain kneaded dough;

[0037] 3) Fermenting the kneaded dough in step 2) at 28-30°C for 1.5-2 hours, then fermenting at 38-40°C for 30-60 minutes, and then fermenting at 48-52°C for 20-30 minutes to obtain fermented dough;

[0038] 4) rolling the fermented dough of the step 3) to obtain pressed dough;

[0039] 5) Dividing the pressed noodle sheet in step 4), kneading and molding the obtained division pieces, then performing proofing and steaming in sequence to obtain fermented noodle products.

[0040] In the invention, yeast p...

Embodiment 1

[0047] Weigh 1.0Kg of corn flour, 0.2Kg of soybean flour, 100g of yeast powder, 50g of TG enzyme, 10g of plant lactobacillus powder, 30g of salt, 10g of bread improver and 800g of water.

[0048] 1) After heating water to 35°C, mix and activate yeast powder, plant Lactobacillus powder and water for 18 minutes to obtain a fermentation broth;

[0049] 2) Add TG enzyme, gluten-free grain flour, corn flour, salt and bread improver to the fermented liquid in the step 1) sequentially, and stir at a speed of 30 r / min for 15 minutes to obtain kneaded dough;

[0050] 3) Fermenting the kneaded dough in step 2) at 28°C for 2 hours, then fermenting at 38°C for 60 minutes, and then fermenting at 48°C for 30 minutes to obtain fermented dough;

[0051] 4) The fermented dough in the step 3) is rolled by a tablet press (the distance between the upper and lower rollers is 0.4cm) for 12 times to obtain pressed dough sheets;

[0052] 5) After dividing the pressed dough sheet in step 4), knead th...

Embodiment 2

[0054] Weigh 1.2Kg of rice flour, 0.1Kg of soybean protein powder, 300g of yeast powder, 1g of TG enzyme, 50g of plant lactobacillus powder, 10g of salt, 20g of bread improver and 600g of water.

[0055] 1) After heating water to 40°C, mix and activate yeast powder, plant Lactobacillus powder and water for 12 minutes to obtain a fermentation broth;

[0056] 2) Add TG enzyme, gluten-free grain flour, corn flour, salt and bread improver to the fermented liquid in step 1) and stir at a speed of 50 r / min for 10 minutes to obtain kneaded dough;

[0057] 3) Fermenting the kneaded dough in step 2) at 30°C for 1.5 hours, then fermenting at 40°C for 30 minutes, and then fermenting at 52°C for 20 minutes to obtain fermented dough;

[0058] 4) The fermented dough in the step 3) is rolled by a tablet press (the distance between the upper and lower rollers is 0.6cm) for 8 times to obtain pressed dough;

[0059] 5) After dividing the pressed dough sheet in step 4), knead the obtained divid...

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Abstract

The invention belongs to the technical field of food processing, and provides a gluten-free grain fermentation type flour product. The gluten-free grain fermentation type flour product is prepared from the following raw materials in parts by weight: 1.0 to 1.2 parts of gluten-free grain flour, 0.1 to 0.2 part of plant protein powder without gluten proteins, 0.01 to 0.03 part of yeast powder, 0.001to 0.05 part of TG enzyme, 0.01 to 0.05 part of lactobacillus plantarum powder, 0.01 to 0.03 part of salt, 0.01 to 0.02 part of bread improver and 0.6 to 0.8 part of water. According to the invention, after the raw materials are matched in the ratio, gas tightness of a gluten-free grain dough can be improved, and elasticity and a product volume of the gluten-free grain fermentation type steamed flour product in an initial stage of steaming are improved, so that the finally obtained gluten-free grain fermentation type steamed flour product is rich in nutrition, good in taste and excellent in flavor.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a gluten-free grain fermented noodle product and a preparation method thereof. Background technique [0002] Traditional fermented steamed noodle products use wheat flour and water as raw materials, with or without adding miscellaneous grain flour (corn flour, rice flour or brown rice flour, buckwheat flour, sorghum flour, etc.), and adding yeast-based starter ( Mainly noodles, fermented rice, yeast, fresh yeast, etc.), the food made by kneading noodles, fermenting, neutralizing, adding other seasonings, kneading and molding, proofing, steaming, and cooling, such as steamed buns (multi-grain steamed buns), Hair cake (multi-grain hair cake), Hanamaki (multi-grain flower roll), etc. Due to the unique water holding capacity, viscoelasticity and foaming property of wheat gluten, it plays a decisive role in the dough strength, extensibility and air holding capacit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L5/10
CPCA23L5/13A23L7/104A23V2400/169
Inventor 马涛高树成卢丙轩杨立娜朱力杰李东红
Owner BOHAI UNIV
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