Premixed flour for buckwheat steamed buns and production process thereof

A production process and premixed powder technology, applied in the field of buckwheat steamed bread premixed powder and its production technology, can solve the problems of high-content buckwheat steamed bread, bitter and rough taste, poor quality of buckwheat steamed bread premixed powder, and increased fatty acid value, and achieve effective Facilitate digestion and absorption, retain nutritional value, and reduce the effect of fatty acid value

Active Publication Date: 2019-08-09
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] High-content buckwheat steamed bread has problems such as bitter and rough taste, easy shrinkage on the surface, large bubbles, small specific volume, and easy aging; and pre-mixed flour on the market generally has problems such as yeast inactivation, insects, and fatty acid value increase during storage. , which makes the quality of buckwheat steamed bread premix powder poor and the shelf life is short

Method used

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  • Premixed flour for buckwheat steamed buns and production process thereof
  • Premixed flour for buckwheat steamed buns and production process thereof
  • Premixed flour for buckwheat steamed buns and production process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] 1. Preparation of buckwheat steamed bread premix powder:

[0062] Formula: wheat flour 70%, buckwheat flour 15%, extruded buckwheat flour 15%, microencapsulated highly active dry yeast 0.9%, sodium stearoyl lactylate 0.1%, calcium stearoyl lactylate 0.2%, vitamin C 0.01%, Arabinoxylanase 0.002%, glucose oxidase 0.001%, α-amylase 0.001%.

[0063] Prepare the production technology of above-mentioned buckwheat steamed bread premix powder, comprise the following steps:

[0064] 1) The buckwheat grains are ground and then extruded and extruded. The extruded parameters are set as solid material feeding rate 16kg / h, moisture content 14%, extruder screw speed 190 Rpm. The puffing temperature is set to 85°C in zone II, 120°C in zone III, 170°C in zone IV, 140°C in zone V, and 130°C in zone VI;

[0065] 2) the extruded puffed buckwheat flour prepared in step 1) is ultrafinely pulverized;

[0066] 3) The extruded and puffed buckwheat flour and buckwheat flour prepared in step 2...

Embodiment 2

[0078] Formula: 70% wheat flour, 25% buckwheat flour, 5% extruded buckwheat flour, 0.9% microencapsulated highly active dry yeast, 0.1% sodium stearoyl lactylate, 0.2% calcium stearoyl lactylate, 0.01% vitamin C, Arabinoxylanase 0.002%, glucose oxidase 0.001%, α-amylase 0.001%.

[0079] Referring to Example 1, the formula was replaced with the above formula, and other conditions remained unchanged, and buckwheat steamed bun premix powder and its finished buckwheat steamed bun were prepared.

[0080] The buckwheat steamed bread obtained in Example 1-2 was subjected to a performance test, and the results are shown in Table 1.

[0081] test methods:

[0082] Preparation and determination of properties of buckwheat steamed bread:

[0083] Use a slicer to cut the steamed buns longitudinally into slices about 12.5mm thick each, and take the two central slices, use the TA-XT2i texture analyzer, select the P / 25 probe to test the hardness and chewiness of buckwheat steamed buns in TP...

Embodiment 3

[0099] Embodiment 3: process optimization

[0100] 1) Effects of different moisture contents on the storage stability of buckwheat steamed bread premix powder:

[0101] Referring to the process and formula of Example 1, the moisture content of the ready-mixed powder was respectively reduced to 7%-13%, and then the mixed powder with different moisture content was mixed with yeast, improver, etc. and placed in PE sealed bags for packaging. At this time, the ready-mixed powder does not use packaging materials with high barrier properties.

[0102] The result is as figure 1 and figure 2 It was shown that with the decrease of the moisture content of the premix powder, the fermentability of the buckwheat steamed bread premix powder decreased slowly, and the yeast inactivation rate decreased, and the lower the moisture content, the slower the increase of the fatty acid value. According to the requirements of the national standard GB / T 20886-2007, the fermentation power of high-ac...

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Abstract

The invention discloses premixed flour for buckwheat steamed buns and a production process thereof and belongs to the technical field of foods. The premixed flour for buckwheat steamed buns comprises,by weight, 60-80 parts of wheat flour, 5-25 parts of buckwheat flour, 5-25 parts of puffed buckwheat flour, 0.7-1.2 parts of microcapsule-embedded high-activity dry yeast, 0.05-0.2 part of sodium stearoyl lactylate, 0.05-0.2 part of calcium stearoyl lactylate, 0.01-0.02 part of vitamin C and 0.005-0.02 part of an enzyme preparation, wherein the mass ratio of the buckwheat flour to the puffed buckwheat flour is 1: 5 to 5: 1; the microcapsule embedded high-activity dry yeast is an industrial instant dry yeast of lesaffre; the moisture content of the premixed flour for buckwheat steamed buns is10% or below. By adopting the buckwheat steamed bun premixed flour, the quality of the buckwheat steamed bun is improved, the increase of a fatty acid value can be effectively delayed, the rancidity is prevented, the inactivation of the yeast and enzyme preparation is delayed, the quality guarantee period of the premixed flour for buckwheat steamed buns is prolonged, and the industrial productionof the premixed flour for the buckwheat steamed buns is achieved.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a buckwheat steamed bread premix powder and a production process thereof. Background technique [0002] Ready-mixed powder is a new product that appears with the acceleration of people's life rhythm and the improvement of living standards. It is a kind of powder raw material with different characteristics and different types, using a certain formula, according to advanced physics, chemistry, biology, etc. A compound semi-finished product that is completely mixed by technology. [0003] Staple food is an indispensable food on people's table, and steamed bun is a typical staple food. With the changes of the times, the staple food of steamed buns has also kept up with the pace of the times. People's demand for steamed buns is not only limited to satiety, but also focuses on nutrition and convenience. The taste and quality of steamed buns have also raised requirements. [...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L7/17A23L33/10A23L29/00A23L29/10A23P10/30
CPCA23L7/104A23L7/17A23L33/10A23L29/035A23L29/10A23P10/30A23V2002/00A23V2200/30A23V2200/222A23V2200/224A23V2250/5026A23V2250/511A23V2250/708A23V2250/76A23V2300/10A23V2300/24A23V2300/31
Inventor 郭晓娜郑玉娇朱科学关晔峰陈艳朱宝成
Owner JIANGNAN UNIV
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