Making method of steam heat-treated sorghum whole-flour steamed bread

A production method and technology of sorghum, applied in food heat treatment, food ingredients as antimicrobial preservation, food science, etc., can solve the problems of sorghum products such as poor palatability and continuous feeding, and unbalanced nutrition of wheat steamed bread

Pending Publication Date: 2019-12-27
廊坊承泰能食品有限责任公司
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Problems solved by technology

[0006] The purpose of the present invention is to provide a method for making steamed sorghum whole flour steamed bread, which is used

Method used

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  • Making method of steam heat-treated sorghum whole-flour steamed bread

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Embodiment

[0021] (1) Preparation of whole sorghum flour by steam heat treatment

[0022] Soak the sorghum grains with full grains in distilled water for 1.5 h, put them into a steam tank, and inject saturated steam with a pressure of 0.8 MPa, and release the pressure quickly after 5 min of maintenance time. The samples after steam heat treatment are collected, and a vacuum rotary dryer is used to place the dried samples under vacuum conditions and heat and dry in a rotating manner. The water heating temperature is 40 °C, the rotation speed is 3 rpm, and the vacuum degree is 10³Pa. The dried steam heat-treated sorghum was milled by a combination of mechanical pulverization and jet milling. The specific milling process was as follows: the dried samples were mechanically pulverized for preliminary milling, and the feeding rate was 0.1 t / h. The mesh number of the powder is 60 mesh; the coarse powder is pulverized again by jet milling, the feeding speed is 0.5 t / h, and the air pressure is 0...

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Abstract

The invention discloses a making method of steam heat-treated sorghum whole-flour steamed bread. Due to the excessive contents of tannin and insoluble dietary fibers in sorghum, the eating quality ofthe sorghum is limited. Sorghum raw materials are treated through a steam heat-treatment technology, that is, the sorghum raw materials are treated through the high temperature, the high pressure andthe short time, the contents of the tannin and the insoluble dietary fibers can be effectively decreased, and the contents of substances such as polyphenols and resistant starch in the sorghum can beeffectively decreased. The sorghum raw materials are subjected to steam heat-treatment and made into sorghum whole flour, the sorghum whole flour is added into wheat flour according to the principle that the adding amount of the sorghum whole flour accounts for 1%-50% of the ratio (the quality ratio of the steam heat-treated sorghum whole flour accounting for mixed flour) so as to be made into thesteam heat-treated sorghum whole flour steamed bread, and the palatability and the continuous eating property are greatly improved. The steam heat-treated sorghum whole flour is added into flour products so that the nutrition loss caused by the overhigh processing accuracy of wheat can be well supplemented, and application of the sorghum to main food processing is expanded.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for making steamed sorghum whole-flour steamed bread. Background technique [0002] Steamed buns are a traditional staple food in my country and are deeply loved by Chinese residents. With the continuous improvement of people's living standards, people pay more and more attention to the nutritional balance of food. However, due to the high processing precision of wheat flour, a large amount of dietary fiber and functional components in the wheat cortex are lost. If it is eaten for a long time, it will cause an imbalance of nutrients in the human body and cannot meet the new needs of the modern population for the nutritional value of steamed bread. [0003] Sorghum is one of the important miscellaneous grain crops in my country, with high nutritional value. In addition to nutrients such as protein, fat, vitamins and trace elements, sorghum contains a large amo...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L33/10A23L3/3454A23L5/10
CPCA23L7/104A23L5/13A23L5/17A23L3/3454A23L33/10A23V2002/00A23V2200/10A23V2300/24
Inventor 不公告发明人
Owner 廊坊承泰能食品有限责任公司
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