A kind of preparation method of high-nutrition miscellaneous grain bread flour
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A bread flour, high-nutrition technology, applied in the directions of mixing methods, chemical instruments and methods, transportation and packaging, etc., can solve the problems of low nutritional level, clumping, crushing and grinding efficiency, etc., to achieve nutritional level. High, improve the effect of digestion and absorption rate
Active Publication Date: 2021-09-28
安徽昊晨食品股份有限公司
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[0003] The patent document (201310067903.7) discloses a kind of leavened bread flour without additives and its preparation method. Compared with wheat flour alone, the bread made by this method is more bulky and has a better taste. Not high. Bread flour needs to be crushed, ground, and mixed during preparation. The existing processing and mixing are prone to sticking of flour into lumps. At the same time, the efficiency of the entire crushing and grinding is not high.
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Embodiment 1
[0031] A preparation method of high-nutrition multigrain bread flour, comprising the steps of:
[0032] Step 1: Grind the wheat bran in a conventional way, then add 5 times the amount of soft water based on the mass of the wheat bran, conduct ultrasonic extraction at room temperature at 200W, 35KHz for 20min, and add 0.1% Mixed enzymes of high quality, hydrolyzed at 25°C for 1 hour, adjusted the pH to 3.0, hydrolyzed at 45°C for 1 hour, adjusted the pH to 5.0, hydrolyzed at 45°C for 1 hour, and inactivated the enzyme at 18MPa and 40°C Homogenizing, then concentrating under reduced pressure, and freeze-drying to obtain pre-wheat bran powder;
[0033] Step 2: Grind oat bran in a conventional way, then add 5 times soft water based on the mass of oat bran, add 0.02% mass of mixed enzyme preparation for enzymolysis, adjust the pH value to 4.5, and enzymolysis at 40°C for 2 hours , and then ultrasonically extract the enzymolysis solution at 40°C, 200W, 50KHz for 20min, homogenize a...
Embodiment 2
[0039] A preparation method of high-nutrition multigrain bread flour, comprising the steps of:
[0040] Step 1: Grind the wheat bran in a conventional way, then add 12 times the amount of soft water based on the mass of the wheat bran, conduct ultrasonic extraction at room temperature at 300W, 40KHz for 30min, and add 0.3% Enzyme hydrolyzate at 35°C for 2 hours, adjust the pH to 4.0, hydrolyze at 55°C for 2 hours, adjust the pH to 6.0, digest at 55°C for 2 hours, and inactivate the enzyme at 20MPa and 50°C Homogenizing, then concentrating under reduced pressure, and freeze-drying to obtain pre-wheat bran powder;
[0041] Step 2: Grind oat bran in a conventional way, then add 10 times soft water based on the mass of oat bran, add 0.05% by mass of mixed enzyme preparation for enzymolysis, adjust the pH value to 5.5, and enzymolysis for 4 hours at a temperature of 50°C , and then ultrasonically extract the enzymatic solution at 50°C, 400W, and 100KHz for 30 minutes, homogenize a...
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Abstract
The invention discloses a preparation method of high-nutrition miscellaneous grain bread flour. On the premise of ensuring the suitable wet gluten content, water content and good processing characteristics of the miscellaneous grain bread flour, the invention does not need to add flour improvers such as potassium bromate and azoformamide , can improve the processing performance of miscellaneous grain flour catalyzed yeast fermentation, foaming, coagulation, etc., as well as baking quality, and at the same time increase the content of dietary fiber in bread flour. According to the characteristics of raw materials, different processes such as enzymatic hydrolysis combined with ultrasonic extraction are used. The nutrients in the bread flour are properly decomposed, which improves the digestion and absorption rate and has a high nutrient level. The corresponding raw materials are transported in the feeding pipe through the conveying dragon and pre-mixed at the same time, and the corresponding raw materials in the grinding cylinder are ground by three grinding rollers. , At the same time, through the design of the air classifier, the raw materials are mixed and ground in a low-temperature environment, and the grinding efficiency is high.
Description
technical field [0001] The invention relates to the technical field of bread flour preparation, in particular to a preparation method of high-nutrition miscellaneous grain bread flour. Background technique [0002] Bread flour is a kind of flour, which is made from hard wheat. Bread flour has high gluten content, good quality, high toughness, good elasticity, and large bubble volume. The bread flour sold in the market is made by mixing dry bread and baked high-gluten flour, which will contain certain pigments and foaming agents. [0003] The patent document (201310067903.7) discloses a kind of leavened bread flour without additives and its preparation method. Compared with wheat flour alone, the bread made by this method is more bulky and has a better taste. Not high, bread flour needs to be pulverized, ground, and mixed during preparation, and the situation that powders are likely to stick into agglomerates during existing processing and mixing, and the efficiency of the e...
Claims
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