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Preparation method of sorghum steamed buns

A technology of steamed bread and sorghum, which is applied in the field of preparation of sorghum steamed bread, which can solve the problems of poor taste and reduced nutritional value of sorghum noodles, and achieve the effect of reducing tannin content and improving taste

Pending Publication Date: 2021-06-18
INST FOR AGRI APPL OF ATOMIC ENERGY SHANDONG ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, sorghum rice contains more insoluble dietary fiber and astringent tannins, which lead to poor palatability of foods such as steamed buns made from sorghum noodles
At the same time, the protein in sorghum rice is mostly gliadin, which cannot be digested and absorbed by human endogenous enzymes, which reduces the nutritional value of sorghum noodles

Method used

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  • Preparation method of sorghum steamed buns

Examples

Experimental program
Comparison scheme
Effect test

no. 1 approach

[0027] A kind of preparation of sorghum steamed bread, comprises the steps:

[0028] (1) Put the sorghum rice in a steam tank and seal it well, then pass hot steam at a temperature of 225°C into the steam tank to modify the sorghum rice for 6 minutes, and keep the steam pressure at 0.5 MPa.

[0029] (2) Mash the modified sorghum rice, and inoculate it with Bacillus subtilis after air cooling to below 30°C. The inoculation amount of the Bacillus subtilis is 0.45% of the mass of the sorghum rice, and the fermentation time is 2.5 hours, the keratinase produced by the fermentation of Bacillus subtilis can effectively degrade the prolamin in sorghum rice.

[0030] (3) Put the sorghum rice in a dryer after fermentation, and dry it at 75°C for 2 hours, then put the dried sorghum rice in a pulverizer to make powder, and sieve to get the particle size Modified sorghum flour not larger than 200 mesh.

[0031] (4) Mix 32 parts by weight of the modified sorghum flour with 14 parts by we...

no. 2 approach

[0033] A kind of preparation of sorghum steamed bread, comprises the steps:

[0034] (1) Put the sorghum rice in a steam tank and seal it well, then pass hot steam at a temperature of 220 °C into the steam tank to modify the sorghum rice for 8 minutes, and keep the steam pressure at 0.45 MPa.

[0035] (2) Mashing the modified sorghum rice, and inoculating it with Bacillus subtilis after cooling it below 30°C, the inoculum amount of the Bacillus subtilis is 0.3% of the mass of the sorghum rice, and the fermentation time is 3 hours, the keratinase produced by the fermentation of Bacillus subtilis can effectively degrade the prolamin in sorghum rice.

[0036] (3) Put the sorghum rice in a dryer after fermentation, and dry it at 55°C for 2.5 hours, then put the dried sorghum rice in a pulverizer to make powder, and sieve to get the particle size Modified sorghum flour not larger than 200 mesh.

[0037] (4) Mix 34 parts by weight of the modified sorghum flour with 15 parts by wei...

no. 3 approach

[0039] A kind of preparation of sorghum steamed bread, comprises the steps:

[0040] (1) Put the sorghum rice in the steam tank and seal it well, then pass hot steam at 230 °C into the steam tank to modify the sorghum rice for 5 minutes, and keep the steam pressure at 0.4 MPa.

[0041] (2) Mash the modified sorghum rice, and inoculate it with Bacillus subtilis after air cooling to below 30°C. The inoculum amount of the Bacillus subtilis is 0.55% of the mass of the sorghum rice, and the fermentation time is 2 hours, the keratinase produced by the fermentation of Bacillus subtilis can effectively degrade the prolamin in sorghum rice.

[0042] (3) Put the sorghum rice in a dryer after fermentation, and dry it at 85°C for 1.5 hours, then put the dried sorghum rice in a pulverizer to pulverize it, and sieve it to get the particle size Modified sorghum flour not larger than 200 mesh.

[0043](4) Mix 30 parts by weight of the modified sorghum flour with 10 parts by weight of wheat ...

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Abstract

The invention relates to the technical field of sorghum steamed buns, in particular to a preparation method of sorghum steamed buns. The preparation method comprises the following steps that (1), sorghum rice is put into a closed container, and then hot steam is introduced into the container to modify the sorghum rice; (2), the sorghum rice subjected to modification treatment is mashed and cooled in the air, bacillus subtilis is inoculated into the sorghum rice for fermentation, the sorghum rice is dried after fermentation, and then crushing is carried out to obtain modified sorghum flour; and (3), the modified sorghum flour is uniformly mixed with wheat flour, yeast powder, table salt, sodium bicarbonate, a gluten fortifier and fruit powder, dough kneading and fermentation are carried out, and the fermented dough is steamed into the steamed buns so as to obtain the steamed buns. According to the preparation method of the sorghum steamed buns, the astringency of the sorghum steamed buns can be reduced, the eating property is improved, the alcohol-soluble protein in the sorghum steamed buns can be degraded, and the nutritional value of the sorghum steamed buns is improved.

Description

technical field [0001] The invention relates to the technical field of sorghum steamed bread, in particular to a preparation method of sorghum steamed bread. Background technique [0002] The information disclosed in this Background section is intended to enhance the understanding of the general background of the present invention and is not necessarily to be taken as an acknowledgment or any form of suggestion that the information constitutes prior art that is already known to those skilled in the art. [0003] Sorghum rice is husked sorghum rice, which is oval, obovate or round, with different sizes and white, yellow, red, brown, black and other colors. Generally, with the increase of tannin content in the seed coat, the grain palladium changes from light to light. get darker. Sorghum has a certain medicinal effect, which can invigorate the spleen, eliminate stagnation, warm the heart, astringe the stomach, and stop cholera. Therefore, sorghum noodles are also used as mi...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L33/00
CPCA23L7/104A23L33/00A23V2002/00A23V2300/08A23V2300/24A23V2200/30A23V2250/76A23V2200/14A23V2200/16
Inventor 宗爱珍郭会会田敏徐同成刘丽娜邱斌贾敏
Owner INST FOR AGRI APPL OF ATOMIC ENERGY SHANDONG ACADEMY OF AGRI SCI