Nutritional bread premix flour containing tartary buckwheat germ flour and preparation method thereof

A technology of tartary buckwheat germ and premixed powder, which is applied in dough processing, baking, food science and other directions, can solve the problems of high sugar content and high oil, improve digestion and absorption rate, prolong storage time, improve taste and The effect of processability

Pending Publication Date: 2022-03-08
ANHUI TIANQI FLOUR TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides nutritious bread premix powder containing tartary buckwheat germ powder and a preparation method, which has the advantages of low sugar, low oil and high nutrition, and solves the problem of high sugar content and high oil content

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The nutritious bread premix flour containing buckwheat germ powder comprises the following raw materials in proportions by weight: 120 parts of tartary buckwheat flour, 40 parts of tartary buckwheat germ powder, 200 parts of oat flour, 0.5 parts of refined salt, 6 parts of powdered oil, corn 4 parts of protein powder, 0.1 part of baking powder, 6 parts of emulsifier, 2 parts of calcium carbonate, 15 parts of corn flour, 15 parts of puffed sorghum powder, 1 part of walnut kernel, 1 part of wolfberry, 1 part of pine nut kernel, 0.3 part of mixed enzyme.

[0032] The mixed enzyme is composed of the following raw materials in parts by weight: 1 cellulase, 1 protease, 1 alpha-amylase, 0.5 xylanase, and 0.5 glucose oxidase.

[0033] The preparation method of the nutritious bread premix powder containing tartary buckwheat germ powder comprises the following steps:

[0034] 1) Sieve after pulverizing the dried tartary buckwheat germ by pulverizer to obtain 40 parts of tartary b...

Embodiment 2

[0047]The nutritious bread premix flour containing buckwheat germ powder comprises the following raw materials in proportions by weight: 130 parts of tartary buckwheat flour, 45 parts of tartary buckwheat germ powder, 275 parts of oat flour, 1 part of refined salt, 7 parts of powdered oil, corn 4.5 parts of protein powder, 0.3 parts of baking powder, 6.5 parts of emulsifier, 2.5 parts of calcium carbonate, 22.5 parts of corn flour, 20 parts of puffed sorghum powder, 2 parts of walnut kernel, 1.5 parts of wolfberry, 2 parts of pine nut kernel, 0.4 part of mixed enzyme.

[0048] The mixed enzyme is composed of the following raw materials in parts by weight: 1.5 parts by weight of cellulase, 1.5 parts by protease, 2 alpha-amylases, 0.75 parts by xylanase and 0.65 parts by weight of glucose oxidase.

[0049] The preparation method of the nutritious bread premix powder containing tartary buckwheat germ powder comprises the following steps:

[0050] 1) Sieve after pulverizing the dr...

Embodiment 3

[0063] The nutritious bread premix flour containing buckwheat germ powder comprises the following raw materials in proportion by weight: 140 parts of tartary buckwheat flour, 50 parts of tartary buckwheat germ powder, 350 parts of oat flour, 1.5 parts of refined salt, 8 parts of powdered oil, corn 5 parts of protein powder, 0.5 parts of baking powder, 7 parts of emulsifier, 3 parts of calcium carbonate, 30 parts of corn flour, 25 parts of puffed sorghum powder, 3 parts of walnut kernel, 2 parts of wolfberry, 3 parts of pine nut kernel, 0.5 part of mixed enzyme.

[0064] The mixed enzyme is composed of the following raw materials in parts by weight: cellulase 2, protease 2, α-amylase 3, xylanase 1, and glucose oxidase 0.8.

[0065] The preparation method of the nutritious bread premix powder containing tartary buckwheat germ powder comprises the following steps:

[0066] 1) Sieve after pulverizing the dried tartary buckwheat germ by pulverizer to obtain 50 parts of tartary buck...

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PUM

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Abstract

The invention relates to the technical field of nutritional bread containing tartary buckwheat germ flour, and discloses nutritional bread premix flour containing tartary buckwheat germ flour. Comprising the following raw materials in parts by weight: 120-140 parts of tartary buckwheat flour, 40-50 parts of tartary buckwheat germ flour, 200-350 parts of oat flour, 0.5-1.5 parts of refined salt, 6-8 parts of powdered oil, 4-5 parts of vital gluten, 0.1-0.5 part of baking powder, 6-7 parts of an emulsifier, 2-3 parts of calcium carbonate, 15-30 parts of corn flour, 15-25 parts of puffed sorghum flour, 1-3 parts of walnut kernels, 1-2 parts of Chinese wolfberry fruits, 1-3 parts of pine nuts and 0.3-0.5 part of mixed enzymes. According to the characteristics of the raw materials, different processes such as enzymolysis and ultrasonic extraction are adopted for treatment, and specific process conditions are adopted, so that nutritional ingredients in the raw materials are properly decomposed, the digestion and absorption rate is increased, the taste and the processing performance are greatly improved, and the storage time of the finished product is prolonged.

Description

technical field [0001] The invention relates to the technical field of nutritious bread containing buckwheat germ powder, in particular to nutritious bread premix powder containing tartary buckwheat germ powder and a preparation method thereof. Background technique [0002] With the development of society, people's pace of life has been greatly accelerated, so that many young people do not have time to prepare their own food, so now instant food has become the first choice of many young office workers, and modern people's diet nutrition and The demand for health care and the over-refinement requirements for improving the diet are gradually increasing. [0003] So now the development of the bread industry has ushered in an important opportunity, but most of the bread on the market is rich in protein, fat, carbohydrates, a small amount of vitamins and calcium, potassium, magnesium, zinc and other minerals, but its content The sugar content is also relatively high, making diab...

Claims

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Application Information

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IPC IPC(8): A21D2/36A21D2/38A21D2/02
CPCA21D2/36A21D2/38A21D2/02
Inventor 陈燃刘安敏
Owner ANHUI TIANQI FLOUR TECH CO LTD
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