Manufacturing method of high-proportion coarse cereal green body

Abstract

The invention relates to the technical field of food processing, in particular to a making method of high-proportion coarse cereal blanks. The formula and the process of the coarse cereal steamed bun blank are optimized, and the steamed bun is golden in color, rich in taste and sufficient in nutrition by optimizing the formula of the coarse cereal steamed bun blank; in addition, the steamed bun blank prepared by adopting the modes of secondary fermentation and segmented freezing can be eaten by consumers through direct steaming without fermentation, the problem that the surface is easy to wrinkle after steaming is solved, the frozen storage shelf life can reach 60 days, and the steamed bun tastes fresh, has the fragrance and nutritional value of coarse cereals and meets the healthy diet requirements of modern consumers.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a method for preparing a high-proportion raw grain embryo. Background Art

[0002] With the change of lifestyle and the accelerated pace of life, the number of patients with chronic diseases such as obesity and hypertension in my country has gradually increased. Consumers are paying more and more attention to healthy eating. Zero additives, low sugar and low salt have gradually become new consumption trends. It is reported that compared with white flour steamed buns, coarse grain steamed buns are healthier and more conducive to diabetics controlling blood sugar.

[0003] The raw dough of multi-grain steamed bread produced and sold on the market is mainly made of wheat flour, with additives such as baking powder added. The finished products are mostly cooked products or quick-frozen cooked products. The industrial production situation focuses on first proofing the raw dough of steamed bread, then steaming it, and then quick freezing and packaging it. There are problems such as single flavor, serious aging during frozen storage, staleness after re-steaming, high packaging materials, transportation and storage costs, which are far from meeting people's needs for taste and nutrition. Therefore, it is more urgent to improve the nutritional properties of staple foods and produce clean-label zero-additive, low-sugar, nutritious and healthier diversified and diverse steamed bread. Summary of the invention

[0004] In view of this, the technical problem to be solved by the present invention is to provide a method for preparing a high-ratio coarse grain raw embryo.

[0005] The invention provides a steamed bread embryo, comprising wheat flour, mixed flour, corn kernels and lard;

[0006] The mixed flour comprises golden corn flour, puffed corn flour, raw millet flour, gluten powder, potato starch and semi-dry yeast powder;

[0007] Furthermore, the mixed flour comprises the following components in parts by weight: 50-200 parts of golden corn flour, 40-200 parts of puffed corn flour, 10-50 parts of raw millet flour, 1-20 parts of gluten powder, 1-20 parts of potato starch and 1-8 parts of semi-dry yeast powder.

[0008] The weight ratio of the wheat flour, mixed flour, corn kernels and lard is: (550-750): (103-498): (300-500): (3-8);

[0009] The wet gluten content of the wheat flour is 28% to 45%, specifically 38%.

[0010] The present invention optimizes the ratio of raw materials for preparing steamed bread embryos. In a specific embodiment of the present invention, the mixed powder can be mixed powder 1, mixed powder 2 and / or mixed powder 3; the added amounts of golden corn flour, puffed corn flour, raw millet flour, glutinous rice flour, semi-dry yeast and potato starch in the mixed powder 1 are 200g, 50g, 50g, 10g, 5g and 10g (Experimental Example 1 and Comparative Example 9); the added amounts of golden corn flour, puffed corn flour, raw millet flour, glutinous rice flour, semi-dry yeast and potato starch in the mixed powder 2 are 50g, 40g, 10g, 10g, 5g and 10g (Comparative Example 7); the added amounts of golden corn flour, puffed corn flour, raw millet flour, glutinous rice flour, semi-dry yeast and potato starch in the mixed powder 3 are 50g, 200g, 50g, 10g, 5g and 10g. g, 10g (Comparative Example 8); the weight ratio of the wheat flour, mixed flour, corn kernels and lard can be 550:325 (mixed flour 1 or mixed flour 3): 500:5; it can also be 550:125 (mixed flour 2): 500:5; it can also be 550:325 (mixed flour 3): 300 (corresponding to Comparative Example 9): 5; the test results show that when the addition amounts of golden corn flour, puffed corn flour, raw millet flour, glutinous rice flour, semi-dry yeast and potato starch are 200g, 50g, 50g, 10g, 5g and 10g (mixed flour 1); the weight ratio of the wheat flour, mixed flour, corn kernels and lard is 550:325:500:5; the steamed bun raw embryo prepared by re-steaming has a high content of volatile substances, a larger specific volume, a smaller hardness and a stronger resilience, and fewer surface wrinkles.

[0011] In the present invention, the steamed bread dough also includes water. Adding water in the preparation of the steamed bread dough is a conventional operation in the art and is used to knead the various components of the steamed bread dough. The water content is 40wt% to 50wt%, and specifically 48% in the present invention.

[0012] The invention screens wheat flour raw materials for preparing steamed bread embryos, and test results show that the steamed bread embryos made from wheat flour with a wet gluten content of 38% have good support after re-steaming, a smooth surface, and a soft and elastic texture.

[0013] The present invention screens corn flour in the raw materials for preparing steamed bread embryos, and uses golden corn flour and glutinous corn flour for comparison. Test results show that after the glutinous corn flour replaces the golden corn flour, the glutinous corn flour has greater viscosity, poor expansion, and more surface wrinkles.

[0014] The present invention provides a method for preparing the steamed bread raw dough, which comprises the following steps:

[0015] Step 1, mixing the first part of the wheat flour, the mixed flour, the corn juice obtained by squeezing the corn kernels and the lard into dough and then subjecting the dough to a first proofing;

[0016] Step 2, mixing the second part of the wheat flour with the dough obtained by the first proofing, and then pressing, dividing, second proofing, slow freezing and quick freezing to prepare the steamed bread raw dough;

[0017] Furthermore,

[0018] The weight ratio of the first part of wheat flour to the second part of wheat flour is (10-11):(1:2), and reasonable small adjustments within this range are within the protection scope of this application; in the specific embodiment of the present invention, it is 10:1.

[0019] The first proofing conditions are: temperature 25°C to 35°C, humidity 70% to 90%, 50min to 100min; specifically 28°C, humidity 85%, 60min;

[0020] The second proofing conditions are: temperature 25°C to 35°C, humidity 70% to 90%, 10min to 40min; specifically, temperature 32°C, humidity 85%, 20min;

[0021] The slow freezing conditions are: -15°C to -18°C, non-air-cooled, 10min to 30min; specifically -18°C, non-air-cooled, 20min;

[0022] The quick freezing conditions are: -35 to -38°C, air cooling, 30 min to 60 min; specifically -35°C, air cooling, 40 min.

[0023] The pressing times are 8 to 12 times, and in the specific embodiment of the present invention, 8 times;

[0024] The dividing is dividing into blocks of raw embryos, each of which weighs 60g to 100g.

[0025] The present invention adjusts the parameters and steps of the steamed bread raw dough preparation process;

[0026] In some embodiments of the present invention, two proofings are used and the ratio of the primary surface to the secondary surface (i.e., the weight ratio of the first part of wheat flour to the second part of wheat flour) is adjusted. The test results show that: compared with the single proofing, the number of pores of the raw embryo steamed bread prepared by the double proofing is increased by 17.6%, and the pore area is reduced by 5.8%; the proportion of the primary surface is reduced, and the proportion of the secondary surface is increased, and the high-temperature and short-time proofing leads to uneven internal pores of the finished product after re-steaming, a decrease in the specific volume of the steamed bread, insufficient gluten support, a decrease in overall fluffiness, more surface wrinkles, and a relatively reduced amount of flavor substances.

[0027] In other embodiments of the present invention, the steamed bread raw material of the present invention is prepared by refrigeration cooling slow freezing and quick freezing treatment; the test results show that compared with one-stage freezing, the wrinkles of the two-stage frozen raw material after re-steaming are reduced, the starch and protein are tightly combined, the ice crystals formed during the freezing process are small, and the overall structure of the dough is more uniform. In a specific embodiment of the present invention, a freezing treatment is performed, and then the finished product is vacuum packaged and frozen for storage; the steamed bread raw material obtained by the secondary proofing of the dough after pre-proofing is firstly slow-frozen at -15 to -18°C for 10 to 30 minutes without air cooling, and then transferred to -35 to -38°C for quick freezing under air cooling conditions for 30 to 60 minutes; the freezing method in the technical solution of the present invention can obtain a pastry food with an ideal ripening effect and a fresh taste, and the raw material directly steamed not only has the smooth surface and soft rebound characteristics of the steamed bread after ripening, but also can effectively overcome the problems of raw material being caught, collapsed, and wrinkled after the raw material is directly steamed.

[0028] The multi-grain steamed bread on the market has a low ratio of multi-grain addition, low nutritional value, and no obvious characteristic flavor. The steamed bread prepared by the present invention contains more than 60% of multi-grain, and is prepared in the form of a multi-grain raw embryo. The steamed bun raw embryo of the present invention contains corn flour and millet flour, which can present the taste of whole grains, and the corn flour is golden corn flour with high processing fineness and yellow color, and has high palatability. Then, by adding puffed corn flour and juicy fruit corn kernels with a sugar content of ≥12% (purchased from Yucheng County Green Ring Quick Frozen Food Co., Ltd., which contain water), the corn raw embryo steamed bun presents the sweet flavor and color of corn; in the present invention, experimental results show that high-gluten wheat flour and gluten powder make the steamed bun have good support, and the addition of semi-dry yeast has high antifreeze performance, and raw embryo steamed buns can be prepared with a frozen shelf life of 60 days; compared with the existing steamed bun raw materials, the present invention achieves the effect of not adding additives such as flavors, pigments, baking powder, improvers, and not adding auxiliary materials such as sucrose and syrup, so that the whole grain raw embryo steamed bun can be eaten by putting it in a pot with cold water without proofing and one-button steaming, while restoring the freshness of the steamed bun, it has both obvious whole grain feeling and rich and sweet fruit corn flavor.

[0029] At the same time, the steamed bread formula and process selection of the present invention complement each other and work synergistically; the quick freezing process commonly used in quick-frozen food factories is a one-stage quick freezing process, with a temperature below -30°C and air cooling. Since the central temperature of the steamed bread embryo after proofing is 25-30°C and a large number of holes are generated inside, if the existing one-stage freezing process is used directly, the surface of the steamed bread embryo after quick freezing will produce obvious wrinkles, and dead dough is easy to appear after one steaming, and the support of coarse grains is weak. After many tests, high-gluten flour and gluten powder are selected in the formula of the present invention to increase the gas retention of the dough and the stability of the gluten protein skeleton, and at the same time, secondary proofing is used and the dough is kneaded and the secondary dough ratio is adjusted during the secondary dough kneading to increase the hardness and elasticity of the dough; at the same time, the one-stage quick freezing process is changed to a two-stage combined freezing process in the freezing process; the selection of the above raw materials and the optimization of the process achieve rapid cooling while effectively alleviating the surface wrinkle problem caused by the drastic contraction of the internal pores after the secondary proofing. The steamed bun dough of the present invention saves energy consumption in workshops due to steaming steamed buns in industrial production, and also improves the problems of large consumption of packaging materials and small capacity of transport vehicles caused by volume expansion during pre-cooking of steamed buns.

[0030] The invention provides a noodle dish containing or using the steamed bread raw dough.

[0031] The present invention optimizes the formula and process of the raw dough of multi-grain steamed bread. The raw materials of the raw dough of the multi-grain steamed bread are optimized, so that the steamed steamed bread has a golden color, a rich taste and sufficient nutrition. In addition, the raw dough of the steamed bread is prepared by secondary proofing and segmented freezing, so consumers can eat it by directly steaming it without proofing, which solves the problem that the surface is prone to wrinkles after steaming. The shelf life can reach 60 days, so that the steamed bread has a fresh taste and has the aroma and nutritional value of multi-grain, which meets the needs of modern consumers for healthy diet. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Figure 1 The apparent state of the raw embryo after re-steaming in Comparative Examples 1 and 2 and Experimental Example 1 is shown;

[0033] Figure 2 The apparent state of the raw embryo after re-steaming in Comparative Example 4 and Experimental Example 1 is shown;

[0034] Figure 3 The microstructure of the raw embryo dough after frozen storage for 30 days in Comparative Example 4 and Experimental Example 1 is shown;

[0035] Figure 4 The apparent state of the raw embryo after re-steaming in Comparative Example 5 and Experimental Example 1 is shown;

[0036] Figure 5 The apparent state of the raw embryo after re-steaming in Comparative Example 6 and Experimental Example 1;

[0037] Figure 6The apparent states of the raw embryos after re-steaming in Comparative Examples 7, 8, 9 and Experimental Example 1 are shown. DETAILED DESCRIPTION

[0038] The present invention provides a method for making a high-ratio raw grain embryo. Those skilled in the art can refer to the content of this article and appropriately improve the process parameters to achieve it. It should be particularly noted that all similar replacements and modifications are obvious to those skilled in the art, and they are all considered to be included in the present invention. The method and application of the present invention have been described through preferred embodiments, and relevant personnel can obviously modify or appropriately change and combine the method and application of this article without departing from the content, spirit and scope of the present invention to implement and apply the technology of the present invention.

[0039] The corn kernels used in the present invention are preferably non-genetically modified frozen sweet corn kernels produced by Yucheng County Green Ring Frozen Food Co., Ltd., which are exposed to sufficient light, long sunshine hours, large temperature difference between day and night, high sugar conversion rate and storage rate, sugar content ≥12%, and their own sweetness and corn fragrance give the raw embryo steamed bread a sweet flavor and taste; the moisture of the raw steamed bread in the present invention includes the water directly added and the moisture of the corn kernel juice, and the total weight of these two moistures remains consistent in the embodiment and the comparative example.

[0040] The test materials used in the present invention are all common commercial products and can be purchased on the market. The present invention is further described below in conjunction with the embodiments:

[0041] Embodiment 1 Technical solution of the present invention

[0042] 1. Formula and process of the present invention

[0043] 1. High proportion of raw grains in one-time noodle formula

[0044] 500g-550g wheat flour (wet gluten content 38%), 200g-500g golden corn flour, 50g-150g puffed corn flour, 50g-150g raw millet flour, 10g-40g gluten powder, 5g-8g semi-dry yeast, 500g-800g frozen fruit corn kernels, 130g-180g water, 10g-30g potato starch, 5g-30g lard;

[0045] 2. One-step process

[0046] a. Preparation of corn juice: thaw frozen fruit corn kernels, mix with water, and crush with a wall-breaking machine to make corn juice;

[0047] b. Mixing dough: Pour the flour materials into the vertical dough mixing tank, stir slowly for 30 to 60 seconds, add corn juice, stir slowly for 2 to 3 minutes until there is no dry powder, add lard and stir quickly for 3 to 6 minutes until the dough is uniform, and the dough temperature is 25℃ to 35℃;

[0048] c. Proofing: Preheat the proofing box to 25℃~35℃ and 70%~90% humidity. Place the kneaded dough on a tray and put it in the proofing box to proof for 50 minutes to 100 minutes.

[0049] 3. Secondary dough process: Pour 50g-100g of wheat flour (wet gluten content 38%) and the proofed dough into a vertical dough mixing cylinder, stir slowly for 2-3 minutes, and quickly for 3-5 minutes until the dough is uniform. The dough temperature is 25℃-35℃, and the moisture content of the dough is 40%-50% (based on the total flour of the dough).

[0050] 5. Shaping: Place the kneaded dough on a dough sheeter and press it 8 to 12 times. Then roll and divide it into blocks of raw dough. The weight of each block is 60g to 100g.

[0051] 6. Proofing: Preheat the proofing box to 25℃~35℃ and 70%~90% humidity. Place the cut raw dough on a tray and put it into the proofing box to proof for 10 minutes to 40 minutes.

[0052] 7. Quick freezing: Freeze the proofed raw dough at -15℃~-18℃ non-air-cooling conditions for 10 minutes to 30 minutes until the center temperature is below 15℃, then transfer it to -35~-38℃ air-cooling conditions for quick freezing for 30 minutes to 60 minutes until the center temperature is below -15℃, and seal and freeze for storage.

[0053] 2. The amount of raw materials added and the parameter settings in the specific test of the present invention are as follows (this is Experimental Example 1):

[0054] Formula: 550g wheat flour (wet gluten content 38%, including 50g added during the secondary noodle process), 200g golden corn flour, 50g puffed corn flour, 50g raw millet flour, 10g gluten flour, 5g semi-dry yeast, 10g potato starch, 5g lard, 500g frozen fruit corn kernels, 137g water (dough moisture content 48%, based on total flour);

[0055] Process: 500g wheat flour is mixed evenly with other flour materials, fruit corn kernels are thawed and mixed with water to break the wall and squeeze out the juice, then lard is added to beat into dough, and proofed at 28℃ and 85% humidity for 60min, the dough is taken out and 50g wheat flour (wet gluten content 38%) is added to the dough and mixed evenly in a dough mixing cylinder, the dough is pressed 8 times with a dough press, rolled and cut into 60g steamed bun embryos, proofed at 32℃ and 85% humidity for 20min, then slowly frozen at -18℃ without air cooling for 20min, transferred to a -35℃ quick freezer and quick frozen for 40min under air cooling conditions.

[0056] The details of stirring, dough temperature, and preheating of the proofing box are as shown in "I. Formula and process of the present invention". Comparative Example 1 Formula and process (Effect of wet gluten content of wheat flour on raw dough)

[0057] Formula: 550g wheat flour (wet gluten content 28%), 200g golden corn flour, 50g puffed corn flour, 50g raw millet flour, 10g gluten flour, 5g semi-dry yeast, 500g frozen fruit corn kernels, 137g water, 10g potato starch, 5g lard (the water content before pressing reaches 48%, based on the total flour weight);

[0058] Process: Mix 500g wheat flour and other flour materials evenly, thaw the fruit corn kernels, mix with water, break the wall and squeeze out the juice, then add lard and beat into dough, let it rise at 28℃ and 85% humidity for 60min, take out the dough, add 50g wheat flour and mix evenly in a dough mixing cylinder, use a dough press to press the dough 8 times, roll and cut into 60g steamed buns, let it rise at 32℃ and 85% humidity for 20min, then slow-freeze at -18℃ without air cooling for 20min, transfer to a -35℃ quick freezer and quick-freeze for 40min under air cooling conditions.

[0059] Comparative Example 2 Formulation and Process (Effect of Wheat Flour Wet Gluten Content on Raw Embryo)

[0060] Formula: 550g wheat flour (wet gluten content 32%), 200g golden corn flour, 50g puffed corn flour, 50g raw millet flour, 10g gluten flour, 5g semi-dry yeast, 500g frozen fruit corn kernels, 137g water, 10g potato starch, 5g lard (the water content before pressing reaches 48%, based on the total flour weight);

[0061] Process: Mix 500g wheat flour and other flour materials evenly, thaw the fruit corn kernels, mix with water, break the wall and squeeze out the juice, then add lard and beat into dough, let it rise at 28℃ and 85% humidity for 60min, take out the dough, add 50g wheat flour and mix evenly in a dough mixing cylinder, use a dough press to press the dough 8 times, roll and cut into 60g steamed bun embryos, let it rise at 32℃ and 85% humidity for 20min, then slow-freeze at -18℃ without air cooling for 20min, transfer to a -35℃ quick freezer and quick-freeze for 40min under air cooling conditions.

[0062] Comparative Example 3 Formulation and Process (Effect of One-time Proofing on Raw Dough)

[0063] Formula: 550g wheat flour (wet gluten content 38%), 200g golden corn flour, 50g puffed corn flour, 50g raw millet flour, 10g gluten flour, 5g semi-dry yeast, 10g potato starch, 5g lard, 500g frozen fruit corn kernels, 137g water (the water content before pressing reaches 48%, based on the total powder weight); process: 550g wheat flour is mixed evenly with other flour materials, the fruit corn kernels are thawed and mixed with water to break the wall and squeeze out the juice, then lard is added to beat into dough, a dough pressing machine is used to press the dough for 8 times, the dough is rolled and cut into 60g steamed bun embryos, and the dough is proofed at 32°C and 85% humidity for 60min, then the dough is slowly frozen at -18°C without air cooling for 20min, and then the dough is transferred to a -35°C quick freezer under air cooling conditions for quick freezing for 40min.

[0064] Comparative Example 4 Formulation and Process (Effect of One-stage Freezing on Raw Embryo)

[0065] Formula: 550g wheat flour (wet gluten content 38%), 200g golden corn flour, 50g puffed corn flour, 50g raw millet flour, 10g gluten flour, 5g semi-dry yeast, 10g potato starch, 5g lard, 500g frozen fruit corn kernels, 137g water (the water content before pressing reaches 48%, based on the total flour weight);

[0066] Process: Mix 500g wheat flour and other flour materials evenly, thaw the fruit corn kernels, mix with water, break the wall and squeeze out the juice, then add lard and beat into dough, let it rise at 28℃ and 85% humidity for 60min, take out the dough, add 50g wheat flour and mix evenly in a dough mixing cylinder, use a dough press to press the dough 8 times, roll and cut into 60g steamed buns, let it rise at 32℃ and 85% humidity for 20min, then transfer to a -35℃ quick freezer and quick-freeze under air-cooled conditions for 50min.

[0067] Comparative Example 5 Formulation and Process (Effect of Secondary Surface Ratio on Green Embryo)

[0068] Formula: 550g wheat flour (wet gluten content 38%, including 200g added during the secondary noodle process), 200g golden corn flour, 50g puffed corn flour, 50g raw millet flour, 10g gluten flour, 5g semi-dry yeast, 10g potato starch, 5g lard, 500g frozen fruit corn kernels, 137g water (the water content before pressing reaches 48%, based on the total flour weight);

[0069] Process: Mix 350g wheat flour and other flour materials evenly, thaw the fruit corn kernels, mix with water, break the wall and squeeze out the juice, then add lard and beat into dough, let it rise at 28℃ and 85% humidity for 60min, take out the dough, add 200g wheat flour and mix evenly in a dough mixing cylinder, use a dough press to press the dough 8 times, roll and cut into 60g steamed bun embryos, let it rise at 32℃ and 85% humidity for 20min, then slow-freeze at -18℃ without air cooling for 20min, transfer to a -35℃ quick freezer and quick-freeze for 40min under air cooling conditions.

[0070] Comparative Example 6 Formulation and Process (Effects of Different Formula Raw Materials on Raw Embryos - Golden Corn Flour Replaced with Waxy Corn Flour)

[0071] Formula: 550g wheat flour (wet gluten content 38%), 200g glutinous corn flour, 50g puffed corn flour, 50g raw millet flour, 10g glutinous rice flour, 5g semi-dry yeast, 10g potato starch, 5g lard, 500g frozen fruit corn kernels, and 137g water (the water content before pressing reaches 48%, based on the total powder weight); process: 500g wheat flour is mixed evenly with other flour materials, the fruit corn kernels are thawed and mixed with water to break the wall and squeeze out the juice, then lard is added to beat into dough, and the dough is proofed at 28°C and 85% humidity for 60min, 50g of flour is added to the dough, and the dough is mixed evenly with a dough mixing cylinder, the dough is pressed 8 times with a dough pressing machine, the dough is rolled and cut into 60g steamed bun embryos, the dough is proofed at 32°C and 85% humidity for 20min, then the dough is slow-frozen at -18°C without air cooling for 20min, and the dough is transferred to a -35°C quick-freezer under air cooling conditions for quick freezing for 40min.

[0072] Comparative Example 7 Comparative Example 6 Formula and Process (Effect of Different Ratios of Formula Raw Materials on Raw Embryo - Ratio of Wheat Flour to Cereal Flour)

[0073] Formula: 750g wheat flour (wet gluten content 38%), 50g golden corn flour, 40g puffed corn flour, 10g raw millet flour, 10g gluten flour, 5g semi-dry yeast, 10g potato starch, 5g lard, 500g frozen fruit corn kernels, 137g water (the water content before pressing reaches 48%, based on the total flour weight);

[0074] Process: Mix 700g wheat flour and other flour materials evenly, thaw the fruit corn kernels, mix with water, break the wall and squeeze out the juice, then add lard and beat into dough, let it rise at 28℃ and 85% humidity for 75min, take out the dough, add 50g wheat flour and mix evenly in a dough mixing cylinder, use a dough press to press the dough 8 times, roll and cut into 60g steamed bun embryos, let it rise at 32℃ and 85% humidity for 20min, then slow-freeze at -18℃ without air cooling for 20min, transfer to a -35℃ quick freezer and quick-freeze for 40min under air cooling conditions.

[0075] Comparative Example 8 Formulation and Process (Effect of Different Ratios of Formula Raw Materials on Raw Embryo - Amount of Puffed Corn Flour Added)

[0076] Formula: 550g wheat flour (wet gluten content 38%), 50g golden corn flour, 200g puffed corn flour, 50g raw millet flour, 10g gluten flour, 5g semi-dry yeast, 10g potato starch, 5g lard, 500g frozen fruit corn kernels, 137g water (the water content before pressing reaches 48%, based on the total flour weight);

[0077] Process: Mix 500g wheat flour and other flour materials evenly, thaw the fruit corn kernels, mix with water, break the wall and squeeze out the juice, then add lard and beat into dough, let it rise at 28℃ and 85% humidity for 60min, take out the dough, add 50g wheat flour and mix evenly in a dough mixing cylinder, use a dough press to press the dough 8 times, roll and cut into 60g steamed bun embryos, let it rise at 32℃ and 85% humidity for 20min, then slow-freeze at -18℃ without air cooling for 20min, transfer to a -35℃ quick freezer and quick-freeze for 40min under air cooling conditions.

[0078] Comparative Example 9 Formulation and Process (Effect of Reducing the Amount of Frozen Corn Kernels on Raw Embryos)

[0079] Formula: 550g wheat flour (wet gluten content 38%), 200g golden corn flour, 50g puffed corn flour, 50g raw millet flour, 10g gluten flour, 5g semi-dry yeast, 10g potato starch, 5g lard, 300g frozen fruit corn kernels, 250g water (the water content before pressing reaches 48%, based on the total flour weight);

[0080] Process: Mix 500g wheat flour and other flour materials evenly, thaw the fruit corn kernels, mix with water, break the wall and squeeze out the juice, then add lard and beat into dough, let it rise at 28℃ and 85% humidity for 60min, take out the dough, add 50g of flour and mix evenly in a dough mixing cylinder, use a dough press to press the dough 8 times, roll and cut into 60g steamed bun embryos, let it rise at 32℃ and 85% humidity for 20min, then slow-freeze at -18℃ without air cooling for 20min, transfer to a -35℃ quick freezer and quick-freeze for 40min under air cooling conditions.

[0081] Example 2 Texture and Appearance Measurement

[0082] The operations of the comparative example and the experimental example except for the above main parameters are kept consistent.

[0083] 1. Effect of wheat flour wet gluten content on the texture and appearance of steamed bread embryo

[0084] The raw embryos prepared in Comparative Examples 1, 2 and Experimental Example 1 were frozen for 30 days and then re-steamed to observe the apparent state. At the same time, they were sliced ​​after cooling and the indicators were measured using a texture analyzer. As shown in Table 1, with the increase of the wet gluten content of wheat flour, the hardness of the steamed bread gradually decreased and the resilience gradually increased. This is mainly because the raw embryo contains a high proportion of miscellaneous grains, and the support is insufficient when the proportion of wheat flour is reduced. The gluten formed by the wheat flour with a high wet gluten content has a higher support. After re-steaming, the product has good support, a smooth skin, and a soft and elastic texture (such as Figure 1 ), so wheat flour with high wet gluten content is more suitable for making high-proportion multi-grain raw embryo.

[0085] Table 1. Effect of wheat flour wet gluten content on the texture and appearance of steamed bread embryo

[0086] index Hardness / g Relaxation Elasticity / % Appearance of raw embryo after re-steaming Comparative Example 1 2347 71 Local dead surface Comparative Example 2 1753 75 Slightly dead face Experimental Example 1 873 83 Smooth surface

[0087] 2. The influence of the number of proofing conditions on the pore distribution of steamed bread

[0088] Table 2. Porosity distribution of steamed bread

[0089] Quick freezing conditions Number of pores Pore ​​area (%) Wall thickness / mm Aperture / mm Comparative Example 3 6530 48.73 2.47 8.07 Experimental Example 1 7683 45.89 2.32 7.15

[0090] The raw embryos prepared in Example 1 and Comparative Example 3 were frozen for 30 days and then re-steamed, and then sliced ​​to observe the pore distribution of the steamed buns. It can be seen from Table 2 that compared with the raw embryos prepared in Comparative Example 3 using one proofing, the number of pores in the raw embryo steamed buns prepared in Example 1 using two proofings increased by 17.6%, and the pore area decreased by 5.8%. The number of pores was large, the pore area was small, the steamed bun texture was more uniform and delicate, and the quality was higher. This is mainly because the shaving process was added in the two proofings. The pores of the dough that was proofed for a short time after shavings were small, and the shrinkage after quick freezing was not severe. The uniformity of the pores was high and the number was large. On the contrary, the pores of the dough shrank severely after a long proofing, and the pores were uneven in size and large in number.

[0091] 3. Effects of different quick freezing conditions on the epidermal wrinkles of raw embryos

[0092] The surface states of the green embryos prepared in Experimental Example 1 and Comparative Example 4 were observed. Figure 2 It can be seen that the surface of the raw embryo in Experimental Example 1 using a two-stage combined quick freezing process has no obvious wrinkles, while the surface of the raw embryo in Comparative Example 4 using a single-stage quick freezing process has clear wrinkles. The microstructure of the raw embryo dough prepared in Experimental Example 1 and Comparative Example 4 after 30 days of frozen storage was scanned. Figure 3As shown in the figure, the more and larger the black areas are, the more uneven the gluten network structure is. Experimental Example 1 uses two-stage quick-freezing of raw embryo steamed bread dough. The network structure of gluten protein has good continuity, there are fewer black voids in the red area, the starch and protein are tightly combined, the ice crystals formed during the freezing process are small, and the overall structure of the dough is more uniform. For the raw embryo steamed bread dough prepared by one-stage quick freezing, the continuity of the protein network structure is relatively reduced, more black holes appear in the red area, the combination with starch is relatively reduced, and there are more exposed starch granules. In the two-stage quick freezing, the temperature of the dough after slow freezing is below 15°C, and it enters the -35°C quick freezer for quick freezing. The temperature difference is smaller and the internal shrinkage is milder; the temperature difference of one-stage quick freezing is large, the ice crystals formed are larger, the gluten network is more severely damaged, and the starch granules are leaked.

[0093] 4. Effect of secondary surface ratio on surface wrinkles of raw embryo, flavor substances and texture of steamed bread

[0094] The raw embryos prepared in Experimental Example 1 and Comparative Example 5 were frozen for 30 days and then re-steamed. After cooling, they were sliced ​​and the flavor substance content, specific volume and texture were determined. As shown in Tables 3, 4 and 5: the substances in the volatiles that have a greater impact on the flavor of steamed bread exist in the form of aldehydes, esters, ketones and alcohols, which can give the steamed bread a special flavor. Among them, aldehydes and ketones have substances with low thresholds and are easily volatile, which can give the steamed bread a special fragrance; alcohols can give the steamed bread a unique fruity fragrance, and they all make the multi-grain raw embryo steamed bread rich in flavor. The proportion of primary noodles is reduced, the proportion of secondary noodles is increased, and the high temperature and short-time proofing leads to uneven internal pores in the finished product after re-steaming, the specific volume of the steamed bread decreases, the gluten support is insufficient, the overall fluffiness is reduced, and the surface wrinkles become more ( Figure 4 ), the flavor content was slightly reduced.

[0095] Table 3. Relative contents of flavor substances in coarse grain steamed bread with different recipes

[0096] Flavor substances Comparative Example 5 Example 1 Alcohols 14 17 Esters 7 9 Aldehydes 23 25 Ketones 21 22 Hydrocarbons 12 12 Heterocyclic 7 7

[0097] Table 4. Specific volume of multi-grain steamed bread with different recipes

[0098] sample Specific volume (mg / L) Example 1 2.54 Comparative Example 5 2.41

[0099] Table 5. Texture data of multi-grain steamed bread with different recipes

[0100] sample Hardness (hardness) / g Relaxation Elasticity (elasticity) / % Example 1 873 83 Comparative Example 5 1257 77

[0101] 5. The influence of different raw materials on the surface wrinkles of raw dough and the flavor substances and texture of steamed bread

[0102] It can be seen from Experimental Example 1 and Comparative Example 8 that using glutinous corn flour instead of golden corn flour can significantly reduce the specific volume of steamed bread. This is mainly because the glutinous corn flour has high viscosity and poor expansion, which leads to high hardness and low resilience of the raw embryo after re-steaming. In addition, the wrinkles on the surface of the raw embryo increase, resulting in an uneven surface of the steamed bread after steaming, and the content of flavor substances is relatively reduced (Table 6, Table 7 and Table 8, Figure 5 );

[0103] Table 6. Relative contents of flavor substances in coarse grain steamed bread with different recipes

[0104] Flavor substances Comparative Example 6 Experimental Example 1 Alcohols 15 17 Esters 8 9 Aldehydes 21 25 Ketones 17 22 Hydrocarbons 9 12 Heterocyclic 6 7

[0105] Table 7. Specific volume of multi-grain steamed bread with different recipes

[0106] sample Specific volume (mg / L) Experimental Example 1 2.54 Comparative Example 6 2.23

[0107] Table 8. Texture data of multi-grain steamed bread with different recipes

[0108] sample Hardness (hardness) / g Relaxation Elasticity (elasticity) / % Experimental Example 1 873 83 Comparative Example 6 1865 74

[0109] 6. Effects of different raw material ratios on the wrinkles of embryo skin and the flavor substances and texture of steamed bread

[0110] Table 9. Comparison of relative contents and types of volatile substances

[0111] Flavor substances Comparative Example 7 Comparative Example 8 Comparative Example 9 Experimental Example 1 Alcohols 14 16 12 17 Esters 6 7 5 9 Aldehydes 21 23 16 25 Ketones 17 21 15 22 Hydrocarbons 9 8 11 12 Flavor substances 6 7 6 7

[0112] The raw embryos prepared in Experimental Example 1 and Comparative Examples 7 to 9 were frozen for 30 days and then re-steamed to determine the relative content and types of different types of volatile substances. As shown in Table 9, the substances that have a greater impact on the flavor of steamed bread among the volatiles are in the form of aldehydes, esters, ketones and alcohols, which can give the steamed bread a special flavor. Among the aldehydes and ketones, there are substances with low thresholds and easy volatility, which can give the steamed bread a special fragrance; alcohols can give the steamed bread a unique fruity aroma, and they all make the multi-grain raw embryo steamed bread have a rich flavor. The aldehydes, esters and alcohols contained in the high-proportion multi-grain raw embryo steamed bread in Experimental Example 1 are higher than those in Comparative Examples 7, 8 and 9, indicating that the type of corn flour, the amount of corn flour added and the amount of corn syrup added all have an impact on the flavor of the steamed bread, and the impact of corn syrup is more significant. The two-time dough kneading process has no significant effect on the flavor. In addition, the raw embryos of Comparative Examples 7 to 9 and Experimental Example 1 were frozen for 30 days and then re-steamed, and the specific volume, texture and color were measured after cooling;

[0113] Table 10. Specific volume of multi-grain steamed bread with different recipes

[0114] sample Specific volume (mg / L) Experimental Example 1 2.54 Comparative Example 7 2.61 Comparative Example 8 2.15 Comparative Example 9 2.51

[0115] As shown in Table 10, with the increase of the proportion of golden corn flour, the specific volume of steamed bread tends to decrease. Since there is no glutenin and alcohol-soluble protein in the coarse grain flour that can form gluten, it is necessary to add corn flour to make up for the low proportion of flour and insufficient gluten support in the process of making raw dough. It can be seen from Experimental Example 1 and Comparative Example 8 that excessive addition of puffed corn flour has a negative impact on product quality, mainly because the water absorption rate of corn flour is significantly reduced after puffing, there is no expansion after proofing, and the dough is sticky as a whole, resulting in the overall fluffiness of the steamed bread is not high ( Figure 6 ), the mouthfeel is sticky and not soft.

[0116] Table 11. Texture data of multi-grain steamed bread with different recipes

[0117] sample Hardness (hardness) / g Relaxation Elasticity (elasticity) / % Experimental Example 1 873 83 Comparative Example 7 521 91 Comparative Example 8 2173 71 Comparative Example 9 893 81

[0118] It can be seen from Table 11 that the texture data of Comparative Example 7 is better than that of Experimental Example 1, which indicates that an increase in the proportion of miscellaneous grains will lead to an increase in the hardness of the steamed bread and a decrease in its resilience.

[0119] Table 12. Color data of multi-grain steamed bread with different recipes

[0120] sample <![CDATA[L * ]]> <![CDATA[a * ]]> <![CDATA[b * <!-- 9 -->]]> Experimental Example 1 85 2.7 89 Comparative Example 7 89 2.2 47 Comparative Example 8 71 3.5 61 Comparative Example 9 83 2.8 52

[0121] It can be seen from Table 12 that as the proportion of miscellaneous grain flour increases, the L value gradually decreases and the b value gradually increases, indicating that the brightness decreases and the yellowness value increases. This shows that although the glossiness of steamed bread made with a high proportion of miscellaneous grain flour decreases, it can intuitively give consumers the appearance of miscellaneous grain steamed bread.

[0122] The above are only preferred embodiments of the present invention. It should be pointed out that, for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A steamed bread raw material, characterized in that: It consists of wheat flour, mixed flour, corn kernels and lard; The mixed flour comprises golden corn flour, puffed corn flour, raw millet flour, gluten powder, potato starch and semi-dry yeast powder.

2. The steamed bread dough according to claim 1, characterized in that: The mixed flour comprises the following components in parts by weight: 50-200 parts of golden corn flour, 40-200 parts of puffed corn flour, 10-50 parts of raw millet flour, 1-20 parts of gluten powder, 1-20 parts of potato starch and 1-8 parts of semi-dry yeast powder; The weight ratio of the wheat flour, mixed flour, corn kernels and lard is: (550-750): (103-498): (300-500): (3-8).

3. The steamed bread dough according to claim 1 or 2, characterized in that: The wet gluten content of the wheat flour is 28% to 45%.

4. The method for preparing steamed bread dough according to any one of claims 1 to 3, characterized in that: The steps include: Step 1, mixing the first part of the wheat flour, the mixed flour, the corn juice obtained by squeezing the corn kernels and the lard into dough and then subjecting the dough to a first proofing; Step 2: Mix the second part of the wheat flour with the dough obtained by the first proofing, and then press, divide, proof for the second time, slow freeze and quick freeze to make the steamed bread raw dough.

5. The preparation method according to claim 4, characterized in that: The weight ratio of the first part of wheat flour to the second part of wheat flour is (10-11):(1:2).

6. The preparation method according to claim 4, characterized in that: The conditions for the first proofing are: temperature 25°C to 35°C, humidity 70% to 90%, and 50min to 100min.

7. The steamed bread dough according to claim 4, characterized in that: The second proofing conditions are: temperature 25°C to 35°C, humidity 70% to 90%, and 10 min to 40 min.

8. The steamed bread dough according to claim 4, characterized in that: The slow freezing conditions are: -15°C to -18°C, non-air cooling, 10min to 30min.

9. The steamed bread dough according to claim 4, characterized in that: The quick freezing conditions are: -35 to -38°C, air cooling, 30 to 60 minutes.

10. A pastry containing or using the steamed bread raw dough according to any one of claims 1 to 3 or the steamed bread raw dough prepared by the preparation method according to any one of claims 4 to 9.

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