Method for delaying aging of triticale steamed buns and compound modifier

Abstract

The invention discloses a method for delaying aging of triticale steamed buns and a compound modifier, and belongs to the technical field of food processing. The compound modifier is prepared from the following components in percentage by mass: 40 to 60 percent of sodium alginate, 20 to 30 percent of cyclodextrin, 10 to 15 percent of monoglyceride and 10 to 15 percent of guar gum. The invention also relates to triticale steamed buns containing the compound modifier. The triticale steamed buns are prepared by adding the compound emulsifier into raw materials of the triticale steamed buns. The compound modifier is simple and convenient to use, and can effectively delay the aging phenomenon of the triticale steamed buns, increase elasticity, improve the structure and texture of the triticale steamed buns, improve sensory acceptability and prolong the shelf life of the triticale steamed buns. The method is suitable for solving the aging problem of the triticale steamed buns in food processing, and efficient production of triticale products and flour products is promoted.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing and relates to a method for delaying the aging of black wheat steamed bread and a composite improver. Background Art

[0002] In recent years, black wheat has gradually increased its share and position in the health food market due to its rich nutritional value and unique flavor. Black wheat is an annual cultivated plant of the Poaceae family. It is known as "black food" and belongs to selenium-rich grain raw materials. It is increasingly attracting the attention of consumers and the food industry for its four elements of nature, nutrition, function and science. Black wheat is a special high-quality wheat variety rich in natural pigments, with grains in blue-purple, dark brown or close to black, a protein content of more than 17%, and a pigment content 3-5 times higher than that of ordinary wheat. Compared with ordinary wheat, black wheat has excellent protein quality and rich amino acid types, especially protein structure composition, total amino acid content and essential amino acid content, which has great advantages in dietary protein supplementation and essential amino acids for the human body. Black wheat is also known as "longevity wheat". It is rich in trace elements such as iron, zinc, manganese, selenium and iodine, as well as bioactive substances such as anthocyanins, alkaloids, flavonoids, phytosterols and cardiac glycosides. It is an ideal natural black grain food raw material. Because it is rich in protein, unsaturated fatty acids, dietary fiber, vitamins and minerals, black wheat has special effects and significance on human health, including inhibiting obesity, improving anti-inflammatory ability, regulating intestinal flora, improving the immune system, and reducing the risk of type 2 diabetes and cardiovascular disease. It has become an important grain source of functional food.

[0003] With the vigorous promotion and rapid development of pre-prepared staple foods and healthy foods, noodle products such as steamed buns, dumplings, siomai and dried noodles have gradually occupied the food market share and are favored by consumers. Noodle processing technology has been successively applied by relevant food companies due to its convenience, efficiency, safety and energy saving, which has promoted the development of new production and transportation modes. Black wheat noodle products not only improve the nutritional value of traditional noodle products, but also give them unique flavor, taste and health benefits. However, due to its unique structure and complex nutrient composition, the processing properties of black wheat are poor, and it is difficult to achieve the ideal viscoelastic effect when forming dough, which is not conducive to subsequent product processing and application. In addition, due to its high protein and dietary fiber content, poor water solubility, and differences in starch particles and morphology, the gelatinized starch molecules in black wheat are easy to aggregate and settle, which leads to the phenomenon of starch aging in its noodle products during production and processing, rough skin and reduced texture, and it is difficult to form a fluffy and soft sensory structure, which to a certain extent limits the diversified development of black wheat processed products.

[0004] Based on this, the present invention targets the future development needs of the food market and the current status of processing problems of black wheat products, takes processing technology innovation as the key, and through finding suitable healthy raw materials, performs reasonable regulation and compounding, prepares a green and efficient compound improver to effectively delay the aging of black wheat steamed bread, increase resilience and enhance the interaction between starch and various components, improve its structure, texture and taste, and broaden the market field of black wheat flour products. Summary of the invention

[0005] [Technical issues]

[0006] As a common high-quality cereal raw material, black wheat is rich in natural pigments and a variety of bioactive substances and has high nutritional value. However, due to the high content of protein and dietary fiber in black wheat flour, they compete with starch molecules for water, making its internal structure compact and its skeleton strong, resulting in a small space for starch molecules to move and easy bonding. On the other hand, black wheat flour has poor water solubility, the dough formed absorbs less water, the starch molecule concentration is high, and it is easy to aggregate. The above reasons lead to poor processing performance of black wheat and poor quality of the flour products produced, which to a certain extent reduces the acceptance of black wheat and limits its application in flour products and related health foods.

[0007] [Technical solution]

[0008] In view of the above problems existing in the prior art, the present invention provides a composite improver for delaying the aging of black wheat steamed bread. The product is easy to use and has a wide range of uses. While retaining the rich nutritional value of black wheat, it can effectively solve the aging problem that occurs during the production and processing of black wheat steamed bread, and significantly improve the product quality indicators such as hardness, elasticity, and resilience of black wheat steamed bread. In addition, the steamed bread can be stored for a longer time and the taste and flavor of the steamed bread can be maintained, thereby extending the shelf life of the steamed bread.

[0009] The first object of the present invention is to provide a method for delaying the aging of black wheat steamed bread. The method comprises the following steps: adding a compound improving agent to the raw materials when preparing the black wheat steamed bread. The compound improving agent is composed of sodium alginate, cyclodextrin, monoglyceride and guar gum. The added amount of the compound improving agent is 0.01 to 0.5% of the mass of the black wheat flour.

[0010] In an implementation method of the present invention, the compound improver is composed of 40-60% sodium alginate, 20-30% cyclodextrin, 10-15% monoglyceride and 10-15% guar gum in terms of mass percentage.

[0011] In an implementation method of the present invention, the compound improver is composed of 50% sodium alginate, 25% cyclodextrin, 12.5% ​​monoglyceride and 12.5% ​​guar gum in terms of mass percentage.

[0012] In an implementation method of the present invention, the added amount of the compound improver is 0.2% of the mass of black wheat flour.

[0013] The present invention also provides a composite improver for delaying the aging of black wheat steamed bread. Calculated by mass percentage, the composite improver consists of 40-60% sodium alginate, 20-30% cyclodextrin, 10-15% monoglyceride and 10-15% guar gum.

[0014] In an implementation method of the present invention, the compound improver is composed of 50% sodium alginate, 25% cyclodextrin, 12.5% ​​monoglyceride and 12.5% ​​guar gum in terms of mass percentage.

[0015] The present invention also provides an application of the compound improver in black wheat flour products.

[0016] The present invention also provides a method for preparing black wheat steamed bread, the method comprising the following steps:

[0017] (1) Dissolve 1 g of yeast in 50 g of water;

[0018] (2) Add 60 g wheat flour, 40 g black wheat flour and 8 g of the above-mentioned compound improver into a dough mixer, mix the dough for 3 min, then add the dissolved yeast solution into the dough mixer, and mix the dough for 6 min;

[0019] (3) placing the kneaded dough on a chopping board, dividing it into 50g dough pieces with a scraper, and kneading the dough pieces into smooth black wheat steamed bun dough;

[0020] (4) placing the black wheat steamed bread dough in a proofing box and proofing it at 35° C. and 80% RH for 45 min;

[0021] (5) The proofed black wheat steamed bread is directly transferred to a preheated 100° C. steamer and steamed for 15 minutes to obtain a black wheat steamed bread product.

[0022] The invention also discloses a black wheat steamed bread prepared according to the method.

[0023] Beneficial effects:

[0024] (1) Through the analysis of the factors causing the aging of black wheat steamed bread, it can be known that the aging of black wheat steamed bread is mainly due to the chemical and physical changes and interactions between the main components of steamed bread, such as starch, protein, and water, during the production and storage process. Sodium alginate is hydrophilic and can improve the cohesiveness of steamed bread tissue, increase the gluten of dough, and improve the uniformity and water-holding effect of internal tissue. Guar gum can be filled into the expanded three-dimensional network of starch to form a membrane wall, thereby organizing the formation between starch hydroxyl groups, preventing starch recrystallization, and thus increasing the water-holding capacity of steamed bread. On the one hand, monoglyceride complexes with starch molecules during the gelatinization process, increases the gelatinization temperature, inhibits the expansion of starch particles, and weakens the interaction between starch particles and gluten proteins. On the other hand, it delays the retrogradation of amylopectin during storage. The addition of cyclodextrin can also reduce the crystallization strength and further inhibit starch retrogradation. The present invention improves the aging phenomenon of black wheat steamed bread to the maximum extent in multiple aspects by compounding the above-mentioned different components for inhibiting the aging of steamed bread, while retaining the original nutritional efficacy and spreading the cost, thereby extending the shelf life.

[0025] (2) The present invention improves the processing properties of black wheat to a certain extent by adding a compound improver into the formula of black wheat steamed bread, and significantly improves the texture properties of black wheat steamed bread, which is specifically manifested in a significant increase in elasticity and recovery and a significant decrease in hardness and stickiness.

[0026] (3) The composite improver provided by the present invention can reduce the crystallization rate of starch in black wheat steamed bread, reduce water loss, and reduce the water migration rate, thereby significantly delaying the aging phenomenon of black wheat steamed bread, reducing the poor quality problems of black wheat steamed bread such as dryness, hardness, and brittleness during storage and transportation, and can improve the taste of black wheat steamed bread to a certain extent.

[0027] (4) The raw materials used in the present invention are all food raw materials, which have the advantages of being green, natural, safe and nutritious. In addition, while delaying the aging of black wheat steamed bread, it also plays the role of increasing the area of ​​the steamed bread and improving its whiteness and softness.

[0028] (5) The composite improver provided by the present invention can prolong the shelf life of black wheat steamed bread and is suitable for long-term storage of black wheat foods and flour products.

[0029] (6) The compound improver provided by the present invention can improve the texture of black wheat steamed bread, has good processability and strong applicability, is simple to prepare, provides convenience for enterprises and customers, is conducive to the efficient utilization of production departments, and promotes the diversified development of the raw dough noodle product industry. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 The texture characteristics of black wheat steamed bread. DETAILED DESCRIPTION

[0031] The present invention is described in detail below in conjunction with the accompanying drawings, comparisons and embodiments.

[0032] Detection method of texture characteristics of wheat steamed bread:

[0033] Texture property determination: Cool the black wheat steamed bread product at room temperature for 20 minutes. Cut the black wheat steamed bread product into thin steamed bread slices with a thickness of 2 mm from the middle, and measure its texture properties using a physical property analyzer. The test probe uses a cylindrical P / 36 model, with a speed of 1.00 mm / s before the test, 1.00 mm / s during the test, 1.00 mm / s after the test, a distance strain of 25%, and a trigger point value of 10.000 g.

[0034] Example 1

[0035] A compound improver consists of 50% sodium alginate, 25% cyclodextrin, 12.5% ​​monoglyceride and 12.5% ​​guar gum in terms of mass percentage.

[0036] A method for preparing black wheat steamed bread comprises the following steps:

[0037] (1) Dissolve 1 g of yeast in 50 g of water;

[0038] (2) Add 60 g wheat flour, 40 g black wheat flour and 8 g of the above-mentioned compound improver into a dough mixer, mix the dough for 3 min, then add the dissolved yeast solution into the dough mixer, and mix the dough for 6 min;

[0039] (3) placing the kneaded dough on a chopping board, dividing it into 50g dough pieces with a scraper, and kneading the dough pieces into smooth black wheat steamed bun dough;

[0040] (4) placing the black wheat steamed bread dough in a proofing box and proofing it at 35° C. and 80% RH for 45 min;

[0041] (5) The proofed black wheat steamed bread was directly transferred to a preheated 100°C steamer and steamed for 15 min to obtain a black wheat steamed bread product, which was recorded as the experimental group.

[0042] Comparative Example 1

[0043] A method for preparing black wheat steamed bread comprises the following steps:

[0044] (1) Dissolve 1 g of yeast in 50 g of water;

[0045] (2) Add 60 g wheat flour and 40 g black wheat flour into a dough mixer and mix for 3 min. Then add the dissolved yeast solution into the dough mixer and mix for 6 min.

[0046] (3) placing the kneaded dough on a chopping board, dividing it into 50g dough pieces with a scraper, and kneading the dough pieces into smooth black wheat steamed bun dough;

[0047] (4) placing the black wheat steamed bread dough in a proofing box and proofing it at 35° C. and 80% RH for 45 min;

[0048] (5) The proofed black wheat steamed bread was directly transferred to a preheated 100°C steamer and steamed for 15 min to obtain a black wheat steamed bread product, which was recorded as the control group.

[0049] The texture characteristics of the black wheat steamed bread of Example 1 and Comparative Example 1 were tested using a physical property analyzer. The texture of the black wheat steamed bread after being stored at 0-4°C for 3 days, 5 days and 7 days was also tested. The results are as follows: Figure 1 According to the experimental results, it can be found that after adding the composite modifier of the present invention, the processing performance of black wheat is significantly improved, and the texture characteristics of black wheat steamed bread are also significantly improved, which is specifically manifested in the significant improvement of elasticity and recovery, and the significant decrease of hardness and adhesiveness.

[0050] from Figure 1 It can be seen that as the storage time of black wheat steamed bread increases, its hardness and stickiness gradually increase, while its elasticity and resilience gradually decrease. Compared with the control group, as the storage time of black wheat steamed bread increases, the trend of its hardness and stickiness increases slowly, and its hardness and stickiness are significantly lower than those of the control group, while its elasticity and resilience are significantly higher than those of the control group. Moreover, after the black wheat steamed bread of the experimental group is stored for 7 days, its hardness, stickiness, elasticity and resilience are equivalent to the texture characteristics of the control group when it is stored for 3 days. It can be seen that the composite modifier of the present invention can effectively extend the shelf life of black wheat steamed bread.

[0051] The embodiments provided above are not intended to limit the scope of the present invention, and the steps described are not intended to limit the execution order thereof. Those skilled in the art may make obvious improvements to the present invention in combination with existing common knowledge, which also fall within the scope of protection defined by the claims of the present invention.

Claims

1. A method for delaying the aging of black wheat steamed bread, characterized in that: The method comprises the following steps: when preparing black wheat steamed bread, a compound improver is added to the raw materials thereof; the compound improver is composed of sodium alginate, cyclodextrin, monoglyceride and guar gum; and the addition amount of the compound improver is 0.01-0.5% of the mass of black wheat flour.

2. The method according to claim 1, characterized in that According to the percentage by mass, the compound improver consists of 40-60% of sodium alginate, 20-30% of cyclodextrin, 10-15% of monoglyceride and 10-15% of guar gum.

3. The method according to claim 1, characterized in that Calculated by weight percentage, the compound improver consists of 50% sodium alginate, 25% cyclodextrin, 12.5% ​​monoglyceride and 12.5% ​​guar gum.

4. The method according to claim 1, characterized in that: The added amount of the composite improver is 0.2% of the mass of black wheat flour.

5. A composite improver for delaying the aging of the black wheat steamed bread according to claim 1, characterized in that: According to the percentage by mass, the compound improver consists of 40-60% of sodium alginate, 20-30% of cyclodextrin, 10-15% of monoglyceride and 10-15% of guar gum.

6. The compound improving agent according to claim 5, characterized in that: Calculated by weight percentage, the compound improver consists of 50% sodium alginate, 25% cyclodextrin, 12.5% ​​monoglyceride and 12.5% ​​guar gum.

7. Use of the compound improving agent according to claim 5 or 6 in black wheat flour products.

8. A method for preparing black wheat steamed bread, characterized in that: The method comprises the following steps: (1) Dissolve 1 g of yeast in 50 g of water; (2) Add 60 g of wheat flour, 40 g of black wheat flour and 0.4-20 g of the compound improver according to claim 5 or 6 into a dough mixer, and mix the dough for 3 min. Then, add the dissolved yeast solution into the dough mixer, and mix the dough for 6 min. (3) placing the kneaded dough on a chopping board, dividing it into 50g dough pieces with a scraper, and kneading the dough pieces into smooth black wheat steamed bun dough; (4) placing the black wheat steamed bread dough in a proofing box and proofing it at 35° C. and 80% RH for 45 min; (5) The proofed black wheat steamed bread is directly transferred to a preheated 100° C. steamer and steamed for 15 minutes to obtain a black wheat steamed bread product.

9. Black wheat steamed bread prepared by the preparation method according to claim 8.

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