A high-nutrient-density multigrain seed composite low-temperature slow-fermentation dough and its preparation method

Abstract

This invention proposes a high-nutrient-density multigrain composite low-temperature slow-fermentation dough, relating to the food industry. It comprises dry powder and water accounting for 50-60% of the dry powder's mass. The dry powder, by weight, includes the following ingredients: 400-500 parts high-gluten flour, 20-30 parts tricolor quinoa flour, 20-30 parts oat flour, 20-30 parts brown rice flour, 20-30 parts black rice flour, 1-2 parts sunflower seed flour, 1.5-5 parts pumpkin seed flour, 1.5-5 parts black sesame powder, and 1-5 parts cucumber seed flour. This formula contains whole grains such as quinoa flour, oat flour, and brown rice flour, retaining the bran and germ structure of the grains. It has high nutritional value and a low glycemic index.

Description

Technical Field

[0001] This invention relates to the food industry, and more specifically, to a high-nutrient-density multigrain seed composite low-temperature slow-fermentation dough and its preparation method. Background Technology

[0002] Currently, the mainstream hot fermentation dough on the market consists of high / medium gluten wheat flour, yeast, water, and salt as its core ingredients. Some may also add sugar, oil, milk powder / milk, sourdough, etc. for flavoring and handling. However, it has poor fermentation stability, poor coloring, hard crust, weak health attributes, low dietary fiber and trace elements, and a monotonous and bland flavor that requires heavy seasoning to enhance. Hot fermentation causes it to age quickly and become unusable on the same day. Summary of the Invention

[0003] The purpose of this invention is to provide a high-nutrient-density multigrain composite low-temperature slow-fermentation dough, which contains whole grains such as quinoa flour, oat flour, and brown rice flour, and retains the bran, germ, and other structures of the grains.

[0004] Another objective of this invention is to provide a method for preparing a high-nutrient-density multigrain seed composite low-temperature slow-fermentation dough. Cold fermentation at low temperatures can optimize the texture of the dough, enhance its nutritional content, and improve the digestibility of protein.

[0005] The technical problem solved by this invention is achieved by the following technical solution.

[0006] On one hand, embodiments of the present invention provide a high-nutrient-density multigrain seed composite low-temperature slow-fermentation dough, comprising dry powder and water accounting for 50-60% of the dry powder mass. The dry powder, by weight, comprises the following ingredients: 400-500 parts high-gluten flour, 20-30 parts tricolor quinoa flour, 20-30 parts oat flour, 20-30 parts brown rice flour, 20-30 parts black rice flour, 1-2 parts sunflower seed flour, 1.5-5 parts pumpkin seed flour, 1.5-5 parts black sesame powder, and 1-5 parts cucumber seed flour.

[0007] In some embodiments of the present invention, the dry powder comprises the following raw materials by weight: 415 parts high-gluten flour, 20 parts tricolor quinoa flour, 20 parts oat flour, 20 parts brown rice flour, 20 parts black rice flour, 1 part sunflower seed flour, 1.5 parts pumpkin seed flour, 1.5 parts black sesame powder, and 1 part cucumber seed flour.

[0008] In some embodiments of the present invention, the dry powder comprises the following raw materials by weight: 500 portions of high-gluten flour, 30 portions of tricolor quinoa flour, 30 portions of oat flour, 30 portions of brown rice flour, 30 portions of black rice flour, 2 portions of sunflower seed flour, 5 portions of pumpkin seed flour, 2 portions of black sesame powder, and 5 portions of cucumber seed flour.

[0009] On the other hand, embodiments of the present invention provide a method for preparing a high-nutrient-density multigrain seed composite low-temperature slow-fermentation dough, comprising the following steps: S1. Mix the dry powder evenly, add some water, stir until it forms flocculent, cover with plastic wrap, and let stand for 20-30 minutes. S2, depending on the softness of the dough after resting, add the remaining water in 2-3 batches, keeping the water temperature between 0-5℃, and knead the dough until the surface is smooth; S3, ferment at 0-4℃ for 12-72 hours, until the dough volume expands by 1.5-2 times.

[0010] In some embodiments of the present invention, in step S1, the mass of water added is 70-80% of the total mass of water. In some embodiments of the present invention, in step S3, fermentation is carried out at 2°C for 12-24 hours.

[0011] Compared with the prior art, the embodiments of the present invention have at least the following advantages or beneficial effects: The dough ingredients provided by this invention contain quinoa flour, oat flour, brown rice flour, and black rice flour in a proportion of more than 16%, retaining the bran and germ structures of the grains and being rich in dietary fiber, especially the glucan in oats and the insoluble fiber in brown rice. Compared to pure white flour, it can slow down the rise in blood sugar after meals, while the dietary fiber can prolong the feeling of fullness, making it suitable for consumption scenarios that require blood sugar control or maintaining stable energy levels, such as light meals and meal replacement pizzas.

[0012] On the other hand, this formula is rich in minerals, such as black rice flour which is rich in iron and zinc; brown rice flour which contains magnesium and phosphorus; cucumber seed powder which is an excellent plant source of calcium; and black sesame powder which supplements calcium and selenium, together addressing the shortcomings of traditional dough in terms of insufficient calcium and iron. Oat flour and brown rice flour retain the B vitamins (such as vitamins B1 and B2) in the germ, which participate in energy metabolism, avoiding the vitamin deficiency of pure white dough.

[0013] Traditional white dough is mainly composed of prolysin, resulting in a limited amino acid composition. The dough ingredients provided in this invention include tricolor quinoa, a high-quality complete protein containing all nine essential amino acids, especially lysine, which is scarce in grains. The plant proteins from oat flour and brown rice complement each other, and the addition of trace amounts of plant proteins from seeds (sunflower seeds, black sesame seeds, etc.) further enhances the overall protein utilization rate of the dough, making it more suitable as a light meal carrier for protein supplementation.

[0014] Although black sesame powder, sunflower seed powder, and pumpkin seed powder are added in small amounts, they provide unsaturated fatty acids (such as linoleic acid in black sesame and alpha-linolenic acid in sunflower seeds). Compared to traditional dough, which contains almost no healthy fats, they can help supplement essential fatty acids. Detailed Implementation

[0015] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Where specific conditions are not specified in the embodiments, conventional conditions or conditions recommended by the manufacturer shall apply. Reagents or instruments whose manufacturers are not specified are all conventional products that can be purchased commercially.

[0016] It should be noted that, unless otherwise specified, the embodiments and features described in the present invention can be combined with each other. The present invention will now be described in detail with reference to specific embodiments.

[0017] On one hand, embodiments of the present invention provide a high-nutrient-density multigrain seed composite low-temperature slow-fermentation dough, comprising dry powder and water accounting for 50-60% of the dry powder mass. The dry powder, by weight, comprises the following ingredients: 400-500 parts high-gluten flour, 20-30 parts tricolor quinoa flour, 20-30 parts oat flour, 20-30 parts brown rice flour, 20-30 parts black rice flour, 1-2 parts sunflower seed flour, 1.5-5 parts pumpkin seed flour, 1.5-5 parts black sesame powder, and 1-5 parts cucumber seed flour.

[0018] In some embodiments of the present invention, the dry powder comprises the following raw materials by weight: 415 parts high-gluten flour, 20 parts tricolor quinoa flour, 20 parts oat flour, 20 parts brown rice flour, 20 parts black rice flour, 1 part sunflower seed flour, 1.5 parts pumpkin seed flour, 1.5 parts black sesame powder, and 1 part cucumber seed flour.

[0019] In some embodiments of the present invention, the dry powder comprises the following raw materials by weight: 500 portions of high-gluten flour, 30 portions of tricolor quinoa flour, 30 portions of oat flour, 30 portions of brown rice flour, 30 portions of black rice flour, 2 portions of sunflower seed flour, 5 portions of pumpkin seed flour, 2 portions of black sesame powder, and 5 portions of cucumber seed flour.

[0020] The sources of each ingredient in this formula are: High-gluten flour can be purchased directly from the market; it has a high protein content. Brown rice flour is made from rice with the husk removed but the bran and germ retained.

[0021] Black rice flour, made from rice grains rich in anthocyanins, can be purchased directly from the market.

[0022] Tricolor quinoa flour, quinoa flour, is a close relative of plants in the Amaranthaceae family.

[0023] Pumpkin seed powder is made from dried pumpkin seeds, which are then processed into powder. Pumpkin seeds are the seeds of pumpkins, and the kernels are extracted and ground into powder. They are rich in zinc and magnesium.

[0024] Cucumber seed powder is made from cucumber seeds. The seeds are dried and the kernels are extracted and then ground into powder.

[0025] The dough formula provided by this invention is based on wheat flour and combined with whole grain flours such as oat flour, quinoa flour, brown rice flour, and black rice flour. It can provide more comprehensive dietary fiber, B vitamins and minerals. Compared with refined flour alone, it has a slower glycemic index, a stronger feeling of satiety and helps to maintain stable blood sugar.

[0026] Complementary high-quality plant protein: Quinoa flour contains all nine essential amino acids and is a high-quality complete protein. It complements the proteins in wheat flour and other grain flours, which can improve the overall absorption and utilization of protein and provide the body with the nutrients needed for tissue repair and metabolism.

[0027] Multi-nutrient supplement: Sunflower seed powder, black sesame powder, pumpkin seed powder, and cucumber seed powder are rich in trace elements such as iron, zinc, calcium, and selenium, while also providing unsaturated fatty acids, which help maintain bone health, nervous system function, and skin health.

[0028] The innovation of this invention lies in the fact that, considering the nutritional characteristics, water absorption, and fermentation compatibility of different grains and seeds, a specific ratio has been developed that balances nutrient density and dough processability, thus solving the problem that mixing multiple types of grains can easily lead to rough dough and fermentation failure.

[0029] The above-mentioned method for preparing fermented dough includes the following steps: S1. Mix the dry powder evenly, add some water, stir until it forms flocculent, cover with plastic wrap, and let stand for 20-30 minutes. S2, depending on the softness of the dough after resting, add the remaining water in 2-3 batches, keeping the water temperature between 0-5℃, and knead the dough until the surface is smooth; S3, ferment at 0-4℃ for 12-72 hours, until the dough volume expands by 1.5-2 times.

[0030] In some embodiments of the present invention, in step S1, the mass of water added is 70-80% of the total mass of water. In some embodiments of the present invention, in step S3, fermentation is carried out at 2°C for 12-24 hours.

[0031] The innovation of the dough preparation method provided by this invention lies in optimizing the parameters of cold fermentation, adapting to the influence of the high dietary fiber content of whole grain flour on the yeast metabolism rate, and realizing the slow fermentation of dough in a low-temperature environment. This not only enhances the accumulation of flavor substances, but also avoids the problems of loose structure and dry and hard texture caused by improper fermentation of whole grain dough, while retaining more heat-sensitive nutrients.

[0032] Synergistic effect of multiple nutrients: It achieves complementary absorption of cereal protein and seed protein, and at the same time utilizes the synergistic effect of dietary fiber and minerals to form a balanced nutrition system of "carbohydrate-protein-fiber-trace elements", which is different from traditional dough with single grains or a small amount of mixed grains, and achieves a comprehensive upgrade in nutritional dimensions.

[0033] The features and performance of the present invention will be further described in detail below with reference to embodiments.

[0034] Example 1 Prepare the ingredients for the dry dough powder according to the following proportions: 415 parts high-gluten flour, 20 parts tricolor quinoa flour, 20 parts oat flour, 20 parts brown rice flour, 20 parts black rice flour, 1 part sunflower seed flour, 1.5 parts pumpkin seed flour, 1.5 parts black sesame powder, and 1 part cucumber seed flour. Add water at 50% of the dry flour weight.

[0035] Prepare the dough for this embodiment by following these steps: S1. Mix the dry powder evenly, add 70% water, stir into flocculent form, cover with plastic wrap, and let stand for 30 minutes. S2, depending on the softness of the dough after resting, add the remaining water in 3 batches, keeping the water temperature between 0-5℃, and knead the dough until it is smooth and does not stick to the bowl. S3. Place the dough in a refrigerator at 2°C and let it ferment for about 24 hours, until the dough volume doubles.

[0036] Example 2 Prepare the ingredients for the dry dough powder according to the following proportions: 500 parts high-gluten flour, 30 parts tricolor quinoa flour, 30 parts oat flour, 30 parts brown rice flour, 30 parts black rice flour, 2 parts sunflower seed flour, 5 parts pumpkin seed flour, 2 parts black sesame powder, and 5 parts cucumber seed flour. Add water to 60% of the dry flour weight.

[0037] Prepare the dough for this embodiment by following these steps: S1. Mix the dry powder evenly, add 80% water, stir into flocculent form, cover with plastic wrap, and let stand for 20-30 minutes. S2, depending on the softness of the dough after resting, add the remaining water in 2-3 batches, keeping the water temperature between 0-5℃, and knead the dough until the surface is smooth; S3. Place the dough in a refrigerator at 2°C and ferment for 362 hours, until the dough volume doubles.

[0038] Example 3 Prepare the ingredients for the dry dough powder according to the following proportions: Ingredients: 400 parts high-gluten flour, 20 parts tricolor quinoa flour, 30 parts oat flour, 20 parts brown rice flour, 20 parts black rice flour, 1 part sunflower seed flour, 1.5 parts pumpkin seed flour, 5 parts black sesame powder, and 1 part cucumber seed flour. Water should be added at 50% of the dry flour weight. Prepare the dough for this embodiment by following these steps: S1. Mix the dry powder evenly, add 70% water, stir into flocculent form, cover with plastic wrap, and let stand for 30 minutes. S2, depending on the softness of the dough after resting, add the remaining water in 2-3 batches, keeping the water temperature between 0-5℃, and knead the dough until the surface is smooth; S3. Place the dough in a refrigerator at 4°C and ferment for 12 hours, until the dough volume expands by 1.5 times.

[0039] Example 4 Prepare the ingredients for the dry dough powder according to the following proportions: 500 parts high-gluten flour, 25 parts tricolor quinoa flour, 25 parts oat flour, 25 parts brown rice flour, 25 parts black rice flour, 1.5 parts sunflower seed flour, 3 parts pumpkin seed flour, 3 parts black sesame powder, and 3 parts cucumber seed flour. Add water to 60% of the dry flour weight.

[0040] Prepare the dough for this embodiment by following these steps: S1. Mix the dry powder evenly, add 75% water, stir into flocculent form, cover with plastic wrap, and let stand for 20-30 minutes. S2, depending on the softness of the dough after resting, add the remaining water in 3 batches, keeping the water temperature between 0-5℃, and knead the dough until the surface is smooth; S3. Place the dough in a refrigerator at 4°C and ferment for 36 hours, until the dough volume doubles.

[0041] Comparative Example 1 Using high-gluten flour as the raw material, fermentation was carried out according to the steps of Example 1 to obtain dough.

[0042] Experimental Example The results of comparing the dough of Example 1 and Comparative Example 1 are shown in Table 1: Table 1

[0043] As can be seen from Table 1, the dough of Example 1 has a high dietary fiber content, high protein utilization rate, high mineral content, and low glycemic index.

[0044] In summary, the nutritional value of the dough provided in this embodiment of the invention precisely matches the core demands of the current market for healthy staple foods: it achieves multidimensional nutrition through a combination of whole grains and seeds, and solves the common problems of poor digestion and low nutrient absorption of whole grains through cold fermentation. It retains the practical application of pizza dough and can also serve as a supplementary carrier for dietary fiber, high-quality protein, and trace minerals, making it suitable for commercial products positioned as light pizzas and healthy meal replacement staple foods.

[0045] The embodiments described above are some, but not all, embodiments of the present invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the claimed invention, but merely to illustrate selected embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without inventive effort are within the scope of protection of the present invention.

Claims

1. A high-nutrient-density multigrain seed composite low-temperature slow-fermentation dough, characterized in that, It includes dry powder and water comprising 50-60% of the dry powder by weight, wherein the dry powder comprises the following raw materials by weight: 400-500 parts high-gluten flour, 20-30 parts tricolor quinoa flour, 20-30 parts oat flour, 20-30 parts brown rice flour, 20-30 parts black rice flour, 1-2 parts sunflower seed flour, 1.5-5 parts pumpkin seed flour, 1.5-5 parts black sesame powder, 1-5 parts cucumber seed powder, and 25-30 parts proofing powder.

2. The high nutrient density multigrain seed composite low-temperature slow-fermentation dough according to claim 1, characterized in that, The dry powder, by weight, comprises the following raw materials: 415 parts high-gluten flour, 20 parts tricolor quinoa flour, 20 parts oat flour, 20 parts brown rice flour, 20 parts black rice flour, 1 part sunflower seed flour, 1.5 parts pumpkin seed flour, 1.5 parts black sesame powder, and 1 part cucumber seed flour.

3. The high nutrient density multigrain seed composite low-temperature slow-fermentation dough according to claim 1, characterized in that, The dry powder, by weight, comprises the following raw materials: 500 portions of high-gluten flour, 30 portions of tricolor quinoa flour, 30 portions of oat flour, 30 portions of brown rice flour, 30 portions of black rice flour, 2 portions of sunflower seed flour, 5 portions of pumpkin seed flour, 2 portions of black sesame powder, and 5 portions of cucumber seed flour.

4. A method for preparing a high-nutrient-density multigrain seed complex low-temperature slow-fermentation dough as described in any one of claims 1-3, characterized in that, Includes the following steps: S1. Mix the dry powder evenly, add some water, stir until it forms flocculent, cover with plastic wrap, and let stand for 20-30 minutes. S2, depending on the softness of the dough after resting, add the remaining water in 2-3 batches, keeping the water temperature between 0-5℃, and knead the dough until the surface is smooth; S3, ferment at 0-4℃ for 12-72 hours, until the dough volume expands by 1.5-2 times.

5. The method for preparing high nutrient density multigrain seed composite low-temperature slow fermentation dough according to claim 4, characterized in that, In step S1, the mass of water added is 70-80% of the total mass of water.

6. The method for preparing high nutrient density multigrain seed composite low-temperature slow fermentation dough according to claim 3, characterized in that, In step S3, fermentation is carried out at 2°C for 12-24 hours.

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