Sesame-flavored wheat flour and method for preparing the same

Abstract

The application relates to the food technology field, and particularly discloses a preparation method of sesame-flavored wheat flour, which improves the content of reducing sugar in wheat through enzymolysis, provides a substrate for the Maillard reaction in the enzymolysis and baking processes, improves the content of fatty acids in wheat through enzymolysis, improves the concentration of a reaction substrate for generating ester fragrance, and finally prepares the sesame-flavored wheat flour through a baking and fragrance generation reaction. Under the premise that no sesame raw material is added, only wheat raw material is added, the sesame-flavored wheat flour is obtained, the application scenarios of the wheat flour are expanded, and the preparation method greatly shortens the production cycle, the process is simpler, the production efficiency is improved, and the raw material cost is lower.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food, in particular to a sesame-flavored wheat flour and a preparation method thereof. BACKGROUND

[0002] At present, the technology about wheat flour mainly focuses on the processing method of wheat, the study of dough characteristics of wheat flour, etc., and there is little research on functional flavor wheat flour.

[0003] For example, patent CN114602580A discloses a preparation method of cooked wheat flour with nutritional value. The cooked wheat flour is prepared through the processes of cleaning, soaking, low-temperature frying, peeling and grinding, etc. The cooked wheat flour has a fresh taste and does not destroy nutrients. This technology only cooks the wheat flour, and does not give the wheat flour a unique aroma flavor. Patent CN105010965A discloses a preparation method of seafood-flavored wheat flour. Crab meat is added in the formula to provide seafood flavor for the flavored wheat flour. This technology relies on the addition of flavoring substances to provide characteristic aroma for the product, and does not improve the flavor of the wheat flour itself. Patent CN201410119792.4 discloses a production method of brewing sesame-flavored wine. Millet, wheat and chaff are mixed to form a paste, and then distiller's yeast and yeast are added for fermentation for 21 days to prepare sesame-flavored wine. This method has a long production cycle and a complex process, and is only suitable for the wine brewing industry.

[0004] The existing wheat flour has single functionality, and there is little research on flavored wheat flour for providing characteristic flavors for products, which cannot meet the diversified demand for flavoring of wheat-containing products. Moreover, the existing technology for forming sesame-flavored wheat mainly applies to the wine brewing industry, and has a long production cycle and a complex process. SUMMARY

[0005] The present application aims to overcome the shortcomings of the prior art and provide a preparation method of sesame-flavored wheat flour. The preparation method of the present application does not add sesame raw materials, but also gives the product a sesame flavor. The sesame-flavored wheat flour prepared by the preparation method of the present application expands the application scenarios of wheat flour. Moreover, the preparation method of the present application greatly shortens the production cycle, is simple in process, and improves the production efficiency.

[0006] To achieve the above-mentioned purpose, the technical solution adopted by the present application is as follows:

[0007] The present application provides a preparation method of sesame-flavored wheat flour, which comprises the following steps:

[0008] (1) mixing the wheat raw material after removing impurities with water, and then adding saccharifying enzyme for enzymolysis to obtain an enzymolysis mixture;

[0009] (2) adding saccharomyces cerevisiae to the enzymolysis mixture to perform enzymolysis, and performing spraying, blowing, baking, and crushing on the product after enzymolysis to obtain the sesame-flavor wheat flour.

[0010] The application can prepare the sesame-flavor wheat flour by using only one raw material of wheat without adding a sesame raw material, has a short production cycle, a simple process, and is convenient for large-scale production. The sesame-flavor wheat flour can be applied to various sesame-flavor products such as seasonings, pastries, and baijiu (Chinese liquor), etc. Compared with using a sesame raw material, the price of sesame is 2-3 times that of wheat. The preparation method of the application not only imparts the sesame flavor to wheat, but also greatly saves the production cost and enriches the application function of wheat flour.

[0011] In the application, the content of reducing sugar in wheat is increased by enzymolysis to provide a substrate for the Maillard reaction in the processes of enzymolysis and baking. Meanwhile, the content of fatty acid in wheat is increased by enzymolysis (by the enzymolysis of saccharomyces cerevisiae) to increase the concentration of the reaction substrate for ester aroma generation. Finally, the sesame-flavor wheat flour is prepared by baking and aroma generation.

[0012] As a preferred embodiment of the preparation method of the sesame-flavor wheat flour, the addition amount of the saccharifying enzyme is 0.2%-1.0% of the total mass of the wheat raw material after impurity removal and water.

[0013] The use of the saccharifying enzyme in the above addition amount can better enzymolyze and increase the content of reducing sugar in wheat to provide a substrate for the Maillard reaction in the processes of enzymolysis and baking.

[0014] As a preferred embodiment of the preparation method of the sesame-flavor wheat flour, the enzyme activity of the saccharifying enzyme is 1-10 million u / g.

[0015] As a preferred embodiment of the preparation method of the sesame-flavor wheat flour, the enzymolysis temperature is 55-65℃, and the enzymolysis time is 4-6h.

[0016] The use of the above enzymolysis conditions can control the content of reducing sugar in wheat within the range of 15%-20%.

[0017] The application increases the content of reducing sugar in wheat by enzymolysis to provide a substrate for the Maillard reaction in the processes of enzymolysis and baking.

[0018] As a preferred embodiment of the preparation method of the sesame-flavor wheat flour, the addition amount of the saccharomyces cerevisiae is 0.1%-0.5% of the mass of the enzymolysis mixture.

[0019] The application can better utilize the zymolysis of the saccharomyces cerevisiae, improve the content of the fatty acid of the wheat, and better improve the concentration of the reaction substrate of the ester aroma generation, thereby facilitating the generation of the sesame aroma type wheat flour.

[0020] As a preferred embodiment of the preparation method of the sesame aroma type wheat flour, the temperature of the zymolysis is 25-35℃, and the time of the zymolysis is 2-4h.

[0021] The application adds the saccharomyces cerevisiae in the preparation of the sesame aroma type wheat flour, utilizes the zymolysis to improve the content of the fatty acid of the wheat, improves the concentration of the reaction substrate of the ester aroma generation, and finally prepares the sesame aroma type wheat flour through the baking aroma generation reaction.

[0022] As a preferred embodiment of the preparation method of the sesame aroma type wheat flour, the time of the spraying is 5-10min, the temperature of the baking is 150-180℃, and the time of the baking is 35-50min.

[0023] In some specific embodiments, the product after the zymolysis is sprayed with tap water to remove the surface acid taste.

[0024] As a preferred embodiment of the preparation method of the sesame aroma type wheat flour, the moisture of the product after the blowing is 30-35%; and the moisture of the product after the baking is 3-5%.

[0025] The product after the spraying is blown to remove the surface water, and the moisture of the wheat is controlled to be 30%-35%.

[0026] The product after the blowing is baked, and the moisture of the wheat can be controlled to be 3%-5% by using the above baking conditions.

[0027] The application also removes the impurities such as the broken grains, the wheat ears, the stones, the iron blocks, the dust and the like in the wheat raw materials through the processes such as the destoning, the screening, the magnetic separation and the winnowing, thereby avoiding the influence on the generation of the sesame aroma type wheat flour.

[0028] As a preferred embodiment of the preparation method of the sesame aroma type wheat flour, the ratio of the wheat raw material to the water after the impurity removal is 1:(1-2).

[0029] In some specific embodiments, the crushing can be performed to different fineness according to different product requirements.

[0030] Compared with the aroma generation process of the sesame aroma type liquor, the production cycle is greatly shortened by using the preparation method of the application, and the process is simple.

[0031] The application also provides the sesame aroma type wheat flour prepared by the preparation method of the sesame aroma type wheat flour.

[0032] The sesame-flavored wheat flour prepared in the present application has the advantages of easy addition, pure aroma, simple formula, and natural and healthy raw materials when applied in different products. When applied in wheat-containing products, the sesame-flavored wheat flour can impart sesame flavor to the products, simplify the labels, and be compounded with ordinary heat-treated wheat flour to prepare products with complex flavors.

[0033] The sesame-flavored wheat flour prepared in the present application contains characteristic aroma components in roasted sesame, and the combination and proportion of the main contributing pyrazine, aldehyde, ketone, and alkene aroma components are close, and the aroma is similar in sensory comparison. Therefore, the main aroma type of the sesame-flavored wheat flour prepared in the present application is similar to that of fried sesame, and it has the feasibility of substitution.

[0034] Moreover, experiments show that the production cycle of the sesame-flavored wheat flour prepared in the present application is 1 day, which is greatly shortened compared to the production cycle of 21 days of sesame-flavored liquor. Compared to using roasted sesame to provide sesame flavor, the price of the raw material is reduced from 8.4 yuan / kg to 3.8 yuan / kg, and the raw material cost is reduced by 54.8%.

[0035] Compared with the prior art, the present application has the following beneficial effects:

[0036] The present application provides a preparation method of sesame-flavored wheat flour. The present application increases the content of reducing sugar in wheat through enzymatic hydrolysis to provide substrates for Maillard reaction in the fermentation and baking processes. At the same time, the content of fatty acids in wheat is increased through enzymatic hydrolysis (by the enzymatic hydrolysis of Saccharomyces cerevisiae), which increases the concentration of ester aroma reaction substrates. Finally, through baking and aroma generation reaction, sesame-flavored wheat flour is prepared. Without adding sesame raw materials, the present application only adds wheat raw materials to impart sesame flavor to the products, expands the application scenarios of wheat flour, and greatly shortens the production cycle, simplifies the process, improves the production efficiency, and reduces the cost of raw materials. BRIEF DESCRIPTION OF DRAWINGS

[0037] Figure 1 The flowchart of the preparation method of the sesame-flavored wheat flour of the present application;

[0038] Figure 2 The aroma component proportion chart of Example 4 and Comparative Example 1. DETAILED DESCRIPTION

[0039] In order to better illustrate the purpose, technical scheme and advantages of the present application, the present application will be further described below in combination with the drawings and specific examples.

[0040] In the following examples and comparative examples, the experimental methods used are conventional methods, and the materials, reagents, etc. used are commercially available unless otherwise specified, and the component raw materials used in each parallel experiment are the same.

[0041] The saccharifying enzyme and Saccharomyces cerevisiae used in the following examples and comparative examples are commercially available saccharifying enzyme and Saccharomyces cerevisiae.

[0042] The wheat raw materials or sesame raw materials used in the following examples and comparative examples are first subjected to processes such as destoning, screening, magnetic separation, and winnowing to remove impurities such as chaff, spikes, stones, iron blocks, and dust from the raw materials.

[0043] Example 1, a method for preparing a sesame-flavored wheat flour

[0044] The present embodiment provides a preparation method of sesame-flavored wheat flour, comprising the following steps:

[0045] (1) Enzymolysis: The de-impurity-treated wheat is put into a rotating enzymolysis tank, 2 times the weight of the wheat of tap water is added into the tank, 0.5% of the saccharifying enzyme (enzyme activity of 100,000 u / g) of the total mass of the de-impurity-treated wheat and water mixture is added for enzymolysis, and the enzymolysis is performed at 60°C for 6 h to obtain an enzymolysis mixture. The reducing sugar content of the wheat after enzymolysis is 18.5 g / 100 g;

[0046] (2) Fermentation: 0.5% of the Saccharomyces cerevisiae of the mass of the enzymolysis mixture is added to the above-mentioned enzymolysis mixture system, the rolling mode is started, and the fermentation is performed at 30°C for 3 h;

[0047] (3) Spraying and blowing: The above-mentioned fermented wheat is laid flat on a belt conveyor with holes, the tap water spraying switch is turned on, the fermented wheat is sprayed for 5 min to remove the sour taste generated during the fermentation process. The spraying switch is turned off, and the blower is turned on to blow the wheat. The blowing time is 20 min, and the moisture content of the wheat is 33.6%;

[0048] (4) Baking and roasting: The above-mentioned treated wheat is transported to a tunnel-type drying oven, the drying oven is set to a temperature of 180°C, and the baking is performed for 35 min. The moisture content of the wheat after baking is 3.8%;

[0049] (5) Grinding: The baked wheat is ground, classified by a cyclone separator, and packaged to obtain a sesame-flavored wheat flour product.

[0050] Example 2, a method for preparing a sesame-flavored wheat flour

[0051] The present embodiment provides a preparation method of sesame-flavored wheat flour, comprising the following steps:

[0052] (1) Enzymolysis: take the debranched wheat and put it into a rotating enzymeolysis tank, add 2 times the weight of the wheat of tap water, add 1.0% of the saccharifying enzyme of the total mass of the debranched wheat and water mixture for enzymeolysis (enzyme activity is 100,000 u / g), enzymeolysis at 60°C for 4h, obtain the enzymeolysis mixture, the reducing sugar content of the enzymeolysed wheat is 17.1g / 100g;

[0053] (2) Fermentation: add 0.1% of the fermentation yeast of the mass of the enzymeolysis mixture to the above enzymeolysis mixture system, start the rolling mode, and ferment at 30°C for 4h;

[0054] (3) Spraying and blowing: spread the above enzymeolysed wheat on a belt conveyor with holes, start the tap water spraying switch, spray the enzymeolysed wheat for 5min to remove the sour smell generated during the enzymeolysis process. Turn off the spraying switch and start the blower to blow the wheat, the blowing time is 20min, and the moisture content of the wheat is 32.9%;

[0055] (4) Baking and roasting: convey the above treated wheat to a tunnel type drying oven, set the temperature of the drying oven to 165°C, and bake for 40min. The moisture content of the wheat after baking is 4.2%;

[0056] (5) Grinding: grind the baked wheat, grade it through a cyclone separator, and package the wheat flour to obtain a sesame-flavored wheat flour product.

[0057] Example 3, a method for preparing a sesame-flavored wheat flour

[0058] The embodiment provides a preparation method of a sesame-flavored wheat flour, which comprises the following steps:

[0059] (1) Enzymolysis: take the debranched wheat and put it into a rotating enzymeolysis tank, add 2 times the weight of the wheat of tap water, add 0.2% of the saccharifying enzyme of the total mass of the debranched wheat and water mixture for enzymeolysis (enzyme activity is 100,000 u / g), enzymeolysis at 60°C for 5h, obtain the enzymeolysis mixture, the reducing sugar content of the enzymeolysed wheat is 16.7g / 100g;

[0060] (2) Fermentation: add 0.3% of the fermentation yeast of the mass of the enzymeolysis mixture to the above enzymeolysis mixture system, start the rolling mode, and ferment at 30°C for 2h;

[0061] (3) Spraying and blowing: spread the above enzymeolysed wheat on a belt conveyor with holes, start the tap water spraying switch, spray the enzymeolysed wheat for 5min to remove the sour smell generated during the enzymeolysis process. Turn off the spraying switch and start the blower to blow the wheat, the blowing time is 20min, and the moisture content of the wheat is 31.1%;

[0062] (4) roasting and flavoring: the treated wheat is transported to a tunnel type drying oven, the drying oven is set to a temperature of 150°C, and the wheat is roasted for 50 min, and the moisture content of the roasted wheat is 4.8%;

[0063] (5) crushing: the roasted wheat is crushed, classified by a cyclone separator, and packed to obtain a sesame-flavored wheat flour product.

[0064] Example 4, a method for preparing a sesame-flavored wheat flour

[0065] The embodiment provides a preparation method of a sesame-flavored wheat flour, which comprises the following steps:

[0066] (1) enzyme hydrolysis: the decontaminated wheat is put into a rotary enzyme hydrolysis tank, 2 times the weight of the wheat of tap water is added into the tank, 0.8% of saccharifying enzyme of the total mass of the decontaminated wheat and water is added for enzyme hydrolysis (enzyme activity is 100,000 u / g), and the enzyme hydrolysis is carried out at 60°C for 5 h to obtain a hydrolyzed mixture, and the reducing sugar content of the decontaminated wheat is 18.1 g / 100 g;

[0067] (2) fermentation: 0.3% of brewing yeast of the mass of the hydrolyzed mixture is added into the hydrolyzed mixture system, a rolling mode is started, and the fermentation is carried out at 30°C for 3 h;

[0068] (3) spraying and blowing: the decontaminated wheat is laid on a belt conveyor with holes, a tap water spraying switch is started, the decontaminated wheat is sprayed for 5 min to remove the sour taste generated in the fermentation process, the spraying switch is stopped, and a blower is started to blow the decontaminated wheat, and the blowing time is 20 min, and the moisture content of the decontaminated wheat is 33.0%;

[0069] (4) roasting and flavoring: the treated wheat is transported to a tunnel type drying oven, the drying oven is set to a temperature of 150°C, and the wheat is roasted for 50 min, and the moisture content of the roasted wheat is 4.8%;

[0070] (5) crushing: the roasted wheat is crushed, classified by a cyclone separator, and packed to obtain a sesame-flavored wheat flour product.

[0071] The preparation method of the sesame-flavored wheat flour provided in Examples 1-4 is shown in a flow chart as Figure 1 shown.

[0072] Comparative Example 1

[0073] Comparative Example 1 provides a preparation method of sesame powder, which comprises the following steps:

[0074] (1) sesame roasting: the decontaminated sesame raw material is put into a tunnel type drying oven for roasting, and the roasting temperature is set to 120°C, and the temperature is kept for 30 min after reaching the target temperature;

[0075] (2) Pulverization: The roasted sesame is pulverized, and the sesame powder is packaged after classification by a cyclone separator to obtain a finished product.

[0076] Comparative Example 2

[0077] Comparative Example 2 provides a preparation method of wheat flour, comprising the following steps:

[0078] (1) Roasting and roasting: The decontaminated wheat is put into a tunnel type drying oven, the drying oven is set to a temperature of 150°C, and roasting is performed for 30 min. The moisture content of the wheat after roasting is 3.6%;

[0079] (2) Pulverization: The roasted wheat is pulverized, and the wheat flour is packaged after classification by a cyclone separator.

[0080] Comparative Example 3

[0081] Comparative Example 3 provides a preparation method of sesame-flavored wheat flour, comprising the following steps:

[0082] (1) Enzymatic hydrolysis: The decontaminated wheat is put into a rotary enzymatic hydrolysis tank, 2 times the weight of the wheat of tap water is added, 0.1% of saccharifying enzyme based on the total mass of the decontaminated wheat and water is added for enzymatic hydrolysis (enzyme activity is 100,000 u / g), and enzymatic hydrolysis is performed at 60°C for 5 h to obtain an enzymatic hydrolysis mixture. The reducing sugar content of the wheat after enzymatic hydrolysis is 9.8 g / 100 g;

[0083] (2) Fermentation: 0.05% of brewing yeast based on the mass of the enzymatic hydrolysis mixture is added to the above-mentioned enzymatic hydrolysis mixture system, and the rolling mode is started. The fermentation is performed at 30°C for 2 h;

[0084] (3) Spraying and blowing: The above-mentioned wheat after fermentation is laid flat on a perforated conveyor belt, the tap water spraying switch is turned on, the wheat after fermentation is sprayed for 5 min to remove the sour taste generated during the fermentation process. The spraying switch is turned off, and the air blower is turned on to blow the wheat. The blowing time is 20 min, and the moisture content of the wheat is 31.6%;

[0085] (4) Roasting and roasting: The above-mentioned treated wheat is transported to a tunnel type drying oven, the drying oven is set to a temperature of 150°C, and roasting is performed for 50 min. The moisture content of the wheat after roasting is 4.6%;

[0086] (5) Pulverization: The roasted wheat is pulverized, and the wheat flour is packaged after classification by a cyclone separator.

[0087] Comparative Example 4

[0088] Comparative Example 4 provides a preparation method of sesame-flavored wheat flour, comprising the following steps:

[0089] (1) Enzymolysis: After removing the impurities, the wheat was put into a rotating enzyme hydrolysis tank, 2 times the weight of the wheat was added to the water, 0.2% of the total mass of the mixture of the wheat after removing the impurities and water was added to the saccharifying enzyme for enzyme hydrolysis (enzyme activity was 100,000 u / g), and the enzyme hydrolysis was carried out at 60°C for 5 hours to obtain the wheat after enzyme hydrolysis. The reducing sugar content of the wheat after enzyme hydrolysis was 18.5 g / 100 g;

[0090] (2) Spraying and blowing: the wheat after enzyme hydrolysis was laid on a belt conveyor with holes, the spraying switch of tap water was turned on, the wheat after enzyme hydrolysis was sprayed for 5 minutes to remove the sour smell generated in the enzyme hydrolysis process. The spraying switch was turned off, and the fan was turned on to blow the wheat. The blowing time was 20 minutes, and the moisture content of the wheat was 30.3%.

[0091] (3) Baking and roasting: the treated wheat was transported to a tunnel type drying oven, the temperature of the drying oven was set to 150°C, and the baking time was 50 minutes. The moisture content of the wheat after heat preservation was 4.5%.

[0092] (4) Grinding: the baked wheat was ground, and the wheat flour was packaged through a cyclone separator.

[0093] Comparative Example 5

[0094] Comparative Example 5 provides a preparation method of a sesame-flavored wheat flour, which comprises the following steps:

[0095] (1) Enzymolysis: After removing the impurities, the wheat was put into a rotating enzyme hydrolysis tank, 2 times the weight of the wheat was added to the water, 0.2% of the total mass of the mixture of the wheat after removing the impurities and water was added to the saccharifying enzyme for enzyme hydrolysis (enzyme activity was 100,000 u / g), and the enzyme hydrolysis was carried out at 60°C for 5 hours to obtain the wheat after enzyme hydrolysis. The reducing sugar content of the wheat after enzyme hydrolysis was 18.5 g / 100 g;

[0096] (2) Spraying and blowing: the wheat after enzyme hydrolysis was laid on a belt conveyor with holes, the spraying switch of tap water was turned on, the wheat after enzyme hydrolysis was sprayed for 5 minutes to remove the sour smell generated in the enzyme hydrolysis process. The spraying switch was turned off, and the fan was turned on to blow the wheat. The blowing time was 20 minutes, and the moisture content of the wheat was 30.3%.

[0097] (3) Baking and roasting: the treated wheat was transported to a tunnel type drying oven, the temperature of the drying oven was set to 150°C, and the baking time was 50 minutes. The moisture content of the wheat after heat preservation was 4.5%.

[0098] (4) Grinding: the baked wheat was ground, and the wheat flour was packaged through a cyclone separator.

[0099] Comparative Example 6

[0100] Comparative Example 6 provides a preparation method of a sesame-flavored wheat flour, which comprises the following steps:

[0101] (1) Enzymatic hydrolysis: After removing the impurities, the wheat was put into a rotating enzymatic hydrolysis tank, 2 times the weight of the wheat of tap water was added, 0.2% of the liquefied enzyme was added, which was 10 million u / g of enzyme activity, and the mixture was hydrolyzed at 60°C for 5h. The reducing sugar content of the hydrolyzed mixture was 6.2g / 100g;

[0102] (2) Fermentation: 0.3% of the yeast was added to the above-mentioned hydrolyzed mixture system, and the rolling mode was started. The fermentation was carried out at 30°C for 2h.

[0103] (3) Spraying and blowing: The above-mentioned hydrolyzed wheat was laid on a belt conveyor with holes, the tap water spraying switch was turned on, and the hydrolyzed wheat was sprayed for 5min to remove the sour smell generated during the hydrolysis process. The spraying switch was turned off, and the blower was turned on to blow the wheat. The blowing time was 20min, and the moisture content of the wheat was 32.7%.

[0104] (4) Baking and roasting: The above-mentioned treated wheat was transported to a tunnel type drying oven, the oven was set at 150°C, and the baking time was 50min. The moisture content of the baked wheat was 4.6%.

[0105] (5) Grinding: The baked wheat was ground, and the wheat flour was packaged by a cyclone separator.

[0106] Test example, sample sensory evaluation score

[0107] The reducing sugar content of the hydrolyzed mixture and the moisture content of the baked wheat were measured during the preparation of the samples of Examples 1-4 and Comparative Examples 1-6. 16 seasoning R&D personnel were organized to evaluate the sensory scores of 10 groups of samples. The closer the aroma to the roasted sesame aroma and the stronger the aroma, the higher the score. The evaluation standard is shown in Table 1. The physical and chemical indicators and sensory evaluation scores are shown in Table 2.

[0108] Table 1 Sensory evaluation score standard

[0109] Grade Score Sesame aroma similarity (70%) Aroma intensity (30%) A 8-10 High similarity of aroma to sesame aroma Aroma is strong B 6-8 High similarity of aroma to sesame aroma, with a slight weak wheat aroma Aroma is strong C 4-6 General similarity of aroma to sesame aroma, with a wheat aroma Moderate aroma intensity D 2-4 Predominantly wheat aroma, with a slight weak sesame aroma Weak aroma intensity E 0-2 No sesame aroma Weak aroma

[0110] Table 2 Physical and chemical indicators and sensory evaluation scores

[0111]

[0112]

[0113] According to the aroma evaluation results of Examples 1-4, the aroma types of the samples of Examples 1-4 and Comparative Example 1 are relatively close, and the aroma intensity is relatively strong. According to the evaluation of 16 food R&D personnel, the samples of Examples 1-4 have the feasibility of replacing roasted sesame to provide sesame aroma.

[0114] The sample of Comparative Example 2 is not subjected to enzymolysis and fermentation treatment, and is directly fried to obtain a sample with strong wheat aroma, which is far from sesame aroma; the sample of Comparative Example 3 has insufficient enzymolysis and fermentation, and the overall aroma is mainly roasted wheat aroma with weak sesame aroma, which does not meet the aroma replacement requirement of fried sesame; the sample of Comparative Example 4 lacks the fermentation process, and the sesame oil aroma is weak, and the overall sesame aroma is general; the sample of Comparative Example 5 lacks the enzymolysis process, and the aroma type is similar to sesame aroma; the sample of Comparative Example 6 replaces the saccharifying enzyme in the enzymolysis process with a liquefying enzyme, and the aroma has a certain similarity with sesame aroma, but the effect is poorer than that of using the saccharifying enzyme.

[0115] To further evaluate the similarity of the aroma of the sample of the examples and roasted sesame, the wheat flour and sesame powder prepared are sent for aroma component analysis.

[0116] According to literature, the main aroma components of sesame aroma type are pyrazines, aldehydes, ketones and alkenes. As shown in Table 2, the average deviation of the four main aroma components of the examples and Comparative Example 1 is less than 4%, indicating that the main aroma of Examples 1-4 is close to that of Comparative Example 1. Among them, pyrazines mainly exhibit roasted sesame aroma, and ketones mainly exhibit sesame oil aroma.

[0117] According to literature, the main characteristic aroma components of sesame aroma include 2-ethyl-3,6-dimethylpyrazine, 2,5-dimethylpyrazine, 2-pyrrolidone, styrene, 2,4-dienal and 2-methylbutanal. The average deviation of the six aroma components of Examples 1-4 and Comparative Example 1 is less than 7%, indicating that the characteristic aroma of Examples 1-4 is close to that of Comparative Example 1. Meanwhile, the proportion of 27 main aroma components is compared, and it can be seen from Table 3 that the proportion of the main aroma components of Examples 1-4 and Comparative Example 1 is basically the same. Figure 2

[0118] Table 3 Proportion of Aroma Components

[0119]

[0120] Note: Average deviation = |average value of example proportion-average value of comparative example proportion| / average value of comparative example proportion*100%

[0121] Table 4 Proportion of Main Characteristic Aroma

[0122]

[0123]

[0124] ​From the comprehensive evaluation, it can be seen from Tables 3 and 4 that several characteristic aroma components in the roasted sesame are found in the sesame-flavor wheat flour prepared in Examples 1-4, the combination and proportion of several aroma components mainly contributing to the pyrazines, aldehydes, ketones and alkenes are close, and the sensory comparison shows that the aroma is similar, and it is concluded that the main aroma type of the prepared sesame-flavor wheat flour is similar to that of the fried sesame, and it has the feasibility of substitution.

[0125] Finally, it should be noted that the above examples are only used to illustrate the technical solutions of the present application and not to limit the scope of protection of the present application. Although the present application has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present application can be modified or replaced equivalently without departing from the essence and scope of the technical solutions of the present application.

Claims

1. A process for the preparation of a sesame flavoured wheat flour, characterised in that, The method comprises the following steps: (1) mixing the de-impurity wheat raw material with water, and then adding saccharifying enzyme to perform enzymolysis, to obtain an enzymolysed mixture; (2) adding Saccharomyces cerevisiae to the enzymolysed mixture to perform fermentation, and then performing spraying, blowing, baking, and crushing on the fermented product, to obtain the sesame-flavor wheat flour; The addition amount of the saccharifying enzyme is 0.2% to 1.0% of the total mass of the de-impurity wheat raw material and water; The enzyme activity of the saccharifying enzyme is 1-10 million u / g; The enzymolysis temperature is 55-65℃, and the enzymolysis time is 4-6h; The addition amount of the Saccharomyces cerevisiae is 0.1% to 0.5% of the mass of the enzymolysed mixture; The fermentation temperature is 25-35℃, and the fermentation time is 2-4h; The spraying time is 5-10min, the baking temperature is 150-180℃, and the baking time is 35-50min.

2. The process for preparing the sesame-flavored wheat flour according to claim 1, characterized by, The water content of the product after blowing is 30-35%, and the water content of the product after baking is 3-5%.

3. The process for preparing the sesame flavoured wheat flour as claimed in claim 1, wherein, The ratio of the de-impurity wheat raw material to water is 1:(1-2).

4. The sesame-flavor wheat flour prepared by the method according to any one of claims 1-3.

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