Vegetable composite flour and making method thereof

Abstract

The invention relates to vegetable composite flour and a preparation method thereof. The vegetable composite flour is prepared from the following raw materials: vegetable powder, wheat flour, bran powder, active soybean powder, VC, sodium stearoyl lactylate, soybean lecithin and magnesium carbonate. The invention further discloses a making method of the vegetable composite flour. According to the vegetable composite flour and the preparation method thereof, the bran, the active soybean meal, the VC, the sodium stearoyl lactylate and the soybean lecithin are added, so that the vegetable content is high, and the production and eating requirements are met.

Description

Technical Field

[0001] The invention belongs to the technical field of flour manufacturing, and particularly relates to vegetable composite flour and a manufacturing method thereof. Background Art

[0002] Wheat is the earliest and most important food crop planted by humans, and is also recognized as the crop with the most processing advantages in the world. Flour, as a staple food for people, can replenish energy, increase satiety, and provide some energy for human activities, so the demand is very high. However, because refined white flour loses most of its nutrients during processing, especially B vitamins and dietary fiber, and the nutrients in flour are single, long-term consumption of refined white flour cannot meet human needs.

[0003] With the improvement of people's living standards and the strengthening of health awareness, single flour cannot meet people's growing needs for life. People are gradually pursuing more nutritious flour. Reasonable adjustment of the nutritional components in flour can effectively make up for the nutritional deficiencies in food. By simplifying the meal combination, most of the nutrients needed by the human body can be met, the special nutritional needs of different groups of people can be met, and the nutritional intake of residents can be improved.

[0004] Vegetables can provide a variety of nutrients such as vitamins and minerals that are necessary for the human body, and are one of the essential foods in people's daily diet. Adding vegetables to flour can not only add more nutrients, but also alleviate the situation of reduced intake caused by higher prices of vegetables during non-seasonal periods.

[0005] However, the current method for preparing flour containing vegetables includes: adding vegetable juice, adding vegetable powder, etc. However, in order to ensure the taste of flour, product quality stability, and ease of large-scale standardized production, these methods generally have low vegetable content. In other words, the increase in vegetable content faces the problems of poor flour taste, unstable product quality, difficulty in preservation and storage, and difficulty in large-scale standardized production, and the prepared flour products (such as noodles, steamed buns, pulled noodles, bread) are poor in taste and sensory aspects, which cannot meet production and consumption needs.

[0006] In view of this, the present invention proposes a new vegetable composite flour and a preparation method thereof, which can improve the vegetable content while ensuring that the flour can meet production and consumption requirements. Summary of the invention

[0007] The invention aims to provide a vegetable composite flour, which has a high vegetable content and can provide people with more abundant nutritional elements while meeting production and consumption needs.

[0008] In order to achieve the above purpose, the technical solution adopted is:

[0009] A vegetable composite flour is prepared from the following raw materials:

[0010] Vegetable powder, wheat flour, bran powder, active soy powder, VC, sodium stearoyl lactylate, soy lecithin, magnesium carbonate.

[0011] Furthermore, the amount of the vegetable powder is 15 to 25 parts by weight;

[0012] The wheat flour is used in an amount of 75 to 85 parts by weight;

[0013] The mass ratio of bran to wheat flour is 10-15:100;

[0014] The mass ratio of the active soybean powder to the vegetable powder and the wheat flour is 0.5 to 1:100;

[0015] The mass ratio of the soybean lecithin to the vegetable powder and wheat flour is 0.1-0.5:100;

[0016] The mass ratio of the VC to the vegetable powder and wheat flour is 50-100 mg:1 kg;

[0017] The mass ratio of the sodium stearoyl lactylate to the vegetable powder and wheat flour is 2-3 g:1 kg;

[0018] The mass ratio of the magnesium carbonate to the vegetable powder and the wheat flour is 0.5-1.2 g:1 kg.

[0019] Furthermore, the fineness of the vegetable powder is 140-200 mesh;

[0020] The fineness of the wheat flour is 80-140 mesh;

[0021] The fineness of the bran powder is 200-250 meshes.

[0022] Furthermore, the vegetable powder includes powders of at least two vegetables selected from the group consisting of cabbage, spinach, carrots, mushrooms, asparagus, celery, cauliflower, broccoli, and cabbage.

[0023] Another object of the present invention is to provide a method for preparing the above-mentioned vegetable composite flour, which is simple and can be industrialized for mass production.

[0024] In order to achieve the above purpose, the technical solution adopted is:

[0025] The method for preparing the vegetable composite flour comprises the following steps:

[0026] The vegetables are washed to remove dirt or impurities on the surface, cut into small pieces less than 1 cm, blanched, drained, freeze-dried and crushed to obtain vegetable powder;

[0027] The vegetable powder, wheat flour, bran powder, active soybean powder, VC, sodium stearoyl lactylate, soybean lecithin and magnesium carbonate are uniformly mixed to obtain the vegetable composite flour.

[0028] Furthermore, the blanching temperature is 80-90° C. and the blanching time is 1-2 minutes.

[0029] Furthermore, the blanching process uses light salt water.

[0030] Furthermore, the freeze-drying temperature is -40 to -50°C.

[0031] Furthermore, after freeze-drying, the water content of the vegetables is less than 10%.

[0032] Compared with the prior art, the present invention has the following beneficial effects:

[0033] 1. In the technical solution of the present invention, the prepared vegetable composite flour has a high vegetable content and can better meet people's nutritional needs.

[0034] 2. In the technical solution of the present invention, the bran powder, active soybean powder, soybean lecithin, VC, and calcium sodium stearoyl lactylate contained in the prepared vegetable composite flour can interact with gluten protein to increase the gluten strength of the flour. In actual use, the rheological properties of the dough and the process properties of the gluten can be improved, and the elasticity and stability of the noodles can be enhanced, thereby alleviating the problems caused by the increase in vegetable content.

[0035] 3. In the technical solution of the present invention, magnesium carbonate is added to improve the stability of the vegetable composite flour.

[0036] 4. In the technical solution of the present invention, the process for preparing vegetable composite flour is simple, the product quality is stable, and industrial mass production can be realized. DETAILED DESCRIPTION

[0037] In order to further illustrate the vegetable composite flour and its production method of the present invention and achieve the intended purpose of the invention, the following is a detailed description of the vegetable composite flour and its production method according to the present invention, its specific implementation, structure, characteristics and efficacy in combination with the preferred embodiments. In the following description, different "one embodiment" or "embodiment" does not necessarily refer to the same embodiment. In addition, specific features, structures or characteristics in one or more embodiments may be combined in any suitable form.

[0038] Before elaborating in detail the vegetable composite flour and the preparation method thereof of the present invention, it is necessary to further explain the relevant materials mentioned in the present invention to achieve better effects.

[0039] Bran is wheat bran, which is the seed coat sieved after the wheat flour is ground from Triticum aestivum L. of the Gramineae family. It has the effects of removing heat, quenching thirst, restraining sweat and reducing swelling, and is commonly used for spontaneous perspiration, night sweats, diarrhea, diabetes, stomatitis, pyrexia, fractures, rheumatic pain and beriberi. Bran powder is adopted in the present invention, and the water loss of bran is high during the pulverizing process, so adding it back to vegetable powder and wheat flour will cause the moisture to decrease. With the addition of bran, the moisture of whole wheat flour decreases, which is more conducive to preservation.

[0040] Active soybean powder (ASF) is a natural food ingredient, which refers to soybean powder with well-preserved lipoxygenase activity, and its components include soybean protein, lipids and lipoxygenase (LOx), etc. In the present invention, the active soybean powder can improve the rheological properties of dough and the processing properties of gluten, and at the same time, play a certain bleaching role.

[0041] VC, chemically named L-(+)-threose type 2,3,4,5,6-pentahydroxy-2-hexenoic acid-4-lactone, also known as L-ascorbic acid, has a molecular formula of C6H8O6 and a molecular weight of 176.12. The application of VC in flour is mainly to enhance the gluten strength of flour. Gluten protein in flour is the main component of dough to form elastic gluten structure, which determines the fermentation performance of dough and food texture. VC can enhance the gluten strength of flour in the following ways: ① VC has a strong antioxidant effect, which can inhibit the lipid oxidation reaction in flour and protect fatty acids from oxidation, thereby maintaining the stability of dough and enhancing the gluten strength of flour; ② VC can promote the synthesis of collagen, and gluten protein is a special collagen, which increases the structural strength and elasticity of dough and improves the gluten strength of flour; ③ During the fermentation process of dough, yeast in flour will produce some metabolites, such as lactic acid and aldehydes. These substances can react with gluten in flour to form a cross-linked structure and enhance the gluten strength of dough. VC can promote the reaction between gluten and these metabolites, further enhancing the gluten strength of the dough. The use of VC in the present invention can alleviate the adverse effects caused by high vegetable content.

[0042] Sodium stearoyl lactylate, molecular formula C 21 H 41O3Na, a food emulsifier, is prepared by synthesizing sodium salt from stearic acid and lactic acid. Emulsifiers such as sodium stearoyl lactylate (SSL) can also be used in flour. They are very important functional ingredients in flour improvers and have obvious effects on improving the organizational structure, preservation and processing performance of products. In the present invention, sodium stearoyl lactylate is used as an emulsifier. Due to its ionicity and non-polarity, it can interact with gluten protein and promote its aggregation, thereby improving the gluten content of flour.

[0043] Soy lecithin, also known as soybean lecithin, is a by-product of the process of refining soybean oil. extraction Then, after centrifugation, the mixture is washed with alcohol to obtain the obtained flour. In the present invention, soybean lecithin is used to promote the combination of the components in the vegetable composite flour of the present invention with water by utilizing its own O / W type emulsification effect, and can also generate cross-linking effects with proteins and starch through its own groups, thereby improving the hardness and cohesion of noodle products.

[0044] Magnesium carbonate is an inorganic compound with a chemical formula of MgCO3, a molecular weight of 84.31, and a relative density of 3.037. It has the appearance of white granular powder. The present invention can increase the volume of the vegetable composite flour and make it more fluffy by adding magnesium carbonate to the vegetable composite flour. In addition, magnesium carbonate can also improve the stability of the vegetable composite flour, making it easier to process and store. Compared with other fillers, magnesium carbonate does not affect the quality of the flour. It is a natural food additive that does not change the taste or mouthfeel of the flour.

[0045] After understanding the relevant materials mentioned in the present invention, the vegetable composite flour and the preparation method thereof of the present invention will be further introduced in detail in combination with specific embodiments below:

[0046] The vegetable composite flour and its preparation method provided by the present invention can alleviate the adverse effects caused by high vegetable content under the premise of high vegetable content, thereby meeting production and consumption needs. The technical solution of the present invention is:

[0047] A vegetable composite flour is prepared from the following raw materials:

[0048] Vegetable powder, wheat flour, bran powder, active soy powder, VC, sodium stearoyl lactylate, soy lecithin, magnesium carbonate.

[0049] Preferably, the amount of the vegetable powder is 15 to 25 parts by weight;

[0050] The wheat flour is used in an amount of 75 to 85 parts by weight;

[0051] The mass ratio of bran to wheat flour is 10-15:100;

[0052] The mass ratio of the active soybean powder to the vegetable powder and the wheat flour is 0.5 to 1:100;

[0053] The mass ratio of the soybean lecithin to the vegetable powder and wheat flour is 0.1-0.5:100;

[0054] The mass ratio of the VC to the vegetable powder and wheat flour is 50-100 mg:1 kg;

[0055] The mass ratio of the sodium stearoyl lactylate to the vegetable powder and wheat flour is 2-3 g:1 kg;

[0056] The mass ratio of the magnesium carbonate to the vegetable powder and the wheat flour is 0.5-1.2 g:1 kg.

[0057] In the above technical scheme, by adding bran, when vegetable composite flour is made into dough, noodles and other pasta products, due to the high protein content in the bran and the increased hardness of the dough, some soluble polysaccharides such as pentosan are equivalent to hydrogen bonding of gluten protein, which is beneficial to the formation and stabilization of the gluten network, thereby being beneficial to the processing and tensile properties of dough and noodles, and alleviating the decline in processing and tensile properties of dough, noodles and other pasta products caused by high vegetable content.

[0058] By adding a small amount of active soy flour, the structure of gluten protein is improved, thereby improving the decline in processing and tensile properties caused by high vegetable content.

[0059] Preferably, the fineness of the vegetable powder is 140-200 mesh;

[0060] The fineness of the wheat flour is 80-140 mesh;

[0061] The fineness of the bran powder is 200-250 meshes.

[0062] In the above technical solution, the taste of vegetables and bran is rougher, and finer vegetable and bran powder is used to improve the taste of the product.

[0063] Preferably, the vegetable powder comprises powder of at least two vegetables selected from the group consisting of cabbage, spinach, carrot, mushroom, asparagus, celery, cauliflower, broccoli and cabbage.

[0064] The method for preparing the above-mentioned vegetable composite flour comprises the following steps:

[0065] The vegetables are washed to remove dirt or impurities on the surface, cut into small pieces less than 1 cm, blanched, drained, freeze-dried and crushed to obtain vegetable powder;

[0066] The vegetable powder, wheat flour, bran powder, active soybean powder, VC, soybean lecithin, sodium stearoyl lactylate and magnesium carbonate are uniformly mixed to obtain the vegetable composite flour.

[0067] Preferably, the blanching temperature is 80-90° C. and the blanching time is 1-2 min.

[0068] In the above technical solution, the purpose of blanching is to reduce the loss of nutrients such as vitamins, maintain the original color and nutrients of vegetables, and eliminate microorganisms and insect eggs on the surface of raw materials. Blanching can also destroy the wax on the surface of vegetables, making the water in the vegetables easier to volatilize, which is conducive to freeze-drying of vegetables.

[0069] Preferably, the blanching process uses light salt water.

[0070] In the above technical solution, the blanching treatment with 2-4 wt % of light salt water can play a certain bactericidal role.

[0071] Preferably, the freeze-drying temperature is -40 to -50°C.

[0072] Further preferably, after freeze-drying, the water content of the vegetables is less than 10%.

[0073] The raw materials not described in detail in this embodiment can be purchased from the market, and the treatments not described in detail adopt mature conventional means in the prior art and are common knowledge in the art.

[0074] The fineness of the wheat flour in the embodiment is 80-140 mesh.

[0075] Example 1.

[0076] The specific amount of each raw material is shown in Table 1.

[0077] Table 1

[0078]

[0079]

[0080] The specific steps are as follows:

[0081] (1) Wash the fresh cabbage in a bubble cleaning tank to remove the dirt and other impurities on the surface, then drain the surface water and cut it into small pieces less than 1 cm using a vegetable cutter.

[0082] The vegetable segments are blanched in 80°C hot water for 2 minutes, drained, and evenly spread on a stainless steel tray with a loading thickness of about 20-25 mm, and freeze-dried at -40--45°C until the water content of the vegetables is less than 10%. Then, they are put into an ultra-fine grinder and crushed to 180-200 meshes to obtain cabbage powder.

[0083] Spinach and carrot are processed in the same way to obtain spinach and carrot powder.

[0084] Mix the cabbage, spinach and carrot powders to obtain vegetable powder.

[0085] (2) The bran is placed in an ultrafine grinder and crushed to 230-250 mesh to obtain bran powder.

[0086] (3) According to Table 1, vegetable powder, wheat flour, bran powder, active soybean powder, VC, soybean lecithin, sodium stearoyl lactylate and magnesium carbonate were mixed evenly to obtain vegetable composite flour.

[0087] When noodles are made using the vegetable composite flour prepared in this embodiment, the taste and hardness of the noodles can meet the requirements and the noodles are not easy to break.

[0088] Example 2.

[0089] The specific amount of each raw material is shown in Table 2.

[0090] Table 2

[0091]

[0092]

[0093] The specific steps are as follows:

[0094] (1) Wash fresh mushrooms in a bubble cleaning tank to remove dirt and other impurities on the surface, then drain the surface water and cut them into small pieces less than 1 cm using a vegetable cutter.

[0095] After blanching the vegetable segments in 90℃ hot water for 1 minute, drain and evenly spread them on a stainless steel tray with a thickness of about 20-25mm, freeze-dry them at -45--50℃ until the water content of the vegetables is less than 8%. Then, put them into an ultra-fine grinder and grind them into 140-180 meshes to obtain mushroom powder.

[0096] After processing mushroom celery and cabbage in the same way, celery and cabbage powder are obtained.

[0097] Mix mushroom, celery and cabbage powder to obtain vegetable powder.

[0098] (2) The bran is placed in an ultrafine grinder and crushed to 200-220 mesh to obtain bran powder.

[0099] (3) According to Table 2, vegetable powder, wheat flour, bran powder, active soybean powder, VC, soybean lecithin, sodium stearoyl lactylate and magnesium carbonate were mixed evenly to obtain vegetable composite flour.

[0100] Comparative Example 1.

[0101] The operation steps of Comparative Example 1 are the same as those of Example 2, except that bran powder, active soybean powder, VC, soybean lecithin and sodium stearoyl lactylate are not added.

[0102] The products prepared in Comparative Example 1 and Example 2 were used to make noodles. During the production process, the tensile properties of the noodles made of the vegetable composite flour in Example 2 were significantly better than those in Comparative Example 1, and the taste and hardness of the noodles were also significantly better than those in Comparative Example 1, which could meet the requirements and were not easy to break.

[0103] Example 3.

[0104] The specific amount of each raw material is shown in Table 3.

[0105] Table 3

[0106]

[0107]

[0108] The specific steps are as follows:

[0109] (1) Wash fresh asparagus in a bubble cleaning tank to remove dirt and other impurities on the surface, then drain the surface water and cut it into small pieces less than 1 cm using a vegetable cutter.

[0110] The vegetable segments are blanched in 2wt% salt water at 85°C for 1 minute, drained, and evenly spread on a stainless steel tray with a loading thickness of about 18 to 22 mm, and freeze-dried at -46 to -50°C until the water content of the vegetables is less than 10%. Then, the asparagus segments are put into an ultra-fine grinder and crushed to 160 to 180 meshes to obtain asparagus powder.

[0111] After processing broccoli in the same manner, broccoli powder is obtained.

[0112] Mix asparagus and broccoli powder to obtain vegetable powder.

[0113] (2) The bran is placed in an ultrafine grinder and crushed to 220-240 mesh to obtain bran powder.

[0114] (3) According to Table 3, vegetable powder, wheat flour, bran powder, active soybean powder, VC, soybean lecithin, sodium stearoyl lactylate and magnesium carbonate were mixed evenly to obtain vegetable composite flour.

[0115] When noodles are made using the vegetable composite flour prepared in this embodiment, the taste and hardness of the noodles can meet the requirements, and the noodles are not easy to break during the cooking process.

[0116] Example 4.

[0117] The specific amount of each raw material is shown in Table 4.

[0118] Table 4

[0119]

[0120]

[0121] The specific steps are as follows:

[0122] (1) Wash fresh cauliflower in a bubble cleaning tank to remove dirt and other impurities on the surface, then drain the surface water and cut it into small pieces less than 1 cm using a vegetable cutter.

[0123] The vegetable segments are blanched in 4wt% salt water at 80℃ for 1 minute, drained, and evenly spread on a stainless steel tray with a loading thickness of about 18-22mm, and freeze-dried at -40--50℃ until the water content of the vegetables is less than 8%. Then, the segments are put into an ultra-fine grinder and crushed to 180-200 meshes to obtain cauliflower powder.

[0124] Spinach and carrot are processed in the same way to obtain spinach and carrot powder.

[0125] Mix broccoli, spinach and carrot powders to obtain vegetable powder.

[0126] (2) The bran is placed in an ultrafine grinder and crushed into 200-250 meshes to obtain bran powder.

[0127] (3) According to Table 4, vegetable powder, wheat flour, bran powder, active soybean powder, VC, soybean lecithin, sodium stearoyl lactylate and magnesium carbonate were mixed evenly to obtain vegetable composite flour.

[0128] The vegetable composite flour prepared in this embodiment is used to make steamed buns, and the taste and appearance of the steamed buns can meet the requirements.

[0129] Example 5.

[0130] The specific amount of each raw material is shown in Table 5.

[0131] Table 5

[0132] raw material Dosage Vegetable powder 22 parts by weight Wheat flour 78 parts by weight Bran powder 9 parts by weight Active soy powder 0.6 parts by weight Soy lecithin 0.4 parts by weight VC Add 80mg to every 1kg of vegetable powder + wheat flour Sodium Stearoyl Lactylate Add 3g to every 1kg of vegetable powder + wheat flour Magnesium carbonate Add 1.0g to every 1kg of vegetable powder + wheat flour

[0133] The specific steps are as follows:

[0134] (1) Wash fresh spinach in a bubble cleaning tank to remove dirt and other impurities on the surface, then drain the surface water and cut it into small pieces less than 1 cm using a vegetable cutter.

[0135] The vegetable segments are blanched in 3wt% salt water at 84°C for 1 minute, drained, and evenly spread on a stainless steel tray with a loading thickness of about 20-25mm, and freeze-dried at -45--50°C until the water content of the vegetables is less than 9%. Then, they are put into an ultra-fine grinder and crushed to 140-160 meshes to obtain spinach powder.

[0136] After processing broccoli and cabbage in the same way, broccoli and cabbage powder are obtained.

[0137] Mix spinach, broccoli and cabbage powders to obtain vegetable powder.

[0138] (2) The bran is placed in an ultrafine grinder and crushed into 200-250 meshes to obtain bran powder.

[0139] (3) According to Table 5, vegetable powder, wheat flour, bran powder, active soybean powder, VC, soybean lecithin, sodium stearoyl lactylate and magnesium carbonate were mixed evenly to obtain vegetable composite flour.

[0140] The above is only a preferred embodiment of the embodiment of the present invention, and does not impose any form of limitation on the embodiment of the present invention. Any simple modification, equivalent changes and modifications made to the above embodiment based on the technical essence of the embodiment of the present invention are still within the scope of the technical solution of the embodiment of the present invention.

Claims

1. A vegetable composite flour, characterized in that: Made from the following raw materials: Vegetable powder, wheat flour, bran powder, active soy powder, VC, sodium stearoyl lactylate, soy lecithin, magnesium carbonate.

2. The vegetable composite flour according to claim 1, characterized in that: The amount of the vegetable powder is 15 to 25 parts by weight; The wheat flour is used in an amount of 75 to 85 parts by weight; The mass ratio of bran to wheat flour is 10-15:100; The mass ratio of the active soybean powder to the vegetable powder and the wheat flour is 0.5 to 1:100; The mass ratio of the soybean lecithin to the vegetable powder and wheat flour is 0.1-0.5:100; The mass ratio of the VC to the vegetable powder and wheat flour is 50-100 mg:1 kg; The mass ratio of the sodium stearoyl lactylate to the vegetable powder and wheat flour is 2-3 g:1 kg; The mass ratio of the magnesium carbonate to the vegetable powder and the wheat flour is 0.5-1.2 g:1 kg.

3. The vegetable composite flour according to claim 1, characterized in that: The fineness of the vegetable powder is 140-200 mesh; The fineness of the wheat flour is 80-140 mesh; The fineness of the bran powder is 200-250 meshes.

4. The vegetable composite flour according to claim 1, characterized in that: The vegetable powder comprises powder of at least two vegetables selected from the group consisting of cabbage, spinach, carrot, mushroom, asparagus, celery, cauliflower, broccoli and cabbage.

5. The method for preparing the vegetable composite flour according to any one of claims 1 to 4, characterized in that: The following steps are involved: The vegetables are washed to remove dirt or impurities on the surface, cut into small pieces less than 1 cm, blanched, drained, freeze-dried and crushed to obtain vegetable powder; The vegetable powder, wheat flour, bran powder, active soybean powder, VC, sodium stearoyl lactylate, soybean lecithin and magnesium carbonate are uniformly mixed to obtain the vegetable composite flour.

6. The method according to claim 5, characterized in that: The blanching temperature is 80-90° C. and the blanching time is 1-2 minutes.

7. The manufacturing method according to claim 5, characterized in that: The blanching process uses light salt water.

8. The manufacturing method according to claim 5, characterized in that: The freeze-drying temperature is -40 to -50°C.

9. The manufacturing method according to claim 8, characterized in that: After the freeze-drying, the water content of the vegetables is less than 10%.

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