Method for processing cooked wheaten food by using millet flour as main material

Abstract

The invention belongs to the field of food processing, and particularly relates to a cooked wheaten food processing method using millet flour as a main material, and the method comprises the following steps: S1, preparing raw materials; s2, mixing the millet flour with water to form millet pulp, and freezing the millet pulp; s3, the wheat flour and water are kneaded to form wheat dough; s4, the starch paste is beaten into foam paste; s5, crushing the millet pulp blocks, adding the crushed millet pulp blocks into the starch paste, and then adding amylase and yeast powder; s6, kneading and mixing the wheat dough and the foamed rice paste, and then fermenting; s7, mixing the viscous dough with the remaining millet flour, and kneading to form millet dough; s8, the millet dough is put into a mold to be formed and cured, and the cooked wheaten food is obtained. According to the method, ice crystal particles wrapped with millet are distributed into a wheat dough skeleton by using foamed starch paste, air holes are formed after ice crystals on the surfaces of the ice crystal particles are melted, and the internal structure of the dough is improved together with fermentation air holes generated in the fermentation process, so that the cooked wheaten food is soft and has a relatively good taste.

Description

Technical Field

[0001] The invention belongs to the field of food processing, and in particular relates to a method for processing pasta with millet flour as a main ingredient. Background Art

[0002] Millet, as a coarse grain, has high nutritional value and is rich in protein, vitamins, niacin, calcium, etc. It is suitable for nutritional supplementation for people with weak bodies.

[0003] However, compared with rice and wheat, millet has less starch content and the dough formed has less gluten. Therefore, millet pasta on the market, such as millet steamed buns and millet noodles, is usually made of mostly wheat flour with a small amount of millet flour added. In order to improve the nutritional content of millet pasta, the proportion of millet flour is increased in millet pasta. However, pasta with a high proportion of millet flour has a poor taste, especially after cooling, pasta with a high proportion of millet flour will be harder. Therefore, pasta with millet flour as the main ingredient has a low market acceptance. Summary of the invention

[0004] In order to solve the problems existing in the above-mentioned prior art, the present invention provides a method for processing pasta with millet flour as the main ingredient, wherein ice crystal particles wrapped with millet are evenly distributed in the wheat dough skeleton by using foamy starch paste, and self-contained pores are formed after the ice crystals on the surface of the ice crystal particles melt. The fermentation pores generated during the fermentation process jointly improve the internal structure of the dough, thereby making the prepared pasta soft and having a better taste.

[0005] The specific technical solution adopted by the present invention is:

[0006] A method for processing pasta with millet flour as main ingredient comprises the following steps:

[0007] S1. Prepare 60-65 parts of millet flour, 20-30 parts of wheat flour, 15-20 parts of starch paste, 0.8-1 parts of yeast, and 95-100 parts of water by mass;

[0008] S2, adding 40-45 parts of millet flour to 80-90 parts of water and stirring to form millet slurry, and then freezing the millet slurry to form millet slurry blocks for standby use;

[0009] S3, kneading the wheat flour and the remaining water to form wheat dough for later use;

[0010] S4, freezing the starch paste at -1 to -3°C, taking out the starch paste after ice crystals appear on the surface of the starch paste, and then whipping the starch paste until it becomes a foamy paste;

[0011] S5, adding the millet slurry to the foamy starch paste after crushing and stirring evenly, then adding amylase and yeast powder, mixing evenly to obtain foamed rice paste;

[0012] S6, kneading and mixing the wheat dough and the foamed rice paste, and then placing the mixture in a heating box and keeping it warm at 25-30° C. for 15-30 min to obtain a sticky dough;

[0013] S7, mixing the sticky dough with the remaining millet flour and kneading to form a millet dough;

[0014] S8. Put the millet dough into a mold to shape it, and then ripen it to obtain pasta with millet flour as the main ingredient.

[0015] The water content of the starch paste is 15-25%.

[0016] The millet slurry described in step S2 is sieved with a 100-120 mesh screen before being frozen.

[0017] The amount of amylase added in step S5 is 50-80 U / g starch paste.

[0018] In step S5, the millet pulp blocks are crushed to a particle size of 350-500 μm.

[0019] The beneficial effects of the present invention are:

[0020] 1. In the present invention, the ice crystal particles are wrapped with a foamy starch paste to obtain a foamed rice paste, and then the wheat dough and the foamed rice paste are kneaded and mixed. At this time, the wheat dough serves as a skeleton, and the ice crystal particles are evenly distributed in the wheat dough and combined with the help of the viscosity of the starch paste. During the fermentation of the wheat dough, in addition to the fermentation pores generated by the action of yeast powder, the ice crystal particles will gradually melt to reduce the volume and form self-contained pores. Under the joint action of the self-contained pores and the fermentation pores, the whole dough will be softened, which is not only convenient for subsequent molding processing, but also makes the prepared pasta softer; in addition, the ice crystals on the surface of the ice crystal particles gradually melt into water and release the internal millet core particles, and the water moistens the nearby wheat dough to increase its viscosity, thereby combining the wheat dough with the millet core particles, increasing the gluten property of the dough, and making the prepared pasta taste better.

[0021] 2. The amylase in the present invention can also cause the starch paste to produce a saccharification reaction, which not only further increases the viscosity of the starch paste, improves the bonding between the millet and wheat dough, increases the gluten of the dough, but also increases the sweetness of the dough, adding flavor to the prepared pasta. DETAILED DESCRIPTION

[0022] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. 1. Specific embodiments

[0024] A method for processing pasta with millet flour as main ingredient comprises the following steps:

[0025] S1. Prepare 60-65 parts of millet flour, 20-30 parts of wheat flour, 15-20 parts of starch paste, 0.8-1 parts of yeast, and 95-100 parts of water by mass;

[0026] S2, adding 40-45 parts of millet flour to 80-90 parts of water and stirring to form millet slurry, and then freezing the millet slurry to form millet slurry blocks for standby use;

[0027] S3, kneading the wheat flour and the remaining water to form wheat dough for later use;

[0028] S4, freezing the starch paste at -1 to -3°C, taking out the starch paste after ice crystals appear on the surface of the starch paste, and then whipping the starch paste until it becomes a foamy paste;

[0029] S5, adding the millet slurry to the foamy starch paste after crushing and stirring evenly, then adding amylase and yeast powder, mixing evenly to obtain foamed rice paste;

[0030] S6, kneading and mixing the wheat dough and the foamed rice paste, and then placing the mixture in a heating box and keeping it warm at 25-30° C. for 15-30 min to obtain a sticky dough;

[0031] S7, mixing the sticky dough with the remaining millet flour and kneading to form a millet dough;

[0032] S8. Put the millet dough into a mold to shape it, and then ripen it to obtain pasta with millet flour as the main ingredient.

[0033] At present, in order to improve the nutritional content of millet pasta, the proportion of millet flour has been increased. However, pasta with a high proportion of millet flour has a poor taste, especially after cooling, the pasta with a high proportion of millet flour will be harder. Therefore, the market acceptance of pasta with millet flour as the main ingredient is low.

[0034] The millet noodles prepared in the present invention have good taste and a relatively soft taste after being cooled, and have market potential. First, the millet slurry is frozen to form a millet slurry block, and then a small amount of water is used to mix it with wheat flour to form a hard wheat dough for later use. The millet slurry block is then crushed to form ice crystal particles with millet core particles inside, and the ice crystal particles are wrapped with a foamy starch paste to obtain a foamed rice paste, and then the wheat dough and the foamed rice paste are kneaded and mixed. At this time, the wheat dough serves as a skeleton, and the ice crystal particles are evenly distributed in the wheat dough and combined with the help of the viscosity of the starch paste. During the fermentation process of the wheat dough, in addition to the fermentation pores generated by the action of yeast powder, the ice crystal particles will gradually melt to reduce their volume and form self-contained pores. Under the joint action of the self-contained pores and the fermentation pores, the dough structure is improved and the whole dough becomes soft, which is not only convenient for subsequent molding processing, but also makes the prepared pasta softer. In addition, the ice crystals on the surface of the ice crystal particles gradually melt into water and release the millet core particles inside. The water moistens the nearby wheat dough to increase its viscosity, thereby combining the wheat dough with the millet core particles, increasing the gluten property of the dough, and making the prepared pasta taste better.

[0035] Ice crystal particles also have a cooling effect. The low temperature of ice crystal particles can prolong the foaming time of starch paste and avoid defoaming in a short time.

[0036] The water content of the starch paste is 15-25%. The water content of the starch paste in the present invention is limited to ensure that the starch paste produces foaming. Too high or too low a water content will affect the foaming effect of the starch paste.

[0037] The millet slurry described in step S2 is sieved with a 100-120 mesh screen before freezing, and the sieving is used to prevent the appearance of millet clumps in the pasta, which affects the eating taste.

[0038] The amount of amylase added in step S5 is 50-80U / g starch paste. Amylase causes the starch paste to produce a saccharification reaction, which not only further increases the viscosity of the starch paste, improves the bonding between millet and wheat dough, increases the gluten of the dough, but also increases the sweetness of the dough, adding flavor to the prepared pasta.

[0039] The millet slurry blocks described in step S5 are crushed to a particle size of 350-500 μm. By limiting the particle size of the ice crystal particles formed by the crushing of the millet slurry blocks, it is avoided that the pores generated in the dough are too large. If the pore size of the dough is too large, the appearance of the prepared pasta will be poor and rough, and lack a delicate taste.

Claims

1. A method for processing pasta with millet flour as main ingredient, characterized in that: The following steps are involved: S1. Prepare 60-65 parts of millet flour, 20-30 parts of wheat flour, 15-20 parts of starch paste, 0.8-1 parts of yeast, and 95-100 parts of water by mass; S2, adding 40-45 parts of millet flour to 80-90 parts of water and stirring to form millet slurry, and then freezing the millet slurry to form millet slurry blocks for standby use; S3, kneading the wheat flour and the remaining water to form wheat dough for later use; S4, freezing the starch paste at -1 to -3°C, taking out the starch paste after ice crystals appear on the surface of the starch paste, and then whipping the starch paste until it becomes a foamy paste; S5, adding the millet slurry to the foamy starch paste after crushing and stirring evenly, then adding amylase and yeast powder, mixing evenly to obtain foamed rice paste; S6, kneading and mixing the wheat dough and the foamed rice paste, and then placing the mixture in a heating box and keeping it warm at 25-30° C. for 15-30 min to obtain a sticky dough; S7, mixing the sticky dough with the remaining millet flour and kneading to form a millet dough; S8. Put the millet dough into a mold to shape it, and then ripen it to obtain pasta with millet flour as the main ingredient.

2. The method for processing pasta with millet flour as main ingredient according to claim 1, characterized in that: The water content of the starch paste is 15-25%.

3. The method for processing pasta with millet flour as main ingredient according to claim 1, characterized in that: The millet slurry described in step S2 is sieved with a 100-120 mesh screen before being frozen.

4. The method for processing pasta with millet flour as main ingredient according to claim 1, characterized in that: The amount of amylase added in step S5 is 50-80 U / g starch paste.

5. The method for processing pasta with millet flour as main ingredient according to claim 1, characterized in that: In step S5, the millet pulp blocks are crushed to a particle size of 350-500 μm.