Premixed flour of flour product and preparation method of premixed flour

Abstract

The invention discloses premixed flour of a flour product and a preparation method of the premixed flour, and the premixed flour takes whole wheat flour as a base material, and is matched with quinoa flour, chia seed powder, pea protein powder, inulin, cactus fruit powder, kale powder, coconut flower sugar, a composite leavening agent and ground cinnamon. According to the premixed flour of the flour product, through a step-by-step mixing technology, after the whole wheat flour and the quinoa flour are mixed, the chia seed powder, the pea protein powder and the inulin are sequentially added to increase the content of fibers and protein, then the cactus fruit powder and the kale powder are added to endow natural red and green colors, coconut flower sugar and ground cinnamon are supplemented, the composite leavening agent is added, and the premixed flour is obtained. The premixed flour has whole grain nutrients, natural pigments and functional components, is rich in dietary fibers and proteins, is suitable for various cooked wheaten foods such as noodles, steamed buns and pancakes, meets healthy diet requirements, and is suitable for families and food industry popularization.

Description

Technical Field

[0001] The invention relates to the technical field of flour product processing, and in particular to a premixed powder of flour products and a preparation method thereof. Background Art

[0002] As consumers pay more attention to healthy eating, they have higher demands for the nutritional fortification and natural functional ingredients of flour products. Traditional premixed flours are mainly made of refined grains, lacking whole grain dietary fiber and high-quality plant protein, and their colors mostly rely on artificial synthetic pigments, which have safety and nutritional monotony problems. Cactus fruit is rich in natural betalain and vitamin C, while kale is a high-quality source of folic acid and chlorophyll. Both have significant advantages as natural pigments and nutritional enhancers, but they are prone to pigment degradation and nutrient loss due to oxidation and high temperature during processing. For example, the betalain in cactus fruit is easily decomposed at high temperatures, and the folic acid in kale has a high loss rate in conventional drying. In addition, the color protection and nutrient retention processes for the two in the existing technology are not perfect, making it difficult to give full play to their functionality. In addition, there is a lack of premixed flour products on the market that have the characteristics of whole grain nutrition, natural pigments, high fiber and high protein. Especially in the processing of colored pasta, how to achieve color diversification and ensure nutritional balance through natural raw materials is still a technical difficulty.

[0003] Therefore, how to make premixed flour rich in dietary fiber, plant protein and natural nutrients, and achieve color diversification to meet the needs of modern consumers for healthy, natural and multifunctional flour products has become an urgent problem to be solved. To this end, a premixed flour for flour products and a preparation method thereof are proposed. Summary of the invention

[0004] The object of the present invention is to provide a premixed powder for flour products and a preparation method thereof, so as to solve the problems raised in the above-mentioned background technology. The premixed powder for flour products of the present invention is prepared by using whole wheat flour, quinoa flour, chia seed flour, pea protein powder, inulin, cactus fruit powder, kale powder, coconut flower sugar, a composite leavening agent and cinnamon powder, which not only retains the natural pigments and nutrients rich in cactus fruit and kale, but also makes the premixed powder rich in dietary fiber and protein. In addition, the premixed powder can be directly used to make noodles, steamed buns, pancakes and other pasta, so as to meet the needs of healthy diet and is suitable for promotion in families and the food industry.

[0005] A premixed flour for flour products, wherein the raw materials of the premixed flour include whole wheat flour, quinoa flour, chia seed flour, pea protein powder, inulin, cactus fruit powder, kale powder, coconut flower sugar, a composite leavening agent and cinnamon powder; When the weight proportion of the whole wheat flour is 100 parts, the weight proportion of the quinoa flour is 20-30 parts, the weight proportion of the chia seed powder is 14-26 parts, the weight proportion of the pea protein powder is 12-20 parts, the weight proportion of the inulin is 6-14 parts, the weight proportion of the cactus fruit powder is 6-14 parts, the weight proportion of the kale powder is 6-14 parts, the weight proportion of the coconut flower sugar is 4-12 parts, the weight proportion of the composite leavening agent is 1.5-4 parts, and the weight proportion of the cinnamon powder is 1-3 parts.

[0006] Preferably, the premixed powder is obtained by the following preparation method: (1) putting whole wheat flour and quinoa flour into a mixer, and mixing the whole wheat flour and quinoa flour for 10 minutes at a speed of 20 r / min to obtain a basic whole grain mixed flour; (2) adding chia seed powder, pea protein powder and inulin to the basic whole grain mixed powder in sequence, and mixing the basic whole grain mixed powder, chia seed powder, pea protein powder and inulin in a mixer at a speed of 20 r / min for 15 minutes to obtain a high-fiber and high-protein mixed powder; (3) adding cactus fruit powder, kale powder, coconut flower candy and cinnamon powder to the high-fiber and high-protein mixed powder, and mixing the high-fiber and high-protein mixed powder, cactus fruit powder, kale powder, coconut flower candy and cinnamon powder in a mixer at a speed of 10 r / min for 5 minutes to obtain a colorful nutritious seasoning powder; (4) Add the compound leavening agent to the colored nutritional seasoning powder, and mix the rainbow colored nutritional seasoning powder and the compound leavening agent at a mixer speed of 10 r / min for 6 minutes to obtain a premixed powder.

[0007] Preferably, the composite leavening agent is composed of tartar cream and baking soda mixed in a ratio of 1:1.

[0008] Preferably, the cactus fruit powder is obtained by the following preparation method: (1) performing pulp separation and enzymatic hydrolysis on a cactus fruit raw material in sequence to obtain a cactus fruit pulp enzymatic hydrolysis homogenate; (2) The enzymatically hydrolyzed cactus pulp is subjected to vacuum freeze-drying and crushing to obtain cactus fruit powder.

[0009] Preferably, the pulp separation comprises: putting the cactus fruit raw material into a pulper to crush it to obtain a cactus pulp homogenate, adding a 0.5% by mass citric acid solution to the cactus pulp homogenate, and adjusting the pH value of the cactus pulp homogenate to 3.5-4.0; The enzymatic hydrolysis assistance comprises: adding a pectinase solution with a mass fraction of 0.1% to a cactus pulp homogenate with a pH value of 3.5-4.0, performing enzymatic hydrolysis for 30-35 minutes at an enzymatic hydrolysis temperature of 45-50° C., and obtaining a cactus pulp enzymatic hydrolysis homogenate.

[0010] Preferably, the vacuum freeze drying comprises: pouring the cactus pulp enzymatically hydrolyzed homogenate into a freeze drying tray for vacuum freeze drying, wherein the vacuum degree of the vacuum freeze drying is 4-6 Pa, the vacuum freeze drying time is 1.5-2 hours, and the vacuum freeze drying temperature is -50--40°C; The crushing comprises: placing the dried cactus pulp enzymatically hydrolyzed slurry in a crusher for crushing to obtain cactus fruit particles, wherein the particle size of the cactus pulp particles is 60-200 meshes.

[0011] Preferably, the kale powder is obtained by the following preparation method: (1) sequentially performing green protection and enzyme inactivation and vacuum freeze drying on the kale raw material; (2) The kale raw material after vacuum freeze-drying is crushed and sterilized in sequence to obtain kale powder.

[0012] Preferably, the green protection and enzyme inactivation comprises: putting the kale raw material into hot water at a temperature of 85-90° C., blanching for 1-2 minutes, putting the kale raw material after blanching for 1-2 minutes into an ascorbic acid solution with a temperature of 0-4° C. and a mass fraction of 0.005%, and cooling for 3-3.5 minutes; The vacuum freeze drying comprises: spreading the kale raw material after the green protection and enzyme inactivation on a freeze drying tray for vacuum freeze drying, the vacuum freeze drying temperature is -55 to -45°C, the vacuum freeze drying time is 2.5 to 3 hours, and the vacuum degree of the vacuum freeze drying is 7 to 10Pa.

[0013] Preferably, the pulverizing comprises: placing the vacuum freeze-dried kale raw material in a pulverizer for pulverization to obtain kale particles, and the particle size of the kale particles is 40-300 meshes.

[0014] Preferably, the sterilization is microwave sterilization.

[0015] Compared with the prior art, the premixed flour of a flour product and the preparation method thereof of the present invention have the following beneficial effects: 1. The present invention uses whole wheat flour as the base material, scientifically compounds the functional ingredients of quinoa flour, chia seed flour, pea protein powder and inulin, constructs a composite system of whole grains, high protein and high fiber, breaks through the nutritional singleness limitation of traditional premixed powders that are mainly refined grains, and uses a step-by-step mixing process to coarsely mix whole grains at 20r / min and finely mix natural pigments and flavor ingredients at 10r / min to ensure that all components are evenly dispersed. It is matched with a composite leavening agent and is suitable for processing various forms of pasta such as noodles, steamed buns, and pancakes. It only needs to adjust the amount of water added to adapt to different dough characteristics, and has both family convenience and industrial production stability. At the same time, the addition of coconut flower sugar and cinnamon powder further gives the product low glycemic properties and natural flavor, meeting the core needs of modern healthy diet for balanced nutrition and diversified processing.

[0016] 2. The present invention aims at the problem of easy oxidation and degradation in the processing of cactus fruit. A citric acid solution with a mass fraction of 0.5% is used to adjust the pH to 3.5-4.0 for color protection. The betaine and vitamin C in the cactus fruit are retained to the greatest extent by vacuum freeze drying at -50--40°C, thereby avoiding the safety risks of artificial synthetic pigments. The enzymatic homogenate of the cactus pulp after vacuum freeze drying is crushed to 60-200 meshes by a pulverizer to obtain cactus fruit powder. The cactus fruit powder can be evenly dispersed in the dough and presents a stable and natural red color. Vitamin C helps to enhance human immunity, strengthens nutritional functions while providing natural color, and solves the problems of unstable color and nutrient loss of natural pigment powder in the prior art.

[0017] 3. In view of the problem that folic acid in kale is easily destroyed by high temperature and chlorophyll is easily oxidized and browned, the present invention innovatively adopts a green protection process of blanching the kale raw material in hot water at a temperature of 85-90°C for 1-2 minutes, then putting it into an ascorbic acid solution with a temperature of 0-4°C and a mass fraction of 0.005%, and cooling it for 3-3.5 minutes, and a vacuum freeze-drying technology at -55--45°C is used to improve the chlorophyll retention rate of the kale and reduce the folic acid loss rate. The kale raw material after vacuum freeze-drying is crushed to 40-300 meshes by a crusher and microwave sterilized. The kale powder not only provides a bright green color for the dough, but also completely retains folic acid and dietary fiber, thereby solving the problems of dark color and serious nutrient loss of green natural pigment powder in the prior art, and achieving a double breakthrough in natural coloring and nutritional enhancement. DETAILED DESCRIPTION

[0018] The following describes the preferred embodiments of the present invention. It should be understood that the embodiments are intended to better explain the present invention and are not intended to limit the present invention. Embodiment 1, a method for making colorful vegetable steamed buns, comprising the following steps: (1) Cleaning of cactus fruit raw materials: Rinse the cactus fruit with running water for 3 minutes to remove impurities such as mud and sand on the surface of the cactus fruit, and peel it with a stainless steel knife.

[0019] (2) Pulp separation and enzymatic hydrolysis of cactus fruit: the cactus fruit raw material after the cleaning treatment in step (1) is put into a pulper for crushing to obtain cactus pulp homogenate, citric acid and water are prepared in a mass ratio of 0.5:99.5 to form a citric acid solution with a mass fraction of 0.5%, and then the citric acid solution is added to the cactus pulp homogenate, the pH value of the cactus pulp homogenate is adjusted to 3.5, pectinase and water are prepared in a mass ratio of 0.1:99.9 to form a pectinase solution with a mass fraction of 0.1%, and then the pectinase solution is added to the cactus pulp homogenate with a pH value of 3.5 for enzymatic hydrolysis for 30 minutes at a hydrolysis temperature of 45°C to obtain cactus pulp enzymatic hydrolysis homogenate.

[0020] (3) Vacuum freeze drying of cactus pulp enzymatic hydrolyzate: The cactus pulp enzymatic hydrolyzate was poured into a freeze drying tray for vacuum freeze drying. The vacuum freeze drying temperature was -50°C, the vacuum freeze drying time was 1.5 h, and the vacuum degree of vacuum freeze drying was 4 Pa.

[0021] (4) Grinding of the enzymatic hydrolyzed cactus pulp slurry: The enzymatic hydrolyzed cactus pulp slurry treated in step (3) is pulverized by a grinder so that the particle size of the obtained cactus fruit particles is controlled between 60 and 200 meshes to obtain cactus fruit powder.

[0022] (5) Cleaning of kale: Remove the roots and yellow leaves of the kale, rinse with running water for 4 minutes to remove impurities such as mud and sand on the surface of the kale, and drain.

[0023] (6) Protecting the kale raw material from greening and inactivating enzymes: The kale raw material after the cleaning treatment in step (1) was put into hot water at a temperature of 85° C. and blanched for 1 min. The kale raw material after blanching for 1 min was immediately put into an ascorbic acid solution at a temperature of 0° C. and a mass fraction of 0.005%, and cooled for 3 min.

[0024] (7) Vacuum freeze drying of kale raw material: The kale raw material treated in the above steps is spread on a freeze drying tray for vacuum freeze drying. The vacuum freeze drying temperature is -55°C, the freeze drying time is 2.5 h, and the vacuum degree of vacuum freeze drying is 7 Pa.

[0025] (8) Grinding and sterilizing kale raw materials: The kale raw materials treated in the above steps are placed in a grinder for grinding, so that the particle size of the kale particles is controlled between 40 and 300 meshes, and then the kale particles are placed in a microwave sterilization for 2 minutes to obtain kale powder.

[0026] (9) Preparation of a composite leavening agent: Mix tartar powder and baking soda in a ratio of 1:1 to obtain a composite leavening agent.

[0027] (10) Preparing premixed powder: taking 100 parts of whole wheat flour, 20 parts of quinoa flour, 14 parts of chia seed powder, 12 parts of pea protein powder, 6 parts of inulin, 6 parts of the above-prepared cactus fruit powder, 6 parts of the above-prepared kale powder, 4 parts of coconut flower sugar, 1.5 parts of the above-prepared composite leavening agent and 1 part of cinnamon powder; 100 parts of whole wheat flour and 20 parts of quinoa flour are put into a mixer, and the mixer is rotated at 20 r / min to mix 100 parts of whole wheat flour and 20 parts of quinoa flour for 10 minutes to obtain a basic whole grain mixed flour; 14 parts of chia seed powder, 12 parts of pea protein powder and 6 parts of inulin were added to the basic whole grain mixed powder in sequence, and the mixer was rotated at 20 r / min to mix the basic whole grain mixed powder, 14 parts of chia seed powder, 12 parts of pea protein powder and 6 parts of inulin for 15 minutes to obtain a high-fiber and high-protein mixed powder; Add 6 parts of the prepared cactus fruit powder, 6 parts of the prepared kale powder, 4 parts of coconut flower candy and 1 part of cinnamon powder to the high-fiber and high-protein mixed powder, and mix the high-fiber and high-protein mixed powder, 6 parts of the prepared cactus fruit powder, 6 parts of the prepared kale powder, 4 parts of coconut flower candy and 1 part of cinnamon powder in a mixer at a speed of 10 r / min for 5 minutes to obtain a colorful nutritious seasoning powder; 1.5 parts of the above-prepared composite leavening agent were added to the color nutritional seasoning powder, and the color nutritional seasoning powder and 1.5 parts of the above-prepared composite leavening agent were mixed for 6 minutes at a mixer speed of 10 r / min to obtain a premixed powder.

[0028] (11) 100 parts of the prepared premixed powder and 60 parts of water were put into a dough mixer and stirred into dough. The dough was left to stand for 5 minutes to allow the chia seed powder to fully absorb water and swell.

[0029] (12) dividing the dough obtained in step (11) into dough blocks of a certain weight, and then placing the obtained dough blocks in an environment at a temperature of 35° C. to ferment for 30 minutes to obtain steamed bun blanks; Then put the fermented steamed bun dough into the steamer and steam it for 15 minutes to make the colorful vegetable steamed bun.

[0030] Embodiment 2, a method for making colorful vegetable steamed buns, comprising the following steps: (1) Cleaning of cactus fruit raw materials: Rinse the cactus fruit with running water for 4 minutes to remove impurities such as mud and sand on the surface of the cactus fruit, and peel it with a stainless steel knife.

[0031] (2) Pulp separation and enzymatic hydrolysis of cactus fruit: the cactus fruit raw material after the cleaning treatment in step (1) is put into a pulper for crushing to obtain cactus pulp homogenate, citric acid and water are prepared in a mass ratio of 0.5:99.5 to form a citric acid solution with a mass fraction of 0.5%, and then the citric acid solution is added to the cactus pulp homogenate, the pH value of the cactus pulp homogenate is adjusted to 4.0, pectinase and water are prepared in a mass ratio of 0.1:99.9 to form a pectinase solution with a mass fraction of 0.1%, and then the pectinase solution is added to the cactus pulp homogenate with a pH value of 4.0 for enzymatic hydrolysis for 35 minutes at a hydrolysis temperature of 50°C to obtain cactus pulp enzymatic hydrolysis homogenate.

[0032] (3) Vacuum freeze drying of cactus pulp enzymatic hydrolyzate: The cactus pulp enzymatic hydrolyzate was poured into a freeze drying tray for vacuum freeze drying. The vacuum freeze drying temperature was -40°C, the vacuum freeze drying time was 2 h, and the vacuum degree of vacuum freeze drying was 6 Pa.

[0033] (4) Grinding of the enzymatic hydrolysis slurry of cactus pulp: The enzymatic hydrolysis slurry of cactus pulp treated in step (3) is pulverized by a grinder so that the particle size of the obtained cactus fruit particles is controlled between 60 and 150 meshes to obtain cactus fruit powder.

[0034] (5) Cleaning of kale: Remove the roots and yellow leaves of the kale, rinse with running water for 5 minutes to remove impurities such as mud and sand on the surface of the kale, and drain.

[0035] (6) Protecting the kale raw material from greening and inactivating enzymes: The kale raw material after the cleaning treatment in step (1) was put into hot water at a temperature of 90° C. and blanched for 2 minutes. The kale raw material after blanching for 2 minutes was immediately put into an ascorbic acid solution with a temperature of 4° C. and a mass fraction of 0.005%, and cooled for 3.5 minutes.

[0036] (7) Vacuum freeze drying of kale raw material: The kale raw material treated in the above steps is spread on a freeze drying tray for vacuum freeze drying. The vacuum freeze drying temperature is -45°C, the freeze drying time is 3 hours, and the vacuum degree of vacuum freeze drying is 10Pa.

[0037] (8) Grinding and sterilizing kale raw materials: The kale raw materials processed in the above steps are placed in a grinder for grinding, so that the particle size of the kale particles is controlled between 60 and 260 meshes, and then the kale particles are placed in a microwave sterilization for 3 minutes to obtain kale powder.

[0038] (9) Preparation of a composite leavening agent: Mix tartar powder and baking soda in a ratio of 1:1 to obtain a composite leavening agent.

[0039] (10) Preparing premixed powder: taking 100 parts of whole wheat flour, 30 parts of quinoa flour, 26 parts of chia seed powder, 20 parts of pea protein powder, 14 parts of inulin, 14 parts of the above-prepared cactus fruit powder, 14 parts of the above-prepared kale powder, 12 parts of coconut flower sugar, 4 parts of the above-prepared composite leavening agent and 3 parts of cinnamon powder; 100 parts of whole wheat flour and 30 parts of quinoa flour were put into a mixer, and the mixer was rotated at 20 r / min, and 100 parts of whole wheat flour and 30 parts of quinoa flour were mixed for 10 minutes to obtain a basic whole grain mixed flour; 26 parts of chia seed powder, 20 parts of pea protein powder and 14 parts of inulin were added to the basic whole grain mixed powder in sequence, and the mixer was rotated at 20 r / min to mix the basic whole grain mixed powder, 26 parts of chia seed powder, 20 parts of pea protein powder and 14 parts of inulin for 15 minutes to obtain a high-fiber and high-protein mixed powder; Add 14 parts of the prepared cactus fruit powder, 14 parts of the prepared kale powder, 12 parts of coconut flower candy and 3 parts of cinnamon powder to the high-fiber and high-protein mixed powder, and mix the high-fiber and high-protein mixed powder, 14 parts of the prepared cactus fruit powder, 14 parts of the prepared kale powder, 12 parts of coconut flower candy and 3 parts of cinnamon powder in a mixer at a speed of 10 r / min for 5 minutes to obtain a colorful nutritious seasoning powder; Add 4 portions of the above-prepared composite leavening agent to the color nutritional seasoning powder, and mix the color nutritional seasoning powder and the 4 portions of the above-prepared composite leavening agent for 6 minutes at a mixer speed of 10 r / min to obtain a premixed powder.

[0040] (11) 100 parts of the prepared premixed powder and 55 parts of water were put into a dough mixer and stirred into dough. The dough was left to stand for 4 minutes to allow the chia seed powder to fully absorb water and swell.

[0041] (12) dividing the dough obtained in step (11) into dough pieces of a certain weight, and then placing the obtained dough pieces in an environment at a temperature of 32° C. to ferment for 35 minutes to obtain steamed buns; Then put the fermented steamed bun dough into the steamer and steam it for 18 minutes to make the colorful vegetable steamed bun.

[0042] Embodiment 3, a method for making colorful vegetable steamed buns, comprising the following steps: (1) Cleaning of cactus fruit raw materials: Rinse the cactus fruit with running water for 5 minutes to remove impurities such as mud and sand on the surface of the cactus fruit, and peel it with a stainless steel knife.

[0043] (2) Pulp separation and enzymatic hydrolysis of cactus fruit: the cactus fruit raw material after the cleaning treatment in step (1) is put into a pulper for crushing to obtain cactus pulp homogenate, citric acid and water are prepared in a mass ratio of 0.5:99.5 to form a citric acid solution with a mass fraction of 0.5%, and then the citric acid solution is added to the cactus pulp homogenate, the pH value of the cactus pulp homogenate is adjusted to 3.7, pectinase and water are prepared in a mass ratio of 0.1:99.9 to form a pectinase solution with a mass fraction of 0.1%, and then the pectinase solution is added to the cactus pulp homogenate with a pH value of 3.7 for enzymatic hydrolysis for 32 minutes at a hydrolysis temperature of 45°C to obtain cactus pulp enzymatic hydrolysis homogenate.

[0044] (3) Vacuum freeze drying of cactus pulp enzymatic hydrolyzate: The cactus pulp enzymatic hydrolyzate was poured into a freeze drying tray for vacuum freeze drying. The vacuum freeze drying temperature was 46°C, the vacuum freeze drying time was 1.7 h, and the vacuum degree of vacuum freeze drying was 4.7 Pa.

[0045] (4) Grinding of the cactus pulp enzymatic hydrolysis slurry: The cactus pulp enzymatic hydrolysis slurry treated in step (3) is pulverized by a grinder so that the particle size of the obtained cactus fruit particles is controlled between 80 and 180 meshes to obtain cactus fruit powder.

[0046] (5) Cleaning of kale: Remove the roots and yellow leaves of the kale, rinse with running water for 3 minutes to remove mud and other impurities on the kale surface, and drain.

[0047] (6) Protecting the kale raw material from greening and inactivating enzymes: The kale raw material after the cleaning treatment in step (1) was put into hot water at a temperature of 87° C. and blanched for 1.4 min. The kale raw material after blanching for 1.4 min was immediately put into an ascorbic acid solution with a temperature of 1.5° C. and a mass fraction of 0.005%, and cooled for 3.2 min.

[0048] (7) Vacuum freeze drying of kale raw material: The kale raw material treated in the above steps is spread on a freeze drying tray for vacuum freeze drying. The vacuum freeze drying temperature is -51°C, the freeze drying time is 2.7 h, and the vacuum degree of vacuum freeze drying is 8 Pa.

[0049] (8) Grinding and sterilizing kale raw materials: The kale raw materials treated in the above steps are placed in a grinder for grinding, so that the particle size of the kale particles is controlled between 100 and 200 meshes, and then the kale particles are placed in a microwave sterilizer for 2.5 minutes to obtain kale powder.

[0050] (9) Preparation of a composite leavening agent: Mix tartar powder and baking soda in a ratio of 1:1 to obtain a composite leavening agent.

[0051] (10) Preparing premixed powder: taking 100 parts of whole wheat flour, 15 parts of quinoa flour, 20 parts of chia seed powder, 16 parts of pea protein powder, 10 parts of inulin, 10 parts of the above-prepared cactus fruit powder, 10 parts of the above-prepared kale powder, 8 parts of coconut flower sugar, 3 parts of the above-prepared composite leavening agent and 2 parts of cinnamon powder; 100 parts of whole wheat flour and 15 parts of quinoa flour were put into a mixer, and the mixer was rotated at 20 r / min, and 100 parts of whole wheat flour and 15 parts of quinoa flour were mixed for 10 minutes to obtain a basic whole grain mixed flour; 20 parts of chia seed powder, 16 parts of pea protein powder and 10 parts of inulin were added to the basic whole grain mixed powder in sequence, and the mixer was rotated at 20 r / min to mix the basic whole grain mixed powder, 20 parts of chia seed powder, 16 parts of pea protein powder and 10 parts of inulin for 15 minutes to obtain a high-fiber and high-protein mixed powder; Add 10 parts of the prepared cactus fruit powder, 10 parts of the prepared kale powder, 8 parts of coconut flower candy and 2 parts of cinnamon powder to the high-fiber and high-protein mixed powder, and mix the high-fiber and high-protein mixed powder, 10 parts of the prepared cactus fruit powder, 10 parts of the prepared kale powder, 8 parts of coconut flower candy and 2 parts of cinnamon powder in a mixer at a speed of 10 r / min for 5 minutes to obtain a colorful nutritious seasoning powder; Add 3 portions of the above-prepared composite leavening agent to the color nutritional seasoning powder, and mix the color nutritional seasoning powder and the 3 portions of the above-prepared composite leavening agent for 6 minutes at a mixer speed of 10 r / min to obtain a premixed powder.

[0052] (11) 100 parts of the prepared premixed powder and 65 parts of water were put into a dough mixer and stirred into dough. The dough was left to stand for 6 minutes to allow the chia seed powder to fully absorb water and swell.

[0053] (12) dividing the dough obtained in step (11) into dough blocks of a certain weight, and then placing the obtained dough blocks in an environment at a temperature of 37° C. to ferment for 26 minutes to obtain steamed buns; Then put the fermented steamed bun dough into the steamer and steam it for 14 minutes to make the colorful vegetable steamed bun.

[0054] Embodiment 4, a method for making colorful vegetable steamed buns, comprising the following steps: (1) Cleaning of cactus fruit raw materials: Rinse the cactus fruit with running water for 2 minutes to remove impurities such as mud and sand on the surface of the cactus fruit, and peel it with a stainless steel knife.

[0055] (2) Pulp separation and enzymatic hydrolysis of cactus fruit: the cactus fruit raw material after the cleaning treatment in step (1) is put into a pulper for crushing to obtain cactus pulp homogenate, citric acid and water are prepared in a mass ratio of 0.5:99.5 to form a citric acid solution with a mass fraction of 0.5%, and then the citric acid solution is added to the cactus pulp homogenate, the pH value of the cactus pulp homogenate is adjusted to 3.8, pectinase and water are prepared in a mass ratio of 0.1:99.9 to form a pectinase solution with a mass fraction of 0.1%, and then the pectinase solution is added to the cactus pulp homogenate with a pH value of 3.8 for enzymatic hydrolysis for 34 minutes at a hydrolysis temperature of 44°C to obtain cactus pulp enzymatic hydrolysis homogenate.

[0056] (3) Vacuum freeze drying of cactus pulp enzymatic hydrolysis homogenate: Pour the cactus pulp enzymatic hydrolysis homogenate into a freeze drying tray for vacuum freeze drying. The vacuum freeze drying temperature is -44°C, the vacuum freeze drying time is 1.8 h, and the vacuum degree of vacuum freeze drying is 5.4 Pa.

[0057] (4) Grinding of the enzymatic hydrolyzed cactus pulp slurry: The enzymatic hydrolyzed cactus pulp slurry treated in step (3) is pulverized by a grinder so that the particle size of the obtained cactus fruit particles is controlled between 100 and 200 meshes to obtain cactus fruit powder.

[0058] (5) Cleaning of kale: Remove the roots and yellow leaves of the kale, rinse with running water for 2.5 min to remove mud and other impurities on the kale surface, and drain.

[0059] (6) Protecting the kale raw material from greening and inactivating enzymes: The kale raw material after the cleaning treatment in step (1) was put into hot water at a temperature of 88° C. and blanched for 1.8 min. The kale raw material after blanching for 1.8 min was immediately put into an ascorbic acid solution with a temperature of 3° C. and a mass fraction of 0.005%, and cooled for 3.4 min.

[0060] (7) Vacuum freeze drying of kale raw material: The kale raw material treated in the above steps is spread on a freeze drying tray for vacuum freeze drying. The vacuum freeze drying temperature is -48°C, the freeze drying time is 2.9 h, and the vacuum degree of vacuum freeze drying is 9 Pa.

[0061] (8) Grinding and sterilizing kale raw materials: The kale raw materials treated in the above steps are placed in a grinder for grinding, so that the particle size of the kale particles is controlled between 150 and 260 meshes, and then the kale particles are placed in a microwave sterilizer for 3.5 minutes to obtain kale powder.

[0062] (9) Preparation of a composite leavening agent: Mix tartar powder and baking soda in a ratio of 1:1 to obtain a composite leavening agent.

[0063] (10) Preparing premixed powder: taking 100 parts of whole wheat flour, 25 parts of quinoa flour, 24 parts of chia seed powder, 18 parts of pea protein powder, 12 parts of inulin, 12 parts of the above-prepared cactus fruit powder, 12 parts of the above-prepared kale powder, 10 parts of coconut flower sugar, 2.5 parts of the above-prepared composite leavening agent and 2.5 parts of cinnamon powder; 100 parts of whole wheat flour and 25 parts of quinoa flour are put into a mixer, and the mixer is rotated at 20 r / min to mix 100 parts of whole wheat flour and 25 parts of quinoa flour for 10 minutes to obtain a basic whole grain mixed flour; 24 parts of chia seed powder, 18 parts of pea protein powder and 12 parts of inulin were added to the basic whole grain mixed powder in sequence, and the mixer was rotated at 20 r / min to mix the basic whole grain mixed powder, 24 parts of chia seed powder, 18 parts of pea protein powder and 12 parts of inulin for 15 minutes to obtain a high-fiber and high-protein mixed powder; Add 12 parts of the prepared cactus fruit powder, 12 parts of the prepared kale powder, 10 parts of coconut flower candy and 2.5 parts of cinnamon powder to the high-fiber and high-protein mixed powder, and mix the high-fiber and high-protein mixed powder, 12 parts of the prepared cactus fruit powder, 12 parts of the prepared kale powder, 10 parts of coconut flower candy and 2.5 parts of cinnamon powder in a mixer at a speed of 10 r / min for 5 minutes to obtain a colorful nutritious seasoning powder; Add 2.5 parts of the above-prepared composite leavening agent to the color nutritional seasoning powder, and mix the color nutritional seasoning powder and 2.5 parts of the above-prepared composite leavening agent for 6 minutes at a mixer speed of 10 r / min to obtain a premixed powder.

[0064] (11) 100 parts of the prepared premixed powder and 62 parts of water were put into a dough mixer and stirred into dough. The dough was left to stand for 7 minutes to allow the chia seed powder to fully absorb water and swell.

[0065] (12) dividing the dough obtained in step (11) into dough pieces of a certain weight, and then placing the obtained dough pieces in an environment at a temperature of 38° C. to ferment for 32 minutes to obtain steamed bun blanks; Then put the fermented steamed bun dough into the steamer and steam it for 17 minutes to make the colorful vegetable steamed bun.

[0066] 100 people were asked to rate the taste and color of the colorful vegetable steamed buns prepared in Examples 1 to 4. The taste and color results are shown in Table 1 below.

[0067] The above are only preferred embodiments of the present invention and are not intended to limit the present invention. For those skilled in the art, the formula and preparation process of the present invention may be subject to various changes and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A premixed flour for flour products, characterized in that: The raw materials of the premix powder include whole wheat flour, quinoa flour, chia seed powder, pea protein powder, inulin, cactus fruit powder, kale powder, coconut flower sugar, compound leavening agent and cinnamon powder; When the weight proportion of the whole wheat flour is 100 parts, the weight proportion of the quinoa flour is 20-30 parts, the weight proportion of the chia seed powder is 14-26 parts, the weight proportion of the pea protein powder is 12-20 parts, the weight proportion of the inulin is 6-14 parts, the weight proportion of the cactus fruit powder is 6-14 parts, the weight proportion of the kale powder is 6-14 parts, the weight proportion of the coconut flower sugar is 4-12 parts, the weight proportion of the composite leavening agent is 1.5-4 parts, and the weight proportion of the cinnamon powder is 1-3 parts.

2. The premixed flour of flour products according to claim 1, characterized in that: The premixed powder is obtained by the following preparation method: (1) putting whole wheat flour and quinoa flour into a mixer, and mixing the whole wheat flour and quinoa flour for 10 minutes at a speed of 20 r / min to obtain a basic whole grain mixed flour; (2) adding chia seed powder, pea protein powder and inulin to the basic whole grain mixed powder in sequence, and mixing the basic whole grain mixed powder, chia seed powder, pea protein powder and inulin in a mixer at a speed of 20 r / min for 15 minutes to obtain a high-fiber and high-protein mixed powder; (3) adding cactus fruit powder, kale powder, coconut flower candy and cinnamon powder to the high-fiber and high-protein mixed powder, and mixing the high-fiber and high-protein mixed powder, cactus fruit powder, kale powder, coconut flower candy and cinnamon powder in a mixer at a speed of 10 r / min for 5 minutes to obtain a colorful nutritious seasoning powder; (4) Add the compound leavening agent to the color nutritional seasoning powder, and mix the color nutritional seasoning powder and the compound leavening agent for 6 minutes at a mixer speed of 10 r / min to obtain a premixed powder.

3. The premixed flour of flour products according to claim 1, characterized in that: The composite leavening agent is composed of tartar powder and baking soda mixed in a ratio of 1:

1.

4. The premixed flour of flour products according to claim 1, characterized in that: The cactus fruit powder is obtained by the following preparation method: (1) performing pulp separation and enzymatic hydrolysis on a cactus fruit raw material in sequence to obtain a cactus fruit pulp enzymatic hydrolysis homogenate; (2) The enzymatically hydrolyzed cactus pulp is subjected to vacuum freeze-drying and crushing to obtain cactus fruit powder.

5. The premixed flour of flour products according to claim 4, characterized in that: The pulp separation comprises: putting the cactus fruit raw material into a pulper to crush it to obtain a cactus pulp homogenate, adding a citric acid solution with a mass fraction of 0.5% to the cactus pulp homogenate, and adjusting the pH value of the cactus pulp homogenate to 3.5-4.0; The enzymatic hydrolysis assistance comprises: adding a pectinase solution with a mass fraction of 0.1% to a cactus pulp homogenate with a pH value of 3.5-4.0, performing enzymatic hydrolysis for 30-35 minutes at an enzymatic hydrolysis temperature of 45-50° C., and obtaining a cactus pulp enzymatic hydrolysis homogenate.

6. The premixed flour of flour products according to claim 4, characterized in that: The vacuum freeze drying comprises: pouring the cactus pulp enzymatic hydrolyzed homogenate into a freeze drying tray for vacuum freeze drying, wherein the vacuum degree of the vacuum freeze drying is 4-6 Pa, the vacuum freeze drying time is 1.5-2 hours, and the vacuum freeze drying temperature is -50--40°C; The crushing comprises: placing the dried cactus pulp enzymatically hydrolyzed slurry in a crusher for crushing to obtain cactus fruit particles, wherein the particle size of the cactus pulp particles is 60-200 meshes.

7. The premixed flour of flour products according to claim 1, characterized in that: The kale powder is obtained by the following preparation method: (1) sequentially performing green protection and enzyme inactivation and vacuum freeze drying on the kale raw material; (2) The kale raw material after vacuum freeze-drying is crushed and sterilized in sequence to obtain kale powder.

8. The premixed flour of flour products according to claim 7, characterized in that: The green protection and enzyme inactivation method comprises: putting the kale raw material into hot water at a temperature of 85-90° C., blanching for 1-2 minutes, putting the blanched kale raw material into an ascorbic acid solution with a temperature of 0-4° C. and a mass fraction of 0.005% after blanching for 2 minutes, and cooling for 3-3.5 minutes; The vacuum freeze drying comprises: spreading the kale raw material after the green protection and enzyme inactivation on a freeze drying tray for vacuum freeze drying, the vacuum freeze drying temperature is -55 to -45°C, the vacuum freeze drying time is 2.5 to 3 hours, and the vacuum degree of the vacuum freeze drying is 7 to 10Pa.

9. The premixed flour of flour products according to claim 7, characterized in that: The pulverizing comprises: placing the vacuum freeze-dried kale raw material in a pulverizer for pulverization to obtain kale particles, wherein the particle size of the kale particles is 40-300 meshes.

10. The premixed flour of flour products according to claim 7, characterized in that: The sterilization is microwave sterilization.

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