Preparation method of nutrition self-generating tartary buckwheat flour with optimized formula

Abstract

The invention discloses a preparation method of nutritional spontaneous buckwheat flour with an optimized formula, and belongs to the field of nutritional spontaneous buckwheat powder.The nutritional spontaneous buckwheat flour is prepared from, by weight, 18.5-20.0 parts of machine-milled buckwheat flour, 18.8-28.8 parts of stone-milled buckwheat flour, 36.0-39.0 parts of extruded buckwheat flour and 70.0-90.0 parts of high-gluten wheat powder.The spontaneous buckwheat flour product is rich in buckwheat fragrance, good in softness and good in nutritional value, and the nutritional spontaneous buckwheat flour product has the advantages that the nutritional spontaneous buckwheat flour product is rich in nutritional value, high in nutritional value and high in nutritional value; the nutritional tartary buckwheat powder product is rich in taste and free of acid and alkaline taste, meanwhile, a single yeast mode is used, reasonable matching is adopted, the alkaline taste or the acid taste is avoided, meanwhile, the taste and nutrition of the nutritional tartary buckwheat powder product are fully guaranteed, a dealkalization technology does not need to be added, time and labor are saved, meanwhile, the risk of harmful substance residues does not exist, and due to the fact that an alkaline or acidic chemical leavening agent is not used, the nutritional tartary buckwheat powder product is environmentally friendly. The tartary buckwheat noodles are suitable for enterprises and families to make while food safety is guaranteed, and the tartary buckwheat flour ground by a low-temperature and low-speed stone mill is used, so that natural components and nutritional and health-care effects in the raw materials can be reserved to the greatest extent.

Description

Technical Field

[0001] The present invention relates to the field of nutritious self-rising tartary buckwheat flour, and in particular to a method for making a nutritious self-rising tartary buckwheat flour with optimized formula. Background Art

[0002] Self-rising flour is a convenient food ingredient made from cereal flour and added with food leavening agents, which can be used to make fluffy foods such as steamed buns (baozi, huajuan) and cakes without fermentation. There are four common types of food leavening agents on the market: alkaline leavening agents, acidic leavening agents, compound leavening agents, and biological leavening agents. In addition to their respective advantages, the first three leavening agents, as food additives, often cause off-flavors, excessive or insufficient alkali in products such as steamed buns due to improper ratio of the leavening agent to the material. If the alkali is excessive, de-alkalization treatment is required, which is time-consuming and laborious. If the components of the leavening agent used are impure, such as baking powder often containing aluminum compounds, there is a risk of exceeding the standard of aluminum residues.

[0003] The most important biological leavening agent is baker's yeast, which is listed as a food ingredient by the state and is mainly used in flour products. Under suitable conditions, due to the action of enzymes, yeast uses substances such as sugars in the material to metabolize into alcohol, carbon dioxide, and flavor substances such as organic acids, aldehydes, and ketones, making the dough rise and become fluffy, with a soft and rich texture. Yeast itself is also rich in nutrients such as protein and vitamins.

[0004] After retrieval, Chinese Patent No. CN107467508A discloses a method for preparing self-rising tartary buckwheat flour. Although plant extracts with rich nutritional value are added, the leavening agent used is excessive, which is prone to produce off-flavors and is also prone to problems of excessive or insufficient alkali. At the same time, the leavening agent used contains aluminum compounds, which poses a risk of exceeding the standard of aluminum residues, and it is impossible to ensure the taste and flavor of the products, so it is not suitable for production by enterprises and families. Summary of the Invention

[0005] The purpose of the present invention is to solve the defects existing in the prior art, and to propose a method for making a nutritious self-rising tartary buckwheat flour with optimized formula.

[0006] In order to achieve the above purpose, the present invention adopts the following technical scheme:

[0007] A method for making a nutritious self-rising tartary buckwheat flour with optimized formula, the nutritious self-rising tartary buckwheat flour is composed of the following raw materials in parts by weight: machine-milled tartary buckwheat flour 18.5 - 20.0 parts, stone-milled tartary buckwheat flour 18.8 - 28.8 parts, extruded tartary buckwheat flour 36.0 - 39.0 parts, high-gluten wheat flour 70.0 - 90.0 parts, medium-gluten wheat flour 70.0 - 76.5 parts, low-gluten wheat flour 59.5 - 65.2 parts, and Angel high-activity edible dry yeast powder 1.2 - 4.5 parts; the specific operation for optimizing the formula of the nutritious self-rising tartary buckwheat flour is as follows:

[0008] 1): First, dissolve an appropriate amount of yeast powder in an appropriate amount of 35°C drinking water for later use to form yeast water. Then, separately mix the measured and prepared machine-ground tartary buckwheat flour, stone-ground tartary buckwheat flour, extruded tartary buckwheat flour, high-gluten wheat flour, medium-gluten wheat flour, and low-gluten wheat flour, stir for 5 minutes, and then weigh 300 grams of the mixed flour from each to form multiple samples.

[0009] 2): Add 50% - 52% of the yeast water to multiple samples respectively, while controlling the temperature of the yeast water at 25 - 35°C, and then perform dough kneading and shaping operations to form various steamed bun blanks. Let the steamed bun blanks proof at 30°C. After the volume of the steamed bun blanks increases by 2 times, move the steamed bun blanks to the steamer of a boiling water pot and steam for 20 minutes to obtain steamed buns. Finally, take out the steamed buns and cool them to form various sample steamed buns.

[0010] 3): Use a steamed bun specific volume instrument to measure the specific volume of the steamed buns, and conduct a sensory evaluation of the steamed buns. Take the sum of the steamed bun specific volume value and the steamed bun sensory score value as the steamed bun comprehensive quality score value.

[0011] 4): Use the results of the orthogonal experiment for data analysis, and screen out the best formula for self-rising tartary buckwheat flour as: 80% high-gluten wheat flour, 18.8% stone-ground tartary buckwheat flour, 1.2% high-activity dry yeast, and the proofing temperature is 30°C.

[0012] Furthermore, in step 3), the specific volume (ml / g) of the steamed buns is measured by the rapeseed method; the scoring of the sensory indicators of the steamed buns is carried out according to the method specified in GB / T - 35991 "Evaluation of Processing Quality of Wheat Flour Steamed Buns".

[0013] Furthermore, the specific technological process of the production method of the optimized nutritional self-rising tartary buckwheat flour is as follows:

[0014] S1. Raw material treatment: Select the buckwheat grains produced in the current year, then strictly screen and remove the impurities in the buckwheat grains, and then remove the buckwheat grains with a germination rate lower than 85%. The remaining buckwheat grains are shelled and screened by a new type of shelling machine to obtain buckwheat rice. The buckwheat rice is then ground into buckwheat flour by a low-speed and low-temperature stone mill to form stone-ground tartary buckwheat flour, thus maximizing the retention of the activity of the raw material nutrients.

[0015] S2. Weighing and formulation: According to the determined best formula, for different packages, weigh each ingredient with a balance with a precision of 0.1, such as for a 1000g package, weigh 800g of high-gluten wheat flour, 188g of stone-ground tartary buckwheat flour, and 12g of high-activity dry yeast.

[0016] S3. Mixing: Put the weighed ingredients in step S2 into a mixer and stir for 5 minutes to form nutritional self-rising tartary buckwheat flour.

[0017] S4. Packaging and storage: Pack the nutritional self-rising tartary buckwheat flour in a packaging bag and seal it, and store it in a normal temperature, dry, and ventilated environment.

[0018] Further, the moisture content of the stone-ground tartary buckwheat flour in step S1 is ≤ 14.0%, the total flavonoids are > 1.0%, and it meets the quality requirements of buckwheat flour in GB / T 35028.

[0019] Further, the high-gluten wheat flour in step S2 meets the national standard GB / T 1355 high-gluten wheat flour index, with a wet gluten content ≥ 22% and a moisture content ≤ 14.5%.

[0020] Further, the production method of the high-gluten wheat flour in step S2 is as follows:

[0021] a. Pretreatment: Sieve and remove impurities from the hard wheat. Under the condition that the relative air humidity is 55 - 60%, adjust the temperature to 40 - 46°C, and conduct heat preservation heat treatment for 40 - 50 min, then take it out to obtain heat-treated wheat.

[0022] b. Wheat conditioning treatment: Dry the heat-treated wheat, put it into a sealed box with water, heat the water temperature to 40 - 44°C, soak for 6 - 8 hours, then take it out to obtain conditioned wheat.

[0023] c. Grinding treatment: Further separate the particles in the conditioned wheat through a flat sieve, retain the high-protein part, and then add it to a grinder for grinding. The bran and flour are collected separately, and the core endosperm part with a high protein content is extracted to obtain first-class high-gluten flour.

[0024] d. Blending treatment: Blend the flour ground from common wheat with vital gluten powder to obtain second-class high-gluten flour. Finally, blend the first-class high-gluten flour and the second-class high-gluten flour to obtain high-gluten wheat flour.

[0025] Further, the blending ratio of the flour ground from common wheat and vital gluten powder in step d is 9:1; the blending ratio of the first-class high-gluten flour and the second-class high-gluten flour in step d is 1:2; the hard wheat in step a is Gansu Red Bald Wheat.

[0026] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0027] 1. The self-rising flour noodle products of the present invention have a strong buckwheat fragrance, good softness, rich taste, no sour or alkaline taste. At the same time, by using a single yeast method and a reasonable ratio, while avoiding alkaline or sour taste, it fully ensures the taste and nutrition of the nutritious self-rising tartary buckwheat flour products, and there is no need to add a de-alkalization process, saving time and labor.

[0028] 2. The self-rising flour noodle products of the present invention have no risk of harmful substance residues. Since no alkaline or acidic chemical leavening agents are used, while ensuring food safety, it is suitable for production by enterprises and families.

[0029] 3. The production process of the self-rising flour product of the present invention is simple. At the same time, tartary buckwheat flour ground by a low-temperature and low-speed stone mill is used, which can maximize the retention of natural ingredients and their nutritional and health care effects in the raw materials. At the same time, high-gluten wheat flour can minimize costs while ensuring flavor and quality. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] The drawings are used to provide a further understanding of the present invention, and constitute a part of the specification. They are used together with the embodiments of the present invention to explain the present invention, and do not constitute a limitation to the present invention.

[0031] Figure 1 It is a process flow chart of a method for producing a nutritionally self-rising tartary buckwheat flour with optimized formula proposed by the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0032] The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments.

[0033] In the description of the present invention, it should be understood that the orientation or positional relationship indicated by the terms "upper", "lower", "front", "rear", "left", "right", "top", "bottom", "inner", "outer", etc. is based on the orientation or positional relationship shown in the drawings, and is only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be construed as a limitation to the present invention.

[0034] Example 1:

[0035] Please refer to Figure 1, the present invention provides a technical solution: a method for making a nutritionally self-rising buckwheat flour with optimized formula. The specific operation for optimizing the formula of the nutritionally self-rising buckwheat flour is as follows: First, dissolve an appropriate amount of yeast powder in an appropriate amount of drinking water at 35°C for later use to form yeast water. Then, mix the weighed and prepared machine-milled buckwheat flour, stone-milled buckwheat flour, extruded buckwheat flour, high-gluten wheat flour, medium-gluten wheat flour, and low-gluten wheat flour respectively, and stir for 5 minutes. Then, weigh 300 grams of the mixed flour from each to form multiple samples. Add 50% - 52% of the yeast water to the multiple samples respectively, and at the same time, control the temperature of the yeast water at 25 - 35°C. Then, perform dough kneading and shaping operations to form various steamed bun blanks. Let the steamed bun blanks rise at 30°C. After the volume of the steamed bun blanks doubles, move the steamed bun blanks to the steamer of a boiling water pot and steam for 20 minutes to obtain steamed buns. Finally, take out the steamed buns and cool them to form various sample steamed buns. Use a steamed bun specific volume instrument to measure the specific volume of the steamed buns, and conduct sensory evaluation on various sample steamed buns. Take the sum of the steamed bun specific volume value and the steamed bun sensory score value as the steamed bun comprehensive quality score value to form the determination of the steamed bun quality index. Finally, use the results of the orthogonal experiment for data analysis to screen out the best formula and production method of the self-rising buckwheat flour. The results of the steamed bun comprehensive quality score value are as follows:

[0036] L9(3 4 )

[0037]

[0038]

[0039] The factors and levels of its orthogonal experiment are as follows in the table:

[0040]

[0041] Therefore, the best formula of the self-rising buckwheat flour is: 80% high-gluten wheat flour, 18.8% stone-milled buckwheat flour, 1.2% high-activity dry yeast, and the rising temperature is 30°C; Take 300 grams of the finished product flour according to the above best formula, and mix 240g high-gluten wheat flour, 56.4g stone-milled buckwheat flour, 3.6g high-activity dry yeast, and 156g water at 35°C from 300×0.8 = 240g, 300×0.188 = 56.4g, 300×0.012 = 3.6g, 300×0.52 = 156g to make steamed bun blanks. Let the steamed bun blanks rise at 30°C. After the volume of the steamed bun blanks doubles, move the steamed bun blanks to the steamer of a boiling water pot and steam for 20 minutes to obtain steamed buns. Finally, take out the steamed buns and cool them to form various sample steamed buns. Use a steamed bun specific volume instrument to measure the specific volume of the steamed buns, and conduct sensory evaluation on the steamed buns. Take the sum of the steamed bun specific volume value and the steamed bun sensory score value as the steamed bun comprehensive quality score value.

[0042] Example 2:

[0043] Please refer to Figure 1, the present invention provides a technical solution: a method for making a nutritionally self-rising tartary buckwheat flour with optimized formula. The optimal formula of this nutritionally self-rising tartary buckwheat flour is: 80% high-gluten wheat flour, 18.8% stone-ground tartary buckwheat flour, 1.2% high-activity dry yeast, and the proofing temperature is 30°C; take 250 grams of the finished flour according to the above optimal formula, which consists of 200 g high-gluten wheat flour obtained from 250×0.8 = 200g, 47 g stone-ground tartary buckwheat flour obtained from 250×0.188 = 47g, 3 g high-activity dry yeast obtained from 250×0.012 = 3g, and 130 g of water at 35°C obtained from 250×0.52 = 130g. Mix them to make dough pieces. Proof the dough pieces at 30°C. After the volume of the dough pieces doubles, transfer the dough pieces to the steamer of a boiling water pot and steam for 20 minutes to obtain steamed buns. Finally, take out the steamed buns and let them cool to form multiple sample steamed buns. Use a steamed bun specific volume instrument to measure the specific volume of the steamed buns and conduct a sensory evaluation of the steamed buns. Take the sum of the steamed bun specific volume value and the steamed bun sensory score value as the comprehensive quality score value of the steamed buns.

[0044] Comparative Example 1:

[0045] Please refer to Figure 1 , the present invention provides a technical solution: a method for making a nutritionally self-rising tartary buckwheat flour with optimized formula. The comparative example formula: 250 grams of mixed flour: 200 g medium-gluten wheat flour obtained from 250×0.8 = 200g, 47 g extruded tartary buckwheat flour obtained from 250×0.188 = 47g, 3 g high-activity dry yeast obtained from 250×0.012 = 3g, and 130 g of water at 35°C obtained from 250×0.52 = 130g. Mix them to make dough pieces. Proof the dough pieces at 30°C. After the volume of the dough pieces doubles, transfer the dough pieces to the steamer of a boiling water pot and steam for 20 minutes to obtain steamed buns. Finally, take out the steamed buns and let them cool to form multiple sample steamed buns. Use a steamed bun specific volume instrument to measure the specific volume of the steamed buns and conduct a sensory evaluation of the steamed buns. Take the sum of the steamed bun specific volume value and the steamed bun sensory score value as the comprehensive quality score value of the steamed buns.

[0046] Comparative Example 2:

[0047] Please refer to Figure 1 , the present invention provides a technical solution: a method for making a nutritionally self-rising tartary buckwheat flour with optimized formula. The comparative example formula: 250 grams of mixed flour: 200 g low-gluten wheat flour obtained from 250×0.8 = 200g, 47 g machine-ground tartary buckwheat flour obtained from 250×0.188 = 47g, 3 g high-activity dry yeast obtained from 250×0.012 = 3g, and 130 g of water at 35°C obtained from 250×0.52 = 130g. Mix them to make dough pieces. Proof the dough pieces at 30°C. After the volume of the dough pieces doubles, transfer the dough pieces to the steamer of a boiling water pot and steam for 20 minutes to obtain steamed buns. Finally, take out the steamed buns and let them cool to form multiple sample steamed buns. Use a steamed bun specific volume instrument to measure the specific volume of the steamed buns and conduct a sensory evaluation of the steamed buns. Take the sum of the steamed bun specific volume value and the steamed bun sensory score value as the comprehensive quality score value of the steamed buns.

[0048] Comparative Example 3:

[0049] This comparative example is 250 g of commercially available buckwheat self-rising flour, with ingredients: wheat flour, buckwheat flour (added amount 20%), wheat dietary fiber flour (≥3%), high-activity yeast, and compound leavening agent. Use water at 28°C - 37°C to mix and make dough pieces for steamed buns. After proofing at 30°C - 35°C until its volume increases, move the dough pieces to the steamer of a boiling water pot and steam for 20 minutes to make steamed buns. Finally, take out the steamed buns and cool them to form various sample steamed buns. Use a steamed bun specific volume instrument to measure the specific volume of the steamed buns and conduct a sensory evaluation of the steamed buns. Take the sum of the steamed bun specific volume value and the steamed bun sensory score value as the comprehensive quality score value of the steamed buns.

[0050] Note: The above Example 1 and Example 2 are experiments on the self-rising flour of the present invention. Comparative Example 1 and Comparative Example 2 are comparative experiments, and Comparative Example 3 is an experiment on commercially available self-rising flour (conducted according to its instruction manual). The following data are measured:

[0051] Record Table of Comparative Experiments on Steamed Buns Made from Different Self-rising Flours

[0052]

[0053] It can be seen from the above comparative experiment results that: The quality score of the steamed bun products made from the self-rising flour of the present invention is the highest. The slightly yellow color in Example 1 and Example 2 comes from the pigments of tartary buckwheat and the products of the Maillard reaction. At the same time, the self-rising flour products in Example 1 and Example 2 have a strong buckwheat fragrance, good softness, rich taste, non-sticky teeth, and the highest steamed bun specific volume value.

[0054] The above is only the preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any person skilled in the art within the technical scope disclosed by the present invention, according to the technical solution and inventive concept of the present invention, makes equivalent substitutions or changes, and all should be covered within the protection scope of the present invention.

Claims

1. A method for making nutritionally self - bitter buckwheat flour with optimized formula, characterized in that, The nutritious self-rising tartary buckwheat flour is composed of the following raw materials in parts by weight: 18.5 - 20.0 parts of machine-milled tartary buckwheat flour, 18.8 - 28.8 parts of stone-milled tartary buckwheat flour, 36.0 - 39.0 parts of extruded tartary buckwheat flour, 70.0 - 90.0 parts of high-gluten wheat flour, 70.0 - 76.5 parts of medium-gluten wheat flour, 59.5 - 65.2 parts of low-gluten wheat flour, and 1.2 - 4.5 parts of Angel high-activity dry yeast; The specific operation for optimizing the formula of the nutritious self-rising tartary buckwheat flour is as follows: 1): First, dissolve an appropriate amount of yeast powder in an appropriate amount of 35°C drinking water and set aside to form yeast water. Then, mix the weighed and prepared machine-milled tartary buckwheat flour, stone-milled tartary buckwheat flour, extruded tartary buckwheat flour, high-gluten wheat flour, medium-gluten wheat flour, and low-gluten wheat flour respectively, stir for 5 minutes, and then weigh 300 grams of the mixed flour from each to form multiple samples. 2): Add 50% - 52% of the yeast water to multiple samples respectively, and at the same time control the temperature of the yeast water at 25 - 35°C. Then, perform dough kneading and shaping operations to form multiple steamed bun blanks. Let the steamed bun blanks proof at 30°C. After the volume of the steamed bun blanks increases by 2 times, move the steamed bun blanks to the steamer of a boiling water pot and steam for 20 minutes to obtain steamed buns. Finally, take out the steamed buns and cool them to form multiple sample steamed buns. 3): Measure the specific volume of the steamed buns with a steamed bun specific volume instrument and conduct sensory evaluation on multiple sample steamed buns. Take the sum of the steamed bun specific volume value and the steamed bun sensory score value as the comprehensive quality score value of the steamed buns. 4): Use the results of the orthogonal experiment for data analysis and screen out the best formula for the self-rising tartary buckwheat flour: 80% high-gluten wheat flour, 18.8% stone-milled tartary buckwheat flour, 1.2% high-activity dry yeast, and the proofing temperature is 30°C.

2. The manufacturing method of a nutritionally optimized self - bitter buckwheat flour with optimized formula according to claim 1, characterized in that, In step 3), the specific volume of the steamed buns is measured by the rapeseed method.

3. The manufacturing method of a nutritionally optimized self - leavening tartary buckwheat flour according to claim 1, characterized in that, The specific technological process of the production method of the optimized nutritious self-rising tartary buckwheat flour is as follows: S1. Raw material treatment: Select the buckwheat grains produced in the current year, then strictly screen and remove the impurities in the buckwheat grains, and then remove the buckwheat grains with a germination rate lower than 85%. The remaining buckwheat grains are dehulled and screened by a new type of dehulling machine to obtain buckwheat rice. The buckwheat rice is then ground into buckwheat flour by a low-speed and low-temperature stone mill to form stone-milled tartary buckwheat flour, thus maximizing the retention of the activity of the raw material nutrients. S2. Weighing and formulation: According to the determined best formula, weigh each ingredient with a balance with an accuracy of 0.1 according to different packages. For example, for a 1000g package, weigh 800g of high-gluten wheat flour, 188g of stone-milled tartary buckwheat flour, and 12g of high-activity dry yeast. S3. Mixing: Put the weighed ingredients in step S2 into a mixer and stir for 5 minutes to form the nutritious self-rising tartary buckwheat flour. S4. Packaging and storage: Pack the nutritious self-rising tartary buckwheat flour in a packaging bag and seal it, and store it in a normal temperature, dry, and ventilated environment.

4. The manufacturing method of a nutritionally optimized self - bitter buckwheat powder according to claim 3, characterized in that, The moisture content of the stone-milled tartary buckwheat flour described in step S1 is ≤14.0%, and the total flavonoids are >1.0%.

5. The method for making a nutritionally optimized self - bitter buckwheat powder according to claim 3, characterized in that, The high-gluten wheat flour described in step S2 meets the national standard GB / T1355 high-gluten wheat flour index, with wet gluten ≥22% and moisture content ≤14.5%.

6. The manufacturing method of a nutritionally optimized self - bitter buckwheat flour according to claim 3, characterized in that, The production method of the high-gluten wheat flour described in step S2 is as follows: a. Pretreatment: Sieve the durum wheat to remove impurities. Under the condition that the relative air humidity is 55 - 60%, adjust the temperature to 40 - 46°C and conduct heat preservation heat treatment for 40 - 50 min, then take it out to obtain heat-treated wheat; b. Conditioning treatment: Dry the heat-treated wheat and put it into a sealed box with water. Heat the water temperature to 40 - 44°C and soak for 6 - 8 hours, then take it out to obtain conditioned wheat; c. Grinding treatment: Further separate the particles in the conditioned wheat through a plane sieve, retain the high-protein part, and then add it to a grinder for grinding. The bran and flour are collected separately, and the core endosperm part with high protein content is extracted to obtain first-grade high-gluten flour; d. Mixing treatment: Mix the flour ground from common wheat with vital gluten to obtain second-grade high-gluten flour. Finally, mix the first-grade high-gluten flour and the second-grade high-gluten flour to obtain high-gluten wheat flour.

7. The method for making a nutritionally optimized self - bitter buckwheat powder according to claim 6, characterized in that, In step d, the mixing ratio of the flour ground from common wheat and vital gluten is 9:1; in step d, the mixing ratio of the first-grade high-gluten flour and the second-grade high-gluten flour is 1:2; the durum wheat described in step a is Gansu Red Bald Wheat.

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