Fermented hulless oat flour steamed bun slices and making process thereof

Abstract

The invention relates to the technical field of food processing, in particular to fermented hulless oat flour steamed bun slices and a making process thereof.The fermented hulless oat flour steamed bun slices comprise, by mass, 50-70% of hulless oat flour, 50-30% of high gluten wheat flour, 0.8%-1.5% of yeast, 45%-55% of water and 1%-3% of seasonings, the moisture of finished products of the fermented hulless oat flour steamed bun slices is smaller than or equal to 8%, and dietary fibers are larger than or equal to 8g / 100g. The making process of the fermented hulless oat flour steamed bun slices comprises the following steps of dough kneading, fermentation, forming steaming and slicing baking, and has the beneficial effects that 1, the fermentation problem of hulless oat flour is solved, and a gluten network is constructed through high-gluten wheat flour, so that hulless oat dough is stably fermented for the first time; 2, phytic acid is degraded through fermentation, the mineral absorption rate is increased, meanwhile, the roughness is improved through beta-glucan gelation, and nutrition and taste are balanced; and 3, a seasoning oil base spraying process is adopted. Compared with a traditional powder scattering process, the flavor adsorption uniformity is remarkably improved.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a fermented oat flour bread slice and its manufacturing process. Background Technology

[0002] Currently, oat flour slices produced using existing technology have the following drawbacks:

[0003] 1. Oat flour lacks gluten protein, making it difficult to ferment and shape using traditional methods. There are currently no fermented oat flour steamed buns on the market.

[0004] 2. Most existing steamed bread slices are made from pure wheat flour, which has low dietary fiber content and high glycemic index (GI value).

[0005] 3. Unfermented oat flour products (such as noodles and steamed buns) have a rough texture and low digestibility. Summary of the Invention

[0006] To overcome the technical deficiencies in the prior art and effectively solve the technical problems in the background art, the present invention provides the following technical solution:

[0007] A fermented oat flour bread slice, comprising the following components by weight percentage: 50-70% oat flour, 50-30% high-gluten wheat flour, 0.8%-1.5% yeast, 45%-55% water, and 1%-3% seasoning.

[0008] As a preferred embodiment of the present invention, the fermented oat flour slices comprise the following components by weight percentage: 60% oat flour, 40% high-gluten flour, 1.2% yeast, 50% water, and 2% seasoning.

[0009] As a preferred technical solution of the present invention, the fermented oat flour slices include the following components by mass percentage: 55% oat flour, 45% high-gluten flour, 1.5% yeast, 48% water, and 2% seasoning.

[0010] As a preferred embodiment of the present invention, the finished product of the fermented oat flour bread slices has a moisture content of ≤8% and a dietary fiber content of ≥8g / 100g.

[0011] A process for making fermented oat flour bread slices includes the following steps:

[0012] S1. Kneading the dough:

[0013] Place the corresponding proportions of oat flour, high-gluten wheat flour and yeast into a mixing container, add water in batches (the water temperature is controlled at 30-35℃ to activate the yeast activity), and stir until the dough is smooth (stirring time: 10-15 minutes).

[0014] S2, Fermentation:

[0015] Under 75%-85% humidity conditions, a two-stage fermentation process is used, fermenting for 4-8 hours (to enhance flavor) until the dough volume expands to twice its original size and the honeycomb structure is uniform.

[0016] S3. Shaping and Steaming:

[0017] After kneading the dough to remove air, shape it into steamed buns (6-8cm in diameter), place them in a steamer, and steam at 100℃ for 20-25 minutes (center temperature ≥92℃).

[0018] S4. Slicing and Baking:

[0019] After cooling to room temperature, slice thinly (2-3mm thick), spray both sides with seasoning liquid, and bake in an oven at 170℃ for 8-10 minutes (until moisture content ≤8% and crispness meets the standard).

[0020] As a preferred technical solution of the present invention, the two-stage temperature-controlled fermentation includes: a first stage of fermentation at 20-40℃ for 3-5 hours, and a second stage of fermentation at 2-6℃ for 1-3 hours.

[0021] As a preferred embodiment of the present invention, the seasoning process uses an oil-based seasoning liquid spray, which contains: 75-85% edible oil, 12-18% solid seasonings, and 3-7% emulsifier; the spraying amount is 7-12% of the weight of the bread slices, and after spraying, the bread is baked in stages at 165-175℃.

[0022] Compared with the prior art, the beneficial effects of the present invention are:

[0023] 1. Solve the fermentation problem of oat flour by building a gluten network with high-gluten wheat flour, enabling oat dough to achieve stable fermentation for the first time.

[0024] 2. Fermentation degrades phytic acid, improving mineral absorption, while β-glucan gelation improves roughness, achieving a balance between nutrition and taste.

[0025] 3. Compared with the traditional powdering process, the oil-based spraying process for seasonings significantly improves the uniformity of flavor adsorption. Detailed Implementation

[0026] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions in the embodiments of this invention will be described more clearly and completely below. Obviously, the described embodiments are only some embodiments of this invention, and not all embodiments. Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this invention.

[0027] This invention provides a technical solution: a fermented oat flour bread slice, which comprises the following components by weight percentage: 50-70% oat flour, 50-30% high-gluten wheat flour, 0.8%-1.5% yeast, 45%-55% water, and 1%-3% seasoning. Specifically, the seasoning can be different flavors such as salt and pepper powder or barbecue powder as needed.

[0028] Furthermore, the fermented oat flour slices comprise the following components by weight percentage: 60% oat flour, 40% high-gluten flour, 1.2% yeast, 50% water, and 2% seasoning, specifically, the seasoning is salt and pepper powder.

[0029] Furthermore, the fermented oat flour slices include the following components by weight percentage: 55% oat flour, 45% high-gluten flour, 1.5% yeast, 48% water, and 2% seasoning. Specifically, the seasoning is barbecue powder, which is a commonly used barbecue seasoning containing chili powder, onion powder, smoked spices, etc.

[0030] Furthermore, the finished fermented oat flour cakes have a moisture content of ≤8% and a dietary fiber content of ≥8g / 100g.

[0031] A process for making fermented oat flour bread slices includes the following steps:

[0032] S1. Kneading the dough:

[0033] Place the corresponding proportions of oat flour, high-gluten wheat flour and yeast into a mixing container, add water in batches (the water temperature is controlled at 30-35℃ to activate the yeast activity), and stir until the dough is smooth (stirring time: 10-15 minutes).

[0034] S2, Fermentation:

[0035] Under 75%-85% humidity conditions, a two-stage fermentation process is used, fermenting for 4-8 hours (to enhance flavor) until the dough volume expands to twice its original size and the honeycomb structure is uniform.

[0036] S3. Shaping and Steaming:

[0037] After kneading the dough to remove air, shape it into steamed buns (6-8cm in diameter), place them in a steamer, and steam at 100℃ for 20-25 minutes (center temperature ≥92℃).

[0038] S4. Slicing and Baking:

[0039] After cooling to room temperature, slice thinly (2-3mm thick), spray both sides with seasoning liquid (oil-based solvent to dissolve seasonings), and bake in an oven at 170℃ for 8-10 minutes (until moisture content ≤8% and crispness meets the standard).

[0040] Furthermore, the two-stage temperature-controlled fermentation includes: the first stage fermentation at 20-40℃ for 3-5 hours, and the second stage fermentation at 2-6℃ for 1-3 hours.

[0041] Furthermore, the seasoning process involves spraying an oil-based seasoning liquid, which contains: 75-85% edible oil, 12-18% solid seasoning (salt and pepper or barbecue powder), and 3-7% emulsifier; the spraying amount is 7-12% of the weight of the bread slices, and after spraying, the bread is baked in stages at 165-175℃.

[0042] Example 1: (Salt and Pepper Flavor)

[0043] Ingredients: 60% oat flour, 40% high-gluten flour, 1.2% yeast, 50% water, 2% salt and pepper.

[0044] Process: Knead dough with 30℃ warm water → two-stage fermentation (32℃ for 5 hours + 6℃ for 1 hour) → knead and shape → steam for 22 minutes → cool and slice to 2.5 mm → spray with salt and pepper oil → bake at 175℃ for 9 minutes.

[0045] Example 2: (Barbecue Flavor)

[0046] Ingredients: 55% oat flour, 45% high-gluten flour, 1.5% yeast, 48% water, 2% barbecue powder.

[0047] Process: Knead dough with 32℃ warm water → two-stage fermentation (35℃ 4h + 4℃ 2h) → knead and shape → steam for 25min → cool and slice 3mm → spray with barbecue oil → bake at 170℃ for 10min.

[0048] The following are comparative data on taste and nutrition (Comparison of Example 1 and ordinary wheat bread slices):

[0049] 1. Taste Evaluation

[0050]

[0051] Data source: Blind sensory evaluation of 20 people (converted from a 5-point scale to a 100-point scale)

[0052] 2. Nutritional composition comparison (per 100g)

[0053]

[0054] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A fermented oat flour bread slice, characterized in that: The fermented oat flour slices consist of the following components by weight percentage: 50-70% oat flour, 50-30% high-gluten wheat flour, 0.8%-1.5% yeast, 45%-55% water, and 1%-3% seasonings.

2. The fermented oat flour bread slices according to claim 1, characterized in that: The fermented oat flour slices comprise the following components by weight percentage: 60% oat flour, 40% high-gluten flour, 1.2% yeast, 50% water, and 2% seasoning.

3. The fermented oat flour bread slices according to claim 1, characterized in that: The fermented oat flour slices comprise the following components by weight percentage: 55% oat flour, 45% high-gluten flour, 1.5% yeast, 48% water, and 2% seasoning.

4. The fermented oat flour bread slices according to claim 1, characterized in that: The finished fermented oat flour bread slices have a moisture content of ≤8% and a dietary fiber content of ≥8g / 100g.

5. The manufacturing process of fermented oat flour bread slices according to any one of claims 1-4, characterized in that: It includes the following steps: S1. Kneading the dough: Place the corresponding proportions of oat flour, high-gluten wheat flour and yeast into a mixing container, add water in batches (the water temperature is controlled at 30-35℃ to activate the yeast activity), and stir until the dough is smooth (stirring time: 10-15 minutes). S2, Fermentation: Under 75%-85% humidity conditions, a two-stage fermentation process is used, fermenting for 4-8 hours (to enhance flavor) until the dough volume expands to twice its original size and the honeycomb structure is uniform. S3. Shaping and Steaming: After kneading the dough to remove air, shape it into steamed buns (6-8cm in diameter), place them in a steamer, and steam at 100℃ for 20-25 minutes (center temperature ≥92℃). S4. Slicing and Baking: After cooling to room temperature, slice thinly (2-3mm thick), spray both sides with seasoning liquid, and bake in the oven for 8-10 minutes (until moisture content ≤8% and crispness is achieved).

6. The manufacturing process of fermented oat flour slices according to claim 5, characterized in that: The two-stage temperature-controlled fermentation includes: a first stage of fermentation at 20-40℃ for 3-5 hours, and a second stage of fermentation at 2-6℃ for 1-3 hours.

7. The manufacturing process of fermented oat flour bread slices according to claim 5, characterized in that: The seasoning process involves spraying an oil-based seasoning liquid, which contains 75-85% edible oil, 12-18% solid seasonings, and 3-7% emulsifier. The spraying amount is 7-12% of the weight of the bread slices, and the bread is then baked in stages at 165-175℃.

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