Vinasse bread premixed flour and preparation method thereof

Abstract

The invention discloses vinasse bread premixed flour and a preparation method thereof, and belongs to the technical field of bread premixed flour. The premixed flour comprises the following components in percentage by weight: 40%-60% of vinasse powder, 30%-40% of high gluten wheat flour, 5%-15% of rye flour, 3%-8% of vital gluten, 0.5%-1.5% of edible corn starch and 1%-2% of a bread improver. The bread improver is prepared by compounding mono-and diglycerides of fatty acids, diacetyl tartaric acid ester of mono-and diglycerides, a plurality of enzyme preparations and vitamin C. The preparation method comprises the steps of raw material pretreatment, mixing and the like. Compared with the prior art, by means of an optimized formula system, the technical problems that a dough system is degraded, the taste is hard, and aging is prone to occurring due to the fact that vinasse is added in a high proportion are successfully solved, and the finally-made bread is softer in taste and rich in elasticity, prolongs the shelf life and has high nutritive value and excellent eating quality.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of bread premix powder, and particularly relates to a distiller's grains bread premix powder and a preparation method thereof. BACKGROUND

[0002] As a basic baked food, bread is loved by consumers all over the world due to its rich nutrition and convenient consumption. With the continuous improvement of people's health consciousness, the demand for bread has shifted from simply satisfying hunger to pursuing higher nutritional value and unique flavor experience. Therefore, developing specialty nutritional bread rich in functional ingredients such as dietary fiber, protein and vitamins has become one of the important development trends in the baking industry.

[0003] Under this background, whole grain bread and coarse grain bread are favored due to their health attributes. In the prior art, various premix powder schemes aimed at improving the nutrition and quality of bread have appeared. For example, a Chinese patent with publication number CN108244183A discloses an organic black wheat bread premix powder, which enriches the nutritional composition of bread by adding organic black wheat flour, lotus seed powder, green bean fermentation culture and other ingredients. Another Chinese patent with publication number CN119867111A provides a whole grain bread premix powder, which uses a variety of grain flour (such as oat flour, rye flour, quinoa flour, etc.) in combination and optimizes the formula in order to obtain a quality effect of high specific volume and low hardness. These prior art to some extent improves the nutritional value or improves the taste of bread.

[0004] However, the above-mentioned schemes still have room for improvement in terms of high-value utilization of resources and uniqueness of flavor. On the other hand, the brewing industry produces a large amount of distiller's grains by-product every year, which is rich in protein, dietary fiber, vitamins and various beneficial microbial metabolites, and is a natural nutrient source with great potential. However, at present, most of the distiller's grains are only used as animal feed or discarded, which not only has low resource utilization rate, but also may cause environmental pressure. If it can be effectively applied to the food field, it can realize waste utilization, and has both environmental and economic value.

[0005] However, the application of distiller's grains in bread premix powder faces significant challenges in the actual technical field. The direct addition of distiller's grains will seriously interfere with the rheological properties of the dough: the fiber and other ingredients in the distiller's grains will destroy the three-dimensional network structure formed by gluten proteins, resulting in weakened dough strength and decreased gas retention. This directly manifests as a collapsed volume, hard texture and rough taste of the baked bread, which is prone to aging and drying, and its quality is difficult to meet the standards of traditional wheat bread, and cannot meet the basic requirements of consumers. Therefore, how to fully utilize the nutritional ingredients of distiller's grains and give the bread a unique flavor while effectively overcoming its negative impact on the quality of bread has become a technical problem to be solved in this field.

[0006] In summary, the prior art lacks a solution that can balance nutrition, flavor, and processing performance, especially in the case of high-ratio distiller's grains addition, how to synergistically optimize the processing performance of dough and the final quality of bread through innovative formula design, especially the construction of the core improver system, is a core problem that needs to be solved. SUMMARY

[0007] In order to solve the problems of the prior art, the present application aims to provide a bread premix powder and a preparation method thereof, which can significantly improve the bread volume and softness, effectively delay aging, and realize high-value utilization of distiller's grains.

[0008] In order to achieve the above-mentioned application purposes, the present application adopts the following technical solutions:

[0009] A distiller's grains bread premix powder comprises the following components, in terms of weight percentage:

[0010] Distiller's grains powder: 40%-60%

[0011] High-gluten wheat flour: 30%-40%

[0012] Rye flour: 5%-15%

[0013] Vital wheat gluten: 3%-8%

[0014] Edible corn starch: 0.5%-1.5%

[0015] Bread improver: 1%-2%;

[0016] The bread improver comprises the following components, in terms of weight percentage:

[0017] Mono- and diglycerides of fatty acids: 60%-70%

[0018] Diacetyl tartaric acid esters of mono- and diglycerides: 25%-35%

[0019] Maltogenic amylase: 0.5%-5%

[0020] Vitamin C: 0.5%-1.5%

[0021] Xylanase: 0.05%-0.5%

[0022] Alpha-amylase: 0.05%-0.5%

[0023] Lipase: 0.01%-0.2%;

[0024] The preparation method of the distiller's grains powder is as follows:

[0025] The high-quality beer lees are selected, and the beer lees are required to be free of mildew and peculiar smell. The beer lees are washed with clean water to remove impurities and residual alcohol, and then drained. The washed beer lees are dried in a hot air drying machine, and then ground into powder by a grinder. After grinding, the powder is sieved to obtain the beer lees powder.

[0026] In the preparation method of the beer lees powder, the drying temperature is controlled at 50-80 ℃, and the drying is performed until the moisture content is less than 10%. After grinding, the powder is sieved through a 50-100 mesh sieve.

[0027] Further preferably, the beer lees bread premix powder further comprises the following components in terms of percentage by weight:

[0028] Beer lees powder: 40%-60%

[0029] High-gluten wheat flour: 30%-40%

[0030] Rye flour: 5%-15%

[0031] Vital wheat gluten: 3%-8%

[0032] Edible corn starch: 0.5%-1.5%

[0033] Bread improver: 1%-2%

[0034] Food emulsifier: 0.1%-0.15%

[0035] The food emulsifier is at least one of calcium stearoyl lactate, sucrose fatty acid ester, polyglycerol fatty acid ester, sorbitan monolaurate, lactic acid fatty acid glyceride, enzymatic soybean phospholipid, polyglycerol ricinoleate, and xylitol acid monostearate.

[0036] Preferably, the food emulsifier is a combination of sucrose fatty acid ester and sorbitan monolaurate in a mass ratio of 0.5-2:0.5-2.

[0037] Preferably, the food emulsifier is a combination of sucrose fatty acid ester, sorbitan monolaurate, and xylitol acid monostearate in a mass ratio of 0.5-2:0.5-2:0.1-0.3.

[0038] The preparation method of the beer lees bread premix powder is as follows:

[0039] Step 1, raw material pretreatment: sieving each raw material in the beer lees bread premix powder formula;

[0040] Step 2, mixing: accurately weighing each raw material according to the weight percentage of the beer lees bread premix powder formula; and sequentially adding the weighed raw materials into a mixing machine to mix, to obtain the beer lees bread premix powder.

[0041] The sieving in step 1 is sieving through a 30-100 mesh sieve.

[0042] The mixing parameters in step 2 are stirring at a speed of 80-200 r / min until all the raw materials are fully mixed and uniform.

[0043] One of the core design ideas of the present application is to introduce a composite bread improver to replace a small amount of high-gluten wheat flour in Comparative Example 1. The improver is not a single component, but a functional synergistic system: mono- and diglyceride fatty acid esters and diacetyl tartaric acid mono- and diglyceride esters act as emulsifiers and dough strengtheners to improve the extensibility and gas retention of the dough; maltogenic amylase, alpha-amylase and lipase synergistically regulate starch hydrolysis and lipid metabolism to provide more sustained fermentation substrates for yeast and improve the rheological properties of the dough; vitamin C as an oxidizing agent strengthens the gluten network; and xylanase improves the plasticity of the dough by hydrolyzing pentosan. The scientific compounding of multiple components synergistically acts from multiple dimensions of emulsification, enzymolysis, oxidation and network strengthening to ultimately significantly improve the volume (specific volume) and anti-aging properties (hardness) of the bread.

[0044] After establishing the basic improver system, the second step of the design is to introduce and screen a specific functional food emulsifier. Test data show that among many single emulsifiers, sucrose fatty acid ester with high HLB value has the best effect, as its strong hydrophilicity has high compatibility with proteins and starch in the distiller's dried grain, which can most effectively improve the gas retention and inhibit starch retrogradation. Further, the design compounds sucrose fatty acid ester with sorbitan monolaurate with low HLB value. Instead of simply adding up, they form a dense and mechanically stronger composite interface film through the HLB value complementation principle at the gas-liquid and oil-water interface, which can more firmly wrap the gas and make the starch molecules more difficult to rearrange and crystallize, thereby further increasing the volume and reducing the hardness of the bread.

[0045] On the basis of the binary compounding synergistic system, xylitol sorbitan monostearate is introduced to construct a ternary system, which can deeply embed into the starch helix structure due to its strong affinity with amylose, effectively inhibiting the chain rearrangement and crystallization during storage, thereby improving the anti-aging performance to a new height, and finally realizing the simultaneous optimization of product volume and softness.

[0046] Compared with the prior art, the present application has the beneficial technical effects:

[0047] 1) The present application effectively utilizes the by-products in the brewing process by incorporating distiller's dried grain as the core component into the premix, significantly increasing the nutritional components such as protein, dietary fiber and vitamins in the bread. This not only enriches the nutritional structure of the bread and meets the demand of modern consumers for healthy food, but also realizes the high-value utilization of distiller's dried grain resources, reduces waste discharge, and has environmental and economic double benefits.

[0048] 2) The addition of the distiller's grains in the present application imparts unique aroma and mouthfeel to the bread, making it distinguishable from traditional bread. At the same time, the rheological properties of the dough are improved through the optimized improver system, and the dough strength and gas retention are enhanced. This makes the bread after baking have a larger volume, a more uniform and delicate internal structure, a softer and more elastic mouthfeel, and the overall quality is significantly improved.

[0049] 3) The pre-mix powder of the present application effectively delays the aging process of the bread through reasonable formula design, thereby prolonging the shelf life. In addition, the pre-mix powder form simplifies the bread making process, and consumers only need to add basic raw materials such as water and yeast to easily make it, improving the convenience and success rate of home baking. DETAILED DESCRIPTION

[0050] Part of the substance parameters and sources:

[0051] Beer distiller's grains, fresh beer distiller's grains derived from the pure beer brewing process.

[0052] High-gluten wheat flour is a commercially available product that meets the quality requirements of high-gluten flour in GB / T 1355-2021 "Wheat Flour", with a wet gluten content of 32.0% and a protein content (dry basis) of 12.2%.

[0053] Rye flour is made from rye grains through cleaning, moistening, grinding, and sieving, with an ash content (dry basis) of 1.8% and a particle size that passes through an 80-mesh standard sieve.

[0054] Vital wheat gluten is a food-grade active wheat gluten protein with a protein content (dry basis) of 78%, a water absorption rate of 160%, and a moisture content of 8.0%.

[0055] Edible corn starch is a commercially available product that meets the requirements of GB / T 8885-2017 "Edible Corn Starch", with a moisture content of 12.0%.

[0056] The maltogenic amylase (EC 3.2.1.133) is a food-grade enzyme preparation with an enzyme activity of 15,000 U / g.

[0057] The xylanase (EC 3.2.1.8) is a food-grade enzyme preparation with an enzyme activity of 10,000 U / g.

[0058] The alpha-amylase (EC 3.2.1.1) is a food-grade enzyme preparation with an enzyme activity of 6,000 U / g.

[0059] The lipase (EC 3.1.1.3) is a food-grade enzyme preparation with an enzyme activity of 40,000 U / g.

[0060] The enzymatic soybean phospholipid meets the standard of GB 30607-2014, the acid value (mg KOH / g) is less than or equal to 65, the lysophospholipid content is greater than or equal to 3.0%, and the HLB is 8-9.

[0061] The polyglycerol fatty acid ester is a food additive (INS 475) and meets the requirements of GB 2760-2024 <National Food Safety Standard Standard for Use of Food Additives>, the saponification value is 130 mg KOH / g, and the hydroxyl value is 250 mg KOH / g.

[0062] The polyglycerol ricinoleate is a food additive (INS 476) and meets the requirements of GB 2760-2024 <National Food Safety Standard Standard for Use of Food Additives>, the saponification value is 155 mg KOH / g.

[0063] The bread flour is a special flour on the market and meets the industry standard of LS / T 3201-1993 <Wheat Flour for Bread>, and the wet gluten content is 30.0%.

[0064] The yeast is high-activity dry yeast, the number of living cells is 20 billion CFU / g, the moisture content is less than or equal to 5.0%, and the yeast meets the general requirements for food processing.

[0065] In the application, the high-gluten wheat flour is a basic powder in the premix powder, and the bread flour used in the application example is a product of different specifications.

[0066] The remaining raw materials in the application examples and comparative examples are commercially available products.

[0067] Example 1

[0068] A distiller's bread premix powder comprises the following components, in percentage by weight:

[0069] Distiller's powder: 45%

[0070] High-gluten wheat flour: 35%

[0071] Rye flour: 13%

[0072] Vital wheat gluten: 5%

[0073] Edible corn starch: 0.8%

[0074] Bread improver: 1.2%

[0075] The bread improver comprises the following components, in percentage by weight:

[0076] Mono-diglycerol fatty acid ester: 65%

[0077] Diacetyl tartaric acid ester of mono-diglycerides: 32.5%

[0078] Maltogenic amylase: 0.8%

[0079] Vitamin C: 1%

[0080] Xylanase: 0.3%

[0081] Alpha-amylase: 0.3%

[0082] Lipase: 0.1%

[0083] The preparation method of the distiller's grains bread premix powder is as follows:

[0084] Step 1, raw material pretreatment: pass high-gluten wheat flour, rye flour, gluten powder, edible corn starch and bread improver through a 40-mesh sieve respectively, ensure uniform particle size of each raw material, prevent caking, and facilitate subsequent mixing;

[0085] Step 2, mixing: accurately weigh each raw material according to the weight percentage of the premix formula: distiller's grains powder, high-gluten wheat flour, rye flour, gluten powder, edible corn starch, and bread improver. Add the weighed raw materials to the mixing machine in sequence: first add high-gluten wheat flour, distiller's grains powder, and rye flour, then add gluten powder and edible corn starch, and finally add bread improver. Mixing parameters: stir at a speed of 120 r / min until all raw materials are fully mixed and uniform, obtaining the distiller's grains bread premix powder.

[0086] The preparation method of the distiller's grains powder is as follows:

[0087] Select high-quality beer distiller's grains, which should be free of mold and odor. Rinse the distiller's grains with water to remove impurities and residual alcohol, then drain the water. Dry the washed distiller's grains in a hot air dryer, control the temperature at 70°C, and dry until the moisture content is less than 10%. Grind the dried distiller's grains into powder with a grinder, and sieve the ground powder through an 80-mesh sieve to obtain the distiller's grains powder.

[0088] Example 2

[0089] A distiller's grains bread premix powder, comprising the following components, in terms of weight percentage:

[0090] Distiller's grains powder: 45%

[0091] High-gluten wheat flour: 34.85%

[0092] Rye flour: 13%

[0093] Gluten powder: 5%

[0094] Edible corn starch: 0.8%

[0095] Bread improver: 1.2%

[0096] Food emulsifier: 0.15%

[0097] The preparation method of the distiller's grains bread premix powder is as follows:

[0098] Step 1, raw material pretreatment: pass high-gluten wheat flour, rye flour, wheat gluten, edible corn starch, bread improver and food emulsifier through a 40-mesh sieve respectively to ensure uniform particle size of each raw material and prevent caking for subsequent mixing;

[0099] Step 2, mixing: accurately weigh each raw material according to the weight percentage of the premix powder formula: distiller's grains powder, high-gluten wheat flour, rye flour, wheat gluten, edible corn starch, bread improver, and food emulsifier. Add the weighed raw materials to the mixer in the following order: first add high-gluten wheat flour, distiller's grains powder, rye flour, food emulsifier, then add wheat gluten, edible corn starch, and finally add bread improver. Mixing parameters: stir at a speed of 120 r / min until all raw materials are fully mixed and uniform, obtaining the distiller's grains bread premix powder.

[0100] The composition of the bread improver is the same as that of Example 1.

[0101] The preparation method of the distiller's grains powder is the same as that of Example 1.

[0102] The food emulsifier is calcium stearoyl lactate.

[0103] Example 3

[0104] A preparation method of a distiller's grains bread premix powder is basically the same as that of Example 2, with the only difference being that the food emulsifier is sucrose fatty acid ester.

[0105] Example 4

[0106] A preparation method of a distiller's grains bread premix powder is basically the same as that of Example 2, with the only difference being that the food emulsifier is polyglycerol fatty acid ester.

[0107] Example 5

[0108] A preparation method of a distiller's grains bread premix powder is basically the same as that of Example 2, with the only difference being that the food emulsifier is sorbitan monolaurate.

[0109] Example 6

[0110] A preparation method of a distiller's grains bread premix powder is basically the same as that of Example 2, with the only difference being that the food emulsifier is lactic acid fatty acid glyceride.

[0111] Example 7

[0112] A preparation method of a distiller's grains bread premix powder is basically the same as that of Example 2, with the only difference being that the food emulsifier is enzymatic soybean phospholipid.

[0113] Example 8

[0114] The preparation method of the distiller's bread premix is basically the same as that of Example 2, the only difference is that the food emulsifier is polyglyceryl ricinoleate.

[0115] Example 9

[0116] The preparation method of the distiller's bread premix is basically the same as that of Example 2, the only difference is that the food emulsifier is a combination of sucrose fatty acid ester and sorbitan monolaurate in a mass ratio of 1:1.

[0117] Example 10

[0118] The preparation method of the distiller's bread premix is basically the same as that of Example 2, the only difference is that the food emulsifier is a combination of calcium stearoyl lactylate and polyglyceryl ricinoleate in a mass ratio of 1:1.

[0119] Example 11

[0120] The preparation method of the distiller's bread premix is basically the same as that of Example 2, the only difference is that the food emulsifier is a combination of lactic acid fatty acid glyceride and enzymatic soybean phospholipid in a mass ratio of 1:1.

[0121] Example 12

[0122] The preparation method of the distiller's bread premix is basically the same as that of Example 2, the only difference is that the food emulsifier is a combination of sucrose fatty acid ester, sorbitan monolaurate and xylitol anhydrous stearate in a mass ratio of 1:1:0.2.

[0123] Comparative Example 1

[0124] The preparation method of the distiller's bread premix is basically the same as that of Example 1, the only difference is that the bread improver is replaced by an equal amount of high-gluten wheat flour.

[0125] Application Example 1

[0126] The preparation method of the distiller's bread is as follows:

[0127] S1, put 320g of the distiller's bread premix prepared by the present application and 700g of water into a dough mixing bowl, first stir at a slow speed for 2 minutes until the raw materials are evenly mixed and there are no obvious dry powder particles, cover the mixture with plastic wrap, and place it in a 4℃ refrigerator overnight for cold storage and long-term low-temperature fermentation to promote the formation of flavor substances;

[0128] S2, the refrigerated fermented vinasse mixture is taken out of the refrigerator, 560 g of bread flour, 17 g of edible salt and 25 g of yeast are added, slow stirring is started for 3 minutes to preliminarily mix all the raw materials into a dough, then fast stirring is started for 10 minutes to fully expand the gluten, 20 g of butter is added and stirring is continued until the butter is completely absorbed by the dough, and the dough reaches a smooth, soft and film-drawing state;

[0129] S3, the mixed dough is placed in an environment with a temperature of 30℃ for 30 minutes of fermentation, then the dough is divided into small doughs each weighing 150 g, the small doughs are rounded and then placed for 10 minutes of relaxation, then shaping is performed, the shaped bread loaves are placed in an oven tray or a fermentation basket which has been brushed with oil, and final fermentation is performed in a fermentation box with a temperature of 38℃ and a relative humidity of 82% for 2 hours to obtain bread loaves;

[0130] S4, the bread loaves are placed in a preheated oven, upper fire of 230℃ and bottom fire of 230℃ are adopted for baking, steam is sprayed for 10 seconds when the bread loaves are placed in the oven, and the total baking time is 20 minutes, the bread loaves are immediately taken out of the oven tray, and are cooled on a cooling net until the center temperature of the bread loaves decreases to 35℃, and then the bread loaves are packaged.

[0131] Test Example 1

[0132] Bread Specific Volume Test

[0133] Specific volume is a key indicator for measuring the bread bulkiness and gas holding capacity, and directly affects the perception of consumers on the appearance and taste of the bread.

[0134] The vinasse bread premix powder prepared in the application is used to make bread according to the method of Application Example 1, and the bread is cooled to room temperature (25℃). The weight of the bread (W, unit: g) is measured; the volume of the bread (V, unit: cm 3 ) is measured by using the rapeseed replacement method, that is, the bread is placed in a container with a known volume, and rapeseeds (uniform in particle size) are filled in the container, and the container is gently shaken to make the rapeseeds full.

[0135] The surface is scraped flat, the volume of the rapeseeds used is measured, and the volume of the bread (V = container volume - rapeseed volume) is calculated.

[0136] The specific volume is calculated: specific volume = V / W (unit: cm 3 / g).

[0137] Each vinasse bread premix powder sample is tested for at least 3 breads, and the average value is taken.

[0138] Standard: the larger the specific volume, the more bulkiness the bread has, and the better the quality of the bread is. Generally, the specific volume of high-quality bread is between 4.0-5.0 cm 3 / g. The test results are summarized in Table 1.

[0139] Table 1

[0140] Experimental protocol Specific volume (cm3 / g) 3 / g)]> Example 1 4.35 Example 2 4.42 Example 3 4.46 Example 4 4.44 Example 5 4.41 Example 6 4.39 Example 7 4.43 Example 8 4.40 Example 9 4.68 Example 10 4.40 Example 11 4.42 Example 12 4.75 Comparative Example 1 3.82

[0141] Test Example 2

[0142] Bread firmness test:

[0143] Firmness reflects the softness and anti-aging property of bread, which is directly related to shelf life, and is the key to evaluate the freshness-keeping ability of bread.

[0144] The distiller's bread premix prepared in the application was used to make bread according to the method of Application Example 1, and then cooled to room temperature, then put into a sealed bag, stored at 25℃ for 5 days to simulate the shelf life.

[0145] The bread was cut into standard size cubes (2.5cm x 2.5cm x 2.5cm).

[0146] Texture Profile Analysis (TPA) test was performed using a texture analyzer, and the probe was a cylindrical probe (such as P / 36R).

[0147] Test parameters: pre-test speed 1.0mm / s, test speed 1.0mm / s, return speed 10.0mm / s, compression ratio 50%, trigger force 5g.

[0148] Record the hardness value (unit g), which is the maximum force of the first compression.

[0149] Each sample was tested at least 3 points, and the average value was taken.

[0150] Standard: the lower the hardness value, the softer the bread, the better the anti-aging property. The slower the increase in hardness after storage, the better.

[0151] The relevant test data is summarized in Table 2.

[0152] Table 2

[0153] Experimental protocol Hardness value (g) Example 1 1786 Example 2 1723 Example 3 1687 Example 4 1702 Example 5 1731 Example 6 1755 Example 7 1715 Example 8 1744 Example 9 1355 Example 10 1742 Example 11 1718 Example 12 1258 Comparative Example 1 2483

[0154] In the application, sucrose fatty acid ester as a single emulsifier has the best effect, because its high HLB value can effectively strengthen gluten, improve gas holding capacity and inhibit starch retrogradation. In Example 9, sucrose fatty acid ester is compounded with sorbitan monolaurate, and through the complementary HLB value, a dense composite film is formed at the interface, which synergistically enhances the emulsion stability and gas wrapping capacity, significantly increases the specific volume of bread, and together inhibits starch aging to reduce hardness. In Example 12, xylitol anhydrous stearate is further introduced, which has a special structure that can be embedded in the starch chain more powerfully, greatly strengthening the anti-aging effect, thereby maximizing the specific volume and minimizing the hardness, and showing the best overall quality.

Claims

1. A distillers bread premix, characterized in that, Compositions include the following, by weight percentage: Distiller's powder: 40%-60% High-gluten wheat flour: 30%-40% Rye flour: 5%-15% Vital wheat gluten: 3%-8% Corn starch: 0.5%-1.5% Bread improver: 1%-2%; The composition of the bread improver is as follows, by weight percentage: Mono, di-glycerol fatty acid ester: 60%-70% Di-acetyl tartaric acid mono, di-glycerol ester: 25%-35% Maltogenic amylase: 0.5%-5% Vitamin C: 0.5%-1.5% Xylanase: 0.05%-0.5% Alpha-amylase: 0.05%-0.5% Lipase: 0.01%-0.2%.

2. The distillers bread premix of claim 1, wherein, The preparation method of the distiller's powder is as follows: High-quality beer distiller's grains are selected, which are required to be free of mold and odor. The distiller's grains are washed with clean water to remove impurities and residual alcohol, and then drained. The washed distiller's grains are dried in a hot air drying machine, and then ground into powder with a grinder. After grinding, the powder is sieved to obtain the distiller's powder.

3. The distillers bread premix of claim 2, wherein, The temperature of drying in the preparation method of the distiller's powder is controlled at 50-80℃, and the moisture content is dried to less than 10%. After grinding, the powder is sieved through a 50-100 mesh sieve.

4. The distiller's bread premix according to claim 1, wherein It also includes 0.1%-0.15% of a food emulsifier.

5. The distillers bread premix of claim 4, wherein, The food emulsifier is at least one of calcium stearoyl lactylate, sucrose fatty acid ester, polyglycerol fatty acid ester, sorbitan monolaurate, lactic acid fatty acid glyceride, enzymatic soybean phospholipid, polyglycerol ricinoleate, and xylitol acid monostearate.

6. The distillers bread premix of claim 4, wherein, The food emulsifier is a combination of sucrose fatty acid ester and sorbitan monolaurate in a mass ratio of 0.5-2:0.5-2.

7. The distillers bread premix of claim 4, wherein, The food emulsifier is a combination of sucrose fatty acid ester, sorbitan monolaurate, and xylitol acid monostearate in a mass ratio of 0.5-2:0.5-2:0.1-0.

3.

8. A process for the preparation of a distillers bread premix according to any one of claims 1 to 7, characterized in that, The method is as follows: Step 1, raw material pretreatment: sieve each raw material in the formula of the distiller's bread premix powder; Step 2, mixing: accurately weigh each raw material according to the weight percentage of the formula of the distiller's bread premix powder, and then add the weighed raw materials into a mixer in sequence to obtain the distiller's bread premix powder.

9. The method of claim 8, wherein, The sieving in step 1 is through a 30-100 mesh sieve.

10. The method of claim 8, wherein, The mixing parameters in step 2 are stirring at a speed of 80-200 r / min until all the raw materials are fully and uniformly mixed.