113 results about "Wholemeal flour" patented technology

This invention belongs to the field of whole wheat flour preparation technology, specifically relating to a whole wheat flour prepared by backfilling with wheat endogenous protein / wheat bran composite ultrafine powder and its preparation method. The method modifies wheat bran through ultrafine grinding and synergistic action with wheat endogenous protein using intermolecular interactions, obtaining wheat endogenous protein / wheat bran composite ultrafine powder. This modification treatment improves the whiteness of the wheat bran ultrafine powder, reduces its particle size, increases the soluble dietary fiber content, and improves its water-holding capacity, oil-holding capacity, and swelling capacity. The method provided by this invention utilizes wheat bran coupled with wheat endogenous protein during ultrafine grinding to form wheat endogenous protein / wheat bran composite ultrafine powder based on intermolecular interactions, and high-quality whole wheat flour is prepared by backfilling with this wheat endogenous protein / wheat bran composite ultrafine powder.

The invention discloses instant high-protein food formed by compounding and extruding soybean protein and cereals and a preparation process of the instant high-protein food, and relates to the field of instant food, the instant high-protein food is prepared by adopting soybean protein powder, cereal powder and water as raw materials and performing extrusion puffing, and the raw materials comprise, by weight, 30-60 parts of soybean protein powder, 20-30 parts of cereal powder and 20-30 parts of water. 40 to 70 parts of cereal powder; the cereal flour is selected from at least one of oat flour, quinoa flour, coarse rice flour and whole wheat flour; the water accounts for 15-35% of the total dry weight of the raw materials; wherein the protein content (dry basis) is greater than or equal to 30%; the puffing density is 0.3-0.5 g / cm < 3 >; according to the invention, the raw materials are accurately selected, the high-quality vegetable protein is adopted, the cereal powder is reasonably matched, and the characteristic that the content of beta-glucan in the oat powder is not less than 4% is utilized, so that a continuous gel network structure is formed in the extrusion process; and the inhibition effect of a compact network formed by a vegetable protein molecular chain during extrusion expansion on gelatinization expansion of cereal starch is effectively relieved.

The utility model provides a wheat bran fermentation device for whole wheat flour processing, and relates to the field of whole wheat flour. The wheat bran fermentation device for whole wheat flour processing comprises a heat preservation shell and a fermentation tank, a turnover mechanism is arranged in the middle of the fermentation tank and comprises a second temperature sensor, a sealing cover and a second rotating wheel, the middle of the sealing cover is rotationally connected with a rotating shaft, a stirring mechanism is arranged in the heat preservation shell, and the stirring mechanism is arranged in the heat preservation shell. The stirring mechanism comprises a buckle, a gear ring and stirring blades, and the buckle is rotationally connected with the heat preservation shell. According to the wheat bran fermentation device for whole wheat flour processing, a fermentation tank is subjected to heat preservation through a heat preservation shell, a second rotating wheel drives a buckle to rotate, a rotating gear drives a gear ring to rotate, then stirring blades are driven to rotate, liquid in the heat preservation shell is stirred, the flowing speed of the liquid in the heat preservation shell is increased, and the temperature in the heat preservation shell is more stable; the accuracy of controlling the fermentation temperature of the wheat bran is improved, and the fermentation rate of the wheat bran is increased.

The invention discloses a preparation method and application of low-GI whole wheat flour, and the preparation method comprises the following steps: step (1), grinding wheat to respectively obtain flour and wheat bran; (2) performing steam explosion modification treatment on wheat bran, and drying after the modification treatment is finished to obtain modified wheat bran; and (3) grinding the modified wheat bran into wheat bran powder, adding the wheat bran powder into the flour obtained in the step (1), and uniformly mixing to obtain the low-GI whole wheat flour. The low-GI whole wheat flour is used for making low-GI whole wheat food. The low-GI wholewheat food can solve the technical problems of low nutritional quality and poor sensory quality of the existing low-GI wholewheat food.

The invention provides a shared self-service whole wheat flour milling system which comprises a shell, a wheat receiver, a wheat washer, a wheat wetting bin and a whole grain grinding miller, the wheat receiver, the wheat washer, the wheat wetting bin and the whole grain grinding miller are arranged in the shell, and the shared self-service whole wheat flour milling system comprises the wheat receiver, a weighing device and a cleaning and packaging supporting part for providing support for the whole grain grinding miller. After the wheat receiver receives wheat or other raw materials, the wheat or other raw materials are weighed in a self-service mode and transmitted to the central control system to be displayed as gross weight, then the wheat or other raw materials enter the wheat washing device to be washed, dedusted and purified and then weighed again, and the weighing data are transmitted to the central control system to be displayed as net weight. The cleaned wheat or other raw materials enter the corresponding wheat wetting bins according to flour types selected by a user and working parameters, the wheat or other raw materials are automatically sucked into the whole-grain grinding machine for whole-grain grinding after preset wheat wetting time is up, the whole-grain grinding machine automatically selects a flour grinding program according to the sucked wheat wetting bin number, flour of the corresponding types is produced and then enters the packaging system, and the packaging system is used for packaging the wheat or other raw materials. And packaging and sealing, and printing traceability information such as production date, batch number, bar code and the like. And the user picks up the goods according to the receipt information on the next day and scans a code or swipes a membership card to pay or deduct the fee. The system has the advantages of whole-course self-service sharing, no personnel intervention in the process, cleanness, sanitation, environmental protection and health, and is suitable for community and rural delivery.

The invention provides coarse cereal steamed buns capable of enhancing satiety and controlling sugar and a preparation method of the coarse cereal steamed buns. The coarse cereal steamed bun comprises the following components in parts by weight: 35-60 parts of water, 15-20 parts of black highland barley flour, 30-45 parts of triticale whole wheat flour, 5-15 parts of vital gluten, 2-5 parts of starch, 1-3 parts of buckwheat flour, 1-5 parts of soybean protein isolate, 2-5 parts of soybean dietary fibers, 5-10 parts of soluble dietary fibers and 0.2-1 part of yeast. The coarse cereal steamed bun provided by the invention can enhance satiety, control blood sugar and prolong satiety time, has relatively low hardness, relatively high elasticity and resilience, and still has relatively good eating taste even after being frozen, stored and reheated.

The invention belongs to the field of functional food, and discloses steamed bun premixed flour with a low glycemic index and a steamed bun product making method, and the premixed flour is composed of whole wheat flour, resistant starch (RS2 type), ultramicro highland barley flour (beta-glucan is greater than or equal to 5%), bean flour (chickpeas and Chinese yams), momordica grosvenori concentrated juice, mulberry leaf high-fiber powder, compound lactic acid bacteria powder and the like. The preparation method comprises the processes of dry-mixing premixed flour, staged temperature-controlled fermentation (35-38 DEG C to 28-30 DEG C), gradient cooling steaming (2-3 DEG C / min to 1 DEG C / min) and the like. Through the high-temperature gelatinization characteristic (85-95 DEG C) of the RS2 type resistant starch and the synergistic effect of the highland barley flour and the mulberry leaf fibers, the starch hydrolysis index is remarkably reduced to be smaller than or equal to 40%, and the eGI value is smaller than or equal to 55. The dietary fibers of the product are not less than 7g / 100g, the proteins are not less than 12g / 100g, the texture hardness is not more than 550N, and the elasticity is not less than 2.5 mm. Clinical experiments show that the postprandial blood sugar peak value of diabetic patients is reduced by 28%, and the composition is suitable for diet management of diabetic and obesity patients. The food has low GI, high nutrition and palatability, and solves the technical problems of fast sugar rise and insufficient fibers of traditional staple food.

The present disclosure addresses the problem of providing a bakery food product mix that contains 50 mass% or more of whole wheat flour and can produce bakery food products having good baked color, soft texture, and rising properties.　The bakery food product mix contains 50 mass% or more of whole wheat flour, milk protein, and soybean protein.

The invention belongs to the technical field of food processing, particularly relates to a low-GI high-fiber wholewheat biscuit and a preparation method thereof, and further relates to application of the low-GI high-fiber wholewheat biscuit as a low-glycemic-index food to regulation of intestinal flora. The soluble dietary fiber inulin is added into the whole wheat flour, the processing characteristics of the whole wheat flour and dough are remarkably improved through the addition of the inulin, the color and luster of the biscuit are also remarkably improved, the prepared low-GI high-fiber whole wheat biscuit has good taste and good crispness, and the content of total dietary fibers in the biscuit is as high as 19%. The GL value of the low-GI high-fiber whole-wheat biscuit is only 8.20, the GI value is 50.24, the GL value and the GI value are obviously lower than those of whole-wheat biscuits, and the low-GI high-fiber whole-wheat biscuit belongs to low-blood-sugar-load food and has a better adjusting effect on intestinal flora and short-chain fatty acid compared with the whole-wheat biscuits.

A processing aid for an extrudable food composition includes from about 60% to about 99% by weight of at least one edible emulsifier and from about 1% to about 40% by weight of a short chain carboxylic acid. The extrudable food composition may include from about 80% to about 90% by weight of a raw material; from about 1% to about 18% by weight added moisture; from about 0.1% to about 3% of a processing aid, wherein the processing aid includes at least one edible emulsifier and at least one short chain carboxylic acid. The raw material is selected from one or more of corn meal, whole grain corn meal, rice, whole grain flour, rice pea, brown rice, wheat flour, whole wheat flour, pea flour, black bean, pinto bean flour, potato flour, and mixtures thereof.

The invention relates to a method and system for regulating and controlling the addition amount of whole wheat flour in bread baking, a terminal and a medium, and belongs to the technical field of bread baking. The regulating and controlling method comprises the steps that the dielectric constant # imgabs0 # and the particle size D of the whole wheat flour are collected; judging whether the dielectric constant # imgabs1 # is above a dielectric set value or not and whether the particle size D is below a particle size set value or not; if yes, triggering first-time feeding, and feeding 15% of whole wheat flour; obtaining a viscosity value # imgabs2 #; judging whether the viscosity value # imgabs3 # is reduced or not; if yes, carrying out secondary feeding according to a pre-constructed feeding model; adjusting the stirring speed according to a pre-constructed stirring speed model; judging whether the viscosity value # imgabs4 # is maintained at a viscosity set value within a set time length or not; and if yes, adding the rest of the whole wheat flour. The method has the beneficial effect that the quality stability of a final product is improved.

The invention discloses application of high-ferulic acid whole wheat flour food in preparation of products for prolonging life of animals. According to the method, corn flour, whole wheat flour and refined flour are used as raw materials to prepare fruit fly culture media of materials with different ferulic acid content differences, and then different culture media are used for feeding fruit flies under oxidative damage, high-temperature stress and natural aging models. The method comprises the following steps: respectively obtaining survival curves corresponding to culture mediums with different ferulic acid contents for feeding drosophila melanogaster under different models, and analyzing to find that compared with a culture medium with low ferulic acid whole wheat flour and a culture medium with low ferulic acid fine flour, the survival curves of the culture mediums with different ferulic acid contents are different; by feeding the high-ferulic acid whole wheat flour culture medium and the corn flour culture medium, the resistance of the fruit flies to oxidative damage, high-temperature stress and natural aging is enhanced, and the median survival time and the maximum survival time of the fruit flies are remarkably prolonged. It is found for the first time that the ferulic acid content in food is related to senescence delaying, and the method has important significance in developing anti-senescence products.

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.

There is provided a soft cake bakery product comprising grain material wherein: (i) the total content of grain material in the bakery product is at least 25% by weight, based on the total weight of the bakery product; (ii) the grain material contains whole wheat flour present in an amount of less than 20% by weight, based on the total weight of the baked product; and (iii) at least 85% by weight of the grain material is whole grain material; and wherein the baked product further comprises: (a) invert sugar in an amount of at least 2% by weight; and (b) lecithin in an amount of at least 1% by weight.

The invention provides a low-GI biscuit raw material composition which comprises the following components in parts by weight: 0.1-0.6 part of nanocrystallized bamboo fiber cell walls, the nanocrystallized bamboo fiber cell walls are extracted from bamboo green, are edible and have one-dimensional characteristics, the transverse size is below 100nm, the longitudinal size is above 1mu m, cellulose in the nanocrystallized bamboo fiber cell walls has the crystallinity of 80%-95%, and the grain size of the cellulose in the nanocrystallized bamboo fiber cell walls is 100 nm. The dispersion liquid of the nanocrystallized bamboo fiber cell walls in water has the viscosity of 200 Pas or above when the mass concentration of the dispersion liquid is 0.5%, 40-70 parts of low-gluten flour, 20-35 parts of whole wheat flour, 8-20 parts of grease selected from natural butter, coconut oil or non-hydrogenated vegetable butter and 10-25 parts of sugar substitutes, and the sugar substitutes comprise at least one of erythritol and maltitol; the total mass content of the dietary fibers is greater than or equal to 15%. The beverage has a high low-GI effect, a suitable taste and good crush resistance. Methods of making low GI biscuits and low GI biscuits are also provided.

The invention belongs to the technical field of food processing, and discloses a low-GI protein bar and a preparation method thereof. The low-GI protein bar comprises the following raw materials in parts by mass: 32-48 parts of pretreated egg white liquid, 16-24 parts of whole wheat flour, 8-12 parts of oatmeal, 5.5-8.5 parts of bamboo shoot dietary fibers, 1.5-2.5 parts of chia seeds, 7-11 parts of date palm paste, 4.5-7.5 parts of a sweetening agent and 11-17 parts of auxiliary materials, wherein a preparation method of the pretreated egg white liquid comprises the following steps: adding an acid solution into the egg white liquid to adjust the pH value to 6.5-7, and then carrying out protease enzymolysis treatment. The method effectively solves the problems that a traditional protein bar with egg white as a core protein source is obvious in fishy smell, dry, hard and rough in texture, prone to cracking and scaling in appearance and the like, and the prepared low-GI protein bar is excellent in overall sensory quality and has the nutritional characteristics of being high in protein, high in fiber and low in GI.

The invention belongs to the technical field of food processing, and relates to a preparation process of a lactic acid bacteria composite apple and celery enzyme. The preparation method comprises the following steps: juicing apples and celery, filtering to obtain original juice, mixing in proportion to obtain a mixed solution, adding pectinase, and carrying out enzymolysis and sterilization. And adding activated lactic acid bacteria into the enzymatic hydrolysate, and carrying out aerobic fermentation to obtain an apple and celery enzyme finished product. And mixing the enzyme finished product with yeast, whole wheat flour, egg liquid and water, adding table salt and butter, kneading into dough, fermenting, cutting into small dough, exhausting, rounding, uniformly putting into a baking tray, fermenting, baking and cooling to obtain the finished product bread. The celery and the apples are compounded to prepare the enzyme, a novel enzyme product is developed and applied to the whole-wheat bread, the texture of the bread is effectively improved, the taste and flavor of the bread are well enriched, the effect of prolonging the shelf life is achieved, the market acceptability is improved, and the application range of the whole-wheat bread is wider.

The invention provides a production process of wheat low-sugar new tide bread. Taking fresh deseeded and peeled grapes, beating into fruit paste, adding whole wheat flour, and standing and fermenting in a sealed container at room temperature to obtain a fermentation head; the preparation method comprises the following steps: performing ultrasonic pre-emulsification treatment on bran fine powder, a whey peptide solution and butter, adding a proper amount of a degradation agent, stirring, and performing centrifugal precipitation to obtain pure pre-treated slurry; stirring the pretreated slurry, wheat flour, yeast, egg liquid, sorbitol, cream and clear water, and forming dough by using a dough mixer for fermentation; shaping the fermented dough into bread blanks; and fermenting and baking the shaped bread blank to obtain the whole-wheat low-sugar new tide bread. The fresh grapes are used for preparing the yeast heads with richer flavor, so that the taste of the whole-wheat bread is not single any more; and then the dough is processed into a fashion bread slice with a special shape by using a shaping machine, so that the whole-wheat bread is more popular with consumers.

The invention discloses a preparation method of chlamydomonas reinhardtii-prebiotics low-GI fried dough twist shellfish, which comprises the following steps: (1) performing dry mixing on whole wheat flour, chlamydomonas reinhardtii algae powder, erythritol, yeast, salt, baking soda and chitosan oligosaccharide, and uniformly mixing; then adding milk, and performing dough kneading to form uniform dough; placing the dough in a constant-temperature and constant-humidity environment for basic fermentation; (2) cutting and shaping the dough fermented in the step (1), uniformly kneading the dough, performing secondary constant-temperature fermentation, and preparing the dough into fried dough twist-shaped shellfish green bodies; and (3) the fried dough twist-shaped shellfish green bodies prepared in the step (2) are subjected to short cooking in boiling sugar water, the cooked fried dough twist-shaped shellfish green bodies are fished out and drained, the drained fried dough twist-shaped shellfish green bodies are sent into an oven to be baked, and the chlamydomonas reinhardtii-prebiotics low-GI fried dough twist shellfish finished products are prepared. The chlamydomonas reinhardtii powder is introduced for nutrient enrichment, and chitosan oligosaccharide is used as a texture modifier, so that the problem of hard texture caused by the chlamydomonas reinhardtii powder is effectively improved.

The present application belongs to the field of crop genetic breeding, and particularly relates to a method for breeding a new high-quality noodle wheat variety with low generation and trace selection. The method integrates a whole wheat flour gluten quality parameter determination technology, a whole wheat flour starch gelatinization characteristic parameter determination technology, and a whole wheat flour paste color parameter determination technology. According to the specific conditions of parents and different generation materials, selection indexes and values are set, so that accurate and efficient selection of high-quality noodle wheat can be finally realized, accurate directional breeding of high-quality noodle wheat quality traits is realized, and blindness in the breeding process of high-quality noodle wheat is greatly reduced.

The invention relates to the technical field of food processing, and discloses shredded bread and a preparation method thereof, the shredded bread comprises the following components by mass: 45-60 parts of high gluten wheat flour; 10 to 20 parts of whole wheat flour; 5 to 10 parts of oat powder; 3 to 6 parts of erythritol; 0.02 to 0.05 part of a stevia rebaudiana extract; 2-5 parts of inulin; 5-10 parts of soybean meal; 2-6 parts of pea protein powder; 1-3 parts of apple fiber; 1-2 parts of oat dietary fiber; 3-6 parts of vegetable oil; 5-8 parts of unsalted butter; 0.2 to 0.5 part of lecithin; 1.0 to 2.5 parts of yeast; 0.5 to 1.5 parts of lactic acid bacteria; 25 to 40 parts of drinking water; 3-6 parts of whole egg liquid; and 0.8 to 1.5 parts of salt. Through specific strain two-stage fermentation and raw material combination, the shredded bread has unique flavor and nutritional and healthy characteristics; rolling and fermenting processes are combined, so that the taste is improved.

A sensory-enhanced whole wheat flour is disclosed. And methods and processes for producing a sensory-enhanced whole wheat flour are also disclosed. Sensory-enhanced whole wheat flour may be produced, for example, by milling wheat into flour, bran, germ, and shorts. The bran, germ, and shorts may be ground to a particle size of less than 1300 μm Dx (90). The ground bran, the ground shorts, and / or the ground germ may be roasted at a temperature between 130°C and 200°C. After roasting, the flour, the ground and roasted bran, the ground and roasted shorts, and the ground and roasted germ may be blended together to produce a sensory-enhanced whole wheat flour.

The invention discloses an efficient preparation process for functional modification of flour, and belongs to the technical field of flour processing. The process comprises the following steps: removing impurities from wheat, wetting the wheat, spraying a synergistic solution containing beta-cyclodextrin, octenyl succinic anhydride (OSA), glucose oxidase (GOX) and quercetin before the wheat is crushed, controlling 10-15ml of the synergistic solution to be added into per 1kg of the wheat, and placing the whole wheat flour in an environment of 40-50 DEG C for 1-2 hours after the wheat is crushed. Unsaturated fatty acid is locked by beta-cyclodextrin, quercetin and GOX enzyme are included, and the beta-cyclodextrin is compounded with OSA to improve adsorption uniformity; oSA and starch are esterified to delay aging; gOX enzyme consumes dissolved oxygen to inhibit mould; the quercetin is used for scavenging free radicals. A control experiment shows that the process effectively prolongs the shelf life of the whole wheat flour, solves the problem that the market development is limited due to easy deterioration of the whole wheat flour, and has an important application value.

The present invention discloses a bread digestibility improver and its application in the production of enzymolysis-resistant whole-wheat bread, and the field of whole-wheat bread processing. The present invention disperses gluten under alkaline conditions so that the protein chain is fully unfolded and then β-glucan is added, and a highland barley gluten / β-glucan complex is formed by molecular self-assembly to obtain a bread digestibility improver. The obtained bread digestibility improver is mixed with whole-wheat flour and gluten, and the enzymolysis-resistant whole-wheat bread is obtained through the steps of kneading, fermentation, molding, proofing, baking, etc. The present invention regulates the digestibility of starch in whole-wheat bread by adding a bread digestibility improver, greatly improves the resistant starch content in whole-wheat bread, and the obtained bread has a good taste and high nutritional value.

The invention discloses a preparation method of high-quality low-oil-absorption bread crumbs. The high-quality low-oil-absorption bread crumbs prepared by the preparation method disclosed by the invention comprise the following raw materials: whole wheat flour or mixed flour of the whole wheat flour and high-gluten flour, seaweed meal, white granulated sugar, fresh yeast, table salt and water. The high-quality low-oil-absorption bread crumbs provided by the invention do not contain artificially synthesized additives; the finished product is hard in appearance, good in adhesiveness, not prone to chip falling, crispy in taste and attractive in color after being fried, and has the rich flavor of bread and the light flavor of seaweed. Wherein after the flour and the seaweed meal are mixed, high-temperature and high-pressure treatment is carried out, and the oil absorption rate of the prepared bread crumbs is greatly reduced, is only 36.16%, and is obviously lower than 58.96% of the oil absorption rate of commercially available bread crumbs. The high-quality low-oil-absorption breadcrumbs prepared by the method more conform to the development trend of current healthy diet, can better meet the requirements of consumers for food health and deliciousness, are widely applied to the fields of concocted food, premade dish food and the like as food ingredients, and have wide market prospects.

The invention relates to the technical field of preparation of bioactive substances, in particular to a high-collagen eel extract and application thereof in preparation of anti-radiation products. According to the method, one or more of papain, neutral protease, flavourzyme, alkaline protease and trypsin are compounded into a compound enzyme to carry out directional enzymolysis on eel leftovers, and small-molecular oligopeptide is separated in combination with a membrane filtration technology. Wherein the characteristic that whole wheat flour absorbs fat is adopted, the flour serves as a green degreasing agent, and according to the denaturation and gelatinization effects of protein and starch, a compound adsorbent formed by compounding substances such as kieselguhr is added in the degreasing process; enzyme deactivation and degreasing are performed synchronously, so that energy consumption is reduced; the relative molecular weight of the high-collagen eel extract obtained by the preparation method disclosed by the invention is 1t; the content of 500Da is greater than or equal to 95%, the purity of the peptide powder is high, the extraction rate of collagen reaches up to 89.8%, and the yield of the peptide powder is high.

The invention provides a whole wheat flour processing device and a whole wheat flour processing technology, and relates to the technical field of whole wheat flour processing. The whole wheat flour processing device comprises a device body, a feeding box is arranged on the outer wall of the device body, a pulse dust collector is fixedly connected to the outer wall of the feeding box through a hose, a conveying frame is fixedly connected to the bottom of the pulse dust collector, and a flour mill is fixedly connected to the bottom of the conveying frame; a multi-stage screening machine is arranged on the outer wall of the flour mill, and a flour collecting barrel is arranged on one side of the multi-stage screening machine. In order to improve the circulating cooling effect of the crushing roller under long-time rotation, reduce uneven cold and heat on the surface of the crushing roller and reduce the crushing quality of wheat, under long-time use of the crushing roller, a water source in the cooling water tank is conveyed into the cooling pipe through connection of the conveying pipe, and the water source in the cooling water tank is cooled; and a cooling water source is conveyed into a cooling cavity in the annular pipe, all-directional heat dissipation operation is conducted on the interior of the crushing roller, and the uniformity of the temperature of the surface of the crushing roller is improved.

The invention relates to the technical field of food processing, and discloses a functional baked bun rich in dietary fibers and a preparation method thereof.The baked bun comprises wrappers and stuffing, and the wrappers are prepared from, by weight, 50-70 parts of high gluten wheat flour, 10-30 parts of whole wheat flour, 5-15 parts of oat flour, 2-5 parts of flaxseed powder, 2-6 parts of inulin, 1-3 parts of salt, 1-3 parts of yeast, 5-10 parts of olive oil and 50-80 parts of water; the content of beta-glucan in the oat flour used in the wrapper is not less than 4%. By adopting a high dietary fiber formula, the hydration capability of the dough is enhanced, so that the baked bun is more moist and softer. By regulating and controlling a gluten network, the fermentation expansion rate is increased, and fine and uniform pores are ensured. The low-G I stuffing is selected, so that postprandial blood sugar reaction is effectively reduced, and glucose is released more stably. A low-temperature pre-baking process is combined, a water evaporation process is optimized, aging is delayed, and the shelf life and storage stability of the product are improved.

The invention provides whole-grain steamed buns and a preparation method thereof, and belongs to the technical field of food processing. The whole-grain steamed bun is prepared by taking black whole wheat flour as a base raw material, compounding the black whole wheat flour with complete coarse grains such as oat grains, sorghum rice and three-color brown rice, and only adding yeast, lactobacillus plantarum and water, and does not contain other modifiers. Physical treatments such as baking, water activation and pre-gelatinization are carried out on the coarse cereal grains, so that the compatibility of the coarse cereal grains and a dough system is improved on the premise of keeping the complete structure of the grains; and through combination of multi-strain synergistic fermentation and a secondary fermentation process under temperature and humidity control conditions, stable forming and fermentation of high-proportion whole coarse cereals under an additive-free condition are realized. The method effectively improves the problems of rough tissue, insufficient bulkiness and unstable structure of the whole grain steamed bun, and the prepared whole grain steamed bun has good tissue structure, whole grain taste and balanced nutrition characteristics, and is suitable for industrial production.

The invention discloses a composite functional grain traditional Chinese medicine formula and a use method thereof.The composite functional grain traditional Chinese medicine formula comprises a grain base material and traditional Chinese medicine powder, the grain base material is whole wheat flour, and the traditional Chinese medicine powder comprises buckwheat flour, chia seed powder, fried coix seed powder, Chinese yam powder, poria cocos powder, rhizoma polygonati powder, radix astragali powder, radix puerariae powder, dendrobe powder and fructus lycii powder; the total weight ratio of the whole wheat flour to the traditional Chinese medicine powder is 3: 1. According to the composite functional cereal traditional Chinese medicine formula and the use method thereof, the traditional Chinese medicine powder is prepared, the traditional Chinese medicine powder and the whole wheat flour are mixed in proportion, then water is added, instant wheaten food is prepared, the bioavailability of active ingredients of traditional Chinese medicine can be improved, blood sugar and blood fat are controlled and reduced, arteriosclerosis is prevented and improved while whole wheat is utilized for providing basic nutrition, and the composite functional cereal traditional Chinese medicine formula is suitable for large-scale popularization and application. Amino acids, vitamins and trace elements required by the body are supplemented, good prevention and control effects on cardiovascular and cerebrovascular diseases are achieved, and the problems that a traditional Chinese medicine preparation is poor in palatability and inconvenient to take are solved.