CN109770210A

CN109770210A - A kind of barley-wheat composite flour steamed bread and preparation method thereof

Info

Publication number: CN109770210A
Application number: CN201910146749.XA
Authority: CN
Inventors: 肖香; 赵延胜; 张家艳; 周兴华; 董英
Original assignee: Jiangsu University
Current assignee: Jiangsu University
Priority date: 2019-02-27
Filing date: 2019-02-27
Publication date: 2019-05-21

Abstract

The invention belongs to the field of food nutrition and health, and relates to a barley-wheat composite flour steamed bun and a preparation method thereof; it is composed of the following components: whole barley flour, whole wheat flour, gluten, guar gum, β-glucan enzymes and ɑ-amylases. Preparation method: remove the shells of barley and wheat, treat with a double-screw extruding extruder, obtain an extruded extruded product, grind it, and use the backfill method to grind it again, then mix the milled product twice, and pass it through a 100-mesh sieve; The whole barley flour and the whole wheat flour are added to the vacuum mixer according to the ratio, and then the gluten, guar gum, β-glucanase and ɑ-amylase are added according to the ratio, and finally yeast, and flour are added. The dough is obtained; the finished steamed bread is obtained by fermentation and cooking; the barley-wheat composite flour steamed bread prepared by the present invention has good sensory quality and is rich in dietary fiber, protein, various vitamins, minerals and other nutrients, and can be used as a health care product. food.

Description

A kind of barley-wheat composite powder steamed bun and preparation method thereof

Technical field

The invention belongs to food nutritions and health field, and in particular to a kind of barley-wheat composite powder steamed bun and its preparation Method.

Background technique

Barley has thousands of years plantation history in China, is a kind of traditional crops；Currently, most in the market Barley be used as feed, wine brewing, the ratio very little for food processing.The nutritional ingredient of barley meets wanting for modern nutriology It asks, has the characteristics that " three high two is low ", i.e. high protein, high-cellulose, homovitamin, low fat, low sugar, in addition, barley is rich in It is daily required exhausted to supplement human body for the lysine lacked in polyphenol compound, beta glucan, minerals and general cereal Most of nutrient.

Steamed bun is generally made using the wheat flour of finishing, but such wheat flour lost many dietary fibers and Wei Sheng Element；And the shortcomings that finishing wheat can be made up rich in high dietary-fiber, homovitamin, high beta glucan in barley；The present invention Steamed bun is made using the full powder of barley, its nutritional ingredient is can effectively improve, assigns the more healthy functions of steamed bun.But due to barley Palatability is poor and is free of mucedin, cannot form viscoelastic dough, and can be only formed plastic hard dough, when the full powder of barley When additive amount is excessive in steamed bun, not only results in dough and be difficult to shape, and the quality of steamed bun can be seriously affected；And with Wheat bran content rises, and the steamed bun shelf-life is caused to decline.

Chinese patent CN105076995A discloses a kind of preparation method of mixed grain steamed bread, and this method mixes plurality of raw materials It closes, mixed grain steamed bread is made, so that steamed bun nutrition is comprehensive.Henan China polytechnical university Wang Yuanhui et al., in the difference of research in 2018 Influence of the granularity wheat flour to dough and steamed bread quality obtains the sample in 180~200 mesh sections, consistent internal structure, elasticity Good, raciness.Chinese patent CN107736552A discloses Chinese yeast as fermenting microbe, the wheat flour for mixing of fermenting, sweet potato Powder, maize flour and wheat germ powder obtain fermentation face head, by itself and cereal sweet tea embryo of silkworms co-fermentation, obtain that quality is soft, mouthfeel The steamed bun of chewiness.Main reason is that: the barley full-powder steamed bread of low content is easy to be made and mouthfeel, color are easily deployed, still With the rising of the full powder additive amount of barley, process for preparing steamed buns, dough property, mouthfeel etc. are difficult to hold.Above-mentioned patent and Document discloses the manufacture craft of various steamed buns, mainly a small amount of other grain dusts of addition, and the full powder steamed bun of the barley of higher proportion Head is there is not yet relevant patent and reported literature.

Summary of the invention

The present invention provides product in the manufacture craft and steamed bun of a kind of full powder of fifty percent or more barley and wheat flour compounding The research of quality improving agent addition parameter.

Selecting the full powder of barley is the primary raw material for making steamed bun, and wherein barley is obtained after double helix exrusion expanding treatment The full powder of the barley arrived, its additive amount have fifty percent or more；Various quality improvers are added, mouthfeel, the color of steamed bun are improved；To obtained Steamed bun carry out sensory evaluation and properties measurement.

In order to achieve the goal above, the specific steps of the present invention are as follows:

A kind of full cereal composite powder steamed bun of barley-wheat, by percentage to the quality, including following raw material: the full powder of barley 50%~70%, wheat flour 12%~41%, quality improver 9%~18%.

Preferably, the full powder of the barley and wheat flour are the full powder of cereal for including plumule, endosperm and wheat bran.

Preferably, the full powder of the barley very wheat flour is carried out using double helix exrusion extruding steady based on backfill method Fixedization treated the full powder of barley and wheat flour.

Preferably, the quality improver includes Gluten, guar gum, 1,4 beta-glucanase and ɑ-amylase；Wherein paddy Protein powder additive amount is 8%~16%, the additive amount of guar gum is 0.5%~1%, 1,4 beta-glucanase additive amount be 0.3%~ 1%, ɑ-amylase additive amount is 0.005%~0.01%.

A method of barley-wheat composite powder steamed bun is prepared, is carried out in accordance with the following steps:

(1) barley, wheat are removed into shell, then cleans, dries；

(2) step (1) treated barley, wheat berry double helix exrusion bulking machine are handled, obtains extrusion production Object；

(3) the extrusion product that step (2) obtains is milled, and using backfill method to the bran in barley, wheat Skin, plumule, endosperm etc. are milled again, then mix the product that is milled twice, respectively obtain the full powder of full cereal barley and wheat Quan Fen is finally sieved with 100 mesh sieve；

(4) the barley Quan Fenyu wheat flour after sieving is mixed according to the ratio uniform of 50%~70% and 12%~41% It closes, obtains barley-wheat composite powder.

(5) barley-wheat composite powder will be obtained and mixes 15min in vacuum dough mixing machine；

(6) it then adds quality improver in mixed powder again according to the proportion and 0.5%~2% yeast and wheat flour obtains Dough；

(7) it after dough obtained being put into 37 DEG C of baking ovens the 30min~120min that ferments, rubs into steamed bun shape, then carry out The secondary fermentation of 15min；

(8) dough after fermentation is put into 20~30min of boiling in pot and obtains steamed bun finished product.

Preferably, the actual conditions of the processing of extruder described in step (2) are as follows: screw speed 40Hz, processing temperature 160 DEG C of degree, extrusion pressure are 8Mpa.

Advantages of the present invention:

(1) present invention to greatest extent breaks the nutritional applications of barley using barley as main production raw material in food Barley was used for the situation in feed and beer in the past, provides scientific basis for the further development and utilization of big wheat food.

(2) barley is passed through double helix exrusion expanding treatment by the present invention, easy to operate, at low cost, safely controllable.

(3) barley is applied in daily eaten steamed bun by the present invention, can satisfy people's nutritional need；And the present invention The barley-wheat composite powder steamed bun of preparation have preferable organoleptic quality be also rich in dietary fiber, protein and various vitamins, The nutriments such as minerals can be used as a kind of health food, be conducive to the improvement of China's resident's holistic health level.

(4) present invention obtains the recovery of barley-wheat composite powder steamed bun, elasticity and chewiness are big, vertical section stomata It is small and uniform, smell and there is barley fragrance, chewy texture of tasting easily to be esthetically acceptable to the consumers.

Detailed description of the invention

Fig. 1 is barley-wheat composite powder steamed bun product picture prepared by embodiment 1.

Specific embodiment:

Embodiment 1:

(1) barley, wheat are removed into shell, then cleans, dries；

(2) step (1) treated barley, wheat berry double helix exrusion bulking machine are handled, obtains extrusion production Object；The actual conditions of extruder processing are as follows: screw speed 40Hz, 160 DEG C of processing temperature, extrusion pressure are 8Mpa；

(4) the barley Quan Fenyu wheat flour after sieving is mixed according to 50% and 38% ratio uniform, obtains barley- Wheat composite powder.

(6) 10% Gluten, 1% 1,4 beta-glucanase, guar gum is then added in mixed powder again according to the proportion to add The yeast and wheat flour that dosage is 1%, ɑ-amylase additive amount is 0.01% and 0.5%~2% obtain dough；

(7) it after dough obtained being put into 37 DEG C of baking ovens the 60min that ferments, rubs into steamed bun shape, then carry out the two of 15min Secondary fermentation；

(8) dough after fermentation is put into boiling 30min in pot and obtains steamed bun finished product.

Embodiment 2:

(1) barley, wheat are removed into shell, then cleans, dries；

(4) the barley Quan Fenyu wheat flour after sieving is mixed according to 60% and 30% ratio uniform, obtains barley- Wheat composite powder.

(6) 8% Gluten, 0.5% 1,4 beta-glucanase, guar gum is then added in mixed powder again according to the proportion to add The yeast and wheat flour that dosage is 0.5%, ɑ-amylase additive amount is 0.01% and 0.5%~2% obtain dough；

Embodiment 3:

(1) barley, wheat are removed into shell, then cleans, dries；

(4) the barley Quan Fenyu wheat flour after sieving is mixed according to 70% and 14% ratio uniform, obtains barley- Wheat composite powder.

(6) 15% Gluten, 0.3% 1,4 beta-glucanase, guar gum are then added in mixed powder again according to the proportion The yeast and wheat flour that additive amount is 0.7%, ɑ-amylase additive amount is 0.005% and 0.5%~2% obtain dough；

The steamed bun for preparing chosen in embodiment 1 carries out following index determining:

1. steamed bun texture: carrying out hardness, adhesive type, recovery, elasticity, cohesiveness, glue elasticity and nozzle to obtained steamed bun The measurement of chewing property；The cooling 1h of steamed bun finished product will be obtained, then the longitudinal sectional steamed bun thin slice at 2mm, carries out TPA measurement.Determination condition Are as follows: rate before testing: 1.00mm/sec, test rate: 1mm/sec, rate after test: 1mm/sec, compression distance: 6mm, touching Power: 5g, probe type: P/25 type.It is obtained according to texture result, the elasticity of steamed bun, recovery are with inoculum of dry yeast without obvious phase Guan Xing, cohesiveness is preferable, can form relatively stable network structure.

1 steamed bun texture analysis of table

2. sensory evaluation: national standard GBT21118-2007 " wheat flour steamed bun " standard such as table 3, according to the evaluation of wheat steamed bun The slightly modified sensory evaluation criteria that barley-wheat composite steamed bread is made of standard, as shown in table 4.

2 wheat flour steamed bun standard of table

3 sensory evaluation criteria of table

It invites southern and northern each 15 people of trial test personnel as subjective appreciation group, gives a mark, be averaged by subjective appreciation table Value.As a result such as table 4, according to sensory evaluation as can be seen that the outer light shape of barley-wheat composite powder steamed bun is preferable, epidermis is inadequate Smooth but pucker-free and collapsing；The color of steamed bun is brown, though it is not the white color of wheat steamed bun, but after adding barley Normal coarse food grain color；Vertical section stomata is small and uniform；Malleable is preferable, can restore, taste well after being pressed with hand There is chewy texture, does not stick to one's teeth；Hear the fragrance for having barley.

4 steamed bun sensory evaluation score of table

There is barley-wheat composite powder steamed bun prepared by the present invention preferable organoleptic quality to be also rich in dietary fiber, albumen The nutriments such as matter and various vitamins, minerals, can be used as a kind of health food, using steamed bun produced by the present invention in daily In canteen, the intake of gut metabolism and raising high protein, dietary fiber etc. can be helped improve.

Illustrate: above embodiments are only to illustrate the present invention and not limit the technical scheme described by the invention；Therefore, Although this specification is referring to above-mentioned each embodiment, the present invention has been described in detail, the common skill of this field Art personnel should be appreciated that and still can modify to the present invention or equivalent replacement；And all do not depart from spirit of the invention and The technical solution and its improvement of range, should all cover in scope of the presently claimed invention.

Claims

1. A barley-wheat composite flour steamed bun, characterized in that, by mass percentage, comprising the following raw materials: 50%-70% of whole barley flour, 12%-41% of whole wheat flour, 9%-18% of quality improver .

2 . The barley-wheat composite flour steamed bun according to claim 1 , wherein the barley whole flour and wheat whole flour are whole grain flours including germ, endosperm and bran. 3 .

3. barley-wheat composite flour steamed bread according to claim 1, is characterized in that, described whole barley flour and whole wheat flour are based on backfilling method, utilize double-screw extrusion puffing to carry out the whole barley flour after stabilization treatment and whole wheat flour.

4. barley-wheat composite flour steamed bread according to claim 1, is characterized in that, described quality improver comprises gluten, guar gum, β-glucanase and ɑ-amylase; wherein gluten The addition amount of powder is 8% to 15%, the addition amount of guar gum is 0.5% to 1%, the addition amount of β-glucanase is 0.3% to 1%, and the addition amount of ɑ-amylase is 0.005% to 0.01% .

5. a method for preparing the barley-wheat composite flour steamed bread as described in any one of claims 1-4, is characterized in that, carry out according to the following steps:

(1) the barley and wheat are removed from the husk, then cleaned and dried;

(2) the barley and wheat grains treated in step (1) are treated with a twin-screw extruding extruder to obtain an extruded extruded product;

(3) grinding the extruded product obtained in step (2), and using the backfill method to grind the bran, germ, endosperm, etc. in the barley and wheat again, and then mixing the grinding products twice to obtain respectively Whole grain whole grain barley flour and whole wheat flour, finally pass through a 100-mesh sieve;

(4) uniformly mixing the sieved whole barley flour and whole wheat flour according to the proportions of 50%-70% and 12%-41% to obtain the barley-wheat composite flour.

(5) will obtain barley-wheat composite powder and mix 15min in vacuum dough mixer;

(6) Then add a quality improver and 0.5% to 2% yeast to the mixed powder according to the proportion, and knead the dough to make a dough;

(7) put the prepared dough into a 37°C oven and ferment for 30min～120min, knead it into a steamed bread shape, and then carry out secondary fermentation for 15min;

(8) Put the fermented dough into a pot and cook for 20-30 minutes to obtain a finished steamed bun.

6. the method for barley-wheat composite flour steamed bread according to claim 5, is characterized in that, described in step (2), the concrete condition of extruding extruder processing is: screw speed is 40Hz, processing temperature 160 ℃, extrusion The puffing pressure is 8Mpa.