CN113439819A - Oat steamed bun and preparation method thereof - Google Patents
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- CN113439819A CN113439819A CN202110757965.5A CN202110757965A CN113439819A CN 113439819 A CN113439819 A CN 113439819A CN 202110757965 A CN202110757965 A CN 202110757965A CN 113439819 A CN113439819 A CN 113439819A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses oat steamed bread and a preparation method thereof. Belongs to the technical field of food. The oat steamed bun comprises the following components in parts by mass: 100 parts of oat rice, 120-150 parts of water, 25-30 parts of wheat gluten, 12-16 parts of oat flour, 5-10 parts of millet flour, 2-5 parts of yeast, 2-5 parts of white sugar and 0.2-0.6 part of baking soda. Oat rice → washing and soaking → milling paste → mixing of raw and auxiliary materials → fermentation → shaping → fermentation → steaming → finished product preparation. Compared with the prior art, the invention has the following beneficial effects: the invention adopts the method of directly soaking and milling the oat grains to prepare the oat food, furthest reserves the functional nutrient components in the oat grains, develops the oat food by utilizing the oat grains, and has simple process, low cost, obvious functional health care effect and popular color and taste.
Description
Technical Field
The invention relates to the technical field of food, in particular to oat steamed bread and a preparation method thereof.
Background
Oats are one of the important whole grains in human diet and are natural health foods. The intake of sufficient oat helps to reduce the risk of cardiovascular and cerebrovascular diseases, delay postprandial blood sugar rise, control weight and the like.
At present, oat is mainly eaten by people in the form of oat rice, oatmeal and oat flour. Firstly, common oat rice is not easy to cook and is inconvenient to eat. ② the oat germ rice is processed by adopting a new process, most of oat bran and whole germ are reserved, and the oat germ rice can be eaten as staple food. However, the production process of the oat germ rice is complex, the price (about 100 yuan/jin) is expensive, and the oat germ rice is difficult to be accepted by the public. And the oatmeal is prepared by using oats as a raw material and carrying out processes of cleaning, shelling, enzyme deactivation, grain cutting (or not), cooking, tabletting, forming, drying and the like. Can greatly retain the nutrient components in the oat, and is eaten as breakfast and meal, and the consumption is limited. Fourthly, the oat flour has special requirements for processing, and is washed, fried and milled. The high-temperature treatment is easy to damage the nutritional ingredients of the oat, and simultaneously, the energy consumption is also generated; after finishing grinding, about 20 percent of bran is removed. The oat germs are rich in fat, protein, inorganic salt, B vitamins and vitamin E, are easy to separate from endosperm during processing due to soft texture, and flow into bran; about 80% of beta-glucan in the oat is concentrated in the bran, so that the oat loses serious nutrient substances in the milling process, and serious waste is caused. Fifthly, when the oat flour is used for preparing the processed food, because the protein in the oat flour has no ability of forming gluten elasticity and poor gas-holding performance, the oat flour can be matched with wheat flour to prepare various oat foods, so the oat flour in the oat processed food in the current market has little component content (about 30 percent content), and the function health care effect is obviously reduced. Therefore, the daily consumption of high-quality oat processed food in sufficient quantity by the general consumers is greatly limited.
In conclusion, how to provide a processing method can make oat food simple to prepare and make efficient use of oat seed nutrient substances. Is a problem that needs to be solved by those skilled in the art.
Disclosure of Invention
In view of the above, the invention provides oat steamed bread and a preparation method thereof. The oat food is prepared by directly soaking and grinding the oat grains, so that functional nutritional ingredients in oat grains are retained to the greatest extent; avoids the damage and loss of nutrient components caused by stir-frying and removing the oat bran during the production of the oat flour used in the traditional oat food preparation. The oat steamed bread is prepared by utilizing the oat paste, the process is simple, the cost is low, the function health care effect is obvious, and the color and the taste are very popular.
In order to achieve the purpose, the invention adopts the following technical scheme:
the oat steamed bun comprises the following components in parts by mass: 100 parts of oat rice, 120-150 parts of water, 25-30 parts of wheat gluten, 12-16 parts of oat flour, 5-10 parts of millet flour, 2-5 parts of yeast, 2-5 parts of white sugar and 0.2-0.6 part of baking soda.
The beneficial effects are as follows: in the invention, the oat is directly milled to paste, so that bran and whole plumule which originally have core nutritive value of the oat are reserved to the maximum extent. Gluten can be added by adding a proper amount of wheat gluten; the hardness of the dough can be adjusted by adding a small amount of oat flour; adding small amount of millet flour to improve taste. The oat steamed bun prepared by the invention has the advantages of obvious function and health care effect, good color, soft mouthfeel, unique flavor, strong satiety, convenience for eating and lower cost. The health food can meet the requirements of common people on functional health staple food, can also improve the health conditions of special people such as patients with diabetes, hypertension and hyperlipidemia, and is beneficial to the people.
Further, the oat steamed bun comprises the following components in parts by weight: 100 parts of oat rice, 133 parts of water, 28.6 parts of wheat gluten, 14.5 parts of oat flour, 7 parts of millet flour, 4 parts of yeast, 5 parts of white sugar and 0.45 part of baking soda.
A preparation method of oat steamed bread comprises the following steps:
(1) washing and soaking oat rice: soaking the oat in water after cleaning;
(2) paste grinding: milling the soaked oat rice and soaking water together to obtain oat paste;
(3) blending: adding wheat gluten, oat flour, millet flour, yeast and white sugar into the oat paste, and uniformly stirring to obtain dough;
the beneficial effects are as follows: the oat has high amylopectin content, the milled oat paste has high viscosity, smooth dough is difficult to form when the oat paste is mixed with auxiliary materials, and the raw and auxiliary materials can be fermented after being uniformly stirred.
(4) Fermentation: fermenting the dough;
the beneficial effects are as follows: after fermentation is completed, amylopectin in oat is degraded, viscosity is reduced, and dough flexibility is proper.
(5) Shaping and proofing: adding baking soda into the fermented dough, kneading uniformly, shaping, and fermenting;
(6) steaming;
the beneficial effects are as follows: the steaming process not only passivates oat lipoxidase, but also does not damage the nutritional ingredients in the oat, so that the finished oat steamed bread is softer, more delicious and healthier.
(7) Cooling and packaging.
The beneficial effects are as follows: during the processes of milling, blending, fermenting, shaping, proofing and steaming the oat, the crushed oat grains are always mixed with water and are not independently exposed in the air for a long time, and the whole process is not subjected to ultra-high temperature treatment, so that the oat fat cannot be oxidized and deteriorated.
Further, in the step (1), the soaking water temperature is 20 ℃, and the soaking time is 4 hours.
Further, the oat paste in the step (2) is fine and smooth by hand and has no granular feeling.
Further, in the step (4), the fermentation temperature is 30 ℃, the fermentation humidity is 75%, and the fermentation time is 60 minutes.
Further, the fermentation in the step (5) is carried out at the temperature of 30 ℃ and the humidity of 75%, and the fermentation time is 40 minutes.
According to the technical scheme, compared with the prior art, the invention has the following beneficial effects: (1) compared with the method of directly using the oat flour in the market to make the oat processed food, the method has great advantages that the oat milled paste retains the whole-grain nutrient components in the oat grains to the maximum extent, and can ensure the maximization of the functional nutrient components of the oat in a new product by adding a small amount of other food auxiliary materials. The daily requirements of the human body on the whole-grain oat staple food are met, the diet is reasonable, and the healthy living standard of the people is improved. (2) No chemical additive is added in the whole manufacturing process, so that the method is safer. The processing technology is simple, no waste is generated, the cost is low, and the method is green and efficient. (3) The oat steamed bun prepared by the invention has the advantages of high content of nutrient components, good color, soft mouthfeel, unique flavor, strong satiety and remarkable function health care effect. The edible steamed bread conforms to the dietary habits of most Chinese people. Although the oat steamed bread is a staple food product, the oat steamed bread has the quality of a health-care product, and the price of common mass food is large in demand. Small commodity and large market. (4) The invention opens up a new way for the effective utilization of the oat, and has obvious progress compared with other similar technologies.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The raw materials required by the embodiment of the invention are conventional experimental materials, purchased from commercial channels, such as:
gluten meal was purchased from: new city of Xinzhou powder industry Co., Ltd.
Oat rice and oat flour were purchased from: zhangjiakou in Hebei, Bayuan commercial and trade Co.
Millet is purchased from: the flour is milled in a laboratory by the professional cooperative of the processing of the Afukoqin Qin Hongyun city of inner Mongolia red mountain.
The grinding machine used in the invention: hebei iron lion refiner type YL90L2, 2800 revolutions per minute.
The experimental methods not mentioned in the examples are conventional experimental methods, and are not described in detail herein.
Example 1
The oat steamed bun has the following formula:
100kg of oat rice, 120kg of water, 25kg of wheat gluten, 12kg of oat flour, 5kg of millet flour, 2kg of yeast, 2kg of white sugar and 0.2kg of baking soda.
The preparation method comprises the following steps:
(1) soaking: cleaning oat, adding warm water of 20 deg.C, and soaking for 4 hr.
(2) Paste grinding: and adding the soaked oat rice and soaking water into a pulping machine together, and pulping to obtain the oat paste.
(3) Blending raw materials and auxiliary materials: and (3) adding the wheat gluten, the oat flour, the millet flour, the yeast and the white sugar into the oat paste prepared in the step (2) together, and stirring uniformly.
(4) Fermentation: the fermentation temperature is 30 ℃, the humidity is 75%, the fermentation time is 60 minutes, and the dough volume is 2 times larger.
(5) Shaping and proofing: adding baking soda into the fermented dough, uniformly kneading, shaping, placing into a fermentation box, fermenting at 30 deg.C and humidity of 75% for 40 min until the volume is obviously increased.
(6) Steaming: after the water is boiled, putting the proofed steamed bun blanks into a pot, steaming for 18 minutes, and turning off the fire for stewing for 2 minutes.
(7) Cooling and packaging.
Example 2
The oat steamed bun has the following formula:
100kg of oat rice, 150kg of water, 30kg of wheat gluten, 16kg of oat flour, 10kg of millet flour, 5kg of yeast, 5kg of white sugar and 0.6kg of baking soda.
The preparation method is the same as example 1.
Example 3
The oat steamed bun has the following formula:
100kg of oat rice, 133kg of water, 28.6kg of wheat gluten, 14.5kg of oat flour, 7kg of millet flour, 4kg of yeast, 5kg of white sugar and 0.45kg of baking soda.
The preparation method is the same as example 1.
Experiment 1
The steamed bread is evaluated by adopting a sensory evaluation method, and the special wheat flour steamed bread is used as a contrast.
(1) The assessor: and respectively selecting 70 th 5 judges and 80 th 5 judges for the test, and carrying out sensory evaluation training before evaluation.
(2) The evaluation method comprises the following steps: and (4) inspecting and scoring the aspects of color, luster, organization, taste and form of the product by a scoring method of sensory evaluation, and taking the average score of the product. The color, the fragrance, the taste and the tissue state of the product are respectively graded through a total score of 100, the indexes of 15 points of color, 20 points of shape, 25 points of tissue and 40 points of taste are graded, and the scores are accumulated for analysis.
(3) And (4) evaluation results: finally, the average score of the sensory evaluation of the steamed bread is 92, and the score of the special wheat flour steamed bread is 88. The steamed bun has the advantages of natural color, uniform internal tissue, moderate volume, soft and comfortable mouthfeel, no dry feeling and oat fragrance in aftertaste.
After volunteers with a year history of diabetes eat the oat steamed bread, hunger among three meals disappears after one week, and the whole body feeling is more powerful than before.
The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (7)
1. The oat steamed bun is characterized by comprising the following components in parts by mass: 100 parts of oat rice, 120-150 parts of water, 25-30 parts of wheat gluten, 12-16 parts of oat flour, 5-10 parts of millet flour, 2-5 parts of yeast, 2-5 parts of white sugar and 0.2-0.6 part of baking soda.
2. The oat steamed bread as claimed in claim 1 is characterized by comprising the following components in parts by mass: 100 parts of oat rice, 133 parts of water, 28.6 parts of wheat gluten, 14.5 parts of oat flour, 7 parts of millet flour, 4 parts of yeast, 5 parts of white sugar and 0.45 part of baking soda.
3. The method for preparing the oat steamed bread as claimed in claim 1 or 2, which comprises the following steps:
(1) washing and soaking oat rice: soaking the oat in water after cleaning;
(2) paste grinding: milling the soaked oat rice and soaking water together to obtain oat paste;
(3) blending: adding wheat gluten, oat flour, millet flour, yeast and white sugar into the oat paste, and uniformly stirring to obtain dough;
(4) fermentation: fermenting the dough;
(5) shaping and proofing: adding baking soda into the fermented dough, kneading uniformly, shaping, and fermenting;
(6) steaming;
(7) cooling and packaging.
4. The method according to claim 3, wherein the soaking in the step (1) is carried out at a temperature of 20 ℃ for 4 hours.
5. The method of claim 3, wherein the oat paste of step (2) is smooth and non-grainy by hand.
6. The method according to claim 3, wherein the fermentation in the step (4) is carried out at a fermentation temperature of 30 ℃ and a fermentation humidity of 75% for a fermentation time of 60 minutes.
7. The method according to claim 3, wherein the proofing in the step (5) is carried out at a proofing temperature of 30 ℃, a proofing humidity of 75% and a proofing time of 40 minutes.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115715571A (en) * | 2022-11-29 | 2023-02-28 | 石家庄市农林科学研究院 | Flowering oat steamed bun and making process thereof |
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| CN104137967A (en) * | 2014-06-17 | 2014-11-12 | 吉林省白城市农业科学院 | Oat premix powder |
| CN104286690A (en) * | 2014-11-04 | 2015-01-21 | 郑州职业技术学院 | Steamed oatmeal buns and processing method thereof |
| CN106578907A (en) * | 2016-12-15 | 2017-04-26 | 张家口市农业科学院 | Whole-oatmeal steamed bread and making method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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