CN103750153A - High-content super-fine tartary buckwheat steamed bun and production method thereof - Google Patents

High-content super-fine tartary buckwheat steamed bun and production method thereof Download PDF

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CN103750153A
CN103750153A CN201410058392.7A CN201410058392A CN103750153A CN 103750153 A CN103750153 A CN 103750153A CN 201410058392 A CN201410058392 A CN 201410058392A CN 103750153 A CN103750153 A CN 103750153A
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steamed bun
parts
tartary buckwheat
miniaturization
water
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王霞
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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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/14—Yeasts or derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • 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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  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
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  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Confectionery (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention provides a high-content super-fine tartary buckwheat steamed bun and a production method thereof in a research manner in order to achieve the purpose of improving the quality of tartary buckwheat products. According to the method, through the adding of microcapsule glucose oxidase, gluten powder, transglutaminase, pentosanase, xanthan gum, chitooligosaccharides, sodium stearyl lactate, monostearin and soybean lecithin, the powdery properties such as water absorptivity, extensibility and air retaining property, the stretching property and the fermenting properties of the high-content super-fine tartary buckwheat steamed bun and the sensing quality of the bun are improved; aspartame, xylitol, ascorbic acid and citric acid are added to condition the bitter taste of the tartary buckwheat steamed bun; a reasonable technology is adopted to develop the high-content super-fine tartary buckwheat steamed bun which has the advantages of strong flexibility, large volume, fine taste and weak bitter taste and is suitable for diabetes patients to eat. The defects of tartary buckwheat steamed bun products, including low adding quantity, coarse taste and heavy bitter taste, are overcome by the method. The high-content super-fine tartary buckwheat steamed bun not only is favorable to improving the sugar metabolism of the diabetes patients, but also can comprehensively meet the nutrient requirements of the diabetes patients.

Description

A kind of high-load miniaturization duck wheat steamed bun and production method thereof
Technical field
The present invention relates to a kind of steamed bun and processing method thereof, especially relate to be applicable to diabetes patient healthy staple food---high-load miniaturization duck wheat steamed bun and processing method thereof, belong to food processing technology field.
Background technology
Duck wheat belongs to " integration of drinking and medicinal herbs " property crop, in recent years the research of bitter buckwheat nourishing value and medical value is become to focus.Duck wheat contains the nutritional labelings such as resistant starch, abundant dietary fiber, bioflavonoid, chiro-inositol and mineral matter chromium, selenium, is applicable to very much diabetes patient.Be summarized as follows: (1) resistant starch, the resistant starch ratio in duck wheat, up to 6.4%, is conducive to the steady of after-dinner blood sugar of diabetes patients.(2) bioflavonoid.Duck wheat contains the compositions such as flavone compound that other Cereals do not have, sterols, organic acid, triterpenes, Anthraquinones, has good health care.Reported from Fagopyrum plant to separate to obtain more than 40 and plant flavone compound, be wherein mainly rutin and account for 80%.(3) duck wheat contains abundant dietary fiber, and the especially glucan of colloidal substance, reaches 1.62% of bitter buckwheat gross mass.Dietary fiber can increase the sensitiveness of insulin, reduces the demand of body to insulin; Obstruction carbohydrate is rapidly absorbed to slow down blood sugar and climbs sharply; Effectively control the concentration of blood sugar, be conducive to the improvement of diabetes patient's state of an illness.(4) chiro-inositol.In buckwheat, chiro-inositol exists with free state or in conjunction with state, and its structure is similar to a kind of insulin and regulates amboceptor, directly promotes insulin and its receptors bind, thereby promotes that insulin plays a role.(5) duck wheat is containing abundant mineral matter chromium, selenium and magnesium etc.Chromium is the important active substances that forms GTF (GTF), and GTF can strengthen insulin function, to improve Glucose tolerance test, reduce blood sugar very important, distinctive selenium element in duck wheat simultaneously, it is the necessary trace element of insulin cell, can increase diabetic's insulin secretion, reduce blood sugar, improve symptom.
Mainly there is three aspects: problem in the present stage research of duck wheat food: the problem of (1) and mouthfeel ubiquity " hardship " " slightly " " firmly " unbalanced due to duck wheat oneself protein proportion of composing, make the adding proportion lower (10%-30%) of duck wheat in most mixed powder goods, do not bring into play good health care; (2) farinograph property of duck wheat has determined that its exploitation mainly concentrate on tea, composite beverage and nutrient powder aspect (Chinese patent CN101554236, CN1633867), consumer's consumption per day is less, can not serve as staple food edible, hypoglycemic effect is not obvious; (3) target group of existing duck wheat health-care products is indefinite, not yet has for the high-quality Tartary Buckwheat of diabetes patient's entirety nutritional need and comes out.
Steamed bun is one of traditional staple food of China, is the leading role of the daily dining table of people.According to estimates, the wheat flour that the north makes for steamed bun accounts for 70% left and right of the total consumption of flour, and the consumption figure of southern steamed bun is also ascendant trend year by year, and little small steamed bun fully develops talents.In China, diabetes have become after cardiovascular and cerebrovascular diseases, tumour to the most dangerous disease of human life.Patient has reached 4,000 ten thousand, and the incidence of disease continues rising and is the trend of rejuvenation.This makes the research and development of antihypelipidemic foodstuff more urgent.The present invention is according to idiotrophic feature and the edible quality of duck wheat, research and development are a kind of for diabetes patient's nutritional need, have the new function food of nutrition, delicious food and functional characteristic concurrently---high-load miniaturization duck wheat steamed bun, diabetes patient's new selection be will become, huge economic benefit and social benefit produced.
Summary of the invention
The technical problem to be solved in the present invention is, overcomes the deficiencies in the prior art, and a kind of healthy staple food of the diabetes patient's of meeting nutritional need is provided---formula and the production method of miniaturization high-load duck wheat steamed bun.Adopt vibration type mill for producing extra micro powder that tartary buckwheat powder is carried out to miniaturization processing, mild condition, simple to operate.In steamed bun of the present invention, the addition of tartary buckwheat powder is high, and adopt plurality of enzymes preparation, modifying agent and local flavor conditioning agent safely and efficiently to improve, the addition that greatly improved traditional duck wheat food grains other than rice and wheat is low, mouthfeel thick, the shortcoming of heavy bitter taste, the real dining table of duck wheat having been brought up to consumer.
to achieve these goals, technical scheme of the present invention is:
The present invention's high-load miniaturization duck wheat steamed bun, comprise following mass parts raw material: miniaturization tartary buckwheat powder 100-120 part, high gluten wheat flour 80-100 part, Gluten 12-24 part, active dry yeast 4-8 part, micro-encapsulation glucose oxidase 100-400 U, TGase 0-100U, pentosanase 20-120U, xanthans 0-1.2 part, chitin oligosaccharide 0-1.5 part, stearoyl lactate 0.3-1.6 part, monoglyceride 0.4-1.5 part, soybean lecithin 0.5-2.5 part, Aspartame 0.06-0.18 part, xylitol 5-20 part, ascorbic acid 0.4-2.0 part, citric acid 0.2-0.8 part, water 100-160 part.
In the present invention, commercially available common tartary buckwheat powder is through omnidirectional planetary ball mill miniaturization processing, and rotating speed is 200-600 rpm, milling time 20-120 min, and particle diameter is mainly distributed within the scope of 20-40 μ m.After miniaturization is processed, the mouthfeel of duck wheat steamed bun is finer and smoother, and aging conditions is improved, and the dissolution rate of active ingredient rutin improves.
The preparation method of the present invention's high-load miniaturization duck wheat steamed bun, comprises the following steps:
(1) miniaturization tartary buckwheat powder 100-120 part, high gluten wheat flour 80-100 part, Gluten 12-24 part, active dry yeast 4-8 part, pours in dough mixing machine after above raw material is accurately weighed, and fully mixes;
(2) take complex enzyme formulation, comprise micro-encapsulation glucose oxidase 100-400U, TGase 0-100U, pentosanase 20-120U, after accurately weighing, join in 20 parts of water, fully dissolve stand-by;
(3) take composite flavor conditioning agent, comprise Aspartame 0.06-0.18 part, xylitol 5-20 part, ascorbic acid 0.4-2.0 part, citric acid 0.2-0.8 part, after accurately weighing, join in 20 parts of water, fully dissolve stand-by;
(4) take composite modifying agent, xanthans 0-1.2 part, adds 50 parts of swelling spending the night of water, adds chitin oligosaccharide 0-1.5 part, stearoyl lactate 0.3-1.6 part, monoglyceride 0.4-1.5 part, soybean lecithin 0.5-2.5 part, and 2-5min is stand-by in emulsifier emulsification;
(5) the stand-by solution of step (2) (3) (4) is joined in 50 ℃ of water, make water inventory reach 100-160 part, 30 ℃ of left and right of temperature, this mixture is added in the described dough mixing machine of step (1), middling speed stir 4-6 min in dough containing fecula, tack-free, flexible when rubbing, smooth surface is as degree;
(6) dough step (5) Suo Shu is placed in to proofing box, at the condition bottom fermentation 30-50min of 35 ℃ of relative humidity 80%, be divided into the face base of weight 80-120 g, rub into by hand the circular steamed bun base that size is even, proterties is identical, secondary proofs 20-50min, on boiling water, cage steams 15-20 min, after cooling 60 min of room temperature, can pack.
In said method, in step (2), micro-encapsulation glucose oxidase is through the dual crosslinked gel copolymer obtaining, to prepare gained by Ah-ACMS, and this technique has been applied for as national patent, patent No. ZL200810020134.4; In step (4), the average molecular mass of chitin oligosaccharide is 500-5000, and deacetylation is 80%-98%.
beneficial effect of the present invention
The present invention's miniaturization duck wheat steamed bun, the adding proportion high (mass fraction is more than 50%) that maximum feature is duck wheat, the real dining table of duck wheat having been brought up to people, becomes healthy staple food.To the improvement of this steamed bun, mainly divide three aspects:
(1) low for tartary buckwheat powder gluten content, araboxylan content is high, goods are held the feature a little less than gas, add Gluten, micro-encapsulation glucose oxidase, TGase, pentosanase, xanthans, chitin oligosaccharide, stearoyl lactate, monoglyceride, soybean lecithin and improve.The rheological properties such as the formation time of final mixed powder, stabilization time, extensibility, toughness, viscoplasticity are optimized; Ratio of height to diameter, specific volume and the sensory evaluation score of steamed bun significantly improve; Hardness, elasticity, resistance to chewing property and the aging conditions of steamed bun core are improved.
(2) rutin in tartary buckwheat powder not only has good function of blood sugar reduction, also given its goods distinctive bitter taste, the high-load duck wheat steamed bun bitter taste of improvement is not strong, almost cannot swallow, had a strong impact on the organoleptic quality of steamed bun, consumer's acceptance level is low.The present invention regulates the pH value of dough by adding ascorbic acid and citric acid, the molecular conformation of rutin is changed, being taste ability significantly declines, and add Aspartame and xylitol plays the effect of covering the mutual-detoxication to bitter taste, by rational proportion, make final steamed bun products there is the delicate fragrance of buckwheat, a little less than bitter taste, fresh and sweet agreeable to the taste, without the feature of tart flavour.
(3) modifying agent using in the present invention all meets diabetes patient's health needs, and chitin oligosaccharide and soybean lecithin have certain function of blood sugar reduction concurrently simultaneously.Results of animal shows that this miniaturization duck wheat steamed bun can significantly improve the fasting blood sugar of mouse, sugar tolerance and serum insulin content, and blood sugar decreasing effect is obvious.
Below in conjunction with specific embodiments, the present invention is described in further details.
embodiment 1
The present embodiment high-load duck wheat steamed bun, comprise following mass parts raw material: 100 parts of tartary buckwheat powders, 100 parts of high gluten wheat flours, 12 parts of Glutens, 5 parts of active dry yeasts, (average molecular mass is 500 for 0.5 part of micro-encapsulation glucose oxidase 400U, TGase 60U, pentosanase 60U, 0.2 part of xanthans, chitin oligosaccharide, deacetylation is 90%), 0.3 part of stearoyl lactate, 0.4 part of monoglyceride, 0.5 part of soybean lecithin, 0.08 part of Aspartame, 8 parts of xylitols, 0.8 part, ascorbic acid, 0.6 part of citric acid, 150 parts, water.
The preparation method of the high-load duck wheat steamed bun of the present embodiment, it comprises the steps:
(1) 100 parts of tartary buckwheat powders, 100 parts of high gluten wheat flours, 12 parts of Glutens, 5 parts of active dry yeasts, pour in dough mixing machine after above raw material is accurately weighed, and fully mix;
(2) take complex enzyme formulation, comprise micro-encapsulation glucose oxidase 400U, TGase 60U, pentosanase 60U, after accurately weighing, join in 20 parts of water, fully dissolve stand-by;
(3) take composite flavor conditioning agent, comprise 0.08 part of Aspartame, 8 parts of xylitols, 0.8 part, ascorbic acid, 0.6 part of citric acid, after accurately weighing, join in 20 parts of water, fully dissolve stand-by;
(4) take composite modifying agent, 0.2 part of xanthans, adds 50 parts of swelling spending the night of water, adds 0.5 part of chitin oligosaccharide, 0.3 part of stearoyl lactate, 0.4 part of monoglyceride, 0.5 part of soybean lecithin, and 2 min are stand-by in emulsifier emulsification;
(5) the stand-by solution of step (2) (3) (4) is joined in 50 ℃ of water, make water inventory reach 150 parts, 30 ℃ of left and right of temperature, this mixture is added in the described dough mixing machine of step (1), middling speed stir 5 min in dough containing fecula, tack-free, flexible when rubbing, smooth surface is as degree;
(6) dough step (5) Suo Shu is placed in to proofing box, at condition bottom fermentation 50 min of 35 ℃ of relative humidity 80%, be divided into the face base of weight 100 g, rub into by hand the circular steamed bun base that size is even, proterties is identical, secondary proofs 50 min, on boiling water, cage steams 20 min, after cooling 60 min of room temperature, can pack.
embodiment 2
The present embodiment high-load miniaturization duck wheat steamed bun, comprise following mass parts raw material: 100 parts of miniaturization tartary buckwheat powders, 80 parts of high gluten wheat flours, 16 parts of Glutens, 6 parts of active dry yeasts, (average molecular mass is 1500 for 1.5 parts of micro-encapsulation glucose oxidase 200U, TGase 100U, pentosanase 100U, chitin oligosaccharides, deacetylation is 95%), 1.0 parts of stearoyl lactates, 1.0 parts of monoglycerides, 1.5 parts of soybean lecithins, 0.12 part of Aspartame, 8 parts of xylitols, 1.2 parts, ascorbic acid, 0.4 part of citric acid, 140 parts, water.
Tartary buckwheat powder is through omnidirectional planetary ball mill miniaturization processing, and rotating speed is 400 rpms, milling time 100 min, and particle diameter is mainly distributed within the scope of 20-35 μ m.
The preparation method of the high-load miniaturization duck wheat steamed bun of the present embodiment, it comprises the steps:
(1) 100 parts of miniaturization tartary buckwheat powders, 80 parts of high gluten wheat flours, 16 parts of Glutens, 6 parts of active dry yeasts, pour in dough mixing machine after above raw material is accurately weighed, and fully mix;
(2) take complex enzyme formulation, comprise micro-encapsulation glucose oxidase 200U, TGase 100U, pentosanase 100U, after accurately weighing, join in 20 parts of water, fully dissolve stand-by;
(3) take composite flavor conditioning agent, comprise 0.12 part of Aspartame, 8 parts of xylitols, 1.2 parts, ascorbic acid, 0.4 part of citric acid, after accurately weighing, join in 20 parts of water, fully dissolve stand-by;
(4) take composite modifying agent, comprise 1.5 parts of chitin oligosaccharides, 1.0 parts of stearoyl lactates, 1.0 parts of monoglycerides, 1.5 parts of soybean lecithins, 5 min are stand-by in emulsifier emulsification;
(5) the stand-by solution of step (2) (3) (4) is joined in 50 ℃ of water, make water inventory reach 140 parts, 30 ℃ of left and right of temperature, this mixture is added in the described dough mixing machine of step (1), middling speed stir 5 min in dough containing fecula, tack-free, flexible when rubbing, smooth surface is as degree;
(6) dough step (5) Suo Shu is placed in to proofing box, at condition bottom fermentation 45 min of 35 ℃ of relative humidity 80%, be divided into the face base of weight 100 g, rub into by hand the circular steamed bun base that size is even, proterties is identical, secondary proofs 50 min, on boiling water, cage steams 20 min, after cooling 60 min of room temperature, can pack.
embodiment 3
The present embodiment high-load miniaturization duck wheat steamed bun, comprise following mass parts raw material: 100 parts of miniaturization tartary buckwheat powders, 80 parts of high gluten wheat flours, 16 parts of Glutens, 8 parts of active dry yeasts, micro-encapsulation glucose oxidase 200U, TGase 20U, pentosanase 60U, 1.0 parts of xanthans, (average molecular mass is 3000 for 1.0 parts of chitin oligosaccharides, deacetylation is 85%), 1.2 parts of stearoyl lactates, 0.6 part of monoglyceride, 2.0 parts of soybean lecithins, 0.16 part of Aspartame, 16 parts of xylitols, 1.6 parts, ascorbic acid, 0.2 part of citric acid, 130 parts, water.
Tartary buckwheat powder is through omnidirectional planetary ball mill miniaturization processing, and rotating speed is 600 rpms, milling time 30min, and particle diameter is mainly distributed within the scope of 20 ~ 40 μ m.
The preparation method of the high-load miniaturization duck wheat steamed bun of the present embodiment, it comprises the steps:
(1) 100 parts of miniaturization tartary buckwheat powders, 80 parts of high gluten wheat flours, 16 parts of Glutens, 8 parts of active dry yeasts, pour in dough mixing machine after above raw material is accurately weighed, and fully mix;
(2) take complex enzyme formulation, comprise micro-encapsulation glucose oxidase 200U, TGase 20U, pentosanase 60U, after accurately weighing, join in 20 parts of water, fully dissolve stand-by;
(3) take composite flavor conditioning agent, comprise 0.16 part of Aspartame, 16 parts of xylitols, 1.6 parts, ascorbic acid, 0.2 part of citric acid, after accurately weighing, join in 20 parts of water, fully dissolve stand-by;
(4) take composite modifying agent, 1.0 parts of xanthans, add 70 parts of swelling spending the night of water, add 1.0 parts of chitin oligosaccharides, 1.2 parts of stearoyl lactates, 0.6 part of monoglyceride, 2.0 parts of soybean lecithins, and 5 min are stand-by in emulsifier emulsification;
(5) the stand-by solution of step (2) (3) (4) is joined in 50 ℃ of water, make water inventory reach 130 parts, 30 ℃ of left and right of temperature, this mixture is added in the described dough mixing machine of step (1), middling speed stir 5 min in dough containing fecula, tack-free, flexible when rubbing, smooth surface is as degree;
(6) dough step (5) Suo Shu is placed in to proofing box, at condition bottom fermentation 50 min of 35 ℃ of relative humidity 80%, be divided into the face base of weight 80 g, rub into by hand the circular steamed bun base that size is even, proterties is identical, secondary proofs 30 min, on boiling water, cage steams 18 min, after cooling 60 min of room temperature, can pack.
embodiment 4
The present embodiment high-load duck wheat steamed bun, comprise following mass parts raw material: 120 parts of tartary buckwheat powders, 80 parts of high gluten wheat flours, 24 parts of Glutens, 8 parts of active dry yeasts, (average molecular mass is 5000 for 1.5 parts of micro-encapsulation glucose oxidase 400U, pentosanase 100U, 1.2 parts of xanthans, chitin oligosaccharides, deacetylation is 80%) 1.6 parts of stearoyl lactates, 1.5 parts of monoglycerides, 1.0 parts of soybean lecithins, 0.18 part of Aspartame, 20 parts of xylitols, 2.0 parts, ascorbic acid, 0.2 part of citric acid, 140 parts, water.
The preparation method of the high-load duck wheat steamed bun of the present embodiment, it comprises the steps:
(1) 120 parts of tartary buckwheat powders, 80 parts of high gluten wheat flours, 24 parts of Glutens, 8 parts of active dry yeasts, pour in dough mixing machine after above raw material is accurately weighed, and fully mix;
(2) take complex enzyme formulation, comprise micro-encapsulation glucose oxidase 400U, pentosanase 100U, after accurately weighing, join in 20 parts of water, fully dissolve stand-by;
(3) take composite flavor conditioning agent, comprise 0.18 part of Aspartame, 20 parts of xylitols, 2.0 parts, ascorbic acid, 0.2 part of citric acid, after accurately weighing, join in 20 parts of water, fully dissolve stand-by;
(4) take composite modifying agent, 1.2 parts of xanthans, add 70 parts of swelling spending the night of water, add 1.5 parts of chitin oligosaccharides, 1.6 parts of stearoyl lactates, 1.5 parts of monoglycerides, 1.0 parts of soybean lecithins, and 5 min are stand-by in emulsifier emulsification;
(5) the stand-by solution of step (2) (3) (4) is joined in 50 ℃ of water, make water inventory reach 140 parts, 30 ℃ of left and right of temperature, this mixture is added in the described dough mixing machine of step (1), middling speed stir 5 min in dough containing fecula, tack-free, flexible when rubbing, smooth surface is as degree;
(6) dough step (5) Suo Shu is placed in to proofing box, at condition bottom fermentation 50 min of 35 ℃ of relative humidity 80%, be divided into the face base of weight 120 g, rub into by hand the circular steamed bun base that size is even, proterties is identical, secondary proofs 50 min, on boiling water, cage steams 20 min, after cooling 60 min of room temperature, can pack.

Claims (5)

1. a high-load miniaturization duck wheat steamed bun, it is characterized in that, comprise following mass parts raw material: miniaturization tartary buckwheat powder 100-120 part, high gluten wheat flour 80-100 part, Gluten 12-24 part, active dry yeast 4-8 part, micro-encapsulation glucose oxidase 100-400 unit of activity (U), TGase 0-100U, pentosanase 20-120U, xanthans 0-1.2 part, chitin oligosaccharide 0-1.5 part, stearoyl lactate 0.3-1.6 part, monoglyceride 0.4-1.5 part, soybean lecithin 0.5-2.5 part, Aspartame 0.06-0.18 part, xylitol 5-20 part, ascorbic acid 0.4-2.0 part, citric acid 0.2-0.8 part, water 100-160 part.
2. miniaturization high-load duck wheat steamed bun according to claim 1, it is characterized in that, commercially available common tartary buckwheat powder is through omnidirectional planetary ball mill miniaturization processing, rotating speed is 200-600 rpm, milling time 20-120 min, granularity significantly declines, and particle diameter is mainly distributed within the scope of 20-40 μ m.
3. a preparation method for high-load miniaturization duck wheat steamed bun described in claim 1, is characterized in that, comprises the following steps:
(1) miniaturization tartary buckwheat powder 100-120 part, high gluten wheat flour 80-100 part, Gluten 12-24 part, active dry yeast 4-8 part, pours in dough mixing machine after above raw material is accurately weighed, and fully mixes;
(2) take complex enzyme formulation, comprise micro-encapsulation glucose oxidase 100-400 U, TGase 0-100U, pentosanase 20-120U, after accurately weighing, join in 20 parts of water, fully dissolve stand-by;
(3) take composite flavor conditioning agent, comprise Aspartame 0.06-0.18 part, xylitol 5-20 part, ascorbic acid 0.4-2.0 part, citric acid 0.2-0.8 part, after accurately weighing, join in 20 parts of water, fully dissolve stand-by;
(4) take composite modifying agent, xanthans 0-1.2 part, adds 50 parts of swelling spending the night of water, adds chitin oligosaccharide 0-1.5 part, stearoyl lactate 0.3-1.6 part, monoglyceride 0.4-1.5 part, soybean lecithin 0.5-2.5 part, and 2-5min is stand-by in emulsifier emulsification;
(5) the stand-by solution of step (2) (3) (4) is joined in 50 ℃ of water, make water inventory reach 100-160 part, 30 ℃ of left and right of temperature, this mixture is added in the described dough mixing machine of step (1), middling speed stir 4-6 min in dough containing fecula, tack-free, flexible when rubbing, smooth surface is as degree;
(6) dough step (5) Suo Shu is placed in to proofing box, at the condition bottom fermentation 30-50min of 35 ℃ of relative humidity 80%, be divided into the face base of weight 80-120 g, rub into by hand the circular steamed bun base that size is even, proterties is identical, secondary proofs 20-50min, on boiling water, cage steams 15-20 min, after cooling 60 min of room temperature, can pack.
4. miniaturization high-load duck wheat steamed bun according to claim 1, it is characterized in that, micro-encapsulation glucose oxidase is through the dual crosslinked gel copolymer obtaining, to prepare gained by Ah-ACMS, and this technique has been applied for as national patent, patent No. ZL200810020134.4.
5. miniaturization high-load duck wheat steamed bun according to claim 1, is characterized in that, the average molecular mass of chitin oligosaccharide is 500-5000, and deacetylation is 80%-98%.
CN201410058392.7A 2014-02-21 2014-02-21 High-content super-fine tartary buckwheat steamed bun and production method thereof Pending CN103750153A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105767881A (en) * 2016-03-31 2016-07-20 山西龙荞生物科技有限公司 Buckwheat floral leaf powder steamed bun
CN105918829A (en) * 2016-05-20 2016-09-07 潍坊医学院 High-empyreumatique-bitter-buckwheat-content steamed bread and production method thereof

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101250515A (en) * 2008-03-27 2008-08-27 江南大学 Method for preparing micro-encapsulation glucose oxidase
CN101564162A (en) * 2009-02-25 2009-10-28 田向东 Health staple food flour special for diabetes patients and preparation method thereof
CN101773224A (en) * 2010-01-18 2010-07-14 黄卫宁 Raw frozen bread product and production method thereof
CN103082185A (en) * 2012-12-13 2013-05-08 河南兴泰科技实业有限公司 Buckwheat steamed bread with high flavone content and preparation method of buckwheat steamed bread

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101250515A (en) * 2008-03-27 2008-08-27 江南大学 Method for preparing micro-encapsulation glucose oxidase
CN101564162A (en) * 2009-02-25 2009-10-28 田向东 Health staple food flour special for diabetes patients and preparation method thereof
CN101773224A (en) * 2010-01-18 2010-07-14 黄卫宁 Raw frozen bread product and production method thereof
CN103082185A (en) * 2012-12-13 2013-05-08 河南兴泰科技实业有限公司 Buckwheat steamed bread with high flavone content and preparation method of buckwheat steamed bread

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105767881A (en) * 2016-03-31 2016-07-20 山西龙荞生物科技有限公司 Buckwheat floral leaf powder steamed bun
CN105918829A (en) * 2016-05-20 2016-09-07 潍坊医学院 High-empyreumatique-bitter-buckwheat-content steamed bread and production method thereof

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Application publication date: 20140430