CN105341047A - 一种粗粮高营养面包粉及其制备方法 - Google Patents
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Abstract
一种粗粮高营养面包粉,涉及副食品加工技术领域,包括以下原料制成:小麦30-50份、黄豆15-25份、高粱3-5份、荞麦4-6份、燕麦3-5份、豌豆2-4份、淀粉3-5份,黑豆6-8份、食用胶7-9份、复合维生素3-5份、复合矿物质2-4份、a-淀粉酶3-5份、谷朊粉2-4份、水30-40份。本发明的有益效果是:本发明工艺流程简洁,原料配比合理,成本低廉,原料易得,制作得到的面包粉香味浓厚、口味独特、风味十足,营养丰富,直接用于面包制备,方便快捷。
Description
技术领域
本发明涉及副食品加工技术领域,具体涉及一种粗粮高营养面包粉及其制备方法。
背景技术
面包,是一种用磨粉制作并加热而制成的食品,以小麦粉为主要原料,以酵母、鸡蛋、油脂、果仁等为辅料,加水调制成面团,经过发酵、整形、成形、焙烤、冷却等过程加工而成的焙烤食品,面包是目前人们生活中不可缺少的一种食品,其食用方便,营养含量高,深得人们的爱戴,众所周知,面包在制备时,主要时采用面粉然后添加其他原料进行制备,然而此类面粉一般都是普通小麦粉,营养元素比较单一,因此开发出新的主料时现在必须处理的。
发明内容:
本发明所要解决的技术问题在于提供一种配方合理,加工方法简单,营养价值高的粗粮高营养面包粉及其制备方法。
本发明所要解决的技术问题采用以下技术方案来实现:
一种粗粮高营养面包粉,其特征在于:由以下组分的原料制成:
小麦30-50份、黄豆15-25份、高粱3-5份、荞麦4-6份、燕麦3-5份、豌豆2-4份、淀粉3-5份,黑豆6-8份、食用胶7-9份、复合维生素3-5份、复合矿物质2-4份、a-淀粉酶3-5份、谷朊粉2-4份、水30-40份。
各原料的优选组分为:小麦40份、黄豆20份、高粱4份、荞麦5份、燕麦4份、豌豆3份、淀粉4份,黑豆7份、食用胶8份、复合维生素4份、复合矿物质3份、a-淀粉酶4份、谷朊粉3份、水35份。
所述的复合维生素由维生素A3g、维生素B23g、维生素C2g、维生素D13g、氨基酸2g、维生素k4g进行复配制成。
所述的复合矿物质由以下原料配置而成:钙1-2mg、铁2-4mg、锌2-4mg、镁1-3mg、铬2-4mg、α硫辛酸2-4mg、钾3-5mg、钠1-2mg、硫1-2mg。
所述的食用胶为瓜尔胶或黄原胶。
本发明的另一个目的是提供一种制备本发明粗粮高营养面包粉的方法,其特征在于,包括以下步骤:
(1)将原料中的小麦、黄豆、高粱、荞麦、燕麦、豌豆和黑豆分别进行磨粉后,混合均匀,得到混合粉,备用;
(2)将步骤1制备的混合粉与原料中的水进行混合,然后加入原料中的食用胶,搅拌均匀后,得到混合浸膏,投入蒸锅中,蒸熟;
(3)将上述蒸熟后的原料进行烘烤,烘干后取出再次进磨粉,得到混合熟粉,备用;
(4)将原料中的淀粉、复合维生素、复合矿物质、a-淀粉酶和谷朊粉与步骤3制备的混合熟粉进行混合,搅拌均匀后,过筛即可得到。
本发明的有益效果是:本发明工艺流程简洁,原料配比合理,成本低廉,原料易得,制作得到的面包粉香味浓厚、口味独特、风味十足,营养丰富,直接用于面包制备,方便快捷。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实施例,进一步阐述本发明。
实施例1
称取小麦30kg、黄豆15kg、高粱3kg、荞麦4kg、燕麦3kg、豌豆2kg、淀粉3kg,黑豆6kg、食用胶7kg、复合维生素3kg、复合矿物质2kg、a-淀粉酶3kg、谷朊粉2kg、水30kg;
(1)将原料中的小麦、黄豆、高粱、荞麦、燕麦、豌豆和黑豆分别进行磨粉后,混合均匀,得到混合粉,备用;
(2)将步骤1制备的混合粉与原料中的水进行混合,然后加入原料中的食用胶,搅拌均匀后,得到混合浸膏,投入蒸锅中,蒸熟;
(3)将上述蒸熟后的原料进行烘烤,烘干后取出再次进磨粉,得到混合熟粉,备用;
(4)将原料中的淀粉、复合维生素、复合矿物质、a-淀粉酶和谷朊粉与步骤3制备的混合熟粉进行混合,搅拌均匀后,过筛即可得到。
实施例2
称取小麦40kg、黄豆20kg、高粱4kg、荞麦5kg、燕麦4kg、豌豆3kg、淀粉4kg,黑豆7kg、食用胶8kg、复合维生素4kg、复合矿物质3kg、a-淀粉酶4kg、谷朊粉3kg、水35kg;
(1)将原料中的小麦、黄豆、高粱、荞麦、燕麦、豌豆和黑豆分别进行磨粉后,混合均匀,得到混合粉,备用;
(2)将步骤1制备的混合粉与原料中的水进行混合,然后加入原料中的食用胶,搅拌均匀后,得到混合浸膏,投入蒸锅中,蒸熟;
(3)将上述蒸熟后的原料进行烘烤,烘干后取出再次进磨粉,得到混合熟粉,备用;
(4)将原料中的淀粉、复合维生素、复合矿物质、a-淀粉酶和谷朊粉与步骤3制备的混合熟粉进行混合,搅拌均匀后,过筛即可得到。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (6)
1.一种粗粮高营养面包粉,其特征在于:由以下组分的原料制成:
小麦30-50份、黄豆15-25份、高粱3-5份、荞麦4-6份、燕麦3-5份、豌豆2-4份、淀粉3-5份,黑豆6-8份、食用胶7-9份、复合维生素3-5份、复合矿物质2-4份、a-淀粉酶3-5份、谷朊粉2-4份、水30-40份。
2.根据权利要求1所述的一种粗粮高营养面包粉,其特征在于,各原料的优选组分为:小麦40份、黄豆20份、高粱4份、荞麦5份、燕麦4份、豌豆3份、淀粉4份,黑豆7份、食用胶8份、复合维生素4份、复合矿物质3份、a-淀粉酶4份、谷朊粉3份、水35份。
3.根据权利要求1所述的一种绿茶可可豆粉皮,其特征在于:所述的复合维生素由维生素A3g、维生素B23g、维生素C2g、维生素D13g、氨基酸2g、维生素k4g进行复配制成。
4.根据权利要求1所述的一种绿茶可可豆粉皮,其特征在于:所述的复合矿物质由以下原料配置而成:钙1-2mg、铁2-4mg、锌2-4mg、镁1-3mg、铬2-4mg、α硫辛酸2-4mg、钾3-5mg、钠1-2mg、硫1-2mg。
5.根据权利要求1所述的一种绿茶可可豆粉皮,其特征在于:所述的食用胶为瓜尔胶或黄原胶。
6.制备权利要求1或2中一种绿茶可可豆粉皮的方法,其特征在于,包括以下步骤:
(1)将原料中的小麦、黄豆、高粱、荞麦、燕麦、豌豆和黑豆分别进行磨粉后,混合均匀,得到混合粉,备用;
(2)将步骤1制备的混合粉与原料中的水进行混合,然后加入原料中的食用胶,搅拌均匀后,得到混合浸膏,投入蒸锅中,蒸熟;
(3)将上述蒸熟后的原料进行烘烤,烘干后取出再次进磨粉,得到混合熟粉,备用;
(4)将原料中的淀粉、复合维生素、复合矿物质、a-淀粉酶和谷朊粉与步骤3制备的混合熟粉进行混合,搅拌均匀后,过筛即可得到。
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105685153A (zh) * | 2016-03-31 | 2016-06-22 | 济南高瑞生物科技有限公司 | 一种能够增强抵抗力的面包粉 |
CN106818988A (zh) * | 2017-02-27 | 2017-06-13 | 张晓娟 | 一种富硒面包粉的加工方法 |
CN106879924A (zh) * | 2017-02-24 | 2017-06-23 | 扬州方广食品有限公司 | 基于混合豆粉的婴幼儿营养面 |
CN106942310A (zh) * | 2017-02-27 | 2017-07-14 | 张晓娟 | 一种富锌蛋糕粉的加工方法 |
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CN1502246A (zh) * | 2002-11-25 | 2004-06-09 | 立 朱 | 全营养面包 |
CN102232399A (zh) * | 2010-12-02 | 2011-11-09 | 泰兴市一鸣生物制品有限公司 | 一种面粉及杂粮粉品质改良剂及其使用方法 |
CN102754673A (zh) * | 2012-08-07 | 2012-10-31 | 合肥工业大学 | 用于复配型杂粮面包粉的品质改良剂 |
CN103082189A (zh) * | 2011-11-05 | 2013-05-08 | 姜丽 | 一种营养谷物粉 |
CN104705367A (zh) * | 2013-12-13 | 2015-06-17 | 孙寿浩 | 一种粗粮营养面包粉 |
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CN1502246A (zh) * | 2002-11-25 | 2004-06-09 | 立 朱 | 全营养面包 |
CN102232399A (zh) * | 2010-12-02 | 2011-11-09 | 泰兴市一鸣生物制品有限公司 | 一种面粉及杂粮粉品质改良剂及其使用方法 |
CN103082189A (zh) * | 2011-11-05 | 2013-05-08 | 姜丽 | 一种营养谷物粉 |
CN102754673A (zh) * | 2012-08-07 | 2012-10-31 | 合肥工业大学 | 用于复配型杂粮面包粉的品质改良剂 |
CN104705367A (zh) * | 2013-12-13 | 2015-06-17 | 孙寿浩 | 一种粗粮营养面包粉 |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105685153A (zh) * | 2016-03-31 | 2016-06-22 | 济南高瑞生物科技有限公司 | 一种能够增强抵抗力的面包粉 |
CN106879924A (zh) * | 2017-02-24 | 2017-06-23 | 扬州方广食品有限公司 | 基于混合豆粉的婴幼儿营养面 |
CN106818988A (zh) * | 2017-02-27 | 2017-06-13 | 张晓娟 | 一种富硒面包粉的加工方法 |
CN106942310A (zh) * | 2017-02-27 | 2017-07-14 | 张晓娟 | 一种富锌蛋糕粉的加工方法 |
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