CN106722085A - A kind of quick-frozen coarse cereals wheat bran steamed bun and preparation method thereof - Google Patents
A kind of quick-frozen coarse cereals wheat bran steamed bun and preparation method thereof Download PDFInfo
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- CN106722085A CN106722085A CN201710031216.8A CN201710031216A CN106722085A CN 106722085 A CN106722085 A CN 106722085A CN 201710031216 A CN201710031216 A CN 201710031216A CN 106722085 A CN106722085 A CN 106722085A
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Abstract
The invention discloses a kind of quick-frozen coarse cereals wheat bran steamed bun and preparation method thereof.The wheat bran steamed bun includes the component of following weight portion：45 ~ 50 parts of 40 ~ 60 parts of flour of choosing, 20 ~ 30 parts of fermenting wheat bran powder, 20 ~ 30 parts of coarse cereals mixed powder, 10 ~ 30 parts of flour improver, 0.2 ~ 0.3 part of dry ferment and water；Its preparation method is：（1）Flour of choosing, wheat bran, coarse cereals mixed powder, flour improver, dry ferment and water are well mixed by formula, are stirred, dough is obtained；（2）After dough is suppressed into 10 ~ 20 times repeatedly on oodle maker, tangent plane shaping proofs the dough after shaping, then steams 30min, and mixed grain steamed bread is obtained；（3）After mixed grain steamed bread is cooled to room temperature, 4h being freezed under conditions of being placed on 40 DEG C, then being refrigerated under conditions of being placed on 18 DEG C, quick-frozen coarse cereals wheat bran steamed bun is obtained.The present invention can prepare be of high nutritive value, wheat bran steamed bun in good taste.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of quick-frozen coarse cereals wheat bran steamed bun and preparation method thereof.
Background technology
With the quickening of people's rhythm of life, growth in the living standard and the change of dietary structure, quick-frozen food is increasingly
Welcome by consumers in general, wherein, frozen bread is a very important product, market comsupton demand in quick-frozen food
It is huge, it is made of flour of choosing more than common frozen bread on the market, composition is single, and long-term consumption is easily caused dietary fiber and takes the photograph
Enter ill probability that is not enough and increasing the chronic diseases such as angiocarpy.
Wheat bran as high dietary-fiber raw material, it is not only cheap, and B family vitamin and mineral matter equal size
It is higher, in addition, the coarse cereals such as corn, oat, brown rice are by after process and development, with abundant healthy nutritive value, its protein,
The nutrition rich content such as fat, carbohydrate, vitamin, mineral matter, cellulose, is eaten for a long time coarse cereals, to diabetes,
High fat of blood and angiocardiopathy etc. have good prevention effect.
Wheat bran and coarse cereals are added in steamed bun powder, the nutritive value of steamed bun can be significantly improved, and increase product
It is rich, but the addition of wheat bran and coarse cereals can be adversely affected to steamed bun specific volume, mouthfeel, color and luster aspect, therefore,
Need to explore a kind of preparation method that can improve coarse cereals wheat bran steamed bread quality.
The content of the invention
For above-mentioned deficiency of the prior art, the present invention provides a kind of quick-frozen coarse cereals wheat bran steamed bun and preparation method thereof,
Obtained coarse cereals wheat bran steamed bun is good in taste, non-aging, at the same have concurrently be of high nutritive value, the low advantage of heat, can be adapted to
The need for fast pace modern society.
To solve above-mentioned technical problem, the technical solution adopted by the present invention is：
A kind of quick-frozen coarse cereals wheat bran steamed bun, including following weight portion component：
It is 40 ~ 60 parts of flour of choosing, 20 ~ 30 parts of fermenting wheat bran powder, 20 ~ 30 parts of coarse cereals mixed powder, 10 ~ 30 parts of flour improver, dry
45 ~ 50 parts of 0.2 ~ 0.3 part of yeast and water.
Further, 40 parts of flour of choosing, 30 parts of fermenting wheat bran powder, 30 parts of coarse cereals mixed powder, flour improver XX parts, it is dry
50 parts of 0.2 part of yeast and water.
Further, fermenting wheat bran powder is prepared by following methods：
To the water that equivalent weight is added in wheat bran, mix, then be added thereto to the dry ferment of mixture weight 1 ~ 2%, mix
Ferment 24h after 30 DEG C, obtains fermenting wheat bran powder.
Further, the preparation method of coarse cereals mixed powder is as follows：
By weight it is 1 by corn, buckwheat and oat:1:2 ratio mixing, in 130 DEG C, screw speed 45Hz, rate of feeding
It is 15% to be processed in the twin (double) screw extruder of 10Hz to material moisture, then material is placed in into crushing in pulverizer, obtains coarse cereals mixing
Powder.
Further, flour improver include Gluten, trehalose, stearic acid calcium lactate sodium, xanthans, guar gum with
And carragheen；Wherein, the weight ratio of Gluten, trehalose, stearic acid calcium lactate sodium, xanthans, guar gum and carragheen
It is 200:60:40:1:4:4.
Further, dry ferment is Angel high activity dried yeast.
The preparation method of above-mentioned quick-frozen coarse cereals wheat bran steamed bun, comprises the following steps：
（1）Flour of choosing, wheat bran, coarse cereals mixed powder, flour improver, dry ferment and water are well mixed by formula, are stirred
10 ~ 15min, is obtained dough；
（2）After dough is suppressed into 10 ~ 20 times repeatedly on oodle maker, tangent plane shaping, by the dough after shaping in 38 DEG C of condition
Under proof 60 ~ 70min, then steam 30min, mixed grain steamed bread is obtained；
（3）After mixed grain steamed bread is cooled to room temperature, 4h, then the bar for being placed on -18 DEG C are freezed under conditions of being placed on -40 DEG C
Refrigerated under part, quick-frozen coarse cereals wheat bran steamed bun is obtained.
Beneficial effects of the present invention are：
, rich in compositions such as protein, mineral matter, vitamins, 8 kinds needed for Wheat Bran Protein contains adult must ammonia for wheat bran
10 kinds of essential amino acids needed for base acid and children, it might even be possible to which and soybean protein compares favourably, make up lysine in wheat flour
Deficiency, and in the primary amino acid for constituting protein, with glutamic acid, arginine, glycine, asparatate, leucine etc.
Based on；Mineral matter is more with K, Mg, P, Ca, Zn, Mn；Vitamin is in the majority with choline, inositol, nicotinic acid, tocopherol, pantothenic acid content；
Aldehydes matter, with stronger antioxidation activity, is conducive to removing interior free yl based on phenolic acid, flavonoids, lignan,
Also played an important role in the prevention of cancer.
Buckwheat comprehensive nutrition, and amino acid ratio of components is more balanced, rich in fat, starch, protein, dietary fiber, mineral
Element etc.；Wherein vitamin B1, vitamin B2It is 3 times of wheat flour, niacin is 4 times of wheat flour, and the content of iron is wheat
3-20 times of powder, it is rare by general cereal, and contain substantial amounts of flavone compound in buckwheat, it is especially enriched in rutin, rutin
Acted on eliminating the phlegm etc., capillary permeability can be reduced, prevention of cardiovascular disease and capillary are brittle, with reduction blood fat
With the effect of serum cholesterol, there is preventive and therapeutic effect to hypertension and heart disease, also with the effect for suppressing aldose reductase.
Corn is to be distributed one of widest cereal crops in the world, is also universally acknowledged gold crop, containing abundant
Calcium, iron, cellulose, carrotene, vitamin B1, vitamin B2, unrighted acid etc., cholesterol can be reduced, prevent blood high
Pressure, coronary heart disease, the generation of miocardial infarction, delay cerebral functional deterioration.
The nutritive value of oat is very high, and more than 12%, fat content is in 6%-8%, wherein unsaturated fat for protein content
Acid content is occupy first of cereal, and water-soluble dietary fiber and beta-dextran content are higher, and it is the active ingredient of reducing blood lipid, together
When, there is positive effect to maintaining blood glucose balance and suppressing the absorption of cholesterol；Also there is abundant zinc and selenium in oat, can be with
Promote the healing of wound, and with strengthen immunity, anti-cancer, anticancer, the anti-ageing effect of waiting for a long time.
The present invention makes coarse cereals wheat bran steamed bun using above-mentioned raw materials, under the cooperation of various materials, brings nutrition higher
Value, in addition, carrying out fermentation process before powder processed to wheat bran, and carries out extrusion treatment, well to buckwheat, corn, oat
Improve the organoleptic qualities such as color and luster, local flavor, the mouthfeel of coarse food grain wheat bran steamed bun.
In addition, also adding flour modifying agent so that steamed bun not easy to crack, nondiscolouring when being freezed after cooking；While table
Mask is glossy, smooth in taste, it is elastic good the characteristics of.
Specific embodiment
Specific embodiment of the invention is described below, this hair is understood in order to those skilled in the art
It is bright, it should be apparent that the invention is not restricted to the scope of specific embodiment, for those skilled in the art,
As long as in appended claim restriction and the spirit and scope of the present invention for determining, these changes are aobvious and easy to various change
See, all are using the innovation and creation of present inventive concept in the row of protection.
Embodiment 1
A kind of quick-frozen coarse cereals wheat bran steamed bun, including following weight portion component：It is 40 parts of flour of choosing, 30 parts of fermenting wheat bran powder, miscellaneous
50 parts of 30 parts of grain mixed powder, 30 parts of flour improver, 0.2 part of dry ferment and water.
Flour improver includes Gluten, trehalose, stearic acid calcium lactate sodium, xanthans, guar gum and carragheen；
Wherein, the weight ratio of Gluten, trehalose, stearic acid calcium lactate sodium, xanthans, guar gum and carragheen is 200:60:
40:1:4:4。
Wherein, fermenting wheat bran powder is prepared by following methods：
To the water that equivalent weight is added in wheat bran, mix, then be added thereto to the dry ferment of mixture weight 1%, after mixing
Ferment 24h in 30 DEG C, obtains fermenting wheat bran powder.
The preparation method of coarse cereals mixed powder is as follows：
By weight it is 1 by corn, buckwheat and oat:1:2 ratio mixing, in 130 DEG C, screw speed 45Hz, rate of feeding
It is 15% to be processed in the twin (double) screw extruder of 10Hz to material moisture, then material is placed in into crushing in pulverizer, obtains coarse cereals mixing
Powder.
The preparation method of above-mentioned quick-frozen coarse cereals wheat bran steamed bun, comprises the following steps：
（1）Flour of choosing, wheat bran, coarse cereals mixed powder, flour improver, dry ferment and water are well mixed by formula, are stirred
10min, is obtained dough；
（2）After dough is suppressed into 10 times repeatedly on oodle maker, the dough after shaping is waken up in tangent plane shaping under conditions of 38 DEG C
Hair 60min, then 30min is steamed, mixed grain steamed bread is obtained；
（3）After mixed grain steamed bread is cooled to room temperature, 4h, then the bar for being placed on -18 DEG C are freezed under conditions of being placed on -40 DEG C
Refrigerated under part, quick-frozen coarse cereals wheat bran steamed bun is obtained.
Embodiment 2
A kind of quick-frozen coarse cereals wheat bran steamed bun, including following weight portion component：It is 60 parts of flour of choosing, 20 parts of fermenting wheat bran powder, miscellaneous
45 parts of 20 parts of grain mixed powder, 10 parts of flour improver, 0.3 part of dry ferment and water.
Flour improver includes Gluten, trehalose, stearic acid calcium lactate sodium, xanthans, guar gum and carragheen；
Wherein, the weight ratio of Gluten, trehalose, stearic acid calcium lactate sodium, xanthans, guar gum and carragheen is 200:60:
40:1:4:4。
Wherein, fermenting wheat bran powder is prepared by following methods：
To the water that equivalent weight is added in wheat bran, mix, then be added thereto to the dry ferment of mixture weight 2%, after mixing
Ferment 24h in 30 DEG C, obtains fermenting wheat bran powder.
The preparation method of coarse cereals mixed powder is as follows：
By weight it is 1 by corn, buckwheat and oat:1:2 ratio mixing, in 130 DEG C, screw speed 45Hz, rate of feeding
It is 15% to be processed in the twin (double) screw extruder of 10Hz to material moisture, then material is placed in into crushing in pulverizer, obtains coarse cereals mixing
Powder.
The preparation method of above-mentioned quick-frozen coarse cereals wheat bran steamed bun, comprises the following steps：
（1）Flour of choosing, wheat bran, coarse cereals mixed powder, flour improver, dry ferment and water are well mixed by formula, are stirred
15min, is obtained dough；
（2）After dough is suppressed into 20 times repeatedly on oodle maker, the dough after shaping is waken up in tangent plane shaping under conditions of 38 DEG C
Hair 70min, then 30min is steamed, mixed grain steamed bread is obtained；
（3）After mixed grain steamed bread is cooled to room temperature, 4h, then the bar for being placed on -18 DEG C are freezed under conditions of being placed on -40 DEG C
Refrigerated under part, quick-frozen coarse cereals wheat bran steamed bun is obtained.
Embodiment 3
A kind of quick-frozen coarse cereals wheat bran steamed bun, including following weight portion component：It is 50 parts of flour of choosing, 25 parts of fermenting wheat bran powder, miscellaneous
48 parts of 28 parts of grain mixed powder, 20 parts of flour improver, 0.2 part of dry ferment and water.
Flour improver includes Gluten, trehalose, stearic acid calcium lactate sodium, xanthans, guar gum and carragheen；
Wherein, the weight ratio of Gluten, trehalose, stearic acid calcium lactate sodium, xanthans, guar gum and carragheen is 200:60:
40:1:4:4。
Wherein, fermenting wheat bran powder is prepared by following methods：
To the water that equivalent weight is added in wheat bran, mix, then be added thereto to the dry ferment of mixture weight 1.6%, mix
Ferment 24h after 30 DEG C, obtains fermenting wheat bran powder.
The preparation method of coarse cereals mixed powder is as follows：
By weight it is 1 by corn, buckwheat and oat:1:2 ratio mixing, in 130 DEG C, screw speed 45Hz, rate of feeding
It is 15% to be processed in the twin (double) screw extruder of 10Hz to material moisture, then material is placed in into crushing in pulverizer, obtains coarse cereals mixing
Powder.
The preparation method of above-mentioned quick-frozen coarse cereals wheat bran steamed bun, comprises the following steps：
（1）Flour of choosing, wheat bran, coarse cereals mixed powder, flour improver, dry ferment and water are well mixed by formula, are stirred
12min, is obtained dough；
（2）After dough is suppressed into 18 times repeatedly on oodle maker, the dough after shaping is waken up in tangent plane shaping under conditions of 38 DEG C
Hair 64min, then 30min is steamed, mixed grain steamed bread is obtained；
（3）After mixed grain steamed bread is cooled to room temperature, 4h, then the bar for being placed on -18 DEG C are freezed under conditions of being placed on -40 DEG C
Refrigerated under part, quick-frozen coarse cereals wheat bran steamed bun is obtained.
Claims (7)
1. a kind of quick-frozen coarse cereals wheat bran steamed bun, it is characterised in that the component including following weight portion：
It is 40 ~ 60 parts of flour of choosing, 20 ~ 30 parts of fermenting wheat bran powder, 20 ~ 30 parts of coarse cereals mixed powder, 10 ~ 30 parts of flour improver, dry
45 ~ 50 parts of 0.2 ~ 0.3 part of yeast and water.
2. quick-frozen coarse cereals wheat bran steamed bun according to claim 1, it is characterised in that the component including following weight portion：
40 parts of flour of choosing, 30 parts of fermenting wheat bran powder, 30 parts of coarse cereals mixed powder, 30 parts of flour improver, 0.2 part of dry ferment and
50 parts of water.
3. quick-frozen coarse cereals wheat bran steamed bun according to claim 1 and 2, it is characterised in that the fermenting wheat bran powder is by following
Method is prepared：
To the water that equivalent weight is added in wheat bran, mix, then be added thereto to the dry ferment of mixture weight 1 ~ 2%, mix
Ferment 24h after 30 DEG C, obtains fermenting wheat bran powder.
4. quick-frozen coarse cereals wheat bran steamed bun according to claim 1 and 2, it is characterised in that the preparation of the coarse cereals mixed powder
Method is as follows：
By weight it is 1 by corn, buckwheat and oat:1:2 ratio mixing, in 130 DEG C, screw speed 45Hz, rate of feeding
It is 15% to be processed in the twin (double) screw extruder of 10Hz to material moisture, then material is placed in into crushing in pulverizer, obtains coarse cereals mixing
Powder.
5. quick-frozen coarse cereals wheat bran steamed bun according to claim 1 and 2, it is characterised in that the flour improver includes paddy
Protein powder, trehalose, stearic acid calcium lactate sodium, xanthans, guar gum and carragheen；Wherein, Gluten, trehalose, tristearin
The weight ratio of sour calcium lactate sodium, xanthans, guar gum and carragheen is 200:60:40:1:4:4.
6. quick-frozen coarse cereals wheat bran steamed bun according to claim 3, it is characterised in that the dry ferment is dry for Angel high activity
Yeast.
7. the preparation method of the quick-frozen coarse cereals wheat bran steamed bun described in claim 1 ~ 6, it is characterised in that comprise the following steps：
（1）Flour of choosing, wheat bran, coarse cereals mixed powder, flour improver, dry ferment and water are well mixed by formula, are stirred
10 ~ 15min, is obtained dough；
（2）After dough is suppressed into 10 ~ 20 times repeatedly on oodle maker, tangent plane shaping, by the dough after shaping in 38 DEG C of condition
Under proof 60 ~ 70min, then steam 30min, mixed grain steamed bread is obtained；
（3）After mixed grain steamed bread is cooled to room temperature, 4h, then the bar for being placed on -18 DEG C are freezed under conditions of being placed on -40 DEG C
Refrigerated under part, quick-frozen coarse cereals wheat bran steamed bun is obtained.
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Cited By (4)
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| CN107373337A (en) * | 2017-07-10 | 2017-11-24 | 广西驰胜农业科技有限公司 | A kind of preparation method of wheat bran steamed bun |
| CN110074328A (en) * | 2019-06-04 | 2019-08-02 | 巢湖学院 | A method of function steamed bun is prepared using wheat bran Monascus fermentation broth |
| CN111758896A (en) * | 2020-07-03 | 2020-10-13 | 淮北徽香昱原早餐工程有限责任公司 | Making method of quick-frozen steamed bread rich in dietary fiber |
| CN113768088A (en) * | 2021-09-13 | 2021-12-10 | 陕西师范大学 | Quick-frozen cooked oat nest and manufacturing method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373337A (en) * | 2017-07-10 | 2017-11-24 | 广西驰胜农业科技有限公司 | A kind of preparation method of wheat bran steamed bun |
| CN110074328A (en) * | 2019-06-04 | 2019-08-02 | 巢湖学院 | A method of function steamed bun is prepared using wheat bran Monascus fermentation broth |
| CN111758896A (en) * | 2020-07-03 | 2020-10-13 | 淮北徽香昱原早餐工程有限责任公司 | Making method of quick-frozen steamed bread rich in dietary fiber |
| CN113768088A (en) * | 2021-09-13 | 2021-12-10 | 陕西师范大学 | Quick-frozen cooked oat nest and manufacturing method thereof |
| CN113768088B (en) * | 2021-09-13 | 2024-01-16 | 陕西师范大学 | Quick-frozen cooked oat nest and making method thereof |
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