CN109430725B - Industrial production method of germinated millet steamed bread - Google Patents

Industrial production method of germinated millet steamed bread Download PDF

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CN109430725B
CN109430725B CN201811619081.8A CN201811619081A CN109430725B CN 109430725 B CN109430725 B CN 109430725B CN 201811619081 A CN201811619081 A CN 201811619081A CN 109430725 B CN109430725 B CN 109430725B
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millet
germinated
water
germinated millet
washing
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CN109430725A (en
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刘敬科
李少辉
赵巍
张爱霞
任素芬
刘莹莹
张佳丽
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Grain Research Institute of Hebei Academy of Agriculture and Forestry Sciences
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Grain Research Institute of Hebei Academy of Agriculture and Forestry Sciences
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    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
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Abstract

An industrial production method of germinated millet steamed bun belongs to the technical field of germinated millet, and comprises the steps of grinding germinated millet to obtain fine rice and rice bran, crushing the fine rice and superfine crushing the rice bran, adding flour, yeast, wheat gluten and water, mixing, kneading into dough, proofing, shaping, secondary proofing, controlling the temperature, steaming and cooling to obtain the germinated millet steamed bun. The germinated millet is added into the steamed bread prepared by the production method, so that the nutritional value of the steamed bread is greatly increased, and meanwhile, in the production process of the production method of the germinated millet steamed bread, because the processing characteristic of the base material is similar to that of the flour, the situation that the higher the content of the germinated millet is, the more difficult the processing is can not occur, the whole processing process is very easy, the production efficiency of the steamed bread can be greatly improved, and meanwhile, the qualification rate of the steamed bread is also higher.

Description

Industrial production method of germinated millet steamed bread
Technical Field
The invention belongs to the technical field of germinated millet, relates to steamed bread prepared from the germinated millet, and particularly relates to an industrial production method of the germinated millet steamed bread.
Background
The steamed bread is a staple food variety which is popular among people as a wheat flour food. The processing of steamed bread is well known to people, and generally, materials are prepared, yeast is added for kneading dough, and then the dough is proofed, kneaded, pressed and shaped, and steamed to prepare the steamed bread.
With the improvement of living standard and the enhancement of health consciousness of people, the demand of foods rich in nutrients and having health-care functional components is increasing. The existing steamed buns are single in variety and low in nutritive value and functional characteristics, and cannot meet the higher requirements of the public on the steamed buns. The steamed bread as a traditional staple food for Chinese people occupies an important position in the dietary structure of vast central plains and northern regions. In the south, steamed bread exhibits more variety, adding various flavors such as sweet taste, cream taste, meat taste, and the like.
The millet is an important medical and edible homologous crop, has the reputation of the head of all cereals, the germinated millet can further enrich the nutritional ingredients of the millet and enhance the function and health care effect, and the development of the germinated millet steamed bun product not only meets the requirements of different tastes of consumers and improves the nutritional value and functional characteristics of the steamed bun, but also provides an effective way for the development and utilization of the germinated millet food.
Disclosure of Invention
The invention provides an industrial production method of germinated millet steamed bread for solving the problems. The production method is simple, and the prepared steamed bread is high in nutritive value, good in functional characteristics and suitable for industrial production.
The technical scheme adopted by the invention for realizing the purpose is as follows:
the industrial production method of the germinated millet steamed bun comprises the steps of grinding germinated millet to obtain fine rice and rice bran, crushing the fine rice and superfine crushing the rice bran, adding 50-90 parts of flour, 0.4-0.8 part of yeast, 0-10 parts of wheat gluten and 40-60 parts of water into 10-50 parts of the fine rice and the rice bran, mixing, kneading into dough, fermenting for 1-5 hours at 25-40 ℃, shaping, fermenting for 10-60 minutes at 20-30 ℃, steaming for 20-30 minutes at 100 ℃, and cooling to obtain the germinated millet steamed bun.
The yeast is activated yeast, and during activation, active dry yeast is added into water with the volume of 10-12 times of 35-40 ℃ under the condition of stirring, and then the mixture is kept stand for 20-40min to obtain the activated yeast.
The germinated millet is dried before being ground.
The germinated millet is prepared by the following method: placing the hulled millet in a germinator, germinating at 0-40 deg.C under low oxygen stress for 21-32.5h, spraying calcium chloride solution, regulator and bactericide every 30-40min during germination, cleaning, and drying to obtain germinated millet. The calcium chloride solution is sprayed in the germination process to promote the germination; the spraying regulator has the effects of further promoting germination, improving the sterilization effect, avoiding the loss of nutrient components and improving the conversion and content promotion of the nutrient components; the spraying bactericide has the functions of killing bacteria and microorganisms, ensuring the environment and stability of germination, eliminating the potential safety hazard of the germinated millet and ensuring the humidity of the germinated millet in the germination process.
The germination under hypoxia stress (the oxygen content under hypoxia stress is controlled at 0-15% and not 0) at 0-40 deg.C is carried out at 0 deg.C for 0.5h, at 20 deg.C for 4-6h, at 25 deg.C for 4-6h, at 30 deg.C for 4-6h, at 35 deg.C for 4-6h, at 40 deg.C for 0.5-2h, and at 20 deg.C for 4-6 h. Firstly, stressing for 0.5h at low temperature of 0 ℃ to improve the activity of antioxidant activity enzyme and the content of gamma-aminobutyric acid; germinating at 20 deg.C for 4-6h and 25 deg.C for 4-6h, spraying promoting liquid and regulator during the process, and coacting to improve activity of activating related enzyme and create micro-ecological environment suitable for germination of semen Setariae; germinating at 30 deg.C under low oxygen stress for 4-6 hr to inhibit respiration of microorganism in raw materials, improve activity of millet amylase, and accelerate starch degradation; germination is carried out for 4-6h under the stress of hypoxia at 35 ℃, the spraying of the regulator can effectively reduce the effect of anti-nutritional factors in the millet within the time, and a large amount of physiological active substances are enriched in the process; germinating at 40 deg.C under low oxygen stress for 0.5-2 hr, activating endogenous protease, and increasing the content of active peptide in germinated semen Setariae; germinating at 20 deg.C for 4-6 hr, and enriching nutritional active factors such as Vc and VB6Folic acid, folic acid,The gamma-aminobutyric acid is enriched and improved in a large amount.
The regulator comprises, by mass, 0-1% of lysine, 0-1% of threonine, 0-1% of magnesium chloride, and vitamin B50-1% of nicotinic acid, 0-1% of vitamin B20-1% of riboflavin, 0-1% of pumpkin extract, and the balance of water, wherein lysine, threonine, magnesium chloride and vitamin B are contained in the pumpkin extract5Nicotinic acid, vitamin B2The dosage of riboflavin and pumpkin extract is not 0 at the same time, and the weight ratio of the regulator to the husked millet is (1-5): 10. The bactericide is ozone water and/or electrolyzed water, the volume ratio of the electrolyzed water to the ozone water is (1-10):1, the concentration of the ozone water is 2-6mg/L, the pH value of the electrolyzed water is 1-12, and the weight ratio of the bactericide to the husked millet is (1-5): 10. The promoting liquid is selected from 0-10mmol/L calcium chloride and 0-20mmol/L sodium chloride, the calcium chloride and the sodium chloride are not 0 at the same time, and the weight ratio of the promoting liquid to the husked millet is (0.5-5): 1.
After drying, placing the obtained germinated millet in a post-treatment liquid for soaking for 30-40min, and then drying by blowing at 40-50 ℃ for 10-20h, wherein the post-treatment liquid comprises 0.5-1 part of tea polyphenol, 2-5 parts of xylitol, 6-12 parts of alanine, 3-6 parts of histidine, 3-6 parts of tryptophan and 1000 parts of water according to mass percentage. After the germinated millet is obtained by industrial production, the stability and safety of storage and placement of the germinated millet are a big problem to be solved, measures such as vacuum packaging, preservative addition and the like are generally adopted at present, although the measures have certain effects, the use taste of the germinated millet is influenced, and the use taste and the nutritional ingredients are reduced after the germinated millet is placed. In order to solve the problems of storage stability and safety, after the germinated millet is obtained, the invention designs a treatment mode of soaking the obtained germinated millet in a post-treatment solution for 30-40min and then blowing and drying for 10-20h at 40-50 ℃, and a layer of protective film is formed on the surface of the germinated millet through the designed treatment to prevent external moisture from entering the germinated millet and damaging the state of the germinated millet; prevents the loss of the nutrient components of the germinated millet, and reduces the influence of the external environment on the germinated millet because the germinated millet is wrapped in the protective film. The tea polyphenol, the xylitol, the alanine, the histidine and the tryptophan in the post-treatment liquid are matched, dissolved in water and then contacted with the germinated millet and adsorbed on the surface of the germinated millet, and the xylitol can prevent foreign particles in the environment from being combined with the germinated millet, so that the mildew and the spot caused by the foreign particles are avoided; the combination of alanine, histidine and tryptophan can improve the content of essential amino acid and the nutritional efficacy of the product; the tea polyphenol prevents the germinated millet from browning and generating heterochrosis, and avoids influencing the appearance and the quality; the proportion control of the five components can effectively inhibit the breeding of bacteria and microorganisms, improve the stability and safety of storage and placement of the germinated millet and improve the nutritional quality of the product. Through the triple protection of the post-treatment liquid, the taste and the nutrient content of the germinated millet after being placed are effectively ensured, and the storage time is prolonged.
Before hulling, screening by using a screening machine to remove rice hulls, stones and shrivelled grains; removing hull, color selecting, removing impurities, removing mildew grains and heterochrosis grains, cleaning semen Setariae, washing with water for 1-2 times, soaking in fermented rice washing water for 3-5min, washing with clear water, washing with 0.5% salt water for 1-2 times, and washing with clear water. When cleaning, firstly washing with water for 1-2 times to remove soil, dust and part of drug residues; soaking the millet in fermented rice washing water for 3-5min to adsorb pesticide and chemical substances attached to the surface of the millet, wherein the soaking time needs to be controlled within 3-5min, and if the soaking time is short, the pesticide and chemical substances cannot be effectively removed, and if the soaking time is long, the millet is expanded, so that the loss of nutrient components is caused, and the subsequent germination is influenced; then washing the rice by clear water, aiming at washing the fermented rice washing water to prevent bacteria and microorganisms from breeding; washing with 0.5% salt water for 1-2 times to remove insects and eggs on semen Setariae and prevent the growth and decay of semen Setariae; and finally, washing the seeds with clear water, so that the residual substances after washing are cleaned, and the influence on the subsequent germination process is avoided. When cleaning, each cleaning process cannot be exchanged or disordered, if the washing is not carried out for 1-2 times by water firstly, but the washing is carried out by fermented rice washing water or 0.5 percent of salt water firstly, dust and soil cannot be cleaned cleanly, the dust and the soil are easy to be adsorbed on the surfaces of the millet, and bacterial microorganisms and millet worm and moths are bred; if the washing with salt water is carried out first and then the washing with rice washing water is carried out, the residues of pesticides, chemical substances and the like are more, and in the process of research, the residues of the pesticides and the chemical substances are less than 1ppm in the cleaning process of the working procedure of the invention, so the sequence of the cleaning working procedure needs to be strictly controlled.
The invention has the beneficial effects that:
the germinated millet is added into the steamed bread prepared by the production method, so that the nutritional value of the steamed bread is greatly increased, and meanwhile, in the production process of the production method of the germinated millet steamed bread, because the processing characteristic of the base material is similar to that of the flour, the situation that the higher the content of the germinated millet is, the more difficult the processing is can not occur, the whole processing process is very easy, the production efficiency of the steamed bread can be greatly improved, and meanwhile, the qualification rate of the steamed bread is also higher.
During the germination process of the millet, a large amount of zymogen contained in the millet is activated and released, and simultaneously, a plurality of hydrolytic enzymes such as amylase, hemicellulase and the like are newly generated. The amylase can change the polymerization degree of amylose and amylopectin side chains in the proofing process of the steamed bread, generates a large amount of dextrin and micromolecule saccharides which can increase the softness of the steamed bread and effectively interfere the crystallization of starch, and improves the anti-aging performance of the steamed bread. In addition, amylase can hydrolyze broken starch in flour into maltose and glucose, can provide sugar required by yeast fermentation process, and increase volume and softness of steamed bread. Various nutrient components of the millet are changed after germination, the millet seeds do not contain vitamin C, but the content of the vitamin C is obviously increased in the germination process, and the vitamin C can be used as a gluten fortifier to increase the gluten strength of dough, so that the steamed bun is increased in volume, fine and smooth in structure, and the quality of the steamed bun is improved.
The dough property is improved by utilizing the raw materials such as the wheat gluten, the germinated millet and the like, the nutritional value of the steamed bread is greatly improved, more nutrition can be taken when people eat a small amount of steamed bread, and the blood fat and the blood sugar of a human body can be effectively reduced. The wheat gluten has good viscoelasticity, film forming property, extensibility and the like, and the stirring resistance and the processing property of the dough can be effectively improved by adding the wheat gluten into the flour product. The activated yeast has high activity, and can utilize carbohydrate in the dough to metabolize to generate carbon dioxide, so that the steamed bread has soft and delicate taste and structure. The flour is flour, also called white flour, containing glutenin and gliadin, which is the key for forming dough and ensuring the quality of steamed bread when flour is kneaded.
The contents of protein, B vitamins, vitamin E, folic acid, carotene, gamma-aminobutyric acid, flavone and the like in the germinated millet prepared by the method are greatly increased, and the steamed bread prepared by adding the germinated millet has the effects of slowing down the increase of the glucose content in blood and preventing and controlling obesity, diabetes and cardiovascular diseases. The milled rice and the superfine rice bran are mixed to prepare the steamed bread, and the steamed bread has the effects of regulating lipid metabolism, regulating gastrointestinal functions, reducing cholesterol, reducing sugar absorption and the like.
The invention also has the following advantages:
(1) the germinated millet steamed bun produced by the invention has the advantages of health care, good mouthfeel, rich functional components, good appearance, soft mouthfeel, full and upright appearance, mellow millet fragrance, obvious anti-aging effect, effective prevention of phenomena of hardening, dreg falling and the like of the steamed bun and prolongation of the shelf life of the steamed bun.
(2) The dough produced by the invention has excellent processing performance and simple preparation process, and is suitable for industrial production.
(3) The content of the dietary fiber is high, and consumers can obtain the effects of reducing blood sugar and blood fat, preventing cardiovascular and cerebrovascular diseases, regulating intestines and stomach and the like only by eating the germinated millet steamed bread normally.
Detailed Description
The present invention will be further described with reference to the following examples.
Detailed description of the preferred embodiments
Drying the germinated millet in a microwave vacuum drying mode, wherein the microwave vacuum drying mode is adopted, the germinated millet is placed in a vacuum microwave oven to be dried, the vacuum degree is 5-15kPa, the microwave dose is 2-8W/g, the microwave drying process is carried out alternately according to the procedures of heating for 50-60s, intermittent heating for 25-30s, heating for 50-60s and intermittent heating for 25-30s, and the total drying time is 5-10 min. By adopting the microwave vacuum drying technology, the advantages of high speed and integral heating of microwave drying, low temperature and high speed dehumidification of vacuum drying and the like are integrated, convenience is provided for subsequent grinding, the nutritional ingredients, the color, the fragrance, the taste and the shape of the product can be well maintained, the waist burst rate of the germinated rice can be reduced, the loss of active ingredients of the product is reduced, and a good sterilization effect is achieved.
Example 1
Adding active dry yeast into 10 times volume of 35 deg.C water under stirring, and standing for 20min to obtain activated yeast.
Vacuum drying with microwave, placing germinated semen Setariae in vacuum microwave oven for drying with vacuum degree of 10kPa and microwave dose of 5W/g, wherein the microwave drying process is carried out alternately according to the procedures of heating for 60s, intermittent heating for 25s, heating for 60s, and intermittent heating for 25s, and the total drying time is 8 min. Grinding to obtain polished rice and rice bran, pulverizing the polished rice and the rice bran into superfine powder, adding flour, activated yeast, wheat gluten and water, mixing, kneading into dough, proofing, shaping, proofing again, steaming at controlled temperature, and cooling to obtain the germinated millet steamed bread.
The germinated millet can be prepared by adopting the existing germinated millet technology, and the more preferable mode is that the invention adopts the following mode:
firstly, screening by using a screening machine to remove rice hulls, stones and shrivelled grains; removing hull, color selecting, removing impurities, removing mildew grains and heterochrosis grains, cleaning semen Setariae, washing with water for 1-2 times, soaking in fermented rice washing water for 3min, washing with clear water, washing with 0.5% salt water for 1-2 times, and washing with clear water. Placing the hulled millet in a germinator for germination, carrying out germination operation at 0 ℃ for 0.5h under low temperature stress, at 20 ℃ for 4h, at 25 ℃ for 4h, at 30 ℃ for 4h under low oxygen stress, at 35 ℃ for 5h under low oxygen stress, at 40 ℃ for 0.5h (with the oxygen content of 5%) under low oxygen stress, and at 20 ℃ for 4h, spraying accelerating liquid (10mmol/L calcium chloride), regulator and ozone water (with the ozone water concentration of 2mg/L) into the germinator every 30min during germination, washing and cleaning with clear water, and carrying out blast drying at 40 ℃ for 20h to obtain the germinated millet.
The regulator comprises, by mass, 1% of lysine, 1% of threonine, 1% of magnesium chloride and vitamin B51 percent of nicotinic acid and vitamin B21% of riboflavin, 1% of pumpkin extract and the balance of water. The weight ratio of the regulator to the husked millet is 1:10, and the weight ratio of the bactericide to the husked millet is 1: 10; the weight ratio of the promoting liquid to the hulled millet is 0.5: 1.
Further, after air-blast drying, the obtained germinated millet is placed in a post-treatment liquid for soaking for 30min, and then air-blast drying is carried out for 20h at the temperature of 40 ℃, wherein the post-treatment liquid comprises 0.5mg of tea polyphenol, 2mg of xylitol, 6mg of alanine, 3mg of histidine, 3mg of tryptophan and 1000mg of water in percentage by mass.
Example 2
Adding active dry yeast into 12 times volume of 40 deg.C water under stirring, and standing for 40min to obtain activated yeast.
Drying germinated millet in vacuum microwave oven with vacuum degree of 10kPa and microwave dose of 5W/g, wherein the microwave drying process is carried out alternately according to the procedures of heating for 60s, intermittence for 30s, heating for 60s and intermittence for 30s, and the total drying time is 5 min. Grinding to obtain polished rice and rice bran, pulverizing the polished rice and the rice bran into superfine powder, adding flour, activated yeast, wheat gluten and water, mixing, kneading into dough, proofing, shaping, proofing again, steaming at controlled temperature, and cooling to obtain the germinated millet steamed bread.
The germinated millet can be prepared by adopting the existing germinated millet technology, and the more preferable mode is that the invention adopts the following mode:
firstly, screening by using a screening machine to remove rice hulls, stones and shrivelled grains; removing hull, color selecting, removing impurities, removing mildew grains and heterochrosis grains, cleaning semen Setariae, washing with water for 1-2 times, soaking in fermented rice washing water for 4min, washing with clear water, washing with 0.5% salt water for 1-2 times, and washing with clear water. Placing the hulled millet in a germinator for germination, carrying out low-temperature stress at 0 ℃ for 0.5h, germination at 20 ℃ for 5h, germination at 25 ℃ for 5h, low-oxygen stress germination at 30 ℃ for 5h, low-oxygen stress germination at 35 ℃ for 6h, low-oxygen stress germination at 40 ℃ for 1h (with the oxygen content of 10%), and germination at 20 ℃ for 5h, spraying accelerating liquid (10mmol/L calcium chloride), a regulator and electrolytic water (with the pH value of the electrolytic water of 12) into the germinator every 35min during germination, washing and cleaning with clear water after germination is finished, and carrying out forced air drying at 50 ℃ for 10h to obtain the germinated millet.
The regulator comprises, by mass, 0.5% of lysine, 0.5% of threonine, 0.5% of magnesium chloride, and vitamin B50.5 percent, 0.5 percent of nicotinic acid and vitamin B20.5 percent of riboflavin, 0.5 percent of pumpkin extract and the balance of water. The weight ratio of the regulator to the husked millet is 5:10, and the weight ratio of the bactericide to the husked millet is 5: 10; the weight ratio of the promoting liquid to the hulled millet is 5: 1.
Further, after air-blast drying, the obtained germinated millet is placed in a post-treatment liquid for soaking for 35min, and then air-blast drying is carried out for 10h at 50 ℃, wherein the post-treatment liquid comprises 1mg of tea polyphenol, 3mg of xylitol, 8mg of alanine, 4mg of histidine, 4mg of tryptophan and 1000mg of water in percentage by mass.
Example 3
Adding active dry yeast into water of 38 deg.C with 11 times volume under stirring, and standing for 35min to obtain activated yeast.
Drying germinated millet in vacuum microwave oven with vacuum degree of 12kPa and microwave dose of 8W/g, wherein the microwave drying process is carried out alternately according to the procedures of heating for 50s, intermittent heating for 25s, heating for 50s and intermittent heating for 25s, and the total drying time is 7 min. Grinding to obtain polished rice and rice bran, pulverizing the polished rice and the rice bran into superfine powder, adding flour, activated yeast, wheat gluten and water, mixing, kneading into dough, proofing, shaping, proofing again, steaming at controlled temperature, and cooling to obtain the germinated millet steamed bread.
The germinated millet can be prepared by adopting the existing germinated millet technology, and the more preferable mode is that the invention adopts the following mode:
firstly, screening by using a screening machine to remove rice hulls, stones and shrivelled grains; removing hull, color selecting, removing impurities, removing mildew grains and heterochrosis grains, cleaning semen Setariae, washing with water for 1-2 times, soaking in fermented rice washing water for 5min, washing with clear water, washing with 0.5% salt water for 1-2 times, and washing with clear water. Placing the husked millet in a germinator for germination, carrying out low-temperature stress at 0 ℃ for 0.5h, germination at 20 ℃ for 6h, germination at 25 ℃ for 6h, low-oxygen stress germination at 30 ℃ for 6h, low-oxygen stress germination at 35 ℃ for 6h, low-oxygen stress germination at 40 ℃ for 2h (oxygen content is 15%), and germination at 20 ℃ for 6h, spraying promoting liquid (20mmol/L sodium chloride and 10mmol/L calcium chloride), regulator and bactericide (volume ratio of electrolytic water to ozone water is 5:1, concentration of ozone water is 3mg/L, pH value of electrolytic water is 5) into the germinator every 40min in the germination process, washing and cleaning with clear water after germination, and carrying out blast drying at 45 ℃ for 15h to obtain the germinated millet.
The regulator comprises, by mass, 0.3% of lysine, 0.5% of threonine, 0.8% of magnesium chloride, and vitamin B50.3%, nicotinic acid 0.2%, vitamin B20.3 percent of riboflavin, 0.1 percent of pumpkin extract and the balance of water. The weight ratio of the regulator to the husked millet is 3:10, and the weight ratio of the bactericide to the husked millet is 3: 10; the weight ratio of the promoting liquid to the hulled millet is 3: 1.
Further, after air-blast drying, the obtained germinated millet is placed in a post-treatment liquid for soaking for 40min, and then air-blast drying is carried out for 15h at the temperature of 45 ℃, wherein the post-treatment liquid comprises 0.8mg of tea polyphenol, 4mg of xylitol, 10mg of alanine, 5mg of histidine, 5mg of tryptophan and 1000mg of water according to the mass percentage.
Example 4
Adding active dry yeast into 10 times volume of 37 deg.C water under stirring, and standing for 38min to obtain activated yeast.
Drying germinated millet in vacuum microwave oven with vacuum degree of 5kPa and microwave dose of 7W/g, wherein the microwave drying process is carried out alternately according to the procedures of heating for 55s, intermittent heating for 28s, heating for 55s and intermittent heating for 28s, and the total drying time is 8 min. Grinding to obtain polished rice and rice bran, pulverizing the polished rice and the rice bran into superfine powder, adding flour, activated yeast, wheat gluten and water, mixing, kneading into dough, proofing, shaping, proofing again, steaming at controlled temperature, and cooling to obtain the germinated millet steamed bread.
The germinated millet can be prepared by adopting the existing germinated millet technology, and the more preferable mode is that the invention adopts the following mode:
firstly, screening by using a screening machine to remove rice hulls, stones and shrivelled grains; removing hull, color selecting, removing impurities, removing mildew grains and heterochrosis grains, cleaning semen Setariae, washing with water for 1-2 times, soaking in fermented rice washing water for 3min, washing with clear water, washing with 0.5% salt water for 1-2 times, and washing with clear water. Placing the hulled millet in a germinator for germination, wherein the hulled millet is subjected to low-temperature stress at 0 ℃ for 0.5h, germination at 20 ℃ for 5.5h, germination at 25 ℃ for 6h, low-oxygen stress germination at 30 ℃ for 5.5h, low-oxygen stress germination at 35 ℃ for 5h, low-oxygen stress germination at 40 ℃ for 0.8h (the oxygen content is 8%), and germination at 20 ℃ for 5.5h, wherein in the germination process, a promoting liquid (20mmol/L sodium chloride), a regulator and a bactericide (the volume ratio of electrolytic water to ozone water is 8:1, the concentration of ozone water is 5mg/L, and the pH value of the electrolytic water is 7) are sprayed into the germinator every 33min, and after the germination is finished, the hulled millet is washed and washed with clean water, and dried by blowing at 48 ℃ for 18.5h, so as to obtain the germinated millet.
The regulator comprises, by mass, 0.5% of lysine, 0.3% of threonine, 0.2% of magnesium chloride, and vitamin B50.5%, nicotinic acid 0.8%, vitamin B20.5 percent of riboflavin, 0.7 percent of pumpkin extract and the balance of water. The weight ratio of the regulator to the husked millet is 2:10, and the weight ratio of the bactericide to the husked millet is 2: 10; the weight ratio of the promoting liquid to the hulled millet is 2: 1.
Further, after air-blast drying, the obtained germinated millet is placed in a post-treatment liquid for soaking for 33min, and then air-blast drying is carried out for 18.5h at 48 ℃, wherein the post-treatment liquid comprises 0.6mg of tea polyphenol, 5mg of xylitol, 12mg of alanine, 6mg of histidine, 6mg of tryptophan and 1000mg of water in percentage by mass.
Example 5
Adding active dry yeast into 12 times volume of 36 deg.C water under stirring, and standing for 33min to obtain activated yeast.
Drying germinated millet in vacuum microwave oven with vacuum degree of 5kPa and microwave dose of 2W/g, wherein the microwave drying process is carried out alternately according to the procedures of heating for 58s, intermittent heating for 27s, heating for 58s and intermittent heating for 27s, and the total drying time is 10 min. Grinding to obtain polished rice and rice bran, pulverizing the polished rice and the rice bran into superfine powder, adding flour, activated yeast, wheat gluten and water, mixing, kneading into dough, proofing, shaping, proofing again, steaming at controlled temperature, and cooling to obtain the germinated millet steamed bread.
The germinated millet can be prepared by adopting the existing germinated millet technology, and the more preferable mode is that the invention adopts the following mode:
firstly, screening by using a screening machine to remove rice hulls, stones and shrivelled grains; removing hull, color selecting, removing impurities, removing mildew grains and heterochrosis grains, cleaning semen Setariae, washing with water for 1-2 times, soaking in fermented rice washing water for 5min, washing with clear water, washing with 0.5% salt water for 1-2 times, and washing with clear water. Placing the hulled millet in a germinator for germination, carrying out low-temperature stress at 0 ℃ for 0.5h, germination at 20 ℃ for 6h, germination at 25 ℃ for 4.5h, low-oxygen stress germination at 30 ℃ for 5h, low-oxygen stress germination at 35 ℃ for 4h, low-oxygen stress germination at 40 ℃ for 1.5h (with the oxygen content of 12%), and germination at 20 ℃ for 6h, spraying a promoting liquid (15mmol/L sodium chloride), a regulator and a bactericide (the volume ratio of electrolytic water to ozone water is 3:1, the concentration of ozone water is 4mg/L, and the pH value of the electrolytic water is 4) into the germinator every 38min during germination, washing and cleaning with clear water after germination, and carrying out forced air drying at 45 ℃ for 12.5h to obtain the germinated millet.
The regulator comprises lysine in percentage by mass0.8 percent of threonine, 0.5 percent of threonine, 0.4 percent of magnesium chloride and vitamin B50.8 percent, 0.9 percent of nicotinic acid and vitamin B20.5 percent of riboflavin, 0.2 percent of water and the balance of water. The weight ratio of the regulator to the hulled millet is 4:10, and the weight ratio of the bactericide to the hulled millet is 4: 10; the weight ratio of the promoting liquid to the hulled millet is 4: 1.
Further, after air-blast drying, the obtained germinated millet is placed in a post-treatment liquid for soaking for 38min, and then air-blast drying is carried out for 12.5h at the temperature of 45 ℃, wherein the post-treatment liquid comprises 0.7mg of tea polyphenol, 3mg of xylitol, 9mg of alanine, 4.5mg of histidine, 4.5mg of tryptophan and 1000mg of water in percentage by mass.
Example 6
Adding active dry yeast into 10 times volume of 35 deg.C water under stirring, and standing for 20min to obtain activated yeast.
Drying germinated millet in vacuum microwave oven with vacuum degree of 10kPa and microwave dose of 5W/g, wherein the microwave drying process is carried out alternately according to the procedures of heating for 60s, intermittent heating for 25s, heating for 60s and intermittent heating for 25s, and the total drying time is 8 min. Grinding to obtain polished rice and rice bran, pulverizing the polished rice and the rice bran into superfine powder, adding flour, activated yeast, wheat gluten and water, mixing, kneading into dough, proofing, shaping, proofing again, steaming at controlled temperature, and cooling to obtain the germinated millet steamed bread.
The germinated millet is prepared by adopting the existing germinated millet technology in the following way:
manually selecting millet seeds, removing impurities such as skin and stone, placing a certain amount of millet in a beaker, washing the millet with tap water for 3-5 times, washing off surface dust, washing with distilled water for 2 times, soaking in 0.05% sodium hypochlorite for 30min, sterilizing the surface of the millet, pouring out the sodium hypochlorite if the seeds are submerged, washing the millet with distilled water, removing the surface sodium hypochlorite, adding distilled water, soaking the millet for 8h at room temperature, pouring out the residual water after soaking, uniformly spreading the millet in a sterilized culture basket with small holes at the bottom, covering the culture basket with sterilized gauze, placing the culture basket in a constant temperature box at 25 ℃ for germination culture, and rinsing with distilled water every 12h to maintain humidity. Sampling every 12h, drying the sample in a forced air drying oven at 40 ℃ for 12h, crushing, sieving with a 100-mesh sieve, and storing for later use.
Second, Effect test
The key point for improving the nutritional value and the functional characteristics of the germinated millet steamed bun is that the germinated millet is added to determine the nutritional value and the edible effect of the germinated millet steamed bun, how to improve the nutritional value of the germinated millet steamed bun is the target pursued by the invention, and the germinated millet steamed bun is used as a decisive influence raw material, and the higher the nutritional content and the components of the germinated millet are, the higher the nutritional value of the prepared germinated millet steamed bun is, and the better the edible effect is. Therefore, the improvement of the nutrient content of the germinated millet is the basis for improving the nutrient value of the germinated millet steamed bun. Through long-term exploration and research, the preparation method of the germinated millet is analyzed to play a decisive role in the quality of the germinated millet, and the prepared germinated millet is greatly different due to different preparation methods.
The preparation method of the invention in example 1 is taken as an example to compare with the existing preparation method in example 6. The germinated millet prepared by the method of the invention (without post-treatment liquid treatment) is a test group 1, the germinated millet prepared by the method of the invention (after post-treatment liquid treatment) is a test group 2, the germinated millet prepared by the millet germination technology in example 6 is a control group, the germinated millet without the germination treatment is a blank group, and the total ash content, the total flavone content, Vc, VB and the like of the product are detected6The contents of folic acid, gamma-aminobutyric acid, phytic acid, protein and carotene are detected, and the results are shown in the following table 1:
table 1 (millet is selected from millet institute of agriculture and forestry academy of sciences, Hebei province, Jigu 37)
Figure BDA0001926443110000151
The invention abandons the existing operation of sterilization before germination, such as soaking sterilization by sodium hypochlorite and then germination, has the functions of killing bacteria and microorganisms on the surfaces of the millet and preparing for subsequent germination, but the sterilization before germination causes partial loss of nutrient substances and influences the conversion of nutrient components in the germination process. But new problems arise: the germination rate is low, the germination length is short, the change of nutrient components is not obvious, a series of exploration and analysis are carried out, the combined action of hypoxia stress germination at 0-40 ℃ and a promoting liquid, a regulator and a bactericide is designed, so that the emerging problems are solved, the conversion and the content of the nutrient are greatly improved while the sterilization is realized, and the germination time is shortened by more than 1 time compared with the conventional millet germination technology.
As can be seen from the above Table 1, the nutritional ingredients of the germinated millet produced by the method of the present invention have higher nutritional value than those of the germinated millet and the common millet produced by the existing germinated millet technology, the nutritional ingredients are greatly improved, the total flavone content is increased by more than 3 times compared with the common millet, and is increased by more than 1.2 times compared with the existing germinated millet technology; compared with the existing germinated millet technology and common millet, the content of Vc is a breakthrough progress from inexistence to breakthrough progress; VB6The content is improved by more than 4.5 times compared with the common millet and is improved by more than 2.6 times compared with the existing germinated millet technology; the folic acid content is improved by more than 1.9 times compared with the common millet and is improved by more than 1.5 times compared with the existing germinated millet technology; the protein content is improved by more than 2 times compared with the common millet and is improved by more than 1.1 times compared with the existing germinated millet technology; the carotene content is improved by more than 1.9 times compared with the common millet and is improved by more than 1.5 times compared with the existing germinated millet technology; the content of gamma-aminobutyric acid is improved by more than 4 times compared with the common millet and is improved by more than 2.1 times compared with the existing germinated millet technology; the phytic acid content is reduced by 47% compared with common millet and by 33.8% compared with the existing germinated millet technology. The germinated millet treated by the post-treatment liquid has obvious difference in nutrition loss after being placed and the germinated millet not treated by the post-treatment liquid has basically no change in nutrient components after being placed for 1 year, and has better placing stability and safety.

Claims (6)

1. The industrial production method of the germinated millet steamed bun is characterized in that the germinated millet is ground to obtain fine rice and rice bran, the fine rice is ground and the rice bran is ground into superfine powder, then flour, yeast, wheat gluten and water are added to be mixed, dough is formed through kneading, the dough is proofed for 1-5 hours at the temperature of 25-40 ℃, shaped and proofed for 10-60 minutes at the temperature of 20-30 ℃, the steamed bun is steamed at a controlled temperature and cooled, and the germinated millet steamed bun is obtained;
the germinated millet is prepared by the following method: placing the hulled millet in a germinator, germinating at 0-40 deg.C under low oxygen stress for 21-32.5h, spraying calcium chloride solution, regulator and bactericide every 30-40min during germination, cleaning, and drying to obtain germinated millet;
the germination under hypoxia stress at 0-40 deg.C is carried out at 0 deg.C for 0.5 hr, at 20 deg.C for 4-6 hr, at 25 deg.C for 4-6 hr, at 30 deg.C for 4-6 hr, at 35 deg.C for 4-6 hr, at 40 deg.C for 0.5-2 hr, and at 20 deg.C for 4-6 hr.
2. The method for industrially producing the germinated millet steamed bun as claimed in claim 1, wherein the yeast is activated yeast, and the activated yeast is obtained by adding active dry yeast into 10-12 times volume of 35-40 ℃ water under stirring and then standing for 20-40 min.
3. The method for industrially producing the germinated millet steamed bun according to claim 1, wherein the germinated millet is dried before being ground.
4. The method for industrially producing the germinated millet steamed bun as claimed in claim 1, wherein the modifier comprises, by mass, 0-1% of lysine, 0-1% of threonine, 0-1% of magnesium chloride, and vitamin B50-1% of nicotinic acid, 0-1% of vitamin B20-1% of riboflavin, 0-1% of pumpkin extract, and the balance of water, wherein lysine, threonine, magnesium chloride and vitamin B are contained in the pumpkin extract5Nicotinic acid, vitamin B2The dosage of riboflavin and pumpkin extract is not 0 at the same time, and the weight ratio of the regulator to the husked millet is (1-5): 10.
5. The method for industrially producing the germinated millet steamed bun as claimed in claim 1, wherein after drying, the obtained germinated millet is soaked in a post-treatment solution for 30-40min and then dried by blowing at 40-50 ℃ for 10-20h, and the post-treatment solution comprises the following components in parts by weight: 0.5-1 part of tea polyphenol, 2-5 parts of xylitol, 6-12 parts of alanine, 3-6 parts of histidine, 3-6 parts of tryptophan and 1000 parts of water.
6. The method for industrially producing the germinated millet steamed bun as claimed in claim 1, wherein the husks of the millet are removed by screening with a screening machine before husking the millet; removing hull, color selecting, removing impurities, removing mildew grains and heterochrosis grains, cleaning semen Setariae, washing with water for 1-2 times, soaking in fermented rice washing water for 3-5min, washing with clear water, washing with 0.5% salt water for 1-2 times, and washing with clear water.
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CN103393013A (en) * 2013-07-11 2013-11-20 四川农业大学 Preparation method and product of germinated wheat rich in gamma-aminobutyric acid
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