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Pumpkin self-raising flour and special fermenting agent thereof

A technology of self-rising powder and leavening agent, applied in the direction of application, microorganisms, fungi, etc., to achieve fluffy structure, golden color, and ensure the effect of characteristic flavor and aroma

Active Publication Date: 2014-12-10
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to make up for the lack of varieties in the existing self-rising flour market, to solve the technical problems of self-fermentation of health-care flour, to provide a pumpkin self-rising flour and its special leavening agent

Method used

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  • Pumpkin self-raising flour and special fermenting agent thereof
  • Pumpkin self-raising flour and special fermenting agent thereof
  • Pumpkin self-raising flour and special fermenting agent thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1, the preparation of pumpkin powder and comparison of nutrient content

[0036] In this example, the nutritional components of pumpkin flour and wheat flour were compared.

[0037] The nutrient content of pumpkin powder is shown in Table 1, and the nutrient content of wheat flour is shown in Table 2.

[0038]Table 1 Nutrient composition list of pumpkin powder (contained in every 100g)

[0039] ingredient name

[0040] Table 2 Nutrient composition list of wheat flour (contained in every 100g)

[0041] ingredient name

[0042] Sodium (mg)

[0043] From the comparison table (Table 1 and Table 2), it can be seen that compared with wheat flour, pumpkin flour has the characteristics of low energy, high dietary fiber, high vitamin content, high carotene content, high potassium, high iron, high calcium and other characteristics (see The data in bold in Table 1), the characteristics of more balanced nutrients, is the first choice for a...

Embodiment 2

[0044] Embodiment 2, preparation and identification of pumpkin self-raising flour

[0045] 1. Preparation of pumpkin self-raising flour

[0046] The inventors of the present invention prepared several kinds of pumpkin self-rising flours containing different leavening agents, steamed them into steamed buns respectively, and evaluated the pumpkin self-rising flours containing different leavening agents from the perspectives of proofing amount, specific volume and sensory quality of the steamed buns.

[0047] Preparation of pumpkin powder: select fully mature pumpkins, wash, peel, remove the pulp, and cut into pretreated raw materials, vacuum freeze-dry, crush, and sieve (100 mesh or 120 mesh) to obtain a particle size of 100 mesh or 120 mesh pure natural pumpkin powder, water content ≦ 6% (mass percentage).

[0048] 1. Pumpkin self-raising flour with Angel active dry yeast as the starter

[0049] Take 170g of pumpkin powder (particle size 100 mesh), 810g of refined wheat core ...

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Abstract

The invention discloses pumpkin self-raising flour and a special fermenting agent thereof. The pumpkin self-raising flour disclosed by the invention is prepared by mixing following substances in parts by weight: 150-200 parts of pumpkin flour, 770-820 parts of wheat core powder, 10-20 parts of Angel active dry yeast, 3-5 parts of Meishan instant dry yeast and 2-5 parts of Angel saccharomyces cerevisiae. According to the pumpkin self-raising flour disclosed by the invention, the raw materials are purely natural; the pumpkin self-raising flour has no additive, is abundant in nutrition and is good for balancing a human dietary pattern; meanwhile, the pumpkin self-raising flour has an auxiliary adjusting effect on blood sugar, can be used for preparing traditional cooked wheaten foods including steamed buns, steamed twisted rolls and the like, and can also be used for baking western-style snacks; yeasts, sodium carbonate and the like do not need to be additionally added in a preparation process; the prepared cooked wheaten foods are golden yellow in color and luster, fluffy in structure, elastic and soft in mouth feel, and has the special pumpkin aroma. The pumpkin self-raising flour is simple to operate, easy to produce, and safe, non-toxic and pollution-free; a preparation process of the traditional cooked wheaten foods is simplified and a flour market is enriched; meanwhile, the problem that multiple pumpkin resources in China are unsalable is solved and a novel way for utilizing pumpkins is provided.

Description

technical field [0001] The invention belongs to the field of food production and relates to pumpkin self-raising flour and a special leavening agent thereof. Background technique [0002] Flour is a necessity of human life and plays an important role in human life, especially in northern China, it is an important staple food and is widely used in various pasta making. The traditional flour fermentation method utilizes the principle that the decomposition of sugar by wild yeast produces carbon dioxide gas, which increases the volume of the dough. This method takes a long time to ferment, and the fermentation effect is difficult to control, and with the mass reproduction of acid-producing bacteria, a large amount of acidic substances will be produced, so alkali must be added to neutralize the dough after fermentation. There are three disadvantages in this process: first, the process is cumbersome , the amount of alkali is difficult to grasp; the second is that the improper am...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/212A23L1/105C12N1/18C12N1/16C12R1/865C12R1/645A23L19/00A23L7/104
Inventor 方芳王凤忠吴韬高杰
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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