Cereal steamed bread and preparation method thereof

A technology of steamed bread and miscellaneous grains, which is applied in the field of miscellaneous grain steamed bread and its preparation, which can solve the problems of easy slag dropping and low nutritional content, and achieve the effects of not easy slag dropping, balanced nutrition, and improved tolerance

Active Publication Date: 2014-02-05
ANHUI YANZHIFANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the existing steamed buns are made of fine flour, which has low nutritional content and is easy to drop slag

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0038] The present invention also provides a kind of preparation method of multigrain steamed bread, it comprises the following steps:

[0039] The ingredients are selected according to the composition of miscellaneous grain steamed bread, and the ingredients include white flour 40-50, corn flour 30-40, oat flour 25-30, sweet potato flour 10-15, egg white 5-10, artichoke 3-5, yam 3-5 And compound enzyme preparation 0.2-0.4, yeast 0.1-0.3, wherein, the compound enzyme preparation is composed of the following components by weight percentage: 30% transglutaminase, 40% elastase, 10% amylase, 10% cellulase %, glucose oxidase 5% and lipase 5%;

[0040] Add the above-mentioned cornmeal, oat flour, sweet potato powder, egg white and compound enzyme preparation into clear water and stir for enzymolysis, crush the above-mentioned Jerusalem artichoke and yam, put them into water and boil them into porridge;

[0041] Mix the above-mentioned enzymatic hydrolysis product, porridge-like Jer...

Embodiment 1

[0047]First select ingredients, select ingredients according to the composition of miscellaneous grain steamed bread, said ingredients include white flour 45, cornmeal 40, oat flour 25, sweet potato flour 10, egg white 5, Jerusalem artichoke 5, yam 5 and compound enzyme preparation 0.4, yeast 0.2, wherein , the compound enzyme preparation is composed of the following components by weight percentage: 30% transglutaminase, 40% elastase, 10% amylase, 10% cellulase, 5% glucose oxidase and 5% lipase; Add the above-mentioned cornmeal, oat flour, sweet potato powder, egg white and compound enzyme preparation into clear water and stir for enzymolysis, grind the above-mentioned Jerusalem artichoke and yam, put them in water and boil them into porridge; mix the above-mentioned enzymolysis products and porridge Mix Jerusalem artichoke, yam, and white flour, then inoculate the above-mentioned yeast and ferment for 50-60 minutes at 30-40°C to obtain a miscellaneous grain dough; Put it on a...

Embodiment 2

[0050] First select ingredients, select ingredients according to the composition of miscellaneous grain steamed bread, said ingredients include white flour 40, cornmeal 35, oat flour 30, sweet potato flour 15, egg white 10, Jerusalem artichoke 4, yam 4 and compound enzyme preparation 0.3, yeast 0.1; , the compound enzyme preparation is composed of the following components by weight percentage: 30% transglutaminase, 40% elastase, 10% amylase, 10% cellulase, 5% glucose oxidase and 5% lipase; Add the above-mentioned cornmeal, oat flour, sweet potato powder, egg white and compound enzyme preparation into clear water and stir for enzymolysis, grind the above-mentioned Jerusalem artichoke and yam, put them in water and boil them into porridge; mix the above-mentioned enzymolysis products and porridge Mix Jerusalem artichoke, yam, and white flour, then inoculate the above-mentioned yeast and ferment for 50-60 minutes at 30-40°C to obtain a miscellaneous grain dough; Put it on a utens...

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PUM

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Abstract

The invention discloses cereal steamed bread and a preparation method thereof. The cereal steamed bread is prepared from the following components in parts by weight: 40 to 50 parts of wheat flour, 30 to 40 parts of corn meal, 25 to 30 parts of oat flour, 10 to 15 parts of sweet potato powder, 5 to 10 parts of egg white, 3 to 5 parts of jerusalem artichoke, 3 to 5 parts of yam, 0.2 to 0.4 part of a composite enzyme preparation, and 0.1 to 0.3 part of yeast, wherein the composite enzyme preparation consists of the following components in percentage by weight: 30 percent of transglutaminase, 40 percent of elastase, 10 percent of amylase, 10 percent of cellulose, 5 percent of notatin and 5 percent of lipase. According to the cereal steamed bread and the preparation method thereof, the nutritional composition of the steamed bread is improved; the steamed bread has the effects of nourishing blood, tonifying Qi, cleaning intestines and stomach, improving food digestibility and the like; the stirring resistance of cereal powder is also improved, and the elasticity of the steamed bread is improved; in addition, the slicing performance of the cereal steamed bread is also improved; balls and crumbs of the steamed bread are reduced, and the steamed bread does not easily generate crumbs.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a multigrain steamed bread and a preparation method thereof. Background technique [0002] With the development of society, people's diet has become more and more "essential", not only the amount of staple food is decreasing, but also the raw materials are becoming more and more refined. Refined grains such as white rice, white noodles, and white bread almost dominate the three The staple food of the meal. [0003] However, the finer and whiter the processing, the more nutrients will be lost. Regular consumption of fine foods can easily lead to malnutrition, gastrointestinal function damage, and even metabolic and endocrine diseases such as hyperlipidemia, hypertension, diabetes, etc., seriously endangering health and life safety. Therefore, in addition to carrying out corresponding drug treatment, people also pay more and more attention to food health care and health p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L1/30A23L33/10
CPCA23L7/104A23L33/10A23V2002/00A23V2200/30A23V2200/08
Inventor 张丽琍祁斌吴雷
Owner ANHUI YANZHIFANG FOOD
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