Premixed coarse cereals flour for fried bread sticks and manufacturing method thereof

A technology of pre-mixing and multi-grain powder, applied in baking mixture, pre-baking dough treatment, application, etc., can solve the problems of lack of nutrition, aluminum damage, etc., and achieve the effect of smooth surface, balanced nutrition, and enhanced stirring resistance.

Inactive Publication Date: 2014-12-24
HENAN AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fried dough sticks are a traditional breakfast staple food in northern my country, but they are often considered to lack nutrition and contain alum, which is harmful to aluminum, and have been resisted and condemned by many people.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The miscellaneous grain premixed flour that is used for frying deep-fried dough sticks of the present embodiment is made of the following raw materials: 40 Kg of wheat flour, 8 Kg of wheat protein powder, 2 Kg of leavening agent for deep-fried dough sticks without aluminum, 7 Kg of buckwheat flour, oat flour 9 kg, corn flour 7 Kg, mung bean flour 4 Kg, konjac flour 1 Kg, xanthan gum 0.3 Kg, guar gum 0.2 Kg, glucose oxidase 5ppm and cellulase 3ppm.

[0022] The preparation method of the miscellaneous grains premixed flour of the present embodiment is as follows:

[0023] (1) Crushing of miscellaneous grains: select high-quality buckwheat, oats, corn and mung beans, peel them with a peeling machine, then use a grinder to crush them, and pass them through a 120-mesh sieve for later use;

[0024] (2) Weighing and mixing: Weigh and weigh the raw materials according to the formula ratio, and mix them in a twin-shaft paddle mixer for 20 minutes;

[0025] (3) Packing: Weigh an...

Embodiment 2

[0027] The miscellaneous grain premixed flour that is used for deep-fried dough sticks of the present embodiment is made of the raw material that comprises following weight components: wheat flour 70 Kg, wheat gluten powder 15 Kg, buckwheat flour 10 Kg, oat flour 12 Kg, corn Powder 10 Kg and mung bean flour 5 Kg, aluminum-free fried dough stick leavening agent 4 Kg, konjac flour 3 Kg, xanthan gum 0.8 Kg, guar gum 0.6 Kg, glucose oxidase 15ppm and cellulase 10ppm.

[0028] The preparation method of the multigrain premixed flour for frying deep-fried dough sticks of the present embodiment, the steps are as follows:

[0029] (1) Crushing of miscellaneous grains: select high-quality buckwheat, oats, corn and mung beans, peel them with a peeling machine, then use a grinder to crush them, and pass them through a 120-mesh sieve for later use;

[0030] (2) Weighing and mixing: a. Choose high-quality strong gluten wheat Zhengmai 366 (the stability time is 9 minutes) and Australian whit...

Embodiment 3

[0033] The miscellaneous grain premixed flour that is used for deep-fried dough sticks of the present embodiment is made of the raw material that comprises following weight components: wheat flour 50 Kg, wheat gluten powder 10 Kg, buckwheat flour 9 Kg, oat flour 10 Kg, corn Powder 9 Kg, mung bean flour 3 Kg, aluminum-free fried dough stick leavening agent 3 Kg, konjac flour 2 Kg, xanthan gum 0.5 Kg, guar gum 0.4 Kg, glucose oxidase 10ppm and cellulase 5ppm.

[0034] The preparation method of the multigrain premixed flour for frying deep-fried dough sticks of the present embodiment, the steps are as follows:

[0035] (1) Crushing of miscellaneous grains: select high-quality buckwheat, oats, corn and mung beans, peel them with a peeling machine, then use a grinder to crush them, and pass them through a 120-mesh sieve for later use;

[0036] (2) Weighing and mixing: a. Choose high-quality strong gluten wheat Zhengmai 366 (the stability time is 12 minutes) and Australian white whe...

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PUM

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Abstract

The invention discloses premixed coarse cereals flour for fried bread sticks. The premixed coarse cereals flour is made of the following raw materials, by weight part, of 40-70 parts of wheat flour, 8-15 parts of wheat protein powder, 30-50 parts of coarse cereals powder, 2-4 parts of aluminum-free fried bread stick swelling agents, 1 part- 3 parts of konjaku flour, 0.3-0.8 parts of xanthan gum, 0.2-0.6 part of guar gum, 5-15ppm of glucose oxidase and 3-10ppm of cellulose. The manufacturing method comprises the following steps of weighing raw materials according to the formula proportion, mixing the raw material for 20 minutes in a mixing machine and weighing and packing the raw materials in an automatic flour packing machine. The wheat protein powder in the formula can overcome the defect that the elasticity is reduced due to coarse cereals, the dough strength is improved, the konjaku flour, the xanthan gum and the guar gum can be favorable for formation of a wheat gluten network and have an elasticity improving function, the glucose oxidase can improve the tissue structure of the wheat gluten network, and the cellulose has an enzymolysis function on a part of cellulose in the premixed flour to be favorable for formation of the wheat gluten. According to the premixed flour, the coarse cereals and the refined grains are matched with each other. Thus, the nutrition balance is achieved.

Description

technical field [0001] The invention relates to a kind of flour, in particular to a premixed miscellaneous grain flour used for frying deep-fried dough sticks and a preparation method thereof. Background technique [0002] China is rich in miscellaneous grain resources, such as corn, oats, mung beans, buckwheat, sorghum, etc., which are an important part of my country's food structure. Miscellaneous grains contain rich cellulose and trace elements needed by the human body. They have the functions of promoting gastrointestinal peristalsis, speeding up defecation, and preventing colon cancer. Many of them also have medicinal value. Deep-fried dough sticks are a traditional staple food for breakfast in northern my country, but they are often considered to lack nutrition and contain alum, which is harmful to aluminum, and have been resisted and condemned by many people. In order to improve this situation and provide people with nutritious and safe fried dough sticks, after a lo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D10/00A21D2/36A21D8/04A21D2/08
Inventor 张剑张杰李梦琴艾志录任红涛
Owner HENAN AGRICULTURAL UNIVERSITY
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