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Steamed oatmeal buns and processing method thereof

A processing method and technology of oatmeal, which is applied in the field of food processing, can solve the problems of not meeting the needs of diet therapy, the dough cannot be formed, and the content of oats is not high, so as to prevent cardiovascular and cerebrovascular diseases, plump and upright appearance, health care and Both taste and effect

Inactive Publication Date: 2015-01-21
ZHENGZHOU TECHN COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because oats do not contain gluten protein, the dough cannot be formed during kneading due to excessive addition, so the content of oats in existing products is not high, which cannot meet the needs of dietary therapy; at the same time, most of the existing oat steamed buns are added It is made of oatmeal flour, and the yellow color is not popular with consumers; therefore, it is necessary to improve the formula and process to make oatmeal steamed buns with high oat content, lower blood sugar and blood fat, and beautify the skin

Method used

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  • Steamed oatmeal buns and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1: An oatmeal steamed bun is processed by the following ingredients in kilograms: 50 kg of white flour, 30 kg of oatmeal, 1 kg of gluten, 0.4 kg of yeast, 0.5 kg of polydextrose, and 21 kg of water.

[0032] Preparation method: take 30 kg of oatmeal and steam at 90-100°C for 20 minutes, microwave the steamed oatmeal at 1000W for 2 minutes, and then switch to microwave at 600W for 1 minute. Add 50 kg of white flour, 20 kg of processed oatmeal, 1 kg of gluten, 0.4 kg of yeast, 0.5 kg of polydextrose, 18 kg of water into the dough mixer, and knead the dough for 5-6 minutes at 30 rpm until the dough is formed Forming, then add 10 kg of oatmeal, 3 kg of water, and knead the dough for 10 minutes under the condition of 50 rpm. Press the reconciled dough 15 times, make square steamed buns on a knife-cut steamed bun machine, put the formed steamed buns at 38°C and 85% humidity to proof for 40 minutes, and put the proofed steamed buns under a pressure of 0.01MPa Serve...

Embodiment 2

[0033] Embodiment 2: An oatmeal steamed bun is processed by the following ingredients in kilograms: 50 kg of white flour, 30 kg of oatmeal, 2 kg of gluten, 0.4 kg of yeast, 0.5 kg of polydextrose, and 21 kg of water.

[0034] Preparation method: take 30 kg of oatmeal and steam at 90-100°C for 20 minutes, microwave the steamed oatmeal at 1000W for 2 minutes, and then switch to microwave at 600W for 1 minute. Add 50 kg of white flour, 20 kg of processed oatmeal, 2 kg of gluten, 0.4 kg of yeast, 0.5 kg of polydextrose, 18 kg of water into the dough mixer, and knead the dough for 5-6 minutes at 30 rpm until the dough is formed Forming, then add 10 kg of oatmeal, 3 kg of water, and knead the dough for 10 minutes under the condition of 50 rpm. Press the reconciled dough 15 times, make square steamed buns on a knife-cut steamed bun machine, put the formed steamed buns at 38°C and 85% humidity to proof for 40 minutes, and put the proofed steamed buns under a pressure of 0.01MPa Serve...

Embodiment 3

[0035] Embodiment 3: An oatmeal steamed bun is processed by the following ingredients in kilograms: 50 kg of white flour, 30 kg of oatmeal, 5 kg of gluten, 0.4 kg of yeast, 0.5 kg of polydextrose, and 21 kg of water.

[0036] Preparation method: take 30 kg of oatmeal and steam at 90-100°C for 20 minutes, then microwave the steamed oatmeal at 1000W for 2 minutes, then switch to microwave at 600W for 1 minute. Add 50 kg of white flour, 20 kg of processed oatmeal, 5 kg of gluten powder, 0.4 kg of yeast, 0.5 kg of polydextrose, 18 kg of water into the dough mixer, and knead the dough for 5-6 minutes at 30 rpm until the dough is formed Forming, then add 10 kg of oatmeal, 3 kg of water, and knead the dough for 10 minutes under the condition of 50 rpm. Press the reconciled dough 15 times, make square steamed buns on a knife-cut steamed bun machine, put the formed steamed buns at 38°C and 85% humidity to proof for 40 minutes, and put the proofed steamed buns under a pressure of 0.01MP...

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Abstract

The invention relates to steamed oatmeal buns and a processing method thereof. The steamed oatmeal buns comprise the following components in parts by weight: 50 parts of wheat flour, 30 parts of oatmeal, 1-5 parts of vital gluten, 0.4 part of yeast, 0.5 part of polydextrose and 21 parts of water. The invention further provides the processing method of the steamed oatmeal buns, and the processing method comprises the following steps: carrying out steaming and microwaving to the oatmeal, making a paste, using raw materials such as the vital gluten and the polydextrose to improve the quality of the paste, and increasing the content of oat in the paste through a paste making technology and formula, so as to enable people to intake more oat while a less amount of bud is taken and effectively lower human body blood fat and blood glucose. Due to very high contents of dietary fiber and beta glucosan, the aging speed of the buns is relatively low, and decline in bun quality caused by adding a large amount of oatmeal can be avoided, namely sharp increase of hardness and sharp decrease of specific volume can be avoided; the steamed oatmeal bun is relatively white, and has an acceptable appearance. The steamed oatmeal bun adopts the combination of the formula and the process, so that the processing performance of the past is improved, the content of oat in the buns is increased greatly, the buns are added with nutrients, and the effects of lowering blood fat and blood glucose are enhanced.

Description

technical field [0001] The invention relates to oatmeal steamed bread and a processing method thereof, belonging to the technical field of food processing. technical background [0002] With the improvement of people's living standards, diseases such as hyperlipidemia and hyperglycemia seriously threaten people's health. For this chronic disease, dietary therapy has become the choice of more and more people. In 1997, the US FDA determined that oatmeal has the effect of lowering cholesterol and stabilizing blood sugar, but it must be consumed in a certain amount every day to reflect the effect. In Chinese diet Among them, oats are not a staple food, so many people do not consume oats every day. If oats can be added to steamed buns, the health benefits of steamed buns can be greatly enhanced. However, because oats do not contain gluten protein, the dough cannot be formed during kneading due to excessive addition, so the content of oats in existing products is not high, which ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L1/29A23L1/308A21D2/00A23L33/125A23L33/17
CPCA23L33/00A21D2/00A23L7/104A23L33/21A23L33/30A23V2002/00A23V2200/30A23V2200/328A23V2250/5042A23V2250/76
Inventor 李竹生宋娜张煌刘长虹鲁慧芳张艳丽马慧
Owner ZHENGZHOU TECHN COLLEGE
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