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Normal-temperature freshness retaining high-content oat steamed buns and processing method thereof

A processing method and high-content technology, applied in the field of food processing, can solve problems such as inability to form gluten, and achieve the effects of reducing impact, retaining nutritional value, and shortening production time

Inactive Publication Date: 2017-06-20
SHAANXI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The protein content in oats is very high (15%-20%), which is 1.6-2.3 times that of wheat and rice. It contains 17 amino acids, of which the content of lysine is 6-10 times that of wheat, and the amino acids necessary for the human body are complete. , is a complete protein, but compared with wheat protein, oat protein cannot form gluten, so it cannot be directly used to process steamed bread

Method used

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  • Normal-temperature freshness retaining high-content oat steamed buns and processing method thereof
  • Normal-temperature freshness retaining high-content oat steamed buns and processing method thereof
  • Normal-temperature freshness retaining high-content oat steamed buns and processing method thereof

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Experimental program
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Effect test

Embodiment 1

[0046] The processing method of the room-temperature fresh-keeping high-content oatmeal steamed bread of this embodiment is realized by the following steps:

[0047] (1) Raw material pretreatment

[0048] 2 kg of oat grains are extruded through a twin-screw extruder (Hunan Fumake Food Engineering Technology Co., Ltd., model FMHE36-24), and the extrusion conditions are: screw speed 70r / min, feeding speed 30kg / h, adding water Speed ​​1.3kg / h, extrusion at room temperature in the first zone, 65°C in the second zone, 120°C in the third zone, 170°C in the fourth zone, 170°C in the fifth zone, and 160°C in the sixth zone. Under the action of high pressure and high shear force, the oat starch is fully expanded, and the extruded sample is cooled and crushed to obtain the oat whole grain extruded powder.

[0049] (2) One-time kneading

[0050] Yeast (56 grams) was added to 0.8 kilograms of water to dissolve, then 1 kilogram of wheat flour was added, kneaded the dough, and left to fer...

Embodiment 2

[0060] (1) Raw material pretreatment

[0061] 1.8 kilograms of oat grains are extruded through a twin-screw extruder (Hunan Fumake Food Engineering Technology Co., Ltd., model FMHE36-24), and the extrusion conditions are: screw speed 50r / min, feeding speed 25kg / h, adding water Speed ​​1.0kg / h, extrusion at room temperature in the first zone, 50°C in the second zone, 100°C in the third zone, 160°C in the fourth zone, 160°C in the fifth zone, and 170°C in the sixth zone. Under the action of high pressure and high shear force, oat starch is fully expanded, and the extruded sample is cooled to room temperature and crushed to obtain oat whole grain extruded powder.

[0062] (2) One-time kneading

[0063] Yeast (40 grams) was added into 0.8 kilograms of water to dissolve, then 1.2 kilograms of wheat flour was added, kneaded the dough, and left to ferment for 40 minutes at 35° C. and a relative humidity of 70% to obtain seed dough.

[0064] (3) Secondary kneading

[0065] Mix the ...

Embodiment 3

[0073] (1) Raw material pretreatment

[0074] 1.6 kilograms of oat grains are extruded through a twin-screw extruder (Hunan Fumake Food Engineering Technology Co., Ltd., model FMHE36-24). The extrusion conditions are: screw speed 80r / min, feeding speed 35kg / h, adding water Speed ​​1.5kg / h, extrusion at room temperature in the first zone, 80°C in the second zone, 130°C in the third zone, 180°C in the fourth zone, 180°C in the fifth zone, and 140°C in the sixth zone. Under the action of high pressure and high shear force, the oat starch is fully expanded, and the extruded sample is cooled and crushed to obtain the oat whole grain extruded powder.

[0075] (2) One-time kneading

[0076] Yeast (20 grams) was added into 0.68 kilograms of water to dissolve, then 1.4 kilograms of wheat flour was added, kneaded the dough, and left to ferment for 35 minutes at 40° C. and a relative humidity of 90% to obtain seed dough.

[0077] (3) Secondary kneading

[0078] Mix the oat whole grain...

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Abstract

The invention relates to normal-temperature freshness retaining high-content oat steamed buns and a processing method, and belongs to the technical field of food processing. The processing method specifically comprises the steps of pretreatment of raw materials, primary dough kneading, secondary dough kneading, fermentation, steaming, thermal packaging, and obtaining of the oat steamed buns, the freshness of which can be retained at normal temperature for 30 days. Compared with other steamed buns in the market, the oat steamed buns have the advantages that the aging of the oat steamed buns is controlled, and the high-content oat steamed buns can effectively reduce blood cholesterol, prevent constipation, promote reproduction of beneficial bacteria in the intestinal tract, reduce the morbidity of rectal cancer and reduce occurrence of cardiovascular diseases.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fresh-keeping high-content oat steamed bun at room temperature and a processing method thereof. Background technique [0002] Steamed buns are the traditional staple food of our people and are rich in nutrition. Compared with western bread, steamed buns have less nutritional damage and are cheaper. In my country, the annual consumption of steamed bread is more than 21 million tons, accounting for 30% of the total consumption of flour-based food, and the annual output value reaches 300 billion yuan. However, the industrialization level of steamed bread is still very low, and the development is very uneven. [0003] Steamed bread has high water content, high water activity and rich nutrition, which is a natural medium for microorganisms. From production to consumption, steamed bread generally has to go through multiple links such as processing, transportation, storage ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L7/17A23L33/00B65B55/02
CPCA23V2002/00B65B55/02A23V2200/32A23V2200/3262A23V2200/308A23V2200/326A23V2250/76
Inventor 胡新中李小平马蓁刘柳
Owner SHAANXI NORMAL UNIV
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