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Composite bread premixed flour

A technology for ready-mixed flour and bread, applied in the direction of dough processing, baking mixture, dough/premix, etc., can solve the problems of poor taste and insufficient elasticity of bread, and achieve improved bread quality, good compression formability and stability aroma effect

Pending Publication Date: 2019-11-05
杨晓军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] The technical problem to be solved by the present invention is to provide a composite bread premix for the problems of insufficient elasticity and bad taste of the bread made by the commonly used bread premix at present.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0036] The preparation method of ready-mix powder base material, comprises the steps:

[0037] (1) At 30~45°C, mix konjac powder and NaOH solution with a mass fraction of 12% according to the mass ratio of 1:15~25, stir magnetically at 400~700r / min for 40~60min, and heat up to 55~70°C , add 0.3-0.5 times the mass of konjac fine powder and mix with an anhydrous ethanol solution of monochloroacetic acid with a mass fraction of 45-55%, stir magnetically at 350-550r / min for 2-4h, cool naturally to room temperature, and remove the supernatant , then add an ethanol solution with a volume fraction of 90% to make up to the original liquid level, then adjust the pH to 6.8~7.3 with a concentration of 2mol / L oxalic acid solution, let it stand at room temperature for 1~2h, and filter with suction, and take the filter residue according to the mass ratio of 15 ~25:2:0.6~1.2 Add xylitol and auxiliary materials and mix evenly to obtain modified konjac material;

[0038] (2) At 25~40°C, take ...

Embodiment 1

[0042] Emulsifier: Mix sorbitol ester, glycerol monostearate and sucrose fatty acid ester in a mass ratio of 1:2:3 to obtain an emulsifier.

[0043] Solvent: Mix sodium carbonate and sodium bicarbonate solution with a mass fraction of 16% at a mass ratio of 1:18 to obtain a solvent.

[0044] Reagent A: Take rice and water, mix and stir for 6 minutes according to the mass ratio of 1:14, filter, collect the filtrate, and mix and stir the filtrate, birch sap, and honey for 30 minutes according to the mass ratio of 30:3:1 to obtain reagent A.

[0045] Reagent B: Mix PBS buffer solution with pH 7.3, glucose, and sodium chloride at a mass ratio of 12:3:1 to obtain Reagent B.

[0046] Additive: Mix lemon flavone and gallic acid in a mass ratio of 4:3 to obtain the additive.

[0047] Excipients: Lactose, microcrystalline cellulose and mannitol are mixed according to the mass ratio of 2:1:1 to obtain the excipients.

[0048] Grape seed pretreatment: Take grape seeds and pulverize the...

Embodiment 2

[0055] Emulsifier: Mix sorbitol ester, glycerol monostearate and sucrose fatty acid ester in a mass ratio of 1:4:3 to obtain an emulsifier.

[0056] Solvent: Mix sodium carbonate and sodium bicarbonate solution with a mass fraction of 16% at a mass ratio of 1:25 to obtain a solvent.

[0057] Reagent A: Take rice and water, mix and stir for 10 minutes according to the mass ratio of 1:20, filter, collect the filtrate, and mix and stir the filtrate, birch sap, and honey for 55 minutes according to the mass ratio of 55:3:1 to obtain reagent A.

[0058] Reagent B: Mix PBS buffer solution, glucose, and sodium chloride with a mass ratio of 20:3:1 at a pH of 7.7 to obtain Reagent B.

[0059] Additive: Mix lemon flavone and gallic acid at a mass ratio of 8:3 to obtain the additive.

[0060] Excipients: Lactose, microcrystalline cellulose and mannitol are mixed according to the mass ratio of 5:1:1 to obtain the excipients.

[0061] Grape seed pretreatment: take grape seed and pulveriz...

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Abstract

The invention discloses composite bread premixed flour, and belongs to the technical field of food processing. According to the composite bread premixed flour, konjac powder is used as a raw material,through the carboxymethylation action, then the konjac powder is blended with multiple components, a network-like structure formed by the konjac powder as the main component is improved, mannitol andmicrocrystalline cellulose can be cooperated to regulate the hydrophily, the viscoelasticity is stabilized, and the elasticity and taste of bread prepared by the premixed flour are improved by combination of biological bacteriostasis and high thermal stability components; and peanuts are dipped and germinated for double cultivation, active components and oil are collected after filter pressing, in the process of subsequent mixing with other components, activated organic matter can be assembled or intersected with other substances in a system to form a three-dimensional network structure, whenwater is encountered, the flow of liquid oil and water in the mixed system is stabilized, thus the overall viscoelasticity is optimized, and the elasticity and taste of the prepared bread are ensured. The composite bread premixed flour solves the problem of insufficient elasticity and poor taste of bread prepared by common bread premixed flour.

Description

technical field [0001] The invention discloses a compound bread premix powder, which belongs to the technical field of food processing. Background technique [0002] With the continuous improvement of people's living standards, the pace of life is also accelerating, people's diet is also becoming more and more fast food, and the concept of traditional grain-based staple food is becoming more and more diluted. In this regard, far-sighted nutrition experts worry that if the proportion of staple food in the daily diet is reduced, it will cause nutritional imbalance and seriously affect the health of the body. Moreover, if the proportion of animal and oily foods in the daily diet increases, it will lead to high calorie and high fat. Excessive intake of high-quality food can cause colon cancer, and the incidence of vascular diseases will rise sharply. Therefore, there is an urgent need to change the existing dietary structure, so that the food is nutritious and easy to eat, whic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D10/00A21D2/18A21D2/26A21D2/14A21D2/38A21D2/36
CPCA21D2/14A21D2/145A21D2/18A21D2/188A21D2/265A21D2/36A21D2/38A21D10/005
Inventor 杨晓军
Owner 杨晓军
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