阅读说明：本技术 一种功能性小米发糕粉的加工方法 (Processing method of functional millet leavened cake powder ) 是由 李建军 王常青 于 2020-05-26 设计创作，主要内容包括：本发明公开了一种功能性小米发糕粉的加工方法。其方法为：将甾醇酯等油性物质与活性干酵母和大豆蛋白粉搅拌混合,形成包埋活性干酵母；将此包埋活性干酵母与小米粉混合均匀后再添加其他原辅料,混合均匀后,装入阻隔性的包装袋中,抽真空密封,即制得具有良好自发性和一定降血脂功能的小米发糕粉。该发糕粉保质期9-12个月,在保质期内,小米发糕粉按常规加水和面,发酵,蒸制,可制成蓬松性好的小米发糕。(The invention discloses a processing method of functional millet ferment cake powder. The method comprises the following steps: mixing oily substances such as sterol ester with active dry yeast and soybean protein powder under stirring to form embedded active dry yeast; the embedded active dry yeast and the millet flour are uniformly mixed, then other raw and auxiliary materials are added, the mixture is uniformly mixed, and then the mixture is put into a packaging bag with barrier property, and the packaging bag is vacuumized and sealed, thus obtaining the millet leavening cake powder with good spontaneity and certain blood fat reducing function. The steamed sponge cake powder has a shelf life of 9-12 months, and can be made into millet steamed sponge cake with good fluffiness by adding water and kneading dough, fermenting, and steaming.)

1. A processing method of functional millet cake flour is characterized in that sterol ester oil-soluble substances are mixed with active dry yeast and soybean protein powder by stirring to form embedded active dry yeast; then uniformly mixing the embedded active dry yeast and the millet flour, adding other raw and auxiliary materials, and mixing uniformly again; and vacuumizing and sealing the mixed materials to obtain the functional millet ferment cake powder with good spontaneity and the function of reducing blood fat, wherein the shelf life of the ferment cake powder is 9-12 months.

2. The method for processing the functional millet cake mix of claim 1, comprising the following steps:

(1) mixing 100 parts by weight of sterol ester, 15-25 parts by weight of diacetyl tartaric acid monoglyceride and 1-2 parts by weight of liquorice antioxidant, heating, mixing and dissolving, and cooling to below 40 ℃;

(2) mixing the miscible substances with the soybean protein powder and the edible active dry yeast according to the mass ratio of 35-45:16-24:33-40, stirring for 30-80 seconds in a stirrer at the stirring speed of 100-;

(3) mixing the embedded active dry yeast and the millet flour according to the mass ratio of 5:43-52, then putting the mixture into a stirrer, and mixing the mixture for 1.5-3.0 minutes at the stirring speed of 200-400 r/min;

(4) adding 41-52 parts by mass of other raw and auxiliary materials after mixing, and mixing for 1-2 minutes at a stirring speed of 360-600 rpm;

(5) mixing all the materials, placing into a barrier packaging bag, vacuumizing, and sealing to obtain the functional millet leavened cake powder with good spontaneity and blood fat reducing effect.

3. The processing method of the functional millet cake mix of claim 2, wherein the other raw and auxiliary materials comprise: wheat flour, wheat gluten, soft white sugar powder, white kidney bean polypeptide and soybean flour.

4. The processing method of the functional millet cake mix of claim 2, wherein the other raw and auxiliary materials comprise, in parts by mass: 30-39 parts of wheat flour, 4-8 parts of wheat gluten, 2-6 parts of soft white sugar powder, 1.5-4 parts of white kidney bean polypeptide and 1-5 parts of soybean flour.

5. Functional millet cake flour processed by the method of claim 1, 2, 3 or 4.

Technical Field

The invention relates to food, in particular to a processing method of functional millet ferment cake powder.

Background

Spontaneous cereal powder containing yeast in the market at present, such as spontaneous steamed bread powder, spontaneous steamed stuffed bun powder and the like, have the common problems of short quality guarantee period and rapid yeast activity reduction. The main reason is that after the cereal flour is mixed with active dry yeast according to the conventional process, the yeast easily absorbs the moisture in the cereal flour, so that the yeast is inactivated and dies gradually; even if vacuum packaging is carried out, the shelf life generally exceeds 3-4 months. Therefore, researching how to protect the activity of the yeast and block the yeast from absorbing water in the storage process is an important means for improving the shelf life of the spontaneous cereal flour. In the existing patents and documents, researches and reports are made on adding a protective agent to embed yeast and increasing the shelf life. The yeast protectant mainly comprises glycerol, trehalose, skimmed milk powder, sorbitan monostearate, monoglyceride, edible oil, Tween 80, etc.

Glycerol, trehalose and skimmed milk powder belong to water-soluble protective agents and are generally used for protecting freeze-dried yeast. Edible oil and sorbitan monostearate as oily protective agent of active dry yeast generally have no health care function. Tween is an oil-in-water (O/W) emulsifier, and monoglyceride is a water-in-oil (W/O) emulsifier. Experiments show that if the oily protective agent is used for embedding the active dry yeast, the emulsifier is only added with W/O type or only added with O/W type, the prepared millet steamed sponge cake has not high filling power and specific volume, and the fermentation capacity is not obviously improved. It is possible that a single type of emulsifier has a poor emulsifying effect on oily substances and yeast is difficult to contact with water.

Disclosure of Invention

The invention aims to provide a processing method of functional millet cake powder, and the millet cake powder prepared by the method has good spontaneity and a certain blood fat reducing function and is longer in quality guarantee period.

The invention provides a processing method of functional millet cake flour, which is characterized in that oil-soluble substances such as sterol ester and the like are stirred and mixed with active dry yeast and soybean protein powder to form embedded active dry yeast; then uniformly mixing the embedded active dry yeast and the millet flour, adding other raw and auxiliary materials, and mixing uniformly again; and vacuumizing and sealing the mixed materials to obtain the functional millet cake powder with good spontaneity and a certain blood fat reducing effect. The storage life of the baking powder is 9-12 months. The specific manufacturing steps are as follows:

(1) mixing 100 parts by weight of sterol ester, 15-25 parts by weight of diacetyl tartaric acid monoglyceride and 1-2 parts by weight of liquorice antioxidant, heating, mixing and dissolving, and cooling to below 40 ℃;

(2) mixing the miscible substances with the soybean protein powder and the edible active dry yeast according to the mass ratio of 35-45:16-24:33-40, stirring for 30-80 seconds in a stirrer at the stirring speed of 100-;

(3) mixing the embedded active dry yeast and the millet flour according to the mass ratio of 5:43-52, then putting the mixture into a stirrer, and mixing the mixture for 1.5-3.0 minutes at the stirring speed of 200-400 r/min;

(4) adding 41-52 parts by mass of other raw and auxiliary materials after mixing, and mixing for 1-2 minutes at a stirring speed of 360-600 rpm;

the other raw and auxiliary materials comprise: wheat flour, cereal powder, soft white sugar powder, white kidney bean polypeptide and soybean flour. The 5 raw and auxiliary materials are respectively calculated by mass portion as follows: 30-39 parts of wheat flour, 4-8 parts of wheat gluten, 2-6 parts of soft white sugar powder, 1.5-4 parts of white kidney bean polypeptide and 1-5 parts of soybean flour;

(5) after all the materials are mixed well, the mixture is put into a packaging bag with barrier property, and the packaging bag is vacuumized and sealed, so that the functional millet leavened cake powder with good spontaneity and a certain blood fat reducing effect is obtained. The millet cake powder has a shelf life of 9-12 months, and can be made into millet cake with good fluffiness by adding water, kneading dough, fermenting, and steaming, with specific volume of more than 1.7.

Compared with the prior art, the invention has the beneficial effects that:

in the formula of the functional millet cake powder, sterol ester is not only an oily protective agent of yeast, but also a functional component for reducing blood fat. Experiments show that: in the millet cake powder, the interaction of two lipid-lowering substances of sterol ester and white kidney bean polypeptide can enhance the effect of lowering blood lipid, and if only sterol ester or white kidney bean polypeptide is added, the effect of lowering blood lipid of the millet cake powder is not obvious. ② the invention takes sterol ester as the oil protective agent of yeast, and takes diacetyl tartaric acid monoglyceride and diglyceride with proper proportion as emulsifier, the emulsifier has both O/W function and W/O emulsification function. In the process of adding water into the millet cake powder for kneading dough, the emulsifier can ensure that sterol ester around the yeast is easy to emulsify with water; in addition, the white kidney bean polypeptide in the ingredients can improve the HLB value of the emulsifier, promote oil-water emulsification and have synergistic effect on diacetyl tartaric acid monoglyceride and diglyceride emulsified sterol ester. Experiments show that: the millet leavened cake powder added with the oily protective agent and the millet leavened cake powder without the oily protective agent are added with water, kneaded and fermented under the same conditions, the fermentation speed and the swelling degree of dough are basically the same, and the formula and the process of the millet leavened cake powder do not influence the normal fermentation of leavened cakes. But compared with the conventional formula and process, the shelf life of the millet ferment cake powder is improved by more than two times. In a word, the functional millet ferment cake powder has good spontaneity, has a certain function of reducing blood fat, and greatly prolongs the shelf life.

Detailed Description