阅读说明：本技术 一种预拌粉 (Premixed flour ) 是由 李刚 李沛栾 张超 于 2019-10-15 设计创作，主要内容包括：本发明涉及一种预拌粉,按质量分数包括以下组分：占比为75-90%的高筋面粉、10-25%的低筋面粉、10-20%的糖粉、10-20%的油脂粉末、4-10%的脱脂奶粉、3-8%的变性淀粉以及1-5%的增稠剂；所述占比为各组分占所述高筋面粉与所述低筋面粉总量的百分比。本发明具有确保预拌粉稳定性的效果。(The invention relates to premixed flour which comprises the following components in percentage by mass: 75-90% of strong flour, 10-25% of weak flour, 10-20% of sugar powder, 10-20% of grease powder, 4-10% of skimmed milk powder, 3-8% of modified starch and 1-5% of thickening agent; the percentage is the percentage of each component in the total amount of the high gluten flour and the low gluten flour. The invention has the effect of ensuring the stability of the premixed flour.)

1. The premixed flour comprises the following components in parts by mass: 75-90% of strong flour, 10-25% of weak flour, 10-20% of sugar powder, 10-20% of grease powder, 4-10% of skimmed milk powder, 3-8% of modified starch and 1-5% of thickening agent; the percentage is the percentage of each component in the total amount of the high gluten flour and the low gluten flour.

2. The ready-mixed flour as claimed in claim 1, wherein: the modified starch is a starch-lecithin compound.

3. The ready-mixed flour as claimed in claim 1, wherein: the thickening agent is an edible gelatin-chitosan compound.

4. The ready-mixed flour as claimed in claim 1, wherein: the oil powder is butter-propolis mixed powder.

5. The ready-mixed flour as claimed in claim 1, wherein: adding 1-3% of antioxidant into the raw materials, wherein the antioxidant is VC-VE mixed powder.

6. The ready-mixed flour as claimed in claim 1, wherein: the protein content of the strong flour is 13-17%.

7. The ready-mixed flour as claimed in claim 1, wherein: mixing the above materials uniformly at a mixing speed of 10-30r/min for 20-40 min.

Technical Field

The invention relates to the technical field of premixed flour production and processing, in particular to premixed flour.

Background

The premixed flour refers to the baking raw materials which are mixed well in advance according to the formula and then sold to manufacturers for use. The premixed flour is not a raw material in a general sense, but a compound semi-finished product with a certain technical content, and is prepared from a plurality of complex food materials in a professional manner, and the premixed flour can improve the uniformity, the standard, the specialty and the technical performance of the preparation process of the baked food, so that the failure rate of baking is reduced. At present, many baking enterprises use premixed flour to make products such as bread, cake and the like. With the continuous development of domestic baking, the baking premixed powder has a huge market space.

The existing premixed flour is usually not put into use immediately after being prepared, but is transported or sold or stored, so that how to ensure the stability of the premixed flour in the placing process, reduce the probability of the premixed flour to generate qualitative change and delay the time of the premixed flour to generate qualitative change is a key factor for ensuring the quality of food baked by the premixed flour.

Disclosure of Invention

The object of the present invention is to provide a premixed flour which has the effect of ensuring the stability of the premixed flour.

The technical purpose of the invention is realized by the following technical scheme: the premixed flour comprises the following components in parts by mass: 75-90% of strong flour, 10-25% of weak flour, 10-20% of sugar powder, 10-20% of grease powder, 4-10% of skimmed milk powder, 3-8% of modified starch and 1-5% of thickening agent; the percentage is the percentage of each component in the total amount of the high gluten flour and the low gluten flour.

By adopting the technical scheme, the mixture of the high gluten flour and the low gluten flour with a proper proportion is selected as the raw main material, so that the gluten degree of the premixed flour is improved, the premixed flour with higher gluten degree is tightly arranged among molecules, the structure is more stable, and the quality of the baked product is ensured; the modified starch can be used as a stabilizer, and the addition of a proper amount of the modified starch in the raw materials is beneficial to improving the stability and various physical and chemical properties of the premixed flour, so that the quality of the baked product is ensured; the components are properly proportioned, so that the stability of premixed flour is improved, and the quality of baked products is ensured.

The invention is further configured to: the modified starch is a starch-lecithin compound.

By adopting the technical scheme, the lecithin molecules simultaneously have hydrophilic groups and hydrophilic oil groups, the lecithin molecules are gathered on the interface of oil and water and used for reducing the interfacial tension and forming a layer of protective film on the interface, so that the premixed powder is prevented from being dehydrated, the lecithin and the starch are compounded to modify the starch, and the starch-lecithin compound effectively avoids the phenomenon that the premixed powder is dehydrated in the long-term storage process to influence the quality of a baked product; lecithin itself has abundant nutrient elements and also has the effect of improving the nutritional value of baked goods.

The invention is further configured to: the thickening agent is an edible gelatin-chitosan compound.

By adopting the technical scheme, the edible gelatin has low solubility, is convenient to bake, has high softness, and makes the baked product have layering feeling, thereby improving the taste of the baked product; the chitosan has a strong inhibiting effect on escherichia coli, proteus vulgaris, bacillus subtilis and staphylococcus aureus, is a polysaccharide substance, enters starch molecules in the premixed powder and has a certain diluting effect on the molecular chains, so that the migration rate of the molecular chains in the starch regeneration process is delayed, the aging speed of the starch is delayed, the storage life of the premixed powder is prolonged, and the chitosan and edible gelatin are compounded, so that the softness of the premixed powder is improved, the shelf life of the premixed powder is prolonged, and the quality of the premixed powder is ensured.

The invention is further configured to: the oil powder is butter-propolis mixed powder.

By adopting the technical scheme, the butter has good film forming property, and is added into the premixed flour and attached to the surface of the premixed flour molecules, so that the loss of water in the premixed flour is prevented, the elasticity and the softness of the baked product are improved, and the mouthfeel of the baked product is improved; the propolis contains abundant trace elements, and the mixture of the butter and the propolis enhances the viscosity of the butter attached to the molecular surface of the premixed flour on one hand and improves the nutritional value of the baked product on the other hand.

The invention is further configured to: adding 1-3% of antioxidant into the raw materials, wherein the antioxidant is VC-VE mixed powder.

By adopting the technical scheme, VC is water-soluble vitamin, VE is fat-soluble vitamin, both are natural vitamins, and the reactive oxygen species in the premixed powder react with the reactive oxygen species to avoid the damage of the reactive oxygen species to the quality of the premixed powder, so that the antioxidant effect is achieved, the quality guarantee period of the premixed powder is prolonged, and the stability of the premixed powder is improved.

The invention is further configured to: the protein content of the strong flour is 13-17%.

By adopting the technical scheme, the high gluten flour contains abundant protein, and not only has higher nutritive value, but also has higher gluten content, and the higher gluten content means that the internal groups of the flour are tightly arranged, so that the dehydration speed of the premixed flour is reduced, the aging and retrogradation speed of starch in the premixed flour is delayed, and the stability of the premixed flour is improved.

The invention is further configured to: mixing the above materials uniformly at a mixing speed of 10-30r/min for 20-40 min.

By adopting the technical scheme, the raw materials are mixed at a low speed, the mixing speed is controlled to be 10-30r/min, the long-time low-speed mixing is favorable for improving the uniformity of the mixing among the raw materials, and the uniformly mixed premixed powder has good stability.

In conclusion, the beneficial technical effects of the invention are as follows:

1. the modified starch can be used as a stabilizer, and the addition of a proper amount of the modified starch in the raw materials is beneficial to improving the stability and various physical and chemical properties of the premixed flour, so that the quality of the baked product is ensured;

2. the starch-lecithin compound effectively avoids the problem that the quality of the baked product is influenced by the dehydration of the premixed flour in the long-term storage process;

3. the edible gelatin-chitosan compound not only improves the softness of the premixed powder, but also prolongs the shelf life of the premixed powder, thereby ensuring the quality of baked products.

Detailed Description