阅读说明：本技术 一种蒸汽热处理高粱全粉馒头的制作方法 (Making method of steam heat-treated sorghum whole flour steamed bun ) 是由 不公告发明人 于 2018-06-20 设计创作，主要内容包括：本发明公开了一种蒸汽热处理高粱全粉馒头的制作方法。由于高粱中的单宁和不溶性膳食纤维含量过多,限制了高粱的食用品质。本发明采用蒸汽热处理技术即通过高温、高压、短时处理高粱原料,可以有效降低单宁和不溶性膳食纤维含量,并能显著提高高粱中多酚和抗性淀粉等物质的含量。通过蒸汽热处理高粱原料并制成高粱全粉,按高粱全粉的添加量占1%~50%的比例(蒸汽热处理高粱全粉占混合粉的质量比)添加到小麦面粉中制成蒸汽热处理高粱全粉馒头,适口性和连食性得到极大改善。本发明中采用的蒸汽热处理高粱全粉添加到面粉制品中可以很好的补充小麦因加工精度过高而造成的营养损失,拓宽了高粱在主食加工中的应用。(The invention discloses a method for preparing steam heat treatment sorghum whole flour steamed bread, which limits the edible quality of sorghum due to excessive tannin and insoluble dietary fiber content in the sorghum, and adopts a steam heat treatment technology, namely, sorghum raw materials are treated at high temperature and high pressure for a short time, so that the tannin and insoluble dietary fiber content can be effectively reduced, and the content of substances such as polyphenol, resistant starch and the like in the sorghum can be obviously improved.)

1. A method for making sorghum whole flour steamed bread by steam heat treatment is characterized in that: (1) carrying out steam heat treatment on sorghum, drying and crushing to prepare steam heat-treated whole sorghum flour; (2) adding into wheat flour according to different addition amounts to obtain steamed sorghum whole flour steamed bread.

2. The method for making the steamed whole sorghum flour bun according to claim 1, wherein the steam heat treatment method comprises the steps of soaking plump sorghum grains in distilled water for 0.5 ~ 3 h, placing the soaked sorghum grains into a steam pot, introducing saturated steam, rapidly relieving pressure after the pressure is 0.2 ~ 1.2.2 MPa and the pressure maintaining time is 0.1 ~ 10 min, and collecting the sorghum discharged from a discharge port.

3. The method for making the steam heat-treated sorghum whole flour steamed bun according to claim 1, wherein the drying method comprises placing the sorghum according to claim 2 in a vacuum rotary dryer, and carrying out heating and drying in a rotating manner, wherein the water temperature of a dryer jacket is 40 ~ 80 ℃, the rotating speed is 3 ~ 12 rpm, and the vacuum degree is 10 Toho ~ 10⁴Pa。

4. The method for making the steam heat-treated sorghum whole flour steamed bun according to claim 1, wherein the grinding method comprises the following steps: the method for pulverizing the dried sorghum subjected to steam heat treatment by adopting a mode of combining mechanical pulverization and jet milling comprises the following specific pulverizing process: the dried sample is subjected to preliminary pulverization by mechanical pulverization at a feeding speed of 4.5X 10^-3t/h ~ 6t/h to obtain coarse powder with mesh number of 20 ~ 60 meshes, pulverizing the coarse powder with air flow at feeding speed of 0.1 t/h ~ 6t/h and air pressure of 0.4 MPa ~ 12 MPa to obtain whole sorghum flour, and classifying the whole sorghum flour with vibrating screen to obtain 70-mesh ~ 300-mesh whole sorghum flour.

5. The method for making the steamed whole sorghum flour bun according to claim 1, wherein the different addition amounts are that the steam-heat-treated whole sorghum flour with 70 meshes and ~ 150 meshes accounts for 1% ~ 25% by mass of the mixed flour, the steam-heat-treated whole sorghum flour with 150 meshes and ~ 200 meshes accounts for 1% ~ 35% by mass of the mixed flour, the steam-heat-treated whole sorghum flour with 200 meshes and ~ 300 meshes accounts for 1% ~ 50% by mass of the mixed flour, and the mass of the mixed flour is the sum of the mixed mass of the whole sorghum flour and the wheat flour.

6. The method for making the steamed sorghum whole flour bun according to claim 1, wherein the method for making the steamed sorghum whole flour bun comprises the steps of dough kneading (mixing flour, yeast 1% and water 40% ~ 60% in proper amount), dough fermentation (30 ~ 40 ℃, relative humidity 60% ~ 80%, 40 ~ 90 min), placing the fermented dough on an operation table (covering a wet cloth to prevent the dough from drying), kneading until the surface is smooth to prepare a uniform-sized raw embryo, proofing (20 ~ 30 ℃, relative humidity 75% ~ 95%, 10 ~ 20 min), steaming (20 min) and cooling (60 min).

Technical Field

The invention belongs to the field of food processing, and particularly relates to a method for making sorghum whole flour steamed bread by steam heat treatment.

Background

The steamed bread is a traditional staple food in China and is deeply loved by residents in China. With the continuous improvement of living standard of people, people pay more and more attention to the nutrition balance of food. However, due to the fact that the processing precision of the wheat flour is too high, a large amount of dietary fibers and functional components in wheat cortex are lost, and if the wheat flour is eaten for a long time, the nutrient imbalance in human bodies can be caused, and the new requirement of modern people on the nutritional value of the steamed bread cannot be met.

Sorghum is one of important coarse cereal crops in China and has high nutritional value. Besides the nutrient elements such as protein, fat, vitamins and trace elements, the sorghum contains a large amount of dietary fibers and functional components such as flavone and polyphenol, and the compounds have good prevention and improvement effects on cancer and cardiovascular diseases and have important nutrition and health care functions on human bodies. Although sorghum has good nutritional value and functional value, because sorghum contains more insoluble dietary fibers and astringent tannin, the sorghum hinders digestion and absorption of human bodies, the edible quality of sorghum is reduced, the taste of sorghum products is poor, and constipation is easily caused, so the content of tannin and insoluble dietary fibers is generally reduced in the processing process.

Chinese invention patent CN 105053821A discloses a sorghum liquor-flavored steamed bun and a preparation method thereof, Chinese invention patent CN 103651678B discloses a sorghum bran health-care steamed bun and a preparation method thereof, Chinese invention patent CN 105614249A, CN 102450565A, CN 103039844A discloses a preparation process of coarse grain steamed bun, and Chinese invention patent CN 103082191B discloses a whole coarse grain steamed bun premixed flour, wherein sorghum flour is directly added into wheat flour, and the sorghum flour is not modified. The content of tannin and insoluble dietary fiber is not reduced fundamentally, and the problems of poor palatability and continuous eating of sorghum are solved.

The invention adopts the steam heat treatment technology to treat the sorghum raw material, and can well reduce the content of tannin and insoluble dietary fiber, thereby improving the palatability and the continuous eating property of sorghum products. The steam heat treatment sorghum whole flour is added into the wheat flour to prepare the steam heat treatment sorghum whole flour steamed bread, so that the nutrient loss of the wheat caused by overhigh processing precision can be well supplemented, and the wide application of the sorghum in staple food processing is widened.

Disclosure of Invention

The invention aims to provide a method for making sorghum whole flour steamed bread through steam heat treatment, which is used for solving the problems of unbalanced nutrition, poor palatability and continuous eating property of sorghum products and the like of the existing wheat steamed bread.

The steam heat treatment sorghum whole flour steamed bun is prepared by mixing 5% ~ 50% of sorghum flour, 1% of yeast powder, 50% ~ 95% of wheat flour and 40% ~ 60% of water according to mass ratio.

The preparation method of the sorghum whole flour steamed bread by steam heat treatment in the scheme comprises the following steps:

(1) the preparation method of the whole sorghum flour subjected to steam heat treatment comprises soaking plump sorghum grains in distilled water for 0.5 ~ 3 h, placing into a steam tank, introducing saturated steam under the pressure of 0.2 ~ 1.2.2 MPa for 0.1 ~ 10 min, and rapidly relieving pressure.

(2) Collecting the sample after steam heat treatment, heating and drying in a rotary manner by using a vacuum rotary dryer under vacuum condition, heating water at 40 ~ 80 deg.C and 3 ~ 12 rpm at 10-year ~ 10 under vacuum degree⁴Pa。

(3) The method for pulverizing the dried sorghum subjected to steam heat treatment by adopting a mode of combining mechanical pulverization and jet milling comprises the following specific pulverizing process: the dried sample is subjected to preliminary pulverization by mechanical pulverization at a feeding speed of 4.5X 10^-3t/h ~ 6t/h to obtain coarse powder with mesh number of 20 ~ 60 meshes, jet milling the coarse powder to obtain sorghum flour with feeding speed of 0.1 t/h ~ 6t/h and air pressure of 0.4 MPa ~ 12 MPa, and classifying the sorghum flour by a vibrating screen to obtain 70-mesh ~ 300-mesh sorghum flour.

(4) The steam heat-treated whole sorghum flour with different meshes is respectively added into wheat flour to prepare mixed flour, the mass ratio of the steam heat-treated whole sorghum flour with 70 meshes and ~ 150 meshes to the mixed flour is 1% ~ 25%, the mass ratio of the steam heat-treated whole sorghum flour with 150 meshes and ~ 200 meshes to the mixed flour is 1% ~ 35%, and the mass ratio of the steam heat-treated whole sorghum flour with 200 meshes and ~ 300 meshes to the mixed flour is 1% ~ 50%.

(5) The preparation method of the sorghum whole flour steamed bread by steam heat treatment comprises the steps of dough kneading (mixing flour, yeast and water in a proper amount and 40% ~ 60%), dough fermentation (30 ~ 40 ℃, relative humidity 60% ~ 80% and 40 ~ 90 min), placing the fermented dough on an operation table (covering a wet cloth to prevent the dough from drying), kneading until the surface is smooth, preparing a uniform-size green embryo, proofing (20 ~ 30 ℃, relative humidity 75% ~ 95% and 10 ~ 20 min), steaming (20 min) and cooling (60 min).

The invention has the following characteristics and advantages:

the sorghum has rich nutrition and functional components, and can be added into wheat flour to prepare steam heat-treated sorghum whole flour steamed bread, so that the nutritional loss of wheat caused by overhigh processing precision can be well supplemented;

after the sorghum is subjected to steam heat treatment, the content of functional components in the sorghum is changed, namely the content of insoluble dietary fibers is reduced by 15.96 percent ~ 54.63.63 percent, the content of tannin is reduced by 13.58 percent ~ 30 percent, and the content of resistant starch, total polyphenol and total flavone is respectively improved by over 109.35 percent, 39.01 percent and 18.92 percent, wherein the flavone and the polyphenol are used as important functional components and have good free radical scavenging capability, and the resistant starch is a good raw material of high-dietary-fiber food and has the effects of preventing colon cancer and diabetes, treating diarrhea, improving the immunity of a human body and the like.

According to the invention, the sorghum flour is subjected to steam heat treatment by adding a small amount of steam, so that the aging of the steamed bread is delayed, the hardening rate of the steamed bread is obviously reduced, the edible quality of the steamed bread is better, and a reference can be provided for developing sorghum products with better edible quality.

Drawings

FIG. 1 compares the internal texture qualities of wheat steamed bread and steam heat-treated whole sorghum flour steamed bread.

Detailed Description

The invention is further illustrated by the following examples.