阅读说明：本技术 一种紫糯馒头粉及其制备方法 (Purple glutinous steamed bun flour and preparation method thereof ) 是由 陈加利 王延力 王金明 马玉芝 于 2020-12-03 设计创作，主要内容包括：本发明公开了一种紫糯馒头粉及其制备方法,涉及面粉制造技术领域,包括以下重量份数的组分：小麦面粉100份、紫糯粉10-30份、蚕豆粉5-10份、荞麦粉5-6份、黑芝麻粉1-3份、黑米粉3-5份、马铃薯粉2-5份、党参粉10-12份、红豆粉7-10份、枸杞粉5-8份；制备紫糯米粉,制备小麦粉：将按照所需重量份数分别称取制得的紫糯米粉、小麦面粉和各种原料粉末,混合并搅拌均匀,即得紫糯馒头粉；通过向小麦粉中添加糯米粉来改变面粉中直链淀粉与支链淀粉的比例,从而改善小麦粉的糊化和老化特性以及面团的流变学特性,还可以减少各种面粉品质改良剂的使用,降低馒头加工企业的生产成本,提高整个产业的经济和社会效益。(The invention discloses purple glutinous steamed bun flour and a preparation method thereof, relates to the technical field of flour manufacturing, and comprises the following components in parts by weight: 100 parts of wheat flour, 10-30 parts of purple glutinous rice flour, 5-10 parts of broad bean powder, 5-6 parts of buckwheat powder, 1-3 parts of black sesame powder, 3-5 parts of black rice powder, 2-5 parts of potato powder, 10-12 parts of codonopsis pilosula powder, 7-10 parts of red bean powder and 5-8 parts of medlar powder; preparing purple glutinous rice flour, preparing wheat flour: respectively weighing the prepared purple glutinous rice flour, wheat flour and various raw material powders according to the required weight parts, mixing and uniformly stirring to obtain the purple glutinous steamed bun flour; the proportion of amylose to amylopectin in the flour is changed by adding the glutinous rice flour into the wheat flour, so that the gelatinization and aging characteristics of the wheat flour and the rheological characteristics of dough are improved, the use of various flour quality modifiers can be reduced, the production cost of steamed bread processing enterprises is reduced, and the economic and social benefits of the whole industry are improved.)

1. The purple glutinous steamed bun powder is characterized by comprising the following components in parts by weight: 100 parts of wheat flour, 10-30 parts of purple glutinous rice flour, 5-10 parts of broad bean powder, 5-6 parts of buckwheat powder, 1-3 parts of black sesame powder, 3-5 parts of black rice powder, 2-5 parts of potato powder, 10-12 parts of codonopsis pilosula powder, 7-10 parts of red bean powder and 5-8 parts of medlar powder; the wheat flour comprises 75-90% of medium gluten wheat and 10-25% of strong gluten wheat.

2. The purple glutinous steamed bun flour according to claim 1, which comprises the following components in parts by weight: 100 parts of wheat flour, 20 parts of purple glutinous rice flour, 7 parts of broad bean powder, 5 parts of buckwheat powder, 2 parts of black sesame powder, 4 parts of black rice powder, 4 parts of potato powder, 10 parts of codonopsis pilosula powder, 8 parts of red bean powder and 7 parts of medlar powder; the wheat flour comprises 90% of medium gluten wheat and 10% of strong gluten wheat.

3. The preparation method of the purple glutinous steamed bun flour according to claim 1 or 2, which is characterized by comprising the following steps:

(1) preparing purple glutinous rice flour, selecting a purple glutinous rice raw material, cleaning impurities, adding water for soaking for 10-12 hours at a material-liquid ratio of 1: 2-1: 5 and a soaking temperature of 25-45 ℃; crushing the soaked purple glutinous rice, grinding the purple glutinous rice into thick liquid, sieving the thick liquid with a 80-100-mesh sieve, collecting undersize materials, and drying to obtain purple glutinous rice powder;

(2) preparing wheat flour: selecting medium gluten wheat and strong gluten wheat, proportioning, and uniformly mixing to obtain wheat flour; washing wheat after obtaining wheat flour: thoroughly removing impurities in the wheat; grinding the wheat for the second time to obtain wheat flour after wheat washing;

(3) mixing semen Viciae Fabae, semen Fagopyri Esculenti, semen Sesami Niger, fructus Zizaniae Caduciflorae, rhizoma Solani Tuber osi, radix Codonopsis, semen Phaseoli, and fructus Lycii; cleaning, removing impurities, drying, and grinding into powder to obtain powder of semen glycines, semen Fagopyri Esculenti, semen Sesami Niger, fructus Zizaniae Caduciflorae, rhizoma Solani Tuber osi, radix Codonopsis, semen Phaseoli powder, and fructus Lycii;

(4) and (3) respectively weighing the purple glutinous rice powder, the wheat flour and various raw material powders prepared in the steps (1), (2) and (3) according to the required weight parts, mixing and uniformly stirring to obtain the purple glutinous steamed bun powder.

4. The method for preparing purple glutinous steamed bun flour according to claim 3, wherein the soaking time is 11 hours.

5. The preparation method of the purple glutinous steamed bun flour according to claim 3, wherein the material-to-liquid ratio is 1: 3.

6. The method for preparing purple glutinous steamed bun flour according to claim 3, wherein the soaking temperature is 35 ℃.

7. The method for preparing purple glutinous steamed bun flour according to claim 3, wherein the flour slurry is sieved with a 100-mesh sieve.

Technical Field

The invention relates to the technical field of flour manufacturing, and particularly relates to purple glutinous steamed bun flour and a preparation method thereof.

Background

Wheat is one of staple food of Chinese people, in China, the planting area and the total yield of wheat are second to those of rice, the perennial sowing area is 2600-2800 ten thousand square meters, the planting distribution range is wide, the variety is various, the yield is about one hundred million tons, but the quality and the quality of wheat are poor, and the requirements of various aspects of the food industry are difficult to meet. The method for improving the wheat variety by adopting the biotechnology or introducing a new high-quality wheat variety also has a plurality of problems at present, on one hand, the method is limited to popularization, the price of high-quality wheat seeds is usually higher than that of common wheat seeds, and the corresponding planting technical requirements are higher, so that farmers are hesitant to purchase the wheat seeds; on the other hand, high-quality wheat seeds cannot be produced, and the yield and quality of wheat are affected by the soil fertility, illumination irrigation, corresponding supporting facilities and the like. Therefore, China expends a great deal of capital to import high-quality wheat from the United states, Canada, Australia, and other countries every year.

The main components of the glutinous rice flour and the wheat flour are starch, protein and ash, but the proportion of the components and the characteristics of the components are obviously different, the content of the protein in the glutinous rice flour is about 9 percent, the content of the protein in the common medium gluten wheat flour is 10 to 12 percent, the characteristics of the protein in the glutinous rice flour and the protein in the medium gluten wheat flour are also obviously different, compared with wheat flour dough, the gluten strength of the glutinous rice flour is very poor, a gluten network can not be formed almost, the content of the starch in the glutinous rice flour is about 91 percent, and the starch is mainly amylopectin and hardly contains amylose.

Disclosure of Invention

In order to solve the defects of the prior art, the invention provides the purple glutinous steamed bun flour and the preparation method thereof, so as to improve the quality of the steamed buns, inhibit the steamed buns from retrogradation and prolong the shelf life of the steamed buns.

The technical scheme provided by the invention is as follows: 1. the purple glutinous steamed bun powder comprises the following components in parts by weight: 100 parts of wheat flour, 10-30 parts of purple glutinous rice flour, 5-10 parts of broad bean powder, 5-6 parts of buckwheat powder, 1-3 parts of black sesame powder, 3-5 parts of black rice powder, 2-5 parts of potato powder, 10-12 parts of codonopsis pilosula powder, 7-10 parts of red bean powder and 5-8 parts of medlar powder; the wheat flour comprises 75-90% of medium gluten wheat and 10-25% of strong gluten wheat.

The purple glutinous steamed bun powder comprises the following components in parts by weight: 100 parts of wheat flour, 20 parts of purple glutinous rice flour, 7 parts of broad bean powder, 5 parts of buckwheat powder, 2 parts of black sesame powder, 4 parts of black rice powder, 4 parts of potato powder, 10 parts of codonopsis pilosula powder, 8 parts of red bean powder and 7 parts of medlar powder; the wheat flour comprises 90% of medium gluten wheat and 10% of strong gluten wheat.

The preparation method of the purple glutinous steamed bun powder comprises the following steps:

(1) preparing purple glutinous rice flour, selecting a purple glutinous rice raw material, cleaning impurities, adding water for soaking for 10-12 hours at a material-liquid ratio of 1: 2-1: 5 and a soaking temperature of 25-45 ℃; crushing the soaked purple glutinous rice, grinding the purple glutinous rice into thick liquid, sieving the thick liquid with a 80-100-mesh sieve, collecting undersize materials, and drying to obtain purple glutinous rice powder;

(2) preparing wheat flour: selecting medium gluten wheat and strong gluten wheat, proportioning, and uniformly mixing to obtain wheat flour; washing wheat after obtaining wheat flour: thoroughly removing impurities in the wheat; grinding the wheat for the second time to obtain wheat flour after wheat washing;

(3) mixing semen Viciae Fabae, semen Fagopyri Esculenti, semen Sesami Niger, fructus Zizaniae Caduciflorae, rhizoma Solani Tuber osi, radix Codonopsis, semen Phaseoli, and fructus Lycii; cleaning, removing impurities, drying, and grinding into powder to obtain powder of semen glycines, semen Fagopyri Esculenti, semen Sesami Niger, fructus Zizaniae Caduciflorae, rhizoma Solani Tuber osi, radix Codonopsis, semen Phaseoli powder, and fructus Lycii;

(4) and (3) respectively weighing the purple glutinous rice powder, the wheat flour and various raw material powders prepared in the steps (1), (2) and (3) according to the required weight parts, mixing and uniformly stirring to obtain the purple glutinous steamed bun powder.

Preferably, the soaking time is 11 h.

Preferably, the feed-liquid ratio is 1: 3.

Preferably, the soaking temperature is 35 ℃.

Preferably, the slip is sieved through a 100 mesh screen.

The raw materials of the components selected by the invention have the following characteristics:

the broad beans contain various mineral substances such as protein, carbohydrate, crude fiber, phospholipid and the like, are sweet and slightly pungent in taste, enter spleen and stomach channels, and have the effect of treating diseases such as spleen-stomach deficiency, edema and the like.

Buckwheat is a medicine and food dual-purpose crop and contains rich protein, starch and fat, the protein content of the buckwheat is higher than that of rice, wheat and corn, wherein the content of 8 amino acids necessary for a human body is higher than that of the rice, the wheat and the corn, and the buckwheat can 'strengthen intestines and stomach, benefit qi and continue spirit, can smelt the dirt of five internal organs,' can be used as rice and food, suppress erysipelas ',' lower qi and widen intestines, grind and accumulate stagnation, eliminate heat and swell and wind pain, remove turbid pathogen, leucorrhea and spleen accumulation and diarrhea.

The black sesame contains a large amount of fat and protein, and also contains nutrients such as saccharides, vitamin A, vitamin E, lecithin, calcium, iron, chromium and the like. Has effects in invigorating stomach, protecting liver, promoting erythrocyte growth, increasing melanin in vivo, and promoting hair growth. The semen Sesami Niger powder is rich in vitamin E, and has effects of delaying aging, nourishing liver and kidney, moistening viscera, strengthening tendons and bones, invigorating qi, and prolonging life.

The black rice has the curative effects of nourishing yin, tonifying kidney, strengthening spleen, warming liver, tonifying spleen and stomach, tonifying qi, activating blood circulation, nourishing liver, improving eyesight and the like. The regular consumption of the black rice is beneficial to preventing and treating dizziness, blurred vision, anemia, leukotrichia, eye diseases, soreness and weakness of waist and knees, lung dryness, cough, constipation, dysuresia, kidney deficiency, edema, inappetence, spleen and stomach weakness and the like.

The potato contains protein, abundant carbohydrate, 16.8 g per hundred g, vitamin C, vitamin A, vitamin B1, B2, calcium, phosphorus, iron and other minerals. The potato has moderate nature, sweet taste and no toxicity, and can strengthen the spleen and stomach, replenish qi and regulate middle warmer, relieve spasm and pain, and relieve constipation.

Dangshen is sweet and neutral. Tonify middle-jiao and Qi, harmonize stomach and promote fluid production, dispel phlegm and relieve cough. Can be used for treating spleen deficiency, anorexia, loose stool, myasthenia of limbs, palpitation, short breath, dry mouth, spontaneous perspiration, rectocele, and abnormal yin.

The red bean is rich in vitamin B1, B2, protein and various mineral substances, and has the effects of enriching the blood, promoting urination, reducing swelling, promoting heart activation and the like. The red bean has sweet, sour and mild smell and no toxicity, has the effects of eliminating dampness and tonifying spleen, is suitable for people with weakness of spleen and stomach, and is often used for hypertension, atherosclerosis, edema caused by various reasons, summer heat relieving, heat toxin relieving, stomach invigorating and other purposes in food therapy.

The medlar powder can nourish the liver, nourish the kidney and moisten the lung. Wolfberry leaf: tonify deficiency and replenish vital essence, clear heat and improve eyesight.

In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:

the proportion of amylose to amylopectin in the flour is changed by adding the glutinous rice flour into the wheat flour, so that the gelatinization and aging characteristics of the wheat flour and the rheological characteristics of dough are improved, the optimal proportion is determined through experiments, the shelf life of the steamed bread is prolonged, the comprehensive cost of market turnover and over-term commodity treatment is reduced, meanwhile, the use of various flour quality modifiers can be reduced, the production cost of steamed bread processing enterprises is reduced, and the economic and social benefits of the whole industry are improved.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Unless defined otherwise, technical terms used in the following examples have the same meanings as commonly understood by one of ordinary skill in the art to which the present invention belongs. The reagents used in the following examples, unless otherwise specified, are all conventional biochemical reagents; the raw materials, instruments, equipment and the like used in the following examples are either commercially available or available by existing methods; the dosage of the reagent is the dosage of the reagent in the conventional experiment operation if no special description exists; the experimental methods are conventional methods unless otherwise specified.

The embodiment of the invention provides purple glutinous steamed bun powder which comprises the following components in parts by weight: 100 parts of wheat flour, 20 parts of purple glutinous rice flour, 7 parts of broad bean powder, 5 parts of buckwheat powder, 2 parts of black sesame powder, 4 parts of black rice powder, 4 parts of potato powder, 10 parts of codonopsis pilosula powder, 8 parts of red bean powder and 7 parts of medlar powder; the wheat flour comprises 90% of medium gluten wheat and 10% of strong gluten wheat.

The preparation method of the purple glutinous steamed bun powder comprises the following steps:

(1) preparing purple glutinous rice flour, selecting a purple glutinous rice raw material, cleaning impurities, adding water for soaking for 11 hours at a material-liquid ratio of 1:3 and a soaking temperature of 35 ℃; crushing and grinding the soaked purple glutinous rice, sieving the powder pulp with a 100-mesh sieve, collecting undersize products and drying to obtain purple glutinous rice powder;

(2) preparing wheat flour: selecting medium gluten wheat and strong gluten wheat, proportioning, and uniformly mixing to obtain wheat flour; washing wheat after obtaining wheat flour: thoroughly removing impurities in the wheat; grinding the wheat for the second time to obtain wheat flour after wheat washing;

(3) mixing semen Viciae Fabae, semen Fagopyri Esculenti, semen Sesami Niger, fructus Zizaniae Caduciflorae, rhizoma Solani Tuber osi, radix Codonopsis, semen Phaseoli, and fructus Lycii; cleaning, removing impurities, drying, and grinding into powder to obtain powder of semen glycines, semen Fagopyri Esculenti, semen Sesami Niger, fructus Zizaniae Caduciflorae, rhizoma Solani Tuber osi, radix Codonopsis, semen Phaseoli powder, and fructus Lycii;

(4) and (3) respectively weighing the purple glutinous rice powder, the wheat flour and various raw material powders prepared in the steps (1), (2) and (3) according to the required weight parts, mixing and uniformly stirring to obtain the purple glutinous steamed bun powder.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.