阅读说明：本技术 一种紫薯软欧包预拌粉的配方 (Formula of premixed flour for purple sweet potato soft europea ) 是由 赵一平 李科 于 2020-08-17 设计创作，主要内容包括：本发明公开了一种紫薯软欧包预拌粉的配方,其原料按重量百分比包括：紫薯粉75-80％、谷朊粉15-20％、全脂奶粉3-5％、食品乳化剂0.1-0.15％、磷酸盐0.1-0.15％、食用盐0.1-0.3％、食用香精0.5-1％和天然色素0.1-0.15％,本发明涉及烘焙食品原料加工技术领域。该紫薯软欧包预拌粉的配方,花青素含量较高,且使用快捷方便,适合门店或家庭操作使用,传统风味软欧包多以馅料的方式来突出风味,本发明本身就可以赋予软欧包独特的风味,口感好,通过在经典原味的基础上增加了营养健康成分紫薯,产品外观表现为紫红色,这是因为紫薯中含有大量的花青素,本发明产品是结合了色彩、风味和简便操作等多种元素新型健康食品,具有较大的市场价值和广阔的市场前景。(The invention discloses a formula of premixed flour for purple sweet potato soft eurotium cristatum buns, which comprises the following raw materials in percentage by weight: 75-80% of purple sweet potato powder, 15-20% of wheat gluten, 3-5% of whole milk powder, 0.1-0.15% of food emulsifier, 0.1-0.15% of phosphate, 0.1-0.3% of edible salt, 0.5-1% of edible essence and 0.1-0.15% of natural pigment. The purple sweet potato soft-European bun premixed flour has the advantages that the anthocyanin content is high, the use is rapid and convenient, the purple sweet potato soft-European bun premixed flour is suitable for being used in shops or families, the flavor of the traditional flavor soft-European bun is highlighted in a filling mode, the purple sweet potato soft-European bun can be endowed with unique flavor, the taste is good, the purple sweet potato which is a nutritional and healthy ingredient is added on the basis of the classic original flavor, the product appearance is purple red, the purple sweet potato contains a large amount of anthocyanin, the purple sweet potato soft-European bun premixed flour is novel healthy food combining various elements such as color, flavor, simple operation and the like, and the purple sweet potato soft-European bun premixed flour has high market value and wide.)

1. The formula of premixed flour for purple sweet potato soft eurotium cristatum bags is characterized by comprising the following components in parts by weight: the raw materials comprise the following components in percentage by weight: 75-80% of purple sweet potato powder, 15-20% of wheat gluten, 3-5% of whole milk powder, 0.1-0.15% of food emulsifier, 0.1-0.15% of phosphate, 0.1-0.3% of edible salt, 0.5-1% of edible essence and 0.1-0.15% of natural pigment.

2. The formula of the premixed flour for purple sweet potato soft europao bags according to claim 1 is characterized in that: the raw materials comprise the following components in percentage by weight: 77% of purple sweet potato powder, 17% of wheat gluten, 4.7% of whole milk powder, 0.13% of food emulsifier, 0.13% of phosphate, 0.2% of edible salt, 0.7% of edible essence and 0.14% of natural pigment.

3. The formula of the premixed flour for purple sweet potato soft europao bags according to claim 1 is characterized in that: the raw materials comprise the following components in percentage by weight: 75% of purple sweet potato powder, 20% of wheat gluten, 4.1% of whole milk powder, 0.1% of food emulsifier, 0.1% of phosphate, 0.1% of edible salt, 0.5% of edible essence and 0.1% of natural pigment.

4. The formula of the premixed flour for purple sweet potato soft europao bags according to claim 1 is characterized in that: the raw materials comprise the following components in percentage by weight: 80% of purple sweet potato powder, 15% of wheat gluten, 3.25% of whole milk powder, 0.15% of food emulsifier, 0.15% of phosphate, 0.3% of edible salt, 1% of edible essence and 0.15% of natural pigment.

5. The formula of the premixed flour of purple sweet potato soft europao bun according to any one of claims 1-4, characterized in that: the food emulsifier is one of sodium stearoyl lactylate, calcium stearoyl lactylate, diacetyl tartaric acid monoglyceride, sucrose fatty ester or distilled monoglyceride.

6. The formula of the premixed flour of purple sweet potato soft europao bun according to any one of claims 1-4, characterized in that: the phosphate is one or more of ammonium dihydrogen phosphate, calcium hydrogen phosphate, calcium phosphate, potassium dihydrogen phosphate, sodium phosphate or sodium pyrophosphate.

7. The formula of the premixed flour of purple sweet potato soft europao bun according to any one of claims 1-4, characterized in that: the purple sweet potato powder is prepared by processing fresh purple sweet potatoes without damage and diseases on the surfaces.

8. The formula of the premixed flour of purple sweet potato soft europao bun according to any one of claims 1-4, characterized in that: the preparation method of the premixed flour for preparing the purple sweet potato soft eurotium cristatum specifically comprises the following steps:

s1, raw material purchasing: firstly, purchasing purple sweet potato powder, wheat gluten, whole milk powder, a food emulsifier, phosphate, edible salt, edible essence and natural pigment with required weight in the market;

s2, raw material pretreatment: pouring the raw materials purchased in the step S1 into pretreatment equipment, sequentially crushing and sterilizing to crush and grind the raw materials into powder, and sterilizing by high-temperature steam sterilization equipment to finish the pretreatment work of the raw materials;

s3, batching: the raw materials pretreated in the step S2 are subjected to batching treatment sequentially through batching equipment, and the purple sweet potato powder, the wheat gluten, the whole milk powder, the food emulsifier, the phosphate, the edible salt, the edible essence and the natural pigment are sequentially batched into required weight percentage;

s4 primary screening: screening the raw materials subjected to the material blending in the step S3 through a vibration screening device in sequence, and screening out impurities or large-particle materials in the raw materials;

s5, mixing: sequentially adding the materials subjected to the primary screening in the step S4 into mixing equipment, starting a stirring mechanism, and stirring for 20-30min at the rotation speed of 500-700r/min and the temperature of 30-35 ℃ to obtain mixed powder;

s6, secondary screening: pouring the mixed powder obtained after the mixing in the step S5 into a screening device for screening treatment, and screening large-particle powder which is not completely mixed;

s7, magnetic separation: transferring the mixed powder subjected to secondary screening in the step S6 to magnetic separation equipment for magnetic separation and impurity removal;

s8, filling and weighing: weighing and filling the powder subjected to the magnetic separation in the step S7 by filling equipment to keep the quality of the powder in each filling product consistent;

s9, sealing: and (5) sealing the product weighed and filled in the step S8, performing quality inspection after sealing, and storing or selling after the quality inspection is qualified.

Technical Field

The invention relates to the technical field of processing of raw materials of baked foods, in particular to a formula of premixed flour for purple sweet potato soft eurotium cristatum.

Background

Since the idea of opening a shop combining tea drink and baked food is successfully certified by tea-loving and snow-loving tea and other chain enterprises, various baked food competitively blooms in a popular food circle, various fancy cake western-style cakes emerge continuously, but the western-style cakes are the most classical and soft European bag series products, the European bags are staple food of people in western countries, are oil-free and sugar-free, have hard mouthfeel and moderate salty taste, belong to healthy food, but bread is generally pastry for the nation, belong to luxury goods, and have certain expectations on mouthfeel and flavor, so the soft European bag products conforming to the concept of the nation are produced under the background, and are new favorite in recent years, have slightly softer outer skin than the hard European bags, softer inner core than the hard European bags, have wheat flavor of the European bags, and have Japanese softness, but the egg sugar oil milk is relatively few in Japanese style, and are relatively suitable for Asian people. The invention has partial characteristics and advantages which are not possessed by the traditional soft European bag, and is concretely represented in the following three aspects:

firstly, the same type of premixed flour products are not seen in the market, the flavor of the traditional flavor soft-European bag is highlighted in a filling mode, and the invention can endow the soft-European bag with unique flavor.

Secondly, the traditional soft steamed bun products are developed by pigments such as pink, green and the like, the purple sweet potatoes which are nutritional and healthy ingredients are added on the basis of the classic original taste, the appearance of the products is purple red, and the purple sweet potatoes contain a large amount of anthocyanin which is a natural pigment ingredient.

The purple potatoes are mostly processed in the conventional purple potato baked products on the market, the process steps are complicated, the processing difficulty is high, the production can be realized only by the traditional method, and additional operation equipment and processes are not needed.

Therefore, the product of the invention is a novel health food combining various elements such as color, flavor, simple operation and the like, and has larger market value and wide market prospect.

Disclosure of Invention

Technical problem to be solved

Aiming at the defects of the prior art, the invention provides the premixed flour of the purple sweet potato soft europea with high anthocyanin content, which is convenient to operate and use in shops or families.

(II) technical scheme

In order to achieve the purpose, the invention is realized by the following technical scheme: the formula of premixed flour for purple sweet potato soft eurotium cristatum comprises the following raw materials in percentage by weight: 75-80% of purple sweet potato powder, 15-20% of wheat gluten, 3-5% of whole milk powder, 0.1-0.15% of food emulsifier, 0.1-0.15% of phosphate, 0.1-0.3% of edible salt, 0.5-1% of edible essence and 0.1-0.15% of natural pigment.

Preferably, the raw materials comprise the following components in percentage by weight: 77% of purple sweet potato powder, 17% of wheat gluten, 4.7% of whole milk powder, 0.13% of food emulsifier, 0.13% of phosphate, 0.2% of edible salt, 0.7% of edible essence and 0.14% of natural pigment.

Preferably, the raw materials comprise the following components in percentage by weight: 75% of purple sweet potato powder, 20% of wheat gluten, 4.1% of whole milk powder, 0.1% of food emulsifier, 0.1% of phosphate, 0.1% of edible salt, 0.5% of edible essence and 0.1% of natural pigment.

Preferably, the raw materials comprise the following components in percentage by weight: 80% of purple sweet potato powder, 15% of wheat gluten, 3.25% of whole milk powder, 0.15% of food emulsifier, 0.15% of phosphate, 0.3% of edible salt, 1% of edible essence and 0.15% of natural pigment.

Preferably, the food emulsifier is one of sodium stearoyl lactylate, calcium stearoyl lactylate, diacetyl tartaric acid esters of monoglycerides, sucrose fatty esters or distilled monoglycerides.

Preferably, the phosphate is one or more of ammonium dihydrogen phosphate, calcium hydrogen phosphate, calcium phosphate, potassium dihydrogen phosphate, sodium phosphate or sodium pyrophosphate.

Preferably, the purple sweet potato powder is prepared by processing fresh purple sweet potatoes without damage and diseases on the surfaces.

Preferably, the preparation method of the premixed flour for preparing the purple sweet potato soft eurotium cristatum comprises the following steps:

s1, raw material purchasing: firstly, purchasing purple sweet potato powder, wheat gluten, whole milk powder, a food emulsifier, phosphate, edible salt, edible essence and natural pigment with required weight in the market;

s2, raw material pretreatment: pouring the raw materials purchased in the step S1 into pretreatment equipment, sequentially crushing and sterilizing to crush and grind the raw materials into powder, and sterilizing by high-temperature steam sterilization equipment to finish the pretreatment work of the raw materials;

s3, batching: the raw materials pretreated in the step S2 are subjected to batching treatment sequentially through batching equipment, and the purple sweet potato powder, the wheat gluten, the whole milk powder, the food emulsifier, the phosphate, the edible salt, the edible essence and the natural pigment are sequentially batched into required weight percentage;

s4 primary screening: screening the raw materials subjected to the material blending in the step S3 through a vibration screening device in sequence, and screening out impurities or large-particle materials in the raw materials;

s5, mixing: sequentially adding the materials subjected to the primary screening in the step S4 into mixing equipment, starting a stirring mechanism, and stirring for 20-30min at the rotation speed of 500-700r/min and the temperature of 30-35 ℃ to obtain mixed powder;

s6, secondary screening: pouring the mixed powder obtained after the mixing in the step S5 into a screening device for screening treatment, and screening large-particle powder which is not completely mixed;

s7, magnetic separation: transferring the mixed powder subjected to secondary screening in the step S6 to magnetic separation equipment for magnetic separation and impurity removal;

s8, filling and weighing: weighing and filling the powder subjected to the magnetic separation in the step S7 by filling equipment to keep the quality of the powder in each filling product consistent;

s9, sealing: and (5) sealing the product weighed and filled in the step S8, performing quality inspection after sealing, and storing or selling after the quality inspection is qualified.

(III) advantageous effects

The invention provides a formula of premixed flour for purple sweet potato soft eurotium cristatum. Compared with the prior art, the method has the following beneficial effects:

(1) the formula of the premixed flour for the purple sweet potato soft eurotium cristatum comprises the following raw materials in percentage by weight: 75-80% of purple sweet potato powder, 15-20% of wheat gluten, 3-5% of whole milk powder, 0.1-0.15% of food emulsifier, 0.1-0.15% of phosphate, 0.1-0.3% of edible salt, 0.5-1% of edible essence and 0.1-0.15% of natural pigment.

(2) According to the formula of the purple sweet potato soft eurotium cristatum premixed flour, the nutritional healthy purple sweet potatoes are added on the basis of the classic original taste, the product appearance is purplish red, because the purple sweet potatoes contain a large amount of anthocyanin which is a natural pigment component, the purple sweet potato premixed flour is a novel healthy food combining various elements such as color, flavor, simple operation and the like, and has a large market value and a wide market prospect.

(3) The preparation method of the premixed flour for the purple sweet potato soft eurotium cristatum specifically comprises the following steps: s1, raw material purchasing: firstly, purchasing purple sweet potato powder, wheat gluten, whole milk powder, a food emulsifier, phosphate, edible salt, edible essence and natural pigment with required weight in the market; s2, raw material pretreatment: pouring the raw materials purchased in the step S1 into pretreatment equipment, sequentially crushing and sterilizing to crush and grind the raw materials into powder, and sterilizing by high-temperature steam sterilization equipment to finish the pretreatment work of the raw materials; s3, batching: the raw materials pretreated in the step S2 are subjected to batching treatment sequentially through batching equipment, and the purple sweet potato powder, the wheat gluten, the whole milk powder, the food emulsifier, the phosphate, the edible salt, the edible essence and the natural pigment are sequentially batched into required weight percentage; s4 primary screening: screening the raw materials subjected to the material blending in the step S3 through a vibration screening device in sequence, and screening out impurities or large-particle materials in the raw materials; s5, mixing: sequentially adding the materials subjected to the primary screening in the step S4 into mixing equipment, starting a stirring mechanism, and stirring for 20-30min at the rotation speed of 500-700r/min and the temperature of 30-35 ℃ to obtain mixed powder; s6, secondary screening: pouring the mixed powder obtained after the mixing in the step S5 into a screening device for screening treatment, and screening large-particle powder which is not completely mixed; s7, magnetic separation: transferring the mixed powder subjected to secondary screening in the step S6 to magnetic separation equipment for magnetic separation and impurity removal; s8, filling and weighing: weighing and filling the powder subjected to the magnetic separation in the step S7 by filling equipment to keep the quality of the powder in each filling product consistent; s9, sealing: and (5) sealing the product weighed and filled in the step (S8), performing quality inspection after sealing, and warehousing for storage or sale after quality inspection is qualified.

Drawings

FIG. 1 is a process flow chart of the preparation method of the premixed flour for purple sweet potato soft eurotium cristatum bun.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious 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.

Referring to fig. 1, the embodiment of the present invention provides three technical solutions: the formula of premixed flour for purple sweet potato soft eurotium cristatum bags specifically comprises the following embodiments: