CN107801753A - 玉米糕点、多味烤馒头 - Google Patents
玉米糕点、多味烤馒头 Download PDFInfo
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- CN107801753A CN107801753A CN201610831873.6A CN201610831873A CN107801753A CN 107801753 A CN107801753 A CN 107801753A CN 201610831873 A CN201610831873 A CN 201610831873A CN 107801753 A CN107801753 A CN 107801753A
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- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 26
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 15
- 240000008042 Zea mays Species 0.000 title claims abstract description 14
- 235000008429 bread Nutrition 0.000 title claims abstract description 11
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 10
- 235000005822 corn Nutrition 0.000 title claims abstract description 10
- 241000482268 Zea mays subsp. mays Species 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 12
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 10
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 10
- 235000013339 cereals Nutrition 0.000 claims abstract description 8
- 238000012545 processing Methods 0.000 claims abstract description 8
- 238000007493 shaping process Methods 0.000 claims abstract description 5
- 238000004519 manufacturing process Methods 0.000 claims abstract description 4
- 210000003205 muscle Anatomy 0.000 claims abstract description 4
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims abstract description 3
- 239000002253 acid Substances 0.000 claims abstract description 3
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 3
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 238000000855 fermentation Methods 0.000 claims abstract description 3
- 230000004151 fermentation Effects 0.000 claims abstract description 3
- 235000009973 maize Nutrition 0.000 claims abstract description 3
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- 150000003839 salts Chemical class 0.000 claims abstract description 3
- 239000007921 spray Substances 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 2
- 230000002411 adverse Effects 0.000 claims description 2
- 230000001174 ascending effect Effects 0.000 claims description 2
- 238000005516 engineering process Methods 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims description 2
- CAXNYFPECZCGFK-UHFFFAOYSA-N 2-phenyl-2-pyridin-2-ylacetonitrile Chemical compound C=1C=CC=NC=1C(C#N)C1=CC=CC=C1 CAXNYFPECZCGFK-UHFFFAOYSA-N 0.000 abstract description 2
- 238000003756 stirring Methods 0.000 abstract description 2
- 235000015067 sauces Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 9
- 235000018102 proteins Nutrition 0.000 description 6
- 239000002994 raw material Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000021393 food security Nutrition 0.000 description 2
- 238000012544 monitoring process Methods 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 235000019463 artificial additive Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 description 1
- 229960005375 lutein Drugs 0.000 description 1
- ORAKUVXRZWMARG-WZLJTJAWSA-N lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C ORAKUVXRZWMARG-WZLJTJAWSA-N 0.000 description 1
- 235000012680 lutein Nutrition 0.000 description 1
- 239000001656 lutein Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- VIKNJXKGJWUCNN-XGXHKTLJSA-N norethisterone Chemical compound O=C1CC[C@@H]2[C@H]3CC[C@](C)([C@](CC4)(O)C#C)[C@@H]4[C@@H]3CCC2=C1 VIKNJXKGJWUCNN-XGXHKTLJSA-N 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000005182 tip of the tongue Anatomy 0.000 description 1
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 description 1
- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
高蛋白玉米多味烤馒头系列制作工艺如下：以100斤碴子量计：选购当年新的新鲜优质高蛋白硬质玉米原粮135斤加工脱皮后得玉米碴100斤‑‑磨成200目微粉‑‑加入大豆蛋白粉15斤及高筋蛋白粉5斤+泡打粉速酵剂1.2％+0.8％的食用盐直接进行干粉搅2分钟后加入温水28％后进行充分搅拌3分钟‑‑搅拌好的面坯直接送入馒头成型机‑‑成型后的馒头托盘，直接进入隧道式蒸炉分段控温。以80度‑120度‑140度‑160度‑180度进入烤炉‑喷多昧酱料‑260度‑多味烤馒头出炉‑‑冷却排酸‑500克充气保鲜包装。
Description
一、发明的目的是为开发出粗粮细做的创新产品，以东北特产高蛋白硬质玉米为主料，配合东北特产大豆，生产出特色粗粮糕点产品以丰富大众舌尖上的工程，为什么要加上高蛋白硬质玉米呢？其原因是玉米种类繁多，那种能食用，那种是饲料，那种是工业原料，没实际经验的观察还很难分清楚，当今食用玉米品种不多，播种面积也有限，原因是食品加工的量有限，全国没有粗粮精深规模加工的企业及生产线。所以支持食品开发的玉米品种有待拓展。本发明就为食用玉米品种的定单农业拓宽产量。一个企业年用量3万吨，可满足一个400万人口的城市对玉米糕点的需求。
二、高蛋白硬质玉米营养丰富，据农业部有关食用硬质玉米检测分析，每100克食用硬质玉米中蛋白质含量13.5 克，脂肪4.3克，糖类68.2克，钙22毫克，磷210毫克，铁1.6毫克，含有丰富的胡萝卜素、叶黄素等。研究表明，食用硬质玉米集多营养于一身，营养学界称食用硬质玉米为营养富集物及浓缩物。
三、本人制备的硬质玉米多味烤馒头系列，力争原滋原味不添加人造添加剂，所需原料从农田到加工车间要实现全程监控，有专人负责食品安全及质量监控。添加的种类多对食品质量风险就高，要添加纯植物调味剂及增香剂，才能
实现食品安全及卫生条件。让产品从色、味、鲜、香、型五方面提升硬质玉米多味烤馒头系列的品质。让消费者自己选择粗粮和细粮制品，多味烤馒头色泽金黄，外层香酥，内里松软，奇香四溢的效果。达到以上效果，首先要把原料细化加工把原料加工到200目的微粉，主要是改变玉米自身的大分子结构，提高硬质玉米的面筋量。食用硬质玉米搭配高蛋白大豆粉及高筋蛋白粉后，既保鲜又易加工及提升了产品的口感。粗粮经过加工品质改变后身价随之提升，可以堂而皇之的走进万户千家。
四、高蛋白玉米多味烤馒头系列制做工艺如下：以 100斤碴子量计：选购当年新的新鲜优质高蛋白硬质玉米原粮135斤加工脱皮后得玉米碴100斤——磨成200目微粉——加入大豆蛋白粉15斤及高筋蛋白粉5斤+泡打粉速酵剂 1.2％+0.8％的食用盐直接进行干粉搅2分钟后加入温水28％后进行充分搅拌3分钟——搅拌好的面坯直接送入馒头成型机——成型后的馒头托盘，直接进入隧道式蒸炉分段控温。以80度-120度-140度-160度-180度进入烤炉-喷多味酱料-260度-多味烤馒头出炉——冷却排酸-500克计量包装，冲气保鲜包装。
Claims (1)
1.高蛋白玉米多味烤馒头系列制做工艺如下：以100斤碴子量计：选购当年新的新鲜优质高蛋白硬质玉米原粮135斤加工脱皮后得玉米碴100斤——磨成200目微粉——加入大豆蛋白粉15斤及高筋蛋白粉5斤+泡打粉速酵剂1.2％+0.8％的食用盐直接进行干粉搅2分钟后加入温水28％后进行充分搅拌3分钟——搅拌好的面坯直接送入馒头成型机——成型后的馒头托盘，直接进入隧道式蒸炉分段控温。以80度-120度-140度-160度-180度进入烤炉-喷多味酱料-260度-多味烤馒头出炉——冷却排酸-500克计量包装，冲气保鲜包装。
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| CN201610831873.6A CN107801753A (zh) | 2016-09-06 | 2016-09-06 | 玉米糕点、多味烤馒头 |
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| CN201610831873.6A CN107801753A (zh) | 2016-09-06 | 2016-09-06 | 玉米糕点、多味烤馒头 |
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| CN107801753A true CN107801753A (zh) | 2018-03-16 |
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| CN201610831873.6A Withdrawn CN107801753A (zh) | 2016-09-06 | 2016-09-06 | 玉米糕点、多味烤馒头 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109123685A (zh) * | 2018-07-11 | 2019-01-04 | 吴超 | 一种预防高血糖的馒头及其制备方法 |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1174662A (zh) * | 1996-08-27 | 1998-03-04 | 汤兆铮 | 玉米馒头粉及其生产工艺 |
| CN1312021A (zh) * | 2000-03-06 | 2001-09-12 | 蛋白质技术国际公司 | 含大豆的早餐谷物食品及其制备方法 |
| US20060003071A1 (en) * | 2004-07-02 | 2006-01-05 | Pierre Faa | Low carbohydrate snack and method for making |
| CN102308944A (zh) * | 2011-02-25 | 2012-01-11 | 周耀英 | 玉米馒头粉及其生产方法 |
| CN105165955A (zh) * | 2015-07-13 | 2015-12-23 | 长沙凯雪粮油食品有限公司 | 一种玉米馒头预拌粉、玉米馒头和玉米馒头预拌粉、玉米馒头的制备方法 |
-
2016
- 2016-09-06 CN CN201610831873.6A patent/CN107801753A/zh not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1174662A (zh) * | 1996-08-27 | 1998-03-04 | 汤兆铮 | 玉米馒头粉及其生产工艺 |
| CN1312021A (zh) * | 2000-03-06 | 2001-09-12 | 蛋白质技术国际公司 | 含大豆的早餐谷物食品及其制备方法 |
| US20060003071A1 (en) * | 2004-07-02 | 2006-01-05 | Pierre Faa | Low carbohydrate snack and method for making |
| CN102308944A (zh) * | 2011-02-25 | 2012-01-11 | 周耀英 | 玉米馒头粉及其生产方法 |
| CN105165955A (zh) * | 2015-07-13 | 2015-12-23 | 长沙凯雪粮油食品有限公司 | 一种玉米馒头预拌粉、玉米馒头和玉米馒头预拌粉、玉米馒头的制备方法 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109123685A (zh) * | 2018-07-11 | 2019-01-04 | 吴超 | 一种预防高血糖的馒头及其制备方法 |
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