CN1162085C - Technology for producing flour food containing oligomaltose - Google Patents
Technology for producing flour food containing oligomaltose Download PDFInfo
- Publication number
- CN1162085C CN1162085C CNB011024798A CN01102479A CN1162085C CN 1162085 C CN1162085 C CN 1162085C CN B011024798 A CNB011024798 A CN B011024798A CN 01102479 A CN01102479 A CN 01102479A CN 1162085 C CN1162085 C CN 1162085C
- Authority
- CN
- China
- Prior art keywords
- flour
- malto
- oligosaccharide
- yeast
- oligomaltose
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000013312 flour Nutrition 0.000 title claims abstract description 29
- 235000013305 food Nutrition 0.000 title claims abstract description 19
- 238000005516 engineering process Methods 0.000 title claims description 6
- FYGDTMLNYKFZSV-DZOUCCHMSA-N alpha-D-Glcp-(1->4)-alpha-D-Glcp-(1->4)-D-Glcp Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)O[C@H](O[C@@H]2[C@H](OC(O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-DZOUCCHMSA-N 0.000 claims abstract description 22
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 16
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000004898 kneading Methods 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 5
- 239000003513 alkali Substances 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 238000000465 moulding Methods 0.000 claims description 6
- 230000001804 emulsifying effect Effects 0.000 claims description 4
- 239000011812 mixed powder Substances 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 241000235070 Saccharomyces Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 11
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 238000000855 fermentation Methods 0.000 abstract description 6
- 230000004151 fermentation Effects 0.000 abstract description 6
- 230000014759 maintenance of location Effects 0.000 abstract description 4
- 230000003204 osmotic effect Effects 0.000 abstract description 4
- 241000209140 Triticum Species 0.000 abstract description 3
- 235000021307 Triticum Nutrition 0.000 abstract description 3
- 238000002425 crystallisation Methods 0.000 abstract description 3
- 230000008025 crystallization Effects 0.000 abstract description 3
- 238000010025 steaming Methods 0.000 abstract description 3
- 241000186016 Bifidobacterium bifidum Species 0.000 abstract 1
- 230000032683 aging Effects 0.000 abstract 1
- 230000003260 anti-sepsis Effects 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 230000002496 gastric effect Effects 0.000 abstract 1
- 230000036039 immunity Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 6
- 150000001875 compounds Chemical class 0.000 description 5
- 238000000034 method Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- 235000004251 balanced diet Nutrition 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000000446 fuel Substances 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 238000006116 polymerization reaction Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000193468 Clostridium perfringens Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
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- 230000000996 additive effect Effects 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 230000001408 fungistatic effect Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000008944 intestinal immunity Effects 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000032696 parturition Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Beans For Foods Or Fodder (AREA)
- Confectionery (AREA)
Abstract
The present invention relates to a method for producing wheaten foods containing malto-oligosaccharide, which comprises: malto-oligosaccharide, yeast and water are made into the mixed liquor of the malto-oligosaccharide and the yeast, the mixed liquor is added in the mixed flour of wheat flour and defatted soybean flour to be made into a finished product through dough making, fermentation, kneading forming and steaming or roasting. In wheaten food products produced according to the present invention, malto-oligosaccharide maintains a due effect which increases beneficial bacillus bifidus and has the functions of gastrointestinal immunity, antisepsis and aging resistance. The present invention has the characteristics of low sweetness, high viscosity, high water content activity degree, little osmotic pressure, good moisture retention, high stability and hard crystallization.
Description
Technical field
The invention belongs to the wheaten food manufacture field.
Background technology
The processing of tradition wheaten food, after steaming by fermentation, starch and protein are partly resolved into small-molecule substance simple in structure, help various digestive ferments and play a role.According to modern people's diet structure is to be characteristics with " balanced diet, adequate nutrition ", occurred on the market in steamed bun production, adding soy meal, make soybean in steamed bun production, produce multiple organic acid, alcohol, fat, amino acid, strengthen the content of its various vitamins with fragrance.Because malto-oligosaccharide is to the health-care effect paid more and more attention of human body, extensively malto-oligosaccharide is used for product such as beverage, candy, cake, dairy produce, cold drink, flavouring, remedy diet, drinks at present both at home and abroad or directly makes sweet taste material usefulness, the wheaten food manufacture field does not have product to come out so far.
Summary of the invention
The purpose of this invention is to provide a kind of process of in wheaten food is produced, adding malto-oligosaccharide, try hard to malto-oligosaccharide is demonstrated fully in the steamed bun of people's three meals in a day the good health-care effect of human body.(1) health care: compound sugar has special inhibitory action to the growth of spoilage organisms in the enteron aisles such as C.perfringens, it has resistance to phytopathogen simultaneously, in a single day the activation and proliferation factor of bifid bacterium obtains propagation and can produce whole intestines effect in the human body intestines, improve the stool proterties, the synthetic quantity of vitamin is increased, blood middle cholesterol content reduces, and immune performance is improved.(2) low sugariness: the compound sugar sugariness is lower than sucrose, along with the increase sugariness decline of the degree of polymerization, mixing the bad influence of generation of also can not suiting one's taste with other various food, and can use in large quantities.(3) viscosity height: viscosity increases along with the increase of the degree of polymerization.(4) moisture activity is big, osmotic pressure is little: moisture activity has important function in food preservation, competence exertion fungistatic effect when malto-oligosaccharide concentration is 74% above concentration, moisture activity is big, osmotic pressure is little, has improved infiltration rate and the efficient of human body to nutriment and moisture content.(5) moisture retention is good: the moisture retention of compound sugar under 90% relative humidity, with G3 for the highest.(6) stability: compound sugar causes that for amino acid browning reaction has very high stability, and most of compound sugar also has anti-aging and is difficult for the characteristic that crystallization is separated out.(7) the difficult corrosivity of tool is difficult for causing carious tooth, and the prevention of dental caries that helps.
Main points of the present invention are: malto-oligosaccharide is added in a certain amount of clear water, with yeast after the dissolving or leaven together through abundant stirring and emulsifying, make malto-oligosaccharide yeast mixed liquor, this mixed liquor is added in the mixed powder of flour and defatted soy flour, make dough, through fermentation, the kneading moulding is steamed or the baking finished product.According to the food made from wheat that the present invention produces, make that it is whiter on original basis, more chewiness, more outstanding wheat fragrance, nutrition is rationally abundant more, more helps absorption of human body, for modern's balanced diet provides desirable staple food.
The technological process of production of the present invention is as follows:
Malto-oligosaccharide yeast mixed liquor → flour bean powder mixed powder → and the face → modulation dough → alkali → kneading of fermenting → the add finished product that is shaped → steams
The present invention is achieved in that wheaten food processing formula weight ratio is:
Flour: defatted soy flour: yeast: malto-oligosaccharide: alkali=100: 20-40: 1-4: 3-5: 1-2;
Wherein, said defatted soy flour can replace with whole soya-bean powder; Said yeast can replace with leaven.
With warm water yeast or leaven are dissolved, again malto-oligosaccharide is added in the flour weight 45-65% clear water, through abundant stirring and emulsifying, make malto-oligosaccharide yeast mixed liquor, it is slowly added in the mixed powder of flour and defatted soy flour, the limit edged stirred 15-20 minute, stirring can promote mixing of flour and auxiliary material thereof, and dough had draw, press, rub, big effect, make dough have extensibility and elasticity, when the dough surface presents gloss, get final product.Synthetic dough places 25-30 ℃ to locate to ferment 2-3 hour, and the purpose of fermentation is to make dough fully bulk, and the bubble that produces during fermentation and a spot of alcohol, lactic acid etc. make wheaten food have special local flavor.Send out foot when dough and swell, the surface adds alkali when slightly sinking, and the kneading moulding its objective is the facet piece profile rule that makes moulding, smooth surface, and interior tissue is even.Steaming 20-30 minute gets product.
The present invention has following advantage: add the wheaten food that malto-oligosaccharide is produced, numerous in variety, can be applicable in the various wheaten foods such as steamed bun, bread, steamed twisted roll, steamed stuffed bun, nutritious, delicate mouthfeel, its malto-oligosaccharide keeps its due effect always in main processes, it can make human body increase useful Oilgosaccharkdes, the stomach and intestine immunity is arranged, antibiotic, anti-aging function possesses low sugariness, viscosity height, moisture activity is big, osmotic pressure is little, moisture retention is good, stability is high, be difficult for the characteristics of crystallization.
Embodiment
1. malto-oligosaccharide steamed bun
40 kilograms in flour, 15 kilograms of leavens, alkali 500 gram, 15 kilograms of defatted soy flours are opened leaven is molten with warm water, put into flour, 2 kilograms of malto-oligosaccharides are added in 25 kilograms of clear water again, synthetic face piece is put 30 ℃ and is located, fermented 2 hours, question handler fermentation back is to going into alkali, and the kneading moulding steams finished product.
2. malto-oligosaccharide bread
100 kilograms in flour, 1.2 kilograms in yeast, 1.5 kilograms of salt, 20 kilograms of whole soya-bean powders, 3.0 kilograms of greases, 1.2 kilograms of additives add yeast cake, salt, 5 kilograms of malto-oligosaccharides in 45 kilograms of clear water, and fully stirring and emulsifying is made the yeast mixed liquor.Flour is poured in another container, add additive and slowly add the yeast mixed liquor, the limit edged stirs, and synthetic dough places 30 ℃ to locate to ferment about 2 hours, and meeting group sends out foot and swells, slightly sink and get final product in the surface, the kneading moulding, it is some to get the particular manufacturing craft baking tray, and oil is packed the face of giving birth to base at the bottom of brush one deck, proof 15 minutes, brush one deck egg liquid.Oven temperature is controlled at 220～240 ℃, and baking tray is sent the middle lattice of baking box to, makes up and down to be heated evenly, and the fire in a stove before fuel is added use earlier in baking 20～25 minutes, and the back is with fire up and down, treat the end face colouring after, it is roasting extremely well-done to use the fire in a stove before fuel is added instead.
Claims (3)
1. a technology for producing flour food containing oligomaltose is characterized in that, wheaten food processing formula weight ratio is:
Flour: defatted soy flour: yeast: malto-oligosaccharide: alkali=100: 20-40: 1-4: 3-5: 1-2;
With warm water with Saccharomyces mycetolysis, again malto-oligosaccharide is added in the flour weight 45-65% clear water, through abundant stirring and emulsifying, make malto-oligosaccharide yeast mixed liquor, it is slowly added in the mixed powder of flour and defatted soy flour, the limit edged stirs, synthetic dough places 25-30 ℃ to locate to ferment 2-3 hour, sends out foot when dough and swells, and the surface adds alkali when slightly sinking, the kneading moulding steams finished product.
2. according to claims 1 described technology for producing flour food containing oligomaltose, it is characterized in that said yeast can replace with leaven 30-60%.
3. according to claims 1 described technology for producing flour food containing oligomaltose, it is characterized in that said defatted soy flour can replace with whole soya-bean powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011024798A CN1162085C (en) | 2001-02-07 | 2001-02-07 | Technology for producing flour food containing oligomaltose |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011024798A CN1162085C (en) | 2001-02-07 | 2001-02-07 | Technology for producing flour food containing oligomaltose |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1368006A CN1368006A (en) | 2002-09-11 |
| CN1162085C true CN1162085C (en) | 2004-08-18 |
Family
ID=4652751
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB011024798A Expired - Fee Related CN1162085C (en) | 2001-02-07 | 2001-02-07 | Technology for producing flour food containing oligomaltose |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1162085C (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8940351B2 (en) | 2005-11-23 | 2015-01-27 | The Coca-Cola Company | Baked goods comprising high-potency sweetener |
| CN101312660B (en) * | 2005-11-23 | 2013-07-17 | 可口可乐公司 | High-potency sweetener for weight management and compositions sweetened therewith |
| CN104082675A (en) * | 2014-07-23 | 2014-10-08 | 张坚胜 | Quick-frozen steamed buns and preparation method thereof |
| CN105028550B (en) * | 2015-09-11 | 2019-03-15 | 范征 | A kind of fermentation composition and balance fermentation method |
-
2001
- 2001-02-07 CN CNB011024798A patent/CN1162085C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1368006A (en) | 2002-09-11 |
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| C14 | Grant of patent or utility model | ||
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| CF01 | Termination of patent right due to non-payment of annual fee |