CN1806560A - Production of non-stick high flour and application method thereof - Google Patents
Production of non-stick high flour and application method thereof Download PDFInfo
- Publication number
- CN1806560A CN1806560A CN 200610033739 CN200610033739A CN1806560A CN 1806560 A CN1806560 A CN 1806560A CN 200610033739 CN200610033739 CN 200610033739 CN 200610033739 A CN200610033739 A CN 200610033739A CN 1806560 A CN1806560 A CN 1806560A
- Authority
- CN
- China
- Prior art keywords
- grams
- basin
- flour
- kilograms
- strong flour
- 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.)
- Pending
Links
- 235000013312 flour Nutrition 0.000 title claims abstract description 50
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 20
- 238000000034 method Methods 0.000 title claims abstract description 20
- 230000008569 process Effects 0.000 claims abstract description 17
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 14
- 241001670242 Artemisia filifolia Species 0.000 claims abstract description 9
- 240000008042 Zea mays Species 0.000 claims abstract description 9
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 9
- 235000015702 Artemisia filifolia Nutrition 0.000 claims abstract description 8
- 229910000019 calcium carbonate Inorganic materials 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 210000003205 muscle Anatomy 0.000 claims description 12
- 239000003292 glue Substances 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 9
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 8
- 235000005822 corn Nutrition 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 108010068370 Glutens Proteins 0.000 claims description 7
- 235000021312 gluten Nutrition 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 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 claims description 6
- 235000008429 bread Nutrition 0.000 claims description 6
- 235000014121 butter Nutrition 0.000 claims description 6
- 235000012149 noodles Nutrition 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 230000035800 maturation Effects 0.000 claims description 2
- 230000001007 puffing effect Effects 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 239000003518 caustics Substances 0.000 claims 1
- 150000001875 compounds Chemical class 0.000 claims 1
- 238000012856 packing Methods 0.000 claims 1
- 235000013339 cereals Nutrition 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 abstract description 2
- 239000011575 calcium Substances 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 abstract description 2
- 231100000957 no side effect Toxicity 0.000 abstract description 2
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 abstract 1
- 235000009973 maize Nutrition 0.000 abstract 1
- 230000003472 neutralizing effect Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 239000002699 waste material Substances 0.000 description 3
- 240000000571 Nopalea cochenillifera Species 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 230000003670 easy-to-clean Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- -1 D-galactolipin Chemical compound 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- SRBFZHDQGSBBOR-HWQSCIPKSA-N L-arabinopyranose Chemical compound O[C@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-HWQSCIPKSA-N 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- SRBFZHDQGSBBOR-LECHCGJUSA-N alpha-D-xylose Chemical compound O[C@@H]1CO[C@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-LECHCGJUSA-N 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 238000005213 imbibition Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229960003487 xylose Drugs 0.000 description 1
Landscapes
- Noodles (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to a production and its applying method of glutinous flour not sticking to basin, belonging to the field of process technology of production for foodstuff. The invention takes natural sand sagebrush gel as gluten-increasing agent for flour, calcium carbonate as amendment for neutralizing which could replenish calcium nutrition at the same time. Said invention could improve the quality of coarse grain flour, maize flour, and is characterized on: no side effect, wide selection of color, scent and taste, improving the taste of said coarse grain, being useful to the body health, not sticking to basin, easy manufacturing technique and low price.
Description
Technical field
Do not glue the Strong flour production and the application process of basin: the invention belongs to the grain and food production technical field, more specifically to production that increases gluten flour and application process.
Background technology
Wheat flour on the market has types such as high muscle, middle muscle, low muscle at present, and traditional common Self-raising flour degree of drawing is relatively poor, and mouthfeel is not good enough, adds the basin tool that bonds man-hour, cleans trouble, waste flour.The present invention is at low muscle or do not have the natural vegetable seeds material of eating with trophism of interpolation in the gluten flour, making low muscle or not having gluten flour increases by 1 times-2 times of biceps, and the hot strength of dough improves 1 times-2 times, and increases multiple natural carbohydrate nutriment, healthy and helpful to human body, and look good, smell good and taste good.Strong flour of the present invention is not wasted flour in that to add man-hour sticking basin tool easy to clean.
Summary of the invention
The Strong flour production and the application process of the sticking basin of the present invention have overcome the deficiencies in the prior art, provide a kind of and have had no side effect, and improve flour quality, have additional nutrients, increase the flour production and the application process of local flavor.
The present invention takes following technical measures to solve
The Strong flour production and the application process of sticking basin: based on the Artemisia Glue pulvis that natural wild plant sand sagebrush (Artemisia filifolia) seed processes, it is auxilliary being equipped with calcium carbonate, with low muscle or do not have the gluten flour mixed preparing and form.Be described in detail production of the present invention and application process below.
Composition of raw materials of the present invention is: Artemisia Glue 50 grams-150 grams, calcium carbonate 1 gram-2 grams, 4.5 kilograms-5.5 kilograms of Self-raising flour.
Optimum formula of the present invention is: Artemisia Glue 100 grams, calcium carbonate 1.5 grams, 5 kilograms of Self-raising flour.
Production method of the present invention is: put into the dry bulk container of cleaning after Self-raising flour is sieved with the 120-160 mesh sieve, add the sand sagebrush (Artemisia filifolia) rubber powder and the Paris white that have sieved, abundant mixing and stirring together promptly cannot not become stickingly the Strong flour of basin.
Application process prescription of the present invention is: the Strong flour of sticking basin is 5 kilograms, dry ferment 35 grams, 1 kilogram of white sugar, butter 250 grams, 2.8 kilograms in clear water.
Application process of the present invention is: dry ferment is dissolved with a small amount of clear water, the Strong flour that does not glue basin is put into clean bulk container, and the yeast juice that adds white sugar, butter, clear water and dissolving fully mixes together mixes the furnishing dough fermentation thoroughly, 26 ℃-30 ℃ of temperature, 1 hour-3 hours time.Cut apart with steam after dough fermentation is good and make steamed bun, Steamed bun stuffed with barbecued roast pork etc.Or make revive surface bag, creamed bread etc. with curing.
Strong flour of the present invention does not glue the basin tool, does not efficiently waste in the process of processing.If the amount of water of dough is too many, becoming the face scattered paste shape will glue basin.Strong flour of the present invention is bigger because of adding Artemisia Glue imbibition power, should add water 1-2% than routine during use.
Beneficial effect of the present invention
1, the present invention adopts that natural wild to eat with the plant Artemisia Glue be a kind of polysaccharose substance with cross-linked structure that flour gluten fortifier, Artemisia Glue are made up of D-glucose, D-mannose, D-galactolipin, L-arabinose and wood sugar, contain natural nutrition, without any side effects.Viscosity is 1800 times of gelatin.The glue of Artemisia Glue inside unit molecular weight is very big, forms fibrous connective shape structure, in the modulation dough its sticking basin tool, efficiently be easy to clean, do not waste flour.
2, Artemisia Glue is acidproof, alkaline-resisting, and good thermal stability has features such as foaminess, emulsibility, moisture resistivity.The phenomenon of slag can not appear wearing out, falling with the bread of Artemisia Glue processing, jealous muscle perfume (or spice), and freshness date prolongs.
3, add Artemisia Glue and produce the strip-breaking rate that noodles can reduce the extension pole.The water-soluble colloid of Artemisia Glue right and wrong, thereby can stop the stripping of starch in the food in digestion process limpidly, anti-boils the soup look, mouthfeel is sliding and muscle is tough, can also improve the color and luster of food, makes it bright in vain, smooth.
4, the present invention adopts in a small amount that calcium carbonate is assistant agent, and the effect of neutralization, improvement flour is arranged, but replenish calcium nutrition material also.
5, the present invention improves the quality of products coarse food grain flour, and economic benefit also improves, for market has increased flour new varieties.Production technology is simple, low price.
The specific embodiment
Embodiment 1:
The Strong flour proportioning of sticking basin is not that Artemisia Glue 50 grams-150 grams, calcium carbonate 1 restrain 4.5 kilograms-5.5 kilograms of-2 grams, Self-raising flour.Production method of the present invention is: put into the dry bulk container of cleaning after Self-raising flour is sieved with the 120-160 mesh sieve, add the sand sagebrush (Artemisia filifolia) rubber powder and the Paris white that have sieved, abundant mixing and stirring together promptly cannot not become stickingly the Strong flour of basin.
Application process prescription of the present invention is: the Strong flour of sticking basin is 5 kilograms, dry ferment 35 grams, 1 kilogram of white sugar, butter 250 grams, 2.8 kilograms in clear water.
Application process of the present invention is: dry ferment is dissolved with a small amount of clear water, the Strong flour that does not glue basin is put into clean bulk container, and the yeast juice that adds white sugar, butter, clear water and dissolving fully mixes together mixes the furnishing dough fermentation thoroughly, 26 ℃-30 ℃ of temperature, 1 hour-3 hours time.Cut apart with steam after dough fermentation is good and make steamed bun, Steamed bun stuffed with barbecued roast pork etc.Or make revive surface bag, creamed bread etc. with curing.
Embodiment 2:
The Strong flour of the sticking basin of the present invention is produced high muscle corn noodles proportioning and is: Strong flour 1025 grams, Gluten 250 grams, Artemisia Glue 150 grams, salt 60 grams, dietary alkali 15 grams, 2.5 kilograms of corn refined powders, 1 kilogram in corn puffing powder, about 1.6 kilograms in the clear water of sticking basin.
High muscle corn noodles production method of the present invention is: whole pulvis of above-mentioned prescription are put into mixer together, dry powder was mixed thoroughly 2 minutes, added the clear water mix again 10 minutes, allow dough maturation 25 minutes in machine, remixing 3 minutes is with noodle machine pressure roller compressing tablet, compoundly again prolong pressure repeatedly, send the cutting cutter slitting to, provoke being placed on air dry on the support behind the slitting with small bamboo, cut off after the drying, weigh, pack and form.
Claims (6)
1, do not glue the Strong flour prescription of basin, it is characterized in that: in each component, Artemisia Glue 50 grams-150 grams, calcium carbonate 1 gram-2 grams, 4.5 kilograms of-5.5 kilograms of compositions of Self-raising flour.
2, its production method of prescription according to claim 1 is: Self-raising flour, sand sagebrush (Artemisia filifolia) rubber powder, Paris white are sieved respectively, it all is mixed mixes the Strong flour that promptly cannot not become stickingly basin thoroughly then.
3, do not glue the prescription of the Strong flour processing bread of basin, it is characterized in that: in each component, the Strong flour of sticking basin is 5 kilograms, dry ferment 35 grams, 1 kilogram of white sugar, butter 250 grams, 2.8 kilograms of compositions of clear water.
4, the processing bread formula that obtains according to claim 2 or 3 described productions, its application process is: dry ferment is dissolved with clear water, Strong flour, white sugar, butter, clear water and the yeast juice of not sticking basin be mixed together mix fermentation thoroughly, make various bread with steam or baking process.
5, the present invention does not glue the Strong flour of basin in order to produce the prescription of high muscle corn noodles, it is characterized in that: in each component, 2.5 kilograms of corn refined powders, 1 kilogram in corn puffing powder, not sticking basin Strong flour 1025 grams, Gluten 250 grams, Artemisia Glue 150 grams, salt 60 grams, edible ground caustic 15 grams, 1.6 kilograms of compositions of clear water.
6, the prescription of the high muscle corn noodles that obtains according to claim 2 or 5 described productions, its production method is: with its fill a prescription whole pulvis together dry powder mix thoroughly, add clear water mix dough again, maturation, remixing, compressing tablet, compound prolong pressure repeatedly, slitting, drying, the packing of cutting off, weigh form.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610033739 CN1806560A (en) | 2006-02-22 | 2006-02-22 | Production of non-stick high flour and application method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610033739 CN1806560A (en) | 2006-02-22 | 2006-02-22 | Production of non-stick high flour and application method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1806560A true CN1806560A (en) | 2006-07-26 |
Family
ID=36838787
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200610033739 Pending CN1806560A (en) | 2006-02-22 | 2006-02-22 | Production of non-stick high flour and application method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1806560A (en) |
-
2006
- 2006-02-22 CN CN 200610033739 patent/CN1806560A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1061832C (en) | Natural full nutrient rice crust and its producing method | |
| DE69011691T2 (en) | LOW-CALORY MEAT PRODUCTS AND METHOD FOR THEIR PRODUCTION. | |
| CN110050810A (en) | A kind of quinoa potato biscuit and preparation method thereof | |
| CN109770331A (en) | Drift sand preserved egg yellow wraps up in sauce and its production method, application | |
| CN101019670A (en) | Production process of sausage with starch and candied plant | |
| CN1096833C (en) | Fried and baked food series of highland barley | |
| CN111513112A (en) | Potato whole flour cookies and making method thereof | |
| CN1714671A (en) | Processing method for pet biscuit | |
| JP6935424B2 (en) | Dried food | |
| CN1806560A (en) | Production of non-stick high flour and application method thereof | |
| CN104621463A (en) | Nutrient noodles with tomatoes and corns and preparation method of nutrient noodle | |
| CN104366238A (en) | Coarse grain dumpling and preparation method thereof | |
| CN108308241A (en) | A kind of high-dietary-fiber biscuit and preparation method thereof containing algal polysaccharides | |
| KR20000012204A (en) | Method of manufacturing a powdered food | |
| KR20180057224A (en) | gluten free pie and manufacturing method thereof | |
| CN105124399A (en) | Tomato purple sweet potato noodles and preparation method thereof | |
| CN105053839A (en) | Purple grape flavored purple sweet potato noodle and preparation method thereof | |
| CN105211246A (en) | A kind of coarse cereal-vegetable biscuit and preparation method thereof | |
| CN1810154A (en) | New Year cake and its production process | |
| CN104621466A (en) | Carrot and corn nutrient noodle and preparation method thereof | |
| CN114145327A (en) | A kind of preparation method of highland barley cake | |
| RU2796838C1 (en) | Method for producing cracker from jellyfish | |
| CN1419844A (en) | Multivitamin nutrient cake and producing process | |
| JP3455381B2 (en) | Molded food containing yeast and method for producing the same | |
| CN109953299A (en) | Sweet potato snack food and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |