Long shelf-life konjaku high-fiber high-protein fortified bread and making method thereof

Abstract

The invention relates long shelf-life konjaku high-fiber high-protein fortified bread and a making method thereof. The long shelf-life konjaku high-fiber high-protein fortified bread comprises the following main materials in parts by weight: 65-85 parts of flour, 15-50 parts of albumen powder, 0.05-10 parts of konjaku flour, 0.05-10 parts of dietary fiber, 0.5-10 parts of bread antistaling agent, 0.001-0.1 part of quality improvement agent, 0.1-3 parts of yeast and 5-30 parts of edible fat. The making method comprises the following steps of: (1) preprocessing the dietary fiber; (2) preparing a paste; (3) blocking and rolling; (4) molding; (5) fermenting the paste; (6) roasting; and (7) obtaining finished products. The long shelf-life konjaku high-fiber high-protein fortified bread is made by compounding the konjaku flour with the dietary fiber and adding the albumen powder, which introduces a health-care value into bread, furthest satisfies the requirements of health food by people, has fiber content which is larger than 6g / 100g and protein content which is larger than 15g / 100g and achieves nutrition standard content requirements of China.

Description

technical field [0001] The invention belongs to the field of food, in particular to a konjac high-fiber, high-protein nutritious bread with a long shelf life and a preparation method thereof. Background technique [0002] Bread is one of the most widely accepted food types at home and abroad, and it has a wide range of varieties and flavors, and is loved by consumers of different social ages; however, most of the bread products on the market are high in sugar and oil. With the continuous improvement of the overall material level, there is an urgent need to develop a nutritious bread with high fiber, high protein and low fat to meet people's needs for their own health. [0003] The main ingredient of konjac is glucomannan. Konjac not only contains more than 10 amino acids and various trace elements needed by the human body, but also has the characteristics of high fiber, strong water absorption, and high expansion rate. Blood pressure, weight loss, beauty, anti-cancer, calci...

AI Technical Summary

Problems solved by technology

[0002] Bread is one of the most widely accepted food types at home and abroad, and it has a wide variety of flavors, and is loved by consumers of different social ages; however, most of the bread products on the market are high in sugar and oil. With the continuous improvement of the overall material level, it is urgent to develop a nutritious bread with high fiber, high protein and low fat to meet people's needs for their own health