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A kind of preparation method of longan dietary fiber bread

A technology of dietary fiber and production method, applied in the field of food processing, can solve the problems of peculiar smell of bread, change of dough fermentation performance and baking performance, dietary fiber content cannot meet the needs of human body, etc., and achieve the effect of delaying aging and enriching the taste of bread

Inactive Publication Date: 2015-09-16
四川川科食品开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the dietary fiber content in ordinary bread is far from meeting the needs of the human body.
And adopt conventional method to add dietary fiber, can cause dough fermentability and baking performance to produce change, make the bread that adopts existing technology to make has peculiar smell, mouthfeel is rougher, darker in color, volume becomes smaller, stomatal inhomogeneity, softness and Insufficient flexibility, difficult to be loved by people

Method used

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  • A kind of preparation method of longan dietary fiber bread
  • A kind of preparation method of longan dietary fiber bread
  • A kind of preparation method of longan dietary fiber bread

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preparation example Construction

[0022] The preparation method of longan dietary fiber in the present invention is as follows:

[0023] Longan dietary fiber was prepared by microbial fermentation-assisted extraction. This method has published papers (Research on Microbial Fermentation of Longan Shells to Produce Highly Water-Soluble Dietary Fiber, China Brewing, 2011, (10): 61-63).

[0024] Longan dietary fiber preparation process such as figure 1 : specifically include the following steps:

[0025] (1) Drying and crushing of the longan shells: take the longan shells and dry them at about 60°C for about 12 hours, then crush them with a grinder and pass them through a 40-mesh sieve.

[0026] (2) Seasoning: 150-300g of longan shell powder and 50g of potato starch are mixed with 1000mL of water, and a certain amount of inorganic salt and Tween-80 are added to prepare a liquid fermentation medium.

[0027] (3) Canning and sterilization: Take 115mL of liquid fermentation medium and put it in a 250ml Erlenmeyer...

Embodiment 1

[0047] In terms of mass percentage, the longan dietary fiber added to the traditional bread raw materials is 6%, yeast 0.9%, lactic acid bacteria 0.06%, sweet wine koji 0.6%, glucose oxidase 0.018‰, cellulase 0.020 When ‰ and xylanase were 0.025‰, longan dietary fiber bread was prepared according to the above method. The quality of the obtained bread was the highest (98.2 points), and the staleness was also the smallest. The average core hardness during 1d-7d storage period was 451g. The bread volume reaches 877ml 3 , the skin is smooth, without cracks, and brownish-yellow; the center of the bag has good gloss; the bread has fine and uniform pores; the bag body is soft and elastic, and it recovers quickly when pressed. The bread has a strong fermented and wheat aroma.

Embodiment 2

[0049] In terms of mass percentage, the longan dietary fiber added to the traditional bread raw materials is 5.5%, yeast is 0.9%, lactic acid bacteria is 0.07%, sweet wine koji is 0.6%, glucose oxidase is 0.015‰, cellulase is 0.020‰ and xylanase is 0.020‰, according to the preparation method in the embodiment, the longan dietary fiber bread is prepared, the quality of the obtained bread is better (96 points), and the aging degree is also relatively small. The average core hardness is 465g. The bread volume reaches 869ml 3 , the skin is smooth, without cracks, and brownish-yellow; the center of the bag has good gloss; the bread has fine and uniform pores; the bag body is soft and elastic, and it recovers quickly when pressed. The bread has a strong fermented and wheat aroma.

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Abstract

The invention belongs to the technical field of food processing, in particular to a making method of bread having a special healthcare function. The making method specifically comprises the following steps: firstly, weighing a certain amount of longan dietary fiber, yeast, lactic acid bacteria, sweet distiller yeast, glucose oxidase, cellulase, xylanase and materials required by the traditional bread; then, preparing dough, putting the well weighed materials into a mixing cylinder, stirring to mix the materials uniformly, and the like. With adoption of the making method, the problems that the bread made according to the prior art has peculiar smell, rougher taste, darker color, smaller size, non-even pores, insufficient softness and elasticity as the fermenting property and the baking property of the dough are changed due to the addition of the dietary fiber are solved. The bread prepared according to the method provided by the invention is smooth in bread crust, has no cracks, is brownish yellow, good in inside glossiness, fine and even in pores, soft in the bread body, and high in elasticity, contains rich longan dietary fiber, has strong fermentation fragrance and wheat fragrance, and delays the aging of the bread.

Description

technical field [0001] The invention belongs to the technical field of food processing. In particular, a method for making bread with special health functions, which is very suitable for middle-aged and elderly people, women and children, specifically a method for making longan dietary fiber bread. Background technique [0002] Bread is a food made by grinding and heating five grains (usually wheat). Baked food made from wheat flour as the main raw material, yeast, eggs, oil, nuts, etc. It is one of the staple foods that people love, and it is rich in nutrition, but the raw materials of ordinary bread are generally flour, sucrose, edible salt, milk powder, shortening and water, and the leavening agent is a single yeast. Its production method is very mature, and the technical process is as follows: image 3 : [0003] Dietary fiber has a positive effect on human health, and has outstanding functions in preventing human gastrointestinal diseases and maintaining gastrointest...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/00A21D2/36
Inventor 熊俐曹新志罗惠波刘清斌
Owner 四川川科食品开发有限公司
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