Potato dietary fiber bread and making method of potato dietary fiber bread

The technology of a dietary fiber and production method is applied in the field of potato dietary fiber bread and its production, which can solve the problems of not preparing food, achieve the effects of improving nutritional value, improving gas holding capacity, and being easy for industrial production

Active Publication Date: 2015-02-25
北京中农探味科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But this application does not prepare specific food

Method used

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  • Potato dietary fiber bread and making method of potato dietary fiber bread
  • Potato dietary fiber bread and making method of potato dietary fiber bread
  • Potato dietary fiber bread and making method of potato dietary fiber bread

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Example 1: Raw material of potato dietary fiber bread

[0042] The raw materials of the potato dietary fiber bread are made of potato coarse dietary fiber starch, potato coarse dietary fiber superfine powder, high static pressure synergistic enzymolysis modified potato coarse dietary fiber powder, extruded potato coarse dietary fiber powder, potato starch, potato It is composed of pregelatinized starch, citrus pectin, blueberry pectin, acacia gum, rice protein, peanut protein, trehalose, salt, and yeast. The mass ratio of the above components is 30:25:12:8:6:10: 1.5: 1.5: 2: 1: 0.6: 0.5: 0.4: 1.5.

Embodiment 2

[0043] Example 2: Raw material of potato dietary fiber bread

[0044] The raw materials of the potato dietary fiber bread are made of potato coarse dietary fiber starch, potato coarse dietary fiber superfine powder, high static pressure synergistic enzymolysis modified potato coarse dietary fiber powder, extruded potato coarse dietary fiber powder, potato starch, potato It is composed of aged starch, sweet potato pectin, pomelo peel pectin, carrageenan, chickpea protein, soy protein, trehalose, salt, and yeast. The mass ratio of the above components is 25:30:10:8:6:11. : 2: 1.5: 2: 0.6: 1: 0.8: 0.6: 1.5.

Embodiment 3

[0046] This embodiment is to prepare potato dietary fiber bread according to the raw materials provided in embodiment 1, which specifically includes the following steps:

[0047] 1) According to the raw material composition of Example 1, take citrus pectin, blueberry pectin, and gum arabic to dissolve 20% of the mixed powder mass in water (temperature 60°C) to prepare a food gum gel solution;

[0048] 2) According to the raw material composition of Example 1, take yeast (derived from Saccharomyces) and dissolve it in 37℃ warm water with 10% of the mixed powder mass to prepare a yeast solution, and place it in a constant temperature incubator for activation. The activation time is 10 minutes. The temperature is 37°C;

[0049] 3) According to the raw material composition of Example 1, take potato crude dietary fiber powder, potato crude dietary fiber ultrafine powder, high static pressure synergistic enzymatically modified potato crude dietary fiber powder, extruded potato crude dietar...

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Abstract

The invention relates to the field of foods, in particular to potato dietary fiber bread and a making method of the potato dietary fiber bread. The potato dietary fiber bread comprises, by mass, 10 parts to 40 parts of potato coarse dietary fiber starch, 10 parts to 40 parts of potato coarse dietary fiber submicron powder, 10 parts to 20 parts of high-hydrostatic-pressure synergetic enzymatic hydrolysis modified potato coarse dietary fiber powder, 4 parts to 12 parts of extrusion potato coarse dietary fiber powder, 5 parts to 12 parts of potato starch, 5 parts to 13 parts of potato modified starch, 2 parts to 6 parts of food gum, 1 part to 3 parts of egg white, 0.5 part to 3 parts of sugar, 0 part to 1 part of salt and 1 part to 3 parts of yeast. The potato dietary fiber bread does not contain gluten, the contents of protein, mineral substances, dietary fibers, vitamins and antioxidants are obviously higher than the contents of protein, mineral substances, dietary fibers, vitamins and antioxidants in existing wheat bread, and the potato dietary fiber bread is suitable for being eaten by the crowd allergic to wheat or celiac disease patients.

Description

Technical field [0001] The invention relates to the field of food, in particular to a potato dietary fiber bread and a preparation method thereof. Background technique [0002] Bread is one of the common fermented foods. Traditional bread generally uses wheat flour as the raw material. Gliadin and glutenin are necessary for the fermentation of bread and can form a unique network structure of gluten to obtain a dough with good strength, elasticity and air-holding capacity. With the development of economy and the improvement of people's living standards, consumers have higher and higher demands for dietary nutrition. At present, processing by-products from different sources are added to bread to improve the nutritional value of bread products, such as sweet potato residue, peanut residue, tofu residue, tomato residue, kiwi fruit residue and sweet pepper residue, etc., and the amount added to bread At about 4-12%, the purpose is to increase the content of dietary fiber, vitamins a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00
CPCA21D2/18A21D2/186A21D2/26A21D13/06
Inventor 木泰华张苗刘兴丽孙红男陈井旺戴小枫
Owner 北京中农探味科技有限公司
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