Steamed bread with great amount of soybean dietary fiber and production method of steamed bread

A technology of soybean dietary fiber and dietary fiber, which is applied in the production field of steamed bread with high soybean dietary fiber and steamed bread

Inactive Publication Date: 2015-09-30
广州卡哇伊食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The present invention also provides the above-mentioned method for producing steamed bread with high dietary fiber. Compared with the steamed bread powder in the reference document, the steamed bread produced by this method has a content of soybean dietary fiber about 30% higher, which overcomes the lack of dietary fiber in common methods. The defect of better fusion with steamed bread, the better fusion of dietary fiber and flour in the present invention does not affect the appearance and taste of steamed bread

Method used

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  • Steamed bread with great amount of soybean dietary fiber and production method of steamed bread
  • Steamed bread with great amount of soybean dietary fiber and production method of steamed bread
  • Steamed bread with great amount of soybean dietary fiber and production method of steamed bread

Examples

Experimental program
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Effect test

Embodiment 1

[0090] A production method of steamed bread with high soybean dietary fiber, comprising the steps of:

[0091] (1) Add water at 37°C to 100 parts of old yeast dough, the amount of water added is 0.05% of the weight of the old yeast dough, keep it for 5 minutes, then add 3 parts of yeast to the old yeast dough, and add 1000 parts after the yeast is fully melted 1 part of high-gluten flour, add 300 parts of water, knead the dough, and ferment for 3 hours to get a fermented dough;

[0092] (2) Take 700 parts of soybean dietary fiber powder, add water, the amount of water added is 6 times the weight of soybean dietary fiber, and form a dietary fiber mass; soybean dietary fiber powder is 200 mesh;

[0093] (3) Add 2 portions of edible alkali to the fermented dough in step (1), knead well;

[0094] (4) Spread the dough kneaded evenly with alkali in step (3) to make the dough flat, then place the dietary fiber mass in step (2) on the flat dough, and wrap the dietary fiber mass with ...

Embodiment 2

[0113] A production method of steamed bread with high soybean dietary fiber, comprising the steps of:

[0114] (1) Add water at 35°C to 80 parts of old yeast dough, the amount of water added is 0.03% of the weight of the old yeast dough, keep it for 3 minutes, then add 1 part of yeast to the old yeast dough, and add 800 parts after the yeast is fully melted 1 part of high-gluten flour, add 250 parts of water, knead the dough, and ferment for 2.5 hours to get a fermented dough;

[0115](2) Take 350 parts of soybean dietary fiber powder, add water, the amount of water added is 5 times the weight of soybean dietary fiber, and form a dietary fiber mass; soybean dietary fiber powder is 150 mesh;

[0116] (3) Add 0.5 parts of edible alkali to the fermented dough in step (1), knead well;

[0117] (4) Spread the dough kneaded evenly with alkali in step (3) to make the dough flat, then place the dietary fiber mass in step (2) on the flat dough, and wrap the dietary fiber mass with the...

Embodiment 3

[0120] A production method of steamed bread with high soybean dietary fiber, comprising the steps of:

[0121] (1) Add water at 45°C to 110 parts of old yeast dough, the amount of water added is 0.07% of the weight of the old yeast dough, keep it for 8 minutes, then add 5 parts of yeast to the old yeast dough, and add 1100 1 part of high-gluten flour, add 500 parts of water, knead the dough, ferment for 4 hours, and get a fermented dough;

[0122] (2) Take 900 parts of soybean dietary fiber powder, add water, the amount of water added is 8 times the weight of soybean dietary fiber, and form a dietary fiber mass; soybean dietary fiber powder is 300 mesh;

[0123] (3) Add 4 portions of edible alkali to the fermented dough in step (1), knead well;

[0124] (4) Spread the dough kneaded evenly with alkali in step (3) to make the dough flat, then place the dietary fiber mass in step (2) on the flat dough, and wrap the dietary fiber mass with the dough Strictly, knead repeatedly, a...

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Abstract

The invention belongs to the field of food, and particularly relates to steamed bread with a great amount of soybean dietary fiber and a production method of the steamed bread. The steamed bread comprises the following raw materials in parts by weight: 1-5 parts of yeast, 800-1100 parts of flour, 300-900 parts of soybean dietary fiber, 0.5-4 parts of dietary alkali, and 80-110 parts of old fermented dough. As added with the soybean dietary fiber, the steamed bread has a good effect of relaxing bowel, and is conductive to disease elimination for constipation patients; the production method of the steamed bread solves the technical difficulty that the soybean dietary fiber is relatively difficult to mix with flour, enables the soybean dietary fiber to be mixed with flour well, and improves the current situation that the nutritional ingredients of steamed bread are relatively single.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a steamed bun with high soybean dietary fiber, and also relates to a production method of the above-mentioned steamed bun. Background technique [0002] Mantou is a common staple food, especially a staple food that people in wheat producing areas cannot do without. Ordinary steamed buns are mostly made of wheat flour. Old fermented dough or yeast is added to the flour to ferment. After a few hours, it is fermented and steamed. The nutritional composition of ordinary steamed buns is not perfect. For example, ordinary steamed buns lack VB1, VB2, VB6, VE, minerals calcium, magnesium, zinc, iron, etc. in the cortex. This is a big loss, which is also caused by sub-health groups. s reason. Dietary fiber contains more VB1, VB2, VB6, VE, minerals calcium, magnesium, zinc, iron and other essential elements to maintain human life. [0003] Dietary fiber is the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L1/308A23L7/104
CPCA23V2002/00A23V2250/5116A23V2200/332
Inventor 许兰山许振国曹长风宋树富高燕徐玉静许兰霞穆洪静
Owner 广州卡哇伊食品有限公司
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