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A kind of steamed bread containing soybean oligosaccharide and its production method

A technology of soybean oligosaccharide and production method is applied in the production field of steamed bread containing oligosaccharide and steamed bread, and can solve problems such as fusion and the like

Active Publication Date: 2018-05-15
珠海麦香工坊食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] The present invention also provides the above-mentioned production method of steamed bread with high dietary fiber content. Compared with the steamed bread powder in the reference document, the steamed bread produced by this method has a soybean dietary fiber content of about 30%, which overcomes the inability of dietary fiber in the common method. 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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  • A kind of steamed bread containing soybean oligosaccharide and its production method
  • A kind of steamed bread containing soybean oligosaccharide and its production method
  • A kind of steamed bread containing soybean oligosaccharide and its production method

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0106] The production method of the steamed bread that contains soybean oligosaccharide comprises the following steps:

[0107] (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 flour, add 300 parts water, knead the dough, and ferment for 3 hours to get fermented dough;

[0108] (2) Take 700 parts of dietary fiber powder and 100 parts of soybean oligosaccharides, add water, the amount of water added is 6 times the weight of dietary fiber, and form a dietary fiber group; in soybean oligosaccharides, stachyose and raffinose The sum content is 86%; the dietary fiber is 200 mesh;

[0109] (3) Add 2 portions of edible alkali to the fermented dough in step (1), knead well;

[0110] (4) Spread the dough kneaded evenly with alkali in step (3) to make the dough flat, then place ...

Embodiment 2

[0143] A production method of steamed bread containing soybean oligosaccharides, comprising the steps of:

[0144] (1) Add water at about 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 after the yeast is fully melted 800 parts of high-gluten flour, plus 250 parts of water, knead the dough, ferment for 2.5 hours, and get a fermented dough;

[0145] (2) Take 300 parts of dietary fiber powder and 30 parts of soybean oligosaccharides, add water, the amount of water added is 5 times the weight of dietary fiber, and form a dietary fiber group; in soybean oligosaccharides, stachyose and raffinose The sum content is 80%; the dietary fiber is 150 mesh;

[0146] (3) Add 0.5 parts of edible alkali to the fermented dough in step (1), knead well;

[0147] (4) Spread the dough kneaded evenly with alkali in step (3) to make the dough flat, then plac...

Embodiment 3

[0150] A production method of steamed bread containing soybean oligosaccharides, comprising the steps of:

[0151] (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;

[0152] (2) Take 900 parts of dietary fiber powder and 150 parts of soybean oligosaccharides, add water, the amount of water added is 8 times the weight of dietary fiber, and form a dietary fiber mass; in soybean oligosaccharides, stachyose and raffinose The sum content is 95%; the dietary fiber is 300 mesh;

[0153] (3) Add 4 portions of edible alkali to the fermented dough in step (1), knead well;

[0154] (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)...

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Abstract

The invention belongs to the field of foods, and particularly relates to a steamed bun containing soybean oligosaccharides and a production method of the steamed bun. The steamed bun containing oligosaccharides, disclosed by the invention, 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 fibers, 0.5-4 parts of dietary alkali, 80-110 parts of sourdough and 30-150 parts of soybean oligosaccharides. According to the steamed bun disclosed by the invention, the soybean oligosaccharides and the soybean dietary fibers are added and are in joint synergistic reaction, so that the effect of loosening bowel to relieve constipation is good, and eliminating of diseases of patients suffering from constipation is facilitated. The soybean dietary fibers are difficult to dissolved with flour, the method disclosed by the invention solves the technical problem, and the soybean dietary fibers and the flour are dissolved well, so that a present situation that nutrient components of the steamed bun are relatively single is changed; besides, the steamed bun disclosed by the invention is particularly suitable for middle-aged and aged patients suffering from constipation, pregnant women, and crowds with large working pressure and few movement to eat.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a steamed bun containing oligosaccharides, and also relates to a production method of the aforementioned 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 edible part of plants, which can...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/104A23L33/22
CPCA23V2002/00A23V2200/32A23V2200/332
Inventor 郑末晶
Owner 珠海麦香工坊食品有限公司
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