Low-calorie allium chinense bread and preparation method thereof

A low-calorie, bread-based technology, which is applied in dough processing, baking, baked foods with modified ingredients, etc., can solve the problems of high-calorie bread, obesity, etc., and achieve low total calories, low digestibility and unique taste.

Active Publication Date: 2016-06-01
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Bread is a common food in people's daily life. In order to improve the taste of bread, ordinary white bread will add more butter, vegetable oil, meat floss, margarine, shortening, sugar, etc. during the production process, which makes bread calorie Too high, eating too much can lead to obesity

Method used

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  • Low-calorie allium chinense bread and preparation method thereof
  • Low-calorie allium chinense bread and preparation method thereof
  • Low-calorie allium chinense bread and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A low-calorie scallion bread made from the following ingredients:

[0025] 250 grams of high-gluten bread flour, 3 grams of fennel powder, 10 grams of fennel extract, 12 grams of butter, 28 grams of sugar, 1 gram of salt, 1 gram of yeast, 1 gram of baking powder, 0.5 grams of bread improver, 150 grams of water gram.

[0026] The offspring powder is prepared according to the following method: rinse the offal dregs with running water, dry at 50° C., and grind them into fine powders of 80-100 mesh.

[0027] Described onion extract is prepared according to the following method: get the onion, add 10 times of water, beating, then adjust the pH of the slurry to be 6, and add neutral protease (enzyme activity unit) by 1% of the onion weight 147000U / g), heat preservation and enzymatic hydrolysis at 40°C for 3 hours, and the supernatant obtained by centrifugation and filtration is the xanthan extract. The content of cumin is 0.98%.

[0028] The bread is prepared as follows: ...

Embodiment 2

[0036] 293 grams of high-gluten flour, 7 grams of Chinese onion powder, 20 grams of Chinese onion extract, 10 grams of butter, 20 grams of sugar, 3 grams of salt, 3 grams of yeast, 3 grams of baking powder, 1.5 grams of bread improver, and 180 grams of water .

[0037] The offspring powder is prepared according to the following method: rinse the offal dregs with running water, dry at 60° C., and grind them into a fine powder of 80-100 mesh.

[0038] Described onion extract is prepared according to the following method: get the onion, add 15 times of water, beating, then adjust the pH of the slurry to be 7, and add neutral protease (enzyme activity unit) by 6% of the onion weight 147000U / g), heat preservation and enzymolysis at 45°C for 1 hour, and the supernatant obtained by centrifugation and filtration is the xylem extract. The content of cumin is 1.19%.

[0039] The bread is prepared as follows:

[0040] 1) Pour all the other ingredients except butter into the dough mixe...

Embodiment 3

[0047] 300 grams of high-gluten flour, 50 grams of Chinese onion powder, 50 grams of Chinese onion extract, 15 grams of butter, 25 grams of sugar, 5 grams of salt, 5 grams of yeast, 5 grams of baking powder, 3 grams of bread improver, and 200 grams of water .

[0048] The offspring powder is prepared according to the following method: rinse the offal dregs with running water, dry at 70° C., and grind them into fine powders of 80-100 mesh.

[0049] The extract of scallions is prepared according to the following method: take scallions, add 20 times of water, make a slurry, then adjust the pH of the slurry to 9, and add neutral protease according to 10% of the weight of scallions, and heat at 60°C Under the condition of heat preservation and enzymatic hydrolysis for 0.5h, the supernatant obtained by centrifugation and filtration is the xylem extract. The content of cumin is 1.07%.

[0050] The bread is prepared as follows:

[0051] 1) Pour all the other ingredients except butt...

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Abstract

The invention discloses low-calorie allium chinense bread. The low-calorie allium chinense bread is prepared from, by weight, 250-300 parts of high-gluten flour, 3-50 parts of allium chinense powder, 10-50 parts of an allium chinense element extracting solution, 10-20 parts of butter, 20-30 parts of sugar, 1-5 parts of salt, 1-5 parts of yeast, 1-5 parts of baking powder, 0.5-3 parts of a bread improver and 150-200 parts of water. The invention further discloses a preparation method of the bread. The bread is rich in diet fiber and low in total calorie and digestibility, and therefore the bread is particularly suitable for being eaten by obesity people; meanwhile, the bread has the special garlic fragrance of allium plants and is unique in fragrance and mouthfeel.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a low-calorie scallion bread and a preparation method thereof. Background technique [0002] Onion is a characteristic allium plant in my country, and it is widely planted in Jiangxi, Hunan, Hubei and Yunnan. Allicin is the main active ingredient of allium plants, and it is also a main flavor substance, which has a strong garlic spicy taste. A large number of studies have shown that these compounds have significant anti-cancer, anti-inflammation, antibacterial, cardiovascular prevention, microbial inhibition, immune regulation and other health effects. In addition, the cellulose content of scallions is as high as 70%, which is much higher than that of other vegetables. [0003] Bread is a common food in people's daily life. In order to improve the taste of bread, ordinary white bread will add more butter, vegetable oil, meat floss, margarine, shortening, sug...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36
Inventor 刘睿赵姗鲁群胡小妹
Owner HUAZHONG AGRI UNIV
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