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Nutrition bread prepared by soy isoflavone microcapsules and preparation method thereof

A technology of soybean isoflavones and production methods, applied in the field of soybean isoflavone microcapsule nutritional bread and its production, to achieve the effects of unique flavor, improved color and bright color

Inactive Publication Date: 2016-09-07
HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The soy isoflavone microcapsule nutritional bread of the present invention not only retains the biologically active substances in the soybean, but also improves the nutritional content of the product, and solves the influence of the bitterness and astringency of the soybean isoflavone on the flavor of the product

Method used

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  • Nutrition bread prepared by soy isoflavone microcapsules and preparation method thereof
  • Nutrition bread prepared by soy isoflavone microcapsules and preparation method thereof
  • Nutrition bread prepared by soy isoflavone microcapsules and preparation method thereof

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specific Embodiment approach 1

[0022] Embodiment 1: In this embodiment, a kind of soy isoflavone microcapsule nutritional bread is based on flour, and other auxiliary materials are calculated based on the mass percentage of flour respectively. The composition and proportioning of the bread are: high-gluten flour 100%, Soybean isoflavone microcapsules 0.06%, active dry yeast 1%, white sugar 18%, bread improver 0.6%, salt 0.6%, water 40%, milk powder 10%, vegetable oil 4%, eggs 25%, bread improver is complex Formulated with emulsifying enzyme preparation (Meishan MIII Improver, AB Marley (Beijing) Food Sales Co., Ltd.);

[0023] The production process of soybean isoflavone microencapsulated nutritional bread is raw material pretreatment→powder adjustment→fermentation→blocking→rounding→standstill→forming→packing→proofing→baking→cooling, wherein the pretreatment of the bread is It is carried out according to the following steps: step a, fully stir the flour, milk powder and soybean isoflavone microcapsule powde...

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Abstract

The invention discloses nutrition bread prepared by soy isoflavone microcapsules and a preparation method thereof with the view of solving influence of bitterness of soy isoflavone on product's flavor.The nutrition bread is prepared by flour, isoflavones microcapsules, active dry yeast, white granulated sugar, bread modifiers, salt, water, milk powder, plant oil and eggs with a one-time fermentation method. The isoflavones microcapsules are prepared by a complex coacervation method. By utilizing Arabic gum and gelatin as wall material, soybean isoflavone glycoside are prepared to be microcapsules. The nutrition bread prepared by soy isoflavone microcapsules retains biologically-active substance of soybeans and improves product nutrient compositions.The nutrition bread prepared by soy isoflavone microcapsules contains soy isoflavones with the lustrous surface and golden colors and tastes soft and elastic. Without bitterness of isoflavoues aglycone, inner holes are loosen and honeycombs are uniform and even.

Description

technical field [0001] The invention belongs to the technical field of food engineering; in particular, it relates to soybean isoflavone microcapsule nutritional bread and a preparation method thereof. Background technique [0002] Soy isoflavone aglycone is a free form of soy isoflavones. It was found early that it was one of the main factors causing the bitter taste of soybean food, but in recent years it has been proved that it has special biological efficacy, such as weak estrogen activity, antioxidant activity, antihemolytic activity and antifungal activity, and can effectively Prevent and inhibit leukemia, osteoporosis, colon cancer, lung cancer, stomach cancer, breast and prostate cancer, women's climacteric syndrome and other diseases, especially have positive preventive and therapeutic effects on breast and prostate cancer. So far, it has been widely recognized that soybean isoflavones have valuable pharmacological and physiological functional properties for the hu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/14
CPCA21D2/14
Inventor 迟晓星张涛张东杰
Owner HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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