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Pear residue dietary fiber steamed bread and production method thereof

A technology of dietary fiber steamed bread and a production method, which is applied in the field of deep processing of agricultural products, can solve the problems of single nutrition type, easy occurrence of obesity and even cardiovascular diseases, etc., and achieves the effects of protecting the environment, helping gastrointestinal digestion, and improving resource utilization.

Inactive Publication Date: 2017-05-10
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the continuous improvement of people's living standards and the continuous emphasis on scientific diet, there are more and more types and styles of steamed buns, while steamed buns in the traditional sense have high energy and relatively single nutritional types. The intake of high-fat, high-sugar, and high-energy foods in meals is rapidly increasing, and long-term excessive consumption of traditional steamed buns is prone to obesity and even cardiovascular diseases. Therefore, it is essential to rationally adjust the nutritional structure of steamed buns

Method used

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  • Pear residue dietary fiber steamed bread and production method thereof
  • Pear residue dietary fiber steamed bread and production method thereof
  • Pear residue dietary fiber steamed bread and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] Embodiment 1: A kind of pear dregs dietary fiber steamed bread and production method thereof

[0056] The method for making pear residue dietary fiber steamed buns implemented in the present invention is mainly made of the following raw materials: 44% all-purpose flour, 12% whole wheat flour, 6% pear residue powder, 0.98% gluten powder, 2% yeast, 5% egg, Powdered sugar 2.8%, water 26.5%, baking soda 0.72%. Its specific production steps are as follows:

[0057] (1) Knead the dough: mix pear pomace powder with all-purpose flour, whole wheat flour, gluten powder, and powdered sugar, add yeast dissolved in warm water at 30°C, add the stirred eggs, and send them to the kneading machine Knead for 30 minutes to get a smooth dough.

[0058] (2) Dough fermentation: put the dough obtained in step (1) into a basin, and ferment for 1.5 hours in a fermentation box with a relative humidity of 75%-80% at 30°C to obtain fermented dough.

[0059] (3) Forming: Sprinkle the baking soda...

Embodiment 2

[0062] Embodiment 2: A kind of pear dregs dietary fiber steamed bread and its production method

[0063] The method for making pear dregs dietary fiber steamed buns implemented in the present invention is mainly made of the following raw materials: 45% all-purpose flour, 12% whole wheat flour, 4% pear dregs soluble dietary fiber, 2% pear dregs insoluble dietary fiber, 1.14 gluten powder %, yeast 2%, eggs 6%, water 27%, baking soda 0.86%. Its specific production steps are as follows:

[0064] (1) Knead the dough: mix the pear dregs insoluble dietary fiber, pear dregs soluble dietary fiber with all-purpose flour, whole wheat flour, and gluten powder, add yeast dissolved in warm water at 32°C, and add the stirred eggs, together Knead in a kneading machine for 30 minutes to get a smooth dough.

[0065] (2) Dough fermentation: put the dough obtained in step (1) into a basin, and ferment for 1 hour at 32°C in a fermentation box with a relative humidity of 75%-80%, to obtain fermen...

Embodiment 3

[0074] Embodiment three: a kind of steamed bun with pear dregs dietary fiber and its production method

[0075] A kind of production method of pear dregs dietary fiber steamed bread, raw material formula comprises the following materials of mass percentage content:

[0076] All-purpose flour 46%;

[0077] Whole wheat flour 14%;

[0078] Pear pomace additive 4.7%%;

[0079] Gluten 0.84%;

[0080] Yeast 1.8%;

[0081] eggs 5%;

[0082] powdered sugar 1%;

[0083] Water 26%;

[0084] Baking soda 0.66%;

[0085] The production method comprises the following steps:

[0086] Step 1: Knead the Dough

[0087] Mix the all-purpose flour, whole wheat flour, pear pomace additive, gluten powder and powdered sugar, then add the yeast dissolved in 30-32°C water, add the beaten eggs, and then send them to the kneader Knead for 25-30 minutes to get a smooth dough;

[0088] Step Two: Dough Fermentation

[0089] Put the dough obtained in the first step into the basin, and ferment in ...

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Abstract

The invention relates to a pear residue dietary fiber steamed bread and a production method thereof. A raw material formula of the pear residue dietary fiber steamed bread contains plain flour, whole-wheat flour, pear residue additive, vital gluten, yeast, egg, powdered sugar, water and baking soda. The preparation method comprises the following steps of evenly mixing the pear residue additive with the plain flour, the whole-wheat flour, the vital gluten and the powdered sugar; then adding the mixed yeast and egg according to certain proportion, kneading dough, fermenting the dough, shaping, proofing and steaming to obtain the pear residue dietary fiber steamed bread. The pear residue dietary fiber steamed bread provided by the invention is soft, delicious, fragrant and attractive, also has thick fruit fragrance, further can help gastro-intestinal digestion, can maintain human intestinal tract smoothness, can eliminate toxicant and facilitate feces excretion and can clear fat and beautify skin; meanwhile, the pear residue dietary fiber steamed bread production also provides a practical method for solving the problem of residue utilization in juice production, the resource utilization can be maximum, and the effect of saving resources is achieved.

Description

technical field [0001] The invention relates to pear dregs dietary fiber steamed bread and a production method thereof, belonging to the technical field of deep processing of agricultural products. Background technique [0002] Mantou is a staple food in most parts of northern China and one of the traditional pasta with Chinese characteristics. It is a kind of food fermented and steamed from flour. The steamed buns are rich in protein and carbohydrates, and are the basic food for people to supplement energy. [0003] With the continuous improvement of people's living standards and the continuous emphasis on scientific diet, there are more and more types and styles of steamed buns, while steamed buns in the traditional sense have high energy and relatively single nutritional types. The intake of high-fat, high-sugar, and high-energy foods in meals is rapidly increasing, and long-term excessive consumption of traditional steamed buns is prone to obesity and even cardiovascula...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L15/00A23L33/22
CPCA23V2002/00A23V2200/30A23V2200/32A23V2200/318
Inventor 吴学凤姚洪礼李兴江郑志姜绍通
Owner HEFEI UNIV OF TECH
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