Preparation method for buckwheat bran polysaccharide-containing antioxidative diet bread

A technology of buckwheat bran and anti-oxidation, which is applied in the direction of dough processing, baking, baked food with modified ingredients, etc., and can solve the problems of low processing quality and lack of viscoelasticity of flour powder, etc.

Inactive Publication Date: 2017-11-10
张永霞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Corn has high nutritional value and health functions, but the flour powder it produces lacks viscoe

Method used

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Embodiment

[0022] A preparation method of anti-oxidation slimming bread containing buckwheat bran polysaccharide, characterized in that, according to the following steps

[0023] Steps:

[0024] a. Extraction process of buckwheat bran polysaccharide:

[0025] Crush 25kg of buckwheat bran, pass through a 60-mesh sieve, add ethanol at a ratio of 1:5, degrease at 80-90°C for 2 hours, filter, precipitate, and dry in a blast drying oven at 60-70°C until constant weight;

[0026] Add hot water to soak at 1:10, suction filter to take the supernatant, evaporate and concentrate under reduced pressure, add ethanol at 1:5, let it stand overnight in a refrigerator at 3-5°C, centrifuge, and completely vacuum freeze-dry the precipitate to obtain buckwheat bran polysaccharide;

[0027] b. Modified corn flour, corn dietary fiber:

[0028] Remove impurities and crush 15kg of corn flour, pass through an automatic sieving machine to obtain 60-mesh corn flour; use a single-screw extruder to extrude and m...

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PUM

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Abstract

The invention discloses a preparation method for buckwheat bran polysaccharide-containing antioxidative diet bread. The preparation method is characterized by comprising the following steps: crushing and sieving buckwheat bran, adding ethanol for degreasing treatment, performing suction filtration and precipitation drying, adding hot water for impregnation, performing suction filtration, evaporating and condensing supernatant under reduced pressure, adding ethanol, and performing precipitation to obtain buckwheat bran polysaccharide; purifying, crushing, extruding and modifying corn flour to obtain modified corn flour; drying and crushing cornhusks, and performing extrusion treatment to obtain high-quality corn dietary fibers; mixing buckwheat flour, high-gluten flour and the materials obtained in a and b, adding yeast powder, white granulated sugar, shortening, water, a tea extract, a hydrophilic colloid and an enzyme preparation, and performing dough preparation, rounding, forming, fermentation, baking, cooling and packaging.

Description

technical field [0001] The invention relates to the field of bread, in particular to a preparation method of anti-oxidation and slimming bread containing buckwheat bran polysaccharide. Background technique [0002] my country is a large agricultural country, and the annual yield of corn is high. The sowing area of ​​corn in my country is very large and widely distributed. Corn is one of the main food for people in the northern and southwestern mountainous areas and other dry valley areas of China. Corn has high nutritional value and health care function. However, the flour powder produced by it lacks viscoelasticity and low processing quality, which limits its development in the food processing industry. Buckwheat originated in my country and has a long history of cultivation. It is an important food crop integrating nutrition and health care in the western region of my country. Buckwheat bran is a by-product of buckwheat processing, so it is of practical significance to st...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/36A21D2/18
CPCA21D13/06A21D2/181A21D2/36
Inventor 张永霞
Owner 张永霞
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