Soft bread rich in dietary fibers and preparation method thereof
A technology of dietary fiber and soft bread, which is applied in the fields of baked food, food science, dough processing, etc., can solve the problems of waste disposal, insufficient utilization of dietary fiber, etc., to delay aging, improve sensory quality, and enhance immunity Effect
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[0028] Example 1:
[0029] In this embodiment, the soft bread rich in dietary fiber is made from the following raw materials by weight: 30 parts of whole wheat flour, 15 parts of yam residue dietary fiber, 3 parts of isomalt oligosaccharide, 1 part of chitosan oligosaccharide, 8 parts of bean dregs, 8 parts of camellia, 5 parts of bamboo shoots, 10 parts of eggs, 3 parts of honey, 2 parts of trehalose, 3 parts of salt, 2 parts of butter, 2 parts of yeast, and 20 parts of purified water;
[0030] Wherein, the preparation method of yam dregs dietary fiber is: crushing yam dregs, adding 0.1M sodium acetate buffer solution according to the ratio of material to liquid 1:18, adding α-amylase of 0.18% by weight of yam dregs, and enzymatically hydrolyzing 1.2% at 85° C. h, centrifuge at 4500 rpm for 25 min, remove the supernatant, and obtain the dietary fiber of wet yam residue; dry the dietary fiber of the wet yam residue at 50°C for 25 h, pulverize and pass through a 120-mesh sieve ...
Example Embodiment
[0039] Example 2:
[0040]In this embodiment, the soft bread rich in dietary fiber is made from the following raw materials by weight: 60 parts of whole wheat flour, 22 parts of yam dregs dietary fiber, 8 parts of isomaltooligosaccharide, 4 parts of chitosan oligosaccharide, 16 parts of bean dregs, 15 parts of camellia, 13 parts of bamboo shoots, 16 parts of eggs, 10 parts of honey, 7 parts of trehalose, 10 parts of salt, 5 parts of butter, 6 parts of yeast, and 60 parts of purified water;
[0041] Wherein, the preparation method of yam dregs dietary fiber is as follows: pulverize yam dregs, add 0.1M sodium acetate buffer solution according to a material-to-liquid ratio of 1:18, add α-amylase of 0.18% by weight of yam dregs, and enzymatically hydrolyze 1.5% of yam dregs at 90° C. h, centrifuge at 4500 rpm for 30 min, remove the supernatant, and obtain the dietary fiber of wet yam residue; dry the dietary fiber of the wet yam residue at 50°C for 30 h, pulverize and pass through...
Example Embodiment
[0050] Example 3:
[0051] In this embodiment, the soft bread rich in dietary fiber is made from the following raw materials by weight: 45 parts of whole wheat flour, 19 parts of yam dregs dietary fiber, 5.5 parts of isomaltooligosaccharide, 2.5 parts of chitosan oligosaccharide, 12 parts of bean dregs, 11 parts of camellia, 9 parts of bamboo shoots, 13 parts of eggs, 6.5 parts of honey, 4.5 parts of trehalose, 6.5 parts of salt, 3 parts of butter, 4 parts of yeast, and 40 parts of purified water;
[0052] Wherein, the preparation method of yam dregs dietary fiber is as follows: pulverize yam dregs, add 0.1M sodium acetate buffer solution according to a material-to-liquid ratio of 1:18, add α-amylase of 0.18% by weight of yam dregs, and enzymatically hydrolyze 1.3% of yam dregs at 88° C. h, centrifuge at 4500 rpm for 28 min, remove the supernatant, and obtain the dietary fiber of wet yam residue; dry the dietary fiber of the wet yam residue at 50° C. for 27 h, crush and pass t...
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