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

Inactive Publication Date: 2018-10-19
ANHUI PANPAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the production of okara is extremely abundant, it is currently mainly used as a low-quality and low-quality fiber

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[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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PUM

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Abstract

The invention provides soft bread rich in dietary fibers and a preparation method thereof, relating to the technical field of food. The soft bread rich in dietary fibers is prepared by following raw materials including wholemeal, Chinese yam residue dietary fibers, isomaltose hypgather, Chitosan oligosaccharide, bean dregs, camellia, bamboo shoots, eggs, honey, trehalose, salt, butter, yeast and purified water. The soft bread rich in dietary fibers can evidently regulate intestinal flora. The dietary fibers have the effect of absorbing moisture in a digestive system. Food size in an intestinaltract and a stomach is increased. Therefore, a user can feel fuller and gastrointestinal motility is promoted. As a result, constipation is relieved. Additionally, addition of the dietary fibers candelay the bread from aging. The dietary fibers are conducive to eliminating poisonous and harmful substances inside a human body and have functions of relaxing the bowels and improving immunity. Whena user tastes the delicious bread, the health is promoted.

Description

technical field [0001] The invention relates to the technical field of food, and relates to a soft bread rich in dietary fiber and a preparation method thereof. Background technique [0002] Dietary fiber usually refers to the part of the compound that cannot be digested by human endogenous enzymes, mainly comes from edible plant cell wall residues (cellulose, hemicellulose, lignin, etc.), and can be detected by existing assay methods . A large amount of data shows that dietary fiber can reduce the incidence of chronic diseases such as constipation, colon cancer, obesity, coronary heart disease, etc., so it is listed as the "seventh type of nutrient" that can regulate body functions after the traditional six nutrients. [0003] Bread is one of the common fermented foods. Traditional bread is generally made of wheat flour. Gliadin and glutenin are necessary for the fermentation of bread, and can form a unique network structure of gluten to obtain a dough with good strength,...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D13/02A21D2/36A21D2/18A23L19/10
CPCA21D2/181A21D2/366A21D13/02A21D13/06A23L19/10
Inventor 步显勇谢艳卢栋圣常军亮熊卫华吴奎元
Owner ANHUI PANPAN FOOD CO LTD
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