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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AI-Extracted 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 ...

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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.

Application Domain

Dough treatmentModified nutritive products

Technology Topic

MotilityCHITOSAN OLIGOSACCHARIDE +10

Examples

Experimental program(5)

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 to obtain the dietary fiber of yam residue;

[0031] Bean dregs are soybean dregs;

[0032] The preparation method of the soft bread rich in dietary fiber of the present embodiment comprises the following steps:

[0033] S1, weigh each raw material according to weight;

[0034] S2, adding bean dregs and bamboo shoots into the ultrafine pulverizer, pulverizing at room temperature for 2min, and passing through a 120-mesh sieve to obtain mixed powder;

[0035] S3, put the camellia into the decocting kettle, add deionized water that accounts for 10 times the quality of the camellia, decocted for 2 hours, cool and filter to obtain the filtrate and filter residue, and then repeatedly decoct the filter residue once, collect the filtrate and concentrate to obtain camellia. Concentrate;

[0036] S4. Mix the honey and 10 parts of pure water evenly, heat to 35°C, add yeast and stir evenly to fully activate the yeast to obtain activated yeast for use;

[0037] S5, the remaining purified water, whole wheat flour, yam residue dietary fiber, isomaltose, chitosan oligosaccharide, eggs, trehalose, salt and the mixed powder prepared in step S2, the camellia concentrate prepared in step S3, and step S4 are prepared The activated yeast is put into the dough mixer and fully stirred and mixed to obtain a dough, take out the dough, put the dough on a tray greased with oil, and then ferment and proof at a temperature of 30°C and a humidity of 70°C to make the volume Increase to 1.5 times the original size, then take out the pieces and shape to obtain a formed bread dough;

[0038] S6. Place the bread blank formed in step S5 on a greased baking pan for 25 minutes, brush butter on the surface, and then bake it. The baking temperature is 55°C and the baking time is 25 minutes.

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 a 160-mesh sieve to obtain the dietary fiber of yam residue;

[0042] Bean dregs are broad bean dregs;

[0043] The preparation method of the soft bread rich in dietary fiber of the present embodiment comprises the following steps:

[0044] S1, weigh each raw material according to weight;

[0045] S2, adding bean dregs and bamboo shoots into the ultrafine pulverizer, pulverizing at room temperature for 3 min, and passing through a 160-mesh sieve to obtain mixed powder;

[0046] S3, put the camellia into the decocting kettle, add deionized water accounting for 15 times the quality of the camellia, decocted for 3 hours, cool and filter to obtain filtrate and filter residue, and then repeatedly decoct the filter residue twice, collect the filtrate and concentrate to obtain camellia Concentrate;

[0047] S4. Mix the honey and 15 parts of pure water evenly, heat to 40°C, add yeast and stir evenly to fully activate the yeast to obtain activated yeast for use;

[0048] S5, the remaining purified water, whole wheat flour, yam residue dietary fiber, isomaltose, chitosan oligosaccharide, eggs, trehalose, salt and the mixed powder prepared in step S2, the camellia concentrate prepared in step S3, and step S4 are prepared The activated yeast is put into the dough mixer and fully stirred and mixed to obtain a dough, take out the dough, put the dough on a tray greased with oil, and then ferment and proof at a temperature of 43°C and a humidity of 75°C to make the volume Increase to 2 times the original size, then take out the blocks and shape to obtain a formed bread blank;

[0049] S6. Place the bread blank formed in step S5 on a greased baking pan for 30 minutes, brush butter on the surface, and then bake it. The baking temperature is 65°C and the baking time is 35 minutes.

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 through a 140-mesh sieve to obtain the dietary fiber of yam residue;

[0053] The bean dregs are compounded from soybean dregs, green bean dregs, broad bean dregs, adzuki bean dregs, and mung bean dregs in a mass ratio of 1:1:1:1:1;

[0054] The preparation method of the soft bread rich in dietary fiber of the present embodiment comprises the following steps:

[0055] S1, weigh each raw material according to weight;

[0056] S2, adding bean dregs and bamboo shoots to the ultrafine pulverizer, pulverizing at room temperature for 2.5min, and passing through a 140-mesh sieve to obtain mixed powder;

[0057] S3, put the camellia into a decocting kettle, add deionized water that accounts for 13 times the quality of the camellia, decocted for 2.5 hours, cool and filter to obtain filtrate and filter residue, and then repeatedly decoct the filter residue for 2 times, collect the filtrate, and concentrate to obtain camellia concentrate;

[0058] S4. Mix the honey and 13 parts of purified water evenly, heat to 37°C, add yeast and stir evenly to fully activate the yeast to obtain activated yeast for use;

[0059] S5, the remaining purified water, whole wheat flour, yam residue dietary fiber, isomaltose, chitosan oligosaccharide, eggs, trehalose, salt and the mixed powder prepared in step S2, the camellia concentrate prepared in step S3, and step S4 are prepared The activated yeast is put into the dough mixer and fully stirred and mixed to obtain a dough, take out the dough, put the dough on a tray greased with oil, and then ferment and proof at a temperature of 36°C and a humidity of 73°C to make the volume Increase to 1.7 times the original, and then take out the pieces, shape, and obtain the formed bread dough;

[0060] S6. Place the bread blank formed in step S5 on an oiled baking pan for 28 minutes, brush butter on the surface, and then bake it. The baking temperature is 60°C and the baking time is 30 minutes.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine

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Description & Claims & Application Information

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the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine

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Classification and recommendation of technical efficacy words

Increase food volume
Increase satiety

Production process of additive-free instant sweet potato strips

PendingCN114223883AIncrease food volumeIncrease satietyFood ingredient functionsFood ultrasonic treatmentMouthfeelBiotechnology

Owner:金寨县富东生态农业开发有限公司

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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

AI-Extracted Technical Summary

Problems solved by technology

Abstract

Examples

Example Embodiment

Example Embodiment

Example Embodiment

PUM

Description & Claims & Application Information

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