Supercharge Your Innovation With Domain-Expert AI Agents!

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
View PDF4 Cites 1 Cited by
  • 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 resource for feeding animals, or even discarded as waste, and the dietary fiber contained in it has not been fully utilized.

Method used

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
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] In the present embodiment, the soft bread rich in dietary fiber is made of the following raw materials in parts by weight: 30 parts of whole wheat flour, 15 parts of yam dregs dietary fiber, 3 parts of isomaltooligosaccharide, 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 table salt, 2 parts of butter, 2 parts of yeast, 20 parts of purified water;

[0030] Among them, the preparation method of yam dregs dietary fiber is as follows: pulverize yam dregs, add 0.1M sodium acetate buffer solution according to the ratio of material to liquid 1:18, and add 0.18% α-amylase of yam dregs weight, and enzymolyze 1.2 h, centrifuge at 4500rpm for 25min, remove the supernatant, and obtain the dietary fiber of wet yam residue; dry the dietary fiber of wet yam residue at 50°C for 25h, crush it and pass it through a 120-mesh sieve to obtain the dietary fiber of ...

Embodiment 2

[0040]In this example, the soft bread rich in dietary fiber is made from the following raw materials in parts by weight: 60 parts of whole wheat flour, 22 parts of dietary fiber from yam dregs, 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 table salt, 5 parts of butter, 6 parts of yeast, 60 parts of purified water;

[0041] Among them, the preparation method of yam dregs dietary fiber is as follows: crush yam dregs, add 0.1M sodium acetate buffer solution according to the ratio of material to liquid 1:18, and add 0.18% α-amylase of yam dregs weight, and enzymolyze 1.5 h, centrifuge at 4500rpm for 30min, remove the supernatant, and obtain the dietary fiber of wet yam residue; dry the dietary fiber of wet yam residue at 50°C for 30h, crush it and pass it through a 160-mesh sieve, and obtain the dietary fiber of ...

Embodiment 3

[0051] In this example, the soft bread rich in dietary fiber is made of the following raw materials in parts by weight: 45 parts of whole wheat flour, 19 parts of dietary fiber from yam dregs, 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 table salt, 3 parts of butter, 4 parts of yeast, 40 parts of purified water;

[0052] Among them, the preparation method of yam dregs dietary fiber is as follows: pulverize yam dregs, add 0.1M sodium acetate buffer solution according to the ratio of material to liquid 1:18, and add 0.18% α-amylase of yam dregs weight, enzymatically hydrolyze 1.3 h, centrifuge at 4500rpm for 28min, remove the supernatant, and obtain the dietary fiber of wet yam residue; dry the dietary fiber of wet yam residue at 50°C for 27h, crush it and pass it through a 140-mesh sieve, and obtain th...

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
Login to View More

PUM

No PUM Login to View More

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

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
Login to View More

Application Information

Patent Timeline
no application Login to View More
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
Features
  • R&D
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com