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Compound natural yeast fermentation high-dietary-fiber bread and making method thereof

A technology with high dietary fiber and natural yeast, which is applied in bakery, food science, dough preparation, etc., can solve the problems of high energy, high sugar, high fat, etc., achieve broad market prospects, lower blood sugar, and realize the effect of comprehensive utilization

Inactive Publication Date: 2019-12-03
CHAOHU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional bread is mainly made of flour, sugar, oil, eggs and dairy products. It has the characteristics of high sugar, high fat and high energy. It is not suitable for the elderly, children and the "three high" people to eat frequently

Method used

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  • Compound natural yeast fermentation high-dietary-fiber bread and making method thereof
  • Compound natural yeast fermentation high-dietary-fiber bread and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A compound natural yeast-fermented high dietary fiber bread is made from the following raw materials in parts by weight:

[0031] 56 parts of whole wheat flour, 15 parts of oat bran, 15 parts of red bean whole granule powder, 7 parts of banana, 0.5 part of rose petal, 1 part of Chinese medicine powder, 8 parts of dietary fiber with dregs, 0.3 part of compound natural yeast, 5 parts of celery juice , 4 parts of cucumber juice, 1 part of lemon juice, 3 parts of fructose, 3 parts of xylitol, 2 parts of apple pectin, 3 parts of salt, 12 parts of skimmed milk, 6 parts of grass eggs, 5 parts of shortening, appropriate amount of purified water.

[0032] The traditional Chinese medicine powder is a mixture of angelica dregs, wolfberry, lily, tangerine peel and Codonopsis pilosula in a mass ratio of 3:5:2:2:1.

[0033] The medicinal dregs dietary fiber is a water-insoluble dietary fiber, wherein the medicinal dregs are mixed with angelica dregs, wolfberry dregs, lily dregs, tang...

Embodiment 2

[0044] A compound natural yeast-fermented high dietary fiber bread is made from the following raw materials in parts by weight:

[0045] 68 parts of whole wheat flour, 26 parts of oat bran, 20 parts of red bean whole granule powder, 10 parts of banana, 1 part of rose petal, 3 parts of Chinese medicine powder, 13 parts of dietary fiber from dregs, 0.6 part of compound natural yeast, 8 parts of celery juice , 8 parts of cucumber juice, 3 parts of lemon juice, 6 parts of fructose, 6 parts of xylitol, 5 parts of apple pectin, 8 parts of salt, 16 parts of skimmed milk, 12 parts of grass eggs, 10 parts of shortening, appropriate amount of purified water.

[0046] The traditional Chinese medicine powder is a mixture of angelica dregs, wolfberry, lily, tangerine peel and Codonopsis pilosula in a mass ratio of 3:5:2:2:1.

[0047] The medicinal dregs dietary fiber is a water-insoluble dietary fiber, wherein the medicinal dregs are mixed with angelica dregs, wolfberry dregs, lily dregs, ...

Embodiment 3

[0058] A compound natural yeast-fermented high dietary fiber bread is made from the following raw materials in parts by weight:

[0059] 62 parts of whole wheat flour, 20 parts of oat bran, 18 parts of red bean whole grain powder, 9 parts of banana, 0.7 parts of rose petals, 2 parts of traditional Chinese medicine powder, 10 parts of dietary fiber from dregs, 0.5 parts of compound natural yeast, 7 parts of celery juice , 6 parts of cucumber juice, 2 parts of lemon juice, 5 parts of fructose, 4 parts of xylitol, 4 parts of apple pectin, 6 parts of salt, 14 parts of skimmed milk, 9 parts of grass eggs, 8 parts of shortening, appropriate amount of purified water.

[0060] The traditional Chinese medicine powder is a mixture of angelica dregs, wolfberry, lily, tangerine peel and Codonopsis pilosula in a mass ratio of 3:5:2:2:1.

[0061] The medicinal dregs dietary fiber is a water-insoluble dietary fiber, wherein the medicinal dregs are mixed with angelica dregs, wolfberry dregs, ...

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Abstract

The invention discloses compound natural yeast fermentation high-dietary-fiber bread. The compound natural yeast fermentation high-dietary-fiber bread is made from the following raw materials in partsby weight of 56-68 parts of whole wheat flour, 15-26 parts of oat bran bark, 15-20 parts of red bean full granule powder, 7-10 parts of bananas, 0.5-1 part of rose petals, 1-3 parts of traditional Chinese medicine powder, 8-13 parts of medicine dreg dietary fibers, 0.3-0.6 part of compound natural yeast, 5-8 parts of celery juice, 4-8 parts of cucumber juice, 1-3 parts of lemon juice, 3-6 parts of levulose, 3-6 parts of xylitol, 2-5 parts of apple pectin, 3-8 parts of table salt, 12-16 parts of degreased milk, 6-12 parts of free range eggs, 5-10 parts of shortening and an appropriate amount of pure water. The high-dietary-fiber bread adopts the whole wheat flour, the oat bran and the red bean full granule powder as basic raw materials, and various ingredients are added. Through a specificformula and a specific technology, the high-dietary-fiber bread contains rich dietary fibers, and besides, comprises soluble fibers and insoluble fibers.

Description

technical field [0001] The invention relates to a relatively large range, in particular to a compound natural yeast-fermented high dietary fiber bread and a preparation method thereof. Background technique [0002] Dietary fiber is a functional food mainly composed of non-digestible polysaccharides, which cannot be digested and absorbed by the small intestine, but can be fully or partially absorbed or fermented in the large intestine. Nutrients". As a food additive, dietary fiber can not only affect product color, flavor, oil retention and water retention, and act as a stabilizer or thickener, but also has important physiological functions such as lowering serum cholesterol levels, regulating blood sugar levels, and preventing cardiovascular diseases and colorectal cancer. Function. With the improvement of people's living standards and health awareness, dietary fiber has been increasingly used in food development. Traditional bread is mainly made of flour, sugar, oil, egg...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D13/062A21D13/068A21D13/02A21D8/04A21D2/36A21D2/26A21D2/18A21D2/02
CPCA21D2/02A21D2/18A21D2/181A21D2/266A21D2/36A21D2/362A21D8/042A21D8/047A21D13/02A21D13/06A21D13/062A21D13/068
Inventor 张凤琴刘俊
Owner CHAOHU UNIV
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