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Taro cassava cheese ring with added selenium-enriched yeast and soybean protein isolate and preparation method of taro cassava cheese ring

A technology of soybean protein isolate and selenium-enriched yeast, which is applied in the direction of dough preparation, dough processing, baked food with modified ingredients, etc., can solve the problems of preparation methods that need to be improved, bread with low dietary fiber, high carbohydrates, etc., and achieve prevention Gastrointestinal disease, good taste, effect of increasing water content

Active Publication Date: 2019-12-20
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, there are problems of low dietary fiber, high carbohydrate and high fat in the existing bread, and the preparation method needs to be improved

Method used

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  • Taro cassava cheese ring with added selenium-enriched yeast and soybean protein isolate and preparation method of taro cassava cheese ring
  • Taro cassava cheese ring with added selenium-enriched yeast and soybean protein isolate and preparation method of taro cassava cheese ring
  • Taro cassava cheese ring with added selenium-enriched yeast and soybean protein isolate and preparation method of taro cassava cheese ring

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0046] Preparation methods include:

[0047] 1) Mix boiled milk and tapioca starch evenly, then mix with selenium-enriched taro puree and first white sugar;

[0048] 2) Dissolve xanthan gum in water and mix well with the mixture obtained in step 1), salt, soybean protein powder, and second white sugar, add selenium-enriched yeast powder, whole egg liquid, yogurt, cheese, butter, and bread improver And stir evenly to get the batter. Cover the batter with plastic wrap and let it stand for 20 minutes. When pouring the rested batter into the golden three-flower donut mold, leave a third of the space in the mold to prevent fermentation and baking from overflowing , and then pour the rested batter into the golden three-flower donut mold;

[0049] 3) Basic fermentation (80% humidity, 28°C temperature, 20 minutes time) and one-time proofing (80% humidity, 35°C temperature, 20 minutes time) 30min), oscillating the golden three-flower donut mold to discharge air bubbles and secondary ...

Embodiment 1

[0056] This example provides a taro cassava cheese ring added with selenium-enriched yeast powder and soybean protein isolate and a preparation method thereof.

[0057] 60 parts by weight of boiled milk, 105 parts by weight of tapioca starch, 60 parts by weight of selenium-enriched taro mash, 4.5 parts by weight of the first white granulated sugar; 0.6 parts by weight of xanthan gum, 1.5 parts by weight of water, 1.2 parts by weight of salt, soybean protein powder 4 Parts by weight, 7.5 parts by weight of the second white granulated sugar, 2 parts by weight of selenium-enriched yeast powder, 30 parts by weight of whole egg liquid, 10.5 parts by weight of yogurt, 40 parts by weight of cheese, 7.5 parts by weight of butter, and 0.15 parts by weight of bread improver.

[0058] Preparation methods include:

[0059] 1) Mix boiled milk and tapioca starch evenly, then mix with selenium-enriched taro puree and first white sugar;

[0060] 2) Dissolve xanthan gum in water and mix well ...

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Abstract

The invention discloses a taro cassava cheese ring with added selenium-enriched yeast and soybean protein isolate and a preparation method of the taro cassava cheese ring. The preparation method comprises: (1) mixing boiled milk with cassava starch, and then mixing the above mixture with selenium-enriched taro puree and a first white granulated sugar; (2) dissolving xanthan gum in water, mixing the above solution with the mixture obtained in step (1), salt, soybean protein powder, and a second white granulated sugar, adding selenium-enriched yeast powder, whole egg liquid, yogurt, cheese, butter and bread improver, conducting stirring to obtain a batter, placing the batter still, and then poring the batter into a golden three-flower donut mold; (3) performing basic fermentation, primary proofing and secondary proofing; and (4) baking the batter after the secondary proofing to obtain the taro cassava cheese ring with added selenium-enriched yeast and soybean protein isolate. Each of thematerials in the present invention is used in combination according to the above formula, and a functional taro cassava cheese ring with a different taste is obtained through the interaction among the materials.

Description

technical field [0001] The invention belongs to the field of food processing, and more specifically relates to a taro cassava cheese ring added with selenium-enriched yeast and soybean protein isolate and a preparation method thereof. Background technique [0002] There are basically three types of bread making: 1. The middle method: the method of stirring twice, that is, first stir the middle dough, let it ferment for a period of time, and then mix it with other parts to form the dough for making bread. 2. Night planting method: one of the medium planting methods, which refers to mixing the medium planting bread before work on the first day, and using it when going to work the next day. 3. Direct method: a method of directly stirring once. Most of the market adopts the "direct method" process as follows: (1) Dough mixing: Dough mixing is mainly the process of completely hydrating dry substances such as flour and accelerating the formation of gluten. (2) Basic proofing: Th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D13/40A21D2/36A21D2/34A21D2/18A21D8/04
CPCA21D13/06A21D13/40A21D2/366A21D2/34A21D2/186A21D8/047
Inventor 何毅程水源何静仁祝振洲张振文梁国涛
Owner WUHAN POLYTECHNIC UNIVERSITY
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