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Highland barley beta-glucan extract, frozen sweet dough and preparation methods therefor and sweet dough bread

A technology of frozen dough and glucan, which is applied in the field of sweet dough bread, can solve the problems that the health function of highland barley β-glucan cannot be exerted, and achieve better flavor quality, reduce mutual exclusion, and give full play to the effect

Pending Publication Date: 2020-06-19
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the above problems. First, it provides a new preparation method of highland barley β-glucan extract, and then provides a frozen sweet bread containing highland barley β-glucan to solve the problem of highland barley β-glucan. The problem that the health function of sugar cannot be exerted in bread, while meeting the needs of people of different age groups and for safe, delicious and healthy functional baked goods

Method used

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  • Highland barley beta-glucan extract, frozen sweet dough and preparation methods therefor and sweet dough bread
  • Highland barley beta-glucan extract, frozen sweet dough and preparation methods therefor and sweet dough bread
  • Highland barley beta-glucan extract, frozen sweet dough and preparation methods therefor and sweet dough bread

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preparation example Construction

[0068] In the embodiment of the present invention, the preparation method of the highland barley β-glucan extract used comprises:

[0069] S1-1. Streak the preserved Saccharomyces cerevisiae and Torula delbui respectively on Bengal red medium, culture and activate them;

[0070] S1-2. Select activated Saccharomyces cerevisiae strains and Torula delbui strains respectively, and inoculate them into 10 mL yeast extract peptone glucose liquid medium to prepare Saccharomyces cerevisiae seed liquid and Torula delbui seed liquid;

[0071] S1-3. Take a quarter of the two seed liquids and inoculate them into 100mL sterile yeast extract, peptone glucose liquid culture and culture at 25°C for 24 hours;

[0072] S1-4. respectively centrifuging the cultivated culture solution, washing with physiological saline, and then sedimenting and mixing to obtain fresh yeast for future use, wherein the mixing ratio of the two sediments is 1:1;

[0073] S1-5. Pass the highland barley bran through a 1...

Embodiment 1

[0096] This embodiment provides a kind of frozen sweet bread containing highland barley β-glucan, and its raw material composition is:

[0097] 45 parts by weight of frozen dough mixture, 20 parts by weight of water, 6 parts by weight of barley beta-glucan extract, 3 parts by weight of yeast, 3 parts by weight of lactic acid, 2 parts by weight of whole milk powder, 2 parts by weight of butter, 2 parts by weight of ghee 8 parts by weight of whole egg liquid, 0.5 parts by weight of salt, 1 part by weight of frozen dough improver, 5 parts by weight of white sugar, 2 parts by weight of honey, and 0.5 parts by weight of citric acid.

Embodiment 2

[0099] The difference from Example 1 is that there are 7 parts by weight of barley β-glucan extract, 3.5 parts by weight of lactic acid, and 0.6 parts by weight of citric acid.

[0100] Get the Frozen Sweet Bread S2.

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Abstract

The invention discloses a highland barley beta-glucan extract, a frozen sweet dough, preparation methods therefor and sweet dough bread. The frozen sweet dough comprises the following raw materials: frozen dough mixed powder, water, the highland barley beta-glucan extract, fresh yeast, lactic acid, whole milk powder, butter, ghee, liquid whole egg, salt, a frozen dough improver, sugar, honey and citric acid. According to the invention, the highland barley beta-glucan extract is applied to the frozen sweet bread, so that the problem that the healthcare function of the highland barley beta-glucan cannot be exerted in the bread is solved, the effect of the highland barley beta-glucan is fully exerted, and the unnecessary mutual repulsion effect is reduced; and the provided frozen sweet breadcan meet the needs of people of different ages for safe, delicious and healthy functional baked foods.

Description

technical field [0001] The invention belongs to the field of baked food processing, and more specifically relates to highland barley β-glucan extract, frozen sweet dough and its preparation method and sweet dough bread. Background technique [0002] Highland barley is mostly produced in Tibet. It has the characteristics of high fiber, high protein, low fat, and low sugar. It is a unique variety rich in high β-glucan, and its content is as high as 8.62%. Glycan content. β-glucan is composed of a series of glucose molecules, and has a variety of unique health functions. It can enhance the activity of phagocytes, quickly kill invading viruses, bacteria, fungi and other pathogenic microorganisms, and help people stay away from diseases without toxic side effects. American experts once pointed out that the intake of 3-4g β-glucan per person per day in patients with hyperlipidemia can reduce "bad cholesterol" by 8% and reduce the risk of heart attack by 10-12%. [0003] Therefo...

Claims

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Application Information

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IPC IPC(8): A21D2/36A21D2/02A21D2/14A21D2/18A21D2/34A21D6/00A21D8/04A21D13/06C08B37/02
CPCA21D2/36A21D2/34A21D2/181A21D2/02A21D6/001A21D8/047A21D13/06A21D2/145C08B37/0024C08B37/0003
Inventor 付阳唐梦琦王学东陈挚胡先勤丁文平刘艺璇肖甚圣丁贝贝吕庆云宋劲松郑卓
Owner WUHAN POLYTECHNIC UNIVERSITY
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