Low-sugar high-fiber pre-packaged baked bread and preparation method thereof

Abstract

The invention relates to low-sugar high-fiber pre-packaged baked bread and a preparation method thereof, and belongs to the technical field of functional food. The bread is prepared by taking high gluten flour and wheat flour as main raw materials, adding okra extract, wheat bran powder and chia seeds as functional auxiliary materials, and matching corn stigma extract and smallanthus sonchifolius powder as blood sugar reducing components through a specific process. The health requirements of special crowds with diabetes, obesity and the like can be met, and the label cleaning advantage is achieved.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, in particular to a low-sugar and high-fiber pre-packaged baked bread. Background Art

[0002] In recent years, with the continuous improvement of living standards, people's excessive intake of refined carbohydrates and sugary products has led to a continuous increase in the prevalence of diabetes, obesity, and metabolic syndrome. Consumer demand for low-sugar, low-glycemic index (GI), and high-fiber foods has surged. However, traditional pre-packaged baked bread has the disadvantages of high sugar content, insufficient fiber content, and difficulty balancing taste and health. Reducing sugar content can easily lead to a dry and hard texture, while adding high fiber can cause a rough texture. Therefore, it is of great significance to disclose a low-sugar, high-fiber pre-packaged baked bread and a method for preparing it. Summary of the Invention

[0003] In order to solve the above technical problems, the present invention provides a low-sugar and high-fiber pre-packaged baked bread and a preparation method thereof.

[0004] In order to achieve the above-mentioned object, the first aspect of the present invention provides a low-sugar and high-fiber pre-packaged baked bread using the following technical solution: A low-sugar, high-fiber prepackaged baked bread, wherein the raw materials of the prepackaged baked bread include, by weight: Main ingredients: 40-60 parts high-gluten flour, 20-30 parts wheat flour; Excipient A: 2-3 parts of okra extract, 0.5-1.3 parts of wheat bran powder, 0.3-0.5 parts of chia seeds; Excipient B: 0.3-0.5 parts of corn silk extract, 0.2-0.4 parts of yacon powder, and 0.2-0.3 parts of monk fruit powder; Other auxiliary materials: 1-2 parts yeast powder, 0.5-1 part edible salt, 3-5 parts vegetable oil, 5-8 parts egg liquid, 20-25 parts water. The okra extract is obtained by spray drying the okra enzymatic hydrolyzate; the corn silk extract is obtained by spray drying the corn silk water extract.

[0005] Preferably, the okra extract is prepared by crushing the dried okra, sieving it, adding citric acid buffer, first adding cellulase, stirring and reacting, adjusting the pH and then adding pectinase, continuing to stir and react, inactivating the enzyme and then cooling, centrifuging to remove the precipitate, and spray-drying the supernatant to obtain the okra extract.

[0006] Preferably, the corn silk extract is prepared by crushing dried corn silk, sieving, adding pure water, stirring and extracting, filtering to obtain a filtrate, and spray drying to obtain the corn silk extract.

[0007] Preferably, the okra extract is prepared by the following method: crushing dried okra, passing through a 20-40 mesh sieve, adding 0.1M citric acid pH 5.5 buffer at a material-liquid weight ratio of 1:10-1:15 to obtain a mixture, first adding cellulase (5-10 U / g, measured by weight of the mixture), reacting at 50°C for 0.5-1h, adjusting the pH to 4.0, and then adding pectinase (3-7 U / g, measured by weight of the mixture), continuing the reaction for 0.5-1h, inactivating the enzyme at 90°C, cooling to room temperature, centrifuging to remove the precipitate, and spray-drying the supernatant to obtain the okra extract.

[0008] Preferably, the corn silk extract is prepared by: crushing the dried corn silk, passing it through a 20-40 mesh sieve, adding pure water at a material-liquid weight ratio of 1:10-1:15, extracting at 70-90° C. for 0.5-1.5 h, filtering the filtrate to obtain the filtrate, and spray drying the filtrate to obtain the corn silk extract.

[0009] Preferably, the mass ratio of the okra extract to the wheat bran powder is 2-3:1.

[0010] Preferably, the vegetable oil is corn oil.

[0011] Okra contains a variety of bioactive substances, including polysaccharides, flavonoids, and vitamins. Okra polysaccharides are highly viscous polysaccharides composed primarily of the monosaccharides D-galactose, L-rhamnose, and galacturonic acid, and are characterized by high viscosity and stability. Studies have shown that consuming okra can improve cardiometabolic symptoms in patients with diabetes, prediabetes, and obesity. Okra also has antioxidant and anti-inflammatory properties, regulates the immune system, and protects the intestines. Wheat bran is rich in dietary fiber, which slows the digestion and absorption of food, slowing the entry of sugar into the bloodstream and thus slowing the rise in blood sugar, helping to control blood sugar levels. Phenolic compounds in wheat bran, such as phenolic acids and flavonoids, have antioxidant properties, scavenging free radicals in the body, reducing oxidative damage, and helping to delay aging and prevent disease. Okra extract and ultrafine wheat bran powder can synergistically promote intestinal health while also enhancing bread's water retention, firmness, and texture, improving its overall quality.

[0012] Corn silk extract contains flavonoids, polysaccharides, saponins, alkaloids, sterols, organic acids, amino acids, and vitamins. Studies have shown that corn silk polysaccharides can improve insulin resistance, while flavonoids can inhibit α-glucosidase activity and slow sugar absorption. The polyphenols it contains can scavenge free radicals and mitigate oxidative stress damage. Experiments have shown that its extract can increase superoxide dismutase activity and reduce malondialdehyde levels, suggesting potential benefits in preventing atherosclerosis and delaying aging. Yacon powder contains a variety of bioactive components, such as polysaccharides, flavonoids, and phenolic acids, which can stimulate the immune system, enhance disease resistance, and increase immunoglobulin levels, thereby strengthening the body's defenses. Fructooligosaccharides are proliferation factors for beneficial intestinal bacteria, promoting the growth and reproduction of beneficial bacteria such as bifidobacteria and lactobacilli, while inhibiting the growth of harmful bacteria. This helps maintain a balanced intestinal microbiome, strengthens the intestinal barrier function, and enhances immunity. Corn silk powder and yacon powder can synergistically promote the balance and maintenance of intestinal flora, while monk fruit powder can improve the flavor of bread.

[0013] In a second aspect, the present invention provides a method for preparing low-sugar, high-fiber prepackaged baked bread, which adopts the following technical solution: A method for preparing low-sugar, high-fiber prepackaged baked bread, using the raw materials of the low-sugar, high-fiber prepackaged baked bread, comprises the following steps: S1, mix 40-60 parts of high-gluten flour and 20-30 parts of wheat flour; S2, mix 2-3 parts of okra extract, 0.5-1.3 parts of wheat bran powder, 0.3-0.5 parts of chia seeds, 0.3-0.5 parts of corn silk extract, 0.2-0.4 parts of yacon powder, 0.2-0.3 parts of monk fruit powder, 0.5-1 parts of table salt, 5-8 parts of egg liquid, 30-40 parts of water, and 1-2 parts of yeast powder, add to flour, and knead into dough; S3. Add 1-3 parts vegetable oil and continue kneading until the dough is smooth and elastic; S4, placing the dough into a fermentation box for fermentation, and taking it out when the volume of the dough doubles; S5, deflate the dough, knead it into shape, and then put it back into the fermentation box for secondary fermentation; S6. Put the dough into the oven and bake it to make low-sugar and high-fiber bread; S7. Pack the low-sugar, high-fiber bread into pre-packaged bags to make low-sugar, high-fiber pre-packaged baked bread.

[0014] Preferably, in step S4, the fermentation process parameters are: temperature 35-37° C., relative humidity 82-85%, and fermentation time 40-50 min.

[0015] Preferably, in step S5, the fermentation process parameters are: temperature 35-37° C., relative humidity 82-85%, and fermentation time 50-60 min.

[0016] Preferably, in step S6, the baking process parameters are a temperature of 180-200° C. and a time of 25-30 minutes.

[0017] Beneficial technical effects: The low-sugar, high-fiber bread of the present invention has been scientifically proportioned and manufactured, and the bread has the characteristics of low sugar and high fiber, which is of great significance for controlling blood sugar, lowering blood lipids, and promoting intestinal health. On the one hand, the low-sugar, high-fiber prefabricated bread of the present invention is added with okra extract and ultrafine wheat bran powder, which are synergistically combined in the bread-making process to significantly improve water holding capacity and swelling capacity. On the other hand, the low-sugar, high-fiber prefabricated bread of the present invention is added with corn silk extract and yacon powder to effectively reduce its glycemic index. The method for making the low-sugar, high-fiber bread provided by the present invention is suitable for industrial production and has good economic benefits and market prospects. DETAILED DESCRIPTION

[0018] The technical solution of the present invention is further illustrated below with reference to specific examples. All raw materials in the following examples, unless otherwise specified, can be obtained from conventional commercial sources; and all processes used, unless otherwise specified, are conventional processes in the art.

[0019] Preparation Example 1 The dried okra was crushed and sieved through 20 mesh. 0.1 M citric acid pH 5.5 buffer was added at a material-liquid weight ratio of 1:15 to obtain a mixture. 6 U / g of cellulase (calculated based on the mass of the substrate mixture) was first added, and the mixture was stirred and reacted at 50°C for 0.5 h. After adjusting the pH to 4.0, 4 U / g of pectinase (calculated based on the mass of the substrate mixture) was added, and the mixture was stirred and reacted for 0.5 h. The enzyme was inactivated at 90°C and then cooled to room temperature. The precipitate was removed by centrifugation, and the supernatant was spray-dried to a water content of 2.08 wt% to obtain the okra extract.

[0020] The dried corn silk was crushed and sieved through a 20-mesh sieve. Pure water was added at a material-liquid weight ratio of 1:10. The mixture was stirred and extracted at 90° C. for 1.5 h. The filtrate was filtered and spray-dried to a water content of 2.17 wt % to obtain a corn silk extract.

[0021] Preparation Example 2 The dried okra was crushed and sieved through a 40-mesh sieve. 0.1 M citric acid pH 5.5 buffer was added at a solid-liquid ratio of 1:15 to obtain a mixture. 6 U / g of cellulase (calculated based on the mass of the substrate mixture) was first added, and the mixture was stirred and reacted at 50°C for 1 hour. After the pH was adjusted to 4.0, 4 U / g of pectinase (calculated based on the mass of the substrate mixture) was added, and the mixture was stirred and reacted for 1 hour. The enzyme was inactivated at 90°C and then cooled to room temperature. The precipitate was removed by centrifugation, and the supernatant was spray-dried to a water content of 2.13 wt% to obtain the okra extract.

[0022] The dried corn silk was crushed and sieved through a 40-mesh sieve. Pure water was added at a solid-liquid ratio of 1:15. The mixture was extracted at 70° C. for 0.5 h. The filtrate was filtered and spray-dried to a water content of 2.20 wt % to obtain a corn silk extract.

[0023] Example 1 A low-sugar, high-fiber prepackaged baked bread comprising the following raw materials in parts by weight: Main ingredients: 50 parts high-gluten flour, 25 parts wheat flour; Excipient A: 3 parts of okra extract from Preparation Example 1, 1 part of wheat bran powder, and 0.3 parts of chia seeds; Excipient B: 0.4 parts of corn silk extract from Preparation Example 1, 0.2 parts of yacon powder, and 0.3 parts of monk fruit powder; Other ingredients: 1 part Angel low-sugar yeast powder, 1 part table salt, 3 parts corn oil, 5 parts egg liquid, and 30 parts water.

[0024] Example 2 A low-sugar, high-fiber prepackaged baked bread comprising the following raw materials in parts by weight: Main ingredients: 40 parts high-gluten flour, 30 parts wheat flour; Excipient A: 2 parts okra extract from Preparation Example 2, 1 part wheat bran powder, and 0.5 parts chia seeds; Excipient B: 0.3 parts of corn silk extract from Preparation Example 2, 0.2 parts of yacon powder, and 0.2 parts of monk fruit powder; Other ingredients: 1 part Angel low-sugar yeast powder, 1 part table salt, 3 parts corn oil, 6 parts egg liquid, and 25 parts water.

[0025] Example 3 A low-sugar, high-fiber prepackaged baked bread comprising the following raw materials in parts by weight: Main ingredients: 60 parts high-gluten flour, 20 parts wheat flour; Excipient A: 2.4 parts of okra extract from Preparation Example 1, 0.8 parts of wheat bran powder, and 0.4 parts of chia seeds; Excipient B: 0.4 parts of corn silk extract from Preparation Example 1, 0.4 parts of yacon powder, and 0.2 parts of monk fruit powder; Other ingredients: 2 parts Angel low-sugar yeast powder, 1 part table salt, 5 parts corn oil, 8 parts egg liquid, and 40 parts water.

[0026] Comparative Example 1 The difference from Example 1 is that 2 parts of okra extract and 2 parts of wheat bran powder Comparative Example 2 The difference from Example 1 is that 4 parts of wheat bran powder are used and okra extract is not added. Comparative Example 3 The difference from Example 1 is that 0.6 parts of corn silk extract is added and no yacon powder is added. Comparative Example 4 The difference from Example 1 is that 0.6 parts of yacon powder is added and corn silk extract is not added. Preparation Example 1 A method for preparing low-sugar, high-fiber prepackaged baked bread, using the raw materials of Example 1, comprises the following steps: S1, mix 5000g high-gluten flour and 2500g wheat flour; S2. Mix 300g of okra extract, 100g of wheat bran powder, 30g of chia seeds, 40g of corn silk extract, 20g of yacon powder, 30g of monk fruit powder, 100g of table salt, 500g of egg liquid, 3000g of water, and 100g of Angel low-sugar yeast powder, add to flour, and knead into dough; S3. Add 300g corn oil and continue kneading until the dough is smooth and elastic; S4. Place the dough in a fermentation box for fermentation at a temperature of 35°C, a relative humidity of 82%, and a fermentation time of 50 minutes. Take out the dough when its volume doubles. S5. Degas the dough, knead it into shape, and then put it back into the fermentation box for secondary fermentation at a temperature of 35° C., a relative humidity of 82%, and a fermentation time of 60 min. S6. Put the dough into an oven and bake it at a temperature of 180° C. for 30 minutes to make low-sugar, high-fiber bread; S7. Pack the low-sugar, high-fiber bread into pre-packaged bags to make low-sugar, high-fiber pre-packaged baked bread.

[0027] Preparation Example 2 A method for preparing low-sugar, high-fiber prepackaged baked bread, using the raw materials of Example 2, comprises the following steps: S1, mix 4000g high-gluten flour and 3000g wheat flour; S2. Mix 200g of okra extract, 100g of wheat bran powder, 50g of chia seeds, 30g of corn silk extract, 20g of yacon powder, 20g of monk fruit powder, 100g of table salt, 600g of egg liquid, 100g of Angel low-sugar yeast powder, and 2500g of water, add to flour, and knead into dough; S3. Add 300g corn oil and continue kneading until the dough is smooth and elastic; S4. Place the dough in a fermentation box for fermentation at a temperature of 35°C, a relative humidity of 82%, and a fermentation time of 50 minutes. Take out the dough when its volume doubles. S5. Degas the dough, knead it into shape, and then put it back into the fermentation box for secondary fermentation at a temperature of 35° C., a relative humidity of 82%, and a fermentation time of 60 min. S6. Put the dough into an oven and bake it at a temperature of 180° C. for 30 minutes to make low-sugar, high-fiber bread; S7. Pack the low-sugar, high-fiber bread into pre-packaged bags to make low-sugar, high-fiber pre-packaged baked bread.

[0028] Preparation Example 3 A method for preparing low-sugar, high-fiber prepackaged baked bread, using the raw materials of Example 3, comprises the following steps: S1, mix 6000g high-gluten flour and 2000g wheat flour; S2. Mix 240g of okra extract, 80g of wheat bran powder, 40g of chia seeds, 40g of corn silk extract, 40g of yacon powder, 20g of monk fruit powder, 100g of table salt, 800g of egg liquid, 4000g of water, and 200g of Angel low-sugar yeast powder, add to flour, and knead into dough; S3. Add 500g corn oil and continue kneading until the dough is smooth and elastic; S4. Place the dough in a fermentation box for fermentation at a temperature of 35°C, a relative humidity of 82%, and a fermentation time of 50 minutes. Take out the dough when its volume doubles. S5. Degas the dough, knead it into shape, and then put it back into the fermentation box for secondary fermentation at a temperature of 35° C., a relative humidity of 82%, and a fermentation time of 60 min. S6. Put the dough into an oven and bake it at a temperature of 180° C. for 30 minutes to make low-sugar, high-fiber bread; S7. Pack the low-sugar, high-fiber bread into pre-packaged bags to make low-sugar, high-fiber pre-packaged baked bread.

[0029] Preparation Example 4 A method for preparing low-sugar, high-fiber prepackaged baked bread, using the raw materials of Comparative Example 1, comprises the following steps: S1, mix 5000g high-gluten flour and 2500g wheat flour; S2. Mix 200g of okra extract, 200g of wheat bran powder, 30g of chia seeds, 40g of corn silk extract, 20g of yacon powder, 30g of monk fruit powder, 100g of table salt, 500g of egg liquid, 3000g of water, and 100g of Angel low-sugar yeast powder, add to flour, and knead into dough; S3. Add 300g corn oil and continue kneading until the dough is smooth and elastic; S4. Place the dough in a fermentation box for fermentation at a temperature of 35°C, a relative humidity of 82%, and a fermentation time of 50 minutes. Take out the dough when its volume doubles. S5. Degas the dough, knead it into shape, and then put it back into the fermentation box for secondary fermentation at a temperature of 35° C., a relative humidity of 82%, and a fermentation time of 60 min. S6. Put the dough into an oven and bake it at a temperature of 180° C. for 30 minutes to make low-sugar, high-fiber bread; S7. Pack the low-sugar, high-fiber bread into pre-packaged bags to make low-sugar, high-fiber pre-packaged baked bread.

[0030] Preparation Example 5 A method for preparing low-sugar, high-fiber prepackaged baked bread, using the raw materials of Comparative Example 2, comprises the following steps: S1, mix 5000g high-gluten flour and 2500g wheat flour; S2. Mix 400g of wheat bran powder, 30g of chia seeds, 40g of corn silk extract, 20g of yacon powder, 30g of monk fruit powder, 100g of table salt, 500g of egg liquid, 3000g of water, and 100g of Angel low-sugar yeast powder, add to the flour, and knead into dough; S3. Add 300g corn oil and continue kneading until the dough is smooth and elastic; S4. Place the dough in a fermentation box for fermentation at a temperature of 35°C, a relative humidity of 82%, and a fermentation time of 50 minutes. Take out the dough when its volume doubles. S5. Degas the dough, knead it into shape, and then put it back into the fermentation box for secondary fermentation at a temperature of 35° C., a relative humidity of 82%, and a fermentation time of 60 min. S6. Put the dough into an oven and bake it at a temperature of 180° C. for 30 minutes to make low-sugar, high-fiber bread; S7. Pack the low-sugar, high-fiber bread into pre-packaged bags to make low-sugar, high-fiber pre-packaged baked bread.

[0031] Preparation Example 6 A method for preparing low-sugar, high-fiber prepackaged baked bread, using the raw materials of Comparative Example 3, comprises the following steps: S1, mix 5000g high-gluten flour and 2500g wheat flour; S2. Mix 300g of okra extract, 100g of wheat bran powder, 30g of chia seeds, 60g of corn silk extract, 30g of monk fruit powder, 100g of table salt, 500g of egg liquid, 3000g of water, and 100g of Angel low-sugar yeast powder, add to flour, and knead into dough; S3. Add 300g corn oil and continue kneading until the dough is smooth and elastic; S4. Place the dough in a fermentation box for fermentation at a temperature of 35°C, a relative humidity of 82%, and a fermentation time of 50 minutes. Take out the dough when its volume doubles. S5. Degas the dough, knead it into shape, and then put it back into the fermentation box for secondary fermentation at a temperature of 35° C., a relative humidity of 82%, and a fermentation time of 60 min. S6. Put the dough into an oven and bake it at a temperature of 180° C. for 30 minutes to make low-sugar, high-fiber bread; S7. Pack the low-sugar, high-fiber bread into pre-packaged bags to make low-sugar, high-fiber pre-packaged baked bread.

[0032] Preparation Example 7 A method for preparing low-sugar, high-fiber prepackaged baked bread, using the raw materials of Comparative Example 4, comprises the following steps: S1, mix 5000g high-gluten flour and 2500g wheat flour; S2. Mix 300g of okra extract, 100g of wheat bran powder, 30g of chia seeds, 60g of yacon powder, 30g of monk fruit powder, 100g of table salt, 500g of egg liquid, 3000g of water, and 100g of Angel low-sugar yeast powder, add to flour, and knead into dough; S3. Add 300g corn oil and continue kneading until the dough is smooth and elastic; S4. Place the dough in a fermentation box for fermentation at a temperature of 35°C, a relative humidity of 82%, and a fermentation time of 50 minutes. Take out the dough when its volume doubles. S5. Degas the dough, knead it into shape, and then put it back into the fermentation box for secondary fermentation at a temperature of 35° C., a relative humidity of 82%, and a fermentation time of 60 min. S6. Put the dough into an oven and bake it at a temperature of 180° C. for 30 minutes to make low-sugar, high-fiber bread; S7. Pack the low-sugar, high-fiber bread into pre-packaged bags to make low-sugar, high-fiber pre-packaged baked bread.

[0033] Indicator testing Sensory test: After the freshly baked bread was cooled naturally for 2 hours, 30 experienced pastry appraisers were asked to evaluate the The bread was evaluated on the following indicators and the scores are shown in Table 1. The average value of each test item was taken and compared in the form of a score system of 10 points. The higher the score, the better.

[0034] Table 1: Scoring criteria

[0035] Sugar content determination method: First, grind the bread sample into powder, take about 5g of bread powder and add it to 10mL of distilled water, stir evenly, and use a saccharimeter to measure its sugar content; Bread sugar content (°Brix) = reading × amount of water added (mL) / sample mass (g) Fiber content determination method: Refer to GB 5009.88-2023 National Food Safety Standard - Determination of Dietary Fiber in Foods to determine the total dietary fiber content of bread, expressed as a percentage (wt%). Total dietary fiber content (%) = soluble dietary fiber content (%) + insoluble dietary fiber content (%).

[0036] Table 2: Performance Test

[0037] As shown in Table 2, the low-sugar, high-fiber breads obtained in Preparation Examples 1-3 all performed well, particularly with a sugar content not exceeding 4.6% and a fiber content not less than 10%. Comparing Preparation Examples 1-3 with Preparation Examples 4-5, it can be seen that controlling the ratio of okra and wheat bran in the bread recipe can increase the fiber content of the bread while maintaining the texture. Comparing Preparation Examples 1-3 with Preparation Examples 6-7, it can be seen that adding corn silk extract and yacon powder to the bread recipe has a better taste than adding corn silk extract or yacon powder alone, which can improve the quality of the bread.

[0038] The above embodiments are preferred implementation modes of the present invention, but the implementation modes of the present invention are not limited to the above embodiments. Any other changes, modifications, substitutions, combinations, and simplifications that do not deviate from the spirit and principles of the present invention should be considered as equivalent replacement methods and are included in the scope of protection of the present invention.

Claims

1. A low-sugar, high-fiber prepackaged baked bread, characterized in that Including the following raw materials in parts by weight: Main ingredients: 40-60 parts high-gluten flour, 20-30 parts wheat flour; Excipient A: 2-3 parts of okra extract, 0.5-1.3 parts of wheat bran powder, 0.1-0.5 parts of chia seeds; Excipient B: 0.3-0.5 parts of corn silk extract, 0.2-0.4 parts of yacon powder, and 0.2-0.3 parts of monk fruit powder; Other ingredients: 1-2 parts yeast powder, 0.5-1 part table salt, 3-5 parts vegetable oil, 5-8 parts egg liquid, 30-40 parts water.

2. The prepackaged baked bread according to claim 1, characterized in that The mass ratio of the okra extract to the wheat bran powder is 2-3:

1.

3. The prepackaged baked bread according to claim 1, characterized in that The mass ratio of the corn silk extract to the yacon powder is 1-2:

1.

4. The prepackaged baked bread according to claim 1, characterized in that The okra extract is prepared by the following method: crushing dried okra, sieving, adding citric acid buffer, first adding cellulase, stirring and reacting, adjusting the pH and then adding pectinase, continuing stirring and reacting, inactivating the enzyme and then cooling, centrifuging to remove precipitates, and spray-drying the supernatant to obtain the okra extract.

5. The prepackaged baked bread according to claim 1, characterized in that The particle size of the wheat bran powder is ≤10um.

6. The prepackaged baked bread according to claim 1, characterized in that The corn silk extract is prepared by crushing dried corn silk, sieving, adding pure water, stirring and extracting, filtering to obtain a filtrate, and spray drying to obtain the corn silk extract.

7. A method for preparing low-sugar and high-fiber prepackaged baked bread, characterized in that: The method of using the prepackaged raw material for baking bread according to any one of claims 1 to 6 comprises the following steps: S1, mix 40-60 parts of high-gluten flour and 20-30 parts of wheat flour; S2, mix 2-3 parts of okra extract, 0.5-1.3 parts of wheat bran powder, 0.1-0.5 parts of chia seeds, 0.3-0.5 parts of corn silk extract, 0.2-0.4 parts of yacon powder, 0.2-0.3 parts of monk fruit powder, 0.5-1 parts of table salt, 5-8 parts of egg liquid, 30-40 parts of water, and 1-2 parts of yeast powder, add to flour, and knead into dough; S3. Add 1-3 parts vegetable oil and continue kneading until the dough is smooth and elastic; S4, placing the dough into a fermentation box for fermentation, and taking it out when the volume of the dough doubles; S5, deflate the dough, knead it into shape, and then put it back into the fermentation box for secondary fermentation; S6. Put the dough into the oven and bake it to make low-sugar and high-fiber bread; S7. Pack the low-sugar, high-fiber bread into pre-packaged bags to make low-sugar, high-fiber pre-packaged baked bread.

8. The method for preparing prepackaged baked bread according to claim 6, characterized in that: In step S4, the fermentation process parameters are: temperature 35-37° C., relative humidity 82-85%, and fermentation time 40-50 min.

9. The method for preparing prepackaged baked bread according to claim 6, characterized in that: In step S5, the fermentation process parameters are: temperature 35-37° C., relative humidity 82-85%, and fermentation time 50-60 min.

10. The method for preparing prepackaged baked bread according to claim 6, characterized in that: In step S6, the baking process parameters are a temperature of 180-200° C. and a time of 25-30 minutes.

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