Healthy bread containing Mongolian oak starch and modified purple perilla meal powder and making method of healthy bread

Abstract

The invention discloses a processing method of healthy bread containing Mongolian oak starch and modified purple perilla meal powder, and belongs to the field of nutritious food. The preparation method comprises the following steps: grinding and crushing purple perilla meal, sieving to obtain purple perilla meal powder, adding water to moisten materials, extruding and modifying, and crushing to obtain modified purple perilla meal powder; mixing the obtained purple perilla meal powder with Mongolian oak starch, wheat high-gluten flour and other auxiliary materials, blending into dough, fermenting, dicing, shaping, dishing, fermenting and baking to obtain the bread. The bread prepared by the method disclosed by the invention is balanced in nutrition proportion, not only is rich in high-quality carbohydrates, but also contains rich dietary fibers, vegetable proteins and unsaturated fatty acids brought by the modified purple perilla meal powder. The bread is fluffy and fine in taste, the Mongolian oak is rich in slowly digestible starch and resistant starch, the Mongolian oak and the purple perilla meal dietary fibers act together, the effect of delaying digestion and absorption of carbohydrates is good, and the Mongolian oak bread is a healthy and health-care food with staple food nutrition supply and snack convenience.

Description

TECHNICAL FIELD

[0001] The present application belongs to the field of nutritional food, and particularly relates to a healthy bread containing Mongolian oak starch and modified perilla meal powder and a preparation method thereof. BACKGROUND

[0002] Bread has become a popular traditional food due to its rich nutrition, convenient consumption and easy digestion and absorption. However, the raw material composition of traditional bread has a single tendency, and refined wheat flour is mainly used as the main matrix. During the processing, the removal of bran and other components leads to a significant decrease in the content of dietary fiber. The lack of dietary fiber can cause incomplete absorption of nutrients due to the short retention time of food in the digestive tract, and can easily cause overeating behavior. In addition, traditional bread often adds excessive refined sugar and saturated fatty acids to optimize the texture, and such components can interfere with the body's nutritional regulation mechanism, and long-term intake will increase the risk of metabolic syndrome, which is not conducive to health. SUMMARY

[0003] The present application provides a healthy bread containing Mongolian oak starch and modified perilla meal powder and a preparation method thereof, and delays the digestion and absorption of carbohydrates.

[0004] In order to achieve the above technical problems, the present application adopts the following technical solutions: The present application aims to provide a healthy bread containing Mongolian oak starch and modified perilla meal powder, which comprises the following raw materials: mixed flour, butter or vegetable oil, sugar, warm milk or water, egg, salt and dry yeast; the mixed flour is wheat high-gluten flour, Mongolian oak starch and perilla meal powder, and the perilla meal powder is modified by extrusion. Further limited, the egg accounts for 5% to 20% of the weight of the wheat mixed flour, the salt accounts for 1.5% to 2% of the weight of the wheat mixed flour, the dry yeast accounts for 1.2% to 1.8% of the weight of the wheat mixed flour, the sugar accounts for 5% to 15% of the weight of the wheat mixed flour, the warm milk (or water) accounts for 55% to 70% of the weight of the wheat mixed flour, and the butter (or vegetable oil) accounts for 5% to 10% of the weight of the wheat mixed flour.

[0005] Further limited, in the mixed flour, the wheat high-gluten flour accounts for 70% to 75%, the Mongolian oak starch accounts for 20%, and the perilla meal powder accounts for 5% to 10% by weight percentage.

[0006] Further limited, the Mongolian oak starch is prepared by the following steps: grinding and crushing Mongolian oak acorn kernels, sieving, ultrasonic extraction, filtering and centrifuging, and obtaining the Mongolian oak starch after drying.

[0007] Further limited, the ultrasonic extraction is performed for 35 min to 40 min at an ultrasonic power of 310 W.

[0008] Further defined, the drying is at 45℃ for 12 hours.

[0009] Further defined, the perilla meal powder is prepared by the following steps: grinding and pulverizing the perilla meal, sieving to obtain perilla meal powder, adding water to moisten the perilla meal powder, and performing extrusion modification treatment, pulverizing, and sieving through a 100-mesh sieve to obtain the perilla meal powder.

[0010] Further defined, the extrusion modification treatment is performed at 130-160℃ and a screw rotation speed of 150-280 r / min.

[0011] Further defined, the temperature of the warm milk is 40-45℃.

[0012] Another object of the present application is to provide a method for making the bread as described above, comprising the following steps: S1, adding yeast, eggs, and warm milk (or water) to the wheat mixed powder and whipping, until the dough has gluten extensibility and forms a smooth dough; S2, adding butter (or vegetable oil) to the dough and mixing evenly, and whipping rapidly until the gluten is completely formed; S3, then primary fermentation until the dough is leavened to 2-3 times the original size; S4, cutting and shaping the leavened dough and secondary leavening; S5, then baking after applying an oil layer on the surface, to obtain the healthy bread.

[0013] Further defined, the primary fermentation is performed at a temperature of 30℃ and a humidity of 75-80%.

[0014] Further defined, the secondary leavening is performed at a temperature of 30℃ and a humidity of 75-80% for 40-60 minutes.

[0015] Further defined, the baking is performed at a top fire of 180℃ and a bottom fire of 190℃ for 20 minutes.

[0016] Further defined, the water is deionized water.

[0017] Mongolian oak contains abundant slow-digesting starch and resistant starch. Its molecular structure determines its slow hydrolysis and digestion in the human body, reducing the rapid release and absorption of glucose. Simultaneously, the resistant starch in Mongolian oak starch is difficult for digestive enzymes to break down in the small intestine, further slowing down the hydrolysis rate of carbohydrates and ensuring comprehensive nutrient absorption. Modified perilla meal retains high-quality plant protein, α-linolenic acid and other unsaturated fatty acids, abundant dietary fiber, vitamin E, and various trace elements such as zinc and iron from perilla seeds, providing comprehensive nutrition that is easily utilized by the body. Specifically: dietary fiber forms a gel barrier in the intestines, encapsulating carbohydrates and slowing down glucose digestion and absorption; plant protein and unsaturated fatty acids help supplement essential amino acids and healthy fats, maintaining cardiovascular health and lowering blood lipids; antioxidants such as vitamin E reduce free radical damage and enhance the body's antioxidant capacity; and various trace elements participate in human metabolism and improve immunity. The bread produced by this invention has a balanced nutritional profile, rich in both high-quality carbohydrates and the abundant dietary fiber, plant protein, and unsaturated fatty acids from modified perilla meal. The bread has a fluffy and delicate texture, and Mongolian oak is rich in slow-digesting starch and resistant starch. Together with the dietary fiber in perilla meal powder, it has a good effect on slowing down the digestion and absorption of carbohydrates. It is a healthy food that combines the nutritional supply of a staple food with the convenience of a snack.

[0018] Compared with existing technologies, the beneficial effects of this invention are: by scientifically blending Mongolian oak starch and modified perilla meal powder, combined with high-gluten wheat flour and other auxiliary materials, the synergistic effects of each component are fully utilized. Mongolian oak is rich in slow-digesting starch and resistant starch, which has a good effect on delaying the digestion and absorption of carbohydrates; modified perilla meal powder provides abundant soluble and insoluble dietary fiber, which can coat carbohydrates and slow down their digestion and absorption in the gastrointestinal tract. At the same time, dietary fiber can also promote intestinal peristalsis and improve intestinal health.

[0019] Furthermore, modified perilla meal powder retains the plant protein, unsaturated fatty acids, and various trace elements found in perilla meal, complementing the carbohydrates in Mongolian oak starch and enhancing the overall nutritional density of the bread. The addition of butter, eggs, and other ingredients ensures both a fluffy and delicate texture and a pleasant appearance, while also balancing the digestibility and utilization of nutrients.

[0020] In summary, the bread produced by this invention is not only nutritionally complete and has an excellent taste, but also promotes the absorption of nutrients. It can also be used as a daily staple food or snack to meet the consumption needs of different scenarios. Detailed Implementation

[0021] The application will be described in detail below with reference to specific examples. These examples are helpful for those skilled in the art to further understand the application, but should not be regarded as limiting the application. It should be noted that, for those skilled in the art, several modifications and improvements can be made without departing from the concept of the application. These all belong to the protection scope of the application.

[0022] The Quercus mongolica starch was prepared by the following steps: grinding and crushing Quercus mongolica acorn kernels, passing through a 100 mesh sieve, ultrasonic extraction for 40 min at a power of 310 W, filtering and centrifuging, and drying at 45℃ for 12 h to obtain the Quercus mongolica starch.

[0023] The Perilla frutescens meal powder was prepared by the following steps: grinding and crushing Perilla frutescens meal, passing through a 100 mesh sieve to obtain Perilla frutescens meal powder, adding water to moisten the material, and modifying by extrusion at 150℃ and a screw speed of 200 r / min, crushing, and passing through a 100 mesh sieve to obtain modified Perilla frutescens meal powder.

[0024] Example 1 The raw materials of the healthy bread containing Quercus mongolica starch and modified Perilla frutescens meal powder in this example included the following ingredients in a weight ratio: 270 g of wheat mixed flour, 20 g of butter, 3 g of salt, 3 g of dry yeast, 15 g of sugar, 150 mL of water, and 15 g of egg.

[0025] The wheat mixed flour included 189 g of wheat high-gluten flour, 54 g of Quercus mongolica starch, and 27 g of Perilla frutescens meal powder.

[0026] Then, the healthy bread containing Quercus mongolica starch and modified Perilla frutescens meal powder was prepared by the following steps: S1, the required amount of each raw material was taken according to the formula, dry yeast, egg, and water were added to the wheat mixed flour and stirred, and the dough was stirred until the dough had gluten extensibility and formed a smooth dough; S2, butter was added to the dough, and the butter was mixed with the dough and stirred quickly until the gluten was completely formed; S3, the dough was placed in a temperature of 30℃ and a humidity of 80% for primary fermentation until the dough was leavened to 2.6 times the original size; S4, the leavened dough was cut, shaped, and placed in a tray; the shaped dough was placed again in an environment with a temperature of 30℃ and a humidity of 80% for secondary leavening for 60 minutes; S5, the surface of the leavened bread was coated with an oil layer and placed in an oven, and baked at a top fire of 180℃ and a bottom fire of 190℃ for 20 min to obtain the healthy bread containing Quercus mongolica starch and modified Perilla frutescens meal powder.

[0027] Example 2 The raw materials of the healthy bread containing Mongolian oak starch and modified perilla meal in this embodiment include the following ingredients in proportion by weight: 400 g of wheat mixed flour, 50 g of vegetable oil, 6 g of salt, 7 g of dry yeast, 55 g of sugar, 270 mL of warm milk at 40°C, and 80 g of egg.

[0028] The wheat mixed flour includes 300 g of wheat high-gluten flour, 80 g of Mongolian oak starch, and 20 g of perilla meal in proportion by weight.

[0029] The steps for preparing the healthy bread containing Mongolian oak starch and modified perilla meal are the same as in Embodiment 1.

[0030] Embodiment 3 The raw materials of the healthy bread containing Mongolian oak starch and modified perilla meal in this embodiment include the following ingredients in proportion by weight: 300 g of wheat mixed flour, 30 g of butter, 4.5 g of salt, 4.8 g of dry yeast, 30 g of sugar, 200 mL of warm milk at 45°C, and 45 g of egg. The wheat mixed flour includes 210 g of wheat high-gluten flour, 45 g of Mongolian oak starch, and 45 g of perilla meal in proportion by weight.

[0031] The steps for preparing the healthy bread containing Mongolian oak starch and modified perilla meal are the same as in Embodiment 1.

[0032] Embodiment 4 The raw materials of the healthy bread containing Mongolian oak starch and modified perilla meal in this embodiment include the following ingredients in proportion by weight: 270 g of wheat mixed flour, 30 g of butter, 4.5 g of salt, 4.8 g of dry yeast, 30 g of sugar, 200 mL of warm milk at 40°C, and 45 g of egg. The wheat mixed flour includes 202.5 g of wheat high-gluten flour, 54 g of wheat starch, and 13.5 g of perilla meal in proportion by weight.

[0033] The steps for preparing the healthy bread containing Mongolian oak starch and modified perilla meal are the same as in Embodiment 1.

[0034] Embodiment 5 The raw materials of the healthy bread containing Mongolian oak starch and unmodified perilla meal in this embodiment include the following ingredients in proportion by weight: 270 g of wheat mixed flour, 30 g of butter, 4.5 g of salt, 4.8 g of dry yeast, 30 g of sugar, 200 mL of warm milk at 45°C, and 45 g of egg. The wheat mixed flour includes 202.5 g of wheat high-gluten flour, 54 g of Mongolian oak starch, and 13.5 g of unmodified perilla meal in proportion by weight.

[0035] Then, the healthy bread containing Mongolian oak starch and unmodified perilla meal is prepared according to the following steps: S1, take the required amount of each raw material, add yeast, egg, and water to the wheat mixed flour and stir, stir until the dough has gluten extensibility and forms a smooth dough; S2, add butter to the dough, and mix the butter and the dough evenly and quickly beat until gluten is completely formed; S3, place the dough in a temperature of 30℃ and humidity of 80% for primary fermentation until the dough is leavened to 2.5 times the original size; S4, cut and shape the leavened dough, and place the shaped dough in a temperature of 30℃ and humidity of 80% for secondary leavening for 60 minutes; S5, coat the surface of the leavened bread with an oil layer, and then place it in an oven under the conditions of a top fire of 180℃ and a bottom fire of 190℃ for 20 minutes to obtain the bread containing Mongolian oak starch and unmodified perilla meal powder.

[0036] Comparative Example 1 The raw materials of the bread containing Mongolian oak starch in the present comparative example include the following ingredients by weight ratio: 270g of wheat mixed powder, 30g of butter, 4.5g of salt, 4.8g of dry yeast, 30g of sugar, 200mL of warm milk at 45℃, and 45g of egg. The wheat mixed powder includes, by weight ratio: 256.5g of wheat high-gluten flour and 13.5g of Mongolian oak starch.

[0037] Then, the bread containing Mongolian oak starch and no perilla meal powder was prepared according to the following steps: S1, take each raw material according to the required amount, and add yeast, egg, and water to the wheat mixed powder and beat, beat until the dough has gluten extensibility and forms a smooth dough; S2, add butter to the dough, and mix the butter and the dough evenly and quickly beat until gluten is completely formed; S3, place the dough in a temperature of 30℃ and humidity of 75% for primary fermentation until the dough is leavened to 2.3 times the original size; S4, cut and shape the leavened dough, and place the shaped dough in a temperature of 30℃ and humidity of 75% for secondary leavening for 60 minutes; S5, coat the surface of the leavened bread with an oil layer, and then place it in an oven under the conditions of a top fire of 180℃ and a bottom fire of 190℃ for 20 minutes to obtain the bread containing Mongolian oak starch and no perilla meal powder.

[0038] Comparative Example 2 The raw materials of the bread containing modified perilla meal powder in the present comparative example include the following ingredients by weight ratio: 270g of wheat mixed powder, 30g of butter, 4.5g of salt, 4.8g of dry yeast, 30g of sugar, 200mL of warm milk at 45℃, and 45g of egg. The wheat mixed powder includes, by weight ratio: 256.5g of wheat high-gluten flour and 13.5g of modified perilla meal powder.

[0039] Then, the bread containing perilla meal powder and no Mongolian oak starch was prepared according to the following steps: S1, according to the formula, the amount of each raw material, to the wheat mixed powder added yeast, egg, water and whipping, whipping to dough gluten ductility, form a smooth dough; S2, to the dough butter, by butter and dough mixed evenly fast whipping to completely form gluten; S3, the dough in the temperature 30 ℃, humidity 75% conditions under the first fermentation to dough to the original size of 2.4 times big; S4, the dough after the cut, shaping, tray; the dough again in the temperature of 30 ℃, humidity 75% environment under static for 60 minutes secondary fermentation; S5 after the dough surface oil layer and put into the oven, in the face of fire 180 ℃, bottom fire 190 ℃ conditions under the baking 20 min, namely contains modified perilla meal powder, no quercus mongolica starch bread.

[0040] Comparative example 3 The raw materials of the bread in this comparative example include the following ingredients by weight ratio: wheat high gluten flour 270 g, butter 20 g, salt 4.1 g, dry yeast 3.2 g, sugar 15 g, 45 ℃ warm milk 150 mL, egg 13.5 g.

[0041] Preparation steps: the same as example 1.

[0042] The bread prepared in examples 1-5 and comparative examples 1-3 was subjected to quality sensory evaluation by 20 trained sensory evaluators; the evaluation fields included: color, texture, smoothness, flexibility, taste, texture structure; the evaluation standards are shown in table 1, and the evaluation results are shown in table 2; Table 1 evaluation standard table

[0043] Table 2 sensory evaluation table

[0044] From table 2, it can be seen that the bread in example 1 has a smooth surface and a slight oily luster, no focal spot or collapse, loose cross section organization, uniform and dense pore size, slight and uniform fiber texture, rich in elasticity, fast rebound after pressing, delicate texture, the addition of quercus mongolica starch makes the bread soft in taste, no rough particle feeling; a faint aroma of wheat and perilla meal is mixed, the flavor level is soft, the sweetness is moderate, there is no obvious astringency, the overall taste is refreshing and not greasy, and there is a slight plant aroma after swallowing. The bread in example 2 has larger and uniform pores, slightly lower elasticity than example 1, and more fluffy texture; the fiber texture is not obvious, and the overall taste is more delicate and soft; the aroma of wheat is rich, the sweetness is obvious and soft, the fat aroma is more prominent, the saltiness is lower, the overall taste is thick, and the perilla aroma is light.

[0045] The specific embodiments of the present application are described in detail above. It should be noted that the present application is not limited to the specific embodiments described above. Various modifications or changes can be made to the present application without departing from the scope of the claims, and these modifications or changes should be considered as falling within the technical scope of the present application.

Claims

1. A healthy bread containing Mongolian oak starch and modified perilla meal powder, characterized in that, The ingredients include: mixed powder, butter or vegetable oil, sugar, warm milk or water, eggs, salt and dry yeast; the mixed powder is high-gluten wheat flour, Mongolian oak starch and perilla meal powder; the perilla meal powder is modified by extrusion.

2. The bread according to claim 1, characterized in that, Eggs account for 5% to 20% of the weight of the wheat flour mixture, salt accounts for 1.5% to 2% of the weight of the wheat flour mixture, dry yeast accounts for 1.2% to 1.8% of the weight of the wheat flour mixture, sugar accounts for 5% to 15% of the weight of the wheat flour mixture, warm milk or water accounts for 55% to 70% of the weight of the wheat flour mixture, and butter or vegetable oil accounts for 5% to 10% of the weight of the wheat flour mixture.

3. The bread according to claim 1, characterized in that, By weight percentage, the mixed flour contains 70%~75% high-gluten wheat flour, 20% Mongolian oak starch, and 5%~10% perilla meal.

4. The bread according to claim 1, characterized in that, Mongolian oak starch is prepared by the following steps: grinding and pulverizing Mongolian oak kernels, sieving, ultrasonically extracting, filtering, centrifuging, and drying to obtain Mongolian oak starch.

5. The bread according to claim 1, characterized in that, Perilla meal powder is prepared by the following steps: grinding and pulverizing perilla meal, sieving to obtain perilla meal powder, adding water to moisten the material, extruding and modifying it, pulverizing it, and passing it through a 100-mesh sieve to obtain perilla meal powder.

6. The method for making bread according to any one of claims 1-5, characterized in that, Includes the following steps: S1. Add yeast, eggs, warm milk or water to the wheat flour mixture and stir until the dough has gluten extensibility and forms a smooth dough. S2. Add butter or vegetable oil to the dough, mix well, and beat quickly until gluten is fully formed. S3. Then let it rise once until the dough has increased to 2 to 3 times its original size; S4. After the dough has risen, cut it into pieces, shape it, and then let it rise a second time. S5. Then, coat the surface with oil and bake to obtain the healthy bread.

7. The method according to claim 6, characterized in that, It undergoes a single fermentation at a temperature of 30℃ and a humidity of 75-80%.

8. The method according to claim 6, characterized in that, Let it stand for a second proofing for 40-60 minutes in an environment with a temperature of 30℃ and a humidity of 75%-80%.

9. The method according to claim 6, characterized in that, Bake at 180°C top heat and 190°C bottom heat for 20 minutes.

10. The method according to claim 6, characterized in that, The water is deionized water.

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