A high-fiber steamed sponge cake prefabricated powder rich in whole wheat bran and its application

Abstract

The present invention belongs to the technical field of food processing, and particularly relates to a wheat bran powder and its application, and a high-fiber steamed cake prefabricated powder rich in whole wheat bran and its application. The wheat bran powder is an ultrafine whole wheat bran powder with an average particle size ≤ 50 μm; the proportion of particles with a particle size exceeding 100 μm in the wheat bran powder is ≤ 0.2%, the proportion of particles with a particle size of 50 - 100 μm is ≤ 10%, and the rest are particles with a particle size less than 50 μm. The proportion of wheat bran powder in the high-fiber steamed cake prefabricated powder is 20 - 40%. The present invention not only avoids the destructive effect of insoluble dietary fiber on the texture quality of the steamed cake, but also enhances the elasticity, adhesiveness and chewiness of the steamed cake and improves the rough taste and edible quality of dietary fiber on the premise of maintaining the integrity of the nutritional components of whole wheat bran.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and particularly relates to a wheat bran powder and its application, a high-fiber muffin prefabricated powder rich in whole wheat bran, and a muffin prepared therefrom. Background Art

[0002] The health benefits of dietary fiber have been widely recognized, and each country has clear recommended intakes of dietary fiber. A study by Wageningen University in the Netherlands (Dietary fibre and incidence of type 2 diabetes in eight European countries: the EPIC-InterAct Study and a meta-analysis of prospective studies, Diabetologia, 2015, 58: 1394) reported that compared with vegetables and fruits, dietary fiber from cereal sources has a stronger correlation with reducing the risk of type 2 diabetes, indicating that cereals are an ideal choice for supplementing dietary fiber in daily diets. As is well known, wheat bran is the main source of cereal dietary fiber.

[0003] Wheat bran is the main by-product of wheat flour processing, accounting for about 20% of the weight of wheat grains. Wheat bran has a relatively high content of dietary fiber, and the dietary fiber is mainly insoluble dietary fiber. Using only the bran processed by traditional roller milling, mechanical crushing or cyclone crushing as a food raw material will result in a very rough texture of the food. In traditional flour products, the addition of dietary fiber will lead to poor product formability, uneven texture, and affected sensory qualities such as chewiness. For example, adding 5-20% of wheat bran to wheat noodles will reduce the flexibility of the noodles, resulting in easy breakage of the noodles (Effect of wheat bran addition and particle size on the texture properties of Chinese dry noodles, 2013, 34(7): 92-98); when the addition amount of wheat bran ≥ 10%, it will hinder the dough from forming, resulting in a decrease in the volume of bread and poor sensory qualities (Study on the effect of adding different particle sizes of bran on bread quality, Modern Flour Milling Industry, 2022, 5(4): 25-28).

[0004] However, a large number of studies have also shown that dietary fiber can interfere with starch digestion and slow down the energy release of foods (The relationship between in vitro and in vivo starch digestion kinetics of breads varying in dietary fibre, Foods, 2020, 9(9):1337; Effects of soluble dietary fibers on the viscosity property and digestion kinetics of corn starch digest, Food Chemistry, 2021, 338:127825; Physical barrier effects of dietary fibers on lowering starch digestibility, Current Opinion in Food Science, 2022, 48:100940). Although wheat bran ultrafine powder has been reported to be able to reduce the digestion rate of flour products (Impact of wheat bran micronization on dough properties and bread quality: Part II–Quality, antioxidant and nutritional properties of bread, Food Chemistry, 2022, 396:133631), meeting the dietary requirements of consumers with energy control needs, its adverse effects on the eating quality of flour products are still the main factors limiting the improvement of consumers' acceptance of dietary fiber-rich flour products. Especially for the traditional Chinese snack, steamed sponge cake, consumers have higher requirements for its delicate and soft texture. Therefore, even a small amount of dietary fiber added will make the texture and mouthfeel of steamed sponge cake unacceptable.

[0005] At present, most research technologies focus on improving the health benefits of dietary fiber, such as increasing the content of soluble dietary fiber (CN201110202219.6; CN201010142421.X; CN201010576656.X). However, due to the adverse effects on the sensory quality of products, the addition amount of soluble dietary fiber is very limited. In addition, these patents neglect the utilization of cereal raw materials mainly composed of insoluble dietary fiber, and mostly need to be modified by biological fermentation or chemical methods, resulting in very high costs and limiting their practical applications. Therefore, the application of ultrafine grinding technology using physical methods in cereal bran has been attracting more and more attention. The related patent CN201711448554.8 focuses on reducing the digestion rate of wheat flour products by cereal bran and slowing down the energy release. However, when preparing ultrafine powder by screening method, there are problems that the smaller the particle size, the lower the dietary fiber content and the higher the starch and protein contents, resulting in completely different dietary fiber contents in its products and those of products added with whole wheat bran powder. The ultrafine powder prepared by screening method is easier to process into products with good taste, but it destroys the natural composition of whole wheat bran and loses dietary fiber. It can be seen that on the premise of maintaining the integrity of the nutritional components of whole wheat bran, how to improve the problem of the decline in edible quality caused by its addition is still the main factor restricting the application of wheat bran. Summary of the Invention

[0006] Aiming at the deficiencies of the prior art, the present invention aims to provide a high-fiber steamed sponge cake prefabricated powder rich in whole wheat bran and its application. By pulverizing wheat bran to a certain particle size and adding it in a certain amount, the problems of the texture and edible quality of steamed sponge cake caused by adding wheat bran powder are solved.

[0007] To achieve the above object, on the one hand, the present invention provides a wheat bran powder, which is an ultrafine whole wheat bran powder with an average particle size ≤ 50 μm;

[0008] Further, the proportion of particles with a particle size exceeding 100 μm in the wheat bran powder

[0009] ≤ 0.2%, the proportion of particles with a particle size of 50 - 100 μm ≤ 10%, and the rest are particles with a particle size less than 50 μm.

[0010] Further, the wheat bran powder is pulverized from wheat bran by a jet mill or a turbulent mill.

[0011] On the second hand, the present invention provides a high-fiber steamed sponge cake prefabricated powder rich in whole wheat bran, and by weight percentage, the proportion of wheat bran powder is 20 - 40%;

[0012] Further, the wheat bran powder is ultrafine whole wheat bran powder with an average particle size ≤ 50 μm; the proportion of particles with a particle size exceeding 100 μm in the wheat bran powder is ≤ 0.2%, the proportion of particles with a particle size of 50 - 100 μm is ≤ 10%, and the rest are particles with a particle size less than 50 μm. Among them, when the addition amount of wheat bran powder is higher than 40%, it is not conducive to forming, resulting in the crumbly of the steamed sponge cake and poor sensory quality. At the same time, when the addition amount of wheat bran powder is lower than 20%, it is also not conducive to the nutrition and quality of the steamed sponge cake.

[0013] Further, by weight percentage, the high-fiber steamed sponge cake prefabricated powder further comprises 50 - 75% of wheat flour, 0.2 - 2% of dry yeast powder, and 4 - 10% of auxiliary materials;

[0014] Further, the total dietary fiber accounts for more than 8% in the steamed sponge cake prefabricated powder.

[0015] Further, by weight percentage, the proportion of wheat bran powder in the high-fiber steamed sponge cake prefabricated powder is 30%.

[0016] It is observed that when adding an appropriate amount of the wheat bran powder prepared by the present invention, ultrafine particles form a dense internal rigid structure, strengthening the stability of the steamed sponge cake products. This is contrary to the traditional perception and practice that the more dietary fiber is added, the greater the negative impact on the quality of the steamed sponge cake.

[0017] When the addition amount < 20%, this effect cannot form a dominant rigid structure in the whole batter system.

[0018] When the addition amount reaches 20% or more, the ultrafine wheat bran powder with low water absorption has poor ability to compete for water with flour, and the starch granules absorb water more fully, resulting in a significant increase in the viscosity of the batter system, making the elasticity and chewiness of the steamed sponge cake better. Due to the addition amount of ≥ 30% ultrafine particles, the dense rigid structure is more stable in the batter system, promoting the formation of a uniform porous internal structure, which also ensures the integrity of the steamed sponge cake and helps to further improve the adhesiveness of starch. However, when the addition amount > 40%, on the one hand, due to the relatively reduced content of starch in the batter system, on the other hand, the blocking effect of dietary fiber on starch adhesion appears, resulting in the inability to form a continuous network structure of starch gel during steaming, destroying the integrity of the texture of the steamed sponge cake.

[0019] Therefore, adding 20 - 40% of ultrafinely ground whole wheat bran powder can make the steamed sponge cake have better adhesiveness, elasticity and chewiness, and the taste is also relatively delicate.

[0020] In the third aspect, the present invention provides a high-fiber steamed sponge cake rich in whole wheat bran, and the high-fiber steamed sponge cake is prepared from the above-mentioned high-fiber steamed sponge cake prefabricated powder.

[0021] Fourthly, the present invention provides a method for preparing a high-fiber steamed sponge cake rich in whole wheat bran, comprising the following steps: (1) making a batter by adding water to the above-mentioned high-fiber steamed sponge cake prefabricated powder; (2) performing primary fermentation under certain temperature and humidity conditions; (3) pouring into a mold and performing secondary fermentation in a steaming container; (4) steaming. The process conditions such as the temperature and time of fermentation and steaming are the same as those of the common methods for processing steamed sponge cakes, and no special requirements are made.

[0022] Further, in the method for preparing the high-fiber steamed sponge cake, calculated by weight percentage of the high-fiber steamed sponge cake prefabricated powder, the water addition amount is 120-240%; the primary fermentation equipment is a proofing box; the temperature of the primary fermentation is 30°C; the humidity of the primary fermentation is 85%; the time of the primary fermentation is 40 minutes; the temperature of the secondary fermentation is room temperature; the time of the secondary fermentation is 10 minutes; the steaming time is 25 minutes.

[0023] Fifthly, the present invention also provides the application of whole wheat bran in improving the quality of steamed sponge cakes. Specifically, calculated by dry basis weight percentage of the steamed sponge cake raw materials, 20-40% of wheat bran powder is added; the wheat bran powder is ultrafine whole wheat bran powder with an average particle size ≤50μm;

[0024] Further, the proportion of particles with a particle size exceeding 100μm in the wheat bran powder

[0025] ≤0.2%, the proportion of particles with a particle size of 50-100μm ≤10%, and the rest are particles with a particle size less than 50μm;

[0026] Further, calculated by dry basis weight percentage of the steamed sponge cake raw materials, 30% of wheat bran powder is added.

[0027] Further, the wheat bran powder is obtained by pulverizing wheat bran with a fluid energy mill or a turbulent flow mill.

[0028] Compared with the prior art, the present invention has the following advantages

[0029] (1) On the premise of maintaining the integrity of the nutritional components of whole wheat bran, the present invention increases the addition amount of natural wheat bran powder in the steamed sponge cake to more than 20%, and the total dietary fiber accounts for more than 8% in the solid of the steamed sponge cake, obtaining better texture and eating quality of the steamed sponge cake than adding a small amount of wheat bran powder.

[0030] (2) The ultrafine whole wheat bran powder in the present invention has a delicate texture in the steamed sponge cake, eliminates the inherent rough granular feeling when eating dietary fiber, and avoids the destructive effect of insoluble dietary fiber on the texture quality of the steamed sponge cake.

[0031] (3) The present invention also slows down the damage of dietary fiber to the formability of the steamed sponge cake, making the product have uniform pores, a soft and elastic texture, no collapse, no sticking to the teeth, enhancing the elasticity, adhesiveness and chewiness of the steamed sponge cake, and improving its edible quality. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Figure 1 Pore conformation of the steamed sponge cake with different wheat bran additions. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0033] The concept and technical effects of the present invention will be further elaborated below in combination with specific embodiments to fully understand the purpose, features and effects of the present invention. The methods are all conventional methods unless otherwise specified. The materials can all be obtained from public commercial channels unless otherwise specified. The illustrative embodiments of the present invention and their descriptions are used to explain the present invention and do not constitute an improper limitation of the present invention. It should be noted that, without conflict, the embodiments in the present invention and the features in the embodiments can be combined with each other.

[0034] Example 1: Preparation of the steamed sponge cake by adding wheat bran powder

[0035] (1) The wheat bran is pulverized into ultrafine wheat bran whole powder with an average particle size ≤ 50 μm by a jet mill, and the proportion of particles with a particle size of 100 μm or more detected by a laser particle size analyzer is ≤ 0.2%; the proportion of particles with a particle size of 50 - 100 μm is ≤ 10%; the rest are particles with a particle size of 50 μm or less. At the same time, the average particle size of the wheat bran of the present invention, the wheat bran powder pulverized by a cyclone mill, and the wheat bran by-product obtained from a flour mill and the conformation of the prepared steamed sponge cake were detected and compared, as shown in Table 1.

[0036] (2) The raw and auxiliary materials are proportioned by weight percentage calculated on a dry basis: 30% of wheat bran powder, 59% of wheat flour, 1.0% of dry yeast powder, and 10% of sugar.

[0037] (3) After the raw and auxiliary materials are mixed evenly, 1.5 times of drinking water is added and mixed evenly to make a batter. The batter is put into a proofing box and fermented for 40 minutes under the conditions of 30 °C and 85% humidity.

[0038] (4) The batter is poured into a mold and placed in a steamer. After secondary fermentation at room temperature for 10 minutes, it is steamed over high heat for 25 minutes.

[0039] The water holding capacity of the wheat bran by-product obtained after wheat flour milling is 3.65 g / g, the water holding capacity of the wheat bran powder obtained by cyclone pulverization is 2.97 g / g, and the water holding capacity of the ultrafinely pulverized bran powder is the lowest at 1.98 g / g.

[0040] As shown in Table 1, the particle size of the wheat bran by-products obtained from the flour mill is nearly 5 times that of the bran powder obtained by further grinding with a cyclone mill, and nearly 59 times that of the bran powder obtained by grinding with the air impact mill of the present invention. When using these three types of bran (powder) to steam sponge cakes, with the sponge cake without added wheat bran powder as the control, it can be found that adding the bran by-products significantly reduces the average number of pores in the sponge cake, but the ultrafine ground bran powder does not affect the average number of pores and remains at the same level as the control. Similarly, for the sponge cakes with added wheat bran by-products, the average pore size is the largest, and for the sponge cakes with added wheat bran powder ground by a cyclone mill, the pores are also significantly enlarged, while the average pore size of the sponge cakes with added wheat bran powder of the present invention is the same as that of the control. This shows that the wheat bran powder with an average particle size ≤50μm of the present invention is beneficial for maintaining the uniform pores, loose expansion of the sponge cake (such as Figure 1 ).

[0041] Analyzing the texture of the above sponge cake products, the results are shown in Table 2. Adding the bran by-products and the bran ground by a cyclone mill will cause a significant increase in the hardness and viscosity of the sponge cake. Although the wheat bran powder prepared by the present invention also shows an obvious increase in the hardness and viscosity of the sponge cake compared with the control, the amplitude of the influence is significantly smaller than that of the wheat bran by-products and the coarser wheat bran powder ground by a cyclone mill. Similarly, adding 30% of the wheat bran powder of the present invention can increase the elasticity and chewiness of the sponge cake, while the elasticity of the sponge cakes with added wheat bran powder ground by a cyclone mill and wheat bran by-products is not improved and the chewiness decreases. This shows that compared with the negative effects of adding wheat bran powder ground by a cyclone mill and wheat bran by-products, the wheat bran powder of the present invention can improve the quality of the sponge cake, even higher than the control. That is, by regulating the particle size and addition amount range of wheat bran, the negative impact of wheat bran on the quality of the sponge cake can be changed, and even have a positive effect. Considering the finer taste of the wheat bran powder in the present invention, its improvement of the edible quality is more obvious.

[0042] Table 1 Ultrafine grinding of wheat bran is beneficial for maintaining uniform pores in sponge cakes

[0043]

[0044]

[0045] Different superscript letters indicate significant differences between groups in the same column, P < 0.05.

[0046] Table 2 Detection results of the wheat bran powder in the present invention improving the texture quality of sponge cakes

[0047]

[0048] Different superscript letters indicate significant differences between groups in the same column, P < 0.05.

[0049] Example 2: Influence of Low Addition Amount of Wheat Bran Flour on the Texture of Steamed Sponge Cake

[0050] (1) The wheat bran was pulverized into ultrafine wheat bran whole powder with an average particle size ≤ 50 μm by a pneumatic impact mill. The proportion of particles with a particle size of 100 μm or more detected by a laser particle size analyzer was ≤ 0.2%; the proportion of particles with a particle size of 50 - 100 μm was ≤ 10%; the rest were particles with a particle size of 50 μm or less.

[0051] (2) The raw and auxiliary materials were proportioned by weight percentage calculated on a dry basis: 20% wheat bran flour, 74% wheat flour, 2.0% dry yeast powder, and 4% sugar.

[0052] (3) After the raw and auxiliary materials were mixed evenly, 1.2 times the amount of drinking water was added and mixed evenly to make a batter. The batter was placed in a proofing box and fermented for 40 minutes at 30°C and 85% humidity.

[0053] (4) The batter was poured into a mold and placed in a steamer. After secondary fermentation at room temperature for 10 minutes, it was steamed over high heat for 25 minutes.

[0054] To compare the steamed sponge cakes prepared from three common low addition amounts of wheat bran flour (5% wheat bran and 90% wheat flour; 10% wheat bran and 85% wheat flour; 15% wheat bran and 80%) and the one without wheat bran flour (95% wheat flour, as a control), the texture quality results of the steamed sponge cakes prepared by the above method are shown in Table 3. When the bran addition amount ranges from 5% to 15%, the elasticity, chewiness, and adhesiveness of the steamed sponge cake decrease uniformly with the increase of the bran addition amount. However, when the addition amount increases to 20%, the elasticity, chewiness, and adhesiveness increase significantly instead. It shows that the steamed sponge cake with a 20% addition amount has a chewy and durable chewing texture, and does not damage the texture and edible quality of the steamed sponge cake like a small amount of addition (5% - 10%).

[0055] Table 3 Influence of Low Addition Amount of Wheat Bran Flour in the Invention on the Texture of Steamed Sponge Cake

[0056]

[0057] Different superscript letters indicate significant differences between groups in the same column, P < 0.05.

[0058] Example 3: Influence of Ultrafine Wheat Bran Powder on the Texture Quality of Steamed Sponge Cake

[0059] (1) The wheat bran was pulverized into ultrafine wheat bran whole powder with an average particle size ≤ 50 μm by a turbulent impact mill. The proportion of particles with a particle size of 100 μm or more detected by a laser particle size analyzer was ≤ 0.2%; the proportion of particles with a particle size of 50 - 100 μm was ≤ 10%; the rest were particles with a particle size of 50 μm or less.

[0060] (2) The raw and auxiliary materials are proportioned by weight percentage calculated on a dry basis: wheat bran powder 40%, wheat flour 50%, dry yeast powder 0.2%, and sugar 9.8%. After mixing the raw and auxiliary materials evenly, add 2.0 times the amount of drinking water and mix evenly to make a batter.

[0061] (3) After mixing the raw and auxiliary materials evenly, add 2.0 times the amount of drinking water and mix evenly to make a batter. Place the batter in a proofing box and ferment at 30°C and 85% humidity for 40 minutes.

[0062] (4) Pour the batter into a mold and place it in a steamer. After secondary fermentation at room temperature for 10 minutes, steam it over high heat for 25 minutes.

[0063] In the present invention, the qualities of the steamed cakes prepared without adding wheat bran powder (control) and with adding 10%, 20%, 40%, and 45% of ultrafine wheat bran powder (the wheat flour is 80%, 70%, 50%, and 45% respectively) were compared (Table 4). The results showed that the elasticity, adhesiveness, and chewiness of the steamed cakes with a relatively high content of 40 - 45% of ultrafine wheat bran powder were significantly higher than those of the steamed cakes with an addition amount of 10% and 20%, and even higher than that of the control, which was beneficial to forming a high-elastic texture. However, within the addition amount range of 10 - 40%, the hardness did not change significantly with the increase in the bran addition amount, but the addition amount of 45% led to a significant increase in hardness. At the same time, the addition amount of 40% had already caused the cohesiveness to start to decrease, and the addition amount of 45% further exacerbated this downward trend, indicating that a high addition amount of bran hindered the formation of starch gel, and the relatively decreased content of wheat flour also hindered starch adhesion, resulting in poor formability of the steamed cake. Therefore, when the addition amount of bran powder in the present invention reaches 45%, the cohesiveness of the steamed cake decreases extremely significantly, the steamed cake crumbles obviously, and it loses its commercial value.

[0064] Table 4 Influence of high addition amount of wheat bran powder in the present invention on the texture of steamed cake

[0065]

[0066] Different superscript letters indicate significant differences between groups in the same column, P < 0.05.

[0067] Example 4: Comparison of sieved and reconstituted ultrafine powder

[0068] (1) Prepare wheat whole bran powder by a jet mill. The average particle size detected by a laser particle size analyzer is 19.16 μm. The analysis shows that the proportion of particles with a particle size of 100 μm and above is 0.1%; the proportion of particles with a particle size of 50 - 100 μm is 8.5%; the proportion of particles with a particle size of 50 μm and below is 91.3%.

[0069] (2) The raw and auxiliary materials are proportioned by weight percentage calculated on a dry basis: wheat bran powder 30%, wheat flour 59%, dry yeast powder 1.0%, and sugar 10%.

[0070] (3) After mixing the raw and auxiliary materials evenly, add 1.5 times the amount of drinking water and mix evenly to make a batter. Put the batter into a proofing box and ferment it at 30 °C and 85% humidity for 40 minutes.

[0071] (4) Pour the batter into a mold and place it in a steamer. After secondary fermentation at room temperature for 10 minutes, steam it over high heat for 25 minutes.

[0072] At present, many ultrafine powders are prepared by screening method. Since the components mainly composed of starch and protein are easily pulverized to obtain the lowest particle size during pulverization, while the components rich in dietary fiber are not easily pulverized and have a higher particle size, the smaller the particle size of the screened components, the less the dietary fiber content. Such ultrafine powders ignore the consistency of dietary fiber content with whole wheat bran, as well as the proportion and uniformity of particles below 50 μm. To ensure the dietary fiber content, the screened and recombined powder must be compounded with a sufficient proportion of large particle components to ensure the health effect, but the problem of edible quality cannot be solved.

[0073] The wheat whole bran powder of the present invention is compared and analyzed with the ultrafine powder obtained by screening and recombination, as shown in Table 5. Step by step, cyclone pulverization and air flow pulverization are adopted, and screening is carried out to obtain that the proportion of particles with a particle size of 100 μm and above is 30%; the proportion of particles with a particle size of 50 - 100 μm is 25%; the proportion of particles with a particle size of 50 μm and below is 45%. After testing, the average particle size of the mixed powder is 21.43 μm.

[0074] The average particle sizes of the two kinds of ultrafine powders are similar and both are below 50 μm, and the total dietary fiber contents are similar, about 40%. However, the proportion of particles ≤50 μm is different. The differences in the powder-making characteristics of the two and their effects on the quality of the steamed cake are shown in Table 5. The proportion of particles ≤50 μm (fine particles) in the wheat whole bran powder of the present invention is twice that of the screened and recombined ultrafine powder, and the water-holding capacity is 73.64% lower than that of the screened and recombined ultrafine powder. Excessive water-holding will compete with wheat flour for water absorption, which is not conducive to the formation of the steamed cake. Further, by adding 30% of the two kinds of bran powders to prepare steamed cakes for comparison, it is found that the steamed cake prepared with the wheat whole bran powder of the present invention has significantly higher cohesiveness, which also shows that a high proportion of fine particles plays a very important role in the formation of the steamed cake. The steamed cake prepared with the wheat whole bran powder of the present invention has higher elasticity, while the hardness is significantly lower than that of the steamed cake prepared with the screened and recombined ultrafine powder. This shows that a high proportion of fine particles is conducive to the formation of the soft and elastic texture of the steamed cake. Therefore, using the wheat whole bran powder of the present invention can not only completely retain various nutritional components such as dietary fiber in the whole bran, but also improve the texture and edible quality of the steamed cake by restricting the proportion of particles ≤50 μm, avoiding the problem of poor edible quality caused by uneven particle distribution in the compounded ultrafine powder.

[0075] Table 5 Influence of ultrafine powder with different proportions of particle size of 50μm and below on the texture quality of steamed sponge cake

[0076]

[0077] * indicates significant difference between two groups in the same column, P<0.05.

[0078] The embodiments described above are only a part of the embodiments of the present invention, rather than all embodiments. Based on the embodiments of the present invention, other embodiments obtained by those skilled in the art without creative efforts shall fall within the scope of protection of the present invention.

Claims

1. A high-fiber steamed sponge cake rich in whole wheat bran, the high-fiber steamed sponge cake is prepared from a high-fiber steamed sponge cake pre-mix rich in whole wheat bran, and is characterized in that, The high-fiber rice cake prefabricated powder, by weight percentage, includes 30-40% of wheat bran powder; the wheat bran powder is ultrafine wheat bran whole powder with an average particle size ≤ 50μm; the proportion of particles with a particle size exceeding 100μm in the wheat bran powder is ≤ 0.2%, the proportion of particles with a particle size of 50-100μm is ≤ 10%, and the rest are particles with a particle size less than 50μm; The preparation method of the high-fiber rice cake rich in whole wheat bran includes the following steps: (1) making the high-fiber rice cake prefabricated powder into batter by adding water; (2) performing primary fermentation under certain temperature and humidity conditions; (3) pouring it into a mold and performing secondary fermentation in a steaming container; (4) steaming; The wheat bran powder is obtained by pulverizing wheat bran with a pneumatic impact mill or a turbulent flow mill.

2. The high-fiber steamed sponge cake rich in whole wheat bran according to claim 1, characterized in that, The high-fiber rice cake prefabricated powder, by weight percentage, further includes 50-59% of wheat flour, 0.2-2% of dry yeast powder, and 4-10% of auxiliary materials.

3. A preparation method of the high-fiber steamed sponge cake rich in whole wheat bran according to claim 1 or 2, characterized in that, Including the following steps: (1) making the high-fiber rice cake prefabricated powder into batter by adding water; (2) performing primary fermentation under certain temperature and humidity conditions; (3) pouring it into a mold and performing secondary fermentation in a steaming container; (4) steaming.

4. The preparation method of the high-fiber rice cake according to claim 3, characterized in that, By weight percentage of the high-fiber rice cake prefabricated powder, the water addition amount is 120-240%; The equipment for the primary fermentation is a proofing box; The temperature of the primary fermentation is 30°C; The humidity of the primary fermentation is 85%; The time of the primary fermentation is 40 minutes; The temperature of the secondary fermentation is room temperature; The time of the secondary fermentation is 10 minutes; The steaming time is 25 minutes.

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