Low-sugar highland barley bread containing psicose and preparation method of low-sugar highland barley bread
By combining D-allulose with phosphate-modified trehalose and deacetylated konjac glucomannan, along with a complex enzyme preparation, the texture and color problems of highland barley bread were solved, achieving the effect of low-sugar, high-quality baked goods.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- GUANGZHOU HUAGONG BIOTECHNOLOGY CO LTD
- Filing Date
- 2026-02-05
- Publication Date
- 2026-04-28
AI Technical Summary
Existing technologies for barley bread have problems such as high dough stickiness, weak gluten strength, easy aging, rough texture, and dense structure. Furthermore, allulose makes it difficult for the bread surface to brown after baking, resulting in a lack of golden color and failing to meet the demand for low-sugar, high-quality baked goods.
A compound of D-allulose, phosphoric acid-modified trehalose, and deacetylated konjac glucomannan was used, along with a complex enzyme preparation, to improve the gluten network through enzymatic hydrolysis, forming a gel-gluten complex network, thereby enhancing Maillard reaction efficiency and bread appearance.
While maintaining a low sugar content, the texture and taste of the barley bread have been improved, resulting in a delicate and soft bread with a golden and shiny appearance, enhancing its appetite and visual appeal.
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Abstract
Description
Technical Field
[0001] This application relates to the field of food processing technology, and more specifically, to a low-sugar barley bread containing allulose and a method for preparing the same. Background Technology
[0002] With the increasing popularity of healthy eating concepts, functional baked goods that are low in sugar, high in fiber, and high in protein are gaining popularity among consumers. Barley, a specialty grain of the Qinghai-Tibet Plateau, is rich in dietary fiber, beta-glucan, protein, and various vitamins, and is characterized by its low fat and low sugar content, making it particularly suitable for developing healthy baked goods. However, barley flour lacks gluten protein, and when used directly in bread making, it generally results in dough that is highly viscous, weak, prone to staling, has a rough texture, and a dense structure, severely hindering its promotion and application in baked goods.
[0003] To improve the quality of highland barley bread, existing technologies often involve adding gluten, emulsifiers, and enzymes to enhance the gluten network and improve texture. For example, xylanase is used to hydrolyze arabinoxylan, releasing moisture and promoting gluten formation; glucose oxidase is added to strengthen gluten protein cross-linking; and amylase is used to improve fermentation and texture. However, these methods primarily focus on addressing the shortcomings of highland barley's inherent processing properties, and are insufficient in simultaneously achieving both low sugar content and quality optimization.
[0004] On the other hand, to meet consumer demand for low-sugar, low-calorie foods, sugar substitutes are increasingly used in baking. Allulose, as a novel natural low-calorie sweetener, has only about 0.3% of the calories of sucrose and possesses physiological functions such as not participating in blood sugar metabolism and inhibiting fat accumulation, making it considered an ideal sucrose substitute. However, the inventors discovered that allulose has significant drawbacks in baking. Its weak activity in the Maillard reaction makes it difficult for the bread surface to brown after baking, resulting in a pale appearance and a lack of the golden hue of traditional bread, thus reducing the product's visual appeal and appetite. Summary of the Invention
[0005] In order to achieve low sugar content while improving the coloring ability of barley bread after baking and enhancing its appearance, and at the same time improve the problems of easy aging, hard texture and coarse texture of barley bread, this application provides a low sugar barley bread containing allulose and its preparation method.
[0006] In a first aspect, this application provides a low-sugar barley bread containing allulose, using the following technical solution: A low-sugar barley bread containing allulose, comprising, by weight percentage, 10-15% high-gluten flour, 30-35% barley flour, 5-10% gluten, 1-3% D-allulose, 4-6% trehalose, 0.06-0.08% complex enzyme and 14-16% improver, with the balance being water, wherein the trehalose is phosphate-modified trehalose.
[0007] By adopting the above technical solution, D-allulose, as a novel low-calorie sugar substitute, has a unique taste. When it is compounded with trehalose to prepare barley bread, allulose can exert a strong Maillard reaction to produce color and flavor substances while ensuring low sugar content, effectively overcoming the problem of sugar substitute bread not being colored.
[0008] Furthermore, this application uses phosphate-modified trehalose, which introduces phosphate groups into the trehalose. On the one hand, phosphate groups have a strong hydration capacity, which can improve the moisture retention of trehalose, more effectively inhibit starch retrogradation, enhance the water retention and anti-aging ability of dough, and also enhance the interaction between trehalose and gluten proteins, improve dough rheology, and enhance dough stability. On the other hand, modified trehalose can further enhance the Maillard reaction activity and rate of allulose. The negatively charged phosphate groups can form electrostatic attraction with the positively charged amino groups of amino acids. Although trehalose itself is a non-reducing sugar, through the attraction of phosphate groups, allulose can be anchored around amino acids, building a molecular bridge between reducing sugars and amino acids, increasing the contact probability between aldehyde groups and amino groups, significantly accelerating the Maillard reaction efficiency, inhibiting the occurrence of side reactions, and further improving the uniformity and gloss of the coloring of the sugar substitute bread.
[0009] Optionally, the method for preparing the phosphoric acid-modified trehalose includes the following steps: Add trehalose to water and stir until a trehalose solution is formed; Add sodium tripolyphosphate and sodium trimetaphosphate in a mass ratio of (5-7):1 to the trehalose solution under stirring conditions, adjust the pH of the solution to 8.5-9.5, stir the reaction at 70-80℃ for 5-8 hours, cool and neutralize, precipitate with ethanol, separate the solid and liquid, wash and dry to obtain the final product.
[0010] Optionally, it also includes 2-3% deacetylated konjac glucomannan with a degree of deacetylation of 42-51%.
[0011] Optionally, the preparation method of the deacetylated konjac glucomannan includes the following steps: Add konjac glucomannan to sodium carbonate solution, stir well, then add anhydrous ethanol and continue stirring to obtain a mixture; The mixture is centrifuged, the precipitate is washed, the ethanol is evaporated at 25-35℃, and the mixture is then freeze-dried under vacuum, ground, and sieved to obtain the final product.
[0012] By adopting the above technical solution, konjac glucomannan can form a thermally irreversible elastic gel under alkaline or heated conditions. Its three-dimensional network structure can interpenetrate with gluten proteins such as gluten to form a gel-gluten composite network. On the one hand, it provides a physical support framework, greatly enhancing the strength and gas-holding and water-locking capacity of barley dough. In synergy with phosphoric acid-modified trehalose, it effectively improves the problems of easy aging, hard texture, and coarse texture of barley dough. On the other hand, this composite network can have a certain encapsulation or confinement effect on the D-allulose and trehalose synergistic system, allowing them to be slowly released during baking. This protects the thermal decomposition of D-allulose in the early stage of baking, thereby increasing its participation in the later stage of the Maillard reaction, achieving a uniform and mild browning reaction from the inside out, and enhancing the attractiveness and appetite of bread products.
[0013] Furthermore, the inventors used sodium carbonate to remove the acetyl groups of konjac glucomannan, which is gentler and more effective. This significantly improves the binding strength, rheological properties, and thermal stability of konjac glucomannan, providing a stable gel network. During high-temperature baking, the dough is less prone to softening or collapsing.
[0014] Optionally, the complex enzyme includes cellulase, α-amylase, maltose amylase, glucose oxidase, glucoamylase, xylanase, and lipase.
[0015] Optionally, the improver may include yeast, butter, eggs, and salt.
[0016] By adopting the above technical solutions, cellulase and xylanase can decompose non-starch polysaccharides in highland barley flour, release bound water, and effectively improve the gluten formation environment; α-amylase, maltose amylase, and glucoamylase can gradually convert starch into fermentable sugars and dextrins, providing fermentation substrates, increasing sweetness, and improving bread surface area and texture; glucose oxidase helps strengthen the gluten network and improve dough elasticity; lipase can optimize lipid distribution and improve dough processing operability and bread softness.
[0017] Secondly, this application provides a method for preparing low-sugar barley bread containing allulose, using the following technical solution: A method for preparing a low-sugar barley bread containing allulose includes the following steps: Mix highland barley flour with some water and compound enzymes until smooth, shape the mixture, and then hydrolyze it to obtain enzymatically hydrolyzed highland barley dough. The enzymatically hydrolyzed barley dough is mixed with high-gluten flour, trehalose, D-allulose, remaining water and improver, stirred, relaxed, shaped, proofed, baked and cooled to obtain the final product.
[0018] Optional baking conditions are: top heat 210-220℃, bottom heat 110-120℃, bake for 20-30 minutes.
[0019] By adopting the above technical solution, the barley flour is first enzymatically hydrolyzed using a compound enzyme preparation to obtain enzymatically hydrolyzed barley dough. Then, it is mixed, stirred, relaxed, shaped, proofed, and baked with other ingredients. The compound enzyme can fully act on the barley flour, decompose fiber and starch, release sugar and improve texture, and prevent premature contact with raw materials such as salt and sugar from affecting enzyme activity. It also helps to form a high-quality gluten network with the high-gluten flour and wheat gluten added later, effectively improving the problem of easy staling of whole wheat bread and improving the bread's taste and texture.
[0020] In summary, this application has the following beneficial effects: 1. This application utilizes a compound enzyme preparation to enzymatically hydrolyze barley flour to improve the problem of easy staling in whole wheat bread. The preparation of barley bread uses a compound of D-allulose and trehalose. Under the premise of ensuring low sugar content, allulose can effectively exert a strong Maillard reaction to produce color and flavor substances, effectively overcoming the problem of sugar substitute bread not being colored.
[0021] 2. In this application, phosphoric acid-modified trehalose is preferred. Introducing phosphate groups into trehalose improves its moisture retention, effectively inhibits starch retrogradation, enhances the dough's water retention and anti-aging ability, strengthens the interaction between trehalose and gluten protein, and improves dough stability. On the other hand, under the attraction of electrostatic forces, the phosphate groups in the modified trehalose can anchor allulose around amino acids, building a molecular bridge between reducing sugars and amino acids, significantly accelerating the efficiency of the Maillard reaction, inhibiting the occurrence of side reactions, and further improving the color uniformity and gloss of the sugar substitute bread.
[0022] 3. This application adds deacetylated konjac glucomannan, which has strong baking stability and binding strength. During baking, it can cross-link with gluten proteins such as wheat gluten to form a gel-gluten composite network. On the one hand, it can work synergistically with phosphoric acid-modified trehalose to effectively improve the problems of easy aging, hard texture and coarse texture of barley dough. On the other hand, this composite network can have a certain encapsulation or confinement effect on the D-allulose and trehalose synergistic system, so that they can be slowly released during baking. This protects the thermal decomposition of D-allulose in the early stage of baking, thereby increasing its participation in the later stage of Maillard reaction, realizing a uniform and mild browning reaction from the inside out, and improving the attractiveness and appetite of bread products. Detailed Implementation
[0023] The present application will be further described in detail below with reference to embodiments and comparative examples. raw material
[0024] Unless otherwise specified, all raw materials used in the embodiments and comparative examples in this application are commercially available products, specifically: D-Allulose, selected from Jiangsu Puxin Biotechnology Co., Ltd., 003; Trehalose, selected from Jiangsu Puxin Biotechnology Co., Ltd., 01; Konjac glucomannan, sourced from Nanjing Songguan Biotechnology Co., Ltd., has a purity of 99%. Cellulase, α-amylase, maltose amylase, glucose oxidase, glucoamylase, xylanase, and lipase were all selected from Ningxia Xiasheng Industrial Group Co., Ltd. Preparation examples of phosphate-modified trehalose: 1.1-1.3
[0025] Preparation Example 1.1 Phosphoric acid-modified trehalose, the preparation method of which includes the following steps: S1: Add 0.5 kg of trehalose to 1.2 kg of water and stir until a trehalose solution is formed; S2: Under stirring conditions, 0.6 kg of sodium tripolyphosphate and sodium trimephosphate in a mass ratio of 5:1 were added to the trehalose solution. The pH of the solution was adjusted to 8.55 with sodium hydroxide. The reaction was then stirred at 75°C for 8 hours to obtain the reaction solution. S3: Cool the reaction solution to room temperature, add 0.5 kg of 95% ethanol, let it stand for 12 h, then centrifuge at 4 °C and 5000 r / min for 10 min to separate solid and liquid. Dissolve the precipitate in water, then precipitate it twice with 0.3 kg of anhydrous ethanol. After centrifugation, dialyze and freeze-dry the precipitate to obtain phosphate-modified trehalose.
[0026] Preparation Example 1.2 Phosphoric acid-modified trehalose, the preparation method of which includes the following steps: S1: Add 0.5 kg of trehalose to 1.2 kg of water and stir until a trehalose solution is formed; S2: Under stirring conditions, 0.6 kg of sodium tripolyphosphate and sodium trimephosphate in a mass ratio of 6:1 were added to the trehalose solution. The pH of the solution was adjusted to 9 with sodium hydroxide. The reaction was then stirred at 75°C for 6 hours to obtain the reaction solution. S3: Cool the reaction solution to room temperature, add 0.5 kg of 95% ethanol, let it stand for 12 h, then centrifuge at 4 °C and 5000 r / min for 10 min to separate solid and liquid. Dissolve the precipitate in water, then precipitate it twice with 0.3 kg of anhydrous ethanol. After centrifugation, dialyze and freeze-dry the precipitate to obtain phosphate-modified trehalose.
[0027] Preparation Example 1.3 Phosphoric acid-modified trehalose, the preparation method of which includes the following steps: S1: Add 0.5 kg of trehalose to 1.2 kg of water and stir until a trehalose solution is formed; S2: Under stirring conditions, 0.6 kg of sodium tripolyphosphate and sodium trimephosphate in a mass ratio of 7:1 were added to the trehalose solution. The pH of the solution was adjusted to 9.5 with sodium hydroxide. The reaction was then stirred at 80°C for 5 hours to obtain the reaction solution. S3: Cool the reaction solution to room temperature, add 0.5 kg of 95% ethanol, let it stand for 12 h, then centrifuge at 4 °C and 5000 r / min for 10 min to separate solid and liquid. Dissolve the precipitate in water, then precipitate it twice with 0.3 kg of anhydrous ethanol. After centrifugation, dialyze and freeze-dry the precipitate to obtain phosphate-modified trehalose. Preparation examples of deacetylated konjac glucomannan: 2.1-2.3
[0028] Preparation Example 2.1 The preparation method of deacetylated konjac glucomannan includes the following steps: S1: Add 0.45g of sodium carbonate to 90g of deionized water and stir until homogeneous to obtain a sodium carbonate solution; S2: Add 0.9g of konjac glucomannan to sodium carbonate solution and stir at 400rpm for 2h. Then add 70g of anhydrous ethanol and continue stirring for 1h to obtain a mixture. S3: The mixture was centrifuged at 4000 rpm for 15 min to obtain the precipitate. It was washed alternately with anhydrous ethanol and distilled water until the pH of the washing filtrate was 6. The ethanol was evaporated at 25℃, and the precipitate was then freeze-dried under vacuum at -40℃ for 1.5 h. After grinding and sieving, deacetylated konjac glucomannan with a degree of deacetylation of 42% was obtained.
[0029] Preparation Example 2.2 The preparation method of deacetylated konjac glucomannan includes the following steps: S1: Add 0.7g of sodium carbonate to 95g of deionized water and stir until homogeneous to obtain a sodium carbonate solution; S2: Add 1g of konjac glucomannan to sodium carbonate solution and stir at 400rpm for 2.5h. Then add 70g of anhydrous ethanol and continue stirring for 1h to obtain a mixture. S3: Centrifuge the mixture at 4000 rpm for 15 min to obtain the precipitate. Wash it alternately with anhydrous ethanol and distilled water until the pH of the washing filtrate is 6. Evaporate the ethanol at 30℃. Then freeze-dry the precipitate under vacuum at -40℃ for 1.5 h. After grinding and sieving, deacetylated konjac glucomannan with a degree of deacetylation of 49% was obtained.
[0030] Preparation Example 2.3 The preparation method of deacetylated konjac glucomannan includes the following steps: S1: Add 1g of sodium carbonate to 100g of deionized water and stir until homogeneous to obtain a sodium carbonate solution; S2: Add 1.1g of konjac glucomannan to sodium carbonate solution and stir at 400rpm for 3h. Then add 70g of anhydrous ethanol and continue stirring for 1h to obtain a mixture. S3: Centrifuge the mixture at 4000 rpm for 15 min to obtain the precipitate. Wash it alternately with anhydrous ethanol and distilled water until the pH of the washing filtrate is 6. Evaporate the ethanol at 35℃. Then freeze-dry the precipitate under vacuum at -50℃ for 1.5 h. After grinding and sieving, deacetylated konjac glucomannan with a degree of deacetylation of 51% was obtained. Example Example 1
[0031] A low-sugar barley bread containing allulose, the raw materials and their amounts are shown in Table 1, wherein the modified trehalose was prepared in Preparation Example 1.1.
[0032] Table 1
[0033] The preparation method of the above-mentioned low-sugar barley bread containing allulose includes the following steps: S1: Add barley flour, 1 / 3 water, and compound enzyme to a bread machine, mix well, remove and shape the dough, and enzymatically hydrolyze it at 38℃ for 2 hours to obtain enzymatically hydrolyzed barley dough. S2: Mix the enzymatically hydrolyzed barley dough with high-gluten flour, yeast, trehalose, D-allulose, egg, and 1 / 3 of the water until smooth. Add butter, salt, and the remaining water and continue mixing until a thin film forms (like a glove). Shape the dough into 105g portions, let it rest for 15 minutes, then shape it into a mold. Place the mold in a proofing box and ferment for 1 hour at 38℃ and 85% humidity. Then bake in an oven at 210-220℃ (top heat) and 110-120℃ (bottom heat) for 20-30 minutes. Let it cool after baking. Example 2
[0034] A low-sugar barley bread containing allulose differs from Example 1 in that the raw materials and amounts are shown in Table 1, wherein the modified trehalose is prepared by Preparation Example 1.2, and the others are the same as in Example 1. Example 3
[0035] A low-sugar barley bread containing allulose differs from Example 1 in that the raw materials and amounts are shown in Table 1, wherein the modified trehalose is prepared by Preparation Example 1.3, and the others are the same as in Example 1. Example 4
[0036] A low-sugar barley bread containing allulose differs from Example 1 in that the raw materials also include 2% of the deacetylated konjac glucomannan prepared in Preparation Example 2.1, while the other steps are the same as in Example 1. Example 5
[0037] A low-sugar barley bread containing allulose differs from Example 2 in that the raw materials also include 2.5% of the deacetylated konjac glucomannan prepared in Preparation Example 2.2, while the other steps are the same as in Example 2. Example 6
[0038] A low-sugar barley bread containing allulose differs from Example 3 in that the raw materials also include 3% of the deacetylated konjac glucomannan prepared in Preparation Example 2.3, while the other steps are the same as in Example 3. Example 7
[0039] A low-sugar barley bread containing allulose differs from Example 4 in that deacetylated konjac glucomannan is replaced with an equal mass of undeacetylated konjac glucomannan, while the other steps are the same as in Example 4. Comparative Example
[0040] Comparative Example 1 A low-sugar barley bread containing allulose differs from Example 1 only in that the modified trehalose in the original ingredients is replaced with an equal mass of trehalose that has not undergone phosphoric acid modification.
[0041] Comparative Example 2 A low-sugar barley bread containing allulose differs from Example 1 only in that modified trehalose is not added, and the modified trehalose in the raw materials is replaced with an equal mass of D-allulose.
[0042] Comparative Example 3 A low-sugar barley bread containing allulose differs from Example 1 only in that no compound enzyme is added, and the compound enzyme in the raw materials is replaced with an equal mass of water. The preparation method of the above-mentioned low-sugar barley bread containing allulose includes the following steps: Mix high-gluten flour, barley flour, yeast, trehalose, D-allulose, egg, and half the water until smooth. Add butter, salt, and the remaining water and continue mixing until a thin film forms (like a glove). Shape the dough into 105g portions, let it rest for 15 minutes, then shape it into a mold. Place the mold in a proofing box and ferment for 1 hour at 38℃ and 85% humidity. Bake in an oven at 210-220℃ (top heat) and 110-120℃ (bottom heat) for 20-30 minutes. Let it cool after baking. Performance testing Test Example 1
[0043] The hardness, cohesiveness, and elasticity of the allulose-containing low-sugar barley breads obtained in Examples 1-7 and Comparative Examples 1-3 were tested using a texture analyzer, and the chewiness (chewiness = hardness × cohesiveness × elasticity) was calculated. Each test was performed 3 times, and the average of the 3 test results was taken as the final result and recorded in Table 2.
[0044] Table 2
[0045] According to the performance test results of the examples and comparative examples in Table 2, this application utilizes a compound enzyme to enzymatically hydrolyze highland barley flour and then uses a combination of D-allulose and trehalose to prepare highland barley bread. Under the premise of ensuring low sugar content, the texture of highland barley bread is effectively improved. The highland barley bread containing allulose prepared in this application has a finer texture, better cohesion, and a softer and chewier texture, without being dry or hard.
[0046] According to the performance test results of Example 1 and Comparative Examples 1-2, it can be seen that the use of phosphate-modified trehalose, by introducing phosphate groups into trehalose, effectively improves the moisture retention of trehalose, can effectively inhibit starch retrogradation, enhance the water retention and anti-aging ability of dough, enhance the interaction between trehalose and gluten protein, improve dough stability, and effectively improve the texture of barley bread.
[0047] According to the performance test results of Examples 1-3 and 4-6, the addition of deacetylated konjac glucomannan further reduces the hardness of barley bread and further improves its texture and taste. This is because konjac glucomannan can form a thermally irreversible elastic gel under baking conditions, interpenetrating with gluten proteins such as wheat gluten to form a gel-gluten composite network, giving the bread an excellent physical support framework. It also has a better synergistic effect with phosphate-modified trehalose, enhancing the strength and gas-holding and water-locking capacity of the barley dough, and effectively improving the problems of easy aging, hard texture and coarse texture of barley bread.
[0048] The konjac glucomannan added in Example 7 was not subjected to deacetylation treatment. It can be seen that the effect on improving the texture and taste of barley bread is not as good as in Example 4. This is because the unmodified konjac glucomannan has reduced baking resistance and its ability cannot be effectively exerted during high-temperature baking. Test Example 2
[0049] The sensory evaluation panel consisted of 10 people with food evaluation experience. They conducted a descriptive evaluation of the appearance, texture, taste, crumb degree, and bending ability of the allulose-containing low-sugar barley breads of Examples 1, 4, and 7 and Comparative Examples 1-2 of this application. The evaluation criteria are shown in Table 3. The sum of the scores of each item is the total sensory evaluation score, and the average value is recorded as the final result in Table 4.
[0050] Table 3
[0051] Table 4
[0052] As can be seen from the performance test results in Table 4, this application utilizes a compound enzyme preparation to enzymatically hydrolyze highland barley flour, and then combines it with D-allulose and phosphoric acid-modified trehalose to prepare highland barley bread. Under the premise of ensuring low sugar content, allulose can effectively exert a strong Maillard reaction to produce color and flavor substances. Compared with the group without added phosphoric acid-modified trehalose, the prepared highland barley bread has a uniform and bright golden yellow appearance, a soft and elastic texture, moderate chewiness without being dry or hard, and a rich and natural highland barley flavor.
[0053] Furthermore, in Example 4, deacetylated konjac glucomannan was added to the barley bread. It can be seen that the prepared barley bread exhibits a more uniform and appealing appearance, a finer texture, a softer and more elastic mouthfeel, and a richer, more natural barley flavor. This is because konjac glucomannan can cross-link with gluten proteins such as wheat gluten during heating to form a gel-gluten complex network. Synergistically with phosphoric acid-modified trehalose, it effectively improves the problems of easy aging, hard texture, and coarse texture in barley dough. Simultaneously, it protects against the thermal decomposition of D-allulose in the early stages of baking and increases the participation of allulose in the later Maillard reaction, achieving a uniform and gentle browning reaction from the inside out, thus enhancing the attractiveness and appetite of the barley bread product. In Example 7, the added konjac glucomannan was not deacetylated, resulting in a decrease in the sensory evaluation score of the bread product. This reflects the effect of deacetylation treatment on improving the high-temperature baking resistance of konjac glucomannan, thereby ensuring that its capabilities are effectively utilized under high-temperature baking conditions.
[0054] This specific embodiment is merely an explanation of this application and is not intended to limit it. After reading this specification, those skilled in the art can make modifications to this embodiment without contributing any inventive step, but such modifications are protected by patent law as long as they fall within the scope of the claims of this application.
Claims
1. A low-sugar barley bread containing allulose, characterized in that, The raw materials, by weight percentage, include 10-15% high-gluten flour, 30-35% highland barley flour, 5-10% gluten powder, 1-3% D-allulose, 4-6% trehalose, 0.06-0.08% compound enzyme and 14-16% improver, with the balance being water. The trehalose is phosphate-modified trehalose.
2. The low-sugar barley bread containing allulose according to claim 1, characterized in that, The method for preparing the phosphate-modified trehalose includes the following steps: Add trehalose to water and stir until a trehalose solution is formed; Add sodium tripolyphosphate and sodium trimetaphosphate in a mass ratio of (5-7):1 to the trehalose solution under stirring conditions, adjust the pH of the solution to 8.5-9.5, stir the reaction at 70-80℃ for 5-8 hours, cool and neutralize, precipitate with ethanol, separate the solid and liquid, wash and dry to obtain the final product.
3. The low-sugar barley bread containing allulose according to claim 1, characterized in that, It also includes 2-3% deacetylated konjac glucomannan with a degree of deacetylation of 42-51%.
4. The low-sugar barley bread containing allulose according to claim 3, characterized in that, The preparation method of the deacetylated konjac glucomannan includes the following steps: Add konjac glucomannan to sodium carbonate solution, stir well, then add anhydrous ethanol and continue stirring to obtain a mixture; The mixture is centrifuged, the precipitate is washed, the ethanol is evaporated at 25-35℃, and the mixture is then freeze-dried under vacuum, ground, and sieved to obtain the final product.
5. The low-sugar barley bread containing allulose according to claim 1, characterized in that, The complex enzyme includes cellulase, α-amylase, maltose amylase, glucose oxidase, glucoamylase, xylanase, and lipase.
6. The low-sugar barley bread containing allulose according to claim 1, characterized in that, The improver includes yeast, butter, eggs, and salt.
7. The method for preparing the allulose-containing low-sugar barley bread according to any one of claims 1-6, characterized in that, Includes the following steps: Mix highland barley flour with some water and compound enzymes until smooth, shape the mixture, and then hydrolyze it to obtain enzymatically hydrolyzed highland barley dough. The enzymatically hydrolyzed barley dough is mixed with high-gluten flour, trehalose, D-allulose, remaining water and improver, stirred, relaxed, shaped, proofed, baked and cooled to obtain the final product.
8. The method for preparing low-sugar barley bread containing allulose according to claim 7, characterized in that, Baking conditions: top heat 210-220℃, bottom heat 110-120℃, bake for 20-30 minutes.