CN101889598A - Long shelf-life konjaku high-fiber high-protein fortified bread and making method thereof - Google Patents
Long shelf-life konjaku high-fiber high-protein fortified bread and making method thereof Download PDFInfo
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- CN101889598A CN101889598A CN2010101130926A CN201010113092A CN101889598A CN 101889598 A CN101889598 A CN 101889598A CN 2010101130926 A CN2010101130926 A CN 2010101130926A CN 201010113092 A CN201010113092 A CN 201010113092A CN 101889598 A CN101889598 A CN 101889598A
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Abstract
The invention relates long shelf-life konjaku high-fiber high-protein fortified bread and a making method thereof. The long shelf-life konjaku high-fiber high-protein fortified bread comprises the following main materials in parts by weight: 65-85 parts of flour, 15-50 parts of albumen powder, 0.05-10 parts of konjaku flour, 0.05-10 parts of dietary fiber, 0.5-10 parts of bread antistaling agent, 0.001-0.1 part of quality improvement agent, 0.1-3 parts of yeast and 5-30 parts of edible fat. The making method comprises the following steps of: (1) preprocessing the dietary fiber; (2) preparing a paste; (3) blocking and rolling; (4) molding; (5) fermenting the paste; (6) roasting; and (7) obtaining finished products. The long shelf-life konjaku high-fiber high-protein fortified bread is made by compounding the konjaku flour with the dietary fiber and adding the albumen powder, which introduces a health-care value into bread, furthest satisfies the requirements of health food by people, has fiber content which is larger than 6g/100g and protein content which is larger than 15g/100g and achieves nutrition standard content requirements of China.
Description
Technical field
The invention belongs to field of food, especially a kind of long shelf-life konjaku high-fiber high-protein enriched bread and preparation method thereof.
Background technology
Bread is to accept scope one of broad range of food kind the most both at home and abroad, and itself kind local flavor is extensive, is subjected to doting on of different society age bracket consumer groups; But at present bread product on the market mostly is high sugared high oil type, and along with improving constantly of the whole levels of substance of society, the enriched bread that presses for the low grease of a kind of high-fiber high-protein of exploitation satisfies the needs of people to self health.
The Main Ingredients and Appearance of konjaku is a glucomannans, konjaku not only contains 10 several amino acids and the various trace elements of needed by human body, have more characteristics such as high fiber, water imbibition are strong, expansion rate height, konjaku have reducing blood lipid, hypoglycemic, hypotensive, fat-reducing, beauty treatment, anticancer, replenish the calcium, multiple efficacies such as salt in clean stomach, toxin expelling defaecation and adjusting or the balanced body.Ancient Times in China medical science ancient books and records Compendium of Material Medica, " ternary is lengthened the life ", " Kaibao Bencao " etc. are record to some extent all: konjaku is poisonous, flavor is hot, cold in nature, detoxifcation, detumescence, row what are arranged, the multiple function such as long-pending of reducing phlegm, loose, can cure illnesss such as malaria, amenorrhoea, furunculosis, erysipelas, scald, acute mastitis, hernia, carbuncle furuncle poison, venomous snake bite, often edible konjak food is of great benefit to health.
Protein is one of most important material in the human body, major function has: repair cell and build tissue, all cell and tissues in the constituting body, keep the normal function and metabolism of cell, form the ferment system, keep normal digestive function, make the material that transports of blood, keep the osmotic pressure of health and the Main Ingredients and Appearance of collagen, protein also participates in seven effects greatly of human body: the catalytic action of enzyme, hormonal regulating action, the delivery effect of oxygen, the contraction of muscle, the immunization of health, the support effect of health, the neutralization of body fluid.
Summary of the invention
The objective of the invention is to overcome the deficiencies in the prior art, long shelf-life konjaku high-fiber high-protein enriched bread of a kind of long shelf-life, high fiber, high protein and preparation method thereof is provided.
The objective of the invention is to be achieved through the following technical solutions:
A kind of long shelf-life konjaku high-fiber high-protein enriched bread, its raw material is formed and parts by weight are:
Flour 65-85 part
Albumen powder 15-50 part
Konjaku flour 0.05-10 part
Dietary fiber 0.05-10 part
Bread antistaling agent 0.5-10 part
Salt 0.5-2 part
Yeast 0.1-3 part
Quality improver 0.001-0.1 part
Sugar 5-30 part
Edible oil and fat 5-30 part
Water 50-120 part.
And described albumen powder is one or more a mixture of milk powder, PURE WHEY, Gluten, soyabean protein powder or peanut protein powder.
And described konjaku flour is konjac glucomannan, refining purifying konjaku micropowder or konjaku powder.
And described dietary fiber is one or more the mixture in fibre and soya, carragheen, Arabic gum, locust bean gum, pectin, xanthans, glucose oligosaccharide, the wheat bran.
And described bread antistaling agent is sugar alcohol, phosphate or sugar alcohol and phosphatic complex preparation.
And described quality improver comprises one or more the mixture in complex enzyme formulation, emulsifying agent, yeast nutritire salt, the gluten quality improver.
And described emulsifying agent is monoglyceride, SSL, CSL or cake oil.
And described edible oil and fat are one or more the mixture in animal butterfat, animal and plant fat or the artificial fat.
A kind of preparation method of long shelf-life konjaku high-fiber high-protein enriched bread, step is:
(1) pre-treatment of dietary fiber: get konjaku flour, dietary fiber, sugar and mix, add hot water and be stirred to complete gelatinization, it is standby to leave standstill cooling;
(2) dough modulation: get flour and albumen dried bean noodles and mix hybrid modulation doughs such as back adding yeast, bread antistaling agent, salt and remaining water, after the question handler moulding, add edible oil and fat and quality improver, continue to stir, left standstill 10-20 minute until evenly;
(3) round as a ball, (4) moulding of piecemeal, (5) dough fermentation, (6) baking, (7) finished product: the baking aseptic cooling in back that finishes can become long shelf-life konjaku high-fiber high-protein enriched bread by packed products.
And the modulation of described step (2) dough also adopts following steps to replace:
Plant the dough modulation: with 65-75% flour, the albumen powder of 65-75%, 25-35% sugar, the water of 20-35% and yeast hybrid modulation dough, after the question handler smooth surface, it is standby to ferment;
Interarea group's modulation: will plant the dough taking-up and tear sheet, get remaining flour, the mixed back adding of remaining albumen dried bean noodles bread antistaling agent, salt and gelatinization dietary fiber and remaining water completely, the hybrid modulation dough, after the question handler moulding, add edible oil and fat and quality improver, continue to stir, left standstill 10-20 minute until evenly.
Advantage of the present invention and good effect are:
1, the present invention is composite with konjaku flour and dietary fiber, and interpolation albumen powder, to keep healthy to be worth and be incorporated in the bread, satisfy the demand of people to greatest extent, produce a kind of fiber content greater than 6g/100g, protein content long shelf-life konjaku high-fiber high-protein enriched bread greater than the national trophic level content requirement of reaching of 15g/100g to healthy food.
2, the bread that the present invention relates to adds multiple quality improver in raw material, as complex enzyme formulation, emulsifying agent, yeast nutritire salt and gluten quality improver etc., bread behind the interpolation modifying agent has the longer shelf-life, mouthfeel is also better, the various enzyme preparations of Tian Jiaing can also make the fermentation of flour more complete simultaneously, effectively promote the absorption of nutriment.
3, the present invention adopts biotechnology such as enzyme preparation improvement dough and culture propagation and the bread preservation technique of preserving moisture, adopt culture propagation also to adopt modern technologies such as processing with enzyme preparation to improve dough simultaneously, replaced traditional breadmaking technology, the bread nutrition of producing is balanced, abundanter more.
The specific embodiment
Below in conjunction with embodiment, the present invention is further described, and following embodiment is illustrative, is not determinate, can not limit protection scope of the present invention with following embodiment.
Embodiment 1:
A kind of long shelf-life konjaku high-fiber high-protein enriched bread, its raw material is formed and parts by weight are:
70 parts in flour (Strong flour), 38 parts of albumen powders, 5 parts of konjaku flours (or konjac glucomannan), 10 parts of dietary fibers (as carragheen), 18 parts of sugar (white sugar), 12 parts of edible oil and fat (as shortening), 3 parts of antistaling agents (as maltitol), 0.8 part of salt, 2.1 parts of emulsifying agents (as cake oil), 1.8 parts in yeast (as active dry yeast), 0.007 part of quality improver (as xylanase preparation), 105 parts in water.
A kind of preparation method of long shelf-life konjaku high-fiber high-protein enriched bread, making step is:
(1) pre-treatment of dietary fiber: get konjac glucomannan, carragheen and white sugar and mix, add hot water then and be stirred to complete gelatinization, leave standstill the cooling standby;
(2) dough modulation: get Strong flour, the milk dried bean noodles mixes the active dry yeast after the back adds dissolving, maltitol, salt, cake oil, xylanase preparation, and good white sugar and konjac glucomannan and carragheen and the remaining hybrid modulation doughs such as water of gelatinization, after the question handler moulding, add shortening, grease and antistaling agent, continue to stir, left standstill 10-20 minute until evenly;
(3) piecemeal is round as a ball: the dough that ferments equivalent piecemeal on request is round as a ball then, left standstill 10-20 minute;
(4) moulding: adopt repeatedly to fold corner 90 degree method pressure roller doughs, compression moulding;
(5) dough fermentation: 28-32 ℃ of control temperature, relative humidity 70-90% fermented 2 hours, to the full high resilience of dough;
(6) baking: adopt 180 ℃ of fire in a stove before fuel is added temperature, 200 ℃ of bakings of the temperature of getting angry are ripe, toast 13 minutes;
(7) finished product: aseptic cooling got final product packed products after baking finished;
More than each raw material also comprise following kind:
Flour can be that high muscle tailored flour for bread or wet gluten content are not less than 25% wheat flour;
Albumen powder can be milk powder, PURE WHEY, Gluten, and one of them of multiple protein powder such as soyabean protein powder, peanut protein powder or two or more mixtures;
Konjaku flour can be konjac glucomannan, refining purifying konjaku micropowder or konjaku powder;
Dietary fiber can be natural plant gum such as fibre and soya, carragheen, Arabic gum, locust bean gum, pectin, xanthans, and multiple dietary fibers such as glucose oligosaccharide or wheat bran;
The bread antistaling agent can be glycitols, phosphoric acid salt or their complex preparation; Wherein glycitols mainly contains xylitol, D-sorbite, mannitol, lactitol, maltulose alcohol etc.
Salt is edible salt;
Yeast can be yeast cake, active dry yeast, promptly send out active dry yeast or wild yeasts etc.;
Quality improver can be complex enzyme formulation, emulsifying agent, yeast nutritire salt and gluten quality improver, and complex enzyme formulation comprises amylase, lipase, zytase, glucose oxidase etc.; Emulsifying agent is a monoglyceride, SSL, CSL and cake wet goods compound emulsifying agent;
Carbohydrate can be the mixture of white granulated sugar, soft white sugar, functional oligose, honey or white granulated sugar and various syrup etc. etc.;
Edible oil and fat can be animal butterfat or animal and plant fat or artificial fat, animal fat comprises rare cream, cream, anhydrous butter oil, butter, lard, suet, vegetable fat comprises peanut oil, soya-bean oil, rapeseed oil, sesame oil, palm oil, coconut wet goods, and artificial fat comprises hydrogenated oil and fat, margarine.
Content of cellulose＞6g/100g in the finished product that this method is made, protein content＞12g/100g all satisfies the requirement of high-fiber high-protein in the nutritional labeling standard.
Embodiment 2:
A kind of long shelf-life konjaku high-fiber high-protein enriched bread, its raw material is formed and parts by weight are:
70 parts of Strong flours, 28 parts of PURE WHEYs, 10 parts of milk powder, 5 parts of konjaku flours, 5 parts of carragheens, 5 parts of locust bean gums, 18 parts of soft white sugars, 16 parts of shortenings, 2 parts of xylitols, 0.8 part of salt, 1.2 parts of monoglycerides, 1.8 parts of active dry yeasts, 0.01 part of diastase, 100 parts in water.
A kind of preparation method of long shelf-life konjaku high-fiber high-protein enriched bread, making step is:
(1) pre-treatment of dietary fiber: konjac glucomannan, carragheen, locust bean gum are added again gelatinization behind the remaining soft white sugar mixing after composite with hot water, treat gelatinization fully after, cool off standby;
(2) plant the dough modulation: the Strong flour with 70%, 70% PURE WHEY, 30% soft white sugar, 26% water and whole active dry yeast hybrid modulation doughs, after the question handler smooth surface, place in the stainless steel cask, the standing for fermentation that closes the lid 5 hours (20 ℃ of room temperatures) is standby;
(3) interarea group modulation: will plant the dough taking-up and tear sheet, get remaining Strong flour, mix the back with remaining lactalbumin dried bean noodles and add milk powder, xylitol, salt, diastase and gelatinization dietary fiber and remaining hybrid modulation doughs such as water completely after the dissolving, after the question handler moulding, add shortening and monoglyceride, continue to stir, left standstill 10-20 minute until evenly;
(4) piecemeal is round as a ball: the dough that ferments equivalent piecemeal on request is round as a ball then, left standstill 10-20 minute;
(5) moulding: adopt repeatedly to fold, and corner 90 degree pressure roller doughs, compression moulding;
(6) dough fermentation: 28-32 ℃ of control temperature, relative humidity 70-90%, fermentation 1-3 hour is to the full high resilience of dough;
(7) baking: 180 ℃ of fire in a stove before fuel is added temperature, 200 ℃ of bakings of the temperature of getting angry are ripe;
(8) finished product: aseptic cooling packing get final product finished product;
Protein content＞15g/100g in its finished product, content of cellulose＞6g/100g all satisfies the requirement of high-fiber high-protein in the nutritional labeling standard.
Claims (10)
1. long shelf-life konjaku high-fiber high-protein enriched bread is characterized in that: its raw material is formed and parts by weight are:
Flour 65-85 part
Albumen powder 15-50 part
Konjaku flour 0.05-10 part
Dietary fiber 0.05-10 part
Bread antistaling agent 0.5-10 part
Salt 0.5-2 part
Yeast 0.1-3 part
Quality improver 0.001-0.1 part
Sugar 5-30 part
Edible oil and fat 5-30 part
Water 50-120 part.
2. long shelf-life konjaku high-fiber high-protein enriched bread according to claim 1 is characterized in that: described albumen powder is one or more a mixture of milk powder, PURE WHEY, Gluten, soyabean protein powder or peanut protein powder.
3. long shelf-life konjaku high-fiber high-protein enriched bread according to claim 1 is characterized in that: described konjaku flour is konjac glucomannan, refining purifying konjaku micropowder or konjaku powder.
4. long shelf-life konjaku high-fiber high-protein enriched bread according to claim 1 is characterized in that: described dietary fiber is one or more the mixture in fibre and soya, carragheen, Arabic gum, locust bean gum, pectin, xanthans, glucose oligosaccharide, the wheat bran.
5. long shelf-life konjaku high-fiber high-protein enriched bread according to claim 1 is characterized in that: described bread antistaling agent is sugar alcohol, phosphate or sugar alcohol and phosphatic complex preparation.
6. long shelf-life konjaku high-fiber high-protein enriched bread according to claim 1 is characterized in that: described quality improver comprises one or more the mixture in complex enzyme formulation, emulsifying agent, yeast nutritire salt, the gluten quality improver.
7. long shelf-life konjaku high-fiber high-protein enriched bread according to claim 6 is characterized in that: described emulsifying agent is monoglyceride, SSL, CSL or cake oil.
8. long shelf-life konjaku high-fiber high-protein enriched bread according to claim 1 is characterized in that: described edible oil and fat are one or more the mixture in animal butterfat, animal and plant fat or the artificial fat.
9. the preparation method of a long shelf-life konjaku high-fiber high-protein enriched bread as claimed in claim 1, it is characterized in that: the step of making is:
(1) pre-treatment of dietary fiber: get konjaku flour, dietary fiber, sugar and mix, add hot water and be stirred to complete gelatinization, it is standby to leave standstill cooling;
(2) dough modulation: get flour and albumen dried bean noodles and mix hybrid modulation doughs such as back adding yeast, bread antistaling agent, salt and remaining water, after the question handler moulding, add edible oil and fat and quality improver, continue to stir, left standstill 10-20 minute until evenly;
(3) round as a ball, (4) moulding of piecemeal, (5) dough fermentation, (6) baking, (7) finished product: the baking aseptic cooling in back that finishes can become long shelf-life konjaku high-fiber high-protein enriched bread by packed products.
10. the preparation method of long shelf-life konjaku high-fiber high-protein enriched bread according to claim 9 is characterized in that: the modulation of described step (2) dough also adopts following steps to replace:
Plant the dough modulation: with 65-75% flour, the albumen powder of 65-75%, 25-35% sugar, the water of 20-35% and yeast hybrid modulation dough, after the question handler smooth surface, it is standby to ferment;
Interarea group's modulation: will plant the dough taking-up and tear sheet, get remaining flour, the mixed back adding of remaining albumen dried bean noodles bread antistaling agent, salt and gelatinization dietary fiber and remaining water completely, the hybrid modulation dough, after the question handler moulding, add edible oil and fat and quality improver, continue to stir, left standstill 10-20 minute until evenly.
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2010
- 2010-02-24 CN CN2010101130926A patent/CN101889598A/en active Pending
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| CN105165964B (en) * | 2015-10-28 | 2019-07-09 | 安阳工学院 | A kind of wild chrysanthemum peanut protein bread and its production technology |
| CN105165964A (en) * | 2015-10-28 | 2015-12-23 | 安阳工学院 | Wild chrysanthemum flower and peanut protein bread and production technology thereof |
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| CN105941541A (en) * | 2016-07-20 | 2016-09-21 | 遵义医学院 | High-dietary fiber bread and preparation method thereof |
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| CN109479919A (en) * | 2018-12-06 | 2019-03-19 | 玛士撒拉（上海）医疗科技有限公司 | A kind of high protein biscuit and preparation method thereof rich in dietary fiber |
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Application publication date: 20101124 |