CN102187886A - Bread rich in soybean cellulose and preparation method thereof - Google Patents

Abstract

The invention relates to bread rich in soybean cellulose and a preparation method thereof. The preparation method comprises the following steps of: adding water into a stirring container, putting soybean curb residues, and stirring and mixing for 2 to 3 minutes; adding wheat meal, milk powder, eggs, table salt, edible oil, white sugar and yeast powder into the stirring container sequentially, mixing and stirring for 2 to 4 minutes, stirring again, adding the yeast powder for stirring for 4 to 6 minutes simultaneously, and stirring and kneading for 6 to 8 minutes to form a wheat gluten state; performing fermentation culture on the uniformly-stirred mixture at the temperature of between 15 and 35 DEG C, and performing cutting, weighing, reshaping and filling on the fermented dough into a mold; performing secondary fermentation for 20 to 30 minutes on the dough in the mold; baking the dough subjected to the secondary fermentation in an oven for 15 to 20 minutes; taking the bread out of a die, cooling, packaging, and marking to be put in storage. The bread has low cost, high nutritive value, leavened texture, stable shapes and pure and delicious taste.

Description

A kind of bread that is rich in soybean cellulose and preparation method thereof

Technical field

The present invention relates to food processing technology field, be specifically related to a kind of bread that is rich in fibre and soya and preparation method thereof.

Background technology

Before this, the bread making food mainly with wheat flour for the water of advocating peace is equipped with a small amount of other auxiliary materials, toast by fermentation and make, its nutritional labeling is the single of flour, lacking the health-care effect that person dietotherapy is held concurrently and supplemented the nutrients, only is people's meals usefulness, and nutritive value is lower.

The present invention is in order to make people in the food of life food and drink, can directly absorb the dietary cellulosic that needed by human body is wanted easily, and soybean is made the byproduct soybean residues that goods produced such as Chinese traditional food bean curd, dried bean curd, soya-bean milk, in soybean residue, be rich in high quality soybean dietary cellulosic and a certain amount of soybean protein through scientific validation, with making an addition in the wheaten food of the plain science of soybean dietary fiber, be made into delicious cellulose bread.Through inquiring about the document that still is not rich in the soybean cellulose bread product at field of food, fill up the food service industry blank.

Though begun to be rich in organic selenium bread, soy meal bread in the market, but this based food is to add additive or directly pulverize interpolation, there is the food quality safety problem in additive, the qualitative change of soy meal particle is poor, be unfavorable for the dissolving of nutritional labeling, be not easy to the absorption of human body, therefore can not satisfy the demand of consumers in general food health nutrition to nutrition.

Summary of the invention

The purpose of this invention is to provide a kind of bread and preparation method that is rich in soybean cellulose, make people in daily meals life, obtain the soybean cellulose of needed by human body easily, better meet the demand of current modern consumer the healthy food dietary cellulosic.

The present invention is achieved by the following technical solutions:

A kind of preparation method that is rich in the bread of soybean cellulose, method is as follows:

Its prescription is as follows by ratio of weight and the number of copies: wheat flour 20-25 part, soybean residue account for 8-10 part, water 8-10 part, egg 4-4.21 part, milk powder 3-3.25 part, edible oil 1-1.4 part, white sugar 1-2 part, salt 0.3-0.5 part and dusty yeast 0.15-0.2 part;

(1) at first water is put in the stirred vessel, drops into soybean residue again, mixed 2-3 minute at 60-80 rev/min;

(2) add wheat flour, milk powder, egg, salt, edible oil, white sugar and dusty yeast then successively in stirred vessel, in 60-80 rev/min, mix and stir after 2-4 minute, stir down at 100-120 rev/min again, adding dusty yeast simultaneously stirred 4-6 minute, last 150-160 rev/min is stirred and rubs 6-8 minute, present the gluten state;

(3), be placed on 15 ℃ of-35 ℃ of bottom fermentations of temperature and cultivated 2-3 hour with the mixture that stirs;

(4) dough after will fermenting, the 120-400 gram of cutting apart, weigh, shaping, dress mould;

(5) dough that will adorn mould is placed on 18 ℃ of-30 ℃ of following secondaries of temperature and proofs 20-30 minute;

(6) secondary is proofed the back dough and be put in the baking oven and toast, the baking upper temp of bread is controlled at 160 ℃-180 ℃, and temperature of lower is controlled at 180 ℃-200 ℃, stoving time 15-20 minute;

(7) take out bread from mould, after cooling, packing, marking are put in storage again;

Wherein said soybean residue is that soybean and water are that raw material is made bean product, and the byproduct that produces through pulping process is soybean residue.

The present invention has following advantage:

1, manufacturing process of the present invention is not added any additives, anticorrisive agent, helps guaranteeing the food quality safety and the person health of people's diet.

2, the present invention utilizes soybean to make the byproduct soybean residue that bean product produce, the science of carrying out preparation comprehensive utilization, can make consumer's directly edible dietary cellulosic in daily meals, help to improve digestion function of stomach and intestine, improve hyperglycaemia hypertension, help fat-reducing, also can prevent treating constipation, diseases such as hemorrhoid, intestinal cancer.

3, its process for making of the present invention is easy, is beneficial to people's implementation and operation, applicable to the now roasting cash sale of family, individual operator, also is suitable for the mechanization of modernized large and medium-sized enterprise, produces continuously.

4, the present invention utilizes soybean residue to turn waste into wealth, energy-saving and emission-reduction in a large number, and cost is low, is of high nutritive value, and the product quality is bulk, and dimensionally stable is delicious in taste pure, improves added value of product.

Figure of description

Fig. 1 is a process chart of the present invention.

The specific embodiment:

Embodiment 1:

A kind of preparation method that is rich in the bread of soybean cellulose, method is as follows: wheat flour 20kg, soybean residue account for 8kg, water 8kg, egg 4kg, milk powder 3kg, edible oil 1kg, white sugar 1kg, salt 0.3kg part and dusty yeast 0.15kg;

(1) at first water is put in the stirred vessel, drops into soybean residue again, mixed 2 minutes at 60 rev/mins;

(2) add wheat flour, milk powder, egg, salt, edible oil, white sugar and dusty yeast then successively in stirred vessel, in 60 rev/mins, mix and stir after 2 minutes, stir down at 100 rev/mins again, adding dusty yeast simultaneously stirred 4 minutes, last 150 rev/mins are stirred and rub 6 minutes, present the gluten state;

(3), be placed on 15 ℃ of bottom fermentations of temperature and cultivated 3 hours with the mixture that stirs;

(4) dough after will fermenting, 120 grams of cutting apart, weigh, shaping, dress mould;

(5) dough that will adorn mould is placed on 18 ℃ of following secondaries of temperature and proofs 30 minutes;

(6) secondary is proofed the back dough and be put in the baking oven and toast, the baking upper temp of bread is controlled at 160 ℃, and temperature of lower is controlled at 180 ℃, stoving time 15 minutes;

(7) take out bread from mould, after cooling, packing, marking are put in storage again.

Embodiment 2:

A kind of preparation method that is rich in the bread of soybean cellulose, method is as follows:

Its prescription is as follows by ratio of weight and the number of copies: wheat flour 25kg, soybean residue account for 10kg, water 10kg, egg 4.21kg, milk powder 3.25kg, edible oil 1.4kg, white sugar 2kg, salt 0.5kg and dusty yeast 0.2kg;

(1) at first water is put in the stirred vessel, drops into soybean residue again, mixed 3 minutes at 80 rev/mins;

(2) add wheat flour, milk powder, egg, salt, edible oil, white sugar and dusty yeast then successively in stirred vessel, in 80 rev/mins, mix and stir after 4 minutes, stir down at 120 rev/mins again, adding dusty yeast simultaneously stirred 6 minutes, last 160 rev/mins are stirred and rub 8 minutes, present the gluten state;

(3), be placed on 35 ℃ of bottom fermentations of temperature and cultivated 2 hours with the mixture that stirs;

(4) dough after will fermenting, 400 grams of cutting apart, weigh, shaping, dress mould;

(5) dough that will adorn mould is placed on 30 ℃ of following secondaries of temperature and proofs 20 minutes;

(6) secondary is proofed the back dough and be put in the baking oven and toast, the baking upper temp of bread is controlled at 180 ℃, and bottom temp is controlled at 200 ℃, stoving time 20 minutes;

(7) take out bread from mould, after cooling, packing, marking are put in storage again.

Claims (2)

1. preparation method that is rich in the bread of soybean cellulose is characterized in that method is as follows:

Its prescription is as follows by ratio of weight and the number of copies: wheat flour 20-25 part, soybean residue account for 8-10 part, water 8-10 part, egg 4-4.21 part, milk powder 3-3.25 part, edible oil 1-1.4 part, white sugar 1-2 part, salt 0.3-0.5 part and dusty yeast 0.15-0.2 part;

(1) at first water is put in the stirred vessel, drops into soybean residue again, mixed 2-3 minute at 60-80 rev/min;

(2) add wheat flour, milk powder, egg, salt, edible oil, white sugar and dusty yeast then successively in stirred vessel, in 60-80 rev/min, mix and stir after 2-4 minute, stir down at 100-120 rev/min again, adding dusty yeast simultaneously stirred 4-6 minute, last 150-160 rev/min is stirred and rubs 6-8 minute, present the gluten state;

(3), be placed on 15 ℃ of-35 ℃ of bottom fermentations of temperature and cultivated 2-3 hour with the mixture that stirs;

(4) dough after will fermenting, the 120-400 gram of cutting apart, weigh, shaping, dress mould;

(5) dough that will adorn mould is placed on 18 ℃ of-30 ℃ of following secondaries of temperature and proofs 20-30 minute;

(6) secondary is proofed the back dough and be put in the baking oven and toast, the baking upper temp of bread is controlled at 160 ℃-180 ℃, and temperature of lower is controlled at 180 ℃-200 ℃, and stoving time is 15-20 minute;

(7) take out bread from mould, after cooling, packing, marking are put in storage again;

Wherein said soybean residue is that soybean and water are that raw material is made bean product, and the byproduct that produces through pulping process is soybean residue.

2. bread of making according to the preparation method of the described a kind of bread that is rich in soybean cellulose of claim 1.

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