CN104012601A - Production method of L-arabinose functional bread - Google Patents
Production method of L-arabinose functional bread Download PDFInfo
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- CN104012601A CN104012601A CN201410257500.3A CN201410257500A CN104012601A CN 104012601 A CN104012601 A CN 104012601A CN 201410257500 A CN201410257500 A CN 201410257500A CN 104012601 A CN104012601 A CN 104012601A
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Abstract
The invention discloses a production method of an L-arabinose functional bread. The L-arabinose functional bread comprises the following raw materials in percentage by weight: 100% of flour, 50%-60% of water, 0.8%-2% of yeast, 0.8%-1.2% of salt, 8%-15% of white granulated sugar, 0.1%-10% of L-arabinose, 1%-3% of milk powder, 2%-3% of grease, and 0.8%-1.3% of a bread improver. The production method comprises the following steps: weighing the raw materials according to the above proportion; processing the raw materials; charging the raw materials; molding the dough; shaping and leavening separated dough; roasting the dough and cooling; cooling and packaging the finished products; and storing the finished products in a warehouse. L-arabinose is added into the raw materials of the bread to effectively suppress absorption of sucrose by people and secretion of insulin and also reduce the rate of obesity. The L-arabinose functional bread is rich in nutrition and has health-care functions, and furthermore the bread is suitable for all human consumption and solves the problems in consumption of the bread by populations with illness such as obesity, hyperglycemia, insulin secretion disorders, or diabetes.
Description
Invention field
The present invention relates to a kind of preparation method of bread, belong to new resources health food manufacture technology field.
Background technology
Arabinose, claims again arabinose, is a kind of aldopentose.At occurring in nature, Arabinose seldom exists with monose form, is conventionally combined with other monose, is present in colloid, hemicellulose, pectic acid, bacterial polysaccharides and some glucosides with the form of heteroglycan, and it is high to hot and sour stability.Arabinose belongs to five-carbon ring aldehydo sugar, is a kind of natural sweetener that there is no heat, suppresses, because the blood sugar that absorption sucrose causes raises, therefore, can suppress obesity, prevention the treatment disease relevant to hyperglycaemia.Arabinose, as a kind of sweetener low in calories, is listed in healthy food additive by U.S. food drug surveilance office and Japanese health ministry approval, and within 2008, the China national Ministry of Public Health is approved as new resource food.The most representative physiological action of Arabinose is to affect selectively the invertase that digests sucrose in small intestine, thereby suppresses the absorption of sucrose.It is reported, add 2%L-arabinose, can suppress the absorption of 40% sucrose, also suppressed blood glucose value and raise less approximately 50% simultaneously.If Arabinose addition reaches 4%, can make blood glucose value not raise completely.The nutritious supplementary pharmaceutical or the non-prescribed medicine that are used as antiobesity agent are listed in by American Medical Association, and in the food inventory specific for health care of Japanese health ministry, Arabinose is put into the special special food supplement for regulating blood sugar.In existing bread, its sweetener mainly adopts sucrose (white granulated sugar) etc., all belongs to the unhealthy food of high sugar, high heat, low nutrition.Eat and easily cause the illnesss such as obesity, hyperglycaemia, insulin secretion imbalance, should not serve as the food of diabetic population.Along with expanding economy, the health of people to food, health care are had higher requirement, therefore develop a kind of nutritious, there is health care, be applicable to the healthy bread that everyone eats, there are wide market prospects.
Summary of the invention
The present invention is the problem that solves obesity, hyperglycaemia, insulin secretion imbalance and diabetes and other diseases crowd's edible bread, and the present invention aims to provide a kind of preparation method of Arabinose function bread, comprises the following steps:
Step 1: batching; Step 2: raw material processing; Step 3: feed intake; Step 4: dough molding; Step 5: shaping is haircuted; Step 6: toast cooling; Step 7: cooling packing; Step 8: finished product warehouse-in.
In step 1, batching and proportioning thereof are: flour 100%, water 50%～60%, i.e. fermentation are female 0.8%～2%, salt 0.8%～1.2%, white granulated sugar (sucrose) 8%～15%, Arabinose 0.1%～10% (white granulated sugar calculation of total), milk powder 1%～3%, grease 2%～3%, bread improver 0.8%～1.3%.
In step 2: A, flour sieving, raw material processing comprises the impurity elimination of will sieving before flour feeds intake, and makes its loose particles; B, activated yeast, yeast will intensify before modulation is stirred; C, water treatment, modulate water to dough and process, and ensures soft or hard, soda acid appropriateness, need be pH5～6 etc.
In step 3: first all siccatives (flour, sugar, milk powder, yeast, Arabinose etc.) are put into mixer, low rate mixing 2min, then add while stirring moist raw material (water, egg, milk etc.), continue low rate mixing 3～4min, finally in the time that dough is about to form, add grease and salt, rapid stirring 4～5min, makes dough final molding.
In step 4: the temperature of dough, when dough forms, dough temperature should be controlled at 26～28 DEG C; Fermentation, 28～30 DEG C of the temperature of fermenting cellar, relative humidity 80%～85%, fermentation time 2.5～3h.
In step 5: A, shaping, the bread that the dough fermenting is divided into definite shape by weighing are bad, shaping comprises piecemeal, weigh, rub with the hands circle, centre proofs, moulding, sabot or dress mould, in the shaping stage, dough is still in fermentation, and the process conditions of shaping chamber are 26～28 DEG C of temperature, relative humidity 85% left and right.B, proof, the process conditions that the fermentation room (case) of last fermentation proofs are 38～40 DEG C of temperature, relative humidity 80%～90%, fermentation time 55～65min.
In step 6: A, baking, adopt three sections of warm area controls, be divided into three phases:
A, the expansion stage: 160～170 DEG C of face fire, 180～185 DEG C of the fires in a stove before fuel is added, time account for total baking time 25%～30%;
B. shape the stage: 210 DEG C of face fire, the fire in a stove before fuel is added are no more than 210 DEG C, and the time accounts for total baking time 35%～40%;
C. paint the stage: 180～200 DEG C of face fire, 140～160 DEG C of the fires in a stove before fuel is added, time account for total baking time 30%～40%;
B, cooling: quenching method cooling velocity is very fast, be to use fan blast-cold; When cooling, controlling 22～26 DEG C of temperature, relative humidity 80%～85%, air velocity 300～400m/min is advisable.
Compared with sugary bread of the prior art, the present invention adds Arabinose in the making raw material of bread, can effectively suppress the absorption of human body to sucrose, suppress the secretion of insulin and the generation of obesity, blood glucose value does not raise, can prevent the generation of hyperglycaemia, nutritious, there is health care, be applicable to that everyone is edible, solve that obesity, hyperglycaemia, insulin secretion are lacked of proper care and the problem of diabetes and other diseases crowd's edible bread.
Brief description of the drawings
Fig. 1 is process chart of the present invention.
Detailed description of the invention
Referring to the flow chart 1 of breadmaking, a kind of preparation method of Arabinose function bread, comprises the following steps:
Step 1: batching;
Step 2: raw material processing;
Step 3: feed intake;
Step 4: dough molding;
Step 5: shaping is haircuted;
Step 6: toast cooling;
Step 7: cooling packing;
Step 8: finished product warehouse-in.
Wherein, in step 1, batching and proportioning thereof are: flour 100%, water 50%～60%, i.e. fermentation are female 0.8%～2%, salt 0.8%～1.2%, white granulated sugar (sucrose) 8%～15%, Arabinose 0.1%～10% (white granulated sugar calculation of total), milk powder 1%～3%, grease 2%～3%, bread improver 0.8%～1.3%.
Step 2: A, flour sieving, raw material processing comprises the impurity elimination of will sieving before flour feeds intake, and makes its loose particles; B, activated yeast, yeast will intensify before modulation is stirred; C, water treatment, modulate water to dough and process, and ensures soft or hard, soda acid appropriateness, need be pH5～6 etc.
Step 3: first all siccatives (flour, sugar, milk powder, yeast, Arabinose etc.) are put into mixer, low rate mixing 2min, then add while stirring moist raw material (water, egg, milk etc.), continue low rate mixing 3～4min, finally in the time that dough is about to form, add grease and salt, rapid stirring 4～5min, makes dough final molding.
Step 4: the temperature of dough, when dough forms, dough temperature should be controlled at 26～28 DEG C; Fermentation, 28～30 DEG C of the temperature of fermenting cellar, relative humidity 80%～85%, fermentation time 2.5～3h.
Step 5: A, shaping, the bread that the dough fermenting is divided into definite shape by weighing are bad, shaping comprises piecemeal, weigh, rub with the hands circle, centre proofs, moulding, sabot or dress mould, in the shaping stage, dough is still in fermentation, and the process conditions of shaping chamber are 26～28 DEG C of temperature, relative humidity 85% left and right.B, proof, the process conditions that the fermentation room (case) of last fermentation proofs are 38～40 DEG C of temperature, relative humidity 80%～90%, fermentation time 55～65min.
Step 6: A, baking, adopt three sections of warm area controls, is divided into three phases:
A, the expansion stage: 160～170 DEG C of face fire, 180～185 DEG C of the fires in a stove before fuel is added, time account for total baking time 25%～30%;
B. shape the stage: 210 DEG C of face fire, the fire in a stove before fuel is added are no more than 210 DEG C, and the time accounts for total baking time 35%～40%;
C. paint the stage: 180～200 DEG C of face fire, 140～160 DEG C of the fires in a stove before fuel is added, time account for total baking time 30%～40%;
B, cooling: quenching method cooling velocity is very fast, be to use fan blast-cold.When cooling, controlling 22～26 DEG C of temperature, relative humidity 80%～85%, air velocity 300～400m/min is advisable.
To those skilled in the art, obviously the invention is not restricted to the details of above-mentioned example embodiment,
And in the situation that not deviating from spirit of the present invention or essential characteristic, can realize the present invention with other concrete form.Therefore, no matter from which point, all should regard example as exemplary, and be nonrestrictive, scope of the present invention is limited by claims instead of above-mentioned explanation, is therefore intended to all changes that drop in the implication and the scope that are equal to important document of claim to include in the present invention.Any Reference numeral in claim should be considered as limiting related claim.
Claims (1)
1. a preparation method for Arabinose function bread, is mainly completed by following steps: step 1: batching; Step 2: raw material processing; Step 3: feed intake; Step 4: dough molding; Step 5: shaping is haircuted; Step 6: toast cooling; Step 7: cooling packing; Step 8: finished product warehouse-in; It is characterized in that: S1, in step 1, batching and proportioning thereof are: flour 100%, water 50%～60%, i.e. fermentation are female 0.8%～2%, salt 0.8%～1.2%, white granulated sugar (sucrose) 8%～15%, Arabinose 0.1%～10% (white granulated sugar calculation of total), milk powder 1%～3%, grease 2%～3%, bread improver 0.8%～1.3%.
S2, in step 2: A, flour sieving, raw material processing comprises the impurity elimination of will sieving before flour feeds intake, and makes its loose particles; B, activated yeast, yeast will intensify before modulation is stirred; C, water treatment, modulate water to dough and process, and ensures soft or hard, soda acid appropriateness, need be pH5～6 etc.
S3, in step 3: first all siccatives (flour, sugar, milk powder, yeast, Arabinose etc.) are put into mixer, low rate mixing 2min, then add while stirring moist raw material (water, egg, milk etc.), continue low rate mixing 3～4min, finally, in the time that dough is about to form, add grease and salt, rapid stirring 4～5min, makes dough final molding.
S4, in step 4: the temperature of dough, when dough forms, dough temperature should be controlled at 26～28 DEG C; Fermentation, 28～30 DEG C of the temperature of fermenting cellar, relative humidity 80%～85%, fermentation time 2.5～3h.
S5, in step 5: A, shaping, the bread that the dough fermenting is divided into definite shape by weighing are bad, shaping comprises piecemeal, weigh, rub with the hands circle, centre proofs, moulding, sabot or dress mould, in the shaping stage, dough is still in fermentation, and the process conditions of shaping chamber are 26～28 DEG C of temperature, relative humidity 85% left and right.B, proof, the process conditions that the fermentation room (case) of last fermentation proofs are 38～40 DEG C of temperature, relative humidity 80%～90%, fermentation time 55～65min.
S6, in step 6: A, baking, adopt three sections of warm area controls, be divided into three phases:
A, the expansion stage: 160～170 DEG C of face fire, 180～185 DEG C of the fires in a stove before fuel is added, time account for total baking time 25%～30%;
B. shape the stage: 210 DEG C of face fire, the fire in a stove before fuel is added are no more than 210 DEG C, and the time accounts for total baking time 35%～40%;
C. paint the stage: 180～200 DEG C of face fire, 140～160 DEG C of the fires in a stove before fuel is added, time account for total baking time 30%～40%;
B, cooling: quenching method cooling velocity is very fast, be to use fan blast-cold.When cooling, controlling 22～26 DEG C of temperature, relative humidity 80%～85%, air velocity 300～400m/min is advisable.
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| CN201410257500.3A CN104012601A (en) | 2014-06-05 | 2014-06-05 | Production method of L-arabinose functional bread |
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| CN201410257500.3A CN104012601A (en) | 2014-06-05 | 2014-06-05 | Production method of L-arabinose functional bread |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104970102A (en) * | 2015-03-30 | 2015-10-14 | 方明 | Making method of functional vegetable protein beverage with L-arabinose |
| CN106106634A (en) * | 2016-08-29 | 2016-11-16 | 合肥康桥工贸有限公司 | A kind of control sugar bread |
| CN108669170A (en) * | 2018-06-01 | 2018-10-19 | 益家元品实业（厦门）有限公司 | A kind of bread and preparation method thereof containing L-arabinose, xylan |
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Cited By (3)
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|---|---|---|---|---|
| CN104970102A (en) * | 2015-03-30 | 2015-10-14 | 方明 | Making method of functional vegetable protein beverage with L-arabinose |
| CN106106634A (en) * | 2016-08-29 | 2016-11-16 | 合肥康桥工贸有限公司 | A kind of control sugar bread |
| CN108669170A (en) * | 2018-06-01 | 2018-10-19 | 益家元品实业（厦门）有限公司 | A kind of bread and preparation method thereof containing L-arabinose, xylan |
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