CN104247733A - Nutritional health bread rich in wheat bran dietary fiber and preparation method of nutritional health bread - Google Patents
Nutritional health bread rich in wheat bran dietary fiber and preparation method of nutritional health bread Download PDFInfo
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Abstract
The invention discloses a nutritional health bread rich in wheat bran dietary fiber and a preparation method of the nutritional health bread. The bread is light brown, full in appearance, smooth in surface and normal in size, and does not have cracks and is not deformed. The internal structure is uniformly spongy, fine, soft and flexible, and the bread has light fresh scent and sweet taste of wheat bran, does not have pungent smell, and is good in palatability. The bread has the advantages as follows: 1 the dietary fiber prepared from the raw material of wheat bran through compound enzymolysis is added into the bread, and the dietary fiber has the functions of moistening lung, moisturizing skin, preventing and resisting cancer, strengthening the spleen and harmonizing the stomach, blackening and strengthening hair and clearing intestines and stomach, so that the nutrition and functionality of the nutritional bread are improved; 2 the bran is soaked, washed and rinsed so as to remove protein, starch and phytic acid, so that the palatability of the bread is improved; 3 the water-soluble dietary fiber is added in raw materials of the bread, so that the rheological property and nutritional property of the bread are changed, and the nutrition arrangement of the bread is scientific and reasonable.
Description
Technical field
The present invention relates to a kind of the nutrition and health care bread and the preparation method that are rich in bran dietary fiber, belong to food processing field.
Background technology
Bread is the common food of people, and it take wheat flour as primary raw material, through batching and dough, fermentation, shaping and the technique such as to cure and be made, easy to carry and use, deeply favor by consumers in general, particularly in the morning, become main breakfast food.But along with the raising of living standards of the people and the transformation of philosophy of life, people are not only food for food and satisfy and pursue its trophism, functional, health.
Dietary fiber is current a kind of functional food ingredient of generally acknowledging in the world, be called as " the 7th nutrient " except water, protein, carbohydrate, lipid, vitamin, the large nutrient of mineral matter 6, and be described as a kind of food additives of greatest concern in 21 century food industry, there is special health care and food modifying function.Dietary fiber can as the effective functional health-care food prevention of various diseases of one, and there is the special efficacies such as water-retaining property, Oil keeping, improvement food color and local flavor, human consumption can be improved absorb, strengthen body discharges function, promote the diet structure balance of human body, hinder human body to some eutrophic too much absorptions, keep function equilibrium, there is anticancer, step-down, reducing blood lipid, reducing slimming machine prevent the effects such as all kinds of calculus.
Wheat bran is the byproduct obtained after wheat processing processing flour, and in the past, wheat bran is mainly used as feed, and economic worth is not high.In fact, wheat bran can carry out multi-level exploitation, and deep processing potentiality are large, social connections are many.Dietary fiber containing nearly half in wheat bran, be the good source of processing dietary fiber, produce dietary fiber with wheat bran, natural health, with low cost, security is high, by force functional.In addition, wheat bran as Chinese medicine simply, the nutritional labeling containing a large amount of needed by human, there is moistening lung, skin care, cancer-resisting, strengthening the spleen and stomach, crow send out solid to send out, the effect such as cleaning stomach, there is very high value medical health care.Measure according to modern scientific research, its p-aminobenzoic acid content is the highest in plant, and p-aminobenzoic acid is the required material of human body cell division, and has the effect of recovery coat color.Edible wheat bran fiber has multiple food therapy health effect, can do the additive of food, is widely used in the making of bread, biscuit etc., also direct-edible.Current wheat bran often in the mode of directly adding, because bran dietary fiber mostly is insoluble dietary fiber, is difficult to play due effect, and have impact on the taste of bread, accomplish scale production not yet at present in bread making process.
Summary of the invention
The present invention is directed to the problems referred to above and a kind of nutrition and health care bread being rich in bran dietary fiber and preparation method thereof is provided.
For achieving the above object, the technical solution used in the present invention is as follows:
The invention provides a kind of nutrition and health care bread being rich in bran dietary fiber, is formulated by following raw material: Quality Wheat powder, corn flour, bran dietary fiber, white granulated sugar, bread improver, yeast, and milk powder butter, water, salt form; Its quality group becomes: 180 parts, Quality Wheat powder, corn flour 70 parts, bran dietary fiber 3 parts, white granulated sugar 30 parts, bread improver 6 parts, 5 parts, yeast, milk powder 12 parts, 30 parts, butter, 100 parts, water, salt 1.5 parts.
A kind of nutrition and health care bread being rich in bran dietary fiber of the present invention, be achieved through the following channels: by 120 parts of Quality Wheat powder, 70 portions of corn flour, 10 parts of bran dietary fibers, 30 portions of white granulated sugars, 6 parts of bread improvers, 5 parts of yeast, 12 parts of milk powder, 80 parts of water, 1.5 parts of salt first low rate mixing 5 ~ 10min in mixer, then dough be about to formed time add 30 parts of butter and moderate-speed mixer about 4 ~ 5min until the smooth non-stick pan of dough; The dough be stirred is placed on standing for fermentation 120min in the proofing box of temperature 30 DEG C, relative humidity 75%, add after taking-up residue 60 parts of Quality Wheat powder, 20 parts of water and carry out second time stir, put into proofing box about the standing for fermentation 50min of temperature 32 DEG C, relative humidity 80% after having stirred, to dough fermentation maturation is (standard of bread maturation be the pitting after the forefinger pressing of dough center neither rebound also not under); Then by bulk dough segmentation to every block about 100 grams and weigh, rub with the hands circle, proof, proofing temperature 40 DEG C, relative humidity 90%, time 40min; Baking temperature face fire 210 DEG C, the fire in a stove before fuel is added 180 DEG C, time about 15min, after coming out of the stove, bag naturally cools to 35 DEG C of i.e. obtained nutrition and health care bread being rich in bran dietary fiber.
Bran dietary fiber above-mentioned in the present invention is achieved through the following channels:
(1) washing by soaking: wheat bran is soaked 15-30min in water, clear water washs, remove portion protein and starch, collects wet wheat bran for subsequent use;
(2) decompose phytic acid: the weight ratio adding water to wheat bran and water is 1:8-1:10, adjust pH to 5.0-6.0,45-60 DEG C to stir 2-4 hour with citric acid, decompose phytic acid, then wash with water to neutrality, the weight ratio of adjustment wheat bran and water is 1:8-1:10;
(3) Protease Treatment: add 1 ~ 2% protease, under pH5.0,25 DEG C of conditions, under ultrasonic assistant effect, enzymolysis 30 ~ 60 min, boils the enzyme that goes out after enzymolysis terminates;
(4) AMS process: again add 0.1 ~ 0.3% AMS, under pH6.0,30 DEG C of conditions, under ultrasonic assistant effect, enzymolysis 20 ~ 30 min, boils the enzyme that goes out after enzymolysis terminates;
(5) filter: the wheat bran liquid after enzymolysis processing is filtered, wash and collect wet wheat bran;
(6) decolour: wet wheat bran is bleached 10min with the liquor natrii hypochloritis of 15 times of wet wheat bran weight 0.8% under pH6.0 condition, is washed to neutrality;
(7) dry pulverizing: dry under 60 DEG C of conditions, pulverize, cross 80 mesh sieves, be i.e. obtained bran water insoluble diedairy fiber;
(8) function transforms: the ratio of bran water insoluble diedairy fiber and water-soluble dietary fiber 5:1 in mass ratio mixed, obtain the composite dietary fiber of multifunction.
Above-mentioned water-soluble dietary fiber, it is characterized in that the mixture of one or more in carragheen, xanthans, pectin, konjaku powder.
The composition of bread improver of the present invention and proportioning are: 30 parts, ascorbic acid, monoglyceride 50 parts, stearic acid sodium lactate 150 parts, TGase 0.02 part, 0.01 part, lipase, sodium alginate 100 parts, 100 parts, gelatin.
The invention provides a kind of nutrition and health care bread being rich in bran dietary fiber, bread product is light coffee color, full appearance, smooth surface, and volume is normal, free from flaw and metaboly; Interior tissue is spongy uniformly, fine and smooth, soft, high resilience; There are light wheat bran fragrant and sweet taste, have no irritating odor, product good palatability.
The invention provides a kind of nutrition and health care bread being rich in bran dietary fiber, it is advantageous that: one is that to the addition of in bread product of the present invention with wheat bran be the dietary fiber that raw material utilizes conbined enzymolysis to prepare, there is moistening lung, skin care, cancer-resisting, strengthening the spleen and stomach, crow send out solid to send out, the effect such as cleaning stomach, improve the trophism of enriched bread and functional; Two be wheat bran through washing by soaking rinsing, eliminate albumen, starch and phytic acid, improve the palatability of product; Three is with the addition of water-soluble dietary fiber in products material, and change rheological properties and the nutritive peculiarity of bread, product scientific in nutrition is reasonable.
Detailed description of the invention
The invention provides a kind of nutrition and health care bread being rich in bran dietary fiber, all containing bread improver in its raw material composition, its preparation method is: take ascorbic acid 30Kg, monoglyceride 50 Kg, stearic acid sodium lactate 150 Kg, TGase 20 g, lipase 10g, sodium alginate 100 Kg, gelatin 100 Kg, mix for subsequent use.
embodiment 1:
Be rich in the nutrition and health care bread of bran dietary fiber, concrete preparation process is as follows:
(1) bran dietary fiber preparation: wheat bran is soaked 15-30min in water, clear water washs, remove portion protein and starch, collects wet wheat bran for subsequent use; The weight ratio adding water to wheat bran and water is 1:8-1:10, and adjust pH to 5.0-6.0,45-60 DEG C to stir 2-4 hour with citric acid, decompose phytic acid, then wash with water to neutrality, the weight ratio of adjustment wheat bran and water is 1:8-1:10; Add 1 ~ 2% protease, under pH5.0,25 DEG C of conditions, under ultrasonic assistant effect, enzymolysis 30 ~ 60 min, boils the enzyme that goes out after enzymolysis terminates; Again add 0.1 ~ 0.3% AMS, under pH6.0,30 DEG C of conditions, under ultrasonic assistant effect, enzymolysis 20 ~ 30 min, boils the enzyme that goes out after enzymolysis terminates; Wheat bran liquid after enzymolysis processing is filtered, washes and collect wet wheat bran; Wet wheat bran is bleached 10min with the liquor natrii hypochloritis of 15 times of wet wheat bran weight 0.8% under pH6.0 condition, is washed to neutrality; Dry under 60 DEG C of conditions, pulverize, cross 80 mesh sieves, be i.e. obtained bran water insoluble diedairy fiber; The ratio of bran water insoluble diedairy fiber and carragheen 5:1 is in mass ratio mixed, obtains the composite dietary fiber of multifunction;
(2) prepare burden: take 120Kg Quality Wheat powder, 70Kg corn flour, 3Kg bran dietary fiber, 30Kg white granulated sugar, 6Kg bread improver, 5Kg yeast, 12Kg milk powder, 80Kg water, 1.5Kg salt;
(3) first time stir: by above-mentioned raw materials first low rate mixing 5 ~ 10min in mixer, then dough be about to formed time add 30Kg butter and moderate-speed mixer about 4 ~ 5min until the smooth non-stick pan of dough;
(4) main fermentation: the dough be stirred is placed on standing for fermentation 120min in the proofing box of temperature 30 DEG C, relative humidity 75%;
(5) second time stir: take out dough after fermentation ends, add 60Kg Quality Wheat powder, 20Kg water and carry out second time stirring;
(6) after fermentation: proofing box about the standing for fermentation 50min putting into temperature 32 DEG C, relative humidity 80% after having stirred, to dough fermentation maturation is (standard of bread maturation be the pitting after the forefinger pressing of dough center neither rebound also not under);
(7) stripping and slicing weighs: split by bulk dough to every block about 100g and weigh;
(8) proof: face rubbed soon with the hands circle, proof, proofing temperature 40 DEG C, relative humidity 90%, time 40min;
(9) toast: baking temperature face fire 210 DEG C, the fire in a stove before fuel is added 180 DEG C, time about 15min;
(10) cool: after coming out of the stove, bag naturally cools to 35 DEG C of i.e. obtained nutrition and health care bread being rich in bran dietary fiber.
embodiment 2:
Be rich in the nutrition and health care bread of bran dietary fiber, concrete preparation process is as follows:
(1) bran dietary fiber preparation: wheat bran is soaked 15-30min in water, clear water washs, remove portion protein and starch, collects wet wheat bran for subsequent use; The weight ratio adding water to wheat bran and water is 1:8-1:10, and adjust pH to 5.0-6.0,45-60 DEG C to stir 2-4 hour with citric acid, decompose phytic acid, then wash with water to neutrality, the weight ratio of adjustment wheat bran and water is 1:8-1:10; Add 1 ~ 2% protease, under pH5.0,25 DEG C of conditions, under ultrasonic assistant effect, enzymolysis 30 ~ 60 min, boils the enzyme that goes out after enzymolysis terminates; Again add 0.1 ~ 0.3% AMS, under pH6.0,30 DEG C of conditions, under ultrasonic assistant effect, enzymolysis 20 ~ 30 min, boils the enzyme that goes out after enzymolysis terminates; Wheat bran liquid after enzymolysis processing is filtered, washes and collect wet wheat bran; Wet wheat bran is bleached 10min with the liquor natrii hypochloritis of 15 times of wet wheat bran weight 0.8% under pH6.0 condition, is washed to neutrality; Dry under 60 DEG C of conditions, pulverize, cross 80 mesh sieves, be i.e. obtained bran water insoluble diedairy fiber; The ratio of bran water insoluble diedairy fiber and pectin and konjaku powder 5:0.5:0.5 is in mass ratio mixed, obtains the composite dietary fiber of multifunction;
(2) prepare burden: take 1200g Quality Wheat powder, 700g corn flour, 30g bran dietary fiber, 300g white granulated sugar, 60g bread improver, 50g yeast, 120g milk powder, 800g water, 15g salt;
(3) first time stir: by above-mentioned raw materials first low rate mixing 5 ~ 10min in mixer, then dough be about to formed time add 300g butter and moderate-speed mixer about 4 ~ 5min until the smooth non-stick pan of dough;
(4) main fermentation: the dough be stirred is placed on standing for fermentation 120min in the proofing box of temperature 30 DEG C, relative humidity 75%;
(5) second time stir: take out dough after fermentation ends, add 600g Quality Wheat powder, 200g water and carry out second time stirring;
(6) after fermentation: proofing box about the standing for fermentation 50min putting into temperature 32 DEG C, relative humidity 80% after having stirred, to dough fermentation maturation is (standard of bread maturation be the pitting after the forefinger pressing of dough center neither rebound also not under);
(7) stripping and slicing weighs: split by bulk dough to every block about 100g and weigh;
(8) proof: face rubbed soon with the hands circle, proof, proofing temperature 40 DEG C, relative humidity 90%, time 40min;
(9) toast: baking temperature face fire 210 DEG C, the fire in a stove before fuel is added 180 DEG C, time about 15min;
(10) cool: after coming out of the stove, bag naturally cools to 35 DEG C of i.e. obtained nutrition and health care bread being rich in bran dietary fiber.
embodiment 3:
Be rich in the nutrition and health care bread of bran dietary fiber, concrete preparation process is as follows:
(1) bran dietary fiber preparation: wheat bran is soaked 15-30min in water, clear water washs, remove portion protein and starch, collects wet wheat bran for subsequent use; The weight ratio adding water to wheat bran and water is 1:8-1:10, and adjust pH to 5.0-6.0,45-60 DEG C to stir 2-4 hour with citric acid, decompose phytic acid, then wash with water to neutrality, the weight ratio of adjustment wheat bran and water is 1:8-1:10; Add 1 ~ 2% protease, under pH5.0,25 DEG C of conditions, under ultrasonic assistant effect, enzymolysis 30 ~ 60 min, boils the enzyme that goes out after enzymolysis terminates; Again add 0.1 ~ 0.3% AMS, under pH6.0,30 DEG C of conditions, under ultrasonic assistant effect, enzymolysis 20 ~ 30 min, boils the enzyme that goes out after enzymolysis terminates; Wheat bran liquid after enzymolysis processing is filtered, washes and collect wet wheat bran; Wet wheat bran is bleached 10min with the liquor natrii hypochloritis of 15 times of wet wheat bran weight 0.8% under pH6.0 condition, is washed to neutrality; Dry under 60 DEG C of conditions, pulverize, cross 80 mesh sieves, be i.e. obtained bran water insoluble diedairy fiber; The ratio of bran water insoluble diedairy fiber and xanthans 5:1 is in mass ratio mixed, obtains the composite dietary fiber of multifunction;
(2) prepare burden: take 120Kg Quality Wheat powder, 70Kg corn flour, 3Kg bran dietary fiber, 30Kg white granulated sugar, 6Kg bread improver, 5Kg yeast, 12Kg milk powder, 80Kg water, 1.5Kg salt;
(3) first time stir: by above-mentioned raw materials first low rate mixing 5 ~ 10min in mixer, then dough be about to formed time add 30Kg butter and moderate-speed mixer about 4 ~ 5min until the smooth non-stick pan of dough;
(4) main fermentation: the dough be stirred is placed on standing for fermentation 120min in the proofing box of temperature 30 DEG C, relative humidity 75%;
(5) second time stir: take out dough after fermentation ends, add 60Kg Quality Wheat powder, 20Kg water and carry out second time stirring;
(6) after fermentation: proofing box about the standing for fermentation 50min putting into temperature 32 DEG C, relative humidity 80% after having stirred, to dough fermentation maturation is (standard of bread maturation be the pitting after the forefinger pressing of dough center neither rebound also not under);
(7) stripping and slicing weighs: split by bulk dough to every block about 100g and weigh;
(8) proof: face rubbed soon with the hands circle, proof, proofing temperature 40 DEG C, relative humidity 90%, time 40min;
(9) toast: baking temperature face fire 210 DEG C, the fire in a stove before fuel is added 180 DEG C, time about 15min;
(10) cool: after coming out of the stove, bag naturally cools to 35 DEG C of i.e. obtained nutrition and health care bread being rich in bran dietary fiber.
Above embodiment only for illustration of technical scheme of the present invention, but not is limited; Although be described in detail by invention with reference to previous embodiment, for the person of ordinary skill of the art, still the technical scheme described in previous embodiment can be modified, or equivalent replacement has been carried out to wherein portion of techniques feature; And to these amendments or replacement, do not make the essence of appropriate technical solution depart from the spirit and scope of the present invention's technical scheme required for protection.
Claims (4)
1. one kind is rich in the nutrition and health care bread of bran dietary fiber, it is characterized in that completing according to following steps: by 120 parts of Quality Wheat powder, 70 portions of corn flour, 10 parts of bran dietary fibers, 30 portions of white granulated sugars, 6 parts of bread improvers, 5 parts of yeast, 12 parts of milk powder, 80 parts of water, 1.5 parts of salt first low rate mixing 5 ~ 10min in mixer, then dough be about to formed time add 30 parts of butter and moderate-speed mixer about 4 ~ 5min until the smooth non-stick pan of dough; The dough be stirred is placed on standing for fermentation 120min in the proofing box of temperature 30 DEG C, relative humidity 75%, add after taking-up residue 60 parts of Quality Wheat powder, 20 parts of water and carry out second time stir, put into proofing box about the standing for fermentation 50min of temperature 32 DEG C, relative humidity 80% after having stirred, to dough fermentation maturation is (standard of bread maturation be the pitting after the forefinger pressing of dough center neither rebound also not under); Then by bulk dough segmentation to every block about 100 grams and weigh, rub with the hands circle, proof, proofing temperature 40 DEG C, relative humidity 90%, time 40min; Baking temperature face fire 210 DEG C, the fire in a stove before fuel is added 180 DEG C, time about 15min, after coming out of the stove, bag naturally cools to 35 DEG C of i.e. obtained nutrition and health care bread being rich in bran dietary fiber.
2. a kind of nutrition and health care bread being rich in bran dietary fiber according to claim 1, is characterized in that described bran dietary fiber is achieved through the following channels:
(1) washing by soaking: wheat bran is soaked 15-30min in water, clear water washs, remove portion protein and starch, collects wet wheat bran for subsequent use;
(2) decompose phytic acid: the weight ratio adding water to wheat bran and water is 1:8-1:10, adjust pH to 5.0-6.0,45-60 DEG C to stir 2-4 hour with citric acid, decompose phytic acid, then wash with water to neutrality, the weight ratio of adjustment wheat bran and water is 1:8-1:10;
(3) Protease Treatment: add 1 ~ 2% protease, under pH5.0,25 DEG C of conditions, under ultrasonic assistant effect, enzymolysis 30 ~ 60 min, boils the enzyme that goes out after enzymolysis terminates;
(4) AMS process: again add 0.1 ~ 0.3% AMS, under pH6.0,30 DEG C of conditions, under ultrasonic assistant effect, enzymolysis 20 ~ 30 min, boils the enzyme that goes out after enzymolysis terminates;
(5) filter: the wheat bran liquid after enzymolysis processing is filtered, wash and collect wet wheat bran;
(6) decolour: wet wheat bran is bleached 10min with the liquor natrii hypochloritis of 15 times of wet wheat bran weight 0.8% under pH6.0 condition, is washed to neutrality;
(7) dry pulverizing: dry under 60 DEG C of conditions, pulverize, cross 80 mesh sieves, be i.e. obtained bran water insoluble diedairy fiber;
(8) function transforms: the ratio of bran water insoluble diedairy fiber and water-soluble dietary fiber 5:1 in mass ratio mixed, obtain the composite dietary fiber of multifunction.
3. a kind of nutrition and health care bread being rich in bran dietary fiber according to claim 1, is characterized in that the composition of bread improver and proportioning are: 30 parts, ascorbic acid, monoglyceride 50 parts, stearic acid sodium lactate 150 parts, TGase 0.02 part, 0.01 part, lipase, sodium alginate 100 parts, 100 parts, gelatin.
4. a kind of nutrition and health care bread being rich in bran dietary fiber according to claim 1, is characterized in that described water-soluble dietary fiber is the mixture of one or more in carragheen, xanthans, pectin, konjaku powder.
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| CN108782678A (en) * | 2018-06-22 | 2018-11-13 | 安徽盼盼食品有限公司 | A kind of processing method of whole-wheat bread |
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| CN110050815A (en) * | 2019-05-13 | 2019-07-26 | 沈阳师范大学 | A kind of production method of low GI high dietary-fiber whole-wheat bread |
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