CN104365732A - Bread rich in sweet potato dietary fiber and manufacturing method thereof - Google Patents
Bread rich in sweet potato dietary fiber and manufacturing method thereof Download PDFInfo
- Publication number
- CN104365732A CN104365732A CN201410679901.8A CN201410679901A CN104365732A CN 104365732 A CN104365732 A CN 104365732A CN 201410679901 A CN201410679901 A CN 201410679901A CN 104365732 A CN104365732 A CN 104365732A
- Authority
- CN
- China
- Prior art keywords
- sweet potato
- dietary fiber
- thick
- starch
- bread
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides bread rich in sweet potato dietary fiber and a manufacturing method of the bread. The raw materials used for manufacturing the bread rich in sweet potato dietary fiber include, by mass, 10-40 percent of sweet potato rough dietary fiber starchy flour, 10-40 percent of sweet potato rough dietary fiber ultra-fine powder, 10-20 percent of high hydrostatic pressure synergy enzymolysis modified sweet potato rough dietary fiber powder, 4-12 percent of extrusion sweet potato rough dietary fiber powder, 5-12 percent of sweet potato starch, 5-13 percent of sweet potato modified starch, 0.2-6 percent of food gum, 1-3 percent of egg white, 0.5-3 percent of sugar, 0.1-1 percent of salt, 0.5-3 percent of yeast and the like. When the bread rich in sweet potato dietary fiber is manufactured, the weight ratio of the raw materials and water is 100:70-110. According to the method, the manufactured bread rich in sweet potato dietary fiber is large in specific volume, and has the unique flavor of sweet potatoes, the chewy taste is achieved, the color is slightly yellow, and the good nutrition and healthcare effects are achieved.
Description
Technical field
The present invention relates to food processing field, specifically, relate to a kind of bread being rich in Rhizoma Dioscoreae esculentae dietary fiber and preparation method thereof.
Background technology
China is sweet potato plantation and big producing country, within 2012, China's sweet potato cultivated area is 3,480,000 hectares, output reaches 7,336 ten thousand tons, account for more than 70% of world's sweet potato total output, be the fifth-largest cereal crops be positioned at after wheat, paddy rice, corn, potato, play an important role in guarantee national food security and promotion socio-economic development.Sweet potato has very high nutritive value, is described as " life prolonging food " and " space food ".According to statistics, China sweet potato is mainly used in producing starch, sweet potato starch processing enterprise of China is more than 10000, wherein more than 90% is all medium-sized and small enterprises, large is main mainly with handicraft workshop, standardization and through engineering approaches degree low, technique and equipment fall behind, the accessory substances such as a large amount of slurries, slag can be produced in starch process.According to statistics, often produce 1 ton of starch and can produce about 0.5 ton of (in butt) sweet potato dregs, these sweet potato dregs can obtain the thick dietary fiber of sweet potato after the techniques such as cleaning, drying and abrasive dust, and it is rich in the compositions such as starch, dietary fiber, pectin, vitamin, mineral element.But these sweet potato dregs or the thick dietary fiber of sweet potato are not utilized effectively, and are generally arbitrarily stacked or sell at a bargain, not only polluting environment is also serious waste to resource.Therefore, urgently develop the higher value application technology of the thick dietary fiber of sweet potato, to accelerate the quick, healthy of sweet potato processing industry and sustainable development.
Bread is one of common fermented food.Tradition bread is generally that raw material makes with wheat flour, and gliadin and glutenin are necessary for the fermentation of bread, can form the distinctive network structure of gluten thus obtain the dough that has good strength, elasticity and hold gas ability.Along with the raising of expanding economy and people's living standard, consumer is also more and more higher for the demand of diet nutritional.At present, the processing byproduct of separate sources is added in bread, to improve the nutritive value of bread product, as sweet potato dregs, peanut dregs, soybean residue, tomato slag, Kiwi berry slag and pimento slag etc., its addition in bread is at about 4-12%, and object increases dietary fiber, vitamin and mineral element equal size in bread.The thick dietary fiber nutrient of sweet potato enriches, the quality raw materials making bread, but it is the same with the processing byproduct that other are originated, contained protein is different with glutenin structure from gliadin, do not have the ability forming gluten network structure, therefore it is all not suitable for being directly used in the fermented foods such as processing bread.In order to fully excavate and utilize the thick dietary fiber resource of sweet potato, be necessary a kind of novel Rhizoma Dioscoreae esculentae dietary fiber bread of exploitation and preparation method thereof.
Summary of the invention
The present invention is intended to utilize sweet potato thick dietary fiber fecula, sweet potato thick dietary fiber Ultramicro-powder, the thick food fibre powder of high static pressure coordinated enzymatic hydrolysis modification sweet potato, the thick food fibre powder of extrusion sweet potato, sweet potato starch, sweet potato starch, foodstuff glue, albumen, sugar etc. to be raw material, formation has the thick dietary fiber dough of certain cancellated sweet potato, on this basis, a kind of novel bread being rich in Rhizoma Dioscoreae esculentae dietary fiber and preparation method thereof is provided.
In order to realize the object of the invention, a kind of preparation method being rich in the bread of Rhizoma Dioscoreae esculentae dietary fiber of the present invention, comprises the steps:
1) following raw material is taken in proportion, described raw material comprises sweet potato thick dietary fiber fecula, sweet potato thick dietary fiber Ultramicro-powder, the thick food fibre powder of high static pressure coordinated enzymatic hydrolysis modification sweet potato, sweet potato starch, the thick food fibre powder of extrusion sweet potato, sweet potato starch, sweet potato starch, foodstuff glue, albumen, sugar, salt and yeast, and the mass ratio of above-mentioned each raw material is followed successively by 10-40:10-40:10-20:4-12:5-12:5-13:0.2-6:1-3:0.5-3:0.1-1:0 .5-3; When the bread of Rhizoma Dioscoreae esculentae dietary fiber is rich in making, the weight ratio of above-mentioned each raw material gross weight and water is 100:70-110;
2) it is 50-100 DEG C that the foodstuff glue getting formula ratio is dissolved in temperature, and quality is make foodstuff glue gel solution in the water of mixed powder quality 10-30%;
3) it is 30-38 DEG C that the yeast getting formula ratio is dissolved in temperature, and quality is make yeast soln in mixed powder quality 5-15% water, is placed in 30-38 DEG C of constant incubator and activates 5-20min;
4) get the sweet potato thick dietary fiber fecula of formula ratio, sweet potato thick dietary fiber Ultramicro-powder, the thick food fibre powder of high static pressure coordinated enzymatic hydrolysis modification sweet potato, the thick food fibre powder of extrusion sweet potato, sweet potato starch, sweet potato starch, albumen, sugar mixes, add the water of said mixture quality 30-60%, and add step 2) foodstuff glue gel solution, then with 80-120rpm stir 5-15min make dough/pasta;
5) to step 4) dough/pasta in add step 3) water of the yeast soln that activates and remaining formula ratio, stir 5-20min with 80-120rpm, until form the dough of uniformity;
6) by step 5) dough at 35-38 DEG C, humidity 70-85% condition bottom fermentation 40-90min;
7) by step 6) segmentation of the dough that ferments, rub shaping, at 35-38 DEG C, under humidity 70-85% condition, proof 10-60min, then at 145-160 DEG C, bake 30-45min, after cooling, namely obtain the bread being rich in Rhizoma Dioscoreae esculentae dietary fiber.
In preceding method, described yeast sources is in Saccharomyces.
In preceding method, in raw material, the granularity of sweet potato thick dietary fiber fecula, the thick food fibre powder of high static pressure coordinated enzymatic hydrolysis modification sweet potato, the thick food fibre powder of extrusion sweet potato, sweet potato starch, sweet potato starch, albumen is lower than 90 orders, preferred 90-100 order.
In preceding method, the preparation method of the thick dietary fiber fecula of described sweet potato is: pulverized by sweet potato, the 0.1M sodium acetate buffer of pH5 is added by solid-liquid ratio 1:20, and add the Thermostable α-Amylase of sweet potato weight 0.15%, at 95 DEG C of enzymolysis 1h, the centrifugal 20min of 5000rpm, removes supernatant, obtains wet Rhizoma Dioscoreae esculentae dietary fiber; To wet Rhizoma Dioscoreae esculentae dietary fiber in 50-60 DEG C of dry 24h, and Universalpulverizer crosses 100 mesh sieves after pulverizing, and to obtain final product.
In preceding method, the preparation method of described sweet potato thick dietary fiber Ultramicro-powder is: wet Rhizoma Dioscoreae esculentae dietary fiber is added micronizer, and room temperature pulverizes 1min, crosses 100 mesh sieves, to obtain final product.
In preceding method, the preparation method of the thick food fibre powder of described high static pressure coordinated enzymatic hydrolysis modification sweet potato is: in the thick dietary fiber of wet sweet potato, add the thick pectase of dietary fiber weight 0.05% and the cellulase of 0.001%, in 300MPa process 20min, 50-60 DEG C of dry 24h, Universalpulverizer crosses 100 mesh sieves after pulverizing, and to obtain final product.
In preceding method, the preparation method of the thick food fibre powder of described extrusion sweet potato is: wet Rhizoma Dioscoreae esculentae dietary fiber is added extruder, extrusion temperature 100 DEG C, screw speed 800rpm, and then Universalpulverizer is pulverized, and crosses 100 mesh sieves, to obtain final product.
In preceding method, described sweet potato starch is the starch of sweet potato starch through physical and chemical modified, includes but not limited to that pre-gelatinized starch, aging starch, starch phosphate, crosslinked starch, enzymically modified starch, super-pressure work in coordination with enzyme process modified starch etc.
In preceding method, described foodstuff glue is one or more in sweet potato pectin, Potato pectins, beet pectin, apple pectin, citrus pectin, pomelo-pectin, pineapple pectin, blueberry pectin, citrus pectin, carragheen, konjac glucomannan, guar gum, Arabic gum, hydroxypropyl methylcellulose etc.
In preceding method, described albumen is one or more in sweet potato, rice protein, Chickpea Protein, peanut protein, soybean protein, lactoferrin, whey isolate protein, casein and whey protein concentrate etc.
In preceding method, described sugar is one or more in trehalose, glucose, fructose, galactolipin, maltose, arabinose, dextrin, cyclodextrin, beta glucan, araboxylan and sugar alcohol etc.
The present invention also provides the bread being rich in Rhizoma Dioscoreae esculentae dietary fiber utilizing said method to make.
The present invention has the following advantages:
(1) this method can significantly improve the specific volume utilizing bread prepared by the thick dietary fiber of sweet potato, effectively can improve texture characteristic and the organoleptic quality of Rhizoma Dioscoreae esculentae dietary fiber bread.In gel process, sweet potato starch and converted starch can compete moisture with other compositions in dough, thus are conducive to the skeleton structure forming Rhizoma Dioscoreae esculentae dietary fiber bread; The interpolation of separate sources albumen, not only can increase the water holding capacity of the thick dietary fiber dough of sweet potato, can also improve specific volume and the nutritive value of Rhizoma Dioscoreae esculentae dietary fiber bread, and plays certain improvement Rhizoma Dioscoreae esculentae dietary fiber bread epidermis and the effect of inner color and luster; And foodstuff glue fully aquation can form sticky macromolecular substances under certain condition, thickening can be played in the dough of Rhizoma Dioscoreae esculentae dietary fiber bread, increasing sticks, improve and hold the effects such as gas ability.
(2) in the Rhizoma Dioscoreae esculentae dietary fiber bread that makes of this method, the content of protein, mineral matter, dietary fiber, vitamin and polyphenoils is obviously better than existing wheat bread.
(3) this method is simple to operate, is easy to suitability for industrialized production.
Accompanying drawing explanation
Fig. 1 is the middle micro-structure diagram being rich in the bread of Rhizoma Dioscoreae esculentae dietary fiber made of the embodiment of the present invention 3 (a) and embodiment 4 (b).
Detailed description of the invention
Following examples for illustration of the present invention, but are not used for limiting the scope of the invention.If do not specialize, the conventional means that technological means used in embodiment is well known to those skilled in the art, is raw materials usedly commercial goods.
The granularity of the sweet potato used in following examples thick dietary fiber fecula, sweet potato thick dietary fiber Ultramicro-powder, the thick food fibre powder of high static pressure coordinated enzymatic hydrolysis modification sweet potato, the thick food fibre powder of extrusion sweet potato, sweet potato starch, albumen is 90-100 order.Yeast sources is in Saccharomyces.
Wherein, the preparation method of the thick dietary fiber fecula of sweet potato is: pulverized by sweet potato, the 0.1M sodium acetate buffer of pH5 is added by solid-liquid ratio 1:20, and add the Thermostable α-Amylase of sweet potato weight 0.15%, at 95 DEG C of enzymolysis 1h, the centrifugal 20min of 5000rpm, removes supernatant, obtains wet Rhizoma Dioscoreae esculentae dietary fiber; To wet Rhizoma Dioscoreae esculentae dietary fiber in 50-60 DEG C of dry 24h, and Universalpulverizer crosses 100 mesh sieves after pulverizing, and to obtain final product.
The preparation method of sweet potato thick dietary fiber Ultramicro-powder is: wet Rhizoma Dioscoreae esculentae dietary fiber is added micronizer, and room temperature pulverizes 1min, crosses 100 mesh sieves, to obtain final product.
The preparation method of the thick food fibre powder of high static pressure coordinated enzymatic hydrolysis modification sweet potato is: in the thick dietary fiber of wet sweet potato, add the thick pectase of dietary fiber weight 0.05% and the cellulase of 0.001%, in 300MPa process 20min, 50-60 DEG C of dry 24h, Universalpulverizer crosses 100 mesh sieves after pulverizing, and to obtain final product.
The preparation method of the thick food fibre powder of extrusion sweet potato is: wet Rhizoma Dioscoreae esculentae dietary fiber is added extruder, extrusion temperature 100 DEG C, screw speed 800rpm, and then Universalpulverizer is pulverized, and crosses 100 mesh sieves, to obtain final product.
Embodiment 1 is for making each pulp furnish of the bread being rich in Rhizoma Dioscoreae esculentae dietary fiber
In the present embodiment, for making each raw material of the bread being rich in Rhizoma Dioscoreae esculentae dietary fiber be: sweet potato thick dietary fiber fecula, sweet potato thick dietary fiber Ultramicro-powder, the thick food fibre powder of high static pressure coordinated enzymatic hydrolysis modification sweet potato, the thick food fibre powder of extrusion sweet potato, sweet potato starch, sweet potato pre-gelatinized starch, citrus pectin, blueberry pectin, Arabic gum, rice protein, peanut protein, trehalose, salt and ferment, the mass ratio of above-mentioned each raw material is followed successively by 30:25:12:8:6:10:1.5:1.5:2:1:0.6:0.5:0.4:1.5.When the bread of Rhizoma Dioscoreae esculentae dietary fiber is rich in making, the weight ratio of above-mentioned each raw material gross weight and water is 100:90.
Embodiment 2 is for making each pulp furnish of the bread being rich in Rhizoma Dioscoreae esculentae dietary fiber
In the present embodiment, for making each raw material of the bread being rich in Rhizoma Dioscoreae esculentae dietary fiber be: sweet potato thick dietary fiber fecula, sweet potato thick dietary fiber Ultramicro-powder, the thick food fibre powder of high static pressure coordinated enzymatic hydrolysis modification sweet potato, the thick food fibre powder of extrusion sweet potato, sweet potato starch, sweet potato aging starch, sweet potato pectin, pomelo-pectin, carragheen, Chickpea Protein, soybean protein, trehalose, salt and yeast, the mass ratio of above-mentioned each raw material is followed successively by 25:30:10:8:6:11:2:1.5:2:0.6:1:0.8:0.6:1.5.When the bread of Rhizoma Dioscoreae esculentae dietary fiber is rich in making, the weight ratio of above-mentioned each raw material gross weight and water is 1:1.
Embodiment 3 is rich in the preparation method of the bread of Rhizoma Dioscoreae esculentae dietary fiber
According to the pulp furnish of embodiment 1, make the bread being rich in Rhizoma Dioscoreae esculentae dietary fiber, comprise the steps:
1) get the citrus pectin of formula ratio, blueberry pectin, Arabic gum are dissolved in 60 DEG C, quality is make foodstuff glue gel solution in mixed powder quality 10% water;
2) yeast getting formula ratio is dissolved in 37 DEG C of warm water and is mixed with yeast soln, is placed in constant incubator and activates stand-by, and soak time is 10min, and activation temperature is 37 DEG C;
3) get the sweet potato thick dietary fiber fecula of formula ratio, sweet potato thick dietary fiber Ultramicro-powder, the thick food fibre powder of high static pressure coordinated enzymatic hydrolysis modification sweet potato, the thick food fibre powder of extrusion sweet potato, sweet potato starch, sweet potato pre-gelatinized starch, rice protein, peanut protein, trehalose mix, add the water that quality is above-mentioned opaque amount 50%, and add step 1) in foodstuff glue gel solution, then 10min is stirred at 100 rpm, at 20 DEG C, place 12h, form dough/pasta;
4) by step 3) dough/pasta made, add salt, step 2) in yeast soln and the water of residue formula ratio, stir under 120rpm, mixing time is 10min, until form the dough of uniformity;
5) by step 4) dough made is 38 DEG C in temperature, humidity 80% condition bottom fermentation 40min;
6) by step 5) in dough segmentation, rub shaping, be 38 DEG C in temperature, proof 15min under humidity 80% condition, then at 145 DEG C, bake 45min, after cooling.
Embodiment 4 is rich in the preparation method of the bread of Rhizoma Dioscoreae esculentae dietary fiber
According to the pulp furnish of embodiment 2, make the bread being rich in Rhizoma Dioscoreae esculentae dietary fiber, comprise the steps:
1) get the sweet potato pectin of formula ratio, pomelo-pectin, carragheen are dissolved in 50 DEG C, quality is make foodstuff glue gel solution in mixed powder quality 15% water;
2) yeast getting formula ratio is dissolved in 36 DEG C of warm water and is mixed with yeast soln, is placed in constant incubator and activates stand-by, and soak time is 15min, and activation temperature is 36 DEG C;
3) get the sweet potato thick dietary fiber fecula of formula ratio, sweet potato thick dietary fiber Ultramicro-powder, the thick food fibre powder of high static pressure coordinated enzymatic hydrolysis modification sweet potato, the thick food fibre powder of extrusion sweet potato, sweet potato starch, sweet potato aging starch, Chickpea Protein, soybean protein, trehalose mix, add the water that quality is above-mentioned opaque amount 45%, and add step 1) in foodstuff glue gel solution, then 10min is stirred at 100 rpm, at 20 DEG C, place 12h, form dough/pasta;
4) by step 3) dough/pasta made, add salt, step 2) in yeast soln and the water of remaining formula ratio, stir under 120rpm, mixing time is 10min, until form the dough of uniformity;
5) by step 4) dough made is 37 DEG C in temperature, humidity 80% condition bottom fermentation 40min;
6) by step 5) in dough segmentation, rub shaping, be 38 DEG C in temperature, proof 10min under humidity 80% condition, then at 160 DEG C, bake 30min, after cooling.
Embodiment 5 is rich in the constituent analysis of the bread of Rhizoma Dioscoreae esculentae dietary fiber
The moisture being rich in the bread of Rhizoma Dioscoreae esculentae dietary fiber made in embodiment 3, protein, fat, dietary fiber, starch, ash content, vitamin and mineral element etc. are analyzed.
1, determination of moisture: determination of moisture adopts GB5009.3-2010.Get clean aluminum measuring cup, be placed in 101-105 DEG C of drying box, bottle cap tiltedly props up in bottle limit, heating 1.0h, and taking-up is built, and puts cooling 0.5h in drier, weighs, and repeats to be dried to that front and back twice are of poor quality is no more than 2mg, is constant weight.Take the bread 3-5g (being accurate to 0.0001g) being rich in Rhizoma Dioscoreae esculentae dietary fiber, put in measuring cup, sample thickness is no more than 5mm, add a cover, after precision weighing, put in 101-105 DEG C of drying box, bottle cap tiltedly props up in bottle limit, after dry 2-4h, build taking-up, weigh after putting into drier cooling 0.5h.And then put into 100-105 DEG C of dry about the 1h of drying box, take out, weigh again after putting into drier cooling 0.5h.And repeat above to be operated to that front and back twice are of poor quality is no more than 2mg, be constant weight.
Result calculates:
Moisture (%)=100 × (m
1– m
2)/(m
1– m
3)
In formula:
M
1---the quality of measuring cup and sample, g;
M
2---the quality after measuring cup and samples dried, g;
M
3---the quality of measuring cup, g.
During moisture >=1g/100g, result of calculation retains three position effective digitals; During moisture < 1g/100g, result retains two position effective digitals.
Note: during twice constant weight value in the end calculates, gets last weighing value.
2, protein content determination: take the bread that 0.5g is rich in Rhizoma Dioscoreae esculentae dietary fiber and put into nitrated pipe, add the concentrated sulfuric acid (concentration 98%) 10mL, digestion temperature 420 DEG C, time 1.5h, with the protein content (Foss company of Sweden KIELTEC ANALYSISER kjeldahl apparatus) in the thick dietary fiber bread of kjeldahl apparatus sweet potato.
3, fat test: take the bread that 1.0g is rich in Rhizoma Dioscoreae esculentae dietary fiber and be placed in clean paper sleeve, add a small amount of absorbent cotton, in lixiviate beaker, add 80mL benzinum, extract fat in sample with the automatic fatty detector of Foster Kato company Soxtec Avanti 2050.After lixiviate terminates, take out extraction cup, and extraction cup is placed in 100 DEG C of drying box 30min, cool in drier and weigh again, calculate fat content.
Fat content (%)=W
2× 100%/W
1
W
1example weight before-lixiviate, g;
W
2fat weight after-lixiviate drying, g.
4, dietary fiber content measures: carry out with reference to AOAC 991.43 method.
Concrete grammar is: take be rich in Rhizoma Dioscoreae esculentae dietary fiber bread 1.000 ± 0.005g (being accurate to 0.1mg) in 100mL beaker, add 40mL MES-TRIS (2-(N-morpholino) sulfonic group ethane-three hydroxyl (methylol) aminomethane) buffer solution, pH8.2, is stirred to and is uniformly dispersed; Add 50 μ L heat-resistant alpha-amylase liquid, magnetic stirring apparatus stirring at low speed, and hatch 30min in boiling water bath after, be cooled to 60 DEG C, residue on 10mL distilled water flushing beaker inwall; Add the HCl of 5mL 0.561M, and constantly stir, then use NaOH or HCl of 1M at 60 DEG C adjust ph to 4.0-4.7; Add 100 μ L amyloglucosidase solution, fully mix, oscillation incubation 30min at 60 DEG C; Add 100 μ L protein enzyme solutions, fully mix, oscillation incubation 30min at 60 DEG C; In beaker, add 95% ethanol (95% ethanol and mixeding liquid volume to be measured are than 4:1) that 225mL is preheated to 60 DEG C, under room temperature, precipitate 1h; Enzymolysis liquid after alcohol settling is transferred in crucible, with residue in 78% ethanol purge beaker, proceed to suction filtration in crucible in the lump, use 78% ethanol, 95% ethanol and acetone cleaning crucible 2 times more respectively, then crucible being placed in 105 DEG C of baking ovens placements spends the night to constant weight, record crucible and residue weight (W
2).Measure the content of protein, ash content in residue, its weight is designated as P, A respectively.
Result calculates:
Dietary fiber content (%)=100 × (W
2-W
1-P-A)/W
W-example weight, g;
W
1-crucible and diatomaceous weight, g;
W
2the weight of-crucible, diatomite and residue, g;
The content of protein in P-residue, g/100g;
The content of ash content in A-residue, g/100g.
Note: the absolute difference of twice that obtains under repeated condition independent measurement result must not exceed 5% of arithmetic mean of instantaneous value.
5, starch test: measure according to the method for AOAC996.11.Get the bread (10mg) being rich in Rhizoma Dioscoreae esculentae dietary fiber and join (16 × 120mm) in teat glass, rap test tube, to guarantee that all samples are all fallen bottom test tube; Add in 0.2mL 80% ethanol to sample and increase its dissolubility, mix with turbine mixer; Add the Thermostable α-Amylase (100U/mL) of 3mL immediately, in boiling water bath, hatch 6min (the 2nd, 4,6min shakes test tube energetically); Add 0.1mL starch glucolase (3300U/mL), with turbine mixer mixing, water-bath 30min at 50 DEG C; Transferred to by the test tube of total Test in 100mL volumetric flask, clean with wash bottle cleaning down, use distilled water constant volume, mixing, decile solution is centrifugal 10min under 3000r; Dilute solution after transfer decile (0.1mL) is in teat glass; Add glucose oxidase (Glucose oxidase plus peroxidase, the GOPOD) reagent of 3mL to (comprise D-Glucose control group and blank group) in each test tube, water-bath 20min at 50 DEG C; D-Glucose control group comprises 0.1mL D-Glucose solution and 3.0mL GOPOD reagent, and blank group comprises 0.1mL hydration 3.0mL GOPOD reagent; The absorbance of working sample, D-Glucose control group and blank group under 510nm.Calculate by following formula:
Content of starch (%)=(A
1-A
2) × (F/W) × FV × 0.9
A
1the absorbance of-sample;
A
2the absorbance of-blank group;
The absorbance of F-100/ control group;
W-example weight, g;
The volume of FV-final constant volume, mL.
6, ash determination: ash determination is with reference to the method for GB 5009.4-2010.Concrete steps are: the porcelain crucible getting suitable size is placed in Muffle furnace, and calcination 0.5h at 550 ± 25 DEG C, is cooled to about 200 DEG C, take out, put into drier and cool 30min, precise.Repeat calcination to front and back twice weighing difference to be no more than 0.5mg be constant weight.Then, get the bread that 3g-10g (being accurate to 0.0001g) is rich in Rhizoma Dioscoreae esculentae dietary fiber and be placed in porcelain crucible, first on electric hot plate, with little fire heating, sample is fully carbonized to smokelessly, be then placed in Muffle furnace, at 550 DEG C ± 25 DEG C calcination 4h.Be cooled to about 200 DEG C, take out, put into drier and cool 30min, time before weighing as found that ignition residue has a carbon granule, little water should be instilled in sample moistening, making blocking loosening, evaporating water again calcination to namely representing that without carbon granule ashing completely, can weigh.Repeat calcination to front and back twice weighing difference to be no more than 0.5mg be constant weight.Be calculated as follows:
X
1＝100×(m
1-m
2)/(m
3-m
2)
X
1content of ashes in-sample, g/100g;
M
1the quality of-crucible and ash content, g;
M
2the quality of-crucible, g;
M
3the quality of-crucible and sample, g.
Note: the absolute difference of twice that obtains under repeated condition independent measurement result must not exceed 5% of arithmetic mean of instantaneous value.
7, the mensuration of vitamin content:
Content of vitamin E measures with reference to GB/T 5009.82-2003;
Vitamin B1 content measures with reference to GB/T 5009.84-2003;
Vitamin B2 content measures with reference to GB/T 7629-87.
Vitamin C content assay method is as follows:
Weigh the bread 4g being rich in Rhizoma Dioscoreae esculentae dietary fiber in the balance, add 2% oxalic acid solution a little, grind in mortar, move into 50mL volumetric flask, be settled to graduation mark with 2% oxalic acid, shake up rear stand for standby use.Accurately measure 1mL standard chemical resistance acid solution and add 9mL 2% oxalic acid solution in 100mL conical flask, then use 2,6-D to be titrated to solution in pink, calculate the concentration of 2,6-D, represent with the mg number that every mL 2,6-D solution is equivalent to ascorbic acid.Accurate pipette samples extract (supernatant or filtrate) two parts, every part of 10.0mL, is placed in conical flask respectively, is titrated to solution in pink, records 2,6-D liquor capacities used with 2,6-D.Accurate absorption 2% oxalic acid 10mL.Be titrated to solution in pink with 2,6-D, record volume used.Computing formula is as follows:
V
ccontent (mg/100g sample)=(V
a-V
b) × S/W × 100
V
afor the volume of titration sample extracting solution used 2,6-D;
V
bfor the volume of titration blank used 2,6-D;
S is the mg number that 1mL 2,6-D is equivalent to ascorbic acid;
W is the weight of testing sample.
8, the mensuration of mineral element:
Carry out with reference to GB19644-2010 method.Concrete grammar is as follows: claim 2-3g to be rich in the bread of Rhizoma Dioscoreae esculentae dietary fiber in crucible, and be placed on electric furnace and carry out concentrated and carbonization by suitable temperature, until the bread being rich in Rhizoma Dioscoreae esculentae dietary fiber becomes black completely, no longer produce thick smoke, namely now carbonization is complete.Be put in muffle furnace by crucible and carry out ashing, 650 DEG C of calcination 3-4h, until the powder of the solid-state grizzle of black, then ashing is complete.Take out crucible and be cooled to room temperature, add 5mL (1:3) hydrochloric acid, boil on electric furnace after abundant dissolving, filter with quantitative filter paper, move in 25mL volumetric flask, constant volume, liquid now in volumetric flask is transparency liquid, for measuring the content of iron, then use 25 times of diluent determining calcium, with 500 times of diluent determining potassium, sodium and magnesium.The standard series of selected potassium, sodium, magnesium, calcium, iron, magnesium, by changing the instrument conditions such as acetylene flow, lamp current, combustion head height, surveying its absorbance, determining the best instrument condition of each element determination.The standard series of selected potassium, sodium, magnesium, calcium, iron, magnesium, under above-mentioned best instrument and experimental condition, the range of linearity of mensuration potassium, sodium, magnesium, calcium, iron, magnesium and detectability.
Be rich in the bread Middle nutrition composition analysis result of Rhizoma Dioscoreae esculentae dietary fiber in table 1.
Table 1 is rich in the bread Middle nutrition constituent analysis (g/100g) of Rhizoma Dioscoreae esculentae dietary fiber
As can be seen from Table 1, protein, dietary fiber, V in the bread of Rhizoma Dioscoreae esculentae dietary fiber is rich in
c, content of starch enrich, protein can provide needed by human body to want energy, and increases the supply of essential amino acid; Dietary fiber can angiocardiopathy preventing, cancer, diabetes, obesity and Other diseases; V
cthe increase of content can improve the non-oxidizability of Rhizoma Dioscoreae esculentae dietary fiber bread, contributes to anti-ageing, Improving memory power etc.; Starch can provide the heat of needed by human body.In addition, be rich in Rhizoma Dioscoreae esculentae dietary fiber bread also containing a small amount of fat, V
e, VB
1and VB
2.
Be rich in the bread Mineral Element Contents analysis result of Rhizoma Dioscoreae esculentae dietary fiber in table 2.
The bread Mineral Element Contents that table 2 is rich in Rhizoma Dioscoreae esculentae dietary fiber analyzes (mg/100g)
As can be seen from Table 2, be rich in containing the abundant mineral element such as potassium, sodium, phosphorus in the bread of Rhizoma Dioscoreae esculentae dietary fiber, also containing a certain amount of calcium, magnesium and iron etc.
The micro-structure diagram being rich in the bread of Rhizoma Dioscoreae esculentae dietary fiber made in embodiment 3 and embodiment 4 respectively as shown in figures i a andb.As can be seen from Figure 1, the bread that the present invention makes can form the network structure of similar wheat gluten protein, and pore is less, uniformity, presents continuous print network structure, thus gives product good mouthfeel.The result of this microstructure illustrates, keeps the gas that sweat produces preferably, thus produce the bread of larger specific volume in dough fermentation process.
Visible, the bread being rich in Rhizoma Dioscoreae esculentae dietary fiber made by this method is a kind of novel staple food products having better nutritivity and be worth.Adding Rhizoma Dioscoreae esculentae dietary fiber makes the water absorption rate of dough increase, and the formation time of dough, stabilization time and rupture time increase to some extent, significantly improve the farinograph property of gluten-free type albumen powder; Simultaneously the hardness of bread, elasticity, chewiness and cohesiveness etc. are all improved, and wherein hardness and chewiness improve comparatively obvious.In addition, because this product is not containing mucedin, therefore, the dietary structure to gluten protein allergies crowd (as celiac patients) can be enriched preferably, strengthen the trophic function of gluten-free type protein product.
Although above the present invention is described in detail with a general description of the specific embodiments, on basis of the present invention, can make some modifications or improvements it, this will be apparent to those skilled in the art.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, all belong to the scope of protection of present invention.
Claims (8)
1. be rich in the preparation method of the bread of Rhizoma Dioscoreae esculentae dietary fiber, it is characterized in that, comprise the steps:
1) following raw material is taken in proportion, described raw material comprises sweet potato thick dietary fiber fecula, sweet potato thick dietary fiber Ultramicro-powder, the thick food fibre powder of high static pressure coordinated enzymatic hydrolysis modification sweet potato, the thick food fibre powder of extrusion sweet potato, sweet potato starch, sweet potato starch, foodstuff glue, albumen, sugar, salt and yeast, and the mass ratio of above-mentioned each raw material is followed successively by 10-40:10-40:10-20:4-12:5-12:5-13:0.2-6:1-3:0.5-3:0.1-1:0 .5-3; When the bread of Rhizoma Dioscoreae esculentae dietary fiber is rich in making, the weight ratio of above-mentioned each raw material gross weight and water is 100:70-110;
2) it is 50-100 DEG C that the foodstuff glue getting formula ratio is dissolved in temperature, and quality is make foodstuff glue gel solution in the water of mixed powder quality 10-30%;
3) it is 30-38 DEG C that the yeast getting formula ratio is dissolved in temperature, and quality is make yeast soln in mixed powder quality 5-15% water, is placed in 30-38 DEG C of constant incubator and activates 5-20min;
4) get the sweet potato thick dietary fiber fecula of formula ratio, sweet potato thick dietary fiber Ultramicro-powder, the thick food fibre powder of high static pressure coordinated enzymatic hydrolysis modification sweet potato, the thick food fibre powder of extrusion sweet potato, sweet potato starch, sweet potato starch, albumen, sugar mixes, add the water of said mixture quality 30-60%, and add step 2) foodstuff glue gel solution, then with 80-120rpm stir 5-15min make dough/pasta;
5) to step 4) dough/pasta in add step 3) water of the yeast soln that activates and remaining formula ratio, stir 5-20min with 80-120rpm, until form the dough of uniformity;
6) by step 5) dough at 35-38 DEG C, humidity 70-85% condition bottom fermentation 40-90min;
7) by step 6) segmentation of the dough that ferments, rub shaping, at 35-38 DEG C, under humidity 70-85% condition, proof 10-60min, then at 145-160 DEG C, bake 30-45min, after cooling, namely obtain the bread being rich in Rhizoma Dioscoreae esculentae dietary fiber.
2. method according to claim 1, is characterized in that, described yeast sources is in Saccharomyces.
3. method according to claim 1, it is characterized in that, in raw material, the granularity of sweet potato thick dietary fiber fecula, the thick food fibre powder of high static pressure coordinated enzymatic hydrolysis modification sweet potato, the thick food fibre powder of extrusion sweet potato, sweet potato starch, sweet potato starch, albumen is lower than 90 orders;
The preparation method of the thick dietary fiber fecula of described sweet potato is: pulverized by sweet potato, the 0.1M sodium acetate buffer of pH5 is added by solid-liquid ratio 1:20, and add the Thermostable α-Amylase of sweet potato weight 0.15%, at 95 DEG C of enzymolysis 1h, the centrifugal 20min of 5000rpm, remove supernatant, obtain wet Rhizoma Dioscoreae esculentae dietary fiber; Rhizoma Dioscoreae esculentae dietary fiber will be wet in 50-60 DEG C of dry 24h, and cross 100 mesh sieves after pulverizing, to obtain final product;
The preparation method of described sweet potato thick dietary fiber Ultramicro-powder is: wet Rhizoma Dioscoreae esculentae dietary fiber is added micronizer, and room temperature pulverizes 1min, crosses 100 mesh sieves, to obtain final product;
The preparation method of the thick food fibre powder of described high static pressure coordinated enzymatic hydrolysis modification sweet potato is: in the thick dietary fiber of wet sweet potato, add the thick pectase of dietary fiber weight 0.05% and the cellulase of 0.001%, in 300MPa process 20min, 50-60 DEG C of dry 24h, crosses 100 mesh sieves after pulverizing, to obtain final product;
The preparation method of the thick food fibre powder of described extrusion sweet potato is: wet Rhizoma Dioscoreae esculentae dietary fiber is added extruder, extrusion temperature 100 DEG C, and screw speed 800rpm, then pulverizes, and crosses 100 mesh sieves, to obtain final product.
4. method according to claim 1, it is characterized in that, described sweet potato starch is the starch of sweet potato starch through physical and chemical modified, includes but not limited to that pre-gelatinized starch, aging starch, starch phosphate, crosslinked starch, enzymically modified starch, super-pressure work in coordination with enzyme process modified starch.
5. method according to claim 1, it is characterized in that, described foodstuff glue is one or more in sweet potato pectin, Potato pectins, beet pectin, apple pectin, citrus pectin, pomelo-pectin, pineapple pectin, blueberry pectin, citrus pectin, carragheen, konjac glucomannan, guar gum, Arabic gum, hydroxypropyl methylcellulose.
6. method according to claim 1, it is characterized in that, described albumen is one or more in sweet potato, rice protein, Chickpea Protein, peanut protein, soybean protein, lactoferrin, whey isolate protein, casein and whey protein concentrate.
7. method according to claim 1, is characterized in that, described sugar is one or more in trehalose, glucose, fructose, galactolipin, maltose, arabinose, dextrin, cyclodextrin, beta glucan, araboxylan and sugar alcohol.
8. the bread being rich in the thick dietary fiber of sweet potato that method makes according to any one of claim 1-7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410679901.8A CN104365732A (en) | 2014-11-24 | 2014-11-24 | Bread rich in sweet potato dietary fiber and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410679901.8A CN104365732A (en) | 2014-11-24 | 2014-11-24 | Bread rich in sweet potato dietary fiber and manufacturing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104365732A true CN104365732A (en) | 2015-02-25 |
Family
ID=52545126
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410679901.8A Pending CN104365732A (en) | 2014-11-24 | 2014-11-24 | Bread rich in sweet potato dietary fiber and manufacturing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104365732A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104872232A (en) * | 2015-05-15 | 2015-09-02 | 南阳市固德威机械装备有限公司 | Sweet potato residue dietary fiber bread and production technology thereof |
| CN105165964A (en) * | 2015-10-28 | 2015-12-23 | 安阳工学院 | Wild chrysanthemum flower and peanut protein bread and production technology thereof |
| CN107333834A (en) * | 2017-07-27 | 2017-11-10 | 合肥台香食品有限公司 | It is a kind of to prepare the method without gluten bread by raw material of popcorn brown rice |
| CN107467115A (en) * | 2017-07-27 | 2017-12-15 | 合肥台香食品有限公司 | A kind of preparation method of the high dietary-fiber bread containing wheat bran |
| CN107960665A (en) * | 2017-12-27 | 2018-04-27 | 吉林省科创中小企业孵化器有限公司 | A kind of method using potato starchy residue extraction dietary fiber |
| CN108669146A (en) * | 2018-06-26 | 2018-10-19 | 安徽盼盼食品有限公司 | A kind of soft bread and preparation method thereof rich in dietary fiber |
| CN109006929A (en) * | 2018-08-20 | 2018-12-18 | 中国食品发酵工业研究院有限公司 | bread and preparation method thereof |
| CN113973869A (en) * | 2021-10-28 | 2022-01-28 | 上海究本科技有限公司 | Premixed flour and bread of high-cereal dietary fiber staple food reconstituted bread and preparation method of premixed flour and bread |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1806564A (en) * | 2006-02-23 | 2006-07-26 | 江南大学 | Bread made from rice flour and preparation method thereof |
| CN1810127A (en) * | 2005-07-28 | 2006-08-02 | 蔡文聪 | Recipe of whole wheat-konjack dietary fiber bread |
| CN101455221A (en) * | 2007-12-13 | 2009-06-17 | 江南大学 | Functionality oat leisure food and manufacture method thereof |
| CN101720801A (en) * | 2008-10-17 | 2010-06-09 | 叶飞 | Manufacturing method of high fiber bread flour |
| CN102415424A (en) * | 2011-12-16 | 2012-04-18 | 江南大学 | High-dietary fiber glutinous wheat fermentation bread and production method thereof |
| CN103210985A (en) * | 2013-04-03 | 2013-07-24 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for producing sweet potato residue biscuits |
| CN104146020A (en) * | 2014-07-24 | 2014-11-19 | 中国农业科学院农产品加工研究所 | Method for improving fermentability and nutritional property of gluten protein-free dough |
-
2014
- 2014-11-24 CN CN201410679901.8A patent/CN104365732A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1810127A (en) * | 2005-07-28 | 2006-08-02 | 蔡文聪 | Recipe of whole wheat-konjack dietary fiber bread |
| CN1806564A (en) * | 2006-02-23 | 2006-07-26 | 江南大学 | Bread made from rice flour and preparation method thereof |
| CN101455221A (en) * | 2007-12-13 | 2009-06-17 | 江南大学 | Functionality oat leisure food and manufacture method thereof |
| CN101720801A (en) * | 2008-10-17 | 2010-06-09 | 叶飞 | Manufacturing method of high fiber bread flour |
| CN102415424A (en) * | 2011-12-16 | 2012-04-18 | 江南大学 | High-dietary fiber glutinous wheat fermentation bread and production method thereof |
| CN103210985A (en) * | 2013-04-03 | 2013-07-24 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for producing sweet potato residue biscuits |
| CN104146020A (en) * | 2014-07-24 | 2014-11-19 | 中国农业科学院农产品加工研究所 | Method for improving fermentability and nutritional property of gluten protein-free dough |
Non-Patent Citations (3)
| Title |
|---|
| 李小平等: "2种膳食纤维面包的研制及品质评价", 《农产品加工（学刊）》 * |
| 牛广财: "《食品科学创新实验技术》", 31 October 2013, 北京：中国质检出版社 * |
| 郭亚姿: "甘薯膳食纤维物化以及功能特性的研究", 《中国优秀硕士学位论文全文数据库》 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104872232A (en) * | 2015-05-15 | 2015-09-02 | 南阳市固德威机械装备有限公司 | Sweet potato residue dietary fiber bread and production technology thereof |
| CN105165964A (en) * | 2015-10-28 | 2015-12-23 | 安阳工学院 | Wild chrysanthemum flower and peanut protein bread and production technology thereof |
| 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 |
| CN107333834A (en) * | 2017-07-27 | 2017-11-10 | 合肥台香食品有限公司 | It is a kind of to prepare the method without gluten bread by raw material of popcorn brown rice |
| CN107467115A (en) * | 2017-07-27 | 2017-12-15 | 合肥台香食品有限公司 | A kind of preparation method of the high dietary-fiber bread containing wheat bran |
| CN107960665A (en) * | 2017-12-27 | 2018-04-27 | 吉林省科创中小企业孵化器有限公司 | A kind of method using potato starchy residue extraction dietary fiber |
| CN108669146A (en) * | 2018-06-26 | 2018-10-19 | 安徽盼盼食品有限公司 | A kind of soft bread and preparation method thereof rich in dietary fiber |
| CN109006929A (en) * | 2018-08-20 | 2018-12-18 | 中国食品发酵工业研究院有限公司 | bread and preparation method thereof |
| CN113973869A (en) * | 2021-10-28 | 2022-01-28 | 上海究本科技有限公司 | Premixed flour and bread of high-cereal dietary fiber staple food reconstituted bread and preparation method of premixed flour and bread |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104366374B (en) | A kind of potato steamed bun and preparation method thereof | |
| CN104365732A (en) | Bread rich in sweet potato dietary fiber and manufacturing method thereof | |
| CN104381396B (en) | Gluten-free protein biscuit manufactured by sweet potato coarse dietary fibers and preparation method of gluten-free albumen cookie | |
| CN104365733B (en) | A kind of potato dietary fiber bread and preparation method thereof | |
| CN104365800B (en) | A kind of potato biscuit and preparation method thereof | |
| CN104472622B (en) | A kind of bread be made up of full potato raw material and preparation method thereof | |
| CN104381921B (en) | A kind of potato steamed sponge cake and preparation method thereof | |
| CN104431750B (en) | A kind of full potato class steamed bread and preparation method thereof | |
| CN104365801A (en) | Whole potato biscuit and making method thereof | |
| CN104430707B (en) | A kind of full potato class is without alum deep-fried twisted dough sticks and preparation method thereof | |
| CN104366364B (en) | A kind of potato residues gluten-free type albumen dumpling wrapper and processing method thereof | |
| CN104366378A (en) | Baked pancake prepared from whole potatoes and preparation method thereof | |
| CN104431883A (en) | Mucedin-free potato residue baked nang and processing method thereof | |
| CN104381395A (en) | Potato cake and making method thereof | |
| CN104366365A (en) | Whole-potato dumpling wrapper and preparation method thereof | |
| CN104351689B (en) | Gluten-protein-free steamed sponge cakes produced by sweet potato coarse dietary fibers and preparation method thereof | |
| CN104366290B (en) | Utilize gluten-free type albumen battercake that the thick dietary fiber of Rhizoma Dioscoreae esculentae makes and preparation method thereof | |
| CN104366376B (en) | A kind of full potato class steamed twisted roll and preparation method thereof | |
| CN104366375A (en) | Full-potato steamed bread and preparation method thereof | |
| CN104365736B (en) | A kind of potato thin pancake and preparation method thereof | |
| CN104381922B (en) | A kind of potato residues gluten-free type albumen deep-fried twisted dough sticks and preparation method thereof | |
| CN104365735A (en) | No-gluten fried bread stick made from sweet potato crude dietary fiber and preparation method thereof | |
| CN104366261B (en) | A kind of potato steamed twisted roll and preparation method thereof | |
| CN104366262B (en) | Utilize gluten-free type protein steamed bread that the thick dietary fiber of Rhizoma Dioscoreae esculentae makes and preparation method thereof | |
| CN104431882A (en) | Mucedin-free baked Nang prepared from sweet potato coarse dietary fibers and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150225 |