CN104585276B - A kind of bread rich in peanut lecithin and preparation method thereof - Google Patents
A kind of bread rich in peanut lecithin and preparation method thereof Download PDFInfo
- Publication number
- CN104585276B CN104585276B CN201510077404.5A CN201510077404A CN104585276B CN 104585276 B CN104585276 B CN 104585276B CN 201510077404 A CN201510077404 A CN 201510077404A CN 104585276 B CN104585276 B CN 104585276B
- Authority
- CN
- China
- Prior art keywords
- parts
- peanut
- lecithin
- bread
- dough
- 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.)
- Expired - Fee Related
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
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/30—Organic phosphorus compounds
- A21D2/32—Phosphatides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention belongs to food processing field, specifically related to a kind of bread rich in peanut lecithin and preparation method thereof, the bread by the way that the peanut lecithin of purification and flour, egg, milk powder, white granulated sugar, zinc citrate, soybean slag, olive oil, yeast etc. are well mixed after be prepared from through fermentation, baking, the bread is of high nutritive value, contain abundant dietary fiber, trace element and lecithin, promote digesting and assimilating for human body, improve body immunity.The preparation method that the present invention is provided is simple and peanut purity of lecithin that extract is high.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of bread rich in peanut lecithin and preparation method thereof.
Background technology
Bread is, with flour as primary raw material, to add the food processed through processes such as fermentation, shaping, bakings after auxiliary material
Product.Lecithin (phosphatid ylcholine：PC), it is the element of human body cell film, is described as arranged side by side with protein, vitamin
Three nutritious elements, with improving human body neurological dysfunction and disorder, recover brain function, enhancing memory and anti-ageing wait for a long time
Effect.
In the prior art, directly with being toasted after other raw materials mixing such as flour, baking temperature is high, so as to drop for lecithin
The low activity of lecithin, causes the waste of resource.
The content of the invention
For the problem that prior art is present, the invention provides a kind of bread rich in peanut lecithin, the bread mouthful
Sense is soft, containing abundant dietary fiber, trace element and lecithin, promotes digesting and assimilating for human body, improves body immunity.
Present invention also offers a kind of preparation method of the bread rich in peanut lecithin, the method is simple, the face of preparation
The bag flesh heart has a fine grain and has cause, in good taste.
The technical scheme that is used to achieve these goals of the present invention for：
The invention provides a kind of bread rich in peanut lecithin, it is made up of the raw material of following weight portion：Flour 300-
350 parts, egg 20-30 parts, milk powder 15-30 parts, white granulated sugar 30-40 parts, 15-20 parts of peanut lecithin, zinc citrate 6-7 parts,
Soybean slag 10-15 parts, olive oil 15-20 parts, yeast 3-6 parts, 100 parts of water.
The soybean slag is 300-400 mesh.
Further, the preparation method of the bread rich in peanut lecithin is：
A. the peanut lecithin of weight portion, olive oil, zinc citrate are well mixed, heating water bath is incubated to 50-60 DEG C
30-45min, obtains mixed liquor standby；
B. will add white granulated sugar to melting in 25-30 DEG C of water, add weight portion flour, egg, milk powder, soybean slag, ferment
Female and above-mentioned mixed liquor, obtains dough standby after stirring；
C. by above-mentioned dough under the conditions of 25-35 DEG C, 40min is stood, proofing of dough is standby；
D. 150-170 DEG C of oven for baking 8-15min is placed in after above-mentioned proofing of dough shaping to obtain final product rich in peanut lecithin
Bread.
Mixing speed is 45-50 revs/min in above-mentioned steps b, and mixing time is 5-10min.
The extracting method of the peanut lecithin is comprised the following steps：
A. 0.06% cellulase, 8% water is added to digest 1.5h, be subsequently adding 0.08% protein water in peanut oil foot
Solution enzyme, continues to digest 1h, and after 55 DEG C of ultrasonication 20min, drying and dehydrating obtains dehydration peanut oil foot；
B. single extraction：Dehydration peanut oil foot is inserted in abstraction pool, CO is passed through with the flow of 2ml/min2, it is in temperature
35 DEG C, pressure be 30MPa under the conditions of, extract 30min；
C. reextraction：In advance by the same CO of ethanol2Mixing, ethanol addition is 2%, is passed through with the flow of 2ml/min and is mixed with
The CO of ethanol2, at 45 DEG C, pressure is separated and recovered under the conditions of 35MPa, 150min to be extracted to the peanut oil foot after single extraction
Carbon dioxide and ethanol, obtain high-purity peanut lecithin.
After zinc citrate mixes with olive oil and lecithin in the present invention, zinc citrate has chelation, same to lecithin
The complex compound of generation, can avoid the reduction of activity under lecithin hot conditions, meanwhile, zinc citrate can strengthen human consumption
Absorption function, enhances the nutritive value of bread.Appropriate soybean slag is added in the present invention, it is possible to increase dietary fiber in bread
Content, meanwhile, the addition of bean dregs can make the bread crumb heart have a fine grain cause, strengthens mouthfeel.The addition of bean dregs is chain of command
Bag has a fine grain and has the key factor of cause, adds excessively, then poor taste, crosses and acts on unobvious at least.
Advantages of the present invention and have the beneficial effect that：
1. the bread mouthfeel that prepared by the present invention is soft, containing abundant dietary fiber, trace element and lecithin, promotes
Digesting and assimilating for human body, improves body immunity.
2. preparation method of the invention is simple, the bread crumb heart that is preparing has a fine grain and has cause, in good taste.
Specific embodiment
Instantiation mode with reference to embodiments is described in further detail to the above of the invention again, but
This scope for being interpreted as above-mentioned theme of the invention should not be only limitted to following embodiment.
Embodiment 1
A kind of bread rich in peanut lecithin, is made up of the raw material of following weight portion：300 parts of flour, 20 parts of egg, milk
17 parts of powder, 30 parts of white granulated sugar, 15 parts of peanut lecithin, 6 parts of zinc citrate, 11 parts of soybean slag, 15 parts of olive oil, 3 parts of yeast, water
100 parts.
The soybean slag is 300 mesh.
The extracting method of the peanut lecithin is comprised the following steps：
A. 0.06% cellulase, 8% water is added to digest 1.5h, be subsequently adding 0.08% protein in peanut oil foot
Hydrolase, continues to digest 1h, and after 55 DEG C of ultrasonication 20min, drying and dehydrating obtains dehydration peanut oil foot；
B. single extraction：Dehydration peanut oil foot is inserted in abstraction pool, CO is passed through with the flow of 2ml/min2, it is in temperature
35 DEG C, pressure be 30MPa under the conditions of, extract 30min；
C. reextraction：In advance by the same CO of ethanol2Mixing, ethanol addition is 2%, is passed through with the flow of 2ml/min and is mixed with
The CO of ethanol2, at 45 DEG C, pressure is separated and recovered under the conditions of 35MPa, 150min to be extracted to the peanut oil foot after single extraction
Carbon dioxide and ethanol, obtain high-purity peanut lecithin.
A kind of preparation method of the bread rich in peanut lecithin, comprises the following steps：
A. the peanut lecithin of weight portion, olive oil, zinc citrate are well mixed, heating water bath is incubated to 55 DEG C
40min, obtains mixed liquor standby；
B. will in 25 DEG C of water add white granulated sugar to melt, add weight portion flour, egg, milk powder, soybean slag, yeast and
Above-mentioned mixed liquor, 10min is stirred with the speed of 48 turns/part, obtains dough standby；
C. by above-mentioned dough under the conditions of 28 DEG C, 40min is stood, proofing of dough is standby；
D. 160 DEG C of oven for baking 10min are placed in after above-mentioned proofing of dough shaping and obtain final product the bread rich in peanut lecithin.
Embodiment 2
A kind of bread rich in peanut lecithin, it is characterised in that be made up of the raw material of following weight portion：330 parts of flour,
25 parts of egg, 25 parts of milk powder, 35 parts of white granulated sugar, 18 parts of peanut lecithin, 7 parts of zinc citrate, 13 parts of soybean slag, olive oil 18
Part, 4 parts of yeast, 100 parts of water.
The soybean slag is 300 mesh.
The extracting method of the peanut lecithin is with embodiment 1.
A kind of preparation method of the bread rich in peanut lecithin, comprises the following steps：
A. the peanut lecithin of weight portion, olive oil, zinc citrate are well mixed, heating water bath is incubated to 50 DEG C
45min, obtains mixed liquor standby；
B. will in 25 DEG C of water add white granulated sugar to melt, add weight portion flour, egg, milk powder, soybean slag, yeast and
Above-mentioned mixed liquor, 10min is stirred with the speed of 50 turns/part, obtains dough standby；
C. by above-mentioned dough under the conditions of 28 DEG C, 40min is stood, proofing of dough is standby；
D. 150 DEG C of oven for baking 15min are placed in after above-mentioned proofing of dough shaping and obtain final product the bread rich in peanut lecithin.
Embodiment 3
A kind of bread rich in peanut lecithin, is made up of the raw material of following weight portion：350 parts of flour, 30 parts of egg, milk
30 parts of powder, 40 parts of white granulated sugar, 20 parts of peanut lecithin, 7 parts of zinc citrate, 15 parts of soybean slag, 20 parts of olive oil, 6 parts of yeast, water
100 parts.
The soybean slag is 400 mesh.
The extracting method of the peanut lecithin is with embodiment 1.
A kind of preparation method of the bread rich in peanut lecithin, comprises the following steps：
A. the peanut lecithin of weight portion, olive oil, zinc citrate are well mixed, heating water bath is incubated to 60 DEG C
30min, obtains mixed liquor standby；
B. will in 30 DEG C of water add white granulated sugar to melt, add weight portion flour, egg, milk powder, soybean slag, yeast and
Above-mentioned mixed liquor, 10min is stirred with the speed of 45 turns/part, obtains dough standby；
C. by above-mentioned dough under the conditions of 35 DEG C, 40min is stood, proofing of dough is standby；
D. 170 DEG C of oven for baking 8min are placed in after above-mentioned proofing of dough shaping and obtain final product the bread rich in peanut lecithin.
Comparative example 1
Bread formula is with embodiment 1.
Preparation method：A. will add white granulated sugar to melting in 25 DEG C of water, add weight portion flour, egg, milk powder, soybean
Slag, yeast and peanut lecithin, olive oil, zinc citrate, 10min is stirred with the speed of 45 turns/part, obtains dough standby；
C. by above-mentioned dough under the conditions of 28 DEG C, 40min is stood, proofing of dough is standby；
D. 160 DEG C of oven for baking 10min are placed in after above-mentioned proofing of dough shaping and obtain final product the bread rich in peanut lecithin.
Effect assessment：
Evaluation crowd：By 20 long-term alcohols, the patient's composition with mild fatty liver is randomly divided into two groups, S1, D1,
Every group of 10 people, the bread rich in peanut lecithin prepared by the edible embodiments 1 of S1, the edible comparative examples 1 of D1 prepare rich in peanut
The bread of lecithin.
Eating method：Coordinate other fresh vegetables and fruit edible as breakfast daily, it is continuous to use 5 months；
Effect：After 5 months, patients with lipid's index of the bread rich in peanut lecithin prepared using the present invention is recovered just
Normal has 5 people, and what blood lipids index was reduced has 2 people, and effective percentage is up to 70%, and only 2 patients of bread prepared by edible comparative example 1
Blood lipids index decreases, and the blood lipids index of other patients is without significant change.
The above results show that reduced without activity under the peanut lecithin hot conditions for the treatment of, prepared by the present invention is rich in
The bread of peanut lecithin is nutritious, containing abundant dietary fiber, trace element and lecithin, promotes the digestion of human body to inhale
Receive, improve body immunity.
Claims (4)
1. a kind of bread rich in peanut lecithin, it is characterised in that be made up of the raw material of following weight portion：Flour 300-350
Part, egg 20-30 parts, milk powder 15-30 parts, white granulated sugar 30-40 parts, 15-20 parts of peanut lecithin, zinc citrate 6-7 parts, soybean
Slag 10-15 parts, olive oil 15-20 parts, yeast 3-6 parts, 100 parts of water；
Specific preparation method is as follows：
A. the peanut lecithin of weight portion, olive oil, zinc citrate are well mixed, heating water bath is incubated 30- to 50-60 DEG C
45min, obtains mixed liquor standby；
B. will in 25-30 DEG C of water add white granulated sugar to melt, add weight portion flour, egg, milk powder, soybean slag, yeast and
Above-mentioned mixed liquor, obtains dough standby after stirring；
C. by above-mentioned dough under the conditions of 25-35 DEG C, 40min is stood, proofing of dough is standby；
D. it is placed in 150-170 DEG C of oven for baking 8-15min after above-mentioned proofing of dough shaping and obtains final product the face rich in peanut lecithin
Bag.
2. bread according to claim 1, it is characterised in that the soybean slag is 300-400 mesh.
3. bread according to claim 1, it is characterised in that：Mixing speed is 45-50 revs/min in the step b, stirring
Time is 5-10min.
4. bread according to claim 1, it is characterised in that the extracting method of the peanut lecithin includes following step
Suddenly：
A. add 0.06% cellulase, 8% water to digest 1.5h in peanut oil foot, be subsequently adding the hydrolysis of 0.08% protein
Enzyme, continues to digest 1h, and after 55 DEG C of ultrasonication 20min, drying and dehydrating obtains dehydration peanut oil foot；
B. single extraction：Dehydration peanut oil foot is inserted in abstraction pool, CO is passed through with the flow of 2ml/min2, it is 35 DEG C in temperature,
Pressure be 30MPa under the conditions of, extract 30min；
C. reextraction：In advance by the same CO of ethanol2Mixing, ethanol addition is 2%, is passed through with the flow of 2ml/min and is mixed with ethanol
CO2, at 45 DEG C, pressure separates and recovers dioxy under the conditions of 35MPa, 150min to be extracted to the peanut oil foot after single extraction
Change carbon and ethanol, obtain high-purity peanut lecithin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510077404.5A CN104585276B (en) | 2015-02-13 | 2015-02-13 | A kind of bread rich in peanut lecithin and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510077404.5A CN104585276B (en) | 2015-02-13 | 2015-02-13 | A kind of bread rich in peanut lecithin and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104585276A CN104585276A (en) | 2015-05-06 |
| CN104585276B true CN104585276B (en) | 2017-07-04 |
Family
ID=53111614
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510077404.5A Expired - Fee Related CN104585276B (en) | 2015-02-13 | 2015-02-13 | A kind of bread rich in peanut lecithin and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104585276B (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2134975C1 (en) * | 1998-05-12 | 1999-08-27 | Государственное предприятие Московский пищевой комбинат "Крекер" | Composition for preparing sweet biscuit "lyubava" |
| CN1687084A (en) * | 2005-04-30 | 2005-10-26 | 海城后英生物工程有限公司 | Technique for producing soya bean lecithin |
| CN101016312A (en) * | 2007-02-07 | 2007-08-15 | 崔澎 | Method of preparing powder phosphatide and lecithin for medicine and injection from soybean oil residue |
| CN104186673A (en) * | 2014-07-04 | 2014-12-10 | 山东创新源农业技术开发有限公司 | Meal-replacing drink rich in peanut lecithin |
| CN104222213A (en) * | 2014-10-13 | 2014-12-24 | 浙江奥奇食品有限公司 | Bread and preparing method thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102007953B (en) * | 2010-12-19 | 2012-06-27 | 陕西天宝大豆食品技术研究所 | Soybean dietary fiber bread and preparation method thereof |
| CN104273525A (en) * | 2013-07-12 | 2015-01-14 | 九三粮油工业集团有限公司 | Composite phospholipids powder with function of assisting in improving memory |
| CN104115890B (en) * | 2014-07-22 | 2016-05-25 | 山东省农业科学院农产品研究所 | A kind of special bread of diabetic nephropathy and preparation method |
-
2015
- 2015-02-13 CN CN201510077404.5A patent/CN104585276B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2134975C1 (en) * | 1998-05-12 | 1999-08-27 | Государственное предприятие Московский пищевой комбинат "Крекер" | Composition for preparing sweet biscuit "lyubava" |
| CN1687084A (en) * | 2005-04-30 | 2005-10-26 | 海城后英生物工程有限公司 | Technique for producing soya bean lecithin |
| CN101016312A (en) * | 2007-02-07 | 2007-08-15 | 崔澎 | Method of preparing powder phosphatide and lecithin for medicine and injection from soybean oil residue |
| CN104186673A (en) * | 2014-07-04 | 2014-12-10 | 山东创新源农业技术开发有限公司 | Meal-replacing drink rich in peanut lecithin |
| CN104222213A (en) * | 2014-10-13 | 2014-12-24 | 浙江奥奇食品有限公司 | Bread and preparing method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 卵磷脂对面包焙烤品质的影响;林向阳，等;《广西轻工业》;20001231(第2期);第24-25页 * |
| 大豆卵磷脂对面包品质的影响;滕晓焕;《广东轻工职业技术学院学报》;20101231;第9卷(第4期);第13-16页 * |
| 豆渣高纤维面包的研制工艺;唐文强，等;《广东农业科学》;20111231(第5期);第117-118页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104585276A (en) | 2015-05-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106360217A (en) | Five-colored fermented cereal drink | |
| CN103493865B (en) | Cookies suitable for hypertension group and making method thereof | |
| CN102934698A (en) | Peanut bean curd stick and preparation method thereof | |
| CN102793150B (en) | Agaric steamed bun and processing method thereof | |
| CN104172101A (en) | Soybean sauce and preparation method thereof | |
| CN104286071A (en) | High-dietary-fiber health bread containing high phospholipase active lipase and hemicellulase and making method thereof | |
| CN105919099B (en) | A method of ferment is prepared using pueraria lobata, mulberries | |
| CN103637098B (en) | Instant soybean protein puffed food | |
| CN102286334A (en) | Strawberry and radix puerariae wine and preparation method thereof | |
| CN101785542A (en) | Ginseng, medlar and five-cereal health-care steamed bread | |
| CN103518862A (en) | Method for preparing sauced dried bean curd | |
| CN103211039B (en) | Method for producing flexible tofu coagulant by utilizing rice milk and coagulant | |
| CN107197908A (en) | A kind of process of rich calcium konjaku mushroom black biscuit | |
| CN103141902B (en) | Soybean protein fermentation beverage and making method thereof | |
| CN104256522A (en) | Three-section fermentation type salty fresh konjak sauce and preparation method thereof | |
| CN101560454A (en) | Black rice body-building wine and method for brewing same | |
| CN103262904A (en) | Preparation method of ginseng fermented bean curd | |
| CN103875762B (en) | A kind of with pumpkin and dregs of beans be main component nutritive pie and manufacture craft thereof | |
| CN104585276B (en) | A kind of bread rich in peanut lecithin and preparation method thereof | |
| CN102940050A (en) | Method for preparing dried beancurd sticks | |
| CN104256474A (en) | Production process of watermelon flavoured thick broad-bean sauce | |
| CN105166673A (en) | Rice bran processing method and rice bran cake production method | |
| CN104186688A (en) | Production process of characteristic red fermented bean curd | |
| CN106901273A (en) | Use the method for gumbo powder processing and fabricating Flour product | |
| CN105746653A (en) | Kelp biscuit 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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20170704 Termination date: 20220213 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |