CN104938932B - A kind of steamed bun and its production method of high soybean dietary fiber - Google Patents
A kind of steamed bun and its production method of high soybean dietary fiber Download PDFInfo
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- 235000005911 diet Nutrition 0.000 claims abstract description 32
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- 238000000855 fermentation Methods 0.000 description 5
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- 229920002488 Hemicellulose Polymers 0.000 description 4
- -1 dosage are 0.3 part Proteins 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 3
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- 229910052791 calcium Inorganic materials 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
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- 239000011707 mineral Substances 0.000 description 3
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- 241000196324 Embryophyta Species 0.000 description 2
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- 241000209140 Triticum Species 0.000 description 2
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- 239000004411 aluminium Substances 0.000 description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
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- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
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- 229940029339 inulin Drugs 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention belongs to field of food, and in particular to a kind of steamed bun of high soybean dietary fiber further relates to the production method of above-mentioned steamed bun.The steamed bun of the high soybean dietary fiber of the present invention, includes the raw material of following portions by weight：Yeast 15, flour 800 1100, soybean dietary fiber 300 900, dietary alkali 0.5 4, old ferment dough 80 110.For the steamed bun of the present invention due to being added to soybean dietary fiber, the effect that relaxes bowel is good, and constipation patient is contributed to eliminate sufferer.Soybean dietary fiber is more difficult mutually to be fused with flour, and method of the invention solves this technical barrier, so that the two is mixed well, is improved the more single present situation of steamed bun nutritional ingredient.
Description
Technical field
The invention belongs to field of food, and in particular to a kind of steamed bun of high soybean dietary fiber further relates to above-mentioned steamed bun
Production method.
Background technology
Steamed bun is common staple food, the staple food that especially wheat belt people be unable to do without.Common steamed bun is mostly by wheat flour
It makes, the either yeast fermentation of old ferment dough is added in flour, treacle is sent out after a few houres, is steamed.Nutrition group in common steamed bun
At and it is imperfect, for example lack VB1, VB2, VB6, VE, mineral calcium, magnesium, zinc, iron etc. in common steamed bun all in cortex, this
It is a big loss, this is also subhealth group Producing reason.Contain more VB1, VB2, VB6, VE, mineral in dietary fiber
Matter calcium, magnesium, zinc, iron etc. maintain the indispensable element of human life.
Dietary fiber is the edible part of plant, cannot be digested, to human body unsoundness meaning, the degree of polymerization >=
3 carbohydrate and lignin, including cellulose, hemicellulose, pectin, inulin etc..Dietary fiber is that healthy diet can not
Lack, the World Food Programme suggests that normal population intake is everyone 27 grams/day.
If can be combined dietary fiber with steamed bun, nutrition lacking in steamed bun is supplemented, human body can be more advantageous to
Health.It is actually rare about dietary fiber steamed bun.
CN102754672A discloses a kind of preparation method of high soybean dietary fiber steamed bun powder, which is characterized in that will be each
Component is mixed by following weight percent, flour 87% -96%, soybean dietary fiber 2% -11%, without aluminium leavening agent 0.3%
- 1.5%, bean powder complex enzyme formulation 0.3% -1.5%.
It weighs flour 95g, soybean dietary fiber 2g, be uniformly mixed without aluminium leavening agent 1.5g and bean powder 1.5g, then weigh
Yeast 1.0g and 70mL water, water temperature stir evenly various dispensings under the conditions of 35-40 DEG C, and no dry powder is agglomerating again after existing；By face
It rolls into a ball in fermenting in an oven after steamed bun type after kneading, fermentation temperature is 40 DEG C, waits for that steamed bun volume significantly increases, feel lightens, gently
Then prove that provocation is intact by rear slow rebound；In steamer after boiling water, steam 25 minutes；Obtained rising property of finished product steamed bun is good,
Soft white bright, palatability is good.
The addition of soybean dietary fiber and few in above-mentioned steamed bun, only accounts for 2-11%, if dietary fiber was added
It is more, it can lead in steamed bun that lump graininess is less soluble to be held, influence very much the mouthfeel of steamed bun, as possible more complementary diets fiber to steamed bun
In head, dietary fiber is set preferably mutually to be dissolved together with dough, but also ensure that the mouthfeel of steamed bun and appearance are unaffected, this
It is that various patents and periodical literature and each brainstrust of undisclosed and food service industry inquire into difficulty that is but outstanding always and not solving at present
Topic.
Invention content
In order to solve the above technical problems, it the present invention provides a kind of steamed bun of high dietary-fiber, compensates for steamed bun and contains
The defect for having the nutritional ingredients such as VB1, VB2, VB6, VE, mineral calcium, magnesium, zinc, iron less；
The present invention also provides the production method of the steamed bun of above-mentioned high dietary-fiber, the steamed bun produced using this method,
Relative to the steamed bun powder in documents, soybean dietary fiber content wants high by 30% or so, overcomes dietary fiber in commonsense method
Defect that can not be preferably fused with steamed bun, the dietary fiber in the present invention is preferably fused with flour, has no effect on steamed bun
The qualities such as appearance and mouthfeel.
Dietary fiber is the dietary nutrient for being generally not easy to be digested, and is divided into soluble and non-soluble dietary fiber, main
Come from the cell wall of plant, including cellulose, hemicellulose, resin, pectin and lignin etc., are not easy and the combinations such as flour
Together, method of the invention exactly solves this technical barrier, keeps dietary fiber preferably indissoluble with steamed bun, and
Not because of the addition of dietary fiber, and influence the qualities such as the appearance mouthfeel of steamed bun.
The present invention is realized by following technical solutions：
A kind of steamed bun of high soybean dietary fiber, includes the raw material of following portions by weight：
Yeast 1-5
Flour 800-1100
Soybean dietary fiber 300-900
Dietary alkali 0.5-4
Old ferment dough 80-110.
In above-mentioned soybean dietary fiber, soluble dietary fiber accounts for 35-45%.
Preferably, above-mentioned steamed bun includes the raw material of following portions by weight：
Yeast 2-4
Strong flour 900-1100
Soybean dietary fiber 400-800
Dietary alkali 1-3
Old ferment dough 90-110.
Preferably, above-mentioned steamed bun includes the raw material of following portions by weight：
Yeast 3
Flour 900
Soybean dietary fiber 700
Dietary alkali 2
Old ferment dough 100
In the soybean dietary fiber, soluble dietary fiber accounts for 40%.
As an improvement of the present invention, above-mentioned steamed bun includes the raw material of following portions by weight：
Yeast 1-5
Flour 800-1100
Soybean dietary fiber 350-900
Dietary alkali 0.5-4
Old ferment dough 80-110
In soybean dietary fiber, soluble dietary fiber accounts for 35-45%；
Complex enzyme formulation 0.1-0.5
Complex enzyme formulation is the mixture of cellulase, hemicellulase, alpha-amylase, zytase, pentosanase,
Cellulase：Hemicellulase：Alpha-amylase：Zytase：Pentosanase=2-5：1-2：1-3：1-2：1-3, with
Upper ratio is that weight ratio is below unless otherwise specified weight ratio.
Preferably, above-mentioned steamed bun includes the raw material of following portions by weight：
Yeast 3
Flour 1000
Soybean dietary fiber 700
Dietary alkali 2
Old ferment dough 100
In soybean dietary fiber, soluble dietary fiber accounts for the 40% of total dietary fiber weight, is weight ratio below；
Complex enzyme formulation is the mixture of cellulase, hemicellulase, alpha-amylase, zytase, pentosanase,
Cellulase：Hemicellulase：Alpha-amylase：Zytase：Pentosanase=3：1：2：2：2.
On soybean dietary fiber be 150-300 mesh.
A kind of production method of the steamed bun of high soybean dietary fiber, including following steps：
（1）35-45 DEG C of water is added in 80-110 parts of old ferment doughs, the addition of water is old ferment dough weight
0.03-0.07% keeps 3-8min, and 1-5 parts of yeast are then added in old ferment dough, 800- is added after yeast fully melts
1100 parts of flour, then add 250~500 parts of water, knead dough is fermented 2.5-4 hours, the dough that must be fermented；
（2）The food fibre powder for taking 300-900 parts, it is 5-8 times of dietary fiber weight to add water, the addition of water, and at
Dietary fiber group；
（3）In step（1）The dough fermented in be added 0.5-4 parts of dietary alkalis, knead；
（4）By step（3）In plus the dough that kneads of alkali divide out, it is in tabular to make dough, then again by step（2）Meals
Food coma is placed on tabular dough, with dough that dietary fiber group package is tight, is kneaded repeatedly, is waited for old ferment dough and diet
Coma completely it is indissoluble and fused after dough in without granular piece when, be divided into multiple small doughs；
（5）By step（4）In small dough at 25~30 DEG C treacle send out half an hour, then steam, steaming time water out of pot
It has boiled and has started timing 20-40min.
It is furthermore preferred that a kind of production method of the steamed bun of high soybean dietary fiber, including following steps：
（1）37 DEG C of water is added in 100 parts of old ferment doughs, the addition of water is the 0.05% of old ferment dough weight, is kept
Then 3 parts of yeast are added in 5min in old ferment dough, 1000 parts of flour are added after yeast fully melts, then add 300 parts of water,
Knead dough is fermented 3 hours, the dough that must be fermented；
（2）The food fibre powder for taking 700 parts, it is 6 times of dietary fiber weight to add water, the addition of water, and at diet fibre
Dimension group；
（3）In step（1）The dough fermented in be added 2 parts of dietary alkalis, knead；
（4）By step（3）In plus the dough that kneads of alkali divide out, it is in tabular to make dough, then again by step（2）Meals
Food coma is placed on tabular dough, with dough that dietary fiber group package is tight, is kneaded repeatedly, is waited for old ferment dough and diet
Coma completely it is indissoluble and fused after dough in without granular piece when, be divided into multiple small doughs；
（5）By step（4）In small dough at 28 DEG C treacle send out half an hour, then steam, steaming time is from water boiling in pot
Start timing 30min.
Preferably, a kind of production method of the steamed bun of high soybean dietary fiber, including following steps：
（1）35-45 DEG C of water is added in 80-110 parts of old ferment doughs, the addition of water is old ferment dough weight
0.03-0.07% keeps 3-8min, and 1-5 parts of yeast are then added in old ferment dough, 800- is added after yeast fully melts
1100 parts of flour, then add 250~500 parts of water, knead dough is fermented 2.5-4 hours, the dough that must be fermented；
（2）Take 300-900 parts of food fibre powder, be added complex enzyme formulation, the complex enzyme formulation be cellulase,
The mixture of hemicellulase, alpha-amylase, zytase, pentosanase,
Cellulase：Hemicellulase：Alpha-amylase：Zytase：Pentosanase=2-5：1-2：1-3：1-2：1-3,
After mixing plus water, the addition of water are 5-8 times of dietary fiber weight, and the temperature of water is 35-45 DEG C, is added
After water and at dietary fiber group, 20-40min is kept；
（3）In step（1）The dough fermented in be added 0.5-4 parts of dietary alkalis, knead；
（4）By step（3）In plus the dough that kneads of alkali divide out, it is in tabular to make dough, then again by step（2）Meals
Food coma is placed on tabular dough, with dough that dietary fiber group package is tight, is kneaded repeatedly, is waited for old ferment dough and diet
Coma completely it is indissoluble and fused after dough in without granular piece when, be divided into multiple small doughs；
（5）By step（4）In small dough at 25~30 DEG C treacle send out half an hour, then steam, steaming time water out of pot
It has boiled and has started timing 30min.
Old ferment dough used in the present invention is commonly called as face introduction, leaven, ferment face head, refers to when steaming steamed bun, ferment,
Without steaming and the dough/pasta of low-temperature preservation；
In documents in background technology, the content of soybean dietary fiber is only 2-11%, the dietary fiber in the present invention
Additive amount be about 19.7-50.5%, the addition of a large amount of dietary fibers, dietary fiber cannot preferably be fused with flour, even if phase
In conjunction with, also can the two combine dough in hard particulate object occur, to influence the mouthfeel and appearance of steamed bun, make steamed bun mouthfeel
It is coarse.And the addition of a large amount of dietary fibers in the present invention, but dietary fiber can fuse well with flour, be not in hard
Phenomena such as particulate matter, and taste good, this is because the technique used in the present invention is different from common technology of producing steamed bread.
First by old ferment dough fermentation in the present invention, then dietary fiber kneaded, after old ferment dough is mixed with flour, then
Group rubs up with dietary fiber；Such as dietary fiber is directly mixed with flour, consequence is to will appear grit object in dough, directly
Influence the qualities such as steamed bun appearance and mouthfeel.
Such as dietary fiber is rolled into a ball and is directly rubbed up with the dough after fermentation, grit object is also will appear；
The present invention first divides out the dough kneaded to solve this technical problem, and it is in tabular to make dough, then again
By dietary fiber group be placed on tabular dough, it is with dough that dietary fiber group package is tight, knead repeatedly, nothing in question handler
At granular piece, it is divided into multiple small doughs；If can realize that dietary fiber fully rubs up with dough and is not in grit object.
Another innovation of the present invention is that soluble soybean diet accounts in soybean dietary fiber of the present invention
40%,
It adds insoluble diedairy fiber or the high steamed bun of Semen Tritici aestivi fiber content, the effect that relaxes bowel is nothing like the application
The high steamed bun of middle soluble dietary fibre content.
In the present invention, complex enzyme formulation, enzyme effect dietary fiber in soybean, by the fractions in dietary fiber is added
It is hydrolyzed to polysaccharide, during dietary fiber group mutually rubs up with dough, increases the intensity and dietary fiber and dough of gluten
Combination and degree.
The steamed bun color and luster that the present invention manufactures is unique in taste, the micro- Huang of steamed bun color and luster steamed, in good taste, chewiness, and nutrition is rich
It is edible to be particularly suitable for the middle-aged and the old, constipation person and weight-reducing crowd for richness.
Description of the drawings
Fig. 1 is the steamed bun material object design sketch of embodiment 1；
Fig. 2 is the steamed bun internal structure chart of comparative example 1；
Fig. 3 is the steamed bun material object design sketch of comparative example 1；
Fig. 4 is the steamed bun material object design sketch of comparative example 3；
Fig. 5 is the steamed bun material object design sketch of comparative example 4；
Fig. 6 is the steamed bun material object design sketch of embodiment 4；
Fig. 7 is the steamed bun material object design sketch of embodiment 5.
Specific implementation mode
The present invention is further described with reference to specific embodiment, so that those skilled in the art knows more about
The present invention, but be not intended to limit the present invention.
Embodiment 1
A kind of production method of the steamed bun of high soybean dietary fiber, including following steps：
（1）37 DEG C of water is added in 100 parts of old ferment doughs, the addition of water is the 0.05% of old ferment dough weight, is kept
Then 3 parts of yeast are added in 5min in old ferment dough, 1000 portions of Strong flours are added after yeast fully melts, then add 300 parts
Water, knead dough are fermented 3 hours, the dough that must be fermented；
（2）The soy bean edible fiber powder for taking 700 parts, it is 6 times of soybean dietary fiber weight to add water, the addition of water, and
At dietary fiber group；Soy bean edible fiber powder is 200 mesh；
（3）In step（1）The dough fermented in be added 2 parts of dietary alkalis, knead；
（4）By step（3）In plus the dough that kneads of alkali divide out, it is in tabular to make dough, then again by step（2）Meals
Food coma is placed on tabular dough, with dough that dietary fiber group package is tight, is kneaded repeatedly, is waited for old ferment dough and diet
Coma completely it is indissoluble and fused after dough in without granular piece when, be divided into multiple small doughs；
（5）By step（4）In small dough at 28 DEG C treacle send out half an hour, then steam, steaming time is from water boiling in pot
Start timing 30min.
In the present embodiment 1, the content of soybean dietary fiber accounts for about total raw material（Except water）38.78%.The side of embodiment 1
The steamed bun material object design sketch that method steams is as shown in Fig. 1.
Comparative example 1
With embodiment 1 except that the step of comparative example 1（4）In, by step（3）In plus the dough that kneads of alkali with
Step（2）Dietary fiber group directly knead repeatedly, be divided into multiple small doughs；Alkali dough booth will be added by using in embodiment 1
It opens, the method for making the dough knead dietary fiber dough package after tight.Comparative example 1 remaining the step of it is complete with embodiment 1
It is identical.
The result shows that：Using the method for comparative example 1, dietary fiber group with add alkali dough is not easy to be combined well, no matter why
Rub up or no matter rub up how long, dietary fiber dough with plus alkali dough combined after can all occur hard in dough
Shot-like particle, the steamed bun steamed out is rough, and there is also pit or knob-like, and mouthfeel is bad.
Attached drawing 2 and 3 is the picture for the steamed bun that the method for comparative example 1 steams.
Comparative example 2
Compared with Example 1, identical with soybean dietary fiber used in embodiment 1 in comparative example 2, only dosage
Difference, in comparative example 2, the dosage of soybean dietary fiber is 150 parts, remaining is identical.
The result shows that steamed bun in comparative example 2 in embodiment 1 steamed bun mouthfeel and appearance it is essentially identical, but it moistens
Intestines aperient effects will much be worse than the steamed bun in embodiment 1.
Comparative example 3
Compared with Example 1, in comparative example 2 with soybean dietary fiber type used in embodiment 1 and the complete phase of feature
Together, i.e., with a batch of soybean dietary fiber, only dosage is different, and in comparative example 3, flour dosage is 900 parts, and soybean dietary is fine
The dosage of dimension is 950 parts, remaining is identical.
The result shows that then improve the dosage of soybean dietary fiber, when alkali dough will be added to be rubbed up with dietary fiber dough, no
Easily be kneaded, no matter rub up how long, dietary fiber dough with plus alkali dough combined after can all occur hard particulate in dough
Object, the steamed bun steamed out is rough, and there is also pit or knob-like, and mouthfeel is bad.
In comparative example 3, soybean dietary fiber content accounts for about total raw material（Except water）48.59%.The steamed bun for steaming out its
Design sketch is as shown in Fig. 4.
Comparative example 4
Compared with Example 1, identical with soybean dietary fiber used in embodiment 1 in comparative example 2, type and spy
Levy identical, i.e., with a batch of soybean dietary fiber, only dosage is different, and in comparative example 2, flour dosage is 800 parts, greatly
The dosage of beans dietary fiber is 1200 parts, remaining is identical.
In comparative example 4, soybean dietary fiber content accounts for about total raw material（Except water）57% or so.The steamed bun for steaming out
Its design sketch is as shown in Fig. 5.
The result shows that then improve the dosage of soybean dietary fiber, when alkali dough will be added to be rubbed up with dietary fiber dough, no
Easily be kneaded, no matter rub up how long, dietary fiber dough with plus alkali dough combined after can all occur hard particulate in dough
Object, the steamed bun steamed out is rough, and there is also pit or knob-like, and mouthfeel is bad.
Embodiment 2
A kind of production method of the steamed bun of high soybean dietary fiber, including following steps：
（1）35 DEG C of water is added in 80 parts of old ferment doughs, the addition of water is the 0.03% of old ferment dough weight, is kept
Then 1 part of yeast is added in 3min in old ferment dough, 800 portions of Strong flours are added after yeast fully melts, then add 250 parts
Water, knead dough are fermented 2.5 hours, the dough that must be fermented；
（2）The soy bean edible fiber powder for taking 350 parts, it is 5 times of soybean dietary fiber weight to add water, the addition of water, and
At dietary fiber group；Soy bean edible fiber powder is 150 mesh；
（3）In step（1）The dough fermented in be added 0.5 part of dietary alkali, knead；
（4）By step（3）In plus the dough that kneads of alkali divide out, it is in tabular to make dough, then again by step（2）Meals
Food coma is placed on tabular dough, with dough that dietary fiber group package is tight, is kneaded repeatedly, is waited for old ferment dough and diet
Coma completely it is indissoluble and fused after dough in without granular piece when, be divided into multiple small doughs；
（5）By step（4）In small dough at 25 DEG C treacle send out half an hour, then steam, steaming time is from water boiling in pot
Start timing 20min.
Embodiment 3
A kind of production method of the steamed bun of high soybean dietary fiber, including following steps：
（1）45 DEG C of water is added in 110 parts of old ferment doughs, the addition of water is the 0.07% of old ferment dough weight, is kept
Then 5 parts of yeast are added in 8min in old ferment dough, 1100 portions of Strong flours are added after yeast fully melts, then add 500 parts
Water, knead dough are fermented 4 hours, the dough that must be fermented；
（2）The soy bean edible fiber powder for taking 900 parts, it is 8 times of soybean dietary fiber weight to add water, the addition of water, and
At dietary fiber group；Soy bean edible fiber powder is 300 mesh；
（3）In step（1）The dough fermented in be added 4 parts of dietary alkalis, knead；
（4）By step（3）In plus the dough that kneads of alkali divide out, it is in tabular to make dough, then again by step（2）Meals
Food coma is placed on tabular dough, with dough that dietary fiber group package is tight, is kneaded repeatedly, is waited for old ferment dough and diet
Coma completely it is indissoluble and fused after dough in without granular piece when, be divided into multiple small doughs；
（5）By step（4）In small dough at 25 DEG C treacle send out half an hour, then steam, steaming time is from water boiling in pot
Start timing 40min.
Table 1 comments a part detailed rules and regulations for steamed bun, asks 50 experts according to score by rules below, gives a mark to steamed bread quality,
Specifically the results are shown in table below for it：
1 score by rules of table
The scoring of 2 embodiment 1 and comparative example 1-4 of table is detailed
Embodiment 4
A kind of production method of the steamed bun of high soybean dietary fiber, including following steps：
（1）37 DEG C of water is added in 100 parts of old ferment doughs, the addition of water is the 0.05% of old ferment dough weight, is kept
Then 3 parts of yeast are added in 5min in old ferment dough, 1000 portions of Strong flours are added after yeast fully melts, then add 300 parts
Water, knead dough are fermented 3 hours, the dough that must be fermented；
（2）Take 700 parts of soy bean edible fiber powder, be added complex enzyme formulation, the complex enzyme formulation be cellulase,
The mixture of hemicellulase, alpha-amylase, zytase, pentosanase, complex enzyme formulation dosage are 0.3 part；
Cellulase：Hemicellulase：Alpha-amylase：Zytase：Pentosanase=3：1：2：2：2,
After mixing plus water, the addition of water are 6 times of soybean dietary fiber weight, and the temperature of water is 40 DEG C, adds water
Afterwards and at soybean dietary fiber group, 30min is kept；Soy bean edible fiber powder is 200 mesh；
（3）In step（1）The dough fermented in be added 2 parts of dietary alkalis, knead；
（4）By step（3）In plus the dough that kneads of alkali divide out, it is in tabular to make dough, then again by step（2）Meals
Food coma is placed on tabular dough, with dough that soybean dietary fiber group package is tight, is kneaded repeatedly, wait for old ferment dough with
Dietary fiber group completely it is indissoluble and fused after dough in without granular piece when, be divided into multiple small doughs；
（5）By step（4）In small dough at 28 DEG C treacle send out half an hour, then steam, steaming time is from water boiling in pot
Start timing 30min.
The steamed bun picture of embodiment 4 is as shown in Fig. 6, steamed bun surface smooth even, no pit or spot.
Comparative example 5
As different from Example 4, in comparative example 4, used complex enzyme is cellulase, hemicellulase, α-shallow lake
The mixture of powder enzyme, pentosanase, dosage are 0.3 part, cellulase：Hemicellulase：Alpha-amylase：Pentosanase=5：
1：2：2, zytase is reduced, the dosage of cellulase is increased to 5 parts；Remaining is identical with embodiment 4.
Comparative example 6
As different from Example 4, in comparative example 4, used complex enzyme is cellulase, hemicellulase, α-shallow lake
The mixture of powder enzyme, zytase, dosage are 0.3 part, cellulase：Hemicellulase：Alpha-amylase：Zytase=5：
1：2：2, pentosanase is reduced, the dosage of cellulase is increased to 5 parts；Remaining is identical with embodiment 4.
Comparative example 7
As different from Example 4, in comparative example 4, used complex enzyme is alpha-amylase, zytase, xylan
The mixture of enzyme, dosage are 0.3 part, alpha-amylase：Zytase：Pentosanase=1：1：1, reduce cellulase and half fiber
The plain enzyme of dimension,；Remaining is identical with embodiment 4.
Comparative example 8
As different from Example 4, in comparative example 4, used complex enzyme is cellulase, hemicellulase, α-shallow lake
The mixture of powder enzyme, pentosanase, 1,4 beta-glucanase, dosage are 0.3 part, cellulase：Hemicellulase：Alpha-amylase：
Pentosanase=3：1：2：2：2, zytase is replaced with into 1,4 beta-glucanase, remaining is identical with embodiment 4.
Comparative example 9
As different from Example 4, in comparative example 4, used complex enzyme is cellulase, hemicellulase, α-shallow lake
The mixture of powder enzyme, zytase, 1,4 beta-glucanase, dosage are 0.3 part, cellulase：Hemicellulase：Alpha-amylase：
Zytase=3：1：2：2：2, pentosanase is replaced with into 1,4 beta-glucanase, remaining is identical with embodiment 4.
Comparative example 10
As different from Example 4, in comparative example 4, used complex enzyme is pentosanase, alpha-amylase, xylan
The mixture of enzyme, 1,4 beta-glucanase, dosage are 0.3 part, pentosanase：Alpha-amylase：Zytase：1,4 beta-glucanase=4：
2：2：2, pentosanase is replaced with into 1,4 beta-glucanase, remaining is identical with embodiment 4.
Steamed bun in comparative example 5-10 is almost the same with the steamed bun appearance of embodiment 4, but mouthfeel, smell will be inferior to and implement
Example 4, by expert estimation, marking detailed rules and regulations in above-mentioned table 1 by carrying out.Comparative example 5 comments part 93, the scoring of comparative example 6 92, comparative example
7 scorings 93, the scoring of comparative example 8 93, the scoring of comparative example 9 94, the scoring of comparative example 10 91, it is seen then that the addition of not all enzyme,
Be conducive to the fermentation of steamed bun and steam, some enzyme addition effects are not notable.
Embodiment 5
A kind of production method of the steamed bun of high soybean dietary fiber, including following steps：
（1）35 DEG C of water is added in 80 parts of old ferment doughs, the addition of water is the 0.03% of old ferment dough weight, is kept
Then 1 part of yeast is added in 3min in old ferment dough, 800 portions of Strong flours are added after yeast fully melts, then add 250 parts
Water, knead dough are fermented 2.5 hours, the dough that must be fermented；
（2）350 parts of food fibre powder is taken, complex enzyme formulation is added, complex enzyme formulation is cellulase, hemicellulose
The mixture of enzyme, alpha-amylase, zytase, pentosanase, complex enzyme formulation dosage are 0.1 part；
Cellulase：Hemicellulase：Alpha-amylase：Zytase：Pentosanase=2：1：1：1：1,
After mixing plus water, the addition of water is 5 times of dietary fiber weight, and the temperature of water is 35 DEG C, add after water and
At dietary fiber group, 20min is kept；Soy bean edible fiber powder is 150 mesh；
（3）In step（1）The dough fermented in be added 0.5 part of dietary alkali, knead；
（4）By step（3）In plus the dough that kneads of alkali divide out, it is in tabular to make dough, then again by step（2）Meals
Food coma is placed on tabular dough, with dough that dietary fiber group package is tight, is kneaded repeatedly, is waited for old ferment dough and diet
Coma completely it is indissoluble and fused after dough in without granular piece when, be divided into multiple small doughs；
（5）By step（4）In small dough at 25 DEG C treacle send out half an hour, then steam, steaming time is from water boiling in pot
Start timing 20min.
Embodiment 6
A kind of production method of the steamed bun of high soybean dietary fiber, including following steps：
（1）45 DEG C of water is added in 110 parts of old ferment doughs, the addition of water is the 0.07% of old ferment dough weight, is kept
Then 5 parts of yeast are added in 8min in old ferment dough, 1100 portions of Strong flours are added after yeast fully melts, then add 500 parts
Water, knead dough are fermented 4 hours, the dough that must be fermented；
（2）900 parts of food fibre powder is taken, complex enzyme formulation is added, complex enzyme formulation is cellulase, hemicellulose
The mixture of enzyme, alpha-amylase, zytase, pentosanase, complex enzyme formulation dosage are 0.5 part；
Wherein, cellulase：Hemicellulase：Alpha-amylase：Zytase：Pentosanase=5： 2： 3： 2：3,
After mixing plus water, the addition of water is 8 times of dietary fiber weight, and the temperature of water is 45 DEG C, add after water and
At dietary fiber group, 40min is kept；Soy bean edible fiber powder is 300 mesh；
（3）In step（1）The dough fermented in be added 4 parts of dietary alkalis, knead；
（4）By step（3）In plus the dough that kneads of alkali divide out, it is in tabular to make dough, then again by step（2）Meals
Food coma is placed on tabular dough, with dough that dietary fiber group package is tight, is kneaded repeatedly, is waited for old ferment dough and diet
Coma completely it is indissoluble and fused after dough in without granular piece when, be divided into multiple small doughs；
（5）By step（4）In small dough at 25 DEG C treacle send out half an hour, then steam, steaming time is from water boiling in pot
Start timing 40min.
The scoring of 3 embodiment 4-6 of table is detailed
From the point of view of the scoring in above table, the steamed bun of embodiment 4-6, face shaping and mouthfeel are all good.
It finds 100 constipation patients to test, the steamed bun of at least two canteens embodiment 4 during these patients are kept for one day
Head, meanwhile, bland diet is kept, after two weeks, constipation improves, and after one month, the number that constipation symptom is thoroughly eliminated is 99 people,
Effective percentage is up to 99%.
Its common feature of the steamed bun of embodiment 4-6 is smell very faint scent, and entrance is in good taste, fine and smooth, is had light
Sweet taste, chewiness.
In embodiment 4-6, the method that complex enzyme formulation is added, the time for making soybean dietary fiber group and dough rub up（It rubs
Same amount of flour, compared with not enzyme preparation）Averagely reduce 2-4 minutes, it is seen then that the addition of complex enzyme formulation, effect
In soybean dietary fiber, fractions therein are hydrolyzed to polysaccharose substance, are conducive to soybean dietary fiber group and dough more
Good combination also helps the intensity for increasing gluten.
Embodiment 7
A kind of production method of the steamed bun of high soybean dietary fiber, including following steps：
（1）37 DEG C of water is added in 90 parts of old ferment doughs, the addition of water is the 0.05% of old ferment dough weight, is kept
Then 3 parts of yeast are added in 5min in old ferment dough, 900 parts of flour are added after yeast fully melts, then add 300 parts of water, and
Face is fermented 3 hours, the dough that must be fermented；
（2）Take 700 parts of soy bean edible fiber powder, be added complex enzyme formulation, the complex enzyme formulation be cellulase,
The mixture of hemicellulase, alpha-amylase, zytase, pentosanase, complex enzyme formulation dosage are 0.4 part；
Cellulase：Hemicellulase：Alpha-amylase：Zytase：Pentosanase=3：1：2：2：2,
After mixing plus water, the addition of water are 6 times of soybean dietary fiber weight, and the temperature of water is 40 DEG C, adds water
Afterwards and at soybean dietary fiber group, 30min is kept；Soy bean edible fiber powder is 200 mesh；
（3）In step（1）The dough fermented in be added 2 parts of dietary alkalis, knead；
（4）By step（3）In plus the dough that kneads of alkali divide out, it is in tabular to make dough, then again by step（2）Meals
Food coma is placed on tabular dough, with dough that soybean dietary fiber group package is tight, is kneaded repeatedly, wait for old ferment dough with
Dietary fiber group completely it is indissoluble and fused after dough in without granular piece when, be divided into multiple small doughs；
（5）By step（4）In small dough at 28 DEG C treacle send out half an hour, then steam, steaming time is from water boiling in pot
Start timing 30min.
Claims (1)
1. a kind of production method of the steamed bun of high soybean dietary fiber, including following steps：
（1）35-45 DEG C of water is added in 80-110 parts of old ferment doughs, the addition of water is the 0.03- of old ferment dough weight
0.07%, 3-8min is kept, 1-5 parts of yeast are then added in old ferment dough, 800-1100 parts are added after yeast fully melts
Flour, then add 250~500 parts of water, knead dough is fermented 2.5-4 hours, the dough that must be fermented；
（2）300-900 parts of food fibre powder is taken, 0.1-0.5 parts of complex enzyme formulation is added；
The complex enzyme formulation is the mixture of cellulase, hemicellulase, alpha-amylase, zytase, pentosanase,
The cellulase：Hemicellulase：Alpha-amylase：Zytase：Pentosanase=2-5：1-2：1-3：1-2：1-3,
The above ratio is weight ratio；
After mixing plus water, the addition of water are 5-8 times of dietary fiber weight, and the temperature of water is 35-45 DEG C, after adding water
With at dietary fiber group, 20-40min is kept；
（3）In step（1）The dough fermented in be added 0.5-4 parts of dietary alkalis, knead；
（4）By step（3）In plus the dough that kneads of alkali divide out, it is in tabular to make dough, then again by step（2）Diet it is fine
Dimension group is placed on tabular dough, with dough that dietary fiber group package is tight, kneads repeatedly, waits for old ferment dough and dietary fiber
Group completely it is indissoluble and fused after dough in without granular piece when, be divided into multiple small doughs；
（5）By step（4）In small dough at 25~30 DEG C treacle send out half an hour, then steam, steaming time is from water boiling in pot
Start timing 30min.
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| CN108041440A (en) * | 2017-12-09 | 2018-05-18 | 苏州鲜动力食品科技有限公司 | The preparation method of high fibre steamed bun formula and high fine steamed bun |
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| CN104171884A (en) * | 2014-09-19 | 2014-12-03 | 嘉兴市禾新科技创业投资有限公司 | Aleurone layer steamed bun and making process thereof |
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| CN102754672A (en) * | 2012-06-21 | 2012-10-31 | 谷神生物科技集团有限公司 | Method for preparing high soybean dietary fibre steamed bun flour |
| CN104171884A (en) * | 2014-09-19 | 2014-12-03 | 嘉兴市禾新科技创业投资有限公司 | Aleurone layer steamed bun and making process thereof |
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