CN104970318A - Method for preparing banana sandwiched stuffing by using brown rice ferment and soybean polysaccharide - Google Patents
Method for preparing banana sandwiched stuffing by using brown rice ferment and soybean polysaccharide Download PDFInfo
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- CN104970318A CN104970318A CN201510440636.2A CN201510440636A CN104970318A CN 104970318 A CN104970318 A CN 104970318A CN 201510440636 A CN201510440636 A CN 201510440636A CN 104970318 A CN104970318 A CN 104970318A
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- brown rice
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- soybean polyoses
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
Landscapes
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a method for preparing banana sandwiched stuffing by using a brown rice enzyme and soybean polysaccharide. The method comprises the steps: firstly preparing brown rice enzyme: soaking the brown rice to germinate in the first step and fermenting the brown rice sprouts to obtain the brown rice enzyme; and preparing sandwiched stuffing for soft bread, cakes and the like by taking the brown rice enzyme, soybean polysaccharide, white granulated sugar, a thickener, a stabilizer, pure water and the like as raw materials. The sandwiched stuffing disclosed by the invention is rich in nutrient, excellent in flavor and smooth in taste and has a market for being used as the sandwiched stuffing of soft bread and cakes.
Description
Technical field
The present invention relates to a kind of preparation method of sandwich filling, specifically a kind of method utilizing brown rice enzyme and soybean polyoses to prepare the sandwich filling of banana flavored piece.
Background technology
Ferment is the obligato material of life entity, comprises all biologies of the mankind, all must by the catalytic action of ferment just existence." brown rice enzyme " originates at the Major Nutrient of brown rice---in plumule and chaff, after adding pure honey, adopt Yeast Cultivation to form.Saccharomycete, while absorption unpolished-rice nutrient, can derive tens of kinds of new ferment.Its nutritive value has not only surmounted brown rice itself, can also give modern diet and live " life " that lacks.Brown rice enzyme produces through the vital movement of " fermentation ".The plumule extracted out using brown rice and chaff are as in the multiple-microorganism of culture medium, and the best saccharomycete of fermentability absorbs vitamin, mineral matter on the one hand and has the nutrients such as the phytic acid of getting rid of the effect of public hazards material, create tens of kinds of new ferment on the one hand.Each organ in organism has countless microorganisms to exist, and serves as different tasks separately.Ferment is then participate in these microorganisms and activate its function.Because brown rice enzyme itself is containing more than 50 kind of ferment, after entering human body, saccharomycete more can produce multiple new ferment, and well imagine, its effect will be very surprising.Brown rice enzyme is except sugar and phosphorus, and no matter on the content of vitamin, protein, fat, calcium, sodium, irony etc., brown rice enzyme all exceedes brown rice itself.Brown rice enzyme made based on the nutrient source of brown rice " plumule and chaff ", can say it is that brown rice " concentrates ", its nutrient density is certain also higher.So abundant nutritive value, will bring very large benefit to human body.
Soybean polyoses is developed further by people in recent years, and its function is that soluble soybean polysaccharide (Soybean Polysaccharides) is separated manufacture
soybean proteinor obtain during bean curd
bean dregsmake through techniques such as enzymolysis and extraction, separation, refining, sterilization, dryings
water-soluble dietary fiberelement, is often used as food fiber hardening agent, holds infusion and food properties improver.In addition, soluble soybean polysaccharide also have regulate blood glucose value and blood lipid, the absorption of promotion harmful intestinal tract material and excretion, anticancer, promote mineral absorption usability etc.
biologyactivity,
anti-oxidant, antibacterial, antiviral and
immunological regulationetc. aspect also have certain effect.
Banana is popular fruit, have throughout the year, banana contains abundant dietary fiber, can preventing hypertension: often eat banana and can prevent hypertension, because banana can provide the more potassium ion that can reduce blood pressure, there is the effect of resisting sodium ion boosting and damaging blood vessel.
Prevention is tired, promotes longevity: containing multiple nutrients material in banana, and low containing sodium amount, not containing cholesterol, can supply the various nutrient of human body, people can not be made again to get fat after food.Therefore often eat banana and be of value to brain, prevention neural fatigue, is particularly suitable for designed for old people.
Banana can also play the effect of protection stomach.This is because a kind of chemicals mass-energy contained in banana stimulates gastric mucosal cell growth and breeding, produce more mucus to safeguard the thickness of barrier of gastric mucosa, make ulcer surface not by the erosion of hydrochloric acid in gastric juice.
Food fiber contained by banana, can stimulate the wriggling of large intestine, make free movement of the bowels, therefore can prevent and treat habitual constipation.
Summary of the invention
The object of this invention is to provide a kind of method utilizing brown rice enzyme and soybean polyoses to prepare the sandwich filling of banana, this kind of sandwich filling is nutritious, and local flavor is excellent, and mouthfeel is satiny, and the sandwich filling as soft bread and cake very has market.
The object of the invention is to be achieved through the following technical solutions:
Utilize brown rice enzyme and soybean polyoses to prepare a method for the sandwich filling of banana, it is characterized in that: the method chooses banana as primary raw material, with the addition of brown rice enzyme and soybean polyoses especially, concrete preparation process is as follows:
(1) prepare brown rice enzyme, fermentation condition soaks germination for first carrying out brown rice: get brown rice running water and clean, be then placed in water bath with thermostatic control and soak, soaking temperature (25 ~ 35 DEG C), makes brown rice fully absorb water.After immersion terminates, rinse brown rice gently and drain away the water with water, even stall with goods spread out on the ground for sale, in vessel, covers aseptic gauze, is placed in incubator and cultivates, and stops germinateing after brown rice germination to 0.5 ~ 1mm is long.(55 ~ 65 DEG C) drying is carried out, material moisture ﹤ 15% after dry after being drained the water by sprouted unpolished rice.Second step carries out brown rice bud fermentation: by dry sprouted unpolished rice, pulverize for subsequent use.Dry ferment is placed in 28 DEG C of fluid nutrient mediums, activates 20 minutes.Lactobacillus bulgaricus aseptically accesses in fresh cow milk and activates, and temperature is 40-43 DEG C, time 4-6h.According to making requirement, saccharomycete and lactobacillus bulgaricus are carried out mixed culture fermentation, and ratio is 2: 1.
corn flour, germination brown rice powder first carries out dry mixed in the ratio of 1: 3, in dry powder body, adds 8%
honey, 150% water, 3%
leavening, fermentation temperature 35 DEG C, time 6h.Brown rice enzyme has been prepared rear stand-by.
(2) thickener carries out pretreatment: thickener is pre-gelatinized converted starch, disperses stand-by with 2 times of white granulated sugars and 2-6 cold water doubly;
(3) stabilizing agent processes: stabilizing agent is sodium alginate and pectin, and ratio is 2:1, even with the white granulated sugar mixs of 5 times,
(4) soybean polyoses processes: by the sugared mix of soybean polyoses with 2 times, the aqueous dispersion then at 5 times is stand-by,
(5) white granulated sugar pure water is dropped in infusion tank, add banana pulp, scattered soybean polyoses, brown rice enzyme; Then heat, wherein, banana pulp 30-40%, brown rice enzyme 10-20%, soybean polyoses 5-10%, white granulated sugar 20-30%, pure water 10-20%;
(6) add scattered stabilizing agent 1-2%, stir, then drop into scattered pre-gelatinized converted starch 2-5%, heat while stirring, be heated to 85 degree and be incubated 15 minutes;
(7) reaction adds acidity regulator, essence (flavoring banana essence) pigment (lemon yellow) batching successively after terminating, and stirs; (wherein, raw material gross weight is 100%; Acidity regulator addition is the 0.1-0.2% of total amount, the addition of essence is the 0.02-0.05% of total amount, the addition of pigment is the 0.005-0.01% of total amount, then frozen water cooling is opened, carry out filling when temperature is down to 30-40 DEG C, obtain the sandwich filling of banana containing brown rice enzyme and soybean polyoses.
In the present invention, stabilizing agent is sodium alginate and the composite use of pectin, and converted starch is pre-gelatinized converted starch.Acidity regulator is citric acid or malic acid.
The product that the present invention obtains has superior trophic function and good to eat local flavor, brown rice enzyme is new things very powerful and exceedingly arrogant in recent years, there is abundant dietary fiber, intestines peristalsis can be accelerated, Constipation, also be the outstanding source of B group's vitamin simultaneously, be rich in vitamin E and mineral matter, soybean polyoses is rich in Bifidobacterium promotive factor, there is the hypotensive function such as hypoglycemic of fat-reducing, defaecation, banana is all suitable popular cuisines of everybody, and triplicity is got up, and the sandwich filling of preparation is nutritious, taste is aromatic, is worth wideling popularize curing industry.
The present invention combines the health-preserving function of brown rice enzyme and soybean polyoses cleverly, it is combined in banana flavored piece, be prepared into sandwich filling, this sandwich filling contains abundant nutrient, and local flavor is excellent, and mouthfeel is satiny, simultaneously also containing dietary fiber, and there is all-ages banana flavored piece, in bread and cake, prepare sandwich baked product.
Detailed description of the invention
Embodiment 1
Utilize brown rice enzyme and soybean polyoses to prepare a method for the sandwich filling of banana, choose banana as primary raw material, with the addition of brown rice enzyme and soybean polyoses especially, concrete preparation process is as follows:
(1) prepare brown rice enzyme, fermentation condition soaks germination for first carrying out brown rice: get brown rice running water and clean, be then placed in water bath with thermostatic control and soak, soaking temperature (25 ~ 35 DEG C), makes brown rice fully absorb water.After immersion terminates, rinse brown rice gently and drain away the water with water, even stall with goods spread out on the ground for sale, in vessel, covers aseptic gauze, is placed in incubator and cultivates, and stops germinateing after brown rice germination to 0.5 ~ 1mm is long.(55 ~ 65 DEG C) drying is carried out, material moisture ﹤ 15% after dry after being drained the water by sprouted unpolished rice.Second step carries out brown rice bud fermentation: by dry sprouted unpolished rice, pulverize for subsequent use.Dry ferment is placed in 28 DEG C of fluid nutrient mediums, activates 30 minutes.Lactobacillus bulgaricus aseptically accesses in fresh cow milk and activates, and temperature is 40 DEG C, time 6h.According to making requirement, saccharomycete and lactobacillus bulgaricus are carried out mixed culture fermentation, and ratio is 2: 1.
corn flour, germination brown rice powder first carries out dry mixed in the ratio of 1: 3, in dry powder body, adds 8%
honey, 150% water, 3%
leavening, fermentation temperature 35 DEG C, time 6h.Brown rice enzyme has been prepared rear stand-by.
(2) thickener carries out pretreatment: thickener is pre-gelatinized converted starch, disperses stand-by with 2 times of white granulated sugars and 2-6 cold water doubly;
(3) stabilizing agent processes: stabilizing agent is sodium alginate and pectin, and ratio is 2:1, even with the white granulated sugar mixs of 5 times,
(4) soybean polyoses processes: by the sugared mix of soybean polyoses with 2 times, the aqueous dispersion then at 5 times is stand-by,
(5) white granulated sugar pure water is dropped in infusion tank, add banana pulp, scattered soybean polyoses, brown rice enzyme; Then heat, wherein, banana pulp 40%, brown rice enzyme 20%, soybean polyoses 10%, white granulated sugar 20%, pure water 10%;
(6) add scattered stabilizing agent 1-2%, stir, then drop into scattered pre-gelatinized converted starch 2-5%, heat while stirring, be heated to 85 degree and be incubated 15 minutes;
(7) reaction adds acidity regulator, essence (flavoring banana essence) pigment (lemon yellow) batching successively after terminating, and stirs; (wherein, raw material gross weight is 100%; Acidity regulator addition is the 0.1-0.2% of total amount, the addition of essence is the 0.02-0.05% of total amount, the addition of pigment is the 0.005-0.01% of total amount, then frozen water cooling is opened, carry out filling when temperature is down to 30-40 DEG C, obtain the banana jam containing brown rice enzyme and soybean polyoses.
Embodiment 2
In preparation method, add banana pulp 30%, brown rice enzyme 10%, soybean polyoses 10%, white granulated sugar 30%, pure water 20%, other are with embodiment 1.
Using sandwich filling as a kind of bread fillings, addition is 1/6th of bread, edible after baking.Or take sandwich filling 10g, add in the natural yogurt of 100ml, directly eat.
Claims (4)
1. utilize brown rice enzyme and soybean polyoses to prepare a method for the sandwich filling of banana, it is characterized in that: the method adds brown rice enzyme and soybean polyoses at sandwich filling, and selected banana flavor, concrete preparation process is as follows:
(1) prepare brown rice enzyme, fermentation flow process is: the first step is carried out brown rice and soaked germination: get appropriate brown rice running water and clean, and be then placed in water bath with thermostatic control and soak, soaking temperature 25 ~ 35 DEG C, makes brown rice fully absorb water; After immersion terminates, rinse brown rice gently and drain away the water with water, even stall with goods spread out on the ground for sale, in vessel, covers aseptic gauze, is placed in incubator and cultivates, and stops germinateing after brown rice germination to 0.5 ~ 1mm is long; Carry out drying at 55 ~ 65 DEG C after being drained the water by sprouted unpolished rice, material moisture ﹤ 15% after dry, obtains dry sprouted unpolished rice; Second step carries out brown rice bud fermentation: dry sprouted unpolished rice is carried out pulverizing for subsequent use; Dry ferment is placed in 28 DEG C of fluid nutrient mediums, activates 30 minutes; Lactobacillus aseptically accesses in fresh cow milk and activates, and temperature is 40 DEG C, time 6h; Saccharomycete and lactobacillus are carried out mixed culture fermentation, and ratio is 2: 1;
corn flour, germination brown rice powder first carries out dry mixed in the ratio of 1: 3, in dry powder body, adds 8%
honey, 150% water, 3%
leavening, fermentation temperature 35 DEG C, time 6h; Brown rice enzyme has been prepared rear stand-by;
(2) thickener carries out pretreatment: thickener is pre-gelatinized converted starch, disperses stand-by with 2 times of white granulated sugars and 2-6 cold water doubly;
(3) stabilizing agent processes: stabilizing agent is sodium alginate and pectin, and ratio is 2:1, even with the white granulated sugar mix of 5 times;
(4) soybean polyoses processes: by the sugared mix of soybean polyoses with 2 times, the aqueous dispersion then at 5 times is stand-by;
(5) white granulated sugar pure water is dropped in infusion tank, add banana pulp, scattered soybean polyoses, brown rice enzyme; Then heat, wherein, banana pulp 30-40%, brown rice enzyme 10-20%, soybean polyoses 5-10%, white granulated sugar 20-30%, pure water 10-20%;
(6) add scattered stabilizing agent 1-2%, stir, then drop into scattered pre-gelatinized converted starch 2-5%, heat while stirring, be heated to 85 degree and be incubated 15 minutes;
(7) reaction adds acidity regulator, essence, pigment batching successively after terminating, and stirs; Wherein, raw material gross weight is 100%; Acidity regulator addition is the 0.1-0.2% of total amount, the addition of essence is the 0.02-0.05% of total amount, the addition of pigment is the 0.005-0.01% of total amount, then frozen water cooling is opened, carry out filling when temperature is down to 30-40 DEG C, obtain the sandwich filling of banana containing brown rice enzyme and soybean polyoses.
2. making according to claim 1 contains the method for the sandwich filling of banana of brown rice enzyme and soybean polyoses, and it is characterized in that: essence is flavoring banana essence, pigment is lemon yellow.
3. making according to claim 1 contains the method for the sandwich filling of banana of brown rice enzyme and soybean polyoses, it is characterized in that: lactobacillus is lactobacillus bulgaricus.
4. making according to claim 1 contains the method for the sandwich filling of banana of brown rice enzyme and soybean polyoses, it is characterized in that: banana pulp 40%, brown rice enzyme 20%, soybean polyoses 10%, white granulated sugar 20%, pure water 10%.
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