CN105146316A - Steamed bun containing soybean oligosaccharides and production method of steamed bun - Google Patents
Steamed bun containing soybean oligosaccharides and production method of steamed bun Download PDFInfo
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- CN105146316A CN105146316A CN201510436524.XA CN201510436524A CN105146316A CN 105146316 A CN105146316 A CN 105146316A CN 201510436524 A CN201510436524 A CN 201510436524A CN 105146316 A CN105146316 A CN 105146316A
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- China
- Prior art keywords
- dough
- dietary fiber
- steamed bun
- water
- soyabean oligosaccharides
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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
Landscapes
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to the field of foods, and particularly relates to a steamed bun containing soybean oligosaccharides and a production method of the steamed bun. The steamed bun containing oligosaccharides, disclosed by the invention, comprises the following raw materials in parts by weight: 1-5 parts of yeast, 800-1100 parts of flour, 300-900 parts of soybean dietary fibers, 0.5-4 parts of dietary alkali, 80-110 parts of sourdough and 30-150 parts of soybean oligosaccharides. According to the steamed bun disclosed by the invention, the soybean oligosaccharides and the soybean dietary fibers are added and are in joint synergistic reaction, so that the effect of loosening bowel to relieve constipation is good, and eliminating of diseases of patients suffering from constipation is facilitated. The soybean dietary fibers are difficult to dissolved with flour, the method disclosed by the invention solves the technical problem, and the soybean dietary fibers and the flour are dissolved well, so that a present situation that nutrient components of the steamed bun are relatively single is changed; besides, the steamed bun disclosed by the invention is particularly suitable for middle-aged and aged patients suffering from constipation, pregnant women, and crowds with large working pressure and few movement to eat.
Description
Technical field
The invention belongs to field of food, be specifically related to a kind of steamed bun containing compound sugar, also relate to the production method of above-mentioned steamed bun.
Background technology
Steamed bun is common staple food, especially the staple food that be unable to do without of wheat belt people.Common steamed bun is many to be made by wheat flour, and in flour, add old ferment dough or culture propagation, after several hours, treacle is sent out, and steams.Trophic component in common steamed bun is also imperfect, lacks VB1, VB2, VB6, VE, mineral calcium, magnesium, zinc, iron etc. in such as common steamed bun all in cortex, and this one to lose greatly, this Ye Shi inferior health colony Producing reason.Maintain the indispensable element of human life containing more VB1, VB2, VB6, VE, mineral calcium, magnesium, zinc, iron etc. in dietary fiber.
Dietary fiber is the edible part of plant, can not be digested, and to human body unsoundness meaning, the carbohydrate of the degree of polymerization >=3 and lignin, comprise cellulose, hemicellulose, pectin, inulin etc.Dietary fiber is that health diet is indispensable, and the World Food Programme's suggestion normal population intake is everyone 27 grams/day.
If dietary fiber can be combined with steamed bun, supplement the nutrition lacked in steamed bun, more can be conducive to the health of human body.About dietary fiber steamed bun, actually rare.
CN102754672A discloses a kind of preparation method of high soybean dietary fiber steamed bun powder, it is characterized in that, by each component by the mixing of following percentage by weight, 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%.
Take flour 95g, soybean dietary fiber 2g, mix without aluminium leavening agent 1.5g and bean powder 1.5g, then take yeast 1.0g and 70mL water, various batching, under 35-40 DEG C of condition, stirs evenly by water temperature, agglomerating again after existing without dry powder; After dough is knead in steamed bun type after ferment in an oven, fermentation temperature is 40 DEG C, and treat that steamed bun volume obviously increases, feel lightens, and after flicking, slow resilience then proves to proof intact; In steamer after water boiling, steam 25 minutes; It is good that the finished product steamed bun obtained works the property sent out, soft bright in vain, good palatability.
In above-mentioned steamed bun, the addition of soybean dietary fiber is also few, only account for 2-11%, if dietary fiber adds too much, can cause that lump graininess in steamed bun is not easily molten to be held, affect very much the mouthfeel of steamed bun, as far as possible many complementary diets fibers are in steamed bun, dietary fiber and dough are better dissolved together mutually, but also ensure the mouthfeel of steamed bun and outward appearance unaffected, this is that current various patent and periodical literature do not disclose, and is also that each brainstrust of food service industry inquires into a but always outstanding and difficult problem that is that do not separate.
CN101822339A discloses a kind of functional steamed bread and preparation method thereof, a kind of functional steamed bread is disclosed in the method, it is characterized in that, be made up of the raw material of following parts by weight: wheat flour 100 parts, water 44-49 part, functional oligose 2-10 part, 0.7 part, yeast, cellulase and/or hemicellulase 0.001-0.01 part.
CN103750153A discloses a kind of high-content super-fine tartary buckwheat steamed bun, it is characterized in that, comprise following masses part raw material: super-fine tartary buckwheat powder 100-120 part, high gluten wheat flour 80-100 part, Gluten 12-24 part, active dry yeast 4-8 part, micro-encapsulation glucose oxidase 100-400 unit of activity (U), TGase 0-100U, pentosanase 20-120U, xanthans 0-1.2 part, chitin oligosaccharide 0-1.5 part, stearoyl lactate 0.3-1.6 part, monoglyceride 0.4-1.5 part, soybean lecithin 0.5-2.5 part, Aspartame 0.06-0.18 part, xylitol 5-20 part, ascorbic acid 0.4-2.0 part, citric acid 0.2-0.8 part, water 100-160 part.Disclosed in above-mentioned patent, steamed bun contains chitin oligosaccharide, wheat flour, but not containing dietary fiber.
Compound sugar, also known as oligosaccharides, refers to the low polymerization sugar being connected to form straight or branched by 2-10 molecule monose by glycosidic bond, and compound sugar is mainly divided into ordinary oligosaccharide and the large class of functional oligose two.The physiological function of compound sugar is, promotes the propagation of Bifidobacterium, suppresses the activity of harmful intestinal tract flora, promotes the absorption of Parenteral Nutrition material, promotes the absorption of the mineral elements such as calcium, magnesium, zinc, iron.In common steamed bun, contained nutritional labeling is protein, fat, potassium, calcium, iron, zinc, copper, VB1, carrotene, VB12, VC, folic acid, iodine, sodium, a small amount of dietary fiber, magnesium, phosphorus, manganese, cholesterol etc., if compound sugar, dietary fiber are combined with steamed bun, not only can promote the propagation of profitable strain, and be conducive to the absorption promoting human body intestinal canal Middle nutrition material, promote the propagation of Bifidobacterium, be conducive to relaxing bowel.Also the case that soybean dietary fiber and soyabean oligosaccharides combine with steamed bun is not disclosed at present.
In documents in background technology, the content of soybean dietary fiber is only 2-11%, the addition of the dietary fiber in the present invention is about 19.7-50.5%, adding of a large amount of dietary fiber, dietary fiber and flour can not fuse preferably, even if combine, occur hard particulate thing in the dough that also can combine at both, thus affect mouthfeel and the outward appearance of steamed bun, make steamed bun coarse mouthfeel.And the adding of a large amount of dietary fiber in the present invention, but dietary fiber and flour can well fuse, and there will not be the phenomenons such as grit thing and taste good, this is because the technique adopted 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 is kneaded, after old ferment dough is mixed with flour, then rub up with dietary fiber group; As directly mixed with flour by dietary fiber, its consequence there will be grit thing in dough, directly affects the qualities such as steamed bun outward appearance and mouthfeel.
As directly rubbed up by the dough after dietary fiber group and fermentation, also there will be grit thing;
The dough knead, in order to solve this technical problem, is first divided out by the present invention, makes dough be tabular, and then by dietary fiber group be placed on tabular dough, with dough by dietary fiber group parcel tight, repeatedly knead, time in question handler without granular piece, be divided into multiple little dough; If dietary fiber just can be realized and dough fully rubs up and there will not be grit thing.
Another innovation of the present invention is that in soybean dietary fiber of the present invention, soluble soybean meals account for 40%,
Add insoluble diedairy fiber or the high steamed bun of Semen Tritici aestivi fiber content, its effect that relaxes bowel is nothing like the high steamed bun of soluble dietary fibre content in the application.
In the present invention, add complex enzyme formulation, enzyme acts on dietary fiber in soybean, and the fractions in soybean dietary fiber is hydrolyzed to polysaccharide, at dietary fiber, group rubs up in process mutually with dough, adds the intensity of gluten and the combination of dietary fiber and dough and degree.
The steamed bun color and luster mouthfeel that the present invention manufactures is unique, the micro-Huang of steamed bun color and luster steamed, and mouthfeel is good, and chewiness is nutritious, is particularly suitable for the elderly, constipation person and weight-reducing crowd edible.
In steamed bun of the present invention except soybean dietary fiber, also added soyabean oligosaccharides, soyabean oligosaccharides and soybean dietary fiber act synergistically on human body intestinal canal jointly, promote the growth of profitable strain, regulate human body intestine microenvironment, compare the people, pregnant woman, the people that is in inferior health that are suitable for the few greatly motion of person in middle and old age's constipation patient, operating pressure and eat, contribute to the Bifidobacterium propagation in these Intestinals, promote intestines peristalsis, discharge toxin.
Summary of the invention
In order to solve above-mentioned technical problem, the invention provides a kind of steamed bun of high dietary fiber content, compensate for steamed bun and containing the less defect of the nutritional labelings such as VB1, VB2, VB6, VE, mineral calcium, magnesium, zinc, iron;
Present invention also offers the production method of the steamed bun of above-mentioned high dietary fiber content, adopt the steamed bun that the method is produced, relative to the steamed bun powder in documents, soybean dietary fiber content wants about 30%, overcome the defect that in commonsense method, dietary fiber cannot fuse preferably with steamed bun, dietary fiber in the present invention and flour fuse preferably, do not affect the quality such as outward appearance and mouthfeel of steamed bun.And steamed bun of the present invention is owing to adding soyabean oligosaccharides, act synergistically with soybean dietary fiber, the Bifidobacterium in human body intestinal canal is bred, enhance human body intestinal canal and wriggle, contribute to constipation patient and relax bowel.
Dietary fiber is general not easily digested dietary nutrient, be divided into solubility and non-soluble dietary fiber, mainly come from the cell membrane of plant, comprise cellulose, hemicellulose, resin, pectin and lignin etc., not easily combine with flour etc., method of the present invention solves this technical barrier just, makes dietary fiber and steamed bun indissoluble preferably, adding not because of dietary fiber, and affect the qualities such as the outward appearance mouthfeel of steamed bun.
The present invention is realized by following technical scheme:
A steamed bun containing soyabean oligosaccharides, comprises 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
Soyabean oligosaccharides 30-150.
In above-mentioned soybean dietary fiber, soluble dietary fiber accounts for 35-45%;
In above-mentioned soyabean oligosaccharides, stachyose and raffinose sum content are 80-95%.
Preferably, the steamed bun containing soyabean oligosaccharides of the present invention comprises the raw material of following portions by weight:
Yeast 2-4
Flour 900-1100
Soybean dietary fiber 400-800
Dietary alkali 1-3
Old ferment dough 90-110
Soyabean oligosaccharides 40-120.
Preferably, the steamed bun containing soyabean oligosaccharides of the present invention comprises the raw material of following portions by weight:
Yeast 3
Flour 900
Soybean dietary fiber 700
Dietary alkali 2
Old ferment dough 100
Soyabean oligosaccharides 100
In described soybean dietary fiber, soluble dietary fiber accounts for 40%
In soyabean oligosaccharides, stachyose and raffinose content sum are 86%.
Steamed bun containing soyabean oligosaccharides of the present invention comprises 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 above-mentioned soybean dietary fiber, soluble dietary fiber accounts for 35-45%;
Complex enzyme formulation 0.1-0.5
Above-mentioned complex enzyme formulation is the mixture of cellulase, hemicellulase, AMS, zytase, pentosanase,
Cellulase: hemicellulase: AMS: zytase: pentosanase=2-5:1-2:1-3:1-2:1-3, above ratio is weight ratio, and if no special instructions, the consumption below about enzyme is weight ratio;
Soyabean oligosaccharides 30-150
In soyabean oligosaccharides, stachyose and raffinose sum content are 80-95%, and this content is weight percentage, below about this describe all with.
Preferably, the steamed bun containing soyabean oligosaccharides comprises 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 account for total dietary fiber heavy 40%;
Complex enzyme formulation is the mixture of cellulase, hemicellulase, AMS, zytase, pentosanase,
Cellulase: hemicellulase: AMS: zytase: pentosanase=3:1:2:2:2;
Soyabean oligosaccharides 80
In soybean dietary fiber, soluble dietary fiber accounts for 40%;
In soyabean oligosaccharides, stachyose and raffinose content sum are 86%.
Soybean dietary fiber is 150-300 order.
A production method for steamed bun containing soyabean oligosaccharides, comprises following step:
(1) in the old ferment dough of 80-110 part, add the water of 35-45 DEG C, the addition of water is the 0.03-0.07% of old ferment dough weight, keep 3-8min, then in old ferment dough, 1-5 part yeast is added, after yeast fully melts, add 800-1100 part flour, then add 250 ~ 500 parts of water, and face, fermentation 2.5-4 hour, the dough that must ferment;
(2) get soy bean edible fiber powder and 30-150 part soyabean oligosaccharides of 300-900 part, add water, the addition of water be the 5-8 of dietary fiber weight doubly, and become dietary fiber group;
In soyabean oligosaccharides, stachyose and raffinose sum content are 80-95%;
(3) in the dough fermented of step (1), add 0.5-4 part dietary alkali, knead;
(4) divide out adding the dough that alkali kneads in step (3), dough is made to be tabular, and then the dietary fiber group of step (2) is placed on tabular dough, with dough by tight for dietary fiber group parcel, repeatedly knead, until old ferment dough and dietary fiber roll into a ball completely indissoluble and fused after dough in without granular piece time, be divided into multiple little dough;
(5) treacle at 25 ~ 30 DEG C of the little dough in step (4) is sent out half an hour, then steam, steaming time starts timing 20-40min from water in pot boils.
Preferred, the production method of a kind of steamed bun containing soyabean oligosaccharides of the present invention, comprises following step:
(1) in 100 parts of old ferment doughs, add the water of 37 DEG C, the addition of water is 0.05% of old ferment dough weight, keeps 5min, then in old ferment dough, add 3 parts of yeast, after yeast fully melts, add 1000 parts of flour, then add 300 parts of water, and face, ferment 3 hours, the dough that must ferment;
(2) get soy bean edible fiber powder and 100 parts of soyabean oligosaccharides of 700 parts, add water, the addition of water is 6 times of dietary fiber weight, and becomes dietary fiber group; In soyabean oligosaccharides, stachyose and raffinose sum content are 86%;
(3) in the dough fermented of step (1), add 2 parts of dietary alkalis, knead;
(4) divide out adding the dough that alkali kneads in step (3), dough is made to be tabular, and then the dietary fiber group of step (2) is placed on tabular dough, with dough by tight for dietary fiber group parcel, repeatedly knead, until old ferment dough and dietary fiber roll into a ball completely indissoluble and fused after dough in without granular piece time, be divided into multiple little dough;
(5) treacle at 28 DEG C of the little dough in step (4) is sent out half an hour, then steam, steaming time starts timing 30min from water in pot boils.
As a modification of the present invention, the production method of the steamed bun containing soyabean oligosaccharides, comprises following step:
(1) in the old ferment dough of 80-110 part, add the water of 35-45 DEG C, the addition of water is the 0.03-0.07% of old ferment dough weight, keep 3-8min, then in old ferment dough, 1-5 part yeast is added, after yeast fully melts, add 800-1100 part flour, then add 250 ~ 500 parts of water, and face, fermentation 2.5-4 hour, the dough that must ferment;
(2) get soy bean edible fiber powder and 30-150 part soyabean oligosaccharides of 300-900 part, add complex enzyme formulation, described complex enzyme formulation is the mixture of cellulase, hemicellulase, AMS, zytase, pentosanase,
Cellulase: hemicellulase: AMS: zytase: pentosanase=2-5:1-2:1-3:1-2:1-3,
Add water after mixing, the addition of water be the 5-8 of dietary fiber weight doubly, the temperature of water is 35-45 DEG C, after adding water and become soybean dietary fiber group, maintenance 20-40min;
In soyabean oligosaccharides, stachyose and raffinose sum content are 80-95%;
(3) in the dough fermented of step (1), add 0.5-4 part dietary alkali, knead;
(4) divide out adding the dough that alkali kneads in step (3), dough is made to be tabular, and then the dietary fiber group of step (2) is placed on tabular dough, with dough by tight for dietary fiber group parcel, repeatedly knead, until old ferment dough and dietary fiber roll into a ball completely indissoluble and fused after dough in without granular piece time, be divided into multiple little dough;
(5) treacle at 25 ~ 30 DEG C of the little dough in step (4) is sent out half an hour, then steam, steaming time starts timing 30min from water in pot boils.
Old ferment dough used by the present invention, is commonly called as face introduction, leaven, ferment face head, refers to when steaming steamed bun, ferments, the dough/pasta of low-temperature preservation without steaming;
Accompanying drawing explanation
Fig. 1 is the steamed bun design sketch in kind of embodiment 1;
Fig. 2 is the steamed bun design sketch in kind of comparative example 1;
Fig. 3 is the steamed bun design sketch in kind of comparative example 3;
Fig. 4 is the steamed bun effect in kind closely picture of comparative example 3;
Fig. 5 is the steamed bun design sketch in kind of embodiment 4;
Fig. 6 is the steamed bun design sketch in kind of embodiment 5;
Fig. 7 is the steamed bun design sketch in kind of embodiment 6.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further described, so that those skilled in the art more understands the present invention, but does not therefore limit the present invention.
Embodiment 1
The production method of the steamed bun containing soyabean oligosaccharides, comprises following step:
(1) in 100 parts of old ferment doughs, add the water of 37 DEG C, the addition of water is 0.05% of old ferment dough weight, keeps 5min, then in old ferment dough, add 3 parts of yeast, after yeast fully melts, add 1000 parts of flour, then add 300 parts of water, and face, ferment 3 hours, the dough that must ferment;
(2) get food fibre powder and 100 parts of soyabean oligosaccharides of 700 parts, add water, the addition of water is 6 times of dietary fiber weight, and becomes dietary fiber group; In soyabean oligosaccharides, stachyose and raffinose sum content are 86%; Dietary fiber is 200 orders;
(3) in the dough fermented of step (1), add 2 parts of dietary alkalis, knead;
(4) divide out adding the dough that alkali kneads in step (3), dough is made to be tabular, and then the dietary fiber group of step (2) is placed on tabular dough, with dough by tight for dietary fiber group parcel, repeatedly knead, until old ferment dough and dietary fiber roll into a ball completely indissoluble and fused after dough in without granular piece time, be divided into multiple little dough;
(5) treacle at 28 DEG C of the little dough in step (4) is sent out half an hour, then steam, steaming time starts timing 30min from water in pot boils.
The steamed bun mouthfeel chewiness of embodiment 1, pleasantly sweet youngster.
Comparative example 1
, in the step (4) of comparative example 1, the dietary fiber adding dough that alkali kneads and step (2) is rolled into a ball and directly repeatedly kneads, be divided into multiple little dough in step (3) with the difference of embodiment 1; Adopt in embodiment 1 and will add alkali dough and spread out, make this dough dietary fiber dough is wrapped up tight after the method that kneads.Remaining step of comparative example 1 is identical with embodiment 1.
Result shows: the method adopting comparative example 1, dietary fiber group with add alkali dough and be not easily well combined, no matter how to rub up or how long no matter rub up, all hard particulate thing can be there is in dough in dietary fiber dough after adding alkali dough and being combined, the steamed bun steamed out is rough, but also there will be pit or pimple shape, mouthfeel is not good.
Accompanying drawing 2 and 3 is the picture of the steamed bun that the method for comparative example 1 steams.
Comparative example 2
Compared with embodiment 1, identical with the soybean dietary fiber used in embodiment 1 in comparative example 2, just consumption is different, and in comparative example 2, the consumption of soybean dietary fiber is 150 parts, and all the other are identical.
Result shows, the steamed bun in comparative example 2 is substantially identical with outward appearance with the steamed bun mouthfeel in embodiment 1, but it relaxes bowel, effect will be worse than the steamed bun in embodiment 1 far away.
Comparative example 3
Compared with embodiment 1, identical with the soybean dietary fiber kind used in embodiment 1 and feature in comparative example 2, i.e. the soybean dietary fiber of same batch, just consumption is different, and in comparative example 3, flour consumption is 900 parts, the consumption of soybean dietary fiber is 950 parts, and all the other are identical.
Result shows, improve the consumption of soybean dietary fiber again, when alkali dough will be added and dietary fiber dough rubs up, not easily knead open, how long no matter rub up, all can there is hard particulate thing in dietary fiber dough, the steamed bun steamed out is rough after adding alkali dough and being combined in dough, but also there will be pit or pimple shape, mouthfeel is not good.
In comparative example 3, soybean dietary fiber content accounts for 48.59% of total raw material (except water).Its design sketch of the steamed bun steaming out as shown in Figure 4.
Comparative example 4
Compared with embodiment 1, identical with the soybean dietary fiber used in embodiment 1 in comparative example 2, kind and feature identical, the i.e. soybean dietary fiber of same batch, just consumption is different, and in comparative example 2, flour consumption is 800 parts, the consumption of soybean dietary fiber is 1200 parts, and all the other are identical.
In comparative example 4, soybean dietary fiber content accounts for about 57% of total raw material (except water).Its design sketch of the steamed bun steaming out as shown in Figure 5.
Result shows, improve the consumption of soybean dietary fiber again, when alkali dough will be added and dietary fiber dough rubs up, not easily knead open, how long no matter rub up, all can there is hard particulate thing in dietary fiber dough, the steamed bun steamed out is rough after adding alkali dough and being combined in dough, but also there will be pit or pimple shape, mouthfeel is not good.
What table 1 was steamed bun comments part detailed rules and regulations, and ask 50 experts according to following score by rules, give a mark to steamed bread quality, its concrete result is as shown in the table:
Table 1 score by rules
Table 2 embodiment 1 is detailed with the scoring of comparative example 1-4
Clinical trial
King so-and-so, man, 55 years old, suffer from constipation half a year, every 2-3 days once defecated, and about each stool half an hour consuming time, once took sanhuang tablets, sanhuang pian, drank and rush down leaf, but drug withdrawal continues constipation, and have loose stool symptom with during above-mentioned medicine.King so-and-so in mid-March, 2015, start with the steamed bun of embodiments of the invention 1 as staple food, the steamed bun in two canteen embodiments 1 is had at least in three meals in a day, by the end of March, so-and-so constipation symptom of king improves, and defecates once a day, stool is shaped, each stool about 6 minutes, mid-April, so-and-so constipation symptom of king is effected a radical cure substantially.
Lee so-and-so, female, 60 years old, suffer from constipation 1 year, every 1-2 days once defecated, each stool about half an hour consuming time, once took the medicine such as phenolphthalein, sanhuang tablets, sanhuang pian, but above-mentioned medicine easily caused stomachache, nor can effect a radical cure constipation symptom.Lee so-and-so in early January, 2015, with in embodiment 1 method produce steamed bun for staple food, three meals in a day eat steamed bun, keep diet light, few fat meat, few greasy, in by the end of January, 2015, and constipation takes a turn for the better, in early Febuary, 2015, constipation is effected a radical cure, and defecates once a day, each stool about 5 minutes.
For steamed bun of the present invention, also find 50 constipation patients and test, these patients keep the steamed bun having two canteen embodiments 1 in a day at least, simultaneously, keep bland diet, after two weeks, constipation takes a turn for the better, after one month, the number that constipation symptom is thoroughly eliminated is 49 people, efficiently reaches 98%.
Searching 50 constipation patients do the experiment in comparative example 2 simultaneously, and these patients keep the steamed bun having two canteen embodiments 1 in a day at least, simultaneously, keep bland diet, after two weeks, constipation takes a turn for the better, after one month, the number that constipation symptom is thoroughly eliminated is 12 people, efficient only 24%.
Because the steamed bun profile in comparative example 1,3 is weak, coarse mouthfeel, therefore, does not remake the clinical trial of these two kinds of steamed buns.
As can be seen from above data and experiment, no matter steamed bun of the present invention is the qualities such as outward appearance mouthfeel or from the effect relaxed bowel, and is all better than the steamed bun of comparative example 1-3.
In comparative example 2, the addition of soybean dietary fiber is less, be only 11.9%, the addition of the soybean dietary fiber in embodiment 1 is far away higher than comparative example 2, its effect relaxed bowel will be far superior to comparative example 2, and from the appearance, embodiment 1 is also better than comparative example 2, this is because, in wheaten food, add soybean dietary fiber, improve the water absorption rate of Flour product, strengthen network gluten, improve gluten quality, thus improve the quality of wheaten food, addition is very few, obtains thisly to improve DeGrain; And addition is too much, just there will be the steamed bun surface structure defectiveness in comparative example 3, and too much soybean dietary fiber is not easily combined completely with flour, is similar to the supersaturation in chemical reaction, then add and play reaction on the contrary.
The steamed bun of embodiment 1 with do not add soybean dietary fiber and compare (other technique of this steamed bun and raw material and embodiment 1 identical) with the common steamed bun of soyabean oligosaccharides, the shelf life of the steamed bun of embodiment 1 has more the time of 2-3 days than common steamed bun.The visible steamed bun adding soybean dietary fiber and compound sugar is very helpful for the shelf life extending steamed bun, prevents the intrusion of harmful bacteria.This is because the content of stachyose and gossypose is more than 80% in soyabean oligosaccharides of the present invention, delay the aging of starch, and there is antibacterial effect, thus ensure that the mouthfeel of steamed bun, local flavor and stability are few influenced.
Embodiment 2
A production method for steamed bun containing soyabean oligosaccharides, comprises following step:
(1) in 80 parts of old ferment doughs, add the water of about 35 DEG C, the addition of water is 0.03% of old ferment dough weight, keep 3min, then in old ferment dough, 1 part of yeast is added, after yeast fully melts, add 800 portions of Strong flours, then add 250 parts of water, and face, ferment 2.5 hours, the dough that must ferment;
(2) get food fibre powder and 30 parts of soyabean oligosaccharides of 300 parts, add water, the addition of water is 5 times of dietary fiber weight, and becomes dietary fiber group; In soyabean oligosaccharides, stachyose and raffinose sum content are 80%; Dietary fiber is 150 orders;
(3) in the dough fermented of step (1), add 0.5 part of dietary alkali, knead;
(4) divide out adding the dough that alkali kneads in step (3), dough is made to be tabular, and then the dietary fiber group of step (2) is placed on tabular dough, with dough by tight for dietary fiber group parcel, repeatedly knead, until old ferment dough and dietary fiber roll into a ball completely indissoluble and fused after dough in without granular piece time, be divided into multiple little dough;
(5) treacle at 25 DEG C of the little dough in step (4) is sent out half an hour, then steam, steaming time starts timing 20min from water in pot boils.
Embodiment 3
A production method for steamed bun containing soyabean oligosaccharides, comprises following step:
(1) in 110 parts of old ferment doughs, add the water of 45 DEG C, the addition of water is 0.07% of old ferment dough weight, keep 8min, then in old ferment dough, 5 parts of yeast are added, after yeast fully melts, add 1100 portions of Strong flours, then add 500 parts of water, and face, ferment 4 hours, the dough that must ferment;
(2) get food fibre powder and 150 parts of soyabean oligosaccharides of 900 parts, add water, the addition of water is 8 times of dietary fiber weight, and becomes dietary fiber group; In soyabean oligosaccharides, stachyose and raffinose sum content are 95%; Dietary fiber is 300 orders;
(3) in the dough fermented of step (1), add 4 parts of dietary alkalis, knead;
(4) divide out adding the dough that alkali kneads in step (3), dough is made to be tabular, and then the dietary fiber group of step (2) is placed on tabular dough, with dough by tight for dietary fiber group parcel, repeatedly knead, until old ferment dough and dietary fiber roll into a ball completely indissoluble and fused after dough in without granular piece time, be divided into multiple little dough;
(5) treacle at 30 DEG C of the little dough in step (4) is sent out half an hour, then steam, steaming time starts timing 40min from water in pot boils.
Embodiment 4
The production method of the steamed bun containing soyabean oligosaccharides, comprises following step:
(1) in 100 parts of old ferment doughs, add the water of 37 DEG C, the addition of water is 0.05% of old ferment dough weight, keep 5min, then in old ferment dough, 3 parts of yeast are added, after yeast fully melts, add 1000 portions of Strong flours, then add 300 parts of water, and face, ferment 3 hours, the dough that must ferment;
(2) get food fibre powder and 100 parts of soyabean oligosaccharides of 700 parts, add complex enzyme formulation, described complex enzyme formulation is the mixture of cellulase, hemicellulase, AMS, zytase, pentosanase,
Cellulase: hemicellulase: AMS: zytase: pentosanase=3:1:2:2:2;
Add water after mixing, the addition of water is 6 times of dietary fiber weight, and the temperature of water is 37 DEG C, after adding water with become dietary fiber group, keep 30min;
In soyabean oligosaccharides, stachyose and raffinose sum content are 85%;
Dietary fiber is 200 orders;
(3) in the dough fermented of step (1), add 2 parts of dietary alkalis, knead;
(4) divide out adding the dough that alkali kneads in step (3), dough is made to be tabular, and then the dietary fiber group of step (2) is placed on tabular dough, with dough by tight for dietary fiber group parcel, repeatedly knead, until old ferment dough and dietary fiber roll into a ball completely indissoluble and fused after dough in without granular piece time, be divided into multiple little dough;
(5) treacle at 28 DEG C of the little dough in step (4) is sent out half an hour, then steam, steaming time starts timing 30min from water in pot boils.
Embodiment 5
The production method of the steamed bun containing soyabean oligosaccharides, comprises following step:
(1) in 80 parts of old ferment doughs, add the water of 35 DEG C, the addition of water is 0.03% of old ferment dough weight, keep 3min, then in old ferment dough, 1 part of yeast is added, after yeast fully melts, add 800 portions of Strong flours, then add 250 parts of water, and face, ferment 2.5 hours, the dough that must ferment;
(2) get food fibre powder and 30 parts of soyabean oligosaccharides of 300 parts, add complex enzyme formulation, described complex enzyme formulation is the mixture of cellulase, hemicellulase, AMS, zytase, pentosanase,
Cellulase: hemicellulase: AMS: zytase: pentosanase=2:1:1:1:1,
Add water after mixing, the addition of water is 5 times of dietary fiber weight, and the temperature of water is 35 DEG C, after adding water with become dietary fiber group, keep 20min; In soyabean oligosaccharides, stachyose and raffinose sum content are 80%; Dietary fiber is 150 orders;
(3) in the dough fermented of step (1), add 0.5 part of dietary alkali, knead;
(4) divide out adding the dough that alkali kneads in step (3), dough is made to be tabular, and then the dietary fiber group of step (2) is placed on tabular dough, with dough by tight for dietary fiber group parcel, repeatedly knead, until old ferment dough and dietary fiber roll into a ball completely indissoluble and fused after dough in without granular piece time, be divided into multiple little dough;
(5) treacle at 25 DEG C of the little dough in step (4) is sent out half an hour, then steam, steaming time starts timing 30min from water in pot boils.
Embodiment 6
The production method of the steamed bun containing soyabean oligosaccharides, comprises following step:
(1) in 110 parts of old ferment doughs, add the water of 45 DEG C, the addition of water is 0.07% of old ferment dough weight, keep 8min, then in old ferment dough, 5 parts of yeast are added, after yeast fully melts, add 1100 portions of Strong flours, then add 500 parts of water, and face, ferment 4 hours, the dough that must ferment;
(2) get soy bean edible fiber powder and 150 parts of soyabean oligosaccharides of 900 parts, add complex enzyme formulation, described complex enzyme formulation is the mixture of cellulase, hemicellulase, AMS, zytase, pentosanase,
Cellulase: hemicellulase: AMS: zytase: pentosanase=5:2:3:2:3,
Add water after mixing, the addition of water is 8 times of soybean dietary fiber weight, and the temperature of water is 35-45 DEG C, after adding water with become dietary fiber group, keep 40min; In soyabean oligosaccharides, stachyose and raffinose sum content are 95%; Dietary fiber is 300 orders;
(3) in the dough fermented of step (1), add 4 parts of dietary alkalis, knead;
(4) divide out adding the dough that alkali kneads in step (3), dough is made to be tabular, and then the dietary fiber group of step (2) is placed on tabular dough, with dough by tight for dietary fiber group parcel, repeatedly knead, until old ferment dough and dietary fiber roll into a ball completely indissoluble and fused after dough in without granular piece time, be divided into multiple little dough;
(5) treacle at 30 DEG C of the little dough in step (4) is sent out half an hour, then steam, steaming time starts timing 30min from water in pot boils.
The scoring of table 3 embodiment 4-6 is detailed
Scoring from above form, the steamed bun of embodiment 4-6, its face shaping and mouthfeel are all good.
Find 100 constipation patients to test, these patients keep the steamed bun having two canteen embodiments 4 in a day at least, meanwhile, keep bland diet, and after two weeks, constipation takes a turn for the better, and after one month, the number that constipation symptom is thoroughly eliminated is 99 people, efficiently reaches 99%.
Its common feature of the steamed bun of embodiment 4-6 is that smell is delicate fragrance very, and entrance mouthfeel is good, exquisiteness, pleasantly sweet youngster, chewiness, relatively be applicable to liking that the crowd of sweet food eats, and what add due to steamed bun of the present invention is soyabean oligosaccharides, can also diabetes patients.
In embodiment 4-6, add the method for complex enzyme formulation, the time that soybean dietary fiber is rolled into a ball and dough rubs up is made (to rub the flour of identical amount, with do not add compared with enzyme preparation) decreased average 2-4 minute, visible, adding of complex enzyme formulation, act on soybean dietary fiber, fractions is wherein hydrolyzed to polysaccharose substance, is conducive to soybean dietary fiber group and is better combined with dough, also help the intensity increasing gluten.
Clinical trial
Week so-and-so, man, 59 years old, suffer from constipation more than half a year, every 3-4 days once defecated, and about each stool half an hour consuming time, once took sanhuang tablets, sanhuang pian, drank and rush down leaf, but drug withdrawal continues constipation, and have loose stool symptom with during above-mentioned medicine.King so-and-so in mid-March, 2015, start with the steamed bun of embodiments of the invention 4 as staple food, have the steamed bun in two canteen embodiments 1 in three meals in a day at least, by the end of March, so-and-so constipation symptom of king improves, defecate once a day, stool is shaped, each stool about 4 minutes, early April, the only time of two weeks, so-and-so constipation symptom of king is effected a radical cure substantially.
Wu so-and-so, female, 65 years old, suffer from constipation 1 year, every 2-3 days once defecated, each stool about half an hour consuming time, once took the medicine such as phenolphthalein, sanhuang tablets, sanhuang pian, but above-mentioned medicine easily caused stomachache, nor can effect a radical cure constipation symptom.Lee so-and-so in early January, 2015, with in embodiment 4 method produce steamed bun for staple food, three meals in a day eat steamed bun, keep diet light, few fat meat, few greasy, in mid-January, 2015, constipation takes a turn for the better, in late January, 2015, constipation is effected a radical cure, and defecates once a day, each stool about 4 minutes.
For steamed bun of the present invention, also find 200 constipation patients and test, these patients keep the steamed bun having two canteen embodiments 4 in a day at least, simultaneously, keep bland diet, after two weeks, constipation takes a turn for the better, after one month, the number that constipation symptom is thoroughly eliminated is 199 people, efficiently reaches 99.5%.
Claims (10)
1. the steamed bun containing soyabean oligosaccharides, comprises 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
Soyabean oligosaccharides 30-150.
2. a kind of steamed bun containing soyabean oligosaccharides as claimed in claim 1, it is characterized in that, in described soybean dietary fiber, soluble dietary fiber accounts for 35-45%; In described soyabean oligosaccharides, stachyose and raffinose sum content are 80-95%.
3. a kind of steamed bun containing soyabean oligosaccharides as claimed in claim 2, it is characterized in that, described steamed bun comprises the raw material of following portions by weight:
Yeast 2-4
Flour 900-1100
Soybean dietary fiber 400-800
Dietary alkali 1-3
Old ferment dough 90-110
Soyabean oligosaccharides 40-120.
4. a kind of steamed bun containing soyabean oligosaccharides as claimed in claim 3, it is characterized in that, described steamed bun comprises the raw material of following portions by weight:
Yeast 3
Flour 900
Soybean dietary fiber 700
Dietary alkali 2
Old ferment dough 100
Soyabean oligosaccharides 100
In described soybean dietary fiber, soluble dietary fiber accounts for 40%
In soyabean oligosaccharides, stachyose and raffinose content sum are 86%.
5. a kind of steamed bun containing soyabean oligosaccharides as claimed in claim 1, it is characterized in that, described steamed bun comprises 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 described soybean dietary fiber, soluble dietary fiber accounts for 35-45%;
Complex enzyme formulation 0.1-0.5
Described complex enzyme formulation is the mixture of cellulase, hemicellulase, AMS, zytase, pentosanase,
Described cellulase: hemicellulase: AMS: zytase: pentosanase=2-5:1-2:1-3:1-2:1-3
Soyabean oligosaccharides 30-150
In soyabean oligosaccharides, stachyose and raffinose sum content are 80-95%.
6. a kind of steamed bun containing soyabean oligosaccharides as claimed in claim 5, it is characterized in that, described steamed bun comprises the raw material of following portions by weight:
Yeast 3
Flour 1000
Soybean dietary fiber 700
Dietary alkali 2
Old ferment dough 100
In described soybean dietary fiber, soluble dietary fiber accounts for 40%
Described complex enzyme formulation is the mixture of cellulase, hemicellulase, AMS, zytase, pentosanase,
Described cellulase: hemicellulase: AMS: zytase: pentosanase=3:1:2:2:2;
Soyabean oligosaccharides 80
In described soybean dietary fiber, soluble dietary fiber accounts for 40%
In soyabean oligosaccharides, stachyose and raffinose content sum are 86%.
7. a kind of steamed bun containing soyabean oligosaccharides according to any one of claim 1-6, it is characterized in that, described soybean dietary fiber is 150-300 order.
8. the production method of a kind of steamed bun containing soyabean oligosaccharides according to any one of claim 1-4, comprises following step:
(1) in the old ferment dough of 80-110 part, add the water of 35-45 DEG C, the addition of water is the 0.03-0.07% of old ferment dough weight, keep 3-8min, then in old ferment dough, 1-5 part yeast is added, after yeast fully melts, add 800-1100 part flour, then add 250 ~ 500 parts of water, and face, fermentation 2.5-4 hour, the dough that must ferment;
(2) get food fibre powder and 30-150 part soyabean oligosaccharides of 300-900 part, add water, the addition of water be the 5-8 of dietary fiber weight doubly, and become dietary fiber group; In soyabean oligosaccharides, stachyose and raffinose sum content are 80-95%;
(3) in the dough fermented of step (1), add 0.5-4 part dietary alkali, knead;
(4) divide out adding the dough that alkali kneads in step (3), dough is made to be tabular, and then the dietary fiber group of step (2) is placed on tabular dough, with dough by tight for dietary fiber group parcel, repeatedly knead, until old ferment dough and dietary fiber roll into a ball completely indissoluble and fused after dough in without granular piece time, be divided into multiple little dough;
(5) treacle at 25 ~ 30 DEG C of the little dough in step (4) is sent out half an hour, then steam, steaming time starts timing 20-40min from water in pot boils.
9. the production method of a kind of steamed bun containing soyabean oligosaccharides as claimed in claim 8, comprises following step:
(1) in 100 parts of old ferment doughs, add the water of 37 DEG C, the addition of water is 0.05% of old ferment dough weight, keeps 5min, then in old ferment dough, add 3 parts of yeast, after yeast fully melts, add 1000 parts of flour, then add 300 parts of water, and face, ferment 3 hours, the dough that must ferment;
(2) get food fibre powder and 100 parts of soyabean oligosaccharides of 700 parts, add water, the addition of water is 6 times of dietary fiber weight, and becomes dietary fiber group; In soyabean oligosaccharides, stachyose and raffinose sum content are 86%;
(3) in the dough fermented of step (1), add 2 parts of dietary alkalis, knead;
(4) divide out adding the dough that alkali kneads in step (3), dough is made to be tabular, and then the dietary fiber group of step (2) is placed on tabular dough, with dough by tight for dietary fiber group parcel, repeatedly knead, until old ferment dough and dietary fiber roll into a ball completely indissoluble and fused after dough in without granular piece time, be divided into multiple little dough;
(5) treacle at 28 DEG C of the little dough in step (4) is sent out half an hour, then steam, steaming time starts timing 30min from water in pot boils.
10. the production method of a kind of steamed bun containing soyabean oligosaccharides as claimed in claim 5, comprises following step:
(1) in the old ferment dough of 80-110 part, add the water of 35-45 DEG C, the addition of water is the 0.03-0.07% of old ferment dough weight, keep 3-8min, then in old ferment dough, 1-5 part yeast is added, after yeast fully melts, add 800-1100 part flour, then add 250 ~ 500 parts of water, and face, fermentation 2.5-4 hour, the dough that must ferment;
(2) food fibre powder and 30-150 part soyabean oligosaccharides of 300-900 part is got, add complex enzyme formulation, described complex enzyme formulation is the mixture of cellulase, hemicellulase, AMS, zytase, pentosanase, described cellulase: hemicellulase: AMS: zytase: pentosanase=2-5:1-2:1-3:1-2:1-3
Add water after mixing, the addition of water be the 5-8 of dietary fiber weight doubly, the temperature of water is 35-45 DEG C, after adding water and become dietary fiber group, maintenance 20-40min;
In soyabean oligosaccharides, stachyose and raffinose sum content are 80-95%;
(3) in the dough fermented of step (1), add 0.5-4 part dietary alkali, knead;
(4) divide out adding the dough that alkali kneads in step (3), dough is made to be tabular, and then the dietary fiber group of step (2) is placed on tabular dough, with dough by tight for dietary fiber group parcel, repeatedly knead, until old ferment dough and dietary fiber roll into a ball completely indissoluble and fused after dough in without granular piece time, be divided into multiple little dough;
(5) treacle at 25 ~ 30 DEG C of the little dough in step (4) is sent out half an hour, then steam, steaming time starts timing 30min from water in pot boils.
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