CN105341052B - A kind of production method of the fried sweet bun piece containing soybean dietary fiber - Google Patents
A kind of production method of the fried sweet bun piece containing soybean dietary fiber Download PDFInfo
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- CN105341052B CN105341052B CN201510619929.7A CN201510619929A CN105341052B CN 105341052 B CN105341052 B CN 105341052B CN 201510619929 A CN201510619929 A CN 201510619929A CN 105341052 B CN105341052 B CN 105341052B
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
Abstract
The invention belongs to food processing technology fields, and in particular to a kind of production method of the fried sweet bun piece containing soybean dietary fiber.The production method of fried sweet bun piece containing soybean dietary fiber, including following steps：It ferments, makes dietary fiber dough, kneads, knead dough, treacle are sent out, steam, are sliced painting egg liquid, frying, spread dispensing.The fried sweet bun piece being prepared with the aforedescribed process is adopted, it is in good taste, and since soybean dietary fiber being added in flour, improve the water absorption rate of Flour product, strengthen network gluten, improve gluten quality, to improve the quality of fried sweet bun piece；In addition the present invention also added a small amount of enzyme, by enzyme effect in dietary fiber, part dietary fiber therein is changed into polysaccharide, enhances gluten network structure, makes steamed bun piece mouthfeel more preferably.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of making of the fried sweet bun piece containing soybean dietary fiber
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.
Fried sweet bun piece containing soybean dietary fiber is even more more rare, requirement higher of the fried sweet bun piece to steamed bun, it is desirable that steamed bun
Close structure, cooking can be not easy to scatter, and add the steamed bun after the soybean dietary fiber of high level to solve it is above-mentioned
Dietary fiber and the completely fused problem of flour, need to be improved from technique.
Invention content
In order to solve the above technical problems, the making of the present invention provides a kind of fried sweet bun piece containing soybean dietary fiber
Method.
The production method of the fried sweet bun piece containing soybean dietary fiber of the present invention is realized by following technical solutions
's：
A kind of production method of the fried sweet bun piece of high soybean dietary fiber content, including following steps：
（1）Warm water is added in old ferment dough, yeast then is added in old ferment dough, is added after yeast fully melts
Flour adds water, knead dough, fermentation, the dough that must be fermented；
（2）Food fibre powder is taken, adds water, and at dietary fiber group；
（3）In step（1）The dough fermented in dietary alkali is added, 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 treacle send out half an hour, then steam；
（6）Take step（5）In steamed bun slice, take birds, beasts and eggs to break into egg liquid, salt be added in egg liquid；Egg liquid is applied to steamed bun
The two sides of head piece, it is spare must to apply the steamed bun piece after egg liquid；
（7）Oil is heated in oil cauldron, then by step（6）In steamed bun piece be placed in frying in oil cauldron；
（8）By step（7）In steamed bun piece pick up, drain oil, be then sprinkled into the spiced salt, cumin and Hei Zhi in steamed bun on piece
Fiber crops；Obtain finished product steamed bun piece.
Preferably, a kind of production method of the fried sweet bun piece containing 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；
（6）Take step（5）In steamed bun slice, take birds, beasts and eggs to break into egg liquid, salt be added in egg liquid；Egg liquid is applied to steamed bun
The weight ratio on the two sides of head piece, steamed bun piece, egg liquid and salt is 6-10：0.5-1.5：0.01-0.04 must apply the steamed bun after egg liquid
Piece is spare；
（7）Oil is heated to 90-110 DEG C in oil cauldron, then by step（6）In steamed bun piece be placed in frying 20- in oil cauldron
50s；
（8）By step（7）In steamed bun piece pick up, drain oil, be then sprinkled into the spiced salt, cumin and Hei Zhi in steamed bun on piece
Fiber crops；The spiced salt, cumin, Semen sesami nigrum are respectively with the steamed bun sheet weight ratio after oil is drained：0.01-0.03：0.03-0.06：
0.06-0.2：5-10 obtains finished product steamed bun piece.
It is furthermore preferred that a kind of production method of the fried sweet bun piece containing 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；
（6）Take step（5）In steamed bun slice, take birds, beasts and eggs to break into egg liquid, salt be added in egg liquid；Egg liquid is applied to steamed bun
The weight ratio on the two sides of head piece, steamed bun piece, egg liquid and salt is 8：1：0.03, it is spare that the steamed bun piece after egg liquid must be applied；
（7）Oil is heated to 90-110 DEG C in oil cauldron, then by step（6）In steamed bun piece be placed in frying 20- in oil cauldron
50s；
（8）By step（7）In steamed bun piece pick up, drain oil, be then sprinkled into the spiced salt, cumin and Hei Zhi in steamed bun on piece
Fiber crops；The spiced salt, cumin, Semen sesami nigrum are respectively with the steamed bun sheet weight ratio after oil is drained：0.02：0.04：0.12：7, it obtains into
Savor steamed bun piece.
It is furthermore preferred that a kind of production method of the fried sweet bun piece containing soybean dietary fiber, including following steps：
（1）38 DEG C of water is added in 95 parts of old ferment doughs, the addition of water is the 0.05% of old ferment dough weight, is kept
Then 4 parts of yeast are added in 6min in old ferment dough, 1050 parts of flour are added after yeast fully melts, then add 450 parts of water,
Knead dough is fermented 3.5 hours, the dough that must be fermented；
（2）The food fibre powder for taking 800 parts, it is 7 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 2.8 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；
（6）Take step（5）In steamed bun slice, take birds, beasts and eggs to break into egg liquid, salt be added in egg liquid；Egg liquid is applied to steamed bun
The weight ratio on the two sides of head piece, steamed bun piece, egg liquid and salt is 8：0.9：0.02, it is spare that the steamed bun piece after egg liquid must be applied；
（7）Oil is heated to 90-110 DEG C in oil cauldron, then by step（6）In steamed bun piece be placed in frying 20- in oil cauldron
50s；
（8）By step（7）In steamed bun piece pick up, drain oil, be then sprinkled into the spiced salt, cumin and Hei Zhi in steamed bun on piece
Fiber crops；The spiced salt, cumin, Semen sesami nigrum are respectively with the steamed bun sheet weight ratio after oil is drained：0.01：0.04：0.14：7, it obtains into
Savor steamed bun piece.
As an improvement of the present invention, the production method of the fried sweet bun piece containing soybean dietary fiber, including following steps
Suddenly：
（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, with
Upper 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, 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；
（6）Take step（5）In steamed bun slice, take birds, beasts and eggs to break into egg liquid, salt be added in egg liquid；Egg liquid is applied to steamed bun
The weight ratio on the two sides of head piece, steamed bun piece, egg liquid and salt is 6-10：0.5-1.5：0.01-0.04 must apply the steamed bun after egg liquid
Piece is spare；
（7）Oil is heated to 90-110 DEG C in oil cauldron, then by step（6）In steamed bun piece be placed in frying 20- in oil cauldron
50s；
（8）By step（7）In steamed bun piece pick up, drain oil, be then sprinkled into the spiced salt, cumin and Hei Zhi in steamed bun on piece
Fiber crops；The spiced salt, cumin, Semen sesami nigrum are respectively with the steamed bun sheet weight ratio after oil is drained：0.01-0.03：0.03-0.06：
0.06-0.2：5-10 obtains finished product steamed bun piece.
It is furthermore preferred that a kind of production method of the fried sweet bun piece containing 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
（6）Take step（5）In steamed bun slice, take birds, beasts and eggs to break into egg liquid, salt be added in egg liquid；Egg liquid is applied to steamed bun
The weight ratio on the two sides of head piece, steamed bun piece, egg liquid and salt is 8：1：0.03, it is spare that the steamed bun piece after egg liquid must be applied；
（7）Oil is heated to 90-110 DEG C in oil cauldron, then by step（6）In steamed bun piece be placed in frying 20- in oil cauldron
50s；
（8）By step（7）In steamed bun piece pick up, drain oil, be then sprinkled into the spiced salt, cumin and Hei Zhi in steamed bun on piece
Fiber crops；The spiced salt, cumin, Semen sesami nigrum are respectively with the steamed bun sheet weight ratio after oil is drained：0.02：0.04：0.12：7, it obtains into
Savor steamed bun piece.
It is furthermore preferred that a kind of production method of the fried sweet bun piece containing soybean dietary fiber, including following steps：
（1）38 DEG C of water is added in 95 parts of old ferment doughs, the addition of water is the 0.05% of old ferment dough weight, is kept
Then 4 parts of yeast are added in 6min in old ferment dough, 1050 parts of flour are added after yeast fully melts, then add 450 parts of water,
Knead dough is fermented 3.5 hours, the dough that must be fermented；
（2）Take 800 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；
（6）Take step（5）In steamed bun slice, take birds, beasts and eggs to break into egg liquid, salt be added in egg liquid；Egg liquid is applied to steamed bun
The weight ratio on the two sides of head piece, steamed bun piece, egg liquid and salt is 8：0.9：0.02, it is spare that the steamed bun piece after egg liquid must be applied；
（7）Oil is heated to 90-110 DEG C in oil cauldron, then by step（6）In steamed bun piece be placed in frying 20- in oil cauldron
50s；
（8）By step（7）In steamed bun piece pick up, drain oil, be then sprinkled into the spiced salt, cumin and Hei Zhi in steamed bun on piece
Fiber crops；The spiced salt, cumin, Semen sesami nigrum are respectively with the steamed bun sheet weight ratio after oil is drained：0.01：0.04：0.14：7, it obtains into
Savor steamed bun piece.
A kind of production method of the fried sweet bun piece containing 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 containing soyabean oligosaccharides, knead dough are fermented 3 hours, the dough that must be fermented；Soybean is low in the water containing soyabean oligosaccharides
Glycan is 1 part, 300 parts of moisture；
（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
（6）Take step（5）In steamed bun slice, take birds, beasts and eggs to break into egg liquid, salt be added in egg liquid；Egg liquid is applied to steamed bun
The weight ratio on the two sides of head piece, steamed bun piece, egg liquid and salt is 8：1：0.03, it is spare that the steamed bun piece after egg liquid must be applied；
（7）Oil is heated to 90-110 DEG C in oil cauldron, then by step（6）In steamed bun piece be placed in frying 20- in oil cauldron
50s；
（8）By step（7）In steamed bun piece pick up, drain oil, be then sprinkled into the spiced salt, cumin and Hei Zhi in steamed bun on piece
Fiber crops；The spiced salt, cumin, Semen sesami nigrum are respectively with the steamed bun sheet weight ratio after oil is drained：0.02：0.04：0.12：7, it obtains into
Savor steamed bun piece.
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.
The present invention another innovation be, in soybean dietary fiber of the present invention soluble soybean diet compared with
Height adds insoluble diedairy fiber or the high steamed bun of Semen Tritici aestivi fiber content, and the effect that relaxes bowel is nothing like can in the application
The high steamed bun of soluble dietary fiber 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 piece that the present invention makes is in good taste, and chewiness is full of nutrition, is particularly suitable for the middle-aged and the old, constipation person and weight-reducing
Weight reducing crowd is edible.
The addition of soybean dietary fiber is moderate in above-mentioned steamed bun piece, few relative to common dietary fiber additive amount
Steamed bun piece, the soybean dietary fiber content added in steamed bun piece of the invention is relatively high, if excessive, meeting is added in dietary fiber
Lead in steamed bun that lump graininess is less soluble to be opened, influences very much the mouthfeel of steamed bun, as possible in more complementary diets fibers to steamed bun,
So that dietary fiber is preferably mutually dissolved together with dough, but also ensure that the mouthfeel of steamed bun and appearance are unaffected, this is mesh
Preceding various patents and periodical literature and each brainstrust of undisclosed and food service industry inquire into problem that is but outstanding always and not solving.
The beneficial effects of the present invention are, the steamed bun piece being prepared with the aforedescribed process is adopted, it is in good taste, and due to
Soybean dietary fiber is added in flour, improves the water absorption rate of Flour product, strengthens network gluten, improves gluten quality,
To improve the quality of steamed bun piece；In addition the present invention also added a small amount of enzyme, be acted on by enzyme effect dietary fiber, by it
In part dietary fiber be changed into polysaccharide, enhance gluten network structure, make steamed bun piece mouthfeel more preferably.
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
The production method of fried sweet bun piece containing 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；Unless otherwise specified, part below is parts by weight；
（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；
（6）Take step（5）In steamed bun slice, take egg to break into egg liquid, salt be added in egg liquid；By egg liquid
It is applied to the two sides of steamed bun piece, the weight ratio of steamed bun piece, egg liquid and salt is 8：1：0.03, it is standby that the steamed bun piece after egg liquid must be applied
With；
（7）Oil is heated to 90-110 DEG C in oil cauldron, then by step（6）In steamed bun piece be placed in frying 30s in oil cauldron
Left and right；
（8）By step（7）In steamed bun piece pick up, drain oil, be then sprinkled into the spiced salt, cumin and Hei Zhi in steamed bun on piece
Fiber crops；The spiced salt, cumin, Semen sesami nigrum are respectively with the steamed bun sheet weight ratio after oil is drained：0.02：0.04：0.12：7, it obtains into
Savor steamed bun piece.
Embodiment 2
The production method of fried sweet bun piece containing soybean dietary fiber, including following steps：
（1）38 DEG C of water is added in 95 parts of old ferment doughs, the addition of water is the 0.05% of old ferment dough weight, is kept
Then 4 parts of yeast are added in 6min in old ferment dough, 1050 parts of flour are added after yeast fully melts, then add 450 parts of water,
Knead dough is fermented 3.5 hours, the dough that must be fermented；
（2）The food fibre powder for taking 800 parts, it is 7 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 2.8 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；
（6）Take step（5）In steamed bun slice, take duck's egg to break into duck's egg liquid, salt be added in duck's egg liquid；By duck's egg liquid
It is applied to the two sides of steamed bun piece, the weight ratio of steamed bun piece, duck's egg liquid and salt is 8：0.9：0.02, the steamed bun piece after duck's egg liquid must be applied
It is spare；
（7）Oil is heated to 90 DEG C in oil cauldron, then by step（6）In steamed bun piece be placed in frying 40s or so in oil cauldron；
（8）By step（7）In steamed bun piece pick up, drain oil, be then sprinkled into the spiced salt, cumin and Hei Zhi in steamed bun on piece
Fiber crops；The spiced salt, cumin, Semen sesami nigrum are respectively with the steamed bun sheet weight ratio after oil is drained：0.01：0.04：0.14：7, it obtains into
Savor steamed bun piece.
Embodiment 3
The production method of fried sweet bun piece containing 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
（6）Take step（5）In steamed bun slice, take egg to break into egg liquid, salt be added in egg liquid；Egg liquid is applied
In the two sides of steamed bun piece, the weight ratio of steamed bun piece, egg liquid and salt is 8：1：0.03, it is standby that the steamed bun piece after egg liquid must be applied
With；
（7）Oil is heated to 105 DEG C in oil cauldron, then by step（6）In steamed bun piece be placed in frying 30s in oil cauldron；
（8）By step（7）In steamed bun piece pick up, drain oil, be then sprinkled into the spiced salt, cumin and Hei Zhi in steamed bun on piece
Fiber crops；The spiced salt, cumin, Semen sesami nigrum are respectively with the steamed bun sheet weight ratio after oil is drained：0.02：0.04：0.12：7, it obtains into
Savor steamed bun piece.
Embodiment 4
The production method of fried sweet bun piece containing soybean dietary fiber, including following steps：
（1）38 DEG C of water is added in 95 parts of old ferment doughs, the addition of water is the 0.05% of old ferment dough weight, is kept
Then 4 parts of yeast are added in 6min in old ferment dough, 1050 parts of flour are added after yeast fully melts, then add 450 parts of water,
Knead dough is fermented 3.5 hours, the dough that must be fermented；
（2）800 parts of soy bean edible fiber powder is taken, complex enzyme formulation is added, complex enzyme formulation is cellulase, hemicellulose
The mixture of plain enzyme, 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；
（6）Take step（5）In steamed bun slice, take duck's egg to break into egg liquid, salt be added in duck's egg liquid；Duck's egg liquid is applied
In the two sides of steamed bun piece, the weight ratio of steamed bun piece, duck's egg liquid and salt is 8：0.9：0.02, it is standby that the steamed bun piece after duck's egg liquid must be applied
With；
（7）Oil is heated to 90-110 DEG C in oil cauldron, then by step（6）In steamed bun piece be placed in frying 40s in oil cauldron；
（8）By step（7）In steamed bun piece pick up, drain oil, be then sprinkled into the spiced salt, cumin and Hei Zhi in steamed bun on piece
Fiber crops；The spiced salt, cumin, Semen sesami nigrum are respectively with the steamed bun sheet weight ratio after oil is drained：0.01：0.04：0.14：7, it obtains into
Savor steamed bun piece.
Embodiment 5
The production method of fried sweet bun piece containing 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 containing soyabean oligosaccharides, knead dough are fermented 3 hours, the dough that must be fermented；Soyabean oligosaccharides are in water containing soyabean oligosaccharides
1 part, 300 parts of moisture；
（2）700 parts of soy bean edible fiber powder is taken, complex enzyme formulation is added, complex enzyme formulation is cellulase, hemicellulose
The mixture of plain enzyme, 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
（6）Take step（5）In steamed bun slice, take goose egg to break into goose egg liquid, salt be added in goose egg liquid；By goose egg liquid
It is applied to the two sides of steamed bun piece, the weight ratio of steamed bun piece, goose egg liquid and salt is 8：1：0.03, it is standby that the steamed bun piece after goose egg liquid must be applied
With；
（7）Oil is heated to 105 DEG C in oil cauldron, then by step（6）In steamed bun piece to be placed in oil cauldron frying 30s left
It is right；
（8）By step（7）In steamed bun piece pick up, drain oil, be then sprinkled into the spiced salt, cumin and Hei Zhi in steamed bun on piece
Fiber crops；The spiced salt, cumin, Semen sesami nigrum are respectively with the steamed bun sheet weight ratio after oil is drained：0.02：0.04：0.12：7, it obtains into
Savor steamed bun piece.
Embodiment 6
The production method of fried sweet bun piece containing 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；
（6）Take step（5）In steamed bun slice, take egg to break into egg liquid, salt be added in egg liquid；By egg liquid
It is applied to the two sides of steamed bun piece, the weight ratio of steamed bun piece, egg liquid and salt is 8：1：0.03, it is standby that the steamed bun piece after egg liquid must be applied
With；
（7）Oil is heated to 105 DEG C or so in oil cauldron, then by step（6）In steamed bun piece be placed in frying 30s in oil cauldron
Left and right；
（8）By step（7）In steamed bun piece pick up, drain oil, be then sprinkled into the spiced salt, cumin and Hei Zhi in steamed bun on piece
Fiber crops；The spiced salt, cumin, Semen sesami nigrum are respectively with the steamed bun sheet weight ratio after oil is drained：0.02：0.04：0.12：7, it obtains into
Savor steamed bun piece.
Embodiment 7
The production method of fried sweet bun piece containing 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；It steams again, steaming time is from water boiling in pot
Start timing 30min；
（6）Oil is heated to 105 DEG C or so in oil cauldron, then by step（5）In steamed bun piece be placed in frying 25s in oil cauldron
Left and right；
（7）By step（6）In steamed bun piece pick up, drain oil, be then sprinkled into the spiced salt, cumin and Hei Zhi in steamed bun on piece
Fiber crops；The spiced salt, cumin, Semen sesami nigrum are respectively with the steamed bun sheet weight ratio after oil is drained：0.02：0.04：0.12：7, obtain finished product steamed bun
Piece.
Claims (4)
1. a kind of production method of the fried sweet bun piece containing 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, complex enzyme formulation is added, the complex enzyme formulation is cellulase, half fiber
The mixture of the plain enzyme of dimension, 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；
（6）Take step（5）In steamed bun slice, take birds, beasts and eggs to break into egg liquid, salt be added in egg liquid；Egg liquid is applied to steamed bun piece
Two sides, the weight ratio of steamed bun piece, egg liquid and salt is 6-10：0.5-1.5：It is standby must to apply the steamed bun piece after egg liquid by 0.01-0.04
With；
（7）Oil is heated to 90-110 DEG C in oil cauldron, then by step（6）In steamed bun piece be placed in frying 20-50s in oil cauldron；
（8）By step（7）In steamed bun piece pick up, drain oil, be then sprinkled into the spiced salt, cumin and Semen sesami nigrum in steamed bun on piece；Institute
The spiced salt stated, cumin, Semen sesami nigrum are respectively with the steamed bun sheet weight ratio after oil is drained：0.01-0.03：0.03-0.06：0.06-
0.2：5-10 obtains finished product fried sweet bun piece.
2. a kind of production method of the fried sweet bun piece containing soybean dietary fiber as described in claim 1, 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）700 parts of soy bean edible fiber powder is taken, complex enzyme formulation is added, the complex enzyme formulation is cellulase, half fiber
The mixture of the plain enzyme of dimension, 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 is 6 times of soybean dietary fiber weight, and the temperature of water is 40 DEG C, add after water 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）Diet it is fine
Dimension group is placed on tabular dough, with dough that soybean dietary fiber group package is tight, kneads repeatedly, waits 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 since water boiling in pot
Timing 30min
（6）Take step（5）In steamed bun slice, take birds, beasts and eggs to break into egg liquid, salt be added in egg liquid；Egg liquid is applied to steamed bun piece
Two sides, the weight ratio of steamed bun piece, egg liquid and salt is 8：1：0.03, it is spare that the steamed bun piece after egg liquid must be applied；
（7）Oil is heated to 90-110 DEG C in oil cauldron, then by step（6）In steamed bun piece be placed in frying 20-50s in oil cauldron；
（8）By step（7）In steamed bun piece pick up, drain oil, be then sprinkled into the spiced salt, cumin and Semen sesami nigrum in steamed bun on piece；Institute
The spiced salt stated, cumin, Semen sesami nigrum are respectively with the steamed bun sheet weight ratio after oil is drained：0.02：0.04：0.12：7, it is fried to obtain finished product
Steamed bun piece.
3. a kind of production method of the fried sweet bun piece containing soybean dietary fiber as described in claim 1, including following steps：
（1）38 DEG C of water is added in 95 parts of old ferment doughs, the addition of water is the 0.05% of old ferment dough weight, keeps 6min,
Then 4 parts of yeast are added in old ferment dough, 1050 parts of flour are added after yeast fully melts, then add 450 parts of water, knead dough,
Fermentation 3.5 hours, the dough that must be fermented；
（2）800 parts of soy bean edible fiber powder is taken, complex enzyme formulation is added, the complex enzyme formulation is cellulase, half fiber
The mixture of the plain enzyme of dimension, 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 is 6 times of soybean dietary fiber weight, and the temperature of water is 40 DEG C, add after water 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）Diet it is fine
Dimension group is placed on tabular dough, with dough that soybean dietary fiber group package is tight, kneads repeatedly, waits 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 since water boiling in pot
Timing 30min；
（6）Take step（5）In steamed bun slice, take birds, beasts and eggs to break into egg liquid, salt be added in egg liquid；Egg liquid is applied to steamed bun piece
Two sides, the weight ratio of steamed bun piece, egg liquid and salt is 8：0.9：0.02, it is spare that the steamed bun piece after egg liquid must be applied；
（7）Oil is heated to 90-110 DEG C in oil cauldron, then by step（6）In steamed bun piece be placed in frying 20-50s in oil cauldron；
（8）By step（7）In steamed bun piece pick up, drain oil, be then sprinkled into the spiced salt, cumin and Semen sesami nigrum in steamed bun on piece；Institute
The spiced salt stated, cumin, Semen sesami nigrum are respectively with the steamed bun sheet weight ratio after oil is drained：0.01：0.04：0.14：7, it is fried to obtain finished product
Steamed bun piece.
4. a kind of production method of the fried sweet bun piece containing soybean dietary fiber as described in claim 1, 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 containing soyabean oligosaccharides, knead dough are fermented 3 hours, the dough that must be fermented；Soybean is low in the water containing soyabean oligosaccharides
Glycan is 1 part, 300 parts of moisture；
（2）700 parts of soy bean edible fiber powder is taken, complex enzyme formulation is added, the complex enzyme formulation is cellulase, half fiber
The mixture of the plain enzyme of dimension, 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 is 6 times of soybean dietary fiber weight, and the temperature of water is 40 DEG C, add after water 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）Diet it is fine
Dimension group is placed on tabular dough, with dough that soybean dietary fiber group package is tight, kneads repeatedly, waits 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 since water boiling in pot
Timing 30min
（6）Take step（5）In steamed bun slice, take birds, beasts and eggs to break into egg liquid, salt be added in egg liquid；Egg liquid is applied to steamed bun piece
Two sides, the weight ratio of steamed bun piece, egg liquid and salt is 8：1：0.03, it is spare that the steamed bun piece after egg liquid must be applied；
（7）Oil is heated to 90-110 DEG C in oil cauldron, then by step（6）In steamed bun piece be placed in frying 20-50s in oil cauldron；
（8）By step（7）In steamed bun piece pick up, drain oil, be then sprinkled into the spiced salt, cumin and Semen sesami nigrum in steamed bun on piece；Institute
The spiced salt stated, cumin, Semen sesami nigrum are respectively with the steamed bun sheet weight ratio after oil is drained：0.02：0.04：0.12：7, it is fried to obtain finished product
Steamed bun piece.
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| CN1911051A (en) * | 2006-08-23 | 2007-02-14 | 江南大学 | Premixed wheat flour for making steamed bread contg. rich dietary fiber, and its prodn. method |
| CN101822339A (en) * | 2010-05-06 | 2010-09-08 | 河南兴泰科技实业有限公司 | Functional steamed bread and preparation method thereof |
| 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 |
| CN103262875A (en) * | 2013-05-14 | 2013-08-28 | 扬州润园投资发展有限公司 | Steamed bread improver |
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