CN105532802A - 一种可适用于糖尿病人的面包及其制备工艺 - Google Patents
一种可适用于糖尿病人的面包及其制备工艺 Download PDFInfo
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Classifications
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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
- A21D13/00—Finished or partly finished bakery products
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明属于食品加工技术领域,涉及一种可适用于糖尿病人的面包及其制备工艺,是以高筋小麦粉、酵母铬、蛋白糖、面包改良剂、南瓜粉和山药粉为原料,经过原料处理、面团调制、发酵、下料做型醒发、压片做型、再次醒发和烘烤精制而成。所制面包制备工艺简单,操作方便,可实现产业化生产,其柔软可口、香甜丰富;由于南瓜粉的添加使面包具有一定的降糖效果,并能帮助肝、肾功能减弱患者增强肝肾细胞的再生能力,山药补脾益肾,将山药、南瓜配伍佐以蛋白糖加工出的面包特别适合糖尿病人及老年人食用;添加的酵母铬中的铬是人体胰岛细胞必须的微量元素,能增加体内胰岛素释放量,促进葡萄糖激酶活性,正常分泌胰岛素。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种保健食品,特别涉及一种可适用于糖尿病人的面包及其制备工艺。
背景技术
在日常生活中,甜味食品是大多数人的最爱。但几乎所有甜味食品中,都含有大量用白糖、葡萄糖或糖浆做成的甜味剂,长期大量食用不仅存在诱发血糖升高的风险,还会导致胰岛素分泌过多、碳水化合物和脂肪代谢紊乱,进而引发如肥胖症、高血压、心脏病及糖尿病等多种慢性疾病的发生,严重危害人类身体健康。蛋白糖被联合国世界卫生组织归类为营养型甜味剂,其味道与精制白糖极为相似,在后感、舒适、圆润和腻感等方面比其它甜味剂均好。但蛋白糖与其它蛋白食品一样,食用后在人体内分解成氨基酸而被吸收,在人体内代谢不需胰岛素参与,不会引起血糖增高,糖尿病患者可以尽情享用。
酵母铬是一种富含天然有机活性铬的酵母,其含有丰富的蛋白质、核酸、糖原、脂肪、生物素、多种B族维生素、固醇和其它多种微量元素,有机铬易于人体吸收利用,能够显著降低糖尿病人的血糖、血脂,是一种良好的保健品。
南瓜粉含有丰富的碳水化合物、蛋白质、膳食纤维、维生素、胡萝卜素、果胶,及钾、铁、镁等丰富的微量元素,还含有瓜氨酸、精氨酸等对人体十分有益的酶类,但其脂肪含量却非常低。南瓜粉对胰岛素细胞起有保护作用,可使糖尿病患者血压,血糖下降,其中的果胶可延缓肠道对糖和脂质的吸收,并能帮助肝、肾功能减弱患者增强肝肾细胞的再生能力。山药粉主要成分含皂甙、碳水化合物、蛋白质及各种矿物质如锌、镁、铬等微量元素,它的功效是益气养阴,补脾益肾。将山药、南瓜配伍佐以蛋白糖加工成香甜可口且专门适合糖尿病人食用的面包,这种新的尝试一定会受到消费者广泛欢迎。
发明内容
本发明目的是提供一种可适用于糖尿病人的面包及其制备工艺,面包制备工艺简单,其柔软可口、香甜丰富,专门适合糖尿病人食用。
本发明的目的是通过以下技术方案实现的:
一种可适用于糖尿病人的面包,它是以高筋小麦粉102~110份,酵母铬1.5~2.5份,蛋白糖10~14份,面包改良剂0.01~0.03份,南瓜粉5~10份和山药粉6~8份为原料制成。
一种可适用于糖尿病人的面包的制备工艺,包括以下步骤:
a、原料处理:选用九成熟以上的南瓜,去皮切片后放入沸水中,2分钟后捞出,沥干水分,沥干的南瓜片放入烤盘,送入70~80℃的烘房中烘干,要经常翻动、倒盘,南瓜烘干后用粉碎机进行粉碎,过120目筛,得金黄色粉末;将洗净干燥后的山药用粉碎机进行粉碎,过120目筛,得白色粉末;将蛋白糖溶于水后待用;
b、面团调制:按设定比例称取各项原料,将原料放入搅拌缸内慢速搅拌1~2min,再快速搅拌10~15min,至面团光滑有弹性;
c、发酵:将调制好的面团在26℃的温度下发酵40min;
d、下料做型醒发:将发酵后的面团按设定量搓圆,使其表面光滑、不溢气,再将成型的面包坯送入醒发室醒发15~20min,相对湿度是70%~75%,温度为27~29℃;
e、将醒发后的面包坯压片做型;
f、将步骤e做型后的面包坯再次醒发30~45min,温度为35~38℃,湿度为75%~80%;
g、烘烤:将上述面包坯刷蛋液后送入烤箱中烤制15~20min,烘烤的上火200℃,下火180℃;
h、冷却包装:将烤好的面包出炉后冷却至室温,包装。
步骤d中,所述面团下料搓圆的设定量为60g。
本发明的有益效果为:本发明在面粉中加入南瓜、山药等制出的面包与普通面包相比,除了具有一般柔软可口、香甜丰富,香气浓郁特点外,还具有营养价值;由于南瓜粉的添加使面包具有一定的降糖效果,并能帮助肝、肾功能减弱患者增强肝肾细胞的再生能力,山药补脾益肾,将山药、南瓜配伍佐以蛋白糖加工出的面包特别适合糖尿病人及老年人食用;面包制作工艺简单、操作方便,可实现产业化生产;所添加的酵母铬中的铬是人体胰岛细胞必须的微量元素,能增加体内胰岛素释放量,促进葡萄糖激酶活性,正常分泌胰岛素。
具体实施方式
实施例1
一种可适用于糖尿病人的面包,它是以高筋小麦粉102份,酵母铬1.5份,蛋白糖10份,面包改良剂0.01份,南瓜粉5份和山药粉6份为原料制成。
一种可适用于糖尿病人的面包的制备工艺,包括以下步骤:
a、原料处理:选用九成熟以上的南瓜,去皮切片后放入沸水中,2分钟后捞出,沥干水分,沥干的南瓜片放入烤盘,送入70~80℃的烘房中烘干,要经常翻动、倒盘,南瓜烘干后用粉碎机进行粉碎,过120目筛,得金黄色粉末;将洗净干燥后的山药用粉碎机进行粉碎,过120目筛,得白色粉末;将蛋白糖溶于水后待用;
b、面团调制:按设定比例称取各项原料,将原料放入搅拌缸内慢速搅拌1~2min,再快速搅拌10~15min,至面团光滑有弹性;
c、发酵:将调制好的面团在26℃的温度下发酵40min;
d、下料做型醒发:将发酵后的面团按每个面包坯为60g搓圆,使其表面光滑、不溢气,再将成型的面包坯送入醒发室醒发15~20min,相对湿度是70%~75%,温度为27~29℃;
e、将醒发后的面包坯压片做型;
f、将步骤e做型后的面包坯再次醒发30~45min,温度为35~38℃,湿度为75%~80%;
g、烘烤:将上述面包坯刷蛋液后送入烤箱中烤制15~20min,烘烤的上火200℃,下火180℃;
h、冷却包装:将烤好的面包出炉后冷却至室温,包装。
实施例2
一种可适用于糖尿病人的面包,它是以高筋小麦粉105份,酵母铬2份,蛋白糖12份,面包改良剂0.02份,南瓜粉8份和山药粉7份为原料制成。
一种可适用于糖尿病人的面包的制备工艺,包括以下步骤:
a、原料处理:选用九成熟以上的南瓜,去皮切片后放入沸水中,2分钟后捞出,沥干水分,沥干的南瓜片放入烤盘,送入70~80℃的烘房中烘干,要经常翻动、倒盘,南瓜烘干后用粉碎机进行粉碎,过120目筛,得金黄色粉末;将洗净干燥后的山药用粉碎机进行粉碎,过120目筛,得白色粉末;将蛋白糖溶于水后待用;
b、面团调制:按设定比例称取各项原料,将原料放入搅拌缸内慢速搅拌1~2min,再快速搅拌10~15min,至面团光滑有弹性;
c、发酵:将调制好的面团在26℃的温度下发酵40min;
d、下料做型醒发:将发酵后的面团按每个面包坯为60g搓圆,使其表面光滑、不溢气,再将成型的面包坯送入醒发室醒发15~20min,相对湿度是70%~75%,温度为27~29℃;
e、将醒发后的面包坯压片做型;
f、将步骤e做型后的面包坯再次醒发30~45min,温度为35~38℃,湿度为75%~80%;
g、烘烤:将上述面包坯刷蛋液后送入烤箱中烤制15~20min,烘烤的上火200℃,下火180℃;
h、冷却包装:将烤好的面包出炉后冷却至室温,包装。
实施例3
一种可适用于糖尿病人的面包,它是以高筋小麦粉110份,酵母铬2.5份,蛋白糖14份,面包改良剂0.03份,南瓜粉10份和山药粉8份为原料制成。
一种可适用于糖尿病人的面包的制备工艺,包括以下步骤:
a、原料处理:选用九成熟以上的南瓜,去皮切片后放入沸水中,2分钟后捞出,沥干水分,沥干的南瓜片放入烤盘,送入70~80℃的烘房中烘干,要经常翻动、倒盘,南瓜烘干后用粉碎机进行粉碎,过120目筛,得金黄色粉末;将洗净干燥后的山药用粉碎机进行粉碎,过120目筛,得白色粉末;将蛋白糖溶于水后待用;
b、面团调制:按设定比例称取各项原料,将原料放入搅拌缸内慢速搅拌1~2min,再快速搅拌10~15min,至面团光滑有弹性;
c、发酵:将调制好的面团在26℃的温度下发酵40min;
d、下料做型醒发:将发酵后的面团按每个面包坯为60g搓圆,使其表面光滑、不溢气,再将成型的面包坯送入醒发室醒发15~20min,相对湿度是70%~75%,温度为27~29℃;
e、将醒发后的面包坯压片做型;
f、将步骤e做型后的面包坯再次醒发30~45min,温度为35~38℃,湿度为75%~80%;
g、烘烤:将上述面包坯刷蛋液后送入烤箱中烤制15~20min,烘烤的上火200℃,下火180℃;
h、冷却包装:将烤好的面包出炉后冷却至室温,包装。
Claims (3)
1.一种可适用于糖尿病人的面包,其特征在于:它是以高筋小麦粉102~110份,酵母铬1.5~2.5份,蛋白糖10~14份,面包改良剂0.01~0.03份,南瓜粉5~10份和山药粉6~8份为原料制成。
2.如权利要求1所述的一种可适用于糖尿病人的面包的制备工艺,其特征在于,包括以下步骤:
a、原料处理:选用九成熟以上的南瓜,去皮切片后放入沸水中,2分钟后捞出,沥干水分,沥干的南瓜片放入烤盘,送入70~80℃的烘房中烘干,要经常翻动、倒盘,南瓜烘干后用粉碎机进行粉碎,过120目筛,得金黄色粉末;将洗净干燥后的山药用粉碎机进行粉碎,过120目筛,得白色粉末;将蛋白糖溶于水后待用;
b、面团调制:按设定比例称取各项原料,将原料放入搅拌缸内慢速搅拌1~2min,再快速搅拌10~15min,至面团光滑有弹性;
c、发酵:将调制好的面团在26℃的温度下发酵40min;
d、下料做型醒发:将发酵后的面团按设定量搓圆,使其表面光滑、不溢气,再将成型的面包坯送入醒发室醒发15~20min,相对湿度是70%~75%,温度为27~29℃;
e、将醒发后的面包坯压片做型;
f、将步骤e做型后的面包坯再次醒发30~45min,温度为35~38℃,湿度为75%~80%;
g、烘烤:将上述面包坯刷蛋液后送入烤箱中烤制15~20min,烘烤的上火200℃,下火180℃;
h、冷却包装:将烤好的面包出炉后冷却至室温,包装。
3.根据权利要求2所述的一种可适用于糖尿病人的面包的制备工艺,其特征在于:步骤d中,所述面团下料搓圆的设定量为60g。
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CN1620874A (zh) * | 2003-11-28 | 2005-06-01 | 深圳市海川实业股份有限公司 | 具有保健功能的面包预拌粉 |
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张海悦等: "南瓜面包的研制", 《食品工业科技》 * |
张海悦等: "降血糖营养强化面包的研制及其对血糖值的影响", 《吉林工学院学报》 * |
赵盛斌: "《超市生鲜商品管理》", 31 October 2014, 经济管理出版社 * |
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