CN105901504A - Technology for preparing steamed buns from soybean sprout powder - Google Patents
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- CN105901504A CN105901504A CN201610263542.7A CN201610263542A CN105901504A CN 105901504 A CN105901504 A CN 105901504A CN 201610263542 A CN201610263542 A CN 201610263542A CN 105901504 A CN105901504 A CN 105901504A
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- 239000000843 powder Substances 0.000 title claims abstract description 59
- 244000068988 Glycine max Species 0.000 title claims abstract description 56
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 56
- 238000005516 engineering process Methods 0.000 title claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 23
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 15
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 15
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 235000008429 bread Nutrition 0.000 claims description 49
- 210000000582 semen Anatomy 0.000 claims description 37
- 150000002333 glycines Chemical class 0.000 claims description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 230000035784 germination Effects 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 4
- 238000000465 moulding Methods 0.000 claims description 4
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 2
- 239000008280 blood Substances 0.000 abstract description 10
- 210000004369 blood Anatomy 0.000 abstract description 10
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000003647 oxidation Effects 0.000 abstract description 5
- 238000007254 oxidation reaction Methods 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000004898 kneading Methods 0.000 abstract 1
- 230000001953 sensory effect Effects 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 description 7
- 241000209140 Triticum Species 0.000 description 6
- 235000021307 Triticum Nutrition 0.000 description 6
- 230000000050 nutritive effect Effects 0.000 description 6
- 150000001413 amino acids Chemical class 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 235000013343 vitamin Nutrition 0.000 description 4
- 229940088594 vitamin Drugs 0.000 description 4
- 229930003231 vitamin Natural products 0.000 description 4
- 239000011782 vitamin Substances 0.000 description 4
- 150000003722 vitamin derivatives Chemical class 0.000 description 4
- 101710162629 Trypsin inhibitor Proteins 0.000 description 3
- 229940122618 Trypsin inhibitor Drugs 0.000 description 3
- 239000002753 trypsin inhibitor Substances 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 244000098338 Triticum aestivum Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 210000002615 epidermis Anatomy 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 230000002641 glycemic effect Effects 0.000 description 2
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 description 2
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 2
- 235000008696 isoflavones Nutrition 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- -1 DPPH free radical Chemical class 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- 102000003820 Lipoxygenases Human genes 0.000 description 1
- 108090000128 Lipoxygenases Proteins 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- 108010047620 Phytohemagglutinins Proteins 0.000 description 1
- UQZIYBXSHAGNOE-USOSMYMVSA-N Stachyose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO[C@@H]2[C@@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O2)O1 UQZIYBXSHAGNOE-USOSMYMVSA-N 0.000 description 1
- 230000000433 anti-nutritional effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 206010016766 flatulence Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 230000001885 phytohemagglutinin Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a technology for preparing steamed buns from soybean sprout powder. The technology is implemented according to the steps of (1), preparing the soybean sprout powder by a, cultivating soybean sprouts and b, preparing the soybean sprout powder; (2), preparing the steamed buns from the soybean sprout powder by c, mixing flour, d, tabletting a dough, e, kneading the dough, f, proofing the dough and g, steaming. The technology for preparing the steamed buns from the soybean sprout powder has the advantages that soybeans are cultivated into the soybean sprouts, the soybean sprouts are dried and ground into the soybean sprout powder and the soybean sprout powder is added into a steamed bun formula, so that the steamed buns prepared from the soybean sprout powder are higher in nutrition, good in sensory quality and higher in oxidation resistance, have a clean aroma of the bean sprouts and are capable of controlling blood sugar change and keeping blood sugar stable.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to the processing technology of a kind of soybean powder steamed bread.
Background technology
Semen Glycines is as one of important cereal crops of China, and cultivation history is the longest.In daily life, it is often processed to various bean product.Although protein and vitamin content enrich in Semen Glycines, but the most inevitably containing some anti-nutrition components, such as trypsin inhibitor, and some oligosaccharide such as stachyose of flatulence can be caused, in addition with the existence of phytic acid, lipoxidase and phytohemagglutinin etc. antinutritional factor.Semen Glycines in germination process due to the effect of various enzymes, nutritional labeling changes, and after soybean germination, the content of trypsin inhibitor can substantially reduce, and wherein the change of protein makes amino acid pattern and human amino acid's pattern in Semen Glycines Germinatus be close, thus more conducively absorption of human body.On the other hand, rich in vitamin and isoflavone in Semen Glycines Germinatus.So the nutritive value of corresponding Semen Glycines Germinatus too increases.Semen Glycines Germinatus currently mainly as vegetable by human consumption, intake is the highest.
Steamed bread is one of traditional staple food of the northern area of China, very popular, and its primary raw material is Semen Tritici aestivi flour.Along with growth in the living standard, people start to pay attention to the health properties of staple food.Add miscellaneous grain crops in Semen Tritici aestivi flour, powder or nutrition enhancer enrich the nutrition of steamed bread has become the exploitation focus of novel steamed bread.If Semen Glycines Germinatus powder process higher for nutritive value can be added steamed bun formula, provide new thinking and method by the exploitation for nourishing steamed bread, also can enrich the staple food content of common people simultaneously.
Summary of the invention
The purpose of the present invention is precisely in order to provide the processing technology of the soybean powder steamed bread of a kind of high nutritive value.The present invention is by being added to soybean powder in steamed bun formula, produced soybean powder steamed bread not only nutritive value improves, organoleptic quality is good, have bean sprout delicate fragrance, have higher oxidation resistance, the change of blood sugar for human body can be controlled, maintain the steady of blood sugar for human body.
It is an object of the invention to be realized by techniques below measure:
The processing technology of the soybean powder steamed bread of the present invention, described processing technology is through the following steps that realize:
(1) preparation of soybean powder
A, cultivate Semen Glycines Germinatus: weigh 100～500g Semen Glyciness, clean up, be at room temperature soaked in water 10～16h, the selected Semen Glycines soaked, choose manual germination or bean sprout growing machine germination arbitrary Germination methods cultivation Semen Glycines Germinatus, when Semen Glycines Germinatus a length of 0.5～1.5cm, terminate to germinate；
B, prepare soybean powder: put into by the Semen Glycines Germinatus cultivated in step a in vacuum drier and dry, be then placed in pulverizer and pulverize, finally cross 100 mesh sieves, obtain soybean powder standby；
(2) making of soybean powder steamed bread
C, dough-making powder: weigh the flour of required quality, the soybean powder of preparation in step b is added by the 5～20% of flour quality, add by the 0.8～2% of flour quality and i.e. send out active dry yeast, stir in dough mixing machine to mix homogeneously, be gradually added into water by the 43-50% of flour quality again, stir to dough molding and tack-free；
D, pressure surface: the dough become reconciled in step c is put in tablet machine repeatedly tabletting 10～15 times, makes dough sheet smooth；
E, knead dough: with hands, the dough sheet pressed in step d is rubbed into cylinder, be then cut into the dough of 40～80g, and dough is rubbed into steamed bread dough；
F, proof: being put into by the steamed bread dough in step e and proof 25～35 minutes in proofing box, proofing temperature is 37 DEG C～38 DEG C, proof humid control 80～85%, obtain proofing steamed bread dough；
G, gas steam: after water is boiled, the cage on steamed bread dough that proofs that will obtain in step f, and big fire is steamed 25～30 minutes, then closes fire, and boiled after 8～10 minutes lid, at room temperature cools down, comes out of steamer, and obtains the soybean powder steamed bread cooked.
Further say, the present invention is through that Semen Glycines is cultivated into Semen Glycines Germinatus, drying obtains soybean powder after pulverizing, again soybean powder is added in steamed bun formula, produced soybean powder steamed bread not only nutritive value improves, organoleptic quality is good, have bean sprout delicate fragrance, have higher oxidation resistance, the change of blood sugar for human body can be controlled, maintain the steady of blood sugar for human body.Semen Glycines not only remains the nutrient such as rich in protein, vitamin in germination process, effect nutritional labeling at various enzymes changes simultaneously: i.e. in Semen Glycines Germinatus, the change of protein makes amino acid pattern be close with human amino acid's pattern, more conducively absorption of human body；Rich in vitamin and isoflavone in Semen Glycines Germinatus；The content of the anti-nutrition components such as the disadvantageous trypsin inhibitor of health can substantially be reduced.
Beneficial effects of the present invention is as follows:
The present invention is through that Semen Glycines is cultivated into Semen Glycines Germinatus, drying obtains soybean powder after pulverizing, again soybean powder is added in steamed bun formula, produced soybean powder steamed bread not only nutritive value improves, organoleptic quality is good, have bean sprout delicate fragrance, have higher oxidation resistance, the change of blood sugar for human body can be controlled, maintain the steady of blood sugar for human body.
Accompanying drawing explanation
Fig. 1 is the outward appearance comparison diagram of soybean powder steamed bread and wheat flour steamed bread.
Fig. 2 is soybean powder steamed bread and the free radical suppression ratio in wheat flour steamed bread and GI value contrast table.
Detailed description of the invention
The present invention will be further described in conjunction with the embodiments:
Embodiment 1
(1) preparation of soybean powder
Weighing 200g Semen Glycines, clean up, be at room temperature soaked in water 10h, the selected Semen Glycines soaked, and puts in bean sprout growing machine screen cloth, and tiling covers bottom, by 2/3 addition water of bean sprout growing machine volume, loads onto tabletting and covers translucent cover, being then turn on power supply activate switch.Semen Glycines Germinatus is cultivated to long about the 1cm of bud, terminates to germinate；The Semen Glycines Germinatus sent out is put in vacuum drier and dry, be then placed in pulverizer and pulverize, finally cross 100 mesh sieves, obtain soybean powder standby.
(2) making of soybean powder steamed bread
Weigh flour 300g, by 5% addition soybean powder of flour quality, i.e. send out active dry yeast by 0.8% addition of flour quality, stir in dough mixing machine to mix homogeneously, then be gradually added into water by the 44% of flour quality, stir to dough molding and tack-free；The dough become reconciled is put into tabletting 10 times repeatedly in tablet machine, makes dough sheet smooth；With hands, the dough sheet pressed is rubbed into cylinder, be then cut into the dough of 50g, and dough is rubbed into steamed bread dough；Being put into by steamed bread dough in proofing box and proof 30 minutes, proofing temperature is 38 DEG C, proofs humid control 85%, obtains proofing steamed bread dough；After water is boiled, will proof cage on steamed bread dough, big fire is steamed 30 minutes, then closes fire, and boiled after 8 minutes lid, at room temperature cools down, comes out of steamer, and obtains the soybean powder steamed bread cooked.
The soybean powder steamed bread epidermis that technique as shown in embodiment 1 prepares is smooth, and more yellow than wheat flour steamed bread color and luster, there is bean sprout powder distinctive yellowish-brown point on surface, and internal porosity is uniform, has wheat fragrance and pure and fresh bean sprout fragrance, has a bite, tasty and refreshing does not stick tooth.
Embodiment 2
(1) preparation of soybean powder
Weighing 500g Semen Glycines, clean up, be at room temperature soaked in water 10h, the selected Semen Glycines soaked, and puts in bean sprout growing machine screen cloth, and tiling covers bottom, by 2/3 addition water of bean sprout growing machine volume, loads onto tabletting and covers translucent cover, being then turn on power supply activate switch.Semen Glycines Germinatus is cultivated to long about the 1.5cm of bud, terminates to germinate；The Semen Glycines Germinatus sent out is put in vacuum drier and dry, be then placed in pulverizer and pulverize, finally cross 100 mesh sieves, obtain soybean powder standby.
(2) making of soybean powder steamed bread
Weigh flour 300g, by 10% addition soybean powder of flour quality, i.e. send out active dry yeast by 1.5% addition of flour quality, stir in dough mixing machine to mix homogeneously, then be gradually added into water by the 44% of flour quality, stir to dough molding and tack-free；The dough become reconciled is put into tabletting 12 times repeatedly in tablet machine, makes dough sheet smooth；With hands, the dough sheet pressed is rubbed into cylinder, be then cut into the dough of 80g, and dough is rubbed into steamed bread dough；Being put into by steamed bread dough in proofing box and proof 25 minutes, proofing temperature is 38 DEG C, proofs humid control 85%, obtains proofing steamed bread dough；After water is boiled, will proof cage on steamed bread dough, big fire is steamed 30 minutes, then closes fire, and boiled after 10 minutes lid, at room temperature cools down, comes out of steamer, and obtains the soybean powder steamed bread cooked.
The soybean powder steamed bread epidermis that technique as shown in embodiment 2 prepares is smooth, and slightly deeper than wheat flour steamed bread color and luster, there is bean sprout powder distinctive yellowish-brown point (seeing accompanying drawing 1) on surface, internal porosity is uniform, has wheat fragrance and pure and fresh bean sprout fragrance, and beany flavor is inconspicuous, there is a bite, tasty and refreshing do not stick tooth.In order to evaluate the nutritional quality of this soybean powder steamed bread, determining its non-oxidizability and glycemic index, represent with DPPH free radical suppression ratio and GI value respectively, result is shown in accompanying drawing 2.The non-oxidizability of this soybean powder steamed bread visible increases than common wheat powder steamed bread, glycemic index reduces simultaneously, that is, compared to common wheat powder steamed bread, the steamed bread that with the addition of soybean powder is more conducive to have higher oxidation resistance, and the change of blood sugar for human body can be controlled, thus maintain the steady of blood sugar for human body.
Claims (1)
1. the processing technology of a soybean powder steamed bread, it is characterized in that: described processing technology is through the following steps that realize: the preparation a of (1) soybean powder, cultivate Semen Glycines Germinatus: weigh 100～500g Semen Glyciness, clean up, at room temperature it is soaked in water 10～16h, the selected Semen Glycines soaked, choose manual germination or bean sprout growing machine germination arbitrary Germination methods cultivation Semen Glycines Germinatus, when Semen Glycines Germinatus a length of 0.5～1.5cm, terminate to germinate；B, prepare soybean powder: put into by the Semen Glycines Germinatus cultivated in step a in vacuum drier and dry, be then placed in pulverizer and pulverize, finally cross 100 mesh sieves, obtain soybean powder standby；(2) the making c of soybean powder steamed bread, dough-making powder: weigh the flour of required quality, the soybean powder of preparation in step b is added by the 5～20% of flour quality, add by the 0.8～2% of flour quality and i.e. send out active dry yeast, stir in dough mixing machine to mix homogeneously, be gradually added into water by the 43～50% of flour quality again, stir to dough molding and tack-free；D, pressure surface: the dough become reconciled in step c is put in tablet machine repeatedly tabletting 10～15 times, makes dough sheet smooth；E, knead dough: with hands, the dough sheet pressed in step d is rubbed into cylinder, be then cut into the dough of 40～80g, and dough is rubbed into steamed bread dough；F, proof: being put into by the steamed bread dough in step e and proof 25～35 minutes in proofing box, proofing temperature is 37 DEG C～38 DEG C, proof humid control 80～85%, obtain proofing steamed bread dough；G, gas steam: after water is boiled, the cage on steamed bread dough that proofs that will obtain in step f, and big fire is steamed 25～30 minutes, then closes fire, and boiled after 8～10 minutes lid, at room temperature cools down, comes out of steamer, and obtains the soybean powder steamed bread cooked.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610263542.7A CN105901504A (en) | 2016-04-26 | 2016-04-26 | Technology for preparing steamed buns from soybean sprout powder |
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| CN201610263542.7A CN105901504A (en) | 2016-04-26 | 2016-04-26 | Technology for preparing steamed buns from soybean sprout powder |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279456A (en) * | 2017-06-12 | 2017-10-24 | 钱凤英 | One kind germination soyabean protein powder and preparation method thereof |
| CN114145417A (en) * | 2020-09-07 | 2022-03-08 | 安徽省天麒面业科技股份有限公司 | Steamed bread containing soybean oligosaccharide and production method thereof |
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| CN1582676A (en) * | 2004-05-24 | 2005-02-23 | 冯昀 | Nutrient flour pastry |
| CN1795728A (en) * | 2004-12-23 | 2006-07-05 | 中国农业科学院作物育种栽培研究所 | Preparation of laboratorial north steamed bread and method for evaluating quality |
| CN101401629A (en) * | 2008-10-07 | 2009-04-08 | 杨贵成 | Nourishing steamed bread, steamed stuffed bun, steamed roll, fried (baked) cake, pastry and biscuit |
| CN104206978A (en) * | 2014-08-12 | 2014-12-17 | 凤台县永丰面业有限公司 | Green bean sprout compound highland barley flour and preparation method thereof |
| CN104381106A (en) * | 2014-10-30 | 2015-03-04 | 济南大学 | Processing technology of bean sprouts used for preparing bean sprout protein powder |
-
2016
- 2016-04-26 CN CN201610263542.7A patent/CN105901504A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1582676A (en) * | 2004-05-24 | 2005-02-23 | 冯昀 | Nutrient flour pastry |
| CN1795728A (en) * | 2004-12-23 | 2006-07-05 | 中国农业科学院作物育种栽培研究所 | Preparation of laboratorial north steamed bread and method for evaluating quality |
| CN101401629A (en) * | 2008-10-07 | 2009-04-08 | 杨贵成 | Nourishing steamed bread, steamed stuffed bun, steamed roll, fried (baked) cake, pastry and biscuit |
| CN104206978A (en) * | 2014-08-12 | 2014-12-17 | 凤台县永丰面业有限公司 | Green bean sprout compound highland barley flour and preparation method thereof |
| CN104381106A (en) * | 2014-10-30 | 2015-03-04 | 济南大学 | Processing technology of bean sprouts used for preparing bean sprout protein powder |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279456A (en) * | 2017-06-12 | 2017-10-24 | 钱凤英 | One kind germination soyabean protein powder and preparation method thereof |
| CN114145417A (en) * | 2020-09-07 | 2022-03-08 | 安徽省天麒面业科技股份有限公司 | Steamed bread containing soybean oligosaccharide and production method thereof |
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Application publication date: 20160831 |