CN105918391A - Crude fiber bread and production method thereof - Google Patents
Crude fiber bread and production method thereof Download PDFInfo
- Publication number
- CN105918391A CN105918391A CN201610534122.8A CN201610534122A CN105918391A CN 105918391 A CN105918391 A CN 105918391A CN 201610534122 A CN201610534122 A CN 201610534122A CN 105918391 A CN105918391 A CN 105918391A
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- parts
- powder
- bagasse
- bread
- aloe
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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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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
Abstract
The invention discloses crude fiber bread. The crude fiber bread is prepared from the following raw materials in parts by weight: 1 to 3 parts of rice bran, 1 to 3 parts of reed, 1 to 3 parts of bagasse, 1 to 3 parts of towel gourd vegetable sponge, 1 to 3 parts of peanut hull, 1 to 3 parts of bamboo fiber, 10 to 20 parts of aloe, 5 to 10 parts of yellow part of shaddock peel, 80 to 120 parts of wheat flour, 1 to 5 parts of dry yeast, 5 to 10 parts of honey and 5 to 15 parts of white sugar. The crude fiber bread disclosed by the invention contains abundant insoluble cellulose, thereby facilitating the guaranteeing of normal operation of a digestive system. The insoluble cellulose and soluble fibers cooperatively work, so that the concentrations of low-density lipoprotein cholesterol and triglyceride in blood can be reduced; the stay time of food in stomach is prolonged, the absorption speed of glucose after meal is delayed, and the risks of hypertension, diabetes, obesity and cardiovascular and cerebrovascular diseases are reduced.
Description
Technical field
The present invention relates to food processing field, specifically a kind of crude fibre bread and preparation method thereof.
Background technology
Dietary fiber is a kind of polysaccharide, and it can not be absorbed by pipe intestinal digesting, can not produce energy.Therefore, the most once by
It is considered a kind of " without nutrient substance " and can not get enough attention for a long time.But, along with threpsology and the deep of related science are sent out
Exhibition, people are gradually found that dietary fiber has considerable physiological action.So that constituting the finest the present at meals
My god, dietary fiber more becomes the material that academia and ordinary people are paid close attention to, and is supplemented by nutrition educational circles and regard as the 7th class nutrient,
Arranged side by side with water with six traditional class cardiotrophin proteins matter, fat, carbohydrate, vitamin, mineral.
Before about more than ten thousand years, after agricultural society the earliest sets up, people are while starting to select higher fatty acid animal foodstuff, the most in a large number
The plant food of edible high microsteping is allayed one's hunger.Until after having invented frumentum roughing technique, Egyptian has been able to eat " flour for the first time
Bag ".After, focusing on stool when healthy Greeks find to eat Wholegrain black bread increases.Hereafter, one period the longest
In, people's interest to meals, repeatedly cruise between " coarse grain " and " flour and rice ".Until the sixties in 20th century, Ji Wei Britain
Doctor reports the resident of some African country, and due to edible high fiber food, average every day, crude fibre intake was up to 35～40 grams,
The resident of the American-European countries that the sickness rate of the disease such as diabetes, hyperlipemia is only 4～5 grams than dietary fiber intake substantially drops
Low.Thus, again aroused people's interest to dietary fiber, and started systematic research.
The meals element of our people is based on cereal, and is aided with vegetable fruit, so the anxiety of this nothing dietary fiber shortage, but
Along with growth in the living standard, the food degree that becomes more meticulous is more and more higher, and animal food proportion greatly increases.Some big cities
The heat production ratio of city's resident's dietary fat, is increased to current 40%～45% by 20% decades ago～25%, and meals
The intake of fiber the most substantially reduces, and so-called life is become better and better, and fiber is fewer and feweri.Thus cause some so-called modern civilizations
Disease, such as obesity, diabetes, hyperlipemia etc., and some and the very few relevant disease of dietary fiber, as intestinal cancer, constipation,
The sickness rate such as polyposis intestinalis day by day increase.
Summary of the invention
In order to solve the problems referred to above, the diet of abundant people selects, it is provided that the crude fibre that a kind of good mouthfeel, kinds of fibers are abundant
Bread and preparation method thereof.
To achieve these goals, present invention employs techniques below scheme:
A kind of crude fibre bread, is made up of the raw material of following weight parts: Testa oryzae 1～3 parts, phragmites communis 1～3 parts, bagasse 1～3 parts,
Retinervus Luffae Fructus 1～3 parts, Pericarppium arachidis hypogaeae 1～3 parts, bamboo fiber 1～3 parts, Aloe 10～20 parts, pomelo peel yl moiety 5～10 parts,
Wheat flour 80～120 parts, dry yeast 1～5 parts, Mel 5～10 and white sugar 5～15 parts.
The preparation method of a kind of crude fibre bread, comprises the following steps:
(1) Testa oryzae, bagasse, Retinervus Luffae Fructus and Pericarppium arachidis hypogaeae are carried out respectively micronizing, obtain bran powder, bagasse powder, Retinervus Luffae Fructus
Powder and peanut hull meal, weigh the bran powder of described weight portion, bagasse powder, Loofah powder and peanut hull meal standby respectively,
(2) trophophase of described weight portion is weighed more than 6 months fresh bamboo trunks and reed rod that trophophase is 4～6 months,
It is ground into the granule of granularity 0.05～0.2mm, obtains bamboo granule and reed rod granule is standby；
(3) weigh the pomelo peel yl moiety of described weight portion, add 50～the water of 80 times of weight portions, after decocting 15～30 minutes
Filter, take filtrate standby；
(4) weighing the fresh aloe of described weight portion, be re-fed in beating equipment, size degradation becomes rotten shape material；
(5) weigh the wheat flour of described weight portion, dry yeast, Mel and white sugar, add bran powder, bagasse powder, Retinervus Luffae Fructus
Powder, peanut hull meal and Aloe gruel shape material, and add the filtrate of pomelo peel yl moiety, above-mentioned raw materials mix homogeneously is kneaded into face
Group, dough is placed in temperature be 27-30 DEG C, humidity be will fermentation 2-2.5 hour in 75-85% condition；Dough fermentation terminates
After, put into proofing box and proof 1.5-2 hour, when dough body long-pending ratio is when increasing to twice before proofing, split molding, shape by required form
Become bread mass；Bread mass is put into baking in roasting plant again and goes out finished product.Described Aloe is Aloe Barbadensis Miller.
Compared with prior art, the beneficial effect that the present invention possesses:
Bread of the present invention contains abundant Plant fiber, and in bread, dietary fiber comes respectively to Testa oryzae, phragmites communis, bagasse, silk
Melon network, Pericarppium arachidis hypogaeae and bamboo, these are the most all dropped as food materials processing waste material, main cause be the most edible or
Common processing methods cannot make mouthfeel tasty food, thus human body is less able to supplement the nutrient substance wherein comprised.This
The bright needs according to human body to dietary fiber, selected above-mentioned several raw materials and reasonable mixture ratio.Phragmites communis can clearing away lung-heat and eliminate the phlegm
Evacuation of pus, again can clearing away stomach-heat and the preventing or arresting vomiting that promotes the production of body fluid, though its attribute is trembled with fear, but slightly sweet flavor and power, use lung heat clearing stomach.Bagasse contains abundant fibre
Dimension element, and less containing lignin, therefore bagasse has an enormous advantage as fibrous raw material tool, the protein of bagasse and containing of energy
Measure the lowest, obesity will not be caused.Retinervus Luffae Fructus, enters meridians, solves pathogenic heat.Evanescence of heat then wind goes, in network body fluid will not tie combined into
Expectorant, becomes all diseases of toxic swelling, the ear therefore cloud detoxifies.Clinical report Pericarppium arachidis hypogaeae Hypertension has obvious curative effects, and Pericarppium arachidis hypogaeae is many
Plant preparation and have obvious effect for reducing blood fat, additionally, Pericarppium arachidis hypogaeae preparation also suppresses cardiac muscle, decreased heart rate, expand small artery, change
The kind effect such as microcirculation, antioxidation.Bamboo, property slightly sweet flavor, it is slightly cold, function clearing away heat to stop vomiting, clearing away phlegm dissipating depression of QI.Commonly use clinically
In treatment cough due to lung-heat, dysphoria with smothery sensation is vomitted, palpitation with fear insomnia, middle wind-phlegm fan, aphasia with stiff tongue, gastropyretic vomiting, pregnancy reactions, fetal movement
The diseases such as uneasiness.Aloe nutritional is worth the highest, and Aloe contains substantial amounts of aminoacid, vitamin, polysaccharide compound, various enzymes and
Mineral, has bactericidal antiphlogistic, strengthens immunologic function, removing endotoxin and the effect of free radical, can constipation relieving, pre-anti-caking
Enteritis, improves blood circulation, acne-removing, skin-nourishing, promotes whole body health.Fructus Citri grandis nutritive value is the highest, containing very abundant albumen
The element of the needed by human such as matter, organic acid, vitamin and calcium, phosphorus, magnesium, sodium, modern medicine is then thought, contains in Fructus Citri grandis
A kind of biological active substances, is called naringin, can reduce the stickiness of blood, reduces the formation of thrombosis, therefore, eats Fructus Citri grandis
Wound healing can be promoted, septicemia and the cerebrovascular disease such as cerebral thrombosis, apoplexy are had preferable preventive effect.The present invention contains
There is abundant insoluble fibers element, be conducive to ensureing that digestive system runs well.It can drop with soluble fiber collaborative work
Low density cholesterol and the concentration of triglyceride in low blood；Increase the food time of staying in stomach, postpone post-prandial glucose and inhale
The speed received, reduces hypertension, diabetes, obesity and the risk of cardiovascular and cerebrovascular disease.
Detailed description of the invention
Below by embodiment, technical scheme is further elaborated.
Embodiment 1
A kind of crude fibre bread, is made up of the raw material of following weight parts: 1 part of Testa oryzae, 1 part of phragmites communis, bagasse 1 part, Retinervus Luffae Fructus
1 part, Pericarppium arachidis hypogaeae 1 part, bamboo fiber 1 part, Aloe 10 parts, pomelo peel yl moiety 5 parts, wheat flour 80 parts, dry ferment
Female 1 part, Mel 5 and white sugar 5 parts.
The preparation method of a kind of crude fibre bread, comprises the following steps:
(1) Testa oryzae, bagasse, Retinervus Luffae Fructus and Pericarppium arachidis hypogaeae are carried out respectively micronizing, obtain bran powder, bagasse powder, Retinervus Luffae Fructus
Powder and peanut hull meal, weigh the bran powder of described weight portion, bagasse powder, Loofah powder and peanut hull meal standby respectively,
(2) trophophase of described weight portion is weighed more than 6 months fresh bamboo trunks and reed rod that trophophase is 4～6 months,
It is ground into the granule of granularity 0.05～0.2mm, obtains bamboo granule and reed rod granule is standby；
(3) weigh the pomelo peel yl moiety of described weight portion, add the water of 50 times of weight portions, filter after decocting 15 minutes,
Take filtrate standby；
(4) weighing the fresh aloe of described weight portion, be re-fed in beating equipment, size degradation becomes rotten shape material；
(5) weigh the wheat flour of described weight portion, dry yeast, Mel and white sugar, add bran powder, bagasse powder, Retinervus Luffae Fructus
Powder, peanut hull meal and Aloe gruel shape material, and add the filtrate of pomelo peel yl moiety, above-mentioned raw materials mix homogeneously is kneaded into face
Group, dough is placed in temperature be 27 DEG C, humidity be 75% condition will to be fermented 2 hours；After dough fermentation terminates, put into awake
Send out case to proof 1.5 hours, when dough body long-pending ratio is when increasing to twice before proofing, splits molding by required form, form bread mass；
Bread mass is put into baking in roasting plant again and goes out finished product.
Described Aloe is Aloe Barbadensis Miller.
Embodiment 2
A kind of crude fibre bread, is made up of the raw material of following weight parts: 3 parts of Testa oryzae, 3 parts of phragmites communis, bagasse 3 parts, Retinervus Luffae Fructus
3 parts, Pericarppium arachidis hypogaeae 3 parts, bamboo fiber 3 parts, Aloe 20 parts, pomelo peel yl moiety 10 parts, wheat flour 120 parts, dry
5 parts of yeast, Mel 10 and white sugar 15 parts.
The preparation method of a kind of crude fibre bread, comprises the following steps:
(1) Testa oryzae, bagasse, Retinervus Luffae Fructus and Pericarppium arachidis hypogaeae are carried out respectively micronizing, obtain bran powder, bagasse powder, Retinervus Luffae Fructus
Powder and peanut hull meal, weigh the bran powder of described weight portion, bagasse powder, Loofah powder and peanut hull meal standby respectively,
(2) trophophase of described weight portion is weighed more than 6 months fresh bamboo trunks and reed rod that trophophase is 4～6 months,
It is ground into the granule of granularity 0.05～0.2mm, obtains bamboo granule and reed rod granule is standby；
(3) weigh the pomelo peel yl moiety of described weight portion, add the water of 80 times of weight portions, filter after decocting 30 minutes,
Take filtrate standby；
(4) weighing the fresh aloe of described weight portion, be re-fed in beating equipment, size degradation becomes rotten shape material；
(5) weigh the wheat flour of described weight portion, dry yeast, Mel and white sugar, add bran powder, bagasse powder, Retinervus Luffae Fructus
Powder, peanut hull meal and Aloe gruel shape material, and add the filtrate of pomelo peel yl moiety, above-mentioned raw materials mix homogeneously is kneaded into face
Group, dough is placed in temperature be 30 DEG C, humidity be 85% condition will to be fermented 2.5 hours；After dough fermentation terminates, put into
Proofing box proofs 2 hours, when dough body long-pending ratio is when increasing to twice before proofing, splits molding by required form, forms bread mass；
Bread mass is put into baking in roasting plant again and goes out finished product.
Embodiment 3
A kind of crude fibre bread, is made up of the raw material of following weight parts: 2 parts of Testa oryzae, 2 parts of phragmites communis, bagasse 2 parts, Retinervus Luffae Fructus
2 parts, Pericarppium arachidis hypogaeae 2 parts, bamboo fiber 2 parts, Aloe 15 parts, pomelo peel yl moiety 8 parts, wheat flour 100 parts, dry ferment
Female 3 parts, Mel 8 and white sugar 10 parts.
The preparation method of a kind of crude fibre bread, comprises the following steps:
(1) Testa oryzae, bagasse, Retinervus Luffae Fructus and Pericarppium arachidis hypogaeae are carried out respectively micronizing, obtain bran powder, bagasse powder, Retinervus Luffae Fructus
Powder and peanut hull meal, weigh the bran powder of described weight portion, bagasse powder, Loofah powder and peanut hull meal standby respectively,
(2) trophophase of described weight portion is weighed more than 6 months fresh bamboo trunks and reed rod that trophophase is 4～6 months,
It is ground into the granule of granularity 0.05～0.2mm, obtains bamboo granule and reed rod granule is standby；
(3) weigh the pomelo peel yl moiety of described weight portion, add the water of 65 times of weight portions, filter after decocting 20 minutes,
Take filtrate standby；
(4) weighing the fresh aloe of described weight portion, be re-fed in beating equipment, size degradation becomes rotten shape material；
(5) weigh the wheat flour of described weight portion, dry yeast, Mel and white sugar, add bran powder, bagasse powder, Retinervus Luffae Fructus
Powder, peanut hull meal and Aloe gruel shape material, and add the filtrate of pomelo peel yl moiety, above-mentioned raw materials mix homogeneously is kneaded into face
Group, dough is placed in temperature be 28 DEG C, humidity be 80% condition will to be fermented 2 hours；After dough fermentation terminates, put into
Proofing box proofs 1.5 hours, when dough body long-pending ratio is when increasing to twice before proofing, splits molding by required form, forms bread mass；
Bread mass is put into baking in roasting plant again and goes out finished product.
Claims (3)
1. a crude fibre bread, it is characterised in that be made up of the raw material of following weight parts: Testa oryzae 1～3 parts, phragmites communis 1～3
Part, bagasse 1～3 parts, Retinervus Luffae Fructus 1～3 parts, Pericarppium arachidis hypogaeae 1～3 parts, bamboo fiber 1～3 parts, Aloe 10～20 parts, pomelo peel
Yl moiety 5～10 parts, wheat flour 80～120 parts, dry yeast 1～5 parts, Mel 5～10 and white sugar 5～15 parts.
2. the preparation method of a crude fibre bread, it is characterised in that comprise the following steps:
(1) Testa oryzae, bagasse, Retinervus Luffae Fructus and Pericarppium arachidis hypogaeae are carried out respectively micronizing, obtain bran powder, bagasse powder, Retinervus Luffae Fructus
Powder and peanut hull meal, weigh the bran powder of described weight portion, bagasse powder, Loofah powder and peanut hull meal standby respectively,
(2) trophophase of described weight portion is weighed more than 6 months fresh bamboo trunks and reed rod that trophophase is 4～6 months,
It is ground into the granule of granularity 0.05～0.2mm, obtains bamboo granule and reed rod granule is standby；
(3) weigh the pomelo peel yl moiety of described weight portion, add 50～the water of 80 times of weight portions, after decocting 15～30 minutes
Filter, take filtrate standby；
(4) weighing the fresh aloe of described weight portion, be re-fed in beating equipment, size degradation becomes rotten shape material；
(5) weigh the wheat flour of described weight portion, dry yeast, Mel and white sugar, add bran powder, bagasse powder, Retinervus Luffae Fructus
Powder, peanut hull meal and Aloe gruel shape material, and add the filtrate of pomelo peel yl moiety, above-mentioned raw materials mix homogeneously is kneaded into face
Group, dough is placed in temperature be 27-30 DEG C, humidity be will fermentation 2-2.5 hour in 75-85% condition；Dough fermentation terminates
After, put into proofing box and proof 1.5-2 hour, when dough body long-pending ratio is when increasing to twice before proofing, split molding, shape by required form
Become bread mass；Bread mass is put into baking in roasting plant again and goes out finished product.
3. crude fibre bread as claimed in claim 1 or 2, it is characterised in that described Aloe is Aloe Barbadensis Miller.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610534122.8A CN105918391A (en) | 2016-07-07 | 2016-07-07 | Crude fiber bread and production method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610534122.8A CN105918391A (en) | 2016-07-07 | 2016-07-07 | Crude fiber bread and production method thereof |
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| CN105918391A true CN105918391A (en) | 2016-09-07 |
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| CN201610534122.8A Pending CN105918391A (en) | 2016-07-07 | 2016-07-07 | Crude fiber bread and production method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2814820C1 (en) * | 2023-03-23 | 2024-03-05 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Елецкий государственный университет им. И.А. Бунина" | Method of producing wheat bread for food with honey |
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| CN103109897A (en) * | 2013-03-04 | 2013-05-22 | 孙国真 | Non-additive leavening bread powder and manufacture method thereof |
| CN103931692A (en) * | 2014-03-19 | 2014-07-23 | 柳培健 | Corn-kernel and milk nutritional bread |
| CN103999892A (en) * | 2014-04-23 | 2014-08-27 | 陆开云 | Lotus leaf-coix seed bread |
| CN104171843A (en) * | 2014-07-17 | 2014-12-03 | 张久兵 | Wheat flour rich in coarse fibers and preparation method of wheat flour |
| CN104430693A (en) * | 2014-11-11 | 2015-03-25 | 合肥皖为电气设备工程有限责任公司 | Natto purple potato health-care bread and making method thereof |
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2016
- 2016-07-07 CN CN201610534122.8A patent/CN105918391A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630717A (en) * | 2012-05-16 | 2012-08-15 | 刘海燕 | Method for making bamboo shoot minced healthful bread by using bamboo shoot stalks |
| CN102669223A (en) * | 2012-06-17 | 2012-09-19 | 刘和勇 | Fresh pea bread |
| CN103109897A (en) * | 2013-03-04 | 2013-05-22 | 孙国真 | Non-additive leavening bread powder and manufacture method thereof |
| CN103931692A (en) * | 2014-03-19 | 2014-07-23 | 柳培健 | Corn-kernel and milk nutritional bread |
| CN103999892A (en) * | 2014-04-23 | 2014-08-27 | 陆开云 | Lotus leaf-coix seed bread |
| CN104171843A (en) * | 2014-07-17 | 2014-12-03 | 张久兵 | Wheat flour rich in coarse fibers and preparation method of wheat flour |
| CN104430693A (en) * | 2014-11-11 | 2015-03-25 | 合肥皖为电气设备工程有限责任公司 | Natto purple potato health-care bread and making method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2814820C1 (en) * | 2023-03-23 | 2024-03-05 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Елецкий государственный университет им. И.А. Бунина" | Method of producing wheat bread for food with honey |
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Application publication date: 20160907 |