CN109699710A - It is a kind of can preventing hypertension low sodium bread and preparation method thereof - Google Patents
It is a kind of can preventing hypertension low sodium bread and preparation method thereof Download PDFInfo
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Abstract
It is a kind of can preventing hypertension low sodium bread and preparation method thereof, the invention discloses it is a kind of can preventing hypertension low sodium bread and preparation method thereof.The method includes dissolution and faces, ferment for the first time, and molding is fermented for the second time, baking.The beneficial effects of the present invention are: in the present invention in traditional bread raw materials, salt is replaced with potassium chloride part, under the premise of guaranteeing bread, the content of salt in bread is effectively reduced, and there is healthcare function, adjustable internal K+, Na+ balance, preventing hypertension, and preparation method is scientific and reasonable, it is simple and easy, it is practical, there is the stronger market competitiveness.
Description
Technical field
The present invention relates to it is a kind of can preventing hypertension low sodium bread and preparation method thereof, belong to food processing field.
Background technique
With the continuous development and progress of society and science and technology, requirement of the people for quality of the life is higher and higher, therefore, right
It is also higher and higher in the attention degree of food safety.Bread as one of current breakfast staple food, due to preferable mouthfeel and
Edible convenience is more and more hidden by the blueness of people, and still, the bread bought on the market now contains a certain amount of
Salt.Many tests confirm in recent years, and edible salt intake and Hypertension incidence have certain relationship, and salt was taken in diet
It is more, hypertension can be caused.World health organisation recommendations, the intake of the daily salt of normal adults no more than 5 grams, including
The amount of (flavouring such as soy sauce, salted vegetables, monosodium glutamate) intake salt by all means.Chinese are more with salt for a long time, become the sense of taste
It must benumb, cause the dosage of salt more and more remoter from health index.
Salt is the important substance that human body maintains capacitance balance, excessively eats salt, can be because sodium is in tissue fluid and circulating
In concentration increase and increase interstitial fluid and circulating blood volume, aggravate the thin vessels resistance of periphery and the pressure of big vascular wall
Power.In addition, the chance of diabetic's complicated hypertension is much higher than normal person.Once there is hypertension, it is particularly easy to concurrent kidney
Dirty, retinopathy and arteriosclerosis.Excessive sodium intake is also to cause one of cause of disease of hypertension.In order to prevent and control
Hypertension mitigates diabetic angiopathy, should reduce the intake of salt to the greatest extent.
But but can cannot not centainly there is no salt without sugar in the formula of bread.After salt is added to dough, face can be made
Gluten structure in group becomes compact, assigns the more toughness of seitan.So as to improve dough during the fermentation to carbon dioxide
The ability of capture, the locking of gas, while also the bread products for baking and coming out can be allowed to possess more full shape.A small amount of salt
Also the activity of the fermentation efficiency of bread dough and pre- fermentation group and the enzyme of the inside can be reduced.This is because salt crystal has moisture absorption
Property, it can absorb moisture from the environment around it, to greatly reduce the fermentation efficiency of yeast.In pre- fermentation group
When, a small amount of salt is added it is possible to prevente effectively from the case where excessively fermenting.Suitable salt content can not only be given in bread
Bread provides natural taste, also effectively to control the activity of fermentation efficiency and enzyme.There are also another to bread products for the water imbibition of salt
An outer significance.Although the roasted completion of bread, the presence of salt can keep the humidity inside bread, so that bread be delayed to exist
The rate that addles in dry environment.On the other hand, in a humid environment, the salinity in bread can absorb water from environment
Point, so that bread is kept soft.Salt is not only flavouring, can also improve the flavor of product.A small amount of salt can be such that tart flavour enhances,
Delicate flavour and sweet taste etc. can be increased.In addition salt can make bread color bleach and glossy, keep texture of loaf fine and closely woven, honeycomb wall it is thin and
Thoroughly, to stimulate appetite.
Experimental study proves, when preparing bread, replaces partial oxidation sodium with potassium chloride, can play same increasing muscle etc.
Effect, but because K+ has astringent taste, it should not add excessive.Potassium is nutrient necessary to growth in humans.It accounts for human body inorganic salts
5%, it is extremely important to the sound nervous system of holding and adjusting cardiac rhythm.It can prevent apoplexy, and normal muscle is maintained to receive
Contracting, maintains isohydria with sodium jointly.
Summary of the invention
According to the deficiency in the above existing bread technology of preparing, the problem to be solved in the present invention is to provide one kind can prevent height
Low sodium bread of blood pressure and preparation method thereof, not only mouthfeel is excellent, full of nutrition, has healthcare function, adjustable internal K+、
Na+Balance, can also reduce the intake of salt, thus preventing hypertension, and preparation method is scientific and reasonable, simple and easy, practicability
By force.
The technical solution adopted by the present invention to solve the technical problems is:
It is described can preventing hypertension low sodium bread, by weight (the percentage radix of flour total amount), by following raw material group
Point:
100 parts of tailored flour for bread
I.e. dry 1.2-1.5 parts of yeast (resistance to high glycoform)
0.5-1.0 parts of salt
0.5-1.0 parts of food-grade potassium chloride
10-15 parts of white granulated sugar
20-30 parts of skimmed milk power
6-10 parts of shortening
50-60 parts of water
The kind can preventing hypertension low sodium bread and preparation method thereof, the specific process steps are as follows:
(1) it is dissolved in the water that temperature is 20 DEG C and white granulated sugar, salt and potassium chloride is added, stir to being completely dissolved, add de-
Rouge milk powder, it is spare after mixing evenly.
(2) weighted tailored flour for bread and yeast are put into dough mixing machine with face, low grade is dry to stir 2-3min, makes yeast
It is sufficiently mixed with flour.It is slowly added to above-mentioned solution, and keeps low-grade stirring 2-3min, then high-grade stirring 8-10min, switchs to
Low grade stirring, and shortening is added, low-grade stirring 2-3min is kept, then high-grade stirring, only reaches gluten to dough and sufficiently expand
Exhibition state, dough at this time answer any surface finish, without splitting traces, and soft touch can pull into uniform film.With good dough,
Temperature should be 30 DEG C ± 1 DEG C.
(3) fermentation will take out from face cylinder with good dough for the first time, be divided into 150g.Disc group is pinched with hand, makes it
Smooth surface is placed on upwards in the fermentation alms bowl for being slightly coated with oil, sets the 45-90min that ferments in proofing box.30 DEG C ± 1 DEG C of temperature in proofing box,
Relative humidity 85%.
(4) dough fermented is taken out in molding, and dough is gently rubbed light and is suitably elongated, and dough is pressed two with rolling pin
It is secondary, at lengthy motion picture.Dough sheet is rolled since small end with hand, should be compacted as far as possible gas is discharged, then gently by dough when rolling
Rolling for several times, keeps it consistent with the size that bread is listened, and dough seam is downward, is placed on and is coated with the bread of oil in advance and listens.
(5) it after second of fermentation bread molding dress is listened, is sent into proofing box and carries out provocation, temperature is 38 DEG C ± 1 in proofing box
DEG C, relative humidity 85%-90%.Proofing period is 60-90min.Volume is set to increase to original 2 times or so.
(6) baking provocation terminates, and enters baking oven immediately and bakes, and temperature is generally got angry 180 DEG C, and lower fiery 215 DEG C, baking time
For 25min, can be obtained can preventing hypertension low sodium bread products.Bread enters stokehold, first the spraying steam in furnace, or to put one small
Box clear water, with humidity in regulating stove.
The present invention has the beneficial effects that
In the present invention in traditional bread raw materials, salt is replaced with potassium chloride part, under the premise of guaranteeing bread, effectively
The content of salt in bread is reduced, and there is healthcare function, adjustable internal K+, Na+ balance, preventing hypertension, and make
Preparation Method is scientific and reasonable, simple and easy, practical, has the stronger market competitiveness.
Specific embodiment
Specific embodiments of the present invention will be described in further detail with reference to embodiments.
Embodiment 1
It is of the present invention can preventing hypertension low sodium bread, by weight (the percentage radix of flour total amount), by following
Raw material components:
100 parts of tailored flour for bread
I.e. dry 1.5 parts of yeast (resistance to high glycoform)
0.5 part of salt
1.0 parts of food-grade potassium chloride
12 parts of white granulated sugar
25 parts of skimmed milk power
10 parts of shortening
50 parts of water
The kind can preventing hypertension low sodium bread and preparation method thereof, the specific process steps are as follows:
(1) it is dissolved in the water that temperature is 20 DEG C and white granulated sugar, salt and potassium chloride is added, stir to being completely dissolved, add de-
Rouge milk powder, it is spare after mixing evenly.
(2) weighted tailored flour for bread and yeast are put into dough mixing machine with face, low grade is dry to stir 2-3min, makes yeast
It is sufficiently mixed with flour.It is slowly added to above-mentioned solution, and keeps low-grade stirring 2-3min, then high-grade stirring 8-10min, switchs to
Low grade stirring, and shortening is added, low-grade stirring 2-3min is kept, then high-grade stirring, only reaches gluten to dough and sufficiently expand
Exhibition state, dough at this time answer any surface finish, without splitting traces, and soft touch can pull into uniform film.With good dough,
Temperature should be 30 DEG C ± 1 DEG C.
(3) fermentation will take out from face cylinder with good dough for the first time, be divided into 150g.Disc group is pinched with hand, makes it
Smooth surface is placed on upwards in the fermentation alms bowl for being slightly coated with oil, sets the 45-90min that ferments in proofing box.30 DEG C ± 1 DEG C of temperature in proofing box,
Relative humidity 85%.
(4) dough fermented is taken out in molding, and dough is gently rubbed light and is suitably elongated, and dough is pressed two with rolling pin
It is secondary, at lengthy motion picture.Dough sheet is rolled since small end with hand, should be compacted as far as possible gas is discharged, then gently by dough when rolling
Rolling for several times, keeps it consistent with the size that bread is listened, and dough seam is downward, is placed on and is coated with the bread of oil in advance and listens.
(5) it after second of fermentation bread molding dress is listened, is sent into proofing box and carries out provocation, temperature is 38 DEG C ± 1 in proofing box
DEG C, relative humidity 85%-90%.Proofing period is 60-90min.Volume is set to increase to original 2 times or so.
(6) baking provocation terminates, and enters baking oven immediately and bakes, and temperature is generally got angry 180 DEG C, and lower fiery 215 DEG C, baking time
For 25min, can be obtained can preventing hypertension low sodium bread products.Bread enters stokehold, first the spraying steam in furnace, or to put one small
Box clear water, with humidity in regulating stove.
Embodiment 2
It is of the present invention can preventing hypertension low sodium bread, by weight (the percentage radix of flour total amount), by following
Raw material components:
100 parts of tailored flour for bread
I.e. dry 1.2 parts of yeast (resistance to high glycoform)
0.8 part of salt
0.7 part of food-grade potassium chloride
15 parts of white granulated sugar
30 parts of skimmed milk power
8 parts of shortening
55 parts of water
The kind can preventing hypertension low sodium bread and preparation method thereof, the specific process steps are as follows:
(1) it is dissolved in the water that temperature is 20 DEG C and white granulated sugar, salt and potassium chloride is added, stir to being completely dissolved, add de-
Rouge milk powder, it is spare after mixing evenly.
(2) weighted tailored flour for bread and yeast are put into dough mixing machine with face, low grade is dry to stir 2-3min, makes yeast
It is sufficiently mixed with flour.It is slowly added to above-mentioned solution, and keeps low-grade stirring 2-3min, then high-grade stirring 8-10min, switchs to
Low grade stirring, and shortening is added, low-grade stirring 2-3min is kept, then high-grade stirring, only reaches gluten to dough and sufficiently expand
Exhibition state, dough at this time answer any surface finish, without splitting traces, and soft touch can pull into uniform film.With good dough,
Temperature should be 30 DEG C ± 1 DEG C.
(3) fermentation will take out from face cylinder with good dough for the first time, be divided into 150g.Disc group is pinched with hand, makes it
Smooth surface is placed on upwards in the fermentation alms bowl for being slightly coated with oil, sets the 45-90min that ferments in proofing box.30 DEG C ± 1 DEG C of temperature in proofing box,
Relative humidity 85%.
(4) dough fermented is taken out in molding, and dough is gently rubbed light and is suitably elongated, and dough is pressed two with rolling pin
It is secondary, at lengthy motion picture.Dough sheet is rolled since small end with hand, should be compacted as far as possible gas is discharged, then gently by dough when rolling
Rolling for several times, keeps it consistent with the size that bread is listened, and dough seam is downward, is placed on and is coated with the bread of oil in advance and listens.
(5) it after second of fermentation bread molding dress is listened, is sent into proofing box and carries out provocation, temperature is 38 DEG C ± 1 in proofing box
DEG C, relative humidity 85%-90%.Proofing period is 60-90min.Volume is set to increase to original 2 times or so.
(6) baking provocation terminates, and enters baking oven immediately and bakes, and temperature is generally got angry 180 DEG C, and lower fiery 215 DEG C, baking time
For 25min, can be obtained can preventing hypertension low sodium bread products.Bread enters stokehold, first the spraying steam in furnace, or to put one small
Box clear water, with humidity in regulating stove.
Embodiment 3
It is of the present invention can preventing hypertension low sodium bread, by weight (the percentage radix of flour total amount), by following
Raw material components:
100 parts of tailored flour for bread
I.e. dry 1.4 parts of yeast (resistance to high glycoform)
1.0 parts of salt
0.5 part of food-grade potassium chloride
12 parts of white granulated sugar
30 parts of skimmed milk power
10 parts of shortening
60 parts of water
The kind can preventing hypertension low sodium bread and preparation method thereof, the specific process steps are as follows:
(1) it is dissolved in the water that temperature is 20 DEG C and white granulated sugar, salt and potassium chloride is added, stir to being completely dissolved, add de-
Rouge milk powder, it is spare after mixing evenly.
(2) weighted tailored flour for bread and yeast are put into dough mixing machine with face, low grade is dry to stir 2-3min, makes yeast
It is sufficiently mixed with flour.It is slowly added to above-mentioned solution, and keeps low-grade stirring 2-3min, then high-grade stirring 8-10min, switchs to
Low grade stirring, and shortening is added, low-grade stirring 2-3min is kept, then high-grade stirring, only reaches gluten to dough and sufficiently expand
Exhibition state, dough at this time answer any surface finish, without splitting traces, and soft touch can pull into uniform film.With good dough,
Temperature should be 30 DEG C ± 1 DEG C.
(3) fermentation will take out from face cylinder with good dough for the first time, be divided into 150g.Disc group is pinched with hand, makes it
Smooth surface is placed on upwards in the fermentation alms bowl for being slightly coated with oil, sets the 45-90min that ferments in proofing box.30 DEG C ± 1 DEG C of temperature in proofing box,
Relative humidity 85%.
(4) dough fermented is taken out in molding, and dough is gently rubbed light and is suitably elongated, and dough is pressed two with rolling pin
It is secondary, at lengthy motion picture.Dough sheet is rolled since small end with hand, should be compacted as far as possible gas is discharged, then gently by dough when rolling
Rolling for several times, keeps it consistent with the size that bread is listened, and dough seam is downward, is placed on and is coated with the bread of oil in advance and listens.
(5) it after second of fermentation bread molding dress is listened, is sent into proofing box and carries out provocation, temperature is 38 DEG C ± 1 in proofing box
DEG C, relative humidity 85%-90%.Proofing period is 60-90min.Volume is set to increase to original 2 times or so.
(6) baking provocation terminates, and enters baking oven immediately and bakes, and temperature is generally got angry 180 DEG C, and lower fiery 215 DEG C, baking time
For 25min, can be obtained can preventing hypertension low sodium bread products.Bread enters stokehold, first the spraying steam in furnace, or to put one small
Box clear water, with humidity in regulating stove.
Embodiment 4
It is of the present invention can preventing hypertension low sodium bread, by weight (the percentage radix of flour total amount), by following
Raw material components:
100 parts of tailored flour for bread
I.e. dry 1.5 parts of yeast (resistance to high glycoform)
0.6 part of salt
0.9 part of food-grade potassium chloride
19 parts of white granulated sugar
30 parts of skimmed milk power
10 parts of shortening
55 parts of water
The kind can preventing hypertension low sodium bread and preparation method thereof, the specific process steps are as follows:
(1) it is dissolved in the water that temperature is 20 DEG C and white granulated sugar, salt and potassium chloride is added, stir to being completely dissolved, add de-
Rouge milk powder, it is spare after mixing evenly.
(2) weighted tailored flour for bread and yeast are put into dough mixing machine with face, low grade is dry to stir 2-3min, makes yeast
It is sufficiently mixed with flour.It is slowly added to above-mentioned solution, and keeps low-grade stirring 2-3min, then high-grade stirring 8-10min, switchs to
Low grade stirring, and shortening is added, low-grade stirring 2-3min is kept, then high-grade stirring, only reaches gluten to dough and sufficiently expand
Exhibition state, dough at this time answer any surface finish, without splitting traces, and soft touch can pull into uniform film.With good dough,
Temperature should be 30 DEG C ± 1 DEG C.
(3) fermentation will take out from face cylinder with good dough for the first time, be divided into 150g.Disc group is pinched with hand, makes it
Smooth surface is placed on upwards in the fermentation alms bowl for being slightly coated with oil, sets the 45-90min that ferments in proofing box.30 DEG C ± 1 DEG C of temperature in proofing box,
Relative humidity 85%.
(4) dough fermented is taken out in molding, and dough is gently rubbed light and is suitably elongated, and dough is pressed two with rolling pin
It is secondary, at lengthy motion picture.Dough sheet is rolled since small end with hand, should be compacted as far as possible gas is discharged, then gently by dough when rolling
Rolling for several times, keeps it consistent with the size that bread is listened, and dough seam is downward, is placed on and is coated with the bread of oil in advance and listens.
(5) it after second of fermentation bread molding dress is listened, is sent into proofing box and carries out provocation, temperature is 38 DEG C ± 1 in proofing box
DEG C, relative humidity 85%-90%.Proofing period is 60-90min.Volume is set to increase to original 2 times or so.
(6) baking provocation terminates, and enters baking oven immediately and bakes, and temperature is generally got angry 180 DEG C, and lower fiery 215 DEG C, baking time
For 25min, can be obtained can preventing hypertension low sodium bread products.Bread enters stokehold, first the spraying steam in furnace, or to put one small
Box clear water, with humidity in regulating stove.
The present invention is not limited in above-mentioned specific embodiment, and for those skilled in the art, the present invention can be with
There are various modifications and variations.All within the spirits and principles of the present invention, any modification, equivalent replacement, improvement and so on,
It should be included within protection scope of the present invention.
Claims (2)
1. one kind can preventing hypertension low sodium bread and preparation method thereof, which is characterized in that by weight (flour total amount
Percentage radix), by following raw material components:
100 parts of tailored flour for bread
I.e. dry 1.2-1.5 parts of yeast (resistance to high glycoform)
0.5-1.0 parts of salt
0.5-1.0 parts of food-grade potassium chloride
10-15 parts of white granulated sugar
20-30 parts of skimmed milk power
6-10 parts of shortening
50-60 parts of water
The appropriate amount of water is adjusted referring to dough silty water absorption rate according to dough is soft or hard, principle be dough it is as soft as possible and
It is tack-free.
2. one kind as described in claim 1 can preventing hypertension low sodium bread and preparation method thereof, which is characterized in that it is specific
Processing step is as follows:
(1) it is dissolved in the water that temperature is 20 DEG C and white granulated sugar, salt and potassium chloride is added, stir to being completely dissolved, add de-
Rouge milk powder, it is spare after mixing evenly；
(2) weighted tailored flour for bread and yeast are put into dough mixing machine with face, low grade is dry to stir 2-3min, makes yeast and face
Powder is sufficiently mixed；It is slowly added to above-mentioned solution, and keeps low-grade stirring 2-3min, then high-grade stirring 8-10min, switchs to low grade
Stirring, and shortening is added, low-grade stirring 2-3min is kept, then high-grade stirring, only reaching gluten to dough sufficiently extends shape
State, dough at this time answer any surface finish, without splitting traces, and soft touch can pull into uniform film；With good dough, temperature
It should be 30 DEG C ± 1 DEG C；
(3) fermentation will take out from face cylinder with good dough for the first time, be divided into 150g；Disc group is pinched with hand, makes its smooth surface
It is placed in the fermentation alms bowl for being slightly coated with oil upwards, sets the 45-90min that ferments in proofing box；30 DEG C ± 1 DEG C of temperature in proofing box, relatively
Humidity 85%；
(4) dough that ferments is taken out in molding, and dough is gently rubbed light and is suitably elongated, with rolling pin by dough pressure twice, at
Lengthy motion picture；Dough sheet is rolled since small end with hand, should be compacted that dough is gently then rolled number so that gas is discharged as far as possible when rolling
It is secondary, keep it consistent with the size that bread is listened, dough seam is downward, it is placed on and is coated with the bread of oil in advance and listens；
(5) it after second of fermentation bread molding dress is listened, is sent into proofing box and carries out provocation, temperature is 38 DEG C ± 1 DEG C in proofing box,
Relative humidity 85%-90%；Proofing period is 60-90min；Volume is set to increase to original 2 times or so；
(6) baking provocation terminates, and enters that baking oven is roasting, and temperature is generally got angry 180 DEG C immediately, and lower fiery 215 DEG C, baking time is
25min, can be obtained can preventing hypertension low sodium bread products；Bread enters stokehold, first the spraying steam in furnace, or puts a capsule
Clear water, with humidity in regulating stove.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910177748.1A CN109699710A (en) | 2019-03-10 | 2019-03-10 | It is a kind of can preventing hypertension low sodium bread and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910177748.1A CN109699710A (en) | 2019-03-10 | 2019-03-10 | It is a kind of can preventing hypertension low sodium bread and preparation method thereof |
Publications (1)
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|---|---|
| CN109699710A true CN109699710A (en) | 2019-05-03 |
Family
ID=66265885
Family Applications (1)
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Citations (7)
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|---|---|---|---|---|
| WO2001011973A1 (en) * | 1999-08-13 | 2001-02-22 | Mawer Pty. Ltd. | Baking method and product |
| CN102948440A (en) * | 2012-10-11 | 2013-03-06 | 安徽天方茶业（集团）有限公司 | Method for processing selenium-rich matcha fermented bread |
| US20130171327A1 (en) * | 2012-01-04 | 2013-07-04 | Richard S. Meyer | Low sodium salt substitute compositions |
| CN103875756A (en) * | 2014-03-06 | 2014-06-25 | 天津科技大学 | Flavor-special chewy crisp bread and making method thereof |
| CN105146473A (en) * | 2015-10-29 | 2015-12-16 | 中盐榆林盐化有限公司 | Amino acid salt and preparation method thereof |
| CN108633954A (en) * | 2018-04-08 | 2018-10-12 | 许昌学院 | A kind of zebra beans Ultramicro-powder bread and preparation method thereof |
| CN108812755A (en) * | 2018-07-31 | 2018-11-16 | 张家港福吉佳食品股份有限公司 | A kind of whole-wheat bread and preparation method thereof containing pumpkin powder |
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2019
- 2019-03-10 CN CN201910177748.1A patent/CN109699710A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2001011973A1 (en) * | 1999-08-13 | 2001-02-22 | Mawer Pty. Ltd. | Baking method and product |
| US20130171327A1 (en) * | 2012-01-04 | 2013-07-04 | Richard S. Meyer | Low sodium salt substitute compositions |
| CN102948440A (en) * | 2012-10-11 | 2013-03-06 | 安徽天方茶业（集团）有限公司 | Method for processing selenium-rich matcha fermented bread |
| CN103875756A (en) * | 2014-03-06 | 2014-06-25 | 天津科技大学 | Flavor-special chewy crisp bread and making method thereof |
| CN105146473A (en) * | 2015-10-29 | 2015-12-16 | 中盐榆林盐化有限公司 | Amino acid salt and preparation method thereof |
| CN108633954A (en) * | 2018-04-08 | 2018-10-12 | 许昌学院 | A kind of zebra beans Ultramicro-powder bread and preparation method thereof |
| CN108812755A (en) * | 2018-07-31 | 2018-11-16 | 张家港福吉佳食品股份有限公司 | A kind of whole-wheat bread and preparation method thereof containing pumpkin powder |
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Application publication date: 20190503 |