CN110089540A - A kind of bread and preparation method thereof containing high-resistance starch and rhizoma polygonati - Google Patents
A kind of bread and preparation method thereof containing high-resistance starch and rhizoma polygonati Download PDFInfo
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- CN110089540A CN110089540A CN201910487641.7A CN201910487641A CN110089540A CN 110089540 A CN110089540 A CN 110089540A CN 201910487641 A CN201910487641 A CN 201910487641A CN 110089540 A CN110089540 A CN 110089540A
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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
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
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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
- A21D2/366—Tubers, roots
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Abstract
The invention belongs to food processing technology fields, and in particular to a kind of bread containing high-resistance starch and rhizoma polygonati, the production method for further relating to above-mentioned bread.Bread provided by the present invention containing high-resistance starch and rhizoma polygonati, the raw material containing following parts by weight: Strong flour 90~120, peanut oil 4~6, butter 3~5, active dry yeast 1~2, soyabean oligosaccharides 2~4, xylitol 10~12, starch 30~40, rhizoma polygonati 15~25, dietary fiber 8~15, konjac glucomannan 0.2~0.4, water 50~60, edible salt 0.8~1.2；In starch containing 58~62% high-resistance starch.Using raw material of the invention, the performance of auxiliary control diabetic nephropathy is imparted for bread；Due to joined rhizoma polygonati in the present invention, certain influence is produced in terms of texture to bread, and in order to overcome this undesirable influence, present invention employs soyabean oligosaccharides and konjac glucomannan, both raw materials can be to avoid above-mentioned influence.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of bread containing high-resistance starch and rhizoma polygonati, also
It is related to the production method of above-mentioned bread.
Background technique
About the related production of rhizoma polygonati bread, there is document below to have been disclosed at present:
CN106937665A discloses a kind of coarse food grain bread, which is characterized in that the raw material including following parts by weight: flour
40~60 parts, 20~40 parts of coarse grain powder, 4~12 parts of egg, 2~10 parts of rhizoma polygonati, 1~4 part of white granulated sugar, sodium bicarbonate 0.2~0.4
Part, 0.2~0.5 part of ammonium hydrogen carbonate, 1~3 part of strawberry juice, 2~5 parts of dried meat floss.The bread be directly adopt rhizoma polygonati be therein one
Kind raw material, and rhizoma polygonati itself has the numb feeling in the tongue for making people not pleasant, it is difficult to it is accepted by people.
Rhizoma polygonati is the common help class Chinese medicine of Chinese medicine, belongs to liliaceous plant, sweet in flavor, mild-natured, enters spleen, lung, kidney channel, according to
Compendium of Material Medica is recorded, and rhizoma polygonati is with " tonifying Qi kidney-nourishing, curing rheumatism, five viscera settling mend general debility, help muscles and bones, and resistance to cold and heat moistens the heart
Lung, nontoxic, long term usage macrobiosis of making light of one's life by commiting suicide is not hungry " effect.Principle active component is Siberian solomonseal rhizome polysaccharide, modern pharmacological studies have shown that it has
The effects of hypoglycemic, anti-oxidant feature.
Raw sealwort has numb feeling in the tongue, stimulates throat, and palatability is poor.Active material Siberian solomonseal rhizome polysaccharide in rhizoma polygonati is directly added, no
Only production cost increases, and is lost in rhizoma polygonati original local flavor and rhizoma polygonati other preciousness ingredients.
Therefore rhizoma polygonati is effectively utilized, so that its human body is played the effect of it is in terms of diabetic nephropathy treatment, and change
Kind mouthfeel also keeps nutritional ingredient therein not lose as far as possible, this is a technical problem.
Summary of the invention
In order to solve the above technical problems, the present invention provides a kind of in good taste and have one to diabetic nephropathy
Tailor-made rhizoma polygonati bread；
The present invention also provides the production methods of above-mentioned rhizoma polygonati bread.
The present invention is realized by following technical solutions:
A kind of bread containing high-resistance starch and rhizoma polygonati contains the raw material of following parts by weight in the bread:
90~120 portions of Strong flours, 4~6 portions of peanut oil, 3~5 parts of butter, 1~2 part of active dry yeast, 6~9 portions of soybean
Oligosaccharide, 5~7 parts of xylitols, 30~40 parts of starch, 15~25 parts of rhizoma polygonatis, 8~15 parts of dietary fibers, 0.2~0.4 portion of konjaku
Glue, 50~60 parts of water, 0.8~1.2 portion of edible salt；
Wherein, starch is preferably amylomaize, in starch containing 58~62% resistant starch.
Soluble dietary fiber accounts for 35~40% in dietary fiber.
Preferably, the above-mentioned bread containing high-resistance starch and rhizoma polygonati, each raw material weight number therein are as follows: 100
Part Strong flour, 5 portions of peanut oil, 4 parts of butter, 1.5 parts of active dry yeasts, 8 parts of soyabean oligosaccharides, 6 parts of xylitols, 35 parts of shallow lakes
Powder, 20 parts of rhizoma polygonatis, 12 parts of dietary fibers, 0.3 part of konjac glucomannan, 55 parts of water, edible salt 1；
Wherein, in starch containing 58~62% resistant starch.
Rhizoma polygonati is that wild polygonatum cyrtonema is prepared by nine steamings, nine solarization techniques, limited purchased from the in good health hall biotechnology in Jinan
Company.
Rhizoma polygonati is bulk, and the volume of rhizoma polygonati is 0.4~0.8cm3。
The production method of the above-mentioned bread containing high-resistance starch and rhizoma polygonati, includes the steps that following:
(1) prepare raw material: in Strong flour be added peanut oil, butter, active dry yeast, soyabean oligosaccharides, xylitol,
Starch, rhizoma polygonati, dietary fiber, konjac glucomannan, water, edible salt, stir evenly, and the dough of acquisition is placed in container, cover fresh-keeping
Film, it is quick-frozen；
(2) activated yeast: taking active dry yeast, is added to the water, and stirs evenly post activation；
(3) yeast juice after activation in (2) is added in the raw material of (1), dough is kneaded, fermented；
(4) dough fermented is taken out, rubs circle, molding, treacle hair with the hands；
(5) it toasts: the bread green compact that treacle has been sent out in (4) being toasted, is kept.
A kind of production method of above-mentioned bread containing high-resistance starch and rhizoma polygonati, includes the steps that following:
(1) prepare raw material: 4~6 parts of peanut oil, 3~5 parts of butter, the dry ferment of activity being added in 90~120 portions of Strong flours
1~2 part female, 6~9 parts of soyabean oligosaccharides, 5~7 parts of xylitol, 30~40 parts of starch, 15~25 parts of rhizoma polygonati, dietary fiber 8~
15 parts, 0.2~0.4 part of konjac glucomannan, 50~60 parts of water, 0.8~1.2 part of edible salt, stir evenly；The dough of acquisition is placed in appearance
In device, preservative film, quick-frozen 2~3h are covered；
(2) activated yeast: taking 1~2 part of active dry yeast, is added in 10~20 parts 35~40 DEG C of water, stirs evenly
5~10min is kept afterwards；
(3) yeast juice after activation in (2) is added in the dough after thawing, face is kneaded by the dough in defrosting (1)
Group, ferment 20~30min at 26~30 DEG C；
(4) dough fermented is taken out, weighs segmentation, treacle sends out 20~30min；
(5) toast: will treacle has been sent out in (4) bread green compact in 160~200 DEG C of excessive internal heat, it is fiery 200~240 DEG C lower at toast
20~35min, it is cooling, obtain the bread containing high-resistance starch and rhizoma polygonati.
Preferably (1) fast freezing conditions are as follows: at -25 DEG C, freezing rate is -2 DEG C/min.
(3) dough in defrosting (1), condition is: after the 20~30min that thaws at room temperature, being kneaded.
It is furthermore preferred that a kind of production method of above-mentioned bread containing high-resistance starch and rhizoma polygonati, including step below
It is rapid:
(1) prepare raw material: 5 parts of peanut oil, 4 parts of butter, 1.5 parts of active dry yeast, big being added in 100 portions of Strong flours
8 parts of beans oligosaccharide, 35 parts of starch, 20 parts of rhizoma polygonati, 12 parts of dietary fiber, 0.3 part of konjac glucomannan, 45 parts of water, is eaten 6 parts of xylitol
It 1 part of salt, stirs evenly；The dough of acquisition is placed in container, preservative film, quick-frozen 2~3h are covered；Fast freezing conditions are as follows: -25 DEG C
Under, freezing rate is -2 DEG C/min；
(2) activated yeast: taking 1.5 parts of active dry yeasts, is added in 15 parts 40 DEG C of water, keeps after mixing evenly
8min；
(3) yeast juice after activation in (2) is added in the dough after thawing, face is kneaded by the dough in defrosting (1)
Group, ferment 20~30min at 28 DEG C；Dough in defrosting (1), condition is: at room temperature after defrosting 25min, being kneaded；
(4) dough fermented is taken out, weighs segmentation, treacle sends out 25min；
(5) toast: will treacle has been sent out in (4) bread green compact in 180 DEG C of excessive internal heat, it is fiery 220 DEG C lower at toast 24min, cool down,
Obtain the bread containing high-resistance starch and rhizoma polygonati.
The present inventor during making bread, discovery rhizoma polygonati is broken into powder after, as production bread raw material,
Nutrient loss therein is more serious；Siberian solomonseal rhizome polysaccharide turnover rate is about 42.4% or so, and the turnover rate of sibiricoside is about
It is 38.9%；It can be seen that smashing rhizoma polygonati into powder, the reduction of active constituent in rhizoma polygonati necessarily will cause, so that it is the work that human body plays
With smaller, the effect of especially bringing in terms of controlling diabetic nephropathy, is substantially reduced.
Therefore, the present inventor avoids the occurrence of above-mentioned loss using block-like rhizoma polygonati as raw material；But block-like rhizoma polygonati is added
After into bread, certain influence can be brought to the quality of bread, so that its mouthfeel and texture are deteriorated.It is asked to solve this
Topic, the present inventor grope by many experiments, have obtained raw material and proportion of the invention.It is demonstrated experimentally that in the solution of the present invention,
Active constituent in rhizoma polygonati being retained compared with limits, and rhizoma polygonati and resistant starch act synergistically in the present invention, for
There is obvious action in terms of the control for assisting diabetes.
In the present invention, creative provides scheme below: joined soyabean oligosaccharides, the main component of the oligosaccharide
It is stachyose, gossypose；Both sugar will not be absorbed in small enteral, advantageous for diabetic and a kind of pair of body
Carbohydrate, in addition, its sugariness of the soyabean oligosaccharides used in the present invention is equivalent to the 50% of sucrose, heat is only the 30% of sucrose；
It is also a kind of ideal raw material.In addition, the bread texture after joined rhizoma polygonati is deteriorated, and soyabean oligosaccharides are used, certain
The quality of bread is also improved in degree.
In addition, additionally use konjac glucomannan in the present invention, effect is also to improve due to joined rhizoma polygonati and generate make face
The phenomenon that packet texture is deteriorated.
The beneficial effects of the present invention are:
(1) raw material of the present invention, proportion and processing technology, for bread obtained impart adjuvant treatment or
The function of diabetes and nephropathy preventing, rhizoma polygonati itself have the function of that auxiliary improves diabetic nephropathy, and resistant starch can also play
The effect stated, but the two generates synergistic effect after combining, so that this effect is more significant；Better than single rhizoma polygonati bread
Either high-resistance starch bread；
(2) certain influence is produced in terms of texture to bread due to joined rhizoma polygonati in the present invention, and in order to overcome
This undesirable influence, present invention employs soyabean oligosaccharides and konjac glucomannan, both raw materials can be to avoid above-mentioned influence.
Specific embodiment
The present invention will be further explained combined with specific embodiments below, so that those skilled in the art knows more about
The present invention, but be not intended to limit the present invention.
Rhizoma polygonati: it is purchased from producer: the in good health hall Bioisystech Co., Ltd in Jinan.
Embodiment 1
A kind of production method of the bread containing high-resistance starch and rhizoma polygonati, includes the following steps:
(1) prepare raw material: 5 parts of peanut oil, 4 parts of butter, 1.5 parts of active dry yeast, big being added in 100 portions of Strong flours
8 parts of beans oligosaccharide, 35 parts of starch, 20 parts of rhizoma polygonati, 12 parts of dietary fiber, 0.3 part of konjac glucomannan, 45 parts of water, is eaten 6 parts of xylitol
It 1 part of salt, stirs evenly；The dough of acquisition is placed in container, preservative film, quick-frozen 2~3h are covered；Fast freezing conditions are as follows: -25 DEG C
Under, freezing rate is -2 DEG C/min；In starch containing 60% or so resistant starch (it is in following embodiment and comparative example same,
If starch that no specified otherwise is all made of)；
(2) activated yeast: taking 1.5 parts of active dry yeasts, is added in 15 parts 40 DEG C of water, keeps after mixing evenly
8min；
(3) yeast juice after activation in (2) is added in the dough after thawing, face is kneaded by the dough in defrosting (1)
Group, ferment 20~30min at 28 DEG C；The condition of defrosting group is: at room temperature after defrosting 25min, being kneaded；
(4) dough fermented is taken out, weighs segmentation, treacle sends out 25min；
(5) toast: will treacle has been sent out in (4) bread green compact in 180 DEG C of excessive internal heat, it is fiery 220 DEG C lower at toast 24min, cool down,
Obtain the bread containing high-resistance starch and rhizoma polygonati.
Embodiment 2
A kind of production method of the bread containing high-resistance starch and rhizoma polygonati, includes the steps that following:
(1) prepare raw material: it is low that 4 parts of peanut oil, 3 parts of butter, active dry yeast 1, soybean being added in 90 portions of Strong flours
7 parts of glycan, 7 parts of xylitol, 30 parts of starch, 15 parts of rhizoma polygonati, 8 parts of dietary fiber, 0.2 part of konjac glucomannan, 40 parts of water, edible salt 0.8
Part, it stirs evenly；The dough of acquisition is placed in container, preservative film, quick-frozen 2h are covered；
(2) activated yeast: taking 1 part of active dry yeast, is added in 10 parts 35 DEG C of water, keeps 5min after mixing evenly；
(3) yeast juice after activation in (2) is added in the dough after thawing, face is kneaded by the dough in defrosting (1)
Group, ferment 20min at 26 DEG C；The condition of defrosting group is: at room temperature after defrosting 25min, being kneaded；
(4) dough fermented is taken out, weighs segmentation, treacle sends out 20min；
(5) toast: will treacle has been sent out in (4) bread green compact in 160 DEG C of excessive internal heat, it is fiery 200 DEG C lower at toast 28min, cool down,
Obtain the bread containing high-resistance starch and rhizoma polygonati.
Embodiment 3
A kind of production method of the bread containing high-resistance starch and rhizoma polygonati, includes the steps that following:
(1) prepare raw material: 6 parts of peanut oil, 5 parts of butter, 2 parts of active dry yeast, soybean being added in 120 portions of Strong flours
8 parts of oligosaccharide, 6 parts of xylitol, 40 parts of starch, 25 parts of rhizoma polygonati, 15 parts of dietary fiber, 0.4 part of konjac glucomannan, 50 parts of water, edible salt
It 1.2 parts, stirs evenly；The dough of acquisition is placed in container, preservative film, quick-frozen 3h are covered；
(2) activated yeast: taking 2 parts of active dry yeasts, is added in 16 parts 37 DEG C or so of water, keeps after mixing evenly
10min；
(3) yeast juice after activation in (2) is added in the dough after thawing, face is kneaded by the dough in defrosting (1)
Group, ferment 30min at 30 DEG C；The condition of defrosting group is: at room temperature after defrosting 25min, being kneaded；
(4) dough fermented is taken out, weighs segmentation, treacle sends out 30min；
(5) toast: will treacle has been sent out in (4) bread green compact in 200 DEG C of excessive internal heat, it is fiery 240 DEG C lower at toast 23min, cool down,
Obtain the bread containing high-resistance starch and rhizoma polygonati.
Embodiment 4
A kind of production method of the bread containing high-resistance starch and rhizoma polygonati, includes the steps that following:
(1) prepare raw material: in 110 portions of Strong flours be added 5 parts of peanut oil, 3.5 parts of butter, 1.5 parts of active dry yeast,
8 parts of soyabean oligosaccharides, 6 parts of xylitol, 35 parts of starch, 24 parts of rhizoma polygonati, 12 parts of dietary fiber, konjac glucomannan 0.4, water 45, edible salt
1, it stirs evenly；The dough of acquisition is placed in container, preservative film, quick-frozen 2~3h are covered；
(2) activated yeast: taking 1.5 parts of active dry yeasts, is added in 15 parts 37 DEG C of water, keeps after mixing evenly
8min；
(3) yeast juice after activation in (2) is added in the dough after thawing, face is kneaded by the dough in defrosting (1)
Group, ferment 28min at 28 DEG C；The condition of defrosting group is: at room temperature after defrosting 25min, being kneaded；
(4) dough fermented is taken out, weighs segmentation, treacle sends out 20~30min；
(5) toast: will treacle has been sent out in (4) bread green compact in 160~200 DEG C of excessive internal heat, it is fiery 200~240 DEG C lower at toast
25min, it is cooling, obtain the bread containing high-resistance starch and rhizoma polygonati.
Embodiment 5
Synergistic effect can be generated about rhizoma polygonati in the present invention and resistant starch, is had more to auxiliary control diabetic nephropathy
Obvious action, inventor have done following experiment (another patent application " glycosuria that the experiment is submitted on the same day with the applicant
The dedicated high-resistance starch rhizoma polygonati biscuit of sick nephrotic and preparation method " inner experiment is identical):
Resistant starch and rhizoma polygonati are verified to the function influence of diabetic nephropathy by zoopery.DN rat model is constructed,
RS, rhizoma polygonati and synergy are observed to the function influence of early stage DN rat.
SPF grades of 8 week old male health Wistar rat 132 is selected, after giving normal diet adaptable fed 1 week, with
Machine is divided into two groups: Glycemia Decline group 120, blank control group 12, fasting 6h, surveys blood glucose.Diabetic nephropathy rats modeling:
Give high sugar, high lipid food is fed 6 weeks.After 6 weeks, all animal fasting 12h, Glycemia Decline group rat is disposably empty within second day
50mg/kg streptozotocin (STZ) is injected intraperitoneally in abdomen, and blood glucose >=16.7mmol/L is considered as Glycemia Decline success.Hereafter weekly
Extraction section rat is put into the urine for 24 hours that diabetes rat is collected in metabolic cage, rat quantity of proteinuria and blank control group for 24 hours
Significant difference is considered as DN rat modeling success.
The successful rat of modeling is randomly divided into model control group, Irbesartan group, rhizoma polygonati low dose group, rhizoma polygonati high dose
Group, RS low dose group, RS high dose group, rhizoma polygonati joint RS low dose group and rhizoma polygonati joint RS high dose group and control 1 group, it is right
According to 2 groups, every group each 12.
Compareing 1 group and 2 groups is 12 respectively；Compare 1 group of 0.25g/kgRS, 1.5g/kg rhizoma polygonati stomach-filling；It compares in 2 groups,
1.5g/kgRS, 0.5g/kg rhizoma polygonati stomach-filling；
Blank control group and model control group give equal dosage physiological saline stomach-filling；
Irbesartan group rat gives 15mg/kg Irbesartan daily；
Rhizoma polygonati low dosage, high dose group are administered by weight of people's mouse dosage 1:20, give 1g/kg, 1.5g/kg respectively daily
Rhizoma polygonati, RS low dosage, high dose group carry out stomach-filling using commercially available amylomaize (Hi~maize 260) suspension,
Give 0.5g/kg, 1g/kg respectively daily.
Rhizoma polygonati combines RS group on the basis of using the stomach-filling of 1g/kg, 1.5g/kg rhizoma polygonati daily, while use 0.5g/kg,
The RS stomach-filling of 1g/kg, once a day, continuous 4 weeks.Rat is put to death after 4 weeks, collect specimen is tested.Specific experiment result is shown in
Table 1 is to table 2.
From results of animal as can be seen that the fructosamine of experimental early stage DN rat can be significantly reduced in rhizoma polygonati joint RS
(GSP) horizontal, prompt it to have the function of significantly controlling blood glucose.It can be seen that from the data of above table and only contain rhizoma polygonati
Either only contain resistant starch, and the proportion of adjustment rhizoma polygonati and resistant starch with common starch, for hypoglycemic
It acts on much smaller relative to product of the invention.The blood of early stage DN rat is observed in rhizoma polygonati, RS and synergy group
A degree of decline is presented in clear TC, wherein the effect for reducing fat with rhizoma polygonati is the most significant.Rhizoma polygonati combines RS to early stage DN rat
Renal function and tissue damage play certain protective effect, and the level of body inflammatory reaction can be significantly reduced, and play
Anti-inflammatory effect.The combination of both rhizoma polygonati and RS can give full play to respective advantage, and performance more comprehensively acts on.
From table 1 it follows that single rhizoma polygonati group either single resistant starch group all have it is certain hypoglycemic
Effect, when the two joint, hypoglycemic effect is preferable, but by experiment the inventors discovered that, only matching as rhizoma polygonati and RS
When than within the scope of certain, the rat fructose amine level surveyed is preferable, and compares fasting blood-glucose, and fructosamine can be good
Reflect nearly 2-3 weeks blood glucose level of rat, as a result more stable, more reference significance.As it can be seen that the combination of rhizoma polygonati and RS, the two
It is acted synergistically, so that hypoglycemic effect is more excellent.
The different group experimental rat fructosamines of table 1
| Group | Number of animals (only) | GSP(mmol/L) |
| Blank control group | 12 | 1.16±0.22b |
| Model control group | 12 | 1.92±0.31a |
| Irbesartan group | 12 | 1.77±0.43a |
| Rhizoma polygonati (low) group | 9 | 1.75±0.39a |
| Rhizoma polygonati (height) group | 10 | 1.68±0.39a |
| RS (low) group | 12 | 1.75±0.35a |
| RS (height) group | 11 | 1.97±0.29a |
| Combine (low) group | 11 | 1.72±0.42a |
| Combine (height) group | 12 | 1.52±0.33ab |
| Compare 1 group | 12 | 1.66±0.34ab |
| Compare 2 groups | 12 | 1.63±0.34ab |
Note: a P < 0.05 compared with blank control group；B P < 0.05 compared with model control group
Different group experimental rat TC, the TG of table 2
Note: a P < 0.05 compared with blank control group；B P < 0.05 compared with model control group
Embodiment 6
In order to detect the mouthfeel of rhizoma polygonati bread provided by the present invention, present inventor has performed compliance test result below examinations
It tests:
One, the sensory evaluation of high RS rhizoma polygonati bread
Selecting 10, there are the personnel (men and women is fifty-fifty) for experience of judging to set up scoring group, using blind mark method to high RS rhizoma polygonati
Bread carries out sensory evaluation.Comprehensive score is carried out according to 5 appearance of bread, color, smell, mouthfeel, form indexs, is investigated high
The quality of RS rhizoma polygonati bread.Evaluation criterion is shown in Table 2.
Comparative example 1
In comparative example 1, konjac glucomannan or any edible glue are not added, other steps are same as Example 1.
(1) prepare raw material: 5 parts of peanut oil, 4 parts of butter, 1.5 parts of active dry yeast, big being added in 100 portions of Strong flours
8 parts of beans oligosaccharide, 6 parts of xylitol, 35 parts of starch, 20 parts of rhizoma polygonati, 12 parts of dietary fiber, 45 parts of water, 1 part of edible salt, stirring are equal
It is even；The dough of acquisition is placed in container, preservative film, quick-frozen 2~3h are covered；Fast freezing conditions are as follows: at -25 DEG C, freezing rate be -
2℃/min。
Comparative example 2
In comparative example 1, not using konjac glucomannan but xanthan gum is used, other steps are same as Example 1.
(1) prepare raw material: 5 parts of peanut oil, 4 parts of butter, 1.5 parts of active dry yeast, big being added in 100 portions of Strong flours
8 parts of beans oligosaccharide, 35 parts of starch, 20 parts of rhizoma polygonati, 12 parts of dietary fiber, 0.3 part of xanthan gum, 45 parts of water, is eaten 6 parts of xylitol
It 1 part of salt, stirs evenly；The dough of acquisition is placed in container, preservative film, quick-frozen 2~3h are covered；Fast freezing conditions are as follows: -25 DEG C
Under, freezing rate is -2 DEG C/min.
Comparative example 3
In comparative example 1, not using konjac glucomannan but sodium alginate is used, other steps are same as Example 1.
(1) prepare raw material: 5 parts of peanut oil, 4 parts of butter, 1.5 parts of active dry yeast, big being added in 100 portions of Strong flours
8 parts of beans oligosaccharide, 6 parts of xylitol, 35 parts of starch, 20 parts of rhizoma polygonati, 12 parts of dietary fiber, 0.3 part of sodium alginate, 45 parts of water, food
With 1 part of salt, stir evenly；The dough of acquisition is placed in container, preservative film, quick-frozen 2~3h are covered；Fast freezing conditions are as follows: -25 DEG C
Under, freezing rate is -2 DEG C/min.
Comparative example 4
In comparative example 1, not using konjac glucomannan but sodium carboxymethylcellulose is used, other steps are same as Example 1.
(1) prepare raw material: 5 parts of peanut oil, 4 parts of butter, 1.5 parts of active dry yeast, big being added in 100 portions of Strong flours
8 parts of beans oligosaccharide, 6 parts of xylitol, 35 parts of starch, 20 parts of rhizoma polygonati, 12 parts of dietary fiber, 0.3 part of sodium carboxymethylcellulose, water 45
Part, 1 part of edible salt, stir evenly；The dough of acquisition is placed in container, preservative film, quick-frozen 2~3h are covered；Fast freezing conditions
Are as follows: at -25 DEG C, freezing rate is -2 DEG C/min.
Comparative example 5
In comparative example 5, rhizoma polygonati is not added, remaining is same as Example 1.
(1) prepare raw material: 5 parts of peanut oil, 4 parts of butter, 1.5 parts of active dry yeast, big being added in 100 portions of Strong flours
8 parts of beans oligosaccharide, 6 parts of xylitol, 35 parts of starch, 12 parts of dietary fiber, 0.3 part of konjac glucomannan, 45 parts of water, 1 part of edible salt, stirring
Uniformly；The dough of acquisition is placed in container, preservative film, quick-frozen 2~3h are covered；Fast freezing conditions are as follows: at -25 DEG C, freezing rate
For -2 DEG C/min.
Comparative example 6
In comparative example 5, resistant starch is not added but the common starch of use, remaining is same as Example 1.
(1) prepare raw material: 5 parts of peanut oil, 4 parts of butter, 1.5 parts of active dry yeast, big being added in 100 portions of Strong flours
8 parts of beans oligosaccharide, 6 parts of xylitol, 35 parts of common starch, 12 parts of dietary fiber, 0.3 part of konjac glucomannan, 45 parts of water, 1 part of edible salt,
It stirs evenly；The dough of acquisition is placed in container, preservative film, quick-frozen 2~3h are covered；Fast freezing conditions are as follows: at -25 DEG C, freezing
Rate is -2 DEG C/min.
Comparative example 7
Soyabean oligosaccharides are not used, use only xylitol, compared with Example 1,14 parts of xyloses are used in comparative example 7
Alcohol；
(1) prepare raw material: 5 parts of peanut oil, 4 parts of butter, 1.5 parts of active dry yeast, wood being added in 100 portions of Strong flours
14 parts of sugar alcohol, 35 parts of starch, 20 parts of rhizoma polygonati, 12 parts of dietary fiber, 0.3 part of konjac glucomannan, 45 parts of water, 1 part of edible salt, stirring are equal
It is even；The dough of acquisition is placed in container, preservative film, quick-frozen 2~3h are covered；Fast freezing conditions are as follows: at -25 DEG C, freezing rate be -
2℃/min。
The sensory evaluation criteria of the RS high rhizoma polygonati bread of table 3
Specific evaluation result is shown in Table 4.
4 height-RS rhizoma polygonati bread sensory evaluation scores of table
From the data in above table it can be seen that
In comparative example 1~4, konjac glucomannan is replaced with into other edible glues, the total score of bread is significantly reduced, this illustrates evil spirit
The addition of taro glue has the quality of entire product more significant promotion；
In comparative example 5, rhizoma polygonati is not added, the texture of bread is preferable.This illustrates the addition of rhizoma polygonati, and more or less affects
The texture of bread, the indexs such as mouthfeel；
In comparative example 6, use common starch for raw material, as a result the indexs such as texture, shape of product significantly decline, this says
Bright high-resistance starch has more significant influence for the quality for promoting bread.
In comparative example 7, xylitol is used completely, the results showed that, appearance, color, fragrance, the institutional framework of bread are relatively implemented
Example 1 will obviously be deteriorated, this explanation, soyabean oligosaccharides have apparent effect on packet quality improving over there.
About other index of quality of bread, present inventor has performed detections, specific as follows:
Bread specific volume: using rape seed displacement method, measures loaf volume, and carry out weight weighing；Specific formula for calculation is such as
Under:
Bread specific volume=loaf volume/Bread Quality；
Bread texture characteristic: Rauile method is used, measures the texture characteristic of bread, bread sets with a thickness of 25mm, probe
It is set to P/25, each sample replication 3 times, rate is 1m/s before testing, and the rate in test process is 3m/s, compression degree
It is 60%, compression time 1s.
The property lists such as the bread specific volume of 5 embodiment of table and comparative example and P value
From the bread specific volume that can be seen that in above table in Examples 1 to 4 compared with the bread ratio in comparative example 1~4,6,7
Rong Yao great, the bread specific volume in comparative example 5 is suitable with Examples 1 to 4, after this explanation joined rhizoma polygonati, the specific volume meeting of bread
It changes, still-in order to make bread specific volume be maintained at higher numerical value, the present invention is by using konjac glucomannan, oligosaccharide, cooperation
Technique of the invention, so that the specific volume of bread is maintained at compared within the scope of proper.
Due to the addition of rhizoma polygonati, so that the specific volume of bread declines, therefore in order to increase the specific volume of bread, the present inventor is added
Konjac glucomannan so that the baking quality of bread gets a promotion can also enhance the specific volume of bread.
In comparative example 1, any edible glue is not added, its elasticity of the bread in the comparative example is poor, and chewiness is also the same
It is poor.This illustrates the addition of rhizoma polygonati, and the quality of bread can more or less be had an impact.And in comparative example 2~4, although only
It is only to replace edible glue therein, but biggish variation has occurred in the various index values of product；
This explanation is equally hydrophilic colloid, and source, composition, structure etc. differ greatly, and existing general character has again in performance
Respective advantage, after different edible glue applications made bread in terms of elasticity, specific volume, chewiness all-have it is more significant
Difference.
The quality positive correlation of the elasticity, cohesive force, recovery and bread of bread.And hardness, chewiness and the gluing of bread
Property and bread quality it is negatively correlated.It during bread baking, is added after konjac glucomannan of the invention, the quality of bread is preferable.
Joined konjac glucomannan in the present invention can effectively improve the texture characteristic and quality of bread.
Claims (10)
1. a kind of bread containing high-resistance starch and rhizoma polygonati, which is characterized in that contain the original of following parts by weight in the bread
Material:
Strong flour 90~120, peanut oil 4~6, butter 3~5, active dry yeast 1~2, soyabean oligosaccharides 6~9, xylitol
5~7, starch 30~40, rhizoma polygonati 15~25, dietary fiber 8~15, konjac glucomannan 0.2~0.4, water 50~60, edible salt 0.8~
1.2；
Wherein, in starch containing 58~62% resistant starch.
2. a kind of bread containing high-resistance starch and rhizoma polygonati as described in claim 1, which is characterized in that in dietary fiber
Soluble dietary fiber accounts for 35~40%.
3. a kind of bread containing high-resistance starch and rhizoma polygonati as described in claim 1, which is characterized in that Strong flour 100,
Peanut oil 5, butter 4, active dry yeast 1.5, soyabean oligosaccharides 8, xylitol 6, starch 35, rhizoma polygonati 20, dietary fiber 12, evil spirit
Taro glue 0.3, water 55, edible salt 1；
Wherein, in starch containing 58~62% resistant starch.
4. a kind of bread containing high-resistance starch and rhizoma polygonati as described in claim 1, which is characterized in that rhizoma polygonati is wild more
Flower rhizoma polygonati steams nine solarization techniques by nine and is prepared, and is purchased from the in good health hall Bioisystech Co., Ltd in Jinan.
5. a kind of bread containing high-resistance starch and rhizoma polygonati as described in claim 1, which is characterized in that starch Gao Zhilian
Cornstarch, rhizoma polygonati are bulk, and the volume of rhizoma polygonati is 0.4~0.8cm3。
6. a kind of production method of the bread containing high-resistance starch and rhizoma polygonati as described in claim 1, including following steps
It is rapid:
(1) prepare raw material: peanut oil, butter, active dry yeast, soyabean oligosaccharides, xylitol, shallow lake being added in Strong flour
Powder, rhizoma polygonati, dietary fiber, konjac glucomannan, water, edible salt, stir evenly, and the dough of acquisition is placed in container, cover preservative film,
It is quick-frozen；
(2) activated yeast: taking active dry yeast, is added to the water, and stirs evenly post activation；
(3) yeast juice after activation in (2) is added in the raw material of (1), dough is kneaded, fermented；
(4) dough fermented is taken out, rubs circle, molding, treacle hair with the hands；
(5) it toasts: the bread green compact that treacle has been sent out in (4) being toasted, is kept.
7. a kind of production method of the bread containing high-resistance starch and rhizoma polygonati as described in claim 1, including following steps
It is rapid:
(1) prepare raw material: it is dry that 4~6 portions of peanut oil, 3~5 parts of butter, 1~2 part of activity being added in 90~120 portions of Strong flours
Yeast, 6~9 parts of soyabean oligosaccharides, 5~7 parts of xylitols, 30~40 parts of starch, 15~25 parts of rhizoma polygonatis, 8~15 parts of dietary fibers,
0.2~0.4 part of konjac glucomannan, 50~60 parts of water, 0.8~1.2 portion of edible salt, stir evenly；The dough of acquisition is placed in container,
Cover preservative film, quick-frozen 2~3h；
(2) activated yeast: taking 1~2 part of active dry yeast, is added in 10~20 parts 35~40 DEG C of water, protects after mixing evenly
Hold 5~10min；
(3) yeast juice after activation in (2) is added in the dough after thawing, dough is kneaded by the dough in defrosting (1), in
Ferment 20~30min at 26~30 DEG C；
(4) dough fermented is taken out, weighs segmentation, treacle sends out 20~30min；
(5) toast: will treacle has been sent out in (4) bread green compact toast 20 at 160~200 DEG C of excessive internal heat, fiery 200~240 DEG C lower~
35min, it is cooling, obtain the bread containing high-resistance starch and rhizoma polygonati.
8. a kind of production method of the bread containing high-resistance starch and rhizoma polygonati as described in claim 1, which is characterized in that
(1) fast freezing conditions are as follows: at -25 DEG C, freezing rate is -2 DEG C/min.
9. a kind of production method of the bread containing high-resistance starch and rhizoma polygonati as described in claim 1, which is characterized in that
(3) dough in defrosting (1), condition is: after the 20~30min that thaws at room temperature, being kneaded.
10. a kind of production method of the bread containing high-resistance starch and rhizoma polygonati as described in claim 1, including step below
It is rapid:
(1) prepare raw material: 5 portions of peanut oil, 4 parts of butter, 1.5 parts of active dry yeasts, 8 parts big being added in 100 portions of Strong flours
Beans oligosaccharide, 6 parts of xylitols, 35 parts of starch, 20 parts of rhizoma polygonatis, 12 parts of dietary fibers, 0.3 part of konjac glucomannan, 45 parts of water, 1 part it is edible
Salt stirs evenly；The dough of acquisition is placed in container, preservative film, quick-frozen 2~3h are covered；Fast freezing conditions are as follows: cold at -25 DEG C
Jelly rate is -2 DEG C/min；
(2) activated yeast: taking 1.5 parts of active dry yeasts, is added in 15 parts 40 DEG C of water, keeps 8min after mixing evenly；
(3) yeast juice after activation in (2) is added in the dough after thawing, dough is kneaded by the dough in defrosting (1), in
Ferment 20~30min at 28 DEG C；Dough in defrosting (1), condition is: at room temperature after defrosting 25min, being kneaded；
(4) dough fermented is taken out, weighs segmentation, treacle sends out 25min；
(5) toast: will treacle has been sent out in (4) bread green compact in get angry 180 DEG C, it is fiery 220 DEG C lower at toast 24min, cool down, acquisition
Bread containing high-resistance starch and rhizoma polygonati.
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