CN110250419A - A kind of rice bran dietary fiber steamed sponge cake and preparation method thereof - Google Patents
A kind of rice bran dietary fiber steamed sponge cake and preparation method thereof Download PDFInfo
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- CN110250419A CN110250419A CN201910716369.5A CN201910716369A CN110250419A CN 110250419 A CN110250419 A CN 110250419A CN 201910716369 A CN201910716369 A CN 201910716369A CN 110250419 A CN110250419 A CN 110250419A
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- dietary fiber
- rice bran
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/115—Cereal fibre products, e.g. bran, husk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to cereal processing technique fields more particularly to a kind of rice bran dietary fiber steamed sponge cake and preparation method thereof.Rice bran dietary fiber steamed sponge cake provided by the invention in terms of mass fraction, including following prepares raw material: 200 parts of wheat flour, 2.5 parts of dry ferment, and 120 parts of water, modified 4~14 parts of rice bran dietary fiber.Modified rice bran dietary fiber is added in steamed sponge cake by the present invention, and modified rice bran dietary fiber is stronger to the adsorption capacity of glucose, so that the steamed sponge cake being prepared be made to have low sugar characteristic；Modified rice bran dietary fiber is added in steamed sponge cake by the present invention, under the premise of not significantly reducing the qualities such as steamed sponge cake mouthfeel, appearance, the polysaccharide and physiological activator for including in dietary fiber, the physiological action (such as promotion defecation) that human body can not only be promoted beneficial and cholesterol and glucose decay in blood, the nutritional ingredient that steamed sponge cake can also significantly be enriched can satisfy requirement of the consumer to health, nutrition and food with low sugar content.
Description
Technical field
The present invention relates to cereal processing technique fields more particularly to a kind of rice bran dietary fiber steamed sponge cake and preparation method thereof.
Background technique
Application of the dietary fiber in staple food is mainly shown as a certain amount of dietary fiber rice, steamed bun, noodles is added
In the daily staple food such as bread.In steamed bun and rice, the additive amount of dietary fiber is the 2%~7% of flour or rice, is passed through
Dietary fiber is added, the toughness of staple food is reinforced, and smell faint scent, mouthfeel is also more preferable, while nutrition also being made to be enriched and be strengthened.
Steamed sponge cake be it is a kind of with a long history, have distinctive traditional zymotic Flour product, because of its unique ferment local-flavor and soft
Fine and smooth mouthfeel is favored by people.But the main production raw material of steamed sponge cake is wheat flour, and a large amount of starch, warp are contained in wheat flour
It is converted into carbohydrate after digestion, it is edible to be unfavorable for suffering from diabetic population.Dietary fiber is added in steamed sponge cake, although agreeable to the taste
Property slightly poorer to fine grits steamed sponge cake, but a part of carbohydrate therein is substituted by dietary fiber, negative to postprandial blood sugar is improved
Lotus, the state of an illness for controlling diabetic play an important role, and the crowd for being well suited for eat food with low sugar content is edible.
However, existing dietary fiber steamed sponge cake is lower to the adsorption capacity of glucose, dietary fiber is affected to blood sugar concentration
Reducing effect.
Summary of the invention
The purpose of the present invention is to provide a kind of rice bran dietary fiber steamed sponge cake and preparation method thereof, rice bran dietary fiber hairs
Cake enhances the absorbability of glucose, and it is edible to be suitable for low sugar crowd.
In order to achieve the above-mentioned object of the invention, the present invention the following technical schemes are provided:
The present invention provides a kind of rice bran dietary fiber steamed sponge cakes, in terms of mass fraction, including following prepare raw material: wheat flour
200 parts, 2.5 parts of dry ferment, 120 parts of water, modified 4~14 parts of rice bran dietary fiber.
Preferably, in terms of mass fraction, including following raw material is prepared: 200 parts of wheat flour, 2.5 parts of dry ferment, 120 parts of water,
Modified 6~10 parts of rice bran dietary fiber.
Preferably, the modified rice bran dietary fiber preparation method the following steps are included:
Rice bran dietary fiber is subjected to steam blasting, obtains broken rice bran dietary fiber；
The broken rice bran dietary fiber is pulverized, modified rice bran dietary fiber is obtained.
Preferably, the pressure of the steam blasting is 0.3~1.5MPa, and the time of the steam blasting is 120~360s.
Preferably, the time of the ultramicro grinding is 6~12h, and the ball material volume ratio of the ultramicro grinding is 2:1.
Preferably, the mode of the ultramicro grinding is that high energy nanometer impacts ball milling.
The present invention provides the preparation methods of rice bran dietary fiber steamed sponge cake described in above-mentioned technical proposal, comprising the following steps:
Dry ferment, water, wheat flour and modified rice bran dietary fiber are mixed, gained dough is fermented, is fermented
Dough；
The fermented dough is subjected to provocation, obtains proofing of dough；
The proofing of dough is steamed, steamed sponge cake is obtained.
Preferably, the temperature of the fermentation is 25~35 DEG C, and the time of the fermentation is 25~35min.
Preferably, the temperature of the provocation is 25~35 DEG C, and the time of the provocation is 25~35min.
Preferably, the mode steamed steams for vapor, and the time steamed is 25~35min.
The present invention provides a kind of rice bran dietary fiber steamed sponge cakes, in terms of mass fraction, including following prepare raw material: wheat flour
200 parts, 2.5 parts of dry ferment, 120 parts of water, modified 4~14 parts of rice bran dietary fiber.
Modified rice bran dietary fiber is added in steamed sponge cake by the present invention, adsorption energy of the modified rice bran dietary fiber to glucose
Power is stronger, so that the steamed sponge cake being prepared be made to have low sugar characteristic；
Modified rice bran dietary fiber is added in steamed sponge cake by the present invention, is not significantly reducing the qualities such as steamed sponge cake mouthfeel, appearance
Under the premise of, the polysaccharide and physiological activator for including in modified rice bran dietary fiber, the life that human body can not only be promoted beneficial
Reason effect (such as promotion defecation) and cholesterol and glucose decay in blood, additionally it is possible to significantly enrich the nutrition of steamed sponge cake at
Point, it can satisfy requirement of the consumer to health, nutrition and food with low sugar content.
Detailed description of the invention
Fig. 1 is the grain size distribution of modified dietary fiber prepared by embodiment 1；
Fig. 2 is the FTIR spectrum figure of modified dietary fiber prepared by embodiment 1；
Fig. 3 is scanning electron microscope (SEM) photograph of the modified dietary fiber of the preparation of embodiment 1 under different amplification；
Fig. 4 is the Effect On Gelatinization Characteristics figure of steamed sponge cake prepared by Examples 1 to 3 and comparative example 1；
Fig. 5 is relaxation behavior figure (relaxation time T2 and the signal strength pass of steamed sponge cake prepared by Examples 1 to 3 and comparative example 1
System).
Specific embodiment
The present invention provides a kind of rice bran dietary fiber steamed sponge cakes, in terms of mass fraction, including following prepare raw material: wheat flour
200 parts, 2.5 parts of dry ferment, 120 parts of water, modified 4~14 parts of rice bran dietary fiber.
In terms of mass fraction, the raw material for preparing of rice bran dietary fiber steamed sponge cake provided by the invention includes 200 parts of wheat flour, institute
Stating wheat flour is preferably commercial goods.Primary raw material of the present invention using wheat flour as steamed sponge cake, guarantee the basic nutrition of steamed sponge cake at
Point.
On the basis of the mass fraction of wheat flour, the raw material for preparing of rice bran dietary fiber steamed sponge cake provided by the invention includes dry
2.5 parts of yeast, the dry ferment is preferably high activity dried yeast, specially peace chess and card high activity dried yeast.The present invention utilizes dry
Yeast carries out fermentation to wheat flour and prepares steamed sponge cake as leavening.
On the basis of the mass fraction of wheat flour, the raw material for preparing of rice bran dietary fiber steamed sponge cake provided by the invention includes water
120 parts.
On the basis of the mass fraction of wheat flour, the raw material for preparing of rice bran dietary fiber steamed sponge cake provided by the invention includes changing
Property 4~14 parts of rice bran dietary fiber, more preferably 6~10 parts, most preferably 7~8 parts.The modified dietary fiber that the present invention adds
There is high absorption capacity to glucose, the concentration of glucose in small intestine can be reduced, modified dietary fiber is added in steamed sponge cake, energy
Enough reduce influence of the steamed sponge cake to human blood glucose concentration.
In the present invention, the preparation method of the modified rice bran dietary fiber preferably includes following steps:
Rice bran dietary fiber is subjected to steam blasting, obtains broken rice bran dietary fiber；
The broken rice bran dietary fiber is pulverized, modified rice bran dietary fiber is obtained.
Rice bran dietary fiber is carried out steam blasting by the present invention, obtains broken rice bran dietary fiber.In the present invention, described
Preferred 100 mesh of < of the partial size of rice bran dietary fiber, more preferable 200 mesh of <.
In the present invention, the pressure of the steam blasting is preferably 0.3~1.5MPa, more preferably 0.5~1.2MPa, most
Preferably 0.6~0.9MPa；The time of the steam blasting is preferably 120~360s, more preferably 150~300s, most preferably
For 180~250s.
In the present invention, rice bran dietary fiber is preferably placed in steam blasting examination by the detailed process of the steam blasting
It tests in the steam explosion cylinder on platform, turns piston, time and the pressure of steam blasting are set, high temperature and pressure hot steam is entered by inlet valve
In cylinder, after the steam blasting time for reaching setting, inlet valve is closed, instant decompression completes material explosion, after collecting explosion
Rice bran dietary fiber is dried, and by resulting material in room temperature preservation in brown bottle, obtains broken rice bran dietary fiber.
In the present invention, the temperature of the drying is preferably 60 DEG C, and the time of the drying is preferably 5h.
After obtaining broken rice bran dietary fiber, the present invention pulverizes the broken rice bran dietary fiber, obtains
Modified rice bran dietary fiber.In the present invention, the mode of the ultramicro grinding is preferably high energy nanometer impact ball milling, and the present invention is excellent
Choosing carries out the ultramicro grinding using the impact grinding of high energy nanometer；The ball-milling medium of the ultramicro grinding is preferably zirconia ball；This
Invention does not have particular/special requirement to the partial size of the zirconia ball, and the zirconia ball of the known partial size of selection those skilled in the art is
It can.
In the present invention, the time of the ultramicro grinding is preferably 6~12h, more preferably 8~10h, most preferably 9h；
The ball material volume ratio of the ultramicro grinding is preferably 2:1.
The present invention pulverizes broken rice bran dietary fiber using the impact grinding of dry method high energy nanometer, the punching of high energy nanometer
Mill is hit under low temperature (tank body SAPMAC method system) by the quick multi-D swing movement of tank body, so that mill is situated between irregular in tank
Movement generates huge impact force, makes the broken exposure of the group in rice bran dietary fiber, can in rice bran dietary fiber to improve
The content of soluble dietary fiber.
The present invention makes the internal structure of rice bran dietary fiber become thin using the Duplex treatment of steam blasting and ultramicro grinding
Pine, specific surface area increases, and slit and gap are produced between rice bran dietary fiber particle, and external solute enters in fiber
Portion is relatively more easy, and reticular structure is opened, and becomes laminar structured, functional group (free hydroxyl group group therein；It is more
C-H in sugar on methyl and methylene；Arene compound in lignin, lignin are that insolubility diet is fine in dietary fiber
The main constituents of dimension；Carboxyl (- COOH, COO), carbonyl (C=O)；C-O-C in hemicellulose sugar unit) exposure, make rice
Bran dietary fiber adsorbs the ability enhancing of glucose, so as to reduce the concentration of glucose in human small intestine, to blood sugar for human body
Control generate beneficial effect.
The present invention provides the preparation methods of rice bran dietary fiber steamed sponge cake described in above-mentioned technical proposal, comprising the following steps:
Dry ferment, water, wheat flour and modified rice bran dietary fiber are mixed, gained dough is fermented, is fermented
Dough；
The fermented dough is subjected to provocation, obtains proofing of dough；
The proofing of dough is steamed, steamed sponge cake is obtained.
The present invention mixes dry ferment, water, wheat flour and modified rice bran dietary fiber, and gained dough is fermented, is obtained
To fermented dough.In the present invention, dry ferment is preferably first dissolved in water by the mixing, and wheat is then added into acquired solution
Powder and modified rice bran dietary fiber.In mixed process, the temperature of the water is preferably 30 DEG C.
After completing the mixing, gained mixture is preferably stirred into knob-like by the present invention clockwise, then with hand and at
Dough, and rub to dough surface it is smooth after fermented (temperature be no more than 35 DEG C, the time is about 30min), until the body of dough
Product becomes original twice (or finger is stained among dry flour insertion, and hole does not bounce back), obtains fermented dough.In the present invention
In, the temperature of the fermentation is preferably 25~35 DEG C, and more preferably 30 DEG C, the time of the fermentation is preferably 25~35min, more
Preferably 30min.
After obtaining fermented dough, the fermented dough is carried out provocation by the present invention, obtains proofing of dough.In the present invention,
The process of the provocation is preferably first rubbed the fermented dough repeatedly, and gas in dough is discharged, until handler table
Face is smooth, and gained dough is then placed in mold (about five points are full), carries out provocation, until dough reaches nine points of mold completely,
Obtain proofing of dough.The present invention passes through the gas rubbed in discharge dough repeatedly, guarantees the mouthfeel and quality of steamed sponge cake.Progress described in
Before provocation, the present invention preferably smears one layer of salad oil in the mold, to facilitate steamed sponge cake product stripping.In the present invention, institute
The temperature for stating provocation is preferably 25~35 DEG C, and more preferably 30 DEG C, the time of the provocation is preferably 25~35min, more preferably
For 30min.
After obtaining proofing of dough, the present invention steams the proofing of dough, obtains steamed sponge cake.In the present invention, described
The mode steamed is preferably that vapor steams, and the time steamed is preferably 25~35min, more preferably 30min.The present invention
It is preferred that being steamed described in being carried out in steamer.After steaming described in completion, the present invention takes off lid after products obtained therefrom is preferably stood 5min, with
Anti- steamed sponge cake product collapses, and influences appearance.
Modified rice bran dietary fiber is added in steamed sponge cake by the present invention, adsorption energy of the modified rice bran dietary fiber to glucose
Power is stronger, can significantly reduce influence of the steamed sponge cake to human blood glucose concentration, can satisfy consumer to health, nutrition and low sugar diet
The requirement of product；
Modified rice bran dietary fiber is added in steamed sponge cake by the present invention, is not significantly reducing the qualities such as steamed sponge cake mouthfeel, appearance
Under the premise of, the polysaccharide and physiological activator for including in dietary fiber, the physiological action that human body can not only be promoted beneficial is (such as
Promote defecation) and cholesterol in blood and glucose decay etc., additionally it is possible to the nutritional ingredient of significant abundant steamed sponge cake.
Rice bran dietary fiber steamed sponge cake provided by the invention and preparation method thereof is carried out specifically below with reference to embodiment
It is bright, but they cannot be interpreted as limiting the scope of the present invention.
Embodiment 1
Rice bran dietary fiber is placed in steam blasting technique testing desk, steam blasting is carried out under the conditions of 0.6MPa
300s, the rice bran dietary fiber after collecting explosion, dries 5h under the conditions of 60 DEG C, obtains broken rice bran dietary fiber；
It is that mill is situated between with zirconia ball, under the conditions of ball material volume ratio is 2:1, by the broken rice bran dietary fiber using high
Energy nanometer impact grinding carries out crushing 6h, obtains modified rice bran dietary fiber；
2.5g dry ferment is added in 120g warm water (30 DEG C) and is melted；200g wheat flour is added and the modified rice bran diet of 4g is fine
Dimension, gained mixture is stirred into knob-like clockwise, with hand and at dough, rub to dough surface it is smooth after, 30 DEG C carry out
Fermentation 30min to dough volume be about big original twice；After gained fermented dough is rubbed repeatedly, dough is put into mould
(salad oil is coated in mold) in tool, in 30 DEG C of progress provocation 30min, dough volume is about nine points of mold full at this time, is obtained
To proofing of dough；Gained proofing of dough is placed in steamer, carries out steaming 30min under the conditions of boiling water, lid is taken off after Guan Huo 5min,
Obtain steamed sponge cake finished product.
1) the modification rice bran dietary fiber for preparing embodiment 1 carries out the measurement of glucose absorption ability, will specifically change
Property rice bran dietary fiber be put into glucose solution (pH 7.0), under the conditions of 38 DEG C carry out magnetic agitation 7h, by products therefrom
The content for measuring glucose in supernatant after centrifugation at 505nm with ultraviolet-uisible spectrophotometer, calculates glucose adsorbance.
It is computed, the glucose adsorbance of modification rice bran dietary fiber prepared by embodiment 1 is 2.55 ± 0.03mg/g.
2) the modification rice bran dietary fiber for preparing embodiment 1 carries out soluble dietary fibre content measurement, specific to measure
Method is referring to GB 5009.88-2014.After measured, the soluble dietary fiber for the modification rice bran dietary fiber that prepared by embodiment 1
Content is 9.86 ± 0.18g/100g.
3) the modification rice bran meals for being prepared embodiment 1 using laser particle analyzer, Fourier infrared spectrograph and scanning electron microscope
The structure of food fiber is characterized, and concrete outcome is shown in Fig. 1~3.
Wherein, Fig. 1 is the grain size distribution of modified dietary fiber prepared by embodiment 1, and specific data are D [3,2] (1.46
μm), D [4,3] (11.78 μm), d (0,5) (7.63 μm), (wherein, D [3,2] is average for bulk area by d (0,9) (32.65 μm)
Partial size, D [4,3] are quality away from volume average particle size, and d (0,5) is average grain diameter, and d (0,9) is boundary partial size), specific surface area
(4.13m2/ g), it follows that modified dietary fiber partial size prepared by the embodiment of the present invention 1 is 7.63 μm, specific surface area
4.13m2/ g, good crushing effect, so as to improve the mouthfeel of modified rice bran dietary fiber.
Fig. 2 is the FTIR spectrum figure of modified dietary fiber prepared by embodiment 1；As seen from the figure, 3500~
3200cm-1Place is the characteristic peak of hydroxyl, and the broad peak occurred herein is the stretching vibration of O-H in cellulose and hemicellulose, explanation
There are free hydroxyl group groups, so that absorption peak is broadened due to the hydrogen bond formed between intramolecular hydroxyl；2925cm-1It is nearby the spy of carbohydrate
Peak is levied, is the stretching vibration of C-H on methyl and methylene in polysaccharide herein；1654cm-1Neighbouring spike is fragrant in lignin
The characteristic absorption peak of hydrocarbon compound, lignin are the main constituents of insoluble dietary fiber in dietary fiber, and steam is quick-fried
Dietary fiber after broken is in 1652cm-1The absorption peak at place weakens；1425cm-1The absorption peak that place occurs is carboxyl (- COOH, COO)
The absorption peak of stretching vibration or the asymmetric stretching vibration of carbonyl (C=O)；1060cm-1The wider absorption that left and right occurs
Peak is the characteristic absorption peak of C-O-C in hemicellulose sugar unit.The hydroxyl peak of dietary fiber is 3417cm-1, illustrate dietary fiber
The hydrogen bond of middle formation enhances, hydrophily enhancing.
In addition, not having new absorption peak to occur in the infrared spectroscopy of modified dietary fiber prepared by embodiment 1, feature is inhaled
The quantity for receiving the peak type at peak, position and peak does not have significant change, but par-tial polysaccharide characteristic absorption peak intensity increases, and shows hydroxyl
Equal functional groups increase, and illustrate after modified, significant change does not occur for the chemical component of rice bran dietary fiber.
Fig. 3 is scanning electron microscope (SEM) photograph of the modified dietary fiber of the preparation of embodiment 1 under different amplification, as seen from the figure,
It is observed under 1~5 μm, the particle of dietary fiber is smaller, this is consistent with the measurement result of partial size before；It can be under 1~50 μm
Observe, high shear when dietary fiber is due to nanometer pulverization, structure disperses, flakes mostly in irregular shape and
Particle is smaller, and space net structure disappears, and in laminar structured, specific surface area is dramatically increased, it may be possible to due to dietary fiber
After nanometer pulverization is handled, molecular chain rupture, insoluble diedairy fiber resolves into soluble dietary fiber, and molecular weight is opposite to drop
Low, the degree of polymerization reduces.
Embodiment 2
Steamed sponge cake is prepared according to 1 the method for embodiment, difference is, the additive amount of modified rice bran dietary fiber is 10g.
Embodiment 3
Steamed sponge cake is prepared according to 1 the method for embodiment, difference is, the additive amount of modified rice bran dietary fiber is 14g.
Comparative example 1
Steamed sponge cake is prepared according to 1 the method for embodiment, difference is, does not add modified rice bran dietary fiber.
Steamed sponge cake prepared by Examples 1 to 3 and comparative example 1 carries out property measurement, and concrete outcome is shown in Fig. 4~5 and table 1~3.
1) Effect On Gelatinization Characteristics are according to the cereal and Starch paste characters measuring method in GB/T14490-2008 method, using viscosity
Instrument method is measured；
2) measuring method of texture characteristic is the square (uniformity) that steamed sponge cake is cut into 15mm thickness, places it in probe
Its physics value is measured on the sample stage of center.Texture instrument parameter: probe P-36r, speed 2.0mm/s, test speed before surveying
5.0mm/s, speed 5.0mm/s after survey compress number 2 times, compression factor 30%, secondary pressing times 5.0s.Each sample is extremely
It is repeated 6 times less；Using hardness, viscosity, cohesiveness, elasticity, chewiness and recovery value as main indicator.
3) water translocation measuring method are as follows: steamed sponge cake is cut into 10mm × 10mm × 20mm cuboid, places it in drying
Nuclear-magnetism dedicated pipe in, with NMI20 type NMR imaging instrument device measurement steamed sponge cake in water translocation situation, select pulsus durus rush CPMG
Sequencing steamed sponge cake lateral relaxation time T2, nuclear magnetic resonance parameter setting: τ value (time between 90 ° of pulses and 180 ° of pulses)
250s, Proton Resonance Frequency 18MHZ, 32 DEG C of temperature, sample frequency SW=200KHZ, sampling number TD=4552, cumulative scan
Times N S=20.Each sample is repeated 3 times.Data are finally inversed by the distribution situation of T2 using Inversion Software after measurement.Each
Sample is 3 times parallel；
4) sensory evaluation measuring method are as follows: set up evaluation group by 20 people, to steamed sponge cake sensory evaluation, evaluate score and use 1
~9 points of systems and weighting method evaluation.Referring to the scoring item of GB/T 20977-2007 cake general rule " water steams confectionary organoleptic requirements "
Mesh.
Fig. 4 is the Effect On Gelatinization Characteristics figure of steamed sponge cake prepared by Examples 1 to 3 and comparative example 1；As seen from the figure, modified rice bran is added
Dietary fiber does not change the line style of flour pasting curve, but has apparent influence to viscosity；Modified rice bran dietary fiber opposite
The gelatinization point of powder and peak viscosity, final viscosity, disintegration value and the recycled LDPE of pasting curve have a significant impact；In embodiment 3,
Under peak viscosity, recycled LDPE and disintegration value when mixed powder (mixture of wheat flour and modified dietary fiber) is gelatinized are distinguished obviously
Drop, time to peak postpone 0.3min；In embodiment 1, the peak paste viscosity of mixed powder, minimum viscosity, final viscosity and recycled LDPE are omited
There is increase；In embodiment 2, with the increase of modified rice bran dietary fiber, peak paste viscosity, final viscosity and the recycled LDPE of mixed powder
Parameter gradually decreases, but it is smaller to reduce amplitude.Illustrate in embodiment 1 and embodiment 2, the gelatinization Parameters variation of flour is not
Significantly.The a small amount of modified rice bran dietary fiber of addition can be such that the gelatinization parameter of flour is increased slightly, but additive amount increases to certain journey
When spending, since starch molecule quantity is reduced in system, reduce the pasting parameter of flour.
Fig. 5 is relaxation behavior figure (relaxation time T2 and the signal strength pass of steamed sponge cake prepared by Examples 1 to 3 and comparative example 1
System's figure), as seen from the figure, with the presence of 2 peaks on curve, this shows the moisture that at least there is 2 kinds of states in dough, corresponds respectively to
T21 (0.01~1ms) and T22 (1~40ms).T21 expression combines closely water, mainly protein in water and wheat flour etc. greatly
The relaxation time that molecular surface polar group is combined closely；T22 indicate weak bound water, refer to by networked dough structure packing,
The water of obstruction.And relaxation peak area can calculate the abundance of various state moisture.The position at 2 peaks is roughly the same in 4 samples,
But time that peak starts and terminates, peak height, peak area are slightly different.
The texture characteristic data of steamed sponge cake prepared by 1 Examples 1 to 3 of table and comparative example 1
As shown in Table 1, preferably, hardness, chewiness, recovery are moderate, meals appropriate for the elasticity for the steamed sponge cake that prepared by comparative example 1
The additive amount of food fiber enhances the chewiness of dough, but when additive amount is lower than 4g or more than 10g, chewiness is excessive, no
Conducive to the promotion of mouthfeel.Compared with comparative example 1, the hardness for adding the steamed sponge cake of dietary fiber is first reduced with the increase appearance of additive amount
After the phenomenon that increasing, this presence for being primarily due to dietary fiber enhances the retentiveness of dough, affects the suction of mucedin
The water suction and swelling of starch in water and dough, but excessive addition can make it dilute mucedin, produce to the formation of gluten network
Raw negative effect, causes hardness to increase.Compared with comparative example 1, the steamed sponge cake chewiness for adding dietary fiber first reduces to be increased again, with
The variation tendency of hardness is consistent, this may with its amylose content and it is each it is intermolecular arrangement, winding degree it is related.More than
The result shows that dietary fiber has a certain impact to the texture of product, the texture of dough is can be improved in suitable addition dietary fiber
Characteristic.
The low field nuclear magnetic relaxation times T2 and moisture distribution percentage of steamed sponge cake prepared by 2 Examples 1 to 3 of table and comparative example 1
Data
As shown in Table 2, it is compared with comparative example 1, the T2 relaxation time at 2 peaks moves to fast relaxation direction in embodiment 1
It is dynamic, but embodiment 2 and 3 water flow of embodiment are poor compared with comparative example 1, and the relaxation time shortens；Since dietary fiber is good
Good water imbibition and retentiveness, enhances the gluten network structure of dough, makes gluten network large quantity of moisture, with 1 phase of comparative example
Than the water percentage A that combines closely of 1 steamed sponge cake of embodiment21It increases, weak bound water percentage A22It is remarkably decreased, and 2 He of embodiment
Embodiment 3 may destroy the reticular structure inside steamed sponge cake due to excessive dietary fiber, make excess moisture during the fermentation
Scatter and disappear, lead to A21And A22Decline.
The subjective appreciation data of steamed sponge cake prepared by 3 Examples 1 to 3 of table and comparative example 1
As shown in Table 3, when the additive amount of dietary fiber is more than 4g, each sense organ of the steamed sponge cake of Examples 1 to 3 preparation is commented
There are significant differences with comparative example 1 for valence index；The appearance of steamed sponge cake prepared by embodiment 1, tissue, mouthfeel, internal structure all compared with
Good, since the dietary fiber of addition is in faint yellow, in yellowish, surface has completely and has slight crackle steamed sponge cake, has fermenting aroma, mouth
Lightly seasoned fragrant not glutinous tooth, chewiness is slightly worse, and the layered texture that steamed sponge cake section is shown is more visible, and pore opening is relatively uniform, with comparison
The significant difference of example 1.Elasticity and chewiness evaluation result is consistent with instrumental test result；The steamed sponge cake of embodiment 2 and embodiment 3
Whole organoleptic indicator be not so good as embodiment 1, steamed sponge cake epidermis be in deep yellow or even yellowish-brown, face crack is more and big, steamed sponge cake shrinkage,
There is fermenting aroma, chewing mouthfeel is fine, and hardness is larger.Embodiment 1 scores almost the same with comparative example 1 in overall score.Comprehensive point
Above data is analysed, shows that adding suitable dietary fiber in subjective appreciation does not make significant difference to the sensory evaluation of product, and is real
The dietary fiber additive amount for applying example 1 is most suitable additive amount.
As seen from the above embodiment, the present invention provides a kind of rice bran dietary fiber steamed sponge cake, the present invention will be modified rice bran meals
Food fiber is added in steamed sponge cake, and modified rice bran dietary fiber is stronger to the adsorption capacity of glucose, to make the hair being prepared
Cake has low sugar characteristic；With the increase of dietary fiber, the peak paste viscosity of dietary fiber and wheat flour mixed powder, final viscosity and
Retrogradation value parameter gradually decreases, but it is smaller to reduce amplitude；The hardness of steamed sponge cake, chewiness rise simultaneously, flexibility decrease；Low field core
In magnetic resonance, the T2 relaxation time at 2 peaks is mobile to fast relaxation direction in the steamed sponge cake of embodiment 1；In subjective appreciation, addition is suitable
The dietary fiber of amount does not make significant difference to the sensory evaluation of product, and the dietary fiber additive amount of embodiment 1 is most suitable additive amount.
Modified rice bran dietary fiber is added in steamed sponge cake by the present invention, under the premise of not significantly reducing the qualities such as steamed sponge cake mouthfeel, appearance,
The polysaccharide and physiological activator for including in dietary fiber, the physiological action that human body can not only be promoted beneficial (as promoted defecation)
And cholesterol in blood and glucose decay etc., additionally it is possible to which the nutritional ingredient of significant abundant steamed sponge cake can satisfy consumer
Requirement to health, nutrition and food with low sugar content.
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (10)
1. a kind of rice bran dietary fiber steamed sponge cake, which is characterized in that in terms of mass fraction, including following prepare raw material: wheat flour 200
Part, 2.5 parts of dry ferment, 120 parts of water, modified 4~14 parts of rice bran dietary fiber.
2. rice bran dietary fiber steamed sponge cake according to claim 1, which is characterized in that in terms of mass fraction, including following system
Standby raw material: 200 parts of wheat flour, 2.5 parts of dry ferment, 120 parts of water, modified 6~10 parts of rice bran dietary fiber.
3. rice bran dietary fiber steamed sponge cake according to claim 1 or 2, which is characterized in that the modified rice bran dietary fiber
Preparation method the following steps are included:
Rice bran dietary fiber is subjected to steam blasting, obtains broken rice bran dietary fiber；
The broken rice bran dietary fiber is pulverized, modified rice bran dietary fiber is obtained.
4. rice bran dietary fiber steamed sponge cake according to claim 3, which is characterized in that the pressure of the steam blasting is 0.3
~1.5MPa, the time of the steam blasting are 120~360s.
5. rice bran dietary fiber steamed sponge cake according to claim 3, which is characterized in that the time of the ultramicro grinding be 6~
12h, the ball material volume ratio of the ultramicro grinding are 2:1.
6. rice bran dietary fiber steamed sponge cake according to claim 5, which is characterized in that the mode of the ultramicro grinding is high energy
Nanometer impact ball milling.
7. the preparation method of any one of the claim 1~6 rice bran dietary fiber steamed sponge cake, comprising the following steps:
Dry ferment, water, wheat flour and modified rice bran dietary fiber are mixed, gained dough is fermented, fermented dough is obtained；
The fermented dough is subjected to provocation, obtains proofing of dough；
The proofing of dough is steamed, steamed sponge cake is obtained.
8. preparation method according to claim 7, which is characterized in that the temperature of the fermentation is 25~35 DEG C, the hair
The time of ferment is 25~35min.
9. preparation method according to claim 7, which is characterized in that the temperature of the provocation is 25~35 DEG C, described to wake up
The time of hair is 25~35min.
10. preparation method according to claim 7, which is characterized in that the mode steamed steams for vapor, described
The time steamed is 25~35min.
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