CN112385690A - 一种保水效果好的全麦粉面包改良剂 - Google Patents
一种保水效果好的全麦粉面包改良剂 Download PDFInfo
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Classifications
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- 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
- A21D2/362—Leguminous plants
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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
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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
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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
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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
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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
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
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- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
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- 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
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- A—HUMAN NECESSITIES
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
本发明公开了一种保水效果好的全麦粉面包改良剂,属于食品改良剂技术领域,其包括以下重量份的原料:豆渣3.5~6.5份、嗜热链球菌0.1~0.2份、葡萄皮渣3.5~6.5份、保加利亚乳杆菌0.1~0.2份、增稠剂0.1~0.2份、卡拉胶1.5~2.5份、瓜尔豆胶0.1~0.2份、β‑葡聚糖0.5~1.5份。本发明以豆渣为原料,制得的膳食纤维粉末具有特殊香味、无豆渣原有的豆腥味和苦涩味、持水力高、吸水性强,且加工过程中不易失去水分,生理活性明显增强,并结合葡萄皮渣为原料,采用嗜热链球菌和保加利亚乳杆菌混合发酵技术活化其中的膳食纤维,本发明制得的全麦粉面包保水效果非常好,适合推广使用。
Description
技术领域
本发明涉及食品改良剂技术领域,尤其涉及一种保水效果好的全麦粉面包改良剂。
背景技术
面包是一种非常方便、深受大众喜欢的食品。但面包在储存过程中会发生老化现象,表现为表皮失去光泽、水分减少、硬化掉渣等,降低口感甚至变质,从而造成较大浪费。β-葡聚糖是一种水溶性膳食纤维,具备其凝胶、増稠、持水等食品加工特性,能够有效地延缓淀粉的老化、改善产品的质构特性,增加营养保健功能。
现有的全麦粉面包的保水性能较差,为此,本发明提出一种保水效果好的全麦粉面包改良剂。
发明内容
本发明的目的是为了解决现有技术中存在的缺点,而提出的一种保水效果好的全麦粉面包改良剂。
为了实现上述目的,本发明采用了如下技术方案:
一种保水效果好的全麦粉面包改良剂,包括以下重量份的原料:豆渣3.5~6.5份、嗜热链球菌0.1~0.2份、葡萄皮渣3.5~6.5份、保加利亚乳杆菌0.1~0.2份、乳化剂0.2~0.4份、增稠剂0.1~0.2份、卡拉胶1.5~2.5份、瓜尔豆胶0.1~0.2份、β-葡聚糖0.5~1.5份。
优选的,包括以下制备全麦粉面包改良剂的方法:将3.5~6.5份的豆渣、1.5~2.5份的卡拉胶、0.1~0.2份的瓜尔豆胶和0.5~1.5份的β-葡聚糖混合均匀后再与0.1~0.2份的嗜热链球菌、3.5~6.5份的葡萄皮渣、0.1~0.2份的保加利亚乳杆菌、0.1~0.2份的增稠剂和0.2~0.4份的乳化剂混匀,得到全麦粉面包改良剂。
优选的,包括以下制备全麦粉面包改良剂的方法:将3.5份的豆渣、1.5份的卡拉胶、0.1份的瓜尔豆胶和0.5份的β-葡聚糖混合均匀后再与0.1份的嗜热链球菌、3.5份的葡萄皮渣、0.1份的保加利亚乳杆菌、0.1份的增稠剂和0.2份的乳化剂混匀,得到全麦粉面包改良剂。
优选的,包括以下制备全麦粉面包改良剂的方法:将5.0份的豆渣、2份的卡拉胶、0.15份的瓜尔豆胶和1.0份的β-葡聚糖混合均匀后再与0.15份的嗜热链球菌、5.0份的葡萄皮渣、0.15份的保加利亚乳杆菌、0.15份的增稠剂和0.3份的乳化剂混匀,得到全麦粉面包改良剂。
优选的,包括以下制备全麦粉面包改良剂的方法:将6.5份的豆渣、2.5份的卡拉胶、0.2份的瓜尔豆胶和1.5份的β-葡聚糖混合均匀后再与0.2份的嗜热链球菌、6.5份的葡萄皮渣、0.2份的保加利亚乳杆菌、0.2份的增稠剂和0.4份的乳化剂混匀,得到全麦粉面包改良剂。
优选的,所述乳化剂为双乙酰酒石酸单双甘油酯、单硬脂酸甘油酯或蔗糖脂肪酸酯中的至少一种。
优选的,所述增稠剂为预糊化玉米淀粉、预糊化马铃薯淀粉、预糊化木薯淀粉或预糊化小麦淀粉中至少一种。
优选的,在常规的制作全麦粉面包程序中使用相当于面粉总质量的2%~3%的所述全麦粉面包改良剂。
与现有技术相比,本发明的有益效果是:本发明以豆渣为原料,制得的膳食纤维粉末具有特殊香味、无豆渣原有的豆腥味和苦涩味、持水力高、吸水性强,且加工过程中不易失去水分,生理活性明显增强,并结合葡萄皮渣为原料,采用嗜热链球菌和保加利亚乳杆菌混合发酵技术活化其中的膳食纤维,最终制得的产品中SDF的含量较原料中的SDF提高了很多,本发明制得的全麦粉面包保水效果非常好,适合推广使用。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。
实施例一
本发明提出的一种保水效果好的全麦粉面包改良剂,包括以下重量份的原料:豆渣3.5份、嗜热链球菌0.1份、葡萄皮渣3.5份、保加利亚乳杆菌0.1份、乳化剂0.2份、增稠剂0.1份、卡拉胶1.5份、瓜尔豆胶0.1份、β-葡聚糖0.5份。
本发明提出的一种保水效果好的全麦粉面包改良剂的制备方法,包括以下制备全麦粉面包改良剂的方法:将3.5份的豆渣、1.5份的卡拉胶、0.1份的瓜尔豆胶和0.5份的β-葡聚糖混合均匀后再与0.1份的嗜热链球菌、3.5份的葡萄皮渣、0.1份的保加利亚乳杆菌、0.1份的增稠剂和0.2份的乳化剂混匀,得到全麦粉面包改良剂。
实施例二
本发明提出的一种保水效果好的全麦粉面包改良剂,包括以下重量份的原料:豆渣5.0份、嗜热链球菌0.15份、葡萄皮渣5.0份、保加利亚乳杆菌0.15份、乳化剂0.3份、增稠剂0.15份、卡拉胶2.0份、瓜尔豆胶0.15份、β-葡聚糖1.0份。
本发明提出的一种保水效果好的全麦粉面包改良剂的制备方法,包括以下制备全麦粉面包改良剂的方法:将5.0份的豆渣、2份的卡拉胶、0.15份的瓜尔豆胶和1.0份的β-葡聚糖混合均匀后再与0.15份的嗜热链球菌、5.0份的葡萄皮渣、0.15份的保加利亚乳杆菌、0.15份的增稠剂和0.3份的乳化剂混匀,得到全麦粉面包改良剂。
实施例三
本发明提出的一种保水效果好的全麦粉面包改良剂,包括以下重量份的原料:豆渣6.5份、嗜热链球菌0.2份、葡萄皮渣6.5份、保加利亚乳杆菌0.2份、乳化剂0.4份、增稠剂0.2份、卡拉胶2.5份、瓜尔豆胶0.2份、β-葡聚糖1.5份。
本发明提出的一种保水效果好的全麦粉面包改良剂的制备方法,包括以下制备全麦粉面包改良剂的方法:将6.5份的豆渣、2.5份的卡拉胶、0.2份的瓜尔豆胶和1.5份的β-葡聚糖混合均匀后再与0.2份的嗜热链球菌、6.5份的葡萄皮渣、0.2份的保加利亚乳杆菌、0.2份的增稠剂和0.4份的乳化剂混匀,得到全麦粉面包改良剂。
将本发明的三个实施例和市面上销售的两个对比例制作全麦粉面包,放置1天、7天后面包水分活度如下表格:
本发明以豆渣为原料,制得的膳食纤维粉末具有特殊香味、无豆渣原有的豆腥味和苦涩味、持水力高、吸水性强,且加工过程中不易失去水分,生理活性明显增强,并结合葡萄皮渣为原料,采用嗜热链球菌和保加利亚乳杆菌混合发酵技术活化其中的膳食纤维,最终制得的产品中SDF的含量较原料中的SDF提高了很多,本发明制得的全麦粉面包保水效果非常好,适合推广使用。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (8)
1.一种保水效果好的全麦粉面包改良剂,其特征在于,包括以下重量份的原料:豆渣3.5~6.5份、嗜热链球菌0.1~0.2份、葡萄皮渣3.5~6.5份、保加利亚乳杆菌0.1~0.2份、乳化剂0.2~0.4份、增稠剂0.1~0.2份、卡拉胶1.5~2.5份、瓜尔豆胶0.1~0.2份、β-葡聚糖0.5~1.5份。
2.根据权利要求1所述的一种保水效果好的全麦粉面包改良剂,其特征在于,包括以下制备全麦粉面包改良剂的方法:将3.5~6.5份的豆渣、1.5~2.5份的卡拉胶、0.1~0.2份的瓜尔豆胶和0.5~1.5份的β-葡聚糖混合均匀后再与0.1~0.2份的嗜热链球菌、3.5~6.5份的葡萄皮渣、0.1~0.2份的保加利亚乳杆菌、0.1~0.2份的增稠剂和0.2~0.4份的乳化剂混匀,得到全麦粉面包改良剂。
3.根据权利要求2所述的一种保水效果好的全麦粉面包改良剂,其特征在于,包括以下制备全麦粉面包改良剂的方法:将3.5份的豆渣、1.5份的卡拉胶、0.1份的瓜尔豆胶和0.5份的β-葡聚糖混合均匀后再与0.1份的嗜热链球菌、3.5份的葡萄皮渣、0.1份的保加利亚乳杆菌、0.1份的增稠剂和0.2份的乳化剂混匀,得到全麦粉面包改良剂。
4.根据权利要求2所述的一种保水效果好的全麦粉面包改良剂,其特征在于,包括以下制备全麦粉面包改良剂的方法:将5.0份的豆渣、2份的卡拉胶、0.15份的瓜尔豆胶和1.0份的β-葡聚糖混合均匀后再与0.15份的嗜热链球菌、5.0份的葡萄皮渣、0.15份的保加利亚乳杆菌、0.15份的增稠剂和0.3份的乳化剂混匀,得到全麦粉面包改良剂。
5.根据权利要求2所述的一种保水效果好的全麦粉面包改良剂,其特征在于,包括以下制备全麦粉面包改良剂的方法:将6.5份的豆渣、2.5份的卡拉胶、0.2份的瓜尔豆胶和1.5份的β-葡聚糖混合均匀后再与0.2份的嗜热链球菌、6.5份的葡萄皮渣、0.2份的保加利亚乳杆菌、0.2份的增稠剂和0.4份的乳化剂混匀,得到全麦粉面包改良剂。
6.根据权利要求2所述的一种保水效果好的全麦粉面包改良剂,其特征在于,所述乳化剂为双乙酰酒石酸单双甘油酯、单硬脂酸甘油酯或蔗糖脂肪酸酯中的至少一种。
7.根据权利要求2所述的一种保水效果好的全麦粉面包改良剂,其特征在于,所述增稠剂为预糊化玉米淀粉、预糊化马铃薯淀粉、预糊化木薯淀粉或预糊化小麦淀粉中至少一种。
8.根据权利要求2所述的一种保水效果好的全麦粉面包改良剂,其特征在于,在常规的制作全麦粉面包程序中使用相当于面粉总质量的2%~3%的所述全麦粉面包改良剂。
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