CN113207927A - Method for making high-dietary-fiber bread suitable for weight-losing people - Google Patents
Method for making high-dietary-fiber bread suitable for weight-losing people Download PDFInfo
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- CN113207927A CN113207927A CN202110664720.8A CN202110664720A CN113207927A CN 113207927 A CN113207927 A CN 113207927A CN 202110664720 A CN202110664720 A CN 202110664720A CN 113207927 A CN113207927 A CN 113207927A
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Classifications
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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
- A21D2/362—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
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/045—Products made from materials other than rye or wheat flour from 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
-
- 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
- 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
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
-
- 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
- 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
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
Abstract
A method for preparing bread with high dietary fiber suitable for weight reducing people comprises colloid grinding bean dregs, protease treating, ultrasonic treating, cellulase treating, yeast pre-fermenting, dough fermenting, etc. to obtain dough with high dietary fiber; and then the high dietary fiber dough is molded and baked to prepare the bread. The bread prepared by the invention has the dietary fiber content higher than 10%, is high dietary fiber bread, and is suitable for weight-losing people; the soybean dietary fiber is subjected to colloid grinding refinement, enzyme treatment and yeast pre-fermentation, so that the palatability and dough stability of the high dietary fiber bread are improved.
Description
Technical Field
The invention belongs to the technical field of deep processing of agricultural products, and relates to a method for making high dietary fiber bread suitable for weight-losing people.
Background
Bread is one of the main food for the people in all countries of the world. Bread is generally a baked food prepared by using wheat flour as a main raw material, adding auxiliary materials such as yeast, eggs, grease, sugar, salt and the like, adding water to prepare dough, and performing processes such as cutting, forming, proofing, baking and the like.
Dietary fiber is a generic term for edible plant components, carbohydrates, and the like that are digested and absorbed by the human small intestine and fermented in the large intestine. Dietary fiber is listed as the seventh major nutrient following protein, fat, carbohydrates, vitamins, minerals and water, and its importance to the human body is seen. The bean dregs are byproducts of bean curd, soybean milk and the like, and contain rich dietary fibers.
With the improvement of living standard, the food refinement degree is higher and higher, the obese patients are increased day by day, and the current overweight and obese people in China are more than 3 hundred million people. Obesity not only affects the image and the action of a human body, but also brings many hidden dangers to health, such as hyperglycemia, hyperlipidemia, hypertension and the like; only in 2015, over 400 million deaths due to obesity have occurred worldwide. The world health organization has defined overweight, obesity as a chronic disease; slimming is not only a fashion topic, but also a health topic related to the body. Existing studies have shown that obesity is associated with too little dietary fiber intake. The dietary fiber has effects of resisting hunger, enhancing satiety, relaxing bowels, reducing blood lipid, and is beneficial for reducing weight.
Disclosure of Invention
The invention aims to provide a method for making high dietary fiber bread suitable for people with weight loss.
In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: a method for making high dietary fiber bread suitable for weight-losing people comprises the following steps:
step 1: grinding the bean dregs to the fineness of less than or equal to 100 mu m to obtain refined bean dregs;
step 2: mixing the refined bean dregs with the purified bean dregs according to the mass ratio of 1.0:1.5-2.0, then adding trypsin, stirring the mixed materials at the temperature of 35-42 ℃ and the rotating speed of 15-30r/min, and carrying out complex enzyme treatment for 2-4 h;
and step 3: putting the enzyme treated material obtained in the step (2) into an ultrasonic environment, and carrying out ultrasonic treatment for 10-25min under the conditions of ultrasonic frequency of 25-35KHz and power density of 0.3-0.5W/cm 2;
and 4, step 4: adding cellulase into the material after ultrasonic treatment, and treating the mixed material with complex enzyme at the temperature of 32-40 ℃ and the stirring speed of 15-30r/min for 1-2h to obtain cellulase treatment solution;
and 5: mixing and stirring 80-90 parts by weight of cellulase treatment liquid, 5-15 parts by weight of wheat flour, 0.5-5.0 parts by weight of white granulated sugar and 0.5-2.5 parts by weight of dry yeast uniformly, placing the mixed material in an environment with the temperature of 28-35 ℃ and the cleanliness higher than 1 ten thousand grade, and standing and fermenting for 2-4h to obtain yeast pre-fermentation liquid;
step 6: uniformly mixing 45-55 parts by weight of wheat flour, 40-50 parts by weight of yeast pre-fermentation liquid, 1-5 parts by weight of white granulated sugar, 1-5 parts by weight of milk powder, 5-15 parts by weight of egg liquid, 2.5-5.0 parts by weight of butter and 0-1 part by weight of vegetable oil, kneading into dough, placing in an environment with the temperature of 30-37 ℃, the relative humidity of 60-80% and the cleanliness of more than 1 ten thousand grade, standing and fermenting for 90-150min to obtain high dietary fiber dough;
and 7: uniformly dividing the high dietary fiber dough into flour blocks, molding the flour blocks, placing the molded flour blocks in an environment with the temperature of 30-40 ℃, the relative humidity of 60-80% and the cleanliness higher than 1 ten thousand grade, and standing for 10-20 min; then placing the bread into an oven, and baking the bread for 20-30min at the temperature of 170-190 ℃ to obtain the high dietary fiber bread.
The preferable technical scheme is as follows: the enzyme activity of the trypsin is 5-20 ten thousand U, and the addition amount of the trypsin is 0.25-1.0% of the mass of the refined bean dregs.
The preferable technical scheme is as follows: the enzyme activity of the cellulase is 5-20 ten thousand U, and the addition amount of the cellulase is 0.25-1.0% of the mass of the refined bean dregs.
Due to the application of the technical scheme, compared with the prior art, the invention has the advantages that:
1. the invention adopts trypsin to treat the bean dregs, removes residual protein and is beneficial to the dissociation of the soybean dietary fiber.
2. The mixed material after protease treatment is treated by ultrasonic waves, thereby playing the roles of inactivating protease and dissociating dietary fibers at the same time.
3. The problems of rough mouthfeel, loose texture and the like of bread are often caused by high addition amount of dietary fiber, and the palatability and dough stability of the high dietary fiber bread are improved by carrying out colloid grinding refinement, enzyme treatment and yeast pre-fermentation on the soybean dietary fiber.
Detailed Description
The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.
Example 1: method for making high-dietary-fiber bread suitable for weight-losing people
A method for making high dietary fiber bread suitable for people with weight loss is characterized by comprising the following technical steps.
(1) Pretreatment of bean dregs
The bean dregs material is a by-product produced by producing bean curd, soybean milk and the like by using soybeans, and has the water content of about 85 percent.
Grinding the bean dregs by a colloid mill with the rotation speed of 10000-15000r/min until the fineness is less than 100 mu m to obtain refined bean dregs for later use.
(2) Protease treatment
Mixing the refined bean dregs in the step (1) with food-grade purification according to the mass ratio of 1.0:1.8, adding trypsin, putting the mixed material into stirring type enzyme treatment equipment with controllable temperature, controlling the temperature at 40 ℃, stirring at the rotating speed of 20r/min, and carrying out complex enzyme treatment for 3 hours. The trypsin has the enzyme activity of 10 ten thousand U, and the addition amount of the trypsin is 0.6 percent of the refined bean dregs.
(3) Ultrasonic treatment
Putting the material treated by the protease in the step (2) into an ultrasonic environment, wherein the ultrasonic frequency is 30KHz, and the power density is 0.4W/cm2Under the condition, the ultrasonic treatment is carried out for 18 min.
(4) Cellulase treatment
And (4) adding cellulase into the material subjected to ultrasonic treatment in the step (3), putting the mixed material into stirring type enzyme treatment equipment with controllable temperature, controlling the temperature to be 36 ℃, and carrying out stirring at the rotating speed of 20r/min, and carrying out complex enzyme treatment for 1.5h to obtain a cellulase treatment solution. The cellulase has the enzyme activity of 10 ten thousand U, and the addition amount of the cellulase is 0.8 percent of that of the refined bean dregs.
(5) Pre-fermentation
Mixing 85 parts by weight of the cellulase treatment solution in the step (4), 10 parts by weight of wheat flour, 2.2 parts by weight of white granulated sugar and 1.5 parts by weight of dry yeast, and fully stirring; and (3) placing the mixed material in an environment with the temperature of 30 ℃ and the cleanliness higher than 1 ten thousand grade, and performing static culture for 3 hours to obtain yeast pre-fermentation liquid for later use.
The dry yeast is an active dry yeast product which still keeps strong fermentation capacity after the fresh baker's yeast is squeezed, dried and dehydrated.
(6) Making high dietary fiber dough
Fully and uniformly mixing 50 parts by weight of wheat flour, 45 parts by weight of (5) yeast pre-fermentation liquid, 3 parts by weight of white granulated sugar, 3 parts by weight of milk powder, 10 parts by weight of egg liquid, 3.5 parts by weight of butter and 0.5 part by weight of vegetable oil, kneading into dough, placing in an environment with the temperature of 35 ℃, the relative humidity of 70% and the cleanliness of more than 1 ten thousand grade, and standing and culturing for 120min to obtain high dietary fiber dough for later use.
(7) Bread making
And (5) molding. And (3) uniformly dividing the medium and high dietary fiber dough in the step (6) into 60 g/dough pieces, making the dough pieces into required shapes such as round, long strip, square, ring, roll and the like, placing the formed dough pieces in an environment with the temperature of 35 ℃, the relative humidity of 70% and the cleanliness of more than 1 ten thousand grade, and standing for 15 min.
And (5) baking. And (3) putting the formed dough blocks into an oven, and baking for 25min at the temperature of 180 ℃ to obtain the bread product.
The prepared bread has the dietary fiber content higher than 10 percent, is high dietary fiber bread, and is suitable for weight-losing people; the soybean dietary fiber is subjected to colloid grinding refinement, enzyme treatment and yeast pre-fermentation, so that the palatability and dough stability of the high dietary fiber bread are improved.
Example 2: method for making high-dietary-fiber bread suitable for weight-losing people
A method for making high dietary fiber bread suitable for weight-losing people comprises the following steps:
step 1: grinding the bean dregs to the fineness of less than or equal to 100 mu m to obtain refined bean dregs;
step 2: mixing the refined bean dregs with the purified bean dregs according to the mass ratio of 1.0:1.5, then adding trypsin, and treating the mixed materials for 2 hours at the temperature of 35 ℃ and the stirring speed of 15r/min by using complex enzyme;
and step 3: putting the enzyme treated material obtained in the step 2 into an ultrasonic environment, and carrying out ultrasonic treatment for 10min under the conditions of ultrasonic frequency of 25KHz and power density of 0.3W/cm 2;
and 4, step 4: adding cellulase into the material after ultrasonic treatment, and treating the mixed material with complex enzyme at the temperature of 32 ℃ and the stirring speed of 15r/min for 1h to obtain cellulase treatment liquid;
and 5: mixing and stirring 80 parts by weight of cellulase treatment liquid, 5 parts by weight of wheat flour, 0.5 part by weight of white granulated sugar and 0.5 part by weight of dry yeast uniformly, placing the mixed material in an environment with the temperature of 28 ℃ and the cleanliness of higher than 1 ten thousand grade, standing and fermenting for 2 hours to obtain yeast pre-fermentation liquid;
step 6: uniformly mixing 45 parts by weight of wheat flour, 40 parts by weight of yeast pre-fermentation liquid, 1 part by weight of white granulated sugar, 1 part by weight of milk powder, 5 parts by weight of egg liquid and 2.5 parts by weight of butter, kneading into dough, placing the dough in an environment with the temperature of 30 ℃, the relative humidity of 60% and the cleanliness of more than 1 ten thousand grade, and standing and fermenting for 90min to obtain high dietary fiber dough;
and 7: uniformly dividing the high dietary fiber dough into flour blocks, forming the flour blocks, placing the formed flour blocks in an environment with the temperature of 30 ℃, the relative humidity of 60% and the cleanliness of more than 1 ten thousand grade, and standing for 10 min; then placing into an oven, and baking at 170 deg.C for 20min to obtain high dietary fiber bread.
The preferred embodiment is: the enzyme activity of the trypsin is 5 ten thousand U, and the addition amount of the trypsin is 1.0 percent of the mass of the refined bean dregs.
The preferred embodiment is: the enzyme activity of the cellulase is 5 ten thousand U, and the addition amount of the cellulase is 1.0 percent of the mass of the refined bean dregs.
Example 3: method for making high-dietary-fiber bread suitable for weight-losing people
A method for making high dietary fiber bread suitable for weight-losing people comprises the following steps:
step 1: grinding the bean dregs to the fineness of less than or equal to 100 mu m to obtain refined bean dregs;
step 2: mixing the refined bean dregs with the purified bean dregs according to the mass ratio of 1.0:2.0, then adding trypsin, and treating the mixed materials for 4 hours at the temperature of 42 ℃ and the stirring speed of 30r/min by using complex enzyme;
and step 3: putting the enzyme treated material obtained in the step 2 into an ultrasonic environment, and performing ultrasonic treatment at the frequency of 35KHz and the power density of 0.5W/cm2Under the condition, carrying out ultrasonic treatment for 25 min;
and 4, step 4: adding cellulase into the material after ultrasonic treatment, and treating the mixed material with complex enzyme at 40 ℃ and a stirring speed of 30r/min for 2h to obtain a cellulase treatment solution;
and 5: mixing and stirring 90 parts by weight of cellulase treatment liquid, 15 parts by weight of wheat flour, 5.0 parts by weight of white granulated sugar and 2.5 parts by weight of dry yeast uniformly, placing the mixed material in an environment with the temperature of 35 ℃ and the cleanliness higher than 1 ten thousand grade, and standing and fermenting for 4 hours to obtain yeast pre-fermentation liquid;
step 6: uniformly mixing 55 parts by weight of wheat flour, 50 parts by weight of yeast pre-fermentation liquid, 5 parts by weight of white granulated sugar, 5 parts by weight of milk powder, 15 parts by weight of egg liquid, 5.0 parts by weight of butter and 1 part by weight of vegetable oil, kneading into dough, placing the dough in an environment with the temperature of 37 ℃, the relative humidity of 80% and the cleanliness of more than 1 ten thousand grade, standing and fermenting for 150min to obtain high dietary fiber dough;
and 7: uniformly dividing the high dietary fiber dough into flour blocks, forming the flour blocks, placing the formed flour blocks in an environment with the temperature of 40 ℃, the relative humidity of 80% and the cleanliness of more than 1 ten thousand grade, and standing for 20 min; then placing into an oven, and baking at 190 deg.C for 30min to obtain high dietary fiber bread.
The preferred embodiment is: the enzyme activity of the trypsin is 20 ten thousand U, and the addition amount of the trypsin is 0.25 percent of the mass of the refined bean dregs.
The preferred embodiment is: the enzyme activity of the cellulase is 20 ten thousand U, and the addition amount of the cellulase is 0.25 percent of the mass of the refined bean dregs.
The foregoing is illustrative of the preferred embodiment of the present invention and is not to be construed as limiting thereof in any way, and any modifications or variations thereof that fall within the spirit of the invention are intended to be included within the scope thereof.
Claims (3)
1. A method for making high dietary fiber bread suitable for people with weight loss is characterized in that: comprises the following steps:
step 1: grinding the bean dregs to the fineness of less than or equal to 100 mu m to obtain refined bean dregs;
step 2: mixing the refined bean dregs with the purified bean dregs according to the mass ratio of 1.0:1.5-2.0, then adding trypsin, stirring the mixed materials at the temperature of 35-42 ℃ and the rotating speed of 15-30r/min, and carrying out complex enzyme treatment for 2-4 h;
and step 3: putting the enzyme treated material obtained in the step (2) into an ultrasonic environment, and carrying out ultrasonic treatment for 10-25min under the conditions of ultrasonic frequency of 25-35KHz and power density of 0.3-0.5W/cm 2;
and 4, step 4: adding cellulase into the material after ultrasonic treatment, and treating the mixed material with complex enzyme at the temperature of 32-40 ℃ and the stirring speed of 15-30r/min for 1-2h to obtain cellulase treatment solution;
and 5: mixing and stirring 80-90 parts by weight of cellulase treatment liquid, 5-15 parts by weight of wheat flour, 0.5-5.0 parts by weight of white granulated sugar and 0.5-2.5 parts by weight of dry yeast uniformly, placing the mixed material in an environment with the temperature of 28-35 ℃ and the cleanliness higher than 1 ten thousand grade, and standing and fermenting for 2-4h to obtain yeast pre-fermentation liquid;
step 6: uniformly mixing 45-55 parts by weight of wheat flour, 40-50 parts by weight of yeast pre-fermentation liquid, 1-5 parts by weight of white granulated sugar, 1-5 parts by weight of milk powder, 5-15 parts by weight of egg liquid, 2.5-5.0 parts by weight of butter and 0-1 part by weight of vegetable oil, kneading into dough, placing in an environment with the temperature of 30-37 ℃, the relative humidity of 60-80% and the cleanliness of more than 1 ten thousand grade, standing and fermenting for 90-150min to obtain high dietary fiber dough;
and 7: uniformly dividing the high dietary fiber dough into flour blocks, molding the flour blocks, placing the molded flour blocks in an environment with the temperature of 30-40 ℃, the relative humidity of 60-80% and the cleanliness higher than 1 ten thousand grade, and standing for 10-20 min; then placing the bread into an oven, and baking the bread for 20-30min at the temperature of 170-190 ℃ to obtain the high dietary fiber bread.
2. The method for making the high dietary fiber bread suitable for people with obesity according to claim 1, wherein the method comprises the following steps: the enzyme activity of the trypsin is 5-20 ten thousand U, and the addition amount of the trypsin is 0.25-1.0% of the mass of the refined bean dregs.
3. The method for making the high dietary fiber bread suitable for people with obesity according to claim 1, wherein the method comprises the following steps: the enzyme activity of the cellulase is 5-20 ten thousand U, and the addition amount of the cellulase is 0.25-1.0% of the mass of the refined bean dregs.
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| CN202110664720.8A CN113207927A (en) | 2021-06-16 | 2021-06-16 | Method for making high-dietary-fiber bread suitable for weight-losing people |
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| CN202110664720.8A CN113207927A (en) | 2021-06-16 | 2021-06-16 | Method for making high-dietary-fiber bread suitable for weight-losing people |
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Citations (7)
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| JP2004344058A (en) * | 2003-05-22 | 2004-12-09 | Hoshino Kagaku Kk | Method for producing fermented bean curd refuse and wheat flour processed food containing fermented bean curd refuse |
| JP2007082531A (en) * | 2005-08-26 | 2007-04-05 | Fuji Oil Co Ltd | Dietary fiber-containing food |
| CN104286071A (en) * | 2014-09-18 | 2015-01-21 | 江南大学 | High-dietary-fiber health bread containing high phospholipase active lipase and hemicellulase and making method thereof |
| CN105076302A (en) * | 2015-08-20 | 2015-11-25 | 徐静 | High-dietary-fiber bread and preparing method thereof |
| CN106212616A (en) * | 2016-09-07 | 2016-12-14 | 淮南市农康食品有限公司 | A kind of preparation method of composite dietary cookies |
| US20190029272A1 (en) * | 2016-02-10 | 2019-01-31 | Novozymes A/S | Preparation of a Baked Product Comprising Fibers Treated by a Cellulase |
| CN111264878A (en) * | 2020-03-14 | 2020-06-12 | 山东禹王生态食业有限公司 | Preparation method of soybean dietary fiber powder with high soluble dietary fiber and low beany flavor |
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2021
- 2021-06-16 CN CN202110664720.8A patent/CN113207927A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004344058A (en) * | 2003-05-22 | 2004-12-09 | Hoshino Kagaku Kk | Method for producing fermented bean curd refuse and wheat flour processed food containing fermented bean curd refuse |
| JP2007082531A (en) * | 2005-08-26 | 2007-04-05 | Fuji Oil Co Ltd | Dietary fiber-containing food |
| CN104286071A (en) * | 2014-09-18 | 2015-01-21 | 江南大学 | High-dietary-fiber health bread containing high phospholipase active lipase and hemicellulase and making method thereof |
| CN105076302A (en) * | 2015-08-20 | 2015-11-25 | 徐静 | High-dietary-fiber bread and preparing method thereof |
| US20190029272A1 (en) * | 2016-02-10 | 2019-01-31 | Novozymes A/S | Preparation of a Baked Product Comprising Fibers Treated by a Cellulase |
| CN106212616A (en) * | 2016-09-07 | 2016-12-14 | 淮南市农康食品有限公司 | A kind of preparation method of composite dietary cookies |
| CN111264878A (en) * | 2020-03-14 | 2020-06-12 | 山东禹王生态食业有限公司 | Preparation method of soybean dietary fiber powder with high soluble dietary fiber and low beany flavor |
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