CN115812905A - Preparation method of steamed bread rich in Omega-3 fatty acid - Google Patents
Preparation method of steamed bread rich in Omega-3 fatty acid Download PDFInfo
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- 229940012843 omega-3 fatty acid Drugs 0.000 title claims abstract description 20
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Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a preparation method of steamed bread rich in Omega-3 fatty acid, which comprises the following steps: mixing lactobacillus plantarum, lactobacillus rhamnosus and active dry yeast powder with water and flour, kneading uniformly, and performing primary fermentation to obtain fermented sour dough; mixing semen Lini, chia seed, semen Sesami and semen Juglandis, parching, adding fructose and glucose syrup, and mixing; adding hot water into the fermented sour dough, stirring to form a paste, adding flour and active dry yeast powder into the paste, kneading until the paste is smooth to obtain a cake, smearing linseed oil on the surface of the cake, dispersing the mixture obtained in the step S2 on the cake, performing secondary fermentation, and steaming to obtain the health-care food. The steamed bread provided by the invention is added with sour dough, has a taste obviously different from that of common yeast steamed bread, has a unique old yeast flavor, is rich in nutrition, has a high Omega-3 fatty acid content, and is strong in satiety.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a preparation method of steamed bread rich in Omega-3 fatty acid.
Background
Omega-3 fatty acids are called "essential" fatty acids because they cannot be produced by the human body and must be provided by the diet to ensure a healthy need. The source of Omega-3 fatty acids is limited. Unlike other fatty acids that are widely found in food products, these Omega-3 fatty acids are found primarily in fish, certain vegetables and nuts that are rich in fat. Functionally, omega-3 fatty acids can have a wide range of effects on cell function. In addition to being an energy source, these fatty acids are important factors in determining the physicochemical properties of cell membranes, and also serve as substrates for the production of signaling molecules or functional mediators and as regulators of gene expression. Thus, omega-3 fatty acids can profoundly affect physiological activities and pathological processes through a variety of mechanisms.
Research reports indicate that the fat intake in the daily diet of Chinese residents is in a rapid increasing trend, but the intake proportion of saturated fatty acids is increased, the intake proportion of polyunsaturated fatty acids is reduced, and the intake proportion of Omega-3 polyunsaturated fatty acids is always lower. At present, the proportion of cholesterol obtained from the daily diet of Chinese people is higher and higher, the incidence rates of various chronic diseases and cardiovascular and cerebrovascular diseases are increased year by year, and the lack of Omega-3 fatty acid for a long time causes insufficient prevention of the health hidden troubles, which is worried about.
The steamed bread is a staple food which is widely popular with people in China, but the steamed bread prepared by using commercial yeast belongs to pure yeast fermentation, and the steamed bread contains a single enzyme system and has a relatively mediocre taste. The traditional sour dough steamed bun has excellent flavor, but the system flora composition is complex, the fermentation process is not easy to control, the product quality is unstable, the temperature and the climate and different flavors of operators have great fluctuation, and various problems such as exogenous mixed bacteria pollution and the like exist, so that the industrial production is difficult, and the taste of the old steamed bun remained in the memory is difficult to reproduce.
Although the steamed bread is a popular staple food, the main ingredients of the steamed bread are delicate carbohydrate, the nutrition is too single, the satiety is not strong, and the mouthfeel is more moderate and less popular with young people.
Disclosure of Invention
In order to solve the problems, the invention develops the steamed bread which is excellent in flavor, rich in Omega-3 fatty acid and has satiety by adding sour dough to improve the flavor of the steamed bread and combining the addition of nut seeds rich in Omega-3 and oil raw materials.
The first purpose of the invention is to provide a preparation method of steamed bread rich in Omega-3 fatty acid, which comprises the following steps:
s1, mixing lactobacillus plantarum, lactobacillus rhamnosus and active dry yeast powder with water and flour, kneading uniformly, and performing primary fermentation to obtain fermented sour dough;
s2, mixing and stir-frying flaxseed, chia seed, sesame and walnut kernel, adding high fructose corn syrup, and uniformly mixing;
and S3, adding hot water into the fermented sour dough, stirring to form a paste, adding flour and active dry yeast powder into the paste, kneading until the flour and the active dry yeast powder are smooth to obtain a cake, smearing linseed oil on the surface of the cake, dispersing the mixture obtained in the S2 on the cake, performing secondary fermentation, and steaming to obtain the steamed bread rich in Omega-3 fatty acid.
Furthermore, the viable count of the lactobacillus plantarum is not less than 3000 hundred million CFU/g.
Furthermore, the viable count of the lactobacillus rhamnosus is not less than 1000 hundred million CFU/g.
Further, in the step S1, the mass ratio of the lactobacillus plantarum to the lactobacillus rhamnosus to the active dry yeast powder to the water to the flour is 0.2 to 0.4.
Further, the primary fermentation is carried out for 7-10 h at 30-39 ℃ and 70-80% humidity.
Further, the active dry yeast powder is Angel active dry yeast.
Further, the hot water is water with the temperature of 35-40 ℃.
Further, the secondary fermentation is carried out for 30-60 min at 30-39 ℃ and 70-80% humidity.
Further, the mass ratio of the flaxseed, the chia seed, the sesame, the walnut kernel and the high fructose corn syrup is (3-4).
The second purpose of the invention is to provide the steamed bread rich in Omega-3 fatty acid prepared by the preparation method.
The invention has the beneficial effects that:
the traditional yeast steamed bun has a relatively moderate flavor, and the steamed bun provided by the invention is obviously different from the common yeast steamed bun in taste due to the addition of the sour dough, and has a unique old yeast flavor. Meanwhile, the invention solves the problems of weak satiety and single nutrition of the conventional steamed bread on the basis of improving the flavor of the steamed bread by screening fermentation strains and optimizing raw materials, and improves the intake of Omega-3 fatty acid.
Detailed Description
The present invention is further described below in conjunction with specific examples to enable those skilled in the art to better understand the present invention and to practice it, but the examples are not intended to limit the present invention.
The preparation method of the steamed bun with steamed twisted roll comprises the following steps:
(1) 0.2-0.4 g (3000 hundred million CFU/g) of lactobacillus plantarum, 0.1-0.2 g (1000 hundred million CFU/g) of lactobacillus rhamnosus, 0.2-0.5 g of active dry yeast powder (Angel active dry yeast), 100-120 g of water and 180-220 g of flour are mixed uniformly, kneaded to be uniform and fermented for one time under the conditions of 30-39 ℃ and 70-80% of humidity for 7-10 hours to obtain fermented sourdough.
(2) Preparing mixed seeds and nuts: uniformly mixing 15-20 g of flaxseed, 10-20 g of chia seed, 5-10 g of white sesame and 5-10 g of walnut kernel, stir-frying for 4-8 min with an iron pot with medium fire, frying until fragrance is produced, then adding 15-20 g of high fructose corn syrup, and uniformly mixing.
(3) Taking out 120g of the sour dough obtained in the step (1), adding 140-200 g of hot water (35-40 ℃) and stirring to form uniform paste for later use; mixing 250-300 g of flour and 1-1.5 g of active dry yeast powder (Angel active dry yeast), stirring uniformly, adding the above-mentioned batter, kneading until the surface is smooth and not sticky, and then pressing into strip-shaped pancake with uniform thickness. And (3) smearing 10-15 g of linseed oil on the upward surface of the flour cake, uniformly coating, uniformly spreading the seeds and nuts in the step (2) on the flour cake, folding into 3-4 layers of strips, and dividing the strips into 50-80 g of small rolls. And (3) performing secondary fermentation on the small rolls under the fermentation conditions of 30-39 ℃ and 70-80% humidity for 30-60 min, and steaming the small rolls for 10-15 min at 100 ℃ by using a steam box after fermentation is finished to obtain the finished product steamed rolls.
Example 1
(1) Mixing lactobacillus plantarum 0.2g (3000 hundred million CFU/g), lactobacillus rhamnosus 0.1g (1000 hundred million CFU/g), active dry yeast powder (Angel active dry yeast) 0.25g, water 110g and flour 200g uniformly, kneading the mixture uniformly, and performing primary fermentation under the fermentation condition of 32 ℃ and 80% humidity for 8h to obtain fermented sour dough.
(2) Preparing mixed seed nuts: uniformly mixing 15g of flaxseed, 10g of chia seed, 10g of white sesame and 10g of walnut kernel, stir-frying for 4-8 min with an iron pan with medium fire until fragrance is obtained, adding 16g of high fructose corn syrup, and uniformly mixing.
(3) Taking out 120g of the sour dough obtained in the step (1), adding 150g of hot water (35-40 ℃) and stirring to form uniform paste for later use; mixing flour 250g and active dried yeast powder 1.2g (Angel active dried yeast), stirring, adding the above paste, kneading until the surface is smooth and not sticky, and pressing into strip-shaped cake with uniform thickness. Smearing 11g of linseed oil on the upward surface of the flour cake, then uniformly coating, then uniformly spreading the seeds and nuts in the step (2) on the flour cake, finally folding the flour cake, folding into 3-4 layers of strips, and then dividing the strips into 50-80 g of small rolls. And (3) performing secondary fermentation on the small rolls under the fermentation condition of 32 ℃ and 80% humidity for 46min, and steaming the small rolls for 10-15 min at 100 ℃ by using a steam box after fermentation is finished to obtain finished product steamed rolls.
Example 2
(1) Mixing lactobacillus plantarum 0.4g (3000 hundred million CFU/g), lactobacillus rhamnosus 0.2g (1000 hundred million CFU/g), active dry yeast powder (Angel active dry yeast) 0.5g, water 100g and flour 180g, kneading uniformly, fermenting at 38 deg.C and 70% humidity for 9h to obtain fermented sour dough.
(2) Preparing mixed seed nuts: 20g of flaxseed, 18g of chia seed, 5g of white sesame and 6g of walnut kernel are uniformly mixed, stir-fried for 4-8 min by using an iron pot with medium fire, and then 20g of high fructose corn syrup is added and uniformly mixed.
(3) Taking out 120g of the sour dough obtained in the step (1), adding 200g of hot water (35-40 ℃) and stirring to form uniform paste for later use; mixing flour 280g and active dry yeast powder 1.5g (Angel active dry yeast), stirring, adding the above paste, kneading until the surface is smooth and not sticky, and pressing into strip-shaped pancake with uniform thickness. And (3) smearing 15g of linseed oil on the upward surface of the flour cake, uniformly coating, uniformly spreading the seeds and nuts in the step (2) on the flour cake, folding into 3-4 layers of strips, and dividing the strips into 50-80 g of small rolls. And (3) performing secondary fermentation on the small rolls under the fermentation condition of 38 ℃ and 70% humidity for 60min, and steaming the small rolls for 10-15 min at 100 ℃ by using a steam box after fermentation is finished to obtain finished product steamed rolls.
Example 3
(1) Mixing lactobacillus plantarum 0.3g (3000 hundred million CFU/g), lactobacillus rhamnosus 0.15g (1000 hundred million CFU/g), active dry yeast powder (Angel active dry yeast) 0.4g, water 120g and flour 220g uniformly, kneading the mixture uniformly, and performing primary fermentation under the fermentation condition of 35 ℃ and 75% humidity for 7 hours to obtain fermented sour dough.
(2) Preparing mixed seed nuts: mixing evenly 17g of flaxseed, 20g of chia seed, 7g of white sesame and 5g of walnut kernel, stir-frying for 4-8 min with an iron pan with medium fire until the fragrance is obtained, adding 15g of high fructose corn syrup, and mixing evenly.
(3) Taking out 120g of the sour dough obtained in the step (1), adding 140g of hot water (35-40 ℃), and stirring to form uniform paste for later use; mixing flour 300g and active dried yeast powder 1g (Angel active dried yeast), stirring, adding the above paste, kneading until the surface is smooth and not sticky, and pressing into strip-shaped cake. And (3) coating 10g of linseed oil on the upward surface of the flour cake, then uniformly coating, then uniformly spreading the seeds and nuts in the step (2) on the flour cake, finally folding the flour cake, folding the flour cake into 3-4 layers of strips, and then dividing the strips into 50-80 g of small rolls. And (3) performing secondary fermentation on the small rolls under the fermentation condition of 35 ℃ and 75% humidity for 30min, and steaming the small rolls for 10-15 min at 100 ℃ by using a steam box after fermentation is finished to obtain finished product steamed rolls.
Comparative example 1
The lactobacillus plantarum was replaced by lactobacillus fermentum, the rest being the same as in example 1.
Comparative example 2
The procedure of example 1 was followed except that Lactobacillus rhamnosus was replaced with Lactobacillus brevis.
Comparative example 3
The steamed bun was fermented with commercial yeast as in example 1.
Test example
(1) The steamed breads prepared in examples 1-3 and comparative examples 1-2 were subjected to Omega-3 fatty acid content determination, and the results are shown in the following table.
TABLE 1 Omega-3 content of different steamed bread
(2) And (3) flavor comparison: and selecting ten persons for scoring, and taking an average value after removing the highest value and the lowest value.
TABLE 2 evaluation criteria for steamed bun flavor
TABLE 3 flavor evaluation scores for different steamed buns
| Item | Example 1 | Comparative example 1 | Comparative example 2 | Comparative example 3 |
| Fragrance | 8.8 | 8.3 | 8.2 | 7.5 |
| Feeling of acidity | 9.1 | 8.6 | 8.5 | 6.3 |
| Taste of the product | 8.3 | 8.6 | 9.0 | 7.5 |
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Various other modifications and alterations will occur to those skilled in the art upon reading the foregoing description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications of the invention may be made without departing from the spirit or scope of the invention.
Claims (10)
1. A preparation method of steamed bread rich in Omega-3 fatty acid is characterized by comprising the following steps:
s1, mixing lactobacillus plantarum, lactobacillus rhamnosus and active dry yeast powder with water and flour, kneading uniformly, and performing primary fermentation to obtain fermented sour dough;
s2, mixing and stir-frying flaxseed, chia seed, sesame and walnut kernel, adding high fructose corn syrup, and uniformly mixing;
and S3, adding hot water into the fermented sour dough, stirring to form a paste, adding flour and active dry yeast powder into the paste, kneading until the flour and the active dry yeast powder are smooth to obtain a cake, smearing linseed oil on the surface of the cake, dispersing the mixture obtained in the S2 on the cake, performing secondary fermentation, and steaming to obtain the steamed bread rich in Omega-3 fatty acid.
2. The method of claim 1, wherein: the viable count of the lactobacillus plantarum is not less than 3000 hundred million CFU/g.
3. The method of claim 1, wherein: the viable count of the lactobacillus rhamnosus is not less than 1000 hundred million CFU/g.
4. The method of claim 1, wherein: in the step S1, the mass ratio of the lactobacillus plantarum to the lactobacillus rhamnosus to the active dry yeast powder to the water to the flour is 0.2-0.4.
5. The method of claim 1, wherein: the primary fermentation is carried out for 7-10 h at 30-39 ℃ and 70-80% humidity.
6. The method of claim 1, wherein: the active dry yeast powder is Angel active dry yeast.
7. The method of claim 1, wherein: the hot water is water with the temperature of 35-40 ℃.
8. The method of claim 1, wherein: the secondary fermentation is carried out for 30-60 min at 30-39 ℃ and 70-80% humidity.
9. The method of claim 1, wherein: the mass ratio of the flaxseed to the chia seed to the sesame to the walnut kernel to the high fructose corn syrup is 3-4.
10. Steamed bread rich in Omega-3 fatty acids prepared by the preparation method according to any one of claims 1 to 9.
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2022
- 2022-12-28 CN CN202211699674.6A patent/CN115812905A/en active Pending
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