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Nutritional health bread rich in wheat bran dietary fiber and preparation method of nutritional health bread

A technology of dietary fiber and bran, which is applied in baked food, food science, dough processing, etc., can solve the problems affecting the taste of bread and unrealized large-scale production, so as to change the rheological characteristics and nutritional characteristics and improve nutrition Sexuality and functionality, a full-bodied effect

Inactive Publication Date: 2014-12-31
QINGDAO JIARUI BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, bran is often added directly in the bread making process. Because the dietary fiber of bran is mostly insoluble dietary fiber, it is difficult to play its due effect, and it affects the taste of bread. Large-scale production has not yet been realized.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The nutritious and healthy bread rich in bran dietary fiber, the specific preparation steps are as follows:

[0025] (1) Preparation of bran dietary fiber: Soak the bran in water for 15-30 minutes, wash with water, remove part of the protein and starch, and collect the wet bran for later use; add water until the weight ratio of bran to water is 1:8-1: 10. Use citric acid to adjust the pH to 5.0-6.0, stir at 45-60°C for 2-4 hours, decompose phytic acid, then wash with water until neutral, and adjust the weight ratio of bran to water to 1:8-1:10; Add 1-2% protease, under the conditions of pH 5.0 and 25°C, enzymatically hydrolyze for 30-60 min with the assistance of ultrasonic waves, boil to inactivate the enzyme after enzymolysis; add 0.1-0.3% α-amylase again, at pH 6 .0 and 30°C, under the assisted action of ultrasonic waves, enzymolyze for 20 to 30 minutes, boil to inactivate the enzyme after enzymolysis; filter the bran liquid after enzymolysis treatment, wash with wat...

Embodiment 2

[0036] The nutritious and healthy bread rich in bran dietary fiber, the specific preparation steps are as follows:

[0037](1) Preparation of bran dietary fiber: Soak the bran in water for 15-30 minutes, wash with water, remove part of the protein and starch, and collect the wet bran for later use; add water until the weight ratio of bran to water is 1:8-1: 10. Use citric acid to adjust the pH to 5.0-6.0, stir at 45-60°C for 2-4 hours, decompose phytic acid, then wash with water until neutral, and adjust the weight ratio of bran to water to 1:8-1:10; Add 1-2% protease, under the conditions of pH 5.0 and 25°C, enzymatically hydrolyze for 30-60 min with the assistance of ultrasonic waves, boil to inactivate the enzyme after enzymolysis; add 0.1-0.3% α-amylase again, at pH 6 .0 and 30°C, under the assisted action of ultrasonic waves, enzymolyze for 20 to 30 minutes, boil to inactivate the enzyme after enzymolysis; filter the bran liquid after enzymolysis treatment, wash with wate...

Embodiment 3

[0048] The nutritious and healthy bread rich in bran dietary fiber, the specific preparation steps are as follows:

[0049] (1) Preparation of bran dietary fiber: Soak the bran in water for 15-30 minutes, wash with water, remove part of the protein and starch, and collect the wet bran for later use; add water until the weight ratio of bran to water is 1:8-1: 10. Use citric acid to adjust the pH to 5.0-6.0, stir at 45-60°C for 2-4 hours, decompose phytic acid, then wash with water until neutral, and adjust the weight ratio of bran to water to 1:8-1:10; Add 1-2% protease, under the conditions of pH 5.0 and 25°C, enzymatically hydrolyze for 30-60 min with the assistance of ultrasonic waves, boil to inactivate the enzyme after enzymolysis; add 0.1-0.3% α-amylase again, at pH 6 .0 and 30°C, under the assisted action of ultrasonic waves, enzymolyze for 20 to 30 minutes, boil to inactivate the enzyme after enzymolysis; filter the bran liquid after enzymolysis treatment, wash with wat...

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Abstract

The invention discloses a nutritional health bread rich in wheat bran dietary fiber and a preparation method of the nutritional health bread. The bread is light brown, full in appearance, smooth in surface and normal in size, and does not have cracks and is not deformed. The internal structure is uniformly spongy, fine, soft and flexible, and the bread has light fresh scent and sweet taste of wheat bran, does not have pungent smell, and is good in palatability. The bread has the advantages as follows: 1 the dietary fiber prepared from the raw material of wheat bran through compound enzymolysis is added into the bread, and the dietary fiber has the functions of moistening lung, moisturizing skin, preventing and resisting cancer, strengthening the spleen and harmonizing the stomach, blackening and strengthening hair and clearing intestines and stomach, so that the nutrition and functionality of the nutritional bread are improved; 2 the bran is soaked, washed and rinsed so as to remove protein, starch and phytic acid, so that the palatability of the bread is improved; 3 the water-soluble dietary fiber is added in raw materials of the bread, so that the rheological property and nutritional property of the bread are changed, and the nutrition arrangement of the bread is scientific and reasonable.

Description

Technical field [0001] The present invention involves a nutritional care bread and production method rich in bran -rich dietary fiber, which belongs to the field of food processing. Background technique [0002] Bread is a commonly used food for people. It uses wheat flour as the main raw material. It is produced by ingredients, dough, fermentation, molding, and baking. It is easy to carry and use.The main breakfast food.However, with the improvement of people's living standards and the change of life concepts, people are not only full of food, but also pursue their nutritional, functional, and health care. [0003] Dietary fiber is currently recognized as a functional food base internationally internationally. It is called the "seventh nutrients" of 6 major nutrients except water, protein, sugar, lipids, vitamins, and minerals.One of the most concerned about the food industry in the 21st century, which has special health functions and food modification.Dietary fiber can be used ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/02A21D2/36
Inventor 董书阁侯文燕董静静代书强陈希凯
Owner QINGDAO JIARUI BIOLOGICAL TECH
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