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A kind of potato dietary fiber bread and making method thereof

A technology of dietary fiber and production method, which is applied to the field of potato dietary fiber bread and its production, can solve the problem of not preparing food, etc., and achieve the effects of improving nutritional value, improving skin and internal color and luster, and improving gas holding capacity.

Active Publication Date: 2016-07-06
北京中农探味科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But this application does not prepare specific food

Method used

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  • A kind of potato dietary fiber bread and making method thereof
  • A kind of potato dietary fiber bread and making method thereof
  • A kind of potato dietary fiber bread and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Embodiment 1: the raw material of potato dietary fiber bread

[0042] The raw materials of the potato dietary fiber bread are raw potato coarse dietary fiber powder, potato coarse dietary fiber superfine powder, high static pressure synergistic enzymolysis modified potato coarse dietary fiber powder, extruded potato coarse dietary fiber powder, potato starch, potato Composition of pregelatinized starch, citrus pectin, blueberry pectin, acacia gum, rice protein, peanut protein, trehalose, salt, and yeast. The mass ratio of the above ingredients is: 30:25:12:8:6:10: 1.5:1.5:2:1:0.6:0.5:0.4:1.5.

Embodiment 2

[0043] Embodiment 2: the raw material of potato dietary fiber bread

[0044] The raw materials of the potato dietary fiber bread are raw potato coarse dietary fiber powder, potato coarse dietary fiber superfine powder, high static pressure synergistic enzymolysis modified potato coarse dietary fiber powder, extruded potato coarse dietary fiber powder, potato starch, potato Aging starch, sweet potato pectin, pomelo peel pectin, carrageenan, chickpea protein, soybean protein, trehalose, salt, yeast, the mass ratio of the above ingredients is: 25:30:10:8:6:11 :2:1.5:2:0.6:1:0.8:0.6:1.5.

Embodiment 3

[0046] The present embodiment is the raw material that provides according to embodiment 1, prepares potato dietary fiber bread, specifically comprises the following steps:

[0047] 1) According to the composition of raw materials in Example 1, citrus pectin, blueberry pectin, and gum arabic were dissolved in water (at a temperature of 60° C.) of 20% of the mixed powder quality to make a food gum gel solution;

[0048] 2) According to the raw material composition of Example 1, take yeast (derived from Saccharomyces) and dissolve it in 37°C warm water with 10% of the mass of mixed powder to prepare a yeast solution, place it in a constant temperature incubator for activation, and activate it for 10 minutes. The temperature is 37°C;

[0049] 3) According to the composition of raw materials in Example 1, take potato coarse dietary fiber powder, potato coarse dietary fiber superfine powder, high static pressure synergistic enzymolysis modified potato coarse dietary fiber powder, ex...

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Abstract

The invention relates to the field of foods, in particular to potato dietary fiber bread and a making method of the potato dietary fiber bread. The potato dietary fiber bread comprises, by mass, 10 parts to 40 parts of potato coarse dietary fiber starch, 10 parts to 40 parts of potato coarse dietary fiber submicron powder, 10 parts to 20 parts of high-hydrostatic-pressure synergetic enzymatic hydrolysis modified potato coarse dietary fiber powder, 4 parts to 12 parts of extrusion potato coarse dietary fiber powder, 5 parts to 12 parts of potato starch, 5 parts to 13 parts of potato modified starch, 2 parts to 6 parts of food gum, 1 part to 3 parts of egg white, 0.5 part to 3 parts of sugar, 0 part to 1 part of salt and 1 part to 3 parts of yeast. The potato dietary fiber bread does not contain gluten, the contents of protein, mineral substances, dietary fibers, vitamins and antioxidants are obviously higher than the contents of protein, mineral substances, dietary fibers, vitamins and antioxidants in existing wheat bread, and the potato dietary fiber bread is suitable for being eaten by the crowd allergic to wheat or celiac disease patients.

Description

technical field [0001] The invention relates to the field of food, in particular to a potato dietary fiber bread and a preparation method thereof. Background technique [0002] Bread is one of the common fermented foods. Traditional bread is generally made of wheat flour. Gliadin and glutenin are necessary for the fermentation of bread, and can form a unique network structure of gluten to obtain a dough with good strength, elasticity and gas holding capacity. With the development of the economy and the improvement of people's living standards, consumers' demand for dietary nutrition is also increasing. At present, processing by-products from different sources are added to bread to improve the nutritional value of bread products, such as sweet potato residue, peanut residue, tofu residue, tomato residue, kiwifruit residue, and sweet pepper residue, etc. About 4-12%, the purpose is to increase the content of dietary fiber, vitamins and mineral elements in bread. [0003] Af...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/00
CPCA21D2/18A21D2/186A21D2/26A21D13/06
Inventor 木泰华张苗刘兴丽孙红男陈井旺戴小枫
Owner 北京中农探味科技有限公司
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