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Momordica grosvenori whole-wheat bread and preparation method thereof

A technology for whole wheat bread and Luo Han Guo, which is applied in the processing of dough, baking, baked goods, etc., can solve the problems of low dietary fiber content and high sugar content, and achieve the effect of increasing softness, reducing molecular weight and promoting human health.

Inactive Publication Date: 2019-01-08
HUNAN AIDALUN TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The embodiment of the present invention provides a Luo Han Guo whole-wheat bread and its preparation method to solve the problems of low dietary fiber content and high sugar content in whole-wheat bread in the prior art

Method used

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  • Momordica grosvenori whole-wheat bread and preparation method thereof

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Embodiment 1

[0045] The present embodiment provides a kind of preparation method of Luo Han Guo whole wheat bread, comprises the following steps:

[0046] Step S11: using Luo Han Guo to prepare Luo Han Guo concentrate and water-soluble dietary fiber at the same time, and set aside;

[0047] Step S12: Stir 0.4 parts of dry yeast, water and 20 parts of high-gluten flour at a speed of 120r / min for 30s to obtain a uniform powder, ferment the uniform powder at 18°C ​​for 18 hours, refrigerate and ferment to obtain Chinese dough;

[0048] Step S13: Mix 15 parts of eggs, 1 part of yeast, 1 part of water-soluble dietary fiber, 1 part of Luo Han Guo concentrate and 80 parts of whole wheat flour and add them to the mixing tank together with the Chinese dough, at a speed of 120r / min Stir until there are no powder particles, then stir at a speed of 180r / min for 4-5min, then add softened butter, stir at a speed of 120r / min for 1.5-2min, and then stir at a speed of 220r / min until The mixing tank makes...

Embodiment 2

[0053] The present embodiment provides a kind of preparation method of Luo Han Guo whole wheat bread, comprises the following steps:

[0054] Step S211: Crushing the Luo Han Guo with a crusher, crushing each fresh fruit to 6-10 petals as a standard, squeezing the crushed Luo Han Guo, rinsing the pomace with water, combining the juice and the eluent to obtain an extract;

[0055] Step S212: Centrifuge the extract obtained in step 11 to obtain a centrifuge;

[0056] Step S213: adding a protease reagent to the centrifuge solution obtained in step 12 for enzymolysis to obtain an enzymolysis solution;

[0057] Step S214: the enzymatic hydrolyzate obtained in step 13 is first inactivated at 90°C, and then passed through an activated carbon column to collect the effluent;

[0058] Step S215: Pass the effluent obtained in step 14 through the ultrafiltration membrane first, ultrafilter to a small volume, add water and dialyze the ultrafiltration membrane until the conductivity of the ...

Embodiment 3

[0068] The present embodiment provides a kind of preparation method of Luo Han Guo whole wheat bread, comprises the following steps:

[0069] Step S31: using Luo Han Guo to prepare Luo Han Guo concentrate and water-soluble dietary fiber at the same time, and set aside;

[0070] Step S32: Stir 0.5 parts of dry yeast, water and 30 parts of high-gluten flour at a speed of 120r / min for 30s to obtain a uniform powder, ferment the uniform powder at 20°C for 15 hours, refrigerate and ferment to obtain Chinese dough;

[0071] Step S33: Mix 20 parts of eggs, 1 part of yeast, 2 parts of water-soluble dietary fiber, 2 parts of Luo Han Guo concentrate, 10 parts of wheat germ, 20 parts of green juice powder and 90 parts of whole wheat flour, and add them together with the Chinese dough In the mixing tank, stir at a speed of 120r / min until there are no powder particles, then stir at a speed of 180r / min for 4-5min, then add softened butter, and stir at a speed of 120r / min for 1.5-2min, Sti...

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Abstract

An embodiment of the present invention provides a momordica grosvenori whole-wheat bread and a preparation method thereof. Water-soluble dietary fiber can supplement the dietary fiber content of the whole wheat bread. At the same time, the water-soluble dietary fiber is mainly low-fat and low-calorie substances such as pectin, polydextrose and carboxymethyl cellulose and is sticky, the formation of the gluten by whole wheat flour in a mixing process can be promoted, the processing and formation are easy, and therefore, the limit of the content of the whole wheat flour is broken. In addition, the water-soluble dietary fiber can form a reticular organizational structure with a support effect during baking, at the same time, generated carbon dioxide gas or water vapor is coated in the reticular structure, and the bread is softer. When the water-soluble dietary fiber is in contact with the water vapor for a certain time, the water-soluble dietary fiber is slowly dissolved, fine microporesare left, the fine micropores are formed in high temperature, and the softness of the bread is further improved. In addition, a traditional sugar additive is substituted by momordica grosvenori concentrate, and an increase in blood sugar is not caused.

Description

technical field [0001] The disclosure relates to the field of food technology, in particular to whole-wheat Luo Han Guo bread and a preparation method thereof. Background technique [0002] Bread is a baked food made of wheat flour as the main raw material, yeast, eggs, oil, nuts, etc. as auxiliary materials, and water is added to make dough, which is processed through fermentation, shaping, molding, baking, cooling and other processes. In recent years, whole wheat bread has attracted much attention because of its high dietary fiber content, which can reduce the risk of cardiovascular disease. [0003] However, wholemeal flour is not easy to form gluten in the mixing process and is difficult to form, so that the proportion of wholemeal flour in the total amount of flour in wholemeal bread on the market is less than 20%, resulting in low dietary fiber content; in addition, sweeteners are bread A seasoning that is indispensable in preparation. At present, in the bread making...

Claims

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Application Information

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IPC IPC(8): A21D13/02A21D13/062A21D2/36
CPCA21D2/36A21D13/02A21D13/062
Inventor 黄华学刘晓红熊瑶龙伟岸刘永胜石建云赵冠宇贺进军叶桂芳黄伟陈江林
Owner HUNAN AIDALUN TECH CO LTD
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