阅读说明：本技术 一种低gi薯类面包的配方及其制备方法 (Formula of low-GI potato bread and preparation method thereof ) 是由 王玺 段盛林 苑鹏 文剑 韩晓峰 柳嘉 夏凯 林静 韩诗雯 刘士伟 马芙俊 于 于 2019-11-05 设计创作，主要内容包括：本发明适用于营养食品技术领域,提供了一种低GI薯类面包的配方,所述配方包括以下成分：小麦粉、马铃薯粉、紫薯粉、麦芽糖醇、赤藓糖醇、菊粉、多酚提取物、酵母粉、食盐、黄油、椰油、鸡蛋液、复配改良剂、水。本发明针对普通小麦粉面包GI值较高的缺点,通过配方的调整研发一种低GI薯类面包,通过采用马铃薯粉、紫薯粉、糖醇,特别添加菊粉膳食纤维,不仅在矿物质、维生素、必需氨基酸、膳食纤维等方面具有良好补充作用,而且通过原料组方合理配伍,获得低GI面包产品,食用之后不会引起血糖的快速波动,不仅能够满足食用者一般饮食的营养需求,且在面包热量、风味及营养价值方面具有明显改善。(The invention is applicable to the technical field of nutritional foods, and provides a formula of low-GI potato bread, which comprises the following components: wheat flour, potato powder, purple sweet potato powder, maltitol, erythritol, inulin, polyphenol extract, yeast powder, salt, butter, coconut oil, egg liquid, compound modifier and water. The invention aims at the defect of higher GI value of common wheat flour bread, develops the low-GI potato bread by adjusting the formula, and not only has good supplement effect on mineral substances, vitamins, essential amino acids, dietary fibers and the like, but also obtains the low-GI bread product by reasonably matching the raw material formula, does not cause rapid fluctuation of blood sugar after eating, can meet the nutritional requirements of common diets of eaters, and obviously improves the heat, flavor and nutritional value of bread.)

1. A formula of low GI potato bread, comprising the following ingredients: wheat flour, potato powder, purple sweet potato powder, maltitol, erythritol, inulin, polyphenol extract, yeast powder, salt, butter, coconut oil, egg liquid, compound modifier and water.

2. The formula of low-GI potato bread according to claim 1, wherein the formula comprises the following ingredients in parts by weight: 1-60 parts of wheat flour, 2-45 parts of potato powder, 2-35 parts of purple sweet potato powder, 5-25 parts of maltitol, 5-25 parts of erythritol, 2-15 parts of inulin, 0.5-5 parts of polyphenol extract, 0.5-5 parts of yeast powder, 0.3-4 parts of salt, 5-20 parts of butter, 5-15 parts of coconut oil, 4-20 parts of egg liquid, 0.1-10 parts of compound modifier and 20-50 parts of water.

3. The formula of low-GI potato bread according to claim 2, wherein the formula comprises the following components in parts by weight: 60 parts of wheat flour, 45 parts of potato powder, 5 parts of purple potato powder, 15 parts of maltitol, 25 parts of erythritol, 10 parts of inulin, 5 parts of polyphenol extract, 5 parts of yeast powder, 2 parts of salt, 20 parts of butter, 15 parts of coconut oil, 20 parts of egg liquid, 10 parts of compound modifier and 50 parts of water.

4. The formula of low-GI potato bread according to claim 2, wherein the formula comprises the following components in parts by weight: 60 parts of wheat flour, 15 parts of potato powder, 35 parts of purple potato powder, 25 parts of maltitol, 25 parts of erythritol, 10 parts of inulin, 5 parts of polyphenol extract, 5 parts of yeast powder, 0.3 part of salt, 20 parts of butter, 10 parts of coconut oil, 20 parts of egg liquid, 10 parts of compound modifier and 50 parts of water.

5. The formula of the low-GI potato bread according to claim 1, wherein the compound improver comprises the following raw material components in parts by weight: 20-65 parts of monoglyceride, 3-12 parts of diacetyl tartaric acid monoglyceride, 0.1-0.8 part of lipase, 0.03-0.12 part of pectinase, 0.02-0.15 part of ascorbic acid and 10-45 parts of wheat gluten.

6. The method for preparing low-GI potato bread according to any one of claims 1-5, wherein the method comprises the steps of uniformly mixing wheat flour, potato flour, purple potato flour, maltitol, erythritol, inulin, polyphenol extract and compound modifier, mixing with brine and egg liquid, stirring, adding coconut oil and/or butter, stirring continuously, fermenting the obtained dough twice, and baking to obtain the finished bread product.

7. The method of making potato bread as claimed in claim 6, comprising the steps of:

a. weighing the raw materials, and uniformly mixing wheat flour, potato powder, purple sweet potato powder, maltitol, erythritol, inulin, polyphenol extract and compound modifier to obtain a raw material A for later use;

b. mixing salt and water uniformly to obtain a raw material B for later use;

c. uniformly mixing the raw material A and yeast powder, adding the raw material B and the egg liquid, and mixing and stirring for 5-50 min from low speed to high speed to obtain dough C;

d. adding coconut oil and butter into the dough C, and mixing and stirring for 3-45 min from low speed to high speed to obtain dough D;

e. performing primary proofing on the dough D for 30-80 min to obtain dough E;

f. performing secondary fermentation on the dough E for 15-90 min to obtain dough G;

g. and putting the dough G into an oven, baking for 8-30 min, taking out of the oven, and standing for 10-20 min to obtain a potato bread finished product.

8. The method of making a low GI potato bread according to claim 6,

the primary fermentation and the secondary fermentation are carried out at the temperature of 25-38 ℃ and the humidity of 65-95%;

preferably, the dough E is divided into a plurality of smaller dough F prior to secondary proofing, and the dough F is then proofed a second time.

9. The method of making a low-GI potato bread of claim 6, wherein: the firing temperature of the oven in the step h is 160-240 ℃.

10. The method of making a low-GI potato bread of claim 6, wherein: and the lower fire temperature of the oven in the step h is 140-220 ℃.

Technical Field

The invention belongs to the technical field of nutritional foods, and particularly relates to a formula of low-GI potato bread and a preparation method thereof.

Background

With the increase of the income of residents, the dietary structure of people is changed greatly, staple food products mainly comprise polished rice flour, a plurality of nutrient components are lost in the fine grinding process, and the proportion of grain and potato foods in the food is less and less, so that the grain and potato foods are used as animal feed more. For some time, people have viewed this lifestyle as a civilization, development and affluence symbol, but the incidence of chronic disease has risen rapidly as a result. Chronic diseases are internationally recognized as diseases seriously threatening human health, wherein in the chronic diseases in China, more than 1.26 hundred million of people with diabetes mellitus and more than 3 hundred million of people with obesity and overweight are included. The medical consensus at home and abroad shows that: the chronic diseases such as obesity, diabetes and the like are diseases which can be prevented and controlled through nutritional intervention and dietary guidance. At present, through continuous counterthinking and research, dieticians at home and abroad and some dietary guidelines recommend the cereals as staple food, namely daily energy supply mainly comprises the cereals, the calorie provided by the cereals accounts for 55-65% of the total energy supply, and the diet concept of food diversification. The potatoes mainly refer to potatoes, sweet potatoes, cassava, Chinese yams and the like, the potatoes contain rich resistant starch, dietary fibers, potassium elements, vitamin C and the like, the starch content in the potatoes reaches 80%, and one part of the potatoes is resistant starch which has the effect similar to the dietary fibers, can provide satiety, reduce the intake of food amount and is beneficial to the control of body weight.

At present, potatoes are highly praised in developed countries such as Japan, Europe and America due to good nutritional and economic values of the potatoes. However, due to the restriction of various factors, potato staple food products in China are deficient, and in order to improve the dietary nutrition of residents in China and advocate healthy diet of residents, research and development of key technical processes for processing potato staple food products are urgently needed to be carried out, and the variety of potato staple food selection is promoted.

The glycemic index GI is a physiological parameter for assessing the carbohydrate quality of foods and is a measure of how well a food will elicit a postprandial glycemic response. Global research for up to 40 years found: a healthy low GI diet is beneficial to all people throughout their life, and is suitable for people with diabetes, obesity, acne, etc. There are over 28 GI related research units or institutions around the world, mainly distributed in australia, new zealand, south africa, europe, the united states and canada, among other countries. GI becomes a tool for the prevention and treatment of chronic diseases, especially diabetes. Over 30 years of development, the concept of GI has been understood and appreciated by many countries. Australia and new zealand are the countries where GI labeling is most widely applied. These countries have corresponding food laws and regulations governing GI identification, and australia promulgates standard methods for determining GI in food. The conditions for GI tags to advertise advertisements are set in the standard and the use of GI tags is suggested to be similar to nutritional or health tags. In 2002, a special GI certification program is specified, so that the quality of GI marks is guaranteed, and products are guaranteed to meet the nutritional standard, thereby guiding consumers to eat healthily. The main purpose of this procedure is to ensure that GI is associated with other dietary nutrients, becoming a label for a trustworthy healthy diet. This designation has become a registered trademark in australia, the european union, japan and the united states. The low GI food in China starts to research later, consumers have little understanding on GI, and the low GI food belongs to the blue sea market and is a blank market with great potential.

The research institute of food fermentation industry in China and SUGiRS of Sydney medical institute of Australia sign strategic cooperation agreement, and the cooperative laboratory of GI in China is built together, and simultaneously, the cooperative agreement with the GIF fund of Australian can be achieved, and the identification of low GI is popularized in China. In addition, the first 'key laboratory in Beijing City for creating functional staple food and intervening chronic disease nutrition' is established in cooperation with Beijing hospitals in China, the screening factors of Chinese testees are focused, a GI detection method suitable for China is formulated, the ethical application of GI test is developed in the Beijing cooperation hospitals, and the GI standard and GI mark authentication work in China is promoted actively.

The existing bread food contains a large amount of sugar and heat, is mostly a high GI product, can cause the rapid rise of the blood sugar content after being eaten, and is not suitable for diabetics and weight control people.

Disclosure of Invention

Aiming at the characteristic of high GI value of common wheat flour bread in the aspect of digestive absorption characteristics, the invention provides a reasonable raw material formula of low GI potato bread by adding potato flour raw materials, dietary fibers, medium-chain fatty acids, polyphenols and the like and utilizing sugar alcohol to replace cane sugar. As a potato staple food product, the potato staple food not only can meet the nutritional requirements of common diet of eaters, but also is more suitable for diabetics and weight control crowds to eat in the aspects of bread calorie, flavor and nutritional value.

One aspect of the invention provides a formula for a low-GI potato bread, the formula comprising the following ingredients: wheat flour, potato powder, purple sweet potato powder, maltitol, erythritol, inulin, polyphenol extract, yeast powder, salt, butter, coconut oil, egg liquid, compound modifier and water.

The low-GI potato bread contains two kinds of potato whole flour, and has obvious improvement on the nutritional values of dietary fiber, mineral substances, vitamins and the like. The addition of the potato dietary fibers and the inulin can improve satiety, reduce the intake of other foods, increase intestinal peristalsis and defecation amount and is beneficial to improving the intestinal health condition. The potatoes are crops with high content of potassium element, and the minerals such as potassium element supplement the crops, can regulate proper osmotic pressure in cells and acid-base balance of body fluid, participate in metabolism of sugar and protein in the cells, and have important functions of maintaining a healthy nervous system and regulating heart rhythm. Coconut oil is the only grease consisting of medium-chain fatty acid MCT in human daily food, MCT is easy to digest and absorb, can easily pass through cell membranes without depending on insulin and other carriers, is combusted by cells to generate energy, can not be stored in fat cells to cause obesity, can help to intake fat-soluble vitamins, is beneficial to losing weight and keeping health,

preferably, the formula comprises the following components in parts by weight: 1-60 parts of wheat flour, 2-45 parts of potato powder, 2-35 parts of purple sweet potato powder, 5-25 parts of maltitol, 5-25 parts of erythritol, 2-15 parts of inulin, 0.5-5 parts of polyphenol extract, 0.5-5 parts of yeast powder, 0.3-4 parts of salt, 5-20 parts of butter, 5-15 parts of coconut oil, 4-20 parts of egg liquid, 0.1-10 parts of compound modifier and 20-50 parts of water.

Preferably, the formula consists of the following components in parts by weight: 60 parts of wheat flour, 45 parts of potato powder, 5 parts of purple potato powder, 15 parts of maltitol, 25 parts of erythritol, 10 parts of inulin, 5 parts of polyphenol extract, 5 parts of yeast powder, 2 parts of salt, 20 parts of butter, 15 parts of coconut oil, 20 parts of egg liquid, 10 parts of compound modifier and 50 parts of water.

Preferably, the formula consists of the following components in parts by weight: 60 parts of wheat flour, 15 parts of potato powder, 35 parts of purple potato powder, 25 parts of maltitol, 25 parts of erythritol, 10 parts of inulin, 5 parts of polyphenol extract, 5 parts of yeast powder, 0.3 part of salt, 20 parts of butter, 10 parts of coconut oil, 20 parts of egg liquid, 10 parts of compound modifier and 50 parts of water.

Preferably, the compound modifier comprises the following raw material components in parts by weight: 20-65 parts of monoglyceride, 3-12 parts of diacetyl tartaric acid monoglyceride, 0.1-0.8 part of lipase, 0.03-0.12 part of pectinase, 0.02-0.15 part of ascorbic acid and 10-45 parts of wheat gluten.

Monoglyceride is a nonionic surfactant, and has excellent properties such as emulsification, lubrication, softness, and wetting. The diacetyl tartaric acid monoglyceride has good lipophilicity, is a W/O type emulsifier, has good foaming performance, and can play roles in emulsification and aging resistance. The lipase belongs to carboxyl ester hydrolase and can gradually hydrolyze triglyceride into glycerol and fatty acid, the lipase can enable food to form special milk flavor, so that the formula of the invention has better flavor, and the lipase can prevent the taste of baked food from being changed by releasing monoglyceride and diglyceride. The ascorbic acid has the effects of resisting oxidation and free radicals, thereby achieving the effects of whitening, lightening spots and resisting aging. The most basic application of the wheat gluten is to adjust the protein content of the flour, and the gluten degree of the bread mixed powder is enhanced by adding the wheat gluten, so that the quality of bread products can be effectively improved.

The compound formula improver has a good improvement effect on the aging rate of potato bread, and bread prepared by the bread formula added with the compound formula improver has a longer storage time.

The invention also provides a preparation method of the low-GI potato bread, which comprises the steps of uniformly mixing wheat flour, potato flour, purple potato flour, maltitol, erythritol, inulin, polyphenol extract and a compound modifying agent, mixing with salt water and egg liquid, stirring, adding coconut oil and/or butter, stirring continuously, fermenting the obtained dough twice, and baking to obtain a finished bread product.

Preferably, the method comprises the steps of:

a. weighing the raw materials, and uniformly mixing wheat flour, potato powder, purple sweet potato powder, maltitol, erythritol, inulin, polyphenol extract and compound modifier to obtain a raw material A for later use;

b. mixing salt and water uniformly to obtain a raw material B for later use;

c. uniformly mixing the raw material A and yeast powder, adding the raw material B and the egg liquid, and mixing and stirring for 5-50 min from low speed to high speed to obtain dough C;

d. adding coconut oil and butter into the dough C, and mixing and stirring for 3-45 min from low speed to high speed to obtain dough D;

e. performing primary proofing on the dough D for 30-80 min to obtain dough E;

f. performing secondary fermentation on the dough E for 15-90 min to obtain dough G;

g. and putting the dough G into an oven, baking for 8-30 min, taking out of the oven, and standing for 10-20 min to obtain a potato bread finished product.

Preferably, the primary fermentation and the secondary fermentation are carried out at the temperature of 25-38 ℃ and the humidity of 65-95%;

preferably, the dough E is divided into a plurality of smaller dough F prior to secondary proofing, and the dough F is then proofed a second time.

Preferably, the firing temperature of the oven in the step h is 160-240 ℃.

Preferably, the lower fire temperature of the oven in the step h is 140-220 ℃.

According to the characteristics of the potato bread dough, the preparation process conditions are reasonably designed, and the secondary fermentation process is selected, so that the quality of the bread product is further improved.

Compared with the prior art, the invention has the beneficial effects that: the formula of the low-GI potato bread disclosed by the invention is characterized in that potato flour raw materials, dietary fibers, medium-chain fatty acids, polyphenols and the like are added, and sugar alcohol is used for replacing sucrose. As a potato staple food product, the potato staple food can meet the nutritional requirements of common diet of eaters, is more suitable for diabetics and weight control crowds to eat in the aspects of bread calorie, flavor and nutritional value, and can improve satiety, reduce the intake of other foods, increase intestinal peristalsis and defecation amount and be beneficial to improving the intestinal health condition. The preparation method of the low-GI potato bread provided by the invention is simple and clear in steps and strong in reproducibility, the preparation process does not involve a treatment step of destroying key nutritional ingredients of raw materials, and the obtained finished bread is good in taste and high in nutritional value.

Drawings

Fig. 1 is a schematic flow diagram of the method of making low GI potato bread of the invention.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.