阅读说明：本技术 一种富含植物膳食纤维的营养健康面包的制作方法 (Method for making nutritional and healthy bread rich in plant dietary fibers ) 是由 不公告发明人 于 2018-06-20 设计创作，主要内容包括：本发明公开了一种富含植物膳食纤维的营养健康面包的制作方法,通过高温高压处理麸皮后,使麸皮口感改善,增加了可溶性膳食纤维的含量。将高温高压处理后得到的超细粉,按麸皮粉占混合粉质量的5%~20%添加到小麦面粉中,通过焙烤得到富含膳食纤维的营养健康面包。经常食用有助于降血脂、利于减肥、预防便秘,是一种良好的日常食用品。本发明的优势在于：一是利用高温处理方式改善了麦麸的不适口感,降低了植酸的含量；二是营养健康面包中富含膳食纤维,提高了可溶性膳食纤维的含量,具有较好的减肥降脂的作用。(The invention discloses a method for making nutritional and healthy bread rich in plant dietary fibers, which comprises the steps of treating bran at high temperature and high pressure to improve the taste of the bran and increase the content of soluble dietary fibers, adding superfine powder obtained after high temperature and high pressure treatment into wheat flour according to the proportion that the bran powder accounts for ~ 20 percent of the mixed powder by mass, and baking to obtain the nutritional and healthy bread rich in the dietary fibers.)

1. A method for preparing nutrient and healthy bread rich in plant dietary fiber is characterized in that (1) the dietary fiber is processed at high temperature and high pressure to be cooked; (2) drying and crushing cooked plant dietary fiber, and compounding with wheat flour; (3) adding appropriate amount of adjuvants into the compounded flour, kneading, fermenting dough, fermenting again, baking, and making into bread.

2. The method for making the bread rich in plant dietary fiber for nutrition and health as claimed in claim 1, wherein the plant dietary fiber comprises one or more combinations of wheat bran, oat bran, barley bran, buckwheat bran, rye bran, sorghum bran, millet bran and corn bran.

3. The method for making the nutritional and healthy bread rich in plant dietary fiber according to claim 1, wherein the high-temperature high-pressure treatment method comprises soaking the raw materials for 20min ~ 12h, the steam pressure is 0.2MPa ~ 1.2.2 MPa, and the treatment time is 1min ~ 10 min.

4. The method for making the nutritional and healthy bread rich in plant dietary fiber according to claim 1, wherein the drying condition is ~ 60 ℃ at 45 ℃, and the moisture content of the dried raw material is 3% ~ 14%.

5. The method for making the nutritional and healthy bread rich in the plant dietary fibers as claimed in claim 1, wherein the pulverizing step comprises pulverizing the bread by a universal pulverizer, and then feeding the pulverized particles obtained by the universal pulverizer into a jet mill for pulverizing again to obtain 150-mesh ~ 200-mesh ultrafine powder.

6. The method for making the nutritional and healthy bread rich in plant dietary fiber according to claim 1, wherein the 150-mesh ~ 200-mesh high-temperature high-pressure processed bran powder accounts for 5% ~ 20% of the mixed powder by mass.

7. The method for making the nutritional and healthy bread rich in the plant dietary fibers according to claim 1, is characterized by comprising the steps of dough mixing (proper amount of mixed flour, 2% of yeast, 5% of eggs and 5% of butter ~ 15%, 30% of milk ~ 50% and 5% of white granulated sugar ~ 15%), dough fermentation (25 ℃ ~ 30 ℃, 1h ~ 3 h) and baking (150 ℃ ~ 170 ℃, 10min ~ 30 min).

Technical Field

The invention relates to a method for making nutritional and healthy bread rich in plant dietary fibers, and belongs to the technical field of food processing.

Background

With the continuous development of the world economic technology and the improvement of the people's eating habits, the eating habits of the east and the west are continuously permeated, the west people are accepting steamed and cooked foods including steamed bread, steamed stuffed buns and the like, and the east people like eating bread baked foods along with the acceleration of the life pace. In order to meet the health requirements of people, in recent years, a series of health care bread is developed and produced in many countries in the world, and is popular with consumers, wherein the most famous health care bread comprises the following components: fiber bread, brown rice bread and green bread developed in Japan, wheat bran bread and cotton seed bread developed in the United states, herbal bread developed in Germany, and the like.

Corn bran, oat bran, barley bran, buckwheat bran, rye bran, sorghum seed coat, millet seed coat, corn seed coat and the like all contain rich dietary fibers. If the bran can be added into flour to prepare bran bread, the situation that the bran is used as feed for a long time in China is changed, and the bran bread has high economic benefit and social benefit. In foreign countries, bread produced with whole wheat flour is far more expensive to sell than normal flour bread. Therefore, if people can grasp the psychology and opportunity, high-quality high-fiber bread products are actively developed, so that the social value and the economic value of the high-fiber bread products can be realized.

Although the bran bread is beneficial to health and can bring great social and economic benefits, the high-fiber baked products in China at present have the defects of rough mouthfeel, hard texture, black color, small specific volume and the like. This greatly limits the acceptance of bran bread by consumers.

At the present stage, the preparation method of the nutritional and healthy bread rich in plant dietary fibers is only limited by adding the dietary fibers and the modifying agent, and the dietary fibers are not modified. The Chinese invention CN patent 105580860A discloses a method for making high wheat bran dietary fiber bread flour, Chinese patent CN 105230701A discloses a method for making bread with high dietary fiber content, and Chinese patent CN 105432713A discloses a coarse cereal bread premixed flour and a method for making coarse cereal bread, only by adding a modifier to improve the taste of wheat bran, the problems of coarse cereal palatability and indigestibility cannot be solved.

The cooking of the plant fiber raw material aims to destroy the compact structure of plant cell walls, reduce the roughness of the fiber, increase the content of soluble dietary fiber and improve the mouthfeel. The invention adopts high-temperature high-pressure treatment technology to treat the bran raw material, and the raw material is treated by high-temperature high-pressure steam, so that the cells of the raw material can be broken, the structure can be damaged, and the subsequent processing treatment is convenient. Test data show that the granularity of the raw materials can be obviously reduced and the content of soluble dietary fiber can be increased by treating the plant fiber with high-temperature and high-pressure steam, in addition, the Maillard reaction of the raw materials is promoted by treating the plant fiber with high-temperature and high-pressure steam, the natural flavor of the raw materials is increased, compared with the method for cooking the raw materials by extrusion and expansion, the raw materials after steam treatment are combined with water and cannot be separated, and the product is not easy to get inflamed after being dried. The bran powder obtained after treatment is added into the bread made of the wheat flour, so that the content of dietary fiber in the bread is increased, the taste is fine and smooth, and the bread is suitable for more people to eat.

Disclosure of Invention

The invention aims to improve the taste of wheat bran through high temperature and high pressure, improve the utilization rate of the wheat bran, reduce the sugar content and increase the content of dietary fiber in bread.

The technical scheme adopted by the invention is that the bran powder treated at high temperature and high pressure is added according to the mass of ~ 20% of the mixed powder, and is prepared by mixing 2% of yeast, 5% of egg and butter ~ 15%, 30% of milk ~ 50%, and 5% of white granulated sugar ~ 15%.

The preparation method of the nutritional and healthy bread rich in the bran dietary fiber in the scheme comprises the following steps:

(1) the raw material treatment comprises soaking bran raw material for 20min ~ 12h, placing into a steam tank, introducing saturated steam under 0.2MPa ~ 1.2.2 MPa for 1min ~ 10 min.

(2) And (3) drying, namely collecting the sample after high-temperature and high-pressure treatment, drying in an oven at the temperature of 45 ℃ of ~ 60 ℃, and reducing the water content of the dried raw material to 3% of ~ 14%.

(3) Crushing the dried bran by using a universal crusher and a jet mill, wherein the specific milling process comprises the steps of crushing by using the universal crusher, and feeding crushed particles obtained by using the universal crusher into the jet mill for crushing again to obtain 150-mesh ~ 200-mesh ultrafine powder.

(4) Mixing, adding bran powder into wheat flour, wherein the bran powder accounts for 5% ~ 20% of the mixed powder

(5) Mixing flour, yeast 2%, egg, butter 5% ~ 15%, milk 30% ~ 50%, and white sugar 5% ~ 15%, placing the above materials into bread maker, and placing sugar and yeast diagonally for 40 min.

(6) And (3) fermenting, namely wrapping the well-kneaded dough with a preservative film, and then putting the wrapped dough into an incubator for fermenting (~ 30 ℃ at 25 ℃, 1h ~ 3 h).

(7) Baking, placing the fermented dough in a bread mold, proofing again, baking in an oven at 150 deg.C ~ 170 deg.C for 10min ~ 30 min.

The advantages and the characteristics of the invention are as follows:

the invention provides a method for making bran dietary fiber-rich nutritional and healthy bread, and the bread product is light brown, good in forming, loose and porous, free of pungent smell and good in palatability. The long-term consumption of the health-care food is helpful for reducing fat and losing weight and preventing obesity.

The invention provides a method for making nutritional and healthy bread rich in bran dietary fiber, which has the following advantages: the palatability of the bran is improved at high temperature and high pressure, and the content of soluble dietary fiber is increased; and secondly, the nutritional and healthy bread is rich in dietary fiber and low in sugar content, improves the content of soluble dietary fiber, and has good effects of losing weight and reducing fat.

Detailed Description