阅读说明：本技术 一种利用高温压差破壁技术处理食用植物纤维制作营养馒头的方法 (Method for preparing nutritional steamed bread by processing edible plant fiber by high-temperature differential pressure wall breaking technology ) 是由 不公告发明人 于 2018-06-20 设计创作，主要内容包括：本发明涉及食品加工技术领域,具体涉及一种利用高温压差破壁技术处理食用植物纤维制作营养馒头的方法。其特征包含以下三个步骤(1)高温压差破壁技术处理食用植物纤维；(2)将处理后的食用植物纤维进行干燥、粉碎制成纤维粉；(3)将纤维粉与小麦面粉复配制作营养馒头。采用高温压差破壁技术处理杂粮麸皮,从根本上解决了其口感粗糙、发苦发涩、不易消化的问题,并且延长了杂粮麸皮的保质期。将食用植物纤维添加到馒头中,既提高了馒头的营养性和多样性,又赋予了馒头独特的风味,长期食用对糖尿病、高血脂和心血管疾病等都有很好的预防作用,具有广阔的市场前景。(The invention relates to the technical field of food processing, in particular to a method for preparing nutritional steamed bread by processing edible plant fibers by using a high-temperature differential pressure wall breaking technology. The method is characterized by comprising the following three steps of (1) treating the edible plant fiber by a high-temperature differential pressure wall breaking technology; (2) drying and crushing the treated edible plant fiber to prepare fiber powder; (3) the fiber powder and the wheat flour are compounded to prepare the nutritional steamed bread. The high-temperature differential pressure wall breaking technology is adopted to treat the coarse cereal bran, so that the problems of coarse taste, bitter and astringent taste and difficult digestion are fundamentally solved, and the quality guarantee period of the coarse cereal bran is prolonged. The edible plant fiber is added into the steamed bread, so that the nutrition and the diversity of the steamed bread are improved, the unique flavor is given to the steamed bread, the steamed bread has a good prevention effect on diabetes, hyperlipidemia, cardiovascular diseases and the like after being eaten for a long time, and the edible plant fiber steamed bread has a wide market prospect.)

1. A method for processing edible plant fiber to make nutritional steamed bread by using a high-temperature differential pressure wall breaking technology is characterized by comprising the following three steps: (1) processing edible plant fiber by high temperature and pressure difference wall breaking technology; (2) drying and crushing the treated edible plant fiber to prepare fiber powder; (3) the fiber powder and the wheat flour are compounded to prepare the nutritional steamed bread.

2. The method for preparing the nutritional steamed bread by processing the edible plant fiber through the high-temperature pressure difference wall breaking technology according to the claim 1, wherein the edible plant fiber is one or more of wheat bran, oat bran, barley bran, buckwheat bran, sorghum seed coat, millet seed coat, corn seed coat, soybean seed coat, red bean seed coat, mung bean seed coat and black bean seed coat.

3. The method for preparing the nutritional steamed bread by processing the edible plant fiber through the high-temperature differential pressure wall breaking technology according to the claim 1, wherein the processing parameters of the high-temperature differential pressure wall breaking technology are that the initial water content of the edible plant fiber raw material is 5% ~ 40%, the steam pressure is 0.2 ~ 1.2.2 MPa, and the pressing time is 1 ~ 10 min.

4. The method for preparing the nutritional steamed bread by processing the edible plant fiber by using the high-temperature pressure difference wall breaking technology as claimed in claim 1, wherein the thickness of the fiber powder reaches 40 ~ 200 meshes.

5. The method for preparing the nutritional steamed bread by processing the edible plant fiber by using the high-temperature pressure difference wall breaking technology according to claim 1, wherein the mass ratio of the fiber powder to the wheat flour is 1:1 ~ 1: 99.

Technical Field

The invention relates to the technical field of food processing, in particular to a method for preparing nutritional steamed bread by processing edible plant fibers by using a high-temperature differential pressure wall breaking technology.

Background

The steamed bread is the traditional staple food for people in northern China, has a long history and is a symbol of Chinese national wheaten food culture. The steamed bread is white and moist in color, fluffy and soft in texture, fragrant and sweet in taste and elastic, and meanwhile, the steamed bread is high in quality and low in price, so that the steamed bread has a wide market prospect. With the continuous improvement of the living standard of people, people pay more and more attention to the health-care functionality of food, so that the nutrition and the diversity of the steamed bread become a large direction and a large trend of the development under the eyes.

The minor cereal bran contains rich dietary fiber, is low in price, has high contents of vitamins, mineral substances and the like, and has a good prevention effect on diabetes, hyperlipidemia, cardiovascular diseases and the like after being eaten for a long time. The minor cereal bran serving as a natural food additive is added into the steamed bread to improve the taste and improve the nutrition and functionality of the steamed bread. However, the minor cereal bran is rough in taste, bitter and astringent in taste and not easy to digest, and is mainly used as animal feed at present, so that the waste of grain resources is caused to a great extent.

At the present stage, the preparation of the nutritional steamed bread with high dietary fiber content is only limited by adding whole grain coarse cereal powder and a quality modifier, and the coarse cereal powder is not modified (Chinese patent 106578907A, Chinese patent 105639430A and Chinese patent 106722085A), so that the problem of palatability of the coarse cereal powder and the problem of difficult digestion of the coarse cereal powder cannot be fundamentally solved.

The invention provides a method for preparing nutritional steamed bread by processing edible plant fiber by a high-temperature differential pressure wall breaking technology, which is based on the principle that the skin layer structure of coarse cereals is destroyed by instant high-temperature differential pressure processing, so that the nutritional ingredients are fully released, the content of insoluble dietary fiber and phytic acid is greatly reduced, the problems of coarse cereal bran that the taste is rough, the taste is bitter and astringent and the steamed bread is not easy to digest are fundamentally solved, and the nutrition and diversity of the steamed bread are improved and the steamed bread is endowed with unique flavor by adding the nutritional steamed bread into the steamed bread.

Disclosure of Invention

The invention provides a method for preparing nutritional steamed bread by processing edible plant fiber by using a high-temperature differential pressure wall breaking technology, which fundamentally solves the problems of poor palatability and difficult digestion of coarse cereal bran steamed bread, and improves the nutrition and the key-retaining functionality of the steamed bread.

The technical scheme adopted by the invention is as follows:

a method for processing edible plant fiber to make nutritional steamed bread by using a high-temperature differential pressure wall breaking technology is characterized by comprising the following three steps:

(1) processing edible plant fiber by high temperature and pressure difference wall breaking technology;

(2) drying and crushing the treated edible plant fiber to prepare fiber powder;

(3) the fiber powder and the wheat flour are compounded to prepare the nutritional steamed bread.

The edible plant fiber is one or more of wheat bran, oat bran, barley bran, buckwheat bran, sorghum seed coat, millet seed coat, corn seed coat, soybean seed coat, red bean seed coat, mung bean seed coat and black bean seed coat.

The processing parameters of the high-temperature differential pressure wall breaking technology are that the initial water content of the edible plant fiber raw material is 5% ~ 40%, the steam pressure is 0.2 ~ 1.2.2 MPa, and the pressure maintaining time is 1 ~ 10 min.

The thickness of the fiber powder reaches 40 ~ 200 meshes.

The compound is prepared from fiber powder and wheat flour in a mass ratio of 1:1 ~ 1: 99.

The technology has the advantages that:

1. the primary degradation of macromolecules such as dietary fibers and the like in the coarse cereal bran can be realized through a high-temperature differential pressure wall breaking technology, the structure of the coarse cereal bran layer is damaged, the dissolution of nutrient components is promoted, and the digestibility of various substances in the coarse cereal bran is improved; 2. the problems of rough taste, astringent and bitter taste, difficult digestion and the like of the wheat bran can be fundamentally improved through a high-temperature differential pressure wall breaking technology, and the nutrition and the diversity of the steamed bread are improved; 3. the coarse cereal bran steamed bread has fine and smooth taste, chewy property and good palatability, and has good prevention effect on diabetes, hyperlipidemia, cardiovascular diseases and the like after being eaten for a long time. 4. The active enzyme in the minor cereal bran can be inactivated by high-temperature differential pressure treatment, and the problem that the minor cereal bran is difficult to store is solved.

Detailed Description

The method for processing edible plant fiber to make nutritional steamed bread provided by the invention by using a high-temperature differential pressure wall breaking technology is described in detail below by combining specific embodiments. The described embodiments are intended to better explain the present invention rather than to limit the scope of the claims, and all modifications and variations that are based on the basic idea of the invention are intended to be covered by the claims.