CN103385276A - Inulin prebiotics bread - Google Patents
Inulin prebiotics bread Download PDFInfo
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- CN103385276A CN103385276A CN2013103623635A CN201310362363A CN103385276A CN 103385276 A CN103385276 A CN 103385276A CN 2013103623635 A CN2013103623635 A CN 2013103623635A CN 201310362363 A CN201310362363 A CN 201310362363A CN 103385276 A CN103385276 A CN 103385276A
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- 235000008429 bread Nutrition 0.000 title claims abstract description 67
- 229920001202 Inulin Polymers 0.000 title claims abstract description 43
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- 229940029339 inulin Drugs 0.000 title claims abstract description 43
- 235000013406 prebiotics Nutrition 0.000 title claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 40
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 17
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- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 11
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- 238000005538 encapsulation Methods 0.000 claims description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 3
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Abstract
The invention discloses inulin prebiotics bread. The bread is prepared by the following steps of activating 2.2 parts of yeast by using 10 parts of warm water; mixing 200 parts of bread flour, 25-35 parts of cane sugar, 4-20 parts of inulin, 10 parts of skim milk powder; adding 35 parts of egg white; adding activated yeast water and stirring; adding 2 parts of salt and mixing; adding 80 parts of water and malaxating the mixture into paste; adding 20 parts of butter; malaxating until a smooth oil film is formed on the surface of the paste; covering the paste with smooth surface by using a preservative film; loosing for 8 minutes at 18-25 DEG C; placing the loosed paste into a fermenting box for fermenting; exhausting air in the fermented paste, partitioning, malaxating the partitioned paste to be circular, covering by using the preservative film at 18-25 DEG C, and standing for 10 minutes; placing the paste which is malaxated to be circular into the fermenting box for fermenting; baking the paste which is subjected to fermenting two times; when the size of the paste is no longer increased, brushing a layer of edible vegetable oil on the surface of the paste; airing and cooling, sterilizing and packaging to obtain the bread.
Description
Technical field
The invention discloses a kind of food, specifically disclose a kind of inulin prebiotics bread.
Technical background
Bread is as a kind of instant food that is loved by the people.At present nearly 2/3 people is take bread as staple food in the world, but common traditional bread has that fiber content is lower, the shelf-life is short, aging fast, the shortcoming such as health care is poor.Inulin is the mixture of a class natural fruit glycan, is called as the 21 century new resource food, is also a kind of functional food ingredient and modifying agent.Be rich in dietary fiber and the prebiotics factor, had hypotensive, blood sugar, blood fat; Improve intestinal environment, promote beneficial bacterium propagation; Promote the physiological functions such as mineral absorption, prevention of obesity disease.
Summary of the invention
In order to solve the deficiencies in the prior art, primary and foremost purpose of the present invention is to provide a kind of inulin prebiotics bread.This bread can improve the enteric microorganism environment, promotes the probio growth, and good non-oxidizability is arranged, and shelf life is longer, is conducive to storage.
To achieve these goals, technical scheme of the present invention is as follows:
A kind of inulin prebiotics bread is characterized in that manufacturing process comprises the following steps:
(1) preparation of dough: by mass parts, with 10-20 part warm water with 2.2 parts of activated yeasts, 200 parts of bread flours, 25-33 part sucrose, 4-20 part inulin, 10 portions of skimmed milk powers are mixed, add 35 parts of egg white, add the yeast water of activation to stir, add 2 portions of salt to stir evenly, add 80 parts of water and knead, add 20 parts of butter, rub and form the smooth oil film of one deck to surface;
(2) lax: dough is covered the room temperature 8min that relaxes with preservative film;
(3) proof for the first time: the dough that step (2) is lax is put into proofing box and is proofed;
(4) cut apart round as a ball: the dough that will proof drains air, cuts apart, and rubs circle, covers standing 10min under 18-25 ℃ with preservative film;
(5) proof for the second time: the dough after rubbing of step (4) is round is put into proofing box, proofs;
(6) baking: the baking of dough after proofing for the second time, do not increase and fast ripe the time when dough body is long-pending, at its surface brush one deck edible vegetable oil, the cool rear encapsulation of drying in the air namely obtains inulin prebiotics bread.
Preferably, the described the temperature inside the box that proofs that proofs for the first time of step (3) is 35 ℃, relative humidity 75%, and proofing period is 60min.
Preferably, the described the temperature inside the box that proofs that proofs for the second time of step (5) is 35 ℃, relative humidity 80%, and proofing period is 90min.
Preferably, the condition of the described baking of step (6) is 170 ℃ of the temperature of getting angry, 180 ℃ of the temperature of lower fire.
A kind of preparation process that is more preferably of inulin prebiotics bread comprises the following steps:
(1) preparation of dough: by mass parts, with 10 parts of warm water with 2.2 parts of activated yeasts, 200 parts of bread flours, 29 portions of sucrose, 12 parts of inulin, 10 portions of skimmed milk powers are mixed, add 35 parts of egg white, add the yeast water of activation to stir, add 2 portions of salt to stir evenly, add 80 parts of water and knead, add 20 parts of butter, rub and form smooth oil film to surface;
(2) lax: smooth dough is covered 18-25 ℃ of lax 8min with preservative film;
(3) proof for the first time: the dough that step (2) is lax is put into proofing box and is proofed;
(4) cut apart round as a ball: the dough that will proof drains air, cuts apart, and rubs circle, with preservative film, covers 18-25 ℃ of standing 10min
(5) proof for the second time: the dough after rubbing of step (4) is round is put into proofing box, proofs;
(6) baking: the baking of dough after proofing for the second time, do not increase and fast ripe the time when dough body is long-pending, at its surface brush one deck edible vegetable oil, the cool rear encapsulation of drying in the air, namely obtain inulin prebiotics bread.
The prebiotics bread of interpolation inulin of the present invention is pressed quality proportioning optimization formula:
Table 1 bread quality provided by the present invention grade form
This grade form of * is the mean value of 30 experienced subjective appreciation personnel marking
As shown in table 1: compared with prior art, the present invention has following advantage: with the inulin prebiotics bread that the inventive method prepares, this bread epidermis is golden yellow, and the interior tissue uniform and smooth is fluffy full, has the distinctive fragrance that bakes, and shelf life is long.Reached splendid technique effect.
Description of drawings
The present invention has accompanying drawing 1 width, is integral body and the rip cutting outside drawing of bread provided by the invention.
The specific embodiment
Embodiment 1
The bread of the present embodiment, mainly the raw material by following mass fraction forms: 200 parts of bread flours, 2.2 parts, dry ferment, 35 parts of sucrose, 90 parts, water, 2.0 parts of salt, 35 parts of eggs, 10 parts of skimmed milk powers, 20 parts, butter.
During preparation:
1. use 10 parts of warm water with 2.2 parts of activated yeasts, 200 parts of bread flours, 35 portions of sucrose, 10 portions of skimmed milk powers are mixed, add 35 parts of egg white, pouring the yeast water that has activated into stirs again, add 2.0 portions of salt and stir evenly, add 80 parts of water and be kneaded into dough, add finally 20 parts of butter, continue to rub and form smooth oil film to surface;
2. lax: as to cover dough with preservative film, lax 8min under 18-25 ℃;
3. proof for the first time: the dough that will relax is put into proofing box and is proofed, and 35 ℃ of relative humidity 75% of temperature, proof 60min;
4. cut apart round as a ball: the dough that proofs is drained air, dough is divided into 40g/, rub rounding shape;
5. standing: as with preservative film, to cover dough in 18-25 ℃ of standing 10min;
6. proof for the second time: will rub round dough and put into proofing box, 35 ℃ of temperature, relative humidity 80%, proof 90min;
7. baking: the dough that will proof is for the second time put into and is got angry 170 ℃, advances baking in the baking box of lower fiery 180 ℃,, when its volume no longer increases and fast when ripe,, at bread surface brush one deck edible vegetable oil, makes it colouring, namely obtains inulin prebiotics bread;
8. cooling: cooling 30min under 18-25 ℃;
9. refrigeration: put into freshness protection package after cooling and be placed in 5 ℃ of lower preservations.
Embodiment 2
The bread of the present embodiment, mainly the raw material by following mass fraction forms: 200 parts of bread flours, 4 parts of inulin, 2.2 parts, dry ferment, 33 parts of sucrose, 90 parts, water, 2 parts of salt, 35 parts of eggs, 10 parts of skimmed milk powers, 20 parts, butter.
During preparation:
1. use 10 parts of warm water with 2.2 parts of activated yeasts, 200 parts of bread flours, 33 portions of sucrose, 4 parts of inulin, 10 portions of skimmed milk powers are mixed, add 35 parts of egg white, pouring the yeast water that has activated into stirs again, add 2 portions of salt and stir evenly, add 80 parts of water and be kneaded into dough, add finally 20 parts of butter, continue to rub and form smooth oil film to surface;
2. lax: as to cover oil film with preservative film, lax 8min under 18-25 ℃;
3. proof for the first time: the dough that will relax is put into proofing box and is proofed, and 35 ℃ of relative humidity 75% of temperature, proof 60min;
4. cut apart round as a ball: the dough that proofs is drained air, dough is divided into 40g/, rub rounding shape;
5. standing: as with preservative film, to cover dough in 18-25 ℃ of standing 10min;
6. proof for the second time: will rub round dough and put into proofing box, 35 ℃ of temperature, relative humidity 80%, proof 90min;
7. baking: the dough that will proof is for the second time put into and is got angry 170 ℃, advances baking in the baking box of lower fiery 180 ℃,, when its volume no longer increases and fast when ripe,, at bread surface brush one deck edible vegetable oil, makes it colouring, namely obtains inulin prebiotics bread;
8. cooling: cooling 30min under 18-25 ℃;
9. refrigeration: put into freshness protection package after cooling and be placed in 5 ℃ of lower preservations.
Embodiment 3
The bread of the present embodiment, mainly the raw material by following mass fraction forms: 200 parts of bread flours, 8 parts of inulin, 2.2 parts, dry ferment, 31 parts of sucrose, 90 parts, water, 2 parts of salt, 35 parts of eggs, 10 parts of skimmed milk powers, 20 parts, butter.
During preparation:
1. use 10 parts of warm water with 2.2 parts of activated yeasts, 200 parts of bread flours, 31 portions of sucrose, 8 parts of inulin, 10 portions of skimmed milk powers are mixed, add 35 parts of egg white, pouring the yeast water that has activated into stirs again, add 2 portions of salt and stir evenly, add 80 parts of water and be kneaded into dough, add finally 20 parts of butter, continue to rub and form smooth oil film to surface;
2. lax: as to cover dough with preservative film, lax 8min under 18-25 ℃;
3. proof for the first time: the dough that will relax is put into proofing box and is proofed, and 35 ℃ of relative humidity 75% of temperature, proof 60min;
4. cut apart round as a ball: the dough that proofs is drained air, dough is divided into 40g/, rub rounding shape;
5. standing: as with preservative film, to cover dough in 18-25 ℃ of standing 10min;
6. proof for the second time: will rub round dough and put into proofing box, 35 ℃ of temperature, relative humidity 80%, proof 90min;
7. baking: the dough that will proof is for the second time put into and is got angry 170 ℃, advances baking in the baking box of lower fiery 180 ℃,, when its volume no longer increases and fast when ripe,, at bread surface brush one deck edible vegetable oil, makes it colouring, namely obtains inulin prebiotics bread;
8. cooling: cooling 30min under 18-25 ℃;
9. refrigeration: put into freshness protection package after cooling and be placed in 5 ℃ of lower preservations.
Embodiment 4
The bread of the present embodiment, mainly the raw material by following parts by weight forms: 200 parts of bread flours, 12 parts of inulin, 2.2 parts, dry ferment, 29 parts of sucrose, 90 parts, water, 2 parts of salt, 35 parts of eggs, 10 parts of skimmed milk powers, 20 parts, butter.
During preparation:
1. use 10 parts of warm water with 2.2 parts of activated yeasts, 200 parts of bread flours, 29 portions of sucrose, 12 parts of inulin, 10 portions of skimmed milk powers are mixed, add 35 parts of egg white, pouring the yeast water that has activated into stirs again, add 2 portions of salt and stir evenly, add 80 parts of water and be kneaded into dough, add finally 20 parts of butter, continue to rub and form smooth oil film to surface;
2. lax: as to cover dough with preservative film, lax 8min under 18-25 ℃;
3. proof for the first time: the dough that will relax is put into proofing box and is proofed, and 35 ℃ of relative humidity 75% of temperature, proof 60min;
4. cut apart round as a ball: the dough that proofs is drained air, dough is divided into 40g/, rub rounding shape;
5. standing: as with preservative film, to cover dough in 18-25 ℃ of standing 10min;
6. proof for the second time: will rub round dough and put into proofing box, 35 ℃ of temperature, relative humidity 80%, proof 90min;
7. baking: the dough that will proof is for the second time put into and is got angry 170 ℃, advances baking in the baking box of lower fiery 180 ℃,, when its volume no longer increases and fast when ripe,, at bread surface brush one deck edible vegetable oil, makes it colouring, namely obtains inulin prebiotics bread;
8. cooling: cooling 30min under 18-25 ℃;
9. refrigeration: put into freshness protection package after cooling and be placed in 5 ℃ of lower preservations.
Embodiment 5
The bread of the present embodiment, mainly the raw material by following mass fraction forms: 200 parts of bread flours, 16 parts of inulin, 2.2 parts, dry ferment, 27 parts of sucrose, 90 parts, water, 2 parts of salt, 35 parts of eggs, 10 parts of skimmed milk powers, 20 parts, butter.
During preparation:
1. use 10 parts of warm water with 2.2 parts of activated yeasts, 200 parts of bread flours, 27 portions of sucrose, 16 parts of inulin, 10 portions of skimmed milk powers are mixed, add 35 parts of egg white, pouring the yeast water that has activated into stirs again, add 2 portions of salt and stir evenly, add 80 parts of water and be kneaded into dough, add finally 20 parts of butter, continue to rub and form smooth oil film to surface;
2. lax: as to cover dough with preservative film, lax 8min under 18-25 ℃;
3. proof for the first time: the dough that will relax is put into proofing box and is proofed, and 35 ℃ of relative humidity 75% of temperature, proof 60min;
4. cut apart round as a ball: the dough that proofs is drained air, dough is divided into 40g/, rub rounding shape;
5. standing: as with preservative film, to cover dough in 18-25 ℃ of standing 10min;
6. proof for the second time: will rub round dough and put into proofing box, 35 ℃ of temperature, relative humidity 80%, proof 90min;
7. baking: the dough that will proof is for the second time put into and is got angry 170 ℃, advances baking in the baking box of lower fiery 180 ℃,, when its volume no longer increases and fast when ripe,, at bread surface brush one deck edible vegetable oil, makes it colouring, namely obtains inulin prebiotics bread;
8. cooling: cooling 30min under 18-25 ℃;
9. refrigeration: put into freshness protection package after cooling and be placed in 5 ℃ of lower preservations.
Embodiment 6
The bread of the present embodiment, mainly the raw material by following parts by weight forms: 200 parts of bread flours, 20 parts of inulin, 2.2 parts, dry ferment, 25 parts of sucrose, 90 parts, water, 2 parts of salt, 35 parts of eggs, 10 parts of skimmed milk powers, 20 parts, butter.
During preparation:
1. use 10 parts of warm water with 2.2 parts of activated yeasts, 200 parts of bread flours, 25 portions of sucrose, 20 parts of inulin, 10 portions of skimmed milk powers are mixed, add 35 parts of egg white, pouring the yeast water that has activated into stirs again, add 2 portions of salt and stir evenly, add 80 parts of water and be kneaded into dough, add finally 20 parts of butter, continue to rub and form smooth oil film to surface;
2. lax: as to cover dough with preservative film, lax 8min under 18-25 ℃;
3. proof for the first time: the dough that will relax is put into proofing box and is proofed, and 35 ℃ of relative humidity 75% of temperature, proof 60min;
4. cut apart round as a ball: the dough that proofs is drained air, dough is divided into 40g/, rub rounding shape;
5. standing: as with preservative film, to cover dough in 18-25 ℃ of standing 10min;
6. proof for the second time: will rub round dough and put into proofing box, 35 ℃ of temperature, relative humidity 80%, proof 90min;
7. baking: the dough that will proof is for the second time put into and is got angry 170 ℃, advances baking in the baking box of lower fiery 180 ℃,, when its volume no longer increases and fast when ripe,, at bread surface brush one deck edible vegetable oil, makes it colouring, namely obtains inulin prebiotics bread;
8. cooling: cooling 30min under 18-25 ℃;
9. refrigeration: put into freshness protection package after cooling and be placed in 5 ℃ of lower preservations.
Table 2 inulin prebiotics of the present invention bread water-retaining property (percentage of water loss %)
The texture testing result of table 3 inulin prebiotics of the present invention bread
Compared with prior art, the invention has the advantages that: the prebiotics bread epidermis of the method for the invention processing is golden yellow, and the interior tissue uniform and smooth is fluffy full, has the distinctive fragrance that bakes, and shelf life is long nutritious, is fit to all kinds of consumer groups.
Claims (6)
1. inulin prebiotics bread is characterized in that manufacturing process comprises the following steps:
(1) preparation of dough: by mass parts, with 10-20 part warm water with 2.2 parts of activated yeasts, 200 parts of bread flours, 25-33 part sucrose, 4-20 part inulin, 10 portions of skimmed milk powers are mixed, add 35 parts of egg white, add the yeast water of activation to stir, add 2 portions of salt to stir evenly, add 80 parts of water and knead, add 20 parts of butter, rub and form the smooth oil film of one deck to surface;
(2) lax: dough is covered the room temperature 8min that relaxes with preservative film;
(3) proof for the first time: the dough that step (2) is lax is put into proofing box and is proofed;
(4) cut apart round as a ball: the dough that will proof drains air, cuts apart, and rubs circle, covers standing 10min under 18-25 ℃ with preservative film;
(5) proof for the second time: the dough after rubbing of step (4) is round is put into proofing box, proofs;
(6) baking: the baking of dough after proofing for the second time, do not increase and fast ripe the time when dough body is long-pending, at its surface brush one deck edible vegetable oil, the cool rear encapsulation of drying in the air namely obtains inulin prebiotics bread.
2. a kind of inulin prebiotics bread according to claim 1, it is characterized in that: the described the temperature inside the box that proofs that proofs for the first time of step (3) is 35 ℃, relative humidity 75%, proofing period is 60min.
3. a kind of inulin prebiotics bread according to claim 1, it is characterized in that: the described the temperature inside the box that proofs that proofs for the second time of step (5) is 35 ℃, relative humidity 80%, proofing period is 90min.
4. a kind of inulin prebiotics bread according to claim 1 is characterized in that: the condition of the described baking of step (6) is 170 ℃ of the temperature of getting angry, 180 ℃ of the temperature of lower fire.
5. a kind of inulin prebiotics bread according to claim 1 is characterized in that comprising the following steps:
(1) preparation of dough: by mass parts, with 10 parts of warm water with 2.2 parts of activated yeasts, 200 parts of bread flours, 29 portions of sucrose, 12 parts of inulin, 10 portions of skimmed milk powers are mixed, add 35 parts of egg white, add the yeast water of activation to stir, add 2 portions of salt to stir evenly, add 80 parts of water and knead, add 20 parts of butter, rub and form smooth oil film to surface;
(2) lax: smooth dough is covered 18-25 ℃ of lax 8min with preservative film;
(3) proof for the first time: the dough that step (2) is lax is put into proofing box and is proofed;
(4) cut apart round as a ball: the dough that will proof drains air, cuts apart, and rubs circle, with preservative film, covers 18-25 ℃ of standing 10min
(5) proof for the second time: the dough after rubbing of step (4) is round is put into proofing box, proofs;
(6) baking: the baking of dough after proofing for the second time, do not increase and fast ripe the time when dough body is long-pending, at its surface brush one deck edible vegetable oil, the cool rear encapsulation of drying in the air, namely obtain inulin prebiotics bread.
6. the described inulin prebiotics of any one bread according to claim 1-5, it is characterized in that: this bread epidermis is golden yellow, and the interior tissue uniform and smooth is fluffy full, has the distinctive fragrance that bakes, and shelf life is long.
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| CN103947713A (en) * | 2014-05-14 | 2014-07-30 | 西南大学 | Inulin contained bread and making method thereof |
| CN109169795A (en) * | 2018-09-30 | 2019-01-11 | 厦门三九生物科技有限公司 | A kind of probiotics fruit vegetable nutrient dessert and preparation method thereof |
| CN109757542A (en) * | 2019-01-21 | 2019-05-17 | 河南科技大学 | A kind of freezing flour-dough and preparation method thereof, application |
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| CN109757542B (en) * | 2019-01-21 | 2021-12-31 | 河南科技大学 | Frozen dough and preparation method and application thereof |
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