CN104642450A - Method for making dietary fiber bread by utilizing processing by-products of potato starches - Google Patents
Method for making dietary fiber bread by utilizing processing by-products of potato starches Download PDFInfo
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- CN104642450A CN104642450A CN201510052667.0A CN201510052667A CN104642450A CN 104642450 A CN104642450 A CN 104642450A CN 201510052667 A CN201510052667 A CN 201510052667A CN 104642450 A CN104642450 A CN 104642450A
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Abstract
The invention discloses a method for making dietary fiber bread by utilizing processing by-products of potato starches, and belongs to the technical field of food processing. The dietary fiber bread is obtained by using processing by-products of potato starches and high protein flour as raw materials through dough preparation, fermentation, shaping, smoothing, baking and cooling. The dietary fiber bread has the advantages that the nutrition is rich, in addition, the loose and soft effects are achieved, the mouthfeel is good, the aging cannot easily occur, and green and healthy effects are achieved. The by-products obtained from process water discharged from a potato starch processing production line through centrifugal separation via a horizontal spiral centrifuge are adopted as raw materials, the resource utilization of the processing by-products of the potato starches is realized, in addition, the manufacturing process is simple, the production cost is low, and important significance is realized on propelling the potato main food process.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of preparation method of potato dietary fiber bread, particularly relate in one the method utilizing farina processing byproduct to make dietary fiber bread.
Background technology
Dietary fiber refer to can not be digested and assimilated by human small intestine, material to human body unsoundness meaning, comprise cellulose, hemicellulose, pectin etc.Cellulose can absorb water and can prevent from being formed the content of ulcer and balance glucose in blood; Lignin can be combined with cholic acid as cation exchange column in enteron aisle, and the content that can reduce cholesterol in serum prevents the generation of colorectal cancer; Hemicellulose can be combined with harmful heavy metal cation, can also prevent excess weight from increasing; Pectin can reduce cholesterol level and prevent Biliary Calculi.When lacking dietary fiber in food, usually easily there is coronary heart disease, digestive tract ulcer and obesity.In the middle of cereal, potato, vegetables, apple and pears, dietary fiber content is all higher.
China is potato planting area and the maximum country of output in the world, accounts for greatly 10% of total output, wherein have half to be process for starch for the potato of processing.The accessory substance that farina (A starch) process produces is mainly starch processing and is separated juice and potato slag, the dry matter content that starch processing is separated juice is approximately 6%, primarily of farina (B starch), dietary fiber, protein, amino acid, sugar, salt and organic acid composition.
Starch processing separation juice is first placed in pond and leaves standstill with enrichment B starch by traditional handicraft, and then pumpback carries out cleaning separation fine fibre to the rotational flow station in Starch Production line, obtains the B starch that purity is higher thus, then carries out pneumatic conveying drying.This technique placed a period of time being rich in the organic aqueous solution due to B starch, and fermentation can cause the organoleptic indicator such as color, smell of starch to reduce, and functional characteristic, also not as A starch, is therefore sold usually used as the raw-food material comparing low side.Adopt horizontal screw centrifuge to be directly separated with fine fibre by starch granule by High Rotation Speed, obtain the mixture being rich in potato starch granule and dietary cellulosic, i.e. the farina processing byproduct of indication of the present invention.The moisture of this product is 40%-60%, content of starch 25%-35%, and dietary fiber content is 5%-25%, in addition containing a small amount of protein, amino acid, sugar, salt and organic acid etc.Because the horizontal screw centrifuge adopted directly docks with starch machining production line, therefore raw material is fresh, and the B starch of recovery and dietary fiber not by fermentation, are not subject to any other biochemical pollution yet, therefore can use as high-end raw materials of food processing.Because this accessory substance reclaimed from starch processing separation juice is rich in dietary fiber, is therefore processed into food and can supplements the demand of human body to dietary fiber, and there is good nutritive value.
Traditional bread refers to wheat flour to be primary raw material, and with yeast, egg, grease, kernel etc. for auxiliary material, adding water is modulated into dough, by fermentation, shaping, be shaped, bake, bakery product that the process such as cooling processes.Broadly, the steamed bun, steamed twisted roll, steamed bread of corn, steamed bun etc. of China also can be referred to bread.Bread uses Strong flour usually, and protein content, more than 12%, adds the high raw material of other starch based content and can play the effect regulating gluten content in bread raw materials.2015, China will start potato staple food grainization strategy, advance and Potato ring rot bacteria is become the staple foods such as steamed bun, noodles, ground rice, the another staple food grain that potato will become outside rice, wheat, corn.
China CN 103392760 A discloses a kind of potato bread and preparation method thereof, its with potato full-powder, high-strength flour and Chinese herbal medicine powder for primary raw material, and through dough preparing, fermentation, shaping, proof, toast, the step such as cooling is made.Wherein potato full-powder is one in dehydrated potato products, take fresh potato as raw material, through cleaning, removing the peel, select, cut into slices, rinsing, precook, cool, boiling, smash the technical process such as mud, the fine particulate obtained through dehydrating, sheet bits shape or powdery product system are referred to as potato full-powder, wherein, comprise starch (A starch part) 12.6%-18.2%, protein 0.6%-2.1%, 1%-2% dietary fiber.Having not yet to see with farina processing byproduct is the bibliographical information that raw material makes food.
Summary of the invention
The object of the invention is to provide a kind of method utilizing farina processing byproduct to make dietary fiber bread, to realize the high-valued of farina processing byproduct, advances the staple food of potatoes.
The present invention utilizes farina processing byproduct to make the method for dietary fiber bread, be with farina processing byproduct and Strong flour for raw material, through dough preparing, fermentation, shaping, proof, toast, cool and obtain.Wherein farina processing byproduct is the product that the fresh water (FW) of discharging from farina machining production line is obtained by horizontal screw centrifuge centrifugation, material primarily of the following mass percent composition of this accessory substance: moisture 40%-60%, starch 25%-35%, dietary fiber 5%-25%.
In order to ensure the mouthfeel of bread, the mass ratio of farina processing byproduct and Strong flour controls at 1:5-1:10.
In order to enrich the nutrition of bread, taste and kind, be added with at least one auxiliary material in egg, milk powder, butter, active dry yeast, berry sugar, salt, Gluten in the feed, the percentage that addition accounts for farina processing byproduct and Strong flour gross mass is respectively: egg 10 ~ 15%, milk powder 3 ~ 3.5%, butter 8 ~ 12%, active dry yeast 1.5 ~ 2.0%, berry sugar 10 ~ 15%, salt 1 ~ 1.5%, Gluten 0.5 ~ 1.0%.
The present invention make dietary fiber bread not only nutritious, and soft, mouthfeel good, not easily aging, green, healthy.Owing to adopting farina processing byproduct to be raw material, achieve the recycling of farina processing byproduct, and manufacturing process is simple, production cost is low, significant for propelling potato staple foodization.
Detailed description of the invention
Be further described below by the preparation method of specific embodiment to potato dietary fiber bread of the present invention.
Embodiment one
Pulp furnish: major ingredient: farina processing byproduct 1kg part, high-strength flour 10kg.Auxiliary material: egg (major ingredient gross mass 10%), milk powder (major ingredient gross mass 3%), butter (major ingredient gross mass 8%), active dry yeast (major ingredient gross mass 1.5%), sugar (major ingredient gross mass 10%), salt (major ingredient gross mass 1%), Gluten (major ingredient gross mass 0.5%), water (major ingredient gross mass 45%).
Preparation technology:
1, dough preparing: used by active dry yeast the warm water of 25 ~ 35 DEG C to dissolve in advance, water consumption is the half of formula component, leaves standstill a moment.After the dry material mixing such as major ingredient, sugar, salt, milk powder, the egg add yeast water, remaining water, break up, is mixed to form a dough.Firmly knead dough, make that it becomes flexible, smooth surface, and form gluten by various ways such as rubbing, press, fall.Then add softening butter, and firmly rub inside dough.Continue to knead dough, until dough can stretch into very tough and tensile film, namely use finger to disclose, also not too easily break, be dough preparing complete;
2, ferment: put the dough modulated into large basin, to be placed in temperature be 25 ~ 30 DEG C and humidity be 75% ~ 85% condition bottom fermentation 50 ~ 70 min.The standard of having fermented is: dough fermentation is large to original 2 ~ 2.5 times, with flour on finger-dipping, discloses a hole at dough top.After extracting finger, the hole inserted out neither subsides, and does not also bounce back, but maintains the original state, then fermented;
3, shaping: the dough fermented is extruded air, is cut into the face base of 50 ~ 100 g, rubs circle with the hands, forms green compact after shaping, loads and scribbles in the roasting film of one deck grease;
4, proof: will the roasting film of green compact be had to be placed in proofing box, regulate temperature to be 35 ~ 40 DEG C, relative humidity is 80% ~ 85%, proofs 10 ~ 20 min;
5, toast: the green compact after proofing are placed in baking tray by baking box start preheating.Baking box to be started shooting preheating, temperature of getting angry 200 ~ 250 DEG C, lower fiery temperature 180 ~ 210 DEG C.Baking tray is put into baking box baking 18 ~ 20 min;
6) cool: the bread of coming out of the stove deviates from roasting film after slightly cold, be placed in air and naturally cool to room temperature and pack again.
Embodiment two
Pulp furnish: major ingredient: farina processing byproduct 1kg part, high-strength flour 7.5kg.Auxiliary material: egg (major ingredient gross mass 12.5%), milk powder (major ingredient gross mass 3.25%), butter (major ingredient gross mass 10%), active dry yeast (major ingredient gross mass 1.75%), sugar (major ingredient gross mass 12.5%), salt (major ingredient gross mass 1.25%), Gluten (major ingredient gross mass 0.75%), water (major ingredient gross mass 40%).
Preparation technology: with embodiment one.
Embodiment three
Pulp furnish: major ingredient: farina processing byproduct 1kg part, high-strength flour 5kg.Auxiliary material: egg (major ingredient gross mass 15%), milk powder (major ingredient gross mass 3. 5%), butter (major ingredient gross mass 12%), active dry yeast (major ingredient gross mass 2.0%), sugar (major ingredient gross mass 15%), salt (major ingredient gross mass 1.5%), Gluten (major ingredient gross mass 1.0%), water (major ingredient gross mass 35%).
Preparation technology: with embodiment one.
Claims (5)
1. utilize farina processing byproduct to make the method for dietary fiber bread, be with farina processing byproduct and Strong flour for raw material, through dough preparing, fermentation, shaping, proof, toast, cool and obtain.
2. utilize farina processing byproduct to make the method for dietary fiber bread as claimed in claim 1, it is characterized in that: described farina processing byproduct is the product that the fresh water (FW) of discharging from farina machining production line is obtained by horizontal screw centrifuge centrifugation, material primarily of the following mass percent composition of this accessory substance: moisture 40%-60%, starch 25%-35%, dietary fiber 5%-25%.
3. utilize farina processing byproduct to make the method for dietary fiber bread as claimed in claim 1 or 2, it is characterized in that: the mass ratio of farina processing byproduct and Strong flour is 1:5-1:10.
4. utilize farina processing byproduct to make the method for dietary fiber bread as claimed in claim 1 or 2, it is characterized in that: in raw material, be added with at least one auxiliary material in egg, milk powder, butter, active dry yeast, berry sugar, salt, Gluten.
5. utilize farina processing byproduct to make the method for dietary fiber bread as claimed in claim 4, it is characterized in that: the percentage that the addition of described auxiliary material accounts for farina processing byproduct and Strong flour gross mass is respectively: egg 10 ~ 15%, milk powder 3 ~ 3.5%, butter 8 ~ 12%, active dry yeast 1.5 ~ 2.0%, berry sugar 10 ~ 15%, salt 1 ~ 1.5%, Gluten 0.5 ~ 1.0%.
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| CN201510052667.0A CN104642450A (en) | 2015-02-02 | 2015-02-02 | Method for making dietary fiber bread by utilizing processing by-products of potato starches |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105010462A (en) * | 2015-07-08 | 2015-11-04 | 常州市诚天电子有限公司 | Potato bread and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| US20010055638A1 (en) * | 2000-05-09 | 2001-12-27 | Nagatanien Co., Ltd. | Sponge cake premix and method of manufacturing sponge cake by using said premix |
| CN100998393A (en) * | 2006-12-28 | 2007-07-18 | 江南大学 | Method for preparing diet fiber by potato residue and application |
| CN102150796A (en) * | 2011-02-22 | 2011-08-17 | 广州市华侨糖厂 | Method for producing potato flake with high dietary fiber content |
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2015
- 2015-02-02 CN CN201510052667.0A patent/CN104642450A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20010055638A1 (en) * | 2000-05-09 | 2001-12-27 | Nagatanien Co., Ltd. | Sponge cake premix and method of manufacturing sponge cake by using said premix |
| CN100998393A (en) * | 2006-12-28 | 2007-07-18 | 江南大学 | Method for preparing diet fiber by potato residue and application |
| CN102150796A (en) * | 2011-02-22 | 2011-08-17 | 广州市华侨糖厂 | Method for producing potato flake with high dietary fiber content |
Non-Patent Citations (1)
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| 刘婷婷 等: "马铃薯高品质膳食纤维在面包生产中的应用", 《食品科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105010462A (en) * | 2015-07-08 | 2015-11-04 | 常州市诚天电子有限公司 | Potato bread and preparation method thereof |
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Application publication date: 20150527 |