CN110637855A - Preparation method of hand-torn bread capable of promoting intestinal peristalsis - Google Patents
Preparation method of hand-torn bread capable of promoting intestinal peristalsis Download PDFInfo
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- A21D8/00—Methods for preparing or baking dough
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- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
The invention discloses a preparation method of hand-torn bread for promoting intestinal peristalsis, which comprises the following steps: (1) mixing the sweet potato dietary fiber, the soybean dietary fiber and the corn dietary fiber, and adding high-temperature resistant cellulase and water for activation to obtain a composite dietary fiber powder solution; (2) injecting the composite dietary fiber powder solution into a double-screw extrusion puffing machine for extrusion puffing to obtain puffed powder; (3) mixing food colloid and puffed powder uniformly; (4) mixing high gluten flour, low gluten flour, pure milk, white granulated sugar, egg liquid, fresh yeast, salt and the materials obtained in the step (3), pouring the mixture into a stirrer for kneading dough, adding butter for kneading dough continuously, and fermenting; (5) shaping, fermenting and baking the fermented dough to obtain the hand-tearing bread. The preparation method of the invention not only can relieve the retrogradation and hardening speed of the bread and prolong the preservation period of the bread, but also can promote intestinal tract movement and improve digestibility after being eaten.
Description
(I) technical field
The invention belongs to the field of food processing, and particularly relates to a preparation method of hand-tearing bread.
(II) technical background
In the modern society, bread, which is a convenient and nutritious food, is more and more favored by office workers along with the increasing pace of life of people. The hand-tearing bread is a novel bread, contains rich grease, has the characteristics of crisp outside, soft inside and rich fragrance, and is popular with consumers. However, since the shredded bread contains a high amount of sugar, long-term eating may cause gastrointestinal disorders, weakness, and obesity.
The dietary fiber is used as a seventh major nutrient, and can prevent obesity and diabetes, and prevent and treat heart disease, hypertension, arteriosclerosis, etc.; the dietary fiber and short-chain fatty acid as glycolysis product also have the effects of improving intestinal tract peristalsis rhythm, promoting absorption of colon water and sodium, and reducing bacterial translocation. The intake of the dietary fiber food is closely related to chronic diseases, but because the intake of dietary fiber of residents in China is generally insufficient, the chronic diseases caused by the intake are in a high-incidence state, and under the condition, the research on the dietary fiber and the development of high-dietary fiber foods become important tasks for improving the health of residents in China. The flour product is daily staple food for residents in China, has high consumption and various product types, and is a good dietary fiber carrier.
Patent CN 104430679A discloses a hand-tearing bread improver and a preparation method and application thereof. The method adds food emulsifier, antioxidant, enzyme preparation, etc. into shredded bread, and prolongs the shelf life of bread, but the obtained bread has hard texture and poor taste. Patent CN 107467124 a discloses a preparation method of cranberry flavored high dietary fiber hand-tear bread. The dietary fiber powder is added into the bread, so that the aging of the bread can be delayed, but the crude fiber powder is added, so that digestive enzymes in the digestive tract can be prevented from contacting with chyme, the nutrient digestibility is reduced, and the crude fiber can also prevent intestinal tracts from absorbing some micromolecular nutrient substances, so that certain adverse effects on health are generated.
Disclosure of the invention
The technical problem to be solved by the invention is to provide the preparation method of the hand-torn bread for promoting intestinal peristalsis, which can relieve the retrogradation hardening speed of the bread, prolong the preservation period of the bread, promote intestinal peristalsis after being eaten and improve the digestibility.
The technical scheme of the invention is specifically explained as follows:
the invention provides a preparation method of hand-tearing bread, which comprises the following steps:
(1) mixing sweet potato dietary fiber, soybean dietary fiber and corn dietary fiber according to a mass ratio of 1: 1-2: 0.5-1.5, adding 30-40U/g of high-temperature resistant cellulase, adding water to adjust the water content of the materials to 15-20 wt%, and activating at 34-38 ℃ for 50-60 minutes to obtain a composite dietary fiber powder solution;
(2) injecting the composite dietary fiber powder solution into a double-screw extrusion puffing machine, wherein the temperatures of the front end, the middle end and the tail end of the extrusion machine are respectively 50-60 ℃, 90-100 ℃, 135-DEG C, the screw rotating speed is 160r/min and the feeding rotating speed is 20-30r/min, so as to obtain a rod-shaped semi-finished product, drying, and crushing to 100-DEG C and 120 meshes to obtain puffed powder;
(3) feeding the food colloid and the puffed powder into a mixing machine with the rotating speed of 120-130 r/min, and stirring for 250-300 s, wherein the mass ratio of the food colloid to the puffed powder is 0.08-0.1: 1; the food colloid is selected from one or the combination of any more of pectin, xanthan gum and konjac glucomannan;
(4) mixing and pouring 190-200 parts by weight of high gluten flour, 40-50 parts by weight of low gluten flour, 130-140 parts by weight of pure milk, 35-40 parts by weight of white granulated sugar, 20-25 parts by weight of egg liquid (obtained by shelling and beating eggs evenly), 4-6 parts by weight of fresh yeast, 3-5 parts by weight of salt and 10-20 parts by weight of the material obtained in the step (3) into a stirrer, kneading for 15-20min, adding 90-100 parts by weight of butter, continuing to knead for 14-16min, and fermenting for 1-2h at 27-29 ℃;
(5) uniformly dividing the fermented dough into multiple parts, respectively rolling into slices, brushing a layer of butter, stacking, stretching, cutting into strips, putting the slices in a baking tray with the cross section facing upwards, fermenting at 27-29 ℃ for 20-30 min, brushing a layer of egg liquid on the surface, baking in an oven preheated to 170-180 ℃ for 20-25min, brushing butter on the surface after baking, and immediately demoulding to obtain the hand-torn bread.
Preferably, the food colloid is a mixture of pectin, xanthan gum and konjac glucomannan according to a mass ratio of 1.5-2:1: 0.8-1. Compared with the pectin, the xanthan gum and the konjac gum which are used independently or mixed, the pectin, the xanthan gum and the konjac gum which are mixed in a specific ratio show strong synergistic effect on the aspects of improving the specific volume of the bread and prolonging the shelf life of the bread.
The raw materials used in the invention can be conveniently obtained from the market.
The advantages and the beneficial effects of the invention are as follows:
(1) the invention adopts the double extrusion puffing and the high temperature resistant cellulase to cooperatively treat the dietary fiber, thereby not only relieving the retrogradation hardening speed of the bread and prolonging the preservation period of the bread, but also promoting the intestinal tract peristalsis and improving the digestibility after eating.
Specifically, the material is processed into smaller particles by double extrusion and puffing, so that the contact area with enzyme is increased, and the catalytic effect is increased; in addition, the high-temperature resistant cellulase can degrade crude fibers into short-chain oligosaccharides, soften and swell fiber tissues, and improve the extrusion and expansion efficiency, so that a porous and crisp expanded product with a loose structure is obtained. The synergistic effect of the dietary fiber and the vitamin C can not only retain the advantage that the dietary fiber promotes the intestinal peristalsis, but also improve the digestibility and the taste. In addition, the aging of the high-starch food is mainly caused by retrogradation of starch, the micromolecular dietary fiber can form hydrogen bonds with amylose molecules in the flour to bind the starch molecules, so that the retrogradation of the amylose is inhibited, and the retrogradation hardening speed of the bread can be greatly relieved and the fresh-keeping period of the bread is prolonged by matching with the retrogradation inhibition effect of micromolecular sugar on the starch.
(2) The food colloid is added into the flour in a certain proportion, so that the gas retention of the dough can be improved, the specific volume can be obviously improved, the mouth feel of the bread can be improved, the bacterial growth can be inhibited, and the shelf life of the bread can be obviously prolonged.
Specifically, pectin, xanthan gum and konjac gum mainly achieve the effect of improving qualities such as bread specific volume, hardness and the like through interaction with starch molecules. In addition, the food colloid selected by the invention can influence the water distribution in the bread and reduce the content of free water which can be utilized by bacteria, thereby inhibiting the growth of the bacteria and delaying the putrefaction and deterioration of the bread. Surprisingly, the pectin, the xanthan gum and the konjac glucomannan show strong synergistic effect, and the gas retention of dough is obviously improved, so that the specific volume is obviously improved, and the mouthfeel of the bread is improved; but also can better delay the putrefaction and the deterioration of the bread.
(IV) description of the drawings
FIG. 1 is a flow chart of a conventional hand-ripped bread production process;
FIG. 2 is a flow chart of a preferred hand-tearing bread production process of the present invention.
(V) detailed description of the preferred embodiment
The invention will be further described with reference to specific examples, but the scope of the invention is not limited thereto:
example 1:
(1) sweet potato dietary fiber (Lanzhou Wotteli biological science and technology limited), soybean dietary fiber (Zhengzhou Wangbao chemical product limited) and corn dietary fiber (Shaanxi Saien biological science and technology limited) are mixed according to the mass ratio of 1: 1.5: 0.5, adding 30U/g of high-temperature resistant cellulase (Ningxia Sheng practice group Co., Ltd.), adding water to adjust the water content of the materials to 15 wt%, and activating at 35 ℃ for 50 minutes to obtain a composite dietary fiber powder solution;
(2) injecting the composite dietary fiber powder solution into a double-screw extrusion puffing machine, wherein the temperatures of the front end, the middle end and the tail end of the extrusion machine are respectively 50 ℃, 90 ℃ and 135 ℃, the screw rotating speed is 140r/min, and the feeding rotating speed is 20r/min, so as to obtain a rod-shaped semi-finished product, drying, and crushing to 100 meshes to obtain puffed powder;
(3) mixing pectin, xanthan gum and konjac glucomannan (all from Zhengzhou Shengda food additive Co., Ltd.) according to a mass ratio of 1.5:1:0.8, putting the mixed colloid and the puffed powder into a mixer at a rotating speed of 120r/min, and stirring for 250s, wherein the mass ratio of the mixed colloid to the puffed powder is 0.08: 1;
(4) mixing 190 parts by weight of high gluten flour (purchased from Jiangsu Nanshun food Co., Ltd.), 40 parts by weight of low gluten flour (purchased from Jiangsu Nanshun food Co., Ltd.), 130 parts by weight of pure milk, 35 parts by weight of white granulated sugar, 20 parts by weight of egg liquid, 4 parts by weight of fresh yeast, 3 parts by weight of salt and 10 parts by weight of the materials obtained in the step (3), pouring the mixture into a stirrer, kneading for 15min, adding 90 parts by weight of butter, continuing kneading for 14min, and fermenting for 1h at 27 ℃;
(5) dividing the fermented dough into multiple parts, rolling into slices, brushing a layer of butter, stacking, stretching, cutting into strips, placing the strips in a baking tray with the cross section facing upwards, fermenting at 27 deg.C for 20min to fill the container, sieving a layer of egg liquid on the surface, baking in an oven preheated to 170 deg.C for 20min, brushing butter on the surface after baking, and demolding immediately to obtain hand-tearing bread.
The small intestine propulsion rate of the experimental group mice is 55.8 +/-11.5%, the model control group is 43.0 +/-12.1%, and the negative control group is 78.4 +/-8.3%. The specific volume of the bread is 5.19 plus or minus 0.03mL/g, and the shelf life is 11 days.
Comparative example 1
Mixing 190 parts by weight of high gluten flour (purchased from Jiangsu Nanshun food Co., Ltd.), 40 parts by weight of low gluten flour (purchased from Jiangsu Nanshun food Co., Ltd.), 130 parts by weight of pure milk, 35 parts by weight of white granulated sugar, 20 parts by weight of egg liquid, 4 parts by weight of fresh yeast and 3 parts by weight of salt, pouring into a stirrer, kneading for 15min, adding 90 parts by weight of butter, continuing kneading for 14min, and fermenting at 27 ℃ for 1 h;
dividing the fermented dough into multiple parts, rolling into slices, brushing a layer of butter, stacking, stretching, cutting into strips, placing the strips in a baking tray with the cross section facing upwards, fermenting at 27 deg.C for 20min to fill the container, sieving a layer of egg liquid on the surface, baking in an oven preheated to 170 deg.C for 20min, brushing butter on the surface after baking, and demolding immediately to obtain hand-tearing bread.
The intestinal transit rate of the experimental group mice was 43.0. + -. 12.1%. The specific volume of the bread is 1.67 plus or minus 0.03mL/g, and the shelf life is 3 days.
Comparative example 2
Refer to example 1, but not add composite colloid, other steps are the same as example 1.
The specific volume of the bread is 1.81 plus or minus 0.03mL/g, and the shelf life is 4 days.
Example 2
Referring to example 1, except that 10 parts by weight of xanthan gum was used instead of the complex colloid prepared in step (3), the other steps were the same as in example 1.
The specific volume of the bread is 2.97 plus or minus 0.03mL/g, and the shelf life is 6 days.
Example 3
Referring to example 1, except that 10 parts by weight of pectin was used instead of the composite colloid prepared in step (3), the other steps were the same as in example 1.
The specific volume of the bread is 3.08 +/-0.06 mL/g, and the shelf life is 7 days.
Example 4
Referring to example 1, except that 10 parts by weight of konjac gum was used instead of the composite colloid prepared in step (3), the other steps were the same as in example 1.
The specific volume of the bread is 3.14mL/g, and the shelf life is 6 days.
Example 5
Referring to example 1, but replacing the complex colloid prepared in step (3) with 10 parts by weight of pectin-xanthan gum complex at a mass ratio of 1.5:1, the other steps are the same as example 1.
The specific volume of the bread is 3.54 plus or minus 0.06mL/g, and the shelf life is 8 days.
Example 6
Referring to example 1, the procedure was otherwise the same as in example 1 except that 10 parts by weight of a xanthan gum and konjac gum composite in a mass ratio of 1:0.8 was used instead of the composite colloid prepared in step (3).
The specific volume of the bread is 3.62 plus or minus 0.06mL/g, and the shelf life is 8 days.
Example 7:
(1) sweet potato dietary fiber (Lanzhou Wotteli biological science and technology limited), soybean dietary fiber (Zhengzhou Wangbao chemical product limited) and corn dietary fiber (Shaanxi Saien biological science and technology limited) are mixed according to the mass ratio of 1: 2: 0.5, adding 35U/g of high-temperature resistant cellulase (Ningxia Sheng practice group Co., Ltd.), adding water to adjust the water content of the materials to 18 wt%, and activating at 35 ℃ for 55 minutes to obtain a composite dietary fiber powder solution;
(2) injecting the composite dietary fiber powder into a double-screw extrusion puffing machine, wherein the temperatures of the front end, the middle end and the tail end of the extrusion machine are respectively 55 ℃, 95 ℃ and 140 ℃, the screw rotating speed is 150r/min, and the feeding rotating speed is 25r/min, so as to obtain a rod-shaped semi-finished product, drying, and crushing to 110 meshes to obtain puffed powder;
(3) mixing pectin, xanthan gum and konjac glucomannan (all from Zhengzhou Shengda food additive Co., Ltd.) according to a mass ratio of 1.8:1:0.9, putting the mixed colloid and puffed powder into a mixer with a rotating speed of 125r/min, and stirring for 280s, wherein the mass ratio of the mixed colloid to the puffed powder is 0.1: 1;
(4) mixing 195 parts by weight of high gluten flour (purchased from Jiangsu Nanshun food Co., Ltd.), 45 parts by weight of low gluten flour (purchased from Jiangsu Nanshun food Co., Ltd.), 135 parts by weight of milk, 38 parts by weight of white granulated sugar, 22 parts by weight of eggs, 5 parts by weight of fresh yeast, 4 parts by weight of salt and 15 parts by weight of the materials obtained in the step (3), pouring the mixture into a stirrer, kneading the mixture for 18min, adding 95 parts by weight of butter, continuing kneading the dough for 15min, and fermenting for 1.5h at 28 ℃;
(5) dividing the fermented dough into multiple parts, rolling into slices, brushing a layer of butter, stacking, stretching, cutting into strips, placing the strips in a baking tray with the cross section facing upwards, fermenting at 28 deg.C for 25min to fill the container, sieving a layer of egg liquid on the surface, baking in an oven preheated to 175 deg.C for 22min, brushing butter on the surface after baking, and demolding immediately to obtain hand-tearing bread.
The small intestine propulsion rate of the experimental group mice is 58.5 +/-12.3%, the model control group is 43.0 +/-12.1%, and the negative control group is 78.4 +/-8.3%. The specific volume of the bread is 5.01 plus or minus 0.06mL/g, and the shelf life is 10 days.
Example 8:
(1) sweet potato dietary fiber (Lanzhou Wotteli biological science and technology limited), soybean dietary fiber (Zhengzhou Wangbao chemical product limited) and corn dietary fiber (Shaanxi Saien biological science and technology limited) are mixed according to the mass ratio of 1: 2: 1.5, mixing, adding 40U/g high-temperature resistant cellulase (Ningxia Sheng practice group Co., Ltd.), adding water to adjust the water content of the materials to 20%, and activating at 38 ℃ for 60 minutes to obtain a composite dietary fiber powder solution;
(2) injecting the composite dietary fiber powder solution into a double-screw extrusion puffing machine, wherein the temperatures of the front end, the middle end and the tail end of the extrusion machine are respectively 60 ℃, 100 ℃ and 145 ℃, the screw rotating speed is 160r/min, and the feeding rotating speed is 30r/min, so as to obtain a rod-shaped semi-finished product, drying, and crushing to 120 meshes to obtain puffed powder;
(3) mixing pectin, xanthan gum and konjac glucomannan (all from Zhengzhou Shengda food additive Co., Ltd.) according to a mass ratio of 2:1:1, putting the mixed colloid and the puffed powder into a mixer with a rotating speed of 130r/min, and stirring for 300s, wherein the mass ratio of the mixed colloid to the puffed powder is 0.09: 1;
(4) mixing 200 parts by weight of high gluten flour (purchased from Jiangsu Nanshun food Co., Ltd.), 50 parts by weight of low gluten flour (purchased from Jiangsu Nanshun food Co., Ltd.), 140 parts by weight of milk, 40 parts by weight of white granulated sugar, 25 parts by weight of eggs, 6 parts by weight of fresh yeast, 5 parts by weight of salt and 20 parts by weight of the materials obtained in the step (3), pouring the mixture into a stirrer, kneading the mixture for 20min, adding 100 parts by weight of butter, continuing to knead the mixture for 16min, and fermenting for 2h at 29 ℃;
(5) dividing the fermented dough into multiple parts, rolling into slices, brushing a layer of butter, stacking, stretching, cutting into strips, placing the strips in a baking tray with the cross section facing upwards, fermenting at 29 ℃ for 30 minutes until the container is filled, sieving a layer of egg liquid on the surface, placing the strips in an oven preheated to 180 ℃ for baking for 25min, brushing butter on the surface after baking, and immediately demoulding to obtain the hand-tearing bread.
The intestinal propulsion rate of the experimental group mice is 53.1 +/-14.5%, the intestinal propulsion rate of the model control group is 43.0 +/-12.1%, and the intestinal propulsion rate of the negative control group is 78.4 +/-8.3%. The specific volume of the bread is 4.94 plus or minus 0.05mL/g, and the shelf life is 13 days.
The method for testing the structural performance of the hand-tear bread prepared in the above example specifically comprises the following steps:
(1) the experimental method for measuring the small intestine propulsion rate comprises the following steps: 60 male mice were selected and randomly divided into 3 groups of 20 mice each. The experimental group was given 120mg/10g BW hand-tear bread 1 time per day for 14 days. Animals in each group were fasted (drinking water was not limited) in the evening of the last sample administration, and after 16 hours, the model control group (the normal bread prepared in comparative example 1) and the experimental group were administered with a compound diphenoxylate solution (0.2mL/10g BW) at a dose of 5mg/kg BW, and the negative control group was administered with distilled water. After 30min, the experimental group was administered with ink containing the corresponding test substance, and the model control group and the negative control group were administered with ink (containing 5% of activated carbon powder, 10% of gum arabic). The animal was sacrificed by cervical dislocation 25min after administration of ink, the mesentery was separated by opening the abdominal cavity, and the intestinal canal from the pylorus, the lower end to the ileocecal part at the upper end was cut off, placed on a tray, and the small intestine was gently pulled into a straight line for measurement. The intestinal canal length is the "total length of small intestine", the "ink propulsion length" from the pylorus to the ink front, and the ink propulsion rate (P) is calculated according to the following formula:
the small intestine ink propulsion rate is equal to the ink propulsion length (cm)/the total length of the small intestine (cm) × 100%
(2) Specific volume measurement: referring to the volume replacement method in GB/T20981-2007 bread, a bread sample cooled for 1h in an aseptic operating platform is taken, and the volume and the mass of the bread sample are measured. The calculation was performed as follows, 3 replicates per sample and the average was taken.
Bread specific volume P ═ volume (mL)/mass (g)
(3) The bread shelf life detection method comprises the following steps: the detection indexes include sensory evaluation, moisture, acid value, peroxide value, total bacteria, coliform group bacteria and mould. The determination is carried out according to the GB 7099 + 2003 cake and bread health standard. The preservation experiment condition of the bread is that the temperature is 37 ℃ and the humidity is 85 percent.
Claims (2)
1. A preparation method of hand-tearing bread comprises the following steps:
(1) mixing sweet potato dietary fiber, soybean dietary fiber and corn dietary fiber according to a mass ratio of 1: 1-2: 0.5-1.5, adding 30-40U/g of high-temperature resistant cellulase, adding water to adjust the water content of the materials to 15-20 wt%, and activating at 34-38 ℃ for 50-60 minutes to obtain a composite dietary fiber powder solution;
(2) injecting the composite dietary fiber powder solution into a double-screw extrusion puffing machine, wherein the temperatures of the front end, the middle end and the tail end of the extrusion machine are respectively 50-60 ℃, 90-100 ℃, 135-DEG C, the screw rotating speed is 160r/min and the feeding rotating speed is 20-30r/min, so as to obtain a rod-shaped semi-finished product, drying, and crushing to 100-DEG C and 120 meshes to obtain puffed powder;
(3) feeding the food colloid and the puffed powder into a mixing machine with the rotating speed of 120-130 r/min, and stirring for 250-300 s, wherein the mass ratio of the food colloid to the puffed powder is 0.08-0.1: 1; the food colloid is selected from one or the combination of any more of pectin, xanthan gum and konjac glucomannan;
(4) mixing and pouring 190-200 parts by weight of high gluten flour, 40-50 parts by weight of low gluten flour, 130-140 parts by weight of pure milk, 35-40 parts by weight of white granulated sugar, 20-25 parts by weight of egg liquid (obtained by shelling and beating eggs evenly), 4-6 parts by weight of fresh yeast, 3-5 parts by weight of salt and 10-20 parts by weight of the material obtained in the step (3) into a stirrer, kneading for 15-20min, adding 90-100 parts by weight of butter, continuing to knead for 14-16min, and fermenting for 1-2h at 27-29 ℃;
(5) uniformly dividing the fermented dough into multiple parts, respectively rolling into slices, brushing a layer of butter, stacking, stretching, cutting into strips, putting the slices in a baking tray with the cross section facing upwards, fermenting at 27-29 ℃ for 20-30 min, brushing a layer of egg liquid on the surface, baking in an oven preheated to 170-180 ℃ for 20-25min, brushing butter on the surface after baking, and immediately demoulding to obtain the hand-torn bread.
2. The method of claim 1, wherein: the food colloid is a mixture of pectin, xanthan gum and konjac glucomannan according to a mass ratio of 1.5-2:1: 0.8-1.
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| CN113100269A (en) * | 2021-05-25 | 2021-07-13 | 漳州好名新食品有限公司 | Easily-absorbed flavored hand-torn bread and production process thereof |
| CN115226740A (en) * | 2022-06-07 | 2022-10-25 | 合肥瑞和坊食品有限公司 | Preparation method of cream toast bread |
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| CN107467124A (en) * | 2017-09-06 | 2017-12-15 | 张永霞 | A kind of high dietary-fiber hand of Cranberry flavor tears the preparation method of bread |
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| CN101889598A (en) * | 2010-02-24 | 2010-11-24 | 天津科技大学 | Long shelf-life konjaku high-fiber high-protein fortified bread and making method thereof |
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