CN106942587A - A kind of production method of coarse grain steamed bread - Google Patents

Abstract

A kind of production method of coarse grain steamed bread, (1) primary raw material wheat flour 85 ~ 90%, oatmeal 4 ~ 15%, dry okara powder 2 ~ 10%, inulin 2 ~ 10% by mass percentage.Oatmeal, dry okara powder and inulin gross mass are 12 ~ 18 with flour quality ratio:100；(2) press per 100g main materials, 1 ~ 2.5g of addition yeast, 2 ~ 5g of milk powder, 0.1 ~ 0.3g of salt, 0.1 ~ 0.3g of modifying agent, 0.5 ~ 0.9g of baking powder, 0.02 ~ 0.05g of stevioside, 2 ~ 6g of xylitol etc.；(3) main supplementary material is mixed, dough rubs smooth to surface, in 30 ~ 40 DEG C, humidity 70 ~ 80% ferment, offhand place into 35 ~ 45 DEG C, humidity 75 ~ 85% proof, decatize.Product dietary fibre rich of the present invention, regulating blood sugar improves function of intestinal canal；Bean dregs utilization rate is high；It is simple to operate, with short production cycle, low cost.

Description

A kind of production method of coarse grain steamed bread

technical field

The invention belongs to the technical field of food production and relates to a production process of coarse grain steamed bread.

Background technique

Steamed buns are one of the traditional foods that are deeply loved by the people of our country and have a history of more than two thousand years. In recent years, with the accelerated pace of people's life, steamed buns occupy an indispensable position in breakfast. Common steamed buns on the market have simple ingredients and single nutrition. They are mainly processed from wheat flour, and due to the improvement of the processing precision of wheat flour, a large amount of B vitamins, dietary fiber and minerals have been lost. Amino acid, if consumed for a long time, will cause the imbalance of nutrients in people's body. Modern nutritious breakfast requires the basic principle of "combination of grains, thickness, meat and vegetables, and variety". We plan to combine different foods and wheat flour to make modern steamed buns that are rich in nutrition, diverse, combine coarse and fine grains, and improve the dietary structure. This kind of steamed bun rarely appears in the market, and with the improvement of nutrition, people's demand for this kind of nutritious and healthy steamed bun is increasing day by day. Therefore, it is very practical to invent this health-preserving steamed bun.

Due to the excessively refined diet and lack of exercise of modern people, the prevalence of hypertension, hyperlipidemia, hyperglycemia and constipation continues to increase. Adding an appropriate amount of oligosaccharides and dietary fiber to steamed bread can reduce the incidence of three highs and improve intestinal function.

Studies have reported that okara is rich in dietary fiber, B vitamins and lysine (about 4.6mg/100g). Clinical and animal experiments have proved that okara has the effect of lowering blood fat and preventing cancer. Oat is rich in protein and soluble dietary fiber, and has a comprehensive composition of minerals, vitamins and amino acids. Its nutritional value ranks first among grains. Intestinal cancer, immune regulation and so on. Inulin is rich in natural fructooligosaccharides, has the physiological functions of dietary fiber and probiotics, can improve intestinal flora, lower blood lipids, prevent colon cancer and breast cancer, promote calcium absorption, and improve human immune function. Therefore, choosing bean dregs, oats and inulin as food accessories to cooperate with wheat flour to make coarse grain steamed bread has a broad market demand.

Contents of the invention

The purpose of the invention is to provide a method for producing coarse grain steamed bread.

The production method of the coarse grain steamed bread of the present invention comprises the following steps.

(1) According to the mass percentage, the main raw materials include: 85-90% wheat flour, 4-15% oat flour, 2-10% dried bean dregs powder, and 2-10% inulin. The mass ratio of the total mass of oat flour, dried okara powder and inulin to the wheat flour is 12:100-18:100.

(2) For every 100g of main raw materials, add auxiliary materials: yeast 1~2.5g, milk powder 2~5g, salt 0.1~0.3g, improver 0.1~0.3g, baking powder 0.5~0.9g, stevioside 0.02~0.05g, Xylitol 2~6g, water 45~55g.

(3) Take out the ingredients according to the ratio of the above-mentioned main raw materials and auxiliary materials, mix them evenly, knead the dough until the surface is smooth, put it in the temperature of 30~40℃ and the humidity of 70~80% for fermentation, after that, shape it by hand and put it in Proof at a temperature of 35-45°C and a humidity of 75-85%, and finally steam for 10-30 minutes to obtain coarse-grain steamed buns.

Preferably, by mass percentage, main raw materials: oat flour 4~10%, dried bean dregs powder 2~5%, inulin 2~5%, wheat flour is high-gluten wheat flour; The total amount of oat flour, dried bean dregs powder and inulin and The mass ratio of wheat flour is 14:100, and the coarse grain steamed bread obtained after fermentation has the best taste. Among them, the dietary fiber content in oats used should be 5-10%, the dietary fiber content in dried bean dregs should be 45-55%, and the dietary fiber content in inulin should be 80-90%. In addition, 9~9.6mg of selenium-enriched yeast, 0.1~0.2g of zinc-enriched yeast, and 1~2g of Angel yeast are added to each 100g of main raw materials, so that every 100g of steamed bread contains 11.233~11.982ug of selenium and 1.248~2.496mg of zinc , fortify the selenium and zinc elements of coarse grain steamed bread.

The beneficial effects of the invention are as follows: (1) the sugar-reducing coarse-grain steamed bread produced by the method is rich in dietary fiber and has various physiological functions such as regulating blood sugar and improving intestinal function. (2) Okara is a by-product of soybean product production, and using it as a raw material for coarse-grain steamed bread can improve the utilization rate of okara. (3) The process for producing coarse-grain steamed bread is simple in operation, short in production cycle, and low in product cost, and is suitable for large-scale technological production.

detailed description

The invention will be further illustrated by the following examples.

Example 1.

A coarse grain steamed bun made from the following raw materials: 100g of high-gluten flour, 4.7g of oat flour, 3.7g of dried bean dregs powder, 5.6g of inulin, 0.181g of zinc-enriched yeast, 0.011g of selenium-enriched yeast, 1.176g of angel yeast, Milk powder 3.42g, salt 0.228g, improver 0.228g, baking powder 0.912g, stevia 0.046g, xylitol 5.472g, water 57g.

First, mix high-gluten flour, oat flour, dried bean dregs powder, and inulin thoroughly, then add milk powder, salt, baking powder, stevia, xylitol and other ingredients, and mix well. Mix the yeast and the improver, activate it with 16g of warm water for 10 minutes, then put the yeast liquid and all the ingredients in the dough kneader and knead the dough for 30 minutes, then place it in a fermentation box with a temperature of 30°C and a relative humidity of 75% for 1 hour, and take out the dough Remove the air bubbles by hand and knead until it is formed. Put it in a proofing box with a temperature of 40°C and a relative humidity of 80% for 20 minutes. Take it out and steam it in a steamer for 20 minutes, then turn off the heat. Wait for 5 minutes for the steamed buns to come out.

Example 2.

A coarse-grain steamed bun made from the following raw materials: 105g of high-gluten flour, 5g of oat flour, 4g of dried bean dregs powder, 6g of inulin, 0.193g of zinc-enriched yeast, 0.012g of selenium-enriched yeast, 1.235g of angel yeast, and milk powder 3.6g, 0.24g salt, 0.24g improver, 0.96g baking powder, 0.048g stevia, 5.76g xylitol, 62g water.

First, mix high-gluten flour, oat flour, dried bean dregs powder, and inulin thoroughly, then add milk powder, salt, baking powder, stevia, xylitol and other ingredients, and mix well. Mix the yeast and the improver, activate it with 20g of warm water for 12 minutes, then put the yeast liquid and all ingredients in the kneading machine and knead the dough for 35 minutes, then place it in a fermentation box with a temperature of 35°C and a relative humidity of 80% for 1.5 hours, and take it out Remove the air bubbles by hand and knead the dough until it is formed. Put it in a proofing box with a temperature of 45°C and a relative humidity of 85% for 23 minutes. Take it out and steam it in a steamer for 23 minutes.

Claims (4)

1. a production method of coarse grain steamed bread is characterized in that comprising the following steps: (1) According to the mass percentage, the main raw materials include: 85~90% of wheat flour, 4~15% of oat flour, 2~10% of dried bean dregs powder, and 2~10% of inulin; the total of oat flour, dried bean dregs powder and inulin The mass ratio of mass to wheat flour is 12:100~18:100; (2) For every 100g of main raw material, add auxiliary materials: yeast 1~2.5g, milk powder 2~5g, salt 0.1~0.3g, improver 0.1~0.3g, baking powder 0.5~0.9g, stevioside 0.02~0.05g, Xylitol 2~6g, water 45~55g; (3) Take out the ingredients according to the ratio of the above-mentioned main raw materials and auxiliary materials, mix them evenly, knead the dough until the surface is smooth, put it in the temperature of 30~40℃ and the humidity of 70~80% for fermentation, after that, shape it by hand and put it in Proof at a temperature of 35-45°C and a humidity of 75-85%, and finally steam for 10-30 minutes to obtain coarse-grain steamed buns. 2. The production method of coarse grain steamed bread according to claim 1, characterized in that by mass percentage, the main raw materials are: oat flour 4-10%, dried bean dregs powder 2-5%, inulin 2-5%, and wheat flour is high Gluten wheat flour; the mass ratio of the total amount of oat flour, dried okara powder and inulin to wheat flour is 14:100. 3. The production method of coarse grain steamed bread according to claim 1 or 2, characterized in that the dietary fiber content in the oats used is 5-10%, the dietary fiber content in the dried bean dregs is 45-55%, and the dietary fiber content in the inulin 80~90%. 4. The production method of coarse-grain steamed bread according to claim 1, characterized in that 9-9.6 mg of selenium-enriched yeast, 0.1-0.2 g of zinc-enriched yeast, and 1-2 g of angel yeast are added to each 100 g of main raw materials.