CN108477262B - Premixed flour and preparation method thereof - Google Patents
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- CN108477262B CN108477262B CN201810583585.2A CN201810583585A CN108477262B CN 108477262 B CN108477262 B CN 108477262B CN 201810583585 A CN201810583585 A CN 201810583585A CN 108477262 B CN108477262 B CN 108477262B
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- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 60
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- 229920001221 xylan Polymers 0.000 claims abstract description 24
- 150000004823 xylans Chemical class 0.000 claims abstract description 24
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 19
- SRBFZHDQGSBBOR-HWQSCIPKSA-N L-arabinopyranose Chemical compound O[C@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-HWQSCIPKSA-N 0.000 claims abstract description 18
- 235000014121 butter Nutrition 0.000 claims abstract description 18
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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 description 10
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- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
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- 241000196324 Embryophyta Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
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- 235000020776 essential amino acid Nutrition 0.000 description 1
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- 235000003599 food sweetener Nutrition 0.000 description 1
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- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
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- 239000011148 porous material Substances 0.000 description 1
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- 239000002994 raw material Substances 0.000 description 1
- 235000021391 short chain fatty acids Nutrition 0.000 description 1
- 150000004666 short chain fatty acids Chemical class 0.000 description 1
- 210000002027 skeletal muscle Anatomy 0.000 description 1
- 239000008347 soybean phospholipid Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
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- 210000001519 tissue Anatomy 0.000 description 1
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- 239000011573 trace mineral Substances 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 235000011845 white flour Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
- A21D10/005—Solid, dry or compact materials; Granules; Powders
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention provides premixed powder and a preparation method thereof, wherein the premixed powder is prepared from the following components in parts by mass: 100 parts of high gluten flour, 15-25 parts of wheat bran, 5-8 parts of soybean meal, 5-8 parts of glutinous rice flour, 3-5 parts of yam flour, 1-2 parts of medlar, 3-4 parts of banana, 0.8-1.1 parts of grape, 0.8-1.2 parts of sweetsop, 8-10 parts of butter, 12-15 parts of white granulated sugar, 3-5 parts of L-arabinose, 4-7 parts of xylan, 1.5-3 parts of resistant dextrin and 2-4 parts of galacto-oligosaccharide. The baked food prepared by the premixed flour can reduce sugar intake, is rich in dietary fiber, has good forming, fine and smooth taste, good palatability and longer quality retention period.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to premixed flour and a preparation method thereof.
Background
The premixed flour is compounded and functional mixed flour, and partial raw and auxiliary materials of the food are mixed well in advance, so that the specialty, the technicality and the failure rate of finished product manufacture are reduced in a simple mode. The premixed flour is convenient and quick to use, saves time, reduces the technical requirements of food preparation, improves the stability of the quality of finished products, and is more scientific and reasonable for people to eat. Premixed flour is currently used the most in the baking industry, and has gradually developed an industry trend.
High sugar formulations are mostly used for baked foods, for example, bread is added with a large amount of white sugar for sweet taste and fermentation gas generation of yeast during bread making. Every 100 g of white flour contains about 15-20 g of white sugar. And the excessive sucrose ingestion causes great harm to human body, can cause obesity, hypertension and diabetes, promotes arteriosclerosis, and increases the morbidity of cardiovascular diseases.
In addition, the baked food usually adopts refined flour as a main material, and the refined flour is processed to cause the loss of dietary fiber, trace elements and other nutritional ingredients to be serious, so that the baked food is not beneficial to the health of human bodies after being eaten frequently. In recent years, high dietary fiber bread, such as coarse grain bread, has been favored by many consumers. In order to achieve the purpose of high dietary fiber, the coarse food grain needs to be added in a large amount (more than 10%), but the addition of the coarse food grain causes poor binding force of dough, rough mouthfeel and poor palatability.
Disclosure of Invention
The invention provides premixed flour which can be used for preparing baked food with reduced sugar intake, is rich in dietary fiber and has good taste, and a preparation method thereof.
In order to achieve the purpose, the invention is realized by the following technical scheme:
the premixed powder is prepared from the following components in parts by mass: 100 parts of high gluten flour, 15-25 parts of wheat bran, 5-8 parts of soybean meal, 5-8 parts of glutinous rice flour, 3-5 parts of yam flour, 1-2 parts of medlar, 3-4 parts of banana, 0.8-1.1 parts of grape, 0.8-1.2 parts of sweetsop, 8-10 parts of butter, 12-15 parts of white granulated sugar, 3-5 parts of L-arabinose, 4-7 parts of xylan, 1.5-3 parts of resistant dextrin and 2-4 parts of galacto-oligosaccharide.
Preferably, the premixed powder is prepared from the following components in parts by mass: 100 parts of high gluten flour, 20 parts of wheat bran, 6 parts of soybean meal, 5 parts of glutinous rice flour, 5 parts of yam flour, 1.5 parts of medlar, 4 parts of bananas, 1 part of grapes, 1.2 parts of sweetsops, 9 parts of butter, 13 parts of white granulated sugar, 4 parts of L-arabinose, 5 parts of xylan, 2 parts of resistant dextrin and 3 parts of galactooligosaccharides.
The preparation method of the premixed flour comprises the following steps:
(1) mixing wheat bran and butter in a container, sealing the container, steaming for 20-25min in water, oven drying at 45-50 deg.C for 1.8-2 hr, and pulverizing into 75-85 mesh powder to obtain wheat bran powder;
(2) removing core and peel of fructus Lycii, fructus Musae, fructus Vitis Viniferae and Annona squamosa L to obtain mixed pulp, blanching, adding 1-1.3 weight times of water, pulping, vacuum concentrating the pulp, vacuum freeze drying, and pulverizing to obtain fruit powder;
(3) mixing white granulated sugar, L-arabinose, xylan, resistant dextrin, galacto-oligosaccharide and fruit powder, and grinding into 180-mesh powder with 160 meshes to obtain sweet powder;
(4) mixing high gluten flour with wheat bran powder, soybean powder, glutinous rice flour, rhizoma Dioscoreae powder and sweet flour, and stirring to obtain premixed flour.
Preferably, the blanching of the step (2) is carried out in water at 90-95 ℃ for 8-10 s.
In the present invention, L-arabinose is a novel sugar sweetener because it can selectively inhibit sucrase that decomposes sucrose, thereby reducing the absorption of sucrose and the generation of new fat, thereby controlling the increase of blood glucose. The unabsorbed L-arabinose can be degraded in intestinal tracts to generate short-chain fatty acids such as succinic acid, propionic acid and lactic acid, the pH value of the intestinal tracts is reduced, an acid environment is provided for the propagation of beneficial bacteria, the propagation of the beneficial bacteria (particularly bifidobacteria) in the intestinal tracts is increased, harmful bacteria in the intestinal tracts are eliminated, and the intestinal health of a human body can be effectively improved. The L-arabinose has the effects of protecting liver, relieving alcoholism, strengthening skeletal muscle, cleaning blood vessels and the like.
In the present invention, "Xylan (Xylan)" is a non-starch polysaccharide produced second to cellulose in nature, and has a main sugar unit of xylose, polymerized from ten or more sugar units, and has an average molecular weight of more than 10000. (plant cell wall polysaccharide is a basic source of human dietary fiber and comprises two major parts of cellulose and hemicellulose, wherein the hemicellulose takes xylan as a main component and is tightly wrapped on the surface of cellulose fiber fibrils, and accounts for about 30% of the dry weight of the cell wall), and the CAS is 9014-66-8.
Xylan is used as indispensable natural dietary fiber of human healthy metabolism, the xylan is fermented by intestinal microorganisms to selectively increase the yield of propionic acid, the propionic acid enters liver to regulate lipid metabolism, including inhibiting cholesterol synthesis, inhibiting triglyceride accumulation, relieving adipose tissue inflammatory reaction and the like, and sufficient xylan is ingested to help to recover the intestinal healthy flora structure and realize healthy lipid metabolism in a modern diet mode. The xylan keeps a good macromolecular structure, can be delivered to the farthest end of an intestinal tract, and has the health effects of improving the whole intestinal tract flora structure, acidifying the far-end intestinal tract, increasing the water content of excrement and preventing constipation.
The beneficial effects of the invention are mainly reflected in the following aspects:
(1) the L-arabinose can selectively inhibit sucrase for decomposing sucrose, thereby reducing the absorption of sucrose and the generation of new fat, reducing the absorption of sucrose by human body and reducing the harm of overeating sucrose on the baked food made of premixed flour without influencing the sweet taste. The intestinal function of xylan is matched to further reduce sugar absorption, and meanwhile, xylan is used as natural dietary fiber and is beneficial to human health. The galactooligosaccharide is an excellent nutrient source and an effective proliferation factor of beneficial bacteria such as bifidobacterium, lactobacillus acidophilus and the like in human intestinal tracts, and can improve the digestion and absorption functions of the human intestinal tracts while providing certain sweetness. Meanwhile, the fruit powder is prepared by compounding the medlar, the banana, the grape and the cherimoya with higher sweetness, has rich taste levels, unique taste and natural sweet taste, can further reduce the dosage of cane sugar, is sweet and mild in the medlar and the grape, is sweet and warm in the cherimoya, is cold and sweet in the banana, has the effect of complementing the tastes and tastes, and has the effects of nourishing the liver, moistening the lung, clearing heat and tonifying deficiency.
(2) The wheat bran and the butter are mixed and steamed, so that the wheat bran fully absorbs the butter, and the butter softens and wraps the wheat bran. In addition, the soybean meal contains rich soybean phospholipids, has an emulsifying effect, and simultaneously has a complementary effect of essential amino acid types contained in the soybean meal and wheat bran, so that the nutritional value is improved. The glutinous rice flour and the yam flour have good water-retaining property and adhesiveness, the resistant dextrin can strengthen the strength of the dough and improve the gas-retaining property of the dough, so that the baked food made of the premixed flour has high wheat bran content, rich dietary fiber, good forming property, fine and smooth taste, good palatability and longer quality retention period.
Detailed Description
The present invention will be described in more detail with reference to examples. It is to be understood that the practice of the invention is not limited to the following examples, and that any variations and/or modifications may be made thereto without departing from the scope of the invention.
In the invention, all parts and percentages are weight units, and all equipment, raw materials and the like can be purchased from the market or are commonly used in the industry, if not specified. The methods in the following examples are conventional in the art unless otherwise specified.
In the examples, xylan is produced by Guilin Cellulomone Biotechnology, Inc.
Example 1
The premixed powder is prepared from the following components in parts by mass:
100 parts of high gluten flour, 20 parts of wheat bran, 6 parts of soybean meal, 5 parts of glutinous rice flour, 5 parts of yam flour, 1.5 parts of medlar, 4 parts of bananas, 1 part of grapes, 1.2 parts of sweetsops, 9 parts of butter, 13 parts of white granulated sugar, 4 parts of L-arabinose, 5 parts of xylan, 2 parts of resistant dextrin and 3 parts of galactooligosaccharides.
The preparation method of the premixed flour comprises the following steps:
(1) mixing wheat bran and butter in a container, sealing the container, steaming for 20min in water, oven drying at 45 deg.C for 1.8 hr, and pulverizing into 80 mesh powder to obtain wheat bran powder;
(2) removing core and peel of fructus Lycii, fructus Musae, fructus Vitis Viniferae and Annona squamosa L to obtain mixed pulp, adding the mixed pulp into 90 deg.C water, blanching for 8s, adding 1 weight times of water, pulping, vacuum concentrating the pulp, vacuum freeze drying, and pulverizing to obtain fruit powder;
(3) mixing white granulated sugar, L-arabinose, xylan, resistant dextrin, galacto-oligosaccharide and fruit powder, and grinding into 180 meshes to obtain sweet powder;
(4) mixing high gluten flour with wheat bran powder, soybean powder, glutinous rice flour, rhizoma Dioscoreae powder and sweet flour, and stirring to obtain premixed flour.
Example 2
The premixed powder is prepared from the following components in parts by mass:
100 parts of strong flour, 25 parts of wheat bran, 5 parts of soybean meal, 8 parts of glutinous rice flour, 3 parts of yam flour, 2 parts of medlar, 3 parts of bananas, 1.1 parts of grapes, 0.8 part of sweetsops, 8 parts of butter, 12 parts of white granulated sugar, 5 parts of L-arabinose, 7 parts of xylan, 3 parts of resistant dextrin and 4 parts of galactooligosaccharides.
The preparation method of the premixed flour comprises the following steps:
(1) mixing wheat bran and butter in a container, sealing the container, steaming for 22min in water, oven drying in an oven at 50 deg.C for 2 hr, and pulverizing into 75 mesh powder to obtain wheat bran powder;
(2) removing core and peel of fructus Lycii, fructus Musae, fructus Vitis Viniferae and Annona squamosa L to obtain mixed pulp, adding the mixed pulp into 95 deg.C water, blanching for 9s, adding 1.2 weight times of water, pulping, vacuum concentrating the pulp, vacuum freeze drying, and pulverizing to obtain fruit powder;
(3) mixing white granulated sugar, L-arabinose, xylan, resistant dextrin, galacto-oligosaccharide and fruit powder, and grinding into 160 meshes to obtain sweet powder;
(4) mixing high gluten flour with wheat bran powder, soybean powder, glutinous rice flour, rhizoma Dioscoreae powder and sweet flour, and stirring to obtain premixed flour.
Example 3
The premixed powder is prepared from the following components in parts by mass:
100 parts of high gluten flour, 15 parts of wheat bran, 8 parts of soybean flour, 5 parts of glutinous rice flour, 4 parts of yam flour, 1 part of medlar, 3 parts of bananas, 0.8 part of grapes, 1 part of sweetsops, 10 parts of butter, 15 parts of white granulated sugar, 3 parts of L-arabinose, 4 parts of xylan, 1.5 parts of resistant dextrin and 2 parts of galactooligosaccharides.
The preparation method of the premixed flour comprises the following steps:
(1) mixing wheat bran and butter in a container, sealing the container, steaming for 25min in water, oven drying at 50 deg.C for 1.8 hr, and pulverizing into 85 mesh powder to obtain wheat bran powder;
(2) removing core and peel of fructus Lycii, fructus Musae, fructus Vitis Viniferae and Annona squamosa L to obtain mixed pulp, adding the mixed pulp into 95 deg.C water, blanching for 10s, adding 1.3 weight times of water, pulping, vacuum concentrating the pulp, vacuum freeze drying, and pulverizing to obtain fruit powder;
(3) mixing white granulated sugar, L-arabinose, xylan, resistant dextrin, galacto-oligosaccharide and fruit powder, and grinding into 170 meshes to obtain sweet powder;
(4) mixing high gluten flour with wheat bran powder, soybean powder, glutinous rice flour, rhizoma Dioscoreae powder and sweet flour, and stirring to obtain premixed flour.
Comparative example 1
The formula of the premixed flour does not contain butter, and the preparation method comprises the steps of (1) crushing wheat bran into 80-mesh powder to obtain wheat bran powder; the remaining components and preparation steps were the same as in example 1.
Comparative example 2
The formula of the premixed flour does not contain soybean flour, glutinous rice flour and yam flour, and the preparation method comprises the step (4) of mixing the high gluten flour, the wheat bran powder and the sweet powder, and uniformly stirring to obtain the premixed flour; the remaining components and preparation steps were the same as in example 1.
Comparative example 3
The premixed flour formula does not contain resistant dextrin, and the preparation method comprises the step (3) of mixing white granulated sugar, L-arabinose, xylan, galacto-oligosaccharide and fruit powder, and grinding the mixture into 180 meshes to obtain sweet powder; the remaining components and preparation steps were the same as in example 1.
The premixed flour obtained in examples 1 to 3 and comparative examples 1 to 3 was kneaded into dough and then made into bread by adding a proper amount of yeast and water according to a conventional method. Wherein, when the premixed flour of the comparative example 1 is kneaded into dough, a proper amount of butter is also added.
The breads made from the ready-mixed flours of examples 1-3 and comparative examples 1-3 were subjected to sensory evaluation.
TABLE 1 sensory evaluation index Standard
36 professionally trained persons were selected for sensory evaluation and randomly divided into 6 groups of 6 persons, and the sensory evaluation of the breads prepared in examples 1 to 3 and comparative examples 1, 2 and 3 was carried out, respectively, with the results shown in Table 2.
TABLE 2 sensory evaluation results Table
As can be seen from the above table, the baked food (bread) prepared from the premixed flour of the embodiments 1-3 of the invention has the advantages of good forming, integrity and fullness, uniform internal pores, good water retention, softness and palatability, moderate sweet taste, aromatic flavor, excellent tissue shape and mouthfeel, and long quality retention period.
Although the invention has been described and illustrated in some detail by the inventor, it should be understood that modifications to the above-described embodiments, and equivalents thereto, may occur to those skilled in the art, and it is intended that such modifications and improvements be included within the scope of the invention as claimed.
Claims (3)
1. The preparation method of the premixed powder is characterized by comprising the following steps: the method comprises the following steps:
preparing the following components in parts by mass: 100 parts of high gluten flour, 15-25 parts of wheat bran, 5-8 parts of soybean meal, 5-8 parts of glutinous rice flour, 3-5 parts of yam flour, 1-2 parts of medlar, 3-4 parts of banana, 0.8-1.1 parts of grape, 0.8-1.2 parts of sweetsop, 8-10 parts of butter, 12-15 parts of white granulated sugar, 3-5 parts of L-arabinose, 4-7 parts of xylan, 1.5-3 parts of resistant dextrin and 2-4 parts of galacto-oligosaccharide;
(1) mixing wheat bran and butter in a container, sealing the container, steaming for 20-25min in water, oven drying at 45-50 deg.C for 1.8-2 hr, and pulverizing into 75-85 mesh powder to obtain wheat bran powder;
(2) removing core and peel of fructus Lycii, fructus Musae, fructus Vitis Viniferae and Annona squamosa L to obtain mixed pulp, blanching, adding 1-1.3 weight times of water, pulping, vacuum concentrating the pulp, vacuum freeze drying, and pulverizing to obtain fruit powder;
(3) mixing white granulated sugar, L-arabinose, xylan, resistant dextrin, galacto-oligosaccharide and fruit powder, and grinding into 180-mesh powder with 160 meshes to obtain sweet powder;
(4) mixing high gluten flour with wheat bran powder, soybean powder, glutinous rice flour, rhizoma Dioscoreae powder and sweet flour, and stirring to obtain premixed flour.
2. The method of preparing the ready-mix powder of claim 1, wherein: the premixed powder is prepared from the following components in parts by mass: 100 parts of high gluten flour, 20 parts of wheat bran, 6 parts of soybean meal, 5 parts of glutinous rice flour, 5 parts of yam flour, 1.5 parts of medlar, 4 parts of bananas, 1 part of grapes, 1.2 parts of sweetsops, 9 parts of butter, 13 parts of white granulated sugar, 4 parts of L-arabinose, 5 parts of xylan, 2 parts of resistant dextrin and 3 parts of galactooligosaccharides.
3. The method of preparing the ready-mix powder of claim 1, wherein: the blanching in the step (2) is carried out in water with the temperature of 90-95 ℃ for 8-10 s.
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| CN104247733A (en) * | 2014-10-10 | 2014-12-31 | 青岛嘉瑞生物技术有限公司 | Nutritional health bread rich in wheat bran dietary fiber and preparation method of nutritional health bread |
| CN105341641A (en) * | 2015-09-28 | 2016-02-24 | 河南科技大学 | Health-care flour capable of reducing blood sugar and preparation method of health-care flour |
| JP6304673B1 (en) * | 2017-07-26 | 2018-04-04 | 株式会社ライステラス | Mixed flour for rice flour bread, dough for rice flour bread, method for producing rice flour bread |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104247733A (en) * | 2014-10-10 | 2014-12-31 | 青岛嘉瑞生物技术有限公司 | Nutritional health bread rich in wheat bran dietary fiber and preparation method of nutritional health bread |
| CN105341641A (en) * | 2015-09-28 | 2016-02-24 | 河南科技大学 | Health-care flour capable of reducing blood sugar and preparation method of health-care flour |
| JP6304673B1 (en) * | 2017-07-26 | 2018-04-04 | 株式会社ライステラス | Mixed flour for rice flour bread, dough for rice flour bread, method for producing rice flour bread |
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| 健康方便的面包预拌粉;楚炎沛等;《现代面粉工业》;20090430(第2期);41-44 * |
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