CN114223690A - Method for preparing low-GI bread by fermenting grains with probiotics - Google Patents
Method for preparing low-GI bread by fermenting grains with probiotics Download PDFInfo
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- CN114223690A CN114223690A CN202111532452.0A CN202111532452A CN114223690A CN 114223690 A CN114223690 A CN 114223690A CN 202111532452 A CN202111532452 A CN 202111532452A CN 114223690 A CN114223690 A CN 114223690A
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- 235000018291 probiotics Nutrition 0.000 title claims abstract description 50
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- 238000000034 method Methods 0.000 title claims description 21
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- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 24
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- 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 12
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- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 12
- 229940029339 inulin Drugs 0.000 claims abstract description 12
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- 239000005018 casein Substances 0.000 claims description 13
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- 239000002131 composite material Substances 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 9
- 244000199866 Lactobacillus casei Species 0.000 claims description 8
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 8
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 8
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 8
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 8
- 229940017800 lactobacillus casei Drugs 0.000 claims description 8
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 7
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 7
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 claims description 7
- 239000001354 calcium citrate Substances 0.000 claims description 7
- 235000013337 tricalcium citrate Nutrition 0.000 claims description 7
- 239000004464 cereal grain Substances 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
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- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 5
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- 102000004139 alpha-Amylases Human genes 0.000 claims description 4
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- 239000002002 slurry Substances 0.000 claims description 4
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 239000008280 blood Substances 0.000 description 5
- 210000004369 blood Anatomy 0.000 description 5
- 235000007558 Avena sp Nutrition 0.000 description 4
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical class [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 229960001031 glucose Drugs 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 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 3
- 239000003651 drinking water Substances 0.000 description 3
- 235000020188 drinking water Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000012258 culturing Methods 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
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- 239000007788 liquid Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 206010018429 Glucose tolerance impaired Diseases 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
- 229910000396 dipotassium phosphate Inorganic materials 0.000 description 1
- 235000019797 dipotassium phosphate Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- WRUGWIBCXHJTDG-UHFFFAOYSA-L magnesium sulfate heptahydrate Chemical compound O.O.O.O.O.O.O.[Mg+2].[O-]S([O-])(=O)=O WRUGWIBCXHJTDG-UHFFFAOYSA-L 0.000 description 1
- 229940061634 magnesium sulfate heptahydrate Drugs 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
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- 230000001953 sensory effect Effects 0.000 description 1
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- 239000001632 sodium acetate Substances 0.000 description 1
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- 208000001072 type 2 diabetes mellitus Diseases 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
-
- 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
-
- 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
- A21D2/186—Starches; Derivatives thereof
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to the field of food, and particularly relates to a preparation method of low-GI bread prepared by fermenting grains with probiotics. The preparation method is realized by the following technical scheme: (1) firstly, preparing probiotic fermented grains; (2) uniformly mixing raw materials of high gluten wheat flour, probiotic fermented grains, L-arabinose, high amylose corn starch, inulin, pea dietary fiber powder, hulless oat protein powder, white kidney bean extract, coconut oil, yeast, salt and edible baking soda, adding water, and kneading into dough for later use; (3) and (3) proofing the dough at room temperature, then forming the proofed dough, and baking. The bread prepared by the invention has low glycemic index, soft mouthfeel, soft and delicate interior, pressure resistance and tearing resistance, and is not sticky after being chewed, and the elasticity and the mouthfeel of the bread are ensured under the synergistic effect of the raw materials. The bread has good expansion degree by adding the probiotics to ferment the grains.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to a method for preparing low-GI bread by fermenting grains with probiotics.
Background
The international diabetes union (IDF) survey shows that the number of diabetic patients in china is about 1.16 hundred million, that china has become the country with the most diabetic patients worldwide, that one of ten people is diabetic patients on average, and that the number of diabetic patients tends to increase year by year. At present, no specific medicine for treating diabetes exists, and the medicine treatment can only temporarily control the disease development and treat the symptoms but not the root causes.
Diet therapy is the basis for diabetes treatment and pre-diabetic intervention, and a low GI diet is critical for controlling blood glucose and progression. Meanwhile, researches show that the intestinal flora structure of a diabetic is obviously different from that of a healthy population, and the beneficial bacteria and the prebiotics are supplemented to remold the flora structure, so that the blood sugar of a human body can be well regulated and controlled.
Bread is a popular leisure food sold in the market at present, but bread is mostly made of wheat flour, butter and white granulated sugar, the GI value is high, the bread is not suitable for diabetics to eat, the diabetics often feel hunger intolerance, and the commercially sold product can enable the diabetics to supplement energy in time, so that satiety is generated quickly, and little bread does not influence blood sugar rise. Therefore, it is very significant to develop a low GI bread.
Disclosure of Invention
In view of the market gap existing in the prior art, the invention provides a method for preparing low-GI bread by fermenting grains with probiotics.
The technical scheme adopted by the invention for realizing the purpose is as follows:
the invention provides a method for preparing low-GI bread by fermenting grains with probiotics, which comprises the following steps:
(1) fermenting grains with probiotics: mixing coarse cereal grains with water, grinding to obtain grain pulp, pumping the grain pulp into a fermentation tank, gelatinizing, adjusting the pH value to 6.5, adding high-temperature-resistant alpha-amylase, and liquefying; boiling and cooling after liquefaction, adjusting the pH to 4.5, adding saccharifying enzyme, and saccharifying; after saccharification is finished, inactivating enzyme, cooling, adjusting pH to 6.4-6.8, inoculating composite probiotics into the enzymolysis grain slurry according to the proportion of 4-6%, keeping the temperature of a fermentation tank at 37 ℃, keeping the pressure of the fermentation tank at 0.15MPa, keeping the speed of a stirrer at 100r/min, keeping the fermentation time at 26-30h, obtaining probiotic fermented grains after fermentation is finished, and keeping the temperature for later use;
(2) weighing raw materials of high gluten wheat flour, probiotic fermented grains, L-arabinose, high amylose corn starch, inulin, pea dietary fiber powder, hulless oat protein powder, white kidney bean extract, coconut oil, yeast, salt and edible baking soda, uniformly mixing, adding water, and kneading into dough for later use;
(3) and (3) proofing the dough at room temperature, then forming the proofed dough, and baking.
Further, in the step (1), the coarse cereal is prepared from corn: oat: the buckwheat is composed of buckwheat according to the mass ratio of 4:2: 1; the mass ratio of the coarse cereal grains to the water is 1: 4; pasting for 30min at 80 ℃; the liquefaction is carried out at the enzymolysis temperature of 90 ℃, the enzyme adding amount of 70U/g and the liquefaction time of 60 min; the saccharification node is as follows: the enzymolysis temperature is 65 ℃, the enzyme dosage is 100U/g, and the saccharification time is 80 min.
The composite probiotics used by the invention is prepared from lactobacillus plantarum: lactobacillus rhamnosus: the lactobacillus casei is prepared from the following components in percentage by mass of 1: 1: 1, preparing a composition; the inoculation amount of the composite probiotics is 4-6%.
The method for pretreating the composite probiotics comprises the following steps: adding probiotic culture solution of Lactobacillus plantarum, Lactobacillus rhamnosus and Lactobacillus casei into casein solution, adding oleum Cocois, stirring, dripping calcium citrate water solution continuously, and stirring for 2 hr. Wherein the concentration of the casein solution is 7.5%; the volume ratio of the probiotic culture solution to the casein solution is 1: 5; the adding amount of the coconut oil accounts for 5-8% of the mass of the casein solution; the mass ratio of the calcium citrate to the casein is 1: 8; the concentration of the calcium citrate water solution is 15%.
Further, in the step (2), the raw materials are specifically: 30-50 parts of high gluten wheat flour, 20-30 parts of probiotic fermented grains, 10-15 parts of L-arabinose, 8-10 parts of high amylose corn starch, 6-8 parts of inulin, 5-7 parts of pea dietary fiber powder, 3-5 parts of hulless oat protein powder, 1-3 parts of white kidney bean extract, 5-7 parts of coconut oil, 1-3 parts of yeast, 0.4-0.6 part of salt and 0.3-0.5 part of edible baking soda.
The probiotic culture solution used by the invention is obtained by culturing the probiotic culture solution by the following method: (1) preparation of a culture medium: weighing 27.50g of anhydrous glucose, 20.00g of yeast extract powder, 12.50g of white granulated sugar, 5.00g of sodium acetate, 2.00g of dipotassium phosphate, 1.00g of soybean isolate white (dispersibility, 60 meshes) and 0.10g of magnesium sulfate heptahydrate, pouring into a beaker, adding drinking water to a constant volume of 1000ml, uniformly stirring until the mixture is completely dissolved, filling into a conical flask, putting into an autoclave, sterilizing at 115 ℃ for 30min, and cooling for later use after sterilization; taking out strains from a low-temperature freezing refrigerator at minus 80 ℃, respectively inoculating the strains into culture media according to the inoculation amount of 1%, and culturing in a living incubator at 37 ℃ for 16h to obtain the probiotic culture solution.
The invention has the beneficial effects that:
(1) the bread prepared by the invention has low glycemic index, soft mouthfeel, soft and delicate interior, pressure resistance and tearing resistance, and is not sticky after being chewed, and the elasticity and the mouthfeel of the bread are ensured under the synergistic effect of the raw materials.
(2) The bread has good expansion degree by adding the probiotics to ferment the grains.
Detailed Description
The technical solution of the present invention is further explained and illustrated by the following specific embodiments.
Example 1
The formula is as follows: 42 parts of high gluten wheat flour, 30 parts of probiotic fermented grains, 10 parts of L-arabinose, 9 parts of high amylose corn starch, 6 parts of inulin, 6 parts of pea dietary fiber powder, 5 parts of hulless oat protein powder, 2 parts of white kidney bean extract, 7 parts of coconut oil, 3 parts of yeast, 0.4 part of salt and 0.3 part of edible baking soda.
The preparation method comprises the following steps:
(1) the method for pretreating the composite probiotics comprises the following steps: probiotic culture solution of lactobacillus plantarum, lactobacillus rhamnosus and lactobacillus casei is added according to the volume ratio of 1: 5 adding the mixture into a casein solution, simultaneously adding coconut oil accounting for 5 percent of the casein solution, stirring for 2 hours for emulsification, and continuously dripping a 15 percent calcium citrate water solution in the stirring process;
(2) fermenting grains with probiotics: mixing coarse cereals (corn: oat: buckwheat =4:2: 1) and drinking water according to a ratio of 1:4, crushing by adopting a wet crushing technology to obtain grain pulp, pumping the grain pulp into a fermentation tank, heating to 80 ℃, gelatinizing for 30min, adjusting the pH value of the gelatinized liquid to 6.5 by using a saturated sodium carbonate solution, adding high-temperature-resistant alpha-amylase, and liquefying (the optimal liquefying process conditions are that the enzymolysis temperature is 90 ℃, the enzyme adding amount is 70U/g, and the liquefying time is 60 min); boiling for 5-10min after liquefaction, cooling, adding 40% citric acid solution to adjust pH to 4.5, adding saccharifying enzyme, and saccharifying (optimum saccharifying process is adjusted to enzymolysis temperature of 65 deg.C, enzyme amount of 100U/g, and saccharifying time of 80 min); after the saccharification is finished, carrying out heat treatment at 100 ℃ for 10min to inactivate enzyme activity, cooling, adjusting the pH to 6.4-6.8 by using a saturated sodium carbonate solution, and keeping the temperature at 37 ℃ for later use; then inoculating the activated composite probiotics (lactobacillus plantarum: lactobacillus rhamnosus: lactobacillus casei = 1; 1; 1) into the enzymolyzed grain slurry according to the proportion of 4-6%, keeping the temperature of a fermentation tank at 37 ℃, the pressure of the fermentation tank at 0.15MPa, the speed of a stirrer at 100r/min, and the fermentation time at 26-30h, obtaining the probiotic fermented grains after the fermentation is finished, and preserving the heat for later use;
(3) weighing raw materials of high gluten wheat flour, probiotic fermented grains, L-arabinose, high amylose corn starch, inulin, pea dietary fiber powder, hulless oat protein powder, white kidney bean extract, coconut oil, yeast, salt and edible baking soda, uniformly mixing, adding water, and kneading into dough for later use;
(4) proofing the dough at room temperature, then forming the proofed dough, and baking in an oven at 150 ℃ for 15 min.
Example 2
The formula is as follows: 35 parts of high gluten wheat flour, 25 parts of probiotic fermented grains, 15 parts of L-arabinose, 10 parts of high amylose corn starch, 7 parts of inulin, 7 parts of pea dietary fiber powder, 3 parts of hulless oat protein powder, 3 parts of white kidney bean extract, 5 parts of coconut oil, 2 parts of yeast, 0.5 part of salt and 0.3 part of edible baking soda.
The preparation method is the same as example 1.
Example 3
The formula is as follows: 50 parts of high gluten wheat flour, 28 parts of probiotic fermented grains, 12 parts of L-arabinose, 9 parts of high amylose corn starch, 8 parts of inulin, 7 parts of pea dietary fiber powder, 4 parts of hulless oat protein powder, 3 parts of white kidney bean extract, 7 parts of coconut oil, 3 parts of yeast, 0.6 part of salt and 0.3 part of edible baking soda.
The preparation method is the same as example 1.
Comparative example 1
The formula is as follows: 42 parts of high gluten wheat flour, 30 parts of corn, oat and buckwheat coarse cereals, 10 parts of L-arabinose, 9 parts of high amylose corn starch, 6 parts of inulin, 6 parts of pea dietary fiber powder, 5 parts of hulless oat protein powder, 2 parts of white kidney bean extract, 7 parts of coconut oil, 3 parts of yeast, 0.4 part of salt and 0.3 part of edible baking soda.
The preparation method comprises the following steps:
(1) grinding coarse cereals into fine powder, and sieving with a 60-mesh sieve to obtain coarse cereal powder;
(2) weighing raw materials of high gluten wheat flour, coarse cereal powder, L-arabinose, high amylose corn starch, inulin, pea dietary fiber powder, hulless oat protein powder, white kidney bean extract, coconut oil, yeast, salt and edible baking soda, uniformly mixing, adding water, and kneading into dough for later use;
(3) proofing the dough at room temperature, then forming the proofed dough, and baking in an oven at 150 ℃ for 15 min.
Comparative example 2
The formulation is the same as in example 1.
The preparation method comprises the following steps:
(1) the method for pretreating the composite probiotics comprises the following steps: probiotic culture solution of lactobacillus plantarum, lactobacillus rhamnosus and lactobacillus casei is added according to the volume ratio of 1: 5, adding the aqueous solution and coconut oil accounting for 5 percent of the casein solution at the same time, stirring for 2 hours for emulsification;
(2) fermenting grains with probiotics: mixing coarse cereals (corn: oat: buckwheat =4:2: 1) and drinking water according to a ratio of 1:4, crushing by adopting a wet crushing technology to obtain grain pulp, pumping the grain pulp into a fermentation tank, heating to 80 ℃, gelatinizing for 30min, adjusting the pH value of the gelatinized liquid to 6.5 by using a saturated sodium carbonate solution, adding high-temperature-resistant alpha-amylase, and liquefying (the optimal liquefying process conditions are that the enzymolysis temperature is 90 ℃, the enzyme adding amount is 70U/g, and the liquefying time is 60 min); boiling for 5-10min after liquefaction, cooling, adding 40% citric acid solution to adjust pH to 4.5, adding saccharifying enzyme, and saccharifying (optimum saccharifying process is adjusted to enzymolysis temperature of 65 deg.C, enzyme amount of 100U/g, and saccharifying time of 80 min); after the saccharification is finished, carrying out heat treatment at 100 ℃ for 10min to inactivate enzyme activity, cooling, adjusting the pH to 6.4-6.8 by using a saturated sodium carbonate solution, and keeping the temperature at 37 ℃ for later use; then inoculating the activated composite probiotics (lactobacillus plantarum: lactobacillus rhamnosus: lactobacillus casei = 1; 1; 1) into the enzymolyzed grain slurry according to the proportion of 4-6%, keeping the temperature of a fermentation tank at 37 ℃, the pressure of the fermentation tank at 0.15MPa, the speed of a stirrer at 100r/min, and the fermentation time at 26-30h, obtaining the probiotic fermented grains after the fermentation is finished, and preserving the heat for later use;
(3) weighing raw materials of high gluten wheat flour, probiotic fermented grains, L-arabinose, high amylose corn starch, inulin, pea dietary fiber powder, hulless oat protein powder, white kidney bean extract, coconut oil, yeast, salt and edible baking soda, uniformly mixing, adding water, and kneading into dough for later use;
(4) proofing the dough at room temperature, then forming the proofed dough, and baking in an oven at 150 ℃ for 15 min.
Effect verification
(1) The breads prepared in the examples and comparative examples were subjected to sensory evaluation in accordance with GB/T20981-2007, the evaluation staff consisted of 10 specially trained food professional workers in this unit, and the specific results are shown in Table 1.
TABLE 1
(2) A model of type 2 diabetes in rats established by high-fat high-sugar feed feeding, in which 6 rats were fed with a rat feed containing 60% of the bread prepared in example 1 of the present invention, 6 rats were fed with a rat feed containing 60% of the bread prepared in comparative example 2, and 6 rats were fed with normal rat feed, three groups of rats were treated for 2 hours after meal, and tail vein blood was taken to detect fasting plasma glucose and blood glucose increase (mmol/L) thereof was calculated, and the specific results are shown in table 2.
TABLE 2
Claims (6)
1. A method for preparing low GI bread by fermenting grains with probiotics is characterized by comprising the following steps:
(1) fermenting grains with probiotics: mixing coarse cereal grains with water, grinding to obtain grain pulp, pumping the grain pulp into a fermentation tank, gelatinizing, adjusting the pH value to 6.5, adding high-temperature-resistant alpha-amylase, and liquefying; boiling and cooling after liquefaction, adjusting the pH to 4.5, adding saccharifying enzyme, and saccharifying; after saccharification is finished, inactivating enzyme, cooling, adjusting pH to 6.4-6.8, inoculating composite probiotics into the enzymolysis grain slurry according to the proportion of 4-6%, keeping the temperature of a fermentation tank at 37 ℃, keeping the pressure of the fermentation tank at 0.15MPa, keeping the speed of a stirrer at 100r/min, keeping the fermentation time at 26-30h, obtaining probiotic fermented grains after fermentation is finished, and keeping the temperature for later use;
(2) weighing raw materials of high gluten wheat flour, probiotic fermented grains, L-arabinose, high amylose corn starch, inulin, pea dietary fiber powder, hulless oat protein powder, white kidney bean extract, coconut oil, yeast, salt and edible baking soda, uniformly mixing, adding water, and kneading into dough for later use;
(3) and (3) proofing the dough at room temperature, then forming the proofed dough, and baking.
2. The method according to claim 1, wherein in step (1), the coarse cereal grain is a cereal grain consisting of corn: oat: the buckwheat is composed of buckwheat according to the mass ratio of 4:2: 1; the mass ratio of the coarse cereal grains to the water is 1: 4; pasting for 30min at 80 ℃; the liquefaction is carried out at the enzymolysis temperature of 90 ℃, the enzyme adding amount of 70U/g and the liquefaction time of 60 min; the saccharification node is as follows: the enzymolysis temperature is 65 ℃, the enzyme dosage is 100U/g, and the saccharification time is 80 min.
3. The method according to claim 1 or 2, wherein in step (1), the complex probiotic is a probiotic bacteria consisting of Lactobacillus plantarum: lactobacillus rhamnosus: the lactobacillus casei is prepared from the following components in percentage by mass of 1: 1: 1, preparing a composition; the inoculation amount of the composite probiotics is 4-6%.
4. The method according to claim 3, characterized in that the method for pre-treating the complex probiotics is as follows: adding probiotic culture solution of Lactobacillus plantarum, Lactobacillus rhamnosus and Lactobacillus casei into casein solution, adding oleum Cocois, stirring, dripping calcium citrate water solution continuously, and stirring for 2 hr.
5. The method according to claim 4, wherein the concentration of the casein solution is 7.5%; the volume ratio of the probiotic culture solution to the casein solution is 1: 5; the adding amount of the coconut oil accounts for 5-8% of the mass of the casein solution; the mass ratio of the calcium citrate to the casein is 1: 8; the concentration of the calcium citrate water solution is 15%.
6. The method according to claim 1, wherein in step (2), the raw materials are specifically: 30-50 parts of high gluten wheat flour, 20-30 parts of probiotic fermented grains, 10-15 parts of L-arabinose, 8-10 parts of high amylose corn starch, 6-8 parts of inulin, 5-7 parts of pea dietary fiber powder, 3-5 parts of hulless oat protein powder, 1-3 parts of white kidney bean extract, 5-7 parts of coconut oil, 1-3 parts of yeast, 0.4-0.6 part of salt and 0.3-0.5 part of edible baking soda.
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