CN101785492B - Bread and production method thereof - Google Patents
Bread and production method thereof Download PDFInfo
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- CN101785492B CN101785492B CN 201010122470 CN201010122470A CN101785492B CN 101785492 B CN101785492 B CN 101785492B CN 201010122470 CN201010122470 CN 201010122470 CN 201010122470 A CN201010122470 A CN 201010122470A CN 101785492 B CN101785492 B CN 101785492B
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Abstract
The invention provides bread and a production method thereof; and the bread is prepared by a traditional secondary fermentation production process sequentially through fermented soybean milk preparation, yeast suspension preparation, raw material treatment, first dough preparation, first fermentation, second dough preparation, second fermentation, dough neutralization, cutting, kneading and formation, mold feeding or plate releasing, proofing, baking, cooling, packaging and other procedures. Soybean milk is adopted as a culture medium, inoculated lactic acid bacteria are fermented for a long time, the culture of the lactic acid bacteria is expanded, flavor substances are accumulated and added into the dough to be fermented together with the yeast, so that the product has the flavor produced by the fermentation of the yeast and the lactic acid bacteria, so as to greatly improve the flavor and the taste of the product.
Description
Technical field
The invention belongs to a kind of Bread and Pastries product, more particularly, the present invention relates to a kind of production method of bread and this bread of novel sapor.
Background technology
Before two more than ten years, China's bread production industry is also very backward.In the production of many small and medium-sized cities bread, process almost blank out.Even some big city bread and other baked products such as cake, Western-style pastry etc. are also very undeveloped.Along with reform and opening-up, contacts both at home and abroad are frequent day by day, and this has accelerated the development of domestic bread industry to a certain extent.
Bread is the food that is rich in nutrition, instant, is Hesperian staple food the earliest.In recent years, along with the raising of China's living standards of the people, pursue nutrition, the convenient, fast fashion that becomes, bread occupies more and more important position in China people's diet.But development along with the bread production industry; Present product category can not satisfy the growing consumption demand of people; The present invention utilizes lactic acid bacteria and saccharomycete as leavening, produces a kind of bread of novel sapor, increases the bread new varieties; Satisfy the ever-increasing demand of consumer, improve the benefit of bread manufacturing enterprise.
At present the research that utilizes lactic acid bacteria to be used for bread production is in the starting stage, relevant document and patent are less.
Pertinent literature has four pieces:
(1) composting fermentation is produced the process optimization of pollen bread, author: He Yutang, Zhang Lihua, Zhao Lihong, Ma Chunying, food science and technology, 2006.9.
The bread production method of mentioning in the literary composition is a half sponge process.With the activation of dry ferment water, add by a certain percentage with lactic acid bacteria (whether lactic acid bacteria is a lactobacillus acidophilus, provides with Foodstuffs Academy by Bohai University is biological, do not mention need passing through spreading cultivation) and to be modulated into dough in the flour; Fermentation temperature is 28～30 ℃ for the first time, relative humidity 70%～75%, time 2～3h; Transfer for the second time powder, add broken pollen and all the other raw material auxiliary materials, modulation dough, time 15～20min; For the second time fermentation temperature, time are the same; The condition of proofing is 38～40 ℃ of temperature, relative humidity 75%～85%, and the time is 50～60min, carries out bread baking then.
(2) acid dough is to the influence of common bread and bean dregs bread quality, author: Tang Shuze, Lin Jianzhen, Yuan Wenjun, Wang Yong, Wu Jianzhong, Chinese grain and oil journal, 2005.2.
The acid dough of mentioning in the literary composition (sour dough) is meant the acid dough that contains a large amount of lactic acid bacterias that utilizes the fermentation of lactobacillus in batter to make.The bread made from acid dough is in acid dough bread (sourdough bread) or acid bread (sour bread).
The preparation method of the common bread of mentioning in the literary composition: press the accurate weighing of seed dough formula; With the flour that sieves, yeast, modifying agent, beat even egg and stick with paste and pour dough mixing machine together into; Pour moisture for several times into while stirring, stir about 20min treats that gluten forms; When dough surface is glossy, close dough mixing machine.Put the dough of becoming reconciled into fermenting case, 28 ℃ of temperature, the condition bottom fermentation 1.5h of humidity 70%.Press the prescription weighing of interarea group, the flour that sieves, milk powder, sugar are poured into dough mixing machine with the egg of accomplishing fluently and stirred, add the seed dough that ferments; Slowly add entry, stir 5min, wait sugar to melt after; Put into butter again; Stir 5min, wait gluten to form and add salt again, continue and the about 5min of face.Put into 30 ℃ of temperature to dough, the fermenting case fermentation 1h of humidity 70%.Take out the dough that ferments, be divided into the little dough of 250g, rub, put back to fermenting case again and proof 10min.Roll into the dough sheet about 1cm to little dough with rolling pin, 35 ℃ of temperature, humidity 70% time proofs 45min after the shaping, right fed to boiler baking.
The preparation method of acid bread: when making the seed dough, add acid dough, manufacture craft is identical with common bread.
The preparation method of bean dregs bread: bean dregs are when the making of interarea group, to add, and manufacture craft is identical with common bread.
Acid bean dregs bread-making methods: when making the seed dough, add acid dough, add bean dregs when making in interarea group, manufacture craft is identical with common bread.
Described in literary composition, bread-making methods is the half sponge process that adopts basically.The lactic acid bacteria that sour flour dough is used is the active sour milk (solidification type yoghourt that Danone company produces) that adopts market to buy.
(3) lactic acid bacteria and yeast co-fermentation are produced the bread Study on Technology, author: Shao Xiuzhi, Wang Chengzhong, Yu Gongming, Sun Jianquan, grain and oil processing and food machinery, 2004.6.
The bread production method of mentioning in the literary composition also is a half sponge process.Yeast and lactic acid bacteria add when transferring powder for the first time simultaneously, and the yeast consumption is 1%, and the lactic acid bacteria consumption is 4%, and 28 ℃ of fermentation temperatures, fermentation time 5h add white granulated sugar 8% when transferring powder for the second time for the first time, and other process conditions are constant.Wherein lactic acid bacteria is the mixture of lactobacillus bulgaricus and streptococcus thermophilus, passes through enlarged culture in advance.
Lactic acid bacteria and saccharomycete symbiotic fermentation are produced the research of bread, author: Zhao Yuhong, Zhang Ligang, Pang Weina, food industry science and technology, 2003.3.
The bread production method of mentioning in the literary composition is half sponge process equally.Adopt saccharomycete and lactic acid bacteria symbiotic fermentation to produce bread, lactic acid bacteria is with after saccharomycete mixes in proportion, adding when fermenting the first time, and 28～30 ℃ of fermentation temperatures, fermentation time are 6h, sugared addition is 10%.Fermentation temperature is identical with the first time with the time for the second time.This lactic acid bacteria is a lactobacillus acidophilus, is provided by Northeast Agricultural University's Foodstuffs Academy, needs in advance through spreading cultivation.
(4) the relevant Chinese patent of invention has one: a kind of saccharomycetic leavening natural fermented sourdough bread and production method thereof of containing, and application number: 200510041170.5, inventor: Huang Weining, Yang Xiuqin, applicant: Southern Yangtze University.
This invention is with lactic acid bacteria saccharomycete symbiotic fermentation acid bread; Concrete operations are earlier total amount flour partly to be mixed, place spontaneous fermentation with water through 2～4 times to become leavening; In leavening, add then total amount flour partly and water, saccharomycete, total amount bread improver partly again the mixing fermentation be the leavening dough; Add total amount residue flour and water, sugar, salt, total amount residue bread improver, milk powder partly partly again and mix stirring, add grease and process bread dough, through leaving standstill, relax, cut apart, rub with the hands circle, shaping, proofing; Cure and be finished product, this originating in lactic acid bacterium is in nature.
The source of lactic acid bacteria in the above-mentioned document in the involved bread making process mainly comprises: the lactic acid bacteria culturers that (1) is provided by research institutions; This lactic acid bacteria is used inconvenience aborning; Need the lactobacillus acidophilus with the similar growth conditions of yeast, production is restricted.(2) the commodity sour milk on the purchase market, this lactic acid bacteria need be bought the commercial goods, concerning manufacturer, is controlled by Yoghourt Production manufacturer, and bad control is measured in kinds of lactobacillus and access.(3) need be through the lactic acid bacteria culturers of enlarged culture, this lactic acid bacteria need pass through enlarged culture, and the production cycle is longer, inconvenient operation.(4) derive from the lactic acid bacteria of nature, this lactic acid bacteria is subject to living contaminants, and it is also not too suitable to consider from the angle of food security.
Summary of the invention
The object of the invention is to overcome the deficiency of existing technology, provides a kind of local flavor better, safe bread product.The present invention has considered the influence to the bread production technology of addition manner and the addition of lactic acid bacteria, is intended to form the unique spontaneous fermentation local flavor of bread and improves its nutritive value, and avoid the influence of other harmful microorganisms to product; In practical operation; As culture medium, insert the direct putting type lactic acid bacteria fermenting agent with soya-bean milk, the preparation fermented soybean milk; Join then in the dough and mix, be modulated into dough and carry out co-fermentation with yeast.
The present invention also aims to provide a kind of production method of producing above-mentioned bread, advantage such as this production method has with short production cycle, and production cost is lower.
The object of the invention is realized through following technical proposals:
A kind of bread, it forms proportioning (by weight):
100 parts in flour (muscle degree＞30)
6～10 parts of sugar
1～2 part of salt
2～5 parts of milk powder
0.1～0.2 part of AMS
1～1.5 part of active dry yeast
5～10 parts of fermented soybean milks
0.5～1 part of bread improver
0.3～0.5 part in sodium bicarbonate
45～55 parts in water.
Said AMS is available from Novozymes Company.
Described active dry yeast is the Angel board active dry yeast of buying on the market.
Said bread improver is available from commercially available, trains the comprehensive bread improver of S500 of the company of taking delight in talking about.
Said fermented soybean milk is to make with direct putting type lactic acid bacteria fermenting agent fermented soybean milk, and this direct putting type lactic acid bacteria fermenting agent prepares with following method:
(a) lactic acid bacteria culturers is seeded to carries out twice enlarged culture in the liquid culture medium, promptly adopt 8 liters seeding tank to cultivate 8～12 hours for 37 ℃ earlier, adopt 200 liters pilot scale jar enlarged culture again, the inoculum concentration of bacterial classification is 10
5～10
6Cfu/ml, enlarged culture to 10 for the first time
9～10
10Cfu/ml, enlarged culture to 10 for the second time
10～10
11Cfu/ml, wherein, condition of culture is 37 ℃ of temperature, 24～30 hours time;
(b) through the centrifugal bacterial sediment that obtains, centrifugal condition 16000r/min, 30～60min;
(c) in bacterial sediment, add the protective agent aqueous trehalose; Promptly use the water that doubles the bacterial sediment amount that trehalose is made into the solution that concentration is 20%～30% (w/w); Through 90～95 ℃/25～30min sterilization; After being cooled to 25～30 ℃, bacterial sediment is dispersed in the solution of trehalose;
(d) carry out freeze drying and handle, promptly earlier with bacterial sediment suspension in-40 ℃ of quick freezings, and then carry out vacuum freeze drying, process conditions are :-40～30 ℃/24～48h, vacuum 10～20Pa obtains powder, can refrigerate for a long time and deposit;
Said lactic acid bacteria culturers is selected moral formula lactobacillus Bulgaria subspecies (Lactobacillus delbrueckiisubsp.Bulgaricus), streptococcus thermophilus (Streptococcus thermophilus) and Lactobacillus casei cheese subspecies (Lactobacillus.casei subsp.Casei) for use; Adopt said method to make three kinds of powders respectively above-mentioned three kinds of bacterial classifications; Again three kinds of quality such as powder are mixed, be the direct putting type lactic acid bacteria fermenting agent.
Above-mentioned three kinds of lactic acid bacterias can be bought from Danisco or Hansen Corp. of section.
The production method of above-mentioned bread (employing half sponge process) specifically comprises following operating procedure:
(1) preparation fermented soybean milk
(a) with the 0.1%NaHCO of 3 times of dried beans weight
3The solution soaking soybean is soaked 6h down in 40 ℃.
(b) soybean is washed beans through after soaking with clear water, washes out NaHCO wherein
3And remove peculiar smell.
(c) heavy in dried beans: the ratio of water=1: 10 (w/w) adds the water mill slurry, and the temperature of defibrination water is 70 ℃, and defibrination is 2 times repeatedly.
(d) adopt substep to filter, filter with 40 eye mesh screens earlier,, cross 200 eye mesh screens at last, as far as possible elimination bean dregs wherein after 100 eye mesh screens.
(e) filter after, add slurry and weigh 10%～15% glucose or HFCS, after the stirring and dissolving, soya-bean milk is boiled and sterilizes.
When (f) treating that soya-bean milk is cooled to below 40 ℃, insert the direct putting type lactic acid bacteria fermenting agent that soya-bean milk weighs 1%～3% (w/w), 35～40 ℃ of fermentation 24～120h, it is subsequent use to make fermented soybean milk.
(2) preparation yeast cream
By weight; 1～3 part of sugar, 1～3 part of milk powder joined in 10 parts of water of 50～60 ℃, stirring and dissolving and aquation are even, be cooled to 30～40 ℃ after; Add 0.1～0.2 part of AMS and 1～1.5 part of active dry yeast, stirring, it is subsequent use to process behind the yeast cream.
(3) modulate dough for the first time
In agitator, add, by weight, 50～60 parts in flour, 5～7 parts of sugar, 1～2 part of milk powder, 1～2 part of salt, and 20～25 parts in above-mentioned yeast cream, 5～10 parts of fermented soybean milks and water stirred 10～15 minutes, formed and maturation to dough.
(4) fermentation for the first time
It is 20～24 ℃ that dough is placed on temperature, and relative humidity is under 70%～80% the environment, carries out the fermentation first time, and the time is 5～7 hours, obtains the dough after the fermentation for the first time.
(5) modulate dough for the second time
In agitator, add 0.5～1 part of 40～50 parts in flour, 15～20 parts in water and bread improver, after mixing up a little, add the dough after the fermentation for the first time, stirred the formation dough 5～10 minutes.
(6) fermentation for the second time
It is 24～28 ℃ that dough is placed on temperature, and relative humidity is under 70%～80% the environment, carries out the fermentation second time, and the time is 3～5 hours, obtains the dough after the fermentation for the second time.
(7) in and dough
After the dissolving of 0.3～0.5 portion of sodium bicarbonate water, add in the agitator, and in agitator, add the dough after the fermentation for the second time, stirred 3～5 minutes, infiltrate fully in the dough to saleratus solution, form even dough.
(8) dough again through stripping and slicing, rub with the hands and to justify, to proof, toast, cool off and operation such as packing promptly makes required bread; Wherein, The raw materials used total amount of this bread does, by weight: 100 parts in flour, 6～10 parts of sugar, 1～2 part of salt, 2～5 parts of milk powder, 0.1～0.2 part of AMS, 1～1.5 part of active dry yeast, 5～10 parts of fermented soybean milks, 0.5～1 part of bread improver, 0.3～0.5 part in sodium bicarbonate, 45～55 parts in water.
The present invention has following advantage and beneficial effect with respect to prior art:
(1) adopt the direct putting type lactic acid bacteria fermenting agent, lactic acid bacteria need not spread cultivation, and therefore with short production cycle, production cost is lower, ordinary circumstance, and lactic acid bacteria spreads cultivation short then 4～8 hours, and is long then 24～120 hours;
(2) increased the kind of lactic acid bacteria, the different flavor composition that utilizes different lactic acid bacterias to produce makes up, and helps forming more tempting fragrance; Adopt soya-bean milk as culture medium, fermenting when long spreads cultivation lactic acid bacteria and accumulates flavor substance, joins in the dough and ferments, and has increased new fragrance;
(3) adopted yeast and lactic acid bacteria mixed culture fermentation technology; Low slightly temperature, long fermentation time (than existing method proper extension 3～5 hours); Provide the sufficient time to supply yeast and lactobacter growth, produce alcohol and lactic acid, and generate ester; Add the flavor substance that lactic acid bacteria itself produces, greatly promoted the local flavor and the mouthfeel of product;
(4) use the part lactic acid that is produced with lactic acid bacteria in the sodium bicarbonate, make the product mouthfeel be unlikely to too acid, can also generate CO simultaneously
2, make product more loose;
(5) can improve the nutritive value of bread, what lactic acid bacteria produced in metabolism is of value to health like materials such as peptide class, vitamin and thalline and thalline fragments.
The specific embodiment
Below in conjunction with embodiment, the present invention is done further detailed description, but embodiment of the present invention is not limited thereto.
Embodiment 1
Preparation direct putting type lactic acid bacteria fermenting agent
(a) lactic acid bacteria culturers is seeded in the liquid culture medium (medium component sees the following form 1) carries out enlarged culture twice, for the first time enlarged culture: in 8 liters seeding tank, inoculate 10
5The lactic acid bacteria culturers of cfu/ml is cultured to 10
9Cfu/ml, condition of culture are 37 ℃ of temperature, 8 hours time; Enlarged culture for the second time: the lactic acid bacteria in 8 liters of jars all is inoculated in 200 liters of pilot scale jars is cultured to 10
10Cfu/ml, condition of culture are 37 ℃ of temperature, 24 hours time;
(b) through the centrifugal bacterial sediment that obtains, centrifugal condition 16000r/min, 30min;
(c) use the water that doubles the bacterial sediment amount that trehalose is made into the aqueous trehalose that concentration is 20% (w/w); Through 90 ℃/25min sterilization; After being cooled to 25 ℃, aqueous trehalose is added in the bacterial sediment, bacterial sediment is dispersed in the solution of trehalose;
(d) with bacterial sediment suspension in-40 ℃ of quick freezings, and then carry out vacuum freeze drying, process conditions are :-40 ℃/24h, vacuum 10Pa obtains powder, can refrigerate for a long time and deposit; Moral formula lactobacillus Bulgaria subspecies (Lactobacillus delbrueckii subsp.Bulgaricus), streptococcus thermophilus (Streptococcusthermophilus) and Lactobacillus casei cheese subspecies (Lactobacillus.casei subsp.Casei) that said lactic acid bacteria selects for use Danisco A/S BJ Rep Office to buy; Adopt said method to make three kinds of powders respectively three kinds of bacterial classifications; Again three kinds of quality such as powder are mixed, be and produce the used direct putting type lactic acid bacteria fermenting agent of soda cracker.
Table 1 lactic acid bacteria culture medium
Embodiment 2
Preparation direct putting type lactic acid bacteria fermenting agent:
(a) lactobacillus inoculum is extremely carried out enlarged culture twice in the liquid culture medium (medium component is seen upward table 1), for the first time enlarged culture: in 8 liters seeding tank, inoculate 10
6The lactic acid bacteria culturers of cfu/ml is cultured to 10
10Cfu/ml, condition of culture are 37 ℃ of temperature, 12 hours time; Enlarged culture for the second time: the lactic acid bacteria in 8 liters of jars all is inoculated in 200 liters of pilot scale jars is cultured to 10
11Cfu/ml, condition of culture are 37 ℃ of temperature, 30 hours time;
(b) through the centrifugal bacterial sediment that obtains, centrifugal condition 16000r/min, 60min;
(c) use the water that doubles the bacterial sediment amount that trehalose is made into the aqueous trehalose that concentration is 30% (w/w); Through 95 ℃/30min sterilization; After being cooled to 30 ℃, the aqueous trehalose that makes is added in the bacterial sediment, bacterial sediment is dispersed in the solution of trehalose;
(d) with bacterial sediment suspension in-40 ℃ of quick freezings, and then carry out vacuum freeze drying, process conditions are :-30 ℃/48h, vacuum 20Pa obtains powder, can refrigerate for a long time and deposit;
Moral formula lactobacillus Bulgaria subspecies (Lactobacillusdelbrueckii subsp.Bulgaricus), streptococcus thermophilus (Streptococcus thermophilus) and Lactobacillus casei cheese subspecies (Lactobacillus.casei subsp.Casei) that above-mentioned lactic acid bacteria selects for use Hansen Corp. of section to buy; Adopt said method to make three kinds of powders respectively three kinds of bacterial classifications; Again three kinds of quality such as powder are mixed, be the direct putting type lactic acid bacteria fermenting agent.
Embodiment 3
Preparation direct putting type lactic acid bacteria fermenting agent:
(a) lactic acid bacteria culturers is seeded in the liquid culture medium (medium component see go up table 1) carries out enlarged culture twice, for the first time enlarged culture: in 8 liters seeding tank, inoculate 10
5The lactic acid bacteria culturers of cfu/ml is cultured to 10
10Cfu/ml, condition of culture are 37 ℃ of temperature, 10 hours time; Enlarged culture for the second time: the lactic acid bacteria in 8 liters of jars all is inoculated in 200 liters of pilot scale jars is cultured to 10
10Cfu/ml, condition of culture are 37 ℃ of temperature, 27 hours time;
(b) through the centrifugal bacterial sediment that obtains, centrifugal condition 16000r/min, 45min;
(c) use the water that doubles the bacterial sediment amount that trehalose is made into the aqueous trehalose that concentration is 25% (w/w); Through 92 ℃/28min sterilization; After being cooled to 27 ℃, the aqueous trehalose that makes is added in the bacterial sediment, bacterial sediment is dispersed in the solution of trehalose;
(d) with bacterial sediment suspension in-40 ℃ of quick freezings, and then carry out vacuum freeze drying, process conditions are :-30 ℃/48h, vacuum 20Pa obtains three kinds of powders;
Moral formula lactobacillus Bulgaria subspecies (Lactobacillus delbrueckii subsp.Bulgaricus), streptococcus thermophilus (Streptococcusthermophilus) and Lactobacillus casei cheese subspecies (Lactobacillus.casei subsp.Casei) that above-mentioned lactic acid bacteria selects for use Danisco A/S BJ Rep Office to buy; Adopt said method to make three kinds of powders respectively three kinds of bacterial classifications; Again three kinds of quality such as powder are mixed, be the direct putting type lactic acid bacteria fermenting agent.
Embodiment 4
Bread composition: flour (muscle degree＞30) 100kg, white granulated sugar 6kg, salt 1kg, milk powder 5kg, AMS 0.1kg, active dry yeast 1kg, fermented soybean milk 5kg, bread improver 0.5kg, sodium bicarbonate 0.3kg and water 55kg.
The production method of bread is following:
The first step prepares fermented soybean milk
Take by weighing the 1kg soybean, add the 0.1%NaHCO of 3kg
3Solution, 40 ℃ are soaked 6h down.Soak the back and wash beans with clear water.Add 10kg70 ℃ of water mill slurry, defibrination is 2 times repeatedly.Filter with 40 eye mesh screens earlier,, cross 200 eye mesh screens at last, obtain the about 10kg of soya-bean milk after 100 eye mesh screens.In leaching slurry, add 1kg glucose, after the stirring and dissolving, soya-bean milk is boiled and sterilizes.When treating that soya-bean milk is cooled to below 40 ℃, insert the direct putting type lactic acid bacteria fermenting agent of 0.1kg, 35 ℃ of fermentation 120h, it is subsequent use to make the about 11kg of fermented soybean milk.
Second step took by weighing flour (muscle degree＞30) 100kg, white granulated sugar 6kg, salt 1kg, milk powder 5kg, AMS 0.1kg, active dry yeast 1kg, fermented soybean milk 5kg, bread improver 0.5kg, sodium bicarbonate 0.3kg and water 55kg respectively.
The 3rd step preparation yeast cream
White granulated sugar 1kg, milk powder 3kg are joined in 50 ℃ of water of 10kg, stirring and dissolving and aquation are even, be cooled to 30 ℃ after, add AMS 0.1kg and active dry yeast 1kg, stirring, it is subsequent use to process behind the yeast cream.
The 4th step preparation saleratus solution
Sodium bicarbonate 0.3kg is joined in the water of 5kg, it is subsequent use that stirring and dissolving is processed saleratus solution.
The 5th step was modulated dough for the first time
In agitator, add flour 50kg, white granulated sugar 5kg, milk powder 2kg and salt 1kg, reach yeast cream, fermented soybean milk 5kg and water 25kg that the 3rd step prepared, stirred 10 minutes, to dough formation and maturation.
The fermentation for the first time of the 6th step
It is 20 ℃ that dough is placed on temperature, and relative humidity is under 70% the environment, carries out the fermentation first time, and the time is 7 hours.
The 7th step was modulated dough for the second time
In agitator, add the dough after flour 50kg, bread improver 0.5kg, water 15kg and the first time ferment, stirred 5 minutes, form dough.
The fermentation for the second time of the 8th step
It is 24 ℃ that dough is placed on temperature, and relative humidity is under 70% the environment, carries out the fermentation second time, and the time is 5 hours.
The 9th the step in and dough
In agitator, add the saleratus solution of the 4th step preparation and the dough of the 8th step preparation, stirred 3 minutes, infiltrate fully in the dough to saleratus solution, form even dough.
The tenth step dough again through stripping and slicing, rub with the hands and to justify, to proof, toast, cool off and operation such as packing promptly makes required bread.
Embodiment 5
Bread composition: flour (muscle degree＞30) 100kg, white granulated sugar 10kg, salt 2kg, milk powder 2kg, AMS 0.2kg, active dry yeast 1.5kg, fermented soybean milk 10kg, bread improver 1kg, sodium bicarbonate 0.5kg and water 45kg.
The production method of bread is following:
The first step prepares fermented soybean milk
Take by weighing the 1kg soybean, add the 0.1%NaHCO of 3kg
3Solution, 40 ℃ are soaked 6h down.Soak the back and wash beans with clear water.Add 70 ℃ of water mill slurries of 10kg, defibrination is 2 times repeatedly.Filter with 40 eye mesh screens earlier,, cross 200 eye mesh screens at last, obtain the about 10kg of soya-bean milk after 100 eye mesh screens.In leaching slurry, add 1kg and cross the glucose slurry, after the stirring and dissolving, soya-bean milk is boiled and sterilizes.When treating that soya-bean milk is cooled to below 40 ℃, insert the direct putting type lactic acid bacteria fermenting agent of 0.3kg, 40 ℃ of fermentation 24h, it is subsequent use to make the about 11kg of fermented soybean milk.
Second step took by weighing flour (muscle degree＞30) 100kg, white granulated sugar 10kg, salt 2kg, milk powder 2kg, AMS 0.2kg, active dry yeast 1.5kg, fermented soybean milk 10kg, bread improver 1kg, sodium bicarbonate 0.5kg and water 45kg respectively.
The 3rd step preparation yeast cream
White granulated sugar 3kg, milk powder 1kg are joined in 60 ℃ of water of 10kg, stirring and dissolving and aquation are even, be cooled to 40 ℃ after, add AMS 0.2kg and active dry yeast 1.5kg, stirring, it is subsequent use to process behind the yeast cream.
The 4th step preparation saleratus solution
Sodium bicarbonate 0.5kg is joined in the water of 5kg, it is subsequent use that stirring and dissolving is processed saleratus solution.
The 5th step was modulated dough for the first time
In agitator, add yeast cream, fermented soybean milk 10kg and the water 20kg of flour 60kg, white granulated sugar 7kg, milk powder 1kg and salt 2kg, the preparation of the 3rd step, stirred 15 minutes, form also ripe to dough.
The fermentation for the first time of the 6th step
It is 24 ℃ that dough is placed on temperature, and relative humidity is under 80% the environment, carries out the fermentation first time, and the time is 5 hours.
The 7th step was modulated dough for the second time
In agitator, add the dough after flour 40kg, bread improver 1kg, water 10kg and the first time ferment, stirred 10 minutes, form dough.
The fermentation for the second time of the 8th step
It is 28 ℃ that dough is placed on temperature, and relative humidity is under 80% the environment, carries out the fermentation second time, and the time is 3 hours.
The 9th the step in and dough
In agitator, add the saleratus solution of the 4th step preparation and the dough of the 8th step preparation, stirred 5 minutes, infiltrate fully in the dough to saleratus solution, form even dough.
The tenth step dough again through stripping and slicing, rub with the hands and to justify, to proof, toast, cool off and operation such as packing promptly makes required bread.
Embodiment 6
Bread composition: flour (muscle degree＞30) 100kg, white granulated sugar 8kg, salt 1.5kg, milk powder 3.5kg, AMS 0.15kg, active dry yeast 1.25kg, fermented soybean milk 7.5kg, bread improver 0.75kg, sodium bicarbonate 0.4kg and water 50kg.
The production method of bread is following:
The first step prepares fermented soybean milk
Take by weighing the 1kg soybean, add the 0.1%NaHCO of 3kg
3Solution, 40 ℃ are soaked 6h down.Soak the back and wash beans with clear water.Add 70 ℃ of water mill slurries of 10kg, defibrination is 2 times repeatedly.Filter with 40 eye mesh screens earlier,, cross 200 eye mesh screens at last, obtain the about 10kg of soya-bean milk after 100 eye mesh screens.In leaching slurry, add 1.5kg glucose, after the stirring and dissolving, soya-bean milk is boiled and sterilizes.When treating that soya-bean milk is cooled to below 40 ℃, insert the direct putting type lactic acid bacteria fermenting agent of 0.2kg, 37 ℃ of fermentation 72h, it is subsequent use to make the about 11.5kg of fermented soybean milk.
Second step took by weighing flour (muscle degree＞30) 100kg, white granulated sugar 8kg, salt 1.5kg, milk powder 3.5kg, AMS 0.15kg, active dry yeast 1.25kg, fermented soybean milk 7.5kg, bread improver 0.75kg, sodium bicarbonate 0.4kg and water 50kg respectively.
The 3rd step preparation yeast cream
White granulated sugar 2kg, milk powder 1kg are joined in 55 ℃ of water of 10kg, stirring and dissolving and aquation are even, be cooled to 35 ℃ after, add AMS 0.15kg and active dry yeast 1.25kg, stirring, it is subsequent use to process behind the yeast cream.
The 4th step preparation saleratus solution
Sodium bicarbonate 0.4kg is joined in the water of 5kg, it is subsequent use that stirring and dissolving is processed saleratus solution.
The 5th step was modulated dough for the first time
In agitator, add flour 55kg, remaining white granulated sugar 6kg, milk powder 2.5kg and salt 1.5kg, and yeast cream, fermented soybean milk 7.5kg and the water 22.5kg of the 3rd step preparation, stirred 12.5 minutes, form and maturation to dough.
The fermentation for the first time of the 6th step
It is 28 ℃ that dough is placed on temperature, and relative humidity is under 75% the environment, carries out the fermentation first time, and the time is 4 hours.
The 7th step was modulated dough for the second time
In agitator, add the dough after flour 45kg, bread improver 0.75kg, water 12.5kg and the first time ferment, stirred 7.5 minutes, form dough.
The fermentation for the second time of the 8th step
It is 32.5 ℃ that dough is placed on temperature, and relative humidity is under 75% the environment, carries out the fermentation second time, and the time is 3 hours.
The 9th the step in and dough
In agitator, add the saleratus solution of the 4th step preparation and the dough of the 8th step preparation, stirred 4 minutes, infiltrate fully in the dough to saleratus solution, form even dough.
The tenth step dough again through stripping and slicing, rub with the hands and to justify, to proof, toast, cool off and operation such as packing promptly makes required bread.
Embodiment 7
Bread composition: flour (muscle degree＞30) 100kg, white granulated sugar 8kg, salt 1.5kg, milk powder 3.5kg, AMS 0.15kg, active dry yeast 1.25kg, fermented soybean milk 7.5kg, bread improver 0.75kg, sodium bicarbonate 0.4kg and water 50kg.
The production method of bread is following:
The first step prepares fermented soybean milk
Take by weighing the 1kg soybean, add the 0.1%NaHCO of 3kg
3Solution, 40 ℃ are soaked 6h down.Soak the back and wash beans with clear water.Add 10kg70 ℃ of water mill slurry, defibrination is 2 times repeatedly.Filter with 40 eye mesh screens earlier,, cross 200 eye mesh screens at last, obtain the about 10kg of soya-bean milk after 100 eye mesh screens.In leaching slurry, add 1.5kg and cross the glucose slurry, after the stirring and dissolving, soya-bean milk is boiled and sterilizes.When treating that soya-bean milk is cooled to below 40 ℃, insert the direct putting type lactic acid bacteria fermenting agent of 0.2kg, 37 ℃ of fermentation 72h, it is subsequent use to make the about 11.5kg of fermented soybean milk.
Second step took by weighing flour (muscle degree＞30) 100kg, white granulated sugar 8kg, salt 1.5kg, milk powder 3.5kg, AMS 0.15kg, active dry yeast 1.25kg, fermented soybean milk 7.5kg, bread improver 0.75kg, sodium bicarbonate 0.4kg and water 50kg respectively.
The 3rd step preparation yeast cream
White granulated sugar 2kg, milk powder 2kg are joined in 55 ℃ of water of 10kg, stirring and dissolving and aquation are even, be cooled to 35 ℃ after, add AMS 0.15kg and active dry yeast 1.25kg, stirring, it is subsequent use to process behind the yeast cream.
The 4th step preparation saleratus solution
Sodium bicarbonate 0.4kg is joined in the water of 5kg, it is subsequent use that stirring and dissolving is processed saleratus solution.
The 5th step was modulated dough for the first time
In agitator, add flour 55kg, remaining white granulated sugar 6kg, milk powder 1.5kg and salt 1.5kg, yeast cream, fermented soybean milk 7.5kg and the water 22.5kg of the 3rd step preparation, stirred 12.5 minutes, form also ripe to dough.
The fermentation for the first time of the 6th step
It is 28 ℃ that dough is placed on temperature, and relative humidity is under 75% the environment, carries out the fermentation first time, and the time is 4 hours.
The 7th step was modulated dough for the second time
In agitator, add the dough after flour 45kg, bread improver 0.75kg, water 12.5kg and the first time ferment, stirred 7.5 minutes, form dough.
The fermentation for the second time of the 8th step
It is 32.5 ℃ that dough is placed on temperature, and relative humidity is under 75% the environment, carries out the fermentation second time, and the time is 3 hours.
The 9th the step in and dough
In agitator, add the saleratus solution of the 4th step preparation and the dough of the 8th step preparation, stirred 4 minutes, infiltrate fully in the dough to saleratus solution, form even dough.
The tenth step dough again through stripping and slicing, rub with the hands and to justify, to proof, toast, cool off and operation such as packing promptly makes required bread.
Embodiment 8
Bread composition: flour (muscle degree＞30) 100kg, white granulated sugar 8kg, salt 1.5kg, milk powder 3.5kg, AMS 0.15kg, active dry yeast 1.25kg, fermented soybean milk 7.5kg, bread improver 0.75kg, sodium bicarbonate 0.4kg and water 50kg.
The first step takes by weighing the 1kg soybean, adds the 0.1%NaHCO of 3kg
3Solution, 40 ℃ are soaked 6h down.Soak the back and wash beans with clear water.Add 10lg70 ℃ of water mill slurry, defibrination is 2 times repeatedly.Filter with 40 eye mesh screens earlier,, cross 200 eye mesh screens at last, obtain the about 10kg of soya-bean milk after 100 eye mesh screens.In leaching slurry, add 1.25kg glucose or HFCS, after the stirring and dissolving, soya-bean milk is boiled and sterilizes.When treating that soya-bean milk is cooled to below 40 ℃, insert the direct putting type lactic acid bacteria fermenting agent of 0.2kg, 37 ℃ of fermentation 72h, it is subsequent use to make the about 11kg of fermented soybean milk.
Second step took by weighing flour (muscle degree＞30) 100kg, white granulated sugar 8kg, salt 1.5kg, milk powder 3.5kg, AMS 0.15kg, active dry yeast 1.25kg, fermented soybean milk 7.5kg, bread improver 0.75kg, sodium bicarbonate 0.4kg and water 50kg respectively.
The 3rd step preparation yeast cream
White granulated sugar 2kg, milk powder 2kg are joined in 55 ℃ of water of 10kg, stirring and dissolving and aquation are even, be cooled to 35 ℃ after, add AMS 0.15kg and active dry yeast 1.25kg, stirring, it is subsequent use to process behind the yeast cream.
The 4th step preparation saleratus solution
Sodium bicarbonate 0.4kg is joined in the water of 5kg, it is subsequent use that stirring and dissolving is processed saleratus solution.
The 5th step was modulated dough for the first time
In agitator, add flour 55kg, remaining white granulated sugar 6kg, milk powder 1.5kg and salt 1.5kg, yeast cream, fermented soybean milk 7.5kg and the water 22.5kg of the 3rd step preparation, stirred 12.5 minutes, form also ripe to dough.
The fermentation for the first time of the 6th step
It is 28 ℃ that dough is placed on temperature, and relative humidity is under 75% the environment, carries out the fermentation first time, and the time is 4 hours.
The 7th step was modulated dough for the second time
In agitator, add the dough after flour 45kg, bread improver 0.75kg, water 12.5kg and the first time ferment, stirred 7.5 minutes, form dough.
The fermentation for the second time of the 8th step
It is 32.5 ℃ that dough is placed on temperature, and relative humidity is under 75% the environment, carries out the fermentation second time, and the time is 3 hours.
The 9th the step in and dough
In agitator, add the saleratus solution of the 4th step preparation and the dough of the 8th step preparation, stirred 4 minutes, infiltrate fully in the dough to saleratus solution, form even dough.
The tenth step dough again through stripping and slicing, rub with the hands and to justify, to proof, toast, cool off and operation such as packing promptly makes required bread.
The foregoing description is a preferred implementation of the present invention; But embodiment of the present invention is not restricted to the described embodiments; Other any do not deviate from change, the modification done under spirit of the present invention and the principle, substitutes, combination or simplify; All should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (7)
1. a bread is characterized in that, the production method of said bread is following:
(1) preparation fermented soybean milk
First a certain amount of soya-bean milk of preparation is below 40 ℃ the time in the soya-bean milk temperature, inserts the direct putting type lactic acid bacteria fermenting agent that soya-bean milk weighs 1%～3% (w/w), and it is subsequent use to make fermented soybean milk after the fermentation;
(2) preparation yeast cream
By weight, get 1～3 part of sugar, 1～3 part of milk powder, add dissolving in 10 parts of the entry, when mixture temperature is 30～40 ℃, add 0.1～0.2 part of AMS and 1～1.5 part of active dry yeast, stirring, it is subsequent use to process behind the yeast cream;
(3) modulate dough for the first time
In agitator, by weight, add the yeast cream of 50～60 parts in flour, 5～7 parts of sugar, 1～2 part of milk powder, 1～2 part of salt, 5～10 parts of fermented soybean milks, 20～25 parts in water and step (2) preparation, stir and process dough;
(4) carry out the fermentation first time, fermentation condition is: 20～24 ℃ of temperature, relative humidity 70%～80%, 5～7 hours time, the dough after obtaining fermenting for the first time;
(5) modulate dough for the second time
In agitator, by weight, add the dough after 40～50 parts in flour, 15～20 parts in water, 0.5～1 part of bread improver and the first time ferment, stir and process dough;
(6) carry out the fermentation second time, fermentation condition is: 24～28 ℃ of temperature, relative humidity 70%～80%, 3～5 hours time, the dough after obtaining fermenting for the second time;
(7) in and dough
After 0.3～0.5 part of sodium bicarbonate water dissolving, add in the agitator, and in agitator, add the dough after the fermentation for the second time, be stirred to saleratus solution and infiltrate fully in the dough, form even dough;
(8) dough again through stripping and slicing, rub with the hands justify, proof, baking, refrigerating work procedure promptly make required bread; Wherein, The raw materials used total amount of this bread does, by weight: 100 parts in flour, 6～10 parts of sugar, 1～2 part of salt, 2～5 parts of milk powder, 0.1～0.2 part of AMS, 1～1.5 part of active dry yeast, 5～10 parts of fermented soybean milks, 0.5～1 part of bread improver, 0.3～0.5 part in sodium bicarbonate, 45～55 parts in water;
Said fermented soybean milk is to make with direct putting type lactic acid bacteria fermenting agent fermented soybean milk; The preparation method of said direct putting type lactic acid bacteria fermenting agent is following:
(a) lactic acid bacteria culturers is seeded to carries out twice enlarged culture in the liquid culture medium;
(b) through the centrifugal bacterial sediment that obtains;
(c) in bacterial sediment, add the protective agent aqueous trehalose;
(d) carry out freeze drying and handle, obtain powder;
Said lactic acid bacteria culturers is lactobacillus delbruockii subspecies bulgaricus (Lactobacillus delbrueckii subsp.Bulgaricus), streptococcus thermophilus (Streptococcus thermophilus) and Lactobacillus casei cheese subspecies (Lactobacillus.casei subsp.Casei);
Adopt said method to make three kinds of powders respectively above-mentioned three kinds of bacterial classifications, again three kinds of quality such as powder are mixed, be the direct putting type lactic acid bacteria fermenting agent.
2. bread according to claim 1 is characterized in that, the inoculum concentration of bacterial classification is 10 in the step (a)
5～10
6Cfu/ml, enlarged culture to 10 for the first time
9～10
10Cfu/ml, enlarged culture to 10 for the second time
10～10
11Cfu/ml.
3. bread according to claim 1 is characterized in that, centrifugal condition is 16000r/min in the step (b), 30～60min.
4. bread according to claim 1; It is characterized in that; Step (c) is to use the water that doubles the bacterial sediment amount that trehalose is made into the solution that concentration is 20%～30% (w/w); Through 90～95 ℃/25～30min sterilization, be cooled to 25～30 ℃ after, bacterial sediment is dispersed in the aqueous trehalose.
5. bread according to claim 1; It is characterized in that, the said freeze drying of step (d) be earlier with bacterial sediment suspension in-40 ℃ of quick freezings, and then carry out vacuum freeze drying; Process conditions are :-40～30 ℃/24～48h, and vacuum 10～20Pa.
6. the production method of each said bread of claim 1 to 5, its step is following:
(1) preparation fermented soybean milk
First a certain amount of soya-bean milk of preparation is below 40 ℃ the time in the soya-bean milk temperature, inserts the direct putting type lactic acid bacteria fermenting agent that soya-bean milk weighs 1%～3% (w/w), and it is subsequent use to make fermented soybean milk after the fermentation;
(2) preparation yeast cream
By weight, get 1～3 part of sugar, 1～3 part of milk powder, add dissolving in 10 parts of the entry, when mixture temperature is 30～40 ℃, add 0.1～0.2 part of AMS and 1～1.5 part of active dry yeast, stirring, it is subsequent use to process behind the yeast cream;
(3) modulate dough for the first time
In agitator, by weight, add the yeast cream of 50～60 parts in flour, 5～7 parts of sugar, 1～2 part of milk powder, 1～2 part of salt, 5～10 parts of fermented soybean milks, 20～25 parts in water and step (2) preparation, stir and process dough;
(4) carry out the fermentation first time, fermentation condition is: 20～24 ℃ of temperature, relative humidity 70%～80%, 5～7 hours time, the dough after obtaining fermenting for the first time;
(5) modulate dough for the second time
In agitator, by weight, add the dough after 40～50 parts in flour, 15～20 parts in water, 0.5～1 part of bread improver and the first time ferment, stir and process dough;
(6) carry out the fermentation second time, fermentation condition is: 24～28 ℃ of temperature, relative humidity 70%～80%, 3～5 hours time, the dough after obtaining fermenting for the second time;
(7) in and dough
After 0.3～0.5 part of sodium bicarbonate water dissolving, add in the agitator, and in agitator, add the dough after the fermentation for the second time, be stirred to saleratus solution and infiltrate fully in the dough, form even dough;
(8) dough again through stripping and slicing, rub with the hands justify, proof, baking, refrigerating work procedure promptly make required bread; Wherein, The raw materials used total amount of this bread does, by weight: 100 parts in flour, 6～10 parts of sugar, 1～2 part of salt, 2～5 parts of milk powder, 0.1～0.2 part of AMS, 1～1.5 part of active dry yeast, 5～10 parts of fermented soybean milks, 0.5～1 part of bread improver, 0.3～0.5 part in sodium bicarbonate, 45～55 parts in water.
7. according to the production method of the said bread of claim 6, it is characterized in that in the said step (1), the soya-bean milk fermentation condition is: 35～40 ℃ of temperature, time 24～120h.
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| RU2526651C2 (en) * | 2012-11-02 | 2014-08-27 | Рита Александровна Федорова | Wheat bread production method |
| CN103053654B (en) * | 2012-12-05 | 2014-12-03 | 山东好当家海洋发展股份有限公司 | Sea-tangle soda biscuit and production method thereof |
| CN103190461A (en) * | 2013-04-19 | 2013-07-10 | 晶辉科技（深圳）有限公司 | Slow-ferment bread making method |
| CN105076990B (en) * | 2015-07-06 | 2019-03-19 | 江南大学 | A kind of anti-aging steamed bun and its production method |
| CN107058192A (en) * | 2017-06-13 | 2017-08-18 | 江南大学 | A kind of unartificial yeast bread fermentation agent and its application |
| CN107136169A (en) * | 2017-07-04 | 2017-09-08 | 福建达利食品科技有限公司 | A kind of lactic acid bacteria bread and preparation method thereof |
| CN110604155A (en) * | 2019-10-21 | 2019-12-24 | 河南城建学院 | Method for making bread by adding soybean oil |
| CN111134160A (en) * | 2019-12-30 | 2020-05-12 | 南通奥凯生物技术开发有限公司 | Bread improver and preparation method and application thereof |
| CN115039802A (en) * | 2022-06-29 | 2022-09-13 | 淮安市瑞可滋食品有限公司 | Multi-strain fermented low-sugar fruit and vegetable bread and preparation method thereof |
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