CN102113531B - Sea tangle ultrafine powder fortified bread and preparation method thereof - Google Patents
Sea tangle ultrafine powder fortified bread and preparation method thereof Download PDFInfo
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Abstract
The invention relates to a piece of sea tangle ultrafine powder fortified bread which comprises the following components according to the parts by weight: 280-297 parts of high gluten flour, 3-20 parts of sea tangle ultrafine powder, 1.5 parts of bread improver, 3.8 parts of high-activity dried yeast, 6.0 parts of powdered milk, 2.7 parts of table salt, 12.8 parts of vegetable oil, 19.5 parts of white granulated sugar, 180 parts of water, and 50 parts of eggs. The invention further discloses the preparation method of the fortified bread. The preparation method comprises the following steps: preparing sea tangle ultrafine powder, doughing, carrying out dough fermentation, standing and fermenting, and baking. The bread prepared by blending sea tangle ultrafine powder into flour not only has thick taste of sea tangle and good color and mouthfeel, but also has good health promotion function. Experimental results show that the sea tangle ultrafine powder fortified bread prepared by the above components and method has refined mouthfeel, moderate salty taste and low sugar content, and not only is the variety of bread enriched, but also a new route of sea tangle deep processing is opened.
Description
Technical field
The present invention relates to a kind of food and preparation method thereof, especially main laminaria superfine powder enriched bread and preparation method thereof.
Background technology
Sea-tangle (Laminaria japonica) belongs to the Phaeophyta Laminariaceae, is a kind of large edible marine alga.Kelp nourishing is abundant, and human body is had important health-care effect, as regulate blood fat, hypoglycemic, hypotensive, anticoagulation, antitumor, anti-sudden change and radiation proof, antiviral, strengthen immunologic function etc.Therefore, comprehensive nutrition and the sea-tangle of being rich in active material have become the important health food resource that current people pay close attention to.But because the sea-tangle eating method is single at present, the deep processing kind is few, has seriously limited the extensively edible of sea-tangle.
Application number is that 00122116.7 Chinese patent application discloses a kind of kelp-wheat flour and food prepared therefrom thereof, wherein the sea-tangle composition in flour accounts for the dry matter weight ratio of 0.2-20%, can prepare numerous food by briefly explaining this flour, not provide concrete preparation method.This application only discloses kelp-wheat flour, does not disclose concrete food making method, and record can't realize general personnel according to file.And the granule size of clear and definite Kelp Powder not, therefore can't guarantee the quality of products made thereby.
Application number is that the Chinese patent application of 02110395.X discloses a kind of steamed bread with kelp and preparation method thereof, its composition comprises the sea-tangle of 30-50% weight percent, the flour of 40-60% percentage by weight, other auxiliary materials 1-3%, surplus is water, other auxiliary materials are yeast, peanut oil and chopped spring onion, disclose simultaneously the preparation method of this steamed bun.Because steamed bun and bread are that difference is all larger on composition and preparation method, so this application and the application's difference are larger.State in this application sea-tangle is cleaned after wear into pasty state and be unfavorable for the storage of sea-tangle, and lost some functional components in process of lapping.
Application number is the preparation method that 96117651.2 Chinese patent application discloses a kind of kelp wheaten food product, and it adopts the sea-tangle mucus produced and flour to be mixed with and forms, and is larger with preparation method's difference of the application.And the reparation technology more complicated of described sea-tangle mucus, produce in process the nutrients in kelp loss larger, the sea-tangle utilization rate is low.
Application number is that 96114615.8 Chinese patent application discloses a kind of kelp vermicelli (wheaten food) and preparation method thereof, and it adopts the weight ratio preparation of sea-tangle and flour 1: 3-15.Loss is larger but sea-tangle filtrate is produced in process nutritional labeling, and is unfavorable for storage.
Summary of the invention
The objective of the invention is provides a main laminaria with rich flavor for overcoming above-mentioned the deficiencies in the prior art, and the color and luster good mouthfeel has good health care, and technique is simple, sea-tangle superfine powder enriched bread of easy operating and preparation method thereof.
For achieving the above object, the present invention adopts following technical proposals:
One main laminaria superfine powder enriched bread comprises the component of following weight portion:
280～297 parts of Strong flours;
3～20 parts of sea-tangle superfine powders;
0.5～1.5 part of bread improver;
3～4 parts of high activity dried yeasts;
1～6 part of milk powder;
1～5 part of salt;
10～16 parts of vegetable oil;
16～25 parts of white granulated sugars;
150～190 parts, water;
10～50 parts, egg.
Described sea-tangle superfine powder is 300 sea-tangle superfine powder.
The component of weight portion of the present invention is preferably:
291 parts of Strong flours;
9 parts of sea-tangle superfine powders;
1.5 parts of bread improvers;
3.8 parts of high activity dried yeasts;
6.0 parts of milk powder;
2.7 parts of salt;
12.8 parts of vegetable oil;
19.5 parts of white granulated sugars;
180 parts, water;
50 parts, egg.
Described sea-tangle superfine powder is 300 sea-tangle superfine powder.
The preparation method of one main laminaria superfine powder enriched bread adopts sponge dough method, comprises the following steps:
1) preparation of sea-tangle superfine powder; Adopt WJZ-6 type Baily pulverizing mill that sea-tangle is milled to 300 orders;
2) dough modulation, according to aforesaid weight requirement, first 130～150 parts of water are added in dough mixing machine, add again refined salt, white granulated sugar, milk powder and bread improver fully to stir, add Strong flour, sea-tangle superfine powder and dusty yeast to stir after emulsification evenly, question handler just forms again, and gluten does not add edible oil to mix thoroughly when also fully expanding, add again 20～40 parts of water, continue to be stirred to dough maturity; Whole process needs 30～35min, and the dough final temperature is 28～32 ℃; The dough temperature is controlled by water temperature and the indoor temperature adjustment of adjustment and face;
3) dough fermentation
28～32 ℃ of fermentation temperatures, relative humidity 85%～90%, time 80～100min; Need during the fermentation turn-over (namely pressing powder) 2～3 times, make and be filled with fresh air in dough, reduce gas concentration lwevel, promote the expansion of culture propagation and gluten;
4) standing proofing
After dough was rubbed circle with the hands, 30～35 ℃ of temperature, standing 20～30min under the condition of relative humidity 80%～90% proofed to 3～4 times of original volume and gets final product;
5) baking
Note the fiery temperature in up and down during baking, get angry 110～120 ℃ during beginning, lower fiery 150～180 ℃, time 15～20min; Then will get angry and be added to 150～180 ℃ of baking 5～10min; Whole process needs 20～30min.
Bread improver and high activity dried yeast in the present invention are existing product, and for example: the Angel TH model that Angel Yeast Co.,Ltd produces is that 83000091 bread improver and Angel TH model are 80000193 high activity dried yeast.
The sea-tangle superfine powder is to utilize modern superfine technique that sea-tangle is made the molecule of particle diameter below 30 μ m, has not only kept its bioactive ingredients, has also greatly improved its bioavilability, is a kind of raw-food material of high-quality.The present invention mixes the sea-tangle superfine powder in flour, and the bread of development not only sea-tangle is with rich flavor, the color and luster good mouthfeel, and good health care is arranged.
Through experiment, adopt the sea-tangle superfine powder bread delicate mouthfeel of mentioned component and method preparation, the degree of saltiness is suitable, and sugar content is lower, has both enriched the bread kind, has opened up a new way for the deep processing of sea-tangle again.
Description of drawings
Fig. 1 is that different meshes, the different sea-tangle superfine powder of concentration of adding are on the impact of bread quality.
The specific embodiment
The present invention is further described below in conjunction with drawings and Examples.
Embodiment 1:
1 materials and methods
1.1 experiment material
Sea-tangle superfine powder: 80 orders and 300 order Kelp Powders.
Strong flour, bread improver, high activity dried yeast, milk powder, salt, vegetable oil, white granulated sugar, water, egg.
1.2 test apparatus
WJZ-6 type Baily pulverizing mill, electrothermal holder for bread fermentation box, far-infrared electric food oven, electronic balance, graduated cylinder, beaker, ruler.
1.3 test method
1.3.1 bread basic recipe
The basic recipe of selecting sees Table 1
The basic recipe of table 1 bread
1.3.2 breadmaking technique
Adopt sponge dough method, its technological process is as follows: the preparation of sea-tangle superfine powder → dough modulation → dough fermentation → standing proofing → toast.
1.3.3 technological operation main points
(1) dough modulation
First 150 parts of water are added in dough mixing machine, add again refined salt, white granulated sugar, milk powder and bread improver fully to stir, add again Strong flour, sea-tangle superfine powder, high-activity yeast powder to stir after emulsification evenly, question handler slightly forms, and gluten does not add edible oil to mix thoroughly when also fully expanding, then adds 30 parts of water, continue to be stirred to dough maturity, whole process needs 32min, and the dough final temperature is 30 ℃, and the dough temperature is mainly controlled by water temperature and the indoor temperature adjustment of adjustment and face;
(2) dough fermentation
30 ℃ of fermentation temperatures, relative humidity 90%, time 95min needs turn-over (namely pressing powder) 3 times during the fermentation, makes and is filled with fresh air in dough, reduces gas concentration lwevel, promotes the expansion of culture propagation and gluten;
(3) standing proofing
After dough was rubbed circle with the hands, 33 ℃ of temperature, standing 25min under the condition of relative humidity 85% proofed to 4 times of original volume and gets final product;
(4) baking
Note the fiery temperature in up and down during baking, get angry 110 ℃ during beginning, lower fiery 180 ℃, time 15min; Then will get angry is added to 180 ℃ of baking 5min, and whole process needs 20min.
1.3.4 the ultra-fine sea-tangle superfine powder of different meshes addition single factor experiment
In order to inquire into different meshes and the different ultrafine kelp powder of concentration that adds to the impact of bread quality, respectively 80 orders and 300 purpose ultrafine kelp powders are carried out the gradient test of addition, namely under same process conditions, guarantee ceteris paribus, change the addition of ultrafine kelp powder, addition accounts for respectively 0%, 1%, 2%, 3%, 5%, 7% of Strong flour content, to selecting the optimum addition scope of sea-tangle superfine powder.
1.3.5 orthogonal test
Need add bread improver for improving dough property, processing characteristics and end product quality.And auxiliary material salt and white granulated sugar can strengthen the gluten biceps on the one hand, keep the bread flexibility, can also improve the color and luster local flavor on the one hand.
Therefore this test take sea-tangle superfine powder, salt, white granulated sugar and bread improver as 4 factor items, take addition as the level item, is carried out 4 factor 3 horizontal quadrature tests.
2 results and analysis
2.1 single factor experiment result and analysis
2.1.180 order Kelp Powder addition affects the bread quality
Table 280 order Kelp Powder addition affects the bread quality
Condition (by weight): totally 300 parts of Strong flour and sea-tangle superfine powders, 50 parts, egg, 180 parts, water, 12.8 parts of vegetable oil, 6 parts of milk powder, 2.7 parts of salt, 19.5 parts of white granulated sugars, 1.5 parts of bread improvers, 3.7 parts of high-activity yeasts.
2.1.2300 order Kelp Powder addition affects the bread quality
Table 3300 order sea-tangle superfine powder addition affects the bread quality
Condition (by weight): totally 300 parts of Strong flour and sea-tangle superfine powders, 50 parts, egg, 180 parts, water, 12.8 parts of vegetable oil, 6 parts of milk powder, 2.7 parts of salt, 19.5 parts of white granulated sugars, 1.5 parts of bread improvers, 3.7 parts of high-activity yeasts.
2.1.3 different meshes and the different concentration Kelp Powder that adds are on the impact of bread quality
Find by single factor experiment, the addition of sea-tangle superfine powder has certain influence to the bread quality.Along with the increase of addition, the dough leavening volume diminishes gradually on the one hand.When 80 order Kelp Powder additions surpass 5%, the dough volume does not increase substantially, and when 300 order Kelp Powder additions surpass 7%, the dough volume is also without significant change.Tracing it to its cause is mainly because add Kelp Powder, dough have been played diluting effect, has affected the volatility that rises of dough.Along with the increase of addition, a series of variations have occured in the baking properties of bread on the other hand.When addition equals 3%, the outward appearance of bread, internal organizational structure, mouthfeel and local flavor reach optimum state, when addition greater than 3% the time, every organoleptic indicator begins to descend, reason may be due to the sea-tangle superfine powder without plasticity and extensibility, it is added rear gluten has been played diluting effect, thereby weakened dough strength, make bread elasticity variation, dough is held the gas ability and is reduced.And the dietary fiber that contains in Kelp Powder also has certain side effect to dough.
Fig. 1 shows, when adding with isocyatic Kelp Powder, 80 purpose bread qualities are all not as the bread of 300 order Kelp Powders.And 80 purpose bread surfaces are more coarse, the coarse poor flexibility of bread core quality, and mouthfeel is fineless and smooth yet.Therefore from adding Kelp Powder, the synthetical comparison and assessment of bread quality is considered, 300 order Kelp Powders of initial option addition 3% are best.
2.2 orthogonal experiments and analysis
According to the single factor experiment result, choosing 300 order Kelp Powders, salt, white granulated sugar and bread improver is four factors of orthogonal test, and respectively chooses three levels, as shown in table 4, the design orthogonal test, and result of the test sees Table 5.
Table 4 sea-tangle superfine powder bread orthogonal test factor level
Table 5 sea-tangle superfine powder bread orthogonal experiments and range analysis
By table 4, table 5 as can be known, each factor is sequentially B＞C＞D＞A on the primary and secondary of bread quality impact, and its optimum formula is A
1B
2C
3D
3, namely 300 order sea-tangle superfine powder additions are 9 parts; 291 parts of Strong flours; 1.5 parts of bread improvers; 3.8 parts of high activity dried yeasts; 6.0 parts of milk powder; 2.7 parts of salt; 12.8 parts of vegetable oil; 19.5 parts of white granulated sugars; 180 parts, water; 50 parts, egg.
2.3 product quality indicator
2.3.1 organoleptic indicator
Color and luster: the epidermis color and luster is normal, and is bright and clean level and smooth.
Interior tissue: the bread core is moist, softness and high resilience, and pore is fine and closely woven evenly and be square, and hole wall is thin, is spongy.
Local flavor: bread burnt odor flavor, light saline taste, light sea-tangle flavor and yeasty are arranged, distinguish the flavor of pure, free from extraneous odour.
Mouthfeel: soft exquisiteness, the degree of saltiness is agreeable to the taste.
2.3.2 physical and chemical index
Moisture: be as the criterion with the bread centre, water content is 30%～40%.
Acidity: be as the criterion with the bread centre ,≤5.0 degree.
Specific volume: 3.6mL/g.
2.3.3 sanitary index
Toxic metals: total arsenic (mg/kg is in As), plumbous (mg/kg is in Pb) are all less than 0.5.
Microbiological indicator: total number of bacteria≤800/gram, coliform≤15/100 grams, pathogenic bacteria do not detect.
Food additives: meet the GB2760 regulation.
3 conclusions
By analyzing the result of orthogonal test, the best proportioning that has obtained preparation sea-tangle superfine powder enriched bread is: namely 300 order sea-tangle superfine powder additions are 9 parts; 291 parts of Strong flours; 1.5 parts of bread improvers; 3.8 parts of high activity dried yeasts; 6.0 parts of milk powder; 2.7 parts of salt; 12.8 parts of vegetable oil; 19.5 parts of white granulated sugars; 180 parts, water; 50 parts, egg.The sea-tangle superfine powder bread delicate mouthfeel of development, the degree of saltiness is suitable, and sugar content is lower, has both enriched the bread kind, has opened up a new way for the deep processing of sea-tangle again.
2: one main laminaria superfine powder enriched bread of embodiment comprises the component of following weight portion:
280 parts of Strong flours;
3 parts of sea-tangle superfine powders;
0.5 part of bread improver;
3 parts of high activity dried yeasts;
1 part of milk powder;
1 part of salt;
10 parts of vegetable oil;
16 parts of white granulated sugars;
150 parts, water;
10 parts, egg.
Described sea-tangle superfine powder is 300 purpose sea-tangle superfine powders.
The preparation method of one main laminaria superfine powder enriched bread adopts sponge dough method, comprises the following steps:
1) preparation of sea-tangle superfine powder; Adopt WJZ-6 type Baily pulverizing mill that sea-tangle is milled to 300 orders;
2) dough modulation, according to aforesaid weight requirement, first 130 parts of water are added in dough mixing machine, add again refined salt, white granulated sugar, milk powder and bread improver fully to stir, add Strong flour, sea-tangle superfine powder and dusty yeast to stir after emulsification evenly, question handler just forms again, and gluten does not add edible oil to mix thoroughly when also fully expanding, add again 20 parts of water, continue to be stirred to dough maturity; Whole process needs 30min, and the dough final temperature is 28 ℃; The dough temperature is controlled by water temperature and the indoor temperature adjustment of adjustment and face;
3) dough fermentation
28 ℃ of fermentation temperatures, relative humidity 85%%, time 80min; Need during the fermentation turn-over (namely pressing powder) 2 times, make and be filled with fresh air in dough, reduce gas concentration lwevel, promote the expansion of culture propagation and gluten;
4) standing proofing
After dough was rubbed circle with the hands, 30 ℃ of temperature, standing 20min under the condition of relative humidity 80% proofed to 3 times of original volume and gets final product.
5) baking
Note the fiery temperature in up and down during baking, get angry 110 ℃ during beginning, lower fiery 150 ℃, time 15min; Then will get angry and be added to 150 ℃ of baking 5min; Whole process needs 20min.
3: one main laminaria superfine powder enriched bread of embodiment comprises the component of following weight portion:
297 parts of Strong flours;
20 parts of sea-tangle superfine powders;
1.5 parts of bread improvers;
4 parts of high activity dried yeasts;
6 parts of milk powder;
5 parts of salt;
16 parts of vegetable oil;
25 parts of white granulated sugars;
190 parts, water;
50 parts, egg.
Described sea-tangle superfine powder is 300 purpose sea-tangle superfine powders.
The preparation method of sea-tangle superfine powder enriched bread adopts sponge dough method, comprises the following steps:
1) preparation of sea-tangle superfine powder; Adopt WJZ-6 type Baily pulverizing mill that sea-tangle is milled to 300 orders;
2) dough modulation, according to aforesaid weight requirement, first 150 parts of water are added in dough mixing machine, add again refined salt, white granulated sugar, milk powder and bread improver fully to stir, add Strong flour, sea-tangle superfine powder and dusty yeast to stir after emulsification evenly, question handler just forms again, and gluten does not add edible oil to mix thoroughly when also fully expanding, add again 40 parts of water, continue to be stirred to dough maturity; Whole process needs 35min, and the dough final temperature is 32 ℃; The dough temperature is controlled by water temperature and the indoor temperature adjustment of adjustment and face;
3) dough fermentation
32 ℃ of fermentation temperatures, relative humidity 90%, time 100min; Need during the fermentation turn-over (namely pressing powder) 3 times, make and be filled with fresh air in dough, reduce gas concentration lwevel, promote the expansion of culture propagation and gluten;
4) standing proofing
After dough was rubbed circle with the hands, 35 ℃ of temperature, standing 30min under the condition of relative humidity 90% proofed to 4 times of original volume and gets final product.
5) baking
Note the fiery temperature in up and down during baking, get angry 120 ℃ during beginning, lower fiery 180 ℃, time 20min; Then will get angry and be added to 180 ℃ of baking 10min; Whole process needs 30min.
Claims (1)
1. a main laminaria superfine powder enriched bread, is characterized in that, made by the raw material of following weight portion:
291 parts of Strong flours;
9 parts of sea-tangle superfine powders;
1.5 parts of bread improvers;
3.8 parts of high activity dried yeasts;
6.0 parts of milk powder;
2.7 parts of salt;
12.8 parts of vegetable oil;
19.5 parts of white granulated sugars;
180 parts, water;
50 parts, egg;
Described sea-tangle superfine powder is 300 purpose sea-tangle superfine powders;
The sea-tangle superfine powder is to utilize modern superfine technique that sea-tangle is made the molecule of particle diameter below 30 μ m, has not only kept its bioactive ingredients, has also greatly improved its bioavilability;
Sea-tangle superfine powder enriched bread delicate mouthfeel, the degree of saltiness is suitable, and sugar content is lower.
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| CN102428991A (en) * | 2011-10-20 | 2012-05-02 | 仲景林 | Health-care kelp stuffing for bread |
| CN102783600B (en) * | 2012-09-05 | 2013-05-15 | 福建省龙海市安利达工贸有限公司 | Processing method of sea tangle steamed bread |
| CN103300112A (en) * | 2013-06-27 | 2013-09-18 | 叶建斌 | Bread for relieving insomnia and manufacturing method thereof |
| CN103583631A (en) * | 2013-11-26 | 2014-02-19 | 青岛嘉瑞生物技术有限公司 | Enteromorpha nutritional bread |
| CN103636702A (en) * | 2013-11-26 | 2014-03-19 | 青岛嘉瑞生物技术有限公司 | Ulva nutrient bread |
| CN105010464A (en) * | 2015-08-15 | 2015-11-04 | 徐静 | Staple food bread and processing method thereof |
| CN105309552B (en) * | 2015-11-27 | 2019-12-10 | 山东省农业科学院农产品研究所 | sorghum and quinoa coarse cereal bread and processing method thereof |
| CN105961507A (en) * | 2016-02-17 | 2016-09-28 | 蚌埠味多多学生营养餐有限公司 | Bread for bowel relaxing and digestion improvement and preparation method for same |
| CN105580866B (en) * | 2016-03-03 | 2019-07-12 | 大连工业大学 | A kind of seafood potato nutritional bread and preparation method thereof |
| CN108378096A (en) * | 2018-03-12 | 2018-08-10 | 威海海洋职业学院 | A kind of premixed powder and flour product for flour product |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1172608A (en) * | 1996-08-02 | 1998-02-11 | 南充晶晶粉丝厂 | Method for producing iodine enriched kelp wheaten food product |
| CN1270613C (en) * | 2004-11-09 | 2006-08-23 | 李松 | Bread for reducing weight |
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2011
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