CN102860341B - Toast slice preparation method - Google Patents
Toast slice preparation method Download PDFInfo
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- CN102860341B CN102860341B CN201210379625.4A CN201210379625A CN102860341B CN 102860341 B CN102860341 B CN 102860341B CN 201210379625 A CN201210379625 A CN 201210379625A CN 102860341 B CN102860341 B CN 102860341B
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Abstract
The invention provides a toast slice preparation method. The toast slice preparation method includes steps of stirring, forming, fermenting, toasting, slicing and coating and secondary toasting for preparing toast slices. The toast slice preparation method is simple in process and low in cost, prepared toast slices without any preservatives are beneficial to human health and long in shelf life, while original taste, luster and nutritional components can be kept.
Description
Technical field
The present invention relates to food processing field, particularly a kind of preparation method of toast sheet.
Background technology
Toast is the common food of a class, and because it is delicious, instant is loved by the people, in western countries, breakfast is edible toast often especially.Yet because toast water content is higher, after placing, in easy moldy metamorphism, particularly hot and humid environment, the mildew time shortens greatly, and therefore traditional toast series products adds artificial preservative to improve its shelf life conventionally.Although entering propionate compound anticorrisive agent, organic acid and salt thereof can effectively extend mouldy time, yet use artificial preservative not only may cause toast series products to take off taste, de-local flavor or degassed taste, and its use may suppress the activity of fermented yeast in toast production process, in addition, these anticorrisive agents also can have influence on the healthy of people after entering human body.Meanwhile, because toast water-retaining property is bad, after therefore placing, easily cause ageing of flour, mouthfeel to decline.
Summary of the invention
Goal of the invention: the preparation method who the object of this invention is to provide the long toast sheet of a kind of not adding preservative agent and shelf life.
Technical scheme: the preparation method of toast sheet provided by the invention, comprises the following steps:
(1) stir: take raw material blending and obtain mixed material;
(2) be shaped: after mixed material naturally proofs and once relaxes, splitting into quality is the aliquot mixed material of 350-400g, by each aliquot mixed material, round as a ball and sealing proofs that to carry out secondary lax, makes aliquot mixed material expand into the pole body that diameter is 6-8cm, and material must be shaped;
(3) fermentation: the material that is shaped ferments and obtains fermentation material;
(4) once baking: fermentation material is once toasted, cooling, must toast material;
(5) section coating: will toast material section, slice surface is coated with sauce and spreads sugar, obtains first product toast;
(6) secondary baking: by first product toast secondary baking, cooling, obtain toast sheet.
As toast piece preparation method of the present invention a kind of preferably, in step (1), flour 50-60 part, egg 5-10 part, white sugar 8-12 part, vegetable oil 4-8 part, leavening 0.5-1.0 part and water 15-25 part, thereby make nutrition abundanter.
Wherein, described leavening is yeast.
Another kind as toast piece preparation method of the present invention is preferred, and in step (2), once lax temperature is 20-30 ℃, and secondary slack time is 20-40min; Thereby make the toast sheet after baking softer.
Another kind as toast piece preparation method of the present invention is preferred, and in step (2), the lax temperature of secondary is 35-40 ℃, and humidity is 75%-85%, and the time is 20-40min; Thereby make the toast sheet after baking softer.
Another kind as toast piece preparation method of the present invention is preferred, and in step (3), a baking temperature is 180-220 ℃, and baking time is 20-30min; Low temperature toasts at a slow speed, has kept the original local flavor of product and color and luster and nutritional labeling.
Another kind as toast piece preparation method of the present invention is preferred, and in step (4), slice thickness is 5-15mm; In every section, sauce use amount is 1-3g/ sheet, and sugared use amount is 1-2g/ sheet.
Another kind as toast piece preparation method of the present invention is preferred, and in step (5), secondary baking temperature is 120-180 ℃, and baking time is 30-50min; Low temperature is secondary baking at a slow speed, sloughs the water of easily sloughing, thereby has kept the original local flavor of product and color and luster and nutritional labeling.
Beneficial effect: preparation method's technique of toast sheet provided by the invention is simple, with low cost, the toast sheet preparing does not only contain any anticorrisive agent and is conducive to health, and long shelf-life, can keep the original local flavor of toast, color and luster and nutritional labeling simultaneously.
The present invention is with respect to the significant advantage of prior art:
First, the method is without adding any anticorrisive agent, be conducive to health, it is a kind of processing technology of toast sheet of green, the inhibition of artificial preservative to leavening in the time of can also effectively avoiding fermenting, can keep the original local flavor of toast, color and luster and nutritional labeling, do not contain anticorrisive agent and be also more conducive to absorption of human body nutritional labeling simultaneously.
The second, toast sheet long shelf-life, shelf life that the method makes are long, and Bread and Pastries product is generally 4-6 month conventionally, and this product can reach 9-12 month; The toast sheet water content making due to the method is very low, and not higher than 2.5%, bacterial reproduction condition is not enough, and the occurrence probability that goes mouldy greatly reduces.
The 3rd, the toast sheet mouthfeel that the method makes is loose, can not change because of resting period length, the toast sheet that the method makes is organized fine and closely woven, water content, this preparation method's bake process be low temperature at a slow speed, kept the original local flavor of product and color and luster and nutritional labeling.
The specific embodiment
According to following embodiment, the present invention may be better understood.Yet, those skilled in the art will readily understand, the described concrete material proportion of embodiment, process conditions and result thereof be only for the present invention is described, and should also can not limit the present invention described in detail in claims.
Embodiment 1
The preparation method of toast sheet, comprises the following steps:
(1) stir: take raw material blending and obtain mixed material; Wherein, raw materials used 20.3 parts, 56 parts, flour, 7 parts, egg, 10 parts of white sugar, 6 parts of vegetable oil, 0.7 part, yeast and the water that comprises;
(2) be shaped: by mixed material in 25 ℃ naturally proof 30 minutes and once relax after, splitting into quality is the aliquot mixed material of 350-400g, each aliquot mixed material is round as a ball and be placed on 38 ℃, in the sealing room of humidity 80%, proof 70 minutes secondaries lax, make aliquot mixed material be expanded to pole body, its diameter is 6-8cm, and material must be shaped;
(3) fermentation: shaping is expected in temperature to be that 38 ℃ of humidity are to add culture propagation 70min under 85% condition, obtain fermentation material;
(4) once baking: fermentation material is toasted to 25min in 200 ℃ next time, cooling, must toast material;
(5) section coating: baking material section length and width can rationally be arranged as required, be preferably length 5-15cm width 5-15cm; Thickness is 10mm, and slice surface is coated with sauce 2g/ sheet and spreads sugared 1.5g/ sheet, obtains first product toast;
(6) secondary baking: by first product toast secondary baking 30min at 150 ℃, cooling, obtain toast sheet.
Embodiment 2
The preparation method of toast sheet, comprises the following steps:
(1) stir: take raw material blending and obtain mixed material; Wherein, raw materials used 25 parts, 60 parts, flour, 10 parts, egg, 12 parts of white sugar, 8 parts of vegetable oil, 1.0 parts, yeast and the water that comprises;
(2) be shaped: by mixed material in 20 ℃ naturally proof 40 minutes and once relax after, splitting into quality is the aliquot mixed material of 350-400g, each aliquot mixed material is round as a ball and be placed on 35 ℃, in the sealing room of humidity 85%, proof 60 minutes secondaries lax, make aliquot mixed material be expanded to pole body, its diameter is 6-8cm, and material must be shaped;
(3) fermentation: shaping is expected in temperature to be that 35 ℃ of humidity are to add culture propagation 80min under 80% condition, obtain fermentation material;
(4) once baking: fermentation material is toasted to 30min in 180 ℃ next time, cooling, must toast material;
(5) section coating: baking material section length and width can rationally be arranged as required, be preferably length 5-15cm width 5-15cm; Thickness is 15mm, and slice surface is coated with sauce 3g/ sheet and spreads sugared 1g/ sheet, obtains first product toast;
(6) secondary baking: by first product toast secondary baking 50min at 120 ℃, cooling, obtain toast sheet.
Embodiment 3
The preparation method of toast sheet, comprises the following steps:
(1) stir: take raw material blending and obtain mixed material; Wherein, raw materials used 15 parts, 50 parts, flour, 5 parts, egg, 8 parts of white sugar, 4 parts of vegetable oil, 0.5 part, yeast and the water that comprises;
(2) be shaped: by mixed material in 30 ℃ naturally proof 20 minutes and once relax after, splitting into quality is the aliquot mixed material of 350-400g, each aliquot mixed material is round as a ball and be placed on 40 ℃, in the sealing room of humidity 75%, proof 80 minutes secondaries lax, make aliquot mixed material be expanded to pole body, its diameter is 6-8cm, and material must be shaped;
(3) fermentation: shaping is expected in temperature to be that 40 ℃ of humidity are to add culture propagation 60min under 90% condition, obtain fermentation material;
(4) once baking: fermentation material is toasted to 20min in 220 ℃ next time, cooling, must toast material;
(5) section coating: baking material section length and width can rationally be arranged as required, be preferably length 5-15cm width 5-15cm; Thickness is 5mm, and slice surface is coated with sauce 1g/ sheet and spreads sugared 2g/ sheet, obtains first product toast;
(6) secondary baking: by first product toast secondary baking 30min at 180 ℃, cooling, obtain toast sheet.
Claims (3)
1. a preparation method for toast sheet, is characterized in that: comprise the following steps:
(1) stir: take raw material blending and obtain mixed material; Described raw material comprises the component of following weight portion: flour 50-60 part, egg 5-10 part, white sugar 8-12 part, vegetable oil 4-8 part, leavening 0.5-1.0 part and water 15-25 part;
(2) relax and be shaped: after mixed material naturally proofs and once relaxes, splitting into quality is the aliquot mixed material of 350-400g, by each aliquot mixed material, round as a ball and sealing proofs that to carry out secondary lax, makes aliquot mixed material be expanded to pole body, and material must be shaped; Once lax temperature is 20-30 ℃, and the time is 20-40min; The lax temperature of secondary is 35-40 ℃, and humidity is 75%-85%, and the time is 60-80min;
(3) once baking: fermentation material is once toasted, cooling, must toast material; A baking temperature is 180-220 ℃, and baking time is 20-30min;
(4) section coating: will toast material section, slice surface is coated with sauce and spreads sugar, obtains first product toast;
(5) secondary baking: by first product toast secondary baking, cooling, obtain toast sheet; Secondary baking temperature is 120-180 ℃, and baking time is 30-50min.
2. the preparation method of a kind of toast sheet according to claim 1, is characterized in that: described leavening is yeast.
3. the preparation method of a kind of toast sheet according to claim 1, is characterized in that: in step (4), slice thickness is 5-15mm; Sauce use amount is 1-3g/ sheet, and sugared use amount is 1-2g/ sheet.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210379625.4A CN102860341B (en) | 2012-10-09 | 2012-10-09 | Toast slice preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210379625.4A CN102860341B (en) | 2012-10-09 | 2012-10-09 | Toast slice preparation method |
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| Publication Number | Publication Date |
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| CN102860341A CN102860341A (en) | 2013-01-09 |
| CN102860341B true CN102860341B (en) | 2014-03-19 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201210379625.4A Expired - Fee Related CN102860341B (en) | 2012-10-09 | 2012-10-09 | Toast slice preparation method |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103262877B (en) * | 2013-05-24 | 2014-05-07 | 马氏庄园南京食品有限公司 | Cheese-flavor toast biscuit and method for making cheese-flavor toast biscuit |
| CN103250770B (en) * | 2013-05-24 | 2014-05-07 | 马氏庄园南京食品有限公司 | Spicy flavor toast piece and manufacturing method thereof |
| CN104855469A (en) * | 2015-04-29 | 2015-08-26 | 桐城市牯牛背农业开发有限公司 | Water fennel toast and processing technology thereof |
| CN105123827A (en) * | 2015-07-28 | 2015-12-09 | 桐城市牯牛背农业开发有限公司 | Oenanthe javanica bread and making method thereof |
| CN105901058A (en) * | 2016-05-23 | 2016-08-31 | 李建贤 | Key making method of big green tea and grape toast |
| CN106912525A (en) * | 2017-01-23 | 2017-07-04 | 福建农林大学 | A kind of whole wheat toast and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2920417A1 (en) * | 1979-05-19 | 1980-11-20 | Giessler Hans Juergen | Coated bread products - comprising bread core with edible coating, esp. of chocolate |
| CN102160562A (en) * | 2011-03-07 | 2011-08-24 | 江南大学 | Bread with baking features improved by recombinant rhizopus chinentis lipase and production method thereof |
| CN102365981A (en) * | 2010-12-22 | 2012-03-07 | 东莞市百味佳食品有限公司 | Bread crumb and production method thereof |
-
2012
- 2012-10-09 CN CN201210379625.4A patent/CN102860341B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2920417A1 (en) * | 1979-05-19 | 1980-11-20 | Giessler Hans Juergen | Coated bread products - comprising bread core with edible coating, esp. of chocolate |
| CN102365981A (en) * | 2010-12-22 | 2012-03-07 | 东莞市百味佳食品有限公司 | Bread crumb and production method thereof |
| CN102160562A (en) * | 2011-03-07 | 2011-08-24 | 江南大学 | Bread with baking features improved by recombinant rhizopus chinentis lipase and production method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 蔡璐.西式面点.《大众面点新编》.福建科学技术出版社,2004,第144-148页. * |
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