CN103947710A - Making method of longan dietary fiber bread - Google Patents
Making method of longan dietary fiber bread Download PDFInfo
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Abstract
The invention belongs to the technical field of food processing, in particular to a making method of bread having a special healthcare function. The making method specifically comprises the following steps: firstly, weighing a certain amount of longan dietary fiber, yeast, lactic acid bacteria, sweet distiller yeast, glucose oxidase, cellulase, xylanase and materials required by the traditional bread; then, preparing dough, putting the well weighed materials into a mixing cylinder, stirring to mix the materials uniformly, and the like. With adoption of the making method, the problems that the bread made according to the prior art has peculiar smell, rougher taste, darker color, smaller size, non-even pores, insufficient softness and elasticity as the fermenting property and the baking property of the dough are changed due to the addition of the dietary fiber are solved. The bread prepared according to the method provided by the invention is smooth in bread crust, has no cracks, is brownish yellow, good in inside glossiness, fine and even in pores, soft in the bread body, and high in elasticity, contains rich longan dietary fiber, has strong fermentation fragrance and wheat fragrance, and delays the aging of the bread.
Description
Technical field
The invention belongs to food processing technology field.Especially there is a special health care, be very suitable for the preparation method of the edible bread of the elderly, women and children, be specially a kind of preparation method of longan dietary fiber bread.
Background technology
Bread is a kind ofly with five cereals (being generally wheat class) abrasive dust, make and heat and the food made.Take wheat flour as primary raw material, and take yeast, egg, grease, kernel etc. is auxiliary material, add water to be modulated into dough, by fermentation, integer, moulding, bake, bakery product that the process such as cooling processes.Be one of staple food of liking of people, nutritious, but the raw material of common bread is generally flour, sucrose, edible salt, milk powder, shortening and water, and leavening is single yeast.Its preparation method is very ripe, and techniqueflow is as Fig. 3:
Dietary fiber has positive effect to the mankind's health, at prevention human intestines and stomach's tract disease with safeguard prominent function aspect intestines and stomach health.But the dietary fiber content in common bread can not meet the demand of human body far away.And adopt conventional method to add dietary fiber, can cause dough fermentation performance and cure performance producing change, the bread that makes to take prior art to make has peculiar smell, mouthfeel is more coarse, color is dark, smaller volume, pore are inhomogeneous, flexibility and elasticity not enough, be difficult to obtain liking of people.
Longan, claims again longan, and its fruit is treasure in fruit, contains the nutritions useful to human body such as multivitamin, mineral matter, protein, fat and fructose.Dried longan pulp has bushing spleen, replenishing qi and blood effect, is a kind of more satisfactory Chinese medicine.Longan shell is also good medicine simply, and taste is sweet, warm in nature, nontoxic, having the effect of loose evil, the hearing-improing and eyesight improving that dispels the wind, and also can control the disease such as dizzy of having a guilty conscience, and is a kind of material with higher medical value.And longan output and the cultivated area of China occupy first place in the world, annual a large amount of longan shells are used as refuse and abandon, and real is unfortunate.Longan shell contains abundant dietary fiber, if its dietary fiber can be put into bread, eats, can make that people obtain that more dietary fibers and longan shell bring other is specifically functional.
Summary of the invention
The present invention is just for above technical problem, provide and can prepare that epidermis is smooth, flawless, be brown color, bag heart glossiness is good, pore is fine and closely woven, even, inclusion is soft, elasticity is strong, and tool is by the preparation method of a kind of longan dietary fiber bread of dense fermenting aroma and wheat fragrance, and this method can delay the aging of bread simultaneously.
Concrete technical scheme of the present invention is as follows:
A preparation method for longan dietary fiber bread, comprises the following steps:
Batching: in quality percentage composition, take the longan dietary fiber that accounts for total raw material quality percentage composition 5%-6%, the yeast of 0.8%-1%, the lactic acid bacteria of 0.05%-0.07%, the koji of 0.4%-0.6%, 0.015 ‰-0.020 ‰ glucose oxidase, 0.015 ‰-0.020 ‰ cellulase, 0.020 ‰-0.030 ‰ zytase and traditional bread needed raw material;
Modulation dough: the traditional bread needed raw material, longan dietary fiber, leavening and the enzyme preparation that take are all dropped into and adjusted in powder cylinder, stir, make it to mix; Then by material: water (mass ratio)=2:1 adds water, stirs 8-12min, during incomplete fragmentary dough to be formed, adds salt and shortening, continue to be stirred to dough surface dry bright and clean, elasticity is good;
Piecemeal rubbing: the dough modulating is divided into rapidly to single face base, then face semifinished product is twisted into ball;
Proof: the face base of having rubbed with the hands is proofed, and controlling temperature is 34 ℃-36 ℃, and relative humidity is 80-85%, and the time is 1h-1.2h;
Baking: be that 180 ℃-190 ℃, lower fire are 200 ℃-225 ℃ by the dough proofing getting angry, come out of the stove after baking 10-15min under the condition that relative humidity is 70-80%, then rapidly at surface brush one deck stand oil;
Cooling, packing: when the central temperature of bread is cooled to 35-37 ℃, pack.
Tradition bread needed raw material can carry out proportioning according to GB or enterprise's mark, also can, according to following recommendation proportion ingredient, with weight portion, count: 1000 parts of Self-raising flour, 80 parts of sucrose, 12 parts of edible salts, 40 parts of milk powder, 30 parts of shortenings.
Good effect of the present invention is embodied in:
(1), added longan dietary fiber, make bread flavor variation;
(2), changed the interpolation of dietary fiber in the past and cause the fermenting property of dough and cure performance producing and changing, the bread that makes to take prior art to make has peculiar smell, mouthfeel is more coarse, color is dark, smaller volume, pore are inhomogeneous, flexibility and logy problem.Prepare that epidermis is smooth, flawless, be brown color, bag heart glossiness is good, and pore is fine and closely woven, even, and inclusion is soft, and elasticity is strong, presses and restores fast bread;
(3) preparation method, in the present invention has also delayed the aging of bread, when having enriched bread taste, makes it have dense fermenting aroma and wheat fragrance.
Accompanying drawing explanation
Fig. 1 is longan dietary fiber preparation technology schematic flow sheet in the present invention;
Fig. 2 is overall flow schematic diagram of the present invention
Fig. 3 is common bread techniqueflow schematic diagram
The specific embodiment
In the present invention, the preparation method of longan dietary fiber is as follows:
The preparation of longan dietary fiber adopts microorganism fermentation assisted Extraction to follow the example of.This method published paper (research that microorganism fermentation longan shell is produced highly-water-soluble dietary fiber, China brewages, 2011, (10): 61-63).
Longan dietary fiber preparation technology flow process is as Fig. 1: specifically comprise the following steps:
(1) longan shell is dried, pulverizes: get longan shell in about 60 ℃ baking 12h left and right, then with pulverizer, pulverize, also cross 40 mesh sieves.
(2) condiment: longan shell powder 150-300g and farina 50g, water 1000mL spice, and add a certain amount of inorganic salts and Tween-80, be configured to liquid fermentation medium.
(3) tinning and sterilizing: get 115mL liquid fermentation medium and be loaded in 250ml triangular flask, 6 layers of gauze thickness sealing, 121 ℃ of sterilizing 20min.
(4) actication of culture: picking spore accesses in dull and stereotyped activation medium from slant medium, cultivates 24h for 30 ℃.
(5) preparation of seed liquor: picking spore access seed culture medium from plating medium, 30 ℃ of n shaken cultivation 24h～26h.
(6) primary fermentation: by the seed liquor access fermentation medium of 11% left and right, cultivate 102h left and right at 33 ℃ in shaking table.
(7) after fermentation: by the culture medium through primary fermentation, regulating pH value is 5.5 left and right, temperature, the cellulase that utilizes primary fermentation to produce carries out enzyme digestion reaction, and reaction temperature is 50 ℃ of left and right, and fermentation time is 58h left and right.
(8) rinsing: by the former slurry filtration fermenting, circulating water rinsing 2 times for filter residue, then adjusts pH to neutral with Na2CO3 solution.
(9) homogeneous: the filter residue after rinsing, add hot boiling water, stir to be in harmonious proportion and evenly carry out homogeneous.
The present invention will utilize the dietary fiber that longan shell is prepared to be voluntarily added in bread raw materials, use multiple ferment-fermented and in conjunction with multiple processing with enzyme preparation, through raw material mixing, dough modulation, piecemeal rubbing, proof and the technique such as baking is made the bread that is rich in longan dietary fiber.Technological process is as shown in Figure 2:
Longan dietary fiber noodle bag manufacture craft:
Batching: by the weighing of following weight portion proportioning, 1000 parts of Self-raising flour, 80 parts of sucrose, 12 parts of edible salts, 40 parts of milk powder, 30 parts of shortenings, water are appropriate;
Then according to quality percentage composition meter, take the longan dietary fiber that accounts for total raw material 5%-6%, multiple leavening and plurality of enzymes preparation, wherein in multiple leavening, yeast is 0.8%-1%, lactic acid bacteria is 0.05%-0.07%, and koji is 0.4%-0.6%, and in plurality of enzymes preparation, glucose oxidase is 0.015 ‰-0.020 ‰, cellulase is 0.015 ‰-0.020 ‰, and zytase is 0.020 ‰-0.030 ‰.Above raw material is commercially available prod.
Modulation dough: by the Self-raising flour taking, sucrose, milk powder, longan dietary fiber, multiple leavening and plurality of enzymes preparation drop into be adjusted in powder cylinder, stirs, and makes it to mix; Then add required moisture, stir 8-12min, during incomplete fragmentary dough to be formed, add salt and shortening, continue to be stirred to dough surface dry bright and clean, elasticity is good;
Piecemeal rubbing: the dough modulating is divided into the face base of 95-100g/, it is fast that splitting speed is wanted, to guarantee that larger variation does not occur humiture.Then face semifinished product being twisted into ball makes face piece profile rule, smooth surface, interior tissue even.Rub bowlder with the hands, must rub with the hands, rub with the hands in fact, to prevent the phenomenons such as layering and bubble;
Proof: the face base of having rubbed with the hands is put into proofing box and proof, controlling temperature is 34 ℃-36 ℃, and relative humidity is 80-85%, and the time is 1h-1.2h; Base substrate is long-pending face to face expand into original 3～4 times, and any surface finish, while having small translucent bubble.
Baking: be that 180 ℃-190 ℃, lower fire are 200 ℃-225 ℃ by the dough proofing getting angry, bake after 10-15min under the condition that relative humidity is 70-80%, come out of the stove when its surface is brown or purplish red.After coming out of the stove, rapidly at surface brush one deck stand oil, in case product dehydration drying shrinkage can make again bread possess gloss.
Cooling, packing: when the central temperature of bread is cooled to 35-37 ℃, pack.So both can prevent that condensed water causes goes mouldy, and can suppress again moisture and continue the product drying shrinkage that scatters and disappears and cause.
(1) the < < baking quality of bread standards of grading > > that bread scoring is formulated according to the Chinese Academy of Agricultural Sciences carries out, total points 100 minutes, loaf volume 35 minutes, surface color 5 minutes, epidermis quality and loaf shape 5 minutes, crumb color and luster 5 minutes, smoothness 10 minutes, texture structure 25 minutes, flexible 10 minutes of bullet, mouthfeel 5 minutes.Loaf volume is measured the vegetable seed method that adopts.(2) the aging mensuration of bread: with matter structure instrument, will under room temperature, deposit respectively 0d, 1d, 2d, 3d, 4d, 5d, 6d, the bread of 7d wraps hard-hearted degree and detects, and hardness shows that more greatly degree of aging is higher.
Longan dietary fiber bread that above-mentioned preparation method prepares has changed the interpolation of dietary fiber in the past and has caused the fermenting property of dough and cure performance producing and changing, and the bread that makes to take prior art to make has peculiar smell, mouthfeel is more coarse, color is dark, smaller volume, pore are inhomogeneous, flexibility and logy problem.The bread epidermis prepared is smooth, flawless, be brown color, and bag heart glossiness is good, and pore is fine and closely woven, even, and inclusion is soft, and elasticity is strong, has dense fermenting aroma and wheat fragrance, and the aging of bread delayed simultaneously.
In order to make object of the present invention, technical scheme and advantage clearer, below in conjunction with the specific embodiment, the present invention is described in further detail, but this should be interpreted as to the scope of the above-mentioned theme of the present invention only limits to following embodiment.Without departing from the idea case in the present invention described above, according to ordinary skill knowledge and customary means, make various replacements and change, all should comprise within the scope of the invention.
Embodiment 1:
In quality percentage composition, the longan dietary fiber adding in traditional bread raw materials is 6%, yeast is 0.9%, lactic acid bacteria is 0.06%, koji is 0.6%, glucose oxidase is 0.018 ‰, cellulase be 0.020 ‰ and zytase be 0.025 ‰ o'clock, according to above method, prepare longan dietary fiber bread, the quality the highest (being 98.2 minutes) of gained bread, Degree of Ageing is also minimum, and the hard-hearted degree of average packet in the 1d-7d storage phase is 451g.Loaf volume reaches 877ml
3, epidermis is smooth, flawless, be brown color; Bag heart glossiness is good; Bread pore is fine and closely woven, even; Inclusion is soft, and elasticity is strong, presses and restores soon.Bread has dense fermenting aroma and wheat fragrance.
Embodiment 2:
In quality percentage composition, in traditional bread raw materials, add longan dietary fiber be 5.5%, yeast is 0.9%, lactic acid bacteria is 0.07%, koji is 0.6%, glucose oxidase is 0.015 ‰, cellulase be 0.020 ‰ and zytase be 0.020 ‰, according to the preparation method in embodiment, be prepared longan dietary fiber bread, the quality of gained bread is (being 96 minutes) better, Degree of Ageing is also smaller, and the hard-hearted degree of average packet in the 1d-7d storage phase is 465g.Loaf volume reaches 869ml
3, epidermis is smooth, flawless, be brown color; Bag heart glossiness is good; Bread pore is fine and closely woven, even; Inclusion is soft, and elasticity is strong, presses and restores soon.Bread has dense fermenting aroma and wheat fragrance.
Embodiment 3:
In quality percentage composition, the longan dietary fiber adding in traditional bread raw materials is 6%, yeast is 0.8%, lactic acid bacteria is 0.07%, koji is 0.5%, glucose oxidase is 0.015 ‰, cellulase be 0.018 ‰ and zytase be 0.030 ‰, according to the preparation method in embodiment, be prepared longan dietary fiber bread, the quality of gained bread is (being 96.5 minutes) better, Degree of Ageing is also smaller, and the hard-hearted degree of average packet in the 1d-7d storage phase is 460g.Loaf volume reaches 870ml
3, epidermis is smooth, flawless, be brown color; Bag heart glossiness is good; Bread pore is fine and closely woven, even; Inclusion is soft, and elasticity is strong, presses and restores soon.Bread has dense fermenting aroma and wheat fragrance.
Comparative example 1
Take embodiment 2 as example, it is constant that the condition of longan dietary fiber bread is prepared in maintenance, only change the adding proportion of longan dietary fiber, following percentage sign all represents the quality percentage composition of its shared total raw material, the impact of the variation (3.5%-7.5%) of studying its addition on Bread Quality.Result of study is in Table 1: when dietary fiber addition is lower than 6.0% time, bread quality slightly declines, from 3.5% time within 96.7 minutes, slightly drop to 6.0% time 95.8 minutes.But surpassed after 6.0% when dietary fiber addition, bread quality obviously reduces, when its addition is 6.5%, 7.0% and 7.5%, bread quality is reduced to respectively 94.3 minutes, 90.7 minutes and 85.1 minutes.This may be because: excessive longan dietary fiber has destroyed starch-gluten tissue, changes gas expansion direction in the process of curing, make texture of loaf structure inhomogeneous, there is the phenomenons such as macroscopic void, thereby affect bread quality.For not only increase bread longan dietary fiber content, but also keep the quality of bread, researcher thinks that the adding proportion of longan dietary fiber is most suitable at 5.0%-6.0%.
The impact of table 1. longan dietary fiber addition on bread quality
| Longan dietary fiber amount/% | 3.5 | 4.0 | 4.5 | 5.0 | 5.5 | 6.0 | 6.5 | 7.0 | 7.5 |
| Bread quality/minute | 96.7 | 96.5 | 96.4 | 96.2 | 96.0 | 95.8 | 94.3 | 90.7 | 85.1 |
Comparative example 2:
Take embodiment 2 as example, it is constant that the condition of longan dietary fiber bread is prepared in maintenance, only change the adding proportion of yeast, following percentage sign all represents the quality percentage composition of its shared total raw material, the impact of the variation (0.5%-1.3%) of studying its addition on Bread Quality.Result of study is in Table 2: when inoculum of dry yeast is during at 0.5%-0.8%, bread quality improves gradually, from 0.5% time within 89.9 minutes, rise to 0.8% time 96.5 minutes.When inoculum of dry yeast is during at 0.8%-1.0%, bread quality remains unchanged, and is 96.0 minutes.After inoculum of dry yeast has surpassed 1%, bread quality is variation gradually, and when its addition is 1.1%, 1.2% and 1.3%, bread quality drops to respectively 95.0 minutes, 93.2 minutes and 90.1 minutes.Its reason may be: in bread making process, saccharomycete plays an important role, and it can make dough volume expand, short texture, and the maturation of promotion dough, changes product special flavour, increases the nutritive value of bread.But excessive yeast can cause gluten network to hold gas to die down, superpower product alcohol ability makes bread produce strange taste, and bread quality is declined.Therefore, researcher thinks that yeast adding proportion is most suitable at 0.8%-1.0%.
The impact of table 2. inoculum of dry yeast on bread quality
| Yeast amount/% | 0.5 | 0.6 | 0.7 | 0.8 | 0.9 | 1.0 | 1.1 | 1.2 | 1.3 |
| Bread quality/minute | 89.9 | 93.7 | 95.0 | 96.0 | 96.0 | 96.0 | 95.0 | 93.2 | 90.1 |
Comparative example 3
Take embodiment 2 as example, it is constant that the condition of longan dietary fiber bread is prepared in maintenance, only change the adding proportion of lactic acid bacteria, following percentage sign all represents the quality percentage composition of its shared total raw material, the impact of the variation (0.02%-0.1%) of studying its addition on Bread Quality.Result of study is in Table 3: when lactic acid bacteria addition is during at 0.02%-0.05%, bread quality improves gradually, from 0.02% time within 90.6 minutes, rise to 0.05% time 96.0 minutes.When lactic acid bacteria addition is during at 0.05%-0.07%, bread quality remains unchanged substantially, is 95.8 minutes-96.0 minutes.After lactic acid bacteria addition has surpassed 0.07%, bread quality is variation gradually on the contrary, and when its addition is 0.08%, 0.09% and 0.1%, bread quality drops to respectively 94.9 minutes, 92.0 minutes and 89.4 minutes.Its reason may be: lactobacillus-fermented produces the organic acids such as lactic acid, not only can improve the fermenting property of dough, and can increase the fragrance of bread, but excessive lactic acid bacteria causes dough acidity too low, destroy the network structure of gluten, dough is not easy to expand and be shaped, and affects the smell of bread.Therefore, researcher thinks lactic acid bacteria suitable addition is 0.05%-0.07%.
The impact of table 3. lactic acid bacteria addition on Bread Quality
| Lactic acid bacteria % | 0.02 | 0.03 | 0.04 | 0.05 | 0.06 | 0.07 | 0.08 | 0.09 | 0.1 |
| Bread quality/minute | 90.6 | 92.1 | 94.8 | 96.0 | 95.8 | 96.0 | 94.9 | 92.0 | 89.4 |
Comparative example 4:
Take embodiment 2 as example, it is constant that the condition of longan dietary fiber bread is prepared in maintenance, only change the adding proportion of koji, following percentage sign all represents the quality percentage composition of its shared total raw material, the impact of the variation (0.1%-0.9%) of studying its addition on Bread Quality.Result of study is in Table 4: when koji addition is during at 0.1%-0.4%, bread quality improves gradually, from 0.1% time within 88.9 minutes, rise to 0.04% time 95.8 minutes.When koji addition is during at 0.4%-0.6%, bread product remain unchanged substantially, are 95.8 minutes-96.2 minutes.After koji addition has surpassed 0.6%, bread quality is variation gradually, and when its addition is 0.7%, 0.8% and 0.9%, bread quality drops to respectively 94.7 minutes, 91.5 minutes and 88.0 minutes.Its reason may be: in dough fermentation process, the head mold in koji can be secreted abundant amylase, and enzymolysis generates the flavour scoring that glucide has increased bread.Root enzyme can also secreting acidic protease, zymase, and can further act on corresponding composition and produce metabolin, in addition, and the multiple organic acid such as secreted lactic acid, butanedioic acid and ethanol etc., these products can strengthen the local flavor of steamed bun.If but the addition of koji is excessive, the excessive amylase producing makes enzyme digestion reaction too strong, reduce starch-hydrocolloid, when steaming, because inner quality is too soft, be impatient at increased pressure, spilehole is broken into atmospheric air chamber, make gas overflowing and cannot support larger volume, finally make loaf volume too small; Simultaneously, in fermentation with in steaming process, cut off too many starch molecular chain, produce a large amount of dextrin that are unit by several glucose, so that the remainder not being applied is not enough in gelatinization process in conjunction with moisture in dough, make bread viscous spend height, mouthfeel is bad, thereby reduces the quality of bread.Therefore, researcher thinks koji suitable addition is 0.4%-0.6%.
The impact of table 4. koji addition on Bread Quality
| Koji % | 0.1 | 0.2 | 0.3 | 0.4 | 0.5 | 0.6 | 0.7 | 0.8 | 0.9 |
| Bread quality/minute | 88.9 | 90.7 | 93.8 | 95.8 | 96.2 | 96.0 | 94.7 | 91.5 | 88.0 |
Comparative example 5
Take embodiment 2 as example, it is constant that the condition of longan dietary fiber bread is prepared in maintenance, only change the adding proportion of glucose oxidase, following percentage sign all represents the quality percentage composition of its shared total raw material, the impact of the variation (0.002 ‰-0.035 ‰) of studying its addition on Bread Quality.Result of study was in Table 5: when glucose oxidase addition is 0.002 ‰-0.015 ‰ time, bread quality improves gradually, from 0.015 ‰ o'clock 96.0 minutes of rising to for 90.7 minutes of 0.002 ‰ o'clock.When glucose oxidase addition is 0.015 ‰-0.020 ‰ time, bread quality remains unchanged substantially, is 95.8 minutes-96.0 minutes.After glucose oxidase addition has surpassed 0.020 ‰, bread quality is variation gradually, and when its addition is 0.025 ‰, 0.030 ‰ and 0.035 ‰, bread quality drops to respectively 94.8 minutes, 93.9 minutes and 92.7 minutes.Its reason may be: glucose oxidase can catalysis facilitate oxygen that glucose oxidase is become to gluconic acid, while Hydrogen Peroxide, and hydrogen peroxide is the active component working in breadmaking, can strengthen gluten network.The increasing muscle effect of glucose oxidase for gluten network by for the mixed powder dough of longan dietary fiber component heavy damage, particularly important, but when it has surpassed 0.020 ‰ after, make bread air hole structure start chap, cause its quality decline.Therefore researcher thinks glucose oxidase suitable addition is 0.015 ‰-0.020 ‰.
The impact of table 5. glucose oxidase addition on Bread Quality
| Glucose oxidase ‰ | 0.002 | 0.005 | 0.010 | 0.015 | 0.018 | 0.020 | 0.025 | 0.030 | 0.035 |
| Bread quality/minute | 90.7 | 92.1 | 94.0 | 96.0 | 96.0 | 95.8 | 94.8 | 93.9 | 92.7 |
Comparative example 6
Take embodiment 2 as example, it is constant that the condition of longan dietary fiber bread is prepared in maintenance, only change the adding proportion of cellulase, following percentage sign all represents the quality percentage composition of its shared total raw material, the impact of the variation (0.002 ‰-0.035 ‰) of studying its addition on Bread Quality.Result of study was in Table 6: when cellulase addition is 0.002 ‰-0.015 ‰ time, bread quality improves gradually, from 0.015 ‰ o'clock 95.5 minutes of rising to for 87.7 minutes of 0.002 ‰ o'clock.When cellulase addition is 0.015 ‰-0.020 ‰ time, bread quality only slightly changes, and from 95.5 minutes, is slightly increased to 96.1 minutes.After cellulase addition has surpassed 0.020 ‰, bread quality remains unchanged substantially.Its reason may be: in bread raw materials, added after longan dietary fiber, destroyed starch-gluten tissue, in the process of curing, changed gas expansion direction, consequently texture of loaf structure inhomogeneous, there is the phenomenons such as macroscopic void, thereby influence surface pack arrangement.Add the cellulase unformed area of cutting fibre element polysaccharide chain inside at random, produce oligosaccharides and the new chain end of different length, reach the object of change cellulosic structure and content.But the Soluble Fiber producing after cellulase effect has diluting effect to mucedin, so cellulase is limited to bread quality improving effect, especially, after consumption surpasses 0.020 ‰, bread quality substantially no longer changes.Therefore researcher thinks cellulase suitable addition is 0.015 ‰-0.020 ‰.
The impact of table 6. cellulase addition on Bread Quality
| Cellulase/‰ | 0.002 | 0.005 | 0.010 | 0.015 | 0.018 | 0.020 | 0.025 | 0.030 | 0.035 |
| Bread quality/minute | 87.7 | 90.3 | 94.0 | 95.5 | 95.8 | 96.0 | 96.1 | 96.0 | 95.9 |
Comparative example 7:
Take embodiment 2 as example, it is constant that the condition of longan dietary fiber bread is prepared in maintenance, only change the adding proportion of zytase, following percentage sign all represents the quality percentage composition of its shared total raw material, the impact of the variation (0.010 ‰-0.045 ‰) of studying its addition on Bread Quality.Result of study was in Table 7: when zytase addition is 0.010 ‰-0.020 ‰ time, bread quality improves gradually, from 0.020 ‰ o'clock 96.0 minutes of rising to for 89.3 minutes of 0.010 ‰ o'clock.When zytase addition is 0.020 ‰-0.030 ‰ time, bread quality is substantially constant, is 95.8 minutes-96.0 minutes.After zytase addition has surpassed 0.030 ‰, bread quality declines on the contrary gradually, and when its addition is 0.035 ‰, 0.040 ‰ and 0.045 ‰, bread quality drops to respectively 95.3 minutes, 94.6 minutes and 93.9.Its reason may be: zytase makes originally spatially to hinder the part xylan degrading that gluten network structure forms, thereby gluten network structure is fully formed, Dough stability time increases, and the uniformity of loaf volume increase, the improvement of matter structure, crumb is improved.But along with the further increase of zytase addition, xylan excessive degradation, the dough stickness that becomes, bread quality declines.Therefore researcher thinks zytase suitable addition is 0.020 ‰-0.030 ‰.
The impact of table 7. zytase addition on Bread Quality
| Zytase/‰ | 0.010 | 0.015 | 0.018 | 0.020 | 0.025 | 0.030 | 0.035 | 0.040 | 0.045 |
| Bread quality/minute | 89.3 | 92.5 | 94.4 | 96.0 | 95.8 | 96.0 | 95.3 | 94.6 | 93.9 |
From above example:
1, the impact of longan dietary fiber addition on bread quality: the interpolation of longan dietary fiber can reduce the quality of bread.When addition is less on the impact of bread quality lower than 6.0% time, when dosage has surpassed 6.0%, bread quality obviously declines.The adding proportion of longan dietary fiber is most suitable at 5.0%-6.0%.
2, the impact of inoculum of dry yeast on bread quality: inoculum of dry yeast is when 0.5%-0.8%, and bread quality improves gradually; Inoculum of dry yeast is when 0.8%-1.0%, and bread quality remains unchanged; After inoculum of dry yeast has surpassed 1%, bread quality is variation gradually.Inoculum of dry yeast is most suitable when 0.8%-1.0%.
3, the impact of lactic acid bacteria addition on bread quality: lactic acid bacteria addition is when 0.02%-0.05%, and bread quality improves gradually; Lactic acid bacteria addition is when 0.05%-0.07%, and bread quality remains unchanged substantially; After lactic acid bacteria addition has surpassed 0.07%, bread quality is variation gradually on the contrary.Lactic acid bacteria addition is most suitable when 0.05%-0.07%.
4, the impact of koji addition on bread quality: koji addition is when 0.1%-0.4%, and bread quality improves gradually; Koji addition is when 0.4%-0.6%, and bread product remain unchanged substantially; After koji addition has surpassed 0.6%, bread quality is variation gradually.Koji addition is most suitable when 0.4%-0.6%.
5, the impact of glucose oxidase addition on bread quality: glucose oxidase addition was at 0.002 ‰-0.015 ‰ o'clock, and bread quality improves gradually; Glucose oxidase addition was at 0.015 ‰-0.020 ‰ o'clock, and bread quality remains unchanged substantially; After glucose oxidase addition has surpassed 0.020 ‰, bread quality is variation gradually.Glucose oxidase addition was most suitable at 0.015 ‰-0.020 ‰ o'clock.
6, the impact of cellulase addition on bread quality: cellulase addition was at 0.002 ‰-0.015 ‰ o'clock, and bread quality improves gradually; Cellulase addition was at 0.015 ‰-0.020 ‰ o'clock, and bread quality only slightly changes; After cellulase addition has surpassed 0.020 ‰, bread quality remains unchanged substantially.Cellulase addition was most suitable at 0.015 ‰-0.020 ‰ o'clock.
7, the impact of zytase addition on bread quality: zytase dosage was at 0.010 ‰-0.020 ‰ o'clock, and bread quality improves gradually; Zytase addition was at 0.020 ‰-0.030 ‰ o'clock, and bread quality is substantially constant; After zytase addition has surpassed 0.030 ‰, bread quality declines on the contrary gradually.Zytase addition was most suitable at 0.020 ‰-0.030 ‰ o'clock.
The application is by adding longan dietary fiber and other raw material, changed the interpolation of dietary fiber in the past and caused the fermenting property of dough and cure performance producing and changing, the bread that makes to take prior art to make has peculiar smell, mouthfeel is more coarse, color is dark, smaller volume, pore are inhomogeneous, flexibility and logy problem.Prepare that epidermis is smooth, flawless, be brown color, bag heart glossiness is good, and pore is fine and closely woven, even, and inclusion is soft, elasticity is strong, press and restore the fast bread that is rich in longan dietary fiber; Preparation method in the present invention has also delayed the aging of bread, has enriched bread taste, makes it have dense fermenting aroma and wheat fragrance.
Claims (7)
1. a preparation method for longan dietary fiber bread, is characterized in that comprising the following steps:
Batching: the longan dietary fiber that takes the 5%-6% that accounts for total raw material quality percentage composition, the yeast of 0.8%-1%, the lactic acid bacteria of 0.05%-0.07%, the koji of 0.4%-0.6%, 0.015 ‰-0.020 ‰ glucose oxidase, 0.015 ‰-0.020 ‰ cellulase, 0.020 ‰-0.030 ‰ zytase and traditional bread needed raw material;
Modulation dough: the traditional bread needed raw material, longan dietary fiber, leavening and the enzyme preparation that take are all dropped into and adjusted in powder cylinder, stir, make it to mix; Then the ratio that is 2:1 in material and the mass ratio of water adds water, stirs 8-12min, during incomplete fragmentary dough to be formed, adds salt and shortening, continue to be stirred to dough surface dry bright and clean, elasticity is good;
Piecemeal rubbing: the dough modulating is divided into rapidly to single face base, then face semifinished product is twisted into ball;
Proof: the face base of having rubbed with the hands is proofed, control temperature, relative humidity and proofing period well;
Baking: come out of the stove after the dough proofing is baked under certain condition;
Cooling, packing: when the central temperature of bread is cooled to 35-37 ℃, pack.
2. the preparation method of longan dietary fiber bread according to claim 1, is characterized in that: described traditional bread needed raw material comprises Self-raising flour, sucrose, edible salt, milk powder, shortening and suitable quantity of water.
3. according to the preparation method of claim 1 or longan dietary fiber bread claimed in claim 2, it is characterized in that: described traditional bread needed raw material is counted 1000 parts of Self-raising flour, 80 parts of sucrose, 12 parts of edible salts, 40 parts of milk powder, 30 parts of shortenings with weight portion.
4. according to the preparation method of claim 1 or longan dietary fiber bread claimed in claim 2, it is characterized in that: described face base is in proofing process, and controlling temperature is 34 ℃-36 ℃, and relative humidity is 80-85%, and the time is 1h-1.2h.
5. according to the preparation method of claim 1 or longan dietary fiber bread claimed in claim 2, it is characterized in that: described baking refers to that be that 180 ℃-190 ℃, lower fire are to bake under the condition of 200 ℃-225 ℃ by the dough proofing getting angry.
6. according to the preparation method of claim 1 or longan dietary fiber bread claimed in claim 2, it is characterized in that: after baking 10-15min under the described condition that to bake in relative humidity be 70-80%, come out of the stove.
7. according to the preparation method of claim 1 or longan dietary fiber bread claimed in claim 2, it is characterized in that: described in after bread after baking comes out of the stove, rapidly at surface brush one deck stand oil.
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| CN104255853A (en) * | 2014-09-05 | 2015-01-07 | 中国农业科学院农产品加工研究所 | Ameliorant for improving fermenting property of mucedin-free dough, preparation method and application |
| CN104430703A (en) * | 2014-11-20 | 2015-03-25 | 王召胜 | Hamburger of beer flavor and production method thereof |
| CN104430737A (en) * | 2014-11-23 | 2015-03-25 | 华中农业大学 | Fermented potato cakes and production method thereof |
| CN114868784A (en) * | 2021-12-20 | 2022-08-09 | 东莞市广隆食品有限公司 | Toast and processing method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104255853A (en) * | 2014-09-05 | 2015-01-07 | 中国农业科学院农产品加工研究所 | Ameliorant for improving fermenting property of mucedin-free dough, preparation method and application |
| CN104430703A (en) * | 2014-11-20 | 2015-03-25 | 王召胜 | Hamburger of beer flavor and production method thereof |
| CN104430737A (en) * | 2014-11-23 | 2015-03-25 | 华中农业大学 | Fermented potato cakes and production method thereof |
| CN104430737B (en) * | 2014-11-23 | 2018-03-02 | 华中农业大学 | Potato class fermentation cake and its production method |
| CN114868784A (en) * | 2021-12-20 | 2022-08-09 | 东莞市广隆食品有限公司 | Toast and processing method thereof |
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| Publication number | Publication date |
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| CN103947710B (en) | 2015-09-16 |
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