CN105165964A - Wild chrysanthemum flower and peanut protein bread and production technology thereof - Google Patents
Wild chrysanthemum flower and peanut protein bread and production technology thereof Download PDFInfo
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- CN105165964A CN105165964A CN201510712822.7A CN201510712822A CN105165964A CN 105165964 A CN105165964 A CN 105165964A CN 201510712822 A CN201510712822 A CN 201510712822A CN 105165964 A CN105165964 A CN 105165964A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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Abstract
Wild chrysanthemum flower and peanut protein bread is prepared from, by weight, 450-550 parts of bread flour, 6-9 parts of wild chrysanthemum flower powder, 30-50 parts of peanut protein powder, 180-220 parts of water, 80-120 parts of white granulated sugar, 20-30 parts of milk powder, 3-5 parts of bread improver, 40-60 parts of eggs, 40-60 parts of anhydrous butter, 4-5 parts of salt and 4-6 parts of yeast. The made wild chrysanthemum flower bread is smooth and light yellow, pores are even in the cutting surface and are shaped like a fine honeycomb, the bread is soft in texture, rich in elasticity, smooth and exquisite in mouthfeel, refreshing in taste and free of oily feel, and on the basis of ordinary bread, the wild chrysanthemum flower and peanut protein bread has the multiple heal-care functions of resisting aging, reducing blood pressure, resisting cancer and the like.
Description
Technical field
The invention belongs to foods processing technique, be specifically related to a kind of mother chrysanthemum peanut protein bread and production technology thereof.
Background technology
Bread is that one makes and the food heating and make of five cereals (being generally wheat class) abrasive dust.Usually be primary raw material with wheat flour, with yeast, egg, grease, salt etc. for auxiliary material, add water and be modulated into dough, by fermentation, integer, shaping, bake, the bakery product of a series of process processing and fabricating such as cooling nowadays, external particularly some developed countries are all calling the coarse cereals bread and the whole-wheat bread that eat of comprehensive nutrition more, also have some to have the bread of specific health care.Although may be not so good as some common bread in mouthfeel and local flavor, the bread of sugared high nutrition as high in fruit bread and some, its nutrition is more comprehensive, and the content of vitamin and mineral matter is all higher.So the food of development this respect nutrient functional will become a direction, as developed the bread of type low in calories, anti-caries flute profile, enhanced type and prevention adult diseases type.
Mother chrysanthemum has another name called hill chrysanthemum, LUBIANJU, FLOS CHRYSANTHEMI INDICI, is composite family Chrysanthemum herbaceos perennial, and Distribution Area is extensive, is born in hillside, wilderness, roadside more, the effects such as its flower has clearing heat and detoxicating, dispelling wind improving eyesight, promotes the production of body fluid to quench thirst, antitoxic heart-soothing and sedative.The resource of mother chrysanthemum is very abundant, but current China most area still this abundant wild resource untapped, so the exploitation prospect of mother chrysanthemum is very wide.According to detection, mother chrysanthemum contains chrysanthemum glucoside, flavonoids, protein, amino acid, adenine, stachydrine, carbohydrate, ester class, tannin, chlorophyll, volatilization wet goods, have hypotensive, protect the liver, resisting pathogenic microbes effect, antitumor action, the multiple efficacies such as clearing heat and detoxicating.
Owing to containing a large amount of polyphenols in mother chrysanthemum, it is the natural colouring matter of beverage, has again important health care pharmaceutical component, the application of current mother chrysanthemum in food service industry mainly Wild chrysanthemum healthy drink and food additive.
Summary of the invention
Object of the present invention is just to provide a kind of mother chrysanthemum peanut protein bread and production technology thereof for solving the deficiencies in the prior art.
The object of the invention is with following technical proposals realize:
A kind of mother chrysanthemum peanut protein bread, is made up of the raw material of following weight portion: bread flour 450 ~ 550 parts, mother chrysanthemum pollen 6 ~ 9 parts, peanut protein powder 30 ~ 50 parts, 180 ~ 220 parts, water, white granulated sugar 80 ~ 120 parts, milk powder 20 ~ 30 parts, bread improver 3 ~ 5 parts, 40 ~ 60 parts, egg, 40 ~ 60 parts, anhydrous butter, salt 4 ~ 5 parts, 4 ~ 6 parts, yeast; Further, bread flour 500 parts, mother chrysanthemum pollen 7.5 parts, peanut protein powder 40 parts, 200 parts, water, white granulated sugar 100 parts, milk powder 25 parts, bread improver 4 parts, 50 parts, egg, 50 parts, anhydrous butter, salt 5 parts, 5 parts, yeast is preferably.
The production technology of mother chrysanthemum peanut protein bread as above, is characterized in that comprising the following steps:
(1) pretreatment of raw material: white sugar and bread improver use water are melted, egg is put well for subsequent use after breaing up, butter heating and melting;
(2) dough preparing: bread flour, mother chrysanthemum pollen, peanut protein powder, yeast and milk powder are joined in the bread improver of step (1) and white sugar compound and again mix, then adds beginning and face successively by the egg liquid claimed water and step (1); Formed to gluten, add salt, anhydrous butter, to continue and face to face rolls into a ball dry tack free, smooth glossy;
(3) standing for fermentation: by the dough sealing modulated, standing for fermentation 8 ~ 12 minutes, environment temperature is 25 ~ 28 DEG C, and humidity is 70 ~ 80%;
(4) shaping, to proof: by the dough segmentation shaping after fermentation, proof 25 ~ 35min, temperature 32 ~ 37 DEG C, humidity 65 ~ 85%; Secondary reshaping is carried out in taking-up, again proofs 1.5 ~ 2.5h;
(5) toast, cool: toast temperature of getting angry and be adjusted to 175 ~ 185 DEG C, lower fiery 165 ~ 175 DEG C, baking time is 10 ~ 15min; Toast rear to be cooledly to pack.
Mother chrysanthemum pollen is added in bread, the Wild chrysanthemum healthy bread of development unique flavor, not only micro-have the distinctive bitter taste of mother chrysanthemum, and make use of the various health-care components in mother chrysanthemum, make this product have abundant nutritive value and health care, thus dietotherapy is had both.But how many direct quality affecting bread of its addition, when the addition of mother chrysanthemum pollen is very few, the health care of bread is worth little, when addition is too much, the outward appearance of bread, shape, institutional framework, the qualitative characteristics such as sense organ start to decline, particularly flavour there is obvious bitterness sense, in addition because mother chrysanthemum has certain inhibitory action to saccharomycete, along with the increase of mother chrysanthemum pollen addition, the degree that proofs of dough declines to some extent, and volume increases not obvious after dough leavening, its internal structure is bad, space is uneven, after proofing, volume increase can not be up to state standards the requirement of GB/T14611-2008, peanut protein is except being rich in essential amino acid, vitamin, trace element and mineral matter, increase the nutritive value of bread, also there is good emulsibility, foaming characteristic, water-retaining property, oil absorption, reduce greasy feeling, the bread internal structure that improvement brings to bread because of mother chrysanthemum is bad, the problem that uneven other qualities such as grade in space decline, in addition, peanut protein has unique peanut delicate fragrance, the bitterness sense that mother chrysanthemum brings to bread can be hidden, in addition, by increasing white granulated sugar, bread improver improves bread further, finally obtained mother chrysanthemum bread surface is smooth in light yellow, tangent plane pore is evenly in fine and closely woven cellular, organize soft high resilience, the smooth exquisiteness of mouthfeel, entrance is salubrious without greasy feeling, and have anti-ageing on the basis of common bread, hypotensive, the plurality of health care functions such as anti-cancer, for the elderly develops the health food of unique Methyclothiazide heart, traditional bread is made to be able to change to health direction, for the deep processing of mother chrysanthemum opens new way.
Accompanying drawing explanation
Fig. 1 is that mother chrysanthemum pollen consumption affects result to bread matter structure;
Fig. 2 is the impact of yeast consumption on bread matter structure;
Fig. 3 is the impact of white granulated sugar consumption on bread matter structure;
Fig. 4 is that the consumption of bread improver is on the impact of bread matter structure.
Detailed description of the invention
embodiment 1
A kind of mother chrysanthemum peanut protein bread, is made up of the raw material of following weight portion: bread flour 450 ~ 550 parts, mother chrysanthemum pollen 6 ~ 9 parts, peanut protein powder 30 ~ 50 parts, 180 ~ 220 parts, water, white granulated sugar 80 ~ 120 parts, milk powder 20 ~ 30 parts, bread improver 3 ~ 5 parts, 40 ~ 60 parts, egg, 40 ~ 60 parts, anhydrous butter, salt 4 ~ 5 parts, 4 ~ 6 parts, yeast.
The production technology of mother chrysanthemum peanut protein bread as above, comprises the following steps:
(1) pretreatment of raw material: white sugar and bread improver use water are melted, egg is put well for subsequent use after beating eggs, butter heating and melting;
(2) dough preparing: bread flour, mother chrysanthemum pollen, peanut protein powder, yeast and milk powder are joined in the bread improver of step (1) and white sugar compound and again mix, then adds beginning and face successively by the egg liquid claimed water and step (1); Then rubbing fully and formed to gluten, add salt, anhydrous butter, continue and face to face group dry tack free, smooth glossy, can the translucent film-form of generate be the best with pulling;
(3) standing for fermentation: by the dough sealing modulated, standing for fermentation 8 ~ 12 minutes, environment temperature is 25 ~ 28 DEG C, and humidity is 70 ~ 80%;
(4) shaping, to proof: little dough dough being divided into each about 70g, being positioned over after rubbing circle with the hands is covered with on the baking tray of high temperature cloth, be placed in proofing box, temperature 32 ~ 37 DEG C, humidity 65 ~ 85% is of short duration proof 25 ~ 35min after take out, carry out putting into proofing box again after secondary rubs rounding shape with the hands and proof 1.5 ~ 2.5h;
(5) toast, cool: opened by baking box in advance, temperature of getting angry is adjusted to 175 ~ 185 DEG C, lower fiery 165 ~ 175 DEG C, the preheated one-section time; After treating that baking box is preheated, bread base is taken out from proofing box; Then, the baking tray being placed with bread is sent into baking box to toast; When bread is painted for the first time, being turned around by baking tray, it is roasting to continue, and makes bread base core full maturity, and the fragrance of bread produces, and coat color is deepened gradually; Total time about 10 ~ 15min can take out from baking box; The bread that baking is complete, required fully cooling before packaging or section, bread fresh from the oven temperature is higher, and section immediately can make bread be out of shape, and operation can be very difficult.In cooling procedure, the moisture in bread continues volatilization, and can condense water droplet in packaging material as packed immediately, finished product is moldy metamorphism very easily.
embodiment 2
A kind of mother chrysanthemum peanut protein bread, is made up of the raw material of following weight portion: bread flour 500 parts, mother chrysanthemum pollen 7.5 parts, peanut protein powder 40 parts, 200 parts, water, white granulated sugar 100 parts, milk powder 25 parts, bread improver 4 parts, 50 parts, egg, 50 parts, anhydrous butter, salt 5 parts, 5 parts, yeast.
The production technology of mother chrysanthemum peanut protein bread as above, comprises the following steps:
(1) pretreatment of raw material: white sugar and bread improver use water are melted, egg is put well for subsequent use after beating eggs, butter heating and melting;
(2) dough preparing: bread flour, mother chrysanthemum pollen, peanut protein powder, yeast and milk powder are joined in the bread improver of step (1) and white sugar compound and again mix, then adds beginning and face successively by the egg liquid claimed water and step (1); Then rubbing fully and formed to gluten, add salt, anhydrous butter, continue and face to face group dry tack free, smooth glossy, can the translucent film-form of generate be the best with pulling;
(3) standing for fermentation: by the dough sealing modulated, standing for fermentation 10min, environment temperature is 26 DEG C, and humidity is 75%;
(4) shaping, to proof: little dough dough being divided into each about 70g, being positioned over after rubbing circle with the hands is covered with on the baking tray of high temperature cloth, is placed in proofing box, temperature 35 DEG C, take out after the of short duration 30min of proofing of humidity about 70%, carry out putting into proofing box again after secondary rubs rounding shape with the hands and proof 2h;
(5)baking, cooling: opened by baking box, temperature of getting angry is adjusted to 180 DEG C, lower fiery 170 DEG C, baking 13min takes out.
embodiment 3
A kind of mother chrysanthemum peanut protein bread, is made up of the raw material of following weight portion: bread flour 450 parts, mother chrysanthemum pollen 7 parts, peanut protein powder 40 parts, 190 parts, water, white granulated sugar 110 parts, milk powder 20 parts, bread improver 3 parts, 40 parts, egg, 50 parts, anhydrous butter, salt 4.5 parts, 5 parts, yeast.
The production technology of mother chrysanthemum peanut protein bread as above, comprises the following steps:
(1) pretreatment of raw material: white sugar and bread improver use water are melted, egg is put well for subsequent use after beating eggs, butter heating and melting;
(2) dough preparing: bread flour, mother chrysanthemum pollen, peanut protein powder, yeast and milk powder are joined in the bread improver of step (1) and white sugar compound and again mix, then adds beginning and face successively by the egg liquid claimed water and step (1); Then rubbing fully and formed to gluten, add salt, anhydrous butter, continue and face to face group dry tack free, smooth glossy, can the translucent film-form of generate be the best with pulling;
(3) standing for fermentation: by the dough sealing modulated, standing for fermentation 9min, environment temperature is 25 DEG C, and humidity is 80%;
(4) shaping, to proof: little dough dough being divided into each about 70g, being positioned over after rubbing circle with the hands is covered with on the baking tray of high temperature cloth, is placed in proofing box, temperature 33 DEG C, take out after the of short duration 30min of proofing of humidity 70%, carry out putting into proofing box again after secondary rubs rounding shape with the hands and proof 1.5h;
(5) toast, cool: opened by baking box, temperature of getting angry is adjusted to 175 DEG C, lower fiery 170 DEG C, baking 13min takes out.
embodiment 4
A kind of mother chrysanthemum peanut protein bread, is made up of the raw material of following weight portion: bread flour 500 parts, mother chrysanthemum pollen 9 parts, peanut protein powder 45 parts, 210 parts, water, white granulated sugar 80 parts, milk powder 28 parts, bread improver 3 parts, 50 parts, egg, 60 parts, anhydrous butter, salt 5 parts, 4 parts, yeast.
The production technology of mother chrysanthemum peanut protein bread as above, comprises the following steps:
(1) pretreatment of raw material: white sugar and bread improver use water are melted, egg is put well for subsequent use after beating eggs, butter heating and melting;
(2) dough preparing: just bread flour, mother chrysanthemum pollen, peanut protein powder, yeast and milk powder join in the bread improver of step (1) and white sugar compound and again mixes, then adds beginning and face successively by the egg liquid claimed water and step (1); Then rubbing fully and formed to gluten, add salt, anhydrous butter, continue and face to face group dry tack free, smooth glossy, can the translucent film-form of generate be the best with pulling;
(3) standing for fermentation: by the dough sealing modulated, standing for fermentation 12min, environment temperature is 26 DEG C, and humidity is 70%;
(4) shaping, to proof: little dough dough being divided into each about 70g, being positioned over after rubbing circle with the hands is covered with on the baking tray of high temperature cloth, is placed in proofing box, temperature 35 DEG C, take out after the of short duration 26min of proofing of humidity 65%, carry out putting into proofing box again after secondary rubs rounding shape with the hands and proof 2h;
(5) toast, cool: opened by baking box, temperature of getting angry is adjusted to 185 DEG C, lower fiery 170 DEG C, baking 12min takes out.
embodiment 5
A kind of mother chrysanthemum peanut protein bread, is made up of the raw material of following weight portion: bread flour 550 parts, mother chrysanthemum pollen 8 parts, peanut protein powder 35 parts, 180 parts, water, white granulated sugar 90 parts, milk powder 25 parts, bread improver 4 parts, 40 parts, egg, 40 parts, anhydrous butter, salt 4 parts, 6 parts, yeast.
The production technology of mother chrysanthemum peanut protein bread as above, comprises the following steps:
(1) pretreatment of raw material: white sugar and bread improver use water are melted, egg is put well for subsequent use after beating eggs, butter heating and melting;
(2) dough preparing: bread flour, mother chrysanthemum pollen, peanut protein powder, yeast and milk powder are joined in the bread improver of step (1) and white sugar compound and again mix, then adds beginning and face successively by the egg liquid claimed water and step (1); Then rubbing fully and formed to gluten, add salt, anhydrous butter, continue and face to face group dry tack free, smooth glossy, can the translucent film-form of generate be the best with pulling;
(3) standing for fermentation: by the dough sealing modulated, standing for fermentation 8min, environment temperature is 26 DEG C, and humidity is 75%;
(4) shaping, to proof: little dough dough being divided into each about 70g, being positioned over after rubbing circle with the hands is covered with on the baking tray of high temperature cloth, is placed in proofing box, temperature 32 DEG C, take out after the of short duration 34min of proofing of humidity 85%, carry out putting into proofing box again after secondary rubs rounding shape with the hands and proof 2.5h;
(5) toast, cool: opened by baking box, temperature of getting angry is adjusted to 180 DEG C, lower fiery 165 DEG C, baking 10min takes out.
embodiment 6
A kind of mother chrysanthemum peanut protein bread, is made up of the raw material of following weight portion: bread flour 530 parts, mother chrysanthemum pollen 6 parts, peanut protein powder 30 parts, 200 parts, water, white granulated sugar 120 parts, milk powder 21 parts, bread improver 5 parts, 60 parts, egg, 45 parts, anhydrous butter, salt 4 parts, 4.5 parts, yeast.
The production technology of mother chrysanthemum peanut protein bread as above, comprises the following steps:
(1) pretreatment of raw material: white sugar and bread improver use water are melted, egg is put well for subsequent use after beating eggs, butter heating and melting;
(2) dough preparing: bread flour, mother chrysanthemum pollen, peanut protein powder, yeast and milk powder are joined in the bread improver of step (1) and white sugar compound and again mix, then adds beginning and face successively by the egg liquid claimed water and step (1); Then rubbing fully and formed to gluten, add salt, anhydrous butter, continue and face to face group dry tack free, smooth glossy, can the translucent film-form of generate be the best with pulling;
(3) standing for fermentation: by the dough sealing modulated, standing for fermentation 11min, environment temperature is 28 DEG C, and humidity is 75%;
(4) shaping, to proof: little dough dough being divided into each about 70g, being positioned over after rubbing circle with the hands is covered with on the baking tray of high temperature cloth, is placed in proofing box, temperature 36 DEG C, take out after the of short duration 35min of proofing of humidity 80%, carry out putting into proofing box again after secondary rubs rounding shape with the hands and proof 2.5h;
(5) toast, cool: opened by baking box, temperature of getting angry is adjusted to 180 DEG C, lower fiery 175 DEG C, baking 15min takes out.
embodiment 7
A kind of mother chrysanthemum peanut protein bread, is made up of the raw material of following weight portion: bread flour 460 parts, mother chrysanthemum pollen 6.5 parts, peanut protein powder 35 parts, 180 parts, water, white granulated sugar 100 parts, milk powder 30 parts, bread improver 5 parts, 50 parts, egg, 60 parts, anhydrous butter, salt 5 parts, 6 parts, yeast.
The production technology of mother chrysanthemum peanut protein bread as above, comprises the following steps:
(1) pretreatment of raw material: white sugar and bread improver use water are melted, egg is put well for subsequent use after beating eggs, butter heating and melting;
(2) dough preparing: bread flour, mother chrysanthemum pollen, peanut protein powder, yeast and milk powder are joined in the bread improver of step (1) and white sugar compound and again mix, then adds beginning and face successively by the egg liquid claimed water and step (1); Then rubbing fully and formed to gluten, add salt, anhydrous butter, continue and face to face group dry tack free, smooth glossy, can the translucent film-form of generate be the best with pulling;
(3) standing for fermentation: by the dough sealing modulated, standing for fermentation 12min, environment temperature is 25 DEG C, and humidity is 70%;
(4) shaping, to proof: little dough dough being divided into each about 70g, being positioned over after rubbing circle with the hands is covered with on the baking tray of high temperature cloth, is placed in proofing box, temperature 37 DEG C, take out after the of short duration 25min of proofing of humidity 75%, carry out putting into proofing box again after secondary rubs rounding shape with the hands and proof 1.5h;
(5) toast, cool: opened by baking box, temperature of getting angry is adjusted to 175 DEG C, lower fiery 165 DEG C, baking 11min takes out.
embodiment 8
A kind of mother chrysanthemum peanut protein bread, is made up of the raw material of following weight portion: bread flour 520 parts, mother chrysanthemum pollen 6 parts, peanut protein powder 30 parts, 215 parts, water, white granulated sugar 120 parts, milk powder 22 parts, bread improver 4 parts, 40 parts, egg, 55 parts, anhydrous butter, salt 4.5 parts, 5.5 parts, yeast.
The production technology of mother chrysanthemum peanut protein bread as above, comprises the following steps:
(1) pretreatment of raw material: white sugar and bread improver use water are melted, egg is put well for subsequent use after beating eggs, butter heating and melting;
(2) dough preparing: bread flour, mother chrysanthemum pollen, peanut protein powder, yeast and milk powder are joined in the bread improver of step (1) and white sugar compound and again mix, then adds beginning and face successively by the egg liquid claimed water and step (1); Then rubbing fully and formed to gluten, add salt, anhydrous butter, continue and face to face group dry tack free, smooth glossy, can the translucent film-form of generate be the best with pulling;
(3) standing for fermentation: by the dough sealing modulated, standing for fermentation 8min, environment temperature is 27 DEG C, and humidity is 80%;
(4) shaping, to proof: little dough dough being divided into each about 70g, being positioned over after rubbing circle with the hands is covered with on the baking tray of high temperature cloth, is placed in proofing box, temperature 35 DEG C, take out after the of short duration 30min of proofing of humidity 65%, carry out putting into proofing box again after secondary rubs rounding shape with the hands and proof 2h;
(5) toast, cool: opened by baking box, temperature of getting angry is adjusted to 185 DEG C, lower fiery 175 DEG C, baking 14min takes out.
embodiment 9
A kind of mother chrysanthemum peanut protein bread, is made up of the raw material of following weight portion: bread flour 480 parts, mother chrysanthemum pollen 7.5 parts, peanut protein powder 50 parts, 220 parts, water, white granulated sugar 100 parts, milk powder 20 parts, bread improver 3.5 parts, 60 parts, egg, 50 parts, anhydrous butter, salt 4.2 parts, 4 parts, yeast.
The production technology of mother chrysanthemum peanut protein bread as above, comprises the following steps:
(1) pretreatment of raw material: white sugar and bread improver use water are melted, egg is put well for subsequent use after beating eggs, butter heating and melting;
(2) dough preparing: bread flour, mother chrysanthemum pollen, peanut protein powder, yeast and milk powder are joined in the bread improver of step (1) and white sugar compound and again mix, then adds beginning and face successively by the egg liquid claimed water and step (1); Then rubbing fully and formed to gluten, add salt, anhydrous butter, continue and face to face group dry tack free, smooth glossy, can the translucent film-form of generate be the best with pulling;
(3) standing for fermentation: by the dough sealing modulated, standing for fermentation 10min, environment temperature is 25 DEG C, and humidity is 72%;
(4) shaping, to proof: little dough dough being divided into each about 70g, being positioned over after rubbing circle with the hands is covered with on the baking tray of high temperature cloth, is placed in proofing box, temperature 34 DEG C, take out after the of short duration 32min of proofing of humidity 85%, carry out putting into proofing box again after secondary rubs rounding shape with the hands and proof 2h;
(5) toast, cool: opened by baking box, temperature of getting angry is adjusted to 180 DEG C, lower fiery 170 DEG C, baking 10min takes out.
embodiment 10
A kind of mother chrysanthemum peanut protein bread, is made up of the raw material of following weight portion: bread flour 470 parts, mother chrysanthemum pollen 9 parts, peanut protein powder 50 parts, 185 parts, water, white granulated sugar 105 parts, milk powder 29 parts, bread improver 5 parts, 45 parts, egg, 60 parts, anhydrous butter, salt 4.8 parts, 6 parts, yeast.
Preparation method is with embodiment 2.
embodiment 11
A kind of mother chrysanthemum peanut protein bread, is made up of the raw material of following weight portion: bread flour 490 parts, mother chrysanthemum pollen 8 parts, peanut protein powder 30 parts, 220 parts, water, white granulated sugar 115 parts, milk powder 20 parts, bread improver 4.5 parts, 55 parts, egg, 40 parts, anhydrous butter, salt 5 parts, 4 parts, yeast.
Preparation method is with embodiment 2.
embodiment 12
A kind of mother chrysanthemum peanut protein bread, is made up of the raw material of following weight portion: bread flour 510 parts, mother chrysanthemum pollen 8.5 parts, peanut protein powder 50 parts, 195 parts, water, white granulated sugar 80 parts, milk powder 25 parts, bread improver 4 parts, 50 parts, egg, 60 parts, anhydrous butter, salt 4 parts, 5 parts, yeast.
Preparation method is with embodiment 2.
embodiment 13
A kind of mother chrysanthemum peanut protein bread, is made up of the raw material of following weight portion: bread flour 550 parts, mother chrysanthemum pollen 6 parts, peanut protein powder 40 parts, 205 parts, water, white granulated sugar 85 parts, milk powder 30 parts, bread improver 3.5 parts, 60 parts, egg, 45 parts, anhydrous butter, salt 5 parts, 6 parts, yeast.
Preparation method is with embodiment 2.
embodiment 14
A kind of mother chrysanthemum peanut protein bread, is made up of the raw material of following weight portion: bread flour 450 parts, mother chrysanthemum pollen 9 parts, peanut protein powder 45 parts, 200 parts, water, white granulated sugar 90 parts, milk powder 30 parts, bread improver 4.5 parts, 50 parts, egg, 55 parts, anhydrous butter, salt 5 parts, 4 parts, yeast.
Preparation method is with embodiment 2.
The present invention's formula is obtained by following experimental study:
one, test method
1, the basic recipe of bread
Basic recipe (the unit: g) of table 1 bread
In bread formula, the change of arbitrary composition all can produce either large or small impact to the quality of bread, because mother chrysanthemum has certain inhibitory action to saccharomycete, along with the increase of mother chrysanthemum pollen addition, the degree that proofs of dough declines to some extent, and volume increases not obvious after dough leavening, its internal structure is bad, and space is uneven, after proofing, volume increase can not really be up to state standards the requirement of GB/T14611-2008.In the manufacturing process in later stage, should note on original basis, adding some saccharomycete to reach the effect alleviating it and suppress.The interpolation of peanut protein can change the structure of bread inside, makes bread internal structure fine and smooth.
, single factor design
(1) determination of mother chrysanthemum pollen addition take breadcrumb quailty as basic weight, adds other respective substance by table 1, and carry out mother chrysanthemum pollen addition single factor experiment, totally five levels, are respectively 0g, 5g, 10g, 15g, 20g, and processing method is with embodiment 2, lower same.
(2) peanut protein powder addition is basic weight on the impact of bread with bread flour, add the peanut protein powder of 20g, 30g, 40g, 50g, 60g respectively, bread baking test is carried out at identical conditions after fermentation, by carrying out Comprehensive Assessment to factors such as making the sense organ of bread and physics and chemistry, select the optimum addition of peanut protein.
(3) determination of inoculum of dry yeast take breadcrumb quailty as basic weight, in fixing (1) the suitableeest addition of mother chrysanthemum pollen and, add other respective substance by table 1, carry out inoculum of dry yeast single factor experiment, totally five levels, are respectively 2g, 3g, 4g, 5g, 6g.
(4) determination of white granulated sugar addition take breadcrumb quailty as basic weight, the suitableeest addition of mother chrysanthemum pollen and the suitableeest addition of middle yeast in fixing (1), other respective substance are added by table 1, carry out white granulated sugar addition single factor experiment, totally five levels, are respectively 80g, 90g, 100g, 110g, 120g.
(5) determination of bread improver addition take breadcrumb quailty as basic weight, fixing (1) middle the suitableeest addition of mother chrysanthemum pollen, the addition of (2) peanut protein powder, (3) middle the suitableeest addition of yeast and (4) middle the suitableeest addition of white granulated sugar, other respective substance are added by table 1, carry out bread improver single factor experiment, totally five levels, are respectively 2g, 3g, 4g, 5g, 6g.
, orthogonal
Tentatively can be determined the OK range of each factor by single factor experiment, then obtain 3 values near point the highest addition respectively and carry out L as 3 factor levels of each factor
9(3
4) orthogonal test, adopt Bread Quality analytic approach to carry out comprehensive grading to peanut protein mother chrysanthemum bread, determine the optimum formula of peanut protein mother chrysanthemum bread with this.
two, Bread Quality assessment method
Adopt comprehensive scoring method, provide correct evaluation.Full marks are in 100 points, and provide score after asking 10 experienced evaluating member evaluations, get its mean value as final result, Bread Quality standards of grading are in table 2.
Table 2 Bread Quality standards of grading
Note: in (1) table 2, the assay method of specific volume adopts rape seed displacement method to measure; (2) in table 2, matter structure adopts TMS-PRO Texture instrument to detect, and test condition is: test speed 10mm/min, and trigger force is 20N, deformation quantity 70%, gets consistency and elasticity as Testing index in test result.
three, results and analysis
The determination of 3.1 mother chrysanthemum pollen consumptions
Table 3 mother chrysanthemum pollen consumption is on the impact of bread
As shown in Table 3, when mother chrysanthemum addition is 5g, some is dry for bread mouthfeel, have light mother chrysanthemum taste, local flavor and common bread too not large difference, when mother chrysanthemum addition is 10g, mouthfeel is better, has slight mother chrysanthemum bitter taste, and interior tissue texture structure is clear in spongy; When mother chrysanthemum addition is 15g, mouthfeel declines, and mother chrysanthemum bitter taste slightly obviously, deepen, and honeycomb is uneven by interior tissue color and luster.When mother chrysanthemum addition is 20g, bread mouthfeel declines obviously and has heavier mother chrysanthemum bitter taste, and the inner color and luster of finished product bread is deepened, and honeycomb is very uneven; As shown in Figure 1, the addition of mother chrysanthemum pollen when 10g, the suitable elasticity of bread, hardness is better, and bread matter structure is best; Based on the above results, tentatively determine that the suitableeest addition of bread is 10g.
The determination of 3.2 yeast consumptions
Table 4 yeast consumption is on the impact of bread
As shown in Table 4: along with the increase of inoculum of dry yeast, the organoleptic quality of bread first increases rear reduction, and assembled watch color of the leather pool becomes glossy with the increase of inoculum of dry yeast, and tissue looseness is soft; But addition is when being greater than 5g, there is obvious yeasty in bread, interior tissue is coarse, and pore change is large and uneven.As shown in Figure 2, the addition of yeast is when 5g, and the elasticity of bread and hardness have one well to present; Consider, the optimum addition of yeast is 5g.
The determination of 3.3 white granulated sugar consumptions
Table 5 white granulated sugar consumption is on the impact of bread
As shown in Table 5, white granulated sugar consumption, when 80g, affects bread and mouthfeel; When 100g, dough smooth in appearance, bread product coat color, in best, has pure bread aroma; White granulated sugar consumption is when being less than 90g, and the nutrition of supply yeast can not meet its most suitable growth needs; When being greater than 110g, dough internal penetration pressure increases, and suppresses it to grow.As shown in Figure 3, the addition of white granulated sugar when 100g, bread soft, and have appropriate elasticity.Can determine that the suitableeest addition of white granulated sugar is 100g based on the above results.
The determination of 3.4 modifying agent consumptions
The consumption of table 6 modifying agent is on the impact of bread
As shown in Table 6, along with the interpolation of bread improver, the sensory evaluation scores first increases and then decreases of bread, reaches peak value when 4g.But during more than 4g consumption, bread mouthfeel starts to be deteriorated.As seen from Figure 4, along with the increase of bread improver addition, the matter structure of bread can present the curve of a fluctuation, and general trend first improves to reduce afterwards; Addition is when 4g, and the matter structure of bread is best.Meanwhile, because bread improver is a kind of food additives, consumption too much can be unfavorable to health, therefore, based on the above results, can determine that the suitableeest addition of bread improver is 4g.
3.5 peanut protein powder additions are to the determination of bread qualitative effects
The addition of table 7 peanut protein powder is on the determination of the impact of bread
As can be seen from Table 7, along with the interpolation of peanut protein powder, bread its colour changed into yellow, presents golden yellow.Along with the interpolation of peanut protein, the exquisiteness of the texture change of bread, specific volume declines, and bread presents the fragrance of peanut and light sweet taste, but when peanut protein addition is higher, the hardness of bread becomes large, and elasticity diminishes.Reason may be the increase along with peanut protein powder addition, and in dough, gluten protein reduces than regular meeting, cannot form comparatively solid structure of dough, cause dough can not retain CO during the fermentation in the process of tune face
2gas, makes dough fully not expand, and then causes bread baking in process, can not form loose structure, thus cause the smaller volume of bread, and specific volume declines, taste bad.Therefore we select the addition of peanut protein powder to be 40g, and this is the nutritive value that not only can increase bread, can also cover the bitter taste of mother chrysanthemum, change the internal structure of bread, make its exquisiteness not coarse.
3.6 orthogonal experiments
More than determine each monofactorial impact, in order to investigate influence factor comprehensively, select L according to single factor experiment result
9(3
4) orthogonal arrage tests.Wild chrysanthemum healthy bread orthogonal test factor level in Table, 8, according to orthogonal test factor level design orthogonal arrage, result of the test is in table 9.
Table 8 Wild chrysanthemum healthy bread orthogonal test factor level
Table 9 orthogonal experiments table
As shown in Table 9: the main order affecting bread size in 4 factors is A > B > C > D, i.e. mother chrysanthemum pollen addition > inoculum of dry yeast > peanut protein powder > white granulated sugar addition.
Relatively K value can show that the optimal level of Wild chrysanthemum healthy bread is combined as A
1b
2c
2d
2, that is: mother chrysanthemum pollen 7.5g, yeast 5g, peanut protein powder 40g, white granulated sugar 100g.
3.6 proving test
By the optimal level combination A in orthogonal test table
1b
2c
2d
2a is combined with the optimal level selected
2b
2c
2d
2carry out contrast test, thus select optimal level combination.The results are shown in Table 10.
Table 10 proving test result table
As can be seen from Table 10, optimal level is combined as A
1b
2c
2d
2, i.e. tailored flour for bread 500g, mother chrysanthemum pollen 7.5g, yeast 5g, bread improver 4g, sugared 100g, peanut protein powder 40g.Other base stock consumptions are in table 1.The Wild chrysanthemum healthy loaf volume made is moderate, and surface is in yellow, and inside is rich in the light yellow of mother chrysanthemum itself, even immaculate, glossy; Free from extraneous odour, has strong bread fermentation fragrance; Soft good to eat, micro-have the distinctive bitter taste of mother chrysanthemum, and matter structure is better.
The microorganism detection result of 3.7 mother chrysanthemum peanut protein bread
The microorganism detection result of the bread formula that table 11 combines for optimal level, detects without pathogenic bacteria, meets the requirements.
Table 11 microorganism detection result
Note: in table 11, total plate count and coliform measure with reference to GB4789-2010, and pathogenic bacteria measure with reference to GB29921-2013.
Claims (3)
1. a mother chrysanthemum peanut protein bread, is characterized in that: be made up of the raw material of following weight portion: bread flour 450 ~ 550 parts, mother chrysanthemum pollen 6 ~ 9 parts, peanut protein powder 30 ~ 50 parts, 180 ~ 220 parts, water, white granulated sugar 80 ~ 120 parts, milk powder 20 ~ 30 parts, bread improver 3 ~ 5 parts, 40 ~ 60 parts, egg, 40 ~ 60 parts, anhydrous butter, salt 4 ~ 5 parts, 4 ~ 6 parts, yeast.
2. mother chrysanthemum peanut protein bread as claimed in claim 1, is characterized in that being made up of the raw material of following weight portion: bread flour 500 parts, mother chrysanthemum pollen 7.5 parts, peanut protein powder 40 parts, 200 parts, water, white granulated sugar 100 parts, milk powder 25 parts, bread improver 4 parts, 50 parts, egg, 50 parts, anhydrous butter, salt 5 parts, 5 parts, yeast.
3. the production technology of the mother chrysanthemum peanut protein bread as described in any one of claim 1 ~ 2, is characterized in that comprising the following steps:
(1) pretreatment of raw material: white sugar and bread improver use water are melted, egg is put well for subsequent use after breaing up, butter heating and melting;
(2) dough preparing: bread flour, mother chrysanthemum pollen, peanut protein powder, yeast and milk powder are joined in the bread improver of step (1) and white sugar compound and again mix, then adds beginning and face successively by the egg liquid claimed water and step (1); Formed to gluten, add salt, anhydrous butter, to continue and face to face rolls into a ball dry tack free, smooth glossy;
(3) standing for fermentation: by the dough sealing modulated, standing for fermentation 8 ~ 12 minutes, environment temperature is 25 ~ 28 DEG C, and humidity is 70 ~ 80%;
(4) shaping, to proof: by the dough segmentation shaping after fermentation, proof 25 ~ 35min, temperature 32 ~ 37 DEG C, humidity 65 ~ 85%; Secondary reshaping is carried out in taking-up, again proofs 1.5 ~ 2.5h;
(5) toast, cool: toast temperature of getting angry and be adjusted to 175 ~ 185 DEG C, lower fiery 165 ~ 175 DEG C, baking time is 10 ~ 15min; Toast rear to be cooledly to pack.
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