CN106819000A

CN106819000A - A kind of production method of Chinese yam bread

Info

Publication number: CN106819000A
Application number: CN201710221762.8A
Authority: CN
Inventors: 陈主义
Original assignee: Individual
Current assignee: Individual
Priority date: 2017-04-06
Filing date: 2017-04-06
Publication date: 2017-06-13

Abstract

The present invention disclose the Chinese yam bread production method that a kind of brown stain is few, be of high nutritive value, its production stage include Chinese yam peeling, remove stain, clean after thinly slice, be soaked in the mannosan aqueous solution pre-processed, the freeze-drying, milling, common yam rhizome powder and the flour that are carried out to Chinese yam thin slice under nitrogen environment ferment respectively and mixed fermentation is to last Chinese yam baking bread shaping.The present invention mainly develops a kind of Chinese yam bread production method for carrying out deep processing to Chinese yam according to Chinese yam own characteristic, the method can make the vast Chinese yam Planting household of Anxi County and periphery counties and cities remove the worry to Chinese yam market from, and just Chinese yam is sold at home.

Description

A kind of production method of Chinese yam bread

Technical field

The present invention relates to deep-processing technical field of agricultural products, a kind of production method of Chinese yam bread is specifically disclosed.

Background technology

Bread, is a kind of food for being milled with five cereals and making and heat and be made.With wheat flour as primary raw material, with ferment Mother, egg, grease, kernel etc. are auxiliary material, add water and are modulated into dough, by fermentation, integer, the process such as are molded, bake, cooling down and add The bakery product of work.

Chinese patent CN201510839192.X discloses a kind of Chinese yam bread and preparation method thereof, the weight of its feed components Measuring part is：700~800 parts of high-strength flour, 100~200 parts of Chinese yam, sugar 80~120 parts, 8~12 parts of yeast, 1~3 part of salt, 1~3 part of modifying agent, yellow 100~130 parts of cream, 500~700 parts of water.The patent document further discloses preparation method such as Under：After Chinese yam is beaten, residue is filtered off with gauze, mixed with other raw materials, low speed beats 3~4min of face, beats face 8min at a high speed； The dough that will be beaten behind face stands 30min, and cuts into 430g~450g doughs, rubs with the hands after circle stands 10~20min again and is put into mould Tool, 90~130min is proofed under the conditions of 35 DEG C of temperature, humidity 85%；Upper and lower fire is 180~200 DEG C and dries 30~35min i.e. Obtain finished product.The technical scheme is substantially along the production method for having continued traditional bread, this kind of weak point of bread production method It is as follows：

First, Chinese yam is rich in starch, in atmosphere easily oxidizing brown stain, by traditional method to Chinese yam peeling, stripping and slicing, mashing, mistake During filter, equal to allowing starch fully to be contacted with oxygen, the Chinese yam slurry for obtaining is in yellowish-brown, the color and luster of extreme influence bread；

2nd, Chinese yam is rich in mucopolysaccharide, and under liquid effect, it has agglomerate effect and possesses wriggling adaptability higher, therefore In pulping process, beating resultses are bad, and extension beating time will accelerate the oxidation of starch, reduce beating time and are then beaten inequality It is even, and the mucopolysaccharide with high nutritive value will be filtered out during filtering, and mucopolysaccharide causes Huaihe River to the embedding effect of starch The yield of mountain starch is substantially reduced；

3rd, traditional yeast fermentation easily makes bread sourness, using dietary alkali dough can be made to go acid to deposit sweet, but Chinese yam is rich in shallow lake Powder enzyme, if being fermented with dietary alkali can destroy amylase, so as to reduce the nutritive value of Chinese yam.

Anxi County in Fujian Province's most area is faintly acid soil, and illumination is moderate, and weather is gentle, the Chinese yam planted its glue Other areas are high by 8% and 3.5% or so than same latitude for polyoses content, content of starch.Duo Jia Chinese yams Specialty Co-operative Organization has been set up at present, Chinese yam deep processing is the name cards of Anxi County second after continuous Anxi Tieguanyin Tea, therefore, how Chinese yam to be carried out depth in original producton location Processing is one of the important topic for benefiting the local peasant of Anxi County.Shan Ge comprehensive agricultural developments Co., Ltd of Fujian Province is found in In May, 2011, is in former Anxi County mountain lattice Chinese yam industrial technology research association, Anxi County Shan Ge Chinese yams Specialty Co-operative Organization and Anxi County Grow up on the basis of Shan Ge Chinese yams processing factory, the old doctrine of inventor of this patent is responsible for as Shan Ge Chinese yams Specialty Co-operative Organization People's long campaigns Chinese yam deep processing, and a kind of Chinese yam bread production method is have developed for this.

The content of the invention

The technical problems to be solved by the invention are to provide the Chinese yam bread production method that a kind of brown stain is few, be of high nutritive value.

The technical solution adopted in the present invention is such：A kind of Chinese yam bread production method, comprises the following steps：

A, by Chinese yam peeling, go stain, clean after be cut into Chinese yam thin slice of the thickness between 2~5mm；

B, Chinese yam thin slice is inserted in material frame, and by mannosan water that material frame immersion mass percent concentration is 0.5%~1% Soaked 20~60 seconds in solution, Chinese yam thin slice is stirred in immersion process makes its outer surface uniform by liquid, then hangs material frame Liquid level drain well；

C, will drain after Chinese yam thin slice be put into vacuum refrigeration case in carry out freeze-drying, vacuum refrigeration case precooling temperature sets It it is -35~-12 DEG C, the precooling time is 2~4 hours, vacuum is set to 10~60Pa, sublimation temperature is set to 40~55 DEG C, solution Eutectoid temperature is set to 58~65 DEG C, i.e. to being filled with nitrogen in vacuum refrigeration case when precooling starts；

D, the common yam rhizome powder that the Chinese yam slices after freeze-drying are worn into 130~150 mesh by flour mill；

E, by common yam rhizome powder and yeast by weight being 1000：8~12 ratio and appropriate water, sugar and salt mixing and stirring are entered Row fermentation, is obtained Chinese yam powder ball；By weight it is 500 by flour and dietary alkali：3.5~4.5 ratio and appropriate water, sugar and Salt mixing and stirring is fermented, and dough is obtained；

F, by step e Chinese yam powder ball and dough respectively fermentation 20~30 minutes after, by Chinese yam powder ball：Dough is 1：3~5 Weight ratio be mixed and stirred for uniform standing for fermentation 60~120 minutes again, dough is obtained, then dough divider is molded, Following 140 DEG C~150 DEG C of fire, 160 DEG C~170 DEG C bakings of getting angry in an oven are obtained Chinese yam bread in 20~25 minutes.

The production method of further improved Chinese yam bread, material frame described in step b is with open-topped cylinder Container, the circumferential side wall of the material frame and bottom are the wire nettings with mesh.

The production method of further improved Chinese yam bread, in step e, common yam rhizome powder is 5 with the consumption of water by weight：3 ~3.5, sugar is 1 with the consumption of common yam rhizome powder or flour by weight：22~25, flour is 5 with the consumption of water by weight：3~ 3.5, the consumption of salt is the 1/2 of sugared consumption.

The production method of further improved Chinese yam bread, the water of the step e is by the Chinese medicine of following weight parts in water The clarified solution that boiling is filtered after 20 minutes, cooling is obtained replaces, and the traditional Chinese medicinal components and consumption are：25~30 parts of rhizoma atractylodis macrocephalae, the heart of a lotus seed 30~36 parts of the seed of jog's tears, 2~8 parts of Radix Codonopsis, 3~13 parts of saline cistanche, 23~34 parts of lotus leaf, 8~12 parts of rhizoma atractylodis, 3~8 parts of dried orange peel, Fu 12~17 parts of Siberian cocklebur, 5~14 parts of the root of herbaceous peony, 6~15 parts of fructus amomi, 5~8 parts of honey-fried licorice root, 9~12 parts of the shell of areca nut, 7~13 parts of the bark of official magnolia, institute It is 1 that Chinese medicine is stated with the weight ratio of water：10~20.

Further improved Chinese yam bread production method, the traditional Chinese medicinal components and consumption are：30 parts of rhizoma atractylodis macrocephalae, coix seed 30 Part, 5 parts of Radix Codonopsis, 10 parts of saline cistanche, 30 parts of lotus leaf, 10 parts of rhizoma atractylodis, 5 parts of dried orange peel, 15 parts of Poria cocos, 10 parts of the root of herbaceous peony, 10 parts of fructus amomi, process 6 parts of Radix Glycyrrhizae, 10 parts of the shell of areca nut, 10 parts of the bark of official magnolia, the Chinese medicine are 1 with the weight ratio of water：10~12.

By using preceding solution, the beneficial effects of the invention are as follows：According to the characteristics of Chinese yam itself, in Chinese yam peeling After cleaning, by soaking mannan solution, last layer oxidation-resistant film is wrapped up in the lateral wall of Chinese yam mucopolysaccharide, prevent Chinese yam thin slice Contacted with oxygen；Chinese yam thin slice drain simultaneously after carries out freeze-drying in a nitrogen environment, so as to keep the color of Huaihe River plate sheet Pool, by the brown stain control of product in minimum level so that protein, amino acid and vitamin content in Chinese yam be not destroyed or Reduce, and common yam rhizome powder and flour separate fermentation and mixes baking not just merely because the mouthfeel of bread, more importantly in order to Preserve the amylase enriched in Chinese yam and be not eaten alkali destruction, so as to retain the distinctive amino acid wind of Chinese yam in the bread of baking Taste.

The present invention is further improved：Water in the present invention used by Chinese yam bread fermentation is by the clarified solution after Chinese medicine steaming Substitute, Chinese prescription is mainly on the basis of Anxi County local experience side to carry out increasing and decreasing what is obtained, it is adaptable to which latitude is higher, gas Humid area, physical work personnel deficiency-cold in spleen and stomach, children's food trifoliate orange, deformed situation of defecating are waited, but uses this clarified solution system Chinese yam bread not as long-term consumption staple food, it is proposed that diet is irregular or gastrointestinal disease rehabilitation after interim adjust Reason is edible.

Specific embodiment

The present invention is further illustrated by following embodiments to the technical scheme：

A kind of production method of Chinese yam bread, comprises the following steps：

A, by after excavation Chinese yam dry 2 days after be put into service sink the inside stirring and washing, then manually remove the peel, go stain, go it is brown Become position, clean after be put into slicer and be cut into Chinese yam thin slice of the thickness between 2~5mm, the present embodiment control Chinese yam sheet thickness It is 3.5mm；In this step, service sink is one has open-topped Stainless Steel pond, and service sink is provided with water inlet and water outlet Mouthful, all steel efficient slicer that the slicer is produced using Guangzhou Xu Lang machinery plants.

B, Chinese yam thin slice is inserted in material frame, and mannosan that material frame immersion mass percent concentration is 1% is water-soluble Soaked 60 seconds in liquid, Chinese yam thin slice is stirred in immersion process makes its outer surface uniform by liquid, and material frame then is hung into liquid level drip Solid carbon dioxide part.The material frame is that the circumferential side wall of the material frame and bottom are all with mesh with open-topped hydrostatic column Wire netting, it is ensured that the mannosan aqueous solution can be fully contacted with Chinese yam thin slice.Fermentation vat for accommodating the mannosan aqueous solution It is open-topped rectangle structure, the fermentation vat can simultaneously accommodate four material frames and soak simultaneously, when a material frame is in charging When, second material frame is being drained in immersion, the 3rd material frame, and, in discharging, four material frames are alternately for the 4th material frame.Sweet dew gathers The concentration of sugar aqueous solution is typically set to 0.5%~1%, and concentration is higher, and soak time can see the skilled journey of operative employee with shorter Degree, if by the way of continuously stirring, soak time can also further shorten.

C, will drain after Chinese yam thin slice be put into vacuum refrigeration case in carry out freeze-drying, vacuum refrigerating machine is in Hangzhou card Carry out what local improvement was obtained on the basis of the LG-200 type vacuum freeze driers of Sai Er Machinery Co., Ltd.s production, i.e., cold Air inlet is set near the napex opening for freezing case, the air inlet is connected to be input into nitrogen to household freezer by magnetic valve and nitrogen cylinder Gas, vacuum refrigeration case precooling temperature is set to -26 DEG C, and the precooling time is 2.5 hours, and vacuum is set to 50Pa, sublimation temperature 50 DEG C are set to, resolution temperature is set to 58 DEG C, when precooling starts i.e. to being filled with nitrogen to replace household freezer in vacuum refrigeration case In air；The drying bed of household freezer pallet-changing thereon into mesh more than 10mm Stainless Steel silk screen, precooling temperature- All it is possible in the range of 35~-12 DEG C, because the Chinese yam harvest season concentrates, therefore typically uses lower precooling temperature Degree, reduce the precooling time to improve processing efficiency, lyophilization time general control at 1~2 hour, preferably at 1.5 hours Within, then maintain sublimation temperature that resolution temperature is warming up to after 20 minutes, the parsing time is general at 1 hour or so, usually sees Whether the solid-state relay of heating in household freezer is examined in work, or heating plate is for a long time when switching to keeping warm mode, explanation Parsing-desiccation is basically completed.

D, the common yam rhizome powder that the Chinese yam thin slice after freeze-drying is worn into 130~150 mesh by flour mill；Flour mill is using Ji The high-power coarse cereals flour mill of the emerging agricultural machinery Co., Ltd productions of Ning Run.

E, by common yam rhizome powder and yeast by weight being 1000：9 ratio and water, sugared and salt mixing and stirring are sent out Ferment, is obtained Chinese yam powder ball, is by weight 500 by flour and dietary alkali：3.5 ratio and water, sugared and salt mixing and stirring Fermented, dough is obtained；The mixed proportion of common yam rhizome powder and water is by weight 5：The mixing ratio of 3.15 ratio, flour and water Example is by weight 5：3.35, in actual production process, if with cream, milk or liquid fruit ferment, then water consumption is drunk Subtract, the consumption of sugar and common yam rhizome powder/flour compares 1 for weight：25 are added, and the consumption of salt is about 1/2nd of sugar.

F, by step e Chinese yam powder ball and dough respectively fermentation 25 minutes after press common yam rhizome powder：By Chinese yam powder ball：Dough It is 1：3 weight ratio carries out being mixed and stirred for uniform standing for fermentation 90 minutes again, and dough is obtained, and is then molded dough divider, Following 150 DEG C of fire, 160 DEG C of bakings of getting angry in an oven can be prepared by Chinese yam bread in 25 minutes.

In above steps, because weather, temperature, humidity, the experience of baker, bread flavor are different, each bread Manufacture craft parameter the present invention limit energy number within the scope of accordingly set whole, it can realize the purpose of the present invention, in addition Such as fermentation time, the yeast ferment effect having in production practices is simultaneously bad, and the fermentation time of common yam rhizome powder will individually extend sometimes To hour or so, but under normal circumstances, the bread technique that baker can recommend according to the present invention combines its people warp Test and suitably adjusted.

Used as another embodiment of the present invention, the water for being used to ferment in previous embodiment is by the Chinese medicine group of following weight parts Clarified solution obtained in square boiling, the Chinese prescription is：30 parts of rhizoma atractylodis macrocephalae, 30 parts of coix seed, 5 parts of Radix Codonopsis, 10 parts of saline cistanche, lotus 30 parts of leaf, 10 parts of rhizoma atractylodis, 5 parts of dried orange peel, 15 parts of Poria cocos, 10 parts of the root of herbaceous peony, 10 parts of fructus amomi, 6 parts of honey-fried licorice root, 10 parts of the shell of areca nut, the bark of official magnolia 10 parts, the Chinese medicine is 1 with the weight ratio of water：10.Above-mentioned Chinese prescription is increased and decreased on the basis of Anxi County Empirical formula among the people Obtain, in the prescription, each Chinese medicine it is main with strengthening the spleen and stomach, promote digestion, based on tonifying lung gas, heat-clearing Eradicates are wet, recommend as the common people The health food of noncontinuity is bought and edible on dining table.

Wherein, in the present invention, each raw material components of the Chinese medicine are capable of achieving mesh of the invention in following parameter area 's：25~30 parts of rhizoma atractylodis macrocephalae, 30~36 parts of coix seed, 2~8 parts of Radix Codonopsis, 3~13 parts of saline cistanche, 23~34 parts of lotus leaf, rhizoma atractylodis 8 ~12 parts, 3~8 parts of dried orange peel, 12~17 parts of Poria cocos, 5~14 parts of the root of herbaceous peony, 6~15 parts of fructus amomi, 5~8 parts of honey-fried licorice root, the shell of areca nut 9~ 12 parts, 7~13 parts of the bark of official magnolia, the Chinese medicine are 1 with the weight ratio of water：10~20.

Claims

1. a kind of production method of Chinese yam bread, it is characterised in that comprise the following steps：

D, the common yam rhizome powder that the Chinese yam thin slice after freeze-drying is worn into 130~150 mesh by flour mill；

2. the production method of a kind of Chinese yam bread according to claim 1, it is characterised in that：Material frame is described in step b With open-topped hydrostatic column, the circumferential side wall of the material frame and bottom are the wire nettings with mesh.

3. the production method of a kind of Chinese yam bread according to claim 1 and 2, it is characterised in that：In step e, common yam rhizome powder By weight it is 5 with the consumption of water：3~3.5, sugar is 1 with the consumption of common yam rhizome powder or flour by weight：22~25, flour with The consumption of water is 5 by weight：3~3.5, the consumption of salt is the 1/2 of sugared consumption.

4. the production method of a kind of Chinese yam bread according to claim 3, it is characterised in that：The water of the step e is under State the Chinese medicine of the weight portion clarified solution that filtering, cooling are obtained after boiling 20 minutes in the water to replace, the traditional Chinese medicinal components and consumption For：25~30 parts of rhizoma atractylodis macrocephalae, 30~36 parts of coix seed, 2~8 parts of Radix Codonopsis, 3~13 parts of saline cistanche, 23~34 parts of lotus leaf, rhizoma atractylodis 8 ~12 parts, 3~8 parts of dried orange peel, 12~17 parts of Poria cocos, 5~14 parts of the root of herbaceous peony, 6~15 parts of fructus amomi, 5~8 parts of honey-fried licorice root, the shell of areca nut 9~ 12 parts, 7~13 parts of the bark of official magnolia, the Chinese medicine are 1 with the weight ratio of water：10~20.

5. the production method of a kind of Chinese yam bread according to claim 4, it is characterised in that：The traditional Chinese medicinal components and consumption For：30 parts of rhizoma atractylodis macrocephalae, 30 parts of coix seed, 5 parts of Radix Codonopsis, 10 parts of saline cistanche, 30 parts of lotus leaf, 10 parts of rhizoma atractylodis, 5 parts of dried orange peel, Poria cocos 15 Part, 10 parts of the root of herbaceous peony, 10 parts of fructus amomi, 6 parts of honey-fried licorice root, 10 parts of the shell of areca nut, 10 parts of the bark of official magnolia, the Chinese medicine are 1 with the weight ratio of water：10 ~12.