CN106982893A - Tangerine peel dietary fiber bread and preparation method thereof - Google Patents
Tangerine peel dietary fiber bread and preparation method thereof Download PDFInfo
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- CN106982893A CN106982893A CN201710265430.XA CN201710265430A CN106982893A CN 106982893 A CN106982893 A CN 106982893A CN 201710265430 A CN201710265430 A CN 201710265430A CN 106982893 A CN106982893 A CN 106982893A
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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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
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Abstract
The present invention relates to food technology field, and in particular to a kind of tangerine peel dietary fiber bread and preparation method thereof.The tangerine peel dietary fiber noodle that the present invention is provided includes tangerine peel dietary fiber, add the content of dietary fiber in bread, improve the nutritive value and healthcare function of bread, simultaneously because the mutual synergy between each raw material, makes the tangerine peel dietary fiber produced have unique local flavor, good mouthfeel and structural state.Meanwhile, the accessory substance in citrus deep-processing process is fully used, save resource.The preparation method for the above-mentioned tangerine peel dietary fiber bread that the present invention is provided, so that the bread made has the advantages that epidermis is smooth, color and luster is pale brown, core glossiness is good, the fine and closely woven uniform, bread of stomata is soft, elasticity is strong, flexible, mouthfeel are soft fine and smooth, the preparation method is simply unique simultaneously, with wide market prospects.
Description
Technical field
The present invention relates to food technology field, more particularly to a kind of tangerine peel dietary fiber bread and preparation method thereof.
Background technology
Bread is a kind of popular food, while be also the food of absorption a kind of nutritious and easy to digest, it is deep by consumer
Liked.
Dietary fiber, although can not be digested, but it is the class nutrition for maintaining health essential
Element, not only controls a variety of physiological functions such as blood sugar concentration, reducing blood lipid with relaxing bowel, adjusting, but also with fat-reducing, quickening
Toxin discharge, effect of prevention intestinal cancer, are described as " the 7th class nutrient " of human body.With constantly carrying for people's living standard
Height, animal food proportion is greatly increased, and the intake of dietary fiber is substantially reduced, thus triggered obesity,
Diabetes, hyperlipidemia, constipation, intestinal cancer etc. and the very few relevant disease of dietary fiber.
China is one of important original producton location of citrus, and aboundresources is various in style.Citrus is either eaten raw or processed,
Tangerine peel is its Main By product, accounts for the 20%-40% of fruit weight.At present, it is domestic except small part does Chinese medicine using citrus peel
Outside extraction essential oil and feed, the overwhelming majority is all dropped or filled, and causes the waste of resource.And meals are fine in tangerine peel
The content of dimension is up to 30%.
As the improvement of people's living standards, demand also more and more higher, traditional bread of the consumer for diet nutritional
With the problem of heat is high, easily initiation is fat, while commonly the content and mouthfeel of the dietary fiber in bread can not meet people
Requirement.
In view of this, the present invention is proposed.
The content of the invention
It is an object of the present invention to provide a kind of tangerine peel dietary fiber bread, the bread contains tangerine peel dietary fiber,
The content of dietary fiber in bread is added, the nutritive value and healthcare function of bread is improved, simultaneously because between each raw material
Mutual synergy, make the tangerine peel dietary fiber produced that there is unique local flavor, good mouthfeel and structural state.
Another object of the present invention is to provide a kind of preparation method of above-mentioned tangerine peel dietary fiber bread, this method makes
Tangerine peel dietary fiber bread epidermis out is smooth, and color and luster is pale brown, and core glossiness is good, and stomata is fine and closely woven uniform, and bread is soft, bullet
Property strong, flexible, the soft exquisiteness of mouthfeel, while the preparation method is simply unique, with wide market prospects.
To achieve the above object, the technical solution adopted by the present invention is：
A kind of tangerine peel dietary fiber bread, is counted by weight, is mainly made and obtained by following raw material：Flour 900-1100
Part, 120-180 parts of white granulated sugar, 6-10 parts of salt, 90-110 parts of egg, 24-36 parts of milk powder, 50-70 parts of tangerine peel dietary fiber, face
400-600 parts of 2-6 parts of bag modifying agent, 7-13 parts of leavening, 90-110 parts of shortening and water.
Further, count by weight, mainly made and obtained by following raw material：950-1050 parts of flour, white granulated sugar
140-160 parts, 7-9 parts of salt, 95-105 parts of egg, 26-34 parts of milk powder, 55-65 parts of tangerine peel dietary fiber, bread improver 3-
450-550 parts of 5 parts, 8-12 parts of leavening, 95-105 parts of shortening and water.
Preferably, count by weight, mainly made and obtained by following raw material：1000 parts of flour, 150 parts of white granulated sugar, food
8 parts of salt, 100 parts of egg, 30 parts of milk powder, 60 parts of tangerine peel dietary fiber, 4 parts of bread improver, 10 parts of leavening, shortening 100
500 parts of part and water.
A kind of preparation method of tangerine peel dietary fiber bread, comprises the following steps：
(a) dough is modulated：By flour, white granulated sugar, salt, egg, milk powder, tangerine peel dietary fiber and bread improver press than
After example is well mixed, leavening and water are added, is mixed evenly, form dough, be eventually adding shortening, continue to stir equal
It is even；
(b) prior fermentation：The dough become reconciled is being subjected to prior fermentation, fermentation time 50-70min；
(c) shaping：Dough is split, shaping is rubbed；
(d) proof：Dough after shaping is proofed, proofing period is 45-60min；
(e) toast：The dough proofed is baked；
(f) cooling packing：It can be packed when the central temperature of bread is cooled to 35-37 DEG C.
Further, by flour, white granulated sugar, salt, egg, milk powder, tangerine peel dietary fiber and bread in the step (a)
After modifying agent is mixed in proportion, leavening and water are added, low whipping speed is to stir 8- under conditions of 80-110rpm
12min, is well mixed, and forms dough, is eventually adding shortening, and low whipping speed is continuation stirring under conditions of 80-110rpm
4-6min。
Further, the leavening of the step (a) is dry ferment, and dry ferment should first be put into temperature for 30- before
40 DEG C, concentration for 0.5-1.5% liquid glucose in stir, dry ferment is fully activated.
Further, the temperature that water is added in the step (a) is 20-30 DEG C.
Further, fermentation condition is in the step (b)：Temperature is 28-30 DEG C, relative humidity 75-85%.
Further, proofing condition in the step (d) is：Temperature is 35-38 DEG C, relative humidity is 80-85%.
Further, baking is divided into three phases in the step (e)：First stage, face is fiery 110-120 DEG C, and the fire in a stove before fuel is added is
250-260 DEG C, baking time is 8-12min；Second stage, 210-220 DEG C of face fire, 250-270 DEG C of the fire in a stove before fuel is added, baking time is 4-
6min；Phase III, 180-200 DEG C of face fire, 140-160 DEG C of the fire in a stove before fuel is added, baking time is 12-17min.
Compared with prior art, the beneficial effects of the present invention are：
1. the tangerine peel dietary fiber bread that the present invention is provided is fine due to containing tangerine peel dietary fiber, adding meals in bread
The content of dimension, improves the nutritive value and healthcare function of bread, simultaneously because the mutual synergy between each raw material, makes life
The tangerine peel dietary fiber that output is come has unique local flavor, good mouthfeel and structural state.
2. the tangerine peel dietary fiber bread that the present invention is provided makes the accessory substance in citrus deep-processing process obtain abundant profit
With citrus value-added content of product being improved, while having saved resource.
3. the preparation method for the above-mentioned tangerine peel dietary fiber bread that the present invention is provided so that the bread made has table
Skin is smooth, color and luster is pale brown, core glossiness is good, the fine and closely woven uniform, bread of stomata is soft, elasticity is strong, flexible, the soft exquisiteness of mouthfeel
Advantage, while the preparation method is simply unique, with wide market prospects.
Embodiment
Technical scheme is clearly and completely described below in conjunction with embodiment, it is clear that described reality
It is a part of embodiment of the invention to apply example, rather than whole embodiments.Based on the embodiment in the present invention, the common skill in this area
The every other embodiment that art personnel are obtained under the premise of creative work is not made, belongs to the model that the present invention is protected
Enclose.
A kind of tangerine peel dietary fiber bread, is counted by weight, is mainly made and obtained by following raw material：Flour 900-1100
Part, 120-180 parts of white granulated sugar, 6-10 parts of salt, 90-110 parts of egg, 24-36 parts of milk powder, 50-70 parts of tangerine peel dietary fiber, face
400-600 parts of 2-6 parts of bag modifying agent, 7-13 parts of leavening, 90-110 parts of shortening and water.
Tangerine peel dietary fiber belongs to soluble dietary fiber, helps lend some impetus to intestines peristalsis, with good defecating feces excretion；
Cholesterol level can be reduced, with reducing blood lipid and hypoglycemic effect；In addition, tangerine peel dietary fiber energy is very low, water imbibition
By force, it can increase " full sense ", be conducive to control body weight；Some cancers, such as intestinal cancer can also be prevented.
The preparation method for the tangerine peel dietary fiber that the present invention is utilized is disclosed to publish thesis, (《Dietary fiber in orange peel slag
Extraction research》, modern food science and technology, 2011,27 (6):658-660).
The present invention is using later orange peel slags of compound such as means of supercritical extraction tangerine oil, with physics, chemistry and biology
Method, dietary fiber is extracted from orange peel slag.
The source of orange peel slag：New fresh orange peel slag → color protection → drying → crushing → supercritical CO2Extraction → debitterizing and decoloring
Skin slag → standby.
The technological process that dietary fiber is extracted from orange peel slag is as follows：
Rehydration：The citrus peel residue that arrives of extraction is decolouring, de- bitter solid material.Color and luster is faint yellow, the micro- sweet tea of taste.Weigh one
The ratio of quantitative sample, orange peel powder and water is according to 1:7 ratio rehydration immersion 2h, soaking temperature is 90 DEG C, inhales orange peel
Water softens.
First time glue is ground：It is in small, broken bits to the orange peel powder progress ultra micro after rehydration using three road colloid mill series connection, make raw meal particle size
Less than 25-35 μm is reached, the technological parameter of three road colloid mills is：50 μm, 20 μm, 10 μm, material all passes through 350 mesh sieves.
Enzymolysis：The orange peel of ultramicro grinding is digested, and the consumption of enzymolysis cellulase used is 1.5%, hydrolysis temperature
For 55 DEG C, pH5.5 digests 2h.
Acidolysis：After the completion of enzymolysis, acidolysis is carried out, pH to 3.0 is adjusted with citric acid, is heated up 95-100 DEG C, 2h is incubated.
Second of glue mill：Using two road colloid mill series connection, ultramicro grinding again is carried out to the orange peel powder after rehydration, makes material
Granularity reaches less than 10-25 μm.
Homogeneous：Using double-stage homogenization, one-level homogenization pressure is 12-15MPa.Double-stage homogenization pressure is 15-25MPa, homogeneous
The inlet temperature of material is 65-70 DEG C.Material forms fine and smooth, uniform liquid by high-pressure homogeneous.
The present invention will be added in bread raw materials using the tangerine peel dietary fiber of self manufacture, by modulating dough, early stage
Fermentation, shaping, proof, toast, the processing step such as cooling packing obtains tangerine peel dietary fiber bread.
In the raw material for the tangerine peel dietary fiber bread that the present invention is provided：
Flour is typical but non-limiting content is 900 parts, 910 parts, 920 parts, 930 parts, 940 parts, 950 parts, 960 parts, 970
Part, 980 parts, 990 parts, 1000 parts, 1010 parts, 1020 parts, 1030 parts, 1040 parts, 1050 parts, 1060 parts, 1070 parts, 1080
Part, 1090 parts or 1100 parts；
White granulated sugar is typical but non-limiting content is 120 parts, 125 parts, 130 parts, 135 parts, 140 parts, 145 parts, 150 parts,
155 parts, 160 parts, 165 parts, 170 parts, 175 parts or 180 parts；
Salt is typical but non-limiting content is 6 parts, 7 parts, 8 parts, 9 parts or 10 parts；
Egg is typical but non-limiting content is 91 parts, 92 parts, 93 parts, 94 parts, 95 parts, 96 parts, 99 parts, 98 parts, 99 parts,
100 parts, 101 parts, 102 parts, 103 parts, 104 parts, 105 parts, 106 parts, 107 parts, 108 parts, 109 parts or 110 parts；
Milk powder is typical but non-limiting content is 24 parts, 25 parts, 26 parts, 27 parts, 28 parts, 29 parts, 30 parts, 31 parts, 32 parts,
33 parts, 34 parts, 35 parts or 36 parts；
Tangerine peel dietary fiber is typical but non-limiting content is 51 parts, 52 parts, 53 parts, 54 parts, 55 parts, 56 parts, 55 parts, 58
Part, 59 parts, 60 parts, 61 parts, 62 parts, 63 parts, 64 parts, 65 parts, 66 parts, 67 parts, 68 parts, 69 parts or 70 parts；
Leavening is typical but non-limiting content is 7 parts, 8 parts, 9 parts, 10 parts, 11 parts, 12 parts or 13 parts；
Shortening is typical but non-limiting content is 91 parts, 92 parts, 93 parts, 94 parts, 95 parts, 96 parts, 99 parts, 98 parts, 99
Part, 100 parts, 101 parts, 102 parts, 103 parts, 104 parts, 105 parts, 106 parts, 107 parts, 108 parts, 109 parts or 110 parts；
Water is typical but non-limiting content is 400 parts, 410 parts, 420 parts, 430 parts, 440 parts, 450 parts, 460 parts, 470
Part, 480 parts, 490 parts, 500 parts, 510 parts, 520 parts, 530 parts, 540 parts, 550 parts, 560 parts, 570 parts, 580 parts, 590 parts or
600 parts.
It should be noted that the healthcare function and peculiar flavour, mouthfeel of the tangerine peel dietary fiber bread that the present invention is provided are
Determined by its specific raw material components and proportioning, if component and its proportioning be not mutually coordinated, what single component was brought has
Beneficial effect, it is likely that can be cut down by other components and even eliminate, not have whole synthesis effect.The present invention passes through substantial amounts of research
Verify repeatedly, obtained the optimum combination and proportioning of the individual raw material of tangerine peel dietary fiber bread so that multiple component synthesis exist
Together, it is mutually coordinated, actively synergy is produced, last obtained tangerine peel dietary fiber bread can be allowed, it is more reasonable to be formulated,
Nutrition is more enriched, and mouthfeel is moderate, unique flavor, and with good health-care effect.
As the optional embodiment of the present invention, count by weight, mainly made and obtained by following raw material：Flour 950-
1050 parts, 140-160 parts of white granulated sugar, 7-9 parts of salt, 95-105 parts of egg, 26-34 parts of milk powder, tangerine peel dietary fiber 55-65
Part, 3-5 parts of bread improver, 8-12 parts of leavening, 95-105 parts of shortening and 450-550 parts of water.
As one embodiment of the present invention, count by weight, mainly made and obtained by following raw material：Flour 1000
Part, 150 parts of white granulated sugar, 8 parts of salt, 100 parts of egg, 30 parts of milk powder, 60 parts of tangerine peel dietary fiber, 4 parts of bread improver, fermentation
500 parts of 10 parts of agent, 100 parts of shortening and water.
A kind of preparation method of tangerine peel dietary fiber bread, comprises the following steps：
(a) dough is modulated：By flour, white granulated sugar, salt, egg, milk powder, tangerine peel dietary fiber and bread improver press than
After example is well mixed, leavening and water are added, is mixed evenly, form dough, be eventually adding shortening, continue to stir equal
It is even；
(b) prior fermentation：The dough become reconciled is being subjected to prior fermentation, fermentation time 50-70min；
(c) shaping：Dough is split, shaping is rubbed；
(d) proof：Dough after shaping is proofed, proofing period is 45-60min；
(e) toast：The dough proofed is baked；
(f) cooling packing：It can be packed when the central temperature of bread is cooled to 35-37 DEG C.
It is in step (a) that flour, white granulated sugar, salt, egg, milk powder, tangerine peel meals are fine as a kind of optional embodiment
After peacekeeping bread improver is mixed in proportion, leavening and water are added, low whipping speed is to stir under conditions of 80-110rpm
8-12min is mixed, is well mixed, dough is formed, shortening is eventually adding, low whipping speed is continuation under conditions of 80-110rpm
Stir 4-6min.
As a kind of optional embodiment, the leavening of step (a) is dry ferment, and dry ferment should first be put into temperature before
Stirred in the liquid glucose that degree is 30-40 DEG C, concentration is 0.5-1.5%, dry ferment is fully activated.
As a kind of optional embodiment, the temperature that water is added in the step (a) is 20-30 DEG C.
As a kind of optional embodiment, fermentation condition is in the step (b)：Temperature is 28-30 DEG C, relative humidity
75-85%.
Proofing condition as a kind of optional embodiment, in the step (d) is：Temperature is 35-38 DEG C, relative humidity is
80-85%.
As a kind of optional embodiment, baking is divided into three phases in the step (e)：First stage, face fire 110-
120 DEG C, the fire in a stove before fuel is added is 250-260 DEG C, and baking time is 8-12min；Second stage, 210-220 DEG C of face fire, 250-270 DEG C of the fire in a stove before fuel is added,
Baking time is 4-6min；Phase III, 180-200 DEG C of face fire, 140-160 DEG C of the fire in a stove before fuel is added, baking time is 12-17min.
Alternatively, baking is divided into three phases in the step (e)：First stage, 115 DEG C of face fire, the fire in a stove before fuel is added is 255 DEG C,
Baking time is 10min；Second stage, 215 DEG C of face fire, 260 DEG C of the fire in a stove before fuel is added, baking time is 5min；Phase III, face fire 190
DEG C, 150 DEG C of the fire in a stove before fuel is added, baking time is 15min.
With reference to specific embodiment, comparative example and effect example, the invention will be further described.
Embodiment 1-5
The tangerine peel dietary fiber bread that embodiment 1-5 is provided is made according to the raw material proportioning in table 1.
The raw material proportioning of tangerine peel dietary fiber bread in the embodiment 1-5 of table 1
| Raw material | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 |
| Flour | 1000 | 950 | 1050 | 900 | 1100 |
| White granulated sugar | 150 | 140 | 160 | 120 | 180 |
| Salt | 8 | 7 | 9 | 6 | 10 |
| Egg | 100 | 95 | 105 | 90 | 110 |
| Milk powder | 30 | 26 | 34 | 24 | 36 |
| Tangerine peel dietary fiber | 60 | 55 | 65 | 50 | 70 |
| Bread improver | 4 | 3 | 5 | 2 | 6 |
| Leavening | 10 | 8 | 12 | 7 | 13 |
| Shortening | 100 | 95 | 105 | 90 | 110 |
| Water | 500 | 450 | 550 | 400 | 600 |
Tangerine peel dietary fiber bread is made in accordance with the following steps：
(a) dough is modulated：By flour, white granulated sugar, salt, egg, milk powder, tangerine peel dietary fiber and bread improver press than
After example is well mixed, leavening and water are added, low whipping speed is well mixed to stir 10min under conditions of 100rpm, formed
Dough, is eventually adding shortening, and low whipping speed is continuation stirring 5min under conditions of 100rpm；
Wherein, leavening is dry ferment, and dry ferment should first be put into the sugar that temperature is 35 DEG C, concentration is 1.0% using preceding
Stirred in liquid, dry ferment is fully activated；
The temperature for adding water is 25 DEG C；
(b) prior fermentation：The dough become reconciled is 29 DEG C, early stage hair is carried out under conditions of relative humidity 80% in temperature
Ferment, fermentation time 60min；
(c) shaping：Dough is split, shaping is rubbed；
(d) proof：By the dough after shaping temperature be 37 DEG C, relative humidity be to be proofed under conditions of 82%, wake up
The hair time is 45-60min；
(e) toast：The dough proofed is baked；
Wherein, baking is divided into three phases：First stage, 115 DEG C of face fire, the fire in a stove before fuel is added is 255 DEG C, and baking time is 10min；
Second stage, 215 DEG C of face fire, 260 DEG C of the fire in a stove before fuel is added, baking time is 5min；Phase III, 190 DEG C of face fire, 150 DEG C of the fire in a stove before fuel is added, baking
Time is 15min；
(f) cooling packing：It can be packed when the central temperature of bread is cooled to 35-37 DEG C.
Comparative example 1
The dietary fiber bread that comparative example 1 is provided, is counted by weight, is mainly made and obtained by following raw material：Flour 800
Part, 300 parts of white granulated sugar, 2 parts of salt, 60 parts of egg, 10 parts of milk powder, 20 parts of tangerine peel dietary fiber, 4 parts of bread improver, fermentation
500 parts of 4 parts of agent, 100 parts of shortening and water.
The preparation method of comparative example 1 is same as Example 1.
Comparative example 2
The dietary fiber bread that comparative example 2 is provided, is counted by weight, is mainly made and obtained by following raw material：Flour
1500 parts, 50 parts of white granulated sugar, 15 parts of salt, 40 parts of egg, 60 parts of milk powder, 30 parts of tangerine peel dietary fiber, 2 parts of bread improver,
500 parts of 15 parts of leavening, 100 parts of shortening and water.
The preparation method of comparative example 2 is same as Example 1.
The quality of the tangerine peel dietary fiber bread made below to embodiment 1-5 and comparative example 1,2 is evaluated.
The flavor evaluation of bread is with reference to (the Chinese Academy of Agricultural Sciences of GB/T 14611-93《Baking quality of bread standards of grading》), see
Table 2.
The bread evaluation criterion of table 2 (100 points)
The tangerine peel dietary fiber bread quality evaluation that embodiment 1-5 and comparative example 1,2 make the results are shown in Table 3.
The tangerine peel dietary fiber bread quality evaluation result of table 3
From table 3 it is observed that from loaf volume, epidermis color and luster, epidermis quality and loaf shape, core color and luster, smooth
In terms of degree, texture structure, bullet flexibility and mouthfeel, the quality for the tangerine peel dietary fiber bread that embodiment 1-5 makes is higher than and contrasted
The quality for the tangerine peel dietary fiber bread that example 1 and 2 makes, illustrates the unique wind for the tangerine peel dietary fiber bread that the present invention is provided
Taste, mouthfeel and healthcare function are determined by its specific raw material components and proportioning, if component and its proportioning be not mutually coordinated,
The beneficial effect that single component is brought, it is likely that can be cut down by other components and even eliminate, not have whole synthesis effect.Adopt
The material combination used with the present invention is reasonable, by the mutual synergy between each raw material, makes the tangerine peel meals produced
Fiber has unique local flavor, good mouthfeel and structural state and good health-care effect.
Embodiment 6
The tangerine peel dietary fiber bread that embodiment 6 is provided, it is raw materials used same as Example 1.
Its making is carried out in accordance with the following steps：
(a) dough is modulated：By flour, white granulated sugar, salt, egg, milk powder, tangerine peel dietary fiber and bread improver press than
After example is well mixed, leavening and water are added, low whipping speed is well mixed to stir 12min under conditions of 90rpm, formed
Dough, is eventually adding shortening, and low whipping speed is continuation stirring 6min under conditions of 90rpm；
Wherein, leavening is dry ferment, and dry ferment should first be put into the sugar that temperature is 38 DEG C, concentration is 1.5% using preceding
Stirred in liquid, dry ferment is fully activated；
The temperature for adding water is 30 DEG C；
(b) prior fermentation：The dough become reconciled is 28 DEG C, early stage hair is carried out under conditions of relative humidity 75% in temperature
Ferment, fermentation time 70min；
(c) shaping：Dough is split, shaping is rubbed；
(d) proof：By the dough after shaping temperature be 38 DEG C, relative humidity be to be proofed under conditions of 80%, wake up
The hair time is 60min；
(e) toast：The dough proofed is baked；
Wherein, baking is divided into three phases：First stage, 120 DEG C of face fire, the fire in a stove before fuel is added is 260 DEG C, and baking time is 8min；
Second stage, 220 DEG C of face fire, 270 DEG C of the fire in a stove before fuel is added, baking time is 4min；Phase III, 200 DEG C of face fire, 160 DEG C of the fire in a stove before fuel is added, baking
Time is 17min；
(f) cooling packing：It can be packed when the central temperature of bread is cooled to 35-37 DEG C.
Embodiment 7
The tangerine peel dietary fiber bread that embodiment 7 is provided, it is raw materials used same as Example 1.
Its making is carried out in accordance with the following steps：
(a) dough is modulated：By flour, white granulated sugar, salt, egg, milk powder, tangerine peel dietary fiber and bread improver press than
After example is well mixed, leavening and water are added, low whipping speed is well mixed to stir 8min under conditions of 110rpm, formed
Dough, is eventually adding shortening, and low whipping speed is continuation stirring 4min under conditions of 110rpm；
Wherein, leavening is dry ferment, and dry ferment should first be put into the sugar that temperature is 32 DEG C, concentration is 0.5% using preceding
Stirred in liquid, dry ferment is fully activated；
The temperature for adding water is 20 DEG C；
(b) prior fermentation：The dough become reconciled is 30 DEG C, early stage hair is carried out under conditions of relative humidity 85% in temperature
Ferment, fermentation time 50min；
(c) shaping：Dough is split, shaping is rubbed；
(d) proof：By the dough after shaping temperature be 35 DEG C, relative humidity be to be proofed under conditions of 85%, wake up
The hair time is 45min；
(e) toast：The dough proofed is baked；
Wherein, baking is divided into three phases：First stage, 110 DEG C of face fire, the fire in a stove before fuel is added is 250 DEG C, and baking time is 12min；
Second stage, 210 DEG C of face fire, 250 DEG C of the fire in a stove before fuel is added, baking time is 6min；Phase III, 180 DEG C of face fire, 140 DEG C of the fire in a stove before fuel is added, baking
Time is 17min；
(f) cooling packing：It can be packed when the central temperature of bread is cooled to 35-37 DEG C.Comparative example 3
The tangerine peel dietary fiber bread that comparative example 3 is provided, raw materials used same as Example 1, its preparation method is with implementing
Example 1 is identical, unlike：
Leavening is dry ferment, but dry ferment is not put into liquid glucose and activated before the use.
Comparative example 4
The tangerine peel dietary fiber bread that comparative example 4 is provided, raw materials used same as Example 1, its preparation method is with implementing
Example 1 is identical, unlike：
Fermentation condition is in step (b)：Temperature is 26 DEG C, relative humidity 70%.
Comparative example 5
The tangerine peel dietary fiber bread that comparative example 5 is provided, raw materials used same as Example 1, its preparation method is with implementing
Example 1 is identical, unlike：
Condition is proofed in step (d) is：Temperature is 40 DEG C, relative humidity is 75%.
Comparative example 6
The tangerine peel dietary fiber bread that comparative example 6 is provided, raw materials used same as Example 1, its preparation method is with implementing
Example 1 is identical, unlike：
Wherein, baking is divided into three phases in step (e)：First stage, 125 DEG C of face fire, the fire in a stove before fuel is added is 265 DEG C, during baking
Between be 10min；Second stage, 225 DEG C of face fire, 275 DEG C of the fire in a stove before fuel is added, baking time is 5min；Phase III, 170 DEG C of face fire, the fire in a stove before fuel is added
130 DEG C, baking time is 15min.
The tangerine peel dietary fiber bread quality evaluation that embodiment 1,6,7 and comparative example 3-6 make the results are shown in Table 4.
The bread evaluation result of table 4
As can be seen from Table 4, from loaf volume, epidermis color and luster, epidermis quality and loaf shape, core color and luster, smooth
In terms of degree, texture structure, bullet flexibility and mouthfeel, the quality for the tangerine peel dietary fiber bread that embodiment 1,6,7 makes is higher than and right
The quality for the tangerine peel dietary fiber bread that ratio 3-6 makes, illustrates the tangerine peel meals made using the method that the present invention is provided
Food fiber bread has that epidermis is smooth, color and luster is pale brown, core glossiness is good, the fine and closely woven uniform, bread of stomata is soft, elasticity by force,
The soft fine and smooth advantage of flexible, mouthfeel.
Effect example 1
Using embodiment 1 as reference, keep remaining condition for making tangerine peel dietary fiber bread constant, only change tangerine peel meals
The number of fiber is eaten, influence of the content of tangerine peel dietary fiber to bread is investigated.Please 20 persons of foretasting to the quality of bread
Evaluated, the results are shown in Table 5.
Influence of the tangerine peel dietary fiber content of table 5 to bread
As can be seen from Table 5, add different amounts of tangerine peel dietary fiber has large effect to the quality of bread.Work as tangerine
The addition of coat dietary fiber from 0 increase to 30 parts, 40 parts and 50 parts when, the quality of bread is substantially gradually stepped up, from 81.4 points
Increase to 85.5 points, 92.3 points and 95.7 points, it is seen that tangerine peel dietary fiber can improve the mouthfeel and local flavor of bread, while also favourable
In the health nutrient value of increase bread.When the addition of tangerine peel dietary fiber is 60 parts, the quality of bread is 94.6 points, but
It is that, when the addition of dietary fiber continues to increase to 70 parts, 80 parts and 90 parts, the quality of bread is substantially reduced, the product of bread
Matter is reduced to 89.7 points, 84.4 points and 79.6 points, and this is probably because the distinctive network structure of bread is by gluten protein
Formed, be at most difficult to form the distinctive institutional framework of bread if tangerine peel dietary fiber addition is crossed, macroscopic void, and mouth occur
Sense is poor.It can be seen that, when tangerine peel dietary fiber addition is 40-70 parts, the quality preservation of bread is high, it is contemplated that tangerine peel meals
Fiber addition crosses the purpose for not reaching improve bread health nutrient value at least, therefore suitable tangerine peel dietary fiber addition
For 50-70 parts, optimal tangerine peel dietary fiber addition is 60 parts.
Effect example 2
Using embodiment 1 as reference, keep remaining condition for making tangerine peel dietary fiber bread constant, only change leavening
Number, investigate influence of the content to bread of leavening.Please 20 persons of foretasting the quality of bread is evaluated, as a result
It is shown in Table 6.
The influence of the fermentation agent content of table 6 opposite bag quality
| Leavening/part | 5 | 7 | 8 | 10 | 12 | 13 | 15 |
| Bread/point | 77.2 | 86.9 | 90.3 | 94.6 | 92.5 | 89.7 | 80.6 |
As can be seen from Table 6, when the addition of leavening is from when increasing to 7 parts, 8 parts and 10 parts for 5 parts, the quality of bread
Gradually step up as 86.9 points, 90.3 points and 94.6 points, when the addition of leavening is 113 parts and 15 parts, bread difference
Drop to 89.7 points and 80.6 points, it may be possible to because leavening can make dough body product expand, short texture, promote dough into
It is ripe, change product special flavour, increase the nutritive value of bread.But excessive leavening can cause the network structure of bread to hold gas change
Weak, the alcohol of generation can make bread produce strange taste so that bread declines.
Effect example 3
Using embodiment 1 as reference, keep remaining condition for making tangerine peel dietary fiber bread constant, only change white granulated sugar
Number, investigate influence of the content to bread of white granulated sugar.Please 20 persons of foretasting the quality of bread is evaluated, as a result
It is shown in Table 7.
Influence of the white sugar content of table 7 to bread
| White granulated sugar/part | 0 | 100 | 120 | 140 | 150 | 160 | 180 | 200 |
| Bread/point | 58.6 | 76.2 | 83.2 | 90.5 | 94.6 | 91.2 | 87.7 | 72.3 |
As can be seen from Table 7, when the addition of white granulated sugar increases to 100 parts, 120 parts, 140 parts and 150 parts from 0,
The quality of bread is gradually stepped up from 58.6 points as 76.2 points, 83.2 points, 90.5 points and 94.6 points, and white granulated sugar can not only make bread
With sweet taste, and as the nutriment of yeast, carbon source being provided for yeast, meanwhile, sugar and can occur among the baking of bread
Caramelization and Maillard reaction, make bread epidermis produce tempting golden yellow or brown color, and produce special fragrance.When white
When the addition of granulated sugar is 160 parts, 180 parts and 200 parts, bread drops to 91.2 points, 87.7 points and 72.3 points respectively, can
Can, because white granulated sugar is too many, the moisture made in leavening can be seized, reduce the moisture inside leavening, so as to hinder not
Beneficial to the fermentation of yeast, while white granulated sugar excessively can decline the extensibility of dough.
Effect example 4
Using embodiment 1 as reference, keep remaining condition of tangerine peel dietary fiber bread constant, only change bread improver
Number, investigate influence of the content to bread of bread improver.Please 20 persons of foretasting the quality of bread is evaluated,
It the results are shown in Table 8.
The influence of the bread-improving agent content opposite bag quality of table 8
| Bread improver/part | 0 | 1 | 2 | 3 | 4 | 5 | 6 | 7 |
| Bread/point | 68.9 | 77.4 | 84.9 | 91.1 | 94.6 | 92.8 | 85.7 | 78.4 |
As can be seen from Table 8, when the addition of bread improver increases to 1 part, 2 parts, 3 parts and 4 parts from 0, bread
Quality gradually stepped up from 68.9 points as 77.4 points, 84.9 points, 91.1 points and 94.6 points, bread improver can improve entering for dough
Stove dilatancy, is mainly manifested in the volume of bread, and the interior tissue of improvement bread is uniform.In addition, bread improver meeting
Keep the prolonged softness of bread, that is, delay age of starch retrogradation to act on etc..When bread improver addition for 6 parts and
At 7 parts, bread drops to 85.7 points and 78.4 points respectively, and bread improver is added excessively can not reach good effect on the contrary
Really, it may be possible to because excessive bread improver can destroy the mouthfeel of bread, make bread dry.
Finally it should be noted that：Various embodiments above is merely illustrative of the technical solution of the present invention, rather than its limitations；To the greatest extent
The present invention is described in detail with reference to foregoing embodiments for pipe, it will be understood by those within the art that：Its according to
The technical scheme described in foregoing embodiments can so be modified, or which part or all technical characteristic are entered
Row equivalent substitution；And these modifications or replacement, the essence of appropriate technical solution is departed from various embodiments of the present invention technology
The scope of scheme.
Claims (10)
1. a kind of tangerine peel dietary fiber bread, it is characterised in that count by weight, is mainly made by following raw material and obtained：Face
900-1100 parts of powder, 120-180 parts of white granulated sugar, 6-10 parts of salt, 90-110 parts of egg, 24-36 parts of milk powder, tangerine peel dietary fiber
400-600 parts of 50-70 parts, 2-6 parts of bread improver, 7-13 parts of leavening, 90-110 parts of shortening and water.
2. tangerine peel dietary fiber bread according to claim 1, it is characterised in that count by weight, mainly by following
Raw material makes and obtained：950-1050 parts of flour, 140-160 parts of white granulated sugar, 7-9 parts of salt, 95-105 parts of egg, milk powder 26-34
Part, 55-65 parts of tangerine peel dietary fiber, 3-5 parts of bread improver, 8-12 parts of leavening, 95-105 parts of shortening and water 450-550
Part.
3. tangerine peel dietary fiber bread according to claim 2, it is characterised in that count by weight, mainly by following
Raw material makes and obtained：1000 parts of flour, 150 parts of white granulated sugar, 8 parts of salt, 100 parts of egg, 30 parts of milk powder, tangerine peel dietary fiber 60
Part, 4 parts of bread improver, 10 parts of leavening, 100 parts of shortening and 500 parts of water.
4. the preparation method of the tangerine peel dietary fiber bread described in claim any one of 1-3, it is characterised in that including following step
Suddenly：
(a) dough is modulated：Flour, white granulated sugar, salt, egg, milk powder, tangerine peel dietary fiber and bread improver are mixed in proportion
After closing uniformly, leavening and water are added, is mixed evenly, formed dough, be eventually adding shortening, continue to stir；
(b) prior fermentation：The dough become reconciled is being subjected to prior fermentation, fermentation time 50-70min；
(c) shaping：Dough is split, shaping is rubbed；
(d) proof：Dough after shaping is proofed, proofing period is 45-60min；
(e) toast：The dough proofed is baked；
(f) cooling packing：It can be packed when the central temperature of bread is cooled to 35-37 DEG C.
5. preparation method according to claim 4, it is characterised in that in the step (a) by flour, white granulated sugar, salt,
After egg, milk powder, tangerine peel dietary fiber and bread improver are mixed in proportion, leavening and water, low whipping speed are added
To stir 8-12min under conditions of 80-110rpm, it is well mixed, forms dough, be eventually adding shortening, low whipping speed is
Continue to stir 4-6min under conditions of 80-110rpm.
6. preparation method according to claim 4, it is characterised in that the leavening of the step (a) is dry ferment, dry ferment
It is female to be stirred using preceding first be put into the liquid glucose that temperature is 30-40 DEG C, concentration is 0.5-1.5%, make dry ferment abundant
Activation.
7. preparation method according to claim 4, it is characterised in that the temperature that water is added in the step (a) is 20-30
℃。
8. preparation method according to claim 4, it is characterised in that fermentation condition is in the step (b)：Temperature is
28-30 DEG C, relative humidity 75-85%.
9. preparation method according to claim 4, it is characterised in that proofing condition in the step (d) is：Temperature is
35-38 DEG C, relative humidity be 80-85%.
10. preparation method according to claim 4, it is characterised in that baking is divided into three phases in the step (e)：
First stage, 110-120 DEG C of face fire, the fire in a stove before fuel is added is 250-260 DEG C, and baking time is 8-12min；Second stage, face fire 210-220
DEG C, 250-270 DEG C of the fire in a stove before fuel is added, baking time is 4-6min；Phase III, 180-200 DEG C of face fire, 140-160 DEG C of the fire in a stove before fuel is added, during baking
Between be 12-17min.
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| CN109169777A (en) * | 2018-11-12 | 2019-01-11 | 翁航 | A kind of production method of pitaya peel powder packet |
| CN114391558A (en) * | 2020-11-10 | 2022-04-26 | 江苏爸爸糖餐饮管理有限公司 | Low-calorie toast and preparation method thereof |
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| CN102007953A (en) * | 2010-12-19 | 2011-04-13 | 陕西天宝大豆食品技术研究所 | Soybean dietary fiber bread and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109169777A (en) * | 2018-11-12 | 2019-01-11 | 翁航 | A kind of production method of pitaya peel powder packet |
| CN114391558A (en) * | 2020-11-10 | 2022-04-26 | 江苏爸爸糖餐饮管理有限公司 | Low-calorie toast and preparation method thereof |
| CN114391558B (en) * | 2020-11-10 | 2024-03-26 | 江苏爸爸糖餐饮管理有限公司 | Low-calorie toast and preparation method thereof |
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