CN107125284A

CN107125284A - A kind of production method of yam bread

Info

Publication number: CN107125284A
Application number: CN201710528607.0A
Authority: CN
Inventors: 张云辉
Original assignee: Individual
Current assignee: Individual
Priority date: 2017-06-29
Filing date: 2017-06-29
Publication date: 2017-09-05
Also published as: CN107343516A; CN107136167A

Abstract

The present invention disclose the yam bread production method that a kind of brown stain is few, be of high nutritive value, its production stage include Chinese yam remove the peel, remove stain, clean after thinly slice, be soaked in the mannosan aqueous solution and pre-processed, freeze-drying, milling, yam flour and the flour under Chinese yam thin slice progress nitrogen environment fermented respectively and mixed fermentation is to last yam bread baking shaping.The present invention mainly develops a kind of yam bread production method for being used to carry out Chinese yam deep processing according to Chinese yam own characteristic, and this method can make the vast yam planting family in Wen County city remove the worry to Chinese yam market from, just Chinese yam is sold at home.

Description

A kind of production method of yam bread

Technical field

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

Background technology

Bread, is a kind of food for being milled with five cereals and making and heating and be made.Using 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 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, is mixed with other raw materials, low speed beats 3~4min of face, beats face 8min at a high speed； The dough behind face will be broken and stand 30min, and cut into 430g~450g doughs, round stand again is rubbed with the hands and mould is put into after 10~20min Tool, 90~130min is proofed under the conditions of 35 DEG C of temperature, humidity 85%；Up and down fire be 180~200 DEG C dry 30~35min i.e. Obtain finished product.The technical scheme is substantially along the production method for having continued traditional bread, the weak point of this kind 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, obtained Chinese yam pulp 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 higher wriggling adaptability, 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 mountain to the embedding effect of starch The yield of medicine 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 tea, but Chinese yam is rich in shallow lake Powder enzyme, if amylase can be destroyed with dietary alkali fermentation, so as to reduce the nutritive value of Chinese yam.

Henan Province Wen County most area is faintly acid soil, and illumination is moderate, and weather is gentle, and it is viscous more for the Chinese yam planted Sugared content, content of starch areas high 8% and 3.5% or so more other than same latitude.Many Chinese yam Specialty Co-operative Organizations have been set up at present, because This, how Chinese yam to be carried out deep processing in original producton location is one of the important topic of benefiting Wen County peasant.

The content of the invention

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

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

A, Chinese yam removed the peel, stain is removed, clean after be cut into Chinese yam thin slice of the thickness between 2~5mm；

B, Chinese yam thin slice inserted in material frame, and material frame is immersed into the mannosan water that 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 and be freeze-dried, vacuum refrigeration case precooling temperature is set For -35~-12 DEG C, the precooling time is 2~4 hours, and vacuum is set to 10~60Pa, and sublimation temperature is set to 40~55 DEG C, solution Eutectoid temperature is set to 58~65 DEG C, and nitrogen is filled with into vacuum refrigeration case when precooling starts；

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

E, by yam flour and yeast by weight being 1000：8~12 ratio and appropriate water, sugar and salt be mixed evenly into Row fermentation, is made Chinese yam powder ball；It is 500 by weight by flour and dietary alkali：3.5~4.5 ratio and appropriate water, sugar and Salt, which is mixed evenly, to be fermented, and dough is made；

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 be mixed and stirred for uniformly being left to ferment again 60~120 minutes than progress, be made dough, then dough divider is molded, Yam bread is made in 20~25 minutes in following 140 DEG C~150 DEG C of fire, 160 DEG C~170 DEG C bakings of getting angry in an oven.

The production method of further improved 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.

In the production method of further improved yam bread, step e, the consumption of yam flour and water is 5 by weight：3 ~3.5, the consumption of sugar and yam flour or flour is by weight 1：22~25, the consumption of flour and water is by weight being 5：3~ 3.5, the consumption of salt is the 1/2 of sugared consumption.

The production method of further improved 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 is replaced, 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 The weight ratio for stating Chinese medicine and water is 1：10~20.

Further improved 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 weight ratio of the Chinese medicine and water is 1：10~12.

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, Chinese yam thin slice is prevented Contacted with oxygen；Chinese yam thin slice drain simultaneously after is freeze-dried 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 Reduction, and yam flour 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：Yam bread fermentation water used is by the clarified solution after Chinese medicine steaming in the present invention Substitute, Chinese prescription mainly carries out increasing and decreasing what is obtained on the basis of Anxi County local experience side, 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 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.

Embodiment

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

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

A, the Chinese yam after excavation is dried 2 days after be put into stirring and washing inside service sink, 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 For 3.5mm；In this step, service sink, which is one, has open-topped Stainless Steel pond, and service sink is provided with water inlet and water outlet Mouthful, the slicer uses all steel efficient slicer that Guangzhou Xu Lang machinery plants produce.

B, Chinese yam thin slice inserted in material frame, and it is water-soluble for 1% mannosan that material frame is immersed into mass percent concentration Soaked 60 seconds in liquid, Chinese yam thin slice is stirred in immersion process makes its outer surface uniform by liquid, material frame is then 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 contacted fully with Chinese yam thin slice.Fermentation vat for accommodating the mannosan aqueous solution For open-topped rectangle structure, the fermentation vat can accommodate four material frames simultaneously and soak simultaneously, when a material frame is in charging When, second material frame is being drained in immersion, the 3rd material frame, and the 4th material frame is in discharging, and four material frames are alternately.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 and be freeze-dried, 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 input 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, are filled with nitrogen to replace household freezer into vacuum refrigeration case when precooling starts In air；The pallet-changing of the drying bed of household freezer thereon into mesh be more than 10mm Stainless Steel silk screen, precooling temperature- All it is possible in the range of 35~-12 DEG C, because Chinese yam harvesting season concentrates, therefore typically uses lower precooling temperature Degree, reduction precooling time, lyophilization time general control was at 1~2 hour, preferably at 1.5 hours to improve processing efficiency Within, then maintain sublimation temperature to be warming up to resolution temperature after 20 minutes, the parsing time is general at 1 hour or so, usually sees The solid-state relay of heating in household freezer is examined whether when work, or heating plate switch to keeping warm mode for a long time, explanation Parsing-desiccation is basically completed.

D, the yam flour 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 yam flour and yeast by weight being 1000：9 ratio and water, sugared and salt are mixed evenly and sent out Ferment, is made Chinese yam powder ball, is 500 by weight by flour and dietary alkali：3.5 ratio and water, sugared and salt are mixed evenly Fermented, dough is made；The mixed proportion of yam flour 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 yam flour/flour is weight ratio 1：25 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 yam flour：By Chinese yam powder ball：Dough For 1：3 weight is mixed and stirred for uniformly being left to ferment again 90 minutes than progress, and dough is made, then dough divider is molded, Following 150 DEG C of fire, 160 DEG C of bakings of getting angry can be prepared by yam bread in 25 minutes in an oven.

In above steps, because weather, temperature, humidity, the experience of baker, bread flavor are different, each bread Manufacture craft parameter accordingly set whole within the scope of the energy number that limits of the present invention, it can realize the purpose of the present invention, in addition The yeast ferment effect that has in such as fermentation time, production practices is simultaneously bad, and the fermentation time of yam flour 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.

As another embodiment of the present invention, the water that fermentation is used in previous embodiment is the Chinese medicine group by following weight parts Clarified solution made from 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 weight ratio of the Chinese medicine and water is 1：10.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 to digest, based on tonifying lung gas, heat-clearing Eradicates are wet, recommendation is used as the common people The health food of noncontinuity is bought and edible on dining table.

Wherein, in the present invention, the mesh of the present invention can be achieved in each raw material components of the Chinese medicine 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 weight ratio of the Chinese medicine and water is 1：10~20.

Claims

1. a kind of production method of yam bread, it is characterised in that comprise the following steps：A, Chinese yam removed the peel, stain is removed, cleans Chinese yam thin slice of the thickness between 2~5mm is cut into afterwards；B, Chinese yam thin slice inserted in material frame, and material frame is immersed into mass percent Concentration stirs Chinese yam thin slice to be soaked 20~60 seconds in 0.5%~1% mannosan aqueous solution, in immersion process to be made outside it Surface is uniform by liquid, and material frame then is hung into liquid level drain well；C, will drain after Chinese yam thin slice be put into vacuum refrigeration case It is freeze-dried, vacuum refrigeration case precooling temperature is set to -35~-12 DEG C, and the precooling time is 2~4 hours, and vacuum is set For 10~60Pa, sublimation temperature is set to 40~55 DEG C, and resolution temperature is set to 58~65 DEG C, i.e. to vacuum refrigeration when precooling starts Nitrogen is filled with case；D, the yam flour that the Chinese yam thin slice after freeze-drying is worn into 130~150 mesh by flour mill；E, Jiang Shan Medicinal powder is 1000 by weight with yeast：8~12 ratio and appropriate water, sugar and salt are mixed evenly and fermented, and make Obtain Chinese yam powder ball；It is 500 by weight by flour and dietary alkali：3.5~4.5 ratio and appropriate water, sugar and salt mixing are stirred Mix and uniformly fermented, dough is made；F, by step e Chinese yam powder ball and dough respectively fermentation 20~30 minutes after, press Chinese yam powder ball：Dough is 1：3~5 weight is mixed and stirred for uniformly being left to ferment again 60~120 minutes than progress, and face is made Dough divider, is then molded by group, in an oven following 140 DEG C~150 DEG C of fire, 160 DEG C~170 DEG C 20~25 points of bakings of getting angry Clock is that yam bread is made.

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