CN107136169A - A kind of lactic acid bacteria bread and preparation method thereof - Google Patents
A kind of lactic acid bacteria bread and preparation method thereof Download PDFInfo
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- CN107136169A CN107136169A CN201710537236.2A CN201710537236A CN107136169A CN 107136169 A CN107136169 A CN 107136169A CN 201710537236 A CN201710537236 A CN 201710537236A CN 107136169 A CN107136169 A CN 107136169A
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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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
-
- 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
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
Abstract
The invention discloses a kind of lactic acid bacteria bread, the raw materials such as the microcapsules prepared by the parts by weight of high-strength flour 1.8, the parts by weight of egg 3 and using 6~15 the first cream of parts by weight as capsule-core material are made, above-mentioned raw materials make through dough, rolling, cutting, original shaping, proof shaping and baking after form bread, in bread after ready second cream is toasted as note heart material injection again, and then complete the making of the lactic acid bacteria bread of the present invention.First cream and the second cream are dismissed by raw materials such as prefabricated lactobacillus suspensions to be made, the lactic acid bacteria bread of the present invention, include the first cream containing biodiasmin in dough, first cream is prepared into microcapsules as capsule heart material by microencapsulation technology, so as to avoid the biodiasmin in dough from being lost activity in high-temperature baking characteristic so that lactic acid bacteria when edible with its stomach invigorating, help digestion isoreactivity characteristic.First cream and the second cream can produce the edible taste of uniqueness using two kinds of different processing modes.
Description
Technical field
The present invention relates to a kind of bread process technology, more particularly to a kind of lactic acid bacteria bread and preparation method thereof.
Background technology
Bread, is a kind of food for being made with five cereals (being usually wheat class) milling and being heated and being made.Based on wheat flour
Raw material is wanted, with yeast, egg, grease etc. for auxiliary material, adds water and is modulated into dough, by fermentation, integer, is molded, bakes, cooling down
The bakery product that process is processed, contains carbohydrate, protein, fat, vitamin and calcium, potassium, phosphorus, sodium, magnesium, selenium etc.
Mineral matter, instant is one of cake of people's most often to eat.With the development in epoch, the improvement of people's living standards and
The enhancing of health care consciousness, selection of the people to bread is meeting the demand allayed one's hunger simultaneously, more focuses on other effects of bread, this
Manufacturing process to bread proposes new problem.
Occur in that lactic acid bacteria contained in a kind of lactic acid bacteria bread, such bread primarily as generation currently on the market
The substance migration of ferment local-flavor, and stomach invigorating that lactic acid bacteria has, help digestion, improve immunity isoreactivity characteristic then can be in high-temperature baking
Lost afterwards because of inactivation.
The content of the invention
In view of this, lactic bacteria activity characteristic can be retained it is an object of the invention to provide one kind, i.e., with stomach invigorating, disappeared
Lactic acid bacteria bread of health-care effect such as food, raising immunity and preparation method thereof.
In order to reach above-mentioned purpose, solution of the invention is：
A kind of lactic acid bacteria bread, is made up of the raw material of following parts by weight：3 parts of egg, the first 0.9 part of white granulated sugar, high fructose corn
0.3 part of slurry, 0.4 part of yeast, 0.02 part of fine salt, 1.8 parts of high-strength flour, 0.65 part of malt syrup, 0.51 part of palm oil, pure water 4
Part, the first 6~15 parts of cream；
Wherein, first cream is made up of blended dismiss of raw material of following weight ratio：12 parts of shortening, it is prefabricated
4 parts of 0.25 part of lactobacillus suspension, 10 parts of maltitol and the second white granulated sugar；First cream passes through microencapsulation as capsule heart material
Technology is prepared into microcapsules, and the wall material of this microcapsules uses high temperature resistant food-grade wall material.
Also include the second cream of the note heart material as bread, second cream is passed through by the raw material of following weight ratio
Mixing, which is dismissed, to be made：4 parts of 12 parts of shortening, prefabricated 0.25 part of lactobacillus suspension, 10 parts of maltitol and the second white granulated sugar.
A kind of preparation method of lactic acid bacteria bread, comprises the following steps：
(1) dough makes：3 parts of egg, the first 0.9 part of white granulated sugar, 0.3 part of fructose syrup, yeast are weighed by weight proportion
0.4 part, 0.02 part of fine salt, 1.8 parts of high-strength flour, 0.65 part of malt syrup, 0.51 part of palm oil, 4 parts of pure water, and with 6~
The microcapsules that 15 part of first cream is prepared as capsule-core material, are well mixed, and pour into quick stirring 19-23min, stirring in dough mixing machine
Speed is 130~140r/min, and stirring forms dough after finishing, and dough is put into roll squeezer；
Wherein, first cream is made up of blended dismiss of raw material of following weight ratio：12 parts of shortening, it is prefabricated
4 parts of 0.25 part of lactobacillus suspension, 10 parts of maltitol and the second white granulated sugar；The wall material of the microcapsules uses high temperature resistant food-grade wall
Material；
(2) rolling：Nip is adjusted by the distance of setting, dough carries out tabletting using continuous rolling mode, formed
Face band, in whole roll milling process, there is the process of 2 face bands, 90 ° of steerings, to ensure face band on horizontal direction and longitudinal direction
Uniform force；
(3) cut：The small dough unit of weight needed for face band is divided into by noodle cutter；
(4) original shaping：Small dough unit after cutting is carried out respectively to rub round operation with the hands, makes small dough unit by rubbing circle with the hands
Outer surface formed one layer of smooth skins；
(5) shaping is proofed：The small dough unit rubbed with the hands after circle is delivered in proofing box by transport mechanism, the temperature inside the box is proofed
It is set to：32~38 DEG C, humidity is set to RH80~99%, and proofing period is 90min；
(6) toast：The dough after shaping will be proofed and baking is transmitted to tunnel oven by conveyer belt, baking temperature is
150~170 DEG C, baking time is 10~12min；
(7) heart is noted：Bread after baking goes out after oven, cooling, and into note heart district, ready second cream is delivered to
Note in scheming hopper, the note heart amount of each piston is regulated by estimated injection rate, operating air pressure is adjusted to 2.5kg/cm2, discharging
Air pressure adjustment is to 1.8kg/cm2, the lower material pin mouthful for noting the material-feeding needle of scheming corresponds to the center position of bread, then material-feeding needle
Syringe needle insertion bread in 30mm when, piston promote the second cream injection bread in, finally extract out material-feeding needle complete bread note
Heart process；
Wherein, second cream is made up of blended dismiss of raw material of following weight ratio：12 parts of shortening, it is prefabricated
4 parts of 0.25 part of lactobacillus suspension, 10 parts of maltitol and the second white granulated sugar；
(8) pack：Note the bread after the heart and further enter packaging process.
The tunnel oven includes three areas accepted successively, and a respectively area, 2nd area and 3rd area proof the face after shaping
Group is transmitted in the tunnel oven by guipure and successively at the uniform velocity by above three area, the equal length in each area sets one
The baking temperature in area is 155-170 DEG C, and the baking temperature in 2nd area is 168-183 DEG C, and the baking temperature in 3rd area is 150-170 DEG C.
The particle diameter of the microcapsules is 5~200um, and the microcapsules use high temperature resistant and water-insoluble wall material.
The wall material is the compound of chitosan and maltose.
After adopting the above technical scheme, a kind of lactic acid bacteria bread of the invention, the raw material of dough is included containing active lactic acid
The first cream of bacterium, the first cream is prepared into microcapsules as capsule heart material by microencapsulation technology, and the wall material of microcapsules is used
High temperature resistant food-grade wall material, so as to avoid the biodiasmin in dough from losing lactic bacteria activity characteristic in high-temperature baking, makes
Lactic acid bacteria when edible with its stomach invigorating, help digestion isoreactivity characteristic.
Further, in the present invention, the second cream used as note heart material also contains biodiasmin, due to the second milk
Oil is just injected in bread after baking as note heart material, and biodiasmin therein will not be influenceed by high temperature, so as to further
Strengthen the activity characteristic of lactic acid bacteria in bread.Moreover, the first cream and the second cream can be produced using two kinds of different processing modes
Raw unique edible taste.
Embodiment
In order to which technical scheme is explained further, the present invention is explained in detail below by specific embodiment
State.
First, the making of cream
In the present invention, cream used is divided into the first cream of the capsule heart material as microcapsules, and is used as note heart material
Second cream.First cream and the second cream are made by the raw material of following weight ratio：12 parts of shortening, pre- lactic acid producing bacteria
4 parts of 0.25 part of liquid, 10 parts of maltitol and the second white granulated sugar.
The preparation method of first cream and the second cream is identical, specific as follows：By 12 parts of shortening, prefabricated lactobacillus suspension
0.25 part, 4 parts of 10 parts of maltitol and the second white granulated sugar are poured into cream frothing machine successively, quick stirring, and mixing time is 3~
5min, mixing speed is 200r/min.Stirring forms each raw material in cream, cream and is well mixed after finishing, milk oil meter face has light
Pool, the weight of the weight/mono- glass water of cream proportion 0.45~0.55, wherein cream proportion=mono- glass cream.Then cream is thrown
It is standby in material bin.
The cream being made contains biodiasmin, can as microcapsules capsule-core material, or as directly noting the heart
Note heart material.It should be noted that the processing and fabricating of microcapsules is using conventional food micro capsule technology, according to capsule-core material such as heat
The characteristics such as quick property, hydrophobicity, and microcapsules the factor such as application environment, the wall material of the selection microcapsules of adaptability and corresponding
Processing method etc..In the present invention, the microcapsules of the first cream of embedding may be selected using the compound of chitosan and maltose as food
Level wall material, the wall material is high temperature resistant and water-insoluble wall material.Using the first cream containing biodiasmin as capsule in the present invention
Core material, microcapsules are made by process technologies such as pore membrane extrusions.Microcapsules Size can be 5~200um, can be according to reality in production
Border situation carries out selection production.Due to the material that the cream containing biodiasmin is thermally labile, its microencapsulation can be protected
Shield biodiasmin is inactivated from the destruction of high temperature at high temperature, is caused to influence its stomach invigorating, is helped digestion, improves the health cares such as immunity
Function.
, can be in after the processing of product when the second cream containing biodiasmin is directly as note heart material in the present invention
Phase carries out note heart operation again, and the note heart is carried out again after the completion of such as toasting, and can so avoid the biodiasmin in cream because high temperature dries
Bake and inactivate, that is, influence its healthcare function.
It should be noted that the prefabricated lactobacillus suspension used in the present invention contains biodiasmin, its content of lactic acid bacteria
For 2 × 108CFU/ML~3 × 108CFU/ML。
2nd, bread-making methods
A kind of lactic acid bacteria bread of the present invention uses above-mentioned first cream and the second cream, the preparation method of lactic acid bacteria bread,
Comprise the following steps：
(1) dough makes：3 parts of egg, the first 0.9 part of white granulated sugar, 0.3 part of fructose syrup, yeast are weighed by weight proportion
0.4 part, 0.02 part of fine salt, 1.8 parts of high-strength flour, 0.65 part of malt syrup, 0.51 part of palm oil, 4 parts of pure water, and with 6~
The microcapsules that 15 part of first cream is prepared as capsule-core material, are well mixed, and pour into 19~23min of stirring in dough mixing machine, stirring speed
Spend for 130~140r/min, stirring finishes rear shape
Into dough, dough is put into roll squeezer；
(2) rolling：Nip is adjusted by the distance of setting, dough carries out tabletting using continuous rolling mode, specifically
, roll squeezer has a plurality of rollers, and a plurality of rollers carry out rolling to dough and carry out tabletting, and dough is thinning by thickness, and forming thickness is
2.5mm face band, nip can be adjusted according to the rolling thickness of face band；The conveyer belt of roll squeezer is provided with transfer,
Face band can be caused to occur 90 ° of steerings, in whole roll milling process, have the process of 2 face bands, 90 ° of steerings, to ensure that face band exists
Horizontal direction and uniform force on longitudinal direction；It should be noted that the quantity of roll squeezer central roll can be according to actual production demand
It is configured, roller gap can carry out adaptability according to needed for production product and be adjusted flexibly.
(3) cut：The small dough unit of weight needed for face band is divided into by noodle cutter；
(4) original shaping：Small dough unit after cutting is carried out respectively to rub round operation with the hands, makes small dough unit by rubbing circle with the hands
Outer surface formed one layer of smooth skins.The gas produced beneficial to fermentation is retained, and make dough expansion.Smooth epidermis is also favourable
When subsequently shaping is being proofed the surface of dough will not adhesion, make that the bread epidermis of follow-up finished product is smooth, interior tissue also can
It is more uniform.It should be noted that each small dough rub with the hands bowlder as far as possible without or less use flour, flour can be used for anti-sticking, face
Powder consumption is up to the 1% of corresponding small dough weight, in order to avoid occurring larger cavity inside bread, stranding bowlder is exerted oneself need to be uniform.
(5) shaping is proofed：The small dough unit rubbed with the hands after circle is delivered in proofing box by transport mechanism, the temperature inside the box is proofed
It is set to：32~38 DEG C, humidity is set to RH80~99%, and proofing period is 90min, it is necessary to explanation, the too high meeting of proofing temperature
Cause the inside and outside temperature difference of small dough unit larger, cause dough leavening uneven, dough interior tissue can be caused fineless and smooth etc.；
Temperature is too low, proofs speed slowly, proofing period is longer, can also make the bread molding effect after proofing poor, in flat.Proof
When should be noted that can not make dough leavening excessively, proof excessive bread interior tissue is coarse, and shape is not full etc..
(6) toast：The dough proofed after shaping is transmitted to tunnel oven, tunnel oven by conveyer belt, the tunnel is baked
Stove includes three areas accepted successively, and a respectively area, 2nd area and 3rd area, the bread proofed are passed in tunnel oven by guipure
Send and successively at the uniform velocity by above three area, therefore the equal length in each area, proofs the dough after shaping in the baking of respective area
The roasting time is equal, and the baking temperature for setting an area is 155-170 DEG C, and the baking temperature in 2nd area is 168-183 DEG C, the baking in 3rd area
Temperature is 150-170 DEG C, and the bread proofed is 10~12min in the transmission time in tunnel oven, i.e. baking time；
(7) heart is noted：Bread after baking goes out after oven, cooling, and into note heart district, ready second cream is delivered to
Note in scheming hopper, the bread after being toasted according to the weight of the bread after baking by 32g injects the weight part ratio of the cream of 8g second
Example the second cream of injection, regulates the note heart amount of each piston to control injection rate, specifically, operating air pressure is adjusted to 2.5kg/
cm2, discharging air pressure adjustment to 1.8kg/cm2, the lower material pin mouthful for noting the material-feeding needle of scheming corresponds to the center position of bread, so
Afterwards in the syringe needle insertion bread of material-feeding needle during 30mm, piston is promoted in slurry, i.e. the second cream injection bread.Need explanation
It is to need to note the heart according to position to the convenience of the syringe needle of the note heart amount Adaptive Control material-feeding needle when material feeding and will not destroy
Bread mold is worn in the position of bread structure, too low can note, it is too high if not easy fitted, cream is difficult to injection bread center position
Put, cause to rack bread surface, cream leakage.Finally extract the note heart process that material-feeding needle completes bread out；
(8) pack：Note the bread after the heart and further enter packaging process.
The lactic acid bread of the present invention also added lactic acid bacteria, carry significantly on the basis of using egg, flour as primary raw material
The effect that high bread has edible and stomach invigorating concurrently, helps digestion, improves the health cares such as immunity, regulation composition of gut flora, maintenance are micro-
The ecological balance, so as to improve gastrointestinal function；Improve food digestion rate and biological value；Serum cholesterol is reduced, endogenous toxic material is controlled
Element；Suppress corrupt bacteria growing in enteron aisle：Improve immunity of organisms etc..Bread produced by the present invention is excellent, special taste, battalion
Support value high, be adapted to various people and eat.
As capsule-core material by the first cream microencapsulation, that is, microcapsules are made in the first cream of the present invention；Second cream is straight
Connect for noting the heart, i.e., as note heart material.When microcapsules are made and being eaten as the cream of note heart material, mouthfeel is different, and the two is tied
After conjunction, the taste of uniqueness is more produced.
Above-described embodiment and non-limiting formula of the invention and preparation method, the ordinary skill people of any art
Appropriate change or modification that member is done to it, all should be regarded as not departing from the patent category of the present invention.
Claims (6)
1. a kind of lactic acid bacteria bread, it is characterised in that：It is made up of the raw material of following parts by weight：8 parts of flour, 3 parts of egg, first is white
0.9 part of granulated sugar, 0.3 part of fructose syrup, 0.4 part of yeast, 0.02 part of fine salt, 1.8 parts of high-strength flour, 0.65 part of malt syrup, palm
0.51 part of oil, 4 parts of pure water, and 6~15 parts of the first cream；
Wherein, first cream is made up of blended dismiss of raw material of following weight ratio：12 parts of shortening, prefabricated lactic acid
4 parts of 0.25 part of bacterium solution, 10 parts of maltitol and the second white granulated sugar；First cream passes through microencapsulation technology as capsule heart material
Microcapsules are prepared into, the wall material of this microcapsules uses high temperature resistant food-grade wall material.
2. a kind of lactic acid bacteria bread according to claim 1, it is characterised in that：Also include the of the note heart material as bread
Two cream, second cream is made up of blended dismiss of raw material of following weight ratio：12 parts of shortening, pre- lactic acid producing bacteria
4 parts of 0.25 part of liquid, 10 parts of maltitol and the second white granulated sugar.
3. a kind of preparation method of lactic acid bacteria bread, it is characterised in that comprise the following steps：
(1) dough makes：3 parts of egg, the first 0.9 part of white granulated sugar, 0.3 part of fructose syrup, yeast 0.4 are weighed by weight proportion
Part, 0.02 part of fine salt, 1.8 parts of high-strength flour, 0.65 part of malt syrup, 0.51 part of palm oil, 4 parts of pure water, and with 6~15
The microcapsules that the first cream of part is prepared as capsule-core material, are well mixed, and pour into quick stirring 19-23min in dough mixing machine, and stirring is fast
Spend for 130~140r/min, stirring forms dough after finishing, dough is put into roll squeezer；
Wherein, first cream is made up of blended dismiss of raw material of following weight ratio：12 parts of shortening, prefabricated lactic acid
4 parts of 0.25 part of bacterium solution, 10 parts of maltitol and the second white granulated sugar；The wall material of the microcapsules uses high temperature resistant food-grade wall material；
(2) rolling：Nip is adjusted by the distance of setting, dough carries out tabletting using continuous rolling mode, forms face band,
In whole roll milling process, there is the process of 2 face bands, 90 ° of steerings, to ensure face band stress on horizontal direction and longitudinal direction
Uniformly；
(3) cut：The small dough unit of weight needed for face band is divided into by noodle cutter；
(4) original shaping：Small dough unit after cutting is carried out respectively to rub round operation with the hands, makes the outer of small dough unit by rubbing circle with the hands
Surface forms one layer of smooth skins；
(5) shaping is proofed：The small dough unit rubbed with the hands after circle is delivered in proofing box by transport mechanism, the temperature inside the box is proofed and sets
For：32~38 DEG C, humidity is set to RH80~99%, and proofing period is 90min；
(6) toast：The dough after shaping will be proofed baking is transmitted to tunnel oven by conveyer belt, baking temperature for 150~
170 DEG C, baking time is 10~12min；
(7) heart is noted：Bread after baking goes out after oven, cooling, and into note heart district, ready second cream is delivered into the note heart
In machine hopper, the note heart amount of each piston is regulated by estimated injection rate, operating air pressure is adjusted to 2.5kg/cm2, discharge air pressure
Adjust to 1.8kg/cm2, note the material-feeding needle of scheming lower material pin mouthful correspond to bread center position, then material-feeding needle pin
In head insertion bread during 30mm, piston is promoted in the second cream injection bread, finally extracts the note heart work that material-feeding needle completes bread out
Sequence；
Wherein, second cream is made up of blended dismiss of raw material of following weight ratio：12 parts of shortening, prefabricated lactic acid
4 parts of 0.25 part of bacterium solution, 10 parts of maltitol and the second white granulated sugar；
(8) pack：Note the bread after the heart and further enter packaging process.
4. a kind of preparation method of lactic acid bacteria bread according to claim 3, it is characterised in that：The tunnel oven includes
Three areas accepted successively, a respectively area, 2nd area and 3rd area proof the dough after shaping in the tunnel oven by guipure
Transmit and successively at the uniform velocity by above three area, the equal length in each area, the baking temperature for setting an area be 155-170 DEG C,
The baking temperature in 2nd area is 168-183 DEG C, and the baking temperature in 3rd area is 150-170 DEG C.
5. a kind of preparation method of lactic acid bacteria bread according to claim 3, it is characterised in that：The particle diameter of the microcapsules
For 5~200um, the microcapsules use high temperature resistant and water-insoluble wall material.
6. a kind of preparation method of lactic acid bacteria bread according to claim 5, it is characterised in that：The wall material is chitosan
With the compound of maltose.
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| CN112889875A (en) * | 2021-02-26 | 2021-06-04 | 安徽盼盼食品有限公司 | Preparation method of anthocyanin-rich fermented bread |
| CN115211450A (en) * | 2022-07-12 | 2022-10-21 | 蔡煜邦 | Processing method of baking energy bar containing lactobacillus |
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| CN110692685A (en) * | 2019-10-14 | 2020-01-17 | 福建达利食品科技有限公司 | Baking-resistant chocolate filling and preparation method thereof |
| CN112889875A (en) * | 2021-02-26 | 2021-06-04 | 安徽盼盼食品有限公司 | Preparation method of anthocyanin-rich fermented bread |
| CN115211450A (en) * | 2022-07-12 | 2022-10-21 | 蔡煜邦 | Processing method of baking energy bar containing lactobacillus |
| CN115211450B (en) * | 2022-07-12 | 2024-02-02 | 蔡煜邦 | Processing method of baking energy bar containing lactic acid bacteria |
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Application publication date: 20170908 |