CN107183119B - Matcha bread and making method thereof - Google Patents

Matcha bread and making method thereof Download PDF

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Publication number
CN107183119B
CN107183119B CN201710497710.3A CN201710497710A CN107183119B CN 107183119 B CN107183119 B CN 107183119B CN 201710497710 A CN201710497710 A CN 201710497710A CN 107183119 B CN107183119 B CN 107183119B
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parts
powder
bread
matcha
juice
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CN107183119A (en
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杨郑州
谢晓娜
黄斌
宁姗
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Baise University
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Baise University
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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
    • 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
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • 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
    • 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
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/265—Vegetable proteins from cereals, flour, bran
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/268—Hydrolysates from proteins
    • 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
    • A21D2/30—Organic phosphorus compounds
    • A21D2/32—Phosphatides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants

Abstract

The invention relates to the technical field of food processing, in particular to matcha bread and a preparation method thereof, and the matcha bread is mainly prepared from strong flour, matcha powder, soybean powder, wheat gluten, balsam pear powder, stevia rebaudiana powder, hawthorn powder, bitter orange powder, citronella powder, eucalyptus globulus labill powder, sophora flower bud powder, plum juice, ammonium chloride, ammonium carbonate, distilled glyceryl monostearate, cephalin, sodium propionate, heme iron, casein phosphopeptide, maltitol, active dry yeast, mirror pectin, sucrose, maltose, eggs, milk powder, butter, sesame oil, rice bran oil and other raw materials through the steps of raw material treatment, mixing, kneading, fermentation, cutting, baking and the like. The matcha bread has scientific and reasonable raw material formula, long shelf life, high nutritive value, fragrant, sweet and delicious taste, leavening and toughness, promotes gastrointestinal absorption of digestive system, is a health-care nutritional food, and has simple preparation method and easy preparation.

Description

Matcha bread and making method thereof
Technical Field
The invention relates to the technical field of food processing, in particular to matcha bread and a making method thereof.
Background
With the acceleration of the pace of life of people, bread becomes breakfast which is favored by people, and the bread becomes one of the most frequently eaten foods in daily life regardless of being used as staple food, snack or snack, but the common problems are short shelf life and incomplete nutrition.
The matcha is the green tea powder ground into micro powder by natural stone, and is the freshest and most nutritious tea product so far. The matcha has no additive, preservative and artificial pigment, is used as a nutrition enhancer and a natural pigment additive except for direct drinking, is widely used in various industries such as food, health care products, cosmetics and the like, and derives a variety of matcha desserts. The matcha powder contains rich nutrient components and trace elements which are necessary for human bodies, and the main components of the matcha powder are tea polyphenol, caffeine, free amino acids, chlorophyll, proteins, aromatic substances, cellulose, a plurality of vitamins and trace elements, has the effects of helping digestion and relieving greasiness, losing weight and beautifying, resisting bacteria and oxidation and the like, and is popular with women who love beauty at present.
Disclosure of Invention
The invention aims to: aiming at the problems, the matcha bread and the preparation method thereof are provided, the raw material formula is scientific and reasonable, the shelf life is long, the nutritive value is high, the taste is sweet and delicious, the bread is fluffy and tough, the gastrointestinal absorption of a digestive system is promoted, and the matcha bread is a health-care nutritional food, and the preparation method is simple and is easy to prepare.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
matcha bread is mainly prepared from the following raw materials in parts by weight: 80-100 parts of strong flour, 25-30 parts of matcha powder, 17-20 parts of soybean powder, 15-20 parts of wheat gluten, 10-13 parts of bitter gourd powder, 20-23 parts of stevia powder, 13-15 parts of hawthorn powder, 3-4 parts of daidaidai powder, 3-4 parts of citronella powder, 3-4 parts of eucalyptus globulus powder, 3-4 parts of sophora flower bud powder, 15-17 parts of plum juice, 1-1.5 parts of ammonium chloride, 1-2 parts of ammonium carbonate, 1.5-2 parts of distilled glyceryl monostearate, 0.5-1 part of cephalin, 0.3-0.5 part of sodium propionate, 0.5-0.7 part of heme iron, 0.5-0.7 part of casein phosphopeptide, 0.5-0.7 part of maltitol, 1-2 parts of active dry yeast, 20-30 parts of pectin, 5-7 parts of sucrose, 5-7 parts of maltose, 3-4 parts of eggs, 20-25 parts of milk powder, 6-10 parts of butter, 3-5 parts of sesame oil, 3-5 parts of rice bran oil, 5-10 parts of salt and 35-45 parts of water.
Preferably, the feed is mainly prepared from the following raw materials in parts by weight: 90 parts of high gluten flour, 27 parts of matcha powder, 18.5 parts of soybean powder, 17 parts of wheat gluten, 11.5 parts of bitter gourd powder, 21.5 parts of stevia powder, 14 parts of hawthorn powder, 3.5 parts of daidai powder, 3.5 parts of citronella powder, 3.5 parts of eucalyptus globulus powder, 3.5 parts of sophora flower bud powder, 16 parts of plum juice, 1.3 parts of ammonium chloride, 1.5 parts of ammonium carbonate, 1.7 parts of distilled glycerol monostearate, 0.7 part of cephalin, 0.4 part of sodium propionate, 0.6 part of heme iron, 0.6 part of casein phosphopeptide, 0.6 part of maltitol, 1.5 parts of active dry yeast, 25 parts of mirror pectin, 6 parts of sucrose, 6 parts of maltose, 3.5 parts of eggs, 23 parts of milk powder, 8 parts of butter, 4 parts of sesame oil, 4 parts of rice bran oil, 7 parts of salt and 40 parts of water.
Preferably, the mirror pectin is mainly prepared from the following raw materials in parts by weight: 30-40 parts of gilliding powder, 7-10 parts of starch paste, 15-20 parts of lemon juice, 17-20 parts of orange juice, 20-25 parts of mulberry juice, 10-15 parts of condensed milk, 2-3 parts of chitosan, 5-7 parts of soybean oil, 5-7 parts of castor oil and 15-20 parts of honey.
Preferably, the mirror pectin is mainly prepared from the following raw materials in parts by weight: 35 parts of Jili Ding powder, 8.5 parts of starch paste, 17 parts of lemon juice, 18.5 parts of orange juice, 23 parts of mulberry juice, 13 parts of condensed milk, 2.5 parts of chitosan, 6 parts of soybean oil, 6 parts of castor oil and 17 parts of honey.
The making method of the matcha bread specifically comprises the following steps:
(1) cleaning fresh fructus Momordicae Charantiae, removing seeds, slicing, soaking in ice saline water for 7-10min, taking out, rinsing, squeezing to obtain juice, squeezing and filtering with filter cloth, standing the filtrate, siphoning out supernatant, passing the supernatant through adsorption column filled with macroporous resin, collecting effluent, repeating the operation for 2-3 times, mixing the effluent, mixing to obtain fructus Momordicae Charantiae extractive solution, and spray drying to obtain fructus Momordicae Charantiae powder;
(2) removing impurities from fresh stevia, hawthorn, daidai, citronella, eucalyptus globulus and sophora bud, cleaning, soaking in normal saline, rinsing, soaking in a mixed solution prepared by mixing edible vinegar and white spirit in an equal volume ratio for 10-15min, fishing out, rinsing, dehydrating, draining, drying in a microwave oven at 100-120 ℃, grinding and sieving to prepare mixed powder for later use;
(3) cleaning fresh mume fructus and fructus Pruni Salicinae, removing core, soaking in normal saline, rinsing, mincing respectively, soaking in Chinese liquor, sealing, refrigerating for 1-2 days, and separating liquid and residue to obtain mume fructus juice and fructus Pruni Salicinae juice;
(4) dissolving ammonium chloride, ammonium carbonate, sucrose and maltose in warm water, adding active dry yeast, mixing, and activating to obtain fermentation broth;
(5) breaking eggs, removing shell, continuously stirring to foam, adding into milk powder, adding distilled glyceryl monostearate and cephalin, stirring continuously, and emulsifying to obtain emulsion;
(6) mixing high gluten flour, sodium propionate, heme iron, casein phosphopeptide and maltitol, stirring until the mixture is fully and uniformly mixed, then adding plum juice, fermentation liquor, emulsion, salt and water, continuously kneading dough until the dough is smooth and not sticky, then adding dissolved butter, sesame oil and rice bran oil, continuously kneading until the grease is uniform, finally adding matcha powder, soybean meal, wheat gluten powder, bitter gourd powder and mixed powder, continuously kneading until the dough is elastic until the dough can be pulled into a semitransparent net structure, and preparing gluten dough for later use;
(7) putting gluten dough into an atomized bread fermentation box, fermenting for 40-50min at the temperature of 26-30 ℃ and the relative humidity of 75-85%, continuously extruding the dough by hands to exhaust after fermenting to 2-3 times, dividing the gluten dough into small balls after exhausting, twisting into round shapes, and sending into a fermentation box for fermentation for later use;
(8) putting the proofed bread blanks into a baking mould coated with oil, putting the bread blanks into an oven for baking, discharging and cooling for later use;
(9) cleaning fresh lemon, orange and mulberry, juicing, mixing, adding the mixture into the Geliding powder, continuing to add starch paste, condensed milk, chitosan, soybean oil, castor oil and honey after the Geliding powder expands and grows up, heating and stirring the mixture till the mixture is completely melted to prepare mirror pectin for later use;
(10) and uniformly coating the mirror pectin on the surface of the baked bread when the bread is hot, and packaging after the mirror pectin is adhered to the surface of the bread and does not flow to obtain the matcha bread.
Preferably, the mesh number of the filter cloth in the step (1) is 20-25 meshes, the standing temperature is-5-0 ℃, and the time is 10-12 h.
Preferably, the volume ratio of the balsam pear extracting solution to the macroporous resin in the step (1) is 30:1, and the speed of an effluent liquid is controlled to be 2.5-3.5L/h.
Preferably, the baking in step (8) is divided into three stages: the first stage, the upper fire is at 150 ℃ and the lower fire is at 180 ℃ and the baking time is 20-25 min; the second stage, the upper fire is 230 ℃ and the lower fire is 270 ℃ and the baking time is 7-10 min; in the third stage, the upper fire is 190 ℃ and the lower fire is 160 ℃ and 140 ℃, and the baking time is 10-15 min.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:
the matcha bread is mainly prepared from high gluten flour, matcha powder, soybean powder, wheat gluten, bitter gourd powder, stevia rebaudiana powder, hawthorn powder, daidai powder, citronella powder, eucalyptus globulus labill powder, sophora flower bud powder, plum juice, ammonium chloride, ammonium carbonate, distilled glyceryl monostearate, cephalin, sodium propionate, heme iron, casein phosphopeptide, maltitol, active dry yeast, mirror pectin, sucrose, maltose, eggs, milk powder, butter, sesame oil, rice bran oil and other raw materials through the steps of raw material treatment, mixing, kneading, fermentation, cutting, baking and the like.
The matcha bread contains rich nutritional ingredients and trace elements which are necessary for a human body, and the main ingredients of the matcha bread are tea polyphenol, caffeine, free amino acids, chlorophyll, proteins, aromatic substances, cellulose, multiple vitamins and trace elements, so that the matcha bread has the effects of helping digestion, removing greasiness, losing weight, beautifying, resisting bacteria, resisting oxidation and the like, the nutritional value of the matcha bread is increased, and the shelf life is effectively prolonged; the soybean flour is rich in nutritional ingredients such as protein and unsaturated fatty acid, has good water absorption and oil absorption, can effectively prevent bread from aging, not only improves the nutritional value of the bread, but also makes the bread soft in texture and improves the taste and flavor; the vital gluten has extremely high protein content, contains 15 essential amino acids, starch, fat, mineral substances and other nutrient components, obviously increases the nutrient components of the bread, has viscoelasticity, extensibility, film formability, water absorption and good mechanical property, can improve the strength and mixing property of dough, can preserve air to control the swelling degree, improve the volume, the uniformity and the texture of the bread, increase the toughness, and improve the softness and the shelf life of the bread; the bitter gourd powder is bitter in taste and cold in nature, contains rich nutritional ingredients such as vitamin C, picrin and bitter essence, has the effects of clearing heat and toxic materials, tonifying liver and kidney, clearing heart fire and improving eyesight, relieving restlessness and quenching thirst, relieving fatigue, beautifying and tendering skin, reducing blood sugar, nourishing blood and liver, resisting cancer and the like, and can effectively inhibit bacteria such as escherichia coli, bacillus subtilis, staphylococcus aureus, penicillium and the like due to bacteriostatic ingredients such as bitter gourd saponin, brass, polyphenol and the like in the bitter gourd powder, so that the bitter gourd powder can effectively prolong the shelf life of bread while improving the nutritional value and the health-care effect of the bread; the stevia powder is rich in stevioside, is a natural sweetener with low calorie and high sweetness, can reduce the addition of saccharides, adjust the flavor, and has the medicinal values of invigorating stomach, promoting digestion, nourishing liver, nourishing essence, refreshing, regulating blood sugar, losing weight, beautifying and the like; the hawthorn powder is slightly sour and astringent in taste, contains various vitamins, crataegolic acid, tartaric acid, citric acid, malic acid and the like, and also contains flavonoid, lactone, sugar, protein, fat, calcium, phosphorus, iron and other mineral substances, and the lipolytic enzyme contained in the hawthorn powder can promote the digestion of fat food, promote gastric secretion, increase enzymes in stomach and other functions, has an anticancer effect, and increases the nutritional ingredients and the health care effect of bread; the daidaidai powder is sweet in taste and slightly bitter, but has strong fragrance, has the effects of clearing blood, soothing liver, harmonizing stomach, regulating vital energy, losing weight, beautifying, resisting bacteria and the like, not only increases the fragrance of bread, but also prolongs the shelf life; the citronella powder is pungent in taste and slightly warm, enters the lung channel and the stomach channel, has lemon fragrance, contains volatile oil, has broad-spectrum antibacterial and bactericidal effects, and has certain bacteriostatic effect on bacteria such as escherichia coli, staphylococcus aureus and the like; the Eucalyptus globulus Labill powder has fragrance, and the volatile oil contained in the Eucalyptus globulus Labill powder has broad-spectrum antibacterial and bactericidal effects; the sophora flower bud powder has light and delicate fragrance of sophora flower, is sweet, fresh and clean, has palatable fragrance, and has the effects of bacteriostasis, clearing heat and removing dampness, promoting urination and cooling blood and stopping bleeding; the bitter orange powder, the citronella powder, the eucalyptus globulus powder and the sophora flower bud powder are natural spices, so that the fragrance of the bread is increased, and the shelf life of the bread is effectively prolonged; the plum juice and the plum juice contain a large amount of various organic acids, so that the taste of the bread is effectively adjusted, the flavor is unique, and the sourness and sweetness are moderate; ammonium chloride and ammonium carbonate are nitrogen sources provided by the active dry yeast, sucrose and maltose are carbon sources provided by the active dry yeast, so that the normal fermentation of the active dry yeast in the fermentation process is ensured, the fermentation quality of the bread is ensured, the ammonium chloride and the ammonium carbonate are easily decomposed by heating to generate gas, the ammonium carbonate can also react with acid to generate gas, the foaming effect is good, and the leavening degree of the bread is effectively increased; the distilled glyceryl monostearate can improve the texture of dough, prevent bread aging, make bread soft, increase volume, and improve elasticity, and can prolong the shelf life of bread; the cephalin has good reducibility and is an antioxidant with good performance, the sodium propionate belongs to a preservative, and the cephalin and the sodium propionate can effectively prevent the oxidative rancidity of the bread and prolong the shelf life of the bread; the heme iron and the casein phosphopeptide belong to nutrition enhancers, the heme iron increases iron which is easy to be absorbed by human bodies, and the casein phosphopeptide can promote calcium absorption and enhance the nutritional value of the bread; the maltitol has obvious effect on improving and enhancing the flavor of food, and also plays a role in sweetening and improving the flavor; the sesame oil and the rice bran oil have certain antioxidation, so that the oxidative corruption of bread is reduced, and the shelf life is prolonged; the mirror pectin can add an attractive gloss to bread, improve the sensory value, and also can play the effects of moisturizing, preventing the bread from scattering when being cut and the like.
Detailed Description
The technical solutions of the present invention will be described clearly and completely below, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
Matcha bread is mainly prepared from the following raw materials in parts by weight: 80 parts of high gluten flour, 25 parts of matcha powder, 17 parts of soybean powder, 15 parts of wheat gluten, 10 parts of balsam pear powder, 20 parts of stevia rebaudiana powder, 13 parts of hawthorn powder, 3 parts of dai powder, 3 parts of citronella powder, 3 parts of eucalyptus globulus powder, 3 parts of sophora flower bud powder, 15 parts of plum juice, 1 part of ammonium chloride, 1 part of ammonium carbonate, 1.5 parts of distilled glycerol monostearate, 0.5 part of cephalin, 0.3 part of sodium propionate, 0.5 part of heme iron, 0.5 part of casein phosphopeptide, 0.5 part of maltitol, 1 part of active dry yeast, 20 parts of mirror pectin, 5 parts of sucrose, 5 parts of maltose, 3 parts of eggs, 20 parts of milk powder, 6 parts of butter, 3 parts of sesame oil, 3 parts of rice bran oil, 5 parts of salt and 35 parts of water;
the mirror pectin is mainly prepared from the following raw materials in parts by weight: 30 parts of Jili Ding powder, 7 parts of starch paste, 15 parts of lemon juice, 17 parts of orange juice, 20 parts of mulberry juice, 10 parts of condensed milk, 2 parts of chitosan, 5 parts of soybean oil, 5 parts of castor oil and 15 parts of honey.
The green tea bread is prepared by the following method according to the mixture ratio, and the method specifically comprises the following steps:
(1) cleaning fresh bitter gourd, removing seeds, cutting into slices, soaking in ice brine for 7min, taking out the bitter gourd slices, rinsing, juicing to obtain pulp, extruding and filtering with 20-mesh filter cloth, standing the obtained filtrate at 0 ℃ for 12h, siphoning out supernatant, passing the supernatant through an adsorption column filled with macroporous resin, wherein the volume ratio of the bitter gourd extract to the macroporous resin is 30:1, the speed of the effluent is controlled at 2.5L/h, collecting the effluent, repeating the operation for 2 times, combining the effluents, uniformly mixing to obtain the bitter gourd extract, and performing spray drying on the bitter gourd extract to obtain bitter gourd powder for later use;
(2) removing impurities from fresh stevia, fructus crataegi, bitter orange, herba Cymbopogonis Citrari, Eucalyptus globulus and flos Sophorae bud, cleaning, soaking in normal saline, rinsing, soaking in mixed solution of edible vinegar and Chinese liquor at equal volume ratio for 10min, taking out, rinsing, dewatering, draining, drying in a microwave oven at 100 deg.C, grinding, and sieving to obtain mixed powder;
(3) cleaning fresh mume fructus and fructus Pruni Salicinae, removing core, soaking in normal saline, rinsing, mincing respectively, soaking in Chinese liquor, sealing and refrigerating for 1 day, and separating liquid and residue to obtain mume fructus juice and fructus Pruni Salicinae juice;
(4) dissolving ammonium chloride, ammonium carbonate, sucrose and maltose in warm water, adding active dry yeast, mixing, and activating to obtain fermentation broth;
(5) breaking eggs, removing shell, continuously stirring to foam, adding into milk powder, adding distilled glyceryl monostearate and cephalin, stirring continuously, and emulsifying to obtain emulsion;
(6) mixing high gluten flour, sodium propionate, heme iron, casein phosphopeptide and maltitol, stirring until the mixture is fully and uniformly mixed, then adding plum juice, fermentation liquor, emulsion, salt and water, continuously kneading dough until the dough is smooth and not sticky, then adding dissolved butter, sesame oil and rice bran oil, continuously kneading until the grease is uniform, finally adding matcha powder, soybean meal, wheat gluten powder, bitter gourd powder and mixed powder, continuously kneading until the dough is elastic until the dough can be pulled into a semitransparent net structure, and preparing gluten dough for later use;
(7) putting gluten dough into an atomized bread fermentation box, fermenting for 50min at the temperature of 26 ℃ and the relative humidity of 75%, continuously extruding the dough by hands to exhaust after fermenting to 2 times, cutting the gluten dough into small balls after exhausting, twisting into a round shape, and sending into a fermentation box for fermentation for later use;
(8) filling the proofed bread blanks into a baking mould coated with oil, and baking in an oven, wherein the baking is divided into three stages: in the first stage, the upper fire is 120 ℃, the lower fire is 160 ℃, and the baking time is 25 min; in the second stage, the upper fire is 200 ℃, the lower fire is 250 ℃, and the baking time is 10 min; in the third stage, the upper fire is 170 ℃, the lower fire is 140 ℃, and the baking time is 15 min; discharging, cooling and reserving for later use;
(9) cleaning fresh lemon, orange and mulberry, juicing, mixing, adding the mixture into the Geliding powder, continuing to add starch paste, condensed milk, chitosan, soybean oil, castor oil and honey after the Geliding powder expands and grows up, heating and stirring the mixture till the mixture is completely melted to prepare mirror pectin for later use;
(10) and uniformly coating the mirror pectin on the surface of the baked bread when the bread is hot, and packaging after the mirror pectin is adhered to the surface of the bread and does not flow to obtain the matcha bread.
Example 2
Matcha bread is mainly prepared from the following raw materials in parts by weight: 90 parts of high gluten flour, 27 parts of matcha powder, 18.5 parts of soybean powder, 17 parts of wheat gluten, 11.5 parts of bitter gourd powder, 21.5 parts of stevia powder, 14 parts of hawthorn powder, 3.5 parts of daidai powder, 3.5 parts of citronella powder, 3.5 parts of eucalyptus globulus powder, 3.5 parts of sophora flower bud powder, 16 parts of plum juice, 1.3 parts of ammonium chloride, 1.5 parts of ammonium carbonate, 1.7 parts of distilled glyceryl monostearate, 0.7 part of cephalin, 0.4 part of sodium propionate, 0.6 part of heme iron, 0.6 part of casein phosphopeptide, 0.6 part of maltitol, 1.5 parts of active dry yeast, 25 parts of mirror pectin, 6 parts of sucrose, 6 parts of maltose, 3.5 parts of eggs, 23 parts of milk powder, 8 parts of butter, 4 parts of sesame oil, 4 parts of rice bran oil, 7 parts of salt and 40 parts of water;
the mirror pectin is mainly prepared from the following raw materials in parts by weight: 35 parts of Jili Ding powder, 8.5 parts of starch paste, 17 parts of lemon juice, 18.5 parts of orange juice, 23 parts of mulberry juice, 13 parts of condensed milk, 2.5 parts of chitosan, 6 parts of soybean oil, 6 parts of castor oil and 17 parts of honey.
The green tea bread is prepared by the following method according to the mixture ratio, and the method specifically comprises the following steps:
(1) cleaning fresh bitter gourd, removing seeds, cutting into slices, soaking in ice brine for 8.5min, taking out the melon slices, rinsing, juicing to obtain pulp, squeezing and filtering with 23-mesh filter cloth, standing the obtained filtrate at-2 ℃ for 11h, siphoning out supernatant, passing the supernatant through an adsorption column filled with macroporous resin, wherein the volume ratio of the bitter gourd extract to the macroporous resin is 30:1, the speed of the effluent is controlled at 3L/h, collecting the effluent, repeating the operation for 3 times, combining the effluents, uniformly mixing to obtain bitter gourd extract, and performing spray drying on the bitter gourd extract to obtain bitter gourd powder for later use;
(2) removing impurities from fresh stevia, fructus crataegi, bitter orange, herba Cymbopogonis Citrari, Eucalyptus globulus and flos Sophorae bud, cleaning, soaking in normal saline, rinsing, soaking in mixed solution of edible vinegar and Chinese liquor at equal volume ratio for 13min, taking out, rinsing, dewatering, draining, drying in a microwave oven at 110 deg.C, grinding, and sieving to obtain mixed powder;
(3) cleaning fresh mume fructus and fructus Pruni Salicinae, removing core, soaking in normal saline, rinsing, mincing respectively, soaking in Chinese liquor, sealing, refrigerating for 1.5 days, and separating liquid and residue to obtain mume fructus juice and fructus Pruni Salicinae juice;
(4) dissolving ammonium chloride, ammonium carbonate, sucrose and maltose in warm water, adding active dry yeast, mixing, and activating to obtain fermentation broth;
(5) breaking eggs, removing shell, continuously stirring to foam, adding into milk powder, adding distilled glyceryl monostearate and cephalin, stirring continuously, and emulsifying to obtain emulsion;
(6) mixing high gluten flour, sodium propionate, heme iron, casein phosphopeptide and maltitol, stirring until the mixture is fully and uniformly mixed, then adding plum juice, fermentation liquor, emulsion, salt and water, continuously kneading dough until the dough is smooth and not sticky, then adding dissolved butter, sesame oil and rice bran oil, continuously kneading until the grease is uniform, finally adding matcha powder, soybean meal, wheat gluten powder, bitter gourd powder and mixed powder, continuously kneading until the dough is elastic until the dough can be pulled into a semitransparent net structure, and preparing gluten dough for later use;
(7) putting gluten dough into an atomization bread fermentation box, fermenting for 45min at the temperature of 28 ℃ and the relative humidity of 80%, continuously extruding the dough by hands to exhaust after fermenting to 2.5 times, dividing the gluten dough into small balls after exhausting, twisting the small balls into round shapes, and conveying the small balls into a fermentation box for fermentation for later use;
(8) filling the proofed bread blanks into a baking mould coated with oil, and baking in an oven, wherein the baking is divided into three stages: in the first stage, the upper fire is 135 ℃, the lower fire is 170 ℃, and the baking time is 23 min; in the second stage, the upper fire is 215 ℃, the lower fire is 260 ℃, and the baking time is 8.5 min; in the third stage, the upper fire is 180 ℃, the lower fire is 150, and the baking time is 13 min; discharging, cooling and reserving for later use;
(9) cleaning fresh lemon, orange and mulberry, juicing, mixing, adding the mixture into the Geliding powder, continuing to add starch paste, condensed milk, chitosan, soybean oil, castor oil and honey after the Geliding powder expands and grows up, heating and stirring the mixture till the mixture is completely melted to prepare mirror pectin for later use;
(10) and uniformly coating the mirror pectin on the surface of the baked bread when the bread is hot, and packaging after the mirror pectin is adhered to the surface of the bread and does not flow to obtain the matcha bread.
Example 3
Matcha bread is mainly prepared from the following raw materials in parts by weight: 100 parts of strong flour, 30 parts of matcha powder, 20 parts of soybean powder, 20 parts of wheat gluten, 13 parts of bitter gourd powder, 23 parts of stevia rebaudiana powder, 15 parts of hawthorn powder, 4 parts of dai powder, 4 parts of citronella powder, 4 parts of eucalyptus globulus powder, 4 parts of sophora flower bud powder, 17 parts of plum juice, 1.5 parts of ammonium chloride, 2 parts of ammonium carbonate, 2 parts of distilled glyceryl monostearate, 1 part of cephalin, 0.5 part of sodium propionate, 0.7 part of heme iron, 0.7 part of casein phosphopeptide, 0.7 part of maltol, 2 parts of active dry yeast, 30 parts of mirror pectin, 7 parts of sucrose, 7 parts of maltose, 4 parts of eggs, 25 parts of milk powder, 10 parts of butter, 5 parts of sesame oil, 5 parts of rice bran oil, 10 parts of salt and 45 parts of water;
the mirror pectin is mainly prepared from the following raw materials in parts by weight: 40 parts of Jili Ding powder, 10 parts of starch paste, 20 parts of lemon juice, 20 parts of orange juice, 25 parts of mulberry juice, 15 parts of condensed milk, 3 parts of chitosan, 7 parts of soybean oil, 7 parts of castor oil and 20 parts of honey.
The green tea bread is prepared by the following method according to the mixture ratio, and the method specifically comprises the following steps:
(1) cleaning fresh fructus Momordicae Charantiae, removing seeds, slicing, soaking in ice saline water for 7-10min, taking out, rinsing, squeezing to obtain pulp, squeezing and filtering with 25 mesh filter cloth, standing the filtrate at-5 deg.C for 10 hr, siphoning out supernatant, and passing the supernatant through adsorption column filled with macroporous resin, wherein the volume ratio of fructus Momordicae Charantiae extract to macroporous resin is 30:1, and the flow rate of effluent is controlled at 3.5L/h. Collecting the effluent, repeating the operation for 3 times, mixing the effluent, uniformly mixing to obtain a balsam pear extract, and performing spray drying on the balsam pear extract to obtain balsam pear powder for later use;
(2) removing impurities from fresh stevia, fructus crataegi, bitter orange, herba Cymbopogonis Citrari, Eucalyptus globulus and flos Sophorae bud, cleaning, soaking in normal saline, rinsing, soaking in mixed solution of edible vinegar and Chinese liquor at equal volume ratio for 15min, taking out, rinsing, dewatering, draining, drying in a microwave oven at 120 deg.C, grinding, and sieving to obtain mixed powder;
(3) cleaning fresh mume fructus and fructus Pruni Salicinae, removing core, soaking in normal saline, rinsing, mincing respectively, soaking in Chinese liquor, sealing, refrigerating for 2 days, and separating liquid and residue to obtain mume fructus juice and fructus Pruni Salicinae juice;
(4) dissolving ammonium chloride, ammonium carbonate, sucrose and maltose in warm water, adding active dry yeast, mixing, and activating to obtain fermentation broth;
(5) breaking eggs, removing shell, continuously stirring to foam, adding into milk powder, adding distilled glyceryl monostearate and cephalin, stirring continuously, and emulsifying to obtain emulsion;
(6) mixing high gluten flour, sodium propionate, heme iron, casein phosphopeptide and maltitol, stirring until the mixture is fully and uniformly mixed, then adding plum juice, fermentation liquor, emulsion, salt and water, continuously kneading dough until the dough is smooth and not sticky, then adding dissolved butter, sesame oil and rice bran oil, continuously kneading until the grease is uniform, finally adding matcha powder, soybean meal, wheat gluten powder, bitter gourd powder and mixed powder, continuously kneading until the dough is elastic until the dough can be pulled into a semitransparent net structure, and preparing gluten dough for later use;
(7) putting gluten dough into an atomized bread fermentation box, fermenting for 40min at the temperature of 30 ℃ and the relative humidity of 85%, continuously extruding the dough by hands to exhaust after fermenting to 3 times, cutting the gluten dough into small balls after exhausting, twisting into a round shape, and sending into a fermentation box for fermentation for later use;
(8) filling the proofed bread blanks into a baking mould coated with oil, and baking in an oven, wherein the baking is divided into three stages: the first stage, the upper fire is 150 ℃, the lower fire is 180 ℃, and the baking time is 20 min; in the second stage, the upper fire is 230 ℃, the lower fire is 270 ℃, and the baking time is 7 min; in the third stage, the upper fire is 190 ℃, the lower fire is 160, and the baking time is 10 min; discharging, cooling and reserving for later use;
(9) cleaning fresh lemon, orange and mulberry, juicing, mixing, adding the mixture into the Geliding powder, continuing to add starch paste, condensed milk, chitosan, soybean oil, castor oil and honey after the Geliding powder expands and grows up, heating and stirring the mixture till the mixture is completely melted to prepare mirror pectin for later use;
(10) and uniformly coating the mirror pectin on the surface of the baked bread when the bread is hot, and packaging after the mirror pectin is adhered to the surface of the bread and does not flow to obtain the matcha bread.
The following comparative experiments were performed and conducted on the sensory evaluation test of matcha bread, shelf life and soluble solid content, and the effect of different amounts of matcha powder on the quality of matcha bread, with the results shown in tables 1, 2 and 3:
group 1: the raw materials of the green tea bread are high gluten flour, green tea powder, eggs, milk powder, mirror pectin, sucrose, maltose, active dry yeast, butter, salt and water, and the rest are the same as those in the embodiment 1 of the invention.
Group 2: the raw materials of the green tea bread are strong flour, green tea powder, eggs, milk powder, ammonium chloride, ammonium carbonate, maltitol, cane sugar, maltose, active dry yeast, butter, salt and water, and the rest are the same as those in the embodiment 1 of the invention.
Group 3: the raw materials of the green tea bread are strong flour, green tea powder, soybean meal, wheat gluten, bitter gourd powder, stevia powder, hawthorn powder, eggs, milk powder, cane sugar, maltose, active dry yeast, butter, salt and water, and the rest are the same as those in the embodiment 1 of the invention.
Group 4: the raw materials of the matcha bread are strong flour, matcha powder, daidai powder, citronella powder, eucalyptus globulus powder, sophora flower bud powder, plum juice, eggs, milk powder, cane sugar, maltose, active dry yeast, butter, salt and water, and the rest are the same as those in the embodiment 1 of the invention.
Group 5: the raw materials of the green tea bread are strong flour, green tea powder, distilled glycerin monostearate, cephalin, sodium propionate, heme iron, casein phosphopeptide, eggs, milk powder, cane sugar, maltose, active dry yeast, sesame oil, rice bran oil, butter, salt and water, and the rest are the same as those in the embodiment 1 of the invention.
Group 6: example 1 of the present invention.
Group 7: example 2 of the present invention.
Group 8: example 3 of the present invention.
As shown in the shelf life and sensory evaluation of table 1, the matcha bread prepared in groups 1 to 5 had a golden yellow surface, a uniform color, a unique taste, a strong milk flavor, a yolk flavor, and a fruit flavor, a sweet and delicious taste, softness and looseness, toughness, tooth-sticking resistance, and a significantly improved sensory evaluation, compared with the groups 6 to 7 of the examples of the present invention.
As can be seen from Table 2, the shelf life and soluble solid content of the bread prepared in groups 6 to 7 were much longer than those of the other groups and increased with the increase in the amount of the raw materials, as compared with groups 6 to 7 of examples of the present invention in groups 1 to 5.
As can be seen from Table 3, in the development of the Matcha bread, the amount of the Matcha powder placed has a very important influence on the color, the fragrance and the taste of the bread. With the increase of the adding amount of the matcha powder, the color of the matcha bread is changed from light green to green and dark green, the fragrance is more and more fragrant and dense along with the increase of the amount, but the taste is changed from the initial light tea fragrance to bitter taste, and the original faint scent of the matcha bread is lost, so that the adding amount of the matcha powder is most scientific and reasonable, and the prepared matcha bread is green in surface, glossy, beautiful in color, rich in tea fragrance, free of bitter taste, fine and smooth in taste and free of tooth sticking.
In conclusion, the raw material formula of the matcha bread is scientific and reasonable, the sensory evaluation of the bread is effectively improved, the shelf life is effectively prolonged, and the nutritional value is improved.
TABLE 1 shelf life and sensory evaluation of Matcha bread
Figure BDA0001332919930000111
Figure BDA0001332919930000121
TABLE 2 shelf life and soluble solids content of Matcha bread
Type (B) Group 1 Group 2 Group 3 Group 4 Group 5 Group 6 Group 7 Group 8
Shelf life/day 4 4.5 6 8 10 13 15 18
Soluble solids content% 5 7 10 15 12 20 23 25
TABLE 3 influence of different amounts of Matcha powder on Matcha bread quality
Figure BDA0001332919930000122
The above description is intended to describe in detail the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the claims of the present invention, and all equivalent changes and modifications made within the technical spirit of the present invention should fall within the scope of the claims of the present invention.

Claims (7)

1. The matcha bread is characterized by being mainly prepared from the following raw materials in parts by weight: 80-100 parts of strong flour, 25-30 parts of matcha powder, 17-20 parts of soybean powder, 15-20 parts of wheat gluten, 10-13 parts of bitter gourd powder, 20-23 parts of stevia powder, 13-15 parts of hawthorn powder, 3-4 parts of daidaidai powder, 3-4 parts of citronella powder, 3-4 parts of eucalyptus globulus powder, 3-4 parts of sophora flower bud powder, 15-17 parts of plum juice, 1-1.5 parts of ammonium chloride, 1-2 parts of ammonium carbonate, 1.5-2 parts of distilled glyceryl monostearate, 0.5-1 part of cephalin, 0.3-0.5 part of sodium propionate, 0.5-0.7 part of heme iron, 0.5-0.7 part of casein phosphopeptide, 0.5-0.7 part of maltitol, 1-2 parts of active dry yeast, 20-30 parts of pectin, 5-7 parts of sucrose, 5-7 parts of maltose, 3-4 parts of eggs, 20-25 parts of milk powder, 6-10 parts of butter, 3-5 parts of sesame oil, 3-5 parts of rice bran oil, 5-10 parts of salt and 35-45 parts of water;
the making method of the matcha bread specifically comprises the following steps:
(1) cleaning fresh fructus Momordicae Charantiae, removing seeds, slicing, soaking in ice saline water for 7-10min, taking out, rinsing, squeezing to obtain juice, squeezing and filtering with filter cloth, standing the filtrate, siphoning out supernatant, passing the supernatant through adsorption column filled with macroporous resin, collecting effluent, repeating the operation for 2-3 times, mixing the effluent, mixing to obtain fructus Momordicae Charantiae extractive solution, and spray drying to obtain fructus Momordicae Charantiae powder;
(2) removing impurities from fresh stevia, hawthorn, daidai, citronella, eucalyptus globulus and sophora bud, cleaning, soaking in normal saline, rinsing, soaking in a mixed solution prepared by mixing edible vinegar and white spirit in an equal volume ratio for 10-15min, fishing out, rinsing, dehydrating, draining, drying in a microwave oven at 100-120 ℃, grinding and sieving to prepare mixed powder for later use;
(3) cleaning fresh mume fructus and fructus Pruni Salicinae, removing core, soaking in normal saline, rinsing, mincing respectively, soaking in Chinese liquor, sealing, refrigerating for 1-2 days, and separating liquid and residue to obtain mume fructus juice and fructus Pruni Salicinae juice;
(4) dissolving ammonium chloride, ammonium carbonate, sucrose and maltose in warm water, adding active dry yeast, mixing, and activating to obtain fermentation broth;
(5) breaking eggs, removing shell, continuously stirring to foam, adding into milk powder, adding distilled glyceryl monostearate and cephalin, stirring continuously, and emulsifying to obtain emulsion;
(6) mixing high gluten flour, sodium propionate, heme iron, casein phosphopeptide and maltitol, stirring until the mixture is fully and uniformly mixed, then adding plum juice, fermentation liquor, emulsion, salt and water, continuously kneading dough until the dough is smooth and not sticky, then adding dissolved butter, sesame oil and rice bran oil, continuously kneading until the grease is uniform, finally adding matcha powder, soybean meal, wheat gluten powder, bitter gourd powder and mixed powder, continuously kneading until the dough is elastic until the dough can be pulled into a semitransparent net structure, and preparing gluten dough for later use;
(7) putting gluten dough into an atomized bread fermentation box, fermenting for 40-50min at the temperature of 26-30 ℃ and the relative humidity of 75-85%, continuously extruding the dough by hands to exhaust after fermenting to 2-3 times, dividing the gluten dough into small balls after exhausting, twisting into round shapes, and sending into a fermentation box for fermentation for later use;
(8) putting the proofed bread blanks into a baking mould coated with oil, putting the bread blanks into an oven for baking, discharging and cooling for later use;
(9) cleaning fresh lemon, orange and mulberry, juicing, mixing, adding the mixture into the Geliding powder, continuing to add starch paste, condensed milk, chitosan, soybean oil, castor oil and honey after the Geliding powder expands and grows up, heating and stirring the mixture till the mixture is completely melted to prepare mirror pectin for later use;
(10) and uniformly coating the mirror pectin on the surface of the baked bread when the bread is hot, and packaging after the mirror pectin is adhered to the surface of the bread and does not flow to obtain the matcha bread.
2. The matcha bread of claim 1, which is characterized by being mainly prepared from the following raw materials in parts by weight: 90 parts of high gluten flour, 27 parts of matcha powder, 18.5 parts of soybean powder, 17 parts of wheat gluten, 11.5 parts of bitter gourd powder, 21.5 parts of stevia powder, 14 parts of hawthorn powder, 3.5 parts of daidai powder, 3.5 parts of citronella powder, 3.5 parts of eucalyptus globulus powder, 3.5 parts of sophora flower bud powder, 16 parts of plum juice, 1.3 parts of ammonium chloride, 1.5 parts of ammonium carbonate, 1.7 parts of distilled glycerol monostearate, 0.7 part of cephalin, 0.4 part of sodium propionate, 0.6 part of heme iron, 0.6 part of casein phosphopeptide, 0.6 part of maltitol, 1.5 parts of active dry yeast, 25 parts of mirror pectin, 6 parts of sucrose, 6 parts of maltose, 3.5 parts of eggs, 23 parts of milk powder, 8 parts of butter, 4 parts of sesame oil, 4 parts of rice bran oil, 7 parts of salt and 40 parts of water.
3. The matcha bread of claim 1 or 2, characterized in that the mirror pectin is mainly prepared from the following raw materials in parts by weight: 30-40 parts of gilliding powder, 7-10 parts of starch paste, 15-20 parts of lemon juice, 17-20 parts of orange juice, 20-25 parts of mulberry juice, 10-15 parts of condensed milk, 2-3 parts of chitosan, 5-7 parts of soybean oil, 5-7 parts of castor oil and 15-20 parts of honey.
4. The matcha bread of claim 1, wherein the mirror pectin is mainly prepared from the following raw materials in parts by weight: 35 parts of Jili Ding powder, 8.5 parts of starch paste, 17 parts of lemon juice, 18.5 parts of orange juice, 23 parts of mulberry juice, 13 parts of condensed milk, 2.5 parts of chitosan, 6 parts of soybean oil, 6 parts of castor oil and 17 parts of honey.
5. The method for making matcha bread according to claim 1, wherein the method comprises the following steps: the mesh number of the filter cloth in the step (1) is 20-25 meshes, the standing temperature is-5-0 ℃, and the standing time is 10-12 hours.
6. The method for making matcha bread according to claim 1, wherein the method comprises the following steps: in the step (1), the volume ratio of the balsam pear extracting solution to the macroporous resin is 30:1, and the speed of an effluent liquid is controlled to be 2.5-3.5L/h.
7. The method for making matcha bread as claimed in claim 1, wherein the baking in step (8) is divided into three stages: the first stage, the upper fire is at 150 ℃ and the lower fire is at 180 ℃ and the baking time is 20-25 min; the second stage, the upper fire is 230 ℃ and the lower fire is 270 ℃ and the baking time is 7-10 min; in the third stage, the upper fire is 190 ℃ and the lower fire is 160 ℃ and 140 ℃, and the baking time is 10-15 min.
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