CN107197903A - Fermented soybean dregs bread and preparation method thereof - Google Patents
Fermented soybean dregs bread and preparation method thereof Download PDFInfo
- Publication number
- CN107197903A CN107197903A CN201710380904.5A CN201710380904A CN107197903A CN 107197903 A CN107197903 A CN 107197903A CN 201710380904 A CN201710380904 A CN 201710380904A CN 107197903 A CN107197903 A CN 107197903A
- Authority
- CN
- China
- Prior art keywords
- bread
- fermented soybean
- parts
- dregs
- soybean dregs
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
- A21D2/08—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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to a kind of fermented soybean dregs bread and preparation method thereof, in terms of mass parts, its raw material includes：100 parts of flour, 39 parts of fermented soybean dregs, 1.5 2.5 parts of yeast, 0 15 parts of cream, 0 18 parts of white sugar, 28 parts of egg, 0 1.6 parts of salt, 0.5 3 parts of bread improver, 40 65 parts of water, wherein the bean dregs granularity is 50 60 mesh.Fermented soybean dregs bread softness of the present invention is agreeable to the taste, not sour, does not stick, there is the soy flavor of uniqueness, some health-care efficacies nutritious and with soybean neither influence the factors such as original mouthfeel, elasticity, dietary fiber is rich in again, meets people's health higher and higher to food, safety requirements.The present invention is by optimization of C/C composites, and made fermented soybean dregs bread is obviously improved.Compared to common bread, fermented soybean dregs bread has stronger retention ability, and rate of ageing is substantially reduced, bread shelf life extension.
Description
Technical field
The present invention relates to a kind of fermented soybean dregs bread and preparation method thereof.
Background technology
China is one of major country of soybean processing in the world.Bean dregs are traditional beans systems such as soybean grease, soy sauce, bean curd
The accessory substance of product processing, accounts for the 15%~20% of full soybean dry weight, China can about produce 20,000,000 tons of wet bean dregs every year.But by
In bean dregs coarse mouthfeel, moisture is big, easily putrid and deteriorated, and transport difficult, therefore is generally only used as feed or directly useless
Abandon, not only waste of resource, and easily cause environmental pollution[1].During soya bean is made into soya-bean milk, soymilk or bean curd, it can produce
A large amount of bean dregs byproducts for removing soluble protein[2].Bean dregs are fermented, not only waste material is turned waste into wealth, and are transported
Use and its advantage has more been played among food, improve utilization rate of the bean product in food.The present invention is by fermented soybean dregs application
In the making of bread, not only tasty but also nutrition fermented soybean dregs bread, and being evaluated to the quality of fermented soybean dregs bread is baked out,
Meanwhile, select optimum addition of the fermented soybean dregs in bread.The application for being fermented soybean dregs in bakery product provides new
Application approach.
Description
Present invention aims at providing a kind of fermented soybean dregs bread, containing abundant dietary fiber function factor, with compared with
Good nutrition and health care function.Another object of the present invention is to provide a kind of preparation method of fermented soybean dregs bread, by reasonable
Formula and appropriate technique, the fermented soybean dregs bread softness of production is agreeable to the taste, not sour, does not stick, with aromatic soy flavor, battalion
Support some health-care efficacies abundant and with soybean；Preparation-obtained bread product is set to have while with trophism good
Good flavor taste.
Technical solution of the present invention is as follows
A kind of fermented soybean dregs bread, in terms of mass parts, its raw material includes：100 parts of flour, 3-9 parts of fermented soybean dregs, yeast
1.5-2.5 parts, 0-15 parts of cream, 0-18 parts of white sugar, 2-8 parts of egg, 0-1.6 parts of salt, 0.5-3 parts of bread improver, water 40-
65 parts, wherein the bean dregs granularity is 50-60 mesh (such as 50 mesh, 55 mesh, 60 mesh).
Preferably, the fermented soybean dregs bread, in terms of mass parts, its raw material includes：100 parts of flour, 5 parts of fermented soybean dregs,
2 parts of yeast, 15 parts of cream, 14 parts of white sugar, 5 parts of egg, 1 part of salt, 3 parts of bread improver, 45 parts of water, wherein bean dregs grain
Spend for 50 mesh.
Fermented soybean dregs of the present invention are obtained using flat mushroom (Pleurotus ostreatus) as strain to fermenting bean dregs
Arrive, with reference to pertinent literature (such as document[3], when the initial pH 7.5 of bean dregs, inoculum concentration 10.5%, 30.5 DEG C of cultivation temperature, culture
Between 13d.
Further, the mass content of fermented soybean dregs dry of the present invention is 19-30%；And/or, the fermentation beans
Soluble dietary fiber mass content is 10-25% in slag dry.The fermented soybean dregs are done in a detailed embodiment
The mass content of material is soluble dietary fiber quality in 20.400%, the fermented soybean dregs dry (i.e. dry fermentation bean dregs)
Content is 13.4%, and insoluble diedairy fiber mass content is 41.3%.
Fermented soybean dregs have well processed characteristic after using processing by fermentation and modification.
The white sugar can use white granulated sugar, but more preferably soft white sugar.
The flour is preferably high-strength flour.
Using bread improver commonly used in the art, it is commercially available.
Can according to a conventional method by fermented soybean dregs add suitable quantity of water grind or homogenized to required granularity after use.
The present invention also provides the preparation method of above-mentioned fermented soybean dregs bread, including：
Add appropriate water process to required granularity the fermented soybean dregs, fermented soybean dregs slurry is made；Together with other raw materials
Routinely bread preparation method is made.
Organoleptic indicator, physical and chemical index, sanitary index of fermented soybean dregs bread that the present invention is provided etc. should meet corresponding state
Family's professional standard.
Fermented soybean dregs bread softness of the present invention is agreeable to the taste, not sour, does not stick, the soy flavor for having uniqueness, nutritious and have
Some health-care efficacies of soybean, neither influence the factors such as original mouthfeel, elasticity, and dietary fiber is rich in again, meet people to food
The higher and higher health of product, safety requirements.
The present invention is by optimization of C/C composites, and made fermented soybean dregs bread is obviously improved.Bread was stored
Crumb moisture content change trend shows in journey：Compared to common bread, fermented soybean dregs bread has stronger retention ability, aging
Speed is substantially reduced, bread shelf life extension.
Brief description of the drawings
Fig. 1 represents influence of the fermented soybean dregs addition to bread；
Fig. 2 represents influence of the inoculum of dry yeast to bread；
Fig. 3 represents influence of the fermented soybean dregs granularity to bread；
Fig. 4 represents influence of each factor reciprocation to bread；
Fig. 5 represents blank contrast ratio optimum formula group microstructure-scanning electron microscope (SEM) photograph in experimental example.
Embodiment
Following examples or experimental example are used to illustrate the present invention, but are not limited to the scope of the present invention.It is unreceipted below
Particular technique or condition person, are carried out according to the technology or condition described by document in the art, or according to product description.
Agents useful for same or the unreceipted production firm person of instrument, are the conventional products that can be commercially available by regular distributor.
Unless otherwise specified, % of the present invention refers both to weight/mass percentage composition.
Unless otherwise specified, bean dregs as described below refer both to fermented soybean dregs, and fermenting bean dregs are obtained as strain using flat mushroom,
Bibliography[3], the initial pH 7.5 of bean dregs, inoculum concentration 10.5%, 30.5 DEG C of cultivation temperature, incubation time 13d.Fermented soybean dregs its
Dry matter content is 19-30%, and soluble dietary fiber mass content is 10-25% in the fermented soybean dregs dry.
Embodiment 1
A kind of fermented soybean dregs bread, in terms of mass parts, its raw material includes：100 parts of flour, 5 parts of fermented soybean dregs, 2 parts of yeast,
15 parts of cream, 14 parts of white sugar, 5 parts of egg, 1 part of salt, 3 parts of bread improver, 45 parts of water, wherein the bean dregs granularity is 50
Mesh.
Preparation method includes adding appropriate water process to required granularity the fermented soybean dregs, and fermented soybean dregs slurry is made；Press
Match other raw materials and fermented soybean dregs bread is made
Embodiment 2
A kind of fermented soybean dregs bread, in terms of mass parts, its raw material includes：100 parts of flour, 3 parts of fermented soybean dregs, yeast 1.5
Part, 5 parts of cream, 10 parts of white sugar, 2 parts of egg, 0.5 part of salt, 0.5 part of bread improver, 40 parts of water, wherein the bean dregs granularity
For 50 mesh.
Preparation method be the same as Example 1.
Embodiment 3
A kind of fermented soybean dregs bread, in terms of mass parts, its raw material includes：100 parts of flour, 9 parts of fermented soybean dregs, yeast 2.5
Part, 15 parts of cream, 18 parts of white sugar, 8 parts of egg, 1.6 parts of salt, 3 parts of bread improver, 65 parts of water, wherein the bean dregs granularity
For 60 mesh.
Preparation method be the same as Example 1.
Embodiment 4
A kind of fermented soybean dregs bread, the bean dregs granularity that differs only in embodiment 1 is 55 mesh.
Experimental example
1 materials and methods
1.1 materials and reagent
Fermented soybean dregs：Ibid；
Egg, salt are commercially available；
High gluten wheat flour five is got profit flour Co., Ltd of Shenzhou City of group；
Soft white sugar Ningan City Jingpo Lake sugar industry Co., Ltd；
Bread improver, yeast Angel Yeast Co., Ltd；
1.2 instrument and equipment
ACF-S type electronic balances Shanghai Second Balance Factory；
JJ-2 type tissue mashing refiner Changzhou Guo Hua Electrical Appliances Co., Ltd；
XYF-E far infrared food ovens Guangzhou Electric Heating Equipment Factory；
The temperature automatically controlled control wet proofing box Changchun cocking utensils factory of XH20 types；
The double acting dough mixing machine Guangzhou Heng Lian Industry Co., Ltd of HS30；
StableMieroSystem companies of TA-XT2i physical property measurement instrument Britain；
The Malvern Instr Ltd. of laser particle analyzer Britain of Malvern Mastersizer 3000.
1.3 bean dregs basal nutrient composition measurements
1.3.1.1 the measure of moisture
According to GB 5009.3-2010《The measure of moisture in food》It is defined to determine.
1.3.1.2 the measure of ash content
According to GB 5009.4-2010《The measure of ash content in food》It is defined to be measured.
1.3.1.3 the measure of crude fat
Determined according to GB/T 14772-2008 regulations using soxhlet extraction.
1.3.1.4 protein measuring
Spectrophotometry is used according to GB 5009.5-2010
1.3.1.5 the measure of dietary fiber
It is measured according to GB/T 5009.88-2014 regulations
1.3.1.6 the measure of carbohydrate
Measuring to result for protein, crude fat, moisture and ash content is subtracted from the net content of food.
1.4 method
1.4.1 fermented soybean dregs pre-treatment
Wet bean dregs raw material is subjected to homogenized, fermented soybean dregs slurry is made, i.e., is matched somebody with somebody every time before experiment according to bread basis
The addition of bean dregs and water accurately weighs mixing in side, and homogenized is carried out with tissue mashing machine.Combined on the basis of preliminary experiment
Laser particle analyzer is determined, when to determine the homogenized time be respectively 10min, 15min, 20min, 25min, 30min, bean dregs particle diameter
Respectively 358.7,298.7,266.7,254.3,234.7 μm, carried out according to Taylor standard sieve standard between micron and mesh number
Conversion is respectively 45,50,55,60,65 mesh.
1.4.2 technological process[4]
Pretreatment of raw material, weighing → dough preparing → stripping and slicing → stranding circle → shaping → proof → baking → and cool down → finished product
1.4.3 the influence of fermented soybean dregs addition and granularity to bread physicochemical property and sensory evaluation scores
1.4.3.1 the influence of fermented soybean dregs addition and granularity to bread physicochemical property
1. influence of the fermented soybean dregs addition to bread physicochemical property
On the basis of high-strength flour 100%, the ratio that other auxiliary materials account for flour respectively is：Cream 15%, egg 5%, salt
1%th, modifying agent 3%, water 45%, granularity are that 55 mesh keep constant, and the addition with 0%, 3%, 6%, 9%, 12%, 15% adds
Enter fermented soybean dregs and make bread, its specific volume, Degree of Ageing and physical property are measured, 3 times parallel.
2. influence of the fermented soybean dregs addition granularity to bread physicochemical property
On the basis of high-strength flour 100%, the ratio that other auxiliary materials account for flour respectively is：Cream 15%, egg 5%, salt
1%th, modifying agent 3%, water 45%, fermented soybean dregs addition are 6% to keep constant, fermented soybean dregs granularity is respectively 45,50,55,
60th, 65 mesh carry out the making of fermented soybean dregs bread, its specific volume, Degree of Ageing and physical property are measured, 3 times parallel.
1.4.3.2 the influence of fermented soybean dregs addition and granularity to bread sensory evaluation scores
1. influence of the fermented soybean dregs addition to bread sensory evaluation scores
On the basis of high-strength flour 100%, the ratio that other auxiliary materials account for flour respectively is：Cream 15%, egg 5%, salt
1%th, modifying agent 3%, water 45%, granularity are that 55 mesh keep constant, and the addition with 0%, 3%, 6%, 9%, 12%, 15% adds
Enter fermented soybean dregs and make bread, its sensory evaluation scores is analyzed.
2. influence of the fermented soybean dregs granularity to bread sensory evaluation scores
On the basis of high-strength flour 100%, the ratio that other auxiliary materials account for flour respectively is：Cream 15%, egg 5%, salt
1%th, modifying agent 3%, water 45%, fermented soybean dregs addition are 6% to keep constant, fermented soybean dregs granularity is respectively 45,50,55,
60th, 65 mesh carry out the making of fermented soybean dregs bread, and its sensory evaluation scores is analyzed.
The single factor experiment of 1.5 fermented soybean dregs bread response surface optimizations
On the basis of preliminary experiment, (on the basis of high-strength flour 100%, other auxiliary materials are accounted for basic ingredients respectively in each formula
The ratio of flour is：Cream 15%, egg 5%, salt 1%, modifying agent 3%, water 45%) keep constant.Respectively with the beans that ferment
Slag addition, inoculum of dry yeast and fermented soybean dregs granularity are factor, and single factor experiment is carried out by index of sensory evaluation scores to determine
Response surface level.
1.5.1 the single factor experiment of fermented soybean dregs addition
It is yeast 2%, sugar 14%, cream 15%, salt 1%, egg 5%, modifying agent 3%, water in each material addition
45%th, under the conditions of fermented soybean dregs granularity is 55 purposes, 0%, 3%, 6%, 9%, 12%, 15% fermented soybean dregs are added respectively and make list
Factorial experiments, carry out subjective appreciation, determine its addition level.
1.5.2 the single factor experiment of inoculum of dry yeast
Each material addition be fermented soybean dregs 6%, sugar 14%, cream 15%, salt 1%, egg 5%, modifying agent 3%,
Water 45%, fermented soybean dregs granularity is under the conditions of 55 purposes, the yeast that 1%, 1.5%, 2%, 2.5%, 3% is added respectively are Dan Yin
Element experiment, carries out subjective appreciation, determines its addition level.
1.5.3 the single factor experiment of fermented soybean dregs granularity
Each material addition be yeast 2%, fermented soybean dregs 6%, sugar 14%, cream 15%, modifying agent 3%, salt 1%,
Under conditions of egg 5%, water 45%, fermented soybean dregs granularity is respectively that 45,50,55,60,65 mesh do single factor experiment, is felt
Official evaluates, and determines its addition level.
The response surface optimization experiment of 1.6 fermented soybean dregs bread
On the basis of single factor experiment, with fermented soybean dregs addition (X1), inoculum of dry yeast (X2), fermented soybean dregs addition
Granularity (X3) it is response factor, with bread organoleptic quality scoring (Y) for response, tested by Box-Benhnken center combinations
The optimum process condition of bread is determined with Responds Surface Methodology.Experimental design factor level is shown in Table 1.
The fermented soybean dregs bread response surface analysis experimental design factor of table 1 and level
Contrast test under 1.7 optimization formulas
Optimum formula is determined by response surface experiments, contrast test is carried out according to optimum formula, using blank as reference, is passed through
Contrast to each inspection target and the microstructure by the bread under the multiplying power of surface sweeping electron microscopic observation 1000, probe into addition hair
Influence of the ferment bean dregs to bread and apparent structure.
The sensory evaluation of 1.8 bread
Point system is used to bread sensory evaluation, Score index is：Bread color of the leather (5 points), cortex (5 points), the uniformity (5
Point)；Bread core color (10 points), texture structure (20 points), quality (20 points), mouthfeel (20 points), fragrance (15 points), total score 100
Point.With 10 people (22-30 Sui, wherein women 5 possesses the rudimentary knowledge of bread sensory evaluation scores) composition scoring group, in room temperature
It is lower to be scored, then average.Score by rules is shown in Table 2.
The fermented soybean dregs bread sensory evaluation scores standard of table 2
The assay method of 1.9 bread properties
1.9.1 the specific volume of bread
Loaf volume, loaf volume (cm are measured using vegetable seed displacement method3) with mass ratio be specific volume.
C=V/M
In formula：C --- bread specific volume, mL/g
V --- loaf volume, mL
M --- Bread Quality, g
1.9.2 the physical property of bread
Using physical property instrument to fermented soybean dregs bread and be not added with fermented soybean dregs bread carry out Physical Property Analysis, compared
Compared with.1.9.3 the Degree of Ageing of bread
Take 10g to store 24h, 48h, 72h bread crumb at normal temperatures, be put into the standard screen that aperture is 0.36mm, then put
Enter 10 diameter 5mm stainless steel ball, with 120r/min hunting of frequency 5min, the quality of screenings is weighed, with the unit interval
The quality of crumbs is used as the standard for weighing bread staling degree under interior sieve[5]。
In formula：M is screenings quality.
1.9.4 the microstructure of bread
Microstructure observing is carried out to bread under 1000 times of camera lenses by SHIMAZU X-550 ESEMs.
2 results and analysis
2.1 fermented soybean dregs basal nutrient composition measurement results
Dry matter content is 20.400% in fermented soybean dregs；It is made into dry bean dregs (water content ＜ 5%) its basis battalion afterwards
Form and point see the table below 3：
Basal nutrient component list in the dry fermentation bean dregs of table 3
The experimental result that 2.2 bean dregs additions influence on bread specific volume
The specific volume of different fermentations bean dregs addition bread is shown in Table 4.
The specific volume of the Different adding amount fermented soybean dregs bread of table 4
Note：Data are the average value of 3 Duplicate Samples.
It can be known by table 4, add its specific volume of the bread of fermented soybean dregs less than un-added bread.When addition is 6%,
Bread specific volume slightly has lifting.Loaf volume is as the continuation of addition increases and reduces, and its reason is the increasing of soybean dietary fiber
Plus the formation of gluten can be influenceed, gluten occurs reciprocation with fibrous matter, causes the atrophy of gluten network structure[6-7].With
The increase of soybean dietary fiber content in bread, the weight of bread is consequently increased, and this is mainly due to fibrous matter retention ability
It is relatively strong caused[8]。
Influence result of the 2.3 bean dregs additions to bread Degree of Ageing
The Degree of Ageing of different fermentations bean dregs addition bread is shown in Table 5.
Influence of the fermented soybean dregs addition of table 5 to bread Degree of Ageing
Note：Data are the average value of 3 Duplicate Samples.
As shown in Table 5, the bread staling degree of addition fermented soybean dregs is less than the bread for being not added with fermented soybean dregs.Work as addition
For 6% when, Degree of Ageing is minimum, and with increasing for addition, Degree of Ageing slightly increases.One side reason is probably that bean dregs particle is uniform
Be distributed in inside bread, substantial amounts of dietary fiber is contained in bean dregs, dietary fiber has a good water imbibition, and moisture
There is very big influence to the aging of bread, therefore the bread moisture loss of addition bean dregs is slow, does not add so Degree of Ageing can be less than
Plus the bread of bean dregs；Dietary fiber in another aspect bean dregs can strengthen the hydrophilicity of mucedin, can reduce face in dough
The interaction of muscle albumen and starch granules, can weaken the recrystallization of starch granules, therefore can delay bread staling.
2.4 bean dregs additions are to bread physical property (hardness, elasticity, restoring force, chewiness)
The physical property measurement of Different adding amount fermented soybean dregs bread the results are shown in Table 6, fermented soybean dregs addition to the hardness of bread,
Elasticity and recovery influence more obvious, influence unobvious to chewiness.With the increase of fermented soybean dregs addition, bread it is hard
Degree have be gradually reduced, elasticity and the trend that gradually increases of recovery.When fermented soybean dregs addition reaches 6%, the hardness of bread
Minimum, elasticity and recovery are maximum；Addition continues to increase then hardness and increased, and elasticity and recovery reduce.Consistency and elasticity is
The sign directly perceived of bread staling, usual hardness is higher, and bread is poorer, the elasticity number of bread with bread into positive correlation,
As a result show fermented soybean dregs addition be 6% when, the physical property and quality of bread are best.Appropriate fermented soybean dregs are added in bread can
Relevant with the retentiveness of the fibrous matter in fermented soybean dregs to reduce the hardness of bread, the retentiveness of fermented soybean dregs is in certain journey
The aging of bread is delayed on degree, has reduced the hardness of bread, increase the elasticity and recovery of bread；Excessive fermented soybean dregs add
Plus mucedin is diluted, it is unfavorable for the formation of gluten structure, the wall thickening of bread internal cellular shape tissue, stomata is big and thick
It is rough, increase its hardness, recovery reduction, the physical property of bread is deteriorated[9]。
The texture of the Different adding amount fermented soybean dregs bread of table 6
Note：Data are the average value of 2 Duplicate Samples.
2.5 bean dregs add influence of the granularity to bread specific volume
The specific volume of different grain size fermented soybean dregs bread is shown in Table 7.
The specific volume of the different addition granularity fermented soybean dregs bread of table 7
Note：Data are the average value of 3 Duplicate Samples.
It can be known by table 7, add varigrained fermented soybean dregs, the specific volume difference of bread is not obvious.When addition granularity is
During 55 mesh, bread specific volume is maximum.
2.6 bean dregs add influence of the granularity to bread Degree of Ageing
The Degree of Ageing of different fermentations soy residual bread is shown in Table 8.
The fermented soybean dregs of table 8 add influence of the granularity to bread Degree of Ageing
Note：Data are the average value of 3 Duplicate Samples.
It can be known by table 8, add varigrained fermented soybean dregs, the Degree of Ageing difference of bread is not obvious.When addition granularity
During for 55 mesh, bread specific volume is minimum.
2.7 bean dregs add granularity to bread physical property (hardness, elasticity, restoring force, chewiness)
The physical property of the different grain size fermented soybean dregs bread of table 9
Note：Data are the average value of 2 Duplicate Samples.
The physical property measurement of difference addition granularity fermented soybean dregs bread the results are shown in Table 9, when fermented soybean dregs addition granularity is 60 mesh
When, hardness minimum, elasticity and the recovery maximum of bread.Consistency and elasticity is the sign directly perceived of bread staling, and usual hardness is got over
Height, bread is poorer, and the elasticity number of bread, into positive correlation, as a result shows that fermented soybean dregs addition granularity is 60 mesh with bread
When, the physical property and quality of bread are best.
2.8 bread organoleptic quality evaluation results
2.8.1 bean dregs addition influences result to bread sensory evaluation scores
Organoleptic quality evaluation is carried out to the bread of fermented soybean dregs Different adding amount, the addition of fermented soybean dregs can be reflected
Influence to bread organoleptic quality.As can be seen from Table 10, with the gradually increase of fermented soybean dregs addition, bread sense organ is commented
Divide increase, when addition increases to 6%, the organoleptic quality scoring of bread reaches highest；With the continuation of fermented soybean dregs addition
Increase, the sensory evaluation scores of bread are gradually reduced.When fermented soybean dregs addition is 6%, bread has light soy flavor, local flavor
Good, surface is smooth, color and luster is good, and bread core pore opening is uniform, and elasticity is preferable, soft texture, and delicate mouthfeel.
The Different adding amount fermented soybean dregs bread sensory evaluation of table 10
Note：Data are the average value of 3 Duplicate Samples.
2.8.2 bean dregs addition granularity influences result to bread sensory evaluation scores
The different addition granularity fermented soybean dregs bread sensory evaluations of table 11
Note：Data are the average value of 3 Duplicate Samples.
Organoleptic quality evaluation is carried out to the bread of fermented soybean dregs difference addition granularity, the addition of fermented soybean dregs can be reflected
Influence of the granularity to bread organoleptic quality.As can be seen from Table 11, with fermented soybean dregs granularity to bread organoleptic effects not
Substantially, when granularity is 55 mesh, the organoleptic quality scoring of bread reaches highest.
2.9 single factor experiment interpretations of result
As a result Fig. 1-Fig. 3 is seen.It will be seen from figure 1 that with the increase of fermented soybean dregs addition, the quality of bread is reaching one
Decline after individual peak value, internal crumb color is also deepened therewith, epidermis appearance is dry and cracked, and mouthfeel becomes coarse, internal porosity
Larger and uneven, institutional framework becomes close not bulk.Due to there are a large amount of dietary fibers, addition mistake among fermented soybean dregs
It can influence to dilute gluten more, influence its formation[6], so that the mouthfeel and outward appearance to bread products have a significant impact.It is true by Fig. 1
Determine fermented soybean dregs addition most appropriate for 6%.
The addition of yeast influences whether the gas production of bread, so as to influence loaf volume and mouthfeel[7].Can from Fig. 2
Go out, with the increase of inoculum of dry yeast, the quality of bread has declined after a peak value is reached, assembled watch color of the leather pool adds with yeast
The increase of dosage and become glossy, yellowish-white and smooth, tissue looseness is soft；Addition is occurred in that significantly in 2% bread
Yeasty, interior tissue is coarse, and stomata becomes big and uneven.So considering from integrated quality, yeast consumption is defined as
2%.
Granularity can influence the institutional framework and mouthfeel of product to a certain extent.As seen from Figure 3, fermented soybean dregs granularity
Organoleptic effects to product are not obvious, when granularity is 55 mesh, the sensory evaluation scores highest of bread.
2.10 response surface design is analyzed
The response surface analysis results of sensory evaluation of table 12
The variance analysis of the subjective appreciation regression equation of table 13
Note:The * poles level of signifiance, i.e. p<0.01；* the level of signifiance, i.e. p<0.05
Multiple regression fitting is carried out to the test data of table 8 using Design-Expert softwares, each factor pair response is obtained
The secondary multinomial regression model of value is：
Y=86.56+0.56A+0.18B+0.11C-0.10AB-0.18AC-0.35BC-3.97A2-1.54B2-0.72C2
Regression model is made significantly to examine and variance analysis, 12 are the results are shown in Table.The F=106.05 of the model, P ＜
0.0001, illustrate that model regression effect is extremely notable.The coefficient R of model2=0.9927, show model with experiment fitting compared with
Good, significantly, the quadratic equation model is reliable, can use its prediction fermented soybean dregs bread for relation between independent variable and response
Technical recipe.
From table 13 and Fig. 4, the primary and secondary order that each factor influences on fermented soybean dregs bread aesthetic quality is：A>B>C.A,
C2The aesthetic quality of fermented soybean dregs bread is significantly affected, A2, B2Influence to aesthetic quality reaches the pole level of signifiance.
Multiple regression fitting is carried out to test data using Design-Expert softwares, can be tried to achieve by response surface analysis
Interaction between optimal parameter and each parameter.By software analysis, the optimised process formula for obtaining fermented soybean dregs bread is：
Using mixed powder as base weight, fermented soybean dregs addition 4.81%, yeast 1.6%, the mesh of fermented soybean dregs granularity 50.On this condition, it is comprehensive
It is 83.3498 to close scoring.In view of actual operability, Optimal Parameters are modified to：Fermented soybean dregs addition 5%, yeast
2%, the mesh of fermented soybean dregs granularity 50.The comprehensive grading for making fermented soybean dregs bread by this optimization of C/C composites is 84.1.This and predicted value
It is basically identical, further demonstrate regression model and can use.
2.11 comparative test result
The product being made according to optimum process formula, measure bread inspection target parameter (wherein Degree of Ageing determine with 72h
Degree of Ageing is standard) and microstructure result and blank see the table below 14 and Fig. 5.Optimization formula sample is excellent according to response surface
The addition of optimization formula ratio fermented soybean dregs, i.e. fermented soybean dregs 5%, cream 15%, soft white sugar 14%, egg 5%, the salt of change
1%th, inoculum of dry yeast 2%, modifying agent 3%, water 45%, the mesh of fermented soybean dregs granularity 50, blank control sample formula except without
Outside fermented soybean dregs, remaining proportion scale and process conditions and optimization formula are completely the same.
The inspection target comparing result table of table 14
As can be seen from the table, optimization formula bread elasticity, restoring force is more than blank group bread；Degree of Ageing, hardness is chewed
Property and specific volume be both less than blank, so soy residual bread is softer than common bread for from mouthfeel, and with light
Soybean fragrance, from comprehensive nutrient value on judge, soy residual bread contains abundant dietary fiber function factor, with very high
Nutritive value.
Microstructure (scanning electron microscope (SEM) photograph is shown in Fig. 5)：
As can be seen from Figure 5 amplify after 1000 times, see that light is wanted on blank control sample and the surface of optimum formula group on the whole
Sliding, this is consistent with the taste quality of bread, and the mouthfeel of blank control sample is finer and smoother than the mouthfeel of optimum formula, optimum formula face
The microstructural surfaces of bag have raised and rough, can be clearly seen that the evengranular distribution of bean dregs on the surface, and
Optimum formula texture of loaf structure shows slightly close, and this is consistent with bread with the result of physical property, and addition bean dregs make bread elasticity,
Restoring force increased compared with blank group, and bread staling degree, hardness, chewiness and specific volume have reduction, and bread overall quality has
Improved.
3 conclusions
This paper sensory evaluation scores are evaluation index, and fermented soybean dregs bread is determined by single factor test and response surface optimization experiment
Optimised process formula is：Using mixed powder as base weight, fermented soybean dregs addition 5%, yeast 2%, granularity is 50 mesh.Using optimization work
The fermented soybean dregs bread comprehensive grading that skill formula makes is 84.1, and quality is obviously improved.Bread in bread storage process
Heart moisture content change trend shows：Compared to common bread, fermented soybean dregs bread has stronger retention ability, and rate of ageing is obvious
Reduction, bread shelf life extension.
Although above the present invention is described in detail with a general description of the specific embodiments,
On the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements, belong to the scope of protection of present invention without departing from theon the basis of the spirit of the present invention.
Bibliography：
[1] Zhang Zhen mountain, foline duckweed, Li Quan waits processing and processing and utilization [J] Food Sciences, 2004,25 of bean dregs
(10):400-401.
[2] volatile flavor compound constituent analysis [J] food section in Song Hao, Zheng Yu sesame soya bean fermenting bean dregs products
Learn, 2016,10:176-182.
[3] Wangfu is outstanding, Zhao Jinyang, Zhang Jinlan, waits response phase methods to optimize the bar that No. 1 solid state fermentation bean dregs are put down in edible mushroom agriculture
Part [J] Food Sciences, 2015,36 (9):89-96.
[4] research [J] the food section that Zhang Yanrong, Liu Tingting, Li Yu Agricus blazeis dietary fiber are applied in bread production
Learn, 2007,05:166-169.
[5] Zhang Shouwen bread science and processing technology [M] Beijing:China Light Industry Press, 1996:513-553.
[6] application study [J] soybean science and technology of Xu Longfu, Zheng Huanyu, Zhao Ying the bean dregs in bakery product, 2013,03:
47-52.
[7] beans are healthy and free from worry, and Li Chaomin, Zhao Yong dares, and wait influence research [J] the food of bread supplementary material to dough fermentation volume
Industry, 2013,12:44-46.
[8]Pomeravz Y.Fiber in bread making effects on rheological properties
[J].Cereal Chem,1997,54(1):25-41.
[9] Xu Shu carrys out the Chinese grain and oil of fuzzy comprehensive evoluation [J] of Physical Property Analysis and its aesthetic quality of rice bran bread
Report, 2009,24 (03):21-24.
Claims (5)
1. a kind of fermented soybean dregs bread, it is characterised in that in terms of mass parts, its raw material includes：100 parts of flour, fermented soybean dregs 3-9
Part, 1.5-2.5 parts of yeast, 0-15 parts of cream, 0-18 parts of white sugar, 2-8 parts of egg, 0-1.6 parts of salt, bread improver 0.5-3
Part, 40-65 parts of water, wherein the bean dregs granularity is 50-60 mesh.
2. fermented soybean dregs bread according to claim 1, it is characterised in that in terms of mass parts, its raw material includes：Flour
100 parts, 5 parts of fermented soybean dregs, 2 parts of yeast, 15 parts of cream, 14 parts of white sugar, 5 parts of egg, 1 part of salt, 3 parts of bread improver, water
45 parts, wherein the bean dregs granularity is 50 mesh.
3. fermented soybean dregs bread according to claim 1 or 2, it is characterised in that the quality of the fermented soybean dregs dry
Content is 19-30%；And/or, soluble dietary fiber mass content is 10-25% in the fermented soybean dregs dry.
4. the fermented soybean dregs bread according to claim any one of 1-3, it is characterised in that the fermented soybean dregs use flat mushroom
Fermenting bean dregs are obtained as strain, the initial pH7.5 of bean dregs, inoculum concentration 10.5%, 30.5 DEG C of cultivation temperature, incubation time 13d.
5. the preparation method of any one of the claim 1-4 fermented soybean dregs bread, it is characterised in that including by the fermentation beans
Slag adds appropriate water process to required granularity, and fermented soybean dregs slurry is made；Fermented soybean dregs bread is made by other raw materials are matched.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710380904.5A CN107197903A (en) | 2017-05-25 | 2017-05-25 | Fermented soybean dregs bread and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710380904.5A CN107197903A (en) | 2017-05-25 | 2017-05-25 | Fermented soybean dregs bread and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107197903A true CN107197903A (en) | 2017-09-26 |
Family
ID=59905522
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710380904.5A Pending CN107197903A (en) | 2017-05-25 | 2017-05-25 | Fermented soybean dregs bread and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107197903A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109567005A (en) * | 2018-10-27 | 2019-04-05 | 安徽师范大学 | A kind of oyster mushroom taste high nutrition corn flour and its preparation method and application |
| CN109938075A (en) * | 2019-04-26 | 2019-06-28 | 浙江海洋大学 | A kind of preparation method of soy residual bread |
| CN112385690A (en) * | 2020-11-18 | 2021-02-23 | 安徽省宏伟制粉有限责任公司 | Whole wheat flour bread improver with good water retention effect |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58205462A (en) * | 1982-05-26 | 1983-11-30 | Showa Sangyo Kk | Food product containing wholly defatted soybean cake |
| CN1886055A (en) * | 2003-12-04 | 2006-12-27 | 不二制油株式会社 | Bread improving agent and breads containing the same |
| CN1935001A (en) * | 2006-07-12 | 2007-03-28 | 魏伶 | New process for making coarse grain bread and pancake by biofermentation of beam dregs |
| CN102007953A (en) * | 2010-12-19 | 2011-04-13 | 陕西天宝大豆食品技术研究所 | Soybean dietary fiber bread and preparation method thereof |
| CN105076302A (en) * | 2015-08-20 | 2015-11-25 | 徐静 | High-dietary-fiber bread and preparing method thereof |
| CN105941541A (en) * | 2016-07-20 | 2016-09-21 | 遵义医学院 | High-dietary fiber bread and preparation method thereof |
-
2017
- 2017-05-25 CN CN201710380904.5A patent/CN107197903A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58205462A (en) * | 1982-05-26 | 1983-11-30 | Showa Sangyo Kk | Food product containing wholly defatted soybean cake |
| CN1886055A (en) * | 2003-12-04 | 2006-12-27 | 不二制油株式会社 | Bread improving agent and breads containing the same |
| CN1935001A (en) * | 2006-07-12 | 2007-03-28 | 魏伶 | New process for making coarse grain bread and pancake by biofermentation of beam dregs |
| CN102007953A (en) * | 2010-12-19 | 2011-04-13 | 陕西天宝大豆食品技术研究所 | Soybean dietary fiber bread and preparation method thereof |
| CN105076302A (en) * | 2015-08-20 | 2015-11-25 | 徐静 | High-dietary-fiber bread and preparing method thereof |
| CN105941541A (en) * | 2016-07-20 | 2016-09-21 | 遵义医学院 | High-dietary fiber bread and preparation method thereof |
Non-Patent Citations (4)
| Title |
|---|
| 刘恩岐 等: "利用豆渣纤维生产功能性面包的研究", 《山西农业大学学报》 * |
| 王夫杰 等: "响应面法优化食用菌农平1号固态发酵豆渣的条件", 《食品科学》 * |
| 芦菲 等: "豆渣对面团和面包品质特性的影响研究", 《中国粮油学报》 * |
| 薛振环: "粗壮脉纹胞菌发酵豆渣的研究及产品开发", 《中国优秀硕士学位论文全文数据库（电子期刊）工程科技Ⅰ辑》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109567005A (en) * | 2018-10-27 | 2019-04-05 | 安徽师范大学 | A kind of oyster mushroom taste high nutrition corn flour and its preparation method and application |
| CN109938075A (en) * | 2019-04-26 | 2019-06-28 | 浙江海洋大学 | A kind of preparation method of soy residual bread |
| CN112385690A (en) * | 2020-11-18 | 2021-02-23 | 安徽省宏伟制粉有限责任公司 | Whole wheat flour bread improver with good water retention effect |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Mongi et al. | Proximate composition, bread characteristics and sensory evaluation of cocoyam-wheat composite breads | |
| Rubenthaler et al. | Steamed bread. I. Chinese steamed bread formulation and interactions | |
| CN102018011B (en) | Gluten protein substitute and application thereof | |
| CN102113531B (en) | Sea tangle ultrafine powder fortified bread and preparation method thereof | |
| CN106035443B (en) | Tartary buckwheat fried dough twists and preparation method thereof | |
| CN103783391B (en) | Lotus root noodles and processing method thereof | |
| CN107197903A (en) | Fermented soybean dregs bread and preparation method thereof | |
| CN107212329A (en) | A kind of high microsteping low sugar potato class nutrition compounding powder and preparation method thereof | |
| CN107439633A (en) | A kind of whole-wheat bread composite modifying agent and whole-wheat bread composition and whole-wheat bread and preparation method thereof | |
| CN103461816B (en) | Preparation of steamed buns by fermentation method, and evaluation methods for qualities of steamed buns and flour | |
| CN102119706B (en) | Nutrient bread prepared from superfine powder of burdock and preparation method of same | |
| CN103651678A (en) | Sorghum bran health-care steamed bun and preparing method thereof | |
| CN106035483B (en) | Tartary buckwheat and pumpkin biscuits and making method thereof | |
| CN100482084C (en) | Preparation of laboratorial north steamed bread and method for evaluating quality | |
| CN109820137A (en) | A kind of coarse cereals composite flour of hypoglycemia patient, food and preparation method | |
| CN107897260A (en) | A kind of production method of pomace dietary fibers bread | |
| CN107410424A (en) | A kind of preparation method of pre-baked mashed potatoes bread | |
| CN107212046A (en) | A kind of fermented soybean dregs cake and preparation method thereof | |
| Hyacinthe et al. | Bread characteristics and descriptive analysis of taro (Colocasia esculenta, Cv Fouê): Wheat composite bread and some fritters | |
| CN106720126A (en) | Highland barley butter fermented type cake of long shelf life and preparation method thereof under a kind of normal temperature | |
| Kulasekar et al. | Nutritive analysis of coconut residue (CR)-composite bread fermented with lactic acid bacilli (LAB) and Yeast and CR-gluten-free biscuits | |
| CN105557941A (en) | Bean curd residue high-fiber biscuit and preparation method thereof | |
| CN109770210A (en) | A kind of barley-wheat composite powder steamed bun and preparation method thereof | |
| CN111937938A (en) | Radix puerariae bread and making method thereof | |
| Masih et al. | Development of whole wheat chapati with increased shelf-life and flexibility |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170926 |