CN107372715A - A kind of preparation method of fermented type bread - Google Patents

A kind of preparation method of fermented type bread Download PDF

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Publication number
CN107372715A
CN107372715A CN201710676524.6A CN201710676524A CN107372715A CN 107372715 A CN107372715 A CN 107372715A CN 201710676524 A CN201710676524 A CN 201710676524A CN 107372715 A CN107372715 A CN 107372715A
Authority
CN
China
Prior art keywords
bread
baking temperature
stage
baking
fermented type
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
Application number
CN201710676524.6A
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Chinese (zh)
Inventor
黄树雄
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Hefei Taiwan Xiang Food Co Ltd
Original Assignee
Hefei Taiwan Xiang Food Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Hefei Taiwan Xiang Food Co Ltd filed Critical Hefei Taiwan Xiang Food Co Ltd
Priority to CN201710676524.6A priority Critical patent/CN107372715A/en
Publication of CN107372715A publication Critical patent/CN107372715A/en
Pending legal-status Critical Current

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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
    • A21D2/34—Animal 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
    • 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
    • A21D2/364—Nuts, e.g. cocoa
    • 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
    • A21D2/366—Tubers, roots
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts

Abstract

The invention discloses a kind of preparation method of fermented type bread, including herein below：Chrysanthemum indicum pretreatment, nutrient powder making, the making of zymotic fluid processed, auxiliary material and face, proof and toast；The fermented type bread reasonable recipe of the present invention, rich in vitamin, protein and several mineral materials, suitable many people eats；Existing production technology is improved, improves the quality of traditional zymotic bread, the shortcomings of eliminating rough sense, the peculiar smell of traditional zymotic bread, improves the nutritive value of bread, and makes bread that there are unique flavor and taste.

Description

A kind of preparation method of fermented type bread
Technical field
The present invention relates to a kind of preparation method of fermented type bread, belong to food processing technology field.
Background technology
Bread is the staple food of people, and the ratio row of the national consumption bread in China are also higher；Nutritionist advocates people and eaten Bread as basic food, because bread is that one kind that nutrient content is relatively comprehensive, nutritive value is higher is horizontal, with the health of the people Theory constantly strengthens, and quality of the life and quality improve constantly, and therefore, the consumption idea of consumer also changes therewith, the people More focus on health, nutrition dietary；During daily-consumption food items are selected, in addition to paying close attention to the color of food, Consumer more steals sight to nutrition is balanced to come with functional food.Therefore, on food compound multiple beneficial nutrition into Divide and be referred to as a kind of trend, welcome by consumers in general；The nutrition synthesis of the nutrition of peach and bread will be pushed open market Gate.
The content of the invention
It is an object of the invention to provide a kind of preparation method of fermented type bread.
To achieve these goals, the present invention adopts the following technical scheme that：
The preparation method of fermented type bread, including herein below：
（1）Chrysanthemum indicum pre-processes：It will first be cleaned without the chrysanthemum indicum that goes mouldy, adding 4-5 times after chopping measures pure water, is heated to seething with excitement, 25-30 DEG C of extraction, then supernatant soup is taken after centrifuging 10min-15min, it is standby；
（2）Nutrient powder makes：Semen sesami nigrum, pumpkin seeds are pressed into 3-4:1 ratio is poured into frying pan, and stir-frying 10-15 minutes are to sending Fragrance, fine powder is ground into after cooling；
（3）Zymotic fluid processed：Honey and promoting blood circulation dry ferment are pressed into 8-10:1 mixed proportion mixes, and adds pure water and stirs and evenly mixs, in 35-40min is activated at room temperature, obtains zymotic fluid；
（4）Auxiliary material makes：Skimmed milk power 13-15 parts, salt 4-5 parts, egg 5-7 parts and purple sweet potato juice 9-13 parts is weighed to mix, Add its mixing total amount 5%-6% above-mentioned steps thereto again（3）Zymotic fluid；Fully mix, it is standby；
（5）And face：In above-mentioned steps（4）Companion enters Strong flour, Self- raising flour and step in mixed liquor（2）Mixing fine powders, institute The Strong flour stated, Self- raising flour, step（2）The mixed proportion of mixing fine powders and mixed liquor is 35-40:20-22:7-8:4-5, Appropriate rapeseed oil is added after mixing and is kneaded into dough, then places fermentation 3-4 hours, then dough is divided into some small doughs, is made Obtain bread base；
（6）Proof：Orthopedic dough is placed in 30-35 DEG C of baking tray and proofs 100-120min, proofs terminal to be expanded into face The 75-80% of inclusion product；
（7）Baking：Baking process is divided into four-stage, first stage, and baking temperature is 120-130 DEG C；Second stage, baking temperature Spend for 200-210 DEG C；Phase III, baking temperature are 130-140 DEG C, and fourth stage, baking temperature is 100-120 DEG C；Come out of the stove Cooling is edible.
Described step（5）Middle Strong flour, Self- raising flour, step（2）The mixed proportion of mixing fine powders and mixed liquor is 38:21:8:5。
Described step（7）Middle first stage, baking temperature are 125 DEG C；Second stage, baking temperature are 205 DEG C；3rd Stage, baking temperature are 135 DEG C, and fourth stage, baking temperature is 110 DEG C.
Beneficial effects of the present invention：
The fermented type bread reasonable recipe of the present invention, rich in vitamin, protein and several mineral materials, it is adapted to many people's food With；Existing production technology is improved, improves the quality of traditional zymotic bread, eliminates the rough sense, different of traditional zymotic bread The shortcomings of taste, the nutritive value of bread is improved, and make bread that there are unique flavor and taste.
Embodiment
Embodiment 1：The preparation method of fermented type bread, including herein below：
（1）Chrysanthemum indicum pre-processes：It will first be cleaned without the chrysanthemum indicum that goes mouldy, 5 times of amount pure water added after chopping, is heated to seething with excitement, soaks 25 DEG C are carried, then supernatant soup is taken after centrifuging 15min, it is standby；
（2）Nutrient powder makes：Semen sesami nigrum, pumpkin seeds are pressed 3:1 ratio is poured into frying pan, stir-frying 12 minutes to sending fragrance, Fine powder is ground into after cooling；
（3）Zymotic fluid processed：Honey and promoting blood circulation dry ferment are pressed 10:1 mixed proportion mixes, and adds pure water and stirs and evenly mixs, in room The lower activation 35min of temperature, obtains zymotic fluid；
（4）Auxiliary material makes：11 parts of 14 parts of skimmed milk power, 4.5 parts of salt, 6 parts of egg and purple sweet potato juice mixings are weighed, then thereto Add its above-mentioned steps of mixing total amount 5.5%（3）Zymotic fluid；Fully mix, it is standby；
（5）And face：In above-mentioned steps（4）Companion enters Strong flour, Self- raising flour and step in mixed liquor（2）Mixing fine powders, institute The Strong flour stated, Self- raising flour, step（2）The mixed proportion of mixing fine powders and mixed liquor is 38:21:8:5, added after mixing Appropriate rapeseed oil is kneaded into dough, then places fermentation 3-4 hours, then dough is divided into some small doughs, and bread base is made；
（6）Proof：Orthopedic dough is placed in 30-35 DEG C of baking tray and proofs 110min, proofs terminal to be expanded into bread body Long-pending 80%；
（7）Baking：Baking process is divided into four-stage, first stage, and baking temperature is 125 DEG C；Second stage, baking temperature are 205℃；Phase III, baking temperature are 135 DEG C, and fourth stage, baking temperature is 110 DEG C；Come out of the stove and cool down i.e. edible.

Claims (3)

1. a kind of preparation method of fermented type bread, it is characterised in that including herein below：
（1）Chrysanthemum indicum pre-processes：It will first be cleaned without the chrysanthemum indicum that goes mouldy, adding 4-5 times after chopping measures pure water, is heated to seething with excitement, 25-30 DEG C of extraction, then supernatant soup is taken after centrifuging 10min-15min, it is standby；
（2）Nutrient powder makes：Semen sesami nigrum, pumpkin seeds are pressed into 3-4:1 ratio is poured into frying pan, and stir-frying 10-15 minutes are to sending Fragrance, fine powder is ground into after cooling；
（3）Zymotic fluid processed：Honey and promoting blood circulation dry ferment are pressed into 8-10:1 mixed proportion mixes, and adds pure water and stirs and evenly mixs, in 35-40min is activated at room temperature, obtains zymotic fluid；
（4）Auxiliary material makes：Skimmed milk power 13-15 parts, salt 4-5 parts, egg 5-7 parts and purple sweet potato juice 9-13 parts is weighed to mix, Add its mixing total amount 5%-6% above-mentioned steps thereto again（3）Zymotic fluid；Fully mix, it is standby；
（5）And face：In above-mentioned steps（4）Companion enters Strong flour, Self- raising flour and step in mixed liquor（2）Mixing fine powders, institute The Strong flour stated, Self- raising flour, step（2）The mixed proportion of mixing fine powders and mixed liquor is 35-40:20-22:7-8:4-5, Appropriate rapeseed oil is added after mixing and is kneaded into dough, then places fermentation 3-4 hours, then dough is divided into some small doughs, is made Obtain bread base；
（6）Proof：Orthopedic dough is placed in 30-35 DEG C of baking tray and proofs 100-120min, proofs terminal to be expanded into face The 75-80% of inclusion product；
（7）Baking：Baking process is divided into four-stage, first stage, and baking temperature is 120-130 DEG C；Second stage, baking temperature Spend for 200-210 DEG C；Phase III, baking temperature are 130-140 DEG C, and fourth stage, baking temperature is 100-120 DEG C；Come out of the stove Cooling is edible.
2. the preparation method of fermented type bread according to claim 1, it is characterised in that described step（5）Middle high muscle Flour, Self- raising flour, step（2）The mixed proportion of mixing fine powders and mixed liquor is 38:21:8:5.
3. the preparation method of fermented type bread according to claim 1, it is characterised in that described step（7）In first Stage, baking temperature are 125 DEG C；Second stage, baking temperature are 205 DEG C；Phase III, baking temperature are 135 DEG C, fourth order Section, baking temperature are 110 DEG C.
CN201710676524.6A 2017-08-09 2017-08-09 A kind of preparation method of fermented type bread Pending CN107372715A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201710676524.6A CN107372715A (en) 2017-08-09 2017-08-09 A kind of preparation method of fermented type bread

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201710676524.6A CN107372715A (en) 2017-08-09 2017-08-09 A kind of preparation method of fermented type bread

Publications (1)

Publication Number Publication Date
CN107372715A true CN107372715A (en) 2017-11-24

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN201710676524.6A Pending CN107372715A (en) 2017-08-09 2017-08-09 A kind of preparation method of fermented type bread

Country Status (1)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111493114A (en) * 2020-04-17 2020-08-07 广西轩妈食品有限公司 Method for preparing microbial fermented wheaten food

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103461431A (en) * 2013-09-26 2013-12-25 李良 Bread with Chinese yam and black sesame and preparation method thereof
CN104642448A (en) * 2014-06-12 2015-05-27 卢想琼 Bread making method

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103461431A (en) * 2013-09-26 2013-12-25 李良 Bread with Chinese yam and black sesame and preparation method thereof
CN104642448A (en) * 2014-06-12 2015-05-27 卢想琼 Bread making method

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111493114A (en) * 2020-04-17 2020-08-07 广西轩妈食品有限公司 Method for preparing microbial fermented wheaten food

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Application publication date: 20171124

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