CN107950617A - A kind of standing grain worm egg flavor bread and preparation method thereof - Google Patents
A kind of standing grain worm egg flavor bread and preparation method thereof Download PDFInfo
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- CN107950617A CN107950617A CN201711470219.8A CN201711470219A CN107950617A CN 107950617 A CN107950617 A CN 107950617A CN 201711470219 A CN201711470219 A CN 201711470219A CN 107950617 A CN107950617 A CN 107950617A
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- standing grain
- grain worm
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- egg
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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
- A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
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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
- 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
- A21D2/145—Acids, anhydrides or salts thereof
-
- 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
- A21D2/16—Fatty acid esters
-
- 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
- A21D2/186—Starches; Derivatives thereof
-
- 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
- A21D2/188—Cellulose; Derivatives thereof
-
- 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
- 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
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
Abstract
The invention discloses a kind of standing grain worm egg flavor bread and preparation method thereof.The bread contains flour, yeast, granulated sugar, enzyme preparation, emulsifying agent, antistaling agent, converted starch, D-sorbitol solution, malt syrup, standing grain worm egg slurry, cake oil, butter, vegetable oil, Yan Heshui.The present invention adds egg, garlic juice and pepper powder in standing grain worm slurry is obtained, stirs evenly, obtain standing grain worm egg slurry by will be stirred with worm and vegetable oil；Flour, yeast, granulated sugar, enzyme preparation, emulsifying agent, antistaling agent, converted starch, water, D-sorbitol solution and malt syrup are mixed, stir to it is preliminary it is agglomerating after, add standing grain worm egg slurry, cake oil, butter, vegetable oil and salt, stirring is extremely into dough；Segmentation, round as a ball, relaxation, ferments, and baking, obtains standing grain worm egg flavor bread.
Description
Technical field
The present invention relates to a kind of bread, more particularly to a kind of standing grain worm egg flavor bread and preparation method thereof.
Background technology
Standing grain worm nutritive value is very high, is first-class nourishing cuisines.Wherein, gross protein value accounts for dry weight more than 60%,
Amino acid classes are complete and eurythmy, wherein essential amino acid account for the 38% of total amount, and delicious amino acid accounts for total ammonia
The 58% of base acid amount, delicious flavour.Standing grain worm is not only cuisines, it is cold in nature, sweet in flavor, salty, has nourishing yin and lessening fire, clearing lung-heat qi-restoratives, enriches blood
The effect of establishing-Yang.It was found that standing grain worm is rich in more than 10 kinds of aliphatic acid, polyunsaturated fatty acid mass fraction is 46% or so, wherein
The content of EPA and AA is up to 16% and 10% respectively.EPA can strengthen the excretion of cholesterol in human body, suppress endogenous courage and consolidate
The synthesis of alcohol, has the function of reducing blood lipid and prevention of arterial atherosis.AA be many 20 carbon derivatives such as prostaglandin E2s,
The precursor of the materials such as prostacyclin, thromboxane A2 and leukotriene, has important healthcare function to male prostate.
The bread for allowing people as staple food is produced by the use of standing grain worm as raw material, not only rich in nutrition but also delicious food.But at present
The country has not been reported and launch.
The content of the invention
The shortcomings that primary and foremost purpose of the present invention is to overcome the prior art and deficiency, there is provided a kind of standing grain worm egg flavor bread.
Another object of the present invention is to provide the preparation method of above-mentioned standing grain worm egg flavor bread.
The purpose of the present invention is achieved through the following technical solutions：
A kind of standing grain worm egg flavor bread, is made of following component by mass percentage：Flour 50~55%, yeast
0.4~0.6%, granulated sugar 8~13%, enzyme preparation 0.01~0.012%, emulsifying agent 0.4~0.6%, antistaling agent 0.04~
0.06%th, converted starch 0.8~1.2%, D-sorbitol solution 2.3~2.8%, malt syrup 0.8~1.2%, standing grain worm egg slurry 5~
9%th, cake oil 0.4~0.6%, butter 2~4%, vegetable oil 1~4%, salt 0.3~0.5%, water surplus.
The standing grain worm egg flavor bread, is preferably made of following component by mass percentage：Flour 52~53%,
Yeast 0.48~0.55%, granulated sugar 10.5~12.5%, enzyme preparation 0.01%, emulsifying agent 0.53%, antistaling agent 0.05%, denaturation
Starch 0.9~1.1%, D-sorbitol solution 2.5~2.6%, malt syrup 1~1.1%, standing grain worm egg slurry 6~8%, cake oil
0.5%th, butter 3.1~3.2%, vegetable oil 3.3~3.9%, salt 0.35~0.43, water surplus.
The enzyme preparation is preferably compounded enzyme preparate, and composition is by mass percentage, as follows：Glucose oxidase 5~
15%, alpha-amylase 1.5~3.5%, lipase 5~7.5%, zytase 5~10%, maltogenic amylase 1.5~
3.5%, wheaten starch 63~83.5%；It is more preferably as follows：Glucose oxidase 5%, alpha-amylase 3.5%, lipase 5%,
Zytase 10%, maltogenic amylase 1.5%, wheaten starch 75%.
The emulsifying agent is preferably composite emulsifier, and composition is by mass percentage, as follows：Diacetyl tartarate Dan Shuan
Glyceride 5~15%, stearoyl lactate 10~20%, sucrose ester 2~8%, sodium alginate 5~15%, maltodextrin 55~
65%；It is more preferably as follows：Diacetyl tartarate list double glyceride 10%, stearoyl lactate 15%, sucrose ester 5%, alginic acid
Sodium 10%, maltodextrin 60%.
The antistaling agent is preferably composite antistaling agent, and composition is by mass percentage, as follows：Calcium propionate 10~20%,
Potassium sorbate 5~25%, dehydroactic acid sodium 60~75%.
The converted starch is preferably the double starch adipates of acetylation.
The D-sorbitol solution is preferably the D-sorbitol solution that solid content is 65~75%；More preferably solid content
Content is 70% D-sorbitol solution.
The malt syrup is preferably the malt syrup that solid content is 80~90%；More preferably solid content
It is 84% malt syrup.
The standing grain worm egg slurry is made by the steps to obtain：Clean out and worm is mixed with vegetable oil, treats standing grain
After worm sucks oil, standing grain worm is put into mixer and is stirred, obtain standing grain worm slurry；Egg, garlic juice and Hu are added in being starched with worm
Green pepper powder, stirs evenly, and obtains standing grain worm egg slurry.
The standing grain worm and the vegetable oil are preferably in mass ratio 2~3：1 proportioning；More preferably in mass ratio 3:1
Proportioning.
The dosage of the egg presses standing grain worm slurry：Egg=mass ratio 2~2.4:1.
The dosage of the garlic juice presses standing grain worm slurry：Garlic juice=mass ratio 300~400:1.
The dosage of the pepper powder presses standing grain worm slurry：Pepper powder=mass ratio 300~400:1.
The preparation method of above-mentioned standing grain worm egg flavor bread, comprises the steps of：
(1) clean out and worm is mixed with vegetable oil, after standing grain worm sucks oil, standing grain worm is put into mixer and is carried out
Stirring, obtains standing grain worm slurry；
(2) egg, garlic juice and pepper powder are added in being starched with worm, is stirred evenly, obtains standing grain worm egg slurry；
(3) by flour, yeast, granulated sugar, enzyme preparation, emulsifying agent, antistaling agent, converted starch, water, D-sorbitol solution and malt
Syrup mixes, stir to it is preliminary it is agglomerating after, add standing grain worm egg slurry, cake oil, butter, vegetable oil and salt, stirring is extremely into dough；
(4) dough for accomplishing fluently step (3) is split, round as a ball, and relaxation, is shaped to loaf shape as required, ferments；
(5) dough that step (4) ferments is toasted, it is golden yellow to be baked to bread, obtains standing grain worm egg flavor bread.
Standing grain worm first is cleaned with clear water described in step (1), washes away the sludge on standing grain worm surface, while chooses away the standing grain die
Worm.
Vegetable oil described in step (1) is preferably peanut oil.
Standing grain worm and the vegetable oil described in step (1) are preferably in mass ratio 2~3：1 proportioning；More preferably press
Mass ratio 3:1 proportioning.
The dosage of egg described in step (2) presses standing grain worm slurry：Egg=mass ratio 2~2.4:1.
The dosage of garlic juice described in step (2) presses standing grain worm slurry：Garlic juice=mass ratio 300~400:1.
The dosage of pepper powder described in step (2) presses standing grain worm slurry：Pepper powder=mass ratio 300~400:1.
The composition of enzyme preparation described in step (3) is by mass percentage, as follows：Glucose oxidase 5~15%, α-shallow lake
Powder enzyme 1.5~3.5%, lipase 5~7.5%, zytase 5~10%, maltogenic amylase 1.5~3.5%, wheaten starch
63~83.5%；It is more preferably as follows：Glucose oxidase 5%, alpha-amylase 3.5%, lipase 5%, zytase 10%, wheat
Bud saccharogenic amylase 1.5%, wheaten starch 75%.
The composition of emulsifying agent described in step (3) is by mass percentage, as follows：Diacetyl tartarate list double glyceride
5~15%, stearoyl lactate 10~20%, sucrose ester 2~8%, sodium alginate 5~15%, maltodextrin 55~65%；More
It is preferably as follows：Diacetyl tartarate list double glyceride 10%, stearoyl lactate 15%, sucrose ester 5%, sodium alginate 10%,
Maltodextrin 60%.
The composition of composite antistaling agent described in step (3) is by mass percentage, as follows：Calcium propionate 10~20%, mountain
Potassium sorbate 5~25%, dehydroactic acid sodium 60~75%.
Converted starch described in step (3) is preferably the double starch adipates of acetylation.
Vegetable oil described in step (3) is preferably soybean oil.
Water described in step (3) is preferably frozen water.
The composition of dough described in step (3) is by mass percentage, as follows：Flour 50~55%, yeast 0.4~
0.6%th, granulated sugar 8~13%, compounded enzyme preparate 0.01~0.012%, composite emulsifier 0.4~0.6%, composite antistaling agent 0.04
~0.06%, converted starch 0.8~1.2%, D-sorbitol solution 2.3~2.8, malt syrup 0.8~1.2%, standing grain worm egg slurry 5~
9%th, cake oil 0.4~0.6%, butter 2~4%, vegetable oil 1~4%, salt 0.3~0.5%, water surplus；It is more preferably as follows：
Flour 52~53%, yeast 0.48~0.55%, granulated sugar 10.5~12.5%, compounded enzyme preparate 0.01%, composite emulsifier
0.53%th, composite antistaling agent 0.05%, converted starch 0.9~1.1%, D-sorbitol solution 2.5~2.6, malt syrup 1~
1.1%th, standing grain worm egg slurry 6~8%, cake oil 0.5%, butter 3.1~3.2%, vegetable oil 3.3~3.9%, salt 0.35~
0.43rd, water surplus.
The time of relaxation described in step (4) is preferably 10~15min.
The condition of fermentation described in step (4) fermentation 2-3 preferably under 32-35 DEG C, humidity 80-90% environment is small
When；When the 2-3 that ferments more preferably under 33-35 DEG C, humidity 80-85% environment is small.
The condition of baking described in step (5) is preferably according to 190 DEG C of excessive internal heat, lower fiery 160 DEG C of conditions baking.
The present invention is had the following advantages relative to the prior art and effect：
The present invention provides the bread of standing grain worm egg flavor first.The bread is rich in protein, unrighted acid, mouth
Feel pleasant, the tempting green nourishing bread of fragrance.
The present invention by day frequently as the bread of staple food in add standing grain worm full of nutrition and starch, and solve following ask
Topic：First, the present invention removes the fishy smell of standing grain worm in standing grain worm bread by addition pepper powder of arranging in pairs or groups and uses garlic juice that standing grain worm is unique
Fragrance induce come, make the unique perfume of standing grain worm more prominent tempting；Second, the addition of standing grain worm albumen produces the structure of bread
Influence, and cooperate with compounding modifying agent (enzyme preparation, emulsifying agent and antistaling agent) improved effect solve the addition of standing grain worm albumen after
The problem of caused volume texture change and bread easily go mouldy, makes bread become more soft, high resilience, mouthfeel more preferably,
And extend the shelf life.
Embodiment
With reference to embodiment, the present invention is described in further detail, but the implementation of the present invention is not limited to this.
Embodiment 1
A kind of production method of standing grain worm egg flavor bread, step are as follows：
(1) purchase of standing grain worm and pretreatment：Standing grain worm is bought in standing grain insect season section, the standing grain worm bought is cleaned by using clear water, washes away
The impurity such as silt, choose dead worm.Then standing grain worm is pulled out from water, drains most of water.
(2) 5 kilograms of standing grain worms are weighed, add 1.66 kilograms of peanut oil.Then standing grain worm and oil are poured into beater beaten together
Starched into standing grain worm.
(3) 2.35 kilograms of eggs are weighed, 5 kilograms of standing grain worm slurries is added, adds 0.015 kilogram of garlic juice and 0.015 kilogram of Hu
Green pepper powder, is stirred until homogeneous with blender, obtains standing grain worm egg slurry.
(4) 53.5 kilograms of Strong flour is weighed, 0.54 kilogram of yeast, 10.7 kilograms of granulated sugar, compounded enzyme preparate (contains glucose
Oxidizing ferment GO1500BG (Royal DSM) 5%, fungal alpha-amylase 2500SG (Novi's letter) 3.5%, lipase Xtra BG (Novi
Letter) 5%, zytase Mono BG (Novi's letter) 10%, maltogenic amylase MA10000BG (Royal DSM) 1.5%, wheat form sediment
Powder 75%) 0.0107 kilogram, composite emulsifier (diacetyl tartarate list double glyceride 10%, stearoyl lactate 15%, sucrose
Ester 5%, sodium alginate 10%, maltodextrin 60%) 0.535 kilogram, composite antistaling agent (calcium propionate 10%, potassium sorbate 15%,
Dehydroactic acid sodium 75%) 0.053 kilogram, 1.07 kilograms of converted starch (the double starch adipates of acetylation), frozen water 15.78 is public
Jin, 2.67 kilograms of D-sorbitol solution (solid content 70%), 1.07 kilograms of malt syrup (solid content 84%), pours into dough mixing machine and stirs
Mix agglomerating to starting.0.53 kilogram of cake oil, 3.21 kilograms of butter, 3.5 kilograms of soybean oil, 7.35 public affairs of standing grain worm egg slurry are weighed again
Jin, 0.43 kilogram of salt, pours into dough mixing machine, quick knead dough is extremely into dough.
(5) the dough segmentation accomplished fluently, round as a ball, relaxation 10min, is shaped to loaf shape, is put into fermenting case as required,
33-35 DEG C, when fermentation 2 is small under humidity 80-85% environment.
(6) dough fermented is put into oven, according to getting angry 190 DEG C, it is golden yellow that lower fiery 160 DEG C of conditions are baked to bread,
Finished product can be gone out.
The standing grain worm egg flavor bread of gained, natural in color, relative volume is larger, soft taste high resilience, inside bread
Tissue is fine and smooth, and standing grain worm egg fragrance is tempting, and mouthfeel flavor change is little after placing 15 days.
Embodiment 2
A kind of production method of standing grain worm egg flavor bread, step are as follows：
(1) purchase of standing grain worm and pretreatment：Standing grain worm is bought in standing grain insect season section, the standing grain worm bought is cleaned by using clear water, washes away
The impurity such as silt, choose dead worm.Then standing grain worm is pulled out from water, drains most of water.
(2) 3 kilograms of standing grain worms are weighed, add 1.33 kilograms of peanut oil.Then standing grain worm and oil are poured into beater beaten together
Starched into standing grain worm.
(3) 2.5 kilograms of eggs are weighed, 6 kilograms of standing grain worm slurries is added, adds 0.02 kilogram of garlic juice and 0.02 kilogram of pepper
Powder, is stirred until homogeneous with blender, obtains standing grain worm egg slurry.
(4) 55 kilograms of flour is weighed, 0.58 kilogram of yeast, 11.5 kilograms of granulated sugar, compounded enzyme preparate (contains glucose oxidase
GO1500BG (Royal DSM) 5%, fungal alpha-amylase 2500SG (Novi's letter) 3.5%, lipase Xtra BG (Novi's letter) 5%,
Zytase Mono BG (Novi's letter) 10%, maltogenic amylase MA10000BG (Royal DSM) 1.5%, wheaten starch 75%)
0.011 kilogram, composite emulsifier (diacetyl tartarate list double glyceride 10%, stearoyl lactate 15%, sucrose ester 5%, sea
Mosanom 10%, maltodextrin 60%) 0.55 kilogram, composite antistaling agent (calcium propionate 20%, potassium sorbate 5%, dehydroactic acid sodium
75%) 0.055 kilogram, 0.96 kilogram of converted starch (the double starch adipates of acetylation), 15.78 kilograms of frozen water, D-sorbite
2.7 kilograms of liquid, 1.05 kilograms of malt syrup, pour into dough mixing machine stir it is agglomerating to starting.Standing grain worm egg is weighed again starches 8.5 kilograms,
0.45 kilogram of salt, 0.55 kilogram of cake oil, 3.3 kilograms of butter, 3.5 kilograms of soybean oil, pours into dough mixing machine, quick knead dough is extremely into face
Group.
(5) the dough segmentation accomplished fluently, round as a ball, relaxation 10min, is shaped to loaf shape, is put into fermenting case as required,
33-35 DEG C, when fermentation 3 is small under humidity 80-85% environment.
(6) bread is put into oven, according to getting angry 190 DEG C, it is golden yellow that lower fiery 160 DEG C of conditions are baked to bread, you can goes out into
Product.
The standing grain worm egg flavor bread of gained, natural in color, relative volume is larger, soft taste high resilience, inside bread
Tissue is fine and smooth, and standing grain worm egg fragrance is tempting, and mouthfeel flavor change is little after placing 15 days.
Embodiment 3
A kind of production method of standing grain worm egg flavor bread, step are as follows：
(1) purchase of standing grain worm and pretreatment：Standing grain worm is bought in standing grain insect season section, the standing grain worm bought is cleaned by using clear water, washes away
The impurity such as silt, choose dead worm.Then standing grain worm is pulled out from water, drains most of water.
(2) 3 kilograms of standing grain worms are weighed, add 1 kilogram of peanut oil.Then standing grain worm and oil are poured into standing grain is broken into beater together
Worm is starched.
(3) 2 kilograms of eggs are weighed, 4 kilograms of standing grain worm slurries is added, adds 0.01 kilogram of garlic juice and 0.01 kilogram of pepper powder,
It is stirred until homogeneous with blender, obtains standing grain worm egg slurry.
(4) 50 kilograms of flour is weighed, 0.47 kilogram of yeast, 12 kilograms of granulated sugar, compounded enzyme preparate (contains glucose oxidase
GO1500BG (Royal DSM) 5%, fungal alpha-amylase 2500SG (Novi's letter) 3.5%, lipase Xtra BG (Novi's letter) 5%,
Zytase Mono BG (Novi's letter) 10%, maltogenic amylase MA10000BG (Royal DSM) 1.5%, wheaten starch 75%)
0.01 kilogram, composite emulsifier (diacetyl tartarate list double glyceride 10%, stearoyl lactate 15%, sucrose ester 5%, sea
Mosanom 10%, maltodextrin 60%) 0.51 kilogram, composite antistaling agent (calcium propionate 15%, potassium sorbate 25%, dehydroactic acid
Sodium 60%) 0.051 kilogram, 1.12 kilograms of converted starch (the double starch adipates of acetylation), 15 kilograms of frozen water, D-sorbitol solution
2.5 kilograms, 1.1 kilograms of malt syrup, pour into dough mixing machine stir it is agglomerating to starting.Standing grain worm egg is weighed again starches 6 kilograms, salt 0.35
Kilogram, 0.5 kilogram of cake oil, 3 kilograms of butter, 3.75 kilograms of soybean oil, pours into dough mixing machine, quick knead dough is extremely into dough.
(5) the dough segmentation accomplished fluently, round as a ball, relaxation 10min, is shaped to loaf shape, is put into fermenting case as required,
33-35 DEG C, when fermentation 2.5 is small under humidity 80-85% environment.
(6) bread is put into oven, according to getting angry 190 DEG C, it is golden yellow that lower fiery 160 DEG C of conditions are baked to bread, you can goes out into
Product.
The standing grain worm egg flavor bread of gained, natural in color, relative volume is larger, soft taste high resilience, inside bread
Tissue is fine and smooth, and standing grain worm egg fragrance is tempting, and mouthfeel flavor change is little after placing 15 days.
Comparative example 1
(1) purchase of standing grain worm and pretreatment：Standing grain worm is bought in standing grain insect season section, the standing grain worm bought is cleaned by using clear water, washes away
The impurity such as silt, choose dead worm.Then standing grain worm is pulled out from water, drains most of water.
(2) 5 kilograms of standing grain worms are weighed, add 1.66 kilograms of peanut oil.Then standing grain worm and oil are poured into beater beaten together
Starched into standing grain worm.
(3) 2.35 kilograms of eggs are weighed, 5 kilograms of standing grain worm slurries is added, adds 0.015 kilogram of garlic juice and 0.015 kilogram of Hu
Green pepper powder, is stirred until homogeneous with blender, obtains standing grain worm egg slurry.
(4) 53.5 kilograms of flour is weighed, 0.54 kilogram of yeast, 10.7 kilograms of granulated sugar, commercially available 0.55 kilogram of bread improver,
0.053 kilogram of composite antistaling agent (calcium propionate 10%, potassium sorbate 15%, dehydroactic acid sodium 75%), (acetylation is double for converted starch
Starch adipate) 1.07 kilograms, 15.78 kilograms of frozen water, 2.67 kilograms of D-sorbitol solution, 1.07 kilograms of malt syrup, is poured into
Stirred in dough mixing machine agglomerating to starting.0.53 kilogram of cake oil, 3.21 kilograms of butter, 3.5 kilograms of soybean oil, standing grain worm egg are weighed again
7.35 kilograms of slurry, 0.43 kilogram of salt, pours into dough mixing machine, quick knead dough is extremely into dough.
(5) the dough segmentation accomplished fluently, round as a ball, relaxation 10min, is shaped to loaf shape, is put into fermenting case as required,
33-35 DEG C, when the 2-3 that ferments under humidity 80-85% environment is small.
(6) bread is put into oven, according to getting angry 190 DEG C, it is golden yellow that lower fiery 160 DEG C of conditions are baked to bread, you can goes out into
Product.
Gained bread natural in color, but internal structure is general, and volume is medium, and mouthfeel is slightly hard, has strong standing grain worm fragrance, so
And mouthfeel starts to be hardened after placing three days.Hardness substantially increases after a week, flexibility decrease.
Comparative example 2
(1) purchase of standing grain worm and pretreatment：Standing grain worm is bought in standing grain insect season section, the standing grain worm bought is cleaned by using clear water, washes away
The impurity such as silt, choose dead worm.Then standing grain worm is pulled out from water, drains most of water.
(2) 5 kilograms of standing grain worms are weighed, add 1.66 kilograms of peanut oil.Then standing grain worm and oil are poured into beater beaten together
Starched into standing grain worm.
(3) 2.35 kilograms of eggs are weighed, 5 kilograms of standing grain worm slurries is added, is stirred until homogeneous with blender, obtain standing grain worm egg slurry.
(4) 53.5 kilograms of flour is weighed, 0.54 kilogram of yeast, 10.7 kilograms of granulated sugar, compounded enzyme preparate is (glycoxidative containing grape
Enzyme GO1500BG (Royal DSM) 5%, fungal alpha-amylase 2500SG (Novi's letter) 3.5%, lipase Xtra BG (Novi's letter)
5%, zytase Mono BG (Novi's letter) 10%, maltogenic amylase MA10000BG (Royal DSM) 1.5%, wheaten starch
75%) 0.0107 kilogram, composite emulsifier (diacetyl tartarate list double glyceride 10%, stearoyl lactate 15%, sucrose ester
5%, sodium alginate 10%, maltodextrin 60%) 0.535 kilogram, (calcium propionate 10%, potassium sorbate 15%, take off composite antistaling agent
Hydroacetic acid sodium 75%) 0.053 kilogram, 1.07 kilograms of converted starch (the double starch adipates of acetylation), 15.78 kilograms of frozen water,
2.67 kilograms of D-sorbitol solution (solid content 70%), 1.07 kilograms of malt syrup (solid content 84%), pours into dough mixing machine and stirs
It is agglomerating to starting.Weighing 0.53 kilogram of cake oil again, 3.21 kilograms of butter, 3.5 kilograms of soybean oil, standing grain worm egg starches 7.35 kilograms,
0.43 kilogram of salt, pours into dough mixing machine, quick knead dough is extremely into dough.
(5) the dough segmentation accomplished fluently, round as a ball, relaxation 10min, is shaped to loaf shape, is put into fermenting case as required,
33-35 DEG C, when the 2-3 that ferments under humidity 80-85% environment is small.
(6) bread is put into oven, according to getting angry 190 DEG C, it is golden yellow that lower fiery 160 DEG C of conditions are baked to bread, you can goes out into
Product.
The standing grain worm egg flavor bread of gained, natural in color, relative volume is larger, soft taste high resilience, inside bread
Tissue is fine and smooth, but without obvious standing grain worm egg flavor, mouthfeel change is little after placing 15 days.
Comparative example 3
(1) purchase of standing grain worm and pretreatment：Standing grain worm is bought in standing grain insect season section, the standing grain worm bought is cleaned by using clear water, washes away
The impurity such as silt, choose dead worm.Then standing grain worm is pulled out from water, drains most of water.
(2) 5 kilograms of standing grain worms are weighed, add 1.66 kilograms of peanut oil.Then standing grain worm and oil are poured into beater beaten together
Starched into standing grain worm.
(3) 2.35 kilograms of eggs are weighed, 5 kilograms of standing grain worm slurries is added, adds 0.015 kilogram of garlic juice and 0.015 kilogram of Hu
Green pepper powder, is stirred until homogeneous with blender, obtains standing grain worm egg slurry.
(4) 53.5 kilograms of flour is weighed, 0.54 kilogram of yeast, 10.7 kilograms of granulated sugar, compounded enzyme preparate is (glycoxidative containing grape
Enzyme GO1500BG (Royal DSM) 5%, fungal alpha-amylase 2500SG (Novi's letter) 3.5%, lipase Xtra BG (Novi's letter)
5%, zytase Mono BG (Novi's letter) 10%, maltogenic amylase MA10000BG (Royal DSM) 1.5%, wheaten starch
75%) 0.0107 kilogram, composite emulsifier (diacetyl tartarate list double glyceride 10%, stearoyl lactate 15%, sucrose ester
5%, sodium alginate 10%, maltodextrin 60%) 0.535 kilogram, (calcium propionate 55%, potassium sorbate 30%, takes off composite antistaling agent
Hydroacetic acid sodium 15%) 0.053 kilogram, 1.07 kilograms of converted starch, 15.78 kilograms of frozen water, 2.67 kilograms of D-sorbitol solution, malt
1.07 kilograms of syrup, pour into dough mixing machine stir it is agglomerating to starting.Weigh 0.53 kilogram of cake oil again, 3.21 kilograms of butter, greatly
3.5 kilograms of soya-bean oil, standing grain worm egg starch 7.35 kilograms, and 0.43 kilogram of salt, pours into dough mixing machine, quick knead dough is extremely into dough.
(5) the dough segmentation accomplished fluently, round as a ball, relaxation 10min, is shaped to loaf shape, is put into fermenting case as required,
33-35 DEG C, when the 2-3 that ferments under humidity 80-85% environment is small.
(6) bread is put into oven, according to getting angry 190 DEG C, it is golden yellow that lower fiery 160 DEG C of conditions are baked to bread, you can goes out into
Product.
The standing grain worm egg flavor bread of gained, natural in color, relative volume is larger, soft taste high resilience, inside bread
Tissue is fine and smooth, and standing grain worm egg fragrance is tempting, but mildew occurs after placing 13 days.
Effect example
By the baked bread of above-described embodiment and comparative example, when 25 DEG C of coolings 1 of placement are small, it is put into close in Polythene Bag
Envelope, places 15 days, the bread that thickness is 20mm is cut into slicer, as the sample for evaluation.
Evaluation method：
(1) stereometry：In the bread that thickness is 20mm is cut into, take centre a piece of, with loaf volume measuring instrument (Chengdu
Shi Tewei technology ＆ development Co.s) measurement volume, it is parallel that each embodiment sample does 5.
(2) quality determination：In the bread that thickness is 20mm is cut into, take centre a piece of, with balance (the accurate scientific and technological instrument in Shanghai
Device Co., Ltd) measurement quality, it is parallel that each embodiment sample does 5.
(3) hardness and elasticity measurement：Middle three pieces are taken in the bread that thickness is 20mm is cut into, it is (beautiful to be put into Texture instrument
Brookfield companies of state) in be measured.Test condition is desired value 10mm, and 0 second stand-by period, trigger point load 5g, is surveyed
Examination speed is 1mm/s, is popped one's head in as TA11/1000, cycle-index 2
(4) sensory evaluation：Evaluation group is formed by more than 10 professionals, the internal structure and sense organ of bread are commented
It is fixed, maximin is removed according to the fraction that evaluating member is evaluated, is averaged.Each single item full marks 25 divide.
Testing result is as shown in table 1.
Table 1
As can be seen from Table 1, comparative example 1 is not so good as emulsifying agent and enzyme preparation in embodiment using commercially available bread improver effect
Effect is good.Although containing enzyme preparation and emulsifying agent in commercially available bread improver, for addition standing grain worm slurry bread it is hard
Degree improves less, particularly substantially faster than embodiment 1 in fresh-keeping aspect, hardness increase, thus it is speculated that the addition opposite of standing grain worm albumen
The texture of bag generates influence, and commercially available bread improver improves less for adding the texture of the bread of abundant standing grain worm albumen,
Especially at anti-aging aspect not as embodiment 1 is formulated, the present invention is by the improvement of complex enzyme formulation and compound emulsifying agent and takes
Match somebody with somebody, solve caused volume texture change after the addition of standing grain worm albumen, make bread softer and extend the shelf life.Comparative example 2 exists
Prepare standing grain worm egg slurry when do not add garlic juice and pepper powder, due to the additive amount of standing grain worm measured in bread it is smaller, so as to fail handle
The unique perfume of standing grain worm, which induces, to be come, and the present invention allows the fragrance of standing grain worm sufficiently to be induced, at the same time by the use of garlic juice
Using pepper powder, it is removed the fishy smell that standing grain worm carries so that prepared standing grain worm egg flavor bread has tempting standing grain worm
Fragrance.Comparative example 3 has used the antistaling agent with different formulations of the present invention, it is seen then that the difference of antistaling agent, enriches for protein content
The bread shelf-life be different, of the invention antistaling agents be more advantageous to extend standing grain worm egg flavor bread shelf-life.
Above-described embodiment is the preferable embodiment of the present invention, but embodiments of the present invention and from above-described embodiment
Limitation, other any Spirit Essences without departing from the present invention with made under principle change, modification, replacement, combine, simplification,
Equivalent substitute mode is should be, is included within protection scope of the present invention.
Claims (10)
1. a kind of standing grain worm egg flavor bread, it is characterised in that be made of following component by mass percentage：Flour 50~
55%th, yeast 0.4~0.6%, granulated sugar 8~13%, enzyme preparation 0.01~0.012%, emulsifying agent 0.4~0.6%, antistaling agent
0.04~0.06%, converted starch 0.8~1.2%, D-sorbitol solution 2.3~2.8%, malt syrup 0.8~1.2%, standing grain worm
Egg slurry 5~9%, cake oil 0.4~0.6%, butter 2~4%, vegetable oil 1~4%, salt 0.3~0.5%, water surplus；
The standing grain worm egg slurry is made by the steps to obtain：Clean out and worm is mixed with vegetable oil, treats that standing grain worm inhales
After complete oil, standing grain worm is put into mixer and is stirred, obtain standing grain worm slurry；Egg, garlic juice and pepper powder are added in being starched with worm,
Stir evenly, obtain standing grain worm egg slurry.
2. standing grain worm egg flavor bread according to claim 1, it is characterised in that by following component by mass percentage
Composition：Flour 52~53%, yeast 0.48~0.55%, granulated sugar 10.5~12.5%, enzyme preparation 0.01%, emulsifying agent
0.53%th, antistaling agent 0.05%, converted starch 0.9~1.1%, D-sorbitol solution 2.5~2.6%, malt syrup 1~1.1%,
Standing grain worm egg slurry 6~8%, cake oil 0.5%, butter 3.1~3.2%, vegetable oil 3.3~3.9%, salt 0.35~0.43, more than water
Amount.
3. standing grain worm egg flavor bread according to claim 1 or 2, it is characterised in that：
The composition of the enzyme preparation is by mass percentage, as follows：Glucose oxidase 5~15%, alpha-amylase 1.5~
3.5%, lipase 5~7.5%, zytase 5~10%, maltogenic amylase 1.5~3.5%, wheaten starch 63~
83.5%；
The composition of the emulsifying agent is by mass percentage, as follows：Diacetyl tartarate list double glyceride 5~15%, it is stearic
Acyl lactylate 10~20%, sucrose ester 2~8%, sodium alginate 5~15%, maltodextrin 55~65%；
The excellent composition of the antistaling agent is by mass percentage, as follows：Calcium propionate 10~20%, potassium sorbate 5~25%, take off
Hydroacetic acid sodium 60~75%.
4. standing grain worm egg flavor bread according to claim 3, it is characterised in that：
The composition of the enzyme preparation is by mass percentage, as follows：Glucose oxidase 5%, alpha-amylase 3.5%, fat
Enzyme 5%, zytase 10%, maltogenic amylase 1.5%, wheaten starch 75%；
The composition of the emulsifying agent is by mass percentage, as follows：Diacetyl tartarate list double glyceride 10%, stearoyl breast
Sour sodium 15%, sucrose ester 5%, sodium alginate 10%, maltodextrin 60%.
5. standing grain worm egg flavor bread according to claim 1 or 2, it is characterised in that：
The converted starch is the double starch adipates of acetylation；
The D-sorbitol solution is the D-sorbitol solution that solid content is 65~75%；
The malt syrup is the malt syrup that solid content is 80~90%.
6. standing grain worm egg flavor bread according to claim 1 or 2, it is characterised in that：
The standing grain worm and the vegetable oil in mass ratio 2~3：1 proportioning；
The dosage of the egg presses standing grain worm slurry：Egg=mass ratio 2~2.4:1；
The dosage of the garlic juice presses standing grain worm slurry：Garlic juice=mass ratio 300~400:1；
The dosage of the pepper powder presses standing grain worm slurry：Pepper powder=mass ratio 300~400:1.
7. the preparation method of claim 1~6 any one of them standing grain worm egg flavor bread, it is characterised in that include following step
Suddenly：
(1) clean out and worm is mixed with vegetable oil, after standing grain worm sucks oil, standing grain worm is put into mixer and is stirred
Mix, obtain standing grain worm slurry；
(2) egg, garlic juice and pepper powder are added in being starched with worm, is stirred evenly, obtains standing grain worm egg slurry；
(3) by flour, yeast, granulated sugar, enzyme preparation, emulsifying agent, antistaling agent, converted starch, water, D-sorbitol solution and malt syrup
Mixing, stir to it is preliminary it is agglomerating after, add standing grain worm egg slurry, cake oil, butter, vegetable oil and salt, stirring is extremely into dough；
(4) dough for accomplishing fluently step (3) is split, round as a ball, and relaxation, is shaped to loaf shape as required, ferments；
(5) dough that step (4) ferments is toasted, it is golden yellow to be baked to bread, obtains standing grain worm egg flavor bread.
8. the preparation method of worm egg flavor bread according to claim 7, it is characterised in that：
Standing grain worm first is cleaned with clear water described in step (1), washes away the sludge on standing grain worm surface, while chooses away the standing grain worm to die；
The time of relaxation described in step (4) is 10~15min；
The condition of fermentation described in step (4) is：When the 2-3 that ferments under 32-35 DEG C, humidity 80-90% environment is small；
The condition of baking described in step (5) is：Get angry 190 DEG C, lower fiery 160 DEG C.
9. the preparation method of worm egg flavor bread according to claim 7, it is characterised in that：
Vegetable oil described in step (1) is peanut oil；
Vegetable oil described in step (3) is soybean oil.
10. the preparation method of worm egg flavor bread according to claim 7, it is characterised in that：
Water described in step (3) is frozen water.
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| CN114287593A (en) * | 2021-12-28 | 2022-04-08 | 广州合诚实业有限公司 | American wild rice flavor jam and preparation method and application thereof |
| CN114916573A (en) * | 2022-05-26 | 2022-08-19 | 大连工业大学 | Pre-mixed flour of mochi bread |
| CN114921514A (en) * | 2022-04-14 | 2022-08-19 | 珠海中科先进技术研究院有限公司 | Diacloprid peptide and preparation method and application thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108812755A (en) * | 2018-07-31 | 2018-11-16 | 张家港福吉佳食品股份有限公司 | A kind of whole-wheat bread and preparation method thereof containing pumpkin powder |
| CN114287593A (en) * | 2021-12-28 | 2022-04-08 | 广州合诚实业有限公司 | American wild rice flavor jam and preparation method and application thereof |
| CN114287593B (en) * | 2021-12-28 | 2024-02-13 | 广州合诚实业有限公司 | Aeginetia indica flavored jam and preparation method and application thereof |
| CN114921514A (en) * | 2022-04-14 | 2022-08-19 | 珠海中科先进技术研究院有限公司 | Diacloprid peptide and preparation method and application thereof |
| CN114921514B (en) * | 2022-04-14 | 2024-02-23 | 珠海中科先进技术研究院有限公司 | Hechong peptide and preparation method and application thereof |
| CN114916573A (en) * | 2022-05-26 | 2022-08-19 | 大连工业大学 | Pre-mixed flour of mochi bread |
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