CN107950617B - Bread with flavor of eggs of gramineous worms and preparation method thereof - Google Patents
Bread with flavor of eggs of gramineous worms and preparation method thereof Download PDFInfo
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- CN107950617B CN107950617B CN201711470219.8A CN201711470219A CN107950617B CN 107950617 B CN107950617 B CN 107950617B CN 201711470219 A CN201711470219 A CN 201711470219A CN 107950617 B CN107950617 B CN 107950617B
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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
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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
- A21D2/16—Fatty acid esters
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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
- A21D2/18—Carbohydrates
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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
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
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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
- A21D2/18—Carbohydrates
- A21D2/188—Cellulose; Derivatives thereof
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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
- A21D2/34—Animal material
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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
- A21D2/36—Vegetable material
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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
- 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
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Abstract
The invention discloses a bread with a flavor of a cereal worm egg and a preparation method thereof. The bread contains flour, yeast, granulated sugar, enzyme preparation, emulsifier, antistaling agent, modified starch, sorbitol solution, maltose syrup, egg pulp of Gramineae, cake oil, butter, vegetable oil, salt and water. According to the invention, the euglena and the vegetable oil are stirred, eggs, garlic juice and pepper powder are added into the obtained euglena slurry, and the mixture is uniformly stirred to obtain the euglena slurry; mixing flour, yeast, granulated sugar, enzyme preparation, emulsifier, preservative, modified starch, water, sorbitol solution and maltose syrup, stirring to obtain a primary dough, adding egg pulp of standing grain insect, cake oil, butter, vegetable oil and salt, and stirring to obtain a dough; and cutting, rounding, loosening, fermenting and baking to obtain the bread with the flavor of the gramineous worm eggs.
Description
Technical Field
The invention relates to bread, in particular to bread with a flavor of a cereal insect egg and a preparation method thereof.
Background
The gramineae insect has high nutritive value and is a good nourishing food. Wherein, the content of crude protein is more than 60 percent of dry weight, the amino acid types are complete and are coordinated, wherein, the amino acid essential to human body accounts for about 38 percent of the total amount, the flavor amino acid accounts for about 58 percent of the total amino acid amount, and the taste is delicious. The gramineae insect is not only a food, but also is cold in nature, sweet in taste and salty in taste, and has the effects of nourishing yin to reduce pathogenic fire, clearing lung-heat to tonify deficiency, enriching blood and tonifying yang. According to research, the gramineae is rich in more than 10 fatty acids, the mass fraction of polyunsaturated fatty acids is about 46%, and the content of EPA and AA is respectively as high as 16% and 10%. EPA can enhance excretion of cholesterol in human body, inhibit synthesis of endogenous cholesterol, and has effects of reducing blood lipid and preventing atherosclerosis. AA is the precursor of a plurality of twenty-carbon derivatives such as prostaglandin E2, prostacyclin, thromboxane A2, leukotriene and the like, and has important health care function for male prostate.
The bread which allows people to be used as staple food is made by using the gramineae as a raw material, and is rich in nutrition and delicious. However, no report and product on the market are found in China at present.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provide the bread with the flavor of the cereal worm eggs.
The invention also aims to provide a preparation method of the bread with the flavor of the gramineous insect eggs.
The purpose of the invention is realized by the following technical scheme:
the bread with the flavor of the gramineous worm eggs comprises the following components in percentage by mass: 50-55% of flour, 0.4-0.6% of yeast, 8-13% of granulated sugar, 0.01-0.012% of enzyme preparation, 0.4-0.6% of emulsifier, 0.04-0.06% of preservative, 0.8-1.2% of modified starch, 2.3-2.8% of sorbitol solution, 0.8-1.2% of malt syrup, 5-9% of poecilobium egg pulp, 0.4-0.6% of cake oil, 2-4% of butter, 1-4% of vegetable oil, 0.3-0.5% of salt and the balance of water.
The bread with the flavor of the gramineous worm eggs is preferably composed of the following components in percentage by mass: 52-53% of flour, 0.48-0.55% of yeast, 10.5-12.5% of granulated sugar, 0.01% of enzyme preparation, 0.53% of emulsifier, 0.05% of preservative, 0.9-1.1% of modified starch, 2.5-2.6% of sorbitol solution, 1-1.1% of maltose syrup, 6-8% of grass worm egg pulp, 0.5% of cake oil, 3.1-3.2% of butter, 3.3-3.9% of vegetable oil, 0.35-0.43% of salt and the balance of water.
The enzyme preparation is preferably a compound enzyme preparation, and comprises the following components in percentage by mass: 5-15% of glucose oxidase, 1.5-3.5% of alpha-amylase, 5-7.5% of lipase, 5-10% of xylanase, 1.5-3.5% of maltogenic amylase and 63-83.5% of wheat starch; more preferably as follows: 5% of glucose oxidase, 3.5% of alpha-amylase, 5% of lipase, 10% of xylanase, 1.5% of maltogenic amylase and 75% of wheat starch.
The emulsifier is preferably a compound emulsifier, and comprises the following components in percentage by mass: 5-15% of diacetyl tartaric acid monoglyceride and diglyceride, 10-20% of sodium stearyl lactate, 2-8% of sucrose ester, 5-15% of sodium alginate and 55-65% of maltodextrin; more preferably as follows: 10% of diacetyl tartaric acid monoglyceride and diglyceride, 15% of sodium stearoyl lactylate, 5% of sucrose ester, 10% of sodium alginate and 60% of maltodextrin.
The preservative is preferably a compound preservative, and comprises the following components in percentage by mass: 10-20% of calcium propionate, 5-25% of potassium sorbate and 60-75% of sodium dehydroacetate.
The modified starch is preferably acetylated distarch adipate.
The sorbitol solution is preferably a sorbitol solution with a solid content of 65-75%; more preferably, the sorbitol solution has a solid content of 70%.
The malt syrup is preferably malt syrup with the solid content of 80-90%; more preferably a maltose syrup having a solids content of 84%.
The maggot egg pulp is prepared by the following steps: mixing the cleaned pests with vegetable oil, and after the pests suck the oil, putting the pests into a stirrer for stirring to obtain pest slurry; adding eggs, garlic juice and pepper powder into the mixed egg pulp, and uniformly stirring to obtain the grass worm egg pulp.
The grass worms and the vegetable oil are preferably mixed according to the mass ratio of 2-3: 1, proportioning; more preferably, the weight ratio is 3: 1.
The dosage of the eggs is as follows according to the dosage of the gramineous insect pulp: the mass ratio of eggs to eggs is 2-2.4: 1.
The garlic juice is used according to the ratio of the grain worm pulp: the garlic juice is 300-400: 1 in mass ratio.
The dosage of the pepper powder is as follows according to the ratio of the gramineous insect pulp: the mass ratio of the pepper to the pepper is 300-400: 1.
The preparation method of the bread with the flavor of the cereal worm eggs comprises the following steps:
(1) mixing the cleaned pests with vegetable oil, and after the pests suck the oil, putting the pests into a stirrer for stirring to obtain pest slurry;
(2) adding eggs, garlic juice and pepper powder into the mixed egg pulp, and uniformly stirring to obtain the standing grain insect egg pulp;
(3) mixing flour, yeast, granulated sugar, enzyme preparation, emulsifier, preservative, modified starch, water, sorbitol solution and maltose syrup, stirring to obtain a primary dough, adding egg pulp of standing grain insect, cake oil, butter, vegetable oil and salt, and stirring to obtain a dough;
(4) dividing the dough beaten in the step (3), rounding, relaxing, shaping into bread shape according to requirements, and fermenting;
(5) and (4) baking the dough fermented in the step (4) until the bread is golden, so as to obtain the bread with the flavor of the eggs of the standing grain insects.
Cleaning the gramineous insects with clear water in the step (1), washing away sludge on the surfaces of the gramineous insects, and meanwhile picking up the dead gramineous insects.
The vegetable oil in step (1) is preferably peanut oil.
The grass worms and the vegetable oil in the step (1) are preferably mixed according to a mass ratio of 2-3: 1, proportioning; more preferably, the weight ratio is 3: 1.
The dosage of the eggs in the step (2) is as follows according to the dosage of the gramineous insect pulp: the mass ratio of eggs to eggs is 2-2.4: 1.
The garlic juice in the step (2) is used according to the ratio of the grain worm pulp: the garlic juice is 300-400: 1 in mass ratio.
The using amount of the pepper powder in the step (2) is as follows: the mass ratio of the pepper to the pepper is 300-400: 1.
The enzyme preparation in the step (3) comprises the following components in percentage by mass: 5-15% of glucose oxidase, 1.5-3.5% of alpha-amylase, 5-7.5% of lipase, 5-10% of xylanase, 1.5-3.5% of maltogenic amylase and 63-83.5% of wheat starch; more preferably as follows: 5% of glucose oxidase, 3.5% of alpha-amylase, 5% of lipase, 10% of xylanase, 1.5% of maltogenic amylase and 75% of wheat starch.
The emulsifier in the step (3) comprises the following components in percentage by mass: 5-15% of diacetyl tartaric acid monoglyceride and diglyceride, 10-20% of sodium stearyl lactate, 2-8% of sucrose ester, 5-15% of sodium alginate and 55-65% of maltodextrin; more preferably as follows: 10% of diacetyl tartaric acid monoglyceride and diglyceride, 15% of sodium stearoyl lactylate, 5% of sucrose ester, 10% of sodium alginate and 60% of maltodextrin.
The compound preservative in the step (3) comprises the following components in percentage by mass: 10-20% of calcium propionate, 5-25% of potassium sorbate and 60-75% of sodium dehydroacetate.
The modified starch in step (3) is preferably acetylated distarch adipate.
The vegetable oil in step (3) is preferably soybean oil.
The water in the step (3) is preferably ice water.
The dough in the step (3) comprises the following components in percentage by mass: 50-55% of flour, 0.4-0.6% of yeast, 8-13% of granulated sugar, 0.01-0.012% of compound enzyme preparation, 0.4-0.6% of compound emulsifier, 0.04-0.06% of compound preservative, 0.8-1.2% of modified starch, 2.3-2.8% of sorbitol solution, 0.8-1.2% of maltose syrup, 5-9% of pozoon egg pulp, 0.4-0.6% of cake oil, 2-4% of butter, 1-4% of vegetable oil, 0.3-0.5% of salt and the balance of water; more preferably as follows: 52-53% of flour, 0.48-0.55% of yeast, 10.5-12.5% of granulated sugar, 0.01% of compound enzyme preparation, 0.53% of compound emulsifier, 0.05% of compound preservative, 0.9-1.1% of modified starch, 2.5-2.6% of sorbitol solution, 1-1.1% of maltose syrup, 6-8% of grass worm egg pulp, 0.5% of cake oil, 3.1-3.2% of butter, 3.3-3.9% of vegetable oil, 0.35-0.43% of salt and the balance of water.
The time for the relaxation in the step (4) is preferably 10-15 min.
The fermentation condition in the step (4) is preferably fermentation for 2-3 hours at the temperature of 32-35 ℃ and the humidity of 80-90%; more preferably, the fermentation is carried out for 2 to 3 hours at the temperature of between 33 and 35 ℃ and under the environment with the humidity of between 80 and 85 percent.
The baking condition in the step (5) is preferably baking according to the conditions of 190 ℃ on the upper fire and 160 ℃ on the lower fire.
Compared with the prior art, the invention has the following advantages and effects:
the invention provides the bread with the flavor of the gramineous worm eggs for the first time. The bread is a green nutritional bread rich in protein and unsaturated fatty acid, and has pleasant taste and flavor.
The invention adds the rich-nutrition cereal insect pulp into the daily bread as the staple food, and solves the following problems: firstly, the method removes the fishy smell of the gramineous insect in the gramineous insect bread by adding the pepper powder, and induces the unique fragrance of the gramineous insect by using the garlic juice, so that the unique fragrance of the gramineous insect is more prominent and attractive; secondly, the adding of the gramineous insect protein influences the structure of the bread, and the improvement effect of the compound modifying agent (enzyme preparation, emulsifier and preservative) is cooperated to solve the problems of volume and texture change and easy bread mildew caused by adding the gramineous insect protein, so that the bread is softer, elastic, better in taste and longer in quality guarantee period.
Detailed Description
The present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto.
Example 1
A method for making bread with the flavor of eggs of standing grain insects comprises the following steps:
(1) purchase and pretreatment of the graminworms: the method is characterized in that the graminids are purchased in a graminid season, and the purchased graminids are washed by clean water to remove impurities such as silt and the like, so that dead insects are picked out. The graebrio is then fished out of the water and most of the water is drained.
(2) 5 kg of the gramineae insects are weighed and 1.66 kg of peanut oil is added. Then the grass beetles and the oil are poured into a beater together to be beaten into grass beetle pulp.
(3) Weighing 2.35 kg of eggs, adding 5 kg of the standing grain insect pulp, adding 0.015 kg of garlic juice and 0.015 kg of pepper powder, and stirring uniformly by using a stirrer to obtain the standing grain insect egg pulp.
(4) Weighing 53.5 kg of strong flour, 0.54 kg of yeast, 10.7 kg of granulated sugar, 0.7 kg of compound enzyme preparation (containing 5% of glucose oxidase GO1500BG (Dismann), 3.5% of fungal alpha-amylase 2500SG (Novistin), 0.0107 kg of lipase Xtra BG (Novistin), 10% of xylanase Mono BG (Novistin), 1.5% of maltogenic amylase MA10000BG (Dismann) and 75% of wheat starch), 0.535 kg of compound emulsifier (diacetyl tartaric acid monoglyceride 10%, sodium stearoyl lactylate 15%, 5% of sucrose ester, 10% of sodium alginate and 60% of maltodextrin), 0.053 kg of compound preservative (calcium propionate 10%, potassium sorbate 15% and sodium dehydroacetate 75%), 1.07 kg of modified starch (acetylated distarch adipate), 15.78 kg of ice water, 2.67 kg of sorbitol liquid (solid content 70%) and 1.07 kg of maltose syrup (84%), pouring into a dough mixer, and stirring until the dough begins to form. Then 0.53 kg of cake oil, 3.21 kg of butter, 3.5 kg of soybean oil, 7.35 kg of egg pulp of the gramineae and 0.43 kg of salt are weighed and poured into a dough mixer to be quickly kneaded into dough.
(5) Cutting the dough, rolling, relaxing for 10min, shaping into bread shape, placing into a fermentation box, and fermenting at 33-35 deg.C and humidity of 80-85% for 2 hr.
(6) And (3) putting the fermented dough into an oven, and baking the dough to golden yellow bread at the conditions of 190 ℃ of upper fire and 160 ℃ of lower fire to obtain a finished product.
The obtained bread with the flavor of the gramineous insect eggs is natural in color, relatively large in volume, soft and elastic in taste, fine and smooth in internal tissues of the bread, attractive in fragrance of the gramineous insect eggs, and not large in change of the taste and the fragrance after being placed for 15 days.
Example 2
A method for making bread with the flavor of eggs of standing grain insects comprises the following steps:
(1) purchase and pretreatment of the graminworms: the method is characterized in that the graminids are purchased in a graminid season, and the purchased graminids are washed by clean water to remove impurities such as silt and the like, so that dead insects are picked out. The graebrio is then fished out of the water and most of the water is drained.
(2) 3 kg of the gramineae insects are weighed and 1.33 kg of peanut oil is added. Then the grass beetles and the oil are poured into a beater together to be beaten into grass beetle pulp.
(3) Weighing 2.5 kg of eggs, adding 6 kg of the standing grain insect pulp, adding 0.02 kg of garlic juice and 0.02 kg of pepper powder, and stirring uniformly by using a stirrer to obtain the standing grain insect egg pulp.
(4) 55 kg of flour, 0.58 kg of yeast, 11.5 kg of granulated sugar, 0.011 kg of compound enzyme preparation (containing glucose oxidase GO1500BG (Dismann) 5%, fungal alpha-amylase 2500SG (Novistin) 3.5%, lipase Xtra BG (Novistin) 5%, xylanase Mono BG 10%, maltogenic amylase MA10000BG (Dismann) 1.5%, and wheat starch 75%), 0.011 kg of compound emulsifier (diacetyl tartaric acid monoglyceride 10%, sodium stearoyl lactylate 15%, sucrose ester 5%, sodium alginate 10%, and maltodextrin 60%), 0.55 kg of compound preservative (calcium propionate 20%, potassium sorbate 5%, and sodium dehydroacetate 75%), 0.96 kg of modified starch (acetylated distarch adipate), 15.78 kg of ice water, 2.7 kg of sorbitol solution, and 1.05 kg of maltose syrup are weighed and poured into a dough mixer to be stirred until agglomeration begins. Then 8.5 kg of the egg pulp of the gramineae, 0.45 kg of salt, 0.55 kg of cake oil, 3.3 kg of butter and 3.5 kg of soybean oil are weighed and poured into a dough mixer to be quickly kneaded into dough.
(5) Cutting the dough, rolling, relaxing for 10min, shaping into bread shape, placing into a fermentation box, and fermenting at 33-35 deg.C and humidity of 80-85% for 3 hr.
(6) And putting the bread into an oven, and baking the bread at the conditions of 190 ℃ of upper fire and 160 ℃ of lower fire until the bread is golden, thus obtaining the finished product.
The obtained bread with the flavor of the gramineous insect eggs is natural in color, relatively large in volume, soft and elastic in taste, fine and smooth in internal tissues of the bread, attractive in fragrance of the gramineous insect eggs, and not large in change of the taste and the fragrance after being placed for 15 days.
Example 3
A method for making bread with the flavor of eggs of standing grain insects comprises the following steps:
(1) purchase and pretreatment of the graminworms: the method is characterized in that the graminids are purchased in a graminid season, and the purchased graminids are washed by clean water to remove impurities such as silt and the like, so that dead insects are picked out. The graebrio is then fished out of the water and most of the water is drained.
(2) 3 kg of the graminids are weighed and 1 kg of peanut oil is added. Then the grass beetles and the oil are poured into a beater together to be beaten into grass beetle pulp.
(3) Weighing 2 kg of eggs, adding 4 kg of the standing grain insect pulp, adding 0.01 kg of garlic juice and 0.01 kg of pepper powder, and stirring uniformly by using a stirrer to obtain the standing grain insect egg pulp.
(4) Weighing 50 kg of flour, 0.47 kg of yeast, 12 kg of granulated sugar, 0.01 kg of compound enzyme preparation (containing glucose oxidase GO1500BG (Dismann) 5%, fungal alpha-amylase 2500SG (Novistin) 3.5%, lipase Xtra BG (Novistin) 5%, xylanase Mono BG (Novistin) 10%, maltogenic amylase MA10000BG (Dismann) 1.5%, and wheat starch 75%), 0.01 kg of compound emulsifier (diacetyl tartaric acid monoglyceride 10%, sodium stearyl lactate 15%, sucrose ester 5%, sodium alginate 10%, and maltodextrin 60%), 0.51 kg of compound preservative (calcium propionate 15%, potassium sorbate 25%, and sodium dehydroacetate 60%), 1.12 kg of modified starch (acetylated distarch adipate), 15 kg of ice water syrup, 2.5 kg of sorbitol solution, and 1.1 kg of malt syrup, pouring the mixture into a dough mixer, and stirring until the mixture begins to form an agglomerate. Then 6 kg of the egg pulp of the grain insect, 0.35 kg of salt, 0.5 kg of cake oil, 3 kg of butter and 3.75 kg of soybean oil are weighed and poured into a dough mixer to be quickly kneaded into dough.
(5) Cutting the dough, rolling, relaxing for 10min, shaping into bread shape, placing into a fermentation box, and fermenting at 33-35 deg.C and humidity of 80-85% for 2.5 hr.
(6) And putting the bread into an oven, and baking the bread at the conditions of 190 ℃ of upper fire and 160 ℃ of lower fire until the bread is golden, thus obtaining the finished product.
The obtained bread with the flavor of the gramineous insect eggs is natural in color, relatively large in volume, soft and elastic in taste, fine and smooth in internal tissues of the bread, attractive in fragrance of the gramineous insect eggs, and not large in change of the taste and the fragrance after being placed for 15 days.
Comparative example 1
(1) Purchase and pretreatment of the graminworms: the method is characterized in that the graminids are purchased in a graminid season, and the purchased graminids are washed by clean water to remove impurities such as silt and the like, so that dead insects are picked out. The graebrio is then fished out of the water and most of the water is drained.
(2) 5 kg of the gramineae insects are weighed and 1.66 kg of peanut oil is added. Then the grass beetles and the oil are poured into a beater together to be beaten into grass beetle pulp.
(3) Weighing 2.35 kg of eggs, adding 5 kg of the standing grain insect pulp, adding 0.015 kg of garlic juice and 0.015 kg of pepper powder, and stirring uniformly by using a stirrer to obtain the standing grain insect egg pulp.
(4) 53.5 kg of flour, 0.54 kg of yeast, 10.7 kg of granulated sugar, 0.55 kg of commercial bread improver, 0.053 kg of compound preservative (10% of calcium propionate, 15% of potassium sorbate and 75% of sodium dehydroacetate), 1.07 kg of modified starch (acetylated distarch adipate), 15.78 kg of ice water, 2.67 kg of sorbitol solution and 1.07 kg of maltose syrup are weighed and poured into a dough mixer to be stirred until the dough is formed. Then 0.53 kg of cake oil, 3.21 kg of butter, 3.5 kg of soybean oil, 7.35 kg of egg pulp of the gramineae and 0.43 kg of salt are weighed and poured into a dough mixer to be quickly kneaded into dough.
(5) Cutting the dough, rolling, relaxing for 10min, shaping into bread shape, placing into a fermentation box, and fermenting at 33-35 deg.C and humidity of 80-85% for 2-3 hr.
(6) And putting the bread into an oven, and baking the bread at the conditions of 190 ℃ of upper fire and 160 ℃ of lower fire until the bread is golden, thus obtaining the finished product.
The obtained bread has natural color, but has common internal structure, moderate volume, slightly hard mouthfeel and strong flavor of the gramineous insects, and the mouthfeel becomes hard after the bread is placed for three days. After one week, the hardness is obviously increased and the elasticity is reduced.
Comparative example 2
(1) Purchase and pretreatment of the graminworms: the method is characterized in that the graminids are purchased in a graminid season, and the purchased graminids are washed by clean water to remove impurities such as silt and the like, so that dead insects are picked out. The graebrio is then fished out of the water and most of the water is drained.
(2) 5 kg of the gramineae insects are weighed and 1.66 kg of peanut oil is added. Then the grass beetles and the oil are poured into a beater together to be beaten into grass beetle pulp.
(3) 2.35 kg of eggs are weighed, 5 kg of the worm slurry is added, and the mixture is stirred by a stirrer to be uniform, so that the worm slurry is obtained.
(4) Weighing 53.5 kg of flour, 0.54 kg of yeast, 10.7 kg of granulated sugar, 0.7 kg of compound enzyme preparation (containing 5% of glucose oxidase GO1500BG (Disemann), 3.5% of fungal alpha-amylase 2500SG (Novistin), 5% of lipase Xtra BG (Novistin), 10% of xylanase Mono BG (Novistin), 1.5% of maltogenic amylase MA10000BG (Disemann) and 75% of wheat starch), 0.0107 kg of compound emulsifier (10% of diacetyl tartrate, 15% of sodium stearoyl lactylate, 5% of sucrose ester, 10% of sodium alginate and 60% of maltodextrin), 0.535 kg of compound preservative (10% of calcium propionate, 15% of potassium sorbate and 75% of sodium dehydroacetate), 1.07 kg of modified starch (acetylated distarch adipate), 15.78 kg of ice water, 15.67 kg of sorbitol solution (solid content 70%) and 1.07 kg of maltose syrup (solid content 84%), pouring into a dough mixer, and stirring until the dough begins to form. Then 0.53 kg of cake oil, 3.21 kg of butter, 3.5 kg of soybean oil, 7.35 kg of egg pulp of the gramineae and 0.43 kg of salt are weighed and poured into a dough mixer to be quickly kneaded into dough.
(5) Cutting the dough, rolling, relaxing for 10min, shaping into bread shape, placing into a fermentation box, and fermenting at 33-35 deg.C and humidity of 80-85% for 2-3 hr.
(6) And putting the bread into an oven, and baking the bread at the conditions of 190 ℃ of upper fire and 160 ℃ of lower fire until the bread is golden, thus obtaining the finished product.
The obtained bread with the flavor of the gramineous insect eggs is natural in color, relatively large in volume, soft and elastic in taste, fine and smooth in internal tissues, free of obvious flavor of the gramineous insect eggs, and not large in change of taste after being placed for 15 days.
Comparative example 3
(1) Purchase and pretreatment of the graminworms: the method is characterized in that the graminids are purchased in a graminid season, and the purchased graminids are washed by clean water to remove impurities such as silt and the like, so that dead insects are picked out. The graebrio is then fished out of the water and most of the water is drained.
(2) 5 kg of the gramineae insects are weighed and 1.66 kg of peanut oil is added. Then the grass beetles and the oil are poured into a beater together to be beaten into grass beetle pulp.
(3) Weighing 2.35 kg of eggs, adding 5 kg of the standing grain insect pulp, adding 0.015 kg of garlic juice and 0.015 kg of pepper powder, and stirring uniformly by using a stirrer to obtain the standing grain insect egg pulp.
(4) Weighing 53.5 kg of flour, 0.54 kg of yeast, 10.7 kg of granulated sugar, 0.0107 kg of compound enzyme preparation (containing 5% of glucose oxidase GO1500BG (Disemann), 3.5% of fungal alpha-amylase 2500SG (Novistin), 5% of lipase Xtra BG (Novistin), 10% of xylanase Mono BG (Novistin), 1.5% of maltogenic amylase MA10000BG (Disemann) and 75% of wheat starch), 0.535 kg of compound emulsifier (diacetyl tartrate monoglyceride 10%, sodium stearoyl lactylate 15%, 5% of sucrose ester, 10% of sodium alginate and 60% of maltodextrin), 0.053 kg of compound preservative (55% of calcium propionate, 30% of potassium sorbate and 15% of sodium dehydroacetate), 1.07 kg of modified starch, 15.78 kg of ice water, 2.67 kg of sorbitol syrup and 1.07 kg of malt, pouring the mixture into a dough mixer, and stirring until the mixture begins to form an agglomerate. Then 0.53 kg of cake oil, 3.21 kg of butter, 3.5 kg of soybean oil, 7.35 kg of egg pulp of the gramineae and 0.43 kg of salt are weighed and poured into a dough mixer to be quickly kneaded into dough.
(5) Cutting the dough, rolling, relaxing for 10min, shaping into bread shape, placing into a fermentation box, and fermenting at 33-35 deg.C and humidity of 80-85% for 2-3 hr.
(6) And putting the bread into an oven, and baking the bread at the conditions of 190 ℃ of upper fire and 160 ℃ of lower fire until the bread is golden, thus obtaining the finished product.
The obtained bread with the flavor of the gramineous insect eggs is natural in color, relatively large in volume, soft and elastic in taste, fine and smooth in internal tissues, attractive in fragrance of the gramineous insect eggs, and mildew appears after the bread is placed for 13 days.
Effects of the embodiment
The baked bread obtained in the above examples and comparative examples was allowed to stand at 25 ℃ for 1 hour, sealed in a polyethylene bag, allowed to stand for 15 days, and cut into bread having a thickness of 20mm by a slicer, which was used as a sample for evaluation.
The evaluation method comprises the following steps:
(1) and (3) volume determination: in the case of bread cut to a thickness of 20mm, the middle piece was taken and the volume was measured by a bread volume measuring instrument (Chengdu Shiterwei science and technology development Co.) and 5 replicates were made for each example.
(2) And (3) quality determination: in the case of bread cut to a thickness of 20mm, the middle piece was taken and the mass was measured with a balance (Shanghai precision instruments Co., Ltd.) and 5 replicates were made for each example sample.
(3) Hardness and elasticity measurements: the middle three slices were taken out of the bread cut to a thickness of 20mm and placed in a texture analyzer (Brookfield Co., USA) for measurement. The test conditions are that the target value is 10mm, the waiting time is 0 second, the trigger point load is 5g, the test speed is 1mm/s, the probe is TA11/1000, and the cycle number is 2
(4) Sensory evaluation: the evaluation group consisted of more than 10 professionals, and the average was taken for internal texture and sensory evaluation of the bread, with the maximum and minimum values being removed according to the scores assessed by the panelists. Each item is 25 points full.
The results are shown in Table 1.
TABLE 1
As can be seen from Table 1, comparative example 1 used the commercially available bread improver less effectively than the emulsifier and enzyme preparation of the examples. Although the commercial bread improver already contains an enzyme preparation and an emulsifier, the hardness improvement of bread added with the cereal pest pulp is not large, particularly the hardness increase is obviously faster than that of the bread in the aspect of preservation, the addition of the cereal pest protein is presumed to have an influence on the texture of the bread, the texture improvement of the bread added with rich cereal pest protein is not large, particularly the bread is not as good as that of the formula in the embodiment 1 in the aspect of anti-aging, and the invention solves the volume texture change caused by the addition of the cereal pest protein by improving and matching the complex enzyme preparation and the complex emulsifier, so that the bread is softer and the shelf life is prolonged. Comparative example 2 garlic juice and pepper powder were not added when preparing the slurry of the cereal worm eggs, because the amount of the added cereal worm in the bread was small, so the unique aroma of the cereal worm could not be induced out, the invention, through the use of garlic juice, let the aroma of the cereal worm fully induced out, use pepper powder at the same time, make the self-carried fishy smell of the cereal worm removed, make the bread of the flavor of the prepared cereal worm egg have attractive aroma of the cereal worm. The comparative example 3 uses the antistaling agent with a formula different from that of the invention, so that the antistaling agents are different, and the quality guarantee periods of the bread with rich protein content are different, and the antistaling agent of the invention is more beneficial to prolonging the quality guarantee period of the bread with the flavor of the gramineous eggs.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (9)
1. The bread with the flavor of the cereal insect eggs is characterized in that the raw materials comprise the following components in percentage by mass: 50-55% of flour, 0.4-0.6% of yeast, 8-13% of granulated sugar, 0.01-0.012% of enzyme preparation, 0.4-0.6% of emulsifier, 0.04-0.06% of preservative, 0.8-1.2% of modified starch, 2.3-2.8% of sorbitol solution, 0.8-1.2% of malt syrup, 5-9% of poecilomyces mollis egg pulp, 0.4-0.6% of cake oil, 2-4% of butter, 1-4% of vegetable oil, 0.3-0.5% of salt and the balance of water;
the maggot egg pulp is prepared by the following steps: mixing the cleaned rice worms with vegetable oil, and after the rice worms suck the oil, putting the rice worms into a stirrer for stirring to obtain rice worm pulp; adding eggs, garlic juice and pepper powder into the grain insect pulp, and uniformly stirring to obtain the grain insect egg pulp;
the enzyme preparation comprises the following components in percentage by mass: 5-15% of glucose oxidase, 1.5-3.5% of alpha-amylase, 5-7.5% of lipase, 5-10% of xylanase, 1.5-3.5% of maltogenic amylase and 63-83.5% of wheat starch; the sum is 100%;
the emulsifier comprises the following components in percentage by mass: 5-15% of diacetyl tartaric acid monoglyceride and diglyceride, 10-20% of sodium stearyl lactate, 2-8% of sucrose ester, 5-15% of sodium alginate and 55-65% of maltodextrin;
the preservative comprises the following components in percentage by mass: 10-20% of calcium propionate, 5-25% of potassium sorbate and 60-75% of sodium dehydroacetate.
2. The cereal-worm-egg-flavored bread as claimed in claim 1, characterized in that the raw material consists of the following ingredients in mass percent: 52-53% of flour, 0.48-0.55% of yeast, 10.5-12.5% of granulated sugar, 0.01% of enzyme preparation, 0.53% of emulsifier, 0.05% of preservative, 0.9-1.1% of modified starch, 2.5-2.6% of sorbitol solution, 1-1.1% of maltose syrup, 6-8% of grass worm egg pulp, 0.5% of cake oil, 3.1-3.2% of butter, 3.3-3.9% of vegetable oil, 0.35-0.43% of salt and the balance of water.
3. The graham-flavored bread of claim 1, characterized in that:
the enzyme preparation comprises the following components in percentage by mass: 5% of glucose oxidase, 3.5% of alpha-amylase, 5% of lipase, 10% of xylanase, 1.5% of maltogenic amylase and 75% of wheat starch;
the emulsifier comprises the following components in percentage by mass: 10% of diacetyl tartaric acid monoglyceride and diglyceride, 15% of sodium stearoyl lactylate, 5% of sucrose ester, 10% of sodium alginate and 60% of maltodextrin.
4. The grazing egg flavored bread of claim 1 or 2, characterized in that:
the modified starch is acetylated distarch adipate;
the sorbitol solution is a sorbitol solution with a solid content of 65-75%;
the maltose syrup is characterized in that the content of solid matters is 80-90%.
5. The grazing egg flavored bread of claim 1 or 2, characterized in that:
the grass worms and the vegetable oil are mixed according to the mass ratio of 2-3: 1, proportioning;
the dosage of the eggs is as follows according to the dosage of the gramineous insect pulp: eggs = 2-2.4: 1 by mass;
the garlic juice is used according to the ratio of the grain worm pulp: the garlic juice is 300-400: 1 in mass ratio;
the dosage of the pepper powder is as follows according to the ratio of the gramineous insect pulp: pepper = 300-400: 1 by mass.
6. A method of making a graham-flavored bread as claimed in any one of claims 1 to 5, comprising the steps of:
(1) mixing the cleaned rice worms with vegetable oil, and after the rice worms suck the oil, putting the rice worms into a stirrer for stirring to obtain rice worm pulp;
(2) adding eggs, garlic juice and pepper powder into the grain insect pulp, and uniformly stirring to obtain the grain insect egg pulp;
(3) mixing flour, yeast, granulated sugar, enzyme preparation, emulsifier, preservative, modified starch, water, sorbitol solution and maltose syrup, stirring to obtain a primary dough, adding egg pulp of standing grain insect, cake oil, butter, vegetable oil and salt, and stirring to obtain a dough;
(4) dividing the dough beaten in the step (3), rounding, relaxing, shaping into bread shape according to requirements, and fermenting;
(5) and (4) baking the dough fermented in the step (4) until the bread is golden, so as to obtain the bread with the flavor of the eggs of the standing grain insects.
7. The method of making the bread having a flavor of a cereal worm egg according to claim 6, characterized in that:
cleaning the gramineous insects with clear water in the step (1), washing away sludge on the surfaces of the gramineous insects, and meanwhile picking up dead gramineous insects;
the relaxation time in the step (4) is 10-15 min;
the fermentation conditions in the step (4) are as follows: fermenting at 32-35 deg.C and humidity of 80-90% for 2-3 hr;
the baking conditions in the step (5) are as follows: the upper fire is 190 ℃ and the lower fire is 160 ℃.
8. The method of making the bread having a flavor of a cereal worm egg according to claim 6, characterized in that:
the vegetable oil in the step (1) is peanut oil;
the vegetable oil in the step (3) is soybean oil.
9. The method of making the bread having a flavor of a cereal worm egg according to claim 6, characterized in that:
the water in the step (3) is ice water.
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| CN107047683A (en) * | 2017-05-12 | 2017-08-18 | 广东广益科技实业有限公司 | A kind of soft Europe bread premixed powder and application its obtained soft Europe bread |
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| CN107047683A (en) * | 2017-05-12 | 2017-08-18 | 广东广益科技实业有限公司 | A kind of soft Europe bread premixed powder and application its obtained soft Europe bread |
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