CN108514008A - A kind of Siraitia grosvenorii toast and preparation method - Google Patents
A kind of Siraitia grosvenorii toast and preparation method Download PDFInfo
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- CN108514008A CN108514008A CN201810306862.5A CN201810306862A CN108514008A CN 108514008 A CN108514008 A CN 108514008A CN 201810306862 A CN201810306862 A CN 201810306862A CN 108514008 A CN108514008 A CN 108514008A
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- siraitia grosvenorii
- egg white
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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
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
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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
-
- 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
Abstract
A kind of Siraitia grosvenorii toast of present invention offer and preparation method.Siraitia grosvenorii concentrate and water-soluble dietary fiber are obtained simultaneously using Siraitia grosvenorii, and Siraitia grosvenorii concentrate is added in egg white, and water-soluble dietary fiber is added in flour, to make full use of the complete nutrients matter of Siraitia grosvenorii.Water-soluble dietary fiber forms the institutional framework with supporting role in baking process, while the vapor that the carbon dioxide gas of generation or water evaporation generate being coated in reticular structure, forms the soft quality of toast.Water-soluble dietary fiber also has viscosity, makes toast more high resilience, increases the mouthfeel of toast.Dough fermentation is divided to refrigeration fermentation and two processes of hot fermentation, so that toast even tissue, quality are fine and smooth.Baking is divided to short time high temperature baking and toasts two stages for a long time, so that toast is more fine and smooth, soft, it is crisp outside tender inside.
Description
Technical field
The present invention relates to food technology field more particularly to a kind of Siraitia grosvenorii toast and preparation methods.
Background technology
Toast be a kind of with cover or not with cover roasting of rectangle listen making listen type bread.The face baked is listened with cover bake
Packet is rectangle, and it is sandwich to sandwich after slice after ham or vegetables.Roasting to listen the bread baked be rectangular dome with not with cover
Shape is similar to rectangle loaf.In toast containing egg white matter, fat, carbohydrate, a small amount of vitamin and calcium, potassium, magnesium,
The minerals such as zinc, multiple tastes are easy to digestion, absorb, convenient.
Toast uses a large amount of sucrose in preparation process, causes diabetic, overweight people etc. that cannot eat.For this
One problem the Siraitia grosvenorii pomace after extraction sweet tea glycosides or fructus momordicae tetranuclear triterpene is added in the preparation process of existing toast, to reach
Increase the purpose of sweet taste.But due to using after extraction sweet tea glycosides Siraitia grosvenorii pomace or fructus momordicae tetranuclear triterpene, thus arhat
The nutritional ingredient of fruit cannot fully demonstrate in toast.
Invention content
A kind of Siraitia grosvenorii toast of present invention offer and preparation method, arhat is underused to solve existing Siraitia grosvenorii toast
The problem of fruit.
The present invention provides a kind of preparation method of Siraitia grosvenorii toast, and this method specifically includes：
S01：Siraitia grosvenorii concentrate and water-soluble dietary fiber are prepared using Siraitia grosvenorii simultaneously, Siraitia grosvenorii concentrate and water-soluble
Property dietary fiber is spare.
The application obtains Siraitia grosvenorii concentrate and water-soluble dietary fiber simultaneously using Siraitia grosvenorii, wherein Siraitia grosvenorii concentrates
Contain 80% or more mogroside in liquid.With Mogroside V content highest in mogroside, accounts for about dry fruit and weigh 1%, sweet tea
Degree is equivalent to 300 times of sucrose, not saprodontia, do not cause blood glucose rise, be normal person and obesity, hypertension, diabetic
Excellent sweetener.In addition, mogroside also has eliminating the phlegm, antibechic, strengthen immunity, removing free radical and anti-cancer etc. a variety of
Effect embodies excellent healthcare function.In addition, tieing up him containing a large amount of egg white matter, amino acid, fructose in mogroside
Life and minerals, nutrition and its abundant.
Water-soluble dietary fiber is mainly the low fat and low heats quantity of material such as pectin, polydextrose and carboxymethyl cellulose, tool
There is stickiness, moisture can be largely absorbed in enteron aisle, excrement is made to keep soft condition.In addition, water-soluble fibre can also effectively make
Beneficial mattress activation in enteron aisle, promotes beneficial bacteria mass propagation, creates the healthy ecology of enteron aisle.
The application obtains Siraitia grosvenorii concentrate and water-soluble dietary fiber simultaneously using Siraitia grosvenorii, and by Siraitia grosvenorii concentrate
It is added in the egg white of liquid, water-soluble dietary fiber is added in solid flour, can make full use of whole nutrition of Siraitia grosvenorii
Substance, also, water-soluble dietary fiber can form the netted institutional framework with supporting role during baking, together
When the vapor packet that generates the carbon dioxide gas of generation (will produce carbon dioxide gas when yeast is added) or water evaporation
It overlays in reticular structure, forms the soft quality of toast；In addition, water-soluble dietary fiber also has viscosity, keep toast richer
Elasticity increases the mouthfeel of toast.
Please refer to attached drawing 2, the slave Siraitia grosvenorii provided in the present invention is provided in attached drawing 2 and meanwhile obtain Siraitia grosvenorii concentrate and
The flow diagram of water-soluble dietary fiber.By attached drawing 2 it is found that obtaining Siraitia grosvenorii concentrate and water-soluble meals simultaneously from Siraitia grosvenorii
The process of food fiber specifically includes：
S011：By Siraitia grosvenorii crusher in crushing, it is standard that each fresh fruit, which is crushed to 6-10 valves, by broken Siraitia grosvenorii
It squeezes the juice, pomace uses water wash again, merges fruit juice and leacheate, obtains extracting solution.
S012：Extracting solution is centrifuged, centrifugate is obtained.
S013：Protease reagent is added in centrifugate to be digested, enzymolysis liquid is obtained.Wherein, hydrolysis temperature 30-50
DEG C, enzymolysis time 1-1.5h, enzymolysis pH be 3-6.
S014：Enzymolysis liquid sterilize at 90 DEG C after by the alumina chromatographic column and activated carbon chromatography column of tandem, receive
Collect efflux.
S015：Efflux is first crossed into ultrafiltration membrane, ultrafiltration to small size adds water cellulous dialyzing and ultra filtrating membrane, until filter liquor conductivity
Until meeting the requirements, ultrafiltration filter liquor and ultra-filter retentate are respectively obtained.
S016：Ultrafiltration filter liquor is isolated and purified with NF membrane, small size is concentrated into, water is added to dialyse, until filtering out
Until liquid conductivity meets the requirements, nanofiltration filter liquor and nanofiltration retentate fluid are respectively obtained.
S017：Nanofiltration retentate fluid is concentrated, Siraitia grosvenorii concentrate is obtained.
S018：After ultra-filter retentate is merged with nanofiltration filter liquor, concentration, drying obtain water-soluble dietary fiber.
S02：It is stirred at being 25-28 DEG C in temperature by water-soluble dietary fiber, high muscle bread flour, milk powder, dry ferment and water
Uniformly, batter is formed.When preparation time is winter, the temperature of water needs to be 35-37 DEG C, in order to dry ferment fast activating.
S03：Salt and Siraitia grosvenorii concentrate are added in egg white, is stirred until homogeneous, forms egg white frost.
Main function of the egg white in toast making is with blistering and to embrace airway dysfunction, can be by air after some is disturbed
Absorb and keep air (embrace gas), facilitate multiple volume, and it is toasted again when, and be not required to expand by yeast or other chemistry
Agent (hair powder) can reach expansion several times effect, and can constitute the function of fragrance and leisurely constitution, be that toast volume is constituted uniquely
Indispensable basis.
Further, lemon juice is also added into during forming egg white frost in the application.The addition of lemon juice enables to
The pH of mixed liquor is adjusted to 4.6-4.8, to improve egg white by the mixed liquor of egg white, salt and Siraitia grosvenorii concentrate in acidity
The glycoprotein density of frost, appearance, holds the bubble time and egg pulp density etc. at volume, so that egg white frost is with bulk, stabilization
Foam.When egg white frost has foam that is bulk, stablizing, egg white frost is not in stay when coordinating with other dispensings, is made simultaneously
It is fine and smooth uniformly to obtain roasted Siraitia grosvenorii toast hole bubble, hole wall is thin, soft mouth feel, exquisiteness, and does not crack.
Siraitia grosvenorii concentrate is added in the application on the basis of traditional raw material, and Siraitia grosvenorii concentration fluid viscosity is higher, is not easy to beat
The effect of dissipating, being extremely easy to influence the expansion effect of egg white and quickly embrace gas.It is such as that the Siraitia grosvenorii concentrate of whole dosages is primary
Property be added in egg white, then during whipping, part egg white is easy to be coated in Siraitia grosvenorii concentrate, increases egg white and arhat
Fruit concentrate breaks up difficulty, extends egg white and embraces the gas time, reduce the uniformity of egg white and Siraitia grosvenorii concentrate, and breaks up
Afterwards, the expansion multiple of egg white also decreases.
For this purpose, the application divides five parts that Siraitia grosvenorii concentrate is added in egg white, as shown in Fig. 3.It can by attached drawing 3
Know, the detailed process that Siraitia grosvenorii concentrate is added to egg white includes：
S031：Salt is added in egg white, is broken up with egg-whisk high speed and flake bubble occurs, at this point, egg white is tentatively beaten
It dissipates, is conducive to blend with the Siraitia grosvenorii concentrate being added.
S032：First part's Siraitia grosvenorii concentrate is added into the egg white steeped with flake, continues whipping and thickens to egg white
Thick, thicker foam.At this point, the larger Siraitia grosvenorii concentrate of viscosity has incorporated in egg white, the viscosity of egg white is improved.
S033：Second part Siraitia grosvenorii concentrate is added into the egg white for playing thicker foam, continues to beat to egg white more
Thick, there is lines in surface.
S034：Occur that the Siraitia grosvenorii concentrate of Part III is added in the egg white of lines to surface, continues to beat and arrive egg white
The wedge angle of bending can be pulled out.At this point, showing that egg white has reached the degree of moist foaming.
S035：Part IV Siraitia grosvenorii concentrate is added into the egg white for the wedge angle that can pull out bending, continues to beat and arrives egg
When can pull out one short and small upright wedge angle clearly, surface egg white comes into dryness foamed state at this time, adds remainder
Siraitia grosvenorii concentrate, stirs evenly, and forms egg white frost.Siraitia grosvenorii concentrate is divided into the addition of above-mentioned five stages, can as possible by
Breaing up for Siraitia grosvenorii concentrate breaks up synchronous progress with egg white, and egg white is uniformly mixed with Siraitia grosvenorii concentrate, avoids influencing egg
Gas time and expansion multiple are embraced clearly.
S04：Egg white frost and salt-free butter are added in the batter, stirred evenly, dough is kneaded into.Since egg white frost is in
Shape is dismissed, to make egg white frost and batter be uniformly mixed, egg white frost is added in batter in three times.
S05：Refrigeration fermentation 12-24h at dough is 5-7 DEG C in temperature, until dough does not bounce back not when finger glues powder holing
It collapses.
When the temperature of dough is higher, the activity of dry ferment is larger, causes dough bubble bigger than normal and uneven, and then indirectly
Cause the tissue of toast fineless and smooth.When the temperature of dough is more than 26 DEG C, dough fermentation is too fast, can not draw wheat-flavour.For this purpose,
Delay the activity of dry ferment in the application using deepfreeze mode so that dough slowly ferments, and then generates smaller and uniform
Blistering.
S06：After dough after refrigeration fermentation is put into mold, in the environment that temperature is 35-38 DEG C, humidity is 85% again
Ferment 60-90min, until dough surface is smooth, flexible, tack-free.
S07：The cold rinse bank for being marked with cold water is put into oven after preheat, side by side with cold rinse bank by the mold equipped with dough
It places, under the conditions of excessive internal heat temperature is 180-190 DEG C, lower fiery temperature is 200-205 DEG C, toasts 5-10min.
S08：Under the conditions of excessive internal heat temperature is 140-150 DEG C, lower fiery temperature is 160-175 DEG C, continue to toast 40-50min
Rear demoulding cools down, and anxious freeze preserves.
Baking is divided into two stages by the application, in the first phase, high temperature (180 DEG C -190 of excessive internal heat temperature in the short time
DEG C, lower fiery 200-205 DEG C of temperature) baking, the water being added in cold rinse bank can evaporate at 100 DEG C, is adsorbed on as water vapor
Toast surface, and enter inside toast during toast toasts deformation, at high temperature, vapor movement velocity is accelerated, from
Effusion inside toast；In second stage, (140-150 DEG C of excessive internal heat temperature, lower fiery 160-175 DEG C of temperature) baking for a long time, energy
Enough solidification vapor escapes the extremely small hole left, keeps toast more fine and smooth, soft, crisp outside tender inside.
In addition, stoving temperature at 140 DEG C or more, reaches as high as 200 DEG C, the egg containing high level in Siraitia grosvenorii concentrate
Clear matter, egg white matter are easy that Maillard reaction occurs with carbonyls under long-time high temperature, and therefore, the application is dense in Siraitia grosvenorii
When prepared by contracting liquid, protease reagent is first added, the egg white matter in Siraitia grosvenorii concentrate is digested, to prevent high temperature egg white
The nutritional ingredient of matter.
In the preparation process of Siraitia grosvenorii toast provided by the invention, Siraitia grosvenorii concentrate, water-soluble dietary fiber, high muscle
Bread flour, milk powder, dry ferment, water, egg white, salt and salt-free butter mass ratio be 10-15:5-10:800-1200:25-35:
10-15:600-700:90-105:3-6:80-110.More preferably, Siraitia grosvenorii concentrate, water-soluble dietary fiber, high muscle face
Bao Fen, milk powder, dry ferment, water, egg white, salt and salt-free butter mass ratio be 12:8:1000:30:12:650:100:5:
100。
In addition, the present invention also provides a kind of Siraitia grosvenorii toast, which is prepared according to above-mentioned preparation method.
The technical solution that the embodiment of the present invention provides can include the following benefits：
A kind of Siraitia grosvenorii toast of present invention offer and preparation method.In the present invention, arhat is obtained simultaneously using Siraitia grosvenorii
Fruit concentrate and water-soluble dietary fiber, and Siraitia grosvenorii concentrate is added in the egg white of liquid, water-soluble dietary fiber is added
In solid flour, the complete nutrients matter of Siraitia grosvenorii is can make full use of, also, water-soluble dietary fiber can be in baking
In the process formed with supporting role netted institutional framework, while by the carbon dioxide gas of generation (be added yeast when meeting
Generate carbon dioxide gas) or the vapor that generates of water evaporation be coated in reticular structure, form the soft quality of toast.Separately
Outside, water-soluble dietary fiber also has viscosity, makes toast more high resilience, increases the mouthfeel of toast.Dough fermentation point refrigeration hair
Two processes of ferment and hot fermentation, so that toast even tissue, quality are fine and smooth.Baking is divided into two stages by the application,
In one stage, high temperature (180 DEG C -190 DEG C of excessive internal heat temperature, lower fiery 200-205 DEG C of temperature) baking, is added in cold rinse bank in the short time
Water can be evaporated at 100 DEG C, be adsorbed on toast surface as water vapor, and enter during toast toasts deformation and spit
Department is internal, and at high temperature, vapor movement velocity is accelerated, and is escaped from toast inside；In second stage, (get angry warm for a long time
140-150 DEG C of degree, lower fiery 160-175 DEG C of temperature) baking, vapor can be cured and escape the extremely small hole left, made
Toast is more fine and smooth, soft, crisp outside tender inside.
It should be understood that above general description and following detailed description is only exemplary and explanatory, not
It can the limitation present invention.
Description of the drawings
In order to illustrate more clearly of the technical solution of the application, letter will be made to attached drawing needed in the embodiment below
Singly introduce, it should be apparent that, for those of ordinary skills, without having to pay creative labor,
Other drawings may also be obtained based on these drawings.
Fig. 1 is the flow diagram of the preparation method of Siraitia grosvenorii toast provided in an embodiment of the present invention；
Fig. 2 is provided in an embodiment of the present invention to obtain Siraitia grosvenorii concentrate and water-soluble dietary fiber simultaneously from Siraitia grosvenorii
Flow diagram；
Fig. 3 is that Siraitia grosvenorii concentrate provided in an embodiment of the present invention is added to the flow diagram in egg white.
Specific implementation mode
Attached drawing 1 is please referred to, attached drawing 1 shows that the flow of the preparation method of Siraitia grosvenorii toast provided in an embodiment of the present invention is shown
It is intended to.The description of following specific embodiments is based on attached drawing 1.
Embodiment 1
An embodiment of the present invention provides a kind of preparation method of Siraitia grosvenorii toast, which includes：
S101：Siraitia grosvenorii concentrate and water-soluble dietary fiber, Siraitia grosvenorii concentrate and water are prepared using Siraitia grosvenorii simultaneously
Soluble dietary fiber is spare.
S102：It is respectively the water-soluble dietary fiber, high muscle bread flour, milk of 5g, 800g, 25g, 10g and 600g by quality
Powder, dry ferment and water stir evenly at being 25 DEG C in temperature, form batter.When preparation time is winter, the temperature of water needs
It it is 35 DEG C, in order to dry ferment fast activating.
S103：The salt that quality is 3g and the Siraitia grosvenorii concentrate that quality is 10g are added in the egg white that quality is 90g,
It is stirred until homogeneous, forms egg white frost.
S104：Egg white frost and quality are added to for the salt-free butter of 80g in batter, stirs evenly, is kneaded into dough.
S105：For 24 hours, dough, which does not bounce back, when finger glues powder holing does not collapse for refrigeration fermentation at dough is 5 DEG C in temperature.
S106：After dough after refrigeration fermentation is put into mold, sent out again in the environment that temperature is 35 DEG C, humidity is 85%
Ferment 90min, until dough surface is smooth, flexible, tack-free.
S107：The cold rinse bank for being marked with cold water is put into oven after preheat, simultaneously with cold rinse bank by the mold equipped with dough
Discharge is set, and under the conditions of excessive internal heat temperature is 180 DEG C, lower fiery temperature is 200 DEG C, toasts 10min.
S108：Under the conditions of excessive internal heat temperature is 140 DEG C, lower fiery temperature is 160 DEG C, continue to toast the cooling of 40min rear demouldings,
Anxious freeze preserves.
Embodiment 2
An embodiment of the present invention provides a kind of preparation method of Siraitia grosvenorii toast, which includes：
S2011：By Siraitia grosvenorii crusher in crushing, it is standard that each fresh fruit, which is crushed to 6-10 valves, by broken arhat
Fruit is squeezed the juice, and pomace uses water wash again, is merged fruit juice and leacheate, is obtained extracting solution.
S2012：Extracting solution is centrifuged, centrifugate is obtained.
S2013：Protease reagent is added in centrifugate to be digested, enzymolysis liquid is obtained.Wherein, hydrolysis temperature 30
DEG C, enzymolysis time 1h, enzymolysis pH be 3.
S2014：Enzymolysis liquid sterilize at 90 DEG C after by the alumina chromatographic column and activated carbon chromatography column of tandem, receive
Collect efflux.
S2015：Efflux is first crossed into ultrafiltration membrane, ultrafiltration to small size adds water cellulous dialyzing and ultra filtrating membrane, until filter liquor conductivity
Until meeting the requirements, ultrafiltration filter liquor and ultra-filter retentate are respectively obtained.
S2016：Ultrafiltration filter liquor is isolated and purified with NF membrane, small size is concentrated into, water is added to dialyse, until filtering out
Until liquid conductivity meets the requirements, nanofiltration filter liquor and nanofiltration retentate fluid are respectively obtained.
S2017：Nanofiltration retentate fluid is concentrated, Siraitia grosvenorii concentrate is obtained.
S2018：After ultra-filter retentate is merged with nanofiltration filter liquor, concentration, drying obtain water-soluble dietary fiber.
S202：By quality be respectively the water-soluble dietary fiber of 10g, 1200g, 35g, 15g and 700g, high muscle bread flour,
Milk powder, dry ferment and water stir evenly at being 28 DEG C in temperature, form batter.When preparation time is winter, the temperature of water needs
It to be 37 DEG C, in order to dry ferment fast activating.
S203：The Siraitia grosvenorii that salt, lemon juice and the quality that addition quality is 6g in the egg white that quality is 105g are 15g
Concentrate is stirred until homogeneous, and forms egg white frost.
S204：Egg white frost and quality are added to for the salt-free butter of 110g in batter, stirs evenly, is kneaded into dough.By
In egg white frost in shape is dismissed, to make egg white frost and batter be uniformly mixed, egg white frost is added in batter in three times.
S205：Refrigeration fermentation 12h at dough is 7 DEG C in temperature, dough, which does not bounce back, when finger glues powder holing does not collapse.
S206：After dough after refrigeration fermentation is put into mold, sent out again in the environment that temperature is 38 DEG C, humidity is 85%
Ferment 60min, until dough surface is smooth, flexible, tack-free.
S207：The cold rinse bank for being marked with cold water is put into oven after preheat, simultaneously with cold rinse bank by the mold equipped with dough
Discharge is set, and under the conditions of excessive internal heat temperature is 190 DEG C, lower fiery temperature is 205 DEG C, toasts 5min.
S208：Under the conditions of excessive internal heat temperature is 150 DEG C, lower fiery temperature is 175 DEG C, continue to toast the cooling of 50min rear demouldings,
Anxious freeze preserves.
Embodiment 3
An embodiment of the present invention provides a kind of preparation method of Siraitia grosvenorii toast, which includes：
S3011：By Siraitia grosvenorii crusher in crushing, it is standard that each fresh fruit, which is crushed to 6-10 valves, by broken arhat
Fruit is squeezed the juice, and pomace uses water wash again, is merged fruit juice and leacheate, is obtained extracting solution.
S3012：Extracting solution is centrifuged, centrifugate is obtained.
S3013：Protease reagent is added in centrifugate to be digested, enzymolysis liquid is obtained.Wherein, hydrolysis temperature 37
DEG C, enzymolysis time 1.5h, enzymolysis pH be 4.
S3014：Enzymolysis liquid sterilize at 90 DEG C after by the alumina chromatographic column and activated carbon chromatography column of tandem, receive
Collect efflux.
S3015：Efflux is first crossed into ultrafiltration membrane, ultrafiltration to small size adds water cellulous dialyzing and ultra filtrating membrane, until filter liquor conductivity
Until meeting the requirements, ultrafiltration filter liquor and ultra-filter retentate are respectively obtained.
S3016：Ultrafiltration filter liquor is isolated and purified with NF membrane, small size is concentrated into, water is added to dialyse, until filtering out
Until liquid conductivity meets the requirements, nanofiltration filter liquor and nanofiltration retentate fluid are respectively obtained.
S3017：Nanofiltration retentate fluid is concentrated, Siraitia grosvenorii concentrate is obtained.
S3018：After ultra-filter retentate is merged with nanofiltration filter liquor, concentration, drying obtain water-soluble dietary fiber.
S302：It is respectively the water-soluble dietary fiber, high muscle bread flour, milk of 8g, 1000g, 30g, 12g and 650g by quality
Powder, dry ferment and water stir evenly at being 26 DEG C in temperature, form batter.When preparation time is winter, the temperature of water needs
It it is 36 DEG C, in order to dry ferment fast activating.
S3031：The salt, lemon juice that quality is 5g are added in the egg white that quality is 100g, is broken up with egg-whisk high speed
To there is flake bubble；
S3032：First part's Siraitia grosvenorii concentrate is added into the egg white steeped with flake, continues whipping and thickens to egg white
Thick, thicker foam；Wherein, the gross mass of Siraitia grosvenorii concentrate is 12g.
S3033：Second part Siraitia grosvenorii concentrate is added into the egg white for playing thicker foam, continues to beat to egg white more
Thick, there is lines in surface；
S3034：Occur that the Siraitia grosvenorii concentrate of Part III is added in the egg white of lines to surface, continues to beat and arrive egg white
The wedge angle of bending can be pulled out；
S3035：Part IV Siraitia grosvenorii concentrate is added into the egg white for the wedge angle that can pull out bending, continues to beat and arrives egg
When can pull out one short and small upright wedge angle clearly, remainder Siraitia grosvenorii concentrate is added, is stirred evenly, forms egg white frost.
S304：Egg white frost and quality are added to for the salt-free butter of 100g in batter, stirs evenly, is kneaded into dough.By
In egg white frost in shape is dismissed, to make egg white frost and batter be uniformly mixed, egg white frost is added in batter in three times.
S305：Refrigeration fermentation 18h at dough is 6 DEG C in temperature, dough, which does not bounce back, when finger glues powder holing does not collapse.
S306：After dough after refrigeration fermentation is put into mold, sent out again in the environment that temperature is 37 DEG C, humidity is 85%
Ferment 80min, until dough surface is smooth, flexible, tack-free.
S307：The cold rinse bank for being marked with cold water is put into oven after preheat, simultaneously with cold rinse bank by the mold equipped with dough
Discharge is set, and under the conditions of excessive internal heat temperature is 185 DEG C, lower fiery temperature is 200 DEG C, toasts 7min.
S308：Under the conditions of excessive internal heat temperature is 145 DEG C, lower fiery temperature is 165 DEG C, continue to toast the cooling of 45min rear demouldings,
Anxious freeze preserves.
Embodiment 4
An embodiment of the present invention provides a kind of preparation method of Siraitia grosvenorii toast, which includes：
S4011：By Siraitia grosvenorii crusher in crushing, it is standard that each fresh fruit, which is crushed to 6-10 valves, by broken arhat
Fruit is squeezed the juice, and pomace uses water wash again, is merged fruit juice and leacheate, is obtained extracting solution.
S4012：Extracting solution is centrifuged, centrifugate is obtained.
S4013：Protease reagent is added in centrifugate to be digested, enzymolysis liquid is obtained.Wherein, hydrolysis temperature 50
DEG C, enzymolysis time 1.5h, enzymolysis pH be 6.
S4014：Enzymolysis liquid sterilize at 90 DEG C after by the alumina chromatographic column and activated carbon chromatography column of tandem, receive
Collect efflux.
S4015：Efflux is first crossed into ultrafiltration membrane, ultrafiltration to small size adds water cellulous dialyzing and ultra filtrating membrane, until filter liquor conductivity
Until meeting the requirements, ultrafiltration filter liquor and ultra-filter retentate are respectively obtained.
S4016：Ultrafiltration filter liquor is isolated and purified with NF membrane, small size is concentrated into, water is added to dialyse, until filtering out
Until liquid conductivity meets the requirements, nanofiltration filter liquor and nanofiltration retentate fluid are respectively obtained.
S4017：Nanofiltration retentate fluid is concentrated, Siraitia grosvenorii concentrate is obtained.
S4018：After ultra-filter retentate is merged with nanofiltration filter liquor, concentration, drying obtain water-soluble dietary fiber.
S402：It is respectively the water-soluble dietary fiber, high muscle bread flour, milk of 7g, 900g, 27g, 11g and 620g by quality
Powder, dry ferment and water stir evenly at being 25 DEG C in temperature, form batter.When preparation time is winter, the temperature of water needs
It it is 35 DEG C, in order to dry ferment fast activating.
S4031：The salt, lemon juice that quality is 4g are added in the egg white that quality is 95g, is broken up with egg-whisk high speed
There is flake bubble；
S4032：First part's Siraitia grosvenorii concentrate is added into the egg white steeped with flake, continues whipping and thickens to egg white
Thick, thicker foam；Wherein, the gross mass of Siraitia grosvenorii concentrate is 11g.
S4033：Second part Siraitia grosvenorii concentrate is added into the egg white for playing thicker foam, continues to beat to egg white more
Thick, there is lines in surface；
S4034：Occur that the Siraitia grosvenorii concentrate of Part III is added in the egg white of lines to surface, continues to beat and arrive egg white
The wedge angle of bending can be pulled out；
S4035：Part IV Siraitia grosvenorii concentrate is added into the egg white for the wedge angle that can pull out bending, continues to beat and arrives egg
When can pull out one short and small upright wedge angle clearly, remainder Siraitia grosvenorii concentrate is added, is stirred evenly, forms egg white frost.
S404：Egg white frost and quality are added to for the salt-free butter of 85g in batter, stirs evenly, is kneaded into dough.Due to
Egg white frost is in shape is dismissed, and to make egg white frost and batter be uniformly mixed, egg white frost is added in batter in three times.
S405：Refrigeration fermentation 12-24h at dough is 5-7 DEG C in temperature, until dough does not bounce back not when finger glues powder holing
It collapses.
S406：After dough after refrigeration fermentation is put into mold, in the environment that temperature is 35-38 DEG C, humidity is 85% again
Secondary fermentation 60-90min, until dough surface is smooth, flexible, tack-free.
S407：The cold rinse bank for being marked with cold water is put into oven after preheat, simultaneously with cold rinse bank by the mold equipped with dough
Discharge is set, and under the conditions of excessive internal heat temperature is 180-190 DEG C, lower fiery temperature is 200-205 DEG C, toasts 5-10min.
S408：Under the conditions of excessive internal heat temperature is 140-150 DEG C, lower fiery temperature is 160-175 DEG C, continue to toast 40-50min
Rear demoulding cools down, and anxious freeze preserves.
Embodiment 5
An embodiment of the present invention provides a kind of preparation method of Siraitia grosvenorii toast, which includes：
S5011：By Siraitia grosvenorii crusher in crushing, it is standard that each fresh fruit, which is crushed to 6-10 valves, by broken arhat
Fruit is squeezed the juice, and pomace uses water wash again, is merged fruit juice and leacheate, is obtained extracting solution.
S5012：Extracting solution is centrifuged, centrifugate is obtained.
S5013：Protease reagent is added in centrifugate to be digested, enzymolysis liquid is obtained.Wherein, hydrolysis temperature 45
DEG C, enzymolysis time 1.2h, enzymolysis pH be 5.
S5014：Enzymolysis liquid sterilize at 90 DEG C after by the alumina chromatographic column and activated carbon chromatography column of tandem, receive
Collect efflux.
S5015：Efflux is first crossed into ultrafiltration membrane, ultrafiltration to small size adds water cellulous dialyzing and ultra filtrating membrane, until filter liquor conductivity
Until meeting the requirements, ultrafiltration filter liquor and ultra-filter retentate are respectively obtained.
S5016：Ultrafiltration filter liquor is isolated and purified with NF membrane, small size is concentrated into, water is added to dialyse, until filtering out
Until liquid conductivity meets the requirements, nanofiltration filter liquor and nanofiltration retentate fluid are respectively obtained.
S5017：Nanofiltration retentate fluid is concentrated, Siraitia grosvenorii concentrate is obtained.
S5018：After ultra-filter retentate is merged with nanofiltration filter liquor, concentration, drying obtain water-soluble dietary fiber.
S502：It is respectively the water-soluble dietary fiber, high muscle bread flour, milk of 9g, 1100g, 34g, 14g and 690g by quality
Powder, dry ferment and water stir evenly at being 25-28 DEG C in temperature, form batter.When preparation time is winter, the temperature of water needs
It to be 35-37 DEG C, in order to dry ferment fast activating.
S5031：The salt, lemon juice that quality is 5.5g are added in the egg white that quality is 103g, is beaten with egg-whisk high speed
It is scattered to and flake bubble occurs；
S5032：First part's Siraitia grosvenorii concentrate is added into the egg white steeped with flake, continues whipping and thickens to egg white
Thick, thicker foam；Wherein, the gross mass of Siraitia grosvenorii concentrate is 14g.
S5033：Second part Siraitia grosvenorii concentrate is added into the egg white for playing thicker foam, continues to beat to egg white more
Thick, there is lines in surface；
S5034：Occur that the Siraitia grosvenorii concentrate of Part III is added in the egg white of lines to surface, continues to beat and arrive egg white
The wedge angle of bending can be pulled out；
S5035：Part IV Siraitia grosvenorii concentrate is added into the egg white for the wedge angle that can pull out bending, continues to beat and arrives egg
When can pull out one short and small upright wedge angle clearly, remainder Siraitia grosvenorii concentrate is added, is stirred evenly, forms egg white frost.
S504：Egg white frost and quality are added to for the salt-free butter of 105g in batter, stirs evenly, is kneaded into dough.By
In egg white frost in shape is dismissed, to make egg white frost and batter be uniformly mixed, egg white frost is added in batter in three times.
S505：Refrigeration fermentation 18h at dough is 6 DEG C in temperature, dough, which does not bounce back, when finger glues powder holing does not collapse.
S506：After dough after refrigeration fermentation is put into mold, sent out again in the environment that temperature is 37 DEG C, humidity is 85%
Ferment 75min, until dough surface is smooth, flexible, tack-free.
S507：The cold rinse bank for being marked with cold water is put into oven after preheat, simultaneously with cold rinse bank by the mold equipped with dough
Discharge is set, and under the conditions of excessive internal heat temperature is 188 DEG C, lower fiery temperature is 203 DEG C, toasts 8min.
S508：Under the conditions of excessive internal heat temperature is 148 DEG C, lower fiery temperature is 172 DEG C, continue to toast the cooling of 48min rear demouldings,
Anxious freeze preserves.
To verify the Siraitia grosvenorii toast prepared by the preparation method of Siraitia grosvenorii toast provided in an embodiment of the present invention with excellent
Good quality is detected as a comparison case using commercially available toast, and detection content is as follows：
1, heat is carried out to the commercially available toast of Siraitia grosvenorii toast provided in an embodiment of the present invention and comparative example and sugar content is examined
It surveys, testing result is as shown in table 1.
Table 1：Heat and sugar content testing result
By table 1 as it can be seen that Siraitia grosvenorii toast provided in an embodiment of the present invention has lower heat referring now to commercially available toast,
And sugar-free, it is edible more suitable for diabetic and overweight people etc..
2, ageing resistance detection is carried out to the commercially available toast of Siraitia grosvenorii toast provided in an embodiment of the present invention and comparative example.Tool
The detection method of body is：The commercially available toast of Siraitia grosvenorii toast and comparative example that 1-5 of the embodiment of the present invention is provided is stored in 20 ±
In 0.5 DEG C of constant temperature biochemical cultivation case, places 1,3,5 and 7 day respectively, then measure its texture.The results show that the present invention is implemented
The Siraitia grosvenorii toast that example 1-5 is provided is respectively after 1,3,5 and 7 day preserves, and big variation do not occur for texture, and comparative example
Commercially available toast after aging in 5 days, surface is hardened, internally dry and have small caking to occur.It is indicated above that Siraitia grosvenorii is spat
Department has stronger ageing resistance, and in the case where not adding any preservative, can preserve at least 7 days and matter does not occur
Become.
3, center portion structure detection is carried out to the commercially available toast of Siraitia grosvenorii toast provided in an embodiment of the present invention and comparative example.Knot
Fruit shows that the center portion structure hole for the Siraitia grosvenorii toast that 1-5 of the embodiment of the present invention is provided steeps fine and closely woven (0.3~0.5mm of Φ), uniformly,
Hole wall is thin；The center portion structure hole bubble slightly thick (0.6~0.8mm of Φ) of the commercially available toast of comparative example, substantially uniform, hole wall is slightly thick.By
This show the present invention by increase water-soluble dietary fiber, secondary fermentation and, be added cold water carry out secondary baking can be effective
Improve the center portion structure of Siraitia grosvenorii toast, forms fine and closely woven, uniform Cell structure, be effectively improved the mouthfeel of toast.
Those skilled in the art will readily occur to its of the present invention after considering specification and putting into practice the disclosure invented here
Its embodiment.This application is intended to cover the present invention any variations, uses, or adaptations, these modifications, purposes or
Person's adaptive change follows the general principle of the present invention and includes undocumented common knowledge in the art of the invention
Or conventional techniques.The description and examples are only to be considered as illustrative, and true scope and spirit of the invention are by following
Claim is pointed out.
It should be understood that the relational terms of such as " first " and " second " or the like be used merely to an entity or
Operation is distinguished with another entity or operation, and without necessarily requiring or implying between these entities or operation, there are any
This actual relationship or sequence.The invention is not limited in the precision architecture for being described above and being shown in the accompanying drawings,
And various modifications and changes may be made without departing from the scope thereof.The scope of the present invention is only limited by the attached claims
System.
Claims (9)
1. a kind of preparation method of Siraitia grosvenorii toast, which is characterized in that including：
Siraitia grosvenorii concentrate and water-soluble dietary fiber are prepared using Siraitia grosvenorii simultaneously, the Siraitia grosvenorii concentrate and described water-soluble
Property dietary fiber is spare；
It is stirred evenly at being 25-28 DEG C in temperature by the water-soluble dietary fiber, high muscle bread flour, milk powder, dry ferment and water,
Form batter；
Salt and the Siraitia grosvenorii concentrate are added in egg white, is stirred until homogeneous, forms egg white frost；
The egg white frost and salt-free butter are added in the batter, stirs evenly, is kneaded into dough；
Refrigeration fermentation 12-24h at the dough is 5-7 DEG C in temperature, the dough does not bounce back not when finger glues powder holing
It collapses；
After the dough after refrigeration fermentation is put into mold, ferment again in the environment that temperature is 35-38 DEG C, humidity is 85%
60-90min, until the dough surface is smooth, flexible, tack-free；
The cold rinse bank for being marked with cold water is put into oven after preheat, side by side with the cold rinse bank by the mold equipped with the dough
It places, under the conditions of excessive internal heat temperature is 180-190 DEG C, lower fiery temperature is 200-205 DEG C, toasts 5-10min；
Under the conditions of excessive internal heat temperature is 140-150 DEG C, lower fiery temperature is 160-175 DEG C, it is cold to continue baking 40-50min rear demouldings
But, anxious freeze preserves.
2. the preparation method of Siraitia grosvenorii toast according to claim 1, which is characterized in that described to be made simultaneously using Siraitia grosvenorii
Standby Siraitia grosvenorii concentrate and water-soluble dietary fiber include：
By Siraitia grosvenorii crusher in crushing, it is standard that each fresh fruit, which is crushed to 6-10 valves, and broken Siraitia grosvenorii is squeezed the juice, pomace
Water wash is used again, is merged fruit juice and leacheate, is obtained extracting solution；
The extracting solution is centrifuged, centrifugate is obtained；
Protease reagent is added in the centrifugate to be digested, enzymolysis liquid is obtained；
The enzymolysis liquid sterilize at 90 DEG C after by the alumina chromatographic column and activated carbon chromatography column of tandem, collect outflow
Liquid；
The efflux is first crossed into ultrafiltration membrane, ultrafiltration to small size adds water cellulous dialyzing and ultra filtrating membrane, until filter liquor conductivity conforms to
Until asking, ultrafiltration filter liquor and ultra-filter retentate are respectively obtained；
The ultrafiltration filter liquor is isolated and purified with NF membrane, small size is concentrated into, water is added to dialyse, until filter liquor conductance
Until rate meets the requirements, nanofiltration filter liquor and nanofiltration retentate fluid are respectively obtained；
The nanofiltration retentate fluid is concentrated, Siraitia grosvenorii concentrate is obtained；
After the ultra-filter retentate is merged with the nanofiltration filter liquor, concentration, drying obtain water-soluble dietary fiber.
3. the preparation method of Siraitia grosvenorii toast according to claim 2, which is characterized in that hydrolysis temperature is 30-50 DEG C, enzyme
Solve time 1-1.5h, enzymolysis pH is 3-6.
4. the preparation method of Siraitia grosvenorii toast according to claim 1, which is characterized in that described that salt is added in egg white
It with the Siraitia grosvenorii concentrate, is stirred until homogeneous, forming egg white frost includes：
Salt is added in egg white, is broken up with egg-whisk high speed and flake bubble occurs；
First part's Siraitia grosvenorii concentrate is added into the egg white steeped with flake, continues whipping and thickens, rises to egg white
Thicker foam；
To rise thicker foam the egg white in be added second part Siraitia grosvenorii concentrate, continue beat to egg white it is more thick,
There is lines in surface；
Occur that the Siraitia grosvenorii concentrate of Part III is added in the egg white of lines to surface, continuing to beat can pull out to egg white
The wedge angle of bending；
Part IV Siraitia grosvenorii concentrate is added into the egg white for the wedge angle that can pull out bending, continuing to beat can draw to egg white
When going out one short and small upright wedge angle, remainder Siraitia grosvenorii concentrate is added, is stirred evenly, forms egg white frost.
5. the preparation method of Siraitia grosvenorii toast according to claim 1, which is characterized in that the egg white frost is added in three times
Into the batter.
6. the preparation method of Siraitia grosvenorii toast according to claim 1, which is characterized in that the water in winter when temperature
It is 35-37 DEG C.
7. the preparation method of Siraitia grosvenorii toast according to claim 1, which is characterized in that the Siraitia grosvenorii concentrate, institute
State water-soluble dietary fiber, the high muscle bread flour, the milk powder, the dry ferment, the water, the egg white, the salt
Mass ratio with the salt-free butter is 10-15:5-10:800-1200:25-35:10-15:600-700:90-105:3-6:
80-110。
8. the preparation method of Siraitia grosvenorii toast according to claim 7, which is characterized in that the Siraitia grosvenorii concentrate, institute
State water-soluble dietary fiber, the high muscle bread flour, the milk powder, the dry ferment, the water, the egg white, the salt
Mass ratio with the salt-free butter is 12:8:1000:30:12:650:100:5:100.
9. Siraitia grosvenorii toast prepared by a kind of preparation method using the Siraitia grosvenorii toast described in claim 1-8 any one.
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Cited By (1)
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| CN109156491A (en) * | 2018-10-22 | 2019-01-08 | 湖南艾达伦科技有限公司 | A kind of Siraitia grosvenorii whole-wheat bread and preparation method thereof |
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