CN108669171A - Secondary composite fermentation aroma bread and its manufacturing method are planted in one kind - Google Patents

Secondary composite fermentation aroma bread and its manufacturing method are planted in one kind Download PDF

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Publication number
CN108669171A
CN108669171A CN201810557305.0A CN201810557305A CN108669171A CN 108669171 A CN108669171 A CN 108669171A CN 201810557305 A CN201810557305 A CN 201810557305A CN 108669171 A CN108669171 A CN 108669171A
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Prior art keywords
dough
bread
parts
cfu
mixing
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CN201810557305.0A
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Chinese (zh)
Inventor
郑维锋
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Fujian A Biotech Co Ltd
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Fujian A Biotech Co Ltd
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Priority to CN201810557305.0A priority Critical patent/CN108669171A/en
Publication of CN108669171A publication Critical patent/CN108669171A/en
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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
    • 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
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Mycology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The invention discloses secondary composite fermentation aroma bread and its manufacturing method are planted in one kind, it includes two kinds of components of A, B that secondary composite fermentation aroma bread is planted in this, the mixing of both components, which is handed over, to be wrapped togather, wherein component A is containing gliadin 4% 6%, dietary fiber 10% 11%, and B component is containing gliadin 7% 9%, dietary fiber 5% 7%, ethyl alcohol 3% 5%；Also contain four kinds of probiotics such as low sugar bread microzyme, S. cervisiae, Lactobacillus rhamnosus, lactobacillus acidophilus in bread.Compared to existing technologies, the crisp tender combination of mouthfeel is not required to addition anti-corrosive properties food additives, is delicious, can increase part beneficial bacterium quantity the present invention, increases intestinal flora diversity, reduces fat relevant endotoxemia, adjust enteron aisle stable state.

Description

Secondary composite fermentation aroma bread and its manufacturing method are planted in one kind
Technical field
The present invention relates to secondary composite fermentation aroma bread and its system are planted in industrial food production field more particularly to one kind Make method.
Background technology
As people's lifestyle changes, in modern highly purified diet nutritional quality and comprising natural dietary fiber Concentration continuously decreases in our food.Especially in some areas of well-being in west and China, one of most common food It is the bread that refined cereal is cooked, and has become the important sources of intestinal flora dietary fiber.
But bread in the prior art is although full of nutrition, but flora is single, mouthfeel is general, it is difficult to be eaten for a long time by people With, therefore commercially available bread industry generally promotes more difficulty.
Therefore, it is badly in need of a kind of crisp tender combination of mouthfeel on the market, is not required to addition anti-corrosive properties food additives, is delicious, can increase Add part beneficial bacterium quantity, increase intestinal flora diversity, reduces fat relevant endotoxemia, adjust in enteron aisle stable state The secondary composite fermentation aroma bread of kind and its manufacturing method.
Invention content
In view of the above defects of the prior art, the present invention is intended to provide a kind of crisp tender combination of mouthfeel, being not required to add Anti-corrosive properties food additives, it is delicious, can increase part beneficial bacterium quantity, increase intestinal flora diversity, reduce fat related Endotoxemia, adjust enteron aisle stable state in kind of secondary composite fermentation aroma bread and its manufacturing method.
To achieve the goals above, the present invention uses following technical scheme：Secondary composite fermentation aroma bread is planted in one kind Manufacturing method, include the following steps：
1) prepare before production
1. raw material prepare：Prepare 5 part -8 of 100 parts of Strong flour, the milk that gluten content is 12%-15% by weight Part, 3 parts -4 parts of salt, coconut palm starch 2 parts -3 parts, 1 part -2 parts of olive oil, 12 parts -15 parts of grape berry, sufficient volume a concentration of 1 × 109cfu/ml-5×109The low sugar Saccharomyces cerevisiae bacteria agent of cfu/ml, sufficient volume a concentration of 1 × 109cfu/ml-5× 109The saccharomyces cerevisiae bacteria agent of cfu/ml, sufficient volume a concentration of 1 × 109cfu/ml-5×109The rhamnose breast bar of cfu/ml Bacteria agent, sufficient volume a concentration of 1 × 109cfu/ml-5×109The lactobacillus acidophilus microbial inoculum of cfu/ml；
2. process materials prepare：Prepare enough pure water, enough food fresh keeping membranes；
3. mechanical device prepares：Mechanical dough kneading equipment, refrigerator, oven；
2) in kind
1. by the stage 1) in the Strong flour that 1. prepares of step be uniformly mixed and knead with the pure water for accounting for its weight 60% After dough, be divided into two parts of 1-1.5: 1 in mass ratio, respectively obtain dough A and dough B, by dough B and stage 1) in step 1. the grape berry prepared is uniformly mixed, pastry B is obtained；
2. by the stage 1) in step the low sugar Saccharomyces cerevisiae bacteria agent, saccharomyces cerevisiae bacteria agent, the rhamnose breast bar that 1. prepare Bacteria agent, lactobacillus acidophilus microbial inoculum after 1: 1: 1: 1 mixing, obtain mix bacterium agent, the 2.5%- in terms of dough A gross masses by volume 3% quality accounting adds mix bacterium agent, then by the stage 1) in the step milk, salt, the coconut palm slurry that 1. prepare all add, so Use the stage 1 afterwards) in the mechanical dough kneading equipment kneading 7min-8min that 3. prepares of step, obtain pastry A；
3. by 2. pastry A that step obtains using the refrigerating chamber for being put into refrigerator after food fresh keeping membrane big envelope, control temperature 1 DEG C -4 DEG C of degree keeps 8h-9h, obtains semi-fermented dough A；
4. 1. pastry B that 3. semi-fermented dough A that step obtains is obtained with step is after mixing, then uses machine Mixing dough is kneaded 11min-13min by tool dough kneading equipment, obtains prefabricated mixing dough；
5. by 4. prefabricated mixing dough that step obtains using the refrigerating chamber for being put into refrigerator after food fresh keeping membrane big envelope, control 1 DEG C -4 DEG C of temperature keeps 12h-14h, obtains fermentation mixing dough；
3) bread is produced
1. by the stage 2) the fermentation mixing dough that obtains spreads the stage 1) 1h-2h is stood after the olive oil that 1. prepares of step, Fermentation mixing dough is placed in baking oven and is baked into bread again, that is, obtain needed in kind of secondary composite fermentation aroma bread.
Kind of secondary composite fermentation aroma bread in being manufactured using the above method, including two kinds of components of A, B, both components Mixing is handed over and is wrapped togather, wherein component A 4%-6% containing gliadin, dietary fiber 10%-11%, the molten egg of B component alcohol containing wheat White 7%-9%, dietary fiber 5%-7%, ethyl alcohol 3%-5%；In bread also contain low sugar bread microzyme, S. cervisiae, Four kinds of probiotics such as Lactobacillus rhamnosus, lactobacillus acidophilus.
Compared with the prior art, the present invention as the above scheme is adopted, has the following advantages：(1) it is different from other works Industry bread using low seitan, the raw material of high protein, carry out fast fermentation, more additives industrial production strategy, the present invention is using high The raw material of seitan, low albumen, carries out slowly fermenting, additive-free production strategy, is on the one hand based on now with living standard Raising, people increasingly take notice of quality of life, and product price is only the second Consideration, are on the other hand also due to use Technical scheme of the present invention can't increase too many (more probiotics and pulp, but lacked industrial addition in production cost Agent), it is main it is increased be time cost, that is, the production cycle is longer than the industrial bread of the prior art, but this is can to pass through Rationally control manufacturing schedule and rhythm and reduce (the fact is that according to the production practices of applicant, this cost base in the long run This also can be neglected).(2) it is to pursue production efficiency that the present invention, which is different from industrial production, and saccharomyces cerevisiae is normally only used (not to be Saccharomyces cerevisiae) it is used as zymophyte, and sugared part is additionally added, this is because saccharomyces cerevisiae vital movement under rich saccharide ring border is vigorous, The carbon dioxide of generation is more very fast, but also easilys lead to miscellaneous bacteria growth simultaneously, while destroying human body stomach colony balance, only In order to fast implement bread fermentation；And the present invention is (then additional according to high sugared Saccharomyces cerevisiae using low sugar Saccharomyces cerevisiae The sugared part of addition) and saccharomyces cerevisiae, while two kinds of Lactobacillus rhamnosus, lactobacillus acidophilus beneficial bacteria of intestinal tract are also added, it is on the one hand right Human body advantageously, promote enteron aisle balance, on the other hand also add the acidity of face matter, make that bread mouthfeel is more preferable, knows from experience more Adding soft has chewy texture.(3) it is different from the retention period that existing industrial bread mainly promotes bread by the addition containing calcium salt, the present invention It is higher to obtain that dominant bacteria is mainly planted by not sugaring part, interior producing and ethanol (ethyl alcohol itself plays the role of sterilization) and increasing Rotten threshold values, according to actual measurement, bread produced by the invention, which is placed, can guarantee 30 days in exposed environments indoors and will not occur The rotten phenomenon that mildews, therefore the present invention can at least obtain 20 days market shelf-lifves, can meet industrial production substantially The needs of sale.(4) due to being food, taste of the invention is also much better than commercial like product, and mid-sales kind bread in city's only has A kind of taste (in the case of not adding the flavour enhancings object such as other nuts, pulp), and component A dietary fiber contents of the present invention are high, acid Sour-sweet tasty and refreshing taste is presented than nearly 20% in face, and component B dietary fibers are few, sour face ratio about 10%, but contains grape berry and second Alcohol is presented the taste of sour-sweet aroma, therefore is also much better than the prior art with the present invention for edible experience.(5) present invention does not add Add any preservative or other food additives, while also containing there are many probiotics and more dietary fiber, to edible consumption Person's body is advantageous, advantageous to non-harmful food requirement, advantageous to environmental protection.
Specific implementation mode
Embodiment 1：
Secondary composite fermentation aroma bread, including two kinds of components of A, B are planted in one kind, the mixing of both components is entwined one Block, wherein component A 4%-6% containing gliadin, dietary fiber 10%-11%, B component 7%-9% containing gliadin, meals Eat fiber 5%-7%, ethyl alcohol 3%-5%；In bread also contain low sugar bread microzyme, S. cervisiae, Lactobacillus rhamnosus, Four kinds of probiotics such as lactobacillus acidophilus.
The manufacturing method for planting secondary composite fermentation aroma bread among the above, includes the following steps：
1) prepare before production
1. raw material prepare to prepare Strong flour 100g, milk 5g, the salt that gluten content is 12%-15% by weight 3g, coconut palm slurry 2g, olive oil 1g, grape berry 12g, sufficient volume a concentration of 1 × 109cfu/ml-5×109The low sugar face of cfu/ml Packet yeast bacteria agent, sufficient volume a concentration of 1 × 109cfu/ml-5×109The saccharomyces cerevisiae bacteria agent of cfu/ml, sufficient volume A concentration of 1 × 109cfu/ml-5×109The Lactobacillus rhamnosus microbial inoculum of cfu/ml, sufficient volume a concentration of 1 × 109cfu/ml-5 ×109The lactobacillus acidophilus microbial inoculum of cfu/ml；
2. process materials prepare：Prepare enough pure water, enough food fresh keeping membranes；
3. mechanical device prepares：Mechanical dough kneading equipment, refrigerator, oven；
2) in kind
1. by the stage 1) in the Strong flour that 1. prepares of step be uniformly mixed and knead with the pure water for accounting for its weight 60% After dough, be divided into two parts of 1: 1 in mass ratio, respectively obtain dough A and dough B, by dough B and stage 1) in step it is 1. accurate Standby grape berry is uniformly mixed, and obtains pastry B；
2. by the stage 1) in step the low sugar Saccharomyces cerevisiae bacteria agent, saccharomyces cerevisiae bacteria agent, the rhamnose breast bar that 1. prepare Bacteria agent, lactobacillus acidophilus microbial inoculum after 1: 1: 1: 1 mixing, obtain mix bacterium agent, 2.5% in terms of dough A gross masses by volume Quality accounting add mix bacterium agent, then by the stage 1) in the step milk, salt, the coconut palm slurry that 1. prepare all add, then Using the stage 1) in the mechanical dough kneading equipment kneading 7min that 3. prepares of step, obtain pastry A；
3. by 2. pastry A that step obtains using the refrigerating chamber for being put into refrigerator after food fresh keeping membrane big envelope, control temperature 1 DEG C -4 DEG C of degree keeps 8h, obtains semi-fermented dough A；
4. 1. pastry B that 3. semi-fermented dough A that step obtains is obtained with step is after mixing, then uses machine Mixing dough is kneaded 11min by tool dough kneading equipment, obtains prefabricated mixing dough；
5. by 4. prefabricated mixing dough that step obtains using the refrigerating chamber for being put into refrigerator after food fresh keeping membrane big envelope, control 1 DEG C -4 DEG C of temperature keeps 12h, obtains fermentation mixing dough；
3) bread is produced
1. by the stage 2) the fermentation mixing dough that obtains spreads the stage 1) 1h is stood after the olive oil that 1. prepares of step, then will Fermentation mixing dough is placed in baking oven and is baked into bread, that is, obtain needed in kind of secondary composite fermentation aroma bread.
Embodiment 2：
It is whole consistent with embodiment 1, it is in place of difference：
The manufacturing method for planting secondary composite fermentation aroma bread among the above, includes the following steps：
1) prepare before production
1. raw material prepare：Prepare Strong flour 100g, milk 8g, the salt that gluten content is 12%-15% by weight 4g, coconut palm slurry 3g, olive oil 2g, grape berry 15g, sufficient volume a concentration of 1 × 109cfu/ml-5×109The low sugar face of cfu/ml Packet yeast bacteria agent, sufficient volume a concentration of 1 × 109cfu/ml-5×109The saccharomyces cerevisiae bacteria agent of cfu/ml, sufficient volume A concentration of 1 × 109cfu/ml-5×109The Lactobacillus rhamnosus microbial inoculum of cfu/ml, sufficient volume a concentration of 1 × 109cfu/ml-5 ×109The lactobacillus acidophilus microbial inoculum of cfu/ml；
2) in kind
1. by the stage 1) in the Strong flour that 1. prepares of step be uniformly mixed and knead with the pure water for accounting for its weight 60% After dough, be divided into two parts of 1.5: 1 in mass ratio, respectively obtain dough A and dough B, by dough B and stage 1) in step 1. The grape berry of preparation is uniformly mixed, and obtains pastry B；
2. by the stage 1) in step the low sugar Saccharomyces cerevisiae bacteria agent, saccharomyces cerevisiae bacteria agent, the rhamnose breast bar that 1. prepare Bacteria agent, lactobacillus acidophilus microbial inoculum by volume 1: 1: 1: 1 mixing after, obtain mix bacterium agent, in terms of dough A gross masses 3% Quality accounting adds mix bacterium agent, then by the stage 1) in the step milk, salt, the coconut palm slurry that 1. prepare all add, then adopt With the stage 1) in the mechanical dough kneading equipment kneading 8min that 3. prepares of step, obtain pastry A；
3. by 2. pastry A that step obtains using the refrigerating chamber for being put into refrigerator after food fresh keeping membrane big envelope, control temperature 1 DEG C -4 DEG C of degree keeps 9h, obtains semi-fermented dough A；
4. 1. pastry B that 3. semi-fermented dough A that step obtains is obtained with step is after mixing, then uses machine Mixing dough is kneaded 13min by tool dough kneading equipment, obtains prefabricated mixing dough；
5. by 4. prefabricated mixing dough that step obtains using the refrigerating chamber for being put into refrigerator after food fresh keeping membrane big envelope, control 1 DEG C -4 DEG C of temperature keeps 14h, obtains fermentation mixing dough；
3) bread is produced
1. by the stage 2) the fermentation mixing dough that obtains spreads the stage 1) 2h is stood after the olive oil that 1. prepares of step, then will Fermentation mixing dough is placed in baking oven and is baked into bread, that is, obtain needed in kind of secondary composite fermentation aroma bread.
The foregoing description of the disclosed embodiments, only for enabling professional and technical personnel in the field to realize or using this Invention.Various modifications to these embodiments will be apparent to those skilled in the art, institute herein The General Principle of definition can be realized in other embodiments without departing from the spirit or scope of the present invention.Therefore, The present invention is not intended to be limited to the embodiments shown herein, and is to fit to special with principles disclosed herein and novelty The consistent widest range of point.

Claims (2)

1. a kind of manufacturing method of middle kind of secondary composite fermentation aroma bread, it is characterised in that include the following steps：
1) prepare before production
1. raw material prepare：By weight prepare gluten content be 12%-15% 5 parts -8 parts of 100 parts of Strong flour, milk, 3 parts -4 parts of salt, 2 parts -3 parts of coconut palm slurry, 1 part -2 parts of olive oil, 12 parts -15 parts of grape berry, sufficient volume a concentration of 1 × 109cfu/ml-5×109The low sugar Saccharomyces cerevisiae bacteria agent of cfu/ml, sufficient volume a concentration of 1 × 109cfu/ml-5× 109The saccharomyces cerevisiae bacteria agent of cfu/ml, sufficient volume a concentration of 1 × 109cfu/ml-5×109The rhamnose breast of cfu/ml Bacillus microbial inoculum, sufficient volume a concentration of 1 × 109cfu/ml-5×109The lactobacillus acidophilus microbial inoculum of cfu/ml；
2. process materials prepare：Prepare enough pure water, enough food fresh keeping membranes；
3. mechanical device prepares：Mechanical dough kneading equipment, refrigerator, oven；
2) in kind
1. by the stage 1) in the Strong flour that 1. prepares of step be uniformly mixed with the pure water for accounting for its weight 60% and knead into face Group after, be divided into two parts of 1-1.5: 1 in mass ratio, respectively obtain dough A and dough B, by dough B and stage 1) in step it is 1. accurate Standby grape berry is uniformly mixed, and obtains pastry B；
2. by the stage 1) in step 1. prepare low sugar Saccharomyces cerevisiae bacteria agent, saccharomyces cerevisiae bacteria agent, Lactobacillus rhamnosus bacterium Agent, lactobacillus acidophilus microbial inoculum after 1: 1: 1: 1 mixing, obtain mix bacterium agent, the 2.5%-3% in terms of dough A gross masses by volume Quality accounting add mix bacterium agent, then by the stage 1) in the step milk, salt, the coconut palm slurry that 1. prepare all add, then Using the stage 1) in the mechanical dough kneading equipment kneading 7min-8min that 3. prepares of step, obtain pastry A；
3. 2. pastry A that step obtains is controlled temperature 1 using the refrigerating chamber for being put into refrigerator after food fresh keeping membrane big envelope DEG C -4 DEG C, 8h-9h is kept, semi-fermented dough A is obtained；
4. 3. semi-fermented dough A and 1. pastry B that step obtains that step obtains after mixing, then using machinery is rubbed Mixing dough is kneaded 11min-13min by face equipment, obtains prefabricated mixing dough；
5. 4. prefabricated mixing dough that step obtains is controlled temperature using the refrigerating chamber for being put into refrigerator after food fresh keeping membrane big envelope 1 DEG C -4 DEG C, 12h-14h is kept, obtains fermentation mixing dough；
3) bread is produced
1. by the stage 2) the fermentation mixing dough that obtains spreads the stage 1) 1h-2h is stood after the olive oil that 1. prepares of step, then will Fermentation mixing dough is placed in baking oven and is baked into bread, that is, obtain needed in kind of secondary composite fermentation aroma bread.
2. using kind of secondary composite fermentation aroma bread in the manufacture of claim 1 the method, it is characterised in that：The bread packet Two kinds of components of A, B are included, the mixing of both components, which is handed over, to be wrapped togather, wherein component A 4%-6% containing gliadin, dietary fiber 10%-11%, B component 7%-9% containing gliadin, dietary fiber 5%-7%, ethyl alcohol 3%-5%；Also contain in bread low Four kinds of probiotics such as sugared bread microzyme, S. cervisiae, Lactobacillus rhamnosus, lactobacillus acidophilus.
CN201810557305.0A 2018-06-01 2018-06-01 Secondary composite fermentation aroma bread and its manufacturing method are planted in one kind Pending CN108669171A (en)

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CN108669171A true CN108669171A (en) 2018-10-19

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Application publication date: 20181019