CN109588437A - A kind of method using fermented cereal powder production bread and bread obtained - Google Patents
A kind of method using fermented cereal powder production bread and bread obtained Download PDFInfo
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- CN109588437A CN109588437A CN201811525419.3A CN201811525419A CN109588437A CN 109588437 A CN109588437 A CN 109588437A CN 201811525419 A CN201811525419 A CN 201811525419A CN 109588437 A CN109588437 A CN 109588437A
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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
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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
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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
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
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- Food Science & Technology (AREA)
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Abstract
The present invention provides a kind of method using fermented cereal powder production bread and bread obtained.It the described method comprises the following steps: selecting grain, grain grinding and wet steaming, cereal sterilizing, leavening preparation, inoculation fermentation, low temperature drying weighs that flour, sucrose, salt, fermented cereal powder, butter are spare, and whipping weighs object, provocation and baking in proportion, obtain bread.Fermented grain powder has more special flavor in the present invention, is added as a kind of comprehensive ingredient into the production of bread, may make bread to have special flavor and flavour, is different from common bread；Fermented cereal powder itself contains several functions composition, including amino acid, polypeptide, phenolic substances etc., is added in bread, and the trophism of bread can be improved；Simultaneously as not there is elevated process in the manufacturing process of fermented cereal powder, fermented cereal powder still retains zymogenic activity, therefore can provide probiotic active ingredient, improves nutritive peculiarity of the bread as daily popular consumer goods.
Description
Technical field
The present invention relates to biofermentation food technology field more particularly to a kind of sides using fermented cereal powder production bread
Method and bread obtained.
Background technique
With the acceleration of people's life rhythm, fast food increasingly has been favored by people, wherein hamburger, bread, milk etc.
As essential food.
Unartificial yeast is the active microorganism that cereal carries during the fermentation, can use yeast ferment making bread etc.
Food.Microbe species are single in yeast currently on the market, and the bread mouthfeel of production is general, and nutrition is not comprehensive enough, and some
Yeast bread mould easy to breed, aging are scaling-off.In order to improve bread mouthfeel, prevents bread scaling-off, extend the shelf life, Jiu Hui
Various additives are added in bread component.
Generally in bread making process, it using fermented dough, can not only increase the volume of bread, battalion can also be improved
Value is supported, but fermented dough is easy to be influenced by environment, influences bread mouthfeel, taste, the bread presence for fermenting out is not true
It is qualitative.
In view of this, it is necessary to fermentation bread-making methods in the prior art be improved, to solve the above problems.
Summary of the invention
It is an object of the invention to disclose a kind of method using fermented cereal powder production bread and bread obtained, utilize
Fermented cereal powder replaces commercial yeast powder, baking powder, sodium bicarbonate etc., preferable for having, the bread of production in breadmaking
Nutritive peculiarity.
To achieve the above object, including following the present invention provides a kind of method using fermented cereal powder production bread
Step:
Step 1: it selects grain: selecting the cereal benevolence of full grains, remove impurity, empty grain, bad grain, clean drying；
Step 2: it grain grinding and wet steaming: crushes cereal original grain to obtain grain dust, grain dust is placed in wet steaming equipment
Wet process water proof is carried out to steam；
Step 3: cereal sterilizing: the grain dust after curing being transferred in sterilization tank and carries out sterilization treatment, the paddy after sterilizing
Object powder is transferred in fermentor；
Step 4: it leavening preparation: is inoculated in MRS culture medium respectively with rhizopus, aspergillus, saccharomycete, 28~37
It is activated, then is inoculated in MRS with the ratio of medium body fraction 3% within stationary culture 16~24 hours at a temperature of DEG C, together
Continue culture at a temperature of sample 10~20 hours, then at a temperature of 4 DEG C, centrifugal treating collects thallus, is finally washed with physiology salt
It washs 2~3 times, compound concentration 107~108Head mold bacterium leavening agent, aspergillus leavening and the saccharomycetes to make fermentation agent of cfu/mL；
Step 5: inoculation fermentation: after spraying into 10%~40% moisture to the grain dust surface of curing, sterilizing, then will match
The leavening made sprays into the cereal-granules surface after steaming, sterilizing, and sprays into above-mentioned leavening using agitating device, makes it uniformly
It is distributed in cereal-granules surface；
Step 6: low temperature drying: the grain dust after collecting fermentation, low temperature drying obtain fermented cereal powder；
Step 7: weigh 250~450g of flour, 10~20g of sucrose, 2~5g of salt, 3~10g of fermented cereal powder, butter 1~
5g is spare；
Step 8: it beats: the weighed raw material of step 7 being placed in dough mixing machine and is beaten；
Step 9: provocation and baking: resulting dough integer will be beaten and be placed on spontaneous fermentation in proofing box, provocation terminates
Afterwards, dough raw embryo is taken out into baking and obtains bread.
In some embodiments, in step 2: the wet steaming time is 20~180min.
In some embodiments, in step 3: sterilising temp is 120~125 DEG C, 10~30min of sterilization time.
In some embodiments, in step 4: centrifuge speed is 6000~8000rpm when centrifugal treating.
In some embodiments, in step 5: in terms of grain quality, zymophyte inoculum concentration is 0.5%~4%, fermentation
Temperature is 28~32 DEG C, and fermentation time is 16~48h, every 1h in fermentation process, sprays into 5~10% moisture automatically.
In some embodiments, in step 6: drying temperature is 60 DEG C, and drying time is 2~8h.
In some embodiments, in step 8: whipping revolving speed is 140~160r/min, and whipper time is 3~10min.
In some embodiments, in step 9: proofing temperature is 30~32 DEG C, and proofing period is 30~240min.
In some embodiments, in step 1: the cereal be selected from corn, soya bean, red bean, semen sojae atricolor, mung bean, oat,
One or more of black rice, brown rice, highland barley.
The present invention also provides a kind of bread according to made from the above-mentioned method using fermented cereal powder production bread.
Compared with prior art, the beneficial effects of the present invention are: the fermented cereal powder in the present invention makes as leavening
Used time, because containing a variety of strains such as saccharomycete, rhizopus, Aspergillus, using convenient；It is more special that fermented grain powder itself has
Flavor use it comprehensive as one kind including soft alcohol Flavor and sweet tea acid flavour, and the long sense of flavor caused by fermenting
It closes ingredient to be added into the production of bread, may make bread that there is special flavor and flavour, be different from common bread；Fermentation paddy
Object powder itself contains several functions composition, including amino acid, polypeptide, phenolic substances etc., is added in bread, and bread can be improved
Trophism；Simultaneously as not there is elevated process in the manufacturing process of fermented cereal powder, still retain zymogenic activity, because
This can provide probiotic active ingredient, improve nutritive peculiarity of the bread as daily popular consumer goods.
Specific embodiment
Below with reference to each embodiment, the present invention is described in detail, but it should be stated that, these embodiments are simultaneously
Non- limitation of the present invention, those of ordinary skill in the art are according to these embodiments in made function, method or structure
Equivalent transformation or substitution, all belong to the scope of protection of the present invention within.
Embodiment 1:
Present embodiment discloses a kind of methods using fermented cereal powder production bread, comprising the following steps:
Step 1: it selects grain: selecting the cereal benevolence of full grains, remove impurity, empty grain, bad grain, clean drying；
Step 2: it grain grinding and wet steaming: crushes cereal original grain to obtain grain dust, grain dust is placed in wet steaming equipment
Wet process water proof is carried out to steam；
Step 3: cereal sterilizing: the grain dust after curing being transferred in sterilization tank and carries out sterilization treatment, the paddy after sterilizing
Object powder is transferred in fermentor；
Step 4: it leavening preparation: is inoculated in MRS culture medium respectively with rhizopus, aspergillus, saccharomycete, in 28 DEG C of temperature
It spends lower stationary culture to be activated for 16 hours, then is inoculated in MRS with the ratio of medium body fraction 3%, at same temperature
Continue culture 10 hours, then at a temperature of 4 DEG C, centrifugal treating collects thallus, finally uses brine 2 times, prepares dense
Degree is 107Head mold bacterium leavening agent, aspergillus bacterium leavening agent and the saccharomycetes to make fermentation agent of cfu/mL；
Step 5: inoculation fermentation: after spraying into 10% moisture to the grain dust surface of curing, sterilizing, then will be prepared
Leavening sprays into the cereal-granules surface after curing, sterilizing, sprays into above-mentioned leavening using agitating device, is evenly distributed on it
Cereal-granules surface；
Step 6: low temperature drying: the grain dust after collecting fermentation, low temperature drying obtain fermented cereal powder；
Step 7: it is spare that flour 250g, sucrose 10g, salt 2g, fermented cereal powder 3g, butter 1g are weighed；
Step 8: it beats: the weighed raw material of step 7 being placed in dough mixing machine and is beaten；
Step 9: provocation and baking: resulting dough integer will be beaten and be placed on spontaneous fermentation in proofing box, provocation terminates
Afterwards, dough raw embryo is taken out into baking and obtains bread.
Wherein, in step 2: the wet steaming time is 20min, in step 3: sterilising temp is 120 DEG C, sterilization time 10min,
In step 4: centrifuge speed is 6000rpm when centrifugal treating, in step 5: in terms of grain quality, zymophyte inoculum concentration is
0.5%, fermentation temperature is 28 DEG C, fermentation time 16h, automatic to spray into 5% moisture every 1h in fermentation process, in step 6:
Drying temperature is 60 DEG C, drying time 2h, in step 8: whipping revolving speed is 140r/min, whipper time 3min, step 9
In: proofing temperature is 30 DEG C, proofing period 30min.In step 1: the cereal is selected from corn, soya bean, red bean, semen sojae atricolor, green
One or more of beans, oat, black rice, brown rice, highland barley.
Embodiment 2:
Present embodiment discloses a kind of methods using fermented cereal powder production bread, comprising the following steps:
Step 1: it selects grain: selecting the cereal benevolence of full grains, remove impurity, empty grain, bad grain, clean drying；
Step 2: it grain grinding and wet steaming: crushes cereal original grain to obtain grain dust, grain dust is placed in wet steaming equipment
Wet process water proof is carried out to steam；
Step 3: cereal sterilizing: the grain dust after curing being transferred in sterilization tank and carries out sterilization treatment, the paddy after sterilizing
Object powder is transferred in fermentor；
Step 4: it leavening preparation: is inoculated in MRS culture medium respectively with rhizopus, aspergillus, saccharomycete, in 37 DEG C of temperature
It spends lower stationary culture to be activated for 24 hours, then is inoculated in MRS with the ratio of medium body fraction 3%, at same temperature
Continue culture 20 hours, then at a temperature of 4 DEG C, centrifugal treating collects thallus, finally uses brine 3 times, prepares dense
Degree is 108Head mold bacterium leavening agent, aspergillus leavening and the saccharomycetes to make fermentation agent of cfu/mL；
Step 5: inoculation fermentation: after spraying into 40% moisture to the grain dust surface of curing, sterilizing, then will be prepared
Leavening sprays into the cereal-granules surface after curing, sterilizing, sprays into above-mentioned leavening using agitating device, is evenly distributed on it
Cereal-granules surface；
Step 6: low temperature drying: the grain dust after collecting fermentation, low temperature drying obtain fermented cereal powder；
Step 7: it is spare that flour 450g, sucrose 20g, salt 5g, fermented cereal powder 10g, butter 5g are weighed；
Step 8: it beats: the weighed raw material of step 7 being placed in dough mixing machine and is beaten；
Step 9: provocation and baking: resulting dough integer will be beaten and be placed on spontaneous fermentation in proofing box, provocation terminates
Afterwards, dough raw embryo is taken out into baking and obtains bread.
Wherein, in step 2: the wet steaming time is 180min, in step 3: sterilising temp is 125 DEG C, sterilization time
30min, in step 4: centrifuge speed is 8000rpm when centrifugal treating, in step 5: in terms of grain quality, zymophyte inoculation
Amount is 4%, and fermentation temperature is 32 DEG C, fermentation time 48h, automatic to spray into 10% moisture, step 6 every 1h in fermentation process
In: drying temperature is 60 DEG C, drying time 8h, in step 8: whipping revolving speed is 160r/min, whipper time 10min, step
In rapid nine: proofing temperature is 32 DEG C, proofing period 240min.In step 1: the cereal is selected from corn, soya bean, red bean, black
One or more of beans, mung bean, oat, black rice, brown rice, highland barley.
Embodiment 3:
Present embodiment discloses a kind of methods using fermented cereal powder production bread, comprising the following steps:
Step 1: it selects grain: selecting the cereal benevolence of full grains, remove impurity, empty grain, bad grain, clean drying；
Step 2: it grain grinding and wet steaming: crushes cereal original grain to obtain grain dust, grain dust is placed in wet steaming equipment
Wet process water proof is carried out to steam；
Step 3: cereal sterilizing: the grain dust after curing being transferred in sterilization tank and carries out sterilization treatment, the paddy after sterilizing
Object powder is transferred in fermentor；
Step 4: it leavening preparation: is inoculated in MRS culture medium respectively with rhizopus, aspergillus, saccharomycete, in 30 DEG C of temperature
It spends lower stationary culture to be activated for 20 hours, then is inoculated in MRS with the ratio of medium body fraction 3%, at same temperature
Continue culture 15 hours, then at a temperature of 4 DEG C, centrifugal treating collects thallus, finally uses brine 2 times, prepares dense
Degree is 108Head mold bacterium leavening agent, aspergillus bacterium leavening agent and the saccharomycetes to make fermentation agent of cfu/mL；
Step 5: inoculation fermentation: after spraying into 30% moisture to the grain dust surface of curing, sterilizing, then will be prepared
Leavening sprays into the cereal-granules surface after curing, sterilizing, sprays into above-mentioned leavening using agitating device, is evenly distributed on it
Cereal-granules surface；
Step 6: low temperature drying: the grain dust after collecting fermentation, low temperature drying obtain fermented cereal powder；
Step 7: it is spare that flour 350g, sucrose 15g, salt 4g, fermented cereal powder 6g, butter 3g are weighed；
Step 8: it beats: the weighed raw material of step 7 being placed in dough mixing machine and is beaten；
Step 9: provocation and baking: resulting dough integer will be beaten and be placed on spontaneous fermentation in proofing box, provocation terminates
Afterwards, dough raw embryo is taken out into baking and obtains bread.
Wherein, in step 2: the wet steaming time is 100min, in step 3: sterilising temp is 122 DEG C, sterilization time
20min, in step 4: centrifuge speed is 7000rpm when centrifugal treating, in step 5: in terms of grain quality, zymophyte inoculation
Amount is 3%, and fermentation temperature is 30 DEG C, fermentation time 30h, automatic to spray into 8% moisture, step 6 every 1h in fermentation process
In: drying temperature is 60 DEG C, drying time 5h, in step 8: whipping revolving speed is 150r/min, whipper time 7min, step
In rapid nine: proofing temperature is 31 DEG C, proofing period 180min.In step 1: the cereal is selected from corn, soya bean, red bean, black
One or more of beans, mung bean, oat, black rice, brown rice, highland barley.
The series of detailed descriptions listed above only for feasible embodiment of the invention specifically
Protection scope bright, that they are not intended to limit the invention, it is all without departing from equivalent implementations made by technical spirit of the present invention
Or change should all be included in the protection scope of the present invention.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped
Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should
It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
The other embodiments being understood that.
Claims (10)
1. a kind of method using fermented cereal powder production bread, which comprises the following steps:
Step 1: it selects grain: selecting the cereal benevolence of full grains, remove impurity, empty grain, bad grain, clean drying；
Step 2: it grain grinding and wet steaming: crushes cereal original grain to obtain grain dust, grain dust is placed in wet steaming equipment and is carried out
The curing of wet process water proof；
Step 3: cereal sterilizing: the grain dust after curing being transferred in sterilization tank and carries out sterilization treatment, the grain dust after sterilizing
It is transferred in fermentor；
Step 4: it leavening preparation: is inoculated in MRS culture medium respectively with rhizopus, aspergillus, saccharomycete, 28~37 DEG C of temperature
Lower stationary culture is activated for 16~24 hours, then is inoculated in MRS culture medium with the ratio of medium body fraction 1-5%,
Continue culture 10~20 hours at same temperature, then at a temperature of 1-5 DEG C, centrifugal treating collects thallus, finally uses physiology salt
Water washing 2~3 times, compound concentration 107~108Head mold bacterium leavening agent, aspergillus leavening and the saccharomycetes to make fermentation agent of cfu/mL；
Step 5: it inoculation fermentation: after spraying into 10%~40% moisture to the grain dust surface of curing, sterilizing, then will prepare
Leavening spray into the cereal-granules surface after curing, sterilizing, spray into above-mentioned leavening using agitating device, be uniformly distributed it
On cereal-granules surface；
Step 6: low temperature drying: the grain dust after collecting fermentation, low temperature drying obtain fermented cereal powder；
Step 7: it is standby that 250~450g of flour, 10~20g of sucrose, 2~5g of salt, 3~10g of fermented cereal powder, 1~5g of butter are weighed
With；
Step 8: it beats: the weighed raw material of step 7 being placed in dough mixing machine and is beaten；
Step 9: provocation and baking: will beat resulting dough integer and be placed on spontaneous fermentation in proofing box, after provocation,
Dough raw embryo is taken out into baking and obtains bread.
2. utilizing the method for fermented cereal powder production bread according to claim 1, which is characterized in that in step 2: wet steaming
Time is 20~180min.
3. utilizing the method for fermented cereal powder production bread according to claim 1, which is characterized in that in step 3: sterilizing
Temperature is 120~125 DEG C, and sterilization time is 10~30min.
4. utilizing the method for fermented cereal powder production bread according to claim 1, which is characterized in that in step 4: centrifugation
Centrifuge speed is 6000~8000rpm when processing.
5. utilizing the method for fermented cereal powder production bread according to claim 1, which is characterized in that in step 5: with paddy
Substance meter, zymophyte inoculum concentration are 0.5%~4%, and fermentation temperature is 28~32 DEG C, and fermentation time is 16~48h, are fermented
Every 1h in journey, 5~10% moisture are sprayed into automatically.
6. utilizing the method for fermented cereal powder production bread according to claim 1, which is characterized in that in step 6: dry
Temperature is 60 DEG C, and drying time is 2~8h.
7. utilizing the method for fermented cereal powder production bread according to claim 1, which is characterized in that in step 8: beating
Revolving speed is 140~160r/min, and whipper time is 3~10min.
8. utilizing the method for fermented cereal powder production bread according to claim 1, which is characterized in that in step 9: provocation
Temperature is 30~32 DEG C, and proofing period is 30~240min.
9. the method according to claim 1 using fermented cereal powder production bread, which is characterized in that in step 1: institute
It states cereal and is selected from one or more of corn, soya bean, red bean, semen sojae atricolor, mung bean, oat, black rice, brown rice, highland barley.
10. bread made from a kind of -9 described in any item methods using fermented cereal powder production bread according to claim 1.
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| CN110881504A (en) * | 2019-12-17 | 2020-03-17 | 陕西科技大学 | Black rice and coarse cereal bread and making method thereof |
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