CN110604152B - Frozen sweet bread with low acrylamide content and preparation method thereof - Google Patents
Frozen sweet bread with low acrylamide content and preparation method thereof Download PDFInfo
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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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/145—Acids, anhydrides or salts thereof
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
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- A21D2/366—Tubers, roots
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Abstract
The invention discloses frozen sweet bread with low acrylamide content and a preparation method thereof. The frozen sweet bread with low acrylamide content comprises the following raw materials: special flour for frozen dough, water, small black powder extract, yeast, lactic acid, whole milk powder, butter, ghee, whole egg liquid, salt, frozen dough improver, sugar and citric acid; the small nigella sativa extract is obtained by extracting small nigella sativa. The active substances, citric acid, lactic acid and water-soluble vitamin B group in the extracted small melanoidin are added to jointly inhibit the synthesis of shiff alkali accompanied with Maillard reaction in the baking process of bread so as to inhibit the formation of acrylamide in the system, and the baked finished bread can decompose the generated acrylamide through light irradiation treatment to generate small molecular substances so as to further reduce the content of the small molecular substances in baked foods.
Description
Technical Field
The invention belongs to the field of processing of baked foods, and particularly relates to frozen sweet bread with low acrylamide content and a preparation method thereof.
Background
Acrylamide, commonly known as propionogen, is a chemical contaminant formed in Maillard reaction pathways associated with asparagine and reducing sugars during heating of starch-rich foods, and is a recognized neurotoxin and potential carcinogen. The food can generate acrylamide after being fried, baked and baked at high temperature, and is especially suitable for breakfast cereals, baked bread and other food with high starch content. In view of the potential harm of acrylamide in food to human health, how to take reasonable measures to reduce the content of acrylamide in food is becoming a problem of great concern in the field of baked food.
At present, the content of acrylamide is reduced mainly by inhibiting the formation of the acrylamide in food processing at home and abroad, and the content of reducing sugar in processing raw materials is reduced, the processing technology is adjusted, additives are added, and plant extracts are added.
The frozen dough bread is one of the popular meal replacement type baked foods because of the advantages of delicacy, quickness, convenience and the like. However, due to its high sugar, high starch content, acrylamide is very easily formed during high temperature baking. In order to consider the wider product acceptance, the development of the frozen sweet bread with low acrylamide content has profound significance for improving the product quality and the food safety.
Therefore, the introduction of the frozen dough technology and the perfect solution of the problems of bread storage period, flavor and the like are needed, and simultaneously, the content of acrylamide in the frozen sweet dough is reduced, so that the frozen sweet dough product with higher consumer acceptance, convenience, health and safety is obtained.
Disclosure of Invention
The invention aims to effectively reduce the acrylamide content of bread, simultaneously avoid the problems of quality change and the like during storage, and provide frozen sweet bread with low acrylamide content so as to meet the requirements of people of different ages and safe, nutritional, delicious and healthy bread.
In order to achieve the above object, a first aspect of the present invention provides a low acrylamide content frozen sweet bread, which comprises the following raw material components:
30-60 parts of special frozen dough powder, 15-25 parts of water, 4-12 parts of small blackberry extract, 2-5 parts of yeast, 2-5 parts of lactic acid, 1-4 parts of whole milk powder, 1-4 parts of butter, 4-10 parts of whole egg liquid, 0.2-0.8 part of salt, 0.5-1.5 parts of frozen dough improver, 4-8 parts of sugar and 0.5-1 part of citric acid;
the small nigella sativa extract is obtained by extracting small nigella sativa.
Preferably, the raw material composition of the frozen sweet bread comprises:
40-50 parts of special frozen dough powder, 18-22 parts of water, 6-8 parts of small blackberry extract, 3-3.5 parts of yeast, 3-3.5 parts of lactic acid, 1.5-3 parts of whole milk powder, 2-3 parts of butter, 2-3 parts of ghee, 6-8 parts of whole egg liquid, 0.4-0.6 part of salt, 0.9-1.2 parts of frozen dough improver, 5-7 parts of sugar, 2-3 parts of honey and 0.5-1 part of citric acid.
In the raw material composition, the special frozen dough flour, the whole milk powder, the butter, the whole egg liquid (from eggs), the salt, the frozen dough improver, the sugar and the honey can be obtained commercially. For example, the special frozen dough flour can be selected from special frozen dough flour produced by Qianji food GmbH in Wuhan, butter can be selected from margarine, butter can be selected from south bridge butter, frozen dough improver can be selected from special frozen dough improver produced by Qianji food GmbH in Wuhan, and sugar can be selected from common white sugar sold in Wuhan.
The addition of honey to the above ingredients provides a better flavor to the final product made from the low acrylamide frozen sweet bread.
Among the above components, the addition of whole egg liquid makes the skin of the final product prepared from the frozen sweet bread with low acrylamide content more easily colored.
In the present invention, in order to obtain a frozen sweet bread having a high purity suitable for the present application, it is preferable to obtain the extract of the microphylla by a method comprising the steps of:
s1-1, soaking and extracting the crushed first part of small blackheads in an L-arginine aqueous solution, filtering, and reserving the part with the particle size of less than or equal to 0.180mm to obtain a first crude extract;
s1-2, adding saturated sodium carbonate into the first crude extract, adjusting the pH of the system to 3-5, filtering, collecting precipitate, and washing with water until the pH of the system is 6.5-7.5;
s1-3, adding absolute ethyl alcohol into the precipitate obtained in the step S1-2 for extraction, performing ultrasonic treatment, and filtering to keep the part with the particle size less than or equal to 0.45 mu m;
s1-4, diluting the sample obtained in the step S1-3 in absolute ethyl alcohol until the concentration of the sample is 0.8-1.2mg/mL, and obtaining a melanoidin flavonoid mixed solution A;
s1-5, extracting the second part of crushed small blackberry lily with ethyl acetate;
s1-6, concentrating the sample obtained in the step S1-5 under reduced pressure and drying to obtain a small blackberry dry extract B;
s1-7, mixing the small blackberry flavonoid mixed solution A obtained in the step S1-4 with the small blackberry dry extract B obtained in the step S1-6, adding water-soluble VB1 and VB6, fully mixing, standing at the temperature of 3-5 ℃, and then performing freeze-thawing treatment;
s1-8, carrying out suction filtration, centrifugation and standing on the sample obtained after the freeze-thawing treatment in the step S1-7, and discarding the supernatant to obtain the small blackberry extract.
Preferably, the method further comprises the following steps: soaking the first crude extract obtained in the step S1-1 in the L-arginine aqueous solution again for extraction, and filtering to keep the part with the particle size of less than or equal to 0.180 mm.
Preferably, the mass ratio of the first part of small melanoidin to the second part of small melanoidin is 3-4: 5-8. After the method is adopted and the dosage ratio is controlled to extract, the weight of the obtained small nigella sativa extract is about 55-65 wt% of the weight of the raw materials relative to the total weight of the first small nigella sativa and the second small nigella sativa.
Preferably, in step S1-1, the concentration of the L-arginine aqueous solution is 0.4-0.6%, and the soaking extraction time is 50-70 min.
Preferably, in step S1-3, the ultrasonic treatment time is 25-35min, and the power is 55-65 Hz.
Preferably, in step S1-6, the temperature during the concentration under reduced pressure is 50-60 ℃.
Preferably, in step S1-7, the standing time is 10-14 h.
Preferably, in step S1-8, the centrifugation speed is 3500-.
In a second aspect, the present invention provides a method for preparing the low acrylamide content frozen sweet bread, which comprises:
s2-1, mixing and stirring the special frozen dough powder, the small blackberry extract, the whole milk powder, the salt, the frozen dough modifier and the sugar uniformly;
s2-2, adding water, whole egg liquid and optional honey, and stirring until the mixture is torn open and is in a transparent film shape, difficult to break and not sticky;
s2-3, adding yeast, lactic acid, butter and stirring to be full-gluten;
s2-4, adding citric acid to form dough;
s2-5, cutting the dough, rolling into round pieces, quickly freezing, and freezing and storing to obtain frozen sweet bread dough with low acrylamide content;
s2-6, unfreezing, shaping, proofing and baking the frozen sweet dough;
s2-7, performing vacuum-light radiation treatment on the baked frozen sweet bread to obtain the frozen sweet bread with the low acrylamide content.
Preferably, in the preparation method of the frozen sweet bread with low acrylamide content, in the step S2-1, the mixture is usually stirred for 3-5min at the rotating speed of 15-25 r/min; in step S2-2, stirring for 4-6min at a rotation speed of 55-65 r/min; in step S2-3, stirring is usually carried out at a rotational speed of 75-90r/min for 3-6 min.
In the invention, whether the 'full rib' state is achieved or not can be judged by a person skilled in the art according to experience, and the film is usually slowly pulled to be in a uniform, transparent and unbreakable film state.
Preferably, the center temperature of the dough after quick freezing is-15 to-21 ℃, and the center temperature of the frozen sweet dough after thawing is 12 to 18 ℃.
Preferably, the volume of the proofed bread is 1.5-2 times of the volume of the original dough.
Preferably, the temperature for fermentation is 35-40 ℃, and the humidity is 75-85%.
Preferably, the baking time is 8-12min, and in the baking process, the upper fire temperature is 205-225 ℃, and the lower fire temperature is 170-190 ℃.
The invention has the beneficial effects that:
the active substances, citric acid, lactic acid and water-soluble vitamin B group in the extracted small melanoidin are added to jointly inhibit the synthesis of shiff alkali accompanied with Maillard reaction in the baking process of bread so as to inhibit the formation of acrylamide in the system, and the baked finished bread can decompose the generated acrylamide through light irradiation treatment to generate small molecular substances so as to further reduce the content of the small molecular substances in baked foods.
The Xiaohei medicine is a health-care food for both eating and medicine in folk. The rhizome of the plant is used as the medicine. Has antibacterial, blood sugar lowering, and antioxidant effects. In modern food industry, the quality of products is improved and the nutritive value is improved through small black herbs, and although the small black herbs are actively applied to grease related professions, the purity of extracts is not high. The small black medicine contains more than 50 chemical components, mainly contains thymol, thymyl isobutyrate, thymyl valerate and the like, and the components play important roles in corrosion prevention and bacteriostasis; the flavonoids of the small blackberry lily also has various biological activities and pharmacological actions, has no toxic or side effect, and has the positive effects of obviously removing free radicals in the human body, enhancing the cardiovascular function, resisting oxidation, enhancing the immunity and the like.
Additional features and advantages of the invention will be set forth in the detailed description which follows.
Detailed Description
Preferred embodiments of the present invention will be described in more detail below. While the following describes preferred embodiments of the present invention, it should be understood that the present invention may be embodied in various forms and should not be limited by the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.
In the examples of the present invention, each component was obtained commercially.
Example 1:
this example provides a low acrylamide frozen sweet bread and process for making the same.
The frozen sweet bread with low acrylamide content comprises the following raw materials:
45 parts of special frozen dough powder, 20 parts of water, 6 parts of small blackberry extract, 3 parts of yeast, 3 parts of lactic acid, 2 parts of whole milk powder, 2 parts of butter, 8 parts of whole egg liquid, 0.5 part of salt, 1 part of frozen dough improver, 5 parts of white sugar, 2 parts of honey and 0.5 part of citric acid.
The preparation method of the extract of the small blackberry lily comprises the following steps:
soaking 4 weight parts of small radix Polygoni Ciliinerve which is subjected to impurity removal, cleaning and crushing in 0.5% L-arginine water solution for 1h, filtering the residue until the particle size of the small radix Polygoni Ciliinerve is less than or equal to 0.180mm, and repeating the operation to obtain a first crude extract; adding saturated sodium carbonate into the first crude extract to adjust pH to 3-5, filtering, collecting precipitate, and washing with distilled water to neutrality; adding absolute ethyl alcohol, performing ultrasonic treatment on the sample at 60 Hz for 30min, and performing secondary filtration by using a 0.45 micron membrane to retain the part with the particle size of less than or equal to 0.45 mu m; diluting the obtained sample to 1mg/mL in absolute ethyl alcohol to obtain a small blackberry lily flavonoid mixed solution A; then selecting 6 parts by weight of the small heiyao which is cleaned, subjected to impurity removal and crushed, and cleaning with water, and extracting by using ethyl acetate; concentrating the obtained sample at 50-60 deg.C under reduced pressure and drying to obtain dry extract B; mixing the obtained herba Nicandrae Physaloidis flavonoid solution A with dry extract B of herba Nicandrae Physaloidis obtained in S1-6, adding water soluble VB1 and VB6, mixing, standing at 4 deg.C for 12 hr, and repeating freeze thawing for 2 times; and finally, carrying out suction filtration on the obtained sample, centrifuging for 5min at the speed of 4000r/min, standing for 4h, and sucking out supernatant liquid to obtain 6 parts by weight of the Hedychium spicatum extract.
The preparation method of the frozen sweet bread with low acrylamide content comprises the following steps:
stirring the special flour for frozen dough, the small blackberry extract, the whole milk powder, the salt, the frozen dough improver and the sugar at a rotating speed of 20r/min for 3 min; adding water, whole egg liquid and honey, stirring at 65r/min until the mixture is torn open and is in a transparent film state, is not easy to break and is not sticky, and stirring time is usually 5 min; adding yeast, lactic acid, butter and butter, stirring at 90r/min to obtain dough, and adding citric acid until the dough is completely formed, wherein the stirring time is usually 4-6 min; the dough is cut and rounded, placed in a quick-freezing box below minus 30 ℃ for quick freezing until the central temperature of the dough is minus 18 ℃, and then immediately transferred into a freezing chamber at minus 18 ℃ for preservation for 24 hours. Taking out the preserved frozen dough, thawing to central temperature of 15 deg.C, shaping, and placing into a proof box with temperature of 38 deg.C and humidity of 80% for proof for about 45min until the volume is 1.5-2 times of original volume. Baking for 9min with an oven with adjusted parameters (the upper fire temperature is 215 deg.C, the lower fire temperature is 180 deg.C), and performing vacuum-light irradiation (with gamma ray irradiation of 1.64 kGy) to obtain frozen sweet bread S1.
Example 2:
the difference from example 1 is that 7 parts by weight of the extract of the Hemicentrotus brevifolius, 4 parts by weight of lactic acid and 0.6 part by weight of citric acid.
Frozen sweet bread S2 was obtained.
Example 3:
the difference from example 1 is that 8 parts by weight of the extract of the Hemicentrotus brevifolius, 5 parts by weight of lactic acid and 0.7 part by weight of citric acid.
Frozen sweet bread S3 was obtained.
Comparative example 1:
the difference from example 1 is that the extract of the small blackberry lily is prepared by mixing water-soluble VB3 and VB6, and the baking is not followed by vacuum-light irradiation.
The frozen sweet bread D1 was obtained.
Comparative example 2:
the difference from example 2 is that the extract of the small blackberry lily is prepared by mixing water-soluble VB3 and VB6, and the baking is not followed by vacuum-light irradiation.
The frozen sweet bread D2 was obtained.
Comparative example 3:
the difference from example 3 is that the extract of the small blackberry lily is prepared by mixing water-soluble VB3 and VB6, and the baking is not followed by vacuum-light irradiation.
The frozen sweet bread D3 was obtained.
Comparative example 4:
the difference from example 1 is that lactic acid and citric acid were not contained in the raw material composition.
The frozen sweet bread D4 was obtained.
Comparative example 5:
the difference from example 2 is that lactic acid and citric acid were not contained in the raw material composition.
The frozen sweet bread D5 was obtained.
Comparative example 6:
the difference from example 3 is that lactic acid and citric acid were not contained in the raw material composition.
The frozen sweet bread D6 was obtained.
Comparative example 7:
the difference from example 1 is that lactic acid was not contained in the raw material composition, and citric acid was 1 part by weight.
The frozen sweet bread D7 was obtained.
Comparative example 8:
the difference from example 1 is that citric acid was not contained in the raw material composition, and lactic acid was 3 parts by weight.
The frozen sweet bread D8 was obtained.
Test example 1:
the frozen sweet breads obtained in examples 1 to 3 and comparative examples 1 to 8 were subjected to sensory evaluation, and the results are shown in Table 1, and sensory evaluation indices and scoring criteria thereof are shown in Table 2.
TABLE 1
As can be seen from Table 1, the sensory evaluation results of the frozen sweet dough prepared in examples 1-3 of the present invention are better than those of comparative examples 1-8, and under the condition that other conditions are not changed, the difference of the whole sensory scores of the two groups of examples 1-3 and comparative examples 1-3 is smaller, which shows that the measure of reducing the content of acrylamide by adding the small blackberry extract and optimizing the bread process does not have great influence on the whole quality of the bread, namely, the original quality characteristics are maintained; the flavor index in examples 1-3 is relatively high, which may enable the bread product to be more aroma-rich, due to the taste-modifying effect of the citric acid; the three cases show a gradually increasing trend from the viewpoint of elasticity, and the phenomenon is probably caused because the citric acid has a function of slightly increasing the swelling degree in the baking process of the bread, and further a relatively larger volume is obtained, so the bread has more elasticity; comparative examples 4-6 were relatively weaker in elasticity and flavor index than other control groups due to the absence of the addition of lactic acid and citric acid; comparative example 7 showed a higher flavor score due to the higher citric acid addition without lactic acid addition, and comparative example 8 showed the opposite; however, other indexes of the frozen sweet dough do not deviate too much from the embodiment, and the good bread quality with stable whole is shown.
TABLE 2
Test example 2:
the acrylamide content was measured for the frozen sweet breads prepared in examples 1 to 3 and comparative examples 1 to 8.
The acrylamide content of the frozen sweet bread was measured by liquid chromatography tandem quadrupole mass spectrometry (HPLC-MS/MS), and the results are shown in table 3.
TABLE 3
As can be seen from Table 3, the acrylamide contents of examples 1 to 3 were significantly lower than those of the comparative examples, exhibiting better acrylamide-inhibiting effects. Among them, comparative examples 1-3 exhibited higher acrylamide contents, probably due to the fact that water-soluble vitamins, which show the best inhibitory effect in the food model, inhibited acrylamide synthesis better than those of examples 1-3 by mixing with water-soluble vitamin B group, which shows relatively weak inhibitory effect, in the course of extracting small jettonia; at the same time, the vacuum-photoradiation treatment can polymerize acrylamide, thereby reducing the content of acrylamide in the baked food. Thus, comparative examples 1-3 have slightly higher acrylamide contents than the other comparative examples. The acrylamide contents of the other comparative example groups were not much different from each other, but were still slightly higher than those of examples 1 to 3, because the present application can achieve a good synergistic effect by adding lactic acid and citric acid while fully utilizing the active ingredients of the extract of Hexaparia henryi. In particular, lactic acid, in the present invention, promotes the formation of asparagine, which is a precursor of acrylamide, which is consumed in large amounts during yeast fermentation, indirectly inhibiting the formation of acrylamide in the Maillard reaction pathway. The combined action of the raw materials better inhibits the generation of acrylamide in the whole system. Meanwhile, the vacuum-light irradiation treatment further decomposes the formed acrylamide in the obtained product to reduce the content of the acrylamide.
Having described embodiments of the present invention, the foregoing description is intended to be exemplary, not exhaustive, and not limited to the embodiments disclosed. Many modifications and variations will be apparent to those of ordinary skill in the art without departing from the scope and spirit of the described embodiments.
Claims (6)
1. The frozen sweet bread with the low acrylamide content is characterized by comprising the following raw materials:
30-60 parts of special frozen dough powder, 15-25 parts of water, 4-12 parts of small blackberry extract, 2-5 parts of yeast, 2-5 parts of lactic acid, 1-4 parts of whole milk powder, 1-4 parts of butter, 4-10 parts of whole egg liquid, 0.2-0.8 part of salt, 0.5-1.5 parts of frozen dough improver, 4-8 parts of sugar and 0.5-1 part of citric acid;
the small nigella sativa extract is obtained by extracting small nigella sativa;
the small blackberry lily extract is prepared by the method comprising the following steps:
s1-1, soaking and extracting the crushed first part of small blackheads in an L-arginine aqueous solution, filtering, and reserving the part with the particle size of less than or equal to 0.180mm to obtain a first crude extract;
s1-2, adding saturated sodium carbonate into the first crude extract, adjusting the pH of the system to 3-5, filtering, collecting precipitate, and washing with water until the pH of the system is 6.5-7.5;
s1-3, adding absolute ethyl alcohol into the precipitate obtained in the step S1-2 for extraction, performing ultrasonic treatment, and filtering to keep the part with the particle size less than or equal to 0.45 mu m;
s1-4, diluting the sample obtained in the step S1-3 in absolute ethyl alcohol until the concentration of the sample is 0.8-1.2mg/mL, and obtaining a melanoidin flavonoid mixed solution A;
s1-5, extracting the second part of crushed small blackberry lily with ethyl acetate;
s1-6, concentrating the sample obtained in the step S1-5 under reduced pressure and drying to obtain a small blackberry dry extract B;
s1-7, mixing the small blackberry flavonoid mixed solution A obtained in the step S1-4 with the small blackberry dry extract B obtained in the step S1-6, adding water-soluble VB1 and VB6, fully mixing, standing at the temperature of 3-5 ℃, and then performing freeze-thawing treatment;
s1-8, carrying out suction filtration, centrifugation and standing on the sample obtained after the freeze-thawing treatment in the step S1-7, and removing the supernatant to obtain the small blackberry extract;
the mass ratio of the first part of small black medicines to the second part of small black medicines is 3-4: 5-8;
in the step S1-1, the concentration of the L-arginine aqueous solution is 0.4-0.6%, and the soaking and extracting time is 50-70 min;
in step S1-3, the ultrasonic treatment time is 25-35min, and the power is 55-65 Hz
In the step S1-6, the temperature in the process of decompression concentration is 50-60 ℃;
in the step S1-7, standing for 10-14 h;
in step S1-8, the centrifugation speed is 3500-4500r/min, the centrifugation time is 5-15min, and the standing time is not less than 6 h.
2. The low acrylamide frozen sweet bread of claim 1, wherein the frozen sweet bread comprises the following raw material composition:
40-50 parts of special frozen dough powder, 18-22 parts of water, 6-8 parts of small blackberry extract, 3-3.5 parts of yeast, 3-3.5 parts of lactic acid, 1.5-3 parts of whole milk powder, 2-3 parts of butter, 2-3 parts of ghee, 6-8 parts of whole egg liquid, 0.4-0.6 part of salt, 0.9-1.2 parts of frozen dough improver, 5-7 parts of sugar, 2-3 parts of honey and 0.5-1 part of citric acid.
3. A method of making low acrylamide frozen sweet bread as claimed in claim 1 or 2, characterized in that the method comprises:
s2-1, mixing and stirring the special frozen dough powder, the small blackberry extract, the whole milk powder, the salt, the frozen dough modifier and the sugar uniformly;
s2-2, adding water, whole egg liquid and optional honey, and stirring until the mixture is torn open and is in a transparent film shape, difficult to break and not sticky;
s2-3, adding yeast, lactic acid, butter and stirring to be full-gluten;
s2-4, adding citric acid to form dough;
s2-5, cutting the dough, rolling into round pieces, quickly freezing, and freezing and storing to obtain frozen sweet bread dough with low acrylamide content;
s2-6, unfreezing, shaping, proofing and baking the frozen sweet dough;
s2-7, performing vacuum-light radiation treatment on the baked frozen sweet bread to obtain the frozen sweet bread with the low acrylamide content.
4. The production method according to claim 3,
the center temperature of the quick-frozen dough is-15 to-21 ℃, and the center temperature of the unfrozen frozen sweet dough is 12 to 18 ℃.
5. The production method according to claim 3,
the volume of the proofed bread is 1.5-2 times of the volume of the original dough;
the temperature for fermentation is 35-40 deg.C, and the humidity is 75-85%.
6. The production method according to claim 3,
the baking time is 8-12min, and in the baking process, the upper fire temperature is 205-.
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| CN104957213A (en) * | 2015-06-09 | 2015-10-07 | 徐州工程学院 | Frozen dough bread and preparation method thereof |
| CN106213470A (en) * | 2016-07-27 | 2016-12-14 | 湖南农业大学 | A kind of acidic juice that ferments reduces the method that in high-temperature processed food, acrylamide generates |
| CN109620858A (en) * | 2019-02-25 | 2019-04-16 | 韩合旭 | The integration of drinking and medicinal herbs preparation for preventing and treating diabetes |
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