CN110892907A - Bread with high nutrition and long shelf life and preparation method thereof - Google Patents

Bread with high nutrition and long shelf life and preparation method thereof Download PDF

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Publication number
CN110892907A
CN110892907A CN201911145121.4A CN201911145121A CN110892907A CN 110892907 A CN110892907 A CN 110892907A CN 201911145121 A CN201911145121 A CN 201911145121A CN 110892907 A CN110892907 A CN 110892907A
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China
Prior art keywords
parts
bread
fermentation
dough
stirring
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CN201911145121.4A
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Chinese (zh)
Inventor
黄东硕
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Shanghai Artisan Food Co Ltd
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Shanghai Artisan Food Co Ltd
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Priority to CN201911145121.4A priority Critical patent/CN110892907A/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
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • 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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • 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
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/245—Amino acids, nucleic acids
    • 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
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • 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

Abstract

The invention discloses bread with high nutrition and long fresh-keeping period and a preparation method thereof, wherein the bread comprises the following raw materials in parts by weight: 8-16 parts of flour, 3-5 parts of wheat flour, 1-2 parts of milk powder, 1-2 parts of eggs, 1-3 parts of edible oil, 0.1-0.2 part of pectinase, 0.1-0.2 part of glutamine transaminase, 0.1-0.2 part of cellulase, 0.05-0.1 part of bifidobacterium, 0.05-0.1 part of yeast, 0.05-0.1 part of lactobacillus delbrueckii, 0.01-0.03 part of arginine, 0.01-0.03 part of alanine, 0.01-0.03 part of serine, 2-3 parts of fruit juice and 2-3 parts of distilled water. The bread provided by the invention does not need to be added with food emulsifier, and various hazards caused by excessive eating of human bodies, such as migraine, digestive tract diseases and the like, are avoided. The prepared bread improves the taste of the bread and increases the nutrient content, has the advantages of low calorie and high protein, and is suitable for patients with hypertension, hyperglycemia and hyperlipidemia and diabetes; the invention can effectively prolong the fresh-keeping period of the bread without using an emulsifier, can be preserved at normal temperature, and has the advantages of convenient transportation, simple preservation, convenient eating and the like.

Description

Bread with high nutrition and long shelf life and preparation method thereof
Technical Field
The invention relates to the field of food, in particular to bread with high nutrition and long fresh-keeping period and a preparation method thereof.
Background
In order to prolong the preservation period of commercially available bread, emulsifiers are used, and most emulsifiers used in bread quality improvers include sodium stearoyl lactylate, calcium stearoyl lactylate, diacetyl tartaric acid monoglyceride, sucrose fatty ester, distilled monoglyceride, and the like. Various emulsifiers interact with starch and protein in flour to form a complex, and the complex has the effects of enhancing gluten, improving the processing performance, improving the bread texture, prolonging the preservation period and the like. However, excessive consumption of emulsifiers is not beneficial to the human body, and it is considered by many studies that excessive consumption of emulsifiers may cause damage to the intestines, stomach and liver of human. However, the method prolongs the shelf life of the bread and keeps or even improves the taste and the nutritional value of the bread without adding a food emulsifier, and is a great problem in the current food processing enterprises.
Therefore, the technical problem to be solved by the invention is how to prepare the bread with rich nutritive value and long fresh-keeping period.
Disclosure of Invention
The invention aims to provide bread with high nutrition and long fresh-keeping period and a preparation method thereof, so that the taste of the bread is obviously improved, the fresh-keeping period of the bread is prolonged and the bread is more balanced in nutrition on the premise of not adding a food emulsifier.
In order to achieve the purpose, the invention provides bread with high nutrition and long fresh-keeping period, which comprises the following raw materials in parts by weight: 8-16 parts of flour, 3-5 parts of wheat flour, 1-2 parts of milk powder, 1-2 parts of eggs, 1-3 parts of edible oil, 0.1-0.2 part of pectinase, 0.1-0.2 part of glutamine transaminase, 0.1-0.2 part of cellulase, 0.05-0.1 part of bifidobacterium, 0.05-0.1 part of yeast, 0.05-0.1 part of lactobacillus delbrueckii, 0.01-0.03 part of arginine, 0.01-0.03 part of alanine, 0.01-0.03 part of serine, 2-3 parts of fruit juice and 2-3 parts of distilled water.
The bread with high nutrition and long fresh-keeping period comprises the following raw materials in parts by weight: 12 parts of flour, 4 parts of wheat flour, 1.5 parts of milk powder, 1.5 parts of eggs, 2 parts of edible oil, 0.15 part of pectinase, 0.15 part of glutamine transaminase, 0.15 part of cellulase, 0.075 part of bifidobacterium, 0.075 part of yeast, 0.075 part of lactobacillus delbrueckii, 0.02 part of arginine, 0.02 part of alanine, 0.02 part of serine, 2.5 parts of fruit juice and 2.5 parts of distilled water.
The bread with high nutrition and long fresh-keeping period is characterized in that the fruit juice is one or more of blueberry, lemon, mulberry, hawthorn, mango, honey peach, grapefruit and papaya orange.
The bread with high nutrition and long fresh-keeping period also comprises 1-3 parts of vegetable juice.
The bread with high nutrition and long fresh-keeping period is characterized in that the vegetable juice is one or more of cucumber, green vegetables, carrots, celery and tomatoes.
The invention also provides a preparation method of the bread with high nutrition and long fresh-keeping period, which comprises the following steps:
step 1: taking 8-16 parts of flour, 1-3 parts of edible oil, 0.05-0.1 part of yeast, 0.1-0.2 part of glutamine transaminase, 0.01-0.03 part of arginine and 2-3 parts of distilled water by weight parts, and stirring to prepare dough;
step 2: the first fermentation was carried out under the following conditions: the temperature is 12-16 ℃, the relative humidity is 70% -80%, and the time is 8-10 hours, so that dough after the first fermentation is obtained;
and step 3: taking 3-5 parts of wheat flour, 1-2 parts of eggs, 0.1-0.2 part of cellulase, 0.05-0.1 part of bifidobacterium, 0.01-0.03 part of alanine and dough after primary fermentation by weight parts, and stirring to prepare dough;
and 4, step 4: the second fermentation was carried out under the following conditions: the temperature is 22-26 ℃, the relative humidity is 70% -80%, and the time is 4-7 hours, so that dough after the second fermentation is obtained;
and 5: taking 1-2 parts of milk powder, 0.1-0.2 part of pectinase, 0.05-0.1 part of lactobacillus delbrueckii, 0.01-0.03 part of serine, 2-3 parts of fruit juice and dough obtained after secondary fermentation according to parts by weight, and stirring to prepare dough;
step 6: the third fermentation was carried out under the following conditions: the temperature is 32-36 ℃, the relative humidity is 70% -80%, and the time is 1-3 hours, so that dough after the third fermentation is obtained;
and 7: baking and cooling the dough after the third fermentation to obtain a finished product.
The preparation method of the bread with high nutrition and long fresh-keeping period comprises the step 5 of adding 1-3 parts of vegetable juice before stirring.
The preparation method of the bread with high nutrition and long fresh-keeping period comprises sieving flour and wheat flour for use.
The preparation method of the bread with high nutrition and long fresh-keeping period comprises the following steps: the stirring speed is 200 and 230 revolutions per minute, and the stirring time is 20-40 min.
The preparation method of the bread with high nutrition and long fresh-keeping period comprises the following steps: the baking time is 10-20min, and the baking temperature is 180-200 ℃.
Compared with the prior art, the invention has the following beneficial effects:
the bread provided by the invention does not need to be added with food emulsifier, and various hazards caused by excessive eating of human bodies, such as migraine, digestive tract diseases and the like, are avoided. The prepared bread improves the taste of the bread and increases the nutrient content, has the advantages of low calorie and high protein, and is suitable for patients with hypertension, hyperglycemia and hyperlipidemia and diabetes; the invention can effectively prolong the fresh-keeping period of the bread without using an emulsifier, effectively improve the baking quality of the bread, can be preserved at normal temperature, and has the advantages of convenient transportation, simple preservation, convenient eating and the like.
Detailed Description
The present invention is further described by the following specific examples, which are only for illustrating the present invention and are not intended to limit the scope of the present invention.
Example 1:
the bread is prepared from the following raw materials in parts by weight:
8 parts of flour, 3 parts of wheat flour, 1 part of milk powder, 1 part of eggs, 1 part of edible oil, 0.1 part of pectinase, 0.1 part of glutamine transaminase, 0.1 part of cellulase, 0.05 part of bifidobacterium, 0.05 part of yeast, 0.05 part of lactobacillus delbrueckii, 0.01 part of arginine, 0.01 part of alanine, 0.01 part of serine, 2 parts of fruit juice and 2 parts of distilled water.
Sieving flour and wheat flour. The fruit juice is mixed fruit juice of blueberry, lemon and mulberry in a mass ratio of 1:1: 1.
The preparation method of the bread of the embodiment specifically comprises the following operation steps:
step 1: taking 8 parts of flour, 1 part of edible oil, 0.05 part of yeast, 0.1 part of glutamine transaminase, 0.01 part of arginine and 2 parts of distilled water by weight parts, and stirring to prepare dough; the stirring speed is 200 r/min, and the stirring time is 20 min.
Step 2: the first fermentation was carried out under the following conditions: the temperature is 12 ℃, the relative humidity is 70%, and the time is 8 hours, so that dough after the first fermentation is obtained;
and step 3: taking 3 parts of wheat flour, 1 part of eggs, 0.1 part of cellulase, 0.05 part of bifidobacterium, 0.01 part of alanine and dough after the first fermentation by weight parts, and stirring to prepare dough; the stirring speed is 200 r/min, and the stirring time is 20 min.
And 4, step 4: the second fermentation was carried out under the following conditions: the temperature is 22 ℃, the relative humidity is 70%, and the time is 4 hours, so that dough after the second fermentation is obtained;
and 5: taking 1 part of milk powder, 0.1 part of pectinase, 0.05 part of lactobacillus delbrueckii, 0.01 part of serine, 2 parts of fruit juice and dough obtained after the second fermentation according to parts by weight, and stirring to prepare dough; the stirring speed is 200 r/min, and the stirring time is 20 min.
Step 6: the third fermentation was carried out under the following conditions: the temperature is 32 ℃, the relative humidity is 70%, and the time is 1 hour, so that dough after the third fermentation is obtained;
and 7: baking and cooling the dough after the third fermentation to obtain a finished product. The baking time is 10min, and the baking temperature is 180 ℃.
Example 2:
the bread is prepared from the following raw materials in parts by weight:
16 parts of flour, 5 parts of wheat flour, 2 parts of milk powder, 2 parts of eggs, 3 parts of edible oil, 0.2 part of pectinase, 0.2 part of glutamine transaminase, 0.2 part of cellulase, 0.1 part of bifidobacterium, 0.1 part of yeast, 0.1 part of lactobacillus delbrueckii, 0.03 part of arginine, 0.03 part of alanine, 0.03 part of serine, 3 parts of fruit juice and 3 parts of distilled water.
Sieving flour and wheat flour. The fruit juice is a mixed fruit juice of hawthorn, mango and juicy peach in a mass ratio of 1:1: 1.
The preparation method of the bread of the embodiment specifically comprises the following operation steps:
step 1: taking 16 parts of flour, 3 parts of edible oil, 0.1 part of yeast, 0.2 part of glutamine transaminase, 0.03 part of arginine and 3 parts of distilled water by weight parts, and stirring to prepare dough; the stirring speed is 230 r/min, and the stirring time is 40 min.
Step 2: the first fermentation was carried out under the following conditions: the temperature is 16 ℃, the relative humidity is 80%, and the time is 10 hours, so that dough after the first fermentation is obtained;
and step 3: taking 5 parts of wheat flour, 2 parts of eggs, 0.2 part of cellulase, 0.1 part of bifidobacterium, 0.03 part of alanine and the dough after the first fermentation by weight parts, and stirring to prepare the dough; the stirring speed is 230 r/min, and the stirring time is 40 min.
And 4, step 4: the second fermentation was carried out under the following conditions: the temperature is 26 ℃, the relative humidity is 80%, and the time is 7 hours, so that dough after the second fermentation is obtained;
and 5: taking 2 parts of milk powder, 0.2 part of pectinase, 0.1 part of lactobacillus delbrueckii, 0.03 part of serine, 3 parts of fruit juice and dough obtained after the second fermentation by weight parts, and stirring to prepare dough; the stirring speed is 230 r/min, and the stirring time is 40 min.
Step 6: the third fermentation was carried out under the following conditions: the temperature is 36 ℃, the relative humidity is 80%, and the time is 3 hours, so that dough after the third fermentation is obtained;
and 7: baking and cooling the dough after the third fermentation to obtain a finished product. The baking time is 20min, and the baking temperature is 200 ℃.
Example 3:
the bread is prepared from the following raw materials in parts by weight:
12 parts of flour, 4 parts of wheat flour, 1.5 parts of milk powder, 1.5 parts of eggs, 2 parts of edible oil, 0.15 part of pectinase, 0.15 part of glutamine transaminase, 0.15 part of cellulase, 0.075 part of bifidobacterium, 0.075 part of yeast, 0.075 part of lactobacillus delbrueckii, 0.02 part of arginine, 0.02 part of alanine, 0.02 part of serine, 2.5 parts of fruit juice and 2.5 parts of distilled water.
Sieving flour and wheat flour. The fruit juice is mixed fruit juice of grapefruit and papaya orange in a mass ratio of 1: 1.
The preparation method of the bread of the embodiment specifically comprises the following operation steps:
step 1: taking 12 parts of flour, 2 parts of edible oil, 0.075 part of yeast, 0.15 part of glutamine transaminase, 0.02 part of arginine and 2.5 parts of distilled water by weight part, and stirring to prepare dough; the stirring speed is 215 r/min, and the stirring time is 30 min.
Step 2: the first fermentation was carried out under the following conditions: the temperature is 14 ℃, the relative humidity is 75%, and the time is 9 hours, so that dough after the first fermentation is obtained;
and step 3: taking 4 parts of wheat flour, 1.5 parts of eggs, 0.15 part of cellulase, 0.075 part of bifidobacterium, 0.02 part of alanine and the dough after the first fermentation by weight parts, and stirring to prepare the dough; the stirring speed is 215 r/min, and the stirring time is 30 min.
And 4, step 4: the second fermentation was carried out under the following conditions: the temperature is 24 ℃, the relative humidity is 75 percent, and the time is 5.5 hours, so that dough after the second fermentation is obtained;
and 5: taking 1.5 parts of milk powder, 0.15 part of pectinase, 0.075 part of lactobacillus delbrueckii, 0.02 part of serine, 2.5 parts of fruit juice and dough obtained after secondary fermentation by weight parts, and stirring to prepare dough; the stirring speed is 215 r/min, and the stirring time is 30 min.
Step 6: the third fermentation was carried out under the following conditions: the temperature is 34 ℃, the relative humidity is 75%, and the time is 2 hours, so that dough after the third fermentation is obtained;
and 7: baking and cooling the dough after the third fermentation to obtain a finished product. The baking time is 15min, and the baking temperature is 190 ℃.
Example 4:
the bread is prepared from the following raw materials in parts by weight:
12 parts of flour, 4 parts of wheat flour, 1.5 parts of milk powder, 1.5 parts of eggs, 2 parts of edible oil, 0.15 part of pectinase, 0.15 part of glutamine transaminase, 0.15 part of cellulase, 0.075 part of bifidobacterium, 0.075 part of yeast, 0.075 part of lactobacillus delbrueckii, 0.02 part of arginine, 0.02 part of alanine, 0.02 part of serine, 2.5 parts of fruit juice, 2.5 parts of distilled water and 1 part of vegetable juice.
Sieving flour and wheat flour. The fruit juice is mixed fruit juice of grapefruit and papaya orange in a mass ratio of 1: 1. The vegetable juice is a mixed vegetable juice of cucumber and green vegetable in a mass ratio of 1: 1.
The preparation method of the bread of the embodiment specifically comprises the following operation steps:
step 1: taking 12 parts of flour, 2 parts of edible oil, 0.075 part of yeast, 0.15 part of glutamine transaminase, 0.02 part of arginine and 2.5 parts of distilled water by weight part, and stirring to prepare dough; the stirring speed is 215 r/min, and the stirring time is 30 min.
Step 2: the first fermentation was carried out under the following conditions: the temperature is 14 ℃, the relative humidity is 75%, and the time is 9 hours, so that dough after the first fermentation is obtained;
and step 3: taking 4 parts of wheat flour, 1.5 parts of eggs, 0.15 part of cellulase, 0.075 part of bifidobacterium, 0.02 part of alanine and the dough after the first fermentation by weight parts, and stirring to prepare the dough; the stirring speed is 215 r/min, and the stirring time is 30 min.
And 4, step 4: the second fermentation was carried out under the following conditions: the temperature is 24 ℃, the relative humidity is 75 percent, and the time is 5.5 hours, so that dough after the second fermentation is obtained;
and 5: taking 1.5 parts of milk powder, 0.15 part of pectinase, 0.075 part of lactobacillus delbrueckii, 0.02 part of serine, 2.5 parts of fruit juice and 1 part of vegetable juice and dough obtained after secondary fermentation by weight parts, and stirring to prepare dough; the stirring speed is 215 r/min, and the stirring time is 30 min.
Step 6: the third fermentation was carried out under the following conditions: the temperature is 34 ℃, the relative humidity is 75%, and the time is 2 hours, so that dough after the third fermentation is obtained;
and 7: baking and cooling the dough after the third fermentation to obtain a finished product. The baking time is 15min, and the baking temperature is 190 ℃.
Example 5:
the bread is prepared from the following raw materials in parts by weight:
12 parts of flour, 4 parts of wheat flour, 1.5 parts of milk powder, 1.5 parts of eggs, 2 parts of edible oil, 0.15 part of pectinase, 0.15 part of glutamine transaminase, 0.15 part of cellulase, 0.075 part of bifidobacterium, 0.075 part of yeast, 0.075 part of lactobacillus delbrueckii, 0.02 part of arginine, 0.02 part of alanine, 0.02 part of serine, 2.5 parts of fruit juice, 2.5 parts of distilled water and 3 parts of vegetable juice.
Sieving flour and wheat flour. The fruit juice is mixed fruit juice of grapefruit and papaya orange in a mass ratio of 1: 1. The vegetable juice is a mixed vegetable juice of carrots and celery in a mass ratio of 1: 1.
The preparation method of the bread of the embodiment specifically comprises the following operation steps:
step 1: taking 12 parts of flour, 2 parts of edible oil, 0.075 part of yeast, 0.15 part of glutamine transaminase, 0.02 part of arginine and 2.5 parts of distilled water by weight part, and stirring to prepare dough; the stirring speed is 215 r/min, and the stirring time is 30 min.
Step 2: the first fermentation was carried out under the following conditions: the temperature is 14 ℃, the relative humidity is 75%, and the time is 9 hours, so that dough after the first fermentation is obtained;
and step 3: taking 4 parts of wheat flour, 1.5 parts of eggs, 0.15 part of cellulase, 0.075 part of bifidobacterium, 0.02 part of alanine and the dough after the first fermentation by weight parts, and stirring to prepare the dough; the stirring speed is 215 r/min, and the stirring time is 30 min.
And 4, step 4: the second fermentation was carried out under the following conditions: the temperature is 24 ℃, the relative humidity is 75 percent, and the time is 5.5 hours, so that dough after the second fermentation is obtained;
and 5: taking 1.5 parts of milk powder, 0.15 part of pectinase, 0.075 part of lactobacillus delbrueckii, 0.02 part of serine, 2.5 parts of fruit juice and 3 parts of vegetable juice and dough obtained after secondary fermentation by weight parts, and stirring to prepare dough; the stirring speed is 215 r/min, and the stirring time is 30 min.
Step 6: the third fermentation was carried out under the following conditions: the temperature is 34 ℃, the relative humidity is 75%, and the time is 2 hours, so that dough after the third fermentation is obtained;
and 7: baking and cooling the dough after the third fermentation to obtain a finished product. The baking time is 15min, and the baking temperature is 190 ℃.
Example 6:
the bread is prepared from the following raw materials in parts by weight:
12 parts of flour, 4 parts of wheat flour, 1.5 parts of milk powder, 1.5 parts of eggs, 2 parts of edible oil, 0.15 part of pectinase, 0.15 part of glutamine transaminase, 0.15 part of cellulase, 0.075 part of bifidobacterium, 0.075 part of yeast, 0.075 part of lactobacillus delbrueckii, 0.02 part of arginine, 0.02 part of alanine, 0.02 part of serine, 2.5 parts of fruit juice, 2.5 parts of distilled water and 2 parts of vegetable juice.
Sieving flour and wheat flour. The fruit juice is mixed fruit juice of grapefruit and papaya orange in a mass ratio of 1: 1. The vegetable juice is tomato juice.
The preparation method of the bread of the embodiment specifically comprises the following operation steps:
step 1: taking 12 parts of flour, 2 parts of edible oil, 0.075 part of yeast, 0.15 part of glutamine transaminase, 0.02 part of arginine and 2.5 parts of distilled water by weight part, and stirring to prepare dough; the stirring speed is 215 r/min, and the stirring time is 30 min.
Step 2: the first fermentation was carried out under the following conditions: the temperature is 14 ℃, the relative humidity is 75%, and the time is 9 hours, so that dough after the first fermentation is obtained;
and step 3: taking 4 parts of wheat flour, 1.5 parts of eggs, 0.15 part of cellulase, 0.075 part of bifidobacterium, 0.02 part of alanine and the dough after the first fermentation by weight parts, and stirring to prepare the dough; the stirring speed is 215 r/min, and the stirring time is 30 min.
And 4, step 4: the second fermentation was carried out under the following conditions: the temperature is 24 ℃, the relative humidity is 75 percent, and the time is 5.5 hours, so that dough after the second fermentation is obtained;
and 5: taking 1.5 parts of milk powder, 0.15 part of pectinase, 0.075 part of lactobacillus delbrueckii, 0.02 part of serine, 2.5 parts of fruit juice and 2 parts of vegetable juice and dough obtained after secondary fermentation by weight parts, and stirring to prepare dough; the stirring speed is 215 r/min, and the stirring time is 30 min.
Step 6: the third fermentation was carried out under the following conditions: the temperature is 34 ℃, the relative humidity is 75%, and the time is 2 hours, so that dough after the third fermentation is obtained;
and 7: baking and cooling the dough after the third fermentation to obtain a finished product. The baking time is 15min, and the baking temperature is 190 ℃.
Comparative example 1:
the comparative bread is prepared from the following raw materials in parts by weight:
12 parts of flour, 4 parts of wheat flour, 1.5 parts of milk powder, 1.5 parts of eggs, 2 parts of edible oil, 2.5 parts of fruit juice, 0.1 part of emulsifier and 2.5 parts of distilled water.
Sieving flour and wheat flour. The fruit juice is mixed fruit juice of grapefruit and papaya orange in a mass ratio of 1: 1.
The preparation method of the bread in the comparative example comprises the following specific operation steps:
step 1: taking 12 parts of flour, 2 parts of edible oil, 4 parts of wheat flour, 1.5 parts of eggs, 1.5 parts of milk powder, 2.5 parts of fruit juice, 0.1 part of emulsifier and 2.5 parts of distilled water by weight, and stirring to prepare dough; the stirring speed is 215 r/min, and the stirring time is 30 min.
Step 2: the fermentation was carried out under the following conditions: the temperature is 14 ℃, the relative humidity is 75%, and the time is 9 hours, so that fermented dough is obtained;
and step 3: baking and cooling the fermented dough to obtain a finished product. The baking time is 15min, and the baking temperature is 190 ℃.
Comparative example 2:
the comparative bread is prepared from the following raw materials in parts by weight:
7 parts of flour, 2 parts of wheat flour, 0.5 part of milk powder, 0.5 part of eggs, 0.5 part of edible oil, 0.05 part of pectinase, 0.05 part of glutamine transaminase, 0.05 part of cellulase, 0.04 part of bifidobacterium, 0.04 part of yeast, 0.04 part of lactobacillus delbrueckii, 0.008 part of arginine, 0.008 part of alanine, 0.008 part of serine, 1.5 parts of fruit juice and 1.5 parts of distilled water.
Sieving flour and wheat flour. The fruit juice is mixed fruit juice of grapefruit and papaya orange in a mass ratio of 1: 1.
The preparation method of the bread in the comparative example comprises the following specific operation steps:
step 1: taking 7 parts of flour, 0.5 part of edible oil, 0.04 part of yeast, 0.05 part of glutamine transaminase, 0.008 part of arginine and 1.5 parts of distilled water by weight parts, and stirring to prepare dough; the stirring speed is 215 r/min, and the stirring time is 30 min.
Step 2: the first fermentation was carried out under the following conditions: the temperature is 14 ℃, the relative humidity is 75%, and the time is 9 hours, so that dough after the first fermentation is obtained;
and step 3: taking 2 parts of wheat flour, 0.5 part of eggs, 0.05 part of cellulase, 0.04 part of bifidobacterium, 0.008 part of alanine and dough after the first fermentation by weight parts, and stirring to prepare dough; the stirring speed is 215 r/min, and the stirring time is 30 min.
And 4, step 4: the second fermentation was carried out under the following conditions: the temperature is 24 ℃, the relative humidity is 75 percent, and the time is 5.5 hours, so that dough after the second fermentation is obtained;
and 5: taking 0.5 part of milk powder, 0.05 part of pectinase, 0.04 part of lactobacillus delbrueckii, 0.008 part of serine, 1.5 parts of fruit juice and dough obtained after the second fermentation according to parts by weight, and stirring to prepare dough; the stirring speed is 215 r/min, and the stirring time is 30 min.
Step 6: the third fermentation was carried out under the following conditions: the temperature is 34 ℃, the relative humidity is 75%, and the time is 2 hours, so that dough after the third fermentation is obtained;
and 7: baking and cooling the dough after the third fermentation to obtain a finished product. The baking time is 15min, and the baking temperature is 190 ℃.
Comparative example 3:
the comparative bread is prepared from the following raw materials in parts by weight:
17 parts of flour, 6 parts of wheat flour, 3 parts of milk powder, 3 parts of eggs, 4 parts of edible oil, 0.3 part of pectinase, 0.3 part of glutamine transaminase, 0.3 part of cellulase, 0.15 part of bifidobacterium, 0.15 part of yeast, 0.15 part of lactobacillus delbrueckii, 0.04 part of arginine, 0.04 part of alanine, 0.04 part of serine, 4 parts of fruit juice and 4 parts of distilled water.
Sieving flour and wheat flour. The fruit juice is mixed fruit juice of grapefruit and papaya orange in a mass ratio of 1: 1.
The preparation method of the bread in the comparative example comprises the following specific operation steps:
step 1: taking 17 parts of flour, 4 parts of edible oil, 0.15 part of yeast, 0.3 part of glutamine transaminase, 0.04 part of arginine and 4 parts of distilled water by weight parts, and stirring to prepare dough; the stirring speed is 215 r/min, and the stirring time is 30 min.
Step 2: the first fermentation was carried out under the following conditions: the temperature is 14 ℃, the relative humidity is 75%, and the time is 9 hours, so that dough after the first fermentation is obtained;
and step 3: taking 6 parts of wheat flour, 3 parts of eggs, 0.3 part of cellulase, 0.15 part of bifidobacterium, 0.04 part of alanine and the dough after the first fermentation by weight parts, and stirring to prepare the dough; the stirring speed is 215 r/min, and the stirring time is 30 min.
And 4, step 4: the second fermentation was carried out under the following conditions: the temperature is 24 ℃, the relative humidity is 75 percent, and the time is 5.5 hours, so that dough after the second fermentation is obtained;
and 5: taking 3 parts of milk powder, 0.3 part of pectinase, 0.15 part of lactobacillus delbrueckii, 0.04 part of serine, 4 parts of fruit juice and dough obtained after the second fermentation by weight parts, and stirring to prepare dough; the stirring speed is 215 r/min, and the stirring time is 30 min.
Step 6: the third fermentation was carried out under the following conditions: the temperature is 34 ℃, the relative humidity is 75%, and the time is 2 hours, so that dough after the third fermentation is obtained;
and 7: baking and cooling the dough after the third fermentation to obtain a finished product. The baking time is 15min, and the baking temperature is 190 ℃.
Comparative example 4:
the comparative bread is prepared from the following raw materials in parts by weight:
12 parts of flour, 4 parts of wheat flour, 1.5 parts of milk powder, 1.5 parts of eggs, 2 parts of edible oil, 0.15 part of pectinase, 0.15 part of glutamine transaminase, 0.15 part of cellulase, 0.075 part of bifidobacterium, 0.075 part of yeast, 0.075 part of lactobacillus delbrueckii, 0.02 part of arginine, 0.02 part of alanine, 0.02 part of serine, 2.5 parts of fruit juice and 2.5 parts of distilled water.
Sieving flour and wheat flour. The fruit juice is mixed fruit juice of grapefruit and papaya orange in a mass ratio of 1: 1.
The preparation method of the bread in the comparative example comprises the following specific operation steps:
step 1: taking 12 parts of flour, 2 parts of edible oil, 0.075 part of yeast, 0.15 part of glutamine transaminase, 0.02 part of arginine and 2.5 parts of distilled water by weight part, and stirring to prepare dough; the stirring speed is 215 r/min, and the stirring time is 30 min.
Step 2: the first fermentation was carried out under the following conditions: the temperature is 10 ℃, the relative humidity is 75%, and the time is 6 hours, so that dough after the first fermentation is obtained;
and step 3: taking 4 parts of wheat flour, 1.5 parts of eggs, 0.15 part of cellulase, 0.075 part of bifidobacterium, 0.02 part of alanine and the dough after the first fermentation by weight parts, and stirring to prepare the dough; the stirring speed is 215 r/min, and the stirring time is 30 min.
And 4, step 4: the second fermentation was carried out under the following conditions: the temperature is 20 ℃, the relative humidity is 75%, and the time is 2 hours, so that dough after the second fermentation is obtained;
and 5: taking 1.5 parts of milk powder, 0.15 part of pectinase, 0.075 part of lactobacillus delbrueckii, 0.02 part of serine, 2.5 parts of fruit juice and dough obtained after secondary fermentation by weight parts, and stirring to prepare dough; the stirring speed is 215 r/min, and the stirring time is 30 min.
Step 6: the third fermentation was carried out under the following conditions: the temperature is 30 ℃, the relative humidity is 75 percent, and the time is 0.5 hour, so that dough after the third fermentation is obtained;
and 7: baking and cooling the dough after the third fermentation to obtain a finished product. The baking time is 15min, and the baking temperature is 190 ℃.
Comparative example 5:
the comparative bread is prepared from the following raw materials in parts by weight:
12 parts of flour, 4 parts of wheat flour, 1.5 parts of milk powder, 1.5 parts of eggs, 2 parts of edible oil, 0.15 part of pectinase, 0.15 part of glutamine transaminase, 0.15 part of cellulase, 0.075 part of bifidobacterium, 0.075 part of yeast, 0.075 part of lactobacillus delbrueckii, 0.02 part of arginine, 0.02 part of alanine, 0.02 part of serine, 2.5 parts of fruit juice and 2.5 parts of distilled water.
Sieving flour and wheat flour. The fruit juice is mixed fruit juice of grapefruit and papaya orange in a mass ratio of 1: 1.
The preparation method of the bread in the comparative example comprises the following specific operation steps:
step 1: taking 12 parts of flour, 2 parts of edible oil, 0.075 part of yeast, 0.15 part of glutamine transaminase, 0.02 part of arginine and 2.5 parts of distilled water by weight part, and stirring to prepare dough; the stirring speed is 215 r/min, and the stirring time is 30 min.
Step 2: the first fermentation was carried out under the following conditions: the temperature is 18 ℃, the relative humidity is 75%, and the time is 12 hours, so that dough after the first fermentation is obtained;
and step 3: taking 4 parts of wheat flour, 1.5 parts of eggs, 0.15 part of cellulase, 0.075 part of bifidobacterium, 0.02 part of alanine and the dough after the first fermentation by weight parts, and stirring to prepare the dough; the stirring speed is 215 r/min, and the stirring time is 30 min.
And 4, step 4: the second fermentation was carried out under the following conditions: the temperature is 28 ℃, the relative humidity is 75 percent, and the time is 9 hours, so that dough after the second fermentation is obtained;
and 5: taking 1.5 parts of milk powder, 0.15 part of pectinase, 0.075 part of lactobacillus delbrueckii, 0.02 part of serine, 2.5 parts of fruit juice and dough obtained after secondary fermentation by weight parts, and stirring to prepare dough; the stirring speed is 215 r/min, and the stirring time is 30 min.
Step 6: the third fermentation was carried out under the following conditions: the temperature is 38 ℃, the relative humidity is 75 percent, and the time is 3.5 hours, so that dough after the third fermentation is obtained;
and 7: baking and cooling the dough after the third fermentation to obtain a finished product. The baking time is 15min, and the baking temperature is 190 ℃.
Comparative example 6:
the comparative bread is prepared from the following raw materials in parts by weight:
12 parts of flour, 4 parts of wheat flour, 1.5 parts of milk powder, 1.5 parts of eggs, 2 parts of edible oil, 0.15 part of pectinase, 0.15 part of glutamine transaminase, 0.15 part of cellulase, 0.075 part of bifidobacterium, 0.075 part of yeast, 0.075 part of lactobacillus delbrueckii, 0.02 part of arginine, 0.02 part of alanine, 0.02 part of serine, 2.5 parts of fruit juice and 2.5 parts of distilled water.
Sieving flour and wheat flour. The fruit juice is mixed fruit juice of grapefruit and papaya orange in a mass ratio of 1: 1.
The preparation method of the bread in the comparative example comprises the following specific operation steps:
step 1: taking 12 parts of flour, 2 parts of edible oil, 0.075 part of yeast, 0.15 part of glutamine transaminase, 0.02 part of arginine and 2.5 parts of distilled water by weight part, and stirring to prepare dough; the stirring speed is 215 r/min, and the stirring time is 30 min.
Step 2: the first fermentation was carried out under the following conditions: the temperature is 14 ℃, the relative humidity is 75%, and the time is 9 hours, so that dough after the first fermentation is obtained;
and step 3: taking 4 parts of wheat flour, 1.5 parts of eggs, 0.15 part of cellulase, 0.075 part of bifidobacterium, 0.02 part of alanine, 1.5 parts of milk powder, 0.15 part of pectinase, 0.075 part of lactobacillus delbrueckii, 0.02 part of serine, 2.5 parts of fruit juice and dough after primary fermentation, and stirring to prepare dough; the stirring speed is 215 r/min, and the stirring time is 30 min.
And 4, step 4: the second fermentation was carried out under the following conditions: the temperature is 24 ℃, the relative humidity is 75 percent, and the time is 5.5 hours, so that dough after the second fermentation is obtained;
and 5: baking and cooling the dough after the second fermentation to obtain a finished product. The baking time is 15min, and the baking temperature is 190 ℃.
Comparative example 7:
the comparative bread is prepared from the following raw materials in parts by weight:
12 parts of flour, 4 parts of wheat flour, 1.5 parts of milk powder, 1.5 parts of eggs, 2 parts of edible oil, 0.15 part of pectinase, 0.15 part of glutamine transaminase, 0.15 part of cellulase, 0.075 part of bifidobacterium, 0.075 part of yeast, 0.075 part of lactobacillus delbrueckii, 0.02 part of arginine, 0.02 part of alanine, 0.02 part of serine, 2.5 parts of fruit juice and 2.5 parts of distilled water.
Sieving flour and wheat flour. The fruit juice is mixed fruit juice of grapefruit and papaya orange in a mass ratio of 1: 1.
The preparation method of the bread in the comparative example comprises the following specific operation steps:
step 1: taking 12 parts of flour, 2 parts of edible oil, 0.075 part of yeast, 0.15 part of glutamine transaminase, 0.02 part of arginine, 4 parts of wheat flour, 1.5 parts of eggs, 0.15 part of cellulase, 0.075 part of bifidobacterium, 0.02 part of alanine, 1.5 parts of milk powder, 0.15 part of pectinase, 0.075 part of lactobacillus delbrueckii, 0.02 part of serine, 2.5 parts of fruit juice and 2.5 parts of distilled water by weight, and stirring to prepare dough; the stirring speed is 215 r/min, and the stirring time is 30 min.
Step 2: the fermentation was carried out under the following conditions: the temperature is 14 ℃, the relative humidity is 75%, and the time is 9 hours, so that fermented dough is obtained;
and step 3: baking and cooling the fermented dough to obtain a finished product. The baking time is 15min, and the baking temperature is 190 ℃.
Index rating for example and comparative bread:
50 volunteers were selected and appropriate amounts of bread for examples and comparative examples were tasted and scored. The scoring items include: color (15 points), appearance (15 points), tissue form (15 points), taste (30 points) and flavor (25 points), and the total is 100 points. The scores of 50 people for a particular item were averaged and reported in table 1, while the actual shelf lives of the example and comparative breads were also reported in table 1.
TABLE 1 index evaluation of the example and comparative example breads
Figure BDA0002279754780000141
As can be seen from Table 1, the color, shape, texture, taste, flavor and shelf life of examples 1 to 6 of the present invention are significantly improved as compared with those of comparative examples 1 to 7. Of examples 1-6, the sensory test and the shelf life performance of examples 3 and 6 were the best. Compared with comparative example 1 using an emulsifier, examples 1 to 6 not only greatly prolong the shelf life, but also have significant improvements in taste, flavor and the like. As can be seen from comparative examples 2 to 3, the content of each component of the present invention has an influence on the final sensory test and the shelf life. Similarly, it can be seen from comparative examples 4-5 that the process conditions of the three fermentations of the present invention also affected the final sensory test and the shelf life performance. As can be seen from comparative examples 6-7, the three fermentations and the three fermentation input components proposed by the present invention significantly affect the sensory test and the preservation period performance.
The bread provided by the invention does not need to be added with food emulsifier, and various hazards caused by excessive eating of human bodies, such as migraine, digestive tract diseases and the like, are avoided. The prepared bread improves the taste of the bread and increases the nutrient content, has the advantages of low calorie and high protein, and is suitable for patients with hypertension, hyperglycemia and hyperlipidemia and diabetes; the invention can effectively prolong the fresh-keeping period of the bread without using an emulsifier, effectively improve the baking quality of the bread, can be preserved at normal temperature, and has the advantages of convenient transportation, simple preservation, convenient eating and the like.
While the present invention has been described in detail with reference to the preferred embodiments, it should be understood that the above description should not be taken as limiting the invention. Various modifications and alterations to this invention will become apparent to those skilled in the art upon reading the foregoing description. Accordingly, the scope of the invention should be determined from the following claims.

Claims (10)

1. The bread with high nutrition and long fresh-keeping period is characterized by comprising the following raw materials in parts by weight: 8-16 parts of flour, 3-5 parts of wheat flour, 1-2 parts of milk powder, 1-2 parts of eggs, 1-3 parts of edible oil, 0.1-0.2 part of pectinase, 0.1-0.2 part of glutamine transaminase, 0.1-0.2 part of cellulase, 0.05-0.1 part of bifidobacterium, 0.05-0.1 part of yeast, 0.05-0.1 part of lactobacillus delbrueckii, 0.01-0.03 part of arginine, 0.01-0.03 part of alanine, 0.01-0.03 part of serine, 2-3 parts of fruit juice and 2-3 parts of distilled water.
2. The bread with high nutrition and long shelf life as claimed in claim 1, which is characterized by comprising the following raw materials in parts by weight: 12 parts of flour, 4 parts of wheat flour, 1.5 parts of milk powder, 1.5 parts of eggs, 2 parts of edible oil, 0.15 part of pectinase, 0.15 part of glutamine transaminase, 0.15 part of cellulase, 0.075 part of bifidobacterium, 0.075 part of yeast, 0.075 part of lactobacillus delbrueckii, 0.02 part of arginine, 0.02 part of alanine, 0.02 part of serine, 2.5 parts of fruit juice and 2.5 parts of distilled water.
3. The bread with high nutrition and long shelf life as claimed in claim 1, wherein the fruit juice is one or more of blueberry, lemon, mulberry, hawthorn, mango, honey peach, grapefruit, papaya orange.
4. The high nutrient shelf-life bread as claimed in claim 1 further comprising 1-3 parts of vegetable juice.
5. The bread as claimed in claim 3, wherein the vegetable juice is one or more of cucumber, green vegetable, carrot, celery, tomato.
6. A method for preparing a high nutritional shelf-life bread as claimed in any one of claims 1 to 5, comprising the steps of:
step 1: taking 8-16 parts of flour, 1-3 parts of edible oil, 0.05-0.1 part of yeast, 0.1-0.2 part of glutamine transaminase, 0.01-0.03 part of arginine and 2-3 parts of distilled water by weight parts, and stirring to prepare dough;
step 2: the first fermentation was carried out under the following conditions: the temperature is 12-16 ℃, the relative humidity is 70% -80%, and the time is 8-10 hours, so that dough after the first fermentation is obtained;
and step 3: taking 3-5 parts of wheat flour, 1-2 parts of eggs, 0.1-0.2 part of cellulase, 0.05-0.1 part of bifidobacterium, 0.01-0.03 part of alanine and dough after primary fermentation by weight parts, and stirring to prepare dough;
and 4, step 4: the second fermentation was carried out under the following conditions: the temperature is 22-26 ℃, the relative humidity is 70% -80%, and the time is 4-7 hours, so that dough after the second fermentation is obtained;
and 5: taking 1-2 parts of milk powder, 0.1-0.2 part of pectinase, 0.05-0.1 part of lactobacillus delbrueckii, 0.01-0.03 part of serine, 2-3 parts of fruit juice and dough obtained after secondary fermentation according to parts by weight, and stirring to prepare dough;
step 6: the third fermentation was carried out under the following conditions: the temperature is 32-36 ℃, the relative humidity is 70% -80%, and the time is 1-3 hours, so that dough after the third fermentation is obtained;
and 7: baking and cooling the dough after the third fermentation to obtain a finished product.
7. The method of making a high nutrient shelf-life bread as claimed in claim 6 wherein step 5 further includes adding 1-3 parts of vegetable juice simultaneously prior to stirring.
8. The method for preparing bread with high nutritive value and long fresh-keeping period as claimed in claim 6, wherein the flour and wheat flour are used after being sieved.
9. The method of making a high nutrient shelf-life bread as claimed in claim 6 wherein the stirring conditions are: the stirring speed is 200 and 230 revolutions per minute, and the stirring time is 20-40 min.
10. The method of making a high nutrient shelf-life bread as claimed in claim 6 wherein the baking conditions are: the baking time is 10-20min, and the baking temperature is 180-200 ℃.
CN201911145121.4A 2019-11-19 2019-11-19 Bread with high nutrition and long shelf life and preparation method thereof Pending CN110892907A (en)

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