CN111264592A

CN111264592A - Preparation method of beer yeast paste and maple sugar bread

Info

Publication number: CN111264592A
Application number: CN202010185700.8A
Authority: CN
Inventors: 洪文龙; 贾君; 刘涛滔; 樊金山; 宣文芳
Original assignee: Jiangsu Polytechnic College of Agriculture and Forestry
Current assignee: Jiangsu Polytechnic College of Agriculture and Forestry
Priority date: 2020-03-17
Filing date: 2020-03-17
Publication date: 2020-06-12

Abstract

The invention discloses a preparation method of beer yeast paste and maple sugar bread, which takes 2-2.5 parts of beer yeast paste, 100 parts of flour, 1.5-2 parts of dry yeast, 10-15 parts of eggs, 7-8.5 parts of maple sugar, 45-50 parts of water, 15-20 parts of white granulated sugar, 15-20 parts of butter and 1.5-2 parts of salt as raw materials and is prepared by the processes of making dough, shaping, proofing, baking and the like. The product of the invention has the functions of health, nutrition, health care, good taste and the like.

Description

Preparation method of beer yeast paste and maple sugar bread

Technical Field

The invention relates to a method for making bread, in particular to a method for preparing beer yeast paste and maple sugar bread.

Background

Bread is a favorite food in daily life. Bread is also written as flour and steamed stuffed bun, a food made by milling five cereals (generally wheat) and heating. The baked food is prepared by using wheat flour as a main raw material, using yeast, eggs, grease, sugar, salt and the like as auxiliary materials, adding water to prepare dough, and performing processes of cutting, forming, proofing, baking, cooling and the like.

The bread in the prior art has the following defects:

1. the sugar content is higher: the traditional snack bread needs to add more sugar in order to increase the taste and accelerate the fermentation, which is not good for the health of human body, especially for children and diabetics, and is easy to cause the decayed teeth and the blood sugar of the children to increase. 2. Insufficient functional components: the traditional snack bread contains more sugar and oil, has high energy, but basically has no functional ingredients, and is not attractive enough for different people. 3. Easy weight gaining: the traditional snack bread is a high-sugar and high-oil product, and the sugar and oil are very easy to grow fat due to the large intake of sugar and oil, so that many people loving beauty dare not to eat too much of the traditional product. 4. Insufficient flavor: the flavor of the traditional product is generally increased by adding decorations, and the decorations contain a large amount of sugar, oil and the like, so that the sugar content and the oil content of the product are further increased. 5. The sweet taste is single: the traditional product has sweet taste mainly from sucrose and starch invert sugar, has single sweet taste and no characteristics, and is hardly popular with the public. 6. The beer yeast paste is not used enough: a large amount of beer yeast paste is produced in China every year, and is basically discarded as waste, so that waste is caused.

Spent brewers yeast is a by-product of the beer industry and is produced in large quantities during the beer production process after the brewing process of main and after fermentation. Theoretically, 1-1.5 kg of dry brewer's yeast can be produced for every 1t of beer produced. Saccharomyces cerevisiae is a unicellular microorganism, and mainly comprises hydrocarbon, oxygen, nitrogen and phosphorus and a small amount of mineral elements. The dry beer yeast contains protein as high as 50%, 8 kinds of amino acids essential for human body in the ratio near the recommended ratio of food and agriculture organization, and is rich in vitamins, food fiber, mineral matter and other nutritious components. Therefore, the edible nutrient yeast is produced and added into grain food, can increase the protein titer of the grain food, improve the vitamin and mineral content in the food, can be used as a nutrient additive to be added into other food, and has certain effects on brain strengthening, beauty treatment, alcohol effect dispelling, diabetes treatment, liver gangrene prevention, liver function improvement, aging delay, blood pressure reduction and the like. Maple syrup is a natural product, contains no pigments or additives, and is derived from sap of maple. Maple syrup and its by-products are popular with consumers worldwide. The maple sugar has lower calorie than sucrose, fructose, corn sugar, etc., but contains much more calcium, magnesium and organic acid than other sugars, and the maple syrup has a calcium content of 10% higher than that of milk. Maple syrup contains significant amounts of zinc, iron and vitamin B complex components such as vitamin B1. In addition, 50 ml of maple syrup contained 4% of the recommended daily calcium intake, 3% of the recommended daily potassium intake, and 2% of the recommended daily intake of magnesium and riboflavin. Moreover, the nutrient components of the maple syrup are far from these. Recent research reports show that the maple sap contains polyphenol compounds (phenols and brass-like acids) and has obvious effects of resisting oxidation and improving sensory organs. The maple syrup is rich in nutrition, is smooth and sweet, and enables consumers to eat healthier everyday.

Disclosure of Invention

The purpose of the invention is as follows: the invention aims to provide beer yeast paste and maple sugar bread.

The invention also aims to provide a preparation method of the beer yeast paste and maple sugar bread.

The technical scheme is as follows: the invention provides a preparation method of beer yeast paste and maple sugar bread, which comprises the following steps:

(1) preparing beer yeast paste: the beer yeast paste has a very bitter taste and needs to be debitterized. The product is prepared by selecting yeast paste precipitated after beer is brewed for the first time, sealing the yeast paste in a container, and washing the yeast paste for 4 times. Adding one third of beer yeast paste into the container for the first time, adding an equal amount of clear water, leaving one third of space, and pouring out supernatant liquor after standing for 24 hours because the beer yeast paste still can be fermented and enough space is left; adding half of water into the bottle for the second time, continuously standing for 24 hours, and pouring out supernatant; adding half of water into the container for the third time, standing for 48 hours, and pouring out supernatant; and filling the container with water for the fourth time, standing for 48 hours, pouring out supernatant, and storing the beer yeast paste left at last for a long time. The yeast paste thus produced has no bitterness, and the activity of the yeast paste is still retained, and has the function of assisting the fermentation of bread.

(2) Pretreating maple sugar: mixing maple sugar, white sugar and water, stirring and dissolving;

(3) dough preparation: mixing the beer yeast paste, the flour, the dry yeast and the eggs in the step (1), adding the maple sugar pretreated in the step (2) after stirring, stirring until gluten is formed, adding butter and salt, and stirring until the gluten is expanded;

(4) standing: standing the dough for 15-25 min;

(5) shaping: dividing the dough into a plurality of green bodies, and standing for 10-15 min;

(6) and (3) proofing: the green body after standing is expanded to 2.5 to 3 times of the original volume;

(7) baking: baking the proofed bread;

(8) and (6) cooling.

Further, the beer yeast paste and the maple sugar bread comprise the following raw materials in parts by weight: 2-2.5 parts of beer yeast paste, 100 parts of flour, 1.5-2 parts of dry yeast, 10-15 parts of eggs, 7-8.5 parts of maple sugar, 45-50 parts of water, 15-20 parts of white granulated sugar, 15-20 parts of butter and 1.5-2 parts of salt.

Further, the beer yeast paste is 2.5 parts, the maple sugar is 7.5 parts, and the butter is 15 parts.

Further, the yeast paste is precipitated after the first brewing of beer.

Further, the fermentation conditions in the step (6) are that the temperature is 38-40 ℃, the humidity is 85-90%, and the fermentation time is 40-50 min.

The beer yeast paste contains a large amount of high-quality protein and abundant vitamins, and has certain effects of nourishing brain, caring skin, relieving alcoholism, treating diabetes, preventing liver gangrene, improving liver function, delaying aging, lowering blood pressure, etc. The maple sugar has lower calorie than sucrose, fructose, corn sugar, etc., but contains much more calcium, magnesium and organic acid than other sugars, and the maple syrup has a calcium content of 10% higher than that of milk. The beer yeast paste and the maple syrup are added into the bread, so that the nutritional value of the bread can be improved, and the unique mouthfeel is brought. And the pursuit of people for converting from the saturated food to green, pollution-free, safe, healthy and nutritional food can be met. And brings a new idea for the utilization of the beer yeast.

Has the advantages that: the bread produced by the invention has the following components: health, nutrition, health promotion, and good taste.

1. The fermentation time for making bread is obviously shortened: the fermentation time of bread made by a traditional rapid method is generally 50-60 minutes, and after the product is added with beer yeast paste and maple sugar, the fermentation time is reduced to 40-50 minutes, because the beer yeast paste contains a certain amount of yeast and amylase, and the maple sugar is more suitable for yeast eating than sucrose, so the fermentation time is favorably shortened by the factors.

2. The product of the invention has obviously increased nutrient components: since the added brewer's yeast paste contains a large amount of protein, the protein and amino acid content of the product increases significantly after these ingredients are added. The maple sugar contains a large amount of magnesium, zinc, iron, vitamin B1 and other vitamin B complex, so that trace elements in the product are increased. Therefore, the product has certain effects of strengthening brain, beautifying, dispelling the effects of alcohol, treating diabetes, preventing liver gangrene, improving liver function, delaying senility, reducing blood pressure and the like.

3. The product has good flavor: compared with blank products, single beer yeast paste products and single maple sugar products, the taste of the product of the invention is obviously improved.

4. The volume of the product is larger than that of other products: the combination of the beer yeast paste and the maple sugar is beneficial to the volume increase and the quality improvement of the bread.

5. In general, if the beer yeast paste is not debittered, the bitterness is strong and the beer yeast paste can not be used basically, the hop component in the beer yeast paste is eluted after the product is washed and fermented, and other bitter substances are washed by water, so that the flavor is also improved.

Drawings

FIG. 1 is a graph showing the effect of beer yeast powder addition on bread comprehensive score;

FIG. 2 is a graph showing the effect of maple syrup addition on bread composite score;

FIG. 3 is a graph showing the effect of butter addition on the overall bread score;

FIG. 4 is a graph showing the effect of salt addition on the overall bread score;

FIG. 5 is a projection of a response surface of brewers yeast and maple syrup interactively influencing the sensory evaluation value;

FIG. 6 is a projection of a response surface of brewers yeast and maple syrup interactively influencing the sensory evaluation value;

FIG. 7 is a curved projection of the response of brewer's yeast to butter interaction for sensory evaluation;

FIG. 8 is a projection of a response surface where brewer's yeast interacts with butter to influence sensory evaluation;

FIG. 9 is a projection of a response surface of maple syrup to butter interaction with sensory evaluation values;

FIG. 10 is a projection of a response surface of maple syrup to butter interaction with sensory evaluation values;

FIG. 11 is a projection of a response surface of beer yeast and maple syrup interacting with each other to influence specific volume;

FIG. 12 is a projection of a response surface of beer yeast and maple syrup interacting to influence specific volume;

FIG. 13 is a projection of a response surface of a specific value of interaction between brewer's yeast and butter;

FIG. 14 is a projection of a response surface of a specific value of interaction between brewer's yeast and butter;

FIG. 15 shows the projection of the response surface of the specific value of the interaction of maple syrup and butter;

FIG. 16 is a projection of a response surface of a specific value influenced by interaction of maple syrup and butter.

Detailed Description

Example 1

The bread preparation method of the embodiment comprises the following steps:

(1) preparing yeast paste powder: the beer yeast paste has a very bitter taste and needs to be debitterized. The product is prepared by selecting yeast paste precipitated after beer is brewed for the first time, sealing the yeast paste in a bottle, and washing the yeast paste for 4 times. Adding one third of beer yeast paste into a bottle for the first time, adding an equal amount of clear water, leaving one third of space, and pouring out supernatant liquor after standing for 24 hours because the beer yeast paste still can ferment and enough space is left; adding half of water into the bottle for the second time, continuously standing for 24 hours, and pouring out supernatant; adding half of water into the bottle for the third time, standing for 48 hours, and pouring out supernatant; and filling the bottle with water for the fourth time, standing for 48 hours, pouring out supernatant, and storing the finally remained beer yeast paste for a long time. The yeast paste thus produced has no bitterness, and the activity of the yeast paste is still retained, and has the function of assisting the fermentation of bread.

(2) Pretreating maple sugar: dissolving 7 parts of maple sugar, 15 parts of white granulated sugar and 45 parts of water together, and stirring until the white granulated sugar is dissolved.

(3) Dough preparation: 2 parts of beer yeast paste, 100 parts of flour, 1.5 parts of dry yeast and 10 parts of eggs are put into a stirring cylinder and are stirred slowly for mixing. Slowly adding the pretreated maple sugar, slowly stirring for 4min, and rapidly stirring for 5min until gluten is formed. Adding 15 parts of butter and 1.5 parts of salt, and stirring slowly for 1min and then quickly for 6min until the gluten is expanded.

(4) Standing: the dough was removed from the jar and allowed to stand on the bench for 25 min.

(5) Shaping: cutting the pre-fermented dough into 60 g/green bodies, then rounding, directly putting the green bodies on a baking tray with oil brushed at the bottom, standing for 15min, and making into a required shape, wherein the product is round.

(6) And (3) proofing: controlling the fermentation box at 40 deg.C and humidity of 90%, and fermenting for 50min to make the bread embryo expand to 3 times of original volume.

(7) Baking: taking out the proofed bread, brushing a layer of whole egg liquid on the surface with a brush, and baking for 15min at 205 deg.C on the upper fire and 190 deg.C on the lower fire.

(8) And (3) cooling: taking out the bread, naturally cooling to below 35 deg.C at room temperature, and packaging.

Example 2

The bread preparation method of the embodiment comprises the following steps:

(2) Pretreating maple sugar: 8.5 parts of maple sugar, 20 parts of white granulated sugar and 50 parts of water are dissolved together, and stirred until the white granulated sugar is dissolved.

(3) Dough preparation: 2.5 parts of beer yeast paste, 100 parts of flour, 2 parts of dry yeast and 15 parts of eggs are put into a stirring cylinder and are stirred slowly for mixing. Slowly adding 8.5 parts of pretreated maple sugar, slowly stirring for 2min, and rapidly stirring for 3min until gluten is formed. Adding 20 parts of butter and 2 parts of salt, and stirring slowly for 1min and then quickly for 4min until the gluten is expanded.

(4) Standing: the dough was removed from the jar and allowed to stand on the bench for 15 min.

(5) Shaping: cutting the pre-fermented dough into 60 g/green bodies, then rounding, directly putting the green bodies on a baking tray with oil brushed at the bottom, standing for 10min, and making into a required shape, wherein the product is round.

(6) And (3) proofing: controlling the fermentation box at 38 deg.C and humidity of 85%, and fermenting for 40min to make the bread embryo expand to 2.5 times of original volume.

(7) Baking: taking out the leavened bread, brushing a layer of whole egg liquid on the surface with a brush, and baking for 10min at 200 deg.C on the upper fire and 180 deg.C on the lower fire.

(8) And (3) cooling: taking out the bread, naturally cooling to below 30 deg.C at room temperature, and packaging.

Example 3

The bread preparation method of the embodiment comprises the following steps:

(2) Pretreating maple sugar: dissolving 7.5 parts of maple sugar, 17 parts of white granulated sugar and 47 parts of water together, and stirring until the white granulated sugar is dissolved.

(3) Dough preparation: 2.2 parts of beer yeast paste, 100 parts of flour, 1.7 parts of dry yeast and 13 parts of eggs are put into a stirring cylinder and are stirred slowly for mixing. And slowly adding 7.5 parts of pretreated maple sugar, slowly stirring for 3min, and quickly stirring for 4min until gluten is formed. Adding 16 parts of butter and 1.7 parts of salt, and stirring slowly for 1min and then quickly for 5min until the gluten is expanded.

(4) Standing: the dough was removed from the jar and allowed to stand on the bench for 17 min.

(5) Shaping: cutting the pre-fermented dough into 60 g/green bodies, then rounding, directly putting the green bodies on a baking tray with oil brushed at the bottom, standing for 12min, and making into a required shape, wherein the product is round.

(6) And (3) proofing: controlling the fermentation box at 39 deg.C and humidity of 87%, and fermenting for 45min to make the bread embryo expand to 2.7 times of original volume.

(7) Baking: taking out the proofed bread, brushing a layer of whole egg liquid on the surface with a brush, and baking for 12min at 204 deg.C and 185 deg.C.

(8) And (3) cooling: taking out the bread, naturally cooling to below 33 deg.C at room temperature, and packaging.

Example 4: performance testing

1 Single factor test results and analysis

1.1 Effect of beer Yeast powder on bread quality

According to the experimental design, 2.5%, 5%, 7.5%, 10% and 12.5% of beer yeast powder (the dosage of other components is 100% of flour, 1.5% of dry yeast, 10% of eggs, 15% of butter, 1.5% of salt, 7% of maple sugar, 15% of white granulated sugar and 45% of water) is respectively added, and a one-time fermentation method is adopted to make bread so as to determine the optimal dosage of the beer yeast powder when the nutritive value and the quality of the bread are not influenced, and then the sensory evaluation is carried out according to sensory evaluation standards and the specific ratio value is measured. The results are shown in FIG. 1.

As can be seen from FIG. 1, the sensory combination score showed a tendency to decrease as the amount of beer yeast powder added was gradually increased. With the increase of the beer yeast powder, the beer yeast maple syrup bread has the advantages of reduced specific volume, deepened color and luster, and larger quality reduction of internal organization structure, taste and flavor, etc. This is because the beer yeast powder affects the fermentation of yeast, so that the fermentation gas yield is reduced, and in addition, the beer yeast powder does not contain gluten, the dough does not have viscoelasticity due to the lack of gluten, and the gas generated by the yeast fermentation cannot be kept, so that the specific volume of the bread is affected. Comprehensive analysis shows that when the beer yeast powder consumption is 2.5%, the bread appearance is regular, the skin thickness is moderate, and the comprehensive quality is the best. With the increase of the using amount of the beer yeast powder, the internal tissue becomes rough, the taste is reduced, and the specific volume is reduced.

1.2 Effect of maple syrup on bread quality

According to the experimental design, 2.5%, 5%, 7.5%, 10% and 12.5% of maple syrup (the dosage of other components is 2% of beer yeast paste, 100% of flour, 1.5% of dry yeast, 10% of eggs, 15% of butter, 1.5% of salt, 15% of white granulated sugar and 45% of water) is respectively added, and a one-time fermentation method is adopted to make bread so as to determine the optimal dosage of maple syrup when the nutritive value and quality of the bread are not influenced. The results are shown in FIG. 2.

As a result, the sensory score of the bread gradually increases to a peak value and then gradually decreases with the increase of the addition amount of the maple syrup. When the maple syrup content is 7.5%, the sensory score is highest, and the maple syrup can be determined as the optimal addition amount. The reason for this phenomenon is that when the addition amount is insufficient, the prepared bread has insufficient sweetness, is light and tasteless; the addition of a proper amount of maple syrup can help to activate yeast and make bread have moderate sweetness; when the maple syrup is added in too much amount, the caramelization makes the bread skin color too dark and even black, and the bread taste too greasy, so the score is reduced.

1.3 Effect of butter addition on bread quality

According to the experimental design, 5%, 10%, 15%, 20% and 25% of butter (the dosage of other components: 2% of beer yeast paste, 100% of flour, 1.5% of dry yeast, 10% of eggs, 1.5% of salt, 15% of white granulated sugar, 45% of water and 7% of maple sugar) is respectively added, and a one-time fermentation method is adopted to prepare the bread so as to determine the optimal dosage of the butter when the nutritive value and the quality of the bread are not influenced. The results are shown in FIG. 3.

As a result, it has been found that the more butter is added as a flavor-enhancing and dough-aging-delaying action, the better the butter is, the more fat it is added affects the taste and the health of human body, and the more butter is, the less water content is, the more osmotic pressure is increased and the yeast activity is affected. When the addition amount is insufficient, the bread milk has insufficient flavor, insufficient expansion rate and poor taste. Therefore, the sensory score of the bread will increase first and then decrease, and the highest peak value is reached when the addition amount is 15%. Therefore, the optimal addition amount of butter is 15%, and the bread quality is the best at this time.

1.4 influence of salt addition on bread quality

According to the experimental design, 0.5%, 1%, 1.5%, 2% and 2.5% of salt (the dosage of other components: 2% of beer yeast paste, 100% of flour, 1.5% of dry yeast, 10% of eggs, 15% of white granulated sugar, 45% of water, 7% of maple sugar and 15% of butter) is respectively added, and a one-time fermentation method is adopted to prepare the bread so as to determine the optimal dosage of the salt when the nutritional value and the quality of the bread are not influenced. The results are shown in FIG. 4.

As a result, it was found that the sensory score of bread increased and then decreased with the increase of the amount of salt added, and reached a peak at 1.5%, at which time the bread quality was the best, so that the amount of salt added was 1.5%. The reason for this is that salt affects the quality of bread mainly in seasoning and regulating yeast growth and fermentation by osmotic pressure, and affects gluten formation. When the addition amount of the salt is too much, the yeast activity is influenced by higher osmotic pressure, and the bread quality is further reduced; in bread with salt content over 2%, bitter taste is slightly felt, resulting in decreased sensory evaluation.

2 response surface optimization experiment

Each set of experiments was repeated 3 times as shown in table 1: according to the single-factor test result, the sense and specific volume are taken as indexes, the main influencing factors are beer yeast powder (A), maple syrup (B) and butter (C), and a 3-factor 3-level Box-Behnke design is adopted.

Table 1 response surface test factor level table

2.1 response surface Experimental design and results

TABLE 2 response surface test design and results

Serial number	Beer yeast	Maple syrup	Butter oil	Sense organ	Specific volume
							1	0	1	1	24	2.84
2	0	0	0	25	3.51
						3	-1	-1	0	23	3.33
4	0	-1	-1	22	3.46
						5	1	0	-1	20	2.86
6	1	-1	0	21	2.83
						7	0	0	0	25	3.46
8	-1	0	-1	22	3.37
						9	0	0	0	25	3.44
10	1	1	0	23	2.84
						11	1	0	1	22	2.76
12	0	-1	1	23	2.97
						13	-1	0	1	22	2.89
14	-1	1	0	21	3.23
						15	0	0	0	25	3.41
16	0	1	-1	22	3.32
						17	0	0	0	25	3.44

2.1.1 establishment of regression model

Analyzing the data in the table by Design Expert 8.0 software to obtain a result table and a quadratic regression equation between 3 influencing factors and sensory response values:

y (sensory) 24.80-0.25A + 0.12B + 0.63C + 1.00A B + 0.5A C + 0.25B C-2.02A 2-0.77B 2-1.28C 2

Y (specific volume) 3.42-0.052A-0.026B-0.071C-0.020A B +0.090

*A*C-0.087*B*C-0.13*A2-0.072*B2-0.17*C2

Table 3 Design Expert 8.0 software processing results table (sensory)

Denotes the statistical result p<0.05, significant; indicates the statistical result p<0.01, very significant. From the data analysis of the table, it follows that p0.0004 represents the model of the resulting regression equation to be extremely significant. The mismatching detection p is not significant when 0.4028 is larger than 0.05, which indicates that the regression model is more ideal and has higher credibility. In addition, the sensory score model determines the coefficient R²0.9610, adjusting the decision coefficient R²And the Adj is 0.9109, which shows that the model has good fitting degree and small error and can be used for analyzing and predicting the formulation of the beer yeast maple syrup bread.

2.1.2 specific volume analysis

TABLE 4 Design Expert 8.0 software processing results Table (specific volume)

Indicates statistical result p <0.05, significant; indicates statistics p <0.01, very significant.

Specific volume scoring model p<0.0001, extremely remarkable, and the value of the mismatching item P is 0.0015, which shows that the test model is reasonably established, the test design is feasible, and the multinomial regression equation model can accurately reflect the influence of beer yeast, maple syrup and butter on the specific volume. In addition, the specific volume scoring model determines the coefficient R²0.9744, adjusting the decision coefficient R²And Adj is 0.9415, which shows that the model has better fitting degree and smaller error and can be used for the analysis and prediction of the bread formula.

2.1.3 Multi-factor interaction analysis

As can be seen from fig. 6, as the addition amount of maple syrup increases, the sensory evaluation of the bread first becomes a curve higher and then lower; when the addition amount of the lager brewing yeast is gradually increased, the sensory score is also increased to a peak value and then gradually decreased. The contour diagram shows a similar ellipse, which shows that 2 factors of maple syrup addition and beer yeast addition have certain interaction, and the beer yeast addition has relatively obvious influence on the bread sensory evaluation.

As can be seen from fig. 8, as the amount of added butter increased, the sensory evaluation of the bread was a curve first higher and then lower; when the addition amount of the lager brewing yeast is gradually increased, the sensory score is also increased to a peak value and then gradually decreased. The contour plot shows an ellipse-like plot, which indicates that 2 factors of butter addition and beer yeast addition have certain interaction, and the influence of the beer yeast addition on the bread sensory evaluation is relatively obvious.

As can be seen from fig. 10, as the addition amount of maple syrup increases, the sensory evaluation of the bread first becomes a curve higher and then lower; as the amount of butter added was increased gradually, the sensory score also increased to a peak and then decreased gradually. The contour plot shows an ellipse-like plot, which indicates that 2 factors of maple syrup addition and butter addition have certain interaction, and the influence of butter addition on the bread sensory evaluation is relatively significant.

As can be seen from fig. 12, as the addition amount of maple syrup increases, the specific volume of the bread is a curve from high to low; when the addition amount of the beer yeast is gradually increased, the specific volume is also increased to a peak value and then gradually decreased. The contour plot shows an ellipse-like plot, which shows that 2 factors of maple syrup addition and beer yeast addition have certain interaction, and the beer yeast addition has a relatively significant effect on the bread specific volume.

As can be seen from FIG. 14, as the addition amount of brewer's yeast increased, the specific volume of the bread was a curve from high to low; when the addition amount of butter is gradually increased, the specific volume is also increased to a peak value and then gradually decreased. The contour plot shows an ellipse-like plot, which indicates that 2 factors of beer yeast addition and butter addition have certain interaction, and the influence of butter addition on the bread specific volume is relatively obvious.

As can be seen from fig. 16, as the addition amount of maple syrup increases, the specific volume of the bread first increases and then decreases to form a curve; when the addition amount of butter is gradually increased, the specific volume is also increased to a peak value and then gradually decreased. The contour plot shows an ellipse-like plot, indicating that 2 factors of maple syrup addition and butter addition have certain interaction, while the butter addition has a relatively significant effect on bread specific volume.

Claims

1. A preparation method of beer yeast paste and maple sugar bread is characterized in that: the method comprises the following steps:

(1) preparing beer yeast paste: sealing the beer yeast paste in a container, washing for 4 times, adding one third of the beer yeast paste in the container for the first time, adding the same amount of clear water, leaving one third of the space, standing, and pouring out supernatant; adding half of water into the container for the second time, continuously standing, and pouring out supernatant; adding half of water into the container for the third time, standing and pouring out supernatant; filling the container with water for the fourth time, standing, and pouring out supernatant;

(4) standing: standing the dough for 15-25 min;

(7) baking: baking the proofed bread;

(8) and (6) cooling.

2. The method for preparing beer yeast paste and maple sugar bread according to claim 1, characterized in that: the beer yeast paste and the maple sugar bread comprise the following raw materials in parts by weight: 2-2.5 parts of beer yeast paste, 100 parts of flour, 1.5-2 parts of dry yeast, 10-15 parts of eggs, 7-8.5 parts of maple sugar, 45-50 parts of water, 15-20 parts of white granulated sugar, 15-20 parts of butter and 1.5-2 parts of salt.

3. The method for preparing beer yeast paste and maple sugar bread according to claim 2, characterized in that: 2.5 parts of beer yeast paste, 7.5 parts of maple sugar and 15 parts of butter.

4. The method for preparing beer yeast paste and maple sugar bread according to claim 1, characterized in that: and selecting the yeast paste precipitated after the beer is brewed for the first time.

5. The method for preparing beer yeast paste and maple sugar bread according to claim 1, characterized in that: the fermentation conditions in the step (6) are that the temperature is 38-40 ℃, the humidity is 85-90%, and the fermentation is carried out for 40-50 min.