CN111838249B - 一种复合菌种发酵面包的制备工艺 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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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
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
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- A21D2/36—Vegetable material
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- A—HUMAN NECESSITIES
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- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
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- A—HUMAN NECESSITIES
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
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- Life Sciences & Earth Sciences (AREA)
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Abstract
本发明公开了一种复合菌种发酵面包的制备工艺,具体包括以下步骤:(1)称取原材料;(2)面团的制备;(3)发酵;(4)烤制,即得面包。本发明提供了一种复合菌种发酵面包的制备工艺,利用本发明方法制得的冷冻面团产品在烹饪之前无需解冻和长时间发酵,节省了烹饪时间,提高了使用方便性,并添加了酒酿与黄豆粉等风味物质,面包更加松软味美,具有更高的营养价值。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种复合菌种发酵面包的制备工艺。
背景技术
面包是一种利用五谷(大多数情况下为麦类)来磨成粉并加以发酵后烘焙而成的食物。面包主要以全麦粉制成,混合以鸡蛋黄油等辅料,再加入白糖盐巴和奶粉等调味物质,加水混合调制做出面团。面团中还必须要加入发酵剂,最常见便是酵母菌。在面团成型后使用烤箱或烤炉等对之进行烘烤,便可以得到成品而美味的面包。
除了可即食的烘焙面包外,目前市面上还有一类冷冻面团产品,冷冻面团在食用前必须经过烹饪,与普通的烘焙面包产品相比,冷冻面团不会在储存过程中出现老化现象。冷冻技术使冷冻食品的保存时间大幅延长,为消费者提供了方便。目前,冷冻面团产品已涉及到了从生面团到烤面包或烘焙产品,从化学发酵面团到酵母发酵面团,从白面粉面团到全谷物面团,从小麦面粉面团到其他谷物面团,包括玉米、高粱和其他五谷。冷冻面团产品可用于制作小圆面包、百吉饼、羊角面包、恰巴塔、意大利面包、比萨面包皮等多类产品。然而,冷冻面团产品一般为冷冻储藏食品,绝大多数冷冻面团在烹饪前都需要解冻和长时间的醒发时间,否则直接从冷冻状态进行烹饪时,很难生产出合格的产品。
因此,如何制作出无需解冻和长时间发酵,可即时烹饪的冷冻生面团产品,一直是困扰面类产品行业的一个技术难题。
发明内容
有鉴于此,本发明提供了一种复合菌种发酵面包的制备工艺,利用本发明方法制得的冷冻面团产品在烹饪之前无需解冻和长时间发酵,节省了烹饪时间,提高了使用方便性,并添加了酒酿与黄豆粉等风味物质,面包更加松软味美,具有更高的营养价值。
为了实现上述目的,本发明采用如下技术方案:
一种复合菌种发酵面包的制备工艺,其特征在于,具体包括以下步骤:
(1)称取原材料:按重量份计,大米粉140~200份、谷朊粉70~100份,水100~130份、绵白糖40~60份、甜酒酿40~60份、奶粉5~15份、面包改良剂1~3份、黄油10~20份、食盐2~4份、鸡蛋40~60份、复合菌粉10~15份、大豆粉4~6份、大豆卵磷脂2~4份,硬脂酰乳酸钠1~2份;
(2)面团的制备:将所述大米粉、所述大豆粉、所述绵白糖、所述奶粉、所述复合菌粉、所述大豆卵磷脂、所述硬脂酰乳酸钠、所述面包改良剂和所述谷朊粉低速搅拌均匀,然后加入所述水、所述盐、所述甜酒酿和所述鸡蛋继续低速搅拌5~10min后,进行中速搅拌,成团后,再加入所述黄油高速搅拌10~20min后,打出面筋,即得所述面团;
(3)发酵:将所述面团发酵2~3h后,分成若干小面团,转移至~18~~20℃冻藏,制得冷冻面团,备用;
(4)将所述冷冻面团置于烤炉中进行烤制,烤制完成后出炉冷却,即得面包。
本发明面包的制作工艺,首先在原材料上加入酒酿与黄豆粉等风味物质,提高了面包的营养价值;其次,本发明通过采用复合菌粉在冷冻前进行发酵,使得冷冻面团产品在烹饪之前无需解冻和长时间发酵,并且通过菌种之间进行复配,可以保持菌种在冷冻期间的活性,保证面包的口感;此外,通过添加复配的面包改良剂,该改良剂可保护冷冻面团的菌种活性,改善面团的流变性能,并使冷冻面团经冷藏后可制作出较佳品质的面包;乳化剂采用大豆卵磷脂和硬脂酰乳酸钠复配,与传统单个使用该乳化剂相比,对于冷冻面团制作大米面包,有着非常明显的增加面包比容的效果,也会提升面包持水性的作用。
优选地,所述复合菌粉包括:弯曲乳杆菌、嗜热链球菌、酿酒酵母粉、产朊假丝酵母菌和生香酵母菌。
优选地,所述所述弯曲乳杆菌、所述嗜热链球菌、所述酿酒酵母粉、所述产朊假丝酵母菌和所述生香酵母菌的质量比为1:(1~3):(0.1~1):(0.1~1):(0.1~3)。
本发明复合菌粉(均为市售菌粉)模拟传统发酵剂的天然混菌体系,能够赋予面包独特而丰富的传统风味,弥补现有发酵剂风味不足的缺陷;本发明复合菌粉中的菌种的协同作用,能充分地利用碳源和氮源,产生多种营养物质和有益的次级代谢产物,利于人体吸收和利用;同时产品的感官品质得到提高,赋予面包更加丰富的风味和香醇的口感,尤其微生物间的协同作用促进挥发性风味物质的生成,充分还原面包的特征性风味。
优选地,所述面包改良剂为海藻糖、黄原胶、谷氨酰胺转氨酶和磷酸二氢钠按照质量比0.8:0.1:0.2:1.3混合而成。
本发明提供的冷冻面团改良剂,与传统改良剂相比,可以保护冷冻面团中的菌种活性,改善面团的流变性能,使冷冻面团在低温冷藏后用制作的面包表皮光滑度高,降低冷冻面团在冻藏过程中的劣变速度。
优选地,步骤(2)所述低速搅拌的转速为30~50rpm,所述中速搅拌的转速为80~120rpm,所述高速搅拌的转速为150~180rpm。
优选地,步骤(2)所述成团的搅拌时间为20~30min。
优选地,步骤(3)所述发酵的温度为28~35℃,湿度为50~70%。
优选地,步骤(3)所述的冷藏之前需先进行冷冻,步骤为:冷冻的终温是-35~-40℃,冷冻降温的速率为-4~-6℃/min,当面团中心温度降到-18~-20℃时,转移进行冷藏。
面包冷冻速率不宜过快或者过慢,过慢细胞外水首先形成冰,会导致细胞失水或者萎缩,从而使蛋白质变性,并且同温下水的蒸汽压高于冰,在蒸气压的作用下细胞内的水向胞外的冰晶移动,会对细胞造成机械损坏;速率过快会对面团的加工性能产生影响,所以合适的降温速率对面包的制作具有重要意义。
优选地,步骤(4)所述烤制的温度为底火180~200℃、面火140~160℃,烤制时间10~20min,表面涂饰后即得所述面包。
经由上述的技术方案可知,与现有技术相比,本发明的有益效果如下:本发明提供了一种复合菌种发酵面包的制备工艺,利用本发明方法制得的冷冻面团产品在烹饪之前无需解冻和长时间发酵,节省了烹饪时间,提高了使用方便性,并且本发明采用大米粉代替传统的高筋粉,并添加了酒酿与黄豆粉等风味物质,在能到达到传统面包外观、结构等性能的基础上,使得面包更加松软味美,具有更高的营养价值。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
一种复合菌种发酵面包的制备工艺,具体包括以下步骤:
(1)称取原材料:按重量份计,大米粉140份、谷朊粉70份,水100份、绵白糖40份、甜酒酿40份、奶粉5份、面包改良剂1份、黄油10份、食盐2份、鸡蛋40份、复合菌粉10份、大豆粉4份、大豆卵磷脂2份,硬脂酰乳酸钠1份;复合菌粉为弯曲乳杆菌、嗜热链球菌、酿酒酵母粉、产朊假丝酵母菌和生香酵母菌按质量比1:1:0.1:0.1:0.1混合所得;
(2)面团的制备:将大米粉、大豆粉、绵白糖、奶粉、复合菌粉、大豆卵磷脂、硬脂酰乳酸钠、面包改良剂和谷朊粉30~50rpm低速搅拌均匀,然后加入水、盐、甜酒酿和鸡蛋继续30~50rpm低速搅拌5~8min后,进行80~120rpm中速搅拌,成团后,再加入黄油150~180rpm高速搅拌10~20min后,即得所述面团;
(3)发酵:将面团在28℃,湿度为50%发酵2h后,分成若干小面团,冷冻后,转移至-18~-20℃冻藏,制得冷冻面团,备用;
(4)冷冻面团放置7个月后,将冷冻面团置于烤炉中进行烤制,烤制的温度为底火180~200℃、面火140~160℃,烤制时间10~20min,烤制完成后出炉冷却,即得面包。
实施例2
一种复合菌种发酵面包的制备工艺,具体包括以下步骤:
(1)称取原材料:按重量份计,大米粉200份、谷朊粉100份,水130份、绵白糖60份、甜酒酿60份、奶粉15份、面包改良剂3份、黄油20份、食盐4份、鸡蛋60份、复合菌粉15份、大豆粉6份、大豆卵磷脂4份,硬脂酰乳酸钠2份;复合菌粉为弯曲乳杆菌、嗜热链球菌、酿酒酵母粉、产朊假丝酵母菌和生香酵母菌按质量比1:3:1:1:3混合所得;
(2)面团的制备:将大米粉、大豆粉、绵白糖、奶粉、复合菌粉、大豆卵磷脂、硬脂酰乳酸钠、面包改良剂和谷朊粉30~50rpm低速搅拌均匀,然后加入水、盐、甜酒酿和鸡蛋继续30~50rpm低速搅拌5~8min后,进行80~120rpm中速搅拌,成团后,再加入黄油150~180rpm高速搅拌10~20min后,即得所述面团;
(3)发酵:将面团在35℃,湿度为70%发酵2h后,分成若干小面团,冷冻后,转移至-18~-20℃冻藏,制得冷冻面团,备用;
(4)冷冻面团放置2个月后,将冷冻面团置于烤炉中进行烤制,烤制的温度为底火180~200℃、面火140~160℃,烤制时间10~20min,烤制完成后出炉冷却,即得面包。
实施例3
一种复合菌种发酵面包的制备工艺,具体包括以下步骤:
(1)称取原材料:按重量份计,大米粉150份、谷朊粉80份,水120份、绵白糖50份、甜酒酿50份、奶粉10份、面包改良剂3份、黄油25份、食盐4份、鸡蛋50份、复合菌粉15份、大豆粉6份、大豆卵磷脂4份,硬脂酰乳酸钠2份;复合菌粉为弯曲乳杆菌、嗜热链球菌、酿酒酵母粉、产朊假丝酵母菌和生香酵母菌按质量比1:30.5:1:2混合所得;
(2)面团的制备:将大米粉、大豆粉、绵白糖、奶粉、复合菌粉、大豆卵磷脂、硬脂酰乳酸钠、面包改良剂和谷朊粉30~50rpm低速搅拌均匀,然后加入水、盐、甜酒酿和鸡蛋继续30~50rpm低速搅拌5~8min后,进行80~120rpm中速搅拌,成团后,再加入黄油150~180rpm高速搅拌10~20min后,即得所述面团;
(3)发酵:将面团在30℃,湿度为60%发酵3h后,分成若干小面团,冷冻后,转移至-18~-20℃冻藏,制得冷冻面团,备用;
(4)冷冻面团放置4个月后,将冷冻面团置于烤炉中进行烤制,烤制的温度为底火180~200℃、面火140~160℃,烤制时间10~20min,烤制完成后出炉冷却,即得面包。
实施例4
一种复合菌种发酵面包的制备工艺,具体包括以下步骤:
(1)称取原材料:按重量份计,大米粉160份、谷朊粉90份,水130份、绵白糖50份、甜酒酿50份、奶粉10份、面包改良剂2份、黄油25份、食盐4份、鸡蛋50份、复合菌粉15份、大豆粉5份、大豆卵磷脂4份,硬脂酰乳酸钠2份;复合菌粉为弯曲乳杆菌、嗜热链球菌、酿酒酵母粉、产朊假丝酵母菌和生香酵母菌按质量比1:30.5:1:2混合所得;
(2)面团的制备:将大米粉、大豆粉、绵白糖、奶粉、复合菌粉、大豆卵磷脂、硬脂酰乳酸钠、面包改良剂和谷朊粉30~50rpm低速搅拌均匀,然后加入水、盐、甜酒酿和鸡蛋继续30~50rpm低速搅拌5~8min后,进行80~120rpm中速搅拌,成团后,再加入黄油150~180rpm高速搅拌10~20min后,即得所述面团;
(3)发酵:将面团在30℃,湿度为60%发酵3h后,分成若干小面团,冷冻后,转移至-18~-20℃冻藏,制得冷冻面团,备用;
(4)冷冻面团放置6个月后,将冷冻面团置于烤炉中进行烤制,烤制的温度为底火180~200℃、面火140~160℃,烤制时间10~20min,烤制完成后出炉冷却,即得面包。
对比例1
将实施例1复合菌粉替换为传统酵母菌,其它原料及步骤与实施例相同。
对比例2
将采用传统制备方法,在烘烤前进行解冻和醒发,菌种为传统酵母菌,其它原料配比与实施例1相同。
对比例3
不添加面包改良剂,冷冻面团直接进行烘烤,其它原料及步骤与实施例相同。
对比例4
不添加大豆卵磷脂,其它原料及步骤与实施例相同。
对比例5
不添加硬脂酰乳酸钠,其它原料及步骤与实施例相同。
对实施例1-4和对比例1-5进行检测分析,口感外观评价参照GT/T14611-2008《小麦粉面包烘焙品质试验法》附录A中国农科院《面包烘焙品质评分标准》对试验面包进行感官评价,结果转换为10分制,结果见表1;
表1实施例1-4和对比例1-3面包的评价结果
外观 | 香气 | 比容 | 组织结构 | 口感 | 粘着性 | |
实施例1 | 9 | 9 | 9 | 10 | 10 | 9 |
实施例2 | 9 | 9 | 9 | 10 | 10 | 10 |
实施例3 | 10 | 9 | 9 | 10 | 10 | 9 |
实施例4 | 9 | 9 | 9 | 10 | 10 | 10 |
对比例1 | 8 | 5 | 5 | 5 | 5 | 5 |
对比例2 | 9 | 9 | 8 | 9 | 8 | 9 |
对比例3 | 7 | 8 | 6 | 7 | 6 | 6 |
对比例4 | 8 | 8 | 5 | 7 | 7 | 7 |
对比例5 | 8 | 8 | 5 | 7 | 7 | 7 |
由表1数据可知,根据实施例1和对比例1-2可知,本发明菌剂与传统菌剂相比,赋予面包更加丰富的风味和香醇的口感,且进行冷冻之后可直接进行烤制,无论在外观、口感还是结构等方面均可以达到较优的性能;并且根据实施例1与对比例3数据可知,本发明提供的冷冻面团改良剂,与传统改良剂相比,可以保护冷冻面团中的菌种活性,改善面团的流变性能,使冷冻面团在低温冷藏后用制作的面包表皮光滑度高,降低冷冻面团在冻藏过程中的劣变速度,延长保质时间;据实施例1与对比例4-5数据可知,乳化剂采用大豆卵磷脂和硬脂酰乳酸钠复配,与传统单个使用该乳化剂相比,对于冷冻面团制作大米面包,有着非常明显的增加面包比容的效果。
对所公开的实施例的上述说明,使本领域专业技术人员能够实现或使用本发明。对这些实施例的多种修改对本领域的专业技术人员来说将是显而易见的,本文中所定义的一般原理可以在不脱离本发明的精神或范围的情况下,在其它实施例中实现。因此,本发明将不会被限制于本文所示的这些实施例,而是要符合与本文所公开的原理和新颖特点相一致的最宽的范围。
Claims (5)
1.一种复合菌种发酵面包的制备工艺,其特征在于,具体包括以下步骤:
(1)称取原材料:按重量份计,大米粉140~200份、谷朊粉70~100份,水100~130份、绵白糖40~60份、甜酒酿40~60份、奶粉5~15份、面包改良剂1~3份、黄油10~20份、食盐2~4份、鸡蛋40~60份、复合菌粉10~15份、大豆粉4~6份,大豆卵磷脂2~4份,硬脂酰乳酸钠1~2份;所述复合菌粉包括质量比为1:(1~3):(0.1~1):(0.1~1):(0.1~3)的弯曲乳杆菌、嗜热链球菌、酿酒酵母粉、产朊假丝酵母菌和生香酵母菌;所述面包改良剂为海藻糖、黄原胶、谷氨酰胺转氨酶和磷酸二氢钠按照质量比0.8:0.1:0.2:1.3混合而成;
(2)面团的制备:将所述大米粉、所述大豆粉、所述绵白糖、所述奶粉、所述复合菌粉、所述大豆卵磷脂、所述硬脂酰乳酸钠、所述面包改良剂和所述谷朊粉低速搅拌均匀,然后加入所述水、所述食盐、所述甜酒酿和所述鸡蛋继续低速搅拌5~8min后,进行中速搅拌,成团后,再加入所述黄油高速搅拌10~20min后,即得所述面团;
(3)发酵:将所述面团发酵2~3h后,分成若干小面团,转移至-18~-20℃冻藏,制得冷冻面团,备用;
(4)将所述冷冻面团置于烤炉中进行烤制,烤制完成后出炉冷却,即得面包。
2.根据权利要求1所述的一种复合菌种发酵面包的制备工艺,其特征在于,步骤(2)所述低速搅拌的转速为30~50rpm,所述中速搅拌的转速为80~120rpm,所述高速搅拌的转速为150~180rpm。
3.根据权利要求1所述的一种复合菌种发酵面包的制备工艺,其特征在于,步骤(3)所述发酵的温度为28~35℃,湿度为50~70%。
4.根据权利要求1所述的一种复合菌种发酵面包的制备工艺,其特征在于,步骤(3)冷藏之前需先进行冷冻,步骤为:冷冻的终温是-35~-40℃,冷冻降温的速率为-4~-6℃/min,当面团中心温度到-18~-20℃时,转移进行冷藏。
5.根据权利要求1所述的一种复合菌种发酵面包的制备工艺,其特征在于,步骤(4)所述烤制的温度为底火180~200℃、面火140~160℃,烤制时间10~20min,表面涂饰后冷却后即得所述面包。
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