CN112471209A

CN112471209A - Preparation method of toasted bread

Info

Publication number: CN112471209A
Application number: CN202011348790.4A
Authority: CN
Inventors: 张培涛; 顾伟; 付正春
Original assignee: Shanghai Likunlou Food Co ltd
Current assignee: Shanghai Likunlou Food Co ltd
Priority date: 2020-11-26
Filing date: 2020-11-26
Publication date: 2021-03-12
Anticipated expiration: 2040-11-26
Also published as: CN112471209B

Abstract

The application relates to the field of food, and particularly discloses a preparation method of toast bread, which comprises the following steps: s1, preparing bread blanks, cutting off the surface skin of the side edges of the bread blanks, coating protective liquid, drying the protective liquid by 20-35% and curing to form a protective layer to obtain coating bread blanks; s2, cutting the bread blank with the coating obtained in the step S1, and then vacuum-sealing the cut bread blank with a deoxidizing agent into a packaging bag to obtain toasted bread; the protective solution is prepared from the following raw materials in parts by weight: 25-35 parts of bacterial cellulose, 2-5 parts of nano starch, 3-7 parts of lecithin, 1-3 parts of a film forming agent and 150 parts of water; has the advantage of improving the edible taste of toast.

Description

Preparation method of toasted bread

Technical Field

The present application relates to the field of food products, and more particularly, it relates to a method for preparing toast bread.

Background

The bread is convenient to eat and is popular with consumers, and has become a breakfast food due to rich nutrition and unique flavor, wherein the bagged toast is particularly popular.

In the preparation process of the bagged toast, the toast bread is cut and then bagged to obtain finished products after the toast blank is baked, the finished products are delivered to various supermarkets for sale, the toast bread produced in factory cannot adjust baking temperature and time according to the fermentation condition of dough in real time due to the setting of a production line program, so that part of bread is easy to be heated in the baking process, the moisture loss is serious, the edible taste of the bread skin is harder than that of the bread inner core, the instant taste is poorer, therefore, part of people do not like the toast skin of the toast bread after baking, but the toast surface with the toast skin cut off is hardened again due to dehydration, and the taste of the toast bread is influenced.

Disclosure of Invention

In order to improve the edible mouthfeel of toasted bread, the application provides a preparation method of toasted bread.

In a first aspect, the application provides a preparation method of toast bread, which adopts the following technical scheme:

a preparation method of toasted bread comprises the following steps:

s1, preparing bread blanks, cutting off the surface skin of the side edges of the bread blanks, coating protective liquid, drying the protective liquid by 20-35% and curing to form a protective layer to obtain coating bread blanks;

s2, cutting the bread blank with the coating obtained in the step S1, and then vacuum-sealing the cut bread blank with a deoxidizing agent into a packaging bag to obtain toasted bread;

the protective solution is prepared from the following raw materials in parts by weight: 25-35 parts of bacterial cellulose, 2-5 parts of nano starch, 3-7 parts of lecithin, 1-3 parts of a film forming agent and 150 parts of water.

By adopting the technical scheme, after the bread blank is prepared, the lateral epidermis of the bread blank is cut off, then the protective liquid is coated, the protective liquid has high water retention and water retention, the drying degree of the protective liquid is limited, the protective liquid is molded and has high water content, and the protective layer is prevented from being in a hard edible mouthfeel state; the toasted bread prepared by the method has no influence on the edible taste due to the surface of the toasted bread, and the toasted bread has no dehydration and hardening condition due to the removal of the surface, so that the toasted bread is ensured to have good edible taste.

The bacterial cellulose and the nano starch are matched to form a compact hollow net structure, so that water loss in the protective layer is avoided, the protective layer has higher water retention and water retention, the bacterial cellulose has good water absorption and water retention, the bacteria cellulose is in a staggered and dispersed structure, pores are formed between the bacterial cellulose, the nano starch is filled into the pores of the bacterial cellulose, the nano starch absorbs water and swells to expand the volume, the pores formed between the bacterial cellulose are filled, a channel for water circulation is blocked through the filling effect of the pores, the two self higher water absorption are matched, the prepared protective layer has higher water retention, the protective layer has better edible mouthfeel through higher water content in the protective layer, and the prepared toast bread has better edible mouthfeel.

The bacterial cellulose, the lecithin and the film forming agent are matched, so that the water retention of the protective layer is further improved, and the protective layer is prevented from losing water and is hard in edible mouthfeel; the bacterial cellulose can form bacterial cellulose gel due to high water absorption, the bacterial cellulose gel is composed of water molecules, lecithin has hydrophilic and lipophilic properties, the hydrophilic end of the lecithin is arranged towards one end close to the bacterial cellulose, and the hydrophobic end of the lecithin is arranged towards one end far away from the bacterial cellulose gel, so that the hydrophobic end of the lecithin is arranged towards one side far away from toasted bread, and a film-forming agent is matched to form a hydrophobic film on the surface of a protective layer, so that water in the external environment is prevented from entering, water in the internal environment is prevented from losing, and the protective layer has high water retention; the water content of the toasted bread is far lower than that of the bacterial cellulose gel, so that the hydrophobic base of the lecithin close to the bread faces to the bread, the formed hydrophobic membrane can prevent water in the protective layer from entering the toasted bread, the water content of the protective layer is ensured, the protective layer has good edible taste, and the toasted bread has good edible taste.

Preferably, the protective solution is prepared by the following method:

s11, weighing bacterial cellulose, mixing with water, adding nano starch, and continuously performing magnetic stirring to obtain a mixed solution after the nano starch is added within 30-60S;

s12, weighing lecithin and a film-forming agent, adding the lecithin and the film-forming agent into the mixed solution prepared in the S11, and stirring the mixture for 2 to 5 minutes at the speed of 500-800r/min to prepare the protective solution.

Through adopting above-mentioned technical scheme, at first mix bacterial cellulose and water, utilize the stronger water absorption performance of bacterial cellulose to form bacterial cellulose gel, then under magnetic stirring's cooperation, slowly add nanometer starch, make nanometer starch can the homodisperse among the inside hole of bacterial cellulose, nanometer starch contacts with the hydrone in the bacterial cellulose gel, make nanometer starch produce the volume swelling, thereby fill among the hole of the inside of bacterial cellulose, reduce bacterial cellulose water permeability, improve the water holding capacity and the water holding capacity of bacterial cellulose.

The lecithin and the film forming agent are added and matched with a high stirring speed, so that the lecithin is uniformly dispersed in the mixed solution, the full contact of the lecithin with the bacterial cellulose gel is ensured, a hydrophobic film is quickly formed by a hydrophobic base under the matching action of the film forming agent, the water retention and water retention of the protective layer are further improved, the protective layer has good edible mouthfeel, and the toast bread is ensured to have good edible mouthfeel.

Preferably, the rotation speed of magnetic stirring in S11 is 500-1500r/min, stirring is carried out for 3-5min under the condition of 20-30 ℃, and then stirring is carried out for 3-7min under the condition of 35-55 ℃, thus obtaining the mixed solution.

By adopting the technical scheme, the nano starch and the bacterial cellulose can be distributed in water in a dispersed manner by limiting the magnetic stirring speed, the agglomeration phenomenon of the nano starch is avoided, and the nano starch can be uniformly thrown into pores formed by the bacterial cellulose; the temperature is limited to be 20-30 ℃ to ensure that the nano starch can be fully filled into pores of the bacterial cellulose, and then the temperature is limited to be 35-55 ℃, so that the viscosity of the nano starch is improved, and the nano starch can be better attached to the surface of the bacterial cellulose.

Preferably, the film forming agent is sodium alginate.

By adopting the technical scheme, the sodium alginate, the bacterial cellulose and the lecithin are matched, so that the protective layer has a good film forming effect, and the sodium alginate is matched with the nano starch, so that the sensitivity of the protective layer to temperature is reduced, the mechanical property of the protective layer can be improved, and the protective layer has good toughness.

Preferably, the protective solution also comprises the following raw materials in parts by weight: 1-5 parts of soda water and 1-3 parts of pure milk.

By adopting the technical scheme, the soda water is matched with the pure milk, so that the protective layer has the same milk flavor as the toast bread core material, and the toast bread finished product has good edible mouthfeel; and the alkalescence of the soda water and the pure milk is matched, so that the fungi can be prevented from growing on the protective layer, and the storage period of the protective layer is prolonged.

In a second aspect, the present application provides a toast processing device, which adopts the following technical scheme:

a toast bread processing device comprises a platform, wherein a collecting box is arranged at the top of the platform, the collecting box is arranged in an open manner, a supporting table matched with bread blanks is arranged in the collecting box, a processing device used for processing the skins of the sides of the bread blanks is arranged right above the supporting table, the processing device comprises a cutting assembly used for cutting the skins of the sides of the bread blanks and a gluing assembly used for coating a protective liquid on the skins of the cut bread blanks, and the cutting assembly is positioned below the gluing assembly; the supporting rods are arranged on two sides of the platform, the horizontal rod horizontally arranged is arranged above the platform and fixedly connected with the two supporting rods, and the power assembly used for driving the machining device to move in the vertical direction is arranged on the horizontal rod.

By adopting the technical scheme, an operator vertically places bread blanks on the surface of the supporting table, the power assembly drives the processing device to move downwards, the cutting assembly in the processing device is firstly contacted with the bread blanks, the cutting assembly cuts off the skins of the side edges of the bread blanks, the bread blanks with the skins cut off are coated with the protective liquid by the gluing assembly, the cut waste materials fall into the collecting box, after the cutting is finished, the power assembly drives the processing device to move upwards, the processing device returns to the initial position, and the operator takes the processed bread blanks off the surface of the supporting table; by arranging the processing device and the power assembly, the cutting of the lateral epidermis of the bread blank is facilitated, and meanwhile the coating of the protective liquid is facilitated.

Preferably, the cutting assembly comprises four cutting knives fixedly connected together to form a square region, the cutting knives are in contact with the bread dough, and the bread dough for cutting off the lateral skin passes through the square region and is matched with the square region.

By adopting the technical scheme, the four cutters are arranged, so that the lateral skins of the bread blanks can be cut off in the square area surrounded by the cutters, the surfaces of the bread blanks are not provided with too hard skins after baking, the subsequent coating of the skins of the bread blanks with the protective liquid is facilitated, and the edible mouthfeel of the finished toasted bread is guaranteed.

Preferably, the gluing assembly comprises a glue solution pool, a cover plate, a blocking block, a square frame and two driving pieces for driving the square frame to move along the vertical direction, a discharge chute which is arranged in a square shape is formed in the bottom of the glue solution pool, the discharge chute penetrates through the glue solution pool along the vertical direction, and bread blanks with side surface skins cut off penetrate through the discharge chute and are matched with the discharge chute; the cover plate is fixedly connected to the top of the glue solution pool, the blocking block is fixedly connected to the bottom of the cover plate, the discharge chute penetrates through the blocking block and the cover plate along the vertical direction, the cover plate is provided with a liquid injection groove, and the liquid injection groove penetrates through the cover plate; the square frame comprises four vertically arranged partition plates, four walls on the inner side of the square frame are respectively contacted with four walls on the outer side of the separation block, the height of each partition plate is larger than the distance between the bottom of the separation block and the bottom of the glue solution tank, the two driving pieces are respectively arranged on two outer side walls of the glue solution tank, and the four cutters are fixedly connected to the bottom of the glue solution tank.

Through adopting above-mentioned technical scheme, inside operating personnel poured the glue solution pond into through annotating the cistern with the protection liquid, fill up the glue solution in the glue solution pond, after the bread base epidermis passes through the cutter excision, the bread base after the excision epidermis passes through the square region that the cutter encloses, two driving pieces drive square frame along vertical direction upward movement simultaneously, square frame bottom breaks away from glue solution pond inner wall bottom, make protection liquid and bread base contact, thereby make the protection liquid coating on the bread base surface, the bread base cutting, after the coating protection liquid is accomplished, two driving pieces drive square frame downstream simultaneously, square frame returns initial position, thereby avoid the protection liquid in the glue solution pond to flow out the glue solution pond.

Preferably, the power component includes the power cylinder of rigid coupling on the horizontal pole, the connecting rod of level setting, the pull rod of two vertical settings, and the connecting rod is in the same place with two pull rod fixed connection, and the connecting rod is located the top of horizontal pole, and the piston rod of power cylinder is in the same place with connecting rod fixed connection, and two pull rods all run through the horizontal pole along vertical direction, and two pull rods slide along vertical direction on the horizontal pole, and two pull rod bottoms all with apron fixed connection.

Through adopting above-mentioned technical scheme, power cylinder passes through the connecting rod and drives two pull rods and move along vertical direction, and two pull rods pass through the apron and drive the glue solution pond and move along vertical direction to drive cutting assembly and move along vertical direction, thereby realize the excision to bread base side epidermis.

Preferably, the driving part comprises a driving cylinder, a butting rod and a linkage rod, the linkage rod is rotatably connected with the partition plate, a through hole is formed in the side wall of the glue solution tank, the butting rod penetrates through the through hole, the through hole is positioned above the hinged point of the linkage rod and the partition plate, one end of the butting rod is fixedly connected with the linkage rod, and the other end of the butting rod is butted against a piston rod of the driving cylinder; a fixed block is fixedly connected to the side wall of the glue solution tank, a spring is fixedly connected to the top of the fixed block, and one end, far away from the fixed block, of the spring is fixedly connected with the abutting rod; the two driving cylinders are respectively and fixedly connected to the two pull rods, the driving cylinders are located above the abutting rods, and the springs are located below the abutting rods.

By adopting the technical scheme, the piston rod of the driving cylinder moves downwards, the piston rod pushes the abutting rod to move downwards, the spring is compressed, the abutting rod drives one end of the linkage rod, which is far away from the abutting rod, to move upwards, and the linkage rod drives the square frame to move upwards, so that the protection liquid in the glue solution tank can be in contact with the side surface of the cut bread blank, and the protection liquid is coated on the side surface of the bread blank; after the coating, the initial position is got back to the piston rod that drives actuating cylinder, the spring is kick-backed, the initial position is got back to the butt pole, thereby make the trace drive square frame and get back to the initial position, drive actuating cylinder through the setting, a spring, connecting rod and butt pole, be convenient for drive square frame and move along vertical direction, guarantee to have can coat the protection liquid on the bread base surface when bread base needs the coating protection liquid, when there is not bread base surface to coat the protection liquid, can avoid the protection liquid in the glue solution pond to flow out the glue solution pond.

In summary, the present application has the following beneficial effects:

1. after the bread dough is prepared, the lateral epidermis of the bread dough is cut off, then the protective liquid is coated, and the bacterial cellulose, the nano starch, the lecithin, the film forming agent and the water are matched, so that the protective layer has higher water retention and water retention, the drying degree of the protective liquid is limited, the protective liquid is molded and has higher water content, and the good edible taste of toast bread is ensured.

2. The bacterial cellulose and the nano starch are matched, so that the strengthening function of a human body can be enhanced, constipation can be prevented, the functions of adsorbing and removing toxic substances in food can be achieved, the internal environment of a digestive system can be optimized, and the anti-aging function can be achieved.

3. The hydrophobic film between the protective layer and the toasted bread surface can prevent moisture in the protective layer from entering the toasted bread, increase the moisture content of the toasted bread, and shorten the shelf life of the toasted bread.

4. The bacterial cellulose, the nano starch and the film forming agent are matched, so that the protective layer has smooth, fine and elastic mouthfeel, and the edible mouthfeel of the toast finished product is improved.

5. Through setting up drive actuating cylinder, spring, connecting rod and butt pole, be convenient for drive square frame and follow vertical direction motion, can coat the protection liquid on the bread base surface when guaranteeing to have the bread base to need the coating protection liquid, when not having the bread base surface to need the coating protection liquid, can avoid the protection liquid in the glue solution pond to flow out the glue solution pond.

Drawings

FIG. 1 is a front view of a processing apparatus according to example 7 of the present application;

FIG. 2 is a cross-sectional view of a processing apparatus embodying the glue application assembly according to example 7 of the present application;

FIG. 3 is an enlarged view of portion A of FIG. 2;

fig. 4 is an enlarged view of a portion B of fig. 3.

Description of reference numerals: 1. a platform; 11. a collection box; 111. a support table; 2. a processing device; 21. a cutting assembly; 211. a cutter; 22. a gluing component; 221. a glue solution pool; 2211. a fixed block; 2212. a through hole; 2213. a discharge chute; 222. a cover plate; 2221. a liquid injection groove; 223. a barrier block; 224. a square frame; 2241. a partition plate; 225. a drive member; 2251. a driving cylinder; 2252. a butting rod; 2253. a linkage rod; 2254. a spring; 3. a support bar; 31. a cross bar; 311. a support frame; 4. a power assembly; 41. a power cylinder; 42. a connecting rod; 43. a pull rod; 431. and (4) connecting the blocks.

Detailed Description

The present application will be described in further detail with reference to the following drawings and examples.

Preparation of bacterial cellulose yeasts in the following raw materials of the preparation examples were purchased from Ningbo boat Biotechnology Co., Ltd, Acetobacter xylinum was purchased from Goods chemical Co., Ltd, and other raw materials were all generally commercially available.

Preparation example 1: the bacterial cellulose is prepared by the following method:

weighing 120kg of coconut juice, inoculating 0.4kg of yeast, fermenting at 28 ℃ for 26 hours, sterilizing at 121 ℃ for 20min to obtain a yeast culture solution, inoculating 8kg of acetobacter xylinum to the yeast culture solution, culturing for 18h in an aerated manner, and standing for 6 days to obtain the bacterial cellulose.

Preparation example 2: the bacterial cellulose is prepared by the following method:

weighing 110kg of coconut juice, inoculating 0.4kg of yeast, fermenting at 28 ℃ for 26 hours, sterilizing at 121 ℃ for 20min to obtain a yeast culture solution, inoculating 8kg of acetobacter xylinum to the yeast culture solution, culturing for 18h in an aerated manner, and standing for 6 days to obtain bacterial cellulose.

Preparation example 3: the bacterial cellulose is prepared by the following method:

weighing 130kg of coconut juice and 8kg of orange juice, inoculating 0.4kg of yeast, fermenting at 28 ℃ for 26 hours, sterilizing at 121 ℃ for 20min to obtain a yeast culture solution, inoculating 8kg of acetobacter xylinum into the yeast culture solution, culturing for 18 hours in an aerated manner, and then performing static culture for 6 days to obtain the bacterial cellulose.

Preparation example of protective solution

The constant temperature magnetic stirrer in the following preparation example was purchased from tokyo kyushuensis sandin science and technology limited, model JZ-78 HW-1; corn starch is purchased from chemical Limited, Qinghai, Jinan; lecithin was purchased from soybean lecithin, produced by foladed biotechnology limited, su; sodium alginate is purchased from Zhengzhou Wangbu chemical products Co., Ltd; gelatin was purchased from Henan Andre Biotech, Inc.; carrageenan was purchased from Qingdao Haisen Biotech, Inc.

Preparation example 4: the protective solution is prepared by the following method:

s11, weighing 30kg of the bacterial cellulose prepared in the preparation example 1 and 140kg of water, mixing the bacterial cellulose and the water, placing the mixture in a constant-temperature magnetic stirrer, weighing 3kg of corn starch, placing the corn starch in a jet crusher to obtain nano starch, finishing the addition of the nano starch within 45S, stirring at the rotating speed of 1000r/min during the starch addition, stirring for 4min at 25 ℃, and then continuously stirring for 5min at 45 ℃ to obtain a mixed solution;

s12, weighing 5kg of lecithin and 2kg of sodium alginate, adding into the mixed solution prepared in S11, and stirring at the speed of 600r/min for 3min to prepare the protective solution.

Preparation example 5: the protective solution is prepared by the following method:

s11, weighing 25kg of the bacterial cellulose prepared in the preparation example 2 and 120kg of water, mixing the bacterial cellulose and the water, placing the mixture in a constant-temperature magnetic stirrer, weighing 2kg of corn starch, placing the corn starch in a jet crusher to obtain nano starch, finishing the addition of the nano starch within 30S, stirring at the rotating speed of 500r/min during the starch addition, stirring at 20 ℃ for 3min, and then continuously stirring at 35 ℃ for 3min to obtain a mixed solution;

s12, 3kg of lecithin and 1kg of gelatin are weighed and added into the mixed solution prepared in the S11, and the mixture is stirred for 2min at the speed of 500r/min to prepare the protective solution.

Preparation example 6: the protective solution is prepared by the following method:

s11, weighing 35kg of the bacterial cellulose prepared in the preparation example 3 and 150kg of water, mixing the bacterial cellulose and the water, placing the mixture in a constant-temperature magnetic stirrer, weighing 5kg of corn starch, placing the corn starch in a jet crusher to obtain nano starch, finishing the addition of the nano starch within 60S, stirring at a rotating speed of 1500r/min during the starch addition, stirring for 5min at 30 ℃, and then continuously stirring for 7min at 55 ℃ to obtain a mixed solution;

s12, weighing 7kg of lecithin and 3kg of carrageenan, adding the lecithin and the carrageenan into the mixed solution prepared in the S11, and stirring the mixed solution at the speed of 800r/min for 5min to prepare the protective solution.

Preparation example 7: the difference between the preparation example and the preparation example 4 is that:

s12, weighing 5kg of lecithin and 2kg of sodium alginate, adding into the mixed solution prepared in S11, stirring at the speed of 600r/min for 3min, adding 3kg of soda water and 2kg of pure milk, and continuously stirring for 3min to prepare the protective solution.

Preparation example 8: the difference between the preparation example and the preparation example 4 is that:

s12, weighing 5kg of lecithin and 2kg of sodium alginate, adding into the mixed solution prepared in S11, stirring at a speed of 600r/min for 3min, adding 1kg of soda water and 1kg of pure milk, and continuously stirring for 3min to prepare the protective solution.

Preparation example 9: the difference between the preparation example and the preparation example 4 is that:

s12, weighing 5kg of lecithin and 2kg of sodium alginate, adding into the mixed solution prepared in S11, stirring at the speed of 600r/min for 3min, adding 5kg of soda water and 3kg of pure milk, and continuously stirring for 3min to prepare the protective solution.

Preparation example of bread dough

The dough mixer in the following preparation example was purchased from Asahi Intelligent science and technology Limited, Guangzhou, 50L in volume; high gluten wheat flour was purchased from shanghai Xinran food ltd; whole milk powder was purchased from the beginning of Henan, microbial technology, Inc.; other raw materials are all sold in the common market.

Preparation example 10: the bread dough is prepared by the following method:

weighing 5kg of high gluten wheat flour, 0.6kg of dry yeast, 6kg of eggs, 7kg of fine granulated sugar, 3kg of whole milk powder, 0.55kg of salt and 24kg of water, mixing, placing in a dough mixer, stirring for 4min at a rotating speed of 82r/min, stirring for 2min at a rotating speed of 132r/min, and finally stirring for 20min at a rotating speed of 288r/min to prepare pretreated dough;

II, weighing 6kg of butter, heating and softening the butter for 5min under the water bath condition of 75 ℃, and continuously stirring the butter in the heating and softening period to obtain softened butter;

III, adding the softened butter prepared in the step II into the pretreated dough prepared in the step I, continuously stirring for 20min at the rotating speed of 288r/min, fermenting for 60min at 28 ℃, exhausting and forming the fermented dough, then placing the fermented dough into a rectangular toast mold, fermenting for 16min at 38 ℃ and the humidity of 85%, brushing whole egg liquid on the surface of the fermented toast, baking for 32min at the temperature of 170 ℃, and cooling to prepare a bread blank.

Preparation example 11: the bread dough is prepared by the following method:

weighing 4.5kg of high gluten wheat flour, 0.5kg of dry yeast, 5kg of eggs, 6kg of fine granulated sugar, 2.5kg of whole milk powder, 0.5kg of salt and 23kg of water, mixing, placing in a dough mixer, stirring for 5min at the rotating speed of 82r/min, stirring for 1min at the rotating speed of 132r/min, and finally stirring for 20min at the rotating speed of 288r/min to prepare pretreated dough;

II, weighing 5.5kg of butter, heating and softening the butter for 5min under the water bath condition of 75 ℃, and continuously stirring the butter in the heating and softening period to obtain softened butter;

III, adding the softened butter prepared in the step II into the pretreated dough prepared in the step I, continuously stirring for 20min at the rotating speed of 288r/min, fermenting for 50min at 28 ℃, exhausting and forming the fermented dough, then placing the fermented dough into a rectangular toast mold, fermenting for 15min at 38 ℃ and the humidity of 85%, brushing whole egg liquid on the surface of the fermented toast, baking for 35min at 165 ℃, and cooling to prepare a bread blank.

Preparation example 12: the bread dough is prepared by the following method:

weighing 5.5kg of high gluten wheat flour, 0.7kg of dry yeast, 7kg of eggs, 8kg of fine granulated sugar, 3.5kg of whole milk powder, 0.6kg of salt and 25kg of water, mixing, placing in a dough mixer, stirring for 5min at the rotating speed of 82r/min, stirring for 3min at the rotating speed of 132r/min, and finally stirring for 18min at the rotating speed of 288r/min to prepare pretreated dough;

II, weighing 6.5kg of butter, heating and softening the butter for 5min under the water bath condition of 75 ℃, and continuously stirring the butter in the heating and softening period to obtain softened butter;

III, adding the softened butter prepared in the step II into the pretreated dough prepared in the step I, continuously stirring for 20min at the rotating speed of 288r/min, fermenting for 50min at 28 ℃, exhausting and forming the fermented dough, then placing the fermented dough into a rectangular toast mold, fermenting for 18min at 38 ℃ and 85% humidity, brushing whole egg liquid on the surface of the fermented toast, baking for 30min at 175 ℃, and cooling to prepare a bread blank.

Examples

Example 1: the toast bread is prepared by the following method:

s1, selecting the bread blank prepared in the preparation example 10, cutting off the skin of the side edge of the bread blank, then coating the protective solution prepared in the preparation example 4, drying 28% of the protective solution, and curing to form a protective layer to obtain a coating bread blank;

s2, cutting the bread blank with the coating layer prepared in the S1 into slices with the thickness of 1.5cm, and vacuum-sealing every two slices together with a deoxidizer into a packaging bag to obtain the finished toast bread.

Example 2: the toast bread is prepared by the following method:

s1, selecting the bread blanks prepared in the preparation example 11, cutting off the skin of the side edges of the bread blanks, then coating the protective solution prepared in the preparation example 5, drying 20% of the protective solution, and curing to form a protective layer to obtain clad bread blanks;

Example 3: the toast bread is prepared by the following method:

s1, selecting the bread blanks prepared in the preparation example 12, cutting off the skin of the side edges of the bread blanks, then coating the protective solution prepared in the preparation example 6, drying 35% of the protective solution, and curing to form a protective layer to obtain clad bread blanks;

Example 4: the present embodiment is different from embodiment 1 in that:

s1, the protective solution prepared in preparation example 7 is selected.

Example 5: the present embodiment is different from embodiment 1 in that:

s1, selecting the protective solution prepared in preparation example 8.

Example 6: the present embodiment is different from embodiment 1 in that:

s1, selecting the protective solution prepared in preparation example 9.

Embodiment 7, this application embodiment discloses a toast processing arrangement, refer to fig. 1 and 2, including the horizontally arranged platform 1, the top of the platform 1 is fixedly connected with the collecting box 11, the collecting box 11 is open, the collecting box 11 is fixedly connected with the supporting platform 111 matching with the bread blank, the bread blank cross-sectional area of the cut-off bread blank side skin is equal to and matches with the cross-sectional area of the supporting platform 111; a processing device 2 is arranged right above the supporting table 111, and the processing device 2 comprises a cutting assembly 21 and a gluing assembly 22 arranged right above the cutting assembly 21; the two sides of the platform 1 are provided with support rods 3, a horizontal rod 31 is horizontally arranged above the platform 1, the two ends of the horizontal rod 31 are fixedly connected with the two support rods 3 respectively, and the horizontal rod 31 is provided with a power component 4.

An operator vertically arranges the bread blanks on the surface of the supporting table 111, the power component 4 drives the processing device 2 to move downwards, the cutting component 21 in the processing device 2 cuts off the skins of the side edges of the bread blanks, the gluing component 22 coats the bread blanks after the skins are cut off with the protection liquid, the cut waste materials drop into the collecting box 11, after the bread blank protection liquid is coated, the power component 4 drives the processing device 2 to move upwards, the processing device 2 returns to the initial position, the operator takes the processed bread blanks off from the surface of the supporting table 111, and therefore the side edges of the bread blanks are cut off and coated with the protection liquid conveniently.

Referring to fig. 1 and 2, the cutting assembly 21 includes four vertically arranged cutters 211, two ends of each cutter 211 are respectively and fixedly connected with one end of each cutter 211, the four cutters 211 surround a square area, bread blanks before being cut can contact with the four cutters 211, the bread blanks for cutting off the lateral skins can pass through the square area surrounded by the four cutters 211, and four lateral sides of the bread blanks for cutting off the lateral skins respectively contact with the inner walls of the cutters 211; the four cutters 211 facilitate cutting of the skin of the four sides of the bread.

Referring to fig. 1 and 2, the gluing assembly 22 includes a glue solution tank 221, a cover plate 222, a blocking block 223, a square frame 224 and two driving members 225, wherein a discharge chute 2213 arranged in a square shape is formed at the bottom of the glue solution tank 221, the discharge chute 2213 penetrates through the glue solution tank 221 in the vertical direction, and bread blanks with side surface skins cut off pass through the discharge chute 2213 and are matched with the same; the cover plate 222 is fixedly connected to the top of the glue solution tank 221, the blocking block 223 is fixedly connected to the bottom of the cover plate 222, the discharge chute 2213 penetrates through the blocking block 223 and the cover plate 222 along the vertical direction, the cover plate 222 is provided with a liquid injection groove 2221, and the liquid injection groove 2221 penetrates through the cover plate 222 along the vertical direction; square frame 224 includes the baffle 2241 of four vertical settings, four baffles 2241 all are located glue solution pond 221, every baffle 2241 both ends respectively with two baffle 2241 fixed connection together, four baffles 2241 enclose into square region, four baffles 2241's inside wall contacts with four lateral walls of separation piece 223 respectively, baffle 2241 highly is greater than the distance between separation piece 223 bottom and the glue solution pond 221 bottom, two driving pieces 225 set up two lateral walls at glue solution pond 221 respectively, two driving pieces 225 drive two baffles 2241 respectively and move along vertical direction, the equal rigid coupling of four cutters 211 is in the bottom of glue solution pond 221.

An operator pours the protection liquid into the glue liquid tank 221 through the liquid injection groove 2221, the glue liquid tank 221 is filled with the glue liquid, after the skin of the bread blank is cut off by the cutter 211, the bread blank with the skin cut off passes through a square area defined by the cutter 211, the two driving pieces 225 simultaneously drive the square frame 224 to move upwards along the vertical direction, the bottom of the square frame 224 is separated from the bottom of the inner wall of the glue liquid tank 221, so that the protection liquid is in contact with the bread blank, the protection liquid is coated on the surface of the bread blank, after the coating of the bread blank with the protection liquid is completed, the two driving pieces 225 simultaneously drive the square frame 224 to move downwards, and the square frame 224 returns to the initial position, so that the protection liquid in the glue liquid tank 221 is.

Referring to fig. 1 and 2, power component 4 includes power cylinder 41 of rigid coupling on horizontal pole 31, the connecting rod 42 of level setting, two vertical pull rods 43 that set up, the both ends of connecting rod 42 respectively with two pull rods 43 fixed connection together, connecting rod 42 is located the top of horizontal pole 31, power cylinder 41's piston rod is in the same place with connecting rod 42 fixed connection, horizontal pole 31 is all run through along vertical direction to two pull rods 43, two pull rods 43 slide along vertical direction on horizontal pole 31, the equal fixed connection in the position that apron 222 is close to both sides of the one end that horizontal pole 31 was kept away from to two pull rods 43.

The power cylinder 41 drives the two pull rods 43 to move along the vertical direction through the connecting rod 42, and the two pull rods 43 drive the glue pool 221 to move along the vertical direction through the cover plate 222, so as to drive the cutting assembly 21 and the gluing assembly 22 to move along the vertical direction, thereby realizing the cutting of the lateral surface skin of the bread blank.

Referring to fig. 3 and 4, the driving member 225 includes a driving cylinder 2251, an abutting rod 2252 and a linkage 2253, the linkage 2253 is rotatably connected to the partition 2241, a through hole 2212 is formed in a position on the sidewall of the glue pool 221 near the top, the through hole 2212 is located above the partition 2241, the abutting rod 2252 passes through the through hole 2212, one end of the abutting rod 2252 is fixedly connected to the linkage 2253, and the other end of the abutting rod 2252 can abut against a piston rod of the driving cylinder 2251; a fixed block 2211 is fixedly connected to the outer side wall of the glue solution pool 221, a spring 2254 is fixedly connected to the top of the fixed block 2211, one end, far away from the fixed block 2211, of the spring 2254 is fixedly connected to the abutting rod 2252, and the spring 2254 is located below the abutting rod 2252; the equal fixedly connected with connecting block 431 in the one side that two pull rods 43 keep away from each other, two drive cylinder 2251 rigid coupling respectively on two connecting blocks 431, drive cylinder 2251 and be located the butt pole 2252 top.

The piston rod of the driving cylinder 2251 moves downwards, the piston rod of the driving cylinder 2251 pushes the abutting rod 2252 to move downwards, the spring 2254 is compressed, the abutting rod 2252 drives the linkage 2253 to move upwards away from the end of the abutting rod 2252, and the two linkage 2253 drives the square frame 224 to move upwards, so that the protection liquid in the glue pool 221 is coated on the side surface of the bread blank; after coating, the piston rod of the driving cylinder 2251 returns to the initial position, the spring 2254 rebounds, and the abutting rod 2252 returns to the initial position, so that the linkage 2253 drives the square frame 224 to return to the initial position, thereby preventing the protective liquid in the glue tank 221 from separating from the glue tank 221 when the bread blank is not coated with the protective liquid.

The implementation principle of the toast processing equipment in the embodiment of the application is as follows: an operator pours the protection liquid into the glue solution tank 221 through the liquid injection groove 2221, the operator vertically places the bread blanks on the surface of the support table 111, the power cylinder 41 drives the two pull rods 43 to move downwards through the connecting rod 42, the two pull rods 43 drive the glue solution tank 221 to move downwards through the cover plate 222, the glue solution tank 221 drives the four cutters 211 to move downwards, the cutters 211 cut the skins on the side edges of the bread blanks, and the bread blanks with the skins cut off pass through a square area defined by the cutters 211; the piston rods of the two driving cylinders 2251 move downward at the same time, the piston rods of the two driving cylinders 2251 push the two connecting rods 2252 to move downward respectively, the two springs 2254 are compressed, the two connecting rods 2252 drive the ends of the two linkage rods 2253 away from the corresponding connecting rods 2252 to move upward respectively, the two linkage rods 2253 drive the square frame 224 to move upward, and the protection liquid in the glue tank 221 is coated on the side surface of the bread blank; after coating, the piston rod that drives actuating cylinder 2251 gets back initial position, and spring 2254 kick-backs, and initial position is got back to butt 2252 to make trace 2253 drive square frame 224 and get back initial position, power cylinder 41 drives two pull rods 43 through connecting rod 42 and gets back initial position, and two pull rods 43 drive glue pond 221 and return initial position, and operating personnel takes off the toast bread that the processing is good from a supporting bench 111 top, thereby is convenient for coating the protection liquid simultaneously to the excision of the side epidermis of bread base.

Preparation example applied to comparative example

Preparation example 13: the difference between this preparation and preparation 7 is that: the raw materials are not added with nano starch.

Preparation example 14: the difference between this preparation and preparation 7 is that: lecithin was not added to the raw materials.

Preparation example 15: the difference between this preparation and preparation 7 is that: sodium alginate is not added in the raw materials.

Preparation example 16: the difference between this preparation and preparation 7 is that:

s11, weighing 30kg of bacterial cellulose and 135kg of water, mixing the bacterial cellulose and the water, placing the mixture in a constant-temperature magnetic stirrer, adding 3kg of nano starch, adding the nano starch at one time, stirring at the rotating speed of 1000r/min during the starch adding process, stirring for 4min at the temperature of 25 ℃, and continuing stirring for 5min at the temperature of 45 ℃ to obtain a mixed solution.

Preparation example 17: the difference between this preparation and preparation 7 is that:

s11, weighing 30kg of bacterial cellulose and 135kg of water, mixing the bacterial cellulose and the water, placing the mixture in a constant-temperature magnetic stirrer, adding 3kg of nano starch, stirring at a rotating speed of 200r/min during the addition of the nano starch within 45S, and stirring at 30 ℃ for 9min to obtain a mixed solution.

Comparative example

Comparative example 1: this comparative example differs from example 4 in that:

s1, selecting the bread blank prepared in the preparation example 4, cutting off the skin of the side edge of the bread blank, then coating the protective solution prepared in the preparation example 7, drying 50% of the protective solution, and curing to form a protective layer to obtain the clad bread blank.

Comparative example 2: this comparative example differs from example 4 in that:

s1, selecting the bread blank prepared in the preparation example 4, cutting off the skin of the side edge of the bread blank, then cutting into slices with the thickness of 1.5cm, and vacuum sealing every two slices together with a deoxidizer into a packaging bag to obtain the finished toast bread.

Comparative example 3: this comparative example differs from example 4 in that: the protective solution prepared in preparation example 13 was used as the protective solution.

Comparative example 4: this comparative example differs from example 1 in that: the protective solution prepared in preparation example 14 was used as the protective solution.

Comparative example 5: this comparative example differs from example 1 in that: the protective solution prepared in preparation example 15 was used as the protective solution.

Comparative example 6: this comparative example differs from example 1 in that: the protective solution prepared in preparation example 16 was used as the protective solution.

Comparative example 7: this comparative example differs from example 1 in that: the protective solution prepared in preparation example 17 was used as the protective solution.

Performance test

1. Moisture content detection

Toast bread is prepared by respectively adopting the preparation methods of examples 1-6 and comparative examples 1-7, after respectively standing for 10 days, 30 days, 60 days and 90 days, the protective layer on the surface of the toast bread prepared in examples 1-6 and comparative examples 1-7 is removed, and the moisture content of the toast protective layer is detected by measuring the moisture in GB/T5009.3-2016 food; and simultaneously detecting the moisture content of the bread blank core material (the core material is obtained after the toast bread is removed) at the positions 1cm, 2cm and 3cm away from the protective layer after the bread blank is placed for 30 days, and recording the data.

TABLE 1 toast moisture content detection table

Combining examples 1-6 and comparative examples 1-7 with Table 1, it can be seen that the protective solution prepared in comparative example 1 dried 50% to produce a protective layer, and compared to example 4, the moisture content of the protective layer of comparative example 1 was less than that of example 4 for 10 days, 30 days, 60 days, and 90 days, indicating that the degree of drying affects the moisture content.

Compared with example 4, the moisture content of the protective layer prepared in comparative example 3 is less than that of example 4 in 10 days, 30 days, 60 days and 90 days, and the moisture content of the protective layer prepared in comparative example 3 is less than that of example 4, so that the nano starch is filled in pores of the bacterial cellulose, the nano starch absorbs water to swell, the nano starch is connected into the pores of the bacterial cellulose, and the protective layer has good water retention and water retention.

The raw materials of the protective solution prepared in the comparative example 4 are not added with lecithin, and compared with the examples, the moisture content of the protective layer prepared in the comparative example 4 is less than that of the protective layer prepared in the example 4 in 10 days, 30 days, 60 days and 90 days, which shows that the lecithin, the bacterial cellulose and the nano starch are matched to ensure that the hydrophobic group of the lecithin is arranged outwards, so that the exchange of the moisture in the external environment and the moisture in the environment in the protective layer is avoided, and the water retention of the protective layer are influenced; the moisture content of the bread dough cores prepared in comparative example 4 was less than that of the bread dough cores prepared in example 1, indicating that the hydrophobic film formed by the lecithin hydrophobic group has a good insulating effect and can prevent the moisture in the protective layer from migrating into the bread dough core.

Sodium alginate is not added in the raw material of the protective solution prepared in the comparative example 5, compared with the protective solution prepared in the example 4, the moisture content of the protective layer prepared in the comparative example 5 is less than that of the protective layer prepared in the example 4 in 10 days, 30 days, 60 days and 90 days, and the matching of the sodium alginate and the lecithin ensures that the protective layer can form a hydrophobic membrane, so that the protective layer has good water retention and water retention.

Comparative example 6 in the process of preparing the protective layer, the nano starch is added at one time, compared with example 4, the moisture content of the protective layer prepared in comparative example 6 is less than that of example 4 in 10 days, 30 days, 60 days and 90 days, which shows that the nano starch is not easily dispersed on the surface of the bacterial cellulose by adding the nano starch at one time, and thus the water retention and water retention of the protective layer are affected.

And in the process of preparing the protective layer, stirring at the rotating speed of 200r/min during the starch addition, and stirring at the temperature of 30 ℃ for 9min to prepare a mixed solution, compared with the example 4, the moisture content of the protective layer prepared in the comparative example 7 is less than that of the example 4 no matter 10 days, 30 days, 60 days and 90 days, which shows that the nano starch is easy to agglomerate due to low-speed stirring, so that the nano starch is not easy to be uniformly dispersed on the surface of the bacterial cellulose, and the water retention of the protective layer are influenced.

And detecting the content of the mould

The toast bread prepared by the preparation methods of the examples 1-6 is respectively prepared, the toast bread is respectively placed for 30 days, 60 days, 120 days and 180 days, the food microbiology inspection of GB4789.15-2010 is adopted, the mould and yeast count is adopted to detect the mould content in the protective layer, the toast bread prepared by the examples 1-6 has a longer shelf life through detection, and no mould is generated on the surface of the protective layer.

3. Edible mouthfeel scoring

Toast bread was prepared by the preparation methods of examples 1-6 and comparative examples 1-7, respectively, and was scored by standing for 30 days, 60 days, and 120 days, respectively.

The scoring criteria were as follows:

7-10 minutes, the toast flour core-spun is soft in taste, and the protective layer is smooth in taste, tough and good in taste;

4-7 minutes, the toast surface core-spun is hard in taste, hard in protective layer and poor in taste;

0-4 min, hard toast flour core, hard protective layer, and bad taste.

TABLE 2 Scoring condition detection table

As can be seen by combining examples 1-3 and examples 4-6 with Table 2, the toasted bread scores of examples 4-6 were higher than the toasted bread scores prepared in examples 1-3, indicating that the addition of soda water and milk to the ingredients resulted in a toasted bread with good mouthfeel, and that the toasted bread, combined with its own good moisture retention and water retention, resulted in a toasted bread with good eating mouthfeel.

As can be seen by combining examples 4-6 with comparative examples 1-7 and by combining Table 2, the toasted bread prepared in comparative example 1 with 50% drying of the protective solution when preparing toasted bread produced a protective layer, which had a lower mouthfeel score than example 4 compared to toasted bread prepared in comparative example 1, indicating that an overly dried protective layer had a poorer mouthfeel.

The toasted bread prepared in comparative example 2 is not coated with a protective layer, and compared with example 4, the toasted bread prepared in comparative example 2 has a lower score than the toasted bread prepared in example 4, which indicates that the protective layer has better water retention and water retention, and can prevent the bread core material from dehydrating to influence the eating mouthfeel of the toasted bread; the bread prepared in comparative example 2 was dehydrated seriously with the extension of the storage time, thereby affecting the eating texture thereof.

The toasted bread prepared in comparative example 3, comparative example 4, comparative example 5, comparative example 6 and comparative example 7 had a lower mouthfeel score than the toasted bread prepared in example 4, indicating that the water retention and water retention of the protective layer have an effect on the eating mouthfeel of the toasted bread.

The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.

Claims

1. A preparation method of toasted bread is characterized by comprising the following steps:

2. The method of preparing toasted bread according to claim 1, wherein: the protective solution is prepared by adopting the following method:

3. The toast bread preparation method according to claim 2, wherein the magnetic stirring speed in S11 is 1500r/min at 500-.

4. The preparation method of toast bread according to claim 1, wherein said film-forming agent is sodium alginate.

5. The preparation method of toasted bread according to claim 1, wherein the protective liquid further comprises the following raw materials in parts by weight: 1-5 parts of soda water and 1-3 parts of pure milk.

6. Toast bread processing equipment according to any of the claims 1-5, characterized in that it comprises a platform (1), a collecting box (11) is arranged on the top of the platform (1), the collecting box (11) is open, a supporting platform (111) matched with the bread blank is arranged in the collecting box (11), a processing device (2) used for processing the side surface skin of the bread blank is arranged right above the supporting platform (111), the processing device (2) comprises a cutting component (21) used for cutting the side surface skin of the bread blank and a glue coating component (22) used for coating the surface skin of the cut bread blank with a protective liquid, the cutting component (21) is arranged below the glue coating component (22); the support rods (3) are arranged on two sides of the platform (1), the horizontal rod (31) horizontally arranged is arranged above the platform (1), the horizontal rod (31) is fixedly connected with the two support rods (3), and the power component (4) used for driving the processing device (2) to move along the vertical direction is arranged on the horizontal rod (31).

7. Toast bread processing apparatus according to claim 6, wherein the cutting assembly (21) comprises four cutting blades (211), the four cutting blades (211) being fixedly connected together to form a square region, the cutting blades (211) being in contact with the bread dough, the bread dough having the side skins cut away passing through the square region and engaging therewith.

8. The toast bread processing equipment according to claim 7, characterized in that the glue spreading assembly (22) comprises a glue solution pool (221), a cover plate (222), a blocking block (223), a square frame (224) and two driving pieces (225) for driving the square frame (224) to move along the vertical direction, the bottom of the glue solution pool (221) is provided with a discharge chute (2213) which is arranged in a square shape, the discharge chute (2213) penetrates through the glue solution pool (221) along the vertical direction, and bread blanks with side surface skins cut off pass through the discharge chute (2213) and are matched with the discharge chute; the cover plate (222) is fixedly connected to the top of the glue solution tank (221), the blocking block (223) is fixedly connected to the bottom of the cover plate (222), the discharge groove (2213) penetrates through the blocking block (223) and the cover plate (222) along the vertical direction, the cover plate (222) is provided with a liquid injection groove (2221), and the liquid injection groove (2221) penetrates through the cover plate (222); square frame (224) include baffle (2241) of four vertical settings, and square frame (224) inboard four walls contact with block (223) outside four walls respectively, and baffle (2241) height is greater than the distance between block (223) bottom and glue liquid pond (221) bottom, and two driving pieces (225) set up respectively in two lateral walls of glue liquid pond (221), the equal rigid coupling of four cutters (211) in the bottom of glue liquid pond (221).

9. Toast bread processing equipment according to claim 8, characterized in that the power assembly (4) comprises a power cylinder (41) fixedly connected to the cross bar (31), a horizontally arranged connecting rod (42), and two vertically arranged pull rods (43), the connecting rod (42) is fixedly connected to the two pull rods (43), the connecting rod (42) is located above the cross bar (31), the piston rod of the power cylinder (41) is fixedly connected to the connecting rod (42), the two pull rods (43) both penetrate through the cross bar (31) in the vertical direction, the two pull rods (43) slide on the cross bar (31) in the vertical direction, and the bottoms of the two pull rods (43) are fixedly connected to the cover plate (222).

10. The toast bread processing equipment according to claim 9, wherein the driving member (225) comprises a driving cylinder (2251), a butting rod (2252) and a linkage rod (2253), the linkage rod (2253) is rotatably connected to the partition plate (2241), a through hole (2212) is formed in the side wall of the glue pool (221), the butting rod (2252) passes through the through hole (2212), the through hole (2212) is located above the hinge point of the linkage rod (2253) and the partition plate (2241), one end of the butting rod (2252) is fixedly connected to the linkage rod (2253), and the other end of the butting rod (2252) is butted against the piston rod of the driving cylinder (2251); a fixed block (2211) is fixedly connected to the side wall of the glue solution pool (221), a spring (2254) is fixedly connected to the top of the fixed block (2211), and one end, far away from the fixed block (2211), of the spring (2254 is fixedly connected with a butting rod (2252); two driving cylinders (2251) are respectively fixed to the two tie rods (43), the driving cylinder (2251) is located above the butting rod (2252), and the spring (2254) is located below the butting rod (2252).