CN112493444A - Preparation method of natural yeast dough and toast prepared by same - Google Patents
Preparation method of natural yeast dough and toast prepared by same Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A23V2400/175—Rhamnosus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Abstract
The application relates to the field of baked food, and particularly discloses a preparation method of natural yeast dough and toast prepared by the same. The preparation method of the dough comprises the following steps: cleaning fruits and vegetables, adding water, pulping, adding edible sugar, thickener and acidity regulator, mixing, heating to boil, concentrating, packaging, and sterilizing to obtain jam; cleaning fruits and vegetables, adding water and lactobacillus powder, and fermenting to obtain a fermentation solution; mixing Lubang flour, water, wheat flour and edible sugar, and fermenting to obtain flour; adding water into jam, yeast solution, flour and wheat flour, mixing, and fermenting to obtain natural yeast dough. The sugar in the jam can be used as the nutrient of yeast, so that the fermented dough in the dough can provide richer taste and flavor, the fermentation efficiency is improved, the fermentation period is shortened, and the food safety risk is reduced and the industrial preparation efficiency is improved.
Description
Technical Field
The application relates to the field of baked food, in particular to a preparation method of natural yeast dough and toast prepared by the preparation method.
Background
Bread is one of the current popular daily staple foods, and natural yeast bread is a baked food made of dough fermented by yeast and lactic acid bacteria for a certain period under natural conditions.
In the related technology, the fermentation action of the natural yeast dough for a longer time is more beneficial to the hydrolysis of protein and starch to generate amino acid and glucose, so that the digestion and the absorption are convenient, and the reaction of the amino acid and the glucose can also endow the product with stronger flavor.
However, the preparation of the natural yeast dough needs a long-time fermentation of 48-96 hours at present, and the fermentation time is long, so that fermentation liquor is easy to mildew, the requirement on the preparation environment is high, and the long-time fermentation also causes extremely low industrial preparation efficiency, so that the improvement is needed.
Disclosure of Invention
In order to shorten the fermentation period of the natural yeast dough, reduce the food safety risk and improve the industrial preparation efficiency, the application provides a preparation method of the natural yeast dough and toast prepared by the preparation method.
In a first aspect, the present application provides a method for preparing a natural yeast dough, which adopts the following technical scheme:
a method for preparing natural yeast dough, comprising the following steps:
preparing jam: cleaning fruits and vegetables, adding water, pulping, adding edible sugar, thickener and acidity regulator, mixing, heating to boil, concentrating, packaging, and sterilizing to obtain jam;
preparing a yeast solution: cleaning fruits and vegetables, adding water and lactobacillus powder, and fermenting at 27-30 deg.C to obtain a fermentation solution;
preparing the flour seeds: mixing Lubang flour, water, wheat flour and edible sugar, and fermenting at 25-30 deg.C to obtain flour;
preparing dough: mixing jam, yeast solution, flour and wheat flour with water, and fermenting at 28-32 deg.C to obtain natural yeast dough.
By adopting the technical scheme, the jam is a gel substance formed by mixing vegetables and fruits, sugar and an acidity regulator, boiling and concentrating. The jam contains abundant potassium and zinc elements, can eliminate fatigue, and also contains natural fruit acid, and has effects of promoting digestive juice secretion, promoting digestion, and stimulating appetite. In addition, the jam is rich in vitamin C, and has adjuvant treatment effect on iron deficiency anemia.
A certain amount of natural yeast liquid is added after the jam and the dough are mixed, sugar in the jam can be used as nutrients of yeast, the fermented dough in the dough can provide richer taste and flavor, the fermentation efficiency is improved, the fermentation period is shortened, and then the food safety risk is reduced and the industrial preparation efficiency is improved.
Meanwhile, the fruits and vegetables in the fermentation liquid provide abundant probiotics, so that the flour seeds and the jam can be better mixed in the process of fermenting the jam and dough, and the food is endowed with more unique flavor.
Preferably, the preparation of the jam comprises the following steps: cleaning 35-45 parts of fruits and vegetables, adding 15-25 parts of water, pulping, adding 35-45 parts of edible sugar, 0.05-0.45 part of thickening agent and 0-0.28 part of acidity regulator, uniformly mixing, heating to boil, concentrating, filling and sterilizing to obtain the jam.
By adopting the technical scheme, the jam is provided with proper sugar content, viscosity and acidity, so that sufficient nutrients are provided for yeast in the dough fermentation process, and the dough is controlled within a proper acidity range, so that the fermentation efficiency is effectively improved. Meanwhile, due to proper viscosity, the flour seeds and the jam can be better mixed, and the food is endowed with excellent flavor.
Preferably, the preparation of the fermentation broth: cleaning 20-30 parts of fruits and vegetables, adding 70-80 parts of water and 0.0035-0.0045 parts of lactobacillus powder, fermenting at 27-30 deg.C until pH is 3.2-3.5, and stopping fermentation to obtain fermented solution.
By adopting the technical scheme, the prepared fermentation liquid can contain high viable count, so that the fermentation period is effectively shortened.
Preferably, the preparation of the flour: mixing 10-20 parts of Lubang flour, 40-50 parts of water, 35-45 parts of wheat flour and 0.1-0.3 part of wheat flour
Mixing edible sugar, fermenting at 25-30 deg.C until pH is 3.6-3.9, and stopping fermentation to obtain flour.
By adopting the technical scheme, the Lubang flour is used as the raw material to prepare the flour, so that the dough can be ripened in a short time, and the preparation efficiency is improved. In addition, the Lubang flour contains abundant wild yeast and lactic acid bacteria, so that the taste and the mouthfeel of the bread become better, and meanwhile, the breeding of mixed bacteria is not easy, and the food safety risk is further reduced.
Preferably, a dough is prepared: mixing jam 10-20 parts, yeast liquid 10-20 parts, flour 18-22 parts, wheat flour 20-25 parts and water 10-25 parts, and fermenting at 28-32 deg.C for 3-5 hr to obtain natural yeast dough.
By adopting the technical scheme, the yeast in the dough is all derived from fruit and vegetable raw materials and wild yeast in the Lubang flour, so that the dough is more natural and healthy. And the obtained natural yeast dough has no mildew risk in the whole preparation process. The preparation period of the natural yeast dough can be shortened by taking the jam as a basic raw material for endowing the dough with the flavor. The fruit and vegetable fermentation liquid rich probiotics is used for fermenting the jam and the dough, so that the seeds and the jam can be better mixed. During the fermentation process, the acidic substances generated by the metabolism of the lactic acid bacteria can reduce the pH value of the dough and endow the food with more unique flavor.
Preferably, in the step of preparing the yeast solution, the fruits and vegetables are soaked in saline water with the concentration of 0.75-1wt%, filtered, added with water and pulped.
Through adopting above-mentioned technical scheme, can play preliminary bactericidal effect to the fruit vegetables to improve the cleaning performance to the fruit vegetables, improve the cleanliness of fruit vegetables.
Preferably, the fruits and vegetables comprise one or more of green lemon, strawberry, white peach, grape and dragon fruit.
Preferably, the lactobacillus powder comprises bifidobacterium, streptococcus lactis, streptococcus thermophilus, lactobacillus plantarum, lactobacillus rhamnosus and lactobacillus bulgaricus.
In a second aspect, the present application provides a toast prepared from a natural yeast dough, using the following technical solution:
toast, the preparation method of which comprises the following steps:
s1, mixing the raw materials: weighing 180-portion soft wheat flour 220, 40-60 portions of natural yeast dough, 1-3 portions of fresh yeast, 30-35 portions of edible sugar, 2-4 portions of edible salt, 50-70 portions of fresh milk, 22-28 portions of butter, 6-10 portions of condensed milk and 120 portions of water 110-portion soft wheat flour, and uniformly mixing and stirring;
s2, proofing: loading the uniformly mixed raw materials into a tray, and fermenting for 2.5-3h at the temperature of 25-27 ℃ until the volume is expanded by 1.8-2.2 times;
s3, baking: baking the expanded raw materials in an oven for 40-50min at the baking temperature of 220 ℃ and 230 ℃, and cooling;
s4, packaging: and bagging and packaging after cooling.
By adopting the technical scheme, the toast obtained by adding the natural yeast dough and baking has better rebound resilience, more sufficient flavor and richer nutrition, and is more beneficial to digestion and absorption of human bodies.
In summary, the present application has the following beneficial effects:
1. the jam is a gel substance prepared by mixing vegetables and fruits, sugar and an acidity regulator, boiling and concentrating. The jam contains abundant potassium and zinc elements, can eliminate fatigue, and also contains natural fruit acid, and has effects of promoting digestive juice secretion, promoting digestion, and stimulating appetite. Besides, the jam is rich in vitamin C, and has adjuvant treatment effect on iron deficiency anemia.
2. A certain amount of natural yeast liquid is added after the jam and the dough are mixed, sugar in the jam can be used as nutrients of yeast, the fermented dough in the dough can provide richer taste and flavor, the fermentation efficiency is improved, the fermentation period is shortened, and then the food safety risk is reduced and the industrial preparation efficiency is improved.
3. The fruits and vegetables in the fermentation liquid provide abundant probiotics, so that the flour seeds and the jam can be better mixed in the process of fermenting the jam and the dough, and the food is endowed with more unique flavor.
4. The yeast in the dough is all from fruit and vegetable raw materials and wild yeast in lubang flour, so that the dough is more natural and healthy. And the obtained natural yeast dough has no mildew risk in the whole preparation process. The preparation period of the natural yeast dough can be shortened by taking the jam as a basic raw material for endowing the dough with the flavor. The fruit and vegetable fermentation liquid rich probiotics is used for fermenting the jam and the dough, so that the seeds and the jam can be better mixed. During the fermentation process, the acidic substances generated by the metabolism of the lactic acid bacteria can reduce the pH value of the dough and endow the food with more unique flavor.
Drawings
FIG. 1 is a flow chart of a method of preparing a natural yeast dough as provided herein.
Detailed Description
The present application will be described in further detail with reference to the following drawings and examples.
Preparation example of jam
Preparation example 1
Washing and slicing 4kg of lime, soaking in 0.75 wt% light salt water for 1.5h, filtering, adding 2L of water for pulping, adding 4kg of white granulated sugar and 25g of pectin, stirring uniformly, heating to boil at 100 ℃, boiling and concentrating the raw materials to 1/2 of the original volume, filling and sterilizing to obtain the lime jam.
Preparation example 2
Washing 4kg of strawberries, soaking in 0.75 wt% dilute saline water for 1.5h, filtering, adding 2L of water for pulping, adding 4kg of white granulated sugar, 25g of pectin and 10g of citric acid, uniformly stirring, heating to boil at 100 ℃, boiling and concentrating the raw materials to 1/2 with the original volume, filling and sterilizing to obtain the strawberry jam.
Preparation example 3
Washing, removing kernels and slicing 4kg of white peaches, soaking in 0.75 wt% light salt water for 1.5h, filtering, adding 2L of water for pulping, adding 4kg of white granulated sugar, 25g of pectin and 10g of citric acid, uniformly stirring, heating to boil at 100 ℃, boiling and concentrating the raw materials to 1/2 of the original volume, filling and sterilizing to obtain the white peach jam.
Preparation example 4
Washing 4kg of grapes, soaking in 0.75 wt% dilute saline water for 1.5h, filtering, adding 2L of water for pulping, adding 4kg of white granulated sugar, 25g of pectin and 10g of citric acid, uniformly stirring, heating to boil at 100 ℃, boiling and concentrating the raw materials to 1/2 with the original volume, filling and sterilizing to obtain the grape jam.
Preparation example 5
Washing and slicing 2kg of strawberries and 2kg of dragon fruits, soaking in 0.75 wt% light salt water for 1.5h, filtering, adding 2L of water for pulping, adding 4kg of white granulated sugar, 25g of pectin and 10g of citric acid, uniformly stirring, heating to boil at 100 ℃, boiling and concentrating the raw materials to 1/2 of the original volume, filling and sterilizing to obtain the strawberry dragon fruit jam.
Preparation example of fermentation liquid
Preparation example 6
Cleaning 2.5kg fructus Vitis Viniferae, adding 7.5L water, adding 0.4g lactobacillus powder, fermenting at 28 deg.C, and stopping fermentation when pH of the fermentation solution reaches 3.3 + -0.1 to obtain the fermentation solution.
Wherein the lactobacillus powder is mixed powder of bifidobacterium, streptococcus lactis, streptococcus thermophilus, lactobacillus plantarum, lactobacillus rhamnosus and lactobacillus bulgaricus in equal amount.
Preparation example of the seed flour
Preparation example 7
Mixing 1.5kg of Lubang flour (purchased from Aikoku corporation, Japan) and 4kg of wheat flour, adding 4.5L of water, stirring, adding 0.2kg of maltose, stirring, standing at 28 deg.C for fermentation, and stopping fermentation when pH reaches 3.7 + -0.1 to obtain the desired flour.
Examples
Example 1
1.5kg of the jam obtained in preparation example 1, 2kg of the fermentation broth obtained in preparation example 6, 2kg of the seed obtained in preparation example 7 and 2kg of wheat flour were mixed uniformly and left to ferment at 29 ℃ for 4 hours to obtain a natural yeast dough for the jam.
Example 2
1.5kg of the jam obtained in preparation example 2, 2kg of the fermentation broth obtained in preparation example 6, 2kg of the seed obtained in preparation example 7 and 2kg of wheat flour were taken, mixed uniformly, and left to ferment at 29 ℃ for 4 hours to obtain a natural yeast dough for the jam.
Example 3
1.5kg of the jam obtained in preparation example 3, 2kg of the fermentation broth obtained in preparation example 6, 2kg of the seed obtained in preparation example 7 and 2kg of wheat flour were taken, mixed uniformly, and left to ferment at 29 ℃ for 4 hours to obtain a natural yeast dough for the jam.
Example 4
1.5kg of the jam obtained in preparation example 4, 2kg of the fermentation broth obtained in preparation example 6, 2kg of the seed obtained in preparation example 7 and 2kg of wheat flour were taken, mixed uniformly, and left to ferment at 29 ℃ for 4 hours to obtain a natural yeast dough for the jam.
Example 5
1.5kg of the jam obtained in preparation example 5, 2kg of the fermentation broth obtained in preparation example 6, 2kg of the seed obtained in preparation example 7 and 2kg of wheat flour were taken, mixed uniformly, and left to ferment at 29 ℃ for 4 hours to obtain a natural yeast dough for the jam.
Example 6
1kg of the jam obtained in preparation example 4, 2kg of the fermentation broth obtained in preparation example 6, 2kg of the seed obtained in preparation example 7 and 2kg of wheat flour were taken, mixed uniformly, and left to ferment at 29 ℃ for 4 hours to obtain a natural yeast dough for the jam.
Example 7
2kg of the jam obtained in preparation example 4, 2kg of the fermentation broth obtained in preparation example 6, 2kg of the seed obtained in preparation example 7 and 2kg of wheat flour were taken, mixed uniformly, and left to ferment at 29 ℃ for 4 hours to obtain a natural yeast dough for the jam.
Example 8
1.5kg of the jam obtained in preparation example 4, 1.5kg of the fermentation broth obtained in preparation example 6, 2kg of the seed obtained in preparation example 7 and 2kg of wheat flour were taken, mixed uniformly, and left to ferment at 29 ℃ for 4 hours to obtain a natural yeast dough for the jam.
Example 9
1.5kg of the jam obtained in preparation example 4, 1kg of the fermentation broth obtained in preparation example 6, 2kg of the seed obtained in preparation example 7 and 2kg of wheat flour were taken, mixed uniformly, and left to ferment at 29 ℃ for 4 hours to obtain a natural yeast dough for the jam.
Example 10
1.5kg of the jam obtained in preparation example 4, 2kg of the fermentation broth obtained in preparation example 6, 2kg of the seed obtained in preparation example 7 and 2kg of wheat flour were taken, mixed uniformly, and left to ferment at 29 ℃ for 1 hour to obtain a natural yeast dough for the jam.
Example 11
1.5kg of the jam obtained in preparation example 4, 2kg of the fermentation broth obtained in preparation example 6, 2kg of the seed obtained in preparation example 7 and 2kg of wheat flour were taken, mixed uniformly, and left to ferment at 29 ℃ for 2 hours to obtain a natural yeast dough for the jam.
Example 12
1.5kg of the jam obtained in preparation example 4, 2kg of the fermentation broth obtained in preparation example 6, 2kg of the seed obtained in preparation example 7 and 2kg of wheat flour were taken, mixed uniformly, and left to ferment at 29 ℃ for 3 hours to obtain a natural yeast dough for the jam.
Example 13
1.5kg of the jam obtained in preparation example 4, 2kg of the fermentation broth obtained in preparation example 6, 2kg of the seed obtained in preparation example 7 and 2kg of wheat flour were taken, mixed uniformly, and left to ferment at 29 ℃ for 5 hours to obtain a natural yeast dough for the jam.
Example 14
200g of hard flour, 50g of the jam natural yeast dough obtained in example 4, 2g of fresh yeast, 32g of white granulated sugar, 3g of edible salt, 60g of fresh milk, 25g of butter, 8g of condensed milk and 115mL of water are weighed. Stirring, standing at 26 deg.C for proofing for 3 hr, expanding volume to about 2 times, baking in oven at 220 deg.C for 45min, and cooling to obtain toast.
Comparative example
Comparative example 1
2kg of the yeast liquid obtained in preparation example 6, 2kg of the flour obtained in preparation example 7 and 2kg of wheat flour are uniformly mixed, and the mixture is placed at 29 ℃ for fermentation for 4 hours to obtain natural yeast dough.
Comparative example 2
200g of high gluten flour, 50g of the natural yeast dough obtained in comparative example 1, 2g of fresh yeast, 32g of white granulated sugar, 3g of edible salt, 60g of fresh milk, 25g of butter, 8g of condensed milk and 115mL of water are weighed. Stirring, standing at 26 deg.C for proofing for 3 hr, expanding volume to about 2 times, baking in oven at 220 deg.C for 45min, and cooling to obtain toast.
Comparative example 3
200g of hard flour, 50g of the natural yeast dough obtained in comparative example 1, 2g of fresh yeast, 32g of white granulated sugar, 3g of edible salt, 60g of fresh milk, 25g of butter, 8g of condensed milk, 40g of jam obtained in preparation example 4, and 115mL of water were weighed. Stirring, standing at 26 deg.C for proofing for 3 hr, expanding volume to about 2 times, baking in oven at 220 deg.C for 45min, and cooling to obtain toast.
Performance test
(1) The effect of jam type on dough leavening, including: acidity, lactobacillus content (CFU/mL) and yeast content (CFU/mL), wherein the detection samples are the samples of examples 1-5, and the detection results are shown in Table 1;
(2) the effect of jam addition on dough leavening, including: detecting acidity, lactobacillus content (CFU/mL) and saccharomycete content (CFU/mL), wherein a detection sample is preparation example 7, detection samples are examples 4, 6 and 7 and comparative example 1, and detection results are shown in Table 2;
(3) the influence of the addition amount of the yeast solution on dough fermentation comprises the following steps: acidity, lactobacillus content (CFU/mL) and yeast content (CFU/mL), wherein the detection samples are the samples of examples 4, 8 and 9, and the detection results are shown in Table 3;
(4) the effect of fermentation time on dough fermentation, including: acidity, lactobacillus content (CFU/mL) and yeast content (CFU/mL), wherein the detection samples are the samples of examples 4 and 10-13, and the detection results are shown in Table 4;
(5) the effect of jam addition on toast, including: bulk, sensory flavor, test samples were example 14, comparative example 2, comparative example 3, and the test results are shown in table 6.
Detection method/test method
The method for detecting the acidity of the dough comprises the following steps: the acidity of the dough is determined by referring to a detection method in GB 5009.239-2016 (national food safety standard food acidity determination).
The method for detecting the lactic acid bacteria content of the dough comprises the following steps: the number of the bacterial colonies is determined by referring to a detection method in GB 4789.2-2016 (Total bacterial colony number determination for food safety national standard food microbiological inspection).
The detection method of the dough yeast comprises the following steps: the number of the bacterial colonies is determined by referring to a detection method in GB 4789.2-2016 (Total bacterial colony number determination for food safety national standard food microbiological inspection).
Evaluation methods of puff volume and sensory flavor of toast comprise: blind tests of taste and flavor were performed on each sample. Evaluation items of main senses: color, texture, taste, and flavor. Sensory and flavor scoring criteria are shown in table 5. And the number of the participators is 30, the participators count the number of the favorite people for each sample, and the total score is counted for the randomly flowing customers of the store, and the overall favorite degree is given an opinion.
TABLE 1 Effect of jam type on dough fermentation
TABLE 2 influence of jam addition on dough leavening
TABLE 3 influence of the amount of yeast solution added on dough fermentation
TABLE 4 influence of fermentation time on dough fermentation
TABLE 5 sensory and flavor scoring criteria for products
TABLE 6 influence of jam addition on toast taste and flavor (evaluation results)
As can be seen from Table 1, the acidity values of the dough after fermentation by adding different jams are different, the acidity of the lime jam dough is the highest, and the acidity of the dough of the pitaya and strawberry mixed jam is the lowest. In the aspect of microorganism content, the contents of lactic acid bacteria and yeast in the dough fermented by taking grape jam as a basic raw material reach the highest, the acidity is similar to that of the mixed jam of dragon fruit and strawberry, and the grape jam as a raw material can obtain better acidity and viable bacteria quantity at the same time.
As can be seen from Table 2, the jam can obtain proper acidity when 1.5 parts of jam are added, and the acidity is rapidly improved when 2 parts of jam are added due to the fact that the number of initial viable bacteria is too high, on one hand, the number of bacterial colonies reaches a saturation period, on the other hand, the increase of the number of bacterial colonies is inhibited due to the high acidity, and the content of probiotics when 1.5 parts of jam and 2 parts of jam are added is in the same order of magnitude. It can be seen that the addition of 1.5 parts of jam gives the most suitable acidity and high probiotic count.
As can be seen from Table 3, the fermentation liquid contains abundant lactic acid bacteria and yeast, and the addition of the fermentation liquid can effectively increase the content of probiotics in the dough, so that the probiotics in the fermentation liquid can be utilized to ferment the jam and the dough, and the effects of releasing the flavor of the jam and degrading the dough can be achieved.
As can be seen from Table 4, the fermentation time is an important factor affecting the quality of the dough, and the probiotic activity in the fermentation liquid is not completely activated at 1h of fermentation, so that the fermentation capacity is poor, and the generation of acid metabolites is less, so that the acidity of the dough is balanced. And with the prolonging of the fermentation time, the activity of the probiotics is gradually recovered, and the acidity is increased due to the degradation of dough and jam by acid production. And when the fermentation is carried out for 4 hours, the content of the probiotics also approaches to reach a saturation period, and the growth of the probiotics is inhibited due to the increase of acidity along with further fermentation.
As can be seen from tables 5 and 6, the toast prepared in example 14 was more acceptable and preferred by the public, regardless of fullness, mouthfeel and flavor. Compared with the example 14 and the comparative example 3, the fruit and vegetable in the fermentation solution provide abundant probiotics, so that the flour and the jam can be better mixed in the process of fermenting the jam and the dough, and the food is endowed with more unique flavor.
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 (10)
1. A method for preparing natural yeast dough, which is characterized by comprising the following steps:
preparing jam: cleaning fruits and vegetables, adding water, pulping, adding edible sugar, thickener and acidity regulator, mixing, heating to boil, concentrating, packaging, and sterilizing to obtain jam;
preparing a yeast solution: cleaning fruits and vegetables, adding water and lactobacillus powder, and fermenting at 27-30 deg.C to obtain a fermentation solution;
preparing the flour seeds: mixing Lubang flour, water, wheat flour and edible sugar, and fermenting at 25-30 deg.C to obtain flour;
preparing dough: mixing jam, yeast solution, flour and wheat flour with water, and fermenting at 28-32 deg.C to obtain natural yeast dough.
2. The method of preparing a natural yeast dough of claim 1, wherein: preparing jam: cleaning 35-45 parts of fruits and vegetables, adding 15-25 parts of water, pulping, adding 35-45 parts of edible sugar, 0.05-0.45 part of thickening agent and 0-0.28 part of acidity regulator, uniformly mixing, heating to boil, concentrating, filling and sterilizing to obtain the jam.
3. The method of preparing a natural yeast dough of claim 1, wherein: preparing a yeast solution: cleaning 20-30 parts of fruits and vegetables, adding 70-80 parts of water and 0.0035-0.0045 parts of lactobacillus powder, fermenting at 27-30 deg.C until pH is 3.2-3.5, and stopping fermentation to obtain fermented solution.
4. The method of preparing a natural yeast dough of claim 1, wherein: preparing the flour seeds: mixing 10-20 parts of Lubang flour, 40-50 parts of water, 35-45 parts of wheat flour and 0.1-0.3 part of edible sugar, fermenting at 25-30 deg.C until pH is 3.6-3.9, and stopping fermentation to obtain flour.
5. The method of preparing a natural yeast dough of claim 1, wherein: preparing dough: mixing jam 10-20 parts, yeast liquid 10-20 parts, flour 18-22 parts, wheat flour 20-25 parts and water 10-25 parts, and fermenting at 28-32 deg.C for 3-5 hr to obtain natural yeast dough.
6. The method of preparing a natural yeast dough of claim 1, wherein: in the step of preparing the yeast solution, the fruits and vegetables are soaked in saline water with the concentration of 0.75-1wt%, filtered, added with water and pulped.
7. The method of preparing a natural yeast dough of claim 1, wherein: the fruit and vegetable comprises one or more of green lemon, strawberry, white peach, grape and dragon fruit.
8. The method of preparing a natural yeast dough of claim 1, wherein: the lactobacillus powder comprises bifidobacterium, streptococcus lactis, streptococcus thermophilus, lactobacillus plantarum, lactobacillus rhamnosus and lactobacillus bulgaricus.
9. A toast, comprising: prepared from a natural yeast dough according to any one of claims 1 to 8.
10. Toast according to claim 9 wherein the preparation process comprises the steps of:
s1, mixing the raw materials: weighing 180-portion soft wheat flour 220, 40-60 portions of natural yeast dough, 1-3 portions of fresh yeast, 30-35 portions of edible sugar, 2-4 portions of edible salt, 50-70 portions of fresh milk, 22-28 portions of butter, 6-10 portions of condensed milk and 120 portions of water 110-portion soft wheat flour, and uniformly mixing and stirring;
s2, proofing: loading the uniformly mixed raw materials into a tray, and fermenting for 2.5-3h at the temperature of 25-27 ℃ until the volume is expanded by 1.8-2.2 times;
s3, baking: baking the expanded raw materials in an oven for 40-50min at the baking temperature of 220 ℃ and 230 ℃, and cooling;
s4, packaging: and bagging and packaging after cooling.
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| CN115191461A (en) * | 2021-04-12 | 2022-10-18 | 武汉市玫隆皇冠食品有限公司 | Lubang seed bread and preparation method thereof |
| CN115644212A (en) * | 2022-06-01 | 2023-01-31 | 华南理工大学 | Lactobacillus fermentum and application thereof in preparation of goat milk reinforced whole-wheat sour dough bread |
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