CN112889877A - Polysaccharide anti-aging bread and preparation method thereof - Google Patents
Polysaccharide anti-aging bread and preparation method thereof Download PDFInfo
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- CN112889877A CN112889877A CN202110239788.1A CN202110239788A CN112889877A CN 112889877 A CN112889877 A CN 112889877A CN 202110239788 A CN202110239788 A CN 202110239788A CN 112889877 A CN112889877 A CN 112889877A
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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
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
- A21D15/06—Preserving finished, partly finished or par-baked bakery products; Improving by irradiation, e.g. with microbiocidal agents, with protective films
-
- 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
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
Abstract
The invention discloses polysaccharide anti-aging bread and a preparation method thereof, and the polysaccharide anti-aging bread is prepared from high gluten flour, isomaltulose, eucheuma powder, salt, butter, white granulated sugar, yeast, egg liquid, water and other raw materials through the processes of liquid seed preparation, dough preparation, primary proofing, dicing, secondary proofing, egg liquid brushing, baking and the like. According to the invention, isomaltulose and eucheuma powder are added into the bread raw material, so that the hardness and the texture structure of the bread core are improved under the synergistic effect of the isomaltulose and the eucheuma powder, the formation of a starch crystal structure is inhibited, and the purposes of delaying starch retrogradation and prolonging the quality guarantee period of the product are achieved. The invention uses isomaltulose to replace cane sugar to prepare bread, can improve brain performance, inhibit fat accumulation and meet the eating requirements of special people such as diabetes mellitus and the like. The anti-aging polysaccharide bread can prolong the shelf life of food.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to polysaccharide anti-aging bread and a preparation method thereof.
Background
Polysaccharides are sugar chains bonded by glycosidic bonds, and are a class of carbohydrate substances with complex and bulky molecular structures. The polysaccharide is widely distributed in nature, some polysaccharides can form components of animal and plant cell walls, and some polysaccharides have special biological activity and have important functions. Isomaltulose is a kind of natural polysaccharide, and is a reducing disaccharide formed by bonding glucose and fructose by an α -1,6 glycosidic bond. The taste of the product is similar to that of cane sugar, and the product is mild and delicate, and has the characteristics of low hygroscopicity, high stability and the like. Can inhibit fat accumulation, and prevent diarrhea. Due to its unique physicochemical properties, demand has risen dramatically in the european and american countries.
The eucheuma is rich in nutrition and unique in function, and contains vegetable albumin and anthocyanin which are rare in common plants, abundant vitamins and water-soluble dietary fiber. The kylin fruit is sweet and mild in nature and contains various nutritional ingredients such as protein, dietary fiber, vitamin B2, vitamin B3, vitamin C, phosphorus, magnesium, potassium and the like. The kylin fruit contains various components beneficial to human body, and also contains more elements for promoting health, caring skin, preventing diseases and strengthening body. The unique mucus of the branches and flowers contains a large amount of nutritive substances and therapeutic substances with obvious drug effect due to extremely low osmotic pressure. The Eucheuma Gelatinosum has effects of preventing constipation, increasing bone density, preventing anemia, neuritis and stomatitis, reducing cholesterol, whitening skin, preventing black spot, relieving heavy metal poisoning, resisting free radical, and preventing carcinoma of large intestine. The newer research results show that the juice of the fruit and stem of eucheuma has positive effects on the growth of tumors, the suppression of viruses and immune response and other diseases. However, the current eucheuma is mainly used as fruits and eaten by people in a fresh eating method, and the deep processing products of the eucheuma with high added value are lacked, so that the eucheuma resource cannot be fully utilized.
Bread aging refers to the phenomenon of bread quality reduction during storage. It is manifested by loss of gloss of the epidermis, loss of aroma, reduction of moisture, retrogradation of starch in the pulp, hardening of the pulp, reduction of soluble starch, etc. In the traditional bread formula, the problems of loose tissue, astringent taste and sweet and greasy taste can be caused by adding white sugar, sorbitol and the like, and the shelf life and the taste can be influenced by reducing the adding amount of the materials, so that the traditional bread formula has certain limitation.
Disclosure of Invention
In order to solve the problems, the natural polysaccharide is substituted or added into the bread in proportion, so that the reproduction of microorganisms can be reduced, the shelf life of the product is prolonged, in addition, the sweetness of the bread is reduced and the anti-aging property and the water retention property of the bread are obviously improved at the same time through the comprehensive action of the isomaltulose and the eucheuma powder, and the preparation method of the polysaccharide anti-aging bread comprises the following steps:
(1) preparing eucheuma powder:
selecting eucheuma with uniform size and color, cleaning, peeling, separating pulp and fruit seeds, adding distilled water, maltodextrin and beta-cyclodextrin, pulping and homogenizing to obtain eucheuma pulp;
drying the kylin fruit pulp in a microwave dryer, and then crushing the dried kylin fruit pulp and sieving the crushed kylin fruit pulp with a 40-mesh sieve to obtain the kylin fruit powder;
(2) preparing a liquid:
uniformly mixing yeast, water, flour and sugar according to the ratio of 1:20:20:2, fermenting at 28-30 ℃ for 2-3h until obvious cellular pores appear, covering the fermented liquid seeds with a preservative film, and storing in a refrigerator at 2 ℃;
(3) dough preparation:
mixing the liquid seed with high gluten flour, isomaltulose, kylin fruit powder, white sugar, salt, butter and water, stirring, and kneading into dough;
(4) primary fermentation:
putting the dough into a proofing box, and covering a layer of preservative film on the dough for primary proofing;
(5) cutting into blocks:
pressing the proofed dough, exhausting air, kneading to be long-strip-shaped, cutting into small blocks with the weight of 60-70g, kneading to be spherical bread blanks, and kneading until the surface is smooth;
(6) and (3) secondary fermentation:
covering a layer of preservative film on the cut dough, and performing secondary fermentation;
(7) brushing egg liquid:
flattening, exhausting and rounding the dough after the secondary fermentation, and brushing egg liquid on the surface of the dough;
(8) baking:
and (3) putting the dough into an oven for baking, placing the baked bread for two hours at room temperature, storing the baked bread in a PE fresh-keeping bag, performing pulse high-light sterilization, and storing the baked bread in a refrigerator at 4 ℃ to obtain the finished product of the polysaccharide anti-aging bread.
Further, the adding amount of the distilled water in the step (1) is 50% of the total weight of the eucheuma pulp, the adding amount of the maltodextrin is 20% of the total weight of the eucheuma pulp, and the adding amount of the beta-cyclodextrin is 2% of the total weight of the eucheuma pulp.
The microwave power for drying in the step (1) is 2000W, the vacuum degree is-0.08 kp, the temperature is 40 ℃, and the drying time is 100 min.
Further, the dough in the step (3) comprises the following components: 40-60 parts of high gluten flour, 0.4-1.8 parts of isomaltulose, 4-6 parts of eucheuma powder, 2-4 parts of white granulated sugar, 0.8-1.4 parts of salt, 2-3 parts of butter, 0.8-1.2 parts of yeast, 5-8 parts of egg liquid and 20-30 parts of water.
Further, the method is characterized in that the adding sequence of the components in the step (3) is as follows: pouring the liquid seeds, the high gluten flour, the isomaltulose, the kylin fruit powder and the white granulated sugar into a flour-mixing machine, stirring for 2min, adding water, continuing stirring, adding butter after 2min, stirring for 1min, adding salt, and continuing stirring the dough until seven-gluten flour is formed.
Further, the method is characterized in that the liquid seeds in the step (3) need to be fermented at the temperature of 28-30 ℃ for 1 hour and then taken out.
Further, the primary fermentation temperature in the step (4) is 30-35 ℃, the relative humidity is 75-85%, and the fermentation time is 1.5-2 h.
Further, the secondary fermentation temperature in the step (6) is 35-40 ℃, the relative humidity is 75-85%, and the fermentation time is 0.5-1 h.
Further, the upper fire temperature of the baking in the step (8) is 180-.
The invention also provides the polysaccharide anti-aging bread prepared by the method.
Compared with the prior art, the invention has the beneficial technical effects that:
(1) the method adopts vacuum microwave drying to prepare the eucheuma powder, retains the beneficial components in the eucheuma to the maximum extent, and improves the utilization rate of the eucheuma and the added value of the product.
(2) The invention utilizes the good synergistic effect between the isomaltulose and the eucheuma powder, and obviously enhances the anti-aging property, the oxidation resistance and the free radical scavenging capability of the bread. The combined action of the two can overcome the defect of low hygroscopicity of the dough, and the water-fixing effect of the water-soluble dietary protein is combined to prevent the water loss of the dough in the storage process, so that the dough has better water retention capacity, the bread core is kept moist, the water loss phenomenon in the storage process is avoided, the starch recrystallization in the bread aging process is inhibited, and the retrogradation is delayed. In addition, the isomaltulose is combined with the eucheuma powder, so that the fermentation effect of yeast can be promoted in the fermentation process, the volume of the product is increased, the hardness is reduced, the hardness of the bread core is reduced, and the good functional characteristic is given to the bread while the shelf life of the food is prolonged.
(3) The invention adopts liquid seed fermentation, which not only can improve the flavor and aroma of the product, but also can enhance the activity of the bread yeast in the fermentation process, so that the dough has better elasticity.
(4) The invention optimizes the bread preparation process, fully protects the gluten network structure in the dough by adding the ingredients such as butter, salt and the like in batches, and leads the dough to be more compact, thereby leading the product to have better sensory quality.
(5) The bread prepared by the invention is baked and stored in a PE fresh-keeping bag, so that the moisture can be kept to a greater extent, oxygen can be isolated, and the follow-up intense light treatment is adopted, so that the number of microorganisms can be reduced, the shelf life of food can be prolonged, and the product has better anti-aging effect.
Detailed Description
The preparation method of the anti-aging polysaccharide bread provided by the invention is further described in the following with reference to the examples.
Example 1
(1) Selecting eucheuma with uniform size and color, cleaning, peeling, separating pulp and fruit seeds, sequentially adding 0.5 times of distilled water, 20% of maltodextrin and 2% of beta-cyclodextrin, pulping and homogenizing. Spreading Eucheuma Gelatinosum pulp in vacuum microwave drying tray, and drying in vacuum microwave drying machine with microwave power of 2000W, vacuum degree of-0.08 kp and temperature of 40 deg.C for 100 min. Pulverizing with a high-speed pulverizer, and sieving with 40 mesh sieve to obtain Eucheuma Gelatinosum powder;
(2) preparing liquid seeds: uniformly mixing 1 part of yeast, 20 parts of water, 20 parts of flour and 2 parts of sugar, and fermenting at the temperature of 30 ℃ for 2.5 hours until obvious honeycomb-shaped air holes appear;
(2) pouring the liquid seed, 30 parts of high gluten flour, 1.5 parts of isomaltulose, 5 parts of kylin fruit powder, 1 part of white granulated sugar and 8 parts of egg liquid into a flour-mixing machine, stirring for 2min, adding 8 parts of water, continuing to stir, adding 2.5 parts of butter after 2min, adding 1.0 part of salt after stirring for 1min, and continuing to stir the dough until seven-gluten dough is formed.
(3) Putting the dough into a proofing box, covering a layer of preservative film on the dough, and proofing for 2 hours at the temperature of 35 ℃ and the relative humidity of 80%;
(4) pressing the proofed dough, exhausting air, kneading to be in a strip shape, cutting into small pieces, kneading to be in a spherical shape, and kneading until the surface is smooth;
(5) covering a layer of preservative film on the dough, and fermenting for 1h at the temperature of 35 ℃ and the relative humidity of 80%;
(6) flattening, exhausting and rounding the dough after the secondary fermentation, and brushing egg liquid on the surface of the dough;
(7) and (3) putting the dough into an oven for baking, controlling the temperature of the upper fire to be 190 ℃ and the temperature of the lower fire to be 170 ℃, and baking for 25min to obtain the polysaccharide anti-aging bread. Placing the baked bread at room temperature for two hours, storing the baked bread in a PE (polyethylene) freshness protection bag, sterilizing the baked bread by intensive pulse light, and storing the baked bread in a refrigerator at 4 ℃;
example 2
The difference from example 1 is that isomaltulose is added in an amount of 1.8 parts by weight and eucheuma flour in an amount of 6 parts by weight.
Example 3
The difference from example 1 is that isomaltulose was added to the dough in an amount of 1.2 parts by weight and eucheuma flour in an amount of 4 parts by weight.
Comparative example 1
The difference from example 1 is that isomaltulose was not added to the dough.
Comparative example 2
The difference from example 1 is that no eucheuma flour was added to the dough.
Comparative example 3
The difference from example 1 is that isomaltulose and eucheuma flour were not added to the dough.
Comparative example 4
The difference from example 2 is that isomaltulose was not added to the dough.
Comparative example 5
The difference from example 3 is that isomaltulose was not added to the dough.
TABLE 1 sensory evaluation scoring sheet
The fresh breads prepared in examples 1 to 3 and comparative examples 1 to 5 were subjected to sensory evaluation by 10 evaluators having associated evaluation experience, and the color, appearance, texture, flavor and taste of the breads were used as evaluation indexes, respectively, and were fully rated at 100 points. The scores were scored against table 1, and the average was taken as the final sensory evaluation result. The results of the sensory score tests are shown in table 2.
TABLE 2 sensory evaluation results
| Color | Appearance of the product | Tissue structure | Flavor (I) and flavor (II) | Taste of the product | Total score | |
| Example 1 | 9 | 19 | 28 | 9 | 28 | 93 |
| Example 2 | 9 | 18 | 27 | 9 | 26 | 89 |
| Example 3 | 9 | 16 | 27 | 9 | 25 | 86 |
| Comparative example 1 | 8 | 17 | 26 | 7 | 24 | 82 |
| Comparative example 2 | 8 | 16 | 26 | 8 | 26 | 84 |
| Comparative example 3 | 7 | 16 | 24 | 7 | 23 | 77 |
| Comparative example 4 | 8 | 17 | 26 | 8 | 24 | 83 |
| Comparative example 5 | 7 | 16 | 25 | 7 | 24 | 79 |
The polysaccharide anti-oxidation breads prepared in examples 1 to 3 and comparative examples 1 to 5 were subjected to hardness test, hardness test at 4 ℃ for 3 days, hardness test at 7 days, and sensory evaluation, respectively, and the results are shown in Table 3.
TABLE 3 measurement results of anti-aging bread with polysaccharides
As can be seen from Table 3, the doughs prepared in examples 1-3 of the present invention all had better firmness in storage, 3 days hardness in storage, 7 days hardness in storage and sensory score than comparative example 3, all under otherwise identical conditions, indicating that isomaltulose and eucheuma flour had a greater effect on bread firmness, anti-aging and sensory score. Example 2 and example 3 differ significantly from example 1 in bread hardness. Wherein the anti-aging effect of the isomaltulose on the bread is more remarkable. Therefore, the isomaltulose and the eucheuma powder are added into the bread raw materials, and the synergistic effect of the isomaltulose and the eucheuma powder can enrich the nutrition of the bread, endow the bread with unique flavor and show better quality.
The principles and embodiments of the present invention have been described herein using specific examples, which are provided only to help understand the method and the core concept of the present invention; meanwhile, for a person skilled in the art, according to the idea of the present invention, the specific embodiments and the application range may be changed. In view of the above, the present disclosure should not be construed as limiting the invention.
Claims (10)
1. The preparation method of the anti-aging polysaccharide bread is characterized by comprising the following steps:
(1) preparing eucheuma powder:
selecting eucheuma with uniform size and color, cleaning, peeling, separating pulp and fruit seeds, adding distilled water, maltodextrin and beta-cyclodextrin, pulping and homogenizing to obtain eucheuma pulp;
drying the kylin fruit pulp in a microwave dryer, and then crushing the dried kylin fruit pulp and sieving the crushed kylin fruit pulp with a 40-mesh sieve to obtain the kylin fruit powder;
(2) preparing a liquid:
uniformly mixing yeast, water, flour and sugar according to the ratio of 1:20:20:2, fermenting at 28-30 ℃ for 2-3h until obvious cellular pores appear, covering the fermented liquid seeds with a preservative film, and storing in a refrigerator at 2 ℃;
(3) dough preparation:
mixing the liquid seed with high gluten flour, isomaltulose, kylin fruit powder, white sugar, salt, butter and water, stirring, and kneading into dough;
(4) primary fermentation:
putting the dough into a proofing box, and covering a layer of preservative film on the dough for primary proofing;
(5) cutting into blocks:
pressing the proofed dough, exhausting air, kneading to be long-strip-shaped, cutting into small blocks with the weight of 60-70g, kneading to be spherical bread blanks, and kneading until the surface is smooth;
(6) and (3) secondary fermentation:
covering a layer of preservative film on the cut dough, and performing secondary fermentation;
(7) brushing egg liquid:
flattening, exhausting and rounding the dough after the secondary fermentation, and brushing egg liquid on the surface of the dough;
(8) baking:
and (3) putting the dough into an oven for baking, placing the baked bread for two hours at room temperature, storing the baked bread in a PE fresh-keeping bag, performing pulse high-light sterilization, and storing the baked bread in a refrigerator at 4 ℃ to obtain the finished product of the polysaccharide anti-aging bread.
2. The method for preparing polysaccharide anti-aging bread as claimed in claim 1, wherein the amount of distilled water added in step (1) is 50% of the total weight of the kylin pulp, the amount of maltodextrin added is 20% of the total weight of the kylin pulp, and the amount of β -cyclodextrin added is 2% of the total weight of the kylin pulp.
3. The preparation method of the polysaccharide anti-aging bread as claimed in claim 1, wherein the microwave power for drying in the step (1) is 2000W, the vacuum degree is-0.08 kp, the temperature is 40 ℃, and the drying time is 100 min.
4. The method for preparing polysaccharide anti-aging bread as claimed in claim 1, wherein the dough in step (3) comprises the following components: 40-60 parts of high gluten flour, 0.4-1.8 parts of isomaltulose, 4-6 parts of eucheuma powder, 2-4 parts of white granulated sugar, 0.8-1.4 parts of salt, 2-3 parts of butter, 0.8-1.2 parts of yeast, 5-8 parts of egg liquid and 20-30 parts of water.
5. The preparation method of the polysaccharide anti-aging bread as claimed in claim 1, wherein the components are added in the following order in step (3): pouring the liquid seeds, the high gluten flour, the isomaltulose, the kylin fruit powder and the white granulated sugar into a flour-mixing machine, stirring for 2min, adding water, continuing stirring, adding butter after 2min, stirring for 1min, adding salt, and continuing stirring the dough until seven-gluten flour is formed.
6. The preparation method of the polysaccharide anti-aging bread as claimed in claim 1, wherein the liquid seeds in the step (3) are used after being fermented at a temperature of 28-30 ℃ for 1 h.
7. The preparation method of the polysaccharide anti-aging bread as claimed in claim 1, wherein the primary proofing temperature in the step (4) is 30-35 ℃, the relative humidity is 75-85%, and the proofing time is 1.5-2 h.
8. The preparation method of the polysaccharide anti-aging bread as claimed in claim 1, wherein the secondary proofing temperature in the step (6) is 35-40 ℃, the relative humidity is 75-85%, and the proofing time is 0.5-1 h.
9. The method for preparing the polysaccharide anti-aging bread as claimed in claim 1, wherein the baking temperature in the step (8) is 180-200 ℃, the baking temperature is 160-180 ℃, and the baking time is 20-30 min.
10. A polysaccharide anti-aging bread prepared by the method of any one of claims 1 to 9.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110239788.1A CN112889877A (en) | 2021-03-04 | 2021-03-04 | Polysaccharide anti-aging bread and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110239788.1A CN112889877A (en) | 2021-03-04 | 2021-03-04 | Polysaccharide anti-aging bread and preparation method thereof |
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| CN112889877A true CN112889877A (en) | 2021-06-04 |
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