CN112889883A - Preparation process of polypeptide grain fermented bread - Google Patents
Preparation process of polypeptide grain fermented bread Download PDFInfo
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- CN112889883A CN112889883A CN202110219362.XA CN202110219362A CN112889883A CN 112889883 A CN112889883 A CN 112889883A CN 202110219362 A CN202110219362 A CN 202110219362A CN 112889883 A CN112889883 A CN 112889883A
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- 235000008429 bread Nutrition 0.000 title claims abstract description 73
- 229920001184 polypeptide Polymers 0.000 title claims abstract description 30
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 30
- 102000004196 processed proteins & peptides Human genes 0.000 title claims abstract description 30
- 235000013339 cereals Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 64
- 230000004151 fermentation Effects 0.000 claims abstract description 64
- 239000002994 raw material Substances 0.000 claims abstract description 35
- 239000000843 powder Substances 0.000 claims description 99
- 239000002002 slurry Substances 0.000 claims description 60
- 235000013312 flour Nutrition 0.000 claims description 56
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 48
- 241000209140 Triticum Species 0.000 claims description 42
- 235000021307 Triticum Nutrition 0.000 claims description 42
- 102000004190 Enzymes Human genes 0.000 claims description 33
- 108090000790 Enzymes Proteins 0.000 claims description 33
- 229940088598 enzyme Drugs 0.000 claims description 33
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 30
- 239000002131 composite material Substances 0.000 claims description 24
- 238000000227 grinding Methods 0.000 claims description 23
- 235000019764 Soybean Meal Nutrition 0.000 claims description 22
- 239000011812 mixed powder Substances 0.000 claims description 22
- 239000004455 soybean meal Substances 0.000 claims description 22
- 150000001875 compounds Chemical class 0.000 claims description 21
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 20
- 235000007164 Oryza sativa Nutrition 0.000 claims description 19
- 235000009566 rice Nutrition 0.000 claims description 19
- 235000001468 Triticum dicoccon Nutrition 0.000 claims description 17
- 235000003532 Triticum monococcum subsp monococcum Nutrition 0.000 claims description 17
- 240000003834 Triticum spelta Species 0.000 claims description 17
- 235000004240 Triticum spelta Nutrition 0.000 claims description 17
- 244000068988 Glycine max Species 0.000 claims description 16
- 235000010469 Glycine max Nutrition 0.000 claims description 16
- 244000017020 Ipomoea batatas Species 0.000 claims description 16
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 16
- 238000004898 kneading Methods 0.000 claims description 16
- 235000020183 skimmed milk Nutrition 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 13
- 238000007873 sieving Methods 0.000 claims description 12
- 230000008569 process Effects 0.000 claims description 11
- 244000269722 Thea sinensis Species 0.000 claims description 10
- 235000010323 ascorbic acid Nutrition 0.000 claims description 10
- 229960005070 ascorbic acid Drugs 0.000 claims description 10
- 239000011668 ascorbic acid Substances 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 10
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 10
- 235000013824 polyphenols Nutrition 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 238000004904 shortening Methods 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 108010059892 Cellulase Proteins 0.000 claims description 8
- 108091005804 Peptidases Proteins 0.000 claims description 8
- 108010059820 Polygalacturonase Proteins 0.000 claims description 8
- 239000004365 Protease Substances 0.000 claims description 8
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 8
- 229940106157 cellulase Drugs 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 8
- 238000004108 freeze drying Methods 0.000 claims description 8
- 239000011268 mixed slurry Substances 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000007547 defect Effects 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 description 15
- 238000004321 preservation Methods 0.000 description 11
- 239000000203 mixture Substances 0.000 description 8
- 238000004659 sterilization and disinfection Methods 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 4
- 230000009471 action Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 239000006071 cream Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 150000001371 alpha-amino acids Chemical class 0.000 description 1
- 235000008206 alpha-amino acids Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000007065 protein hydrolysis Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 208000018556 stomach disease Diseases 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- 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
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention provides a preparation process of polypeptide grain fermented bread, and relates to the technical field of bread processing. The preparation process of the polypeptide grain fermented bread mainly comprises the following steps: enzymolysis treatment of raw materials, stir-frying treatment of raw materials, primary fermentation of raw materials, secondary fermentation of raw materials, dough preparation, bread preparation and the like. The invention overcomes the defects of the prior art, improves the polypeptide content in the fermented bread, ensures the nutritional structure of the fermented bread, and has the advantages of high nutritional value, good stability, good flavor and taste and the like.
Description
Technical Field
The invention relates to the technical field of bread processing, and particularly relates to a preparation process of polypeptide grain fermented bread.
Background
The fermented bread is a food which changes the original nutrient components by using beneficial microorganisms and generates unique flavor, the enzyme secreted by the microorganisms can crack cell walls during fermentation, the utilization degree of nutrients is improved, the original starch and protein are partially decomposed, and the fermented bread is easy to digest and absorb, is particularly suitable for being eaten by stomach diseases and dyspepsia patients, and is also a good nutrition product for children and the old.
The polypeptide is a compound formed by connecting alpha-amino acids together by peptide bonds, is an intermediate product of protein hydrolysis, and polypeptide components in plants can play a certain role in reducing blood pressure, blood fat, dissolving thrombus and the like for health care, so that the health care effect of the fermented bread can be effectively improved by increasing the polypeptide content in the fermented bread, and the conventional fermented bread is usually single in fermentation mode, easily causes the problems of poor expansibility, poor taste and flavor and the like of the fermented bread, and seriously affects the production market sale and the economic value of the fermented bread.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides the preparation process of the polypeptide grain fermented bread, which improves the polypeptide content in the fermented bread, ensures the nutritional structure of the fermented bread, and has the advantages of high nutritional value, good stability, good flavor and taste and the like.
In order to achieve the above purpose, the technical scheme of the invention is realized by the following technical scheme:
a preparation process of polypeptide grain fermented bread comprises the following steps:
(1) carrying out enzymolysis treatment on raw materials: selecting defatted soybean meal, adding clear water, boiling at 80-90 deg.C for 15-20min, adding hulled wheat, boiling for 10-15min, grinding into slurry while it is hot, cooling to 30 deg.C, adding complex enzyme, performing enzymolysis for 6-8h, and sterilizing to obtain sterilized slurry;
(2) frying raw materials: selecting rice and glutinous rice, mixing, frying in a pot with small fire to make the surface golden yellow, taking out, and grinding into powder to obtain mixed powder for later use;
(3) primary fermentation of raw materials: adding the sterilized slurry into the mixed powder, adding wheat flour and sugar frost, adding clear water, stirring to obtain thick slurry, adding fermentation powder, fermenting in water bath at 50-60 deg.C for 2-3h, taking out, freeze drying in low temperature environment, taking out, and grinding into powder to obtain composite powder;
(4) and (3) secondary fermentation of raw materials: adding wheat flour, sweet potato powder and soybean powder into the composite powder, adding skimmed milk and clear water, stirring to obtain viscous paste, adding fermentation powder, and fermenting at 30-40 deg.C for 2-4 hr to obtain fermentation slurry;
(5) preparing dough: adding wheat flour, salt, citric acid, tea polyphenols, ascorbic acid, shortening and clear water into the fermented slurry, kneading for 15-20min in a dough kneading machine to obtain dough, taking out the dough, standing for 60-80min at constant temperature of 30-35 deg.C to obtain fermented dough;
(6) preparing bread: preparing the fermented dough into a bread shape, and then placing the bread into a preheated oven to be baked for 15-25min at the temperature of 200-220 ℃ to obtain the fermented bread.
Preferably, the mass ratio of the defatted soybean meal, the clear water, the hulled wheat and the complex enzyme in the step (1) is 10-15: 100-120: 6-8: 0.08-0.2.
Preferably, the complex enzyme in the step (1) is a mixed enzyme with the mass ratio of pectinase, cellulase and protease being 1: 4.
Preferably, the mass ratio of the rice and the glutinous rice in the step (2) is 12-16: 1, and the mixed powder needs to be sieved by a 100-mesh sieve.
Preferably, the mass ratio of the mixed slurry, the mixed flour, the wheat flour, the sugar frost and the fermentation powder in the step (3) is 18-20: 4-5: 8-10: 2-4: 0.2-0.3.
Preferably, the composite powder obtained in step (3) needs to be sieved by a 100-mesh sieve.
Preferably, the weight ratio of the compound powder, the wheat flour, the sweet potato powder, the soybean powder, the skim milk powder and the fermentation powder added in the step (4) is 10-15: 4-6: 2-8: 20-25: 0.1-0.4.
Preferably, the mass ratio of the fermentation slurry, the wheat flour, the salt, the citric acid, the tea polyphenol, the ascorbic acid and the shortening added in the step (5) is 10-20: 10-15: 0.1-0.2: 0.02-0.03: 0.01-0.02: 1-3.
Preferably, the preheating temperature of the oven in the step (6) is 190-.
The invention provides a preparation process of polypeptide grain fermented bread, which has the advantages that compared with the prior art:
(1) according to the invention, the defatted soybean meal and the hulled wheat are subjected to enzymolysis to prepare slurry containing a large amount of polypeptides, and the slurry is subsequently mixed with other materials to prepare the fermented bread, so that the content of the polypeptides in the bread is effectively increased, the nutritional structure of the bread is enriched, and the health care effect of the bread is improved;
(2) according to the invention, the rice and the sticky rice are mixed, fried and ground into powder to be added, so that the taste and the flavor of the bread are effectively enriched, and the edible sense is improved;
(3) according to the invention, through secondary fermentation, the filling power of the bread is effectively improved, the bread is prevented from being dried and hardened after being baked, and the edible taste of the bread is improved.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are clearly and completely described below in conjunction with the embodiments of the present invention, and it is obvious that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
a preparation process of polypeptide grain fermented bread comprises the following steps:
(1) carrying out enzymolysis treatment on raw materials: selecting defatted soybean meal, adding clear water, boiling for 15min at 80 ℃, adding hulled wheat, continuing to boil for 10min, grinding the defatted soybean meal into slurry while the slurry is hot, cooling to 30 ℃ at normal temperature, adding compound enzyme, performing heat preservation and enzymolysis for 6h, and performing sterilization treatment to obtain sterilized slurry for later use, wherein the mass ratio of the defatted soybean meal, the clear water, the hulled wheat and the compound enzyme is 10: 100: 6: 0.08, and the compound enzyme is mixed enzyme of pectinase, cellulase and protease in a mass ratio of 1: 4;
(2) frying raw materials: mixing rice and glutinous rice according to the mass ratio of 12: 1, frying in a pot with slow fire to make the surface golden yellow, taking out, grinding into powder, and sieving with a 100-mesh sieve to obtain mixed powder for later use;
(3) primary fermentation of raw materials: adding the sterilized slurry into the mixed powder, then adding wheat flour and frosting, adding clear water, stirring into thick slurry, adding fermentation powder, fermenting in a water bath at 50 ℃ for 2 hours under heat preservation, taking out, placing in a low-temperature environment, freeze-drying, taking out, grinding into powder, and sieving with a 100-mesh sieve to obtain composite powder for later use, wherein the mass ratio of the mixed slurry to the mixed powder to the wheat flour to the frosting to the fermentation powder is 18: 4: 8: 2: 0.2;
(4) and (3) secondary fermentation of raw materials: continuously adding the composite powder into wheat flour, sweet potato powder and soybean flour, adding skimmed milk and clear water, stirring into viscous paste, adding fermentation powder, and continuously fermenting for 2h at 30 deg.C to obtain fermentation slurry, wherein the mass ratio of composite powder, wheat flour, sweet potato powder, soybean flour, skimmed milk powder and fermentation powder is 10: 4: 2: 20: 0.1;
(5) preparing dough: mixing the fermentation slurry, wheat flour, salt, citric acid, tea polyphenol, ascorbic acid and shortening according to the mass ratio of 10: 0.1: 0.02: 0.01: 1, adding clear water, putting the mixture into a dough kneading machine, kneading for 15min to obtain dough, taking out the dough, standing the dough at the constant temperature of 30 ℃ for 60min to obtain fermented dough for later use;
(6) preparing bread: preheating an oven at 190 deg.C for 5min, making the fermented dough into bread shape, and baking in the preheated oven at 200 deg.C for 15min to obtain fermented bread.
Example 2:
a preparation process of polypeptide grain fermented bread comprises the following steps:
(1) carrying out enzymolysis treatment on raw materials: selecting defatted soybean meal, adding clear water, boiling for 20min at 90 ℃, adding hulled wheat, continuing to boil for 15min, grinding the defatted soybean meal into slurry while the slurry is hot, cooling to 30 ℃ at normal temperature, adding compound enzyme, performing heat preservation and enzymolysis for 8h, and performing sterilization treatment to obtain sterilized slurry for later use, wherein the mass ratio of the defatted soybean meal, the clear water, the hulled wheat and the compound enzyme is 15: 120: 8: 0.2, and the compound enzyme is mixed enzyme of pectinase, cellulase and protease in a mass ratio of 1: 4;
(2) frying raw materials: mixing rice and glutinous rice according to the mass ratio of 16: 1, frying in a pot with slow fire, taking out after the surface is golden, grinding into powder, and sieving with a 100-mesh sieve to obtain mixed powder for later use;
(3) primary fermentation of raw materials: adding the sterilized slurry into the mixed powder, then adding wheat flour and frosting, adding clear water, stirring into thick slurry, adding fermentation powder, carrying out water bath at 60 ℃, carrying out heat preservation and fermentation for 3 hours, taking out, placing in a low-temperature environment, freeze-drying, taking out, grinding into powder, and sieving with a 100-mesh sieve to obtain composite powder for later use, wherein the mass ratio of the mixed slurry to the mixed powder to the wheat flour to the frosting to the fermentation powder is 20: 5: 10: 4: 0.3;
(4) and (3) secondary fermentation of raw materials: continuously adding the composite powder into wheat flour, sweet potato powder and soybean flour, adding skimmed milk and clear water, stirring into viscous paste, adding fermentation powder, and continuously fermenting for 4h at 40 deg.C to obtain fermentation slurry, wherein the mass ratio of composite powder, wheat flour, sweet potato powder, soybean flour, skimmed milk powder and fermentation powder is 15: 6: 8: 25: 0.4;
(5) preparing dough: mixing the fermentation slurry, wheat flour, salt, citric acid, tea polyphenol, ascorbic acid and shortening according to the mass ratio of 20: 15: 0.2: 0.03: 0.02: 3, adding clear water, putting the mixture into a dough kneading machine, kneading for 20min to obtain dough, taking out the dough, standing the dough at the constant temperature of 35 ℃ for 80min to obtain fermented dough for later use;
(6) preparing bread: preheating an oven at 200 deg.C for 10min, making the fermented dough into bread, and baking at 220 deg.C for 25min in the preheated oven to obtain the fermented bread.
Example 3:
a preparation process of polypeptide grain fermented bread comprises the following steps:
(1) carrying out enzymolysis treatment on raw materials: selecting defatted soybean meal, adding clear water at 85 ℃ for boiling for 18min, then adding hulled wheat, continuing to boil for 12min, then grinding the defatted soybean meal into slurry while the slurry is hot, cooling the slurry to 30 ℃ at normal temperature, adding compound enzyme for heat preservation and enzymolysis for 7h, and then performing sterilization treatment to obtain sterilized slurry for later use, wherein the mass ratio of the defatted soybean meal, the clear water, the hulled wheat and the compound enzyme is 13: 110: 7: 0.15, and the compound enzyme is mixed enzyme of pectinase, cellulase and protease in a mass ratio of 1: 4;
(2) frying raw materials: mixing rice and glutinous rice according to a mass ratio of 14: 1, frying in a pot with slow fire, taking out after the surface is golden, grinding into powder, and sieving with a 100-mesh sieve to obtain mixed powder for later use;
(3) primary fermentation of raw materials: adding the sterilized slurry into the mixed powder, then adding wheat flour and frosting, adding clear water, stirring into thick slurry, adding fermentation powder, fermenting in a water bath at 55 ℃ for 2.5h under heat preservation, taking out, placing in a low-temperature environment, freeze-drying, taking out, grinding into powder, and sieving with a 100-mesh sieve to obtain composite powder for later use, wherein the mass ratio of the mixed slurry to the mixed powder to the wheat flour to the frosting to the fermentation powder is 19: 4.5: 9: 3: 0.25;
(4) and (3) secondary fermentation of raw materials: continuously adding the composite powder into wheat flour, sweet potato powder and soybean flour, adding skimmed milk and clear water, stirring into viscous paste, adding fermentation powder, and continuously fermenting for 3h at 35 deg.C to obtain fermentation slurry, wherein the mass ratio of composite powder, wheat flour, sweet potato powder, soybean flour, skimmed milk powder and fermentation powder is 13: 5: 23: 0.3;
(5) preparing dough: mixing the fermentation slurry, wheat flour, salt, citric acid, tea polyphenol, ascorbic acid and shortening according to the mass ratio of 15: 13: 0.1: 0.03: 0.01: 0.02: 2, adding clear water, putting the mixture into a dough kneading machine, kneading for 18min to obtain dough, taking out the dough, standing the dough at the constant temperature of 35 ℃ for 60-80min to obtain fermented dough for later use;
(6) preparing bread: preheating an oven at 200 deg.C for 8min, making the fermented dough into bread, and baking in the preheated oven at 210 deg.C for 20min to obtain fermented bread.
Comparative example 1:
a preparation process of polypeptide grain fermented bread comprises the following steps:
(1) carrying out enzymolysis treatment on raw materials: selecting defatted soybean meal, adding clear water at 85 ℃ for boiling for 18min, then adding hulled wheat, continuing to boil for 12min, then grinding the defatted soybean meal into slurry while the slurry is hot, cooling the slurry to 30 ℃ at normal temperature, adding compound enzyme for heat preservation and enzymolysis for 7h, and then performing sterilization treatment to obtain sterilized slurry for later use, wherein the mass ratio of the defatted soybean meal, the clear water, the hulled wheat and the compound enzyme is 13: 110: 7: 0.15, and the compound enzyme is mixed enzyme of pectinase, cellulase and protease in a mass ratio of 1: 4;
(2) primary fermentation of raw materials: adding wheat flour and sugar cream into the sterilized slurry, adding clear water, stirring into thick slurry, adding fermentation powder, fermenting in water bath at 55 ℃ for 2.5h, taking out, freeze-drying in a low-temperature environment, taking out, grinding into powder, and sieving with a 100-mesh sieve to obtain composite powder for later use, wherein the mass ratio of the mixed slurry to the wheat flour to the sugar cream to the fermentation powder is 19: 9: 3: 0.25;
(3) and (3) secondary fermentation of raw materials: continuously adding the composite powder into wheat flour, sweet potato powder and soybean flour, adding skimmed milk and clear water, stirring into viscous paste, adding fermentation powder, and continuously fermenting for 3h at 35 deg.C to obtain fermentation slurry, wherein the mass ratio of composite powder, wheat flour, sweet potato powder, soybean flour, skimmed milk powder and fermentation powder is 13: 5: 23: 0.3;
(4) preparing dough: mixing the fermentation slurry, wheat flour, salt, citric acid, tea polyphenol, ascorbic acid and shortening according to the mass ratio of 15: 13: 0.1: 0.03: 0.01: 0.02: 2, adding clear water, putting the mixture into a dough kneading machine, kneading for 18min to obtain dough, taking out the dough, standing the dough at the constant temperature of 35 ℃ for 60-80min to obtain fermented dough for later use;
(5) preparing bread: preheating an oven at 200 deg.C for 8min, making the fermented dough into bread, and baking in the preheated oven at 210 deg.C for 20min to obtain fermented bread.
Comparative example 2:
a preparation process of polypeptide grain fermented bread comprises the following steps:
(1) carrying out enzymolysis treatment on raw materials: selecting defatted soybean meal, adding clear water at 85 ℃ for boiling for 18min, then adding hulled wheat, continuing to boil for 12min, then grinding the defatted soybean meal into slurry while the slurry is hot, cooling the slurry to 30 ℃ at normal temperature, adding compound enzyme for heat preservation and enzymolysis for 7h, and then performing sterilization treatment to obtain sterilized slurry for later use, wherein the mass ratio of the defatted soybean meal, the clear water, the hulled wheat and the compound enzyme is 13: 110: 7: 0.15, and the compound enzyme is mixed enzyme of pectinase, cellulase and protease in a mass ratio of 1: 4;
(2) frying raw materials: parching rice with slow fire in a pan to golden yellow surface, taking out, grinding into powder, and sieving with 100 mesh sieve to obtain mixed powder;
(3) primary fermentation of raw materials: adding the sterilized slurry into the mixed powder, then adding wheat flour and frosting, adding clear water, stirring into thick slurry, adding fermentation powder, fermenting in a water bath at 55 ℃ for 2.5h under heat preservation, taking out, placing in a low-temperature environment, freeze-drying, taking out, grinding into powder, and sieving with a 100-mesh sieve to obtain composite powder for later use, wherein the mass ratio of the mixed slurry to the mixed powder to the wheat flour to the frosting to the fermentation powder is 19: 4.5: 9: 3: 0.25;
(4) and (3) secondary fermentation of raw materials: continuously adding the composite powder into wheat flour, sweet potato powder and soybean flour, adding skimmed milk and clear water, stirring into viscous paste, adding fermentation powder, and continuously fermenting for 3h at 35 deg.C to obtain fermentation slurry, wherein the mass ratio of composite powder, wheat flour, sweet potato powder, soybean flour, skimmed milk powder and fermentation powder is 13: 5: 23: 0.3;
(5) preparing dough: mixing the fermentation slurry, wheat flour, salt, citric acid, tea polyphenol, ascorbic acid and shortening according to the mass ratio of 15: 13: 0.1: 0.03: 0.01: 0.02: 2, adding clear water, putting the mixture into a dough kneading machine, kneading for 18min to obtain dough, taking out the dough, standing the dough at the constant temperature of 35 ℃ for 60-80min to obtain fermented dough for later use;
(6) preparing bread: preheating an oven at 200 deg.C for 8min, making the fermented dough into bread, and baking in the preheated oven at 210 deg.C for 20min to obtain fermented bread.
Comparative example 3:
a preparation process of polypeptide grain fermented bread comprises the following steps:
(1) carrying out enzymolysis treatment on raw materials: selecting defatted soybean meal, adding clear water at 85 ℃ for boiling for 18min, then adding hulled wheat, continuing to boil for 12min, then grinding the defatted soybean meal into slurry while the slurry is hot, cooling the slurry to 30 ℃ at normal temperature, adding compound enzyme for heat preservation and enzymolysis for 7h, and then performing sterilization treatment to obtain sterilized slurry for later use, wherein the mass ratio of the defatted soybean meal, the clear water, the hulled wheat and the compound enzyme is 13: 110: 7: 0.15, and the compound enzyme is mixed enzyme of pectinase, cellulase and protease in a mass ratio of 1: 4;
(2) frying raw materials: mixing rice and glutinous rice according to a mass ratio of 14: 1, frying in a pot with slow fire, taking out after the surface is golden, grinding into powder, and sieving with a 100-mesh sieve to obtain mixed powder for later use;
(3) fermenting raw materials: adding the sterilized slurry into the mixed powder, then adding wheat flour and frosting, adding clear water, stirring into thick slurry, adding fermentation powder, fermenting in a water bath at 55 ℃ for 2.5h under heat preservation, taking out, placing in a low-temperature environment, freeze-drying, taking out, grinding into powder, and sieving with a 100-mesh sieve to obtain composite powder for later use, wherein the mass ratio of the mixed slurry to the mixed powder to the wheat flour to the frosting to the fermentation powder is 19: 4.5: 9: 3: 0.25;
(4) mixing raw materials: continuously adding the composite powder into wheat flour, sweet potato powder and soybean flour, adding skimmed milk and clear water, and stirring into viscous paste to obtain mixture, wherein the mass ratio of the composite powder, the wheat flour, the sweet potato powder, the soybean flour and the skimmed milk powder is 13: 5: 23;
(5) preparing dough: mixing the mixture, wheat flour, salt, citric acid, tea polyphenol, ascorbic acid and shortening according to the mass ratio of 15: 13: 0.1: 0.03: 0.01: 0.02: 2, adding clear water, putting the mixture into a dough kneading machine, kneading for 18min to obtain dough, taking out the dough, standing the dough at the constant temperature of 35 ℃ for 60-80min to obtain fermented dough for later use;
(6) preparing bread: preheating an oven at 200 deg.C for 8min, making the fermented dough into bread, and baking in the preheated oven at 210 deg.C for 20min to obtain fermented bread.
Sensory evaluation:
the fermented breads prepared in examples 1 to 3 and comparative examples 1 to 3 were scored according to the following table 1 for sensory evaluation under the conditions of 0 day, 3 days and 10 days of storage, and the results are shown in table 2:
table 1:
table 2:
as can be seen from the above table, the fermented bread prepared by the invention has good flavor and mouthfeel, and is high in softness and not easy to harden after storage.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
The above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (9)
1. The preparation process of the polypeptide grain fermented bread is characterized by comprising the following steps:
(1) carrying out enzymolysis treatment on raw materials: selecting defatted soybean meal, adding clear water, boiling at 80-90 deg.C for 15-20min, adding hulled wheat, boiling for 10-15min, grinding into slurry while it is hot, cooling to 30 deg.C, adding complex enzyme, performing enzymolysis for 6-8h, and sterilizing to obtain sterilized slurry;
(2) frying raw materials: selecting rice and glutinous rice, mixing, frying in a pot with small fire to make the surface golden yellow, taking out, and grinding into powder to obtain mixed powder for later use;
(3) primary fermentation of raw materials: adding the sterilized slurry into the mixed powder, adding wheat flour and sugar frost, adding clear water, stirring to obtain thick slurry, adding fermentation powder, fermenting in water bath at 50-60 deg.C for 2-3h, taking out, freeze drying in low temperature environment, taking out, and grinding into powder to obtain composite powder;
(4) and (3) secondary fermentation of raw materials: adding wheat flour, sweet potato powder and soybean powder into the composite powder, adding skimmed milk and clear water, stirring to obtain viscous paste, adding fermentation powder, and fermenting at 30-40 deg.C for 2-4 hr to obtain fermentation slurry;
(5) preparing dough: adding wheat flour, salt, citric acid, tea polyphenols, ascorbic acid, shortening and clear water into the fermented slurry, kneading for 15-20min in a dough kneading machine to obtain dough, taking out the dough, standing for 60-80min at constant temperature of 30-35 deg.C to obtain fermented dough;
(6) preparing bread: preparing the fermented dough into a bread shape, and then placing the bread into a preheated oven to be baked for 15-25min at the temperature of 200-220 ℃ to obtain the fermented bread.
2. The process for preparing polypeptide grain fermented bread according to claim 1, wherein the process comprises the following steps: the mass ratio of the degreased bean pulp, the clear water, the hulled wheat and the complex enzyme in the step (1) is 10-15: 100-120: 6-8: 0.08-0.2.
3. The process for preparing polypeptide grain fermented bread according to claim 1, wherein the process comprises the following steps: the complex enzyme in the step (1) is mixed enzyme with the mass ratio of pectinase, cellulase and protease being 1: 4.
4. The process for preparing polypeptide grain fermented bread according to claim 1, wherein the process comprises the following steps: in the step (2), the mass ratio of the rice to the glutinous rice is 12-16: 1, and the mixed powder needs to be sieved by a 100-mesh sieve.
5. The process for preparing polypeptide grain fermented bread according to claim 1, wherein the process comprises the following steps: the mass ratio of the mixed slurry, the mixed powder, the wheat flour, the sugar frost and the fermentation powder in the step (3) is 18-20: 4-5: 8-10: 2-4: 0.2-0.3.
6. The process for preparing polypeptide grain fermented bread according to claim 1, wherein the process comprises the following steps: and (4) sieving the composite powder obtained in the step (3) by a 100-mesh sieve.
7. The process for preparing polypeptide grain fermented bread according to claim 1, wherein the process comprises the following steps: in the step (4), the weight ratio of the compound powder, the wheat flour, the sweet potato powder, the soybean flour, the skim milk powder and the fermentation powder is 10-15: 4-6: 2-8: 20-25: 0.1-0.4.
8. The process for preparing polypeptide grain fermented bread according to claim 1, wherein the process comprises the following steps: the mass ratio of the fermentation slurry, the wheat flour, the salt, the citric acid, the tea polyphenol, the ascorbic acid and the shortening added in the step (5) is 10-20: 10-15: 0.1-0.2: 0.02-0.03: 0.01-0.02: 1-3.
9. The process for preparing polypeptide grain fermented bread according to claim 1, wherein the process comprises the following steps: the preheating temperature of the oven in the step (6) is 190-200 ℃, and the preheating time is 5-10 min.
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