CN114097852A - A method for preparing sucrose-free whole wheat tea bread based on refrigerated Chinese seed fermentation - Google Patents
A method for preparing sucrose-free whole wheat tea bread based on refrigerated Chinese seed fermentation Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/34—Animal material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/165—Triglycerides
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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- Food Science & Technology (AREA)
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
本发明公开了一种基于冷藏中种发酵制备无蔗糖全麦茶面包的方法，步骤如下：将所有蛋液与部分酵母、部分水、部分蜂蜜、部分高筋面粉、部分全麦面粉和部分超微茶粉混合搅拌，制成中种面团，室温下静置后冷藏发酵；然后在室温条件下静置、缓苏后与食用盐、黄油、剩余酵母、剩余水、剩余蜂蜜、剩余高筋面粉、剩余全麦面粉和剩余超微茶粉混合搅拌，制成主面团；最后，依次经发酵、分割、成型和醒发，将醒发后的面团进行烘烤，烘烤后自然冷却，得到无蔗糖茶全麦面包。本发明采用二次和面结合冷藏发酵工艺制备全麦茶面包，不仅延长面团的菌种生命周期，而且削弱因添加茶粉导致面筋网络裂变而导致面团保气性能变差的问题，使茶面包仍能保持高蓬松度。The invention discloses a method for preparing sucrose-free whole-wheat tea bread based on refrigerated Chinese seed fermentation. The steps are as follows: all egg liquid is mixed with part of yeast, part of water, part of honey, part of high-gluten flour, part of whole wheat flour and part of ultrafine flour The tea powder is mixed and stirred to make a medium dough, which is left standing at room temperature and then refrigerated and fermented; then it is left standing at room temperature and slowed down with edible salt, butter, remaining yeast, remaining water, remaining honey, remaining high-gluten flour, The remaining whole wheat flour and the remaining ultra-fine tea powder are mixed and stirred to form a main dough; finally, the proofed dough is baked, and naturally cooled after baking to obtain a sucrose-free dough through fermentation, division, molding and proofing in sequence. Tea Whole Wheat Bread. In the present invention, the whole-wheat tea bread is prepared by using secondary dough kneading combined with a refrigerated fermentation process, which not only prolongs the life cycle of the dough, but also reduces the problem of poor air-holding performance of the dough caused by the fission of the gluten network caused by the addition of tea powder, so that the tea bread is still Can maintain high bulk.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a method for preparing sucrose-free whole wheat tea bread based on cold storage medium seed fermentation.
Background
The bread is a baked food which is prepared by using wheat flour as a main raw material and yeast, eggs, grease, nuts and the like as auxiliary materials, adding water to prepare dough, and performing processes of fermentation, shaping, molding, baking, cooling and the like. It is popular because of its convenience for eating, portability and good taste. But the bread has high sucrose content and has potential safety hazard after long-term eating. With the improvement of living standard, the bread needs to be developed to the directions of safety, low sugar and health.
During the production, processing and storage of tea, a plurality of tea byproducts are produced, and according to statistics, over 10 ten thousand tons of oolong tea stems can be produced every year in China. Compared with tea, the contents of dietary fiber amino acid, total sugar and the like are higher than those of the tea and the tea piece powder, and the contents of tea polyphenol, catechin and caffeine are lower than those of the tea and the tea piece powder. Tea bread is prepared by combining tea nutrient substances with bread through a modern food processing technology, and a whole wheat tea bread preparation process is improved, so that the nutrient components such as tea polyphenol and the like are locked as much as possible, and a better taste is brought, and therefore, better economic benefits are brought to the whole wheat tea bread. At present, the fermentation technology based on one-time dough making is adopted in the fermentation of common bread, but after the ultrafine tea powder is added, the filling power of the tea bread is not enough, so that the bread preparation technology cannot be simply applied in the production process of the tea bread. However, the tea bread prepared by the processes still has the problems of poor taste, poor smoothness, low filling power and high heat.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a method for preparing sucrose-free whole wheat tea bread based on cold storage and seed fermentation.
In order to achieve the purpose, the invention provides the following technical scheme:
the invention relates to a method for preparing sucrose-free tea whole wheat bread by cold storage and medium fermentation, which specifically comprises the following steps:
1) mixing all egg liquid with part of yeast, part of water, part of honey, part of high gluten flour, part of whole wheat flour and part of superfine tea powder, and stirring to obtain a medium-grade dough; standing the medium-sized dough at room temperature for 20-30 min, and then refrigerating and fermenting at 2-8 ℃ for 12-48 h;
2) standing the middle-seed dough fermented in the step 1) at room temperature, tempering, mixing with edible salt, butter, residual yeast, residual water, residual honey, residual high gluten flour, residual whole wheat flour and residual ultrafine tea powder, and stirring to prepare a main dough;
3) sequentially fermenting, cutting, forming and proofing the main dough obtained in the step 2), baking the proofed dough, and naturally cooling the baked dough to obtain the sucrose-free tea whole wheat bread.
Preferably, the whole wheat flour, the high gluten flour, the edible salt, the yeast, the eggs, the honey, the butter, the ultrafine tea powder and the water are respectively in parts by weight: 60-75 parts, 170-195 parts, 2-4 parts, 5-9 parts, 20-40 parts, 45-60 parts, 40-55 parts, 8-15 parts and 120-140 parts.
Preferably, when the middle-grade dough is prepared in the step 1), the total usage amount of the strong flour and the whole wheat flour accounts for 60-80% of the total usage amount of the strong flour and the whole wheat flour by mass percent, the usage amount of the ultrafine tea powder accounts for 50-70% of the total usage amount of the ultrafine tea powder by mass percent, and the usage amount of the honey accounts for 5-10% of the total usage amount of the honey by mass percent; the mass percentage of the yeast usage amount in the total yeast usage amount is 25% -40%, and the mass percentage of the water usage amount in the total water usage amount is 60% -80%.
Preferably, the particle size of the ultrafine tea powder is less than 10 μm.
Preferably, the ultramicro tea powder is prepared from stems and leaves of green tea, black tea, oolong tea, white tea, yellow tea or black tea.
Preferably, the water content of the honey is less than or equal to 20%.
Preferably, the temperature for standing and tempering the medium-sized dough in the step 2) is 20-25 ℃, and the time for standing and tempering is 15-30 min.
Preferably, the fermentation temperature in the step 3) is 25-30 ℃, the fermentation time is 40-70 min, and the fermentation humidity is 70-80%.
Preferably, the temperature for fermentation in the step 3) is 32-39 ℃, the time for fermentation is 30-60 min, and the humidity for fermentation is 80-85%.
Preferably, the baking temperature in the step 3) is 145-160 ℃, and the baking time is 15-25 min.
The invention has the following beneficial effects:
1. the technology for preparing the whole wheat tea bread by combining the secondary dough kneading (namely a middle-seed method) with a refrigeration fermentation process is not reported in the prior literature. The invention is improved on the basis of the prior bread production process technology based on a primary dough mixing fermentation method, and the whole wheat tea bread is prepared by adopting a secondary dough mixing combined refrigeration fermentation process, so that the strain life cycle of dough can be prolonged, the problems of weakened yeast gas production capability and poor dough gas retention performance caused by gluten network fission due to addition of a large amount of tea powder can be weakened, and the prepared tea bread can still keep high filling power; in the preparation process, four parameters of honey content, refrigeration fermentation time, tea powder adding proportion and flour adding proportion in the medium dough are key factors influencing the quality of the tea dough bread. Furthermore, the process condition for preparing the tea bread by the cold storage medium fermentation method is reliable, the dough is easy to control, the two sections of dough preparation and bread baking are effectively separated, a reference basis can be provided for the industrial production of the tea bread, and the industrial and large-scale production of the tea bread is promoted.
2. The honey added in the invention has the following functions: (1) increase the hygroscopicity and softness of the dough; (2) the sweetness of the bread is increased; (3) the nutritional ingredients of the bread are increased; (4) the adverse effect of dough fermentation effect caused by adding tea powder is reduced.
3. After the bread dough (the bread dough obtained by fermenting, dividing and molding the main dough is obtained) is obtained, the bread dough is proofed, and the proofed effect is as follows: (1) the dough is recovered with flexibility; (2) ensuring the gluten network to be fully expanded; (3) the product tissue is loosened.
4. According to the invention, honey is used for replacing the traditional cane sugar, and tea powder is added into flour to prepare the new-taste bread, so that the product is fine and smooth in taste, high in filling power and low in calorie, and the pursuit of modern young people on convenient, low-calorie and high-nutrition diet is met.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more clearly understood by those skilled in the art, the present invention is further described with reference to the following embodiments.
Example 1:
a method for preparing sucrose-free whole wheat tea bread based on cold storage and medium fermentation specifically comprises the following steps:
1) firstly, primarily crushing green tea into 40-mesh tea powder, and then placing the 40-mesh tea powder into an ultrafine crusher to obtain ultrafine green tea powder with particle size less than 10 mu m;
2) weighing 70 parts of whole wheat flour (the whole wheat flour is flour prepared by grinding and screening whole wheat and has the grain diameter of 20-200 meshes), 175 parts of high gluten flour, 3.5 parts of edible salt, 7.5 parts of yeast, 30 parts of eggs, 51 parts of honey, 48 parts of butter, 12.5 parts of ultramicro green tea powder and 137 parts of water according to the weight proportion, and respectively placing the whole wheat flour, the high gluten flour, the edible salt, the yeast and the ultramicro green tea powder in a container; wherein, the eggs are smashed and then are evenly stirred in a container to obtain egg liquid;
3) mixing 49 parts of whole wheat flour, 126 parts of high gluten flour, 30 parts of eggs, 4 parts of honey, 2.5 parts of yeast, 8.75 parts of ultramicro green tea powder and 85 parts of water, stirring, and kneading into dough to prepare medium-sized dough;
4) standing the well-mixed dough at room temperature for 25min, and refrigerating and fermenting at 4 ℃ for 24 h;
5) standing the middle-seed dough after the cold storage and fermentation in the step 4) for 20min at room temperature, and mixing and stirring the middle-seed dough after tempering with 3.5 parts of edible salt, 48 parts of butter, 21 parts of residual whole wheat flour, 49 parts of residual high gluten flour, 47 parts of residual honey, 5 parts of residual yeast, 3.75 parts of residual ultramicro green tea powder and 52 parts of residual water to prepare main dough;
6) fermenting the main dough at 28 deg.C and 75% humidity until the volume of the main dough is increased to more than two times of the original volume;
7) dividing the main dough fermented in the step 6) into a plurality of small dough, and twisting each small dough into a round shape; the size of the small dough is preferably 50 g/piece;
8) placing all small dough in an environment with temperature of 35 deg.C and humidity of 85%, and fermenting for 45 min;
9) putting all the small dough proofed in the step 6) into a baking tray and discharging the small dough at intervals, and then putting the baking tray into an oven preheated to 150 ℃ for baking for 15 min; and after baking, naturally cooling for more than 2 hours in a dry and cool environment to obtain the sucrose-free tea whole wheat bread.
Example 2:
a method for preparing sucrose-free whole wheat tea bread based on cold storage and medium fermentation specifically comprises the following steps:
1) firstly, primarily crushing oolong tea into 40-mesh tea powder, and then placing the 40-mesh tea powder in an ultrafine crusher to obtain ultrafine oolong tea powder with particle size less than 10 mu m;
2) weighing 60 parts of whole wheat flour, 170 parts of high gluten flour, 2 parts of edible salt, 5 parts of yeast, 20 parts of eggs, 45 parts of honey, 40 parts of butter, 8 parts of ultramicro oolong tea powder and 120 parts of water according to the weight proportion, and respectively placing the materials in a container; wherein, the eggs are smashed and then are evenly stirred in a container to obtain egg liquid;
3) mixing and stirring 36 parts of whole wheat flour, 102 parts of high gluten flour, 20 parts of eggs, 2.25 parts of honey, 2 parts of yeast, 4 parts of ultramicro oolong tea powder and 72 parts of water, and kneading into dough to prepare medium-grade dough;
4) standing the kneaded dough at room temperature for 30min, and refrigerating and fermenting at 2 deg.C for 48 h;
5) standing the middle-seed dough subjected to the cold storage and fermentation in the step 4) for 20min at room temperature, and mixing and stirring the middle-seed dough subjected to tempering with 2 parts of edible salt, 40 parts of butter, 24 parts of residual whole wheat flour, 68 parts of residual high gluten flour, 42.75 parts of residual honey, 3 parts of residual yeast, 4 parts of residual ultramicro oolong tea powder and 48 parts of residual water to prepare main dough;
6) fermenting the main dough at 30 deg.C and 80% humidity until the volume of the main dough is increased to more than two times of the original volume;
7) dividing the main dough fermented in the step 6) into a plurality of small dough, and twisting each small dough into a round shape; the small dough size is preferably 50 g/piece;
8) placing the small dough in an environment with temperature of 39 deg.C and humidity of 85%, and fermenting for 30 min;
9) putting all the small dough proofed in the step 6) into a baking tray and discharging the small dough at intervals, then putting the baking tray into an oven preheated to 145 ℃ and baking for 25 min; and naturally cooling for more than 2h in a dry and cool environment after baking to obtain the sucrose-free whole wheat bread.
Example 3:
a method for preparing sucrose-free oolong tea whole wheat bread by cold storage and medium fermentation specifically comprises the following steps:
1) firstly, primarily crushing black tea into 40-mesh tea powder, and then placing the 40-mesh tea powder into an ultrafine crusher to obtain ultrafine black tea powder with particle size less than 10 mu m;
2) weighing 75 parts of whole wheat flour, 195 parts of high gluten flour, 4 parts of edible salt, 9 parts of yeast, 40 parts of eggs, 60 parts of honey, 55 parts of butter, 15 parts of ultrafine black tea powder and 140 parts of water according to the weight proportion, and respectively placing the materials in a container; wherein, the eggs are smashed and then are evenly stirred in a container to obtain egg liquid;
3) mixing and stirring 60 parts of whole wheat flour, 156 parts of high gluten flour, 40 parts of eggs, 6 parts of honey, 3.15 parts of yeast, 10.5 parts of ultrafine black tea powder and 112 parts of water, and kneading into dough to prepare medium-sized dough;
4) standing the well-mixed dough at room temperature for 15min, and refrigerating and fermenting at 8 ℃ for 12 h;
5) standing the middle-seed dough after the cold storage and fermentation in the step 4) for 15min at room temperature, and mixing and stirring the middle-seed dough after tempering with 4 parts of edible salt, 55 parts of butter, 15 parts of residual whole wheat flour, 39 parts of residual high gluten flour, 54 parts of residual honey, 5.85 parts of residual yeast, 4.5 parts of residual ultramicro black tea powder and 28 parts of residual water to prepare main dough;
6) fermenting the main dough at 25 deg.C and 70% humidity until the volume of the main dough is increased to more than two times of the original volume;
7) dividing the main dough fermented in the step 6) into a plurality of small dough, and twisting each small dough into a round shape; the small dough size is preferably 50 g/piece;
8) placing all small dough in an environment with temperature of 32 deg.C and humidity of 80%, and allowing fermentation for 60 min;
9) putting all the small dough proofed in the step 6) into a baking tray and discharging the small dough at intervals, and then putting the baking tray into an oven preheated to 160 ℃ for baking for 15 min; and naturally cooling for more than 2h in a dry and cool environment after baking to obtain the sucrose-free whole wheat bread.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114600929A (en) * | 2022-03-16 | 2022-06-10 | 广东广益科技实业有限公司 | Middle-seed-method self-preservation fresh basic bread and making method thereof |
| CN116806862A (en) * | 2023-06-21 | 2023-09-29 | 玛士撒拉（上海）医疗科技有限公司 | Whole wheat bread with low fat and rich B vitamins and preparation method thereof |
| CN117223738A (en) * | 2023-09-20 | 2023-12-15 | 武汉轻工大学 | Preparation method of jasmine tea bread |
| CN118203032A (en) * | 2024-01-29 | 2024-06-18 | 滨州中裕食品有限公司 | A preparation process of whole grain fermented bread |
Citations (11)
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| CN117223738A (en) * | 2023-09-20 | 2023-12-15 | 武汉轻工大学 | Preparation method of jasmine tea bread |
| CN118203032A (en) * | 2024-01-29 | 2024-06-18 | 滨州中裕食品有限公司 | A preparation process of whole grain fermented bread |
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