CN114468003A - Bread fermented by lactic acid bacteria and processing method - Google Patents
Bread fermented by lactic acid bacteria and processing method Download PDFInfo
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- CN114468003A CN114468003A CN202210062812.3A CN202210062812A CN114468003A CN 114468003 A CN114468003 A CN 114468003A CN 202210062812 A CN202210062812 A CN 202210062812A CN 114468003 A CN114468003 A CN 114468003A
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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
- 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
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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
- A21D13/00—Finished or partly finished bakery products
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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
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a lactobacillus fermented bread and a processing method thereof, wherein the lactobacillus fermented bread is prepared from the following raw materials in parts by weight: 90-100 parts of flour, 35-45 parts of water, 0.2-0.8 part of yeast, 3-8 parts of white granulated sugar, 1-2 parts of edible salt, 5-9 parts of whole milk powder, 10-16 parts of vegetable oil, 10-20 parts of bread improver, 8-10 parts of whole egg liquid, 3-5 parts of high fructose corn syrup, 5-10 parts of purple sweet potato, 5-10 parts of blueberry and 5-10 parts of red bean. The invention has simple making method, short production period and stable quality of the produced bread; in addition, the lactic acid bacteria are fermented and matched with fruits, so that the bread aging can be delayed, the bread baking quality can be effectively improved, and the bread taste can be improved.
Description
Technical Field
The invention relates to the technical field of bread and preparation thereof, in particular to lactobacillus fermented bread and a processing method thereof.
Background
With the increasing demand of China for the diversification of the yield and variety of baked bread, people have higher requirements on the flavor, taste, style, nutrition and the like of bread. At present, dry yeast is mainly used for fermenting dough in industrial production, and the bread produced by the method is often lack of the due fragrance of the bread and has a poor pure taste. Today, health ideas and high-quality life are advocated, and the development of novel healthy modern baked foods is a trend in future development. The sour dough fermentation technology is a traditional biological fermentation technology, and endows a plurality of special quality functional characteristics to the baked food by utilizing the mutual coordination of microorganisms in a system, such as the ability to regulate and control the baking chemical characteristics of the baked food and endow the product with more exquisite and uniform texture, more intense and pleasant flavor, higher nutritional value, longer shelf life and the like, and has advantages in the aspects of developing and manufacturing functional baked food and low-sensitization gluten-free baked food.
The traditional sourdough fermentation technology is a dough with probiotics, which is obtained by mixing grains and water and then naturally infecting lactic acid bacteria and yeast which are from the environment or have acidification and fermentation capacities in grain flour, but the traditional sourdough is a complex biological system, and the quality of final food is difficult to control.
Disclosure of Invention
The invention aims to provide bread fermented by lactic acid bacteria and a processing method thereof, and aims to solve the problems in the prior art.
In order to achieve the purpose, the invention provides the following technical scheme: the bread fermented by the lactic acid bacteria comprises the following raw materials in parts by weight: 90-100 parts of flour, 35-45 parts of water, 0.2-0.8 part of yeast, 3-8 parts of white granulated sugar, 1-2 parts of edible salt, 5-9 parts of whole milk powder, 10-16 parts of vegetable oil, 10-20 parts of bread improver, 8-10 parts of whole egg liquid, 3-5 parts of high fructose corn syrup, 5-10 parts of purple sweet potato, 5-10 parts of blueberry and 5-10 parts of red bean.
Preferably, the bread fermented by the lactic acid bacteria is prepared from the following raw materials in parts by weight: 93-97 parts of flour, 39-42 parts of water, 0.5-0.6 part of yeast, 5-6 parts of white granulated sugar, 1.4-1.6 parts of edible salt, 6-8 parts of whole milk powder, 11-15 parts of vegetable oil, 12-18 parts of bread improver, 8-10 parts of whole egg liquid, 3-5 parts of high fructose corn syrup, 6-8 parts of purple sweet potato, 6-8 parts of blueberry and 6-8 parts of red bean.
Preferably, the bread fermented by the lactic acid bacteria is prepared from the following raw materials in parts by weight: 97 parts of flour, 39 parts of water, 0.5 part of yeast, 5 parts of white granulated sugar, 1.5 parts of edible salt, 7 parts of whole milk powder, 13 parts of vegetable oil, 15 parts of bread improver, 9 parts of whole egg liquid, 4 parts of high fructose corn syrup, 6 parts of purple sweet potato, 6 parts of blueberry and 8 parts of red bean.
Preferably, the bread improver consists of the following raw materials in parts by weight: 10-20 parts of lactococcus lactis subspecies lactis, 20-30 parts of lactobacillus plantarum, 20-50 parts of acetylated distarch phosphate, 10-30 parts of phosphate distarch, 10-20 parts of edible essence, 10-20 parts of wheat gluten, 1-2 parts of an enzyme preparation, 1-2 parts of a flour gluten fortifier and 1-2 parts of ascorbic acid.
Preferably, the flour gluten fortifier is a mixture of vitamin C and azodicarbonamide.
A processing method of bread fermented by lactic acid bacteria comprises the following steps:
s1: raw material treatment: cleaning the purple sweet potatoes, the blueberries and the red beans; the cleaned purple sweet potatoes and red beans are respectively cooked; cutting the steamed purple sweet potatoes to proper sizes for later use;
s2: kneading: weighing the following components in parts by weight: 90-100 parts of flour, 35-45 parts of water, 0.2-0.8 part of yeast, 3-8 parts of white granulated sugar, 1-2 parts of edible salt, 5-9 parts of whole milk powder, 10-16 parts of vegetable oil, 10-20 parts of bread improver, 8-10 parts of whole egg liquid and 3-5 parts of high fructose corn syrup;
s3: primary fermentation: fermenting the prepared dough for 3-4 hours under the conditions that the fermentation temperature is 25-35 ℃ and the humidity is 65-80%;
s4: stirring: stirring the fermented dough until gluten is completely expanded;
s5: and (3) secondary fermentation: performing secondary fermentation on the stirred dough, wherein the fermentation temperature is 25-35 ℃, the humidity is 70-80%, and the fermentation time is 20-40 min;
s6: segmentation, reshaping and proofing: dividing the dough after the secondary fermentation into single small dough, kneading and shaping the small dough, and then fermenting for a period of time;
s7: reshaping again: reshaping the proofed dough again;
s8: discharging and shaping: putting the treated raw materials into dough which is shaped again, and shaping;
s9: baking: baking in oven at 200-220 deg.C for 15-25 min; taking out to obtain the bread fermented by the lactobacillus.
Preferably, after the bread is taken out in the step S9 and cooled, the bread is packed by filling nitrogen.
Compared with the prior art, the invention has the beneficial effects that: the making method is simple, the production period is short, and the produced bread is stable in quality; in addition, the lactic acid bacteria are fermented and matched with fruits, so that the bread aging can be delayed, the bread baking quality can be effectively improved, and the bread taste can be improved.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings:
fig. 1 is a schematic structural view of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the technical solutions of the embodiments of the present invention will be described clearly and completely with reference to the accompanying drawings of the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all embodiments of the present invention. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention. Thus, the following detailed description of the embodiments of the present invention, presented in the figures, is not intended to limit the scope of the invention, as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention.
Referring to fig. 1, in the embodiment of the present invention, a lactobacillus fermented bread and a processing method thereof are provided, wherein the lactobacillus fermented bread is composed of the following raw materials in parts by weight: 90-100 parts of flour, 35-45 parts of water, 0.2-0.8 part of yeast, 3-8 parts of white granulated sugar, 1-2 parts of edible salt, 5-9 parts of whole milk powder, 10-16 parts of vegetable oil, 10-20 parts of bread improver, 8-10 parts of whole egg liquid, 3-5 parts of high fructose corn syrup, 5-10 parts of purple sweet potato, 5-10 parts of blueberry and 5-10 parts of red bean.
Preferably, the bread fermented by the lactic acid bacteria is prepared from the following raw materials in parts by weight: 93-97 parts of flour, 39-42 parts of water, 0.5-0.6 part of yeast, 5-6 parts of white granulated sugar, 1.4-1.6 parts of edible salt, 6-8 parts of whole milk powder, 11-15 parts of vegetable oil, 12-18 parts of bread improver, 8-10 parts of whole egg liquid, 3-5 parts of high fructose corn syrup, 6-8 parts of purple sweet potato, 6-8 parts of blueberry and 6-8 parts of red bean.
Preferably, the bread fermented by the lactic acid bacteria is prepared from the following raw materials in parts by weight: 97 parts of flour, 39 parts of water, 0.5 part of yeast, 5 parts of white granulated sugar, 1.5 parts of edible salt, 7 parts of whole milk powder, 13 parts of vegetable oil, 15 parts of bread improver, 9 parts of whole egg liquid, 4 parts of high fructose corn syrup, 6 parts of purple sweet potato, 6 parts of blueberry and 8 parts of red bean.
Preferably, the bread improver consists of the following raw materials in parts by weight: 10-20 parts of lactococcus lactis subspecies lactis, 20-30 parts of lactobacillus plantarum, 20-50 parts of acetylated distarch phosphate, 10-30 parts of phosphate distarch, 10-20 parts of edible essence, 10-20 parts of wheat gluten, 1-2 parts of an enzyme preparation, 1-2 parts of a flour gluten fortifier and 1-2 parts of ascorbic acid.
Preferably, the flour gluten fortifier is a mixture of vitamin C and azodicarbonamide.
A processing method of bread fermented by lactic acid bacteria comprises the following steps:
s1: raw material treatment: cleaning purple sweet potatoes, blueberries and red beans; the cleaned purple sweet potatoes and red beans are respectively cooked; cutting the steamed purple sweet potatoes to proper sizes for later use;
s2: kneading: weighing the following components in parts by weight: 90-100 parts of flour, 35-45 parts of water, 0.2-0.8 part of yeast, 3-8 parts of white granulated sugar, 1-2 parts of edible salt, 5-9 parts of whole milk powder, 10-16 parts of vegetable oil, 10-20 parts of bread improver, 8-10 parts of whole egg liquid and 3-5 parts of high fructose corn syrup;
s3: primary fermentation: fermenting the prepared dough for 3-4 hours under the conditions that the fermentation temperature is 25-35 ℃ and the humidity is 65-80%;
s4: stirring: stirring the fermented dough until gluten is completely expanded;
s5: and (3) secondary fermentation: performing secondary fermentation on the stirred dough, wherein the fermentation temperature is 25-35 ℃, the humidity is 70-80%, and the fermentation time is 20-40 min;
s6: segmentation, reshaping and proofing: dividing the dough after the secondary fermentation into single small dough, kneading and shaping the small dough, and then fermenting for a period of time;
s7: reshaping again: reshaping the proofed dough again;
s8: discharging and shaping: putting the treated raw materials into dough which is shaped again, and shaping;
s9: baking: baking in oven at 200-220 deg.C for 15-25 min; taking out to obtain the bread fermented by the lactobacillus.
Preferably, after the bread is taken out in the step S9 and cooled, the bread is packed by filling nitrogen.
The working principle of the invention is as follows: s1: raw material treatment: cleaning the purple sweet potatoes, the blueberries and the red beans; the cleaned purple sweet potatoes and red beans are respectively cooked; cutting the steamed purple sweet potatoes to proper sizes for later use; s2: kneading: weighing the following components in parts by weight: 90-100 parts of flour, 35-45 parts of water, 0.2-0.8 part of yeast, 3-8 parts of white granulated sugar, 1-2 parts of edible salt, 5-9 parts of whole milk powder, 10-16 parts of vegetable oil, 10-20 parts of bread improver, 8-10 parts of whole egg liquid and 3-5 parts of high fructose corn syrup; s3: primary fermentation: fermenting the prepared dough for 3-4 hours under the conditions that the fermentation temperature is 25-35 ℃ and the humidity is 65-80%; s4: stirring: stirring the fermented dough until gluten is completely expanded; s5: and (3) secondary fermentation: performing secondary fermentation on the stirred dough, wherein the fermentation temperature is 25-35 ℃, the humidity is 70-80%, and the fermentation time is 20-40 min; s6: segmentation, reshaping and proofing: dividing the dough after the secondary fermentation into single small dough, kneading and shaping the small dough, and then fermenting for a period of time; s7: reshaping again: reshaping the proofed dough again; s8: discharging and shaping: putting the treated raw materials into dough which is shaped again, and shaping; s9: baking: baking in oven at 200-220 deg.C for 15-25 min; taking out to obtain the bread fermented by the lactobacillus.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (7)
1. Bread fermented by lactic acid bacteria is characterized in that: the bread fermented by the lactic acid bacteria is prepared from the following raw materials in parts by weight: 90-100 parts of flour, 35-45 parts of water, 0.2-0.8 part of yeast, 3-8 parts of white granulated sugar, 1-2 parts of edible salt, 5-9 parts of whole milk powder, 10-16 parts of vegetable oil, 10-20 parts of bread improver, 8-10 parts of whole egg liquid, 3-5 parts of high fructose corn syrup, 5-10 parts of purple sweet potato, 5-10 parts of blueberry and 5-10 parts of red bean.
2. The lactic acid bacteria fermented bread according to claim 1, characterized in that: the bread fermented by the lactic acid bacteria is prepared from the following raw materials in parts by weight: 93-97 parts of flour, 39-42 parts of water, 0.5-0.6 part of yeast, 5-6 parts of white granulated sugar, 1.4-1.6 parts of edible salt, 6-8 parts of whole milk powder, 11-15 parts of vegetable oil, 12-18 parts of bread improver, 8-10 parts of whole egg liquid, 3-5 parts of high fructose corn syrup, 6-8 parts of purple sweet potato, 6-8 parts of blueberry and 6-8 parts of red bean.
3. The lactic acid bacteria fermented bread according to claim 2, characterized in that: the bread fermented by the lactic acid bacteria is prepared from the following raw materials in parts by weight: 97 parts of flour, 39 parts of water, 0.5 part of yeast, 5 parts of white granulated sugar, 1.5 parts of edible salt, 7 parts of whole milk powder, 13 parts of vegetable oil, 15 parts of bread improver, 9 parts of whole egg liquid, 4 parts of high fructose corn syrup, 6 parts of purple sweet potato, 6 parts of blueberry and 8 parts of red bean.
4. The lactic acid bacteria fermented bread according to claim 1, characterized in that: the bread improver is composed of the following raw materials in parts by weight: 10-20 parts of lactococcus lactis subspecies lactis, 20-30 parts of lactobacillus plantarum, 20-50 parts of acetylated distarch phosphate, 10-30 parts of phosphate distarch, 10-20 parts of edible essence, 10-20 parts of wheat gluten, 1-2 parts of an enzyme preparation, 1-2 parts of a flour gluten fortifier and 1-2 parts of ascorbic acid.
5. The lactic acid bacteria fermented bread as claimed in claim 4, characterized in that: the flour gluten fortifier is a mixture of vitamin C and azodicarbonamide.
6. The method of claim 1, wherein the method comprises the steps of: the method comprises the following steps:
s1: raw material treatment: cleaning the purple sweet potatoes, the blueberries and the red beans; the cleaned purple sweet potatoes and red beans are respectively cooked; cutting the steamed purple sweet potatoes to proper sizes for later use;
s2: kneading: weighing the following components in parts by weight: 90-100 parts of flour, 35-45 parts of water, 0.2-0.8 part of yeast, 3-8 parts of white granulated sugar, 1-2 parts of edible salt, 5-9 parts of whole milk powder, 10-16 parts of vegetable oil, 10-20 parts of bread improver, 8-10 parts of whole egg liquid and 3-5 parts of high fructose corn syrup;
s3: primary fermentation: fermenting the prepared dough for 3-4 hours under the conditions that the fermentation temperature is 25-35 ℃ and the humidity is 65-80%;
s4: stirring: stirring the fermented dough until gluten is completely expanded;
s5: and (3) secondary fermentation: performing secondary fermentation on the stirred dough, wherein the fermentation temperature is 25-35 ℃, the humidity is 70-80%, and the fermentation time is 20-40 min;
s6: segmentation, reshaping and proofing: dividing the dough after the secondary fermentation into single small dough, kneading and shaping the small dough, and then fermenting for a period of time;
s7: reshaping again: reshaping the proofed dough again;
s8: discharging and shaping: putting the treated raw materials into dough which is shaped again, and shaping;
s9: baking: baking in oven at 200-220 deg.C for 15-25 min; taking out to obtain the bread fermented by the lactobacillus.
7. The lactic acid bacteria fermented bread and the processing method according to claim 1, characterized in that: and S9, after the bread is taken out and cooled, the bread is filled with nitrogen for packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210062812.3A CN114468003A (en) | 2022-01-19 | 2022-01-19 | Bread fermented by lactic acid bacteria and processing method |
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| CN202210062812.3A CN114468003A (en) | 2022-01-19 | 2022-01-19 | Bread fermented by lactic acid bacteria and processing method |
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| CN114468003A true CN114468003A (en) | 2022-05-13 |
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| CN202210062812.3A Pending CN114468003A (en) | 2022-01-19 | 2022-01-19 | Bread fermented by lactic acid bacteria and processing method |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110754495A (en) * | 2019-10-14 | 2020-02-07 | 福建达利食品科技有限公司 | Fermented lactic acid bacteria white bread and making method thereof |
| CN111838261A (en) * | 2020-08-07 | 2020-10-30 | 多鲜面包(上海)有限公司 | Lactobacillus fermented bread and processing method of lactobacillus bread |
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2022
- 2022-01-19 CN CN202210062812.3A patent/CN114468003A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110754495A (en) * | 2019-10-14 | 2020-02-07 | 福建达利食品科技有限公司 | Fermented lactic acid bacteria white bread and making method thereof |
| CN111838261A (en) * | 2020-08-07 | 2020-10-30 | 多鲜面包(上海)有限公司 | Lactobacillus fermented bread and processing method of lactobacillus bread |
Non-Patent Citations (1)
| Title |
|---|
| 孙国娟，等: "乳酸菌发酵面包工艺研究", 食品与机械, vol. 27, no. 1, pages 143 - 145 * |
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