CN115067372A - Anti-caking sweet potato bread and making method thereof - Google Patents
Anti-caking sweet potato bread and making method thereof Download PDFInfo
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- CN115067372A CN115067372A CN202210648478.XA CN202210648478A CN115067372A CN 115067372 A CN115067372 A CN 115067372A CN 202210648478 A CN202210648478 A CN 202210648478A CN 115067372 A CN115067372 A CN 115067372A
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- mochi
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- 235000008429 bread Nutrition 0.000 title claims abstract description 44
- 238000000034 method Methods 0.000 title claims abstract description 11
- 244000017020 Ipomoea batatas Species 0.000 title claims description 14
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims description 14
- 241000519695 Ilex integra Species 0.000 claims abstract description 73
- 235000013312 flour Nutrition 0.000 claims abstract description 39
- 238000002360 preparation method Methods 0.000 claims abstract description 26
- 241000209140 Triticum Species 0.000 claims abstract description 24
- 235000021307 Triticum Nutrition 0.000 claims abstract description 24
- 150000001875 compounds Chemical class 0.000 claims abstract description 23
- 102000004190 Enzymes Human genes 0.000 claims abstract description 19
- 108090000790 Enzymes Proteins 0.000 claims abstract description 19
- 229940088598 enzyme Drugs 0.000 claims abstract description 19
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 claims abstract description 18
- 102000004139 alpha-Amylases Human genes 0.000 claims abstract description 18
- 108090000637 alpha-Amylases Proteins 0.000 claims abstract description 18
- 229940024171 alpha-amylase Drugs 0.000 claims abstract description 18
- 235000014121 butter Nutrition 0.000 claims abstract description 18
- 235000013601 eggs Nutrition 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims description 24
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 241000718541 Tetragastris balsamifera Species 0.000 claims 2
- 238000004898 kneading Methods 0.000 claims 1
- 238000007493 shaping process Methods 0.000 claims 1
- 229920002472 Starch Polymers 0.000 abstract description 9
- 235000019698 starch Nutrition 0.000 abstract description 9
- 239000008107 starch Substances 0.000 abstract description 9
- 230000032683 aging Effects 0.000 abstract description 6
- 230000003111 delayed effect Effects 0.000 abstract description 4
- 239000012467 final product Substances 0.000 abstract description 3
- 230000002035 prolonged effect Effects 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 238000005054 agglomeration Methods 0.000 abstract description 2
- 230000002776 aggregation Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 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
- 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
- A21D2/366—Tubers, roots
-
- 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
- A21D2/34—Animal 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
- 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
-
- 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
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
-
- 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
- A21D8/06—Baking processes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses anti-caking mochi bread and a making method thereof, belonging to the technical field of mochi bread. The invention is prepared by 99 percent of mochi batter and 1 percent of compound preparation, the mochi batter consists of mochi premixed flour, eggs, butter and water, the compound preparation consists of alpha-amylase, xylanase and wheat flour, the rheological property of dough can be effectively improved by adding 1 percent of special compound enzyme preparation, starch is hydrolyzed, small molecular substances are generated, the aging and agglomeration of the starch are delayed, better softness and wettability of the mochi are ensured, and the shelf life of a final product can be prolonged.
Description
Technical Field
The invention relates to the technical field of mochi bread preparation, in particular to anti-caking mochi bread and a making method thereof.
Background
The mochi bread is taken as a hot sales product of an occasional baking store, is fragrant and sweet in taste, soft and glutinous Q-shaped, is popular with consumers, but is subject to the characteristic problem of mochi premixed flour, the starch structure of the mochi bread can be changed along with the passage of time, the mochi taste retention time is mainly represented as short, the mochi bread is easy to dry and hard, rough and obvious in granular sensation, the starch aging phenomenon is commonly called, and market research shows that the longest shelf life of the existing mochi bread is 3-7 days on the premise of ensuring the taste, and the medium-long shelf life cannot be achieved. In order to delay the aging phenomenon of starch, the aging of the mochi bread is delayed by adjusting the mochi processing technology and performing cold processing, filling and water retention, but the delaying effect is not obvious and the taste and flavor of the product are greatly reduced.
Disclosure of Invention
The invention aims to provide anti-caking sweet potato bread and a preparation method thereof. According to the anti-caking sweet potato bread, 1% of special compound enzyme preparation is added, so that the rheological property of dough can be effectively improved, starch is hydrolyzed, small molecular substances are generated, the aging and caking of the starch are delayed, the sweet potatoes are ensured to have better softness and wettability, and the shelf life of a final product can be prolonged, and the technical scheme adopted by the invention is as follows:
according to one aspect of the invention, the anti-caking sweet potato bread and the preparation method thereof are provided, and the anti-caking sweet potato bread is prepared from the following raw materials in percentage by weight, 99% of sweet potato batter and 1% of compound enzyme preparation.
Preferably, the mochi batter is prepared from the following raw materials, by weight, 35-50% of mochi premixed flour, 19-25% of eggs, 11-21% of butter and 4-20% of water.
Preferably, the mochi batter is prepared from the following raw materials, by weight, 40-50% of mochi premixed flour, 20-22% of eggs, 16-20% of butter and 5-18% of water.
Preferably, the mochi batter is prepared from 49 wt% of mochi premixed flour, 20 wt% of eggs, 19 wt% of butter and 12 wt% of water.
Preferably, the compound enzyme preparation is prepared from the following raw materials in percentage by weight, 0.5-1.5% of alpha-amylase, 0.5-1.5% of xylanase and 97-99% of wheat flour.
Preferably, the compound enzyme preparation is prepared from the following raw materials in percentage by weight, 0.8-1.2% of alpha-amylase, 0.8-1.2% of xylanase and 98-99% of wheat flour.
Preferably, the compound enzyme preparation is prepared from the following raw materials in percentage by weight, 1% of alpha-amylase, 1% of xylanase and 98% of wheat flour.
Preferably, the method for making the anti-caking sweet potato bread comprises the following steps:
(1) uniformly mixing the mochi premixed flour, the eggs, butter, water, alpha-amylase, xylanase and wheat flour, and mixing into balls;
(2) rounding and forming the dough in the step (1);
(3) putting the dough formed in the step (2) into a baking tray for baking, baking the dough to expand to 3 times when the dough is formed and the surface of the dough is wheat yellow, and stopping baking to obtain mochi bread;
(4) and (5) after the mochi bread is cooled, sealing and packaging.
The technical scheme adopted by the invention has the following remarkable effects:
the invention is prepared by 99 percent of mochi batter and 1 percent of compound preparation, the mochi batter consists of mochi premixed flour, eggs, butter and water, the compound preparation consists of alpha-amylase, xylanase and wheat flour, the rheological property of dough can be effectively improved by adding 1 percent of special compound enzyme preparation, starch is hydrolyzed, small molecular substances are generated, the aging and agglomeration of the starch are delayed, better softness and wettability of the mochi are ensured, and the shelf life of a final product can be prolonged.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail below with reference to preferred embodiments. It should be noted, however, that the numerous details set forth in the description are merely for the purpose of providing the reader with a thorough understanding of one or more aspects of the present invention, which may be practiced without these specific details.
Example 1
The anti-caking mochi bread is prepared from the following raw materials in percentage by weight, 99% of mochi batter and 1% of compound enzyme preparation.
Furthermore, the mochi batter is prepared from the following raw materials in percentage by weight, 50% of mochi premixed flour, 19% of eggs, 16% of butter and 15% of water.
Further, the compound enzyme preparation is prepared from the following raw materials in percentage by weight, 0.5% of alpha-amylase, 0.5% of xylanase and 99% of wheat flour.
The making method of the anti-caking sweet potato bread comprises the following steps:
(1) uniformly mixing the following components in proportion, namely 50% of mochi premixed flour, 19% of eggs, 16% of butter and 15% of water, 0.5% of alpha-amylase, 0.5% of xylanase and 99% of wheat flour, and mixing into a dough;
(2) rounding and forming the dough in the step (1);
(3) putting the dough formed in the step (2) into a baking tray for baking, baking the dough to expand to 3 times when the dough is formed and the surface of the dough is wheat yellow, and stopping baking to obtain mochi bread;
(4) and (5) after the mochi bread is cooled, sealing and packaging.
Example 2
The anti-caking mochi bread is prepared from the following raw materials in percentage by weight, 99% of mochi batter and 1% of compound enzyme preparation.
Further, the mochi batter is prepared from the following raw materials in percentage by weight, 40% of mochi premixed flour, 25% of eggs, 20% of butter and 15% of water.
Further, the compound enzyme preparation is prepared from the following raw materials, by weight, 0.6% of alpha-amylase, 0.7% of xylanase and 98.7% of wheat flour.
The making method of the anti-caking sweet potato bread comprises the following steps:
(1) uniformly mixing the following components in proportion, 40% of mochi premixed flour, 25% of eggs, 20% of butter and 15% of water, 0.6% of alpha-amylase, 0.7% of xylanase and 98.7% of wheat flour, and mixing into a dough;
(2) rounding and forming the dough in the step (1);
(3) putting the dough formed in the step (2) into a baking tray for baking, baking the dough to expand to 3 times when the dough is formed and the surface of the dough is wheat yellow, and stopping baking to obtain mochi bread;
(4) and (5) after the mochi bread is cooled, sealing and packaging.
Example 3
The anti-caking mochi bread is prepared from the following raw materials in percentage by weight, 99% of mochi batter and 1% of compound enzyme preparation.
Further, the mochi batter is prepared from the following raw materials in percentage by weight, 35% of mochi premixed flour, 25% of eggs, 21% of butter and 19% of water.
Further, the compound enzyme preparation is prepared from the following raw materials in percentage by weight, 0.5% of alpha-amylase, 0.5% of xylanase and 99% of wheat flour.
The making method of the anti-caking sweet potato bread comprises the following steps:
(1) uniformly mixing the following components in proportion, namely 35% of mochi premixed flour, 25% of eggs, 21% of butter and 19% of water, 0.5% of alpha-amylase, 0.5% of xylanase and 99% of wheat flour, and mixing into a dough;
(2) rounding and forming the dough in the step (1);
(3) putting the dough formed in the step (2) into a baking tray for baking, and stopping baking when the dough is baked and expanded to 3 times and the surface is in a wheat yellow color to obtain mochi bread;
(4) and (5) after the mochi bread is cooled, sealing and packaging.
Example 4
The anti-caking mochi bread is prepared from the following raw materials in percentage by weight, 99% of mochi batter and 1% of compound enzyme preparation.
Further, the mochi batter is prepared from the following raw materials, by weight, 49% of mochi premixed flour, 20% of eggs, 19% of butter and 12% of water.
Further, the compound enzyme preparation is prepared from the following raw materials in percentage by weight, 1% of alpha-amylase, 1% of xylanase and 98% of wheat flour.
The making method of the anti-caking sweet potato bread comprises the following steps:
(1) uniformly mixing 49% of mochi premixed flour, 20% of eggs, 19% of butter and 12% of water, 1% of alpha-amylase, 1% of xylanase and 98% of wheat flour according to a proportion, and mixing into a dough;
(2) rounding and forming the dough in the step (1);
(3) putting the dough formed in the step (2) into a baking tray for baking, and stopping baking when the dough is baked and expanded to 3 times and the surface is in a wheat yellow color to obtain mochi bread;
(4) and (5) after the mochi bread is cooled, sealing and packaging.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that those skilled in the art can make various improvements and modifications without departing from the principle of the present invention, and these improvements and modifications should also be construed as the protection scope of the present invention.
Claims (8)
1. An anti-caking mochi bread is characterized in that: the masa flour is prepared from the following raw materials in percentage by weight, 99% of masa flour paste and 1% of compound enzyme preparation.
2. The anti-chunking mochi bread according to claim 1, characterized in that: the mochi batter is prepared from the following raw materials in percentage by weight, 35-50% of mochi premixed flour, 19-25% of eggs, 11-21% of butter and 4-20% of water.
3. The anti-chunking mochi bread according to claim 1, characterized in that: the mochi batter is prepared from the following raw materials in percentage by weight, 40-50% of mochi premixed flour, 20-22% of eggs, 16-20% of butter and 5-18% of water.
4. The anti-chunking mochi bread according to claim 1, characterized in that: the mochi batter is prepared from 49 wt% of mochi premixed flour, 20 wt% of eggs, 19 wt% of butter and 12 wt% of water.
5. The anti-chunking mochi bread according to claim 1, characterized in that: the compound enzyme preparation is prepared from the following raw materials, by weight, 0.5-1.5% of alpha-amylase, 0.5-1.5% of xylanase and 97-99% of wheat flour.
6. The anti-chunking mochi bread according to claim 1, characterized in that: the compound enzyme preparation is prepared from the following raw materials, by weight, 0.8-1.2% of alpha-amylase, 0.8-1.2% of xylanase and 98-99% of wheat flour.
7. The anti-chunking mochi bread according to claim 1, characterized in that: the compound enzyme preparation is prepared from the following raw materials in percentage by weight, 1% of alpha-amylase, 1% of xylanase and 98% of wheat flour.
8. The making method of the anti-caking sweet potato bread is characterized by comprising the following steps: the method comprises the following steps:
(1) uniformly mixing the mochi premixed flour, the eggs, butter, water, alpha-amylase, xylanase and wheat flour, and mixing into balls;
(2) kneading and shaping the dough in the step (1);
(3) putting the dough formed in the step (2) into a baking tray for baking, baking the dough to expand to 3 times when the dough is formed and the surface of the dough is wheat yellow, and stopping baking to obtain mochi bread;
(4) and (5) after the mochi bread is cooled, sealing and packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210648478.XA CN115067372A (en) | 2022-06-09 | 2022-06-09 | Anti-caking sweet potato bread and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210648478.XA CN115067372A (en) | 2022-06-09 | 2022-06-09 | Anti-caking sweet potato bread and making method thereof |
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| Publication Number | Publication Date |
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| CN115067372A true CN115067372A (en) | 2022-09-20 |
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| CN202210648478.XA Pending CN115067372A (en) | 2022-06-09 | 2022-06-09 | Anti-caking sweet potato bread and making method thereof |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1638644A (en) * | 2002-02-01 | 2005-07-13 | 株式会社林原生物化学研究所 | Process for producing fermented breads comprising rice flour as the main component |
| CN101406311A (en) * | 2008-11-07 | 2009-04-15 | 江南大学 | Antiaging method for rice product-mashu |
| CN104430685A (en) * | 2014-12-31 | 2015-03-25 | 山东圣琪生物有限公司 | Bread refreshment enzyme preparation |
| CN107319297A (en) * | 2017-07-26 | 2017-11-07 | 芜湖杭生园食品有限公司 | The preparation method and formula of a kind of Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste |
| CN108142487A (en) * | 2018-02-07 | 2018-06-12 | 贝投资无锡有限公司 | A kind of rice flour bread premixed powder |
| CN111418767A (en) * | 2020-04-13 | 2020-07-17 | 南京年吉冷冻食品有限公司 | Preparation method of quick-frozen anti-aging retrogradation rice |
| CN113678859A (en) * | 2021-08-03 | 2021-11-23 | 上海来伊份股份有限公司 | Mochi bread and preparation method thereof |
-
2022
- 2022-06-09 CN CN202210648478.XA patent/CN115067372A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1638644A (en) * | 2002-02-01 | 2005-07-13 | 株式会社林原生物化学研究所 | Process for producing fermented breads comprising rice flour as the main component |
| CN101406311A (en) * | 2008-11-07 | 2009-04-15 | 江南大学 | Antiaging method for rice product-mashu |
| CN104430685A (en) * | 2014-12-31 | 2015-03-25 | 山东圣琪生物有限公司 | Bread refreshment enzyme preparation |
| CN107319297A (en) * | 2017-07-26 | 2017-11-07 | 芜湖杭生园食品有限公司 | The preparation method and formula of a kind of Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste |
| CN108142487A (en) * | 2018-02-07 | 2018-06-12 | 贝投资无锡有限公司 | A kind of rice flour bread premixed powder |
| CN111418767A (en) * | 2020-04-13 | 2020-07-17 | 南京年吉冷冻食品有限公司 | Preparation method of quick-frozen anti-aging retrogradation rice |
| CN113678859A (en) * | 2021-08-03 | 2021-11-23 | 上海来伊份股份有限公司 | Mochi bread and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 佚名: "蔓越莓麻薯面包", pages 1 - 2, Retrieved from the Internet <URL:https://www.meishic.com/2016/0425/91790.html> * |
| 张玉荣;高佳敏;周显青;邓峰;刘敬婉;: "改良剂延缓糯米淀粉制品老化特性的研究", 粮油食品科技, no. 05, pages 1 - 6 * |
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Application publication date: 20220920 |