CN115067372A - Anti-caking sweet potato bread and making method thereof - Google Patents

Anti-caking sweet potato bread and making method thereof Download PDF

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Publication number
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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CN
China
Prior art keywords
mochi
bread
prepared
dough
flour
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN202210648478.XA
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Chinese (zh)
Inventor
廖晋平
韦福献
李伟丽
陶周萍
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Guangxi Langsheng Food Technology Co ltd
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Guangxi Langsheng Food Technology Co ltd
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Priority to CN202210648478.XA priority Critical patent/CN115067372A/en
Publication of CN115067372A publication Critical patent/CN115067372A/en
Pending legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material
    • A21D2/366Tubers, roots
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/34Animal material
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00Methods for preparing or baking dough
    • A21D8/02Methods for preparing dough; Treating dough prior to baking
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00Methods for preparing or baking dough
    • A21D8/02Methods for preparing dough; Treating dough prior to baking
    • A21D8/04Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00Methods for preparing or baking dough
    • A21D8/06Baking processes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454Preservation 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
    • A23L3/3463Organic compounds; Microorganisms; Enzymes
    • A23L3/3571Microorganisms; Enzymes

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  • 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

Anti-caking sweet potato bread and making method thereof
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.
CN202210648478.XA 2022-06-09 2022-06-09 Anti-caking sweet potato bread and making method thereof Pending CN115067372A (en)

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Citations (7)

* Cited by examiner, † Cited by third party
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

Patent Citations (7)

* Cited by examiner, † Cited by third party
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)

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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> *
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Application publication date: 20220920