CN115399356A - 一种发酵鲜花面包的制备方法 - Google Patents
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Abstract
本发明公开了一种发酵鲜花面包的制备方法，包括：鲜花真空冷冻干燥磨成干花粉，灭菌，加入无菌水超声提取，接入发酵菌发酵培养，离心，取出上清液，得到鲜花发酵液。将干花粉、鲜花发酵液和其他原料制作面团，配合两次发酵和两段烘烤得到发酵鲜花面包。本发明将鲜花制成干花粉及其经发酵菌发酵得到的鲜花发酵液加入面团中，利用微生物的生物转化能力将鲜花中人体难吸收的大分子物质转化为易吸收的小分子物质，提高面包的营养价值和风味口感，充分发挥鲜花功效，解决现有的鲜花面包颜色暗淡、口感苦涩、无鲜花风味以及鲜花中营养难以被吸收的问题。
Description
技术领域
本发明属于食品加工领域，具体涉及一种发酵鲜花面包的制备方法。
背景技术
鲜花含有多种人体所需的氨基酸、维生素以及锌铁镁等微量元素，具有一定的药用和保健功能，已被广泛应用于食品加工领域。鲜花面包是一种常见的烘焙食品，具有独特的香味，深受消费者喜爱。现有的鲜花面包普遍将花瓣直接加入面包，或者将鲜花磨成粉、榨成汁添加到面包中，这些方法在一定程度上影响面包的颜色和口感，需要添加人工色素、香精等稳定颜色和香味，并且不能将鲜花中的有效成分完全释放，营养价值利用率低。
发明内容
针对现有技术的不足，本发明的目的是提供一种发酵鲜花面包的制备方法，将鲜花制成干花粉，然后加入发酵菌进行发酵，所得鲜花发酵液加入面团中，经过两段烘焙得到，在温和条件下利用微生物的生物转化能力，将鲜花中人体难吸收的大分子物质转化为易吸收的小分子物质添加到面包中，提高面包的营养价值和风味口感，充分发挥鲜花功效，解决现有的鲜花面包颜色暗淡、口感苦涩、无鲜花风味以及鲜花中的营养难以被人体吸收的问题，同时减少使用色素、香精等食品添加剂，明显提高面包的营养、口感、色泽和风味。
为实现上述目的，本发明采用如下技术方案：
本发明提供一种发酵鲜花面包的制备方法，包括以下步骤：
(1)制作干花粉：鲜花去梗清洗，真空冷冻干燥后磨成干花粉，平铺在紫外线灯下照射灭菌；
(2)提取鲜花发酵液：向步骤(1)中灭菌后的干花粉中加入8–12倍无菌水，在50–80℃超声提取3次，每次15–35min，合并提取液；接入0.2vol％–0.6vol％的发酵菌在25–35℃培养12–24h，在4000–6000r/min离心10min，取出上清液，得到鲜花发酵液；
(3)制作面团：所述面包包含以下重量份的原料：上述干花粉1–1.5份、上述鲜花发酵液0.5–2份、小麦粉100–150份、高筋粉1–2份、泡打粉2–2.5份、起酥油8–12份、豆沙3–5份、椰蓉1–2份、芝麻0.5–1份、面包改良剂1–1.5份、甜味剂0.008–0.01份、茶多酚0.04–0.06份、绵白糖8–10份、盐1–1.5份、酵母1–1.5份、牛奶65–95份、淡奶油5–8份和黄油6.5–9份，上述原料拌合均匀、重复揉搓得到；
(4)面团发酵：步骤(3)中揉搓好的面团放入发酵箱内初次发酵，发酵温度为28–36℃，相对湿度为70％–80％，发酵时间为1–2h；取出初步发酵后的面团，揉搓排除其中空气，分割，搓圆，入模，加入1–5份馅料，表面涂抹一层植物油，成型后在26–30℃二次发酵20–40min；
(5)面包烘烤：步骤(4)中发酵后的面团成型后放入预热好的烤箱中，120–150℃上下火初次烘烤10–12min，室温冷却成型；将高筋粉1份、椰蓉1份和芝麻0.5份撒在冷却成型后的面包表面，上方盖一层锡纸防止面包表面烤焦，160–180℃上下火二次烘烤4–6min，得到发酵鲜花面包。
作为优选，所述鲜花选自蝶豆蓝花、洛神花、菊花、茉莉花、薄荷花、金银花、玫瑰花、桂花、桃花、牡丹中的一种或多种。
作为优选，所述发酵菌选自植物乳杆菌或保加利亚乳杆菌。
作为优选，所述甜味剂为纽甜。
作为优选，所述馅料为豆沙。
与现有技术相比，本发明具有以下有益效果：
(1)提高面包营养含量。通过发酵菌将鲜花进行发酵，提高鲜花中的多种活性成分含量，从而提高鲜花面包的营养。
(2)改善鲜花面包风味。以往的鲜花面包仅仅使用鲜花干粉，不但损失了鲜花中的营养，还会使面包产生口感苦涩的问题，本发明通过在面包中添加鲜花发酵液明显改善上述问题，使面包产生鲜花的天然香气。
(3)改善面包的色泽。通过添加鲜花发酵液、少量干花粉使面包产生各种鲜花颜色，从而提升大众的食欲。
附图说明
图1为实施例中不同鲜花面包对DPPH+自由基的清除率。
具体实施方式
下面结合附图和具体实施例对本发明进行详细说明。
以下实施例中使用的原材料如无特殊说明均为常规方法购买。
实施例1
本实施例提供一种发酵蝶豆蓝花面包的制备方法，步骤如下：
(1)干花粉制作：蝶豆蓝花去梗清洗，真空冷冻干燥后磨成粉，平铺在紫外线灯下照射灭菌，贮藏备用。
(2)鲜花发酵液提取：取上述干花粉加入10倍比例无菌水，在75℃下超声提取3次，每次30min，合并提取液，接入0.2vol％的植物乳杆菌在30℃下培养12h，在6000r/min下离心10min，取出上清液，贮藏备用。
(3)面团制作：取小麦粉100g、鲜花发酵液0.5g、干花粉1g、绵白糖10g、酵母1g、面包改良剂1g、泡打粉2g、甜味剂(纽甜)0.008g、茶多酚0.04g混合均匀，分次加入牛奶65g、淡奶油5g，用厨师机揉搓6min，再加入食盐1g、软化后的黄油6.5g、软化后的起酥油8g，继续揉搓10min。
(4)面团发酵：将揉搓好的面团放在发酵箱内发酵，发酵温度为32℃，相对湿度为75％，发酵时间为1.5h；取出发酵好的面团揉搓排除面团中的空气，分割，搓圆，入模，加入豆沙3g，表面一层涂抹植物油防止干燥，成型后在28℃下继续发酵30min。
(5)面包烘烤：分两个阶段烘烤，初阶段：成型后的面团放在提前预热好的烤箱中，140℃上下火12min，取出面包室温冷却成型；第二阶段：在面包表面撒高筋粉1g、椰蓉1g和芝麻0.5g，上方盖一层锡纸防止面包表面烤焦，180℃上下火6min，得到发酵鲜花面包。
实施例2
本实施例提供一种发酵洛神花面包的制备方法，步骤如下：
(1)干花粉制作：洛神花去梗清洗，真空冷冻干燥后磨成粉，平铺在紫外线灯下照射灭菌，贮藏备用。
(2)鲜花发酵液提取：取上述干花粉加入8倍比例无菌水，在65℃下超声提取3次，每次25min，合并提取液，接入0.4vol％的植物乳杆菌在28℃下培养24h，在6000r/min下离心8min，取出上清液，贮藏备用。
(3)面团制作：取小麦粉110g、鲜花发酵液1g、干花粉1.5g、绵白糖8g、酵母1.2g、面包改良剂1.2g、泡打粉2.5g、甜味剂(纽甜)0.008g、茶多酚0.04g，混合均匀，分次加入牛奶70g、淡奶油8g，用厨师机揉搓6min，再加入食盐1g、软化后的黄油7g、软化后的起酥油8g，继续揉搓10min。
(4)面团发酵：揉搓好的面团放在发酵箱内发酵，发酵温度为32℃，相对湿度为75％，发酵时间为1.5h；取出发酵好的面团揉搓排除面团中的空气，分割，搓圆，入模，加入豆沙3g，表面一层涂抹植物油防止干燥，成型后在28℃下继续发酵30min。
(5)面包烘烤：分两个阶段烘烤，初阶段：成型后的面团放在提前预热好的烤箱中，130℃上下火12min，取出面包室温冷却成型；第二阶段：在面包表面撒高筋粉1g、椰蓉1g、芝麻0.5g，上方盖一层锡纸防止面包表面烤焦，170℃上下火6min，得到发酵鲜花面包。
实施例3–6
实施例3–6与上述生产工艺步骤相同，不同之处是工艺参数、发酵菌和鲜花种类，具体如表1所示。
表1
对比例1
对比例1与实施例1区别之处仅在于不添加鲜花发酵液，具体步骤如下：
(1)干花粉制作：蝶豆蓝花去梗清洗，真空冷冻干燥后磨成粉，平铺在紫外线灯下照射灭菌，贮藏备用。
(2)面团制作：取小麦粉100g、干花粉2g、绵白糖10g、酵母1g、面包改良剂1g、泡打粉2g、甜味剂(纽甜)0.008g、茶多酚0.04g混合均匀，分次加入牛奶65g、淡奶油5g，用厨师机揉搓6min，再加入食盐1g、软化后的黄油6.5g、软化后的起酥油8g，继续揉搓10min。
(3)面团发酵：揉搓好的面团放在发酵箱内发酵，发酵温度为32℃，相对湿度为75％，发酵时间为1.5h；取出发酵好的面团揉搓排除面团中的空气，分割，搓圆，入模，加入豆沙3g，表面一层涂抹植物油防止干燥，成型后在28℃下继续发酵30min。
(4)面包烘烤：分两个阶段烘烤，初阶段：成型后的面团放在提前预热好的烤箱中，140℃上下火12min，取出面包室温冷却成型；第二阶段：在面包表面撒高筋粉1g、椰蓉1g、芝麻0.5g，上方盖一层锡纸防止面包表面烤焦，180℃上下火6min，得到鲜花面包。
对比例2
对比例2与实施例1的区别为添加桂花、茉莉花两种鲜花发酵液，其余工艺相同。按照实施例1–5中原料及生产工艺制备发酵鲜花面包，并对产品的风味和口感进行品评实验，主要感官评价项目：口感、颜色、风味等，感官评分标准见表2，各产品评价结果见表3。
表2：感官评分标准
| 评分项目 | 评分标准 | 得分 |
| 风味 | 具有鲜花独特香味，无异味 | 10 |
| 口感 | 无苦涩口感 | 10 |
| 色泽 | 具有鲜花独特色泽 | 10 |
| 总分 | -- | 30 |
表3：发酵鲜花面包感官和风味品评结果
感官评定结果表明：实施例1–6和对比例2的发酵鲜花面包风味清香，具有鲜花淡淡的香气，口感柔软保持面包的松软香甜，同时去除了鲜花的苦涩，色泽丰富，能够表现出不同鲜花的颜色，与对比例1的普通鲜花面包相比在风味和口感上均有显著提升。
DPPH+自由基清除能力是评价抗氧化特性的一个重要指标，清除率越高代表其抗氧化能力越强,实施例1-6和对比例2为添加不同鲜花发酵液所制成的面包，与对比例1不添加鲜花发酵液所制成的面包相比，DPPH+自由基清除率提高了74.82％-87.65％(图1)，说明鲜花发酵液的添加能明显提高面包的抗氧化能力，提升面包的营养性和功能性。
以上所述仅为本发明的较佳实施例而已，并不用以限制本发明，凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (5)
1.一种发酵鲜花面包的制备方法，其特征在于，包括以下步骤：
(1)制作干花粉：鲜花去梗清洗，真空冷冻干燥后磨成干花粉，平铺在紫外线灯下照射灭菌；
(2)提取鲜花发酵液：向步骤(1)中灭菌后的干花粉中加入8–12倍无菌水，在50–80℃超声提取3次，每次15–35min，合并提取液；接入0.2vol％–0.6vol％的发酵菌在25–35℃培养12–24h，在4000–6000r/min离心10min，取出上清液，得到鲜花发酵液；
(3)制作面团：所述面包包含以下重量份的原料：上述干花粉1–1.5份、上述鲜花发酵液0.5–2份、小麦粉100–150份、高筋粉1–2份、泡打粉2–2.5份、起酥油8–12份、豆沙3–5份、椰蓉1–2份、芝麻0.5–1份、面包改良剂1–1.5份、甜味剂0.008–0.01份、茶多酚0.04–0.06份、绵白糖8–10份、盐1–1.5份、酵母1–1.5份、牛奶65–95份、淡奶油5–8份和黄油6.5–9份，上述原料拌合均匀、重复揉搓得到；
(4)面团发酵：步骤(3)中揉搓好的面团放入发酵箱内初次发酵，发酵温度为28–36℃，相对湿度为70％–80％，发酵时间为1–2h；取出初步发酵后的面团，揉搓排除其中空气，分割，搓圆，入模，加入1–5份馅料，表面涂抹一层植物油，成型后在26–30℃二次发酵20–40min；
(5)面包烘烤：步骤(4)中发酵后的面团成型后放入预热好的烤箱中，120–150℃上下火初次烘烤10–12min，室温冷却成型；将高筋粉1份、椰蓉1份和芝麻0.5份撒在冷却成型后的面包表面，上方盖一层锡纸防止面包表面烤焦，160–180℃上下火二次烘烤4–6min，得到发酵鲜花面包。
2.根据权利要求1所述发酵鲜花面包的制备方法，其特征在于，所述鲜花选自蝶豆蓝花、洛神花、菊花、茉莉花、薄荷花、金银花、玫瑰花、桂花、桃花、牡丹中的一种或多种。
3.根据权利要求1所述发酵鲜花面包的制备方法，其特征在于，所述发酵菌选自植物乳杆菌或保加利亚乳杆菌。
4.根据权利要求1所述发酵鲜花面包的制备方法，其特征在于，所述甜味剂为纽甜。
5.根据权利要求1所述发酵鲜花面包的制备方法，其特征在于，所述馅料为豆沙。
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