CN115644213A - Gluten-free potato whole flour bread and processing method thereof - Google Patents
Gluten-free potato whole flour bread and processing method thereof Download PDFInfo
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Abstract
The invention provides gluten-free potato bread which is prepared from the following raw materials in parts by weight: 70-100 parts of gluten-free potato whole powder, 10-20 parts of rice flour, 0.5-1 part of compound leavening agent, 10-20 parts of compound protein, 15-25 parts of sugar, 5-15 parts of potato starch, 1-2 parts of compound edible gum and 60-80 parts of process water. The invention also provides a processing method of the potato whole flour bread, which comprises the steps of raw material preparation, proofing, low-temperature fermentation, low-temperature baking, cooling, packaging and the like. The gluten-free potato whole flour bread is developed by taking potato whole flour as a main material, taking a composite leavening agent and composite protein as an modifying agent, and taking rice flour, saccharides, process water, potato starch and edible gum as auxiliary materials through low-temperature fermentation, low-temperature baking and the like, is rich in nutrition, fluffy in structure, strong in fragrance and fine and smooth in taste, and meets the requirements of gluten allergy crowds such as celiac disease and the like on gluten-free staple food diet.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to gluten-free potato whole flour bread and a processing method thereof.
Background
Gluten is a water-insoluble protein complex, also called glutenin or glutenin, present in wheat, barley, rye, oats, spelt, kamut and other food crops and products thereof. It is the food allergen that was first noted and studied in the world and is currently the only major allergen component for which a food content threshold is defined. Gluten can cause autoimmune diseases such as celiac disease with genetic susceptibility and lifelong characteristics. At present, the number of celiac disease patients is 1 percent over the total population and is quite large, and the effective and only method for solving the diseases of celiac disease and the like is meal without gluten for life. The food which is free of gluten or has a gluten content of less than 20mg/kg is defined in the special dietary food code Standard for gluten intolerant people issued by the International food code Commission (CAC).
Since the national implementation of the strategy of making potato staple food, the existing potato deep processing technology has been developed by stage research, but the existing potato staple food processing technology cannot meet the urgent needs of residents in China for special nutritional staple food products. The gluten-free potato staple food has the advantages that the raw materials do not contain gliadin and glutenin, the cellulose content is high, compared with flour, the flour is coarse, the dough is easy to adhere to equipment in the processing process, the continuity degree is low, and meanwhile, a plurality of technical problems of difficult molding, high hardness, single flavor, easy aging, coarse texture and the like exist, so that the development of gluten-free potato bread products is limited.
Disclosure of Invention
The invention aims to provide gluten-free potato whole bread and a processing method thereof, and solves the technical problems that the potato whole bread is difficult to form, high in hardness, easy to age and the like in the prior art.
In order to solve the technical problems, the invention adopts the following technical scheme: the gluten-free potato whole flour bread is prepared from the following raw materials in parts by weight: 70-100 parts of gluten-free potato whole powder, 10-20 parts of rice flour, 0.5-1 part of compound leavening agent, 10-20 parts of compound protein, 15-25 parts of sugar, 5-15 parts of potato starch, 1-2 parts of compound edible gum and 60-80 parts of process water;
the composite leaven comprises saccharomyces cerevisiae (5-10 ten thousand cfu/g), lactobacillus plantarum (5-10 ten thousand cfu/g), lactobacillus acidophilus (2-5 ten thousand cfu/g), bacillus coagulans (0.5-1 ten thousand cfu/g) and rhizopus (1-2 ten thousand cfu/g), and the composite leaven comprises the following components in parts by weight: 0.8 to 1.2: 0.4-0.6: 0.8 to 1:0.2 to 0.4:0.1 to 0.3;
the potato starch is one or more of potato starch, sweet potato starch and cassava starch;
the saccharide is one or more of xylitol, high fructose syrup, fructo-oligosaccharide and erythritol;
the composite edible gum comprises konjac gum, carboxymethyl cellulose and microcrystalline cellulose, and the composite edible gum comprises the following components in percentage by weight: 1 to 1.5:0.5 to 1:0.8 to 1;
the composite protein comprises whey protein, soy protein and casein, and the composite protein comprises the following components in percentage: 1.6-2.8: 1 to 1.5: 0.8 to 1.3.
A processing method of gluten-free potato whole flour bread comprises the following steps:
s1, strain activation
Adding the required strains into 10 times of process water with the temperature of 35-40 ℃ in sequence according to the proportion, and activating for 5-10 min to prepare strain activating solution;
s2, mixing the raw materials
Weighing the required raw materials in sequence according to the proportion, and then mixing the raw materials in sequence from low to high according to the addition amount to prepare raw material mixed powder;
s3, kneading dough
Adding the strain activating solution prepared in the step S1 into weighed process water, uniformly mixing, adding the mixture into the raw material mixed powder obtained in the step S2, and uniformly stirring to prepare dough;
s4, waking up
The dough obtained in the step S3 is moved out of the dough mixer and placed into a turnover basket to be dough standing for 15-30 min at normal temperature, and the standard that the volume of the dough is increased by about 0.5-0.8 times is taken as the standard;
s5, cutting/pressing noodles
Dividing the dough obtained in the step S4 according to the product quality requirement, kneading the dough into dough a, rolling the kneaded dough a in a noodle press for 2-5 times according to the product requirement, and rolling the rolled dough sheet into dough b;
s6, fermenting at low temperature
Putting the dough a or the dough b obtained in the step S5 into a mould, and fermenting for 10-15 h in a low-temperature fermentation chamber at 3-6 ℃;
s7, baking at low temperature
Baking the dough fermented in the step S6 through a tunnel furnace or an oven in sequence;
s8, cooling
Transferring the bread baked in the step S7 into a clean cooling room at 24 ℃ for cooling until the central temperature of the bread is reduced to 35-45 ℃;
s9, packaging
And (5) transferring the bread cooled in the step (S8) into a clean packaging room for packaging.
Further, the process water in the step S1 is tap water treated by an RO reverse osmosis membrane.
Furthermore, in the step S2, all materials can pass through a 100-120-mesh sieve.
Further, the dough kneading mode adopted in the step S3 is vacuum dough kneading, the vacuum degree is 0.70-0.8 MPa, and the dough kneading time is 10-15 min.
Further, the temperature of the low-temperature baking in the step S7 is 105-118 ℃, and the baking time is 70-90 min.
Further, the cleanliness of the clean cooling room in the step S8 and the cleanliness of the clean packaging room in the step S9 are both in the order of 30 ten thousand.
Further, in the step S9, the packaging may be performed by filling CO2 or N2 according to the product requirement.
Compared with the prior art, the invention has the following beneficial effects: the gluten-free potato whole flour bread and the processing method thereof provided by the invention adopt composite strains of saccharomyces cerevisiae, lactobacillus plantarum, lactobacillus acidophilus, bacillus coagulans and rhizopus to ferment materials, and control the fermentation process by combining a low-temperature fermentation technology; the product is baked by a low-temperature baking technology, so that the unique potato flavor of the product is kept, and meanwhile, the generation of acrylamide toxic substances in high-content potato materials at high temperature can be avoided; the function of gluten protein in the bread structure is replaced by various materials such as composite protein, composite vegetable gum, potato starch and the like, and the method comprises the following steps:
(1) The gluten-free potato whole bread provided by the invention adopts composite strains of saccharomyces cerevisiae, lactobacillus plantarum, lactobacillus acidophilus, bacillus coagulans and rhizopus to ferment materials by combining a low-temperature fermentation technology, realizes the improvement of the processing characteristics of potato whole bread dough through a complex enzyme system in the growth and metabolism process of a composite microbial inoculum, and has the following effects in the low-temperature fermentation process: a) The combined action of amylase, protease, dehydrogenase, cellulase and the like generated by the composite strain can improve the water absorption, viscoelasticity and thermal stability of dough, increase specific volume, reduce regeneration value and the like, for example, transglutaminase is used as an acyl receptor to react with epsilon-amino of lysine residue in protein to form epsilon- (gamma-Glu) -Lys cross-linking bond in and among molecules to cross-link protein; b) The fermentation process of the composite leaven belongs to an acidic environment, wherein the growth and metabolism of microorganisms are beneficial to the degradation of gluten protein possibly existing in dough, and the allergenicity of the product is reduced; c) The fermentation process of the dough can be effectively controlled by low-temperature fermentation, so that the gas production is slow and continuous in the fermentation process, and the damage of the dough structure lacking a gluten network due to the generation of a large amount of gas is avoided; not only can a complex strain system be formed in the fermentation process, the processing characteristics of the potato whole powder are changed, the flavor of the final product is enriched, beneficial metabolites of the strain are increased, but also the structure and the gas production and gas holding capacity of the final product can be improved by controlling the fermentation process;
(2) The gluten-free potato whole flour bread provided by the invention is processed by a low-temperature baking technology, so that the nutrient loss in the baking process can be reduced to the greatest extent, and the original unique flavor of the product is kept; meanwhile, toxic substances such as acrylamide and the like generated by high-content potato materials during long-time high-temperature baking can be avoided;
(3) According to the gluten-free potato whole flour bread provided by the invention, by adding the exogenous protein, the contents of sulfydryl and disulfide bonds of the raw materials can be changed, and the-S-S-bonds can be replaced to be combined with calcium ions, so that a network structure similar to gluten is formed; meanwhile, the composite edible gum is added, so that the function of gluten protein in the dough structure can be simulated, and the emulsification and thickening functions can be exerted; the compound protein and the compound edible gum can effectively change the structure of the dough and enhance the gas holding capacity of the dough;
(4) The gluten-free potato whole flour bread provided by the invention has the advantages that when the bread is processed, dough is not adhered to equipment, high-continuity processing can be realized, the problems of difficult forming and easy aging are solved, the prepared bread has the characteristics of rich nutrition, fluffy structure, strong fragrance, fine and smooth taste and aging resistance, and the requirements of gluten allergy crowds such as celiac disease and the like on fermented staple food are met.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The present invention will be described in further detail with reference to examples.
1. Detailed description of the preferred embodiments
Example 1:
(1) Gluten-free potato whole flour bread:
materials (in parts by weight): 100 parts of gluten-free potato whole powder, 20 parts of rice flour, 1 part of compound leavening agent, 20 parts of compound protein, 25 parts of saccharides, 15 parts of potato starch, 2 parts of compound edible gum and 80 parts of process water;
wherein the composite leaven comprises the following strains in proportion: saccharomyces cerevisiae (10 ten thousand cfu/g): lactobacillus plantarum (10 ten thousand cfu/g): lactobacillus acidophilus (5 ten thousand cfu/g): bacillus coagulans (1 ten thousand cfu/g): rhizopus (2 ten thousand cfu/g) =1.2:0.6:1:0.4:0.3.
the potato starch comprises the following components in corresponding addition proportion: potato starch: sweet potato starch: tapioca starch =1.
The composition of the saccharides and the corresponding addition ratio are as follows: xylitol: high fructose corn syrup: fructo-oligosaccharide: erythritol =1.
The composition of the composite edible gum and the corresponding addition proportion are as follows: konjac glucomannan: carboxymethyl cellulose: microcrystalline cellulose =1.5:1:1.
the composition of the composite protein and the corresponding addition proportion thereof are as follows: whey protein: soybean protein: casein =2.8:1.5:1.3.
(2) The processing method of the gluten-free potato whole flour bread comprises the following steps:
s1, strain activation
Sequentially adding the required strains into 10 times of warm water (process water) at 40 deg.C, and activating for 10min to obtain strain activating solution;
s2, mixing the raw materials
Weighing raw materials required by sieving through a 120-mesh sieve in sequence according to a proportion, and then mixing the raw materials in sequence from low to high according to the addition amount to prepare raw material mixed powder;
s3, kneading dough
Adding the strain activating solution prepared in the step S1 into weighed process water, uniformly mixing, adding into the raw material mixed powder obtained in the step S2, and kneading in a vacuum dough kneading machine with the vacuum degree of 0.8MPa for 15min to prepare dough;
s4, waking up
The dough obtained in the step S3 is moved out of the dough mixer and placed into a turnover basket to be dough standing for 30min at normal temperature, and the standard that the volume of the dough is increased by about 0.8 time is taken as a standard;
s5, cutting/pressing noodles
Dividing the dough obtained in the step S4 according to the product quality requirement, kneading into dough, putting the dough into a noodle press for rolling for 5 times, and rolling the rolled dough sheet into dough;
s6, fermenting at low temperature
Putting the dough obtained in the step S5 into a mould, and fermenting for 10 hours in a low-temperature fermentation chamber at 6 ℃;
s7, baking at low temperature
Baking the dough fermented in the step S6 in a tunnel furnace at the temperature of 118 ℃ for 70min;
s8, cooling
Transferring the bread baked in the step S7 into a 24 ℃ clean cooling room to be cooled until the central temperature is reduced by 45 ℃;
s9, packaging
And (4) transferring the bread cooled in the step (S8) into a clean packaging room for packaging.
Example 2:
(1) Gluten-free potato whole flour bread:
materials (in parts by weight): 90 parts of gluten-free potato whole powder, 15 parts of rice flour, 0.8 part of composite leavening agent, 15 parts of composite protein, 20 parts of saccharide, 12 parts of potato starch, 1.5 parts of composite edible gum and 70 parts of process water;
wherein the composite leaven comprises the following strains in proportion: saccharomyces cerevisiae (10 ten thousand cfu/g): lactobacillus plantarum (10 ten thousand cfu/g): lactobacillus acidophilus (5 ten thousand cfu/g): bacillus coagulans (1 ten thousand cfu/g): rhizopus (2 ten thousand cfu/g) =1:0.5:0.9:0.3:0.15.
the potato starch comprises the following components in corresponding addition proportion: sweet potato starch: tapioca starch =1:1.
The composition of the saccharides and their corresponding addition ratios are: xylitol: fructo-oligosaccharide: erythritol =1.
The composite edible gum comprises the following components in corresponding addition proportion: konjac glucomannan: carboxymethyl cellulose: microcrystalline cellulose =1.3:0.7:0.9.
the composition of the composite protein and the corresponding addition proportion thereof are as follows: whey protein: soybean protein: casein =2.2:1.3:1.
(2) The processing method of the gluten-free potato whole flour bread comprises the following steps:
s1, strain activation
Sequentially adding the required strains into 10 times of 38 deg.C warm water (process water) according to a certain proportion, and activating for 8min to obtain strain activating solution;
s2, mixing the raw materials
Weighing raw materials required by sieving through a 120-mesh sieve in sequence according to a proportion, and then mixing the raw materials in sequence from low to high according to the addition amount to prepare raw material mixed powder;
s3, kneading dough
Adding the strain activating solution prepared in the step S1 into weighed process water, uniformly mixing, adding into the raw material mixed powder obtained in the step S2, and kneading in a vacuum dough kneading machine with the vacuum degree of 0.75MPa for 12min to prepare dough;
s4, waking up
Removing the dough obtained in the step S3 out of the dough mixer, putting the dough into a turnover basket, and standing for 20min at normal temperature, wherein the standard is that the volume of the dough is increased by about 0.7 time;
s5, cutting/pressing noodles
Dividing the dough obtained in the step S4 according to the product quality requirement, kneading into dough, putting the dough into a noodle press for rolling for 4 times, and rolling the rolled dough sheet into dough;
s6, fermenting at low temperature
Putting the dough obtained in the step S5 into a mould, and fermenting for 12 hours in a low-temperature fermentation chamber at 4 ℃;
s7, baking at low temperature
Baking the dough fermented in the step S6 in a tunnel furnace at the temperature of 112 ℃ for 80min;
s8, cooling
Transferring the bread baked in the step S7 into a 24 ℃ clean cooling room to be cooled until the central temperature is reduced by 40 ℃;
s9, packaging
Transferring the bread cooled in the step S8 into a clean packaging room for CO filling 2 And (6) packaging.
Example 3:
(1) Gluten-free potato whole flour bread:
materials (in parts by weight): 70 parts of gluten-free potato whole powder, 20 parts of rice flour, 0.5 part of compound leavening agent, 10 parts of compound protein, 15 parts of sugar, 10 parts of sweet potato starch, 1 part of compound edible gum and 60 parts of process water.
Wherein the composite leaven comprises the following strains in proportion: saccharomyces cerevisiae (10 ten thousand cfu/g): lactobacillus plantarum (10 ten thousand cfu/g): lactobacillus acidophilus (5 ten thousand cfu/g): bacillus coagulans (1 ten thousand cfu/g): rhizopus (2 ten thousand cfu/g) =0.8:0.4:0.8:0.2:0.1.
the composition of the saccharides and their corresponding addition ratios are: fructo-oligosaccharide: erythritol =1:1.
the composition of the composite edible gum and the corresponding addition proportion are as follows: konjac glucomannan: carboxymethyl cellulose: microcrystalline cellulose =1:0.5:0.8.
the composition of the composite protein and the corresponding addition proportion thereof are as follows: whey protein: soybean protein: casein =1.6:1:0.8.
(2) The processing method of the gluten-free potato whole flour bread comprises the following steps:
s1, strain activation
Sequentially adding the required strains into 10 times of 35 deg.C warm water (process water) according to a certain proportion, activating for 5min to obtain strain activating solution;
s2, mixing the raw materials
Weighing raw materials required by sieving with a 100-mesh sieve in sequence according to a proportion, and then mixing the raw materials in sequence from low to high according to the addition amount to prepare raw material mixed powder;
s3, kneading dough
Adding the strain activating solution prepared in the step S1 into weighed process water, uniformly mixing, adding into the raw material mixed powder obtained in the step S2, and kneading in a vacuum dough kneading machine with the vacuum degree of 0.75MPa for 10min to prepare dough;
s4, waking up
Removing the dough obtained in the step S3 out of the dough mixer, putting the dough into a turnover basket, and standing for 15min at normal temperature, wherein the standard is that the volume of the dough is increased by about 0.6 time;
s5, cutting/pressing noodles
Dividing the dough obtained in the step S4 according to the product quality requirement, and kneading into dough;
s6, fermenting at low temperature
Putting the dough obtained in the step S5 into a mould, and fermenting for 15 hours in a low-temperature fermentation chamber at the temperature of 3 ℃;
s7, baking at low temperature
Baking the dough fermented in the step S6 in a tunnel furnace at the temperature of 105 ℃ for 90min;
s8, cooling
Transferring the bread baked in the step S7 into a 24 ℃ clean cooling room to be cooled until the central temperature is reduced by 35 ℃;
s9, packaging
Transferring the bread cooled in the step S8 into a clean packaging room for CO filling 2 And (6) packaging.
Example 4:
(1) Gluten-free potato whole flour bread:
materials (in parts by weight): 100 parts of gluten-free potato whole powder, 10 parts of rice flour, 1 part of composite leavening agent, 20 parts of composite protein, 15 parts of saccharide, 5 parts of cassava starch, 1 part of composite edible gum and 80 parts of process water.
Wherein the composite leaven comprises the following strains in proportion: saccharomyces cerevisiae (5 ten thousand cfu/g): lactobacillus plantarum (5 ten thousand cfu/g): lactobacillus acidophilus (2 ten thousand cfu/g): bacillus coagulans (0.5 ten thousand cfu/g): rhizopus (1 ten thousand cfu/g) =1.2:0.5:0.9:0.4:0.2.
the composition of the saccharides and their corresponding addition ratios are: xylitol: erythritol =1.
The composition of the composite edible gum and the corresponding addition proportion are as follows: konjac glucomannan: carboxymethyl cellulose: microcrystalline cellulose =1:1:0.8.
the composition of the composite protein and the corresponding addition proportion thereof are as follows: whey protein: soybean protein: casein =2.8:1:1.3.
(2) The processing method of the gluten-free potato whole flour bread comprises the following steps:
s1, strain activation
Sequentially adding the required strains into 10 times of warm water (process water) at 40 deg.C, and activating for 5min to obtain strain activating solution;
s2, mixing the raw materials
Weighing raw materials required by sieving through a 120-mesh sieve in sequence according to a proportion, and then mixing the raw materials in sequence from low to high according to the addition amount to prepare raw material mixed powder;
s3, kneading dough
Adding the strain activating solution prepared in the step S1 into weighed process water, uniformly mixing, adding into the raw material mixed powder obtained in the step S2, and kneading in a vacuum dough kneading machine with the vacuum degree of 0.8MPa for 12min to prepare dough;
s4, waking up
Removing the dough obtained in the step S3 out of the dough mixer, putting the dough into a turnover basket, and standing for 20min at normal temperature, wherein the standard is that the volume of the dough is increased by about 0.7 time;
s5, cutting/pressing noodles
Dividing the dough obtained in the step S4 according to the product quality requirement, kneading into dough, putting the dough into a noodle press for rolling for 4 times, and rolling the rolled dough sheet into dough;
s6, fermenting at low temperature
Putting the dough obtained in the step S5 into a mould, and fermenting for 12 hours in a low-temperature fermentation chamber at the temperature of 5 ℃;
s7, baking at low temperature
Baking the dough fermented in the step S6 for 80min by a tunnel furnace at the temperature of 115 ℃;
s8, cooling
Transferring the bread baked in the step S7 into a 24 ℃ clean cooling room to be cooled until the central temperature is reduced by 40 ℃;
s9, packaging
The bread cooled in the step S8 is moved into a clean packaging room for N filling 2 And (6) packaging.
Example 5:
(1) Gluten-free potato whole flour bread:
materials (in parts by weight): 70 parts of gluten-free potato whole powder, 20 parts of rice flour, 1 part of compound leavening agent, 20 parts of compound protein, 25 parts of saccharides, 15 parts of potato starch, 1.5 parts of compound edible gum and 60 parts of process water.
Wherein the composite leaven comprises the following strains in proportion: saccharomyces cerevisiae (10 ten thousand cfu/g): lactobacillus plantarum (10 ten thousand cfu/g): lactobacillus acidophilus (5 ten thousand cfu/g): bacillus coagulans (1 ten thousand cfu/g): rhizopus (2 ten thousand cfu/g) =0.8:0.6:1:0.2:0.1.
the potato starch comprises the following components in corresponding addition proportion: sweet potato starch: tapioca starch =1:1.
The composition of the saccharides and their corresponding addition ratios are: xylitol: fructo-oligosaccharide: erythritol =1.
The composition of the composite edible gum and the corresponding addition proportion are as follows: konjac glucomannan: carboxymethyl cellulose: microcrystalline cellulose =1.5:0.5:0.8.
the composition of the composite protein and the corresponding addition proportion thereof are as follows: whey protein: soybean protein: casein =1.6:1.5:1.1.
(2) The processing method of the gluten-free potato whole flour bread comprises the following steps:
s1, strain activation
Sequentially adding the required strains into 10 times of warm water (process water) at 37 deg.C in proportion, and activating for 10min to obtain strain activating solution;
s2, mixing the raw materials
Weighing raw materials required by sieving through a 120-mesh sieve in sequence according to a proportion, and then mixing the raw materials in sequence from low to high according to the addition amount to prepare raw material mixed powder;
s3, kneading dough
Adding the strain activating solution prepared in the step S1 into weighed process water, uniformly mixing, adding into the raw material mixed powder obtained in the step S2, and kneading in a vacuum dough kneading machine with the vacuum degree of 0.75MPa for 12min to prepare dough;
s4, waking up
Removing the dough obtained in the step S3 out of the dough mixer, putting the dough into a turnover basket, and standing for 20min at normal temperature, wherein the standard is that the volume of the dough is increased by about 0.7 time;
s5, cutting/pressing noodles
Dividing the dough obtained in the step S4 according to the product quality requirement, kneading into dough, putting the dough into a noodle press for rolling for 4 times, and rolling the rolled dough sheet into dough;
s6, fermenting at low temperature
Putting the dough obtained in the step S5 into a mould, and fermenting for 12 hours in a low-temperature fermentation chamber at 4 ℃;
s7, baking at low temperature
Baking the dough fermented in the step S6 in a tunnel furnace at the temperature of 112 ℃ for 80min;
s8, cooling
Transferring the bread baked in the step S7 into a 24 ℃ clean cooling room to be cooled until the central temperature is reduced by 40 ℃;
s9, packaging
Transferring the bread cooled in the step S8 into a clean packaging room for CO filling 2 And (6) packaging.
Example 6:
(1) Gluten-free potato whole flour bread:
materials (in parts by weight): 85 parts of gluten-free potato whole powder, 10 parts of rice flour, 0.8 part of compound leavening agent, 20 parts of compound protein, 15 parts of sugar, 10 parts of potato starch, 2 parts of compound edible gum and 70 parts of process water.
Wherein the composite leaven comprises the following strains in proportion: saccharomyces cerevisiae (10 ten thousand cfu/g): lactobacillus plantarum (10 ten thousand cfu/g): lactobacillus acidophilus (5 ten thousand cfu/g): bacillus coagulans (1 ten thousand cfu/g): rhizopus (2 ten thousand cfu/g) =1.2:0.6:0.8:0.3:0.15.
the potato starch comprises the following components in corresponding addition proportion: sweet potato starch: tapioca starch =1:1.
The composition of the saccharides and their corresponding addition ratios are: xylitol: fructo-oligosaccharide: erythritol =1.
The composite edible gum comprises the following components in corresponding addition proportion: konjac glucomannan: carboxymethyl cellulose: microcrystalline cellulose =1.5:1:0.8.
the composition of the composite protein and the corresponding addition proportion thereof are as follows: whey protein: soybean protein: casein =2.8:1.5:1.
(2) The processing method of the gluten-free potato whole flour bread comprises the following steps:
s1, strain activation
Sequentially adding the required strains into 10 times of 38 deg.C warm water (process water) according to a certain proportion, and activating for 8min to obtain strain activating solution;
s2, mixing the raw materials
Weighing raw materials required by sieving through a 120-mesh sieve in sequence according to a proportion, and then mixing the raw materials in sequence from low to high according to the addition amount to prepare raw material mixed powder;
s3, kneading dough
Adding the strain activating solution prepared in the step S1 into weighed process water, uniformly mixing, adding into the raw material mixed powder obtained in the step S2, and kneading in a vacuum dough kneading machine with the vacuum degree of 0.75MPa for 12min to prepare dough;
s4, waking up
Removing the dough obtained in the step S3 out of the dough mixer, putting the dough into a turnover basket, and standing for 20min at normal temperature, wherein the standard is that the volume of the dough is increased by about 0.7 time;
s5, cutting/pressing noodles
Dividing the dough obtained in the step S4 according to the product quality requirement, kneading into dough, putting the dough into a noodle press for rolling for 4 times, and rolling the rolled dough sheet into dough;
s6, fermenting at low temperature
Putting the dough obtained in the step S5 into a mould, and fermenting for 12 hours in a low-temperature fermentation chamber at 4 ℃;
s7, baking at low temperature
Baking the dough fermented in the step S6 in a tunnel furnace at the temperature of 112 ℃ for 80min;
s8, cooling
Transferring the bread baked in the step S7 into a 24 ℃ clean cooling room to be cooled until the central temperature is reduced by 40 ℃;
s9, packaging
Transferring the bread cooled in the step S8 into a clean packaging room for CO filling 2 And (6) packaging.
2. Comparative example
Comparative example 1:
the difference from the embodiment 1 is that: only adding saccharomyces cerevisiae, and fermenting for 2 hours in a fermentation chamber at 37 ℃;
the addition amount and preparation method of other raw materials are the same as the examples, and the gluten-free potato whole flour bread is prepared.
Comparative example 2:
the difference from the embodiment 1 is that: no complex protein is added;
the addition amount and preparation method of other raw materials are the same as the examples, and the gluten-free potato whole flour bread is prepared.
Comparative example 3:
the difference from the embodiment 1 is that: no composite edible gum is added;
the addition amount and preparation method of other raw materials are the same as the examples, and the gluten-free potato whole flour bread is prepared.
Comparative example 4:
the difference from the embodiment 1 is that: potato starch is not added;
the addition amount and preparation method of other raw materials are the same as the examples, and the gluten-free potato whole flour bread is prepared.
Comparative example 5:
the difference from the embodiment 1 is that: baking at 170 deg.C for 35min;
the addition amount and preparation method of other raw materials are the same as the examples, and the gluten-free potato whole flour bread is prepared.
3. Examples of the experiments
1. The potato whole bread prepared in examples 1 to 6 and comparative examples 1 to 5 (50 g of each bread germ at the time of preparing bread) was subjected to measurement
1.1 detection method:
(1) Determination of specific volume
The volume of the potato flour bread is measured by a millet replacement method, the accuracy is 5mL, and the specific volume of the steamed bread is calculated according to the following formula:
λ＝V/m
in the formula: lambda-bread specific volume in milliliters per gram (mL. G-1); v-bread volume in milliliters (mL); m-bread mass in grams (g) with 2 decimal places retained as a result of the calculation.
(2) Determination of aspect ratio
The height H and the diameter D of the bread are measured by a vernier caliper, and the height-diameter ratio = H/D.
(3) Aroma measurement
The aroma of the invention is measured by sense organ, 10 evaluators with normal smell and taste are selected during measurement, and the aroma and the taste of the steamed bread just baked are measured.
(4) Texture determination
The bread samples were cut to a uniform thickness of 25mm and laid flat for texture determination. Measurement parameters are as follows: the probe is a P/36 cylindrical probe, the speed before, after and after the test is 2, 1 and 1mm/s, the induction force is 5g, the compression rate is 50 percent, and the time for two times of compression is 5s. The measurement indexes are as follows: hardness, recovery, chewiness, measurements were completed within 10min, and each sample was repeated 6 replicates.
1.2 the results of the measurements are shown in Table 1 below:
TABLE 1 gluten-free Potato Whole flour bread test results
| Specific volume (ml/g) | Height to diameter ratio | Hardness (g) | Recoverability (%) | Chewiness (g) | Fragrance | Taste of the product | |
| Example 1 | 2.83 | 0.83 | 3821.56 | 40.32 | 4257.36 | Rich in flavor | Fineness of fineness |
| Example 2 | 2.72 | 0.81 | 3756.32 | 38.13 | 4098.72 | Rich in flavor | Fineness of fineness |
| Example 3 | 2.75 | 0.77 | 3883.17 | 37.79 | 4153.09 | Rich in flavor | Fineness of fineness |
| Example 4 | 2.61 | 0.85 | 3745.29 | 40.53 | 4074.57 | Rich in flavor | Fineness of fineness |
| Example 5 | 2.67 | 0.79 | 3903.79 | 39.12 | 4107.93 | Rich in flavor | Fineness of fineness |
| Example 6 | 2.77 | 0.80 | 3847.07 | 38.65 | 4129.66 | Rich in flavor | Fineness of fineness |
| Comparative example 1 | 1.43 | 0.87 | 3257.62 | 17.33 | 3891.15 | Single | Coarse, loose and inelastic |
| Comparative example 2 | 1.82 | 0.61 | 4165.39 | 30.53 | 4564.32 | Rich in flavor | Coarse and high hardness |
| Comparative example 3 | 1.51 | 0.55 | 4323.81 | 28.93 | 4729.71 | Rich in flavor | Coarse and high hardness |
| Comparative example 4 | 1.61 | 0.63 | 4325.66 | 30.15 | 4606.06 | Rich in flavor | Coarse and high hardness |
| Comparative example 5 | 1.57 | 0.60 | 4512.67 | 29.53 | 5011.23 | Is relatively rich | Coarse and high hardness |
As can be seen from Table 1, the gluten-free potato whole flour bread processed by the method has obvious advantages in detection data, and the bread processed by the method is fluffy in structure, strong in fragrance and fine and smooth in taste. When the gluten-free potato full-flour bread is processed by the processing technology and the material ratio, the dough is not adhered to equipment, high-continuity operation can be realized, the problem of difficult molding is solved, and the prepared bread has the characteristics of strong fragrance, fine and smooth taste and aging resistance.
Claims (8)
1. The gluten-free potato whole flour bread is characterized by being prepared from the following raw materials in parts by weight: 70-100 parts of gluten-free potato whole powder, 10-20 parts of rice flour, 0.5-1 part of compound leavening agent, 10-20 parts of compound protein, 15-25 parts of sugar, 5-15 parts of potato starch, 1-2 parts of compound edible gum and 60-80 parts of process water;
the composite leaven comprises saccharomyces cerevisiae (5-10 ten thousand cfu/g), lactobacillus plantarum (5-10 ten thousand cfu/g), lactobacillus acidophilus (2-5 ten thousand cfu/g), bacillus coagulans (0.5-1 ten thousand cfu/g) and rhizopus (1-2 ten thousand cfu/g), and the composite leaven comprises the following components in parts by weight: 0.8 to 1.2: 0.4-0.6: 0.8 to 1:0.2 to 0.4:0.1 to 0.3;
the potato starch is one or more of potato starch, sweet potato starch and cassava starch;
the saccharide is one or more of xylitol, high fructose syrup, fructo-oligosaccharide and erythritol;
the composite edible gum comprises konjac gum, carboxymethyl cellulose and microcrystalline cellulose, and the composite edible gum comprises the following components in proportion: 1 to 1.5:0.5 to 1:0.8 to 1;
the composite protein comprises whey protein, soy protein and casein, and the composite protein comprises the following components in percentage: 1.6-2.8: 1 to 1.5: 0.8 to 1.3.
2. The method of processing gluten-free potato whole meal bread as claimed in claim 1, comprising the steps of:
s1, strain activation
Sequentially adding the required strains into 10 times of process water with the temperature of 35-40 ℃ according to the proportion, and activating for 5-10 min to prepare strain activating liquid;
s2, mixing the raw materials
Weighing the required raw materials in sequence according to the proportion, and then mixing the raw materials in sequence from low to high according to the addition amount to prepare raw material mixed powder;
s3, kneading dough
Adding the strain activating solution prepared in the step S1 into weighed process water, uniformly mixing, adding the mixture into the raw material mixed powder obtained in the step S2, and uniformly stirring to prepare dough;
s4, waking up
The dough obtained in the step S3 is moved out of the dough mixer and placed into a turnover basket to be dough standing for 15-30 min at normal temperature, and the standard that the volume of the dough is increased by about 0.5-0.8 times is taken as the standard;
s5, cutting/pressing noodles
Dividing the dough obtained in the step S4 according to the product quality requirement, kneading into dough a, putting the kneaded dough a into a noodle press for rolling for 2-5 times according to the product requirement, and rolling the rolled dough sheet into dough b;
s6, fermenting at low temperature
Putting the dough a or the dough b obtained in the step S5 into a mould, and fermenting for 10-15 h in a low-temperature fermentation chamber at 3-6 ℃;
s7, baking at low temperature
Baking the dough fermented in the step S6 through a tunnel furnace or an oven in sequence;
s8, cooling
Transferring the bread baked in the step S7 into a clean cooling room at 24 ℃ for cooling until the central temperature of the bread is reduced to 35-45 ℃;
s9, packaging
And (4) transferring the bread cooled in the step (S8) into a clean packaging room for packaging.
3. The processing method of gluten-free potato whole meal bread as claimed in claim 2, characterized in that: and the process water in the step S1 is tap water treated by an RO reverse osmosis membrane.
4. The processing method of gluten-free potato whole meal bread as claimed in claim 2, characterized in that: in the step S2, all materials can pass through a 100-120-mesh sieve.
5. The processing method of gluten-free potato whole meal bread as claimed in claim 2, characterized in that: the dough kneading mode adopted in the step S3 is vacuum dough kneading, the vacuum degree is 0.70-0.8 MPa, and the dough kneading time is 10-15 min.
6. The processing method of gluten-free potato whole meal bread as claimed in claim 2, characterized in that: the temperature of the low-temperature baking in the step S7 is 105-118 ℃, and the baking time is 70-90 min.
7. The processing method of gluten-free potato whole meal bread as claimed in claim 2, characterized in that: the cleanliness of the clean cooling room in the step S8 and the cleanliness of the clean packaging room in the step S9 are both 30 ten thousand grades.
8. A gluten-free horse according to claim 2The processing method of the potato whole flour bread is characterized by comprising the following steps: in the step S9, the package can be filled with CO according to the product requirement 2 Or N 2 And (6) packaging.
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