CN116250552B - Grape yeast culture method and application thereof in bread making - Google Patents
Grape yeast culture method and application thereof in bread making Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/145—Acids, anhydrides or salts thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/183—Natural gums
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
- C12N1/18—Baker's yeast; Brewer's yeast
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Biotechnology (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Molecular Biology (AREA)
- Virology (AREA)
- Biomedical Technology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Medicinal Chemistry (AREA)
- Botany (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention belongs to the field of foods, and particularly relates to a grape yeast culture method and application thereof in bread making. The method comprises the following steps: s1, preparing grape yeast solution; s2, preparing grape yeast dough; s3, preparing bread dough; s4, proofing bread dough; s5, baking. The bread prepared by the method has layered mouthfeel, is difficult to lose internal moisture, solves the problems that the bread lacks unique aroma and taste of fermented food, has dry mouthfeel, is quick to age, is easy to remove slag and shrink, and has poor softness, and can meet the taste requirements of people.
Description
Technical Field
The invention belongs to the field of foods, and particularly relates to a grape yeast culture method and application thereof in bread making.
Background
At present, the bread accounts for about 44% of the maximum bread in the baking industry of China. With the influence of foreign eating habits and the acceleration of urban life rhythm of young consumers, more and more young people tend to purchase convenient and nutritional foods, so that the demand of Chinese people on western spots is increasing. Wherein the bread is a baked food product that has been fermented. The instant food with soft tissue is prepared by taking wheat flour, yeast, salt and water as basic raw materials, adding proper amount of sugar, grease, dairy products, eggs, fruit materials, additives and the like, stirring, fermenting, forming, proofing and baking. The market of active dry yeast changes the bread production in China, the rapid fermentation method is adopted to produce hot flashes of bread, and the new technology is quickly and fully popularized and finally takes the dominant role. The rapid fermentation method has the advantages of short production period, high production efficiency, simple and easy-to-master manufacturing process, but has the fatal defect of bread quality. The bread lacks the unique aroma and taste of the fermented food, has dry mouthfeel, quick aging, short fresh-keeping period, easy slag falling, easy shrinkage and wrinkled skin and poor softness.
The Chinese patent with application number 201910341980.4 discloses a bread making method and bread made by the method, flour, sugar, eggs, oil, yeast, salt, preservative and well water are used as raw materials, the raw materials are uniformly mixed to obtain primary fermented dough, the primary fermented dough is subjected to pressing treatment, cutting and boxing, then is subjected to secondary fermentation under certain humidity and temperature, and the dough after secondary fermentation is baked to obtain the bread. However, the bread prepared by using the artificial yeast has poor taste and low layering sense, has large hardness change after the bread is stored, and cannot effectively delay the aging of the bread. Along with the improvement of the living standard of people, the requirements on food are higher and higher, so that a bread making method with unique taste, aging delay and good flexibility is sought to be a difficult problem for making bread.
Disclosure of Invention
In order to solve the problems, the invention provides a grape yeast culture method and application thereof in bread making, wherein the grape yeast is prepared through the steps of preparation of grape yeast liquid, preparation of grape yeast dough, preparation of bread dough, proofing, baking and the like, so that the bread with layered mouthfeel, difficult internal water loss, larger specific volume and smaller hardness is prepared.
The technical scheme for solving the problems is as follows:
a grape yeast culturing method and application in bread making, which uses grape separating yeast, separating, purifying and culturing to obtain grape yeast liquid, using the grape yeast liquid in bread making, comprising the following steps:
s1, preparing grape yeast liquid: cleaning 25-35 parts by weight of grapes with clear water, draining water, crushing, putting into a fermentation tank, adding 250-350 parts by weight of deionized water and 10-15 parts by weight of white sugar, stirring uniformly, sealing, naturally fermenting at room temperature for 48-72h, uncovering every 4-6h in the middle, releasing gas in the fermentation tank, filtering after fermentation is completed to obtain grape yeast solution, and refrigerating the obtained grape yeast solution at a low temperature of-4-5 ℃ for later use;
s2, preparing grape yeast dough: mixing 10-15 parts by weight of grape yeast liquid obtained by low-temperature refrigeration with 25-35 parts by weight of high-gluten powder, 3-5 parts by weight of white sugar and 3-5 parts by weight of organic acid, and adding 30-45 parts by weight of warm water, wherein the organic acid is one or more of acetic acid, lactic acid, malic acid, fumaric acid and citric acid; kneading at low speed of 35-45r/min for 3-5min, and kneading at high speed of 75-85r/min for 3-5min; controlling the temperature of the dough to be 22-28 ℃ and fermenting the dough for 1-1.5 hours under the condition that the humidity is 70% -78%, so as to obtain the grape yeast dough;
s3, preparing bread dough: mixing 35-45 parts by weight of high gluten flour, 4-8 parts by weight of honey, 6-10 parts by weight of butter, 4-8 parts by weight of skim milk powder, 10-15 parts by weight of eggs, 4-8 parts by weight of fresh milk and the grape yeast dough obtained in the step S2, adding 40-55 parts by weight of warm water, kneading at a temperature of 22-28 ℃ at a low speed of 35-45r/min for 2-5min, then kneading at a high speed of 75-85r/min for 4-6min, adding 4-8 parts by weight of sodium alginate microspheres, kneading at a low speed of 35-45r/min for 2-5min, kneading at a high speed of 75-85r/min for 4-6min, and kneading into bread dough after uniform mixing;
s4, proofing bread dough: cutting the bread dough prepared in the step S3 into small blocks, filling the small blocks into a bread mold, and fermenting the dough packaged in the bread mold for 20-40min under the conditions of 25-35 ℃ and 65-75% humidity;
s5, baking: covering the fermented bread mold, and baking in a baking oven at 200-220deg.C for 30-40min to obtain bread.
Further, the preparation method of the sodium alginate microspheres comprises the following steps: sodium alginate and water are mixed and stirred uniformly to prepare sodium alginate solution, wherein the preparation method of the sodium alginate solution comprises the following steps: adding 2-8 parts by weight of sodium alginate into 100-150 parts by weight of purified water, and continuously stirring; adding 2-8 parts by weight of sodium bicarbonate into the sodium alginate solution after the preparation of the sodium alginate solution is completed, and uniformly stirring to obtain sodium alginate and sodium bicarbonate mixed solution; the sodium alginate and sodium bicarbonate mixed solution is placed in a pressure bottle of a microcapsule granulator, and the use parameters of the microcapsule granulator are as follows: the frequency is 1500-2000HZ, the air pressure is 60-80kPa, the liquid distance is 8-15cm, the voltage is 1000-2000V, the temperature is 35-45 ℃, and the diameter of the spray head is 120 mu m, 150 mu m or 200 mu m; spraying the mixed solution of sodium alginate and sodium bicarbonate into a continuously stirred calcium chloride solution, wherein the concentration of the calcium chloride is 4% -6%; filtering and washing with distilled water to obtain the sodium alginate microspheres.
The invention has the following beneficial effects:
the invention increases the layering sense of the taste of the bread by adopting a mode of adding the grape yeast liquid to replace common commercial yeast, and simultaneously finds out the yeast contained in the grape yeast dough in the preparation process of the bread dough by controlling the temperature at a certain temperature, so that the grape yeast dough always maintains higher activity, and the whole fermentation of the dough is facilitated; secondly, organic acid is introduced in the process of making the grape yeast dough, so that the bread can generate aldehyde, ketone and ester substances special for the acidified bread, and the bread is given a special fragrance; in addition, sodium alginate microspheres are added in the process of preparing the bread dough, hydrophilic groups contained in the sodium alginate can combine with a large amount of water molecules through hydrogen bonds, so that the dough has good water absorption and water retention, and meanwhile, part of anionic groups in the sodium alginate and amino groups in the gluten protein form a compact three-dimensional network structure through electrostatic action, so that the elasticity of the bread is improved; wherein the coated sodium bicarbonate can be decomposed to release CO continuously at higher temperature during baking 2 The bread can be further expanded, and the fluffy feeling of the bread is enhanced.
Drawings
FIG. 1 is a graph showing moisture content of bread stores 1d-30d for examples and comparative examples;
FIG. 2 is a graph showing the specific volume of bread prepared in examples and comparative examples;
FIG. 3 is a graph showing the hardness of the bread prepared in examples and comparative examples as a function of time.
Description of the embodiments
The following description of the embodiments of the present application will be made clearly and fully with reference to the accompanying drawings, in which it is evident that the embodiments described are only some, but not all, of the embodiments of the present application. All other embodiments, which can be made by one of ordinary skill in the art without undue burden from the present disclosure, are within the scope of the present disclosure.
The commercial yeast adopted in the invention is purchased from Angel Yeast Co., ltd., sodium alginate is purchased from Henan Kabang biotechnology Co., ltd (food grade), sodium bicarbonate is purchased from Huaian Sanshi chemical Co., ltd (food grade), and calcium chloride is purchased from Quzhou Huaya chemical Co., ltd (food grade); the materials used in the present invention are all commercially available.
Examples
The embodiment provides a method for culturing grape yeast and application thereof in bread making, which uses grape isolated yeast to obtain grape yeast liquid after separation, purification and culture, and uses the grape yeast liquid in bread making, and comprises the following steps:
s1, preparing grape yeast liquid: cleaning 30 parts by weight of grapes with clear water, draining water, crushing, putting into a fermentation tank, adding 300 parts by weight of deionized water and 12 parts by weight of white sugar, stirring uniformly, sealing, naturally fermenting at room temperature for 56 hours, uncovering every 4 hours in the middle, releasing gas in the fermentation tank, filtering after fermentation is finished to obtain grape yeast liquid, and refrigerating the obtained grape yeast liquid at a low temperature of 0 ℃ for later use;
s2, preparing grape yeast dough: mixing 12 parts by weight of grape yeast liquid obtained by low-temperature refrigeration with 30 parts by weight of high gluten powder, 4 parts by weight of white sugar and 4 parts by weight of organic acid, adding 40 parts by weight of warm water, kneading at a low speed of 40r/min for 5min, and kneading at a high speed of 80r/min for 5min; fermenting the dough at 25deg.C and 75% humidity for 1.5 hr to obtain grape yeast dough;
s3, preparing bread dough: mixing 40 parts by weight of high gluten flour, 6 parts by weight of honey, 8 parts by weight of butter, 6 parts by weight of skim milk powder, 12 parts by weight of eggs, 6 parts by weight of fresh milk and the grape yeast dough obtained in the step S2, adding 50 parts by weight of warm water, kneading at a low speed of 40r/min for 5min and a high speed of 80r/min for 6min, adding 6 parts by weight of sodium alginate microspheres, kneading at a low speed of 40r/min for 5min and a high speed of 80r/min for 6min, and uniformly mixing to obtain bread dough;
s4, proofing bread dough: cutting the bread dough prepared in the step S3 into small blocks, filling the small blocks into a bread mold, and fermenting the dough packaged in the bread mold for 40min under the conditions of 28 ℃ and 70% humidity;
s5, baking: covering the fermented bread mould, and baking in a 220 ℃ oven for 40min to obtain the bread.
The preparation method of the sodium alginate microspheres comprises the following steps: sodium alginate and water are mixed and stirred uniformly to prepare sodium alginate solution, wherein the preparation method of the sodium alginate solution comprises the following steps: adding 5 parts by weight of sodium alginate into 120 parts by weight of purified water, and continuously stirring; adding 5 parts by weight of sodium bicarbonate into the sodium alginate solution after the preparation of the sodium alginate solution is completed, and uniformly stirring to obtain a sodium alginate-sodium bicarbonate mixed solution; placing the sodium alginate and sodium bicarbonate mixed solution into a pressure bottle of a microcapsule granulator, starting the granulator, setting parameters, and using the microcapsule granulator to obtain the following parameters: the frequency is 2000HZ, the air pressure is 65kPa, the liquid distance is 12cm, the voltage is 1500V, the temperature is 40 ℃, and the diameter of the spray head is 120 mu m; spraying the mixed solution of sodium alginate and sodium bicarbonate into a continuously stirred calcium chloride solution, wherein the concentration of calcium chloride is 6%; filtering and washing with distilled water to obtain sodium alginate microspheres.
Examples
In this example, the amounts and conditions used in the culturing of the grape yeast and in the bread-making process were different from those in example 1, and the remainder was referred to in example 1.
The method comprises the following steps:
s1, preparing grape yeast liquid: cleaning 25 parts by weight of grapes with clear water, draining water, crushing, putting into a fermentation tank, adding 250 parts by weight of deionized water and 10 parts by weight of white sugar, stirring uniformly, sealing, naturally fermenting at room temperature for 48 hours, uncovering every 6 hours in the middle, releasing gas in the fermentation tank, filtering after fermentation is finished to obtain grape yeast liquid, and refrigerating the obtained grape yeast liquid at a low temperature of-4 ℃ for later use;
s2, preparing grape yeast dough: mixing 10 parts by weight of grape yeast solution obtained by low-temperature refrigeration with 25 parts by weight of high gluten powder, 3 parts by weight of white sugar and 3 parts by weight of organic acid malic acid, adding 30 parts by weight of warm water, kneading at a low speed of 35r/min for 3min, and kneading at a high speed of 75r/min for 3min; controlling the temperature of the dough at 22 ℃ and fermenting the dough for 1h under the condition that the humidity is 70%, so as to obtain grape yeast dough;
s3, preparing bread dough: mixing 35 parts by weight of high gluten flour, 4 parts by weight of honey, 6 parts by weight of butter, 4 parts by weight of skim milk powder, 10 parts by weight of eggs, 4 parts by weight of fresh milk and the grape yeast dough obtained in the step S2, adding 40 parts by weight of warm water, kneading at a low speed of 35r/min for 2min and then at a high speed of 75r/min for 4min, adding 4 parts by weight of sodium alginate microspheres, kneading at a low speed of 35r/min for 2min and then at a high speed of 75r/min and kneading for 4min, and uniformly mixing to obtain bread dough;
s4, proofing bread dough: cutting the bread dough prepared in the step S3 into small blocks, filling the small blocks into a bread mold, and fermenting the dough packaged in the bread mold for 20min at 25 ℃ under the condition of 65% humidity;
s5, baking: covering the fermented bread mould, and baking in a baking oven at 200deg.C for 30min to obtain bread.
The preparation method of the sodium alginate microspheres comprises the following steps: the preparation method of the sodium alginate solution comprises the following steps: adding 2 parts by weight of sodium alginate into 100 parts by weight of purified water, and continuously stirring; adding 2 parts by weight of sodium bicarbonate into the sodium alginate solution after the preparation of the sodium alginate solution is completed, and uniformly stirring to obtain a sodium alginate-sodium bicarbonate mixed solution; the use parameters of the microcapsule granulator are as follows: the frequency is 1500HZ, the air pressure is 60kPa, the liquid distance is 8cm, the voltage is 1000V, the temperature is 35 ℃, and the diameter of the spray head is 150 mu m; spraying the mixed solution of sodium alginate and sodium bicarbonate into a continuously stirred calcium chloride solution, wherein the concentration of calcium chloride is 4%; filtering and washing with distilled water to obtain sodium alginate microspheres.
Examples
In this example, the amounts and conditions used in the culturing of the grape yeast and in the bread-making process were different from those in example 1, and the remainder was referred to in example 1.
The method comprises the following steps:
s1, preparing grape yeast liquid: cleaning 35 parts by weight of grapes with clear water, draining water, crushing, putting into a fermentation tank, adding 350 parts by weight of deionized water and 15 parts by weight of white sugar, stirring uniformly, sealing, naturally fermenting at room temperature for 72 hours, uncovering every 6 hours in the middle, releasing gas in the fermentation tank, filtering after fermentation to obtain grape yeast liquid, and refrigerating the obtained grape yeast liquid at a low temperature of 5 ℃ for later use;
s2, preparing grape yeast dough: mixing 15 parts by weight of grape yeast liquid obtained by low-temperature refrigeration with 35 parts by weight of high gluten powder, 5 parts by weight of white sugar and 5 parts by weight of organic acid citric acid, adding 45 parts by weight of warm water, kneading at a low speed of 45r/min for 5min, and kneading at a high speed of 85r/min for 3min; controlling the temperature of the dough at 28 ℃ and fermenting the dough for 1.5 hours under the condition that the humidity is 78%, so as to obtain grape yeast dough;
s3, preparing bread dough: mixing 45 parts by weight of high gluten flour, 8 parts by weight of honey, 10 parts by weight of butter, 8 parts by weight of skim milk powder, 15 parts by weight of eggs, 8 parts by weight of fresh milk and the grape yeast dough obtained in the step S2, adding 55 parts by weight of warm water, kneading at a low speed of 45r/min for 5min at a low temperature of 28 ℃ for 4min, adding 8 parts by weight of sodium alginate microspheres, kneading at a high speed of 85r/min for 5min at a low speed of 45r/min, kneading at a high speed of 4min, and uniformly mixing to obtain bread dough;
s4, proofing bread dough: cutting the bread dough prepared in the step S3 into small blocks, filling the small blocks into a bread mold, and fermenting the dough packaged in the bread mold for 40min under the conditions of 35 ℃ and 75% humidity;
s5, baking: covering the fermented bread mould, and baking in a 220 ℃ oven for 40min to obtain the bread.
The preparation method of the sodium alginate microspheres comprises the following steps: the preparation method of the sodium alginate solution comprises the following steps: adding 8 parts by weight of sodium alginate into 150 parts by weight of purified water, and continuously stirring; after the sodium alginate solution is prepared, adding 8 parts by weight of sodium bicarbonate into the sodium alginate solution, and uniformly stirring to obtain sodium alginate and sodium bicarbonate mixed solution; the use parameters of the microcapsule granulator are as follows: the frequency is 2000Hz, the air pressure is 80kPa, the liquid distance is 15cm, the voltage is 2000V, the temperature is 45 ℃, and the diameter of the spray head is 200 mu m; spraying the mixed solution of sodium alginate and sodium bicarbonate into a continuously stirred calcium chloride solution, wherein the concentration of calcium chloride is 6%; filtering and washing with distilled water to obtain sodium alginate microspheres.
Comparative example 1
In comparison with example 1, no organic acid was added in the preparation of the grape yeast dough, and the remainder was referred to in example 1.
The method comprises the following steps:
s2, preparing grape yeast dough: mixing 12 parts by weight of grape yeast liquid obtained by low-temperature refrigeration with 30 parts by weight of high gluten powder and 4 parts by weight of white sugar, adding 40 parts by weight of warm water, kneading at a low speed of 40r/min for 5min, and kneading at a high speed of 80r/min for 5min; the dough was allowed to ferment at 25℃and 75% humidity for 1.5 hours to give a grape yeast dough.
Comparative example 2
The procedure for making dough was different from that of example 1, and the rest was as described in example 1.
The method comprises the following steps:
s1, preparing grape yeast liquid: cleaning 30 parts by weight of grapes with clear water, draining water, crushing, putting into a fermentation tank, adding 300 parts by weight of deionized water and 12 parts by weight of white sugar, stirring uniformly, sealing, naturally fermenting at room temperature for 56 hours, uncovering every 4 hours in the middle, releasing gas in the fermentation tank, filtering after fermentation is finished to obtain grape yeast liquid, and refrigerating the obtained grape yeast liquid at a low temperature of 0 ℃ for later use;
s2, preparing grape yeast bread dough: mixing 12 parts by weight of grape yeast solution obtained by low-temperature refrigeration with 70 parts by weight of high gluten powder, 4 parts by weight of white sugar, 4 parts by weight of organic acid lactic acid, 6 parts by weight of honey, 8 parts by weight of butter, 6 parts by weight of skim milk powder, 12 parts by weight of eggs, 6 parts by weight of fresh milk and 6 parts by weight of sodium alginate microspheres, adding 90 parts by weight of warm water, kneading at a low speed of 40r/min for 15min, and kneading at a high speed of 80r/min for 17min; fermenting the dough at 25deg.C and humidity of 75% for 2 hr to obtain grape yeast bread dough;
s3, fermenting the grape yeast bread dough: cutting the bread dough prepared in the step S2 into small blocks, filling the small blocks into a bread mold, and fermenting the dough packaged in the bread mold for 40min under the conditions of 28 ℃ and 70% humidity;
s4, baking: covering the fermented bread mould, and baking in a 220 ℃ oven for 40min to obtain the bread.
Comparative example 3
In comparison with example 1, the remaining procedure was as described in example 1 without adding sodium alginate microspheres during the preparation of the breadcrumbs.
The method comprises the following steps:
s3, preparing bread dough: mixing 40 parts by weight of high gluten flour, 6 parts by weight of honey, 8 parts by weight of butter, 6 parts by weight of skim milk powder, 12 parts by weight of eggs, 6 parts by weight of fresh milk and the grape yeast dough obtained in the step S2, adding 50 parts by weight of warm water, kneading at a low speed of 40r/min for 5min at a temperature of 25 ℃, kneading at a high speed of 80r/min for 6min, and uniformly mixing to obtain the bread dough.
Comparative example 4
In comparison with example 1, commercial yeast was used instead of grape yeast in the preparation process, and the remainder was referred to in example 1.
The method comprises the following steps:
s2, preparing yeast dough: mixing 6 parts by weight of commercially available yeast with 30 parts by weight of high gluten powder, 4 parts by weight of white sugar and 4 parts by weight of organic acid, adding 40 parts by weight of warm water, kneading at a low speed of 40r/min for 5min, and kneading at a high speed of 80r/min for 5min; controlling the temperature of the dough at 25 ℃ and fermenting the dough for 1.5 hours under the condition that the humidity is 75%, so as to obtain yeast dough;
s3, preparing bread dough: mixing 40 parts by weight of high gluten flour, 6 parts by weight of honey, 8 parts by weight of butter, 6 parts by weight of skim milk powder, 12 parts by weight of eggs, 6 parts by weight of fresh milk and the yeast dough obtained in the step S2, adding 50 parts by weight of warm water, kneading at a low speed of 40r/min for 5min and a high speed of 80r/min for 6min, adding 6 parts by weight of sodium alginate microspheres, kneading at a low speed of 40r/min for 5min and a high speed of 80r/min for 6min, and uniformly mixing to obtain bread dough;
s4, proofing bread dough: cutting the bread dough prepared in the step S3 into small blocks, filling the small blocks into a bread mold, and fermenting the dough packaged in the bread mold for 40min under the conditions of 28 ℃ and 70% humidity;
s5, baking: covering the fermented bread mould, and baking in a 220 ℃ oven for 40min to obtain the bread.
Correlation test
Determination of moisture content of bread
The moisture content of the breadcrumbs during storage (1 d, 3d, 7d, 14d, 21d and 30 d) was determined according to the method in GB 5009.3-2016 and the test data is shown in FIG. 1.
The moisture content of the bread is an important index for judging the wettability and moisture retention of the bread, and fig. 1 is the moisture content of the bread core when the breads prepared in examples 1 to 3 and comparative examples 1 to 4 are stored for 1d to 30 d. The results show that the breads prepared in examples 1-3 had consistently higher moisture levels for the center of the breads during storage than the comparative examples 1-4, wherein the breads prepared in example 1 had the highest moisture levels for the center of the breads during storage; description the bread preparation process of example 1 is effective in retarding moisture migration and loss in bread.
Determination of specific volume of bread
According to the method of GB/T20981-2007, the volume of bread is measured by the millet displacement method, the mass of bread is measured by an electronic balance, and the calculation formula of the specific volume of bread is as follows:
specific volume (mL/g) =volume (mL)/mass (g); the test results are shown in fig. 2.
The specific volume of bread is an important indicator of the appearance of bread. FIG. 2 shows the results of specific volume test of the breads prepared in examples 1 to 3 and comparative examples 1 to 4. As can be seen from the test data in fig. 2, the specific volume of the bread prepared in example 1 is greater than that of the other test groups, which indicates that the formulation and the preparation process in example 1 can effectively improve the gas yield in the bread preparation process and promote the crosslinking of gluten proteins, and improve the gluten structure.
Determination of bread hardness
Bread texture was determined using a BROOKFIELD CT3 texture tester and tested using a cylindrical flat bottom probe with a TA 4/1000 diameter of 38.1 mm. The test mode is a TPA test mode, the trigger force is set to be 5g, the pre-test speed of the probe in the test is 30mm/min, the post-test speed is 30mm/min, and the compression speed and the compression degree of the bread texture measurement are respectively set to be 30mm/min and 40%. The bread sample thickness was 12.5mm x 2 pieces. The hardness parameters to be measured are selected for relevant testing, and the test results are shown in fig. 3.
FIG. 3 is a graph showing the relationship between the hardness of the breads prepared in examples 1 to 3 and comparative examples 1 to 4 and time, in which it can be seen that the hardness of the breads increases with the increase of the storage time, the hardness of the breads increases rapidly at the initial stage of preservation, and the aging of the breads can be effectively retarded by using the bread preparation process of examples 1 to 3 as compared with comparative examples 1 to 4 at the latter stage.
Evaluation of bread sensory quality
The breads prepared in examples 1 to 3 and comparative examples 1 to 4 were subjected to sensory quality evaluation, and the evaluation results are shown in Table 1.
The bread sensory evaluation index and scoring criteria are as follows:
table 1 influence of the organoleptic qualities of the bread:
as can be seen from the data in table 1, the breads prepared in examples 1-3 had improved shapes, center skin colors, textures, flavors and mouthfeel as compared to the breads prepared in comparative examples 1-4, and the overall score of the breads prepared in example 1 was highest, consistent with the test results of the moisture test, specific volume test, and hardness test of the breads described above.
In the existing bread preparation process, the grape yeast is usually prepared by one-time fermentation of commercial yeast, and in the invention, grape yeast is separated, purified and then cultured to obtain grape yeast liquid, and the grape yeast liquid is added to replace common commercial yeast in the bread preparation process. Compared with common yeast, the natural yeast is a composite yeast, and each of the yeasts can emit different fragrances, so that the prepared bread has various yeast flavors, and the taste of the bread is more layered; secondly, in the process of making the bread dough, a step-by-step making method is adopted, firstly, part of high gluten flour is mixed with grape yeast liquid, white sugar and organic acid, and the dough is controlled to enter under a certain temperature and a certain humidityFermenting to obtain grape yeast dough, ensuring that grape yeast has higher activity, and simultaneously adding warm water in the process of preparing the bread dough in the next step to keep the dough in a proper temperature range, wherein the temperature of the grape yeast dough and substances such as high gluten powder added in the next step have larger temperature difference due to the fact that the dough is used as an insulating material and has poor heat conducting property, and the temperature of the grape yeast dough is not controlled in the process of preparing the bread dough, so that the whole fermentation state of the dough is uneven; the temperature is controlled in the invention, so that the grape saccharomycete can always keep higher activity in the bread making process, the activity reduction of the saccharomycete caused by sudden temperature reduction is avoided, meanwhile, the difference between the temperature outside the dough and the temperature inside the dough is ensured to be small, and the integral fermentation of the dough is facilitated. In addition, organic acid is added in the process of preparing the grape yeast dough, and the bread can generate aldehyde, ketone and ester substances special for the acidified bread after being treated by the organic acid, so that the bread has a special fragrance and a good taste. In the process of preparing the bread dough, sodium alginate microspheres are further added, hydrophilic groups contained in sodium alginate can be combined with a large amount of water molecules through hydrogen bonds, so that the dough has good water absorbability and water retention capacity, swelling occurs during water absorbability, the content of bound water in the dough can be effectively increased, meanwhile, part of anionic groups in the sodium alginate and amino groups in the gluten protein form a compact three-dimensional network structure through electrostatic action, starch molecules are wrapped in the three-dimensional network structure, the flexibility resistance and mechanical stirring force of the dough can be effectively improved, and the elasticity and the resilience of the bread are improved. Further, in the invention, sodium bicarbonate is added into sodium alginate solution to form sodium alginate and sodium bicarbonate mixed solution, sodium alginate microspheres coated with sodium bicarbonate are prepared by a microcapsule granulator and added when bread dough is prepared, and the spherical shape has good fluidity, so that the prepared bread dough can be dispersed more uniformly when being mixed with the dough, and the whole taste uniformity of the prepared bread is better; on the other hand, CO is released due to the initial decomposition of sodium bicarbonate at 50 DEG C 2 Sodium carbonate is produced and can be thoroughly decomposed to sodium carbonate up to 270℃, thusIn the subsequent baking process of the bread dough, at higher temperature, the sodium bicarbonate contained in the sodium alginate microspheres can still decompose and release CO 2 The bread is further expanded, the fluffiness of the bread is enhanced, and meanwhile, the compact three-dimensional net structure formed by the sodium alginate and the gluten protein can effectively improve the air holding capacity of the dough, so that the elasticity of the bread is effectively improved.
It is noted that relational terms such as first and second, and the like are used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Moreover, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present application have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the application, the scope of which is defined in the appended claims and their equivalents.
Claims (5)
1. The application of grape yeast in bread making is characterized in that grape yeast is separated, purified and cultured to obtain grape yeast liquid, and the grape yeast liquid is used for bread making, and the method comprises the following steps:
s1, preparing grape yeast liquid: washing grape with clear water, draining, crushing, putting into a fermentation tank, adding deionized water and white sugar, stirring uniformly, sealing, naturally fermenting at room temperature for 48-72h, uncovering every 4-6h in the middle, releasing gas in the fermentation tank, filtering after fermentation to obtain grape yeast liquid, and refrigerating the obtained grape yeast liquid at low temperature for later use;
s2, preparing grape yeast dough: mixing grape yeast solution obtained by low temperature refrigeration with high gluten powder, white sugar and organic acid, adding warm water, kneading at low speed for 3-5min, and kneading at high speed for 3-5min; controlling the temperature of the dough to be 24-26 ℃ and fermenting the dough for 1-1.5 hours under the condition that the humidity is 70% -78%, so as to obtain the grape yeast dough;
s3, preparing bread dough: mixing high gluten flour, honey, butter, skim milk powder, eggs, fresh milk and the grape yeast dough obtained in the step S2, adding warm water, kneading at a low speed for 2-5min, kneading at a high speed for 4-6min, adding sodium alginate microspheres, kneading at a low speed for 2-5min, kneading at a high speed for 4-6min, and uniformly mixing to obtain bread dough;
s4, proofing bread dough: cutting the bread dough prepared in the step S3 into small blocks, filling the small blocks into a bread mold, and fermenting the dough packaged in the bread mold for 20-40min under the conditions of 25-30 ℃ and 65-75% humidity;
s5, baking: covering the fermented bread mold, and baking in a baking oven at 200-220deg.C for 30-40min to obtain bread;
the organic acid in the step S2 is one or more of acetic acid, lactic acid, malic acid, fumaric acid and citric acid;
the preparation method of the sodium alginate microspheres comprises the following steps: mixing sodium alginate and water, stirring uniformly to prepare sodium alginate solution, adding sodium bicarbonate into the sodium alginate solution, and stirring uniformly to obtain sodium alginate and sodium bicarbonate mixed solution; and placing the sodium alginate and sodium bicarbonate mixed solution into a pressure bottle of a microcapsule granulator, starting the granulator, setting parameters, spraying the sodium alginate and sodium bicarbonate mixed solution into a continuously stirred calcium chloride solution, filtering and washing with distilled water to obtain the sodium alginate microspheres.
2. The use of a saccharomyces cerevisiae for bread making according to claim 1, wherein the parameters of the micro-capsule granulator are: the frequency is 1500-2000Hz, the air pressure is 60-80kPa, the liquid distance is 8-15cm, the voltage is 1000-2000V, the temperature is 35-45 ℃, and the diameter of the spray head is 120 mu m, 150 mu m or 200 mu m.
3. Use of a saccharomyces cerevisiae in bread making according to claim 1 wherein the concentration of calcium chloride is 4% -6%.
4. The use of a saccharomyces cerevisiae for bread making according to claim 1, wherein the temperature of the low temperature refrigeration in step S1 is-4-5 ℃.
5. Use of a saccharomyces cerevisiae in bread making according to claim 1, wherein the rate of low-speed kneading is 35-45r/min and the rate of high-speed kneading is 75-85r/min.
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