WO2017162137A1 - 一种由蔬菜或水果、面粉、蛋、奶制成的面包面团及其制作方法 - Google Patents

一种由蔬菜或水果、面粉、蛋、奶制成的面包面团及其制作方法 Download PDF

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WO2017162137A1
WO2017162137A1 PCT/CN2017/077479 CN2017077479W WO2017162137A1 WO 2017162137 A1 WO2017162137 A1 WO 2017162137A1 CN 2017077479 W CN2017077479 W CN 2017077479W WO 2017162137 A1 WO2017162137 A1 WO 2017162137A1
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dough
flour
bread
mixed
slurry
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PCT/CN2017/077479
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English (en)
French (fr)
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WO2017162137A8 (zh
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杨福顺
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杨福顺
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Publication of WO2017162137A1 publication Critical patent/WO2017162137A1/zh
Priority to US16/137,572 priority Critical patent/US11871755B2/en
Publication of WO2017162137A8 publication Critical patent/WO2017162137A8/zh

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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts

Definitions

  • the invention relates to a bread made of vegetables or fruits with flour, eggs and milk and a preparation method thereof, and belongs to the technical field of food processing.
  • the object of the present invention is to provide a balanced and sufficient nutrition and flavor taste, focusing on vegetables or fruits, that is, using vegetables as the core principle, adding flour, eggs, The bread made of milk and the preparation method thereof, and various kinds of Chinese and Western cake dessert buns taro food which are further processed and applied on the basis of the above.
  • a staple bread comprising a vegetable or a fruit which is first sorted, washed, ground and shredded into a slurry, and a part of the slurry taken out from the total slurry is steamed in a boiling water for a few minutes. Take out and cool to the fermentable temperature, that is, mix with the appropriate amount of flour to carry out the first mixed fermentation; the first mixed fermented dough and the added egg, milk, a part of the flour mixed with the dough and preferably The active dry yeast is kneaded together to carry out the second mixed fermentation to produce the vegetable or fruit mixed egg and milk mixed yeast dough, and the second mixed yeast dough is added with or without flour and is squeezed and concentrated.
  • Grains including miscellaneous grains, beans, vegetables, eggs, and milk are the most important foods for human beings in balanced nutrition. It is best to eat 3 to 5 kinds of vegetables every day. Some centenarians also eat eggs and milk. This invention is sufficient. Utilize and effectively provide the nutrition and flavor of his vegetables and fruits. Specifically, vegetables or fruits are the main raw materials and can be combined with flour, eggs, and can be used as staple food breads and further made into various kinds of Chinese and Western cake buns taro food.
  • the manufacturing method and process sequence of the present invention are:
  • the slurry is rich in juice, often without additional water; take out part of the slurry and steam it with boiling water for several minutes, for example 2 minutes, when it is cooled to a suitable fermentation temperature of about 30 degrees with a matching amount
  • the appropriate amount of flour is mixed and kneaded until the dough is soft and sticky, and the dough is moisturized and fermented; the flour used in the present invention is preferably prepared in proportion to a certain nutritional requirement, and the wheat flour is mostly added.
  • Flour made from miscellaneous grains and beans.
  • the mixed dough has its optimum fermentation environment temperature and humidity conditions, for example, fermentation in the temperature range of 20 ° C to 34 ° C, and the fermentation time is one to several hours, the mixed fermentation
  • the temperature of the dough rises in the late fermentation, and the ambient temperature can be slightly lowered.
  • the flour and the preferably active dry yeast are mixed with the fermented dough to form a mixed yeast dough for a second fermentation for one to several hours, that is, one of the products of the present invention - secondary mixed fermentation
  • the resulting vegetable or fruit is mixed with flour, egg, and milk.
  • the bread dough prepared is about 180-200 temperature, Bake for more than ten minutes to more than twenty minutes to make a better-tasting staple bread.
  • the remaining portion of the ground vegetable or fruit slurry can be squeezed to remove some water for concentration and then added to the mixture by mixing, filling, stuffing, filling, etc.
  • the above mixed yeast dough and bread dough can be used as a bun billet/skin, taro billet/skin, slab billet/skin, moon cake slab/skin, and the like.
  • the mixed yeast dough and bread dough of the original flavor state prepared by mixing and fermenting the special vegetables or fruits and flour of the invention are not added with any additives, and even edible oil, cream, sugar and salt.
  • recognized bread ingredients are also not added, the flavor and nutrition comes from vegetables or fruits plus eggs, milk, flour, thus making staple food bread.
  • seasoning packages such as olive oil packets, honey packets, powdered sugar packets, spicy sauce packets, savory sauce packages, jam bags, etc. can be provided for the products of the present invention. Unpacking and foraging.
  • the food such as the staple food bread of the invention meets the requirements of modern food safety and nutrition and health care concept, and is an environmentally friendly product which is beneficial to green energy conservation, and which will have certain influence on the way of food production and sales, for example, the product is only in short In a few hours, even with all the fermentation time, it can be completed from the production to the baking of the bread, while the other conventional bread production has only one fermentation process lasting more than one day.
  • This product can also be refrigerated and refrigerated, but because it is not used in preservatives, leavening agents, improvers, etc., it is suitable for being manufactured in a central factory and sent to a store close to the consumer.
  • the site is baked on the same day, and the product has at least 3- 5 days of normal temperature shelf life.
  • the consumer can also receive the food of the present invention by express delivery after placing the order.
  • the products of the present invention have the common features of "fresh, fragrant, soft, moist, easy to digest, and nutritious".
  • Example 1 Potato is a large-scale food staple food after rice, wheat and corn.
  • the potato egg-cream staple food made from the invention is potato;
  • Example 2 The vegetable type used is green vegetable or spinach or leeks or pumpkin or celery or eggplant or cucumber or radish or the like or several composite vegetable egg milk staple bread.
  • Example 3 The fruit type used is apple or pear or banana or orange or grape or kiwi or red jujube or commercially available roasted jujube or several combinations thereof.
  • Example 4 Add meat-type vegetables or fruit egg-wheat staple breads such as meat, meat, and pork with stuffing, stuffing, and surface filling.
  • Example 5 using the mixed fermented dough and the bread dough of the present invention and further adding and adding the ingredients contained therein and the conventional ingredients such as oil, sugar, salt and the like, and various kinds of Chinese and Western pastry desserts filled with mooncake buns. food.

Abstract

一种由蔬菜或水果、面粉、蛋、奶制成的面包面团及其制作方法，将蔬菜或水果磨碎成絮泥状浆料，取出部分浆料隔水焖蒸，与面粉揉匀，进行第一次混合发酵；将第一混合发酵后的面团与蛋、奶、面粉、酵母混合，进行第二次混合发酵；将第二次混合发酵面团与经挤压浓缩处理的剩余部分浆料混合，烘焙制得。

Description

一种用蔬菜或水果配加面粉、蛋、奶制成的面包及其制作方法 技术领域
一种用蔬菜或水果配加面粉、蛋、奶制成的面包及其制作方法，属于食品加工技术领域。
背景技术
面包在欧美国家是主食，在中国也日益受到广大消费者喜爱而经常食用，具有发展成为主食的，潜力；然而目前中国食品市场上的面包以甜味居多，含有不少油、奶油、糖、还有多种添加剂改良剂膨松剂等等，“比较甜腻又太旖旎，因而脱离了主食圈，变得不是那么必需”，还有风味单一、品种少、价格高的问题；要作为主食，则其营养和口味尤需要适合中国普通民众的喜好。
发明内容
为了更好地解决上述技术上的不足之处，本发明的目的在于提供一种具有均衡又充分的营养和风味口感的以蔬菜或水果为重点即以蔬菜为核心主要原则配加面粉、蛋、奶制成的面包及其制作方法以及在此基础上进一步延伸应用加工制得的各种中西糕饼点心包子馒头食品。
本发明的技术方案是：
一种主食面包，其包括将蔬菜或水果先经过拣选、清洗、磨碎擦碎成絮泥状浆料，将此总的浆料中取出的部分浆料用沸水大火隔水焖蒸几分钟后取出凉至可发酵温度即与配比量的适量面粉一起揉匀进行第一次混合发酵；第一次混合发酵后的面团与配加的蛋、奶、一部分配合揉面团的面粉和优选的即发活性干酵母一起揉匀进行第二次混合发酵所制成的蔬菜或水果加蛋、奶的混合发酵面团以及用第二次的混合发酵面团添加或不添加面粉和作了挤压浓缩处理的所述的总的浆料中的剩余部分浆料所制得的面包面团经烘焙而制得的主食面包以及在所述的混合发酵面团、面包面团基础上进一步对所含各配料成份有所增减地并且分别添加或不添加适量的油、奶油、糖、盐、各种肉类食品调味 品添加剂、改良剂等等经发酵、分割、松弛、整形、醒发、烘焙工艺所分别制得的各种中西糕饼点心包子馒头食品。
五谷包括杂粮薯豆、蔬菜、蛋、奶皆是人类在均衡营养方面最重要的食物，每天最好食用3至5种以上的蔬菜，一些百岁老人也是常吃蛋、奶的，本发明充分利用和有效提供他蔬菜和水果的营养和风味，具体而言，以蔬菜或水果为核心主要原料并且与面粉、蛋、能结合制成主食面包以及进一步制成各类中西糕饼包子馒头食品。
本发明的制作方法和工艺步骤顺序是：
1、用来回往复摩擦挤压方式将选用的蔬菜或水果的可食用部分磨碎擦碎，制得其絮泥状的总的浆料，此浆料中的叶片菜梗组织纤维部分地仍可牵连不断，此浆料富含汁水，往往无需另外加水；取出部分浆料用沸水大火隔水焖蒸若干分钟，例如2分钟，待其凉至30度左右的适宜发酵温度时配以配比量的适量的面粉混合揉匀，至面团呈软性即发粘时即可将此面团保湿进行发酵；本发明所用面粉是优选的按一定营养要求按比例配制的以小麦面粉占多数份量的加上杂粮薯豆类所制得的面粉。
2、依所用的蔬菜或水果及面粉的不同，混合面团各有其最佳的发酵环境温度、湿度条件，例如在20℃至34℃温度范围内发酵，发酵时间为一至几小时，该混合发酵面团在后期发酵温度上升，可将环境温度略为调低一些，待其体积膨大此时蔬菜或水果营养物质及其风味易于发挥出来，将配比适量的打散的鸡蛋液、奶粉、一部分配合揉面的面粉和优选的即发活性干酵母与该发酵面团再作混合揉匀制成混合发酵面团进行第二次发酵一至几小时所制得的即本发明的产品之一——二次混合发酵而成的蔬菜或水果配以面粉、蛋、奶的混合发酵面团。
3、可再揉入一定比例的适量面粉于上述所制得的第二次混合发酵面团，然后作分割、松弛、整形、醒发，将制成的面包面团约在180-200温度条件下，烘烤十多分钟至二十多分钟制成口感更好的主食面包。
4、可将所述的磨碎擦碎的总的蔬菜或水果浆料的剩余部分挤压除去一些水分进行浓缩然后将其以混揉、卷馅、包馅、填撒料等方式添加于混合发酵面团或面包面团里及其他进一步制得的中西糕饼点心包子馒头里；以同样方式可 添加肉类、禽、鱼肉等食料。
5、上述的混合发酵面团和面包面团可用作为包子坯/皮、馒头坯/皮、烧饼坯/皮、月饼坯/皮等。
6、对上述的混合发酵面团和面包面团，还可分别增加适量的鸡蛋液，奶粉或牛奶、奶油食用油及各种食品添加剂改良剂等，并且以各自相宜特有的外形造型按常规工艺分别制成营养风味口感各有不同的产品，例如云片糕、沙其玛、月饼、各式饼干、曲奇饼干、蛋糕、杏仁酥、杏元、蛋卷、蝴蝶酥、杏仁排等中西糕饼点心饺子馒头食品，以强化营养和风味口感。
本发明有益效果：
本发明以其特有的蔬菜或水果与面粉的混合和发酵方式制成的原有风味状态的混合发酵面团和面包面团在制作中是不添加任何添加剂的，连食用油、奶油、糖、盐这些历来公认的面包配料也都毫不添加，其风味和营养来自蔬菜或水果再加上蛋、奶、面粉，由此制成主食面包。
当然，为满足消费者的多种品味，对本发明的产品可配售或现场供应各种调味包，例如橄榄油小包、蜂蜜小包、糖粉小包、辣酱小包、咸鲜味酱包、果酱包等，拆包蘸食。
同样，也有预先按产品规格制造的添加了低糖少油的根据本发明制作方法的各类产品供选购。
本发明的主食面包等食品符合现代食品安全和营养保健理念要求，是有利于绿色节能的环境友好型产品，其将对食品生产和销售方式将产生一定的影响，例如，本产品仅在短短的几个小时时间里连所有的发酵时间在内，就可完成从制作至面包烘成出炉，而其它常规面包制作有的仅一个发酵过程历时一天以上。本产品还可冷冻冷藏，但因不使用防腐剂、膨松剂、改良剂等，因而适宜于在中央工厂里制成后，发送到靠近消费者的门店，现场当天烘焙，产品有至少3-5天的常温保质期。消费者下订单后还可较快地用快递收到本发明的食品。
历经几十种蔬菜和水果用于试制，本发明的产品共同特征是“鲜、香、软、润、易于消化、营养丰富”。
具体实施方式
例1、土豆是大米、小麦、玉米之后的一大类粮食主食，本发明制成的以蔬菜种类为土豆的土豆蛋奶主食面包；
例2、使用的此蔬菜种类为青菜或菠菜或韭菜或南瓜或芹菜或茄子或黄瓜或萝卜等或其几种复合的蔬菜蛋奶主食面包。
例3、使用的此水果种类为苹果或梨或香蕉或桔橙或葡萄或猕猴桃或红枣或市售经过烤制的新疆红枣或其几种组合的水果蛋奶主食面包。
例4、以夹馅、包馅、表面填撒料方式添加了肉类如肉松、肉条、肉丝的加肉型蔬菜或水果蛋奶主食面包。
例5、使用本发明的混合发酵面团和面包面团并且进一步同时有所增减地预先添加了其所含成份以及油、糖、盐等常规配料制得的各类中西糕饼点心含馅月饼包子馒头食品。

Claims (7)

  1. 一种主食面包，其特征在于其包括将蔬菜或水果先经过拣选、清洗、磨碎擦碎成絮泥状浆料，将此总的浆料中取出的部分浆料用沸水大火隔水焖蒸几分钟后取出凉至可发酵温度即与配比量的适量面粉一起揉匀进行第一次混合发酵；第一次混合发酵后的面团与配加的蛋、奶、一部分配合揉面团的面粉和优选的即发活性干酵母一起揉匀进行第二次混合发酵所制成的蔬菜或水果加蛋、奶的混合发酵面团以及用第二次的混合发酵面团添加或不添加面粉和作了挤压浓缩处理的所述的总的浆料中的剩余部分浆料所制得的面包面团经烘焙而制得的主食面包以及在所述的混合发酵面团、面包面团基础上进一步对所含各配料成份有所增减地并且分别添加或不添加适量的油、奶油、糖、盐、各种肉类食品调味品添加剂、改良剂等等经发酵、分割、松弛、整形、醒发、烘焙工艺所分别制得的各种中西糕饼点心包子馒头食品。
  2. 如权利要求1所述的主食面包，其特特征在于其使用的面粉是按一定营养要求按比例配制的以小麦面粉占多数份量再加上杂粮瓜豆薯类所制得的面粉。
  3. 如权利要求1所述的主食面包，其特征在于其第一次混合发酵面团只用蔬菜或水果配加面粉制得。
  4. 如权利要求1至3任一项所述的主食面包，其特征在于其混合发酵面团、面包面团可按常规工艺条件分别选择配加适量的油、奶油、糖、盐各种肉类、食品添加剂、调味品、改良剂等等经发酵、分割、松弛、整形、醒发、烘焙工艺所分别制得的各种中西糕饼点心包子馒头食品。
  5. 如权利要求1所述的主食面包，其特征在于其外形造型尺寸大小包括如各式普通面包的各种外形造型大小，其中有例如1cm至2.5cm见方的且其长度也如人的手指长度的手指面包。
  6. 如权利要求1至5所述的主食面包，其特征在于其磨碎擦碎的蔬菜水果的总浆料中的剩余部分经挤压浓缩处理后以混揉、卷馅、包馅、填撒料等等方式添加于所述的混合发酵面团、面包面团和各种中西糕饼点心包子馒头食 品。
  7. 如权利要求1至6任一项所述的主食面包的制作方法，其特征是：
    1)、用来回往复摩擦挤压方式将选用的蔬菜或水果的可食用部分磨碎擦碎，制得其絮泥状的总的浆料，此浆料中的叶片菜梗组织纤维部分地仍可牵连不断，此浆料富含汁水，往往无需另外加水；取出部分浆料用沸水大火隔水焖蒸若干分钟，例如2分钟，待其凉至30度左右的适宜发酵温度时配以配比量的适量的面粉混合揉匀，至面团呈软性即发粘时即可将此面团保湿进行发酵；本发明所用面粉是优选的按一定营养要求按比例配制的以小麦面粉占多数份量的加上杂粮薯豆类所制得的面粉；
    2)、依所用的蔬菜或水果及面粉的不同，混合面团各有其最佳的发酵环境温度、湿度条件，例如在20℃至34℃温度范围内发酵，发酵时间为一至几小时，该混合发酵面团在后期发酵温度上升，可将环境温度略为调低一些，待其体积膨大此时蔬菜或水果营养物质及其风味易于发挥出来，将配比适量的打散的鸡蛋液、奶粉、一部分配合揉面的面粉和优选的即发活性干酵母与该发酵面团再作混合揉匀制成混合发酵面团进行第二次发酵一至几小时所制得的即本发明的产品之一——二次混合发酵而成的蔬菜或水果配以面粉、蛋、奶的混合发酵面团；
    3)、可再揉入一定比例的适量面粉于上述所制得的第二次混合发酵面团，然后作分割、松弛、整形、醒发，将制成的面包面团约在180℃-200℃温度条件下，烘烤十多分钟至二十多分钟制成口感更好的主食面包。
    4)、可将所述的磨碎擦碎的总的蔬菜或水果浆料的剩余部分挤压除去一些水分进行浓缩然后将其以混揉、卷馅、包馅、填撒料等方式添加于混合发酵面团或面包面团里及其他进一步制得的中西糕饼点心包子馒头里；以同样方式可添加肉类、禽、鱼肉等食料；
    5)、上述的混合发酵面团和面包面团可用作为包子坯/皮、馒头坯/皮、烧饼坯/皮、月饼坯/皮等；
    6)、对上述的混合发酵面团和面包面团，还可分别增加适量的鸡蛋液，奶粉或牛奶、奶油食用油及各种食品添加剂改良剂等，并且以各自相宜特有的外形造型按常规工艺分别制成营养风味口感各有不同的产品，例如云片糕、沙 其玛、月饼、各式饼干、曲奇饼干、蛋糕、杏仁酥、杏元、蛋卷、蝴蝶酥、杏仁排等中西糕饼点心饺子馒头食品，以强化营养和风味口感。
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