阅读说明：本技术 一种复合菌种发酵面包的制备工艺 (Preparation process of composite strain fermented bread ) 是由 孙月娥 王卫东 余备 王子燕 于 2020-07-21 设计创作，主要内容包括：本发明公开了一种复合菌种发酵面包的制备工艺,具体包括以下步骤：(1)称取原材料；(2)面团的制备；(3)发酵；(4)烤制,即得面包。本发明提供了一种复合菌种发酵面包的制备工艺,利用本发明方法制得的冷冻面团产品在烹饪之前无需解冻和长时间发酵,节省了烹饪时间,提高了使用方便性,并添加了酒酿与黄豆粉等风味物质,面包更加松软味美,具有更高的营养价值。(The invention discloses a preparation process of composite strain fermented bread, which specifically comprises the following steps: (1) weighing raw materials; (2) preparing dough; (3) fermenting; (4) baking to obtain the bread. The invention provides a preparation process of composite strain fermented bread, frozen dough products prepared by the method do not need to be unfrozen and fermented for a long time before being cooked, cooking time is saved, use convenience is improved, and flavor substances such as fermented glutinous rice, soybean meal and the like are added, so that the bread is softer and delicious, and has higher nutritional value.)

1. The preparation process of the composite strain fermented bread is characterized by comprising the following steps:

(1) weighing raw materials: 140-200 parts of rice flour, 70-100 parts of vital gluten, 100-130 parts of water, 40-60 parts of soft sugar, 40-60 parts of sweet fermented glutinous rice, 5-15 parts of milk powder, 1-3 parts of a bread improver, 10-20 parts of butter, 2-4 parts of salt, 40-60 parts of eggs, 10-15 parts of composite bacterial powder, 4-6 parts of soybean meal, 2-4 parts of soybean lecithin and 1-2 parts of sodium stearoyl lactylate;

(2) preparation of dough: uniformly stirring the rice flour, the soybean flour, the soft sugar, the milk powder, the compound fungus powder, the soybean lecithin, the sodium stearoyl lactylate, the bread improver and the wheat gluten at a low speed, then adding the water, the salt, the sweet fermented glutinous rice and the eggs, continuously stirring at a low speed for 5-8 min, stirring at a medium speed to form dough, then adding the butter, and stirring at a high speed for 10-20 min to obtain the dough;

(3) Fermentation: after fermenting the dough for 2-3 hours, dividing the dough into a plurality of small dough, and transferring the small dough to-18-20 ℃ for freezing storage to prepare frozen dough for later use;

(4) and baking the frozen dough in an oven, taking the baked dough out of the oven and cooling to obtain the bread.

2. The preparation process of the composite strain fermented bread as claimed in claim 1, wherein the composite bacterial powder comprises: lactobacillus curvatus, streptococcus thermophilus, saccharomyces cerevisiae powder, candida utilis and saccharomyces cerevisiae.

3. The preparation process of the composite strain fermented bread as claimed in claim 2, wherein the mass ratio of the lactobacillus curvatus, the streptococcus thermophilus, the saccharomyces cerevisiae powder, the candida utilis and the aroma-producing yeast is 1 (1-3): 0.1-1): 0.1-3.

4. The preparation process of the composite strain fermented bread as claimed in claim 1, wherein the bread improver is prepared by mixing trehalose, xanthan gum, glutamine transaminase and sodium dihydrogen phosphate according to a mass ratio of 0.8:0.1:0.2: 1.3.

5. The preparation process of the composite strain fermented bread as claimed in claim 1, wherein the rotation speed of the low-speed stirring in the step (2) is 30-50 rpm, the rotation speed of the medium-speed stirring is 80-120 rpm, and the rotation speed of the high-speed stirring is 150-180 rpm.

6. The preparation process of the composite strain fermented bread as claimed in claim 1, wherein the stirring time of the dough in the step (2) is 20-30 min.

7. The preparation process of the composite strain fermented bread as claimed in claim 1, wherein the fermentation temperature in the step (3) is 28-35 ℃ and the humidity is 50-70%.

8. The process for preparing composite strain fermented bread as claimed in claim 1, wherein the step (3) is performed by freezing before refrigeration, and comprises the following steps: the final temperature of freezing is-35 to-40 ℃, the speed of freezing and temperature reduction is-4 to-6 ℃/min, and when the temperature of the center of the dough is reduced to-18 to-20 ℃, the dough is transferred for cold storage.

9. The preparation process of the composite strain fermented bread as claimed in claim 1, wherein the baking temperature in the step (4) is 180-200 ℃ with primer, 140-160 ℃ with flour, the baking time is 10-20 min, and the bread is obtained after surface coating and cooling.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a preparation process of composite strain fermented bread.

Background

Bread is a food made by grinding five cereals (in most cases, wheat) into flour, fermenting, and baking. The bread is mainly made of whole wheat flour, and is prepared by mixing auxiliary materials such as egg yolk oil and the like, adding flavoring substances such as white sugar salt, milk powder and the like, and adding water for mixing to prepare dough. Leavening agents, most commonly yeast, must also be added to the dough. After the dough is formed, it is baked in an oven or an oven to obtain a finished and delicious bread.

In addition to ready-to-eat baked bread, there is a class of frozen dough products currently on the market that must be cooked prior to consumption, and that do not age during storage as compared to conventional baked bread products. The freezing technology greatly prolongs the storage time of the frozen food and provides convenience for consumers. Frozen dough products are currently involved, ranging from dough to baked bread or baked products, from chemically leavened dough to yeast leavened dough, from white flour dough to whole grain dough, from wheat flour dough to other grain dough, including corn, sorghum and other five cereals. The frozen dough product can be used to make buns, bagels, croissants, qiaba towers, italian bread, pizza crusts, and the like. However, frozen dough products are typically frozen stored food products, and most frozen doughs require thawing and long proofing times before cooking, otherwise it is difficult to produce an acceptable product when cooked directly from the frozen state.

Therefore, how to make frozen dough products which can be cooked instantly without thawing and long-time fermentation is a technical problem troubling the flour product industry.

Disclosure of Invention

In view of the above, the invention provides a preparation process of composite strain fermented bread, frozen dough products prepared by the method do not need to be unfrozen and fermented for a long time before being cooked, cooking time is saved, use convenience is improved, and flavor substances such as fermented glutinous rice, soybean meal and the like are added, so that the bread is softer and delicious, and has higher nutritional value.

In order to achieve the purpose, the invention adopts the following technical scheme:

the preparation process of the composite strain fermented bread is characterized by comprising the following steps:

(1) weighing raw materials: 140-200 parts of rice flour, 70-100 parts of vital gluten, 100-130 parts of water, 40-60 parts of soft sugar, 40-60 parts of sweet fermented glutinous rice, 5-15 parts of milk powder, 1-3 parts of a bread improver, 10-20 parts of butter, 2-4 parts of salt, 40-60 parts of eggs, 10-15 parts of composite bacterial powder, 4-6 parts of soybean meal, 2-4 parts of soybean lecithin and 1-2 parts of sodium stearoyl lactylate;

(2) preparation of dough: uniformly stirring the rice flour, the soybean meal, the soft sugar, the milk powder, the compound fungus powder, the soybean lecithin, the sodium stearoyl lactylate, the bread improver and the wheat gluten at a low speed, then adding the water, the salt, the sweet fermented glutinous rice and the eggs, continuously stirring at a low speed for 5-10 min, stirring at a medium speed to form dough, then adding the butter, stirring at a high speed for 10-20 min, and beating gluten to obtain the dough;

(3) Fermentation: after fermenting the dough for 2-3 hours, dividing the dough into a plurality of small dough, and transferring the small dough to a freezing storage at 18-20 ℃ to prepare frozen dough for later use;

(4) and baking the frozen dough in an oven, taking the baked dough out of the oven and cooling to obtain the bread.

According to the making process of the bread, flavor substances such as fermented glutinous rice and soybean meal are added to the raw materials, so that the nutritive value of the bread is improved; secondly, the composite bacterial powder is fermented before freezing, so that the frozen dough product does not need to be unfrozen and fermented for a long time before cooking, and the activity of the bacterial during freezing can be kept through compounding among the bacterial, and the taste of the bread is ensured; in addition, by adding the compound bread improver, the improver can protect the strain activity of the frozen dough, improve the rheological property of the dough and make the frozen dough produce bread with better quality after being refrigerated; the emulsifier is compounded by adopting soybean lecithin and sodium stearoyl lactate, and compared with the traditional method of singly using the emulsifier, the emulsifier has the very obvious effect of increasing the specific volume of the bread when being used for making rice bread by frozen dough, and also has the function of improving the water holding capacity of the bread.

Preferably, the composite bacterial powder comprises: lactobacillus curvatus, streptococcus thermophilus, saccharomyces cerevisiae powder, candida utilis and saccharomyces cerevisiae.

Preferably, the mass ratio of the lactobacillus curvatus, the streptococcus thermophilus, the saccharomyces cerevisiae powder, the candida utilis and the aroma-producing yeast is 1 (1-3): 0.1-1: (0.1-1): 0.1-3.

The composite bacterial powder (all the commercial bacterial powder) simulates a natural mixed bacterial system of a traditional leavening agent, can endow bread with unique and rich traditional flavor, and makes up the defect of insufficient flavor of the existing leavening agent; the synergistic effect of the strains in the composite bacterial powder can fully utilize a carbon source and a nitrogen source, generate various nutrient substances and beneficial secondary metabolites, and is beneficial to the absorption and utilization of a human body; meanwhile, the sensory quality of the product is improved, the bread is endowed with richer flavor and mellow taste, particularly, the generation of volatile flavor substances is promoted by the synergistic effect among microorganisms, and the characteristic flavor of the bread is fully reduced.

Preferably, the bread improver is prepared by mixing trehalose, xanthan gum, glutamine transaminase and sodium dihydrogen phosphate according to the mass ratio of 0.8:0.1:0.2: 1.3.

Compared with the traditional modifying agent, the modifying agent for the frozen dough provided by the invention can protect the activity of strains in the frozen dough, improve the rheological property of the dough, ensure that the smoothness of the surface of the bread made by the frozen dough after low-temperature refrigeration is high, and reduce the deterioration speed of the frozen dough in the freezing storage process.

Preferably, the rotation speed of the low-speed stirring in the step (2) is 30-50 rpm, the rotation speed of the medium-speed stirring is 80-120 rpm, and the rotation speed of the high-speed stirring is 150-180 rpm.

Preferably, the stirring time of the agglomeration in the step (2) is 20-30 min.

Preferably, the fermentation temperature in the step (3) is 28-35 ℃, and the humidity is 50-70%.

Preferably, the step (3) of freezing is performed before refrigeration, and comprises the following steps: the final temperature of freezing is-35 to-40 ℃, the speed of freezing and temperature reduction is-4 to-6 ℃/min, and when the temperature of the center of the dough is reduced to-18 to-20 ℃, the dough is transferred for cold storage.

The bread freezing speed is not suitable to be too fast or too slow, the too slow extracellular water firstly forms ice, so that the cells lose water or shrink, and the protein is denatured, the vapor pressure of the water at the same temperature is higher than that of the ice, and the water in the cells moves to the extracellular ice crystals under the action of the vapor pressure, so that the cells are mechanically damaged; too fast a rate will have an impact on the processability of the dough, so a suitable cooling rate is of great importance for the production of bread.

Preferably, the baking temperature in the step (4) is 180-200 ℃ with primer, 140-160 ℃ with flour, the baking time is 10-20 min, and the bread is obtained after surface coating.

According to the technical scheme, compared with the prior art, the invention has the following beneficial effects: the invention provides a preparation process of composite strain fermented bread, frozen dough products prepared by the method do not need to be unfrozen and fermented for a long time before being cooked, cooking time is saved, and use convenience is improved.

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.