阅读说明：本技术 一种面包制作原料的生物发酵方法 (Biological fermentation method of bread making raw materials ) 是由 阳厚敏 于 2020-05-31 设计创作，主要内容包括：本发明公开了一种面包制作原料的生物发酵方法,其包括以下步骤：步骤1)一次发酵；步骤2)冻干；步骤3)醒发；步骤4)二次发酵。在醒发的过程中经过碱性离子水的处理,降低了面团的酸性,使得在烘烤面包前,面团可以存放较长的时间。另外,本发明的面包制作原料中加入了天然保鲜剂,使得面包制作出来后得以显著延长保质期,同时天然保鲜剂相比于纯化学防腐剂对人的身体健康具有极低的影响。(The invention discloses a biological fermentation method of bread making raw materials, which comprises the following steps: step 1), primary fermentation; step 2), freeze-drying; step 3), proofing; and 4) carrying out secondary fermentation. The acidity of the dough is reduced by treatment with alkaline ionized water during proofing, so that the dough can be stored for a longer time before baking. In addition, the natural preservative is added into the bread making raw materials, so that the quality guarantee period of the bread can be remarkably prolonged after the bread is made, and meanwhile, compared with a pure chemical preservative, the natural preservative has extremely low influence on the health of people.)

1. A biological fermentation method of bread making raw materials is characterized by comprising the following steps:

step 1) primary fermentation: adding yeast and water into flour to make standard dough, controlling the water content of the dough to be 58-62%, and fermenting the dough at 28 deg.C for 37-42 min;

step 2) freeze-drying: freeze-drying the fermented dough to reduce the water content of the dough to 45-50%;

step 3), fermentation: atomizing alkaline ionized water with the pH value of 8.5-9.5, putting the dough obtained in the step 2 into the atomization environment for kneading until the water content of the dough is recovered to 55-60%, cutting the dough, kneading into a spherical shape, performing intermediate fermentation at room temperature for 16-20 minutes;

step 4), secondary fermentation: after the intermediate fermentation is finished, extruding and shaping the dough into a required shape, discharging gas in the dough during shaping, and performing secondary fermentation on the shaped dough at the temperature of 36-38 ℃ for 35-38min to obtain a fermented bread making raw material.

2. The method of claim 1, wherein the biological fermentation of a bread making material comprises: the freeze-drying time in the step 2 is less than 20 min.

3. The method of claim 2, wherein the biological fermentation of a bread making material comprises: adding a natural preservative into the fermented bread making raw materials obtained in the step 4, wherein the natural preservative is prepared by adopting the following method: firstly, dissolving natamycin and lysozyme into a beta-cyclodextrin saturated aqueous solution for uniform mixing, then stirring at 45 ℃ for 50-70 minutes, cooling to crystallize, filtering and drying to obtain composite preservative powder.

4. The method of biofermentation of bread making ingredients in claim 3, wherein: in the preparation process of the natural preservative, after the natamycin and the lysozyme are dissolved into the beta-cyclodextrin saturated aqueous solution, each 100ml of the beta-cyclodextrin saturated aqueous solution contains 1.9 to 2.1g of the beta-cyclodextrin, 0.01 to 0.02g of the natamycin and 0.4g of the lysozyme.

Technical Field

The invention belongs to the technical field of food, and particularly relates to a biological fermentation method of bread making raw materials.

Background

Bread, which is a food made by milling five cereals and heating. Generally, wheat flour is used as a main raw material, yeast, eggs and the like are used as auxiliary materials, water is added to prepare dough, and the dough is processed into the baked food through the processes of fermentation, shaping, forming, baking, cooling and the like. In the past, the dough needs to be baked in time after being fermented and formed, otherwise, the dough generates sour taste and becomes sticky and difficult to operate, so that the quantity of the dough baked by baking equipment at each time is limited, a small quantity of dough fermentation needs to be carried out for many times, and a large quantity of dough cannot be fermented at one time, which results in long time and high labor intensity.

In addition, due to the short shelf life of bread, people often use chemical preservatives to prolong the storage life of food in the past, however, the chemical preservatives can be carcinogenic when added in excess or used for a long time, and have adverse effects on human health and ecological environment. Lysozyme is also called muramidase or N-acetylmuramyl polysaccharide hydrolase, and is an alkaline enzyme capable of hydrolyzing mucopolysaccharide in bacteria. Lysozyme dissolves bacteria by breaking the beta-1, 4 glycosidic bond between N-acetylmuramic acid and N-acetylglucosamine in the cell wall, breaking down the cell wall insoluble mucopolysaccharide into soluble glycopeptides, causing the contents of the broken cell wall to escape. Lysozyme can also be directly combined with virus protein with negative charge, and forms a complex with DNA, RNA and apoprotein to inactivate the virus. The lysozyme used as the food preservative has the following defects: lysozyme is easy to inactivate, and the fresh-keeping time of lysozyme is not longer than that of chemical medicaments.

Disclosure of Invention

In view of the above, the present invention provides a biological fermentation method of bread making raw materials, which can significantly prolong the shelf life of bread making raw materials.

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

the invention relates to a biological fermentation method of bread making raw materials, which comprises the following steps:

step 1) primary fermentation: adding yeast and water into flour to make standard dough, controlling the water content of the dough to be 58-62%, and fermenting the dough at 28 deg.C for 35-40 min;

step 2) freeze-drying: freeze-drying the fermented dough to reduce the water content of the dough to 45-50%;

step 3), fermentation: atomizing alkaline ionized water with the pH value of 8.5-9.5, putting the dough obtained in the step 2 into the atomization environment for kneading until the water content of the dough is recovered to 55-60%, cutting the dough, kneading into a spherical shape, performing intermediate fermentation at room temperature for 16-20 minutes;

step 4), secondary fermentation: after the intermediate fermentation is finished, extruding and shaping the dough into a required shape, discharging gas in the dough during shaping, and performing secondary fermentation on the shaped dough at the temperature of 36-38 ℃ for 35-38min to obtain a fermented bread making raw material.

Preferably, the lyophilization time in step 2 is less than 25 min.

Preferably, a natural preservative is added into the fermented bread making raw materials in the step 4, and the natural preservative is prepared by adopting the following method: firstly, dissolving natamycin and lysozyme into a beta-cyclodextrin saturated aqueous solution for uniform mixing, then stirring at 45 ℃ for 50-70 minutes, cooling to crystallize, filtering and drying to obtain composite preservative powder.

Preferably, in the preparation process of the natural preservative, after the natamycin and the lysozyme are dissolved into the beta-cyclodextrin saturated aqueous solution, each 100ml of the beta-cyclodextrin saturated aqueous solution contains 1.9 to 2.1g of the beta-cyclodextrin, 0.01 to 0.02g of the natamycin and 0.4g of the lysozyme.

The invention has the beneficial effects that: the invention relates to a biological fermentation method of bread making raw materials, which comprises the following steps: step 1), primary fermentation; step 2), freeze-drying; step 3), proofing; and 4) carrying out secondary fermentation. The acidity of the dough is reduced by treatment with alkaline ionized water during proofing, so that the dough can be stored for a longer time before baking. In addition, the natural preservative is added into the bread making raw materials, so that the quality guarantee period of the bread can be remarkably prolonged after the bread is made, and meanwhile, compared with a pure chemical preservative, the natural preservative has extremely low influence on the health of people.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention will be further described in detail with reference to specific embodiments.