阅读说明：本技术 一种纯天然酵母面包及其制备工艺和生产线 (Pure natural yeast bread and preparation process and production line thereof ) 是由 崔伦和 于 2020-04-20 设计创作，主要内容包括：本发明公开了一种纯天然酵母面包及其制备工艺和生产线,包括以下步骤：制备酒酿：糯米加水浸泡10～14小时,再放到蒸锅内蒸煮20～30分钟,冷却至室温后加入酒曲,发酵2～4天；制备天然酵母液：向无菌密封搅拌器内加入苹果、小麦、葡萄、白糖、蜂蜜、蒸馏水混合均匀,升温至30～34℃,保温4～6小时,加入酸奶、步骤A得到的酒酿,控制密封搅拌器的温度为29～32℃、相对湿度为45～55％,发酵5～8天,直至出现大量气泡并伴有酒香味,经过滤得到纯天然酵母液；制备面团；面团成型；醒发和烘焙。本发明制备的纯天然酵母面包,并且制备工艺简单,生产工艺易操作,具有广阔的应用前景。(The invention discloses a purely natural yeast bread, a preparation process and a production line thereof, comprising the following steps: preparing fermented glutinous rice: soaking sticky rice in water for 10-14 hours, then putting the sticky rice into a steamer to steam for 20-30 minutes, cooling to room temperature, adding distiller's yeast, and fermenting for 2-4 days; preparing natural yeast liquid: adding apples, wheat, grapes, white sugar, honey and distilled water into a sterile sealed stirrer, uniformly mixing, heating to 30-34 ℃, preserving heat for 4-6 hours, adding yoghourt and the fermented glutinous rice obtained in the step A, controlling the temperature of the sealed stirrer to be 29-32 ℃ and the relative humidity to be 45-55%, fermenting for 5-8 days until a large amount of bubbles are generated and wine fragrance is accompanied, and filtering to obtain pure natural yeast liquid; preparing dough; forming the dough; and (4) proofing and baking. The pure natural yeast bread prepared by the invention has the advantages of simple preparation process, easy production process operation and wide application prospect.)

1. A preparation process of pure natural yeast bread is characterized by comprising the following steps:

step A, soaking sticky rice in water for 10-14 hours, then putting the sticky rice into a steamer to steam for 20-30 minutes, cooling to room temperature, adding distiller's yeast, and fermenting for 2-4 days to obtain fermented glutinous rice;

step B, adding 100 parts of apples, 25-50 parts of wheat, 15-35 parts of grapes, 35-50 parts of white sugar, 10-22 parts of honey and 30-45 parts of distilled water into a sterile sealed stirrer, uniformly mixing, heating to 30-34 ℃, preserving heat for 4-6 hours, adding 20-40 parts of yoghourt and 6-10 parts of fermented glutinous rice obtained in the step A, controlling the temperature of the sealed stirrer to be 29-32 ℃ and the relative humidity to be 45-55%, fermenting for 5-8 days until a large amount of bubbles are generated and wine aroma is accompanied, and filtering to obtain pure natural yeast liquid;

step C, putting 35-45 parts of low-gluten flour, 0.6-1.2 parts of whole milk powder, 3-8 parts of white sugar and 1.2-2 parts of eggs into a stirrer, slowly stirring for 2 minutes, then adding 5-8.5 parts of fermented glutinous rice obtained in the step A, 10-15 parts of pure natural yeast liquid obtained in the step B, 0.5-1.5 parts of fructose-glucose syrup, 0.8-1.2 parts of glycerol and 0.2-0.6 part of xanthan gum, slowly stirring for 5 minutes, and then quickly stirring for 6-10 minutes to obtain dough;

d, dividing the dough obtained in the step C into small dough blocks with the weight of 2.0kg, pressing the dough by a dough pressing machine, shaping the dough into 40 x 50cm dough sheets, wrapping the dough sheets by a plastic film, and freezing and storing the dough sheets;

and E, placing the dough sheets obtained in the step D on a feeding conveying wheel of a forming machine, forming the dough sheets into single dough with the weight of 25-40 g/grain, conveying the dough sheets into a low-temperature oven for proofing for 160-200 minutes, raising the temperature of the oven to 200-230 ℃, and baking for 12-14 minutes to obtain the pure natural yeast bread.

2. The process for preparing a purely natural yeast bread as claimed in claim 1, wherein in step a, the fermentation conditions are: the temperature is 28-32 ℃, and the relative humidity is 85-90%.

3. The process for preparing a purely natural yeast bread as claimed in claim 1, wherein in step D, the temperature of the cryopreservation is from-19 ℃ to-15 ℃.

4. The process of claim 1, wherein in step E, the operating conditions of the low temperature oven are: the temperature is 32-36 ℃, and the humidity is 70-80%.

5. The process for preparing a purely natural yeast bread as claimed in claim 2, wherein in step a, the fermentation conditions are: the temperature is 28-32 ℃, and the relative humidity is 85%.

6. The process for preparing a purely natural yeast bread as claimed in claim 2, wherein in step a, the fermentation conditions are: the temperature is 28-32 ℃, and the relative humidity is 90%.

7. The process of claim 4, wherein in step E, the operating conditions of the low temperature oven are: the temperature is 32-36 ℃, and the humidity is 70%.

8. The process of claim 4, wherein in step E, the operating conditions of the low temperature oven are: the temperature is 32-36 ℃, and the humidity is 80%.

9. A purely natural yeast bread prepared by the preparation process according to any one of claims 1 to 8.

10. A production line for producing pure natural yeast bread is used for implementing the preparation process according to any one of claims 1 to 8, and comprises a steamer, a fermentation tank, a sealing stirrer, a dough dividing and cutting machine, a dough pressing and shaping device, a refrigerating device, a forming machine and an oven, wherein the dough pressing and shaping device comprises a rack (1), a dough pressing machine (2), a conveying mechanism (3), a shaping mechanism (4) and a plurality of lower shaping seats (5), the conveying mechanism (3), the dough pressing machine (2) and the shaping mechanism (4) are all arranged on the rack (1), the conveying mechanism (3) conveys the plurality of lower shaping seats (5) to sequentially pass through the dough pressing machine (2) and the shaping mechanism (4), the dough pressing machine (2) is used for primarily pressing dough sheets, and the shaping mechanism (4) is used for shaping the dough sheets made by the dough pressing machine (2) into sheets with required shapes and sizes.

11. The production line of producing all-natural yeast bread as claimed in claim 10, characterized in that the shaping mechanism (4) comprises a jacking assembly (41), a vertical frame (42), a hanger (43) and an upper pressing block (6), the vertical frame (42) is arranged on the machine frame (1), the hanger (43) is connected to the vertical frame (42), the hanger (43) is located right above the conveying mechanism (3), the upper pressing block (6) is installed at the bottom of the hanger (43), and the jacking assembly (41) is used for lifting the lower die seat (5) to make the lower die seat (5) and the upper pressing block (6) cooperate to press dough sheets.

12. The production line of producing pure natural yeast bread as claimed in claim 11, wherein said jacking assembly (41) comprises a jacking seat (411), a vertical rail (412) and a hydraulic cylinder (413), said vertical rail (412) is arranged on said frame (1), said jacking seat (411) is slidably arranged on said vertical rail (412), and the bottom of said jacking seat (411) is connected to an output rod of said hydraulic cylinder (413).

13. The production line of the purely natural yeast bread as claimed in claim 12, characterized in that the top of the upper pressing block (6) is provided with a hook (61), the hanger (43) is provided with a hanging hole (431) matching with the hook (61), the hanger (43) is further provided with a pin member (45) in a sliding manner, and a pin portion (451) of the pin member (45) can abut against the rear side of the hook (61).

14. The production line of claim 13, wherein a pair of hooks (61) are provided, two corresponding latch members (45) are provided, a gear (44) is rotatably provided on the hanger (43), rack portions (452) of the two latch members (45) are engaged with the gear (44), and a handle (47) is connected to the gear (44).

15. The production line for producing all-natural yeast bread as claimed in claim 14, wherein the dough pressing and shaping device further comprises a first dough box (7) and a second dough box (8), the first dough box (7) is used for sprinkling flour into the shaping groove (51) of the lower mold base (5), and the second dough box (8) is used for sprinkling flour onto the dough sheet pressed by the dough pressing machine (2).

Technical Field

The invention relates to the technical field of food processing, in particular to pure natural yeast bread and a preparation process and a production line thereof.

Background

Yeast is indispensably used in the bread processing process, most of bread in the market is fermented by hairstyle commercial yeast powder, and bread made by using dry yeast has a smell and is usually covered by adding butter, essence and the like, so that the health and the taste of the bread are influenced, and the bread is dry and hard after being stored for a long time.

The natural yeast is prepared by coating on grains and fruits and performing bacterial culture in nature, has better flavor than hair style commercial yeast powder, and the bread made by the natural yeast has darker interior color, more irregular holes, soft mouthfeel, special fragrance and can keep softness after being stored for a long time.

Chinese patent CN108244180A discloses a method for making natural yeast bread, which comprises the following steps: preparing natural yeast solution, preparing natural yeast seeds, preparing neutralized dough, preparing bread dough, proofing the bread dough, baking, adopting fruits and grains as raw materials of the natural yeast solution, mixing the natural yeast solution with high gluten flour, yoghourt and maltose to prepare the natural yeast seeds, and proofing the dough by using the natural yeast seeds. However, the natural yeast bread prepared by the patent has single nutrition and poor taste.

Disclosure of Invention

Aiming at the problems, the invention provides the purely natural yeast bread, the preparation process and the production line thereof.

The technical scheme adopted by the invention for solving the problems is as follows: a preparation process of pure natural yeast bread comprises the following steps:

step A, soaking sticky rice in water for 10-14 hours, then putting the sticky rice into a steamer to steam for 20-30 minutes, cooling to room temperature, adding distiller's yeast, and fermenting for 2-4 days to obtain fermented glutinous rice;

wherein, the distiller's yeast; the fermented glutinous rice is rich in a large amount of saccharides easy to be absorbed by human bodies and a plurality of amino acids and aldehydes essential to the human bodies, is rich in nutrition, is sour, sweet and delicious, can enrich the bread taste when being added into bread raw materials, endows bread with special wine flavor, and arouses the appetite of people; the amylase contained in the fermented glutinous rice can also make the dough soft, fragrant and sweet, and keep the dough soft for a long time;

step B, adding 100 parts of apples, 25-50 parts of wheat, 15-35 parts of grapes, 35-50 parts of white sugar, 10-22 parts of honey and 30-45 parts of distilled water into a sterile sealed stirrer, uniformly mixing, heating to 30-34 ℃, preserving heat for 4-6 hours, adding 20-40 parts of yoghourt and 6-10 parts of fermented glutinous rice obtained in the step A, controlling the temperature of the sealed stirrer to be 29-32 ℃ and the relative humidity to be 45-55%, fermenting for 5-8 days until a large amount of bubbles are generated and wine aroma is accompanied, and filtering to obtain pure natural yeast liquid;

step C, putting 35-45 parts of low-gluten flour, 0.6-1.2 parts of whole milk powder, 3-8 parts of white sugar and 1.2-2 parts of eggs into a stirrer, slowly stirring for 2 minutes, then adding 5-8.5 parts of fermented glutinous rice obtained in the step A, 10-15 parts of pure natural yeast liquid obtained in the step B, 0.5-1.5 parts of fructose-glucose syrup, 0.8-1.2 parts of glycerol and 0.2-0.6 part of xanthan gum, slowly stirring for 5 minutes, and then quickly stirring for 6-10 minutes to obtain dough;

d, dividing the dough obtained in the step C into small dough blocks with the weight of 2.0kg, pressing the dough by a dough pressing machine, shaping the dough into 40 x 50cm dough sheets, wrapping the dough sheets by a plastic film, and freezing and storing the dough sheets;

and E, placing the dough sheets obtained in the step D on a feeding conveying wheel of a forming machine, forming the dough sheets into single dough with the weight of 25-40 g/grain, conveying the dough sheets into a low-temperature oven for proofing for 160-200 minutes, raising the temperature of the oven to 200-230 ℃, and baking for 12-14 minutes to obtain the pure natural yeast bread.

Further, in the step A, the fermentation conditions are as follows: the temperature is 28-32 ℃, and the relative humidity is 85-90%.

Further, in the step D, the temperature of the frozen preservation is-19 to-15 ℃.

Further, in step E, the operating conditions of the low-temperature oven are as follows: the temperature is 32-36 ℃, and the humidity is 70-80%.

Further, in the step A, the fermentation conditions are as follows: the temperature is 28-32 ℃, and the relative humidity is 85%.

Further, in the step A, the fermentation conditions are as follows: the temperature is 28-32 ℃, and the relative humidity is 90%.

Further, in step E, the operating conditions of the low-temperature oven are as follows: the temperature is 32-36 ℃, and the humidity is 70%.

Further, in step E, the operating conditions of the low-temperature oven are as follows: the temperature is 32-36 ℃, and the humidity is 80%.

Another object of the present invention is to provide a pure natural yeast bread, which is prepared according to the above preparation process.

The invention also aims to provide a production line for producing pure natural yeast bread, which is used for implementing the preparation process, and comprises a steamer, a fermentation tank, a sealing stirrer, a dough splitting machine, a dough pressing and shaping device, a refrigerating device, a forming machine and an oven, wherein the dough pressing and shaping device comprises a rack, a dough pressing machine, a conveying mechanism, a shaping mechanism and a plurality of lower shaping seats, the conveying mechanism, the dough pressing machine and the shaping mechanism are all arranged on the rack, the conveying mechanism conveys the plurality of lower shaping seats to sequentially pass through the dough pressing machine and the shaping mechanism, the dough pressing machine is used for preliminarily pressing dough into dough sheets, and the shaping mechanism is used for shaping the dough sheets manufactured by the dough pressing machine into dough sheets with required shapes and sizes.

Further, the shaping mechanism comprises a jacking assembly, a vertical frame, a hanging frame and an upper pressing block, the vertical frame is arranged on the rack, the hanging frame is connected to the vertical frame and located right above the conveying mechanism, the upper pressing block is installed at the bottom of the hanging frame, and the jacking assembly is used for lifting the lower molding seat to enable the lower molding seat to be matched with the upper pressing block to press the dough sheet.

Further, the jacking subassembly includes jacking seat, found rail and pneumatic cylinder, found the rail setting and be in the frame, the jacking seat slides and sets up on the found rail, the bottom of jacking seat is connected on the output pole of pneumatic cylinder.

Furthermore, the top of going up the briquetting is provided with the lifting hook, be provided with on the gallows with lifting hook matched with lewis hole, still slide on the gallows and be provided with the bolt spare, the bolt portion of bolt spare can keep out the rear side of lifting hook.

Furthermore, the lifting hook is provided with a pair of lifting hooks, the number of corresponding bolt pieces is two, the lifting frame is further rotatably provided with a gear, the rack portions of the two bolt pieces are meshed with the gear, and the gear is connected with a handle.

Furthermore, the dough pressing and shaping device further comprises a first dough box and a second dough box, wherein the first dough box is used for scattering flour into the shaping groove of the lower die seat, and the second dough box is used for scattering flour onto the dough sheets pressed by the dough pressing machine.

The invention has the advantages that:

(1) the self-made fermented glutinous rice is added into the purely natural yeast bread prepared by the invention, so that the nutrition of the bread can be enriched, the bread is endowed with special wine fragrance, the appetite of people is increased, and the amylase contained in the fermented glutinous rice can also make the dough soft, fragrant and sweet and keep soft for a long time;

(2) the pure natural yeast bread prepared by the invention is fermented by using the self-made natural yeast liquid, so that the flavor and the texture of the bread can be improved, and the soft mouthfeel can be kept for a long time;

(3) the purely natural yeast bread prepared by the invention has the advantages of simple preparation process, low preparation raw material cost, fruity flavor, multiple flavor levels, better texture, capability of keeping soft mouthfeel for a long time, high nutritional value and high economic benefit, and is suitable for large-scale production and processing;

(4) in the production line for preparing and producing the pure natural yeast bread, the dough pressing and shaping device can replace manual work to shape dough into dough sheets with required shapes and sizes, and the working efficiency is high.

In addition to the objects, features and advantages described above, other objects, features and advantages of the present invention are also provided. The present invention will be described in further detail below.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts. In the drawings:

fig. 1 is a schematic structural view of the dough pressing and shaping device of the present invention.

Fig. 2 is a schematic sectional view at a-a in fig. 1.

Fig. 3 is a schematic structural diagram of the joint of the upper pressing block and the hanger of the shaping mechanism of the invention.

FIG. 4 is another schematic structural diagram of the connection part of the upper pressing block and the hanger of the shaping mechanism of the invention.

Description of reference numerals: the device comprises a rack 1, a noodle press 2, a conveying mechanism 3, a conveying belt 31, a driving motor 32, a driving belt wheel 33, a driven belt wheel 34, a belt 35, a shaping mechanism 4, a jacking assembly 41, a jacking seat 411, a vertical rail 412, a hydraulic cylinder 413, a vertical frame 42, a hanger 43, a hanging hole 431, a gear 44, a plug member 45, a plug part 451, a rack part 452, a transverse rail 46, a handle 47, a lower die seat 5, a shaping groove 51, an upper pressing block 6, a lifting hook 61, a first noodle box 7 and a second noodle box 8.

Detailed Description

The following detailed description of embodiments of the invention, but the invention can be practiced in many different ways, as defined and covered by the claims.