阅读说明：本技术 一种红曲老面发酵的面包及其制备方法 (Red yeast rice and old noodle fermented bread and preparation method thereof ) 是由 陈勉华 李鹏 郭晓宇 于 2018-08-28 设计创作，主要内容包括：本发明公开了一种红曲老面发酵的面包及其制备方法,包括以下步骤：将红曲粉置于水中浸泡,过滤后得到红曲浸提液。将面粉、细砂糖、酵母与红曲浸提液混合、搅拌,放在4度冰箱中,进行低温发酵,得到红曲老面。然后以红曲老面为发酵原料,配以高筋面粉、低筋面粉、白砂糖、牛奶、黄油,经过基础发酵、揉搓排气、二次发酵、烘焙等步骤,最终得到红色的、香气浓郁的红曲面包。最终产品是一种富含红曲等多种活性物质的面包,既扩宽了红曲在食品工业中的应用,也为烘焙食品的生产和发展提供了一种新方法和思路,具有很高的应用和推广价值。(The invention discloses red yeast rice and old noodle fermented bread and a preparation method thereof, wherein the preparation method comprises the following steps: soaking red rice powder in water, and filtering to obtain red rice leaching solution. Mixing flour, granulated sugar, yeast and red rice extract, stirring, and fermenting at low temperature in a 4 deg.C refrigerator to obtain red rice noodles. Then taking red yeast rice old noodles as a fermentation raw material, adding high gluten flour, low gluten flour, white granulated sugar, milk and butter, and finally obtaining red yeast rice bread with strong fragrance through the steps of basic fermentation, kneading and exhausting, secondary fermentation, baking and the like. The final product is bread rich in various active substances such as red yeast rice and the like, not only widens the application of the red yeast rice in the food industry, but also provides a new method and thought for the production and development of baked food, and has high application and popularization values.)

1. The bread fermented by the red yeast rice and the old noodles is characterized by comprising the following steps: soaking and filtering monascus powder, mixing with fermentation powder and white granulated sugar, adding into the dough, placing in a refrigerator with 4 ℃ for fermentation for 15 hours to obtain monascus old noodles, and then fermenting with the monascus old noodles to produce the monascus bread rich in various active substances.

2. The red yeast rice and old noodle fermented bread as claimed in claim 2, and the preparation method thereof, wherein the ratio of red yeast rice and water is 1: 20.

3. The red koji rice-seasoned noodle fermented bread and the preparation method thereof according to claim 3, wherein the soaking temperature of the red koji powder is 80 ℃.

4. The red yeast rice bread and the preparation method thereof according to claim 4, wherein the bread is prepared by filtering the soaked bread with a filter cloth to remove the residue and then performing secondary fine filtration.

5. The red yeast rice noodles fermented bread and the preparation method thereof according to claim 5, wherein the red yeast rice leach liquor is added to the dough in four times.

6. The red yeast rice noodles fermented bread and the preparation method thereof according to claim 6, wherein the red yeast rice noodles are fermented in a 4 degree refrigerator for 15 hours.

7. The red koji rice noodle fermented bread and the preparation method thereof as claimed in claim 7, wherein the bread is primarily fermented at room temperature for 2 hours.

8. The red koji rice fermented bread as claimed in claim 7 and the preparation method thereof, wherein the air is removed by kneading for 5 minutes after the first fermentation of the bread.

Technical Field

The invention relates to bread fermented by red yeast rice and old noodles and a preparation method thereof, belonging to the technical field of food processing.

Background

Red yeast is a strain for preparing red bean fermented bean curd, also called as 'Danqu' in ancient China, and the traditional red yeast is red yeast rice which is prepared by inoculating red yeast rice as a raw material and performing solid fermentation. Recent researches show that the red yeast rice has the effects of reducing blood pressure, inhibiting cholesterol, reducing blood sugar, preventing cancer and the like. It is often used in industry to make red yeast rice wine, pickled meat, fish, etc. Red rice contains various metabolites such as alcohols, enzymes, organic acids, monascus pigments, gamma-aminobutyric acid and the like, and thus red rice attracts great attention as a material for functional foods in recent years. The patent develops the instant red yeast rice bread which has high content of bioactive substances, good taste, aromatic flavor and functions of preventing hypertension, hyperglycemia and the like by fermenting the red yeast rice old noodles prepared by low-temperature fermentation.

Disclosure of Invention

The invention aims to provide red yeast rice and old noodle fermented bread and a preparation method thereof. Soaking Monascus purpureus went powder in water, filtering, and extracting polysaccharides and pigments to obtain extract. Placing high gluten flour, medium gluten flour, fine granulated sugar and yeast into a basin, adding red rice leaching liquor, stirring until no dry dough exists, placing in a 4-degree refrigerator, and fermenting at low temperature to obtain red rice noodles rich in various bioactive substances. Then taking red yeast rice old noodles as a fermentation raw material, adding flour, white granulated sugar, milk and butter, and finally obtaining red yeast rice bread with strong fragrance through the steps of basic fermentation, kneading and exhausting, secondary fermentation, baking and the like. The final product is red yeast rice bread which is fermented by red yeast rice old noodles, is rich in various bioactive substances, is soft and delicious, and is nutritional and healthy.

The invention provides red yeast rice and old noodle fermented bread and a preparation method thereof, wherein the preparation method comprises the following steps:

step one, preparing red yeast rice noodles: soaking red rice powder in water for 3 hr, stirring once every other hour, filtering with gauze, and extracting polysaccharides and pigments to obtain red rice extract. Putting 190g of high gluten flour, 80g of medium gluten flour, 20g of fine granulated sugar and 5g of yeast into a basin, adding the monascus extracting solution, stirring with chopsticks until no dry dough exists, covering a preservative film on the stirred dough, putting the stirred dough in a refrigerator, and fermenting to obtain the fermented dough.

Step two, making the red yeast rice bread: and (3) mixing 190g of high gluten flour, 90g of medium gluten flour, 85g of granulated sugar, 3g of salt, 21g of milk powder and 80g of whole egg in the auxiliary materials with the red yeast rice noodles in the step one, kneading into dough, adding 65g of butter, and kneading to a complete stage. The mixture was placed in a pot and subjected to basic fermentation at 25 ℃ room temperature. The fermented dough is taken out and divided into 10 parts, each part is kneaded and exhausted, and the dough is placed in a baking tray for secondary fermentation. Preheating the oven at 180 ℃, putting the fermented dough into the oven, and coloring the surface of the dough after 30 minutes. Placing the surface decoration butter into a small bowl, melting in water, taking out after baking bread, brushing a layer of molten butter on the surface by using a brush, demoulding, and bagging for storage after the bread is cooled.

Further, the bread fermented by the red yeast rice noodles and the preparation method thereof have the ratio of red yeast rice to water of 1: 20.

Further, the bread fermented by the red yeast rice noodles and the preparation method thereof have the advantage that the soaking temperature of the red yeast rice powder is 80 ℃.

Further, the bread fermented by the red yeast rice old noodles and the preparation method thereof are characterized in that after soaking, filter cloth is used for filtering and deslagging to obtain filtrate, and then fine filtration is carried out again.

Further, according to the bread fermented by the red yeast rice noodles and the preparation method thereof, the red yeast rice leach liquor is added into the dough for four times.

Further, according to the red yeast rice and old noodle fermented bread and the preparation method thereof, red yeast rice dough is fermented for 15 hours in a 4-degree refrigerator.

Further, the bread fermented by the red yeast rice old noodles and the preparation method thereof are characterized in that the bread is fermented for 2 hours at room temperature.

Further, the bread fermented by the red yeast rice and the old noodles and the preparation method thereof have the advantages that the bread is kneaded and exhausted for 5 minutes after basic fermentation.

The beneficial effect of this product lies in: the bread fermented by the red yeast rice old noodles is a novel bread. The red yeast rice is used for preparing the old bread, so that active substances in the red yeast rice can be released to a greater extent, the maximum activity of nutrient substances can be maintained through low-temperature fermentation, the bread is produced through the fermentation of the red yeast rice and the active substances in the red yeast rice can be released and exerted better along with the bread fermentation, and thus the prepared bread has higher activity of polysaccharide substances and pigment substances, and has more remarkable effects of reducing blood sugar, blood fat and the like. The preparation method is simple and easy to implement, free of any additive, unique in flavor, strong in popularization and good in market prospect.

FIG. 1 is a flow chart of the preparation process of the bread fermented by red yeast rice old noodles.

FIG. 2 is a flow chart of an example of the process of making red yeast rice-seasoned noodle-fermented bread

Detailed Description

Specific implementations of the present invention are described in detail herein with reference to the specific drawings. It should be noted that in the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described and will be readily apparent to those of ordinary skill in the art without departing from the spirit of the present invention and therefore the present invention is not limited to the specific embodiments disclosed below.