阅读说明：本技术 一种不含添加剂的面包及其制备方法 (Additive-free bread and preparation method thereof ) 是由 黄东硕 于 2019-11-19 设计创作，主要内容包括：本发明公开了一种不含添加剂的面包,该面包包括以下重量份的原料：面粉30-40份；酵母1-2份；鸡蛋4-6份；纯净水8-14份；蛋白酶1-2份；胚芽粉8-10份；大豆油6-8份；酸奶6-8份；玉米粉4-6份；芝士2-4份。本发明所制备的面包不含乳化剂、防腐剂等添加剂,经验证,在色泽、外观形状、组织形态、口感及风味上均表现优异,不会对人体健康产生不良影响,营养丰富,特别适合老人及儿童食用,可以常温保藏,具有运输方便、保存简单、食用方便等优点。(The invention discloses bread without additives, which comprises the following raw materials in parts by weight: 30-40 parts of flour; 1-2 parts of yeast; 4-6 parts of eggs; 8-14 parts of purified water; 1-2 parts of protease; 8-10 parts of germ powder; 6-8 parts of soybean oil; 6-8 parts of yoghourt; 4-6 parts of corn flour; 2-4 parts of cheese. The bread prepared by the invention does not contain additives such as emulsifier, preservative and the like, is proved to have excellent color, appearance, tissue form, taste and flavor, does not have adverse effect on human health, has rich nutrition, is particularly suitable for old people and children, can be preserved at normal temperature, and has the advantages of convenient transportation, simple preservation, convenient eating and the like.)

1. The bread without additives is characterized by comprising the following raw materials in parts by weight: 30-40 parts of flour; 1-2 parts of yeast; 4-6 parts of eggs; 8-14 parts of purified water; 1-2 parts of protease; 8-10 parts of germ powder; 6-8 parts of soybean oil; 6-8 parts of yoghourt; 4-6 parts of corn flour; 2-4 parts of cheese.

2. The additive-free bread as claimed in claim 1, comprising the following raw materials in parts by weight: 30 parts of flour; 1 part of yeast; 4 parts of eggs; 8 parts of purified water; 1 part of protease; 8 parts of germ powder; 6 parts of soybean oil; 6 parts of yoghourt; 4 parts of corn flour; 2 parts of cheese.

3. The additive-free bread as claimed in claim 1, comprising the following raw materials in parts by weight: 40 parts of flour; 2 parts of yeast; 6 parts of eggs; 14 parts of purified water; 2 parts of protease; 10 parts of germ powder; 8 parts of soybean oil; 8 parts of yoghourt; 6 parts of corn flour; 4 parts of cheese.

4. The additive-free bread as claimed in claim 1, comprising the following raw materials in parts by weight: 35 parts of flour; 1.5 parts of yeast; 5 parts of eggs; 11 parts of purified water; 1.5 parts of protease; 9 parts of germ powder; 7 parts of soybean oil; 7 parts of yoghourt; 5 parts of corn flour; 3 parts of cheese.

5. A method of making additive-free bread as claimed in any one of claims 1 to 4, comprising the steps of:

step 1: taking 30-40 parts of flour by weight; 1-2 parts of yeast; 4-6 parts of eggs; 8-14 parts of purified water; 1-2 parts of protease; 8-10 parts of germ powder; 6-8 parts of soybean oil; 6-8 parts of yoghourt; 4-6 parts of corn flour; 2-4 parts of cheese, and stirring to prepare dough;

step 2: fermenting the dough obtained in the step 1 for 3-4 hours in an environment with the temperature of 26-28 ℃ and the relative humidity of 70% -80%;

and step 3: baking and cooling the fermented dough to obtain a finished product.

6. The method of claim 5, wherein in step 1, the stirring speed is 80-120 rpm and the stirring time is 20-30 min.

7. The method as claimed in claim 5, wherein in step 3, the upper temperature of the baking is 230 ℃ and the lower temperature is 240 ℃ and the lower temperature is 10 ℃ higher than the upper temperature; the baking time is 35-45 minutes.

8. The method of making bread containing no additives as claimed in claim 5, wherein in step 3, the cooling time is 10-20 minutes.

Technical Field

The invention relates to the field of food, in particular to bread without additives and a preparation method thereof

Background

In the production process of bread, an emulsifier is generally added. The bread thus made does not collapse or becomes hard and old quickly, making it soft and glossy. The emulsifier can be easily decomposed and metabolized after being eaten by general people, but if people with poor liver function, especially the old people eat the emulsifier, the risk of cardiovascular diseases is increased.

In addition, in the bread making process, common preservatives include sodium benzoate, potassium sorbate, sulfur dioxide, lactic acid and the like, and sodium deoxyacetate. Its harm to the human body is a little accumulated, and studies prove that it is related to upper intestinal tract disorder and migraine, and also causes difficulty in learning and persistent fatigue of children.

Therefore, the technical problem to be solved by the invention is how to prepare bread with better taste and rich nutrition without additives such as emulsifier, preservative and the like.

Disclosure of Invention

The invention aims to provide bread without additives and a preparation method thereof, and the bread with better taste and rich nutrition is prepared under the condition that additives such as an emulsifier, a preservative and the like are not contained.

In order to achieve the purpose, the invention provides bread without additives, which comprises the following raw materials in parts by weight: 30-40 parts of flour; 1-2 parts of yeast; 4-6 parts of eggs; 8-14 parts of purified water; 1-2 parts of protease; 8-10 parts of germ powder; 6-8 parts of soybean oil; 6-8 parts of yoghourt; 4-6 parts of corn flour; 2-4 parts of cheese.

The bread without the additive comprises the following raw materials in parts by weight: 30 parts of flour; 1 part of yeast; 4 parts of eggs; 8 parts of purified water; 1 part of protease; 8 parts of germ powder; 6 parts of soybean oil; 6 parts of yoghourt; 4 parts of corn flour; 2 parts of cheese.

The bread without the additive comprises the following raw materials in parts by weight: 40 parts of flour; 2 parts of yeast; 6 parts of eggs; 14 parts of purified water; 2 parts of protease; 10 parts of germ powder; 8 parts of soybean oil; 8 parts of yoghourt; 6 parts of corn flour; 4 parts of cheese.

The bread without the additive comprises the following raw materials in parts by weight: 35 parts of flour; 1.5 parts of yeast; 5 parts of eggs; 11 parts of purified water; 1.5 parts of protease; 9 parts of germ powder; 7 parts of soybean oil; 7 parts of yoghourt; 5 parts of corn flour; 3 parts of cheese.

The invention also provides a preparation method of the bread without the additive, which comprises the following steps:

step 1: taking 30-40 parts of flour by weight; 1-2 parts of yeast; 4-6 parts of eggs; 8-14 parts of purified water; 1-2 parts of protease; 8-10 parts of germ powder; 6-8 parts of soybean oil; 6-8 parts of yoghourt; 4-6 parts of corn flour; 2-4 parts of cheese, and stirring to prepare dough;

step 2: fermenting the dough obtained in the step 1 for 3-4 hours in an environment with the temperature of 26-28 ℃ and the relative humidity of 70% -80%;

and step 3: baking and cooling the fermented dough to obtain a finished product.

The preparation method of the bread without the additive comprises the step 1, wherein the stirring speed is 80-120 r/min, and the stirring time is 20-30 min.

In the preparation method of the bread without the additive, in the step 3, the upper fire temperature of the baking is 210-; the baking time is 35-45 minutes.

The preparation method of the bread without additives is characterized in that in the step 3, the cooling time is 10-20 minutes.

Compared with the prior art, the invention has the following beneficial effects:

the bread prepared by the invention does not contain additives such as emulsifier, preservative and the like, is proved to have excellent color, appearance, tissue form, taste and flavor, does not have adverse effect on human health, has rich nutrition, is particularly suitable for old people and children, can be preserved at normal temperature, and has the advantages of convenient transportation, simple preservation, convenient eating and the like.

Detailed Description

The present invention is further described by the following specific examples, which are only for illustrating the present invention and are not intended to limit the scope of the present invention.