阅读说明：本技术 红麴面包的制造方法 (Method for preparing red koji bread ) 是由 张湘云 张惟胜 张宸华 于 2018-08-06 设计创作，主要内容包括：一种红麴面包的制造方法,包含前置步骤、搅和步骤、发酵步骤,及烘焙步骤。在所述前置步骤中,将红麴菌液加入水中制得发酵液,在所述搅和步骤中,将面粉、混合料,及所述发酵液混合,成团后加入奶油进行搅和以制成面团,在所述发酵步骤中,对所述面团进行至少一次发酵,在所述烘焙步骤中,将发酵后的面团进行烘焙,并在出炉后冷却以制得红麴面包。所述红麴面包可降低面包中的水活性,抑制霉菌生长,进而延长面包的保存期限。(A method for preparing red koji bread comprises pre-processing step, stirring step, fermenting step, and baking step. In the preliminary step, adding red koji liquid into water to prepare fermentation liquid, in the stirring step, mixing flour, a mixture and the fermentation liquid, adding cream after agglomeration to stir to prepare dough, in the fermentation step, performing at least one fermentation on the dough, in the baking step, baking the fermented dough, and cooling after discharging to prepare the red koji bread. The red koji bread can reduce water activity in bread, inhibit mold growth, and prolong bread shelf life.)

1. A method for preparing red koji bread, which is characterized in that: the manufacturing method comprises a pre-step, a stirring step, a fermentation step and a baking step, wherein in the pre-step, red koji liquid is added into water to prepare fermentation liquid, in the stirring step, flour, a mixture and the fermentation liquid are mixed, and cream is added into the mixture after agglomeration to stir so as to prepare dough, the mixture is selected from yeast powder, sugar, salt or a combination of the yeast powder, the sugar, the salt or the combination of the sugar and the salt, in the fermentation step, the dough is fermented for at least one time, in the baking step, the fermented dough is baked, and is cooled after being discharged out of a furnace so as to prepare the red koji bread.

2. The method of making red koji bread according to claim 1, wherein: in the pre-step, the monascus purpureus liquid accounts for 10% of the fermentation liquid.

3. The method of making red koji bread according to claim 1, wherein: the fermenting step includes a basic fermenting sub-step in which the dough is fermented at a temperature of 28 ℃ and a relative humidity of 75% for 40 to 120 minutes, an intermediate fermenting sub-step in which the dough obtained in the basic fermenting sub-step is divided, rounded, and fermented for 10 minutes and finished in shape, and a final fermenting sub-step in which the dough obtained in the intermediate fermenting sub-step is fermented at a temperature of 38 ℃ and a relative humidity of 80% for 50 minutes.

4. The method of making red koji bread according to claim 1, wherein: in the baking step, the dough is preheated by the conditions of 180 ℃ on the upper fire and 160 ℃ on the lower fire, and then the fermented dough is put into an oven to be baked for 15 minutes.

Technical Field

The present invention relates to a method for producing a food, particularly to a method for producing red koji bread.

Background

The bread is eaten without knife and fork, and has high convenience, so the bread, toast or hamburger is a common light scene in breakfast or afternoon. Recently, health preserving wind tides have made the way, so people also begin to trend to health preserving, natural and healthy baked products. The traditional bread is made by taking high gluten flour, water, salt and yeast as raw materials, uniformly mixing the raw materials, stirring the mixture into dough, producing alcohol and carbon dioxide through proper fermentation, and baking the dough after finishing the shape. Bread made in a natural way cannot be kept for a long time, and as the storage time increases, the hardness of the bread also increases, so that the soft and elastic mouthfeel is lost, and if a common manufacturer uses unnatural additives or modifiers to prolong the storage life, the expectation of consumers for natural baked products is not met.

Disclosure of Invention

The invention aims to provide red koji bread which can be preserved for a long time and has natural components.

The invention relates to a method for preparing red koji bread, which is characterized in that: the manufacturing method comprises a pre-step, a stirring step, a fermentation step and a baking step, wherein in the pre-step, red koji liquid is added into water to prepare fermentation liquid, in the stirring step, flour, a mixture and the fermentation liquid are mixed, and cream is added into the mixture after agglomeration to stir so as to prepare dough, the mixture is selected from yeast powder, sugar, salt or a combination of the yeast powder, the sugar, the salt or the combination of the sugar and the salt, in the fermentation step, the dough is fermented for at least one time, in the baking step, the fermented dough is baked, and is cooled after being discharged out of a furnace so as to prepare the red koji bread.

Preferably, in the preliminary step, the red koji mold liquid accounts for 10% of the fermentation liquid.

Preferably, the method for manufacturing red koji bread comprises a basic fermentation sub-step in which the dough is fermented at a temperature of 28 ℃ and a relative humidity of 75% for 40 to 120 minutes, an intermediate fermentation sub-step in which the dough obtained from the basic fermentation sub-step is divided, rounded and fermented for 10 minutes and the shape is finished, and a final fermentation sub-step in which the dough obtained from the intermediate fermentation sub-step is fermented at a temperature of 38 ℃ and a relative humidity of 80% for 50 minutes.

Preferably, the method for manufacturing the red koji bread, wherein in the baking step,

preheating the dough by using the conditions of 180 ℃ on the upper fire and 160 ℃ on the lower fire, and then baking the fermented dough in a furnace for 15 minutes.

The invention has the beneficial effects that: the red koji bread prepared by the invention not only can improve the nutritive value of the bread, but also can reduce the water activity in the bread and inhibit the growth of mould,

further prolonging the shelf life of bread, decomposing protein in bread by Monascus purpureus to change the network structure of gluten, making the Monascus purpureus bread soft and elastic,

with the increase of the storage time, the elasticity of the bread is still higher than that of the common bread.

Drawings

FIG. 1 is a flow chart illustrating an embodiment of a method for manufacturing red koji bread according to the invention;

FIG. 2 is a hardness-time graph illustrating the hardness change of general bread and red koji bread with the days of storage; and

FIG. 3 is an elasticity-time chart illustrating the elasticity of general bread and red koji bread with the number of days of storage.

Detailed Description

The present invention will be described in detail below with reference to the accompanying drawings and examples.

Referring to FIG. 1, an embodiment of the method for making red koji bread according to the present invention comprises a preliminary step 11, a stirring step 12, a fermentation step 13, and a baking step 14. In the pre-step 11, 10% monascus liquid is added to water to obtain a fermentation broth. In the blending step 12, sufficient flour, a mixture selected from yeast powder, sugar, salt or a combination thereof, and the fermentation broth are mixed, and sufficient cream is added to blend and blend after being formed into a dough, to make a dough. It should be noted that, except that the ratio of the monascus purpureus solution in the fermentation liquid is 10%, the ratio of the other materials is not the key point of the present application, and other materials can be added to the mixture according to the requirement, which is a person skilled in the art who can try and prepare the mixture according to the actual requirement, and therefore, the details are not repeated herein.

The fermentation step 13 includes a primary fermentation substep 131, an intermediate fermentation substep 132, and a final fermentation substep 133. In the primary fermentation substep 131, the dough is fermented at a temperature of 28 ℃ and a relative humidity of 75% for 40-120 minutes, and then in the intermediate fermentation substep 132, the dough obtained in the primary fermentation substep 131 is divided, rounded, and fermented for 10 minutes, and then the shape of the dough is modified as required. Then, in the final fermentation substep 133, the dough obtained in the intermediate fermentation substep 132 is fermented for 50 minutes in an environment at a temperature of 38 ℃ and a relative humidity of 80%. Finally, in the baking step 14, preheating is carried out at the temperature of 180 ℃ above the fire and 160 ℃ below the fire, then the dough obtained in the fermentation step 13 is put into a furnace to be baked for 15 minutes, and then the dough is taken out of the furnace to be cooled to obtain the red koji bread.

The difference between the red koji bread prepared in this example and the general bread was measured in five experimental examples as follows.

Experimental example 1

Microorganisms require moisture to perform various enzymatic reactions, transport nutrients, and remove waste products from the body. The microorganism has the minimum water activity (min Aw) for growth according to different strains, so if the water activity in the food is lower than the minimum water activity of the bacteria, the bacteria cannot grow on the food, namely, bread with lower water activity is less prone to have the bacteria growing on the bread and not easy to mildew, and after bread protein is acted by protease produced by monascus, the protein is decomposed into peptides, and newly generated hydrophilic bonds are polymerized through moisture in the bread, so that the water activity in the bread is reduced, the growth of the mold is slowed down, and the storage life of the bread is prolonged. In the experimental example, a water activity tester (Hygropalm AW1) was used to measure the water activity change and the mildewing time of general bread (control group) without adding monascus and monascus bread (experimental groups 1-3) with 10% -20% monascus liquid.

Watch 1

From the above results, it is clear that although more than 20% of monascus can make dough not be formed after fermentation, monascus bread added with 10% of monascus liquid and 15% of monascus liquid has lower water activity at 0 th day than that of ordinary bread without monascus liquid, and compared with ordinary bread which is mildewed at three days, sufficient monascus liquid can prolong the mildewing time to five days, and the water activity at 0 th day can be reduced to 0.884 by adding 10% of monascus liquid, so that the optimal addition ratio is obtained.

Experimental example two

Generally, with the increase of storage time, the mass propagation of microorganisms can soften and disintegrate the tissues of the bread to cause the reduction of elasticity, and the structure among starch molecules after gelatinization is changed, including inter-chain polymerization and recrystallization, so that the starch is in an orderly structure, and the hardness is increased. Therefore, the elasticity of the bread can be reduced after long-term storage, and the hardness can be increased. The protein in bread can be decomposed by protease contained in Monascus purpureus to change the network structure of gluten. In the second experimental example, the texture of the food was evaluated to compare the change in elasticity and hardness of the general bread without Monascus purpureus addition (0%) with that of the Monascus purpureus addition (10%).

It should be further noted that the texture of food can be evaluated in two ways, one is instrumental texture method and the other is sensory texture method (szczezniek et al, 1963). In the second experimental example, the texture measurement was performed by an instrumental method. The texture measuring method is a method for measuring the physical properties of food by mechanical action, and can be used for carrying out Texture Profile Analysis (TPA), which is a process for simulating the chewing of food in the mouth, and carrying out two times of constant-speed compression deformation tests with a texture measuring instrument (or rheometer) and a flat-surface cylinder indenter, and drawing force (force) versus time (time), and obtaining parameters (texture parameters) describing the physical properties of the food by analysis. In this experiment, two analysis values of hardness (hardness) and elasticity (springiness) were measured, and the results are shown in fig. 2 and 3, respectively.

As can be seen from FIG. 2, the hardness (6.5) of the red koji bread to which 10% Monascus liquid was added was lower than that (11.24) of the general bread to which no Monascus liquid was added at day 0, and the hardness was lower than that of the general bread during storage, and further, as can be seen from FIG. 3, the flexibility of the red koji bread to which 10% Monascus liquid was added was higher than that of the general bread to which no Monascus liquid was added, and thus experimental example II demonstrated that the addition of Monascus liquid can lower the hardness, increase the flexibility, and make the bread softer.

Experimental example III

Since the color is helpful to the consumers in terms of the overall appearance and quality of the product and attracts the attention of the consumers, the third experimental example uses the DRLANGELVCI-100 instrument for testing, uses a standard blackboard and a white board to correct the instrument, and directly places the sample on the sample tank to display the Lab value. The L value is an analysis of lightness, and a value closer to 100 indicates a brighter sample color, and a value closer to 0 indicates a darker color; the a value refers to the analysis of the red and green lightness, + a value denotes the red chroma, -a value denotes the green chroma; the b value is the analysis of yellow-blue brightness, the + b value is the yellow degree, the-b value is the blue degree, the following table is the general bread without adding red aspergillus (control group) and red aspergillus bread with 10% red aspergillus liquid (experimental group), the surface and internal color analysis results.

Watch two

	Value of L	a value	b value
				Controlling a group surface	55.33	15.56	36.27
Surface of experimental group	50.80	16.02	34.13
				Within the control group	54.94	-0.5	11.26
Inside the experimental group	60.05	3.63	12.16

The brightness analysis showed no difference between the surface (55.33) of general bread (control group) and the surface (50.80) of red koji bread (experimental group), the interior (60.05) of red koji bread and the interior (54.94) of general bread, and the brightness of red koji bread and general bread. In the analysis of the a value, the redness of the two kinds of bread is, in order, red koji bread surface (16.02) > general bread surface (15.56), red koji bread interior (3.63) > general bread interior (-0.5), the red koji bread surface shows coffee color after baking, there is no difference in redness, in the case of interior, red koji bread shows pink color, the redness value is 3.63, general bread has a negative value, and there is almost no redness. In the analysis of b-value, the results showed no difference in the surface and internal yellowness of the monascus purpureus bread up to 36.27> 34.13 for the surface of the general bread, 12.16> 11.26 for the interior of the monascus purpureus bread, and the general bread. The whole shows that the surface and internal L values of the general bread and the red koji bread have no difference in brightness; the a value of general bread and red koji bread is coffee color after baking, the appearance of the general bread and the red koji bread is not different, but the a value of the interior of the general bread is green, and the red koji bread is red; the surface and internal b values of general bread and red koji bread were not different.

Experimental example four

In the fourth experimental example, the number of bacteria was rapidly estimated by using ATP bioluminescence reaction (ATP bioluminescence technology) instead of the conventional sequence dilution method. The ATP adenosine triphosphate is oxidized and converted into AMP adenosine monophosphate by using a fluorescent enzyme detection reagent, and extremely low-heat-energy luminescence is generated along with the ATP adenosine triphosphate. The more viable cells in the material, the stronger the luminescence signal generated by the reaction, and the proportional correspondence between the number of viable cells and the intensity of the light intensity, so the total number of viable organisms in the target sample can be measured by using this correspondence. In the fourth experimental example, bacteria generation detection was performed on general bread without adding red koji liquid and red koji bread with 10% red koji liquid by ATP bioluminescence reaction technique. The experimental results show that the relative light absorbance values (RLUs) of the general bread and the red koji bread are 507RLUs and 476RLUs respectively at day 0, which indicates that the general bread has more bacteria, while the relative light absorbance value of the general bread reaches 2876RLUs and becomes mildewed at day three, and the red koji bread reaches 1087RLUs which is lower than that of the general bread, so that the red koji bread added with 10% of red koji bacterial liquid can reduce the amount of the viable bacteria, thereby prolonging the storage life.

Experimental example five

In the fifth experimental example, untrained general consumers were used to perform sensory evaluation of general bread and red koji bread, and the sensory evaluation was a scientific method for measuring and analyzing the characteristics of food or other objects by five senses such as human vision, smell, taste, touch and listen, and the sensory evaluation can be divided into two categories: assay-type tests (Analytical-Laboratory tests), and preference or acceptance Consumer-type tests (customer tests). The latter can understand the preference and acceptance of the consumer to the product, and further understand the consumer's needs. In the fifth experimental example, preference analysis of consumers was used, and scoring was performed by the ninth method, and the tested consumers were 60 untrained consumers, and the taste, smell, taste and the whole of general bread and red koji bread added with 10% red koji bacterial liquid were scored by scores of 1-9 points according to their preference, and the obtained scores were added to the total average, and then the standard deviation was calculated and the decimal point was taken one bit, and the results are shown in the third table below.

Watch III

The results are shown in Table three, and the red koji bread and general bread were evaluated as general bread (7.0) > red koji bread (6.9); red koji bread (6.8) > general bread (6.3) with odor score; red koji bread (6.9) > general bread (6.7) in taste score; the overall score was red koji bread (7.1) > general bread (6.9), so it was known that red koji bread was more highly scored than general bread in terms of smell, taste and overall, presumably because the smell and taste of red koji bread was milky, and the bread added with red koji liquid was more red in color than general bread, so it was popular with panelists.

In summary, the present invention uses monascus purpureus solution as the fermentation broth, and utilizes the characteristics of monascus purpureus to effectively prolong the shelf life of bread, increase the softness and elasticity, and reduce the bacterial production, and can meet the expectations of consumers for natural baked products, thereby achieving the purpose of the present invention.