阅读说明：本技术 一种添加富硒酵母和大豆分离蛋白的芋头木薯奶酪圈及其制备方法 (Taro and cassava cheese ring added with selenium-enriched yeast and soybean protein isolate and preparation method thereof ) 是由 何毅 程水源 何静仁 祝振洲 张振文 梁国涛 于 2019-09-16 设计创作，主要内容包括：本发明公开了一种添加富硒酵母和大豆分离蛋白的芋头木薯奶酪圈及其制备方法。包括：1)将煮沸的牛奶与木薯淀粉混合,再与富硒芋头泥、第一白砂糖混合；2)将黄原胶以水溶解并与步骤1)得到的混合物以及盐、大豆蛋白粉、第二白砂糖混合,加入富硒酵母粉、全蛋液、酸奶、奶酪、黄油及面包改良剂并搅拌得到面糊,静置,再倒入金色三花甜甜圈模具中；3)进行基础发酵、一次醒发及二次醒发；4)对二次醒发后的面糊进行烘烤,得到所述添加富硒酵母和大豆分离蛋白的芋头木薯奶酪圈。本发明中的各个物料按上述配方搭配使用,通过彼此间的相互作用,得到一种功能性、不同口感的芋头木薯奶酪圈。(The invention discloses a taro and cassava cheese ring added with selenium-enriched yeast and soybean protein isolate and a preparation method thereof. The method comprises the following steps: 1) mixing the boiled milk with cassava starch, and then mixing with the selenium-rich taro paste and the first white granulated sugar; 2) dissolving xanthan gum with water, mixing with the mixture obtained in the step 1), salt, soybean protein powder and second white granulated sugar, adding selenium-rich yeast powder, whole egg liquid, yogurt, cheese, butter and bread improver, stirring to obtain a batter, standing, and pouring into a golden three-flower doughnut mold; 3) performing basic fermentation, primary fermentation and secondary fermentation; 4) baking the twice proofed batter to obtain the taro and cassava cheese roll added with the selenium-enriched yeast and the soybean protein isolate. The taro and cassava cheese circles with different tastes and functions are obtained by the mutual interaction of the materials according to the formula.)

1. A preparation method of a taro and cassava cheese ring added with selenium-enriched yeast and soybean protein isolate is characterized by comprising the following steps:

1) uniformly mixing the boiled milk with the cassava starch, and then uniformly mixing with the selenium-enriched taro paste and the first white granulated sugar;

2) dissolving xanthan gum with water, uniformly mixing the xanthan gum with the mixture obtained in the step 1), salt, soybean protein powder and second white granulated sugar, adding selenium-enriched yeast powder, whole egg liquid, yoghourt, cheese, butter and bread improver, uniformly stirring to obtain a batter, standing, and pouring the batter after standing into a golden three-flower doughnut mould;

3) performing basic fermentation, primary proofing and secondary proofing on the batter poured into the golden three-flower donut mould;

4) baking the twice proofed batter to obtain the taro and cassava cheese roll added with the selenium-enriched yeast and the soybean protein isolate.

2. The preparation method according to claim 1, wherein the components are used in the following amounts:

50-70 parts of boiled milk, 90-120 parts of cassava starch, 50-70 parts of selenium-enriched taro paste and 3-6 parts of first white granulated sugar;

0.2-1 part of xanthan gum, 1-2 parts of water, 0.5-2 parts of salt, 3-5 parts of soybean protein powder, 6-9 parts of second white granulated sugar, 1-3 parts of selenium-enriched yeast powder, 25-35 parts of whole egg liquid, 9-12 parts of yoghourt, 30-50 parts of cheese, 6-9 parts of butter and 0.1-0.2 part of bread improver.

3. The production method according to claim 1,

in the step 2), before standing, coating the batter with a preservative film;

in step 3), after the first proofing and before the second proofing, the method further comprises the following steps: the golden trillion doughnut mold was oscillated to expel the air bubbles.

4. The method according to claim 1, wherein the standing time in the step 2) is 15 to 25 min.

5. The method according to claim 1, wherein the base fermentation has a humidity of 75-85%, a temperature of 26-30 ℃ and a time of 15-25 min.

6. The preparation method according to claim 1, wherein the humidity of the first proofing is 75-85%, the temperature is 33-37 ℃, and the time is 25-35 min.

7. The preparation method according to claim 1, wherein the humidity of the secondary fermentation is 75-85%, the temperature is 36-40 ℃, and the time is 25-35 min.

8. The preparation method according to claim 1, wherein the baking temperature is 167-.

9. The method according to claim 1, wherein in the step 4), the ambient humidity at the time of baking is 40 to 50%.

10. Taro and cassava cheese circles prepared by the preparation method according to any one of claims 1 to 9.

Technical Field

The invention belongs to the field of food processing, and particularly relates to a taro and cassava cheese ring added with selenium-enriched yeast and isolated soy protein and a preparation method thereof.

Background

The bread is basically made in three ways: the first and the second methods: the method of stirring in two steps, i.e. stirring the medium dough for a period of time to ferment, and then mixing with other parts to form the dough for making bread. II, a night planting method: one of the two methods is to stir the medium bread before leaving work on the first day and use the medium bread when leaving work on the second day. Thirdly, a direct method: directly carrying out primary stirring. The process flow of the direct method adopted by most of the market is as follows: (1) stirring of dough: the stirring of the dough is mainly to completely hydrate dry substances such as flour and the like, and accelerate the formation process of gluten. (2) Basic proofing: in the most important part of the whole process of bread, gluten is fully oxidized during the basic proofing process of dough. The extensibility of the dough is better, the fermentation of the dough is a complex biochemical reaction process, the carbohydrate is decomposed and converted, and the converted glucose and fructose and protein can generate Maillard reaction to generate wheat flavor. (3) And (3) dividing: i.e. the large dough is divided into small dough pieces of the desired weight by weighing. (4) Rounding (rubbing): the divided dough cannot be immediately molded, and the dough needs to be rounded, so that a smooth surface is formed on the surface of the dough through rounding. It is beneficial to retain new gas and make the dough expand. The smooth surface skin is also beneficial to preventing the surface of the dough from being adhered during the forming process, so that the surface skin and the internal structure of the finished bread are smooth and uniform. (5) Intermediate proofing: the time from the dough passing through the rounding to the full opening is indicated. Particularly, the temperature and the dough relaxation state at the time are considered, and the dough state is shown to be suitable for the molding requirement of the bread. The intermediate proofing can be carried out indoors or in a greenhouse. (6) And (5) molding. (7) And finally, proofing. (8) Baking: the whole process is complicated as one process of making dough into finished products. In this process, biological activity is arrested; microorganisms and enzymes are destroyed, and starch is fully gelatinized; meanwhile, the carbohydrate and the protein have Maillard reaction to produce the product with fragrance and color.

However, the existing bread has the problems of low dietary fiber, high carbohydrate and high fat, and the preparation method needs to be improved.

Disclosure of Invention

The invention aims to solve the problems and provides a novel preparation method for baking bread with functionality and different mouthfeel.

In order to achieve the above object, a first aspect of the present invention provides a method for preparing taro and cassava cheese circles with selenium-enriched yeast and isolated soy protein, the method comprising:

1) uniformly mixing the boiled milk with the cassava starch, and then uniformly mixing with the selenium-enriched taro paste and the first white granulated sugar;

2) dissolving xanthan gum with water, uniformly mixing the xanthan gum with the mixture obtained in the step 1), salt, soybean protein powder and second white granulated sugar, adding selenium-enriched yeast powder, whole egg liquid, yoghourt, cheese, butter and bread improver, uniformly stirring to obtain a batter, standing, and pouring the batter after standing into a golden three-flower doughnut mould;

3) performing basic fermentation, primary proofing and secondary proofing on the batter poured into the golden three-flower donut mould;

4) baking the twice proofed batter to obtain the taro and cassava cheese roll added with the selenium-enriched yeast and the soybean protein isolate.

In the scheme, the selenium-rich taro mud is prepared from selenium-rich taros.

In the invention, the selenium-rich taro paste can be prepared from selenium-rich taros produced in Enshi city. White granulated sugar, salt, eggs (whole egg liquid), yogurt, cheese, butter and bread improver can be obtained commercially, the soybean protein powder is soybean protein powder obtained from Henan Zhen Yu Ziye GmbH, and the selenium-rich yeast powder is selenium-rich yeast powder obtained from Shandong Qilu Biotechnology sample shop.

According to the invention, in the step 1), the boiling milk is selected to be significantly superior to the cold milk mixed cassava starch to prepare the taro and cassava cheese circle, because the cold milk is made of non-Newtonian fluid, the roasted taro and cassava cheese circle is dried, and the difference between the two is obvious in the aspects of tissue and taste.

Preferably, the dosage of each component is as follows:

50-70 parts of boiled milk, 90-120 parts of cassava starch, 50-70 parts of selenium-enriched taro paste and 3-6 parts of first white granulated sugar;

0.2-1 part of xanthan gum, 1-2 parts of water, 0.5-2 parts of salt, 3-5 parts of soybean protein powder, 6-9 parts of second white granulated sugar, 1-3 parts of selenium-enriched yeast powder, 25-35 parts of whole egg liquid, 9-12 parts of yoghourt, 30-50 parts of cheese, 6-9 parts of butter and 0.1-0.2 part of bread improver.

Preferably, the step 2) further comprises coating the batter with a preservative film before standing.

Preferably, the step 3), after the first proofing and before the second proofing, further comprises: the golden trillion doughnut mold was oscillated to expel the air bubbles.

Preferably, the standing time in the step 2) is 15-25 min.

According to the invention, in the step 2), as a preferable scheme, when the batter after standing is poured into a golden three-flower doughnut mold, one third of the space is reserved in the mold, so that the overflowing of fermentation baking is prevented.

Preferably, the humidity of the basic fermentation is 75-85%, the temperature is 26-30 ℃, and the time is 15-25 min.

Preferably, the humidity of the primary fermentation is 75-85%, the temperature is 33-37 ℃, and the time is 25-35 min.

Preferably, the humidity of the secondary fermentation is 75-85%, the temperature is 36-40 ℃, and the time is 25-35 min.

Preferably, the upper and lower fire temperatures of the baking are both 167-.

Preferably, in the step 4), the ambient humidity during baking is 40-50%. The humidity may be maintained by a method conventionally used by those skilled in the art, and preferably, the oven is preheated before baking, about 500mL of water is put into the oven before preheating, or curbstone is prepared, and the water is poured into the generated steam and measured by a hygrometer.

Preferably, in the step 4), during baking, the cassava bagels are covered with the batter by tinfoil so as to avoid the obtained cassava bagels from being excessively colored.

The second aspect of the invention provides the taro and cassava cheese ring prepared by the preparation method.

The invention has the advantages and positive effects that:

the taro and cassava cheese circles with different tastes and functions are obtained by the mutual interaction of the materials according to the formula. According to the invention, the soybean protein powder is added, and the boiled milk and the cassava starch are mixed, so that the raw materials and the preparation method are cooperated with each other, the baked bagel is softer, the holes in the bagel are more uniform, and the bagel is tender and chewy in taste.

The refined white flour is lack of nutritional ingredients such as dietary fiber, can affect the gastrointestinal function of a human body and cause malnutrition after being eaten for a long time, and is not suitable for diabetics due to high carbohydrate content of the flour. According to the invention, cassava starch is used for replacing flour, the cassava starch is low in fat, low in sugar and high in dietary fiber, can control blood sugar, reduce risks of hypertension, diabetes, obesity and cardiovascular diseases, and can help to lose weight. Edible cassava powder basically contains all nutrient components in fresh potatoes, the content of vitamins and minerals is similar to that of rice, wheat and the like, a proper amount of dietary fibers contained in the cassava are very beneficial to the health of human bodies, the colony composition in intestinal tracts can be changed, gastrointestinal diseases are prevented, the cassava powder has health-care effects of reducing blood pressure, blood fat and the like, simultaneously contains abundant mineral elements such as calcium, potassium, magnesium, copper, zinc, manganese and the like, the content of vitamin C is higher, and the cassava contains less carbohydrates than the wheat and the rice and has lower fat content.

Selenium element is added into the selenium-enriched yeast powder in the process of culturing yeast, and the selenium is absorbed and utilized during yeast growth, so that the selenium is organically combined with protein and polysaccharide in the yeast body and converted into biological selenium, thereby eliminating the problem that chemical selenium can be absorbed and utilized more efficiently, wherein the content of the protein in the selenium-enriched yeast powder is usually more than 45 percent, and the highest selenium content can reach 1000 plus materials 2500mg/kg, so that the selenium-enriched yeast powder is very suitable for being absorbed and utilized by human bodies.

The soybean protein powder is high in quality protein, high in protein content, good in emulsifying gel solubility foamability, water-holding capacity and the like, the foamability is best, a loose structure and good taste can be given to bread by utilizing the foamability of the soybean protein isolate in the soybean protein powder, and the water content and the water-holding capacity of the bread are improved by adding the soybean protein, so that baked bread is softer, the surface of the baked bread is golden, the baked bread is pressed to be soft, the appearance is complete, the inner core of the baked bread is soft, holes are uniform, and the taste is tender and chewy.

The selenium-rich taro is an important vegetable and grain crop, has high nutritional and medicinal value, can enhance immunity, detoxify and relax bowels, contains rich B vitamins, phosphorus, fluorine and protein, can maintain beauty and keep young, blacken hair, tonify middle-jiao and replenish qi, has very small starch granules and has the digestibility of 98 percent. In addition, the organic selenium rich in the selenium-rich taro has the functions of resisting oxidation, tumors and radiation, protecting the heart and blood vessels, protecting the liver, improving the functions of the reproductive system, enhancing the immunoregulation and detoxifying to a certain extent.

Selenium is a necessary trace element for human bodies, plays a vital role in normal activities of human bodies, and particularly has better prevention and adjuvant therapy effects on cardiovascular diseases, liver diseases, diabetes, cancers, gastrointestinal ulcers, prostatic hyperplasia, cataract and other diseases. The selenium-rich taro and the selenium-rich yeast powder can provide a safe and high-quality organic selenium source. Therefore, the selenium-rich taro and cassava cheese circle prepared by the invention can provide nutrition and can achieve the purpose of supplementing selenium.

Additional features and advantages of the invention will be set forth in the detailed description which follows.

Detailed Description

Preferred embodiments of the present invention will be described in more detail below. While the following describes preferred embodiments of the present invention, it should be understood that the present invention may be embodied in various forms and should not be limited by the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

Early-stage testing:

the sensory evaluation of the cassava cheese ring is mainly influenced by three factors, each factor is tested at three levels, the optimal process condition is selected, and the factor level table is shown in table 1:

TABLE 1

Level of	Fermentation time (min)	Baking temperature (. degree.C.)	Adding portion of whole egg liquid
				1	120	170	5
2	80	160	30
				3	50	210	10

Wherein:

level 1: fermenting for 120min, namely fermenting for 20min, fermenting for 40min for the first time and fermenting for 60min for the second time;

level 2: fermenting for 80min, namely fermenting for 20min, fermenting for 30min for the first time and fermenting for 30min for the second time;

level 3: fermenting for 50min, namely fermenting for 50 min.

The above factors are changed based on the following formula and preparation method of the cassava cheese circle:

60 parts of boiled milk, 105 parts of cassava starch, 60 parts of selenium-rich taro paste and 4.5 parts of first white granulated sugar; 0.6 part of xanthan gum, 1.5 parts of water, 1.2 parts of salt, 4 parts of soybean protein powder, 7.5 parts of second white granulated sugar, 2 parts of selenium-rich yeast powder, 30 parts of whole egg liquid, 10.5 parts of yoghourt, 40 parts of cheese, 7.5 parts of butter and 0.15 part of bread improver.

The preparation method comprises the following steps:

1) uniformly mixing the boiled milk with the cassava starch, and then uniformly mixing with the selenium-enriched taro paste and the first white granulated sugar;

2) dissolving xanthan gum with water, uniformly mixing the xanthan gum with the mixture obtained in the step 1), salt, soybean protein powder and second white granulated sugar, adding selenium-enriched yeast powder, whole egg liquid, yoghourt, cheese, butter and bread improver, uniformly stirring to obtain a batter, coating the batter with a preservative film, standing for 20min, when the standing batter is poured into a golden three-flower doughnut mould, reserving one third of space in the mould to prevent fermentation and baking from overflowing, and then pouring the standing batter into the golden three-flower doughnut mould;

3) performing basic fermentation (humidity of 80%, temperature of 28 ℃, and time of 20min) on the batter poured into the golden three-flower donut mould, performing primary fermentation (humidity of 80%, temperature of 35 ℃, and time of 30min), oscillating the golden three-flower donut mould to discharge bubbles, and performing secondary fermentation (humidity of 80%, temperature of 38 ℃, and time of 30 min);

4) baking the twice proofed batter, and covering the batter with tinfoil during baking so as to prevent the obtained cassava bagel from being excessively colored (the baking temperature is 170 ℃, the baking time is 25min, and the environmental humidity is 45 percent), so as to obtain the taro and cassava cheese bagel added with the selenium-enriched yeast and the soybean protein isolate.

The test results and visual analysis are shown in table 2:

TABLE 2

As can be seen from Table 2, the highest sensory evaluation process was fermentation time 80min, baking temperature 170 ℃ and egg liquid addition 30 parts by weight. The best protocol is consistent with the highest scoring protocol in 9 out of the orthogonal tests. Among the three factors influencing the sensory score of bread, the egg liquid addition amount > baking temperature > fermentation time.