阅读说明：本技术 一种麻薯面包及制备方法 (Mochi bread and preparation method thereof ) 是由 施永雷 谢萍萍 张丽华 郁瑞芬 于 2021-08-03 设计创作，主要内容包括：本发明公开了一种麻薯面包及制备方法,属于烘焙食品技术领域。所述方法是以蜡质木薯淀粉、预糊化羟丙基二淀粉磷酸酯、高筋粉、马苏里拉芝士、糖、鸡蛋、油、发酵剂、面包改良剂为原料,其特征在于以高剪切均质法进行面团成型,即得麻薯面包。选用蜡质木薯淀粉(支链淀粉＞95％)替代变性淀粉制作麻薯面包,口感软糯,风味自然。另一方面,本发明采用蜡质木薯淀粉、预糊化羟丙基二淀粉磷酸酯、马苏里拉芝士、面包改良剂通过有效配方优化,结合超高速剪切均质方法,使得淀粉老化现象得以有效改善,极大改善产品口感。(The invention discloses mochi bread and a preparation method thereof, and belongs to the technical field of baked food. The method is characterized in that waxy cassava starch, pregelatinized hydroxypropyl distarch phosphate, high gluten flour, Masuri cheese, sugar, eggs, oil, leavening agent and bread improver are used as raw materials, and the method is characterized in that dough is formed by a high-shear homogenization method to obtain the mochi bread. Waxy cassava starch (amylopectin is more than 95 percent) is selected to replace modified starch to prepare the mochi bread, the mouth feel is soft and glutinous, and the flavor is natural. On the other hand, waxy tapioca starch, pre-gelatinized hydroxypropyl distarch phosphate, Masuri cheese and bread improver are adopted, the aging phenomenon of starch is effectively improved by effective formula optimization and combining an ultrahigh-speed shearing homogenization method, and the mouthfeel of the product is greatly improved.)

1. A method of making mochi bread, the method comprising: waxy cassava starch, massonian cheese, a bread improver, sugar, a leavening agent, oil, eggs and water are subjected to high-shear homogeneous mixing, then pregelatinized hydroxypropyl distarch phosphate and high gluten powder are added, and the mixture is mixed into dough, fermented, cut and baked to obtain the mochi bread; wherein the mochi bread comprises the following raw materials: 26-31 parts of waxy cassava starch, 5-6 parts of pregelatinized hydroxypropyl distarch phosphate, 4-6 parts of Masui cheese, 0.5-1.5 parts of bread improver, 3-6 parts of high gluten flour, 5.5-17 parts of sugar, 0.5-1.5 parts of leavening agent, 12-20 parts of oil, 18-22 parts of eggs and 3-14 parts of water.

2. The method of claim 1, wherein the waxy tapioca starch has an amylopectin content of > 95%.

3. The method according to claim 1 or 2, wherein the operating conditions of the high shear intimate mixing are: the rotation speed of 7000 plus 30000rpm/min and the time of 1-5 min.

4. The method of claim 3, wherein the conditions of said high shear intimate mixing are: the rotation speed is 10000-.

5. The method of claim 4, wherein the high shear homogeneous mixing conditions are: the rotating speed is 22000rpm/min, and the time is 3 min.

6. The method according to any one of claims 1 to 5, wherein the starter culture comprises: yeast and plant lactobacillus, wherein the content of the yeast is 1.0-5.0 multiplied by 10⁹cfu/g, the content of lactobacillus plantarum is 3.0-9.0 multiplied by 10⁶cfu/g。

7. The method of claim 6, wherein the bread improver comprises one or more of sucrose fatty acid ester, xanthan gum, lipase, and maltogenic amylase.

8. A method according to any one of claims 1 to 7, characterized in that the method comprises the steps of:

(1) preparing dough: waxy cassava starch, pregelatinized hydroxypropyl distarch phosphate, massonian cheese, bread improver, sugar, leavening agent, oil, eggs and water are subjected to high-shear homogeneous mixing, and then the pregelatinized hydroxypropyl distarch phosphate and high gluten powder are added and mixed into a dough;

(2) and (3) normal-temperature fermentation: putting the dough obtained in the step (1) in a fermenting box for fermenting for 20-30min at the temperature of 25-28 ℃;

(3) and (3) dividing: dividing the fermented dough obtained in the step (2) into 20g +/-0.5 g, and rounding and forming;

(4) baking: putting the dough formed in the step (3) into a baking tray for baking to obtain mochi bread, wherein the baking conditions are as follows: the upper fire is 170 ℃ and 220 ℃, the lower fire is 130 ℃ and 160 ℃, and the time is 18-20 min;

(5) packaging: and (5) sealing and packaging the cooled mochi bread.

9. Mochi bread prepared by the method according to any one of claims 1 to 8.

10. A food product comprising the mochi bread of claim 9.

Technical Field

The invention relates to mochi bread and a preparation method thereof, and belongs to the technical field of baked food.

Background

The mochi bread is a novel cake which is prepared by taking starch and modified starch as main raw materials, adding eggs, grease, water and other auxiliary materials, mixing and baking, and has cracked appearance, crisp surface, honeycomb structure and Q-elasticity mouthfeel.

The existing mochi bread is easy to age and harden due to high starch content, has a shelf life of generally less than 7 days at normal temperature, is usually baked and sold at present, but is difficult to circulate and store in the market.

In order to solve the problems, CN101971868A discloses a pre-mix for mochi bread with an extended shelf life, mochi bread and a preparation method thereof, wherein the aging is delayed by enhancing the water holding performance of the mochi bread with modified starch, and the aging is delayed by the combination of hydrophilic colloid and emulsifier, and the shelf life of the mochi bread is 1 month. But the shelf life of the product still cannot meet the requirement of long-term storage.

Disclosure of Invention

In order to solve the problems, waxy tapioca starch with amylopectin content higher than 95% is used as a main raw material, a physical compounding method (increasing the viscosity of a food system through colloid and hindering the movement of starch molecules), an enzyme preparation modification method and combination of mutual combination of macromolecules are utilized to improve the starch aging problem, and the waxy tapioca starch, the Masui cheese, the grease and the bread improver are subjected to optimal formula research design, so that the starch aging resistance effect is finally achieved.

A first object of the present invention is to provide a method of preparing mochi bread, the method comprising: waxy cassava starch, massonian cheese, bread improver, sugar, leavening agent, oil, eggs and water are subjected to high-shear homogeneous mixing, then pregelatinized hydroxypropyl distarch phosphate and high gluten powder are added, and the mixture is mixed into dough, fermented, cut and baked to obtain the mochi bread.

In one embodiment of the invention, the mochi bread comprises the following raw materials in parts by mass: 26-31 parts of waxy cassava starch, 5-6 parts of pregelatinized hydroxypropyl distarch phosphate, 4-6 parts of Masui cheese, 0.5-1.5 parts of bread improver, 3-6 parts of high gluten flour, 5.5-17 parts of sugar, 0.5-1.5 parts of leavening agent, 12-20 parts of oil, 18-22 parts of eggs and 3-14 parts of water.

In one embodiment of the invention, the waxy tapioca starch has an amylopectin content of > 95%.

In one embodiment of the present invention, the operating conditions of the high shear homogeneous mixing are: the rotating speed is 7000 plus 30000rpm/min, and the time is 1-5 min; preferably, the conditions of the high shear homogeneous mixing are as follows: the rotation speed is 10000-.

In one embodiment of the present invention, most preferably, the high shear homogeneous mixing conditions are: the rotating speed is 22000rpm/min, and the time is 3 min.

In one embodiment of the invention, the starter comprises: yeast and plant lactobacillus, wherein the content of the yeast is 1.0-5.0 multiplied by 10⁹cfu/g, the content of lactobacillus plantarum is 3.0-9.0 multiplied by 10⁶cfu/g。

In one embodiment of the invention, the bread improver comprises one or more of sucrose fatty acid ester, xanthan gum, lipase and maltogenic amylase.

In one embodiment of the invention, the method comprises the steps of:

(1) preparing dough: mixing waxy tapioca starch, pregelatinized hydroxypropyl distarch phosphate, Masui cheese, bread modifier, sugar, leavening agent, oil, egg and water uniformly by high shear homogenization (22000rpm/min, 3min), adding pregelatinized hydroxypropyl distarch phosphate and high gluten powder, and mixing into dough;

(2) and (3) normal-temperature fermentation: putting the dough obtained in the step (1) in a fermenting box for fermenting for 20-30min at the temperature of 25-28 ℃;

(3) and (3) dividing: dividing the fermented dough obtained in the step (2) into 20g +/-0.5 g, and rounding and forming;

(4) baking: putting the dough formed in the step (3) into a baking tray for baking to obtain mochi bread, wherein the baking conditions are as follows: the upper fire is 170 ℃ and 220 ℃, the lower fire is 130 ℃ and 160 ℃, and the time is 18-20 min;

(5) packaging: and (5) sealing and packaging the cooled mochi bread.

In one embodiment of the present invention, a piece of type 30 deoxidizer is placed in the packaging process, and the packaging is sealed with a wrapping material made of KNY17/PE 40.

The second purpose of the invention is to provide mochi bread prepared by the method.

It is a third object of the present invention to provide a food product comprising the above mochi-bread.

The invention has the beneficial effects that:

(1) according to the invention, waxy cassava starch, Masui cheese, grease and bread improver are adopted to carry out optimal formula research design, so that the aging of product tissues is effectively delayed, and the taste appreciation period of the product is up to 60 days.

(2) The invention adopts a high-shear homogeneous mixing method to replace a stirring and mixing process so as to prolong the aging time of starch, and through hardness analysis (AACC74-09 bread hardness test), the hardness (341.9g-401.6g) of the product is obviously lower than that of the common mixing mode (485.3-640.2g), and the hardness (503.6-589.1g) of the product is obviously lower than that of the common mixing mode (711.0-1914.1g) after 60 days; in addition, yeast and a fermentation process are added into the mochi bread prepared by the invention, so that the mochi bread becomes real bread which meets the regulation.

(3) According to the invention, waxy cassava starch and custard cheese are used for replacing modified starch, and the aging phenomenon of the starch is reduced by improving the optimization of a formula structure (increasing raw materials of protein and fat) and combining a high-shear homogenizing process (combining the starch and high molecular substances).

Drawings

FIG. 1 is a photograph of mochi bread prepared in example 1 of the present invention.

FIG. 2 is a photograph of mochi bread prepared by comparative example 6 of the present invention at waxy tapioca starch level of less than 26%.

FIG. 3 is a photograph of mochi bread prepared by comparative example 6 of the present invention in which waxy tapioca starch is higher than 31%.

Detailed Description

There follows a description of preferred embodiments of the present invention, it being understood that the examples are for the purpose of better illustrating the invention and are not intended to limit the invention.

1. Sensory evaluation:

the sensory evaluation table of mochi bread was established with reference to the sensory evaluation standards (GB20977, GB 29605, GB10221) of pastry, as shown in table 1.

TABLE 1 sensory evaluation Table of mochi bread

The comprehensive evaluation is the weighted calculation of the indexes.

2. Shelf life: physicochemical and microbiological indicators were monitored according to GB 7099.

3. High-sugar yeast with total effective viable count of 1.5 × 10¹⁰cfu/g, Lactobacillus plantarum, total effective viable count is 3.0 × 10⁶cfu/g。

Table 2 shows the composition of the raw material of the mochi bread of examples 1 to 3. The bread improver is prepared by mixing 48% of sucrose fatty acid ester (HLB5-6), 2% of xanthan gum (80 meshes) and 50% of FS30 compound enzyme preparation. The leaven consists of 60% high sugar yeast and 40% lactobacillus plantarum.

TABLE 2 composition of raw materials for mochi bread of examples 1 to 3

Example 1:

mochi bread was made according to the recipe of example 1 in table 2, following the following procedure.

(1) Preparing dough: mixing waxy tapioca starch, pregelatinized hydroxypropyl distarch phosphate, Masui cheese, bread modifier, sugar, leavening agent, oil, egg and water uniformly by high shear homogenization (22000rpm/min, 3min), adding pregelatinized hydroxypropyl distarch phosphate and high gluten flour, and mixing at low speed to obtain dough;

(2) and (3) normal-temperature fermentation: putting the dough obtained in the step (1) in a fermenting box at 25-28 ℃, and fermenting at low temperature for 25 min;

(3) and (3) dividing: dividing the fermented dough obtained in the step (2) into 20g +/-0.5 g, and rounding and forming;

(4) baking: putting the dough formed in the step (3) into a baking tray for baking to obtain mochi bread, wherein the baking conditions are as follows: heating to 190 deg.C, and heating to 140 deg.C for 19 min;

(5) packaging: and (3) putting a piece of 30-type deoxidizer into the cooled mochi bread, wrapping the mochi bread by using a KNY17/PE40 material, and sealing and packaging.

Example 2:

mochi bread was prepared by referring to the method of example 1, except that the parameter conditions of the mochi bread raw material were adjusted according to table 2, and the other conditions were the same as example 1.

Example 3:

mochi bread was prepared by referring to the method of example 1, except that the parameter conditions of the mochi bread raw material were adjusted according to table 2, and the other conditions were the same as example 1.

Example 4:

mochi bread was made according to the recipe of example 1 in table 2, following the following procedure.

(1) Preparing dough: mixing waxy tapioca starch, pregelatinized hydroxypropyl distarch phosphate, Masui cheese, bread modifier, sugar, leavening agent, oil, egg and water uniformly by high shear homogenization (30000rpm/min, 1.5min), adding pregelatinized hydroxypropyl distarch phosphate and high gluten flour, and mixing at low speed to form dough;

(2) and (3) normal-temperature fermentation: placing the dough obtained in the step (1) in a fermenting box at 25-28 ℃, and fermenting at low temperature for 20 min;

(3) and (3) dividing: dividing the fermented dough obtained in the step (2) into 20g +/-0.5 g, and rounding and forming;

(4) baking: putting the dough formed in the step (3) into a baking tray for baking to obtain mochi bread, wherein the baking conditions are as follows: heating at 220 deg.C for 18min, and heating at 130 deg.C;

(5) packaging: and (3) putting a piece of 30-type deoxidizer into the cooled mochi bread, wrapping the mochi bread by using a KNY17/PE40 material, and sealing and packaging.

Comparative example 1:

the mochi bread was prepared using the method of example 1, with the only difference that: the high-shear homogeneous mixing was replaced with ordinary stirring and mixing, and the resulting mochi bread was prepared under the same conditions as in example 1.

Comparative example 2:

mochi bread was prepared using the method of example 1, with the difference that: the mochi bread obtained in example 1 was prepared by homogenizing at low speed with a shear rate of 5000rpm/min and under the same conditions as in example 1.

Comparative example 3:

mochi bread was prepared using the method of example 1, with the difference that: the resulting mochi bread was prepared using hydroxypropyl tapioca starch (conventional modified tapioca starch) instead of waxy tapioca starch under the same conditions as in example 1.

Comparative example 4:

mochi bread was prepared using the method of example 1, with the difference that: the masulia cheese was removed and the resulting masa bread was prepared under the same conditions as in example 1.

Comparative example 5:

mochi bread was prepared using the method of example 1, with the difference that: the leavening agent was removed and the resulting mochi bun was prepared as in example 1 under the same conditions.

The mochi bread prepared in examples 1 to 4 and comparative examples 1 to 5 was evaluated according to the sensory evaluation and shelf life measurement methods described above, and the results are shown in tables 3 and 4. The mochi bread prepared in the examples 1 to 4 is obviously superior to the mochi bread prepared in the comparative examples 1 to 5 in appearance, taste and taste, and particularly the comprehensive evaluation of the mochi bread prepared in the example 1 can reach 8.6 points. In addition, the prepared mochi bread is placed for 60 days and then subjected to the same sensory evaluation, and the mochi bread prepared in the examples 1-4 still has a good evaluation result, and particularly the comprehensive evaluation of the mochi bread prepared in the example 1 can reach 7.5 points. For the comparative example, the mouth feel obtained in comparative example 1 was slightly inferior, and hardness and sense were significantly deteriorated after 30 days and 60 days. Comparative example 2 the mochi bread product prepared was compact in texture and highest in hardness, approximately 2-4 times the hardness of the contemporary examples. Comparative example 3 the resulting mochi bread hardness and sensory evaluation were significantly lower than the examples. The sensory evaluation of the mochi bread prepared by the comparative examples 4 and 5 was significantly lower than that of the examples.

Table 3 comprehensive sensory evaluation results of mochi bread prepared in examples 1 to 4 and comparative examples 1 to 5

TABLE 4 average hardness data for mochi bread prepared in examples 1-4 and comparative examples 1-5

Comparative example 6: optimization of formulations

The reference example 1 shows that waxy tapioca starch is the main factor for preparing mochi bread, optimizing the formula and obtaining through single-factor and orthogonal experiments. The content of tapioca starch is 26-31% optimally. Waxy tapioca starch is less than 26%, and the product has shriveled appearance and sticky mouthfeel (figure 2). Waxy tapioca starch is higher than 31%, the product texture is solid, the taste is hard, and the starch feeling is strong (figure 3).

Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.