阅读说明：本技术 一种代替白砂糖制作面包的药食同源中草药配方 (Medicinal and edible Chinese herbal medicine formula for replacing white granulated sugar to make bread ) 是由 商亚芳 支霜霜 冯坤 田逸豪 魏兆军 马意龙 于 2021-06-25 设计创作，主要内容包括：本发明公开了一种代替白砂糖制作面包的药食同源中草药配方,由党参提取物、黄精提取物、玫瑰提取物三者按质量比3：3：(2-6)混合得到,所述配方包含的党参水提物,黄精水提物,玫瑰水提物,三者进行不同比例混合,按照面包制作原料高筋面粉总量的4%进行添加,不添加白砂糖,进行面包的制作。本发明所述的配方用于制作的面包,不影响面包的比容、口感,避免白砂糖在面包中的使用,能够提高面包的营养价值,符合健康食品的发展趋势。(The invention discloses a medicine-food homologous Chinese herbal medicine formula for making bread instead of white granulated sugar, which is prepared from a codonopsis pilosula extract, a polygonatum sibiricum extract and a rose extract according to a mass ratio of 3: 3: (2-6), mixing the codonopsis pilosula water extract, the sealwort water extract and the rose water extract contained in the formula according to different proportions, adding the mixture according to 4% of the total weight of bread making raw material high-gluten flour, and making the bread without adding white granulated sugar. The formula provided by the invention is used for making bread, the specific volume and the taste of the bread are not influenced, the use of white granulated sugar in the bread is avoided, the nutritive value of the bread can be improved, and the bread conforms to the development trend of healthy food.)

1. A medicine-food homologous Chinese herbal medicine formula for replacing white granulated sugar to make bread is characterized by comprising a codonopsis pilosula extract, a polygonatum sibiricum extract and a rose extract according to a mass ratio of 3: 3: (2-6) mixing to obtain the product.

2. The herbal formulation as claimed in claim 1, wherein the extracts of Codonopsis pilosula, Polygonati officinalis rhizoma and Rosa rugosa are obtained by extracting with water.

3. Bread made by using a medicinal and edible Chinese herbal medicine formula instead of white granulated sugar is characterized by being prepared from the following raw materials in parts by weight: 1200 parts of high gluten flour 1100-containing materials, 10.5-18.9 parts of radix codonopsis extracts, 10.5-18.9 parts of rhizoma polygonati extracts, 10.5-25.2 parts of rose extracts, 14-16 parts of yeast, 46-50 parts of milk powder, 18-20 parts of salt, 110 parts of butter 105-containing materials and 720 parts of water 700-containing materials.

4. The bread made by using the medicinal and edible Chinese herbal medicine formula instead of white granulated sugar according to claim 3, is characterized by being prepared from the following raw materials in parts by weight: 1112 parts of strong flour, 11.6 parts of codonopsis pilosula extract, 11.6 parts of rhizoma polygonati extract, 23.1 parts of rose extract, 15.2 parts of yeast, 48.9 parts of milk powder, 19.5 parts of salt, 107 parts of butter and 711 parts of water.

5. The bread made by using the medicinal and edible Chinese herbal medicine formula instead of white granulated sugar according to claim 3, is characterized by being prepared from the following raw materials in parts by weight: 1156 parts of strong flour, 16.7 parts of codonopsis pilosula extract, 16.7 parts of rhizoma polygonati extract, 11.1 parts of rose extract, 15.2 parts of yeast, 48.9 parts of milk powder, 19.5 parts of salt, 107 parts of butter and 711 parts of water.

6. The bread made by using a medicinal and edible Chinese herbal medicine formula to replace white granulated sugar according to claim 3, wherein the sum of the mass of the codonopsis pilosula extract, the mass of the rhizoma polygonati extract and the mass of the rose extract is controlled to be 3.8-4.2% of the mass of the high gluten flour.

7. Use of the medicinal and edible Chinese herbal medicine formula for making bread instead of white granulated sugar according to any one of claims 1 to 6 in the preparation of baked food such as bread.

8. A method for preparing bread made of the medicinal and edible Chinese herbal medicine formula instead of white granulated sugar according to any one of claims 3 to 6, characterized by comprising the following steps:

(1) kneading: weighing high gluten flour, Chinese herbal medicine extract, yeast, milk powder, salt and water according to a formula, putting into a stirrer, stirring at a low speed until no powdery substance exists, then stirring at a high speed until dough is smooth, adding butter, stirring at a low speed until no butter block exists, and continuously stirring at a high speed until the dough has glossy surface, is not sticky and can be pulled out to obtain a light-permeable gluten film;

(2) primary fermentation: fermenting the prepared dough for 20-25 min at 28-30 deg.C and 70-80% relative humidity until the dough expands to 1.1-1.5 times the original dough volume;

(3) cutting and rounding: taking out the large dough which is fermented once, discharging air bubbles, dividing the large dough into 245-;

(4) and (3) secondary fermentation: fermenting the kneaded dough for 20-25 min at 28-30 deg.C and 70-80% relative humidity until the dough expands to 1.2-1.4 times the original dough volume;

(5) primary shaping: rolling the dough into a strip shape by using a rolling pin, so that the surface of the dough is smooth and has no air bubbles, and rolling the dough along the strip direction of the dough, turning the dough and rolling the dough;

(6) and (3) fermenting for the third time: fermenting the dough shaped for the first time for 20-25 min at 28-30 deg.C and 70% relative humidity until the dough expands to 1.2-1.4 times the original volume;

(7) secondary shaping: rolling the dough along the strip direction of the dough to ensure that the surface of the dough is smooth and has no air bubbles, and rolling the dough along the strip direction of the dough, turning over and rolling up;

(8) and (4) fermenting for four times: vertically placing the secondarily shaped dough into a toast box, transferring 4 dough in each box to a proofing box for four times of fermentation, wherein the fermentation temperature is 37-39 ℃, the relative humidity is 75-85%, the fermentation time is 45-65 min, and taking out the dough when the dough expands to 80-90% of the volume of the toast box;

(9) baking: setting the primer temperature of the oven at 190-;

(10) cooling, packaging and warehousing: and (4) taking out the baking tray after baking is finished, naturally cooling the baking tray at room temperature, packaging the bread after the bread is cooled, and storing the bread at room temperature.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a medicinal and edible Chinese herbal medicine formula for making bread instead of white granulated sugar.

Background

In recent years, with the economic development and the improvement of living standard of China, people eat a large amount of meat food and sweetmeats, so that obese people increase year by year, and excessive edible sugar also influences the burning of fat in the body, reduces the elasticity of collagen, causes the problems of fat accumulation, rough skin and the like, and can induce diabetes.

White granulated sugar is one of important raw materials for making bread, can provide energy for yeast for fermenting bread, ensures the increase of bread volume, and has the effects of preventing bread from aging, properly reducing bread hardness and the like. The medicinal and edible Chinese herbal medicines such as rhizoma polygonati, codonopsis pilosula and rose are proved to have the effects of bacteriostasis, antioxidation, anti-aging and immunity improvement, can be used as food raw materials for food preparation, can reduce sugar content in food by using the medicinal and edible Chinese herbal medicines as substitutes of white granulated sugar, and can provide physiological functions such as antioxidation and the like for organisms.

Disclosure of Invention

The invention aims to make up the defects of the prior art and provides a medicinal and edible Chinese herbal medicine formula for making bread instead of white granulated sugar.

In order to achieve the above object, the present invention provides the following technical solutions:

a medicine-food homologous Chinese herbal medicine formula for replacing white granulated sugar to make bread is prepared from a codonopsis pilosula extract, a polygonatum sibiricum extract and a rose extract according to a mass ratio of 3: 3: (2-6) mixing to obtain the product.

Further, the codonopsis pilosula extract, the sealwort extract and the rose extract are all obtained by using water as an extraction solvent.

The invention also provides bread made of medicinal and edible Chinese herbal medicine formula instead of white granulated sugar, which is prepared from the following raw materials in parts by weight: 1200 parts of high gluten flour 1100-containing materials, 10.5-18.9 parts of radix codonopsis extracts, 10.5-18.9 parts of rhizoma polygonati extracts, 10.5-25.2 parts of rose extracts, 14-16 parts of yeast, 46-50 parts of milk powder, 18-20 parts of salt, 110 parts of butter 105-containing materials and 720 parts of water 700-containing materials.

Preferably, the bread made by using the medicinal and edible Chinese herbal medicine formula to replace white granulated sugar is prepared from the following raw materials in parts by weight: 1112 parts of strong flour, 11.6 parts of codonopsis pilosula extract, 11.6 parts of rhizoma polygonati extract, 23.1 parts of rose extract, 15.2 parts of yeast, 48.9 parts of milk powder, 19.5 parts of salt, 107 parts of butter and 711 parts of water.

Preferably, the bread made by using the medicinal and edible Chinese herbal medicine formula to replace white granulated sugar is prepared from the following raw materials in parts by weight: 1156 parts of strong flour, 16.7 parts of codonopsis pilosula extract, 16.7 parts of rhizoma polygonati extract, 11.1 parts of rose extract, 15.2 parts of yeast, 48.9 parts of milk powder, 19.5 parts of salt, 107 parts of butter and 711 parts of water.

Further, the sum of the mass of the codonopsis pilosula extract, the mass of the rhizoma polygonati extract and the mass of the rose extract is controlled to be 3.8-4.2% of the mass of the strong flour.

The invention also aims to provide application of the medicinal and edible Chinese herbal medicine formula for preparing bread instead of white granulated sugar in preparation of baked foods such as bread.

Further, the preparation method of the bread made by using the medicinal and edible Chinese herbal medicine formula to replace white granulated sugar comprises the following steps:

(1) kneading: weighing high gluten flour, Chinese herbal medicine extract, yeast, milk powder, salt and water according to a formula, putting into a stirrer, stirring at a low speed until no powdery substance exists, then stirring at a high speed until dough is smooth, adding butter, stirring at a low speed until no butter block exists, and continuously stirring at a high speed until the dough has glossy surface, is not sticky and can be pulled out to obtain a light-permeable gluten film;

(2) primary fermentation: fermenting the prepared dough for 20-25 min at 28-30 deg.C and 70-80% relative humidity until the dough expands to 1.1-1.5 times the original dough volume;

(3) cutting and rounding: taking out the large dough which is fermented once, discharging air bubbles, dividing the large dough into 245-;

(4) and (3) secondary fermentation: fermenting the kneaded dough for 20-25 min at 28-30 deg.C and 70-80% relative humidity until the dough expands to 1.2-1.4 times the original dough volume;

(5) primary shaping: rolling the dough into a strip shape by using a rolling pin, so that the surface of the dough is smooth and has no air bubbles, and rolling the dough along the strip direction of the dough, turning the dough and rolling the dough;

(6) and (3) fermenting for the third time: fermenting the dough shaped for the first time for 20-25 min at 28-30 deg.C and 70% relative humidity until the dough expands to 1.2-1.4 times the original volume;

(7) secondary shaping: rolling the dough along the strip direction of the dough to ensure that the surface of the dough is smooth and has no air bubbles, and rolling the dough along the strip direction of the dough, turning over and rolling up;

(8) and (4) fermenting for four times: vertically placing the secondarily shaped dough into a toast box, transferring 4 dough in each box to a proofing box for four times of fermentation, wherein the fermentation temperature is 37-39 ℃, the relative humidity is 75-85%, the fermentation time is 45-65 min, and taking out the dough when the dough expands to 80-90% of the volume of the toast box;

(9) baking: setting the primer temperature of the oven at 190-;

(10) cooling, packaging and warehousing: and (4) taking out the baking tray after baking is finished, naturally cooling the baking tray at room temperature, packaging the bread after the bread is cooled, and storing the bread at room temperature. The invention has the advantages that:

the bread prepared by the medicinal and edible Chinese herbal medicine formula can provide various micromolecular compounds with physiological activity for the bread, does not influence the specific volume and the taste of the bread, can replace white granulated sugar to be applied to the bread, thereby reducing sugar in food, simultaneously providing physiological functions such as oxidation resistance and the like for organisms, and conforming to the development trend of healthy food.

Drawings

Fig. 1 is a diagram of a bread made by using a medicinal and edible Chinese herbal medicine formula instead of white granulated sugar in the embodiment.

Detailed Description

The technical scheme of the invention is further explained by combining the specific examples as follows:

example 1

Bread made by medicinal and edible Chinese herbal medicine formula instead of white granulated sugar and a preparation method thereof are prepared from the following raw materials in parts by weight: 1112 parts of strong flour, 11.6 parts of codonopsis pilosula extract, 11.6 parts of rhizoma polygonati extract, 23.1 parts of rose extract, 15.2 parts of yeast, 48.9 parts of milk powder, 19.5 parts of salt, 107 parts of butter and 711 parts of water.

The preparation method of the bread comprises the following steps:

(1) kneading: weighing high gluten flour, Chinese herbal medicine extract, yeast, milk powder, salt and water according to a formula, putting into a stirrer, stirring at a low speed until no powdery substance exists, then stirring at a high speed until dough is smooth, adding butter, stirring at a low speed until no butter block exists, and continuously stirring at a high speed until the dough has glossy surface, is not sticky and can be pulled out to obtain a light-permeable gluten film;

(2) primary fermentation: fermenting the dough for 20min at 28-30 deg.C and 70% relative humidity until the dough is expanded to 1.1 times of the original dough volume;

(3) cutting and rounding: taking out the large dough which is fermented once, discharging air bubbles, dividing the large dough into 245g of small dough, and rounding to ensure that the surface of the dough is smooth and the internal tissue is more uniform;

(4) and (3) secondary fermentation: fermenting the round dough for 20min at 28 deg.C and 70% relative humidity until the dough is expanded to 1.2 times of the original dough volume;

(5) primary shaping: rolling the dough into a strip shape by using a rolling pin, so that the surface of the dough is smooth and has no air bubbles, and rolling the dough along the strip direction of the dough, turning the dough and rolling the dough;

(6) and (3) fermenting for the third time: fermenting the dough shaped for the first time for 20min at the fermentation temperature of 28 ℃ and the relative humidity of 70% until the dough expands to 1.2 times of the volume of the original dough;

(7) secondary shaping: rolling the dough along the strip direction of the dough to ensure that the surface of the dough is smooth and has no air bubbles, and rolling the dough along the strip direction of the dough, turning over and rolling up;

(8) and (4) fermenting for four times: vertically placing the secondarily shaped dough into a toast box, transferring 4 dough in each box to a proofing box for four times of fermentation, wherein the fermentation temperature is 37 ℃, the relative humidity is 75%, fermenting for 65min, and taking out the dough when the dough expands to 80% of the volume of the toast box;

(9) baking: setting the primer temperature of the oven at 190 ℃ and the flour temperature at 200 ℃, sending the fermented final dough into a preheated oven, and baking for 40 min;

(10) cooling, packaging and warehousing: and (4) taking out the baking tray after baking is finished, naturally cooling the baking tray at room temperature, packaging the bread after the bread is cooled, and storing the bread at room temperature.

The toast prepared according to the formula of example 1 can reach an ideal fermentation volume within 65min of the fourth fermentation, has good internal structure, roughness, color, touch and taste of toast, and has no difference from a control toast prepared by using white granulated sugar without adding a Chinese herbal medicine formula (as shown in figure 1) in terms of bread specific volume and taste.

The internal active ingredients and antioxidant activity of the bread are further measured and characterized by the following methods:

extracting active ingredients from the dried bread with 80% methanol, and directly measuring various active ingredients and antioxidant activity with the extractive solution.

(1) Determination of polysaccharide content in bread extract by phenol-sulfuric acid method

Weighing 20mg of glucose dried at 105 ℃ to constant weight, and adding the glucose into a 500mL volumetric flask to constant volume to prepare a glucose mother liquor with the concentration of 0.04 mg/mL. Taking 0.25mL, 0.5mL, 0.7mL, 1mL, 1.25mL, 1.5mL, 1.75mL and 2.0mL, adding distilled water into a test tube to 2.0mL, adding 1mL of 6% phenol, quickly adding 5.0mL of concentrated sulfuric acid, shaking uniformly, standing for 5min, heating in a boiling water bath for 30min, quickly cooling to room temperature, measuring the absorbance at 490nm, and drawing a standard curve.

Taking 0.1mL of bread extract diluted by 20 times, adding distilled water into a test tube to 2mL, adding 1mL of 6% phenol, quickly adding 5.0mL of concentrated sulfuric acid, shaking uniformly, standing for 5min, heating in a boiling water bath for 30min, quickly cooling to room temperature, measuring a light absorption value at 490nm, detecting the polysaccharide content in the bread extract, and finally expressing in a mode that the polysaccharide content in each gram of bread sample is equivalent to the content of mg of glucose.

And (3) measuring results: the bread made in example 1 had a polysaccharide content of 9.73mg/g, and the bread made with white granulated sugar had a polysaccharide content of 10.94mg/g without any additional Chinese herbal medicine. Therefore, the Chinese herbal medicine sugar replacing formula can effectively reduce the glucose content in the bread.

(2) Determination of antioxidant active substance content in bread extract by DPPH method

1, 1-diphenyl-2-trinitrophenylhydrazine (DPPH) 15mg was accurately weighed and dissolved in 100mL of ethanol to prepare a DPPH solution. Mixing 100 μ L bread extract and 100 μ L DPPH in dark for 30min, reading at 515nm with enzyme labeling instrument, and calculating the percentage of DPPH free radicals removed by bread extract with distilled water as blank control group. The results showed that the bread extract prepared in example 1 had a DPPH radical scavenging rate of 42.35%, and the bread extract prepared from white granulated sugar had a DPPH radical scavenging rate of 28.35%.

(3) Determination of polyphenol content in bread extract by adopting Fulin phenol method

Putting 50 μ L of bread extract into 96-well plate, adding 50 μ L of distilled water and 20 μ L of Folin phenol reagent (2N), reacting in dark for 5min, adding 100 μ L of 20% sodium carbonate, reacting in dark for 30min, and reading at 730nm with enzyme-labeling instrument. The total phenol content in the bread was determined using catechin as a standard, and the final result was expressed in such a manner that the polyphenol content per g of bread sample corresponded to the catechin content in mg. The results show that the polyphenol content in the bread of example 1 was 0.3569mg/g, and the polyphenol content in the bread made from white granulated sugar was 0.1109 mg/g.

Example 2

Bread made by medicinal and edible Chinese herbal medicine formula instead of white granulated sugar and a preparation method thereof are prepared from the following raw materials in parts by weight: 1156 parts of strong flour, 16.7 parts of codonopsis pilosula extract, 16.7 parts of rhizoma polygonati extract, 11.1 parts of rose extract, 15.2 parts of yeast, 48.9 parts of milk powder, 19.5 parts of salt, 107 parts of butter and 711 parts of water.

The preparation method of the bread comprises the following steps:

(1) kneading: weighing high gluten flour, Chinese herbal medicine extract, yeast, milk powder, salt and water according to a formula, putting into a stirrer, stirring at a low speed until no powdery substance exists, then stirring at a high speed until dough is smooth, adding butter, stirring at a low speed until no butter block exists, and continuously stirring at a high speed until the dough has glossy surface, is not sticky and can be pulled out to obtain a light-permeable gluten film;

(2) primary fermentation: fermenting the prepared dough for 25 min at the fermentation temperature of 30 ℃ and the relative humidity of 80% until the dough is expanded to 1.5 times of the volume of the original dough;

(3) cutting and rounding: taking out the large dough which is fermented once, discharging air bubbles, dividing the large dough into 255g of small dough, and rounding to ensure that the surface of the dough is smooth and the internal tissue is more uniform;

(4) and (3) secondary fermentation: fermenting the round dough for 25 min at the fermentation temperature of 30 ℃ and the relative humidity of 80% until the dough expands to 1.4 times of the volume of the original dough;

(5) primary shaping: rolling the dough into a strip shape by using a rolling pin, so that the surface of the dough is smooth and has no air bubbles, and rolling the dough along the strip direction of the dough, turning the dough and rolling the dough;

(6) and (3) fermenting for the third time: fermenting the dough shaped for the first time for 25 min at the fermentation temperature of 30 ℃ and the relative humidity of 70% until the dough expands to 1.4 times the volume of the original dough;

(7) secondary shaping: rolling the dough along the strip direction of the dough to ensure that the surface of the dough is smooth and has no air bubbles, and rolling the dough along the strip direction of the dough, turning over and rolling up;

(8) and (4) fermenting for four times: vertically placing the secondarily shaped dough into a toast box, transferring 4 dough in each box to a proofing box for four times of fermentation, wherein the fermentation temperature is 39 ℃, the relative humidity is 85%, the fermentation is carried out for 65min, and the dough is taken out when the dough expands to 90% of the volume of the toast box;

(9) baking: setting the primer temperature of the oven at 195 ℃ and the flour temperature at 205 ℃, sending the fermented final dough into a preheated oven, and baking for 45 min;

(10) cooling, packaging and warehousing: and (4) taking out the baking tray after baking is finished, naturally cooling the baking tray at room temperature, packaging the bread after the bread is cooled, and storing the bread at room temperature.

The toast prepared according to the formula of example 2 can reach an ideal fermentation volume within 65min of the fourth fermentation, has good internal structure, roughness, color, touch and taste of toast, and has no difference from a control toast prepared by using white granulated sugar without adding a Chinese herbal medicine formula in terms of bread specific volume and taste.

Comparative example 1

The raw materials comprise:

1156 parts of strong flour, 44.5 parts of codonopsis pilosula extract, 15.2 parts of yeast, 48.9 parts of milk powder, 19.5 parts of salt, 107 parts of butter and 711 parts of water.

The preparation method of the medicinal and edible series of Chinese herbal medicine toast is the same as the embodiment 1.

Prepared according to the formulation of comparative example 1, toasted bread did not reach the ideal fermentation volume within 65min of the fourth fermentation.

Comparative example 2

The raw materials comprise:

1156 parts of strong flour, 44.5 parts of rhizoma polygonati extract, 15.2 parts of yeast, 48.9 parts of milk powder, 19.5 parts of salt, 107 parts of butter and 711 parts of water.

The preparation method of the medicinal and edible series of Chinese herbal medicine toast is the same as the embodiment 1.

Prepared according to the formulation of comparative example 2, toasted bread did not reach the ideal fermentation volume within 65min of the fourth fermentation.

Comparative example 3

The raw materials comprise:

1156 parts of strong flour, 44.5 parts of rose extract, 15.2 parts of yeast, 48.9 parts of milk powder, 19.5 parts of salt, 107 parts of butter and 711 parts of water.

The preparation method of the medicinal and edible series of Chinese herbal medicine toast is the same as the embodiment 1.

Prepared according to the formulation of comparative example 3, toasted bread did not reach the ideal fermentation volume within 65min of the fourth fermentation.

Through the comparison tests, the aim of making toast bread by replacing white granulated sugar can be achieved by preparing the bread according to the formulas of the examples 1 and 2, and the functionality of the bread is enriched to a certain extent. Therefore, specific Chinese herbal medicine water extracts of codonopsis pilosula, rhizoma polygonati and rose are adopted, wherein the weight ratio of codonopsis pilosula to polygonatum to rose is 3: 3: 2-1: 1: 2, the additive is added according to the proportion range of about 4 percent of the mass of the strong flour, and can replace white granulated sugar to ensure that the toast is normally fermented.

The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.