CN103947710B - A kind of preparation method of longan dietary fiber bread - Google Patents
A kind of preparation method of longan dietary fiber bread Download PDFInfo
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Abstract
The invention belongs to food processing technology field.Especially there is a preparation method for the bread of special health care, specifically comprise the following steps: first take a certain amount of longan dietary fiber, yeast, lactic acid bacteria, koji, glucose oxidase, cellulase, zytase and traditional bread needed raw material; Then modulate dough, the various raw materials taken all are dropped into and adjusts in powder cylinder, stir, make it steps such as mixing.The present invention changes the interpolation of dietary fiber in the past and causes the fermenting property of dough and baking performance$ to produce changing, the bread taking prior art to make is had peculiar smell, mouthfeel are more coarse, color comparatively secretly, uneven, the flexibility of smaller volume, pore and logy problem.The bread epidermis that the present invention prepares is smooth, flawless, in brown color, bag heart glossiness is good, and pore is fine and closely woven, even, and inclusion is soft, and elasticity is strong, is rich in longan dietary fiber, and has dense fermenting aroma and wheat fragrance, delayed the aging of bread.
Description
Technical field
The invention belongs to food processing technology field.Especially one has special health care, is very suitable for the elderly, the preparation method of bread that women and children eat, is specially a kind of preparation method of longan dietary fiber bread.
Background technology
Bread is that one makes and the food heating and make of five cereals (being generally wheat class) abrasive dust.Take wheat flour as primary raw material, with yeast, egg, grease, kernel etc. for auxiliary material, adding water is modulated into dough, by fermentation, integer, shaping, bake, bakery product that the process such as cooling processes.One of staple food of liking of people, nutritious, but the raw material of common bread is generally flour, sucrose, edible salt, milk powder, shortening and water, and leavening is single yeast.Its preparation method is very ripe, and techniqueflow is as Fig. 3:
The health of dietary fiber to the mankind has positive effect, is preventing human intestines and stomach's tract disease and is safeguarding prominent function in gastrointestinal health.But the dietary fiber content in common bread can not meet the demand of human body far away.And adopt conventional method to add dietary fiber, dough fermentation performance and baking performance$ can be caused to produce change, the bread taking prior art to make is had peculiar smell, mouthfeel are more coarse, color is comparatively dark, smaller volume, pore are uneven, flexibility and elasticity not enough, be difficult to obtain liking of people.
Longan, also known as longan, its fruit is treasure in fruit, containing the nutrition that multivitamin, mineral matter, protein, fat and fructose etc. are useful to human body.Dried longan pulp has bushing spleen, replenishing qi and blood effect, is a kind of more satisfactory Chinese medicine.Longan shell is also good medicine simply, and taste is sweet, warm in nature, nontoxic, having the effect of loose evil, the hearing-improing and eyesight improving that dispels the wind, and also can control the disease such as dizzy of having a guilty conscience, be a kind of material with higher medical value.And the longan output of China and cultivated area occupy first place in the world, annual a large amount of longan shells are abandoned by as refuse, and real is unfortunate.Longan shell contains abundant dietary fiber, eats if its dietary fiber can be put into bread, then people can be made to obtain, and more dietary fibers and longan shell bring that other is specifically functional.
Summary of the invention
The present invention is just for above technical problem, there is provided and can prepare that epidermis is smooth, flawless, in brown color, bag heart glossiness is good, pore is fine and closely woven, even, inclusion is soft, elasticity is strong, and tool is by the preparation method of a kind of longan dietary fiber bread of dense fermenting aroma and wheat fragrance, and this method can delay the aging of bread simultaneously.
Concrete technical scheme of the present invention is as follows:
A preparation method for longan dietary fiber bread, comprises the following steps:
Batching: in mass percentage, take the longan dietary fiber accounting for total raw material mass percentage 5%-6%, the yeast of 0.8%-1%, the lactic acid bacteria of 0.05%-0.07%, the koji of 0.4%-0.6%, the glucose oxidase of 0.015 ‰-0.020 ‰, the cellulase of 0.015 ‰-0.020 ‰, the zytase of 0.020 ‰-0.030 ‰ and traditional bread needed raw material;
Modulation dough: the traditional bread needed raw material, longan dietary fiber, leavening and the enzyme preparation that take all are dropped into and adjusts in powder cylinder, stir, make it to mix; Then by material: water (mass ratio)=2:1 adds water, stir 8-12min, during incomplete fragmentary dough to be formed, add salt and shortening, continue to be stirred to that dough surface drying is bright and clean, elasticity is good;
Piecemeal rubbing: the dough modulated is divided into rapidly single face base, then face semifinished product is twisted into ball;
Proof: proofed by the face base rubbed with the hands, control temperature is 34 DEG C-36 DEG C, and relative humidity is 80-85%, and the time is 1h-1.2h;
Baking: by the dough proofed to get angry be 180 DEG C-190 DEG C, lower fire is 200 DEG C-225 DEG C, relative humidity is come out of the stove after baking 10-15min under the condition of 70-80%, then rapid in surface brush one deck stand oil;
Cooling, packaging: carry out packing when the central temperature of bread is cooled to 35-37 DEG C.
Tradition bread needed raw material can carry out proportioning according to GB or enterprise's mark, also can, according to following recommendation proportion ingredient, namely with parts by weight be: Self-raising flour 1000 parts, sucrose 80 parts, edible salt 12 parts, milk powder 40 parts, shortening 30 parts.
Good effect of the present invention is embodied in:
(1), with the addition of longan dietary fiber, make bread flavor variation;
(2), change dietary fiber in the past interpolation and cause the fermenting property of dough and baking performance$ to produce changing, the bread taking prior art to make is had peculiar smell, mouthfeel are more coarse, color comparatively secretly, uneven, the flexibility of smaller volume, pore and logy problem.Prepare that epidermis is smooth, flawless, in brown color, bag heart glossiness is good, and pore is fine and closely woven, even, inclusion is soft, and elasticity is strong, presses and restores fast bread;
(3) preparation method, in the present invention has also delayed the aging of bread, while having enriched bread taste, makes it have dense fermenting aroma and wheat fragrance.
Accompanying drawing explanation
Fig. 1 is longan dietary fiber preparation technology schematic flow sheet in the present invention;
Fig. 2 is overall flow schematic diagram of the present invention
Fig. 3 is common bread techniqueflow schematic diagram
Detailed description of the invention
In the present invention, the preparation method of longan dietary fiber is as follows:
The preparation of longan dietary fiber adopts fermentable assisted Extraction to follow the example of.This method has published paper (fermentable longan shell produces the research of highly-water-soluble dietary fiber, and China brewages, 2011, (10): 61-63).
Longan dietary fiber preparation technology flow process is as Fig. 1: specifically comprise the following steps:
(1) longan shell drying, pulverizing: get longan shell and dry about 12h in about 60 DEG C, then pulverize with pulverizer and cross 40 mesh sieves.
(2) condiment: longan shell powder 150-300g and farina 50g, with water 1000mL spice, and adds a certain amount of inorganic salts and Tween-80, is configured to liquid fermentation medium.
(3) tinning and sterilizing: get 115mL liquid fermentation medium and be loaded in 250ml triangular flask, 6 layers of gauze thickness sealing, 121 DEG C of sterilizing 20min.
(4) actication of culture: picking spore accesses in dull and stereotyped activation medium from slant medium, cultivates 24h for 30 DEG C.
(5) preparation of seed liquor: picking spore access seed culture medium from plating medium, 30 DEG C of n shaken cultivation 24h ~ 26h.
(6) primary fermentation: by the seed liquor of about 11% access fermentation medium, cultivate about 102h in shaking table at 33 DEG C.
(7) after fermentation: by the culture medium through primary fermentation, adjust ph is about 5.5, temperature, and the cellulase utilizing primary fermentation to produce carries out enzyme digestion reaction, and reaction temperature is about 50 DEG C, and fermentation time is about 58h.
(8) rinsing: by the former slurry filtration fermented, filter residue circulating water rinsing 2 times, then adjusts pH to neutral with Na2CO3 solution.
(9) homogeneous: the filter residue after rinsing, adds hot boiling water, stirs to be in harmonious proportion and evenly carries out homogeneous.
The dietary fiber utilizing longan shell to prepare voluntarily is added in bread raw materials by the present invention, use multiple ferment-fermented and in conjunction with multiple processing with enzyme preparation, through raw material mixing, dough preparing, piecemeal rubbing, to proof and the technique such as baking makes the bread being rich in longan dietary fiber.Technological process is as shown in Figure 2:
Longan dietary fiber breadmaking process:
Batching: by following weight weighing, Self-raising flour 1000 parts, sucrose 80 parts, edible salt 12 parts, milk powder 40 parts, shortening 30 parts, water are appropriate;
Then according to mass percentage meter, take the longan dietary fiber accounting for total raw material 5%-6%, multiple leavening and multiple enzyme preparation, wherein in multiple leavening, yeast is 0.8%-1%, lactic acid bacteria is 0.05%-0.07%, and koji is 0.4%-0.6%, and in multiple enzyme preparation, glucose oxidase is 0.015 ‰-0.020 ‰, cellulase is 0.015 ‰-0.020 ‰, and zytase is 0.020 ‰-0.030 ‰.Above raw material is commercially available prod.
Modulation dough: by the Self-raising flour, sucrose, the milk powder that take, longan dietary fiber, multiple leavening and multiple enzyme preparation drop into be adjusted in powder cylinder, stirs, makes it to mix; Then add required moisture, stir 8-12min, during incomplete fragmentary dough to be formed, add salt and shortening, continue to be stirred to that dough surface drying is bright and clean, elasticity is good;
Piecemeal rubbing: the face base dough modulated being divided into 95-100g/, splitting speed wants fast, to ensure that larger change does not occur humiture.Then face semifinished product being twisted into ball makes face block profile rule, smooth surface, interior tissue even.Rub bowlder with the hands, must rub with the hands, rub with the hands in fact, to prevent the phenomenon such as layering and bubble;
Proof: the face base rubbed with the hands is put into proofing box and proofs, control temperature is 34 DEG C-36 DEG C, and relative humidity is 80-85%, and the time is 1h-1.2h; Base substrate amasss and expand into original 3 ~ 4 times face to face, and any surface finish, when having a small translucent bubble.
Baking: by the dough proofed to get angry be 180 DEG C-190 DEG C, lower fire is 200 DEG C-225 DEG C, relative humidity is after baking 10-15min under the condition of 70-80%, comes out of the stove when its surface is in brown or purplish red.After coming out of the stove, rapidly at surface brush one deck stand oil, in case product dehydration drying shrinkage, bread can be made again to possess gloss.
Cooling, packaging: carry out packing when the central temperature of bread is cooled to 35-37 DEG C.So both can prevent that condensed water caused to go mouldy, moisture can be suppressed again to continue the product drying shrinkage caused that scatters and disappears.
(1) bread scoring is formulated according to the Chinese Academy of Agricultural Sciences " baking quality of bread standards of grading " carry out, total score 100 points, loaf volume 35 points, surface color 5 points, epidermis quality and loaf shape 5 points, crumb color and luster 5 points, smoothness 10 points, texture structure 25 points, flexible 10 points of bullet, mouthfeel 5 points.Loaf volume measures and adopts vegetable seed method.(2) bread staling measures: house 0d with Texture instrument respectively by under room temperature, the bread of 1d, 2d, 3d, 4d, 5d, 6d, 7d carries out bag heart hardness determination, and hardness shows that more greatly degree of aging is higher.
The longan dietary fiber bread that above-mentioned preparation method prepares changes the interpolation of dietary fiber in the past and causes the fermenting property of dough and baking performance$ to produce changing, the bread taking prior art to make is had peculiar smell, mouthfeel are more coarse, color comparatively secretly, uneven, the flexibility of smaller volume, pore and logy problem.The bread epidermis prepared is smooth, flawless, in brown color, bag heart glossiness is good, and pore is fine and closely woven, even, and inclusion is soft, and elasticity is strong, has dense fermenting aroma and wheat fragrance, and the aging of bread is delayed simultaneously.
In order to make object of the present invention, technical scheme and advantage clearly understand, below in conjunction with detailed description of the invention, the present invention is described in further detail, but this should be interpreted as that the scope of the above-mentioned theme of the present invention is only limitted to following embodiment.Without departing from the idea case in the present invention described above, according to ordinary skill knowledge and customary means, make various replacement and change, all should comprise within the scope of the invention.
Embodiment 1:
In mass percentage, the longan dietary fiber added in traditional bread raw materials is 6%, yeast is 0.9%, lactic acid bacteria is 0.06%, koji is 0.6%, glucose oxidase is 0.018 ‰, cellulase is 0.020 ‰ and zytase when being 0.025 ‰, longan dietary fiber bread is prepared according to above method, the quality of gained bread is the highest (being 98.2 points), Degree of Ageing is also minimum, and the hard-hearted degree of the average packet in the 1d-7d storage phase is 451g.Loaf volume reaches 877ml
3, epidermis is smooth, flawless, in brown color; Bag heart glossiness is good; Bread pore is fine and closely woven, even; Inclusion is soft, and elasticity is strong, presses and restores soon.Bread has dense fermenting aroma and wheat fragrance.
Embodiment 2:
In mass percentage, add in traditional bread raw materials longan dietary fiber be 5.5%, yeast is 0.9%, lactic acid bacteria is 0.07%, koji is 0.6%, glucose oxidase is 0.015 ‰, cellulase be 0.020 ‰ and zytase be 0.020 ‰, longan dietary fiber bread is prepared according to the preparation method in embodiment, the quality of gained bread better (being 96 points), Degree of Ageing is also smaller, and the hard-hearted degree of the average packet in the 1d-7d storage phase is 465g.Loaf volume reaches 869ml
3, epidermis is smooth, flawless, in brown color; Bag heart glossiness is good; Bread pore is fine and closely woven, even; Inclusion is soft, and elasticity is strong, presses and restores soon.Bread has dense fermenting aroma and wheat fragrance.
Embodiment 3:
In mass percentage, the longan dietary fiber added in traditional bread raw materials is 6%, yeast is 0.8%, lactic acid bacteria is 0.07%, koji is 0.5%, glucose oxidase is 0.015 ‰, cellulase be 0.018 ‰ and zytase be 0.030 ‰, longan dietary fiber bread is prepared according to the preparation method in embodiment, the quality of gained bread better (being 96.5 points), Degree of Ageing is also smaller, and the hard-hearted degree of the average packet in the 1d-7d storage phase is 460g.Loaf volume reaches 870ml
3, epidermis is smooth, flawless, in brown color; Bag heart glossiness is good; Bread pore is fine and closely woven, even; Inclusion is soft, and elasticity is strong, presses and restores soon.Bread has dense fermenting aroma and wheat fragrance.
Comparative example 1
For embodiment 2, keep the condition preparing longan dietary fiber bread constant, only change the adding proportion of longan dietary fiber, following percentage sign all represents the mass percentage of total raw material shared by it, studies the change (3.5%-7.5%) of its addition to the impact of Bread Quality.Result of study is in table 1: when dietary fiber addition lower than 6.0% time, bread slightly declines, from 3.5% time 96.7 points slightly drop to 6.0% time 95.8 points.But when dietary fiber addition has exceeded after 6.0%, bread obviously reduces, and when its addition is 6.5%, 7.0% and 7.5%, bread is reduced to 94.3 points, 90.7 points and 85.1 points respectively.This may be because: excessive longan dietary fiber destroys starch-gluten tissue, changes gas expansion direction in the process of curing, make texture of loaf structure uneven, there is the phenomenons such as macroscopic void, thus affect bread.In order to not only increase bread longan dietary fiber content, but also keep the quality of bread, researcher thinks that the adding proportion of longan dietary fiber is most suitable at 5.0%-6.0%.
Table 1. longan dietary fiber addition is on the impact of bread
| Longan dietary fiber amount/% | 3.5 | 4.0 | 4.5 | 5.0 | 5.5 | 6.0 | 6.5 | 7.0 | 7.5 |
| Bread/point | 96.7 | 96.5 | 96.4 | 96.2 | 96.0 | 95.8 | 94.3 | 90.7 | 85.1 |
Comparative example 2:
For embodiment 2, keep the condition preparing longan dietary fiber bread constant, only change the adding proportion of yeast, following percentage sign all represents the mass percentage of total raw material shared by it, studies the change (0.5%-1.3%) of its addition to the impact of Bread Quality.Result of study is in table 2: when inoculum of dry yeast is at 0.5%-0.8%, bread improves gradually, from 0.5% time 89.9 points rise to 0.8% time 96.5 points.When inoculum of dry yeast is at 0.8%-1.0%, bread remains unchanged, and is 96.0 points.After inoculum of dry yeast has exceeded 1%, bread has been deteriorated gradually, and when its addition is 1.1%, 1.2% and 1.3%, bread drops to 95.0 points, 93.2 points and 90.1 points respectively.Its reason may be: in bread making process, and saccharomycete plays an important role, and it can make dough enlarged volume, short texture, promotes the maturation of dough, changes product special flavour, increases the nutritive value of bread.But excessive yeast can cause gluten network to hold gas to die down, superpower product alcohol ability makes bread produce strange taste, and bread is declined.Therefore, researcher thinks that yeast adding proportion is most suitable at 0.8%-1.0%.
Table 2. inoculum of dry yeast is on the impact of bread
| Yeast amount/% | 0.5 | 0.6 | 0.7 | 0.8 | 0.9 | 1.0 | 1.1 | 1.2 | 1.3 |
| Bread/point | 89.9 | 93.7 | 95.0 | 96.0 | 96.0 | 96.0 | 95.0 | 93.2 | 90.1 |
Comparative example 3
For embodiment 2, keep the condition preparing longan dietary fiber bread constant, only change the adding proportion of lactic acid bacteria, following percentage sign all represents the mass percentage of total raw material shared by it, studies the change (0.02%-0.1%) of its addition to the impact of Bread Quality.Result of study is in table 3: when lactic acid bacteria addition is at 0.02%-0.05%, bread improves gradually, from 0.02% time 90.6 points rise to 0.05% time 96.0 points.When lactic acid bacteria addition is at 0.05%-0.07%, bread remains unchanged substantially, is 95.8 points-96.0 points.After lactic acid bacteria addition has exceeded 0.07%, bread has been deteriorated on the contrary gradually, and when its addition is 0.08%, 0.09% and 0.1%, bread drops to 94.9 points, 92.0 points and 89.4 points respectively.Its reason may be: lactobacillus-fermented produces the organic acids such as lactic acid, not only can improve the fermenting property of dough, and can increase the fragrance of bread, but excessive lactic acid bacteria causes dough acidity too low, destroy the network structure of gluten, dough is not easy to expand and be shaped, and affects the smell of bread.Therefore, researcher thinks that the addition that lactic acid bacteria is suitable for is 0.05%-0.07%.
Table 3. lactic acid bacteria addition is on the impact of Bread Quality
| Lactic acid bacteria % | 0.02 | 0.03 | 0.04 | 0.05 | 0.06 | 0.07 | 0.08 | 0.09 | 0.1 |
| Bread/point | 90.6 | 92.1 | 94.8 | 96.0 | 95.8 | 96.0 | 94.9 | 92.0 | 89.4 |
Comparative example 4:
For embodiment 2, keep the condition preparing longan dietary fiber bread constant, only change the adding proportion of koji, following percentage sign all represents the mass percentage of total raw material shared by it, studies the change (0.1%-0.9%) of its addition to the impact of Bread Quality.Result of study is in table 4: when koji addition is at 0.1%-0.4%, bread improves gradually, from 0.1% time 88.9 points rise to 0.04% time 95.8 points.When koji addition is at 0.4%-0.6%, bread product remain unchanged substantially, are 95.8 points-96.2 points.After koji addition has exceeded 0.6%, bread has been deteriorated gradually, and when its addition is 0.7%, 0.8% and 0.9%, bread drops to 94.7 points, 91.5 points and 88.0 points respectively.Its reason may be: in dough fermentation process, and the head mold in koji can secrete abundant amylase, and enzymolysis generates the flavour scoring that glucide adds bread.Root enzyme can also secreting acidic protease, zymase, and can act on corresponding composition further and produce metabolin, in addition, the multiple organic acid such as secreted lactic acid, butanedioic acid and ethanol etc., these products can strengthen the local flavor of steamed bun.If but the addition of koji is excessive, the excessive amylase produced makes enzyme digestion reaction too strong, reduce starch-hydrocolloid, increased pressure is impatient at because inner texture is too soft when steaming, spilehole is broken into atmospheric air chamber, make gas overflowing and larger volume cannot be supported, finally making loaf volume too small; Simultaneously, in fermentation with steam in process and cut off too many starch molecular chain, producing a large amount of is the dextrin of unit by several glucose, so that the remainder be not applied is not enough in gelatinization process in conjunction with moisture in dough, bread viscous is made to spend height, mouthfeel is bad, thus reduces the quality of bread.Therefore, researcher thinks that the addition that koji is suitable for is 0.4%-0.6%.
Table 4. koji addition is on the impact of Bread Quality
| Koji % | 0.1 | 0.2 | 0.3 | 0.4 | 0.5 | 0.6 | 0.7 | 0.8 | 0.9 |
| Bread/point | 88.9 | 90.7 | 93.8 | 95.8 | 96.2 | 96.0 | 94.7 | 91.5 | 88.0 |
Comparative example 5
For embodiment 2, keep the condition preparing longan dietary fiber bread constant, only change the adding proportion of glucose oxidase, following percentage sign all represents the mass percentage of total raw material shared by it, studies change (0.002 ‰-0.035 ‰) impact on Bread Quality of its addition.Result of study is in table 5: when glucose oxidase addition is 0.002 ‰-0.015 ‰ time, bread improves gradually, from 0.002 ‰ time 90.7 points rise to 0.015 ‰ time 96.0 points.When glucose oxidase addition is 0.015 ‰-0.020 ‰ time, bread remains unchanged substantially, is 95.8 points-96.0 points.After glucose oxidase addition has exceeded 0.020 ‰, bread has been deteriorated gradually, and when its addition is 0.025 ‰, 0.030 ‰ and 0.035 ‰, bread drops to 94.8 points, 93.9 points and 92.7 points respectively.Its reason may be: glucose oxidase can catalysis facilitate oxygen that glucose oxidase is become gluconic acid, simultaneously Hydrogen Peroxide, and hydrogen peroxide is the active component worked in breadmaking, can strengthen gluten network.The increasing muscle effect of glucose oxidase for gluten network by for the mixed powder dough of longan dietary fiber component heavy damage, particularly important, but after which is beyond that 0.020 ‰, bread air hole structure is started thicker, cause its quality to decline.Therefore researcher thinks that the addition that glucose oxidase is suitable for is 0.015 ‰-0.020 ‰.
Table 5. glucose oxidase addition is on the impact of Bread Quality
| Glucose oxidase ‰ | 0.002 | 0.005 | 0.010 | 0.015 | 0.018 | 0.020 | 0.025 | 0.030 | 0.035 |
| Bread/point | 90.7 | 92.1 | 94.0 | 96.0 | 96.0 | 95.8 | 94.8 | 93.9 | 92.7 |
Comparative example 6
For embodiment 2, keep the condition preparing longan dietary fiber bread constant, only change the adding proportion of cellulase, following percentage sign all represents the mass percentage of total raw material shared by it, studies change (0.002 ‰-0.035 ‰) impact on Bread Quality of its addition.Result of study is in table 6: when cellulase addition is 0.002 ‰-0.015 ‰ time, bread improves gradually, from 0.002 ‰ time 87.7 points rise to 0.015 ‰ time 95.5 points.When cellulase addition is 0.015 ‰-0.020 ‰ time, bread only slightly changes, and is slightly increased to 96.1 points from 95.5 points.After cellulase addition has exceeded 0.020 ‰, bread has remained unchanged substantially.Its reason may be: after adding longan dietary fiber in bread raw materials, destroys starch-gluten tissue, changes gas expansion direction in the process of curing, consequently texture of loaf structure uneven, there is the phenomenons such as macroscopic void, thus influence surface pack arrangement.Add the unformed area of cellulase energy random cutting fibre element polysaccharide chain inside, produce the oligosaccharides of different length and new chain end, reach the object changing cellulosic structure and content.But the Soluble Fiber produced after cellulase effect has diluting effect to mucedin, so cellulase is to bread quality improving limited efficiency, especially after consumption is more than 0.020 ‰, bread substantially no longer changes.Therefore researcher thinks that the addition that cellulase is suitable for is 0.015 ‰-0.020 ‰.
Table 6. cellulase addition is on the impact of Bread Quality
| Cellulase/‰ | 0.002 | 0.005 | 0.010 | 0.015 | 0.018 | 0.020 | 0.025 | 0.030 | 0.035 |
| Bread/point | 87.7 | 90.3 | 94.0 | 95.5 | 95.8 | 96.0 | 96.1 | 96.0 | 95.9 |
Comparative example 7:
For embodiment 2, keep the condition preparing longan dietary fiber bread constant, only change the adding proportion of zytase, following percentage sign all represents the mass percentage of total raw material shared by it, studies change (0.010 ‰-0.045 ‰) impact on Bread Quality of its addition.Result of study is in table 7: when zytase addition is 0.010 ‰-0.020 ‰ time, bread improves gradually, from 0.010 ‰ time 89.3 points rise to 0.020 ‰ time 96.0 points.When zytase addition is 0.020 ‰-0.030 ‰ time, bread is substantially constant, is 95.8 points-96.0 points.After zytase addition has exceeded 0.030 ‰, bread has declined on the contrary gradually, and when its addition is 0.035 ‰, 0.040 ‰ and 0.045 ‰, bread drops to 95.3 points, 94.6 points and 93.9 respectively.Its reason may be: zytase makes the original part xylan degrading spatially hindering gluten network structure to be formed, thus gluten network structure is fully formed, Dough stability time increases, and makes the uniformity raising of loaf volume increase, the improvement of matter structure, crumb.But along with the further increase of zytase addition, xylan excessive degradation, dough becomes stickness, and bread declines.Therefore researcher thinks that the addition that zytase is suitable for is 0.020 ‰-0.030 ‰.
Table 7. zytase addition is on the impact of Bread Quality
| Zytase/‰ | 0.010 | 0.015 | 0.018 | 0.020 | 0.025 | 0.030 | 0.035 | 0.040 | 0.045 |
| Bread/point | 89.3 | 92.5 | 94.4 | 96.0 | 95.8 | 96.0 | 95.3 | 94.6 | 93.9 |
From above example:
1, longan dietary fiber addition is on the impact of bread: the interpolation of longan dietary fiber can reduce the quality of bread.When addition lower than 6.0% time less to bread qualitative effects, when dosage has exceeded 6.0%, bread has obviously declined.The adding proportion of longan dietary fiber is most suitable at 5.0%-6.0%.
2, inoculum of dry yeast is on the impact of bread: inoculum of dry yeast is when 0.5%-0.8%, and bread improves gradually; Inoculum of dry yeast is when 0.8%-1.0%, and bread remains unchanged; After inoculum of dry yeast has exceeded 1%, bread has been deteriorated gradually.Inoculum of dry yeast is most suitable when 0.8%-1.0%.
3, lactic acid bacteria addition is on the impact of bread: lactic acid bacteria addition is when 0.02%-0.05%, and bread improves gradually; Lactic acid bacteria addition is when 0.05%-0.07%, and bread remains unchanged substantially; After lactic acid bacteria addition has exceeded 0.07%, bread has been deteriorated on the contrary gradually.Lactic acid bacteria addition is most suitable when 0.05%-0.07%.
4, koji addition is on the impact of bread: koji addition is when 0.1%-0.4%, and bread improves gradually; Koji addition is when 0.4%-0.6%, and bread product remain unchanged substantially; After koji addition has exceeded 0.6%, bread has been deteriorated gradually.Koji addition is most suitable when 0.4%-0.6%.
5, glucose oxidase addition is on the impact of bread: glucose oxidase addition is 0.002 ‰-0.015 ‰ time, and bread improves gradually; Glucose oxidase addition is 0.015 ‰-0.020 ‰ time, and bread remains unchanged substantially; After glucose oxidase addition has exceeded 0.020 ‰, bread has been deteriorated gradually.Glucose oxidase addition is most suitable 0.015 ‰-0.020 ‰ time.
6, cellulase addition is on the impact of bread: cellulase addition is 0.002 ‰-0.015 ‰ time, and bread improves gradually; Cellulase addition is 0.015 ‰-0.020 ‰ time, and bread only slightly changes; After cellulase addition has exceeded 0.020 ‰, bread has remained unchanged substantially.Cellulase addition is most suitable 0.015 ‰-0.020 ‰ time.
7, zytase addition is on the impact of bread: zytase dosage is 0.010 ‰-0.020 ‰ time, and bread improves gradually; Zytase addition is 0.020 ‰-0.030 ‰ time, and bread is substantially constant; After zytase addition has exceeded 0.030 ‰, bread has declined on the contrary gradually.Zytase addition is most suitable 0.020 ‰-0.030 ‰ time.
The application is by adding longan dietary fiber and other raw material, change the interpolation of dietary fiber in the past and cause the fermenting property of dough and baking performance$ to produce changing, the bread taking prior art to make is had peculiar smell, mouthfeel are more coarse, color comparatively secretly, uneven, the flexibility of smaller volume, pore and logy problem.Prepare that epidermis is smooth, flawless, in brown color, bag heart glossiness is good, and pore is fine and closely woven, even, inclusion is soft, elasticity is strong, press and restore the fast bread being rich in longan dietary fiber; Preparation method in the present invention has also delayed the aging of bread, has enriched bread taste, makes it have dense fermenting aroma and wheat fragrance.
Claims (3)
1. a preparation method for longan dietary fiber bread, is characterized in that comprising the following steps:
Batching: the longan dietary fiber taking the 5%-6% accounting for total raw material mass percentage, the yeast of 0.8%-1%, the lactic acid bacteria of 0.05%-0.07%, the koji of 0.4%-0.6%, the glucose oxidase of 0.015 ‰-0.020 ‰, the cellulase of 0.015 ‰-0.020 ‰, the zytase of 0.020 ‰-0.030 ‰, and Self-raising flour, sucrose, edible salt, milk powder, shortening and water;
Modulation dough: all dropping into having taken Self-raising flour, sucrose, milk powder, longan dietary fiber, leavening and enzyme preparation in tune powder cylinder, stirring, making it to mix; Then the ratio being 2:1 in material and the mass ratio of water adds water, stirs 8-12min, during incomplete fragmentary dough to be formed, adds salt and shortening, continues to be stirred to that dough surface drying is bright and clean, elasticity is good;
Piecemeal rubbing: the dough modulated is divided into rapidly single face base, then face semifinished product is twisted into ball;
Proof: proofed by the face base rubbed with the hands, control temperature, relative humidity and proofing period well, described face base is proofing in process, and control temperature is 34 DEG C-36 DEG C, and relative humidity is 80-85%, and the time is 1h-1.2h;
Baking: come out of the stove after the dough proofed is baked under certain condition, described baking refers to that relative humidity is bake after 10-15min bakes under the condition of 70-80% to come out of the stove by the dough proofed to get angry be 180 DEG C-190 DEG C, lower fire is 200 DEG C-225 DEG C;
Cooling, packaging: carry out packing when the central temperature of bread is cooled to 35-37 DEG C.
2. the preparation method of longan dietary fiber bread according to claim 1, is characterized in that: with parts by weight, Self-raising flour 1000 parts, sucrose 80 parts, edible salt 12 parts, milk powder 40 parts, shortening 30 parts.
3. the preparation method of longan dietary fiber bread according to claim 1, is characterized in that: described in bake after bread come out of the stove after, rapidly at surface brush one deck stand oil.
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