CN110613002A - Natural apple fermentation broth bread and preparation method thereof - Google Patents
Natural apple fermentation broth bread and preparation method thereof Download PDFInfo
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- CN110613002A CN110613002A CN201910891586.8A CN201910891586A CN110613002A CN 110613002 A CN110613002 A CN 110613002A CN 201910891586 A CN201910891586 A CN 201910891586A CN 110613002 A CN110613002 A CN 110613002A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
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Abstract
The invention discloses a natural apple fermentation broth bread and a preparation method thereof. The raw materials of the natural apple fermentation broth bread comprise whole wheat flour, high gluten flour, a natural apple fermentation broth diluent, active dry yeast, salt, a composite dough improver and ice water. The preparation method comprises the steps of preparing the seed dough, preparing the main dough, performing primary proofing on the main dough, performing secondary proofing on the main dough, baking and the like. The bread with the natural apple fermentation liquor obtained by the invention is soft in texture, full in color, fine and smooth in tissue, soft in taste, chewy, mellow in fermentation and fresh in apple flavor; compared with common bread, the shelf life of the bread is prolonged by 5-7 days.
Description
Technical Field
The invention relates to natural apple fermentation broth bread and a preparation method thereof, and belongs to the technical field of bread fermentation.
Background
Baked goods, represented by bread, are becoming more and more popular with consumers. Yeast is an important auxiliary material in bread making. The yeast sold in the market is mainly a single bacterial strain, and has the defects that the abundant mouthfeel and the complete aroma of the bread cannot be presented, the digestion is not good, and the like. With the development of socio-economic, consumers are gradually pursuing the natural nutrition, good flavor and full appearance of baked products. Therefore, the natural yeast fermentation technology becomes a new development trend in the baking industry, especially in the bread making process. The natural yeast fermentation is a novel processing technology for producing nutritional and healthy bread by utilizing grains, fruits and vegetables, water, active microorganisms (mainly lactobacillus and saccharomycete flora) and the like through a natural fermentation process. Fermented sourdough is a typical natural yeast fermentation system. The fermentation of natural yeast is receiving high attention from the baking science and bread industry in the world, and research results show that the flavor, texture and nutritional value of the bread fermented by the natural yeast are greatly improved. In addition, bread fermented by natural yeast has an extended shelf life due to the reduction or avoidance of chemical preservatives. The natural fermentation liquor is a product obtained by mixing and fermenting grains, fruits and vegetables, water and microorganisms, and has the advantages of enhancing bread flavor, delaying bread aging and the like, so that the natural fermentation liquor is favored by the bread industry. However, the invention is only novel when the natural fermentation liquor is used for replacing water in the traditional bread-making process formula for seed culture and fermentation.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: the traditional bread in the market is easy to age, so that the shelf life is short, the flavor is single and the like.
In order to solve the technical problems, the invention provides natural apple fermentation broth bread which is characterized by comprising, by mass, 20-25% of whole wheat flour, 25-30% of high gluten flour, 15-25% of natural apple fermentation broth diluent, 1-2% of active dry yeast, 1-2% of salt, 0.10-0.15% of a composite dough modifier and the balance ice water.
Preferably, the raw materials are any one of the following formulas in percentage by mass:
the formula A is as follows: 20% of whole wheat flour, 25% of high gluten flour, 15% of natural apple fermentation broth diluent, 1% of active dry yeast, 1% of salt, 0.1% of a compound dough improver and the balance of ice water;
and the formula B is as follows: 21% of whole wheat flour, 26% of high-gluten flour, 16% of natural apple fermentation liquor diluent, 1.2% of active dry yeast, 1.1% of salt, 0.13% of a composite dough improver and the balance of ice water;
and a formula C: 23% of whole wheat flour, 27% of high-gluten flour, 19% of natural apple fermentation liquor diluent, 1.3% of active dry yeast, 1.4% of salt, 0.14% of composite dough improver and the balance of ice water.
And (3) formula D: 25% of whole wheat flour, 30% of high-gluten flour, 25% of natural apple fermentation liquor diluent, 2% of active dry yeast, 2% of salt, 0.15% of composite dough improver and the balance of ice water.
Preferably, the composite dough improver is prepared from glucose oxidase, fungal alpha-amylase, lipase and glyceryl monostearate in a mass ratio of 1: 0.07: 1.3: 50, wherein the activity of the glucose oxidase is 10000u/g, the activity of the fungal alpha-amylase is 8000u/g, and the activity of the lipase is 12000 u/g.
Preferably, the ice water is ice cubes and water in a mass ratio of 1: (1.5-2) in the ratio of the total amount of the components.
Preferably, the preparation method of the natural apple fermentation broth diluent comprises the following steps:
the first step is as follows: the preparation method of the apple fermentation liquid comprises the following steps: white granulated sugar, fresh sliced apples and cold boiled water at the temperature of 10-15 ℃ are mixed according to the mass ratio of 1: 3: 10, uniformly mixing, filling into a sterilized fermentation tank, adding a compound leaven A, controlling the temperature to be 25 ℃ for fermentation, stirring every two days in the fermentation process, exhausting for 3-5min to prevent the fermentation liquor from producing mould, simultaneously measuring the acidity during the exhausting period, and stopping fermentation when the acidity value is stabilized at 3.6-3.8 to obtain the apple fermentation liquor;
the second step is that: mixing the natural apple fermentation liquor with purified water according to the weight ratio of 1: (5-10), carrying out ultrafiltration on the obtained diluent by adopting a polyacrylonitrile ultrafiltration membrane under 0.1MPa, homogenizing the obtained filtrate for 3 times under the pressure of 30-50MPa and the temperature of 32-37 ℃ to obtain a natural apple fermentation broth diluent, and sealing and storing in a tank at 4 ℃;
more preferably, the adding amount of the compound leaven A in the first step is 0.3-0.6% of the total mass of the white granulated sugar, the fresh apples and the cold boiled water at 10-15 ℃; the compound leaven A adopts a lactobacillus sanfranciscensis whole wheat flour leaven.
More preferably, the adding amount of the compound leaven A in the first step is 0.3%, 0.4%, 0.5% or 0.6% of the total mass of the white granulated sugar, the fresh apples and the cold boiled water at the temperature of 10-15 ℃; in the second step, the mass ratio of the natural apple fermentation liquid to the purified water is 1: 5 or 1: 7, homogenizing under 30MPa, 40MPa, 45MPa or 50MPa at 32 deg.C, 35 deg.C or 37 deg.C.
The invention also provides a preparation method of the natural apple fermentation broth bread, which is characterized by comprising the following steps:
step 1): the preparation method of the seed dough comprises the following steps:
stirring and mixing whole wheat flour, natural apple fermentation broth diluent and active dry yeast to obtain mixed dough, then fermenting the mixed dough for 18-24 hours at the temperature of 23-25 ℃ and the relative humidity of 30-50% to ensure that the volume of the fermented mixed dough reaches 2-3 times of the original volume, and stopping fermenting to obtain seed dough;
step 2): the preparation method of the main dough comprises the following steps:
mixing the seed dough obtained in the step 1) with high gluten flour, salt, a composite dough improver and ice water, and stirring until the mixture is uniform and tough, and ensuring that the temperature of the dough discharged from a cylinder is maintained at 22-23 ℃ to obtain a main dough;
step 3): first proofing of the main dough:
performing primary proofing on the primary dough obtained in the step 2) for 60-90min at the temperature of 20-25 ℃ and the relative humidity of 60-70%, turning and exhausting once when the primary dough is proofed for 30-45min in the proofing process so as to ensure that the proofed primary dough is fluffy and small pores appear on the surface, and obtaining primary proofed dough after proofing;
step 4): secondary proofing of the main dough:
performing secondary proofing on the first proofed dough obtained in the step 3) for 25-30min at the temperature of 35-38 ℃ and the relative humidity of 75-85% to obtain second proofed dough;
step 5): baking:
and (4) baking the secondary proofed dough obtained in the step 4) in an oven to obtain the natural apple fermentation broth bread.
Preferably, the baking in the step 5) is specifically: baking for 25min at the temperature of 180 ℃ below zero and 210 ℃ above zero and 220 ℃ below zero, adjusting the furnace temperature to 200 ℃ above zero and below zero, and baking for 5-10 min.
The invention takes whole wheat flour, high gluten flour, natural apple fermentation broth diluent, active dry yeast, salt, a composite dough modifier and ice water as raw materials, and is prepared by the steps of preparation of the natural apple fermentation broth diluent, preparation of seed dough, preparation of main dough, primary proofing, secondary proofing, baking and the like.
The technical principle of the invention is as follows: the bread prepared by fermenting the natural fermentation liquor has improved flavor due to the action of various probiotics in the natural fermentation liquor; moisture migration of bread from the time of entering the oven to the time of storage occurs, and particularly, moisture migration during storage is closely related to the aging of bread.
The natural apple fermentation liquor can delay the moisture migration process of the bread in the storage process through active metabolites secreted by microorganisms, so that the aging of the bread is inhibited; moreover, the pH value of the dough can be reduced by the natural fermentation liquor, the stable acidity value is about 3.6-3.8, the dough is an environment in which mould and mixed bacteria are difficult to propagate, and the storage life of the bread is relatively prolonged; the natural fermentation liquor is mixed with the high gluten flour, and the glutenin in the gluten is softened by the effect of the probiotics, so that the dough can be more mature, and the extensibility is better. The natural fermentation liquor and the yeast are used together, and the flavor and the taste of the bread can have richer layering feeling through the fermentation of various strains; the dough can be ripened in a short time by the catalysis of lactobacillus in the natural fermentation liquor; the natural fermentation liquor can be used to add unique flavor to hard bread or low-temperature bread. The softness similar to that of the medium-sized bread can be achieved through the natural preservative and softening effects of the natural fermentation liquor, and the full flavor similar to that of the direct-method bread is kept.
The apple can be replaced by other fruits, such as natural fruit fermentation liquor obtained by taking fermentation liquor of fruits such as kiwi fruits, pears, Hami melons and the like as raw materials, and the natural fruit fermentation liquor is applied to preparation of natural fruit fermentation liquor bread.
Compared with the prior art, the invention has the beneficial effects that: the nutrition, aging, flavor and sensory characteristics of the bread are optimized to a certain degree due to the fermentation of the natural apple fermentation broth diluent in the raw materials. The total content of 18 free amino acids in the natural apple fermentation broth bread obtained by fermenting the natural apple fermentation broth diluent is increased by 56.70% compared with that of other fruit fermentation broth bread, wherein 8 essential amino acids including lysine, tryptophan, phenylalanine, methionine, threonine, isoleucine, leucine and valine are increased to different degrees, and particularly the content of tryptophan is increased by 92.22%. The bread with the natural apple fermentation liquid has the advantages that the aging characteristic is improved and the aging time of the bread is delayed through the fermentation effect of the natural apple fermentation liquid diluent. The natural apple fermentation broth bread is more mellow in color and luster, soft in taste, improved in flavor layering, has fruit sour taste, and is more favored by consumers.
Drawings
FIG. 1 is a graph showing the change in moisture mobility of the bread with the fermented natural fruit liquid obtained in example 1 and comparative examples 1 to 2 during storage;
FIG. 2 is a graph showing the change in moisture mobility of the bread with the fermented natural fruit liquid obtained in example 2 and comparative examples 3 to 4 during storage;
FIG. 3 is a graph showing the change in moisture mobility during storage of the bread with fermented natural fruit liquid obtained in example 3 and comparative examples 5 to 6.
Detailed Description
In order to make the invention more comprehensible, preferred embodiments are described in detail below with reference to the accompanying drawings.
The composite dough conditioner used in examples 1-3 and comparative examples 1-6 was prepared from glucose oxidase, fungal alpha-amylase, lipase, and glycerol monostearate in mass ratios, i.e., glucose oxidase: fungal alpha-amylases: lipase: glycerol monostearate is 1: 0.07: 1.3: 50, wherein the activity of the glucose oxidase is 10000u/g, the activity of the fungal alpha-amylase is 8000u/g, the activity of the lipase is 12000u/g, the lipase is produced by Zheng Wanruida company, and the glyceryl monostearate is produced by Guangzhou Jiadeli company.
The composite leaven A used in the examples 1 to 3 and the comparative examples 1 to 6 is prepared from saccharomyces cerevisiae, leuconostoc lactis and lactobacillus plantarum which are derived from grape natural fermentation liquor according to the mass ratio of 1: 1.5: 1.5, wherein the saccharomyces cerevisiae WJ-03 (the preservation number is CCTCC No: M2016509); leuconostoc lactis WJ-01 (preservation number is CCTCC No: M2016405); the lactobacillus plantarum WJ-02 (the preservation number is CCTCC No: 2016406) is preserved in China center for type culture Collection;
the composite leaven B is prepared from saccharomyces cerevisiae, leuconostoc lactis and lactobacillus plantarum which are derived from grape natural fermentation liquor according to the mass ratio of 1: 1: 1.5, wherein the saccharomyces cerevisiae WJ-03 (the preservation number is CCTCC No: M2016509); leuconostoc lactis WJ-01 (preservation number is CCTCC No: M2016405); the lactobacillus plantarum WJ-02 (the preservation number is CCTCC No: 2016406) is preserved in the China center for type culture Collection.
Method for measuring moisture mobility of the bread with the natural fruit fermentation liquor obtained in examples 1-3 and comparative examples 1-6 during storage: the bread cores were cut into 3mm slices, dried in air to equilibrium with air humidity, ground, passed through a 20 mesh screen, dried in an oven at 130 ℃ to constant weight, sealed in a 0.08mm thick high pressure PE transparent plastic bag stored in a 4 ℃ freezer and tested according to AACC44-15A moisture assay.
The method for measuring the mass percentage of the flavor substances in the bread with the natural fruit fermentation liquid obtained in the examples 1-3 and the comparative examples 1-6 comprises the following steps: adopting Shimadzu (Shanghai) experimental equipment GmbH GCMS-QP2010 Ultra according to chromatographic conditions: DB-5MS capillary chromatography column (30m x 0.25mm, 0.25 μm). The initial temperature is 40 ℃, the temperature is kept for 3min, the temperature is increased to 90 ℃ at the speed of 6 ℃/min, and then the temperature is kept for 8min at the speed of 10 ℃/min to 230 ℃; the carrier gas He flow rate; constant flow is 1mL/min, no flow division is carried out, and constant pressure is 35 kPa. Mass spectrum conditions: the ionization mode EI is determined under the conditions that the manifold temperature is 40 ℃, the ion source temperature is 200 ℃, the interface temperature is 250 ℃, the electron energy is-70 eV, the filament emission current is 50uA, the acquisition mode is full scanning, and the acquisition mass range is m/z 33-450.
The method for measuring the content of amino acid in the natural fruit fermentation broth bread obtained in the examples 1 to 3 and the comparative examples 1 to 6 comprises the following steps: adopting a GCMS-QP2010 Ultra instrument of Shimadzu (Shanghai) experimental equipment limited company according to chromatographic conditions: an ODSypheral capillary chromatographic column (250 mm. times.4.6 mm. times.5 μm) with a flow of 20mmol/L sodium acetate in methanol-acetonitrile (volume ratio 1: 2), a flow rate of 1.0mL, a column temperature of 40 ℃ and an ultraviolet detector UV338 nm.
Hardness, chewiness, springiness, and recovery of the bread with the natural fruit broth obtained in examples 1 to 3 and comparative examples 1 to 6 were measured: the measurement was carried out using a TA-XTplus texture analyzer from Stable Micro System Co., Ltd., UK under the conditions of a pre-measurement speed of 3.0mm/s, a measurement speed of 1.0mm/s and a compressibility of 75% using a P25 probe.
Example 1
The bread with the natural apple fermentation broth comprises, by weight, 20% of whole wheat flour, 25% of high gluten flour, 15% of a natural apple fermentation broth diluent, 1% of active dry yeast, 1% of salt, 0.1% of a composite dough improver and the balance of ice water. The ice water is a warm ice block and tap water according to the mass ratio of 1: 1.5 in the ratio of the mixture.
The preparation method of the natural fruit fermentation broth diluent comprises the following steps:
1) preparation of natural fruit fermentation liquor
Mixing white granulated sugar, fresh sliced apples and cold boiled water at the temperature of 10-15 ℃ according to the mass ratio of 1: 3: 10, uniformly mixing the raw materials in a ratio of 10, then putting the mixture into a fermentation tank which is sterilized in advance, adding a compound leaven A, controlling the temperature to be 25 ℃ for fermentation, stirring every two days in the fermentation process, exhausting gas for 3-5min to prevent the fermentation liquor from producing mould, simultaneously measuring the acidity during the exhausting period, and stopping fermentation when the acidity value is stabilized at 3.6-3.8 to obtain the apple fermentation liquor; the adding amount of the compound leaven A is 0.3 percent of the total mass of the white granulated sugar, the fresh apples and the cold boiled water at the temperature of 10-15 ℃;
2) mixing natural fruit fermentation liquor and purified water according to a mass ratio of 1: 5, diluting the natural apple fermentation liquor, performing ultrafiltration on the obtained dilution liquid at 0.1MPa by adopting a polyacrylonitrile ultrafiltration membrane, homogenizing the obtained filtrate for 3 times at 30MPa and 32 ℃ to obtain the natural apple fermentation liquor dilution liquid, and storing in a sealed tank at 4 ℃;
the preparation method of the bread with the natural apple fermentation liquor comprises the following steps:
(1) preparation of a dough
Stirring and mixing whole wheat flour, natural fruit fermentation broth diluent and active dry yeast to obtain mixed dough, then placing the mixed dough into a proofing chamber with the temperature of 23-25 ℃ and the relative humidity of 30-50% for proofing for 18-24h to ensure that the volume of the proofed mixed dough reaches 2-3 times of the original volume, and stopping proofing to obtain seed dough;
(2) preparation of the Main dough
Mixing the seed dough obtained in the step (1) with high gluten flour, salt, a composite dough modifier and ice water immediately, stirring until the mixture is uniform and tough, and ensuring the temperature of the dough discharged from a cylinder to be maintained at 22-23 ℃ to obtain main dough;
(3) first proofing of the main dough
Putting the main dough obtained in the step (2) into a turnover box with a cover, controlling the temperature to be 20-25 ℃ and carrying out primary proofing for 60-90min in a proofing chamber with the relative humidity of 60-70%, turning and exhausting once when the dough is proofed for 30-45min in the proofing process so as to ensure that the proofed main dough is fluffy and small pores appear on the surface, and obtaining primary proofed dough after proofing;
(4) secondary proofing of the main dough
Immediately carrying out secondary proofing for 25-30min on the first proofed dough obtained in the step (3) under the conditions of controlling the temperature to be 35-38 ℃ and the relative humidity to be 75-85% to obtain secondary proofed dough;
(5) baking
And (4) placing the dough proofed for the second time obtained in the step (4) into an oven, baking for 25min at the temperature of 180 ℃ below zero and 210 ℃ above zero and 220 ℃, adjusting the oven temperature to 200 ℃ above zero and below zero, and baking for 5-10min to obtain the natural apple fermentation broth bread.
Comparative example 1
The raw materials of the bread with the natural lemon fermentation broth comprise, by weight, 20% of whole wheat flour, 25% of high gluten flour, 15% of natural lemon fermentation broth diluent, 1% of active dry yeast, 1% of salt, 0.1% of a composite dough improver and the balance of ice water. The ice water is a warm ice block and tap water according to the mass ratio of 1: 1.5 in the ratio of the mixture.
The preparation method of the natural fruit fermentation broth diluent comprises the following steps:
1) preparation of lemon fermentation broth
The difference from step 1) of the method for preparing the diluted solution of the natural fruit fermentation broth in example 1 is that the fresh apples are replaced by the fresh lemons, and other steps are the same;
2) the same procedure as in step 2) of the method for preparing the dilution of the fermentation broth of natural fruit of example 1 was repeated.
The preparation method of the natural lemon fermentation broth bread comprises the following steps: the same as in example 1.
Comparative example 2
The raw materials of the natural banana fermented liquid bread comprise, by weight, 20% of whole wheat flour, 25% of high gluten flour, 15% of natural banana fermented liquid diluent, 1% of active dry yeast, 1% of salt, 0.12% of a composite dough improver and the balance of ice water. The ice water is a warm ice block and tap water according to the mass ratio of 1: 1.5 in the ratio of the mixture.
The preparation method of the natural fruit fermentation broth diluent comprises the following steps:
1) preparation of Banana fermentation broth
The difference from step 1) of the method for preparing the diluted solution of the natural fruit fermentation broth in example 1 is that the fresh apples are replaced by the fresh bananas, and other steps are the same;
2) the same procedure as in step 2) of the method for preparing the dilution of the fermentation broth of natural fruit of example 1 was repeated.
The preparation method of the natural banana fermentation broth bread comprises the following steps: the same as in example 1.
The moisture mobility of the bread with the fermented natural fruit liquid obtained in example 1 and comparative examples 1 and 2 during storage was measured, and the results are shown in fig. 1. As can be seen from fig. 1, the moisture migration rate of the natural apple fermentation broth bread is slower than that of the natural lemon fermentation broth bread and the natural banana fermentation broth bread, thereby indicating that the natural apple fermentation broth can effectively delay the aging of the bread. After the three kinds of bread are stored for 9 days at the temperature of 25 ℃ and the relative humidity of 70%, the aging degree of the natural apple fermentation broth bread is also proved to be low. The natural apple fermentation broth bread is large in volume, golden and uniform in color, fine and smooth in internal tissue, uniform in honeycomb, light yellow and uniform in core, smooth and fine in section, soft, palatable, good in taste and rich in apple faint scent.
The moisture migration rate of the three types of fruit fermentation broth breads after being stored for the same time under the same condition is as follows: the natural banana fermentation broth bread, the natural lemon fermentation broth bread, and the natural apple fermentation broth bread are known from the aging principle, and the natural apple fermentation broth has a great promotion effect on delaying the aging of bread.
The mass percentage of the flavor substances in the bread with the natural fruit fermentation broth obtained in example 1 and comparative examples 1 and 2 was measured, and the obtained results are shown in table 1.
TABLE 1 flavor substances in bread with natural fruit fermentation broth and mass percentage thereof
As can be seen from table 1, the variety of flavor substances in the bread with the natural apple fermentation broth is as many as 29, and the bread with the natural apple fermentation broth contains 12 unique flavor substances such as methyl acetic anhydride and decanal, and has higher ester content and richer fragrance.
The mass percentage of amino acids contained in the bread with the natural fruit fermentation broth obtained in example 1 and comparative examples 1 and 2 was measured, and the results are shown in table 2.
TABLE 2 amino acid components contained in bread with natural fruit fermentation broth and mass percentages thereof
As can be seen from Table 2, the total content of 18 free amino acids contained in the natural apple fermentation broth bread is improved by 27.29-36.18% compared with that of the single fruit fermentation broth bread, and the 8 essential amino acids, namely lysine, tryptophan, phenylalanine, methionine, threonine, isoleucine, leucine and valine contained in the natural apple fermentation broth bread are improved to different degrees, wherein the content of the tryptophan is especially improved by 38.64-47.73%.
Hardness, chewiness, elasticity and recovery of the bread with the natural fruit broth obtained in example 1 and comparative examples 1 and 2 were measured, respectively, and the results are shown in table 3.
TABLE 3 determination of bread hardness, chewiness, springiness, recovery from Natural fruit fermentation broths
| Index (I) | Example 1 | Comparative example 1 | Comparative example 2 |
| Hardness (g) | 400 | 360 | 300 |
| Chewiness of the product | 245 | 260 | 175 |
| Elasticity | 0.84 | 0.75 | 0.80 |
| Recovery property | 4.8 | 4.0 | 5.1 |
As can be seen from Table 3, under the same addition amount of the natural fruit fermentation broth diluent, compared with the natural lemon fermentation broth bread and the natural rubber fermentation broth bread, the hardness of the natural apple fermentation broth bread is reduced by 27.8-35.0%, and the chewiness is reduced by 38.78-42.31%. Compared with the natural lemon fermentation broth bread and the natural banana fermentation broth bread, the natural apple fermentation broth bread is improved in elasticity and resilience by 4.76-17.33% and 14.58-37.8%, respectively. Therefore, the natural apple fermentation broth bread is softer and chewier in taste.
Example 2
The bread with fermented natural apple liquid is produced with whole wheat flour 21 wt%, high gluten flour 26 wt%, fermented natural apple liquid diluent 16 wt%, active dry yeast 1.2 wt%, salt 1.1 wt%, composite dough modifier 0.13 wt% and ice water for the rest. The ice water is a warm ice block and tap water according to the mass ratio of 1: 1.5 in the ratio of the mixture.
The preparation method of the natural fruit fermentation broth diluent comprises the following steps:
1) preparation of natural fruit fermentation liquor
The difference from the step 1) of the preparation method of the natural fruit fermentation broth diluent in the embodiment 1 is that the adding amount of the compound leaven A is 0.4 percent of the total mass of the white granulated sugar, the fresh apples and the cold boiled water at the temperature of 10-15 ℃, and other steps are the same;
2) mixing natural fruit fermentation liquor and purified water according to a mass ratio of 1: 7, diluting the natural fruit fermentation liquor, performing ultrafiltration on the obtained dilution by adopting a polyacrylonitrile ultrafiltration membrane under 0.1MPa, homogenizing the filtrate for 3 times under the conditions of 40MPa and 35 ℃ to obtain the natural fruit fermentation liquor dilution, and hermetically canning at 4 ℃.
The preparation method of the bread with the natural apple fermentation liquor comprises the following steps: the same as in example 1.
Comparative example 3
The raw materials of the bread with the natural lemon fermentation broth comprise, by weight, 21% of whole wheat flour, 26% of high gluten flour, 16% of natural lemon fermentation broth diluent, 1.2% of active dry yeast, 1.1% of salt, 0.13% of a composite dough improver and the balance of ice water. The ice water is a warm ice block and tap water according to the mass ratio of 1: 1.5 in the ratio of the mixture.
The preparation method of the natural fruit fermentation broth diluent comprises the following steps:
1) preparation of lemon fermentation broth
The difference from step 1) of the method for preparing the diluted solution of the natural fruit fermentation broth in example 2 is that the fresh apples are replaced by the fresh lemons, and other steps are the same;
2) the same procedure as in step 2) of the method for preparing the dilution of the fermentation broth of natural fruit of example 2 was carried out.
The preparation method of the natural lemon fermentation broth bread comprises the following steps: the same as in example 1.
Comparative example 4
The raw materials of the natural banana fermented liquid bread comprise, by weight, 21% of whole wheat flour, 26% of high gluten flour, 16% of natural banana fermented liquid diluent, 1.2% of active dry yeast, 1.1% of salt, 0.13% of a composite dough improver and the balance of ice water. The ice water is a warm ice block and tap water according to the mass ratio of 1: 1.5 in the ratio of the mixture.
The preparation method of the natural fruit fermentation broth diluent comprises the following steps:
1) preparation of Banana fermentation broth
The difference from step 1) of the method for preparing the diluted solution of the natural fruit fermentation broth in example 2 is that the fresh apples are replaced by the fresh bananas, and other steps are the same;
2) the same procedure as in step 2) of the method for preparing the dilution of the fermentation broth of natural fruit of example 2 was carried out.
The preparation method of the natural banana fermentation broth bread comprises the following steps: the same as in example 1.
The moisture mobility of the bread with the fermented natural fruit liquid obtained in example 2 and comparative examples 3 and 4 during storage was measured, respectively, and the results are shown in fig. 1. As can be seen from fig. 1, the effect of the natural apple fermentation broth bread in the aspect of moisture migration of the bread core is better than that of the natural lemon fermentation broth bread or the natural banana fermentation broth bread, and after the bread is stored for 9 days at 25 ℃ and at a relative humidity of 70%, compared with the natural lemon fermentation broth bread and the natural banana fermentation broth bread, the moisture migration rate is slowed down due to the compounding effect of the two fermentation broths in the natural apple fermentation broth bread, so that the aging degree is lower. The natural apple fermentation broth bread is large in volume, golden and uniform in color, fine and smooth in internal tissue, uniform in honeycomb, light yellow and uniform in core, smooth and fine in section, soft, palatable, good in taste and rich in apple faint scent.
The flavor substances in the bread with the natural fruit fermentation broth obtained in example 2 and comparative examples 3 and 4 were measured, and the results are shown in table 4.
TABLE 4 flavor substances in bread with natural fruit fermentation broth and mass percentage thereof
As can be seen from table 4, the natural apple fermentation broth bread of the present invention has 29 kinds of flavor substances, which are 1.07-1.26 times of those of the natural lemon fermentation broth bread and the natural banana fermentation broth bread, and the natural apple fermentation broth bread contains 12 unique flavor substances such as methyl acetic anhydride and decanal, and has higher ester content and richer fragrance.
The mass percentage of the amino acid contained in the bread with the natural fruit fermentation broth obtained in example 2 and comparative examples 3 and 4 was measured, and the results are shown in table 5.
TABLE 5 amino acid components contained in bread with natural fruit fermentation broth and mass percentages thereof
As can be seen from table 5, the total content of 18 free amino acids contained in the natural apple fermented liquid bread of the present invention is increased by 35.79-54.64% compared with the natural lemon fermented liquid bread and the natural banana fermented liquid bread, wherein the content of 8 essential amino acids, namely lysine, tryptophan, phenylalanine, methionine, threonine, isoleucine, leucine and valine, is increased to different degrees, and particularly, the content of tryptophan is increased by 38.64-65.91%.
Hardness, chewiness, elasticity and recovery of the bread with the natural fruit broth obtained in example 2 and comparative examples 3 and 4 were measured, respectively, and the results are shown in table 6.
TABLE 6 determination of bread hardness, chewiness, springiness, recovery from Natural fruit fermentation broths
| Index (I) | Example 2 | Comparative example 3 | Comparative example 4 |
| Hardness (g) | 400 | 360 | 450 |
| Chewiness of the product | 245 | 260 | 300 |
| Elasticity | 0.84 | 0.75 | 0.80 |
| Recovery property | 4.8 | 4.0 | 4.1 |
As can be seen from table 6, at the same addition amount of the natural fruit fermentation broth diluent, compared with the natural lemon fermentation broth bread and the natural banana fermentation broth bread, the hardness of the natural apple fermentation broth bread is reduced by 27.78-42.22%, and the chewiness is reduced by 38.78-50%. Compared with the natural lemon fermentation broth bread and the natural banana fermentation broth bread, the natural apple fermentation broth bread is respectively improved by 4.55-14.77% and 12.72-27.27% in elasticity and resilience. Therefore, the natural apple fermentation broth bread is softer and chewier in taste.
Example 3
The bread with the natural apple fermentation broth comprises, by weight, 25% of whole wheat flour, 30% of high gluten flour, 25% of a natural apple fermentation broth diluent, 2% of active dry yeast, 2% of salt, 0.15% of a composite dough improver and the balance of ice water. The ice water is a warm ice block and tap water according to the mass ratio of 1: 1.5 in the ratio of the mixture.
The preparation method of the natural fruit fermentation broth diluent comprises the following steps:
1) preparation of natural fruit fermentation liquor
The difference from the step 1) of the preparation method of the natural fruit fermentation broth diluent in the embodiment 1 is that the adding amount of the compound leaven A is 0.6 percent of the total mass of the white granulated sugar, the fresh apples and the cold boiled water at the temperature of 10-15 ℃, and other steps are the same;
2) mixing natural fruit fermentation liquor and purified water according to a mass ratio of 1: 10, diluting the natural fruit fermentation liquor, carrying out ultrafiltration on the obtained dilution liquid at 0.1MPa by adopting a polyacrylonitrile ultrafiltration membrane, homogenizing the filtrate for 3 times at 50MPa and 37 ℃ to obtain the natural fruit fermentation liquor dilution liquid, and storing in a sealed tank at 4 ℃.
The preparation method of the bread with the natural apple fermentation liquor comprises the following steps: the same as in example 1.
Comparative example 5
The raw materials of the bread with the natural lemon fermentation broth comprise, by weight, 25% of whole wheat flour, 30% of high gluten flour, 25% of natural lemon fermentation broth diluent, 2% of active dry yeast, 2% of salt, 0.15% of a composite dough improver and the balance of ice water. The ice water is a warm ice block and tap water according to the mass ratio of 1: 1.5 in the ratio of the mixture.
The preparation method of the natural fruit fermentation broth diluent comprises the following steps:
1) preparation of lemon fermentation broth
The difference from step 1) of the method for preparing the diluted solution of the natural fruit fermentation broth in example 3 is that the fresh apples are replaced by the fresh lemons, and other steps are the same;
2) the same procedure as in step 2) of the method for preparing the dilution of the fermentation broth of natural fruit of example 3 was repeated.
Preparing the natural lemon fermentation broth bread: the same as in example 1.
Comparative example 6
The raw materials of the natural banana fermented liquid bread comprise, by weight, 25% of whole wheat flour, 30% of high gluten flour, 25% of natural banana fermented liquid diluent, 2% of active dry yeast, 2% of salt, 0.15% of a composite dough improver and the balance of ice water. The ice water is a warm ice block and tap water according to the mass ratio of 1: 1.5 in the ratio of the mixture.
The preparation method of the natural fruit fermentation broth diluent comprises the following steps:
1) preparation of Banana fermentation broth
The difference from step 1) of the method for preparing the diluted solution of the natural fruit fermentation broth in example 3 is that the fresh apples are replaced by the fresh bananas, and other steps are the same;
2) the same procedure as in step 2) of the method for preparing the dilution of the fermentation broth of natural fruit of example 3 was repeated.
Preparing the bread with the natural banana fermentation liquor: the same as in example 1.
The moisture mobility of the bread with the fermented natural fruit liquid obtained in example 3 and comparative examples 5 and 6 during storage was measured, respectively, and the results are shown in fig. 3. As can be seen from fig. 3, the effect of the natural apple fermentation broth bread in terms of moisture migration of the bread core is better than that of the natural lemon fermentation broth bread or the natural banana fermentation broth bread. After the bread is stored for 9 days at the temperature of 25 ℃ and the relative humidity of 70%, compared with natural lemon fermentation broth bread and natural banana fermentation broth bread, the moisture migration rate of the natural apple fermentation broth bread, namely the natural apple lemon natural fruit fermentation broth bread or the natural apple banana natural fruit fermentation broth bread, is reduced due to the compounding effect of the two fruit fermentation broths, so that the aging degree is low. The natural apple fermentation broth bread is large in volume, golden and uniform in color, fine and smooth in internal tissue, uniform in honeycomb, light yellow and uniform in core, smooth and fine in section, soft, palatable, good in taste and rich in apple faint scent.
The contents of the flavor substances in the bread with the natural fruit fermentation broth obtained in example 3 and comparative examples 5 and 6 were measured by mass percent, and the results are shown in table 7.
TABLE 7 flavor substances in bread with natural fruit fermentation broth and mass percentage thereof
As can be seen from table 7, the types of flavor substances in the natural apple fermentation broth bread are as many as 29, which are 1.07-1.26 times of those in the natural lemon fermentation broth bread and the natural banana fermentation broth bread, and compared with the common bread, the natural apple fermentation broth bread contains 12 unique flavor substances such as methyl acetic anhydride, decanal and the like, and has higher ester substance content and richer fragrance.
The mass percentage of the amino acid in the bread with the natural fruit fermentation broth obtained in example 3 and comparative examples 5 and 6 was measured, and the results are shown in the following table:
TABLE 8 amino acid components contained in bread with natural fruit fermentation broth and mass percentages thereof
| Kind of amino acid | Example 3 | Comparative example 5 | Comparative example 6 |
| Aspartic acid | 13.75 | 13.42 | 10.11 |
| Glutamic acid | 6.99 | 7.53 | 4.56 |
| Serine | 0.07 | 0.08 | 0.02 |
| Histidine | 0.18 | 0.14 | 0.11 |
| Glycine | 0.79 | 0.66 | 0.22 |
| Threonine | 1.63 | 1.42 | 1.01 |
| Arginine | 2.66 | 2.51 | 2.21 |
| Alanine | 5.01 | 5.11 | 4.02 |
| Tyrosine | 0.99 | 1.08 | 0.45 |
| Cystine | 0.21 | 0.32 | 0.05 |
| Valine | 0.81 | 0.86 | 0.42 |
| Methionine | 0.06 | 0.05 | 0.01 |
| Phenylalanine | 1.02 | 0.98 | 0.76 |
| Isoleucine | 0.59 | 0.56 | 0.22 |
| Leucine | 0.52 | 0.41 | 0.40 |
| Lysine | 0.59 | 0.68 | 0.50 |
| Proline | 1.22 | 1.43 | 1.32 |
| Tryptophan | 0.46 | 0.54 | 0.30 |
As can be seen from table 8, the total content of 18 free amino acids contained in the natural apple fermented liquid bread is increased by 35.79-54.64% compared with the natural lemon fermented liquid bread and the natural banana fermented liquid bread, wherein the content of 8 essential amino acids, namely lysine, tryptophan, phenylalanine, methionine, threonine, isoleucine, leucine and valine, contained in the natural apple fermented liquid bread is increased to different degrees, and particularly the content of tryptophan is increased by 38.64-65.91%.
Hardness, chewiness, elasticity and recovery of the bread with the natural fruit broth obtained in example 3 and comparative examples 5 and 6 were measured, respectively, and the results are shown in Table 9.
TABLE 9 determination of bread hardness, chewiness, springiness, recovery from Natural fruit fermentation broths
| Index (I) | Example 3 | Comparative example 5 | Comparative example 6 |
| Hardness (g) | 400 | 360 | 450 |
| Chewiness of the product | 245 | 260 | 300 |
| Elasticity | 0.84 | 0.75 | 0.80 |
| Recovery property | 4.8 | 4.0 | 4.1 |
As can be seen from table 9, at the same addition amount of the natural fruit fermentation broth diluent, compared with the natural lemon fermentation broth bread and the natural banana fermentation broth bread, the hardness of the natural apple fermentation broth bread is reduced by 27.78-42.22%, and the chewiness is reduced by 38.78-50%. Compared with the natural lemon fermentation broth bread and the natural banana fermentation broth bread, the natural apple fermentation broth bread is respectively improved by 4.55-14.77% and 12.72-27.27% in elasticity and resilience. Therefore, the natural apple fermentation broth bread is softer and chewier in taste.
Example 4
The bread with fermented natural apple liquid is produced with whole wheat flour 23 wt%, high gluten flour 27 wt%, diluted natural apple liquid 19 wt%, active dry yeast 1.3 wt%, salt 1.4 wt%, composite dough modifier 0.14 wt% and ice water for the rest. The ice water is a warm ice block and tap water according to the mass ratio of 1: 1.5 in the ratio of the mixture.
The preparation method of the natural fruit fermentation broth diluent comprises the following steps:
1) preparation of natural fruit fermentation liquor
The difference from the step 1) of the preparation method of the natural fruit fermentation broth diluent in the embodiment 1 is that the adding amount of the compound leaven A is 0.5 percent of the total mass of the white granulated sugar, the fresh apples and the cold boiled water at the temperature of 10-15 ℃, and other steps are the same;
2) mixing natural fruit fermentation liquor and purified water according to a mass ratio of 1: 8, diluting the natural fruit fermentation liquor, performing ultrafiltration on the obtained dilution by adopting a polyacrylonitrile ultrafiltration membrane under 0.1MPa, homogenizing the filtrate for 3 times under the conditions of 45MPa and 35 ℃ to obtain the natural fruit fermentation liquor dilution, and hermetically canning at 4 ℃.
The preparation method of the bread with the natural apple fermentation liquor comprises the following steps: the same as in example 1.
In conclusion, compared with other bread fermented by single fruit fermentation broth, the bread fermented by natural apple of the present invention is prone to have maillard reaction due to containing more free amino acids, so as to generate a scorched color and luster which is favored by consumers. Furthermore, the natural apple fermentation broth bread is more chewy and elastic in taste after being fermented by the natural fruit fermentation broth. The bread has rich and various flavors and is more attractive due to the co-metabolism of various microorganisms (mainly lactic acid bacteria and yeast) in the fermentation process of the natural fermentation liquid. Therefore, the natural apple fermentation broth bread is obviously more popular with consumers. The bread with the natural apple fermentation liquor has beneficial effects on nutrition, aging, flavor and sensory characteristics of the bread, and compared with common bread, the shelf life of the bread is prolonged by 5-7 days.
Claims (9)
1. The bread with the natural apple fermentation broth is characterized by comprising, by mass, 20-25% of whole wheat flour, 25-30% of high gluten flour, 15-25% of a natural apple fermentation broth diluent, 1-2% of active dry yeast, 1-2% of salt, 0.10-0.15% of a composite dough improver and the balance ice water.
2. The natural apple fermentation broth bread as claimed in claim 1, wherein the raw materials are any one of the following formulas in mass percent:
the formula A is as follows: 20% of whole wheat flour, 25% of high gluten flour, 15% of natural apple fermentation broth diluent, 1% of active dry yeast, 1% of salt, 0.1% of a compound dough improver and the balance of ice water;
and the formula B is as follows: 21% of whole wheat flour, 26% of high-gluten flour, 16% of natural apple fermentation liquor diluent, 1.2% of active dry yeast, 1.1% of salt, 0.13% of a composite dough improver and the balance of ice water;
and a formula C: 23% of whole wheat flour, 27% of high-gluten flour, 19% of natural apple fermentation liquor diluent, 1.3% of active dry yeast, 1.4% of salt, 0.14% of composite dough improver and the balance of ice water.
And (3) formula D: 25% of whole wheat flour, 30% of high-gluten flour, 25% of natural apple fermentation liquor diluent, 2% of active dry yeast, 2% of salt, 0.15% of composite dough improver and the balance of ice water.
3. The natural apple broth bread as claimed in claim 1, wherein said complex dough conditioner is prepared from glucose oxidase, fungal alpha-amylase, lipase, glycerol monostearate in a mass ratio of 1: 0.07: 1.3: 50, wherein the activity of the glucose oxidase is 10000u/g, the activity of the fungal alpha-amylase is 8000u/g, and the activity of the lipase is 12000 u/g.
4. The natural apple fermentation broth bread as claimed in claim 1, wherein the ice water is ice cubes and water in a mass ratio of 1: (1.5-2) in the ratio of the total amount of the components.
5. The natural apple broth bread as claimed in claim 1, wherein said natural apple broth diluent is prepared by a method comprising the steps of:
the first step is as follows: the preparation method of the apple fermentation liquid comprises the following steps: white granulated sugar, fresh sliced apples and cold boiled water at the temperature of 10-15 ℃ are mixed according to the mass ratio of 1: 3: 10, uniformly mixing, filling into a sterilized fermentation tank, adding a compound leaven A, controlling the temperature to be 25 ℃ for fermentation, stirring every two days in the fermentation process, exhausting for 3-5min to prevent the fermentation liquor from producing mould, simultaneously measuring the acidity during the exhausting period, and stopping fermentation when the acidity value is stabilized at 3.6-3.8 to obtain the apple fermentation liquor;
the second step is that: mixing the natural apple fermentation liquor with purified water according to the weight ratio of 1: (5-10), carrying out ultrafiltration on the obtained dilution liquid at 0.1MPa by adopting a polyacrylonitrile ultrafiltration membrane, homogenizing the obtained filtrate for 3 times at the pressure of 30-50MPa and the temperature of 32-37 ℃ to obtain a natural apple fermentation liquid dilution liquid, and storing in a sealed tank at 4 ℃.
6. The bread with fermented natural apples according to claim 5, wherein the adding amount of the compound leaven A in the first step is 0.3-0.6% of the total mass of the white granulated sugar, the fresh apples and the cold boiled water at 10-15 ℃; the compound leaven A adopts a lactobacillus sanfranciscensis whole wheat flour leaven.
7. The bread with fermented natural apples according to claim 5, wherein the adding amount of the compound leaven A in the first step is 0.3%, 0.4%, 0.5% or 0.6% of the total mass of the white granulated sugar, the fresh apples and the cold boiled water at 10-15 ℃; in the second step, the mass ratio of the natural apple fermentation liquid to the purified water is 1: 5 or 1: 7, homogenizing under 30MPa, 40MPa, 45MPa or 50MPa at 32 deg.C, 35 deg.C or 37 deg.C.
8. The method of making a natural apple broth bread as claimed in any of claims 1-7, comprising the steps of:
step 1): the preparation method of the seed dough comprises the following steps:
stirring and mixing whole wheat flour, natural apple fermentation broth diluent and active dry yeast to obtain mixed dough, then fermenting the mixed dough for 18-24 hours at the temperature of 23-25 ℃ and the relative humidity of 30-50% to ensure that the volume of the fermented mixed dough reaches 2-3 times of the original volume, and stopping fermenting to obtain seed dough;
step 2): the preparation method of the main dough comprises the following steps:
mixing the seed dough obtained in the step 1) with high gluten flour, salt, a composite dough improver and ice water, and stirring until the mixture is uniform and tough, and ensuring that the temperature of the dough discharged from a cylinder is maintained at 22-23 ℃ to obtain a main dough;
step 3): first proofing of the main dough:
performing primary proofing on the primary dough obtained in the step 2) for 60-90min at the temperature of 20-25 ℃ and the relative humidity of 60-70%, turning and exhausting once when the primary dough is proofed for 30-45min in the proofing process so as to ensure that the proofed primary dough is fluffy and small pores appear on the surface, and obtaining primary proofed dough after proofing;
step 4): secondary proofing of the main dough:
performing secondary proofing on the first proofed dough obtained in the step 3) for 25-30min at the temperature of 35-38 ℃ and the relative humidity of 75-85% to obtain second proofed dough;
step 5): baking:
and (4) baking the secondary proofed dough obtained in the step 4) in an oven to obtain the natural apple fermentation broth bread.
9. The method for preparing natural apple fermentation broth bread as claimed in claim 8, wherein the baking in step 5) is specifically: baking for 25min at the temperature of 180 ℃ below zero and 210 ℃ above zero and 220 ℃ below zero, adjusting the furnace temperature to 200 ℃ above zero and below zero, and baking for 5-10 min.
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Application publication date: 20191227 |