CN111109324A

CN111109324A - Sliced bread

Info

Publication number: CN111109324A
Application number: CN201911376961.1A
Authority: CN
Inventors: 李红飞; 陈秀梅; 南林林; 纵琼
Original assignee: Huaibei Huixiang Yuyuan Breakfast Engineering Co ltd
Current assignee: Huaibei Huixiang Yuyuan Breakfast Engineering Co ltd
Priority date: 2019-12-27
Filing date: 2019-12-27
Publication date: 2020-05-08

Abstract

The invention discloses sliced bread which comprises the following components in percentage by mass: 70-80% of high-gluten flour; 1.5 to 2 percent of white sugar; fresh yeast 0.2-0.4%; 1.1-1.6% of dry Marie yeast; 0.7 to 1.8 percent of salt; 0.8-5% of milk powder; 0.1 to 1 percent of sour papaya; 0.1-2% of bread improver; 0.01-0.5% of moringa seed powder; 2.5 to 9 percent of eggs; 1-8% of butter; perilla frutescens 0.001-0.01%; 0.1-0.8% of milk powder; 5-10% of red bean; 5-15% of sweet piece oil; 0.05-1% of olive oil; the balance of water. The sliced bread has long shelf life and dietetic effect.

Description

Sliced bread

Technical Field

The invention relates to sliced bread.

Background

Bread is an expanded and soft product made from flour, yeast, water and salt as basic raw materials by dough preparation, fermentation, molding, fermentation, baking and other processes. The fermentation principle of bread is mainly determined by the characteristics of the basic raw materials (flour, water, yeast and salt) for forming bread: 1. the flour has the following effects: the flour is composed of protein, carbohydrate, ash and other components, and the protein and the carbohydrate play a main role in the bread fermentation process. The protein in the flour mainly comprises gliadin, glutenin, malt albumin, glutenin and the like, wherein the glutenin and the gliadin can absorb water and expand to form gluten. The gluten can expand along with the expansion of carbon dioxide gas in the dough fermentation process, can prevent the overflow of the carbon dioxide gas, improves the gas retention capacity of the dough, and is an important condition for forming the characteristics of expansion and softness of bread products. The carbohydrates in the flour are mostly present in the form of starch. The amylase contained in the starch can convert the starch into maltose under proper conditions, and further convert the maltose into glucose to supply energy required by yeast fermentation. The conversion of starch in the dough plays an important role in the growth of yeast. 2. Yeast action: the yeast is a biological expanding agent, and after the dough is added with the yeast, the yeast can absorb nutrients in the dough to grow and reproduce and generate carbon dioxide gas, so that the dough forms an expanded, soft and cellular tissue structure. Yeast plays a decisive role in the fermentation of bread, but the amount used is to be taken into account. If the amount of the additive is too much, the gas production amount in the dough is increased, the gas pore walls in the dough are quickly thinned, the gas retention of the dough is good in a short time, but after the time is prolonged, the dough is quickly over-matured, and the gas retention is deteriorated. Thus, the amount of yeast used will depend on the quality of the gluten and the product requirements. Generally, the consumption of fresh yeast is 3% -4% of the consumption of flour, and the consumption of dry yeast is 1.5% -2% of the consumption of flour. 3. The function of water: water is an important raw material for bread production, and has the main functions of: the water can make the protein in the flour fully absorb water to form a gluten network; the water can lead the starch in the flour to be gelatinized by heating and absorbing water; the water can promote amylase to decompose starch and help yeast grow and reproduce. 4. Action of salt: the salt can increase the density of gluten in the dough, enhance the elasticity and improve the strength of the gluten, and if the dough lacks the salt, the dough can collapse after fermentation. The fermentation speed can be adjusted by salt, and the dough without salt has high fermentation speed, but the fermentation is extremely unstable and easy to be over fermented, and the fermentation time is difficult to master. The high salt content affects the activity of the yeast and slows down the fermentation speed. The amount of salt is generally 1% to 2.2% of the amount of flour.

In summary, the four major elements of bread dough are closely related, but none is essential, and the interaction between them is the principle of dough fermentation. Other auxiliary materials (such as sugar, oil, milk, eggs, modifying agents and the like) are complementary, and not only can improve the flavor characteristics and enrich the nutritional value, but also have certain auxiliary effect on fermentation. Sugar is a source for supplying energy to yeast, and can promote fermentation when the content of sugar is within 5%, and can inhibit fermentation when the content of sugar exceeds 6%, so that the fermentation speed is slow; the oil can lubricate the fermented dough, so that the bread product is expanded and loose in volume; the egg and milk can improve the organization structure of the fermented dough, increase the strength of the gluten, improve the gas holding property of the gluten and the fermentation endurance, make the dough have more expansive force, and simultaneously supply yeast nutrients and improve the vitality of the yeast. At present, as is well known, the living standard of modern people is obviously improved compared with the prior art, the living diet of many people is not only in a full state but also surrounded by a plurality of high-sugar high-fat, so that the fat accumulation in the body of a consumer is excessive, and various chronic diseases such as stomach illness, fatty liver, thick blood fat, high blood pressure and the like are also followed. The sliced bread on the market has single taste and deficient functions, and can not meet the living requirements of modern people. Therefore, it is a real need of modern life to develop sliced bread with diversified tastes and capable of helping consumers to realize physical function regulation.

Disclosure of Invention

The invention aims to provide sliced bread which is rich in taste and has a food therapy effect.

In order to achieve the purpose, the invention adopts the following technical scheme:

the invention provides sliced bread which comprises the following components in percentage by mass: 70-80% of high-gluten flour; 1.5 to 2 percent of white sugar; 0.2 to 0.4 percent of fresh yeast; 1.1 to 1.6 percent of dry Marie yeast; 0.7 to 1.8 percent of salt; 0.8 to 5 percent of milk powder; 0.1 to 1 percent of pickled papaya; 0.1 to 2 percent of bread improver; 0.01 to 0.5 percent of moringa seed powder; 2.5 to 9 percent of eggs; 1% -8% of butter; 0.001% -0.01% of purple perilla; 0.1 to 0.8 percent of milk powder; 5% -10% of red bean; 5% -15% of sweet piece oil; 0.05% -1% of olive oil; the balance of water.

As a further improvement of the invention: the pickled papaya is dried after being cleaned by edible alkali, is dried by a dryer and is made into powder by a powder making machine.

As a further improvement of the invention: the water activity of the dried sour pawpaw is more than 0.55 and less than 0.8.

As a further improvement of the invention: the salt is low-sodium salt, and is used after being ground and sieved.

As a further improvement of the invention: the dough kneading temperature of the bread-cutting is 27-28 ℃.

As a further improvement of the invention: removing shells of the moringa seeds, soaking for 2-5 minutes, taking out, drying, and making into powder by a powder making machine; and (3) putting the moringa seed shells into the water according to the mass percentage, soaking for 1-2 hours, then fishing out, and using the soaked water for kneading dough.

As a further improvement of the invention: the Perillae herba is prepared by cleaning fresh folium Perillae, oven drying, and making into granule.

As a further improvement of the invention: the water activity of the dried perilla is more than 0.5 and less than 0.76.

As a further improvement of the invention: the sliced bread is eaten after being cooled for 5-10 hours.

As a further improvement of the invention: mixing the fresh yeast and the dry Marie yeast and adding the mixture into the high gluten flour; the shortening and the olive oil are added separately.

The moringa seeds can decompose redundant sugar in a human body, activate cell activity, promote metabolism of harmful substances and necrotic cells, and have the specific functions of: it contains abundant capsaicin and saponin, and can remove toxic garbage accumulated in vivo. The moringa seeds can decompose redundant sugar in a human body, can activate the activity of cells, can improve the immunity and self-healing capability of the body, can promote the metabolism of harmful substances and necrotic cells, and has the effect of regulating blood pressure. The moringa seeds can promote sugar metabolism, increase the sugar reserve of liver cells, help damaged liver cells to recover more quickly, improve the microcirculation of the liver and relieve the liver injury. The moringa seeds contain rich trace elements, can regulate the blood sugar content of a human body, is beneficial to secreting insulin, can increase the immune system and reduce the complications of diabetes. However, there are some drawbacks to moringa seeds after consumption: diarrhea symptoms are easily caused, and the condition of belly pulling can easily occur when too much moringa seeds are eaten, so the dosage of the moringa seeds needs to be moderate.

The sour papaya has the functions of invigorating spleen and helping digestion, and papain in the sour papaya can decompose fat into fatty acid. The sour papaya contains an enzyme which can digest protein and is beneficial to human bodies to digest and absorb food, so that the sour papaya has the effects of tonifying spleen and helping digestion. Too much meat is eaten, fat is easy to accumulate in the lower half of the body, and the enzyme in the sour pawpaw can help to decompose the meat and reduce the work load of the stomach and intestine. The unique papaya alkali has antibiotic and tumor treating effect, can prevent the synthesis of nitrosamine as one carcinogen, and has powerful anticancer activity on lymphoid leukemia cell. The components contained in the sour papaya can protect liver, reduce enzyme, resist inflammation, inhibit bacteria, reduce blood fat, soften blood vessel and the like. In addition, the papain is beneficial to the development of mammary gland, has obvious lactation promoting effect, and can increase breast milk for women with milk deficiency. Because the pawpaw is warm in nature, cold-free and not dry, the nutrition in the pawpaw is easy to be directly absorbed by the skin, and particularly the pawpaw can play a role in moistening the lung. When the lung is properly moistened, the lung can better promote the circulation of qi and blood, so that the body can absorb sufficient nutrition more easily, and the skin becomes smooth, tender and fine, wrinkles are reduced, and the face is ruddy. Carcaine in sour papaya is slightly toxic to human body, so the eating amount should not be too much each time, and people with allergic constitution should take the food with caution. The pawpaw can not be eaten during pregnancy only to fear causing uterine contraction and abdominal pain, but the fetus can not be affected, so the dosage of the sour pawpaw needs to be regulated within a safe range.

Folium Perillae is also called folium Perillae, has effects of relieving exterior syndrome, dispelling cold, activating qi-flowing and regulating stomach, and can be used for treating wind-cold type common cold, cough, abdominal distention, nausea and emesis. Its seed is also called perilla seed, and has the functions of relieving cough and asthma and collecting phlegm.

The invention determines the addition amounts of the papaya and the moringa seeds, is safe by combining other components including the perilla frutescens, has a certain regulation effect on the pH value of a body after being eaten, has a food therapy effect, is beneficial to the recovery of some chronic diseases, and prevents sliced bread from drying after being placed for a few days. In the research of the invention, the inventors have surprisingly and surprisingly found that the shelf life of bread without the addition of preservatives is only 3-5 days different from that of bread with the addition of preservatives.

Detailed Description

The present invention provides a sliced bread product which is further described in more detail by way of the following specific examples:

The sour papaya is dried after being cleaned by edible alkali, and is made into powder by a powder making machine after being dried by a dryer, the edible alkali can neutralize dark green vegetables, and the pesticide is sprayed in excess to adhere organic acid and sulfide, so that the pollution of the pesticide to the sour papaya can be removed.

The water activity of the dried sour papaya is more than 0.55 and less than 0.8, and the water activity of the sour papaya in the range can prevent microorganisms from sprouting on one hand and can help the sliced bread not to be dried after being stored for several days to cause serious reduction of taste.

The salt is low-sodium salt, and the salt is used after being ground and sieved, because the low-sodium salt contains certain potassium ions, and the most important part depending on the metabolic activity of human cells is various mineral ions, in the intracellular fluid, the potassium ions and the sodium ions can generate an activity potential. It can be seen by assay analysis that two ions are displaced from each other within the cell at the same time and at a surprising rate of once in 0.01 seconds. In the human body, charged ions including K exist between cells⁺、Na⁺And amino acids after electrolysisProducts, and the like. The charged ions, particles and electric dipoles existing in a healthy human body are arranged in a directional mode, all tissue cells in the healthy human body are always in acid-base balance and tend to be in alkalescence, the human body is influenced by the external environment along with the change of age, when the inherent directional arrangement of the charged ions, particles and electric dipoles is damaged, bioelectric current in the human body is weakened, the body can generate adverse symptoms, at the moment, acidic substances in the human body are increased, the acid-base is out of balance, and therefore various diseases are induced.

The dough kneading temperature of the bread-cutting is 27-28 ℃.

Removing shells of the moringa seeds, soaking for 2-5 minutes, taking out, drying, and making into powder by a powder making machine; the moringa seed shells are placed into the water according to the mass percentage and soaked for 1-2 hours, then the moringa seed shells are fished out, the soaked water is used for kneading dough, the moringa seed shells can play a role in purifying water, the texture of the water has an obvious influence on the taste of food, and especially the purified water can enable the components for preparing sliced bread to relatively keep the original flavor of the components.

The perilla frutescens is prepared by cleaning fresh perilla frutescens leaves, drying the fresh perilla frutescens leaves, and making the fresh perilla frutescens leaves into a particle state through a powder making machine, wherein the particle state of the perilla frutescens can also help sliced bread not to be obviously dried after being placed for a plurality of days, and the sliced bread can keep good taste.

The water activity of the dried perilla is more than 0.5 and less than 0.76.

The sliced bread is eaten after being cooled for 5-10 hours, and after being cooled, the effects of various components of the sliced bread are fully exerted, and the sliced bread is eaten at the moment, so that the taste is better.

The fresh yeast and the dry Maries yeast are mixed and added into the high gluten flour, when the traditional sliced bread is prepared, the dry yeast is mixed in the flour, and then the fresh yeast is used in the dough kneading procedure, but the distribution of the fresh yeast is not uniform, when the two types of yeast are mixed with the flour, the defects of the two types of yeast can be overcome, the two types of yeast can be dispersed uniformly, and the two types of yeast and the flour can be well combined in the stirring procedure, so that the effect that 1+1 is more than 2 can be exerted, and the fermentation is facilitated; the butter and the olive oil are added separately, tastes of the butter and the olive oil are different, and the butter and the olive oil are added separately, so that the taste is prevented from being affected due to mixing.

According to the first test, after the sliced bread is prepared according to the component proportion of the invention, the eating experience is observed:

the invention provides sliced bread which comprises the following components in percentage by mass: 70% of high-gluten flour; 1.5% of white sugar; 0.4% of fresh yeast; 1.6 percent of dry Marie yeast; 1.8 percent of salt; 5% of milk powder; 1% of pickled papaya; 2% of bread improver; 0.5 percent of moringa seed powder; 9% of eggs; 8% of butter; purple perilla 0.01%; 0.8 percent of milk powder; 10% of red bean; 15% of sweet piece oil; 1% of olive oil; the balance of water.

The pickled papaya is dried after being cleaned by edible alkali, is dried by a dryer and is made into powder by a powder making machine.

The water activity of the dried sour pawpaw is more than 0.55 and less than 0.8.

The salt is low-sodium salt, and is used after being ground and sieved.

The dough cutting and kneading temperature is 27 ℃.

Removing shells of the moringa seeds, soaking for 2 minutes, taking out, drying, and making into powder by a powder making machine; and (3) putting the moringa seed shells into the water according to the mass percentage, soaking for 1 hour, then fishing out, and reserving the soaked water for later use.

The Perillae herba is prepared by cleaning fresh folium Perillae, oven drying, and making into granule.

The water activity of the dried perilla is more than 0.5 and less than 0.76.

The sliced bread is eaten after being cooled for 5 hours.

Mixing the fresh yeast and the dry Marie yeast and adding the mixture into the high gluten flour; the shortening and the olive oil are added separately.

Except the limitation, the other preparation processes are the same as the preparation process of the conventional sliced bread, the sliced bread prepared by the process has inward small holes in the cross section, better light transmission, capability of being comparable with the manually sliced bread, moderate softness and good toughness of the bread, fine and fine mouthfeel, clear chewing layering sense, a bit of sour taste, capability of stimulating the taste of people and more comfortable body after being eaten.

Experiment two, changing the components of the sliced bread, combining different components to prepare the sliced bread, observing the difference of the sliced bread, selecting three types of patients with thick blood fat, hypertension and superficial gastritis to eat the sliced bread for a period of time, and observing the body improvement conditions of the patients, wherein the three types of patients are shown in the following tables 1 and 2:

TABLE 1 different slicing bread made by combining different components

TABLE 2 table of physical improvement of patients with chronic diseases

Example 1

The sliced bread of the embodiment comprises the following components in percentage by mass: 70% of high-gluten flour; 1.5% of white sugar; 0.2% of fresh yeast; 1.1% of dry Marie yeast; 0.7 percent of salt; 0.8 percent of milk powder; 0.1 percent of pickled papaya; 0.1% of bread improver; 0.01 percent of moringa seed powder; 2.5 percent of eggs; 1% of butter; purple perilla 0.001%; 0.1% of milk powder; 5% of red beans and 5% of sweet flake oil; 0.05% of olive oil; the balance of water.

The salt is low-sodium salt, and is used after being ground and sieved.

The dough cutting and kneading temperature is 27 ℃.

The water activity of the dried perilla is more than 0.5 and less than 0.76.

The sliced bread is eaten after being cooled for 5 hours.

Example 2

The sliced bread of the embodiment comprises the following components in percentage by mass: 80% of high gluten flour; 2% of white sugar; 0.4% of fresh yeast; 1.6 percent of dry Marie yeast; 1.8 percent of salt; 5% of milk powder; 1% of pickled papaya; 2% of bread improver; 0.5 percent of moringa seed powder; 9% of eggs; 8% of butter; purple perilla 0.01%; 0.8 percent of milk powder; 10% of red beans and 15% of sweet flake oil; 1% of olive oil; the balance of water.

The salt is low-sodium salt, and is used after being ground and sieved.

The dough temperature of the cut bread is 28 ℃.

Removing shells of the moringa seeds, soaking for 5 minutes, taking out, drying, and making into powder by a powder making machine; and (3) putting the moringa seed shells into the water according to the mass percentage, soaking for 2 hours, then fishing out, and reserving the soaked water for later use.

The water activity of the dried perilla is more than 0.5 and less than 0.76.

The sliced bread is eaten after being cooled for 10 hours.

Example 3

The sliced bread of the embodiment comprises the following components in percentage by mass: 72 percent of high-gluten flour; 1.52% of white sugar; 0.2.4% of fresh yeast; 1.12% of dry Marie yeast; 0.8 percent of salt; 0.85% of milk powder; 0.2 percent of pickled papaya; 0.15% of bread improver; 0.025% of moringa seed powder; 3% of eggs; 2% of butter; purple perilla 0.002%; 0.7 percent of milk powder; 6% of red beans and 6% of sweet flake oil; 0.07% of olive oil; the balance of water.

The salt is low-sodium salt, and is used after being ground and sieved.

The dough cutting and kneading temperature is 27 ℃.

Removing shells of the moringa seeds, soaking for 3 minutes, taking out, drying, and making into powder by a powder making machine; and (3) putting the moringa seed shells into the water according to the mass percentage, soaking for 1.2 hours, then fishing out, and reserving the soaked water for later use.

The water activity of the dried perilla is more than 0.5 and less than 0.76.

The sliced bread is eaten after being cooled for 6 hours.

Example 4

The sliced bread of the embodiment comprises the following components in percentage by mass: 70-80% of high-gluten flour; 2% of white sugar; fresh yeast 0.2-0.4%; 1.1-1.6% of dry Marie yeast; 1% of salt; 5% of milk powder; 0.1 percent of pickled papaya; 0.12% of bread improver; 0.4 percent of moringa seed powder; 6% of eggs; 3% of butter; purple perilla 0.007%; 0.18 percent of milk powder; 6% of red beans and 6% of sweet flake oil; 0.08 percent of olive oil; the balance of water.

The salt is low-sodium salt, and is used after being ground and sieved.

The dough cutting and kneading temperature is 27 ℃.

The water activity of the dried perilla is more than 0.5 and less than 0.76.

The sliced bread is eaten after being cooled for 7 hours.

Example 5

The sliced bread of the embodiment comprises the following components in percentage by mass: 80% of high gluten flour; 2% of white sugar; 0.4% of fresh yeast; 1.6 percent of dry Marie yeast; 1.8 percent of salt; 0.8 percent of milk powder; 1% of pickled papaya; 2% of bread improver; 0.01 percent of moringa seed powder; 2.5 percent of eggs; 1% of butter; purple perilla 0.001%; 0.8 percent of milk powder; 5% of red beans and 5% of sweet flake oil; 1% of olive oil; the balance of water.

The salt is low-sodium salt, and is used after being ground and sieved.

The dough temperature of the cut bread is 28 ℃.

The water activity of the dried perilla is more than 0.5 and less than 0.76.

The sliced bread is eaten after being cooled for 10 hours.

Example 6

The sliced bread of the embodiment comprises the following components in percentage by mass: 70% of high-gluten flour; 2% of white sugar; 0.4% of fresh yeast; 1.6 percent of dry Marie yeast; 1.8 percent of salt; 0.8 percent of milk powder; 1% of pickled papaya; 0.1% of bread improver; 0.5 percent of moringa seed powder; 9% of eggs; 1% of butter; purple perilla 0.01%; 0.1% of milk powder; 5% of red beans and 5% of sweet flake oil; 0.05% of olive oil; the balance of water.

The salt is low-sodium salt, and is used after being ground and sieved.

The dough cutting and kneading temperature is 27 ℃.

The water activity of the dried perilla is more than 0.5 and less than 0.76.

The sliced bread is eaten after being cooled for 5 hours.

The sliced bread obtained in the above examples 1 to 6 was used for 120 persons with obesity, fatty liver and sub-health, wherein the obese persons had a weight of 20 to 30 jin above the standard, the other patients had normal diet including normal food intake and fat intake, the fatty liver patients were mild fatty liver patients, the time period is 6 months, the patients took the sliced bread 3 to 5 times per week, and the body changes of the three groups after the observation of the time period are shown in table 3 below:

TABLE 3 physical changes of the three groups of people

It should be understood that these examples are for illustrative purposes only and are not intended to limit the scope of the present invention. Further, it should also be understood that various alterations, modifications and/or variations can be made to the present invention by those skilled in the art after reading the technical content of the present invention, and all such equivalents fall within the protective scope defined by the claims of the present application.

It will be appreciated by those skilled in the art that the invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. The embodiments disclosed above are therefore to be considered in all respects as illustrative and not restrictive. All changes which come within the scope of or equivalence to the invention are intended to be embraced therein.

Claims

1. The sliced bread is characterized by comprising the following components in percentage by mass: 70-80% of high-gluten flour; 1.5 to 2 percent of white sugar; 0.2 to 0.4 percent of fresh yeast; 1.1 to 1.6 percent of dry Marie yeast; 0.7 to 1.8 percent of salt; 0.8 to 5 percent of milk powder; 0.1 to 1 percent of pickled papaya; 0.1 to 2 percent of bread improver; 0.01 to 0.5 percent of moringa seed powder; 2.5 to 9 percent of eggs; 1% -8% of butter; 0.001% -0.01% of purple perilla; 0.1 to 0.8 percent of milk powder; 5% -10% of beans; 5% -15% of sweet piece oil; 0.05% -1% of olive oil; the balance of water.

2. The sliced bread as claimed in claim 1, wherein: the pickled papaya is dried after being cleaned by edible alkali, is dried by a dryer and is made into powder by a powder making machine.

3. The sliced bread as claimed in claim 1, wherein: the water activity of the dried sour pawpaw is more than 0.55 and less than 0.8.

4. The sliced bread as claimed in claim 1, wherein: the salt is low-sodium salt, and is used after being ground and sieved.

5. The sliced bread as claimed in claim 1, wherein: the dough kneading temperature of the bread-cutting is 27-28 ℃.

6. The sliced bread as claimed in claim 1, wherein: removing shells of the moringa seeds, soaking for 2-5 minutes, taking out, drying, and making into powder by a powder making machine; and (3) putting the moringa seed shells into the water according to the mass percentage, soaking for 1-2 hours, then fishing out, and using the soaked water for kneading dough.

7. The sliced bread as claimed in claim 1, wherein: the Perillae herba is prepared by cleaning fresh folium Perillae, oven drying, and making into granule.

8. The sliced bread as claimed in claim 7, wherein: the water activity of the dried perilla is more than 0.5 and less than 0.76.

9. The sliced bread as claimed in claim 1, wherein: the sliced bread is eaten after being cooled for 5-10 hours.

10. The sliced bread as claimed in claim 1, wherein: mixing the fresh yeast and the dry Marie yeast and adding the mixture into the high gluten flour; the shortening and the olive oil are added separately.