CN113995080B - Compound preservative, purple sweet potato bread and preparation method of purple sweet potato bread - Google Patents

Compound preservative, purple sweet potato bread and preparation method of purple sweet potato bread Download PDF

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CN113995080B
CN113995080B CN202111280531.7A CN202111280531A CN113995080B CN 113995080 B CN113995080 B CN 113995080B CN 202111280531 A CN202111280531 A CN 202111280531A CN 113995080 B CN113995080 B CN 113995080B
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bread
sweet potato
purple sweet
compound
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CN113995080A (en
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邱艺超
陈俊辉
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Dumai Fujian Food Co ltd
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Dumai Fujian Food Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
    • 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
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • 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
    • A21D13/20—Partially or completely coated products
    • A21D13/22—Partially or completely coated products coated before baking
    • 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
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/366—Tubers, roots
    • 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
    • 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
    • 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
    • A21D8/06—Baking processes
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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Abstract

The application relates to the field of foods, and particularly discloses a compound preservative, purple sweet potato bread and a preparation method of the purple sweet potato bread. The compound preservative comprises camellia oil, shaddock peel essential oil, perilla oil and eucalyptus oil, can be used in the field of foods, and has the effects of sterilization and corrosion prevention; the purple sweet potato bread comprises 53-80 parts of compound coarse grain powder; 12-18 parts of wheat flour; 0.5-1.3 parts of wheat gluten; 1.5-3.5 parts of white sugar; 0.3-1.8 parts of yeast; 0.8-1.5 parts of butter; 0.6-2.5 parts of salt; 0.3-1.2 parts of compound preservative; 38-46 parts of mixed liquid; 3-8 parts of ice cubes; wherein the compound coarse grain powder comprises 45-60 parts of purple sweet potato powder, 0.7-1.82 parts of active soybean powder and 7.3-18.18 parts of other coarse grain powder, has the characteristics of long shelf life and fresh-keeping period, and has strong bread flavor and delicate fragrance.

Description

Compound preservative, purple sweet potato bread and preparation method of purple sweet potato bread
Technical Field
The application relates to the technical field of foods, in particular to a compound preservative, purple sweet potato bread and a preparation method of the purple sweet potato bread.
Background
Bread is a soft porous baked product which is prepared by taking wheat flour as a main raw material, taking yeast as a main leavening agent, adding a proper amount of auxiliary materials, fermenting and baking. Baked bread is favored by consumers because of the characteristics of rich nutrition, easy digestion, convenient eating and the like.
Since bread is a food rich in carbohydrates, proteins, etc., and is also a good medium for microorganisms, the bread is extremely prone to mould during storage, especially in high temperature rainy seasons, which greatly affects the shelf life of the bread.
The mildew of bread is mainly caused by the action of mould, and at present, the method of adding artificial preservative is mostly adopted to delay the growth and propagation of mould, thereby prolonging the shelf life of bread. Artificial preservatives such as propionate, sorbate, benzoate and the like have the following main mechanisms for inhibiting the growth and propagation of mold: 1) Inactivation of microorganisms by disrupting microbial cell membrane structure, or interfering with cell wall synthesis, or altering cell membrane permeability; 2) By inhibiting the activity of enzymes in microorganisms, the normal metabolism of the microorganisms is disturbed, so that the survival and reproduction of the microorganisms are affected; 3) Affecting the propagation of mold by acting on the genetic material or genetic microparticle structure of the microorganism; 4) The protein denaturation is caused by acting on the protein, thereby affecting the growth and reproduction of microorganisms.
The artificial preservative such as propionate, sorbate, benzoate and the like are acidic substances, the acidity of a human body can be directly increased after the excessive acidic substances are eaten, excessive consumption and loss of iodine, iron, calcium and other substances in the human body can be caused, and the burden of the human body can be increased after the artificial preservative is eaten for a long time, so that other digestive diseases are caused. Therefore, it is necessary to strictly control the addition amount of the preservative to the bread.
Disclosure of Invention
Aiming at the defects existing in the prior art, the invention aims to provide the compound preservative, the purple sweet potato bread and the preparation method of the purple sweet potato bread, which can reduce the mildew risk of the bread and improve the shelf life of the bread while reducing the addition amount of the artificial preservative.
In a first aspect, the present application provides a compound preservative, which adopts the following technical scheme:
the compound preservative comprises the following raw materials in parts by weight: 21-30 parts of camellia oil; 8-15 parts of shaddock ped essential oil; 1-5 parts of perilla oil; 0.2-0.6 part of eucalyptus oil.
By adopting the technical scheme, each component in the compound preservative formed by compounding and mixing camellia oil, shaddock peel essential oil, perilla oil and eucalyptus oil is a pure natural plant extract, and the compound preservative is adopted to replace an artificial preservative, so that the addition amount of the artificial preservative in food can be reduced, the artificial preservative dosage ingested by a human body is reduced, and the burden of the human body is lightened.
The inventor applies the compound preservative to food, and finds that the quality guarantee period of the food is greatly prolonged, because each component in the compound preservative generates a compound synergistic effect, the potential activity of each component is effectively stimulated, the growth and the reproduction of microorganisms are inhibited or even destroyed, and the sterilization and the preservation effects are fully exerted. The compound preservative contains a large amount of unsaturated fatty acid, oleic acid, linoleic acid, naringin, tea polyphenol and other substances, is rich in nutrition, and has the effects of promoting digestion, improving diabetes, reducing cholesterol and the like after being absorbed by a human body. Meanwhile, as each component in the compound preservative has aromatic flavor, various different aromatic flavors are mixed to generate rich and intense aromatic flavor, and the compound preservative can be added into food to promote the flavor of the food and stimulate appetite.
Preferably, the compound preservative comprises the following raw materials in parts by weight: 24-27 parts of camellia oil; 12-15 parts of shaddock ped essential oil; 3-5 parts of perilla oil; 0.45-0.6 parts of eucalyptus oil.
By adopting the proportion, each component in the compound preservative can keep respective activity, has good fusion effect, can more effectively play a role in synergy, effectively inhibit the growth and propagation of bacteria and mould, and can prolong the shelf life of the bread to 210 days when being applied to the purple sweet potato bread, thereby greatly improving the shelf life of the bread.
In a second aspect, the present application provides a purple sweet potato bread, comprising the following raw materials in parts by weight: 53-80 parts of compound coarse grain powder; 12-18 parts of wheat flour; 0.5-1.3 parts of wheat gluten; 1.5-3.5 parts of white sugar; 0.3-1.8 parts of yeast; 0.8-1.5 parts of butter; 0.6-2.5 parts of salt; 0.3-1.2 parts of compound preservative; 38-46 parts of mixed liquid; 3-8 parts of ice cubes; wherein the compound coarse grain powder comprises 45-60 parts of purple sweet potato powder, 0.7-1.82 parts of active soybean powder and 7.3-18.18 parts of other coarse grain powder.
Preferably, the rest of the coarse grain powder comprises at least two of black rice flour, brown rice flour, buckwheat flour, millet flour, oat flour, red bean flour and green bean flour.
Purple sweet potato contains rich dietary fiber, starch, vitamins, trace elements (selenium, ferrum, calcium, potassium, etc.), anthocyanin, glycoprotein, carotene, DHEA, etc., and has antioxidant, antitumor, memory improving, hypertension preventing, obesity regulating, and antiaging effects. The bread prepared by mixing the purple sweet potato powder, the wheat flour, the active soybean powder and the rest coarse grain powder is rich in dietary fibers, vitamins, minerals and other nutrient substances, is beneficial to intestinal peristalsis, eliminates toxins and prevents constipation, and the human body has a slower starch absorption speed on the compound coarse grain powder, does not cause rapid rise and fall of blood sugar, can prevent diabetes, has good satiety and can prevent obesity.
The compound preservative obtained by compounding four pure natural extracts of camellia oil, naringin essential oil, perilla oil and eucalyptus oil is added into the preparation of the purple sweet potato bread, the purposes of inhibiting the growth and reproduction of microorganisms can be achieved without adding other artificial preservatives, the effects of corrosion prevention and sterilization are achieved, and the quality guarantee of the bread is prolonged. The natural preservative component can reduce the deposition of artificial preservative in human body, is beneficial to body health, has special aromatic flavor, and stimulates appetite.
Preferably, the weight ratio of the active soybean powder to the wheat gluten is 1-1.2.
The active soybean powder and the wheat gluten are mixed to further improve the protein content in the bread, and when the active soybean powder and the wheat gluten are mixed according to the proportion, the active soybean powder and the wheat gluten can fully absorb water to improve the strength of dough, form a gluten network structure, preserve air, improve the softness, the yield and the shelf life of the baked bread, and improve the shape and the taste of the bread.
Preferably, the salt is fried at 75-85deg.C for 2-5min.
The ingredients in the mixed coarse grain powder fried at the temperature and for the time can be mixed more uniformly, and the respective fragrance can be excited, so that the baked bread has thicker bread fragrance, and the flavor is good in durability and is not easily influenced by the prolonged shelf life; meanwhile, the fried compound coarse grain powder can be better fused with other raw materials, the water absorption performance of dough is improved, gluten with good strength is formed, so that the prepared bread is fluffy, fine and smooth, has good taste, and can prolong the storage life.
Preferably, the mixed liquid is water or shaddock peel water; the preparation method of the shaddock ped water comprises the following steps: cleaning pericarpium Citri Grandis, adding Mel and drinking water, boiling, maintaining at 65-80deg.C for 20-30min, cooling, and filtering to obtain pericarpium Citri Grandis water.
Preferably, the pomelo peel: longan nectar: the weight portion ratio of the drinking water is (1-3) (0.3-0.5): (10-12).
By adopting the components proportioning and the extraction mode of heat preservation after boiling, the organic acid, the vitamin, the naringin, the rutin and other antioxidant active substances in the naringin can be fully dissolved in the water, the sweet osmanthus honey not only can adjust the sweet taste in the water, but also can mutually blend the mild fragrance of the sweet osmanthus honey and the delicate fragrance of the naringin, and the fresh and sweet fragrance of the naringin water can be improved. When the naringin and the compound preservative are added into the bread together, the components in the naringin and the compound preservative can mutually correspond to each other and synergistically increase, so that the growth and the reproduction of microorganisms are further slowed down, and the shelf life of the bread is prolonged; the components in the shaddock ped water and the compound preservative can be further fused after being baked at high temperature, so that the bread is endowed with thicker fragrance, the flavor of the bread is improved, and the flavor and the taste of the bread are not easily affected due to the increase of the preservation time.
Preferably, the salt is fried at 55-75deg.C for 2-5min.
The salt heated by the above conditions can be better and faster fused with other raw materials, when the salt is mixed with other raw materials, the salt is favorable for assisting the protein to change the structure, the effect of absorbing water is improved, the texture of gluten is thickened, the elasticity is enhanced, the bread is made to be fine and elastic and not easy to collapse, and the salt can be matched with shaddock peel water and a compound preservative after being added, so that the bacterial growth is inhibited, and the preservation period of the bread is further prolonged.
In a third aspect, the present application provides a method for preparing purple sweet potato bread, comprising the steps of:
s1, mixing and stirring the compound coarse grain powder, wheat flour, wheat gluten, white sugar, yeast, butter, salt and mixed liquid, adding ice blocks in the stirring process, and uniformly mixing to obtain dough.
S2, carrying out vacuum freeze fermentation on the dough, wherein the temperature of the freeze fermentation is minus 25 ℃ to minus 18 ℃, and the fermentation time is 2 to 4 hours.
S3, taking out the frozen and fermented dough, recovering the dough to room temperature, forming, and then proofing at 20-25 ℃ for 45-60min.
And S4, brushing a layer of yolk slurry on the surface of the proofed dough.
S5, baking the dough, wherein the heating temperature is 210-230 ℃, the heating temperature is 140-160 ℃, and the baking time is 20-30min.
S6, cooling and sterilizing the baked bread to obtain the purple sweet potato bread.
The prepared bread is rich in the flavor and dietary fiber of coarse grains by controlling the components of the purple sweet potato bread, the use of a compound preservative, the freezing fermentation process, the dough proofing process, the baking and packaging process and other conditions, so that the shape, the taste and the fragrance of the bread are improved. The method for reducing the temperature of the dough by using the components and the compound preservative and the freezing fermentation process can effectively slow down the growth of microorganisms, and the contact between the microorganisms in the bread and the moisture and oxygen in the external environment can be greatly reduced by controlling a series of processes such as high-temperature baking, cooling sterilization and the like, so that the propagation of the microorganisms is slowed down, the anti-corrosion effect is achieved, and the shelf life and the fresh-keeping period of the bread are fully prolonged.
In summary, the present application includes the following beneficial technical effects:
1. the camellia oil, the naringin essential oil, the perilla oil and the eucalyptus oil are fused to obtain the compound preservative, and the components are matched in a synergistic way after fusion, so that the respective effects can be effectively exerted, the activities of other components can be stimulated by the components, and the sterilization and corrosion prevention effects and the flavor of the compound preservative are improved; the compound preservative is purely natural, reduces the addition amount of the artificial preservative, can provide a large amount of beneficial active ingredients for human bodies, and is beneficial to human health.
2. In the application, the compound preservative, the naringin and the salt are added into bread preparation, and the components are matched synergistically, so that the growth and the reproduction of microorganisms in the bread can be further slowed down and inhibited, and the shelf life and the fresh-keeping period of the bread are prolonged.
3. The growth and reproduction of microorganisms can be slowed down through the composition of the components in the purple sweet potato bread, the use of the compound preservative, the addition of ice cubes in dough mixing and the treatment of the freezing fermentation process, and bacteria and fungi on the surface of the bread are killed through high-temperature baking and cooling sterilization treatment, so that the shelf life and the fresh-keeping period of the bread are greatly prolonged, and the shelf life of the bread is prolonged.
Detailed Description
The raw materials used in the examples of the present application are all commercially available.
Preparation example of Compound preservative
Preparation example 1
Mixing 210g of camellia oil, 80g of pomelo peel essential oil, 10g of perilla oil and 2g of eucalyptus oil uniformly to obtain the compound preservative.
Preparation example 2
Mixing 240g of camellia oil, 120g of pomelo peel essential oil, 30g of perilla oil and 4.5g of eucalyptus oil uniformly to obtain the compound preservative.
Preparation example 3
Taking 270g of camellia oil, 150g of pomelo peel essential oil, 50g of perilla oil and 6g of eucalyptus oil, and uniformly mixing to obtain the compound preservative.
Preparation example 4
And uniformly mixing 300g of camellia oil, 100g of pomelo peel essential oil, 20g of perilla oil and 3.5g of eucalyptus oil to obtain the compound preservative.
Preparation example of purple sweet potato bread
Example 1
S1, taking 0.43kg of black rice flour and 0.3kg of brown rice flour, and uniformly mixing to obtain the rest coarse grain flour;
s2, taking 4.5kg of purple sweet potato powder, 0.07kg of active soybean powder and 0.73kg of other coarse grain powder, and uniformly mixing to obtain compound coarse grain powder;
s3, mixing 5.3kg of compound coarse grain powder, 1.2kg of wheat flour, 0.05kg of wheat gluten, 0.15kg of white sugar, 0.03kg of yeast, 0.08kg of butter, 0.03kg of compound preservative prepared in preparation example 1, 0.06kg of salt and 3.8kg of water, stirring, adding 0.3kg of ice blocks in the stirring process, and uniformly mixing to obtain dough;
s4, carrying out vacuum freeze fermentation on the dough, wherein the temperature of the freeze fermentation is minus 25 ℃, and the fermentation time is 2 hours;
s5, taking out the frozen and fermented dough, recovering the dough to room temperature, forming, and then proofing at 20 ℃ for 60min;
s6, brushing a layer of yolk slurry on the surface of the proofed dough;
s7, baking the dough, wherein the heating temperature is 210 ℃, the heating temperature is 140 ℃, and the baking time is 30min, so that the purple sweet potato bread is obtained;
and S8, cooling and sterilizing the baked purple sweet potato bread, and then carrying out vacuum packaging.
Example 2
S1, taking 0.0.5kg of black rice flour, 0.5kg of buckwheat flour and 0.274 red bean flour, and uniformly mixing to obtain the rest coarse grain powder;
s2, taking 5.3kg of purple sweet potato powder, 0.126kg of active soybean powder and 1.274kg of other coarse grain powder, and uniformly mixing to obtain compound coarse grain powder;
s3, mixing and stirring 6.7kg of compound coarse grain powder, 1.5kg of wheat flour, 0.09kg of wheat gluten, 0.25kg of white sugar, 0.11kg of yeast, 0.12kg of butter, 0.08kg of compound preservative prepared in preparation example 1, 0.16kg of salt and 4.2kg of water, adding 0.5kg of ice blocks in the stirring process, and uniformly mixing to obtain dough;
s4, carrying out vacuum freeze fermentation on the dough, wherein the temperature of the freeze fermentation is minus 21 ℃, and the fermentation time is 3 hours;
s5, taking out the frozen and fermented dough, recovering the dough to room temperature, forming, and then proofing at 22 ℃ for 52min;
s6, brushing a layer of yolk slurry on the surface of the proofed dough;
s7, baking the dough, wherein the heating temperature is 220 ℃, the heating temperature is 150 ℃, and the baking time is 25 minutes, so that the purple sweet potato bread is obtained;
and S8, cooling and sterilizing the baked purple sweet potato bread, and then carrying out vacuum packaging.
Example 3
S1, uniformly mixing 0.3kg of black rice flour, 0.3kg of coarse rice flour, 0.2kg of buckwheat flour, 0.2kg of millet flour, 0.3kg of oat flour, 0.3kg of red bean flour and 0.218kg of mung bean flour to obtain the rest coarse grain powder;
s2, taking 6kg of purple sweet potato powder, 0.182kg of active soybean powder and 1.818kg of other coarse grain powder, and uniformly mixing to obtain compound coarse grain powder;
s3, mixing 8kg of compound coarse grain powder, 1.8kg of wheat flour, 0.13kg of wheat gluten, 0.35kg of white sugar, 0.18kg of yeast, 0.15kg of butter, 0.12kg of compound preservative prepared in preparation example 1, 0.25kg of salt and 4.2kg of water, stirring, adding 0.8kg of ice blocks in the stirring process, and uniformly mixing to obtain dough;
s4, carrying out vacuum freeze fermentation on the dough, wherein the temperature of the freeze fermentation is minus 18 ℃, and the fermentation time is 4 hours;
s5, taking out the frozen and fermented dough, recovering the dough to room temperature, forming, and then proofing at 25 ℃ for 45min;
s6, brushing a layer of yolk slurry on the surface of the proofed dough;
s7, baking the dough, wherein the heating temperature is 230 ℃, the heating temperature is 160 ℃, and the baking time is 20 minutes, so that the purple sweet potato bread is obtained;
and S8, cooling and sterilizing the baked purple sweet potato bread, and then carrying out vacuum packaging.
Example 4
The difference from example 2 is that the compound preservative used in step 3 was prepared as in preparation example 2.
Example 5
The difference from example 2 is that the compound preservative used in step 3 was prepared as in preparation example 3.
Example 6
The difference from example 2 is that the compound preservative used in step 3 was prepared as in preparation example 4.
Example 7
The difference from example 5 is that the water of step S3 is replaced with an equal mass of naringin, wherein the naringin is prepared as follows: cleaning 1kg of shaddock peel, pouring 10L of drinking water and 0.3kg of osmanthus honey, boiling, preserving heat at 65 ℃ for 30min, cooling, filtering and squeezing water in the shaddock peel to obtain shaddock peel water.
Example 8
The difference from example 5 is that the water of step S3 is replaced with an equal mass of naringin, wherein the naringin is prepared as follows: 2kg of shaddock peel is taken and washed, then 11L of drinking water and 0.4kg of osmanthus honey are poured into the shaddock peel, the shaddock peel is boiled, and the shaddock peel is kept warm at 72 ℃ for 25 minutes, and the shaddock peel water is obtained by filtering and squeezing the water in the shaddock peel after cooling.
Example 9
The difference from example 5 is that the water of step S3 is replaced with an equal mass of naringin, wherein the naringin is prepared by the steps of: cleaning 3kg of shaddock peel, pouring 12L of drinking water and 0.5kg of osmanthus honey, boiling, preserving heat at 80 ℃ for 20min, cooling, filtering and squeezing water in the shaddock peel to obtain shaddock peel water.
Examples 10 to 12
The difference from example 9 is that the added amount of purple sweet potato powder, the added amount of active soybean powder and the added amount of wheat gluten are different, see specifically Table 1.
TABLE 1 addition amount of purple sweet Potato powder, active Soybean powder and gluten in examples 10-12
Examples Purple sweet potato powder/kg Active soybean flour/kg Gluten/kg
Example 10 5.346 0.08 0.1
Example 11 5.354 0.072 0.08
Example 12 5.316 0.11 0.11
Example 13
The difference from example 12 is that the compound coarse grain powder is fried for 10min at 35 ℃ and then mixed with other raw materials.
Example 14
The difference from example 12 is that the compound coarse grain powder is fried for 5min at 45 ℃ and then mixed with other raw materials.
Example 15
The difference from example 12 is that salt was fried at 75℃for 5min.
Example 16
The difference from example 12 is that salt was stir-fried at 85℃for 2min.
Comparative example
Comparative example 1
The difference from example 1 is that 0.03kg of sodium propionate was added in step 3 and mixed with the raw materials such as purple sweet potato powder to form a dough.
Comparative example 2
The difference from example 1 is that the compound preservative used in step 6 is formed by mixing 210g of camellia oil and 80g of pomelo peel essential oil.
Comparative example 3
The difference from example 1 is that the compound preservative used in step 6 is formed by mixing 210g of camellia oil, 80g of pomelo peel essential oil and 10g of perilla oil.
Comparative example 4
The difference from example 1 is that the compound preservative used in step 6 is formed by mixing 210g of camellia oil, 80g of pomelo peel essential oil and 2g of eucalyptus oil.
Performance test
The purple sweet potato bread prepared in examples 1 to 16 and comparative examples 1 to 4 was numbered as samples 1 to 21, and sensory evaluation was performed on samples 1 to 21 with reference to QB/T1252-1991 "PRC industry Standard-bread, and sensory evaluation index is shown in Table 2.
Sensory evaluation method: samples 1-21, immediately after discharge, on day 180 of storage, and on day 210 of storage, were scored according to the criteria of table 2, with the lowest score and highest score removed and the average value recorded in table 3.
And (3) quality guarantee period detection: after the samples were packaged, they were placed on shelves at the same height in the same room and stored at room temperature, and were sampled every day and the colony count of the bread was measured in accordance with GB4789.2-2010 food safety national Standard food microbiology test colony count measurement, and when the colony count was 50cfu or more, it was a defective product (the storage time was set to be a shelf life), and the measured shelf life results were recorded in Table 3.
Table 2 organoleptic evaluation index of bread
Table 3 sensory evaluation results of bread
According to table 3, it can be seen that the shelf lives of the purple sweet potato bread prepared by the embodiments 1-16 of the present application are all over 210 days, and the shelf lives of the purple sweet potato bread prepared by the comparative examples 1-4 are all below 190 days, which means that the mildew time of the bread prepared by the present application is prolonged, the shelf lives of the bread are prolonged, and the raw materials (camellia oil, naringin essential oil, perilla oil and eucalyptus oil) in the compound preservative used by the present application are all natural plant extracts, so that the addition amount of the artificial preservative is greatly reduced.
According to the data of example 1 and comparative example 1 in table 3, the shelf life of the purple sweet potato bread prepared by adopting the compound preservative can reach 211 days, and the shelf life of the purple sweet potato bread prepared by adopting the artificial preservative-sodium propionate is 185 days, which indicates that the bread prepared by adopting the compound preservative greatly reduces the addition amount of the artificial preservative and can effectively prolong the shelf life of the bread. Meanwhile, the smell and the taste of the bread prepared by the compound preservative are better than those of the bread prepared by adopting the sodium propionate preservative.
According to the data of example 1 and comparative examples 2-4 in table 3, it is shown that the compound preservative formed by compounding camellia oil and naringin essential oil is applied to bread, and the shelf life of the bread is 187 days; the compound preservative formed by compounding camellia oil, shaddock ped essential oil and perilla oil is applied to bread, and the quality guarantee period of the bread is 188 days; the compound preservative formed by compounding camellia oil, shaddock ped essential oil and eucalyptus oil is applied to bread, and the shelf life of the bread is 182 days; and when the compound preservative is formed by compounding camellia oil, shaddock peel essential oil, perilla oil and eucalyptus oil and is applied to bread, the shelf life of the bread is 211 days.
Therefore, the camellia oil and the shaddock ped essential oil are applied to the bread, the shelf life of the prepared bread is similar to that of the bread added with the artificial preservative sodium propionate, and the camellia oil and the shaddock ped essential oil can play a role in preserving the bread.
When any one of the perilla oil or the eucalyptus oil is mixed into the camellia oil and the shaddock ped essential oil, the shelf life of the bread is similar to or even shorter than that of the bread prepared without the perilla oil or the eucalyptus oil, namely, the compound preservative prepared by adding any one of the perilla oil or the eucalyptus oil into the camellia oil and the shaddock ped essential oil is applied to bread preparation, and the preservative effect is not obviously improved, and even mutually inhibited.
When the compound preservative is formed by compounding camellia oil, shaddock ped essential oil, perilla oil and eucalyptus oil, the shelf life of the bread is prolonged to 211 days, and the four raw materials of the camellia oil, the shaddock ped essential oil, the perilla oil and the eucalyptus oil are matched and mutually matched, and the components mutually generate a compound synergistic effect, so that the potential activities of the components are effectively excited, the preservative effect of the compound preservative is obviously improved, the shelf life of the bread is prolonged, and the bread has a long-acting water-locking and moisturizing effect, so that the bread can still keep good appearance, taste and flavor after long-time preservation; and the four raw materials are mixed with each other, so that the flavor retention time on the bread is prolonged, and the appetite is stimulated.
The data according to examples 5, 7, 8 and 9 show that the shelf life of the bread is 222 days when water is used in the dough-kneading stage; when the shaddock peel water is adopted in the dough kneading stage, the shelf life of the bread is prolonged to 226 days, and the addition of the shaddock peel water and the compound preservative can synergistically act to delay the growth and propagation of microorganisms and prolong the shelf life of the bread.
According to the data of examples 9-12, when the ratio of the active soybean powder to the gluten powder is 0.8-1, the gluten formation during dough kneading can be promoted, meanwhile, the bread is loose and porous, the shape and volume keeping effect is good, and the shape and taste of the bread are improved; but also can cooperate with compound preservative and shaddock peel water to prevent the bread from aging and prolong the shelf life of the bread.
According to the data of examples 12, 13 and 14, the fried compound coarse grain powder can improve the water absorbability, is beneficial to mixing the compound coarse grain powder with other raw materials, improves the fermentation effect of dough, and improves the appearance and taste of bread.
According to the data of examples 12, 15 and 16, the fried salt and the shaddock peel water cooperate to excite respective sterilization effects mutually when the fried salt is used for kneading dough, so that better sterilization and corrosion prevention effects are achieved, and the shelf life of the bread is prolonged.
The present embodiment is merely illustrative of the present application and is not intended to be limiting, and those skilled in the art, after having read the present specification, may make modifications to the present embodiment without creative contribution as required, but is protected by patent laws within the scope of the claims of the present application.

Claims (6)

1. The purple sweet potato bread is characterized by comprising the following raw materials in parts by weight:
53-80 parts of compound coarse grain powder;
12-18 parts of wheat flour;
0.5-1.3 parts of wheat gluten;
1.5-3.5 parts of white sugar;
0.3-1.8 parts of yeast;
0.8-1.5 parts of butter;
0.6-2.5 parts of salt;
0.3-1.2 parts of compound preservative;
38-46 parts of mixed liquid;
3-8 parts of ice cubes;
wherein the compound coarse grain powder comprises 45-60 parts of purple sweet potato powder, 0.7-1.82 parts of active soybean powder and 7.3-18.18 parts of other coarse grain powder;
the compound preservative comprises the following raw materials in parts by weight:
24-27 parts of camellia oil;
12-15 parts of shaddock ped essential oil;
3-5 parts of perilla oil;
0.45-0.6 part of eucalyptus oil;
the mixed liquid is water or shaddock peel water;
the preparation method of the shaddock ped water comprises the following steps: cleaning pericarpium Citri Grandis, adding Mel Cinnamomi and drinking water, boiling, maintaining at 65-80deg.C for 20-30min, cooling, and filtering to obtain pericarpium Citri Grandis water;
the preparation method of the purple sweet potato bread is characterized by comprising the following steps:
s1, mixing and stirring compound coarse grain powder, wheat flour, wheat gluten, white sugar, yeast, butter, salt, mixed liquid and compound preservative, adding ice cubes in the stirring process, and uniformly mixing to obtain dough;
s2, carrying out vacuum freeze fermentation on the dough, wherein the temperature of the freeze fermentation is minus 25 ℃ to minus 18 ℃ and the fermentation time is 2 to 4 hours;
s3, taking out the frozen and fermented dough, recovering the dough to room temperature, forming, and then proofing at 20-25 ℃ for 45-60min;
s4, brushing a layer of yolk slurry on the surface of the proofed dough;
s5, baking the dough, wherein the heating temperature is 210-230 ℃, the heating temperature is 140-160 ℃, and the baking time is 20-30min;
s6, cooling and sterilizing the baked bread to obtain the purple sweet potato bread.
2. The purple sweet potato bread of claim 1, wherein the weight ratio of the active soybean powder to the gluten is (0.8-1): 1.
3. the purple sweet potato bread of claim 1, wherein said remaining coarse grain flour comprises at least two of black rice flour, brown rice flour, buckwheat flour, millet flour, oat flour, red bean flour, and green bean flour.
4. The purple sweet potato bread of claim 1, wherein the compound coarse grain powder is fried for 5-10min at 35-45 ℃ and then mixed with other raw materials.
5. The purple sweet potato bread of claim 1, wherein said pomelo peel: longan nectar: the weight portion ratio of the drinking water is (1-3) (0.3-0.5): (10-12).
6. The purple sweet potato bread of claim 1, wherein said salt is fried at 75-85 ℃ for 2-5min.
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Denomination of invention: A method for preparing a compound preservative and purple potato bread and purple potato bread

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