CN115777745A - Preparation method of toast and toast - Google Patents
Preparation method of toast and toast Download PDFInfo
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- CN115777745A CN115777745A CN202211622270.7A CN202211622270A CN115777745A CN 115777745 A CN115777745 A CN 115777745A CN 202211622270 A CN202211622270 A CN 202211622270A CN 115777745 A CN115777745 A CN 115777745A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 235000009508 confectionery Nutrition 0.000 claims abstract description 22
- 239000011248 coating agent Substances 0.000 claims abstract description 17
- 238000000576 coating method Methods 0.000 claims abstract description 17
- 235000013312 flour Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 108010068370 Glutens Proteins 0.000 claims abstract description 10
- 235000021312 gluten Nutrition 0.000 claims abstract description 10
- 239000008213 purified water Substances 0.000 claims abstract description 9
- 241000209140 Triticum Species 0.000 claims abstract description 7
- 235000021307 Triticum Nutrition 0.000 claims abstract description 7
- 235000014121 butter Nutrition 0.000 claims abstract description 7
- 235000013601 eggs Nutrition 0.000 claims abstract description 7
- 238000003825 pressing Methods 0.000 claims abstract description 6
- 238000004898 kneading Methods 0.000 claims abstract description 5
- 235000010855 food raising agent Nutrition 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 33
- 239000011265 semifinished product Substances 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 12
- 239000003795 chemical substances by application Substances 0.000 claims description 11
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 10
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 10
- 229920002581 Glucomannan Polymers 0.000 claims description 10
- 229920002752 Konjac Polymers 0.000 claims description 10
- 229940046240 glucomannan Drugs 0.000 claims description 10
- 239000000252 konjac Substances 0.000 claims description 10
- 235000010485 konjac Nutrition 0.000 claims description 10
- 239000001879 Curdlan Substances 0.000 claims description 9
- 229920002558 Curdlan Polymers 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 9
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 9
- 229940078035 curdlan Drugs 0.000 claims description 9
- 235000019316 curdlan Nutrition 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 239000008107 starch Substances 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 9
- ZTOKUMPYMPKCFX-CZNUEWPDSA-N (E)-17-[(2R,3R,4S,5S,6R)-6-(acetyloxymethyl)-3-[(2S,3R,4S,5S,6R)-6-(acetyloxymethyl)-3,4,5-trihydroxyoxan-2-yl]oxy-4,5-dihydroxyoxan-2-yl]oxyoctadec-9-enoic acid Chemical compound OC(=O)CCCCCCC/C=C/CCCCCCC(C)O[C@@H]1O[C@H](COC(C)=O)[C@@H](O)[C@H](O)[C@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](COC(C)=O)O1 ZTOKUMPYMPKCFX-CZNUEWPDSA-N 0.000 claims description 8
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 claims description 8
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 claims description 8
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 claims description 8
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 claims description 8
- 230000008014 freezing Effects 0.000 claims description 7
- 238000007710 freezing Methods 0.000 claims description 7
- 239000003755 preservative agent Substances 0.000 claims description 7
- 230000002335 preservative effect Effects 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 4
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- 239000001397 quillaja saponaria molina bark Substances 0.000 claims description 2
- 229930182490 saponin Natural products 0.000 claims description 2
- 150000007949 saponins Chemical class 0.000 claims description 2
- 241001312219 Amorphophallus konjac Species 0.000 claims 1
- 230000001953 sensory effect Effects 0.000 abstract description 18
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000009940 knitting Methods 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract 1
- 244000247812 Amorphophallus rivieri Species 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 9
- 206010016807 Fluid retention Diseases 0.000 description 6
- 239000010410 layer Substances 0.000 description 6
- 239000011241 protective layer Substances 0.000 description 6
- 230000002209 hydrophobic effect Effects 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- 210000002615 epidermis Anatomy 0.000 description 4
- 229910052739 hydrogen Inorganic materials 0.000 description 3
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Classifications
-
- 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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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The application relates to the field of food processing, and particularly discloses a preparation method of toast and the toast. A preparation method of toast comprises the following steps: preparing materials, kneading dough, pressing dough for many times until the gluten degree is 8-9 to obtain dough sheets, coating sweet piece oil on the dough sheets, knocking the dough for many times, pushing the dough, knitting the dough, fermenting, baking, and slicing to obtain the toast. The toast comprises the following raw materials in parts by weight: 50-80 parts of wheat flour, 50-55 parts of premixed flour, 0.08-0.2 part of leavening agent, 35-55 parts of purified water, 15-25 parts of eggs and 5-15 parts of butter. The toast has rich appearance level, taste level and higher sensory quality.
Description
Technical Field
The application relates to the field of food processing, in particular to a preparation method of toast and the toast.
Background
Toast, the transliteration of the english "toast", is a type of western bread, which is an acoustic bread baked from rectangular moulds with or without lids. Toast is often used as breakfast because of convenience and rapidness, and in recent years, office workers have higher demands for consumption and higher demands for appearance and taste.
The process for preparing toast generally comprises the steps of mixing, stirring dough, fermenting, proofing, baking, slicing and forming. The toast prepared by the process has the advantages of single appearance level, single taste level and poor sensory quality, and cannot meet the increasing demands of consumers.
Disclosure of Invention
In order to solve the problems of single appearance level, single taste level and poor sensory quality of toast, the application provides a preparation method of toast and the toast.
In a first aspect, the application provides a preparation method of toast, which adopts the following technical scheme:
a preparation method of toast comprises the following steps:
s1, mixing the raw materials, kneading dough, and pressing the dough for multiple times until the gluten degree is 8-9; the raw materials comprise the following components in parts by weight: 50-80 parts of wheat flour, 50-55 parts of premixed flour, 0.8-2 parts of leavening agent, 35-55 parts of purified water, 15-25 parts of eggs, 5-15 parts of butter and 45-55 parts of sweet flake oil;
s2, coating sweet flake oil to obtain a semi-finished product, and then performing multiple times of knocking and pushing the noodles;
and S3, weaving dough, fermenting, baking and slicing to obtain the toast.
By adopting the technical scheme, the raw materials are mixed and kneaded, and then the dough is pressed for multiple times until the gluten degree is 8-9 (the dough is smooth and soft and has good extensibility, uniform fascia of the dough can be pulled out, the gluten film can transmit fingerprints on hands, and the edges of small holes which are torn naturally are very smooth and are in a smooth corrugated shape), at the moment, the manufacturing requirement of toast is met, a dough sheet with good extensibility is obtained after the dough is pressed, sweet piece oil is added to the dough sheet to obtain a semi-finished product, then the dough sheet is knocked and pushed for multiple times, the sweet piece oil is wrapped in the dough sheet and is uniformly mixed with the dough sheet to obtain a plurality of layers of dough sheets on which the sweet piece oil and the dough sheet are sequentially overlapped, so that multi-layer and fluffy toast is formed, the taste level and the appearance level of the toast are all enriched, then the dough sheet is divided into a plurality of strip-shaped dough sheets to be compiled, the appearance of the toast finished product has well-layered and beautiful lines, and the sensory quality of the toast can be improved.
Preferably, the semi-finished product is frozen and then subjected to surface knocking and pushing for multiple times, wherein the freezing temperature is-10 to-5 ℃, and the freezing time is 15 to 20min.
By adopting the technical scheme, the semi-finished product is frozen, the viscosity between the sweet piece oil and the dough can be reduced, the sweet piece oil can be more uniformly mixed with the dough in the subsequent dough beating and pushing step, and the toast with more distinct appearance level and mouthfeel level is obtained.
Preferably, the step of coating fresh-keeping liquid is added after the slicing step: coating a preservative solution on the surface of the sliced toast, wherein the coating amount of the preservative solution is 0.15-0.25mL/cm 2 。
By adopting the technical scheme, the fresh-keeping liquid is coated on the sliced toast, so that the water retention performance of the toast can be improved, the toast still has higher water content after being placed for a period of time, and is kept soft, and the toast has good edible mouthfeel and further improves the sensory quality of the toast.
Preferably, the fresh-keeping liquid consists of the following raw materials in parts by weight: 35-50 parts of konjac glucomannan, 3-7 parts of nano starch and 130-150 parts of water.
By adopting the technical scheme, the konjac glucomannan contains a large number of hydrophilic groups, one part of the hydrophilic groups are mutually crosslinked through hydrogen bond interaction to generate a protective layer with a network structure, the protective layer covers the surface of toast, and the other part of the hydrophilic groups adsorb water molecules to adsorb the water molecules in the network structure; the nano starch is filled in the gaps of the network structure and absorbs water to swell, so that the compactness of the network structure is improved, and a water molecule flowing channel is blocked, so that the water content and the water retention performance of the toast are improved, the toast has good edible mouthfeel for a long time, and the sensory quality is high.
Preferably, the preservative solution also comprises 4-10 parts by weight of curdlan.
By adopting the technical scheme, the curdlan and the konjac glucomannan have synergistic effect in the aspect of improving the water retention performance of the toast, and the hydrophilic groups on the curdlan and the konjac glucomannan are mutually crosslinked, so that the density of a network structure is further improved, and the water retention performance of the toast is further improved.
Preferably, the fresh-keeping liquid also comprises 3-8 parts by weight of an amphiphilic film-forming agent.
By adopting the technical scheme, the amphiphilic film-forming agent is provided with the hydrophilic end and the hydrophobic end, the hydrophilic end of the amphiphilic film-forming agent is arranged towards one side close to the protective layer and is connected with the hydrophilic groups on the konjac glucomannan and the curdlan through the action of hydrogen bonds, the hydrophobic end is arranged towards one end far away from the toast, a layer of hydrophobic film is formed outside the protective layer, the water inside the toast is prevented from being lost outwards, the water holding capacity of the toast is further improved, the toast has good edible mouthfeel, and the sensory quality of the toast is further improved.
Preferably, the amphiphilic film forming agent is one or more of saponin, sophorolipid and hydroxypropyl methyl cellulose.
Preferably, the amphiphilic film forming agent is sophorolipid and/or hydroxypropyl methylcellulose.
By adopting the technical scheme, the sophorolipid and the hydroxypropyl methyl cellulose have synergistic effect in the aspect of improving the water holding capacity of toast.
Preferably, the temperature in the fermentation step is 32-37 ℃.
In a second aspect, the present application provides a toast, which adopts the following technical scheme:
toast is prepared by the preparation method of toast.
In summary, the present application has the following beneficial effects:
1. this application obtains the dough sheet after the dough pressing step, adds sweet piece oil on the dough sheet, obtains semi-manufactured goods, strikes the face again many times and pushes away the face, wraps up sweet piece oil in the dough sheet and with the dough sheet homogeneous mixing, obtains sweet piece oil and dough sheet superimposed multilayer dough sheet in proper order, forms multi-level, fluffy toast for the taste level and the outward appearance level of toast all become abundanter, thereby improve the sense organ quality of toast.
2. The method comprises the steps of additionally coating a fresh-keeping solution after the toast slicing step, wherein the fresh-keeping solution consists of konjac glucomannan, nano starch, water, curdlan and an amphiphilic film-forming agent; konjac glucomannan and curdlan both contain a large number of hydrophilic groups, a part of the hydrophilic groups are mutually crosslinked through hydrogen bond interaction to form a protective layer with a network structure and cover the surface of toast, and the other part of the hydrophilic groups absorb water and keep the water in the network structure; the nano starch absorbs water and swells and is filled in the pores of the network structure, so that the compactness of the network structure is improved; the hydrophobic ends of the amphiphilic film forming agent are arranged outside the protective layer to form a hydrophobic film, so that the water in the toast is prevented from being lost outwards; the components in the fresh-keeping liquid are matched with each other, so that the water content and the water holding performance of the toast are improved, and the sensory quality of the toast is improved.
Detailed Description
The present application will be described in further detail with reference to examples.
Unless otherwise specified, the specifications of the raw materials used in the following examples and comparative examples are detailed in table 1.
TABLE 1 raw material Specification information
Preparation example of fresh-keeping liquid
Preparation example 1
The fresh-keeping liquid is prepared by the following steps:
taking 2kg of cassava starch, grinding and crushing to obtain nano starch; weighing 3.5kg of konjac glucomannan and 13kg of purified water, mixing, adding 0.3kg of nano starch at 25 ℃ while stirring, heating to 35 ℃ after adding, and stirring for 10min to obtain the preservative solution.
Preparation example 2
The fresh-keeping liquid is different from the preparation example 1 in that: the raw materials of the fresh-keeping liquid are different, and in the preparation example, the mass of the konjac glucomannan is 5kg, the mass of the purified water is 15kg, and the mass of the nano starch is 0.7kg.
Preparation example 3
The fresh-keeping liquid is different from the preparation example 1 in that: 0.4kg of curdlan is newly added into the fresh-keeping liquid.
Preparation example 4
The fresh-keeping liquid is different from the preparation example 1 in that: 1kg of curdlan is added in the fresh-keeping liquid.
Preparation example 5
The fresh-keeping liquid is different from the preparation example 4 in that: 0.3kg of amphiphilic film-forming agent sophorolipid is added into the fresh-keeping liquid.
Preparation example 6
The fresh-keeping liquid is different from the preparation example 4 in that: 0.8kg sophorolipid is added into the fresh-keeping liquid.
Preparation example 7
The fresh-keeping liquid is different from the preparation example 4 in that: 0.8kg of hydroxypropyl methyl cellulose is newly added into the fresh-keeping liquid.
Preparation example 8
The fresh-keeping liquid is different from the preparation example 4 in that: 0.6kg of hydroxypropyl methyl cellulose is added into the fresh-keeping liquid.
Preparation example 9
The fresh-keeping liquid is different from the preparation example 1 in that: 0.4kg of hydroxypropyl methylcellulose and 0.4kg of sophorolipid are added into the fresh-keeping liquid.
Examples
Example 1
Toast is prepared from the following components:
500g of wheat flour, 500g of premixed flour, 8g of leavening agent dry yeast, 350g of purified water, 150g of eggs, 50g of butter and 450g of sweet flake oil;
toast is prepared by the following steps:
mixing 25 deg.C purified water and dry yeast at 25 deg.C, adding wheat flour, premixed flour, egg and butter, mixing, kneading, pressing for thirty times until the gluten degree is 9 (dough is smooth and soft, has good extensibility, can be pulled out uniform gluten membrane, gluten membrane can be placed on hand to allow fingerprints to penetrate, and edge of small naturally-torn hole is very smooth,
in a smooth corrugated shape) to obtain a dough sheet;
coating sweet piece oil on the dough sheets to obtain a semi-finished product, performing dough knocking and dough pushing for three times to obtain a plurality of layers of dough sheets on which the sweet piece oil and the dough sheets are sequentially superposed, performing dough weaving and shaping to obtain a toast green body, fermenting for 20min under the conditions that the relative humidity is 78% and the temperature is 32 ℃, baking for 12min under the conditions that the temperature is 200 ℃ and 180 ℃ and slicing to obtain the toast.
Examples 2 to 3
Toast differing from example 1 in that: the toast has different raw material compositions, and the raw material compositions of the toast of the embodiment are shown in the following table 2:
TABLE 2 raw Material composition of toast
Example 4
Toast differing from example 1 in that: coating sweet piece oil on the dough sheet to obtain semi-finished product, freezing the semi-finished product at-10 deg.C for 15min, and knocking and pushing dough.
Example 5
Toast differing from example 1 in that: coating sweet piece oil on the dough sheet to obtain semi-finished product, freezing the semi-finished product at-5 deg.C for 20min, and knocking and pushing dough.
Example 6
Toast which is different from that of example 1 in that: a step of adding a fresh-keeping liquid after the slicing step, namely coating the fresh-keeping liquid prepared in the preparation example 1 on the surface of the sliced toast, wherein the coating amount is 0.15mL/cm 2 。
Example 7
Toast differing from example 1 in that: a step of adding a fresh-keeping liquid after the slicing step, namely coating the fresh-keeping liquid prepared in the preparation example 1 on the surface of the sliced toast, wherein the coating amount is 0.25mL/cm 2 。
Examples 8 to 15
Toast which differs from example 7 in that: the sources of the fresh-keeping liquid are different, and the specific sources are shown in the following table 3:
TABLE 3 sources of preservative solutions
| Item | Sources of fresh-keeping liquid |
| Example 7 | Preparation example 1 |
| Example 8 | Preparation example 2 |
| Example 9 | Preparation example 3 |
| Example 10 | Preparation example 4 |
| Example 11 | Preparation example 5 |
| Example 12 | Preparation example 6 |
| Example 13 | Preparation example 7 |
| Example 14 | Preparation example 8 |
| Example 15 | Preparation example 9 |
Example 16
Toast which is different from that of example 1 in that: the fermentation temperature was varied, and in this example, the fermentation temperature was 37 ℃.
Comparative example
Comparative example 1
Toast is prepared from the following components:
500g of wheat flour, 500g of premixed flour, 8g of dry yeast, 350g of purified water, 150g of eggs and 50g of butter;
toast is prepared by the following steps:
mixing and stirring 25 ℃ purified water and dry yeast at 25 ℃, adding wheat flour, premixed flour, eggs and butter, mixing and stirring, kneading dough, and performing thirty times of dough pressing operation until the gluten degree is 9 (the dough is smooth and soft and has good extensibility, and can be pulled out to form uniform flour fascia, a gluten film can be put on a hand to allow fingerprints to penetrate, and the edges of naturally-torn small holes are very smooth and are in a smooth corrugated shape), so as to obtain a dough sheet, and shaping the dough sheet to obtain a toast green body; fermenting at 32 deg.C and relative humidity of 78% for 20min, baking for 12min under 200 deg.C and 180 deg.C, and slicing to obtain toast.
Detection method
The water retention performance of the toast was characterized by measuring the moisture content of the toasts of examples 1-16 and comparative example 1 with reference to GB/T5009.3-2016, measuring the moisture content after leaving for 1 hour and after leaving for 48 hours, respectively, and calculating the water loss rate, = (moisture content after 1 hour-moisture content after 48 hours)/moisture content after 1 hour x 100%, as shown in Table 4 below:
the sensory attributes of toast were characterized by scoring toast from examples 1 to 16 and comparative example 1 after 1h and after 48h exposure, by a sensory panel consisting of 20 persons with sensory qualification, as shown in Table 4 below:
the scoring criteria for sensory evaluation were as follows: 9-10 min: the toast has the following taste: the product is soft, has rich taste layers, toughness and better taste; appearance: the epidermis has well-arranged and beautiful lines.
7-8 min: the toast has the following taste: the taste is soft and has single layer; appearance: the lines of the epidermis are fuzzy and unclear.
5-6 min: the toast has the following taste: harder and less pleasant to taste; appearance: the epidermis has no lines.
0-4 min: the toast has the following taste: hard and bad taste; appearance: the epidermis has no lines.
TABLE 4 toast Performance test
As can be seen from Table 4, the toast prepared by the embodiment of the application has the sensory score after 1 hour and the sensory score after 48 hours which are both more than or equal to 9, higher scores and better sensory quality; the water loss rate is less than or equal to 0.87 percent, the water retention of the toast is better, and the toast can keep a soft taste for a long time.
Combining example 1 and comparative example 1 and table 4, it can be seen that the sensory score for toast made with example 1 is higher than that made with comparative example 1, probably because: the preparation steps of the embodiment 1 are different from those of the comparative example 1, sweet piece oil is added on the dough sheet in the embodiment 1 to obtain a semi-finished product, the semi-finished product is beaten for many times to push dough, the sweet piece oil is wrapped in the dough sheet and is uniformly mixed with the dough sheet to obtain a plurality of dough sheets on which the sweet piece oil and the dough sheet are sequentially superposed, a multi-layer and fluffy toast is formed, so that the taste level and the appearance level of the toast are richer, then the dough sheet is divided into a plurality of strip-shaped dough sheets to carry out dough weaving, the appearance of the toast finished product has well-defined and attractive lines, and the sensory quality of the toast is improved; in comparative example 1, only the raw materials are mixed to prepare dough sheets, the dough sheets are shaped to obtain a toast green body, the steps of coating sweet piece oil, beating and pushing dough and knitting dough are omitted, and the obtained toast has no rich taste level, distinct and beautiful lines and low sensory quality.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (10)
1. A preparation method of toast is characterized in that: the method comprises the following steps:
s1, mixing the raw materials, kneading dough, and pressing the dough for multiple times until the gluten degree is 8-9; the raw materials comprise the following components in parts by weight: 50-80 parts of wheat flour, 50-55 parts of premixed flour, 0.8-2 parts of leavening agent, 35-55 parts of purified water, 15-25 parts of eggs, 5-15 parts of butter and 45-55 parts of sweet flake oil;
s2, coating sweet piece oil to obtain a semi-finished product, and then performing surface knocking and dough pushing for multiple times;
and S3, weaving dough, fermenting, baking and slicing to obtain the toast.
2. The method for preparing toast according to claim 1, wherein the toast is prepared by the following steps: and freezing the semi-finished product, and then performing surface knocking and dough pushing for multiple times, wherein the freezing temperature is-10 to-5 ℃, and the freezing time is 15 to 20min.
3. The method for preparing toast according to claim 1, wherein the toast is prepared by the following steps: a step of adding a fresh-keeping liquid after the slicing step: coating a preservative solution on the surface of the sliced toast, wherein the coating amount of the preservative solution is 0.15-0.25mL/cm 2 。
4. A method of preparing toast according to claim 3 wherein: the fresh-keeping liquid comprises the following raw materials in parts by weight: 35-50 parts of konjac glucomannan, 3-7 parts of nano starch and 130-150 parts of water.
5. A method of producing toast according to claim 4 wherein: the fresh-keeping liquid also comprises 4-10 parts by weight of curdlan.
6. A method of preparing toast according to claim 5 wherein: the fresh-keeping liquid also comprises 3-8 parts by weight of amphiphilic film-forming agent.
7. A method of preparing toast according to claim 6 wherein: the amphiphilic film-forming agent is one or more of saponin, sophorolipid and hydroxypropyl methylcellulose.
8. The method for preparing toast according to claim 7 wherein: the amphiphilic film forming agent is sophorolipid and/or hydroxypropyl methylcellulose.
9. The method for preparing toast according to claim 1, wherein the toast is prepared by the following steps: the temperature in the fermentation step is 32-37 ℃.
10. A toast, comprising: the toast prepared by the process according to any of claims 1 to 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211622270.7A CN115777745B (en) | 2022-12-16 | 2022-12-16 | Preparation method of toast and toast |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211622270.7A CN115777745B (en) | 2022-12-16 | 2022-12-16 | Preparation method of toast and toast |
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| Publication Number | Publication Date |
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| CN115777745A true CN115777745A (en) | 2023-03-14 |
| CN115777745B CN115777745B (en) | 2024-01-12 |
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Citations (13)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2005027549A (en) * | 2003-07-10 | 2005-02-03 | Q P Corp | Food for toast |
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