CN117461668A - 一种青稞面包及其制备方法 - Google Patents
一种青稞面包及其制备方法 Download PDFInfo
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- CN117461668A CN117461668A CN202311683911.4A CN202311683911A CN117461668A CN 117461668 A CN117461668 A CN 117461668A CN 202311683911 A CN202311683911 A CN 202311683911A CN 117461668 A CN117461668 A CN 117461668A
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- Prior art keywords
- bread
- highland barley
- parts
- flour
- dough
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- 229940080352 sodium stearoyl lactylate Drugs 0.000 claims description 5
- ODFAPIRLUPAQCQ-UHFFFAOYSA-M sodium stearoyl lactylate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O ODFAPIRLUPAQCQ-UHFFFAOYSA-M 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 4
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- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
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Classifications
-
- 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
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
- A21D10/005—Solid, dry or compact materials; Granules; Powders
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- 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
-
- 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
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/265—Vegetable proteins from cereals, flour, bran
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
-
- 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
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
-
- 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
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- General Health & Medical Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
本申请涉及食品技术领域,尤其涉及一种青稞面包及其制备方法。一种青稞面包,包括以下质量份数的原料:青稞粉,双甘油脂肪酸酯,茯苓多糖,鸡内金蛋白,苦荞粉,高筋小麦粉,谷朊粉,酵母,发芽青稞面粉,山梨糖醇,大豆膳食纤维,大豆蛋白,葡萄干,异麦芽酮糖,黄油,食盐,面包改良剂,纯净水。本申请的青稞面包通过精确控制各种原料的比例和制备步骤,以及采用特定的工艺参数,获得的青稞面包具有营养丰富、口感优良、面包比容大和面包质构性能好的优点,能够满足人们对食品的多样化需求。
Description
技术领域
本申请涉及食品技术领域,尤其涉及一种青稞面包及其制备方法。
背景技术
随着经济社会的发展及消费习惯的改变,面包越来越受到年轻人的喜爱,同时对面包种类和质量的要求也在发生改变,现代人们对食品的要求是营养丰富、具有保健功能并且纯天然;青稞能够同时满足这些条件,因此,以青稞为原料开发一种富含营养、保健功能的面包具有广阔的市场前景。
青稞又叫米大麦、裸大麦等,是大麦的一个变种,属禾本科、一年生或越年生草本植物。其中淀粉及蛋白质含量较高,各种氨基酸、矿质元素种类齐全,含量丰富,具有“三高两低”(高蛋白、高纤维、高维生素和低脂肪、低糖)的结构组成,是谷类作物中的佳品。β-葡聚糖是青稞籽粒胚乳、糊粉层细胞壁的主要成分,青稞中含有5.25%左右的β-葡聚糖。20世纪80年代末,美国科学家首先发现大麦特别是青稞中的β-葡聚糖具有降血脂、降胆固醇、调节血糖、抗肿瘤和预防心血管疾病的作用,引起世界关注。目前,生物医学界也认为β-葡聚糖具有清肠、调节血糖、降低胆固醇、提高免疫力的四大功能。
青稞虽然蛋白质含量较高,但青稞粉不具备成团性,使得青稞在面包制作过程中成团困难,难以形成正常面包组织状态。选用市售青稞粉和烘烤工艺制作的青稞面包,口感粗糙、面包比容小、面包质构低等问题。
发明内容
本申请目的在于针对当前技术的不足,提供一种青稞面包及其制备方法。
第一方面,本申请提供一种青稞面包及其制备方法采用如下技术方案:
一种青稞面包,包括以下质量份数的原料:青稞粉900-1000份,双甘油脂肪酸酯3-5份,茯苓多糖15-20份,鸡内金蛋白15-20份,苦荞粉10-15份,高筋小麦粉100-120份,谷朊粉10-13份,酵母10-15份,发芽青稞面粉200-250份,山梨糖醇10-15份,大豆膳食纤维10-15份,大豆蛋白1-3份,葡萄干20-25份,异麦芽酮糖10-20份,黄油5-10份,食盐5-10份,面包改良剂15-20份,纯净水500-600份。
通过采用上述技术方案,青稞粉是青稞面包的主要原料,它提供了面包的主要筋力、面包比容和口感。双甘油脂肪酸酯是用来增加面包的口感和滋味。茯苓多糖和鸡内金蛋白是面包的营养成分,提供了人体所需的蛋白质和多糖。苦荞粉可以增加面包的特殊香味。高筋小麦粉和谷朊粉用于增加面包的筋力和弹性。酵母是面包的发酵剂,能够使面团发酵产生气泡,使面包体蓬松起来。发芽青稞面粉增加了面包的膳食纤维含量和营养价值。山梨糖醇是替代常规糖的健康甜味剂。大豆膳食纤维提高了面包的膳食纤维含量。大豆蛋白是植物性蛋白质来源,补充面包的蛋白质含量。葡萄干和异麦芽酮糖提供了面包的甜味和特殊香味。黄油用于增加面包的香味和口感。食盐提供了调味作用。面包改良剂能够增加面包的质地和提升面包的比容和质构。纯净水用于调配面团。以上各组分协同作用,共同为青稞面包提供了丰富的营养、良好的口感和特殊的香味,满足了人们对食品的多样化需求。
优选的,所述青稞粉的制备方为:将青稞在165℃的环境下,流化15秒,然后超细粉碎,过100目筛,得到青稞粉。
优选的,所述茯苓多糖的制备方法为:将茯苓粉碎至40-60目,与50倍蒸馏水混合均匀,在60-70℃下用超声波提取30-40分钟,冷却后过滤,滤液喷雾干燥,得到茯苓多糖。
通过采用上述技术方案,茯苓多糖在青稞面包中的作用主要有以下几方面:提升口感:茯苓多糖具有较好的黏性和弹性,可以改善面团的延展性和黏性,使面包的口感更加柔软、细腻。增加保湿性:茯苓多糖具有良好的保湿性,能够吸收并锁住水分,防止面包失去水分,保持面包的湿润度和保鲜性。增加抗氧化性:茯苓多糖富含多种抗氧化物质,可以有效抑制面包的氧化反应,延缓面包的老化速度,延长面包的保质期。提升营养价值:茯苓多糖含有丰富的多糖类物质,可以为人体提供多种营养成分,如膳食纤维、多种维生素和矿物质等,提高面包的营养价值。茯苓多糖与其他原料的协同作用主要表现在以下几个方面:与鸡内金蛋白、双甘油脂肪酸酯等原料共同作用,可以提升面包的质构性能,增强面包的弹性和延展性。与发芽青稞面粉、苦荞粉等原料协同作用,可以增加面包的营养成分和风味特性,提高面包的口感和滋味。与大豆蛋白、大豆膳食纤维等原料共同作用,可以提高面包的食用价值,增加面包的膳食纤维含量,促进消化和健康。茯苓多糖在青稞面包中的制备方法主要包括茯苓的粉碎、超声波提取、冷却过滤和喷雾干燥等步骤。这种制备方法可以确保提取到茯苓多糖的有效成分,并保持其营养价值和功能性的完整性。
优选的,所述鸡内金蛋白的制备方法为:将生品鸡内金与40倍砂混合送入滚筒式炒制机中,在炒制温度210-215℃、翻炒速度45-50r/min下炒制100-120秒后取出冷却,筛出鸡内金,粉碎至80-100目,倒入20倍蒸馏水,在温度80-85℃下回流提取2-2.5小时,冷却后过滤,滤液冷冻干燥,得到鸡内金蛋白。
通过采用上述技术方案,鸡内金蛋白在青稞面包中的作用主要有以下几方面:增强面包的延展性和黏性:鸡内金蛋白具有较好的黏性和弹性,可以增加面团的延展性,使面包在加工过程中更易于成型。提高面包的膨松性和体积:鸡内金蛋白能够形成稳定的泡沫结构,提高面包的蓬松度和比容,使面包的口感更加松软。增加美味和营养:鸡内金蛋白富含多种氨基酸和营养物质,可以增加面包的美味度和营养价值,提供人体所需的必需氨基酸和其他营养成分。改善面包的质构性能:鸡内金蛋白与面包其他原料协同作用,可以增强面包的质构性能,改善口感和咀嚼性。鸡内金蛋白与其他原料的协同作用主要表现在以下几个方面:与高筋小麦粉、青稞粉等原料共同作用,可以增加面包的粘性和弹性,提高面团的韧性和延展性。与葡萄干、黄油等原料协同作用,可以增加面包的风味和口感,使面包更加香甜可口。与酵母、面包改良剂等原料共同作用,可以促进面粉发酵的效果,提高面包的松软度和口感。鸡内金蛋白的制备方法主要包括炒制、粉碎、回流提取和冷冻干燥等步骤。这种制备方法可以确保提取到鸡内金蛋白的有效成分,并保持其功能性和营养价值的完整性。
优选的,所述苦荞粉的制备方法为:将苦荞在125℃的环境下,流化15秒,然后超细粉碎,过100目筛,得到苦荞粉。
通过采用上述技术方案,苦荞粉在青稞面包中的作用主要有以下几方面:增强面包的香味和风味:苦荞粉具有独特的苦味和香味,可以为青稞面包增添特殊的风味和口感,使其更加美味可口。提高面包的营养价值:苦荞粉富含蛋白质、膳食纤维、维生素和矿物质等营养物质,可以增加面包的营养价值,满足人们对健康食品的需求。增加面包的质地和口感:苦荞粉中的蛋白质具有较好的黏性和弹性,可以增加面包的质地和口感,使其更加松软有弹性。改善面包的质构性能:苦荞粉与其他原料协同作用,可以改善面包的质构性能,提高面包的延展性和黏性,使面包更易于加工和食用。苦荞粉与其他原料的协同作用主要表现在以下几个方面:与高筋小麦粉、青稞粉等原料共同作用,可以增加面包的粘性和弹性,提高面团的延展性和稳定性。与葡萄干、黄油等原料协同作用,可以提升面包的口感,增加面包的香甜味道,使其更加可口感。与酵母、发芽青稞面粉等原料共同作用,可以促进面包的发酵效果,增加面包的蓬松度和比容。苦荞粉的制备方法主要包括流化处理和超细粉碎两个步骤。流化处理可以改善苦荞粉的颗粒性和流动性,超细粉碎可以使苦荞粉颗粒更细腻,提高其溶解性和稳定性。这种制备方法能够确保苦荞粉的质量和功能性,使其更适合应用于青稞面包的制作中。
优选的,所述面包改良剂包括硬脂酰乳酸钠3份、海藻糖11-16份、抗坏血酸0.2份、葡萄糖氧化酶0.3份、脱脂向日葵卵磷脂0.5份。
优选的,所述面包改良剂的制备方法为:按照质量份数,依次将硬脂酰乳酸钠、海藻糖、抗坏血酸、葡萄糖氧化酶和脱脂向日葵卵磷脂加入反应器中搅拌,搅拌速度为100r/min,升温65℃,搅拌5-8分钟,冷却至室温,然后超细粉碎,过100目筛,得到面包改良剂。
通过采用上述技术方案,所述的面包改良剂包括硬脂酰乳酸钠、海藻糖、抗坏血酸、葡萄糖氧化酶和脱脂向日葵卵磷脂在本申请中起到以下作用:硬脂酰乳酸钠是一种乳化剂,它能够使水和油相结合,提高面包的润滑性和延展性,改善面包的食感和口感。海藻糖是一种保湿剂和稳定剂,它能够抑制面包的干燥和老化,延长面包的保质期,保持面包的湿嫩口感。抗坏血酸:抗坏血酸是一种抗氧化剂,可以延缓面包中的脂肪氧化和面包发霉的过程,使面包保持新鲜和营养。葡萄糖氧化酶:葡萄糖氧化酶是一种酶,它能够将面包中的葡萄糖氧化为葡萄糖酸,在面团发酵过程中释放二氧化碳,使面包蓬松起来。脱脂向日葵卵磷脂是一种乳化剂,它能够在面包制作过程中稳定乳化,使面包的质地细腻和均匀。这些面包改良剂通过协同作用,可以提高面包的质地和延展性,延长面包的保质期,改善面包的口感和食感,保持面包的新鲜和营养。它们共同为青稞面包提供了更好的品质和食用体验,满足了人们对健康、美味和多样化食品的需求。
第二方面,本申请提供一种青稞面包的制备方法,采用如下的技术方案:
一种青稞面包的制备方法,采用上述一种青稞面包的原料,包括以下步骤:
S1、面团调制:分别将青稞粉,双甘油脂肪酸酯,茯苓多糖,鸡内金蛋白,苦荞粉,高筋小麦粉,谷朊粉,酵母,发芽青稞面粉,山梨糖醇,大豆膳食纤维,大豆蛋白,异麦芽酮糖,面包改良剂、纯净水加入搅拌,先慢速3min、快速5min搅拌均匀,加入黄油,慢速3min,加入食盐,再快速搅3min;
S2、分割:面团调制后先松弛20-25min,分割面团、表面揉上葡萄干进行整形;
S3、将整形后的面团用保鲜膜密封,进行速冻、冷冻、解冻;
S4、醒发:在温度28℃、湿度75-80%条件下,在醒发箱内一次醒发至原体积的2倍;一次醒发后再,在温度35℃、湿度75-80%条件下,二次醒发至原体积的2倍即可;
S5、烘烤:先设置烘箱的面火为200℃,底火为180℃;将烤盘放入烘箱中先烘烤6min,将烤盘拿出,设置烘箱的面火为180℃,底火为200℃,并将烤盘掉头,防止烤箱温度不匀对面包造成的不利影响,继续烘烤6min,冷却至室温,将面包装入保鲜袋密封保存,即获得青稞面包。
优选的,在步骤S3中,所述速冻的工艺参数为:放入-40℃冰柜内速冻至面团中心温度达到-18℃。
优选的,在步骤S3中,所述冷冻的工艺参数为:将速冻完成的面团放入-18℃冰箱中冷冻2-3h。
优选的,在步骤S3中,所述解冻的工艺参数为:将速冻完成的冷冻面团取出,放置25℃下自然解冻至面团中心温度达到15℃。
通过采用上述技术方案,这些原料相互协同作用,共同影响着面包的品质。面团调制步骤中的搅拌和松弛会使面团中的原料充分混合和发酵。速冻、冷冻和解冻的过程可以改善面团的质地和口感,使面包更加酥松。烘烤过程中的温度控制和翻面操作有助于均匀地烘烤面包,使其外表金黄酥脆,内部柔软。本申请的青稞面包制备方法通过精确控制各种原料的比例和使用步骤,以及采用特定的工艺参数,获得的青稞面包具有营养丰富、口感优良、面包比容大和面包质构性能好的优点,能够满足人们对食品的多样化需求。
综上所述,本申请的有益技术效果:
本申请的青稞面包制备方法通过精确控制各种原料的比例和使用步骤,以及采用特定的工艺参数,获得具有以下有益技术效果的青稞面包:
1.营养丰富:青稞粉、发芽青稞面粉、苦荞粉、大豆膳食纤维、大豆蛋白等原料的添加使得面包富含蛋白质、膳食纤维、多种维生素和矿物质,满足人们对健康食品的需求。
2.口感优良:在制备方法中,通过面团调制和醒发的步骤,使面团中的原料充分混合和发酵,提高面包的松软度、弹性和口感。
3.面包比容大:使用高筋小麦粉和面包改良剂等原料和工艺的配合,可以增加面团的膨胀性和膨胀力,使得面包比容更大,体积更大。
4.面包质构性能好:青稞粉、双甘油脂肪酸酯、茯苓多糖、鸡内金蛋白等原料的添加,可以提高面包的质构性能,增加面包的弹性、黏性和咀嚼性。
5.通过速冻、冷冻、解冻的工艺步骤可以改善面团的质地和口感,使面包更加酥松可口。
具体实施方式
下面将结合实施例对本申请的实施方案进行详细描述,但是本领域技术人员将会理解,下列实施例仅用于说明本申请,而不应视为限制本申请的范围。实施例中未注明具体条件者,按照常规条件或制造商建议的条件进行。所用试剂或仪器未注明生产厂商者,均为可以通过市售购买获得的常规产品。
实施例1
一种青稞面包,包括以下质量份数的原料:青稞粉900g,双甘油脂肪酸酯3,茯苓多糖15g,鸡内金蛋白15g,苦荞粉10g,高筋小麦粉100g,谷朊粉10g,酵母10g,发芽青稞面粉200g,山梨糖醇10g,大豆膳食纤维10g,大豆蛋白1g,葡萄干20g,异麦芽酮糖10g,黄油5g,食盐5g,面包改良剂15g,纯净水500g,所述面包改良剂包括硬脂酰乳酸钠3g、海藻糖11g、抗坏血酸0.2g、葡萄糖氧化酶0.3g、脱脂向日葵卵磷脂0.5g。
所述面包改良剂的制备方法为:按照质量份数,依次将硬脂酰乳酸钠、海藻糖、抗坏血酸、葡萄糖氧化酶和脱脂向日葵卵磷脂加入反应器中搅拌,搅拌速度为100r/min,升温65℃,搅拌5分钟,冷却至室温,然后超细粉碎,过100目筛,得到面包改良剂。
所述青稞粉的制备方为:将青稞在165℃的环境下,流化15秒,然后超细粉碎,过100目筛,得到青稞粉。
所述茯苓多糖的制备方法为:将茯苓粉碎至40-60目,与50倍蒸馏水混合均匀,在60℃下用超声波提取30分钟,冷却后过滤,滤液喷雾干燥,得到茯苓多糖。
所述鸡内金蛋白的制备方法为:将生品鸡内金与40倍砂混合送入滚筒式炒制机中,在炒制温度210℃、翻炒速度45r/min下炒制100秒后取出冷却,筛出鸡内金,粉碎至80-100目,倒入20倍蒸馏水,在温度80℃下回流提取2小时,冷却后过滤,滤液冷冻干燥,得到鸡内金蛋白。
所述苦荞粉的制备方法为:将苦荞在125℃的环境下,流化15秒,然后超细粉碎,过100目筛,得到苦荞粉。
一种青稞面包的制备方法,采用上述一种青稞面包的原料,包括以下步骤:
S1、面团调制:分别将青稞粉,双甘油脂肪酸酯,茯苓多糖,鸡内金蛋白,苦荞粉,高筋小麦粉,谷朊粉,酵母,发芽青稞面粉,山梨糖醇,大豆膳食纤维,大豆蛋白,异麦芽酮糖,面包改良剂、纯净水加入搅拌,先慢速3min、快速5min搅拌均匀,加入黄油,慢速3min,加入食盐,再快速搅3min;
S2、分割:面团调制后先松弛20min,分割面团、表面揉上葡萄干进行整形;
S3、将整形后的面团用保鲜膜密封,进行速冻、其工艺参数为:放入-40℃冰柜内速冻至面团中心温度达到-18℃;冷冻、其工艺参数为:将速冻完成的面团放入-18℃冰箱中冷冻2h;解冻、其工艺参数为:将速冻完成的冷冻面团取出,放置25℃下自然解冻至面团中心温度达到15℃;
S4、醒发:在温度28℃、湿度75%条件下,在醒发箱内一次醒发至原体积的2倍;一次醒发后再,在温度35℃、湿度75%条件下,二次醒发至原体积的2倍即可;
S5、烘烤:先设置烘箱的面火为200℃,底火为180℃;将烤盘放入烘箱中先烘烤6min,将烤盘拿出,设置烘箱的面火为180℃,底火为200℃,并将烤盘掉头,防止烤箱温度不匀对面包造成的不利影响,继续烘烤6min,冷却至室温,将面包装入保鲜袋密封保存,即获得青稞面包。
实施例2
一种青稞面包,包括以下质量份数的原料:青稞粉1000g,双甘油脂肪酸酯5g,茯苓多糖20g,鸡内金蛋白20g,苦荞粉15g,高筋小麦粉120g,谷朊粉13g,酵母15g,发芽青稞面粉250g,山梨糖醇15g,大豆膳食纤维15g,大豆蛋白3g,葡萄干25g,异麦芽酮糖20g,黄油10g,食盐10g,面包改良剂20g,纯净水600g,所述面包改良剂包括硬脂酰乳酸钠3g、海藻糖16g、抗坏血酸0.2g、葡萄糖氧化酶0.3g、脱脂向日葵卵磷脂0.5g。
所述面包改良剂的制备方法为:按照质量份数,依次将硬脂酰乳酸钠、海藻糖、抗坏血酸、葡萄糖氧化酶和脱脂向日葵卵磷脂加入反应器中搅拌,搅拌速度为100r/min,升温65℃,搅拌8分钟,冷却至室温,然后超细粉碎,过100目筛,得到面包改良剂。
所述青稞粉的制备方为:将青稞在165℃的环境下,流化15秒,然后超细粉碎,过100目筛,得到青稞粉。
所述茯苓多糖的制备方法为:将茯苓粉碎至40-60目,与50倍蒸馏水混合均匀,在70℃下用超声波提取40分钟,冷却后过滤,滤液喷雾干燥,得到茯苓多糖。
所述鸡内金蛋白的制备方法为:将生品鸡内金与40倍砂混合送入滚筒式炒制机中,在炒制温度215℃、翻炒速度50r/min下炒制120秒后取出冷却,筛出鸡内金,粉碎至80-100目,倒入20倍蒸馏水,在温度85℃下回流提取2.5小时,冷却后过滤,滤液冷冻干燥,得到鸡内金蛋白。
所述苦荞粉的制备方法为:将苦荞在125℃的环境下,流化15秒,然后超细粉碎,过100目筛,得到苦荞粉。
一种青稞面包的制备方法,采用上述一种青稞面包的原料,包括以下步骤:
S1、面团调制:分别将青稞粉,双甘油脂肪酸酯,茯苓多糖,鸡内金蛋白,苦荞粉,高筋小麦粉,谷朊粉,酵母,发芽青稞面粉,山梨糖醇,大豆膳食纤维,大豆蛋白,异麦芽酮糖,面包改良剂、纯净水加入搅拌,先慢速3min、快速5min搅拌均匀,加入黄油,慢速3min,加入食盐,再快速搅3min;
S2、分割:面团调制后先松弛25min,分割面团、表面揉上葡萄干进行整形;
S3、将整形后的面团用保鲜膜密封,进行速冻、其工艺参数为:放入-40℃冰柜内速冻至面团中心温度达到-18℃;冷冻、其工艺参数为:将速冻完成的面团放入-18℃冰箱中冷冻3h;解冻、其工艺参数为:将速冻完成的冷冻面团取出,放置25℃下自然解冻至面团中心温度达到15℃;
S4、醒发:在温度28℃、湿度80%条件下,在醒发箱内一次醒发至原体积的2倍;一次醒发后再,在温度35℃、湿度80%条件下,二次醒发至原体积的2倍即可;
S5、烘烤:先设置烘箱的面火为200℃,底火为180℃;将烤盘放入烘箱中先烘烤6min,将烤盘拿出,设置烘箱的面火为180℃,底火为200℃,并将烤盘掉头,防止烤箱温度不匀对面包造成的不利影响,继续烘烤6min,冷却至室温,将面包装入保鲜袋密封保存,即获得青稞面包。
实施例3
一种青稞面包,包括以下质量份数的原料:青稞粉950g,双甘油脂肪酸酯4g,茯苓多糖18g,鸡内金蛋白18g,苦荞粉13g,高筋小麦粉110g,谷朊粉12g,酵母13g,发芽青稞面粉230g,山梨糖醇13g,大豆膳食纤维12g,大豆蛋白2g,葡萄干22g,异麦芽酮糖15g,黄油8g,食盐9g,面包改良剂18g,纯净水570g,所述面包改良剂包括硬脂酰乳酸钠3g、海藻糖14g、抗坏血酸0.2g、葡萄糖氧化酶0.3g、脱脂向日葵卵磷脂0.5g。
所述面包改良剂的制备方法为:按照质量份数,依次将硬脂酰乳酸钠、海藻糖、抗坏血酸、葡萄糖氧化酶和脱脂向日葵卵磷脂加入反应器中搅拌,搅拌速度为100r/min,升温65℃,搅拌7分钟,冷却至室温,然后超细粉碎,过100目筛,得到面包改良剂。
所述青稞粉的制备方为:将青稞在165℃的环境下,流化15秒,然后超细粉碎,过100目筛,得到青稞粉。
所述茯苓多糖的制备方法为:将茯苓粉碎至40-60目,与50倍蒸馏水混合均匀,在65℃下用超声波提取35分钟,冷却后过滤,滤液喷雾干燥,得到茯苓多糖。
所述鸡内金蛋白的制备方法为:将生品鸡内金与40倍砂混合送入滚筒式炒制机中,在炒制温度213℃、翻炒速度48r/min下炒制110秒后取出冷却,筛出鸡内金,粉碎至80-100目,倒入20倍蒸馏水,在温度82℃下回流提取2.2小时,冷却后过滤,滤液冷冻干燥,得到鸡内金蛋白。
所述苦荞粉的制备方法为:将苦荞在125℃的环境下,流化15秒,然后超细粉碎,过100目筛,得到苦荞粉。
一种青稞面包的制备方法,采用上述一种青稞面包的原料,包括以下步骤:
S1、面团调制:分别将青稞粉,双甘油脂肪酸酯,茯苓多糖,鸡内金蛋白,苦荞粉,高筋小麦粉,谷朊粉,酵母,发芽青稞面粉,山梨糖醇,大豆膳食纤维,大豆蛋白,异麦芽酮糖,面包改良剂、纯净水加入搅拌,先慢速3min、快速5min搅拌均匀,加入黄油,慢速3min,加入食盐,再快速搅3min;
S2、分割:面团调制后先松弛22min,分割面团、表面揉上葡萄干进行整形;
S3、将整形后的面团用保鲜膜密封,进行速冻、其工艺参数为:放入-40℃冰柜内速冻至面团中心温度达到-18℃;冷冻、其工艺参数为:将速冻完成的面团放入-18℃冰箱中冷冻2.4h;解冻、其工艺参数为:将速冻完成的冷冻面团取出,放置25℃下自然解冻至面团中心温度达到15℃;
S4、醒发:在温度28℃、湿度78%条件下,在醒发箱内一次醒发至原体积的2倍;一次醒发后再,在温度35℃、湿度78%条件下,二次醒发至原体积的2倍即可;
S5、烘烤:先设置烘箱的面火为200℃,底火为180℃;将烤盘放入烘箱中先烘烤6min,将烤盘拿出,设置烘箱的面火为180℃,底火为200℃,并将烤盘掉头,防止烤箱温度不匀对面包造成的不利影响,继续烘烤6min,冷却至室温,将面包装入保鲜袋密封保存,即获得青稞面包。
对比例1
与实施例3相同,不同之处,在于,采用高筋小麦粉20g代替茯苓多糖20g。
对比例2
与实施例3相同,不同之处,在于,采用高筋小麦粉20g代替鸡内金蛋白20g。
对比例3
与实施例3相同,不同之处,在于,采用高筋小麦粉15g代替青苦荞粉15g。
对比例4
与实施例3相同,不同之处,在于,采用脱脂向日葵卵磷脂20g代替本申请制备的面包改良剂20g。
对比例5
与实施例3相同,不同之处,在于,采用硬脂酰乳酸钠20g代替本申请制备的面包改良剂20g。
对比例6
与实施例3相同,不同之处,在于,采用青海藻糖20g代替本申请制备的面包改良剂20g。
对比例7
与实施例3相同,不同之处,在于,采用葡萄糖氧化酶20g代替本申请制备的面包改良剂20g。
对比例8
与实施例3相同,不同之处,在于,采用抗坏血酸20g代替本申请制备的面包改良剂20g。
性能测试
面包比容的测定:面包比容的测定参考GB/T 20981—2007《面包》,取待测面包样品,称重后放入已知容积的大烧杯中,用小米置换法测定面包的体积,面包体积与面包质量的比值即为面包的比容,结果重复测量3次取平均值。将实施例1-3和对比例1-8获得的青稞面包,进行上述测试,测试结果见表2。
质构的测定:将处理好的样品直接进行测定,取3次测定的平均值作为甜筒的质构值。TPA测定模式:测量探头P50,将处理好的样品直接进行测定,测前速度为1.0mm/s,测试速度为0.50mm/s,测后速度为0.50mm/s,压缩程度为90%,数据采集速率为200p/s。取3次测定的平均值作为甜筒的质构指标,选取硬度和弹性作为分析指标。将实施例1-3和对比例1-8获得的青稞面包,进行上述测试,测试结果见表2。
感官评价:评价依据标准:GB/T 20981-2007《面包》和GB/T 14611-2008《粮油检验小麦粉面包烘焙品质试验直接发酵法》,采用量值估计法的评分方法,选取专业人员10名(5男,5女)感官评价人员按照表1评分标准对面包色泽、形态、组织、口感等指标进行评分,各项评分相加后得到综合评分,结果取平均值。将实施例1-3和对比例1-8获得的青稞面包,进行上述测试,测试结果见表2。
表1
表2
比容(mL/g) | 硬度/N | 弹性/mm | 感官评分 | |
实施例1 | 4.18 | 29.5 | 4.76 | 95.2 |
实施例2 | 4.32 | 31.2 | 4.53 | 94.5 |
实施例3 | 4.27 | 30.8 | 4.68 | 95.8 |
对比例1 | 3.51 | 34.3 | 3.56 | 85.2 |
对比例2 | 3.39 | 35.6 | 3.12 | 81.4 |
对比例3 | 3.48 | 36.8 | 3.32 | 87.8 |
对比例4 | 2.85 | 39.9 | 1.92 | 76.3 |
对比例5 | 3.47 | 37.6 | 3.56 | 85.3 |
对比例6 | 3.56 | 39.2 | 2.98 | 83.2 |
对比例7 | 3.12 | 38.1 | 3.42 | 81.6 |
对比例8 | 3.23 | 37.5 | 3.53 | 84.3 |
硬度值的大小与面包品质呈负相关,这个指标数值越大,面包吃起来就越硬,缺乏弹性、绵软、爽口的感觉;弹性是经过压缩过后变形样品除去变形力后,恢复到变形前的条件下的高度或体积比率,弹性值与面包品质呈正相关,数值越大,面包吃起来越柔软,爽口不粘牙。从由表2可知,实施例1-3得到的青稞面包各项指标都很好,本申请的青稞面包的比容值大,硬度小,弹性好,口感良好。
以上实施例、制备例仅用以解释说明本发明的技术方案而非对其限制,尽管上述实施例、制备例对本发明进行了具体的说明,相关技术人员应当理解,依然可对本发明的具体实施方式进行修改或者等同替换,而未脱离本发明精神和范围的任何修改和等同替换,其均应涵盖在本发明的权利要求范围之中。
Claims (10)
1.一种青稞面包,其特征在于,包括以下质量份数的原料:青稞粉900-1000份,双甘油脂肪酸酯35份,茯苓多糖15-20份,鸡内金蛋白15-20份,苦荞粉10-15份,高筋小麦粉100-120份,谷朊粉10-13份,酵母10-15份,发芽青稞面粉200-250份,山梨糖醇1015份,大豆膳食纤维10-15份,大豆蛋白1-3份,葡萄干20-25份,异麦芽酮糖1020份,黄油5-10份,食盐5-10份,面包改良剂15-20份,纯净水500-600份。
2.根据权利要求1所述一种青稞面包,其特征在于,所述青稞粉的制备方为:将青稞在165℃的环境下,流化15秒,然后超细粉碎,过100目筛,得到青稞粉。
3.根据权利要求1所述一种青稞面包,其特征在于,所述茯苓多糖的制备方法为:将茯苓粉碎至40-60目,与50倍蒸馏水混合均匀,在60-70℃下用超声波提取30-40分钟,冷却后过滤,滤液喷雾干燥,得到茯苓多糖。
4.根据权利要求1所述一种青稞面包,其特征在于,所述鸡内金蛋白的制备方法为:将生品鸡内金与40倍砂混合送入滚筒式炒制机中,在炒制温度210-215℃、翻炒速度45-50r/min下炒制100-120秒后取出冷却,筛出鸡内金,粉碎至80-100目,倒入20倍蒸馏水,在温度80-85℃下回流提取2-2.5小时,冷却后过滤,滤液冷冻干燥,得到鸡内金蛋白。
5.根据权利要求1所述一种青稞面包,其特征在于,所述苦荞粉的制备方法为:将苦荞在125℃的环境下,流化15秒,然后超细粉碎,过100目筛,得到苦荞粉。
6.根据权利要求1所述一种青稞面包,其特征在于,所述面包改良剂包括硬脂酰乳酸钠3份、海藻糖11-16份、抗坏血酸0.2份、葡萄糖氧化酶0.3份、脱脂向日葵卵磷脂0.5份。
7.一种青稞面包的制备方法,其特征在于,采用权利要求1-6任一所述一种青稞面包的原料,包括以下步骤:
S1、面团调制:分别将青稞粉,双甘油脂肪酸酯,茯苓多糖,鸡内金蛋白,苦荞粉,高筋小麦粉,谷朊粉,酵母,发芽青稞面粉,山梨糖醇,大豆膳食纤维,大豆蛋白,异麦芽酮糖,面包改良剂、纯净水加入搅拌,先慢速3min、快速5min搅拌均匀,加入黄油,慢速3min,加入食盐,再快速搅3min;
S2、分割:面团调制后先松弛20-25min,分割面团、表面揉上葡萄干进行整形;
S3、将整形后的面团用保鲜膜密封,进行速冻、冷冻、解冻;
S4、醒发:在温度28℃、湿度75-80%条件下,在醒发箱内一次醒发至原体积的2倍;一次醒发后再,在温度35℃、湿度75-80%条件下,二次醒发至原体积的2倍即可;
S5、烘烤:先设置烘箱的面火为200℃,底火为180℃;将烤盘放入烘箱中先烘烤6min,将烤盘拿出,设置烘箱的面火为180℃,底火为200℃,并将烤盘掉头,防止烤箱温度不匀对面包造成的不利影响,继续烘烤6min,冷却至室温,将面包装入保鲜袋密封保存,即获得青稞面包。
8.根据权利要求7所述一种青稞面包的制备方法,其特征在于,在步骤S3中,所述速冻的工艺参数为:放入-40℃冰柜内速冻至面团中心温度达到-18℃。
9.根据权利要求7所述一种青稞面包的制备方法,其特征在于,在步骤S3中,所述冷冻的工艺参数为:将速冻完成的面团放入-18℃冰箱中冷冻 2-3h。
10.根据权利要求7所述一种青稞面包的制备方法,其特征在于,在步骤S3中,所述解冻的工艺参数为:将速冻完成的冷冻面团取出,放置25℃下自然解冻至面团中心温度达到15℃。
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