Fruit-flavored bread and its preparation method

Abstract

The invention discloses a fruit-flavored bread and its preparation method, taking fruit fermentation liquor as flavoring agent and yeast supplement, falling into the technical field of food processing. The method includes sorting fruits, washing, pulping, sterilizing, inoculating aroma-producing yeast, and fermenting to give fruit fermentation liquor; adding partial flour into the fermentation liquor, standing and fermenting to give fermenting agent; adding the rest of flour, salt, sugar, dry yeast, milk powder and water, mixing, adding oil / fat to make into dough, fermenting, cutting, rounding, relaxing, shaping, fermenting, baking and cooling. The obtained bread has deep surface color with slight variation depending on fruit type, large specific volume, high-grade interior color, fine and uniform structure, flexible and elastic mouth feeling, unique and strong fermentation aroma and slight fruit fragrance, and unique flavor.

Description

technical field [0001] A fruit-flavored bread and a production method thereof. The invention relates to a bread with fruit fermented liquid as a flavor additive and a yeast supplement and a production method thereof, belonging to the technical field of food processing. Background technique [0002] Bread, as a bakery product, is becoming more and more popular among consumers in China, and its market share is increasing year by year. However, bread produced by ordinary techniques is prone to aging and has a short shelf life. The most important thing is that it has a single flavor and few varieties. [0003] At present, in order to increase the local flavor of bread, there are methods such as using edible essence, adding natural butter, using natural strain starter. Flavors produced by traditional methods have the disadvantages of poor heat resistance, easy decomposition at high temperatures during baking, and poor fragrance retention, and the addition of chemical synthetics d...

AI Technical Summary

Problems solved by technology

Flavors produced by traditional methods have the disadvantages of poor heat resistance, easy decomposition at high temperatures during baking, and poor fragrance retention, and the addition of chemical synthetics does not meet consumers' pursuit of "green, natural" food

Natural cream is expensive, high in fat and not good for your health

The process cycle of natural strain starter is long, the influencing factors are complicated, the fermentation process is not easy to control, the flavor is extremely unstable, and it is not suitable for industrial use