Fruit-flavored bread and its preparation method

A fruit and flavor technology, applied in the field of food processing, can solve problems such as complicated influencing factors, unsuitable for industrial use, easy to decompose, etc., and achieve the effect of improving nutritional value

Active Publication Date: 2012-07-18
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Sorting the grapes, removing rotten fruits, crushing 150g of grapes (including skins and seeds) with a crusher and screening them through a 10-mesh sieve to obtain pulp, and autoclaving at 121°C for 20 minutes to kill The natural bacteria attached to the surface of the fruit dissolve the pigment, pectin, tannin, etc. in the peel.

[0022] (2) Using the abnormal Hansenula ( Hansenula anomala ) belongs to the genus GIM2.94 is a fermentation strain. This yeast is commercially available, with an inoculum size of 5%, anaerobic fermentation in a liquid state, a fermentation temperature of 19°C, and a fermentation time of 9 days. The fruit fermentation liquid is produced.

[0023] (3) Mix 200g of flour and 150g of grape fermentation broth evenly to make a starter dough, place it in a proofing room with a temperature of 28°C and a humidity of 80% to ferment for 7 hours to make a starter.

[0024] (4) Add 300g of flour, 5g of salt, 90g of sugar, 5g of dry yeast, 30g of milk...

Embodiment 2

[0030] (1) Sorting lychees, removing rotten fruits, crushing 130g lychees (including shells and seeds) with a crusher and screening them through a 10-mesh sieve to obtain pulp, and autoclaving at 121°C for 20 minutes to kill the fruits The natural bacteria attached to the surface dissolve the pigment, pectin, tannin, etc. in the peel.

[0031] (2) Using the abnormal Hansenula ( Hansenula anomala ) belongs to the genus GIM2.94 is a fermentation strain. The yeast is commercially available, with an inoculum size of 5%, anaerobic fermentation in a liquid state, a fermentation temperature of 18°C, and a fermentation time of 8 days. The fruit fermentation liquid is produced.

[0032] (3) Mix 190g of flour and 130g of lychee fermentation broth evenly to make a starter dough, and place it in a proofing room with a temperature of 26°C and a humidity of 90% for 8 hours to make a starter.

[0033] (4) Add 300g of flour, 10g of salt, 70g of sugar, 3g of dry yeast, 20g of milk powder, and...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A21D13/00A21D2/36
Inventor 徐学明涂雅俊杨哪金征宇金亚美张婷婷谢正军赵建伟
Owner JIANGNAN UNIV
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