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Toast slice preparation method

A technology for mixing raw materials and relaxing, which is applied in the field of toast slice preparation, can solve the problems of poor water retention of toast, affect physical health, easy to mold and deteriorate, etc., and achieves the maintenance of flavor, color and luster, nutritional components, and insufficient conditions for bacterial reproduction. , the effect of reducing the incidence of mildew

Inactive Publication Date: 2014-03-19
MASHI MANOR NANJING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the high water content of toast, it is prone to mold and deterioration after storage, especially in high-temperature and high-humidity environments. The time for mold growth is greatly shortened. Therefore, traditional toast products are usually added with artificial preservatives to increase their shelf life.
Although organic acids and their salts and propionate preservatives can effectively prolong the mildew time, the use of artificial preservatives may not only lead to off-taste, off-flavor or off-odor of toast products, but also may inhibit the production process of toast In addition, these preservatives will affect people's health after entering the human body
At the same time, due to the poor water retention of the toast, it is easy to cause aging of the flour and a decrease in taste after being placed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The preparation method of toast tablets includes the following steps:

[0026] (1) Stirring: Weigh and mix the raw materials to obtain a mixed raw material; the raw materials used include 56 parts of flour, 7 parts of eggs, 10 parts of white sugar, 6 parts of vegetable oil, 0.7 parts of yeast, and 20.3 parts of water;

[0027] (2) Forming: After the mixed raw materials are naturally proofed at 25°C for 30 minutes for relaxation, they are divided into small portions of mixed raw materials with a mass of 350-400g, and each small portion of the mixed raw materials is rounded and placed at 38°C with a humidity of 80 % Of the airtight room is proofed for 70 minutes to relax for the second time, so that a small portion of the mixed raw material is expanded into a round rod with a diameter of 6-8cm, and the forming material is obtained;

[0028] (3) Fermentation: the forming material is fermented with yeast at a temperature of 38°C and a humidity of 85% for 70 minutes to obtain a fer...

Embodiment 2

[0033] The preparation method of toast tablets includes the following steps:

[0034] (1) Stirring: Weigh and mix the raw materials to obtain a mixed raw material; among them, the raw materials used include 60 parts of flour, 10 parts of eggs, 12 parts of white sugar, 8 parts of vegetable oil, 1.0 part of yeast and 25 parts of water;

[0035] (2) Forming: After natural proofing of the mixed raw materials at 20°C for 40 minutes for relaxation, they are divided into small portions of mixed raw materials with a mass of 350-400g. Each small portion of the mixed raw materials is rounded and placed at 35°C with a humidity of 85 % Of the airtight room is proofed for 60 minutes to relax for the second time, so that a small portion of the mixed raw material is expanded into a round rod with a diameter of 6-8cm, and the forming material is obtained;

[0036] (3) Fermentation: The forming material is fermented with yeast for 80 minutes at a temperature of 35°C and a humidity of 80% to obtain a ...

Embodiment 3

[0041] The preparation method of toast tablets includes the following steps:

[0042] (1) Stirring: Weigh and mix the raw materials to obtain a mixed raw material; among them, the raw materials used include 50 parts of flour, 5 parts of eggs, 8 parts of white sugar, 4 parts of vegetable oil, 0.5 parts of yeast, and 15 parts of water;

[0043] (2) Forming: After the mixed raw materials are naturally proofed at 30°C for 20 minutes for relaxation, they are divided into small portions of mixed raw materials with a mass of 350-400g. Each small portion of the mixed raw materials is rounded and placed at 40°C, humidity 75 % Of the airtight room is proofed for 80 minutes for the second relaxation, so that a small portion of the mixed raw material is expanded into a round rod with a diameter of 6-8cm, and the forming material is obtained;

[0044] (3) Fermentation: the forming material is fermented with yeast at a temperature of 40°C and a humidity of 90% for 60 minutes to obtain a fermentati...

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Abstract

The invention provides a toast slice preparation method. The toast slice preparation method includes steps of stirring, forming, fermenting, toasting, slicing and coating and secondary toasting for preparing toast slices. The toast slice preparation method is simple in process and low in cost, prepared toast slices without any preservatives are beneficial to human health and long in shelf life, while original taste, luster and nutritional components can be kept.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of toast slices. Background technique [0002] Toast is a common food. It is loved by people because of its delicious taste and convenient eating. Especially in Western countries, toast is often eaten for breakfast. However, due to the high water content of toast, it is easy to mold and deteriorate after being placed, especially in the high temperature and high humidity environment, the time for mold growth is greatly shortened, so traditional toast products usually add artificial preservatives to improve their shelf life. Although organic acids and their salts into propionate preservatives can effectively prolong the mildew time, the use of artificial preservatives may not only cause the toast products to lose their taste, flavor or smell, but their use may inhibit the toast production process The activity of fermenting yeast, in addition, these preservatives will...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/00
Inventor 张心忠李国玉严雯鄢忠平高怀林何绪伟韩泽奇
Owner MASHI MANOR NANJING FOOD
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