Lactic acid bacteria bread and manufacturing method thereof

Abstract

The invention discloses lactic acid bacteria bread. The lactic acid bacteria bread is manufactured by raw materials of microcapsules prepared as a capsule core material and the like by adopting 1.8 parts by weight of high gluten flour, 3 parts by weight of eggs and 6-15 parts by weight of first cream, the raw materials are subjected to dough manufacturing, rolling, splitting, initial forming, proofing forming and baking to form the bread, then prepared second cream is adopted as a core filling material to fill the baked bread, and further manufacturing of the lactic acid bacteria bread is completed. The first cream and the second cream are both stirred and manufactured by raw materials of premanufactured lactic acid bacteria liquor and the like. In the lactic acid bacteria bread, dough comprises the first cream containing active lactic acid bacteria, the first cream is adopted as the capsule core material and prepared into the microcapsules through a microcapsulizing technology, and therefore the situation that the active lactic acid bacteria in the dough lose activity characteristics during high temperature baking is avoided, so that the lactic acid bacteria have the activity characteristics of invigorating the stomach, promoting digestion and the like when eaten. In the first cream and the second cream, two different processing modes are adopted, and unique eating flavor can be generated.

Description

technical field [0001] The invention relates to a bread processing technology, in particular to a lactic acid bacteria bread and a preparation method thereof. Background technique [0002] Bread is a food made by grinding and heating five grains (usually wheat). A baked food made from wheat flour as the main raw material, yeast, eggs, oil, etc. as auxiliary materials, mixed with water to make dough, and processed through fermentation, shaping, molding, baking, cooling, etc., containing carbohydrates, protein, fat, and vitamins And calcium, potassium, phosphorus, sodium, magnesium, selenium and other minerals, easy to eat, is one of the most commonly eaten cakes. With the development of the times, the improvement of people's living standards and the enhancement of health care awareness, people pay more attention to other functions of bread while satisfying their hunger needs when choosing bread, which poses a new problem to the bread making process. [0003] Now there is a ...

AI Technical Summary

Problems solved by technology

[0003] Now there is a kind of lactic acid bacteria bread on the market. The lactic acid bacteria contained in this type of bread are mainly used as substances to produce fermented flavor, and the active properties of lactic acid bacteria such as strengthening the stomach, digesting food, and improving immunity will be baked at high temperature. lost by inactivation