Pull-apart bread as well as production process and production line of pull-apart bread

A production process and production line technology, applied in the field of hand-torn bread production process and production line, can solve problems such as poor anti-aging effect of hand-torn bread, achieve the advantages of large-scale commercial promotion, good anti-aging effect, and improve the effect of fluffy taste.

Active Publication Date: 2020-05-01
FUJIAN CHANGTING PANPAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the anti-aging effect of the shredded bread prepared by this patent is not good

Method used

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  • Pull-apart bread as well as production process and production line of pull-apart bread
  • Pull-apart bread as well as production process and production line of pull-apart bread
  • Pull-apart bread as well as production process and production line of pull-apart bread

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Shredded bread, produced by:

[0040] (1) Ingredients: Mix 22kg of water, 0.8kg of compound enzyme preparation, 1.2kg of excipients, 0.08kg of calcium propionate, and 0.015kg of sodium dehydroacetate to obtain small ingredient water. Add 0.5kg of sorbitol, 1kg of glycerin, milk Mix 0.3 kg of soy sauce essence and 2.5 kg of egg white to obtain material A; mix 6 kg of ghee, 0.4 kg of emulsifier, and 2.0 kg of custard sauce to obtain material B; the auxiliary materials include modified starch, fresh milk powder, salt, and glucose Acid-δ-lactone; the ingredients of the compound enzyme preparation include: edible corn starch, flour, food additives; food additives include: xylan, hemicellulase, calcium sulfate, glucose oxidase, vitamin C, fat Enzymes, amylases;

[0041] (2) Dough making: add 45kg of flour, 9kg of powdered sugar, 0.5kg of whole milk powder, and 1.5kg of dry yeast into the blender, stir at a slow speed for 2 minutes, and then add small ingredients water, 1.4kg...

Embodiment 2

[0049] Shredded bread, prepared by:

[0050] (1) Ingredients: Weigh the raw materials of shredded bread: 38kg flour, 5kg powdered sugar, 0.9kg whole milk powder, 1.5kg fructose syrup, 2kg dry yeast, 8kg sweet slice oil, 20.08kg water, 5.9kg ingredient A Mixture B 5.0kg; raw materials of small ingredient water include: water 18kg, compound enzyme preparation 0.5kg, auxiliary materials 1.5kg, calcium propionate 0.06kg, sodium dehydroacetate 0.020kg; raw materials of ingredient A include: sorbitol 0.6 kg, glycerin 0.6kg, milk sauce essence 0.2kg, egg white 4.5kg; the raw materials of material B include: ghee 3kg, emulsifier 0.5kg, custard sauce 1.5kg; the auxiliary materials include modified starch, fresh milk powder, salt , glucono-δ-lactone; the ingredients of the compound enzyme preparation include: edible corn starch, flour, food additives; food additives include: xylan, hemicellulase, calcium sulfate, glucose oxidase, vitamin C , lipase, amylase;

[0051] (2) Dough making:...

Embodiment 3

[0059] Shredded bread, prepared by:

[0060] (1) Ingredients: Weigh the raw materials of shredded bread: 42kg of flour, 10kg of powdered sugar, 0.6kg of whole milk powder, 1.2kg of fructose syrup, 1.0kg of dry yeast, 10kg of sweet flake oil, 17.485kg of water, and A5. 2kg and 5.6kg of material B; the raw materials of small material water include: water 16kg, compound enzyme preparation 0.4kg, excipients 1kg, calcium propionate 0.07kg, sodium dehydroacetate 0.015kg; the raw materials of material A include: sorbitol 1kg , glycerin 0.9kg, milk sauce flavor 0.3kg, egg white 3.0kg; the raw materials of material B include: ghee 2kg, emulsifier 0.6kg, custard sauce 3kg; the auxiliary materials include modified starch, fresh milk powder, salt, glucose Acid-δ-lactone; the ingredients of the compound enzyme preparation include: edible corn starch, flour, food additives; food additives include: xylan, hemicellulase, calcium sulfate, glucose oxidase, vitamin C, fat Enzymes, amylases;

...

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PUM

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Abstract

The invention discloses pull-apart bread as well as a production process and a production line of the pull-apart bread. The production process comprises the following steps: (1) preparing materials; (2) beating dough; (3), carrying out slicing and freezing; (4), making dough into short crust pastry; (5), shaping the short crust pastry; (6), carrying out fermentation; (7), performing baking, cooking and demoulding; and (8), performing packaging. According to the pull-apart bread as well as the production process and the production line of the pull-apart bread disclosed by the invention, the pull-apart bread prepared by adopting making the dough into the short crust pastry in multiple layers is softer, crisper and more fragrant; by adopting a cryogenic freezing technology, a puffy taste of the pull-apart bread is improved; and by adopting a long-term slow fermentation process, the taste and mouthfeel of the pull-apart bread obtained through precipitation is better, and baking is carriedout by adopting an intelligent tunnel stove, and thus, the lustre of the pull-apart bread is more even.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production process and production line of shredded bread. Background technique [0002] Bread has rich nutritional value and good flavor. It is mainly made of refined wheat flour, with yeast, refined white sugar and essential oils and other auxiliary materials, and is processed through dough preparation, fermentation, molding, boiling and other processes. However, in the process of storage, transportation and sales, bread will age, become tough and wrinkled, lose its softness, become inelastic, dry and easy to crumb and lose flavor, which is mainly caused by the content of α-starch. Retrogradation of starch produced by β-formation. Bread aging is a problem that seriously plagues the development of my country's bread industry. How to alleviate the aging of bread is a major problem that my country's bread industry needs to solve urgently. [0003] Chinese patent CN10590...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/22A21D13/31A21D13/36A21D2/34A21D2/36A21D6/00A21D8/04A21C9/04A21C5/00
CPCA21D2/34A21D2/36A21D6/00A21D8/047A21D13/22A21D13/31A21D13/36A21C9/04A21C5/003
Inventor 盖桂林王垂庄孙艳丽黄登雄
Owner FUJIAN CHANGTING PANPAN FOOD CO LTD
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