Debitterized high-nutrition moringa seed toast and preparation method thereof

Abstract

The invention provides debittered and high-nutrition moringa seed bread and a preparation method thereof, and relates to the technical field of food. The method comprises the following steps: firstly, performing germination treatment on moringa seeds to activate an enzyme system in the moringa seeds and improve the nutritional value and bioavailability; beta-cyclodextrine is used for debitterizing the germinated moringa seeds, and the beta-cyclodextrine can form an inclusion compound with substances such as bitter taste in the moringa seeds, so that the bitter taste is effectively shielded, and the mouth feel is improved. Moringa oleifera seeds are used as a raw material to be added in the bread making process, conventional components such as flour, yeast, water and seasonings are combined, and through the steps of fermentation, shaping, baking and the like, a bread product which not only retains the original flavor of bread, but also has the high nutrition and debitterizing effects of the moringa oleifera seeds is obtained. The moringa seed bread not only enriches the taste and nutritional value of the bread, but also provides a delicious and healthy food choice for consumers, conforms to the development trend of healthy food, provides a new way for development and utilization of moringa seed resources, and has important market promotion value.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to debittered, high-nutrition Moringa seed toast and a preparation method thereof. Background Art

[0002] Moringa seeds, derived from the Moringa tree ( Moringa oleifera ) is a natural food rich in various nutrients. It contains high-quality plant protein, unsaturated fatty acids, rich vitamin groups (such as vitamin A, C, E, etc.) and various minerals such as calcium, iron, zinc, etc. It is known as the seed of the "miracle tree". Moringa seeds have received extensive attention and research around the world in recent years due to their comprehensive nutritional value and potential health benefits.

[0003] Although moringa seeds have high nutritional value, their naturally occurring bitterness limits their widespread application in the food industry. The bitterness of moringa seeds mainly comes from the alkaloids and phenolic substances they contain. While these substances provide moringa seeds with a unique flavor, they also bring challenges to consumers' taste experience. In order to solve the bitterness problem of moringa seeds, studies have attempted to use physical, chemical or biological methods for debittering. However, these methods often have problems such as complex operations, high costs or may affect the original nutritional components of moringa seeds. In recent years, β-cyclodextrin, as a food additive, has attracted widespread attention because of its special cavity structure that can embed and remove undesirable flavor substances in food. In the debittering of moringa seeds, the application of β-cyclodextrin is expected to become a new method that is efficient, safe and does not affect the nutritional components.

[0004] Germination is a traditional food processing technology that can activate the vitality of seeds and produce new nutrients that are more easily absorbed by the human body. After germination, the nutritional value of Moringa seeds is further improved, and they also have better bioavailability and health benefits. In view of the characteristics of improved nutritional content after germination of Moringa seeds, the present invention proposes an innovative de-bittered, high-nutrition Moringa seed bread and a preparation method thereof, aiming to solve the bitterness problem of Moringa seeds while retaining their high nutritional value. Summary of the invention

[0005] A debittered, high-nutrition Moringa seed toast and a preparation method thereof, characterized in that the toast comprises the following raw materials in parts by weight: 90-120 parts of high-gluten wheat flour, 10-25 parts of germinated Moringa seed powder, 1-3 parts of beta-cyclodextrin, 8-12 parts of butter, 18-22 parts of white granulated sugar, 3-5 parts of leavening agent, 3-5 parts of salt, and 58-70 parts of purified water;

[0006] The germinated moringa seed powder is obtained by soaking, germinating, crushing and sieving dry moringa seeds;

[0007] The leavening agent is dry yeast;

[0008] Preferred: 100 parts of high-gluten wheat flour, 20 parts of germinated Moringa seed powder, 2 parts of β-cyclodextrin, 10 parts of butter, 18 parts of white sugar, 5 parts of leavening agent, 5 parts of salt, and 70 parts of purified water.

[0009] A debittered, highly nutritious Moringa seed toast and a preparation method thereof as claimed in the claims, the method comprising the following steps:

[0010] S1: preparation of germinated Moringa seed powder;

[0011] S2: Mix raw materials according to the formula;

[0012] S3: After the mixing is completed, knead the dough;

[0013] S4: After kneading, the dough is proofed for the first time;

[0014] S5: At the end of the first proofing, the dough is deflated and divided into small doughs of uniform size for a short intermediate proofing.

[0015] S6: After the intermediate proofing is completed, the dough is deflated and shaped, placed in a mold, and finally fermented in a fermentation box;

[0016] S7: After the final proofing, the dough is baked;

[0017] S8: After baking, demoulding, cooling and packaging are carried out.

[0018] The specific operation steps of S1 are as follows: selecting Moringa seeds with full grains, no insect pests, bacterial plaque or mildew, soaking them in pure water for 12 hours, placing the soaked Moringa seeds in a germination tray padded with filter paper, and cultivating them in a constant temperature incubator under the cultivation conditions of 32°C and 78% humidity, ventilating every 24 hours, selecting Moringa seeds that germinate to a bud length of 2 cm, removing the shells, drying at 45°C, crushing, and sieving 80 meshes.

[0019] The specific operation steps of S2 are: mix 20 parts of germinated moringa seed powder with 2 parts of β-cyclodextrin, add 70 parts of purified water, use a high-speed disperser at 3500r / min, mix thoroughly for 5 minutes, stir until there are no particles, and slowly mix 100 parts of high-gluten wheat flour, 18 parts of white sugar, and 5 parts of salt in a dough mixer for 2 minutes.

[0020] The specific operation steps of S3 are as follows: after the raw materials of claim 5 are evenly mixed, add the germinated moringa seed powder and the β-cyclodextrin mixture, and stir at a low speed for 5 minutes; after the dough is formed, start rapid stirring for 8 minutes until the dough can be pulled into a thick film, add 10 parts of butter, stir at a low speed for 5 minutes to mix, and after the dough completely absorbs the butter, start rapid stirring for 5 minutes until the dough can be pulled into a thin film, and the dough temperature is 26-28°C.

[0021] The specific operation steps of S4 are as follows: after the dough is kneaded, the dough is initially proofed for 1 hour in an environment with a temperature of 35° C. and a humidity of 85%.

[0022] The specific operation steps of S5 are as follows: after the initial proofing is completed, the dough is divided into three equal parts, flattened and exhausted, and the dough is proofed for 10 minutes in an environment with a temperature of 35° C. and a humidity of 85%.

[0023] The specific operation steps of S6 are as follows: after the intermediate proofing is completed, the dough is degassed and shaped, placed in a mold, and finally proofed in a fermentation box at a temperature of 30° C., a humidity of 85%, and a time of 35 minutes.

[0024] The specific operation steps of S7 are: preheating the oven for 10 minutes in advance, baking the dough that has been proofed, setting the bottom temperature to 180°C, the upper temperature to 190°C, and baking for 28 minutes.

[0025] The specific operation steps of S8 are as follows: the cooling process conditions are as follows: temperature 24-26°C, air humidity 75%, and after cooling to room temperature, the bread is packed into a fresh-keeping bag to obtain debittered sprouted Moringa seed powder toast.

[0026] (1) Significantly improved taste and optimized flavor: By using β-cyclodextrin to perform a fine debittering treatment on the germinated moringa seeds, the present invention effectively masks the unpleasant bitter substances in the moringa seeds while retaining their unique aroma and flavor, making the moringa seed bread more delicate and soft in taste, and rich in flavor, greatly improving the consumer's eating experience.

[0027] (2) Maximization of nutritional value and improvement of bioavailability: The germination process not only activates the enzyme system inside the Moringa seeds, promotes the release and conversion of nutrients, but also makes the nutrients such as protein, vitamins, and minerals in the Moringa seeds easier to be absorbed and utilized by the human body. At the same time, the use of β-cyclodextrin avoids the loss of nutrients that may be caused by traditional debittering methods, ensuring that the nutritional value of the Moringa seed bread in the present invention is maximized.

[0028] (3) Innovation and differentiated competitive advantage: The present invention successfully incorporates Moringa seeds, a nutritious ingredient that is traditionally difficult to use in bread making, into bread. This not only enriches the taste and nutritional value of bread, but also provides consumers with a new food choice with differentiated competitive advantages. This innovation gives the present invention a unique position and appeal in the food market. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Picture 1 It is a process flow chart of the present invention. DETAILED DESCRIPTION

[0030] The following will be a detailed analysis of the implementation scheme of the present application through specific examples. It should be clear that any equivalent adjustments made by those skilled in the art under the inspiration of the present invention should be regarded as the protection scope of the present invention. The examples shown are only part of the many implementation schemes of the present invention, not all.

[0031] Embodiment 1:

[0032] The debittered, highly nutritious Moringa seed toast and a preparation method thereof described in this embodiment comprise the following steps:

[0033] Step 1, prepare the raw materials: 100 parts of high-gluten wheat flour, 20 parts of germinated Moringa seed powder, 2 parts of β-cyclodextrin, 10 parts of butter, 18 parts of white sugar, 5 parts of leavening agent, 5 parts of salt, and 70 parts of purified water;

[0034] Step 2, preparation of germinated Moringa seed powder: select Moringa seeds with full grains, no insect pests, bacterial plaque or mildew, soak them in pure water for 12 hours, put the soaked Moringa seeds into a germination tray padded with filter paper, and cultivate them in a constant temperature incubator under the conditions of 32°C and 78% humidity, ventilate every 24 hours, select Moringa seeds that have germinated to a bud length of 2 cm, remove the shell, dry at 45°C, crush, and sieve 80 mesh;

[0035] Step 3, mix the raw materials according to the formula: mix 20 parts of germinated Moringa seed powder with 2 parts of β-cyclodextrin, add 70 parts of purified water, use a high-speed disperser at 3500r / min, mix thoroughly for 5 minutes, stir until there are no particles, and slowly mix 100 parts of high-gluten wheat flour, 18 parts of white sugar, and 5 parts of salt in a dough mixer for 2 minutes;

[0036] Step 4, kneading the dough: take the germinated moringa seed powder and β-cyclodextrin mixture in step 2 and mix it with the raw materials in step 3, and stir at low speed for 5 minutes; after the dough is formed, start rapid stirring for 8 minutes until the dough can be pulled into a thick film, add 10 parts of butter, turn to low speed stirring for 5 minutes to mix, after the dough completely absorbs the butter, start rapid stirring for 5 minutes, the dough can be pulled into a thin film, and the dough temperature is 26-28°C;

[0037] Step 5, initial proofing: Take the dough from step 4 and proof it for 1 hour in an environment with a temperature of 35°C and a humidity of 85%;

[0038] Step 6, intermediate proofing: take the dough of step 5 and divide it into 3 parts, roll each dough into a ball, flatten it, exhaust it, roll it into a ball, and proof it for 10 minutes in an environment with a temperature of 35°C and a humidity of 85%;

[0039] Step 7, final proofing: Take the dough from step 6, flatten each dough, exhaust, roll it into a ball, shape it, put it into a mold, and perform final proofing in a fermentation box at a temperature of 30°C, a humidity of 85%, and a time of 35 minutes;

[0040] Step 8, baking: preheat the oven for 10 minutes in advance, put the dough from step 7 into the oven for baking, set the bottom temperature of the oven to 180°C, the top temperature to 190°C, and bake for 28 minutes;

[0041] Step 9, demolding, cooling, and packaging: After step 8 is completed, take out the mold box and gently shake it on the operating table to expel the gas, then pour the toast out of the mold box, at a temperature of 24-26°C and an air humidity of 75%, after cooling to room temperature, pack the bread into a fresh-keeping bag to obtain the debittered sprouted Moringa seed powder toast.

[0042] Embodiment 2:

[0043] The debittered, highly nutritious Moringa seed toast and a preparation method thereof described in this embodiment comprise the following steps:

[0044] Step 1, prepare the raw materials: 100 parts of high-gluten wheat flour, 25 parts of germinated Moringa seed powder, 2.5 parts of β-cyclodextrin, 10 parts of butter, 18 parts of white sugar, 5 parts of leavening agent, 5 parts of salt, and 72 parts of purified water;

[0045] Step 2, preparation of germinated Moringa seed powder: select Moringa seeds with full grains, no insect pests, bacterial plaque or mildew, soak them in pure water for 12 hours, put the soaked Moringa seeds into a germination tray padded with filter paper, and cultivate them in a constant temperature incubator under the conditions of 32°C and 78% humidity, ventilate every 24 hours, select Moringa seeds that have germinated to a bud length of 2 cm, remove the shell, dry at 45°C, crush, and sieve 80 mesh;

[0046] Step 3, mix the raw materials according to the formula: mix 25 parts of germinated Moringa seed powder with 2.5 parts of β-cyclodextrin, add 72 parts of purified water, use a high-speed disperser at 3500r / min, mix thoroughly for 5 minutes, stir until there are no particles, and slowly mix 100 parts of high-gluten wheat flour, 18 parts of white sugar, and 5 parts of salt in a dough mixer for 2 minutes;

[0047] Step 4, kneading the dough: take the germinated moringa seed powder and β-cyclodextrin mixture in step 2 and mix it with the raw materials in step 3, and stir at low speed for 5 minutes; after the dough is formed, start rapid stirring for 8 minutes until the dough can be pulled into a thick film, add 10 parts of butter, turn to low speed stirring for 5 minutes to mix, after the dough completely absorbs the butter, start rapid stirring for 5 minutes, the dough can be pulled into a thin film, and the dough temperature is 26-28°C;

[0048] Step 5, initial proofing: Take the dough from step 4 and proof it for 1 hour in an environment with a temperature of 35°C and a humidity of 85%;

[0049] Step 6, intermediate proofing: take the dough of step 5 and divide it into 3 parts, roll each dough into a ball, flatten it, exhaust it, roll it into a ball, and proof it for 10 minutes in an environment with a temperature of 35°C and a humidity of 85%;

[0050] Step 7, final proofing: Take the dough from step 6, flatten each dough, exhaust, roll it into a ball, shape it, put it into a mold, and perform final proofing in a fermentation box at a temperature of 30°C, a humidity of 85%, and a time of 35 minutes;

[0051] Step 8, baking: preheat the oven for 10 minutes in advance, put the dough from step 7 into the oven for baking, set the bottom temperature of the oven to 180°C, the top temperature to 190°C, and bake for 28 minutes;

[0052] Step 9, demolding, cooling, and packaging: After step 8 is completed, take out the mold box and gently shake it on the operating table to expel the gas, then pour the toast out of the mold box, at a temperature of 24-26°C and an air humidity of 75%, after cooling to room temperature, pack the bread into a fresh-keeping bag to obtain the debittered sprouted Moringa seed powder toast.

[0053] Embodiment 3:

[0054] The debittered, highly nutritious Moringa seed toast and a preparation method thereof described in this embodiment comprise the following steps:

[0055] Step 1, prepare the raw materials: 100 parts of high-gluten wheat flour, 15 parts of germinated Moringa seed powder, 1.5 parts of β-cyclodextrin, 10 parts of butter, 18 parts of white sugar, 5 parts of leavening agent, 5 parts of salt, and 68 parts of purified water;

[0056] Step 2, preparation of germinated Moringa seed powder: select Moringa seeds with full grains, no insect pests, bacterial plaque or mildew, soak them in pure water for 12 hours, put the soaked Moringa seeds into a germination tray padded with filter paper, and cultivate them in a constant temperature incubator under the conditions of 32°C and 78% humidity, ventilate every 24 hours, select Moringa seeds that have germinated to a bud length of 2 cm, remove the shell, dry at 45°C, crush, and sieve 80 mesh;

[0057] Step 3, mix the raw materials according to the formula: mix 15 parts of germinated Moringa seed powder with 1.5 parts of β-cyclodextrin, add 68 parts of purified water, use a high-speed disperser at 3500r / min, mix thoroughly for 5 minutes, stir until there are no particles, and slowly mix 100 parts of high-gluten wheat flour, 18 parts of white sugar, and 5 parts of salt in a dough mixer for 2 minutes;

[0058] Step 4, kneading the dough: take the germinated moringa seed powder and β-cyclodextrin mixture in step 2 and mix it with the raw materials in step 3, and stir at low speed for 5 minutes; after the dough is formed, start rapid stirring for 8 minutes until the dough can be pulled into a thick film, add 10 parts of butter, turn to low speed stirring for 5 minutes to mix, after the dough completely absorbs the butter, start rapid stirring for 5 minutes, the dough can be pulled into a thin film, and the dough temperature is 26-28°C;

[0059] Step 5, initial proofing: Take the dough from step 4 and proof it for 1 hour in an environment with a temperature of 35°C and a humidity of 85%;

[0060] Step 6, intermediate proofing: take the dough of step 5 and divide it into 3 parts, roll each dough into a ball, flatten it, exhaust it, roll it into a ball, and proof it for 10 minutes in an environment with a temperature of 35°C and a humidity of 85%;

[0061] Step 7, final proofing: Take the dough from step 6, flatten each dough, exhaust, roll it into a ball, shape it, put it into a mold, and perform final proofing in a fermentation box at a temperature of 30°C, a humidity of 85%, and a time of 35 minutes;

[0062] Step 8, baking: preheat the oven for 10 minutes in advance, put the dough from step 7 into the oven for baking, set the bottom temperature of the oven to 180°C, the top temperature to 190°C, and bake for 28 minutes;

[0063] Step 9, demolding, cooling, and packaging: After step 8 is completed, take out the mold box and gently shake it on the operating table to expel the gas, then pour the toast out of the mold box, at a temperature of 24-26°C and an air humidity of 75%, after cooling to room temperature, pack the bread into a fresh-keeping bag to obtain the debittered sprouted Moringa seed powder toast.

Claims

1. A debittered, highly nutritious Moringa seed toast and a preparation method thereof, characterized in that: The invention comprises the following raw materials in parts by weight: 90-120 parts of high-gluten wheat flour, 10-25 parts of germinated moringa seed powder, 1-3 parts of beta-cyclodextrin, 8-12 parts of butter, 18-22 parts of white sugar, 3-5 parts of leavening agent, 3-5 parts of salt and 58-70 parts of purified water; The germinated moringa seed powder is obtained by soaking, germinating, crushing and sieving dry moringa seeds; The leavening agent is dry yeast.

2. The debittered sprouted Moringa seed powder toast according to claim 1, characterized in that: Preferred: 100 parts of high-gluten wheat flour, 20 parts of germinated Moringa seed powder, 2 parts of β-cyclodextrin, 10 parts of butter, 18 parts of white sugar, 5 parts of leavening agent, 5 parts of salt, and 70 parts of purified water.

3. A debittered, highly nutritious Moringa seed toast and a preparation method thereof as claimed in the claims, characterized in that: The preparation process includes the following: S1: preparation of germinated Moringa seed powder; S2: Mix raw materials according to the formula; S3: After the mixing is completed, knead the dough; S4: After kneading, the dough is proofed for the first time; S5: At the end of the first proofing, the dough is deflated and divided into small doughs of uniform size for a short intermediate proofing. S6: After the intermediate proofing is completed, the dough is deflated and shaped, placed in a mold, and finally fermented in a fermentation box; S7: After the final proofing, the dough is baked; S8: After baking, demoulding, cooling and packaging are carried out.

4. The debittered, highly nutritious Moringa seed toast and preparation method thereof according to claim 3, characterized in that: The specific operation steps of S1 are as follows: selecting Moringa seeds with full grains, no insect pests, bacterial plaque or mildew, soaking them in pure water for 12 hours, placing the soaked Moringa seeds in a germination tray padded with filter paper, and cultivating them in a constant temperature incubator under the cultivation conditions of 32°C and 78% humidity, ventilating every 24 hours, selecting Moringa seeds that germinate to a bud length of 2 cm, removing the shells, drying at 45°C, crushing, and sieving 80 meshes.

5. The debittered, highly nutritious Moringa seed toast and preparation method thereof according to claim 3, characterized in that: The specific operation steps of S2 are as follows: 20 parts of germinated Moringa seed powder and 2 parts of β-cyclodextrin are mixed, 70 parts of purified water are added, and a high-speed disperser is used to fully mix for 5 minutes at 3500r / min, and stir until there are no particles. 100 parts of high-gluten wheat flour, 18 parts of white sugar, and 5 parts of salt are slowly mixed in a dough mixer for 2 minutes.

6. The debittered, highly nutritious Moringa seed toast and the preparation method thereof according to claim 3, characterized in that: The specific operation steps of S3 are as follows: after the raw materials of claim 5 are evenly mixed, add the germinated moringa seed powder and the β-cyclodextrin mixture, and stir at a low speed for 5 minutes; after the dough is formed, start rapid stirring for 8 minutes until the dough can be pulled into a thick film, add 10 parts of butter, stir at a low speed for 5 minutes to mix, and after the dough completely absorbs the butter, start rapid stirring for 5 minutes until the dough can be pulled into a thin film, and the dough temperature is 26-28°C.

7. The debittered, highly nutritious Moringa seed toast and the preparation method thereof according to claim 3, characterized in that: The specific operation steps of S4 are as follows: after the dough is kneaded, the dough is initially proofed for 1 hour in an environment with a temperature of 35° C. and a humidity of 85%.

8. The debittered, highly nutritious Moringa seed toast and the preparation method thereof according to claim 3, characterized in that: The specific operation steps of S5 are as follows: after the initial proofing is completed, the dough is divided into three equal parts, flattened and exhausted, and the dough is proofed for 10 minutes in an environment with a temperature of 35° C. and a humidity of 85%.

9. The debittered, highly nutritious Moringa seed toast and preparation method thereof according to claim 3, characterized in that: The specific operation steps of S6 are as follows: after the intermediate proofing is completed, the dough is degassed and shaped, placed in a mold, and finally proofed in a fermentation box at a temperature of 30° C., a humidity of 85%, and a time of 35 minutes.

10. The debittered, highly nutritious Moringa seed toast and the preparation method thereof according to claim 3, characterized in that: The specific operation steps of S7 are: preheating the oven for 10 minutes in advance, baking the dough that has been proofed, setting the bottom temperature to 180°C, the upper temperature to 190°C, and baking for 28 minutes.

11. The debittered, highly nutritious Moringa seed toast and the preparation method thereof according to claim 3, characterized in that: The specific operation steps of S8 are as follows: the cooling process conditions are as follows: temperature 24-26°C, air humidity 75%. After cooling to room temperature, the bread is packed into a fresh-keeping bag to obtain debittered, high-nutrition Moringa seed toast.

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