Vegetarian bread prepared from cyperus esculentus raw material and processing method of vegetarian bread

Abstract

The invention relates to the technical field of food processing, and discloses vegetarian bread made of cyperus esculentus raw materials, and the vegetarian bread comprises the following raw material components: 100% of high gluten flour; 5%-20% of cyperus esculentus powder; 50%-60% of liquid; 10%-20% of sugar; 1%-2% of salt; 1%-3% of yeast and 5%-15% of pure vegetable butter; the liquid is preferably plant milk and comprises but not limited to oat milk, soymilk or coconut milk, and the addition proportion of the liquid is 55-60% of the weight of the high gluten flour; the cyperus esculentus powder is sieved by a 200-mesh sieve and is subjected to degreasing treatment, so that the water absorption and the tissue uniformity are improved; the pure vegetable butter is vegetable-based trans-fatty acid-free butter, and the adding proportion of the pure vegetable butter is 10% of the weight of the high-gluten flour. By reasonably utilizing the cyperus esculentus powder, the nutritive value, flavor and texture stability of the bread are improved, the vegetarian diet and plant-based requirements are met, meanwhile, the environment-friendly sustainability is achieved, the production process is optimized, and the consistency and high quality of products are ensured.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a vegetarian bread made from cyperus oleifera raw materials and a processing method thereof. Background Art

[0002] As consumers' health awareness increases, more and more people tend to choose low-fat, low-sugar, and high-fiber foods to meet their growing nutritional needs. At the same time, vegetarianism and plant-based diets have also been widely promoted around the world, which has prompted the food industry to accelerate innovation and develop healthy foods that meet vegetarian and plant-based requirements. In the field of bread, traditional wheat bread can no longer fully meet the needs of modern consumers for balanced nutrition and healthy foods due to its high sugar content and single nutritional ingredients. Therefore, developing a low-sugar, low-fat, high-fiber bread product that meets plant-based requirements has become an important research direction in the food industry.

[0003] In recent years, cyperus rotundus, as a plant resource with high nutritional value, has gradually attracted the attention of the food industry. Cyperus rotundus is a perennial plant whose seeds are rich in dietary fiber, plant protein, essential amino acids, minerals (such as calcium, magnesium, iron) and healthy fatty acids. Cyperus rotundus powder, as a natural plant food raw material, has been widely used in health foods and nutritional supplements, but its application in the baking field is still in the exploratory stage. Cyperus rotundus powder has the potential to be used as a bread additive due to its high fiber content and nutty flavor, especially in improving the nutritional content and flavor of bread.

[0004] However, the addition of cyperus juncea flour may affect the formation of the gluten network during bread processing, thereby affecting the organizational structure, taste and fermentation performance of the bread. The oil and fiber components in cyperus juncea flour may interact with the moisture in the dough, resulting in increased dough viscosity or damage to the gluten network, which in turn affects the fluffiness and taste of the bread. Therefore, how to reasonably control the addition ratio of cyperus juncea flour and optimize the formula and processing technology has become a technical problem in current bread production.

[0005] In the prior art, although some studies have attempted to use cyperus oleifera flour as a partial substitute for bread, most of them are added at a low ratio and fail to fully address its impact on dough texture and fermentation process. In addition, the current production technology of plant-based bread still faces problems such as unstable product taste, single flavor, and unbalanced nutrition. Summary of the invention

[0006] In view of the deficiencies in the prior art, the present invention provides a vegetarian bread made from cyperus juncea raw material and a processing method thereof, which solves the problem that cyperus juncea flour affects dough texture and fermentation performance during bread making.

[0007] To achieve the above objectives, the present invention is implemented through the following technical scheme: a vegetarian bread made from cyperus oleifera raw materials, comprising the following raw materials: High-gluten flour: 100%; Cyperus oleifera powder: 5%-20%; Liquid: 50%-60%; Sugar: 10%-20%; Salt: 1%-2%; Yeast: 1%-3%; Vegan margarine: 5%-15%.

[0008] Preferably, the liquid is preferably plant milk, including but not limited to oat milk, soy milk or coconut milk, and the added ratio is 55%-60% of the weight of the high-gluten flour.

[0009] Preferably, the cyperus oleifera flour is sieved through 200 meshes and defatted to improve water absorption and tissue uniformity.

[0010] Preferably, the vegan vegetable butter is a plant-based trans fatty acid-free butter, and the added proportion is 10% of the weight of the high-gluten flour.

[0011] A method for processing vegetarian bread made from cyperus oleifera raw material comprises the following steps: S1. Raw material pretreatment: Mix the cyperus oleifera flour and high-gluten flour evenly and set aside, and control the liquid at 25°C; S2. Dough mixing: Mix high-gluten flour, cyperus rotten bean flour, liquid, sugar and yeast, stir at low speed until there is no dry powder; stir at medium-high speed until 70-80% gluten is formed; add salt and vegan vegetable butter, and stir at high speed until the dough is fully formed.

[0012] S3. Basic fermentation: The dough is fermented in an environment of 28°C and 75%-80% humidity for 45-60 minutes; S4. Divide and shape: Divide the dough into small dough pieces of 230 grams, roll them into balls and relax them for 30 minutes, repeat the shaping and put them into the toast mold; S5. Final fermentation: The dough in the mold is fermented to 1.5 times its volume in an environment of 35°C and 80%-85% humidity; S6. Baking: set the upper and lower heat to 185°C and 195°C respectively, and the baking time is 45 minutes; S7. Taking out of the oven and cooling: Remove from the mold after taking out of the oven and brush a layer of vegan vegetable butter on it while it is still hot.

[0013] Preferably, the high-speed stirring time in step S2 is 15-20 minutes to form a gluten network with good stretchability.

[0014] Preferably, the basic fermentation standard in step S3 is: the volume of the dough increases to twice its original volume, and it slowly rebounds after being pressed by a finger but leaves a shallow mark.

[0015] Preferably, the final fermentation end criterion in step S5 is that the volume of the dough reaches 1.5 times that of the mold and the surface is smooth and full.

[0016] Preferably, during the baking process of step S6, tin foil is added to cover the baking.

[0017] Preferably, the proportion of vegan vegetable butter spread on the surface of the bread after baking is 2%-5% of the total weight of the bread.

[0018] The present invention provides a vegetarian bread made from cyperus oleifera raw material and a processing method thereof, which has the following beneficial effects: 1. The present invention significantly improves the nutritional content of bread by adding cyperus juncea flour to the bread formula. Cyperus juncea flour is rich in dietary fiber, vegetable protein, minerals and healthy fats, and can improve the overall nutritional level of bread.

[0019] 2. The present invention successfully maintains a good structure of bread by adjusting the ratio of cyperus rotundus powder to high-gluten flour and controlling the amount of liquid added. The fiber component in cyperus rotundus powder helps to form a gluten network, improves the elasticity and toughness of the bread, and avoids the problem of bread being too loose or hard due to excessive cyperus rotundus powder.

[0020] 3. The present invention uses cyperus oleifera flour to give bread a unique nutty aroma. This natural aroma can add a unique flavor to the bread, which is different from traditional wheat bread or other vegetarian bread. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 It is a schematic flow chart of the preparation steps of the present invention. DETAILED DESCRIPTION

[0022] The following will be combined with the drawings in the specification of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0023] Embodiment 1: The embodiment of the present invention provides a vegetarian bread made from cyperus oleifera raw materials, comprising the following raw materials: Based on high-gluten flour (100%), the formula range is as follows: High-gluten flour: 100% Cyperus oleifera powder: 5%-20% Liquid (plant milk or water): 50%-60% Sugar: 10%-20% Salt: 1%-2% Yeast: 1%-3% Vegan margarine: 5%-15%.

[0024] Embodiment 2: Please refer to the attached Figure 1 As a part of the present invention, this embodiment also provides a method for processing vegetarian bread made from cyperus oleifera raw materials.

[0025] S1. Raw material pretreatment: Mix the cyperus chinensis flour and high-gluten flour evenly to ensure there are no lumps; The liquid temperature should be controlled at around 25°C to avoid affecting the yeast activity; Soften the vegan butter to 20℃-25℃ in advance and set aside.

[0026] S2. Dough mixing: Add high-gluten flour, cyperus rotundus, liquid, sugar, yeast, etc. into a blender; Stir at low speed for 3-5 minutes until there is no dry powder; Stir at medium speed for 5 minutes until the initial gluten structure is formed; Continue stirring for 2 minutes after adding the salt; Add vegan butter in portions and stir at high speed for 15 minutes until cooked (100% gluten, the dough can be pulled into a transparent film).

[0027] S3. Basic fermentation: Place the dough in a fermentation box at 28°C and 75%-80% humidity for 45-60 minutes until the volume doubles.

[0028] S4. Segmentation and shaping: Divide the dough into small dough pieces weighing 230g each; After the initial shaping, let it relax for 30 minutes, repeat the rounding and shaping, and put the dough into the toast mold.

[0029] S5. Final fermentation: The temperature of the fermentation box is 35℃ and the humidity is 80%-85%, and the fermentation is done to 1.5 times the height of the mold.

[0030] S6. Baking: Set the oven to 185°C and 195°C respectively, and bake for 45 minutes; Brush a layer of vegan butter immediately after baking to add gloss and flavor.

[0031] In order to experimentally verify the recipe of the bread of the present invention and test its baking performance and sensory quality, the following experimental examples and comparative examples are provided.

[0032] 1. Test content: Appearance: Uniformity of color and glossiness of bread surface.

[0033] Tissue structure: whether the internal pores are evenly distributed after slicing.

[0034] Mouthfeel: The softness and chewiness of the bread.

[0035] Flavor: Whether it has the unique nutty aroma of cyperus chinensis.

[0036] 2. Test method: After baking, let the bread rest for 1 hour and test its texture parameters (such as hardness and elasticity) using special instruments; Score the finished product through sensory evaluation (total score is 100 points) Experimental Example 1: formula: High-gluten flour: 100%; Cyperus oleifera powder: 10%; Liquid: 55% (plant milk or purified water); Sugar: 15%; Salt: 1.5%; Yeast: 2%; Vegan margarine: 10%.

[0037] Experimental process: In this experimental example, the proportion of cyperus rotundus powder is 10%, and the proportion of liquid is set to 55%. According to the experimental design, during the dough mixing and fermentation process, the proportion of yeast and sugar added is moderate, which can provide sufficient fermentation power. At the same time, the addition of cyperus rotundus powder makes the bread have a stronger plant aroma.

[0038] Experimental results: Appearance: The surface of the bread is golden yellow, uniform in color, smooth and slightly shiny.

[0039] Organization structure: After cutting, the inside of the bread shows uniform honeycomb-like pores, and the pores are evenly distributed, indicating that the gluten network is relatively stable.

[0040] Taste: The bread is soft, with good elasticity and moderate moisture. The taste is layered, and the cyperus flour has a delicate nutty aroma.

[0041] Flavor: The bread has a rich flavor, the aroma of cyperus rotundus is prominent, and it has a plant-based nutty taste, which is coordinated with other ingredients and the overall flavor is balanced.

[0042] Texture Analysis: Hardness: 4.5N; Elasticity: 10.2mm; Total score: 89.0 points (comprehensive score of appearance, texture, taste and flavor).

[0043] Experimental Example 2: formula: High-gluten flour: 100%; Cyperus oleifera powder: 5%; Liquid: 50%; Sugar: 12% Salt: 1.2%; Yeast: 1.8%; Vegan margarine: 8%.

[0044] Experimental process: The low 5% cyperus flour and relatively low 50% liquid content help the dough form a firmer texture. The conservative ratio of added sugar and yeast helps to maintain a balanced fermentation.

[0045] Experimental results: Appearance: The surface of the bread is a lighter golden color, smooth and slightly shiny.

[0046] Tissue structure: The internal pores are relatively dense, the smaller pores are evenly distributed, the tissue is fine but slightly compact.

[0047] Taste: It has a soft and firm texture, good elasticity, and is slightly dry. It is suitable for people who like the taste of bread with lower humidity.

[0048] Flavor: The aroma of jatropha flour is relatively light, and although it has a nutty flavor, it is not strong.

[0049] Texture Analysis: Hardness: 4.8N; Elasticity: 10.0mm; Total score: 85.0 points.

[0050] Experimental Example 3: formula: High-gluten flour: 100%; Cyperus oleifera powder: 15%; Liquid: 60%; Sugar: 20%; Salt: 1.8%; Yeast: 2.5%; Vegan margarine: 12%.

[0051] Experimental process: In this experiment, the proportion of cyperus rotundus flour is higher, 15%, and the liquid ratio is 60%, which helps to increase the moisture of the dough. The higher ratio of sugar and yeast can ensure that the dough is fully fermented and produces abundant pores.

[0052] Experimental results: Appearance: The surface of the bread is darker in color, showing a darker golden color, and the surface is smooth and has a high glossiness.

[0053] Organization structure: After cutting, the pores inside the bread are larger, the honeycomb pores are more obvious, the bread is soft and the bubbles are evenly distributed.

[0054] Taste: The bread is soft, elastic, and moist. The taste is very rich and layered, and the aroma of the nut is also prominent.

[0055] Flavor: The aroma of jatropha is more obvious, and the overall flavor is rich, suitable for consumers who like strong nutty flavor.

[0056] Texture Analysis: Hardness: 4.3N; Elasticity: 10.5mm; Total score: 92.0 points (highest comprehensive score).

[0057] Experimental Example 4: formula: High-gluten flour: 100%; Cyperus oleifera powder: 20%; Liquid: 55%; Sugar: 18% Salt: 2%; Yeast: 3%; Vegan margarine: 15%.

[0058] Experimental process: In this experiment, the ratio of cyperus rotundus flour was 20% and the ratio of liquid was 55%, which made the dough have a relatively high moisture content. A higher ratio of sugar and yeast can promote fermentation and improve the taste of bread.

[0059] Experimental results: Appearance: The bread surface is dark in color, deep golden yellow, smooth and moderately shiny.

[0060] Organization structure: The pores inside the bread are large and loose, and the pore distribution is not uniform. This may be because the high proportion of cyperus flour affects the formation of gluten.

[0061] Taste: The bread is relatively soft, but due to the high proportion of cyperus powder, the texture is slightly loose and the taste is slightly dry.

[0062] Flavor: The aroma of jatropha is relatively strong and the flavor is relatively prominent, but the overall taste may not be suitable for all consumers.

[0063] Texture Analysis: Hardness: 4.6N; Elasticity: 10.3mm; Total score: 88.5 points (high scores in appearance and taste, but loose texture affects the overall score).

[0064] Experimental Example 5: formula: High-gluten flour: 100%; Cyperus oleifera powder: 12%; Liquid: 58% Sugar: 12% Salt: 1.5%; Yeast: 2%; Vegan margarine: 10%.

[0065] Experimental process: The proportion of cyperus juncea flour is set at 12% and the liquid proportion is 58%. The relatively moderate ratio can ensure the moistness and softness of the bread.

[0066] Experimental results: Appearance: The bread has a moderate golden color, smooth and shiny surface.

[0067] Organization structure: The internal pores are uniform, the organizational structure is relatively fine, and the honeycomb pores are relatively dense.

[0068] Taste: Soft and moist, with good elasticity and moderate chewiness.

[0069] Flavor: The aroma of the jatropha is just right and the overall flavor is balanced.

[0070] Texture Analysis: Hardness: 4.4N; Elasticity: 10.4mm; Total score: 89.5 points.

[0071] Experimental Example 6: formula: High-gluten flour: 100%; Cyperus oleifera powder: 8%; Liquid: 50%; Sugar: 10%; Salt: 1%; Yeast: 1.5%; Vegan margarine: 5%.

[0072] Experimental process: The proportion of cyperus juncea flour is relatively low, only 8%, and the liquid proportion is 50%. The dough is less moist and the bread has a relatively compact structure overall.

[0073] Experimental results: Appearance: The surface of the bread is lighter in color, light golden yellow, and the surface is smooth but lacks luster.

[0074] Organization structure: The pores inside the bread are small, the dough structure is relatively compact, and the taste is slightly dry.

[0075] Taste: The bread tastes firmer and slightly dry, not as soft as other experimental examples.

[0076] Flavor: The aroma of the jatropha is relatively light, and the bread flavor is relatively bland.

[0077] Texture Analysis: Hardness: 4.9N; Elasticity: 9.8mm; Total score: 82.5 points (tight texture, weak flavor).

[0078] Comparative Example 1: formula: Cyperus oleifera powder: 25%; Liquid: 60%; Sugar: 15%; The other ingredients were the same as those in the experimental example.

[0079] Experimental results: Appearance: The bread is too dark in color and has a rough surface.

[0080] Organization structure: The pores are uneven, the dough is loose, and the gluten network is difficult to form, resulting in the bread being dry and hard.

[0081] Taste: The bread is too loose and rough in texture, lacking elasticity.

[0082] Flavor: The flavor of the jatropha is too strong, resulting in a monotonous flavor of the bread.

[0083] Texture Analysis: Hardness: 5.5N; Elasticity: 8.5mm; Total score: 73.0 points (the bread is loose and has poor texture).

[0084] Comparative Example 2: formula: Cyperus oleifera powder: 2%; Liquid: 45%; Sugar: 15%; The other ingredients were the same as those in the experimental example.

[0085] Experimental results: Appearance: The bread is light in color and has a smooth surface.

[0086] Organization structure: The pores are relatively dense, the bread structure is firm, but lacks softness.

[0087] Taste: The bread tastes dry, lacks elasticity and is hard.

[0088] Flavor: There is almost no aroma of cyperus beans, and the bread tastes bland.

[0089] Texture Analysis: Hardness: 6.0N; Elasticity: 8.0mm; Total score: 65.0 points (the flavor of the cyperus rotundus is not obvious and the bread texture is poor).

[0090] Experimental recipe: Test results: Summarize: Through the comparative analysis of the above experimental examples and comparative examples, the following conclusions are drawn: The addition ratio of cyperus juncea flour has a significant effect on the flavor and texture of bread. In the range of 5%-20%, cyperus juncea flour can provide rich flavor, but too high a ratio (such as Experimental Example 4 and Comparative Example 1) will make the bread loose and the taste unstable, and too low a ratio (such as Comparative Example 2) will not highlight the aroma of cyperus juncea.

[0091] Optimal ratio: According to experimental data, the optimal addition ratio of cyperus oleifera flour is 10%-15%. At this time, the bread not only has a significant improvement in flavor, but also has a stable texture and organizational structure, a soft taste, and a balanced flavor.

[0092] Adjustment of liquid ratio: A moderate liquid ratio (50%-60%) is essential for the moistness of bread and the formation of gluten. Too low a liquid ratio will make the bread dry and hard, while too high a liquid ratio will make the texture too loose.

[0093] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A vegetarian bread made from cyperus oleifera raw material, characterized in that: The raw materials include the following components: High-gluten flour: 100%; Cyperus oleifera powder: 5%-20%; Liquid: 50%-60%; Sugar: 10%-20%; Salt: 1%-2%; Yeast: 1%-3%; Vegan margarine: 5%-15%.

2. The vegetarian bread made from cyperus oleifera raw material according to claim 1, characterized in that: The liquid is preferably plant milk, including but not limited to oat milk, soy milk or coconut milk, and the added ratio is 55%-60% of the weight of the high-gluten flour.

3. The vegetarian bread made from cyperus oleifera raw material according to claim 1, characterized in that: The cyperus oleifera flour is sieved through 200 meshes and defatted to improve water absorption and tissue uniformity.

4. The vegetarian bread made from cyperus oleifera raw material according to claim 1, characterized in that: The vegan vegetable butter is a plant-based butter without trans fatty acids, and the added proportion is 10% of the weight of the high-gluten flour.

5. A method for processing vegetarian bread made from cyperus oleifera raw materials, characterized in that: The vegetarian bread made from the cyperus oleifera raw material according to any one of claims 1 to 4 comprises the following steps: S1. Raw material pretreatment: Mix the cyperus oleifera flour and high-gluten flour evenly and set aside, and control the liquid at 25°C; S2. Mix the dough: Mix high-gluten flour, cyperus rotten bean flour, liquid, sugar and yeast, stir at low speed until there is no dry powder; stir at medium-high speed until 70-80% gluten is formed; add salt and vegan vegetable butter, stir at high speed until it is fully formed; S3. Basic fermentation: The dough is fermented in an environment of 28°C and 75%-80% humidity for 45-60 minutes; S4. Divide and shape: Divide the dough into small dough pieces of 230 grams, roll them into balls and relax them for 30 minutes, repeat the shaping and put them into the toast mold; S5. Final fermentation: The dough in the mold is fermented to 1.5 times its volume in an environment of 35°C and 80%-85% humidity; S6. Baking: set the upper and lower heat to 185°C and 195°C respectively, and the baking time is 45 minutes; S7. Taking out of the oven and cooling: Remove from the mold after taking out of the oven and brush a layer of vegan vegetable butter on it while it is still hot.

6. The method for processing vegetarian bread made from cyperus oleifera raw material according to claim 5, characterized in that: The high-speed stirring time in the S2 step is 15-20 minutes to form a gluten network with good stretchability.

7. The method for processing vegetarian bread made from cyperus oleifera raw material according to claim 5, characterized in that: The basic fermentation standard in the step S3 is: the volume of the dough increases to twice its original volume, and it slowly rebounds after being pressed by a finger but leaves a shallow mark.

8. The method for processing vegetarian bread made from cyperus oleifera raw material according to claim 5, characterized in that: The final fermentation end standard in the step S5 is that the dough volume reaches 1.5 times that of the mold and the surface is smooth and full.

9. The method for processing vegetarian bread made from cyperus oleifera raw material according to claim 5, characterized in that: During the baking process of step S6, tin foil is added during the baking process.

10. The method for processing vegetarian bread made from cyperus oleifera raw material according to claim 5, characterized in that: The proportion of vegan vegetable butter spread on the surface of the bread after baking is 2%-5% of the total weight of the bread.

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