Whole-grain bread premixed flour and preparation method thereof

Abstract

The invention relates to the technical field of food processing, and particularly discloses whole-grain bread premixed flour and a preparation method thereof. The bread premixed flour is mainly prepared from the following raw materials in parts by weight: 59-71 parts of wheat flour, 5-15 parts of oat flour, 3-7 parts of rye flour, 3-7 parts of quinoa flour, 5-15 parts of corn flour, 3-7 parts of sorghum flour, 1-3 parts of table salt, 3-7 parts of egg white powder, 3-7 parts of pea fibers, 2-4 parts of ascorbic acid, 0.05-0.15 part of an edible emulsifier, 0.01-0.03 part of a natural preservative and 5-15 parts of water. According to the bread premixed flour, through mutual cooperation of the raw materials, the whole-grain bread is rich in nutrition, has the advantages of being high in specific volume and low in hardness, meanwhile, the texture is uniform, soft and fluffy, the taste is soft and delicious, the quality of the whole-grain bread is improved, and the market requirement is met.

Description

Technical Field

[0001] The present application relates to the field of food processing technology, and more specifically, to a whole-grain bread premix and a preparation method thereof. Background Art

[0002] Whole grain bread is popular among consumers because it is rich in dietary fiber, vitamins, minerals and other nutrients. In recent years, as the concept of healthy eating has become popular, whole grain bread has gradually become one of the most popular products on the market. Bread premix refers to a pre-mixed powdered food, which is also a general semi-finished product with the advantages of easy use and storage. When making whole grain bread, mix bread premix, water, vegetable oil, yeast, etc., knead into dough, and ferment and bake to obtain whole grain bread. However, the whole grain bread prepared with bread premix on the market has a small specific volume and a large hardness, which affects the taste of whole grain bread. Summary of the invention

[0003] In order to increase the specific volume of whole-grain bread and reduce the hardness of whole-grain bread, the present application provides a whole-grain bread premix and a preparation method.

[0004] In a first aspect, the present application provides a whole grain bread premix powder, which adopts the following technical solution: The invention discloses a whole-grain bread premix, which is mainly prepared from the following raw materials in parts by weight: 59-71 parts of wheat flour, 5-15 parts of oat flour, 3-7 parts of rye flour, 3-7 parts of quinoa flour, 5-15 parts of corn flour, 3-7 parts of sorghum flour, 1-3 parts of salt, 3-7 parts of egg white powder, 3-7 parts of pea fiber, 2-4 parts of ascorbic acid, 0.05-0.15 parts of edible emulsifier, 0.01-0.03 parts of natural preservative and 5-15 parts of water.

[0005] The bread premix of the present application, through the mutual coordination between the raw materials, not only makes the obtained fermented dough have a higher elongation and maximum tensile resistance, but also makes the obtained whole grain bread have a higher specific volume and lower hardness, and the elongation is greater than 160mm, the maximum tensile resistance is greater than 800Eu, the specific volume is greater than 4.1mL / g, and the hardness is less than 200g. The whole grain bread has the advantages of large specific volume and small hardness, and also makes the whole grain bread uniform in texture, soft and fluffy, soft and delicious in taste, improves the quality of the whole grain bread, and has broad application prospects.

[0006] The raw materials of the bread premix of the present application are wheat flour, oat flour, rye flour, quinoa flour, corn flour and sorghum flour in reasonable proportions to improve the nutritional value of whole grain bread. In addition, egg white powder, pea fiber and ascorbic acid are added to the raw materials, and the synergistic effect between them is utilized to increase the gluten strength of the fermented dough, so that the fermented dough has higher air holding power and elasticity, maintains the stability of the gluten network, refines the organizational structure, makes the whole grain bread softer, more delicate and more delicious, and improves the taste and quality of the whole grain bread.

[0007] Optionally, the bread premix is ​​mainly made of the following raw materials in parts by weight: 65 parts of wheat flour, 10 parts of oat flour, 5 parts of rye flour, 5 parts of quinoa flour, 10 parts of corn flour, 5 parts of sorghum flour, 2 parts of salt, 5 parts of egg white powder, 5 parts of pea fiber, 3 parts of ascorbic acid, 0.1 parts of edible emulsifier, 0.02 parts of natural preservatives, and 10 parts of water.

[0008] By adopting the above technical solution, the raw material ratio of bread premix is ​​optimized to improve the texture, taste and flavor of whole grain bread.

[0009] Optionally, the egg white powder is one or more of chicken egg white powder, duck egg white powder, goose egg white powder, and quail egg white powder.

[0010] By adopting the above technical scheme, the egg white powder is optimized, which is convenient for the selection of egg white powder, and the expected effect can be achieved when the egg white powder is selected from chicken egg white powder, duck egg white powder, goose egg white powder and quail egg white powder.

[0011] Optionally, the edible emulsifier is one or more of sodium stearoyl lactylate, mono- and di-glycerol fatty acid esters, soy lecithin, and sorbitol esters.

[0012] By adopting the above technical scheme, the edible emulsifier is optimized, which facilitates the selection of the edible emulsifier. In addition, the chicken egg white powder, duck egg white powder, goose egg white powder and quail egg white powder can improve the processability of whole grain bread, and can also improve the organizational structure of whole grain bread, making the whole grain bread delicate and fluffy, so that the whole grain bread maintains a good taste.

[0013] Optionally, the natural preservative is one or more of citric acid, chitosan, tea polyphenols, and propolis.

[0014] By adopting the above technical scheme, natural preservatives are optimized, which facilitates the selection of natural preservatives. Moreover, when natural preservatives are selected from citric acid, chitosan, tea polyphenols and propolis, not only the storage stability of bread premix is ​​increased, but also the taste of whole grain bread is not affected.

[0015] Optionally, the water content of the wheat flour, oat flour, rye flour, quinoa flour, corn flour and sorghum flour is ≤15wt%.

[0016] By adopting the above technical solution, the water content in wheat flour, oat flour, rye flour, quinoa flour, corn flour and sorghum flour is optimized to ensure a stable source of raw materials and the quality of bread premixes and whole grain bread.

[0017] In a second aspect, the present application provides a method for preparing the whole-grain bread premix, which adopts the following technical solution: A method for preparing the whole-grain bread premix comprises the following steps: S1. Mix wheat flour, oat flour, rye flour, quinoa flour, corn flour and sorghum flour, add water and mix to obtain a mixture; S2, hot pressing, cooling, drying, crushing, and sieving the mixture to obtain a hot pressed mixture; S3, mixing the hot pressed premix, salt, egg white powder, pea fiber, ascorbic acid, edible emulsifier and natural preservative to obtain bread premix.

[0018] By adopting the above technical scheme, not only is the preparation of bread premix convenient, but also in step S2, the mixture is subjected to hot pressing treatment. During the hot pressing treatment, some hydrogen bonds in the starch can be unfolded and re-crosslinked, thereby changing the size and crystallinity of the starch, improving the reactivity of the starch, increasing the nutritional value of the whole grain bread, improving the specific volume of the whole grain bread, reducing the hardness of the whole grain bread, and making the whole grain bread have a better taste.

[0019] Optionally, in the hot pressing treatment of step S2, the hot pressing temperature is 110-120°C, the pressure is 11-13 MPa, and the time is 5-10 min.

[0020] By adopting the above technical solution, the temperature, pressure and time of the hot pressing treatment are optimized to facilitate the hot pressing treatment. In multiple embodiments, in the hot pressing treatment of step S2, the temperature of the hot pressing is 115°C, the pressure is 12MPa, and the time is 8min. The temperature can be set to 110°C, 113°C, 118°C, and 120°C as needed. The pressure can also be set to 11MPa, 11.5MPa, 12.5MPa, and 13MPa as needed. The time can also be set to 5min, 6min, 7min, 9min, and 10min as needed, but it is not limited to the listed values. Other values ​​not listed in the numerical range are also applicable.

[0021] Optionally, in the drying process of step S2, the drying end point is that the water content of the hot-pressed mixture is 10-15wt%.

[0022] By adopting the above technical solution, the drying end point is optimized, which facilitates the control of the moisture content in the hot-pressed mixture, thereby reducing the excessive moisture content of the bread premix, ensuring that the bread premix has good storage stability and extending the shelf life. In multiple embodiments, the drying end point is a moisture content of 12wt% for the hot-pressed mixture, and the moisture content can be set to 10wt%, 11wt%, 13wt%, 14wt%, 15wt% as needed, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0023] Optionally, in the screening process of step S2, the screen used for screening is 80-120 mesh.

[0024] By adopting the above technical solution, the mesh number of the sieve used for sieving is limited, the fineness of the hot pressed mixture is ensured, and the bread premix powder has good granularity, which is beneficial to improving the texture and taste of whole grain bread and ensuring the quality of whole grain bread. In multiple embodiments, the sieve used for sieving is 100 mesh, and the mesh number of the sieve can also be set to 80 mesh, 90 mesh, 110 mesh, 120 mesh as needed, but it is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0025] Optionally, in step S1, water is added in a water treatment manner, and the water is added dropwise, and the addition of water is completed within 3-10 minutes.

[0026] By adopting the above technical solution, the method of adding water is limited, so that water and other raw materials are fully mixed, which is convenient for subsequent hot pressing. In multiple embodiments, the time for completing the water dropwise addition is 5 minutes, and the time can also be set to 3 minutes, 4 minutes, 6 minutes, 7 minutes, 8 minutes, 9 minutes, and 10 minutes as needed, but it is not limited to the listed values, and other values ​​not listed in the numerical range are also applicable.

[0027] Optionally, the whole grain bread premix is ​​used in preparing bread products.

[0028] Optionally, the whole grain bread is mainly made of the following raw materials in parts by weight: 90-110 parts of bread premix, 50-70 parts of water, 8-12 parts of soybean oil, 1-3 parts of dry yeast, and 4-6 parts of white sugar.

[0029] By adopting the above technical scheme, the raw materials of whole grain bread are optimized, which not only facilitates the preparation of whole grain bread, but also utilizes the mutual cooperation between the raw materials to make the whole grain bread have good taste and nutritional value.

[0030] In multiple embodiments, whole grain bread is mainly made of the following raw materials in parts by weight: 100 parts of bread premix, 60 parts of water, 10 parts of soybean oil, 2 parts of dry yeast, and 5 parts of white sugar. It can also be set as follows according to the needs that the whole grain bread is made of the following raw materials in parts by weight: 90 parts of bread premix, 50 parts of water, 12 parts of soybean oil, 3 parts of dry yeast, and 4 parts of white sugar. It can also be set as follows according to the needs that the whole grain bread is made of the following raw materials in parts by weight: 110 parts of bread premix, 70 parts of water, 8 parts of soybean oil, 1 part of dry yeast, and 6 parts of white sugar, but it is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0031] Optionally, the method for preparing the whole grain bread comprises the following steps: T1. Mix bread premix, water, soybean oil, dry yeast and white sugar, and knead into dough to obtain raw dough; T2, fermenting the dough for 50-70 minutes at a temperature of 35-40° C. and a humidity of 80-90%, then cutting and shaping the dough, and then fermenting it for 20-40 minutes at a temperature of 35-40° C. and a humidity of 80-90% to obtain a fermented dough; T3. Raise the temperature of the fermented dough to 40-60°C, bake for 3-8 minutes, raise the temperature to 110-130°C, bake for 3-8 minutes, raise the temperature to 200-220°C, bake for 10-20 minutes, lower the temperature to 140-160°C, bake for 2-5 minutes, and lower the temperature to room temperature to obtain whole grain bread.

[0032] By adopting the above technical scheme, it is not only convenient to prepare whole grain bread. In step S2, two fermentations are adopted to give full play to the activity of dry yeast, so that the internal pore distribution of whole grain bread is more uniform. At the same time, in step S3, baking at a temperature of 40-60°C can effectively reduce the decomposition of ascorbic acid, enhance the effect and use effect of ascorbic acid, and baking at a temperature of 110-130°C can effectively reduce the rapid volatilization of water and the occurrence of dry skin and rapid shaping, so that the interior is fully expanded, and baking at a temperature of 200-220°C can effectively achieve shaping. A three-stage temperature rise baking process is adopted to ensure that the skin and internal tissue structure are consistent and the texture is uniform. It is also baked at a temperature of 140-160°C, at this time, the skin can be fully coked, the color is bright, the fragrance is enhanced, and the whole grain bread is ensured to have a good appearance and taste.

[0033] Optionally, each whole grain bread weighs 20-500g.

[0034] By adopting the above technical solution, the weight of each whole grain bread is optimized, which is convenient for fermentation and baking of whole grain bread, and also convenient for packaging, transportation and sales of whole grain bread. The weight of each whole grain bread can be set to 20g, 40g, 60g, 80g, 100g, 150g, 200g, 250g, 300g, 350g, 400g, 450g, 500g as needed, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0035] In summary, this application has at least the following beneficial effects: 1. The whole-grain bread premix of the present application increases the gluten strength, air holding power and elasticity of the fermented dough through the mutual cooperation between the raw materials, and also improves the stability of the gluten network structure, refines the organizational structure, improves the elongation and maximum tensile resistance of the fermented dough, and also enhances the specific volume of the whole-grain bread and reduces the hardness of the whole-grain bread. The elongation is greater than 160 mm, the maximum tensile resistance is greater than 800 Eu, the specific volume is greater than 4.1 mL / g, and the hardness is less than 200 g. The whole-grain bread is not only nutritious, but also has the advantages of large specific volume and low hardness. At the same time, the texture is uniform, soft and fluffy, and the taste is soft and delicious, which improves the quality and quality of the whole-grain bread and meets market demand.

[0036] 2. In the preparation method of whole grain bread premix, wheat flour, oat flour, rye flour, quinoa flour, corn flour, sorghum flour and water are first mixed to obtain a mixture, and then hot-pressed to obtain a hot-pressed mixture, and then the hot-pressed mixture, salt, egg white powder, pea fiber, ascorbic acid, edible emulsifier and natural preservative are mixed to obtain bread premix. The preparation method is not only convenient for preparation, but also hot-presses the mixture to expand some hydrogen bonds in the starch, re-crosslink, improve starch reactivity, increase the interaction between the mixture and the remaining raw materials, so that the fermented dough has higher elongation and maximum tensile resistance, and also makes the whole grain bread have higher specific volume and lower hardness, thereby improving the taste of the whole grain bread. DETAILED DESCRIPTION

[0037] In order to make the present application easier to understand, the present application will be further described in detail below in conjunction with the examples, which are merely illustrative and are not intended to limit the scope of application of the present application. The raw materials or components used in the present application can be obtained through commercial routes or conventional methods unless otherwise specified. Example

[0038] Table 1 Amount of each raw material of bread premix (unit: kg) Example 1 A whole grain bread premix powder, the raw materials and the raw material ratios of which are shown in Table 1.

[0039] Among them, the water content of wheat flour, oat flour, rye flour, quinoa flour, corn flour and sorghum flour is 13wt%; the egg white powder is egg white powder, and the egg white powder is selected from Hebei Hongtao Bioengineering Co., Ltd.; the pea fiber is selected from Hebei Liqia Biotechnology Co., Ltd.; the edible emulsifier is sodium stearoyl lactylate; and the natural preservative is citric acid.

[0040] A method for preparing whole-grain bread premix comprises the following steps: S1. At a rotation speed of 400 r / min, add oat flour, rye flour, quinoa flour, corn flour and sorghum flour to wheat flour and stir for 1 min. Then add water dropwise, and the water is added dropwise within 5 min. After the addition is completed, stir for 3 min to obtain a mixture.

[0041] S2. The mixture was hot-pressed for 8 min at a temperature of 115° C. and a pressure of 12 MPa. The mixture was then cooled to 50° C. and dried at 50° C. until the water content was 12 wt%. The mixture was then crushed and sieved with a 100-mesh screen to obtain a hot-pressed mixture. At this time, the water content of the hot-pressed mixture was 12 wt%.

[0042] S3. Add salt, egg white powder, pea fiber, ascorbic acid, edible emulsifier and natural preservative to the hot pressing premix at a rotation speed of 400 r / min, and stir for 1 min to obtain bread premix.

[0043] Example 2 A whole grain bread premix powder, which is different from Example 1 in that the raw material ratio of the bread premix powder is different, and the raw material ratio is shown in Table 1.

[0044] Example 3 A whole grain bread premix powder, which is different from Example 1 in that the raw material ratio of the bread premix powder is different, and the raw material ratio is shown in Table 1.

[0045] Example 4 A whole grain bread premix powder, which is different from Example 1 in that, in the method for preparing the bread premix powder, step S2 is different.

[0046] Step S2 specifically includes: drying the mixture at 50° C. to a water content of 12 wt %, then crushing it, and sieving it with a 100-mesh screen to obtain a hot-pressed mixture, at which point the water content of the hot-pressed mixture is 12 wt %.

[0047] Comparative Example Comparative Example 1 A whole grain bread premix powder, which is different from Example 1 in that egg white powder, pea fiber and ascorbic acid are not added to the raw materials of the bread premix powder.

[0048] Comparative Example 2 A whole grain bread premix powder, which is different from Example 1 in that, in the raw materials of the bread premix powder, pea fiber and ascorbic acid are replaced by equal amounts of egg white powder.

[0049] Comparative Example 3 A whole grain bread premix powder, which is different from Example 1 in that, in the raw materials of the bread premix powder, egg white powder and ascorbic acid are replaced by equal amounts of pea fiber.

[0050] Comparative Example 4 A whole grain bread premix powder, which is different from Example 1 in that egg white powder and pea fiber are replaced by equal amounts of ascorbic acid in the raw materials of the bread premix powder.

[0051] Comparative Example 5 A whole grain bread premix powder, which is different from Example 1 in that, in the raw materials of the bread premix powder, ascorbic acid is replaced by equal amounts of egg white powder and pea fiber, and the weight ratio of the egg white powder to the pea fiber is 1:1.

[0052] Comparative Example 6 A whole grain bread premix powder, which is different from Example 1 in that, in the raw materials of the bread premix powder, pea fiber is replaced by equal amounts of egg white powder and ascorbic acid, and the weight ratio of the egg white powder to ascorbic acid is 5:3.

[0053] Comparative Example 7 A whole grain bread premix powder, which is different from Example 1 in that, in the raw materials of the bread premix powder, equal amounts of pea fiber and ascorbic acid are used to replace egg white powder, and the weight ratio of pea fiber to ascorbic acid is 5:3.

[0054] Application Examples Application Example 1 A whole-grain bread is prepared from the following raw materials: 100 kg of bread premix, 60 kg of water, 10 kg of soybean oil, 2 kg of dry yeast and 5 kg of white granulated sugar.

[0055] Wherein, soybean oil is selected from Jiangxi Qinglong High-Tech Oil Co., Ltd.; dry yeast is selected from Angel Yeast Co., Ltd.; white sugar is selected from Dongying Huaxuan Biotechnology Co., Ltd.; and bread premix is ​​prepared by the method of Example 1.

[0056] A method for preparing whole-grain bread comprises the following steps: T1. Add dry yeast and white sugar to the bread premix at a speed of 400 r / min and stir for 1 min. Then add water and stir for 15 min. Then add soybean oil and stir for 5 min, knead into dough to obtain raw dough.

[0057] T2, ferment the dough for 60 minutes at a temperature of 37°C and a humidity of 85%, then cut and shape it, and then ferment it for 30 minutes at a temperature of 37°C and a humidity of 85% to obtain fermented dough.

[0058] T3, raising the temperature of the fermented dough to 50°C, baking for 5 minutes, raising the temperature to 120°C, baking for 5 minutes, raising the temperature to 210°C, baking for 15 minutes, then lowering the temperature to 150°C, baking for 3 minutes, and lowering the temperature to 25°C to obtain whole grain bread.

[0059] Application Example 2-4 A whole grain bread, which is different from Application Example 1 in that the sources of bread premix powder in the raw materials of the whole grain bread are different, and the bread premix powders of Application Examples 2-4 are prepared by the methods of Examples 2-4 respectively.

[0060] Comparative Application Examples Comparative Application Examples 1-7 A whole grain bread, which is different from Application Example 1 in that, among the raw materials of the whole grain bread, the sources of bread premix powder are different, and the bread premix powders of Comparative Application Examples 1-7 are prepared respectively by the methods of Comparative Examples 1-7.

[0061] Performance Testing (1) The fermented dough obtained in step T2 of application examples 1-4 and comparative application examples 1-7 was taken respectively, and the elongation and maximum tensile resistance of the fermented dough were tested according to GB / T14615-93. The test results are shown in Table 2.

[0062] (2) The whole grain bread obtained in Application Examples 1-4 and Comparative Application Examples 1-7 were respectively taken, and the specific volume of the whole grain bread was tested according to GB / T20981-2007, and the hardness of the whole grain bread was tested using an ST-Z16 texture analyzer. The test results are shown in Table 2.

[0063] Table 2 Test results As can be seen from Table 2, the fermented dough obtained by the bread premix of the present application has a high elongation and maximum tensile resistance, with an elongation of 168-178 mm and a maximum tensile resistance of 808-846 Eu, which increases the gluten strength of the fermented dough, makes the fermented dough have higher air holding power and elasticity, keeps the gluten network stable, and refines the organizational structure. Moreover, the whole-grain bread obtained by the bread premix of the present application has a high specific volume and a low hardness, with a specific volume of 4.13-4.33 mL / g and a hardness of 166-191 g, making the whole-grain bread uniform in texture, soft and fluffy, soft and delicious in taste, improving the quality of the whole-grain bread, and making the bread premix show a better taste, which has broad application prospects.

[0064] Comparative Application Examples 1-4 are compared. In Comparative Application Example 1, egg white powder, pea fiber, and ascorbic acid are not added to the raw materials of bread premix; in Comparative Application Example 2, egg white powder is added to the raw materials of bread premix compared to Comparative Application Example 1; in Comparative Application Example 3, pea fiber is added to the raw materials of bread premix compared to Comparative Application Example 1; in Comparative Application Example 4, ascorbic acid is added to the raw materials of bread premix compared to Comparative Application Example 1. It can be seen that adding egg white powder, pea fiber, or ascorbic acid alone to the raw materials of bread premix can increase the elongation and maximum tensile resistance of fermented dough, and can also increase the specific volume of whole grain bread and reduce hardness.

[0065] Combined with comparative application examples 5-7, compared with comparative application example 1, comparative application example 5 adds egg white powder and pea fiber to the raw materials of bread premix; compared with comparative application example 1, comparative application example 6 adds egg white powder and ascorbic acid to the raw materials of bread premix; compared with comparative application example 1, comparative application example 7 adds pea fiber and ascorbic acid to the raw materials of bread premix. It can be seen from this that adding egg white powder and pea fiber or adding egg white powder and ascorbic acid or adding pea fiber and ascorbic acid to the raw materials of bread premix at the same time, and utilizing the synergistic effect between the two, can improve the performance of fermented dough and the quality of whole grain bread. Combined with application example 1, compared with comparative application example 1, application example 1 adds egg white powder, pea fiber and ascorbic acid to the raw materials of bread premix. From this, it can be seen that by adding egg white powder, pea fiber and ascorbic acid to the raw materials of bread premix at the same time and utilizing the synergistic effect among the three, the elongation and maximum tensile resistance of the fermented dough can be further improved, the specific volume of the whole grain bread can be further improved, and the hardness of the whole grain bread can be reduced. This makes the whole grain bread show better quality and taste, and also makes the bread premix show better usage effect.

[0066] Application Example 1 is compared with Comparative Application Example 4. In step S2 of Comparative Application Example 4, no hot pressing treatment is performed; in step S2 of Application Example 1, hot pressing treatment is performed. It can be seen that the use of hot pressing to treat the mixture can make the bread premix powder show better performance, expand some hydrogen bonds in the starch, re-crosslink, change the size and crystallinity of the starch, improve the reactivity of the starch, reduce the hardness of the whole grain panel, increase the specific volume of the whole grain bread, make the whole grain bread fluffy, soft and delicious, and improve the quality of the whole grain bread.

[0067] It should be noted that the embodiments described above are only used to explain the present application and do not constitute any limitation to the present application. The present application is described with reference to typical embodiments, but it should be understood that the words used therein are descriptive and explanatory words, rather than restrictive words. The present application may be modified as specified within the scope of the claims of the present application, and the present invention may be revised without departing from the scope and spirit of the present application. Although the present application described therein relates to specific methods, materials and embodiments, it does not mean that the present application is limited to the specific examples disclosed therein. On the contrary, the present application can be extended to all other methods and applications with the same functions.

Claims

1. Whole grain bread premix, characterized by: The bread premix is ​​mainly prepared from the following raw materials in parts by weight: 59-71 parts of wheat flour, 5-15 parts of oat flour, 3-7 parts of rye flour, 3-7 parts of quinoa flour, 5-15 parts of corn flour, 3-7 parts of sorghum flour, 1-3 parts of salt, 3-7 parts of egg white powder, 3-7 parts of pea fiber, 2-4 parts of ascorbic acid, 0.05-0.15 parts of edible emulsifier, 0.01-0.03 parts of natural preservatives and 5-15 parts of water.

2. The whole grain bread premix according to claim 1, characterized in that: The bread premix is ​​mainly made of the following raw materials in parts by weight: 65 parts of wheat flour, 10 parts of oat flour, 5 parts of rye flour, 5 parts of quinoa flour, 10 parts of corn flour, 5 parts of sorghum flour, 2 parts of salt, 5 parts of egg white powder, 5 parts of pea fiber, 3 parts of ascorbic acid, 0.1 parts of edible emulsifier, 0.02 parts of natural preservatives, and 10 parts of water.

3. The whole grain bread premix according to claim 1, characterized in that: The egg white powder is one or more of chicken egg white powder, duck egg white powder, goose egg white powder and quail egg white powder.

4. The whole grain bread premix according to claim 1, characterized in that: The edible emulsifier is one or more of sodium stearoyl lactylate, mono- and di-glycerol fatty acid esters, soybean lecithin, and sorbitol ester.

5. The whole grain bread premix according to claim 1, characterized in that: The natural preservative is one or more of citric acid, chitosan, tea polyphenols and propolis.

6. The whole grain bread premix according to claim 1, characterized in that: The water content of the wheat flour, oat flour, rye flour, quinoa flour, corn flour and sorghum flour is ≤15wt%.

7. The method for preparing the whole grain bread premix according to any one of claims 1 to 6, characterized in that: The steps include: S1. Mix wheat flour, oat flour, rye flour, quinoa flour, corn flour and sorghum flour, add water and mix to obtain a mixture; S2, hot pressing, cooling, drying, crushing, and sieving the mixture to obtain a hot pressed mixture; S3, mixing the hot pressed premix, salt, egg white powder, pea fiber, ascorbic acid, edible emulsifier and natural preservative to obtain bread premix.

8. The method for preparing whole grain bread premix according to claim 7, characterized in that: In the hot pressing treatment of step S2, the hot pressing temperature is 110-120°C, the pressure is 11-13 MPa, and the time is 5-10 min.

9. The method for preparing whole grain bread premix according to claim 7, characterized in that: In the drying process of step S2, the moisture content of the hot pressed mixture at the drying end point is 10-15wt%.

10. The method for preparing whole grain bread premix according to claim 7, characterized in that: In the screening process of step S2, the screen used for screening is 80-120 mesh.

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