Preparation method and application of fresh fruit fermented sour dough
By using fresh grapes instead of commercially available yeast, combined with rye flour and other fresh fruit ingredients, the existing sourdough fermentation efficiency and health risks are solved, achieving richer flavor and higher nutritional value.
Patent Information
- Application Number
- CN202510200408.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-02-24
- Publication Date
- 2025-05-09
AI Technical Summary
The existing sourdough is fermented with commercially available yeasts. There are problems such as limited taste, potential health risks and low fermentation efficiency.
Fresh seed-deep peeled grapes are used instead of commercially available yeast, and fermented through the starter preparation step, combining rye flour, kiwi fruit, grapes, matcha powder and other ingredients to form a diverse flavor and nutrition.
It reduces potential health risks and produces a richer flavor of the leaves, which enhances the overall taste and quality of the pasta and increases nutritional value.
Smart Images
Figure BDA0005282880690000141
Abstract
Description
[Technical field]
[0001] The invention relates to the technical field of sourdough processing, and in particular to a preparation method and application of fresh fruit fermented sourdough. [Background technology]
[0002] Traditional sourdough is a naturally fermented flavor made from flour and water, also known as bread starter. The principle of making bread with sourdough is to use the microorganisms in the sourdough and the starch and minerals in the flour to ferment and increase the volume of the bread, while the organic molecules produce flavor.
[0003] However, most of the existing sourdoughs are fermented with commercial yeasts, which usually have limited taste and flavor, potential health risks, and low fermentation efficiency. Although commercial yeasts can complete basic fermentation tasks, the flavors produced by their fermentation are relatively simple and lack diversity; yeast itself is a nutritious single-cell microorganism, but excessive or improper use may bring health risks; the fermentation efficiency of commercial yeasts is relatively low, and the fault tolerance rate is also low. In order to improve the fermentation efficiency, they are often used with rapid fermentation agents. Although this can improve efficiency, it may also have a certain impact on the health attributes of the food.
[0004] In view of this, the inventor of this case conducted in-depth research on the above-mentioned issues, which led to the emergence of this case. [Summary of the invention]
[0005] The present invention aims to solve the above-mentioned technical problems existing in the prior art of sourdough fermentation using commercially available yeast, and aims to provide a preparation method and application of fresh fruit fermented sourdough. By using fresh grapes instead of commercially available yeast for starter preparation, potential health risks can be reduced, a starter with richer flavor can be produced, and the flavor of pasta can be subsequently made more diversified, thereby improving the overall taste and quality of the pasta.
[0006] The present invention is achieved in this way: a method for preparing fresh fruit fermented sour dough, comprising the steps of preparing a starter:
[0007] (1.1) Take 20-30 parts of fresh seeded and peeled grapes and beat them into a paste, add 10-15 parts of rye flour, stir in a container until no dry powder remains, and let it stand in a sealed container at room temperature for 22-24 hours to obtain a preliminary fermentation product;
[0008] (1.2) Add rye flour and water to the primary fermentation product in a ratio of 1:1:1, stir until no dry powder remains, and let stand at room temperature for 20-24 hours to obtain a secondary fermentation product;
[0009] (1.3) Remove half of the secondary fermentation product, add rye flour and water in a ratio of 1:1:1 to the secondary fermentation product, stir until no dry powder remains, and let stand at room temperature for 20-24 hours; repeat this step 2-5 times to obtain a starter.
[0010] Furthermore, the method further comprises the steps of preparing sourdough:
[0011] (2.1) 5-7 parts of kiwi fruit, 2-5 parts of grapes, 4-7 parts of matcha powder, and 5-7 parts of water are mixed and crushed into fresh fruit pulp, and then 3-5 parts of skimmed milk powder and 2-3 parts of sucrose are added to the mixture and placed in a fermentation container for fermentation, and the fresh fruit pulp is filtered to obtain a fresh fruit filtrate;
[0012] (2.2) Mix 20-25 parts of starter, 20-25 parts of coconut powder, 5-12 parts of cassava powder, and 65-70 parts of water until they become viscous, and place them in a constant temperature environment for fermentation to obtain a mixed slurry;
[0013] (2.3) Take 10 parts of the mixed slurry, 5-10 parts of the fresh fruit filtrate, 12-15 parts of wheat flour, and 8-10 parts of rye flour, mix and knead into dough, place the dough in a low temperature environment of 10-15°C for fermentation for 20-24 hours, then take out and add heated and melted anhydrous butter and continue kneading for 10-20 minutes, then place it at 31-33°C for further fermentation, and finally obtain fresh fruit fermented sour dough.
[0014] Furthermore, in step (1.1), 2-3 parts of fructose are added to the fruit paste.
[0015] Furthermore, in step (2.1), the fermentation treatment is performed at a temperature of 40-45° C. for 40-60 minutes.
[0016] Furthermore, in step (2.1), the fresh fruit pulp is filtered using a 100-mesh filter.
[0017] Furthermore, in step (2.2), the fermentation process in the constant temperature environment is carried out at a temperature of 45-50° C. for 60-80 minutes.
[0018] Furthermore, in step (2.3), the mass ratio of the heated and melted anhydrous butter is 2-3% of the dough.
[0019] On the other hand, the application of the fresh fruit fermented sour dough, the fresh fruit fermented sour dough is used to make fresh fruit flavored bread, and the steps are as follows:
[0020] (3.1) Mix the fresh fruit fermented sourdough with high-gluten flour, salt and warm water and knead until a smooth and elastic dough is formed;
[0021] (3.2) Place the dough in a container, cover with plastic wrap, and ferment at 35-45°C for 2-3 hours until the dough doubles in volume;
[0022] (3.3) Take out the dough after the first fermentation, press it gently to release the air, separate and shape it as needed; put the shaped dough into the oven and bake it at a temperature of 180-220°C for 25-30 minutes to obtain fresh fruit bread.
[0023] Furthermore, in step (3.1), 70 g of fresh fruit fermented sourdough is mixed with 144 g of high-gluten flour, 3.5 g of salt, and 90 g of warm water and kneaded until a dough with a smooth surface and elasticity is formed.
[0024] Furthermore, in step (3.3), the shaped dough is placed on a baking tray, covered with a wet cloth or plastic wrap, and subjected to secondary fermentation for 1-2 hours to allow the dough to expand again.
[0025] The advantages of the present invention are:
[0026] 1. In the preparation method of fresh fruit fermented sour dough of the present invention, fresh seeded and peeled grapes are used instead of yeast to produce a starter with richer flavor. Grapes contain natural sugars, acidic substances and natural yeasts. Natural sugars and acidic substances can directly promote dough fermentation, so that the starter preparation does not need to add commercial yeasts. Natural yeasts can produce a variety of flavors during the fermentation process, and can also fully stimulate the aroma of grains in the dough, which makes the flavor of pasta more diversified, thereby improving the overall taste and quality of pasta. Fresh seeded and peeled grapes contain a variety of minerals and vitamins, such as calcium, potassium, phosphorus, iron, and vitamins B1, B2, B6, etc. These ingredients can penetrate into the dough during the fermentation process, significantly improving the aroma and nutritional value of the dough; antioxidant substances such as resveratrol in grapes can be retained during the fermentation process, which is beneficial to human health, such as preventing cardiovascular and cerebrovascular diseases, anti-aging, etc., so the starter of the present invention has certain health care effects.
[0027] 2. The sourdough of the present invention is finally kneaded by mixing a mixed slurry, fresh fruit filtrate, wheat flour and rye flour; the kiwi fruit, grapes and matcha powder in the fresh fruit filtrate can increase the nutritional content of the sourdough, and the kiwi fruit, grapes and matcha powder contain a large amount of antioxidant ingredients, which are helpful to improve the antioxidant performance of the dough; the kiwi fruit, grapes, matcha powder and skimmed milk powder are fermented with lactic acid bacteria, wherein the tea flavor in the matcha powder can reduce the sour and sweet taste of some kiwi fruit and grapes, and then through further fermentation treatment, the special taste of the matcha powder is reduced, and the fresh taste of the fresh fruit filtrate is retained; the dietary fiber in the coconut powder in the mixed slurry is helpful to intestinal peristalsis, which can To improve the texture of the dough, the baked pasta is softer and more delicious; cassava flour provides a certain viscosity to the mixed slurry to obtain different flavors and tastes; since rye flour is not easy to form gluten when combined with fresh fruit filtrate, the sourdough is a bit sticky. Adding a small amount of wheat flour in the final step can make up for this problem, thereby forming a certain gluten network and making the sourdough more elastic and ductile; using mixed slurry, fresh fruit filtrate, wheat flour, and rye flour to mix and knead into dough can not only enhance the flavor and nutritional value of the food, but also improve the characteristics of the sourdough, making the final baked pasta more delicious and tasty, with a wide audience and high evaluation. [Specific implementation method]
[0028] In order to better understand the technical solution of the present invention, the technical solution of the present invention is described in detail below with specific implementation methods.
[0029] The present invention provides a method for preparing fresh fruit fermented sour dough, comprising the steps of preparing a starter:
[0030] (1.1) Take 20-30 portions of fresh seeded and peeled grapes and beat them into a paste. Add 10-15 portions of rye flour and stir in a container until no dry powder remains. Let it stand in a sealed container at room temperature for 22-24 hours to obtain a preliminary fermentation product. Fresh seeded and peeled grapes are clean and free of impurities, which will not affect the reproduction of natural yeast in the grapes. Rye flour is used instead of traditional whole wheat flour, as rye flour has richer lactic acid and a more unique flavor.
[0031] (1.2) Add rye flour and water to the primary fermentation product in a ratio of 1:1:1, stir until no dry powder remains, and let stand at room temperature for 20-24 hours to obtain a secondary fermentation product; a large amount of bubbles will be generated during the stirring process, stir until no bubbles and dry powder remain.
[0032] (1.3) Remove half of the secondary fermentation product, add rye flour and water in a ratio of 1:1:1 to the secondary fermentation product, stir until no dry powder remains, and let stand at room temperature for 20-24 hours; repeat this step 2-5 times to obtain a starter.
[0033] The starter preparation steps of the present invention have the following beneficial technical effects:
[0034] 1. Fresh seeded and peeled grapes can be used instead of commercial yeast to produce a more flavorful starter and reduce potential health risks. Grapes contain natural sugars, acidic substances and natural yeast. Natural sugars and acidic substances can directly promote dough fermentation, so that the starter preparation does not need to add commercial yeast. Natural yeast can produce a variety of aromas during the fermentation process and can fully stimulate the aroma of grains in the dough, making the flavor of pasta more diverse, thereby improving the overall taste and quality of pasta.
[0035] 2. Fresh seeded and peeled grapes contain a variety of minerals and vitamins, such as calcium, potassium, phosphorus, iron, and vitamins B1, B2, B6, etc. These ingredients can penetrate into the dough during the fermentation process, significantly improving the aroma and nutritional value of the dough; in addition, antioxidant substances such as resveratrol in grapes can be retained during the fermentation process, which is beneficial to human health, such as preventing cardiovascular and cerebrovascular diseases, anti-aging, etc. Therefore, the starter of the present invention has certain health care effects.
[0036] In step (1.1) of the present invention, 2-3 portions of fructose are added to the fruit paste. The sugar content of the fruit paste is detected by using a sugar content meter, and fructose is added to the fruit paste as needed to prevent some grapes from being too sour and affecting the taste.
[0037] In the present invention, the sourdough preparation step is also included:
[0038] (2.1) 5-7 parts of kiwi fruit, 2-5 parts of grapes, 4-7 parts of matcha powder, and 5-7 parts of water are mixed and blended into fresh fruit pulp. Then, 3-5 parts of skimmed milk powder and 2-3 parts of sucrose are added and placed in a fermentation container at 40-45° C. for 40-60 minutes for fermentation. The fresh fruit pulp is filtered through a 100-mesh filter to obtain a fresh fruit filtrate.
[0039] (2.2) Take 20-25 parts of starter, 20-25 parts of coconut powder, 5-12 parts of cassava powder, and 65-70 parts of water, mix and stir until it becomes viscous, and ferment at a constant temperature of 45-50° C. for 60-80 minutes to obtain a mixed slurry.
[0040] (2.3) Take 10 parts of the mixed slurry, 5-10 parts of the fresh fruit filtrate, 2-3 parts of wheat flour, and 8-10 parts of rye flour and mix and knead into dough, place the dough in a low temperature environment of 10-15°C for fermentation for 20-24 hours, then take out and add the heated and melted anhydrous butter and continue kneading for 10-20 minutes, then place it at 31-33°C for further fermentation, and finally obtain fresh fruit fermented sour dough. Anhydrous butter is free of water and salt, and has a mellow and rich taste. The addition of anhydrous butter makes the sour dough more crispy and soft and has a certain milky flavor.
[0041] Preferably, the heated and melted anhydrous butter accounts for 2-3% of the dough by mass. The water-free property of anhydrous butter helps to prolong the shelf life of sourdough and reduce the impact of microorganisms and oxidation.
[0042] The sourdough of the present invention is finally prepared by mixing and kneading the mixed slurry, the fresh fruit filtrate, the wheat flour and the rye flour, and has the following beneficial technical effects:
[0043] 1. The kiwi, grapes and matcha powder in the fresh fruit filtrate can increase the nutritional content of the sourdough. Kiwi, grapes and matcha powder contain a large amount of antioxidant ingredients, which help to improve the antioxidant properties of the dough. Kiwi, grapes, matcha powder and skimmed milk powder are fermented with lactic acid bacteria. The tea flavor in the matcha powder can weaken the sweet and sour taste of some kiwis and grapes. Through further fermentation, the special taste of the matcha powder is reduced, and the fresh taste of the fresh fruit filtrate is retained.
[0044] 2. The coconut flour in the mixed slurry does not contain gluten and is rich in nutrients such as fatty acids, proteins, vitamins and minerals. These ingredients can provide rich nutrients for the sourdough, which can be used by microorganisms to produce more flavor substances, making the sourdough more flavorful. The dietary fiber in the coconut flour helps intestinal peristalsis, improves the texture of the dough, and makes the baked pasta softer and more delicious. The cassava flour in the mixed slurry provides a certain viscosity to the mixed slurry to obtain different tastes.
[0045] 3. Since rye flour and fresh fruit filtrate are not easy to form gluten when combined, the sourdough is a bit sticky. Adding a small amount of wheat flour in the final step can make up for this problem, thereby forming a certain gluten network and making the sourdough more elastic and ductile; using mixed slurry, fresh fruit filtrate, wheat flour, and rye flour to mix and knead into dough can not only enhance the flavor and nutritional value of the food, but also improve the characteristics of the sourdough, making the final baked pasta more delicious.
[0046] The present invention also includes a method of using the fresh fruit fermented sour dough to make fresh fruit flavored bread, the steps of which are as follows:
[0047] (3.1) Mix 70 g of fresh fruit fermented sourdough with 144 g of high-gluten flour, 3.5 g of salt, and 90 g of warm water and knead until a smooth and elastic dough is formed. This ratio is the best ratio after multiple experiments. In order to unify the production process of fresh fruit flavored bread, the following examples and comparative examples all use this ratio to prepare fresh fruit flavored bread.
[0048] (3.2) Place the dough in a container, cover with plastic wrap, and ferment at 35-45°C for 2-3 hours until the dough doubles in volume.
[0049] (3.3) Take out the dough after the first fermentation, press it gently to release the air, separate and shape it as needed; put the shaped dough into the oven and bake it at a temperature of 180-220°C for 25-30 minutes to obtain fresh fruit bread.
[0050] In step (3.3) of the present invention, the shaped dough is placed on a baking tray, covered with a wet cloth or plastic wrap, and subjected to secondary fermentation, the duration of which is 1-2 hours, so that the dough expands again. The duration of the secondary fermentation is usually shorter than that of the primary fermentation.
[0051] The beneficial effects of the fresh fruit flavored bread prepared by the fresh fruit fermented sour dough of the present invention are described below through several groups of embodiments and comparative examples:
[0052] Embodiment 1
[0053] A method of using the fresh fruit fermented sourdough to make fresh fruit flavored bread comprises the following steps:
[0054] Steps for preparing starter:
[0055] (1.1) Take 25 parts of fresh seeded and peeled grapes and beat them into a paste. Add 13 parts of rye flour and stir in a container until no dry powder remains. Let it stand in a sealed container at room temperature for 24 hours to obtain a preliminary fermentation product.
[0056] (1.2) Add rye flour and water to the primary fermentation product in a ratio of 1:1:1, stir until no dry powder remains, and let stand at room temperature for 24 hours to obtain a secondary fermentation product; a large amount of bubbles will be generated during the stirring process, stir until no bubbles and dry powder remain.
[0057] (1.3) Remove half of the secondary fermentation product, add rye flour and water in a ratio of 1:1:1 to the secondary fermentation product, stir until no dry powder remains, and let stand at room temperature for 24 hours; repeat this step 4 times to obtain a starter.
[0058] Sourdough preparation steps:
[0059] (2.1) 6 parts of kiwi fruit, 4 parts of grapes, 6 parts of matcha powder, and 6 parts of water were mixed and mashed into fresh fruit pulp. Then, 4 parts of skimmed milk powder and 2.5 parts of sucrose were added and placed in a fermentation container at 45° C. for 60 minutes for fermentation. The fresh fruit pulp was filtered through a 100-mesh filter to obtain a fresh fruit filtrate.
[0060] (2.2) Take 22 parts of starter, 22 parts of coconut powder, 8 parts of cassava powder, and 67 parts of water, mix and stir until it becomes viscous, and ferment at a constant temperature of 50° C. for 60 minutes to obtain a mixed slurry.
[0061] (2.3) Take 10 parts of the mixed slurry, 8 parts of fresh fruit filtrate, 2 parts of wheat flour, and 9 parts of rye flour, mix and knead into dough, place the dough in a low temperature environment of 15°C for fermentation for 24 hours, then take out and add heated and melted anhydrous butter and continue kneading for 20 minutes, then place it at a temperature of 31-33°C for further fermentation, and finally obtain fresh fruit fermented sour dough.
[0062] Fresh fruit bread preparation steps:
[0063] (3.1) Mix 70 g of fresh fruit fermented sourdough with 144 g of high-gluten flour, 3.5 g of salt and 90 g of warm water and knead until a smooth and elastic dough is formed.
[0064] (3.2) Place the dough in a container, cover with plastic wrap, and ferment at 40°C for 2 hours until the dough doubles in volume.
[0065] (3.3) Take out the dough after the first fermentation, press it gently to release the air, separate and shape it as needed; put the shaped dough into the oven and bake it at 200°C for 25 minutes to obtain fresh fruit bread.
[0066] In step (3.3) of the present invention, the shaped dough is placed on a baking tray, covered with a wet cloth or plastic wrap, and subjected to secondary fermentation for 1 hour to allow the dough to expand again.
[0067] Embodiment 2
[0068] A method of using the fresh fruit fermented sourdough to make fresh fruit flavored bread comprises the following steps:
[0069] Steps for preparing starter:
[0070] (1.1) Take 20 parts of fresh seeded and peeled grapes and beat them into a paste. Add 10 parts of rye flour and stir in a container until no dry powder remains. Let it stand in a sealed container at room temperature for 22 hours to obtain a preliminary fermentation product. Fresh seeded and peeled grapes are clean and free of impurities, which will not affect the reproduction of natural yeast in the grapes. Rye flour is used instead of traditional whole wheat flour, as rye flour has richer lactic acid and a more unique flavor.
[0071] (1.2) Add rye flour and water in a ratio of 1:1:1 to the primary fermentation product, stir until no dry powder remains, and let stand at room temperature for 20 hours to obtain a secondary fermentation product; a large amount of bubbles will be generated during the stirring process, stir until no bubbles and dry powder remain.
[0072] (1.3) Remove half of the secondary fermentation product, add rye flour and water in a ratio of 1:1:1 to the secondary fermentation product, stir until no dry powder remains, and let stand at room temperature for 20 hours; repeat this step 4 times to obtain a starter.
[0073] Sourdough preparation steps:
[0074] (2.1) Take 5 parts of kiwi fruit, 2 parts of grapes, 4 parts of matcha powder, and 5 parts of water, mix and blend into fresh fruit pulp, then add 3 parts of skimmed milk powder and 2 parts of sucrose, place in a fermentation container at 40°C and let stand for 40 minutes for fermentation treatment, and filter the fresh fruit pulp with a 100-mesh filter to obtain fresh fruit filtrate.
[0075] (2.2) Take 20 parts of starter, 20 parts of coconut powder, 5 parts of cassava powder, and 65 parts of water, mix and stir until it becomes viscous, and ferment at a constant temperature of 45° C. for 60 minutes to obtain a mixed slurry.
[0076] (2.3) Take 10 parts of the mixed slurry, 5 parts of fresh fruit filtrate, 2 parts of wheat flour, and 8 parts of rye flour, mix and knead into dough, place the dough in a low temperature environment of 10°C for fermentation for 20 hours, then take out and add heated and melted anhydrous butter and continue kneading for 10 minutes, then place it in a temperature of 31-33°C for further fermentation, and finally obtain fresh fruit fermented sour dough.
[0077] Fresh fruit bread preparation steps:
[0078] (3.1) Mix 70 g of fresh fruit fermented sourdough with 144 g of high-gluten flour, 3.5 g of salt and 90 g of warm water and knead until a smooth and elastic dough is formed.
[0079] (3.2) Place the dough in a container, cover with plastic wrap, and ferment at 35°C for 2 hours until the dough doubles in volume.
[0080] (3.3) Take out the dough after the first fermentation, press it gently to release the air, separate and shape it as needed; put the shaped dough into the oven and bake it at 180°C for 30 minutes to obtain fresh fruit bread.
[0081] In step (3.3) of the present invention, the shaped dough is placed on a baking tray, covered with a wet cloth or plastic wrap, and subjected to secondary fermentation for 1 hour to allow the dough to expand again.
[0082] Embodiment 3
[0083] A method of using the fresh fruit fermented sourdough to make fresh fruit flavored bread comprises the following steps:
[0084] Steps for preparing starter:
[0085] (1.1) Take 30 parts of fresh seeded and peeled grapes and beat them into a paste. Add 15 parts of rye flour and stir in a container until no dry powder remains. Let it stand in a sealed container at room temperature for 24 hours to obtain a preliminary fermentation product. Fresh seeded and peeled grapes are clean and free of impurities, which will not affect the reproduction of natural yeast in the grapes. Rye flour is used instead of traditional whole wheat flour, as rye flour has richer lactic acid and a more unique flavor.
[0086] (1.2) Add rye flour and water to the primary fermentation product in a ratio of 1:1:1, stir until no dry powder remains, and let stand at room temperature for 24 hours to obtain a secondary fermentation product; a large amount of bubbles will be generated during the stirring process, stir until no bubbles and dry powder remain.
[0087] (1.3) Remove half of the secondary fermentation product, add rye flour and water in a ratio of 1:1:1 to the secondary fermentation product, stir until no dry powder remains, and let stand at room temperature for 24 hours; repeat this step 5 times to obtain a starter.
[0088] Sourdough preparation steps:
[0089] (2.1) Mix 7 parts of kiwi fruit, 5 parts of grapes, 7 parts of matcha powder, and 7 parts of water to make fresh fruit pulp. Then add 5 parts of skimmed milk powder and 3 parts of sucrose and place in a fermentation container at 45°C for 60 minutes for fermentation. Filter the fresh fruit pulp with a 100-mesh filter to obtain fresh fruit filtrate.
[0090] (2.2) Take 25 parts of starter, 25 parts of coconut powder, 12 parts of cassava powder, and 70 parts of water, mix and stir until it becomes viscous, and ferment at a constant temperature of 50° C. for 80 minutes to obtain a mixed slurry.
[0091] (2.3) Take 10 parts of the mixed slurry, 10 parts of fresh fruit filtrate, 3 parts of wheat flour, and 10 parts of rye flour, mix and knead into dough, place the dough in a low temperature environment of 15°C for fermentation for 24 hours, then take out and add heated and melted anhydrous butter and continue kneading for 20 minutes, then place it at 31-33°C for further fermentation, and finally obtain fresh fruit fermented sour dough.
[0092] Fresh fruit bread preparation steps:
[0093] (3.1) Mix 70 g of fresh fruit fermented sourdough with 144 g of high-gluten flour, 3.5 g of salt and 90 g of warm water and knead until a smooth and elastic dough is formed.
[0094] (3.2) Place the dough in a container, cover with plastic wrap, and ferment at 45°C for 3 hours until the dough doubles in volume.
[0095] (3.3) Take out the dough after the first fermentation, press it gently to release the air, separate and shape it as needed; put the shaped dough into the oven and bake it at 220°C for 25 minutes to obtain fresh fruit bread.
[0096] In step (3.3) of the present invention, the shaped dough is placed on a baking tray, covered with a wet cloth or plastic wrap, and subjected to secondary fermentation for 2 hours to allow the dough to expand again.
[0097] Comparative Example 1
[0098] A method of using the fresh fruit fermented sourdough to make fresh fruit flavored bread comprises the following steps:
[0099] Sourdough preparation steps:
[0100] (2.1) 6 parts of kiwi fruit, 4 parts of grapes, 6 parts of matcha powder, and 6 parts of water were mixed and mashed into fresh fruit pulp. Then, 4 parts of skimmed milk powder and 2.5 parts of sucrose were added and placed in a fermentation container at 45° C. for 60 minutes for fermentation. The fresh fruit pulp was filtered through a 100-mesh filter to obtain a fresh fruit filtrate.
[0101] (2.2) 44 parts of coconut powder, 8 parts of cassava powder and 67 parts of water were mixed and stirred into a viscous state, and fermented at a constant temperature of 50° C. for 60 minutes to obtain a mixed slurry.
[0102] (2.3) Take 10 parts of the mixed slurry, 8 parts of fresh fruit filtrate, 2 parts of wheat flour, and 9 parts of rye flour, mix and knead into dough, place the dough in a low temperature environment of 15°C for fermentation for 24 hours, then take out and add heated and melted anhydrous butter and continue kneading for 20 minutes, then place it at a temperature of 31-33°C for further fermentation, and finally obtain fresh fruit fermented sour dough.
[0103] Fresh fruit bread preparation steps:
[0104] (3.1) Mix 70 g of fresh fruit fermented sourdough with 144 g of high-gluten flour, 3.5 g of salt and 90 g of warm water and knead until a smooth and elastic dough is formed.
[0105] (3.2) Place the dough in a container, cover with plastic wrap, and ferment at 40°C for 2 hours until the dough doubles in volume.
[0106] (3.3) Take out the dough after the first fermentation, press it gently to release the air, separate and shape it as needed; put the shaped dough into the oven and bake it at 200°C for 25 minutes to obtain fresh fruit bread.
[0107] In step (3.3) of the present invention, the shaped dough is placed on a baking tray, covered with a wet cloth or plastic wrap, and subjected to secondary fermentation for 1 hour to allow the dough to expand again.
[0108] In the fresh fruit-flavored bread of Comparative Example 1, no leavener is used in the sour dough preparation step.
[0109] Comparative Example 2
[0110] A method of using the fresh fruit fermented sourdough to make fresh fruit flavored bread comprises the following steps:
[0111] Steps for preparing starter:
[0112] (1.1) Take 25 parts of fresh seeded and peeled grapes and beat them into a paste. Add 13 parts of rye flour and stir in a container until no dry powder remains. Let it stand in a sealed container at room temperature for 24 hours to obtain a preliminary fermentation product.
[0113] (1.2) Add rye flour and water to the primary fermentation product in a ratio of 1:1:1, stir until no dry powder remains, and let stand at room temperature for 24 hours to obtain a secondary fermentation product; a large amount of bubbles will be generated during the stirring process, stir until no bubbles and dry powder remain.
[0114] (1.3) Remove half of the secondary fermentation product, add rye flour and water in a ratio of 1:1:1 to the secondary fermentation product, stir until no dry powder remains, and let stand at room temperature for 24 hours; repeat this step 4 times to obtain a starter.
[0115] Sourdough preparation steps:
[0116] (2.1) 6 parts of kiwi fruit, 4 parts of grapes, and 6 parts of water were mixed and mashed into fresh fruit pulp. Then, 4 parts of skimmed milk powder and 2.5 parts of sucrose were added and placed in a fermentation container at 45° C. for 60 minutes for fermentation. The fresh fruit pulp was filtered through a 100-mesh filter to obtain a fresh fruit filtrate.
[0117] (2.2) Take 22 parts of starter, 22 parts of coconut powder, 8 parts of cassava powder, and 67 parts of water, mix and stir until it becomes viscous, and ferment at a constant temperature of 50° C. for 60 minutes to obtain a mixed slurry.
[0118] (2.3) Take 10 parts of the mixed slurry, 8 parts of fresh fruit filtrate, 2 parts of wheat flour, and 9 parts of rye flour, mix and knead into dough, place the dough in a low temperature environment of 15°C for fermentation for 24 hours, then take out and add heated and melted anhydrous butter and continue kneading for 20 minutes, then place it at a temperature of 31-33°C for further fermentation, and finally obtain fresh fruit fermented sour dough.
[0119] Fresh fruit bread preparation steps:
[0120] (3.1) Mix 70 g of fresh fruit fermented sourdough with 144 g of high-gluten flour, 3.5 g of salt and 90 g of warm water and knead until a smooth and elastic dough is formed.
[0121] (3.2) Place the dough in a container, cover with plastic wrap, and ferment at 40°C for 2 hours until the dough doubles in volume.
[0122] (3.3) Take out the dough after the first fermentation, press it gently to release the air, separate and shape it as needed; put the shaped dough into the oven and bake it at 200°C for 25 minutes to obtain fresh fruit bread.
[0123] In step (3.3) of the present invention, the shaped dough is placed on a baking tray, covered with a wet cloth or plastic wrap, and subjected to secondary fermentation for 1 hour to allow the dough to expand again.
[0124] In the sour dough preparation step of the fresh fruit-flavored bread of Comparative Example 2, no matcha powder is used in the fresh fruit filtrate.
[0125] Comparative Example 3
[0126] A method of using the fresh fruit fermented sourdough to make fresh fruit flavored bread comprises the following steps:
[0127] Steps for preparing starter:
[0128] (1.1) Take 25 parts of fresh seeded and peeled grapes and beat them into a paste. Add 13 parts of rye flour and stir in a container until no dry powder remains. Let it stand in a sealed container at room temperature for 24 hours to obtain a preliminary fermentation product.
[0129] (1.2) Add rye flour and water to the primary fermentation product in a ratio of 1:1:1, stir until no dry powder remains, and let stand at room temperature for 24 hours to obtain a secondary fermentation product; a large amount of bubbles will be generated during the stirring process, stir until no bubbles and dry powder remain.
[0130] (1.3) Remove half of the secondary fermentation product, add rye flour and water in a ratio of 1:1:1 to the secondary fermentation product, stir until no dry powder remains, and let stand at room temperature for 24 hours; repeat this step 4 times to obtain a starter.
[0131] Sourdough preparation steps:
[0132] (2.1) 22 parts of starter, 22 parts of coconut powder, 8 parts of cassava powder, and 67 parts of water were mixed and stirred into a viscous state, and fermented at a constant temperature of 50° C. for 60 minutes to obtain a mixed slurry.
[0133] (2.3) Take 10 parts of the mixed slurry, 8 parts of water, 2 parts of wheat flour, and 9 parts of rye flour, mix and knead into dough, place the dough in a low temperature environment of 15°C for fermentation for 24 hours, then take out and add heated and melted anhydrous butter and continue kneading for 20 minutes, then place it in a temperature of 31-33°C for further fermentation, and finally obtain fresh fruit fermented sour dough.
[0134] Fresh fruit bread preparation steps:
[0135] (3.1) Mix 70 g of fresh fruit fermented sourdough with 144 g of high-gluten flour, 3.5 g of salt and 90 g of warm water and knead until a smooth and elastic dough is formed.
[0136] (3.2) Place the dough in a container, cover with plastic wrap, and ferment at 40°C for 2 hours until the dough doubles in volume.
[0137] (3.3) Take out the dough after the first fermentation, press it gently to release the air, separate and shape it as needed; put the shaped dough into the oven and bake it at 200°C for 25 minutes to obtain fresh fruit bread.
[0138] In step (3.3) of the present invention, the shaped dough is placed on a baking tray, covered with a wet cloth or plastic wrap, and subjected to secondary fermentation for 1 hour to allow the dough to expand again.
[0139] In the fresh fruit-flavored bread of Comparative Example 3, no fresh fruit filtrate is used in the sour dough preparation step.
[0140] Sensory evaluation:
[0141] At least 30 people aged 10-20, 20-30, 30-40, and 40-50 were selected to taste the breads of the above-mentioned Examples 1 to 3 and Comparative Examples 1 to 3, and then the sensory evaluation was performed and the stars were given (out of 5 stars), as shown in the following table:
[0142] Table 1 Sensory rating table of each embodiment and comparative example
[0143]
[0144]
[0145] It can be seen from Table 1 above:
[0146] 1. It can be seen from Examples 1 to 3 that the fresh fruit-flavored bread made from the fresh fruit fermented sourdough of the present invention is more popular among young people aged 10-30, followed by people aged 30-40, and the overall evaluation is high.
[0147] 2. Examples 1 to 3 used a starter, and compared with the comparative example 1 without a starter, the average sensory ratings were significantly different, indicating that the fresh fruit-flavored bread made from the fresh fruit fermented sourdough of the present invention can improve the overall flavor, taste and quality of pasta, and is more popular.
[0148] 3. In the fresh fruit filtrate of comparative example 2, no matcha powder was added, which affected the overall flavor to a certain extent, thereby reducing the average star rating. The decrease in the age range of 40-50 years old in comparative example 2 was relatively large. The lack of matcha powder weakened the sour and sweet taste of some kiwis and grapes, which had a greater impact on the older population.
[0149] 4. In comparative example 3, fresh fruit filtrate was not added to the sourdough, but water was used instead. The average sensory ratings of all age groups decreased to a certain extent, indicating that the refreshing taste brought by the fresh fruit filtrate has a certain influence on the flavor quality of fresh fruit-flavored bread.
[0150] Although the specific implementation modes of the present invention are described above, those skilled in the art should understand that the specific implementation modes described are only illustrative and are not intended to limit the scope of the present invention. Equivalent modifications and changes made by those skilled in the art in accordance with the spirit of the present invention should be included in the scope of protection of the claims of the present invention.
Claims
1. A method for preparing fresh fruit fermented sour dough, characterized in that: Including the steps of preparing the starter: (1.1) Take 20-30 parts of fresh seeded and peeled grapes and beat them into a paste, add 10-15 parts of rye flour, stir in a container until no dry powder remains, and let it stand in a sealed container at room temperature for 22-24 hours to obtain a preliminary fermentation product; (1.2) Add rye flour and water to the primary fermentation product in a ratio of 1:1:1, stir until no dry powder remains, and let stand at room temperature for 20-24 hours to obtain a secondary fermentation product; (1.3) Remove half of the secondary fermentation product, add rye flour and water in a ratio of 1:1:1 to the secondary fermentation product, stir until no dry powder remains, and let stand at room temperature for 20-24 hours; repeat this step 2-5 times to obtain a starter.
2. The method for preparing fresh fruit fermented sourdough as claimed in claim 1, characterized in that: Also included are the sourdough preparation steps: (2.1) 5-7 parts of kiwi fruit, 2-5 parts of grapes, 4-7 parts of matcha powder, and 5-7 parts of water are mixed and crushed into fresh fruit pulp, and then 3-5 parts of skimmed milk powder and 2-3 parts of sucrose are added to the mixture and placed in a fermentation container for fermentation, and the fresh fruit pulp is filtered to obtain a fresh fruit filtrate; (2.2) Mix 20-25 parts of starter, 20-25 parts of coconut powder, 5-12 parts of cassava powder, and 65-70 parts of water until they become viscous, and place them in a constant temperature environment for fermentation to obtain a mixed slurry; (2.3) Take 10 parts of the mixed slurry, 5-10 parts of the fresh fruit filtrate, 12-15 parts of wheat flour, and 8-10 parts of rye flour, mix and knead into dough, place the dough in a low temperature environment of 10-15°C for fermentation for 20-24 hours, then take out and add heated and melted anhydrous butter and continue kneading for 10-20 minutes, then place it at 31-33°C for further fermentation, and finally obtain fresh fruit fermented sour dough.
3. The method for preparing fresh fruit fermented sour dough as claimed in claim 2, characterized in that: In step (1.1), 2-3 parts of fructose are added to the fruit paste.
4. The method for preparing fresh fruit fermented sour dough as claimed in claim 2, characterized in that: In step (2.1), the fermentation treatment is performed at a temperature of 40-45°C for 40-60 minutes.
5. The method for preparing fresh fruit fermented sour dough as claimed in claim 2, characterized in that: In step (2.1), the fresh fruit pulp is filtered using a 100-mesh filter.
6. The method for preparing fresh fruit fermented sour dough as claimed in claim 2, characterized in that: In step (2.2), the fermentation process in the constant temperature environment is carried out at a temperature of 45-50° C. for 60-80 minutes.
7. The method for preparing fresh fruit fermented sour dough as claimed in claim 2, characterized in that: In step (2.3), the mass ratio of the heated and melted anhydrous butter is 2-3% of the dough.
8. The use of fresh fruit fermented sour dough as claimed in any one of claims 2 to 7, characterized in that: The fresh fruit fermented sour dough is used to make fresh fruit flavored bread, and the steps are as follows: (3.1) Mix the fresh fruit fermented sourdough with high-gluten flour, salt and warm water and knead until a smooth and elastic dough is formed; (3.2) Place the dough in a container, cover with plastic wrap, and ferment at 35-45°C for 2-3 hours until the dough doubles in volume; (3.3) Take out the dough after the first fermentation, press it gently to release the air, separate and shape it as needed; put the shaped dough into the oven and bake it at a temperature of 180-220°C for 25-30 minutes to obtain fresh fruit bread.
9. The use of fresh fruit fermented sour dough as claimed in claim 8, characterized in that: In step (3.1), 70 g of fresh fruit fermented sourdough is mixed with 144 g of high-gluten flour, 3.5 g of salt, and 90 g of warm water and kneaded until a smooth and elastic dough is formed.
10. The use of fresh fruit fermented sour dough as claimed in claim 8, characterized in that: In step (3.3), place the shaped dough on a baking tray, cover with a wet cloth or plastic wrap, and perform secondary fermentation for 1-2 hours to allow the dough to expand again.