Production process of whole-wheat low-sugar new tide bread

Abstract

The invention provides a production process of wheat low-sugar new tide bread. Taking fresh deseeded and peeled grapes, beating into fruit paste, adding whole wheat flour, and standing and fermenting in a sealed container at room temperature to obtain a fermentation head; the preparation method comprises the following steps: performing ultrasonic pre-emulsification treatment on bran fine powder, a whey peptide solution and butter, adding a proper amount of a degradation agent, stirring, and performing centrifugal precipitation to obtain pure pre-treated slurry; stirring the pretreated slurry, wheat flour, yeast, egg liquid, sorbitol, cream and clear water, and forming dough by using a dough mixer for fermentation; shaping the fermented dough into bread blanks; and fermenting and baking the shaped bread blank to obtain the whole-wheat low-sugar new tide bread. The fresh grapes are used for preparing the yeast heads with richer flavor, so that the taste of the whole-wheat bread is not single any more; and then the dough is processed into a fashion bread slice with a special shape by using a shaping machine, so that the whole-wheat bread is more popular with consumers.

Description

[Technical field]

[0001] The invention relates to the technical field of baking, and in particular to a production process of whole-wheat low-sugar trendy bread. [Background technology]

[0002] Whole wheat bread is a healthy food rich in fiber and multiple nutrients. Compared with ordinary white bread, its notable feature is that it is made of whole wheat flour, which retains most of the nutrients in the bran and germ. It can increase satiety, reduce calorie intake, promote intestinal health, and is mostly aimed at people who want to lose weight. First of all, the fiber in the bran has a rough texture and produces a noticeable granular feeling when chewing, while the germ has a certain bitter taste, which directly affects the taste and flavor of whole wheat bread. Secondly, whole wheat bread is mostly processed into square toast-shaped packaging, which has a single shape and also affects consumers' desire to buy. There are significant differences in the taste preferences of different consumers for food. For modern consumers who are accustomed to finely processed foods, the rough taste and monotonous flavor of whole wheat bread may not meet their taste expectations. Therefore, whole wheat bread has a rough taste, a single flavor, and a single shape, so the audience is limited.

[0003] 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]

[0004] The present invention aims to solve the technical problem in the prior art that the audience for whole-wheat bread is limited, and is to provide a production process for whole-wheat low-sugar trendy bread. Fresh grapes are used to make a starter, so that a starter with richer flavor can be produced, so that the taste of whole-wheat bread is no longer monotonous; and a shaping machine is used to process the dough into trendy bread slices with special shapes, making whole-wheat bread more popular with consumers.

[0005] The present invention is achieved in this way: a production process of whole wheat low-sugar trendy bread, comprising the following steps:

[0006] Step 1: Take 20-30 portions of fresh seeded and peeled grapes and beat them into a paste, add 10-15 portions of whole wheat flour, stir in a container until no dry powder remains, and let stand in a sealed container at room temperature for 22-24 hours to obtain a primary fermentation; add whole wheat flour and clean water to the primary fermentation 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; remove half of the secondary fermentation, add whole wheat flour and clean water to the secondary fermentation in a ratio of 1:1:1, stir until no dry powder remains, and let stand at room temperature for 20-24 hours; repeat this step 3-5 times to obtain a starter;

[0007] Step 2: 10-15 parts of bran powder, 30-40 parts of whey peptide solution, and 5-6 parts of butter are ultrasonically pre-emulsified at 45-55°C, and then a proper amount of degradation agent is added and stirred at 45-55°C for 1-1.5 hours, and then impurities and solid particles are removed by centrifugal precipitation to obtain a pure pre-treated slurry;

[0008] Step 3: Take 10-20 parts of pre-treated slurry, 4-5 parts of wheat flour, 1-2 parts of starter, 3-4 parts of egg liquid, 3-4 parts of sorbitol, 0.6-1 parts of butter, and 3-5 parts of water, mix well, use a dough mixer to form dough, and then ferment the dough for 3-5 hours;

[0009] Step 4: Send the fermented dough into a shaping machine to shape it into pieces of bread;

[0010] Step 5: The shaped bread dough is proofed and baked to produce whole wheat, low-sugar, trendy bread.

[0011] Furthermore, in step 2, the degradation agent is cellulase, and the amount of cellulase added is 15-20 U / g。

[0012] Furthermore, in step 2, the bran powder has a mesh size of 100 meshes.

[0013] Furthermore, in step 2, the mass fraction of the whey peptide solution is 4-6%.

[0014] Furthermore, in step 2, the power of the ultrasonic pre-emulsification treatment is 300-500w, and the duration is 20-30 minutes.

[0015] Furthermore, in step three, the dough is first fermented at a temperature of 30-32° C. and a humidity of 65-75% for 2-4 hours, and then fermented at a temperature of 37-40° C. and a humidity of 75-85% for 1-2 hours.

[0016] Further, in step four, the shaping machine includes a conveying mechanism, a strip forming mechanism, an upper shaping mechanism, a lower shaping mechanism, and a slicing mechanism; the strip forming mechanism, the upper shaping mechanism, the lower shaping mechanism, and the slicing mechanism are sequentially arranged above the conveying mechanism.

[0017] Furthermore, the strip forming mechanism includes a box body, a feed barrel, a pushing assembly, a discharging circular pipe, and a discharge slope; the feed barrel is located on the top of the box body, the pushing assembly includes a pushing cylinder, a pushing telescopic rod, and a pushing inclined plate, the pushing cylinder is fixedly installed on the outside of the box body, one end of the pushing telescopic rod is connected to the pushing cylinder, and the other end is connected to the pushing inclined plate; the discharging circular pipe is formed at the bottom of a side surface of the box body away from the pushing cylinder, and the discharge slope is arranged at the output end of the discharging circular pipe.

[0018] Furthermore, the upper shaping mechanism includes a first support frame, a guide assembly, and a double-arc shaping block; the first support frame is mounted above the conveying mechanism; the guide assembly includes a left guide plate and a right guide plate, and a first channel for thick noodles to pass through is formed between the left guide plate and the right guide plate; the double-arc shaping block is fixedly connected to the first support frame, and the double-arc shaping block is located directly above the first channel.

[0019] Furthermore, the lower shaping mechanism includes a second support frame, a left speaker integral assembly, and a right speaker shaping assembly. The left speaker integral assembly and the right speaker shaping assembly are rotatably connected to the second support frame through a bearing member, and a second channel for the thick noodles to pass through is formed between the left speaker integral assembly and the right speaker shaping assembly; the left speaker integral assembly includes a left rotating tube and a left trumpet-shaped shaping body, and the left trumpet-shaped shaping body is fixedly connected to the bottom of the left rotating tube; the right speaker integral assembly includes a right rotating tube and a right trumpet-shaped shaping body, and the right trumpet-shaped shaping body is fixedly connected to the bottom of the right rotating tube

[0020] The advantages of the present invention are:

[0021] 1. The flour in the formula of the whole wheat low-sugar trendy bread of the present invention is mainly composed of whole wheat flour, bran powder, and wheat flour. No other flour is used additionally, and no additional sugar is added. It has the advantages of balanced nutrition, rich in dietary fiber, helpful in controlling blood sugar and providing a sense of fullness; the whole wheat flour and bran powder in the formula are rich in dietary fiber, which is helpful for intestinal health, and can also delay digestion and absorption, which is beneficial for preventing obesity. The increase in dietary fiber also makes the whole wheat low-sugar bread have a lower GI value than ordinary bread, and has a strong sense of fullness after consumption, which helps to maintain a stable blood sugar level, and is very suitable for people who want to lose weight to control their diet; the proportion of wheat flour in the formula is relatively low, which helps the fermentation and baking of whole wheat bread, making its texture softer, improving the rough taste of whole wheat bread, and making it more acceptable. In the starter preparation step, fresh seeded and peeled grapes are used instead of commercially available baking powder to produce a starter with richer flavor, so that the taste of whole wheat bread is no longer single. Grapes contain natural sugars, acidic substances and natural yeasts. Natural sugars and acidic substances can directly promote dough fermentation, so that the preparation of starter does not require the addition of commercial baking powder. Natural yeasts can produce a variety of flavors during the fermentation process, and can fully stimulate the aroma of grains in the dough, which will subsequently make the flavor of pasta more diverse, 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. Therefore, the starter of the present invention has certain health care effects.

[0022] 2. Whole wheat bread contains more bran powder and often has a rough taste. Cellulase can degrade dietary fiber in bran, such as cellulose and xylan, thereby increasing the solubility and digestibility of bran pulp and improving the taste of whole wheat bread. Cellulase can degrade large-molecule dietary fiber into small-molecule sugars, making bran pulp easier to be absorbed and utilized by the human body.

[0023] 3. The shaping machine first processes the dough into strips and turns it into thick noodles; then the thick noodles are shaped into a heart-shaped trendy bread, which is more popular among young people. The upper shaping mechanism presses the upper part of the thick noodles into a double-arc structure, and the lower shaping mechanism squeezes the lower part of the thick noodles into an arc to the left and right, thereby turning the thick noodles into heart-shaped noodles; then the slicing mechanism is used to slice the noodles into heart-shaped bread slices, which increases consumers' desire to buy. Therefore, the whole wheat low-sugar trendy bread of the present invention has the advantages of low sugar content, delicate taste, rich and unique flavor, and trendy shape.

Brief Description of the Drawings

[0024] The present invention will be further described below in conjunction with embodiments with reference to the accompanying drawings.

[0025] Figure 1 It is a structural schematic diagram of the shaping machine in the present invention.

[0026] Figure 2 It is a cross-sectional view of the strip forming mechanism in the present invention.

[0027] Figure 3 It is a structural schematic diagram of the upper shaping mechanism in the present invention.

[0028] Figure 4 It is a structural schematic diagram of the lower shaping mechanism in the present invention.

[0029] Figure 5 yes Figure 4 Enlarged view of point A in the middle.

[0030] Figure 6 It is a cross-sectional view of the slicing mechanism in the present invention.

[0031] Shaping machine 100, conveying mechanism 1, strip forming mechanism 2, box 21, feeding cylinder 22, pushing assembly 23, pushing cylinder 231, pushing telescopic rod 232, pushing inclined plate 233, pushing horizontal plate 234, discharging circular tube 24, unloading slope 25, fixed inclined plate 26, upper shaping mechanism 3, first support frame 31, guide assembly 32, left guide plate 321, right guide plate 322, first channel 323, connecting rod 324, double arc shaping block 33, lower shaping mechanism 4. Second support frame 41, left horn integral assembly 42, left rotating tube 421, left horn-shaped shaping body 422, right horn shaping assembly 43, second channel 44, powder spraying assembly 45, left powder spraying ring body 451, right powder spraying ring body 452, powder supply part 453, left powder supply pipe 454, right powder supply pipe 454, slicing mechanism 5, third support frame 51, left L-shaped bracket 52, right L-shaped bracket 53, blade 54, slicing cylinder 55, horizontal limit plate 56, gap 57. [Specific implementation method]

[0032] In order to better understand the technical solution of the present invention, the technical solution of the present invention will be described in detail below in conjunction with the accompanying drawings and specific implementation methods.

[0033] The present invention provides a production process of whole-wheat low-sugar trendy bread, comprising the following steps:

[0034] Step 1: Take 20-30 portions of fresh seeded and peeled grapes and beat them into a paste, add 10-15 portions of whole wheat flour, stir in a container until no dry powder remains, and let stand in a sealed container at room temperature for 22-24 hours to obtain a primary fermentation; add whole wheat flour and water to the primary fermentation 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; remove half of the secondary fermentation, add whole wheat flour and water to the secondary fermentation in a ratio of 1:1:1, stir until no dry powder remains, and let stand at room temperature for 20-24 hours; repeat this step 3-5 times to obtain a starter.

[0035] Step 2: Take 10-15 parts of bran powder, 30-40 parts of whey peptide solution, and 5-6 parts of butter and perform ultrasonic pre-emulsification at 45-55°C, then add an appropriate amount of degradation agent and stir for 1-1.5 hours at 45-55°C, then remove impurities and solid particles by centrifugal precipitation to obtain a pure pretreated slurry.

[0036] Step 3: Take 10-20 parts of pretreated slurry, 4-5 parts of wheat flour, 1-2 parts of starter, 3-4 parts of egg liquid, 3-4 parts of sorbitol, 0.6-1 part of butter, and 3-5 parts of water, mix well, use a dough mixer to form dough, and then ferment the dough for 3-5 hours.

[0037] Step 4: Send the fermented dough into a shaping machine to shape it into bread dough.

[0038] Step 5: The shaped bread dough is proofed and baked to produce whole wheat, low-sugar, trendy bread.

[0039] The flour in the formula of the whole wheat low-sugar trendy bread of the present invention is mainly composed of whole wheat flour, bran powder, and wheat flour. No other flour is used additionally, and no sugar is added additionally. It has the advantages of balanced nutrition, rich in dietary fiber, helpful in controlling blood sugar and providing a sense of fullness; the whole wheat flour and bran powder in the formula are both rich in dietary fiber, which is helpful for intestinal health, and can also delay digestion and absorption, which is beneficial for preventing obesity. The increase in dietary fiber also makes the whole wheat low-sugar bread have a lower GI value than ordinary bread, and has a strong sense of fullness after consumption, which helps to maintain a stable blood sugar level, and is very suitable for people who lose weight to control their diet; the proportion of wheat flour in the formula is relatively low, which helps the fermentation and baking of whole wheat bread, making its texture softer, improving the rough taste of whole wheat bread, and making it more acceptable. In the starter preparation step, fresh seeded and peeled grapes are used instead of yeast to produce a starter with richer flavor, so that the taste of whole wheat bread is no longer single. Grapes contain natural sugars, acidic substances and natural yeasts. Natural sugars and acidic substances can directly promote dough fermentation, so that the preparation of starter does not require the addition of commercial baking powder. Natural yeasts can produce a variety of flavors during the fermentation process, and can fully stimulate the aroma of grains in the dough, which will subsequently make the flavor of pasta more diverse, 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. Therefore, the starter of the present invention has certain health care effects.

[0040] In step 2, the degradation agent is cellulase, and the amount of cellulase added is 15-20 U / g。 Whole wheat bread contains more bran powder and often has a rough taste. Cellulase can degrade dietary fiber in bran, such as cellulose and xylan, thereby increasing the solubility and digestibility of bran pulp and improving the taste of whole wheat bread. Cellulase can degrade large-molecule dietary fiber into small-molecule sugars, making bran powder easier to be absorbed and utilized by the human body.

[0041] In step 2, the bran powder has a mesh size of 100. The bran powder of 100 meshes still retains most of the nutrients of the bran, such as dietary fiber, vitamins and minerals, etc. At the same time, the bran powder has a moderate particle size, reduces the roughness, and can be more evenly distributed in the dough during stirring, which is conducive to improving the taste of whole wheat bread and is easier to be absorbed.

[0042] In step 2, the mass fraction of the whey peptide solution is 4-6%. The whey peptide solution is used as an additive to increase the nutritional value of whole wheat bread, increase water retention, and improve taste and texture.

[0043] In step 2, the power of the ultrasonic pre-emulsification treatment is 300-500w, and the duration is 20-30 minutes. Ultrasonic pre-emulsification treatment can improve the emulsification efficiency and the uniformity of the dough. When making whole wheat bread, the uniform dispersion of raw materials such as bran is crucial to the taste and texture of the bread. Ultrasonic pre-emulsification treatment is a technology that uses ultrasonic energy to disperse two or more immiscible liquids into tiny droplets. It can finely emulsify bran powder, butter, and whey peptide solution, so that these ingredients can be more evenly dispersed in the dough.

[0044] In step three, the dough is first fermented at a temperature of 30-32°C and a humidity of 65-75% for 2-4 hours, and then fermented at a temperature of 37-40°C and a humidity of 75-85% for 1-2 hours. The present invention adopts a segmented fermentation method, firstly, the dough is fermented at 30-32°C and a humidity of 65-75% for 2-4 hours. The temperature at this stage is relatively low and the humidity is moderate, which is conducive to the slow and stable reproduction and fermentation of yeast, so that the dough gradually expands and produces flavor substances; the humidity control at this stage also helps the dough to retain moisture and avoid surface dryness and crusting. Subsequently, the dough is transferred to a fermentation at 37-40°C and a humidity of 75-85% for 1-2 hours. The temperature at this stage is relatively high and the humidity is relatively high, which can accelerate the fermentation process of the dough and make the dough reach an ideal fermentation state in a short time; the high temperature and high humidity environment is conducive to the rapid reproduction of yeast and the generation of gas, making the dough softer. At the same time, this segmented fermentation method can also fully relax and expand the gluten in the dough, which is conducive to subsequent production and molding.

[0045] See also Figures 1 to 5 As shown, in step 4, the shaping machine 100 includes a conveying mechanism 1, a strip forming mechanism 2, an upper shaping mechanism 3, a lower shaping mechanism 4, and a slicing mechanism 5; the strip forming mechanism 2, the upper shaping mechanism 3, the lower shaping mechanism 4, and the slicing mechanism 5 are sequentially arranged above the conveying mechanism 1. The shaping machine 100 first processes the dough into strips and turns it into thick noodles; then the thick noodles are shaped into a heart-shaped trendy bread, which is more popular among young people. The upper shaping mechanism 3 presses the upper part of the thick noodles into a structure with double arcs, and the lower shaping mechanism 4 squeezes the lower part of the thick noodles out of the arc left and right, thereby turning the thick noodles into heart-shaped noodles; then the slicing mechanism 5 is used to cut the noodles into slices of bread in the shape of a heart, thereby increasing consumers' desire to buy. Therefore, the whole wheat low-sugar trendy bread of the present invention has the advantages of low sugar content, delicate taste, rich and unique flavor, and trendy shape.

[0046] Preferably, the strip forming mechanism 2 includes a box body 21, a feed barrel 22, a pushing assembly 23, a discharging circular pipe 24, and a discharge slope 25; the feed barrel 22 is located at the top of the box body 21, the pushing assembly 23 includes a pushing cylinder 231, a pushing telescopic rod 232, and a pushing inclined plate 233, the pushing cylinder 231 is fixedly installed on the outside of the box body 21, one end of the pushing telescopic rod 232 is connected to the pushing cylinder 231, and the other end is connected to the middle part of the pushing inclined plate 233; the discharging circular pipe 24 is formed at the bottom of a side of the box body 21 away from the pushing cylinder 231, and the discharge slope 25 is arranged at the output end of the discharging circular pipe 24. The fermented dough is fed into the feed barrel 22 manually or by a robot, and the dough enters the inner cavity of the box body 21. The push cylinder 231 drives the push inclined plate 233 to move horizontally to squeeze the dough, so that the dough is squeezed out of the discharge circular tube 24 to form round thick noodles, and then falls from the discharge slope 25 to the conveying mechanism 1, and the conveyor belt of the conveying mechanism 1 drives the thick noodles to be conveyed forward.

[0047] Preferably, a pusher horizontal plate 234 is provided on the top of the pusher inclined plate 233, which can prevent the dough from returning upward to the feed cylinder 22 during extrusion, so that all the dough is squeezed into the discharge circular tube 24 to prevent waste.

[0048] Preferably, the box body 21 is provided with a fixed inclined plate 26, and the fixed inclined plate 26 is used to cooperate with the pushing inclined plate 233 to extrude the dough.

[0049] Preferably, the upper shaping mechanism 3 includes a first support frame 31, a guide assembly 32, and a double arc shaping block 33; the first support frame 31 is set above the conveying mechanism 1; the guide assembly 32 includes a left guide plate 321 and a right guide plate 322, and a first channel 323 is formed between the left guide plate 321 and the right guide plate 322 for the thick noodles to pass through; the double arc shaping block 33 is fixedly connected to the first support frame 31, and the double arc shaping block 33 is located directly above the first channel 323. The double arc shaping block 33 is gradually inclined downward along the advancing direction of the thick noodles, which helps to slowly squeeze the thick noodles, increase the extrusion flexibility, and make the forming effect more stable. The setting of the guide assembly 32 can prevent the thick noodles from deviating, and the thick noodles can be stably transported forward along the first channel 323 to the bottom of the double arc shaping block 33. The left guide plate 321 and the right guide plate 322 are located above the conveyor belt, and the left guide plate 321 and the right guide plate 322 are fixedly connected to the first support frame 31 through a connecting rod 324.

[0050] Preferably, the lower shaping mechanism 4 comprises a second support frame 41, a left speaker integral assembly 42, and a right speaker shaping assembly 43. The left speaker integral assembly 42 and the right speaker shaping assembly 43 are rotatably connected to the second support frame 41 through a bearing. The left speaker integral assembly 42 and the right speaker shaping assembly 43 are arranged side by side along the length direction of the second support frame 41. A second passage 44 for thick noodles to pass through is formed between the left speaker integral assembly 42 and the right speaker shaping assembly 43. The left speaker integral assembly 42 comprises a left rotating tube 421 and a left trumpet-shaped shaping body 422, and the left trumpet-shaped shaping body 422 is fixedly connected to the bottom of the left rotating tube 421; the right speaker integral assembly comprises a right rotating tube and a right trumpet-shaped shaping body, and the right trumpet-shaped shaping body is fixedly connected to the bottom of the right rotating tube.

[0051] The thick noodles are driven by the conveyor belt to be transported forward along the second channel 44, driving the left trumpet-shaped shaping body 422 and the right trumpet-shaped shaping body to rotate, and at the same time, the lower sides of the thick noodles are squeezed into left and right arc shapes by the left trumpet-shaped shaping body 422 and the right trumpet-shaped shaping body, respectively. Therefore, the upper shaping mechanism 3 and the lower shaping mechanism 4 cooperate with each other to squeeze the thick noodles into thick noodles with a heart shape.

[0052] Preferably, the lower shaping mechanism 4 further comprises a powder spraying assembly 45. Since the left trumpet-shaped shaping body 422 and the right trumpet-shaped shaping body need to be in constant contact with the thick noodles, the powder spraying assembly 45 is provided to spray dry flour onto the surfaces of the left trumpet-shaped shaping body 422 and the right trumpet-shaped shaping body, thereby avoiding the sticking phenomenon.

[0053] Preferably, the powder spraying assembly 45 comprises a left powder spraying ring body 451, a right powder spraying ring body 452, and a powder supplying portion 453; the powder supplying portion 453 is fixedly arranged above the second support frame 41, the powder supplying portion 453 is connected to the left powder spraying ring body 451 through a left powder supplying pipe 454, and the powder supplying portion 453 is connected to the right powder spraying ring body 452 through a right powder supplying pipe; the left powder spraying ring body 451 is located above the left trumpet-shaped shaping body 422 and the left powder spraying ring body 451 is connected to the left trumpet-shaped shaping body 422 through a bearing The left powder spraying ring body 451 is provided with a plurality of powder spraying ports on the bottom surface of the left trumpet-shaped shaping body 422. The left powder supplying pipe 454 is provided with a left control valve. The right powder spraying ring body 452 is located above the right trumpet-shaped shaping body and the right powder spraying ring body 452 is provided with a plurality of powder spraying ports on the bottom surface of the right trumpet-shaped shaping body through the bearing. The right powder spraying ring body 452 is provided with a right control valve on the right powder supplying pipe. When the left trumpet integral assembly 42 and the right trumpet shaping assembly 43 rotate, the left powder spraying ring body 451 and the right powder spraying ring body 452 do not rotate. The powder supplying part 453 inputs dry flour into the left powder spraying ring body 451 and the right powder spraying ring body 452 through the powder supplying pipe, and sprays it from the powder spraying ports onto the surfaces of the left trumpet-shaped shaping body 422 and the right trumpet-shaped shaping body, so that the surfaces of the left trumpet-shaped shaping body 422 and the right trumpet-shaped shaping body remain dry. By setting a control valve, powder spraying can be carried out as needed to control the opening and closing of the powder spraying operation.

[0054] Preferably, in order to cut the thick noodles into bread slices, the slicing mechanism 5 includes a third support frame 51, a left L-shaped support frame 52, a right L-shaped support frame 53, a blade 54, and a slicing cylinder 55; the left L-shaped support frame 52, the right L-shaped support frame 53, and the slicing cylinder 55 are all fixedly connected to the third support frame 51, the blade 54 is fixedly connected to the bottom of the slicing cylinder 55, and a gap 57 for the blade 54 to rise and fall is formed between the left L-shaped support frame 52 and the right L-shaped support frame 53, and a horizontal limit plate 56 is provided on one side of the blade 54. The slicing cylinder 55 drives the blade 54 to rise and fall along the gap, and the horizontal limit plate 56 is provided to control the maximum descending distance of the blade 54 to avoid cutting the conveyor belt. If the thick noodles are lifted by the blade 54, the left L-shaped support frame 52 and the right L-shaped support frame 53 can block the bread slices.

[0055] The beneficial effects of the whole-wheat low-sugar fashionable bread prepared by the production process of the whole-wheat low-sugar fashionable bread of the present invention are described below through several groups of embodiments and comparative examples:

[0056] Embodiment 1

[0057] A production process of whole-wheat low-sugar trendy bread, comprising the following steps:

[0058] Step 1: Take 25 parts of fresh seeded and peeled grapes and beat them into a paste, add 12.5 parts of whole wheat flour, stir in a container until no dry powder remains, and let stand in a sealed container at room temperature for 24 hours to obtain a primary fermentation; add whole wheat flour and water to the primary fermentation 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; remove half of the secondary fermentation, add whole wheat flour and water to the secondary fermentation in a ratio of 1:1:1, stir until no dry powder remains, and let stand at room temperature for 24 hours; repeat this step 5 times to obtain a starter.

[0059] Step 2: 12.5 parts of 100-mesh bran powder, 35 parts of whey peptide solution, and 5.5 parts of butter were ultrasonically pre-emulsified at 50°C, with a power of 400w for 25 minutes; then an appropriate amount of degradation agent was added and stirred at 50°C for 1.5 hours, and then impurities and solid particles were removed by centrifugal precipitation to obtain a pure pre-treated slurry; the degradation agent was cellulase, and the amount of cellulase added was 20 U / g。 The mass fraction of the whey peptide solution is 5%.

[0060] Step 3: Take 15 parts of pretreated slurry, 4.5 parts of wheat flour, 1.5 parts of starter, 3.5 parts of egg liquid, 3.5 parts of sorbitol, 0.8 parts of cream, and 4 parts of water, mix well, use a dough mixer to form dough, and then ferment the dough at a temperature of 30-32°C and a humidity of 70% for 3 hours, and then ferment at a temperature of 37-40°C and a humidity of 80% for 1.5 hours.

[0061] Step 4: Send the fermented dough into a shaping machine to shape it into bread dough.

[0062] Step 5: The shaped bread dough is proofed and baked to produce whole wheat, low-sugar, trendy bread.

[0063] Embodiment 2

[0064] A production process of whole-wheat low-sugar trendy bread, comprising the following steps:

[0065] Step 1: Take 20 parts of fresh seeded and peeled grapes and beat them into a paste, add 10 parts of whole wheat flour, stir in a container until no dry powder remains, and let stand in a sealed container at room temperature for 22 hours to obtain a primary fermentation; add whole wheat flour and water to the primary fermentation in a ratio of 1:1:1, stir until no dry powder remains, and let stand at room temperature for 20 hours to obtain a secondary fermentation; remove half of the secondary fermentation, add whole wheat flour and water to the secondary fermentation in a ratio of 1:1:1, stir until no dry powder remains, and let stand at room temperature for 20 hours; repeat this step 3 times to obtain a starter.

[0066] Step 2: Take 10 parts of 100-mesh bran powder, 30 parts of whey peptide solution, and 5 parts of butter and perform ultrasonic pre-emulsification at 45°C. The power of ultrasonic pre-emulsification is 300w and the duration is 20 minutes. Then add an appropriate amount of degradation agent and stir for 1 hour at 45°C. Then, remove impurities and solid particles by centrifugation to obtain a pure pre-treated slurry. The degradation agent is cellulase, and the amount of cellulase added is 15 U / g ; The mass fraction of the whey peptide solution is 4%.

[0067] Step 3: Take 10 parts of pretreated slurry, 4 parts of wheat flour, 1 part of starter, 3 parts of egg liquid, 3 parts of sorbitol, 0.6 parts of cream, and 3 parts of water, mix well, use a dough mixer to form dough, and then ferment the dough at a temperature of 30-32°C and a humidity of 65% for 2 hours, and then ferment at a temperature of 37-40°C and a humidity of 75% for 1 hour.

[0068] Step 4: Send the fermented dough into a shaping machine to shape it into bread dough.

[0069] Step 5: The shaped bread dough is proofed and baked to produce whole wheat, low-sugar, trendy bread.

[0070] Embodiment 3

[0071] A production process of whole-wheat low-sugar trendy bread, comprising the following steps:

[0072] Step 1: Take 30 portions of fresh seeded and peeled grapes and beat them into a paste, add 15 portions of whole wheat flour, stir in a container until no dry powder remains, and let stand in a sealed container at room temperature for 24 hours to obtain a primary fermentation; add whole wheat flour and water to the primary fermentation 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; remove half of the secondary fermentation, add whole wheat flour and water to the secondary fermentation in a ratio of 1:1:1, stir until no dry powder remains, and let stand at room temperature for 24 hours; repeat this step 5 times to obtain a starter.

[0073] Step 2: Take 15 parts of 100-mesh bran powder, 40 parts of whey peptide solution, and 6 parts of butter and perform ultrasonic pre-emulsification at 55°C. The power of ultrasonic pre-emulsification is 500w and the duration is 30 minutes. Then add an appropriate amount of degradation agent and stir for 1.5 hours at 55°C. Then, remove impurities and solid particles by centrifugal precipitation to obtain a pure pre-treated slurry. The degradation agent is cellulase, and the amount of cellulase added is 20 U / g ; The mass fraction of the whey peptide solution is 6%.

[0074] Step 3: Take 20 parts of pretreated slurry, 5 parts of wheat flour, 2 parts of starter, 4 parts of egg liquid, 4 parts of sorbitol, 1 part of butter, and 5 parts of water, mix well, use a dough mixer to form dough, and then ferment the dough at a temperature of 30-32°C and a humidity of 75% for 4 hours, and then ferment at a temperature of 37-40°C and a humidity of 85% for 2 hours.

[0075] Step 4: Send the fermented dough into a shaping machine to shape it into bread dough.

[0076] Step 5: The shaped bread dough is proofed and baked to produce whole wheat, low-sugar, trendy bread.

[0077] Comparative Example 1

[0078] A production process of whole-wheat low-sugar trendy bread, comprising the following steps:

[0079] Step 1: Take 12.5 parts of 100-mesh bran powder, 35 parts of whey peptide solution, and 5.5 parts of butter and perform ultrasonic pre-emulsification at 50°C. The power of ultrasonic pre-emulsification is 400w and the duration is 25 minutes. Then add an appropriate amount of degradation agent and stir for 1.5 hours at 50°C. Then, remove impurities and solid particles by centrifugal precipitation to obtain a pure pre-treated slurry. The degradation agent is cellulase, and the amount of cellulase added is 20 U / g。 The mass fraction of the whey peptide solution is 5%.

[0080] Step 2: Take 15 parts of pretreated slurry, 4.5 parts of wheat flour, 0.5 parts of commercial baking powder, 3.5 parts of egg liquid, 3.5 parts of sorbitol, 0.8 parts of butter, and 4 parts of water, mix well, use a dough mixer to form dough, and then ferment the dough at a temperature of 30-32°C and a humidity of 70% for 3 hours, and then ferment at a temperature of 37-40°C and a humidity of 80% for 1.5 hours.

[0081] Step 3: Send the fermented dough into a shaping machine to shape it into bread dough.

[0082] Step 4: The shaped bread dough is proofed and baked to produce whole wheat low-sugar trendy bread.

[0083] Comparative Example 2

[0084] A production process of whole-wheat low-sugar trendy bread, comprising the following steps:

[0085] Step 1: Take 25 parts of fresh seeded and peeled grapes and beat them into a paste, add 12.5 parts of whole wheat flour, stir in a container until no dry powder remains, and let stand in a sealed container at room temperature for 24 hours to obtain a primary fermentation; add whole wheat flour and water to the primary fermentation 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; remove half of the secondary fermentation, add whole wheat flour and water to the secondary fermentation in a ratio of 1:1:1, stir until no dry powder remains, and let stand at room temperature for 24 hours; repeat this step 4 times to obtain a starter.

[0086] Step 2: Take 12.5 parts of 200-mesh bran powder, 35 parts of whey peptide solution, and 5.5 parts of butter, and stir them at 50° C. for 1.5 hours; the mass fraction of the whey peptide solution is 5%.

[0087] Step 3: Take 15 parts of pretreated slurry, 4.5 parts of wheat flour, 1.5 parts of starter, 3.5 parts of egg liquid, 3.5 parts of sorbitol, 0.8 parts of cream, and 4 parts of water, mix well, use a dough mixer to form dough, and then ferment the dough at a temperature of 30-32°C and a humidity of 70% for 3 hours, and then ferment at a temperature of 37-40°C and a humidity of 80% for 1.5 hours.

[0088] Step 4: Send the fermented dough into a shaping machine to shape it into bread dough.

[0089] Step 5: The shaped bread dough is proofed and baked to produce whole wheat, low-sugar, trendy bread.

[0090] Comparative Example 3

[0091] A production process of whole-wheat low-sugar trendy bread, comprising the following steps:

[0092] Step 1: Take 25 parts of fresh seeded and peeled grapes and beat them into a paste, add 12.5 parts of whole wheat flour, stir in a container until no dry powder remains, and let stand in a sealed container at room temperature for 24 hours to obtain a primary fermentation; add whole wheat flour and water to the primary fermentation 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; remove half of the secondary fermentation, add whole wheat flour and water to the secondary fermentation in a ratio of 1:1:1, stir until no dry powder remains, and let stand at room temperature for 24 hours; repeat this step 4 times to obtain a starter.

[0093] Step 2: 12.5 parts of 100-mesh bran powder, 35 parts of whey peptide solution, and 5.5 parts of butter were ultrasonically pre-emulsified at 50°C, with a power of 400w for 25 minutes; then an appropriate amount of degradation agent was added and stirred at 50°C for 1.5 hours, and then impurities and solid particles were removed by centrifugal precipitation to obtain a pure pre-treated slurry; the degradation agent was cellulase, and the amount of cellulase added was 20 U / g。 The mass fraction of the whey peptide solution is 5%.

[0094] Step 3: Take 15 parts of pretreated slurry, 4.5 parts of bran powder, 1.5 parts of starter, 3.5 parts of egg liquid, 3.5 parts of sorbitol, 0.8 parts of cream, and 4 parts of water, mix well, use a dough mixer to form dough, and then ferment the dough at a temperature of 30-32°C and a humidity of 70% for 3 hours, and then ferment at a temperature of 37-40°C and a humidity of 80% for 1.5 hours.

[0095] Step 4: Send the fermented dough into a shaping machine to shape it into bread dough.

[0096] Step 5: The shaped bread dough is proofed and baked to produce whole wheat, low-sugar, trendy bread.

[0097] Sensory evaluation:

[0098] 100 people of different age groups were invited to taste the whole wheat low-sugar trendy bread prepared in the above Examples 1 to 3 and Comparative Examples 1 to 3, and then sensory evaluation was conducted and star rating was given (out of 5 stars, including taste, mouthfeel, and appearance).

[0099] Table 1 Sensory rating table of each embodiment and comparative example

[0100]

[0101] It can be seen from Table 1 above:

[0102] 1. It can be seen from Examples 1 to 3 that the whole-wheat low-sugar fashionable bread prepared by the production process of the whole-wheat low-sugar fashionable bread of the present invention is well received by people of different age groups in terms of taste, mouthfeel and appearance.

[0103] 2. Compared with Example 1, Example 1 does not use a starter, but uses ordinary commercially available baking powder. In terms of taste evaluation, the average star rating is greatly reduced, indicating that the slightly monotonous taste brought by the commercially available baking powder reduces the flavor of the whole wheat low-sugar trendy bread.

[0104] 3. Compared with Example 1 and Comparative Example 2, the bran powder of Comparative Example 2 has a high mesh number, does not use ultrasonic pre-emulsification treatment, and does not use a degradation agent, so that the pretreated slurry is not fine enough, which greatly affects the taste of the whole wheat low-sugar trendy bread.

[0105] 4. Compared with Example 1 and Comparative Example 3, in Comparative Example 3, bran powder was used instead of wheat flour during the dough kneading stage, which also affected the taste of the whole-wheat low-sugar trendy bread to a certain extent.

[0106] 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 production process for whole wheat low-sugar trendy bread, characterized by: The steps include: Step 1: Take 20-30 portions of fresh seeded and peeled grapes and beat them into a paste, add 10-15 portions of whole wheat flour, stir in a container until no dry powder remains, and let stand in a sealed container at room temperature for 22-24 hours to obtain a primary fermentation; add whole wheat flour and clean water to the primary fermentation 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; remove half of the secondary fermentation, add whole wheat flour and clean water to the secondary fermentation in a ratio of 1:1:1, stir until no dry powder remains, and let stand at room temperature for 20-24 hours; repeat this step 3-5 times to obtain a starter; Step 2: 10-15 parts of bran powder, 30-40 parts of whey peptide solution, and 5-6 parts of butter are ultrasonically pre-emulsified at 45-55°C, and then a proper amount of degradation agent is added and stirred at 45-55°C for 1-1.5 hours, and then impurities and solid particles are removed by centrifugal precipitation to obtain a pure pre-treated slurry; Step 3: Take 10-20 parts of pre-treated slurry, 4-5 parts of wheat flour, 1-2 parts of starter, 3-4 parts of egg liquid, 3-4 parts of sorbitol, 0.6-1 parts of butter, and 3-5 parts of water, mix well, use a dough mixer to form dough, and then ferment the dough for 3-5 hours; Step 4: Send the fermented dough into a shaping machine to shape it into pieces of bread; Step 5: The shaped bread dough is proofed and baked to produce whole wheat, low-sugar, trendy bread.

2. The production process of whole wheat low-sugar trendy bread according to claim 1, characterized in that: In step 2, the degradation agent is cellulase, and the amount of cellulase added is 15-20 U / g。 3. The production process of whole wheat low-sugar trendy bread according to claim 1, characterized in that: In step 2, the bran powder has a mesh size of 100 meshes.

4. The production process of whole wheat low-sugar trendy bread according to claim 1, characterized in that: In step 2, the mass fraction of the whey peptide solution is 4-6%.

5. The production process of whole wheat low-sugar trendy bread according to claim 1, characterized in that: In step 2, the power of the ultrasonic pre-emulsification treatment is 300-500w, and the duration is 20-30 minutes.

6. The production process of whole wheat low-sugar trendy bread according to claim 1, characterized in that: In step 3, the dough is first fermented at a temperature of 30-32° C. and a humidity of 65-75% for 2-4 hours, and then fermented at a temperature of 37-40° C. and a humidity of 75-85% for 1-2 hours.

7. The production process of whole wheat low-sugar trendy bread according to claim 1, characterized in that: In step 4, the shaping machine includes a conveying mechanism, a strip forming mechanism, an upper shaping mechanism, a lower shaping mechanism, and a slicing mechanism; the strip forming mechanism, the upper shaping mechanism, the lower shaping mechanism, and the slicing mechanism are sequentially arranged above the conveying mechanism.

8. The production process of whole wheat low-sugar trendy bread according to claim 7, characterized in that: The strip forming mechanism includes a box body, a feed barrel, a pushing assembly, a discharging circular pipe, and a material discharge slope; the feed barrel is located on the top of the box body, the pushing assembly includes a pushing cylinder, a pushing telescopic rod, and a pushing inclined plate, the pushing cylinder is fixedly installed on the outside of the box body, one end of the pushing telescopic rod is connected to the pushing cylinder, and the other end is connected to the pushing inclined plate; the discharging circular pipe is formed at the bottom of a side of the box body away from the pushing cylinder, and the material discharge slope is arranged at the output end of the discharging circular pipe.

9. The production process of whole wheat low sugar trendy bread according to any one of claims 7 or 8, characterized in that: The upper shaping mechanism includes a first support frame, a guide assembly, and a double-arc shaping block; the first support frame is mounted above the conveying mechanism; the guide assembly includes a left guide plate and a right guide plate, and a first channel for thick noodles to pass through is formed between the left guide plate and the right guide plate; the double-arc shaping block is fixedly connected to the first support frame, and the double-arc shaping block is located directly above the first channel.

10. The production process of whole wheat low sugar trendy bread according to claim 9, characterized in that: The lower shaping mechanism comprises a second support frame, a left speaker integral assembly, and a right speaker shaping assembly. The left speaker integral assembly and the right speaker shaping assembly are rotatably connected to the second support frame through a bearing member, and a second channel for thick noodles to pass through is formed between the left speaker integral assembly and the right speaker shaping assembly; The left horn integral assembly comprises a left rotating tube and a left horn-shaped plastic body, wherein the left horn-shaped plastic body is fixedly connected to the bottom of the left rotating tube; The right horn integral assembly comprises a right rotating tube and a right horn-shaped shaping body, and the right horn-shaped shaping body is fixedly connected to the bottom of the right rotating tube.

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