Industrial long-term preservation wheat toast and preparation method thereof

Abstract

The invention relates to the field of industrial long-term preservation food, in particular to industrial long-term preservation wholewheat toast and a preparation method thereof. The invention relates to an industrial long-term preservation wholewheat toast which comprises the following raw materials in percentage by mass: 0.1-1% of an enzyme preparation, 0.1-1% of vinegar powder, 0.1-1% of whey ferment powder, 30-50% of wholewheat flour, 1-15% of vital gluten, water, 0.1-2% of yeast and 10-25% of a flavoring agent. The vinegar powder is prepared from the following raw materials in parts by weight: 10 to 15 parts of monascus vinegar, 1 to 3 parts of dextrin, 0.1 to 1 part of michelia figo and 0.1 to 1 part of gardenia. The wholewheat toast provided by the invention can keep good softness for a long time, effectively alleviates the influence of starch aging and water loss on taste and flavor, can be stored and transported for a long time under the condition of not additionally adding chemical preservatives, and has a good preservative effect.

Description

Technical Field

[0001] The present application relates to the field of industrial long-life food, and more specifically, to an industrial long-life whole-wheat toast and a preparation method thereof. Background Art

[0002] In the baking industry, whole wheat toast, as a nutritious food with a unique taste, has always been loved by consumers. However, with the accelerated pace of life and the improvement of consumers' requirements for food quality, the shelf life and antiseptic issues of whole wheat toast have gradually become the focus of the industry. Especially in the field of industrial long-term preservation, the softness, aging speed and antiseptic solution of whole wheat toast have become urgent issues to be solved.

[0003] The existing whole wheat toast on the market has a relatively weak gluten formation ability due to the high content of whole wheat flour in its raw materials, which affects the softness and taste of the toast. In addition, after being left for a period of time, the taste and flavor of whole wheat toast will rapidly decline due to starch aging and water loss, which is called aging. This aging not only shortens the shelf life of the toast, but also seriously affects the consumer's eating experience. In the field of industrial long-term storage, this problem is particularly prominent, because long-term products need to undergo longer storage and transportation, which puts higher requirements on the softness and aging speed of the toast.

[0004] In order to extend the shelf life of whole wheat toast, existing commercially available long-shelf whole wheat toast generally uses chemical preservatives such as sodium dehydroacetate and calcium propionate as a preservative solution. Although these chemical preservatives can inhibit the growth and reproduction of microorganisms to a certain extent, thereby extending the shelf life of toast, long-term use of these chemical preservatives may pose potential risks to human health. Especially in the context of consumers' increasing awareness of food safety and health, this preservative solution has become increasingly difficult to meet consumer needs. Summary of the invention

[0005] In order to solve the above problems, the present application provides an industrial long-life whole-wheat toast and a preparation method thereof.

[0006] In a first aspect, the present application provides an industrial long-life whole wheat toast, which adopts the following technical solution: An industrial long-life whole wheat toast comprises the following raw materials in percentage by mass: 0.1-1% enzyme preparation, 0.1-1% vinegar powder, 0.1-1% whey fermentation powder, 30-50% whole wheat flour, 1-15% gluten powder, water, 0.1-2% yeast and 10-25% flavor enhancer; the raw materials for preparing the vinegar powder comprise red yeast vinegar, dextrin, Michelia odorata and gardenia odorata, and in parts by weight, the red yeast vinegar is 10-15 parts, the dextrin is 1-3 parts, the Michelia odorata is 0.1-1 parts and the gardenia odorata is 0.1-1 parts.

[0007] In addition to the conventional raw materials for vinegar powder, Michelia and Gardenia are also added to the vinegar powder. The addition of Michelia and Gardenia not only adds a unique aroma and flavor to the vinegar powder, but also brings some biologically active ingredients, such as antioxidants and antibacterial substances. Red yeast rice vinegar contains a variety of nutrients such as organic acids, enzymes, and minerals. Michelia includes volatile oils, flavonoids, etc., and the ingredients extracted from Gardenia, such as geniposide and flavonoids, are extracted from Gardenia. Through a special extraction process, the active ingredients in Michelia and Gardenia are combined with Red yeast rice vinegar to obtain special vinegar powder.

[0008] Whole wheat flour is rich in dietary fiber, which has a certain effect on the gluten strength of the dough. Certain ingredients in the specially prepared vinegar powder can interact with the dietary fiber in the whole wheat flour, thereby improving the gluten strength of the dough to a certain extent, forming a more stable and stronger gluten network, and helping the whole wheat toast to maintain a better shape and taste during the baking process.

[0009] Bread aging is caused by starch aging, water loss and other reasons. The antioxidants in the special vinegar powder can also help delay the aging process of starch. At the same time, the active substances in the vinegar powder can also effectively reduce the water loss of whole wheat toast during storage.

[0010] In addition, the combination of special vinegar powder and whey fermentation powder can inhibit the growth and reproduction of microorganisms in whole wheat toast, reducing the risk of deterioration caused by microbial contamination. This synergistic effect allows whole wheat toast to be stored for a long time without adding preservatives.

[0011] The problems of starch aging, water loss and adding chemical preservatives are solved by combining specially prepared vinegar powder or vinegar powder with whey fermentation powder.

[0012] Preferably, according to the weight parts of the vinegar powder, the red yeast rice vinegar is 12 parts, the dextrin is 2 parts, the Michelia flower is 0.8 parts, and the gardenia flower is 0.5 parts.

[0013] Preferably, according to the mass percentage of the industrial long-life whole wheat toast, the vinegar powder is 0.3% and the whey fermentation powder is 0.5%.

[0014] Preferably, the enzyme preparation comprises at least one of α-amylase, maltogenic amylase, xylanase, glucose oxidase and transglutaminase.

[0015] Preferably, the enzyme preparation is α-amylase, maltogenic amylase, xylanase, glucose oxidase, and glutamine transaminase. According to the mass percentage of industrial long-preservation whole wheat toast, α-amylase is 0.01-0.1%, maltogenic amylase is 0.05-0.2%, xylanase is 0.05-0.2%, glucose oxidase is 0.01-0.1%, and glutamine transaminase is 0.05-0.15%.

[0016] By adopting the above technical solution, the specific selection of enzyme preparations and the dosage coordination in the system are further limited, which helps to delay the aging of bread and maintain the good taste of bread.

[0017] This application is made of 100% whole wheat flour without adding additional wheat flour. Since whole wheat flour is rich in dietary fiber, dietary fiber has a greater impact on the gluten strength of the dough, which leads to faster aging of the bread in the later stage. Xylanase is a cell wall hydrolase specifically used for fiber hydrolysis. It can specifically hydrolyze the glycosidic bonds in the cell walls of wheat bran, thereby converting insoluble dietary fiber into soluble dietary fiber. Enzyme preparations are added to the dough, and the efficient and specific performance of the enzyme preparations is used to hydrolyze the dietary fiber in the whole wheat flour during the fermentation of the dough, thereby reducing the damage of the insoluble dietary fiber to the gluten, thereby delaying the aging of the bread.

[0018] The dietary fiber content in whole wheat flour is as high as 12%. During the dough beating process, dietary fiber is extremely destructive to the gluten of the dough. Therefore, additional wheat protein powder, namely gluten powder, is needed to increase the protein content and speed up the beating of the dough into a ball, and then cooperate with glucose oxidase and glutamine transaminase to stabilize the dough gluten.

[0019] Glucose oxidase (GOD) is an aerobic dehydrogenase. Its mechanism of action is to catalyze glucose to produce gluconic acid and H2O2 in the presence of oxygen and water. The generated H2O2 is a strong oxidant that can oxidize the sulfhydryl groups (-SH) in gluten into disulfide bonds (-SS-), thereby enhancing the protein network structure formed between gluten proteins. This helps to improve the rheological properties of the dough, increase the gel viscosity, reduce the breakage value, improve the dough's extensibility and air holding capacity, optimize the dough's processing performance, and significantly improve the dough's impact resistance.

[0020] Transglutaminase (TGase or TG for short) is also called transglutaminase. Wheat contains about 34% L-glutamine / glutamic acid (L-Glutamine) and about 1% L-lysine (L-Lysine) in the total amino acids. TG enzyme can catalyze the formation of intramolecular and intermolecular covalent cross-links between these two amino acids, causing changes in the protein molecular structure, thereby improving the structure and function of the protein. Studies have found that the ε-amino group on the lysine in proteins or polypeptides and the γ-hydroxylamine group on the glutamine residue form covalent bonds through TG enzyme catalysis, and cross-linking polymerization occurs to form protein gels, thereby improving the solubility, gelation, emulsification, viscoelasticity, foaming and water retention of proteins. In particular, for whole-grain flour bread, because it is rich in fiber, it will hinder the formation of the gluten network structure, so that the product's expansion, softness, and anti-aging properties are affected. Adding TG enzyme can improve the stability of dough gluten and improve the processing performance of dough.

[0021] Preferably, the flavor enhancer includes at least one of white sugar, butter, and edible salt.

[0022] Preferably, the flavor enhancer is white sugar, butter, and edible salt. According to the mass percentage of industrial long-life whole wheat toast, the white sugar is 5-10%, the butter is 5-10%, and the edible salt is 0.1-3%.

[0023] In a second aspect, the present application provides a method for preparing industrial long-lasting whole-wheat toast, using the following technical solution: A method for preparing industrial long-lasting whole-wheat toast, comprising the following steps: Step 1: Prepare the vinegar powder: Step 1a: Mix red yeast rice vinegar, dextrin, Michelia japonica and gardenia, and treat with microwave at 100-200 W for 10-20 min; then stir and mix at 50-60° C. and 500-800 r / min for 1-2 h to obtain a mixture; Step 1b: spray drying the mixture to obtain vinegar powder; Step 2: Prepare the dough: Take 5-15% whole wheat flour, 5-15% gluten, 5-10% yeast, 5-10% enzyme preparation, and 5-30% water, beat for 1-5 minutes, take out and ferment for 1.5-3 hours to obtain a dough seed; Step 3: Knead the dough: Mix the remaining whole wheat flour, remaining gluten, remaining yeast, remaining enzyme preparation, remaining water, vinegar powder, whey fermentation powder, and dough until they form a dough, add flavor enhancer, and stir until smooth; Step 4: Press the dough: Press the dough from step 3 until it is fully elastic; Step 5: Separate and proof the dough from step 4; Step 6: Bake the dough from step 5; Step 7: Take out of the oven, cool, slice and package to get industrial long-lasting whole wheat toast.

[0024] By adopting the technical scheme and specific conditions to prepare vinegar powder, more active substances of Michelia and Gardenia can be combined with red yeast rice vinegar to prepare vinegar powder with better effect.

[0025] In terms of technology, the dough pressing technology can better utilize the gluten strengthening principle of glutamine transaminase, which has a better effect on improving dough texture.

[0026] In summary, this application has the following beneficial effects: 1. When preparing vinegar powder, red yeast rice vinegar, Michelia and gardenia are used together, and combined with a specific preparation method, the prepared vinegar powder can form a more stable and stronger gluten network, reduce the water loss of whole wheat toast during storage, thereby delaying the aging process of starch and maintaining the taste of toast.

[0027] 2. The combination of special vinegar powder and whey fermentation powder can inhibit the growth and reproduction of microorganisms in whole wheat toast, reducing the risk of deterioration caused by microbial contamination. This synergistic effect allows whole wheat toast to be stored for a long time without adding preservatives.

[0028] 3. Further limit the specific selection of enzyme preparations and their dosage and coordination in the system, hydrolyze the dietary fiber in whole wheat flour, reduce the damage of insoluble dietary fiber to gluten, delay bread aging, improve the stability of dough gluten, and enhance the processing performance of dough. DETAILED DESCRIPTION

[0029] The present application is further described in detail below with reference to the embodiments.

[0030] The raw materials used in the following examples and comparative examples are all commercially available products. Example

[0031] Example 1 The invention discloses an industrial long-life whole-wheat toast, comprising the following raw materials: enzyme preparation, vinegar powder, whey fermentation powder, whole-wheat flour, gluten powder, water, yeast and flavor enhancer.

[0032] The specific amounts of various raw materials are shown in Table 1.

[0033] The enzyme preparations are α-amylase, maltogenic amylase, xylanase, glucose oxidase, and transglutaminase.

[0034] The yeast was commercially available high-sugar tolerant yeast.

[0035] The flavor enhancers are white sugar, butter and edible salt.

[0036] The raw materials for preparing vinegar powder include red yeast rice vinegar, dextrin, Michelia japonica flower, and gardenia jasmine flower. The amounts of the raw materials for preparing vinegar powder are shown in Table 2.

[0037] The present application also provides a method for preparing industrial long-lasting whole-wheat toast, comprising the following steps: Step 1: Prepare the vinegar powder: Step 1a: Wash Michelia and Gardenia and crush them into 500mm.

[0038] Mix red yeast rice vinegar, β-dextrin, Michelia japonica and Gardenia jasminoides, and treat with microwave at 150 W for 15 min.

[0039] Then, the mixture was stirred at 55° C. and 650 r / min for 1.5 h to obtain a mixture.

[0040] Step 1b: The mixture is subjected to low temperature spray drying to obtain vinegar powder.

[0041] Step 2: Prepare the dough: Put 10% whole wheat flour, 10% gluten, 8% yeast, 8% enzyme preparation and 15% water into a mixing bowl and beat slowly for 3 minutes.

[0042] After taking it out, put it into the proofing box to ferment for 2 hours. The temperature of the proofing box is 36°C and the humidity is 80%.

[0043] Step 3: Knead the dough: put the remaining whole wheat flour, remaining gluten, remaining yeast, remaining enzyme preparation, remaining water (frozen into ice water), vinegar powder, whey fermentation powder, and the fermented dough in step 2 into a mixing bowl, stir slowly for 3 minutes and quickly for 5 minutes, until the dough is formed.

[0044] Then add the flavor enhancer, stir slowly for 3 minutes and quickly for 5 minutes, until the oil is completely absorbed.

[0045] The slow speed is 10r / s and the fast speed is 45r / s.

[0046] Step 4: Press the dough: Put the dough from step 3 into a dough pressing machine and press until the dough is fully elastic.

[0047] Step 5: Divide the dough from step 4 into 220g / dough, put them into a 1200g toast mold, and put them into a proofing box to proof until 90% full. The temperature of the proofing box is 36℃ and the humidity is 80%.

[0048] Step 6: Cover the fermented toast in step 5 with the mold and put it into the preheated oven. The oven temperature is 170℃ for upper fire and 185℃ for lower fire. The baking time is 45 minutes.

[0049] Step 7: Take out of the oven: Take the toast out of the oven in step 6, shake the toast mold lightly, take the toast out of the mold and place it on the wire rack. The wire rack needs to be disinfected with 75% alcohol and dried before use.

[0050] Step 8: Cooling: Place the whole wheat toast in a cooling room and cool until the center temperature reaches room temperature.

[0051] Step 9: Slice and pack: After disinfecting the slicer with 75% alcohol and drying it, turn on the slicer to cut the bread, pack it in food-grade PE plastic bags, add deoxidizer, and seal it with nitrogen.

[0052] Example 2 An industrial long-life whole wheat toast is different from Example 1 in that the amounts of various raw materials are different, as shown in Tables 1 and 2 for details.

[0053] A method for preparing industrial long-lasting whole-wheat toast, which is different from Example 1 in that some parameters are different, specifically comprises the following steps: Step 1: Prepare the vinegar powder: Step 1a: Wash Michelia and Gardenia and crush them into 500mm.

[0054] Red yeast rice vinegar, β-dextrin, Michelia japonica and Gardenia jasminoides were mixed and microwaved for 20 min at 100 W.

[0055] Then, the mixture was stirred at 50° C. and 500 r / min for 2 h to obtain a mixture.

[0056] Step 1b: The mixture is subjected to low temperature spray drying to obtain vinegar powder.

[0057] Step 2: Prepare the dough: Take 5% whole wheat flour, 5% gluten, 5% yeast, 5% enzyme preparation and 5% water, put them into a mixing bowl and beat slowly for 3 minutes.

[0058] After taking it out, put it into the proofing box to ferment for 2 hours. The temperature of the proofing box is 32°C and the humidity is 70%.

[0059] Step 3: Knead the dough: put the remaining whole wheat flour, remaining gluten, remaining yeast, remaining enzyme preparation, remaining water (frozen into ice water), vinegar powder, whey fermentation powder, and the fermented dough in step 2 into a mixing bowl, stir slowly for 3 minutes and quickly for 5 minutes, until the dough is formed.

[0060] Then add the flavor enhancer, stir slowly for 3 minutes and quickly for 5 minutes, until the oil is completely absorbed.

[0061] The slow speed is 10r / s and the fast speed is 45r / s.

[0062] Step 4: Press the dough: Put the dough from step 3 into a dough pressing machine and press until the dough is fully elastic.

[0063] Step 5: Divide the dough from step 4 into 220g / dough, put them into a 1200g toast mold, and put them into a proofing box to proof until 90% full. The temperature of the proofing box is 32℃ and the humidity is 70%.

[0064] Step 6: Cover the fermented toast in step 5 with the mold and put it into the preheated oven. The oven temperature is 160℃ for upper fire and 170℃ for lower fire. The baking time is 45 minutes.

[0065] Step 7: Take out of the oven: Take the toast out of the oven in step 6, shake the toast mold lightly, take the toast out of the mold and place it on the wire rack. The wire rack needs to be disinfected with 75% alcohol and dried before use.

[0066] Step 8: Cooling: Place the whole wheat toast in a cooling room and cool until the center temperature reaches room temperature.

[0067] Step 9: Slice and pack: After disinfecting the slicer with 75% alcohol and drying it, turn on the slicer to cut the bread, pack it in food-grade PE plastic bags, add deoxidizer, and seal it with nitrogen.

[0068] Example 3 An industrial long-life whole wheat toast is different from Example 1 in that the amounts of various raw materials are different, as shown in Tables 1 and 2 for details.

[0069] A method for preparing industrial long-lasting whole-wheat toast, which is different from Example 1 in that some parameters are different, specifically comprises the following steps: Step 1: Prepare the vinegar powder: Step 1a: Wash Michelia and Gardenia and crush them into 500mm.

[0070] Mix red yeast rice vinegar, β-dextrin, Michelia japonica and Gardenia jasminoides, and treat with microwave at 200 W for 10 min.

[0071] Then, the mixture was stirred at 60° C. and 800 r / min for 1 h to obtain a mixture.

[0072] Step 1b: The mixture is subjected to low temperature spray drying to obtain vinegar powder.

[0073] Step 2: Prepare the dough: Put 15% whole wheat flour, 15% gluten, 10% yeast, 10% enzyme preparation and 30% water into a mixing bowl and beat slowly for 3 minutes.

[0074] After taking it out, put it into the proofing box to ferment for 2 hours. The temperature of the proofing box is 38°C and the humidity is 90%.

[0075] Step 3: Kneading the dough: put the remaining whole wheat flour, remaining gluten, remaining yeast, remaining enzyme preparation, remaining water (frozen into ice water), vinegar powder, whey fermentation powder, and the fermented dough in step 1a into a mixing bowl, stir slowly for 3 minutes and quickly for 5 minutes until the dough is clumping.

[0076] Then add the flavor enhancer, stir slowly for 3 minutes and quickly for 5 minutes, until the oil is completely absorbed.

[0077] The slow speed is 10r / s and the fast speed is 45r / s.

[0078] Step 4: Press the dough: Put the dough from step 3 into a dough pressing machine and press until the dough is fully elastic.

[0079] Step 5: Divide the dough from step 4 into 220g / dough, put them into a 1200g toast mold, and put them into a proofing box to proof until 90% full. The temperature of the proofing box is 38℃ and the humidity is 90%.

[0080] Step 6: Cover the fermented toast in step 5 with the mold and put it into the preheated oven. The oven temperature is 180℃ for upper fire and 190℃ for lower fire. The baking time is 45 minutes.

[0081] Step 7: Take out of the oven: Take the toast out of the oven in step 6, shake the toast mold lightly, take the toast out of the mold and place it on the wire rack. The wire rack needs to be disinfected with 75% alcohol and dried before use.

[0082] Step 8: Cooling: Place the whole wheat toast in a cooling room and cool until the center temperature reaches room temperature.

[0083] Step 9: Slice and pack: After disinfecting the slicer with 75% alcohol and drying it, turn on the slicer to cut the bread, pack it in food-grade PE plastic bags, add deoxidizer, and seal it with nitrogen.

[0084] Table 1 Table 2 Comparative Example Comparative Example 1 An industrial long-life whole wheat toast is different from Example 1 in that Michelia japonica and Gardenia jasminoides are omitted from the raw materials for preparing vinegar powder.

[0085] Comparative Example 2 The invention discloses an industrial long-life whole wheat toast, which is different from that in Example 1 in that Michelia flowers are replaced by jasmine flowers in the raw materials for preparing vinegar powder.

[0086] Comparative Example 3 An industrial long-life whole wheat toast is different from Example 1 in that, in the raw material for preparing vinegar powder, gardenia is replaced by pitaya flower.

[0087] Comparative Example 4 An industrial long-life whole wheat toast is different from Example 1 in that vinegar powder is omitted.

[0088] Comparative Example 5 An industrial long-life whole wheat toast is different from Example 1 in that, in step 1a, red yeast rice vinegar, dextrin, Michelia japonica and gardenia are mixed, and microwaved for 15 min at 10 W; and then stirred and mixed for 1.5 h at 55° C. and 50 r / min to obtain a mixture.

[0089] Comparative Example 6 An industrial long-life whole wheat toast is different from Example 1 in that, in step 1a, red yeast rice vinegar, dextrin, Michelia japonica and gardenia are mixed, and microwaved at 350 W for 15 min; and then stirred and mixed at 55° C. and 1500 r / min for 1.5 h to obtain a mixture.

[0090] Performance testing 1. Sensory evaluation: 10 experienced masters were selected to conduct sensory evaluation on the whole wheat toasts of Examples 1-3 and Comparative Examples 1-6, and the scores were recorded in Table 3.

[0091] Table 3-1 Table 3-2 Table 3-3 Table 3-4 Table 3-5 Table 3-6 Table 3-7 Table 3-8 Table 3-9 According to the results of sensory evaluation, the whole wheat toasts of Examples 1-3 showed very good quality in appearance, structure and softness on the first day, and in the subsequent 7d, 15d, 30d, 45d, 60d and 90d, although there was a slight downward trend, they still maintained a good level.

[0092] The performance of the whole wheat toast of Comparative Examples 1-6 on the first day was not as good as that of Examples 1-3, but still at a good level. However, as time went by, the whole wheat toast of Comparative Examples 1-6 deteriorated significantly in appearance, structure, and softness, and the effect was not good.

[0093] 2. Antiseptic effect detection: The whole wheat toasts of Examples 1-3 and Comparative Examples 1-4 were tested for microorganisms, coliform bacteria, molds and yeasts, and the results were recorded in Table 4.

[0094] Table 4-1 Table 4-2 Table 4-3 According to the test data in Table 4, the whole wheat toasts of Examples 1-3 still have good antibacterial and antiseptic effects even after 90 days, while the antiseptic effects of Comparative Examples 1-6 are far inferior to those of Examples 1-3.

[0095] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed. However, as long as it is within the scope of the claims of the present application, it shall be protected by the patent law.

Claims

1. An industrial long-life whole wheat toast, characterized in that: According to the percentage by mass, the following raw materials are included: 0.1-1% enzyme preparation, 0.1-1% vinegar powder, 0.1-1% whey fermentation powder, 30-50% whole wheat flour, 5-12% gluten powder, water, 0.1-2% yeast, and 10-25% flavor enhancer; The raw materials for preparing the vinegar powder include red yeast rice vinegar, dextrin, Michelia and gardenia. According to weight proportion, the red yeast rice vinegar is 10-15 parts, the dextrin is 1-3 parts, the Michelia is 0.1-1 parts and the gardenia is 0.1-1 parts.

2. The industrial long-lasting whole wheat toast according to claim 1, characterized in that: According to the weight proportions of the vinegar powder, the red yeast rice vinegar is 12 parts, the dextrin is 2 parts, the Michelia flower is 0.8 parts, and the gardenia flower is 0.5 parts.

3. The industrial long-lasting whole wheat toast according to claim 1, characterized in that: According to the mass percentage of the industrial long-preservation whole wheat toast, the vinegar powder is 0.3% and the whey fermentation powder is 0.5%.

4. The industrial long-lasting whole wheat toast according to claim 1, characterized in that: The enzyme preparation comprises at least one of α-amylase, maltogenic amylase, xylanase, glucose oxidase and glutamine transaminase.

5. The industrial long-lasting whole wheat toast according to claim 4, characterized in that: The enzyme preparation comprises alpha-amylase, maltogenic amylase, xylanase, glucose oxidase and transglutaminase. According to the mass percentage of industrial long-preservation whole wheat toast, the alpha-amylase is 0.01-0.1%, the maltogenic amylase is 0.05-0.2%, the xylanase is 0.05-0.2%, the glucose oxidase is 0.01-0.1% and the transglutaminase is 0.05-0.15%.

6. The industrial long-lasting whole-wheat toast according to claim 1, characterized in that: The flavor enhancer includes at least one of white sugar, butter and edible salt.

7. The industrial long-lasting whole-wheat toast according to claim 6, characterized in that: The flavor enhancers are white sugar, butter, and edible salt. According to the mass percentage of industrial long-life whole wheat toast, the white sugar is 5-10%, the butter is 5-10%, and the edible salt is 0.1-3%.

8. A method for preparing industrial long-lasting whole wheat toast according to any one of claims 1 to 7, characterized in that: The following steps are involved: Step 1: Prepare the vinegar powder: Step 1a: Mix red yeast rice vinegar, dextrin, Michelia japonica and gardenia, and treat with microwave at 100-200 W for 10-20 min; then stir and mix at 50-60° C. and 500-800 r / min for 1-2 h to obtain a mixture; Step 1b: spray drying the mixture to obtain vinegar powder; Step 2: Prepare the dough: Take 5-15% whole wheat flour, 5-15% gluten, 5-10% yeast, 5-10% enzyme preparation, and 5-30% water, beat for 1-5 minutes, take out and let it ferment for 1.5-3 hours to obtain the dough; Step 3: Knead the dough: Mix the remaining whole wheat flour, remaining gluten, remaining yeast, remaining enzyme preparation, remaining water, vinegar powder, whey fermentation powder, and dough until they form a dough, add flavor enhancer, and stir until smooth; Step 4: Press the dough: Press the dough from step 3 until it is fully elastic; Step 5: Separate and proof the dough from step 4; Step 6: Bake the dough from step 5; Step 7: Take out of the oven, cool, slice and package to get industrial long-lasting whole wheat toast.

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