Egg skin toast bread and preparation method thereof

Abstract

The invention relates to the technical field of food, in particular to egg skin toast bread and a preparation method thereof. The egg wrapper toast bread comprises egg wrappers and toast bread, and the egg wrappers wrap the outer surface of the toast bread to form the egg wrapper toast bread; the toast bread is prepared from the following raw materials in parts by mass, comprising the following preparation raw materials: 95-100 parts of high gluten flour, 15-20 parts of quinoa flour, 8-10 parts of oat flour, 10-12 parts of white granulated sugar, 2-2.5 parts of yeast, 8-10 parts of soybean dietary fibers, 3-5 parts of whole milk powder, 1-2 parts of isomaltulose, 8-9 parts of butter, 5-6 parts of eggs, 1.2-1.5 parts of table salt, 1.5-1.8 parts of mackerel active peptides, 2-2.5 parts of baking powder, 0.03-0.035 part of a preservative and 30-35 parts of purified water. The egg skin toast bread has high advantages in the aspects of taste, nutritional value, shelf life, health function and the like, can meet the requirements of modern consumers for high-quality, healthy and nutrition-balanced food, and improves the market competitiveness of bread products.

Description

Technical Field

[0001] The present application relates to the field of food technology, and in particular to an egg crust toast bread and a preparation method thereof. Background Art

[0002] In recent years, bioactive peptides have attracted extensive attention due to their multiple biological activities such as inhibiting hypertension, anticoagulation, and anti-tumor. Among them, marine protein-derived active peptides have broad application prospects in the fields of health food, medicine, and cosmetics due to their complex structure, variety, strong activity, and low side effects. The biological activity of peptides is mainly determined by molecular size, amino acid type and sequence. Peptides prepared from different sources and different enzymatic hydrolysis methods have different effects. Mackerel, also known as mackerel, is mainly distributed near the coasts of the western Pacific and Atlantic Oceans and is an important economic fish species in my country. As a high-protein economic fish, mackerel is mainly used for direct consumption, with low resource utilization, and its economic value has not been fully explored. Mackerel contains a considerable proportion of muscle protein, which has high nutritional value and a balanced amino acid composition. It also contains substances such as bioactive peptides with multiple physiological functions.

[0003] Toast bread has rich and varied flavors, is quick and easy to eat, and is easy to digest and absorb. It is deeply loved by people in the fast-paced life. However, bread products on the market pay less attention to functionality. With the gradual improvement of living standards, consumers' pursuit of food is no longer limited to taste and flavor, but more concerned with its nutritional value and health functions. In addition, with the expansion of the bread industry, competition is becoming more and more fierce. While shortening the processing time, it is also necessary to continuously improve the quality of bread. Yeast fermentation alone can no longer meet the development requirements. Summary of the invention

[0004] The purpose of this application is to provide an egg crust toast bread and a preparation method thereof in view of the deficiencies of the current technology. The egg crust toast bread of this application has the advantages of high dietary fiber content, soft taste, bright bread color, rich nutrition, large bread specific volume and good bread texture performance. The added mackerel active peptide has strong antioxidant capacity and inhibits the activity of angiotensin converting enzyme, providing good health care function. The addition of baking powder releases more gas in batches during the baking and heating process, and these gases make the product expand and soften.

[0005] In a first aspect, the present application provides an egg crust toast bread, which adopts the following technical solution: An egg crust toast bread comprises an egg crust and toast bread, wherein the egg crust is wrapped on the outer surface of the toast bread to form the egg crust toast bread; wherein the toast bread comprises the following preparation raw materials by weight: 95-100 parts of high-gluten flour, 15-20 parts of quinoa powder, 8-10 parts of oatmeal powder, 10-12 parts of white granulated sugar, 2-2.5 parts of yeast, 8-10 parts of soybean dietary fiber, 3-5 parts of whole milk powder, 1-2 parts of isomaltulose, 8-9 parts of butter, 5-6 parts of eggs, 1.2-1.5 parts of salt, 1.5-1.8 parts of mackerel active peptide, 2-2.5 parts of baking powder, 0.03-0.035 parts of preservatives, and 30-35 parts of purified water.

[0006] By adopting the above technical scheme, high-gluten flour: provides the gluten and gluten properties of bread, making the bread elastic and fluffy. Quinoa flour and oat flour: replace part of the high-gluten flour, increase the dietary fiber content in bread, help delay the hydrolysis of starch, reduce the blood sugar response to food, and improve the nutritional value and stability of bread. Yeast: fermentation raw materials, produce carbon dioxide gas, make the bread expand and ferment, increase the volume and taste of the bread. Soybean dietary fiber: increase the dietary fiber content in bread, which is conducive to digestive health. Whole milk powder and butter: provide bread with rich milk flavor and taste, increase the flavor of bread. Isomaltulose: increase the sweetness of bread and improve the taste. Eggs: increase the protein content in bread, improve the taste and texture of bread. Salt: adjust the taste of bread and promote the fermentation process of bread. Mackerel active peptide: provide antioxidant function and health care effect, increase the nutritional value of bread. Baking powder: foaming agent, produce carbon dioxide gas, help bread expand and ferment, make bread softer and fluffy. Preservatives: extend the shelf life of bread. The proportion and synergistic effect of the above raw materials in the formula make the egg crust toast bread have the advantages of high dietary fiber content, soft taste, bright color, rich nutrition, large specific volume and good texture performance, meeting the needs of modern consumers for high quality, nutrition and health.

[0007] Preferably, the method for preparing the mackerel active peptide comprises the following steps: S21. After crushing 100 parts of mackerel meat using a high-speed disperser according to the mass ratio, 300 parts of deionized water were added, the mixture was stirred evenly, and the mixture was placed in a boiling water bath for 20-30 minutes to inactivate the enzyme in the fish meat, and the mixture was naturally cooled to room temperature to obtain mackerel meat soup; S22. According to the mass fraction, the obtained mackerel fish soup is heated to 50°C, the pH is adjusted to 8.5, protease is added, and the enzymatic hydrolysis time is 2-3 hours. After the enzymatic hydrolysis is completed, it is immediately placed in a 100°C boiling water bath to inactivate the enzyme for 10-15 minutes. After cooling, it is centrifuged at 4°C and 8000-9000r / min for 20-30 minutes, and the supernatant is freeze-dried to obtain the mackerel active peptide, which is stored at -60°C for later use.

[0008] By adopting the above technical solution, mackerel active peptides have strong antioxidant capacity, can inhibit the production of free radicals, protect other nutritious ingredients in bread from being oxidized and destroyed, and extend the shelf life of bread. The active ingredients contained in mackerel active peptides can help lower blood pressure and improve cardiovascular health. Mackerel active peptides help promote the body's metabolism, increase energy consumption, and are helpful for healthy weight loss. The addition of mackerel active peptides makes egg crust toast bread have higher nutritional value, helps to enrich the nutritional composition of bread, and meets consumers' demand for healthy food. As a high-quality health care additive, mackerel active peptides not only bring health care functions such as antioxidant and blood pressure lowering, but also improve the nutritional value of egg crust toast bread, providing consumers with healthier and more delicious food choices.

[0009] Preferably, the usage ratio of the protease to the mackerel broth is 3000U:1g.

[0010] Preferably, the baking powder comprises the following raw materials in parts by mass: 40 parts of disodium dihydrogen pyrophosphate, 30 parts of sodium bicarbonate, 5 parts of calcium dihydrogen phosphate, 6 parts of potassium hydrogen tartrate, 4 parts of calcium carbonate, and 15 parts of starch.

[0011] By adopting the above technical scheme, sodium bicarbonate and disodium dihydrogen pyrophosphate release carbon dioxide gas after heating, which promotes the expansion of dough and makes the volume of bread swell. The carbon dioxide gas in baking powder can form pores inside the bread, improve the softness and taste. Ingredients such as calcium dihydrogen phosphate and calcium carbonate in baking powder can balance the pH of the dough, promote yeast fermentation, and enhance the fermentation power of bread. The various ingredients in baking powder work synergistically to ensure that carbon dioxide gas is released in an appropriate amount during the heating process to help the dough expand and become fluffy. In addition, the addition of starch helps absorb moisture, increase the viscosity and elasticity of the dough, and improve the texture of the bread. In summary, baking powder plays a very important role in egg crust toast bread. It promotes dough expansion by releasing carbon dioxide gas, improves taste and softness, and the synergistic effect of the ingredients ensures the stability and texture of the bread during baking. These characteristics make egg crust toast bread more delicious and popular among consumers.

[0012] Preferably, the preparation method of the baking powder is to stir and mix disodium dihydrogen pyrophosphate, sodium bicarbonate, calcium dihydrogen phosphate, potassium hydrogen tartrate, calcium carbonate and starch according to their weight parts for 5-8 minutes to obtain the baking powder.

[0013] Preferably, the preservative is prepared by mixing calcium propionate, sorbic acid and ascorbic acid in a mass ratio of 5:3:1-2.

[0014] By adopting the above technical scheme, preservatives play a role in extending the shelf life of food and preventing food from spoiling in food production. In the recipe of egg crust toast bread, the preservative is prepared by mixing calcium propionate, sorbic acid and ascorbic acid in a mass ratio of 5:3:1-2. Calcium propionate is a widely used food preservative, which mainly plays a role in inhibiting the growth of bacteria and fungi in baked foods such as bread, thereby extending the shelf life of bread. Sorbic acid is a naturally occurring food additive that has antioxidant and microbial growth inhibitory effects, which can effectively prevent food from oxidative deterioration and extend the shelf life of the product. Ascorbic acid is a form of vitamin C that has antioxidant effects and can maintain the color, taste and nutritional value of food, while also enhancing the antioxidant effects of other preservatives. The three preservatives of calcium propionate, sorbic acid and ascorbic acid are mixed with each other to form a more comprehensive antibacterial effect and effectively extend the shelf life of bread. Both sorbic acid and ascorbic acid have antioxidant effects, which help reduce the oxidation reaction of bread during storage and processing, and maintain the fresh taste and color of bread. Preservatives such as calcium propionate and sorbic acid can effectively inhibit the growth of microorganisms, while ascorbic acid can help maintain the vitamin C content of bread, which together improves the preservation effect of bread and ensures food safety and quality. In the recipe of egg crust toast bread, the addition of preservatives not only helps to extend the shelf life of bread, but also maintains the freshness and taste of bread, improves the overall quality of the product, and meets consumers' demand for safe and fresh food.

[0015] In a second aspect, the present application provides a method for preparing egg crust toast bread, using the following technical solution: As a general technical concept, the present application also provides a method for preparing the above-mentioned egg crust toast bread, comprising the following steps: S71. Dough preparation: Mix high-gluten flour, quinoa flour, oat flour and mackerel active peptide, stir evenly, then add white sugar, yeast, soy dietary fiber, whole milk powder, isomalt, eggs, salt, baking powder, preservatives and purified water, and stir into a dough; continue stirring until the surface of the dough is smooth, add butter and continue stirring until the butter is absorbed, and continue beating until the dough is fully gluten-filled; S72, division: after the dough is prepared, it is first relaxed for 30-35 minutes, and then the dough is divided and shaped; S73, sealing the shaped dough with a plastic wrap, and performing quick freezing, freezing, and thawing; S74, proofing: proof once in a proofing box at 28°C and 75-80% humidity to twice the original volume; after proofing once, proof again at 35°C and 75-80% humidity to 2.5 times the original volume; S75, baking: baking the fermented dough at a temperature of 180-190° C. on the upper side and 195-205° C. on the lower side for 25-30 min, removing the dough from the oven, demoulding the dough, and cooling the dough to room temperature to obtain toast bread; S76. Make egg skin: Stir the beaten fresh egg liquid evenly, pour into a frying pan brushed with melted butter, and quickly fry into an egg skin with a thickness of 1-2 mm; S77. Make egg crust toast bread: put the toast bread in the middle of the egg crust, roll it up and wrap it to get egg crust toast bread.

[0016] By adopting the above technical scheme, the egg crust toast bread of the present application has the advantages of high dietary fiber content, soft taste, bright bread color, rich nutrition, large bread specific volume and good bread texture performance.

[0017] Preferably, in step S73, the quick-freezing process parameters are: quick-freezing the dough in a -35°C freezer until the center temperature of the dough reaches -20°C.

[0018] Preferably, in step S73, the freezing process parameters are: putting the quick-frozen dough into a -20°C refrigerator for 1-2 hours, and the thawing process parameters are: taking out the quick-frozen frozen dough and placing it at 25°C for natural thawing until the center temperature of the dough reaches 18°C.

[0019] In summary, the beneficial technical effects of this application are: 1. High dietary fiber content: By adding ingredients such as quinoa flour, oat flour and soy dietary fiber, the dietary fiber content in bread is increased, which helps promote intestinal health, slow down the hydrolysis of starch, reduce the blood sugar response to food, and help stabilize postprandial blood sugar levels.

[0020] 2. Rich in nutrition: Egg crust toast bread contains a variety of nutrients, such as protein, vitamins and minerals, which can provide comprehensive nutritional support and meet the needs of modern people in pursuit of a healthy diet.

[0021] 3. Add mackerel active peptide: Mackerel active peptide has antioxidant and angiotensin converting enzyme inhibitory activity, has strong health care functions, and helps to improve the nutritional value and health benefits of bread.

[0022] 4. Use baking powder to improve the puffing effect of bread: Baking powder releases carbon dioxide gas under appropriate temperature and moisture, which promotes the puffing of bread and makes it softer, providing better structure and taste for the bread texture.

[0023] 5. Addition of preservatives: The addition of preservatives extends the shelf life of bread and ensures the quality stability and safety of bread during storage and transportation. DETAILED DESCRIPTION

[0024] The embodiments of the present application will be described in detail below in conjunction with the examples, but it will be appreciated by those skilled in the art that the following examples are only used to illustrate the present application and should not be considered as limiting the scope of the present application. In the examples, if specific conditions are not specified, they are carried out according to normal conditions or the conditions recommended by the manufacturer. If the manufacturer is not specified for the reagents or instruments used, they are all conventional products that can be purchased commercially.

[0025] Preparation Example 1 Preparation of Mackerel Active Peptide The preparation method of mackerel active peptide comprises the following steps: S21. According to the mass fraction, 10 kg of mackerel meat was crushed using a high-speed disperser, and then 30 kg of deionized water was added. After stirring evenly, the mixture was placed in a boiling water bath for 25 min to inactivate the enzyme in the fish meat, and the mixture was naturally cooled to room temperature to obtain mackerel fish soup; S22. According to the mass fraction, the obtained mackerel broth is heated to 50°C, the pH is adjusted to 8.5, protease is added, and the enzymolysis time is 2.5 hours. After the enzymolysis is completed, it is immediately placed in a 100°C boiling water bath to inactivate the enzyme for 13 minutes. After cooling, it is centrifuged at 4°C and 8500r / min for 25 minutes, and the supernatant is freeze-dried to obtain mackerel active peptides, which are stored at -60°C for later use. The usage ratio of the protease to the mackerel broth is 3000U:1g.

[0026] The mackerel active peptide prepared above was applied to each example.

[0027] Preparation Example 2 Preparation of Baking Powder The preparation method of baking powder is as follows: according to the mass parts, 4 kg of disodium dihydrogen pyrophosphate, 3 kg of sodium bicarbonate, 0.5 kg of calcium dihydrogen phosphate, 0.6 kg of potassium hydrogen tartrate, 0.4 kg of calcium carbonate and 1.5 kg of starch are stirred and mixed for 7 minutes to obtain baking powder.

[0028] The baking powder prepared above is applied to each embodiment.

[0029] Preparation of comparative example 1: Preparation of baking powder The preparation method of baking powder is as follows: according to the mass parts, 7 kg of disodium dihydrogen pyrophosphate, 1.1 kg of calcium dihydrogen phosphate, 0.4 kg of calcium carbonate and 1.5 kg of starch are stirred and mixed for 7 minutes to obtain baking powder.

[0030] Preparation of comparative example 2: preparation of baking powder The preparation method of baking powder is as follows: according to the mass parts, 7 kg of sodium bicarbonate, 1.1 kg of potassium hydrogen tartrate, 0.4 kg of calcium carbonate and 1.5 kg of starch are stirred and mixed for 7 minutes to obtain baking powder.

[0031] Example 1 An egg crust toast bread comprises an egg crust and toast bread, wherein the egg crust is wrapped on the outer surface of the toast bread to form the egg crust toast bread; wherein the toast bread comprises the following preparation raw materials by mass: 9.5 kg of high-gluten flour, 1.5 kg of quinoa powder, 0.8 kg of oatmeal powder, 1.0 kg of white sugar, 0.2 kg of yeast, 0.8 kg of soybean dietary fiber, 0.3 kg of whole milk powder, 0.1 kg of isomaltulose, 0.8 kg of butter, 0.5 kg of eggs, 0.12 kg of salt, 0.15 kg of mackerel active peptide, 0.2 kg of baking powder, 0.003 kg of preservative, and 3.0 kg of pure water, wherein the preservative is prepared by mixing calcium propionate, sorbic acid and ascorbic acid in a mass ratio of 5:3:1.

[0032] Also provided is a method for preparing the egg crust toast bread, comprising the following steps: S71. Dough preparation: Mix high-gluten flour, quinoa flour, oat flour and mackerel active peptide, stir evenly, then add white sugar, yeast, soy dietary fiber, whole milk powder, isomalt, eggs, salt, baking powder, preservatives and purified water, and stir into a dough; continue stirring until the surface of the dough is smooth, add butter and continue stirring until the butter is absorbed, and continue beating until the dough is fully gluten-filled; S72, division: after the dough is prepared, it is first relaxed for 30 minutes, and then the dough is divided and shaped; S73, sealing the shaped dough with a plastic wrap, and performing quick freezing, freezing, and thawing; the process parameters of the quick freezing are: putting the dough into a -35°C freezer for quick freezing until the center temperature of the dough reaches -20°C; the process parameters of the freezing are: putting the quick-frozen dough into a -20°C refrigerator for freezing for 1 hour; the process parameters of the thawing are: taking out the quick-frozen frozen dough and placing it at 25°C for natural thawing until the center temperature of the dough reaches 18°C; S74, proofing: proof once in a proofing box at 28°C and 75% humidity to twice the original volume; after proofing once, proof again at 35°C and 75% humidity to 2.5 times the original volume; S75, baking: baking the fermented dough at a temperature of 180° C. on the upper side and 195° C. on the lower side for 30 min, removing the dough from the oven, demoulding the dough, and cooling the dough to room temperature to obtain toast bread; S76. Make egg skin: Stir the beaten fresh egg liquid evenly, pour into a frying pan brushed with melted butter, and quickly fry into an egg skin with a thickness of 1-2 mm; S77. Make egg crust toast bread: put the toast bread in the middle of the egg crust, roll it up and wrap it to get egg crust toast bread.

[0033] Example 2 An egg crust toast bread comprises an egg crust and toast bread, wherein the egg crust is wrapped on the outer surface of the toast bread to form the egg crust toast bread; wherein the toast bread comprises the following preparation raw materials by mass: 10.0 kg of high-gluten flour, 2.0 kg of quinoa flour, 1 kg of oat flour, 1.2 kg of white sugar, 0.25 kg of yeast, 1.0 kg of soybean dietary fiber, 0.5 kg of whole milk powder, 0.2 kg of isomaltulose, 0.9 kg of butter, 0.6 kg of eggs, 0.15 kg of salt, 0.18 kg of mackerel active peptide, 0.25 kg of baking powder, 0.0035 kg of preservative, and 3.5 kg of pure water, wherein the preservative is prepared by mixing calcium propionate, sorbic acid and ascorbic acid in a mass ratio of 5:3:2.

[0034] Also provided is a method for preparing the egg crust toast bread, comprising the following steps: S71. Dough preparation: Mix high-gluten flour, quinoa flour, oat flour and mackerel active peptide, stir evenly, then add white sugar, yeast, soy dietary fiber, whole milk powder, isomalt, eggs, salt, baking powder, preservatives and purified water, and stir into a dough; continue stirring until the surface of the dough is smooth, add butter and continue stirring until the butter is absorbed, and continue beating until the dough is fully gluten-filled; S72, division: after the dough is prepared, it is first relaxed for 35 minutes, and then the dough is divided and shaped; S73, sealing the shaped dough with a plastic wrap, and performing quick freezing, freezing, and thawing; the process parameters of the quick freezing are: putting the dough into a -35°C freezer for quick freezing until the center temperature of the dough reaches -20°C; the process parameters of the freezing are: putting the quick-frozen dough into a -20°C refrigerator for freezing for 2 hours; the process parameters of the thawing are: taking out the quick-frozen frozen dough and placing it at 25°C for natural thawing until the center temperature of the dough reaches 18°C; S74, proofing: proof once in a proofing box at 28°C and 80% humidity to twice the original volume; after proofing once, proof again at 35°C and 80% humidity to 2.5 times the original volume; S75, baking: baking the fermented dough at a temperature of 190° C. on the upper side and 205° C. on the lower side for 25 min, removing the dough from the oven, demoulding the dough, and cooling the dough to room temperature to obtain toast bread; S76. Make egg skin: Stir the beaten fresh egg liquid evenly, pour into a frying pan brushed with melted butter, and quickly fry into an egg skin with a thickness of 1-2 mm; S77. Make egg crust toast bread: put the toast bread in the middle of the egg crust, roll it up and wrap it to get egg crust toast bread.

[0035] Example 3 An egg crust toast bread comprises an egg crust and toast bread, wherein the egg crust is wrapped on the outer surface of the toast bread to form the egg crust toast bread; wherein the toast bread comprises the following preparation raw materials by mass: 9.8 kg of high-gluten flour, 1.7 kg of quinoa powder, 0.9 kg of oatmeal powder, 1.1 kg of white granulated sugar, 0.22 kg of yeast, 0.9 kg of soybean dietary fiber, 0.4 kg of whole milk powder, 0.15 kg of isomaltulose, 0.85 kg of butter, 0.55 kg of eggs, 0.13 kg of salt, 0.16 kg of mackerel active peptide, 0.22 kg of baking powder, 0.0033 kg of preservative, and 3.2 kg of pure water, wherein the preservative is prepared by mixing calcium propionate, sorbic acid and ascorbic acid in a mass ratio of 5:3:1.5.

[0036] Also provided is a method for preparing the egg crust toast bread, comprising the following steps: S71. Dough preparation: Mix high-gluten flour, quinoa flour, oat flour and mackerel active peptide, stir evenly, then add white sugar, yeast, soy dietary fiber, whole milk powder, isomalt, eggs, salt, baking powder, preservatives and purified water, and stir into a dough; continue stirring until the surface of the dough is smooth, add butter and continue stirring until the butter is absorbed, and continue beating until the dough is fully gluten-filled; S72, division: after the dough is prepared, it is first relaxed for 33 minutes, and the dough is divided and shaped; S73, sealing the shaped dough with a plastic wrap, and performing quick freezing, freezing, and thawing; the process parameters of the quick freezing are: putting the dough into a -35°C freezer for quick freezing until the center temperature of the dough reaches -20°C; the process parameters of the freezing are: putting the quick-frozen dough into a -20°C refrigerator for freezing for 1.5 hours; the process parameters of the thawing are: taking out the quick-frozen frozen dough and placing it at 25°C for natural thawing until the center temperature of the dough reaches 18°C; S74, proofing: proof once in a proofing box at 28°C and 78% humidity to twice the original volume; after proofing once, proof again at 35°C and 78% humidity to 2.5 times the original volume; S75, baking: baking the fermented dough at a temperature of 185° C. on the upper side and 200° C. on the lower side for 28 min, removing the dough from the oven, demoulding the dough, and cooling the dough to room temperature to obtain toast bread; S76. Make egg skin: Stir the beaten fresh egg liquid evenly, pour into a frying pan brushed with melted butter, and quickly fry into an egg skin with a thickness of 1-2 mm; S77. Make egg crust toast bread: put the toast bread in the middle of the egg crust, roll it up and wrap it to get egg crust toast bread.

[0037] Comparative Example 1 Same as Example 3, except that the preservative is calcium propionate.

[0038] Comparative Example 2 The same as Example 3, except that the preservative is sorbic acid.

[0039] Comparative Example 3 Same as Example 3, except that the preservative is ascorbic acid.

[0040] Comparative Example 4 The same as Example 3, except that the baking powder is the baking powder prepared in Comparative Example 1.

[0041] Comparative Example 5 The same as Example 3, except that the baking powder is the baking powder prepared in Comparative Example 2.

[0042] Comparative Example 6 Same as Example 3, except that no baking powder was added.

[0043] Comparative Example 7 The same as Example 3, except that no mackerel active peptide was added.

[0044] Performance Testing The toast breads prepared in Examples 1 to 3 and Comparative Examples 1 to 7 (the toast breads obtained in step S75) were sealed and packaged, left for 3 days, and then subjected to the following tests. The test results are shown in Table 2.

[0045] Determination of bread specific volume: The determination of bread specific volume refers to GB / T20981-2007 "Bread". Take the bread sample to be tested, weigh it and put it into a large beaker of known volume. Use the millet displacement method to determine the volume of the bread. The ratio of the bread volume to the bread mass is the specific volume of the bread. Repeat the measurement 3 times and take the average value. Texture measurement: directly measure the processed samples, and take the average value of 3 measurements as the texture value of the cone. TPA measurement mode: measuring probe P50, directly measure the processed samples, pre-measurement speed is 1.0mm / s, test speed is 0.50mm / s, post-measurement speed is 0.50mm / s, compression degree is 90%, data acquisition rate is 200p / s, take the average value of 3 measurements as the texture index of the cone, test hardness, elasticity, gelatinization and chewiness four texture parameters; Sensory evaluation: The evaluation was based on the standards: GB / T 20981-2007 "Bread" and GB / T 14611-2008 "Grain and Oil Inspection-Wheat Flour Bread Baking Quality Test Direct Fermentation Method". The quantitative estimation method was used for scoring. Ten professional sensory evaluators (5 males and 5 females) were selected to score the bread color, shape, texture, taste and other indicators according to the scoring standards in Table 1. The comprehensive score was obtained by adding up the scores, and the average value was taken.

[0046] Table 1 Sensory evaluation standards Table 2 Performance test The values ​​of hardness, adhesiveness and chewiness are negatively correlated with the quality of bread. The larger the value of this indicator, the harder the bread tastes, and it lacks elasticity and refreshing feeling. Elasticity is the height or volume ratio of the deformed sample after the deformation force is removed after compression, and it returns to the conditions before deformation. The elasticity value is positively correlated with the quality of bread. The larger the value, the softer the bread tastes, and it is refreshing and non-sticky.

[0047] Analyzing the data in Table 2, we can see that: 1) The toast bread prepared in Examples 1 to 3 has a large specific volume value, low hardness, good elasticity, soft taste, and a sensory score of 95.5 or more. The egg crust toast bread of the present application has high advantages in taste, nutritional value, shelf life and health functions, and can meet the needs of modern consumers for high-quality, healthy and nutritionally balanced food, and enhance the market competitiveness of bread products.

[0048] 2) The performance comparison analysis of the toast bread prepared in combination with Example 3 and Comparative Examples 1-3 shows that the preservative is prepared by mixing calcium propionate, sorbic acid and ascorbic acid in a mass ratio of 5:3:1.5. After the toast bread was placed for 3 days, the preservative played a role in extending the shelf life of food and preventing food from spoiling in food production. The three preservatives of calcium propionate, sorbic acid and ascorbic acid were mixed with each other to form a more comprehensive antibacterial effect and effectively extend the shelf life of bread. Both sorbic acid and ascorbic acid have antioxidant effects, which help to reduce the oxidation reaction of bread during storage and processing, and maintain the fresh taste and color of bread. Preservatives such as calcium propionate and sorbic acid can effectively inhibit the growth of microorganisms, and ascorbic acid can help maintain the vitamin C content of bread, jointly improving the preservation effect of bread and ensuring food safety and quality. In the recipe of egg crust toast bread, the addition of preservatives not only helps to extend the shelf life of the bread, but also maintains the freshness and taste of the bread, improves the overall quality of the product, and meets consumers' demand for safe and fresh food.

[0049] 3) The performance comparison analysis of the toast bread prepared in combination with Example 3 and Comparative Examples 4-6 shows that the baking powder prepared by the present application uses the synergistic effect of various components in the baking powder to ensure that carbon dioxide gas is released in an appropriate amount during the heating process to help the dough expand and become fluffy. Baking powder plays a very important role in egg crust toast bread. It promotes dough expansion by releasing carbon dioxide gas, improves taste and softness, and the synergistic effect of the components ensures the stability and texture of the bread during the baking process. These characteristics make egg crust toast bread more delicious and popular among consumers.

[0050] 4) The performance comparison analysis of the toast bread prepared in Example 3 and Comparative Example 7 shows that the mackerel active peptide prepared in the present application has a strong antioxidant capacity, can inhibit the generation of free radicals, protect other nutritious ingredients in the bread from being oxidized and destroyed, and extend the shelf life of the bread. The addition of mackerel active peptide has a great influence on the hardness, adhesiveness, chewiness and elasticity of the toast bread.

[0051] The above embodiments are only used to explain the technical solutions of the present application rather than to limit them. Although the above embodiments provide a specific description of the present application, relevant technical personnel should understand that the specific implementation modes of the present invention can still be modified or replaced by equivalents, and any modifications and equivalent replacements that do not depart from the spirit and scope of the present application should be included in the scope of protection of the present application.

Claims

1. An egg crust toast bread, characterized in that: The invention comprises egg skin and toast bread, wherein the egg skin is wrapped on the outer surface of the toast bread to form egg skin toast bread; wherein the toast bread comprises the following preparation raw materials by weight: 95-100 parts of high-gluten flour, 15-20 parts of quinoa powder, 8-10 parts of oat powder, 10-12 parts of white granulated sugar, 2-2.5 parts of yeast, 8-10 parts of soybean dietary fiber, 3-5 parts of whole milk powder, 1-2 parts of isomaltulose, 8-9 parts of butter, 5-6 parts of eggs, 1.2-1.5 parts of salt, 1.5-1.8 parts of mackerel active peptide, 2-2.5 parts of baking powder, 0.03-0.035 parts of preservative and 30-35 parts of purified water.

2. The egg crust toast bread according to claim 1, characterized in that: The preparation method of the mackerel active peptide comprises the following steps: S21. After crushing 100 parts of mackerel meat using a high-speed disperser according to the mass ratio, 300 parts of deionized water were added, the mixture was stirred evenly, and the mixture was placed in a boiling water bath for 20-30 minutes to inactivate the enzyme in the fish meat, and the mixture was naturally cooled to room temperature to obtain mackerel meat soup; S22. According to the mass fraction, the obtained mackerel fish soup is heated to 50°C, the pH is adjusted to 8.5, protease is added, and the enzymatic hydrolysis time is 2-3 hours. After the enzymatic hydrolysis is completed, it is immediately placed in a 100°C boiling water bath to inactivate the enzyme for 10-15 minutes. After cooling, it is centrifuged at 4°C and 8000-9000r / min for 20-30 minutes, and the supernatant is freeze-dried to obtain the mackerel active peptide, which is stored at -60°C for later use.

3. The egg crust toast bread according to claim 2, characterized in that: The usage ratio of the protease to the mackerel fish broth is 3000U:1g.

4. The egg crust toast bread according to claim 1, characterized in that: The baking powder comprises the following raw materials in parts by weight: 40 parts of disodium dihydrogen pyrophosphate, 30 parts of sodium bicarbonate, 5 parts of calcium dihydrogen phosphate, 6 parts of potassium hydrogen tartrate, 4 parts of calcium carbonate, and 15 parts of starch.

5. The egg crust toast bread according to claim 4, characterized in that: The preparation method of the baking powder comprises the following steps: mixing disodium dihydrogen pyrophosphate, sodium bicarbonate, calcium dihydrogen phosphate, potassium hydrogen tartrate, calcium carbonate and starch according to their weight fractions for 5-8 minutes to obtain the baking powder.

6. The egg crust toast bread according to claim 1, characterized in that: The preservative is prepared by mixing calcium propionate, sorbic acid and ascorbic acid in a mass ratio of 5:3:1-2.

7. A method for preparing the egg crust toast bread according to any one of claims 1 to 6, characterized in that: The following steps are involved: S71. Dough preparation: Mix high-gluten flour, quinoa flour, oat flour and mackerel active peptide, stir evenly, then add white sugar, yeast, soy dietary fiber, whole milk powder, isomalt, eggs, salt, baking powder, preservatives and purified water, and stir into a dough; continue stirring until the surface of the dough is smooth, add butter and continue stirring until the butter is absorbed, and continue beating until the dough is fully gluten-filled; S72, division: after the dough is prepared, it is first relaxed for 30-35 minutes, and then the dough is divided and shaped; S73, sealing the shaped dough with a plastic wrap, and performing quick freezing, freezing, and thawing; S74, proofing: proof once in a proofing box at 28°C and 75-80% humidity to twice the original volume; after proofing once, proof again at 35°C and 75-80% humidity to 2.5 times the original volume; S75, baking: baking the fermented dough at a temperature of 180-190°C on the upper side and 195-205°C on the lower side for 25-30 minutes, removing from the oven, demoulding, and cooling to room temperature to obtain toast bread; S76. Make egg skin: Stir the beaten fresh egg liquid evenly, pour into a frying pan brushed with melted butter, and quickly fry into an egg skin with a thickness of 1-2 mm; S77. Make egg crust toast bread: put the toast bread in the middle of the egg crust, roll it up and wrap it to get egg crust toast bread.

8. The method for preparing egg crust toast bread according to claim 7, characterized in that: In step S73, the quick freezing process parameters are: putting the dough into a -35°C freezer and quick freezing until the center temperature of the dough reaches -20°C.

9. The method for preparing egg crust toast bread according to claim 7, characterized in that: In step S73, the freezing process parameters are: putting the quick-frozen dough into a -20°C refrigerator for 1-2 hours, and the thawing process parameters are: taking out the quick-frozen frozen dough and placing it at 25°C to thaw naturally until the center temperature of the dough reaches 18°C.

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