Preservative-free wholewheat toast with long shelf life and production method thereof
Patent Information
- Application Number
- CN202411626692.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-14
- Publication Date
- 2025-01-28
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
Traditional whole wheat toast has a short shelf life and requires reliance on chemical preservatives, which may pose potential risks to human health, and at the same time it has a rough taste and unbalanced nutritional content.
The production method of preservative -free vessels, through raw materials such as high -gluten wheat flour, whole wheat flour, glutinous rice flour, complex enzyme preparation, malt extract, and vitamin C powder, combined with low temperature and long -time fermentation and fine baking process to extend the toast’s of toast The shelf life and improve the taste and nutritional value.
In the case of realizing chemical preservatives, the shelf life of the whole wheat toast is significantly extended, the risk of health is avoided, and the taste and nutritional balance of the toast is improved.
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food production, in particular to preservative-free whole-wheat toast with a long shelf life and a production method thereof. Background Art
[0002] In the current baked goods market, whole wheat toast, as a healthy food, is favored by consumers because it is rich in dietary fiber and multiple nutrients. However, the shelf life of traditional whole wheat toast is relatively short, and it often needs to rely on chemical preservatives to extend its shelf life. Although these chemical preservatives are effective, long-term intake may pose potential risks to human health, such as allergic reactions and affecting the balance of intestinal flora, thus limiting the widespread promotion of whole wheat toast and consumer acceptance.
[0003] During the production process of traditional whole wheat toast, there are often problems such as single formula, rough taste, and unbalanced nutrients. Although the addition of whole wheat flour increases dietary fiber, it may also make the toast taste too dry and hard, affecting consumers' eating experience. At the same time, in order to improve the taste, some manufacturers will add a lot of oil or sugar, which is not only not good for health, but may also affect the overall quality of the product. Therefore, how to extend the shelf life of whole wheat toast, improve its taste and enhance its nutritional value is an urgent problem that the industry needs to solve. For this reason, a preservative-free, long-shelf-life whole wheat toast and a production method thereof are proposed. Summary of the invention
[0004] 1. Technical issues to be solved
[0005] In view of the deficiencies of the prior art, the present invention provides a preservative-free whole-wheat toast with a long shelf life and a production method thereof to solve the problems raised in the above background technology.
[0006] (II) Technical solution
[0007] To achieve the above object, the present invention provides the following technical solution: a preservative-free whole wheat toast with a long shelf life, comprising: raw materials flour, sugar and auxiliary materials.
[0008] The raw flour includes: flour, whole wheat flour and butter. High-gluten wheat flour is selected as the basic flour to ensure that the dough has good elasticity and ductility, which is conducive to the formation of the structure of the toast.
[0009] The auxiliary materials include active dry yeast, glutinous rice flour and compound enzyme preparation.
[0010] The content of each ingredient is as follows:
[0011] Flour: 500-550 g.
[0012] Whole wheat flour: 250-300 g.
[0013] Sugar: 100-120 grams.
[0014] Active dry yeast: 15-17 g.
[0015] Glutinous rice flour: 10-12 grams.
[0016] Compound enzyme preparation: 10-12 grams.
[0017] Water: 250-300 g.
[0018] Butter: 90-120 g.
[0019] Preferably, glutinous rice flour is added to the flour, and the content is above 0.90%.
[0020] The content of whole wheat flour in the raw material flour is more than 22%.
[0021] The compound enzyme preparation is a combination of compound xylanase, glucose oxidase and alpha-amylase.
[0022] Preferably, 0.5-1 gram of vitamin C powder is added to the malt extract to enhance the antiseptic and antioxidant properties.
[0023] The extraction steps of the malt extract are as follows:
[0024] During the malt extraction process, low-temperature and long-time extraction technology is used to extract the crushed malt in an environment of 35-38°C for 30 minutes. This can improve the quality and yield of the extract, and maintain its natural flavor and color, so as to maximize the retention of the natural preservatives and antioxidants in the malt.
[0025] After extraction, the malt extract with an effective substance concentration of 3-5% is subjected to vacuum concentration treatment to remove excess water and concentrate the active ingredients to obtain a malt extract concentrate with a higher concentration. The malt extract concentrate has an effective substance concentration of 30-50%.
[0026] Before adding the malt extract concentrate to the dough, mix it thoroughly with the vitamin C powder to ensure that the vitamin C powder is evenly distributed in the dough, thereby further enhancing the preservative effect and antioxidant capacity of the whole wheat toast.
[0027] Preferably, the compound enzyme preparation is a combination of compound xylanase, glucose oxidase and α-amylase, and the combination of compound xylanase, glucose oxidase and α-amylase should be precisely proportioned to optimize the fermentation performance of the dough, improve the texture of the bread and extend the shelf life.
[0028] A method for producing whole wheat toast comprises the following steps:
[0029] S1: Dough making
[0030] Material preparation: Prepare the materials based on a preservative-free, long-shelf-life whole-wheat toast.
[0031] Pretreatment: Dissolve the yeast in a small amount of warm water and let it sit for 5-10 minutes to activate the yeast activity.
[0032] Mixing and stirring: Mix the activated yeast water with a small portion of flour and stir into a dough.
[0033] Fermentation of the dough: Place the dough in a sealed container and place it in a warm and constant environment to ferment for 2-3 hours, until the volume expands to twice its size and abundant honeycomb-like pores appear.
[0034] S2: Dough making
[0035] Mixing raw materials: Add whole wheat flour, pre-softened butter, glutinous rice flour, compound enzyme preparation, and appropriate amount of vinegar as a natural preservative and malt extract to enhance flavor and preservative effect into the dough, and mix well.
[0036] Mixing and kneading: Use a kitchen machine or knead by hand until the dough is smooth and elastic and can be stretched into a thin film.
[0037] S3: Toast forming
[0038] Forming operation: Divide the kneaded dough into small doughs of appropriate size, roll each small dough into a toast shape, make sure the surface is firm and free of bubbles, and then put it into a toast mold coated with a small amount of butter.
[0039] S4: Proofing
[0040] Environmental conditions: Place the toast mold in the proofing box, set the temperature to 32-34℃, the humidity to 75%-80%, and the proofing time to 30-40 minutes. By precisely controlling the proofing conditions, the dough can be further expanded to 80%-90% of the mold.
[0041] S5: Fermentation
[0042] Low temperature fermentation: Move the proofed toast mold into the refrigerator and ferment at -3 to 5℃ for 12-16 hours. Low temperature fermentation can slow down the activity of yeast, making the dough ferment more fully and taste better. It also helps to extend the shelf life of the toast. The low temperature and long time fermentation method can enhance the fermentation power of the dough, making the finished toast have a more delicate texture and unique flavor.
[0043] S6: Bake
[0044] Preheat the oven: Preheat the oven to 220℃ for the bottom and 200℃ for the top before baking.
[0045] Baking process: Place the toast mold in a preheated oven and bake for 30-35 minutes. During the baking process, you can adjust the oven temperature as needed to avoid burnt outside and raw inside.
[0046] S7: Packaging finished products
[0047] Quick cooling: Take the baked toast out of the mold and place it on the baking rack to quickly cool to room temperature.
[0048] Sealed packaging: Use food-grade sealed bags or containers to package the cooled toast, ensuring good sealing to reduce air contact and bacterial contamination. Use aseptic packaging technology to ensure that the toast is not contaminated by the outside world during the packaging process, further extending the shelf life, and use packaging materials with good air permeability to maintain the humidity balance inside the toast to prevent excessive drying or moisture.
[0049] Preferably, the dough is stirred during the production process until the gluten network is fully expanded.
[0050] The toast mould is preheated before use to a temperature of room temperature.
[0051] During the proofing process, the dough is sprayed with mist-like pure water on its surface to keep the dough moist and prevent the surface from drying out and cracking, which is beneficial to subsequent fermentation and baking.
[0052] The baking process is assisted by steam, which helps the bread crust to expand and color, so that the finished toast has a crispy crust and a soft interior.
[0053] The fermentation and proofing process are both in a constant temperature and humidity environment to ensure stable fermentation of the dough and avoid the influence of external environmental changes on the fermentation effect.
[0054] Preferably, after the baking operation, the toast is immediately taken out of the mold and placed on a cooling rack, and quickly cooled by an external air blowing mechanism to prevent the inside of the toast from being overheated and to maintain its optimal taste and shape.
[0055] Preferably, the dough is subjected to at least three cycles of stirring and standing during the stirring process, and is stood for a period of time after each stirring to allow the dough to fully relax, which is beneficial to the formation and expansion of the gluten network and allows the various raw materials to be fully integrated.
[0056] (III) Beneficial effects
[0057] Compared with the prior art, the present invention provides a preservative-free whole-wheat toast with a long shelf life and a production method thereof, which has the following beneficial effects:
[0058] 1. Vinegar and malt extract are added to the whole wheat toast of the present invention as natural preservative ingredients, and the added composite enzyme preparation can effectively inhibit the growth of microorganisms, and the shelf life is significantly extended without adding any chemical preservatives. At the same time, low-temperature fermentation can slow down the activity speed of yeast, so that the dough ferments more fully and has a better flavor, which also helps to extend the shelf life of toast, avoids the health risks that may be caused by traditional preservatives, and allows consumers to enjoy safer and healthier food.
[0059] 2. The present invention adds a proper amount of malt extract auxiliary material to the toast, which can delay the aging process of the toast and maintain its moisture and softness. The proper addition of butter also enriches the taste of the toast and increases the flavor of the toast.
[0060] 3. The whole wheat flour added in the present invention significantly increases the dietary fiber content of the toast, helps promote intestinal peristalsis, and improves the health of the digestive system. The glutinous rice flour and malt extract also make the nutritional ingredients more balanced, providing consumers with more comprehensive nutritional support. DETAILED DESCRIPTION
[0061] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.
[0062] Example 1: Classic version of preservative-free whole wheat toast
[0063] Raw material ratio:
[0064] Flour: 525g strong wheat flour
[0065] Whole wheat flour: 275 g
[0066] Sugar: 110 g
[0067] Active dry yeast: 16 g
[0068] Glutinous rice flour: 11g
[0069] Compound enzyme preparation: 11 grams
[0070] Water: 275 g
[0071] Butter: 105 g
[0072] Production method:
[0073] S1: Dough making
[0074] Material preparation: Prepare the materials based on a preservative-free, long-shelf-life whole-wheat toast.
[0075] Pretreatment: Dissolve the yeast in a small amount of warm water and let it sit for 5-10 minutes to activate the yeast activity.
[0076] Mixing and stirring: Mix the activated yeast water with a small portion of flour and stir into a dough.
[0077] Fermentation of the dough: Place the dough in a sealed container and place it in a warm and constant environment to ferment for 2-3 hours, until the volume expands to twice its size and abundant honeycomb-like pores appear.
[0078] S2: Dough making
[0079] Mixing raw materials: Add whole wheat flour, pre-softened butter, glutinous rice flour, compound enzyme preparation, and appropriate amount of vinegar as a natural preservative and malt extract for enhancing flavor and preservative effect into the dough, and mix well.
[0080] Mixing and kneading: Use a kitchen machine or knead by hand until the dough is smooth and elastic and can be stretched into a thin film.
[0081] S3: Toast forming
[0082] Forming operation: Divide the kneaded dough into small doughs of appropriate size, roll each small dough into a toast shape, make sure the surface is firm and free of bubbles, and then put it into a toast mold coated with a small amount of butter.
[0083] S4: Proofing
[0084] Environmental conditions: Place the toast mold in the proofing box, set the temperature to 32-34℃, the humidity to 75%-80%, and the proofing time to 30-40 minutes. By precisely controlling the proofing conditions, the dough can be further expanded to 80%-90% of the mold.
[0085] S5: Fermentation
[0086] Low temperature fermentation: Move the proofed toast mold into the refrigerator and ferment at -3 to 5°C for 12-16 hours. Low temperature fermentation can slow down the activity of yeast, making the dough ferment more fully and better in flavor. It also helps to extend the shelf life of the toast. The low temperature and long time fermentation method can enhance the fermentation power of the dough, making the finished toast have a more delicate texture and unique flavor.
[0087] S6: Bake
[0088] Preheat the oven: Preheat the oven to 220℃ for the bottom and 200℃ for the top before baking.
[0089] Baking process: Place the toast mold in a preheated oven and bake for 30-35 minutes. During the baking process, you can adjust the oven temperature as needed to avoid burnt outside and raw inside.
[0090] S7: Packaging finished products
[0091] Quick cooling: Take the baked toast out of the mold and place it on the baking rack to quickly cool to room temperature.
[0092] Airtight packaging: Use food-grade sealed bags or containers to package the cooled toast, ensuring that they are well sealed to reduce air contact and bacterial contamination.
[0093] Example 2: Low-sugar version of preservative-free whole-wheat toast
[0094] Raw material ratio:
[0095] Flour: 550 g
[0096] Whole wheat flour: 250 g
[0097] Sugar: 80 g
[0098] Active dry yeast: 15 g
[0099] Glutinous rice flour: 10g
[0100] Compound enzyme preparation: 12g
[0101] Water: 250 g
[0102] Butter: 90 g
[0103] Production method:
[0104] Similar to the classic version, but with less sugar in the raw material ratio. When making the dough, the amount of malt extract can be appropriately increased, about 15 grams, to compensate for the possible loss of flavor due to the reduction of sugar. Other steps remain unchanged.
[0105] Example 3: High-fiber version of preservative-free whole-wheat toast
[0106] Raw material ratio:
[0107] Flour: 500 grams of strong wheat flour.
[0108] Whole wheat flour: 300 grams, increase the proportion of whole wheat flour to increase the fiber content.
[0109] Sugar: 100 g
[0110] Active dry yeast: 17 g
[0111] Glutinous rice flour: 12g
[0112] Compound enzyme preparation: 10g
[0113] Water: 300g, increase water as needed to accommodate a higher proportion of whole wheat flour.
[0114] Butter: 120 grams, increase the amount of butter to improve the taste.
[0115] Production method:
[0116] The proportion of whole wheat flour is high, and the fermentation and proofing conditions of the dough remain unchanged. The low-temperature fermentation time is appropriately extended to 16 hours to fully develop the complex flavor of the dough and enhance the softening effect of the fiber. When baking, adjust the oven temperature and time to ensure that the inside of the toast is fully cooked and the crust is not too burnt.
[0117] In the above embodiment, glutinous rice flour is added to the flour of this scheme, and the content is more than 0.90%, and the content of whole wheat flour in the raw flour is 22%. The toast product of this scheme specifically adds glutinous rice flour and whole wheat flour, and optimizes the proportion of each component. The addition of glutinous rice flour helps to improve the texture and taste of the dough, making the toast softer and more delicate. The high content of more than 22% whole wheat flour retains the unique flavor and nutritional value of whole wheat, while avoiding the problem of rough taste caused by too much whole wheat flour.
[0118] Before adding the malt extract concentrate to the dough, mix it thoroughly with the vitamin C powder to ensure that the vitamin C powder is evenly distributed in the dough, thereby further enhancing the preservative effect and antioxidant capacity of the whole wheat toast.
[0119] The compound enzyme preparation is a combination of compound xylanase, glucose oxidase and α-amylase. These enzyme preparations can improve the fermentation performance of dough, optimize the texture of bread and extend the shelf life, while maintaining the unique flavor and nutritional value of whole wheat toast.
[0120] During the production process, the dough is stirred until the gluten network is fully expanded. Through the fine stirring and fermentation process, the gluten network in the dough is fully expanded, further improving the elasticity and softness of the toast.
[0121] The toast mold is preheated to room temperature before use.
[0122] During the proofing process, spray the surface of the dough with mist of pure water to keep the dough moist.
[0123] The baking process is assisted by steam.
[0124] The fermentation and proofing processes are both carried out in a constant temperature and humidity environment.
[0125] After the baking operation, the toast will be immediately taken out of the mold and placed on a cooling rack, and quickly cooled by an external blowing mechanism.
[0126] The dough undergoes at least three mixing-resting cycles during the mixing process.
[0127] This solution adopts a refined production process, including multiple mixing-resting cycles, constant temperature and humidity proofing and fermentation, and steam during baking. These measures can ensure the stability and fermentation effect of the dough and improve the quality consistency of the final product.
[0128] After the dough is made, it is placed in a refrigerator at -3 to 5°C for 24 hours. Through the cold fermentation technology, the fermentation power of the dough can be enhanced and its organizational structure can be improved, making the whole wheat toast have a more delicate texture and unique flavor. At the same time, cold fermentation also helps to extend the shelf life of the dough.
[0129] The present invention provides a preservative-free whole-wheat toast with a long shelf life and a production method thereof. By introducing a compound enzyme preparation as a key auxiliary material, the present invention successfully achieves a significant extension of the shelf life of whole-wheat toast without adding any chemical preservatives, and maintains its freshness and taste. At the same time, by optimizing the formula and production process, the present invention also significantly improves the dietary fiber content and nutritional balance of whole-wheat toast, providing consumers with a healthier and more delicious baked food choice.
[0130] The invention adopts a high-temperature rapid baking process, which can quickly kill microorganisms in the dough and reduce the risk of microbial contamination during subsequent storage. At the same time, the hard shell formed during the baking process can also prevent the invasion of external microorganisms to a certain extent.
[0131] The scheme of the present invention uses a compound enzyme preparation as one of the key auxiliary materials, and achieves a significant extension of the shelf life without adding any chemical preservatives. The compound enzyme preparation can effectively inhibit the growth of microorganisms, maintain the freshness and taste of toast, and avoid the health risks that may be caused by traditional preservatives, allowing consumers to enjoy safer and healthier food.
[0132] The addition of whole wheat flour significantly increases the dietary fiber content of toast, which helps promote intestinal peristalsis and improves digestive health. At the same time, the appropriate addition of glutinous rice flour and butter not only enriches the taste of toast, but also makes the nutrients more balanced, providing consumers with more comprehensive nutritional support.
[0133] The production method of the present invention ensures the stability and efficiency of the toast production process by finely controlling the conditions and time of each link such as dough preparation, dough mixing, toast forming, proofing, fermentation, and baking. In particular, in the proofing and fermentation stages, the temperature and humidity are precisely controlled to promote the full fermentation of the dough, making the finished toast softer, more elastic, and better in taste.
[0134] The whole wheat toast product of the present invention has no preservatives, a long shelf life, good taste and nutritional value, has stronger competitiveness in the market, and meets the needs of modern consumers for healthy, safe and delicious food;
[0135] This solution reduces the use of chemical preservatives, thereby reducing environmental pollution, and is in line with the green and environmentally friendly production concept. At the same time, its longer shelf life also helps to reduce food waste, promote the rational use of resources, and has positive significance for promoting the sustainable development of society.
[0136] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device.
[0137] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.
Claims
1. A preservative-free whole-wheat toast with a long shelf life, comprising: Raw materials: flour, sugar and auxiliary materials, characterized by: The raw material flour includes: flour, whole wheat flour and butter; The auxiliary materials include: active dry yeast, glutinous rice flour, vinegar, malt extract and compound enzyme preparation; The content of each ingredient is as follows: Flour: 500-550 g; Whole wheat flour: 250-300 g; Sugar: 100-120 g; Active dry yeast: 15-17 g; Glutinous rice flour: 10-12 g; Compound enzyme preparation: 10-12 g; Water: 250-300 g; Butter: 90-120 g; Vinegar: 2.5-5 g; Malt extract: 25-50 g.
2. The preservative-free whole wheat toast with a long shelf life according to claim 1, characterized in that: The flour is added with glutinous rice flour, the content of which is more than 0.90%; The content of whole wheat flour in the raw material flour is more than 22%.
3. The preservative-free whole wheat toast with a long shelf life according to claim 1, characterized in that: The compound enzyme preparation is a combination of compound xylanase, glucose oxidase and alpha-amylase.
4. The preservative-free whole-wheat toast with a long shelf life according to claim 1, characterized in that: 0.5-1 gram of vitamin C powder is added to the malt extract; The extraction steps of the malt extract are as follows: During the malt extraction process, low-temperature and long-time extraction technology is used to extract the crushed malt in an environment of 35-38°C for 30 minutes to maximize the retention of natural preservatives and antioxidants in the malt. After extraction, the malt extract is vacuum concentrated to remove excess water and concentrate the active ingredients to obtain a more concentrated malt extract concentrate.
5. A method for producing whole wheat toast, characterized in that: The following steps are involved: S1: Dough making Material preparation: preparing the required materials for the preservative-free whole-wheat toast with a long shelf life according to any one of claims 1 to 4; Pretreatment: Dissolve the yeast in a small amount of warm water and let it stand for 5-10 minutes to activate the yeast activity; Mixing and stirring: Mix the activated yeast water with a small amount of flour and stir to make a dough. Dough fermentation: Place the dough in a sealed container and place it in a warm and constant environment to ferment for 2-3 hours, until the volume expands to twice its size and abundant honeycomb-like pores appear; S2: Dough making Mixing raw materials: Add the remaining flour, whole wheat flour, pre-softened butter, glutinous rice flour, compound enzyme preparation, and appropriate amount of vinegar and malt extract to the dough, and mix well; Mixing and kneading: Use a kitchen machine or knead by hand until the dough is smooth and elastic and can be stretched into a thin film; S3: Toast forming Forming operation: Divide the kneaded dough into small doughs of appropriate size, roll each small dough into a toast shape, make sure the surface is firm and free of bubbles, and then put it into a toast mold with a small amount of butter; S4: Proofing Environmental conditions: Place the toast mold in the proofing box, set the temperature to 32-34°C, the humidity to 75%-80%, and the proofing time to 30-40 minutes; S5: Fermentation Low-temperature fermentation: Move the proofed toast mold into the refrigerator and ferment at -3 to 5°C for 12-16 hours; S6: Bake Preheat the oven: Preheat the oven to 220°C for the bottom and 200°C for the top before baking. Baking process: Place the toast mold in the preheated oven and bake for 30-35 minutes; S7: Packaging finished products Quick cooling: Take the baked toast out of the mold and place it on the grill to cool to room temperature; Airtight packaging: Use food-grade sealed bags or containers to package the cooled toast, ensuring that they are well sealed to reduce air contact and bacterial contamination.
6. The method for producing whole wheat toast according to claim 5, characterized in that: The dough is stirred during the production process until the gluten network is fully expanded; The toast mold is preheated before use to a temperature of room temperature; During the proofing process, the dough is sprayed with mist-like purified water to keep the dough moist; The baking process is assisted by steam; The fermentation and proofing processes are both in a constant temperature and humidity environment.
7. The method for producing whole wheat toast according to claim 5, characterized in that: After the baking operation, the toast is immediately taken out of the mold and placed on a cooling rack, and an external air blowing mechanism is used for rapid cooling.
8. The method for producing whole wheat toast according to claim 5, characterized in that: The dough undergoes at least three mixing-resting cycles during the mixing process.