Whole-wheat bread containing sea-buckthorn whole fruit powder and preparation method of whole-wheat bread

Abstract

The invention provides whole wheat bread containing sea-buckthorn whole fruit powder and a preparation method of the whole wheat bread, and belongs to the field of food processing. The wholewheat bread containing the sea-buckthorn fruit powder is prepared from the following raw materials: high gluten flour, wholewheat flour, warm water, milk, eggs, white granulated sugar, yeast powder, table salt, sea-buckthorn fruit powder and butter. According to the bread, a certain proportion of the whole wheat flour and the sea-buckthorn whole fruit powder are added into a common bread formula, the bread which is good in color, aroma and taste, large in specific volume and good in elasticity and has the unique flavor of sea-buckthorn is made, the satiety can be increased, the problem that the whole wheat bread is rough in taste is solved, and the taste of the whole wheat bread is improved. The variety and nutritional value of the bread are enriched, the requirements of people for nutritional and healthy food are met, meanwhile, a new thought is provided for development of sea-buckthorn related products, and the additional value of the sea-buckthorn industry is increased.

Description

Technical Field

[0001] The invention relates to the field of bread processing, in particular to whole-wheat bread containing whole seabuckthorn fruit powder and a preparation method thereof, and belongs to the field of food processing. Background Art

[0002] Bread is a food made from flour, yeast, water and other ingredients. It is usually baked and there are many types.

[0003] Ordinary bread usually uses ordinary flour that has been finely processed, and the bran and germ of wheat have been removed. It is mainly made of the endosperm part. The texture is relatively soft, the taste is delicate, and the color is lighter. Relatively low in fiber and certain nutrients, usually need to add additional nutrients to supplement. Whole wheat bread is usually made from whole wheat flour, that is, the whole grain of wheat (including bran, germ and endosperm) is ground into powder. In this way, the bread retains more nutrients and contains higher fiber, vitamins and minerals. The high fiber content of whole wheat bread helps digestion and maintain blood sugar stability, and is also good for cardiovascular health. The taste is relatively rough and the taste is single. With people's pursuit of healthy life, whole wheat bread as a healthy, low-fat, convenient and fast food, people's consumption demand is also gradually increasing.

[0004] Seabuckthorn is a natural food and medicine resource with high nutritional value. It contains rich active ingredients and has antioxidant and lipid-lowering functions. Seabuckthorn whole fruit powder is made from dried seabuckthorn fruit without oil extraction or seed removal. It is full of fruit and full of nutrition, with a unique flavor of seabuckthorn. It is rich in organic acids and tastes sour. Seabuckthorn whole fruit powder is used in multiple channels to improve the utilization rate of seabuckthorn whole fruit powder, promote the development and utilization of seabuckthorn resources, and increase the added value of the seabuckthorn industry.

[0005] In view of the above problems, the present invention adds a certain amount of sea buckthorn whole fruit powder to the whole wheat bread formula, which improves the rough and single taste of the whole wheat bread and increases the variety and nutritional value of the bread. Summary of the invention

[0006] The present invention provides a whole-wheat bread containing whole-fruit powder of seabuckthorn and a preparation method thereof, so as to produce a whole-wheat bread with good color, fragrance and taste, large specific volume and good elasticity, and unique flavor of seabuckthorn, which can not only increase satiety and improve the problem of rough taste of whole-wheat bread, but also enrich the types and nutritional value of bread, meet people's demand for nutritious and healthy food, and provide new ideas for the development of seabuckthorn related products, thereby increasing the added value of the seabuckthorn industry.

[0007] According to the technical method provided by the present invention, a whole-wheat bread containing seabuckthorn whole fruit powder includes the following components: 75 parts of high-gluten flour, 25 parts of whole-wheat flour, 40 parts of warm water, 10 parts of milk, 15 parts of whole egg liquid, 6-14 parts of white sugar, 1-3 parts of yeast powder, 4-12 parts of seabuckthorn whole fruit powder, 1 part of salt, and 7.5 parts of butter. The production steps are as follows:

[0008] 1. Prepare all the raw materials according to the weight percentage and mix the dry and wet materials evenly (except butter);

[0009] 2. Put the dry and wet ingredients into a dough mixer and mix evenly. Beat for 8 minutes. Add butter and continue stirring until a glove film appears.

[0010] 3. Take out the dough, knead it evenly and let it rise for 20 minutes. After exhausting the air, cut it into spherical bread dough, let it stand for 30 minutes, and put it in the freezer for later use.

[0011] 4. Before fermentation, take out the dough and let it rest for 20 minutes, then put it into the fermentation box to rise for 1 hour. Take out the bread dough and brush a layer of egg liquid on the surface;

[0012] 5. Bake in the oven at 180℃ for 15 minutes. Take out and cool to room temperature to get sea buckthorn whole fruit powder whole wheat bread. DETAILED DESCRIPTION

[0013] The present invention provides a whole wheat bread containing whole seabuckthorn fruit powder and a preparation method thereof. Those skilled in the art can refer to the content of this article and appropriately improve the process parameters to achieve the same. It should be particularly noted that all similar substitutions and modifications are obvious to those skilled in the art, and they are all considered to be included in the present invention. The method and application of the present invention have been described through preferred embodiments, and relevant personnel can obviously modify or appropriately change and combine the method and application of this article without departing from the content, spirit and scope of the present invention to implement and apply the technology of the present invention.

[0014] The present invention aims to provide a whole-wheat bread containing seabuckthorn whole fruit powder, comprising the following components: 75 parts of high-gluten flour, 25 parts of whole-wheat flour, 40 parts of warm water, 10 parts of milk, 15 parts of whole egg liquid, 6-14 parts of white sugar, 1-3 parts of yeast powder, 4-12 parts of seabuckthorn whole fruit powder, 1 part of salt, and 7.5 parts of butter. The production steps are as follows:

[0015] 1. Prepare all the raw materials according to the weight percentage and mix the dry and wet materials evenly (except butter);

[0016] 2. Put the dry and wet ingredients into a dough mixer and mix evenly. Beat for 8 minutes. Add butter and continue stirring until a glove film appears.

[0017] 3. Take out the dough, knead it evenly and let it rise for 20 minutes. After exhausting the air, cut it into spherical bread dough, let it stand for 30 minutes, and put it in the freezer for later use.

[0018] 4. Before fermentation, take out the dough and let it rest for 20 minutes, then put it into the fermentation box to rise for 1 hour. Take out the bread dough and brush a layer of egg liquid on the surface;

[0019] 5. Bake in the oven at 180℃ for 15 minutes. Take out and cool to room temperature to get sea buckthorn whole fruit powder whole wheat bread.

[0020] The preparation method of the whole seabuckthorn fruit powder in the bread formula is as follows:

[0021] (1) Weigh a certain amount of the maltodextrin and citric acid on a plate, add purified water to dissolve them, and stir to mix them evenly;

[0022] (2) Weigh a certain amount of the shaken seabuckthorn whole fruit puree, stir it evenly on the plate in (1) and place it in an electric heated air blast oven for hot air drying;

[0023] (3) The dried product obtained by hot air drying in the above step (2) is crushed and sieved by a high-speed Chinese medicine universal crusher to obtain sea buckthorn whole fruit powder.

[0024] The further preparation method of the seabuckthorn whole fruit puree is as follows:

[0025] (1) The selected and impure seabuckthorn fruits are placed in a -18°C freezer until use;

[0026] (2) Wash and remove impurities again before use, and then thaw;

[0027] (3) The juice is squeezed in a high-speed wall-breaking machine to prepare sea buckthorn whole fruit puree.

[0028] Further, the formula in step 1 is: 75 parts of high-gluten flour, 25 parts of whole wheat flour, 40 parts of warm water, 10 parts of milk, 15 parts of whole egg liquid, 8-12 parts of white sugar, 2-3 parts of yeast powder, 6-10 parts of sea buckthorn whole fruit powder, 1 part of salt, and 7.5 parts of butter.

[0029] Furthermore, in step 4, the fermentation box is set at a temperature of 30° C. and a relative humidity of 80%.

[0030] The present invention will be further described below in conjunction with embodiments:

[0031] Example 1 Preparation of whole wheat bread containing whole seabuckthorn fruit powder

[0032] Weigh 75 parts of high-gluten flour, 25 parts of whole wheat flour, 40 parts of warm water, 10 parts of milk, 15 parts of whole egg liquid, 12 parts of white sugar, 3 parts of yeast powder, 8 parts of sea buckthorn whole fruit powder, 1 part of salt, and 7.5 parts of butter for later use. Mix the dry materials except butter evenly and put them into a dough mixer, mix water, milk, and whole egg liquid and pour them into the dough mixer and stir for 8 minutes, add butter and continue stirring until a glove film appears; take out the dough, knead it evenly and let it rise for 20 minutes, then cut it into spherical bread dough after exhausting, let it stand for 30 minutes, and put it into the freezer of the refrigerator for later use; before fermentation, take out the dough, let it stand for 20 minutes, put it into the fermentation box for 1 hour, take out the bread dough and brush a layer of egg liquid on the surface; put it into the oven with both upper and lower fires at 180°C, bake for 15 minutes, take it out and cool it to room temperature to obtain sea buckthorn whole fruit powder whole wheat bread.

[0033] Example 2 Preparation of whole wheat bread containing whole seabuckthorn fruit powder

[0034] The difference from Example 1 is that the formula contains 6 parts of seabuckthorn whole fruit powder, 2 parts of yeast powder, and 8 parts of white sugar, and the other raw materials and production steps are the same.

[0035] Example 3 Preparation of whole wheat bread containing whole seabuckthorn fruit powder

[0036] The difference from Example 1 is that the formula contains 10 parts of seabuckthorn whole fruit powder, 2.5 parts of yeast powder, and 10 parts of white sugar, and the other raw materials and production steps are the same.

[0037] Comparative Example 1 Preparation of Ordinary Whole Wheat Bread

[0038] The difference from Example 1 is that the formula does not contain sea buckthorn whole fruit powder, and the other raw materials and production steps are the same.

[0039] Quality Analysis

[0040] 1. Specific volume

[0041] Determine according to the millet displacement method in bread of GB / T 20981-2007. Fill a fixed container with millet and put a known mass of bread into the fixed container so that the millet completely covers the bread. After shaking, use a ruler to scrape the millet flat and use a measuring cylinder to measure the volume of the remaining millet, which is the volume of the bread. After the bread is baked, let it cool completely at room temperature and measure the mass of the bread. Measure the specific volume three times and take the average value. Calculate the specific volume of bread according to the following formula.

[0042] P=V / m

[0043] Where: P is the specific volume of bread, unit is mL / g; V is the volume of bread, unit is mL; m is the mass of bread, unit is g.

[0044] 2. Texture

[0045] Cool the product and soften it, cut off the two ends, and cut 2cm thick slices for texture analysis. During the measurement, the TPA mode was used. Parameter settings: probe TVT N673020, the speed before, during and after the test was 1.0mm / s, 5.0mm / s, 5.0mm / s, compression degree 50%, and induction force 8g for measurement. Each sample was measured 3 times and the average value was taken. Hardness, elasticity, chewiness, and cohesion were used as evaluation indicators.

[0046] 3. Sensory evaluation

[0047] Ten students majoring in food were selected for sensory evaluation. According to the sensory scoring standard of GB / T 20981-2021 "General Rules for Bread Quality", the taste, smell, color and texture were scored, with a full score of 100.

[0048] Table 1 Quality analysis results of examples and comparative examples

[0049]

[0050] The smaller the hardness and chewiness, the softer the bread is, and the greater the elasticity and cohesion, the better the quality of the bread. From the above table, it can be seen that the whole-wheat bread (Examples 1-3) with added seabuckthorn whole fruit powder has less hardness and chewiness than ordinary whole-wheat bread, and more elasticity and cohesion than ordinary whole-wheat bread, indicating that the whole-wheat bread with added seabuckthorn whole fruit powder is softer. The proportion of seabuckthorn whole fruit powder added in Example 3 is relatively high, the seabuckthorn flavor is obvious, and the taste is slightly sour, so the sensory score is almost the same as that of ordinary whole-wheat bread, but the addition of seabuckthorn whole fruit powder in a moderate proportion (Examples 1-2) makes the whole-wheat bread have a better overall flavor and a higher sensory score. When 8 parts (by mass fraction) of seabuckthorn whole fruit powder are added to the formula, the sensory score of Example 1 is significantly higher than that of ordinary whole-wheat bread (Comparative Example 1), and its specific volume and elasticity are also significantly better than those of Comparative Example 1, indicating that the whole-wheat bread with added seabuckthorn whole fruit powder is softer than ordinary whole-wheat bread, and has better flavor and taste.

[0051] The whole wheat bread containing the whole seabuckthorn fruit powder obtained by the invention has a complete and full appearance, is glossy, has no collapse, has a uniform and elastic texture, has no cracks, has no rough taste, is sweet and suitable, does not stick to teeth, has a strong bread aroma, has a unique aroma of seabuckthorn, and has no peculiar smell. It has a large specific volume and good elasticity, and has wide practicality and operability.

[0052] The above description is only a preferred embodiment of the present invention and does not limit the present invention in any form. Although the present invention has been disclosed as a preferred embodiment as above, it is not used to limit the present invention. Any technician familiar with this profession can make some changes or modify the technical contents disclosed above into equivalent embodiments without departing from the scope of the technical solution of the present invention. However, any simple modification, equivalent change and modification made to the above embodiments according to the technical essence of the present invention without departing from the content of the technical solution of the present invention still fall within the scope of the technical solution of the present invention.

Claims

1. A whole-wheat bread containing seabuckthorn whole fruit powder, characterized in that: The sea buckthorn whole fruit powder whole wheat bread is composed of the following raw materials: 75 parts of high-gluten flour, 25 parts of whole wheat flour, 40 parts of warm water, 10 parts of milk, 15 parts of whole egg liquid, 6-14 parts of white sugar, 1-3 parts of yeast powder, 4-12 parts of sea buckthorn whole fruit powder, 1 part of salt, and 7.5 parts of butter.

2. The bread according to claim 1, characterized in that Add sea buckthorn whole fruit powder to the recipe.

3. The seabuckthorn whole fruit powder according to claim 2, characterized in that: The sea buckthorn whole fruit powder is prepared by drying the sea buckthorn whole fruit puree.

4. The sea buckthorn whole fruit puree according to claim 3, characterized in that: The following steps are involved: (1) The selected and impure seabuckthorn fruits are placed in a -18°C freezer until use; (2) Wash and remove impurities again before use, and then thaw; (3) The juice is squeezed in a high-speed wall-breaking machine to prepare sea buckthorn whole fruit puree.

5. The seabuckthorn whole fruit powder according to claim 2, characterized in that: The following steps are involved: (1) Weigh a certain amount of the maltodextrin and citric acid on a plate, add purified water to dissolve them, and stir to mix them evenly; (2) Weigh a certain amount of the shaken seabuckthorn whole fruit puree, stir it evenly on the plate in (1) and place it in an electric heated air blast oven for hot air drying; (3) The dried product obtained by hot air drying in the above step (2) is crushed and sieved by a high-speed Chinese medicine universal crusher to obtain sea buckthorn whole fruit powder.

6. The method for preparing whole-wheat bread containing whole seabuckthorn fruit powder according to claim 2, characterized in that: The following steps are involved: (1) Prepare all raw materials according to weight percentage and mix the dry materials and wet materials evenly (except butter); (2) Put the dry ingredients and wet ingredients into a dough mixer and mix them evenly. Beat for 8 minutes. Add butter and continue stirring until a glove film appears. (3) Take out the dough, knead it evenly and let it rise for 20 minutes, then cut it into spherical bread dough after exhausting the air, let it stand for 30 minutes, and put it in the freezer for later use; (4) Before fermentation, take out the dough and let it stand for 20 minutes, then put it into the fermentation box to rise for 1 hour. Take out the bread dough and brush a layer of egg liquid on the surface; (5) Bake in an oven at 180° C. for 15 minutes, then take out and cool to room temperature to obtain sea buckthorn whole fruit powder whole wheat bread.

7. The fermentation box according to claim 6 is set at a temperature of 30°C and a relative humidity of 80%.

8. The bread according to claim 1, characterized in that The white sugar is 8-12 parts, the yeast powder is 2-3 parts, and the sea buckthorn whole fruit powder is 6-10 parts.

9. Whole-wheat bread containing whole-fruit powder of seabuckthorn is prepared by using the method for preparing whole-wheat bread containing whole-fruit powder of seabuckthorn according to any one of claims 1 to 8.

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