Novel laver toast bread and preparation method thereof

Abstract

The invention discloses novel laver toast bread and a preparation method thereof, and relates to the technical field of food processing. The novel laver toast bread is prepared from the following raw materials: wheat flour, laver flavor powder, sugar, salt, milk powder, yeast, eggs, water and butter. The laver fine powder is added into the toast bread, so that the aging condition of the toast bread can be effectively delayed.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a novel laver toast bread and a preparation method thereof. Background Art

[0002] Nori is one of the high-quality sources of protein. It contains a variety of amino acids needed by the human body and helps maintain the health and repair of body tissues. At the same time, nori is low in calories and is a good source of dietary fiber, which helps digestion and provides a long-lasting feeling of fullness. Nori is also rich in antioxidants, such as polyphenols and carotenoids, which help delay aging and reduce the risk of chronic diseases. Nori is also rich in iron, magnesium, manganese, potassium, sodium, calcium, iodine and other mineral elements needed by the human body. As a vegetarian iodine source, nori helps solve the flavor problem in a vegan diet. At the same time, nori is rich in vitamin A, vitamin C, vitamin K and a variety of B vitamins, which play an important role in protecting vision, immune system function and energy metabolism.

[0003] Bread is made of flour as the main raw material, with various auxiliary materials, yeast and water added to make dough, fermented and baked to make a food with a brown-yellow dry crust and an elastic sponge-like texture in the flesh. Many existing technologies combine seaweed and bread to improve the nutrition, functionality and health of bread.

[0004] Chinese patent CN103636702A discloses a new type of bread that has both traditional bread nutrients and the nutritional characteristics of Ulva. The bread product is light brown, full in appearance, smooth in surface, normal in volume, without cracks or deformation; the internal structure is uniformly spongy, delicate, soft, and elastic; it has a light Ulva fragrance and sweetness, no irritating odor, and good palatability. However, the invention simply adds Ulva to the bread, and does not study the texture and sensory indicators of the bread before and after adding Ulva.

[0005] Chinese patent CN102113531B discloses a kelp superfine powder nutritious bread and its preparation method. The invention mixes kelp superfine powder into flour, and the bread prepared not only has a strong kelp flavor, good color and taste, but also has good health care functions. The invention only studies the effect of kelp on the quality index of bread, and does not study whether other seaweed ingredients have the same effect.

[0006] In view of this, in order to solve the deficiencies of the prior art, the present invention provides a novel laver toast bread and a preparation method thereof. The novel laver toast bread prepared by the present invention not only has a delicate taste, but also has appropriate saltiness, which not only enriches the bread varieties, but also opens up a new way for the deep processing of laver. Summary of the invention

[0007] In view of this, the purpose of the present invention is to provide a new type of laver toast bread and a preparation method thereof, and to add laver powder to traditional bread to develop a new type of marine-flavored laver bread, which not only realizes the development and utilization of low-value laver resources, but also realizes the innovation of traditional noodle products in types and quality, which has positive significance for creating high value-added noodle products.

[0008] To achieve the above-mentioned object of the invention, the technical solution of the present invention is as follows:

[0009] On the one hand, the present invention provides a novel laver toast bread, and the raw materials for preparing the novel laver toast bread include wheat flour, laver refined powder, sugar, salt, milk powder, yeast, eggs, water and butter.

[0010] Preferably, the mass percentage of laver powder in the raw material is 0.51%-2.01%.

[0011] Further preferably, the mass percentage of laver powder in the raw material is 1.02%-2.01%.

[0012] More preferably, the mass percentage of laver powder in the raw material is 1.02%-1.52%.

[0013] Finally, preferably, the mass percentage of laver powder in the raw material is 1.02%.

[0014] Preferably, the particle size of the laver powder is 20-200 μm.

[0015] More preferably, the particle size of the laver powder is 50-200 μm.

[0016] More preferably, the particle size of the laver powder is 100-200 μm.

[0017] Finally, preferably, the particle size of the laver powder is 200 μm.

[0018] Preferably, the mass ratio of wheat flour, laver powder, sugar, salt, milk powder, yeast, eggs, water and butter in the raw materials is 80-120:1.4-2.7:10-30:0.5-2:1-5:0.5-2:5-20:40-60:5-20.

[0019] Further preferably, the mass ratio of wheat flour, laver powder, sugar, salt, milk powder, yeast, eggs, water and butter in the raw materials is 80-100:1.4-2:10-20:0.5-1:1-3:0.5-1:5-10:40-50:5-10.

[0020] More preferably, the mass ratio of wheat flour, laver powder, sugar, salt, milk powder, yeast, eggs, water and butter in the raw materials is 100:2:20:1:3:1:10:50:10.

[0021] On the other hand, the present invention provides a method for preparing the above-mentioned novel laver toast bread, comprising the following steps: uniformly mixing wheat flour, laver powder, sugar, salt, milk powder, yeast, eggs and water to form dough, then adding butter and continuing to mix until the dough can be pulled into a smooth film, allowing the dough to stand and relax, rolling the dough and relaxing it again, rolling it again and putting it into a toast mold, continuing to proof it, and then baking it.

[0022] Preferably, the wheat flour, laver powder, sugar, salt, milk powder, yeast, eggs and water are uniformly mixed to form a dough with 70% to 90% gluten.

[0023] Further preferably, the wheat flour, laver powder, sugar, salt, milk powder, yeast, eggs and water are evenly mixed to form a dough with 70% gluten.

[0024] Preferably, the standing time is 5-20 min.

[0025] More preferably, the standing time is 10 min.

[0026] Preferably, the relaxation time for each of the two relaxations is 10-30 minutes.

[0027] Further preferably, the relaxation time for each of the two relaxations is 20 minutes.

[0028] Preferably, the proofing state is 60-80%.

[0029] More preferably, the proofing state is 70%.

[0030] Preferably, the baking time is 30-45 minutes.

[0031] More preferably, the baking time is 38 minutes.

[0032] Preferably, the baking temperature is: 210-230°C for upper fire and 190-210°C for lower fire.

[0033] Further preferably, the baking temperature is: 220°C for upper fire and 200°C for lower fire.

[0034] The beneficial effects of the present invention are:

[0035] (1) The present invention adds laver powder to toast bread, which can effectively delay the aging of toast bread.

[0036] (2) The present invention limits the mass percentage of laver powder in the raw materials for preparing toast bread to 0.51%-2.01%, which can more effectively delay the aging of toast bread.

[0037] (3) The present invention adds laver powder with a particle size of 200 μm to toast bread, which can more effectively delay the aging of toast bread.

[0038] (4) When the mass percentage of laver powder is the same, the present invention limits the mass ratio of wheat flour, laver powder, sugar, salt, milk powder, yeast, eggs, water and butter in the raw materials for preparing toast bread to 100:2:20:1:3:1:10:50:10, which can more effectively delay the aging of toast bread. DETAILED DESCRIPTION

[0039] In order to make the technical means, creative features, purpose and efficacy of the present invention easy to understand, the present invention is further explained in conjunction with specific embodiments below, but the following embodiments are only preferred embodiments of the present invention, not all. Based on the embodiments in the implementation mode, other embodiments obtained by those skilled in the art without creative work all belong to the protection scope of the present invention. In the following embodiments, unless otherwise specified, the operating methods used are conventional operating methods, the equipment used are conventional equipment, and the equipment materials used in each embodiment are the same.

[0040] Kelp: Xiapu Fujian Dahai Food Co., Ltd.;

[0041] Laver: Fujian Yuanyang Algae Industry Co., Ltd., Dongshan City;

[0042] Ulva: Fujian Yuanyang Algae Industry Co., Ltd., Dongshan City;

[0043] Wheat flour: COFCO, Xiangxue strong flour.

[0044] Preparation process of refined flour:

[0045] Universal seaweed powder: Weigh appropriate amount of kelp / porphyra / Ulva, clean and drain, slice with a slicer, and spread on a plate; put the kelp / porphyra / Ulva into a freeze dryer, keep it at -30℃ for 3h, then increase the temperature to -10℃ for 6h, then increase the temperature to 10℃ for 6h, and finally keep it at 30℃ for 3h; put the freeze-dried kelp / porphyra / Ulva into a high-speed grinder and grind it, and then put it into a universal grinder and grind it.

[0046] Nano-grade seaweed powder: Put the freeze-dried kelp / porphyra / Ulva into a high-speed grinder and grind them. Then grind them in a universal grinder and then put them into a high-energy nano impact mill.

[0047] Example 1

[0048] Ingredients: 1000g wheat flour, 20g seaweed powder, 200g sugar, 10g salt, 30g milk powder, 10g yeast, 100g eggs, 500g water, 100g butter.

[0049] Preparation process: wheat flour, seaweed powder, sugar, salt, milk powder, yeast, eggs, and water are fully mixed and beaten until 70% of gluten is smooth, and then butter is added and beaten until a smooth film can be pulled out; take out and roll into a ball, let it stand for 10 minutes, and then divide it into 160g / piece and roll into a ball; after relaxing for 20 minutes, roll it once, and then relax for another 20 minutes and roll it again; put 6 doughs into a group and put them into a toast mold; put them into a proofing box to rise for 70%, and bake with a lid on for 38 minutes (oven temperature: top fire 220℃ bottom fire 200℃); let it stand and cool before slicing to obtain seaweed toast bread slices.

[0050] The mass percentage of laver powder in the raw material is 1.02%, and the particle size of the laver powder is 200 μm.

[0051] Example 2

[0052] The amount of laver powder in Example 1 was replaced from 20 g to 10 g, and the remaining raw materials and processes were the same as those in Example 1. The mass percentage of laver powder in the raw materials was 0.51%.

[0053] Example 3

[0054] The amount of laver powder in Example 1 was replaced from 20 g to 30 g, and the remaining raw materials and processes were the same as those in Example 1. The mass percentage of laver powder in the raw materials was 1.52%.

[0055] Example 4

[0056] The amount of laver powder in Example 1 was replaced from 20 g to 40 g, and the remaining raw materials and processes were the same as those in Example 1. The mass percentage of laver powder in the raw materials was 2.01%.

[0057] Example 5

[0058] The laver powder in Example 1 was replaced with laver powder with a particle size of 20 μm, and the remaining raw materials and processes were the same as those in Example 1.

[0059] Example 6

[0060] The laver powder in Example 1 was replaced with laver powder with a particle size of 100 μm, and the remaining raw materials and processes were the same as those in Example 1.

[0061] Example 7

[0062] The laver powder in Example 1 was replaced with laver powder with a particle size of 50 μm, and the remaining raw materials and processes were the same as in Example 1.

[0063] Example 8

[0064] Ingredients: 800g wheat flour, 14.63g seaweed powder, 100g sugar, 5g salt, 10g milk powder, 5g yeast, 50g egg, 400g water, 50g butter.

[0065] The preparation process is the same as that of Example 1.

[0066] The mass percentage of laver powder in the raw material is 1.02%, and the particle size of the laver powder is 200 μm.

[0067] Example 9

[0068] 1200g wheat flour, 26.69g seaweed powder, 300g sugar, 20g salt, 50g milk powder, 20g yeast, 200g eggs, 600g water, 200g butter.

[0069] The preparation process is the same as that of Example 1.

[0070] The mass percentage of laver powder in the raw material is 1.02%, and the particle size of the laver powder is 200 μm.

[0071] Comparative Example 1

[0072] Ingredients: 1000g wheat flour, 200g sugar, 10g salt, 30g milk powder, 10g yeast, 100g eggs, 500g water, 100g butter.

[0073] Traditional toast making process: wheat flour, sugar, salt, milk powder, yeast, eggs, and water are fully mixed and beaten until 70% of the gluten is smooth, then butter is added and beaten until a smooth film can be pulled out; take out and roll into a ball, let it stand for 10 minutes, then divide it into 160g / piece and roll into a ball; after relaxing for 20 minutes, roll it once, then relax for another 20 minutes and roll it again; put 6 doughs into a group and put them into toast molds; put them into a proofing box to rise for 70%, and bake with the lid on for 38 minutes (oven temperature: top fire 220℃ bottom fire 200℃); let it stand and cool before slicing to get traditional toast bread slices.

[0074] The laver powder was omitted from the raw materials, and the remaining raw materials and process were the same as those in Example 1.

[0075] Comparative Example 2

[0076] The laver powder in Example 1 was replaced with kelp powder of the same particle size, and the remaining raw materials and processes were the same as in Example 1.

[0077] Comparative Example 3

[0078] The laver powder in Example 5 was replaced with kelp powder of the same particle size, and the remaining raw materials and processes were the same as in Example 5.

[0079] Comparative Example 4

[0080] The laver powder in Example 1 was replaced with ulva powder of the same particle size, and the remaining raw materials and processes were the same as in Example 1.

[0081] Comparative Example 5

[0082] The laver powder in Example 5 was replaced with Ulva powder of the same particle size, and the remaining raw materials and processes were the same as in Example 5.

[0083] Results

[0084] 1. Texture analysis

[0085] 1.1 Materials and test methods

[0086] 1.1.1. Sample preparation and processing

[0087] The toast slices prepared in the examples and comparative examples were cut into block test samples of 3 cm×3 cm×1 mm after removing the bread crust around the slices before testing.

[0088] 1.1.2 TPA test

[0089] The texture of the samples was measured using a TA.XT.PLUS C texture analyzer from Stable Micro System, using the TPA36 program parameter settings, spherical probe, trigger force: 5g, pre-test speed: 1mm / s, test speed: 1mm / s, post-test speed: 1mm / s, target mode: deformation 50% or 60%, and the interval between two presses: 5s. Each test was repeated 6 times.

[0090] Aging determination method: Based on the hardness index detected by the texture analyzer, the hardness of the sample placed for one day (P1) and the hardness of the sample placed for three days (P2) under the same conditions are determined. The calculation formula is: Hardness = (P2-P1) / P1

[0091] 1.1.3 Data Analysis

[0092] The statistical software SPSS11.0 was used to analyze the experimental results.

[0093] 1.2 Test results

[0094] Table 1. Effect of seaweed flour on the texture of toast bread

[0095]

[0096]

[0097] It can be seen from Table 1 that adding laver powder in the process of preparing toast bread can effectively delay the aging of toast bread.

[0098] 2. Sensory index evaluation

[0099] 2.1 Evaluation steps

[0100] Seven food professionals who have received sensory training were invited to form an evaluation team to conduct sensory evaluation of seaweed toast in the sensory laboratory according to the sensory evaluation principles (Table 2). The average score of the seven assessors was used as the score for each indicator. The specific sensory evaluation process is as follows: first observe the overall fullness of the toast; then slowly tear the whole toast from the seam to evaluate the stringy feeling (if conditions permit, a separate piece of toast can also be prepared to evaluate the fullness and stringy feeling); cut the toast into slices with a thickness of 1.2 cm, first touch the surface of the toast slice with the back of the hand to evaluate the wetness, and then press the surface of the toast with your fingers to evaluate the resilience; observe the appearance of the toast slice, evaluate its color, tissue state, etc.; pick up the toast, put it close to the nose, and smell its wheat aroma and fermentation aroma, etc. There should be at least 30 seconds between sniffing the two samples; taste the toast to evaluate its taste and flavor. It is necessary to rinse the mouth with clean water between tasting the two samples, and there should be at least 30 seconds between tasting the two samples; the total number of samples evaluated each time shall not exceed 5, and the evaluation time shall not exceed 60 minutes.

[0101] Table 2. Sensory evaluation table of toast bread

[0102]

[0103]

[0104] 2.2 Evaluation Results

[0105] Table 3. Effect of seaweed powder on sensory indexes of toast bread

[0106]

[0107]

[0108] It can be seen from Table 3 that adding laver powder in the process of preparing toast bread can significantly increase the flavor and taste of bread and improve consumers' willingness to buy.

[0109] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A novel laver toast bread, characterized in that: The raw materials for preparing the novel laver toast bread include wheat flour, laver powder, sugar, salt, milk powder, yeast, eggs, water and butter.

2. The novel laver toast bread according to claim 1, characterized in that: The mass percentage of laver powder in the raw material is 0.51%-2.01%.

3. The novel laver toast bread according to claim 2, characterized in that: The mass percentage of laver powder in the raw material is 1.02%-2.01%.

4. The novel laver toast bread according to claim 3, characterized in that: The mass percentage of laver powder in the raw material is 1.02%-1.52%.

5. The novel laver toast bread according to claim 1, characterized in that: The particle size of the laver powder is 20-200 μm.

6. The novel laver toast bread according to claim 5, characterized in that: The particle size of the laver powder is 50-200 μm.

7. The novel laver toast bread according to claim 6, characterized in that: The particle size of the laver powder is 100-200 μm.

8. The novel laver toast bread according to claim 1, characterized in that: The mass ratio of wheat flour, laver powder, sugar, salt, milk powder, yeast, eggs, water and butter in the raw materials is 80-120:1.4-2.7:10-30:0.5-2:1-5:0.5-2:5-20:40-60:5-20.

9. The novel laver toast bread according to claim 8, characterized in that: The mass ratio of wheat flour, laver powder, sugar, salt, milk powder, yeast, eggs, water and butter in the raw materials is 80-100: 1.4-2: 10-20: 0.5-1: 1-3: 0.5-1: 5-10: 40-50: 5-10.

10. The method for preparing the novel laver toast bread according to any one of claims 1 to 9, characterized in that: The method comprises the following steps: mixing wheat flour, laver powder, sugar, salt, milk powder, yeast, eggs and water evenly to form dough, then adding butter and continuing to mix until the dough can be pulled into a smooth film, leaving the dough to stand and relax, rolling the dough and relaxing it again, rolling it again and putting it into a toast mold, continuing to let it rise, and then baking it; The seaweed powder, sugar, salt, milk powder, yeast, eggs and water are mixed evenly to form a dough with 70% to 90% gluten; The standing time is 5-20min; The relaxation time of each of the two relaxations is 10-30 minutes; The fermentation state is 60% to 80%; The baking time is 30-45 minutes; The baking temperature is: 210-230° C. for the upper fire and 190-210° C. for the bottom fire.

Images