Polygonatum sibiricum bread and preparation method thereof

Abstract

The invention provides rhizoma polygonati bread and a preparation method thereof. The rhizoma polygonati bread comprises the following raw materials in parts by weight: 30-40 parts of fresh rhizoma polygonati powder, 520-540 parts of high gluten wheat flour, 16-18 parts of fresh yeast, 60-80 parts of white granulated sugar, 5-7 parts of edible salt, 10-15 parts of milk powder, 200-240 parts of water, 60-80 parts of egg liquid, 10-15 parts of syrup, 15-20 parts of sorbitol, 5-6 parts of a compound enzyme preparation, 5-7 parts of shortening and 30-40 parts of butter. The fresh rhizoma polygonati powder is powder obtained by performing vacuum freeze drying on fresh rhizoma polygonati. Fresh rhizoma polygonati is subjected to freeze-drying treatment by utilizing a vacuum freeze-drying technology so as to preserve functional components such as rhizoma polygonati polysaccharide. The raw materials of the rhizoma polygonati bread are reasonable in component selection and dosage, so that more effective cost is reserved, the cost is lower, and the calorie of the rhizoma polygonati bread is reasonably controlled.

Description

Technical Field

[0001] The invention relates to the field of baked foods, in particular to polygonatum bread and a preparation method thereof. Background Art

[0002] Huangjing bread is a type of bread made with Huangjing, a traditional Chinese medicine, as one of the main ingredients. Huangjing is a plant with rich nutritional and medicinal value. Its roots are widely used in traditional Chinese medicine and have many functions such as nourishing yin and kidney, moistening lungs and relieving cough. In the process of making Huangjing bread, Huangjing powder or Huangjing extract is usually mixed with other ingredients and kneaded into the dough to give the bread a unique flavor and nutritional value.

[0003] However, in conventional polygonatum bread, polygonatum powder is made by directly crushing after natural air drying or crushing polygonatum after repeated steaming and drying. The method of directly crushing after natural air drying has a high loss of effective ingredients in polygonatum such as polygonatum polysaccharide and takes a long time, while the method of crushing after repeated steaming and drying has a long process and high cost. Summary of the invention

[0004] The main purpose of the present invention is to provide a polygonatum bread and a preparation method thereof, so as to solve the technical problem that it is difficult to simultaneously retain more effective ingredients and have low cost in the polygonatum bread.

[0005] To achieve the above object, the present invention provides a Huangjing bread, comprising the following raw materials in parts by weight:

[0006] 30-40 parts of fresh polygonatum powder, 520-540 parts of high-gluten wheat flour, 16-18 parts of fresh yeast, 60-80 parts of white granulated sugar, 5-7 parts of edible salt, 10-15 parts of milk powder, 200-240 parts of water, 60-80 parts of egg liquid, 10-15 parts of syrup, 15-20 parts of sorbitol, 5-6 parts of compound enzyme preparation, 5-7 parts of shortening and 30-40 parts of butter. The fresh polygonatum powder is powder obtained by vacuum freeze-drying fresh polygonatum.

[0007] According to the implementation mode of the present application, the following raw materials are included in parts by weight:

[0008] 35 parts of fresh Polygonatum odoratum powder, 530 parts of high-gluten wheat flour, 16 parts of fresh yeast, 60 parts of white granulated sugar, 6 parts of edible salt, 15 parts of milk powder, 240 parts of ice-water mixture, 60 parts of egg liquid, 13 parts of syrup, 20 parts of sorbitol, 6 parts of compound enzyme preparation, 5 parts of shortening and 40 parts of butter.

[0009] According to an embodiment of the present application, the water is an ice-water mixture.

[0010] According to an embodiment of the present application, the compound enzyme preparation includes at least α-amylase, xylanase and glucose oxidase.

[0011] The present application also provides a method for preparing the above-mentioned Polygonatum odoratum bread, comprising the following steps:

[0012] Clean fresh polygonatum sibiricum, slice it, dry it by vacuum freeze drying technology, and then grind it to obtain fresh polygonatum sibiricum powder.

[0013] Mix fresh Polygonatum odoratum powder and other raw materials, knead the dough, and beat the gluten until it has good ductility to obtain the dough.

[0014] The dough is relaxed at room temperature, cut into portions, and placed in bread molds for proofing.

[0015] The fermented dough is baked to obtain the polygonatum bread.

[0016] According to the implementation of the present application, in the step of mixing fresh Polygonatum odoratum powder and other raw materials, kneading the dough, and beating the gluten to a state of good ductility to obtain the dough:

[0017] Mix fresh Polygonatum powder and high-gluten wheat flour for 2-5 minutes, then add fresh yeast and continue stirring.

[0018] According to an embodiment of the present application, the relaxation time of the dough is 2 hours.

[0019] According to the embodiment of the present application, the steps of drying the polygonatum sibiricum slices using vacuum freeze drying technology include:

[0020] Prefreeze the Polygonatum sibiricum slices for 4-6 hours in advance, and dry them at a cold trap temperature of -50°C with the vacuum degree of the drying chamber adjusted to 1-7 Pa for 12-24 hours.

[0021] According to an embodiment of the present application, in the step of cutting the dough after relaxing it at room temperature and putting it into a bread mold for proofing, the proofing humidity is 70-90%, the proofing temperature is 37-40°C, and the proofing time is 1-2h.

[0022] According to the implementation manner of the present application, in the baking step: the baking temperature is 200-215° C. for the upper fire, 175-190° C. for the lower fire, and the baking time is 30-40 minutes.

[0023] In the above-mentioned Huangjing bread, fresh Huangjing is used, combined with high-gluten wheat flour and other raw materials to make Huangjing bread, and fresh Huangjing is freeze-dried using vacuum freeze-drying technology to preserve its functional ingredients such as Huangjing polysaccharides. Moreover, the incorporation of an appropriate amount of butter not only effectively improves the plasticity and extensibility of the dough, but also significantly delays the aging process of the bread. The selection and dosage of ingredients in the above-mentioned Huangjing bread raw materials are reasonable, so that more effective costs are retained, the cost is low, and the calories of Huangjing bread are rationally controlled. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on the structures shown in these drawings without paying creative work.

[0025] Figure 1 It is a flow chart of a method for preparing Huangjing bread according to one embodiment of the present application;

[0026] Figure 2 This is a real picture of the dough of Huangjing bread according to one embodiment of the present application;

[0027] Figure 3 This is a physical picture of Huangjing bread according to one embodiment of the present application;

[0028] Figure 4 This is a proportional picture of the Huangjing bread of this application.

[0029] The realization of the purpose, functional features and advantages of the present invention will be further explained in conjunction with the implementation methods and with reference to the accompanying drawings. DETAILED DESCRIPTION

[0030] The following will be combined with the drawings in 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 creative work are within the scope of protection of the present invention.

[0031] It should be noted that all directional indications (such as up, down, etc.) in the embodiments of the present invention are only used to explain the relative position relationship, movement status, etc. between the components under a certain specific posture (as shown in the accompanying drawings). If the specific posture changes, the directional indication will also change accordingly.

[0032] In addition, in the present invention, the descriptions such as "first", "second", etc. are only used for descriptive purposes and cannot be understood as indicating or implying their relative importance or implicitly indicating the number of the indicated technical features. Therefore, the features defined as "first" or "second" may explicitly or implicitly include at least one of the features.

[0033] Furthermore, the technical solutions between the various embodiments of the present invention may be combined with each other, but this must be based on the fact that they can be implemented by ordinary technicians in the field. When the combination of technical solutions is mutually contradictory or cannot be implemented, it should be deemed that such combination of technical solutions does not exist and is not within the scope of protection required by the present invention.

[0034] To achieve the above object, the present invention provides a Huangjing bread, comprising the following raw materials in parts by weight:

[0035] 30-40 parts of fresh polygonatum powder, 520-540 parts of high-gluten wheat flour, 16-18 parts of fresh yeast, 60-80 parts of white granulated sugar, 5-7 parts of edible salt, 10-15 parts of milk powder, 200-240 parts of water, 60-80 parts of egg liquid, 10-15 parts of syrup, 15-20 parts of sorbitol, 5-6 parts of compound enzyme preparation, 5-7 parts of shortening and 30-40 parts of butter. The fresh polygonatum powder is powder obtained by vacuum freeze-drying fresh polygonatum.

[0036] Fresh polygonatum powder is a powder obtained by vacuum freeze-drying fresh polygonatum, which contains more polygonatum polysaccharides. At the same time, compared with repeated steaming and drying, this method has a simpler process, so the production process is shorter and the cost is lower. The raw materials of this application can be purchased or homemade as needed, without special limitation. For example, the butter is Anchor butter.

[0037] The role and function of fresh yeast in bread making mainly include the following aspects:

[0038] Enhance the fluffiness of bread: Fresh yeast produces a large amount of carbon dioxide by breaking down the sugar in the dough. These gases are wrapped by gluten to form a unique honeycomb bubble structure of bread, which makes the bread larger in volume after baking and has a more delicate taste.

[0039] Strengthen gluten and increase flavor: The interaction between the carbon dioxide produced by fresh yeast and gluten can strengthen gluten and improve the elasticity and taste of bread. In addition, during the fermentation process, yeast will also decompose sugar to form carbon dioxide and alcohol, which constitute the unique fermentation flavor of bread. At the same time, it produces many volatile substances related to the flavor of bread, making the bread emit an attractive aroma.

[0040] Improve nutritional value: Fresh yeast is mainly composed of protein, containing up to 30%-40% protein and rich B vitamins. These ingredients are retained during the bread fermentation process, thereby increasing the nutritional content of the bread and providing rich nutrition for the human body.

[0041] Improve taste and texture: Fresh yeast can improve the taste and texture of food, making it more delicate and delicious. The fermentation of yeast makes the internal structure of bread loose and porous, and the taste is more fluffy and soft.

[0042] Extend shelf life: In some foods, fresh yeast can act as a stabilizer, helping to maintain the shape and structure of the food and extend its shelf life.

[0043] Fresh yeast is specifically selected for this application. The main differences between fresh yeast and dry yeast are water content, yeast activity, and fermentation capacity.

[0044] Fresh yeast: The water content is about 65%-70%, it is highly active and ferments quickly, and is suitable for occasions that require rapid fermentation. Fresh yeast has strong explosive power and can make bread softer and fluffier.

[0045] Dry yeast: The water content is less than 10%, the activity is low, but the stability is good, which is suitable for occasions that require long-term fermentation or stable fermentation effect. Dry yeast needs to be activated in advance, and the operation is relatively complicated.

[0046] In the applied Polygonatum odoratum bread, since the addition of fresh Polygonatum odoratum powder has an inhibitory effect on yeast, fresh yeast is added to improve the disadvantage of adding dry yeast in Polygonatum odoratum bread by utilizing the high activity of fresh yeast.

[0047] The main functions and effects of adding enzyme preparations when making bread include improving the rheological properties of dough, increasing fermentation efficiency, enhancing the sensory quality of bread, and delaying bread aging.

[0048] In some embodiments, the syrup is high fructose corn syrup.

[0049] In some embodiments, the milk powder is whole milk powder.

[0050] In the above-mentioned Polygonatum odoratum bread, fresh Polygonatum odoratum is used, combined with high-gluten wheat flour and other raw materials to make Polygonatum odoratum bread, and fresh Polygonatum odoratum is freeze-dried using vacuum freeze-drying technology to preserve its functional ingredients such as Polygonatum odoratum polysaccharides. Moreover, the incorporation of an appropriate amount of oil not only effectively improves the plasticity and extensibility of the dough, but also significantly delays the aging process of the bread. The selection and dosage of ingredients in the above-mentioned Polygonatum odoratum bread raw materials are reasonable, so that more effective costs are retained, the cost is low, and the calories of Polygonatum odoratum bread are rationally controlled. The above-mentioned Polygonatum odoratum bread caters to the contemporary trend of healthy eating, meets consumers' demand for both deliciousness and health, and at the same time achieves rational control of calorie intake.

[0051] In some embodiments, the following raw materials are included in parts by weight:

[0052] 35 parts of fresh Polygonatum odoratum powder, 530 parts of high-gluten wheat flour, 16 parts of fresh yeast, 60 parts of white granulated sugar, 6 parts of edible salt, 15 parts of milk powder, 240 parts of ice-water mixture, 60 parts of egg liquid, 13 parts of syrup, 20 parts of sorbitol, 6 parts of compound enzyme preparation, 5 parts of shortening and 40 parts of butter.

[0053] In some embodiments, the following raw materials are included in parts by weight:

[0054] 35 parts of fresh Polygonatum odoratum powder, 540 parts of high-gluten wheat flour, 18 parts of fresh yeast, 80 parts of white granulated sugar, 7 parts of edible salt, 10 parts of milk powder, 200 parts of ice-water mixture, 80 parts of egg liquid, 10 parts of syrup, 15 parts of sorbitol, 5 parts of compound enzyme preparation, 7 parts of shortening and 30 parts of butter.

[0055] In some embodiments, the water is an ice-water mixture.

[0056] The amount of the ice-water mixture is such that the total amount of water formed after the mixture is completely melted meets the requirements for the amount of water in the raw material. For example, when the fresh Polygonatum odoratum powder is 30-40 parts by mass, the total amount of water formed after the mixture is completely melted is 200-240 parts by mass.

[0057] The use of ice water mixture can effectively neutralize the heat generated by the friction between the dough and the dough kneading equipment during the kneading process, so that the dough can still maintain a relatively low temperature during the kneading process. At this time, the activity of the fresh yeast is low, and the dough does not rise, which prevents the dough from rising prematurely and is not conducive to dough shaping. In this way, the dough will rise before entering the bread mold, such as a toast box, and has a better shape.

[0058] In general, in the process of making bread, it is very important to control the temperature of the dough. Too high or too low a temperature will affect the fermentation and formation of the dough. Using ice water can effectively reduce the initial temperature of the dough and prevent the dough temperature from rising too quickly due to frictional heat during the mixing process. Especially in summer or when the ambient temperature is high, using ice water is particularly important because it can help maintain the stability and fermentation effect of the dough.

[0059] In addition, ice water can help slow down the activity of yeast and prevent the dough from fermenting too early. Yeast moves more slowly at lower temperatures, which can better control the fermentation process of the dough and ensure that the dough reaches the ideal fermentation state in the appropriate time.

[0060] According to an embodiment of the present application, the compound enzyme preparation includes at least α-amylase, xylanase and glucose oxidase.

[0061] The specific functions and mechanisms of different enzymes are as follows:

[0062] α-Amylase: This enzyme can degrade straight-chain and branched starch to produce α-maltose, which improves the freshness and elasticity of bread and delays aging.

[0063] Xylanase: By hydrolyzing pentosans, it increases the water solubility of non-starch polysaccharides, making the bread texture delicate. It also improves the mechanical stirring performance and oven rise of the dough.

[0064] Glucose oxidase: improves the strength and elasticity of gluten and improves the quality of flour.

[0065] Specifically, in the applied Polygonatum sibiricum bread, the addition of the compound enzyme preparation can alleviate the effect of loosening and aging of the bread texture caused by the addition of Polygonatum sibiricum. The α-amylase, xylanase and glucose oxidase therein can improve the texture of the bread, alleviate the aging of starch, and make the bread texture delicate.

[0066] In some embodiments, the compound enzyme preparation may also include other substances. Exemplarily, the compound enzyme preparation includes hydroxypropyl distarch phosphate, mono- and diglycerol fatty acid esters, calcium sulfate 9%, phospholipids, ammonium chloride, tricalcium phosphate 4%, sodium stearoyl lactylate 3%, vitamin C, α-amylase, phospholipase, maltogenic amylase, xylanase, glucose oxidase, and corn starch. For example, the compound enzyme preparation M101 produced by Fujian Hechuan Technology Co., Ltd.

[0067] The specific effects of this compound enzyme preparation include:

[0068] Improve the rheological properties of dough: Adding fungal amylase and xylanase can weaken the strength and tensile strength of the dough and improve the rheological properties of the dough; while adding glucose oxidase and glutamine transaminase can increase the gluten of the dough and improve the tensile strength of the dough.

[0069] Improve fermentation efficiency: α-amylase can speed up dough fermentation, shorten fermentation time, increase rapid expansion in the oven, improve the internal organizational structure of bread, and increase the specific volume of bread.

[0070] Enhance the sensory quality of bread: Fungal amylase, xylanase and glucose oxidase can effectively improve the baking quality of bread, increase the specific volume of bread, and improve the hardness and elasticity of bread.

[0071] Delaying bread aging: α-amylase breaks down amylopectin during the fermentation process, reducing the rate of starch coagulation and thus preventing the retrogradation of bread; cyclodextrin glucosyltransferase can reduce the hardening of bread during storage and delay the aging of bread.

[0072] The present application also provides a method for preparing the above-mentioned Polygonatum odoratum bread, comprising the following steps:

[0073] S100: Slice clean fresh polygonatum, dry it by vacuum freeze drying technology, and then crush it to obtain fresh polygonatum powder.

[0074] In this step, select suitable fresh polygonatum for cleaning. For example, in some embodiments, select fresh polygonatum that is three to five years old, has no insect pests, mildew, mechanical damage, is in a neat block, and is uniform in size. Remove the soil and roots on its surface, clean it, wipe off the moisture, and set it aside.

[0075] For example, the polygonatum is cut into 2 mm thick slices, which are then dried using vacuum freeze drying technology, and the dried polygonatum slices are crushed to obtain fresh polygonatum powder. The yield of the fresh polygonatum after vacuum freezing is about 32-36%.

[0076] The Pharmacopoeia of the People's Republic of China contains three varieties: Polygonatum sibiricum, Polygonatum multiflorum, and Polygonatum yunnanensis. They have pharmacological effects such as replenishing qi and nourishing yin, strengthening the spleen and kidney, moistening the lungs and strengthening tendons, enhancing immunity, lowering blood lipids, lowering blood sugar, and delaying aging. There are also many famous medical works that have medical records of Polygonatum sibiricum. It contains polysaccharides, flavonoids, saponins, alkaloids, anthrone, amino acids, and trace nutrients. It is a Chinese medicine with great development potential. It can be used as a medicine for disease treatment and as a food for nourishing and conditioning.

[0077] The applicant used four different methods to make powder from Polygonatum sibiricum, namely natural drying, hot air drying, vacuum drying and vacuum freeze drying, and detected the content of Polygonatum sibiricum polysaccharide in Polygonatum sibiricum powder prepared by various methods by sulfuric acid phenol colorimetry. As shown in Table 1, the test results show that the Polygonatum sibiricum polysaccharide content obtained by vacuum freeze drying technology is the highest.

[0078] Table 1 Polysaccharide content of different drying methods and polygonatum powder

[0079]

[0080] S200: Mix the fresh Polygonatum odoratum powder and other raw materials, and beat the gluten to a state with good ductility to obtain dough.

[0081] In this step, there is no specific requirement for the order in which the raw materials are added. Figure 2 As shown, as long as the various materials are mixed evenly and the dough has good ductility, it will be fine.

[0082] S300: The dough is relaxed at room temperature, cut into pieces, and placed in a bread mold to rise.

[0083] Dough relaxation at room temperature means letting the dough sit for a while after kneading so that it can relax naturally at room temperature, so that it can be better processed and fermented. The relaxation process has an important impact on the texture, taste and fermentation effect of the dough.

[0084] The relaxation process can provide a suitable environment for yeast to gradually activate and begin fermentation. Yeast absorbs nutrients in the dough and produces fermentation products such as carbon dioxide and alcohol, laying the foundation for the expansion and flavor formation of the dough. During the fermentation process, the relaxed dough can better withstand the gas produced by yeast due to the relaxation and reorganization of gluten, making the dough expand more evenly and fully.

[0085] In some embodiments, the dough is relaxed for 1-2 hours.

[0086] The size of the cut dough is selected according to the size of the bread mold so that the Huangjing bread formed by the subsequent baking of the dough fits the bread mold. In some embodiments, the cut dough is 135-145g / piece of dough. The nature and size of the bread mold are not specifically required, such as a toast box.

[0087] S400: baking the fermented dough to obtain the polygonatum bread.

[0088] In this step, the fermented dough is placed in a bread mold and put into a baking device, such as an oven, to bake to obtain the Huangjing bread. The Huangjing bread is then cut or not cut as needed and then bagged.

[0089] In some embodiments, in the step of mixing fresh Polygonatum odoratum powder with other raw materials, kneading the dough, and beating the gluten to a state of good ductility to obtain the dough:

[0090] Mix fresh Polygonatum powder and high-gluten wheat flour for 2-5 minutes, then add fresh yeast and continue stirring.

[0091] Exemplarily, the Polygonatum sibiricum powder and high-gluten wheat flour are slowly stirred for 2-5 minutes (more preferably 5 minutes), fresh yeast is added, and the mixture is slowly stirred for 2-5 minutes (more preferably 4 minutes), and then quickly stirred for 4-6 minutes (more preferably 4 minutes).

[0092] Polygonatum sibiricum powder and high-gluten wheat flour are premixed in advance to fully mix the Polygonatum sibiricum powder and high-gluten wheat flour, because Polygonatum sibiricum powder will affect the fermentation of yeast, and uniform mixing can slow down this phenomenon. Slow stirring is slow stirring, and the purpose is to evenly disperse the raw materials. Fast stirring is fast stirring, and the purpose is to accelerate the formation of gluten. The stirring speed of fast stirring is greater than the stirring speed of slow stirring, such as greater than about 100rpm. In some embodiments, the stirring speed of slow stirring is: 100-200rpm, and the stirring speed of fast stirring is: 200-400rpm.

[0093] In some specific embodiments, in the step of mixing fresh Polygonatum odoratum powder with other raw materials, kneading the dough, and beating the gluten to a state of good ductility to obtain the dough:

[0094] 1. Add sugar, sorbitol, salt, egg liquid, ice water and syrup and stir quickly for 2 minutes.

[0095] 2. Add high-gluten wheat flour, compound enzyme preparation, milk powder, and fresh Polygonatum odoratum powder, stir slowly for 2 minutes, then add fresh yeast, continue to stir slowly for 2 minutes, and then stir quickly for 4 minutes in the second stage.

[0096] 3. Add shortening and butter and stir slowly for 4 minutes, then stir quickly for 2 minutes.

[0097] In some embodiments, the dough is relaxed for 2 hours.

[0098] In some embodiments, the step of drying the polygonatum sibiricum slices using vacuum freeze drying technology comprises:

[0099] The Polygonatum sibiricum slices are pre-frozen for 4-6 hours (more preferably 6 hours) in advance, and dried at a cold trap temperature of -50°C with the vacuum degree of the drying chamber adjusted to 1-7 Pa (more preferably 7 Pa) for 12-24 hours (more preferably 24 hours).

[0100] In some embodiments, in the step of cutting the dough after relaxing it at room temperature and putting it into a bread mold for proofing, the dough proofing humidity is 70-90% (more preferably 80%), the proofing temperature is 37-40°C (more preferably 37°C), and the proofing time is 1-2h (more preferably 1.4h).

[0101] In some embodiments, in the baking step: the baking temperature of the dough is 200-215°C (more preferably 215°C) for the upper fire and 175-190°C (more preferably 175°C) for the lower fire, and the baking time is 30-40 minutes (more preferably 32 minutes).

[0102] The technical solution of the present application is described below in conjunction with specific embodiments.

[0103] Embodiment 1:

[0104] A low-fat polygonatum bread comprises the following raw materials in parts by weight: 100 kg of fresh polygonatum, 530 kg of high-gluten wheat flour, 16 kg of fresh yeast, 60 kg of white granulated sugar, 6 kg of edible salt, 15 kg of whole milk powder, 240 kg of ice-water mixture, 60 kg of egg liquid, 13 kg of fructose syrup, 20 kg of sorbitol, 6 kg of compound enzyme preparation, 5 kg of shortening and 40 kg of Anchor butter.

[0105] A method for preparing low-fat butter bread comprises the following steps:

[0106] A1: Purchase fresh Polygonatum sibiricum that is three to five years old, has no insect pests, mildew, mechanical damage, and is in neat blocks and uniform size. Remove the dirt, roots, and roots from the surface, clean it, wipe off the moisture, and set aside.

[0107] A2: Cut the polygonatum into 2mm thick slices and pre-freeze them for 6 hours. Dry them in a drying chamber at a cold trap temperature of -50°C with a vacuum degree of 7 Pa for 24 hours. Grind the vacuum freeze-dried polygonatum slices to obtain 35kg of fresh polygonatum powder for later use.

[0108] A3: Select the following raw materials according to the ratio: fresh Polygonatum odoratum powder, high-gluten wheat flour, fresh yeast, white sugar, edible salt, whole milk powder, ice-water mixture, egg liquid, fructose syrup, sorbitol, compound enzyme preparation, shortening, and Anchor butter.

[0109] A4: The materials are kneaded into dough. The Polygonatum sibiricum powder and high-gluten wheat flour are slowly stirred for 5 minutes, and then fresh yeast is added. The mixture is slowly stirred for 4 minutes, and then quickly stirred for 4 minutes. The gluten is beaten until it reaches the best ductility before being removed from the vat.

[0110] A5: Relax the dough at room temperature for 1 hour, then cut it into 6 pieces of dough, each weighing 135g. Put them into a toast box and let them rise for 1.4 hours at a humidity of 80% and a proofing temperature of 37°C.

[0111] A6: Put the proofed toast into the oven for baking at a temperature of 215°C for the upper fire and 175°C for the lower fire for 32 minutes. Cool to room temperature, cut into pieces, add deoxidizer and pack into bags to obtain low-fat Polygonatum odoratum bread.

[0112] Embodiment 2:

[0113] The invention discloses a low-fat polygonatum bread. The raw materials include the following parts by weight: 110 parts of fresh polygonatum, 540 parts of high-gluten wheat flour, 18 parts of fresh yeast, 80 parts of white granulated sugar, 7 parts of edible salt, 10 parts of whole milk powder, 200 parts of ice-water mixture, 80 parts of egg liquid, 10 parts of fructose syrup, 15 parts of sorbitol, 5 parts of compound enzyme preparation, 7 parts of shortening and 30 parts of Anchor butter.

[0114] A method for preparing low-fat butter bread comprises the following steps:

[0115] A1: Purchase fresh Polygonatum sibiricum that is three to five years old, has no insect pests, mildew, mechanical damage, and is in neat blocks and uniform size. Remove the dirt and roots from the surface, clean it, wipe off the moisture, and set aside.

[0116] A2: Cut the polygonatum into 2mm thick slices and pre-freeze them for 4 hours. Dry them at a cold trap temperature of -50℃ and adjust the vacuum degree of the drying chamber to 1pa for 12 hours. Grind the vacuum freeze-dried polygonatum slices to obtain 40kg fresh polygonatum powder for later use.

[0117] A3: Select the following raw materials according to the ratio: fresh Polygonatum odoratum powder, high-gluten wheat flour, fresh yeast, white sugar, edible salt, whole milk powder, ice-water mixture, egg liquid, fructose syrup, sorbitol, compound enzyme preparation, shortening, and Anchor butter.

[0118] A4: The materials are kneaded into dough. The Polygonatum sibiricum powder and high-gluten wheat flour are slowly stirred for 2 minutes, and then fresh yeast is added. The mixture is slowly stirred for another 2 minutes, and then quickly stirred for 6 minutes. The gluten is beaten until it reaches a state close to the best ductility before being removed from the vat.

[0119] A5: Relax the dough at room temperature for 2 hours, then cut it into 6 pieces of dough, each weighing 145g. Put them into a toast box and let them rise for 1 hour at a humidity of 70% and a proofing temperature of 39°C.

[0120] A6: Put the proofed toast into the oven for baking at 200°C for the upper fire and 185°C for the lower fire for 38 minutes. Cool to room temperature, cut into pieces, add deoxidizer and pack into bags to obtain low-fat Polygonatum odoratum bread.

[0121] Embodiment 3:

[0122] A low-fat polygonatum bread comprises the following raw materials in parts by weight: 100 kg of fresh polygonatum, 530 kg of high-gluten wheat flour, 16 kg of fresh yeast, 60 kg of white granulated sugar, 6 kg of edible salt, 15 kg of whole milk powder, 240 kg of ice-water mixture, 70 kg of egg liquid, 13 kg of fructose syrup, 20 kg of sorbitol, 6 kg of compound enzyme preparation, 6 kg of shortening and 30 kg of Anchor butter.

[0123] A method for preparing low-fat butter bread comprises the following steps:

[0124] A1: Purchase fresh Polygonatum sibiricum that is three to five years old, has no insect pests, mildew, mechanical damage, and is in neat blocks and uniform size. Remove the dirt, roots, and roots from the surface, clean it, wipe off the moisture, and set aside.

[0125] A2: Cut the polygonatum into 2mm thick slices and pre-freeze them for 5 hours. Dry them at a cold trap temperature of -50℃ and adjust the vacuum degree of the drying chamber to 3Pa for 16 hours. Grind the vacuum freeze-dried polygonatum slices to obtain 35kg of fresh polygonatum powder for later use.

[0126] A3: Select the following raw materials according to the ratio: fresh Polygonatum odoratum powder, high-gluten wheat flour, fresh yeast, white sugar, edible salt, whole milk powder, ice-water mixture, egg liquid, fructose syrup, sorbitol, compound enzyme preparation, shortening, and Anchor butter.

[0127] A4: The materials are kneaded into dough. The Polygonatum sibiricum powder and high-gluten wheat flour are slowly stirred for 3 minutes, and then fresh yeast is added. The mixture is slowly stirred for 3 minutes, and then quickly stirred for 3 minutes. The gluten is beaten until it reaches the best ductility before being removed from the vat.

[0128] A5: Relax the dough at room temperature for 1.4 hours, then cut it into 6 pieces of dough, each weighing 142g. Put them into a toast box and let them rise for 1.6 hours at a humidity of 85% and a proofing temperature of 38°C.

[0129] A6: Put the proofed toast into the oven for baking at 210℃ for upper fire and 178℃ for lower fire for 35 minutes. Cool to room temperature, cut into pieces, add deoxidizer and pack into bags to obtain low-fat Huangjing bread.

[0130] Embodiment 4:

[0131] A low-fat polygonatum bread, the raw materials include the following weight kg: 92kg fresh polygonatum, 540kg high-gluten wheat flour, 18kg fresh yeast, 70kg white granulated sugar, 7kg edible salt, 13kg whole milk powder, 220kg ice-water mixture, 80kg egg liquid, 10kg fructose syrup, 15kg sorbitol, 5kg compound enzyme preparation, 7kg shortening, and 35kg Anchor butter.

[0132] A method for preparing low-fat butter bread comprises the following steps:

[0133] A1: Purchase fresh Polygonatum sibiricum that is three to five years old, has no insect pests, mildew, mechanical damage, and is in neat blocks and uniform size. Remove the dirt, roots, and roots from the surface, clean it, wipe off the moisture, and set aside.

[0134] A2: Cut the polygonatum into 2mm thick slices and pre-freeze them for 4 hours. Dry them at a cold trap temperature of -50℃ and adjust the vacuum degree of the drying chamber to 5Pa for 18 hours. Grind the vacuum freeze-dried polygonatum slices to obtain 30kg fresh polygonatum powder for later use.

[0135] A3: Select the following raw materials according to the ratio: fresh Polygonatum odoratum powder, high-gluten wheat flour, fresh yeast, white sugar, edible salt, whole milk powder, ice-water mixture, egg liquid, fructose syrup, sorbitol, compound enzyme preparation, shortening, and Anchor butter.

[0136] A4: The materials are kneaded into dough. The Polygonatum sibiricum powder and high-gluten wheat flour are slowly stirred for 2.5 minutes, fresh yeast is added, and the mixture is slowly stirred for 4 minutes, followed by rapid stirring for 4 minutes. The gluten is beaten until it reaches the best ductility before being removed from the vat.

[0137] A5: Relax the dough at room temperature for 1.7 hours, then cut it into 6 pieces of dough, each weighing 138g. Put them into a toast box and let them rise for 2 hours at a humidity of 75% and a proofing temperature of 40°C.

[0138] A6: Put the proofed toast into the oven for baking at 205℃ for upper fire and 190℃ for lower fire for 40 minutes. Cool to room temperature, cut into pieces, add deoxidizer and pack into bags to obtain low-fat Huangjing bread.

[0139] Comparative Example 1:

[0140] A low-fat polygonatum bread comprises the following raw materials in parts by weight: 100 kg of fresh polygonatum, 530 kg of high-gluten wheat flour, 16 kg of fresh yeast, 60 kg of white granulated sugar, 6 kg of edible salt, 15 kg of whole milk powder, 240 kg of ice-water mixture, 60 kg of egg liquid, 13 kg of fructose syrup, 20 kg of sorbitol, 5 kg of shortening and 40 kg of Anchor butter.

[0141] A method for preparing low-fat butter bread comprises the following steps:

[0142] A1: Purchase fresh Polygonatum sibiricum that is three to five years old, has no insect pests, mildew, mechanical damage, and is in neat blocks and uniform size. Remove the dirt, roots, and roots from the surface, clean it, wipe off the moisture, and set aside.

[0143] A2: Cut the polygonatum into 2mm thick slices and pre-freeze them for 6 hours. Dry them in a drying chamber at a cold trap temperature of -50°C with a vacuum degree of 7 Pa for 24 hours. Grind the vacuum freeze-dried polygonatum slices to obtain 35kg of fresh polygonatum powder for later use.

[0144] A3: Select the following raw materials according to the ratio: fresh Polygonatum powder, high-gluten wheat flour, fresh yeast, white sugar, table salt, whole milk powder, ice-water mixture, egg liquid, high fructose syrup, sorbitol, shortening, and Anchor butter.

[0145] A4: The materials are kneaded into dough. The Polygonatum sibiricum powder and high-gluten wheat flour are slowly stirred for 5 minutes, and then fresh yeast is added. The mixture is slowly stirred for 4 minutes, and then quickly stirred for 4 minutes. The gluten is beaten until it reaches the best ductility before being removed from the vat.

[0146] A5: Relax the dough at room temperature for 10 minutes, then cut it into 6 pieces of dough, each weighing 135g. Put them into a toast box and let them rise for 1.4 hours at a humidity of 80% and a proofing temperature of 37°C.

[0147] A6: Put the proofed toast into the oven for baking at a temperature of 185°C for the upper fire and 165°C for the lower fire for 50 minutes. Cool to room temperature, cut into pieces, add deoxidizer and pack into bags to obtain low-fat Polygonatum odoratum bread.

[0148] The low-fat Polygonatum odoratum bread prepared in Examples 1 to 4 is as follows Figure 1 As shown, the low-fat Polygonatum bread prepared in Comparative Example 1 is as follows Figure 2 As shown in the figure, since the composite enzyme preparation was not added in Comparative Example 1, the low-fat Polygonatum cyrtonema bread had a rougher texture and larger pores than the low-fat Polygonatum cyrtonema bread with the composite enzyme preparation, which affected the appearance, and had a poorer taste, and the bread was easy to fall apart and aged faster.

[0149] The above technical solutions of the present invention are only preferred embodiments of the present invention, and the patent scope of the present invention is not limited thereto. All equivalent structural changes made by using the contents of the present invention specification and drawings under the technical concept of the present invention, or directly / indirectly applied in other related technical fields are included in the patent protection scope of the present invention.

Claims

1. A Huangjing bread, characterized in that: The invention comprises the following raw materials in parts by weight: 30-40 parts of fresh polygonatum powder, 520-540 parts of high-gluten wheat flour, 16-18 parts of fresh yeast, 60-80 parts of white granulated sugar, 5-7 parts of edible salt, 10-15 parts of milk powder, 200-240 parts of water, 60-80 parts of egg liquid, 10-15 parts of syrup, 15-20 parts of sorbitol, 5-6 parts of compound enzyme preparation, 5-7 parts of shortening and 30-40 parts of butter. The fresh polygonatum powder is powder obtained by vacuum freeze-drying fresh polygonatum.

2. The Huangjing bread according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 35 parts of fresh Polygonatum odoratum powder, 530 parts of high-gluten wheat flour, 16 parts of fresh yeast, 60 parts of white granulated sugar, 6 parts of edible salt, 15 parts of milk powder, 240 parts of ice-water mixture, 60 parts of egg liquid, 13 parts of syrup, 20 parts of sorbitol, 6 parts of compound enzyme preparation, 5 parts of shortening and 40 parts of butter.

3. The Huangjing bread according to claim 1, characterized in that: The water is an ice-water mixture.

4. The Huangjing bread according to claim 1, characterized in that: The compound enzyme preparation at least comprises α-amylase, xylanase and glucose oxidase.

5. A method for preparing the Huangjing bread as claimed in any one of claims 1 to 4, characterized in that: The following steps are involved: Slice clean fresh polygonatum, dry it by vacuum freeze drying technology, and then crush it to obtain fresh polygonatum powder; Mix fresh Polygonatum odoratum powder and other raw materials, knead the dough, and beat the gluten until it has good ductility to obtain dough; The dough is relaxed at room temperature, then cut into pieces and put into bread molds for proofing; The fermented dough is baked to obtain the polygonatum bread.

6. The method for preparing Huangjing bread according to claim 5, characterized in that: In the step of mixing fresh Polygonatum odoratum powder with other raw materials, kneading the dough, and beating the gluten to a state of good ductility to obtain the dough: Mix fresh Polygonatum powder and high-gluten wheat flour for 2-5 minutes, then add fresh yeast and continue stirring.

7. The method for preparing Huangjing bread according to claim 5, characterized in that: The dough was relaxed for 2 hours.

8. The method for preparing Huangjing bread according to claim 5, characterized in that: The steps of drying the polygonatum sibiricum slices using vacuum freeze drying technology include: Prefreeze the Polygonatum sibiricum slices for 4-6 hours in advance, and dry them at a cold trap temperature of -50°C with the vacuum degree of the drying chamber adjusted to 1-7 Pa for 12-24 hours.

9. The method for preparing Huangjing bread according to claim 5, characterized in that: In the step of relaxing the dough at room temperature, cutting the dough, and putting the dough into a bread mold for proofing, the proofing humidity is 70-90%, the proofing temperature is 37-40° C., and the proofing time is 1-2 hours.

10. The method for preparing Huangjing bread according to claim 6, characterized in that: In the baking step: the baking temperature is 200-215°C for upper fire, 175-190°C for lower fire, and the baking time is 30-40 minutes.

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