Preparation method of milk flavor bread

Abstract

The invention discloses a preparation method of milk flavor bread. The preparation method comprises the following steps: S1, a dough preparation process: the prepared raw materials comprise the following components in percentage by mass: 38-40% of high gluten flour, 15-17% of sour dough, 11-12% of water, 0.6-0.8% of salt, 11-12% of white sugar, 0.9-1% of yeast, 12-13% of glycerol, 1-2% of eggs, 0.7-0.8% of an enzyme preparation, 0.7-0.8% of sorbitol, 0.7-0.8% of seaweed syrup, 0.7-0.8% of maltitol, 5-6% of butter, 0.3-0.4% of emulsified oil, 0.01-0.03% of carotene, 0.5-0.7% of milk flavor powder, 0.01-0.03% of milk flavor powder, 0.01-0.03% of calcium propionate and 0.02-0.04% of sorbic acid; the bread product prepared by the method is golden yellow in color, full in appearance and fine and uniform in internal tissue; and after long-term storage, the milk-flavor milk tea is soft in mouth feel, free of residue falling and rich in milk flavor, and is gradually popularized and favored in the market in all age groups such as teenagers and old people.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a method for preparing milk-flavored bread. Background Art

[0002] Bread is a convenient food that is becoming more and more popular in China. People's demand for convenient and quick bread products is also increasing. Existing bread has a strong sour taste, rough internal structure, uneven gaps, poor flavor and taste, short shelf life, and is not frost-resistant. It is also an unhealthy food with low protein, high fat and high sugar content. Summary of the invention

[0003] In view of this, the present invention provides a method for preparing milk-flavored bread. The bread product prepared by the present invention has a golden color, a full appearance, and a delicate and uniform internal structure; after long-term storage, it has a soft taste, does not fall apart, and has a strong milk flavor.

[0004] A method for preparing milk-flavored bread comprises the following steps: S1 dough preparation process: the prepared raw materials include, by mass, 38-40% high-gluten flour, 15-17% old dough, 11-12% water, 0.6-0.8% salt, 11-12% white sugar, 0.9-1% yeast, 12-13% glycerol, 1-2% egg, 0.7-0.8% enzyme preparation, 0.7-0.8% sorbitol, 0.7-0.8% trehalose syrup, 0.7-0.8% maltitol, 5-6% butter, 0.3-0.4% emulsified oil, 0.01-0.03% carotene, 0.5-0.7% milk-flavor powder, 0.01-0.03% milk flavor powder, 0.01-0.03% calcium propionate, and 0.02-0.04% sorbic acid.

[0005] In a further technical scheme, the following steps are included: in step S1, the prepared raw materials are put into a noodle mixer, the first time the dough is kneaded at a low speed for 100 to 240 seconds, and then the dough is kneaded at a high speed for 200 to 480 seconds, the second time the dough is kneaded at a low speed for 100 to 240 seconds, and then the dough is kneaded at a high speed for 200 to 480 seconds, and the high speed kneading time is twice the low speed kneading time; the dough is made to reach a state of sufficient gluten expansion, the dough surface is smooth, without any signs of breakage, and the dough feels soft and can be pulled into a uniform film; the dough temperature is controlled at 20 to 22°C; the room temperature is controlled at 18 to 22°C.

[0006] In a further technical scheme, the following steps are included: S2 dough fermentation process: the prepared dough is sent into a fermentation box for fermentation for 60 to 90 minutes. The fermentation time starts from the kneading of the dough. The temperature of the fermentation box is controlled at 20 to 22°C and the relative humidity is controlled at 80 to 90%.

[0007] In a further technical scheme, the following steps are included: S3 bread forming process: the fermented dough is put into an elevator, the elevator conveys the dough to a dough shaping machine, and then passes through the first dough pressing machine, the first dough rolling machine, the second dough rolling machine, the oil-coating conveyor, the third dough rolling machine, the first dough rolling and dough pressing integrated machine, the first dough stacking machine, the second dough rolling and dough pressing integrated machine, the second dough stacking machine, the third dough rolling and dough pressing integrated machine, the third dough stacking machine, the fourth dough rolling machine, the fourth dough rolling machine, the fifth dough rolling and dough pressing integrated machine, a splitter, a diverter, a four-roll conveyor, a gathering machine, a cutting table, and a plate-forming machine to form the final bread-shaped dough embryo, which is processed through 6 dough pressings, 9 dough rollings, 3 dough stackings, and 1 oil coating to make the bread crispy, soft and chewy.

[0008] In a further technical scheme, the following steps are included: in step S3, the first noodle rolling machine, the second noodle rolling machine, the oil-coated conveyor, the third noodle rolling machine, the first noodle rolling and pressing machine, the first noodle stacking machine, and the second noodle rolling and pressing machine are arranged in the first cold storage; the fourth noodle rolling machine, the fifth noodle rolling and pressing machine, the splitter, the diverter, the four-roll conveyor, the concentrator, and the cutting table are arranged in the second cold storage; the temperature of the first cold storage and the second cold storage is set to -10~-16℃ in summer, and the temperature of the first cold storage and the second cold storage is set to -4~-8℃ in winter, and the material temperature of the dough coming out of the second cold storage is controlled at 4~8℃.

[0009] In a further technical scheme, the following steps are included: S4 proofing process: the formed dough is placed in a proofing room for proofing, the temperature of the proofing room is controlled between 38~45℃, the humidity is maintained between 65~75%, and the proofing time is controlled between 2.0~2.5 hours.

[0010] In a further technical solution, the following steps are included: S5 baking process: putting the fermented dough into a tunnel furnace for baking, the baking temperature is controlled at 160°C~280°C, and the baking time is controlled between 10 and 25 minutes.

[0011] In a further technical solution, the following steps are included: S6 cooling and inner packaging process: the bread formed after baking is placed in a cooling tower system for cooling, the cooling time is 30 to 45 minutes, and then packaged.

[0012] The invention proposes a method for preparing milk flavored bread, which has the following beneficial effects compared with the prior art: The bread product prepared by the present invention has golden color, full appearance, fine and uniform internal structure; after long-term storage, it has a soft taste, does not fall off, and has a strong milky flavor.

[0013] The invention adopts high-gluten flour, and the protein content of the bread reaches more than 13.5%, and the gluten is strong. The 15-17% old dough fermentation technology is adopted. The "old dough" as a natural leavening agent is applied to baked products with many advantages. It has a positive impact on the nutritional characteristics of bread, and improves the specific volume of bread, improves the sensory characteristics of bread such as texture, flavor and taste; at the same time, it can also delay bread aging, extend the shelf life of the product, and inhibit the growth of harmful microorganisms. The most important function of yeast is fermentation, and it is rich in nutrition, improves digestion, and enhances immunity. Adding yeast is a supplement to the fermentation of old dough. Adding trehalose in the dough has the functions of preventing starch retrogradation and stabilizing protein.

[0014] In order to improve the antifreeze ability of dough, trehalose syrup, enzyme preparation and emulsified oil are added to the dough. Trehalose syrup has good water binding ability and can reduce the formation of ice crystals inside and outside cells. In addition, trehalose syrup is not very sweet, which can reduce the browning of the product during processing and effectively delay the aging and quality decline of bread. Enzyme preparations mainly play the role of enhancing the network structure of gluten protein and have the characteristics of natural, high efficiency and safety. Emulsified oil is a kind of additive commonly used in bread and other foods. It has amphiphilicity and can combine with different components in the dough to form a stable and uniform dispersion system to stabilize the bread structure. When emulsifiers are used in frozen dough, they can combine with proteins and starches in frozen dough, reduce the flow of water between gluten protein and starch, prevent starch aging, and improve the freeze-thaw stability of frozen dough, thereby improving the quality of frozen dough.

[0015] In order to prepare low-sugar healthy food, maltitol, sorbitol and glycerin are added to the dough as sweeteners without affecting the sweetness of the bread, so as to reduce the white sugar content. In order to extend the shelf life of the bread, it is not easy to breed bacteria, mold and yeast, not easy to deteriorate, and keep the original nutrition of the bread, sorbic acid and calcium propionate are added to the dough. In order to enhance the milky flavor of the bread, milk flavor powder and milk flavor powder are added to the dough.

[0016] 3. In the bread forming process of the present invention, after 6 times of pressing the dough, 9 times of rolling the dough, 3 times of stacking the dough, and 1 time of wrapping with oil, the bread is crispy, soft and chewy. The temperature of the fermentation process is controlled between 38 and 45°C. The yeast in the dough is most active in this temperature range and can produce more carbon dioxide, allowing the dough to fully expand. The humidity is usually maintained between 65 and 75%. A higher humidity can prevent the surface of the dough from drying out and avoid the formation of a hard crust that affects fermentation. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] The accompanying drawings constituting a part of the present invention are used to provide a further understanding of the present invention. The exemplary embodiments of the present invention and their descriptions are used to explain the present invention and do not constitute an improper limitation of the present invention. In the accompanying drawings: Figure 1 It is a schematic structural diagram of the bread forming and processing production line of the present invention. DETAILED DESCRIPTION

[0018] It should be noted that, in the absence of conflict, the embodiments of the present invention and the features in the embodiments can be combined with each other. The present invention will be described in detail below with reference to the accompanying drawings and in combination with the embodiments.

[0019] A preferred method for preparing milk-flavored bread of the present invention comprises the following steps: S1 dough preparation process: the prepared raw materials include, by mass, 5kg of high-gluten flour, 2kg of old dough, 1.5kg of water, 0.09kg of salt, 1.4kg of white sugar, 0.12kg of yeast, 1kg of glycerol, 0.2kg of egg, 0.1kg of enzyme preparation, 0.1kg of sorbitol, 0.1kg of trehalose syrup, 0.1kg of maltitol, 0.7kg of butter, 0.05kg of emulsified oil, 0.002kg of carotene, 0.08kg of milk-flavor powder, 0.003kg of milk flavor powder, 0.004kg of calcium propionate, and 0.005kg of sorbic acid. Put the prepared raw materials into a noodle mixer, knead the dough at a low speed for the first time for 100-240 seconds and then at a high speed for 200-480 seconds, knead the dough at a low speed for the second time for 100-240 seconds and then at a high speed for 200-480 seconds, and the high speed kneading time is twice the low speed kneading time; make the dough reach a state of sufficient gluten expansion, with a smooth surface without any break marks, soft to the touch, and can be pulled into a uniform film; the dough temperature is controlled at 20-22°C; the room temperature is controlled at 18-22°C.

[0020] The protein content of high-gluten flour reaches more than 13.5%, and it has strong gluten. "Old dough" as a natural leavening agent has many advantages when applied to baked products. It has a positive impact on the nutritional characteristics of bread, and increases the specific volume of bread, improves the sensory characteristics of bread such as texture, flavor and taste; at the same time, it can also delay bread aging, extend the shelf life of the product, and inhibit the growth of harmful microorganisms. The most important function of yeast is fermentation. It is rich in nutrition, improves digestion, and enhances immunity. Adding yeast is a supplement to the fermentation of old dough. Adding trehalose to the dough has the function of preventing starch retrogradation and stabilizing protein.

[0021] In order to improve the antifreeze ability of dough, trehalose syrup, enzyme preparation and emulsified oil are added to the dough. Trehalose syrup has good water binding ability and can reduce the formation of ice crystals inside and outside cells. In addition, trehalose syrup is not very sweet, which can reduce the browning of the product during processing and effectively delay the aging and quality decline of bread. Enzyme preparations mainly play the role of enhancing the network structure of gluten protein and have the characteristics of natural, high efficiency and safety. Emulsified oil is a kind of additive commonly used in bread and other foods. It has amphiphilicity and can combine with different components in the dough to form a stable and uniform dispersion system to stabilize the bread structure. When emulsifiers are used in frozen dough, they can combine with proteins and starches in frozen dough, reduce the flow of water between gluten protein and starch, prevent starch aging, and improve the freeze-thaw stability of frozen dough, thereby improving the quality of frozen dough.

[0022] In order to prepare low-sugar healthy food, maltitol, sorbitol and glycerin are added to the dough as sweeteners without affecting the sweetness of the bread, so as to reduce the white sugar content. In order to extend the shelf life of the bread, it is not easy to breed bacteria, mold and yeast, not easy to deteriorate, and keep the original nutrition of the bread, sorbic acid and calcium propionate are added to the dough. In order to enhance the milky flavor of the bread, milk flavor powder and milk flavor powder are added to the dough.

[0023] S2 dough fermentation process: send the prepared dough into the fermentation box for fermentation for 60 to 90 minutes. The fermentation time starts from the kneading of the dough. The temperature of the fermentation box is controlled at 20 to 22°C and the relative humidity is controlled at 80 to 90%.

[0024] like Figure 1As shown, S3 bread forming process: the fermented dough is put into the elevator 1, the elevator 1 conveys the dough to the dough shaping machine 2, and then passes through the first dough pressing machine 3, the first dough rolling machine 4, the second dough rolling machine 5, the oil-wrapping conveyor 6, the third dough rolling machine 7, the first dough rolling and dough pressing integrated machine 8, the first dough stacking machine 9, the second dough rolling and dough pressing integrated machine 10, the second dough stacking machine 11, the third dough rolling and dough pressing integrated machine 12, the third dough stacking machine 13, the fourth dough rolling and dough pressing integrated machine 14, the fourth dough rolling machine 15, the fifth dough rolling and dough pressing integrated machine 16, the dividing machine 17, the diverter 18, the one-out four-roll conveyor 19, the gathering machine 20, the cutting table 21, and the plate arranging machine 22 to form the final bread-shaped dough embryo, and after 6 dough pressings, 9 dough rollings, 3 dough stackings, and 1 oil wrapping, the bread is crispy, soft and chewy. Pressing the dough is to stretch and flatten the dough, and rolling the dough is to keep the surface of the dough smooth and flat, without lumps and obvious sticky feel. Rolling the dough is kneading the dough, and the force of pressing the dough is greater than the force of rolling the dough. Stacking the dough is to stack the dough layer by layer, and the number of layers of each stacking is preferably 3 to 4 layers, and 3 stackings can form 9 to 12 layers. The divider 17 is to cut the dough into 4 dough strips, and after being diverted by the diverter 18, it is cut into dough embryos by the one-out four-roll conveyor 19 and the concentrator 20 to the cutting table 21.

[0025] The first noodle rolling machine 4, the second noodle rolling machine 5, the oil-wrapped conveyor 6, the third noodle rolling machine 7, the first noodle rolling and pressing machine 8, the first noodle stacking machine 9, and the second noodle rolling and pressing machine 10 are arranged in the first cold storage 24; the fourth noodle rolling and pressing machine 14, the fourth noodle rolling machine 15, the fifth noodle rolling and pressing machine 16, the splitter 17, the diverter 18, the four-roll conveyor 19, the concentrator 20, and the cutting table 21 are arranged in the second cold storage 23; the temperature of the first cold storage 24 and the second cold storage 23 is set to -10~-16℃ in summer, and the temperature of the first cold storage 24 and the second cold storage 23 is set to -4~-8℃ in winter, and the material temperature of the dough coming out of the second cold storage 23 is controlled at 4~8℃.

[0026] S4 Proofing process: Place the formed dough into the proofing room for proofing. The temperature of the proofing room is controlled between 38~45℃, the humidity is maintained between 65~75%, and the proofing time is controlled between 2.0~2.5 hours. The proofing process temperature is controlled between 38~45℃. The yeast in the dough is most active in this temperature range and can produce more carbon dioxide, allowing the dough to fully expand. The humidity is usually maintained between 65~75%. Higher humidity can prevent the surface of the dough from drying out and avoid the formation of a hard crust that affects fermentation.

[0027] S5 baking process: put the fermented dough into the tunnel oven for baking. The baking temperature is controlled at 160℃~280℃ and the baking time is controlled between 10~25 minutes.

[0028] S6 Cooling and inner packaging process: The baked bread is placed in the cooling tower system for cooling for 30 to 45 minutes before packaging.

[0029] The bread product prepared by the present invention has golden color, full appearance, delicate and uniform internal structure; after long-term storage, it has a soft taste, does not fall apart, has a strong milk flavor, and is a high-protein, high-nutrition, low-fat, low-sugar healthy food, which is gradually popularized among teenagers, the elderly and other age groups and is favored by the market.

[0030] 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 method for preparing milk flavor bread, characterized in that: The following steps are involved: S1 dough preparation process: The prepared raw materials include 38~40% high-gluten flour, 15~17% old dough, 11~12% water, 0.6~0.8% salt, 11~12% white sugar, 0.9~1% yeast, 12~13% glycerol, 1~2% egg, 0.7~0.8% enzyme preparation, 0.7~0.8% sorbitol, 0.7~0.8%, trehalose syrup 0.7~0.8%, maltitol 0.7~0.8%, 5~6% butter, 0.3~0.4% emulsified oil, 0.01~0.03% carotene, 0.5~0.7% milk flavor powder, 0.01~0.03% milk flavor powder, 0.01~0.03% calcium propionate, and 0.02~0.04% sorbic acid.

2. The method for preparing milk flavor bread according to claim 1, characterized in that: The following steps are involved: In step S1, the prepared raw materials are put into a dough mixer, and the dough is kneaded at a low speed for 100 to 240 seconds for the first time, and then at a high speed for 200 to 480 seconds. The dough is kneaded at a low speed for 100 to 240 seconds for the second time, and then at a high speed for 200 to 480 seconds, and the high speed kneading time is twice the low speed kneading time. The dough is made to reach a state of sufficient gluten expansion, with a smooth surface, no crack marks, soft hand feel, and can be pulled into a uniform film. The dough temperature is controlled at 20 to 22° C.; and the room temperature is controlled at 18 to 22° C.

3. The method for preparing milk flavor bread according to claim 2, characterized in that: The following steps are involved: S2 dough fermentation process: send the prepared dough into the fermentation box for fermentation for 60 to 90 minutes. The fermentation time starts from the kneading of the dough. The temperature of the fermentation box is controlled at 20 to 22°C and the relative humidity is controlled at 80 to 90%.

4. The method for preparing milk flavor bread according to claim 3, characterized in that: The following steps are involved: S3 bread forming process: the fermented dough is placed in an elevator (1), the elevator (1) conveys the dough to a dough shaping machine (2), and then passes through a first dough pressing machine (3), a first dough rolling machine (4), a second dough rolling machine (5), an oil coating conveyor (6), a third dough rolling machine (7), a first dough rolling and dough pressing integrated machine (8), a first dough stacking machine (9), a second dough rolling and dough pressing integrated machine (10), a second dough stacking machine (11), a third dough rolling and dough pressing integrated machine (12), a third dough stacking machine (13), a fourth dough rolling and dough pressing integrated machine (14), a fourth dough rolling machine (15), a fifth dough rolling and dough pressing integrated machine (16), a dividing machine (17), a diverter (18), a four-roll conveyor (19), a gathering machine (20), a cutting table (21), and a plate arranging machine (22) to form a dough embryo in the final bread shape, and after six dough pressings, nine dough rollings, three dough stackings, and one oil coating, the bread is crispy, soft and chewy.

5. The method for preparing milk flavor bread according to claim 4, characterized in that: The following steps are involved: In step S3, the first noodle rolling machine (4), the second noodle rolling machine (5), the oil-wrapped conveyor (6), the third noodle rolling machine (7), the first noodle rolling and pressing integrated machine (8), the first noodle stacking machine (9), and the second noodle rolling and pressing integrated machine (10) are arranged in the first cold storage (24); the fourth noodle rolling and pressing integrated machine (14), the fourth noodle rolling machine (15), the fifth noodle rolling and pressing integrated machine (16), the splitter (17), the diverter (18), the one-outlet four-roll conveyor (19), the concentrator (20), and the cutting table (21) are arranged in the second cold storage (23); the temperature of the first cold storage (24) and the second cold storage (23) is set to -10 to -16°C in summer, and the temperature of the first cold storage (24) and the second cold storage (23) is set to -4 to -8°C in winter, and the temperature of the dough coming out of the second cold storage (23) is controlled to be 4 to 8°C.

6. The method for preparing milk flavor bread according to claim 5, characterized in that: The following steps are involved: S4 proofing process: put the formed dough into the proofing room for proofing. The temperature in the proofing room is controlled between 38~45℃, the humidity is maintained between 65~75%, and the proofing time is controlled between 2.0~2.5 hours.

7. The method for preparing milk flavor bread according to claim 6, characterized in that: The method comprises the following steps: S5 baking process: putting the fermented dough into a tunnel furnace for baking, wherein the baking temperature is controlled at 160° C. to 280° C., and the baking time is controlled at 10 to 25 minutes.

8. The method for preparing milk flavor bread according to claim 7, characterized in that: The following steps are involved: S6 Cooling and inner packaging process: The baked bread is placed in the cooling tower system for cooling for 30 to 45 minutes before packaging.

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