Bread with compound beer hop aroma and preparation method thereof

Abstract

The present invention relates to bread with a compound beer hop flavor and a preparation method thereof, belonging to the technical field of baked foods. The bread is prepared using raw materials comprising, by weight, 100 parts by weight of high-gluten flour, 15-20 parts by weight of compound beer hop fermentation liquid, 5-8 parts by weight of blueberries, 10-12 parts by weight of grapes, 8-10 parts by weight of first oats, 4-6 parts by weight of milk, 1.2-1.5 parts by weight of dry yeast, 6-8 parts by weight of white sugar, 1-1.2 parts by weight of table salt, 8-10 parts by weight of salt-free oil, and water, wherein the amount of water added is such that the total moisture content of the raw materials is adjusted to 45-50%. The present invention provides bread with a compound beer hop flavor and a preparation method thereof, which has a short fermentation cycle, more flavor substances, distinct characteristics, more comprehensive nutrients, and a longer shelf life.

Description

Technical Field

[0001] The invention relates to the technical field of baked foods, in particular to bread with a compound beer hop aroma and a preparation method thereof. Background Art

[0002] Bread is a common food in daily life. According to the raw materials, it can be divided into three categories: white bread, whole wheat bread and multi-grain bread; according to the purpose, it can be divided into two categories: staple bread and snack bread; according to the taste, it can be divided into four categories: soft bread, crispy bread, loose bread and hard bread.

[0003] Bread contains nutrients such as protein, fat, carbohydrates, a small amount of vitamins, and minerals such as calcium, potassium, magnesium, and zinc. It has a variety of flavors, is easy to digest and absorb, is convenient to eat, does not cause gastrointestinal damage, and is easy to carry. However, current bread flavors rely on artificial flavors or single yeast metabolites, resulting in a relatively fixed flavor. Conventional formulas also lack some natural antioxidants and dietary fiber, resulting in an incomplete nutritional profile and a short shelf life. Therefore, a new bread with a unique flavor is needed to meet this demand. Summary of the Invention

[0004] In order to solve the above technical problems, the present invention provides a composite beer hop flavored bread and a preparation method thereof.

[0005] In a first aspect, the present invention provides a bread with a compound beer hop aroma, wherein the bread is prepared from raw materials comprising the following components in parts by weight:

[0006] 100 parts by weight of high-gluten flour, 15-20 parts by weight of compound beer hop fermentation liquid, 5-8 parts by weight of blueberries, 10-12 parts by weight of grapes, 8-10 parts by weight of first oats, 4-6 parts by weight of milk, 1.2-1.5 parts by weight of dry yeast, 6-8 parts by weight of white sugar, 1-1.2 parts by weight of salt, 8-10 parts by weight of salt-free oil, and water, wherein the amount of water added is to adjust the total moisture content of the prepared raw materials to 45-50%.

[0007] The preparation method of the composite beer hop fermentation liquid comprises the following steps:

[0008] (1) secondly, mixing, crushing and extracting the oats and beer hop particles to obtain an extract;

[0009] (2) Inoculating the composite bacterial strain into the leaching solution for anaerobic fermentation to obtain anaerobic fermentation liquid;

[0010] (3) Adding white sugar to the anaerobic fermentation liquid and inoculating the mixed bacteria again for aerobic fermentation, taking the supernatant to obtain the composite beer hop fermentation liquid.

[0011] As a preferred technical solution of the present invention, in step (2), the composite bacterial species is a composite of yeast, lactic acid bacteria and other probiotics, and the other probiotics are selected from at least one of acetic acid bacteria, bifidobacterium and Lactobacillus acidophilus; the inoculation amount is 2-4% of the mass of the extract, the temperature of the anaerobic fermentation is 36±0.5°C, and the time is 24-28 h.

[0012] As a preferred technical solution of the present invention, in step (1), the extraction temperature is 80-90°C and the extraction time is 20-30 min.

[0013] As a preferred technical solution of the present invention, in step (3), the inoculation amount of the second inoculation is 1-2% of the mass of the anaerobic fermentation liquid, the temperature of the aerobic fermentation is 28±0.5°C, and the time is 45-50 h.

[0014] As a preferred technical solution of the present invention, the blueberry is freeze-dried blueberry powder, and / or the grape is grape puree.

[0015] In a second aspect, the present invention discloses a method for preparing bread as described in the first aspect, the method comprising the following steps:

[0016] S1: Mix high-gluten flour, first oats, milk, sugar, salt, compound beer hop fermentation liquid, grapes and water;

[0017] S2: Add softened oil in portions and continue mixing until the dough is fully expanded;

[0018] S3: primary fermentation, splitting and relaxation after fermentation;

[0019] S4: Wrap blueberries in the relaxed dough and allow it to ferment a second time;

[0020] S5: Baking and cooling.

[0021] As a preferred technical solution of the present invention, the grapes are first concentrated to a sugar content ≥ 32°Brix.

[0022] As a preferred technical solution of the present invention, the blueberry freeze-dried powder is first hydrolyzed by a composite enzyme, wherein the composite enzyme is a composite enzyme of pectinase and cellulase.

[0023] As a preferred technical solution of the present invention, the first oats are pre-gelatinized by mixing the first oats, part of milk and part of water and then pre-gelatinizing at 85±0.5°C for 15-30 minutes.

[0024] As a preferred technical solution of the present invention, in step S2, the temperature of the dough is ≤26°C.

[0025] As a preferred technical solution of the present invention, in step S3, the temperature of the primary fermentation is 28±0.5°C, the humidity is 75±5%RH, and the time is 60-100 min; the division is to divide into 100±1 g / piece, and the relaxation is carried out at room temperature, and the relaxation time is 20-30 min.

[0026] As a preferred technical solution of the present invention, the temperature of the secondary fermentation is 35±0.5°C, the humidity is 85±5%RH, and the time is 40-60 min.

[0027] As a preferred technical solution of the present invention, in step S5, the baking temperature is 200±0.5℃ for upper fire and 180±0.5℃ for lower fire, the steam volume is 3-5 s / time, the time is 18-20 min, and the baking is ended after the center temperature is ≥92℃, and the cooling is carried out by air cooling.

[0028] The technical solution provided by the embodiment of the present invention has the following advantages compared with the existing technology:

[0029] The invention provides a composite beer hop flavored bread and a preparation method thereof. The bread has a short fermentation cycle, more flavor substances, distinct characteristics, more comprehensive nutrients, and a longer shelf life. DETAILED DESCRIPTION

[0030] In order to more clearly understand the above-mentioned objectives, features and advantages of the present invention, the scheme of the present invention will be further described below. It should be noted that, in the absence of conflict, the embodiments of the present invention and the features therein can be combined with each other.

[0031] In the following description, many specific details are set forth to facilitate a full understanding of the present invention, but the present invention may also be implemented in other ways different from those described herein; it is obvious that the embodiments in the specification are only part of the embodiments of the present invention, rather than all the embodiments.

[0032] Current flavored breads suffer from the disadvantages of having a relatively monotonous flavor that lacks appeal, lacking a comprehensive nutritional profile, and having a long fermentation cycle but a short shelf life. Therefore, the present invention provides a bread with a compound beer hop flavor and a method for preparing the same, which has a shorter fermentation cycle, a richer flavor profile, distinct characteristics, a more comprehensive nutritional profile, and a longer shelf life.

[0033] In a first aspect, the present invention provides a bread with a compound beer hop aroma, wherein the bread is prepared from raw materials comprising the following components in parts by weight:

[0034] 100 parts by weight of high-gluten flour, 15-20 parts by weight of compound beer hop fermentation liquid, 5-8 parts by weight of blueberries, 10-12 parts by weight of grapes, 8-10 parts by weight of first oats, 4-6 parts by weight of milk, 1.2-1.5 parts by weight of dry yeast, 6-8 parts by weight of white sugar, 1-1.2 parts by weight of salt, 8-10 parts by weight of salt-free oil, and water, wherein the amount of water added is to adjust the total moisture content of the prepared raw materials to 45-50%.

[0035] The bread provided by the present invention incorporates blueberries, grapes, and a first oat, thereby enhancing the bread's flavor while also increasing the bread's nutritional content and dietary fiber. In the present invention, the introduction of blueberries can introduce anthocyanins, enhancing a certain antioxidant effect. The introduction of grapes can serve as a natural sugar source and also thicken the pectin. The introduction of the first oat can also increase a certain amount of dietary fiber and optimize the dough's water retention during the preparation process.

[0036] The 15-20 parts by weight of the compound beer hop fermentation liquid can be 16 parts by weight, 17 parts by weight, 18 parts by weight, 19 parts by weight, etc.

[0037] The 5-8 parts by weight of blueberries can be 5.5 parts by weight, 6 parts by weight, 6.8 parts by weight, 7 parts by weight, 7.5 parts by weight, etc.

[0038] The 10-12 parts by weight of grapes can be 10.5 parts by weight, 10.8 parts by weight, 11 parts by weight, 11.5 parts by weight, etc.

[0039] The 8-10 parts by weight of the first oats can be 8.5 parts by weight, 9 parts by weight, 9.2 parts by weight, 9.5 parts by weight, etc.

[0040] The 4-6 parts by weight of milk can be 4.5 parts by weight, 4.8 parts by weight, 5 parts by weight, 5.5 parts by weight, etc.

[0041] The 1.2-1.5 parts by weight of dry yeast can be 1.3 parts by weight, 1.4 parts by weight, etc.

[0042] The 6-8 parts by weight of white granulated sugar can be 6.5 parts by weight, 6.8 parts by weight, 7 parts by weight, 7.5 parts by weight, etc.

[0043] The 1-1.2 parts by weight of table salt can be 1.05 parts by weight, 1.1 parts by weight, 1.15 parts by weight, etc.

[0044] The 8-10 parts by weight of the salt-free fat can be 8.5 parts by weight, 8.8 parts by weight, 9 parts by weight, 9.5 parts by weight, etc.

[0045] The total moisture content of 45-50% can be 46%, 47%, 48%, 49%, etc.

[0046] The preparation method of the composite beer hop fermentation liquid comprises the following steps:

[0047] (1) secondly, mixing, crushing and extracting the oats and beer hop particles to obtain an extract;

[0048] (2) Inoculating the composite bacterial strain into the leaching solution for anaerobic fermentation to obtain anaerobic fermentation liquid;

[0049] (3) Adding white sugar to the anaerobic fermentation liquid and inoculating the mixed bacteria again for aerobic fermentation, taking the supernatant to obtain the composite beer hop fermentation liquid.

[0050] In step (2), the composite bacterial species is a composite of yeast (Saccharomyces cerevisiae), lactic acid bacteria (Lactobacillus plantarum) and other probiotics, and the other probiotics are selected from at least one of acetic acid bacteria (Acetobacter spp), Bifidobacterium and Lactobacillus acidophilus.

[0051] In the present invention, the first oats and the second oats are used only for distinction.

[0052] As a preferred technical solution of the present invention, the inoculation amount is 2-4% of the mass of the leachate, for example, it can be 2.5%, 3%, 3.5%, etc., the temperature of the anaerobic fermentation is 36±0.5°C, and the time is 24-28 h, for example, it can be 25 h, 26 h, 27 h, etc.

[0053] As a preferred technical solution of the present invention, in step (1), the extraction temperature is 80-90°C, for example, 81°C, 82°C, 83°C, 84°C, 85°C, 86°C, 87°C, 88°C, 89°C, etc., and the extraction time is 20-30 min, for example, 21 min, 22 min, 23 min, 24 min, 25 min, 26 min, 27 min, 28 min, 29 min, etc.

[0054] As a preferred technical solution of the present invention, in the composite bacteria, the mass ratio of the yeast, lactic acid bacteria and other probiotics is 6-7:2-3:0.5-1.5, for example, it can be 7:2:1, 6:3:1, etc.

[0055] As a preferred technical solution of the present invention, the other probiotics are a combination of acetic acid bacteria, bifidobacterium and Lactobacillus acidophilus, and the mass ratio of acetic acid bacteria, bifidobacterium and Lactobacillus acidophilus is 3-4:3-4:3-4, for example, it can be 4:3:3, 3:4:3, 3:3:4, etc.

[0056] As a preferred technical solution of the present invention, in step (3), the inoculation amount of the re-inoculation is 1-2% of the mass of the anaerobic fermentation liquid, for example, it can be 1.2%, 1.5%, 1.8%, etc., the temperature of the aerobic fermentation is 28±0.5°C, and the time is 45-50 h, for example, it can be 46 h, 47 h, 48 h, 49 h, etc.

[0057] As a specific embodiment of the present invention, the preparation method of the composite beer hop fermentation liquid comprises the following steps:

[0058] (1) The second oat and beer hops (humulone content ≥ 8%) particles were mixed in a mass ratio of 5:45, crushed, and extracted at 80-90°C for 20-30 min to obtain an extract;

[0059] (2) The extract was inoculated with 2% of the composite bacteria and subjected to anaerobic fermentation at 36±0.5℃ for 24 h to obtain an anaerobic fermentation liquid with a pH of 3.8-4.0;

[0060] (3) Add 5% of the weight of white sugar to the anaerobic fermentation liquid, mix it and inoculate 1.5% of the composite bacteria again for aerobic fermentation at 28±0.5℃ for 48 hours. Take the supernatant (alcohol content ≤0.5%vol), sterilize and package it to obtain the composite beer hop fermentation liquid with a pH value of 4.2-4.5.

[0061] In the present invention, by using the extract of hops and second oats as fermentation substrates, and simultaneously introducing lactic acid bacteria, yeast, and other probiotics for staged fermentation, the fermentation time can be shortened, and an active fermentation liquid is obtained. The active fermentation liquid contains a large amount of flavor substances such as sourness and aroma, which can not only give the bread a unique bitter aroma and increase the layered and refreshing feeling of the bread, but also give the bread a certain antibacterial property, inhibit the growth of miscellaneous bacteria and spoilage bacteria, and ensure that the bread has a longer shelf life. Specifically:

[0062] i. Role of Oats: The present invention introduces oat extract as part of the fermentation substrate. The introduction of oats not only provides a nutrient source of carbohydrates, dietary fiber, and protein for microbial fermentation, but also produces a large amount of organic acids (such as lactic acid) during the fermentation process. This can buffer pH changes during the fermentation process and continuously provide a suitable fermentation pH environment for continued fermentation of lactic acid bacteria. Furthermore, the acidic environment created can promote the activity of yeast, thereby improving the fermentation efficiency of yeast and shortening the overall fermentation time, allowing the composite beer hop fermentation liquid provided by the present invention to complete fermentation in a shorter time. The acidic environment created can also further inhibit the growth and reproduction of spoilage bacteria.

[0063] ii. The role of compound strains:

[0064] The present invention simultaneously uses yeast, lactic acid bacteria and other probiotics to treat the extract of hops and second oats: the organic acids such as lactic acid and acetic acid produced by the symbiotic metabolism of yeast and lactic acid bacteria can form the sour taste of bread, while the esters and alcohols produced by the yeast metabolism can provide the bread with a certain wine aroma and other flavors. Acetic acid bacteria can participate in metabolism during long-term fermentation, and the trace amounts of acetic acid and lactic acid produced can jointly increase the acidity and refreshing feeling of the bread. That is, lactic acid bacteria and acetic acid bacteria can contribute a certain sour taste, while the introduction of bifidobacteria and Lactobacillus acidophilus can promote the health of intestinal flora and increase the complex flavors of the bread, such as fruity or milky aromas.

[0065] The acidic environment generated by the metabolism of several bacteria in the composite strain introduced by the present invention can promote the maintenance of yeast activity, while the metabolic products of the yeast can provide protection for the fermentation environment of lactic acid bacteria. Therefore, the composite strain introduced by the present invention can improve fermentation efficiency and shorten the overall fermentation time;

[0066] The metabolites of the composite bacteria introduced in the present invention are based on organic acids, which can not only make the fermentation environment weakly acidic, but also inhibit the growth of miscellaneous bacteria and spoilage bacteria, thereby extending the shelf life.

[0067] That is, using the composite beer hop fermentation liquid provided by the present invention to prepare bread can not only generate α-acids and flavor esters, but also give the bread a unique bitter flavor and antibacterial properties.

[0068] As a preferred technical solution of the present invention, the blueberry is freeze-dried blueberry powder, and / or the grape is grape puree.

[0069] The grapes introduced by the present invention contain high sugar, while the blueberries contain high acid. The high sugar and high acid complement each other and can cooperate to adjust the pH value of the dough, increase the activity of yeast and delay starch aging.

[0070] In a second aspect, the present invention discloses a method for preparing bread as described in the first aspect, the method comprising the following steps:

[0071] S1: Mix high-gluten flour, first oats, milk, sugar, salt, compound beer hop fermentation liquid, grapes and water;

[0072] S2: Add softened oil in portions and continue mixing until the dough is fully expanded;

[0073] S3: primary fermentation, splitting and relaxation after fermentation;

[0074] S4: After the dough has relaxed, freeze-dried blueberry powder is wrapped in the dough and the dough is fermented for the second time;

[0075] S5: Baking and cooling.

[0076] As a preferred technical solution of the present invention, the grapes are first concentrated to a sugar content ≥ 32°Brix, for example, 33°Brix, 34°Brix, 35°Brix, 36°Brix, 38°Brix, 40°Brix, 45°Brix, etc.

[0077] As a preferred technical solution of the present invention, the blueberry freeze-dried powder is first hydrolyzed by a composite enzyme, wherein the composite enzyme is a composite enzyme of pectinase and cellulase.

[0078] In the present invention, the blueberry freeze-dried powder can release anthocyanins after being hydrolyzed by a complex enzyme, thereby increasing the nutritional content of the bread.

[0079] As a preferred technical solution of the present invention, the first oats are pre-gelatinized by mixing the first oats, a portion of milk, and a portion of water and then pre-gelatinizing at 85±0.5°C for 15-30 minutes, for example, 18 minutes, 20 minutes, 22 minutes, 25 minutes, 28 minutes, etc., to form a β-glucan-milk protein composite colloid. Pre-gelatinizing the first oats can improve gluten network strength and enhance the water-holding capacity of bread by utilizing the cross-linking effect between the first oat β-glucan and milk protein.

[0080] As a preferred technical solution of the present invention, in step S2, the temperature of the dough is ≤26°C.

[0081] As a preferred technical solution of the present invention, in step S3, the temperature of the primary fermentation is 28±0.5°C, the humidity is 75±5%RH, and the time is 60-100 min, for example, it can be 65 min, 70 min, 75 min, 80 min, 85min, 90 min, 95 min, etc.; the division is to divide into 100±1 g / piece, the relaxation is carried out at room temperature, and the relaxation time is 20-30 min, for example, it can be 22 min, 25 min, 28 min, etc.

[0082] As a preferred technical solution of the present invention, the temperature of the secondary fermentation is 35±0.5°C, the humidity is 85±5%RH, and the time is 40-60 min, for example, 45 min, 50 min, 55 min, etc.

[0083] As a preferred technical solution of the present invention, in step S5, the baking temperature is 200±0.5℃ for upper fire and 180±0.5℃ for lower fire, the steam volume is 3 s / time, and the time is 18-20 min, for example, it can be 18.5 min, 19 min, 19.5 min, etc. The baking is terminated after the center temperature is ≥92℃, and the cooling is carried out by air cooling.

[0084] As a specific embodiment of the present disclosure, the preparation method includes the following steps:

[0085] S1: Raw material mixing: After uniformly mixing high-gluten flour, first oat pre-gelatinized colloid, milk, sugar, and salt, add compound beer hop fermentation liquid, grape puree, and water and mix at a stirring rate of 100-150 rpm for 2 minutes;

[0086] S2: Gluten expansion: Add softened oil in portions and continue mixing at medium speed until the dough reaches the fully expanded stage (i.e., a glove film is formed). The dough temperature is ≤26°C.

[0087] S3: Primary fermentation: The dough is fermented for 60 min at 28±0.5℃ / 75±5%RH, and the dough volume is essentially doubled. The core temperature of the dough is ≤30℃.

[0088] S4: Divide and relax: Divide the fermented dough into 100 ± 1 g pieces, knead them into balls, and relax them at room temperature for 20 minutes.

[0089] S5: Shaping and secondary fermentation: After the dough has relaxed, 10 g of freeze-dried blueberry powder is added to the dough and secondary fermented at 35 ± 0.5 °C / 85 ± 5% RH for 40 min until the volume has essentially doubled.

[0090] S5: Baking and cooling: upper heat 200±0.5℃, lower heat 180±0.5℃, steam spray, steam flow rate 3 seconds / time, bake for 18-20 minutes, end baking when the center temperature is ≥92℃, and force air cooling to below 30℃.

[0091] The present invention enables the hop bread to produce more flavor substances by compounding the strains and under suitable strain compounding ratio and fermentation conditions, thereby improving the flavor and nutritional quality of the bread.

[0092] The following is an explanation through specific examples.

[0093] If no specific techniques or conditions are specified in the examples, the experiments were carried out according to conventional techniques or conditions in the art, or those described in the literature, or in the product specifications. Raw materials or instruments used without manufacturer specified are all commercially available conventional products.

[0094] Example 1

[0095] This embodiment provides a composite beer and hop flavored bread and a preparation method thereof. The raw materials for preparing the composite beer and hop flavored bread include:

[0096] 100 parts by weight of high-gluten flour, 20 parts by weight of compound beer hop fermentation liquid, 8 parts by weight of blueberry freeze-dried powder, 12 parts by weight of grape puree, 10 parts by weight of first oats, 6 parts by weight of milk, 1.5 parts by weight of dry yeast, 8 parts by weight of white granulated sugar, 1.2 parts by weight of salt, 10 parts by weight of salt-free oil, and water, wherein the amount of water added is to adjust the total moisture content of the prepared raw materials to between 45% and 50%.

[0097] The preparation method is as follows:

[0098] (1) Preparation of compound beer hop fermentation liquid:

[0099] Second, oatmeal and hops (Hallardau traditional MT hops, humulone content ≥8%) were mixed in a mass ratio of 5:45, crushed through a 60-mesh sieve, and 10 times the amount of deionized water was added. The mixture was then extracted at 85°C for 30 min to obtain an extract.

[0100] The extract was inoculated with 2% of a composite bacterial strain and subjected to anaerobic fermentation at 36±0.5°C for 24 hours to obtain an anaerobic fermentation broth with a pH of 3.8-4.0. The composite bacterial strains were a combination of yeast (Saccharomyces cerevisiae), lactic acid bacteria (Lactobacillus plantarum), acetic acid bacteria (Acetobacter spp.), Bifidobacterium, and Lactobacillus acidophilus in a ratio of 7:2:0.4:0.3:0.3;

[0101] The anaerobic fermentation liquid was added with 5% of its mass of white sugar, and the mixture was inoculated with 1.5% of the composite bacteria again, and aerobic fermentation was carried out at 28±0.5°C for 48 hours. The supernatant (alcohol content ≤0.5%vol) was taken, sterilized and packaged to obtain the composite beer hop fermentation liquid with a pH value of 4.2-4.5.

[0102] (2) Processing of blueberry freeze-dried powder and grape puree

[0103] The blueberry freeze-dried powder was mixed with a compound enzyme (pectinase + cellulase, mass ratio of 1:1) to hydrolyze and release anthocyanins;

[0104] The grapes are concentrated at a low temperature of 60°C to a sugar content of 35°Brix;

[0105] (3) First oat pre-gelatinization

[0106] First, oats, part of milk and part of water (the mass ratio of the three is 10:15:75) are mixed and pre-gelatinized at 85°C for 20 minutes to form a β-glucan-milk protein complex colloid.

[0107] (4) Raw material mixing: After uniformly mixing high-gluten flour, first oat pregelatinized colloid, milk, sugar, and salt, add compound beer hop fermentation liquid, concentrated grape puree, and water and mix at a stirring rate of 150 rpm for 2 min;

[0108] (5) Gluten expansion: Add softened oil in portions and continue mixing at medium speed until the dough reaches the fully expanded stage (i.e., a glove film is formed), at which point the dough temperature is ≤26°C;

[0109] (6) Primary fermentation: The dough is fermented for 60 min in an environment of 28 ± 0.5 °C / 75 ± 5% RH. The volume is basically expanded to 2 times its original size, and the temperature at the center of the dough is ≤ 30 °C.

[0110] (7) Division and relaxation: The fermented dough was divided into 100 ± 1 g pieces, rolled into balls, and then relaxed at room temperature for 20 min.

[0111] (8) Molding and secondary fermentation: After relaxation, the dough was wrapped with 10 g of processed blueberry freeze-dried powder per piece and fermented for 40 min at 35 ± 0.5 °C / 85 ± 5% RH, and the volume was basically doubled;

[0112] (9) Baking and cooling: upper fire 200±0.5℃, lower fire 180±0.5℃, steam spray, steam volume 3 s / time, bake for 18-20 min, end baking when the center temperature is ≥92℃, and force air cooling to below 30℃.

[0113] Example 2

[0114] This embodiment provides a composite beer hop flavored bread and a preparation method thereof.

[0115] The raw materials for preparing the composite beer hop flavored bread include:

[0116] 100 parts by weight of high-gluten flour, 18 parts by weight of compound beer hop fermentation liquid, 7 parts by weight of blueberry freeze-dried powder, 11 parts by weight of grape puree, 9 parts by weight of first oats, 5 parts by weight of milk, 1.4 parts by weight of dry yeast, 7 parts by weight of white granulated sugar, 1.1 parts by weight of salt, 9 parts by weight of salt-free oil, and water, wherein the amount of water added is to adjust the total moisture content of the prepared raw materials to between 45% and 50%.

[0117] The preparation method is as in Example 1.

[0118] Example 3

[0119] This embodiment provides a composite beer hop flavored bread and a preparation method thereof.

[0120] The raw materials for preparing the composite beer hop flavored bread include:

[0121] 100 parts by weight of high-gluten flour, 15 parts by weight of compound beer hop fermentation liquid, 5 parts by weight of blueberry freeze-dried powder, 10 parts by weight of grape puree, 8 parts by weight of first oats, 4 parts by weight of milk, 1.2 parts by weight of dry yeast, 6 parts by weight of white sugar, 1 part by weight of salt, 8 parts by weight of salt-free oil, and water, wherein the amount of water added is to adjust the total moisture content of the prepared raw materials to between 45% and 50%.

[0122] The preparation method is as in Example 1.

[0123] Comparative Example 1

[0124] This comparative example provides bread with beer hop aroma.

[0125] The difference from Example 1 is that in this comparative example, the composite beer hop fermentation liquid is replaced with beer hop fermentation liquid, and the preparation method of the beer hop fermentation liquid is as follows:

[0126] Beer hops were inoculated with 2% yeast and anaerobic fermentation was carried out at 36±0.5℃ for 24 h. The supernatant (alcohol content ≤ 0.5% vol) was collected, sterilized and packaged to obtain beer hop fermentation liquid.

[0127] Comparative Example 2

[0128] This comparative example provides bread with beer hop aroma.

[0129] The difference from Example 1 is that in this comparative example, the composite beer hop fermentation liquid is replaced with beer hop fermentation liquid, and the preparation method of the beer hop fermentation liquid is as follows:

[0130] The oats and beer hops particles were mixed in a mass ratio of 5:45, crushed and passed through a 60-mesh sieve, 10 times the amount of deionized water was added, and the mixture was extracted at 85°C for 30 minutes to obtain an extract.

[0131] The extract was inoculated with 2% yeast and subjected to anaerobic fermentation at 36±0.5℃ for 24 h to obtain anaerobic fermentation liquid;

[0132] The anaerobic fermentation liquid was added with 5% white sugar by weight, and the mixture was inoculated with 1.5% yeast again and aerobic fermentation was carried out at 28±0.5℃ for 48 h. The supernatant (alcohol content ≤0.5%vol) was collected, sterilized and packaged to obtain beer hop fermentation liquid.

[0133] Comparative Example 3

[0134] This comparative example provides bread with beer hop aroma.

[0135] The difference from Comparative Example 2 is that in this comparative example, the preparation method of beer hop fermentation liquid is:

[0136] The oats and beer hop pellets were mixed in a mass ratio of 5:45, and 2% yeast was inoculated and anaerobically fermented at 36±0.5℃ for 24 hours to obtain an anaerobic fermentation liquid.

[0137] The anaerobic fermentation liquid was added with 5% white sugar by weight, and the mixture was inoculated with 1.5% yeast again and aerobic fermentation was carried out at 28±0.5℃ for 48 h. The supernatant (alcohol content ≤0.5%vol) was collected, sterilized and packaged to obtain beer hop fermentation liquid.

[0138] Comparative Example 4

[0139] This comparative example provides bread with beer hop aroma.

[0140] The difference from Example 1 is that in this comparative example, oats are replaced with flour of equal mass.

[0141] Comparative Example 5

[0142] This comparative example provides bread with beer hop aroma.

[0143] The difference from Comparative Example 2 is that in this comparative example, oats are replaced with flour of equal mass.

[0144] Performance Test 1: Exploration of Beer Hop Fermentation Broth

[0145] The pH value and composition of the beer hop fermentation liquid prepared in Example 1 and Comparative Examples 1-5 were tested, and the results were as follows:

[0146] The pH value of the beer hop fermentation liquid obtained by the invention is within the range of 4.2-4.5, and detection shows that the fermentation liquid contains a relatively large amount of flavor substances.

[0147] However, due to the lack of fermentation substrate in Comparative Example 1, there is almost no flavor substance in the fermentation liquid, the pH value is close to 7, and miscellaneous bacteria cannot be inhibited.

[0148] In Comparative Example 2, oat and beer hop extracts were used as substrates for yeast fermentation. Due to the single fermentation strain and insufficient fermentation time (in the prior art, yeast fermentation of beer hops generally takes about 5-7 days), the pH value of the fermentation liquid was about 5.5, and the flavor substances were relatively small.

[0149] In Comparative Example 3, oats and beer hops were used as fermentation substrates and fermented by yeast. Since the fermentation substrate was not treated, the strain was single, and the fermentation time was insufficient, the pH value of the fermentation liquid was around 6, which contained slightly less flavor substances than the fermentation liquid of Comparative Example 2, and the inhibitory effect on miscellaneous bacteria was poor.

[0150] Comparative Example 4 uses flour and beer hops as fermentation substrates and ferments using a composite strain. Due to the different fermentation substrates, the comparative example uses flour as the fermentation substrate, which reduces the production of organic acids. Compared with Example 1, the flavor substances are still less. Although the flavor substances are slightly more than those in Comparative Examples 2-3, the pH value of the fermentation liquid is around 5.5, and the inhibitory effect on miscellaneous bacteria is poor.

[0151] In Comparative Example 5, flour and beer hop extracts were used as substrates for yeast fermentation. Due to the different fermentation substrates, the fermentation strain was single and the fermentation time was insufficient, the flavor substances were less and the pH value of the fermentation liquid was about 5.8.

[0152] In summary, the present invention uses the extract of oats and beer hops as the fermentation substrate and utilizes a composite bacterial strain for fermentation, which can not only shorten the fermentation time but also increase the flavor substances in the fermentation liquid. At the same time, the acidic environment of the fermentation liquid can also inhibit the growth of miscellaneous bacteria.

[0153] Performance Test 2: Food Safety Test

[0154] Five bags of bread provided in Example 1 were randomly selected and sent to a quality supervision and inspection institute for quality inspection to confirm whether the bread prepared by the preparation method provided by the present invention was qualified. The inspection results are as follows:

[0155] After testing, the acid value, peroxide value, total colony count, Escherichia coli, mold, Salmonella, Staphylococcus aureus, lead, sodium dehydroacetate, potassium sorbate, sodium cyclamate, calcium propionate / sodium propionate, aluminum, sodium benzoate, sodium saccharin, carmine and amaranth, moisture, acidity, etc. of the composite beer hop flavored bread prepared by the preparation method provided by the present invention all meet the requirements.

[0156] Therefore, it can be seen that the compound beer hop flavored bread prepared by the preparation method provided by the present invention meets the food safety standards.

[0157] Performance Test 3: Flavor Test

[0158] The bread prepared in Example 1 and Comparative Examples 1-3 was analyzed for volatile organic compounds using a flavor analyzer (GC-IMS) (Flavor Spec1H1-00053 GC-IMS; GAS, Germany). The analysis conditions are shown in Tables 1-3.

[0159] Table 1: Gas Phase Ion Mobility Spectrometry Unit

[0160] project parameter Analysis time 35 min Column type WAX,15 m ID:0.53mm Column temperature 60℃ Carrier gas / drift gas <![CDATA[N2]]> IMS temperature 45℃

[0161] Table 2: Automatic headspace sampling unit

[0162] project parameter Injection volume 500 μL Incubation time 15 min Incubation temperature 40℃ Injection needle temperature 85℃ Hatching speed 500 rpm

[0163] Table 3: Gas chromatography conditions

[0164] Time E1(mL / min) E2 (mL / min) R 00:00,000 150 2 rec 02:00,000 150 2 - 10:00,000 150 10 - 20:00,000 150 100 - 30:00,000 150 150 - 35:00,000 150 150 stop

[0165] The analysis results are as follows:

[0166] More than 30 flavor compounds were detected in the bread provided by the present invention, including nonanal, ethyl acetate, ethyl isovalerate, benzaldehyde, ethyl propionate, limonene, 2-heptanone, octanal, ethyl valerate, γ-decalactone, 2-acetyl-1-pyrroline, isoamyl acetate, phenethyl alcohol, maltol, γ-nonalactone, hexanal, ethyl octanoate, maltodextrin ... octanoate), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF), ethyl butyrate, furfural, phenylethyl acetate, etc. The flavors of some compounds are listed below:

[0167] 2-Acetyl-1-pyrroline has a nutty aroma unique to toasted bread crust; isoamyl acetate has a sweet aroma like ripe banana; phenylethyl alcohol emits a rose and honey aroma; maltol has a caramelized sweet aroma and a toasted flavor; γ-nonalactone has a rich coconut milk aroma; hexanal emits a fresh grassy aroma; ethyl octanoate has a pineapple-like fruity aroma; 4-hydroxy-2,5-dimethyl-3(2H)-furanone has a caramelized sweet aroma; ethyl butyrate emits a ripe pineapple aroma; furfural has a caramelized sweet aroma and a nutty flavor; and phenylethyl acetate has a complex aroma of rose and honey.

[0168] Only about 10 flavor compounds were detected in the bread of Comparative Example 1. The flavor compounds included in the present invention, such as nonanal, ethyl acetate, ethyl isovalerate, benzaldehyde, ethyl propionate, limonene, 2-heptanone, octanal, ethyl valerate, and γ-decalactone, were not detected in the bread provided in Comparative Example 1.

[0169] Therefore, from the comparison of the embodiments and the comparative examples, it can be seen that the flavored bread prepared using the raw materials and preparation method of the present invention has rich flavor substances, mainly showing aromas such as fruity, wine, sweet and creamy, and the aroma has a certain sense of hierarchy.

[0170] Performance Test 4: Storage Test

[0171] Thirty samples of bread provided in Examples 1-3 and Comparative Examples 1-5 were randomly selected for storage test, and the method was as follows:

[0172] Store the samples at room temperature (relative humidity 65% ​​± 5%). During storage, perform microbiological, physical, chemical, and sensory tests every 10 hours. If at least one of the following conditions occurs, the bread is considered spoiled and the shelf life is recorded:

[0173] 1. Sensory deterioration standard (direct basis for judgment)

[0174] 1. Abnormal appearance:

[0175] Mold spots: Green, black, or white mold colonies appear on the surface or inside (even tiny spots must be discarded);

[0176] Shrinkage / hardening: The epidermis is severely cracked or the interior loses elasticity and cannot rebound when pressed (aging or dehydration);

[0177] Abnormal discoloration: dark spots, gray or green discoloration not caused by baking.

[0178] 2. Abnormal smell and taste:

[0179] Sour flavor: a pungent sour flavor caused by excessive fermentation or bacterial contamination (normal fermentation has a mild malt aroma);

[0180] Musty / rancid smell: Odor caused by mold growth or oil oxidation.

[0181] 3. Abnormal internal tissue:

[0182] Sticking / stringing: Dough becomes sticky due to bacterial contamination (e.g. Bacillus contamination);

[0183] Pore ​​collapse: Structural damage caused by gas-producing microorganisms (such as yeast overgrowth).

[0184] 2. Exceeding the limit for microorganisms (based on laboratory testing)

[0185] 1. Total colony count:

[0186] Deterioration threshold: If the detection value after leaving the factory is greater than 1500 CFU / g (heat-processed bread), or the dynamic increase exceeds 10 times the initial value;

[0187] 2. Mold and yeast:

[0188] Deterioration standard: mold > 100 CFU / g, or abnormal yeast proliferation (such as causing swelling or wine smell);

[0189] 3. Detection of pathogenic bacteria:

[0190] Directly discarded: positive for pathogenic bacteria such as Salmonella and Staphylococcus aureus (even if the sensory organs are normal).

[0191] 3. Abnormal physical and chemical indicators

[0192] 1. Acidity (°T):

[0193] Deterioration judgment: acidity > 6°T (soft bread) or continues to rise (excessive activity of lactic acid bacteria);

[0194] 2. Moisture content:

[0195] Risk warning: When the core moisture content is greater than 45% and the storage temperature is greater than 25°C, it is prone to mold;

[0196] 3. Acid value and peroxide value (bread containing fat):

[0197] Signs of rancidity: acid value > 5 mg / g or peroxide value > 0.25 g / 100g (oil oxidation produces a rancid smell).

[0198] The test results are shown in Table 4:

[0199] Table 4

[0200] sample Shelf life / day Example 1 8 Example 2 7 Example 3 6 Comparative Example 1 4 Comparative Example 2 4 Comparative Example 3 3 Comparative Example 4 4 Comparative Example 5 3

[0201] Performance tests show that the bread with compound beer hop aroma provided by the present invention has a longer shelf life and is easier to store.

[0202] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any actual relationship or order between these entities or operations. Moreover, the terms "comprises," "comprising," or any other variations thereof are intended to cover non-exclusive inclusion, so that a process, method, article, or device comprising a series of elements includes not only those elements, but also other elements not explicitly listed, or elements inherent to such process, method, article, or device. In the absence of further limitations, an element defined by the phrase "comprising a ..." does not exclude the presence of other identical elements in the process, method, article, or device comprising the element.

[0203] The foregoing description is intended only to provide specific embodiments of the present invention, which will enable those skilled in the art to understand and implement the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention is not intended to be limited to the embodiments described herein, but is to be construed in the widest manner consistent with the principles and novel features disclosed herein.

Claims

1. A bread with a compound beer hop aroma, characterized in that: The raw materials for preparing the bread include the following components in parts by weight: 100 parts by weight of high-gluten flour, 15-20 parts by weight of compound beer hop fermentation liquid, 5-8 parts by weight of blueberries, 10-12 parts by weight of grapes, 8-10 parts by weight of first oats, 4-6 parts by weight of milk, 1.2-1.5 parts by weight of dry yeast, 6-8 parts by weight of white sugar, 1-1.2 parts by weight of salt, 8-10 parts by weight of salt-free oil, and water, wherein the amount of water added is such that the total moisture content of the prepared raw materials is adjusted to 45-50%; The preparation method of the composite beer hop fermentation liquid comprises the following steps: (1) secondly, oats and beer hops particles were mixed in a mass ratio of 5:45, crushed, and extracted at 80-90°C for 20-30 min to obtain an extract; (2) The extract was inoculated with 2% of the composite bacteria and subjected to anaerobic fermentation at 36±0.5℃ for 24 h to obtain an anaerobic fermentation liquid with a pH of 3.8-4.0; (3) adding 5% of the weight of white sugar to the anaerobic fermentation liquid, inoculating the mixture with 1.5% of the composite bacteria again, and performing aerobic fermentation at 28±0.5°C for 48 h. The supernatant was collected, sterilized and packaged to obtain the composite beer hop fermentation liquid with a pH value of 4.2-4.5; In step (2), the composite bacteria are a combination of yeast, lactic acid bacteria and other probiotics, the other probiotics are a combination of acetic acid bacteria, bifidobacteria and Lactobacillus acidophilus; the lactic acid bacteria are Lactobacillus plantarum; The mass ratio of the yeast, lactic acid bacteria and other probiotics is 6-7:2-3:0.5-1.5; The mass ratio of the acetic acid bacteria, bifidobacteria and lactobacillus acidophilus is 3-4:3-4:3-4.

2. The bread according to claim 1, characterized in that The blueberries are freeze-dried blueberry powder, and / or the grapes are grape puree.

3. The method for preparing bread according to claim 1 or 2, wherein: The preparation method comprises the following steps: S1: Mix high-gluten flour, first oats, milk, sugar, salt, compound beer hop fermentation liquid, grapes and water; S2: Add softened oil in portions and continue mixing until the dough is fully expanded; S3: primary fermentation, splitting and relaxation after fermentation; S4: Wrap blueberries in the relaxed dough and allow it to ferment a second time; S5: Baking and cooling.

4. The preparation method according to claim 3, characterized in that The grapes are first concentrated to a sugar content of ≥32°Brix.

5. The preparation method according to claim 3, characterized in that The blueberry freeze-dried powder is firstly hydrolyzed by a composite enzyme, wherein the composite enzyme is a composite enzyme of pectinase and cellulase.

6. The preparation method according to claim 3, characterized in that The first oats are pre-gelatinized by mixing the first oats, part of milk and part of water and then pre-gelatinizing at 85±0.5° C. for 15-30 minutes.

7. The preparation method according to claim 3, characterized in that In step S2, the temperature of the dough is ≤26°C; In step S3, the temperature of the primary fermentation is 28±0.5°C, the humidity is 75±5%RH, and the time is 60-100 min; the division is to divide into 100±1 g / piece, and the relaxation is carried out at room temperature for 20-30 min.

8. The preparation method according to claim 3, characterized in that The secondary fermentation temperature is 35±0.5°C, the humidity is 85±5%RH, and the time is 40-60 min; In step S5, the baking temperature is 200±5°C for upper fire and 180±5°C for lower fire, the steam volume is 3-5 s / time, the time is 18-20 min, and the baking is ended when the center temperature is ≥92°C. The cooling is carried out by air cooling.