Healthy bread containing gastrodia elata-purple perilla meal powder and making method of healthy bread

Abstract

The invention discloses healthy bread containing gastrodia elata-purple perilla meal powder and a making method of the healthy bread, and belongs to the technical field of functional food. The invention aims to solve the technical problems that dough is difficult to form tendons and rough in taste due to functional powder. According to the bread, high gluten flour serves as a base material, 5%-10% of gastrodia elata powder and 5%-10% of purple perilla meal powder are added, skim milk powder, eggs and other auxiliary materials are matched, and the bread is prepared through the processes of dough blending, two-time fermentation, baking and the like. By optimizing the formula proportion and process parameters, the taste of the bread is improved. The bread has the effects of regulating fat and reducing blood pressure, is good in taste, is suitable for being used as a daily staple food for people with hypertension and hyperlipidemia, and has relatively high nutrition and application values. By controlling the adding proportion (5%-10%) of the gastrodia elata powder and the purple perilla meal powder, the specific volume of the bread reaches 4.5-5.0 mL / g, the hardness is smaller than or equal to 2000 g, and the high-quality bread texture standard is met.

Description

Technical Field

[0001] This invention belongs to the field of functional food technology, specifically, it relates to a healthy bread containing gastrodia elata and perilla meal powder and its preparation method. Background Technology

[0002] The global incidence of metabolic syndrome (such as hypertension, hyperlipidemia, and insulin resistance) continues to rise, and its pathological basis is closely related to disorders of glucose and lipid metabolism. Dietary intervention, as a core prevention and control measure, needs to improve metabolic indicators by optimizing staple food structure.

[0003] In existing technologies, the development of functional bread often focuses on adding a single functional ingredient, and frequently suffers from poor compatibility between the functional ingredient and the bread's texture, low retention rate of active ingredients, and technical problems such as difficulty in dough gluten development and a rough texture. Summary of the Invention This invention addresses the technical problems of difficulty in gluten development and coarse texture in dough caused by functional powders, providing a healthy bread containing Gastrodia elata and Perilla frutescens meal powder and its preparation method. This invention retains the nutritional components of these medicinal and edible herbs, resulting in a soft texture, unique flavor, rich nutritional value, and lipid-regulating and blood pressure-lowering functions, beneficial to health and suitable as a daily healthy staple food or snack. The bread uses high-gluten flour as a base, adding 5%-10% Gastrodia elata powder and 5%-10% Perilla frutescens meal powder, along with skim milk powder, eggs, and other auxiliary ingredients, and is made through dough preparation, two fermentations, and baking. By optimizing the formula ratio (e.g., sugar and salt are calculated based on the total amount of mixed powder) and process parameters (fermentation temperature, mixing time), the bread's texture is improved. The product combines lipid-regulating and blood pressure-lowering effects with a good taste, making it suitable as a daily staple food for people with hypertension and hyperlipidemia, and possessing high nutritional and application value.

[0004] To address the aforementioned technical problems, the present invention adopts the following technical solution: The purpose of this invention is to provide a healthy bread containing Gastrodia elata and Perilla frutescens meal powder. The bread comprises the following ingredients: high-gluten flour, Gastrodia elata powder, Perilla frutescens meal powder, skim milk powder, eggs, white sugar, salt, dry yeast powder, and purified water; specifically, it is prepared according to the following steps: Step 1: Sift the high-gluten flour and mix it with gastrodia elata powder and perilla meal powder to obtain a mixed powder. Activate the dry yeast powder to obtain yeast liquid. Step 2: Add egg liquid, yeast liquid and purified water to the mixed powder, and stir until a gluten film is formed; Step 3: Then, after the first fermentation, divide the dough, let it stand, shape it, put it in a mold, ferment it a second time, bake it, and then cool it.

[0005] Further specifying the proportions: Gastrodia elata powder accounts for 5%-10% of the weight of high-gluten flour; perilla meal powder accounts for 5%-10% of the weight of high-gluten flour; skim milk powder accounts for 6%-8% of the weight of high-gluten flour; egg liquid accounts for 10% of the total weight of high-gluten flour, Gastrodia elata powder, and perilla meal powder; white sugar accounts for 5%-10% of the total weight of high-gluten flour, Gastrodia elata powder, and perilla meal powder; salt accounts for 1%-2% of the total weight of high-gluten flour, Gastrodia elata powder, and perilla meal powder; dry yeast powder accounts for 1%-3% of the total weight of high-gluten flour, Gastrodia elata powder, and perilla meal powder; and the amount of purified water, after deducting the water content of the eggs, accounts for 60%-65% of the total weight of flour, Gastrodia elata powder, perilla meal powder, and skim milk powder. Further specifying, the Gastrodia elata powder is prepared according to the following steps: select dried Gastrodia elata tubers that are free from mold and insect infestation, cut them into thin slices with a thickness of 2-3 mm, and vacuum dry them at 60℃ and a vacuum degree of -0.08 MPa until the moisture content is ≤6%; grind them and pass them through a 100-mesh sieve; collect the sieve material and seal it in a light-proof container, and store it in a cool and dry place to avoid degradation of gastrodin due to light or high temperature.

[0006] Further specified, the perilla meal powder is prepared by the following steps: grinding and pulverizing perilla meal, sieving to obtain perilla meal powder, adding water to moisten the material, extruding and modifying it at 130℃-160℃ and screw speed of 150~280 r / min, pulverizing it, and passing it through a 100-mesh sieve to obtain perilla meal powder.

[0007] Further specify that, based on the total weight of flour, gastrodia elata powder, and perilla meal powder, the amount of active dry yeast added should be 1%-1.5%, the amount of fresh yeast added should be 2%-3%, and the amount of instant yeast added should be reduced by 20%-30% (70%-80% of the amount of active dry yeast when using instant yeast).

[0008] Further specified, fermentation should be carried out at 28℃-30℃ and 75%-80% humidity for 60-90 minutes at a time.

[0009] Further specified, secondary fermentation should be carried out at 35℃-38℃ and 85%-90% humidity for 30-45 minutes.

[0010] Further specify, let it stand for 15-20 minutes.

[0011] Further specify the baking time: bake at 180℃-200℃ for 20-40 minutes. During the last 3-5 minutes of baking, cover the bread with aluminum foil until the surface is golden brown and the bottom is hollow.

[0012] According to one embodiment of the present invention, a method for making bread includes the following steps: (1) Select dried Gastrodia elata tubers that are free from mold and insect infestation, cut them into thin slices with a thickness of 2-3 mm, put them into a vacuum dryer, and dry them for 10 hours at 60℃ and vacuum degree -0.08MPa until the moisture content is ≤6%; grind the dried Gastrodia elata slices with an ultra-micro pulverizer, pass them through a 100-mesh sieve, collect the sieve material and seal it in a light-proof container, and store it in a cool and dry place to avoid the degradation of gastrodin due to light or high temperature.

[0013] (2) Grind the perilla meal to 80-100 mesh, add water to the perilla meal powder at a ratio of 7:1-3, stir evenly, put it into a twin-screw extruder at 130-160℃ for extrusion modification treatment, the screw speed is 150-280 r / min, dry after extrusion, and then pulverize to obtain perilla meal powder with a particle size of 100 mesh.

[0014] (3) High-gluten flour, gastrodia elata powder, and perilla meal powder are screened through a 100-mesh sieve to ensure uniform particle size; (4) Thaw the eggs in the refrigerator to room temperature in advance, and stir them into a smooth egg liquid; (5) Activate the dry yeast powder with 35℃ warm water (with a small amount of white sugar) for 10 minutes until fine foam appears on the surface of the solution; (6) Put the high-gluten flour, skim milk powder, gastrodia elata powder, and perilla meal powder into a dough mixer and mix at low speed (50 r / min-100 r / min) for 2 minutes until the powder is uniform. Add the egg liquid, activated yeast solution, and purified water (reserve 10% to adjust according to the state of the dough). Mix at medium speed (150 r / min-200 r / min) for 5 minutes until a preliminary dough is formed. (7) Add white sugar and salt, and stir at high speed (250 r / min-300 r / min) for 8-12 minutes until the dough can be stretched into a translucent film (gluten formation stage). The dough temperature should be controlled at 26-28℃.

[0015] (8) First fermentation: Place the dough in a fermentation box, set the temperature to 28-30℃ and the relative humidity to 75%-80%, and ferment for 60-90 minutes until the dough volume increases to 2-2.5 times the original volume. When you insert a finger dipped in flour into the dough, the hole does not collapse or shrink back, indicating that the fermentation is complete. (9) Weigh the fermented dough, divide it into 50-100g dough balls, round them, place them on a tray, and let them rest at room temperature for 15-20 minutes to relax the gluten and facilitate subsequent shaping.

[0016] (10) Take the relaxed dough, roll it into an oval sheet, roll it into a cylinder, and put it into an oiled bread mold. The weight of the dough in the mold should be 60%-70% of the mold volume.

[0017] (11) Second fermentation: Place the mold in the fermentation box at a temperature of 35-38℃ and a relative humidity of 85%-90% for 30-45 minutes until the dough expands to 90% full of the mold.

[0018] (12) Preheat oven to 180-200℃ with both top and bottom heat, place the mold in the middle rack; adjust baking time according to mold size, small mold (100g / piece) 20-25 minutes, large mold (500g / piece) 35-40 minutes; cover with aluminum foil for the last 5 minutes of baking to prevent the surface from burning, until the bread surface is golden brown and you can hear a hollow sound when you tap the bottom.

[0019] (13) Immediately after baking, demold and place on a cooling rack to cool to below 38°C at the center; seal in a food-grade preservation bag and store at room temperature for 3-5 days. Gastrodia elata contains active ingredients such as gastrodin and gastrodia polysaccharides, which have a significant hypotensive effect, can dilate blood vessels, and improve blood circulation. At the same time, Gastrodia elata also has sedative and calming effects, relieves headaches, and has a certain protective effect on the nervous system. When combined with other ingredients, it enhances the lipid-regulating and hypotensive functions of bread. Perilla meal: As a byproduct of perilla seed oil extraction, it retains rich dietary fiber, protein, unsaturated fatty acids (such as alpha-linolenic acid), and various antioxidants. Among them, dietary fiber can reduce cholesterol absorption and regulate blood lipid levels; unsaturated fatty acids help maintain cardiovascular health and reduce blood viscosity, working synergistically with gastrodia elata powder to regulate lipids and lower blood pressure.

[0020] In this invention, the dietary fiber and unsaturated fatty acids in perilla meal powder can regulate lipid metabolism, while the gastrodin in gastrodia powder can help lower blood pressure. The combination of these two ingredients achieves a dual effect of "lipid regulation + blood pressure reduction." By controlling the addition ratio of gastrodia powder and perilla meal powder (5%-10%), this invention solves the problems of dough gluten development difficulties and rough texture caused by functional powders. The bread volume reaches 4.5-5.0 mL / g, and the hardness is ≤2000g, meeting the standards for high-quality bread texture. The formula includes skim milk powder to increase protein content, eggs to improve amino acid composition, and a low-sugar design (sugar addition ≤10%) that aligns with healthy eating trends. Each 100g of bread contains ≥6g of dietary fiber and ≥3g of unsaturated fatty acids. Detailed Implementation

[0021] The present invention will be described in detail below with reference to specific embodiments. These embodiments will help those skilled in the art to further understand the present invention, but should not be considered as limiting the present invention. It should be noted that those skilled in the art can make several modifications and improvements without departing from the concept of the present invention. These all fall within the protection scope of the present invention.

[0022] Gastrodia elata powder is prepared according to the following steps: Select dried Gastrodia elata tubers that are free from mold and insect infestation, cut them into thin slices with a thickness of 2 mm, put them into a vacuum dryer, and dry them for 10 hours at 60℃ and a vacuum degree of -0.08 MPa until the moisture content is ≤6%; grind the dried Gastrodia elata slices with an ultra-fine pulverizer, pass them through a 100-mesh sieve, collect the sieve material and seal it in a light-proof container, and store it in a cool and dry place to avoid degradation of gastrodin due to light or high temperature.

[0023] Perilla meal powder is prepared according to the following steps: Perilla meal is ground and pulverized to 80-100 mesh, water is added to the perilla meal powder in a 7:3 ratio, stirred evenly, and put into a twin-screw extruder at 150℃ for extrusion modification treatment. The screw speed is 280 r / min. After extrusion, it is dried and then pulverized to obtain perilla meal powder with a particle size of 100 mesh.

[0024] Example 1 Formula composition (based on 500g high-gluten flour): 40g Gastrodia elata powder (8%); 35g Perilla frutescens meal powder (7%); 35g skim milk powder (7%); 65g egg (corresponding to a total mixed flour weight of 575g, approximately 1 egg); 34g white sugar (6%, based on a total mixed flour weight of 575g); 8.6g salt (1.5%, based on a total mixed flour weight of 575g); 6.9g active dry yeast (1.2%, based on a total mixed flour weight of 575g); 190g purified water (after deducting the 65g water content of the egg, this meets 62% of the total mixed flour weight). Production steps: (1) Raw material pretreatment: High-gluten flour is sieved through a 100-mesh sieve, and gastrodia elata powder and perilla meal powder are sieved through a 100-mesh sieve. Thaw the eggs in the refrigerator until they reach room temperature, then beat them into a smooth egg mixture. Active dry yeast is activated with 100g of warm water (35℃ purified water) and 5g of white sugar until fine bubbles appear on the surface of the solution, which takes 10 minutes, to obtain yeast liquid. (2) Dough preparation: Place the high-gluten flour, skim milk powder, gastrodia elata powder, and perilla meal powder into a dough mixer and mix at low speed (50 r / min) for 2 minutes until the powder is even. Add the egg liquid, yeast liquid, and the remaining 90g of purified water and mix at medium speed (150 r / min) for 5 minutes. Add the white sugar and salt and mix at high speed (250 r / min) for 10 minutes until the dough reaches the extended stage (the gluten film is intact). The dough temperature should be controlled at 26-28℃.

[0025] (3) First fermentation: Place the dough in a fermentation box and ferment for 75 minutes at 29°C and 78% humidity. The dough volume will increase to 2.3 times. If you insert a finger dipped in flour into the dough and the hole does not collapse or shrink back, the fermentation is complete. (4) Divide and relax: Divide into 100g dough balls, round them, place them on a tray, and let them rest at room temperature for 18 minutes to relax the gluten and facilitate subsequent shaping. (5) Shaping: Roll out into an oval sheet of 20cm×15cm, roll into a cylinder and place into a 100g loaf mold. (6) Second fermentation: Place the mold in the fermentation box and ferment for 40 minutes at 36℃ and 88% humidity until the dough fills 90% of the mold. (7) Baking: Preheat oven to 190°C (top and bottom heat), place mold in middle rack, bake for 22 minutes, cover with aluminum foil for the last 3 minutes. (8) Cooling: After demolding, cool for 40 minutes until the center temperature drops to 35°C, then seal and package. Example 2 Formula composition (based on 1000g of high-gluten flour): 100g of Gastrodia elata powder (10%); 100g of Perilla frutescens meal powder (10%); 80g of skim milk powder (8%); 130g of eggs (corresponding to a total of 1200g of mixed flour, approximately 2 eggs); 60g of white sugar (5%, based on a total of 1200g of mixed flour); 12g of salt (1%, based on a total of 1200g of mixed flour); 24g of fresh yeast (2%, based on a total of 1200g of mixed flour); 430g of purified water (after deducting the 130g water content of the eggs, this meets 65% of the total weight of the mixed flour). Production steps: (1) Fresh yeast was directly added to 430g of 30℃ warm water and dissolved. Other raw materials were pretreated in the same way as in Example 1. (2) Dough preparation: Extend the high-speed mixing time to 12 minutes to ensure that the gluten is fully developed. (3) First fermentation: ferment at 30℃ and 80% humidity for 60 minutes, the volume increases to 2.5 times. (4) Secondary fermentation: Ferment at 38℃ and 90% humidity for 35 minutes until the mold is 90% full. (5) Baking: Bake at 200℃ with both top and bottom heat for 38 minutes in a large loaf pan (500g / piece). The bread produced in this embodiment has a soft and elastic texture, which is superior to ordinary whole wheat bread. Example 3 Recipe composition (based on 300g of high-gluten flour, home baking version): 15g Gastrodia elata powder (5%); 15g Perilla frutescens meal powder (5%); 18g skim milk powder (6%); 34g egg (corresponding to a total of 330g of mixed flour); 16.5g white sugar (5%, based on a total of 330g of mixed flour); 3.3g salt (1%, based on a total of 330g of mixed flour); 3.3g instant yeast (1% × 80%, based on a total of 330g of mixed flour); 110g purified water (after deducting the 34g water content of the egg, it meets 60% of the total weight of the mixed flour).

[0026] Production steps: (1) Instant yeast does not require activation and can be directly mixed with powder; (2) Dough mixing: Knead by hand for 25 minutes until the dough reaches the extended stage, and control the dough temperature at 28℃; (3) Primary fermentation: Ferment at room temperature (25℃) for 90 minutes, until the volume doubles; (4) Second fermentation: Use the oven's fermentation function at 35℃ for 45 minutes; (5) Baking: Bake in a household oven at 180℃ for 25 minutes. This method is suitable for home use and takes about 3 hours in total; the surface is light golden yellow and the internal structure is loose, making it suitable for everyday breakfast.

[0027] Comparative Example 1 The formula composition is based on 500g of high-gluten flour, 75g of Gastrodia elata powder (15%), 75g of perilla meal powder (15%), and the remaining ingredients are the same as in Example 1.

[0028] The production steps are the same as in Example 1.

[0029] After increasing the proportion of functional ingredients, the bread surface turned dark yellow, the expansion was uneven due to excessive powder, and there was a noticeable gritty texture. It was difficult to chew, the bitter taste of Gastrodia elata was prominent, masking the wheat aroma, the air pockets collapsed, there were hard lumps inside, and the cross-section was loose. It can be seen that excessive functional ingredients damaged the texture and flavor of the product.

[0030] Comparative Example 2 The formula composition is based on 500g of high-gluten flour, with 15g of Gastrodia elata powder (3%), 15g of perilla meal powder (3%), and the remaining ingredients are the same as in Example 1.

[0031] The production steps are the same as in Example 1.

[0032] After reducing the proportion of functional ingredients, the bread color is similar to that of Example 1, with a uniform golden-yellow surface and a soft texture. However, the flavor of the functional ingredients is lost, making it no different from ordinary bread. It loses its core function of regulating lipids and lowering blood pressure, and the product lacks distinctive features.

[0033] Comparative Example 3 The formulation composition is the same as in Example 1. Process adjustment: The fermentation time for the first fermentation is shortened to 30 minutes, and the remaining steps are the same as in Example 1.

[0034] The volume is only 60% of that of Example 1, the height is insufficient, the texture is firm and hard, the elasticity is poor, the yeast fermentation aroma is insufficient, it has a slight raw flour smell, the pores are fine but the overall texture is firm and lacks fluffiness.

[0035] Comparative Example 4 The formulation composition is the same as in Example 1. Process adjustment: The baking temperature is set to 220℃, the baking time is shortened to 8 minutes, and the remaining steps are the same as in Example 1.

[0036] Excessive temperature causes the surface to char, the edges to carbonize, the outside to be hard and the inside to be soft, the cross-section to feel raw, and there is a burnt smell. The functional components are greatly lost due to the high temperature, the internal structure shrinks, and the pores are unevenly distributed.

[0037] Ten sensory evaluators conducted sensory evaluations on the breads prepared in Examples 1-3 and Comparative Examples 1-4. The evaluation areas included: appearance, taste, flavor, and texture. The evaluation criteria are shown in Table 1, and the results are shown in Table 2. Table 1

[0038] Table 2

[0039] Note: The weighted total score is calculated as follows: "Appearance × 20% + Taste × 30% + Flavor × 30% + Texture × 20%", with a maximum score of 10 points.

[0040] The proportion of functional ingredients (5%-10% of perilla meal powder and gastrodia powder) is key to ensuring the balance between product function and texture. Too high a proportion (Comparative Example 1) will lead to difficulty in gluten development, a rough texture, and abnormal flavor. Too low a proportion (Comparative Example 2) will result in the loss of the product's unique functions. Among the process parameters, the primary fermentation time (60-90 minutes) and baking temperature (180-200℃) have a significant impact on product quality. Insufficient fermentation (Comparative Example 3) or excessively high temperature (Comparative Example 4) will severely damage the texture, flavor, and nutrient retention of the bread. The proportions and process parameters of this invention have been optimized to achieve the best balance between functionality, texture, and flavor, which is significantly better than the comparative examples that deviate from this range.

[0041] The specific embodiments of the present invention have been described in detail above. It should be noted that the present invention is not limited to the specific embodiments described above. Various modifications or alterations can be made by those skilled in the art without departing from the scope of protection defined by the claims, and all such modifications or alterations fall within the scope of the present invention.

Claims

1. A healthy bread containing Gastrodia elata-Perilla frutescens meal powder, characterized in that, The ingredients include: high-gluten flour, gastrodia elata powder, perilla meal powder, skim milk powder, eggs, white sugar, salt, dry yeast powder, and purified water.

2. The bread according to claim 1, characterized in that, Gastrodia elata powder accounts for 5%-10% of the weight of high-gluten flour, perilla meal powder accounts for 5%-10% of the weight of high-gluten flour, skim milk powder accounts for 6%-8% of the weight of high-gluten flour, egg liquid accounts for 10% of the total weight of high-gluten flour, Gastrodia elata powder, and perilla meal powder, white sugar accounts for 5%-10% of the total weight of high-gluten flour, Gastrodia elata powder, and perilla meal powder, salt accounts for 1%-2% of the total weight of high-gluten flour, Gastrodia elata powder, and perilla meal powder, dry yeast powder accounts for 1%-3% of the total weight of high-gluten flour, Gastrodia elata powder, and perilla meal powder, and the amount of purified water added, after deducting the water content of eggs, accounts for 60%-65% of the total weight of flour, Gastrodia elata powder, perilla meal powder, and skim milk powder.

3. The bread according to claim 1, characterized in that, Gastrodia elata powder is prepared according to the following steps: select dried Gastrodia elata tubers that are free from mold and insect infestation, cut them into thin slices with a thickness of 2-3 mm, and vacuum dry them at 60℃ and a vacuum degree of -0.08MPa until the moisture content is ≤6%; grind them and pass them through a 100-mesh sieve.

4. The bread according to claim 1, characterized in that, Perilla meal powder is prepared according to the following steps: perilla meal is ground and pulverized, sieved to obtain perilla meal powder, water is added to moisten the material, and it is extruded and modified at 130℃-160℃ and screw speed of 150~280 r / min, pulverized, and passed through a 100-mesh sieve to obtain perilla meal powder.

5. The bread according to claim 1, characterized in that, Based on the total weight of flour, gastrodia elata powder, and perilla meal powder, add 1%-1.5% active dry yeast, 2%-3% fresh yeast, and reduce the amount of instant yeast by 20%-30%.

6. A method for producing bread according to any one of claims 1-5, characterized in that, Includes the following steps: Step 1: Sift the high-gluten flour and mix it with gastrodia elata powder and perilla meal powder to obtain a mixed powder. Activate the dry yeast powder to obtain yeast liquid. Step 2: Add egg liquid, yeast liquid and purified water to the mixed powder, and stir until a gluten film is formed; Step 3: Then, after the first fermentation, divide the dough, let it stand, shape it, put it in a mold, ferment it a second time, bake it, and then cool it.

7. The method according to claim 6, characterized in that, Ferment for 60-90 minutes at 28℃-30℃ and 75%-80% humidity.

8. The method according to claim 6, characterized in that, Bake at 180℃-200℃ for 20-40 minutes. Cover with aluminum foil during the last 3-5 minutes of baking, until the bread surface is golden brown and the bottom is hollow.

9. The method according to claim 6, characterized in that, Let it stand for 15-20 minutes.

10. The method according to claim 6, characterized in that, Secondary fermentation is carried out for 30-45 minutes at 35℃-38℃ and 85%-90% humidity.

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