Chicken foot grain bread and preparation method thereof

Abstract

The invention relates to the technical field of bread processing, in particular to chicken foot grain bread and a preparation method thereof. The chicken foot grain bread comprises the following raw materials: chicken foot grain modified powder, wheat flour, highland barley flour, germinated quinoa flour, pine pollen, vital gluten, milk powder, compound colloid, an emulsifier, a natural flavor agent, salt and compound strains. The chicken claw grain bread prepared through modified powder chicken claw grains, compound strains, liquid strain preparation and three-section temperature control baking technologies has the effects of being unique and rich in flavor, soft and palatable in texture, easier in nutrition absorption and longer in quality guarantee period.

Description

Technical Field

[0001] This invention relates to the field of bread processing technology, and in particular to a chicken claw grain bread and its preparation method. Background Technology

[0002] Chicken Claw Valley, also known as Millet, also known as barnyard millet, is an ancient grass species that primarily grows at high altitudes. Its grains are rich in nutrients, particularly known for their high calcium, iron, and dietary fiber content, as well as their unique resistant starch. Furthermore, millet contains phenolic compounds, flavonoids, and other antioxidants. As a traditional food ingredient, it is commonly used in its native regions to make porridge, tsampa, fermented beverages, or fermented cakes.

[0003] Current technologies for applying millet to bread processing involve washing, drying, and grinding the millet grains into whole or partially gluten-free flour of varying fineness, which is then directly added to bread recipes in a certain proportion to replace wheat flour. Although millet is nutritious, its application in bread processing faces the following significant technical bottlenecks: ① Strong off-flavors and bitterness: Millet itself has a distinct grassy, ​​earthy, and bitter taste, mainly due to polyphenols and tannins. Even when added in low proportions, it easily masks the wheat aroma and fermented flavor that bread should have, resulting in poor palatability and low consumer acceptance. Existing fermentation or heat treatment processes often cannot completely and stably remove or mask these undesirable flavors. ② Severe degradation of the gluten network and bread texture: One aspect is gluten dilution and interference: Millet flour does not contain gluten protein. Its high dietary fiber, especially insoluble fiber, physically cuts and interferes with the formation of the wheat gluten protein network, leading to a significant decrease in gluten strength. Secondly, the high water absorption of chicken claw cereal flour competes with wheat gluten for moisture, resulting in dough that is too sticky and difficult to handle. The final bread is small in volume, has a low specific volume, and is too dense and tough, lacking the fluffiness, softness, and elasticity of traditional wheat bread. Thirdly, poor gas retention: The damaged gluten network and coarse granular structure result in weak gas retention in the dough, causing gas to escape easily during fermentation, insufficient expansion during baking, and a coarse, unevenly porous bread core. Fourthly, poor processing adaptability: The addition of chicken claw cereal flour significantly alters the rheological properties of the dough, such as increased viscosity, decreased elasticity, and poor extensibility. It is extremely sensitive to process parameters such as mixing, fermentation, and shaping, making it difficult to directly adapt to existing bread production line parameters, resulting in a narrow operating window and unstable finished product quality. Fifthly, the challenge of balancing nutrition and texture: Increasing the proportion of chicken claw cereal flour in pursuit of high fiber and high minerals exacerbates the aforementioned texture deterioration and flavor problems; conversely, reducing the proportion may improve the taste, but it fails to fully reflect the nutritional advantages of chicken claw cereal.

[0004] In response to the aforementioned technologies, there is an urgent need in this field to develop a chicken claw millet bread and its preparation method. This would allow for the significant enhancement of the pleasant flavor and aroma of the chicken claw millet bread while maximizing nutrient retention. Summary of the Invention

[0005] In order to achieve the goal of providing a chicken claw millet bread with good flavor, attractive color, ideal volume and soft and palatable texture, and to achieve the effect of synergistic improvement in nutritional value and sensory quality, this application provides a chicken claw millet bread and its preparation method.

[0006] In a first aspect, this application provides a chicken feet cereal bread, which adopts the following technical solution: A type of chicken claw millet bread is made from the following ingredients in parts by weight: 38-45 parts modified chicken claw millet flour, 18-25 parts wheat flour, 8-10 parts highland barley flour, 5-12 parts sprouted quinoa flour, 1-2 parts pine pollen, 4-7 parts wheat gluten, 4-7 parts milk powder, 0.5-0.8 parts compound colloid, 0.4-0.6 parts emulsifier, 0.05-0.2 parts natural flavoring agent, 1.3-1.8 parts salt, 32-40 parts water, and 0.6-1 parts compound bacterial culture.

[0007] By adopting the above scheme, the modified chicken claw millet powder undergoes enzymatic hydrolysis and puffing treatment, which greatly enhances its fiber hydration capacity, providing a unique grain base with high dietary fiber and mineral carriers. Wheat flour provides glutenin and prolysin, forming a continuous protein membrane that encapsulates fiber particles, synergistically forming a gluten network framework with the gluten powder. Highland barley flour releases soluble β-glucan through fermentation, forming a hydrogen bond network to lock in water. Germinated quinoa powder, during the germination process, activates cysteine ​​proteases and is rich in free amino acids and natural proteases, which can synergistically degrade bitter peptides. At the same time, gluten powder and complex colloids can effectively counteract the high fiber interference of chicken claw millet. Pine pollen and milk powder mask the astringent taste of highland barley.

[0008] Preferably, the chicken claw millet bread is prepared by dividing the raw materials into a first fermentation group and a second fermentation group. The first fermentation group is prepared by the following raw materials in parts by weight: 8-12 parts of modified chicken claw millet powder, 8-12 parts of wheat flour, 4-6 parts of highland barley flour, 1-3 parts of sprouted quinoa flour, 1-2 parts of pine pollen, 4-7 parts of milk powder, 25-32 parts of water, and 0.6-1 parts of compound bacteria. The second fermentation group is prepared by the following raw materials in parts by weight: the remaining modified chicken claw millet powder, the remaining wheat flour, the remaining highland barley flour, the remaining sprouted quinoa flour, 4-7 parts of gluten, 0.5-0.8 parts of compound colloid, 0.4-0.6 parts of emulsifier, 1.3-1.8 parts of salt, 0.05-0.2 parts of natural flavoring agent, and the remaining water.

[0009] Preferably, the remaining water in the second fermentation group is frozen into ice water.

[0010] Preferably, the modified chicken claw millet powder is prepared by the following steps: selecting mold-free chicken claw millet grains, soaking and washing them in 50°C warm water, subjecting the washed chicken claw millet grains to a step-by-step bio-enzyme treatment and grinding to remove bitterness, and then extruding and puffing the enzymatically hydrolyzed slurry through a twin-screw extruder at temperatures of 80-95°C in zone I, 120-135°C in zone II, and 160-170°C in zone III, with a screw speed of 200 rpm for micro-puffing to instantly release resistant starch; drying the airflow to a temperature of 170-190°C at the inlet and 70-80°C at the outlet, drying to a moisture content of ≤8%, and passing through a 100-mesh sieve to obtain the modified chicken claw millet powder.

[0011] Preferably, the modified chicken claw millet powder undergoes a stepwise enzymatic debittering treatment: a compound enzyme and water are added to the washed chicken claw millet grains, and solid-state fermentation is carried out at 38-42℃ for 24-48 hours; then the mixture is ground to a particle size ≤100μm, and 0.04-0.07% of flavor protease by weight of the chicken claw millet grains is added, and enzymatic hydrolysis is carried out at 50℃ for 1-2 hours.

[0012] Preferably, the amount of compound enzyme added to the modified chicken claw millet powder is 0.04-0.1% of the weight of the chicken claw millet grains, and the compound enzyme is cellulase, tanninase and β-glucosidase in a mass ratio of (2.5-3.5):2:(0.8-1.2).

[0013] Preferably, the mass ratio of chicken claw millet grains to water in the modified chicken claw millet powder is 1:(0.8-1.0).

[0014] By adopting the above scheme, vitamin B complex decomposes the fiber network to expose tannins, tanninase hydrolyzes ester bonds to obtain free phenolic acids, and flavor protease cleaves bitter peptide bonds, resulting in a significant debittering effect. At the same time, the solid-state enzymatic hydrolysis process effectively improves enzyme activity. Micro-puffing and drying are synergistically modified, with a three-zone gradient temperature increase during the puffing process: zone I for starch gelatinization, zone II for fiber softening, and zone III for instantaneous puffing and disintegration of resistant starch. Airflow drying provides precise temperature control, and high-temperature rapid dehydration locks in the porous structure, thereby improving hydration capacity and reducing the dough's water absorption rate.

[0015] Preferably, the germinated quinoa powder is prepared by germinating quinoa seeds at 18°C ​​for 72 hours, drying and pulverizing them, and then passing them through an 80-100 mesh sieve.

[0016] Preferably, the composite colloid is guar gum and hydroxypropyl methylcellulose in a mass ratio of (2-4):(5-6).

[0017] Preferably, the emulsifier is a mixture of monoglyceride and sucrose ester in a mass ratio of (2-4):(2-3).

[0018] Preferably, the natural flavoring agent is two or more of the following: vanilla extract, cinnamon powder, nutmeg, rosemary, thyme, cocoa powder, hazelnut powder, mogroside, erythritol, β-cyclodextrin, and fermented butter esters.

[0019] Preferably, the compound bacterial strain is Lactobacillus plantarum, Saccharomyces cerevisiae, and Lactobacillus sanguani in a mass ratio of (0.2-0.3):(5-8):(0.1-0.2).

[0020] Preferably, the Lactobacillus plantarum strain is Lactobacillus plantarum F25-4, which does not produce amino acid decarboxylases during metabolism and has an improving effect on the flavor of bread during fermentation.

[0021] Preferably, the brewing yeast is Saccharomyces cerevisiae SAU-NN1, which has strong ethanol and ester production capabilities and can tolerate strong acid and high ethanol environments.

[0022] Preferably, the Lactobacillus sanfranciscensis Bj2 is Lactobacillus sanfranciscensis, which has a high ethyl acetate production capacity, effectively increasing the ethyl acetate content in sourdough and thus increasing the ester content in sourdough.

[0023] By adopting the above scheme, the compound microbial strain, composed of *Lactobacillus plantarum* F25-4, *Saccharomyces cerevisiae* SAU-NN1, and *Lactobacillus sanguanense* Bj2, was applied to the fermentation of chicken claw grain bread. This resulted in a significant synergistic effect, bringing numerous benefits and advantages. *Lactobacillus sanguanense* metabolizes to produce unique lactic acid, acetic acid, and various volatile aromatic compounds. Acetic acid contributes a refreshing and sharp sour taste, balancing with lactic acid to give the bread its signature, rich, and complex sour and aromatic flavor, effectively neutralizing any raw or earthy taste that chicken claw grain may have. *Lactobacillus plantarum* produces lactic acid with a relatively mild sour taste, while also generating flavor compounds that enhance the overall flavor fullness. *Saccharomyces cerevisiae*, in addition to gas production, also produces alcohols and esters through its fermentation metabolism, contributing pleasant fermented aromas such as wine, fruit, and esters to the bread. The synergistic effect of these three microorganisms produces a far greater variety of flavor compounds than a single microbial strain, forming a rich, complex, deep, and balanced unique flavor that significantly enhances the sensory quality of chicken claw grain bread. Meanwhile, both Lactobacillus plantarum and Lactobacillus sanguanis can produce viscous extracellular polysaccharides, which can significantly increase the water-holding capacity, viscosity and lubricity of dough, improve the processing performance and texture of low-gluten or gluten-free dough, and make bread more moist, soft and less prone to aging and hardening.

[0024] The chicken claw grain bread has a specific volume ≥ 4.0 mL / g, a hardness ≤ 1800 g after 48 hours, and a dietary fiber content ≥ 8.5 g / 100 g.

[0025] Secondly, this application provides a method for preparing chicken feet cereal bread, which adopts the following technical solution: S1 Preparation of auxiliary material co-fermentation liquid: Mix the raw materials of the first fermentation group; three-step temperature-controlled fermentation to obtain auxiliary material co-fermentation liquid; S2 Preparation and fermentation of main dough: Mix the auxiliary material co-fermentation liquid from step S1 with the raw materials of the second fermentation group, and stir until the gluten is extended; ferment at 28-32℃ and 80%RH for 60-90 minutes. After weighing, dividing, and shaping, S3 undergoes a secondary fermentation at 38-40℃ and 85% RH for 30-60 minutes. S4 Baking: Three-stage temperature control in tunnel oven, total baking time 23-30 minutes.

[0026] By adopting the above scheme, in the liquid starter stage: a suitable environment for the proliferation of lactic acid bacteria is created, yeast rapidly produces gas, lactic acid bacteria produce acid and promote the pre-crosslinking of glutenin, while the acidic environment promotes the dissolution of minerals and the accumulation of ester precursors such as amino acids and organic acids; in the main dough fermentation stage, yeast proliferates a second time, and gluten powder is added to repair fiber cutting damage; stepwise liquid starter fermentation fundamentally solves the problems of texture collapse, bland flavor, and nutrient loss in high-fiber grain bread; compared with direct mixed fermentation, it has generational advantages in industrial efficiency, product consistency, and nutritional functionality, and is a key technical barrier supporting the addition of 38-45 parts of chicken claw grain; the secondary fermentation optimizes yeast gas production and gluten gas retention capacity, and the pore structure is stable during baking. The process is compatible with a high proportion of whole grains, and the pre-fermentation of the liquid starter reduces anti-nutritional factors and improves the digestibility of whole grain bread.

[0027] Preferably, the S1 process involves three steps of temperature-controlled fermentation: the first step is fermentation at 26-28℃ and 85% RH for 2 hours; the second step is fermentation at 30-32℃ and 80% RH for 3 hours; and the third step is maturation at 4℃ for 8-12 hours.

[0028] The liquid starter undergoes a three-step temperature-controlled fermentation process. The first step activates the yeast to generate basic flavor compounds such as ethanol and organic acids. The second step accelerates fermentation, producing more aromatic compounds. The third step inhibits yeast activity, and the protease breaks down gluten proteins to promote enzymatic hydrolysis, improving dough extensibility while accumulating deep fermented flavors such as lactic acid and ethyl acetate. After fermentation, the liquid starter is rich in pre-hydrolyzed nutrients, shortening the fermentation time of the main dough and enhancing the aroma complexity of the finished product.

[0029] Preferably, in step S2, the gluten is stirred until it expands. The stirring process is as follows: stirring at a low speed of 50-70 rpm for 3 minutes, stirring at a high speed of 110-130 rpm for 5 minutes, adding salt, stirring at a low speed of 50-70 rpm for 2 minutes, stirring at a high speed of 110-130 rpm for 2 minutes, and the dough temperature after exiting the mixing bowl is ≤26℃.

[0030] By controlling the mixing and temperature of the main dough and using a stepped mixing process, the gluten network is not damaged in the early stages of high-speed mixing. Salt is added at a later time to prevent premature inhibition of yeast activity. The temperature after exiting the mixing bowl is ≤26℃ to ensure a controllable fermentation rate and avoid uneven air production caused by excessive gas production. This balances the elasticity and extensibility of the dough, results in uniform film thickness, and significantly increases the specific volume of the bread.

[0031] Preferably, the S4 temperature control has three stages: the first stage is 190-210℃ for the upper heat and 170-180℃ for the lower heat, with steam spraying for 5 seconds; the second stage is 180-190℃ for the upper heat and 160-170℃ for the lower heat; and the third stage is 170-180℃ for the upper heat and 150-160℃ for the lower heat.

[0032] By combining precise temperature control and process parameters during fermentation and baking, the method for preparing chicken claw grain bread solves the problems of insufficient fermentation, coarse texture, and monotonous flavor that are common in high-grain breads. It has the advantages of repeatability and stability for industrial production. The prepared chicken claw grain bread has a clear lactic acid aroma, roasted wheat aroma, and a faint pine pollen aftertaste, with a superimposed aroma of caramel and esters, and a high-fiber fluffy texture that is crisp on the outside and soft on the inside. At the same time, the functional synergy of highland grains and pine pollen improves the defects of chicken claw grain bread, such as bitterness, hardness, and dull taste.

[0033] In summary, this application has the following beneficial effects: 1. The chicken claw millet bread of this application has a clear lactic acid aroma, roasted wheat aroma and a faint pine pollen aftertaste, with a superimposed aroma of caramel and ester, and a high-fiber fluffy texture that is crispy on the outside and soft on the inside; at the same time, the functional synergy of highland grains and pine pollen improves the defects of chicken claw millet bread in terms of bitterness, hardness and poor taste.

[0034] 2. The modified chicken claw millet powder of this application achieves significant debittering effect by decomposing the fiber network with vitamin B complex to expose tannins, hydrolyzing ester bonds with tannin enzymes to obtain free phenolic acids, and cleaving bitter peptide bonds with flavor protease. At the same time, the solid-state enzymatic hydrolysis process effectively improves enzyme activity. Micro-puffing and drying are synergistically modified. The puffing process involves a three-zone gradient temperature increase: zone I for starch gelatinization, zone II for fiber softening, and zone III for instantaneous puffing and disintegration of resistant starch. Airflow drying provides precise temperature control, and high-temperature rapid dehydration locks in the porous structure, thereby improving hydration capacity and reducing the water absorption rate of the dough.

[0035] 3. The compound microbial strains in this application can strongly mask the special flavor of chicken claw millet through fermentation, creating a rich and pleasant complex sour aroma; by producing acid and extracellular polysaccharides, it can compensate for the low gluten content of chicken claw millet, optimize the workability and gas retention of the dough, and at the same time, the gas produced during fermentation can increase the volume, soften the texture, reduce roughness, significantly improve the taste, and keep it soft and moist; this specific compound microbial strain scheme makes full use of the complementary characteristics of the three microorganisms to create a high-quality and healthy baked product for chicken claw millet bread with a unique and rich flavor, soft and palatable texture, easier absorption of nutrients, and longer shelf life.

[0036] 4. This application solves the problems of insufficient fermentation, coarse texture and monotonous flavor that are common in high-wheat bread by coupling parameters such as compound strain, fermentation temperature, fermentation time and dough moisture content with process parameters through the preparation method of chicken claw millet bread. It has the advantages of repeatability and stability in industrial production. Detailed Implementation

[0037] The technical solution of this application is further illustrated by specific embodiments below. These specific embodiments do not represent a limitation on the scope of protection of this application. Any non-essential modifications and adjustments made by others based on the concept of this application still fall within the scope of protection of this application.

[0038] Lactobacillus plantarum F25-4 was purchased from the China Center for Type Culture Collection (CCTCC), with accession number CCTCC No. M20211574.

[0039] Saccharomyces cerevisiae SAU-NN1 was purchased from the China General Microbiological Culture Collection Center (CGMCC), with accession number CGMCC No. 32819.

[0040] Fructilactobacillus sanfranciscensis Bj2 was purchased from the China Center for Type Culture Collection (CCTCC), accession number CCTCC NO.M2022514.

[0041] Cellulase: Cangzhou Xiasheng Enzyme Biotechnology Co., Ltd., Product No.: FFY-0673, Enzyme Activity 10000U / g; Tanninase: Nanjing Jinke Biotechnology Co., Ltd., Product No.: JK-040, Enzyme activity 300U / g; β-glucosidase: Xi'an Zebang Biotechnology Co., Ltd., Product No.: zb-6415, Enzyme activity 5000U / g.

[0042] Unless otherwise specified, the experimental methods shown in the following examples are conventional methods. All reagents and materials shown are commercially available products.

[0043] The present application will be further described in detail below with reference to embodiments and comparative examples.

[0044] Preparation Example Preparation Example 1: Activation of *Lactobacillus plantarum* F25-4, *Saccharomyces cerevisiae* SAU-NN1, and *Lactobacillus sanguani* Bj2. Frozen glycerol culture of *Lactobacillus plantarum* F25-4 was placed at room temperature. 0.2 mL of this culture was inoculated into 25 mL of fresh MRS liquid medium and activated for 12 h. Another 0.2 mL of this culture was inoculated into 25 mL of fresh MRS liquid medium and activated again. The culture was then statically incubated at 37°C to obtain a primary seed culture. 3.5 mL of this primary seed culture was transferred to 350 mL of MRS liquid medium and statically incubated at 37°C for 24-36 h. The viable cell count was 2.0 × 10⁹ CFU / mL, thus obtaining activated *Lactobacillus plantarum* F25-4.

[0045] Frozen glycerol culture of Saccharomyces cerevisiae SAU-NN1 was placed at room temperature. 0.5 mL of the culture was inoculated into 25 mL of fresh YPD liquid medium and activated at 28°C for 24 h. 0.5 mL of the culture was then inoculated into 25 mL of fresh YPD liquid medium and activated again. The culture was then incubated statically at 28°C to obtain a primary seed culture. 75 mL of the primary seed culture was transferred to 350 mL of YPD liquid medium and incubated statically at 28°C for 48-60 h. The viable cell count was 2.0 × 10⁹ CFU / mL, thus obtaining activated Saccharomyces cerevisiae SAU-NN1.

[0046] Frozen glycerol of Lactobacillus sanguanis Bj2 was placed at room temperature, and 0.5 mL of the inoculum was inoculated into MRS medium and cultured at 37°C for 24 h to obtain primary seed culture. 17.5 mL of the primary seed culture was transferred to 350 mL of MRS medium and cultured statically at 37°C for 24-36 h. The viable count was 2.0 × 10⁹ CFU / mL, thus obtaining activated Lactobacillus sanguanis Bj2.

[0047] Preparation Example 2: Preparation of Chicken Claw Millet Modified Powder 100 kg of mold-free chicken claw millet grains were selected and soaked and washed in 50℃ warm water. The washed chicken claw millet grains underwent a stepwise enzymatic debittering treatment: 0.06% compound enzyme (60 g) and 90 L of water were added to the washed chicken claw millet grains and mixed; solid-state fermentation was carried out at 40℃ for 36 h; then the slurry was ground to a particle size ≤100 μm, and 0.06% of flavor protease (60 g) by weight of the chicken claw millet grains was added, and enzymatic hydrolysis was carried out at 50℃ for 1 h; the hydrolyzed slurry was then extruded and puffed by twin screw extrusion at temperatures of 90℃ in zone I, 130℃ in zone II, and 165℃ in zone III, with a screw speed of 200 rpm for micro-puffing powdering; airflow drying was carried out at an inlet air temperature of 180℃ and an outlet air temperature of 80℃ until the moisture content was ≤8%, and the powder was passed through a 100-mesh sieve to obtain modified chicken claw millet powder.

[0048] The complex enzyme is a mixture of 30g cellulase, 20g tanninase and 10g β-glucosidase.

[0049] Preparation Example 3: Preparation of Chicken Claw Millet Modified Powder 100 kg of mold-free chicken claw millet grains were selected and soaked and washed in 50℃ warm water. The washed chicken claw millet grains underwent a stepwise enzymatic debittering treatment: 0.04% compound enzyme (40 g) and 80 L of water were added to the washed chicken claw millet grains and mixed; solid-state fermentation was carried out at 38℃ for 48 h; the slurry was then ground to a particle size ≤100 μm, and 0.04% of flavor protease (40 g) by weight of the chicken claw millet grains was added, and enzymatic hydrolysis was carried out at 50℃ for 1 h; the hydrolyzed slurry was then extruded and expanded by a twin-screw extruder at temperatures of 80℃ in zone I, 120℃ in zone II, and 160℃ in zone III, with a screw speed of 200 rpm for micro-expansion; airflow drying was carried out at an inlet air temperature of 170℃ and an outlet air temperature of 70℃ until the moisture content was ≤8%, and the slurry was passed through a 100-mesh sieve to obtain modified chicken claw millet powder.

[0050] The complex enzyme is a mixture of 25g cellulase, 20g tanninase and 8g β-glucosidase.

[0051] Preparation Example 4: Preparation of Chicken Claw Millet Modified Powder 100 kg of mold-free chicken claw millet grains were selected and soaked and washed in 50℃ warm water. The washed chicken claw millet grains underwent a stepwise enzymatic debittering treatment: 0.1% compound enzyme (100 g) and 100 L of water were added to the washed chicken claw millet grains and mixed; solid-state fermentation was carried out at 42℃ for 24 h; then the slurry was ground to a particle size ≤100 μm, and 0.07% of flavor protease (70 g) by weight of the chicken claw millet grains was added, and enzymatic hydrolysis was carried out at 50℃ for 2 h; the enzymatically hydrolyzed slurry was extruded and expanded by a twin-screw extruder at temperatures of 95℃ in zone I, 135℃ in zone II, and 170℃ in zone III, with a screw speed of 200 rpm for micro-expansion; airflow drying was carried out at an inlet air temperature of 190℃ and an outlet air temperature of 80℃ until the moisture content was ≤8%, and the slurry was passed through a 100-mesh sieve to obtain modified chicken claw millet powder.

[0052] The complex enzyme is a mixture of 70g cellulase, 40g tanninase and 24g β-glucosidase. Example

[0053] Example 1 A method for preparing chicken claw cereal bread, using the following technical solution: Preparation of S1 auxiliary material co-fermentation liquid: Mix the raw materials of the first fermentation group; three-step temperature-controlled fermentation: first step fermentation: 28℃, 85%RH fermentation for 2h, second step fermentation: 32℃, 80%RH fermentation for 3h, third step fermentation: 4℃ maturation for 12h, to obtain auxiliary material co-fermentation liquid; S2 Main Dough Preparation and Fermentation: Mix the co-fermentation liquid of the auxiliary materials in step S1 with the raw materials of the second fermentation group, and stir until the gluten is developed. The stirring process is as follows: stir at low speed of 60 rpm for 3 minutes, stir at high speed of 120 rpm for 5 minutes, add salt, stir at low speed of 60 rpm for 2 minutes, stir at high speed of 120 rpm for 2 minutes, and the dough temperature after exiting the mixing bowl is ≤26℃; carry out the first fermentation at 30℃ and 80% RH for 75 minutes. S3 was weighed 100g, divided and shaped, and then fermented for 45 minutes at 38℃ and 85%RH. S4 Baking: Three-stage temperature control in tunnel oven. Stage 1: 200℃ top heat and 180℃ bottom heat with steam injection for 5 seconds. Stage 2: 190℃ top heat and 170℃ bottom heat. Stage 3: 180℃ top heat and 160℃ bottom heat. Total baking time: 25 minutes.

[0054] The compound bacterial strain is a mixture of 0.02 kg of Lactobacillus plantarum, 0.65 g of Saccharomyces cerevisiae, and 0.015 kg of Lactobacillus sanguinea.

[0055] The composite colloid is a mixture of 0.3 kg guar gum and 0.55 kg hydroxypropyl methylcellulose.

[0056] The emulsifier is a mixture of 0.3 kg monoglyceride and 0.25 kg sucrose ester.

[0057] The natural flavoring agent is a mixture of 0.2 kg vanilla extract and 0.1 kg erythritol.

[0058] The amounts of the raw materials added are shown in Table 1: Table 1. Ingredient addition amount for Chicken Claw Grain Bread Total amount added (kg) First fermentation group (kg) Second fermentation group (kg) Chicken Claw Millet Modified Powder 41 10 31 wheat flour 22 10 12 barley flour 9 5 4 Sprouted quinoa flour 9 2 7 Pine pollen 1.5 1.5 - gluten 5.7 - 5.7 milk powder 6.2 6.2 - Composite colloids 0.6 - 0.6 emulsifier 0.5 - 0.5 Natural flavorings 0.14 - 0.14 Salt 1.5 - 1.5 water 37 29 8 Compound strains 0.8 0.8 - Example 2 A method for preparing chicken claw cereal bread, using the following technical solution: Preparation of S1 auxiliary material co-fermentation liquid: Mix the raw materials of the first fermentation group; three-step temperature-controlled fermentation: first step fermentation: 26℃, 85%RH fermentation for 2h, second step fermentation: 30℃, 80%RH fermentation for 3h, third step fermentation: 4℃ maturation for 8h, to obtain auxiliary material co-fermentation liquid; S2 Main Dough Preparation and Fermentation: Mix the auxiliary fermentation liquid from step S1 with the raw materials of the second fermentation group, and stir until the gluten is developed. The stirring process is as follows: stir at low speed of 50 rpm for 3 minutes, stir at high speed of 110 rpm for 5 minutes, add salt, stir at low speed of 50 rpm for 2 minutes, and stir at high speed of 110 rpm for 2 minutes. The dough temperature after exiting the mixing bowl should be ≤26℃. Perform a first fermentation at 28℃ and 80% RH for 60 minutes. S3 is weighed 100g, divided and shaped, and then fermented for 30-60 minutes at 38℃ and 85%RH. S4 Baking: Three-stage temperature control in tunnel oven. Stage 1: 190℃ top heat and 170℃ bottom heat with steam injection for 5 seconds. Stage 2: 180℃ top heat and 160℃ bottom heat. Stage 3: 170℃ top heat and 150℃ bottom heat. Total baking time: 30 minutes.

[0059] The compound bacterial strain is a mixture of 0.02 kg of Lactobacillus plantarum, 0.5 kg of Saccharomyces cerevisiae, and 0.02 kg of Lactobacillus sanguinea.

[0060] The composite colloid is a mixture of 0.2 kg guar gum and 0.6 kg hydroxypropyl methylcellulose.

[0061] The emulsifier is a mixture of 0.2 kg monoglyceride and 0.3 kg sucrose ester.

[0062] The natural flavoring agent is a mixture of 0.2 kg cinnamon powder and 0.5 kg thyme.

[0063] The amounts of the raw materials added are shown in Table 2: Table 2. Ingredient addition amount for Chicken Claw Grain Bread Total amount added (kg) First fermentation group (kg) Second fermentation group (kg) Chicken Claw Millet Modified Powder 38 8 30 wheat flour 25 12 13 barley flour 8 4 4 Sprouted quinoa flour 12 3 9 Pine pollen 1 1 - gluten 4 - 4 milk powder 7 7 - Composite colloids 0.5 - 0.5 emulsifier 0.4 - 0.4 Natural flavorings 0.05 - 0.05 Salt 1.3 - 1.3 water 32 25 7 Compound strains 0.6 0.6 - Example 3 A method for preparing chicken claw cereal bread, using the following technical solution: Preparation of S1 auxiliary material co-fermentation liquid: Mix the raw materials of the first fermentation group; three-step temperature-controlled fermentation: first step fermentation: 28℃, 85%RH fermentation for 2h, second step fermentation: 32℃, 80%RH fermentation for 3h, third step fermentation: 4℃ maturation for 12h, to obtain auxiliary material co-fermentation liquid; S2 Main Dough Preparation and Fermentation: Mix the co-fermentation liquid of the auxiliary materials in step S1 with the raw materials of the second fermentation group, and stir until the gluten is developed. The stirring process is as follows: stir at 70 rpm for 3 minutes, stir at 130 rpm for 5 minutes, add salt, stir at 70 rpm for 2 minutes, stir at 130 rpm for 2 minutes, and the dough temperature after exiting the mixing bowl is ≤26℃; carry out the first fermentation at 32℃ and 80% RH for 90 minutes. S3 was weighed 100g, divided and shaped, and then fermented for 60 minutes at 40℃ and 85%RH. S4 Baking: Three-stage temperature control in tunnel oven. Stage 1: Top heat 210℃, bottom heat 180℃, steam spray for 5 seconds. Stage 2: Top heat 190℃, bottom heat 170℃. Stage 3: Top heat 180℃, bottom heat 160℃. Total baking time: 23 minutes.

[0064] The compound bacterial strain is a mixture of 0.03 kg of Lactobacillus plantarum, 0.8 kg of Saccharomyces cerevisiae, and 0.01 kg of Lactobacillus sanguinea.

[0065] The composite colloid is a mixture of 0.4 kg of guar gum and 0.5 kg of hydroxypropyl methylcellulose.

[0066] The emulsifier is a mixture of 0.4 kg monoglyceride and 0.2 kg sucrose ester.

[0067] The natural flavoring agent is a mixture of 0.2 kg mogroside, 0.05 kg β-cyclodextrin and 0.1 kg fermented butter ester.

[0068] The amounts of the raw materials added are shown in Table 3: Table 3. Ingredient addition amount (kg) for Chicken Claw Grain Bread Total amount added (kg) First fermentation group (kg) Second fermentation group (kg) Chicken Claw Millet Modified Powder 45 12 33 wheat flour 18 8 10 barley flour 10 6 4 Sprouted quinoa flour 5 1 4 Pine pollen 2 2 - gluten 7 - 7 milk powder 4 4 - Composite colloids 0.8 - 0.8 emulsifier 0.6 - 0.6 Natural flavorings 0.2 - 0.2 Salt 1.8 - 1.8 water 40 32 8 Compound strains 1 1 - Comparative Example Comparative Example 1 Similar to Example 1, except that the three-step temperature-controlled fermentation in the cancelled step S1 is carried out at a constant temperature of 32°C for 17 hours.

[0069] Comparative Example 2 Similar to Example 1, except that step S1 liquid seed fermentation is not performed, and the fermentation method is that all raw materials are added at once and fermented together.

[0070] Comparative Example 3 Similar to Example 1, except that in step S1, no compound strains are used, and only a single fermentation strain is added, with only 0.65 kg of brewing yeast.

[0071] Comparative Example 4 Similar to Example 1, except that the chicken claw grain powder in the raw materials is used directly without modification.

[0072] Comparative Example 5 Same as in Example 1, except that the composite colloid in the raw materials is replaced with single guar gum (0.85 kg).

[0073] Comparative Example 6 Similar to Example 1, except that no emulsifier is added to the raw materials.

[0074] Comparative Example 7 Similar to Example 1, except that the amount of modified chicken claw millet powder and wheat flour in the raw materials is adjusted to 22 kg of modified chicken claw millet powder and 41 kg of wheat flour, while the other ingredients remain unchanged.

[0075] Comparative Example 8 Similar to Example 1, except that the amount of pine pollen added to the raw materials is increased to 3 kg.

[0076] Comparative Example 9 Similar to Example 1, except that the total water content in the raw materials is reduced to 29.6 kg.

[0077] Performance testing The following performance tests were conducted on Examples 1-3 and Comparative Examples 1-9: Specific volume determination: The test was conducted according to the national standard GB / T 20981-2021 rapeseed replacement method; Hardness determination: After baking and letting stand for 48 hours, the hardness was tested using a TA.XT Plus texture analyzer. Shelf life determination: Place bread samples in a 25℃ constant temperature chamber, and the endpoint is reached when the hardness is ≤2500g; Sensory evaluation: Chicken claw bread samples were cooled to 25℃ and then sliced ​​to a thickness of 15mm. The edges were removed and the core was taken for evaluation. Twenty evaluators rinsed their mouths with water between samples. The evaluation interval was ≥5min. The sensory evaluation criteria are shown in Table 4.

[0078] Table 4 Sensory Evaluation Criteria for Chicken Claw Grain Bread (Maximum Score: 10 points) Chicken claw millet bread prepared by Examples 1-3 and Comparative Examples 1-9 was subjected to specific volume, hardness, shelf life and sensory evaluation. The test results are shown in Table 5.

[0079] Table 5. Performance test results of chicken claw cereal bread prepared in Examples 1-3 and Comparative Examples 1-9 As shown in Table 5, Examples 1-3 are superior in four dimensions: bulkiness (average specific volume 4.21 mL / g), anti-aging properties (average hardness 1683 g), shelf life 7 days, and palatability (average sensory score 8.7). In particular, the hardness is reduced by 36.5% compared with Comparative Example 3, and the shelf life is extended by 40%. With specific volume as an indicator, the process fluctuation coefficient CV is only 0.8%, which fully meets the requirements of large-scale production.

[0080] Table 5 shows that in Comparative Example 1, the constant temperature fermentation at 32℃ for 17 hours in step S1, lacking esterification at 4℃, resulted in reduced ethyl acetate yield, a single metabolite, insufficient gluten development, rapid aging, and noticeable off-odor, with a sensory score of 5.2. In Comparative Example 2, all raw materials were added at once for co-fermentation. The premature addition of salt and the direct inhibition of gluten hydration by the mixed grain fiber reduced extensibility, resulting in a specific volume of 3.6 mL / g. In Comparative Example 3, only 0.65 kg of brewer's yeast was added during fermentation, resulting in a chicken claw grain bread with a hardness of 2950 g and a specific volume of 3.8 mL / g. Due to the lack of a polysaccharide-enhancing network from *Lactobacillus sanguinis* and the synergistic effect of the complex strains, the flavor profile was limited and the sensory experience was monotonous. In Comparative Example 4, the chicken claw cereal flour was not modified and was used directly as whole flour. The fiber and phytic acid damaged the dough structure, resulting in extremely poor specific volume and texture. The high fiber water absorption led to the shortest shelf life, demonstrating that chicken claw cereal modification is crucial for improving the fluffiness of whole grain dough. In Comparative Example 5, replacing the complex colloid with guar gum alone significantly reduced the specific volume, lost gas retention, and hindered dough expansion. The shelf life was halved: guar gum alone could not inhibit starch retrogradation, resulting in a significant sensory degradation: the texture became dry and the water retention was poor. When chewed, it has a powdery texture; in Comparative Example 6, the removal of emulsifiers increased hardness, and the lack of monoglycerides and sucrose esters led to insufficient lubrication of the gluten network, decreased gas retention, and shortened shelf life: the anti-aging effect of emulsifiers disappeared, and amylose rearrangement accelerated; sensory defects included a fragile outer layer and uneven large pores in the internal structure; in Comparative Example 7, the amount of modified chicken claw millet powder and wheat flour was adjusted to 22 kg of modified chicken claw millet powder and 41 kg of wheat flour, resulting in a decrease in specific volume: chicken claw millet contains no gluten protein, and excessive addition disrupts network continuity, resulting in a shelf life of only 2 days; due to the high proportion of mixed grains, the water activity increased, and the risk of mold growth surged. The worst sensory result: prominent bitterness and dull color; In Comparative Example 8, the addition of 3 times the amount of pine pollen increased the hardness; Pine pollen fibers easily absorb water, competing with gluten for moisture and causing hardening, extending the shelf life by 1 day; The antioxidant components of pine pollen slow down fat oxidation, but the texture deteriorates significantly, offsetting the advantages and causing an imbalance; The pine resin flavor is too strong, masking the original flavor of the bread; In Comparative Example 9, the amount of water added was reduced, resulting in a decrease in specific volume; Insufficient hydration led to insufficient gluten development, resulting in an extremely short shelf life; Uneven initial moisture distribution and accelerated moisture migration caused the crust to crack after 24 hours, resulting in sensory defects; The texture is tough like a biscuit, with a noticeable crumbly feeling after chewing.

[0081] The above experimental results show that the chicken claw grain bread prepared by Examples 1-3 through staged temperature-controlled fermentation, raw material modification, and precise baking processes has the following technical effects: Synergistic effect: The pre-fermentation of liquid starter is coupled with the main dough process, which solves the problems of hardness, roughness, and sourness in multigrain bread; Industrialization advantages: Temperature, time, and RH parameters are controllable, with strong repeatability, making it suitable for large-scale production; Comprehensive performance: It is significantly better than traditional processes in terms of fluffiness, anti-aging, and flavor.

[0082] This specific embodiment is merely an explanation of the present invention and is not intended to limit the invention. After reading this specification, those skilled in the art can make modifications to this embodiment without contributing any inventive step, but as long as they are within the scope of the present invention, they are protected by patent law.

Claims

1. A type of chicken claw grain bread, characterized in that, It is made from the following raw materials in parts by weight: 38-45 parts modified chicken claw millet powder, 18-25 parts wheat flour, 8-10 parts highland barley flour, 5-12 parts sprouted quinoa flour, 1-2 parts pine pollen, 4-7 parts wheat gluten, 4-7 parts milk powder, 0.5-0.8 parts compound colloid, 0.4-0.6 parts emulsifier, 0.05-0.2 parts natural flavoring agent, 1.3-1.8 parts salt, 32-40 parts water, and 0.6-1 parts compound microbial inoculum.

2. The chicken claw grain bread according to claim 1, characterized in that, The raw materials are divided into a first fermentation group and a second fermentation group. The first fermentation group is made from the following raw materials in parts by weight: 8-12 parts modified chicken claw millet powder, 8-12 parts wheat flour, 4-6 parts highland barley flour, 1-3 parts sprouted quinoa flour, 1-2 parts pine pollen, 4-7 parts milk powder, 25-32 parts water, and 0.6-1 parts compound bacteria. The second fermentation group is made from the following raw materials in parts by weight: the remaining modified chicken claw millet powder, the remaining wheat flour, the remaining highland barley flour, the remaining sprouted quinoa flour, 4-7 parts wheat gluten, 0.5-0.8 parts compound colloid, 0.4-0.6 parts emulsifier, 1.3-1.8 parts salt, 0.05-0.2 parts natural flavoring agent, and the remaining water.

3. The chicken claw grain bread according to claim 1, characterized in that, The modified chicken claw millet powder The preparation process includes the following steps: Select mold-free chicken claw millet grains, soak and wash them in 50℃ warm water, then treat the washed chicken claw millet grains with a step-by-step biological enzyme process and grinding to remove bitterness. After enzymatic hydrolysis, the slurry is extruded and expanded by a twin-screw extruder at temperatures of 80-95℃ in zone I, 120-135℃ in zone II, and 160-170℃ in zone III, with a screw speed of 200 rpm for micro-expansion, instantly releasing resistant starch. The airflow is dried at an inlet air temperature of 170-190℃ and an outlet air temperature of 70-80℃ until the moisture content is ≤8%, and then passed through a 100-mesh sieve to obtain modified chicken claw millet powder.

4. The chicken claw grain bread according to claim 3, characterized in that, The modified chicken claw millet powder undergoes a stepwise enzymatic debittering treatment: a compound enzyme and water are added to the washed chicken claw millet grains, and solid-state fermentation is carried out at 38-42℃ for 24-48 hours; then the mixture is ground to a particle size ≤100μm, and 0.04-0.07% of flavor protease by weight of the chicken claw millet grains is added, and enzymatic hydrolysis is carried out at 50℃ for 1-2 hours.

5. The chicken claw grain bread according to claim 4, characterized in that, The amount of compound enzyme added to the modified chicken claw millet powder is 0.04-0.1% of the weight of the chicken claw millet grains. The compound enzyme is cellulase, tanninase and β-glucosidase in a mass ratio of (2.5-3.5):2:(0.8-1.2).

6. The chicken claw cereal bread according to claim 1, characterized in that, The composite colloid is guar gum and hydroxypropyl methylcellulose in a mass ratio of (2-4):(5-6).

7. The chicken claw cereal bread according to claim 1, characterized in that, The compound bacterial strain is Lactobacillus plantarum, Saccharomyces cerevisiae, and Lactobacillus sanguani in a mass ratio of (0.2-0.3):(5-8):(0.1-0.2).

8. A method for preparing chicken claw cereal bread as described in any one of claims 1-7, characterized in that, The following technical solution is adopted: Preparation of S1 auxiliary material co-fermentation liquid: Mix the raw materials of the first fermentation group, and carry out three-step temperature-controlled fermentation to obtain auxiliary material co-fermentation liquid; S2 Main dough preparation and fermentation: Mix the auxiliary fermentation liquid from step S1 with the raw materials of the second fermentation group and stir until the gluten is developed; ferment at 28-32℃ and 80%RH for 60-90 minutes. After weighing, dividing, and shaping, S3 undergoes a secondary fermentation at 38-40℃ and 85%RH for 30-60 minutes. S4 Baking: Three-stage temperature control in tunnel oven, total baking time 23-30 minutes.

9. The method for preparing chicken claw millet bread according to claim 8, characterized in that: The S1 process involves three steps of temperature-controlled fermentation: the first step is fermentation at 26-28℃ and 85%RH for 2 hours; the second step is fermentation at 30-32℃ and 80%RH for 3 hours; and the third step is maturation at 4℃ for 8-12 hours.

10. The method for preparing chicken claw cereal bread according to claim 8, characterized in that: In step S2, the dough is stirred until the gluten is expanded. The stirring process is as follows: stir at a low speed of 50-70 rpm for 3 minutes, stir at a high speed of 110-130 rpm for 5 minutes, add salt, stir at a low speed of 50-70 rpm for 2 minutes, and stir at a high speed of 110-130 rpm for 2 minutes. The temperature of the dough after exiting the mixing bowl is ≤26℃.

Images