Abac bread and preparation method thereof

Abstract

The invention discloses Aki fruit bread and a preparation method thereof, and relates to the field of food processing.The preparation method comprises the following steps that S1, Aki fruit pulp is placed in a citric acid solution to be soaked at the constant temperature, cleaning, blanching, color protecting and dewatering treatment are sequentially conducted, and Aki fruit pulp powder is obtained; s2, mixing and stirring dough raw materials containing high gluten flour, Akyl fruit pulp powder, a modifier and auxiliary materials to form dough, and performing fermentation for at least one time; s3, performing segmented baking on the fermented dough; and S4, cooling and packaging the baked bread. By adopting the processes of citric acid soaking, ultrasonic cleaning and hot water blanching, it can be ensured that the finished product is free of toxin residues, unique flavor substances of the Abaki fruits are completely reserved, the qualified rate of the finished product is remarkably increased, and the market acceptance of the product is effectively improved.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and more particularly to baked goods, specifically an argier bread and its preparation method. Background Technology

[0002] Argi nuts, a specialty fruit of Jamaica, are tropical fruits with unique flavor and nutritional value. Their ripe flesh is smooth and sweet, rich in protein, vitamins A and C, and various minerals such as calcium and phosphorus, possessing high nutritional value and unique flavor potential. With the increasing demand for diversified baked goods, incorporating argi nuts into everyday baked goods such as bread can provide the market with innovative products that combine nutrition and flavor, satisfying people's pursuit of unique delicacies. Bread, as a widely consumed staple baked food globally, continues to enjoy strong market demand. Combining argi nuts with bread holds the potential to develop new and competitive baked goods.

[0003] In existing technologies, when argires are used in bread preparation, traditional food processing methods are typically used to process the argires raw materials. For example, after simply washing to remove surface impurities, the pulp is directly added to the dough. The bread making process follows conventional bread preparation techniques such as the direct method or the sponge method.

[0004] However, existing technologies have significant drawbacks. Firstly, argires pose serious safety risks. Unripe argires contain toxic substances such as hypoglycine A, and even the seeds of ripe argires are toxic. Traditional washing methods are insufficient to completely remove these toxins, and direct addition to bread can easily lead to food safety issues, posing a threat to consumer health. Secondly, existing bread-making processes are poorly compatible with the characteristics of argires. Adding argire pulp to the dough often results in insufficient gluten development, leading to uneven internal structure in the baked bread, frequently causing problems such as voids and hard lumps, resulting in a low yield rate and failing to meet the demands of industrial production.

[0005] Therefore, it is necessary to improve upon the shortcomings of existing technologies in order to solve the above problems. Summary of the Invention

[0006] This invention overcomes the shortcomings of the prior art and provides an argier bread and its preparation method.

[0007] To achieve the above objectives, the technical solution adopted by the present invention is as follows: First aspect: The present invention provides a method for preparing argier bread, comprising the following steps:

[0008] S1. Place the argi fruit pulp in a 0.5~1.3 wt% citric acid solution, soak it at a constant temperature, and then perform washing, blanching, color protection and dehydration treatment in sequence to obtain argi fruit pulp powder.

[0009] S2. Mix the dough ingredients, including high-gluten flour, argirus fruit powder, improver and auxiliary ingredients, to form a dough, and let it ferment at least once.

[0010] S3. Bake the fermented dough in sections, with the baking process including at least two baking steps at different temperature stages.

[0011] S4. After baking, cool the bread to a core temperature of ≤30℃ before packaging.

[0012] In a preferred embodiment of the present invention, in step S1, the solid-liquid ratio of the aquifolioides pulp to the citric acid solution is 1:3~5, the constant temperature soaking temperature is 45~50 ℃, and the time is 30~40 min.

[0013] In a preferred embodiment of the present invention, in step S1, the cleaning specifically includes: ultrasonically cleaning the fruit pulp in water at 30-40 ℃, with a power of 120-160 W and a frequency of 25-35 kHz for 15-28 min, and a solid-liquid ratio of 1:4-6; the blanching specifically includes: blanching the cleaned fruit pulp in water at 80-85 ℃ for 8-15 min.

[0014] In a preferred embodiment of the present invention, in step S1, the color protection specifically includes: adding an ascorbic acid solution with a concentration of 0.1~0.2 wt% to the pulp, the addition ratio being 7~14% of the pulp mass; the dehydration specifically includes: vacuum freeze-drying at -20 ℃ to -40 ℃ and a vacuum degree ≥0.01 MPa for 4~5 h, and pulverizing through a 35~50 mesh sieve.

[0015] In a preferred embodiment of the present invention, in step S2, the improver comprises gluten powder, hydroxypropyl methylcellulose and malt syrup; the excipients comprise white sugar, butter, yeast, salt, egg liquid and milk.

[0016] In a preferred embodiment of the present invention, in step S2, the dough ingredients, by weight, include: 100 parts high-gluten flour, 15-20 parts argierin pulp powder, 8-12 parts white sugar, 5-8 parts butter, 3-5 parts yeast, 1-1.5 parts salt, 10-15 parts egg liquid, 25-30 parts milk, 2-3 parts wheat gluten, 0.5-1 part hydroxypropyl methylcellulose, and 1-2 parts malt syrup.

[0017] In a preferred embodiment of the present invention, in step S2, the mixing and stirring includes the following process: first, the raw materials except for the butter and argigolo pulp powder are stirred at 25-30 ℃ at 80-120 r / min for 3-8 min; then, the butter is added and stirred at 190-210 r / min for 8-10 min; subsequently, a paste made by mixing argigolo pulp powder with twice the mass of warm water at 25-33 ℃ is added and stirring is continued for 3-4 min.

[0018] The fermentation process includes two fermentations: the first fermentation is carried out at 28-30 ℃ and 75-80% relative humidity for 60-70 minutes, followed by division and relaxation, and the second fermentation is carried out at 32-35 ℃ and 80-85% relative humidity for 30-40 minutes.

[0019] In a preferred embodiment of the present invention, in step S3, the segmented baking specifically involves: first baking the dough at 180-190°C top heat and 175-185°C bottom heat for 2-8 minutes, and then baking it at 170-180°C top heat and 165-175°C bottom heat for 8-15 minutes.

[0020] In a preferred embodiment of the present invention, in step S4, the temperature of the cooling environment is 23~28 ℃, the relative humidity is 50~60%, and the cooling time is 30~40 min.

[0021] Secondly, the present invention provides an argiol bread, prepared by any one of the above-mentioned methods, wherein the content of hypoglycine A in the bread is ≤0.01 mg / kg.

[0022] This invention addresses the shortcomings of the prior art and has the following beneficial effects:

[0023] (1) This invention provides an argicorn bread and its preparation method. By using citric acid soaking, ultrasonic cleaning and hot water rinsing, citric acid can react with hypoglycine A molecules to destroy their cyclic structure and deactivate toxic groups. Ultrasonic cleaning promotes the removal of toxins from the pulp tissue and dissolution in water through cavitation effect. Hot water rinsing denatures proteins and inhibits enzyme activity, avoiding the decomposition of flavor substances. Thus, the natural toxins in argicorns can be completely removed, while inhibiting browning of the pulp. Compared with traditional processing and preparation processes, this invention can ensure that the finished product is free of toxin residues and that the unique flavor substances of argicorns are fully preserved, significantly improving the qualified rate of the finished product and effectively increasing the market acceptance of the product.

[0024] (2) In this invention, the dough is improved by adding gluten and hydroxypropyl methylcellulose. The glutenin and prolysin in the gluten can crosslink with the flour protein to strengthen the gluten network structure. The hydroxypropyl methylcellulose can improve the water-holding capacity of the system by binding with water molecules through its hydrophilic segments, reducing the damage to the dough structure caused by the high moisture content of argirus. The malt syrup provides an easily available carbon source for yeast fermentation and participates in the Maillard reaction to generate flavor substances, thereby improving the processing performance of the dough, making the bread softer and more harmonious in flavor. Compared with the problem of poor water-holding capacity and easy fermentation failure caused by directly adding argirus pulp, the process of this invention makes the bread internal structure uniform and soft in taste, thereby effectively maintaining the stability of the dough, delaying the bread aging rate, improving the flavor retention effect of the pulp and the qualified rate of the finished product.

[0025] (3) In this invention, the argi fruit pulp powder is made into a paste and added to the dough in stages. The staged baking process is adopted. After the pulp powder is gelatinized, it can be evenly dispersed in the gluten network. This avoids the physical cutting and destruction of the gluten network by the granular pulp, which would lead to gas leakage. In the staged baking, the high temperature setting stage makes the dough expand rapidly and form a crispy crust. The low temperature cooking stage slowly releases the argi fruit flavor substances and reduces high temperature volatilization. This makes the air pores in the finished bread evenly distributed, without voids or hard lumps. Compared with the problem of the single baking temperature in the prior art leading to burnt outside and raw inside or loss of flavor, this process makes the argi fruit flavor more complete and significantly improves the qualified rate of the finished product, which can meet the requirements of industrial continuous production for product consistency. Attached Figure Description

[0026] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments recorded in the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0027] Figure 1 This is a flowchart of a preferred embodiment of the preparation method of argier bread according to the present invention. Detailed Implementation

[0028] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0029] Many specific details are set forth in the following description in order to provide a full understanding of the invention. However, the invention may also be practiced in other ways different from those described herein. Therefore, the scope of protection of the invention is not limited to the specific embodiments disclosed below.

[0030] It should be noted that the raw materials, equipment and reagents used in this invention can all be purchased from the market or obtained through existing preparation methods.

[0031] like Figure 1 As shown, a method for preparing argier bread includes the following steps:

[0032] S1. Place the argi fruit pulp in a 0.5~1.3 wt% citric acid solution, soak it at a constant temperature, and then perform washing, blanching, color protection and dehydration treatment in sequence to obtain argi fruit pulp powder.

[0033] S2. Mix the dough ingredients, including high-gluten flour, argirus fruit powder, improver and auxiliary ingredients, to form a dough, and let it ferment at least once.

[0034] S3. Bake the fermented dough in sections, with the baking process including at least two baking steps at different temperature stages.

[0035] S4. After baking, cool the bread to a core temperature of ≤30℃ before packaging.

[0036] In some specific embodiments, in step S1, the solid-liquid ratio of argirus pulp to citric acid solution is 1:3~5, the constant temperature soaking temperature is 45~50 ℃, and the time is 30~40 min.

[0037] In some specific embodiments, in step S1, the cleaning specifically includes: ultrasonically cleaning the fruit pulp in water at 30~40 ℃, with a power of 120~160 W and a frequency of 25~35 kHz for 15~28 min, with a solid-liquid ratio of 1:4~6; the blanching specifically includes: blanching the cleaned fruit pulp in water at 80-85 ℃ for 8~15 min.

[0038] In some specific embodiments, in step S1, color protection specifically includes: adding an ascorbic acid solution with a concentration of 0.1~0.2 wt% to the pulp, with an addition ratio of 7~14% of the pulp mass; dehydration specifically includes: vacuum freeze drying at -20 ℃ to -40 ℃ and a vacuum degree ≥0.01 MPa for 4~5 h, and pulverizing through a 35~50 mesh sieve.

[0039] In some specific embodiments, in step S2, the improver includes gluten, hydroxypropyl methylcellulose (HPMC), and malt syrup; the excipients include granulated sugar, butter, yeast, salt, egg liquid, and milk.

[0040] In some specific embodiments, in step S2, the dough ingredients, by weight, include: 100 parts high-gluten flour, 15-20 parts argier fruit pulp powder, 8-12 parts white sugar, 5-8 parts butter, 3-5 parts yeast, 1-1.5 parts salt, 10-15 parts egg liquid, 25-30 parts milk, 2-3 parts wheat gluten, 0.5-1 part hydroxypropyl methylcellulose, and 1-2 parts malt syrup.

[0041] In some specific embodiments, in step S2, the mixing and stirring includes the following process: first, the raw materials, except for the butter and argigolo pulp powder, are stirred at 25~30 ℃ and 80~120 r / min for 3~8 min; then, the butter is added and stirred at 190~210 r / min for 8~10 min; then, a paste made by mixing argigolo pulp powder with twice the mass of warm water at 25~33 ℃ is added and stirring is continued for 3~4 min.

[0042] Fermentation consists of two fermentations: the first fermentation is carried out at 28-30 ℃ and 75-80% relative humidity for 60-70 min, and after being divided and relaxed, the second fermentation is carried out at 32-35 ℃ and 80-85% relative humidity for 30-40 min.

[0043] In some specific implementations, in step S3, the segmented baking is specifically as follows: first, bake the dough at 180~190 ℃ for the top heat and 175~185 ℃ for the bottom heat for 2~8 minutes, and then bake at 170~180 ℃ for the top heat and 165~175 ℃ for the bottom heat for 8~15 minutes.

[0044] In some specific implementations, in step S4, the temperature of the cooling environment is 23~28 ℃, the relative humidity is 50~60%, and the cooling time is 30~40 min.

[0045] This invention provides an argiol bread, prepared by any of the above-mentioned methods, wherein the content of hypoglycine A in the bread is ≤0.01 mg / kg.

[0046] To further simplify and make the present invention achieve its objectives and effects, the present invention will be further illustrated in conjunction with the following specific embodiments and comparative examples, but the present invention is not limited to the scope of the embodiments described herein.

[0047] Example 1:

[0048] A method for preparing argier bread includes the following steps:

[0049] S1. Select Aki fruits with a maturity of >90%, separate the pulp, and place it in a 0.8 wt% citric acid solution with a solid-liquid ratio of 1:4. Soak at a constant temperature of 48 ℃ for 35 min. Ultrasonically clean the pulp in water at 35 ℃ with a power of 140 W and a frequency of 30 kHz for 20 min with a solid-liquid ratio of 1:5. Blanch the cleaned pulp in water at 82 ℃ for 10 min. Add a 0.15 wt% ascorbic acid solution to the pulp at a ratio of 10% of the pulp mass. Vacuum freeze-dry at a vacuum degree of -0.95 MPa and a temperature of -20 ℃ for 4.5 h. Grind the pulp through a 40-mesh sieve to obtain Aki fruit pulp powder.

[0050] S2. Weigh out the dough ingredients by weight: 100 parts high-gluten flour, 18 parts argirus fruit pulp powder, 10 parts white sugar, 6 parts butter, 4 parts yeast, 1.2 parts salt, 12 parts egg liquid, 28 parts milk, 2.5 parts wheat gluten, 0.8 parts HPMC and 1.5 parts malt syrup;

[0051] Mix high-gluten flour, wheat gluten, and HPMC. Add yeast, granulated sugar, salt, and malt syrup and stir for 2 minutes. Add egg liquid and milk, and stir at 100 rpm for 5 minutes at 28 ℃. Add butter and stir at 200 rpm for 9 minutes. Then add a paste made by mixing argirus fruit pulp powder with twice the weight of 30 ℃ warm water and continue stirring for 3.5 minutes. Ferment at 29 ℃ and 78% relative humidity for 65 minutes. After dividing and relaxing, ferment at 33 ℃ and 82% relative humidity for 35 minutes.

[0052] S3. Preheat the oven to 185℃. In the first stage, bake the fermented dough at 185℃ top heat and 180℃ bottom heat for 8 minutes. In the second stage, bake at 175℃ top heat and 170℃ bottom heat for 7 minutes.

[0053] S4. After baking, cool the bread at 25 ℃ and 55% relative humidity for 35 min, then vacuum pack it to obtain the finished argigolo bread.

[0054] Example 2:

[0055] This embodiment is basically the same as Embodiment 1, except that the concentration of the citric acid solution is different. Specifically, the concentration of the citric acid solution is 0.5 wt%.

[0056] Example 3:

[0057] This embodiment is basically the same as Embodiment 1, except that the concentration of the citric acid solution is different. Specifically, the concentration of the citric acid solution is 1.3 wt%.

[0058] Comparative Example 1:

[0059] This comparative example is basically the same as Example 1, except that the three-step process of citric acid soaking-ultrasonic cleaning-hot water blanching was not performed. The specific steps of S1 are as follows: select Aki fruits with a maturity of >90%, separate the pulp, add a 0.15 wt% ascorbic acid solution to the pulp at a ratio of 10% of the pulp mass, freeze-dry under vacuum at -0.95 MPa and -20 ℃ for 4.5 h, and pulverize through a 40-mesh sieve to obtain Aki fruit pulp powder.

[0060] Comparative Example 2:

[0061] This comparative example is basically the same as Example 1, except that the concentration of the citric acid solution is different. Specifically, the concentration of the citric acid solution is 0.3 wt%.

[0062] Comparative Example 3:

[0063] This comparative example is basically the same as Example 1, except that the concentration of the citric acid solution is different. Specifically, the concentration of the citric acid solution is 1.5 wt%.

[0064] Comparative Example 4:

[0065] This comparative example is basically the same as Example 1, except that ultrasonic-assisted cleaning was not performed. The specific steps in S1 are as follows: select Aquilaria agallocha fruits with a maturity >90%, separate the pulp, place it in a 0.8 wt% citric acid solution (solid-liquid ratio of pulp to citric acid solution is 1:4), soak at 48 ℃ for 35 min, rinse the pulp three times with water, drain, blanch in 82 ℃ water for 10 min, add a 0.15 wt% ascorbic acid solution to the pulp (addition ratio is 10% of pulp mass), freeze-dry under vacuum at -0.95 MPa and -20 ℃ for 4.5 h, pulverize through a 40-mesh sieve to obtain Aquilaria agallocha pulp powder.

[0066] Comparative Example 5:

[0067] This comparative example is basically the same as Example 1, except that no improver was added. The specific steps of S2 are as follows: Weigh the dough ingredients by weight: 100 parts high-gluten flour, 18 parts argirus fruit pulp powder, 10 parts white sugar, 6 parts butter, 4 parts yeast, 1.2 parts salt, 12 parts egg liquid and 28 parts milk.

[0068] Mix high-gluten flour, yeast, sugar, and salt for 2 minutes. Add egg liquid and milk, and mix at 100 rpm for 5 minutes at 28 ℃. Add butter and mix at 200 rpm for 9 minutes. Then add a paste made by mixing argirus fruit powder with twice the weight of 30 ℃ warm water, and continue mixing for 3.5 minutes. Ferment at 29 ℃ and 78% relative humidity for 65 minutes. After dividing and relaxing, ferment at 33 ℃ and 82% relative humidity for 35 minutes.

[0069] Comparative Example 6:

[0070] This comparative example is basically the same as Example 1, except that the fruit pulp is not powdered or gelatinized, i.e., step S1 is omitted. Step S2 is as follows: Weigh the dough ingredients by weight: 100 parts high-gluten flour, 18 parts argi fruit pulp, 10 parts white sugar, 6 parts butter, 4 parts yeast, 1.2 parts salt, 12 parts egg liquid, 28 parts milk, 2.5 parts gluten powder, 0.8 parts HPMC and 1.5 parts malt syrup;

[0071] Mix high-gluten flour, wheat gluten, and HPMC. Add yeast, granulated sugar, salt, and malt syrup and stir for 2 minutes. Add egg liquid and milk, and stir at 100 rpm for 5 minutes at 28 ℃. Add butter and stir at 200 rpm for 9 minutes. Then add arugula pulp and continue stirring for 3.5 minutes. Ferment at 29 ℃ and 78% relative humidity for 65 minutes. After dividing and relaxing, ferment at 33 ℃ and 82% relative humidity for 35 minutes.

[0072] Comparative Example 7:

[0073] This comparative example is basically the same as Example 1, except that: the baking is not segmented. The specific steps of S3 are: preheat the oven to 180 ℃, and bake the fermented dough at a constant temperature of 180 ℃ for 15 min.

[0074] Performance testing: The argigolo breads obtained in Examples 1-3 and Comparative Examples 1-7 were subjected to performance tests for toxicity content, finished product qualification rate and flavor retention rate, respectively. The results are shown in Table 1.

[0075] Toxicity content: Three prepared argier bread samples were randomly selected. 50 g of the bread center tissue from each sample was chopped and homogenized using a tissue homogenizer. 10 g of the homogenized sample was weighed into a 50 mL centrifuge tube, and 20 mL of a methanol-water mixture (volume ratio 7:3) was added. The mixture was vortexed for 2 min, then ultrasonically extracted at 40 ℃ and 300 W for 30 min. After centrifugation at 4000 r / min for 15 min, the supernatant was filtered through a 0.45 μm organic filter membrane. The filtrate was collected and analyzed using high-performance liquid chromatography (HPLC). The chromatographic column was a C18 column (250 mm × 4.6 mm, 5 μm). The mobile phase was 0.1% phosphoric acid aqueous solution-acetonitrile (volume ratio 85:15). The flow rate was 1.0 mL / min, the column temperature was 30 ℃, the detection wavelength was 220 nm, and the concentration gradient was 0.001–0.1%. A mg / L hypoglycine A standard solution was prepared. The sample filtrate and hypoglycine A standard solution were injected sequentially under the same conditions. Qualitative confirmation was achieved by comparing the chromatographic retention time and characteristic ion pairs of the sample and the standard. The hypoglycine A content was quantitatively calculated according to the standard curve method. Each sample was measured in triplicate, and the average value was taken.

[0076] Finished product pass rate: Take 100 argier breads from the same batch and test them one by one according to the following standards: Appearance requirements: intact shape, no collapse, no scorch marks, and golden yellow surface; Internal structure requirements: uniform pores, no hard lumps or voids; Weight difference controlled within ±5% (standard weight of a single bread is 60g); Any sample that is judged to have obvious defects in any of the appearance, internal structure or texture is considered a defective product. Count the number of qualified products in the batch and calculate the percentage of qualified products to the total number of samples. This is the finished product pass rate of the batch. Repeat the experiment for 3 batches and take the average value.

[0077] Flavor retention rate: The bread sample to be tested and the fresh argi fruit pulp used as a control were vacuum distilled using the same process to make fruit puree. The volatile flavor components were collected and analyzed by gas chromatography-mass spectrometry. The volatile substances hexanal, ethyl acetate, and phenylethanol that characterize the characteristic flavor of argi fruit were identified and quantified. The peak area ratio of flavor substances in the bread sample was calculated. Flavor retention rate = (total characteristic peak area of ​​bread sample / total characteristic peak area of ​​fresh fruit pulp) × 100%.

[0078] Table 1: Performance test results of Examples 1-3 and Comparative Examples 1-7

[0079] Performance testing Hypoglycine A content (mg / kg) Finished product pass rate (%) Flavor retention rate (%) Example 1 0.008 96.8 91.5 Example 2 0.010 95.2 89.3 Example 3 0.009 94.5 88.7 Comparative Example 1 0.150 65.6 52.3 Comparative Example 2 0.021 85.6 80.2 Comparative Example 3 0.015 80.3 75.6 Comparative Example 4 0.032 88.1 85.4 Comparative Example 5 0.009 62.5 60.8 Comparative Example 6 0.147 68.7 70.5 Comparative Example 7 0.008 72.4 65.3

[0080] As shown in Table 1:

[0081] A comparison between Example 1 and Comparative Example 1 reveals that: Comparative Example 1 did not undergo the three-step process of citric acid soaking, ultrasonic cleaning, and hot water blanching, but only used traditional water washing. Hypoglycine A, as a cyclic amino acid toxin, easily forms an inner salt structure under neutral conditions due to the amino and carboxyl groups in its molecular structure. Traditional water washing cannot destroy its stable cyclic structure, resulting in a toxin residue of up to 0.15 mg / kg. At the same time, the toxins remaining in the intercellular spaces of the un-ultrasonic-cleaned fruit pulp cannot be removed through cavitation. The lack of hot water blanching leads to incomplete inactivation of oxidases in the fruit pulp, and flavor substances (such as hexanal and ethyl acetate) decompose due to enzymatic reactions during subsequent processing, resulting in a flavor retention rate of only 52.3%. In addition, traditional washing does not remove pectin impurities on the surface of the fruit pulp, causing the gluten network to combine with impurities during dough fermentation, reducing gas retention capacity and lowering the finished product qualification rate to 65.6%.

[0082] A comparison of Examples 1-3 and Comparative Examples 2-3 reveals that the suitable concentration of citric acid solution in Examples 1-3, and the H+ content in citric acid... + It can protonate the amino group in hypoglycine A molecule, converting it into a positively charged -NH3 group. + This disrupts the stable structure of intramolecular hydrogen bonds, promoting the dissolution of toxins. The 0.8% concentration in Example 1 is the optimal value, at which point H... + The concentration was sufficient to destroy the toxin structure without causing dehydration of the fruit pulp cells; in Comparative Example 2, the citric acid concentration was too low, and there were insufficient hydrogen ions, which could not completely destroy the hypoglycine A molecule structure, resulting in incomplete toxin removal and poor cleaning effect. The residual toxins affected safety and flavor; in Comparative Example 3, the citric acid concentration was too high, and excessive acidification may cause denaturation of protein and polysaccharide molecules in the fruit pulp, destroy cell structure, cause decomposition of flavor substances and hardening of texture. At the same time, the high acid environment may inhibit yeast activity in subsequent fermentation, resulting in unstable dough fermentation and a decrease in the qualified rate and flavor retention rate of the finished product.

[0083] A comparison between Example 1 and Comparative Example 4 reveals that Comparative Example 4, which did not undergo ultrasonic-assisted cleaning, utilizes cavitation to generate microbubbles and shear force, enabling it to penetrate the fruit pulp tissue and promote the release of hypoglycine A molecules from intercellular spaces and their dissolution in water. Simultaneously, it removes impurities and microorganisms attached to the fruit pulp surface. Without ultrasonic assistance, traditional rinsing alone cannot effectively remove internal toxins and impurities, leading to a hypoglycine A residue level of 0.032 mg / kg. Furthermore, the localized high temperature generated by ultrasound can promote the inactivation of pectinase in the fruit pulp, reducing water retention interference in subsequent dough preparation. The lack of ultrasonic treatment resulted in residual pectinase activity, decreased water retention during dough fermentation, and a final product qualification rate of 88.1%.

[0084] A comparison between Example 1 and Comparative Example 5 reveals that: In Comparative Example 5, without the addition of improvers, the glutenin and prolysin in the gluten powder can cross-link with flour protein to form a strengthened gluten network, enhancing dough elasticity and gas retention capacity; hydroxypropyl methylcellulose binds to water molecules through its hydrophilic segments, improving the system's water-holding capacity and preventing dough softening caused by high moisture content in argile; malt syrup provides an easily available carbon source for yeast fermentation and participates in the Maillard reaction to generate flavor compounds, but its absence leads to excessive moisture loss during baking, resulting in hard lumps in the internal structure and a finished product qualification rate of only 62.5%; the lack of malt syrup results in insufficient carbon source for yeast fermentation, reduced dough expansion, decreased Maillard reaction substrate, reduced flavor compound generation, and a flavor retention rate reduced to 60.8%.

[0085] A comparison between Example 1 and Comparative Example 6 reveals that in Comparative Example 6, the direct addition of ungelatinized argiruca pulp causes the pulp particles to physically cut the already formed gluten network during dough mixing, leading to network breakage, reduced gas retention capacity, and voids in the finished product, resulting in a yield rate of only 68.7%. Furthermore, the high water content of the un-vacuum freeze-dried pulp dilutes the concentration of soluble solids in the dough, inhibits yeast activity, reduces fermentation efficiency, and causes flavor compounds to evaporate with water vapor during baking, resulting in a flavor retention rate of only 70.5%.

[0086] A comparison between Example 1 and Comparative Example 7 reveals that: Comparative Example 7 uses a single-temperature baking method. In the segmented baking process, the first stage of high temperature rapidly shapes the dough, denatures the surface proteins, and gelatinizes the starch to form a protective layer, locking in internal moisture and flavor compounds; the second stage of low temperature promotes slow maturation of the internal structure, allowing argier flavor compounds to be gradually released without being volatilized by the high temperature; a single high temperature of 180 ℃ cannot coordinate the shaping and maturation processes, which may lead to premature caramelization of the outer crust while the inside remains uncooked, resulting in a large amount of flavor compounds volatilizing at high temperatures, reducing the flavor retention rate to 65.3%, and causing uneven formation of the internal structure, resulting in a hard core or voids, and reducing the finished product qualification rate to 72.4%.

[0087] The above description is based on the preferred embodiments of the present invention. It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above, and that the invention can be implemented in other specific forms without departing from its spirit or essential characteristics. Therefore, the embodiments should be considered exemplary and non-limiting in all respects. The scope of the invention is defined by the appended claims rather than the foregoing description, and all variations falling within the meaning and scope of equivalents of the claims are intended to be included within the present invention. No reference numerals in the claims should be construed as limiting the scope of the claims.

[0088] Furthermore, it should be understood that although this specification describes embodiments, not every embodiment contains only one independent technical solution. This narrative style is merely for clarity. Those skilled in the art should consider the specification as a whole, and the technical solutions in each embodiment can also be appropriately combined to form other embodiments that can be understood by those skilled in the art.

Claims

1. A method of preparing an archchovy bread, characterized by, The method comprises the following steps: S1, placing the aronia flesh into a citric acid solution with a concentration of 0.5-1.3 wt%, and performing constant-temperature soaking, and sequentially performing cleaning, blanching, color protection and dehydration treatment to obtain aronia flesh powder; S2, mixing and stirring dough raw materials including high-gluten flour, aronia flesh powder, improver and auxiliary materials to form a dough, and performing at least one fermentation; S3, performing segmented baking on the fermented dough, and the baking process comprises at least two baking steps at different temperatures; S4, packaging the baked bread after cooling to a center temperature of ≤30 ℃.

2. A method of making an archaean bread according to claim 1, characterized in that: In the step S1, the solid-liquid ratio of the aronia flesh to the citric acid solution is 1:3-5, and the constant-temperature soaking is performed at a temperature of 45-50 ℃ for 30-40 min.

3. A method of making an archaean bread according to claim 1, characterized in that: In the step S1, the cleaning specifically comprises: ultrasonic cleaning of the flesh in water at 30-40 ℃, a power of 120-160 W and a frequency of 25-35 kHz for 15-28 min, and a solid-liquid ratio of 1:4-6; and the blanching specifically comprises: blanching the cleaned flesh in water at 80-85 ℃ for 8-15 min.

4. A method of making an archaean bread according to claim 1, characterized in that: In the step S1, the color protection specifically comprises: adding an ascorbic acid solution with a concentration of 0.1-0.2 wt% to the flesh, and the addition ratio is 7-14% of the mass of the flesh; and the dehydration specifically comprises: vacuum freeze-drying at a temperature of-20 ℃ to-40 ℃ and a vacuum degree of ≥0.01 MPa for 4-5 h, and crushing through a 35-50 mesh sieve.

5. A method of making an archaean bread according to claim 1, characterized in that: In the step S2, the improver comprises vital wheat gluten, hydroxypropyl methyl cellulose and malt syrup; and the auxiliary materials include white granulated sugar, butter, yeast, salt, egg liquid and milk.

6. A method of making an archi-bread according to claim 5, characterized in that: In the step S2, the dough raw materials include, in terms of mass parts: high-gluten flour 100 parts, aronia flesh powder 15-20 parts, white granulated sugar 8-12 parts, butter 5-8 parts, yeast 3-5 parts, salt 1-1.5 parts, egg liquid 10-15 parts, milk 25-30 parts, vital wheat gluten 2-3 parts, hydroxypropyl methyl cellulose 0.5-1 part and malt syrup 1-2 parts.

7. A method of making an archaean bread according to claim 5, characterized in that: In the step S2, the mixing and stirring comprises the following process: first, stirring the raw materials except for butter and aronia flesh powder paste at a speed of 80-120 r / min for 3-8 min at 25-30 ℃, then adding butter and stirring at a speed of 190-210 r / min for 8-10 min, and then adding a paste prepared by mixing aronia flesh powder with 2 times the mass of 25-33 ℃ warm water, and continuing to stir for 3-4 min; The fermentation comprises two fermentations: first fermentation at 28-30 ℃ and a relative humidity of 75-80% for 60-70 min, and second fermentation at 32-35 ℃ and a relative humidity of 80-85% for 30-40 min after division relaxation.

8. A method of making an archi-bread according to claim 1, characterized in that: In the step of the S3, the segment baking is specifically: baking the dough at upper fire of 180-190 DEG C and lower fire of 175-185 DEG C for 2-8 min, and then baking the dough at upper fire of 170-180 DEG C and lower fire of 165-175 DEG C for 8-15 min.

9. A method of making an archaean bread according to claim 1, characterized in that: In the step of the S4, the temperature of the cooling environment is 23-28 DEG C, the relative humidity is 50-60 %, and the cooling time is 30-40 min.

10. An archi-bread, characterized by: The bread is prepared by the preparation method in any one of claims 1-9, and the content of hypoglycine A in the bread is less than or equal to 0.01 mg / kg.

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