Coarse cereal shellfish and preparation method thereof

Abstract

The invention belongs to the field of food processing, and particularly relates to coarse cereal shellfish and a preparation method thereof, the coarse cereal shellfish comprises the following raw materials by weight: 400-600 parts of high gluten flour, 100-200 parts of red bean powder, 40-100 parts of wheat bran, 30-70 parts of coarse rice powder, 30-70 parts of quinoa flour, 30-70 parts of corn flour, 40-80 parts of erythritol, 30-70 parts of glycerin, 10-20 parts of salt, 1-5 parts of sodium stearoyl lactylate, 0.2-0.5 part of lipase, 0.04-0.08 part of amylase, 0.04-0.08 part of xylanase and 2-5 parts of yeast powder. Compared with the prior art, the coarse cereal shellfish has the advantages that the defects that the coarse cereal shellfish is compact in texture and rough in taste in the prior art are overcome, the lipase, the amylase and the xylanase are compounded, and the coarse cereal shellfish which is good in taste, rich in nutrition and free of white granulated sugar and butter is obtained.

Description

Technical Field

[0001] This invention belongs to the field of food processing, and in particular relates to a mixed grain bagel and its preparation method. Background Technology

[0002] As living standards improve, people's demands for food are shifting towards nutrition, health, and safety. It has been discovered that overly refined diets can lead to unmet needs for minerals, dietary fiber, and B vitamins, leading to increased attention to the benefits of whole grains. Bagels, as a low-oil, low-sugar baked good, incorporate whole grains, making their nutritional composition more balanced and giving them a unique flavor, thus providing more diverse options for daily diets.

[0003] In regular bread, sugar, butter, and other additives play a crucial role in forming a stable dough network and maintaining its soft texture. However, the low-sugar, low-oil nature of bagels presents challenges in processing technology and sensory quality for the development of whole-grain bagels. Studies have shown that the addition of whole grains can, in particular, reduce bagel dough volume, make the dough too dense, and result in a coarser texture.

[0004] Enzyme preparations can increase the volume of fermented baked goods, improve crust color, and enhance the softness of the finished product. In practical production applications, the use of compound enzyme preparations can exert a synergistic effect, reduce enzyme dosage and cost, and facilitate efficient and economical improvement of bagel quality.

[0005] For example, CN117016585A discloses a multigrain bread premix, multigrain bread, and its preparation method, which uses ascorbic acid (vitamin C) and α-amylase, glucosyloxidase, and xylanase as food additives to enhance the network strength of gluten and improve the elasticity and gas retention of the dough. However, this patent provides a conventional bread recipe, in which a large amount of white sugar and butter (80-120 parts white sugar and 100 parts butter are added to 1000 parts of multigrain bread premix) can support and assist the dough in forming a stable network structure. For bagels that do not contain white sugar and butter, especially multigrain bagels, further research is needed to develop a recipe that can effectively improve the taste of multigrain bagels while ensuring nutrition and health. Summary of the Invention

[0006] The purpose of this invention is to solve at least one of the above-mentioned problems by providing a multigrain bagel and its preparation method, which solves the shortcomings of existing multigrain bagels in terms of firm texture and coarse taste. This solution utilizes a combination of lipase, amylase and xylanase to achieve a multigrain bagel that has both good taste and rich nutrition, and does not contain added white sugar or butter.

[0007] The objective of this invention is achieved through the following technical solution:

[0008] The first aspect of this invention discloses a multigrain bagel, comprising the following raw materials in parts by weight:

[0009] 400-600 parts high-gluten flour, 100-200 parts red bean flour, 40-100 parts wheat bran, 30-70 parts brown rice flour, 30-70 parts quinoa flour, 30-70 parts corn flour, 40-80 parts erythritol, 30-70 parts glycerol, 10-20 parts salt, 1-5 parts sodium stearoyl lactylate, 0.2-0.5 parts lipase, 0.04-0.08 parts amylase, 0.04-0.08 parts xylanase, and 2-5 parts yeast powder.

[0010] Preferably, the raw materials include the following parts by weight:

[0011] 400 parts high-gluten flour, 170 parts red bean flour, 80 parts wheat bran, 80 parts quinoa flour, 80 parts brown rice flour, 75 parts corn flour, 50 parts erythritol, 50 parts glycerol, 10.6 parts salt, 4 parts stearoyl lactic acid, 0.3 parts lipase, 0.05 parts amylase, 0.05 parts xylanase, and 3 parts yeast powder.

[0012] A second aspect of this invention discloses a method for preparing the mixed grain bagel as described above, comprising the following steps:

[0013] S1: Mix the components other than yeast powder according to the formula to obtain the original mixture;

[0014] S2: Dissolve the yeast powder in water, and add the original mixture obtained in step S1 to the water containing the dissolved yeast powder, mix and stir to obtain dough;

[0015] S3: Let the dough obtained in step S2 rise, then divide and shape it to obtain bagel dough, and let the bagel dough continue to relax;

[0016] S4: Boil the bagel dough after relaxation in step S3, and then bake it to obtain the mixed grain bagel.

[0017] Preferably, in step S1, the mixing is carried out in a mixer for 10 minutes.

[0018] Preferably, in step S2, the yeast powder is dissolved in 450-550 parts by weight of water, and the mixing time is 3-7 minutes.

[0019] Preferably, in step S3, the proofing is carried out in a constant temperature and humidity chamber at a temperature of 36°C, a relative humidity of 88%, and a time of 20–30 minutes.

[0020] Preferably, in step S3, the relaxation is carried out in a constant temperature and humidity chamber at a temperature of 36°C, a relative humidity of 88%, and a time of 20–30 minutes.

[0021] Preferably, in step S4, the boiling process involves placing the bagel dough in baking soda water and boiling it, wherein the mass ratio of baking soda to water in the baking soda water is 20-40:1000.

[0022] Preferably, in step S4, the boiling process involves boiling both the front and back sides of the bagel dough separately for 10-15 seconds on each side.

[0023] Preferably, in step S4, the baking is carried out in an oven with an upper heat temperature of 210°C and a lower heat temperature of 200°C for 10-15 minutes.

[0024] Compared with the prior art, the present invention has the following beneficial effects:

[0025] Building upon the existing advantages of bagels—low sugar, low oil, and high satiety—this product utilizes whole grain flour to develop a multigrain bagel that is high in dietary fiber, rich in nutrients, and contains no added sucrose. Simultaneously, addressing existing issues with multigrain bagels such as small volume, hard texture, and rough mouthfeel, this product optimizes the combination of lipase, amylase, and xylanase. The aim is to achieve a larger volume, better overall quality score, and stronger stability of dough using a smaller amount of a single enzyme, thereby developing a multigrain bagel product that combines excellent nutritional quality and taste. Detailed Implementation

[0026] The present invention will now be described in detail with reference to specific embodiments, but this is by no means a limitation thereof. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention. These modifications and improvements all fall within the scope of protection of the present invention.

[0027] In the following embodiments, unless otherwise specified, the reagents used are conventional commercially available products, and the methods used are those known in the art.

[0028] Example 1

[0029] This embodiment relates to a multigrain bagel and its preparation method, specifically including the following steps:

[0030] Mix 500 parts high-gluten flour, 150 parts red bean flour, 60 parts wheat bran, 60 parts quinoa flour, 60 parts brown rice flour, 55 parts corn flour, 50 parts erythritol, 50 parts glycerol, 10.6 parts salt, 4 parts stearoyl lactic acid, 0.3 parts lipase, 0.05 parts amylase, and 0.05 parts xylanase in a mixer for 10 minutes to ensure thorough mixing.

[0031] Add 500 parts water to the ingredients, which contains 3 parts yeast powder, and mix for 5 minutes to obtain dough.

[0032] Place the dough in a constant temperature and humidity chamber, setting the temperature to 36℃ and the relative humidity to 88%, with a proofing time of 25 minutes. Deflate the proofed dough and divide it into several equal portions. Roll each portion into a long strip, coil it, and shape it into a bagel. Place the bagel dough in a constant temperature and humidity chamber, setting the temperature to 36℃ and the relative humidity to 88%, with a proofing and relaxation time of 20 minutes.

[0033] Boil the bagel dough in a baking soda solution (30:1000 ratio) for 10 seconds on each side. Immediately after boiling, bake the bagels in an oven at 210°C (top heat) and 200°C (bottom heat) for 12 minutes.

[0034] After baking, remove the bagels and let them cool at room temperature for 2 hours before packaging.

[0035] Example 2

[0036] This embodiment relates to an emulsion coating preservative with rapid curing properties and its preparation method, specifically including the following steps:

[0037] This embodiment relates to a multigrain bagel and its preparation method, specifically including the following steps:

[0038] Mix 400 parts high-gluten flour, 170 parts red bean flour, 80 parts wheat bran, 80 parts quinoa flour, 80 parts brown rice flour, 75 parts corn flour, 50 parts erythritol, 50 parts glycerol, 10.6 parts salt, 4 parts stearoyl lactic acid, 0.3 parts lipase, 0.05 parts amylase, and 0.05 parts xylanase in a mixer for 10 minutes to ensure thorough mixing.

[0039] Add 500 parts water to the ingredients, which contains 3 parts yeast powder, and mix for 5 minutes to obtain dough.

[0040] Place the dough in a constant temperature and humidity chamber, setting the temperature to 36℃ and the relative humidity to 88%, with a proofing time of 25 minutes. Deflate the proofed dough and divide it into several equal portions. Roll each portion into a long strip, coil it, and shape it into a bagel. Place the bagel dough in a constant temperature and humidity chamber, setting the temperature to 36℃ and the relative humidity to 88%, with a proofing and relaxation time of 20 minutes.

[0041] Boil the bagel dough in a baking soda solution (30:1000 ratio) for 10 seconds on each side. Immediately after boiling, bake the bagels in an oven at 210°C (top heat) and 200°C (bottom heat) for 12 minutes.

[0042] After baking, remove the bagels and let them cool at room temperature for 2 hours before packaging.

[0043] Example 3

[0044] This embodiment relates to a multigrain bagel and its preparation method, specifically including the following steps:

[0045] Mix 600 parts high-gluten flour, 130 parts red bean flour, 40 parts wheat bran, 40 parts quinoa flour, 40 parts brown rice flour, 35 parts corn flour, 50 parts erythritol, 50 parts glycerol, 10.6 parts salt, 4 parts stearoyl lactic acid, 0.3 parts lipase, 0.05 parts amylase, and 0.05 parts xylanase in a mixer for 10 minutes to ensure thorough mixing.

[0046] Add 500 parts water to the ingredients, which contains 3 parts yeast powder, and mix for 5 minutes to obtain dough.

[0047] Place the dough in a constant temperature and humidity chamber, setting the temperature to 36℃ and the relative humidity to 88%, with a proofing time of 25 minutes. Deflate the proofed dough and divide it into several equal portions. Roll each portion into a long strip, coil it, and shape it into a bagel. Place the bagel dough in a constant temperature and humidity chamber, setting the temperature to 36℃ and the relative humidity to 88%, with a proofing and relaxation time of 20 minutes.

[0048] Boil the bagel dough in a baking soda solution (30:1000 ratio) for 10 seconds on each side. Immediately after boiling, bake the bagels in an oven at 210°C (top heat) and 200°C (bottom heat) for 12 minutes.

[0049] After baking, remove the bagels and let them cool at room temperature for 2 hours before packaging.

[0050] Example 4

[0051] Mix 500 parts high-gluten flour, 150 parts red bean flour, 60 parts wheat bran, 60 parts quinoa flour, 60 parts brown rice flour, 55 parts corn flour, 50 parts erythritol, 50 parts glycerol, 10.72 parts salt, 4 parts stearoyl lactic acid, 0.2 parts lipase, 0.04 parts amylase, and 0.04 parts xylanase in a mixer for 10 minutes to ensure thorough mixing.

[0052] Add 500 parts water to the ingredients, which contains 3 parts yeast powder, and mix for 5 minutes to obtain dough.

[0053] Place the dough in a constant temperature and humidity chamber, setting the temperature to 36℃ and the relative humidity to 88%, with a proofing time of 25 minutes. Deflate the proofed dough and divide it into several equal portions. Roll each portion into a long strip, coil it, and shape it into a bagel. Place the bagel dough in a constant temperature and humidity chamber, setting the temperature to 36℃ and the relative humidity to 88%, with a proofing and relaxation time of 20 minutes.

[0054] Boil the bagel dough in a baking soda solution (30:1000 ratio) for 10 seconds on each side. Immediately after boiling, bake the bagels in an oven at 210°C (top heat) and 200°C (bottom heat) for 12 minutes.

[0055] After baking, remove the bagels and let them cool at room temperature for 2 hours before packaging.

[0056] Example 5

[0057] Mix 500 parts high-gluten flour, 150 parts red bean flour, 60 parts wheat bran, 60 parts quinoa flour, 60 parts brown rice flour, 55 parts corn flour, 50 parts erythritol, 50 parts glycerol, 10.34 parts salt, 4 parts stearoyl lactic acid, 0.5 parts lipase, 0.08 parts amylase, and 0.08 parts xylanase in a mixer for 10 minutes to ensure thorough mixing.

[0058] Add 500 parts water to the ingredients, which contains 3 parts yeast powder, and mix for 5 minutes to obtain dough.

[0059] Place the dough in a constant temperature and humidity chamber, setting the temperature to 36℃ and the relative humidity to 88%, with a proofing time of 25 minutes. Deflate the proofed dough and divide it into several equal portions. Roll each portion into a long strip, coil it, and shape it into a bagel. Place the bagel dough in a constant temperature and humidity chamber, setting the temperature to 36℃ and the relative humidity to 88%, with a proofing and relaxation time of 20 minutes.

[0060] Boil the bagel dough in a baking soda solution (30:1000 ratio) for 10 seconds on each side. Immediately after boiling, bake the bagels in an oven at 210°C (top heat) and 200°C (bottom heat) for 12 minutes.

[0061] After baking, remove the bagels and let them cool at room temperature for 2 hours before packaging.

[0062] Comparative Example 1

[0063] This embodiment relates to a multigrain bagel and its preparation method, specifically including the following steps:

[0064] Mix 500 parts high-gluten flour, 150 parts red bean flour, 60 parts wheat bran, 60 parts quinoa flour, 60 parts brown rice flour, 55 parts corn flour, 50 parts erythritol, 50 parts glycerin, 11 parts salt, and 4 parts stearoyl lactic acid in a mixer for 10 minutes to ensure thorough mixing.

[0065] Add 500 parts water to the ingredients, which contains 3 parts yeast powder, and mix for 5 minutes to obtain dough.

[0066] Place the dough in a constant temperature and humidity chamber, setting the temperature to 36℃ and the relative humidity to 88%, with a proofing time of 25 minutes. Deflate the proofed dough and divide it into several equal portions. Roll each portion into a long strip, coil it, and shape it into a bagel. Place the bagel dough in a constant temperature and humidity chamber, setting the temperature to 36℃ and the relative humidity to 88%, with a proofing and relaxation time of 20 minutes.

[0067] Boil the bagel dough in a baking soda solution (30:1000 ratio) for 10 seconds on each side. Immediately after boiling, bake the bagels in an oven at 210°C (top heat) and 200°C (bottom heat) for 12 minutes.

[0068] After baking, remove the bagels and let them cool at room temperature for 2 hours before packaging.

[0069] Comparative Example 2

[0070] Mix 885 parts high-gluten flour, 50 parts erythritol, 50 parts glycerol, 10.6 parts salt, 4 parts stearoyl lactic acid, 0.3 parts lipase, 0.05 parts amylase, and 0.05 parts xylanase in a mixer for 10 minutes to ensure thorough mixing.

[0071] Add 500 parts water to the ingredients, which contains 3 parts yeast powder, and mix for 5 minutes to obtain dough.

[0072] Place the dough in a constant temperature and humidity chamber, setting the temperature to 36℃ and the relative humidity to 88%, with a proofing time of 25 minutes. Deflate the proofed dough and divide it into several equal portions. Roll each portion into a long strip, coil it, and shape it into a bagel. Place the bagel dough in a constant temperature and humidity chamber, setting the temperature to 36℃ and the relative humidity to 88%, with a proofing and relaxation time of 20 minutes.

[0073] Boil the bagel dough in a baking soda solution (30:1000 ratio) for 10 seconds on each side. Immediately after boiling, bake the bagels in an oven at 210°C (top heat) and 200°C (bottom heat) for 12 minutes.

[0074] After baking, remove the bagels and let them cool at room temperature for 2 hours before packaging.

[0075] Comparative Example 3

[0076] This embodiment relates to a multigrain bagel and its preparation method, specifically including the following steps:

[0077] Mix 500 parts high-gluten flour, 150 parts red bean flour, 60 parts wheat bran, 60 parts quinoa flour, 60 parts brown rice flour, 55 parts corn flour, 50 parts erythritol, 50 parts glycerol, 10.5 parts salt, 4 parts stearoyl lactic acid, and 0.5 parts lipase in a mixer for 10 minutes to ensure thorough mixing.

[0078] Add 500 parts water to the ingredients, which contains 3 parts yeast powder, and mix for 5 minutes to obtain dough.

[0079] Place the dough in a constant temperature and humidity chamber, setting the temperature to 36℃ and the relative humidity to 88%, with a proofing time of 25 minutes. Deflate the proofed dough and divide it into several equal portions. Roll each portion into a long strip, coil it, and shape it into a bagel. Place the bagel dough in a constant temperature and humidity chamber, setting the temperature to 36℃ and the relative humidity to 88%, with a proofing and relaxation time of 20 minutes.

[0080] Boil the bagel dough in a baking soda solution (30:1000 ratio) for 10 seconds on each side. Immediately after boiling, bake the bagels in an oven at 210°C (top heat) and 200°C (bottom heat) for 12 minutes.

[0081] After baking, remove the bagels and let them cool at room temperature for 2 hours before packaging.

[0082] The formulations of Examples 1-5 and Comparative Examples 1-3 are summarized in Table 1.

[0083] Table 1. Summary of the formulations (parts by weight) of multigrain bagels in Examples 1-5 and Comparative Examples 1-3

[0084]

[0085]

[0086] Note: "-" in the table indicates that the corresponding component was not added.

[0087] The mixed grain bagel products obtained in Examples 1-5 and Comparative Examples 1-3 were subjected to specific volume test, sensory evaluation and hardness test in sequence to comprehensively evaluate the quality and performance of the obtained mixed grain bagel products.

[0088] 1) Specific volume test:

[0089] The volume of mixed grain bagels was determined using the millet substitution method (millet displacement method).

[0090] The formula for calculating specific volume is:

[0091]

[0092] 2) Sensory evaluation test:

[0093] Ten evaluators (5 men and 5 women) conducted a blind test, averaging the scores to obtain the final score. Table 2 shows the sensory evaluation scoring criteria for the multigrain bagel.

[0094] Table 2 Sensory Evaluation Table for Mixed Grain Bagels

[0095]

[0096]

[0097] 3) Hardness test:

[0098] Texture analysis (TPA) of grain bagels was performed using a TA.XT Plus texture analyzer to obtain relevant parameters. The parameters of the texture analyzer were set as follows: probe P / 36, pre-test velocity 5.0 mm / s, test velocity 1.0 mm / s, post-test velocity 5.0 mm / s, trigger force 5g, compression degree 50%, and residence time between two compressions set to 5s.

[0099] The results of the above three tests are summarized in Table 3.

[0100] Table 3. Summary of the baking quality of multigrain bagels in Examples 1-5 and Comparative Examples 1-3

[0101]

[0102] As shown in Tables 1-3, with the increase of the amount of mixed grain flour added, the specific volume of bagels gradually decreased while the hardness significantly increased (Examples 1-3). Adding an appropriate amount of mixed grain flour can improve the flavor and texture of bagels to a certain extent, enhancing their quality. However, when the amount of mixed grain flour is excessive, the bagel crust becomes too dark, the texture is harder, and the softness decreases, leading to a lower sensory score (Examples 1-3). The appropriate addition of compound enzymes can increase the volume of bagels and make them softer (Comparative Example 1, Example 4, Example 1). However, excessive compound enzymes cause excessive expansion of the dough air cells, leading to the collapse of the product's structure, which in turn reduces the specific volume of the bread and lowers the sensory score (Example 5). Compared to wheat bagels, whole grain bagels have a higher dietary fiber content, which can damage the gluten network and reduce the gas-holding capacity of the dough (Comparative Example 1). After adding lipase, the texture and sensory quality of the dough were significantly improved (Comparative Example 3). However, the modification of the compound enzyme makes the sensory and texture of whole grain bagels more similar to those of wheat bagels under the condition of smaller enzyme dosage (Examples 1-2, Comparative Example 1).

[0103] Furthermore, compared to the wheat bagel in Comparative Example 2, the multigrain bagel in Example 1 has a 35.58% higher protein content, nearly three times higher dietary fiber content, and a 20% lower glycemic index. This demonstrates that multigrain bagels, compared to wheat bagels, provide abundant dietary fiber and plant protein, enhancing nutritional characteristics while maintaining health and safety, making them a more appealing choice for consumers.

[0104] The above description of the embodiments is provided to enable those skilled in the art to understand and use the invention. It will be apparent to those skilled in the art that various modifications can be made to these embodiments, and the general principles described herein can be applied to other embodiments without inventive effort. Therefore, the present invention is not limited to the above embodiments, and any improvements and modifications made by those skilled in the art based on the disclosure of the present invention without departing from the scope of the invention should be within the protection scope of the present invention.

Claims

1. A type of multigrain bagel, characterized in that, The ingredients include the following parts by weight: 400-600 parts high-gluten flour, 100-200 parts red bean flour, 40-100 parts wheat bran, 30-70 parts brown rice flour, 30-70 parts quinoa flour, 30-70 parts corn flour, 40-80 parts erythritol, 30-70 parts glycerol, 10-20 parts salt, 1-5 parts sodium stearoyl lactylate, 0.2-0.5 parts lipase, 0.04-0.08 parts amylase, 0.04-0.08 parts xylanase, and 2-5 parts yeast powder.

2. The mixed grain bagel according to claim 1, characterized in that, The ingredients include the following parts by weight: 400 parts high-gluten flour, 170 parts red bean flour, 80 parts wheat bran, 80 parts quinoa flour, 80 parts brown rice flour, 75 parts corn flour, 50 parts erythritol, 50 parts glycerol, 10.6 parts salt, 4 parts stearoyl lactic acid, 0.3 parts lipase, 0.05 parts amylase, 0.05 parts xylanase, and 3 parts yeast powder.

3. A method for preparing a mixed grain bagel as described in claim 1 or 2, characterized in that, Includes the following steps: S1: Mix the components other than yeast powder according to the formula to obtain the original mixture; S2: Dissolve the yeast powder in water, and add the original mixture obtained in step S1 to the water containing the dissolved yeast powder, mix and stir to obtain dough; S3: Let the dough obtained in step S2 rise, then divide and shape it to obtain bagel dough, and let the bagel dough continue to relax; S4: Boil the bagel dough after relaxation in step S3, and then bake it to obtain the mixed grain bagel.

4. The method for preparing a mixed grain bagel according to claim 3, characterized in that, In step S1, the mixing is carried out in a mixer for 10 minutes.

5. The method for preparing a mixed grain bagel according to claim 3, characterized in that, In step S2, the yeast powder is dissolved in 450-550 parts by weight of water, and the mixing time is 3-7 minutes.

6. The method for preparing a mixed grain bagel according to claim 3, characterized in that, In step S3, the proofing is carried out in a constant temperature and humidity chamber at a temperature of 36°C and a relative humidity of 88% for 20 to 30 minutes.

7. The method for preparing a mixed grain bagel according to claim 3, characterized in that, In step S3, the relaxation is carried out in a constant temperature and humidity chamber at a temperature of 36°C and a relative humidity of 88% for 20 to 30 minutes.

8. The method for preparing a mixed grain bagel according to claim 3, characterized in that, In step S4, boiling refers to boiling the bagel dough in baking soda water, wherein the mass ratio of baking soda to water in the baking soda water is 20-40:1000.

9. A method for preparing a mixed grain bagel according to claim 3 or 8, characterized in that, In step S4, the boiling process involves boiling both the front and back sides of the bagel dough separately for 10-15 seconds on each side.

10. The method for preparing a mixed grain bagel according to claim 3, characterized in that, In step S4, the baking is carried out in an oven with an upper heat temperature of 210°C and a lower heat temperature of 200°C for 10 to 15 minutes.

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