A peeled and defatted perilla seed acid bread and a method for making the same

Abstract

This application relates to the field of baking food processing technology, specifically disclosing a peeled and defatted perilla seed sourdough bread and its preparation method. The peeled and defatted perilla seed sourdough bread comprises the following ingredients by weight: 95-105 parts high-gluten flour, 10-20 parts peeled and defatted perilla seed powder, 15-25 parts lactic acid bacteria fermented sourdough, 0.8-1.2 parts yeast, 45-55 parts milk, 10-20 parts white sugar, 0.8-1.2 parts salt, and 8-12 parts oil. This application uses a combination of peeled and defatted perilla seed powder and lactic acid bacteria fermented sourdough. The synergistic effect of high-gluten flour, peeled and defatted perilla seed powder, lactic acid bacteria fermented sourdough, yeast, and oil, along with the acidification effect of the lactic acid bacteria fermented sourdough, regulates the pH value of the dough, thereby mitigating the interference of dietary fiber in the peeled and defatted perilla seed powder on the formation of the gluten network. This increases the protein and dietary fiber content of the bread while achieving an ideal soft texture.

Description

Technical Field

[0001] This application relates to the field of baking food processing technology, and more specifically, it relates to a defatted and degreased perilla seed sourdough bread and its preparation method. Background Technology

[0002] With the increasing health awareness of consumers, baked goods that combine flavor and functionality have become the mainstream demand in the market. As one of the first batch of medicinal and edible plants promulgated by the National Health Commission, perilla seeds are rich in α-linolenic acid, protein and various minerals, and have high nutritional value and development and application potential. Applying perilla or its processed products to baked goods such as bread is an important direction to expand the deep processing of perilla and increase the added value of products.

[0003] The current application of perilla seed processing by-products in food mainly involves adding perilla seed meal directly to bread ingredients. This utilizes the protein and dietary fiber in the defatted perilla seed meal, which enriches the nutritional composition of baked goods to some extent. However, adding perilla seed meal directly to bread can interfere with the formation of the gluten network due to the high fiber content of perilla, resulting in a noticeably harder bread texture and making it difficult to achieve the desired soft and fluffy taste. Summary of the Invention

[0004] To address the problem that existing breads made from perilla seeds tend to become noticeably hard and lack a soft texture, this application provides a peeled and defatted perilla seed sourdough bread and its preparation method.

[0005] This application provides a peeled and defatted perilla seed sourdough bread and its preparation method, which adopts the following technical solution: In the first aspect, this application provides a peeled and defatted perilla seed sourdough bread, which adopts the following technical solution: A type of peeled and defatted perilla seed sourdough bread comprises the following ingredients by weight: 95-105 parts high-gluten flour, 10-20 parts peeled and defatted perilla seed powder, 15-25 parts lactic acid bacteria fermented sourdough, 0.8-1.2 parts yeast, 45-55 parts milk, 10-20 parts white sugar, 0.8-1.2 parts salt, and 8-12 parts oil.

[0006] By adopting the above technical solution, the combination of peeled and defatted perilla seed powder with lactic acid bacteria fermented sourdough, and the synergistic effect of high-gluten flour, peeled and defatted perilla seed powder, lactic acid bacteria fermented sourdough, yeast, milk, white sugar, salt, and oil, allows the acidification of the lactic acid bacteria fermented sourdough to regulate the pH value of the dough and optimize the network structure of gluten proteins. This alleviates the interference of dietary fiber in peeled and defatted perilla seed powder on the formation of the gluten network. Therefore, while increasing the protein and dietary fiber content of bread, it also gives the bread an ideal soft texture, solving the problem that existing breads made with perilla seeds tend to become noticeably hard and fail to achieve the desired soft texture.

[0007] Preferably, it also includes 15-25 parts of egg liquid.

[0008] By adopting the above technical solution, the lecithin and protein in the egg liquid can enhance the emulsification and extensibility of the dough. Together with the peeled and defatted perilla seed powder and lactic acid bacteria fermented sourdough, they further optimize the gluten network structure, making the bread texture more delicate and soft.

[0009] Preferably, the preparation method of the peeled and defatted perilla seed powder includes the following steps: The perilla seeds are dried to a moisture content of ≤5%, and after impurity removal, grading, dehulling and color sorting, dehulled perilla kernels with a kernel content of ≥99% are obtained. The perilla seeds are of the Qisu No. 3 perilla variety, which is produced in areas with an altitude of 1600-2000m. The peeled perilla seeds are microwave-dried to enhance their aroma. The microwave temperature is 115-135℃, the material conveyor belt speed is 1.5-2.5m / min, and the temperature is cooled to 20-25℃. The cooled, peeled perilla seeds are pressed for 280-320 minutes at an inlet temperature of 15-30℃ and a pressure of 70-80MPa to obtain peeled and defatted perilla seed cake. The peeled and defatted perilla seed cake is pulverized to 200-300 mesh to obtain peeled and defatted perilla kernel powder.

[0010] By adopting the above technical solution, the dehulled and defatted perilla kernel powder is prepared by using high-linolenic acid perilla seeds and through steps such as low-temperature drying, microwave aroma enhancement, low-temperature high-pressure pressing and ultra-fine grinding. This process can retain the protein, dietary fiber and active ingredients in the perilla seeds, while removing excess oil and giving the product a unique roasted aroma. When used in combination with lactic acid bacteria fermented sourdough, it can synergistically improve the texture and antioxidant properties of bread.

[0011] Preferably, the lactic acid bacteria fermented sourdough is made from Lactobacillus paracasei (Lactobacillus paracasei). Lactobacillus paracasei It is obtained by fermentation, with a fermentation endpoint pH of 4.2-4.4 and a total titratable acid of 8.4-8.6.

[0012] By adopting the above technical solution, the sourdough, fermented with Lactobacillus paracasei to a specific pH value and total titratable acid range, has suitable acidity and abundant metabolites. It can effectively regulate the acid-base environment of the dough, promote the cross-linking and orderly arrangement of gluten proteins, and the organic acids produced by its metabolism can inhibit mold growth. Thus, it works synergistically with defatted and flaked perilla seed powder to extend the room temperature storage stability of bread.

[0013] Preferably, the oil is butter, the yeast is highly active dry yeast, and the salt is edible salt.

[0014] By adopting the above technical solutions, butter can give bread a rich milky flavor and promote gluten development, highly active dry yeast ensures stable fermentation of the dough, and edible salt regulates the dough's gluten strength and balances the flavor. These ingredients, together with peeled and defatted perilla seed powder and lactic acid bacteria fermented sourdough, improve the bread's flavor, texture, and stability.

[0015] Secondly, this application provides a method for making peeled and defatted perilla seed sourdough bread, using the following technical solution: A method for making peeled and defatted perilla seed sourdough bread, applicable to the above-mentioned peeled and defatted perilla seed sourdough bread, includes the following steps: S1: Mix high-gluten flour, white sugar, and salt, add activated yeast liquid, lactic acid bacteria fermented sourdough, and milk, and stir to obtain a mixture; S2: Add peeled and defatted perilla seed powder and oil to the mixture, and stir until the gluten develops to obtain dough; S3: The dough is fermented once, divided, relaxed, shaped and fermented a second time in sequence to obtain the processed dough; S4: Bake and cool the processed dough to obtain peeled and defatted perilla seed sourdough bread.

[0016] By adopting the above technical solution, the step-by-step feeding method of first mixing powders and liquids and then adding perilla seed powder and oil, combined with primary and secondary fermentation processes, can fully integrate the peeled and defatted perilla seed powder with the gluten network, ensuring that the acidification effect of lactic acid bacteria fermentation sourdough is evenly distributed in the dough, thereby obtaining bread products with uniform texture and soft taste.

[0017] Preferably, in step S1, the activated yeast liquid is obtained by adding yeast to milk at 30-35°C and activating it for 8-12 minutes, and the stirring and mixing is done by stirring at a speed of 90-110 rpm until it becomes flocculent.

[0018] By adopting the above technical solution, the yeast is treated at an activation temperature of 30-35℃ for 8-12 minutes and stirred at a speed of 90-110 rpm until it becomes flocculent. This can fully activate the yeast activity, allowing the yeast to be evenly distributed in the dough, which provides a guarantee for the stable fermentation of the dough in the future. At the same time, it adapts to the acidification environment of the lactic acid bacteria fermented sourdough and promotes the optimized formation of the gluten network.

[0019] Preferably, in step S2, before adding the oil, egg liquid is also added, and the stirring to the gluten expansion stage is to stir at a speed of 180-220 rpm for 8-12 minutes until the dough can be stretched into a translucent film.

[0020] By adopting the above technical solution, by adding egg liquid before adding oil and stirring until the glove membrane stage, the emulsifying components in the egg liquid can fully combine with the gluten protein, promote the complete expansion of the gluten network, and allow the fiber particles of peeled and defatted perilla kernel powder to be evenly embedded in the gluten structure, thereby obtaining a soft and elastic bread texture.

[0021] Preferably, in step S3, the temperature of the primary fermentation is 28-32℃, the relative humidity is 70%-80%, and the time is 50-70 minutes; the temperature of the secondary fermentation is 28-32℃, the relative humidity is 75%-85%, and the time is 25-35 minutes.

[0022] By adopting the above technical solution, the dough can be fully proofed in a suitable environment through primary and secondary fermentation. This allows the acidification of the dough by lactic acid bacteria fermentation and the gas production by yeast to proceed in a coordinated manner, promoting the orderly expansion of the gluten network and thus obtaining a bread structure with moderate volume and uniform pores.

[0023] Preferably, in step S4, the baking temperature is 175-185°C for the top heat, 160-170°C for the bottom heat, and the baking time is 12-15 minutes.

[0024] By adopting the above technical solution, the baking conditions can achieve a uniform golden-yellow color on the bread surface, fully mature the interior while maintaining a soft texture, and maximize the preservation of the active ingredients and unique aroma of the peeled and defatted perilla seed powder, resulting in bread products of stable quality. In summary, this application has the following beneficial effects: 1. Because this application uses a compound of peeled and defatted perilla seed powder and lactic acid bacteria fermented sourdough, and utilizes the synergistic effect of high-gluten flour, peeled and defatted perilla seed powder, lactic acid bacteria fermented sourdough, yeast, milk, white sugar, salt and oil, the acidification effect of the lactic acid bacteria fermented sourdough can regulate the pH value of the dough and optimize the network structure of gluten protein, thereby alleviating the interference of dietary fiber in peeled and defatted perilla seed powder on the formation of gluten network. Therefore, while increasing the protein and dietary fiber content of bread, it also makes the bread have an ideal soft texture, solving the problem that existing breads processed with perilla seeds tend to become noticeably hard and are difficult to achieve an ideal soft texture.

[0025] 2. This application preferably uses high-linolenic acid perilla seeds of specific varieties and origins, and prepares them through steps such as low-temperature drying, microwave aroma enhancement, low-temperature high-pressure pressing and ultra-fine grinding. This process can retain the protein, dietary fiber and active ingredients in the perilla seeds, while removing excess oil and giving the product a unique roasted aroma. When used in combination with lactic acid bacteria fermented sourdough, it can synergistically improve the texture and antioxidant properties of bread.

[0026] 3. This application uses sourdough fermented with Lactobacillus paracasei to a specific pH value and total titratable acid range. It has suitable acidity and rich metabolites, which can effectively regulate the acid-base environment of the dough, promote the cross-linking and orderly arrangement of gluten proteins, and the organic acids produced by its metabolism can inhibit mold growth. Thus, it works synergistically with defatted and hulled perilla seed powder to extend the room temperature storage stability of bread.

[0027] 4. This application adopts a step-by-step feeding method, which involves first mixing the powders and liquids, and then adding the perilla seed powder and oil. It also combines primary and secondary fermentation, while controlling the yeast activation temperature, stirring speed, fermentation temperature and humidity, and baking temperature. This allows the peeled and defatted perilla seed powder to fully integrate with the gluten network, ensuring that the acidification effect of the lactic acid bacteria fermentation sourdough is evenly distributed in the dough, thereby obtaining bread products with uniform texture, soft taste, and stable quality. Attached Figure Description

[0028] Figure 1 This is a trend graph showing the effect of added white sugar on the sensory quality of perilla sourdough bread, as provided in this application. Figure 2 This is a trend graph showing the effect of the amount of peeled and defatted perilla seed powder added on the sensory quality of bread, provided in this application. Figure 3 This is a trend graph showing the effect of the sourdough concentration ratio on bread quality provided in this application; Figure 4 This is a bar chart showing the effect of different combinations of comparative capacity in Embodiment 1, Comparative Example 1, and Comparative Example 2 provided in this application; Figure 5This is a comparison chart of the bread staling rate measurement results provided in this application; Figure 6 This is a comparison chart of the DPPH free radical scavenging rate of bread provided in this application; Figure 7 This is a 3D response surface graph showing the interaction between the amount of peeled and defatted perilla seed powder and the amount of white sugar provided in this application. Figure 8 This is a 3D response surface graph showing the interaction between the amount of peeled and defatted perilla seed powder added and the ratio of sourdough provided in this application. Figure 9 This is a 3D response surface plot showing the interaction between the amount of added white sugar and the ratio of sourdough provided in this application; Figure 10 These are comparative photos of the mold growth process of the bread provided in this application during room temperature storage from day 1 to day 30. Detailed Implementation

[0029] The present application will be further described in detail below with reference to the accompanying drawings and embodiments.

[0030] Technical Concept: Perilla seeds are rich in protein, dietary fiber, and various active ingredients. Applying their processed products to bread can enhance the nutritional value of the product. However, existing technologies that directly add perilla seed meal to bread suffer from the high fiber content of perilla, which significantly interferes with the formation of the gluten network, resulting in a harder bread texture, reduced volume, and difficulty in achieving the desired soft texture. The inventors of this application have discovered that dehulled and defatted perilla kernel powder, after being processed using a specific low-temperature pressing process, still retains abundant protein and dietary fiber. However, its high fiber content alone can still negatively impact the gluten structure. Furthermore, the organic acids produced during the fermentation of sourdough by lactic acid bacteria can regulate the dough's pH value, promote the cross-linking and orderly arrangement of gluten proteins, thereby mitigating the mechanical damage to the gluten network caused by fiber particles.

[0031] Based on the above findings, this application effectively counteracts the hardening problem caused by the high fiber properties of perilla seed powder through the acidification effect of sourdough, thereby reducing the hardness and increasing the specific volume of the bread. At the same time, the natural polyphenols in perilla seed powder complement the organic acids produced by the metabolism of sourdough, enhancing the antioxidant properties and room temperature storage stability of the bread. By limiting the proportions of high-gluten flour, defatted perilla seed powder, lactic acid bacteria fermented sourdough, and other auxiliary materials, and combining them with optimized production processes, a soft, nutritious, and shelf-stable defatted perilla seed sourdough bread product is finally obtained.

[0032] Unless otherwise specified, all experimental methods used below are conventional methods. All materials, reagents, methods, and instruments used, unless otherwise specified, are conventional materials, reagents, methods, and instruments in this field, which can be obtained commercially or prepared according to literature methods by those skilled in the art.

[0033] To better understand the above technical solutions, the technical solutions of the present invention will be clearly and completely described below in conjunction with embodiments.

[0034] Please see the appendix Figure 1 - Appendix Figure 10 The following is a further description with reference to the embodiments: Example 1: A peeled and defatted perilla seed sourdough bread, comprising the following ingredients by weight: 100 parts high-gluten flour, 15 parts peeled and defatted perilla seed powder, 20 parts lactic acid bacteria fermented sourdough, 1 part yeast, 50 parts milk, 15 parts white sugar, 1 part salt, and 10 parts oil.

[0035] It also includes 20 servings of egg liquid.

[0036] The preparation method of peeled and defatted perilla seed powder includes the following steps: The perilla seeds were dried to a moisture content of ≤5%, and after impurity removal, grading, dehulling and color sorting, peeled perilla kernels with a kernel content of ≥99% were obtained. The perilla seeds were of the Qisu No. 3 perilla variety and were produced in an area at an altitude of 1800m. Peeled perilla seeds were microwave-dried to enhance aroma. The microwave temperature was 125℃, the material conveyor belt speed was 2m / min, and the temperature was cooled to 22.5℃. The cooled, peeled perilla seeds were pressed for 300 minutes at an inlet temperature of 22.5℃ and a pressure of 75MPa to obtain peeled and defatted perilla seed cake. Peeled and defatted perilla seed cake is pulverized to 250 mesh to obtain peeled and defatted perilla kernel powder.

[0037] Lactic acid bacteria fermented sourdough is made by fermentation with Lactobacillus paracasei, with a final fermentation pH of 4.3 and a total titratable acid of 8.5.

[0038] The fat is butter, the yeast is highly active dry yeast, and the salt is edible salt.

[0039] A method for making a peeled and defatted perilla seed sourdough bread includes the following steps: S1: Mix high-gluten flour, white sugar, and salt, then add activated yeast liquid, lactic acid bacteria fermented sourdough, and milk, and stir to obtain a mixture; The activated yeast liquid is prepared by adding yeast to milk at 32.5℃, activating it for 10 minutes, and stirring at 100 rpm until it becomes flocculent.

[0040] S2: Add peeled and defatted perilla seed powder and oil to the mixture, and stir until the gluten develops to obtain dough; Before adding the oil, add the egg liquid and stir until the gluten develops. Stir at 200 rpm for 10 minutes until the dough can be stretched into a translucent film.

[0041] S3: The dough is fermented once, divided, relaxed, shaped and fermented a second time in sequence to obtain the processed dough; The primary fermentation process involves a temperature of 30℃, a relative humidity of 75%, and a time of 60 minutes, while the secondary fermentation process involves a temperature of 30℃, a relative humidity of 80%, and a time of 30 minutes.

[0042] S4: Bake and cool the processed dough to obtain peeled and defatted perilla seed sourdough bread.

[0043] The baking temperature is 180℃ for the top heat, 165℃ for the bottom heat, and 13.5 minutes.

[0044] Example 2: This example differs from Example 1 above in that: A type of peeled and defatted perilla seed sourdough bread comprises the following ingredients by weight: 105 parts high-gluten flour, 20 parts peeled and defatted perilla seed powder, 25 parts lactic acid bacteria fermented sourdough, 1.2 parts yeast, 55 parts milk, 20 parts white sugar, 1.2 parts salt, and 12 parts oil.

[0045] It also includes 25 portions of egg liquid.

[0046] The preparation method of peeled and defatted perilla seed powder includes the following steps: The perilla seeds were dried to a moisture content of ≤5%, and after impurity removal, grading, dehulling and color sorting, peeled perilla kernels with a kernel content of ≥99% were obtained. The perilla seeds were of the Qisu No. 3 perilla variety and were produced in an area with an altitude of 2000m. Peeled perilla seeds were microwave-dried to enhance aroma. The microwave temperature was 135℃, the material conveyor belt speed was 2.5m / min, and then cooled to 25℃. The cooled, peeled perilla seeds were pressed for 320 minutes at an inlet temperature of 30℃ and a pressure of 80MPa to obtain peeled and defatted perilla seed cake. Peeled and defatted perilla seed cake is pulverized to 300 mesh to obtain peeled and defatted perilla kernel powder.

[0047] Lactic acid bacteria fermented sourdough is made by fermentation with Lactobacillus paracasei, with a final fermentation pH of 4.4 and a total titratable acid of 8.6.

[0048] A method for making a peeled and defatted perilla seed sourdough bread includes the following steps: In S1, the activated yeast liquid is prepared by adding yeast to milk at 35°C, activating for 12 minutes, and stirring at 110 rpm until it becomes flocculent.

[0049] In S2, before adding the oil, add the egg liquid and stir until the gluten development stage is reached. Stir at 220 rpm for 12 minutes until the dough can be stretched into a translucent film.

[0050] In S3, the temperature for the first fermentation is 32℃, the relative humidity is 80%, and the time is 70 minutes; the temperature for the second fermentation is 32℃, the relative humidity is 85%, and the time is 35 minutes.

[0051] In S4, the baking temperature is 185°C for the top heat, 170°C for the bottom heat, and 15 minutes.

[0052] Example 3: This example differs from Example 1 above in that: A type of peeled and defatted perilla seed sourdough bread comprises the following ingredients by weight: 95 parts high-gluten flour, 10 parts peeled and defatted perilla seed powder, 15 parts lactic acid bacteria fermented sourdough, 0.8 parts yeast, 45 parts milk, 10 parts white sugar, 0.8 parts salt, and 8 parts oil.

[0053] It also includes 15 portions of egg liquid.

[0054] The preparation method of peeled and defatted perilla seed powder includes the following steps: The perilla seeds were dried to a moisture content of ≤5%, and after impurity removal, grading, dehulling and color sorting, peeled perilla kernels with a kernel content of ≥99% were obtained. The perilla seeds were of the Qisu No. 3 perilla variety and were produced in an area with an altitude of 1600m. Peeled perilla seeds were microwave-dried to enhance aroma. The microwave temperature was 115℃, the material conveyor belt speed was 1.5m / min, and the temperature was cooled to 20℃. The cooled, peeled perilla seeds were pressed for 280-320 minutes at an inlet temperature of 15℃ and a pressure of 70MPa to obtain peeled and defatted perilla seed cake. Peeled and defatted perilla seed cake is pulverized to 200 mesh to obtain peeled and defatted perilla kernel powder.

[0055] Lactic acid bacteria fermented sourdough is made by fermentation with Lactobacillus paracasei, with a fermentation endpoint pH of 4.2 and a total titratable acid of 8.4.

[0056] A method for making a peeled and defatted perilla seed sourdough bread includes the following steps: In S1, the activated yeast liquid is prepared by adding yeast to milk at 30°C, activating for 8 minutes, and stirring at 90 rpm until it becomes flocculent.

[0057] In S2, before adding the oil, add the egg liquid and stir until the gluten development stage is reached. Stir at 180 rpm for 8 minutes until the dough can be stretched into a translucent film.

[0058] In S3, the temperature for the first fermentation is 28℃, the relative humidity is 70%, and the time is 50 minutes; the temperature for the second fermentation is 28℃, the relative humidity is 75%, and the time is 25 minutes.

[0059] S4: Bake and cool the processed dough to obtain peeled and defatted perilla seed sourdough bread.

[0060] The baking process involves setting the top heat to 175℃, the bottom heat to 160℃, and the time to 12 minutes.

[0061] Comparative Example 1: The difference between this comparative example and Example 1 is that: Unpeeled and defatted perilla seed powder was replaced with an equal amount of high-gluten flour; the rest was the same as in Example 1.

[0062] Comparative Example 2: This comparative example differs from Example 1 above in that: The lactic acid bacteria-free fermented sourdough was substituted with an equal amount of high-gluten flour; the rest was the same as in Example 1.

[0063] Performance testing: Texture properties (hardness): The hardness value of the bread crumb was determined using a texture analyzer according to the method of GB / T 20571-2006. Specific volume: The specific volume of bread was determined using the millet displacement method; Antioxidant activity (DPPH free radical scavenging rate): The scavenging rate of DPPH free radicals by the methanol extract of bread was determined according to the method in the literature; Protein content: determined according to GB 5009.5-2016 Kjeldahl method; Room temperature mold growth time: After sealing the bread in packaging, place it in an environment of 25℃ and 60% relative humidity, observe it daily, and record the time when visible mold spots appear; The test results are shown in Table 1.

[0064] Table 1: Performance test results of bread from each example and comparative example Example 1 418.2 2.48 27.8 12.42 24 Example 2 188.5 2.53 28.5 12.85 25 Example 3 356.7 2.41 26.9 11.96 23 Comparative Example 1 420.6 2.35 18.3 11.54 20 Comparative Example 2 595.3 2.12 22.6 8.06 12 Table 2: Texture Properties Table Example 1 418.200±53.22b 0.978±0.034a 0.85±0.06a 353.28±20.74b 341.50±22.78b Comparative Example 1 595.2887±26.98a 0.9867±0.01a 0.8382±0.03a 499.5069±37.12a 493.1694±41.28a Comparative Example 2 420.560±24.81b 0.988±0.01a 0.914±0.02a 384.691±31.25b 380.177±33.46b Table 3: Nutritional Information of Perilla Sourdough Bread Example 1 5.31±0.085 1.124±0.077 32.329±1.357 47.724±1.446 12.417±0.364 Comparative Example 1 6.82±0.112 1.356±0.093 31.528±1.285 49.845±1.528 11.536±0.412 Comparative Example 2 4.18±0.068 0.852±0.058 33.514±1.423 53.406±1.638 8.062±0.298 As can be seen from Example 1 and Comparative Example 2 and Table 1, the addition of dehulled and defatted perilla seed powder can increase the protein content and antioxidant activity of bread. The perilla seed powder retains rich protein and polyphenolic active substances after low-temperature pressing and defatting. At the same time, its high fiber properties alone will make the bread texture harder and reduce its specific volume.

[0065] As can be seen from Example 1 and Comparative Example 1, and Table 1, the addition of lactic acid bacteria fermented sourdough can improve the textural properties of bread and prolong the time before mold growth at room temperature. The organic acids produced by the fermentation of sourdough with Lactobacillus paracasei can regulate the pH value of the dough and optimize the gluten network structure. At the same time, the organic acid environment has an inhibitory effect on mold growth, thereby improving the storage stability of bread.

[0066] Based on Example 1, Comparative Example 1 and Comparative Example 2, and Table 1, it can be seen that the peeled and defatted perilla seed powder and the lactic acid bacteria fermented sourdough have a synergistic effect. When the two are used together, the acidification effect of the sourdough can alleviate the hardening problem caused by the high fiber characteristics of perilla seed powder. At the same time, the natural antibacterial components of perilla seed powder and the organic acid environment of sourdough complement each other, making the bread's hardness, specific volume, antioxidant properties and shelf life better than when either is added alone.

[0067] As can be seen from Example 1 and Comparative Example 2, and Table 3, the addition of peeled and defatted perilla seed powder can effectively improve the protein nutritional level of bread. The perilla seed powder itself is rich in high-quality plant protein, and the protein content is further increased after defatting. Introducing it into the bread formula can increase the total protein content of the product.

[0068] Based on Example 1, Comparative Example 1 and Comparative Example 2, and in conjunction with Table 2, it can be seen that the combination of peeled and defatted perilla seed powder and lactic acid bacteria fermented sourdough can optimize the textural properties of bread, making the bread exhibit better numerical characteristics in terms of adhesiveness and chewiness, reflecting that a more stable composite structure is formed between the gluten network and the perilla seed powder particles.

[0069] This specific embodiment is merely an explanation of this application and is not intended to limit it. After reading this specification, those skilled in the art can make modifications to this embodiment without contributing any inventive step, but such modifications are protected by patent law as long as they fall within the scope of the claims of this application.

Claims

1. A peeled and defatted perilla seed sourdough bread, characterized in that, The ingredients include the following parts by weight: 95-105 parts high-gluten flour, 10-20 parts dehulled and defatted perilla seed powder, 15-25 parts lactic acid bacteria fermented sourdough, 0.8-1.2 parts yeast, 45-55 parts milk, 10-20 parts white sugar, 0.8-1.2 parts salt, and 8-12 parts oil.

2. The peeled and defatted perilla seed sourdough bread according to claim 1, characterized in that: It also includes 15-25 portions of egg liquid.

3. The peeled and defatted perilla seed sourdough bread according to claim 1, characterized in that: The preparation method of the peeled and defatted perilla seed powder includes the following steps: The perilla seeds are dried to a moisture content of ≤5%, and after impurity removal, grading, dehulling and color sorting, dehulled perilla kernels with a kernel content of ≥99% are obtained. The perilla seeds are of the Qisu No. 3 perilla variety, which is produced in areas with an altitude of 1600-2000m. The peeled perilla seeds are microwave-dried to enhance their aroma. The microwave temperature is 115-135℃, the material conveyor belt speed is 1.5-2.5m / min, and the temperature is cooled to 20-25℃. The cooled, peeled perilla seeds are pressed for 280-320 minutes at an inlet temperature of 15-30℃ and a pressure of 70-80MPa to obtain peeled and defatted perilla seed cake. The peeled and defatted perilla seed cake is pulverized to 200-300 mesh to obtain peeled and defatted perilla kernel powder.

4. The peeled and defatted perilla seed sourdough bread according to claim 1, characterized in that: The lactic acid bacteria fermented sourdough is obtained by fermentation with Lactobacillus paracasei, and its fermentation endpoint pH value is 4.2-4.4, and the total titratable acid is 8.4-8.

6.

5. The peeled and defatted perilla seed sourdough bread according to claim 1, characterized in that: The oil is butter, the yeast is highly active dry yeast, and the salt is edible salt.

6. A method for making a peeled and defatted perilla seed sourdough bread, characterized in that: The method applied to the peeled and defatted perilla seed sourdough bread according to any one of claims 1-5 includes the following steps: S1: Mix high-gluten flour, white sugar, and salt, add activated yeast liquid, lactic acid bacteria fermented sourdough, and milk, and stir to obtain a mixture; S2: Add peeled and defatted perilla seed powder and oil to the mixture, and stir until the gluten develops to obtain dough; S3: The dough is fermented once, divided, relaxed, shaped and fermented a second time in sequence to obtain the processed dough; S4: Bake and cool the processed dough to obtain peeled and defatted perilla seed sourdough bread.

7. The method for producing a peeled and defatted perilla seed sourdough bread according to claim 6, characterized in that: In step S1, the activated yeast liquid is obtained by adding yeast to milk at 30-35℃ and activating it for 8-12 minutes. The stirring and mixing is done by stirring at a speed of 90-110 rpm until it becomes flocculent.

8. The method for making a peeled and defatted perilla seed sourdough bread according to claim 6, characterized in that: In step S2, before adding the oil, egg liquid is also added. The process of stirring until the gluten develops is to stir at a speed of 180-220 rpm for 8-12 minutes until the dough can be stretched into a translucent film.

9. The method for producing a peeled and defatted perilla seed sourdough bread according to claim 6, characterized in that: In step S3, the temperature of the primary fermentation is 28-32℃, the relative humidity is 70%-80%, and the time is 50-70 minutes; the temperature of the secondary fermentation is 28-32℃, the relative humidity is 75%-85%, and the time is 25-35 minutes.

10. The method for producing a peeled and defatted perilla seed sourdough bread according to claim 6, characterized in that: In step S4, the baking temperature is 175-185℃ for the top heat, 160-170℃ for the bottom heat, and the baking time is 12-15 minutes.

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