Pre-mixed flour of mochi bread with prolonged shelf life, mochi bread and preparation method thereof

Abstract

The invention discloses pre-mixed flour of mochi bread with prolonged shelf life, mochi bread and a preparation method thereof. The pre-mixed flour of mochi bread comprises the following components: 30 to 50% of modified starch, 5 to 10% of water-milled glutinous rice flour, 7 to 13% of non reducing sugar, 6 to 10% of sugar alcohol, 1.8 to 3.8% of edible colloid, 2 to 3% of edible emulsifier, 1 to 3% of salt, 1 to 3% of full-cream milk powder and 20 to 30% of self-raising flour. To produce the mochi bread from the pre-mixed flour of the mochi bread, the pre-mixed flour of the mochi bread is uniformly mixed with whole eggs, water, syrup and soybean oil to obtain the required properties, and then the mixture is baked to obtain the mochi bread without fermentation. The preparation method of the mochi bread is simple, and the prepared mochi bread has honeycomb internal phase and is softer than the common bread and not sticky; moreover, the shelf life of the mochi bread is obviously prolonged that the mochi bread can be stored for a month at normal temperature.

Description

technical field [0001] The invention belongs to the technical field of bread, and in particular relates to mochi bread premix powder with extended shelf life, mochi bread and a preparation method thereof. Background technique [0002] Premix powder refers to the mixture formed by stirring all kinds of powdery raw materials required for bread, pastry and other foods. When using ready-mixed powder in the production of bread, pastry and other products, you only need to add some bulk food accessories such as flour, sugar, oil, water, etc. according to the production process in an appropriate amount to produce the product, eliminating the need for weighing and over-processing during the production process. Screening, mixing and other processes to promote production convenience and improve production efficiency. At present, the development of my country's leisure food industry is on the rise, but the technical strength and product quality of food companies are uneven. The use of...

AI Technical Summary

Problems solved by technology

The current mochi bread products are very easy to age and harden. The shelf life at room temperature (25°C) is generally 2 to 4 days. It is suitable for baking and selling, and it is difficult to circulate in the market.

This is because the production of mochi bread in the prior art has the following technical problems: (1) the aging of starch will cause dehydration and hardening of the mochi bread, which directly affects the quality of the mochi bread and the shelf life. It has been seriously aged in 4 days; (2) Mochi bread after baking loses a lot of water, and it is difficult to achieve a soft and waxy texture with elasticity; (3) Mochi bread is a nutritional system rich in protein, sugar, oil, and water. Suitable for microbial growth, it is very easy to produce mildew and spoilage at room temperature

Although modified starch and various enzyme preparations and bread improvers have been widely used in the industry, mochi bread is different from general bread products based on craftsmanship and taste, and cannot be operated with existing additive formulas

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