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Ferment bread and preparation method thereof

A bread and enzyme technology, applied in the directions of dough preparation, pre-baking dough processing, baking, etc., can solve the problems of poor chewiness and low nutritional value of bread, and achieve the effects of good chewiness, large pores and excellent taste.

Inactive Publication Date: 2017-07-14
滕志刚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a method for preparing fermented bread, aiming at improving the problems of poor chewiness and low nutritional value of bread

Method used

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Examples

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Effect test

preparation example Construction

[0014] The embodiment of the present invention provides a kind of preparation method of fermented bread, comprises the following steps:

[0015] S1. After mixing fruit, sugar and water, ferment at 28-30° C. for 5-7 days to obtain fruit enzyme liquid.

[0016] It should be noted that fruit enzymes use wild yeast in fruits to react with sugars, in which sugars are degraded into alcohol, carbon dioxide and fruit aromas, etc. During the fermentation process, the fruit will ooze juice, and eventually Get fruit juice. After entering the human body, fruit enzymes will be transformed into various enzymes, which can decompose toxins and garbage in the blood vessels, help the digestion and absorption of food, and can also promote the metabolism of the human body and play a role in beauty and beauty.

[0017] Specifically, the sugar can be white sugar, rock sugar, brown sugar or honey. Fruits include one or more of raisins, apples, dragon fruit, strawberries or mangoes. These kinds of ...

Embodiment 1

[0041] The present embodiment provides a kind of preparation method of fermented bread, it comprises the following steps:

[0042] Wash and air-dry the grapes and apples and put them in a sealed bottle, then add sugar and purified water, the ratio of the total amount of fruit: sugar: purified water is 3:1:9, seal the sealed bottle, and keep it at a constant temperature of 28°C Ferment in the environment for 7 days, exhaust once a day to obtain fruit enzyme liquid; mix fruit enzyme liquid and flour at a ratio of 1:1, and then ferment at 3°C ​​for 25 hours to obtain natural enzyme old noodles; flour 1. Mix the old noodles with natural enzymes and water in a ratio of 2:2:1, knead the noodles until they are fully gluten, ferment for 35 minutes, divide them into small doughs, ferment for 18 minutes, set the shape, ferment for 50 minutes, and bake for 25 minutes.

[0043] This embodiment also provides a kind of fermented bread, which is prepared by the above method for preparing fer...

Embodiment 2

[0045] The present embodiment provides a kind of preparation method of fermented bread, it comprises the following steps:

[0046] Wash and air-dry the grapes and mangoes and put them in a sealed bottle, then add sugar and purified water, the ratio of the total amount of fruit: sugar: purified water is 2.5:1:10, seal the sealed bottle, and put it at a constant temperature of 30°C Ferment in the environment for 5 days, exhaust once a day to obtain fruit enzyme liquid; mix fruit enzyme liquid and flour at a ratio of 0.8:1, and then ferment at 5°C for 20 hours to obtain natural enzyme old noodles; flour , Natural enzyme old noodles and water are mixed evenly in the ratio of 2:2:1, and the dough is made to ten percent gluten. After fermentation for 45 minutes, it is divided into small doughs, and it is shaped after another 23 minutes of fermentation. After 60 minutes of fermentation, add vegetables and fruits on the dough. Bake for 15 minutes.

[0047] This embodiment also provid...

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Abstract

The invention discloses ferment bread and a preparation method thereof, and relates to the technical field of food processing. The preparation method of the ferment bread comprises the following steps of mixing fruits with saccharide and water to obtain a mixture, and fermenting the mixture under the condition of 28-30 DEG C for 5-7 days, so as to obtain fruit ferment liquid; adding the fruit ferment liquid to flour, and then performing fermentation at the temperature of 3-5 DEG C for 20-25h, so as to obtain natural ferment leavening dough; and uniformly mixing the flour with the natural ferment leavening dough and the water to obtain new dough, hitting the dough, then performing fermentation and shaping for many times, and then performing baking. The ferment bread made by the method has natural fruity fragrance and wheat fragrance, and besides, natural ferment leavening dough is adopted as yeast, so that the made ferment bread is beneficial for health of human bodies. The ferment bread is prepared by the preparation method of the ferment bread, the air holes of the bread are large, and the bread is chewy and good in mouth feel.

Description

technical field [0001] The invention relates to the technical field of food processing, and in particular to a fermented bread and a preparation method thereof. Background technique [0002] Bread is deeply loved by people in daily life and has good nutritional value. However, its preparation method is relatively simple, and it is generally formed by adding auxiliary materials after fermentation with flour and yeast. This makes the taste and nutritional value of bread not meet people's requirements. Although the quality of its materials can be improved, the entire production process determines the taste and nutritional value of bread. Contents of the invention [0003] The object of the present invention is to provide a method for preparing fermented bread, aiming at improving the problems of poor chewiness and low nutritional value of bread. [0004] Another object of the present invention is to provide a kind of fermented bread, which is prepared by the above method, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D8/04
CPCA21D13/06A21D8/045
Inventor 滕志刚
Owner 滕志刚
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