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Malt wort bread and preparation method thereof

A technology for wort and wort aroma, which is applied in the direction of dough processing, baking, and baked goods with modified ingredients, etc.

Inactive Publication Date: 2018-09-14
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome the above-mentioned problems of insufficient bread types and low hop utilization rate, and provide a new method for preparing wort-flavored bread, so as to improve the single type of bread, simple nutritional components, and enhance the nutrition of bread products. In addition, it can also provide a theoretical basis for the application of hops in the food processing industry

Method used

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  • Malt wort bread and preparation method thereof
  • Malt wort bread and preparation method thereof
  • Malt wort bread and preparation method thereof

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preparation example Construction

[0018] A preparation method for preparing wort-flavored bread from wort obtained from hops comprises the following steps:

[0019] (1) Selection and crushing of malt: calculate the required malt mass, and weigh the required mass of barley malt and caramel malt.

[0020] (2) Protein insulation at 55°C: Weigh the malt powder in step (1) into a beaker, add an appropriate amount of water, stir evenly with a glass rod, and heat at 55°C for 30 minutes.

[0021] (3) Carry out saccharification reaction at 66°C: place the mixed solution in step (2) in a constant temperature water bath at 66°C to carry out saccharification reaction, which takes about 1.5-2 hours.

[0022] (4) Termination of saccharification at 78°C: the temperature of the water bath was increased to 78°C, and after the temperature of the mixture of malt powder and water in step (3) reached 78°C, the reaction was stopped by timing for 10 minutes.

[0023] (5) Filtration and boiling: After filtering the mixed solution in...

Embodiment 1

[0035] The making of bread under the different wort volumes of embodiment 1

[0036] (1) Preparation of wort: Weigh malt powder into a beaker, add appropriate amount of water, stir evenly with a glass rod and keep warm at 55°C for 30 minutes, and place the mixed solution in a constant temperature water bath at 66°C for saccharification reaction. After 1.5-2 hours, the temperature of the water bath was increased to 78°C, and after the temperature of the mixture reached 78°C, the reaction was stopped by timing for 10 minutes. After filtering the mixed solution, boil it for a total of 1 hour. During this time, add bitter flowers and fragrant flowers in stages. After boiling, the mixed solution is whirled and cooled to obtain clarified wort.

[0037] (2) Dough production process: Weigh the required raw materials: 100 parts of high-gluten flour, 1.5 parts of yeast powder, 12 parts of sugar, 8 parts of milk powder, 1 part of salt, 12 parts of eggs, 8 parts of butter, 0.8 parts of b...

Embodiment 2

[0040] The making of embodiment 2 different fermentation time bread

[0041] (1) Preparation of wort: Weigh malt powder into a beaker, add appropriate amount of water, stir evenly with a glass rod and keep warm at 55°C for 30 minutes, and place the mixed solution in a constant temperature water bath at 66°C for saccharification reaction. After 1.5-2 hours, the temperature of the water bath was increased to 78°C, and after the temperature of the mixture reached 78°C, the reaction was stopped by timing for 10 minutes. After filtering the mixed solution, boil it for a total of 1 hour. During this time, add bitter flowers and fragrant flowers in stages. After boiling, the mixed solution is whirled and cooled to obtain clarified wort.

[0042] (2) Dough production process: Weigh the required raw materials: 100 parts of high-gluten flour, 1.5 parts of yeast powder, 12 parts of sugar, 8 parts of milk powder, 1 part of salt, 12 parts of eggs, 8 parts of butter, 0.8 parts of bread imp...

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Abstract

The invention provides a process for preparing malt wort flavored bread, which belongs to the technical field of food bread processing. The method is used for preparing malt wort flavored bread from hops and other substances as raw materials, and mainly comprises the following steps: 1, preparing malt wort, namely preparing malt wort from raw materials including barley malts and caramel malts through the steps of saccharifying, boiling (adding fragrant flowers and bitter flowers in the boiling process), precipitating, cooling and the like; 2, making dough from multiple raw materials includingthe malt wort and the like; 3, fermenting and molding the dough; and 4, baking and cooling bread, and performing sensory evaluation. The process is simple, convenient and feasible, and has low production cost; and furthermore, bread prepared by the method can be digested and absorbed by human bodies more easily than that of conventional bread, hops give the bread multiple functional ingredients, so that the types of bread are enriched, and the utilization rate of hops is improved.

Description

technical field [0001] The invention belongs to the bread processing technology in the field of food, and in particular relates to a method for making wort juice bread. Background technique [0002] Bread is a baked food made of water, high-gluten flour, and yeast as the main raw materials, bread improver, milk powder, fresh eggs, butter, etc. . Europeans and Americans have always loved to eat bread, and regard bread and milk as a staple food. It has many advantages that cannot be ignored. The produced yeast changes the structure of the dough, making it soft and greatly improving its nutritional value; the processed bread is puffy, soft and porous, which is beneficial to the digestion and absorption of the human body. [0003] Although bread has gradually entered people's sight, there are still many problems in the development of the bread industry, which we urgently need to solve. First of all, there is the problem of raw materials for bread. There are many varieties of ...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/38A21D2/36A21D2/34
CPCA21D2/34A21D2/36A21D2/38A21D13/06
Inventor 杨晓宇解立斌
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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