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Sucrose-free bread with long shelf life and preparation method thereof

A shelf life, sucrose technology, applied in baking methods, food preservation, dough processing, etc., can solve the problems of bread hardening and deterioration, easy to spoil and mold, short shelf life of sucrose bread, etc., to reduce inhibition, improve antiseptic and antibacterial effects, good The effect of the fermentation effect

Pending Publication Date: 2022-04-26
多麦(福建)食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In view of the above content, the inventor believes that: 0 sucrose bread still faces the problem of short shelf life, and it is easy to be corrupted and moldy under long-term storage, which makes the bread harden and deteriorate

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example 1

[0046] The preparation method of purple sweet potato anthocyanin in this preparation example comprises the following steps:

[0047] 1). Slice the purple sweet potato to make purple sweet potato slices, dry the purple sweet potato slices and put them into a crusher to crush them into powder to prepare purple sweet potato powder;

[0048] 2).Put the purple sweet potato powder and the purple sweet potato anthocyanin extractant together into a mixing tank with a stirring paddle for mixing to prepare a mixed solution. The stirring speed of the stirring paddle is set to 30r / min, and the stirring time is 20min; The mixed solution was put into an ultrasonic machine for ultrasonic vibration for 15 minutes, and the temperature of ultrasonic vibration was 55°C to obtain the primary treatment material; the purple sweet potato anthocyanin extract used was citric acid aqueous solution with a mass fraction of 4%; the purple sweet potato used The mass ratio of powder to purple potato anthocy...

preparation example 2

[0051] The difference between purple sweet potato anthocyanins and purple sweet potato anthocyanins in Preparation Example 1 in this preparation example is that the time for ultrasonic vibration of the mixed solution in step 2) is 25 minutes, and the rest are the same as those in purple sweet potato anthocyanins in Preparation Example 1. same.

preparation example 3

[0053] The difference between purple sweet potato anthocyanins and purple sweet potato anthocyanins in Preparation Example 1 in this preparation example is that the time for ultrasonic vibration of the mixed solution in step 2) is 20 minutes, and the rest are the same as those in purple sweet potato anthocyanins in Preparation Example 1. same.

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PUM

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Abstract

The invention relates to the field of sucrose-free bread, in particular to sucrose-free bread with a long shelf life and a preparation method of the sucrose-free bread, and the sucrose-free bread is prepared from the following raw materials in parts by weight: 40-60 parts of flour, 8-15 parts of a sucrose-free sweetening agent, 10-13 parts of egg liquid, 15-18 parts of water, 0.4-0.6 part of a humectant, 0.012-0.016 part of a bread improver, 0.4-0.6 part of emulsifying paste, 0.9-1 part of yeast, 0.4-0.6 part of salt and 0.07-0.11 part of a preservative. The preservative comprises a chemical preservative, and the chemical preservative is composed of sodium dehydroacetate and calcium propionate according to the mass ratio of (0.02-0.04): (0.05-0.07). The method has the advantage of prolonging the shelf life of the 0-sucrose bread.

Description

technical field [0001] The present application relates to the field of 0-sucrose bread, more specifically, it relates to a 0-sucrose bread with a long shelf life and a preparation method thereof. Background technique [0002] Bread is made of grain crops such as rye and wheat as basic raw materials, which are first ground into powder, then added with water, sugar, salt, yeast, etc. to make dough blanks, and then heated by baking, roasting, steaming, frying, etc. Food; it is widely loved by everyone because of its sweet and delicious taste and good satiety, but the sweetness of bread currently on the market mainly comes from sucrose. With the increasing pursuit of health by human beings, the harm of sucrose It is also becoming more and more popular, and the ensuing 0-sucrose bread is also more favored by everyone. The 0-sucrose bread not only has the sweet taste of bread, but also does not cause tooth decay, obesity and elevated blood sugar after eating. Diabetics are also I...

Claims

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Application Information

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IPC IPC(8): A21D13/062A21D2/14A21D2/18A21D2/32A21D2/34A21D2/36A21D8/04A21D8/06A23L3/3499A23L3/3544
CPCA21D13/062A21D2/36A21D2/34A21D8/047A21D2/18A21D2/181A21D2/14A21D2/32A21D8/06A23L3/3544A23L3/3499Y02A40/90
Inventor 邱艺超陈俊辉洪庆年曾少清
Owner 多麦(福建)食品有限公司
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