CN105685165A - Preparation method of fruit natural yeast bread - Google Patents

Abstract

The invention discloses a method for preparing fruit natural yeast bread, which belongs to the technical field of food processing. The invention adopts any one of various fruits such as raisins, pears, strawberries, longan, apples, navel oranges and tomatoes, mixes them with sugar and water, and ferments at 18-23°C and relative humidity of 50-60% to prepare natural yeast liquid , and prepare fruit natural yeast by planting flour three times, mix fruit natural yeast with high-gluten flour, sugar, salt, milk, water and butter to form bread dough, and obtain fruit natural yeast through fermentation, shaping, proofing and baking bread. The fruit natural yeast prepared by the invention is pure natural without additives, has good activity, unique and rich flavor, is rich in various vitamins, amino acids and minerals, has a long shelf life, and has various effects such as promoting digestion and preventing constipation and diarrhea. The fruit natural yeast bread prepared by the invention has the advantages of deep and rich flavor, strong wheat flavor, long fresh-keeping period, soft texture, aging delay, high nutritional value and the like.

Description

A kind of preparation method of fruit natural yeast bread

Technical field: the invention belongs to the technical field of food processing, and relates to a method for preparing fruit natural yeast bread.

Background technology: Yeast is an indispensable biological loosening agent in bread making. Most of the bread currently on the market is fermented by instant commercial yeast powder, which cannot fully present the richness and aroma of the bread, is prone to aging and mildew, and has a short shelf life, so it is often necessary to add bread improvers to improve. Bread improvers often contain artificial additives that are harmful to the human body, and long-term intake will damage human health.

In recent years, as a healthy and safe food, natural yeast bread has been loved by consumers. Natural yeast is a natural starter cultured by using various microorganisms in grains, fruits, fermented yogurt or hops. Natural yeast has the effect of improving flavor and texture, can replace improvers, and reduce the cost of bread production. Natural yeast bread not only has a strong wheat flavor, but also has multiple flavor layers, good texture, can maintain a soft taste for a long time, and has high nutritional value.

Summary of the invention: The purpose of this invention is to provide a method for preparing fruit natural yeast bread. The natural yeast bread prepared by this method has the advantages of rich flavor, high nutritional value, and long shelf life.

The technical scheme of the present invention: cut the fruit into pieces, mix with cold boiled water and granulated sugar to prepare fruit natural yeast liquid, filter and seed with refined flour to obtain fruit natural yeast, mix fruit natural yeast with high-gluten flour, sugar, salt, milk, Water and butter are mixed and stirred to form bread dough, which is fermented, shaped, proofed and baked to obtain fruit natural yeast bread.

(1) Fruit natural yeast liquid culture: put the raw materials into a sterilized airtight glass jar according to the ratio (fruit: water: sugar = 10:25:2), mix them, place them at a temperature of 18-23°C, and a relative humidity of 50-60°C % ferment for 5 to 9 days until a large number of bubbles appear accompanied by wine aroma, filter with gauze to obtain the fruit natural yeast liquid;

(2) Seeding: Sow the natural yeast liquid with refined flour for three times to obtain fruit natural yeast. First, mix the fruit natural yeast liquid and flour in a ratio of 1:1 on the first day, at a temperature of 18-23 ° C and a relative humidity. Place it at 50-60% for 24 hours; the next day, mix the fruit natural yeast puree from the previous day with flour and cold boiled water in a ratio of 1:1:1, and place it at a temperature of 18-23°C and a relative humidity of 50-60%. 24 hours; on the third day, mix the fruit natural yeast puree of the second day with flour and cold boiled water in a ratio of 1:1:1, and place it at a temperature of 18-23°C and a relative humidity of 50-60% for 6 hours, and a large number of bubbles will appear , and have a special smell of yeast, then the planting is successful, and the fruit natural yeast is obtained;

(3) Bread dough production: Take 24-25 parts of high-gluten flour, 11.5-12.5 parts of fruit natural yeast, 1.3-1.5 parts of milk, 1-1.2 parts of organic sugar, 0.3-0.5 parts of salt, 0.9-1 part of butter, 11-12.5 parts of water are mixed and stirred to form a dough at 23-24°C, fermented at a room temperature of 18-20°C and a relative humidity of 50-60% to 2-2.5 times the original volume to obtain bread dough;

(4) Shaping: Divide the bread dough and shape it;

(5) Proofing: Proofing the shaped dough at a temperature of 37-38°C and a relative humidity of 74-76%, until it is more than twice the original volume;

(6) Baking: Put the proofed dough into an oven and bake in a conventional way to obtain fruit natural yeast bread.

The invention has the advantages of using fruit to ferment and cultivate natural yeast, which is pure and natural without addition. In the present invention, any one of various fruits such as raisins, pears, strawberries, longan, apples, navel oranges, and tomatoes is selected, and sugar is added as the nutrient component of microorganisms. The natural yeast made of fruit is used to ensure that the microorganisms are kept at the highest active state by means of continuous feeding. The fruit natural yeast prepared by the invention has good activity, rich flavor and long storage period. The fruit natural yeast bread prepared by the invention has unique flavor, strong wheat flavor, can maintain soft taste for a long time, prolongs fresh-keeping period, contains various vitamins, amino acids and minerals required by human body, and has high nutritional value.

detailed description

Example 1

(1) Cultivation of fruit natural yeast liquid: put 20 parts of raisins into a sterilized airtight tank, add 50 parts of cold boiled water and 4 parts of sugar, stir evenly, and place it in a sealed place at 18-23°C, with a relative humidity of 50-60%. , Fermented for 8 days, open the bottle cap once a day, stir with sterilized chopsticks, wait until a large number of bubbles appear and emit wine aroma, filter with gauze to obtain fruit natural yeast liquid.

(2) Seeding of fruit natural yeast: the first day: take 30 parts of fruit natural yeast liquid and mix with 30 parts of flour, place it at a temperature of 18-23°C and a relative humidity of 50-60% for 24 hours; second day: take Leave 30 parts of the fruit natural yeast puree from the previous day, mix it with 30 parts of cold boiled water and 30 parts of flour, and place it at a temperature of 18-23°C and a relative humidity of 50-60% for 24 hours; the third day: take the next day's Leave 30 parts of fruit natural yeast puree, mix it with 30 parts of cold boiled water and 30 parts of flour, place it at a temperature of 18-23°C and a relative humidity of 50-60% for 6 hours, a large number of bubbles and a special smell of yeast fermentation will appear, and the fruit natural yeast.

(3) Bread dough production: Take 25 parts of high-gluten flour, 12.5 parts of fruit natural yeast, 1.5 parts of milk, 1.2 parts of organic sugar, 0.5 parts of salt, 1 part of butter, and 11 parts of water, mix and stir to form a dough at 23-24 °C , at a temperature of 18-20°C and a relative humidity of 50-60%, ferment to 2-2.5 times the original volume to obtain bread dough;

(4) Shaping: Divide the bread dough and shape it;

(5) Proofing: Proofing the shaped dough at a temperature of 37-38°C and a relative humidity of 74-76%, until it is more than twice the original volume;

(6) Baking: Put the proofed dough into an oven and bake in a conventional way to obtain fruit natural yeast bread.

Example 2

(1) Cultivation of fruit natural yeast liquid: choose organic apples to simply rinse, remove the core, cut into small pieces with skin, weigh 25 parts and put them into a sterilized sealed tank, add 62.5 parts of cold boiled water and 5 parts of sugar and stir well , sealed and placed at a temperature of 18-23°C and a relative humidity of 50-60%, fermented for 9 days, opened the bottle cap once a day, stirred with sterilized chopsticks, waited until a large number of bubbles appeared and gave off the aroma of wine, filtered with gauze to obtain fruit natural yeast liquid.

(2) Seeding of fruit natural yeast: the first day: take 40 parts of fruit natural yeast liquid and mix with 40 parts of flour, and place it at a temperature of 18-23°C and a relative humidity of 50-60% for 24 hours; the second day: take Leave 40 parts of the fruit natural yeast puree from the previous day, mix with 40 parts of cold boiled water and 40 parts of flour, and place it at a temperature of 18-23°C and a relative humidity of 50-60% for 24 hours; the third day: take the second day's Leave 40 parts of fruit natural yeast puree, mix it with 40 parts of cold boiled water and 40 parts of flour, place it at a temperature of 18-23°C and a relative humidity of 50-60% for 6 hours, a large number of bubbles and special smell of yeast fermentation will appear, and the fruit natural yeast.

(3) Bread dough production: Take 25 parts of high-gluten flour, 12 parts of fruit natural yeast, 1.5 parts of milk, 1.2 parts of organic sugar, 0.5 parts of salt, 1 part of butter, and 11.5 parts of water, mix and stir to form a dough at 23-24 °C , at a temperature of 18-20°C and a relative humidity of 50-60%, ferment to 2-2.5 times the original volume to obtain bread dough;

(4) Shaping: Divide the bread dough and shape it;

(5) Proofing: Proofing the shaped dough at a temperature of 37-38°C and a relative humidity of 74-76%, until it is more than twice the original volume;

(6) Baking: Put the proofed dough into an oven and bake in a conventional way to obtain fruit natural yeast bread.

Claims (6)

1. a fruit unartificial yeast bread preparation method, it is characterized in that: by fruit stripping and slicing, it is mixed with fruit unartificial yeast liquid with cold water and Saccharum Sinensis Roxb., kind is played with refining flour after filtration, obtain fruit unartificial yeast, fruit unartificial yeast and high-gluten flour, sugar, salt, milk, water and butter being mixed into bread dough, fermented, integer, proofs and bake and obtain fruit unartificial yeast bread, concrete technology is as follows:

(1) fruit unartificial yeast liquid is cultivated: by proportioning (fruit: water: Saccharum Sinensis Roxb.=10: 25: 2), raw material is put into the seal glass in-tank mixing after sterilization, it is placed in temperature 18～23 DEG C, relative humidity 50～60% bottom fermentation 5～9 days, until a large amount of bubble occurring and with wine flavour, by filtered through gauze, obtain fruit unartificial yeast liquid；

(2) playing kind: the refining flour of unartificial yeast liquid is risen for three times kind and obtains fruit unartificial yeast, first within first day, mixed homogeneously with the ratio of 1: 1 with flour by fruit unartificial yeast liquid, temperature 18～23 DEG C, relative humidity places 24h 50～60% times；Within second day, being mixed homogeneously with the ratio of 1: 1: 1 with flour and cold water by the fruit unartificial yeast mud of the previous day, temperature 18～23 DEG C, relative humidity places 24h 50～60% times；Within 3rd day, the fruit unartificial yeast mud of second day being mixed homogeneously with the ratio of 1: 1: 1 with flour and cold water, temperature 18～23 DEG C, relative humidity places 6h 50～60% times, a large amount of bubble occurs, and there is yeast special odor, then play kind of a success, obtain fruit unartificial yeast；

(3) bread dough makes: take 24～25 parts of high-gluten flours, the fruit unartificial yeast of 11.5～12.5 parts, 1.3～1.5 portions of milk, 1～1.2 portion of organic Saccharum Sinensis Roxb., 0.3～0.5 portion of salt, 0.9～1 part of butter, 11～12.5 parts of water are mixed into the dough of 23～24 DEG C, the room temperature of 18～20 DEG C, namely the relative humidity bottom fermentation of 50～60% to 2～2.5 times of original volume obtain bread dough；

(4) integer: by bread dough segmentation integer；

(5) proof: by the dough after integer temperature 37～38 DEG C, relative humidity proofs for 74～76% times, proofs more than 2 times to original volume；

(6) bake: the dough after proofing is put into baking box and bakes and obtain fruit unartificial yeast bread according to a conventional method。

2. fruit unartificial yeast bread preparation method according to claim 1, is characterized in that: in described fruit unartificial yeast liquid incubation step, utilize fruit fermentation culture unartificial yeast, pure natural without interpolation, health-nutrition, easy and simple to handle, with low cost。

3. fruit unartificial yeast bread preparation method according to claim 1, it is characterized in that: described fruit unartificial yeast utilizes feeds continuously the most high activity keeping microorganism, leave a certain amount of fruit unartificial yeast every day, feed continuously with the flour of equivalent and cold water, get product。

4. fruit unartificial yeast bread preparation method according to claim 1, is characterized in that: described fruit selects any one in dried Fructus Vitis viniferae, pears, Fructus Fragariae Ananssae, Arillus Longan, Fructus Mali pumilae, Citrus sinensis Osbeck and Fructus Lycopersici esculenti。

5. fruit unartificial yeast bread preparation method according to claim 1, it is characterized in that: in described bread dough making step, by 24～25 parts of high-gluten flours, 11.5 the fruit unartificial yeast of～12.5 parts, 1.3～1.5 portions of milk, 10～1.2 portions of organic Saccharum Sinensis Roxb., 0.3～0.5 portion of salt, 11～12.5 parts of water elder generation low rate mixings are agglomerating, transfer quick whipping dough again to smooth to dough, it is subsequently adding 0.9～1 part of butter to stir evenly at a slow speed, finally transfer to and quickly beating to transparent membrane can be formed, obtain final dough。

6. fruit unartificial yeast bread preparation method according to claim 1, it is characterized in that: fruit unartificial yeast Bread Wheat fragrance is strong, the long period keeping tender mouth feel, freshness date extends, containing the vitamin of multiple needed by human body, aminoacid and mineral, it is of high nutritive value。