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CN-121986815-A - Coix seed soft European manufacturing method

CN121986815ACN 121986815 ACN121986815 ACN 121986815ACN-121986815-A

Abstract

The invention discloses a coix seed soft European manufacturing method, which relates to the technical field of food production and comprises the steps of S1, preparing materials, wherein the materials comprise 200-400g of high-gluten flour, 10-50g of low-gluten flour, 10-20g of fine granulated sugar, 1-3g of salt, 1-3g of dry yeast, 180-200ml of milk, 1-20g of butter, 10-20g of coix seed powder, 100-200ml of milk and 1-80g of Kashida powder, S2, pouring the milk into a small pot, adding fine granulated sugar, the coix seed powder and Kashida powder, stirring until no particles exist, heating with small fire, stirring until thick paste is obtained while boiling, adding Huang Youban after fire, and cooling for standby. The invention is characterized in that on the food material, the high gluten flour is matched with the coix seed powder, the nutrition is balanced, the coix seed flour is rich in dietary fiber and mineral substances, the low sugar and low fat are suitable for healthy diet requirements, the diet therapy effect of the coix seed is also embodied, the manufacturing process is scientific, the cook machine kneads dough to ensure that gluten is fully formed, the flour is fermented in stages to make the taste fluffy, the stuffing is manufactured and locked, the nutrition is accurately ensured, the quality is stable, the finished product has rich taste, and the stuffing is crisp outside and soft inside and is fine.

Inventors

  • WEN JINYING
  • ZHOU BINBIN
  • ZHAO DEHONG

Assignees

  • 广西傲楚健康管理咨询有限公司

Dates

Publication Date
20260508
Application Date
20250912

Claims (10)

  1. 1. The manufacturing method of the coix seed soft europe is characterized by comprising the following steps of: s1, preparing materials, wherein the materials comprise 200-400g of high-gluten flour, 10-50g of low-gluten flour, 10-20g of fine granulated sugar, 1-3g of salt, 1-3g of dry yeast, 180-200ml of milk, 1-20g of butter, 10-20g of coix seed powder, 100-200ml of milk and 1-80g of Kashida powder; S2, pouring milk into a small pot, adding the fine granulated sugar, the coix seed powder and the Kashida powder, stirring until no particles exist, heating with small fire, stirring to thick paste while boiling, adding Huang Youban after turning off the fire, obtaining stuffing, and cooling for later use; S3, kneading dough, except butter, putting all dough materials into a chef machine, kneading until the dough materials are primarily agglomerated, adding butter, kneading until a thin elastic film can be pulled out, covering the dough film, placing a warm place for fermentation until the temperature is 2 times greater, monitoring the volume change in the dough fermentation process in real time based on a sensor, recording a volume expansion curve, and feeding back the fermentation degree; S4, shaping and secondary fermentation, namely exhausting the fermented dough, dividing the dough into 5 equal parts, rolling a round cover film for 15 minutes, taking the dough to roll into an oval shape, putting cooled stuffing in the middle, pinching and closing the edges, finishing the dough into a triangle, putting the triangle into a baking tray, spraying water on the surface, and putting a warm place for secondary fermentation to be 1.5 times as large as the fermentation time of 30 minutes; S5, baking, namely preheating the oven to 180 ℃, marking 1-2 knife marks on the surface of the fermented dough, scattering dry powder, placing the dough into a middle layer for baking for 13-15 minutes until the surface is golden, and taking out to obtain coix seed soft europe.
  2. 2. The coix seed soft European manufacturing method according to claim 1, wherein the specific materials in the S1 step are 250g of high gluten flour, 50g of low gluten flour, 20g of fine granulated sugar, 3g of salt, 3g of dry yeast, 180ml of milk, 20g of butter, 20g of coix seed powder, 200ml of milk and 80g of Kashida powder.
  3. 3. The method for making coix seed soft europe according to claim 1, wherein the specific steps in the step S2 are as follows: preparing milk, fine granulated sugar, coix seed powder, kashida powder and butter; placing the small pot on an operation table top, pouring all milk, sequentially adding the fine granulated sugar, the coix seed powder and the Kashida powder, and pouring in batches; Stirring with a silica gel scraper to fuse the materials, stirring until no obvious particles exist in the mixture, and presenting a smooth liquid state; placing the small pot on a stove, heating with small fire, and continuously stirring during the heating process; Immediately turning off fire after the thick paste is reached, adding softened butter into a pot, stirring with a silica gel scraper by utilizing residual temperature to enable the butter to be melted and fully mixed with stuffing; Taking out the prepared stuffing from the pot, pouring the stuffing into a clean container, and naturally cooling the container at room temperature for standby.
  4. 4. The method for making the coix seed soft Europe according to claim 3, wherein the gear of low-fire heating is 1-2, and the heating time is 5-8 minutes based on slight smoking of the bottom of the pan and no bubbling of the edge of the material; the stirring frequency is 1-2 times per second, the stuffing drops in a strip shape when the silica gel scraper is lifted, the residual stuffing on the scraper can form grains and cannot disappear rapidly, the room temperature is 25 ℃, and the standing time is 30-40 minutes.
  5. 5. The method for making coix seed soft europe according to claim 1, characterized in that in the step S3, a chef machine firstly uses 1 grade to stir for 2 minutes and then rotates 3 grade to knead for 5 minutes, the fermentation environment temperature is 28-32 ℃, the environment humidity is 70% -80%, and the fermentation container is a glass bowl.
  6. 6. The method for preparing coix seed soft europe according to claim 1, wherein the specific step of feeding back the fermentation degree in the step S3 is as follows: Selecting a laser displacement sensor for data acquisition, wherein the laser sensor is vertically arranged right above a fermentation container, the distance between a transmitting end and the surface of dough is kept at 30-50cm, and the sensor performs environmental calibration in advance to eliminate light refraction interference factors caused by container edge shadows and temperature changes; the sensor collects the original data at the frequency of 10-30 seconds/time, and converts the data into volume parameters through a connected control system, wherein the calculation formula is that the initial distance-real-time distance = dough height change, and the volume is calculated by combining the bottom area of the container; Recording a volume expansion curve in the data, comparing characteristic points in the curve as quantization indexes of fermentation degree with a preset standard curve, and if the inflection point is delayed for more than 30 minutes, the problems of insufficient yeast consumption and too low temperature exist at the time point when the logarithmic growth phase starts, and if the inflection point is advanced within 30 minutes, the conditions of excessive yeast and too high temperature exist at the time point.
  7. 7. The method of claim 6, wherein the comparison is performed by calculating a difference value, and feeding back the current fermentation state, wherein the system determines that the fermentation is insufficient when the actual volume is 10% or more below a standard curve, determines that the fermentation is too fast when the actual volume is 10% or more above the standard curve, and triggers a prompt when the volume reaches 2V0 and the slope of the curve approaches 0, prompting an operator to terminate the fermentation, and wherein the dough is in an optimal state.
  8. 8. The method of claim 1, wherein the rolling in step S4 is performed by lightly pressing the dough through the palm center, and the dough is circled clockwise and anticlockwise, and the dough is formed into a round shape by using the friction force of the table top.
  9. 9. The method for preparing coix seed soft europe according to claim 1, characterized in that the fermentation in the step S4 is carried out at an ambient temperature of 25-28 ℃ for 15 minutes, and the dough is covered by a preservative film during fermentation.
  10. 10. The method for producing coix seed soft Europe according to claim 1, wherein in the step S5, the depth of the cutter mark is 0.5-0.8cm, and the cutter mark is cut into the surface of the dough at an angle of 45 degrees.

Description

Coix seed soft European manufacturing method Technical Field The invention relates to the technical field of food production, in particular to a coix seed soft European manufacturing method. Background With the popularization of healthy diet concepts, consumer demands for baked foods are gradually changed from pure taste pursuits to nutrition balance and functionalization combination. Soft European bread is widely favored in the market as a class between traditional European bread and Japanese sweet bread due to its soft outer skin, fine internal texture and relatively low sugar content. However, the existing methods for making soft European bread still have the following limitations: From the aspect of food material collocation, the traditional soft European bread mostly uses wheat flour as a main material, and the auxiliary materials mostly comprise nuts, dried fruits and the like, so that the application of the functional food material is less. Coix seed is used as a food material with homology of medicine and food, is rich in dietary fibers, amino acids and various mineral substances, has the health care effects of strengthening spleen, promoting diuresis, clearing heat and expelling pus, but is thick in taste and difficult to sufficiently blend with dough, is mostly limited to powder addition, and often causes dry and hard bread texture and inconsistent flavor due to improper addition proportion. In the aspect of making stuffing, the stuffing of the existing soft European bread mainly comprises cream and jam, has the problem of high sugar and high fat, and does not accord with the healthy diet trend. The stuffing added with the cereal flour is easy to have the problems of heavy granular feel, poor fluidity or low combination degree with dough due to lack of scientific boiling parameter control, and the eating experience is affected. Dough fermentation and shaping processes are key links in determining the quality of soft European bread. The traditional fermentation process depends on artificial experience to judge, so that the fermentation degree is difficult to accurately control, and the bread is small in size and compact in taste due to insufficient fermentation, or the flavor is sour and the tissue is rough due to excessive fermentation. Meanwhile, in the shaping stage, the problems of necking and cracking, deformation after secondary fermentation and the like are easy to occur due to insufficient matching degree of the gluten strength of the dough and the characteristics of stuffing, and the consistency of the appearance of the product is affected. Disclosure of Invention In order to solve the technical problems, the method for manufacturing coix seed soft europe is provided. In order to achieve the purpose, the technical scheme adopted by the invention is that the coix seed soft European manufacturing method comprises the following manufacturing steps: s1, preparing materials, wherein the materials comprise 200-400g of high-gluten flour, 10-50g of low-gluten flour, 10-20g of fine granulated sugar, 1-3g of salt, 1-3g of dry yeast, 180-200ml of milk, 1-20g of butter, 10-20g of coix seed powder, 100-200ml of milk and 1-80g of Kashida powder; S2, pouring milk into a small pot, adding the fine granulated sugar, the coix seed powder and the Kashida powder, stirring until no particles exist, heating with small fire, stirring to thick paste while boiling, adding Huang Youban after turning off the fire, obtaining stuffing, and cooling for later use; S3, kneading dough, except butter, putting all dough materials into a chef machine, kneading until the dough materials are primarily agglomerated, adding butter, kneading until a thin elastic film can be pulled out, covering the dough film, placing a warm place for fermentation until the temperature is 2 times greater, monitoring the volume change in the dough fermentation process in real time based on a sensor, recording a volume expansion curve, and feeding back the fermentation degree; S4, shaping and secondary fermentation, namely exhausting the fermented dough, dividing the dough into 5 equal parts, rolling a round cover film for 15 minutes, taking the dough to roll into an oval shape, putting cooled stuffing in the middle, pinching and closing the edges, finishing the dough into a triangle, putting the triangle into a baking tray, spraying water on the surface, and putting a warm place for secondary fermentation to be 1.5 times as large as the fermentation time of 30 minutes; S5, baking, namely preheating the oven to 180 ℃, marking 1-2 knife marks on the surface of the fermented dough, scattering dry powder, placing the dough into a middle layer for baking for 13-15 minutes until the surface is golden, and taking out to obtain coix seed soft europe. Preferably, the specific materials in the step S1 are 250g of high gluten flour, 50g of low gluten flour, 20g of fine granulated sugar, 3g of salt, 3g of dry yeast, 180ml of milk, 20g of butter, 20g of coix s