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CN-121986840-A - Bread containing puer tea extract and preparation method thereof

CN121986840ACN 121986840 ACN121986840 ACN 121986840ACN-121986840-A

Abstract

The invention relates to a bread containing puer tea extract and a preparation method thereof, wherein the bread comprises the following components, by weight, 250 parts of high gluten flour, 150-170 parts of water, 30 parts of white granulated sugar, 20 parts of corn oil, 3 parts of yeast powder, 2 parts of edible salt and 0.625-1.875 parts of puer tea extract. According to the bread containing the puer tea extract, disclosed by the invention, a middle-seed method is adopted, when the addition amount of the puer tea extract is 0.25-0.75% (by weight), a higher score is obtained in sensory evaluation of bread volume, bread appearance, bread core color, bread core texture and the like, the specific volume of the bread is larger, and the addition of a proper amount of puer tea extract has a better antibacterial effect, so that the shelf life of the bread is prolonged.

Inventors

  • LI LIWEI
  • TAN XU
  • YUE YAJUN
  • XU YONGQUAN
  • LU NIANDONG
  • WU NAIFENG

Assignees

  • 云南天士力帝泊洱生物茶集团有限公司

Dates

Publication Date
20260508
Application Date
20241104

Claims (8)

  1. 1. The bread containing the puer tea extract is characterized by comprising the following components, by weight, 250 parts of high-gluten flour, 150-170 parts of water, 30 parts of white granulated sugar, 20 parts of corn oil, 3 parts of yeast powder, 2 parts of edible salt and 0.625-1.875 parts of puer tea extract.
  2. 2. The bread containing puer tea extract according to claim 1, wherein the puer tea extract is prepared by the steps of collecting puer tea, pouring groups, carrying out countercurrent circulation extraction, wherein each group consists of 2-5 cans, filtering the extracting solution, concentrating the filtrate to tea leaves/weight, wherein the concentration solution/volume=1:2-1:10, standing the concentration solution, filtering, concentrating the filtrate to a specific gravity of 1.01-1.4, and drying the concentrated paste.
  3. 3. The bread containing puer tea extract according to claim 1, wherein the high gluten flour has a protein content of 12.2% or more and a wet gluten content of 30.0% or more.
  4. 4. The method for preparing the bread containing the puer tea extract, which is disclosed in claim 1, is characterized by comprising the steps of preparing dough and main dough, wherein the dough comprises the following components, by weight, 175 parts of high gluten flour, 105 parts of water and 2 parts of yeast powder, and the main dough comprises 75 parts of high gluten flour, 45-65 parts of water, 30 parts of white granulated sugar, 20 parts of corn oil, 1 part of yeast powder, 2 parts of edible salt and 0.625-1.875 parts of puer tea extract.
  5. 5. The method for preparing bread containing Pu' er tea extract as claimed in claim 4, wherein, Step A, uniformly mixing the raw materials required by dough planting, kneading into a dough, proofing for 5 minutes, kneading the dough to be smooth, and fermenting; Step B, uniformly mixing the raw materials required by the main dough and the medium dough, kneading to form a thick film, and cutting and relaxing the dough for 20min; rolling the dough, exhausting, shaping and continuously relaxing; Step D, secondary integer post-fermentation; And E, baking at the temperature of 170-190 ℃, and finally cooling to room temperature to obtain the puer tea bread.
  6. 6. The method for preparing bread containing puer tea extract according to claim 4, wherein the fermentation in the step A comprises room temperature fermentation and low temperature refrigeration fermentation, wherein the room temperature is 25-30 ℃.
  7. 7. The method for preparing bread containing puer tea extract according to claim 4, wherein the low-temperature cold-storage fermentation in the step A comprises the step of putting dough into 4 ℃ for cold-storage fermentation for 4-12 hours.
  8. 8. The method for preparing bread containing puer tea extract according to claim 4, wherein the secondary fermentation condition in the step D is that the temperature is 28-35 ℃ and the humidity is 70-90%, and the fermentation is performed for 0.5-1.5 h.

Description

Bread containing puer tea extract and preparation method thereof Technical Field The invention belongs to the field of foods, and particularly relates to bread containing puer tea extracts and a preparation method thereof. Technical Field Among the conventional diets for people, bread is the most popular staple food because of its high nutritive value, low price and convenient eating, and can rapidly supply energy to the human body after digestion, as well as nutrients such as carbohydrates, proteins, dietary fibers, multiple vitamins and minerals. Along with the improvement of living standard, the increase of psychological pressure and the pollution of living environment, the incidence rate of metabolic diseases such as obesity, hyperlipidemia, diabetes and the like is greatly increased, however, the bread is taken as a sugar-containing and oil-containing food and is not suitable for being taken as staple food for people suffering from obesity, hyperlipidemia and diabetes. Bread is popular as a convenient food and is known to be rich in nutrition, soft and digestible, but has a short shelf life due to the fact that bread is prone to aging or rancidity and deterioration. The bread has the advantages of deteriorated taste, hard tissue, easy slag removal, disappearing fragrance, rough taste, difficult swallowing, and reduced digestion and absorption rate, especially as wet leather. Commercially available bread often has various artificial additives, including enzyme preparations, emulsifiers, antioxidants, preservatives, etc., added to improve the mouthfeel and extend shelf life of the bread. Various methods have been developed to maximize the delay of bread staling. The addition of antioxidant substances to bread can give the bread a certain antioxidant property, and can delay bread aging and prolong shelf life. However, the antioxidant activity of the common natural antioxidant active substances in the bread baking process at high temperature is often not guaranteed, and the addition of the common natural antioxidant active substances to flour often affects the rheological property of the dough, so that the formation of a gluten network structure is possibly promoted, the formation of the gluten network structure is possibly blocked, and the problems of small specific volume, rough taste, dry and hard texture, lack of elasticity and the like of the bread are caused. Therefore, there is a need for an unmanned additive which has the functions of scavenging free radicals and inhibiting blood sugar rise, can obviously reduce the serum total cholesterol, triglyceride and low-density lipoprotein cholesterol content of hyperlipidemia, can prevent bread aging, and can prolong the shelf life of bread. Disclosure of Invention In order to solve the problems in the prior art, a certain amount of puer tea extract is added into the bread, and an optimized preparation process is used, so that the taste and the texture of the bread can be improved, the ageing of the bread can be delayed, and the shelf life of the bread can be prolonged. The technical scheme of the invention is as follows. A bread containing puer tea extract comprises the following components, by weight, 250 parts of high-gluten flour, 150-170 parts of water, 30 parts of white granulated sugar, 20 parts of corn oil, 3 parts of yeast powder, 2 parts of edible salt and 0.625-1.875 parts of puer tea extract raw materials. The bread containing the puer tea extract comprises puer tea, namely tea extract, and is prepared by taking puer tea, filling groups, carrying out countercurrent circulation extraction, wherein each group consists of 2-5 tanks, boiling and decocting for 3-8 times, adding water for 3-10 times each time, extracting for 0.5-1.5 hours each time, allowing first extracting solution in each tank to enter a liquid storage tank, allowing subsequent extracting solution in each tank to sequentially serve as an extracting solvent of the next tank, adding new raw materials into the extracting tank after completion of the extraction, circulating, starting new extraction, filtering the extracting solution by 40-300 meshes, concentrating filtrate until the concentration liquid/weight is 1:2-1:10, standing the concentrated solution at 4-7 ℃ for 8-16 hours, filtering supernatant by using a pulp board or filter paper or filter element, concentrating the filtrate until the specific gravity is 1.01-1.4 (55-65 ℃), and drying the concentrated paste. The puer tea extract is preferably prepared by the following steps: The method comprises the steps of taking puer tea, filling groups, carrying out countercurrent circulation extraction, wherein each group consists of 3-4 tanks, boiling and decocting for 3-5 times, adding water 5-10 times each time, extracting for 0.5-1.5h each time, allowing first extracting solution of each tank to enter a liquid storage tank, allowing subsequent extracting solution of each tank to sequentially serve as an extracting solvent of the ne