CN114868784A

CN114868784A - Toast and processing method thereof

Info

Publication number: CN114868784A
Application number: CN202111576393.7A
Authority: CN
Inventors: 邹春烈; 张诗孟; 罗川
Original assignee: Dongguan Guanglong Food Co ltd
Current assignee: Dongguan Guanglong Food Co ltd
Priority date: 2021-12-20
Filing date: 2021-12-20
Publication date: 2022-08-09

Abstract

The toast raw materials comprise a sweetening agent, milk powder, salt, shortening, an additive, an emulsifier, whole egg liquid, ice cubes, animal and plant mixed cream, high-gluten flour, hulless oat flour, potato flour, nano soybean cellulose and flaky sweet cream; the additive comprises yeast, lactococcus lactis and fungal amylase, and the weight ratio of the yeast to the lactococcus lactis to the fungal amylase is 1: (1.5-2.5): (0.2-0.4). According to the toast sauce, toast raw materials comprise hulless oat powder, potato powder and nano soybean cellulose powder, so that various dietary fibers are added, and the content of the dietary fibers is improved; the additive comprises yeast, lactococcus lactis and fungal amylase, and the three components are cooperated with each other to improve fermentation performance, increase softness, slow hardening and aging of toast, and help to maintain good taste of toast.

Description

Toast and processing method thereof

Technical Field

The application relates to the field of food, in particular to toast and a processing method thereof.

Background

Toast is a transliteration of English toast, is actually a tin-type bread made by baking tin with or without a rectangular cover, is a common food, and is very concerned and loved because of delicious eating and convenient acquisition.

However, the toast is prepared from high gluten powder which has low dietary fiber content, and the proper intake of the dietary fiber is beneficial to promoting the gastrointestinal peristalsis and benefiting the body health; the whole-wheat toast is coarse, has poor taste and becomes hard after long-term storage.

Disclosure of Invention

The application provides toast and a preparation method thereof, aiming at keeping good mouthfeel of the toast and solving the problem of low content of toast dietary fiber.

In a first aspect, the present application provides a toast, which adopts the following technical scheme:

toast comprises the following raw materials in parts by weight: 100-140 parts of sweetener, 18-22 parts of milk powder, 3-7 parts of salt, 60-100 parts of shortening, 22-28 parts of additive, 4-8 parts of emulsifier, 60-100 parts of whole egg liquid, 80-120 parts of ice cubes, 80-120 parts of animal and plant mixed cream, 280-320 parts of high gluten flour, 80-120 parts of hulless oat flour, 40-60 parts of potato whole flour, 30-50 parts of nano soybean cellulose and 210 parts of flaky sweet cream 140-one;

the additive comprises yeast, lactococcus lactis and fungal amylase, and the weight ratio of the yeast to the lactococcus lactis to the fungal amylase is 1: (1.5-2.5): (0.2-0.4).

By adopting the technical scheme, the additive comprises yeast, lactococcus lactis and fungal amylase, the yeast can generate carbon dioxide in the toast preparation process, and the carbon dioxide is remained in reticular tissues due to the formation of the reticular tissues of the toast, so that the toast is loose, porous and large in volume; meanwhile, the yeast can also play a role in improving the expansion of gluten; lactococcus lactis can be fermented by glucose, fructose and maltose, lactic acid bacteria are fermented to generate lactic acid under an anaerobic condition, and yeast is fermented to generate alcohol, so that the yeast can provide necessary growth factors for the growth of the lactic acid bacteria, and the combination of the lactic acid bacteria and the yeast can improve the fermentation performance of toast and increase the softness of the toast; the fungal amylase generates reducing sugar in the fermentation process, so that the metabolic activity of yeast is increased, dough in the preparation process of the toast is softened, the taste of the toast is improved, and the hardening and ageing of the toast are slowed down.

The naked oats powder is prepared from naked oats, contains various nutrient elements required by human bodies, such as calcium, phosphorus, iron, riboflavin and the like, and also contains linolenic acid and dietary fiber, so that the naked oats powder has an obvious effect on the metabolism of the human bodies; the potato whole powder has the protein content of 6-12g/100g, contains tryptophan and leucine which are necessary for human bodies, has the average necessary amino acid content which accounts for more than forty percent of the total amino acid content and is higher than 36 percent of the essential amino acid composition mode recommended by WHO/FAO, is close to the standard egg protein, has high nutritional ingredients and water holding rate lower than that of high gluten powder, ensures that toast added with the potato whole powder has higher elasticity and contains higher dietary fibers; the grain size of the nano soybean cellulose is smaller than that of the naked oat powder and that of the whole potato powder, the nano soybean fibers penetrate into the naked oat powder and the whole potato powder in the dough kneading process, the naked oat powder, the potato powder and the nano soybean cellulose powder with different grain sizes are fully mixed in the multiple dough pressing process, and when the soybean cellulose is fermented, the nano soybean cellulose, the potato powder and the naked oat powder form a net structure combining the three, so that a mixture which is loose and crosslinked is formed, rough taste is reduced, and toast taste is further improved.

The ice cubes are added into the raw materials, the temperature of the raw materials is favorably reduced, the ice cubes become water after absorbing heat, the high-gluten flour, the sweetening agent and the salt are gradually dissolved, the fermentation progress can be slowed down, the fermentation stability is ensured, the formed dough is promoted to have better toughness and stability, and the prepared toast is better in taste.

Preferably, the emulsifier is at least one of sucrose ester, diacetyl tartaric acid ester of glycerol or sodium lactate.

Further, the emulsifier is preferably sucrose ester.

By adopting the technical scheme, the sucrose ester can react with protein and starch in the raw materials, so that the water absorption of dough is improved, the volume of toast is increased, the softness of toast after baking is kept, the toast cavity can be uniform, and the ageing of toast is delayed; the diacetyl tartaric acid glyceride can interact with starch to form a compound, and the formed compound can inhibit the aging of bread and keep the soft taste of the bread; the sodium lactate can promote the formation of gluten network and increase the soft texture and fine structure of dough. In the formula system of the application, one or more of sucrose ester, diacetyl tartaric acid glyceride or sodium lactate are selected as the emulsifier, so that the emulsification requirement and effect of the application can be achieved, and the quality requirement of the toast of the application is met.

Preferably, the sweetener is at least one of white granulated sugar, stevioside, maltose or fructose.

Further, the sweetener is preferably stevioside.

By adopting the technical scheme, the stevioside is a pure natural sweetener, has the relative sweetness which is 200 times that of the refined granulated sugar, and has the characteristics of high sweetness, low calorie, safety, stability and the like; white sugar, maltose and fructose all add to the sweet taste of toast. One or more of white sugar, stevioside, maltose or fructose can be selected as the sweetening agent in the formula system, the requirement and the effect of the sweet taste of the toast can be achieved, and the requirement of the sweet taste of the toast can be met.

In a second aspect, the present application provides a method for processing toast, which adopts the following technical scheme:

a toast processing method comprises the following operation steps:

s1, uniformly mixing a sweetening agent, milk powder, salt, shortening, an additive, an emulsifier sucrose ester, whole egg liquid, ice cubes, animal and plant mixed cream, high gluten flour, hulless oat flour, potato whole flour and nano soybean cellulose, and kneading dough to obtain toast dough;

s2, first pressing: extruding the toast dough prepared in the step S1 into dough sheets, and then adding flaky sweet cream into the dough sheets to obtain semi-finished products of first dough pressing;

s3, pressing the noodles for multiple times: performing a plurality of dough pressing procedures on the semi-finished product prepared in the step S2 to obtain a semi-finished product;

and (5) sequentially cutting, fermenting, baking and slicing the semi-finished product prepared in the step (S3) to obtain the toast.

By adopting the technical scheme, the dough pressing operation is performed for multiple times, so that the sweet cream in the sheet shape is favorably mixed with the dough, and the toast is more fluffy, soft and delicious.

Preferably, the semi-finished product of the first dough pressing prepared in the step S2 is frozen before the operation of the step S3, and the freezing condition is-20 to-10 ℃ for 10 to 20 min.

By adopting the technical scheme, freezing is beneficial to forming ice crystals of the noodles and the flaky sweet cream, and the noodles and the flaky sweet cream are easy to break when extruded, so that the raw materials are easy to recombine and mix; then, a plurality of dough pressing processes are combined, so that the fusion between the dough and the flaky sweet cream is facilitated; freezing and pressing the noodles for many times are combined, the mixing of the noodles and the flaky sweet cream is synergistically promoted, the multi-layer and fluffy toast is formed, the production efficiency is improved, and the mouthfeel of the toast is improved.

Preferably, the step of coating a preservative solution is added after the slicing operation: coating preservative solution on the surface of sliced toast, wherein the coating amount of the preservative solution is 0.1-0.3mL/cm ² 。

By adopting the technical scheme, the surface of the toast is coated with the layer of fresh-keeping liquid, the fresh-keeping liquid can keep the water holding capacity of the toast, the toast is not easy to harden after being stored for a long time, and the soft taste of the toast is still kept.

Preferably, the fresh-keeping liquid comprises the following raw materials in parts by weight: 30-40 parts of microcrystalline cellulose, 2-5 parts of xanthan gum, 8-12 parts of honey and 90-110 parts of water.

By adopting the technical scheme, the microcrystalline cellulose in the preservation solution is beneficial to increasing dietary fiber, and can be adhered to the surface of toast with the mixture of xanthan gum, honey and water to keep the toast soft; the yellow collagen is a water-soluble polysaccharide, can increase the water holding capacity of toast, improve the tissue structure, inhibit starch aging and prolong the storage period, and the mixing of the yellow collagen and microcrystalline cellulose is favorable for forming a more dispersed and stable fresh-keeping solution. Meanwhile, the hulless oat powder and the potato whole powder in the raw materials can be favorable for water retention, so that the toast can keep soft for a long time by cooperating with the fresh-keeping liquid on the surface of the toast.

Preferably, in the step S3, the number of times of pressing the dough into the dough is 3 or 4.

By adopting the technical scheme, when the number of times of pressing the dough for multiple times in the step S3 is 3, namely the number of times of pressing the dough for total time reaches 4, the dough is well mixed with the flaky sweet cream; when the number of times of pressing the dough in step S3 is 4, that is, when the number of times of pressing the dough reaches 5, the mixing is optimal; when the total dough pressing times are higher than 5, the change of the hardness, chewiness and sensory score of the toast is smaller than that of the total dough pressing times of 5, the cost and the processing efficiency are integrated, and the total dough pressing times are 5 times or less.

In summary, the present application includes at least one of the following beneficial technical effects:

1. according to the toast, toast raw materials comprise hulless oat powder, potato powder and nano soybean cellulose powder, so that various dietary fibers are added, and the content of the dietary fibers is increased; meanwhile, the toast raw material also comprises additives, the additives comprise yeast, lactococcus lactis and fungal amylase, and the three components are mutually cooperated to improve the fermentation performance, increase the softness, slow down the hardening and aging of the toast and be beneficial to keeping the good taste of the toast;

2. according to the toast making method, a layer of fresh-keeping liquid is coated on the surface of the toast, and microcrystalline cellulose in the fresh-keeping liquid is beneficial to increasing dietary fiber, keeping moisture of the toast and keeping the toast soft;

3. the method for preparing the toast has the advantages that the mode of combining freezing and repeated noodle pressing is adopted in the toast preparing process, the mixing of the noodles and the flaky sweet cream is synergistically promoted, the production efficiency is improved, and the toast has better taste.

Detailed Description

The present application will be described in further detail with reference to specific examples.

The raw materials in this application are all commercially available food grade products, and each raw materials source aims at making this application disclose fully, can not cause the restriction to this application raw materials and the technical scheme who constitutes by it, and is specific: yeast was selected from Angel Yeast, Inc.; lactococcus lactis and fungal amylase are purchased from Sichuan Yixuan Source Biotech limited; the high gluten flour is purchased from Sichuan sweet industry Co Ltd, and the protein content is 13.5%; the whole potato powder is purchased from Shaanxi Jinzhongchang agriculture science and technology limited; the nanometer soybean cellulose is selected from Danyang company of Miaohong nanometer fiber technology; sucrose esters were purchased from Yun bioscience, Inc. Hubei; the microcrystalline cellulose is selected from Anhui Zhonghong bioengineering Co., Ltd; xanthan gum is selected from Xiamen Shengmiuo Biotechnology Co., Ltd; the milk powder is purchased from Heilongjiang Feihe milk industry Co., Ltd, and is a love-Ben clear formula milk powder.

Preparation of the additives

Preparation example 1

The additive is prepared by the following method:

the yeast, lactococcus lactis and fungal amylase are weighed and mixed according to the mixing amount in the table 1 to obtain the additive.

Preparation examples 2 to 5

Preparation examples 2 to 5 were the same as preparation example 1 except that: the mixing amount of each component is different, and the mixing amount of each component is shown in the table 1; the rest is the same as in preparation example 1.

TABLE 1 preparation examples 1 to 5 blending amounts (unit: 100g) of respective raw materials of additives

	Preparation example 1	Preparation example 2	Preparation example 3	Preparation example 4	Preparation example 5
						Yeast	1	1	1	1	1
Lactococcus lactis	1.5	2	2.5	2	2
						Fungal amylases	0.2	0.2	0.2	0.3	0.4

Preparation of preservative liquid

Preparation example 6

The fresh-keeping liquid for the surface of toast is prepared by the following method:

mixing 100g of water and 10g of honey to obtain the fresh-keeping liquid.

Preparation example 7

The toast surface fresh-keeping liquid is prepared by the following method:

ultrasonically mixing 30g of microcrystalline cellulose with 90g of water to obtain a mixture A;

adding 2g of xanthan gum and 8g of honey into the mixture A, and heating and stirring for reaction for 10min at the temperature of 95 ℃ to obtain the preservative solution.

Preparation example 8

The toast surface fresh-keeping liquid is prepared by the following method:

ultrasonically mixing 40g of microcrystalline cellulose with 110g of water to obtain a mixture A;

adding 5g of xanthan gum and 12g of honey into the mixture A, and heating and stirring for reaction for 10min at 95 ℃ to obtain the preservative solution.

Examples

Example 1

The toast is prepared by the following steps of referring to the mixing amount of raw materials shown in Table 2:

s1, mixing the sweetening agent stevioside, the milk powder, the salt and the shortening to prepare a toast premix; adding the toast premix into the additive prepared in the preparation example 1, the emulsifier sucrose ester, the whole egg liquid, the ice cubes, the animal and plant mixed cream, the high-gluten flour, the hulless oat flour, the potato whole flour and the nano soybean cellulose, uniformly mixing, and kneading to obtain toast dough;

s2, first pressing: extruding the toast dough prepared in the step S1 into flaky dough sheets, and then adding flaky sweet cream into the dough sheets to obtain semi-finished products of first dough pressing;

s3, pressing the noodles for multiple times: stacking the semi-finished products prepared in the step S2, and performing secondary dough pressing to extrude the semi-finished products into flaky dough sheets; then, the first pressing is carried out for 12 times in a circulating reciprocating way together with the first pressing;

s4, cutting: cutting the semi-finished product prepared in the step S3 into small dough;

s5, fermentation: fermenting the small dough prepared in the step S4 at the temperature of 36 ℃ and the humidity of 78%;

s6, baking: baking the semi-finished product prepared in the step S5 at 185 ℃ for 40min, and cooling;

s7, slicing: and (5) slicing the semi-finished product prepared in the step S6 to obtain the toast.

TABLE 2 mixing amounts (unit: 10g) of each raw material of toasts in examples 1 to 4

	Examples 1 to 2	Example 3	Example 4
				Sweetening agent	100	120	140
Milk powder	18	20	22
				Salt (salt)	3	5	7
Shortening oil	60	80	100
				Additive agent	22	25	28
Emulsifier	4	6	8
				Whole egg liquid	60	80	100
Ice cube	80	100	120
				Animal and plant mixed cream	80	100	120
High-gluten flour	280	300	320
				Hulless oat powder	80	100	120
Potato whole flour	40	50	60
				Nano soybean cellulose	30	40	50
Flaky sweet cream	140	175	210

Example 2

The toast of example 2 is the same as the raw material and the mixing amount of example 1, except that: freezing the semi-finished product of the first dough pressing prepared in the step S2 for 10min at-20 ℃ before the step S3; step S3, pressing for a plurality of times, and pressing for a total of 4 times together with the first pressing of step S2; the rest is the same as in example 1.

Examples 3 to 4

The toasts of examples 3-4 were prepared exactly as in example 2, with the following differences: the mixing amount of each raw material is different, and the mixing amount is shown in table 2; the rest is the same as in example 2.

Example 5

The toast of the example 5 is the same as the toast of the example 3 in terms of raw materials and mixing amount, and the difference is that: freezing at-10 deg.C for 20min under different freezing conditions; the rest is the same as in example 3.

Examples 6 to 7

The toasts of examples 6-7 were identical to those of example 3 in terms of raw materials and amounts, except that: in the step S3, the times of pressing the dough for multiple times are respectively 4 and 5, namely, the dough is pressed for 5 and 6 times together with the first pressing; the rest is the same as in example 3.

Examples 8 to 11

The toasts from examples 8 to 11 were prepared exactly as in example 6, with the following differences: the additives are the products prepared in preparation examples 2-5 in sequence; the rest is the same as example 6.

Example 12

The toast of example 12 differs from that of example 10 in that: adding a fresh-keeping liquid coating step after the slicing operation; the specific operation is as follows: coating preservative solution on the surface of sliced toast, wherein the coating amount of the preservative solution is 0.1mL/cm ² Obtaining toast coated with fresh-keeping liquid on the surface; wherein the fresh-keeping solution is prepared by preparation example 6; the rest was the same as in example 10.

Examples 13 to 14

The toasts of examples 13 to 14 differ from those of example 12 in that: respectively coating the fresh-keeping liquid of preparation examples 7-8 on the surface of the sliced toast; the rest is the same as in example 12.

Examples 15 to 16

Toast according to examples 15 to 16 and preparation method according to example 14The same, the difference is: the amount of the preservative solution coated on the surfaces of the slices is 0.2mL/cm ² 、0.3mL/cm ² (ii) a The rest is the same as in example 14.

Comparative example

Comparative example 1

The toast of comparative example 1 was prepared exactly as in example 2, with the following differences: the lactococcus lactis in the additive was replaced with yeast and fungal amylase in a weight ratio of 1:0.2, and the total weight of the yeast and fungal amylase was the same as the total weight of the additive in example 2; the rest is the same as in example 2.

Comparative example 2

The toast of comparative example 2 was prepared exactly as in example 2, with the following differences: the fungal amylase in the additive was replaced with yeast and lactococcus lactis in a weight ratio of 1:1.5, and the total weight of the yeast and lactococcus lactis was the same as the total weight of the additive in example 2; the rest is the same as in example 2.

Comparative example 3

The toast of comparative example 3 was prepared exactly as in example 2, with the following differences: replacing hulless oat powder, potato powder and nano soybean cellulose with high gluten flour with equal weight; the rest of the process was the same as in example 2.

Performance detection

The toasts obtained in examples 1 to 16 and comparative examples 1 to 3 were subjected to the performance test as follows:

determination of the toast texture Properties: the toast was tested for hardness, elasticity, chewiness using a texture analyzer. Wherein, the hardness is the maximum peak value of the toast compressed for the first time in the texture analyzer test and is the internal bonding force of the toast for keeping the shape; elasticity is the ratio of the height of the deformed toast after the removal of pressure to the height before deformation; chewiness refers to the work required to chew toast to a swallowable state. A cylindrical probe is adopted in the test, the test parameter is that the trigger point load is 5g, the test distance is 10mm, the test speed is 2mm/s, the return speed is 2mm/s, and the cycle number is 3 times; the measured toast was within 3h after preparation.

Sensory evaluation of toast: toast sensory scoring tables are prepared with reference to GB/T20981-2007 and GB7099-2015, as shown in Table 3. The specific evaluation method comprises the following steps: selecting 30 evaluators for evaluation, wherein the test eating evaluation interval of each toast is 5min, and gargling after test eating; each evaluator is separated and located in an independent space, and a white wall surface or a white board is arranged around the evaluator, so that the influence of the external environment on the evaluator is reduced; the selected appraisers have good health conditions and good resolution capability; the average of 30 evaluators was selected as sensory score.

The performance test and sensory score results are shown in table 4.

TABLE 3 toast sensory evaluation Table

TABLE 4 Performance test and sensory Scoring results for different toasts

The results of the tests according to Table 4 show that examples 1-16 have a higher sensory score, lower firmness, higher elasticity and lower chewiness than comparative examples 1-3, indicating that the toasts of examples 1-16 have a soft mouth feel.

The results of examples 1-2 in table 4 show that, while example 2 is a process in which a freezing step is added and the total number of times of dough pressing is 4 times, example 1 has no freezing step and the number of times of dough pressing reaches 12 times, which cannot achieve the toast hardness and sensory score of example 1, the freezing step is added and the dough pressing process is combined, so that the production efficiency and the sensory score can be effectively provided. The results of comparative example 1 and comparative example 2 show that the absence of either lactococcus lactis or fungal amylase in the additive affects the firmness, elasticity, chewiness and sensory score of the toast, and therefore the components of the additive act synergistically to promote fermentation and improve the overall soft mouthfeel of the toast.

The results of examples 3-4 in table 4 show that the toast prepared at a given mix of ingredients has a softer mouth feel, example 3 has lower hardness and chewiness than examples 2 and 4, indicating that the toast prepared in example 3 has a better mix of ingredients in examples 2-4 and that the toast prepared in example 3 has better softness and a higher sensory score.

The results of example 5 in table 4 show that in the freezing step, the semi-finished product is frozen at a certain temperature for a certain time, which is beneficial to mixing the components in the raw materials, and the uniform mixing is beneficial to improving the dough pressing efficiency, so that the toast has better hardness and sensory score.

The results of examples 6 to 7 in table 4 show that, after the total number of dough pressing times reaches 5 times, the change of the softness of the toast is small with the increase of the number of dough pressing times, and the working efficiency is reduced, so that the number of dough pressing times in the application is preferably 5 times, and the toast prepared has better soft mouthfeel and higher sensory score.

The results of examples 8 to 11 in table 4 show that different soups, different tastes, different fermentation effects and different sensory scores of the toast prepared by using different additive ingredients, and that the toast prepared by using the additive prepared in preparation example 4 has better hardness, chewiness and sensory score when applied to the toast prepared in example 10.

The results of examples 12-16 in Table 4 show that toast hardness is reduced and toast springiness and sensory score are increased when a layer of preservative solution is applied to the toast surface. Among them, examples 13-14 have better hardness and sensory score than example 12, mainly because when microcrystalline cellulose and xanthan gum are added to the preservative solution, the softness of toast is better maintained; the results of examples 14 to 16 show that the coating amount of example 15 is higher in sensory evaluation than those of examples 14 and 16, and therefore the coating amount of the refreshing liquid on the surface of toast is better within a certain range.

Packaging the toasts obtained in examples 1, 3, 6, 12, 14 and 15 and comparative examples 1-3, then placing the bagged toast in a constant temperature environment of 5 ℃ for 5 days, then returning the temperature to 25 ℃, and carrying out measurement and sensory evaluation on the toast texture characteristics according to the performance detection method; the performance test and sensory score results are shown in table 5.

TABLE 5 results of Performance testing and sensory Scoring after 5 days for different toasts

	5d hardness/g	5d elasticity/%)	5d chewiness/mJ	5d sensory Scoring/score
					Example 1	204	73	59	77
Example 3	189	79	48	83
					Example 6	181	80	46	84
Example 12	148	83	37	90
					Example 14	140	87	30	93
Example 15	135	89	32	95
					Comparative example 1	264	58	73	75
Comparative example 2	249	62	70	74
					Comparative example 3	248	63	75	73

The results of comparison between table 5 and table 4 show that the sensory score does not change much after toast is placed for 5 days, indicating that the sensory score does not change much after toast is placed for 5 days. Among them, the hardness of examples 1, 3 and 6 in table 5 changed more greatly than those of examples 12, 14 and 15, mainly because the surface of toast of examples 12, 14 and 15 was coated with a layer of preservative solution, so that toast could keep moisture even after being left for a while, and kept the soft taste of toast. The results of examples 12, 14 and 15 in table 5 show that the sensory score of toast does not change much after being left for 5 days, and that the preservation solution can keep toast moisture, and the preservation solution has good effect on keeping the texture and the sensory score of toast with excellent hardness, elasticity and chewiness.

The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.

Claims

1. The toast is characterized by comprising the following raw materials in parts by weight: 100-140 parts of sweetener, 18-22 parts of milk powder, 3-7 parts of salt, 60-100 parts of shortening, 22-28 parts of additive, 4-8 parts of emulsifier, 60-100 parts of whole egg liquid, 80-120 parts of ice cubes, 80-120 parts of animal and plant mixed cream, 280-320 parts of high gluten flour, 80-120 parts of hulless oat flour, 40-60 parts of potato whole flour, 30-50 parts of nano soybean cellulose and 210 parts of flaky sweet cream 140-one;

2. Toast according to claim 1, wherein: the emulsifier is at least one of sucrose ester, diacetyl tartaric acid ester or sodium lactate.

3. Toast according to claim 1, wherein: the sweetener is at least one of white granulated sugar, stevioside, maltose or fructose.

4. A method for processing toast according to any of claims 1 to 3 which comprises the following steps:

s2, first pressing: extruding the toast dough prepared in the step S1 into dough sheets, and then adding flaky sweet cream into the dough sheets to obtain semi-finished products of first-time dough pressing;

5. The toast processing method according to claim 4, wherein: and (4) freezing the semi-finished product of the first pressed noodle prepared in the step S2 for 10-20min at-20 to-10 ℃ before the operation of the step S3.

6. The toast processing method according to claim 4, wherein: and adding a preservative solution coating step after the slicing operation: coating preservative solution on the surface of sliced toast, wherein the coating amount of the preservative solution is 0.1-0.3mL/cm ² 。

7. The toast processing method according to claim 6, wherein: the fresh-keeping liquid comprises the following raw materials in parts by weight: 30-40 parts of microcrystalline cellulose, 2-5 parts of xanthan gum, 8-12 parts of honey and 90-110 parts of water.

8. The toast processing method according to claim 4, wherein: and the pressing times of the multiple pressing of the dough in the step S3 are 3 or 4.