CN111838261A - Lactobacillus fermented bread and processing method of lactobacillus bread - Google Patents
Lactobacillus fermented bread and processing method of lactobacillus bread Download PDFInfo
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- 241000186660 Lactobacillus Species 0.000 title claims abstract description 19
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- 238000003672 processing method Methods 0.000 title claims abstract description 13
- 238000000855 fermentation Methods 0.000 claims abstract description 46
- 230000004151 fermentation Effects 0.000 claims abstract description 46
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 34
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- 241000894006 Bacteria Species 0.000 claims abstract description 18
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- 235000014655 lactic acid Nutrition 0.000 claims abstract description 17
- 239000004310 lactic acid Substances 0.000 claims abstract description 17
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- 239000008158 vegetable oil Substances 0.000 claims abstract description 15
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- 244000057717 Streptococcus lactis Species 0.000 claims abstract description 14
- 235000014897 Streptococcus lactis Nutrition 0.000 claims abstract description 14
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 12
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- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 10
- 239000001245 distarch phosphate Substances 0.000 claims abstract description 10
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- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 10
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- 238000000034 method Methods 0.000 claims abstract description 4
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- 238000004898 kneading Methods 0.000 claims description 9
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- 239000000126 substance Substances 0.000 claims description 5
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- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 4
- 239000004288 Sodium dehydroacetate Substances 0.000 claims description 4
- 235000019764 Soybean Meal Nutrition 0.000 claims description 4
- 241000209140 Triticum Species 0.000 claims description 4
- 235000021307 Triticum Nutrition 0.000 claims description 4
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- 229930195729 fatty acid Natural products 0.000 claims description 4
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- KNYAZNABVSEZDS-UHFFFAOYSA-M sodium;2-octadecanoyloxypropanoate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C([O-])=O KNYAZNABVSEZDS-UHFFFAOYSA-M 0.000 claims description 3
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- 150000002148 esters Chemical class 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
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- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
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- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- ODFAPIRLUPAQCQ-UHFFFAOYSA-M sodium stearoyl lactylate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O ODFAPIRLUPAQCQ-UHFFFAOYSA-M 0.000 description 1
- 229940080352 sodium stearoyl lactylate Drugs 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D15/00—Improving finished, partly finished or par-baked bakery products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/30—Organic phosphorus compounds
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses lactobacillus fermented bread and a processing method of the lactobacillus bread, wherein the lactobacillus bread is composed of 60-65 parts of flour, 25-30 parts of water, 0.1-0.5 part of yeast, 2-5 parts of white granulated sugar, 1-2 parts of edible salt, 3-6 parts of whole milk powder, 5-8 parts of refined vegetable oil and 11-25 parts of bread improver. The processing method adopts three times of fermentation, secondary relaxation and secondary shaping on the process; special strains are added into the bread formula: lactococcus lactis, lactobacillus plantarum and modified starch which enables the bread to have a good taste Q elasticity and better contractibility: acetylated distarch phosphate and phosphate distarch. The lactic acid bacteria fermented dough not only improves the quality of bread, increases the specific volume of the bread, enhances the nutritive value of the bread, and the obtained bread has outstanding fragrance. The processing method is simple, and the produced bread has stable quality, bright color of the crust and uniform internal texture, and is popular with people.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to lactobacillus fermented bread and a processing method of lactobacillus bread.
Background
With the increasing demand of China for the diversification of the yield and variety of baked bread, people have higher requirements on the flavor, taste, style, nutrition and the like of bread. At present, dry yeast is mainly used for fermenting dough in industrial production, and the bread produced by the method is often lack of the due fragrance of the bread and has a poor pure taste. Today, health ideas and high-quality life are advocated, and the development of novel healthy modern baked foods is a trend in future development. The sour dough fermentation technology is a traditional biological fermentation technology, and endows a plurality of special quality functional characteristics to the baked food by utilizing the mutual coordination of microorganisms in a system, such as the ability to regulate and control the baking chemical characteristics of the baked food and endow the product with more exquisite and uniform texture, more intense and pleasant flavor, higher nutritional value, longer shelf life and the like, and has advantages in the aspects of developing and manufacturing functional baked food and low-sensitization gluten-free baked food. The traditional sourdough fermentation technology is a dough with probiotics, which is obtained by mixing grains and water and then naturally infecting lactic acid bacteria and yeast which are from the environment or have acidification and fermentation capacities in grain flour, but the traditional sourdough is a complex biological system, and the quality of final food is difficult to control. With the advance of industrial industrialization, the modern dough fermentation technology gradually replaces the traditional dough fermentation technology, thereby not only reducing the risk of fermentation failure and improving the industrial production efficiency, but also effectively controlling the fermentation process and the standardization of terminal food.
Disclosure of Invention
The invention provides lactobacillus fermented bread and a processing method of the lactobacillus bread for overcoming the defects in the prior art.
The invention is realized by the following technical scheme: the invention discloses lactic acid bacteria fermented bread which is composed of the following raw materials in parts by weight: 60-65 parts of flour, 25-30 parts of water, 0.1-0.5 part of yeast, 2-5 parts of white granulated sugar, 1-2 parts of edible salt, 3-6 parts of whole milk powder, 5-8 parts of refined vegetable oil and 11-25 parts of bread improver; the bread improver comprises 1-2 parts of lactococcus lactis subsp lactis, 2-3 parts of lactobacillus plantarum, 2-5 parts of acetylated distarch phosphate, 1-3 parts of phosphate distarch, 1-2 parts of edible essence, 1-2 parts of edible alcohol, 2-3 parts of a compound sweetening agent and 1-5 parts of a compound emulsifier.
As a preferred embodiment of the present invention, the lactic acid bacteria fermented bread of the present invention is composed of the following raw materials in parts by weight: 61-64 parts of flour, 26-29 parts of water, 0.2-0.4 part of yeast, 3-4 parts of white granulated sugar, 1.2-1.8 parts of edible salt, 4-5 parts of whole milk powder, 6-7 parts of refined vegetable oil and 14.7-20.4 parts of bread improver; the bread improver comprises 1.2-1.8 parts of lactococcus lactis subsp lactis, 2.2-2.5 parts of lactobacillus plantarum, 3-4 parts of acetylated distarch phosphate, 1.5-2 parts of phosphate distarch, 1.2-1.7 parts of edible essence, 1.4-1.6 parts of edible alcohol, 2.2-2.8 parts of compound sweetening agent and 2-4 parts of compound emulsifier.
As the best mode of the invention, the bread fermented by lactic acid bacteria specifically comprises the following raw materials in parts by weight: 62 parts of flour, 27 parts of water, 0.3 part of yeast, 3.5 parts of white granulated sugar, 1.3 parts of edible salt, 4.5 parts of whole milk powder, 6.5 parts of refined vegetable oil and 17.3 parts of bread improver; the bread improver comprises 1.3 parts of lactococcus lactis subspecies lactis, 2.4 parts of lactobacillus plantarum, 3.5 parts of acetylated distarch phosphate, 1.6 parts of phosphate distarch, 1.5 parts of edible essence, 1.5 parts of edible alcohol, 2.5 parts of compound sweetening agent and 3 parts of compound emulsifier.
The compound sweetener comprises the following raw materials in parts by weight: 0.7-1 part of sorbitol solution, 0.8-1 part of water and 0.5-1 part of maltitol. The compound emulsifier of the invention is composed of the following raw materials in parts by weight: 0.2-0.8 part of monoglyceride, 0.2-0.7 part of diglycerol fatty acid ester, 0.2-0.6 part of sodium stearoyl lactate, 0.1-0.5 part of ascorbic acid, 0.1-0.5 part of wheat flour, 0.1-0.9 part of soybean meal and 0.1-1 part of sodium dehydroacetate.
The invention also discloses a processing method of the lactobacillus bread, which specifically comprises the following steps:
(1) kneading: weighing flour, water, yeast, white granulated sugar, edible salt and a bread improver according to a formula, putting the flour, the water, the yeast, the white granulated sugar, the edible salt and the bread improver into a dough mixer, uniformly mixing at a low speed, adding whole milk powder and the water, stirring at a low speed and a medium speed until no powdery substance exists, then turning to a high speed, adding refined vegetable oil when the dough is stirred until the dough is smooth, and continuously stirring until the dough surface is glossy, not sticky and a transparent gluten film can be pulled out, and taking out;
(2) primary fermentation: fermenting the prepared dough for 30-40 min at the fermentation temperature of 30-35 ℃ and the relative humidity of 70-80% until the dough expands to 1.1-1.5 times the volume of the original dough;
(3) cutting and rounding: taking out the large dough which is fermented once, discharging air bubbles, dividing the large dough into small dough pieces of 50-70 g, and rounding to make the surface of the dough pieces smooth and the internal tissue of the dough pieces more uniform;
(4) and (3) secondary fermentation: fermenting the dough after being kneaded for 20-30 min at the fermentation temperature of 30-35 ℃ and the relative humidity of 70-80% until the dough expands to 1.2-1.4 times the volume of the original dough;
(5) primary relaxation: placing the small dough after secondary fermentation in a fermentation box with the temperature of 32-36 ℃ and the relative humidity of 75-85% for loosening for 15-20 min so that the divided and rounded dough recovers softness and elasticity;
(6) primary shaping: kneading the dough into corresponding shapes according to the requirements, so that the surface of the dough is smooth and has no bubbles, and making bread blanks;
(7) and (3) fermenting for the third time: fermenting the bread dough shaped for the first time for three times, wherein the fermentation temperature is 32-36 ℃, the relative humidity is 75% -85%, the third fermentation time is 40-60 min, and the bread dough is taken out when the volume of the dough is expanded to 1.5-2 times;
(8) secondary relaxation: placing the small dough after the third fermentation in a fermentation box with the temperature of 32-36 ℃ and the relative humidity of 75-85% for loosening for 15-20 min so that the divided and rounded dough recovers softness and elasticity;
(9) secondary shaping: kneading the dough into corresponding shapes according to the requirements, so that the surface of the dough is smooth and has no bubbles, and preparing the final bread blank;
(10) baking: setting the primer temperature of an oven to be 165-170 ℃ and the flour temperature to be 180-190 ℃, sending the final bread blank after fermentation into a preheated oven, baking for 10-15 min, taking out the bread blank at the 8 th min, brushing a layer of refined vegetable oil on the surface of the bread, and rotating a baking tray to uniformly color the surface of the bread;
(11) cooling, packaging and warehousing: and (4) taking out the baking tray after baking is finished, naturally cooling at room temperature, packaging after the bread is cooled, and storing in a room temperature warehouse.
The invention has the beneficial effects that: the processing method of the lactobacillus bread adopts three times of fermentation, two times of relaxation and two times of shaping in the process; special lactobacillus strains are added into the bread formula: lactococcus lactis, lactobacillus plantarum and modified starch which enables the bread to have a good taste Q elasticity and better contractibility: acetylated distarch phosphate and phosphate distarch. The invention utilizes the mixed fermentation of the lactococcus lactis subsp lactis and the lactobacillus plantarum to prepare the dough, and then produces the lactic acid bacteria bread rich in nutrition. The processing method provided by the invention is simple, the production period is short, the produced bread is stable in quality, the crust is bright in color, the internal texture is uniform, and the bread is deeply popular with people.
The invention relates to lactobacillus fermented bread capable of improving bread flavor, nutrition and texture and a production method thereof. The invention adopts lactococcus lactis subspecies lactis and lactobacillus plantarum to jointly ferment and produce the bread, and the bread contains a large amount of probiotics, so that the content and the bioavailability of minerals and nutrient components in the bread can be improved, the digestion, absorption and health care of a human body are facilitated, and the nutritional value of the bread is increased. The lactococcus lactis subsp lactis and the lactobacillus plantarum are fermented in a synergistic manner, so that taste substances such as organic acids, amino acids, esters, ketones, aldehydes and the like can be generated, the protein solubility can be increased under the acidic environment while the unique flavor is given to the bread, the rheological property and the fermentation performance of the dough are changed, the bread volume is increased, and the bread quality is improved. The metabolites such as polysaccharide, active enzyme and the like generated by the metabolism of lactococcus lactis subsp lactis and lactobacillus plantarum and the acidic environment inhibit the growth of a plurality of mixed bacteria, change the texture of bread and prolong the shelf life. The lactobacillus bread can be added with various fillings during processing so as to improve the taste, such as red bean filling, yoghourt filling, lactobacillus filling, mashed taro filling, milk flavor filling and the like.
Detailed Description
The present invention will be described in detail with reference to specific embodiments.
Example 1: the invention discloses lactic acid bacteria fermented bread which is composed of the following raw materials in parts by weight: 60 parts of flour, 25 parts of water, 1 part of yeast, 2 parts of white granulated sugar, 1 part of edible salt, 3 parts of whole milk powder, 5 parts of refined vegetable oil and 11 parts of bread improver; the bread improver comprises 1 part of lactococcus lactis subspecies lactis, 2 parts of lactobacillus plantarum, 2 parts of acetylated distarch phosphate, 1 part of phosphate distarch, 1 part of edible essence, 1 part of edible alcohol, 2 parts of compound sweetening agent and 1 part of compound emulsifying agent. The compound sweetener comprises the following raw materials in parts by weight: sorbitol solution 0.7 parts, water 0.8 parts and maltitol 0.5 parts. The compound emulsifier comprises the following raw materials in parts by weight: 0.2 part of monoglyceride, 0.2 part of diglyceride fatty acid ester, 0.2 part of sodium stearoyl lactate, 0.1 part of ascorbic acid, 0.1 part of wheat flour, 0.1 part of soybean meal and 0.1 part of sodium dehydroacetate.
The processing method of the lactobacillus bread specifically comprises the following steps: (1) kneading: weighing flour, water, yeast, white granulated sugar, edible salt and a bread improver according to a formula, putting the flour, the water, the yeast, the white granulated sugar, the edible salt and the bread improver into a dough mixer, uniformly mixing at a low speed, adding whole milk powder and the water, stirring at a low speed and a medium speed until no powdery substance exists, then turning to a high speed, adding refined vegetable oil when the dough is stirred until the dough is smooth, and continuously stirring until the dough surface is glossy, not sticky and a transparent gluten film can be pulled out, and taking out; (2) primary fermentation: fermenting the prepared dough for 30-40 min at the fermentation temperature of 30-35 ℃ and the relative humidity of 70-80% until the dough expands to 1.1-1.5 times the volume of the original dough; (3) cutting and rounding: taking out the large dough which is fermented once, discharging air bubbles, dividing the large dough into small dough pieces of 50-70 g, and rounding to make the surface of the dough pieces smooth and the internal tissue of the dough pieces more uniform; (4) and (3) secondary fermentation: fermenting the dough after being kneaded for 20-30 min at the fermentation temperature of 30-35 ℃ and the relative humidity of 70-80% until the dough expands to 1.2-1.4 times the volume of the original dough; (5) primary relaxation: placing the small dough after secondary fermentation in a fermentation box with the temperature of 32-36 ℃ and the relative humidity of 75-85% for loosening for 15-20 min so that the divided and rounded dough recovers softness and elasticity; (6) primary shaping: kneading the dough into corresponding shapes according to the requirements, so that the surface of the dough is smooth and has no bubbles, and making bread blanks; (7) three times of fermentation: fermenting the bread dough shaped for the first time for three times, wherein the fermentation temperature is 32-36 ℃, the relative humidity is 75% -85%, the third fermentation time is 40-60 min, and the bread dough is taken out when the volume of the dough is expanded to 1.5-2 times; (8) secondary relaxation: placing the small dough after the third fermentation in a fermentation box with the temperature of 32-36 ℃ and the relative humidity of 75-85% for loosening for 15-20 min so that the divided and rounded dough recovers softness and elasticity; (9) secondary shaping: kneading the dough into corresponding shapes according to the requirements, so that the surface of the dough is smooth and has no bubbles, and preparing the final bread blank; (10) baking: setting the primer temperature of an oven to be 165-170 ℃ and the flour temperature to be 180-190 ℃, sending the final bread blank after fermentation into a preheated oven, baking for 10-15 min, taking out the bread blank at the 8 th min, brushing a layer of refined vegetable oil on the surface of the bread, and rotating a baking tray to uniformly color the surface of the bread; (11) cooling, packaging and warehousing: and (4) taking out the baking tray after baking is finished, naturally cooling at room temperature, packaging after the bread is cooled, and storing in a room temperature warehouse.
Example 2: the bread fermented by lactic acid bacteria is specifically composed of the following raw materials in parts by weight: 62 parts of flour, 27 parts of water, 3 parts of yeast, 3.5 parts of white granulated sugar, 1.3 parts of edible salt, 4.5 parts of whole milk powder, 6.5 parts of refined vegetable oil and 17.3 parts of bread improver; the bread improver comprises 1.3 parts of lactococcus lactis subspecies lactis, 2.4 parts of lactobacillus plantarum, 3.5 parts of acetylated distarch phosphate, 1.6 parts of phosphate distarch, 1.5 parts of edible essence, 1.5 parts of edible alcohol, 3 parts of compound sweetening agent and 5 parts of compound emulsifier. The compound sweetening agent consists of 1 part of sorbitol solution, 1 part of water and 1 part of maltitol. The compound emulsifier is composed of 0.8 part of monoglyceride, 0.7 part of diglyceride fatty acid ester, 0.6 part of sodium stearoyl lactylate, 0.5 part of ascorbic acid, 0.5 part of wheat flour, 0.9 part of soybean meal and 1 part of sodium dehydroacetate. The processing method was the same as in example 1.
Finally, it should be noted that the above contents are only used to illustrate the technical solutions of the present invention, and do not limit the protection scope of the present invention. Simple modifications and equivalents may be made by those skilled in the art without departing from the spirit and scope of the present invention.
Claims (6)
1. Bread fermented by lactic acid bacteria is characterized in that: the bread fermented by the lactic acid bacteria is prepared from the following raw materials in parts by weight: 60-65 parts of flour, 25-30 parts of water, 0.1-0.5 part of yeast, 2-5 parts of white granulated sugar, 1-2 parts of edible salt, 3-6 parts of whole milk powder, 5-8 parts of refined vegetable oil and 11-25 parts of bread improver; the bread improver comprises 1-2 parts of lactococcus lactis subsp lactis, 2-3 parts of lactobacillus plantarum, 2-5 parts of acetylated distarch phosphate, 1-3 parts of phosphate distarch, 1-2 parts of edible essence, 1-2 parts of edible alcohol, 2-3 parts of a compound sweetening agent and 1-5 parts of a compound emulsifier.
2. The lactic acid bacteria fermented bread according to claim 1, characterized in that: the bread fermented by the lactic acid bacteria is prepared from the following raw materials in parts by weight: 61-64 parts of flour, 26-29 parts of water, 0.2-0.4 part of yeast, 3-4 parts of white granulated sugar, 1.2-1.8 parts of edible salt, 4-5 parts of whole milk powder, 6-7 parts of refined vegetable oil and 14.7-20.4 parts of bread improver; the bread improver comprises 1.2-1.8 parts of lactococcus lactis subsp lactis, 2.2-2.5 parts of lactobacillus plantarum, 3-4 parts of acetylated distarch phosphate, 1.5-2 parts of phosphate distarch, 1.2-1.7 parts of edible essence, 1.4-1.6 parts of edible alcohol, 2.2-2.8 parts of compound sweetening agent and 2-4 parts of compound emulsifier.
3. The lactic acid bacteria fermented bread according to claim 2, characterized in that: the bread fermented by the lactic acid bacteria is prepared from the following raw materials in parts by weight: 62 parts of flour, 27 parts of water, 0.3 part of yeast, 3.5 parts of white granulated sugar, 1.3 parts of edible salt, 4.5 parts of whole milk powder, 6.5 parts of refined vegetable oil and 17.3 parts of bread improver; the bread improver comprises 1.3 parts of lactococcus lactis subspecies lactis, 2.4 parts of lactobacillus plantarum, 3.5 parts of acetylated distarch phosphate, 1.6 parts of phosphate distarch, 1.5 parts of edible essence, 1.5 parts of edible alcohol, 2.5 parts of compound sweetening agent and 3 parts of compound emulsifier.
4. A lactic acid bacteria fermented bread according to claim 1, 2 or 3, characterized in that: the compound sweetener comprises the following raw materials in parts by weight: 0.7-1 part of sorbitol solution, 0.8-1 part of water and 0.5-1 part of maltitol.
5. A lactic acid bacteria fermented bread according to claim 1, 2 or 3, characterized in that: the compound emulsifier is prepared from the following raw materials in parts by weight: 0.2-0.8 part of monoglyceride, 0.2-0.7 part of diglycerol fatty acid ester, 0.2-0.6 part of sodium stearoyl lactate, 0.1-0.5 part of ascorbic acid, 0.1-0.5 part of wheat flour, 0.1-0.9 part of soybean meal and 0.1-1 part of sodium dehydroacetate.
6. The method for processing lactic acid bacteria fermented bread according to claim 1, 2 or 3, characterized in that: the processing method of the lactobacillus bread specifically comprises the following steps:
(1) kneading: weighing flour, water, yeast, white granulated sugar, edible salt and a bread improver according to a formula, putting the flour, the water, the yeast, the white granulated sugar, the edible salt and the bread improver into a dough mixer, uniformly mixing at a low speed, adding whole milk powder and the water, stirring at a low speed and a medium speed until no powdery substance exists, then turning to a high speed, adding refined vegetable oil when the dough is stirred until the dough is smooth, and continuously stirring until the dough surface is glossy, not sticky and a transparent gluten film can be pulled out, and taking out;
(2) primary fermentation: fermenting the prepared dough for 30-40 min at the fermentation temperature of 30-35 ℃ and the relative humidity of 70-80% until the dough expands to 1.1-1.5 times the volume of the original dough;
(3) cutting and rounding: taking out the large dough which is fermented once, discharging air bubbles, dividing the large dough into small dough pieces of 50-70 g, and rounding to make the surface of the dough pieces smooth and the internal tissue of the dough pieces more uniform;
(4) and (3) secondary fermentation: fermenting the dough after being kneaded for 20-30 min at the fermentation temperature of 30-35 ℃ and the relative humidity of 70-80% until the dough expands to 1.2-1.4 times the volume of the original dough;
(5) primary relaxation: placing the small dough after secondary fermentation in a fermentation box with the temperature of 32-36 ℃ and the relative humidity of 75-85% for loosening for 15-20 min so that the divided and rounded dough recovers softness and elasticity;
(6) primary shaping: kneading the dough into corresponding shapes according to the requirements, so that the surface of the dough is smooth and has no bubbles, and making bread blanks;
(7) and (3) fermenting for the third time: fermenting the bread dough shaped for the first time for three times, wherein the fermentation temperature is 32-36 ℃, the relative humidity is 75% -85%, the third fermentation time is 40-60 min, and the bread dough is taken out when the volume of the dough is expanded to 1.5-2 times;
(8) secondary relaxation: placing the small dough after the third fermentation in a fermentation box with the temperature of 32-36 ℃ and the relative humidity of 75-85% for loosening for 15-20 min so that the divided and rounded dough recovers softness and elasticity;
(9) secondary shaping: kneading the dough into corresponding shapes according to the requirements, so that the surface of the dough is smooth and has no bubbles, and preparing the final bread blank;
(10) baking: setting the primer temperature of an oven to be 165-170 ℃ and the flour temperature to be 180-190 ℃, sending the final bread blank after fermentation into a preheated oven, baking for 10-15 min, taking out the bread blank at the 8 th min, brushing a layer of refined vegetable oil on the surface of the bread, and rotating a baking tray to uniformly color the surface of the bread;
(11) cooling, packaging and warehousing: and (4) taking out the baking tray after baking is finished, naturally cooling at room temperature, packaging after the bread is cooled, and storing in a room temperature warehouse.
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