Nutrition-intensified bread
A technology of nutrition fortification and bread, applied in dough processing, baking, baked goods, etc., to eliminate lead and radioactive elements, maintain liquid alkalinity, and prevent arteriosclerosis
Inactive Publication Date: 2011-04-06
凌一
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AI Technical Summary
Problems solved by technology
[0005] However, at present, most Chinese people know little about it, and the phenomenon of blind supplementation abounds
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment
[0015] Flour: 500g, Egg: 350g, Milk: 300g, Sugar: 120g, Salt: 3g, Vegetable Oil: 50g, Yeast 10g, Spice 5g, Seaweed Powder: 10g; Double Factor: 500mg ; Vitamin A: 1.1 mg; Vitamin B1: 1.4 mg; Vitamin B2: 1.6 mg; Vitamin B6: 2 mg; Vitamin C: 60 mg; Vitamin E: 10 mg; Niacin: 18 mg; Folic acid: 200 μg; Pantothenic acid: 6 mg; vitamin B12: 1.8 micrograms; β-carotene: 2 mg; vitamin D: 5 micrograms; calcium: 800 mg; zinc: 11.5 mg; iron: 15 mg; iodine: 150 micrograms; selenium: 70 micrograms. It is made by powder adjustment, pre-fermentation, cutting, shaping, proofing and baking.
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The invention relates to nutrition-intensified bread prepared by compounding, pre-fermenting, slicing, modeling, leavening and baking the following raw materials: flour, eggs, milk, white sugar, common salt, vegetable oil, yeast, water, spices and grease. The nutrition-intensified bread is characterized in that algae powder, bifidus factors, various vitamins and trace elements are added to the raw materials. The product of the invention contains more abundant and balanced nutrient substances, solves the problem of serious insufficient and unbalanced nutrient intake for domestic people through mutually compounding, acting, relying and coordinating various kinds of nutriment in the human bodies and has the efficacies of removing toxin, nourishing the face, preventing intestinal cancers and arteriosclerosis, lowering blood fat, blood sugar and blood pressure, eliminating lead and radioactive elements in the bodies, keeping alkaline body fluid, improving IQ (Intelligence Quotient) and prolonging the life span.
Description
Technical field [0001] The invention relates to a food, more specifically a nutritionally fortified bread. Background technique [0002] Nutrition is the basic condition for human survival, and it is an important indicator that reflects a country's economic level and people's quality of life. The survey shows that there are still malnutrition problems among Chinese residents, and the phenomenon of insufficient and unbalanced intake of vitamins and minerals among the people is widespread. Nutritional diseases caused by deficiencies of iron, iodine, vitamin A, and D are also common among children. This situation seriously affects children's health and intellectual development. [0003] With the development of the economy and the increase of residents' income, the dietary structure and lifestyle have changed, and chronic diseases caused by overnutrition or imbalance have increased, and have become an important cause of human loss of labor and death. According to statistics from the...
Claims
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Patent Timeline
Login to View More IPC IPC(8): A21D13/00A21D2/36A23L1/30A23L1/302A23L1/304A23L1/303A23L1/337A23L33/10A23L33/16
Inventor 凌一
Owner 凌一
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