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Sea tangle ultrafine powder fortified bread and preparation method thereof

A technology of ultra-fine flour and kelp, which is applied in the processing of dough, baking, and baked goods, etc., can solve problems such as unfavorable storage and loss of nutrients, and achieve the effects of improving bioavailability, rich flavor, and good color and taste.

Active Publication Date: 2011-07-06
山东省农业管理干部学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the loss of nutrients in the preparation process of kelp filtrate is relatively large, and it is not conducive to storage.

Method used

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  • Sea tangle ultrafine powder fortified bread and preparation method thereof
  • Sea tangle ultrafine powder fortified bread and preparation method thereof
  • Sea tangle ultrafine powder fortified bread and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] 1 Materials and methods

[0049] 1.1 Experimental materials

[0050] Kelp superfine powder: 80 mesh and 300 mesh kelp powder.

[0051] High-gluten flour, bread improver, high-active dry yeast, milk powder, salt, vegetable oil, sugar, water, eggs.

[0052] 1.2 Test equipment

[0053] WJZ-6 Bailey powder machine, electric bread fermentation box, far-infrared electric food oven, electronic balance, measuring cylinder, beaker, ruler.

[0054] 1.3 Test method

[0055] 1.3.1 Basic formula of bread

[0056] The selected basic formula is shown in Table 1

[0057] The basic formula of table 1 bread

[0058]

[0059]

[0060] 1.3.2 Bread making process

[0061] The one-time fermentation method is adopted, and the technological process is as follows: preparation of kelp superfine powder→dough preparation→dough fermentation→standing proof→baking.

[0062] 1.3.3 Key points of process operation

[0063] (1) Dough preparation

[0064] First add 150 parts of water into ...

Embodiment 2

[0113] Embodiment 2: a kind of kelp superfine powder nutritious bread comprises the following components by weight:

[0114] 280 parts of high-gluten flour;

[0115] 3 parts kelp superfine powder;

[0116] 0.5 parts of bread improver;

[0117] 3 parts high active dry yeast;

[0118] 1 part milk powder;

[0119] 1 part table salt;

[0120] 10 parts vegetable oil;

[0121] 16 parts white sugar;

[0122] 150 parts of water;

[0123] 10 servings of eggs.

[0124] The kelp superfine powder is 300 mesh kelp superfine powder.

[0125] A preparation method of kelp superfine powder nutritious bread adopts a fermentation method, comprising the following steps:

[0126] 1) Preparation of kelp superfine powder; use WJZ-6 Bailey micronizer to grind kelp to 300 mesh;

[0127] 2) Dough preparation, according to the aforementioned weight requirements, first add 130 parts of water to the dough mixer, then add refined salt, white sugar, milk powder and bread improver, stir well, emuls...

Embodiment 3

[0134] Embodiment 3: a kind of kelp superfine powder nutritious bread comprises the following components by weight:

[0135] 297 parts of high-gluten flour;

[0136] 20 parts of superfine kelp powder;

[0137] 1.5 parts of bread improver;

[0138] 4 parts high active dry yeast;

[0139] 6 servings of milk powder;

[0140] 5 parts table salt;

[0141] 16 parts vegetable oil;

[0142] 25 parts white sugar;

[0143] 190 parts of water;

[0144] 50 servings of eggs.

[0145] The kelp superfine powder is 300 mesh kelp superfine powder.

[0146] The preparation method of kelp superfine powder nutritious bread adopts a fermentation method, comprising the following steps:

[0147] 1) Preparation of kelp superfine powder; use WJZ-6 Bailey micronizer to grind kelp to 300 mesh;

[0148] 2) Dough preparation, according to the aforementioned weight requirements, first add 150 parts of water to the dough mixer, then add refined salt, white sugar, milk powder and bread improver, stir...

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Abstract

The invention relates to a piece of sea tangle ultrafine powder fortified bread which comprises the following components according to the parts by weight: 280-297 parts of high gluten flour, 3-20 parts of sea tangle ultrafine powder, 1.5 parts of bread improver, 3.8 parts of high-activity dried yeast, 6.0 parts of powdered milk, 2.7 parts of table salt, 12.8 parts of vegetable oil, 19.5 parts of white granulated sugar, 180 parts of water, and 50 parts of eggs. The invention further discloses the preparation method of the fortified bread. The preparation method comprises the following steps: preparing sea tangle ultrafine powder, doughing, carrying out dough fermentation, standing and fermenting, and baking. The bread prepared by blending sea tangle ultrafine powder into flour not only hasthick taste of sea tangle and good color and mouthfeel, but also has good health promotion function. Experimental results show that the sea tangle ultrafine powder fortified bread prepared by the above components and method has refined mouthfeel, moderate salty taste and low sugar content, and not only is the variety of bread enriched, but also a new route of sea tangle deep processing is opened.

Description

technical field [0001] The invention relates to a food and a preparation method thereof, in particular to a kelp superfine powder nutritious bread and a preparation method thereof. Background technique [0002] Laminaria japonica (Laminaria japonica) is a large edible seaweed belonging to the family Phaeophyta Laminariaceae. Kelp is rich in nutrients and has important health care effects on the human body, such as regulating blood lipids, lowering blood sugar, lowering blood pressure, anti-coagulation, anti-tumor, anti-mutation and radiation protection, anti-virus, and enhancing immune function. Therefore, kelp with comprehensive nutrition and rich in active substances has become an important healthy food resource that people pay attention to today. However, due to the single eating method of sea-tangle and few types of deep processing, the wide consumption of sea-tangle is seriously limited. [0003] The application number is 00122116.7 Chinese patent application disclose...

Claims

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Application Information

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IPC IPC(8): A21D13/00A21D2/36
Inventor 李允祥岳凤丽井瑞洁郝征红于辉
Owner 山东省农业管理干部学院
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