Spinach-flavored bread and preparation method thereof

A spinach and bread technology, applied in dough processing, baking, baked goods, etc., can solve problems such as unfavorable human body, unsuitable women for long-term consumption, etc., to prevent Alzheimer's disease, prevent brain aging, and activate brain function. Effect

Inactive Publication Date: 2012-06-27
刘聪
View PDF0 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, some of the bread that people eat contains margarine, emulsified oil, sweetener, and even some ingredients th...

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of spinach-flavored bread, the components used are: flour, xylitol, vegetable oil, yeast, salt, taro powder, spinach, egg yolk, jujube and ginseng; the dosage in parts by weight is: flour 20, xylose Alcohol 2.5, vegetable oil 2, yeast 0.1, salt 0.1, taro powder 2, spinach 10, egg yolk 3, jujube 2, ginseng 0.5.

[0026] The preparation method of the bread of described spinach taste, its steps are as follows:

[0027] 1) Wash and remove the roots of the selected spinach; soak it in boiling water at a temperature of 85°C for 8 minutes;

[0028] 2) Feed the blanched spinach, jujube and ginseng into a pulverizer for crushing to obtain spinach powder, jujube powder and ginseng powder;

[0029] 3) Send the spinach powder, jujube powder and ginseng powder prepared in step 2) into the juice extractor to squeeze the juice, add appropriate amount of water during the juice squeeze process, add the water 3 times, and add the material in the juice extractor each time 0.3 cop...

Embodiment 2

[0035] A kind of spinach-flavored bread, the components used are: flour, xylitol, vegetable oil, yeast, salt, taro powder, spinach, egg yolk, jujube and ginseng; the dosage in parts by weight is: flour 30, xylose Alcohol 3.5, vegetable oil 3, yeast 0.3, salt 0.3, taro powder 5, spinach 20, egg yolk 5, jujube 3, ginseng 1.5.

[0036] The preparation method of the bread of described spinach taste, its steps are as follows:

[0037] 1) Wash and remove the roots of the selected spinach; soak it in boiling water at a temperature of 95°C and blanch for 3 minutes;

[0038] 2) Feed the blanched spinach, jujube and ginseng into a pulverizer for crushing to obtain spinach powder, jujube powder and ginseng powder;

[0039] 3) Send the spinach powder, jujube powder and ginseng powder prepared in step 2) into the juice extractor to squeeze the juice, add appropriate amount of water during the juice squeeze process, add the water 3 times, and add the material in the juice extractor each ti...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to bread, and particularly relates to spinach-flavored bread and a preparation method thereof, belonging to the field of food processing. Spinach juice is added to the bread; spinach contains a large amount of beta-carotene and iron, is also an admirable source of vitamin B6, folic acid, iron and potassium, contains a large amount of antioxidants such as vitamin E and selenium, has the functions of resisting aging, promoting cell proliferation, activating brain function, enhancing the vigor of youth, preventing brain aging, preventing senile dementia, and reducing blood pressure, and is suitable for the elderly; and xylitol replaces edible sugar, thus the sugar content of the bread is lowered and the bread is suitable for various crowds.

Description

technical field [0001] The invention relates to a kind of bread, in particular to a kind of spinach-flavored bread and a preparation method thereof, belonging to the field of food processing. Background technique [0002] With the continuous improvement of people's living standards, people's pace of life is also constantly accelerating, and people's eating habits are also constantly changing. Breakfast has changed from the original Chinese diet to a Western diet, which mainly consists of bread and milk. Thereby people's demand for bread is increasing day by day. The variety and kind of corresponding bread are also constantly increasing, and it comprises whole wheat bread, sugar-free bread and milk-flavored bread or the like. At present, some breads that people eat contain margarine, emulsified oil, sweeteners, and even some ingredients that are harmful to the human body, and they have fat-containing substances, which are not suitable for long-term consumption by wo...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A21D13/00A21D2/38
Inventor 刘昊湦
Owner 刘聪
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap