Grape seed composite powder nutrition enhanced bread and preparation method of grape seed composite powder nutrition enhanced bread

Abstract

The invention discloses a grape seed composite powder nutrition enhanced bread and a preparation method of the grape seed composite powder nutrition enhanced bread. The grape seed composite powder nutrition enhanced bread consists of the following ingredients and contents: flour and also comprises the following ingredients through adopting the 100 mass percent of the flour as the reference: 12 to 18 percent of white sugar, 0.1 to 0.3 percent of konjaku flour, 0.05 to 0.15 percent of k-carrageenan, 2.0 to 3.0 percent of soybean protein powder, 2.5 to 3.5 percent of milk powder,10 to 15 percent of eggs, 8 to 12 percent of cream,0.2 to 0.6 percent of grape seed powder, 0.2 to 0.4 percent of broccoli powder, 0.1 to 0.2 percent of soybean meal, 0.1 to 0.2 percent of walnut powder, 0.1 to 0.2 percent of pine nut powder, 0.1 to 0.2 percent of black sesame powder, 0.5 to 1.5 percent of dried yeast,1.2 to 1.8 percent of common salt and 55 to 75 percent of trace nutrient and water. The grape seed composite powder nutrition enhanced bread provided by the invention has the advantages that the nutrition is enhanced, the texture and the structure are exquisite, the mouth feeling is soft, the aging cannot easily occur, the quality guarantee period is prolonged, and the sensory quality is good.

Description

technical field [0001] The invention relates to bread and a preparation method thereof, in particular to a grape seed compound powder nutrition-enhanced bread and a preparation method thereof. Background technique: [0002] Bread is widely accepted by people because of its characteristics such as easy to carry, rich taste, and safe to eat. It is one of the most common staple foods in the world. However, the current commercially available bread only pays attention to taste, obviously lacks nutrients, has poor sensory quality, is easy to age, and there are few breads with fortified nutrition. With the continuous improvement of people's living standards, people pay more and more attention to nutritionally fortified products. Therefore, how to give bread, a convenient staple food, with nutritional fortification, so that people can absorb nutrients more conveniently and quickly while solving the daily three meals, so as to achieve the purpose of anti-oxidation, anti-aging, and b...

AI Technical Summary

Problems solved by technology

These two types of bread have many nutrients added, but the anti-oxidation and anti-aging effects are obviously insufficient, and they have disadvantages such as poor taste and easy aging.

The application number is: 201010113092.6, the invention name is: "Long shelf life konjac high fiber high protein nutrition bread and its production method", the application date is: 2010 / 02 / 24 The bread introduced by the invention patent can delay the aging of bread and extend the shelf life. but incomplete nutrition