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

A nutrition-enhanced and compound powder technology, which is applied in dough processing, baking, baked food, etc., can solve the problems of insufficient anti-oxidation, anti-aging effects, incomplete nutrition, and poor taste, so as to prevent skin allergies, prevent Pigmentation, the effect of reducing facial acne

Inactive Publication Date: 2012-10-17
GUANGZHOU CITY POLYTECHNIC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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:

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Raw materials: 10kg of flour passed through a 40-mesh sieve, 1.5kg of sugar, 20g of konjac powder, 10g of k-carrageenan, 0.25kg of soybean protein powder, 0.3kg of milk powder, 1.2kg of eggs, 1kg of butter, 40g of grape seed powder, and 40g of broccoli powder , soybean powder 10g, walnut powder 10g, pine nut powder 10g, black sesame powder 10g, dry yeast 100g, salt 0.15kg, nutrients 535mg, water 6.5kg.

[0025] (1) Raw material pretreatment: Take 20g of konjac flour, 10g of k-carrageenan, and 0.25kg of soybean protein powder, and sprinkle them in 4.0L of hot water at 85°C while stirring at a speed of 350r / min until they are completely dissolved Or it can be in the form of paste, and konjac flour paste is obtained. Take 100 g of dry yeast and put it in a blender, add 0.4 L of hot water at 40°C, and activate it for 30 minutes to obtain a yeast solution for later use.

[0026] (2) The first dough preparation: Take 6.6kg of flour that has passed through a 40-mesh sieve and...

Embodiment 2

[0038] Raw materials: 10kg of flour passed through a 40-mesh sieve, 1.2kg of sugar, 30g of konjac powder, 5g of k-carrageenan, 0.3kg of soybean protein powder, 0.25kg of milk powder, 1.5kg of eggs, 0.8kg of butter, 60g of grape seed powder, broccoli powder 20g, soybean powder 20g, walnut powder 15g, pine nut powder 15g, black sesame powder 10g, dry yeast 150g, salt 0.12kg, nutrients 550mg, water 7.5kg.

[0039] (1) Pretreatment of raw materials: Take 30g of konjac powder, 5g of k-carrageenan, and 0.3kg of soybean protein powder, and sprinkle them in 5.0L of hot water at 90°C while stirring at a speed of 350r / min until they are completely dissolved Or it can be in the form of paste, and konjac flour paste is obtained. Take 150 g of dry yeast and place it in a blender, add 0.5 L of hot water at 35°C, and activate it for 25 minutes to obtain a yeast solution for later use.

[0040] (2) The first dough preparation: take 6.0kg of flour passed through a 40-mesh sieve and put it int...

Embodiment 3

[0052] Raw materials: 10kg of flour passed through a 40-mesh sieve, 1.8kg of sugar, 10g of konjac powder, 15g of k-carrageenan, 0.2kg of soybean protein powder, 0.35kg of milk powder, 1kg of egg, 1.2kg of cream, 20g of grape seed powder, and 30g of broccoli powder , soybean powder 10g, walnut powder 20g, pine nut powder 20g, black sesame powder 20g, dry yeast 50g, salt 0.18kg, nutrients 500mg, water 5.5kg.

[0053] (1) Pretreatment of raw materials: Take 10g of konjac powder, 15g of k-carrageenan, and 0.2kg of soybean protein powder, and sprinkle them in 3.0L of hot water at 80°C while stirring at a speed of 350r / min until they are completely dissolved Or it can be in the form of paste, and konjac flour paste is obtained. Put 50 g of dry yeast into a blender, add 0.3 L of hot water at 38°C, and activate it for 27 minutes to obtain a yeast solution for later use.

[0054] (2) The first dough preparation: take 7.0kg of flour passed through a 40-mesh sieve and put it into a mixe...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A21D13/00A21D2/36
Inventor 李崇高黄建初何鑫磊庞杰陈林郑玉玺
Owner GUANGZHOU CITY POLYTECHNIC
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