Preparation method of bun with hypertension relieving function

A bread and functional technology, which is applied in dough processing, pre-baking dough processing, baking, etc., can solve problems such as single taste, insufficient nutrition, and inability to meet consumption requirements, and achieve the effect of preventing high blood pressure and improving nutritional content

Inactive Publication Date: 2013-02-06
SHENYANG CHUANGDA TECH TRADE MARKET
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the bread made by the traditional method is not nutritious enough due to the ingredients and ratio.
The taste is relatively simple, which can no longer meet the increasing consumption requirements of people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0023] A kind of small bread with antihypertensive function is characterized in that: it comprises flour, xylitol, vegetable oil, celery dietary fiber, honey, egg, bread improver, dry yeast and water; The parts by weight of each component are:

[0024] Flour 13~18

[0025] Xylitol 1.5~3

[0026] Vegetable oil 0.5~2

[0027] Celery dietary fiber 5~10

[0028] Honey 0.1~0.5

[0029] Egg 0.3~0.8

[0030] Bread improver 0.05~0.1

[0031] Dry yeast 0.05~0.2

[0032] Water 7~10;

[0033] The parts by weight of each substance are preferably: 15 parts of flour, 2 parts of xylitol, 0.8 part of vegetable oil, 8 parts of celery dietary fiber, 0.3 part of honey, 0.6 part of egg, 0.3 part of bread improver, 0.1 part of dry yeast and water 8 servings.

[0034] The preparation method of the small bread with decompression function as mentioned above, its steps are as follows:

[0035] 1) Select flour, which contains 30%~40% protein;

[0036] 2) Mix celery dietary fiber and flour in ...

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PUM

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Abstract

The invention relates to a bun, in particular to a preparation method of a bun with a hypertension relieving function, belonging to the field of foods. Celery dietary fiber is added into the bun; celery is a high-fiber food and produces a substance, i.e., lignin or enterolactone, through an intestinal digestion effect; the substance is an antioxidant; the celery, particularly celery leaf, is extremely beneficial to prevention of hypertension, arteriosclerosis and the like, and has an auxiliary treatment effect; and the nutritional ingredients of the bun are improved, so that the bun has a hypertension relieving function.

Description

[0001] technical field [0002] The invention relates to a kind of bread, in particular to a method for preparing a small bread with the function of reducing blood pressure, which belongs to the field of food. Background technique [0003] People depend on food, and bread has always been the mainstream product in fast food. However, the bread made by traditional methods is not nutritious enough due to the reasons of ingredients and proportioning. Taste is relatively single, can not adapt to people's increasing consumption requirements. Contents of the invention [0004] In view of the problems existing in the prior art, the purpose of the present invention is to provide a new composition and proportioning method for preparing small bread with a pressure-reducing function. [0005] In order to achieve the above object, the technical solution adopted by the present invention is a small bread with a function of reducing blood pressure, which is characterized in that it incl...

Claims

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Application Information

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IPC IPC(8): A21D13/00A21D2/38A21D8/04
Inventor 温宏梅
Owner SHENYANG CHUANGDA TECH TRADE MARKET
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