Preparation method of bread containing olive extract

An olive extract, bread technology, applied in food science, dough processing, baking, etc., to achieve the effect of easy absorption and rich nutrition

Inactive Publication Date: 2013-02-27
SHENYANG HONGDA INFORMATION TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are relatively few plant extracts in bread, especially the bread containing olive extract has not been reported

Method used

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Effect test

Embodiment Construction

[0019] A preparation method for bread containing olive extract, the raw materials are: olive extract, honeysuckle, wild chrysanthemum, tangerine peel, flour, eggs, vegetable oil, honey, yeast powder and butter; the processing steps are as follows:

[0020] The first step: remove the seeds of the olives, put them in boiling water, blanching at 85-95°C for 3-4 minutes, inactivate the activity of the enzyme, and remove the astringent taste of the olive itself;

[0021] Second step: send the blanched olives, honeysuckle and wild chrysanthemums into the crusher for crushing after being weighed according to their mass-number ratio;

[0022] Step 3: Juice the crushed mixture;

[0023] Step 4: Add yeast to the mixed liquid obtained by squeezing the juice, keep the temperature below 25°C, and ferment for 4 to 5 hours;

[0024] The fifth step: filter the filtrate of the mixed solution in the fourth step, add honey in the filtrate, and stir evenly during the addition process;

[002...

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PUM

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Abstract

The invention relates to a preparation method of bread, in particular to a preparation method of bread containing olive extract, belonging to the field of foods. The bread comprises the following raw materials: olive extract, honeysuckle, wild chrysanthemum, dried orange peel, flour, egg, plant oil, honey, yeast powder and butter, wherein the olive extract is added into the bread, and the olive is subjected to micro fermentation to produce extremely great nutrition ingredients, so that the bread has nutritional ingredients of the olive; the honeysuckle and the wild chrysanthemum are also added, so that the bread has the effects of clearing way heat and reducing internal heat, has rich nutrition and is of great benefit to human bodies after being eaten for a long time; and the olive is subjected to micro fermentation, so that not only the astringency of the olive itself can be removed, but also the bread has all the nutrition of the olive and is easy to absorb.

Description

[0001] technical field [0002] The invention relates to a method for preparing bread, in particular to a method for preparing bread containing olive extract, which belongs to the field of food. Background technique [0003] At present, due to the development of the economy and the improvement of people's living standards, people's requirements for food have also increased. The first is to require the nutritional content and nutritional content structure of dietary food, followed by price, color, taste and shape. And along with work, the rhythm of life is quickened, require fast and convenient diet food, under such situation, bread has been more and more subject to liking of people. [0004] Bread production is made by using flour as the main raw material and adding a small amount of additives, then fermenting and baking. Bread containing plant extracts is relatively small, especially bread containing olive extracts has not been reported. Contents of the invention ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/36
Inventor 温宏梅
Owner SHENYANG HONGDA INFORMATION TECH
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