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Rice vinegar bread and processing technology thereof
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A technology of bread and rice vinegar, which is applied in dough processing, baking, baked food, etc. It can solve the problems of easy deterioration and short shelf life, and achieve the effect of long shelf life and soft and palatable taste
Inactive Publication Date: 2013-04-10
张占斌
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Summary
Abstract
Description
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Problems solved by technology
However, most functional breads have a short shelf life and are easily spoiled due to the addition of a variety of active ingredients
Method used
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Examples
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Embodiment 1
[0023] Example 1: 450g of bread, 65g of eggs, 20g of milk powder, 55g of margarine, 3g of salt, 3g of pollen extract, 8g of flower petal extract, and 5g of rice vinegar.
Embodiment 2
[0024] Example 2: 550g of bread, 75g of eggs, 10g of milk powder, 45g of margarine, 5g of salt, 2g of pollen extract, 12g of flower petal extract, and 3g of rice vinegar.
Embodiment 3
[0025] Example 3: 500g of bread, 70g of eggs, 15g of milk powder, 50g of margarine, 4g of salt, 2.5g of pollen extract, 10g of flower petal extract, and 4g of rice vinegar.
[0026] Processing step of the present invention is:
[0027] 1. Pretreatment
[0028] Activate the yeast with water at 30-40°C, dissolve the sugar and refined salt, and melt the cream;
[0029] 2. Make a face-to-face
[0030] Stir all the yeast, 70% flour, rice vinegar, water, pollen extract, and flower petal extract, then add flour improver, stir for a while, add eggs, sugar solution, salt and other auxiliary materials, and stir for 20 to 30 minutes. Until the dough forms a whole, no dry lumps, and the surface is smooth;
[0032] The adjusted dough is fermented at 30-40°C and relative humidity of 70-80% for 3-4 hours, then the second batching is performed, and all the remaining raw materials are added to the dough and stirred evenly; at 30-40°C, relative humidity Carry out s...
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Abstract
The invention belongs to the food processing field and particularly relates to rice vinegar bread and a processing technology thereof. The rice vinegar bread is unique in flavor, long in storage life and high in nutritive value. The rice vinegar bread comprises, by weight, bread 450-550g, eggs 65-75g, milk powder 10-20g, margarine 45-55g, salt 3-5g, pollen leach liquor 2-3g, petal leach liquor 8-12g, and rice vinegar 3-5g. The steps of the technology includes pretreatment, a first knead dough, fermentation, reshaping, final fermentation, and baking.
Description
Technical field: [0001] The invention belongs to the field of food processing, and more specifically relates to rice vinegar bread and its processing technology. Background technique: [0002] Peony petals and pollen can be used to make health food and drinks, and have high edible and medicinal value. Peony flower pollen contains a complete range of vitamins and minerals. Every 100g pollen contains 20.6mg of vitamin C, 0.7mg of pantothenic acid, 7.1mg of niacin, 60.61mg of vitamin B, 188mg of inositol, 730mg of mineral elements potassium, 230mg of sodium, calcium 188mg, Magnesium 95mg and Iron 30mg. In addition, pollen also contains a large number of natural active substances, including a variety of enzymes and flavonoids, hormones, nucleic acids, and organic acids, all of which are important material bases for promoting health and increasing the body's defense capabilities. [0003] Rice vinegar is an acidic flavoring agent commonly used by people. It can be used as an an...
Claims
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Application Information
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