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Tricholoma giganteum bread and making method thereof

A technology for huge mushrooms and bread, applied in the field of food processing and production, can solve the problems of single nutrient composition, low product added value, loss, etc., and achieve the effects of simple preparation process, prevention and treatment of coronary heart disease, and rich nutrition.

Inactive Publication Date: 2013-04-24
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the bread raw materials on the market are mainly wheat flour, and most of the nutritional components of wheat exist in the bran, which will be lost during processing, and the nutritional components are single
In addition, giant tricholoma is mainly sold fresh and dry, and it is in the initial processing stage, and the added value of the product is low.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Wash the giant tricholoma, dry in an oven at 40°C, grind it into powder with a pulverizer, and pass through a 60-mesh sieve to obtain giant tricholoma powder;

[0019] (2) Mix 1.5g of Purato A bread improver and 40g of high-gluten flour, pass through a 60-mesh sieve; activate 1.5g of yeast with warm water at 25°C, add 30g of water, knead into a wet dough, cover with a wet Gauze, ferment for 2 hours; keep the temperature at 28°C, and the relative humidity of the air at 80%; when the volume of the green body increases significantly and the surface has a sense of transparency, press the green body with your fingers, and the depression will slowly recover and approach the original shape after the fingers leave, indicating that well fermented;

[0020] (3) After mixing 60g of high-gluten flour and 5g of giant mushroom powder, pass through a 60-mesh sieve, add to the dough obtained in step (2) for the first fermentation, then add 18g of sucrose, 20g of butter, 1g of salt ...

Embodiment 2

[0025] (1) Wash the giant tricholoma, dry in an oven at 50°C, grind it into powder with a pulverizer, and pass through a 80-mesh sieve to obtain giant tricholoma powder;

[0026] (2) Mix 1.8g of Purato A bread improver and 48g of high-gluten flour, pass through a 80-mesh sieve; activate 1.8g of yeast with warm water at 35°C, add 36g of water, knead into a wet dough, cover with a wet Gauze, ferment for 2 hours; keep the temperature at 35°C, and the relative humidity of the air at 90%; when the volume of the green body increases significantly and the surface has a sense of transparency, press the green body with your fingers, and the depression can slowly recover and approach the original shape after the fingers leave, indicating that well fermented;

[0027] (3) After mixing 72g of high-gluten flour and 6g of giant tricholoma powder, pass through an 80-mesh sieve, add to the first fermented dough obtained in step (2), and then add 21.6g of sucrose, 24g of butter, 1.2g of salt a...

Embodiment 3

[0032] (1) Wash the giant tricholoma, dry in an oven at 45°C, grind it into powder with a pulverizer, and pass it through a 70-mesh sieve to obtain giant tricholoma powder;

[0033] (2) Mix 1.2g of Purato A bread improver and 32g of high-gluten flour, pass through a 70-mesh sieve; activate 1.2g of yeast with warm water at 25°C, add 24g of water, knead into a wet dough, cover with a wet Gauze, ferment for 2 hours; keep the temperature at 28°C, and the relative humidity of the air at 80%; when the volume of the green body increases significantly and the surface has a sense of transparency, press the green body with your fingers, and the depression will slowly recover and approach the original shape after the fingers leave, indicating that well fermented;

[0034] (3) After mixing 48g of high-gluten flour and 4g of giant tricholoma powder, pass through a 70-mesh sieve, add to the first fermented dough obtained in step (2), and then add 14.4g of sucrose, 16g of butter, 0.8g of sal...

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PUM

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Abstract

The invention belongs to the field of food processing production and discloses tricholoma giganteum bread and a making method thereof. The tricholoma giganteum bread is made by the following raw materials: low-gluten flour, tricholoma giganteum powder, cane sugar, water, butter, salt, yeast, dough enchancer. The making method includes: making a part of flour, dough enchancer and yeast into wet dough, fermenting for two hours; mixing surplus flour, tricholoma giganteum powder, salt, cane sugar and butter with the fermented dough, performing secondary fermentation for 1.5 hours; and baking, cooling and packaging. The bread is rich in nutrient and unique in flavor, improves nutritive value, and enlarges application range of tricholoma giganteum.

Description

technical field [0001] The invention belongs to the field of food processing and production, and in particular relates to a giant mushroom bread and a preparation method thereof. Background technique [0002] Bread is a food made from milled grains and heated. It is a baked food made by using grain flour as the main raw material, yeast, eggs, oil, nuts, etc. as auxiliary materials, and adding water to make dough, which is processed through fermentation, shaping, molding, baking, cooling and other processes. [0003] At present, the raw materials of bread on the market are mainly wheat flour, and most of the nutritional components of wheat exist in the bran, which will be lost during processing, and the nutritional components are single. In addition, Tricholoma gigantea is mainly sold fresh and dry, and it is in the initial processing stage, and the added value of the product is low. Contents of the invention [0004] In order to solve the deficiencies in the above-mentio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/36
Inventor 莫美华马紫英邓雪婷
Owner SOUTH CHINA AGRI UNIV
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