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Bread containing Chinese mesona herb rubber and preparation method thereof

A technology of jelly jelly gum and jelly jelly grass, which is applied in the field of bread jelly jelly gum and its preparation, which can solve the problems of short shelf life, poor taste, and reduced elasticity, and achieve strong chewiness, extended shelf life, and kidney disease. Mitigation effect

Inactive Publication Date: 2013-07-31
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] One of the purposes of the present invention is to solve the above-mentioned technical problems such as short shelf life, reduced elasticity, and poor taste caused by the aging of bread, and provide a kind of bread with better quality such as hardness, elasticity, cohesiveness, adhesion and chewiness. Bread, bread with jelly gum with extended shelf life

Method used

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  • Bread containing Chinese mesona herb rubber and preparation method thereof
  • Bread containing Chinese mesona herb rubber and preparation method thereof
  • Bread containing Chinese mesona herb rubber and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] A kind of bread that contains jelly jelly glue, is made up of main material and auxiliary material, and described main material is the wheat flour of 1000g, and described auxiliary material is calculated according to the percentage of its weight that accounts for main material, and its composition and content are as follows:

[0048] Sugar 150g (15%)

[0049] Egg 100g (10%)

[0050] Yeast 16g (1.6%)

[0051] Bread improver 3g (0.3%)

[0052] Salt 6g (0.6%)

[0053] Vegetable oil 30g (3%)

[0054] Water 400g (40%)

[0055] Grass jelly 1g (0.1%).

[0056] The preparation method of above-mentioned a kind of bread containing jelly gum, specifically comprises the steps:

[0057] (1) Preparation of jelly jelly gum

[0058] ①. Calculated according to the volume ratio, that is, the ratio of jelly grass: water is 2:1. After mixing the jelly grass and water, control the temperature at 90-95°C for 2 hours, a...

Embodiment 2

[0066] A kind of bread that contains jelly jelly glue, is made up of main material and auxiliary material, and described main material is wheat wheat of 1000g, and described auxiliary material is calculated according to its weight percentage that accounts for main material, and its composition and content are as follows:

[0067] Sugar 200g (20%)

[0068] Egg 120g (12%)

[0069] Yeast 18g (1.8%)

[0070] Bread improver 3.5g (0.35%)

[0071] Salt 8g (0.8%)

[0072] Vegetable oil 40g ( 4%)

[0073] Water 450g (45%)

[0074] Grass jelly 2g (0.2%)

[0075] The preparation method of above-mentioned a kind of bread containing jelly gum, specifically comprises the steps:

[0076] (1) Preparation of jelly jelly gum

[0077] ①. Calculated according to the volume ratio, that is, the ratio of jelly grass: water is 2:1. After mixing the jelly grass and water, control the temperature at 90-95°C for 2 hour...

Embodiment 3

[0085] A kind of bread that contains jelly jelly glue, is made up of main material and auxiliary material, and described main material is wheat wheat of 1000g, and described auxiliary material is calculated according to its weight percentage that accounts for main material, and its composition and content are as follows:

[0086] Described auxiliary material is calculated according to the percentage that it accounts for the weight of major ingredient, and its composition and content are as follows:

[0087] Sugar 250g (25%)

[0088] Egg 140g (14%)

[0089] Yeast 20g (2.0%)

[0090] Bread Improver 4g (0.4%)

[0091] Salt 10g (1.0%)

[0092] Vegetable oil 50g (5%)

[0093] Water 500g (50%)

[0094] Grass jelly 3g (0.3%).

[0095] The preparation method of above-mentioned a kind of bread containing jelly gum, specifically comprises the steps:

[0096] (1) Preparation of jelly jelly gum

[0097] ①. Calcu...

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Abstract

The invention discloses a piece of bread containing Chinese mesona herb rubber and the preparation method thereof, wherein the piece of bread containing Chinese mesona herb rubber comprises a main material and auxiliary materials, wheat flour is adopted as the main material, the auxiliary materials are calculated according to percent of the main material: 15 to 25 percent of sugar, 10 to 14 percent of egg, 1.6 to 2.0 percent of yeast, 0.3 to 0.4 percent of bread improver, 0.6 to 1.0 percent of salt, 3 to 5 percent of vegetable oil, 40 to 50 percent of water and 0.1 to 0.3 percent of Chinese mesona herb rubber. In the bread containing Chinese mesona herb rubber provided by the utility model, Chinese mesona herb rubber is used as an auxiliary material, therefore, compared with a regular bun, the obtained bread containing Chinese mesona herb rubber has the advantages that the chewiness is stronger and the product volume is greater, and the shelf life of the bread is extended. Meanwhile, the bread containing Chinese mesona herb rubber is better than a regular bun which does not contain Chinese mesona herb rubber, in aspects of hardness, elasticity, cohesiveness, adhesion and the like.

Description

technical field [0001] The invention relates to a bread containing jelly gum and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] As a convenient, delicious and nutritious daily baked food, bread has always been popular. However, the aging of the bread during storage causes the bread to harden and roughen, and it is easy to drop slag; the flavor deteriorates and the aroma disappears. Aging leads to short shelf life and intolerance to storage of bread, which is difficult for operators and consumers to accept. Therefore, how to delay the aging of bread is a major issue that my country's bread industry urgently needs to solve. [0003] And there are a lot of patents on bread related to prolonging the shelf life of bread, such as mochi bread, which adds mochi and edible gum in the raw materials. But this patent utilizes natural jelly gum, which not only resists aging but also adds dietary fiber in the bread. At ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/36
Inventor 冯涛庄海宁刘铭刘芳芳
Owner SHANGHAI INST OF TECH
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