Method for making ottelia alismoides bread

Abstract

The invention discloses a method for making ottelia alismoides bread. The method comprises the steps that full fresh ottelia alismoides, lotus root starch and wheat flour are selected, and the ottelia alismoides bread is made through processes such as pretreatment, ingredient compounding, seasoning, fermentation forming, baking, packaging, detection. The finished bread has the fresh scent of the ottelia alismoides, is smooth and soft in taste and rich in vegetable protein, various vitamins and dietary fibers, and has the functions of clearing away heat and toxic materials, moistening lung for removing phlegm, helping produce saliva and slake thirst and the like. In production, stevia rebaudiana is used as a sweetening agent for replacing white granulated sugar, and the ottelia alismoides bread belongs to nonsugar food and can be eaten by diabetes patients. The ottelia alismoides is used comprehensively, and meanwhile the blank of the attelia alismoides bread in China is filled.

Description

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine

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AI Technical Summary

Benefits of technology

This patented technology uses raw materials from different parts of green tea called chlorophyll or algae that are processed into various products like coffee drink powder for health purposes. These processes help create clean flavors without adding sugars such as sucrose. They also include certain nutrients found naturally within these plants themselves but only added during processing steps when making them through traditional methods. Overall, they provide an effective way to make natural teas containing all their essential components - including oxygen gas (O2), carbohydrates, proteins, mineral salts, water, etc., along with enzymes involved in digestive processings.

Problems solved by technology

This patented technical problem addressed in this patents relates to improving the quality and content of traditional Japanese meal recipes containing various ingredients such as betel quaternions (a type of amuccaria), which have been found beneficial to human beings when taken regularly over many years due to their ability to reduce inflammation and pain without causing damage. However, these conventional methods involve extracting certain components out of the plants themselves, resulting in low levels of active compounds being lost during processing steps.