Asparagus enriched bread

A technology of asparagus and nutrition, applied in the field of asparagus nutritious bread and preparation, can solve problems such as the backlog of cultured asparagus, achieve scientific and reasonable nutritional matching, improve nutrition and functionality, change rheological properties and Effects of nutritional properties

Inactive Publication Date: 2014-02-19
QINGDAO JIARUI BIOLOGICAL TECH
View PDF0 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in recent years, due to the continuous emergence of agar substitutes and the discharge of a large amount of waste, the large

Method used

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
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Asparagus nutritious bread, the specific preparation steps are as follows:

[0017] (1) Preparation of asparagus powder: Rinse fresh asparagus with clean water, remove impurities, and drain; cut asparagus into 3-5cm lengths with a knife; use 0.1% Ca(OH) of pH 6.5 2 The asparagus was soaked in the solution for 3 times, each time for 15 minutes, for desalination and color protection treatment; then quickly blanched in hot water at 80-90°C for 2-3 minutes, and 5% ethanol for deodorization treatment; 85°C Dry under low conditions, finally grind into powder, pass through 80 mesh sieve;

[0018] (2) Ingredients: Weigh 120Kg high-quality wheat flour, 70Kg corn flour, 3Kg asparagus powder, 30Kg white sugar, 6Kg bread improver, 5Kg yeast, 12Kg milk powder, 80Kg water, 1.5Kg salt;

[0019] (3) Stirring for the first time: Stir the above raw materials in the mixer at a slow speed for 5-10 minutes, then add 30Kg of butter when the dough is about to form and stir at a medium speed ...

Embodiment 2

[0028] Asparagus nutritious bread, the specific preparation steps are as follows:

[0029] (1) Preparation of asparagus powder: Rinse fresh asparagus with clean water, remove impurities, and drain; cut asparagus into 3-5cm lengths with a knife; use 0.1% Ca(OH) of pH 6.5 2 The asparagus was soaked in the solution for 3 times, each time for 15 minutes, for desalination and color protection treatment; then quickly blanched in hot water at 80-90°C for 2-3 minutes, and 5% ethanol for deodorization treatment; 85°C Dry under low conditions, finally grind into powder, pass through 80 mesh sieve;

[0030] (2) Ingredients: Weigh 1200g wheat flour, 700g corn flour, 30g asparagus powder, 300g white sugar, 60g bread improver, 50g yeast, 120g milk powder, 800g water, 15g salt;

[0031] (3) Stirring for the first time: Stir the above raw materials in the mixer at a slow speed for 5-10 minutes, then add 300g of butter when the dough is about to form and stir at a medium speed for about 4-5 m...

Embodiment 3

[0040] Asparagus nutritious bread, the specific preparation steps are as follows:

[0041] (1) Preparation of asparagus powder: Rinse fresh asparagus with water, remove impurities, and drain; cut asparagus into 3-5cm lengths with a knife; use 0.1% Ca(OH) of pH6.5 2 The asparagus was soaked in the solution for 3 times, each time for 15 minutes, for desalination and color protection treatment; then quickly blanched in hot water at 80-90°C for 2-3 minutes, and 5% ethanol for deodorization treatment; 85°C Dry under low conditions, finally grind into powder, pass through 80 mesh sieve;

[0042] (2) Ingredients: Weigh 120Kg high-quality wheat flour, 70Kg corn flour, 3Kg asparagus powder, 30Kg white sugar, 6Kg bread improver, 5Kg yeast, 12Kg milk powder, 80Kg water, 1.5Kg salt;

[0043](3) Stirring for the first time: Stir the above raw materials in the mixer at a slow speed for 5-10 minutes, then add 30Kg of butter when the dough is about to form and stir at a medium speed for abou...

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
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a kind of novel bread which not only contains nutrient substances of traditional bread but also has the nutritive peculiarity of asparagus. The bread product is light brown, plump in appearance, smooth in surface, normal in size and free of cracks and deformation; the internal texture is uniformly spongy, and the bread is fine, smooth, soft and highly resilient; the bread has a slight fresh scent and a sweet taste of asparagus and is free of pungent smells and good in palatability. The asparagus enriched bread has the advantages that first, the asparagus is added to the bread product and rich in carbohydrate, protein, crude fiber, mineral substance, fat, vitamin and other nutrient substance, and thus the trophism and the functionality of the enriched bread are improved; second, because the asparagus is desalted, the color is protected, the fishy smell is eliminated, both the active nutrient substances and the faint seaweed scent of the asparagus are kept, and the palatability of the product is improved; third, corn flour is added to the raw materials, the rheological properties and the nutritive peculiarity of the bread are changed, and the bread product is scientific and reasonable in nutrition allocation.

Description

technical field [0001] The invention relates to asparagus nutritious bread and a preparation method thereof, belonging to the field of food processing. Background technique [0002] Asparagus is a red algae marine plant with low cost of cultivation and short growth cycle. It is also a natural high-quality marine vegetable with high dietary fiber, high protein, low fat, low calorie, and rich in minerals and vitamins. In recent years, asparagus aquaculture in coastal areas has developed rapidly, and asparagus has the advantages of large algae, strong adaptability, and fast growth, the resources of asparagus are very rich in various places. [0003] Because the algae body of asparagus is hard and the algae smell is strong, folks seldom eat it directly. Except for a small part as abalone feed, most of them are used as raw materials for agar production. However, in recent years, due to the continuous emergence of agar substitutes and the discharge of a large amount of waste, the...

Claims

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
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A21D13/00A21D2/36
Inventor 董书阁侯文燕董静静侯文杰段智岗王伟
Owner QINGDAO JIARUI BIOLOGICAL TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap