Licorice mung bean bread

A technology of licorice mung bean and bread, which is applied in dough processing, baking, baked food, etc., can solve the problems of no efficacy or taste, etc., and achieve the effect of simple and environmentally friendly production process, rich and mellow aroma, and beneficial to human health

Active Publication Date: 2014-02-26
佛山市中税岳华技术服务有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented product made from licorsium root bark (Coriolus tuber) with specific ingredients added can improve their taste for people who want it better than traditional methods like yeast or barley milk alone. It also contains some herbs that help make them smoother during cooking compared to regular yogurt without these flavoring agents.

Problems solved by technology

The technical problem addressed in this patented text relates how conventional breads are meant to provide good quality food with no flavorings that may affect their appealability on different types of consumer preferences such as sweetness or saltiness.

Method used

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Examples

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Comparison scheme
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Embodiment Construction

[0012] A licorice mung bean bread, which is composed of the following raw materials in parts by weight (Kg): 400 wheat flour, 120 oat flour, 10 yeast powder, 80 mung bean, 40 black rice, 40 white radish, 60 guava, 40 durian, 50 banana, licorice 9. Winggrass 7, Bupleurum 5, Peony Bark 5, Campanulaceae 5, Banlangen 6, Cherry Pit 4, Papaya Seed 4, Milk 120, Coffee 30, Red Wine 40, Salt, Sugar, Water.

[0013] A preparation method of licorice mung bean bread, comprising the following steps:

[0014] (1) Wash mung beans and black rice, put them in a pot, add milk and coffee, heat and boil for 65 minutes to get rice porridge for later use;

[0015] (2) Wash the white radish, cut it into pieces, put it in a beater together with the washed guava, durian, and banana pulp, add red wine, beat it into a pulp, heat it to boil, and cool it for later use;

[0016] (3) Heat and extract licorice, ice grass, bupleurum, moutan cortex, platycodon grandiflorum, isatid root, cherry stone, and papa...

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Abstract

The invention relates to licorice mung bean bread which is prepared by the following raw materials by weight: 400-420 parts of wheat flour, 120-130 parts of oat powder, 10-12 parts of yeast powder, 80-100 parts of mung beans, 40-50 parts of black rice, 40-50 parts of white radish, 60-70 parts of psidium guajave, 40-50 parts of durian, 50-60 parts of bananas, 8-9 parts of licorice, 6-7 parts of wheatgrass, 5-6 parts of radix bupleuri, 5-6 parts of moutan barks, 5-6 parts of platycodon grandiflorum, 6-7 parts of radix isatidis, 4-5 parts of cherry nuts, 4-5 parts of papaya seeds, 120-130 parts of milk, 30-40 parts of coffee, 40-50 parts of wine, a moderate amount of salt, a moderate amount of white granulated sugar and a moderate amount of water. The licorice mung bean bread is simple and environment-friendly in preparation process, includes extractives of traditional Chinese medicinal materials such as the licorice and the radix isatidis, has a certain health-care effect, and is good for human health. When the licorice mung bean bread is prepared, rice wine and wine are added, and therefore, the licorice mung bean bread is mellow.

Description

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Claims

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Application Information

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Owner 佛山市中税岳华技术服务有限公司
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