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Corn-kernel and milk nutritional bread

A technology of corn kernels and milk, applied in the direction of dough processing, baking, baked food, etc., to achieve the effect of good taste

Active Publication Date: 2014-07-23
福建耘福食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] People’s daily life is inseparable from food and its accessories, and people’s requirements for its taste and nutrition are gradually increasing. Foods that can meet people's daily needs, are highly nutritious and have certain health benefits are increasingly favored by consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] A nutritious bread made of corn kernel milk, which is composed of the following raw materials in parts by weight (Kg): flour 220, yeast powder 5, pumpkin powder 30, oyster powder 10, carrot shreds 30, hawthorn 30, milk 60, corn kernels 40, asparagus 5 , grapefruit peel 5, reed root 4, bamboo leaf 4, perilla seed 4, lotus leaf 4, crocus ginseng 3, tartary buckwheat pollen 2, sugar 40, appropriate amount of salt, food additive 8, olive oil, appropriate amount of water:

[0015] The food additive is composed of the following raw materials in parts by weight (Kg): 20 soybean dregs, 30 chestnut powder, 10 pork bone powder, 8 gangren fruit powder, 50 blueberry jam, 3 rhizome root juice, and 50 watermelon juice;

[0016] The preparation method of food additives: put blueberry jam, coriander root juice, and watermelon juice into a pot, heat and stir constantly, after boiling, add bean dregs, chestnut powder, pork bone powder, and gangren fruit powder, stir and mix well.

[0017...

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PUM

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Abstract

Corn-kernel and milk nutritional bread is composed of, by weight, 220-230 parts of flour, 5-6 parts of yeast powder, 30-40 parts of pumpkin powder, 10-13 parts of oyster powder, 30-40 parts of shredded carrots, 30-40 parts of hawthorn fruits, 60-70 parts of milk, 40-50 parts of corn kernels, 5-7 parts of radix asparagi, 5-6 parts of shaddock peel, 4-5 parts of reed rhizome, 4-5 parts of bamboo leaves, 4-5 parts of perilla fruits, 4-6 parts of lotus leaves, 3-5 parts of radix scrophulariae, 2-3 parts of tartary buckwheat pollen and the like. The hawthorn fruits, the carrots and the like are added to the corn-kernel and milk nutritional bread, so that the corn-kernel and milk nutritional bread tastes good and is rich in vitamin; besides, the radix asparagi, the shaddock peel, the reed rhizome, the bamboo leaves, the perilla fruits, and other extracts from traditional Chinese medicinal materials are added, so that the corn-kernel and milk nutritional bread has the certain effects on decreasing internal heat and promoting ingestion, and is suitable for being eaten by people who are prone to excessive internal heat and have a problem with digestion.

Description

[0001] technical field [0002] The invention mainly relates to the technical field of food and its preparation method, in particular to a nutritious bread made of corn milk. Background technique [0003] People’s daily life is inseparable from food and its accessories, and people’s requirements for its taste and nutrition are gradually increasing. The food and accessories on the market can no longer meet people’s daily needs. Food is becoming more and more popular with consumers. Contents of the invention [0004] In order to make up for the defects of the prior art, the present invention provides a method for preparing nutritious bread with corn kernel milk. [0005] The present invention is realized through the following technical solutions: a nutritious bread made of corn grain milk, which is composed of the following raw materials in parts by weight: flour 220-230, yeast powder 5-6, pumpkin powder 30-40, oyster powder 10-13, shredded carrot 30-40, hawthorn 30-40, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/36
Inventor 柳培健
Owner 福建耘福食品有限公司