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Purple sweet potato bread and making process thereof

A production process and bread technology, applied in the direction of dough processing, baking, baked goods, etc., can solve problems such as obesity and adverse health, enhance flavor, promote the impulse to buy and eat, and promote gastrointestinal motility. Effect

Inactive Publication Date: 2014-11-26
HEBEI UNIVERSITY OF ECONOMICS AND BUSINESS +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the current bread is added with condensed milk, butter, etc. to enhance the taste of the bread. Excessive use of condensed milk and butter can easily cause obesity, which is not conducive to health, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 2

[0037] A kind of purple sweet potato bread, the composition of purple sweet potato bread is: 90 parts of flour, 20 parts of purple sweet potato raw materials, 2 parts of yeast, 8 parts of soft white sugar, 1 part of salt, 9 parts of beans; The mashed purple potato obtained by peeling, slicing, steaming, mashing and mashing; the beans include at least one of mung beans, soybeans and red beans.

[0038] The manufacturing process of purple sweet potato bread, described manufacturing process comprises the following steps:

[0039]1) Selection and pretreatment of raw and auxiliary materials: crush the flour, filter to remove impurities, dissolve salt and soft white sugar in boiling water, filter to remove impurities, and set aside; put the yeast into warm water at 28°C with 7 times the mass, add 0.5 Double the quality of soft white sugar, after stirring evenly, let it stand for 40 minutes to activate, the water used is distilled water; add water to grind the beans into a slurry, th...

specific Embodiment approach 3

[0051] A kind of purple sweet potato bread, the composition of purple sweet potato bread is: 100 parts of flour, 10 parts of sugar, 2.5 parts of yeast, 1.2 parts of salt, 25 parts of raw material of purple sweet potato, 10 parts of beans; The raw material of purple sweet potato is fresh purple sweet potato Purple sweet potato puree obtained by peeling, slicing, steaming, mashing and mashing; the beans are soybeans.

[0052] A kind of manufacture craft of purple sweet potato bread, described manufacture craft comprises the following steps:

[0053] 1) Selection and pretreatment of raw and auxiliary materials: crush the flour, filter to remove impurities, dissolve salt and sugar in boiling water, filter to remove impurities, and set aside; put the yeast into warm water at 30°C with 8 times the mass, add 0.6 times Quality sugar, after stirring evenly, let it stand for activation for 45 minutes, the water used is distilled water; add water to grind the beans into a slurry, and the...

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PUM

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Abstract

The invention relates to a purple sweet potato bread and a making process thereof. The purple sweet potato bread comprises the following components: 800 g-1000 g flour, 60 g-100 g soft sugar, 10 g-25 g yeast, 8 g-12 g salt, 150 g-250 g purple sweet potato material and 80 g-100 g beans, wherein the purple sweet potato material is mashed purple sweet potato obtained by subjecting fresh purple sweet potatoes to peeling, slicing, stewing and mashing, and the beans include at least one of mung beans, soybeans and ormosia. By adopting the making process of the purple sweet potato bread, the nutritive value of the bread is enhanced, the diversity of bread is increased, and the bread has very good taste and attractive appearance and color, thereby the impulsion of purchasing and eating of people is promoted. When people eat the purple sweet potato bread, cancer can be resisted and prevented, gastrointestinal motility is promoted, weight losing is achieved, and immunity against many diseases is enhanced. When dough is formed into the bread, soybean milk and soybean milk residue can be added, so the nutritive value of the bread is further enhanced, and maintaining beauty and keeping young are achieved. The soybean milk residue is recycled, and the tenacity of the bread is enhanced. Two baking procedures and different temperatures are adopted for baking, and the flavor of the bread is enhanced.

Description

Technical field [0001] The present invention involves a kind of bread, which specializes in a purple potato bread and its production process. Background technique [0002] At present, in addition to fresh food in the country, purple potatoes are mainly used to extract anthocyanins and processing.Purple potato is peeled and dried, and it is processed into full powder. It is beautiful and nutritious. It is an excellent food processing raw material. It can be used as the main ingredients and ingredients of various pastries.As the nutritional value and health function of purple potatoes are getting more and more attention, fresh purple potato and its fine processing products are increasingly appearing in consumer vegetable blue.In foreign countries, health and weight loss foods made of purple potato have already been put into the market.Japan started earlier in the development and utilization of purple potato. It has developed a series of foods, beverages and other products, such as ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/36
Inventor 刘月英孙立威张香美
Owner HEBEI UNIVERSITY OF ECONOMICS AND BUSINESS
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