Fruity bread and preparing method thereof

A bread and fruity technology, applied in the field of fruity bread and its preparation, can solve problems such as unhealthy, difficult to control the fermentation process, unstable flavor, etc., and achieve benefits to human health, high beauty and health care value, and rich nutrition Effect

Inactive Publication Date: 2015-01-21
赵敬哲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Flavors produced by traditional methods have the disadvantages of poor heat resistance, easy decomposition at high temperatures during baking, and poor fragrance retention, and the addition of chemical synthetics does not meet consumers' pursuit of "green, natural" food
Natural

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of fruity bread, which is composed of the following raw materials in parts by weight: 100-200 parts of flour, 20-40 parts of barley flour, 1-2 parts of yeast powder, 6-10 parts of strawberries, 4-8 parts of apricots, 4-6 parts of peaches 6-10 parts of milk, 2-4 parts of xylitol, 5-7 parts of honey, 6-8 parts of eggs, 6-10 parts of peanut oil, and 1-2 parts of table salt.

[0019] The preparation method of described fruit flavor bread comprises the steps:

[0020] (1) After washing strawberries, apricots and peaches, take their pulp and add an appropriate amount of water to make juice to obtain fruit juice;

[0021] (2) Add yeast powder, milk, xylitol, honey, eggs, and salt to the fruit juice in step (1), and mix well;

[0022] (3) mixing the material obtained in step (2) with flour and barley powder, and fermenting for 6-8 hours to obtain fermented dough;

[0023] (4) Spray peanut oil on the surface of the fermented dough obtained in step (3), put it into an ov...

Embodiment 2

[0025] A kind of fruity bread, which is composed of the following raw materials in parts by weight: 100 parts of flour, 20 parts of barley flour, 1 part of yeast powder, 6 parts of strawberry, 4 parts of apricot, 4 parts of peach, 6 parts of milk, 2 parts of xylitol, 5 parts of honey, 6 parts of eggs, 6 parts of peanut oil, and 1 part of salt.

[0026] The preparation method of described fruit flavor bread comprises the steps:

[0027] (1) After washing strawberries, apricots and peaches, take their pulp and add an appropriate amount of water to make juice to obtain fruit juice;

[0028] (2) Add yeast powder, milk, xylitol, honey, eggs, and salt to the fruit juice in step (1), and mix well;

[0029] (3) mixing the material obtained in step (2) with flour and barley powder, and fermenting for 6-8 hours to obtain fermented dough;

[0030] (4) Spray peanut oil on the surface of the fermented dough obtained in step (3), put it into an oven and bake until the fruity bread is obta...

Embodiment 3

[0032] A kind of fruity bread, which is composed of the following raw materials in parts by weight: 200 parts of flour, 30 parts of barley flour, 2 parts of yeast powder, 10 parts of strawberry, 8 parts of apricot, 6 parts of peach, 10 parts of milk, 4 parts of xylitol, 7 parts of honey, 8 parts of eggs, 10 parts of peanut oil, and 2 parts of salt.

[0033] The preparation method of described fruit flavor bread comprises the steps:

[0034] (1) After washing strawberries, apricots and peaches, take their pulp and add an appropriate amount of water to make juice to obtain fruit juice;

[0035] (2) Add yeast powder, milk, xylitol, honey, eggs, and salt to the fruit juice in step (1), and mix well;

[0036] (3) mixing the material obtained in step (2) with flour and barley powder, and fermenting for 6-8 hours to obtain fermented dough;

[0037] (4) Spray peanut oil on the surface of the fermented dough obtained in step (3), put it into an oven and bake until the fruity bread is...

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PUM

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Abstract

The invention discloses a fruity bread and a preparing method thereof. The fruity bread is composed of the following materials including, by weight part, 100-200 parts of flour, 20-40 parts of coix lacryma flour, 1-2 parts of yeast powder, 6-10 parts of strawberry, 4-8 parts of apricot, 4-6 parts of peach, 6-10 parts of milk, 2-4 parts of xylitol, 5-7 parts of honey, 6-8 parts of eggs, 6-10 parts of peanut oil and 1-2 parts of salt. The fruity bread contains the materials such as the coix lacryma flour, the strawberry and the milk and accordingly can provide various vitamins and proteins, have high cosmetic and healthcare values and be good for body health.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a fruity bread and a preparation method thereof. Background technique [0002] With the development of society, people's pursuit of material and cultural life is getting higher and higher. "Food" is an important part of our daily life. , but more and more pursuit of high-quality diet and delicious food. [0003] Bread, as a bakery product, is becoming more and more popular among consumers in China, and its market share is increasing year by year. However, bread produced by ordinary techniques is prone to aging and has a short shelf life. The most important thing is that it has a single flavor and few varieties. At present, in order to increase the local flavor of bread, there are methods such as using edible essence, adding natural butter, using natural strain starter. Flavors produced by traditional methods have the disadvantages of poor heat resistance, ea...

Claims

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Application Information

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IPC IPC(8): A21D13/00A21D2/36A21D2/34
CPCA21D13/00A21D2/36
Inventor 赵敬哲
Owner 赵敬哲
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