Nutrient bread made of fermented mung bean dregs or filtered fermented soybean dregs and making method of nutrient bread

Abstract

The invention discloses nutrient bread made of fermented mung bean dregs or filtered fermented soybean dregs and a making method of the nutrient bread. The nutrient bread is made of fermented mung bean dregs or filtered fermented soybean dregs which account for 10-40% of the weight of wheat flour. The water content of the fermented mung bean dregs or the filtered fermented soybean dregs is less than 20% or is 50-120%, and the fermented mung bean dregs or the filtered fermented soybean dregs are made by fermenting a finely selected mung bean raw material by using a fermentation process. The nutrition quality of the nutrient bread can be improved, and the nutrient bread is convenient to absorb. The sensory quality of bread is improved, the bread is relatively soft and floppy, the internal texture is light green, and uniform pores are formed. The water retention property of the bread is improved. In addition to mung beans, representative raw materials such as green tea powder and red rice powder can be also added, so that the bread further has a dietary therapy healthcare function.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a bread and a production method thereof. Background technique [0002] The typical representative of the fermented mung bean dregs in the present invention is the old Beijing "Ma Tofu". Ma tofu and sour bean juice are special snacks in old Beijing. They are made from mung beans by fermentation. The fermentation process can produce a variety of biologically active metabolites, which are both nutritious and easy to absorb. They have a special sour flavor and It has auxiliary functions such as invigorating the spleen and stomach, helping digestion, clearing internal heat and lowering blood fat. [0003] Bread is a nutritious food loved by the public, but most of the current bread products are made of fine ingredients with high calorie content, and long-term consumption is not good for health. Though also adding some coarse grains and other technical methods tha...

AI Technical Summary

Problems solved by technology

[0003] Bread is a nutritious food loved by the public, but most of the current bread products are made of fine ingredients with high calories, and long-term eating is not good for health

Although there are also some technical methods containing dietary fiber components such as adding some coarse grains, the technology of preparing bread with fermented mung bean dregs or sesame tofu has not yet been reported.