Method for making golden mushroom buckwheat health care bread
A kind of technology of enoki mushroom buckwheat and production method, which is applied in the direction of dough processing, baking, baked food with modified ingredients, etc., can solve the problems that enoki mushroom is not easy to store, and achieve prevention and treatment of cardiovascular and cerebrovascular diseases, inhibition of blood lipid elevation, and promotion of intelligence the effect of development
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Embodiment 1
[0015] A kind of preparation method of Flammulina velutipes buckwheat health bread, concrete operation steps are:
[0016] A, Flammulina velutipes pulverization: the cleaned Flammulina velutipes is removed root peduncle, cut into sections, put into pulverizer and pulverize, cross 100 mesh sieves to get Flammulina velutipes powder; make shiitake mushroom powder in the same way;
[0017] B. The first kneading fermentation: mix buckwheat flour, wolfberry powder, shiitake mushroom powder and enoki mushroom powder together evenly, then take out 2∕3 of the mixed powder, add fresh yeast, mix well, and knead the kneaded dough at 35°C After fermenting for 5-6 hours, the dough will expand obviously, and many pores will appear in the dough;
[0018] C. The second kneading dough fermentation: when the dough fermented for the first time is obviously expanded and fermented, mix the remaining 1∕3 mixed powder, maltose and other auxiliary materials with water and the fermented dough, knead ev...
Embodiment 2
[0023] A kind of preparation method of Flammulina velutipes buckwheat health bread, concrete operation steps are:
[0024] A, Flammulina velutipes pulverization: the washed Flammulina velutipes is removed from the roots, cut into sections, put into a pulverizer and pulverized, and cross a 120 mesh sieve to get Flammulina velutipes powder;
[0025] B. The first kneading fermentation: mix buckwheat flour, wolfberry powder and enoki mushroom powder together evenly, then take out 1∕4 of the mixed powder, add fresh yeast, mix well and knead, put the kneaded dough at 42°C and let it ferment for 2 -4 hours, the dough will expand obviously, and many air holes will appear in the dough;
[0026] C. The second kneading dough fermentation: When the dough fermented for the first time is obviously expanded and fermented, mix the remaining 3∕4 mixed powder, protein sugar and other auxiliary materials with water and the fermented dough, knead evenly, and carry out the second kneading. Fermen...
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