Mushroom and Chinese yam buckwheat bread producing method

A production method and technology of shiitake mushrooms, which are applied in dough processing, food preparation, baking, etc., can solve the problems that shiitake mushrooms are not easy to store, and achieve the effects of improving human immunity, being convenient to eat, and easy to digest

Inactive Publication Date: 2015-03-04
黄存英
View PDF2 Cites 10 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to solve the problem that mushrooms are not

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of preparation method of mushroom yam buckwheat bread, concrete operation steps are:

[0017] A. Raw material processing: remove the roots and pedicles of the washed mushrooms, cut them into pieces, put them into a pulverizer for crushing, and pass through a 120-mesh sieve to obtain mushroom powder; wash and remove the pits from the yams, and use the same method to obtain yams pink;

[0018] B. The first kneading dough fermentation: Mix buckwheat flour, cornmeal, yam powder and shiitake mushroom powder together, then take out 1∕5 of the mixed powder, add fresh yeast, mix well and knead, put the kneaded dough at 28°C to let it cool down After fermenting for 5-6 hours, the dough will expand obviously, and many pores will appear in the dough;

[0019] C. The second kneading dough fermentation: when the dough fermented for the first time is obviously expanded and fermented, mix the remaining 4∕5 mixed powder, maltose and other auxiliary materials with water and th...

Embodiment 2

[0024] A kind of preparation method of mushroom yam buckwheat bread, concrete operation steps are:

[0025] A, raw material processing: remove the roots and pedicles of the washed mushrooms, cut them into pieces, put them into a pulverizer for pulverization, and pass through a 160-mesh sieve to obtain mushroom powder;

[0026] B. The first kneading dough fermentation: mix buckwheat flour, wolfberry powder and shiitake 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;

[0027] 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. Fermentation, the ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a mushroom and Chinese yam buckwheat bread producing method and belongs to the field of food processing. The mushroom and Chinese yam buckwheat bread producing method is characterized in that 8kg of buckwheat powder, 2 kg of maize meal, 3kg of mushroom powder, 1kg of Chinese yam powder, 7kg of white granulated sugar, 1kg of brown sugar, 3kg of peanut oil, 1kg of butter, 2kg of eggs, 600kg of fresh yeast, and an appropriate amount of salt, lemon extract and licorice root syrup form a raw material formula; a technological process of the mushroom and Chinese yam buckwheat bread producing method includes raw material processing, sieving, dough kneading, forming, baking, and product finishing. The mushroom and Chinese yam buckwheat bread producing method has the advantages that produced mushroom and Chinese yam buckwheat bread possesses fragrance and sweet of Chinese yam as well as fragrance and freshness of mushrooms, and is soft, appetizing, sweet, delicious, rich in nutrition, easy to digest, convenient to eat, suitable for people of all ages, and capable of nourishing yin and moistening the lungs, improving human immunities, delaying senescence, reducing blood pressure and lipid, and preventing and resisting cancers, and thus the produced mushroom and Chinese yam buckwheat bread is a kind of delicious and healthy food.

Description

technical field [0001] The invention relates to a food processing method, in particular to a preparation method of mushroom yam buckwheat bread. Background technique [0002] Shiitake mushrooms, also known as black mushrooms, shiitake mushrooms, northern mushrooms, thick mushrooms, thin mushrooms, flower mushrooms, and shiitake mushrooms, are edible fungi. The flesh of the bacteria is white, slightly thick, dense and fragrant. When young, the margins are involuted, with white fluff, which disappear with growth. There is a veil of bacteria under the cap, and then ruptures to form an incomplete bacterial ring. After aging, the edge of the lid is rolled back and cracked. Gills white, dense, curved, unequal in length. The stipe is often partial, white, curved, with ciliated scales below the annulus, fibrous, and solid inside. The spores are smooth, colorless, oval to oval, and reproduce by sporulation. [0003] The role of shiitake mushrooms: 1. Improve the immune function...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A21D13/00A21D2/36A23L1/29A23L33/00
CPCA21D13/00A21D2/36
Inventor 黄存英
Owner 黄存英
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap