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Processing method for grape seed superfine powder reinforcement nutrition bread

A technology of grape seed ultrafine powder and processing method, which is applied in the direction of dough processing, baking, baked food, etc., can solve the problems of grape seed ultrafine powder addition, etc., to improve utilization rate, reduce impact, enrich dietary fiber and anti-oxidation The effect of functional activity

Active Publication Date: 2015-04-29
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technology allows creation of baked products without excessive amounts of flour or yeast extract (yeff). By mixing certain types of rice starch together with fine particles called grapes seed, these tiny components help keep them from sticking out during storage. These small pieces also have antioxidants like lycopene, flavonoids, carotenoids, tannins, etc., reducing their impact upon taste quality and texture. Overall, this method helps improve the properties of cereal based products while minimizing harmful chemical substances released into our environment through traditional methods.

Problems solved by technology

This patented technical problem addressed in this patent relates to finding ways to improve the taste, texture, or functionality of rice flour without compromising their original quality. Specifically, these improvements involve creating finer particles called “grapes” from raw grain sources like whale shells, corn cereals, barley beans, oats, nuts, fava bean pods, and others. These small grainy pieces can help increase absorbency, reduce inflammations, treat chronic conditions, promote weight loss, control lipid levels, suppress metabolism, decrease insulence, fight against cancer cells, and provide added benefits beyond just serving up calorie value.

Method used

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  • Processing method for grape seed superfine powder reinforcement nutrition bread

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Embodiment 1

[0034] Wash, dry, and sterilize the longan grape seeds after brewing, and then perform ultrafine pulverization to obtain superfine grape seed powder with a particle size of 1-50 μm; weigh 500 g of high-gluten wheat flour, 10 g of active dry yeast, and 1 g of bread improver , 50g of eggs, 200g of water, 125g of sugar, stir well with a dough mixer, and knead until a dough is formed, add 50g of butter, 4g of salt, and 20g of superfine grape seed powder, continue to stir, and knead until the dough is smooth; put the dough into the oven for a while Proofing, temperature 30°C, relative humidity 75%, time 40 minutes, until the dough expands to about twice the volume, take out the dough, ventilate, shape, take an appropriate amount of dough into the mold, and perform a second proofing in the wake-up oven. Leave a proper gap on the lid of the box, and when the dough reaches 80% to 90% of the mold, put it in the oven, bake at 210°C for 25 minutes, and finally cool and pack. The manufact...

Embodiment 2

[0037] Wash, dry, and sterilize the Chardonnay grape seeds after wine making, and then carry out ultrafine pulverization treatment to obtain grape seed ultrafine powder, the particle size of which is 1-50 μm; weigh 5.0Kg of high-gluten wheat flour, 0.1Kg of active dry yeast, Bread improver 0.01Kg, eggs 0.5Kg, water 2.0Kg, sugar 0.75Kg, use a dough mixer to mix evenly until it forms a dough, add butter 0.5Kg, salt 0.04Kg, continue to stir until the dough is smooth, mix well Add 0.6Kg of superfine grape seed powder and 0.6Kg of water into the dough and mix well; put the dough into a wake-up oven for a proofing at a temperature of 35°C, a relative humidity of 60%, and a time of 30 minutes until the dough expands to about twice its volume. Take out the dough, ventilate, shape, take an appropriate amount of dough into the mold, and carry out a second proofing in the oven, leave a proper gap in the lid, and when the dough reaches 80% to 90% of the mold, put it in the oven, at 180 Ba...

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Abstract

The invention discloses a processing method for grape seed superfine powder reinforcement nutrition bread and belongs to the technical field of food processing. According to the method, grape seeds are processed into superfine powder by adopting a physical grinding technology, then the bread is made through dough mixing, primary proofing, exhausting, reshaping molding, secondary proofing, baking, cooling and packaging processes, and the bread is endowed with rich dietary fibers and antioxidant function activity by adding the grape seed superfine powder. According to a superfine grinding process, hidden food safety dangers such as solvent residue in a solvent extraction process are eliminated, and rich nutritional active ingredients in the grape seeds are safely transferred into a product; wine grape skin residue byproducts serving as new food resources are finely and deeply developed with high additional value, so that the utilization rate of raw materials is improved, and the economical benefit and the social benefit are higher.

Description

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Claims

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Application Information

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Owner CHINA AGRI UNIV
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