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Method for preparing bread with dietary therapy effect

A bread and efficacy technology, which is applied in dough processing, baked food, food science, etc., can solve the problems of poor taste and small volume of stomach nourishing bread, and achieve the effect of increasing bread volume, delaying bread aging, and improving taste

Inactive Publication Date: 2015-06-17
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The invention provides a method for preparing bread with therapeutic efficacy. The bread prepared by the method not only has the function of nourishing the stomach, but also solves the problems of small volume and poor taste of the bread for nourishing the stomach in the prior art

Method used

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  • Method for preparing bread with dietary therapy effect
  • Method for preparing bread with dietary therapy effect
  • Method for preparing bread with dietary therapy effect

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] A method for preparing bread with dietary efficacy, comprising:

[0050] (1) Vacuum-dry Hericium erinaceus, Poria cocos and Semen jujuba at 50°C for 3 hours, grind the dried raw materials, pass through a 30-mesh sieve, add 15 times the weight of pure water, extract at 85°C for 3 hours, filter, Obtain a primary extract; add licorice slices with a diameter of about 0.5 cm and pitted hawthorn to the filter residue, then add 10 times the weight of purified water, and extract at the same extraction temperature for 1 hour to obtain a secondary extract ; The two extracts are combined as a total extract;

[0051] The consumption of each component of mixed raw material is:

[0052]

[0053] (2) Mix 100g wheat high-gluten flour, 0.6g active dry yeast powder, and 0.7g vitamin C, add 60g of fructo-oligosaccharide-containing extract, stir in a mixer for 3 minutes at a low speed, and stir at a high speed for 5-8 minutes, After stirring evenly, ferment for 3 hours at a temperatur...

Embodiment 2

[0064] A method for preparing bread with dietary efficacy, comprising:

[0065] (1) Vacuum-dry Hericium erinaceus, Poria cocos and Jujube seed at 60°C for 4 hours, grind the dried raw materials, pass through a 30-mesh sieve, add 15 times the weight of pure water, extract at 90°C for 3 hours, filter, Obtain a primary extract; add licorice slices with a diameter of about 0.5 cm and pitted hawthorn to the filter residue, then add 10 times the weight of purified water, and extract at the same extraction temperature for 1 hour to obtain a secondary extract ; The two extracts are combined as a total extract;

[0066] The consumption of each component of mixed raw material is:

[0067]

[0068] (2) Mix 100g of high-gluten wheat flour and 0.6g of active dry yeast powder, add 55g of extract, stir in a blender for 3 minutes at low speed, and 5-8 minutes at high speed. Ferment for 4h under the condition of 70%, obtain fermented dough;

[0069] (3) Take 100g of fermented dough and p...

Embodiment 3

[0078] In the preparation step (2) of embodiment 2, add 1% fructo-oligosaccharide in the extract solution, other processes are constant, and the bread sensory scoring result of preparation is as follows:

[0079] Color (15), shape (15), fragrance (20), taste (20), touch (15), the total score is 85.

[0080] Its stomach-nourishing effect is consistent with Example 2.

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Abstract

The invention discloses a method for preparing bread with a dietary therapy effect. The method comprises the steps that mixed raw materials including hericium erinaceus, liquorice, poria cocos, spina date seeds and hawthorn are arranged in water for extraction to obtain extract liquid; after active dry yeast powder and wheat high gluten flour are mixed, the extract liquid is added to the mixture, and fermentation is carried out to obtain fermented dough, the wheat high gluten flour, plant extract composite powder, brown sugar and the extract liquid are added to the fermented dough, the mixtures are evenly mixed, and oil and salt are then added to the mixture to carry out secondary fermentation; after secondary fermentation is completed, segmentation, ball rolling, shaping, fermentation and baking are carried out to obtain finished stomach nourishing bread; the plant extract composite powder is composed of kelp extract, aloe extract and polygonatum odoratum extract. Bread made through the method has a stomach nourishing function, and the problems that in the prior art, the stomach nourishing bread is small in size and poor in taste are also solved.

Description

technical field [0001] The invention relates to the field of fermented flour products, in particular to a method for preparing bread with dietary efficacy. Background technique [0002] Bread, also known as 麺包, is a kind of food crops such as rye and wheat as basic raw materials. It is first ground into powder, then added with water, salt, yeast, etc., and made into a dough blank, and then baked Foods made by heating, grilling, steaming, frying, etc. Usually, when we mention bread, most people think of European and American bread or Japanese-style stuffed bread, sweet bread, etc. In fact, there are many special types of bread in the world. In addition to rye flour and wheat flour, buckwheat flour, brown rice flour, and corn flour are widely used in the world to make bread. Some breads are fermented with angel yeast, which makes them fluffier and softer during baking; there are also many breads that do the opposite and don't need to be fermented. Although the raw material...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/36
CPCA21D13/00A21D2/181A21D2/36A23L33/15A23L33/40A23V2002/00
Inventor 张国华何国庆朱永胜何捷刘同杰陈书攀阮辉
Owner ZHEJIANG UNIV
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