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A kind of preparation method of instant bread

A production method and fast-food technology, which is applied in baked food, food science, baking, etc., can solve the problems of reduced flavor of leavened bread, short shelf life of leavened bread, and single taste of leavened bread, so as to improve the taste, Long shelf life and effect of enhancing nutritional value

Active Publication Date: 2018-05-25
平邑县经发信息服务有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The baked dough cake products currently sold in the market with flour as the main raw material must be sold as soon as possible after baking, which can no longer meet the needs of the market
At the same time, the dough cake has short shelf life and is not easy to store. With the extension of time and freezing treatment, the dough cake will become less flavorful, rough in taste, lose nutrients, and become moldy and deteriorated.
At the same time, eating bread alone has a single taste, only intake of carbohydrates, and unbalanced nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The raw materials used include:

[0029] Cake base: wheat, barley, black rice, oats, soybeans and zucchini; among them, the weight of wheat is 40% of the total weight of all raw materials, and the weight of zucchini is 5% of the total weight of all raw materials;

[0030] The instant instant noodle cake is prepared according to the following steps:

[0031] (1) Raw material pretreatment:

[0032] (1a) Take fresh high-quality, mildew-free wheat, barley, black rice and oats, remove impurities and broken rice by vibrating sieve, and put them in a drum-type medicine washing machine for washing, with a speed of 100-140 rpm and time control In 3-5 minutes, to avoid the loss of nutrients, the cleaned raw materials are air-dried at 40-50°C, mechanically crushed and passed through a 60-80 mesh sieve for later use;

[0033] (1b) Select fresh, non-corruption soybeans and zucchini, and mechanically beat the cleaned raw materials for later use;

[0034] (2) Soaking: Soak the raw ...

Embodiment 2

[0044] The raw materials used include:

[0045] Cake base: wheat, barley, black rice, oats, soybeans and zucchini; wherein, the weight of wheat is 50% of the total weight of all raw materials, and the weight of zucchini is 80% of the total weight of all raw materials;

[0046] The instant instant noodle cake is prepared according to the following steps:

[0047] (1) Raw material pretreatment:

[0048] (1a) Take fresh high-quality, mildew-free wheat, barley, black rice and oats, remove impurities and broken rice by vibrating sieve, and put them in a drum-type medicine washing machine for washing, with a speed of 100-140 rpm and time control In 3-5 minutes, to avoid the loss of nutrients, the cleaned raw materials are air-dried at 40-50°C, mechanically crushed and passed through a 60-80 mesh sieve for later use;

[0049] (1b) Select fresh, non-corruption soybeans and zucchini, and mechanically beat the cleaned raw materials for later use;

[0050] (2) Soaking: Soak the raw ma...

Embodiment 3

[0060] The raw materials used include:

[0061] Cake base: wheat, barley, black rice, oats, soybeans and zucchini; among them, the weight of wheat is 60% of the total weight of all raw materials, and the weight of zucchini is 10% of the total weight of all raw materials;

[0062] The instant instant noodle cake is prepared according to the following steps:

[0063] (1) Raw material pretreatment:

[0064] (1a) Take fresh high-quality, mildew-free wheat, barley, black rice and oats, remove impurities and broken rice by vibrating sieve, and put them in a drum-type medicine washing machine for washing, with a speed of 100-140 rpm and time control In 3-5 minutes, to avoid the loss of nutrients, the cleaned raw materials are air-dried at 40-50°C, mechanically crushed and passed through a 60-80 mesh sieve for later use;

[0065] (1b) Select fresh, non-corruption soybeans and zucchini, and mechanically beat the cleaned raw materials for later use;

[0066] (2) Soaking: Soak the raw...

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Abstract

The invention provides a method for making instant noodle cakes, which uses wheat, barley, black rice, oats, soybeans, zucchini, etc. A variety of flavored doughnuts. Including raw material pretreatment, soaking, fermentation, molding, baking, roasting and quick-freezing processes. The instant cooked food dough cake of the invention has diverse and healthy ingredients, is convenient to operate, and can be eaten after microwave thawing. The instant noodle cake of the invention is fine and smooth in taste, easy to absorb, rich and balanced in nutrition, convenient to eat, and is a convenient food suitable for all ages.

Description

technical field [0001] The invention relates to a preparation method of instant dough cake, which belongs to the technical field of nutritional instant food processing. Background technique [0002] The sourdough bread is soft and delicious, full of wheat aroma and fermented aroma, and is an important staple food in northern my country. [0003] With the rapid development of China's economy, especially the accelerated pace of life has prompted people to change the traditional way of life, a new generation of consumer groups is growing, and convenience food is increasingly favored by consumers. The usual practice of leavened bread is to use fermented round cakes to bake in a baking pan brushed with cooking oil. The baked dough cake products based on flour that are currently sold in the market must be sold as soon as possible after baking, which has not been able to meet the needs of the market. Simultaneously, the leavened dough cake has short shelf life and is not easy to ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/24A21D13/28
Inventor 赖振扬窦立贞王常伟
Owner 平邑县经发信息服务有限公司
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