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High-nutrient health-care bread

A high-nutrition, bread-based technology, applied in dough processing, baking, baked food, etc., can solve the problems of unfavorable health and obesity, and achieve the effect of good diet and health care, promote gastrointestinal peristalsis, and reduce blood lipids

Inactive Publication Date: 2015-11-11
合肥维巧食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the current bread is added with condensed milk, butter, etc. to enhance the taste of the bread. Excessive use of condensed milk and butter can easily cause obesity, which is not conducive to health, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A high-nutrition health-care bread, which is composed of the following components by weight: 80 parts of flour, 6 parts of sugar, 1 part of yeast, 1 part of dietary fiber from yam residue, 1 part of dietary fiber from burdock residue, 3 parts of salvia miltiorrhiza, and 0.8 part of table salt , 15 parts of purple potato raw materials, 8 parts of beans.

[0020] The manufacturing process includes the following steps:

[0021] a) Selection and pretreatment of raw and auxiliary materials: crush the flour, filter to remove impurities, dissolve salt and sugar in boiling water, filter to remove impurities, and set aside; put the yeast into warm water at 25-30°C whose mass is 6-8 times that of the yeast Add 0.3-0.6 times the mass of sugar, stir evenly, let it stand for 30-45 minutes to activate, the water used is distilled water; add water to grind the beans into a slurry, the amount of water added is suitable for making flour into dough;

[0022] b) Dough preparation: mix fl...

Embodiment 2

[0031] A high-nutrition health-care bread, which is composed of the following components by weight: 90 parts of flour, 8 parts of sugar, 2 parts of yeast, 1 part of dietary fiber from yam dregs, 1 part of dietary fiber from burdock dregs, 3 parts of salvia miltiorrhiza, and 1 part of table salt , 20 parts of purple potato raw materials, 9 parts of beans.

[0032] The manufacturing process includes the following steps:

[0033] a) Selection and pretreatment of raw and auxiliary materials: crush the flour, filter to remove impurities, dissolve salt and sugar in boiling water, filter to remove impurities, and set aside; put the yeast into warm water at 25-30°C whose mass is 6-8 times that of the yeast Add 0.3-0.6 times the mass of sugar, stir evenly, let it stand for 30-45 minutes to activate, the water used is distilled water; add water to grind the beans into a slurry, the amount of water added is suitable for making flour into dough;

[0034] b) Dough preparation: mix flour, ...

Embodiment 3

[0043] A high-nutrition health-care bread, which is composed of the following components by weight: 100 parts of flour, 10 parts of sugar, 2.5 parts of yeast, 1 part of dietary fiber from yam residue, 1 part of dietary fiber from burdock residue, 3 parts of salvia miltiorrhiza, and 1.2 parts of table salt , 25 parts of purple potato raw materials, 10 parts of beans.

[0044] The manufacturing process includes the following steps:

[0045] a) Selection and pretreatment of raw and auxiliary materials: crush the flour, filter to remove impurities, dissolve salt and sugar in boiling water, filter to remove impurities, and set aside; put the yeast into warm water at 25-30°C whose mass is 6-8 times that of the yeast Add 0.3-0.6 times the mass of sugar, stir evenly, let it stand for 30-45 minutes to activate, the water used is distilled water; add water to grind the beans into a slurry, the amount of water added is suitable for making flour into dough;

[0046] b) Dough preparation:...

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Abstract

High-nutrient health-care bread is made from flour, sugar, yeast, Chinese yam residue dietary fibers, burdock residue dietary fibers, salvia miltiorrhiza, salt, purple potatoes and beans. A crust of the obtained bread is brown, or golden yellow, or reddish brown or light brown; according to the bread crust texture, the crown is big, the neck is obvious, and the crust is free from cracks or spots and smooth; a bread core is purple or light purple and as smooth as silk; air holes of the bread are fine, dense, uniform and rectangular, hole walls are thin, and the bread has no obvious hollow or solid parts and is in a sponge shape; the bread is soft and high in resilience, can recover fast after being pressed, and has bread empyreumatique taste, sweet and saline taste and light yeast taste; Chinese yam residues and burdock residues contain a great number of usable high-quality dietary fibers and have the good dietary therapy health-care functions for patients with diabetes, colon cancer and the like; the salvia miltiorrhiza can reduce blood fat and restrain coronary atherosclerosis formation.

Description

technical field [0001] The invention relates to the field of food, in particular to a high-nutrition and health-care bread. Background technique [0002] Bread is a large class of food with the longest history, the largest consumption and a wide variety in baked goods. In recent years, with the gradual improvement of people's living standards, great changes have taken place in consumption awareness and consumption concepts. The demand for bread has gradually increased. More and more people at home and abroad have begun to use bread as breakfast food, travel food etc. The introduction of foreign bread has strongly stimulated China's domestic bread industry, making Chinese bread reach unprecedented heights in terms of variety, packaging, taste, and function. Most of the current bread is added with condensed milk, butter, etc. to enhance the taste of the bread. Excessive use of condensed milk and butter can easily cause obesity and is not conducive to health. Contents of th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/36
Inventor 彭卉
Owner 合肥维巧食品科技有限公司
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