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Low-sugar fruit-flavored bun

A fruit and bread technology is applied in the field of food processing and low-sugar fruit bread. handy effect

Inactive Publication Date: 2015-12-23
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

(1) Traditional bread making mainly uses an oven, which requires very high heat and skill, and the baked bread is easy to catch fire
(2) Too many additives, such as food flavors, margarine, etc., which will seriously endanger human health
(3) In order to increase the taste of traditional bread, a lot of powdered sugar is added, which leads to the high sugar content of bread, which is easy to cause obesity
(4) Since the material selection of traditional bread is very simple, the nutritional content of bread is single, which cannot meet people's needs for multi-nutrient substances and good taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Low-sugar fruit bread, the ingredients and weight-to-number ratio are: Sydney 85, white fungus 85, citric acid aqueous solution 25, potassium sorbate 0.09, flour 250, red date powder 80, egg 65, sesame oil 70, maltose 1.0, fresh yeast 26, milk powder 12 , salt 4, water 130.

[0022] The low-sugar fruit bread comprises the following steps:

[0023] (1) Prepare snow pear tremella jam: Soak and wash the tremella, put it into a pot, add water, boil for 16 minutes on high heat, and then make a tremella slurry by beating. Wash and peel the pears, cut them into pieces, and immerse them in a bowl filled with citric acid aqueous solution for 12 minutes. Pour the pears and citric acid aqueous solution into the pot, add a small amount of water, boil for 12 minutes, and beat to make a pear slurry. Mix the pear pulp and white fungus pulp in a ratio of 1:1, pour it into a pot and cook. First boil for 11 minutes with high heat, then switch to simmer for 12 minutes, and keep stirring...

Embodiment 2

[0030] Low-sugar fruit bread, the ingredients and weight-to-number ratio are: Sydney 90, white fungus 90, citric acid aqueous solution 26, potassium sorbate 0.08, flour 270, red dates 88, eggs 76, sesame oil 73, maltose 1.1, fresh yeast 26.5, milk powder 13 , salt 5, water 136.

[0031] The low-sugar fruit bread comprises the following steps:

[0032] (1) Prepare snow pear tremella jam: soak and wash the tremella, put it into a pot, add water, boil for 18 minutes on high heat, and then make a tremella slurry by beating. Wash and peel the pears, cut them into pieces, and immerse them in a bowl filled with citric acid aqueous solution for 14 minutes. Pour the pears and citric acid aqueous solution into the pot, add a small amount of water, boil for 15 minutes, and beat to make a pear slurry. Mix the pear pulp and white fungus pulp in a ratio of 1:1, pour it into a pot and cook. Boil with high heat for 12 minutes first, then heat with slow fire for 14, and keep stirring. After...

Embodiment 3

[0039] Low-sugar fruit bread, the ingredients and weight ratio are: Sydney 100, white fungus 100, citric acid aqueous solution 30, potassium sorbate 1.0, flour 290, red date powder 95, eggs 80, sesame oil 120, maltose 1.2, fresh yeast 30, milk powder 15 , salt 6, water 150.

[0040] The low-sugar fruit bread comprises the following steps:

[0041] (1) Prepare snow pear tremella jam: Soak and wash the tremella, put it into a pot, add water, boil for 22 minutes on high heat, and then make a tremella slurry by beating. Wash and peel the Sydney pears, cut them into pieces, and immerse them in a bowl filled with citric acid aqueous solution for 15 minutes. Pour the Sydney and citric acid aqueous solution into the pot, add a small amount of water, boil for 18 minutes, and beat to make a Sydney slurry. Mix the pear pulp and white fungus pulp in a ratio of 1:1, pour it into a pot and cook. Boil for 14 minutes with high heat first, then heat with slow fire for 16, and keep stirring. ...

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PUM

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Abstract

The invention discloses low-sugar fruit-flavored bread, and belongs to the field of food processing. The low-sugar fruit-flavored bread is made from, by weight, 80-100 parts of snow pear, 80-100 parts of tremella, 24-30 parts of citric acid aqueous solution, 0.08-0.1 part of potassium sorbate, 240-300 parts of flour, 80-100 parts of red jujube meal, 60-80 parts of egg, 60-150 parts of sesame oil, 0.9-1.2 parts of maltose, 24-30 parts of fresh yeast, 10-15 parts of milk powder, 3-6 parts of salt and 120-150 parts of water. The low-sugar fruit-flavored bread is crispy, fragrant, delicious and rich in nutrient. Contained snow pear has effects on promoting body fluid secretion and moistening dryness, clearing away fire and dissipating phlegm, and nourishing blood and promoting granulation. Contained tremella can tonify qi and build body, has an effect on invigorating blood circulation, and can prevent and treat iron-deficiency anemia and the like. Contained red jujube has effects on replenishing qi and nourishing blood, whitening skin and removing freckle, and delaying senescence. The product is convenient to eat, suitable for people of all ages, low in sugar content, fragrant and sweet in taste and beneficial to health.

Description

technical field [0001] The invention relates to a food processing method and belongs to the field of food processing. Especially when it comes to low sugar fruit bread. Background technique [0002] Bread is a class of baked goods with a long history, huge consumption and great variety. China has a large population, and the potential demand for bread is huge. However, in reality, per capita consumption is far below the international average. In recent years, with the development of the economy and the continuous improvement of people's living standards, great changes have taken place in consumption concepts and awareness, and the demand for bread has also gradually increased. [0003] However, traditional bread making is not satisfactory from technology to taste, mainly in the following aspects. (1) Traditional bread making mainly uses an oven, which requires very high heat and skill, and the baked bread is easy to catch fire. (2) Too many additives, such as food flavors...

Claims

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Application Information

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IPC IPC(8): A21D13/00A21D2/36
Inventor 黄钰雯
Owner GUANGXI UNIV
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