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Konjak-vegetable bread

A vegetable and bread technology, which is applied in the processing of dough, baking, and baked goods with modified ingredients, etc., can solve the problem of low nutritional value of bread, and achieve the effects of increasing nutritional value, easy to obtain materials, and low price.

Inactive Publication Date: 2016-01-06
QINGDAO JUNENG PIPELINE EQUIP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Bread is a food that people like, and traditional bread has little nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A konjac vegetable bread, which comprises the following raw materials in parts by weight: 100-120 parts of wheat flour, 10-20 parts of peanut oil, 40-60 parts of konjac flour, 20-40 parts of egg white, 30-50 parts of soybean meal, yeast powder 4-6 parts, 20-40 parts of oats, 8-12 parts of honey, 10-12 parts of carrots, 4-8 parts of salt, 12-14 parts of cucumbers, 14-16 parts of spinach, 40-50 parts of water.

Embodiment 2

[0017] A konjac vegetable bread, which comprises the following raw materials in parts by weight: 100 parts of wheat flour, 10 parts of peanut oil, 40 parts of konjac flour, 20 parts of egg white, 30 parts of soybean meal, 4 parts of yeast powder, 20 parts of oats, and 8 parts of honey , 10 parts of carrots, 4 parts of salt, 12 parts of cucumbers, 14 parts of spinach, and 40 parts of water.

Embodiment 3

[0019] A konjac vegetable bread, which comprises the following raw materials in parts by weight: 110 parts of wheat flour, 15 parts of peanut oil, 50 parts of konjac flour, 30 parts of egg white, 40 parts of soybean meal, 5 parts of yeast powder, 30 parts of oats, and 10 parts of honey , 11 parts of carrots, 6 parts of salt, 13 parts of cucumbers, 15 parts of spinach, and 45 parts of water.

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PUM

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Abstract

The invention discloses a konjak-vegetable bread which comprises the following raw materials by weight: 100-120 parts of wheat flour, 10-20 parts of peanut oil, 40-60 parts of konjak powder, 20-40 parts of egg white, 30-50 parts of soybean meal, 4-6 parts of yeast powder, 20-40 parts of oat, 8-12 parts of honey, 10-12 parts of carrot, 4-8 parts of salt, 12-14 parts of cucumber, 14-16 parts of spinach and 40-50 parts of water. The Konjak-vegetable bread provided by the invention has advantages of easy material drawing and low price. Not only is mouthfeel of a traditional bread kept, but also nutritive values of the konjak and other vegetables are added, thereby improving the nutritive value of the vegetable. The konjak-vegetable bread is suitable for various kinds of persons. The konjak-vegetable bread has advantages of simple manufacture method and easy process mastering. The konjak-vegetable bread can be produced through mass production and furthermore can satisfy a market requirement.

Description

technical field [0001] The invention relates to a kind of bread, in particular to a kind of konjac vegetable bread. Background technique [0002] With the acceleration of people's life rhythm and the improvement of living standards, the requirements for diet have also increased, and the problem of unreasonable diet structure has become increasingly prominent. For example, there are generally insufficient nutrients such as calcium, iron, potassium, and vitamin A in people's diets. The incidence of chronic diseases such as obesity, cardiovascular disease, and cancer is getting higher and higher, and it is gradually developing towards a younger age. Bread is a food that people like, but traditional bread has low nutritional value. [0003] Konjac, known as "removing intestinal sand" since ancient times, is a perennial herb growing in the mountains at an altitude of 250-2500 meters. It grows under sparse forests and is a beneficial alkaline food. Too many people, eating konjac...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/36
CPCA21D13/06A21D2/36A21D2/366
Inventor 尹衍波
Owner QINGDAO JUNENG PIPELINE EQUIP CO LTD
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