Nutritional coarse-cereal bread and making method thereof

A nutrition and bread technology, applied in the direction of dough processing, baking, baked food with modified ingredients, etc., can solve the problems of high calorie, single bread ingredients, not healthy enough, etc.

Inactive Publication Date: 2016-01-20
ANHUI YANZHIFANG FOOD HEFEI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Baked food made of wheat flour as the main raw material, yeast, eggs, oil, nuts, etc. Single, usually made of wheat, in order to ad

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of multigrain nutritious bread, the raw materials are composed according to the following proportions by weight: 28 parts of sorghum, 22 parts of fragrant taro, 18 parts of lentils, 18 parts of bitter gourd, 12 parts of melon seeds, 18 parts of lemon, 20 parts of amaranth, and 14 parts of Ganoderma lucidum 16 parts of Chinese angelica, 18 parts of four-leaf vegetables, 12 parts of water chestnut leaves, 14 parts of figs, 20 parts of plantain, 20 parts of Chrysanthemum chrysanthemum and 16 parts of ginkgo.

[0027] A method for preparing multigrain nutritious bread, comprising the following steps:

[0028] 1) Take 28 parts of sorghum, 22 parts of fragrant taro, 18 parts of lentils and 18 parts of bitter gourd, put them in a boiling water pot and blanch for 10-15 minutes, remove and rinse with clean water;

[0029] 2) Put the material obtained in step 1) into a dryer at 80-90°C, and dry until the moisture content is 10-15%;

[0030] 3) Put the dried material in st...

Embodiment 2

[0041] A kind of multigrain nutritious bread, the raw materials are composed according to the following proportions by weight: 29 parts of sorghum, 21 parts of fragrant taro, 17 parts of lentils, 16 parts of bitter gourd, 11 parts of melon seeds, 17 parts of lemon, 18 parts of amaranth, and 13 parts of Ganoderma lucidum 14 parts of Chinese angelica, 16 parts of four-leaf vegetables, 11 parts of water chestnut leaves, 13 parts of figs, 18 parts of plantain, 19 parts of Chrysanthemum chrysanthemum and 14 parts of ginkgo.

[0042] A method for preparing multigrain nutritious bread, comprising the following steps:

[0043] 1) Take 29 parts of sorghum, 21 parts of sweet potato, 17 parts of lentils and 16 parts of bitter gourd, put them in a boiling water pot and blanch for 10-15 minutes, remove and rinse with clean water;

[0044] 2) Put the material obtained in step 1) into a dryer at 80-90°C, and dry until the moisture content is 10-15%;

[0045] 3) Put the dried material in ste...

Embodiment 3

[0056] A kind of multigrain nutritious bread, the raw materials are composed according to the following proportions by weight: 30 parts of sorghum, 20 parts of fragrant taro, 16 parts of lentils, 14 parts of bitter gourd, 10 parts of melon seeds, 16 parts of lemon, 16 parts of amaranth, and 12 parts of Ganoderma lucidum 12 servings of Chinese angelica, 14 servings of four-leaf vegetables, 10 servings of water chestnut leaves, 12 servings of figs, 16 servings of plantain, 18 servings of Chrysanthemum chrysanthemum and 12 servings of ginkgo.

[0057] A method for preparing multigrain nutritious bread, comprising the following steps:

[0058] 1) Take 30 parts of sorghum, 20 parts of fragrant taro, 16 parts of lentils and 14 parts of bitter gourd, put them in a boiling water pot and blanch for 10-15 minutes, remove and rinse with clean water;

[0059] 2) Put the material obtained in step 1) into a dryer at 80-90°C, and dry until the moisture content is 10-15%;

[0060] 3) Put the...

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Abstract

The invention discloses a type of nutritional coarse-cereal bread and a making method thereof. The nutritional coarse-cereal bread is made by sorghum, purple yams, lentils, bitter melons, melon seed kernels, lemons, three-colored amaranth, ganoderma lucidum, Chinese angelica, four-leaf vegetables, water chestnut leaves, figs, plantain, crowndaisy chrysanthemum and ginkgos. The raw materials include, by weight, 28-30 parts of sorghum, 20-22 parts of purple yams, 16-18 parts of lentils, 14-18 parts of bitter melons, 10-12 parts of melon seed kernels, 16-18 parts of lemons, 16-20 parts of three-colored amaranth, 12-14 parts of ganoderma lucidum, 12-14 parts of Chinese angelica, 14-18 parts of four-leaf vegetables, 10-12 parts of water chestnut leaves, 12-14 parts of figs, 16-20 parts of plantain, 18-20 parts of crowndaisy chrysanthemum and 12-16 parts of ginkgos. The nutritional coarse-cereal bread is delicious, tasty and rich in nutrition and has a health-care function.

Description

technical field [0001] The invention relates to a multigrain nutritious bread and a preparation method thereof. Background technique [0002] Bread is a food made from milled grains and heated. Baked food made of wheat flour as the main raw material, yeast, eggs, oil, nuts, etc. Single, usually made of wheat, in order to adjust the taste, add [0003] It is often also an auxiliary material such as cream, which has a lot of calories and is not healthy enough. [0004] According to nutrition science, the best diet is actually a balanced diet. The first principle of a balanced diet requires food to be as diverse as possible. Eating only polished rice and white flour is inconsistent with the principle of a balanced diet. You must also eat coarse grains, which contain more trace elements, such as iron, magnesium, zinc, and selenium, than refined grains. The value of these trace elements to human health is considerable. Potassium, calcium, vitamin E, folic acid, and bioflavo...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/36A21D13/04
CPCA21D2/36A21D2/362A21D2/364A21D2/366A21D13/04A21D13/06
Inventor 祁斌
Owner ANHUI YANZHIFANG FOOD HEFEI
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