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Making method of mango and purple sweet potato bread with fruit flavor

A production method and technology of purple sweet potatoes, which are applied in the fields of dough processing, baking, baked food, etc., can solve the problems that purple sweet potatoes are not easy to store, and achieve the effects of improving human immunity, preventing osteoporosis, and preventing arteriosclerosis

Inactive Publication Date: 2016-02-03
NANLING DENDROBIUM IND ASSOC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that purple sweet potato is not easy to store, and to provide a method for making mango purple sweet potato fruity bread

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of manufacture method of mango purple potato fruity bread, concrete operation steps are:

[0016] A. Purple sweet potato crushing: peel the cleaned purple sweet potato, cut it into sections, put it into a grinder for crushing, and pass through a 100-mesh sieve to get purple sweet potato powder; use the same method to make shiitake mushroom powder;

[0017] B. The first kneading and fermentation: put the flour, mango powder, mushroom powder and purple sweet potato powder together and mix evenly, then take out 2∕3 of the mixed powder, add fresh yeast, mix well, and knead the kneaded dough at 35°C After fermenting for 5-6 hours, the dough will expand obviously, and many pores will appear in the dough;

[0018] C. The second kneading dough fermentation: when the dough fermented for the first time is obviously expanded and fermented, mix the remaining 1∕3 mixed powder, maltose and other auxiliary materials with water and the fermented dough, knead evenly, and carry ou...

Embodiment 2

[0023] A kind of manufacture method of mango purple potato fruity bread, concrete operation steps are:

[0024] A. Purple sweet potato crushing: peel the washed purple sweet potato, cut it into sections, put it into a grinder for crushing, and pass through a 120-mesh sieve to obtain purple sweet potato powder;

[0025] B. The first kneading dough fermentation: put the flour, mango powder and purple sweet potato powder together and mix evenly, then take out 1∕4 of the mixed powder, add fresh yeast, mix well and knead, put the kneaded dough at 42°C and let it ferment for 2 -4 hours, the dough will expand obviously, and many air holes will appear in the dough;

[0026] C. The second kneading dough fermentation: When the dough fermented for the first time is obviously expanded and fermented, mix the remaining 3∕4 mixed powder, protein sugar and other auxiliary materials with water and the fermented dough, knead evenly, and carry out the second kneading. Fermentation, the temperat...

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Abstract

The invention discloses a making method of a mango and purple sweet potato bread with a fruit flavor, belonging to the field of food processing. The mango and purple sweet potato bread is characterized by comprising the following raw materials: 8 kg of buckwheat flour, 5 kg of purple sweet potato powder, 1.2 kg of mango powder, 0.2 kg of water chestnut powder, 3.5 kg of strawberry juice, 10 kg of protein sugar, 0.8 kg of butter, 1.5 kg of eggs, 800 g of fresh yeast, an appropriate amount of salt, an appropriate amount of malt essence and an appropriate amount of high fructose corn syrup, and comprising the following processing flow: grinding purple sweet potatoes, sieving the obtained powder, kneading dough, carrying out fermentation, shaping the obtained product, baking the shaped product and obtaining finished product. The invention has the following beneficial effects: the product provided in the invention is pale yellow in color, is loose, delicious, sweet and soft in taste, and has sweetness of mangoes and fragrant flavor of purple sweet potatoes; the product is rich in nutrients, can be easily digested, and contains abundant lysine; and with the adoption of the product, the development of intelligence of children can be promoted, and the efficacy of inhibiting elevation of blood fat, reducing cholesterol and preventing cardiovascular and cerebrovascular diseases is achieved. The mango and purple sweet potato bread provided in the invention is convenient to eat and is suitable for people of all ages.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for making mango purple potato fruity bread. Background technique [0002] Purple potato, also known as black potato, has purple to deep purple flesh. It is rich in protein, starch, pectin, cellulose, amino acid vitamins and various minerals, as well as selenium and anthocyanins. Purple sweet potato is rich in nutrients and has special health care functions. The protein and amino acids in it are easily digested and absorbed by the human body. The vitamin A rich in it can improve vision and the mucosal epithelial cells of the skin. Vitamin C can make collagen protein synthesize normally and prevent the occurrence of scurvy. Anthocyanins are natural and powerful free radical scavengers. [0003] The role of purple sweet potato: 1. Enhance immunity: purple sweet potato contains a lot of mucus protein, which can prevent the atrophy of connective tissue in the liver and kidney, i...

Claims

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Application Information

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IPC IPC(8): A21D13/04A21D2/36
CPCA21D13/04A21D2/36A21D2/366
Inventor 梁平汪南怡靳根强陈宏生张大伟
Owner NANLING DENDROBIUM IND ASSOC
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