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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AI-Extracted Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that purple sweet potato i...
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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.

Application Domain

Dough treatmentBakery products

Technology Topic

NutrientFruit Flavor +12

Examples

  • Experimental program(2)

Example Embodiment

[0014] Example 1 :
[0015] A method for making mango purple potato fruit-flavored bread, the specific operation steps are:
[0016] A. Purple sweet potato crushing: peel the washed purple sweet potato, cut into sections, put it into a pulverizer for crushing, pass a 100-mesh sieve to obtain purple sweet potato powder; prepare mushroom powder in the same way;
[0017] B. The first kneading and fermentation: Put the flour, mango powder, mushroom powder and purple potato powder together and mix well, then take out 2∕3 mixed powder and add fresh yeast, mix well and knead, put the kneading dough at 35℃ After it is fermented for 5-6 hours, the dough will swell significantly, and there will be many pores in the dough;
[0018] C. The second dough fermentation: When the dough of the first fermentation is obviously expanded and fermented, add the remaining 1∕3 mixed powder, maltose and other auxiliary materials, add water and mix with the fermentation dough, knead evenly, and carry out the second fermentation , The temperature is controlled at 30℃;
[0019] D. Forming and baking: After the second fermentation of the dough for 1-2 hours, it can be made into various shapes of round and oval, placed on the oven frame, and let it be proofed at 40℃. Ferment for three times for 60-80 minutes, and finally put it into the oven, the baking temperature is generally controlled at 200 ℃, and the time is 50-60 minutes;
[0020] E. Cooling and packaging: After the purple sweet potato bread is baked, it is ready to be packaged after a little cooling.
[0021] The parts not involved in the present invention are the same as the prior art or can be implemented by the prior art.

Example Embodiment

[0022] Example 2 :
[0023] A method for making mango purple sweet potato fruit bread, the specific operation steps are:
[0024] A. Purple sweet potato crushing: peel the washed purple sweet potato, cut into sections, put it into a crusher for crushing, and pass through a 120-mesh sieve to obtain purple sweet potato powder;
[0025] B. The first kneading and fermentation: Put the flour, mango powder and purple potato powder together and mix evenly, then take out 1∕4 mixed powder and add fresh yeast, mix well and knead, put the kneaded dough at 42℃ and let it ferment 2 -4 hours, the dough will expand significantly, and there will be many pores in the dough;
[0026] C. The second dough fermentation: When the dough of the first fermentation is significantly expanded and fermented, add the remaining 3∕4 mixed powder, meringue and other auxiliary materials, add water and mix with the fermentation dough, knead evenly, and perform the second time For fermentation, the temperature should be controlled at 37-40℃;
[0027] D. Molding and baking: After the second fermentation of the dough for 5-6 hours, it can be made into various shapes of round and oval, placed on the oven frame, and let it be proofed at 40℃. Ferment three times for 2-3 hours, sprinkle 10% black sesame on the dough, and finally put it into the oven. The baking temperature is generally controlled at 210°C and the time is 30-40 minutes;
[0028] E. Cooling and packaging: After the purple sweet potato bread is baked, it is ready to be packaged after a little cooling.

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