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Longan, dasheen and red bean bread and making method thereof

A taro and red bean technology, which is applied in the field of longan taro red bean bread and its preparation, can solve the problems of poor taste and no health care effect of the bread, and achieve the effect of soft inside, high edible efficacy and rich layered aesthetic feeling

Inactive Publication Date: 2016-02-03
ZHENGZHOU RENHONG PHARMA CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The bread tastes bad and has no health benefits

Method used

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Examples

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Effect test

Embodiment 1

[0023] In the embodiment of the present invention, a kind of longan, taro and red bean bread, raw materials according to weight parts include: 25 parts of longan, 40 parts of taro, 16 parts of red bean, 600 parts of high-gluten flour, 200 parts of low-gluten flour, 50 parts of sugar, 15 parts of salt 35 parts of milk powder, 70 parts of eggs, 50 parts of skin oil, 50 parts of oil layer oil, 10 parts of instant yeast, 4 parts of improver, 500 parts of cold water; the instant yeast is low-sugar type instant yeast.

[0024] The preparation method of described longan taro red bean bread comprises the following steps:

[0025] (1) Put the longan, taro, and red beans into the mixing bucket together with high-gluten flour, low-gluten flour, sugar, salt, instant yeast, milk powder, and improver, stir slowly for 1 minute, add cold water and eggs Stir at a slow speed for 1 minute, then add the leather surface oil, stir for 1 minute at a slow speed, then stir at a medium or fast speed un...

Embodiment 2

[0031] In the embodiment of the present invention, a kind of longan, taro and red bean bread, raw materials according to weight parts include: 30 parts of longan, 45 parts of taro, 18 parts of red bean, 700 parts of high-gluten flour, 300 parts of low-gluten flour, 60 parts of sugar, 20 parts of salt 40 parts of milk powder, 80 parts of eggs, 60 parts of leather surface oil, 60 parts of oil layer oil, 15 parts of instant yeast, 5 parts of improver, 540 parts of cold water.

[0032] The preparation method of described longan taro red bean bread comprises the following steps:

[0033] (1) Put the longan, taro, and red beans into the mixing bucket together with high-gluten flour, low-gluten flour, sugar, salt, instant yeast, milk powder, and improver, stir slowly for 2 minutes, add cold water and eggs Stir at a slow speed for 2 minutes, then add the leather surface oil, stir for 2 minutes at a slow speed, then stir at a medium or fast speed until the surface of the dough is very ...

Embodiment 3

[0039] In the embodiment of the present invention, a kind of longan taro red bean bread, raw materials according to parts by weight include: 35 parts of longan, 50 parts of taro, 20 parts of red bean, 700 parts of high-gluten flour, 400 parts of low-gluten flour, 70 parts of sugar, 25 parts of salt 45 parts of milk powder, 90 parts of eggs, 70 parts of leather surface oil, 70 parts of oil layer oil, 20 parts of instant yeast, 6 parts of improver, and 580 parts of cold water.

[0040] The preparation method of described longan taro red bean bread comprises the following steps:

[0041] (1) Put the longan, taro, and red beans into the mixing bucket together with high-gluten flour, low-gluten flour, sugar, salt, instant yeast, milk powder, and improver, stir at a slow speed for 3 minutes, add cold water and eggs Stir at a slow speed for 3 minutes, then add the leather surface oil, stir for 3 minutes at a slow speed, then stir at a medium or fast speed until the surface of the dou...

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PUM

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Abstract

The invention discloses longan, dasheen and red bean bread and a making method thereof. The longan, dasheen and red bean bread is prepared from, by weight, 25-35 parts of longan, 40-50 parts of dasheen, 16-20 parts of red beans, 600-700 parts of high-gluten flour, 200-400 parts of weak-strength flour, 50-70 parts of sugar, 15-25 parts of salt, 35-45 parts of milk powder, 70-90 parts of eggs, 50-70 parts of surface grease, 50-70 parts of oil layer grease, 10-20 parts of instant yeast, 5 parts of modifying agents and 500-580 parts of cold water. The surface of the made longan, dasheen and red bean bread is crisp, the inside of the made longan, dasheen and red bean bread is soft, the taste is mellow, and the bread is rich in layering sense, high in eating efficiency and capable of conditioning the body, nourishing the spleen and the stomach, reinforcing the kidney and nourishing essence.

Description

technical field [0001] The invention relates to a formula and a preparation method of a health food, in particular to a longan taro red bean bread and a preparation method thereof. Background technique [0002] The preparation method of the bread currently on the market is as follows: adopt a fermentation method, the temperature of the dough after mixing is 26-27°C, the temperature of the fermentation room is 28°C, the fermentation time is 2 hours, and the temperature at the end of proofing is 28.5-29°C. °C, the baking temperature is 200-205 °C. This bread tastes bad, also does not have any health care effect. Contents of the invention [0003] The object of the present invention is to provide a longan, taro and red bean bread and a preparation method thereof. The longan, taro and red bean bread has high edible efficacy, can regulate the body, benefit the spleen and stomach, strengthen the kidney and nourish the essence. [0004] To achieve the above object, the present ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36
CPCA21D13/06A21D2/36A21D2/362
Inventor 郜佩环
Owner ZHENGZHOU RENHONG PHARMA CO LTD
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