Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A melon-flavored and bread-based technology, which is applied in dough processing, baking, baked goods, etc., can solve the problems of not being able to meet the needs of both breakfast nutrition and health, and achieve the effects of preventing scurvy, protecting cell membranes, and good taste
Inactive Publication Date: 2016-02-17
QINGDAO JUNENG PIPELINE EQUIP CO LTD
View PDF0 Cites 0 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
At present, there are no types that are combined with people's daily edible vegeta
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0015] A bitter gourd-flavored bread, the components used include: flour, white granulated sugar, lard oil, yeast, salt, bitter gourd, egg white, milk, chestnut and nuts; the parts by weight are: 30-50 parts of flour, 2-4 parts of sugar, 5-7 parts of chestnut, 1-3 parts of lard, 7-9 parts of milk, 0.6-0.8 parts of yeast, 5-7 parts of egg white, 20-30 parts of bitter melon, 0.3-0.5 parts of table salt, 3-5 servings of nuts.
Embodiment 2
[0017] A bitter gourd-flavored bread, the ingredients used in the parts by weight are: 30 parts of flour, 2 parts of white sugar, 5 parts of chestnut, 1 part of lard oil, 7 parts of milk, 0.6 part of yeast, 5 parts of egg white, bitter gourd 20 parts, 0.3 parts of salt, 3 parts of nuts.
Embodiment 3
[0019] A bitter gourd-flavored bread, the ingredients used in the parts by weight are: 40 parts of flour, 3 parts of white sugar, 6 parts of chestnut, 2 parts of lard oil, 8 parts of milk, 0.7 part of yeast, 6 parts of egg white, balsam pear 25 parts, 0.4 parts of salt, 4 parts of nuts.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention relates to bread, in particular to bread with bitter gourd taste, and belongs to the field of food processing. The bread consists of the following components: flour, white granulated sugar, pork lard, yeast, salt, bitter gourds, egg white, milk, Chinese chestnuts and nuts. According to the bread with bitter gourd taste, a mixed solution prepared by taking the bitter gourds and milk as raw materials is used for preparing paste, and the bitter gourds are mixed into the bread, so that the bread has nutrient substances of the bitter gourds. The bitter gourds are very high in vitamin C content, and have the effects of preventing scorbutus, protecting a cell membrane and preventing atherosclerosis, and the bread with bitter gourd taste is suitable for the old to eat. The milk is adopted as a solution, so that the bread has the taste of the milk, and is better in mouthfeel.
Description
technical field [0001] The invention relates to a kind of bread, in particular to a kind of bitter gourd flavored bread. Background technique [0002] Bread is a large class of food with the longest history and the largest consumption in baked goods. In many countries such as Europe and America, bread is the staple food of people. In my country, though bread is called convenience food or belongs to pastry and the like, along with the development of the national economy and the improvement of people's living standards, bread has occupied a large proportion in the dietary life of the Chinese people. At present, there are many kinds of bread in our country, but the raw materials are basically the same. Wheat flour is used as the basic raw material, other auxiliary materials are added, and water is added to make dough, which is completed through processes such as yeast fermentation, shaping, forming and baking. The raw materials used are basically the same, only different flavo...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.