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Sticky rice and purple sweet potato bread

A technology for glutinous rice and bread, which is applied in the processing of dough, baking, baked goods, etc., can solve the problem of unable to meet the needs of both nutrition and health for breakfast, and achieve the effect of stable color, good taste and no additives.

Inactive Publication Date: 2016-02-17
QINGDAO ZHENGNENGLIANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are no types that are combined with people's daily edible vegetables, so they cannot meet people's needs for both nutrition and health in breakfast

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A glutinous rice and purple sweet potato bread is composed of the following raw materials in parts by weight: 300-400 parts of wheat flour, 100-140 parts of glutinous rice, 30-40 parts of purple sweet potato flour, 7-9 parts of woody fragrance, 10-16 parts of ebony plum, and 50 parts of red dates -60 parts, 5-15 parts of sucrose, 10-20 parts of vegetable oil, 10-20 parts of eggs, 20-30 parts of honey, 3-5 parts of table salt, 5-7 parts of yeast powder and 200-300 parts of water.

Embodiment 2

[0015] A glutinous rice and purple sweet potato bread, which is composed of the following raw materials in parts by weight: 300 parts of wheat flour, 100 parts of glutinous rice, 30 parts of purple sweet potato flour, 7 parts of woody fragrance, 10 parts of black plum, 50 parts of red dates, 5 parts of sucrose, 10 parts of vegetable oil, 10 parts of eggs, 20 parts of honey, 3-5 parts of salt, 5 parts of yeast powder and 200 parts of water.

Embodiment 3

[0017] A glutinous rice and purple sweet potato bread, which is composed of the following raw materials in parts by weight: 350 parts of wheat flour, 120 parts of glutinous rice, 35 parts of purple sweet potato flour, 8 parts of woody fragrance, 13 parts of black plum, 55 parts of red dates, 10 parts of sucrose, 15 parts of vegetable oil, 15 parts of eggs, 25 parts of honey, 4 parts of salt, 6 parts of yeast powder and 250 parts of water.

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PUM

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Abstract

The invention discloses sticky rice and purple sweet potato bread. The sticky rice and purple sweet potato bread is prepared from the following raw materials in parts by weight: 300-400 parts of wheat meal, 100-140 parts of sticky rice, 30-40 parts of sticky rice meal, 7-9 parts of elecampane, 10-16 parts of smoked plums, 50-60 parts of red dates, 5-15 parts of sucrose, 10-20 parts of vegetable oil, 10-20 parts of eggs, 20-30 parts of honey, 3-5 parts of table salt, 5-7 parts of yeast powder and 200-300 parts of water. The sticky rice and purple sweet potato bread provided by the invention has no additives, stable color and luster and good taste; and the added red dates have the effects of tonifying deficiency and tonifying qi, nourishing blood and soothing the nerves, tonifying spleen and stomach and the like, and the added elecampane has the effects of promoting qi circulation, tonifying spleen, helping to digest and the like, so that the sticky rice and purple sweet potato bread has certain life cultivation and health preservation effects and is suitable for almost people to eat.

Description

technical field [0001] The invention belongs to the field of food and relates to glutinous rice and purple sweet potato 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...

Claims

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Application Information

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IPC IPC(8): A21D13/00A21D2/36
CPCA21D13/00A21D2/366
Inventor 于晶晶
Owner QINGDAO ZHENGNENGLIANG FOOD
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