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Milk bread and preparing method thereof

A bread and milk-flavored technology, which is applied in dough processing, baking, and baked foods with modified ingredients, etc. It can solve the problems of sucrose without functionality and achieve the effects of improving stability, water holding capacity, and inhibiting mold

Inactive Publication Date: 2016-04-13
王梅
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  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, most of the sweeteners used in baked goods are sucrose, which not only provides sweetness, but also an energy source for yeast fermentation, but sucrose has no other functions

Method used

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Examples

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Embodiment Construction

[0013] A milk-flavored bread made from the following raw materials in parts by weight (kg):

[0014] Wheat flour 400, salt 4, yeast 6, sucrose 10, shortening 12, milk 30, lotus seeds 10, egg yolk 9, jujube kernels 2, vine vine 1, acacia peel 3, cypress kernels 2, honey dry powder 10, β-ring Dextrin 3, allicin 0.3.

[0015] The preparation method of described milk taste bread, comprises the following steps:

[0016] (1) Decoct jujube kernels, twigs, bark of Albizia jujuba, and cypress kernels with 5 times the water for 40 minutes, filter to remove residue, and spray-dry the obtained filtrate to make powder to obtain Chinese medicine powder;

[0017] (2) Add water to β-cyclodextrin to make a saturated solution, add garlic oil, stir at 40°C for 6 hours, refrigerate the obtained material at 0°C for 24 hours, suction filter, and dry;

[0018] (3) Fry the lotus seeds in an oil pan until fragrant, then discharge, add milk for grinding;

[0019] (4) Mix wheat flour, salt, yeast, su...

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Abstract

The invention discloses milk bread. The milk bread is prepared from, by weight, 400-410 parts of wheat flour, 4-5 parts of salt, 6-7 parts of yeast, 10-11 parts of sucrose, 12-13 parts of shortening, 30-33 parts of milk, 10-11 parts of lotus seeds, 9-10 parts of egg yolk, 2-3 parts of spina date seeds, 1-2 parts of tuber fleeceflower stems, 3-4 parts of cortex albiziae, 2-3 parts of platycladi seeds, 10-11 parts of honey dry powder, 3-3.2 parts of beta-cyclodextrin and 0.3-0.4 part of allicin. According to the milk bread, the honey dry powder is adopted for replacing a part of sucrose, the water binding capacity of the bread is improved, the bread has an inhibiting effect on starch retrogradation, the honey dry powder can increase the specific volume of the bread, the color of the bread can be deepened, the texture property gets better, the added garlic oil can inhibit mould, the shelf life of the bread is prolonged, and the bread can soothe the nerves.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a milk-flavored bread and a preparation method thereof. Background technique [0002] At present, most of the sweeteners used in baked goods are sucrose, which besides providing sweetness, is also an energy source for yeast fermentation, but sucrose has no other functions. However, with the development of society, people's requirements for food are getting higher and higher, and natural, nutritious, health-care and functional sugar food ingredients are becoming more and more important in the food industry. Honey dry powder is a product obtained by solidifying and drying natural honey. It not only contains rich sugar substances, but also contains many biologically active ingredients, minerals, vitamins, etc. The sugar substances in it can provide the energy source of yeast. Therefore, honey dry powder is used as The application of sweeteners to baked food has broad applic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/34
CPCA21D2/34A21D13/06
Inventor 王梅
Owner 王梅
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