Stomach invigorating bread and making method thereof
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A technology of bread and wheat flour, which is applied in dough processing, baking, baked food with modified ingredients, etc. It can solve the problem that sucrose has no functionality, etc., and achieve the effects of improving stability, water holding capacity and extending shelf life
Inactive Publication Date: 2016-04-13
王梅
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[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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[0013] A stomach-friendly bread made from the following raw materials in parts by weight (kg):
[0015] The preparation method of described stomach-invigorating bread comprises the following steps:
[0016] (1) Add gallinacea, poria cocos, tangerine peel, and Amomum to 5 times the water and boil for 40 minutes, filter to remove residue, and the obtained filtrate is spray-dried 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) Remove the core of the hawthorn, mix it with yam and glutinous rice, add double the amount of water to make a slurry, boil it over low ...
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Abstract
The invention discloses stomach invigorating bread which 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 cane sugar, 12-13 parts of shortening, 10-11 parts of Chinese yam, 10-12 parts of sticky rice, 8-9 parts of hawthorn fruits, 1-2 parts of endothelium corneum gigeriae galli, 2-3 parts of poria cocos, 1-2 parts of dried orange peel, 2-3 parts of amomum, 10-11 parts of dried honey powder, 3-3.2 parts of beta-cyclodextrine and 0.3-0.4 parts of allicin. According to the bread, the dried honey powder replaces part of cane sugar, improves the water-holding capacity of the bread and has an inhibition function on starch retrogradation. Meanwhile, the specific volume of the bread can be increased through the dried honey powder, so that the color of the bread is darkened, the texture property becomes better, mildew can be inhibited by adding allicin, the shelf life of the bread is prolonged, and the bread can invigorate the stomach.
Description
technical field [0001] The invention relates to the technical field of food processing, in particular to a stomach-invigorating 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...
Claims
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