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Beech mushroom bread and making method thereof

A processing method and technology for crab-flavored mushrooms, which are applied in the directions of dough processing, baking, and baked goods with modified ingredients, etc., can solve the problem of decreased bread quality, decreased nutritional value of crab-flavored mushroom bread, and difficulty in forming viscoelastic dough and other problems, to achieve the effect of full surface, good softness and good gloss

Inactive Publication Date: 2016-05-04
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] It is difficult for crab-flavored mushrooms to form a viscoelastic dough, because crab-flavored mushrooms contain polysaccharides, which are relatively viscous, which makes it difficult to form a regular dough
Especially when the content of diced crab-flavored mushrooms is greater than 6%, the quality of bread is significantly reduced, which limits the application of crab-flavored mushrooms in fermented flour products, thereby affecting the development of crab-flavored mushrooms food
In addition, if the crab-flavored mushrooms are dried, ground into powder, and the crab-flavored mushroom powder is added to the flour, and then the bread is made, the nutritional content of the crab-flavored mushroom bread will be reduced due to the loss of nutrients after the crab-flavored mushrooms are dried. drop in value
Moreover, the addition of crab-flavored mushroom powder also makes it difficult to form a regular dough due to its high viscosity.

Method used

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  • Beech mushroom bread and making method thereof
  • Beech mushroom bread and making method thereof
  • Beech mushroom bread and making method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0050] (1) Activation: Soak 3g of Angel high active dry yeast in 90mL of warm water at 30°C, soak for 30min, stir evenly before use.

[0051] (2) Ingredients: weigh 300g of high-gluten flour, 60g of white sugar, 90mL of water, 3g of salt, and 50g of eggs;

[0052] (3) Knead the dough: reconcile the above-mentioned raw materials, knead repeatedly to form a dough, add 36g of butter when the dough is about to form, and continue to knead the dough, and finally get a smooth, non-stick dough;

[0053] (4) Fermentation: Put the kneaded dough in a proofing box with a temperature of 25-30°C and a relative humidity of 70-75% and leave it to ferment for about 120 minutes. Press the dough lightly with your fingers to judge whether the fermentation is mature. , if it does not collapse around, and does not immediately rebound and jump back to the original place, it means that the dough fermentation is complete;

[0054] (5) Segmentation and shaping: Divide a large piece of dough into 100g ...

Embodiment 2

[0063] 1, a kind of processing method of crab-flavored mushroom bread, is characterized in that: concrete steps are as follows:

[0064] (1) Activation: Soak 4.5g of Angel High Active Dry Yeast in 90mL of 30°C warm water, soak for 30min, stir evenly before use.

[0065] (2) Ingredients: weigh 300g of high-gluten flour, 65g of white sugar, 90mL of water, 3g of salt, and 50g of eggs;

[0066] (3) Knead the dough: reconcile the above-mentioned raw materials, knead repeatedly to form a dough, add 36g of butter when the dough is about to form, and continue to knead the dough, and finally get a smooth, non-stick dough;

[0067] (4) Fermentation: Put the kneaded dough in a proofing box with a temperature of 25-30°C and a relative humidity of 70-75% and leave it to ferment for about 90 minutes. Press the dough lightly with your fingers to judge whether the fermentation is mature. , if it does not collapse around, and does not immediately rebound and jump back to the original place, i...

Embodiment 3

[0077] 1, a kind of processing method of crab-flavored mushroom bread, is characterized in that: concrete steps are as follows:

[0078] (1) Activation: Soak 1.5g of Angel High Active Dry Yeast in 90mL of warm water at 30°C for 30 minutes and stir evenly before use.

[0079] (2) Ingredients: weigh 300g of high-gluten flour, 55g of white sugar, 90mL of water, 3g of salt, and 50g of eggs;

[0080] (3) Knead the dough: reconcile the above-mentioned raw materials, knead repeatedly to form a dough, add 36g of butter when the dough is about to form, and continue to knead the dough, and finally get a smooth, non-stick dough;

[0081] (4) Fermentation: Put the kneaded dough in a proofing box with a temperature of 25-30°C and a relative humidity of 70-75% and leave it to ferment for about 150 minutes. Press the dough lightly with your fingers to judge whether the fermentation is mature. , if it does not collapse around, and does not immediately rebound and jump back to the original pl...

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Abstract

The invention discloses a making method of beech mushroom bread. The making method comprises the steps of firstly, enabling dough to stand at the temperature of 25-30 DEG C and relative humidity of 70-75% for fermenting for 90-150 min; secondly, fixing beech mushrooms on the surface of the dough fermented in the first step according to that the mass ratio of the beech mushrooms to the dough is (2-6) to 100, and the dough with the beech mushrooms is made into a bread shape; thirdly, proofing the dough in the bread shape obtained in the step two at the temperature of 35-40 DEG C and relative humidity of 90% for 40-80 min; fourthly, baking the dough proofed in the step three to obtain the beech mushroom bread. According to the making method, the early form of the bread is made after fermenting and proofing, and the beech mushrooms are added, so that the finally made beech mushroom bread is full and regular in appearance and has viscoelasticity and high nutritive value.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to crab-flavored mushroom bread and a processing method thereof. Background technique [0002] Crab-flavored mushroom is a large woody saprophytic fungus, also known as true jiji mushroom and spot jade mushroom. It contains protein, polysaccharides, crude fiber, vitamins and various minerals necessary for the human body. Protein is an important part of food nutrition. Fungal polysaccharides are one of the most important components of edible fungi. They have immune regulation and anti-tumor functions. , has an incomparable importance to other foods; crude fiber is an important form of dietary fiber, which can clean the intestines, appetizers and invigorate the spleen; vitamins are important substances involved in the physiological metabolism of the human body; plays an important role (Wang Qi et al., 2010). In addition, crab-flavored mushrooms have a unique crab flavor. The f...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/36
CPCA21D13/06A21D2/36
Inventor 赵金红唐选明丁洋聂莹
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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