Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Bread and preparation method thereof

A technology of bread and parts by weight, which is applied in the processing of dough, baking, baked food with modified ingredients, etc., can solve the problems of human body providing a large amount of necessary nutrient elements, low nutritional value, and difficulty in meeting people's health needs, etc. Achieve the effect of improving human health and nutrition

Inactive Publication Date: 2016-05-11
ANHUI XIANZHIYUAN FOOD
View PDF2 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, bread on the market has a single nutritional component and low nutritional value, and cannot provide a large amount of necessary nutrients for the human body, making it increasingly difficult to meet people's health needs

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

[0021] A kind of bread, it is made from the raw material of following parts by weight: 120 parts of wheat flour, 36 parts of sorghum flour, 12 parts of willow bud, 11 parts of dragon lice, 12 parts of sandworm, 5.3 parts of shallot powder, 8 parts of bamboo worm , 14 parts of egg powder, 6 parts of lemon juice, 3.7 parts of ginger powder, 0.6 parts of vanillin, 9 parts of beet, 7 parts of water spinach, 4.8 parts of sunflower oil, 5 parts of white sugar, 4.7 parts of salt, 13 parts of water, fermented Powder 2 parts.

[0022] The preparation method of described bread comprises the following steps:

[0023] (1) take each raw material component by weight ratio;

[0024] (2) After cleaning the willow buds, beets and water spinach, cut them into pieces, and mix them evenly to make preparation A;

[0025] (3) Fry the dragon lice, sandworms and bamboo worms and process them into powder to make the preparation B;

[0026] (4) Mix wheat flour, sorghum flour, chive powder, egg powde...

Embodiment 2

[0032] A kind of bread, it is made from the raw material of following parts by weight: 130 parts of wheat flour, 45 parts of sorghum flour, 13 parts of willow bud, 14 parts of dragon lice, 12 parts of sandworm, 4.6 parts of shallot powder, 6 parts of bamboo worm , 18 parts of egg powder, 8 parts of lemon juice, 4.6 parts of ginger powder, 0.65 parts of vanillin, 7 parts of beet, 7 parts of water spinach, 5.5 parts of sunflower oil, 4 parts of white sugar, 5.5 parts of table salt, 10 parts of water, fermented Powder 2.5 parts.

[0033] The preparation method of described bread is with embodiment one.

Embodiment 3

[0035] A kind of bread, it is made from the raw material of following parts by weight: 100 parts of wheat flour, 26 parts of sorghum flour, 13 parts of willow bud, 12 parts of dragon lice, 15 parts of sandworm, 4.3 parts of shallot powder, 9 parts of bamboo worm , 14 parts of egg powder, 8 parts of lemon juice, 4.3 parts of ginger powder, 0.5 parts of vanillin, 7 parts of beet, 7 parts of water spinach, 4.7 parts of sunflower oil, 5.2 parts of white sugar, 4.5 parts of salt, 9 parts of water, fermented Powder 2.3 parts.

[0036] The preparation method of described bread is with embodiment one.

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

No PUM Login to View More

Abstract

The invention discloses a bread and a preparation method thereof. The bread is prepared from the following raw materials in parts by weight: 100-150 parts of wheat flour, 25-50 parts of sorghum flour, 7-17 parts of willow bud, 10-18 parts of predacious diving beetle, 9-16 parts of sandworm, 4-7 parts of shallot powder, 6-13 parts of omphisa fuscidentalis hampson, 10-20 parts of egg powder, 4-10 parts of lemon juice, 3-5 parts of ginger powder, 0.45-0.8 part of vanillin, 6-14 parts of sugar beet, 7-13 parts of water spinach, 4-7 parts of sunflower seed oil, 3.5-6 parts of white granulated sugar, 4-6 parts of table salt, 9-15 parts of water, and 1.5-3 parts of yeast powder. The predacious diving beetle, the sandworm, the omphisa fuscidentalis hampson, the sugar beet, and the water spinach are specially added into the bread, and other auxiliary materials are reasonably mixed into the bread to ensure that the bread is rich and balanced in nutrition; and the lemon juice can improve the taste of the bread and enable the bread to be more popular for people.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a bread and a preparation method thereof. Background technique [0002] Bread is a food made by grinding and heating five grains (usually wheat). Baked food made from wheat flour as the main raw material, yeast, eggs, oil, nuts, etc. At present, bread on the market has a single nutritional component and low nutritional value, and cannot provide a large amount of necessary nutrients for the human body, making it increasingly difficult to meet people's health needs. Contents of the invention [0003] The purpose of the present invention is to provide a kind of bread and its preparation method, which has unique taste, simple production process, and can provide rich nutritional elements for human body. [0004] To achieve the above object, the present invention provides the following technical solutions: [0005] A kind of bread, it is made from the raw material of following parts ...

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
no application Login to View More
IPC IPC(8): A21D13/06A21D2/36A21D2/34
CPCA21D2/34A21D2/36A21D13/06
Inventor 叶键
Owner ANHUI XIANZHIYUAN FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com