Health-preserving bread and production method thereof

Abstract

The invention provides health-preserving bread and a production method thereof. The health-preserving bread is made from raw materials comprising, by weight, 400 parts of high gluten flour, 100-130 parts of purple-rice powder, 24-30 parts of red dates, 50-60 parts of dried rose flowers, 20-30 parts of laver, 55-90 parts of brown sugar, 40-60 parts of eggs, 190-260 parts of fresh milk, 25-35 parts of vegetable oil, 15-20 parts of longan, 25-35 parts of pine nuts, 20-25 parts of raisin, 25-30 parts of hawthorn, 6-8 parts of yeast powder and 400-500 parts of water. The production process of the health-preserving bread includes: treatment of the raw materials, preparation of mixed liquor, preparation of bread dough, microwave treatment and baking, cooling and packaging of the bread. The health-preserving bread has the advantages of beautifying, blood replenishing, qi tonifying and calcium supplementing, and is good in taste and full of nutriments; the bread produced by the method combining microwave with baking is soft in taste, attractive in appearance, free of cracking and crumbs, even in color and high in yield.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a health-preserving bread and a preparation method thereof. Background technique [0002] Bread, also known as 麺包, is a kind of rye and wheat as basic raw materials. It is first ground into powder, then added with water, salt and yeast, etc., to make dough, and then baked, roasted, steamed, etc. , The way of frying is made. Bread has a golden surface, a tangy aroma, and a soft texture. It is a food that is widely loved by consumers. At present, bread baking mainly adopts a single baking mode, and the bread is baked by an oven using a single heat source, so as to achieve the purpose of bread ripening. The bread prepared by this method transmits energy from the outside to the inside of the bread during the heating process, which causes the surface of the bread to solidify faster, and is prone to cracks during the heating and expansion of the bread, thereby increasing the...

AI Technical Summary

Problems solved by technology

The bread prepared by this method transmits energy from the outside of the bread to the inside during the heating process, which causes the surface of the bread to solidify faster, and is prone to cracks during the heating and expansion of the bread, thus increasing the probability of defective products.

Not only that, but this method takes a long time, causes serious energy loss and high production cost

[0003] The patent title of Chinese patent CN 105076300A is "a preparation method of multi-nutrition bread". The bread is composed of wheat flour, purple sweet potato flour, oat flour, cornmeal, eggs, yeast, white sugar and chestnuts. The preparation process is baked technology; the patent name of Chinese patent CN 104705370A is "a method for preparing bread with dietary efficacy", and the preparation process includes: mixing of raw materials→primary fermentation→secondary fermentation→dividing, forming→baking; the above two patents all adopt Bread is made by baking, but the bread prepared by this method is prone to cracks, unsightly appearance, poor taste, and hard