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A kind of frozen cheese panna cotta bread and preparation method thereof

A cheese and bread technology, which is applied in the direction of dough processing, baking, baked food with modified ingredients, etc. It can solve the problems of affecting the taste of bread, bread is easy to be damp, and bread is easy to dry, so as to improve the production process and inhibit starch. Effect of aging and inhibiting lipid rancidity

Active Publication Date: 2017-10-20
SUZHOU GARDEN WEIYE FOOD DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing ordinary bread is not resistant to freezing after being baked and matured. During the freezing process of the bread, the water loss is fast, the bread is easy to dry, and the bread ages quickly. It needs to be re-baked to restore the original taste of the bread. The second is that the existing bread is filled with cheese panna cotta Finally, the moisture in the cheese panna cotta will make the bread easy to get damp, thus affecting the taste of the bread

Method used

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  • A kind of frozen cheese panna cotta bread and preparation method thereof
  • A kind of frozen cheese panna cotta bread and preparation method thereof
  • A kind of frozen cheese panna cotta bread and preparation method thereof

Examples

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Effect test

Embodiment 1

[0030] A frozen cheese panna cotta bread comprises the following ingredients by weight: 100 parts of high-gluten wheat flour, 25 parts of ice water, 20 parts of eggs, 10 parts of sucrose, 10 parts of butter, 10 parts of salad oil, 8 parts of trehalose, 5 parts of whipped cream 1 part, 2 parts of milk powder, 1 part of salt, 1 part of dry yeast, 0.3 part of bread improver.

[0031] A kind of preparation method of frozen cheese panna cotta described above specifically comprises the following steps:

[0032] 1) Mixing of raw materials

[0033] Put all the high-gluten wheat flour, ice water, eggs, sucrose, trehalose, milk powder, salt, dry yeast, and bread improver in the raw materials into the dough maker, first stir slowly for 3 minutes, then stir quickly for 4-5 minutes, After stirring, add the remaining raw materials butter, salad oil and light cream, stir slowly for 3 minutes, and stir quickly for 2-3 minutes until the gluten of the high-gluten wheat flour dough is fully exp...

Embodiment 2

[0043] A frozen cheese panna cotta bread comprises the following ingredients by weight: 100 parts of high-gluten wheat flour, 28 parts of ice water, 22 parts of eggs, 12 parts of sucrose, 12 parts of butter, 12 parts of salad oil, 9 parts of trehalose, 7 parts of whipped cream 3 parts of milk powder, 1 part of salt, 1.5 parts of dry yeast, and 0.4 parts of bread improver.

[0044] A kind of preparation method of freezing cheese panna cotta described above specifically comprises the following steps:

[0045] 1) Mixing of raw materials

[0046] Put all the high-gluten wheat flour, ice water, eggs, sucrose, trehalose, milk powder, salt, dry yeast, and bread improver in the raw materials into the dough maker, first stir slowly for 3 minutes, then stir quickly for 4-5 minutes, After stirring, add the remaining raw materials butter, salad oil and light cream, stir slowly for 3 minutes, and stir quickly for 2-3 minutes until the gluten of the high-gluten wheat flour dough is fully e...

Embodiment 3

[0056] A frozen cheese panna cotta bread comprises the following ingredients by weight: 100 parts of high-gluten wheat flour, 30 parts of ice water, 25 parts of eggs, 15 parts of sucrose, 15 parts of butter, 15 parts of salad oil, 10 parts of trehalose, 10 parts of whipped cream 4 parts of milk powder, 1.5 parts of salt, 1.5 parts of dry yeast, and 0.5 parts of bread improver.

[0057] A kind of preparation method of frozen cheese panna cotta described above specifically comprises the following steps:

[0058] 1) Mixing of raw materials

[0059] Put all the high-gluten wheat flour, ice water, eggs, sucrose, trehalose, milk powder, salt, dry yeast, and bread improver in the raw materials into the dough maker, first stir slowly for 3 minutes, then stir quickly for 4-5 minutes, After stirring, add the remaining raw materials butter, salad oil and light cream, stir slowly for 3 minutes, and stir quickly for 2-3 minutes until the gluten of the high-gluten wheat flour dough is full...

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Abstract

The invention relates to frozen cheese custard bread and a making method thereof, and belongs to the technical field of pastry making. The frozen cheese custard bread is prepared from high gluten wheat flour, ice water, eggs, sucrose, butter, salad oil, trehalose, unsalted butter, milk powder, salt, dry yeast and bread improver. The ingredients are prepared through the five steps of material mixing, fermentation, baking, cheese custard adding and freezing. According to the frozen cheese custard bread and the making method thereof, the made bread can contain cheese custard after being cooked through baking and cooled, be stored at the temperature ranging from 16 DEG C to 18 DEG C, be eaten directly without being unfrozen and rebaked and maintain the original taste and is excellent in flavor.

Description

technical field [0001] The invention belongs to the technical field of pastry preparation, and in particular relates to a frozen cheese panna cotta bread and a preparation method thereof. Background technique [0002] Bread is a kind of food that people often eat, and there are various types of bread. [0003] The existing ordinary bread is not resistant to freezing after being baked and matured. During the freezing process of the bread, the water loss is fast, the bread is easy to dry, and the bread ages quickly. It needs to be re-baked to restore the original taste of the bread. The second is that the existing bread is filled with cheese panna cotta Finally, the moisture in the cheese panna cotta will make the bread easy to get damp, thus affecting the taste of the bread. [0004] Therefore, it is necessary to study a kind of bread that can withstand freezing, has good moisture retention, and can still maintain its appearance, mouthfeel and flavor after being filled with ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/06A21D2/18A21D2/14
CPCA21D2/14A21D2/181A21D13/06
Inventor 卞庄
Owner SUZHOU GARDEN WEIYE FOOD DEV CO LTD
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