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Pagodatree flower bud mixed dry bread and making method thereof

A blending and breading technology, which is applied in the field of sophora rice blending dry bread and its preparation, can solve the problems of short shelf life and unbalanced nutrition of bread, and achieve the effect of reducing gluten content and increasing brittleness

Inactive Publication Date: 2016-09-28
WUHAN INST OF BIOENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problems of unbalanced bread nutrition and short shelf life in the prior art, and provide a kind of sophora rice blended dry bread and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A sophora rice blended dry bread, prepared by the following method:

[0024] (1) Mix 100 parts of high-gluten flour, 4 parts of sophora rice flour, 5 parts of soybean protein isolate powder, 5 parts of maltodextrin, 12 parts of sucrose, 5 parts of eggs, 0.03 parts of vitamin C, 0.42 parts of calcium hydrogen phosphate, gluconate Add 0.025 parts of iron, 0.9 parts of salt, 1.1 parts of yeast powder, and 58 parts of water into the powder mixer for stirring. After stirring for 2 minutes, add 9 parts of vegetable oil and continue stirring until the dough is mature. Water temperature is used to control the dough temperature to about 27°C.

[0025] (2) Put the dough in a fermentation room with a temperature of 27°C and a relative humidity of 75% for fermentation. When the finger prints on the dough cannot be recovered after being fermented, turn the dough over and continue to ferment until the dough grows Mature.

[0026] (3) Put the fermented dough into the noodle press an...

Embodiment 2

[0033] A sophora rice blended dry bread, prepared by the following method:

[0034] (1) Mix 100 parts of high-gluten flour, 4.2 parts of Huai rice flour, 4.8 parts of soybean protein isolate powder, 5.2 parts of maltodextrin, 11 parts of sucrose, 4 parts of eggs, 0.032 parts of vitamin C, 0.43 parts of calcium hydrogen phosphate, gluconate Add 0.026 parts of iron, 1.0 parts of salt, 1.2 parts of yeast powder, and 60 parts of water into the powder mixer for stirring. After stirring for 2 minutes, add 8.8 parts of vegetable oil and continue stirring until the dough is mature. Water temperature is used to control the dough temperature to about 27°C.

[0035] (2) Put the dough in a fermentation room with a temperature of 27°C and a relative humidity of 75% for fermentation. When the finger prints on the dough cannot be recovered after being fermented, turn the dough over and continue to ferment until the dough grows Mature.

[0036] (3) Put the fermented dough into the noodle pr...

Embodiment 3

[0043] A sophora rice blended dry bread, prepared by the following method:

[0044] (1) Mix 100 parts of high-gluten flour, 3.8 parts of sophora rice flour, 5.2 parts of soybean protein isolate powder, 4.8 parts of maltodextrin, 11.5 parts of sucrose, 5.5 parts of eggs, 0.03 parts of vitamin C, 0.40 parts of calcium hydrogen phosphate, gluconate Add 0.024 parts of iron, 1.1 parts of salt, 1.3 parts of yeast powder, and 62 parts of water into the powder mixer for stirring. After stirring for 2 minutes, add 9.2 parts of vegetable oil and continue stirring until the dough is mature. Water temperature is used to control the dough temperature to about 27°C.

[0045] (2) Put the dough in a fermentation room with a temperature of 27°C and a relative humidity of 75% for fermentation. When the finger prints on the dough cannot be recovered after being fermented, turn the dough over and continue to ferment until the dough grows Mature.

[0046](3) Put the fermented dough into the nood...

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PUM

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Abstract

The invention discloses pagodatree flower bud mixed dry bread and a making method thereof and belongs to the technical field of food processing. The pagodatree flower bud mixed dry bread is made from, by weight, 100 parts of strong flour, 3-5 parts of pagodatree flower bud powder, 4-6 parts of isolated soybean protein powder, 4-6 parts of maltodextrin, 10-15 parts of cane sugar, 8-12 parts of plant oil, 4-6 parts of eggs, 0.02-0.05 part of vitamin C, 0.3-0.5 part of calcium hydrophosphate, 0.02-0.03 part of ferrous gluconate, 0.8-1.2 parts of salt, 0.8-1.5 parts of yeast powder and 50-65 parts of water. The dry bread is obtained through raw material mixing, dough kneading, fermenting, dough pressing, cutting and dicing, weighing, rolling, middle fermenting, forming, final fermenting, baking, drying and cooling. The dry bread has good taste, nutritional components are mixed in a balanced mode, and the dry bread can be easily accepted by customers.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a sophora rice blended dry bread and a preparation method thereof. Background technique [0002] Huai Mi is a high-value health food raw material. 100g Sophora japonica contains 17.9g of protein, 64g of carbohydrate, 2.6g of fat, 2367mg of total saponin, 6690mg of total flavonoid, and 2mg of total alkaloid. Modern nutritional research believes that Huai Mi has the functions of clearing heat and cooling blood, clearing liver and purging fire, and stopping bleeding. The rutin (rutin) contained in Sophora japonica is a vitamin that can enhance the resistance of capillaries. It can enhance the elasticity of blood vessel walls and improve the toughness of capillaries. It has the effect of preventing cerebral blood vessel rupture in hypertensive patients and can prevent stroke; Significant hypotensive effect. [0003] There is an unbalanced problem in the nutrition of the ex...

Claims

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Application Information

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IPC IPC(8): A21D13/00A21D2/36A21D2/38
CPCA21D13/00A21D2/36A21D2/362A21D2/38
Inventor 段春红
Owner WUHAN INST OF BIOENG
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