Bread for immunity strengthening and digestion improvement and preparation method for same
A technology of bread and high-gluten flour, applied in dough processing, baking, food science, etc., can solve the problems of not many deep-processed products and low degree of processing and utilization, so as to improve the quality of bread, promote food digestion, and extend the shelf life Effect
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[0017] A bread for improving immunity and benefiting consumption is made from the following raw materials in weight (jin):
[0018] High-gluten flour 600, bitter gourd 40, white fungus 8, durian 30, hijiki 10, sword bean 20, green tea powder 4, poria cocos 6, gallinacea 6, linseed 20, mushroom umbrella 6, trehalose 40, coconut oil 30 , gluten powder 18, active dry yeast 6, and an appropriate amount of fermented rice juice.
[0019] A preparation method of the bread for improving immunity, comprising the following steps:
[0020] (1) Peel and remove the seeds of fresh bitter gourd, shell and core the durian, soak and wash the white fungus and hijiki, add 4 times the water to mix and beat, microwave sterilization, add 0.1% porridge enzyme after cooling, Enzyme hydrolyze at 40°C for 1 hour, filter after inactivating the enzyme, freeze-dry the filtrate and crush to obtain fruit powder; soak the sword beans in warm water for 7 hours, wash and drain, mix with green tea powder and s...
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