Highland barley bread for vigor strengthening and digestion improvement and preparation method for same

A technology for highland barley and bread, which is applied to the field of Qiangjing highland barley beneficial consumption bread and its preparation, can solve the problems of low degree of processing and utilization, few deep-processed products, etc., and achieves the goal of promoting digestion of food, improving the quality of bread, and reducing the ratio of frying and coking. Effect

Inactive Publication Date: 2016-09-28
安徽味多多餐饮管理有限公司
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AI Technical Summary

Problems solved by technology

[0002] Modern studies have shown that the main component of gallinaceous gold is protein, which has the effects of strengthening the spleen, nourishing the stomach, helping digestion, and dredging fossils. , has anti-tumor, immune-enhancing, anti-virus, anti-calculus and other effects. Gallinarum and Poria cocos are cheap and easy to get, and have definite cur...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] A strong highland barley Yixiao bread is made from the following raw materials (catties):

[0018] High-gluten flour 600, highland barley 40, gorgon 20, yam 20, snow cherry cotyledon 8, white fungus 10, bald beard 30, tuckahoe 6, gallinacea 6, linseed 20, mushroom umbrella 6, trehalose 40, coconut oil 30, Gluten powder 18, active dry yeast 6, wine fermented juice appropriate amount.

[0019] A preparation method of the strong highland barley beneficial consumption bread, comprising the following steps:

[0020] (1) Soak the highland barley and Gorgon in warm water for 6 hours, drain, extrude and puff it, and crush it ultra-finely to obtain puffed powder; peel the fresh yam, remove the stems from the cotyledons of snow cherry, wash the bald seeds and white fungus , add 4 times of water to mix and beat, microwave sterilization, add porridge enzyme of 0.1% of the material weight after cooling, enzymolyze at 40°C for 1 hour, filter after the enzyme is inactivated, and free...

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Abstract

The invention discloses highland barley bread for vigor strengthening and digestion improvement. The bread is made of ingredients including 600-900 parts by weight of high gluten flour, 40-60 parts by weight of highland barleys, 20-30 parts by weight of Gorgon euryale seeds, 20-30 parts by weight of Chinese yams, 8-12 parts by weight of Amaranthus caudatus leaves, 10-15 parts by weight of tremella, 30-45 parts by weight of elaeagnus pungens, 6-9 parts by weight of poria cocos, 6-9 parts by weight of endothelium corneum gigeriae galli, 20-30 parts by weight of flaxseeds, 6-9 parts by weight of mushroom umbrellas, 40-60 parts by weight of trehalose, 30-45 parts by weight of coconut oil, 18-27 parts by weight of vital wheat gluten, 6-9 parts by weight of active dry yeast and appropriate parts by weight of sweet fermented-rice juice. The prepared bread is characterized by a golden crust, an even shape, a uniform color, a plump volume, a thick smell, a floppy taste and a fine and smooth texture. By addition of the multiple ingredients with a vigor strengthening effect, the bread has higher nutrition and health care values and is suitable for secure eating of various types of people.

Description

technical field [0001] The invention relates to the technical field of health-care bread, in particular to a kind of strong-fine highland barley beneficial-xiao bread and a preparation method thereof. Background technique [0002] Modern studies have shown that the main component of gallinaceous gold is protein, which has the effects of strengthening the spleen, nourishing the stomach, helping digestion, and dredging fossils. , has anti-tumor, immune-enhancing, anti-virus, anti-calculus and other effects. Gallinarum and Poria cocos are cheap and easy to get, and have definite curative effects. They are widely used in traditional Chinese medicine prescriptions, but there are not many deep-processed products, and the degree of processing and utilization is low; the present invention The active ingredients are extracted from gallinacea and poria cocos through deep processing, so as to provide a digestive-friendly bread with nutritional and health effects. Contents of the inve...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D8/04A21D2/36A21D2/34A21D2/18A21D2/14
CPCA21D2/14A21D2/181A21D2/34A21D2/36A21D2/366A21D2/368A21D8/042A21D13/06
Inventor 张跃陶勇邓玉民
Owner 安徽味多多餐饮管理有限公司
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