Mushroom bread and preparation method thereof

A technology of shiitake mushrooms and bread, which is applied in the direction of dough processing, baking, baked food with modified ingredients, etc. It can solve the problems of fermentation speed and gas production, poor sensory indicators, and insufficient aroma, etc., and achieve endoplasmic indicators Good, strong aroma, excellent texture properties

Active Publication Date: 2016-09-28
SOUTHWEST UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing powders made from dried mushroom products, combined with flour and other breads often have disadvantages such as fermentation speed and gas production, poor sensory indicators, insufficient aroma, and poor taste.

Method used

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  • Mushroom bread and preparation method thereof
  • Mushroom bread and preparation method thereof
  • Mushroom bread and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A mushroom bread is obtained by following components and preparation method:

[0030] 100g of bread flour; and add 1% salt, 0.6% bread improver, 7% butter, 15% sucrose, 2% active dry yeast, 1.5% shiitake mushroom puree, 45% shiitake mushroom juice.

[0031] The preparation method comprises the following steps:

[0032] S1. Take fresh shiitake mushrooms and boil them in water, filter to obtain shiitake mushroom juice and cooked shiitake mushrooms with a Baume degree of 5°Bé. Cooked shiitake mushrooms are crushed to obtain shiitake puree with an average particle size of 3mm; adjust the moisture content of shiitake mushrooms to 25% by extruding the mushroom juice;

[0033] S2. Mix the dough: According to the above ingredients, take the active dry yeast and add it to the bread flour and mix well, then add sucrose, salt, and bread improver, mix well, add the mushroom juice in S1 for further mixing, add butter and Mushroom puree until the dough comes out of the mould;

[...

Embodiment 2

[0037] This embodiment is basically the same as Embodiment 1, the difference is:

[0038] 100g of bread flour; and add 0.5% salt, 1% bread improver, 5% butter, 18% sucrose, 1.8% active dry yeast, 1.7% mushroom puree, 40% mushroom juice;

[0039] The Baume degree of the shiitake mushroom juice is 1°Bé, and the shiitake mushroom paste is baked in an oven at 80°C for about 20 minutes. The moisture content of the shiitake mushroom paste is 20%, and it is in a semi-dry state (the surface of the shiitake mushroom paste is dry, and the center of the particles is not dry); The average particle size is 4mm;

[0040] The mushroom bread was fermented at 30° C. for 48 minutes, and then baked at 175° C. for 22 minutes after shaping and proofing to prepare the mushroom bread.

Embodiment 3

[0042] This embodiment is basically the same as Embodiment 1, the difference is:

[0043] 100g of bread flour; and adding 2% salt, 0.4% bread improver, 8% butter, 12% sucrose, 2.2% active dry yeast, 1.2% shiitake mushroom puree, 50% shiitake mushroom juice;

[0044] Get fresh shiitake mushrooms and boil them with water, then separate and obtain the shiitake mushroom juice with a Baume degree of 10°Bé and the shiitake mushroom puree with an average particle diameter of 2mm after being crushed first; adjust the moisture content of the mushroom puree to 30% by drying, The surface of the mushroom puree is dry, and the center of the particles is not dry.

[0045] The mushroom bread was fermented at 34°C for 43 minutes, and then baked at 185°C for 18 minutes after shaping and proofing.

[0046] After the baking in S4, brush a layer of salad oil on the surface of the baked mushroom bread, and when the surface turns reddish brown, take it out of the oven and cool to obtain the mushr...

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Abstract

The invention relates to the technical field of bread, in particular to mushroom bread and a preparation method of the mushroom bread. The mushroom bread is prepared from the following components: 100 g of bread flour, edible salt in the mass 0.5%-2% that of the bread flour, a bread improver in the mass 0.4%-1% that of the bread flour, butter in the mass 5%-8% that of the bread flour, saccharose in the mass 12%-18% that of the bread flour, active dry yeast in the mass 1.8%-2.2% that of the bread flour, minced mushroom in the mass 1.2%-1.7% that of the bread flour and mushroom juice in the mass 40%-50% that of the bread flour. Fresh mushroom is boiled in water, the mixture is minced firstly and then separated or separated firstly and then minced, and the mushroom juice and the minced mushroom are obtained; the baume degree of the mushroom juice is 1-10 baume degrees, the content of water in the minced mushroom is 20%-30%, and the average particle size of the minced mushroom is 2-4 mm; the mushroom bread is fermented at the temperature of 30-34 DEG C for 43-48 min, then shaped, proved and baked at the temperature of 175-185 DEG C for 18-22 min, and the mushroom bread is prepared. The mushroom bread has the characteristics of good texture, fullness, good glossiness, soft hand feel, proper toughness, softness, palatability, moderate sweetness, moderate bread flavor and mushroom flavor and the like and is nutritious mushroom bread with good sensory indexes and strong flavor.

Description

technical field [0001] The invention relates to the technical field of bread, and more specifically, to a mushroom bread and a preparation method thereof. Background technique [0002] Shiitake mushrooms are known as "the king of mountain delicacies". They are high-protein, low-fat, high-fiber high-nutrition foods. Shiitake mushrooms contain a variety of vitamins and minerals, which have a great effect on promoting human metabolism and improving the adaptability of the body. Shiitake mushrooms contain a kind of anti-tumor ingredient lentinan, and it contains the ingredients of shiitake mushroom purine and purine derivatives with hypolipidemic effect. In addition, the double-stranded ribonucleic acid in shiitake mushrooms has antiviral effect, so shiitake mushrooms are a rare health food. Bread is a food with comprehensive nutrient content and high nutritional value. Bread is the staple food in most countries in the world, and the production and consumption of bread in my c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36
CPCA21D2/36A21D13/06
Inventor 覃小丽钟金锋张甫生郑炯阚建全刘雄
Owner SOUTHWEST UNIVERSITY
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