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Hokkaido bread and preparation method thereof

A technology of bread and flour, which is applied in the field of food processing, can solve the problems of Hokkaido bread that is easy to lose water, cannot be industrialized, and the volume of a single bread is large, so as to achieve good water locking effect, increase fragrance and taste, and reduce sweetness.

Inactive Publication Date: 2016-12-14
NANJING HONGSENLIN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Hokkaido bread is also sold in the market, but most of them are pre-made Hokkaido bread sold by pastry shops or supermarkets, and a single bread is large in size, inconvenient to eat, short in storage time, and cannot be industrialized. Loss of water, poor taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A kind of Hokkaido bread, 4.06 parts of eggs; 38.56 parts of flour (34.5 parts of high-gluten flour, 4.06 parts of low-gluten flour); 4.06 parts of butter; 17.61 parts of water; 1.22 parts of honey; 6 parts of sugar; 2.85 parts of fresh yeast; 1.63 parts of milk powder ; 2.03 parts of condensed milk; 2.44 parts of frozen syrup; 0.49 parts of salt; 13.55 parts of sweet cream; 0.04 parts of sodium dehydroacetate; 0.04 parts of potassium sorbate.

[0041] Furthermore, the flour is composed of high-gluten flour and low-gluten flour, and the ratio of high-gluten flour to low-gluten flour is 8.5:1.

[0042] Further, the frozen syrup contains trehalose; the honey is natural mature honey; preferably natural mature honey from Chiang Mai, Thailand; and the special milk flavor Hokkaido bread oil.

[0043] Further, further, a Hokkaido bread preparation method,

[0044] Step 1: preparing ingredients, weighing the materials according to claim 1, wherein the flour is sieved;

[004...

Embodiment 2

[0061] A Hokkaido bread, characterized in that it comprises the following materials:

[0062] 4 parts of eggs; 35 parts of flour, 31.5 parts of high-gluten flour, 3.5 parts of low-gluten flour; 4 parts of butter; 1 part of honey; 5 parts of sugar; 2 parts of fresh yeast; 1 part of milk powder; 2 parts of frozen syrup; 0.3 parts of salt; 1 part of bread premix; 0.3 part of frozen dough improver; 0.5 part of milk essence; 0.03 part of potassium sorbate; 0.03 part of sodium dehydroacetate; 2 parts of condensed milk; 1 part of shortening; 12 parts of flaky sweet cream; 15 parts of water.

[0063] The frozen syrup contains trehalose; the honey is natural mature honey; preferably natural mature honey from Chiang Mai, Thailand; the milk essence is Hokkaido bread special oil.

[0064] A method for preparing Hokkaido bread,

[0065] Step 1: preparing ingredients, weighing the materials according to claim 1, wherein the flour is sieved;

[0066] Step 2: Stir, put dry raw material flo...

Embodiment 3

[0082] A Hokkaido bread, characterized in that it comprises the following materials:

[0083] 6 parts of eggs; 40 parts of flour, including 35.5 parts of high-gluten flour and 4.5 parts of low-gluten flour; 6 parts of butter; 2 parts of honey; 7 parts of sugar; 3 parts of fresh yeast; 2 parts of milk powder; 3 parts of frozen syrup; 0.6 parts of salt; 3 parts of bread premix; 0.5 part of frozen dough improver; 1 part of milk essence; 0.05 part of potassium sorbate; 0.05 part of sodium dehydroacetate; 2-3 parts of condensed milk; 2 parts of shortening; parts; 15 parts of flaky sweet cream; 20 parts of water.

[0084] Furthermore, the flour is composed of high-gluten flour and low-gluten flour, and the ratio of high-gluten flour to low-gluten flour is 8:1.

[0085] Further, the frozen syrup contains trehalose; the honey is natural mature honey; preferably natural mature honey from Chiang Mai, Thailand; and the special milk flavor Hokkaido bread oil.

[0086] Further, a prepara...

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Abstract

The invention relates to Hokkaido bread and a preparation method thereof, and belongs to the field of food production. The Hokkaido bread is prepared from the following components in parts by weight: 4 to 6 parts of eggs, 35 to 40 parts of flour, 4 to 6 parts of butter, 1 to 2 parts of honey, 5 to 7 parts of white granulated sugar, 2 to 3 parts of fresh yeast, 1 to 2 parts of milk powder, 2 to 3 parts of frozen syrup, 0.3 to 0.6 part of salt, 1 to 3 parts of heat-softening bread premixed powder, 0.3 to 0.5 part of frozen dough improver, 0.5 to 1 part of milk flavour, 0.03 to 0.05 part of potassium sorbate, 0.03 to 0.05 part of sodium dehydroacetate, 2 to 3 parts of condensed milk, 1 to 2 parts of vegetable shortening, 0.5 to 1 part of mono-glycerol fatty acid ester and di-glycerol fatty acid ester, 12 to 15 parts of flaky sweet cream, and 15 to 20 parts of water. The invention provides the Hokkaido bread good in mouth feel, good in outward appearance, rich in nutrition, long in storage life and convenient to carry and eat, and a preparation method thereof; the Hokkaido bread and the preparation method are suitable for industrialized production, and have wide market prospect.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a Hokkaido bread and a preparation method thereof. Background technique [0002] The origin of toast is not our country, so many toasts sold in the market are not very suitable for the taste of our people, and the production process is rough. Hokkaido bread is also sold in the market, but most of them are pre-made Hokkaido bread sold by pastry shops or supermarkets, and a single bread is large in size, inconvenient to eat, short in storage time, and cannot be industrialized. Loss of water, poor taste. Therefore, this project researches and develops Hokkaido toast, aiming to develop a kind of toast that can be industrialized, exquisite and delicious, and suitable for Chinese people. Contents of the invention [0003] 1. The technical problem to be solved by the invention [0004] The purpose of the present invention is to overcome the above-mentioned technical deficiencies, and...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D8/04A21D2/18A21D2/34A21C9/08
CPCA21D13/06A21C9/088A21D2/181A21D2/34A21D8/047
Inventor 翟照明张祥俊
Owner NANJING HONGSENLIN FOOD
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