Flavored bread and making method thereof

A flavor and bread technology, applied in dough processing, baking, baked food, etc., can solve problems such as single taste and unreasonable combination of dried fruits, achieve unique taste, improve human immunity, and enhance appetite

Inactive Publication Date: 2017-01-04
GUANGXI XINGYE ZHIZHEN ECOLOGICAL PARK AGRI TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a kind of flavored bread, which uses bread as a carrier, contains several kinds of dried fruits, and has a unique taste and rich nutrition.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A flavored bread, the flavored bread is prepared from the following raw materials in parts by weight: 160 parts of sorghum flour, 60 parts of taro powder, 4 parts of yeast powder, 1 part of salt, 6 parts of barley seeds, 6 parts of barley, 6 parts of lotus seeds 6 parts Polygonatum, 1 part sugar, 10 parts quail eggs, 10 parts squid powder, 10 parts cream, 6 parts vanilla extract, 10 parts hazelnuts, 10 parts cashew nuts, 10 parts macadamia nuts, 10 parts longan, 10 parts red dates .

[0039] The preparation method of described flavor bread comprises the following steps:

[0040] (1) According to the weight portion, put citrus fruit, barley, lotus seeds, Polygonatum polygonatum and sugar into the pot, then add water 20 times the total mass of citrus citrus fruit, barley, lotus seeds, Polygonatum polygonatum and sugar, and boil until boiling for 15 Minutes, filter after cooling, and reserve the liquid for later use;

[0041] (2) According to the parts by weight, after f...

Embodiment 2

[0048] A flavored bread, the flavored bread is prepared from the following raw materials in parts by weight: 190 parts of sorghum flour, 70 parts of taro powder, 7 parts of yeast powder, 3 parts of salt, 8 parts of barley seeds, 8 parts of barley, 8 parts of lotus seeds 8 parts Polygonatum, 3 parts sugar, 12 parts quail eggs, 12 parts squid powder, 12 parts cream, 8 parts vanilla extract, 12 parts hazelnuts, 12 parts cashew nuts, 12 parts macadamia nuts, 12 parts longan, 12 parts red dates .

[0049] The preparation method of described flavor bread comprises the following steps:

[0050] (1) According to the weight portion, put the citrus fruit, barley, lotus seeds, Polygonatum polygonatum and sugar into the pot, then add water 25 times the total mass of the citrus fruit, barley, lotus seeds, Polygonatum polygonatum and sugar, and boil until boiling at 17.5 Minutes, filter after cooling, and reserve the liquid for later use;

[0051] (2) According to the parts by weight, aft...

Embodiment 3

[0058] A flavored bread, the flavored bread is prepared from the following raw materials in parts by weight: 220 parts of sorghum flour, 80 parts of taro powder, 10 parts of yeast powder, 5 parts of salt, 10 parts of barley seeds, 10 parts of barley, 10 parts of lotus seeds 10 parts Polygonatum, 5 parts sugar, 14 parts quail eggs, 14 parts squid powder, 14 parts cream, 10 parts vanilla extract, 14 parts hazelnuts, 14 parts cashew nuts, 14 parts macadamia nuts, 14 parts longan, 14 parts red dates .

[0059] The preparation method of described flavor bread comprises the following steps:

[0060] (1) According to the weight portion, put citrus fruit, barley, lotus seeds, Polygonatum polygonatum and sugar into the pot, then add water 30 times the total mass of citrus citrus fruit, barley, lotus seeds, Polygonatum polygonatum and sugar, and boil until boiling for 20 Minutes, filter after cooling, and reserve the liquid for later use;

[0061] (2) According to the parts by weight,...

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PUM

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Abstract

The invention relates to the technical field of food processing, and provides flavored bread and a making method thereof. The flavored bread is made from, by weight, 160-220 parts of sorghum flour, 60-80 parts of henry steudnera tuber powder, 4-10 parts of yeast powder, 1-5 parts of salt, 6-10 parts of euryale seeds, 6-10 parts of coix seeds, 6-10 parts of lotus seeds, 6-10 parts of radix polygonati officinalis, 1-5 parts of sugar, 10-14 parts of quail eggs, 10-14 parts of cuttlefish meal, 10-14 parts of cream, 6-10 parts of vanilla essence, 10-14 parts of hazels, 10-14 parts of cashew nuts, 10-14 parts of macadamia nuts, 10-14 parts of longan and 10-14 parts of red dates. The flavored bread is rich in nutrition, heavy in aroma and unique in mouthfeel, has the effects of refreshing oneself, restoring consciousness and moistening the intestines and the stomach, can promote appetite and reduce the blood pressure and is suitable for being popularized in the food processing field.

Description

[0001] 【Technical field】 [0002] The invention relates to the technical field of food processing, in particular to flavored bread and a preparation method thereof. [0003] 【Background technique】 [0004] Bread is a kind of food that is easy to make and easy to carry. It is also popular among people as breakfast or food supplement because of its various tastes. Most bread is made of flour and has a single taste. Nowadays, with the rapid development of society and the accelerated pace of life, the physical condition of people of every age group has more or less minor problems. Teenagers are picky about eating and anorexia, and they like to eat snacks such as bread. Adults have appetite due to stress. Depression, the elderly have problems of high blood pressure and high blood fat, so they must supplement some corresponding nutrients, and dried fruits are very popular because of their rich nutritional value and various functions. In real life, there are many kinds of dried fruit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/04A21D2/36A21D2/34
CPCA21D13/04A21D2/34A21D2/36A21D2/364A21D2/366
Inventor 覃永红
Owner GUANGXI XINGYE ZHIZHEN ECOLOGICAL PARK AGRI TECH CO LTD
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