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Production method of green juice-whole wheat bread

A production method and technology of whole-wheat bread, which is applied in dough processing, baking, baked food, etc., can solve the problems of undiscovered functional products, achieve the effect of delicate taste and not rough taste, and solve the effect of rough taste

Inactive Publication Date: 2017-03-08
INNER MONGOLIA QITE JINSHENG BIOTECH CO LTD +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Green juice has made outstanding contributions to human health. Japan has long had the habit of eating green juice. In recent years, with the enhancement of national health awareness and the attention and emphasis on functional foods, green juice has entered the Chinese market. And recognized by the masses of the people, there are also some green juice drinks in the existing technology, but there is no functional product made by mixing green juice powder and whole wheat flour as yet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1 A kind of production method of green juice whole wheat bread, its steps are as follows:

[0018] (1) After peeling the wheat grains, screen the wheat grains with uniform size and good color, separate the bran from the wheat grains, process the wheat grains into flour, then ultrafinely pulverize the bran, and finally pulverize the flour and ultrafinely After the bran is mixed in a ratio of 8:1, pass through a 300-mesh sieve to obtain whole wheat flour; after drying the young leaves of barley and alfalfa, carry out ultrafine grinding, pass through a 300-mesh sieve to obtain green juice powder;

[0019] (2) Take 600g of whole wheat flour and 100g of green juice powder, mix the two to get the raw material powder, dissolve 56g of white sugar in 420g of water, add it to the raw material powder, then add 5.6g of salt, 21g of milk powder, 7g of yeast, and 84g of eggs Stir the liquid until it is completely mixed, then add 56g of butter and 3.5g of bread improver and...

Embodiment 2

[0023] Embodiment 2 A kind of production method of green juice whole wheat bread, its steps are as follows:

[0024] (1) After peeling the wheat grains, screen the wheat grains with uniform size and good color, separate the bran from the wheat grains, process the wheat grains into flour, then ultrafinely pulverize the bran, and finally pulverize the flour and ultrafinely After the bran is mixed in a ratio of 8:1, pass through a 300-mesh sieve to obtain whole wheat flour; after drying the young leaves of barley and alfalfa, carry out ultrafine grinding, pass through a 300-mesh sieve to obtain green juice powder;

[0025] (2) Take 600g of whole wheat flour and 100g of green juice powder, mix the two to get the raw material powder, dissolve 70g of white sugar in 630g of water, add it to the raw material powder, then add 7g of salt, 28g of milk powder, 6g of yeast, and 105g of egg liquid Stir, stir until the mixture is complete, add 63g of butter, 5.6g of bread improver and stir e...

Embodiment 3

[0029] Embodiment 3 A kind of production method of green juice whole wheat bread, its steps are as follows:

[0030] (1) After peeling the wheat grains, screen the wheat grains with uniform size and good color, separate the bran from the wheat grains, process the wheat grains into flour, then ultrafinely pulverize the bran, and finally pulverize the flour and ultrafinely After the bran is mixed in a ratio of 8:1, pass through a 300-mesh sieve to obtain whole wheat flour; after drying the young leaves of barley and alfalfa, carry out ultrafine grinding, pass through a 300-mesh sieve to obtain green juice powder;

[0031] (2) Take 600g of whole wheat flour and 100g of green juice powder, mix the two to get the raw material powder, dissolve 63g of white sugar in 560g of water, add it to the raw material powder, then add 4.2g of salt, 25g of milk powder, 4.2g of yeast, 70g of Stir the egg liquid, stir until the mixture is complete, add 42g of butter, 2.1g of bread improver and sti...

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Abstract

The invention provides a production method of green juice-whole wheat bread. The green juice-whole wheat bread is prepared from whole wheat flour and green juice powder; and the following ingredients are also added during the production processes: edible salt, milk powder, yeast, egg liquid, white granulated sugar, butter, a bread improver, and so on. The green juice-whole wheat bread is prepared by the following processing technologies: carrying out stirring, carrying out fermenting, carrying out expanding, carrying out baking, and so on; and the prepared green juice-whole wheat bread is a kind of functional bread with functional characteristics and nutritional characteristics. The green juice-whole wheat bread is loose, delicious, free of rough feeling, appropriate in fleeciness, nutritious and healthy. The green juice-whole wheat bread is a good food for the patients with cardiovascular diseases.

Description

technical field [0001] The invention belongs to the technical field of food and its processing, and in particular relates to a production method of green juice whole wheat bread. Background technique [0002] Green juice is a drink made from the juice squeezed from natural green plants such as young barley leaves, sweet potato leaves, cabbage leaves, and green oranges, or the ultrafine powder processed therefrom. Its materials are not limited to cultivated vegetables, as long as they are rich in vitamins, minerals, and chlorophyll, such as wild vegetables, mountain vegetables, crops, and young fruits of certain citrus fruits. They are non-toxic and rich in high-quality vitamins and minerals. Substances, chlorophyll, through processing, can be made into nutritious green juice powder. [0003] Whole-wheat bread refers to bread made from whole-wheat flour without removing the outer bran and wheat germ. (Liu Shaowei. Healthy and nutritious whole-wheat bread[J]. Food and Life, 2...

Claims

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Application Information

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IPC IPC(8): A21D13/02A21D2/36
CPCA21D13/02A21D2/36
Inventor 王博一齐平于秀玲韩风雨李洪泽
Owner INNER MONGOLIA QITE JINSHENG BIOTECH CO LTD
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