Hippophae rhamnoides fruit nutritive bread

A technology for sea buckthorn fruit and bread, which is applied to dough processing, baking, and baked goods with modified ingredients, etc., can solve the problems of insufficient nutrition and unhealthy health of baked bread, and achieves the goal of regulating blood pressure, having a soft and delicious taste, and improving blood flow. loop effect

Inactive Publication Date: 2017-05-03
李兴全
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But no matter how delicious bread is, it is only a way for people to replenish energy. Eating more baked foods is not good for people's health, especially Chinese people are used to steaming fermented pasta, baking less, and baking bread. undernutrition

Method used

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Embodiment 1

[0007] A kind of seabuckthorn nutritious bread is characterized in that, in parts by weight, it comprises 100 parts of bread flour, 20 parts of lily powder, 5 parts of granulated sugar, 1 part of dry yeast, 9 parts of condensed milk, 1 part of milk sesame oil, 10 parts of ghee, sweet 50 parts of flake oil, 0.5 part of salt, 2.5 parts of seabuckthorn fruit, and an appropriate amount of kneading water, in which seabuckthorn fruit juice accounts for 15%. The production method is to mix 100 parts of bread flour, 5 parts of granulated sugar, 1 part of dry yeast, 9 parts of condensed milk, 1 part of milk sesame oil, and 2.5 parts of sea buckthorn fruit. Add 0.5 parts of salt, 10 parts of ghee and stir evenly at a slow speed, and press it into thin noodles with a thickness of 0.5-1.5 mm by a noodle press. Type, proofing, proofing temperature 30-35 degrees, humidity 80%, 80-90 minutes, and finally sent to the oven for baking.

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PUM

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Abstract

The invention provides hippophae rhamnoides fruit nutritive bread. The hippophae rhamnoides fruit nutritive bread is characterized by comprising the following components in parts by weight: 100 parts of bread flour, 20 parts of lily bulb powder, 5 parts of granulated sugar, 1 part of dry yeast, 9 parts of condensed milk, 1 part of milk sesame oil, 10 parts of butter, 50 parts of sliced margirine puff pastry, 0.5 part of salt, 2.5 parts of hippophae rhamnoides fruits, and an appropriate amount of dough mixing water, wherein the weight of hippophae rhamnoides fruit juice in the dough mixing water is 15% of the weight of the dough mixing water. The hippophae rhamnoides fruit nutritive bread disclosed by the invention has the beneficial effects of being orange in color, clear in structural layers, soft in mouth feel, delicious, and capable of meeting the requirements of people for the health and the nutrition of foods; the lily bulb powder is added, so that the hippophae rhamnoides fruit nutritive bread is capable of nourishing the lungs and soothing the nerves, and is particularly suitable for old people to eat; and besides, the hippophae rhamnoides fruits can regulate blood pressure, soften blood vessels, improve blood circulation, reduce blood sugar, resist oxidation, and resist anaphylaxis, and have health-care effects.

Description

technical field [0001] The invention belongs to the field of food and relates to seabuckthorn nutritious bread. Background technique [0002] Bread is one of the foods that people often eat. The taste and mouthfeel of bread are very important, and the types of bread are gradually diversified. But no matter how delicious bread is, it is only a way for people to replenish energy. Eating more baked foods is not good for people's health, especially Chinese people are used to steaming fermented pasta, baking less, and baking bread. Nutritional deficiencies. Contents of the invention [0003] The purpose of the present invention is to provide a kind of sea-buckthorn nutritious bread. The technical scheme adopted is based on parts by weight, including 100 parts of bread flour, 20 parts of lily powder, 5 parts of granulated sugar, 1 part of dry yeast, 9 parts of condensed milk, and 1 part of milk sesame oil. , 10 parts of ghee, 50 parts of sweet flake oil, 0.5 part of salt, 2.5 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36
CPCA21D13/06A21D2/36
Inventor 颜玲鲁闫广洽
Owner 李兴全
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