Blueberry water chestnut bread with gardenia aroma

A gardenia and blueberry technology, applied in dough processing, baking, baked food, etc., can solve problems such as single nutritional value, no big difference between taste and texture, and monotonous taste, so as to reduce blood lipid concentration and relieve tension Depressed emotions, the effect of soft and elastic taste

Inactive Publication Date: 2017-05-31
蒋金刚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Bread is a food and snack that people often eat in their daily diet. Although there are many varieties of bread, it often uses wheat flour as the main raw material, resulting in no big difference in taste and texture, monotonous taste and single nutritional value. With the improvement of people's food taste and nutritional value, people's requirements for food taste and nutritional value are becoming more and more stringent, so the bread with monotonous taste and single nutritional value on the market can no longer meet people's needs; The development of the field is of great significance

Method used

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  • Blueberry water chestnut bread with gardenia aroma

Examples

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Effect test

Embodiment 1

[0017] In the embodiment of the present invention, a gardenia scented blueberry water chestnut bread is made of the following raw materials in parts by weight: 150 parts of water chestnut powder, 12 parts of fresh gardenia, 33 parts of blueberry, 2.4 parts of linden honey, and 8.6 parts of coconut oil , 5.2 parts of yeast powder, 4.7 parts of fresh pear peel, 3.9 parts of fresh orange peel, 8 parts of fresh acacia flower, 0.05 part of artichoke, 0.09 part of zeaxanthin, 0.25 part of Jiaogulan extract, 0.19 part of Schisandra extract;

[0018] The water chestnut powder is prepared according to the following steps: 170 parts by weight of water chestnuts are peeled and cleaned, placed in a rotary steamer with a temperature of 88°C for constant temperature cooking for 27 minutes, and heated to a constant temperature of 112°C at a heating rate of 3.3°C / min Cook for 15 minutes, take it out, mash it into a puree, add 0.33 parts by weight of dextranase and 0.42 parts by weight of malta...

Embodiment 2

[0026] In the embodiment of the present invention, a gardenia scented blueberry water chestnut bread is made of the following raw materials in parts by weight: 155 parts of water chestnut powder, 12.5 parts of fresh gardenia, 34 parts of blueberry, 2.6 parts of linden honey, and 9.1 parts of coconut oil , 5.4 parts of yeast powder, 5.1 parts of fresh pear peel, 4.2 parts of fresh orange peel, 8.5 parts of fresh acacia flower, 0.055 part of artichoke, 0.095 part of zeaxanthin, 0.26 part of Jiaogulan extract, 0.2 part of Schisandra extract;

[0027] The water chestnut powder is prepared according to the following steps: 175 parts by weight of water chestnuts are peeled and washed, placed in a rotary steamer with a temperature of 89°C for constant temperature cooking for 28 minutes, and heated to a constant temperature of 113°C at a heating rate of 3.5°C / min Cook for 16 minutes, take it out, mash it into a puree, add 0.34 parts by weight of dextranase and 0.43 parts by weight of m...

Embodiment 3

[0035] In the embodiment of the present invention, a gardenia scented blueberry water chestnut bread is made of the following raw materials in parts by weight: 160 parts of water chestnut powder, 13 parts of fresh gardenia, 35 parts of blueberry, 2.8 parts of linden honey, and 9.6 parts of coconut oil , 5.6 parts of yeast powder, 5.5 parts of fresh pear peel, 4.5 parts of fresh orange peel, 9 parts of fresh acacia flower, 0.06 part of artichoke, 0.1 part of zeaxanthin, 0.27 part of Jiaogulan extract, 0.21 part of Schisandra extract;

[0036] The water chestnut powder is prepared according to the following steps: 180 parts by weight of water chestnuts are peeled and washed, placed in a rotary steamer with a temperature of 90°C for constant temperature cooking for 29 minutes, and heated to a constant temperature of 114°C at a heating rate of 3.7°C / min Cook for 17 minutes, take it out, mash it into a puree, add 0.35 parts by weight of dextranase and 0.44 parts by weight of maltase...

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Abstract

The invention belongs to the technical field of food processing, in particular to a blueberry water chestnut bread with gardenia aroma. The blueberry water chestnut bread with the gardenia aroma is prepared by the following raw materials: water chestnut powder, fresh gardenias, blueberries, linden honey, coconut oil, yeast powder, fresh pear skins, fresh orange peels, fresh locust flowers, cynarin, zeaxanthin, gynostemma pentaphyllum extract, schisandra chinensis extract. The blueberry water chestnut bread with the gardenia aroma is light purple and uniform and consistent in color and luster without burned white phenomenons . The blueberry water chestnut bread with the gardenia aroma is complete and full without defects and cracks, and the surface is clean and smooth without black bubbles and spots. The blueberry water chestnut bread with the gardenia aroma is fine and elastic with uniform air holes and clear textures, and breadcrumbs don't drop. The blueberry water chestnut bread with the gardenia aroma tastes delicious with slight sweetness and sour and is soft and not tooth-sticky and tooth-cracking. The baked bread with a gardenia aroma and a blueberry aroma has an aromatic and harmonious flavor. The blueberry water chestnut bread with the gardenia aroma has a significant therapeutic effect for patients suffering from high blood lipids, indigestion, poor appetite, and insomnia and dreaminess.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a gardenia-flavored blueberry and water chestnut bread. Background technique [0002] Bread is a food and snack that people often eat in their daily diet. Although there are many varieties of bread, it often uses wheat flour as the main raw material, resulting in no big difference in taste and texture, monotonous taste and single nutritional value. With the improvement of people's food taste and nutritional value, people's requirements for food taste and nutritional value are becoming more and more stringent, so the bread with monotonous taste and single nutritional value on the market can no longer meet people's needs; The development of the field is of great significance. Contents of the invention [0003] For the problems referred to above, the present invention aims to provide a kind of gardenia fragrant blueberry water chestnut bread. [0004] The present inventi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/36
CPCA21D2/36A21D13/00
Inventor 蒋金刚
Owner 蒋金刚
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