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Rose flower fragrance tomato pumpkin bread

A technology of roses and tomatoes, applied in dough processing, baking, baked food, etc., can solve problems such as monotonous taste, single nutritional value, no big difference between taste and texture, etc., to achieve delicate taste, smooth surface, and improved The effect of water-locking effect

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 food field is of great significance

Method used

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  • Rose flower fragrance tomato pumpkin bread
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Embodiment 1

[0017] In the embodiment of the present invention, a rose-flavored tomato pumpkin bread is made of the following raw materials in parts by weight: 170 parts of pumpkin powder, 13 parts of fresh rose, 7 parts of tea oil, 44 parts of tomato, 4.4 parts of yeast powder, fresh lemon peel 3.2 parts, 5.3 parts of fresh apple peel, 6.4 parts of fresh pitaya peel, 1.1 part of brown sugar, 0.12 part of white kidney bean extract, 0.17 part of hijiki extract, 0.06 part of loganin, 0.08 part of curcumol;

[0018] The pumpkin powder is prepared according to the following steps: 210 parts by weight of pumpkin are peeled, deseeded, washed, cut into slices with a thickness of 1.3-1.5 cm, placed in a rotary steamer with a temperature of 105°C and steamed for 34 minutes. , at a cooling rate of 4°C / min to 81°C and cook at a constant temperature for 12 minutes, take it out, mash it into a puree, add 0.24 parts by weight of glucoamylase and 0.31 parts by weight of cellulase, mix and stir evenly, and...

Embodiment 2

[0026] In the embodiment of the present invention, a rose-flavored tomato pumpkin bread is made of the following raw materials in parts by weight: 175 parts of pumpkin powder, 13.5 parts of fresh rose, 7.5 parts of tea oil, 46 parts of tomato, 4.6 parts of yeast powder, and fresh lemon peel 3.3 parts, 5.4 parts of fresh apple peel, 6.6 parts of fresh dragon fruit peel, 1.15 parts of brown sugar, 0.13 parts of white kidney bean extract, 0.18 parts of hijiki extract, 0.065 parts of loganin, 0.085 parts of curcumol;

[0027] The pumpkin powder is prepared according to the following steps: 25 parts by weight of pumpkin are peeled, deseeded, washed, cut into slices with a thickness of 1.3-1.5 cm, and placed in a rotary steamer with a temperature of 108 ° C for 35 min. , at a cooling rate of 4.5°C / min to 82°C and cook at a constant temperature for 12.5min, take it out, mash it into a puree, add 0.25 parts by weight of glucoamylase and 0.32 parts by weight of cellulase, mix and stir e...

Embodiment 3

[0035] In the embodiment of the present invention, a rose-flavored tomato pumpkin bread is made of the following raw materials in parts by weight: 180 parts of pumpkin powder, 14 parts of fresh rose, 8 parts of tea oil, 48 parts of tomato, 4.8 parts of yeast powder, fresh lemon peel 3.4 parts, 5.5 parts of fresh apple peel, 6.8 parts of fresh pitaya peel, 1.2 parts of brown sugar, 0.14 part of white kidney bean extract, 0.19 part of hijiki extract, 0.07 part of loganin, 0.09 part of curcumol;

[0036] The pumpkin powder is prepared according to the following steps: 220 parts by weight of pumpkin are peeled, deseeded, washed, cut into slices with a thickness of 1.3-1.5 cm, and placed in a rotary steamer with a temperature of 110 ° C for 36 minutes. , at a cooling rate of 5°C / min to 83°C and cook at a constant temperature for 13 minutes, take it out, mash it into a puree, add 0.26 parts by weight of glucoamylase and 0.33 parts by weight of cellulase, mix and stir evenly, and plac...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to rose flower fragrance tomato pumpkin bread. The bread is prepared from, pumpkin powder, fresh rose flowers, tea oil, tomato, yeast powder, fresh lemon peel, fresh apple peel, fresh dragon fruit peel, brown sugar, white kidney bean extracts, hizikia fusiforme extracts and loganin and curcumenol. The rose flower fragrance tomato pumpkin bread is homogenous in color and luster, light red, free of scorch and white phenomena, complete and plump, free of defects and cracking, smooth in surface, free of black bubbles, free of spots, fine, elastic, uniform in air hole, clear in texture, free of shedding scaling off, tender in sourness and sweetness, floppy and dainty, not sticky and gritty, and the rose flower baking bread is intense and harmonious in fragrance, and has a remarkable treating effect on patients with long-term constipation, insufficient breast milk secretion and hypertension.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a rose-flavored tomato pumpkin 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 food 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 rose fragrance tomato pumpkin bread. [0004] The present invention is realized through the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/36
CPCA21D2/36A21D2/362A21D13/00
Inventor 蒋金刚
Owner 蒋金刚
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