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Durian bun and preparation method thereof

A technology of durian and bread, applied in baking methods, dough processing, baking and other directions, can solve the problems of not meeting consumers' taste and nutritional needs, affecting consumers' health, singleness, etc., and achieving a strong durian fragrance and golden color. , the effect of high nutrient content

Inactive Publication Date: 2017-07-04
陈晓纪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, currently commercially available buns are generally sweet in taste and relatively single, which cannot meet the taste and nutritional needs of consumers, and contain multiple additives, which will seriously affect the health of consumers if they are eaten for a long time.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A durian small bread is made of the following raw materials in parts by weight: high-gluten wheat flour 90, cornstarch 15, durian 12, eggs 5, salt 0.2, fructooligosaccharide 10, yeast powder 1.2, milk 6, coconut oil 2.4.

[0018] A kind of preparation method of durian bun, concrete steps comprise:

[0019] (1) durian pulp is pitted;

[0020] (2) Add 2 / 3 coconut oil into the pot, heat to 100-105°C, add durian pulp, stir fry for 50 seconds, add half the weight of durian water, add 1 / 3 salt and 1 / 2 Fructo-oligosaccharides, continue to boil until there is no water, fully cook the fragrance, turn off the fire source, add milk, mix well, and get durian pulp sauce;

[0021] (3) Shell the eggs, beat them, add yeast powder, beat evenly, add wheat high-gluten flour and cornstarch, mix well, add 2 / 3 times the amount of wheat weight in 45-50℃ warm water in four times Coconut oil, continue to knead until the surface is smooth, put it at 35°C and let it ferment for 40 minutes, cont...

Embodiment 2

[0026] A durian small bread is made of the following raw materials in parts by weight: high-gluten wheat flour 93, cornstarch 16, durian 13, milk 9, eggs 6, salt 0.3, fructooligosaccharide 11, yeast powder 1.3, and coconut oil 2.5.

[0027] Preparation method, with embodiment 1.

Embodiment 3

[0029] A durian small bread is made from the following raw materials in parts by weight: high-gluten wheat flour 95, cornstarch 17, durian 14, milk 10, eggs 7, salt 0.4, fructooligosaccharide 12, yeast powder 1.4, and coconut oil 2.6.

[0030] Preparation method, with embodiment 1.

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Abstract

The invention discloses a durian bun and a preparation method thereof, and belongs to the technical field of food processing. The bun is made by the following raw materials, wheat high gluten flour, corn starch, durian, milk, eggs, salt, fructo-oligose, yeast powders, and coconut oil. The durian bun is simple to make and can be produced in large scale. Durian fragrance is strong, the bun stimulates appetite and is tasty and refreshing, and sweetness is moderate, color and luster is golden, and the bun is soft and tasty, and nutrition is balanced and easy to absorb. Durian and milk are mixed, and after short-time baking, fragrance is strong, harmonious, and long-lasting. After the bun is eaten, an oral cavity has no foreign smell, the bun is high in nutrition content, and is microbial resistant, and shelf life is prolonged. The bun does not contain saccharose, and is added with coconut oil, and does not contain any additive. The bun is nutritive, safe, and healthy, and any people can eat a large quantity of the buns. The bun is convenient, fast, delicious, and rich in nutritive values.

Description

technical field [0001] The invention mainly relates to the field of food processing, in particular to a durian bun and a preparation method thereof. Background technique [0002] Bread, attractive in color, rich in aroma and soft in taste, is loved by consumers. However, the present commercially available bread, especially the individually packaged small bread with a long shelf life, has high glycolipid content, lacks nutrition, and contains various additives, which seriously affects the health of consumers. The elderly and children should try not to eat it. The scope is limited. [0003] Durian, also known as civet fruit, is native to East India and Malaysia and is a tropical fruit. The nutritional value of durian is extremely high. There is an image metaphor of "one durian and three chickens" among the people, which shows that durian has a great tonic effect. Durian has the effects of promoting blood circulation and dispelling cold, strengthening the body and appetizing...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/14A21D2/34A21D2/36A21D8/06
CPCA21D13/06A21D2/14A21D2/34A21D2/36A21D8/06
Inventor 陈晓纪
Owner 陈晓纪
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