Preparation method of oxidation-resistant blueberry bread

Abstract

The invention discloses a preparation method of oxidation-resistant blueberry bread. The method comprises the following steps of performing grinding on blueberry fruits to obtain blueberry fruit pulp and performing leaching; preparing dry powder; and performing mixing, adding water, and performing fermentation to obtain bread. According to the preparation method disclosed by the invention, blueberry freeze-dried fruit powder is added; blueberry fruit powder is prepared through the following steps of firstly extracting anthocyanidin with edible ethanol under ultrasonic wave condition, then adding malt essence and performing drying to obtain the powder; and finished products of the fruit powder have better drying resistance, fine and smooth qualities and oxidation resistance, when the fruit powder is used for making the bread, the bread is fine, smooth and delicious, and after the bread is exposed to air for a long term, good effects that the bread is not liable to change color, go bad and deteriorate can be achieved.

Description

technical field [0001] The invention belongs to the technical field of food technology, and particularly relates to a preparation method of antioxidant blueberry bread. Background technique [0002] Blueberries are rich in nutrients and have anti-oxidant, anti-cancer, vision protection and other effects. They are produced in large quantities in China, but they have strong seasonality and short shelf life. Excess blueberries must be frozen or processed in other ways. Due to the high consumption of frozen blueberries, people More and more attention is paid to economical preservation methods. In the domestic market, the deep-processed products of blueberries are mainly beverages, jams, etc., and due to the lack of relevant technological research, there is a problem of low nutrient content in the products. Blueberry processing is involved in the processing of pasta, and blueberry fruit powder is used as a daily nutritional supplement. There is little research. The development of...

AI Technical Summary

Problems solved by technology

Spray drying is suitable for mass production, and the nutrients are not easy to be destroyed, but the cost is high. It is not suitable for products with high sugar content, and it is easy to cause sticking. Freeze drying also has the effect of protecting the nutrients of the product because it does not require high temperature treatment.