Matcha bread and producing method thereof

A production method and bread technology, applied in the field of food processing, can solve the problems of short shelf life and incomplete nutrition, achieve long shelf life, promote gastrointestinal absorption, and taste sweet and delicious

Active Publication Date: 2017-09-22
BAISE UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the acceleration of people's life rhythm, bread has become a favorite breakfast of many people. Whether it is used as a staple food or as a snack or snack, br...

Method used

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  • Matcha bread and producing method thereof
  • Matcha bread and producing method thereof
  • Matcha bread and producing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A matcha bread, mainly made of the following raw materials in parts by weight: 80 parts of high-gluten flour, 25 parts of matcha powder, 17 parts of soybean powder, 15 parts of gluten powder, 10 parts of bitter gourd powder, 20 parts of stevia powder, and 13 parts of hawthorn powder , 3 parts of tortoise powder, 3 parts of lemongrass powder, 3 parts of blue eucalyptus powder, 3 parts of acacia bud powder, 15 parts of plum juice, 15 parts of plum juice, 1 part of ammonium chloride, 1 part of ammonium carbonate, distilled monostearin 1.5 parts of glyceride, 0.5 part of cephalin, 0.3 part of sodium propionate, 0.5 part of heme iron, 0.5 part of casein phosphopeptide, 0.5 part of maltol, 1 part of active dry yeast, 20 parts of mirror pectin, 5 parts of sucrose , 5 parts of maltose, 3 parts of eggs, 20 parts of milk powder, 6 parts of butter, 3 parts of sesame oil, 3 parts of rice bran oil, 5 parts of salt and 35 parts of water;

[0030] Mirror pectin is mainly made of the f...

Embodiment 2

[0043] A matcha bread, mainly made of the following raw materials by weight: 90 parts of high-gluten flour, 27 parts of matcha powder, 18.5 parts of soybean powder, 17 parts of gluten powder, 11.5 parts of bitter gourd powder, 21.5 parts of stevia powder, and 14 parts of hawthorn powder , 3.5 parts of tortoise powder, 3.5 parts of lemongrass powder, 3.5 parts of blue eucalyptus powder, 3.5 parts of pagoda flower bud powder, 16 parts of plum juice, 16 parts of plum juice, 1.3 parts of ammonium chloride, 1.5 parts of ammonium carbonate, distilled monostearin 1.7 parts of acid glycerides, 0.7 parts of cephalin, 0.4 parts of sodium propionate, 0.6 parts of heme iron, 0.6 parts of casein phosphopeptide, 0.6 parts of maltol, 1.5 parts of active dry yeast, 25 parts of mirror pectin, 6 parts of sucrose , 6 parts of maltose, 3.5 parts of eggs, 23 parts of milk powder, 8 parts of butter, 4 parts of sesame oil, 4 parts of rice bran oil, 7 parts of salt and 40 parts of water;

[0044] Mir...

Embodiment 3

[0057] A matcha bread, mainly made of the following raw materials in parts by weight: 100 parts of high-gluten flour, 30 parts of matcha powder, 20 parts of soybean powder, 20 parts of gluten powder, 13 parts of bitter gourd powder, 23 parts of stevia powder, and 15 parts of hawthorn powder , 4 parts of tortoise powder, 4 parts of lemongrass powder, 4 parts of blue eucalyptus powder, 4 parts of sophora bud powder, 17 parts of plum juice, 17 parts of plum juice, 1.5 parts of ammonium chloride, 2 parts of ammonium carbonate, distilled monostearin 2 parts glycerides, 1 part cephalin, 0.5 parts sodium propionate, 0.7 parts heme iron, 0.7 parts casein phosphopeptide, 0.7 parts maltol, 2 parts active dry yeast, 30 parts mirror pectin, 7 parts sucrose , 7 parts of maltose, 4 parts of eggs, 25 parts of milk powder, 10 parts of butter, 5 parts of sesame oil, 5 parts of rice bran oil, 10 parts of salt and 45 parts of water;

[0058] Mirror pectin is mainly made of the following raw mate...

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Abstract

The invention relates to the foodstuff processing technology field, and more specifically relates to a Matcha bread and a producing method thereof. The raw materials for producing the Matcha bread mainly comprise bread flour, Matcha powder, soybean powder, gluten powder, balsam pear powder, stevia powder, haw powder, tortoiseshell powder, lemongrass powder, eucalyptus powder, sophora flower bud powder, plum juice, plum juice, ammonium chloride, ammonium carbonate, distilled monoglyceride stearate, cephalin, sodium propionate, heme iron, casein phosphoeptide, maltol, active dry yeast, mirror pectin, cane sugar, maltose, egg, milk powder, butter, sesame oil and rice bran oil. The Matcha bread is produced by processing the raw materials like mixing, rubbing, fermenting, cutting and baking. The raw materials formula of the Matcha bread is scientific and reasonable; the shelf life is long; the nutrition value is high; the taste is sweet and tasty; the bread is bulky and tough; and the digestive system absorption namely the stomach absorption can be promoted. The method is used to provide a healthy and nutrient foodstuff; the preparation method is simple; and the operation is easy.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a matcha bread and a preparation method thereof. Background technique [0002] With the acceleration of people's life rhythm, bread has become a favorite breakfast of many people. Whether it is used as a staple food or as a snack or snack, bread has become one of the most commonly eaten foods in our daily life, but it is ubiquitous. The biggest problem is that the shelf life is short and the nutrition is not comprehensive. [0003] Matcha is steamed green tea powder that is ground into fine powder by natural stone mills. It is by far the freshest and most nutritious tea. Matcha has no additives, no preservatives, and no artificial coloring. In addition to direct drinking, it is widely used as a nutritional enhancer and natural coloring additive in many industries such as food, health care products and cosmetics, and a wide variety of Matcha sweets have been derived. Mat...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/36A21D2/32A21D2/26A21D2/18A21D2/02
CPCA21D2/02A21D2/18A21D2/181A21D2/265A21D2/268A21D2/32A21D2/36A21D2/362A21D13/06
Inventor 杨郑州谢晓娜黄斌宁姗
Owner BAISE UNIV
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