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Bread for nourishing faces and preparation method of bread

A bread and flour technology, which is applied in the processing of dough, baking, and baked goods with modified ingredients, etc., can solve the problems of affecting people's health, the effect of beautifying the face is not obvious, the bread is high in oil and sugar, etc., and the viscosity of the solution can be weakened. The degree of rise, the effect of inhibiting thermal gelatinization, and preventing skin damage

Inactive Publication Date: 2017-12-15
兰溪市捷喜食品加工技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are various breads on the market. Bread is a common food in people’s daily life. People generally use it to satisfy their hunger. However, most breads are high in oil and sugar, and have no other nutrients. Such bread is likely to cause Obesity can even affect people's health. Therefore, it is necessary to develop a bread with health benefits
[0003] The prior art, such as the Chinese invention patent application with the application publication number CN 105230709 A, discloses a kind of nourishing bread.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A nourishing bread, the ingredients and weight of the bread are: 50 parts of flour, 1 part of yeast, 5 parts of sucrose, 5 parts of milk powder, 0.3 parts of purple sweet potato pigment, 9 parts of egg white, 25 parts of water, and 5 parts of butter. The preparation method of the bread includes the following steps:

[0016] 1) Extraction of purple sweet potato pigment: crush the dried purple sweet potato, sieving, weigh 5 parts of purple sweet potato powder, centrifuge with petroleum ether, add 50 parts of 90% ethanol solution and 0.2 parts of active peptide, and ultrasonic at 55℃ Extracted for 1.8h, the ultrasonic power was 130W, and the extract was obtained. The amino acid sequence of the active polypeptide is: HSHACASYSCRCRRARRCGYYRGRCYCRCLRCRVLHPGKLCVCVNCSR. Under this condition, the production cost is low, the degree of gelatinization of the solution is low, the extraction rate of purple sweet potato pigment is high, the content of non-pigment components in the produ...

Embodiment 2

[0020] A kind of nourishing bread, the ingredients and weight of the bread are: 70 parts of flour, 1.5 parts of yeast, 7 parts of sucrose, 8 parts of milk powder, 0.4 parts of purple sweet potato pigment, 12 parts of egg white, 35 parts of water, and 7 parts of butter. The preparation method of the bread includes the following steps: First, the purple sweet potato pigment is extracted: the dried purple sweet potato is crushed, sieved, 8 parts of purple sweet potato powder are weighed, and petroleum ether is centrifuged to defat, and 80 parts of 95% ethanol solution and 0.5 are added. A portion of the active polypeptide was extracted by ultrasonic extraction at 60°C for 2 hours, and the ultrasonic power was 140W, to obtain the extract. The amino acid sequence of the active polypeptide is: HSHACASYSCRCRRARRCGYYRGRCYCRCLRCRVLHPGKLCVCVNCSR. Under this condition, the production cost is low, the degree of gelatinization of the solution is low, the extraction rate of purple sweet pota...

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PUM

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Abstract

The invention discloses bread for nourishing faces. The bread comprises the following components in parts by weight: 50-70 parts of flour, 1-1.5 parts of yeast, 5-7 parts of cane sugar, 5-8 parts of milk powder, 0.3-0.4 part of purple sweet potato pigment, 9-12 parts of egg white, 25-35 parts of water and 5-7 parts of butter. The invention further discloses a preparation method of the bread. The bread and the preparation method thereof have the beneficial effects that the bread for nourishing faces disclosed by the invention is delicately fragrant and delicious, can stop ultraviolet rays from damaging skin and contribute to beautifying faces and nourishing faces, and is rich in nutrients, and the value of the bread is greatly increased; and active polypeptide and ethanol, which are added in the extraction process of the purple sweet potato pigment, have synergistic effects, impede the entry of water molecules into starch microlite beams, restrain starch from being heated and gelatinized, weaken the solution viscosity rising degree, and weaken the purple sweet potato pigment extracting resistance.

Description

Technical field [0001] The invention relates to the field of foods, in particular to a kind of bread and its preparation method. Background technique [0002] At present, there are various kinds of bread on the market. Bread is a common food in people’s daily life. People generally use it to satisfy their hunger. However, most breads are high in oil and sugar and have no other nutrients. Such bread is easy to cause human body. Obesity can even affect people's health. Therefore, it is necessary to develop a kind of bread with health benefits. [0003] The prior art, such as the Chinese invention patent application with application publication number CN 105230709 A, discloses a kind of nourishing bread, which has a sweet and nourishing taste, but the nourishing effect is not obvious, and the preparation process is complicated. Summary of the invention [0004] The purpose of the present invention is to provide a bread with natural color and nourishing effect. [0005] Another object o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36
CPCA21D13/06A21D2/36
Inventor 张庆吉
Owner 兰溪市捷喜食品加工技术有限公司