Unlock instant, AI-driven research and patent intelligence for your innovation.

Manufacturing method of nutritive and health-care purple sweet potato hawthorn bread

A production method and purple potato technology, which are applied in the processing of dough, baking, and baked foods with modified ingredients, etc., can solve the problems of insufficiency of snack foods, and achieve the promotion of absorption and digestibility, uniform and fine pores, and increased production volume. Effect

Inactive Publication Date: 2018-02-02
ANHUI HONGTAI FOOD
View PDF26 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are many kinds of leisure snacks on the market, and the tastes are also various. Generally, some improvements are made on the taste to meet people's requirements for taste. However, with the improvement of living standards, people pay more and more attention to health preservation. Therefore, the leisure food on the market can not meet people's needs; bread is a leisure food that is often eaten in people's daily life, so a kind of nutritional and health-care bread is invented, which can effectively satisfy the health of consumers in today's day when people's awareness of health care is constantly increasing. demand, beneficial to human health, and promote the rapid development of the bread industry

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Manufacturing method of nutritive and health-care purple sweet potato hawthorn bread

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] In the embodiment of the present invention, a method for making nutritious and healthy purple potato and hawthorn bread, the specific method is as follows:

[0019] (1) Weigh raw materials by weight, 25 parts of purple sweet potato puree, 20 parts of hawthorn puree, 13 parts of acacia honey, 85 parts of high-gluten flour, 26 parts of soybeans, 4 parts of yeast powder, 0.7 parts of Bifidobacterium infantis, fresh mulberry 9 parts of fresh perilla leaves, 8 parts of fresh perilla leaves, 11.5 parts of fresh Chinese toon leaves, 5.5 parts of ghee;

[0020] (2) Wash the fresh mulberry leaves, fresh perilla leaves and fresh Chinese toon leaves separately, mix and crush them, put them in a steamer with a temperature of 190°C for 21 minutes, take them out, and put them into an ethanol solution with a mass fraction of 42% After boiling on medium heat, continue to boil for 26 minutes with constant stirring, take it out, and put it in a vacuum freeze-drying oven with a temperatur...

Embodiment 2

[0029] In the embodiment of the present invention, a method for making nutritious and healthy purple potato and hawthorn bread, the specific method is as follows:

[0030] (1) Weigh raw materials by weight, 26 parts of purple sweet potato puree, 21 parts of hawthorn puree, 14 parts of acacia honey, 88 parts of high-gluten flour, 27 parts of soybeans, 4.5 parts of yeast powder, 0.8 parts of Bifidobacterium infantis, fresh mulberry 9.5 parts of fresh perilla leaves, 8.5 parts of fresh perilla leaves, 12 parts of fresh Chinese toon leaves, 6 parts of ghee;

[0031] (2) Wash the fresh mulberry leaves, fresh perilla leaves and fresh Chinese toon leaves separately, mix and crush them, put them in a steamer at 195°C for 23 minutes, take them out, and put them into an ethanol solution with a mass fraction of 44% After boiling on medium heat, continue to boil for 28 minutes with constant stirring, take it out, and put it in a vacuum freeze-drying oven with a temperature of -21°C to dry...

Embodiment 3

[0040] In the embodiment of the present invention, a method for making nutritious and healthy purple potato and hawthorn bread, the specific method is as follows:

[0041](1) Weigh raw materials by weight, 27 parts of purple sweet potato puree, 22 parts of hawthorn puree, 15 parts of acacia honey, 90 parts of high-gluten flour, 28 parts of soybeans, 5 parts of yeast powder, 0.9 parts of Bifidobacterium infantis, fresh mulberry 10 parts of fresh perilla leaves, 9 parts of fresh perilla leaves, 12.5 parts of fresh Chinese toon leaves, 6.5 parts of ghee;

[0042] (2) Wash the fresh mulberry leaves, fresh perilla leaves and fresh Chinese toon leaves separately, mix and crush them, put them in a steamer at 200°C for 25 minutes, take them out, and put them into an ethanol solution with a mass fraction of 46% After boiling on medium heat, continue to boil for 26-30 minutes with continuous stirring, take it out, and put it in a vacuum freeze-drying oven with a temperature of -20°C to ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention belongs to the technical field of bread manufacturing, in particular to a manufacturing method of nutritive and health-care purple sweet potato hawthorn bread. The method comprises the following specific steps: (1) weighing the following raw materials in parts by weight: 25 to 27 parts of mashed purple sweet potatoes, 20 to 22 parts of mashed hawthorn fruits, 13 to 15 parts of acaciahoney, 85 to 90 parts of high-gluten flour, 26 to 28 parts of soybeans, 4 to 5 parts of yeast powder, 0.7 to 0.9 part of bifidobacterium infantis, 9 to 10 parts of fresh mulberry leaves, 8 to 9 partsof fresh perilla leaves, 11.5 to 12.5 parts of fresh Chinese toon leaves, and 5.5 to 6.5 parts of butter; (2) preparing lyophilized leaf powder; (3) preparing soybean powder; (4) preparing fermenteddough; and (5) preparing the nutritive and health-care purple sweet potato hawthorn bread. The prepared bread has the advantages of a fragrant and sweet taste, looseness and softness, no stickiness toteeth, a unique taste, lilac appearance, delicate and uniform section texture, and uniform and close air holes, and has significant curative effects for patients with long-term constipation, anemia and hypertension. The method can effectively prolong a shelf life of the bread.

Description

technical field [0001] The invention belongs to the technical field of bread making, in particular to a method for making nutritious and healthy purple sweet potato and hawthorn bread. Background technique [0002] There are many kinds of leisure snacks on the market, and the tastes are also various. Generally, some improvements are made on the taste to meet people's requirements for taste. However, with the improvement of living standards, people pay more and more attention to health preservation. Therefore, the leisure food on the market can not meet people's needs; bread is a leisure food that is often eaten in people's daily life, so a kind of nutritional and health-care bread is invented, which can effectively satisfy the health of consumers in today's day when people's awareness of health care is constantly increasing. Demand, beneficial to human health, and promote the rapid development of the bread industry. Contents of the invention [0003] In view of the above ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A21D13/06A21D2/36A21D2/34
CPCA21D2/34A21D2/36A21D2/366A21D13/06
Inventor 黄劲松
Owner ANHUI HONGTAI FOOD