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Low-sugar wormwood leaf honey bread and preparation method thereof

A honey and wormwood technology, applied in dough processing, baking, baked food and other directions, can solve the problems of not being able to take white sugar casually, weak metabolic system, etc., to achieve scientific and reasonable formula matching, increase flavonoid content, and rigorous material selection. Effect

Inactive Publication Date: 2018-02-23
浙江特殊教育职业学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And if some people's metabolic system is weak, there will be problems. For example, people with diabetes can't take white sugar casually.

Method used

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  • Low-sugar wormwood leaf honey bread and preparation method thereof
  • Low-sugar wormwood leaf honey bread and preparation method thereof
  • Low-sugar wormwood leaf honey bread and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A low-sugar wormwood honey bread, the preparation process is as follows:

[0023] (1) Soak the dough and let it stand still: Pour 1000 grams of high-gluten flour, 100 grams of wormwood powder, and 350 grams of water into a two-speed double-action mixer and stir until it is picked up, then take it out and seal it for 30 minutes;

[0024] (2) Dough mixing: add the dough after resting in (1) to the mixer, and add 85 grams of whole egg liquid, 10 grams of salt, 3 grams of improver, 15 grams of low-sugar instant dry yeast, 280 grams of honey, and 100 grams of butter. grams, 100 grams of water, stir until the gluten is completely formed, take out the dough and knead it into a ball;

[0025] (3) proofing for the first time: putting the gluten formed in step (2) into a proofing box with a temperature of 30°C and a humidity of 85%, and proofing for 20 minutes;

[0026] (4) Bread shaping: take out the dough and divide it into 100g / piece, roll it 10 times, round it and put it on ...

Embodiment 2

[0030] A low-sugar wormwood honey bread, the wormwood powder in Example 1 is replaced by 50 grams of the lowest value, honey is replaced by 180 grams of the lowest value, the rest of the raw materials and dosage are the same as in Example 1, and the preparation process is the same as in Example 1 1 is the same.

Embodiment 3

[0032]A low-sugar wormwood soft bread raw material is: except that 100 grams of wormwood powder in Example 1 is replaced with 300 grams of the highest value, and 280 grams of honey is replaced with 380 grams of the highest value, the rest of the raw materials and dosage are the same as those in Example 1 Same, the preparation process is the same as in Example 1.

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PUM

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Abstract

The invention discloses low-sugar wormwood leaf honey crumby bread recipe stage preparation process. Low-sugar wormwood leaf honey crumby bread is prepared from raw materials including wormwood leaf powder, honey, high gluten flour, salt, yeast, egg, butter and the like. The specific raw materials such as the wormwood leaf and the natural honey are selected to be added into the preparation processof the crumby bread, so that the special flavor of the bread is added; the flavone content in the bread is improved; the sugar content in the bread is reduced; partial phytic acid in the bread is decomposed; the utilization rate of metal ions such as calcium, iron and magnesium can be improved. In the dough stirring link, the dough soaking process is newly added; the problems of bread texture hardness, insufficient strength, insufficient elasticity and the like due to addition of non-flour functional auxiliary materials into the conventional bread flour are solved; the recipe matching is scientific and reasonable; the requirements in various aspects of nutrition, taste, color and luster and the like can be met; the wormwood leaf flavor is intense; the taste requirements in different regions can be met.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a low-sugar wormwood honey bread and a preparation method thereof. Background technique [0002] Artemisia argyi (Artemisia argyi), also known as mugwort and mugwort, is a perennial wild herb of the genus Artemisia in the family Asteraceae. Artemisia argyi has high medicinal value and is a traditional Chinese medicine in my country. Its main chemical components include volatile oil, eucalyptane, triterpenoids, flavonoids, and various trace elements. Wormwood is particularly rich in vitamins A, C, B, fat, and minerals; every 100g of fresh wormwood stems and leaves contains 1.07mg of vitamin B2, 52mg of vitamin C, and 5.14mg of carotene; its dry product contains 15.85% of protein and 15.85% of fat 3.59%, minerals 10.13%; every 100g dried wormwood contains Ca9.9mg, Mg2.14mg, Fe158ug, Zn33ug, Cu15ug, K38.4mg. Wormwood contains more polysaccharides, and the extraction rate o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A21D2/36A21D2/34
CPCA21D2/34A21D2/36A21D13/062
Inventor 解殿伟
Owner 浙江特殊教育职业学院
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