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Peanut shell bread and making method thereof

A technology of peanut shell and peanut shell powder, which is applied in the direction of dough processing, baking, baked food with modified ingredients, etc., to achieve the effect of fine internal structure, easy production, and simple preparation method

Inactive Publication Date: 2018-05-04
CHONGQING RONGCHANG YICAIXUAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no report about the development process of peanut shell bread

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The preparation process of the peanut shell powder of the present invention is: peanut shells—selection (removing mold along the peanut shells)—soaking in hot water for 20-40min—stirring—washing with rubbing hands—drying—drying at 100-110°C ——crushing—passing through a 160-200 mesh sieve—standby.

[0018] The main component of peanut shells is dietary fiber, and the taste is rough and earthy. Soaking in hot water can effectively remove the earthy smell of peanut shells, and can kill microorganisms and enzymes in peanut shells, preventing microorganisms and enzymes from adversely affecting the quality of bread. Crushing and sieving can reduce the roughness of peanut shell powder and improve the taste of peanut shell bread.

[0019] Peanut shell bread is prepared from the following ingredients by weight: 100 grams of flour, 8 grams of peanut shell powder, 1.2 grams of yeast, 18 grams of sugar, 12 grams of butter, 6 grams of milk powder, 18 grams of eggs, 1.2 grams of sal...

Embodiment 2

[0034] The preparation process of the peanut shell powder of the present invention is: peanut shells—selection (removing mold along the peanut shells)—soaking in hot water for 20-40min—stirring—washing with rubbing hands—drying—drying at 100-110°C ——crushing—passing through a 160-200 mesh sieve—standby.

[0035] The main component of peanut shells is dietary fiber, and the taste is rough and earthy. Soaking in hot water can effectively remove the earthy smell of peanut shells, and can kill microorganisms and enzymes in peanut shells, preventing microorganisms and enzymes from adversely affecting the quality of bread. Crushing and sieving can reduce the roughness of peanut shell powder and improve the taste of peanut shell bread.

[0036] Peanut shell bread is prepared from the following ingredients by weight: 100 grams of flour, 5 grams of peanut shell powder, 1 gram of yeast, 20 grams of sugar, 10 grams of butter, 5 grams of milk powder, 16 grams of eggs, 1 gram of salt, and...

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PUM

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Abstract

The invention belongs to the field of foods, and particularly relates to peanut shell bread and a making method thereof. The peanut shell bread disclosed by the invention is made from the following raw materials in parts by weight: 100 parts of flour, 2-10 parts of peanut shell powder, 0.8-1.4 parts of yeast, 15-30 parts of sugar, 5-15 parts of cream, 2-8 parts of milk powder, 15-20 parts of eggs,0.5-1.5 parts of table salt, 0.6-1.2 parts of a bread modifier and an appropriate amount of water. According to the peanut shell bread disclosed by the invention, peanut shells are added to the raw materials, nutrient components of dietary fibers of the peanut shells are reserved, and the content of the dietary fibers in the bread is increased; the formula is simple; the made bread is soft, crispand loose, fine and smooth in internal tissue, uniform in holes and free from sourness; and the peanut shell bread is simple in making method and easy to make.

Description

technical field [0001] The invention belongs to the field of food, in particular to a peanut shell bread and a preparation method thereof. Background technique [0002] my country is rich in peanuts, and its resources are very rich. The processing and utilization of peanuts are mainly focused on peanut kernels; however, the waste of peanut processing - peanut shells is insufficiently understood, and the utilization rate is very low, resulting in a great waste of resources. The largest component of peanut shells is dietary fiber, and dietary fiber is a kind of ideal functional health food raw material, which is widely used in baked food. For example, adding peanut shell powder to bread can increase the content of dietary fiber in bread, develop bread rich in dietary fiber, and open up a new way to utilize peanut shells, turning waste into treasure. At present, there is no report about the development process of peanut shell bread. Contents of the invention [0003] In ...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/36
CPCA21D13/06A21D2/364
Inventor 曾焕英
Owner CHONGQING RONGCHANG YICAIXUAN FOOD CO LTD