Chenopodium quinoa health-care bread and making method thereof

A production method and quinoa technology, which are applied in the processing of dough, baking, and baked goods with modified ingredients, etc., can solve the problems of limiting the addition amount, reducing the health-care effect of quinoa, and achieving enhanced elasticity, good practical significance, The effect of good preservation of nutrients

Inactive Publication Date: 2018-06-15
智普
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] At present, a variety of food processing methods using quinoa as raw materials have been disclosed in China, such as the invention patent "a quinoa miscellaneous grain hurricane cake and its preparation method" (CN106560045A), the invention patent "a kind of quinoa bark Steamed cake and its preparation method patent" (CN106666403A) and invention patent "a processing method of quinoa biscuit" (CN106720058A), these three products are cakes or biscuits, in addition, in order to improve the palatability of the above products, quinoa The addition of wheat is limited, which reduces the health effect of quinoa

Method used

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  • Chenopodium quinoa health-care bread and making method thereof
  • Chenopodium quinoa health-care bread and making method thereof
  • Chenopodium quinoa health-care bread and making method thereof

Examples

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Embodiment 1

[0033] This embodiment relates to a quinoa health-care bread and a preparation method thereof.

[0034] The quinoa health-care bread of the present embodiment is made from the following raw materials in parts by weight: 80-120 parts of high-gluten flour, 10-60 parts of quinoa homogenate after debittering, 1-10 parts of gluten, 1-10 parts of yeast 4 parts, white sugar 5-15 parts, butter 0-8 parts, salt 1-4 parts, eggs 0-12 parts, milk 15-40 parts, water 10-60 parts.

[0035] Wherein, in the composition of the above raw materials, the total parts by weight of water and milk are preferably 40-70 parts, quinoa homogenate is preferably 55% of the weight of high-gluten flour, and gluten is preferably 55% of the weight of high-gluten flour. 3%. And the quinoa homogenate is preferably made of white quinoa, so that the sensory characteristics of the bread made are good, and in addition, the aforementioned yeast is preferably active dry yeast.

[0036] The preparation method of the ab...

example 1

[0038] The quinoa health bread made specifically includes the following raw materials: 100g of high-gluten flour, 55g of debittered quinoa homogenate, 3g of gluten powder, 1.5g of salt, 3g of active dry yeast, 10g of white sugar, 5g of butter, and salt 1.5g, 20g eggs, 20g milk, 30g water.

[0039] The making method of this quinoa health bread then comprises the following steps:

[0040] Step a, raw material pretreatment:

[0041] a1. Debittering of quinoa: mix white quinoa with a volume ratio of 1:8 and water, soak for 1 hour at a soaking temperature of 90°C, rinse twice with the same volume of water, and boil for 3 minutes in boiling water;

[0042] a2, quinoa refining: filter the cooked quinoa with gauze and add it to the refiner, then add an equal volume of water to the refiner for refining, and refine twice to obtain quinoa homogenate ;

[0043] a3. Active dry yeast activation: dissolve the active dry yeast in warm water at 35°C, the amount of water to dissolve the acti...

example 2

[0051] The quinoa health bread made specifically includes the following raw materials: 100g of high-gluten flour, 55g of debittered quinoa homogenate, 2g of gluten powder, 1.5g of salt, 3g of active dry yeast, 10g of white sugar, 5g of butter, and salt 1.5g, 20g eggs, 20g milk, 30g water.

[0052] The making method of this quinoa health bread then comprises the following steps:

[0053] Step a, raw material pretreatment:

[0054] a1. Debittering of quinoa: mix white quinoa with a volume ratio of 1:8 and water, soak for 1 hour at 80°C, rinse twice with the same volume of water, and boil for 3 minutes in boiling water;

[0055] a2, quinoa refining: filter the cooked quinoa with gauze and add it to the refiner, then add an equal volume of water to the refiner for refining, and refine twice to obtain quinoa homogenate ;

[0056] a3. Active dry yeast activation: dissolve the active dry yeast in warm water at 35°C, the amount of water to dissolve the active dry yeast is 3.5 times...

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Abstract

The invention provides chenopodium quinoa health-care bread and a making method thereof. The chenopodium quinoa health-care bread is made from the following raw materials in parts by weight of 80-120parts of high gluten flour, 10-60 parts of debitterized chenopodium quinoa homogenate, 1-10 parts of vital wheat gluten, 1-4 parts of yeast, 5-15 parts of white granulated sugar, 0-8 parts of butter,1-4 parts of table salt, 0-12 parts of eggs, 15-40 parts of milk and 10-60 parts of water. According to the chenopodium quinoa health-care bread disclosed by the invention, the debitterized chenopodium quinoa homogenate is used, so that the processed chenopodium quinoa bread not only has health-care functions but also has good mouth feel.

Description

technical field [0001] The present invention relates to food field, particularly a kind of quinoa health-care bread, and the present invention also relates to the preparation method of this quinoa health-care bread simultaneously. Background technique [0002] Quinoa is an annual dicotyledonous plant with a long history of cultivation. It has the characteristics of resisting harsh growth conditions. In the 1980s, NASA preferred quinoa as space food for astronauts. Quinoa was also approved by the Food and Agriculture Organization of the United Nations. It is considered to be the only food that can meet the basic nutritional needs of the human body with a single plant, and officially recommends quinoa as the most suitable complete nutritional food for humans. Quinoa not only contains a variety of nutrients, but also has a high content of antioxidant bioactive components. In 2008, quinoa was listed as one of the top ten nutritious foods in the world due to its perfect nutrition...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/36
CPCA21D2/36A21D13/06
Inventor 智普
Owner 智普
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