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Yoghurt bread

A technology for bread and yogurt, applied in the processing of dough, baking, baked goods, etc., can solve the problems of unbalanced nutrition, volatile aroma, poor heat resistance of essence and easy decomposition, etc. Nutritious effect

Inactive Publication Date: 2018-08-17
NANTONG DISONG TEXTILE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing methods for making fruit bread have the disadvantages of 1. few varieties, single flavor and unbalanced nutrition, lacking a kind of fruit bread that is healthy for women and likes to eat; ; 3. Most of the additives in the fruit bread are chemical synthesis products, and regular consumption is not conducive to people's health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A kind of yoghurt bread is characterized in that: comprising the following steps:

[0014] ((1) fruit bread adopts the raw material of following weight portion: 13-45 parts of flour, 25-29 parts of red date powder, 22-38 parts of protein powder, 22-35 parts of eggs, 2-5 parts of salt, 2-5 parts of milk powder , 21-36 parts of yogurt, 22-35 parts of creamer, 12-25 parts of butter, 2-5 parts of yeast, 15-20 parts of apple, 15-25 parts of raisin, and 20-35 parts of banana;

[0015] (2) Stir creamer and butter for 12 minutes, add fresh milk, eggs and salt and stir for 6 minutes to obtain a mixture;

[0016] (3) Sift the flour, red date powder, protein powder and milk powder, then add them into the mixture together with the yeast, stir for 5 minutes and make a dough;

[0017] (4) Put the dough obtained in step (3) into a proofing box at a temperature of 12-33°C and a humidity of 50-90%, proof for 5 hours, and the volume will be 5-6 times the original volume, according to th...

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PUM

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Abstract

The present invention discloses yoghurt bread. The yoghurt bread is characterized in that the bread is prepared by fermenting the following raw materials in parts by weight: 13-45 parts of flour, 25-29 parts of red jujube powder, 22-38 parts of protein powder, 22-35 parts of eggs, 2-5 parts of salt, 2-5 parts of milk powder, 21-36 parts of yoghurt, 22-35 parts of creamer, 12-25 parts of butter, 2-5 parts of yeasts, 15-20 parts of apples, 15-25 parts of raisins and 20-35 parts of bananas. The bread is rich in natural nutrients, soft, sweet and tasty, and has effects of regulating qi, relievingdepression, promoting blood circulation, dissipating blood stasis, regulating menstruation, stopping pains and delaying aging.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to yogurt bread. Background technique [0002] Fruit bread is a kind of convenient food, which is more and more popular in China. People usually use fruit bread as one of the staple foods for breakfast. The existing yogurt bread is made by adding edible essence, cream, bacteria, etc. to the flour and mixing them evenly. , and then add water to knead into a dough, ferment it, shape it and bake it at high temperature. Existing methods for making fruit bread have the disadvantages of 1. few varieties, single flavor and unbalanced nutrition, lacking a kind of fruit bread that is healthy for women and likes to eat; ; 3. Most of the additives in the fruit bread are chemical synthesis products, and regular consumption is unfavorable for people's healthy problems. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a yogur...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A21D2/34A21D2/36A21D2/26
CPCA21D13/062A21D2/26A21D2/34A21D2/36
Inventor 范雪萍
Owner NANTONG DISONG TEXTILE CO LTD
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