Fruit-flavor coarse cereal hand-torn bread and preparation method thereof

A technology of miscellaneous grains and hand-tearing, which is applied in the direction of dough processing, baking, baked food, etc., which can solve problems such as threats to human health, and achieve the effect of increasing fruit flavor, uniform color, and soft taste

Inactive Publication Date: 2018-11-13
ANHUI PANPAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Bread is divided into white bread, brown bread, whole wheat bread, rye bread, sourdough bread and unleavened bread according to color; according to material: staple food bread, colorful bread, conditioning bread, Danish butter bread, bread is the staple food of people , the proportion of national consumption of bread in our country is also relatively high; nutritionists advocate that people eat bread as a staple food, because bread is a level with comprehensive nutrient content and high nutritional value. Contains potassium bromate, whitening agent, etc. Long-term consumption has potential threats to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] In this example, the fruit-flavored miscellaneous grain shredded bread is made of the following raw materials in parts by weight: 20 parts of miscellaneous grain powder, 30 parts of high-gluten flour, 8 parts of bran powder, 3 parts of blueberry, 3 parts of mulberry, 3 parts of apple, potato 5 parts of flour, 10 parts of fermented sweet potato dregs, 3 parts of yeast, 30 parts of purified water, 7 parts of galactose, 3 parts of apple pectin, 7 parts of table salt;

[0028] Among them, the preparation method of potato flour is as follows: slice potatoes, soak potato slices with clear water at room temperature for 10 minutes, then mix potato slices with malic acid buffer that accounts for 2 times the mass of potato slices, pour them into vacuum packaging bags, and seal them. Carry out ultra-high pressure treatment and blanching, the ultra-high pressure pressure is 500 MPa, the ultra-high pressure treatment temperature is 51 ° C, the blanching is hot water blanching, and th...

Embodiment 2

[0036] In this example, the fruit-flavored miscellaneous grain shredded bread is made of the following raw materials in parts by weight: 30 parts of miscellaneous grain powder, 60 parts of high-gluten flour, 18 parts of bran powder, 8 parts of blueberry, 8 parts of mulberry, 8 parts of apple, potato 9 parts of flour, 20 parts of fermented sweet potato dregs, 7 parts of yeast, 60 parts of purified water, 11 parts of galactose, 9 parts of apple pectin, and 11 parts of table salt;

[0037] Among them, the preparation method of potato flour is as follows: slice potatoes, soak potato slices with clear water at room temperature for 20 minutes, then mix potato slices with malic acid buffer that accounts for 3 times the mass of potato slices, pour them into vacuum packaging bags, and seal them. Carry out ultra-high pressure treatment and blanching, the ultra-high pressure is 700MPa, the ultra-high pressure treatment temperature is 55°C, the blanching is steam blanching, and the blanchi...

Embodiment 3

[0045] In this example, the fruit-flavored miscellaneous grain shredded bread is made of the following raw materials in parts by weight: 25 parts of miscellaneous grain powder, 45 parts of high-gluten flour, 13 parts of bran powder, 5.5 parts of blueberry, 5.5 parts of mulberry, 5.5 parts of apple, potato 7 parts of flour, 15 parts of fermented sweet potato dregs, 5 parts of yeast, 45 parts of purified water, 9 parts of galactose, 6 parts of apple pectin, and 9 parts of table salt;

[0046] Among them, the preparation method of potato flour is as follows: slice potatoes, soak potato slices with clear water at room temperature for 15 minutes, then mix potato slices with malic acid buffer solution accounting for 3 times the mass of potato slices, pour them into vacuum packaging bags, seal Carry out ultra-high pressure treatment and blanching, the ultra-high pressure pressure is 600MPa, the ultra-high pressure treatment temperature is 53°C, the blanching is steam blanching, and th...

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PUM

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Abstract

The present invention provides fruit-flavor coarse cereal hand-torn bread and a preparation method thereof, and relates to the technical field of foods. The fruit-flavor coarse cereal hand-torn breadis prepared from the following raw materials: coarse cereal powder, high-gluten flour, bran powder, blueberries, mulberry fruits, apples, potato powder, fermented sweet potato residues, yeast, purified water, galactose, apple pectin and salt. The fruit-flavor coarse cereal hand-torn bread is rich in nutrients, golden in color, uniform in color, free from parching, free from collapse and fine and soft in mouth feel, and has a fruit flavor. The method improves the mouth feel of the bread, enriches bread varieties, and improves nutritional value of the bread. The bread has a unique taste, and issuitable to eat as a nutritive breakfast.

Description

technical field [0001] The invention relates to the technical field of food, and relates to a hand-torn bread with fruit flavor miscellaneous grains and a preparation method thereof. Background technique [0002] Bread is a food made by grinding and heating five grains (usually wheat). Baked food made from wheat flour as the main raw material, yeast, eggs, oil, nuts, etc. Bread is divided into white bread, brown bread, whole wheat bread, rye bread, sourdough bread and unleavened bread according to color; according to material: staple food bread, colorful bread, conditioning bread, Danish butter bread, bread is the staple food of people , the proportion of national consumption of bread in our country is also relatively high; nutritionists advocate that people eat bread as a staple food, because bread is a level with comprehensive nutrient content and high nutritional value. Contains potassium bromate, whitening agent, etc. Long-term consumption has potential threats to huma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/02A21D13/22A21D13/28A21D13/062A21D2/36
CPCA21D2/36A21D2/366A21D13/02A21D13/062A21D13/22A21D13/28
Inventor 步显勇谢艳卢栋圣常军亮熊卫华吴奎元
Owner ANHUI PANPAN FOOD CO LTD
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