Toast of tartary buckwheat taste

A technology of bread and tartary buckwheat, applied in dough processing, baking, baked food with modified ingredients, etc., can solve the problems of purple sweet potato with light taste, difficult to mix evenly, low anthocyanin content, etc., and achieve uniform fermentation , the effect of improving quality

Inactive Publication Date: 2019-04-19
王艳艳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the feeling of dyeing is obvious, the taste of purple sweet potato is also very light, and the content of anthocyanin is not high, so the requirements for quality and nutrition need to be further improved
Especially the direct use of yeast powder, because the pro...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] One, first prepare tartary buckwheat ferment liquid, described tartary buckwheat ferment liquid adopts following method to make.

[0035] (1) Wash and drain 10kg of tartary buckwheat with pure water, soak in 30kg of pure water for 70min, and then use a colloid mill to refine the pulp to obtain tartary buckwheat sauce.

[0036] (2) Raise the temperature of tartary buckwheat sauce from room temperature to 60°C at a rate of 1°C every 3 minutes, keep it warm for 38 minutes, then raise the temperature to 75°C at the same speed, keep it warm for 38 minutes, and then raise the temperature to 100°C at the same speed, Keep warm for 18 minutes to obtain tartary buckwheat paste.

[0037] ⑶Beat 10kg of dragon fruit, then add 100kg of pure water, stir and mix for 15 minutes, then let it stand for soaking for 15 minutes, and filter to obtain the initial extract; then add another 50kg of pure water to the filter residue, stir and mix for 15 minutes, then let it stand for soaking 15-1...

Embodiment 2

[0056] At first prepare tartary buckwheat ferment liquid, described tartary buckwheat ferment liquid adopts following method to make.

[0057] ⑴Wash 10kg of tartary buckwheat with pure water and drain, then soak in 32.5kg of pure water for 75min, and then grind with a colloid mill to make tartary buckwheat sauce.

[0058] (2) Heat the tartary buckwheat sauce to 62°C at a rate of 1°C every 3 minutes, keep it warm for 40 minutes, then raise the temperature to 77°C at the same speed, keep it warm for 40 minutes, then raise the temperature to 100°C at the same speed, and keep it warm for 20 minutes. Get buckwheat paste.

[0059] ⑶Beat 10kg of dragon fruit, then add 105kg of pure water, stir and mix for 16 minutes, then let it stand for soaking for 16 minutes, and filter to obtain the initial extract; then add 52.5kg of pure water to the filter residue, stir and mix for 16 minutes, then let it stand for soaking After 16 minutes, the second extract was obtained by filtration, and t...

Embodiment 3

[0078] At first prepare tartary buckwheat ferment liquid, described tartary buckwheat ferment liquid adopts following method to make.

[0079] ⑴Wash 10kg of tartary buckwheat with pure water and drain, then soak in 35kg of pure water for 80min, and then use a colloid mill to refine the pulp to obtain tartary buckwheat sauce.

[0080] (2) Heat the tartary buckwheat sauce to 65°C at a rate of 1°C every 3 minutes, keep it warm for 42 minutes, then raise the temperature to 80°C at the same speed, keep it warm for 42 minutes, then raise the temperature to 100°C at the same speed, and keep it warm for 22 minutes. Get buckwheat paste.

[0081] (3) Beat 10kg of dragon fruit, then add 110kg of pure water, stir and mix for 17 minutes, then let it stand for soaking for 17 minutes, and filter to obtain the initial extract; then add 55kg of pure water to the filter residue, stir and mix for 17 minutes, and then let stand and soak for 17 minutes , filtered to obtain the secondary extract, ...

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Abstract

The invention discloses toast of tartary buckwheat taste, and belongs to the technical field of food processing. High gluten wheat flour, whole milk powder, tartary buckwheat powder, butter, saccharose, salt, eggs, tartary buckwheat enzyme liquid and anthocyanin clear liquid are adopted for preparing the toast, and yeast and water are not used directly. In the dough leavening process, the processis divided into two stages, the back stage adopts sealing fermentation, therefore the fermentation effect of yeast powder can be achieved, and the enzyme liquid can replace water to make a dough fermented uniformly and fully; the tartary buckwheat powder is directly adopted as part of raw materials for dough kneading so that the toast can have the tartary buckwheat taste, the color of the toast combines a lilac color of the purple perilla anthocyanin clear liquid with a palevioletred color of the tartary buckwheat enzyme liquid, and when the anthocyanin clear liquid and the enzyme liquid are combined as an adhesive for dough kneading, the amaranthine effect can be achieved on the dough from inside to outside; rich anthocyanin is contained, therefore the prepared toast has a palevioletred color, has the tartary buckwheat aroma and the tartary buckwheat taste, and achieves the healthcare effect, and the quality of the toast can be greatly improved.

Description

technical field [0001] The invention belongs to food processing technology, in particular to tartary buckwheat-flavored toast bread. Background technique [0002] Bread is convenient to eat and is favored by consumers. Because of its rich nutrition and unique flavor, it has become a kind of breakfast food. With the continuous improvement of people's living standards, it has become a fashion to pursue comprehensive nutrition, natural health and taste characteristics, and a diet structure with low sugar, low fat and high dietary fiber has become a scientific way of life. [0003] Thus, the patent document CN106490091A discloses a purple sweet potato toast bread made based on purple sweet potato concentrated juice and a preparation method thereof. 40 parts of milk, 60 parts of purple potato juice, 30 parts of butter, 5 parts of sugar-tolerant yeast powder, 50 parts of sucrose, 3 parts of salt, and 5 parts of egg liquid. It is based on the fact that purple sweet potato contai...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/36A21D2/34
CPCA21D2/34A21D2/36A21D13/06
Inventor 王艳艳龚翻应
Owner 王艳艳
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