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Black peanut pita bread and making method thereof

A production method and pocket technology, which are applied in the field of black peanut pocket bread and its production, can solve the problems of unbalanced nutrition, poor taste, single taste, etc., and achieve the effects of improving the taste, keeping it for a long time, and being beneficial to digestion and absorption.

Inactive Publication Date: 2019-12-24
翁耿权
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Pocket bread in the existing market is generally only filled with jam, which has a single taste, poor taste, and unbalanced nutrition

Method used

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  • Black peanut pita bread and making method thereof
  • Black peanut pita bread and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A black peanut pocket bread, comprising the following parts by weight: 500 parts of flour, 60 parts of black peanut syrup, 20 parts of water, 60 parts of cream, 20 parts of xylitol, 10 parts of sorbitol, 6 parts of glycerol, and 8 parts of salt , 8 parts of baking powder, 1 part of improver, 60 parts of Zhuxin sauce.

[0031] The black peanut pulp is made of black peanut kernels with full particles, no insects, and no mold after being cleaned, soaked in clear water for 6 hours, picked up and drained, poured into a refiner, and 5 times the water is added for refining. It is obtained by filtering with 100 mesh sieve.

[0032] The invention also provides a method for making black peanut pocket bread, which includes the following steps:

[0033] A. Mixing: Put flour, xylitol, sorbitol, salt, baking powder, and improver in a mixing tank and stir evenly, then add black peanut pulp and water to the mixing tank, and mix slowly for 1 min. Stir again at medium speed for 10 minutes, an...

Embodiment 2

[0044] A black peanut pocket bread, comprising the following parts by weight: 700 parts of flour, 140 parts of black peanut syrup, 60 parts of water, 100 parts of cream, 60 parts of xylitol, 50 parts of sorbitol, 10 parts of glycerin, 12 parts of salt , 12 parts of baking powder, 3 parts of improver, 100 parts of Zhuxin sauce.

[0045] The black peanut pulp is cleaned from black peanut kernels with full particles, no insects, and no mildew, soaked in clean water for 10 hours, picked up and drained, poured into a refiner, and added 3 to 5 times of water for refining , Filtered through a 300 mesh sieve.

[0046] The invention also provides a method for making black peanut pocket bread, which includes the following steps:

[0047] A. Mixing: Put flour, xylitol, sorbitol, salt, baking powder, and improver in a mixing tank and stir evenly, then add black peanut pulp and water into the mixing tank, and stir slowly for 3 minutes. Stir again at medium speed for 14 minutes, finally add butt...

Embodiment 3

[0058] A black peanut pocket bread, comprising the following parts by weight: 500 parts of flour, 60 parts of black peanut syrup, 20 parts of water, 60 parts of cream, 20 parts of xylitol, 10 parts of sorbitol, 6 parts of glycerol, and 8 parts of salt , 8 parts of baking powder, 1 part of improver, 60 parts of Zhuxin sauce.

[0059] The black peanut pulp is cleaned from black peanut kernels with full particles, no insects, and no mold, soaked in clean water for 6 hours, picked up and drained, poured into a refiner, and 3-5 times of water was added for refining , Filtered through a 100 mesh sieve.

[0060] The heart-injecting sauce is obtained by mixing 60 parts of yogurt, 14 parts of walnut grains and 2 parts of juice uniformly, homogenizing at 24 MPa and sterilizing at 70° C. for 30 minutes.

[0061] The yogurt is made by adding fresh milk and white sugar into an emulsification stirring tank at a ratio of 100::12, heating to 70°C and stirring until completely dissolved, emulsifying...

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Abstract

The invention relates to the technical field of bread processing, in particular to black peanut pita bread. The black peanut pita bread is prepared from the following component in parts by weight: 500-700 parts of flour, 60-140 parts of black peanut milk, 20-60 parts of water, 60-100 parts of cream, 20-60 parts of xylitol, 10-50 parts of sorbitol, 6-10 parts of glycerin, 8-12 parts of salt, 8-12 parts of baking powder, 1-3 parts of an improver and 60-100 parts of core injecting sauce. A making method is simple, the prepared product has soft and smooth and sweet and crisp double taste, the taste is greatly improved, the variety of taste bud layer is enriched, and the nutritional value is increased.

Description

Technical field [0001] The invention relates to the technical field of bread processing, in particular to a black peanut pocket bread and a manufacturing method thereof. Background technique [0002] Pocket bread, originated in Arab countries in the Middle East, is one of the staple foods of the locals. In addition to sandwiches, hamburgers, and rice balls, today's breakfast foods are also very suitable for collocation in the breakfast market. They are also ideal for fast-food items. Pocket bread is named after its shape resembling a pocket, so it is also very popular. Pocket bread is still very delicious. [0003] With the improvement of people's living standards, the quality requirements for pocket bread are getting higher and higher. The pocket bread in the current market generally only injects jam, which has a single taste, poor taste and unbalanced nutrition. Summary of the invention [0004] The purpose of the present invention is to overcome the above-mentioned shortcoming...

Claims

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Application Information

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IPC IPC(8): A21D13/31A21D13/38A21D13/06A21D2/36A21D8/04A21D2/18
CPCA21D2/181A21D2/364A21D8/045A21D13/06A21D13/31A21D13/38
Inventor 翁耿权
Owner 翁耿权
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