Burdock, honey and red date secondary method bread and making method

A secondary method, honey technology, applied in the processing of dough, pre-baked dough, baking, etc., can solve the problems of lack of brittleness, easy to gain weight, take a long time, etc., to reduce the use of sugar, lower blood sugar, The effect of flavor enhancement

Inactive Publication Date: 2020-06-12
JIANGSU POLYTECHNIC COLLEGE OF AGRI & FORESTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the bread made by the secondary fermentation method has more fermentation times and takes a longer time, the resulting product has a better flavor and a longer storage time
[0003] Traditional bread has the following disadvantages: 1. The finished bread has a single function: traditional snack bread is generally only used as a full stomach, and its function is relatively single
2. Too much sugar in the bread formula: traditional pastry bread contains more sugar and oil, which is high in energy. A large intake of sugar and oil makes it easy to gain weight, so many beauty lovers dare not eat too much traditional products
3. Insufficient development of burdock products: burdock products generally appear in the form of pickles, etc., and are not very popular because of their lack of brittleness.
4. Insufficient flavor of ordinary bread: the fermentation time of traditional bread is short, and the fermentation substrate is relatively simple

Method used

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  • Burdock, honey and red date secondary method bread and making method
  • Burdock, honey and red date secondary method bread and making method
  • Burdock, honey and red date secondary method bread and making method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] The preparation method of the burdock honey red dates secondary method bread of the present embodiment is as follows:

[0044] (1) Preparation of burdock powder: clean the fresh burdock and cut into 3mm cubes; bake the diced burdock in an oven at 80°C for 9 hours until it can be crushed by hand; crush it with a grinder and pass through a 100-mesh sieve ,spare.

[0045] (2) Preparation of jujube powder: wash the jujube, cut into 3mm pieces; put the jujube slices in an oven at 60°C, and dry them for 8 hours until they can be broken by hand; crush them with a grinder, and pass through a 100-mesh sieve ,spare.

[0046] (3) Noodle making: Pour 100g of high-gluten flour, 8g of burdock powder, 7g of red date powder, 2g of yeast, 2g of improver, and 8g of milk powder into the noodle tank and beat for 1 minute at low speed, then mix 25g of honey, 15g of eggs, water Add 55g into the noodle tank, beat at a low speed, beat until there is no dry powder, beat quickly for 2 minutes,...

Embodiment 2

[0056] The preparation method of the burdock honey red dates secondary method bread of the present embodiment is as follows:

[0057] (1) Preparation of burdock powder: clean the fresh burdock and cut into 2mm cubes; bake the diced burdock in an oven at 80°C for 7 hours until it can be crushed by hand; crush it with a grinder and pass through a 100-mesh sieve ,spare.

[0058] (2) Preparation of jujube powder: wash the jujube, cut into 2mm pieces; put the jujube slices in an oven at 60°C, and dry them for 6 hours until they can be broken by hand; crush them with a grinder, and pass through a 100-mesh sieve ,spare.

[0059] (3) Noodle making: Pour 100g of high-gluten flour, 5g of burdock powder, 6g of red date powder, 1g of yeast, 1g of improver, and 5g of milk powder into the noodle tank and beat at low speed for 1min, then mix 20g of honey, 10g of eggs, water Add 45g into the noodle tank, beat at a low speed, beat until there is no dry powder, beat quickly for 2 minutes, wai...

Embodiment 3

[0069] The preparation method of the burdock honey red dates secondary method bread of the present embodiment is as follows:

[0070] (1) Preparation of burdock powder: clean the fresh burdock, cut into 3mm cubes; bake the diced burdock in an oven at 80°C for 8 hours until it can be crushed by hand; crush it with a grinder, and pass through a 100-mesh sieve ,spare.

[0071] (2) Preparation of jujube powder: wash jujube, cut into 3mm pieces; put the jujube slices in an oven at 60°C, and dry them for 7 hours until they can be broken by hand; crush them with a grinder, and pass through a 100-mesh sieve ,spare.

[0072] (3) Noodle making: Pour 100g of high-gluten flour, 6g of burdock powder, 6g of red date powder, 2g of yeast, 2g of improver, and 6g of milk powder into the noodle tank and beat for 1 minute at low speed, then mix 22g of honey, 13g of eggs, water Add 48g into the noodle tank, beat at a low speed, beat until there is no dry powder, beat quickly for 2 minutes, wait ...

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Abstract

The invention discloses burdock, honey and red date secondary method bread and a making method. Based on 100 parts of high-gluten flour, the bread comprises the following raw materials in percentage by weight: 1-2% of salt, 1-2% of an improver, 45-55% of water, 1-2% of yeast, 5-8% of a milk powder, 10-15% of eggs, 10-15% of butter, 20-25% of honey, 5-8% of a burdock powder and 6-7% of a red date powder. After the burdock powder is matched with the red date and the honey, the product has effects of reducing blood sugar and maintaining weight, and is good in flavor.

Description

technical field [0001] The invention relates to bread and a preparation method thereof, in particular to a burdock honey red date secondary method bread and a preparation method thereof. Background technique [0002] Bread is a kind of dough made of five grains (usually wheat) and then added with water, salt, yeast, etc. Soft and porous foods made by roasting or frying, according to the number of fermentations, bread can be divided into quick method bread, first fermentation bread, and second fermentation bread. Although the bread made by the secondary fermentation method has more fermentation times and takes a longer time, the resulting product has a better flavor and a longer storage time. [0003] Traditional bread has the following deficiencies: 1. The finished bread has a single function: traditional snack bread is generally only used as a full stomach, and its function is relatively single. 2. Too much sugar in the bread formula: traditional pastry bread contains mor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A21D2/36A21D2/34A21D8/04
CPCA21D2/34A21D2/36A21D2/366A21D13/06
Inventor 董慧徐国民洪天赐樊金山宣文芳戴照琪
Owner JIANGSU POLYTECHNIC COLLEGE OF AGRI & FORESTRY
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