Eureka AIR delivers breakthrough ideas for toughest innovation challenges, trusted by R&D personnel around the world.

Mung bean paste sandwich bread and preparation method thereof,

A sandwich bread and mung bean technology, which is applied in dough preparation, pre-baked dough treatment, baking, etc., can solve the problem of no sandwich bread, etc., and achieve the effect of rich variety, good development prospects, and soft texture

Pending Publication Date: 2020-11-20
LIAOCHENG UNIV
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Mung bean flour was used as raw material to conduct research on mung bean bread. Song Guanlin (Non-Patent Document 1) used the pre-boiled wastewater generated during the production of mung bean paste as the dough water to study the processing technology of mung bean water bread, but no mung bean paste was found. Related reports on material research sandwich bread

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Mung bean paste sandwich bread and preparation method thereof,
  • Mung bean paste sandwich bread and preparation method thereof,
  • Mung bean paste sandwich bread and preparation method thereof,

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] A mung bean bean paste sandwich bread, the components and parts by weight of the sandwich bread are: 100g of high-gluten flour, 1.5g of instant active yeast, 15g of white soft sugar, 20g of milk, 32g of water, 10g of eggs, 0.5g of salt, Corn oil 1g, mung bean bean paste 15g.

[0048] Process flow:

[0049] Production of mung bean bean paste→dough preparation→fermentation→cutting and rounding→proofing in the middle→forming→proofing→baking→cooling→finished product→tasting and sensory evaluation.

[0050] A kind of preparation method of mung bean bean paste sandwich bread comprises the steps:

[0051] 1) According to the preparation of a kind of mung bean bean paste sandwich bread;

[0052] 2) Mung bean bean paste production:

[0053] a selection of raw materials, cleaning, soaking

[0054] Select mung beans with full grains, no bad grains, uniform size and color, and bright surface, and remove visible impurities, wash with clean water first, and soak for 12 hours acco...

Embodiment 2

[0067] Single factor experiment of mung bean bean paste sandwich bread

[0068] On the basis of the basic formula, the dosage of mung bean paste is 0, 5, 10, 15, 20, 25; , 150min as a single factor, to study the influence of three factors on the quality of mung bean bean paste sandwich bread. See Example 6 for the sensory evaluation method.

[0069] For the sensory evaluation of bread with different amounts of mung bean and bean paste, see figure 1 , Conclusion: Mung bean bean paste has the characteristics of clearing heat and detoxifying, sweet taste, soft and glutinous texture, and sandy texture. It is a kind of filling that consumers generally like. The test results show that the mung bean bean paste sandwich bread with mung bean bean paste added with 15%-20% has the aroma of mung bean bean paste, and when you break it from the middle, you can see the light green bean paste color, the taste is soft and waxy with a sandy texture, and the sensory score is higher, 83 -89 po...

Embodiment 3

[0073] Orthogonal experiment of sandwich bread with mung bean paste

[0074] Through the preliminary test, mung bean bean paste, fermentation time, and proofing time have a great influence on the quality of bread. Therefore, the amount of mung bean bean paste, fermentation time, and proofing time are selected as three factors and three levels for orthogonal experiments, as shown in Table 1. See Example 6 for the sensory evaluation method.

[0075] Table 1

[0076]

[0077] Best Bread Recipe L 9 (3 3 ) Orthogonal test range analysis results are shown in Table 2

[0078] Table 2

[0079]

[0080] Conclusion: It can be seen from Table 2 that the magnitude of the extreme difference R is C>B>A, which shows that the bread proofing time is the main factor affecting the quality of the bread, followed by the dough fermentation time, and finally the amount of mung bean bean paste . Therefore, under the conditions of this experiment, the optimal combination of mung bean bean ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention provides mung bean paste sandwich bread and a preparation method thereof, and belongs to the field of food production. The sandwich bread comprises the following components in parts by weight: 80-120 parts of high-gluten flour, 1-2 parts of instant active yeasts, 10-20 parts of white soft sugar, 15-25 parts of milk, 30-35 parts of water, 5-15 parts of eggs, 0.1-1 part of edible salt, 0.5-1.5 parts of corn oil and 10-20 parts of mung bean paste. The preparation method comprises the following preparation steps: mung bean paste manufacturing, dough preparation, fermentation,block cutting, ball kneading, middle fermentation, shaping, fermentation, baking and cooling. The preparation method enriches types of bread, also grants the bread with a new taste, at the same timealso improves the nutritional value of the bread, enables the bread to meet needs of modern consumers for nutrition, health care, and greenness of food, and has a very good development prospect.

Description

technical field [0001] The invention belongs to the field of food production, in particular to a mung bean bean paste sandwich bread and a preparation method thereof. Background technique [0002] Mung bean (Vigna radiate (L.) Wilczek), also known as green bean and plant bean, is a species in the genus Vigna radiate of the common bean family. Mung bean has high nutritional value and medicinal value. At present, mung bean can be made into bean porridge and bean rice. , bean wine, baked food, etc. (non-patent document 1), also develop a series of nutritious foods, such as mung bean cake (non-patent document 2, 3), mung bean Shaqima (non-patent document 4), mung bean drink ( Non-patent literature 5), mung bean bread, etc., in terms of bread, Wu Suping (non-patent literature 6) [0003] Mung bean flour was used as raw material to conduct research on mung bean bread. Song Guanlin (Non-Patent Document 1) used the pre-boiled wastewater generated during the production of mung bean ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A21D13/31A21D13/38A21D13/06A21D8/04
CPCA21D13/31A21D13/38A21D13/06A21D8/047
Inventor 孙小凡郭尚敬郑焕芹郭兴峰
Owner LIAOCHENG UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com