Making method of purple rice double-color bread

A production method and bread technology, which are applied in the directions of dough processing, baking, and baked goods, can solve the problems of easy inactivation of active substances, loss of active nutritional value, etc., achieve high nutritional value, reduce the loss of anthocyanins, Loss reduction effect

Pending Publication Date: 2021-04-16
FUJIAN DALI FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, active substances such as anthocyanins in Mojiang purple rice are easily inactivated during high-temperature baking, and lose their active nutritional value.

Method used

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  • Making method of purple rice double-color bread
  • Making method of purple rice double-color bread

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A method for making purple rice two-color bread, comprising the following steps:

[0028] (1) white dough

[0029] In parts by weight, add 0.8 parts of table salt, 16 parts of granulated sugar, 6 parts of whole milk powder, 8 parts of whole egg liquid, 3 parts of fructose syrup, and 48 parts of water into a mixer for slow pre-stirring for 2 minutes and rapid stirring for 1 minute. Continue to add 84 parts of high-gluten flour, 14 parts of rice flour, 0.1 part of compound enzyme preparation, and 1.5 parts of high-sugar dry yeast into the blender and stir slowly for 3 minutes and quickly for 4 minutes. Stir until the expansion stage begins, and the fascia can be pulled out initially. Then add 5 parts of shortening, 3 parts of rice oil, and 0.1 part of sodium dehydroacetate to stir, slow for 3 minutes, fast for 4 minutes, and stir until the dough is fully expanded, the surface of the dough is smooth, and a transparent, fine and uniform fascia can be pulled out to obtain d...

Embodiment 2

[0049] A method for making purple rice two-color bread, comprising the following steps:

[0050] (1) white dough

[0051] In parts by weight, add 1.2 parts of table salt, 18 parts of granulated sugar, 8 parts of whole milk powder, 12 parts of whole egg liquid, 5 parts of fructose syrup, and 52 parts of water into a mixer for slow pre-stirring for 2 minutes and rapid stirring for 1 minute. Continue to add 86 parts of high-gluten flour, 16 parts of rice flour, 0.3 parts of compound enzyme preparation, and 2.0 parts of high-sugar dry yeast into the blender and stir at a slow speed for 5 minutes and quickly for 6 minutes. Stir until the expansion stage begins, and the fascia can be pulled out initially. Then add 7 parts of shortening, 5 parts of rice oil, and 0.3 part of sodium dehydroacetate to stir, slow for 3 minutes, fast for 5 minutes, and stir until the dough is fully expanded, the surface of the dough is smooth, and a transparent, fine and uniform fascia can be pulled out t...

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PUM

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Abstract

The invention discloses a making method of purple rice double-color bread, which takes high-gluten flour, purple rice flour, rice flour, ascorbyl palmitate and the like as raw materials, and comprises the steps of dough making, slitting, forming, fermenting, baking and the like. Compared with a common purple rice bread, ascorbic acid (0.2 g / kg) is added into wheat flour of the purple rice double-color bread, ascorbyl palmitate (0.2 g / kg) is added into a purple dough formula, and in addition, the purple rice dough is wrapped with white dough, so that the loss of anthocyanin in the baking process is reduced. In the baking process, the center temperature in the bread is not higher than 100 DEG C, and the loss of anthocyanin in the purple rice bread can be effectively reduced. The formula and the process are mutually combined, so that the loss of anthocyanin in the bread in the production process can be effectively reduced.

Description

technical field [0001] The invention belongs to the field of baked food, in particular to a method for making purple rice two-color bread. Background technique [0002] Mojiang purple rice is a specialty product in Mojiang County, Puer City. It is famous for its high quality and is rich in various nutrients such as protein and anthocyanin. It has the effects of nourishing blood and Qi, strengthening the kidney and moistening the liver. Rice oil is the oil with the most balanced fatty acid in a single oil species. The ratio of fatty acid is closest to the WHO recommendation. It is rich in oryzanol, phytosterols, and vitamin E. It can reduce blood lipids, regulate brain autonomic function, and scavenge free radicals And so on. [0003] However, active substances such as anthocyanins in Mojiang purple rice are easily inactivated during high-temperature baking, and lose their active nutritional value. Contents of the invention [0004] In view of this, the object of the pres...

Claims

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Application Information

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IPC IPC(8): A21D13/11A21D2/36A21D2/14A21D2/22
Inventor 陈宝国郑春椋王志煌
Owner FUJIAN DALI FOOD TECH CO LTD
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