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Bread rich in litchi bonded phenol and preparation method thereof

A technology combining phenol and lychee, which is applied in the processing of dough, the function of food ingredients, food processing, etc., can solve the problems of rough taste of whole grain bread and low content of combined phenol.

Active Publication Date: 2021-06-08
GUANGZHOU UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the raw material of this kind of bread, lychee, has not been processed by special technology, and the content of combined phenols is low, and it does not solve the problem of rough taste that is criticized by whole grain bread.

Method used

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  • Bread rich in litchi bonded phenol and preparation method thereof
  • Bread rich in litchi bonded phenol and preparation method thereof
  • Bread rich in litchi bonded phenol and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] The bread of Example 1 includes the following raw materials in parts by mass: 11 parts of lychee combined with phenol fruit powder with a particle size of 10 μm, 1 part of dry yeast, 3 parts of sucrose, 2 parts of salt, 50 parts of egg liquid, 73 parts of high-gluten flour, 250 parts of water.

[0057] Its preparation method comprises the following steps ( figure 1 ):

[0058] S1. Prepare fresh lychee pulp: select fresh lychees, wash them, peel and remove the core, wash the remaining lychee pulp, put it into a juicer to squeeze the juice, and centrifuge to remove the clear liquid to obtain fresh lychee pulp;

[0059] S2. Intermittent process - combined heat pump infrared drying and ultrafine grinding: ① Fresh lychee pomace is first dried by heat pump for 1 hour, combined with heat pump and infrared drying for 4 hours, and shut down for 2 hours; ② Then infrared dried for 1 hour, heat pump combined with infrared drying for 4 hours, shut down intermittently 2h, this step...

Embodiment 2

[0075] The bread of Example 2 includes the following raw materials in parts by mass: 11 parts of lychee combined with phenol fruit powder with a particle size of 255 μm, 1 part of dry yeast, 3 parts of sucrose, 2 parts of salt, 50 parts of egg liquid, 73 parts of high-gluten flour, 250 parts of water.

[0076] Its preparation method comprises the following steps:

[0077] S1. Prepare fresh lychee pulp: select fresh lychees, wash them, peel and remove the core, wash the remaining lychee pulp and put it into a juicer to squeeze it into litchi pulp;

[0078] S2. Intermittent process - combined heat pump infrared drying and ultrafine grinding: ① Fresh lychee pomace is first dried by heat pump for 1 hour, combined with heat pump and infrared drying for 4 hours, and shut down for 2 hours; ② Then infrared dried for 1 hour, heat pump combined with infrared drying for 4 hours, shut down intermittently 2h, this step ② cycle 4 times (total drying 25h, excluding downtime); Among them, th...

Embodiment 3

[0094] The bread of Example 3 includes the following raw materials in parts by mass: 11 parts of lychee combined with phenol fruit powder with a particle size of 500 μm, 1 part of dry yeast, 3 parts of sucrose, 2 parts of salt, 50 parts of egg liquid, 73 parts of high-gluten flour, 250 parts of water.

[0095] Its preparation method comprises the following steps:

[0096] S1. Prepare fresh lychee pulp: select fresh lychees, wash them, peel and remove the core, wash the remaining lychee pulp and put it into a juicer to squeeze it into litchi pulp;

[0097] S2. Intermittent process - combined heat pump infrared drying and ultrafine grinding: ① Fresh lychee pomace is first dried by heat pump for 1 hour, combined with heat pump and infrared drying for 4 hours, and shut down for 2 hours; ② Then infrared dried for 1 hour, heat pump combined with infrared drying for 4 hours, shut down intermittently 2h, this step ② cycle 4 times (total drying 25h, excluding downtime); Among them, th...

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Abstract

The invention discloses bread rich in litchi bonded phenol and a preparation method thereof The bread comprises the following raw materials in parts by mass: 2 to 25 parts of litchi bonded phenol fruit powder, 1 to 5 parts of dry yeast, 1 to 5 parts of cane sugar, 1 to 5 parts of salt, 40 to 60 parts of egg liquid, 55 to 85 parts of high gluten flour and 200 to 300 parts of water, wherein a preparation method of the litchi bonded phenol fruit powder comprises the following steps of: S1, after peeling, denucleating and cleaning litchis, carrying out juicing, and centrifuging to remove supernatant so as to obtain litchi pomace; S2, carrying out intermittent process and heat pump infrared combined drying on the litchi pomace; and S3, carrying out superfine grinding on the dried litchi pomace to obtain the litchi bonded phenol fruit powder with the particle size less than 500 mum. According to the bread prepared by adopting the litchi fruit powder rich in litchi bonded phenol, which is disclosed by the invention, under the condition of keeping the content of dietary fibers, the content of the bonded phenol in the bread is increased, and the effects of supplementing dietary polyphenol and improving the taste, flavor and water holding capacity of the bread are taken.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a bread rich in lychee-bound phenol and a preparation method thereof. Background technique [0002] Bread is made from cereal flour (usually wheat flour) as raw material, with eggs, oil, sugar, salt, water, etc. Foods prepared by heating are the main source of daily carbohydrate intake for people in some parts of the world. Whole grain bread is currently the mainstream bread product on the market. Whole grain refers to whole grains that have been ground, broken or crushed. Its basic composition includes starchy endosperm, germ and cortex, so it is rich in plant-based dietary fiber. However, this kind of bread has a rough texture and poor taste, and is not favored by most consumers. [0003] In the prior art, CN106804660A discloses a germanium-rich lychee bread. The bread uses germanium-rich flour and lychee as basic raw materials, and the purpose is to make the bread easy to diges...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36A21D13/06A23L19/00A23L33/00A23L5/30
CPCA21D2/36A21D13/06A23L19/09A23L33/00A23L5/30A23V2002/00A23V2200/30A23V2300/10Y02P60/80
Inventor 苏东晓许灿华熊雄曾庆祝
Owner GUANGZHOU UNIVERSITY
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