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Poria cocos, Chinese yam and dried tangerine peel bread slice and preparation method thereof

A technology of bread slices and tangerine peel, which is applied in the field of Poria yam tangerine peel bread slices and its preparation, can solve problems such as limiting consumer acceptance, and achieve the effects of preventing phlegm-dampness diseases, good taste, and alleviating loss of appetite

Pending Publication Date: 2021-08-20
胡思瀚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the bread still has a herbal taste
The literature "Research and Development of Poria Cocos Bread" (Cheng Shuiming et al. Food Industry Science and Technology. No. 05, 2008) has studied the technology of making bread with Poria cocos powder, but the bread prepared by this method has strong baking and medicinal flavor of Poria cocos
Poria cocos medicine taste that the Poria cocos bread of prior art exists can limit its degree of acceptance by consumers

Method used

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  • Poria cocos, Chinese yam and dried tangerine peel bread slice and preparation method thereof
  • Poria cocos, Chinese yam and dried tangerine peel bread slice and preparation method thereof
  • Poria cocos, Chinese yam and dried tangerine peel bread slice and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1, the preparation of Poria cocos yam orange peel bread slice of the present invention

[0030] 1. Raw materials

[0031] 760g high-gluten flour, 20g white sugar, 50g butter, 15g dry yeast, 5g bread improver, 440g water, 50g whole egg liquid, 25g poria powder, 35g yam powder, 15g tangerine peel powder.

[0032] 2. Preparation method

[0033] (1) Preparation: Mix high-gluten flour, bread improver, white sugar, poria powder, yam powder, tangerine peel powder, and yeast, then add butter, whole egg liquid, and water at a temperature of 27-30°C at one time, and knead the dough For 10-15 minutes, control the temperature of the dough at 27-40°C until the dough is kneaded until it comes out of the film.

[0034] (2) First fermentation: take the dough and ferment for 40 minutes in a room at 27-37° C. and a humidity of 30%-40%.

[0035] (3) Shape: Knead the dough to expel the old gas, and knead the dough until it is even. Use a rolling pin to roll the dough into an ...

Embodiment 2

[0041] Embodiment 2, the screening of Poria cocos yam orange peel bread slice raw material of the present invention

[0042] Using the preparation method of Example 1, only the raw material ratio was changed (see Table 1 for the specific raw material ratio), and the bread slices were prepared. Select 30 students majoring in food, according to the sensory evaluation standard shown in Table 2, sensory evaluation was carried out on the prepared bread slices, and the sensory evaluation results are shown in Table 3.

[0043] Table 1. Raw material ratio of bread slices

[0044]

[0045] Table 2. Sensory evaluation criteria of the present invention

[0046]

[0047] Table 3. Sensory evaluation results of raw material screening of bread slices

[0048] group Sensory score 1 7 points 2 9 points 3 7 points 4 6 points 5 6 points 6 5 points

[0049] According to the above sensory evaluation, it can be known that when the raw mate...

Embodiment 3

[0050] Embodiment 3, preparation process screening of Poria cocos yam tangerine peel bread slices of the present invention

[0051] Using the preparation method of Example 1, only the baking conditions were changed (see Table 4 for specific baking conditions) to prepare bread slices. Select 30 students majoring in food, according to the sensory evaluation standard shown in Table 2, the prepared bread slices were sensory evaluated, and the sensory evaluation results are shown in Table 4.

[0052] Table 4. Bread baking conditions and sensory evaluation results

[0053]

[0054] According to the above sensory evaluation, it can be seen that when the upper and lower heats are both at 180°C, the first bake is 20 minutes, and the second bake is 15 minutes, the prepared bread slices are the best.

[0055] In summary, the Poria cocos, yam and tangerine peel bread slices prepared in a specific ratio by the present invention can overcome the shortcomings of raw tangerine peel and tuck...

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Abstract

The invention provides a poria cocos, Chinese yam and dried tangerine peel bread slice and a preparation method thereof, and belongs to the field of food. The bread slice is prepared from the following raw materials in parts by weight: 700-800 parts of high gluten flour, 20-50 parts of white granulated sugar, 50-100 parts of cream, 10-20 parts of dried yeast, 1-10 parts of bread improvers, 400-500 parts of water, 50-100 parts of whole egg liquid, 10-50 parts of poria cocos powder, 10-50 parts of Chinese yam powder and 10-50 parts of dried tangerine peel powder. The poria cocos, Chinese yam and dried tangerine peel bread slice is prepared from the poria cocos, the Chinese yam and the dried tangerine peel according to a specific ratio, so as to overcome the defects of pungent smell and medicinal smell of the raw materials, such as the dried tangerine peel and the poria cocos and to thoroughly remove the Chinese herbal medicine smell in bread, and the poria cocos, Chinese yam and dried tangerine peel bread slice has fresh scent and unique flavor; meanwhile, the bread slice is full in shape, good in mouthfeel, excellent in sensory quality and capable of being well accepted by the public. Short-term consumption of the bread slice can relieve loss of appetite, palpitation and insomnia and other symptoms; and long-term consumption of the bread slice can prevent phlegm-dampness induced diseases, lower blood pressure and blood sugar, etc.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a bread slice with tuckahoe, yam and tangerine peel and a preparation method thereof. Background technique [0002] Bread is a food made from wheat flour as the main raw material through ingredients, kneading, fermentation, molding, baking and other processes. It has various flavors and is easy to carry and eat, so it is very popular among consumers. However, noodles contain a large amount of starch, and in order to obtain a better taste, a large amount of sugar is added during the preparation process, which is not conducive to long-term consumption. With the improvement of people's living standards and the transformation of life concepts, people's requirements for food are not only delicious, but also begin to pursue the nutrition, functionality and health of food while being delicious. Traditional Chinese medicinal materials with the same source of medicine and food can be use...

Claims

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Application Information

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IPC IPC(8): A21D13/04A21D2/36
CPCA21D2/36A21D2/366A21D13/04
Inventor 胡思瀚袁中柱王祥成杨莎尹涛吕其馨胡文瀚陈柯宇任蓓蓓胡晓云迟航德廖坤彭二一陈科多袁巧王欣怡李亨张新李佳洋田春晖文思颖高波
Owner 胡思瀚