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Production method of net vegetable Russian bread

A production method and the technology of Leba, which are applied in the field of making pure Suleba, to achieve the effect of good market prospect, suitable taste and good elasticity

Pending Publication Date: 2021-08-27
丁岚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the current Leba finished products contain a large amount of absorbable sugar and additives, which cause the appearance of various diseases such as blood sugar in the human body after use, so it is extremely necessary to prepare a Leba that is suitable for most people.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A preparation method of pure suliepa, comprising:

[0022] (1) Prepare seed surface water: mix self-cultivated grape liquid with hops and water according to the mass ratio of 1:1:1, decoct for 10 minutes and then filter to obtain; the self-cultivated grape liquid is prepared from wild grapes and red grapes according to the mass ratio 1:5 mixed fermentation;

[0023] (2) Initial fermentation of noodle seed a: mix bread flour and noodle water according to the mass ratio of 2:1 and let it stand for half an hour, ferment at 30°C for 10 minutes, then lower the temperature to 5°C and refrigerate for more than 12 hours. ;

[0024] (3) To prepare noodle seed b, in parts by mass, mix 800 parts of high-grade flour, 200 parts of highland barley flour, 3 parts of dry yeast and 600 parts of purified water, stir evenly in a container at 25°C, keep the heat preservation for half an hour, Refrigerate at 10°C for at least 12 hours;

[0025] (4) Main dough preparation: Put 187g of noo...

Embodiment 2

[0027] A preparation method of pure suliepa, comprising:

[0028] (1) Prepare seed surface water: mix self-cultivated grape liquid with hops and water according to the mass ratio of 1:1:1, decoct for 15 minutes and then filter; 1:5 mixed fermentation;

[0029] (2) Initial fermentation of noodle seed a: mix bread flour and noodle water according to the mass ratio of 2:1 and let it stand for half an hour, ferment at 35°C for 20 minutes, then lower the temperature to 10°C and refrigerate and ferment for more than 12 hours. ;

[0030] (3) Prepare noodle seed b, in parts by mass, mix 800 parts of high-grade flour, 200 parts of highland barley flour, 3 parts of dry yeast and 600 parts of purified water, stir evenly in a container at 28° C., keep the temperature for half an hour, Refrigerate at 15°C for at least 12 hours;

[0031] (4) Main dough preparation: Put 187g of noodle a, 500g of noodle b, 720g of purified water, 600g of vegetable oil, 100g of hop liquid, and 500g of soybe...

Embodiment 3

[0033] A preparation method of pure suliepa, comprising:

[0034] (1) Prepare seed surface water: mix the self-cultivated grape liquid with hops and water according to the mass ratio of 1:1:1, decoct for 13 minutes and then filter to get it; the self-cultivated grape liquid is prepared from wild grape and red grape according to the mass ratio 1:5 mixed fermentation;

[0035](2) Initial fermentation of noodle seed a: mix bread flour and noodle water according to the mass ratio of 2:1 and let it stand for half an hour, ferment at 33°C for 13 minutes, then lower the temperature to 8°C and refrigerate and ferment for more than 12 hours. ;

[0036] (3) Prepare noodle seed b, in parts by mass, mix 800 parts of high-grade flour, 200 parts of highland barley flour, 3 parts of dry yeast and 600 parts of purified water, stir evenly in a container at 28° C., keep the temperature for half an hour, Refrigerate at 10°C for at least 12 hours;

[0037] (4) Main dough preparation: Put 187g ...

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PUM

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Abstract

The invention relates to the technical field of bread, in particular to a production method of a net vegetable Russian bread. The method comprises the following steps: preparing flour water, primarily fermenting flour a, preparing flour b, and blending main dough. The Russian bread disclosed by the invention does not cause decayed teeth, and has the advantages of good moisture retention, excellent taste and long-acting shelf life. The manufactured Russian bread is good in elasticity and appropriate in taste, has the faint scent of apples, is appetizing after being eaten, and has a very good market prospect.

Description

technical field [0001] The invention relates to the technical field of bread, in particular to a preparation method of pure sulieba. Background technique [0002] Leba, Russian bread, is now a must in Harbin. This kind of loaf is round, weighs five catties, and has a traditional European flavor. [0003] Daliba is a specialty of Harbin. The name of Da Lieba embodies the integration of Chinese and Western cultures. "Lieba" means "bread" in Russian. Because it is big, it is preceded by the Chinese word "big". When the writer Qin Mu came to Harbin, there was a metaphor that "bread is like a pot cover", referring to Qiulin Dalieba bread. Its standard diameter is between 23-26 centimeters, and its thickness is more than 16 centimeters. The net weight of bread is 2 kilograms, and its bulkiness is thicker than ordinary bread. It is heavy to carry in the hand, so it is usually more polite and affectionate to bring this specialty gift from Harbin to others. [0004] However, the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/18A21D15/00
CPCA21D13/06A21D2/181A21D15/00
Inventor 丁岚
Owner 丁岚
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