Preparation method of fruit sandwich

Abstract

The invention provides a preparation method of fruit sandwich bread, which comprises a jam preparation process, namely evaporating water in 40-50 parts of fruits under a vacuum condition, pumping away 10-20% by mass of water, adding 42-46 parts of xylitol, 1.5-2.5 parts of citric acid, 1-1.2 parts of edible salt and 2.5-3.5 parts of starch, uniformly mixing, heating at 45-50 DEG C, and stirring to obtain jam; evaporating and pumping away 7-10% by mass of water, feeding into an automatic packaging machine, sub-packaging into packaging bags, and cooling for 15-20 minutes; and a bread making process: uniformly mixing 100 parts of flour, 32-36 parts of water, 1-1.2 parts of edible salt, 4-6 parts of white granulated sugar, 15-20 parts of butter, 3-6 parts of eggs, 0.5-1 part of dry yeast, 4-5 parts of mono / diglycerol fatty acid ester, 2.5-3 parts of sodium stearoyl lactylate, 0.4-0.6 part of lecithin, 0.4-0.5 part of phospholipid, 0.2-0.3 part of soybean protein and 0.1-0.3 part of yolk powder, kneading into dough, fermenting, baking and cooling to form the bread. The prepared bread has the advantages of being softer and more stable.

Description

technical field [0001] The invention relates to a preparation method of fruit sandwich bread. Background technique [0002] Bread refers to food made by grinding and heating five grains (usually wheat). The baked food is made of wheat flour as the main raw material, eggs, yeast, oil, sugar, salt, etc., and water is added to make dough, which is processed by dividing, forming, proofing, baking and cooling. [0003] In order to improve the taste of the bread, butter, meat floss and fruit are added to the bread. For example, application publication number CN104082368A, in the Chinese invention patent titled "A Fruit Sandwich Bread", discloses a kind of bread, including the following weight distribution ratio of main constituent raw materials: 15-20 parts of fresh fruit slices; 5-8 parts of white granulated sugar. 6-10 parts of eggs; 40-60 parts of flour; 20-30 parts of water; 0.5-1.5 parts of yeast. [0004] In the traditional fruit-filled bread, the fruit is not processed, ...

AI Technical Summary

Problems solved by technology

[0004] In the traditional fruit sandwich bread, the fruit is not processed, and it is not easy to adhere to the bread. The taste of the fruit and the bread is not easy to be compatible, and the fruit is relatively easy to change color. In addition, the softness of the bread is relatively poor, and the taste needs to be further improved.