Sucrose-free bread with long shelf life and preparation method thereof

A shelf life, sucrose technology, applied in baking methods, food preservation, dough processing, etc., can solve the problems of bread hardening and deterioration, easy to spoil and mold, short shelf life of sucrose bread, etc., to reduce inhibition, improve antiseptic and antibacterial effects, good The effect of the fermentation effect

Pending Publication Date: 2022-04-26
多麦(福建)食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In view of the above content, the inventor believes that: 0 sucrose bread still faces the problem of short shel

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0045] Purple potato anthocyanin preparation example 1

[0046] The preparation method of purple potato anthocyanin in this preparation example includes the following steps:

[0047] 1). Take the purple potato for slicing, make purple potato chips, dry the purple potato chips and put them into a crusher to crush into powder, and prepare purple potato powder;

[0048] 2). The purple potato powder and the purple potato anthocyanin extract are jointly put into the mixing bucket with the stirring paddle for mixing, and the mixing liquid is prepared, and the stirring rate of the stirring paddle is set to 30r / min, and the stirring time is 20min; the mixture is placed in the ultrasonic machine for ultrasonic oscillation, the time is 15min, the temperature of the ultrasonic oscillation is 55 °C, and the primary treatment material is prepared; the purple potato anthocyanin extract used is an aqueous citric acid solution with a mass fraction of 4%; the mass ratio of the purple potato powder...

Example Embodiment

[0050] Purple potato anthocyanin preparation example 2

[0051] The difference between the purple potato anthocyanin and the purple potato anthocyanin preparation example 1 in this preparation example is that the time for ultrasonic oscillation of the mixture in step 2 is 25min, and the rest are the same as in the preparation of purple potato anthocyanin in Example 1.

Example Embodiment

[0052] Purple potato anthocyanin preparation example 3

[0053] The difference between the purple potato anthocyanin and the purple potato anthocyanin preparation example 1 in this preparation example is that the time for ultrasonic oscillation of the mixture in step 2 is 20min, and the rest are the same as in the preparation of purple potato anthocyanin in Example 1.

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PUM

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Abstract

The invention relates to the field of sucrose-free bread, in particular to sucrose-free bread with a long shelf life and a preparation method of the sucrose-free bread, and the sucrose-free bread is prepared from the following raw materials in parts by weight: 40-60 parts of flour, 8-15 parts of a sucrose-free sweetening agent, 10-13 parts of egg liquid, 15-18 parts of water, 0.4-0.6 part of a humectant, 0.012-0.016 part of a bread improver, 0.4-0.6 part of emulsifying paste, 0.9-1 part of yeast, 0.4-0.6 part of salt and 0.07-0.11 part of a preservative. The preservative comprises a chemical preservative, and the chemical preservative is composed of sodium dehydroacetate and calcium propionate according to the mass ratio of (0.02-0.04): (0.05-0.07). The method has the advantage of prolonging the shelf life of the 0-sucrose bread.

Description

technical field [0001] The present application relates to the field of 0-sucrose bread, more specifically, it relates to a 0-sucrose bread with a long shelf life and a preparation method thereof. Background technique [0002] Bread is made of grain crops such as rye and wheat as basic raw materials, which are first ground into powder, then added with water, sugar, salt, yeast, etc. to make dough blanks, and then heated by baking, roasting, steaming, frying, etc. Food; it is widely loved by everyone because of its sweet and delicious taste and good satiety, but the sweetness of bread currently on the market mainly comes from sucrose. With the increasing pursuit of health by human beings, the harm of sucrose It is also becoming more and more popular, and the ensuing 0-sucrose bread is also more favored by everyone. The 0-sucrose bread not only has the sweet taste of bread, but also does not cause tooth decay, obesity and elevated blood sugar after eating. Diabetics are also I...

Claims

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Application Information

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IPC IPC(8): A21D13/062A21D2/14A21D2/18A21D2/32A21D2/34A21D2/36A21D8/04A21D8/06A23L3/3499A23L3/3544
CPCA21D13/062A21D2/36A21D2/34A21D8/047A21D2/18A21D2/181A21D2/14A21D2/32A21D8/06A23L3/3544A23L3/3499Y02A40/90
Inventor 邱艺超陈俊辉洪庆年曾少清
Owner 多麦(福建)食品有限公司
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