Preparation method of high-satiety and low-calorie turmeric and grape seed alkaline water bread

Abstract

The invention relates to the field of alkaline water bread preparation methods, in particular to a high-satiety low-calorie turmeric and grape seed alkaline water bread preparation method which comprises the following steps: 1, preparing strain raw materials; 2, strain preparation; 3, strain fermentation; 4, preparing stuffing; 5, making the outer skin; step 6, dough segmentation; 7, loosening the dough; 8, making the bread; the turmeric powder and the grape seed powder are added into the outer skin and the stuffing of the alkaline water bread, curcumin can help to improve the vascular endothelial function and reduce the risk of cardiovascular diseases, the grape seed powder is rich in procyanidine and has a very strong anti-oxidation effect, and after the alkaline water bread added with the turmeric powder and the grape seed powder is eaten, the taste of the alkaline water bread is improved. Compared with the prior art, the alkaline water bread can improve the capacity of a body for resisting infection and diseases, a more stable energy source can be provided for a user by making the alkaline water bread through the flour formed by combining 75% of high gluten flour and 25% of whole wheat flour, and the bread is high in satiety and low in calorie after being eaten.

Description

Technical Field

[0001] The invention relates to the field of alkaline water bread preparation methods, in particular to a method for preparing turmeric grape seed alkaline water bread with high satiety and low calories. Background Art

[0002] Lye bread, also known as lye bread or soda bread, is a type of bread that has been treated with an alkaline solution, such as lye. It originated in Germany, especially in Bavaria. Lye bread is often served as a side dish to meals, paired with various sauces or as the basis for sandwiches. Lye bread has become one of the most popular types of bread around the world due to its unique flavor and taste, as well as its versatility.

[0003] However, the existing alkaline bread preparation method generally involves mixing flour and salt evenly, adding yeast water and kneading into a dough, fermenting once or twice, treating with alkaline water, and finally baking to make alkaline bread. The alkaline bread produced in the above manner mainly consists of carbohydrates. Intake of a single carbohydrate will lead to a rapid increase in blood sugar and a lack of satiety, and it also lacks other important nutrients, such as protein, fat, vitamins, etc.

[0004] Therefore, in view of the problems of low satiety, high calories and single nutrition of the above-mentioned traditional alkaline water bread, a preparation method of turmeric grape seed alkaline water bread with high satiety and low calories can be designed. Summary of the invention

[0005] In order to overcome the problems of traditional alkaline bread such as low satiety, high calories and single nutrition.

[0006] The technical solution of the present invention is: a method for preparing turmeric and grape seed alkali water bread with high satiety and low calories, comprising the following steps:

[0007] The first step is to prepare the raw materials for the strain; weigh the flour, salt, yeast, purified water, and unsalted butter according to the strain formula;

[0008] The formula of the strain includes: 13-15 parts of flour, 3-5 parts of salt, 0.3-0.5 parts of yeast, 13-15 parts of water, and 13-15 parts of unsalted butter;

[0009] Step 2: Preparation of strain: Take out the water and flour from the strain material, pour the water into a clean, water-free and oil-free container, then add yeast, use a stirring tool to mix the water and yeast until the yeast is completely dissolved in the water, and pour the weighed flour into the yeast mixture in three times. First, pour one-third of the flour into the yeast mixture to mix, and the yeast mixture will become a white turbid liquid. Then, pour one-third of the flour into the yeast mixture to mix, and the yeast mixture will become a white paste. Finally, pour the remaining one-third of the flour into the yeast mixture to mix, and the yeast mixture and the flour will fully blend to form a very sticky muddy substance.

[0010] Step 3: Fermentation of the bacteria: Cover the mixture with plastic wrap, ferment at room temperature for one hour, then transfer to the refrigerator for 12 to 16 hours for subsequent use;

[0011] Step 4: Make the filling: weigh the butter, salt, xylitol, egg liquid, turmeric powder, grape seed powder, and auxiliary materials according to the filling recipe;

[0012] The formula of the filling includes: 60-80 parts of butter, 1.3-5 parts of salt, 30-50 parts of xylitol, 50-60 parts of egg liquid, 5-8 parts of turmeric powder, 5-8 parts of grape seed powder, and 150-200 parts of auxiliary materials;

[0013] Put the butter into a clean, water-free and oil-free container at room temperature to soften it, then add xylitol and salt in turn and stir. After fully blended, add egg liquid twice, then add turmeric powder, grape seed powder and other auxiliary ingredients and stir;

[0014] Step 5: Make the crust: weigh the flour, milk powder, salt, fresh yeast, Polish seeds, water, turmeric powder, and grape seed powder according to the crust recipe;

[0015] The formula of the outer skin includes: 250-350 parts of flour, 15-20 parts of milk powder, 5-8 parts of salt, 2.5-5 parts of fresh yeast, 25-50 parts of bacteria, 100-150 parts of water, 10-15 parts of turmeric powder, and 10-15 parts of grape seed powder;

[0016] Pour flour, milk powder, salt, fresh yeast, Polish seed, water, turmeric powder and grape seed powder into the mixing barrel of the mixer in turn, set the mixer to low speed mode and mix for target time A. When the above ingredients are mixed into a dough, add butter cubes and mix again for target time B. The dough ingredients are fully integrated and the dough is smooth and can rebound quickly.

[0017] Step 6 Dough division: Divide the dough made in step 5 into equal weights, with each dough weighing 80±2 grams. Knead the dough into balls and place them in a matrix on a plate. Leave space in front, behind, left and right of each dough to avoid sticking to each other.

[0018] Step 7: Relax the dough: Cover with plastic wrap and place in the refrigerator to relax for 20 to 30 minutes;

[0019] Step 8: Bread making:

[0020] Long strip bread with fillings - Use a rolling pin to roll out the round dough ball into a rectangular slice, put the fillings with turmeric powder and grape seed powder in step 4 in the middle of the slice, and spread the fillings evenly, keeping a distance of 0.5 to 1 cm between the fillings and the edge of the rectangular slice, roll up the rectangular slice from top to bottom, and press the two sides that are not covered with the fillings to close the end;

[0021] Round bread with fillings - Use a rolling pin to roll out the dough into a round slice, put the filling into the center of the slice, lift the slice with both hands and press the edges symmetrically to close the top;

[0022] Long and round solid bread-roll the dough into long and round shapes;

[0023] Step 9: Final fermentation: Place the prepared bread in a baking tray in an orderly manner, cover with plastic wrap and ferment at room temperature for 30 to 40 minutes, then put in the refrigerator to freeze for 30 to 40 minutes;

[0024] Step 10: Make lye water: Pour clean water and baking alkali in a clean container at a ratio of 100:5 and mix well. Soak the frozen bread in the lye water for 10 to 30 seconds. Both sides of the bread should be in contact with the lye water. Take out the bread and put it in a drain basket to drain the moisture on the surface of the dough. Use a knife to cut 2 to 5 times on the surface of the dough and spread the cuts to both sides to improve the baking efficiency.

[0025] Step 11: Baking:

[0026] When baking alkaline bread with fillings, set the oven temperature to 180℃~200℃, and bake it in the middle layer for 20~25 minutes;

[0027] When baking solid alkaline bread without fillings, set the oven temperature to 190℃~220℃ and bake it in the middle layer for 25~35 minutes;

[0028] Step 12: Take the alkaline bread out of the oven, let it cool at room temperature, then put it into packaging and attach a label with food-related information.

[0029] Preferably, the strain produced in the first step is one of the Polish strain and the Italian liquid fermentation strain.

[0030] Preferably, the room temperature during the third step of bacterial fermentation should be 26°C-32°C; if the room temperature is lower than 26°C, the bacterial mixture needs to be placed in a fermentation box for fermentation.

[0031] Preferably, the other auxiliary materials in the fourth step can be any one of black sesame powder, matcha powder, red beans, milk powder, and coconut flakes, or any combination of two of them.

[0032] Preferably, in the fifth step, the low speed of the mixer is set to 160-200 / min; the target stirring time A of the mixer is 20-25 minutes; and the target stirring time B of the mixer is 5-10 minutes.

[0033] Preferably, the dough pieces are spaced 2 to 5 cm apart in the sixth step.

[0034] Preferably, the flour used in the production process of alkaline water bread is a combination of 75% high-gluten flour and 25% whole wheat flour.

[0035] Beneficial effects of the present invention:

[0036] The present invention adds turmeric powder and grape seed powder to the outer skin and fillings of the alkaline bread. Curcumin can help improve vascular endothelial function, reduce the risk of cardiovascular diseases, and help lower cholesterol levels. Grape seed powder is rich in proanthocyanidins and has a strong antioxidant effect, which can help improve blood circulation and enhance blood vessel elasticity, thereby helping to prevent and alleviate varicose veins and other vascular problems. Eating the alkaline bread with turmeric powder and grape seed powder can improve the body's ability to resist infection and disease. By using flour composed of 75% high-gluten flour and 25% whole wheat flour to make the alkaline bread, a more stable energy source can be provided to users. After eating, the user has a strong sense of fullness and low calories, and the phenomenon of overeating is avoided. By making some alkaline bread balls with fillings, more nutrients such as protein, fat and vitamins can be provided to users, and the edible taste of the alkaline bread is also improved. DETAILED DESCRIPTION

[0037] The present invention will be further described below in conjunction with the embodiments.

[0038] Example 1

[0039] The present invention provides an embodiment: a method for preparing turmeric and grape seed alkali water bread with high satiety and low calories, comprising the following steps:

[0040] The first step is to prepare the raw materials for the strain; weigh the flour, salt, yeast, purified water, and unsalted butter according to the strain formula;

[0041] The formula of the strain includes: 15 parts of flour, 5 parts of salt, 0.5 parts of yeast, 15 parts of water, and 15 parts of unsalted butter;

[0042] Step 2: Preparation of strain: Take out the water and flour from the strain material, pour the water into a clean, water-free and oil-free container, then add yeast, use a stirring tool to mix the water and yeast until the yeast is completely dissolved in the water, and pour the weighed flour into the yeast mixture in three times. First, pour one-third of the flour into the yeast mixture to mix, and the yeast mixture will become a white turbid liquid. Then, pour one-third of the flour into the yeast mixture to mix, and the yeast mixture will become a white paste. Finally, pour the remaining one-third of the flour into the yeast mixture to mix, and the yeast mixture and the flour will fully blend to form a very sticky muddy substance.

[0043] Step 3: Fermentation of the bacteria: Cover the mixture with plastic wrap, ferment at room temperature for one hour, then transfer to the refrigerator for 12 hours for subsequent use;

[0044] Step 5: Make the crust: weigh the flour, milk powder, salt, fresh yeast, Polish seeds, water, turmeric powder, and grape seed powder according to the crust recipe;

[0045] The formula of the outer skin includes: 200 parts of flour, 18 parts of milk powder, 6 parts of salt, 4 parts of fresh yeast, 40 parts of bacteria, 120 parts of water, 10 parts of turmeric powder, and 10 parts of grape seed powder;

[0046] Pour flour, milk powder, salt, fresh yeast, Polish seed, water, turmeric powder and grape seed powder into the mixing barrel of the mixer in turn, set the mixer to low speed mode and mix for target time A. When the above ingredients are mixed into a dough, add butter cubes and mix again for target time B. The dough ingredients are fully integrated and the dough is smooth and can rebound quickly.

[0047] Step 6 Dough division: Divide the dough made in step 5 into equal weights, with each dough weighing 80±2 grams. Knead the dough into balls and place them in a matrix on a plate. Leave space in front, behind, left and right of each dough to avoid sticking to each other.

[0048] Step 7: Relax the dough: Cover with plastic wrap and place in the refrigerator to relax for 20 to 30 minutes;

[0049] Step 8: Bread making:

[0050] Long and round solid bread-roll the dough into long and round shapes;

[0051] Step 9 Final fermentation: Place the prepared bread in a baking tray in an orderly manner, cover with plastic wrap and ferment at room temperature for 30 minutes, then put in the refrigerator to freeze for 35 minutes;

[0052] Step 10: Make lye water: Pour clean water and baking alkali in a clean container at a ratio of 100:5 and mix well. Soak the frozen bread in the lye water for 20 seconds. Both sides of the bread should be in contact with the lye water. Take out the bread and put it in a drain basket to drain the moisture on the surface of the dough. Use a knife to cut the surface of the dough 3 times and spread the cuts to both sides to improve the baking efficiency.

[0053] Step 11: Baking:

[0054] When baking solid alkaline bread without fillings, set the oven temperature to 200°C and bake it in the middle layer for 30 minutes;

[0055] Step 12: Take the alkaline bread out of the oven, let it cool at room temperature, then put it into packaging and attach a label with food-related information.

[0056] The solid alkaline water bread prepared by Example 1 has turmeric powder and grape seed powder added to the dough. Curcumin can help improve vascular endothelial function, reduce the risk of cardiovascular disease, and help lower cholesterol levels, while grape seed powder is rich in proanthocyanidins and has a strong antioxidant effect, which can help improve blood circulation and enhance vascular elasticity, thereby helping to prevent and relieve varicose veins and other vascular problems. Eating the alkaline water bread added with turmeric powder and grape seed powder can improve the body's ability to resist infection and disease. After eating, the person has a strong sense of fullness and low calories, which can avoid overeating. The alkaline water bread is suitable for users who do not like bread with fillings.

[0057] Example 2

[0058] The technical solution of the present invention is: a method for preparing turmeric and grape seed alkali water bread with high satiety and low calories, comprising the following steps:

[0059] The first step is to prepare the raw materials for the strain; weigh the flour, salt, yeast, purified water, and unsalted butter according to the strain formula;

[0060] The formula of the strain includes: 13 parts of flour, 3 parts of salt, 0.3 parts of yeast, 13 parts of water, and 13 parts of unsalted butter;

[0061] Step 2: Preparation of strain: Take out the water and flour from the strain material, pour the water into a clean, water-free and oil-free container, then add yeast, use a stirring tool to mix the water and yeast until the yeast is completely dissolved in the water, and pour the weighed flour into the yeast mixture in three times. First, pour one-third of the flour into the yeast mixture to mix, and the yeast mixture will become a white turbid liquid. Then, pour one-third of the flour into the yeast mixture to mix, and the yeast mixture will become a white paste. Finally, pour the remaining one-third of the flour into the yeast mixture to mix, and the yeast mixture and the flour will fully blend to form a very sticky muddy substance.

[0062] Step 3: Fermentation of the bacteria: Cover the mixture with plastic wrap, ferment at room temperature for one hour, then transfer to the refrigerator for 12 hours for subsequent use;

[0063] Step 4: Make the filling: weigh the butter, salt, xylitol, egg liquid, turmeric powder, grape seed powder, and auxiliary materials according to the filling recipe;

[0064] The formula of the filling includes: 60 parts of butter, 1.35 parts of salt, 30 parts of xylitol, 50 parts of egg liquid, 5 parts of turmeric powder, 5 parts of grape seed powder, and 150 parts of auxiliary materials;

[0065] Put the butter into a clean, water-free and oil-free container at room temperature to soften it, then add xylitol and salt in turn and stir. After fully blended, add egg liquid twice, then add turmeric powder, grape seed powder and other auxiliary ingredients and stir;

[0066] Step 5: Make the crust: weigh the flour, milk powder, salt, fresh yeast, Polish seeds, water, turmeric powder, and grape seed powder according to the crust recipe;

[0067] The formula of the outer skin includes: 250 parts of flour, 15 parts of milk powder, 5 parts of salt, 2.5 parts of fresh yeast, 25 parts of bacteria, 100 parts of water, 10 parts of turmeric powder, and 10 parts of grape seed powder;

[0068] Pour flour, milk powder, salt, fresh yeast, Polish seed, water, turmeric powder and grape seed powder into the mixing barrel of the mixer in turn, set the mixer to low speed mode and mix for target time A. When the above ingredients are mixed into a dough, add butter cubes and mix again for target time B. The dough ingredients are fully integrated and the dough is smooth and can rebound quickly.

[0069] Step 6 Dough division: Divide the dough made in step 5 into equal weights, with each dough weighing 80±2 grams. Knead the dough into balls and place them in a matrix on a plate. Leave space in front, behind, left and right of each dough to avoid sticking to each other.

[0070] Step 7: Relax the dough: Cover with plastic wrap and place in the refrigerator to relax for 20 to 30 minutes;

[0071] Step 8: Bread making:

[0072] Long strip bread with fillings - Use a rolling pin to roll out the round dough ball into a rectangular slice, put the fillings with turmeric powder and grape seed powder in step 4 in the middle of the slice, and spread the fillings evenly, keeping a distance of 0.5 to 1 cm between the fillings and the edge of the rectangular slice, roll up the rectangular slice from top to bottom, and press the two sides that are not covered with the fillings to close the end;

[0073] Round bread with fillings - Use a rolling pin to roll out the dough into a round slice, put the filling into the center of the slice, lift the slice with both hands and press the edges symmetrically to close the top;

[0074] Step 9 Final fermentation: Place the prepared bread in a baking tray in an orderly manner, cover with plastic wrap and ferment at room temperature for 40 minutes, then put in the refrigerator to freeze for 40 minutes;

[0075] Step 10: Make lye water: Pour clean water and baking alkali in a clean container at a ratio of 100:5 and mix well. Soak the frozen bread in the lye water for 30 seconds. Both sides of the bread should be in contact with the lye water. Take out the bread and put it in a drain basket to drain the moisture on the surface of the dough. Use a knife to cut 4 cuts on the surface of the dough and spread the cuts to both sides to improve the baking efficiency.

[0076] Step 11: Baking:

[0077] When baking the stuffed lye bread, set the oven temperature to 200°C and bake it in the middle layer for 20 minutes;

[0078] Step 12: Take the alkaline bread out of the oven, let it cool at room temperature, then put it into packaging and attach a label with food-related information.

[0079] In the alkaline bread with fillings prepared by Example 2, turmeric powder and grape seed powder are added to the dough and the fillings. Curcumin can help improve vascular endothelial function, reduce the risk of cardiovascular disease, and help lower cholesterol levels, while grape seed powder is rich in proanthocyanidins and has a strong antioxidant effect, which can help improve blood circulation and enhance vascular elasticity, thereby helping to prevent and relieve varicose veins and other vascular problems. Eating alkaline bread with turmeric powder and grape seed powder can improve the body's ability to resist infection and disease, provide users with more nutrients such as protein, fat, and vitamins, and also improve the taste of alkaline bread, which is suitable for users who like to eat bread with fillings.

Claims

1. A method for preparing turmeric and grape seed alkali water bread with high satiety and low calories, comprising the following steps: The first step is to prepare the raw materials for the strain; weigh the flour, salt, yeast, purified water, and unsalted butter according to the strain formula; The formula of the strain includes: 13-15 parts of flour, 3-5 parts of salt, 0.3-0.5 parts of yeast, 13-15 parts of water, and 13-15 parts of unsalted butter; Step 2: Preparation of strain: Take out the water and flour from the strain material, pour the water into a clean, water-free and oil-free container, then add yeast, use a stirring tool to mix the water and yeast until the yeast is completely dissolved in the water, and pour the weighed flour into the yeast mixture in three times. First, pour one-third of the flour into the yeast mixture to mix, and the yeast mixture will become a white turbid liquid. Then, pour one-third of the flour into the yeast mixture to mix, and the yeast mixture will become a white paste. Finally, pour the remaining one-third of the flour into the yeast mixture to mix, and the yeast mixture and the flour will fully blend to form a very sticky muddy substance. Step 3: Fermentation of the bacteria: Cover the mixture with plastic wrap, ferment at room temperature for one hour, then transfer to the refrigerator for 12 to 16 hours for subsequent use; Step 4: Make the filling: weigh the butter, salt, xylitol, egg liquid, turmeric powder, grape seed powder, and auxiliary materials according to the filling recipe; The formula of the filling includes: 60-80 parts of butter, 1.3-5 parts of salt, 30-50 parts of xylitol, 50-60 parts of egg liquid, 5-8 parts of turmeric powder, 5-8 parts of grape seed powder, and 150-200 parts of auxiliary materials; Put the butter into a clean, water-free and oil-free container at room temperature to soften it, then add xylitol and salt in turn and stir. After fully blended, add egg liquid twice, then add turmeric powder, grape seed powder and other auxiliary ingredients and stir; Step 5: Make the crust: weigh the flour, milk powder, salt, fresh yeast, Polish seeds, water, turmeric powder, and grape seed powder according to the crust recipe; The formula of the outer skin includes: 250-350 parts of flour, 15-20 parts of milk powder, 5-8 parts of salt, 2.5-5 parts of fresh yeast, 25-50 parts of bacteria, 100-150 parts of water, 10-15 parts of turmeric powder, and 10-15 parts of grape seed powder; Pour flour, milk powder, salt, fresh yeast, Polish seed, water, turmeric powder and grape seed powder into the mixing barrel of the mixer in turn, set the mixer to low speed mode and mix for target time A. When the above ingredients are mixed into a dough, add butter cubes and mix again for target time B. The dough ingredients are fully integrated and the dough is smooth and can rebound quickly. Step 6 Dough division: Divide the dough made in step 5 into equal weights, with each dough weighing 80±2 grams. Knead the dough into balls and place them in a matrix on a plate. Leave space in front, behind, left and right of each dough to avoid sticking to each other. Step 7: Relax the dough: Cover with plastic wrap and place in the refrigerator to relax for 20 to 30 minutes; Step 8: Bread making: Long strip bread with fillings - Use a rolling pin to roll out the round dough ball into a rectangular slice, put the fillings with turmeric powder and grape seed powder in step 4 in the middle of the slice, and spread the fillings evenly, keeping a distance of 0.5 to 1 cm between the fillings and the edge of the rectangular slice, roll up the rectangular slice from top to bottom, and press the two sides that are not covered with the fillings to close the end; Round bread with fillings - Use a rolling pin to roll out the dough into a round slice, put the filling into the center of the slice, lift the slice with both hands and press the edges symmetrically to close the top; Long and round solid bread-roll the dough into long and round shapes; Step 9: Final fermentation: Place the prepared bread in a baking tray in an orderly manner, cover with plastic wrap and ferment at room temperature for 30 to 40 minutes, then put in the refrigerator to freeze for 30 to 40 minutes; Step 10: Make lye water: Pour clean water and baking alkali in a clean container at a ratio of 100:5 and mix well. Soak the frozen bread in the lye water for 10 to 30 seconds. Both sides of the bread should be in contact with the lye water. Take out the bread and put it in a drain basket to drain the moisture on the surface of the dough. Use a knife to cut 2 to 5 times on the surface of the dough and spread the cuts to both sides to improve the baking efficiency. Step 11: Baking: When baking alkaline bread with fillings, set the oven temperature to 180℃~200℃, and bake it in the middle layer for 20~25 minutes; When baking solid alkaline bread without fillings, set the oven temperature to 190℃~220℃ and bake it in the middle layer for 25~35 minutes; Step 12: Take the alkaline bread out of the oven, let it cool at room temperature, then put it into packaging and attach a label with food-related information.

2. The method for preparing the high-satiety and low-calorie turmeric and grape seed alkaline water bread according to claim 1, characterized in that: The strain produced in the first step is one of the Polish strain and the Italian liquid fermentation strain.

3. The method for preparing the high-satiety and low-calorie turmeric and grape seed alkaline water bread according to claim 1, characterized in that: In the third step, the room temperature should be between 26°C and 32°C during fermentation; if the room temperature is lower than 26°C, the bacterial mixture needs to be placed in a fermentation box for fermentation.

4. The method for preparing the high-satiety and low-calorie turmeric and grape seed alkaline water bread according to claim 1, characterized in that: In the fourth step, other auxiliary materials can be black sesame powder, matcha powder, red beans, milk powder, coconut flakes or any combination of two thereof.

5. The method for preparing the high satiety and low calorie turmeric and grape seed alkaline water bread according to claim 1, characterized in that: The fifth step is to set the low speed of the mixer to 160-200 / min; the target stirring time A of the mixer is: 20-25 minutes; the target stirring time B of the mixer is: 5-10 minutes.

6. The method for preparing the high-satiety and low-calorie turmeric and grape seed alkaline water bread according to claim 1, characterized in that: In the sixth step, the distance between the dough pieces is 2 to 5 cm.

7. The method for preparing the high satiety and low calorie turmeric and grape seed alkaline water bread according to claim 1, characterized in that: The flour used in the production process of alkaline water bread is a combination of 75% high-gluten flour and 25% whole wheat flour.