CN101081042A - Method for making corn bread - Google Patents
Method for making corn bread Download PDFInfo
- Publication number
- CN101081042A CN101081042A CN 200610044345 CN200610044345A CN101081042A CN 101081042 A CN101081042 A CN 101081042A CN 200610044345 CN200610044345 CN 200610044345 CN 200610044345 A CN200610044345 A CN 200610044345A CN 101081042 A CN101081042 A CN 101081042A
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- CN
- China
- Prior art keywords
- corn
- bread
- corn bread
- saccharification
- honey
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Bakery Products And Manufacturing Methods Therefor (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention relates to corn bread making process. The corn bread is made with corn powder 25-40 wt%, wheat flour 15-35 wt%, sugar 15-30 wt%, honey 15-20 wt%, butter 0.5-3 wt% and fresh milk 0-1.5 wt%, as well as small amount of leaven and food additives. The making process includes the steps of sieving corn powder, mixing the materials, saccharifying, shaping, roasting, packing, etc. The corn bread has good taste, unique flavor and long preservation period.
Description
Technical field
The present invention relates to a kind of preparation method of bread, belong to field of food.
Background technology
Along with improving constantly of people's living standard, the nutrition in the food is also more and more higher, and it also is like this accounting for the bigger bread of food proportion.Only paid attention to the nutrition of bread, made people's overnutrition, " three fat " increases, and is unfavorable for healthy.And the characteristics of the existing bread of Corn bread have low-energy characteristics again, and it is edible to be fit to the elderly.
The content of invention
Manufacturing process of the present invention is that corn flour, wheat flour are sieved, and mixes corn flour 25-40 by following component and percentage by weight, wheat flour 15--35, white sugar 15-30, honey 10-20, cream 0.5-3, fresh milk 0-1.5, food additives 0.1-1.5, mix the back under 35-40 ℃ condition, saccharification 50-60 minute, add leavening 0.2-0.3, type is starched, done to powder then, baking 5-10 minute in temperature is 250-300 ℃ stove is again come out of the stove, is packed and get final product.
Embodiment
At first corn flour, wheat flour are sieved, mix, mix by following component and percentage by weight with other component, corn flour 35, wheat flour 30, white sugar 20, honey 10, cream 2, fresh milk 1.7, food additives 1 mix the back under 35-40 ℃ condition, saccharification 50-60 minute, add leavening 0.3, then powder slurry, make type, baking 10 minutes in temperature is 250-300 ℃ stove is again come out of the stove, is packed and get final product.
Claims (1)
- A kind of preparation method of Corn bread, it comprises, and corn flour sieves, saccharification, powder slurry, make type, toast, come out of the stove, pack.It is characterized in that: before the saccharification operation, mix corn flour 25-40, wheat flour 15--35 by following component and percentage by weight, white sugar 15-30, honey 10-20, cream 0.5-3, fresh milk 0-1.5, leavening 0.2-0.3, food additives 0.1-1.5, wherein leavening adds after the saccharification operation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610044345 CN101081042A (en) | 2006-05-30 | 2006-05-30 | Method for making corn bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610044345 CN101081042A (en) | 2006-05-30 | 2006-05-30 | Method for making corn bread |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101081042A true CN101081042A (en) | 2007-12-05 |
Family
ID=38910998
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200610044345 Pending CN101081042A (en) | 2006-05-30 | 2006-05-30 | Method for making corn bread |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101081042A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102283269A (en) * | 2011-07-25 | 2011-12-21 | 汪琳 | Method for preparing pure rice flour bread and pure rice flour bread prepared by same |
| CN103636702A (en) * | 2013-11-26 | 2014-03-19 | 青岛嘉瑞生物技术有限公司 | Ulva nutrient bread |
| CN104115893A (en) * | 2014-07-23 | 2014-10-29 | 张坚胜 | Method for making corn flour bread |
| CN104663783A (en) * | 2015-02-03 | 2015-06-03 | 陆炳昌 | Corn bread production method |
| CN104686615A (en) * | 2015-02-03 | 2015-06-10 | 陆炳昌 | Production method of novel corn bread |
| CN115462405A (en) * | 2022-08-23 | 2022-12-13 | 西北农林科技大学 | Selenium-rich corn bread and preparation method thereof |
-
2006
- 2006-05-30 CN CN 200610044345 patent/CN101081042A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102283269A (en) * | 2011-07-25 | 2011-12-21 | 汪琳 | Method for preparing pure rice flour bread and pure rice flour bread prepared by same |
| CN103636702A (en) * | 2013-11-26 | 2014-03-19 | 青岛嘉瑞生物技术有限公司 | Ulva nutrient bread |
| CN104115893A (en) * | 2014-07-23 | 2014-10-29 | 张坚胜 | Method for making corn flour bread |
| CN104663783A (en) * | 2015-02-03 | 2015-06-03 | 陆炳昌 | Corn bread production method |
| CN104686615A (en) * | 2015-02-03 | 2015-06-10 | 陆炳昌 | Production method of novel corn bread |
| CN115462405A (en) * | 2022-08-23 | 2022-12-13 | 西北农林科技大学 | Selenium-rich corn bread and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |