CN102038019A - Cake-sandwiched coarse cereals bread and preparation method thereof - Google Patents
Cake-sandwiched coarse cereals bread and preparation method thereof Download PDFInfo
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Abstract
The invention discloses cake-sandwiched coarse cereals bread and a preparation method thereof. The cake-sandwiched multi-grain bread is characterized by comprising the following raw materials in part by mass: 1-5 parts of dough, 1-2 parts of cake, 1-2 parts of coarse cereals particles and 1-2 parts of salad dressing. Based on the traditional Chinese medicine health-keeping theory and the diet structure of human body, the bread that people often eat is selected as carrier, coarse cereals or multi-grain powder is added to the bread main body, and simultaneously the cake with delicate mouthfeel is sandwiched in the bread; thus, the rough mouthfeel of multi-grain is greatly changed, and the nutrient and healthy multi-grain bread with delicate mouthfeel is made.
Description
Technical field
The present invention relates to a kind of food, sandwich coarse cereals bread of specifically a kind of cake and preparation method thereof.
Background technology
Bread on the domestic market is based on the soft bread in Asia at present, and this class bread belongs to high heat, higher fatty acid, high sugar food, the long-term edible health that is unfavorable for human body.The pre-capita consumption of bread is increasing year by year, and along with the raising day by day of living standard, the modern more and more payes attention to the health of self.People attempt increasing some healthy coarse cereals compositions in bread, reduce heat, the fat and sugar degree of bread, but all can not promote because of mouthfeel is relatively poor.
Summary of the invention
The present invention is for fear of above-mentioned the deficiencies in the prior art part, and sandwich coarse cereals bread of a kind of cake balanced in nutrition, delicate mouthfeel and preparation method thereof is provided.
Technical solution problem of the present invention adopts following technical scheme:
The characteristics of the sandwich coarse cereals bread of cake of the present invention are its raw material constituting by mass fraction: dough 1-5 part; Cake 1-2 part; Coarse cereals grain 1-2 part; Mayonnaise 1-2 part.
The characteristics of the sandwich coarse cereals bread of cake of the present invention also are:
Described coarse cereals grain constitutes by the raw material of mass fraction: oat 1-5 part; Shelled melon seed 1-5 part; Sesame 1-5 part; Linseed 1-5 part; Buckwheat 1-5 part; Red bean 1-2 part; Mung bean 1-2 part; Walnut 1-2 part; Jowar 1-2 part; Pine nut 1-2 part; Matrimony vine 1-2 part; Black soya bean 1-2 part; Gorgon fruit 1-2 part.
Described coarse cereals grain substitutes with the coarse cereals powder, and described coarse cereals powder is to cross 80 mesh sieves behind the described coarse cereals grain abrasive dust to obtain.
The preparation method's of the sandwich coarse cereals bread of cake of the present invention characteristics are to operate as follows:
A, get dough with standby;
B, the coarse cereals grain is ground into the pellet that diameter is not more than 5 millimeters, take the coarse cereals grain pellet of 1/2nd amounts, add in the dough, stirring the back placed 10-15 minute, again through cutting apart, rub with the hands circle, the surface coverage film is placed at normal temperatures and was promptly got the coarse cereals dough in 15-20 minute, coarse cereals is rolled into a ball the face exhaust roll slabbing face body;
C, cake is cut into small pieces to be placed in the described sheet face body, with described sheet face body described fritter cake is wrapped and close up dough of cake;
D, dough of cake is rolled in the coarse cereals grain pellet of remainder, makes remaining coarse cereals grain stick at the surface of dough of cake, coarse cereals grain dough of cake;
E, coarse cereals grain dough of cake is gone into to proof equipment, with the temperature be 35-37 ℃, relative humidity be 75-80% proof to the dough volume be original volume 2.5-3 doubly after, cut flatly, and in mouth, clamp-on mayonnaise, again through cure, cool off finished product.
The preparation method's of the sandwich coarse cereals bread of cake of the present invention characteristics also are:
Curing in the described steps d is getting angry 200 ℃, and following fire cured 17-19 minute for 170 ℃.
Described coarse cereals grain is to substitute with the coarse cereals powder, and described coarse cereals powder is to cross 80 mesh sieves behind the coarse cereals grain abrasive dust to obtain.
Five cereals are compared with rice with refining flour, have higher nutritive value, and have the effect of cancer-resisting.In compatibility of the present invention, the effect and the cooperative effect of each raw material are as follows:
Lysine content deficiency in the cereal, and beans contains abundant lysine, both can improve the utilization rate of its protein greatly with food, and this is a kind of easy and effectively improve the method for protein nutritive value.The primary raw material wheat flour among the present invention and the combination of black soya bean can effectively improve the utilization rate of protein.
Nutritious black bean is abundant, every hectogram contains protein 36.1 gram, fat 15.9 grams, dietary fiber 10.2 grams, carbohydrate 23.3 grams, 224 milligrams of calcium, 243 milligrams in magnesium, 1377 milligrams in potassium, 500 milligrams in phosphorus, also contains vitamin B1, B2, C, nicotinic acid and trace elements iron, manganese, zinc, copper, molybdenum, the selenium of needed by human etc.Black soya bean is the abundantest health-care good product of nutrition in the plant.Protein content is that the twice of beef, chicken, pork is many in the black soya bean, 12 times of milk, and not only protein content height, and quality is good.The amino acid of black soya bean protein is formed similar with animal protein, and its lysine enriches and near the ratio that human body needs, therefore digests and assimilates easily.Black soya bean fat contains more unrighted acid, and fusing point is low, is easy to digest and assimilate, and can not be deposited on the vascular wall.Its maximum characteristics are to contain phytosterol, and phytosterol not only is absorbed by the body, and can suppress the absorption of cholesterol.Therefore, black soya bean is a kind of desirable health products for arteriosclerotic person in middle and old age.The calcium that is rich in the black soya bean is the fabulous source of calcium replenishing.Potassium plays a part to keep osmotic pressure and acid-base balance inside and outside the cell in human body, can get rid of the unnecessary sodium of human body, thereby effectively prevents and reduce hypertension.Iron in the black soya bean can prevent the human body hypoferric anemia, and iodine can prevent the thyroid gland enlargement.It is synthetic in human body that molybdenum can suppress strong carcinogenic substance nitrosamine.Studies show that the isoflavones in the black soya bean is a kind of plant estrogen, can effectively suppress breast cancer, prostate cancer and colon cancer, also helpful to control person in middle and old age osteoporosis.In skin of beancurd and bean dregs, contain materials such as cellulose, hemicellulose, have the prevention constipation and strengthen action of enterogastric function.The glycemic index of black soya bean is very low, have only 18, and the rice of compatriots' staple food and wheat steamed bun is nearly 5 times of black soya bean up to 88.Therefore, black soya bean is well suited for diabetes patient, IGT person and wishes that people's food of control blood sugar has.
Oat can reduce the cholesterol in the human body effectively, and is often edible, can be to the elderly's main threat---cardiovascular and cerebrovascular diseases play certain prevention effect; Often edible oat also has the effect of extraordinary hypoglycemic, fat-reducing to the diabetic; Sowens has the effect of logical stool, and a lot of the elderlys defecate dried, cause cerebrovas-cularaccident easily, and oat can be separated the sorrow of constipation; Oat can also be improved blood circulation, alleviates the pressure that life and work brings; Mineral matters such as the calcium that oat contains, phosphorus, iron, zinc have prevention of osteoporosis, promote wound healing, prevent the effect of anaemia, are the good merchantable brands of replenishing the calcium; Contain extremely abundant linoleic acid in the oat, fatty liver, diabetes, edema, constipation etc. are also had auxiliary curative effect, the elderly is strengthened muscle power, it also is of great advantage promoting longevity.
The sunflower seed shelled melon seed contain abundant unrighted acid, high-quality protein, potassium, phosphorus, calcium, magnesium, selenium element and vitamin E, vitamin B1, etc. nutrient; Its contained abundant potassium element prevents a lot of benifit of hypertension to the protection cardiac function; Sunflower seed contain abundant vitamin E, the aging of preventing is arranged, put forward immunity, the effect of angiocardiopathy preventing; Contained phytosterol and phosphatide in the sunflower seed can suppress the synthetic of cholesterol in human body, prevent that plasma cholesterol is too much, can prevent artery sclerosis; Sunflower seed are regulated the brain cell metabolism in addition, improve the effect that it suppresses function, so can be used for hypnosis.
Sesame contains a large amount of fat and protein, also has nutritional labelings such as carbohydrate, vitamin A, vitamin E, lecithin, calcium, iron, magnesium; Linoleic acid in the sesame has the effect of regulating cholesterol; Contain abundant vitamin E in the sesame, can prevent the harm of lipid peroxidation confrontation skin, offset or in and the gathering of harmful substance free radical in the cell, can make skin pale moist, and can prevent various scytitises; Sesame also has the effect that nourishes blood, can treat xerosis cutis, coarse, make moist, the ruddy gloss of skin.
Compared with the prior art, beneficial effect of the present invention is embodied in:
The present invention is theoretical and human body diet structure based on tcm health preserving, selecting the often edible bread of people for use is carrier, by adding coarse cereals or coarse cereals powder in the bread main body, be sandwich with the cake of delicate mouthfeel simultaneously in bread inside, change the shortcoming of coarse cereals coarse mouthfeels greatly, thereby made the nutrient health coarse cereals bread of delicate mouthfeel again.
The specific embodiment
In concrete the enforcement, raw material the constituting of the sandwich coarse cereals bread of cake by mass fraction:
Dough 1-5 part; Cake 1-2 part; Coarse cereals grain 1-2 part; Mayonnaise 1-2 part.
The coarse cereals grain constitutes by the raw material of mass fraction: oat 1-5 part; Shelled melon seed 1-5 part; Sesame 1-5 part; Linseed 1-5 part; Buckwheat 1-5 part; Red bean 1-2 part; Mung bean 1-2 part; Walnut 1-2 part; Chinese sorghum 1-2 part; Pine nut 1-2 part; Matrimony vine 1-2 part; Black soya bean 1-2 part; Gorgon fruit 1-2 part.
The coarse cereals grain can substitute with the coarse cereals powder, and described coarse cereals powder is to cross 80 mesh sieves behind the described coarse cereals grain abrasive dust to obtain.
In concrete the enforcement, the preparation method of the sandwich coarse cereals bread of cake operates as follows:
1, preparation dough:
Dough is made of kind of face and interarea, and the kind face constitutes by the raw material of mass parts: 0.2 part of 50 parts in flour, 28 parts in water, 3 parts of white granulated sugars, 1 part in egg and yeast cake; Interarea raw material by weight constitutes: 1 part of 50 parts in flour, 17 parts in water, 10 parts of white granulated sugars, 10 parts in cream, 10 parts in egg, 8 parts of invert syrups, 2 parts of yeast cakes, 2 parts in milk and salt.
To plant in the face all raw materials stirs to such an extent that plant the face dough jointly; The kind face dough that places 25 ℃-28 ℃ environment bottom fermentation must ferment in 10-15 hour in kind of face dough; The kind face dough that will ferment then at first with the interarea raw material in water, egg, invert syrup and milk stirred jointly 1-2 minute, add other all raw materials in the interarea again and continue to stir and promptly got dough in 10-15 minute.
2, the coarse cereals grain is ground into the pellet that diameter is not more than 5 millimeters, take the coarse cereals grain pellet of 1/2nd amounts, add in the dough, stirring the back placed 10-15 minute, again through cutting apart, rub with the hands circle, the surface coverage film is placed at normal temperatures and was promptly got the coarse cereals dough in 15-20 minute, coarse cereals is rolled into a ball the face exhaust roll slabbing face body;
3, cake be cut into small pieces be placed in the described sheet face body, with sheet face body the fritter cake is wrapped and close up dough of cake;
4, dough of cake is rolled in the coarse cereals grain pellet of remainder, make remaining coarse cereals grain stick at the surface of dough of cake, get coarse cereals grain dough of cake;
5, coarse cereals grain dough of cake is gone into to proof equipment, with the temperature be 35-37 ℃, relative humidity be 75-80% proof to the dough volume be original volume 2.5-3 doubly after, cut flatly, and in mouth, clamp-on mayonnaise, getting angry 200 ℃, after 170 ℃ of following fire cure 17-19 minute, cool off finished product.
In above operating process, the coarse cereals grain can substitute with the coarse cereals powder, and the coarse cereals powder is to cross 80 mesh sieves behind the coarse cereals grain abrasive dust to obtain.
Embodiment 1:
The raw material amount of taking: 5 parts in dough, 2 parts on cake, 1 part of coarse cereals grain, 2 parts of mayonnaise;
The coarse cereals grain constitutes by mass fraction: 1 part of 2 parts of oats, 1 part of shelled melon seed, 2 parts of sesames, 2 parts of linseeds, 2 parts in buckwheat, 1 part in red bean, 1 part in mung bean, 1 part of walnut, 2 parts of jowar, 1 part in pine nut, 1 part of matrimony vine, 1 part in black soya bean and Gorgon fruit.
Preparation process:
1, preparation dough.
Dough is made of kind of face and interarea, and the kind face constitutes by the raw material of mass parts: 0.2 part of 50 parts in flour, 28 parts in water, 3 parts of white granulated sugars, 1 part in egg and yeast cake; Interarea raw material by weight constitutes: 1 part of 50 parts in flour, 17 parts in water, 10 parts of white granulated sugars, 10 parts in cream, 10 parts in egg, 8 parts of invert syrups, 2 parts of yeast cakes, 2 parts in milk and salt.
To plant in the face all raw materials stirs to such an extent that plant the face dough jointly; The kind face dough that places 25 ℃ environment bottom fermentation must ferment in 15 hours in kind of face dough; The kind face dough that will ferment then at first with the interarea raw material in common the stirring 2 minutes of water, egg, invert syrup and milk, add other all raw materials in the interarea again and continue to stir and promptly got dough in 15 minutes.
2, at first take the coarse cereals grain of 2/3rds amounts, the coarse cereals grain is added in the dough,, after rubbing circle with the hands, proofing, get the coarse cereals dough again, described coarse cereals are rolled into a ball the face exhaust roll slabbing face body through stirring, relax, cutting apart;
3, cake be cut into small pieces be placed in the sheet face body, with sheet face body described fritter cake is wrapped and close up dough of cake;
4, described dough of cake is rolled in the coarse cereals grain of remainder, make remaining coarse cereals grain stick at the surface of dough of cake, get coarse cereals grain dough of cake;
5, treat that coarse cereals grain dough of cake proofs after, cut flatly, and in mouth, clamp-on mayonnaise, again through cure, cool off finished product.
In above operating process, the coarse cereals grain can substitute with the coarse cereals powder, and described coarse cereals powder is to cross 80 mesh sieves behind the coarse cereals grain abrasive dust to obtain.
Embodiment 2
The raw material amount of taking: 1 part in dough, 1 part on cake, 1 part of coarse cereals grain, 1 part of mayonnaise;
The coarse cereals grain constitutes by mass fraction, by 2 parts of 2 parts of oats, 2 parts of shelled melon seeds, 1 part of sesame, 1 part of linseed, 3 parts in buckwheat, 2 parts in red bean, 2 parts in mung bean, 2 parts of walnuts, 1 part of Chinese sorghum, 2 parts in pine nut, 2 parts of matrimony vines, 2 parts in black soya bean and Gorgon fruits;
Preparation process is with embodiment 1.
In concrete the enforcement, the raw material consumption can be by shown in table 1, table 2 tabulation
Table 1
| Group | Dough | Cake | The coarse cereals grain | Mayonnaise |
| 1 | 2 | 1 | 1 | 1 |
| 2 | 3 | 1 | 1 | 2 |
| 3 | 5 | 2 | 1 | 2 |
| 4 | 1 | 2 | 2 | 1 |
Table 2:
2, preparation process is with embodiment 1.
Claims (6)
1. the sandwich coarse cereals bread of cake is characterized in that its raw material constituting by mass fraction: dough 1-5 part; Cake 1-2 part; Coarse cereals grain 1-2 part; Mayonnaise 1-2 part.
2. the sandwich coarse cereals bread of cake according to claim 1 is characterized in that: described coarse cereals grain constitutes by the raw material of mass fraction: oat 1-5 part; Shelled melon seed 1-5 part; Sesame 1-5 part; Linseed 1-5 part; Buckwheat 1-5 part; Red bean 1-2 part; Mung bean 1-2 part; Walnut 1-2 part; Chinese sorghum 1-2 part; Pine nut 1-2 part; Matrimony vine 1-2 part; Black soya bean 1-2 part; Gorgon fruit 1-2 part.
3. the sandwich coarse cereals bread of cake according to claim 1 and 2 is characterized in that: described coarse cereals grain substitutes with the coarse cereals powder, and described coarse cereals powder is to cross 80 mesh sieves behind the described coarse cereals grain abrasive dust to obtain.
4. the preparation method of the sandwich coarse cereals bread of the described cake of claim 1 is characterized in that operating as follows:
A, get dough with standby;
B, the coarse cereals grain is ground into the pellet that diameter is not more than 5 millimeters, take the coarse cereals grain pellet of 1/2nd amounts, add in the dough, stirring the back placed 10-15 minute, again through cutting apart, rub with the hands circle, the surface coverage film is placed at normal temperatures and was promptly got the coarse cereals dough in 15-20 minute, coarse cereals is rolled into a ball the face exhaust roll slabbing face body;
C, cake is cut into small pieces to be placed in the described sheet face body, with described sheet face body described fritter cake is wrapped and close up dough of cake;
D, dough of cake is rolled in the coarse cereals grain pellet of remainder, makes remaining coarse cereals grain stick at the surface of dough of cake, coarse cereals grain dough of cake;
E, coarse cereals grain dough of cake is gone into to proof equipment, with the temperature be 35-37 ℃, relative humidity be 75-80% proof to the dough volume be original volume 2.5-3 doubly after, cut flatly, and in mouth, clamp-on mayonnaise, again through cure, cool off finished product.
5. the preparation method of the sandwich coarse cereals bread of cake according to claim 4 is characterized in that curing in the described steps d is getting angry 200 ℃, and following fire cured 17-19 minute for 170 ℃.
6. the preparation method of the sandwich coarse cereals bread of cake according to claim 4 is characterized in that described coarse cereals grain is to substitute with the coarse cereals powder, and described coarse cereals powder is to cross 80 mesh sieves behind the coarse cereals grain abrasive dust to obtain.
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404554A (en) * | 2013-06-24 | 2013-11-27 | 吴祥忠 | Manufacturing method for green bean bread |
| CN104187357A (en) * | 2014-07-21 | 2014-12-10 | 安徽燕之坊食品有限公司 | A fermentation type coarse-cereal instant food and a preparing method thereof |
| CN104642431A (en) * | 2013-11-20 | 2015-05-27 | 江苏上一道科技股份有限公司 | European-style whole wheat grain bread flour |
| CN104663784A (en) * | 2015-02-03 | 2015-06-03 | 陆炳昌 | Making method of salad thyme bread |
| CN104663781A (en) * | 2015-02-03 | 2015-06-03 | 陈亚芳 | Production method of tomato-thyme bread |
| CN107494676A (en) * | 2017-09-15 | 2017-12-22 | 兰州职业技术学院 | It is a kind of that the preparation method of sandwich Toast is used as using cake and biscuit |
| CN107646948A (en) * | 2017-10-20 | 2018-02-02 | 刘青亚 | A kind of preparation method for the black tea bread and green tea cake combination product for adding super fine tea powder |
| CN107647271A (en) * | 2017-09-26 | 2018-02-02 | 河南农业大学 | A kind of Tea-fragrant steamed bun and preparation method thereof |
| CN107660579A (en) * | 2017-11-07 | 2018-02-06 | 安徽鸿泰食品有限公司 | A kind of preparation method of lipid-loweringing beauty aloe grape bread cake |
| CN109303097A (en) * | 2017-10-08 | 2019-02-05 | 安康市欧丰园食品有限公司 | A kind of cake-sandwiched coarse cereals bread and preparation method thereof |
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| CN1363241A (en) * | 2001-11-30 | 2002-08-14 | 胡均亮 | Nutritive flavouring and its preparing process and usage |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404554A (en) * | 2013-06-24 | 2013-11-27 | 吴祥忠 | Manufacturing method for green bean bread |
| CN104642431A (en) * | 2013-11-20 | 2015-05-27 | 江苏上一道科技股份有限公司 | European-style whole wheat grain bread flour |
| CN104187357A (en) * | 2014-07-21 | 2014-12-10 | 安徽燕之坊食品有限公司 | A fermentation type coarse-cereal instant food and a preparing method thereof |
| CN104663784A (en) * | 2015-02-03 | 2015-06-03 | 陆炳昌 | Making method of salad thyme bread |
| CN104663781A (en) * | 2015-02-03 | 2015-06-03 | 陈亚芳 | Production method of tomato-thyme bread |
| CN107494676A (en) * | 2017-09-15 | 2017-12-22 | 兰州职业技术学院 | It is a kind of that the preparation method of sandwich Toast is used as using cake and biscuit |
| CN107647271A (en) * | 2017-09-26 | 2018-02-02 | 河南农业大学 | A kind of Tea-fragrant steamed bun and preparation method thereof |
| CN109303097A (en) * | 2017-10-08 | 2019-02-05 | 安康市欧丰园食品有限公司 | A kind of cake-sandwiched coarse cereals bread and preparation method thereof |
| CN107646948A (en) * | 2017-10-20 | 2018-02-02 | 刘青亚 | A kind of preparation method for the black tea bread and green tea cake combination product for adding super fine tea powder |
| CN107660579A (en) * | 2017-11-07 | 2018-02-06 | 安徽鸿泰食品有限公司 | A kind of preparation method of lipid-loweringing beauty aloe grape bread cake |
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| CN102038019B (en) | 2012-12-12 |
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