CN102057973A - Nutritious bread and preparation method thereof - Google Patents
Nutritious bread and preparation method thereof Download PDFInfo
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- CN102057973A CN102057973A CN2009102285620A CN200910228562A CN102057973A CN 102057973 A CN102057973 A CN 102057973A CN 2009102285620 A CN2009102285620 A CN 2009102285620A CN 200910228562 A CN200910228562 A CN 200910228562A CN 102057973 A CN102057973 A CN 102057973A
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Abstract
The invention relates to a nutritious bread which is characterized by comprising the following raw materials: 5-30 parts of sodium cyclamate, 50-100 parts of low-protein buckwheat flour, 1-50 parts of buckwheat flour, 1-35 parts of baking powder, 5-25 parts of calcium lactate powder, 5-35 parts of egg and 5-25 parts of oil. The nutritious bread provided by the invention solves the problems that the existing cooked wheaten foods can not reduce the body blood viscosity, blood fat and blood sugar and can not help to treat cardiovascular diseases and the like caused by hyperlipemia and diabetes, and has the effects of obviously reducing body blood viscosity, preventing thrombosis, lowering blood fat and blood sugar and helping to treat cardiovascular diseases caused by hyperlipemia and diabetes, thereby being especially suitable for being eaten by patients with diabetes.
Description
Technical field
The invention belongs to food technology field, relate to a kind of enriched bread and preparation method thereof.
Background technology
Bread contains mineral matters such as protein, fat, carbohydrate, a small amount of vitamin and calcium, potassium, magnesium, zinc, and multiple tastes is easy to digestion, absorbs, and instant is liked by people quite in daily life.
Now more welcome mainly is cereal bread and whole-wheat bread.Cereal bread adopts cereal, kernel as raw material in a large number, contains rich dietary fiber, unrighted acid and mineral matter, helps to improve metabolism, body health benefits.Whole-wheat bread has rich dietary fiber, allows the people than comparatively fast just producing satiety, reduces the amount of getting of picking up indirectly.Be bread equally, eat the whole-wheat bread ratio and eat white bread and more help fat-reducing.Bread is soft, is easy to digestion, can not cause damage to stomach and intestine.
Honey element (Xylitol also is pentitol) is a kind of pentose alcohol, is the normal middle honey element honey element chemical name sodium cyclohexylsulfamate of xylose metabolism, white needles, flaky crystal or crystalloid powder.Odorless.It is sweet to distinguish the flavor of, and the sugariness of its weak solution is about 30 times of sucrose.It belongs to the non-nutritive synthetic sweetener, its sugariness is 30 times of sucrose, and price only is 3 times of sucrose, and its consumption unlike asccharin has bitter taste slightly for a long time, thereby as can be used in cold drink, fruit juice, ice cream, cake food and the preserved fruit etc. in the international food additives.
Honey element can participate in body metabolism as a kind of functional sweetener, enter blood after, do not need insulin just can penetrate cell and accretion rate is fast, can not cause that blood sugar raises, and is best suited for the auxotype sugar substitute in patients with diabetes mellitus.But the same carbohydrate of all being made up of carbon, hydrogen, oxygen element with glucose of honey element, honey element is initial in metabolism, may not need insulin to participate in, but in the metabolism later stage, just need the promotion of insulin.Therefore, honey element can not place of glucose be corrected metabolic disorder, can not reduce blood sugar, glucose in urine, improve clinical symptoms.Clinical practice shows that honey element can not treat diabetes, and the honey element overfeeding, and triglycerides raises in the blood, causes coronary atherosclerosis, and therefore, the diabetes patient should not eat honey element more.
Summary of the invention
The object of the present invention is to provide a kind of enriched bread, it is made up of following raw material: honey element 5-30 part, low muscle buckwheat 50-100 part, buckwheat 1-50 part, baking powder 1-35 part, lactic acid calcium powder 5-25 part, egg 5-35 part, oily 5-25 part.
The preferred enriched bread of the present invention is characterized in that, it is made up of following raw material: honey element 10-25 part, low muscle buckwheat 60-80 part, buckwheat 10-15 part, baking powder 1-8 part, lactic acid calcium powder 10-25 part, egg 10-25 part, oily 10-25 part are formed.
The preferred again enriched bread of the present invention, it is made up of following raw material: honey element 10-15 part, low muscle buckwheat 60-70 part, buckwheat 10-12 part, baking powder 1-7 part, lactic acid calcium powder 10-15 part, egg 15-25 part, oily 15-25 part are formed.
The preferred especially enriched bread of the present invention, it is made up of following raw material: 15 parts of honey elements, 60 parts of low muscle buckwheats, 10 parts of buckwheats, 7 parts of baking powders, 15 parts of lactic acid calcium powders, 25 parts in egg, oil are formed for 25 parts.
The preparation method of enriched bread of the present invention comprises:
(1) at first, yolk and albumen are separately.Buckwheat and baking powder mix, and then, with yolk, lactic acid calcium powder, 40 gram honey elements, a little oil is mixed, and stirs;
(2) buckwheat and baking powder are mixed after, can stir a little with the brush of beating eggs, can eliminate the particle of buckwheat like this.Pour into then in the yolk mixed liquor, stir.
(3) then begin to beat eggs white.Beat for a moment earlier, seen some bubbles, add 40 gram honey elements, also can divide to add honey element 2 times, continue to beat, get to the foam of albumen always and initiated, and thinner just passable.Albumen must be got to the appearance of hemicolloid, promptly is can not flow again.
(4) then, albumen divided add for 2 to 3 times in the yolk mixed liquor, add and once just stir and then add.After stirring fully.
Enriched bread preparation technology of the present invention comprises the steps:
Material: the dried ferment powder 5 gram granulated sugar of buckwheat 100 gram 30 gram butter 45 gram lactic acid calcium powders 1 strockle butter essence number droplet
1: at first egg and granulated sugar are mixed with the egg-whisk foam that pounds out and feel to have and thick and heavyly felt just passable
2: with buckwheat, yeast powder butter (using the micro-wave oven heating and melting in advance) lactic acid calcium powder and butter essence are put egg liquid together into and are firmly stirred
3: the batter that stirs is poured into container (please wiping a time with butter in advance just can not be stained with at the end) surface.Floating covering with preservative film and put into micro-wave oven thrusting with bamboo let and on bamboo let, no longer speckle with liquid and just show and be roasted into merit frequently between the period of heating gently then
4: take out roasting good cake and make a cake with micro-wave oven with regard to passable with whipping cream and fruit decoration by the hobby of oneself.
The material of preparing:
Low 4 lactic acid calcium powders of muscle buckwheat 80g baking powder 5g egg 60ml honey element 80g oil a little.
At first, yolk and albumen are separately.Buckwheat and baking powder mix.Notice that making a cake must be with hanging down the muscle buckwheat, high muscle buckwheat is not suitable for making a cake then, and with yolk, lactic acid calcium powder, 40 gram honey elements, a little oil is mixed, and stirs.After buckwheat and baking powder mixed, can stir a little, can eliminate the particle of buckwheat like this with the brush of beating eggs.Pour into then in the yolk mixed liquor, stir.It is white then to begin to beat eggs.Beat for a moment earlier, seen some bubbles, add 40 gram white sugar, also can divide to add white sugar 2 times, continue to beat, get to the foam of albumen always and initiated, and thinner just passable.Albumen must be got to the appearance of hemicolloid, promptly is can not flow again.Then, albumen divided add for 2 to 3 times in the yolk mixed liquor, add once and just stir, and then add.After stirring fully.(correct stirring means is that up and down or left and right stirs, and moves not too quickly).Prepare the container of what a micro-wave oven, spread oil around the inside.Pour the powder slurry that mixes fully into container.Note, necessarily Zhuan be too not full in the time of dress powder slurry, stay certain height to expand to it.The container of having adorned the powder slurry is shaken several times on the table, can drive big bubble come out of like this, just can advance micro-wave oven then! Think homogeneous heating some, just earlier fill up the chopsticks of a pair of bamboo or wood below, then container is placed on the chopsticks.Micro-wave oven transfers to medium-to-high grade firepower, about 5 minutes.Open after 5 minutes, if ripe not enough heat 1 minute of just adding again.After finishing, take out, tip upside down on the plate with regard to OK! Feel like doing any moulding, can directly spread cream, chocolate etc. outside.Not doing just directly cutting of moulding eats.Can also add some raisins inside when doing in addition.
The specific embodiment
Embodiment 1
Batching: low 4 lactic acid calcium powders of muscle buckwheat 80g baking powder 5g egg 60ml honey element 80g oil a little.
Preparation method:
1: at first egg and granulated sugar are mixed with the egg-whisk foam that pounds out and feel to have and thick and heavyly felt just passable.
2: with buckwheat, yeast powder butter (using the micro-wave oven heating and melting in advance) lactic acid calcium powder and butter essence are put egg liquid together into and are firmly stirred.
3: the batter that stirs is poured into container (please wiping a time with butter in advance just can not be stained with at the end) surface.Floating covering with preservative film and put into micro-wave oven thrusting with bamboo let and on bamboo let, no longer speckle with liquid and just show and be roasted into merit frequently between the period of heating gently then.
4: take out roasting good cake and make a cake with micro-wave oven with regard to passable with whipping cream and fruit decoration by the hobby of oneself.
Embodiment 2
Batching: 15 parts of honey elements, 60 parts of low muscle buckwheats, 10 parts of buckwheats, 7 parts of baking powders, 15 parts of lactic acid calcium powders, 25 parts in egg, 25 parts of compositions of oil.
Preparation method:
1: at first egg and granulated sugar are mixed with the egg-whisk foam that pounds out and feel to have and thick and heavyly felt just passable.
2: with buckwheat, yeast powder butter (using the micro-wave oven heating and melting in advance) lactic acid calcium powder and butter essence are put egg liquid together into and are firmly stirred.
3: the batter that stirs is poured into container (please wiping a time with butter in advance just can not be stained with at the end) surface.Floating covering with preservative film and put into micro-wave oven thrusting with bamboo let and on bamboo let, no longer speckle with liquid and just show and be roasted into merit frequently between the period of heating gently then.
4: take out roasting good cake and make a cake with micro-wave oven with regard to passable with whipping cream and fruit decoration by the hobby of oneself.
Embodiment 3:
Batching: 15 parts of honey elements, 70 parts of low muscle buckwheats, 12 parts of buckwheats, 1 part of baking powder, 10 parts of lactic acid calcium powders, egg 15-part, 15 parts of compositions of oil.
Embodiment 4:
Batching: 25 parts of honey elements, 80 parts of low muscle buckwheats, 15 parts of buckwheats, 8 parts of baking powders, 25 parts of lactic acid calcium powders, 25 parts in egg, 10 parts of compositions of oil.
Embodiment 5:
Batching: 10 parts of honey elements, 60 parts of low muscle buckwheats, 10 parts of buckwheats, 5 parts of baking powders, 10 parts of lactic acid calcium powders, 15 parts in egg, 10 parts of compositions of oil.
Embodiment 6:
Batching: 25 parts of honey elements, 70 parts of low muscle buckwheats, 107 parts of buckwheats, 5 parts of baking powders, 15 parts of lactic acid calcium powders, 20 parts in egg, 10 parts of compositions of oil.
The preparation method of embodiment 3-6:
At first, yolk and albumen are separately.Buckwheat and baking powder mix.Notice that making a cake must be with hanging down the muscle buckwheat, high muscle buckwheat is not suitable for making a cake then, and with yolk, lactic acid calcium powder, 40 gram honey elements, a little oil is mixed, and stirs.After buckwheat and baking powder mixed, can stir a little, can eliminate the particle of buckwheat like this with the brush of beating eggs.Pour into then in the yolk mixed liquor, stir.It is white then to begin to beat eggs.Beat for a moment earlier, seen some bubbles, add 40 gram white sugar, also can divide to add white sugar 2 times, continue to beat, get to the foam of albumen always and initiated, and thinner just passable.Albumen must be got to the appearance of hemicolloid, promptly is can not flow again.Then, albumen divided add for 2 to 3 times in the yolk mixed liquor, add once and just stir, and then add.After stirring fully.(correct stirring means is that up and down or left and right stirs, and moves not too quickly).Prepare the container of what a micro-wave oven, spread oil around the inside.Pour the powder slurry that mixes fully into container.Note, necessarily Zhuan be too not full in the time of dress powder slurry, stay certain height to expand to it.The container of having adorned the powder slurry is shaken several times on the table, can drive big bubble come out of like this, just can advance micro-wave oven then! Think homogeneous heating some, just earlier fill up the chopsticks of a pair of bamboo or wood below, then container is placed on the chopsticks.Micro-wave oven transfers to medium-to-high grade firepower, about 5 minutes.Open after 5 minutes, if ripe not enough heat 1 minute of just adding again.After finishing, take out, tip upside down on the plate with regard to OK! Feel like doing any moulding, can directly spread cream, chocolate etc. outside.Not doing just directly cutting of moulding eats.Can also add some raisins inside when doing in addition.
Claims (5)
1. an enriched bread is characterized in that, it is made up of following raw material: honey element 5-30 part, low muscle buckwheat 50-100 part, buckwheat 1-50 part, baking powder 1-35 part, lactic acid calcium powder 5-25 part, egg 5-35 part, oily 5-25 part.
2. an enriched bread is characterized in that, it is made up of following raw material: honey element 10-25 part, low muscle buckwheat 60-80 part, buckwheat 10-15 part, baking powder 1-8 part, lactic acid calcium powder 10-25 part, egg 10-25 part, oily 10-25 part are formed.
3. an enriched bread is characterized in that, it is made up of following raw material: honey element 10-15 part, low muscle buckwheat 60-70 part, buckwheat 10-12 part, baking powder 1-7 part, lactic acid calcium powder 10-15 part, egg 15-25 part, oily 15-25 part are formed.
4. an enriched bread is characterized in that, it is made up of following raw material: 15 parts of honey elements, 60 parts of low muscle buckwheats, 10 parts of buckwheats, 7 parts of baking powders, 15 parts of lactic acid calcium powders, 25 parts in egg, oil are formed for 25 parts.
5. the preparation method of the described enriched bread of claim 1-4 comprises:
(1) at first, yolk and albumen are separately.Buckwheat and baking powder mix, and then, with yolk, lactic acid calcium powder, 40 gram honey elements, a little oil is mixed, and stirs;
(2) buckwheat and baking powder are mixed after, can stir a little with the brush of beating eggs, can eliminate the particle of buckwheat like this.Pour into then in the yolk mixed liquor, stir;
(3) then begin to beat eggs white.Beat for a moment earlier, seen some bubbles, add 40 gram honey elements, also can divide to add honey element 2 times, continue to beat, get to the foam of albumen always and initiated, and thinner just passable.Albumen must be got to the appearance of hemicolloid, promptly is can not flow again;
(4) then, albumen divided add for 2 to 3 times in the yolk mixed liquor, add once and just stir, and then add.After stirring fully.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102285620A CN102057973A (en) | 2009-11-13 | 2009-11-13 | Nutritious bread and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102285620A CN102057973A (en) | 2009-11-13 | 2009-11-13 | Nutritious bread and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102057973A true CN102057973A (en) | 2011-05-18 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009102285620A Pending CN102057973A (en) | 2009-11-13 | 2009-11-13 | Nutritious bread and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102934671A (en) * | 2012-11-29 | 2013-02-20 | 胡丽萍 | Health-care bread with function of preventing hyperlipidemia |
| CN102960393A (en) * | 2012-12-04 | 2013-03-13 | 毕节永盛食品有限责任公司 | Buckwheat bread and making method thereof |
| CN102986799A (en) * | 2012-12-04 | 2013-03-27 | 毕节永盛食品有限责任公司 | Honey buckwheat cake and preparation method thereof |
-
2009
- 2009-11-13 CN CN2009102285620A patent/CN102057973A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102934671A (en) * | 2012-11-29 | 2013-02-20 | 胡丽萍 | Health-care bread with function of preventing hyperlipidemia |
| CN102960393A (en) * | 2012-12-04 | 2013-03-13 | 毕节永盛食品有限责任公司 | Buckwheat bread and making method thereof |
| CN102986799A (en) * | 2012-12-04 | 2013-03-27 | 毕节永盛食品有限责任公司 | Honey buckwheat cake and preparation method thereof |
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Application publication date: 20110518 |