CN102630718B - A kind of preparation method of silkworm chrysalis multidimensional bread - Google Patents
A kind of preparation method of silkworm chrysalis multidimensional bread Download PDFInfo
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- CN102630718B CN102630718B CN201210155695.1A CN201210155695A CN102630718B CN 102630718 B CN102630718 B CN 102630718B CN 201210155695 A CN201210155695 A CN 201210155695A CN 102630718 B CN102630718 B CN 102630718B
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- 241000255789 Bombyx mori Species 0.000 title claims abstract description 35
- 235000008429 bread Nutrition 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 6
- 238000000855 fermentation Methods 0.000 claims abstract description 11
- 230000004151 fermentation Effects 0.000 claims abstract description 11
- 238000010009 beating Methods 0.000 claims abstract description 5
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 235000013339 cereals Nutrition 0.000 claims abstract description 5
- 240000004713 Pisum sativum Species 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 8
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 7
- 238000012216 screening Methods 0.000 claims description 7
- 235000013312 flour Nutrition 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
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- HUWSZNZAROKDRZ-RRLWZMAJSA-N (3r,4r)-3-azaniumyl-5-[[(2s,3r)-1-[(2s)-2,3-dicarboxypyrrolidin-1-yl]-3-methyl-1-oxopentan-2-yl]amino]-5-oxo-4-sulfanylpentane-1-sulfonate Chemical compound OS(=O)(=O)CC[C@@H](N)[C@@H](S)C(=O)N[C@@H]([C@H](C)CC)C(=O)N1CCC(C(O)=O)[C@H]1C(O)=O HUWSZNZAROKDRZ-RRLWZMAJSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OQMZNAMGEHIHNN-UHFFFAOYSA-N 7-Dehydrostigmasterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CC(CC)C(C)C)CCC33)C)C3=CC=C21 OQMZNAMGEHIHNN-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- DNVPQKQSNYMLRS-NXVQYWJNSA-N Ergosterol Natural products CC(C)[C@@H](C)C=C[C@H](C)[C@H]1CC[C@H]2C3=CC=C4C[C@@H](O)CC[C@]4(C)[C@@H]3CC[C@]12C DNVPQKQSNYMLRS-NXVQYWJNSA-N 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 240000007930 Oxalis acetosella Species 0.000 description 1
- 235000008098 Oxalis acetosella Nutrition 0.000 description 1
- 235000010240 Paullinia pinnata Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000016816 Pisum sativum subsp sativum Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000382353 Pupa Species 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
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- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
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- 239000002253 acid Substances 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
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- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000003833 cell viability Effects 0.000 description 1
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- 229910052802 copper Inorganic materials 0.000 description 1
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- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- DNVPQKQSNYMLRS-SOWFXMKYSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H](CC[C@]3([C@H]([C@H](C)/C=C/[C@@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-SOWFXMKYSA-N 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
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- 235000021374 legumes Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 230000004089 microcirculation Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
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- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
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- -1 receive Chemical compound 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
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- 238000003756 stirring Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
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- 235000019155 vitamin A Nutrition 0.000 description 1
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- 235000010374 vitamin B1 Nutrition 0.000 description 1
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- 235000019164 vitamin B2 Nutrition 0.000 description 1
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- 235000019166 vitamin D Nutrition 0.000 description 1
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- 235000019165 vitamin E Nutrition 0.000 description 1
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- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of preparation method of silkworm chrysalis multidimensional bread, utilize in the high-quality insect protein contained by silkworm chrysalis and fresh and tender pea grain to enrich vitamin assembly, through techniques such as cleaning, boiling, making beating, batching, fermentation, bakings, produce one to be rich in nutriment there is low sugar, agreeable to the taste silk floss is soft, the multivitamin nutrient health care bread that delicate fragrance look green.
Description
Technical field
The invention belongs to technical field of agricultural product process, relate in particular to a kind of silkworm chrysalis makes health care bread method through batching.
Background technology
Containing abundant vitamin A, E, B1, B2, D and ergosterol etc. in silkworm chrysalis, protein content is also more than 50%, and wherein the amino acid content of needed by human is very high and complete, is a kind of insect protein of high-quality.Be applicable to very much the needs of human body.In silkworm chrysalis also containing potassium, receive, calcium, magnesium, iron, copper, manganese, zinc, phosphorus, selenium and other trace elements and carrotene, abundant unrighted acid etc., be also that human body is indispensable.It, to promotion infant growth, improves blood of human body microcirculation; Strengthen cell viability, strengthen memory and thinking ability, the physiological function maintaining human normal has its very important effect.In " the new resource for food list as bread and cheese management " of health ministry approval, silkworm chrysalis is unique a kind of insects food.Halogen silkworm chrysalis of just having cooked among the people, stir-fry silkworm chrysalis, fried silkworm chrysalis etc. since history.The fruit of legume pea is that China is among the people normal to make the raw material of cake, beans filling, bean vermicelli, noodles and local delicacies, and its tender beans is typically used as vegetables, makes can, is also the vegetables of people's eating.In pea, carbohydrate, multivitamin and dietary fiber content are also very abundant, have the logical breast of beneficial gas, subdhing swelling and detoxicating, antidiarrheal dysentery, promote human body intestinal peristalsis, the effects such as moist skin.Get its two kinds of thin dishes to make its mixing manufacture sell people to decide the bread of food, not only enrichment nutrition is also delicious tasty and refreshing, domesticly at present have not been reported and launch.
Summary of the invention
The object of the invention is to make full use of silkworm chrysalis and be rich in high-end nutrition to human body, produce one and have low sugar, be rich in protein, string, multivitamin, agreeable to the taste silk floss is soft, the suitable to people of all ages health-care nutritive bread that delicate fragrance look green.
Be to be achieved in that for the present invention
A preparation method for silkworm chrysalis multidimensional bread, is characterized in that: adopt following steps:
A. pretreatment of raw material: the silkworm of artificial feeding or squeezing silkworm are passed through dry by steaming the silkworm chrysalis after cocoon, filature, then gets the tender beans obtained after pea shells, rinse rear draining dress basket well with clear water respectively;
B. boiling, making beating: tender to cleaned silkworm chrysalis and pea fresh grain is sent into respectively to mix by silkworm chrysalis and pea 1:4-6 weight ratio again after steaming tray steam cooks and send into beater size degradation and become rotten shape material;
C. sieve: rotten shape material is added respectively raw material and weigh 1-1.5 clear water doubly, remove puparium and crude fibre with 80 orders song sieves or slurry slag separator screening;
D. prepare burden: get the silkworm chrysalis after screening and fresh pea compound 30-35 weight portion, corn flour 15-20 weight portion, wheat flour 45-50 weight portion, STEVIA REBAUDIANA extract 0.15-0.2 weight portion, dry ferment 0.5-0.8 weight portion, water 8-10 weight portion;
E. adjust powder fermentation: first batching mixed in proportion and also fully mix well, temperature be 27-30 ° of C, humidity is by dough fermentation 2-2.5 hour within the scope of 75-85%;
F. shaping, baking: dough fermentation terminates, put into proofing box and proof 1.5-2 hour, when dough body long-pending than increase to before proofing about twice time can split by required form shaping, formation bread mass; Bread mass is put into baking oven baking and go out finished product.
In manufacturing process, taste that also can be different according to people, adds different auxiliary materials, and adjustment sugariness, salt amount, make the silkworm chrysalis bread with multiple mouthfeel, fragrance.
The present invention makes full use of silkworm chrysalis and is rich in high-end nutrition to human body, and for a long time only for doing vegetables, technique is provided to the bread making staple food or non-staple food, there is provided a kind of adapted pea tender beans, by techniques such as cleaning, boiling, making beating, screening, batching, fermentation, bakings, producing one has low sugar, is rich in protein, string, multivitamin, agreeable to the taste silk floss is soft, the suitable to people of all ages health-care nutritive bread that delicate fragrance look green.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described:
Embodiment, a kind of preparation method of silkworm chrysalis multidimensional bread, adopts following steps:
1. raw material Bian collection and pretreatment: choose the silkworm of the artificial feeding of reeling mill or market sale or squeeze silkworm by steaming the high-quality silkworm chrysalis after cocoon, filature, by heated-air drying, removing irreducible water; The tender beans that the green pea getting results in good time again obtains after shelling, rinses rear draining well with clear water respectively;
2. boiling, making beating: cleaned silkworm chrysalis and the tender fresh grain of pea are sent into steaming tray steam respectively and cooks rear airing, then take and cook silkworm chrysalis 7 kilograms, the tender fresh grain 35 kilograms of pea, pour mixer into and fully mix the rotten shape compound of rear feeding beater size degradation pupa beans;
3. sieve: rotten shape material is added 42 kilograms of clear water, remove puparium and skin of beancurd with 80 order song sieves or slurry slag separator screening;
4. prepare burden: get the silkworm chrysalis after screening and fresh pea compound 40 kilograms, corn flour 15 kilograms, wheat flour 45 kilograms, STEVIA REBAUDIANA extract 0.15-0.2 weight portion, dry ferment 0.5-0.8 weight portion, 8 kilograms, water;
5. adjust powder fermentation: first batching mixed in proportion, send into dough mixing machine and fully material is mixed well in stirring, then send into fermenting cellar, temperature be 28-30 ° of C, humidity is by dough fermentation 2 hours within the scope of 80-85%;
6. shaping: dough fermentation terminates, puts into proofing box and proofs 1.5 hours, increases to about twice, can split shaping, form bread mass when section is evenly distributed with cellular during incision by required form when dough body is long-pending before proofing;
7. baking: bread mass is put into bread toaster routinely bread go out finished product by low temperature to the baking of high-temperature baking method.
Above embodiment is only be described the preferred embodiment of the present invention, not enters scope of the present invention
Row limits, and under not departing from the present invention and designing the prerequisite of spirit, the common engineers and technicians in this area are to technical side of the present invention
The various distortion that case is made and improvement, all should fall in protection domain that claims of the present invention determine.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a preparation method for silkworm chrysalis multidimensional bread, is characterized in that: adopt following steps:
A. pretreatment of raw material: the silkworm of artificial feeding or squeezing silkworm are passed through dry by steaming the silkworm chrysalis after cocoon, filature, then gets the tender beans obtained after pea shells, rinse rear draining dress basket well with clear water respectively;
B. boiling, making beating: tender to cleaned silkworm chrysalis and pea fresh grain is sent into respectively to mix by silkworm chrysalis and pea 1:4-6 weight ratio again after steaming tray steam cooks and send into beater size degradation and become rotten shape material;
C. sieve: rotten shape material is added respectively raw material and weigh 1-1.5 clear water doubly, remove puparium and crude fibre with 80 orders song sieves or slurry slag separator screening;
D. prepare burden: get the silkworm chrysalis after screening and fresh pea compound 30-35 weight portion, corn flour 15-20 weight portion, wheat flour 45-50 weight portion, STEVIA REBAUDIANA extract 0.15-0.2 weight portion, dry ferment 0.5-0.8 weight portion, water 8-10 weight portion;
E. adjust powder fermentation: first batching mixed in proportion and also fully mix well, temperature be 27-30 ° of C, humidity is by dough fermentation 2-2.5 hour within the scope of 75-85%;
F. shaping, baking: dough fermentation terminates, put into proofing box and proof 1.5-2 hour, when dough body long-pending than increase to before proofing about twice time can split by required form shaping, formation bread mass; Bread mass is put into baking oven baking and go out finished product.
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| CN201210155695.1A CN102630718B (en) | 2012-05-19 | 2012-05-19 | A kind of preparation method of silkworm chrysalis multidimensional bread |
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| CN201210155695.1A CN102630718B (en) | 2012-05-19 | 2012-05-19 | A kind of preparation method of silkworm chrysalis multidimensional bread |
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| CN102630718B true CN102630718B (en) | 2016-03-23 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102805133B (en) * | 2012-08-18 | 2013-07-24 | 汪永辉 | Manufacturing method of peach bread |
| CN105994535A (en) * | 2016-08-02 | 2016-10-12 | 桐城市兴新食品有限公司 | Multi-flavor silkworm chrysalis cake and making method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1297687A (en) * | 2000-01-31 | 2001-06-06 | 刘全全 | Nutritious black bread and its production process |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1297687A (en) * | 2000-01-31 | 2001-06-06 | 刘全全 | Nutritious black bread and its production process |
Non-Patent Citations (3)
| Title |
|---|
| 使用豌豆粉可减少面包的合面时间和增加发酵芳香;魏庆;《食品科学》;19801231(第4期);47 * |
| 蚕蛹南瓜粉面包的研制;罗富英等;《食品工业科技》;20091231;第30卷(第8期);229-230 * |
| 蚕蛹面包的制作;朱珠;《中国食物与营养》;20031231(第4期);42-43 * |
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| CN102630718A (en) | 2012-08-15 |
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