CN102715213A

CN102715213A - Ginseng bread and making method thereof

Info

Publication number: CN102715213A
Application number: CN2012102058008A
Authority: CN
Inventors: 刘静波; 刘迪
Original assignee: Jilin University
Current assignee: Jilin University
Priority date: 2012-06-21
Filing date: 2012-06-21
Publication date: 2012-10-10

Abstract

The invention provides ginseng bread and a making method thereof. The ginseng bread is made from high gluten flour, ginseng, fine white sugar, yeast, salt, whole egg liquid, milk powder, butter, bread improver, water and the like. The making method of the ginseng bread includes: mixing well the materials for primary fermenting, fermenting for 1-2 hours, adding the materials for secondary fermenting, mixing for 20-40 minutes, fermenting for 1-2 hours, fermenting for the third time for 20-50 minutes after cutting and shaping, coating the surface with the egg liquid, and baking, cooling and finishing to obtain the ginseng bread. The ginseng bread allows the ginseng to be 'medicinal land edible', eating ways of the ginseng are enriched, functional characteristics of the bread are enhanced, nutrient requirements of consumers are met, and the ginseng bread is applicable to industrial production.

Description

A kind of genseng bread and preparation method thereof

Technical field

The invention belongs to a kind of food processing technology and prescription field, relate to a kind of genseng bread and preparation method thereof.

Background technology

Panax Araliaceae herbaceos perennial is the traditional rare Chinese medicine of China.The genseng complex chemical composition, biologically active is extensive, have reinforce vital energy, multiple efficacies such as multiple arteries and veins takes off admittedly, reinforce the spleen to benefit the lung, promoting production of body fluid and inducing sedation of the mind and intelligence development.In Shennong's Herbal, genseng is classified as top grade, is the strengthening by means of tonics medicine of using always.The main effect of genseng shows stimulation and the inhibition to central nervous system, to immune adjusting and antitumor action, and to the improvement effect of cardiovascular system, to blood sugar and endocrine regulating action and to the effect of liver function etc.After continuous discovery and trial for many years, prove that genseng has integration of drinking and medicinal herbs property, promptly take certain genseng every day body is had extraordinary help effect, can not produce minus effect again simultaneously.

Bread often adopts sponge dough method or half sponge process on the market, and on this basis, three fermentation methods of this patent employing improve the mouthfeel and the loft of bread.Genseng is added in the bread, realize " integration of drinking and medicinal herbs " saving the complex process that people boil genseng, save time, convenient and delicious had both enriched the edible way of genseng, had strengthened the functional characteristic of bread again, satisfied consumer's nutritional need.

Summary of the invention

The object of the present invention is to provide a kind of genseng bread and processing technology and prescription.It is good to obtain a kind of mouthfeel through this patent method, is of high nutritive value, and has certain functional genseng bread.

The prescription of this genseng bread is (meter by weight): materials ferment for the first time: Strong flour 40-75 part, cotton white sugar 4-10 part, yeast 0.5-2 part, water 30-70 part.Materials ferment for the second time: Strong flour 40-75 part, ginseng pulverate 4-8 part, cotton white sugar 10-30 part, salt 0.5-1.5 part, egg pulp 5-15 part, milk powder 2-10 part, butter 10-30 part, bread improver 0.2-1 part, water 10-40 part.

This genseng breadmaking technology is following:

1. for the first time modulate dough: take by weighing each raw material by above-mentioned prescription, first water dissolves cotton white sugar processes syrup, and Strong flour and yeast are mixed, and egg is broken up subsequent use with egg-whisk, and genseng was pulverized the 160-200 mesh sieve, and to get the ginseng pulverate subsequent use; Syrup is poured in the mixed flour, and the limit bevelling stirs, the modulation dough.

2. fermentation for the first time: it is 30 ℃ that the dough that modulates is put into temperature, and relative humidity is the 1-2h that ferments in 85% the incubator.

3. for the second time modulate dough: Strong flour, ginseng pulverate, milk powder, bread improver are mixed; Water dissolves soft white sugar, salt, and mixes with egg pulp; Mixed powder and fluid mix are joined in the dough that fermentation is accomplished for the first time simultaneously, add butter at last, stir and face 20-40min is smooth up to dough surface, the gluten expansion.

4. fermentation for the second time: it is 35 ℃ that the dough that modulates is put into temperature, and relative humidity is the 1-2h that ferments in 85% the incubator.

5. cut apart shaping: the dough that fermentation is for the second time accomplished takes out, and cuts and be organized into the dough of the about 8cm of diameter.

6. fermentation for the third time: it is 35 ℃ that the dough of putting in order is put into temperature, and relative humidity is the 20-50min that ferments in 85% the incubator.

7. baking: each dough surface brush egg pulp of accomplishing to fermentation for the third time, toast 20-40min under fire in a stove before fuel is added 150-200 ℃, 150-200 ℃ of condition of face fire.

8. cooling packing: naturally cool to room temperature, packing, finished product.

The specific embodiment

Through three specific embodiments this patent is further specified below:

Specific embodiment 1:

Fetch water 30 parts, cotton white sugar are mixed and made into syrup for 4 parts, and 40 parts of Strong flours, yeast are mixed for 1 part, and syrup is poured in the mixed flour; The limit bevelling stirs; The modulation dough, putting into temperature is 30 ℃, relative humidity is to carry out the 1h that ferments the first time in 85% the incubator.Getting 40 parts of Strong flours, 4 parts of ginseng pulverates, 4 parts of milk powder, bread improver mixes for 0.4 part; Getting 10 parts of soft white sugars, 0.5 part of salt, egg pulp mixes for 8 parts; Mixed powder and fluid mix are joined in the dough that fermentation is accomplished for the first time simultaneously, add butter at last and stir 20min for 12 parts.It is 35 ℃ that the dough that modulates is put into temperature, and relative humidity is the 2h that ferments in 85% the incubator.The dough that fermentation is for the second time accomplished takes out, and cuts and be organized into the dough of the about 8cm of diameter, and to put into temperature be 35 ℃, and relative humidity is the 20min that ferments in 85% the incubator.Each dough surface brush egg pulp in that fermentation is for the third time accomplished toasts 40min under 160 ℃ of the fires in a stove before fuel is added, 150 ℃ of conditions of face fire.Naturally cool to room temperature, arrangement obtains genseng bread.

Practical implementation example 2:

Fetch water 50 parts, cotton white sugar are mixed and made into syrup for 6 parts, and 50 parts of Strong flours, yeast are mixed for 1.5 parts, and syrup is poured in the mixed flour; The limit bevelling stirs; The modulation dough, putting into temperature is 30 ℃, relative humidity is to carry out the 1.5h that ferments the first time in 85% the incubator.Getting 50 parts of Strong flours, 6 parts of ginseng pulverates, 6 parts of milk powder, bread improver 0.6 mixes; Getting 20 parts of soft white sugars, 1 part of salt, egg pulp mixes for 10 parts; Mixed powder and fluid mix are joined in the dough that fermentation is accomplished for the first time simultaneously, add butter at last and stir 30min for 20 parts.It is 35 ℃ that the dough that modulates is put into temperature, and relative humidity is the 1.5h that ferments in 85% the incubator.The dough that fermentation is for the second time accomplished takes out, and cuts and be organized into the dough of the about 8cm of diameter, and to put into temperature be 35 ℃, and relative humidity is the 30min that ferments in 85% the incubator.Each dough surface brush egg pulp in that fermentation is for the third time accomplished toasts 30min under 180 ℃ of the fires in a stove before fuel is added, 170 ℃ of conditions of face fire.Naturally cool to room temperature, arrangement obtains genseng bread.

Specific embodiment 3:

Fetch water 70 parts, cotton white sugar are mixed and made into syrup for 10 parts, and 75 parts of Strong flours, yeast are mixed for 1.5 parts, and syrup is poured in the mixed flour; The limit bevelling stirs; The modulation dough, putting into temperature is 30 ℃, relative humidity is to carry out the 2h that ferments the first time in 85% the incubator.Getting 70 parts of Strong flours, 8 parts of ginseng pulverates, 8 parts of milk powder, bread improver mixes for 1 part; Getting 25 parts of soft white sugars, 1.5 parts of salt, egg pulp mixes for 12 parts; Mixed powder and fluid mix are joined in the dough that fermentation is accomplished for the first time simultaneously, add butter at last and stir 40min for 24 parts.It is 35 ℃ that the dough that modulates is put into temperature, and relative humidity is the 1h that ferments in 85% the incubator.The dough that fermentation is for the second time accomplished takes out, and cuts and be organized into the dough of the about 8cm of diameter, and to put into temperature be 35 ℃, and relative humidity is the 40min that ferments in 85% the incubator.Each dough surface brush egg pulp in that fermentation is for the third time accomplished toasts 20min under 190 ℃ of the fires in a stove before fuel is added, 180 ℃ of conditions of face fire.Naturally cool to room temperature, arrangement obtains genseng bread.

Claims

1. a genseng bread is characterized in that comprising raw materials such as Strong flour, ginseng pulverate, cotton white sugar, yeast, salt, egg pulp, milk powder, butter, bread improver, water.

2. according to the said genseng bread of claim 1, it is characterized in that prescription is (meter by weight): materials ferment for the first time: Strong flour 40-75 part, cotton white sugar 4-10 part, yeast 0.5-2 part, water 30-70 part.Materials ferment for the second time: Strong flour 40-75 part, ginseng pulverate 4-8 part, cotton white sugar 10-30 part, salt 0.5-1.5 part, egg pulp 5-15 part, milk powder 2-10 part, butter 10-30 part, bread improver 0.2-1 part, water 10-40 part.

3. according to the said genseng bread of claim 1, it is characterized in that processing technology is:

A. genseng was pulverized the 160-200 mesh sieve and obtained the ginseng pulverate, by the first time fermentating formula take by weighing each raw material, soft white sugar and water are mixed, Strong flour and yeast mix, and syrup is poured in the mixed flour, the limit bevelling stirs, and modulates dough.Putting into temperature is 30 ℃, and relative humidity is to carry out the 1-2h that ferments the first time in 85% the incubator.

B. Strong flour, ginseng pulverate, milk powder, bread improver are mixed; Soft white sugar, salt, egg pulp and water mix; Mixed powder and fluid mix are joined in the dough that fermentation is accomplished for the first time simultaneously, add butter at last, stir and face 20-40min is smooth up to dough surface, the gluten expansion.It is 35 ℃ that the dough that modulates is put into temperature, and relative humidity is to carry out the 1-2h that ferments the second time in 85% the incubator.

C. the dough of fermentation completion for the second time takes out, and cuts and be organized into the dough of the about 8cm of diameter.Putting into temperature is 35 ℃, and relative humidity is the 20-50min that ferments for the third time in 85% the incubator.

D. each dough surface brush egg pulp of accomplishing in fermentation for the third time toasts 20-40min under fire in a stove before fuel is added 150-200 ℃, 150-200 ℃ of condition of face fire.

E. naturally cool to room temperature, arrangement, packing are finished product.