CN102907470A - Preparation method of bread including balsam pear extract - Google Patents

Preparation method of bread including balsam pear extract Download PDF

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Publication number
CN102907470A
CN102907470A CN2012104525052A CN201210452505A CN102907470A CN 102907470 A CN102907470 A CN 102907470A CN 2012104525052 A CN2012104525052 A CN 2012104525052A CN 201210452505 A CN201210452505 A CN 201210452505A CN 102907470 A CN102907470 A CN 102907470A
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CN
China
Prior art keywords
bread
balsam pear
degree
temperature
yeast
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.)
Pending
Application number
CN2012104525052A
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Chinese (zh)
Inventor
不公告发明人
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Shenyang Xinda Information Technology Co Ltd
Original Assignee
Shenyang Xinda Information Technology Co Ltd
Priority date (The priority date 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 date listed.)
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Publication date
Application filed by Shenyang Xinda Information Technology Co Ltd filed Critical Shenyang Xinda Information Technology Co Ltd
Priority to CN2012104525052A priority Critical patent/CN102907470A/en
Publication of CN102907470A publication Critical patent/CN102907470A/en
Pending legal-status Critical Current

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Abstract

The invention relates to a preparation method of bread, particularly to a preparation method of bread including balsam pear extract, which belongs to the field of food. The bread has the raw materials as follows: balsam pear extract, rose, flour, egg, vegetable oil, honey, yeast powder and cream. The balsam pear extract added in the bread is micro-fermented to produce great nutrition cost, therefore the bread also has the nutritional components of the balsam pear; and the rose added to the bread enables the bread to have the functions of qi-regulating and health-preserving, have rich nutrition, and be beneficial to human bodies after long-time drinking.

Description

A kind of preparation method who contains the bread of Bitter Melon P.E
 
Technical field
The present invention relates to a kind of preparation method of bread, specifically relate to a kind of preparation method who contains the bread of Bitter Melon P.E, it belongs to field of food.
Background technology
At present, since expanding economy, the raising of people's living standard, and people also improve the requirement of food thereupon.At first being nutritional labeling and the nutritional labeling structure of requirement diet food, secondly is price, look, flavor and shape.And accelerate along with the rhythm of work, life, require diet food fast with convenient, under such situation, bread more and more has been subject to liking of people.
Bread production is that employing flour is that primary raw material adds after a small amount of additive, and fermentation, baking form.Contain the fewer of plant extract in the bread, the bread that particularly contains the balsam pear extraction yet there are no report.
Summary of the invention
Problem in view of prior art exists the objective of the invention is to provide a kind of preparation method who contains Bitter Melon P.E bread.
To achieve these goals, the technical solution adopted in the present invention is a kind of preparation method who contains Bitter Melon P.E bread, and its raw material is: Bitter Melon P.E, rose, flour, egg, vegetable oil, honey, dusty yeast and cream; Its procedure of processing is as follows:
The first step: balsam pear is removed seed, put into boiling water, blanching temperature is 85 ~ 95 ℃, 2 ~ 3 minutes time, and the activity of inactive enzyme, and can remove the bitter taste of balsam pear itself;
Second step: send into disintegrating machine after the balsam pear of blanching and rose taken by weighing by its ratio of quality and the number of copies and carry out fragmentation;
The 3rd step: the mixture of fragmentation is squeezed the juice;
The 4th step: add yeast in the mixing material of obtaining squeezing the juice, keep temperature less than 20 ℃, fermented 3 ~ 6 hours; So yeast is active dry yeast, consumption 0.02 ~ 0.04%;
The 5th step: the filtrate with the 4th mixed solution that goes on foot filters, in filtrate, add honey, in adition process, stir;
The 6th step: flour and the mixed liquor in the 5th step are stirred in proportion, make dough/pasta, in whipping process, add vegetable oil and cream;
The 7th step: add yeast juice in the dough that makes to step the six step, in the process of fermentation, ferment than egg by above-mentioned; To add under 20 ~ 30 degree conditions, leaving standstill 1 ~ 2 hour of yeast juice, leave standstill 2 ~ 3 hours moving under 30 ~ 40 degree conditions;
The 8th step: the flour that ferments is modulated into bread green compact;
The 9th step: the bread green compact that modulates is put into baking oven carry out high-temperature firing, described high-temperature firing process is: 120 ~ 130 degree low-temperature bakes 10 ~ 15 minutes, 280 ~ 290 degree bakings 5 ~ 10 minutes, temperature is reduced to 150 ~ 160 degree, low-temperature bake 10 minutes is baked to maturation at 200 degree at last.
The invention has the advantages that: add Bitter Melon P.E in bread, balsam pear produces very large nutritional cost, so that bread had both had the nutritional labeling of balsam pear through little fermentation; Added again rose, made it have the effect of regulating the flow of vital energy and taking care of health, it is nutritious, and long-term drinking has very large benefit to human body.
The specific embodiment
Embodiment 1
A kind of preparation method who contains Bitter Melon P.E bread, its raw material is: Bitter Melon P.E, rose, flour, egg, vegetable oil, honey, dusty yeast and cream; Its procedure of processing is as follows:
The first step: balsam pear is removed seed, put into boiling water, blanching temperature is 85 ~ 95 ℃, 2 ~ 3 minutes time, and the activity of inactive enzyme, and can remove the bitter taste of balsam pear itself;
Second step: send into disintegrating machine after the balsam pear of blanching and rose taken by weighing by its ratio of quality and the number of copies and carry out fragmentation;
The 3rd step: the mixture of fragmentation is squeezed the juice;
The 4th step: add yeast in the mixing material of obtaining squeezing the juice, keep temperature less than 20 ℃, fermented 3 ~ 6 hours; So yeast is active dry yeast, consumption 0.02 ~ 0.04%;
The 5th step: the filtrate with the 4th mixed solution that goes on foot filters, in filtrate, add honey, in adition process, stir;
The 6th step: flour and the mixed liquor in the 5th step are stirred in proportion, make dough/pasta, in whipping process, add vegetable oil and cream;
The 7th step: add yeast juice in the dough that makes to step the six step, in the process of fermentation, ferment than egg by above-mentioned; To add under 20 ~ 30 degree conditions, leaving standstill 1 ~ 2 hour of yeast juice, leave standstill 2 ~ 3 hours moving under 30 ~ 40 degree conditions;
The 8th step: the flour that ferments is modulated into bread green compact;
The 9th step: the bread green compact that modulates is put into baking oven carry out high-temperature firing, described high-temperature firing process is: 120 ~ 130 degree low-temperature bakes 10 ~ 15 minutes, 280 ~ 290 degree bakings 5 ~ 10 minutes, temperature is reduced to 150 ~ 160 degree, low-temperature bake 10 minutes is baked to maturation at 200 degree at last.

Claims (1)

1. preparation method who contains Bitter Melon P.E bread, its raw material is: Bitter Melon P.E, rose, flour, egg, vegetable oil, honey, dusty yeast and cream; Its procedure of processing is as follows:
The first step: balsam pear is removed seed, put into boiling water, blanching temperature is 85 ~ 95 ℃, 2 ~ 3 minutes time, and the activity of inactive enzyme, and can remove the bitter taste of balsam pear itself;
Second step: send into disintegrating machine after the balsam pear of blanching and rose taken by weighing by its ratio of quality and the number of copies and carry out fragmentation;
The 3rd step: the mixture of fragmentation is squeezed the juice;
The 4th step: add yeast in the mixing material of obtaining squeezing the juice, keep temperature less than 20 ℃, fermented 3 ~ 6 hours; So yeast is active dry yeast, consumption 0.02 ~ 0.04%;
The 5th step: the filtrate with the 4th mixed solution that goes on foot filters, in filtrate, add honey, in adition process, stir;
The 6th step: flour and the mixed liquor in the 5th step are stirred in proportion, make dough/pasta, in whipping process, add vegetable oil and cream;
The 7th step: add yeast juice in the dough that makes to step the six step, in the process of fermentation, ferment than egg by above-mentioned; To add under 20 ~ 30 degree conditions, leaving standstill 1 ~ 2 hour of yeast juice, leave standstill 2 ~ 3 hours moving under 30 ~ 40 degree conditions;
The 8th step: the flour that ferments is modulated into bread green compact;
The 9th step: the bread green compact that modulates is put into baking oven carry out high-temperature firing, described high-temperature firing process is: 120 ~ 130 degree low-temperature bakes 10 ~ 15 minutes, 280 ~ 290 degree bakings 5 ~ 10 minutes, temperature is reduced to 150 ~ 160 degree, low-temperature bake 10 minutes is baked to maturation at 200 degree at last.
CN2012104525052A 2012-11-13 2012-11-13 Preparation method of bread including balsam pear extract Pending CN102907470A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2012104525052A CN102907470A (en) 2012-11-13 2012-11-13 Preparation method of bread including balsam pear extract

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2012104525052A CN102907470A (en) 2012-11-13 2012-11-13 Preparation method of bread including balsam pear extract

Publications (1)

Publication Number Publication Date
CN102907470A true CN102907470A (en) 2013-02-06

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN2012104525052A Pending CN102907470A (en) 2012-11-13 2012-11-13 Preparation method of bread including balsam pear extract

Country Status (1)

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CN (1) CN102907470A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104430704A (en) * 2014-11-21 2015-03-25 广西壮族自治区林业科学研究院 Lithocarpus polysachyus rehd medlar health care bread and making method thereof
CN104642448A (en) * 2014-06-12 2015-05-27 卢想琼 Bread making method
CN106720035A (en) * 2016-12-26 2017-05-31 蒋金刚 A kind of Rose Essentielle tomato pumpkin bread

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104642448A (en) * 2014-06-12 2015-05-27 卢想琼 Bread making method
CN104430704A (en) * 2014-11-21 2015-03-25 广西壮族自治区林业科学研究院 Lithocarpus polysachyus rehd medlar health care bread and making method thereof
CN106720035A (en) * 2016-12-26 2017-05-31 蒋金刚 A kind of Rose Essentielle tomato pumpkin bread

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Application publication date: 20130206