CN102940005A - Preparation method of bread containing olive extract - Google Patents

Abstract

The invention relates to a preparation method of bread, in particular to a preparation method of bread containing olive extract, belonging to the field of foods. The bread comprises the following raw materials: olive extract, honeysuckle, wild chrysanthemum, dried orange peel, flour, egg, plant oil, honey, yeast powder and butter, wherein the olive extract is added into the bread, and the olive is subjected to micro fermentation to produce extremely great nutrition ingredients, so that the bread has nutritional ingredients of the olive; the honeysuckle and the wild chrysanthemum are also added, so that the bread has the effects of clearing way heat and reducing internal heat, has rich nutrition and is of great benefit to human bodies after being eaten for a long time; and the olive is subjected to micro fermentation, so that not only the astringency of the olive itself can be removed, but also the bread has all the nutrition of the olive and is easy to absorb.

Description

A kind of preparation method who contains the bread of Fructus Canrii Albi extract

 

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 Fructus Canrii Albi extract, 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 olive 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 Fructus Canrii Albi extract bread.

To achieve these goals, the technical solution adopted in the present invention is a kind of preparation method who contains Fructus Canrii Albi extract bread, and its raw material is: Fructus Canrii Albi extract, honeysuckle, mother chrysanthemum, dried orange peel, flour, egg, vegetable oil, honey, dusty yeast and cream; Its procedure of processing is as follows:

The first step: olive is removed seed, put into boiling water, blanching temperature is 85 ~ 95 ℃, 3 ~ 4 minutes time, and the activity of inactive enzyme, and can remove the astringent taste of olive itself;

Second step: send into disintegrating machine after olive, honeysuckle and the mother chrysanthemum of blanching 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 25 ℃, fermented 4 ~ 5 hours;

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: it is in 55 ~ 65 ℃ the water 45 ~ 55 minutes that dried orange peel is immersed in temperature, and water temperature is cooled to 20 ~ 25 ℃, soaks 1 ~ 2 day; Filter to get filtrate

The 7th step: the solution in the 5th step is mixed with the filtrate in the 6th step and abundant the stirring;

The 8th step: flour and the mixed liquor in the Seventh Five-Year Plan step are stirred, make dough/pasta, in whipping process, add vegetable oil and cream;

The 9th step: add yeast juice in the dough that makes to step the eight step, in the process of fermentation, ferment than egg by above-mentioned; To add under 20 ~ 30 ℃ of conditions, leaving standstill 1 ~ 2 hour of yeast juice, leave standstill 3 ~ 5 hours moving under 30 ~ 35 ℃ of conditions;

The tenth step: the flour that ferments is modulated into bread green compact;

The 11 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 ℃ of low-temperature bakes 10 ~ 15 minutes, 280 ~ 290 ℃ of bakings 5 ~ 10 minutes, temperature is reduced to 150 ~ 160 ℃, low-temperature bake 10 minutes is baked to maturation at 200 ℃ at last.

The invention has the advantages that: add Fructus Canrii Albi extract in bread, olive produces very large nutritional cost, so that bread had both had the nutritional labeling of olive through little fermentation; Added again honeysuckle and mother chrysanthemum, made it have the effect of clearing heat and removing internal heat, it is nutritious, long-term drinking has very large benefit to human body, and olive is carried out little fermentation, not only can remove the astringent taste of olive itself, make simultaneously bread have whole nutrition of olive, be easy to absorb.。

The specific embodiment

A kind of preparation method who contains Fructus Canrii Albi extract bread, its raw material is: Fructus Canrii Albi extract, honeysuckle, mother chrysanthemum, dried orange peel, flour, egg, vegetable oil, honey, dusty yeast and cream; Its procedure of processing is as follows:

The first step: olive is removed seed, put into boiling water, blanching temperature is 85 ~ 95 ℃, 3 ~ 4 minutes time, and the activity of inactive enzyme, and can remove the astringent taste of olive itself;

Second step: send into disintegrating machine after olive, honeysuckle and the mother chrysanthemum of blanching 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 25 ℃, fermented 4 ~ 5 hours;

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: it is in 55 ~ 65 ℃ the water 45 ~ 55 minutes that dried orange peel is immersed in temperature, and water temperature is cooled to 20 ~ 25 ℃, soaks 1 ~ 2 day; Filter to get filtrate

The 7th step: the solution in the 5th step is mixed with the filtrate in the 6th step and abundant the stirring;

The 8th step: flour and the mixed liquor in the Seventh Five-Year Plan step are stirred, make dough/pasta, in whipping process, add vegetable oil and cream;

The 9th step: add yeast juice in the dough that makes to step the eight step, in the process of fermentation, ferment than egg by above-mentioned; To add under 20 ~ 30 ℃ of conditions, leaving standstill 1 ~ 2 hour of yeast juice, leave standstill 3 ~ 5 hours moving under 30 ~ 35 ℃ of conditions;

The tenth step: the flour that ferments is modulated into bread green compact;

The 11 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 ℃ of low-temperature bakes 10 ~ 15 minutes, 280 ~ 290 ℃ of bakings 5 ~ 10 minutes, temperature is reduced to 150 ~ 160 ℃, low-temperature bake 10 minutes is baked to maturation at 200 ℃ at last.

Claims (1)

1. preparation method who contains Fructus Canrii Albi extract bread, its raw material is: Fructus Canrii Albi extract, honeysuckle, mother chrysanthemum, dried orange peel, flour, egg, vegetable oil, honey, dusty yeast and cream; Its procedure of processing is as follows:

The first step: olive is removed seed, put into boiling water, blanching temperature is 85 ~ 95 ℃, 3 ~ 4 minutes time, and the activity of inactive enzyme, and can remove the astringent taste of olive itself;

Second step: send into disintegrating machine after olive, honeysuckle and the mother chrysanthemum of blanching 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 25 ℃, fermented 4 ~ 5 hours;

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: it is in 55 ~ 65 ℃ the water 45 ~ 55 minutes that dried orange peel is immersed in temperature, and water temperature is cooled to 20 ~ 25 ℃, soaks 1 ~ 2 day; Filter to get filtrate

The 7th step: the solution in the 5th step is mixed with the filtrate in the 6th step and abundant the stirring;

The 8th step: flour and the mixed liquor in the Seventh Five-Year Plan step are stirred, make dough/pasta, in whipping process, add vegetable oil and cream;

The 9th step: add yeast juice in the dough that makes to step the eight step, in the process of fermentation, ferment than egg by above-mentioned; To add under 20 ~ 30 ℃ of conditions, leaving standstill 1 ~ 2 hour of yeast juice, leave standstill 3 ~ 5 hours moving under 30 ~ 35 ℃ of conditions;

The tenth step: the flour that ferments is modulated into bread green compact;

The 11 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 ℃ of low-temperature bakes 10 ~ 15 minutes, 280 ~ 290 ℃ of bakings 5 ~ 10 minutes, temperature is reduced to 150 ~ 160 ℃, low-temperature bake 10 minutes is baked to maturation at 200 ℃ at last.