CN102940007A - Preparation method of bread containing pawpaw extract - Google Patents

Abstract

The invention relates to a preparation method of bread, in particular to a preparation method of bread containing pawpaw extract, belonging to the field of foods. The bread comprises the following raw materials: pawpaw extract, pseudo-ginseng, dried orange peel, mint, soybean meal, flour, egg, plant oil, honey, yeast powder and butter, wherein the pawpaw extract is added into the bread, and the pawpaw is subjected to micro fermentation to produce extremely great nutrition ingredients, so that the bread has nutritional ingredients of the pawpaw; the dried orange peel and the pseudo-ginseng are also added, so that the bread has the effects of regulating vital energy and maintaining body, has rich nutrition and is of great benefit to human bodies after being eaten for a long time; and the pawpaw is treated by using a micro fermentation method, so that not only the astringency of the pawpaw itself can be removed, but also the bread keeps the nutrition of the pawpaw to have the most original nutrition of the pawpaw.

Description

A kind of preparation method who contains the bread of papaya extractives

 

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 papaya extractives, 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 pawpaw 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 papaya extractives bread.

To achieve these goals, the technical solution adopted in the present invention is a kind of preparation method who contains papaya extractives bread, and its raw material is: papaya extractives, pseudo-ginseng, dried orange peel, peppermint, soy meal, flour, egg, vegetable oil, honey, dusty yeast and cream; Its procedure of processing is as follows:

The first step: pawpaw is gone seed, peeling, put into boiling water, blanching temperature is 90 ~ 95 ℃, 3 ~ 5 minutes time, and the activity of inactive enzyme, and can remove the astringent taste of pawpaw itself;

Second step: send into disintegrating machine after the pawpaw of blanching taken by weighing by its ratio of quality and the number of copies and carry out fragmentation;

The 3rd step: the pawpaw of fragmentation is squeezed the juice;

The 4th step: add yeast in the pawpaw of obtaining squeezing the juice, keep temperature less than 20 ℃, fermented 4 ~ 5 hours; So yeast is active dry yeast, consumption 0.02 ~ 0.04%;

The 5th step: the filtrate with the 4th solution filter that goes on foot, in filtrate, add honey, in adition process, stir;

The 6th step: it is in 50 ~ 60 ℃ the water 30 ~ 60 minutes that dried orange peel, pseudo-ginseng and peppermint are immersed in temperature, and water temperature is cooled to 20 ~ 30 ℃, soaks 2 ~ 3 days; 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 is mixed according to 1:1 with soy meal, stir;

The 9th step: mixture and the mixed liquor in the Seventh Five-Year Plan step in the 8th step are stirred by 3:1, make dough/pasta, in whipping process, add vegetable oil and cream;

The tenth step: add yeast juice in the dough that makes to step the nine 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 11 step: the flour that ferments is modulated into bread green compact;

The 12 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 papaya extractives in bread, pawpaw produces very large nutritional cost, so that bread had both had the nutritional labeling of pawpaw through little fermentation; Dried orange peel and pseudo-ginseng have been added again, make it have the effect of regulating the flow of vital energy and taking care of health, it is nutritious, long-term drinking has very large benefit to human body, and pawpaw adopts the method for little fermentation to process, not only go out the astringent taste of pawpaw itself, kept simultaneously the nutrition of pawpaw, so that bread has the most original nutrition of pawpaw.

The specific embodiment

A kind of preparation method who contains papaya extractives bread, its raw material is: papaya extractives, pseudo-ginseng, dried orange peel, peppermint, soy meal, flour, egg, vegetable oil, honey, dusty yeast and cream; Its procedure of processing is as follows:

The first step: pawpaw is gone seed, peeling, put into boiling water, blanching temperature is 90 ~ 95 ℃, 3 ~ 5 minutes time, and the activity of inactive enzyme, and can remove the astringent taste of pawpaw itself;

Second step: send into disintegrating machine after the pawpaw of blanching taken by weighing by its ratio of quality and the number of copies and carry out fragmentation;

The 3rd step: the pawpaw of fragmentation is squeezed the juice;

The 4th step: add yeast in the pawpaw of obtaining squeezing the juice, keep temperature less than 20 ℃, fermented 4 ~ 5 hours; So yeast is active dry yeast, consumption 0.02 ~ 0.04%;

The 5th step: the filtrate with the 4th solution filter that goes on foot, in filtrate, add honey, in adition process, stir;

The 6th step: it is in 50 ~ 60 ℃ the water 30 ~ 60 minutes that dried orange peel, pseudo-ginseng and peppermint are immersed in temperature, and water temperature is cooled to 20 ~ 30 ℃, soaks 2 ~ 3 days; 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 is mixed according to 1:1 with soy meal, stir;

The 9th step: mixture and the mixed liquor in the Seventh Five-Year Plan step in the 8th step are stirred by 3:1, make dough/pasta, in whipping process, add vegetable oil and cream;

The tenth step: add yeast juice in the dough that makes to step the nine 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 11 step: the flour that ferments is modulated into bread green compact;

The 12 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 papaya extractives bread, its raw material is: papaya extractives, pseudo-ginseng, dried orange peel, peppermint, soy meal, flour, egg, vegetable oil, honey, dusty yeast and cream; Its procedure of processing is as follows:

The first step: pawpaw is gone seed, peeling, put into boiling water, blanching temperature is 90 ~ 95 ℃, 3 ~ 5 minutes time, and the activity of inactive enzyme, and can remove the astringent taste of pawpaw itself;

Second step: send into disintegrating machine after the pawpaw of blanching taken by weighing by its ratio of quality and the number of copies and carry out fragmentation;

The 3rd step: the pawpaw of fragmentation is squeezed the juice;

The 4th step: add yeast in the pawpaw of obtaining squeezing the juice, keep temperature less than 20 ℃, fermented 4 ~ 5 hours; So yeast is active dry yeast, consumption 0.02 ~ 0.04%;

The 5th step: the filtrate with the 4th solution filter that goes on foot, in filtrate, add honey, in adition process, stir;

The 6th step: it is in 50 ~ 60 ℃ the water 30 ~ 60 minutes that dried orange peel, pseudo-ginseng and peppermint are immersed in temperature, and water temperature is cooled to 20 ~ 30 ℃, soaks 2 ~ 3 days; 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 is mixed according to 1:1 with soy meal, stir;

The 9th step: mixture and the mixed liquor in the Seventh Five-Year Plan step in the 8th step are stirred by 3:1, make dough/pasta, in whipping process, add vegetable oil and cream;

The tenth step: add yeast juice in the dough that makes to step the nine 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 11 step: the flour that ferments is modulated into bread green compact;

The 12 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.