CN103039561A - Purple sweet potato bread processing method - Google Patents
Purple sweet potato bread processing method Download PDFInfo
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- CN103039561A CN103039561A CN2012105898905A CN201210589890A CN103039561A CN 103039561 A CN103039561 A CN 103039561A CN 2012105898905 A CN2012105898905 A CN 2012105898905A CN 201210589890 A CN201210589890 A CN 201210589890A CN 103039561 A CN103039561 A CN 103039561A
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Abstract
The invention discloses a purple sweet potato bread processing method. Bread produced by the processing method including the steps of mixing of purple sweet potatoes serving as bread processing raw materials with flour, water addition, fermentation, auxiliary material addition, secondary fermentation, blanking, baking, cooling, packaging and inspection is fragrant, sweet, tasty and chewy. Since the purple sweet potatoes are rich in nutritional ingredients of selenium, anthocyanin and the like, the purple sweet potato bread plays a role in prevention and treatment of various diseases, and has the advantages of capabilities of strengthening the organic immunity, eliminating in-vivo radicals, protecting liver and promoting digestion, anti-oxidation, anti-mutation and the like.
Description
Technical field
The present invention relates to a kind of processing method of bread, especially relate to a kind of processing method of purple sweet potato bread.
Background technology
Purple sweet potato except the nutritional labeling with common potato class, also contains the multiple human body beneficial elements, particularly selenium element such as abundant zinc, calcium, magnesium, selenium, is called life kindling material and anticancer king by world medical circle.Long-term edible purple sweet potato has the body immunity of raising, anti-cancer and cancer-preventing, softening blood vessel, hypotensive, reducing blood lipid, replenishes the calcium, the health-care effects such as body-building, beauty treatment.
Along with the continuous reinforcement of consumer to the health diet idea, more and more nutrition food materials and nutraceutical appear on the market.At present, purple sweet potato is used to process leisure food more or processes full powder or extract pigment or eat raw etc., but still can not meet the need of market, and therefore, the purple sweet potato bread with nutritive effect has more widely market prospects.
Summary of the invention
Technical problem to be solved by this invention is take purple sweet potato as raw material, mix by after the operations such as everfermentation, baking with tailored flour for bread, the bread that processes have softening blood vessel, hypotensive, promote the health-care effects such as digestion, health-care face-beautifying.
The present invention solves the technical scheme that its technical problem takes: a kind of processing method of purple sweet potato bread, carry out as follows:
A, pretreatment of raw material: select fresh purple sweet potato powder or mashed purple sweet potato and mix by a certain percentage with tailored flour for bread, stir, be made into mixed powder;
B, Jia Shui: being 5.2～5.6 water with ph joins in the mixed powder in the ratio of the 20-30% of mixed powder weight, and adds an amount of yeast, stirs, and is made into dough;
C, fermentation process: dough is carried out fermentation process, and temperature is controlled to be 25-28 ℃, and relative humidity is 65-70%, and the time is 3-4h;
D, add auxiliary material: add auxiliary and condiment and nutrition accessory in the dough after the fermentation;
E, secondary fermentation: with the dough secondary fermentation behind the interpolation auxiliary material, 30-50 ℃ of temperature control, relative humidity is 50-70%, fermentation time is 1-2h;
F, cut base: the dough behind the secondary fermentation is done stripping and slicing processes, the heavy X gram of face piece, each bread weight be not less than or be higher than predetermined weight ± 3%;
G, baking: the face piece is positioned in the drip pan, and baking temperature is 220-230 ℃, and the time is 30-40min;
H, cooling: the bread after will toasting adopts the method cooling of vacuum cooled;
I, packing, finished product is made in check.
As preferably, certain proportion is following component in steps A, and purple sweet potato powder or mashed purple sweet potato are the 20-30 weight portion, and tailored flour for bread is the 70-80 weight portion.
Add auxiliary and condiment and nutrition accessory among the described step D, described auxiliary and condiment is the auxiliary materials such as granulated sugar, salt, milk powder, grease, and described nutrition accessory is processed by one or both or three kinds of marine product or medicine-food two-purpose food materials or fruit.
Compared to prior art; adopt step of the present invention; the bread of producing is fragrant and sweet good to eat; high resilience; be rich in the nutritional labelings such as abundant selenium element and anthocyanidin because of purple sweet potato; therefore, purple sweet potato bread has preventive and therapeutic action to multiplex disease, also has simultaneously the effects such as the immunity of organisms of enhancing, removing interior free yl, anti-oxidant, anti-sudden change, protection liver, promotion digestion.
The specific embodiment
Embodiment 1:A, pretreatment of raw material: select fresh purple sweet potato powder or mashed purple sweet potato 2.5kg, tailored flour for bread 7.5kg mixes, and stirs, and is made into mixed powder;
B, Jia Shui: be that 5.3 water joins in the mixed powder with the ph of 2.5kg, and add the yeast of 0.15kg, stir, be made into dough;
C, fermentation process: dough is carried out fermentation process, and temperature is controlled to be 26 ℃, and relative humidity is 67%, and the time is 3h;
D, add auxiliary material: add the auxiliary and condiment such as 90g salt, sugared 600g, oily 520g, cream 900g and 1kg in the dough after the fermentation by the nutrition accessory of the food materials processing of medicine-food two-purpose;
E, secondary fermentation: with the dough secondary fermentation behind the interpolation auxiliary material, 40 ℃ of temperature controls, relative humidity is 60%, fermentation time is 1h;
F, cut base: the dough behind the secondary fermentation is done cut base and process, the face piece weighs 20 grams, and each bread weight error is no more than ± and 2%;
G, baking: the face piece is positioned in the drip pan, and baking temperature is 225 ℃, and the time is 35min;
H, cooling: the bread after will toasting adopts the method cooling of vacuum cooled;
I, packing, finished product is made in check.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (1)
1. the processing method of a purple sweet potato bread is characterized in that: adopt following steps:
A, pretreatment of raw material: select fresh purple sweet potato powder or mashed purple sweet potato and mix by a certain percentage with tailored flour for bread, stir, be made into mixed powder;
B, Jia Shui: being 5.2～5.6 water with ph joins in the mixed powder in the ratio of the 20-30% of mixed powder weight, and adds an amount of yeast, stirs, and is made into dough;
C, fermentation process: dough is carried out fermentation process, and temperature is controlled to be 25-28 ℃, and relative humidity is 65-70%, and the time is 3-4h;
D, add auxiliary material: add auxiliary and condiment and nutrition accessory in the dough after the fermentation;
E, secondary fermentation: with the dough secondary fermentation behind the interpolation auxiliary material, 30-50 ℃ of temperature control, relative humidity is 50-70%, fermentation time is 1-2h;
F, cut base: the dough behind the secondary fermentation is done stripping and slicing processes, the heavy X gram of face piece, each bread weight be not less than or be higher than predetermined weight ± 3%;
G, baking: the face piece is positioned in the drip pan, and baking temperature is 220-230 ℃, and the time is 30-40min;
H, cooling: the bread after will toasting adopts the method cooling of vacuum cooled;
I, packing, finished product is made in check.
Certain proportion in the described steps A is: purple sweet potato powder or mashed purple sweet potato are the 20-30 weight portion, and tailored flour for bread is the 70-80 weight portion; Add auxiliary and condiment and nutrition accessory among the described step D, described auxiliary and condiment is the auxiliary materials such as granulated sugar, salt, milk powder, grease, and described nutrition accessory is processed by one or both or three kinds of marine product or medicine-food two-purpose food materials or fruit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105898905A CN103039561A (en) | 2012-12-14 | 2012-12-14 | Purple sweet potato bread processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105898905A CN103039561A (en) | 2012-12-14 | 2012-12-14 | Purple sweet potato bread processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103039561A true CN103039561A (en) | 2013-04-17 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2012105898905A Pending CN103039561A (en) | 2012-12-14 | 2012-12-14 | Purple sweet potato bread processing method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103875756A (en) * | 2014-03-06 | 2014-06-25 | 天津科技大学 | Flavor-special chewy crisp bread and making method thereof |
| CN104430737A (en) * | 2014-11-23 | 2015-03-25 | 华中农业大学 | Fermented potato cakes and production method thereof |
| CN107173417A (en) * | 2017-04-14 | 2017-09-19 | 安徽金鹰农业科技有限公司 | A kind of preparation method of anti-oxidant blueberry bread |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1919010A (en) * | 2006-09-04 | 2007-02-28 | 张航 | Fat-reducing bread |
| CN101878792A (en) * | 2010-06-21 | 2010-11-10 | 柴华 | Manufacture method of sweet potato health care bread |
| CN102771535A (en) * | 2012-07-25 | 2012-11-14 | 林振雄 | Bread and making method thereof |
| CN103098839A (en) * | 2012-12-11 | 2013-05-15 | 王志良 | Preparation method of vegetable bread |
-
2012
- 2012-12-14 CN CN2012105898905A patent/CN103039561A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1919010A (en) * | 2006-09-04 | 2007-02-28 | 张航 | Fat-reducing bread |
| CN101878792A (en) * | 2010-06-21 | 2010-11-10 | 柴华 | Manufacture method of sweet potato health care bread |
| CN102771535A (en) * | 2012-07-25 | 2012-11-14 | 林振雄 | Bread and making method thereof |
| CN103098839A (en) * | 2012-12-11 | 2013-05-15 | 王志良 | Preparation method of vegetable bread |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103875756A (en) * | 2014-03-06 | 2014-06-25 | 天津科技大学 | Flavor-special chewy crisp bread and making method thereof |
| CN103875756B (en) * | 2014-03-06 | 2016-03-30 | 天津科技大学 | The crisp Chewy bread of a kind of local flavor is crisp and preparation method thereof |
| CN104430737A (en) * | 2014-11-23 | 2015-03-25 | 华中农业大学 | Fermented potato cakes and production method thereof |
| CN107173417A (en) * | 2017-04-14 | 2017-09-19 | 安徽金鹰农业科技有限公司 | A kind of preparation method of anti-oxidant blueberry bread |
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Application publication date: 20130417 |