CN103053640A - Tricholoma giganteum bread and making method thereof - Google Patents
Tricholoma giganteum bread and making method thereof Download PDFInfo
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- CN103053640A CN103053640A CN201210593737XA CN201210593737A CN103053640A CN 103053640 A CN103053640 A CN 103053640A CN 201210593737X A CN201210593737X A CN 201210593737XA CN 201210593737 A CN201210593737 A CN 201210593737A CN 103053640 A CN103053640 A CN 103053640A
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Abstract
The invention belongs to the field of food processing production and discloses tricholoma giganteum bread and a making method thereof. The tricholoma giganteum bread is made by the following raw materials: low-gluten flour, tricholoma giganteum powder, cane sugar, water, butter, salt, yeast, dough enchancer. The making method includes: making a part of flour, dough enchancer and yeast into wet dough, fermenting for two hours; mixing surplus flour, tricholoma giganteum powder, salt, cane sugar and butter with the fermented dough, performing secondary fermentation for 1.5 hours; and baking, cooling and packaging. The bread is rich in nutrient and unique in flavor, improves nutritive value, and enlarges application range of tricholoma giganteum.
Description
Technical field
The invention belongs to food processing and make field, particularly a kind of Tricholoma Giganteum Massee bread and preparation method thereof.
Background technology
Bread is a kind ofly to make and heating and the food made of the five cereals abrasive dust.Take the five cereals powder as primary raw material, take yeast, egg, grease, kernel etc. as auxiliary material, add water to be modulated into dough, by fermentation, integer, moulding, bake, bakery product that the process such as cooling processes.
Bread raw materials in the market is take wheat flour as main, and the nutritional labeling major part of wheat is present in the wheat bran, and loss is arranged in process, and nutritional labeling is single.Tricholoma Giganteum Massee mainly take marketing fresh and dried the pin as main, is in the preliminary working stage in addition, and added value of product is low.
Summary of the invention
In order to solve above-mentioned the deficiencies in the prior art part, primary and foremost purpose of the present invention is to provide a kind of Tricholoma Giganteum Massee bread.
Another object of the present invention is to provide the preparation method of above-mentioned Tricholoma Giganteum Massee bread.
Purpose of the present invention realizes by following technical proposals: a kind of Tricholoma Giganteum Massee bread, this bread is prepared by following raw material: Strong flour 80～120g, Tricholoma Giganteum Massee powder 4～6g, sucrose 14.4～21.6g, water 44～66g, butter 16～24g, salt 0.8～1.2g, yeast 1.2～1.8g, flour-dough improver 1.2～1.8g.
More preferably, this bread is prepared by following raw material: Strong flour 100g, Tricholoma Giganteum Massee powder 5g, sucrose 18g, water 55g, butter 20g, salt 1g, yeast 1.5g, flour-dough improver 1.5g.
Described flour-dough improver is for roasting the special A bread improver of taking delight in talking about.
The preparation method of above-mentioned Tricholoma Giganteum Massee bread comprises following operating procedure:
(1) Tricholoma Giganteum Massee is cleaned, be positioned in 40～50 ℃ the baking oven and dry, wear into powder with pulverizer, cross 60～80 mesh sieves, obtain the Tricholoma Giganteum Massee powder;
(2) flour-dough improver and the Strong flour that accounts for gross weight 2/5ths are mixed, cross 60～80 mesh sieves; With yeast with the activation of 25～35 ℃ warm water, add account for gross weight 6 11 water, and becomes wetted surface group, cover wet gauze, 2h ferments; Keeping temperature is 28～35 ℃, relative air humidity 80～90%; Base substrate to be generated is long-pending obviously to be increased, and there is transparent feel on the surface, presses green compact with finger, and finger leaves that rear recess can slowly recover and near original state, show that fermentation is good;
(3) with after remaining Strong flour and the mixing of Tricholoma Giganteum Massee powder, cross 60～80 mesh sieves, in the dough that adding step (2) gained ferments for the first time, add again sucrose, butter, salt and remaining water, kneading evenly, roller is rubbed till, consolidation smooth to dough surface, the good springiness repeatedly, then dough is divided into little dough, round as a ball rear lax 10min carries out the 1.5h that ferments the second time;
(4) baking box is first at 150～180 ℃ of preheating 3～5min, little dough surface after for the second time fermentation is evenly coated skim egg white and syrup with brush, put oven for baking tinfoil to the surface coloring bonnet into, the bake process temperature is controlled at 180～190 ℃, and the time is 10～15min;
(5) be cooled to room temperature after coming out of the stove, packing obtains Tricholoma Giganteum Massee bread.
The present invention has following advantage and beneficial effect with respect to prior art: the present invention has added the Tricholoma Giganteum Massee powder in composition of raw materials, nutritious, and manufacture craft is simple; Tricholoma Giganteum Massee contains abundant crude protein, polysaccharide and cellulose, the effects such as that contained amino acid A wide selection of colours and designs, the polysaccharide component in the dried mushroom have is antitumor, antibacterial, reducing blood lipid, abundant cellulose can prevent and treat coronary heart disease, hypotensive, regulate blood glucose balance.Dried mushroom powder aromatic flavour after the baking can increase special local flavor for bread, and preparation technology of the present invention is simple, and marketing has a extensive future.
The specific embodiment
The present invention is described in further detail below in conjunction with embodiment, but embodiments of the present invention are not limited to this.
Embodiment 1:
(1) Tricholoma Giganteum Massee is cleaned, be positioned in 40 ℃ the baking oven and dry, wear into powder with pulverizer, cross 60 mesh sieves, obtain the Tricholoma Giganteum Massee powder;
(2) 1.5g is roasted take delight in talking about special A bread improver and the mixing of 40g Strong flour, cross 60 mesh sieves; The 1.5g yeast with the activation of 25 ℃ warm water, is added the water of 30g, and becomes wetted surface group, cover wet gauze, 2h ferments; Keeping temperature is 28 ℃, relative air humidity 80%; Base substrate to be generated is long-pending obviously to be increased, and there is transparent feel on the surface, presses green compact with finger, and finger leaves that rear recess can slowly recover and near original state, show that fermentation is good;
(3) with after 60g Strong flour and the mixing of 5g Tricholoma Giganteum Massee powder, cross 60 mesh sieves, in the dough that adding step (2) gained ferments for the first time, add again 18g sucrose, 20g butter, 1g salt and 25g water, kneading evenly, roller is rubbed till, consolidation smooth to dough surface, the good springiness repeatedly, then dough is divided into little dough, round as a ball rear lax 10min carries out the 1.5h that ferments the second time;
(4) baking box is first at 150 ℃ of preheating 5min, and the little dough surface after for the second time fermentation is evenly coated skim egg white and syrup with brush, puts oven for baking tinfoil to the surface coloring bonnet into, and the bake process temperature is controlled at 180 ℃, and the time is 15min;
(5) be cooled to room temperature after coming out of the stove, packing obtains Tricholoma Giganteum Massee bread.
Gained Tricholoma Giganteum Massee surface packing shape is complete, without black bubble and focal spot; Color and luster is even, and epidermis is golden yellow, the center ecru; Obvious dried mushroom flavor is arranged, be in harmonious proportion good with the butter flavor; Mouthfeel is soft, and is flexible, do not stick to one's teeth, and toughness is moderate, and lingering fragrance is arranged after the food; The epidermis flexible, easily tear with hand at the center, and it is spongy that inside is, and pore is even, clean mark; Lingering fragrance is obvious after the food.
Embodiment 2:
(1) Tricholoma Giganteum Massee is cleaned, be positioned in 50 ℃ the baking oven and dry, wear into powder with pulverizer, cross 80 mesh sieves, obtain the Tricholoma Giganteum Massee powder;
(2) 1.8g is roasted take delight in talking about special A bread improver and the mixing of 48g Strong flour, cross 80 mesh sieves; The 1.8g yeast with the activation of 35 ℃ warm water, is added the water of 36g, and becomes wetted surface group, cover wet gauze, 2h ferments; Keeping temperature is 35 ℃, relative air humidity 90%; Base substrate to be generated is long-pending obviously to be increased, and there is transparent feel on the surface, presses green compact with finger, and finger leaves that rear recess can slowly recover and near original state, show that fermentation is good;
(3) with after 72g Strong flour and the mixing of 6g Tricholoma Giganteum Massee powder, cross 80 mesh sieves, in the dough that adding step (2) gained ferments for the first time, add again 21.6g sucrose, 24g butter, 1.2g salt and 30g water, kneading evenly, roller is rubbed till, consolidation smooth to dough surface, the good springiness repeatedly, then dough is divided into little dough, round as a ball rear lax 10min carries out the 1.5h that ferments the second time;
(4) baking box is first at 180 ℃ of preheating 3min, and the little dough surface after for the second time fermentation is evenly coated skim egg white and syrup with brush, puts oven for baking tinfoil to the surface coloring bonnet into, and the bake process temperature is controlled at 190 ℃, and the time is 10min;
(5) be cooled to room temperature after coming out of the stove, packing obtains Tricholoma Giganteum Massee bread.
Gained Tricholoma Giganteum Massee surface packing shape is complete, without black bubble and focal spot; Color and luster is even, and epidermis is golden yellow, the center ecru; Obvious dried mushroom flavor is arranged, be in harmonious proportion good with the butter flavor; Mouthfeel is soft, and is flexible, do not stick to one's teeth, and toughness is moderate, and lingering fragrance is arranged after the food; The epidermis flexible, easily tear with hand at the center, and it is spongy that inside is, and pore is even, clean mark; Lingering fragrance is obvious after the food.
Embodiment 3:
(1) Tricholoma Giganteum Massee is cleaned, be positioned in 45 ℃ the baking oven and dry, wear into powder with pulverizer, cross 70 mesh sieves, obtain the Tricholoma Giganteum Massee powder;
(2) 1.2g is roasted take delight in talking about special A bread improver and the mixing of 32g Strong flour, cross 70 mesh sieves; The 1.2g yeast with the activation of 25 ℃ warm water, is added the water of 24g, and becomes wetted surface group, cover wet gauze, 2h ferments; Keeping temperature is 28 ℃, relative air humidity 80%; Base substrate to be generated is long-pending obviously to be increased, and there is transparent feel on the surface, presses green compact with finger, and finger leaves that rear recess can slowly recover and near original state, show that fermentation is good;
(3) with after 48g Strong flour and the mixing of 4g Tricholoma Giganteum Massee powder, cross 70 mesh sieves, in the dough that adding step (2) gained ferments for the first time, add again 14.4g sucrose, 16g butter, 0.8g salt and 20g water, kneading evenly, roller is rubbed till, consolidation smooth to dough surface, the good springiness repeatedly, then dough is divided into little dough, round as a ball rear lax 10min carries out the 1.5h that ferments the second time;
(4) baking box is first at 160 ℃ of preheating 4min, and the little dough surface after for the second time fermentation is evenly coated skim egg white and syrup with brush, puts oven for baking tinfoil to the surface coloring bonnet into, and the bake process temperature is controlled at 185 ℃, and the time is 12min;
(5) be cooled to room temperature after coming out of the stove, packing obtains Tricholoma Giganteum Massee bread.
Gained Tricholoma Giganteum Massee surface packing shape is complete, without black bubble and focal spot; Color and luster is even, and epidermis is golden yellow, the center ecru; Obvious dried mushroom flavor is arranged, be in harmonious proportion good with the butter flavor; Mouthfeel is soft, and is flexible, do not stick to one's teeth, and toughness is moderate, and lingering fragrance is arranged after the food; The epidermis flexible, easily tear with hand at the center, and it is spongy that inside is, and pore is even, clean mark; Lingering fragrance is obvious after the food.
Embodiment 4:
(1) Tricholoma Giganteum Massee is cleaned, be positioned in 45 ℃ the baking oven and dry, wear into powder with pulverizer, cross 75 mesh sieves, obtain the Tricholoma Giganteum Massee powder;
(2) 1.6g is roasted take delight in talking about special A bread improver and the mixing of 44g Strong flour, cross 75 mesh sieves; The 1.4g yeast with the activation of 30 ℃ warm water, is added the water of 24g, and becomes wetted surface group, cover wet gauze, 2h ferments; Keeping temperature is 32 ℃, relative air humidity 80%; Base substrate to be generated is long-pending obviously to be increased, and there is transparent feel on the surface, presses green compact with finger, and finger leaves that rear recess can slowly recover and near original state, show that fermentation is good;
(3) with after 66g Strong flour and the mixing of 5g Tricholoma Giganteum Massee powder, cross 75 mesh sieves, in the dough that adding step (2) gained ferments for the first time, add again 18g sucrose, 22g butter, 1.1g salt and 20g water, kneading evenly, roller is rubbed till, consolidation smooth to dough surface, the good springiness repeatedly, then dough is divided into little dough, round as a ball rear lax 10min carries out the 1.5h that ferments the second time;
(4) baking box is first at 160 ℃ of preheating 5min, and the little dough surface after for the second time fermentation is evenly coated skim egg white and syrup with brush, puts oven for baking tinfoil to the surface coloring bonnet into, and the bake process temperature is controlled at 180 ℃, and the time is 12min;
(5) be cooled to room temperature after coming out of the stove, packing obtains Tricholoma Giganteum Massee bread.
Gained Tricholoma Giganteum Massee surface packing shape is complete, without black bubble and focal spot; Color and luster is even, and epidermis is golden yellow, the center ecru; Obvious dried mushroom flavor is arranged, be in harmonious proportion good with the butter flavor; Mouthfeel is soft, and is flexible, do not stick to one's teeth, and toughness is moderate, and lingering fragrance is arranged after the food; The epidermis flexible, easily tear with hand at the center, and it is spongy that inside is, and pore is even, clean mark; Lingering fragrance is obvious after the food.
Above-described embodiment is the better embodiment of the present invention; but embodiments of the present invention are not restricted to the described embodiments; other any do not deviate from change, the modification done under Spirit Essence of the present invention and the principle, substitutes, combination, simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (4)
1. Tricholoma Giganteum Massee bread, it is characterized in that: this bread is prepared by following raw material: Strong flour 80～120g, Tricholoma Giganteum Massee powder 4～6g, sucrose 14.4～21.6g, water 44～66g, butter 16～24g, salt 0.8～1.2g, yeast 1.2～1.8g, flour-dough improver 1.2～1.8g.
2. a kind of Tricholoma Giganteum Massee bread according to claim 1, it is characterized in that: this bread is prepared by following raw material: Strong flour 100g, Tricholoma Giganteum Massee powder 5g, sucrose 18g, water 55g, butter 20g, salt 1g, yeast 1.5g, flour-dough improver 1.5g.
3. a kind of Tricholoma Giganteum Massee bread according to claim 1 is characterized in that: described flour-dough improver is the roasting special A bread improver of taking delight in talking about.
4. the preparation method of a kind of Tricholoma Giganteum Massee bread according to claim 1 is characterized in that comprising following operating procedure:
(1) Tricholoma Giganteum Massee is cleaned, be positioned in 40～50 ℃ the baking oven and dry, wear into powder with pulverizer, cross 60～80 mesh sieves, obtain the Tricholoma Giganteum Massee powder;
(2) flour-dough improver and the Strong flour that accounts for gross weight 2/5ths are mixed, cross 60～80 mesh sieves; With yeast with the activation of 25～35 ℃ warm water, add account for gross weight 6 11 water, and becomes wetted surface group, cover wet gauze, 2h ferments; Keeping temperature is 28～35 ℃, relative air humidity 80～90%;
(3) with after remaining Strong flour and the mixing of Tricholoma Giganteum Massee powder, cross 60～80 mesh sieves, in the dough that adding step (2) gained ferments for the first time, add again sucrose, butter, salt and remaining water, kneading is even, and roller is rubbed repeatedly, then dough is divided into little dough, round as a ball rear lax 10min carries out the 1.5h that ferments the second time;
(4) baking box is first at 150～180 ℃ of preheating 3～5min, little dough surface after for the second time fermentation is evenly coated skim egg white and syrup with brush, put oven for baking tinfoil to the surface coloring bonnet into, the bake process temperature is controlled at 180～190 ℃, and the time is 10～15min;
(5) be cooled to room temperature after coming out of the stove, packing obtains Tricholoma Giganteum Massee bread.
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| CN201210593737.XA CN103053640B (en) | 2012-12-31 | 2012-12-31 | Tricholoma giganteum bread and making method thereof |
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| CN201210593737.XA CN103053640B (en) | 2012-12-31 | 2012-12-31 | Tricholoma giganteum bread and making method thereof |
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Cited By (6)
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| CN104430699A (en) * | 2014-11-17 | 2015-03-25 | 陶胜 | Pleurotus eryngii pumpkin health care bread making method |
| CN104663782A (en) * | 2015-02-03 | 2015-06-03 | 陈亚芳 | Sansia croissant production method |
| CN104663777A (en) * | 2015-02-03 | 2015-06-03 | 陆炳昌 | Novel sesame bread production method |
| CN105325487A (en) * | 2015-08-28 | 2016-02-17 | 徐州工程学院 | Pleurotus eryngii bread and making method thereof |
| CN110477070A (en) * | 2019-07-23 | 2019-11-22 | 河北师范大学 | A kind of mushroom coarse powder bread not influencing fermentation volume and its preparation process |
| CN110613005A (en) * | 2019-09-26 | 2019-12-27 | 安徽农业大学 | Agaricus bisporus bread and preparation method thereof |
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|---|---|---|---|---|
| CN104430699A (en) * | 2014-11-17 | 2015-03-25 | 陶胜 | Pleurotus eryngii pumpkin health care bread making method |
| CN104663782A (en) * | 2015-02-03 | 2015-06-03 | 陈亚芳 | Sansia croissant production method |
| CN104663777A (en) * | 2015-02-03 | 2015-06-03 | 陆炳昌 | Novel sesame bread production method |
| CN105325487A (en) * | 2015-08-28 | 2016-02-17 | 徐州工程学院 | Pleurotus eryngii bread and making method thereof |
| CN110477070A (en) * | 2019-07-23 | 2019-11-22 | 河北师范大学 | A kind of mushroom coarse powder bread not influencing fermentation volume and its preparation process |
| CN110613005A (en) * | 2019-09-26 | 2019-12-27 | 安徽农业大学 | Agaricus bisporus bread and preparation method thereof |
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| CN103053640B (en) | 2014-07-09 |
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