CN103098839A - Preparation method of vegetable bread - Google Patents
Preparation method of vegetable bread Download PDFInfo
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- CN103098839A CN103098839A CN2012105283563A CN201210528356A CN103098839A CN 103098839 A CN103098839 A CN 103098839A CN 2012105283563 A CN2012105283563 A CN 2012105283563A CN 201210528356 A CN201210528356 A CN 201210528356A CN 103098839 A CN103098839 A CN 103098839A
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- sweet potato
- pumpkin
- ipomoea batatas
- sugar
- vitamin
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Abstract
The invention relates to a preparation method of vegetable bread. The main ingredients of the vegetable bread comprise sweet potato or pumpkin 1000-2000g, berry sugar 300-750g, butter 20-80g and instant custard powder 60-80g. The sweet potato or the pumpkin is immersed in light salt brine for 10 minutes to kill oxidase in the sweet potato, the sweet potato is taken out and steamed, the steamed sweet potato is placed in a blender to be stirred into pulp, the berry sugar and the butter are placed into the pulp and are uniformly mixed, and eventually the instant custard powder is fully and uniformly mixed and is freezed to be used. The pumpkin contains large amount of pectin, when the pumpkin and starchy food are taken simultaneously, viscosity of gastric content is improved, absorbing for carbohydrate is slowed down, the pectin forms gelatinoid in an intestinal tract, absorbing for the carbohydrate and lipid is slowed down, and rising of blood fat and blood sugar can be controlled. Varieties and content of vitamin and amino acid in the sweet potato are both higher than those of polished round-grained rice and wheat flour, the content of the vitamin and cellulose is extremely high, and the sweet potato contains iron, calcium and other microelements which are essential for a human body. The sweet potato is treated as nutrition and health care food abroad.
Description
Technical field
The present invention relates to the preparation method with a kind of vegetables bread.
Background technology
Bread is the food in people's daily life, and is edible more convenient, is rich in various nutrition, is one of food of liking of old man and child, but simple bread lacks replenishing of the vitamin such as vegetables.
Summary of the invention
The preparation method who the object of the invention is to a kind of vegetables bread for content and the nutritive value that improves vitamin in bread, can add appropriate vegetable juice or contain the fillings of vegetable constituent when making bread.Ipomoea batatas, pawpaw, pumpkin, potato, tomato, carrot etc. are all common on market, and price is not high, can be used in breadmaking.Pumpkin contains a large amount of pectin, when the mixed food of itself and starch food, can improve the viscosity of gastric content, the absorption of the carbohydrate that slows down.Pectin can form a kind of colloid substance at enteron aisle, delays the absorption to sugar and lipid, can control the rising of blood fat and blood sugar.The vitamin that Ipomoea batatas contains and amino acid contamination are all especially high higher than polished rice, fine flour, particularly vitamin and cellulosic content, contain the trace elements such as iron calcium of needed by human.Ipomoea batatas is taken as nutritional health food abroad.Therefore, pumpkin, Ipomoea batatas are the ideal chose materials of vegetables bread.Primary raw material has Ipomoea batatas or pumpkin 1000-2000g, berry sugar 300-750g, butter 20-80g, instant cheese powder 60-80g.Ipomoea batatas or pumpkin soaked 10 minutes with light salt brine, to kill the oxidizing ferment in Ipomoea batatas, pulled the Ipomoea batatas fourth out and cooked.2. the Ipomoea batatas fourth that cooks is put in beat into Rong's shape in mixer after, put into sugar and oil stir.3. put at last instant cheese powder and fully stir evenly, freezing stand-by.
The invention has the advantages that:
1, control the rising of blood fat and blood sugar;
2, with low cost, save cost;
3, delicious flavour.
Specific embodiment: embodiment 1 Ipomoea batatas 2000g, berry sugar 750g, butter 80g, instant cheese powder 80g cleans peeling with Ipomoea batatas and dices, and soaks 10 minutes with light salt brine, to kill the oxidizing ferment in Ipomoea batatas, pulls the Ipomoea batatas fourth out and cooks; With the Ipomoea batatas fourth that cooks be put in beat into Rong's shape in mixer after, put into sugar and oil stir; Put at last instant cheese powder and fully stir evenly, freezing stand-by.
Embodiment 2 pumpkin 2000g, berry sugar 1000g, the oily 75g of acid, milk powder 100g, instant cheese powder 75g, pumpkin is removed flesh, being cut into small pieces cooks, with the pumpkin that cooks be put in beat into Rong's shape in mixer after, put into berry sugar and butter stirs, put into milk powder at last and instant cheese powder fully stirs evenly, freezing stand-by.
Claims (1)
1. the present invention is a kind of preparation method of vegetables bread,, primary raw material has Ipomoea batatas or pumpkin 1000-2000g, berry sugar 300-750g, butter 20-80g, instant cheese powder 60-80g; Ipomoea batatas or pumpkin, soaked 10 minutes with light salt brine, to kill the oxidizing ferment in Ipomoea batatas, pull the Ipomoea batatas fourth out and cook, with the Ipomoea batatas fourth that cooks be put in beat into Rong's shape in mixer after, put into sugar and oil and stir, put at last instant cheese powder and fully stir evenly, freezing stand-by, pumpkin contains a large amount of pectin, when the mixed food of itself and starch food, can improve the viscosity of gastric content, the absorption of the carbohydrate that slows down; Pectin can form a kind of colloid substance at enteron aisle, delays the absorption to sugar and lipid, can control the rising of blood fat and blood sugar; The vitamin that Ipomoea batatas contains and amino acid contamination are all especially high higher than polished rice, fine flour, particularly vitamin and cellulosic content, contain the trace elements such as iron calcium of needed by human; Ipomoea batatas is taken as nutritional health food abroad.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105283563A CN103098839A (en) | 2012-12-11 | 2012-12-11 | Preparation method of vegetable bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105283563A CN103098839A (en) | 2012-12-11 | 2012-12-11 | Preparation method of vegetable bread |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103098839A true CN103098839A (en) | 2013-05-15 |
Family
ID=48307298
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012105283563A Pending CN103098839A (en) | 2012-12-11 | 2012-12-11 | Preparation method of vegetable bread |
Country Status (1)
| Country | Link |
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| CN (1) | CN103098839A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039561A (en) * | 2012-12-14 | 2013-04-17 | 彭常安 | Purple sweet potato bread processing method |
| CN104430690A (en) * | 2014-11-04 | 2015-03-25 | 张桂华 | Bread rich in dietary fiber |
| CN105248531A (en) * | 2015-11-26 | 2016-01-20 | 朱顺锋 | Atractylodes bread and making method thereof |
| CN105613659A (en) * | 2015-12-25 | 2016-06-01 | 贵州遵义方波园食品有限责任公司 | Fragrant and sweet bread |
| CN106135342A (en) * | 2015-04-01 | 2016-11-23 | 庞锦浩 | The manufacture method of sweet potato cake decocted by a kind of perfume (or spice) |
-
2012
- 2012-12-11 CN CN2012105283563A patent/CN103098839A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039561A (en) * | 2012-12-14 | 2013-04-17 | 彭常安 | Purple sweet potato bread processing method |
| CN104430690A (en) * | 2014-11-04 | 2015-03-25 | 张桂华 | Bread rich in dietary fiber |
| CN106135342A (en) * | 2015-04-01 | 2016-11-23 | 庞锦浩 | The manufacture method of sweet potato cake decocted by a kind of perfume (or spice) |
| CN105248531A (en) * | 2015-11-26 | 2016-01-20 | 朱顺锋 | Atractylodes bread and making method thereof |
| CN105613659A (en) * | 2015-12-25 | 2016-06-01 | 贵州遵义方波园食品有限责任公司 | Fragrant and sweet bread |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130515 |