CN103210974B

CN103210974B - Chinese chestnut flavor dried meat floss bread

Info

Publication number: CN103210974B
Application number: CN201310094124.6A
Authority: CN
Inventors: 高雷
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-03-22
Filing date: 2013-03-22
Publication date: 2014-05-07
Anticipated expiration: 2033-03-22
Also published as: CN103210974A

Abstract

The invention discloses Chinese chestnut flavor dried meat floss bread. The bread comprises 110-130 of flour, 20-30 of Chinese chestnut flour, 0.8-1 of nightshade seeds, 0.8-1 of panax pseudo-ginseng, 5-7 of chopped green onion, 3-4 of ginger, 11-13 of edible oil, 0.8-1.2 of vicia faba leaves, 1-1.2 of grape leaves, 0.8-1.2 of osmanthus fragrans, 3-4 of yeast and an appropriate amount of salt. The made bread has good color and good flavor, and the added Chinese chestnut is rich in nutritional ingredients such as rich starch, crude fiber and various vitamins. The Chinese chestnut has a good prevention function on hypertension, coronary heart disease, atherosclerosis and the like, and particularly has the benefits of preventing aging and prolonging lives of old people who frequently eat the Chinese chestnuts.

Description

A kind of Chinese chestnut taste dried meat floss bread

Technical field

The present invention relates generally to a kind of bread and preparation method thereof, relates in particular to a kind of Chinese chestnut taste dried meat floss bread and preparation method thereof.

Background technology

Along with the quickening of urban life rhythm, and the transformation of people's traditional concept, bread becomes the staple food in people's daily life gradually.But the bread composition of traditional mode of production, mouthfeel are single, the not high defect of nutritive value, single mouthfeel is difficult to satisfy the demands of consumers, and adds now health care for food and requires more and more highlyer, therefore produces a kind of cake high-quality, high health care and must cause liking of people.

Chinese chestnut, sweet fragrance, starch-containing 51～60%, protein 5.7-10.7%, fat 2-7.4%, sugar, starch, crude fibre, carrotene, vitamin A, B,, B:, the mineral matter such as C and calcium, phosphorus, potassium, can supply the nutrient of absorption of human body and utilization up to 98%, there is very high nutritive value.And traditional Chinese medicine is thought, the sweet temperature of Chinese chestnut property is nontoxic, has invigorating the spleen tonifying liver, the medical function of physique enhancing and bone strengthening.

Bread is people's one of favorite food at ordinary times, and Chinese chestnut is added among bread, has both enriched the taste of bread, can play again the effect of health care.

Summary of the invention

The object of the invention is to provide a kind of Chinese chestnut taste dried meat floss bread and preparation method thereof.

The present invention is achieved by the following technical solutions:

A Chinese chestnut taste dried meat floss bread, is characterized in that it is comprised of the raw material of following weight parts:

Flour 110-130, rice-chestnut powder 20-30, black nightshade seed 0.8-1, pseudo-ginseng 0.8-1, chopped spring onion 5-7, ginger 3-4, edible oil 11-13, broadbean leaf 0.8-1.2, grape leaf 1-1.2, sweet osmanthus 0.8-1.2, yeast 3-4, salt are appropriate.

The production method of described a kind of Chinese chestnut bread, is characterized in that comprising the following steps:

(1) Chinese chestnut is gone out after decapsidate and dressing, with machine, pulverize, stand-by;

(2) compound of the broadbean leaf of above-mentioned weight portion, grape leaf, sweet osmanthus, pseudo-ginseng and black nightshade seed was completed through 8-12 minute in the warm water of 70-85 ℃, then add the glycerine of compound weight 3%-5%, after fully stirring, enter mixer and be twisted into pastel;

(3) by edible oil frying 3-5 minute for the chopped spring onion of above-mentioned weight portion;

(4) ginger of above-mentioned weight portion is added to 3-4 times of water mill and make slurry;

(5) powder obtained above, pastel, fried ripe chopped spring onion, slurry are mixed with above-mentioned each raw material except salt and edible oil, put into dough mixing machine, high-speed stirred 5-7 minute, and then add salt and the edible oil of above-mentioned weight portion, high-speed stirred 15-20 minute, obtains dough;

(6) dough being stirred weight is on demand cut apart, every 2000-2200g, is then put on bread dividing box and segments and cut ,the face piece of having cut apart is rolled out, be twisted into semicircle column type, be put in baking tray, every dish 10-12;

(7) above-mentioned baking tray is put in the room of waking up and proofs, proofing temperature is 30-45 ℃, and humidity is 70%-78%, and proofing period is 1.5-2h;

(8) bread that proofs is taken out, then at the dried meat floss of spilling of surface uniform;

(9) bread that spilt dried meat floss is put in converter, controls temperature at 170-180 ℃, baking 8-12min, obtains Chinese chestnut taste dried meat floss bread.

Advantage of the present invention is:

Bread color and luster, good mouthfeel that the present invention produces, the Chinese chestnut adding contains abundant nutritional labeling, comprises abundant starch, crude fibre and various vitamin.Chinese chestnut has good preventive and therapeutic effect, especially the elderly to hypertension, coronary heart disease, atherosclerotic etc. and often eats chestnut, to anti-senility, promoting longevity is of great benefit to.Grape leaf energy Green Tea Extract, delays senility, and pseudo-ginseng can be invigorated blood circulation, and is suitable for designed for old people.

The specific embodiment

Embodiment 1

Flour 130, rice-chestnut powder 30, yeast 4, black nightshade seed 1, pseudo-ginseng 1, chopped spring onion 7, ginger 4, broadbean leaf 1.2, grape leaf 1.0, sweet osmanthus 1.2, edible oil 13, salt are appropriate.

The production method of described a kind of chestnut meat floss bread, comprises the following steps:

(2) compound of the broadbean leaf of above-mentioned weight portion, grape leaf, sweet osmanthus, black nightshade seed and pseudo-ginseng was completed through 12 minutes in the water temperature of 80 ℃, then add the glycerine of compound weight 5%, after fully stirring, enter mixer and be twisted into pastel;

(3) chopped spring onion of above-mentioned weight portion is used to edible oil 3 minutes;

(4) ginger of above-mentioned weight portion is added to 4 times of water mills and make slurry;

(5) powder obtained above, pastel, fried ripe chopped spring onion, slurry are mixed with above-mentioned each raw material except salt and edible oil, put into dough mixing machine, high-speed stirred 7 minutes, and then add salt and the edible oil of above-mentioned weight portion, high-speed stirred 20 minutes, obtains dough;

(6) dough being stirred weight is on demand cut apart, every 2000g, is then put on bread dividing box and segments and cut ,the face piece of having cut apart is rolled out, be twisted into semicircle column type, be put in baking tray, 12, every dish;

(7) above-mentioned baking tray is put in the room of waking up and proofs, proofing temperature is 45 ℃, and humidity is 75%, and proofing period is 1.8h;

(9) bread that spilt dried meat floss is put in converter, controls temperature at 180 ℃, baking 10min, obtains Chinese chestnut taste dried meat floss bread.

Claims

1. a Chinese chestnut taste dried meat floss bread, is characterized in that it is to be made by the raw material of following weight parts:

Flour 110-130, rice-chestnut powder 20-30, black nightshade seed 0.8-1, pseudo-ginseng 0.8-1, chopped spring onion 5-7, ginger 3-4, edible oil 11-13, broadbean leaf 0.8-1.2, grape leaf 1-1.2, sweet osmanthus 0.8-1.2, yeast 3-4, salt are appropriate;

The production method of described Chinese chestnut taste dried meat floss bread, comprises the following steps:

(1) Chinese chestnut is removed after decapsidate and dressing, with machine, pulverize, stand-by;