CN103210982A - Oat butter bread - Google Patents
Oat butter bread Download PDFInfo
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- CN103210982A CN103210982A CN2013100940563A CN201310094056A CN103210982A CN 103210982 A CN103210982 A CN 103210982A CN 2013100940563 A CN2013100940563 A CN 2013100940563A CN 201310094056 A CN201310094056 A CN 201310094056A CN 103210982 A CN103210982 A CN 103210982A
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Abstract
The invention discloses an oat butter bread, which comprises the following raw materials in parts by weight: 80-120 parts of oat powder, 40-60 parts of adlay powder, 4-6 parts of lily, 5-7 parts of grape leaf, 3-5 parts of perilla leaf, 2-4 parts of seguinii leaf, 10-12 parts of edible oil, 4-6 parts of yeast, 2-6 parts of honey, 4-8 parts of chopped green onion, 1-1.2 parts of honeysuckle flower, 1-1.2 parts of mulberry leaf, 1-1.2 parts of sweet-scented osmanthus, 4-6 parts of egg white and the balance of edible salt. The produced bread has the characteristics of bright and full color and luster, good mouthfeel and certain health-care function; the adlay powder can contribute to lowering cholesterol and triglyceride in blood and preventing hyperlipidemia hypertension, stroke, cardiovascular disease and heart disease; lily can be used for clearing heat from throat and moistening lung; and perilla leaf can be used for dispersing cold, relieving exterior syndrome, diffusing the lung, relieving cough and regulating the flow of qi. The bread has the effects of conditioning body and preventing diseases, is free from toxic and side effects, and can be used for effectively improving the sub-health state.
Description
Technical field
The present invention relates to a kind of oat-cream bread and preparation method thereof.
Background technology
Since expanding economy, the raising of people's living standard, and people also improve the requirement of diet thereupon.To correspondence, people have had higher requirement to the nutritional labeling structure of food, rather than the requirement that contents just to have enough to eat and wear.As traditional food, composition, the mouthfeel of bread are single, and nutritive value is not high, have been difficult to satisfy the demands of consumers, so it is imperative to increase the taste and the nutritional labeling of bread.
Summary of the invention
The object of the invention is to provide a kind of oat-cream bread and preparation method thereof.
A kind of oat-cream bread, it is made up of the raw material of following weight parts:
Oatmeal 80-120, lotus-seed-heart powder 40-60, lily 4-6, grape leaf 5-7, perilla leaf 3-5, Mao Li leaf 2-4, edible oil 10-12, yeast 4-6, honey 2-6, chopped spring onion 4-8, honeysuckle 1-1.2, mulberry leaf 1-1.2, sweet osmanthus 1-1.2, the clear 4-6 of egg, salt are an amount of.
The production method of described a kind of oat-cream bread is characterized in that may further comprise the steps:
(1), merges decoction liquor with grape leaf, perilla leaf, Mao Liye, mulberry leaf, rhizoma atractylodis, the felwort boiling of above-mentioned weight portion 3-4 time;
(2) honeysuckle, lily, the sweet osmanthus compound with above-mentioned weight portion soaked 3-5 minute in 70-80 ℃ of warm water, and the honey that adds above-mentioned weight portion then is warming up to the water boiling again, boils 5-8 minute, pulled out to drain, and pulverized, and be stand-by;
(3) mixed-powder and the flour of the above-mentioned honeysuckle that obtains, lily, sweet osmanthus are put into dough mixing machine, add decoction liquor and water that step (1) obtains, high-speed stirred 8-10 minute, then egg is removed outer other above-mentioned raw materials and mixed and added in dough mixing machines high-speed stirred 8-12 minute together, obtain dough;
(4) dough that stirs is cut apart, rolled and be split into regular shape, be put in the baking tray, deliver to proof in the room and proof, proofing temperature is 40-46 ℃, and humidity is 68%-74%, and proofing period is 95-110 minute;
The raw material that (5) will proof takes out and is coated with the last layer egg white solution on the surface, squeezes into cream by the type of spiraling, and transfers to then in the converter, the converter temperature is controlled at 130-140 ℃, low-temperature bake 6-10min was warming up to 160-180 ℃ of high-temperature baking 10-15 minute then, promptly got oat-cream bread.
Advantage of the present invention is:
The oat-cream bread that the present invention produces, full, good mouthfeel bright in colour, also have certain function of health care simultaneously, lotus-seed-heart powder can reduce blood cholesterol and triglyceride, and can prevent hyperlipemia hypertension, apoplexy, angiocardiopathy and heart disease; Lily can throat-clearing lung-moistening, and perilla leaf can expelling cold and relieving exterior syndrome, the cough-relieving of a surname's lung, regulate the flow of vital energy and in, bread of the present invention has conditioning health, prevent disease effect, has no side effect, and can effectively improve sub-health state.
The specific embodiment
Embodiment
A kind of oat-cream bread, it is made up of the raw material of following weight parts:
Oatmeal 80kg, lotus-seed-heart powder 40kg, lily 6kg, grape leaf 7kg, perilla leaf 3kg, Mao Li leaf 2kg, edible oil 10-12kg, yeast 4kg, honey 6kg, chopped spring onion 4kg, honeysuckle 1kg, mulberry leaf 1kg, sweet osmanthus 1kg, the clear 4kg of egg, salt are an amount of.
The production method of described a kind of oat-cream bread is characterized in that may further comprise the steps:
(1), merges decoction liquor with grape leaf, perilla leaf, Mao Liye, mulberry leaf, rhizoma atractylodis, the felwort boiling of above-mentioned weight portion 3 times;
(2) honeysuckle, lily, the sweet osmanthus compound with above-mentioned weight portion soaked 5 minutes in 70 ℃ of warm water, and the honey that adds above-mentioned weight portion then is warming up to the water boiling again, boils 5 minutes, pulled out to drain, and pulverized, and be stand-by;
(3) mixed-powder and the flour of the above-mentioned honeysuckle that obtains, lily, sweet osmanthus are put into dough mixing machine, add decoction liquor and water that step (1) obtains, high-speed stirred 8 minutes, then egg is removed outer other above-mentioned raw materials and mixed and added in dough mixing machines together high-speed stirred 10 minutes, obtain dough;
(4) dough that stirs is cut apart, rolled and be split into regular shape, be put in the baking tray, deliver to proof in the room and proof, proofing temperature is 45 ℃, and humidity is 70%, and proofing period is 100 minutes;
The raw material that (5) will proof takes out and is coated with the last layer egg white solution on the surface, squeezes into cream by the type of spiraling, and transfers to then in the converter, and the converter temperature is controlled at 130 ℃, and low-temperature bake 6min was warming up to 180 ℃ of high-temperature bakings 10 minutes then, promptly got oat-cream bread.
Claims (2)
1. oat-cream bread is characterized in that it is made up of the raw material of following weight parts:
Oatmeal 80-120, lotus-seed-heart powder 40-60, lily 4-6, grape leaf 5-7, perilla leaf 3-5, Mao Li leaf 2-4, edible oil 10-12, yeast 4-6, honey 2-6, chopped spring onion 4-8, honeysuckle 1-1.2, mulberry leaf 1-1.2, sweet osmanthus 1-1.2, the clear 4-6 of egg, salt are an amount of.
2. the production method of a kind of oat-cream bread according to claim 1 is characterized in that may further comprise the steps:
(1), merges decoction liquor with grape leaf, perilla leaf, Mao Liye, mulberry leaf, rhizoma atractylodis, the felwort boiling of above-mentioned weight portion 3-4 time;
(2) honeysuckle, lily, the sweet osmanthus compound with above-mentioned weight portion soaked 3-5 minute in 70-80 ℃ of warm water, and the honey that adds above-mentioned weight portion then is warming up to the water boiling again, boils 5-8 minute, pulled out to drain, and pulverized, and be stand-by;
(3) mixed-powder and the flour of the above-mentioned honeysuckle that obtains, lily, sweet osmanthus are put into dough mixing machine, add decoction liquor and water that step (1) obtains, high-speed stirred 8-10 minute, then egg is removed outer other above-mentioned raw materials and mixed and added in dough mixing machines high-speed stirred 8-12 minute together, obtain dough;
(4) dough that stirs is cut apart, rolled and be split into regular shape, be put in the baking tray, deliver to proof in the room and proof, proofing temperature is 40-46 ℃, and humidity is 68%-74%, and proofing period is 95-110 minute;
The raw material that (5) will proof takes out and is coated with the last layer egg white solution on the surface, squeezes into cream by the type of spiraling, and transfers to then in the converter, the converter temperature is controlled at 130-140 ℃, low-temperature bake 6-10min was warming up to 160-180 ℃ of high-temperature baking 10-15 minute then, promptly got oat-cream bread.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100940563A CN103210982A (en) | 2013-03-22 | 2013-03-22 | Oat butter bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100940563A CN103210982A (en) | 2013-03-22 | 2013-03-22 | Oat butter bread |
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| Publication Number | Publication Date |
|---|---|
| CN103210982A true CN103210982A (en) | 2013-07-24 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013100940563A Pending CN103210982A (en) | 2013-03-22 | 2013-03-22 | Oat butter bread |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103430994A (en) * | 2013-07-25 | 2013-12-11 | 柳培健 | Strawberry cream internal heat decreasing cookie and production method thereof |
| CN104115897A (en) * | 2013-07-31 | 2014-10-29 | 张凤平 | Ligustrum bread preparation method |
| CN104286089A (en) * | 2014-11-11 | 2015-01-21 | 合肥皖为电气设备工程有限责任公司 | Sweet bread prepared from millet and cream and preparation method of sweet bread |
| CN106720034A (en) * | 2016-12-26 | 2017-05-31 | 蒋金刚 | A kind of cape jasmine fragrance of a flower blueberry water chestnut bread |
| CN106720035A (en) * | 2016-12-26 | 2017-05-31 | 蒋金刚 | A kind of Rose Essentielle tomato pumpkin bread |
| CN107646940A (en) * | 2017-11-07 | 2018-02-02 | 安徽鸿泰食品有限公司 | A kind of preparation method of nutrition and health care purple potato hawthorn bread |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1586216A (en) * | 2004-08-23 | 2005-03-02 | 王进耀 | Nutrition health flour and its preparing method |
| KR20110000866A (en) * | 2009-06-29 | 2011-01-06 | 명정길 | Dough premix composition containing mulberry leaves and its manufacturing method |
| CN102084879A (en) * | 2009-12-07 | 2011-06-08 | 汪正林 | Dryness-clearing and lung-nourishing bread |
| CN102550622A (en) * | 2012-02-14 | 2012-07-11 | 张路 | Preparation method of mulberry leaf powder bread |
-
2013
- 2013-03-22 CN CN2013100940563A patent/CN103210982A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1586216A (en) * | 2004-08-23 | 2005-03-02 | 王进耀 | Nutrition health flour and its preparing method |
| KR20110000866A (en) * | 2009-06-29 | 2011-01-06 | 명정길 | Dough premix composition containing mulberry leaves and its manufacturing method |
| CN102084879A (en) * | 2009-12-07 | 2011-06-08 | 汪正林 | Dryness-clearing and lung-nourishing bread |
| CN102550622A (en) * | 2012-02-14 | 2012-07-11 | 张路 | Preparation method of mulberry leaf powder bread |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103430994A (en) * | 2013-07-25 | 2013-12-11 | 柳培健 | Strawberry cream internal heat decreasing cookie and production method thereof |
| CN103430994B (en) * | 2013-07-25 | 2016-01-06 | 柳培健 | Fiery cake and production method thereof fall in a kind of strawberry cream |
| CN104115897A (en) * | 2013-07-31 | 2014-10-29 | 张凤平 | Ligustrum bread preparation method |
| CN104286089A (en) * | 2014-11-11 | 2015-01-21 | 合肥皖为电气设备工程有限责任公司 | Sweet bread prepared from millet and cream and preparation method of sweet bread |
| CN106720034A (en) * | 2016-12-26 | 2017-05-31 | 蒋金刚 | A kind of cape jasmine fragrance of a flower blueberry water chestnut bread |
| CN106720035A (en) * | 2016-12-26 | 2017-05-31 | 蒋金刚 | A kind of Rose Essentielle tomato pumpkin bread |
| CN107646940A (en) * | 2017-11-07 | 2018-02-02 | 安徽鸿泰食品有限公司 | A kind of preparation method of nutrition and health care purple potato hawthorn bread |
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Application publication date: 20130724 |