CN103222490A - Bread containing Chinese mesona herb rubber and preparation method thereof - Google Patents
Bread containing Chinese mesona herb rubber and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a piece of bread containing Chinese mesona herb rubber and the preparation method thereof, wherein the piece of bread containing Chinese mesona herb rubber comprises a main material and auxiliary materials, wheat flour is adopted as the main material, the auxiliary materials are calculated according to percent of the main material: 15 to 25 percent of sugar, 10 to 14 percent of egg, 1.6 to 2.0 percent of yeast, 0.3 to 0.4 percent of bread improver, 0.6 to 1.0 percent of salt, 3 to 5 percent of vegetable oil, 40 to 50 percent of water and 0.1 to 0.3 percent of Chinese mesona herb rubber. In the bread containing Chinese mesona herb rubber provided by the utility model, Chinese mesona herb rubber is used as an auxiliary material, therefore, compared with a regular bun, the obtained bread containing Chinese mesona herb rubber has the advantages that the chewiness is stronger and the product volume is greater, and the shelf life of the bread is extended. Meanwhile, the bread containing Chinese mesona herb rubber is better than a regular bun which does not contain Chinese mesona herb rubber, in aspects of hardness, elasticity, cohesiveness, adhesion and the like.
Description
Technical field
The present invention relates to a kind of bread that contains bean jelly plastic grass and preparation method thereof, belong to food processing technology field.
Background technology
Bread enjoys people's welcome as the daily bakery of a kind of convenience, delicious food, nutrition always.But bread is aging in storage process, causes bread hardening and roughness to increase, and easily falls slag; It is bad that local flavor becomes, and fragrance disappears.Aging cause the shelf life of bread short, anti-depositing not, operator and consumer are difficult to accept.Therefore, how delaying the aging of bread is the key subjects that China's bread industry is badly in need of solution.
And the patent of the bread of the shelf-life of relevant prolongation bread is a lot, as numb Rice-cakes bread, has added numb Rice-cakes and edible glue in raw material.But this patent is to utilize natural bean jelly plastic grass, and is not only anti-aging but also be to have added dietary fiber in the bread.Also make bread finer and smoother simultaneously, mouthfeel is better.
Summary of the invention
One of purpose of the present invention is to solve technical problem such as the aging shelf life weak point that causes of above-mentioned bread, elasticity reduction, mouthfeel variation and a kind of hardness is provided, elasticity, cohesiveness, qualities such as adhesiveness and chewiness are better than common bread, simultaneously the bread that contains bean jelly plastic grass of shelf life extension.
Two of purpose of the present invention is a kind of preparation method who contains the bread of bean jelly plastic grass of providing above-mentioned.
Know-why of the present invention
Bean jelly plastic grass has higher retentiveness, and fluid loss reduces in the storage life, is applied to can reduce in the bread aging speed of bread.
Technical scheme of the present invention
A kind of bread that contains bean jelly plastic grass is made up of major ingredient and auxiliary material, and described major ingredient is a wheat flour, and described auxiliary material accounts for the percentage calculation of the weight of major ingredient by it, and its composition and content are as follows:
Sugar 15-25%
Egg 10-14%
Yeast 1.6-2.0%
Bread improver 0.3-0.4%
Salt 0.6-1.0%
Vegetable oil 3-5%
Water 40-50%
Bean jelly plastic grass 0.1-0.3%.
Above-mentioned a kind of preparation method who contains the bread of bean jelly plastic grass specifically comprises the steps:
(1), the preparation of bean jelly plastic grass
1., calculate by volume, be Chinese mesona herb: water is the ratio of 2:1, Chinese mesona herb is mixed back control temperature decoct 2h for 90-95 ℃ with water, pressing mass volume ratio then calculates, be Chinese mesona herb: the sodium acid carbonate of 0.1-0.2M is the ratio of 1g:8-9ml, and the Chinese mesona herb after decocting being joined in the sodium acid carbonate of 0.1-0.2M and controlling temperature is to obtain leaching liquor behind 95 ℃ of lixiviate 3-4h;
2., after being the ethanol water of 20-40%, the mass percent concentration that 1. step is incorporated as 3 times of its volumes in the leaching liquor of gained precipitates;
3., get step 2. the precipitation mass percent concentration of gained be 90-100% ethanol water heating 2h, the backflow processing of decolouring for 3-5 time promptly gets bean jelly plastic grass;
(2), the total amount wheat flour 60%, 77% total water, yeast mixes the back and stirs 5min at low speed 227r/min, leaves standstill 0.5h then, putting into temperature is 35 ℃, humidity is to proof 2.5-3h in 75% the proofing box to obtain proofing dough;
(3), with remaining wheat flour, sugar, egg, bread improver, salt, the bean jelly plastic grass of step (1) gained, remaining water join step (2) gained to proof in the dough and control speed of agitator be 227r/min stirring at low speed 3min, and then the control rotating speed is that 403r/min high-speed stirred 3min becomes dough;
(4), vegetable oil being joined in the dough of step (3) gained and controlling speed of agitator is that 227r/min stirs and up to dough vegetable oil all absorbed, controlling speed of agitator then and be 200-300r/min is stirred to dough fast and leaves standstill 30min until dough expansion after date, cut into each dough of 50g then, the round as a ball disc group that obtains;
(5), each disc group of step (4) gained is placed on temperature is 35 ℃, humidity is to put into baking box after proofing 1h in 75% the proofing box, control is got angry 180 ℃, 200 ℃ of play fire bake 15min, cool off 1h then naturally and promptly get the bread that contains bean jelly plastic grass.
Beneficial effect of the present invention
Therefore a kind of bread that contains bean jelly plastic grass of the present invention, owing to used bean jelly plastic grass in the auxiliary material, the chewiness of the bread that contains bean jelly plastic grass of final gained is stronger and finished-product volume is bigger than common bread, and can prolong the bread shelf life.
Further, a kind of hardness that contains the bread of bean jelly plastic grass of the present invention, elasticity, cohesiveness, qualities such as adhesiveness are better than the bread that common bread does not promptly contain bean jelly plastic grass.
Further, the bread that contains bean jelly plastic grass of the present invention, because the bean jelly plastic grass that uses in the auxiliary material is cool in nature and contain trace elements such as ursolic acid, oleanolic acid, Chinese mesona herb polysaccharide, therefore, the bread that contains bean jelly plastic grass of final gained has relieving summer-heat, analgesic, Li Shui effect, and hypertension, flu, kidney trouble are had alleviation.
Description of drawings
Firmness change figure in the common bread storage life of the bread that contains bean jelly plastic grass of Fig. 1, embodiment 2 gained and comparative examples gained;
Elasticity variation diagram in the common bread storage life of the bread that contains bean jelly plastic grass of Fig. 2, embodiment 2 gained and comparative examples gained;
Cohesiveness variation diagram in the common bread storage life of the bread that contains bean jelly plastic grass of Fig. 3, embodiment 2 gained and comparative examples gained;
Adhesiveness variation diagram in the common bread storage life of the bread that contains bean jelly plastic grass of Fig. 4, embodiment 2 gained and comparative examples gained;
Chewiness variation diagram in the common bread storage life of the bread that contains bean jelly plastic grass of Fig. 5, embodiment 2 gained and comparative examples gained.
The specific embodiment
Also in conjunction with the accompanying drawings the present invention is further set forth below by specific embodiment, but do not limit the present invention.
Various raw material sources used in the various embodiments of the present invention are as follows:
Used Chinese mesona herb is available from Xia Ba township, Wuping County, Fujian;
Used egg is available from Carrefour hypermarket, Tianlin County;
Used vegetable oil, promptly the sea lion soybean oil is that Shanghai beneficial friend sea lion grease Industrial Co., Ltd. produces;
Used wheat flour, promptly iron man's Strong flour is produced by great achievement beneficial friend (Shanghai) Food Co., Ltd;
Used yeast, promptly Mary's dry ferment is produced by the sharp yeast of Harbin horse Co., Ltd;
Used salt, promptly alga iodine salt is produced by middle salt foundation of a nation salt industry Co., Ltd;
Used sugar, promptly the Yutang soft white sugar is produced by Shanghai City sugar industry tobacco and wine Co., Ltd;
Used bread improver, promptly tiger board bread improver is available from happy Abbortsford Co., Ltd.
A kind of bread that contains bean jelly plastic grass is made up of major ingredient and auxiliary material, and described major ingredient is the wheat flour of 1000g, and described auxiliary material accounts for the percentage calculation of the weight of major ingredient by it, and its composition and content are as follows:
Sugar 150g (15%)
Egg 100g (10%)
Yeast 16g (1.6%)
Bread improver 3g (0.3%)
Salt 6g (0.6%)
Vegetable oil 30g (3%)
Water 400g (40%)
Bean jelly plastic grass 1g (0.1%).
Above-mentioned a kind of preparation method who contains the bread of bean jelly plastic grass specifically comprises the steps:
(1), the preparation of bean jelly plastic grass
1., calculate by volume, be Chinese mesona herb: water is the ratio of 2:1, Chinese mesona herb is mixed back control temperature decoct 2h for 90-95 ℃ with water, pressing mass volume ratio then calculates, be Chinese mesona herb: the sodium acid carbonate of 0.1M is the ratio of 1g:8-9ml, and the Chinese mesona herb after decocting being joined in the sodium acid carbonate of 0.1M and controlling temperature is to obtain leaching liquor behind 95 ℃ of lixiviate 3-4h;
2., after being 20% ethanol water, the mass percent concentration that 1. step is incorporated as 3 times of its volumes in the leaching liquor of gained precipitates;
3., get step 2. the precipitation of gained be 90% ethanol water heating 2h with mass percent concentration for 3 times of its volumes, 3 processing of decolouring that reflux promptly get bean jelly plastic grass;
(2), wheat flour 600g, water 308g, yeast 16g mix the back and stir 5min at low speed 227r/min, leave standstill 0.5h then, put into 35 ℃, proof 2.5-3h in the proofing box of 75% humidity and obtain proofing dough;
(3), with wheat flour 400g, sugar 150g, egg 100g, bread improver 3g, salt 6g, it is 227r/min stirring at low speed 3min that the bean jelly plastic grass 1g of step (1) gained, water 92g join proofing in the dough of step (2) gained and control and speed of agitator, and then the control rotating speed is that 403r/min high-speed stirred 3min becomes dough;
(4), the 30g vegetable oil being joined in the dough of step (3) gained and controlling speed of agitator is that 227r/min stirs and up to dough vegetable oil all absorbed, controlling speed of agitator then and be 200r/min is stirred to dough fast and leaves standstill 30min until dough expansion after date, cut into each dough of 50g then, the round as a ball disc group that obtains;
(5), each disc group of step (4) gained is placed on temperature is 35 ℃, humidity is to put into baking box after proofing 1h in 75% the proofing box, control is got angry 180 ℃, 200 ℃ of play fire bake 15min, promptly get the bread that contains bean jelly plastic grass after cooling off 1h naturally then.
Embodiment 2
A kind of bread that contains bean jelly plastic grass is made up of major ingredient and auxiliary material, and described major ingredient is the wheat wheat of 1000g, and described auxiliary material accounts for the percentage calculation of the weight of major ingredient by it, and its composition and content are as follows:
Sugar 200g(20%)
Egg 120g(12%)
Yeast 18g(1.8%)
Bread improver 3.5g (0.35%)
Salt 8g (0.8%)
Vegetable oil 40g (4%)
Water 450g (45%)
Bean jelly plastic grass 2g (0.2%)
Above-mentioned a kind of preparation method who contains the bread of bean jelly plastic grass specifically comprises the steps:
(1), the preparation of bean jelly plastic grass
1., calculate by volume, be Chinese mesona herb: water is the ratio of 2:1, Chinese mesona herb is mixed back control temperature decoct 2h for 90-95 ℃ with water, pressing mass volume ratio then calculates, be Chinese mesona herb: the sodium acid carbonate of 0.14M is the ratio of 1g:8-9ml, the Chinese mesona herb after decocting is joined in the sodium acid carbonate of 0.14M and control temperature to be 95 ℃ and to obtain leaching liquor after extracting 3-4h;
2., after being 30% ethanol water, the mass percent concentration that 1. step is incorporated as 3 times of its volumes in the leaching liquor of gained precipitates;
3., get step 2. the precipitation of gained be 95% ethanol water heating 2h with mass percent concentration for 4 times of its volumes, 4 processing of must decolouring that reflux promptly get bean jelly plastic grass;
(2), wheat flour 600g, water 346.5g, yeast 18g mix the back and stir 5min at low speed 227r/min, leave standstill 0.5h then, putting into temperature is 35 ℃, humidity is to proof 2.5-3h in 75% the proofing box to obtain proofing dough;
(3), with wheat flour 400g, sugar 200g, egg 120g, bread improver 3.5g, salt 8g, the bean jelly plastic grass 2g of step (1) gained, water 103.5g join step (2) gained to proof in the dough and control speed of agitator be 227r/min stirring at low speed 3min, and then the control rotating speed is that 403r/min high-speed stirred 3min becomes dough;
(4), the 40g vegetable oil being joined in the dough of step (3) gained and controlling speed of agitator is that 227r/min stirs and up to dough vegetable oil all absorbed, controlling speed of agitator then and be 250r/min is stirred to dough fast and leaves standstill 30min until dough expansion after date, cut into each dough of 50g then, round as a ball;
(5), each disc group of step (4) gained is placed on temperature is 35 ℃, humidity is to put into baking box after proofing 1h in 75% the proofing box, control is got angry 180 ℃, 200 ℃ of play fire bake 15min, promptly get the bread that contains bean jelly plastic grass after cooling off 1h naturally then.
Embodiment 3
A kind of bread that contains bean jelly plastic grass is made up of major ingredient and auxiliary material, and described major ingredient is the wheat wheat of 1000g, and described auxiliary material accounts for the percentage calculation of the weight of major ingredient by it, and its composition and content are as follows:
Described auxiliary material accounts for the percentage calculation of the weight of major ingredient by it, and its composition and content are as follows:
Sugar 250g (25%)
Egg 140g (14%)
Yeast 20g (2.0%)
Bread improver 4g (0.4%)
Salt 10g (1.0%)
Vegetable oil 50g (5%)
Water 500g (50%)
Bean jelly plastic grass 3g (0.3%).
Above-mentioned a kind of preparation method who contains the bread of bean jelly plastic grass specifically comprises the steps:
(1), the preparation of bean jelly plastic grass
1., calculate by volume, be Chinese mesona herb: water is the ratio of 2:1, Chinese mesona herb is mixed back control temperature decoct 2h for 90-95 ℃ with water, pressing mass volume ratio then calculates, be Chinese mesona herb: the sodium acid carbonate of 0.2M is the ratio of 1g:8-9ml, the Chinese mesona herb after decocting is joined in the sodium acid carbonate of 0.2M and control temperature to be 95 ℃ and to obtain leaching liquor after extracting 3-4h;
2., after being 40% ethanol water, the mass percent concentration that 1. step is incorporated as 3 times of its volumes in the leaching liquor of gained precipitates;
3., get step 2. the precipitation of gained be 100% ethanol heating 2h with mass fraction for 5 times of its volumes, 5 processing of must decolouring that reflux promptly get bean jelly plastic grass;
(2), wheat flour 600g, water 385g, yeast 20g mix the back and stir 5min at low speed 227r/min, leave standstill 0.5h then, putting into temperature is 35 ℃, humidity is to proof 2.5-3h in 75% the proofing box to obtain proofing dough;
(3), with wheat flour 400g, sugar 250g, egg 140g, bread improver 4g, salt 10g, the bean jelly plastic grass 3g of step (1) gained, water 115g join step (2) gained to proof in the dough and control speed of agitator be 227r/min stirring at low speed 3min, and then the control rotating speed is that 403r/min high-speed stirred 3min becomes dough;
(4), the 50g vegetable oil being joined in the dough of step (3) gained and controlling speed of agitator is that 227r/min stirs and up to dough vegetable oil all absorbed, controlling speed of agitator then and be 300r/min is stirred to dough fast and leaves standstill 30min until dough expansion after date, cut into each dough of 50g then, the round as a ball disc group that obtains;
(5), each disc group of step (4) gained is placed on temperature is 35 ℃, humidity is to put into baking box after proofing 1h in 75% the proofing box, control is got angry 180 ℃, 200 ℃ of play fire bake 15min, promptly get the bread that contains bean jelly plastic grass after cooling off 1h naturally then.
Comparative examples
A kind of common bread is made up of major ingredient and auxiliary material, and described major ingredient is the wheat flour of 1000g, and described auxiliary material accounts for the percentage calculation of the weight of major ingredient by it, and its composition and content are as follows:
Sugar 200g (20%)
Egg 120g (12%)
Yeast 18g (1.8%)
Bread improver 3.5g (0.35%)
Salt 8g (0.8%)
Vegetable oil 40g (4%)
Water 450g (45%).
The preparation method of above-mentioned a kind of common bread specifically comprises the steps:
(1), wheat flour 600g, water 346.5g, yeast 18g mix the back and stirs 5min under low speed 27r/min, leave standstill 0.5h then, putting into temperature is 35 ℃, humidity is to proof 2.5-3h in 75% the proofing box to obtain proofing dough;
(2), with wheat flour 400g, sugared 200g, egg 120g, bread improver 3.5g, salt 8g, water 103.5g join step (1) gained to proof in the dough and control speed of agitator be 227r/min stirring at low speed 3min, and then the control rotating speed is that 403r/min high-speed stirred 3min becomes dough;
(3), the 40g vegetable oil being joined in the dough of step (2) gained and controlling speed of agitator is that 227r/min stirs and up to dough vegetable oil all absorbed, controlling speed of agitator then and be 250r/min stirs dough fast and leaves standstill 30min until dough expansion after date, cut into each dough of 50g then, the round as a ball disc group that obtains;
(4), each disc group of step (3) gained is placed on temperature is 35 ℃, humidity is to put into baking box after proofing 1h in 75% the proofing box, control is got angry 180 ℃, 200 ℃ of following fire, bake 15min, promptly get common bread behind the cooling 1h naturally then, promptly do not contain the bread of bean jelly plastic grass.
The bread that contains bean jelly plastic grass of embodiment 2 gained and the common bread of comparative examples gained are exposed in the air, with 4d is the observation cycle, with reference to GB/T5009-2003, utilize direct drying method weightlessness and the water content thereof of every day of measuring it respectively in the room storage process, it the results are shown in following table:
As can be seen from the above table, in the storage life, the percentage of water loss that contains the bread finished product of bean jelly plastic grass obviously is less than common bread.
After the common bread cooling with the bread that contains bean jelly plastic grass of the foregoing description 2 gained and comparative examples gained, being exposed in the air, is the observation cycle with 4d, by the GB/T5009-2003 direct drying method and utilize the calculating formula of moisture to calculate:
In the formula: m1---the quality of measuring cup and sample, unit is gram (g);
Quality after m2---measuring cup and the samples dried, unit is gram (g);
The quality of m3---measuring cup, unit is gram (g).
By above method its water holding capacity is measured, it the results are shown in following table:
As can be seen from the above table, in the storage life, the weightlessness that contains the bread finished product of bean jelly plastic grass obviously is less than common bread, shows that thus the water holding capacity of the bread that contains bean jelly plastic grass is better than common bread.
With the common bread of the bread that contains bean jelly plastic grass of the foregoing description 2 gained and comparative examples gained in the storage life in 4 days according to (Yang Yong, appoint strong, spacious space. the development of black soya bean bread and the research of texture characteristic thereof. processing of farm products. academic periodical, 2009,, 30(7): method 131-137), adopt matter structure instrument (TAXT Puls, Stable Micro System Co.Ltd, UK) measure measurement result such as following table respectively to its hardness:
| Holding time | 0 |
1 day | 2 days | 3 days |
| Common bread | 590.025g | 658.492g | 840.381g | 1102.521g |
| The bread that contains bean jelly plastic grass | 578.788g | 645.596g | 749.401g | 1041.297g |
To go up in the table holding time hardness is mapped, and the results are shown in shown in Figure 1ly, the bread that as can be seen from Figure 1 contains bean jelly plastic grass is compared with common bread, and the hardness that includes the bread of bean jelly plastic grass in storage life diminishes.
Bread elasticity is to estimate the important symbol of bread quality quality and mouthfeel, shows an index of bread degree of aging especially.With the common bread of the bread that contains bean jelly plastic grass of the foregoing description 2 gained and comparative examples gained in the storage life in 4 days by (appointing strong, Yang Yong. the texture characteristic research of black soya bean bread. food research and development, 2009,30(7): method 95-97), adopt matter structure instrument (TAXT Puls, Stable Micro System Co.Ltd, UK) measure measurement result such as following table respectively to its elasticity:
To go up in the table holding time elasticity is mapped, and the results are shown in shown in Figure 2ly, the bread that as can be seen from Figure 2 contains bean jelly plastic grass strengthens than the elasticity of common bread.
With the common bread of the bread that contains bean jelly plastic grass of the foregoing description 2 gained and comparative examples gained in the storage life in 4 days by (Peng Yifeng, Liu Yanjun, good fortune is advanced by class. bread overall score and the relevant discussion of matter structure analysis. and agricultural machinery, 2011, method 4:119-123) adopts matter structure instrument (TAXT Puls, Stable Micro System Co.Ltd, UK) its cohesiveness is measured measurement result such as following table respectively:
To go up in the table holding time cohesiveness is mapped, and the results are shown in shown in Figure 3ly, the cohesiveness of bread that as can be seen from Figure 3 contains bean jelly plastic grass is bigger than common bread.
With the common bread of the bread that contains bean jelly plastic grass of the foregoing description 2 gained and comparative examples gained (Peng Yifeng in 4 days in the storage life, Liu Yanjun, good fortune is advanced by class. bread overall score and the relevant discussion of matter structure analysis. and agricultural machinery, 2011, method 4:119-123) adopts matter structure instrument (TAXT Puls, Stable Micro System Co.Ltd, UK) its adhesiveness is measured measurement result such as following table respectively:
To go up in the table holding time adhesiveness is mapped, and the results are shown in shown in Figure 4ly, and as can be seen from Figure 4 contain the bread of bean jelly plastic grass owing to added bean jelly plastic grass, its adhesiveness is bigger than common bread.
With the common bread of the bread that contains bean jelly plastic grass of the foregoing description 2 gained and comparative examples gained (Yang Yong in 4 days in the storage life, appoint strong, spacious space. the development of black soya bean bread and the research of texture characteristic thereof. processing of farm products. academic periodical, 2009,, 30(7): 131-137) method, adopt matter structure instrument (TAXT Puls, Stable Micro System Co.Ltd, UK) measure measurement result such as following table respectively to its chewiness:
To go up in the table holding time chewiness is mapped, and the results are shown in shown in Figure 5ly, the chewiness of bread that as can be seen from Figure 5 contains bean jelly plastic grass is better than common bread.
In sum, a kind of hardness that contains the bread of bean jelly plastic grass of the present invention, elasticity, cohesiveness, qualities such as adhesiveness and chewiness are better than the bread that common bread does not promptly contain bean jelly plastic grass, simultaneously shelf life extension.
Foregoing only is the basic explanation of the present invention under conceiving, and according to any equivalent transformation that technical scheme of the present invention is done, all should belong to protection scope of the present invention.
Claims (6)
1. a bread that contains bean jelly plastic grass is made up of major ingredient and auxiliary material, it is characterized in that described major ingredient is a wheat flour, and described auxiliary material accounts for the percentage calculation of the weight of major ingredient by it, and its composition and content are as follows:
Sugar 15-25%
Egg 10-14%
Yeast 1.6-2.0%
Bread improver 0.3-0.4%
Salt 0.6-1.0%
Vegetable oil 3-5%
Water 40-50%
Bean jelly plastic grass 0.1-0.3%;
Described bean jelly plastic grass is prepared by a method comprising the following steps:
(1), calculates by volume, be Chinese mesona herb: water is the ratio of 2:1, Chinese mesona herb is mixed back control temperature decoct 2h for 90-95 ℃ with water, pressing mass volume ratio then calculates, be Chinese mesona herb: the sodium acid carbonate of 0.1-0.2M is the ratio of 1g:8-9ml, and the Chinese mesona herb after decocting being joined in the sodium acid carbonate of 0.1-0.2M and controlling temperature is to obtain leaching liquor behind 95 ℃ of lixiviate 3-4h;
(2), the mass percent concentration that is incorporated as 3 times of its volumes in the leaching liquor of step (1) gained is that the ethanol water of 20-40% precipitates;
(3), the precipitation mass percent concentration of getting step (2) gained is 90-100% ethanol water 2h heating, the backflow processing of decolouring for 3-5 time promptly gets bean jelly plastic grass.
2. a kind of bread that contains bean jelly plastic grass as claimed in claim 1 is characterized in that described auxiliary material is as follows by its composition of percentage calculation and the content of weight that it accounts for major ingredient:
Sugar 15%
Egg 10%
Yeast 1.6%
Bread improver 0.3%
Salt 0.6%
Vegetable oil 3%
Water 40%
Bean jelly plastic grass 0.1%.
3. a kind of bread that contains bean jelly plastic grass as claimed in claim 1 is characterized in that described auxiliary material accounts for the percentage calculation of the weight of major ingredient by it, and its composition and content are as follows:
Sugar 20%
Egg 12%
Yeast 1.8%
Bread improver 0.35%
Salt 0.8%
Vegetable oil 4%
Water 45%
Bean jelly plastic grass 0.2%.
4. a kind of bread that contains bean jelly plastic grass as claimed in claim 1 is characterized in that described auxiliary material accounts for the percentage calculation of the weight of major ingredient by it, and its composition and content are as follows:
Sugar 25%
Egg 14%
Yeast 2.0%
Bread improver 0.4%
Salt 1.0%
Vegetable oil 5%
Water 50%
Bean jelly plastic grass 0.3%.
5. as claim 1,2,3 or 4 described a kind of preparation methods that contain the bread of bean jelly plastic grass, it is characterized in that specifically comprising the steps:
(1), the preparation of bean jelly plastic grass:
1., calculate by volume, be Chinese mesona herb: water is the ratio of 2:1, Chinese mesona herb is mixed back control temperature decoct 2h for 90-95 ℃ with water, pressing mass volume ratio then calculates, be Chinese mesona herb: the sodium acid carbonate of 0.1-0.2M is the ratio of 1g:8-9ml, and the Chinese mesona herb after decocting being joined in the sodium acid carbonate of 0.1-0.2M and controlling temperature is to obtain leaching liquor behind 95 ℃ of lixiviate 3-4h;
2., the mass percent concentration that 1. is incorporated as 3 times of its volumes in the leaching liquor of gained to step is that the ethanol water of 20-40% precipitates;
3., get step 2. the precipitation mass percent concentration of gained be 90-100% ethanol water heating 2h, backflow 3-5 time, the processing of decolouring promptly gets bean jelly plastic grass;
(2) 60% wheat flour, 77% total water, yeast low speed 227r/min stirs 5min, after leave standstill 0.5h, putting into temperature is 35 ℃, humidity is to proof 2.5-3h in 75% the proofing box to obtain proofing dough;
(3), with remaining wheat flour, sugar, egg, bread improver, salt, the bean jelly plastic grass of step (1) gained, remaining water join step (2) gained to proof in the dough control speed of agitator be 227r/min stirring at low speed 3min, and then the control rotating speed is that 403r/min high-speed stirred 3min becomes dough;
(4), vegetable oil being added in the dough of step (3) gained and controlling speed of agitator is that 227r/min stirs and up to dough vegetable oil all absorbed, controlling speed of agitator then and be 200-300r/min stirs dough fast and leaves standstill 30min until dough expansion after date, cut into each dough of 50g then, the round as a ball disc group that obtains;
(5), each disc group of step (4) gained is placed on temperature is 35 ℃, humidity is to put into baking box after proofing 1h in 75% the proofing box, control is got angry 180 ℃, 200 ℃ of play fire bake 15min, cool off 1h then naturally and promptly get the bread that contains bean jelly plastic grass.
6. as claim 1,2,3 or 4 described a kind of cool grass meal herb rubbers used in the bread of bean jelly plastic grass that contain, it is characterized in that being prepared by a method comprising the following steps:
(1), calculates by volume, be Chinese mesona herb: water is the ratio of 2:1, Chinese mesona herb is mixed back control temperature decoct 2h for 90-95 ℃ with water, pressing mass volume ratio then calculates, be Chinese mesona herb: the sodium acid carbonate of 0.1-0.2M is the ratio of 1g:8-9ml, and the Chinese mesona herb after decocting being joined in the sodium acid carbonate of 0.1-0.2M and controlling temperature is to obtain leaching liquor behind 95 ℃ of lixiviate 3-4h;
(2), the mass percent concentration that is incorporated as 3 times of its volumes in the leaching liquor of step (1) gained is to precipitate behind the ethanol water of 20-40%;
(3), the precipitation mass percent concentration of getting step (2) gained is 90-100% ethanol water heating 2h, the backflow processing of decolouring for 3-5 time promptly gets bean jelly plastic grass.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310152965.8A CN103222490B (en) | 2013-04-28 | 2013-04-28 | Bread containing Chinese mesona herb rubber and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310152965.8A CN103222490B (en) | 2013-04-28 | 2013-04-28 | Bread containing Chinese mesona herb rubber and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103960696A (en) * | 2014-05-21 | 2014-08-06 | 福建农林大学 | Method for improving gel strength and boiling fastness of minced fillet product |
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| CN1230356A (en) * | 1998-03-31 | 1999-10-06 | 陈永通 | Preparation of xiancao polysaccharide as new congelation agent |
| CN1751580A (en) * | 2005-07-22 | 2006-03-29 | 江南大学 | Functional and baked food-bread of gluten-free type, and its prodn. method |
| US20070172575A1 (en) * | 2006-01-20 | 2007-07-26 | Shamika Gune | Nutritious edible compositions having zero digestible carbohydrates and high proteins and processes for making same |
| CN102599210A (en) * | 2012-04-16 | 2012-07-25 | 福建农林大学 | Potato-bread frozen dough and preparation method thereof |
| CN102924621A (en) * | 2012-11-16 | 2013-02-13 | 上海应用技术学院 | Mesona chinensis benth polysaccharide and preparation method and applications thereof |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1230356A (en) * | 1998-03-31 | 1999-10-06 | 陈永通 | Preparation of xiancao polysaccharide as new congelation agent |
| CN1751580A (en) * | 2005-07-22 | 2006-03-29 | 江南大学 | Functional and baked food-bread of gluten-free type, and its prodn. method |
| US20070172575A1 (en) * | 2006-01-20 | 2007-07-26 | Shamika Gune | Nutritious edible compositions having zero digestible carbohydrates and high proteins and processes for making same |
| CN102599210A (en) * | 2012-04-16 | 2012-07-25 | 福建农林大学 | Potato-bread frozen dough and preparation method thereof |
| CN102924621A (en) * | 2012-11-16 | 2013-02-13 | 上海应用技术学院 | Mesona chinensis benth polysaccharide and preparation method and applications thereof |
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| Title |
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| 冯涛，等: "凉粉草胶与不同淀粉混合体系糊化和质构性质的研究", 《食品科学》, vol. 28, no. 11, 31 December 2007 (2007-12-31) * |
| 冯涛，等: "凉粉草胶的研究进展", 《中国食品添加剂》, no. 6, 31 December 2005 (2005-12-31) * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103960696A (en) * | 2014-05-21 | 2014-08-06 | 福建农林大学 | Method for improving gel strength and boiling fastness of minced fillet product |
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