CN103271116A - Student enriched bread and processing method thereof - Google Patents
Student enriched bread and processing method thereof Download PDFInfo
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- CN103271116A CN103271116A CN2013102584864A CN201310258486A CN103271116A CN 103271116 A CN103271116 A CN 103271116A CN 2013102584864 A CN2013102584864 A CN 2013102584864A CN 201310258486 A CN201310258486 A CN 201310258486A CN 103271116 A CN103271116 A CN 103271116A
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Abstract
The invention discloses a student enriched bread and a processing method thereof. The student enriched bread is made of raw materials, based on the weight part ratio, 100 parts of flour, 1-10 parts of rice albumen powder, 1-5 parts of skim milk powder, 15-30 parts of white granulated sugar, 1-5 parts of trehalose, 5-15 parts of egg, 0.5-2 parts of salt, 5-15 parts of yellow cream, 0.5-1.5 parts of active dry yeast and 45-70 parts of water. The invention further provides the processing method of the student enriched bread. The student enriched bread obtained by adopting the processing method has a good expansion rate and a loose structure, and is safe and healthful, good in taste and flavor, convenient to bring and eat, long in quality guarantee period, high in nutritive value, low in allergy, and especially suitable for primary and secondary school students to eat as breakfast.
Description
Technical field
The present invention relates to a kind of student nutrition food and processing method thereof, especially relate to a kind of breakfast for students edible enriched bread and processing method thereof of being suitable for.
Background technology
Primary and secondary students are the physical growth important period of growing still not, also is that the heavy intelligence of learning tasks is opened periods.Healthy development and the nutrient in this stage are closely bound up, are affecting each head of a family's the heart, are also concerning the future of country.
At present, because time relationship, domestic student's major part is bought breakfast the roadside street pedlar, and the self-control of fraction family or school lunch service provide.The roadside street pedlar adopts inferior raw material in a large number in order to reduce cost, processing conditions is coarse and crude, and food security can not get guaranteeing, the student is because of the report that the eats roadside street pedlar's food acute poisoning end that appears in the newspapers repeatly.Even the equilibrium of nutrition also can not be accomplished by family or school lunch service owing to lack nutrition knowledge.Thereby develop a kind of safety, nutrition, convenience and can received breakfast food be the developing direction of later student nutrition breakfast.
External student nutrition breakfast mainly is milk Ensure Liquid oatmeal, but with Chinese consumption habit, tends to have good taste and more convenient bread.And present bread mainly is the nutrition arrangement that is applicable to mass consumption, add the common method that other functional components are bread fortifications, add the nutritive value that whey powder improves bread as Liu Min etc. in bread, its correlative study was published in " grain processing " 2010 the 35th the 2nd phases of volume.The method also is used for the special-purpose student nutrition bread of exploitation.But the whey powder price is higher.
Summary of the invention
The technical problem to be solved in the present invention is, overcomes the deficiencies in the prior art, and a kind of convenience, safety, low irritated, balanced in nutrition student nutrition bread and processing method thereof are provided.
The technical scheme that the present invention solves its technical problem employing is:
The present invention's student nutrition bread is made by following materials of weight proportions: 100 parts in flour, rice protein powder 1-10 part, skimmed milk power 1-5 part, white granulated sugar 15-30 part, trehalose 1-5 part, egg 5-15 part, salt 0.5-2 part, yellow cream 5-15 part, active dry yeast 0.5-1.5 part, water 45-70 part.
Described flour preferred protein content〉11.5%;
Described rice protein powder preferred protein content 〉=85wt%.
The processing method of the present invention's student nutrition bread may further comprise the steps:
(1) transfers powder: 100 parts in flour, rice protein powder 1-10 part, skimmed milk power 1-5 part, white granulated sugar 15-30 part, trehalose 1-5 part, egg 5-15 part, active dry yeast 0.5-1.5 part, salt 0.5-2 part are added mixer together, under 40-50 rev/min rotating speed, stirred 2～5 minutes, add water 45-70 part while stirring, under 80-100 rev/min rotating speed, stirred 3～8 minutes again, add yellow cream 5-15 part then, continue under 120-150 rev/min rotating speed, to stir 6～12 minutes; Should make dough not have the fecula piece, the soft or hard uniformity, the gluten expansion is abundant, high resilience, the surface is glossy, sticking cylinder;
(2) fermentation: will put into fermenting case (constant incubator) through the dough that step (1) modulates, temperature is controlled at 15-28 ℃, ferments 20-40 minute; Be " mushroom " shape until the dough expansion, slightly descend when hand bumps;
(3) stripping and slicing, rub circle: dough is behind step (2) fermenting-ripening, and stripping and slicing immediately is cut into one one (preferred every 50-80g) to dough, and every living face is rubbed globulate, makes its heart solid, smooth surface;
(4) dough leaves standstill: will be through step (3) stripping and slicing, rub round dough and at room temperature left standstill 20～40 minutes;
(5) be shaped: dough is made into various shape, evenly is placed in the baking tray, will note the distance between the face base when putting;
(6) proof: the dough after will being shaped, put into proofing box, 30～45 ℃ of temperature, relative humidity 70-90%, time 0.5-1.5 hour, by proofing, increase the vigor of yeast, dough is expanded with the fastest speed, the 8.5-9 that reaches finished product bread becomes, for the inside spongy tissue of bread lays the foundation, brush egg liquid at the face base then;
(7) baking: bread base that will volumetric expansion after step (6) proof is put into oven heat, solid shape, and baking temperature: get angry 190-210 ℃, following fiery 160-190 ℃, 10-25 minute;
(8) cooling, packing: the bread back temperature of coming out of the stove is very high, must cool off immediately, make the temperature in bread centre drop to 20-37 ℃ after packing, bread gets product; Cooling and packing are all carried out in the standard clean operation area, to guarantee that bread never degenerated in 7-20 days.
Studies show that protein has important feature such as comprehensive nutrition, high biological value, hypoallergenic in the rice, is unique a kind of corn gluten protein that avoids hypersensitive test.To characteristics such as allergic reaction sensitivity, nutrient balance demand height, the present invention adds the food-grade rice protein powder in bread making process at children physique, with enriched nutritive and protection SH.
The rice protein powder price is low among the present invention, the purity height, anaphylaxis is low, absorptivity is high, amino acid is formed rationally, is pushed away to be " king of albumen ", its amino acid compositional model is almost completely consistent with amino acid compositional model in the skeletal muscle, and the children that are particularly suitable for growth and development stage are edible; And trehalose not only can improve immunity, can also prolong effective period of food quality, keeps flavour of food products.
The enriched bread that the present invention makes has better expansion rate and open structure, safety and sanitation, and taste flavor is good, and carries instant, and long shelf-life is of high nutritive value, and anaphylaxis is low, is particularly suitable for students in middle and primary schools and eats as breakfast.
The specific embodiment
Be described in further detail below in conjunction with the present invention of embodiment.
Embodiment 1
The student nutrition bread of present embodiment is made by following materials of weight proportions: Strong flour 1000g, rice protein powder 50g, skimmed milk power 20g, white granulated sugar 200g, trehalose 50g, egg 80g, active dry yeast 10g, yellow cream 100g, salt 10g, water 600 mL.
Described flour protein content is 12%;
Described rice protein powder protein content is 85wt%.
The processing method of the student nutrition bread of present embodiment may further comprise the steps:
(1) transfer powder: with Strong flour 1000g, rice protein powder 50g, skimmed milk power 20g, white granulated sugar 200g, trehalose 50g, egg 80g, active dry yeast 20g,, salt 10g adds mixer together, under 50 rev/mins rotating speed, stirred 2 minutes, add water 600 mL while stirring, under 100 rev/mins rotating speed, stirred 4 minutes again, add yellow cream 100g then, continue under 140 rev/mins rotating speed, to stir 8 minutes; Make dough not have the fecula piece, the soft or hard uniformity, the gluten expansion is abundant, high resilience, the surface is glossy, sticking cylinder;
(2) fermentation: will put into fermenting case (constant incubator) through the dough that step (1) modulates, temperature is controlled at 25 ℃, ferments 30 minutes; Dough expanded and was " mushroom " shape this moment, slightly descended when hand bumps;
(3) stripping and slicing, rub circle: dough is behind step (2) fermenting-ripening, and stripping and slicing immediately is cut into the fritter of 75g to dough, and every living face is rubbed globulate, so that its heart is solid, smooth surface;
(4) dough leaves standstill: will be through step (3) stripping and slicing, rub round dough and at room temperature left standstill 25 minutes;
(5) be shaped: dough is made into various shape, evenly is placed in the baking tray, the distance when putting between the face base is 40cm;
(6) proof: the dough after will being shaped, put into proofing box, 38 ℃ of temperature, relative humidity 85%, proofs the back and brushes egg liquid at the face base 1 hour time;
(7) baking: bread base that will volumetric expansion through step (6) proof after is put into oven heat, solid shape, and baking temperature: get angry 205, following fiery 190 ℃, 12 minutes;
(8) cooling, packing: immediately in the cooling of standard clean district, make the temperature in bread centre drop to 35 ℃ after bread is come out of the stove, aseptic packaging then gets product.
The enriched bread that present embodiment makes, color are all good, and nutritious, and anaphylaxis is low, safe and sanitary, and instant, the shelf-life is 7-20 days, is particularly suitable for breakfast for students and eats.
Embodiment 2
The student nutrition bread of present embodiment is made by following materials of weight proportions: Strong flour 1000g, rice protein powder 30g, skimmed milk power 20g, white granulated sugar 280g, trehalose 50g, egg 100g, active dry yeast 10g, yellow cream 100g, salt 8g, water 550mL.
The processing method of the student nutrition bread of present embodiment may further comprise the steps:
(1) transfers powder: Strong flour 1000g, rice protein powder 30g, skimmed milk power 20g, white granulated sugar 280 g, trehalose 50g, egg 100g, active dry yeast 10g, salt 8g are added mixer, under 50 rev/mins rotating speed, stirred 3 minutes, add water 550 mL while stirring, under 100 rev/mins rotating speed, stirred 4 minutes again, add yellow cream 100g then, continuation was stirred 8 minutes under 150 rev/mins rotating speed, make dough not have the fecula piece, the soft or hard uniformity, the gluten expansion fully, high resilience, the surface is glossy, not sticking cylinder;
(2) fermentation: will put into fermenting case (constant incubator) through the dough that step (1) modulates, temperature is controlled at 20 ℃, ferments 40 minutes; Dough expanded and was " mushroom " shape this moment, slightly descended when hand bumps;
(3) stripping and slicing, rub circle: dough is behind step (2) fermenting-ripening, and stripping and slicing immediately is cut into small pieces dough by every 70g, and every living face is rubbed globulate, so that its heart is solid, smooth surface;
(4) dough leaves standstill: will be through step (3) stripping and slicing, rub round dough and at room temperature left standstill 30 minutes;
(5) be shaped: dough is made into various shape, evenly is placed in the baking tray, the distance when putting between the face base is 40cm;
(6) proof: the dough after will being shaped, put into proofing box, 38 ℃ of temperature, relative humidity 85%, proofs the back and brushes egg liquid at the face base 1 hour time;
(7) baking: bread base that will volumetric expansion through step (6) proof after is put into oven heat, solid shape, and baking temperature: get angry 200 ℃, following fiery 190 ℃, 15 minutes;
(8) cooling, packing: after coming out of the stove, bread immediately in the cooling of standard clean district, make the temperature in bread centre drop to 25 ℃, aseptic packaging, bread gets product.
The enriched bread that present embodiment makes, color are all good, and nutritious, safe and sanitary, and instant, the shelf-life is 7-20 days, is particularly suitable for breakfast for students and eats.
Claims (5)
1. student nutrition bread, it is characterized in that, made by following materials of weight proportions: 100 parts in flour, rice protein powder 1-10 part, skimmed milk power 1-5 part, white granulated sugar 15-30 part, trehalose 1-5 part, egg 5-15 part, salt 0.5-2 part, yellow cream 5-15 part, active dry yeast 0.5-1.5 part, water 45-70 part.
2. student nutrition bread according to claim 1 is characterized in that, described flour protein content〉11.5%.
3. student nutrition bread according to claim 1 and 2 is characterized in that, described rice protein powder is protein content 〉=85wt %.
4. a method for preparing as student nutrition bread as described in one of claim 1-3 is characterized in that, may further comprise the steps:
(1) transfers powder: 100 parts in flour, rice protein powder 1-10 part, skimmed milk power 1-5 part, white granulated sugar 15-30 part, trehalose 1-5 part, egg 5-15 part, active dry yeast 0.5-1.5 part, salt 0.5-2 part are added mixer together, under 40-50 rev/min rotating speed, stirred 2～5 minutes, add water 45-70 part while stirring, under 80-100 rev/min rotating speed, stirred 3～8 minutes again, add yellow cream 5-15 part then, continue under 120-150 rev/min rotating speed, to stir 6～12 minutes; Make dough not have the fecula piece, the soft or hard uniformity, the gluten expansion is abundant, high resilience, the surface is glossy, sticking cylinder;
(2) fermentation: will put into fermenting case through the dough that step (1) modulates, temperature is controlled at 15-28 ℃, ferments 20-40 minute; Be " mushroom " shape until the dough expansion, slightly descend when hand bumps;
(3) stripping and slicing, rub circle: dough is behind step (2) fermenting-ripening, and stripping and slicing immediately is cut into one one to dough, and every living face is rubbed globulate, makes its heart solid, smooth surface;
(4) dough leaves standstill: will be through step (3) stripping and slicing, rub round dough and at room temperature left standstill 20～40 minutes;
(5) be shaped: dough is made into various shape, evenly is placed in the baking tray;
(6) proof: the dough after will being shaped, put into proofing box, 30～45 ℃ of temperature, relative humidity 70-90% time 0.5-1.5 hour, brushes egg liquid at the face base then;
(7) baking: bread base that will volumetric expansion after step (6) proof is put into oven heat, solid shape, and baking temperature: get angry 190-210 ℃, following fiery 160-190 ℃, 10-25 minute;
(8) cooling, packing: after bread is come out of the stove, cooling immediately, make the temperature in bread centre drop to 20-37 ℃ after packing, bread gets product.
5. the processing method of student nutrition bread according to claim 4 is characterized in that, in the step (3), dough is cut into every 50-80g.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104041555A (en) * | 2014-07-03 | 2014-09-17 | 济南蓬生农业科技有限公司 | Hypsizygus marmoreus nutrient bread and making method thereof |
| CN105815375A (en) * | 2016-05-16 | 2016-08-03 | 饶世柱 | Nutritional bread for students |
| CN105875725A (en) * | 2016-06-22 | 2016-08-24 | 苏州花园伟业食品发展有限公司 | Frozen cheese custard bread and making method thereof |
| CN105961505A (en) * | 2016-02-17 | 2016-09-28 | 蚌埠味多多学生营养餐有限公司 | Bread for senescence delaying and digestion improvement and preparation method for same |
| CN105961508A (en) * | 2016-02-17 | 2016-09-28 | 蚌埠味多多学生营养餐有限公司 | Highland barley bread for vigor strengthening and digestion improvement and preparation method for same |
| CN105961507A (en) * | 2016-02-17 | 2016-09-28 | 蚌埠味多多学生营养餐有限公司 | Bread for bowel relaxing and digestion improvement and preparation method for same |
| CN105961490A (en) * | 2016-02-17 | 2016-09-28 | 蚌埠味多多学生营养餐有限公司 | Passion fruit bread for beauty care and digestion improvement and preparation method for same |
| CN107467134A (en) * | 2017-09-01 | 2017-12-15 | 武汉轻工大学 | Low fat bread and preparation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104041555A (en) * | 2014-07-03 | 2014-09-17 | 济南蓬生农业科技有限公司 | Hypsizygus marmoreus nutrient bread and making method thereof |
| CN105961505A (en) * | 2016-02-17 | 2016-09-28 | 蚌埠味多多学生营养餐有限公司 | Bread for senescence delaying and digestion improvement and preparation method for same |
| CN105961508A (en) * | 2016-02-17 | 2016-09-28 | 蚌埠味多多学生营养餐有限公司 | Highland barley bread for vigor strengthening and digestion improvement and preparation method for same |
| CN105961507A (en) * | 2016-02-17 | 2016-09-28 | 蚌埠味多多学生营养餐有限公司 | Bread for bowel relaxing and digestion improvement and preparation method for same |
| CN105961490A (en) * | 2016-02-17 | 2016-09-28 | 蚌埠味多多学生营养餐有限公司 | Passion fruit bread for beauty care and digestion improvement and preparation method for same |
| CN105815375A (en) * | 2016-05-16 | 2016-08-03 | 饶世柱 | Nutritional bread for students |
| CN105875725A (en) * | 2016-06-22 | 2016-08-24 | 苏州花园伟业食品发展有限公司 | Frozen cheese custard bread and making method thereof |
| CN107467134A (en) * | 2017-09-01 | 2017-12-15 | 武汉轻工大学 | Low fat bread and preparation method thereof |
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Application publication date: 20130904 |