CN103749616A - Method for making cereal green tea bread - Google Patents
Method for making cereal green tea bread Download PDFInfo
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- CN103749616A CN103749616A CN201410044283.XA CN201410044283A CN103749616A CN 103749616 A CN103749616 A CN 103749616A CN 201410044283 A CN201410044283 A CN 201410044283A CN 103749616 A CN103749616 A CN 103749616A
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Abstract
The invention discloses a method for making cereal green tea bread. The cereal green tea bread comprises 20 percent to 50 percent of bread flour, 20 percent to 50 percent of cereal flour, 1.5 percent to 2 percent of green tea powder, 0.3 percent to 0.35 percent of active dry yeast, 1.5 percent to 2 percent of white granulated sugar, 0.5 percent to 1 percent of vegetable oil, 2 percent to 2.5 percent of cream, 2.5 percent to 3 percent of milk powder, 3.5 percent to 4 percent of eggs, 0.25 percent to 0.3 percent of a bread improver and a proper amount of drinking water. The making process comprises the steps of pretreating of raw and auxiliary materials, mixing of the bread flour, the cereal flour and the green tea powder, first-time mixing, first-time fermentation, second-time mixing, second-time fermentation, dicing, dishing, leavening and baking. According to the cereal green tea bread, natural nutrition ingredients are added, the specific anti-aging effect, the cancer prevention effect, the anti-cancer effect, the sterilization effect, the anti-inflammation effect and the like are achieved, the flavor and the taste are improved, and the nutrient value and the dietary therapy value are improved. The cereal green tea bread is baked food having quite good development prospect.
Description
Technical field
The present invention relates to a kind of food-processing method, is a kind of coarse cereals green tea bread-making methods specifically.
Background technology
In coarse cereals, contain a certain amount of fiber rope and hemicellulose, for the wriggling tool that promotes digestion and absorption and stomach, have certain effect.In addition, coarse cereals are important sources of vitamin B complex, wherein with Cobastab
1, B
2, B
5, content is more.The natural materials of fresh leaf that contained more reservation in green tea, as Tea Polyphenols, catechin, chlorophyll, caffeine, amino acid, vitamins and other nutritious components, these natural nutrition compositions, have special-effect to anti-aging, anti-cancer, anticancer, sterilization, anti-inflammatory etc.Therefore in bread, add coarse cereals and green tea and can increase the nutritive value of bread.
Summary of the invention
The object of this invention is to provide a kind of coarse cereals green tea bread-making methods, coarse cereals, green tea are rationally added in bakery, be made into coarse cereals green tea bread, increased natural nutrient component content, original local flavor and the mouthfeel of bread have been improved, having improved nutritive value and the food therapy value of bread, is a kind of bakery that has DEVELOPMENT PROSPECT.
A kind of coarse cereals green tea bread provided by the invention, its raw material is comprised of the component of following percentage by weight:
Tailored flour for bread: 20～50%;
Coarse cereal powder: 20～50%;
Green tea powder: 1.5～2%;
Active dry yeast: 0.3～0.35%;
White granulated sugar: 1.5～2%;
Vegetable oil: 0.5～1%;
Cream: 2～2.5%;
Milk powder: 2.5～3%;
Egg: 3.5～4%;
Bread improver: 0.25～0.3%;
Water: appropriate;
Each component sum is 100% above, it is characterized in that: in above-mentioned batching, be added with 35～40% coarse cereal powder and 1.5～2% green tea powder.
The preparation method that the invention also discloses this coarse cereals green tea bread, it comprises following step:
Technological process: preprocessing raw material and auxiliary material → adjust first powder → fermentation → secondary tune powder → secondary fermentation → stripping and slicing first to enter to coil → proof → baking → finished product.
1, preprocessing raw material and auxiliary material: green tea is ground into micropowders more than 500 orders, active dry yeast is added to the warm water of appropriate 30 ℃, when yeast volumetric expansion, while there is a large amount of bubble, can carry out dough adjustment, egg is stirred, cream fusing is stand-by, and will ward off, salt dissolution filter is standby.
2, adjust for the first time powder: 70% tailored flour for bread is fully mixed with coarse cereal powder, green tea powder, the yeast having activated is placed in the lump and adjusts powder machine to adjust for the first time powder, approximately 6～10 minutes time.
3, fermentation for the first time: it is that 28～32 ℃ of relative temperatures are 75%～85% that the dough modulating is placed in to temperature, fermentation time approximately 50～60 minutes.
4, adjust for the second time powder: residue supplementary material is added in the dough fermenting for the first time and modulated, approximately 6～8 minutes time.
5, fermentation for the second time: the dough mixing up is for the second time placed in to 30～32 ℃, the condition bottom fermentation of humidity 80%～85% 50～60 minutes.
6, piecemeal enters dish: the bulk dough fermenting is divided into fritter by finished product requirement, more irregular dough is kneaded into ball shape, make it smooth surface, and even structure, gas does not overflow.
7, proof: it is 40～42 ℃ that bread base is placed in to temperature, in the room that relative humidity is 85%～90%, proofs 20～30 minutes, treat that bread base expands to proper volume, just can toast.
8, baking: bread base is sent in baking box and toasted, and adjusting furnace temperature is 200～240 ℃, humidity 65%～70%, baking time is 10～12 minutes.
The specific embodiment
Embodiment
Take 30 kilograms of tailored flour for bread, 70 kilograms of coarse cereal powders, 3 kilograms, green tea powder, 0.50 kilogram of active dry yeast, 2 kilograms of white granulated sugars, vegetable oil l kilogram, 3 kilograms, cream, 4 kilograms of milk powder, 5 kilograms, egg: 0. 40 kilograms of bread improvers, 25 kilograms, water.Green tea is ground into micropowders more than 500 orders, active dry yeast is added to the warm water of appropriate 30 ℃, when yeast volumetric expansion, while there is a large amount of bubble, can carry out dough adjustment, egg is stirred, cream fusing is stand-by, and by standby to sugar, salt dissolution filter; 70% tailored flour for bread is fully mixed with coarse cereal powder, green tea powder, the yeast having activated is placed in the lump and adjusts powder machine to adjust for the first time powder, approximately 6～10 minutes time: fermentation for the first time, it is that 28～32 ℃ of relative temperatures are 75%～85% that the dough modulating is placed in to temperature, fermentation time approximately 50～60 minutes; Adjust for the second time powder, residue supplementary material is added in the dough fermenting for the first time and modulated, approximately 6～8 minutes time; Fermentation, is placed in 30～32 ℃ by the dough mixing up for the second time, the condition bottom fermentation of humidity 80%～85% 50～60 minutes for the second time; Piecemeal enters dish, the bulk dough fermenting is divided into fritter by finished product requirement, more irregular dough is kneaded into ball shape, makes it smooth surface, even structure, and gas does not overflow; Proof, it is 40～42 ℃ that bread base is placed in to temperature, in the room that relative humidity is 85%～90%, proofs 20～30 minutes, treats that bread base expands to proper volume, just can toast; Baking, sends into bread base in baking box and toasts, and adjusting furnace temperature is 200～240 ℃, humidity 65%～70%, and baking time is 10～12 minutes.
Claims (1)
1. a coarse cereals green tea bread, is comprised of the raw material of following percentage by weight:
Tailored flour for bread: 20～50%; Coarse cereal powder: 20～50%; Green tea powder: 1.5～2%; Active dry yeast: 0.3～0.35%; White granulated sugar: 1.5～2%; Vegetable oil: 0.5～1%; Cream: 2～2.5%; Milk powder: 2.5～3%; Egg: 3.5～4%; Bread improver: 0.25～0.3%; Water: appropriate; Each component sum is 100% above, it is characterized in that: in above-mentioned batching, be added with 35～40% coarse cereal powder and 1.5～2% green tea powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410044283.XA CN103749616A (en) | 2014-02-01 | 2014-02-01 | Method for making cereal green tea bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410044283.XA CN103749616A (en) | 2014-02-01 | 2014-02-01 | Method for making cereal green tea bread |
Publications (1)
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| CN103749616A true CN103749616A (en) | 2014-04-30 |
Family
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| CN201410044283.XA Pending CN103749616A (en) | 2014-02-01 | 2014-02-01 | Method for making cereal green tea bread |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104430699A (en) * | 2014-11-17 | 2015-03-25 | 陶胜 | Pleurotus eryngii pumpkin health care bread making method |
| CN105713839A (en) * | 2014-12-03 | 2016-06-29 | 上海理工大学 | Monascus fuliginosus strain and application of same in preparation of monascus cheese |
| CN105794913A (en) * | 2016-05-27 | 2016-07-27 | 福建省农业科学院茶叶研究所 | Ultrafine tea powder bread and making method thereof |
| CN107183119A (en) * | 2017-06-27 | 2017-09-22 | 百色学院 | One kind smears tea bread and preparation method thereof |
| CN107296072A (en) * | 2017-07-14 | 2017-10-27 | 重庆糕美糕食品有限公司 | A kind of mulberry leaf coarse cereals bread and its preparation technology |
| CN109221333A (en) * | 2018-11-22 | 2019-01-18 | 河南牧业经济学院 | A kind of galactooligosaccharide tea bread and preparation method thereof |
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| CN1613354A (en) * | 2004-12-05 | 2005-05-11 | 刘贵权 | Green tea food (including cake) and production |
| CN101755873A (en) * | 2008-11-18 | 2010-06-30 | 姜晓宇 | Minor cereal bread making method |
| CN102084885A (en) * | 2009-12-07 | 2011-06-08 | 成都百康药业有限责任公司 | Method for preparing ginkgo oolong tea bread |
| CN103329964A (en) * | 2013-06-27 | 2013-10-02 | 冯耀荣 | Multi-grain bread and making method thereof |
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2014
- 2014-02-01 CN CN201410044283.XA patent/CN103749616A/en active Pending
Patent Citations (4)
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|---|---|---|---|---|
| CN1613354A (en) * | 2004-12-05 | 2005-05-11 | 刘贵权 | Green tea food (including cake) and production |
| CN101755873A (en) * | 2008-11-18 | 2010-06-30 | 姜晓宇 | Minor cereal bread making method |
| CN102084885A (en) * | 2009-12-07 | 2011-06-08 | 成都百康药业有限责任公司 | Method for preparing ginkgo oolong tea bread |
| CN103329964A (en) * | 2013-06-27 | 2013-10-02 | 冯耀荣 | Multi-grain bread and making method thereof |
Non-Patent Citations (1)
| Title |
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| 傅宾孝: "食盐在面包生产中的作用", 《粮油食品科技》, 2 March 1991 (1991-03-02), pages 18 - 19 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104430699A (en) * | 2014-11-17 | 2015-03-25 | 陶胜 | Pleurotus eryngii pumpkin health care bread making method |
| CN105713839A (en) * | 2014-12-03 | 2016-06-29 | 上海理工大学 | Monascus fuliginosus strain and application of same in preparation of monascus cheese |
| CN105713839B (en) * | 2014-12-03 | 2019-04-30 | 上海理工大学 | One plant of Monascus fulginosus bacterial strain and its preparing the application in red yeast rice cheese |
| CN105794913A (en) * | 2016-05-27 | 2016-07-27 | 福建省农业科学院茶叶研究所 | Ultrafine tea powder bread and making method thereof |
| CN107183119A (en) * | 2017-06-27 | 2017-09-22 | 百色学院 | One kind smears tea bread and preparation method thereof |
| CN107183119B (en) * | 2017-06-27 | 2020-04-28 | 百色学院 | Matcha bread and making method thereof |
| CN107296072A (en) * | 2017-07-14 | 2017-10-27 | 重庆糕美糕食品有限公司 | A kind of mulberry leaf coarse cereals bread and its preparation technology |
| CN109221333A (en) * | 2018-11-22 | 2019-01-18 | 河南牧业经济学院 | A kind of galactooligosaccharide tea bread and preparation method thereof |
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Application publication date: 20140430 |