CN103931692B - 一种玉米粒牛奶营养面包 - Google Patents

一种玉米粒牛奶营养面包 Download PDF

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CN103931692B
CN103931692B CN201410100859.XA CN201410100859A CN103931692B CN 103931692 B CN103931692 B CN 103931692B CN 201410100859 A CN201410100859 A CN 201410100859A CN 103931692 B CN103931692 B CN 103931692B
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CN103931692A (zh
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柳培健
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Fujian Yunfu Food Co ltd
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Abstract

一种玉米粒牛奶营养面包,由以下重量份原料组成:面粉220-230、酵母粉5-6、南瓜粉30-40、牡蛎粉10-13、胡萝卜丝30-40、山楂30-40、牛奶60-70、玉米粒40-50、天冬5-7、柚子皮5-6、芦根4-5、竹叶4-5、紫苏子4-5、荷叶4-6、玄参3-5、苦荞花粉2-3等;本发明的一种玉米粒牛奶营养面包,添加山楂、胡萝卜等食材,口感很好,且含有丰富的维生素,以及天冬、柚子皮、芦根、竹叶、紫苏子等中药材的提取物的添加,具有一定的降火、助消化的功效,适合易上火、消化不好的人食用。

Description

一种玉米粒牛奶营养面包
技术领域
本发明主要涉及食品及其制备方法技术领域,尤其涉及一种玉米粒牛奶营养面包。
背景技术
人们日常生活,离不开食品及其辅料,人们对其口味和营养的要求也在逐渐升高,市场上的食品及辅料,已经不能够满足人们的日常需求,高营养且具有一定的养生的食物越来越受到消费者的青睐。
发明内容
本发明为了弥补已有技术的缺陷,提供一种玉米粒牛奶营养面包的制备方法。
本发明是通过以下技术方案实现的:一种玉米粒牛奶营养面包,由以下重量份原料组成:面粉220-230、酵母粉5-6、南瓜粉30-40、牡蛎粉10-13、胡萝卜丝30-40、山楂30-40、牛奶60-70、玉米粒40-50、天冬5-7、柚子皮5-6、芦根4-5、竹叶4-5、紫苏子4-5、荷叶4-6、玄参3-5、苦荞花粉2-3、白糖40-50、食盐适量、食品添加剂8-10、橄榄油、水适量:
食品添加剂,由以下重量份原料组成:豆渣20-30、板栗粉30-40、猪骨粉10-15、岗稔果粉8-10、蓝莓果酱50-60、白茅根汁3-5、西瓜汁50-60;
食品添加剂的制备方法:将蓝莓果酱、白茅根汁、西瓜汁放入锅中,加热并不断搅拌,煮沸后,加入豆渣、板栗粉、猪骨粉、岗稔果粉,充分搅拌混匀即可。
一种玉米粒牛奶营养面包的制备方法,包括以下步骤:
(1)将山楂洗净,取其果肉,与胡萝卜丝、玉米粒一起放入锅中,倒入牛奶,加热炖煮20-30分钟,取锅中所有物料备用;
(2)将天冬、柚子皮、芦根、竹叶、紫苏子、荷叶、玄参、苦荞花粉用5-9倍量的水提取,将提取液浓缩,得到中药浓缩液备用;
(3)将面粉、酵母粉、南瓜粉、牡蛎粉、白糖、食盐、食品添加剂合并,加入步骤1中所有物料、中药浓缩液、适量水,搅拌,得到面团后发酵5-7小时;
(4)用发酵好的面团做成面包,在面包表面喷上橄榄油,将面包放入烤箱中烤熟即可。
本发明的优点是:本发明的一种玉米粒牛奶营养面包,添加山楂、胡萝卜等食材,口感很好,且含有丰富的维生素,以及天冬、柚子皮、芦根、竹叶、紫苏子等中药材的提取物的添加,具有一定的降火、助消化的功效,适合易上火、消化不好的人食用。
具体实施方式
一种玉米粒牛奶营养面包,由以下重量份(Kg)原料组成:面粉220、酵母粉5、南瓜粉30、牡蛎粉10、胡萝卜丝30、山楂30、牛奶60、玉米粒40、天冬5、柚子皮5、芦根4、竹叶4、紫苏子4、荷叶4、玄参3、苦荞花粉2、白糖40、食盐适量、食品添加剂8、橄榄油、水适量:
食品添加剂,由以下重量份(Kg)原料组成:豆渣20、板栗粉30、猪骨粉10、岗稔果粉8、蓝莓果酱50、白茅根汁3、西瓜汁50;
食品添加剂的制备方法:将蓝莓果酱、白茅根汁、西瓜汁放入锅中,加热并不断搅拌,煮沸后,加入豆渣、板栗粉、猪骨粉、岗稔果粉,充分搅拌混匀即可。
一种玉米粒牛奶营养面包的制备方法于,包括以下步骤:
(1)将山楂洗净,取其果肉,与胡萝卜丝、玉米粒一起放入锅中,倒入牛奶,加热炖煮20分钟,取锅中所有物料备用;
(2)将天冬、柚子皮、芦根、竹叶、紫苏子、荷叶、玄参、苦荞花粉用5倍量的水提取,将提取液浓缩,得到中药浓缩液备用;
(3)将面粉、酵母粉、南瓜粉、牡蛎粉、白糖、食盐、食品添加剂合并,加入步骤1中所有物料、中药浓缩液、适量水,搅拌,得到面团后发酵5小时;
(4)用发酵好的面团做成面包,在面包表面喷上橄榄油,将面包放入烤箱中烤熟即可。

Claims (1)

1.一种玉米粒牛奶营养面包,其特征在于,由以下重量份原料制成:面粉220-230、酵母粉5-6、南瓜粉30-40、牡蛎粉10-13、胡萝卜丝30-40、山楂30-40、牛奶60-70、玉米粒40-50、天冬5-7、柚子皮5-6、芦根4-5、竹叶4-5、紫苏子4-5、荷叶4-6、玄参3-5、苦荞花粉2-3、白糖40-50、食盐适量、食品添加剂8-10、橄榄油、水适量:
所述食品添加剂,由以下重量份原料制成:豆渣20-30、板栗粉30-40、猪骨粉10-15、岗稔果粉8-10、蓝莓果酱50-60、白茅根汁3-5、西瓜汁50-60;所述食品添加剂的制备方法:将蓝莓果酱、白茅根汁、西瓜汁放入锅中,加热并不断搅拌,煮沸后,加入豆渣、板栗粉、猪骨粉、岗稔果粉,充分搅拌混匀即可;
所述的一种玉米粒牛奶营养面包的制备方法,包括以下步骤:
(1)将山楂洗净,取其果肉,与胡萝卜丝、玉米粒一起放入锅中,倒入牛奶,加热炖煮20-30分钟,取锅中所有物料备用;
(2)将天冬、柚子皮、芦根、竹叶、紫苏子、荷叶、玄参、苦荞花粉用5-9倍量的水提取,将提取液浓缩,得到中药浓缩液备用;
(3)将面粉、酵母粉、南瓜粉、牡蛎粉、白糖、食盐、食品添加剂合并,加入步骤1中所有物料、中药浓缩液、适量水,搅拌,得到面团后发酵5-7小时;
(4)用发酵好的面团做成面包,在面包表面喷上橄榄油,将面包放入烤箱中烤熟即可。
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CN105831194A (zh) * 2016-03-21 2016-08-10 安徽友源食品有限公司 一种扇贝牡蛎面包及其制备方法
CN105918391A (zh) * 2016-07-07 2016-09-07 广西南宁栩兮科技有限公司 一种粗纤维面包及其制作方法
CN107484799A (zh) * 2017-07-27 2017-12-19 合肥台香食品有限公司 一种可长效保存牛奶板栗味面包的制备方法
CN107646940A (zh) * 2017-11-07 2018-02-02 安徽鸿泰食品有限公司 一种营养保健紫薯山楂面包的制作方法
CN108651583A (zh) * 2018-06-04 2018-10-16 福建品居生物科技有限公司 一种中种三次复合菌发酵膳食面包及其制造方法

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1194785A (zh) * 1997-04-03 1998-10-07 内蒙古波特食品有限公司 玉米系列面包
CN1736212A (zh) * 2005-08-24 2006-02-22 吴微 面包及其制备方法
CN101035594A (zh) * 2004-08-09 2007-09-12 酶学技术有限公司 用于糖尿病患者的食品
CN103598283A (zh) * 2013-10-15 2014-02-26 鲁杨 一种甘草绿豆面包

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1194785A (zh) * 1997-04-03 1998-10-07 内蒙古波特食品有限公司 玉米系列面包
CN101035594A (zh) * 2004-08-09 2007-09-12 酶学技术有限公司 用于糖尿病患者的食品
CN1736212A (zh) * 2005-08-24 2006-02-22 吴微 面包及其制备方法
CN103598283A (zh) * 2013-10-15 2014-02-26 鲁杨 一种甘草绿豆面包

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