CN104366295A - Method for preparing banana and bread pudding - Google Patents
Method for preparing banana and bread pudding Download PDFInfo
- Publication number
- CN104366295A CN104366295A CN201410678786.2A CN201410678786A CN104366295A CN 104366295 A CN104366295 A CN 104366295A CN 201410678786 A CN201410678786 A CN 201410678786A CN 104366295 A CN104366295 A CN 104366295A
- Authority
- CN
- China
- Prior art keywords
- banana
- bread
- pudding
- liquid
- white granulated
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/10—Puddings; Dry powder puddings
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Grain Derivatives (AREA)
Abstract
The invention discloses a method for preparing a banana and bread pudding. The method comprises the processes of modulating pudding liquid and baking croutons, wherein the weight ratio of white granulated sugar to fresh milk to dry bread to eggs is 1 to 6 to 3 to 2.5. The dry bread is combined with the banana by virtue of a unique means, so that waste is exchanged into treasure; the hardened dry bread becomes soft and smooth again, has rich milky aroma and banana aroma, and simultaneously has the nutritive values of the milk and the banana; the banana and bread pudding is golden in appearance and sweet in taste, and is a natural green health food; and the banana is tender in the inside and crisp in the skin after being baked, and has excellent taste.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to the preparation method of pudding.
Background technology
Along with the fast development of economy, the living standard of people improves greatly, and operating pressure increases day by day, also more and more higher to the requirement of the aspect such as pure natural property, security, trophism of food.Banana pulp nutritive value is quite high, every 100 grams of pulp carbohydrate containing 20 grams, 1.2 grams, protein, 0.6 gram, fat; In addition, also containing the various trace elements such as magnesium, iron and vitamin A, vitamin B1, vitamin B2.Wherein vitamin A energy growth promoting effects, builds up one's resistance to disease, and is that the normal fecundity of maintenance and eyesight institute are required; The anti-athlete's foot of thiamine energy, promotes appetite, helps digest, neuroprotective system; Riboflavin can promote human normal g and D.Banana, except the steady thrombocytin of energy and epiphysin, also containing magnesium elements, can allow of flaccid muscles, alleviate operating pressure, clearing away heat and moistening the bowels, promote enterogastric peristalsis.Banana ate mainly as fruit in the past, more single on taste, bread is due to long-time placement, easily become not only dry but also hard, taste is bad, thus goes out of use, and causing food wastes in a large number, and common bread is mostly high sugared high heat additive, raw material mostly lacks various vitamin and the trace element of needed by human body.
Summary of the invention
The hardening exsiccation of meeting after current bread spends the night, taste is bad, thus go out of use, cause grain to waste in a large number, and common bread raw materials mostly lacks various vitamin and trace element, for the problems referred to above, the invention provides a kind of banana bread pudding containing multiple micro elements needed by human and various vitamin of interpolation newly and preparation method thereof, banana flavor will be baked be combined with bread, make environmental protective hygienic food, more by the welcome of consumer.
Technical solution of the present invention is: a kind of preparation method of banana bread pudding, it is characterized in that comprising the following steps: a, pudding liquid make: when the little fire of fresh milk is heated to boiling, close fire, add white granulated sugar to stir to sugar and dissolve, egg is broken up, add 5 vanillons, beat evenly, fresh milk is slowly added in egg liquid, add while beat evenly, after filtering 2 times, namely make pudding liquid; B, rusk is cut into little fourth, banana is cleaned peeling, and be cut into banana fourth, banana fourth volume is 64 cubic centimetres; C, white granulated sugar to be sieved uniformly at die surface, bread fourth is loaded in mould, the charge weight of bread is no more than 3/4 of mold capacity, and slightly firmly presses consolidation with hand, makes surfacing, the pudding liquid that step a is obtained waters uniformly at bread surface, mould is placed on baking tray, injects 2/3rds hot water, put into baking box water proof at 180 DEG C and scorch 20 minutes in baking tray, then banana pieces is sprinkling upon on pudding and continues baking 25 minutes.
Further, the weight ratio of described white granulated sugar, fresh milk, rusk, egg is 1:6:3:2.5.
After adopting above technical scheme, the beneficial effect that the present invention reaches is: banana pulp nutritive value is quite high, every 100 grams of pulp carbohydrate containing 20 grams, 1.2 grams, protein, 0.6 gram, fat; In addition, also containing the various trace elements such as magnesium, iron and vitamin A, vitamin B1, vitamin B2.Wherein vitamin A energy growth promoting effects, builds up one's resistance to disease, and is that the normal fecundity of maintenance and eyesight institute are required; The anti-athlete's foot of thiamine energy, promotes appetite, helps digest, neuroprotective system; Riboflavin can promote human normal g and D.Banana, except the steady thrombocytin of energy and epiphysin, also containing magnesium elements, can allow of flaccid muscles, alleviate operating pressure, clearing away heat and moistening the bowels, promote enterogastric peristalsis.Compared with prior art, banana and bread pudding combine by the banana bread pudding that the present invention makes, and make environmental protective hygienic food, turn waste into wealth, and allow hardening rusk again become soft perfume and slide, have both nutritive values; Outward appearance is golden yellow, and have strong milk and banana fragrance, entrance is fragrant and sweet, and in banana is formed after overbaking, tender skin is crisp, has splendid taste.
Detailed description of the invention
Below the present invention is further described.
Get the raw materials ready:
Fresh milk 300 grams, rusk 150 grams, 125 grams, egg, white granulated sugar 50 grams, vanillon 5.
Preparation:
1) pudding liquid makes:
Fresh milk 300 grams of little fire close fire when being heated to boiling, add white granulated sugar 20 grams and stir to sugar and dissolve; 125 grams, egg is broken up, adds 5 vanillons, beat evenly; Fresh milk is slowly added in egg liquid, adds and beat evenly, after filtering 2 times, namely make pudding liquid.
2) preparation of bread fourth
Rusk is cut into little fourth.
3) preparation of banana pieces
Clean banana is cut into the cubic block of about 4cm size.
4) bake and bank up with earth
White granulated sugar 30 grams is sieved uniformly at die surface, bread fourth is loaded in mould, the charge weight of bread is no more than 3/4 of mold capacity, and slightly firmly presses consolidation with hand, makes surfacing, pudding liquid is watered uniformly at bread surface, mould is placed on baking tray, injects 2/3rds hot water, put into baking box water proof at 180 DEG C and scorch 20 minutes in baking tray, then take out the banana pieces sprinkling appropriate amount, continue baking 25 minutes.
The banana bread pudding color and luster made by said method is for golden yellow, and have strong milk and banana fragrance, entrance is fragrant and sweet, and in banana is formed after overbaking, tender skin is crisp, has splendid taste.
Claims (2)
1. a preparation method for banana bread pudding, is characterized in that comprising the following steps:
A, pudding liquid make: close fire when the little fire of fresh milk is heated to boiling, add white granulated sugar and stir to sugar and dissolve; Egg is broken up, adds 5 vanillons, beat evenly; Fresh milk is slowly added in egg liquid, adds and beat evenly, after filtering 2 times, namely make pudding liquid;
B, rusk is cut into little fourth, banana is cleaned peeling, and be cut into banana fourth, banana fourth volume is 64 cubic centimetres;
C, white granulated sugar to be sieved uniformly at die surface, bread fourth is loaded in mould, the charge weight of bread is no more than 3/4 of mold capacity, and slightly firmly presses consolidation with hand, makes surfacing, the pudding liquid that step a is obtained waters uniformly at bread surface, mould is placed on baking tray, injects 2/3rds hot water, put into baking box water proof at 180 DEG C and scorch 20 minutes in baking tray, then banana pieces is sprinkling upon on pudding and continues baking 25 minutes.
2. the preparation method of banana bread pudding according to claim l, is characterized in that: the weight ratio of described white granulated sugar, fresh milk, rusk, egg is 1:6:3:2.5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410678786.2A CN104366295A (en) | 2014-11-24 | 2014-11-24 | Method for preparing banana and bread pudding |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410678786.2A CN104366295A (en) | 2014-11-24 | 2014-11-24 | Method for preparing banana and bread pudding |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104366295A true CN104366295A (en) | 2015-02-25 |
Family
ID=52545686
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410678786.2A Pending CN104366295A (en) | 2014-11-24 | 2014-11-24 | Method for preparing banana and bread pudding |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104366295A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108576154A (en) * | 2018-05-04 | 2018-09-28 | 南京烹饪技工学校 | A kind of banana bread and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102687831A (en) * | 2012-06-04 | 2012-09-26 | 蜡笔小新（福建）食品工业有限公司 | Preparation method of roast beetroot bread pudding |
-
2014
- 2014-11-24 CN CN201410678786.2A patent/CN104366295A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102687831A (en) * | 2012-06-04 | 2012-09-26 | 蜡笔小新（福建）食品工业有限公司 | Preparation method of roast beetroot bread pudding |
Non-Patent Citations (2)
| Title |
|---|
| 孟兆庆: "《孟老师的下午茶》", 30 April 2010, 辽宁科学技术出版社 * |
| 法国蓝带厨艺学院: "《法式糕点制作基础》", 30 April 2009, 中国轻工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108576154A (en) * | 2018-05-04 | 2018-09-28 | 南京烹饪技工学校 | A kind of banana bread and preparation method thereof |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150225 |
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| RJ01 | Rejection of invention patent application after publication |