CN104381357A - Taro-flavor bread - Google Patents
Taro-flavor bread Download PDFInfo
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- CN104381357A CN104381357A CN201410537154.4A CN201410537154A CN104381357A CN 104381357 A CN104381357 A CN 104381357A CN 201410537154 A CN201410537154 A CN 201410537154A CN 104381357 A CN104381357 A CN 104381357A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
Abstract
The invention relates to pastry preparation, and especially relates to a taro-flavor bread. The bread comprises, by weight, 300-450 parts of cheese powder, 60-100 parts of linseed oil, 30-40 parts of micro-algae oil, 60-100 parts of lecithin, 2-10 parts of taurine, 1-6 parts of of zinc gluconate, 3-5 parts of sodium polyacrylate, 4-8 parts of yeast, 40-75 parts of butter, 20-40 parts of salad oil, 15-30 parts of edible salt, 30-80 parts of white sugar, 150-200 parts of egg white, 0.01-0.03 parts of composite enzyme, and composite vitamins. The composite vitamins comprise, per 1000g: 8000000-9000000IU of vitamin A, 1-2.5g of vitamin B1, 3.5-4g of vitamin B2, 0.5-2g of vitamin B6, 1-3g of vitamin B12, 3500000-5000000IU of vitamin D3, 1000-5000IU of vitamin E, 0.5-2g of vitamin K3, and 0.1-0.3g of folic acid. A preparation method of the bread comprises the steps of: materials preparation, first stirring and elasticity development, second stirring, fetching, stuffing and trimming, proofing, egg brushing, and baking. A taro stuffing is adopted as the stuffing. The bread is intelligent-benefiting and brain-tonifying, and is suitable for population with high load of mental works, such as preschoolers and children. The bread has soft texture and unique flavor.
Description
Technical field
The present invention relates to the preparation of a kind of cake, particularly relate to a kind of fragrant taro taste bread.
Background technology
Bread is deeply by the pot foods that consumers in general like, modern also pursues health diet while pursuit mouthfeel; CN101600352B (2013-3-13) discloses a kind of bread, and the plant extract wherein containing catechin refines thing, but this bread all haves much room for improvement from mouthfeel, function and nutrition.
Summary of the invention
The object of this invention is to provide a kind of beneficial brain, be applicable to that the large crowd of the mental labour such as preschool child, children eats and mouthfeel is soft, the bread of unique flavor.
Technical purpose of the present invention is achieved by the following technical programs:
A kind of fragrant taro taste bread, it is by comprising cheese powder 300-450 part, linseed oil 60-100 part, micro-algae oil 30-40 part, lecithin 60-100 part, taurine 2-10 part, zinc gluconate 1-6 part, Sodium Polyacrylate 3-5 part, yeast 4-8 part, butter 40-75 part, salad oil 20-40 part, salt 15-30 part, white sugar 30-80 part, egg 150-200 part, complex enzyme 0.01-0.03 part, B B-complex by weight;
The each constituent content of described B B-complex following (/ 1000g): vitamin A 800-900 ten thousand IU, vitamin B1 1-2.5g, vitamin B2 3.5-4g, vitamin B6 0.5-2g, vitamin B12 1-3g, vitamine D3 350-500 ten thousand IU, vitamin E 0.1-0.5 ten thousand IU, Vitamin K3 0.5-2g, folic acid 0.1-0.3g;
Described fragrant taro taste bread is prepared from by following steps:
(1) prepare burden: prepare burden by above-mentioned weight portion;
(2) first time stirs and plays muscle: first described cheese powder, yeast, white sugar and Sodium Polyacrylate are added to stir in the machine of face and mix thoroughly, then adds described salt, taurine, zinc gluconate and 150-250 part water and is stirred to dough and plays muscle and obtain the first muscle thing to 60-80% muscle degree;
(3) second time stirs: first softened by described butter, then described butter, linseed oil, micro-algae oil and lecithin is added in described the first muscle thing to stir to dough 95-100% muscle degree to obtain second muscle thing;
(4) play cylinder: in second muscle thing, add described salad oil play cylinder segmentation, put into temperature and clean dry container containing lower than the maintenance of room temperature and obtain thing to be proofed;
(5) faric and shaping: adopt fragrant taro filling as fillings, carry out shaping after faric, shaping comprises rolling and being converted into U-shaped or rolling cuts off folding flower;
(6) proof: by thing control temperature described to be proofed at 33-42 DEG C, humidity is at 50-85 °, and proofing period is that 30-100min acquisition proofs thing;
(7) brush egg: stirred by egg liquid to be brushed to not occurring obvious egg white and yolk, carries out brush egg after 40-60% is fallen in the steam raising of thing surface water by proofing of taking out from proofing box and in 8-12min, completes brush egg; Make hairbrush glue egg liquid during brush egg even, thing gently sweeps maintenance and proof thing epidermis and do not occur wrinkle and make to proof thing surface uniform attachment egg liquid proofing;
(8) toast: adopt hot air type baking oven at 160-200 DEG C of baking 10-15min, baking comprises first toasts 8-10min, then turns around to toast 2-5min, obtains soft fragrant taro taste bread.
Adopt method of operating of the present invention can be wrapped in the middle of butter by oil-soluble nutriment, it fully dissolves to ensure it to be dispersed in grease chien shih uniformly, the amount of high temperature volatile, hydrogenation nutriment when retaining baking to greatest extent.Inventor carries out a large amount of repetition tests according to physical properties such as rule of similarity and linseed oil, micro-algae oil, lecithin, finally determines optimum content and the ratio of this bread.In addition, the selection of baking oven also has important impact to bread mouthfeel.Inventor, according to similar compatibility principle, makes it dissolve by the butter in bread, reduces its volatilization and sex change as far as possible, keep above material function in bake process.In addition because micro-algae is oily and lecithin is oxidizable, be heated and easily decompose, inventor coordinates baking temperature to carry out a large amount of repetition tests according to the character in conjunction with above material and unrighted acid, finally determines best baking temperature and the time of this bread, ensure that the function of above material.
The each constituent content of described B B-complex (/ 1000g) refers to the content of each component of B B-complex in each kilogram of bread weight.
As preferably, described bread comprises cheese powder 370 parts, linseed oil 80 parts, micro-algae oil 35 parts, 80 parts, lecithin, taurine 5, zinc gluconate 3 parts by weight.
As preferably, in described fragrant taro taste bread, also comprise DHA 2-8 part, ARA 1-3 part, oatmeal 5-15 part, soybean 6-8 part, casein sodium 3-10 part, whole-fat milk powder 1-4 part, maltodextrin 5-18 part, glycerin monostearate 2-6 part.
DHA, DHA, is commonly called as docosapentaenoic acid, is a kind of to the very important unrighted acid of human body, belongs to the important member in Omega-3 unrighted acid family.A kind of essential element that DHA is nervous system cell growth and maintains, be brain and amphiblestroid important composition composition, in human brain cortex, content is up to 20%, in eye retina, proportion is maximum, account for 50%, therefore, to tire infant intelligence and visual acuity most important.ARA is arachidonic abbreviation, belongs to Omega-6 clan elder chain polybasic unsaturated fatty acid, also plays an important role to the visual acuity of human body and intellectual level development.Essential fatty acid is belonged at child ARA in period.But at infantile period, in dotey's body, the ability of synthesis ARA is lower, therefore for the dotey being in anthropometic golden period, provides certain ARA in food, more can be conducive to the growth of its physique.
As preferably, described complex enzyme is made up of AMS and neutral proteinase, and the addition of described AMS is 0.005-0.015 part, and the addition of described neutral proteinase is 0.005-0.015 part.
As preferably, also after adding described butter, linseed oil, micro-algae oil and lecithin, decocting liquid is added during described step (3) second time stirs, raw material to be decocted comprises oatmeal 5-15 part, soybean 6-8 part, casein sodium 3-10 part, whole-fat milk powder 1-4 part, maltodextrin 5-18 part, glycerin monostearate 2-6 part by weight, add 3-5 doubly raw material quality to be decocted deionized water decoct 4-5h, filter, filtered solution reverse osmosis membrane is carried out concentrated obtain described decocting liquid.
The taste of order of addition on bread has impact, therefore improves in preparation, the bread of final obtained fragrant and sweet soft, green natural.In decoction liquor of the present invention, oat is rich in vitamin and mineral matter and various nutrition, and soybean is rich in dimension E and lecithin; Add local flavor and mouthfeel that casein sodium, whole-fat milk powder and maltodextrin can improve bread, play coordination synergistic effect with the above-mentioned raw materials of bread and preparation method, increase the fragrant and sweet soft and intelligence development functions of bread natural faint scent.
As preferably, described in after decocting raw material deionized water and decocting, filter again after being cooled to 10-20 DEG C.
As preferably, described step (3) adds DHA 2-8 part, ARA 1-3 part after being also included in and adding decocting liquid, stirs 10-15min.
As preferably, described step (2) be also included in first time stir in add described cheese powder, yeast, white sugar and Sodium Polyacrylate after add described complex enzyme.
As preferably, described step (3) adds described B B-complex after being also included in and adding described complex enzyme.
In sum, the present invention has following beneficial effect:
1, adopt each component of this proportioning to prepare bread benefit brain the supplementary mental crowd of needs such as applicable preschool child, children eat and mouthfeel is soft, unique flavor;
2,adopt the specific proportioning of the present invention in conjunction with twice stirring, be sequentially added into different materials, and control mixing time and stoving temperature, obtained be applicable to that the supplementary mental crowd of the needs such as preschool child, children eats and mouthfeel is soft, the bread of unique flavor.
Detailed description of the invention
Formula one: cheese powder 370 parts, linseed oil 80 parts, micro-algae oil 35 parts, 80 parts, lecithin, taurine 5, zinc gluconate 3 parts; DHA 6 parts, ARA 2 parts; Sodium Polyacrylate 4 parts, 5 parts, yeast, 55 parts, butter, salad oil 30 parts, salt 20 parts, white sugar 60 parts, egg 180 parts, complex enzyme 0.01 part, B B-complex;
The each constituent content of B B-complex following (/ 1000g): vitamin A 9,000,000 IU, vitamin B1 2.5g, vitamin B2 4g, vitamin B6 2g, vitamin B12 3g, vitamine D3 5,000,000 IU, vitamin E 0.5 ten thousand IU, Vitamin K3 2g, folic acid 0.1g; Complex enzyme is made up of AMS and neutral proteinase, and the addition of AMS is 0.005 part, and the addition of neutral proteinase is 0.005 part;
Oatmeal 9 parts, soybean 7 parts; Casein sodium 8 parts, whole-fat milk powder 1-43 part, maltodextrin 10 parts, glycerin monostearate 2 parts.
Formula two: cheese powder 350 parts, linseed oil 80 parts, micro-algae oil 35 parts, 60 parts, lecithin, taurine 2 parts, zinc gluconate 1 part; DHA 2 parts, ARA 1 part; Sodium Polyacrylate 3 parts, 4 parts, yeast, 40 parts, butter, salad oil 20 parts, salt 15 parts, white sugar 30 parts, egg 150 parts, complex enzyme 0.02 part, B B-complex;
The each constituent content of B B-complex following (/ 1000g): vitamin A 8,000,000 IU, vitamin B1 1g, vitamin B2 3.5g, vitamin B6 0.5g, vitamin B12 1g, vitamine D3 3,500,000 IU, vitamin E 0.1 ten thousand IU, Vitamin K3 0.5g, folic acid 0.3g;
Complex enzyme is made up of AMS and neutral proteinase, and the addition of AMS is 0.01 part, and the addition of neutral proteinase is 0.01 part;
Oatmeal 5 parts, soybean 6 parts; Casein sodium 3 parts, whole-fat milk powder 1 part, maltodextrin 5 parts, glycerin monostearate 6 parts.
Formula three: cheese powder 450 parts, linseed oil 100 parts, micro-algae oil 40 parts, 100 parts, lecithin, taurine 10 parts, zinc gluconate 6 parts; DHA 8 parts, ARA 3 parts; Sodium Polyacrylate 5 parts, 8 parts, yeast, 75 parts, butter, salad oil 40 parts, salt 30 parts, white sugar 80 parts, egg 200 parts, complex enzyme 0.03 part, B B-complex;
The each constituent content of B B-complex following (/ 1000g): vitamin A 8,500,000 IU, vitamin B1 1.5g, vitamin B2 3.8g, vitamin B6 1.5g, vitamin B12 2g, vitamine D3 4,500,000 IU, vitamin E 0.4 ten thousand IU, Vitamin K3 1.2g, folic acid 0.2g;
Complex enzyme is made up of AMS and neutral proteinase, and the addition of AMS is 0.015 part, and the addition of neutral proteinase is 0.015 part;
Oatmeal 15 parts, soybean 8 parts; Casein sodium 10 parts, whole-fat milk powder 4 parts, maltodextrin 18 parts, glycerin monostearate 4 parts.
Embodiment one
Prepare bread by formula one, preparation method comprises:
Batching: prepare burden by above-mentioned weight portion;
First time stirs and plays muscle: first cheese powder, yeast, white sugar and Sodium Polyacrylate are added to stir in the machine of face and mix thoroughly, then adds complex enzyme, B B-complex, salt, taurine, zinc gluconate and 150 parts of water and is stirred to dough and plays muscle to 60% muscle degree and obtain the first muscle thing;
Second time stirs: first softened by butter, then butter, linseed oil, micro-algae oil and lecithin is added in the first muscle thing to stir to dough 95% muscle degree to obtain second muscle thing;
Play cylinder: toward second muscle thing in, add salad oil play cylinder segmentation, put into the container containing that temperature cleans drying lower than the maintenance of room temperature and obtain thing to be proofed;
Faric and shaping: adopt fragrant taro filling as fillings, carry out shaping after faric, shaping comprises rolling and being converted into U-shaped or rolling cuts off folding flower;
Proof: will thing control temperature be proofed at 33 DEG C, humidity at 50 °, proofing period be 30min obtain proof thing;
Brush egg: stirred by egg liquid to be brushed to not occurring obvious egg white and yolk, carries out brush egg after the steam raising of thing surface water falls 40% by proofing of taking out from proofing box and in 8min, completes brush egg; Make hairbrush glue egg liquid during brush egg even, thing gently sweeps maintenance and proof thing epidermis and do not occur wrinkle and make to proof thing surface uniform attachment egg liquid proofing;
Baking: adopt hot air type baking oven at 160 DEG C of baking 10min, comprise and first toast 8min, then turn around to toast 2min, finally obtain soft bread.
Detect the nutritional labeling that the present embodiment prepares finished product bread, in table 1.
Table 1 embodiment one bread nutritional labeling
Embodiment two
Prepare bread by formula two, preparation method comprises:
Batching: prepare burden by above-mentioned weight portion;
First time stirs and plays muscle: first cheese powder, yeast, white sugar and Sodium Polyacrylate are added to stir in the machine of face and mix thoroughly, then adds complex enzyme, B B-complex, salt, taurine, zinc gluconate and 250 parts of water and is stirred to dough and plays muscle to 80% muscle degree and obtain the first muscle thing;
Second time stirs: first softened by butter, then butter, linseed oil, micro-algae oil and lecithin is added in the first muscle thing to stir to dough 100% muscle degree to obtain second muscle thing;
Play cylinder: toward second muscle thing in, add salad oil play cylinder segmentation, put into the container containing that temperature cleans drying lower than the maintenance of room temperature and obtain thing to be proofed;
Faric and shaping: adopt fragrant taro filling as fillings, carry out shaping after faric, shaping comprises rolling and being converted into U-shaped or rolling cuts off folding flower;
Proof: will thing control temperature be proofed at 42 DEG C, humidity at 85 °, proofing period be 100min obtain proof thing;
Brush egg: stirred by egg liquid to be brushed to not occurring obvious egg white and yolk, carries out brush egg after the steam raising of thing surface water falls 60% by proofing of taking out from proofing box and in 12min, completes brush egg; Make hairbrush glue egg liquid during brush egg even, keep bread epidermis not occur wrinkle and make to proof thing surface uniform attachment egg liquid proofing thing gently sweeps;
Baking: adopt hot air type baking oven at 200 DEG C of baking 15min, baking comprises first toasts 10min, then turns around to toast 5min; The bread that final acquisition is soft.
Embodiment three
Prepare bread by formula three, preparation method comprises:
Batching: prepare burden by above-mentioned weight portion;
First time stirs and plays muscle: first cheese powder, yeast, white sugar and Sodium Polyacrylate are added to stir in the machine of face and mix thoroughly, then adds complex enzyme, B B-complex, salt, taurine, zinc gluconate and 200 parts of water and is stirred to dough and plays muscle to 70% muscle degree and obtain the first muscle thing;
Second time stirs: first softened by butter, then butter, linseed oil, micro-algae oil and lecithin is added in the first muscle thing to stir to dough 98% muscle degree to obtain second muscle thing;
Play cylinder: toward second muscle thing in, add salad oil play cylinder segmentation, put into the container containing that temperature cleans drying lower than the maintenance of room temperature and obtain thing to be proofed;
Faric and shaping: adopt fragrant taro filling as fillings, carry out shaping after faric, shaping comprises rolling and being converted into U-shaped or rolling cuts off folding flower;
Proof: will thing control temperature be proofed at 38 DEG C, humidity at 65 °, proofing period be 70min obtain proof thing;
Brush egg: stirred by egg liquid to be brushed to not occurring obvious egg white and yolk, carries out brush egg after the steam raising of thing surface water falls 50% by proofing of taking out from proofing box and in 10min, completes brush egg; Make hairbrush glue egg liquid during brush egg even, keep epidermis not occur wrinkle and make surface uniform adhere to egg liquid proofing thing gently sweeps;
Baking: adopt hot air type baking oven at 180 DEG C of baking 12min, baking comprises first toasts 9min, then turns around to toast 3min; The bread that final acquisition is soft.
Embodiment four
Preparation method with embodiment one, unlike pressing formula three proportioning; Second time is also adding decocting liquid in stirring, raw material to be decocted comprises oatmeal 8 parts, soybean 7 parts, casein sodium 6 parts, whole-fat milk powder 3 parts, maltodextrin 10 parts, glycerin monostearate 5 parts by weight, add 3-5 doubly raw material quality to be decocted deionized water decoct 4.5h, be cooled to 15 DEG C, filter, filtered solution reverse osmosis membrane is carried out concentrated obtain decocting liquid.Add DHA 6 parts, ARA 2 parts after adding decocting liquid again, stir 12min.
Embodiment five
Preparation method with embodiment two, unlike pressing formula one proportioning; Second time is also adding decocting liquid in stirring, raw material to be decocted comprises oatmeal 5 parts, soybean 6 parts, casein sodium 3 parts, whole-fat milk powder 1 part, maltodextrin 5 parts, glycerin monostearate 2 parts by weight, the deionized water adding 3 times of raw material quality to be decocted decocts 4h, be cooled to 10 DEG C, filter, filtered solution reverse osmosis membrane is carried out concentrated obtain decocting liquid.Add DHA 2 parts, ARA 1 part after adding decocting liquid again, stir 10min.
Embodiment six
Preparation method with embodiment three, unlike pressing formula two proportioning; Second time is also adding decocting liquid in stirring, raw material to be decocted comprises oatmeal 15 parts, soybean 8 parts, casein sodium 10 parts, whole-fat milk powder 4 parts, maltodextrin 18 parts, glycerin monostearate 6 parts by weight, the deionized water adding 5 times of raw material quality to be decocted decocts 5h, be cooled to 20 DEG C, filter, filtered solution reverse osmosis membrane is carried out concentrated obtain decocting liquid.Add DHA 8 parts, ARA 3 parts after adding decocting liquid again, stir 15min.
Comparative example one
With embodiment one, be cheese powder 450 parts, linseed oil 50 parts, micro-algae oil 50 parts, 50 parts, lecithin, taurine 18 parts, zinc gluconate 7 parts, Sodium Polyacrylate 8 parts, 3 parts, yeast unlike formula.When proofing will thing control temperature be proofed at 30 DEG C, humidity at 45 °, proofing period be 20min obtain proof thing; Adopt hot air type baking oven at 130 DEG C of baking 20min.The bread mouthfeel of final preparation is comparatively hard, and local flavor is not good enough.
Comparative example two
With embodiment two, unlike when first time stirs, linseed oil, micro-algae oil and lecithin are added; When proofing will thing control temperature be proofed at 45 DEG C, humidity at 95 °, proofing period be 20min obtain proof thing; Adopt hot air type baking oven at 220 DEG C of baking 20min.The bread mouthfeel of final preparation is comparatively hard, and local flavor is not good enough.
The sense evaluation experimental of bread:
Suffer from ophthalmology disease or bathomorphic children by 10, according to following standard, mouthfeel during edible cake is evaluated separately, and 1 month post-evaluation ocular comfort degree after consumption.The results are shown in Table 1.
Wherein, A represent in 10 have more than 8 people to be judged to be mouthfeel is very good, in high spirits, memory has enhancing, and ocular comfort is not dry and astringent, salubrious improving eyesight; B represents in 10 people has more than 6 people to be judged to be good mouthfeel, and in high spirits, memory has enhancing, and ocular comfort is not dry and astringent, salubrious improving eyesight; C represent in 10 people only have 2 ~ 3 people to judge mouthfeel is better, memory does not change, and eye is still uncomfortable, feels without any change; D represents in 10 people has more than 8 people to be judged to be that mouthfeel is bad, and memory does not change, and eye is still uncomfortable, feels without any change.
The cake evaluation of each embodiment of table 2
This specific embodiment is only explanation of the invention; it is not limitation of the present invention; those skilled in the art can make to the present embodiment the amendment not having creative contribution as required after reading this description, as long as but be all subject to the protection of Patent Law in right of the present invention.
Claims (9)
1. a fragrant taro taste bread, is characterized in that comprising cheese powder 300-450 part, linseed oil 60-100 part, micro-algae oil 30-40 part, lecithin 60-100 part, taurine 2-10 part, zinc gluconate 1-6 part, Sodium Polyacrylate 3-5 part, yeast 4-8 part, butter 40-75 part, salad oil 20-40 part, salt 15-30 part, white sugar 30-80 part, egg 150-200 part, complex enzyme 0.01-0.03 part, B B-complex by weight;
The each constituent content of described B B-complex following (/ 1000g): vitamin A 800-900 ten thousand IU, vitamin B1 1-2.5g, vitamin B2 3.5-4g, vitamin B6 0.5-2g, vitamin B12 1-3g, vitamine D3 350-500 ten thousand IU, vitamin E 0.1-0.5 ten thousand IU, Vitamin K3 0.5-2g, folic acid 0.1-0.3g;
Described fragrant taro taste bread is prepared from by following steps:
(1) prepare burden: prepare burden by above-mentioned weight portion;
(2) first time stirs and plays muscle: first described cheese powder, yeast, white sugar and Sodium Polyacrylate are added to stir in the machine of face and mix thoroughly, then adds described salt, taurine, zinc gluconate and 150-250 part water and is stirred to dough and plays muscle and obtain the first muscle thing to 60-80% muscle degree;
(3) second time stirs: first softened by described butter, then described butter, linseed oil, micro-algae oil and lecithin is added in described the first muscle thing to stir to dough 95-100% muscle degree to obtain second muscle thing;
(4) play cylinder: in second muscle thing, add described salad oil play cylinder segmentation, put into temperature and clean dry container containing lower than the maintenance of room temperature and obtain thing to be proofed;
(5) faric and shaping: adopt fragrant taro filling as fillings, carry out shaping after faric, shaping comprises rolling and being converted into U-shaped or rolling cuts off folding flower;
(6) proof: by thing control temperature described to be proofed at 33-42 DEG C, humidity is at 50-85 °, and proofing period is that 30-100min acquisition proofs thing;
(7) brush egg: stirred by egg liquid to be brushed to not occurring obvious egg white and yolk, carries out brush egg after 40-60% is fallen in the steam raising of thing surface water by proofing of taking out from proofing box and in 8-12min, completes brush egg; Make hairbrush glue egg liquid during brush egg even, thing gently sweeps maintenance and proof thing epidermis and do not occur wrinkle and make to proof thing surface uniform attachment egg liquid proofing;
(8) toast: adopt hot air type baking oven at 160-200 DEG C of baking 10-15min, baking comprises first toasts 8-10min, then turns around to toast 2-5min, obtains soft fragrant taro taste bread.
2. one according to claim 1 fragrant taro taste bread, is characterized in that: described fragrant taro taste bread comprises cheese powder 370 parts, linseed oil 80 parts, micro-algae oil 35 parts, 80 parts, lecithin, taurine 5, zinc gluconate 3 parts by weight.
3. one according to claim 1 and 2 fragrant taro taste bread, is characterized in that: also comprise DHA 2-8 part, ARA 1-3 part, oatmeal 5-15 part, soybean 6-8 part, casein sodium 3-10 part, whole-fat milk powder 1-4 part, maltodextrin 5-18 part, glycerin monostearate 2-6 part in described fragrant taro taste bread.
4. one according to claim 3 fragrant taro taste bread, it is characterized in that: described complex enzyme is made up of AMS and neutral proteinase, the addition of described AMS is 0.005-0.015 part, and the addition of described neutral proteinase is 0.005-0.015 part.
5. one according to claim 4 fragrant taro taste bread, it is characterized in that: during described step (3) second time stirs, also after adding described butter, linseed oil, micro-algae oil and lecithin, add decocting liquid, raw material to be decocted comprises oatmeal 5-15 part, soybean 6-8 part, casein sodium 3-10 part, whole-fat milk powder 1-4 part, maltodextrin 5-18 part, glycerin monostearate 2-6 part by weight, add 3-5 doubly raw material quality to be decocted deionized water decoct 4-5h, filter, filtered solution reverse osmosis membrane is carried out concentrated obtain described decocting liquid.
6. one according to claim 5 fragrant taro taste bread, is characterized in that: described in wait decoct raw material deionized water decoct after, filter again after being cooled to 10-20 DEG C.
7. one according to claim 6 fragrant taro taste bread, is characterized in that: described step (3) adds DHA 2-8 part, ARA 1-3 part after being also included in and adding decocting liquid, stirs 10-15min.
8. one according to claim 7 fragrant taro taste bread, is characterized in that: described step (2) adds described complex enzyme after being also included in and adding described cheese powder, yeast, white sugar and Sodium Polyacrylate in first time stirring.
9. one according to claim 8 fragrant taro taste bread, is characterized in that: described step (3) adds described B B-complex after being also included in and adding described complex enzyme.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109511705A (en) * | 2018-11-29 | 2019-03-26 | 东莞市维健维康科技有限公司 | A kind of linseed generation meal packet and preparation method thereof |
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