CN105123836A - Preparation method of safflower carthamus sprout bread - Google Patents
Preparation method of safflower carthamus sprout bread Download PDFInfo
- Publication number
- CN105123836A CN105123836A CN201510690426.9A CN201510690426A CN105123836A CN 105123836 A CN105123836 A CN 105123836A CN 201510690426 A CN201510690426 A CN 201510690426A CN 105123836 A CN105123836 A CN 105123836A
- Authority
- CN
- China
- Prior art keywords
- bread
- dough
- temperature
- safflower
- fermentation
- 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
Links
Classifications
-
- 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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
-
- 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
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention provides a preparation method of safflower carthamus sprout bread, which is characterized in that the process is reasonable and the processed product is good in eating effect. The key points of the technical scheme are as follows: the preparation method comprises the following steps: by taking safflower carthamus sprouts obtained by growing of safflower carthamus seeds in a bean sprout growing machine as a raw material, premixing the safflower carthamus sprout particles and flour, stirring, fermenting, cutting into blocks, twisting into dough, shaping, fermenting finally, baking, cooling and packaging. The product prepared by the process provided by the invention is increased in content of protein, also has certain lipid-lowering and health-caring functions and unique flavor as well as the improved mouthfeel and quality. The safflower carthamus health bread has good mouthfeel and high nutritional value, and is suitable for most people, especially the middle-aged and aged people to eat.
Description
Technical field
The present invention relates to the manufacture craft of bread, particularly a kind of preparation method of safflower bud dish bread.
Background technology
Safflower is a kind of industrial crops, and integrate medicinal, eat, be annual woody plant, its seedling, flower, seed, stalk all can be used.Its active ingredient has Flavonoid substances, adenosine, aliphatic acid etc., and it is important hypotensive, promoting blood circulation, inducing meastruation to relieve menalgia medicinal material.The place of production of China's safflower mainly contains the ground such as Henan, Sichuan, Tibet, and the safflower in Henan is good with the ground such as Fengqiu, Shangqiu.The flower of safflower is usually as the raw material of medicinal material, and its seed is used in some areas extracting oil, and also have a lot of place to use it as feed, even some place is discarded and slatterned.
Bud dish is commonly called as shoot vegetable, live body vegetables etc., generally refers to and utilizes vegetable seeds or other nutrient reservoirs official, dark or grown under lighting conditions go out can be edible the Sprout vegetables such as tender shoots, bud seedling, gemmule, the young tip or young stem.The report of current production moyashi, mung bean sprouts, broad bean sprout etc. is a lot, and market is also very ripe.Semen Carthami can produce safflower bud dish, through the Preliminary Identification to safflower bud dish, finds in safflower bud dish containing nutriments such as abundant flavones, adenosine, amino acid and vitamins.
In recent years, along with growth in the living standard, the health perception of people strengthens gradually, health food and nourishing reinforced food receive the concern of more and more crowd, the research of health food is also increasing, as potato bread, brown rice bread, fiber bread, Hericium erinaceus biscuit, blue Chinese holly biscuit, blue Chinese holly beverage etc.Safflower is as a kind of medical, edible plant, and its oral liquid, beverage, tea etc. go on the market already, and the product at present about safflower bud dish Bread and Pastries not yet appears on the market.
Summary of the invention
The object of this invention is to provide the preparation method of a kind of rational technology, safflower bud dish bread that the product eating effect that is processed into is good.
Technical scheme of the present invention is, a kind of preparation method of safflower bud dish bread, it is characterized in that growing the safflower bud dish that obtains for raw material with Semen Carthami at bean sprout growing machine, and through batching, stir, fermentation, stripping and slicing, rubbing, shaping, proofs, and bakes, cooling packing, obtained.
A kind of preparation method of safflower bud dish bread comprises following operating procedure:
(1) the cultivation plantation of safflower bud dish: select that size and plumpness are consistent, free from insect pests, broken, mildew and rot, lopsided Semen Carthami, after 20 DEG C of room temperature waters soak 20 minutes, with the stable ClO 2 solution soaking disinfection 30 minutes of 100ppm, be seeded in after draining in bean sprouts germination box.Spread the fine sand of 6-8cm in bean sprouts germination box, the Semen Carthami drained evenly is sprinkling upon on fine sand, Semen Carthami sprinkles the fine sand of one deck 2-3cm.It is in the greenhouse of 26 DEG C-28 DEG C that germination box in safflower bean sprouts is placed on room temperature.
(2) supplementary material process: weigh each supplementary material by actual amount: tailored flour for bread, white granulated sugar, active dry yeasr, salt, egg liquid, modifying agent, butter, essence.With 40 DEG C of warm water of 10 times amount, activation process is carried out to yeast, solid grease 35 DEG C of water-bath fusings.
(3) stir: tailored flour for bread, white granulated sugar, salt and the modifying agent in formula is mixed and first puts into mixer afterwards, pour the water in formula, egg liquid and essence in proportion into stir evenly, in proportion yeast is added mixer again, first stirring at low speed 1 minute, moderate-speed mixer to dough surface is smooth again, stops stirring, and adds the butter of fusing cooling in proportion, moderate-speed mixer is to dough maturity (about 30 seconds) again, and the dough temperature after mixing up controls at 25 DEG C-28 DEG C.
(4) fermentation of dough: the dough mixed up loads Stainless steel basin, ferments in fermenting case by certain condition.
(5) shaping:
1. piecemeal: take out whole dough after fermentation ends, average mark is slit into the equiponderant fritter face embryo of 80-100g.
2. circle is rubbed with the hands: irregular block is twisted into ball shape.
3. leave standstill: the face embryo preservative film after stranding circle or greaseproof are covered, places 12-18 minute.
4. type is made: dough is made fried dough twist type.
(6) proof: sent in proofing box by the face embryo after shaping sabot, the condition of proofing is temperature 38-40 DEG C, relative humidity 80-90%, proofing period 55-60 minute.
(7) toast: oven for baking put into by the dough proofed.
(8) cool, pack: the bread baked is taken out from baking oven, naturally packaging after cooling.
The parameter of described step (2) is tailored flour for bread 100-110g, white granulated sugar 16-20g, egg 4-6g, active dry yeasr 2-4g, salt 0.6-1g, bread improver 0.2-0.4g, butter 2-5g, essence 0.1-0.2g, water 40-50g.
The fermentation temperature of described step (4) is 26-28 DEG C, and relative humidity is 70%-80%, basic fermentation 2 hours, continues fermentation 1-1.5 hour again, send to maturation after turn-over.
The baking initial stage of described step (7), the face fire temperature 140 DEG C of baking oven, fire in a stove before fuel is added temperature 170 DEG C, time 10-12 minute; Toast mid-term, the face fire temperature 210 DEG C of baking oven, fire in a stove before fuel is added temperature 170 DEG C, time 2-3 minute; Toast latter stage, baking oven face fire temperature 160 DEG C, fire in a stove before fuel is added temperature 170 DEG C, time 2-3 minute.
Product made by technique of the present invention not only increases the content of protein and dietary fiber, and also has certain Antilipemic health function, and imparts the local flavor of a kind of uniqueness of bread, improves mouthfeel and the quality of bread.Safflower bread has good mouthfeel and nutritive value, low-salt low-sugar, unique flavor, and applicable many people particularly mid-aged population uses.
Detailed description of the invention:
Embodiment 1,
(1) the cultivation plantation of safflower bud dish: select that size and plumpness are consistent, free from insect pests, broken, mildew and rot, lopsided Semen Carthami, after 20 DEG C of room temperature waters soak 20 minutes, with the stable ClO 2 solution soaking disinfection 30 minutes of 100ppm, be seeded in after draining in bean sprouts germination box.Spread the fine sand of 6cm in bean sprouts germination box, the Semen Carthami drained evenly is sprinkling upon on fine sand, Semen Carthami sprinkles the fine sand of one deck 2cm.It is in the greenhouse of 26 DEG C that germination box in safflower bean sprouts is placed on room temperature.
(2) supplementary material process: weigh by following parameters: tailored flour for bread 100g, white granulated sugar 16g, egg 6g, active dry yeasr 2.5g, salt 0.6g, bread improver 0.3g, butter 5g, essence 0.1g, water 45g.With the warm water of 10 times amount, activation process is carried out to yeast, solid grease 35 DEG C of water-bath fusings.
(3) stir: tailored flour for bread, white granulated sugar, salt and the modifying agent in formula is mixed and first puts into mixer afterwards, then pour the water in formula, egg liquid and essence into stir evenly, again yeast is added mixer, first stirring at low speed 1 minute, moderate-speed mixer to dough surface is smooth again, stops stirring, and adds the butter of fusing cooling, moderate-speed mixer is to dough maturity (about 30 seconds) again, and the dough temperature after mixing up controls at 25 DEG C.
(4) fermentation of dough: the dough mixed up loads Stainless steel basin, and fermentation temperature is 26 DEG C, and relative humidity is 70%, basic fermentation 2 hours, continues fermentation 1 hour again after turn-over.
(5) shaping:
1. piecemeal: take out whole dough after fermentation ends, average mark is slit into the equiponderant fritter face embryo of 80g.
2. circle is rubbed with the hands: irregular block is twisted into ball shape.
3. leave standstill: the face embryo preservative film after stranding circle or greaseproof are covered, places 15 minutes.
4. type is made: dough is made fried dough twist type.
(6) proof: sent in proofing box by the face embryo after shaping sabot, the condition of proofing is temperature 38 DEG C, relative humidity 80%, proofing period 55 minutes.
(7) toast: oven for baking put into by the dough proofed.The face fire temperature 140 DEG C of baking oven, fire in a stove before fuel is added temperature 170 DEG C, 10 minutes time; Toast mid-term, baking oven face fire temperature 210 DEG C, fire in a stove before fuel is added temperature 170 DEG C, 2 minutes time; Toast latter stage, baking oven face fire temperature 160 DEG C, fire in a stove before fuel is added temperature 170 DEG C, 2 minutes time.
(8) cool, pack: the bread baked is taken out from baking oven, naturally packaging after cooling.
Embodiment 2,
(1) the cultivation plantation of safflower bud dish: select that size and plumpness are consistent, free from insect pests, broken, mildew and rot, lopsided Semen Carthami, after 20 DEG C of room temperature waters soak 20 minutes, with the stable ClO 2 solution soaking disinfection 30 minutes of 100ppm, be seeded in after draining in bean sprouts germination box.Spread the fine sand of 8cm in bean sprouts germination box, the Semen Carthami drained evenly is sprinkling upon on fine sand, Semen Carthami sprinkles the fine sand of one deck 3cm.It is in the greenhouse of 26 DEG C that germination box in safflower bean sprouts is placed on room temperature.
(2) supplementary material process: weigh by following parameters: tailored flour for bread 110g, white granulated sugar 20g, egg 6g, active dry yeasr 4g, salt 1g, bread improver 0.4g, butter 5g, essence 0.1g, water 45g.With the warm water of 10 times amount, activation process is carried out to yeast, solid grease 35 DEG C of water-bath fusings.
(3) stir: tailored flour for bread, white granulated sugar, salt and the modifying agent in formula is mixed and first puts into mixer afterwards, then pour the water in formula, egg liquid and essence into stir evenly, again yeast is added mixer, first stirring at low speed 1 minute, moderate-speed mixer to dough surface is smooth again, stops stirring, and adds the butter of fusing cooling, moderate-speed mixer is to dough maturity (about 30 seconds) again, and the dough temperature after mixing up controls at 28 DEG C.
(4) fermentation of dough: the dough mixed up loads Stainless steel basin, and fermentation temperature is 28 DEG C, and relative humidity is 80%, basic fermentation 2 hours, continues fermentation 1.5 hours again after turn-over.
(5) shaping:
1. piecemeal: take out whole dough after fermentation ends, average mark is slit into the equiponderant fritter face embryo of 100g.
2. circle is rubbed with the hands: irregular block is twisted into ball shape.
3. leave standstill: the face embryo preservative film after stranding circle or greaseproof are covered, places 15 minutes.
4. type is made: dough is made fried dough twist type.
(6) proof: sent in proofing box by the face embryo after shaping sabot, the condition of proofing is temperature 40 DEG C, relative humidity 80%, proofing period 60 minutes.
(7) toast: oven for baking put into by the dough proofed.The face fire temperature 140 DEG C of baking oven, fire in a stove before fuel is added temperature 170 DEG C, 12 minutes time; Toast mid-term, baking oven face fire temperature 210 DEG C, fire in a stove before fuel is added temperature 170 DEG C, 3 minutes time; Toast latter stage, baking oven face fire temperature 160 DEG C, fire in a stove before fuel is added temperature 170 DEG C, 3 minutes time.
(8) cool, pack: the bread baked is taken out from baking oven, naturally packaging after cooling.
Embodiment 3,
(1) the cultivation plantation of safflower bud dish: select that size and plumpness are consistent, free from insect pests, broken, mildew and rot, lopsided Semen Carthami, after 20 DEG C of room temperature waters soak 20 minutes, with the stable ClO 2 solution soaking disinfection 30 minutes of 100ppm, be seeded in after draining in bean sprouts germination box.Spread the fine sand of 7cm in bean sprouts germination box, the Semen Carthami drained evenly is sprinkling upon on fine sand, Semen Carthami sprinkles the fine sand of one deck 2cm.It is in the greenhouse of 28 DEG C that germination box in safflower bean sprouts is placed on room temperature.
(2) supplementary material process: weigh by following parameters: tailored flour for bread 105g, white granulated sugar 18g, egg 5g, active dry yeasr 3g, salt 0.8g, bread improver 0.3g, butter 4g, essence 0.15g, water 45g.With the warm water of 10 times amount, activation process is carried out to yeast, solid grease 35 DEG C of water-bath fusings.
(3) stir: tailored flour for bread, white granulated sugar, salt and the modifying agent in formula is mixed and first puts into mixer afterwards, then pour the water in formula, egg liquid and essence into stir evenly, again yeast is added mixer, first stirring at low speed 1 minute, moderate-speed mixer to dough surface is smooth again, stops stirring, and adds the butter of fusing cooling, moderate-speed mixer is to dough maturity (about 30 seconds) again, and the dough temperature after mixing up controls at 28 DEG C.
(4) fermentation of dough: the dough mixed up loads Stainless steel basin, and fermentation temperature is 26 DEG C, and relative humidity is 75%, basic fermentation 2 hours, continues fermentation 1.3 hours again after turn-over.
(5) shaping:
1. piecemeal: take out whole dough after fermentation ends, average mark is slit into the equiponderant fritter face embryo of 90g.
2. circle is rubbed with the hands: irregular block is twisted into ball shape.
3. leave standstill: the face embryo preservative film after stranding circle or greaseproof are covered, places 15 minutes.
4. type is made: dough is made fried dough twist type.
(6) proof: sent in proofing box by the face embryo after shaping sabot, the condition of proofing is temperature 39 DEG C, relative humidity 80%, proofing period 58 minutes.
(7) toast: oven for baking put into by the dough proofed.The face fire temperature 140 DEG C of baking oven, fire in a stove before fuel is added temperature 170 DEG C, 11 minutes time; Toast mid-term, baking oven face fire temperature 210 DEG C, fire in a stove before fuel is added temperature 170 DEG C, 2 minutes time; Toast latter stage, baking oven face fire temperature 160 DEG C, fire in a stove before fuel is added temperature 170 DEG C, 3 minutes time.
(8) cool, pack: the bread baked is taken out from baking oven, naturally packaging after cooling.
Embodiment 4,
(1) the cultivation plantation of safflower bud dish: select that size and plumpness are consistent, free from insect pests, broken, mildew and rot, lopsided Semen Carthami, after 20 DEG C of room temperature waters soak 20 minutes, with the stable ClO 2 solution soaking disinfection 30 minutes of 100ppm, be seeded in after draining in bean sprouts germination box.Spread the fine sand of 8cm in bean sprouts germination box, the Semen Carthami drained evenly is sprinkling upon on fine sand, Semen Carthami sprinkles the fine sand of one deck 2cm.It is in the greenhouse of 27 DEG C that germination box in safflower bean sprouts is placed on room temperature.
(2) supplementary material process: weigh by following parameters: tailored flour for bread 103g, white granulated sugar 17g, egg 6g, active dry yeasr 2.5g, salt 0.9g, bread improver 0.3g, butter 5g, essence 0.1g, water 43g.With the warm water of 10 times amount, activation process is carried out to yeast, solid grease 35 DEG C of water-bath fusings.
(3) stir: tailored flour for bread, white granulated sugar, salt and the modifying agent in formula is mixed and first puts into mixer afterwards, then pour the water in formula, egg liquid and essence into stir evenly, again yeast is added mixer, first stirring at low speed 1 minute, moderate-speed mixer to dough surface is smooth again, stops stirring, and adds the butter of fusing cooling, moderate-speed mixer is to dough maturity (about 30 seconds) again, and the dough temperature after mixing up controls at 28 DEG C.
(4) fermentation of dough: the dough mixed up loads Stainless steel basin, and fermentation temperature is 27 DEG C, and relative humidity is 75%, basic fermentation 2 hours, continues fermentation 1 hour again after turn-over.
(5) shaping:
1. piecemeal: take out whole dough after fermentation ends, average mark is slit into the equiponderant fritter face embryo of 85g.
2. circle is rubbed with the hands: irregular block is twisted into ball shape.
3. leave standstill: the face embryo preservative film after stranding circle or greaseproof are covered, places 15 minutes.
4. type is made: dough is made fried dough twist type.
(6) proof: sent in proofing box by the face embryo after shaping sabot, the condition of proofing is temperature 40 DEG C, relative humidity 85%, proofing period 60 minutes.
(7) toast: oven for baking put into by the dough proofed.The face fire temperature 140 DEG C of baking oven, fire in a stove before fuel is added temperature 170 DEG C, 10 minutes time; Toast mid-term, baking oven face fire temperature 210 DEG C, fire in a stove before fuel is added temperature 170 DEG C, 3 minutes time; Toast latter stage, baking oven face fire temperature 160 DEG C, fire in a stove before fuel is added temperature 170 DEG C, 2 minutes time.
(8) cool, pack: the bread baked is taken out from baking oven, naturally packaging after cooling.
Above-described embodiment is only for clearly example being described, and the restriction not to embodiment.For those of ordinary skill in the field, can also make other changes in different forms on the basis of the above description.Here exhaustive without the need to also giving all embodiments, and thus the apparent change of extending out or variation be still within the protection domain of the invention.
Claims (2)
1. a preparation method for safflower bud dish bread, it is characterized in that growing the safflower bud dish that obtains for raw material with Semen Carthami at bean sprout growing machine, through batching, stir, fermentation, stripping and slicing, rubbing, shaping, proofs, and bakes, cooling packing, obtained.Its concrete preparation method comprises following operating procedure:
(1) the cultivation plantation of safflower bud dish: select that size and plumpness are consistent, free from insect pests, broken, mildew and rot, lopsided Semen Carthami, after 20 DEG C of room temperature waters soak 20 minutes, with the stable ClO 2 solution soaking disinfection 30 minutes of 100ppm, be seeded in after draining in bean sprouts germination box.Spread the fine sand of 6-8cm in bean sprouts germination box, the Semen Carthami drained evenly is sprinkling upon on fine sand, Semen Carthami sprinkles the fine sand of one deck 2-3cm.It is in the greenhouse of 26 DEG C-28 DEG C that germination box in safflower bean sprouts is placed on room temperature.
(2) supplementary material process: weigh each supplementary material by actual amount: tailored flour for bread, white granulated sugar, active dry yeasr, salt, egg liquid, modifying agent, butter, essence.With 40 DEG C of warm water of 10 times amount, activation process is carried out to yeast, solid grease 35 DEG C of water-bath fusings.
(3) stir: tailored flour for bread, white granulated sugar, salt and the modifying agent in formula is mixed and first puts into mixer afterwards, pour the water in formula, egg liquid and essence in proportion into stir evenly, in proportion yeast is added mixer again, first stirring at low speed 1 minute, moderate-speed mixer to dough surface is smooth again, stops stirring, and adds the butter of fusing cooling in proportion, moderate-speed mixer is to dough maturity (about 30 seconds) again, and the dough temperature after mixing up controls at 25 DEG C-28 DEG C.
(4) fermentation of dough: the dough mixed up loads Stainless steel basin, ferments in fermenting case by certain condition.
(5) shaping:
1. piecemeal: take out whole dough after fermentation ends, average mark is slit into the equiponderant fritter face embryo of 80-100g.
2. circle is rubbed with the hands: irregular block is twisted into ball shape.
3. leave standstill: the face embryo preservative film after stranding circle or greaseproof are covered, places 12-18 minute.
4. type is made: dough is made fried dough twist type.
(6) proof: sent in proofing box by the face embryo after shaping sabot, the condition of proofing is temperature 38-40 DEG C, relative humidity 80-90%, proofing period 55-60 minute.
(7) toast: oven for baking put into by the dough proofed.
(8) cool, pack: the bread baked is taken out from baking oven, naturally packaging after cooling.
2. the preparation method of a kind of safflower bud dish bread according to patent requirements 1, is characterized in that:
(1) each supplementary material parameter of the middle safflower bud dish bread of described step (2): tailored flour for bread 100-110g, white granulated sugar 16-20g, egg 4-6g, active dry yeasr 2-4g, salt 0.6-1g, bread improver 0.2-0.4g, butter 2-5g, essence 0.1-0.2g, water 40-50g.
(2) fermentation condition of the middle safflower bud dish bread of described step (4): fermentation temperature is 26-28 DEG C, and relative humidity is 70%-80%, basic fermentation 2 hours, continues fermentation 1-1.5 hour again, send to maturation after turn-over.
(3) baking condition of the middle safflower bud dish bread of described step (7): baking initial stage, the face fire temperature 140 DEG C of baking oven, fire in a stove before fuel is added temperature 170 DEG C, time 10-12 minute; Toast mid-term, the face fire temperature 210 DEG C of baking oven, fire in a stove before fuel is added temperature 170 DEG C, time 2-3 minute; Toast latter stage, baking oven face fire temperature 160 DEG C, fire in a stove before fuel is added temperature 170 DEG C, time 2-3 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510690426.9A CN105123836A (en) | 2015-10-23 | 2015-10-23 | Preparation method of safflower carthamus sprout bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510690426.9A CN105123836A (en) | 2015-10-23 | 2015-10-23 | Preparation method of safflower carthamus sprout bread |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105123836A true CN105123836A (en) | 2015-12-09 |
Family
ID=54709722
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510690426.9A Pending CN105123836A (en) | 2015-10-23 | 2015-10-23 | Preparation method of safflower carthamus sprout bread |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105123836A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831589A (en) * | 2016-03-23 | 2016-08-10 | 河南科技学院 | Safflower sprouts fine dried noodles |
| CN105961516A (en) * | 2016-07-27 | 2016-09-28 | 湖南文理学院 | Dried peach pulp bread and preparation method thereof |
| CN115644378A (en) * | 2022-09-21 | 2023-01-31 | 河南科技学院 | Safflower bud seedling stuffing and preparation process thereof |
| CN115669700A (en) * | 2022-11-04 | 2023-02-03 | 河南科技学院 | Safflower bud seedling baked food and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103430988A (en) * | 2013-08-02 | 2013-12-11 | 李学禹 | Stomach invigorating bread |
| CN103431017A (en) * | 2013-09-10 | 2013-12-11 | 山东农业工程学院 | Auricularia polytricha nutritional biscuits and preparation method thereof |
| CN104146021A (en) * | 2014-07-23 | 2014-11-19 | 张坚胜 | Nutrient bread making method |
-
2015
- 2015-10-23 CN CN201510690426.9A patent/CN105123836A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103430988A (en) * | 2013-08-02 | 2013-12-11 | 李学禹 | Stomach invigorating bread |
| CN103431017A (en) * | 2013-09-10 | 2013-12-11 | 山东农业工程学院 | Auricularia polytricha nutritional biscuits and preparation method thereof |
| CN104146021A (en) * | 2014-07-23 | 2014-11-19 | 张坚胜 | Nutrient bread making method |
Non-Patent Citations (3)
| Title |
|---|
| 倪娜等: "《食品加工实验指导》", 30 June 2015, 中国质检出版社 * |
| 张爱民等: "《食品科学与工程专业实验实习指导用书》", 30 September 2011, 北京师范大学出版社 * |
| 曹华等: "《家庭芽苗菜种植技巧》", 30 September 2012, 金盾出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831589A (en) * | 2016-03-23 | 2016-08-10 | 河南科技学院 | Safflower sprouts fine dried noodles |
| CN105961516A (en) * | 2016-07-27 | 2016-09-28 | 湖南文理学院 | Dried peach pulp bread and preparation method thereof |
| CN115644378A (en) * | 2022-09-21 | 2023-01-31 | 河南科技学院 | Safflower bud seedling stuffing and preparation process thereof |
| CN115669700A (en) * | 2022-11-04 | 2023-02-03 | 河南科技学院 | Safflower bud seedling baked food and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101664126B (en) | Preparing method of green dumplings | |
| CN105123836A (en) | Preparation method of safflower carthamus sprout bread | |
| KR102464185B1 (en) | Method for producing chives baguette using hot air dried chives | |
| KR101810181B1 (en) | Method for manufacturing breads using dried radish greens | |
| KR102470197B1 (en) | Whole wheat bread and manufacturing method thereof | |
| KR20100071125A (en) | The glutinous barley bread manufacturing method which uses the fruit of opuntia | |
| CN105053138A (en) | Preparation method of safflower seedling biscuit | |
| KR101959228B1 (en) | The method for manufacturing a yomena aster muffin, and the yomena aster muffin manufactured by method | |
| KR101332567B1 (en) | Manufacturing method of walnut cake comprising ramie leaves flour | |
| KR101896923B1 (en) | Preparation of Allium hookeri baguette with Allium hookeri sauce | |
| KR101682280B1 (en) | Ginseng pie and manufacturing method of the same | |
| KR20160029341A (en) | A cookie and method of manufacturing using antioxidant activity of Purple Sweet Potato powder | |
| KR101540105B1 (en) | kneading composition using Saposhnikovia divaricata and maesil, pastry and manufacturing method of pastry | |
| KR20080035169A (en) | Manufacture method of bread that lotus root is added | |
| KR101741979B1 (en) | Goheung citron redbean bread and manufacturing method thereof | |
| KR20170132926A (en) | The method for manufacturing a yomena aster cookie, and the yomena aster cookie manufactured by the method | |
| KR20080035172A (en) | Manufacture method of bread that citron is added | |
| KR101785541B1 (en) | Preparing Methods of Bread Using Jerusalem Artichoke-Nuruk Liquid Starter | |
| KR102236504B1 (en) | Chocopie using natural fermentation sour cream and manufacturing method thereof | |
| KR20180116871A (en) | Method for preparation of functional steamed bread having pistachios, sweet potato and cheese | |
| KR20180033005A (en) | Manufacture of functional bread | |
| KR101447609B1 (en) | Manufacturing method for preparing knife-cut noodles using sarcodon aspratus | |
| CN105831218A (en) | Blueberry-containing flower moon cake and manufacturing method thereof | |
| KR20080035178A (en) | Manufacture method of muffin that add mulberry | |
| KR101710891B1 (en) | A paste composition for bread comprising rice, sweet rice, and oats |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151209 |
|
| WD01 | Invention patent application deemed withdrawn after publication |