CN105248514A - Rose flower buckwheat bread and method for making same - Google Patents

Abstract

The invention discloses research on the processing technology and a formula of a rose flower buckwheat bread, and successfully develops the rose flower buckwheat bread suitable for industrial production. A technological process for the rose flower buckwheat bread comprises material preparation, stirring, fermentation, segmentation, rolling, relaxing, forming, finally waiting and rising, baking, cooling and packaging. The rose flower buckwheat bread made following the above steps has distinct fragrance of the rose, is excellent in health care health care and popular to consumers.

Description

Rose buckwheat bread and production technology thereof

Technical field

The present invention relates to a kind of bread product, particularly relate to the preparation method of rose buckwheat bread.

Background technology

Ming Dynasty Lu and saying in " food book on Chinese herbal medicine ": " rose food fragrant sweet and refreshing, make us refreshing and feel well ".Rose contains various trace elements, and Vitamin C content is high, and rose can make various refreshment, as rose candy, rose flower cake, rose-tee, cider, rose pickles, rose cream etc.Containing a large amount of vitamin As, B, C in rose fresh-rose, also containing ten several amino acids, soluble sugar, alkaloid.Wherein ascorbic content is the abundantest, and every 100g includes more than 2000 milligram, has the title of " king of vitamin C ".Also containing protein, fat, carbohydrate, calcium, phosphorus, potassium, iron, magnesium etc., wherein protein content 8.5%, fat 4.7%, soluble sugar 1.2%, carbohydrate 68%.Not containing any harmful element in rose, wherein containing glucose 18.33%-23.66%, starch-containing 21.75%-22.63%, and containing abundant amino acid, its total amino acid content is up to 10.9%.Road in " herbal text ": " rose, turbid clearly and not, and and violent, soft liver is waken up stomach, and thin gas is invigorated blood circulation, and a surname is logical stops up stagnant and absolutely not pungent temperature is just dry fraud, disconnectedly pushes away gas and divides among medicine, has prompt effect and the most tractable, fragrant all product most, and there is no equal ".And edible flowers to be made people every day edible rose buckwheat bread be that a research is blank, not only increase the color of bread, local flavor, further increase the health care of bread, there is the good prospect of marketing.

Summary of the invention

The present invention is studied the processing technology of the making of rose buckwheat bread and formula, successfully develops the rose buckwheat bread food of applicable suitability for industrialized production; The making of rose buckwheat bread of the present invention, technological process is: preparation material → stirring → fermentation → segmentation → round as a ball → lax → moulding → finally proof → toast → cool → pack, and detailed process is as follows:

(1) material prepares: when preparing material, and claim material accurately necessary, just can accurately assess the cost and output thus, the inaccurate meeting of weighing causes cost to increase, and Bread Quality is unstable, even affects whole production process;

(2) stirring: prepare mixing water, water temperature be noted, water temperature should being utilized to control dough temperature when stirring; Its computational methods are 65-75 DEG C and deduct room temperature and deduct flour temperature again and equal to add coolant-temperature gage; Stir and not only help dry material aquation, dissolving and Homogeneous phase mixing, the more important thing is and utilize the shearing force stirred to make the mucedin in flour be combined into gluten and make dough have enough toughness and elasticity;

(3) ferment: the sugar in dough is become carbon dioxide, alcohol and other organic matter by the yeast in dough; Dough fermentation is not enough and the excessive quality all directly affecting bread, and the maturation because of batter directly affects the ability that it preserves gas;

(4) split: after dough fermentation maturation, should split immediately, weight will need by various bread and determine; Can constantly dry out after dough cutting, especially among baking, the moisture lost and volatilizable thing are about about 1/10th of dough weight;

(5) edible fragrant flower is added round as a ball: because dough surface is rough after segmentation, the gas that yeast produces not easily is preserved, so dough is round as a ball, clean fresh-rose or dry rose is added in round as a ball process, can complete round as a ball, have the color and health care that add bread;

(6) lax: split and round as a ball time, dough is under pressure, and becomes solid and not easy to operate, lax through about 10-15min, and dough can recover better elasticity and extensibility to operate shaping, note preventing epidermis stiff in relaxation;

(7) moulding: after dough relaxes, can carry out the operation of moulding, and the shape of bread also determines when moulding;

(8) finally proof: finally proof and should carry out in fermentation room, temperature and humidity will be determined by the demand of all kinds of bread, and general temperature is 26-42 DEG C, humidity is 60-90 DEG C, time is 45-90min, note proofing indoor temperature and the uneven meeting of humidity causes bread leavening to differ, Quality Down;

(9) toast: when toasting, bread can produce a lot of change in stove, all changes are all relevant with baking time, temperature and humidity etc., the degree baked because of various bread and color have different requirement, so the temperature of major control baking oven coordinates the time when toasting, the time is bread-based kind and size then;

(10) cool: bread is as inappropriate cooling, and because temperature is too high after packaging, bread produces steam-condensation and depends on packaging bag or bread surface, and bread is easily mouldy; With the bread of mould baking, should the demoulding as early as possible after coming out of the stove, as the not demoulding immediately, its gas of discharging can not discharge, and causes external pressure to increase, and the bottom of bread and surrounding are caved in;

(11) pack: the quality of packaging and health, directly affect the storage life of bread, general packaging uses food grade plastic bag, keeps clean and dry and comfortable at GMP packing shop.

The present invention and family have the following advantages compared with now doing:

1, because the present invention has carried out close inspection to supplementary material, ensure that product quality and sanitation and hygiene, avoid the trouble of family's cleaning, reduce or remit the labour intensity of family's cleaning;

2, because the present invention has all carried out strict cleaning and sterilizing sterilization processing to used container tool, produce at dust proof workshops such as GMP in addition, extend product or vacation;

3, because the supplementary materials such as edible fresh-rose used in the present invention or dry rose, white sugar all have certain sterilization and anticorrosion effect, and the water activity of product is lower, ensure that product special flavour and long term storageability;

4, present invention process simple, unique flavor, instant, nutritious.

Embodiment one:

A preparation method for rose buckwheat bread, comprises the following steps:

(1) material prepares: buckwheat 50%, high fine powder 10%, yeast 5%, sugar 3%, egg 4%, milk powder 2%, water 20%, bread improver 0.1%, butter 2%, salt 0.4%, roseleaf 3.5%;

(2) stir: with 25-55 DEG C of warm water, buckwheat, high fine powder, yeast, sugar, egg, milk powder, bread improver, butter, salt etc. are stirred 25-45min, make it be formed with enough toughness and flexible dough;

(3) ferment: temperature be 26 DEG C-42 DEG C, humidity is in the fermenting cellar of 60 DEG C-90 DEG C, fermentation 45-90min;

(4) split: after dough fermentation maturation, should split immediately, weight will need by various bread and determine; Can constantly dry out after dough cutting, especially among baking, the moisture lost and volatilizable thing are about about 1/10th of dough weight;

(5) edible fragrant flower is added round as a ball: because dough surface is rough after segmentation, the gas that yeast produces not easily is preserved, so dough is round as a ball, clean fresh-rose 2-20% or dry rose 1-10% is added in round as a ball process, can complete round as a ball, have the color and health care that add bread;

(6) lax: split and round as a ball time, dough is under pressure, and becomes solid and not easy to operate, lax through about 8-20min, and dough can recover better elasticity and extensibility to operate shaping, note preventing epidermis stiff in relaxation;

(7) moulding: after dough relaxes, can carry out the operation of moulding, and the shape of bread also determines when moulding;

(8) finally proof: finally proof and should carry out in fermentation room, temperature and humidity will be determined by the demand of all kinds of bread, and general temperature is 26-42 DEG C, humidity is 60-90 DEG C, time is 45-90min, note proofing indoor temperature and the uneven meeting of humidity causes bread leavening to differ, Quality Down;

(9) toast: at bread furnace 150-320 DEG C of baking 10-35min, bread can produce a lot of change in stove, all changes are all relevant with baking time, temperature and humidity etc., the degree baked because of various bread and color have different requirement, so the temperature of major control baking oven coordinates the time when toasting, the time is bread-based kind and size then;

(10) cool: room temperature or air blast cooling 2-15min make bread temperature be down to room temperature and be beneficial to package storage;

(11) pack: in the GMP packing shop wrapper packaged such as food grade plastic bag or carton.

Embodiment two:

A preparation method for rose buckwheat bread, comprises the following steps:

(1) material prepares: buckwheat 60%, high fine powder 6%, yeast 5%, sugar 3%, egg 2%, milk powder 3%, water 12%, bread improver 0.5%, butter 1.5%, salt 1%, roseleaf 3%;

(2) stir: with 25-55 DEG C of warm water, buckwheat, high fine powder, yeast, sugar, egg, milk powder, bread improver, butter, salt etc. are stirred 25-45min, make it be formed with enough toughness and flexible dough;

(3) ferment: temperature be 26 DEG C-42 DEG C, humidity is in the fermenting cellar of 60 DEG C-90 DEG C, fermentation 45-90min;

(4) split: after dough fermentation maturation, should split immediately, weight will need by various bread and determine; Can constantly dry out after dough cutting, especially among baking, the moisture lost and volatilizable thing are about about 1/10th of dough weight;

(5) edible fragrant flower is added round as a ball: because dough surface is rough after segmentation, the gas that yeast produces not easily is preserved, so dough is round as a ball, clean fresh-rose 2-20% or dry rose 1-10% is added in round as a ball process, can complete round as a ball, have the color and health care that add bread;

(6) lax: split and round as a ball time, dough is under pressure, and becomes solid and not easy to operate, lax through about 8-20min, and dough can recover better elasticity and extensibility to operate shaping, note preventing epidermis stiff in relaxation;

(7) moulding: after dough relaxes, can carry out the operation of moulding, and the shape of bread also determines when moulding;

(8) finally proof: finally proof and should carry out in fermentation room, temperature and humidity will be determined by the demand of all kinds of bread, and general temperature is 26-42 DEG C, humidity is 60-90 DEG C, time is 45-90min, note proofing indoor temperature and the uneven meeting of humidity causes bread leavening to differ, Quality Down;

(9) toast: at bread furnace 150-320 DEG C of baking 10-35min, bread can produce a lot of change in stove, all changes are all relevant with baking time, temperature and humidity etc., the degree baked because of various bread and color have different requirement, so the temperature of major control baking oven coordinates the time when toasting, the time is bread-based kind and size then;

(10) cool: room temperature or air blast cooling 2-15min make bread temperature be down to room temperature and be beneficial to package storage;

(11) pack: in the GMP packing shop wrapper packaged such as food grade plastic bag or carton.

Claims (1)

1. a preparation method for rose buckwheat bread, comprises the following steps:

(1) material prepares: buckwheat 40%-80%, high fine powder 10%-80%, yeast 1%-13%, sugared 2%-11%, egg 2%-12%, milk powder 1%-10%, water 10%-50%, bread improver 0.1%-2%, butter 2%-14%, salt 0.3%-6%, roseleaf 1%-20%;

(2) stir: with 25-55 DEG C of warm water, buckwheat, high fine powder, yeast, sugar, egg, milk powder, bread improver, butter, salt etc. are stirred 25-45min, make it be formed with enough toughness and flexible dough;

(3) ferment: temperature be 26 DEG C-42 DEG C, humidity is in the fermenting cellar of 60 DEG C-90 DEG C, fermentation 45-90min;

(4) split: after dough fermentation maturation, should split immediately, weight will need by various bread and determine; Can constantly dry out after dough cutting, especially among baking, the moisture lost and volatilizable thing are about about 1/10th of dough weight;

(5) edible fragrant flower is added round as a ball: because dough surface is rough after segmentation, the gas that yeast produces not easily is preserved, so dough is round as a ball, clean fresh-rose 2-20% or dry rose 1-10% is added in round as a ball process, can complete round as a ball, have the color and health care that add bread;

(6) lax: split and round as a ball time, dough is under pressure, and becomes solid and not easy to operate, lax through about 8-20min, and dough can recover better elasticity and extensibility to operate shaping, note preventing epidermis stiff in relaxation;

(7) moulding: after dough relaxes, can carry out the operation of moulding, and the shape of bread also determines when moulding;

(8) finally proof: finally proof and should carry out in fermentation room, temperature and humidity will be determined by the demand of all kinds of bread, and general temperature is 26-42 DEG C, humidity is 60-90 DEG C, time is 45-90min, note proofing indoor temperature and the uneven meeting of humidity causes bread leavening to differ, Quality Down;

(9) toast: at bread furnace 150-320 DEG C of baking 10-35min, bread can produce a lot of change in stove, all changes are all relevant with baking time, temperature and humidity etc., the degree baked because of various bread and color have different requirement, so the temperature of major control baking oven coordinates the time when toasting, the time is bread-based kind and size then;

(10) cool: room temperature or air blast cooling 2-15min make bread temperature be down to room temperature and be beneficial to package storage;

(11) pack: in the GMP packing shop wrapper packaged such as food grade plastic bag or carton.