CN105248526A - Sticky rice yam bread - Google Patents
Sticky rice yam bread Download PDFInfo
- Publication number
- CN105248526A CN105248526A CN201510771729.3A CN201510771729A CN105248526A CN 105248526 A CN105248526 A CN 105248526A CN 201510771729 A CN201510771729 A CN 201510771729A CN 105248526 A CN105248526 A CN 105248526A
- Authority
- CN
- China
- Prior art keywords
- parts
- glutinous rice
- honey
- sucrose
- sticky rice
- 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.)
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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
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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
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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
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- 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)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a sticky rice yam bread, which is prepared from the following raw materials in parts by weight: 300 to 350 parts of wheat flour, 100 to 140 parts of sticky rice, 30 to 40 parts of purple sweet potato powder, 20 to 30 parts of dried mushroom, 20 to 30 parts of auricularia auricula, 25 to 35 parts of yams, 10 to 16 parts of smoked plums, 50 to 60 parts of red dates, 5 to 15 parts of sucrose, 10 to 20 parts of vegetable oil, 10 to 20 parts of eggs, 20 to 30 parts of honey, 3 to 5 parts of table salt, 5 to 7 parts of yeast powder and 200 to 300 parts of water. The sticky rice yam bread produced by the invention has the efficacies of delaying senescence, preventing cancer, lowering blood pressure and lipid and facilitating digestion, and people can take in various nutritional ingredients by eating the sticky rice yam bread disclosed by the invention.
Description
Technical field
The invention belongs to field of food, relate to a kind of glutinous rice yam bread.
Background technology
Bread is with the longest history in bakery product, that consumption figure is maximum large based foods, is the staple food of people at much national bread such as America and Europes.In China, though bread is called as instant food or belongs to cake and so on, along with the development of national economy, the raising of living standards of the people, bread occupies very large proportion in the dietetic life of our people.The bread kind of current China is various, but it adopts raw material substantially identical, is base stock, adds other auxiliary materials, add water and be modulated into dough with wheat flour, through culture propagation, shaping, be shaped and bake etc. that operation completes.Its raw material adopted is substantially identical, is only that different tastes adds different additives.There is no at present the kind combined with the daily edible vegetable of people, thus it cannot meet the breakfast nutritious and healthy demand had both of people.
Summary of the invention
The present invention seeks to provide a kind of nutritious, additive-free, appetizing glutinous rice yam bread.
For achieving the above object, the invention provides following technical scheme:
A kind of glutinous rice yam bread, is made up of the raw material of following weight portion: wheat flour 300-350 part, glutinous rice 100-140 part, purple sweet potato powder 30-40 part, dried mushroom 20-30 part, auricularia auriculajudae 20-30 part, Chinese yam 25-35 part, dark plum 10-16 part, red date 50-60 part, sucrose 5-15 part, vegetable oil 10-20 part, egg 10-20 part, honey 20-30 part, salt 3-5 part, dusty yeast 5-7 part and water 200-300 part.
Further, be made up of the raw material of following weight portion: wheat flour 300 parts, 100 parts, glutinous rice, purple sweet potato powder 30 parts, dried mushroom 20 parts, 20 parts, auricularia auriculajudae, Chinese yam 25 parts, dark plum 10 parts, red date 50 parts, sucrose 5 parts, vegetable oil 10 parts, 10 parts, egg, honey 20 parts, salt 3-5 part, dusty yeast 5 parts and 200 parts, water.
Further, be made up of the raw material of following weight portion: wheat flour 325 parts, 120 parts, glutinous rice, purple sweet potato powder 35 parts, dried mushroom 25 parts, 25 parts, auricularia auriculajudae, Chinese yam 30 parts, dark plum 13 parts, red date 55 parts, sucrose 10 parts, vegetable oil 15 parts, 15 parts, egg, honey 25 parts, salt 4 parts, dusty yeast 6 parts and 250 parts, water.
Further, be made up of the raw material of following weight portion: wheat flour 350 parts, 140 parts, glutinous rice, purple sweet potato powder 40 parts, dried mushroom 30 parts, 30 parts, auricularia auriculajudae, Chinese yam 35 parts, dark plum 16 parts, red date 60 parts, sucrose 15 parts, vegetable oil 20 parts, 20 parts, egg, honey 30 parts, salt 5 parts, dusty yeast 7 parts and 300 parts, water.
Further, be made up of the raw material of following weight portion: wheat flour 300 parts, 140 parts, glutinous rice, purple sweet potato powder 40 parts, dried mushroom 25 parts, 30 parts, auricularia auriculajudae, Chinese yam 25 parts, dark plum 16 parts, red date 55 parts, sucrose 10 parts, vegetable oil 15 parts, 10 parts, egg, honey 30 parts, salt 3 parts, dusty yeast 6 parts and 250 parts, water.
The invention has the beneficial effects as follows: the glutinous rice yam bread that the present invention produces, have and delay senility, cancer-resisting, hypertension and hyperlipemia, be beneficial to effect of digestion, people just can absorb various nutritional labeling by edible bread of the present invention.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only a part of embodiment of the present invention, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment one
A kind of glutinous rice yam bread, is made up of the raw material of following weight portion: wheat flour 300-350 part, glutinous rice 100-140 part, purple sweet potato powder 30-40 part, dried mushroom 20-30 part, auricularia auriculajudae 20-30 part, Chinese yam 25-35 part, dark plum 10-16 part, red date 50-60 part, sucrose 5-15 part, vegetable oil 10-20 part, egg 10-20 part, honey 20-30 part, salt 3-5 part, dusty yeast 5-7 part and water 200-300 part.
Embodiment two
A kind of glutinous rice yam bread, is made up of the raw material of following weight portion: wheat flour 300 parts, 100 parts, glutinous rice, purple sweet potato powder 30 parts, dried mushroom 20 parts, 20 parts, auricularia auriculajudae, Chinese yam 25 parts, dark plum 10 parts, red date 50 parts, sucrose 5 parts, vegetable oil 10 parts, 10 parts, egg, honey 20 parts, salt 3-5 part, dusty yeast 5 parts and 200 parts, water.
Embodiment three
A kind of glutinous rice yam bread, is made up of the raw material of following weight portion: wheat flour 325 parts, 120 parts, glutinous rice, purple sweet potato powder 35 parts, dried mushroom 25 parts, 25 parts, auricularia auriculajudae, Chinese yam 30 parts, dark plum 13 parts, red date 55 parts, sucrose 10 parts, vegetable oil 15 parts, 15 parts, egg, honey 25 parts, salt 4 parts, dusty yeast 6 parts and 250 parts, water.
Embodiment four
A kind of glutinous rice yam bread, is made up of the raw material of following weight portion: wheat flour 350 parts, 140 parts, glutinous rice, purple sweet potato powder 40 parts, dried mushroom 30 parts, 30 parts, auricularia auriculajudae, Chinese yam 35 parts, dark plum 16 parts, red date 60 parts, sucrose 15 parts, vegetable oil 20 parts, 20 parts, egg, honey 30 parts, salt 5 parts, dusty yeast 7 parts and 300 parts, water.
Embodiment five
A kind of glutinous rice yam bread, is made up of the raw material of following weight portion: wheat flour 300 parts, 140 parts, glutinous rice, purple sweet potato powder 40 parts, dried mushroom 25 parts, 30 parts, auricularia auriculajudae, Chinese yam 25 parts, dark plum 16 parts, red date 55 parts, sucrose 10 parts, vegetable oil 15 parts, 10 parts, egg, honey 30 parts, salt 3 parts, dusty yeast 6 parts and 250 parts, water.
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, and the technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
Claims (5)
1. a glutinous rice yam bread, it is characterized in that, be made up of the raw material of following weight portion: wheat flour 300-350 part, glutinous rice 100-140 part, purple sweet potato powder 30-40 part, dried mushroom 20-30 part, auricularia auriculajudae 20-30 part, Chinese yam 25-35 part, dark plum 10-16 part, red date 50-60 part, sucrose 5-15 part, vegetable oil 10-20 part, egg 10-20 part, honey 20-30 part, salt 3-5 part, dusty yeast 5-7 part and water 200-300 part.
2. a kind of glutinous rice yam bread according to claim 1, it is characterized in that, be made up of the raw material of following weight portion: wheat flour 300 parts, 100 parts, glutinous rice, purple sweet potato powder 30 parts, dried mushroom 20 parts, 20 parts, auricularia auriculajudae, Chinese yam 25 parts, dark plum 10 parts, red date 50 parts, sucrose 5 parts, vegetable oil 10 parts, 10 parts, egg, honey 20 parts, salt 3-5 part, dusty yeast 5 parts and 200 parts, water.
3. a kind of glutinous rice yam bread according to claim 1, it is characterized in that, be made up of the raw material of following weight portion: wheat flour 325 parts, 120 parts, glutinous rice, purple sweet potato powder 35 parts, dried mushroom 25 parts, 25 parts, auricularia auriculajudae, Chinese yam 30 parts, dark plum 13 parts, red date 55 parts, sucrose 10 parts, vegetable oil 15 parts, 15 parts, egg, honey 25 parts, salt 4 parts, dusty yeast 6 parts and 250 parts, water.
4. a kind of glutinous rice yam bread according to claim 1, it is characterized in that, be made up of the raw material of following weight portion: wheat flour 350 parts, 140 parts, glutinous rice, purple sweet potato powder 40 parts, dried mushroom 30 parts, 30 parts, auricularia auriculajudae, Chinese yam 35 parts, dark plum 16 parts, red date 60 parts, sucrose 15 parts, vegetable oil 20 parts, 20 parts, egg, honey 30 parts, salt 5 parts, dusty yeast 7 parts and 300 parts, water.
5. a kind of glutinous rice yam bread according to claim 1, it is characterized in that, be made up of the raw material of following weight portion: wheat flour 300 parts, 140 parts, glutinous rice, purple sweet potato powder 40 parts, dried mushroom 25 parts, 30 parts, auricularia auriculajudae, Chinese yam 25 parts, dark plum 16 parts, red date 55 parts, sucrose 10 parts, vegetable oil 15 parts, 10 parts, egg, honey 30 parts, salt 3 parts, dusty yeast 6 parts and 250 parts, water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510771729.3A CN105248526A (en) | 2015-11-12 | 2015-11-12 | Sticky rice yam bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510771729.3A CN105248526A (en) | 2015-11-12 | 2015-11-12 | Sticky rice yam bread |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105248526A true CN105248526A (en) | 2016-01-20 |
Family
ID=55088730
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510771729.3A Pending CN105248526A (en) | 2015-11-12 | 2015-11-12 | Sticky rice yam bread |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105248526A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105557899A (en) * | 2016-03-11 | 2016-05-11 | 安徽先知缘食品有限公司 | Maonicai-venison bread and preparation method thereof |
| CN105746643A (en) * | 2016-04-28 | 2016-07-13 | 倪铫阳 | Bread for bone strengthening and growth facilitating |
-
2015
- 2015-11-12 CN CN201510771729.3A patent/CN105248526A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105557899A (en) * | 2016-03-11 | 2016-05-11 | 安徽先知缘食品有限公司 | Maonicai-venison bread and preparation method thereof |
| CN105746643A (en) * | 2016-04-28 | 2016-07-13 | 倪铫阳 | Bread for bone strengthening and growth facilitating |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160120 |
|
| WD01 | Invention patent application deemed withdrawn after publication |