CN105248530A - Nutritional coarse-cereal bread and making method thereof - Google Patents

Nutritional coarse-cereal bread and making method thereof Download PDF

Info

Publication number
CN105248530A
CN105248530A CN201510832763.7A CN201510832763A CN105248530A CN 105248530 A CN105248530 A CN 105248530A CN 201510832763 A CN201510832763 A CN 201510832763A CN 105248530 A CN105248530 A CN 105248530A
Authority
CN
China
Prior art keywords
parts
particle
coarse cereals
gingko
lemon
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
Application number
CN201510832763.7A
Other languages
Chinese (zh)
Inventor
祁斌
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Food Hefei Mill Co Ltd Of Anhui Swallow
Original Assignee
Food Hefei Mill Co Ltd Of Anhui Swallow
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Food Hefei Mill Co Ltd Of Anhui Swallow filed Critical Food Hefei Mill Co Ltd Of Anhui Swallow
Priority to CN201510832763.7A priority Critical patent/CN105248530A/en
Publication of CN105248530A publication Critical patent/CN105248530A/en
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/06Products with modified nutritive value, e.g. with modified starch content
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/04Products made from materials other than rye or wheat flour
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material
    • A21D2/362Leguminous plants
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material
    • A21D2/364Nuts, e.g. cocoa
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material
    • A21D2/366Tubers, roots

Abstract

The invention discloses a type of nutritional coarse-cereal bread and a making method thereof. The nutritional coarse-cereal bread is made by sorghum, purple yams, lentils, bitter melons, melon seed kernels, lemons, three-colored amaranth, ganoderma lucidum, Chinese angelica, four-leaf vegetables, water chestnut leaves, figs, plantain, crowndaisy chrysanthemum and ginkgos. The raw materials include, by weight, 28-30 parts of sorghum, 20-22 parts of purple yams, 16-18 parts of lentils, 14-18 parts of bitter melons, 10-12 parts of melon seed kernels, 16-18 parts of lemons, 16-20 parts of three-colored amaranth, 12-14 parts of ganoderma lucidum, 12-14 parts of Chinese angelica, 14-18 parts of four-leaf vegetables, 10-12 parts of water chestnut leaves, 12-14 parts of figs, 16-20 parts of plantain, 18-20 parts of crowndaisy chrysanthemum and 12-16 parts of ginkgos. The nutritional coarse-cereal bread is delicious, tasty and rich in nutrition and has a health-care function.

Description

A kind of coarse cereals nutrition bread and preparation method thereof
Technical field
The present invention relates to a kind of coarse cereals nutrition bread and preparation method thereof.
Background technology
Bread is that a kind of five cereals abrasive dust makes and the food heating and make.Take wheat flour as primary raw material, with yeast, egg, grease, kernel etc. for auxiliary material, add water and be modulated into dough, by fermentation, integer, shaping, bake, bakery product that the process such as cooling processes, but existing bread component is single, general is all make with wheat, in order to flavor adjustment, interpolation
Also be often milk wet goods auxiliary material, heat is large, healthy not.
Nutrition is thought, best diet is balanced diet in fact.First principle of balanced diet just requires food will to try one's best variation.Only eat polished rice, fine flour is not inconsistent and balanced diet principle, also will eat thick coarse cereals, some trace element of thick coarse cereals, such as the content of iron, magnesium, zinc, selenium is more more than flour and rice.The value of this several trace element to health is sizable.The content of the potassium in thick coarse cereals, calcium, vitamin e, folic acid, bioflavonoid also enriches than flour and rice.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of tasty, nutritious and have the coarse cereals nutrition bread of health care.
For solving the problems of the technologies described above, the present invention adopts following technical scheme:
A kind of coarse cereals nutrition bread, is made up of following raw material: Chinese sorghum, fragrant taro, French beans, balsam pear, shelled melon seed, lemon, three-coloured amaranth, glossy ganoderma, Radix Angelicae Sinensis, four leaf vegetables, common marshmarigold herb, fig, Asiatic plantain, crowndaisy chrysanthemum and gingko; Described raw material is by following parts by weight proportioning composition: Chinese sorghum 28-30 part, fragrant taro 20-22 part, French beans 16-18 part, balsam pear 14-18 part, shelled melon seed 10-12 part, lemon 16-18 part, three-coloured amaranth 16-20 part, glossy ganoderma 12-14 part, Radix Angelicae Sinensis 12-16 part, four leaf vegetables 14-18 parts, common marshmarigold herb 10-12 part, fig 12-14 part, Asiatic plantain 16-20 part, crowndaisy chrysanthemum 18-20 part and gingko 12-16 part.
Further, described raw material is by following parts by weight proportioning composition: Chinese sorghum 28 parts, fragrant taro 22 parts, 18 parts, French beans, 18 parts, balsam pear, shelled melon seed 12 parts, 18 parts, lemon, three-coloured amaranth 20 parts, glossy ganoderma 14 parts, Radix Angelicae Sinensis 16 parts, four leaf vegetables 18 parts, common marshmarigold herb 12 parts, fig 14 parts, Asiatic plantain 20 parts, crowndaisy chrysanthemum 20 parts and gingko 16 parts.
Further, described raw material is by following parts by weight proportioning composition: Chinese sorghum 29 parts, fragrant taro 21 parts, 17 parts, French beans, 16 parts, balsam pear, shelled melon seed 11 parts, 17 parts, lemon, three-coloured amaranth 18 parts, glossy ganoderma 13 parts, Radix Angelicae Sinensis 14 parts, four leaf vegetables 16 parts, common marshmarigold herb 11 parts, fig 13 parts, Asiatic plantain 18 parts, crowndaisy chrysanthemum 19 parts and gingko 14 parts.
Further, described raw material is by following parts by weight proportioning composition: Chinese sorghum 30 parts, fragrant taro 20 parts, 16 parts, French beans, 14 parts, balsam pear, shelled melon seed 10 parts, 16 parts, lemon, three-coloured amaranth 16 parts, glossy ganoderma 12 parts, Radix Angelicae Sinensis 12 parts, four leaf vegetables 14 parts, common marshmarigold herb 10 parts, fig 12 parts, Asiatic plantain 16 parts, crowndaisy chrysanthemum 18 parts and gingko 12 parts.
Another technical problem that the present invention will solve is to provide a kind of preparation method of coarse cereals nutrition bread, includes following steps:
1) get Chinese sorghum 28-30 part, fragrant taro 20-22 part, French beans 16-18 part and balsam pear 14-18 part, put into boiling water pot blanching 10-15min, pull rear clear water out and rinse;
2) material that step 1) obtains is put into the drying machine of 80-90 DEG C, being dried to moisture is 10-15%;
3) by step 2) in dried material put into airslide disintegrating mill, make the particle that particle diameter is 200-300nm, for subsequent use;
4) get shelled melon seed 10-12 part, lemon 16-18 part, three-coloured amaranth 16-20 part, glossy ganoderma 12-14 part and Radix Angelicae Sinensis 12-16 part, put into airslide disintegrating mill, make the particle that particle diameter is 300-500nm;
5) particle obtained in step 4) is put into the heater of 100-120 DEG C, heating 30-50min, for subsequent use;
6) get four leaf vegetables 14-18 parts, common marshmarigold herb 10-12 part and fig 12-14 part, put into clear water and soak 20-30min;
7) material after immersion in step 6) is put into the container that has sieve aperture, with the steam boiling 30-50min of 100 DEG C;
8) material after boiling in step 7) is put into the drying machine of 90 DEG C, being dried to water content is 5-10%;
9) material dried in step 8) is put into airslide disintegrating mill, make the particle that particle diameter is 200-300nm, for subsequent use;
10) get Asiatic plantain 16-20 part, crowndaisy chrysanthemum 18-20 part and gingko 12-16 part and put into airslide disintegrating mill, make the particle that particle diameter is 300-500nm, for subsequent use;
11) material obtained in step 3), step 5), step 9) and step 10) is put into dough mixing machine machine, make dough, then ferment;
12) dough after step 11) being fermented is cut into small pieces, then kneads, and the face fire of putting into is 120 DEG C, and the fire in a stove before fuel is added is the baking box of 230 DEG C, continues 15min, can obtain coarse cereals nutrition bread of the present invention.
Beneficial effect of the present invention is: this coarse cereals nutrition bread is tasty, its raw material is mixed with coarse cereals composition and traditional Chinese medicine ingredients, sufficient nutrition can be provided for human body, regulate human metabolism's function, under the effect of cooperatively interacting of each raw material, this coarse cereals nutrition bread is made to have the health care such as toxin-expelling and face nourishing, invigorating qi for tranquilization, relieving cough and asthma, benefiting blood and regulating blood circulation, menstruction regulating and pain relieving.In addition various composition can be mutually promoted, and plays synergy and strengthens above-mentioned effect.
Detailed description of the invention
Embodiment 1:
A kind of coarse cereals nutrition bread, described raw material is by following parts by weight proportioning composition: Chinese sorghum 28 parts, fragrant taro 22 parts, 18 parts, French beans, 18 parts, balsam pear, shelled melon seed 12 parts, 18 parts, lemon, three-coloured amaranth 20 parts, glossy ganoderma 14 parts, Radix Angelicae Sinensis 16 parts, four leaf vegetables 18 parts, common marshmarigold herb 12 parts, fig 14 parts, Asiatic plantain 20 parts, crowndaisy chrysanthemum 20 parts and gingko 16 parts.
A preparation method for coarse cereals nutrition bread, includes following steps:
1) get Chinese sorghum 28 parts, fragrant taro 22 parts, 18 parts, French beans and 18 parts, balsam pear, put into boiling water pot blanching 10-15min, pull rear clear water out and rinse;
2) material that step 1) obtains is put into the drying machine of 80-90 DEG C, being dried to moisture is 10-15%;
3) by step 2) in dried material put into airslide disintegrating mill, make the particle that particle diameter is 200-300nm, for subsequent use;
4) get shelled melon seed 12 parts, 18 parts, lemon, three-coloured amaranth 20 parts, glossy ganoderma 14 parts and Radix Angelicae Sinensis 16 parts, put into airslide disintegrating mill, make the particle that particle diameter is 300-500nm;
5) particle obtained in step 4) is put into the heater of 100-120 DEG C, heating 30-50min, for subsequent use;
6) get four leaf vegetables 18 parts, common marshmarigold herb 12 parts and fig 14 parts, put into clear water and soak 20-30min;
7) material after immersion in step 6) is put into the container that has sieve aperture, with the steam boiling 30-50min of 100 DEG C;
8) material after boiling in step 7) is put into the drying machine of 90 DEG C, being dried to water content is 5-10%;
9) material dried in step 8) is put into airslide disintegrating mill, make the particle that particle diameter is 200-300nm, for subsequent use;
10) get Asiatic plantain 20 parts, crowndaisy chrysanthemum 20 parts and gingko 16 parts and put into airslide disintegrating mill, make the particle that particle diameter is 300-500nm, for subsequent use;
11) material obtained in step 3), step 5), step 9) and step 10) is put into dough mixing machine machine, make dough, then ferment;
12) dough after step 11) being fermented is cut into small pieces, then kneads, and the face fire of putting into is 120 DEG C, and the fire in a stove before fuel is added is the baking box of 230 DEG C, continues 15min, can obtain coarse cereals nutrition bread of the present invention.
Embodiment 2:
A kind of coarse cereals nutrition bread, described raw material is by following parts by weight proportioning composition: Chinese sorghum 29 parts, fragrant taro 21 parts, 17 parts, French beans, 16 parts, balsam pear, shelled melon seed 11 parts, 17 parts, lemon, three-coloured amaranth 18 parts, glossy ganoderma 13 parts, Radix Angelicae Sinensis 14 parts, four leaf vegetables 16 parts, common marshmarigold herb 11 parts, fig 13 parts, Asiatic plantain 18 parts, crowndaisy chrysanthemum 19 parts and gingko 14 parts.
A preparation method for coarse cereals nutrition bread, includes following steps:
1) get Chinese sorghum 29 parts, fragrant taro 21 parts, 17 parts, French beans and 16 parts, balsam pear, put into boiling water pot blanching 10-15min, pull rear clear water out and rinse;
2) material that step 1) obtains is put into the drying machine of 80-90 DEG C, being dried to moisture is 10-15%;
3) by step 2) in dried material put into airslide disintegrating mill, make the particle that particle diameter is 200-300nm, for subsequent use;
4) get shelled melon seed 11 parts, 17 parts, lemon, three-coloured amaranth 18 parts, glossy ganoderma 13 parts and Radix Angelicae Sinensis 14 parts, put into airslide disintegrating mill, make the particle that particle diameter is 300-500nm;
5) particle obtained in step 4) is put into the heater of 100-120 DEG C, heating 30-50min, for subsequent use;
6) get four leaf vegetables 16 parts, common marshmarigold herb 11 parts and fig 13 parts, put into clear water and soak 20-30min;
7) material after immersion in step 6) is put into the container that has sieve aperture, with the steam boiling 30-50min of 100 DEG C;
8) material after boiling in step 7) is put into the drying machine of 90 DEG C, being dried to water content is 5-10%;
9) material dried in step 8) is put into airslide disintegrating mill, make the particle that particle diameter is 200-300nm, for subsequent use;
10) get Asiatic plantain 18 parts, crowndaisy chrysanthemum 19 parts and gingko 14 parts and put into airslide disintegrating mill, make the particle that particle diameter is 300-500nm, for subsequent use;
11) material obtained in step 3), step 5), step 9) and step 10) is put into dough mixing machine machine, make dough, then ferment;
12) dough after step 11) being fermented is cut into small pieces, then kneads, and the face fire of putting into is 120 DEG C, and the fire in a stove before fuel is added is the baking box of 230 DEG C, continues 15min, can obtain coarse cereals nutrition bread of the present invention.
Embodiment 3:
A kind of coarse cereals nutrition bread, described raw material is by following parts by weight proportioning composition: Chinese sorghum 30 parts, fragrant taro 20 parts, 16 parts, French beans, 14 parts, balsam pear, shelled melon seed 10 parts, 16 parts, lemon, three-coloured amaranth 16 parts, glossy ganoderma 12 parts, Radix Angelicae Sinensis 12 parts, four leaf vegetables 14 parts, common marshmarigold herb 10 parts, fig 12 parts, Asiatic plantain 16 parts, crowndaisy chrysanthemum 18 parts and gingko 12 parts.
A preparation method for coarse cereals nutrition bread, includes following steps:
1) get Chinese sorghum 30 parts, fragrant taro 20 parts, 16 parts, French beans and 14 parts, balsam pear, put into boiling water pot blanching 10-15min, pull rear clear water out and rinse;
2) material that step 1) obtains is put into the drying machine of 80-90 DEG C, being dried to moisture is 10-15%;
3) by step 2) in dried material put into airslide disintegrating mill, make the particle that particle diameter is 200-300nm, for subsequent use;
4) get shelled melon seed 10 parts, 16 parts, lemon, three-coloured amaranth 16 parts, glossy ganoderma 12 parts and Radix Angelicae Sinensis 12 parts, put into airslide disintegrating mill, make the particle that particle diameter is 300-500nm;
5) particle obtained in step 4) is put into the heater of 100-120 DEG C, heating 30-50min, for subsequent use;
6) get four leaf vegetables 14 parts, common marshmarigold herb 10 parts and fig 12 parts, put into clear water and soak 20-30min;
7) material after immersion in step 6) is put into the container that has sieve aperture, with the steam boiling 30-50min of 100 DEG C;
8) material after boiling in step 7) is put into the drying machine of 90 DEG C, being dried to water content is 5-10%;
9) material dried in step 8) is put into airslide disintegrating mill, make the particle that particle diameter is 200-300nm, for subsequent use;
10) get Asiatic plantain 16 parts, crowndaisy chrysanthemum 18 parts and gingko 12 parts and put into airslide disintegrating mill, make the particle that particle diameter is 300-500nm, for subsequent use;
11) material obtained in step 3), step 5), step 9) and step 10) is put into dough mixing machine machine, make dough, then ferment;
12) dough after step 11) being fermented is cut into small pieces, then kneads, and the face fire of putting into is 120 DEG C, and the fire in a stove before fuel is added is the baking box of 230 DEG C, continues 15min, can obtain coarse cereals nutrition bread of the present invention.
Experimental example:
Experimental subjects: 120 malnutritive patients, are divided into three groups by randomized: experimental group, control group 1 and control group 2, often organizes 30 people.
Experimental technique: experimental group eats coarse cereals nutrition bread of the present invention two weeks, control group 1 and control group 2 eat common coarse cereals bread two weeks.
Experimental result after one week:
Experimental result Experimental result Experimental result Experimental result
Group Weight recovery is normal Muscle power improves Digestive function improves
Experimental group 12 13 13
Control group 1 6 7 8
Control group 2 5 6 8
Experimental result after two weeks:
Experimental result Experimental result Experimental result Experimental result
Group Weight recovery is normal Muscle power improves Digestive function improves
Experimental group 28 29 30
Control group 1 18 19 21
Control group 2 18 18 21
As can be seen here, coarse cereals nutrition bread of the present invention is nutritious and health care is good, compared with common coarse cereals bread, has significant progress.
Beneficial effect of the present invention is: this coarse cereals nutrition bread is tasty, its raw material is mixed with coarse cereals composition and traditional Chinese medicine ingredients, sufficient nutrition can be provided for human body, regulate human metabolism's function, under the effect of cooperatively interacting of each raw material, this coarse cereals nutrition bread is made to have the health care such as toxin-expelling and face nourishing, invigorating qi for tranquilization, relieving cough and asthma, benefiting blood and regulating blood circulation, menstruction regulating and pain relieving.
Typical case:
Wu, extremely like eating the little food in curbside, come off duty Wu every day and all arrive curbside and buy fried food and be used for serving as dinner, this fried food has no nutrition, unhygienic, get off for a long time, the digestive function of Wu declines gradually, health seems and extremely becomes thin, Wu goes to see a doctor, Wu is diagnosed out to suffer from indigestion, so Wu starts edible common coarse cereals bread serve as dinner, after two weeks, the health of Wu does not still improve, this has had a strong impact on the normal life of Wu, but after Wu has eaten coarse cereals nutrition bread of the present invention, Wu has recovered health gradually, digestive function is become better and better, Wu has also recovered normal life.
The above, be only the specific embodiment of the present invention, but protection scope of the present invention is not limited thereto, and any change of expecting without creative work or replacement, all should be encompassed in protection scope of the present invention.

Claims (5)

1. a coarse cereals nutrition bread, is characterized in that: be made up of following raw material: Chinese sorghum, fragrant taro, French beans, balsam pear, shelled melon seed, lemon, three-coloured amaranth, glossy ganoderma, Radix Angelicae Sinensis, four leaf vegetables, common marshmarigold herb, fig, Asiatic plantain, crowndaisy chrysanthemum and gingko; Described raw material is by following parts by weight proportioning composition: Chinese sorghum 28-30 part, fragrant taro 20-22 part, French beans 16-18 part, balsam pear 14-18 part, shelled melon seed 10-12 part, lemon 16-18 part, three-coloured amaranth 16-20 part, glossy ganoderma 12-14 part, Radix Angelicae Sinensis 12-16 part, four leaf vegetables 14-18 parts, common marshmarigold herb 10-12 part, fig 12-14 part, Asiatic plantain 16-20 part, crowndaisy chrysanthemum 18-20 part and gingko 12-16 part.
2. coarse cereals nutrition bread as claimed in claim 1, is characterized in that: described raw material forms by following parts by weight proportioning: Chinese sorghum 28 parts, fragrant taro 22 parts, 18 parts, French beans, 18 parts, balsam pear, shelled melon seed 12 parts, 18 parts, lemon, three-coloured amaranth 20 parts, glossy ganoderma 14 parts, Radix Angelicae Sinensis 16 parts, four leaf vegetables 18 parts, common marshmarigold herb 12 parts, fig 14 parts, Asiatic plantain 20 parts, crowndaisy chrysanthemum 20 parts and gingko 16 parts.
3. coarse cereals nutrition bread as claimed in claim 2, is characterized in that: described raw material forms by following parts by weight proportioning: Chinese sorghum 29 parts, fragrant taro 21 parts, 17 parts, French beans, 16 parts, balsam pear, shelled melon seed 11 parts, 17 parts, lemon, three-coloured amaranth 18 parts, glossy ganoderma 13 parts, Radix Angelicae Sinensis 14 parts, four leaf vegetables 16 parts, common marshmarigold herb 11 parts, fig 13 parts, Asiatic plantain 18 parts, crowndaisy chrysanthemum 19 parts and gingko 14 parts.
4. coarse cereals nutrition bread as claimed in claim 3, is characterized in that: described raw material forms by following parts by weight proportioning: Chinese sorghum 30 parts, fragrant taro 20 parts, 16 parts, French beans, 14 parts, balsam pear, shelled melon seed 10 parts, 16 parts, lemon, three-coloured amaranth 16 parts, glossy ganoderma 12 parts, Radix Angelicae Sinensis 12 parts, four leaf vegetables 14 parts, common marshmarigold herb 10 parts, fig 12 parts, Asiatic plantain 16 parts, crowndaisy chrysanthemum 18 parts and gingko 12 parts.
5. a preparation method for coarse cereals nutrition bread, is characterized in that: include following steps:
1) get Chinese sorghum 28-30 part, fragrant taro 20-22 part, French beans 16-18 part and balsam pear 14-18 part, put into boiling water pot blanching 10-15min, pull rear clear water out and rinse;
2) material that step 1) obtains is put into the drying machine of 80-90 DEG C, being dried to moisture is 10-15%;
3) by step 2) in dried material put into airslide disintegrating mill, make the particle that particle diameter is 200-300nm, for subsequent use;
4) get shelled melon seed 10-12 part, lemon 16-18 part, three-coloured amaranth 16-20 part, glossy ganoderma 12-14 part and Radix Angelicae Sinensis 12-16 part, put into airslide disintegrating mill, make the particle that particle diameter is 300-500nm;
5) particle obtained in step 4) is put into the heater of 100-120 DEG C, heating 30-50min, for subsequent use;
6) get four leaf vegetables 14-18 parts, common marshmarigold herb 10-12 part and fig 12-14 part, put into clear water and soak 20-30min;
7) material after immersion in step 6) is put into the container that has sieve aperture, with the steam boiling 30-50min of 100 DEG C;
8) material after boiling in step 7) is put into the drying machine of 90 DEG C, being dried to water content is 5-10%;
9) material dried in step 8) is put into airslide disintegrating mill, make the particle that particle diameter is 200-300nm, for subsequent use;
10) get Asiatic plantain 16-20 part, crowndaisy chrysanthemum 18-20 part and gingko 12-16 part and put into airslide disintegrating mill, make the particle that particle diameter is 300-500nm, for subsequent use;
11) material obtained in step 3), step 5), step 9) and step 10) is put into dough mixing machine machine, make dough, then ferment;
12) dough after step 11) being fermented is cut into small pieces, then kneads, and the face fire of putting into is 120 DEG C, and the fire in a stove before fuel is added is the baking box of 230 DEG C, continues 15min, can obtain coarse cereals nutrition bread of the present invention.
CN201510832763.7A 2015-11-26 2015-11-26 Nutritional coarse-cereal bread and making method thereof Pending CN105248530A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510832763.7A CN105248530A (en) 2015-11-26 2015-11-26 Nutritional coarse-cereal bread and making method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510832763.7A CN105248530A (en) 2015-11-26 2015-11-26 Nutritional coarse-cereal bread and making method thereof

Publications (1)

Publication Number Publication Date
CN105248530A true CN105248530A (en) 2016-01-20

Family

ID=55088734

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201510832763.7A Pending CN105248530A (en) 2015-11-26 2015-11-26 Nutritional coarse-cereal bread and making method thereof

Country Status (1)

Country Link
CN (1) CN105248530A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105831194A (en) * 2016-03-21 2016-08-10 安徽友源食品有限公司 Scallop and oyster bread and preparation method thereof
CN106720034A (en) * 2016-12-26 2017-05-31 蒋金刚 A kind of cape jasmine fragrance of a flower blueberry water chestnut bread

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103329964A (en) * 2013-06-27 2013-10-02 冯耀荣 Multi-grain bread and making method thereof
CN103651671A (en) * 2013-12-02 2014-03-26 南通双和食品有限公司 Fruit-grain nutritious bread and making method thereof
CN104472616A (en) * 2014-11-20 2015-04-01 芜湖市好亦快食品有限公司三山分公司 Purple yam honey bread and preparation method thereof
CN104757057A (en) * 2015-05-06 2015-07-08 安徽秋果食品有限公司 Coarse cereal yeast bread

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103329964A (en) * 2013-06-27 2013-10-02 冯耀荣 Multi-grain bread and making method thereof
CN103651671A (en) * 2013-12-02 2014-03-26 南通双和食品有限公司 Fruit-grain nutritious bread and making method thereof
CN104472616A (en) * 2014-11-20 2015-04-01 芜湖市好亦快食品有限公司三山分公司 Purple yam honey bread and preparation method thereof
CN104757057A (en) * 2015-05-06 2015-07-08 安徽秋果食品有限公司 Coarse cereal yeast bread

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105831194A (en) * 2016-03-21 2016-08-10 安徽友源食品有限公司 Scallop and oyster bread and preparation method thereof
CN106720034A (en) * 2016-12-26 2017-05-31 蒋金刚 A kind of cape jasmine fragrance of a flower blueberry water chestnut bread

Similar Documents

Publication Publication Date Title
CN104351659A (en) Nutritional porridge mixture and preparation method thereof
CN101632446A (en) Natural five-color coarse cereal egg milk fruit vegetable tea steamed bread and preparation method thereof
CN104824653A (en) Coarse cereal granules with rich nutrients and preparation method thereof
CN103168817A (en) Functional multigrain shortbread and preparation method thereof
CN104957495A (en) Five-cereal health-preserving powder capable of clearing lung and reducing blood glucose
CN104055032A (en) Nutritional convenient breakfast food and preparation method thereof
CN103734599A (en) Coarse cereal steamed buns suitable for three-high (hypertension, high blood cholesterol, high blood sugar) crowds and preparation method of coarse cereal steamed buns
CN105851157A (en) Moon cake stuffed with pumpkin
CN103535606A (en) Protein high-calcium steamed bun and preparation method thereof
CN105248530A (en) Nutritional coarse-cereal bread and making method thereof
CN105360887A (en) Nutrient edible powder made of coarse cereals and making method of nutrient edible powder
CN101642249B (en) Low-sugar instant food and processing method thereof
CN107692124A (en) Chinese yam vermicelli and preparation method thereof
KR20140000852A (en) Method for preparation of functional walnut steamed bread having opunitia dillenii haw
CN109730113A (en) A kind of sea cucumber bread product and preparation method thereof
CN101606712B (en) Herbal addition agent of daily health-care food and application thereof
CN108713674A (en) A kind of nutritional meal replacement packet and preparation method thereof
CN107156618A (en) A kind of coarse grain food and its processing method
KR20160135048A (en) Syrup and manufacturing method for rice cake cotaining syrup
CN105994524A (en) Cereal biscuit and production method thereof
KR102054487B1 (en) Odie-buckwheat cotton and Preparing method thereof
CN106805108A (en) A kind of health fig noodles
CN105192628A (en) High-quality coarse grain functional granules and preparation method thereof
KR20200111533A (en) Bread and production method thereof
KR102019965B1 (en) Gruel and the manufacturing method of the same

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
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20160120