CN105341064A - Blood-cooling and liquid-engendering bread by utilizing water chestnuts and chayote and preparation method thereof - Google Patents

Abstract

The invention discloses blood-cooling and liquid-engendering bread by utilizing water chestnuts and chayote and a preparation method thereof. The blood-cooling and liquid-engendering bread comprises following raw material: 4-5 parts by weight of water chestnut juice, 2-3 parts by weight of edible fungus, 1-2 parts by weight of preserved szechuan pickles, 0.5-1 part by weight of fresh gingers, 0.5-1 part by weight of lucid ganoderma, 0.5-1 part by weight of perilla leaves, 100-110 parts by weight of flour, 20-25 parts by weight of chayote, 0.05-0.06 part by weight of xanthan gum, 1-1.1 parts by weight of Arabic gum, 6-7 parts by weight of white granulated sugar, 0.8-0.9 part by weight of salt, 1.6-1.7 parts by weight of dried yeast, 2-3 parts by weight of waxy corn starch, 2-3 parts by weight of soybean proteins and 5-6 parts by weight of shortening oil, 6-7 parts by weight of eggs, 4-5 parts by weight of whole milk powder, and a proper amount of ascorbic acid solutions, raisin broths, filtered juice in fermented glutinous rice fermented for 36 hours, salad oil and water.The blood-cooling and liquid-engendering bread by utilizing water chestnuts and chayote and the preparation method thereof have following beneficial effects: water chestnuts are blood-cooling and liquid-engendering; by combination of edible fungus and preserved szechuan pickles, unique flavor is obtained and rich nutrition is achieved; tensile resistance of dough is significantly improved by using xanthan gum and Arabic gum; and fermenting performance of yeast containing dough is significantly improved.

Description

The cool blood of a kind of water chestnut promotes the production of body fluid chocho bread and preparation method thereof

Technical field

The present invention relates to food processing technology field, particularly relate to the cool blood of a kind of water chestnut and to promote the production of body fluid chocho bread and preparation method thereof.

Background technology

Chocho is in melon vegetables Middle nutrition comprehensive and abundant, and often the edible ability to strengthening human body resist the disease is useful.More than the content cucumber of wherein protein and calcium, vitamin and content of mineral substances are also significantly higher than that other are melon, and heat is very low, is again low-sodium diet, is the health-care vegetable of heart disease and patients with hypertension.Often eat chocho and diuresis can arrange sodium, have the function of hemangiectasis and step-down.Contain the micro constitutents such as more zinc and iron due to chocho, the crowd for scarce zinc is good daily vegetables.In addition, the composition such as zinc and iron work in-process not easily loses, and therefore has fabulous processing characteristics.Chocho powder is the powdery product of chocho through cleaning, dehydrating and pulverize, and it maintains most nutrition and the physiological function of chocho.Bread is the food that a kind of consumption figure is larger, chocho is processed into powder and adds in bread, can increase nutritive value and the health care of bread on the one hand, on the other hand for new approach is found in the deep processing of chocho.

The processing technology of existing chocho bread exist easily aging, too slack and undisciplined, mouthfeel is bad, tart flavour is overweight, interior life outer ripe, color is bad, cracking, the problem such as soft not.

Summary of the invention

The object of the invention is exactly the defect in order to make up prior art, provides the cool blood of a kind of water chestnut to promote the production of body fluid chocho bread and preparation method thereof.

The present invention is achieved by the following technical solutions:

The cool blood of a kind of water chestnut promotes the production of body fluid chocho bread, is be made up of following raw materials in part by weight: the fermented glutinous rice of water chestnut juice 4-5, auricularia auriculajudae 2-3, hot pickled mustard tube 1-2, ginger 0.5-1, glossy ganoderma 0.5-1, perilla leaf 0.5-1, flour 100-110, chocho 20-25, xanthans 0.05-0.06, Arabic gum 1-1.1, white granulated sugar 6-7, salt 0.8-0.9, dry ferment 1.5-1.7, waxy corn starch 2-3, soybean protein 2-3, shortening 5-6, egg 6-7, whole milk powder 4-5, appropriate ascorbic acid solution, raisins zymotic fluid, fermentation 36h leaches juice, salad oil and water.

The described cool blood of a kind of water chestnut promotes the production of body fluid the preparation method of chocho bread, comprise the following steps: ginger, glossy ganoderma, perilla leaf are added 5-6 water slow fire boiling 30-40 minute doubly, filter cleaner by (1), and gained filtrate is spray-dried makes powder, powder is carried out ultramicro grinding, obtains traditional Chinese medicine powder;

(2) auricularia auriculajudae and hot pickled mustard tube are mixed into pot, discharging after little fiery frying 14-15 minute, add water chestnut juice making beating, filter cleaner, collect filtrate;

(3) xanthans and Arabic gum mixing are added the water of 20 times, add white granulated sugar and salt again, mix and blend 5-6 minute, 11-12h is refrigerated with putting into 4 DEG C of refrigerators after preservative film sealing, colloidal solution is obtained after complete swelling, dissolve under water dry ferment being added 5 times is put into 30-35 DEG C of temperature, obtain zymotic fluid;

(4) chocho is removed the peel, fruit is put in the ascorbic acid solution of 0.5% and soaks 5min, vacuum drying again, initial stage baking temperature 70-75 DEG C, dry 5-6h, later stage is down to 40-50 DEG C, dry 4-5h, moisture is down to less than 8%, add below crusher for crushing to granularity 40 order again, carry out below ultramicro grinding to 80 order again, obtain chocho powder, again by chocho powder and traditional Chinese medicine powder in (1), (2) gains mixing in, add colloidal solution again, zymotic fluid, the raisins zymotic fluid of 3%, waxy corn starch, soybean protein, the fermented glutinous rice of 5% leaches juice and appropriate water, stir 4-5min, be put into temperature 27-29 DEG C again, fermentation 3-3.5h in the fermenting cellar of relative humidity 75-80%, obtain chocho fermented dough,

(5) by chocho dough and flour, egg, whole milk powder mixing adds appropriate water and stirs 2-3 minute, add shortening again, the raisins zymotic fluid of 3%, the fermented glutinous rice of 5% leaches juice and appropriate water, stir 2-3 minute, obtain dough, dough is divided into the little dough of 50g, after rubbing rounding shape with the hands, put into-40 DEG C of refrigerators freezing, central temperature reaches-18 DEG C, take out again, at 30 DEG C, humidity is thaw 40 minutes under 80% environment, central temperature 15 DEG C, preservative film is wrapped at 30 DEG C after thawing, humidity is 80% environment bottom fermentation 40 minutes, again dough is sent into fermentation room, at 35-38 DEG C, humidity is proof 60 minutes under 85% environment, the bread embryo proofed is sent into oven cooking cycle, the fire in a stove before fuel is added 230 DEG C, face fire 250 DEG C, humidity 65%, when baking is ripe again, bread surface smears salad oil again, then 2-3 minute is toasted again, take out, cool.

Advantage of the present invention is: auricularia auriculajudae and hot pickled mustard tube are mixed into pot by the present invention, little fiery frying discharging, and add water chestnut juice making beating, filter cleaner, collect filtrate, the cool blood of water chestnut promotes the production of body fluid, the collocation of auricularia auriculajudae and hot pickled mustard tube, and special taste is nutrition-concerted, employ xanthans and Arabic gum, obviously can strengthen the stretch-resistance of dough, significantly improve dough culture propagation power, reduce the readable proof content of freezing flour-dough, promote the quality of bread, add the migration that raisins zymotic fluid can suppress bread core moisture, include the flavor substance that acetic formic anhydride, capraldehyde, 2-Methyl Butyric Acid etc. 12 kinds are exclusive, mouthfeel is good, add fermented glutinous rice and leach juice flavour and mouthfeel the best, its content of reducing sugar and specific volume reach maximum, and after interpolation fermented glutinous rice leaches juice, the bacterial population of bread and fungi count reduce, and extend the shelf life of bread to a certain extent, be roasted into ripe bread surface brush one deck salad oil, be to make bread surface seem light, and prevent dry and cracked phenomenon, waxy corn starch is all amylopectin, bread staling can be delayed to a certain extent, improve bread, to thaw again after dough is freezing fermentation, make bread endoporus evenly fine and closely woven, dough is soft, loaf volume through half sponge process baking is large, mouthfeel is good, soft agreeable to the taste, in chocho, content of reducing sugar is higher, the sweet taste of bread can be increased after interpolation, do not affecting in bread presentation quality situation, add the content of mineral substances of bread, there is special nutrition health-care functions and flavour, soft fine and smooth, not half-cooked, not broken, flexible, gas porosity is good, be particularly suitable for the elderly and children to eat.

Detailed description of the invention

The cool blood of a kind of water chestnut promotes the production of body fluid chocho bread, is be made up of following raw materials in part by weight: the fermented glutinous rice of water chestnut juice 4, auricularia auriculajudae 2, hot pickled mustard tube 1, ginger 0.5, glossy ganoderma 0.5, perilla leaf 0.5, flour 100, chocho 20, xanthans 0.05, Arabic gum 1, white granulated sugar 6, salt 0.8, dry ferment 1.5, waxy corn starch 2, soybean protein 2, shortening 5, egg 6, whole milk powder 4, appropriate ascorbic acid solution, raisins zymotic fluid, fermentation 36h leaches juice, salad oil and water.

The described cool blood of a kind of water chestnut promotes the production of body fluid the preparation method of chocho bread, comprise the following steps: ginger, glossy ganoderma, perilla leaf are added the water slow fire boiling 30 minutes of 5 times by (1), filter cleaner, and gained filtrate is spray-dried makes powder, powder is carried out ultramicro grinding, obtains traditional Chinese medicine powder;

(2) auricularia auriculajudae and hot pickled mustard tube are mixed into pot, little fiery frying discharging after 14 minutes, add water chestnut juice making beating, filter cleaner, collect filtrate;

(3) xanthans and Arabic gum mixing are added the water of 20 times, then add white granulated sugar and salt, mix and blend 5 minutes, 11h is refrigerated with putting into 4 DEG C of refrigerators after preservative film sealing, after complete swelling colloidal solution, dissolve under water dry ferment being added 5 times is put into 30 DEG C of temperature, obtain zymotic fluid;

(4) chocho is removed the peel, fruit is put in the ascorbic acid solution of 0.5% and soaks 5min, vacuum drying again, initial stage baking temperature 70 DEG C, dry 5h, later stage is down to 40 DEG C, dry 4h, moisture is down to less than 8%, add below crusher for crushing to granularity 40 order again, carry out below ultramicro grinding to 80 order again, obtain chocho powder, again by chocho powder and traditional Chinese medicine powder in (1), (2) gains mixing in, add colloidal solution again, zymotic fluid, the raisins zymotic fluid of 3%, waxy corn starch, soybean protein, the fermented glutinous rice of 5% leaches juice and appropriate water, stir 4min, be put into temperature 27 DEG C again, fermentation 3h in the fermenting cellar of relative humidity 75%, obtain chocho fermented dough,

(5) by chocho dough and flour, egg, whole milk powder mixing adds appropriate water and stirs 2 minutes, add shortening again, the raisins zymotic fluid of 3%, the fermented glutinous rice of 5% leaches juice and appropriate water, stir 2 minutes, obtain dough, dough is divided into the little dough of 50g, after rubbing rounding shape with the hands, put into DEG C refrigerator freezing, central temperature reaches DEG C, take out again, at 30 DEG C, humidity is thaw 40 minutes under 80% environment, central temperature 15 DEG C, preservative film is wrapped at 30 DEG C after thawing, humidity is 80% environment bottom fermentation 40 minutes, again dough is sent into fermentation room, at 35 DEG C, humidity is proof 60 minutes under 85% environment, the bread embryo proofed is sent into oven cooking cycle, the fire in a stove before fuel is added 230 DEG C, face fire 250 DEG C, humidity 65%, when baking is ripe again, bread surface smears salad oil again, then toast 2 minutes again, take out, cool.

Claims (2)

1. the cool blood of water chestnut promotes the production of body fluid chocho bread, it is characterized in that being made up of following raw materials in part by weight: water chestnut juice 4-5, auricularia auriculajudae 2-3, hot pickled mustard tube 1-2, ginger 0.5-1, glossy ganoderma 0.5-1, perilla leaf 0.5-1, flour 100-110, chocho 20-25, xanthans 0.05-0.06, Arabic gum 1-1.1, white granulated sugar 6-7, salt 0.8-0.9, dry ferment 1.5-1.7, waxy corn starch 2-3, soybean protein 2-3, shortening 5-6, egg 6-7, whole milk powder 4-5, appropriate ascorbic acid solution, raisins zymotic fluid, the fermented glutinous rice of fermentation 36h leaches juice, salad oil and water.

2. the cool blood of a kind of water chestnut according to claim 1 promotes the production of body fluid the preparation method of chocho bread, it is characterized in that comprising the following steps: ginger, glossy ganoderma, perilla leaf are added 5-6 water slow fire boiling 30-40 minute doubly by (1), filter cleaner, gained filtrate is spray-dried makes powder, powder is carried out ultramicro grinding, obtains traditional Chinese medicine powder;

(2) auricularia auriculajudae and hot pickled mustard tube are mixed into pot, discharging after little fiery frying 14-15 minute, add water chestnut juice making beating, filter cleaner, collect filtrate;

(3) xanthans and Arabic gum mixing are added the water of 20 times, add white granulated sugar and salt again, mix and blend 5-6 minute, 11-12h is refrigerated with putting into 4 DEG C of refrigerators after preservative film sealing, colloidal solution is obtained after complete swelling, dissolve under water dry ferment being added 5 times is put into 30-35 DEG C of temperature, obtain zymotic fluid;

(4) chocho is removed the peel, fruit is put in the ascorbic acid solution of 0.5% and soaks 5min, vacuum drying again, initial stage baking temperature 70-75 DEG C, dry 5-6h, later stage is down to 40-50 DEG C, dry 4-5h, moisture is down to less than 8%, add below crusher for crushing to granularity 40 order again, carry out below ultramicro grinding to 80 order again, obtain chocho powder, again by chocho powder and traditional Chinese medicine powder in (1), (2) gains mixing in, add colloidal solution again, zymotic fluid, the raisins zymotic fluid of 3%, waxy corn starch, soybean protein, the fermented glutinous rice of 5% leaches juice and appropriate water, stir 4-5min, be put into temperature 27-29 DEG C again, fermentation 3-3.5h in the fermenting cellar of relative humidity 75-80%, obtain chocho fermented dough,

(5) by chocho dough and flour, egg, whole milk powder mixing adds appropriate water and stirs 2-3 minute, add shortening again, the raisins zymotic fluid of 3%, the fermented glutinous rice of 5% leaches juice and appropriate water, stir 2-3 minute, obtain dough, dough is divided into the little dough of 50g, after rubbing rounding shape with the hands, put into-40 DEG C of refrigerators freezing, central temperature reaches-18 DEG C, take out again, at 30 DEG C, humidity is thaw 40 minutes under 80% environment, central temperature 15 DEG C, preservative film is wrapped at 30 DEG C after thawing, humidity is 80% environment bottom fermentation 40 minutes, again dough is sent into fermentation room, at 35-38 DEG C, humidity is proof 60 minutes under 85% environment, the bread embryo proofed is sent into oven cooking cycle, the fire in a stove before fuel is added 230 DEG C, face fire 250 DEG C, humidity 65%, when baking is ripe again, bread surface smears salad oil again, then 2-3 minute is toasted again, take out, cool.