CN105341091A - Skin-moistening bread by utilizing grapefruit and chayote and preparation method thereof - Google Patents
Skin-moistening bread by utilizing grapefruit and chayote and preparation method thereof Download PDFInfo
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- CN105341091A CN105341091A CN201510782172.3A CN201510782172A CN105341091A CN 105341091 A CN105341091 A CN 105341091A CN 201510782172 A CN201510782172 A CN 201510782172A CN 105341091 A CN105341091 A CN 105341091A
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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
- 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
- A21D2/183—Natural gums
-
- 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
- A21D2/185—Biosynthetic gums
-
- 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
- A21D2/186—Starches; Derivatives thereof
-
- 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
- A21D2/22—Ascorbic acid
-
- 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
- A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
-
- 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
- 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
- A21D2/368—Fermentation by-products, e.g. grapes, hops
Abstract
The invention discloses skin-moistening bread by utilizing grapefruit and chayote and a preparation method thereof. The skin-moistening bread comprises following raw materials: 3-4 parts by weight of grapefruit, 2-3 parts by weight of dried vegetables, 3-4 parts by weight of salak, 0.5-1 part by weight of rhodiola rosea, 0.5-1 part by weight of schisandra chinensis, 0.5-1 part by weight of lilies, 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, 1.5-1.7 parts by weight of dried yeast, 2-3 parts by weight of waxy corn starch, 2-3 parts by weight of soy proteins, 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 skin-moistening bread by utilizing grapefruit and chayote and the preparation method thereof have following beneficial effects: due to the fact that grapefruit and chayote are mixed to squeeze in order to obtain juice and dried vegetables are dried and subjected to superfine grinding operation; superfine grinding stuff heighten a sense of soft and smooth feelings; and chayote has better effect for moistening skin and tastes smooth.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of grape fruit moisturizing 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 a kind of grape fruit moisturizing chocho bread and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of grape fruit moisturizing chocho bread is made up of following raw materials in part by weight: the fermented glutinous rice of grape fruit 3-4, salted dried mustard cabbage 2-3, salacca edulis salak 3-4, rhodiola root 0.5-1, fruit of Chinese magnoliavine 0.5-1, lily 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 preparation method of described a kind of grape fruit moisturizing chocho bread, comprise the following steps: rhodiola root, the fruit of Chinese magnoliavine, lily 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) grape fruit and salacca edulis salak are mixed fruit juice of squeezing the juice to obtain, carry out ultramicro grinding after being dried by salted dried mustard cabbage, gained material enters pot, adds fruit juice, and little fire is endured to dense thick;
(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: grape fruit and salacca edulis salak are mixed fruit juice of squeezing the juice to obtain by the present invention, ultramicro grinding is carried out after being dried by salted dried mustard cabbage, gained material enters pot, add fruit juice, little fire is endured to dense thick, ultramicro grinding increases the fine and smooth softness of bread, and grape fruit has the effect of good moisturizing, smooth in taste, 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
A kind of grape fruit moisturizing chocho bread is made up of following raw materials in part by weight: the fermented glutinous rice of grape fruit 3, salted dried mustard cabbage 2, salacca edulis salak 3, rhodiola root 0.5, the fruit of Chinese magnoliavine 0.5, lily 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 preparation method of described a kind of grape fruit moisturizing chocho bread, comprise the following steps: rhodiola root, the fruit of Chinese magnoliavine, lily 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) grape fruit and salacca edulis salak are mixed fruit juice of squeezing the juice to obtain, carry out ultramicro grinding after being dried by salted dried mustard cabbage, gained material enters pot, adds fruit juice, and little fire is endured to dense thick;
(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. a grape fruit moisturizing chocho bread, it is characterized in that being made up of following raw materials in part by weight: grape fruit 3-4, salted dried mustard cabbage 2-3, salacca edulis salak 3-4, rhodiola root 0.5-1, fruit of Chinese magnoliavine 0.5-1, lily 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 preparation method of a kind of grape fruit moisturizing chocho bread according to claim 1, it is characterized in that comprising the following steps: rhodiola root, the fruit of Chinese magnoliavine, lily 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) grape fruit and salacca edulis salak are mixed fruit juice of squeezing the juice to obtain, carry out ultramicro grinding after being dried by salted dried mustard cabbage, gained material enters pot, adds fruit juice, and little fire is endured to dense thick;
(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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510782172.3A CN105341091A (en) | 2015-11-16 | 2015-11-16 | Skin-moistening bread by utilizing grapefruit and chayote and preparation method thereof |
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| CN201510782172.3A CN105341091A (en) | 2015-11-16 | 2015-11-16 | Skin-moistening bread by utilizing grapefruit and chayote and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106417490A (en) * | 2016-12-12 | 2017-02-22 | 五河童师傅食品有限公司 | Lipid-lowering weight-losing fermented glutinous rice bread and making method thereof |
| CN106417487A (en) * | 2016-12-12 | 2017-02-22 | 五河童师傅食品有限公司 | Fermented sticky rice bread capable of promoting circulation of qi and appetite and preparation method thereof |
| CN106417486A (en) * | 2016-12-12 | 2017-02-22 | 五河童师傅食品有限公司 | Fermented sticky rice bread with functions of tonifying qi and soothing nerves and preparing method thereof |
| CN106417454A (en) * | 2016-11-29 | 2017-02-22 | 钱毅 | Leavened sticky rice bread capable of nourishing and moisturizing skin and preparation method of bread |
| CN106614896A (en) * | 2016-12-12 | 2017-05-10 | 五河童师傅食品有限公司 | Fermented sticky rice cake with effect of replenishing blood for nourishing heart and making method thereof |
| CN106614923A (en) * | 2016-12-12 | 2017-05-10 | 五河童师傅食品有限公司 | Yin-nourishing and lung-moistening fermented glutinous rice bread and preparation method thereof |
| CN106614927A (en) * | 2016-12-12 | 2017-05-10 | 五河童师傅食品有限公司 | Fermented sticky rice cake with effect of nourishing liver and making method thereof |
| CN106720043A (en) * | 2016-12-12 | 2017-05-31 | 五河童师傅食品有限公司 | A kind of heat clearing and blood circulation promoting fermentation glutinous rice bread and preparation method thereof |
| CN106720042A (en) * | 2016-12-12 | 2017-05-31 | 五河童师傅食品有限公司 | A kind of hypotensive fermentation glutinous rice bread and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106417454A (en) * | 2016-11-29 | 2017-02-22 | 钱毅 | Leavened sticky rice bread capable of nourishing and moisturizing skin and preparation method of bread |
| CN106417490A (en) * | 2016-12-12 | 2017-02-22 | 五河童师傅食品有限公司 | Lipid-lowering weight-losing fermented glutinous rice bread and making method thereof |
| CN106417487A (en) * | 2016-12-12 | 2017-02-22 | 五河童师傅食品有限公司 | Fermented sticky rice bread capable of promoting circulation of qi and appetite and preparation method thereof |
| CN106417486A (en) * | 2016-12-12 | 2017-02-22 | 五河童师傅食品有限公司 | Fermented sticky rice bread with functions of tonifying qi and soothing nerves and preparing method thereof |
| CN106614896A (en) * | 2016-12-12 | 2017-05-10 | 五河童师傅食品有限公司 | Fermented sticky rice cake with effect of replenishing blood for nourishing heart and making method thereof |
| CN106614923A (en) * | 2016-12-12 | 2017-05-10 | 五河童师傅食品有限公司 | Yin-nourishing and lung-moistening fermented glutinous rice bread and preparation method thereof |
| CN106614927A (en) * | 2016-12-12 | 2017-05-10 | 五河童师傅食品有限公司 | Fermented sticky rice cake with effect of nourishing liver and making method thereof |
| CN106720043A (en) * | 2016-12-12 | 2017-05-31 | 五河童师傅食品有限公司 | A kind of heat clearing and blood circulation promoting fermentation glutinous rice bread and preparation method thereof |
| CN106720042A (en) * | 2016-12-12 | 2017-05-31 | 五河童师傅食品有限公司 | A kind of hypotensive fermentation glutinous rice bread and preparation method thereof |
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