CN105379790A - 一种增强抵抗力粗粮面包 - Google Patents

一种增强抵抗力粗粮面包 Download PDF

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Publication number
CN105379790A
CN105379790A CN201510946861.3A CN201510946861A CN105379790A CN 105379790 A CN105379790 A CN 105379790A CN 201510946861 A CN201510946861 A CN 201510946861A CN 105379790 A CN105379790 A CN 105379790A
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parts
food grain
powder
coarse food
coarse
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CN201510946861.3A
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Inventor
张勇健
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QINGDAO CHANGLONG POWER EQUIPMENT CO Ltd
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QINGDAO CHANGLONG POWER EQUIPMENT CO Ltd
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Priority to CN201510946861.3A priority Critical patent/CN105379790A/zh
Publication of CN105379790A publication Critical patent/CN105379790A/zh
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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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • 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
    • A21D2/34—Animal 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
    • 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
    • A21D2/362—Leguminous plants
    • 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)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)

Abstract

本发明公开了一种增强抵抗力粗粮面包，按照重量份数计算，包括如下原料：土豆粉30-40份、红糖10-20份、肉松6-8份、红薯粉20-30份、山药5-15份、酵母粉5-7份、绿豆粉20-40份、高粱15-25份、蛋清30-50份、糙米粉15-25份、水40-50份，口味香甜，营养丰富，含有多种粗粮成分，具有保健功效。

Description

一种增强抵抗力粗粮面包
技术领域
本发明涉及食品领域，具体而言涉及一种增强抵抗力粗粮面包。
背景技术
面包是人们非常喜爱的一种食品，随着人们生活水平的提高，人们也越来越注意食品的营养和保健功效，现在市售面包虽然口味多样，但是普遍达不到营养和保健的要求，针对上述弊端，本发明选择多种粗粮粉为原料，研制出一种增强抵抗力粗粮面包，该面包营养非常全面，相比与单一的小麦与牛奶面包，富含丰富的蛋白质、膳食纤维和维生素等，且氨基酸组成非常全面；且该面包具有口感好、味道清香、无异味等优点。
发明内容
本发明提出一种增强抵抗力粗粮面包，不仅口味香甜，营养丰富，而且主要原料为粗粮，具有保健功效。
为实现上述目的，本发明提供如下技术方案：
一种增强抵抗力粗粮面包，按照重量份数计算，包括如下原料：土豆粉30-40份、红糖10-20份、肉松6-8份、红薯粉20-30份、山药5-15份、酵母粉5-7份、绿豆粉20-40份、高梁15-25份、蛋清30-50份、糙米粉15-25份、水40-50份。
进一步，按照重量份数计算，包括如下原料：土豆粉30份、红糖10份、肉松6份、红薯粉20份、山药5份、酵母粉5份、绿豆粉20份、高梁15份、蛋清30份、糙米粉15份、水40份。
进一步，按照重量份数计算，包括如下原料：土豆粉35份、红糖15份、肉松7份、红薯粉25份、山药10份、酵母粉6份、绿豆粉30份、高梁20份、蛋清40份、糙米粉20份、水45份。
进一步，按照重量份数计算，包括如下原料：土豆粉40份、红糖20份、肉松8份、红薯粉30份、山药15份、酵母粉7份、绿豆粉40份、高梁25份、蛋清50份、糙米粉25份、水50份。
本发明的有益效果如下：
1、口味香甜，营养丰富，增强人体抵抗力。
2、含有多种粗粮成分，具有保健功效。
具体实施方式
下面将结合本发明的实施例，对本发明的实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明的一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域内的普通技术人员在没有做出创造性劳动的前提下所获得的所有其他的实施例，都属于本发明保护的范围。
实施例一：
选取土豆粉30-40份、红糖10-20份、肉松6-8份、红薯粉20-30份、山药5-15份、酵母粉5-7份、绿豆粉20-40份、高梁15-25份、蛋清30-50份、糙米粉15-25份、水40-50份。
实施例二：
选取土豆粉30份、红糖10份、肉松6份、红薯粉20份、山药5份、酵母粉5份、绿豆粉20份、高梁15份、蛋清30份、糙米粉15份、水40份。
实施例三：
选取土豆粉35份、红糖15份、肉松7份、红薯粉25份、山药10份、酵母粉6份、绿豆粉30份、高梁20份、蛋清40份、糙米粉20份、水45份。
实施例四：
选取土豆粉40份、红糖20份、肉松8份、红薯粉30份、山药15份、酵母粉7份、绿豆粉40份、高梁25份、蛋清50份、糙米粉25份、水50份。
此外，应当理解，虽然本说明书按照实施方式加以描述，但并非每个实施方式仅包含一个独立的技术方案，说明书的这种叙述方式仅仅是为清楚起见，本领域技术人员应当将说明书作为一个整体，各实施例中的技术方案也可以经适当组合，形成本领域技术人员可以理解的其他实施方式。

Claims (4)

1.一种增强抵抗力粗粮面包，其特征在于，按照重量份数计算，包括如下原料：土豆粉30-40份、红糖10-20份、肉松6-8份、红薯粉20-30份、山药5-15份、酵母粉5-7份、绿豆粉20-40份、高梁15-25份、蛋清30-50份、糙米粉15-25份、水40-50份。
2.根据权利要求1所述的一种增强抵抗力粗粮面包，其特征在于，按照重量份数计算，包括如下原料：土豆粉30份、红糖10份、肉松6份、红薯粉20份、山药5份、酵母粉5份、绿豆粉20份、高梁15份、蛋清30份、糙米粉15份、水40份。
3.根据权利要求1所述的一种增强抵抗力粗粮面包，其特征在于，按照重量份数计算，包括如下原料：土豆粉35份、红糖15份、肉松7份、红薯粉25份、山药10份、酵母粉6份、绿豆粉30份、高梁20份、蛋清40份、糙米粉20份、水45份。
4.根据权利要求1所述的一种增强抵抗力粗粮面包，其特征在于，按照重量份数计算，包括如下原料：土豆粉40份、红糖20份、肉松8份、红薯粉30份、山药15份、酵母粉7份、绿豆粉40份、高梁25份、蛋清50份、糙米粉25份、水50份。
CN201510946861.3A 2015-12-17 2015-12-17 一种增强抵抗力粗粮面包 Pending CN105379790A (zh)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105815378A (zh) * 2016-06-07 2016-08-03 倪铫阳 一种粗粮面包
CN109090182A (zh) * 2018-08-31 2018-12-28 三明温氏食品有限公司 一种兔肉松土豆饼的配方及其制备方法

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105815378A (zh) * 2016-06-07 2016-08-03 倪铫阳 一种粗粮面包
CN109090182A (zh) * 2018-08-31 2018-12-28 三明温氏食品有限公司 一种兔肉松土豆饼的配方及其制备方法

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