CN105432722A - Qi tonifying and skin moistening soybean-chayote bread and preparation method thereof - Google Patents

Qi tonifying and skin moistening soybean-chayote bread and preparation method thereof Download PDF

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Publication number
CN105432722A
CN105432722A CN201510782014.8A CN201510782014A CN105432722A CN 105432722 A CN105432722 A CN 105432722A CN 201510782014 A CN201510782014 A CN 201510782014A CN 105432722 A CN105432722 A CN 105432722A
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parts
chocho
bread
water
dough
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CN201510782014.8A
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李桦
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    • 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
    • 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
    • A21D2/368Fermentation by-products, e.g. grapes, hops

Abstract

The invention discloses Qi tonifying and skin moistening soybean-chayote bread and preparation method thereof. The Qi tonifying and skin moistening soybean-chayote bread is prepared from the following raw materials in parts by weight: 1-2 parts of popcorns, 2-3 parts of soybeans, 2-3 parts of coffee beans, 0.5-1 part of rheum officinale, 0.5-1 part of radix puerariae, 0.5-1 part of gynostemma pentaphyllum, 100-110 parts of flour, 20-25 parts of chayote, 0.05-0.06 part of xanthan gum, 1-1.1 part of Arabic gum, 6-7 parts of white granulated sugar, 0.8-0.9 part of edible salt, 1.5-1.7 part of dried yeast, 2-3 parts of waxy corn starch, 2-3 parts of soybean protein, 5-6 parts of shortening, 6-7 parts of eggs, 4-5 parts of whole milk powder, and moderate ascorbic acid solution, raisin fermentation broth, fermented glutinous rice filtered rice which is fermented for 36h, salad oil and water. According to the preparation method, the soybeans and the popcorns are mixed and added into water to prepare pulp and then the pulp is filtered to obtain soybean milk, the coffee beans are smashed to obtain filter liquor, the filter liquor is combined with the soybean milk, the soybeans have the effects of tonifying the qi and moistening the skin, and the coffee beans are stronger in fragrance and better in taste after stir-frying.

Description

A kind of soya bean benefit gas moisturizing chocho bread and preparation method thereof
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of soya bean benefit gas 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 soya bean benefit gas moisturizing chocho bread and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of soya bean benefit gas moisturizing chocho bread is be made up of following raw materials in part by weight: the fermented glutinous rice of puffed rice 1-2, soya bean 2-3, coffee bean 2-3, rheum officinale 0.5-1, root of kudzu vine 0.5-1, gynostemma pentaphylla 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 soya bean benefit gas moisturizing chocho bread, comprise the following steps: rheum officinale, the root of kudzu vine, gynostemma pentaphylla 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) soya bean and puffed rice mixing are added 4-5 water doubly and break into slurry, filter to obtain soya-bean milk; Pulverized by coffee bean, enter the little fiery frying 12-14 minute of pot, add 3-3.5 water doubly, big fire is boiled, filter cleaner, and gained filtrate and soya-bean milk merge;
(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: soya bean and puffed rice mixing are added water and break into slurry by the present invention, filter to obtain soya-bean milk, pulverized by coffee bean, enter the little fiery frying of pot, add water, big fire is boiled, filter cleaner, and gained filtrate and soya-bean milk merge, soya bean benefit gas moisturizing, and coffee bean is after frying, and fragrance is denseer, and taste is better, 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 soya bean benefit gas moisturizing chocho bread is be made up of following raw materials in part by weight: the fermented glutinous rice of puffed rice 1, soya bean 2, coffee bean 2, rheum officinale 0.5, the root of kudzu vine 0.5, gynostemma pentaphylla 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 soya bean benefit gas moisturizing chocho bread, comprise the following steps: rheum officinale, the root of kudzu vine, gynostemma pentaphylla 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) water soya bean and puffed rice mixing being added 4 times breaks into slurry, filters to obtain soya-bean milk; Pulverized by coffee bean, enter the little fiery frying of pot 12 minutes, add the water of 3 times, big fire is boiled, filter cleaner, and gained filtrate and soya-bean milk merge;
(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 soya bean benefit gas moisturizing chocho bread, it is characterized in that being made up of following raw materials in part by weight: puffed rice 1-2, soya bean 2-3, coffee bean 2-3, rheum officinale 0.5-1, root of kudzu vine 0.5-1, gynostemma pentaphylla 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 soya bean benefit gas moisturizing chocho bread according to claim 1, it is characterized in that comprising the following steps: rheum officinale, the root of kudzu vine, gynostemma pentaphylla 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) soya bean and puffed rice mixing are added 4-5 water doubly and break into slurry, filter to obtain soya-bean milk; Pulverized by coffee bean, enter the little fiery frying 12-14 minute of pot, add 3-3.5 water doubly, big fire is boiled, filter cleaner, and gained filtrate and soya-bean milk merge;
(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.
CN201510782014.8A 2015-11-16 2015-11-16 Qi tonifying and skin moistening soybean-chayote bread and preparation method thereof Withdrawn CN105432722A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106689267A (en) * 2016-12-15 2017-05-24 南陵县玉竹协会 Mustard-Doellingeria scaber healthcare bread
CN110583739A (en) * 2019-10-11 2019-12-20 湖南艾伦食品有限公司 Method for processing coarse cereal bread

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1751580A (en) * 2005-07-22 2006-03-29 江南大学 Functional and baked food-bread of gluten-free type, and its prodn. method
CN103931693A (en) * 2014-03-19 2014-07-23 柳培健 Spicy dried meat floss bread

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1751580A (en) * 2005-07-22 2006-03-29 江南大学 Functional and baked food-bread of gluten-free type, and its prodn. method
CN103931693A (en) * 2014-03-19 2014-07-23 柳培健 Spicy dried meat floss bread

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
王宇鸿等: "佛手瓜全粉面包的研制", 《农业机械》 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106689267A (en) * 2016-12-15 2017-05-24 南陵县玉竹协会 Mustard-Doellingeria scaber healthcare bread
CN110583739A (en) * 2019-10-11 2019-12-20 湖南艾伦食品有限公司 Method for processing coarse cereal bread

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