CN105432731A - Orange-flavor peanut bread - Google Patents
Orange-flavor peanut bread Download PDFInfo
- Publication number
- CN105432731A CN105432731A CN201510912967.1A CN201510912967A CN105432731A CN 105432731 A CN105432731 A CN 105432731A CN 201510912967 A CN201510912967 A CN 201510912967A CN 105432731 A CN105432731 A CN 105432731A
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- peanut
- bread
- zest
- 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.)
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Classifications
-
- 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
- A21D2/36—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
- A21D2/364—Nuts, e.g. cocoa
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention belongs to the field of food and particularly relates to orange-flavor peanut bread and a preparing method thereof. The orange-flavor peanut bread is prepared from, by weight, 20-30 parts of orange peel superfine powder, 10-20 parts of peanut powder, 10-15 parts of bread flour, 3-5 parts of glutinous rice flour, 3-5 parts of white granulated sugar, 2-5 parts of olive oil, 0.5-3 parts of dry yeast, 2-5 parts of salt, 10-15 parts of cream, 5-10 parts of eggs, 4-6 parts of baking powder and a proper amount of water. According to the orange-flavor peanut bread, the orange peel superfine powder, the peanut powder and the bread flour are used as main raw materials, the prepared orange-flavor peanut bread is crushable, palatable, and fragrant and crispy in taste and has fresh flavor of oranges and fragrance of peanuts. The preparing method for the orange-flavor peanut bread is easy to operate, and the bread is easy to produce.
Description
Technical field
The invention belongs to field of food, particularly a kind of fragrant citrus taste peanut bread and preparation method thereof.
Background technology
Bread, also Xie Zuo Noodles wraps, that one makes and the food heating and make of five cereals (being generally wheat class) abrasive dust, main is primary raw material with wheat flour, with yeast, egg, grease, sugar, salt etc. for auxiliary material, add water and be modulated into dough, by fermentation, split, be shaped, proof, bake, bakery product that the process such as cooling processes.But on market and there are no the bread prepared with zest Ultramicro-powder and peanut powder.
Summary of the invention
In view of this, the object of the present invention is to provide a kind of fragrant citrus taste peanut bread and preparation method thereof, the method is simple to operate, and the fragrant citrus taste peanut bread of preparation is loose agreeable to the taste, has the pure and fresh taste of fragrant citrus and peanut fragrance.
For achieving the above object, technical scheme of the present invention is:
A kind of fragrant citrus taste peanut bread, be prepared from by the raw material of following weight portion: zest Ultramicro-powder 20-30 part, peanut powder 10-20 part, Strong flour 10-15 part, glutinous rice flour 3-5 part, white granulated sugar 3-5 part, olive oil 2-5 part, dry ferment 0.5-3 part, salt 2-5 part, cream 10-15 part, egg 5-10 part, baking powder 4-6 part and appropriate water.
Further, described fragrant citrus taste peanut bread, is prepared from by the raw material of following weight portion: zest Ultramicro-powder 25 parts, peanut powder 15 parts, Strong flour 12 parts, glutinous rice flour 4 parts, white granulated sugar 4 parts, 3 parts, olive oil, 2 parts, dry ferment, salt 3 parts, 12 parts, cream, 8 parts, egg, baking powder 5 parts and appropriate water.
Further, described fragrant citrus taste peanut bread, the preparation method of described zest Ultramicro-powder is: preparation 9-15% sodium chloride solution puts into container, the zest be cut into small pieces is put into wherein, dipping 12-24 hour, remove to the bitter numb taste of zest, then pick up and use clean water 2-3 time, drain, then freeze drying is to moisture content below 5%, and ultramicro grinding obtains zest Ultramicro-powder.
Present invention also offers the preparation method of fragrant citrus taste peanut bread, comprise the step of carrying out as follows:
(1) cream be placed in room temperature ease back after for subsequent use;
(2) olive oil, white granulated sugar, salt, cream and egg are stirred evenly, the appropriate warm water of dry ferment dissolves, drop into after stirring in mixer, pour zest Ultramicro-powder, peanut powder, Strong flour, glutinous rice flour and baking powder into continue to stir, be kneaded into dough, smooth to dough surface, be placed on 35 DEG C-38 DEG C fermentation 1-5 hour;
(3) dough fermented cut into block and leave standstill 10min, moulded section, after 30-60min wakes up eventually, at 200 ± 10 DEG C, baking 20-40min get product.
Further, described preparation method, described peanut powder, Strong flour and glutinous rice flour cross 60-100 mesh sieve.
beneficial effect of the present invention:fragrant citrus taste peanut bread of the present invention is prepared from by the raw material of following weight portion: zest Ultramicro-powder 20-30 part, peanut powder 10-20 part, Strong flour 10-15 part, glutinous rice flour 3-5 part, white granulated sugar 3-5 part, olive oil 2-5 part, dry ferment 0.5-3 part, salt 2-5 part, cream 10-15 part, egg 5-10 part, baking powder 4-6 part and appropriate water.Fragrant citrus taste peanut bread of the present invention is with zest Ultramicro-powder, and peanut powder, Strong flour is primary raw material, and the fragrant citrus taste peanut bread of preparation is loose agreeable to the taste, and taste delicious and crisp, has the pure and fresh taste of fragrant citrus and peanut fragrance.The preparation method of fragrant citrus taste peanut bread of the present invention is simple to operate, is easy to produce.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described.Illustrated embodiment is to be described content of the present invention better, but is not that content of the present invention is only limitted to illustrated embodiment.So those of ordinary skill in the art carry out nonessential improvement and adjustment according to foregoing invention content to embodiment, still belong to protection scope of the present invention.
embodiment 1
The preparation method of zest Ultramicro-powder is: prepare 10% sodium chloride solution and put into container, the zest be cut into small pieces is put into wherein, dipping 12-24 hour, remove to the bitter numb taste of zest, then pick up and use clean water 2-3 time, drain, then freeze drying is to moisture content below 5%, and ultramicro grinding obtains zest Ultramicro-powder.
Formula:
Be prepared from by the raw material of following weight portion: zest Ultramicro-powder 20 grams, peanut powder 12 grams, Strong flour 11 grams, glutinous rice flour 5 grams, white granulated sugar 3 grams, 4 grams, olive oil, 1 gram, dry ferment, salt 4 grams, 13 grams, cream, 7 grams, egg, baking powder 5 grams and appropriate water.
The preparation method of fragrant citrus taste peanut bread, comprises the step of carrying out as follows:
(1) cream be placed in room temperature ease back after for subsequent use;
(2) olive oil, white granulated sugar, salt, cream and egg are stirred evenly, the appropriate warm water of dry ferment dissolves, drop into after stirring in mixer, added the peanut powder of 60 mesh sieves, Strong flour and glutinous rice flour, then add baking powder to continue to stir, be kneaded into dough, smooth to dough surface, be placed on 35 DEG C-38 DEG C fermentation 1-5 hour;
(3) dough fermented cut into block and leave standstill 10min, moulded section, after 30-60min wakes up eventually, at 200 ± 10 DEG C, baking 20-40min get product.
embodiment 2
The preparation method of zest Ultramicro-powder is: prepare 15% sodium chloride solution and put into container, the zest be cut into small pieces is put into wherein, dipping 12-24 hour, remove to the bitter numb taste of zest, then pick up and use clean water 2-3 time, drain, then freeze drying is to moisture content below 5%, and ultramicro grinding obtains zest Ultramicro-powder.
Formula:
The fragrant citrus taste peanut bread of the present embodiment, is prepared from by the raw material of following weight portion:
Zest Ultramicro-powder 25 grams, peanut powder 15 grams, Strong flour 12 grams, glutinous rice flour 4 grams, white granulated sugar 4 grams, 3 grams, olive oil, 2 grams, dry ferment, salt 3 grams, 12 grams, cream, 8 grams, egg, baking powder 5 grams and appropriate water.
The preparation method of fragrant citrus taste peanut bread, comprises the step of carrying out as follows:
(1) cream be placed in room temperature ease back after for subsequent use;
(2) olive oil, white granulated sugar, salt, cream and egg are stirred evenly, the appropriate warm water of dry ferment dissolves, drop into after stirring in mixer, added the peanut powder of 80 mesh sieves, Strong flour and glutinous rice flour, then add baking powder to continue to stir, be kneaded into dough, smooth to dough surface, be placed on 35 DEG C-38 DEG C fermentation 1-5 hour;
(3) dough fermented cut into block and leave standstill 10min, moulded section, after 30-60min wakes up eventually, at 200 ± 10 DEG C, baking 20-40min get product.
What finally illustrate is, above embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, although with reference to preferred embodiment to invention has been detailed description, those of ordinary skill in the art is to be understood that, can modify to technical scheme of the present invention or equivalent replacement, and not departing from aim and the scope of technical solution of the present invention, it all should be encompassed in the middle of right of the present invention.
Claims (5)
1. a fragrant citrus taste peanut bread, it is characterized in that, be prepared from by the raw material of following weight portion: zest Ultramicro-powder 20-30 part, peanut powder 10-20 part, Strong flour 10-15 part, glutinous rice flour 3-5 part, white granulated sugar 3-5 part, olive oil 2-5 part, dry ferment 0.5-3 part, salt 2-5 part, cream 10-15 part, egg 5-10 part, baking powder 4-6 part and appropriate water.
2. fragrant citrus taste peanut bread according to claim 1, it is characterized in that, be prepared from by the raw material of following weight portion: zest Ultramicro-powder 25 parts, peanut powder 15 parts, Strong flour 12 parts, glutinous rice flour 4 parts, white granulated sugar 4 parts, 3 parts, olive oil, 2 parts, dry ferment, salt 3 parts, 12 parts, cream, 8 parts, egg, baking powder 5 parts and appropriate water.
3. fragrant citrus taste peanut bread according to claim 1 and 2, it is characterized in that, the preparation method of described zest Ultramicro-powder is: preparation 9-15% sodium chloride solution puts into container, the zest be cut into small pieces is put into wherein, dipping 12-24 hour, remove to the bitter numb taste of zest, then pick up and use clean water 2-3 time, drain, then freeze drying is to moisture content below 5%, and ultramicro grinding obtains zest Ultramicro-powder.
4. the preparation method of the fragrant citrus taste peanut bread described in claim 1 or 2, is characterized in that, comprise the step of carrying out as follows:
(1) cream be placed in room temperature ease back after for subsequent use;
(2) olive oil, white granulated sugar, salt, cream and egg are stirred evenly, the appropriate warm water of dry ferment dissolves, drop into after stirring in mixer, pour zest Ultramicro-powder, peanut powder, Strong flour, glutinous rice flour and baking powder into continue to stir, be kneaded into dough, smooth to dough surface, be placed on 35 DEG C-38 DEG C fermentation 1-5 hour;
(3) dough fermented cut into block and leave standstill 10min, moulded section, after 30-60min wakes up eventually, at 200 ± 10 DEG C, baking 20-40min get product.
5. preparation method according to claim 4, is characterized in that, described peanut powder, Strong flour and glutinous rice flour cross 60-100 mesh sieve.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510912967.1A CN105432731A (en) | 2015-12-11 | 2015-12-11 | Orange-flavor peanut bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510912967.1A CN105432731A (en) | 2015-12-11 | 2015-12-11 | Orange-flavor peanut bread |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105432731A true CN105432731A (en) | 2016-03-30 |
Family
ID=55543726
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510912967.1A Pending CN105432731A (en) | 2015-12-11 | 2015-12-11 | Orange-flavor peanut bread |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105432731A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107865026A (en) * | 2017-11-23 | 2018-04-03 | 秭归县屈姑食品有限公司 | A kind of navel orange cake and preparation method thereof |
-
2015
- 2015-12-11 CN CN201510912967.1A patent/CN105432731A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107865026A (en) * | 2017-11-23 | 2018-04-03 | 秭归县屈姑食品有限公司 | A kind of navel orange cake and preparation method thereof |
| CN107865026B (en) * | 2017-11-23 | 2021-02-12 | 秭归县屈姑食品有限公司 | Navel orange cake and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160330 |