CN105557874A - Method for making lotus root bread - Google Patents
Method for making lotus root bread Download PDFInfo
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- CN105557874A CN105557874A CN201410518852.XA CN201410518852A CN105557874A CN 105557874 A CN105557874 A CN 105557874A CN 201410518852 A CN201410518852 A CN 201410518852A CN 105557874 A CN105557874 A CN 105557874A
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Abstract
The invention discloses a method for making a lotus root bread, and the product belongs to the field of food. The method serves 15%-20% of lotus root juice, 66%-71% of strong flour, 1.5% of yeast, 1% of salt, 2.5% of sugar, 1% of butter, and 8% of eggs as a raw material, and the product can be obtained through processes of lotus root juice preparation, dough kneading and fermentation, bread shaping, re-fermentation, and baking. The method is simple in production process, is convenient and cheap in raw material sources, is beautiful in bread appearance, is rich in nutrition, is delicious in taste, and has high edibleness and a certain medicinal value.
Description
Technical field
The invention belongs to food processing field, particularly relate to a kind of method making lotus root bread.
Background technology
Lotus root is a kind of conventional food, is rich in that starch, protein, fat are anti-, carbohydrate, crude fibre, calcium, phosphorus, iron, carrotene, niacin, vitamin C etc., and fresh lotus root can eat something rare, and eat something rare fresh lotus root energy heat-clearing solution and be tired of, quench one's thirst preventing or arresting vomiting; Fresh lotus root can make cold vegetable dish in sauce, and it is delicious tender fresh and crisp; Prepared food can be cut into silk and green pepper silk, shredded meat etc. and fry, and its delicious is good to eat, also can be cut into block boil soup with pig sparerib and eat it, is delicious food.Lotus root also has certain medical value, has clearing heat and moistening lung, the cool blood stasis of blood, spleen benefiting and stimulating the appetite, the effect of antidiarrheal controlling nocturnal emission with astringent drugs; The elderly often eats lotus root, whets the appetite in can adjusting, and beneficial blood mends marrow, and mind-tranquilizing brain-strengthening, has the effect of promoting longevity; Lotus root is warm in nature, containing abundant tannic acid, has convergence and pressor function; As fresh lotus root is pressed extracting juice, cleaned by fresh lotus root and be cut into silk, squeeze juice with gauze, boiling slightly cool temperature drink, is that cool blood is enriched blood, the good drink of spleen benefiting and stimulating the appetite, and lotus root juice has moistening lung, calm function, and salt of adding some points in lotus root juice is drunk, effective in cure to one's eyes became bloodshot; Eat fresh lotus root raw or crowded juice is drunk, can auxiliary therapeutic action be played to the patient such as hemoptysis, hematuria; Lotus root, also containing abundant food fiber, to treatment constipation, impels harmful substance to discharge, very useful.Bread is that a kind of flour makes and the food heating and make, and take flour as primary raw material, with yeast, egg, grease etc. for auxiliary material, by fermentation, a kind of food of processing of shaping, the process such as to bake.The present invention with lotus root, Strong flour, yeast, salt, white granulated sugar, butter, egg, water for raw material, shaping by the making of lotus root juice and face fermentation, bread, ferment again, the technique such as baking carrys out obtained finished product, there is the advantage that manufacture craft is simple, raw material sources facilitate price low, the bread made is specious, nutritious, delicious flavour, has high edibility and has certain medical value.
Summary of the invention
The problem that the present invention mainly solves is to provide a kind of method of batch making lotus root bread, the bread appearance that the method is produced is attractive in appearance, nutritious, delicious flavour, and the raw material weight proportioning of producing the use of this product is: lotus root juice 15%-20%, Strong flour 66%-71%, yeast 1.5%, salt 1%, sugar 2.5%, butter 1%, egg 8%.
The present invention can be achieved through the following technical solutions:
Make a method for lotus root bread, it is characterized in that being made up of following steps:
(1) first choose quantitative high-quality lotus root and clean plane skin, with pulverizer, broken for lotus root starch rear extruding is obtained lotus root juice, lotus root juice quantity should account for the 15%-20% of total amount, and lotus root slag is retained stand-by.
(2) Strong flour of formula ratio, yeast, salt, sugar are sent into dough mixing machine and stirred, again the butter of formula ratio, the egg broken up and lotus root juice are added, start fermentation group key and face to face group by rub smooth and flexible, dough struts by trying gently, film can be pulled out just passable, then cut off bread producing machine, allow dough spontaneous fermentation 1-1.5 hour; After face is sent out, again knead dough with dough mixing machine and be vented for 0.2 hour, after shutdown, allow dough wake up again 0.2 hour.
(3) dough is taken out, send into bread forming machine, after steamed bun shape is made in raw face successively enter baking tray, do secondary fermentation under normal temperature and send into baking oven after 0.3 hour, adjust the temperature in baking oven to be 150 DEG C-155 DEG C, after 0.5-0.6 hour roasted, product is sent in air and naturally cool to normal temperature.
Further technical scheme of the present invention is:
High-quality lotus root described in step (1) is high-quality lotus rhizome.
Sugar described in step (2) is fructose and the glucose mixture in 8:2 ratio, and described salt is salt compounded of iodine; Described fermentation time is 1.25 hours.
Baking temperature described in step (3) is 152.5 DEG C, and baking time is 0.55 hour.
The invention has the beneficial effects as follows: provide a kind of method making lotus root bread, the method technique is simple, raw material sources facilitate price low, finished product bread is specious, nutritious, delicious flavour, has high edibility and has certain medical value.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment 1
First choose quantitative high-quality lotus root and clean plane skin, with pulverizer, broken for lotus root starch rear extruding is obtained lotus root juice, lotus root juice quantity should account for 15% of total amount, and lotus root slag is retained stand-by; By account for total amount be 71% Strong flour, 1.5% yeast, 1% salt, 2.5% sugar send into dough mixing machine stir, again by accounting for that total amount is the butter of 1%, the egg broken up of 8% and lotus root juice adds, start fermentation group key and face to face group by rub smooth and flexible, dough struts by trying gently, film can be pulled out just passable, then cut off bread producing machine, allow dough spontaneous fermentation 1 hour; After face is sent out, again knead dough with dough mixing machine and be vented for 0.2 hour, after shutdown, allow dough wake up again 0.2 hour.Take out dough, send into bread forming machine, after steamed bun shape is made in raw face successively enter baking tray, do secondary fermentation under normal temperature and send into baking oven after 0.3 hour, adjust the temperature in baking oven to be 150 DEG C, after 0.6 hour roasted, product is sent in air and naturally cool to normal temperature.
Embodiment 2
First choose quantitative high-quality lotus root and clean plane skin, with pulverizer, broken for lotus root starch rear extruding is obtained lotus root juice, lotus root juice quantity should account for 17.5% of total amount, and lotus root slag is retained stand-by; By account for total amount be 68.5% Strong flour, 1.5% yeast, 1% salt, 2.5% sugar send into dough mixing machine stir, again by accounting for that total amount is the butter of 1%, the egg broken up of 8% and lotus root juice adds, start fermentation group key and face to face group by rub smooth and flexible, dough struts by trying gently, film can be pulled out just passable, then cut off bread producing machine, allow dough spontaneous fermentation 1.25 hours; After face is sent out, again knead dough with dough mixing machine and be vented for 0.2 hour, after shutdown, allow dough wake up again 0.2 hour.Take out dough, send into bread forming machine, after steamed bun shape is made in raw face successively enter baking tray, do secondary fermentation under normal temperature and send into baking oven after 0.3 hour, adjust the temperature in baking oven to be 152.5 DEG C, after 0.55 hour roasted, product is sent in air and naturally cool to normal temperature.
Embodiment 3
First choose quantitative high-quality lotus root and clean plane skin, with pulverizer, broken for lotus root starch rear extruding is obtained lotus root juice, lotus root juice quantity should account for 20% of total amount, and lotus root slag is retained stand-by; By account for total amount be 66% Strong flour, 1.5% yeast, 1% salt, 2.5% sugar send into dough mixing machine stir, again by accounting for that total amount is the butter of 1%, the egg broken up of 8% and lotus root juice adds, start fermentation group key and face to face group by rub smooth and flexible, dough struts by trying gently, film can be pulled out just passable, then cut off bread producing machine, allow dough spontaneous fermentation 1.5 hours; After face is sent out, again knead dough with dough mixing machine and be vented for 0.2 hour, after shutdown, allow dough wake up again 0.2 hour.Take out dough, send into bread forming machine, after steamed bun shape is made in raw face successively enter baking tray, do secondary fermentation under normal temperature and send into baking oven after 0.3 hour, adjust the temperature in baking oven to be 155 DEG C, after 0.5 hour roasted, product is sent in air and naturally cool to normal temperature.
Claims (4)
1. make a method for lotus root bread, the raw material weight proportioning of use is: comprise lotus root juice 15%-20%, Strong flour 66%-71%, yeast 1.5%, salt 1%, sugar 2.5%, butter 1%, egg 8%; It is characterized in that:
(1) first choose quantitative high-quality lotus root and clean plane skin, with pulverizer, broken for lotus root starch rear extruding is obtained lotus root juice, lotus root juice quantity should account for the 15%-20% of total amount, and lotus root slag is retained stand-by;
(2) Strong flour of formula ratio, yeast, salt, sugar are sent into dough mixing machine and stirred, again the butter of formula ratio, the egg broken up and lotus root juice are added, start fermentation group key and face to face group by rub smooth and flexible, dough struts by trying gently, film can be pulled out just passable, then cut off bread producing machine, allow dough spontaneous fermentation 1-1.5 hour; After face is sent out, again knead dough with dough mixing machine and be vented for 0.2 hour, after shutdown, allow dough wake up again 0.2 hour;
(3) dough is taken out, send into bread forming machine, after steamed bun shape is made in raw face successively enter baking tray, do secondary fermentation under normal temperature and send into baking oven after 0.3 hour, adjust the temperature in baking oven to be 150 DEG C-155 DEG C, after 0.5-0.6 hour roasted, product is sent in air and naturally cool to normal temperature.
2. a kind of method making lotus root bread according to claim 1, is characterized in that: the high-quality lotus root described in step (1) is high-quality lotus rhizome.
3. a kind of method making lotus root bread according to claim 1, is characterized in that: the sugar described in step (2) is fructose and the glucose mixture in 8:2 ratio, and described salt is salt compounded of iodine; Described fermentation time is 1.25 hours.
4. a kind of method making lotus root bread according to claim 1, it is characterized in that: the baking temperature described in step (3) is 152.5 DEG C, baking time is 0.55 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410518852.XA CN105557874A (en) | 2014-10-05 | 2014-10-05 | Method for making lotus root bread |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410518852.XA CN105557874A (en) | 2014-10-05 | 2014-10-05 | Method for making lotus root bread |
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| CN105557874A true CN105557874A (en) | 2016-05-11 |
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| CN201410518852.XA Pending CN105557874A (en) | 2014-10-05 | 2014-10-05 | Method for making lotus root bread |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106490107A (en) * | 2016-10-31 | 2017-03-15 | 安徽红云食品有限公司 | A kind of crisp-fried squid cakes of lotus roots |
| CN110063346A (en) * | 2019-04-26 | 2019-07-30 | 四川孔府唐人食品有限公司 | A kind of bread-making methods and the bread using this method production |
-
2014
- 2014-10-05 CN CN201410518852.XA patent/CN105557874A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106490107A (en) * | 2016-10-31 | 2017-03-15 | 安徽红云食品有限公司 | A kind of crisp-fried squid cakes of lotus roots |
| CN110063346A (en) * | 2019-04-26 | 2019-07-30 | 四川孔府唐人食品有限公司 | A kind of bread-making methods and the bread using this method production |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160511 |
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| WD01 | Invention patent application deemed withdrawn after publication |