CN105594793A - Coconut bread and preparation method thereof - Google Patents

Abstract

The invention discloses coconut bread. The coconut bread is prepared from, by weight, 400-410 parts of wheat flour, 4-5 parts of salt, 6-7 parts of yeast, 10-11 parts of sucrose, 12-13 parts of shortening, 14-15 parts of coix seeds, 8-9 parts of kelp, 20-21 parts of coconut grains, 1-2 parts of peach flowers, 3-4 parts of radix angelica sinensis, 2-3 parts of roselle, 1-2 parts of bighead atractylodes rhizomes, 10-11 parts of honey powder, 3-3.2 parts of beta-cyclodextrin and 0.3-0.4 part of allicin. The honey powder is adopted for replacing part of sucrose, the water binding capacity of the bread is improved, the honey powder has an inhibiting effect on retrogradation of starch, meanwhile the honey powder can increase the specific volume of the bread, the color of the bread is darkened, the texture properties become better, added garlic oil can inhibit mycete, the shelf life of the bread is prolonged, and besides the bread can beautify faces.

Description

A kind of coconut palm fruit bread and preparation method thereof

Technical field

The present invention relates to food processing technology field, relate in particular to a kind of coconut palm fruit bread and preparation method thereof.

Background technology

At present, the sweetener using in bakery product mostly is sucrose, and it is except providing sweet taste, or yeast-leavened energy source, but sucrose does not have other functional. But along with social development, people are also more and more higher to the requirement of food, natural, nutrition, health care, functional carbohydrate food batching seem more and more important in food industry. Honey powder is that natural honey solidifies the dry product obtaining, not only contain abundant glucide, also there are many bioactive ingredients, mineral matter, vitamin etc., glucide wherein can provide the energy source of yeast, therefore, be applied in bakery product and have broad application prospects honey powder as sweetener.

Summary of the invention

The object of the invention is exactly the defect in order to make up prior art, and a kind of coconut palm fruit bread and preparation method thereof is provided.

The present invention is achieved by the following technical solutions:

A kind of coconut palm fruit bread, made by the raw material of following weight portion:

Wheat flour 400-410, salt 4-5, yeast 6-7, sucrose 10-11, shortening 12-13, coix seed 14-15, sea-tangle 8-9, coconut palm fruit grain 20-21, peach blossom 1-2, Radix Angelicae Sinensis 3-4, Roselle 2-3, bighead atractylodes rhizome 1-2, honey powder 10-11, cycloheptaamylose 3-3.2, allicin 0.3-0.4.

The preparation method of described coconut palm fruit bread, comprises the following steps:

(1) peach blossom, Radix Angelicae Sinensis, Roselle, the bighead atractylodes rhizome are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, the spray-dried powder of making of gained filtrate, obtains traditional Chinese medicine powder;

(2) cycloheptaamylose is added water and is configured to saturated solution, add garlic oil, stir 6 hours at 40 DEG C, gained material refrigerates 24 hours at 0-5 DEG C, and suction filtration is dry;

(3) coix seed is entered to pot, little fire is fried fragrant rear discharging, mixes with sea-tangle, adds 3-4 water making beating doubly, filter cleaner, the spray-dried powder of making of gained filtrate;

(4) by wheat flour, salt, yeast, sucrose, honey powder and step (1), (2), (3) gained mixing of materials is mixed thoroughly, add suitable quantity of water kneading agglomerating, add leftover materials to stir 1 minute, rapid stirring 3.5 minutes to gluten network structure forms, low rate mixing 1 minute again, then at 25-28 DEG C, overlay film leaves standstill 10 minutes, be divided into little jizi for making dumplings, base, it is 38 DEG C in temperature, relative humidity is to send into baking box after proofing 80 minutes under 85% condition, it is 170 DEG C getting angry, lower fire is to toast 25 minutes under the condition of 210 DEG C, packaging after cooling 2 hours, obtain.

Advantage of the present invention is: the present invention adopts honey powder to replace part sucrose, because the fruit sugar and starch in honey powder easily absorbs water, can improve the retentiveness of bread, and it has certain inhibitory action to starch retrogradation, honey powder can increase bread specific volume simultaneously, bread color and luster is deepened, texture characteristic improves, the garlic oil adding can mould fungus inhibition, extend the shelf life of bread, and garlic oil is through cycloheptaamylose embedding, improve its stability, in addition, the present invention also contains plurality of Chinese composition, has effect of beauty treatment.

Detailed description of the invention

A kind of coconut palm fruit bread, by following weight portion (kilogram) raw material make:

Wheat flour 400, salt 4, yeast 6, sucrose 10, shortening 12, coix seed 14, sea-tangle 8, coconut palm fruit grain 20, peach blossom 1, Radix Angelicae Sinensis 3, Roselle 2, the bighead atractylodes rhizome 1, honey powder 10, cycloheptaamylose 3, allicin 0.3.

The preparation method of described coconut palm fruit bread, comprises the following steps:

(1) peach blossom, Radix Angelicae Sinensis, Roselle, the bighead atractylodes rhizome are added to the water slow fire boiling 40 minutes of 5 times, filter cleaner, the spray-dried powder of making of gained filtrate, obtains traditional Chinese medicine powder;

(2) cycloheptaamylose is added water and is configured to saturated solution, add garlic oil, stir 6 hours at 40 DEG C, gained material refrigerates 24 hours at 0 DEG C, and suction filtration is dry;

(3) coix seed is entered to pot, little fire is fried fragrant rear discharging, mixes with sea-tangle, adds the water making beating of 3 times, filter cleaner, the spray-dried powder of making of gained filtrate;

(4) wheat flour, salt, yeast, sucrose, honey powder and step (1), (2), (3) gained mixing of materials are mixed thoroughly, add suitable quantity of water kneading agglomerating, add leftover materials to stir 1 minute, rapid stirring 3.5 minutes to gluten network structure forms, low rate mixing 1 minute again, then at 25 DEG C, overlay film leaves standstill 10 minutes, be divided into little jizi for making dumplings, base, after being to proof 80 minutes under 38 DEG C, the relative humidity condition that is 85%, temperature sends into baking box, be that 170 DEG C, lower fire are to toast 25 minutes under the condition of 210 DEG C getting angry, after cooling 2 hours, packaging, to obtain final product.

Claims (2)

1. a coconut palm fruit bread, is characterized in that being made up of the raw material of following weight portion:

Wheat flour 400-410, salt 4-5, yeast 6-7, sucrose 10-11, shortening 12-13, coix seed 14-15, sea-tangle 8-9, coconut palm fruit grain 20-21, peach blossom 1-2, Radix Angelicae Sinensis 3-4, Roselle 2-3, bighead atractylodes rhizome 1-2, honey powder 10-11, cycloheptaamylose 3-3.2, allicin 0.3-0.4.

2. the preparation method of coconut palm fruit bread according to claim 1, is characterized in that comprising the following steps:

(1) peach blossom, Radix Angelicae Sinensis, Roselle, the bighead atractylodes rhizome are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, the spray-dried powder of making of gained filtrate, obtains traditional Chinese medicine powder;

(2) cycloheptaamylose is added water and is configured to saturated solution, add garlic oil, stir 6 hours at 40 DEG C, gained material refrigerates 24 hours at 0-5 DEG C, and suction filtration is dry;

(3) coix seed is entered to pot, little fire is fried fragrant rear discharging, mixes with sea-tangle, adds 3-4 water making beating doubly, filter cleaner, the spray-dried powder of making of gained filtrate;

(4) by wheat flour, salt, yeast, sucrose, honey powder and step (1), (2), (3) gained mixing of materials is mixed thoroughly, add suitable quantity of water kneading agglomerating, add leftover materials to stir 1 minute, rapid stirring 3.5 minutes to gluten network structure forms, low rate mixing 1 minute again, then at 25-28 DEG C, overlay film leaves standstill 10 minutes, be divided into little jizi for making dumplings, base, it is 38 DEG C in temperature, relative humidity is to send into baking box after proofing 80 minutes under 85% condition, it is 170 DEG C getting angry, lower fire is to toast 25 minutes under the condition of 210 DEG C, packaging after cooling 2 hours, obtain.