CN105594801A - Qi and blood replenishing health care bread and manufacturing method thereof - Google Patents
Qi and blood replenishing health care bread and manufacturing method thereof Download PDFInfo
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- CN105594801A CN105594801A CN201610072167.8A CN201610072167A CN105594801A CN 105594801 A CN105594801 A CN 105594801A CN 201610072167 A CN201610072167 A CN 201610072167A CN 105594801 A CN105594801 A CN 105594801A
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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
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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
- 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
Abstract
The invention discloses a qi and blood replenishing health care bread and a manufacturing method thereof. The qi and blood replenishing health care bread has the following advantages that medicinal and edible health care food raw materials with qi and blood replenishing efficacies, such as prepared rehmannia roots, radix paeoniae lactiflorae, radix angelicae sinensis, rhizoma chuanxiong, ginseng, rhizoma atractylodis macrocephalae, poria cocos and radix glycyrrhizae preparata are added; vitamin and mineral substances for increasing the nutrition and improving the health care efficacies are added; dates, longans and dried lichee are added for increasing the nutrition, masking the medicine odor, improving the health care efficacies and expanding the application of dry fruit to the bread; L-lysine is added for increasing the nutrition and improving the protein utilization rate; vital gluten, dough composite improving agents and odor masking spices are added for overcoming the defects of bread quality reduction due to raw material addition, wherein the protein content is greatly increased by the vital gluten; in addition, according to different characteristics of the raw materials, partial raw materials are treated through different processes such as slurry grinding or powder pulverization; the prepared product conforms to the existent bread standard; meanwhile, the bread has the advantages of rich nutrition, high protein utilization rate and qi and blood replenishing efficacies.
Description
Technical field
The present invention relates to breadmaking field, relate in particular to a kind of tonifying Qi blood-tonifying health-care bread and preparation method thereof.
Background technology
Bread is as healthy instant food, in western countries always as staple food. Although not staple food at Chinese bread,More and more favored by consumer. Although bread is a feast for the eyes at present, kind is very unbalanced, and the overwhelming majority is common breadProduct, adds the bread with health care of integration of drinking and medicinal herbs and healthy food material and the fruit bread product of interpolation dried fruit is equalSeldom, relevant patent application and mandate are still less. Adding the two bread product patent application and product does not find.
If add integration of drinking and medicinal herbs and healthy food material production health care bread, from technical standpoint, on the one hand due to medicine foodHomology and healthy food material have the mouthfeel, color and the local flavor that not too mate with common bread mostly, even have certain flavour of a drug,Be not suitable for processing characteristics, this must cause harmful effect to organoleptic qualities such as the color of bread, fragrance, taste and quality; SeparatelyOn the one hand, in bread, add not containing gluten and integration of drinking and medicinal herbs and the healthy food material that can not form gluten, can dilute flourMiddle gluten protein quantity, reduces gluten quality in dough, and then affects bread outward appearance, volume, internal structure and the sense such as agingOfficial's quality. Perhaps, this is the main cause that this type of product variety is few.
From nutrition angle, in bread, nutrient needs to strengthen and supplement. This is little because produce the primary raw material of breadWheat flour is removed aleurone and wheat bran because of refining, not only causes part vitamin and mineral deficiency, and causes part eggWhite matter disappearance. Vitamin and mineral matter are two classes that easily lack in six large nutrients, and in our crowd's diet, protein is taken inLower. In addition, some minerals and vitamins is as iron, folic acid and Cobastab12Also be the medicine (doctor trained in Western medicine for the treatment of anaemia in doctor trained in Western medicineIn anaemia be exactly the deficiency of blood in the traditional Chinese medical science), therefore forced for vitamins and mineral matter in bread, supplement protein necessary, if energyIn conjunction with the health care of health care bread, strengthen selectively some vitamins and mineral matter, supplement protein, not only make bread moreEnsure Liquid, and contribute to bread health-care efficacy.
Further, 1B is one of protein important component, be human body can not self synthetic but extremely need eightOne of seed amino acid. Eat three meals a day 1B content in cereal still less, institute because lacking 1B, especially people in foodTo be referred to as again " the first essential amino acid ". Improve protein utilization in bread and seem extremely important. In addition, 1B alsoThere are a lot of important nutrition and physiological function. But do not have 1B and integration of drinking and medicinal herbs material etc. in the prior art,Combine, add in bread for improving the scheme of human body constitution. In addition, common bread, containing more sucrose, is not suitable for sugarUrine patient and obese people are edible, also easily cause decayed tooth.
Therefore, prior art has yet to be improved and developed.
Summary of the invention
In view of above-mentioned the deficiencies in the prior art, the object of the present invention is to provide a kind of tonifying Qi blood-tonifying health-care bread and system thereofMake method, be intended to solve bread function singleness in prior art, hypotrophy, protein utilization low, and because of add medicine food withThe problem that source and healthy food material etc. can cause bread quality to decline.
Technical scheme of the present invention is as follows:
A kind of tonifying Qi blood-tonifying health-care bread, wherein, meter by weight, comprising:
Strong flour or tailored flour for bread 75-95 part;
White sugar or xylitol 15-25 part;
Margarine or natural cream 4-8 part;
Egg 5-25 part;
The i.e. property sent out active dry yeast 0.75-1.5 part;
Salt 0.75-1.5 part;
Warm water 35-70 part;
Described warm water is the water of 26 DEG C-36 DEG C;
Gluten 3-12 part;
Ethyl maltol 0.005-0.007 part;
Bread dough composite modifying agent 0.3-0.8 part;
Ginseng 1.5-6 part;
Rhizoma atractylodis macrocephalae 1.5-6 part;
Poria cocos 1.5-6 part;
Radix Angelicae Sinensis 1.5-6 part;
Ligusticum wallichii 1.5-6 part;
Root of herbaceous peony 1.5-6 part;
Cultivated land 1.5-6 part;
Honey-fried licorice root 1-4 part;
Date 1.5-6 part;
Longan 1.5-6 part;
Dried litchi 1.5-6 part;
1B 0.15-0.3 part;
Ferrous sulfate 0.01-0.02 part;
Folic acid 0.0003-0.001 part;
Cobastab120.0000015-0.00001 part;
Described tonifying Qi blood-tonifying health-care bread, wherein, meter by weight, also comprises:
Radix Astragali 1.5-6 part;
Chinese cassia tree 0.5-3 part.
Described tonifying Qi blood-tonifying health-care bread, wherein, meter by weight, comprising:
85 parts of Strong flours;
20 parts of white granulated sugars;
5 parts of margarine;
20 parts, egg;
Send out 1.5 parts of active dry yeasts;
0.8 part of salt;
53 parts, warm water;
Described warm water is the water of 26 DEG C-36 DEG C;
9 parts of Glutens;
0.005 part of ethyl maltol;
0.5 part of bread dough composite modifying agent;
3 parts of ginsengs;
3 parts of rhizoma atractylodis macrocephalaes;
3 parts, Poria cocos;
3 parts of Radix Angelicae Sinensis;
3 parts of Ligusticum wallichiis;
3 parts of the root of herbaceous peonys;
3 parts, cultivated land;
2 parts of honey-fried licorice roots;
3 parts of the Radixs Astragali;
1 part of Chinese cassia tree;
3 parts, date;
3 parts of longan;
3 parts of dried litchis;
0.2 part of 1B;
0.015 part, ferrous sulfate;
0.0003 part, folic acid;
Cobastab120.00001 part.
A preparation method for tonifying Qi blood-tonifying health-care bread described above, wherein, comprises the following steps:
(1) ginseng, rhizoma atractylodis macrocephalae, Poria cocos, Radix Angelicae Sinensis, Ligusticum wallichii, the root of herbaceous peony, honey-fried licorice root, the Radix Astragali and Chinese cassia tree are dried to 2-at 60-110 DEG CAfter 30min, be cooled to 20-45 DEG C, and be crushed to powders more than 100 orders; Add again Strong flour or tailored flour for bread,Gluten and bread dough composite modifying agent, mix the rear 30-60 of mistake mesh sieve, makes powders mixture for subsequent use;
(2) cultivated land, date, dried litchi and longan are rubbed, and heating water grinds, and to make homogeneous paste mixture for subsequent use;
(3) by white granulated sugar or xylitol and salt mixing, heating water dissolves, filters, and makes solution for standby; Egg cleans, goesShell, obtains egg liquid for subsequent use; Respectively to ferrous sulfate, folic acid, Cobastab12, heating water dissolves in ethyl maltol and 1B,Make solution for standby; And to adding 26 DEG C of-36 DEG C of warm water to dissolve in the property sent out dried yeast powder and salt, place standby in several minutesWith;
(4) all raw materials except margarine or natural cream and warm water are poured in bread dough mixing machine, added 26 on one sideDEG C of-36 DEG C appropriate warm water, stirring at low speed is to the suitable dough of soft or hard on one side, then middling speed is stirred to gluten network and forms, and finally addsMargarine or natural cream, low speed stirs evenly, and middling speed is stirred to gluten network and is fully expanded, and forms matured dough;
(5) the about 150min of condition bottom fermentation that is 70-80% by dough at 28-30 DEG C, relative humidity, enters the dough after fermentationRow turn-over or compressing tablet, get rid of carbon dioxide, then be divided into doughball, rubs circle with the hands, and centre proofs after 20-40min, makes required shapeThe bread base of shape;
(6) bread base is put into baking tray, under the condition that is 80-90% at 38-40 DEG C, relative humidity, proof approximately 1 hour, then brushEgg liquid, 190-220 DEG C of baking 10-25min, takes out coolingly, packs, and makes described tonifying Qi blood-tonifying health-care bread; DescribedHot water refers to the water of 45-60 DEG C.
Beneficial effect: a kind of tonifying Qi blood-tonifying health-care of the present invention bread and preparation method thereof, it by adding in bread raw materialsAdd integration of drinking and medicinal herbs and the healthy food material with tonifying Qi nourishing blood function, as cultivated land, the root of herbaceous peony, Radix Angelicae Sinensis, Ligusticum wallichii, ginseng, rhizoma atractylodis macrocephalae,Poria cocos and honey-fried licorice root etc., and be added with the food enrichment of nourishing blood function, as iron, folic acid, Cobastab12(be all westCure the Western medicine for the treatment of anaemia); For further strengthening tonifying Qi nourishing blood function and improvement are former because adding integration of drinking and medicinal herbs and health foodMaterial causes the decline of bread quality, is also added with tool tonifying Qi nourishing blood function and can improves bread color, fragrance, taste and quality etc.Date, longan and the dried litchi of organoleptic quality and nutrition; In order to make up and to improve because adding integration of drinking and medicinal herbs and healthy food materialCause bread outward appearance, volume, internal structure, local flavor and the organoleptic quality such as aging declines and dough processing characteristic declines, addedGluten, bread dough composite modifying agent and have spices---the ethyl maltol of flavoring flavouring effect, and according to integration of drinking and medicinal herbsWith healthy food material heterogeneity and feature, it is worn into the different process processing such as slurry and make it satisfied by being ground into powder or strandBread sense organ requires and adapts to processing technology requirement, to improve bread quality. In addition, in order to improve protein utilization in breadRate, has added the first essential amino acid---1B in bread. By the organic compatibility of above raw material, and process work with breadSkill organically combines, and makes prepared tonifying Qi blood-tonifying health-care bread meet soft bread in bread standard GB/T20981-2007Standard has the feature that protein utilization is high, nutritious and tonifying Qi nourishing blood function is good simultaneously. Tonifying Qi of the present inventionBlood-tonifying health-care bread-making methods is simple and easy to realize, and has high edibility.
Detailed description of the invention
The invention provides a kind of tonifying Qi blood-tonifying health-care bread and preparation method thereof, for making object of the present invention, technical schemeAnd effect is clearer, clear and definite, below the present invention is described in more detail. Should be appreciated that concrete enforcement described hereinExample only, in order to explain the present invention, is not intended to limit the present invention.
A kind of tonifying Qi blood-tonifying health-care bread of the present invention, it is counted by weight, includes Strong flour or bread is specialWith powder 75-95 part; White sugar or xylitol 15-25 part; Margarine or natural cream 4-8 part; Egg 5-25 part; The property sent out is livedProperty dry ferment 0.75-1.5 part; Salt 0.75-1.5 part; Warm water 35-70 part, wherein said warm water is the water of 26 DEG C-36 DEG C;Gluten 3-12 part; Ethyl maltol 0.005-0.007 part; Bread dough composite modifying agent 0.3-0.8 part; Ginseng 1.5-6 parts; Rhizoma atractylodis macrocephalae 1.5-6 part; Poria cocos 1.5-6 part; Radix Angelicae Sinensis 1.5-6 part; Ligusticum wallichii 1.5-6 part; Root of herbaceous peony 1.5-6 part; Cultivated land1.5-6 part; Honey-fried licorice root 1-4 part; Date 1.5-6 part; Longan 1.5-6 part; Dried litchi 1.5-6 part; 1B 0.15-0.3Part; Ferrous sulfate 0.01-0.02 part; Folic acid 0.0003-0.001 part; Cobastab120.0000015-0.00001 part.
Preferably, tonifying Qi of the present invention is enriched blood in bread, and percentage meter by weight also includes Radix Astragali 1.5-6 part; MeatOsmanthus 0.5-2 part. The Radix Astragali is longer than tonifying Qi and lifting yang, benefit is defended solid table, holder sore myogenic, sharp water detumescence, is especially suitable for sinking of QI due to deficiency of the spleen and exterior deficiency certainlyThe cards such as sweat; And Chinese cassia tree can mend fire supporing yang, let the fire back to its origin, eliminating cold to stop pain, activating blood to promote menstruation, has tonifying Qi nourishing blood function equally, baseCompatibility with Radix Astragali and Chinese cassia tree on the present invention program's basis, can make the prepared tonifying Qi bread of enriching blood have temperature compensation and enrich blood fosterGas, a little less than treatment spleen is suffered from a deficiency of the kidney.
More preferably, in the present invention program, also include dry ginger 1-4 part. The present invention among tonifying Qi, have concurrently nourish blood andBlood medicine, the kind nourishing blood has the medicine of beneficial gas promoting the circulation of qi concurrently, has good blood-enriching qi-invigorating effect.
In the present invention by adding cultivated land, the root of herbaceous peony, Radix Angelicae Sinensis, Ligusticum wallichii, ginseng, rhizoma atractylodis macrocephalae, Poria cocos and process sweet in breadGrass etc. has the raw material of effect of fostering the spirit of nobility of enriching blood, and adds as ferrous sulfate, 1B and Cobastab12Deng nutrient, in addition alsoBe added with date, longan and the dried litchi etc. that can improve flavour of a drug mouthfeel, make described tonifying Qi blood-tonifying health-care bread there is benefitWhen gas nourishing blood function, also there is delicate mouthfeel, the high texts of protein utilization.
Blood and gas interdependence, influence each other, therefore have: the saying of " gas is that blood is handsome, blood being the material foundation of QI ", the meaning refers to that blood drawsAir guide, because there is blood just to have the generation of gas. The deficiency of vital energy is lost blood, qi exhaustion with massive hemorrhage. Because asthenia of qi and blood declines or qi-blood disharmony, so that qi and blood phaseThe hypofunction of use each other, weakens the effect of supporting of moistening of passages through which vital energy circulates, muscles, skin, thus produce the motor disorders such as limbs muscles orCacesthenic pathological state, traditional Chinese medicine claims " qi-blood deficiency ". In treatment, answer benefiting qi and nourishing blood, auxiliary human righteousness. The present inventionBe intended to make a kind ofly have that delicate mouthfeel, organoleptic indicator are good, protein utilization has the benefit of effect of fostering the spirit of nobility of enriching blood high timeGas blood-tonifying health-care bread, for improving the symptom of energy and blood of human body two void by dietotherapy.
In the integration of drinking and medicinal herbs and healthy food material that adopted in embodiments of the present invention, cultivated land, the root of herbaceous peony, Radix Angelicae Sinensis, Ligusticum wallichii,Ginseng, rhizoma atractylodis macrocephalae, Poria cocos and honey-fried licorice root compatibility, and be added with dry ginger, it can supplement qi and blood, improves deficiency of blood symptom. In additionBecause the integration of drinking and medicinal herbs adding in the present invention and healthy food material have certain flavour of a drug, therefore add 0.005-0.007 weightThe ethyl maltol with flavored action of umber, to improve taste, is added with the nutriments such as minerals and vitamins simultaneously,Prepare tonifying Qi blood-tonifying health-care bread.
Further, described tonifying Qi blood-tonifying health-care bread, except being added with above-mentioned medicinal material, is also added with in the present inventionDate, longan (being longan dried fruit) and dried litchi, its reason has five: one, the useful gas tonic effect of these dried fruits and other health careEffect: date has blood yiqi, invigorating spleen and reinforcing stomach, nourishing blood and tranquilization and the effect of the mitigation property of medicine, longan has heart-spleen boosting, fill blood andThe will of calming the nerves effect, dried litchi has to enrich blood grows spleen, the effect of beneficial heart kidney; The 2nd, the delicious food of these dried fruits can be covered and correct when ripeThe flavour of a drug of ground, the root of herbaceous peony, Radix Angelicae Sinensis, Ligusticum wallichii, ginseng, rhizoma atractylodis macrocephalae, Poria cocos and honey-fried licorice root, thus bread organoleptic indicator improved; The 3rd,These dried fruits are isabelline particle, can cover and whitewash the black particle of cultivated land, improve described tonifying Qi blood-tonifying health-care breadOrganoleptic indicator; The 4th, these dried fruits contain rich nutrient, can make more Ensure Liquid of bread; The 5th, increase bread designs and varieties and waterFruit application. On market, can see currant bread, also be grape bread, but without longan bread, dried litchi bread etc. itsIts fruit bread product. Dried fruit involved in the present invention can be mixed in bread with pulp form, also can be mixed in fruit particle shape formulaIn bread, also can be enclosed in bread with fruit particle shape formula.
In addition, due to the iron in doctor trained in Western medicine nutrition, folic acid, Cobastab12(they are all also the food in food additivesNutrition fortifier) play extremely important effect at the human body bematogenesis of enriching blood, they are commonly used to treat anaemia in doctor trained in Western medicine. Doctor trained in Western medicineIn anaemia disease be exactly the deficiency of blood illness in the traditional Chinese medical science. Therefore the blood-tonifying health-care of tonifying Qi described in the present invention bread is added with above-mentioned thingMatter, is equivalent to the combination of Chinese tradiational and Western medicine and enriches blood, and they share there is synergistic function, this makes it on enriching blood, reach better meritEffect, what the traditional Chinese medical science had simultaneously " gas is that blood is handsome, blood being the material foundation of QI " says, not only enriches blood, and mend therefore add above-mentioned substance in breadGas.
Iron is human body-kind of essential trace element, and the distribution in human body is very wide, and nearly all tissue all comprisesIron, can say that human body has blood to have place capillaceous just to have iron, need iron. Iron is the important component part of hemoglobin, is bloodThe important element of delivery of oxygen and exchange oxygen in liquid, iron is again the activation of composition and the redox reaction enzyme of a lot of enzymes simultaneouslyAgent. The iron that added in the present invention, can use 19 kinds that in standard GB18840-2012, specify with food enrichmentIn iron compound, any one or a few mixed form is applied in the present invention. But consider that ferrous sulfate is at bioavailability, everyMilligram cost and iron content three aspects: have its incomparable advantage, therefore in described blood-supplementing blood-nourishing health care bread, thisBright use ferrous sulfate is as ferro element carrier. The use reference food nutrition fortifier of iron uses in standard GB18840-2012Pertinent regulations. Use in standard GB18840-2012 and specify at food enrichment, iron addition in bread is 14mg/Kg-26mg/kg. Be converted into ferrous sulfate (FeSO4·7H2O, molecular weight 278.03) in bread, add deal: (14mg/Kg-26mg/kg) * 0.000001*278.03/55.845*180 part * 85%=0.01 part-0.02 part.
The present invention, except adding iron, also adds other nutrient, use standard, the scope of application of other nutrient and makingConsumption, computational methods etc. are identical with the way of above-mentioned iron, therefore the relevant portion of aftermentioned nutrient repeats no more or only sketches.
Folic acid is also Cobastab9, it has the effect that promotes juvenile cell maturation in marrow, and the mankind can cause as lacked folic acidMacrocytic anemia, and leukopenia, be even more important to pregnant woman. Add in the present invention folic acid can with other thingThe mutual compatibility of matter, plays enhancing nourishing blood function. The use of folic acid is with reference to " food enrichment uses standard GB18840-2012 ". This standard regulation folic acid addition in bread: 2000 μ g/kg-7000 μ g/kg, convert folic acid in breadAdd deal=(2000-7000) * 0.000000001*180 part * 85%=0.0003-0.001 part.
Cobastab12Be again cobalamin, its main Physiological Function is to participate in manufacturing erythrocyte, prevents pernicious anaemia; Anti-Only cerebral nerve is damaged. Cobastab12Soluble in water, the most stable under pH value 4.5～5.0 mild acid conditions, heat can have oneDetermine degree and destroy, but short time high temperature sterilization loss is little, chance high light or ultraviolet ray are easily destroyed. It uses with reference to " food nutritionHardening agent uses standard GB18840-2012 ". This standard regulation Cobastab12Addition in bread: 10ug/kg-70ug/Kg. Be converted into Cobastab12In bread, add deal=(10-70) * 0.000000001*180 part * 85%=0.0000015-0.00001 part.
Xylitol can do diabetes patient's sweetener, nutritious supplementary pharmaceutical and auxiliary therapeutical agent; Hepatopath is improved to liverFunction and lipotropic effect; Anti-caries; Low heat value helps the effects such as fat-reducing (calorific value is approximately the half of sucrose), in the present inventionThe white granulated sugar using can replace with xylitol, and its bread of producing also belongs to food with low sugar content, diabetes patient food.
Further, the present invention is Gluten by adding active face strength flour in formula. One of its reason be solve because ofIn bread, add containing gluten and can not form integration of drinking and medicinal herbs and the healthy food material of gluten, diluted and reduced high muscle faceGluten quantity and quality in powder or tailored flour for bread, cause the organoleptic quality such as dough processing performance and loaf volume form to decline.On the basis based on the present invention program, add the Gluten of 3-12 parts by weight, can effectively solve because adding after many kinds of substanceCause the organoleptic quality decline problem such as dough processing performance and loaf volume form. Adding two of Gluten reason is to increase breadProtein content. Reason is as follows: the primary raw material wheat flour of producing bread is removed aleurone and wheat bran because of refining, causes partProtein disappearance, therefore in wheat flour, protein content is not high; And protein absorption is lower in our crowd's diet, need to mendFill. Therefore in bread, supplement protein necessary, if can, in conjunction with the health care of bread, supplement protein, not only make breadMore Ensure Liquid, and contribute to promote bread health-care efficacy. Described Gluten is that the protein extracting from wheat is not less than 85%Powdery safe material.
Further, in order to increase bread nutrition and to improve protein utilization, in bread, added food nutrient fortifyingAgent 1B. 1B is one of important component of protein, is that human body can not self synthesize, and must take in from the external worldOne of eight kinds of necessary amino acid. Because lacking 1B in food, especially in the cereal of people's three meals in a day, 1B containsMeasure still less, so be referred to as again " the first essential amino acid ". In addition, 1B also has a lot of important nutrition and physiological function.The bread of strengthening 1B, not only has additional nutrients, but also can improve human body protein utilization rate, reaches balanced nutritious, shortEnter to grow. In " food enrichment uses standard GB18840-2012 ", also specify to add in various cereal and breadAdd 1B. In the present invention, 1B uses with reference to this standard, and being converted into parts by weight is 0.15-0.3.
Further, the present invention is by adding ethyl maltol to improve because adding integration of drinking and medicinal herbs and guarantor in bread in formulaHealth food raw material, makes bread have the problem of certain flavour of a drug. Ethyl maltol not only has flavored action, itself is also stable performanceFood flavor is suitable for bakery product very much, and it uses with reference to " food additives use standard GB2760-2014 ", this markStandard specifies its use amount: use in right amount as required. In the present invention, pass through to add the ethyl Fructus Hordei Germinatus of 0.005-0.007 parts by weightPhenol, can effectively improve bread flavor, and alleviates because causing bread to have medicine after interpolation integration of drinking and medicinal herbs and healthy food materialTaste problem.
Further, for improve and increase described tonifying Qi blood-tonifying health-care bread dough processing performance, improveBread quality, alleviates bread aging etc., and the present invention can also add the compound improvement of bread dough that parts by weight are 0.3-0.8 partAgent, it is composited by enzyme preparation, oxidant, emulsifying agent and inorganic salts etc., and user can add according to the actual requirements.The compounded food that described bread composite modifying agent is made up of emulsifying agent, oxidant, enzyme preparation, inorganic salts and filler etc. addsAgent. Wherein, described emulsifying agent comprises CSL (sodium), glycerin monostearate, soybean lecithin, diacetyl tartarate listOne or more in sweet ester and sorbitol ester; Described oxidant comprises potassium bromate, Potassiumiodate, Vc, calper calcium peroxide, azo firstOne or more in acid amides, ammonium persulfate, chlorine dioxide and phosphate; The described enzyme preparation for bread have maltogenic alpha-In amylase, fungal alpha-amylase, glucose oxidase, fungi zytase, lipase, fungal lipase and hemicellulaseOne or more; Described inorganic salts, several just like in ammonium chloride, calcium sulfate, ammonium phosphate, calcium dihydrogen phosphate, they mainly riseThe nutritional agents of yeast or adjusting hardness of water and the effect of adjusting pH value; Described filler is starch, rises and disperses, dilutes above-mentioned substanceEffect; Described bread composite modifying agent, some has also added Cobastab1、B2, iron, calcium, wheat germ powder, nicotinic acid etc., theyMainly play fortification effect.
In addition, tailored flour for bread described in the present invention is the face that is specifically designed to making bread that wheat flour milling enterprise manufacturesPowder, it is added with the materials such as gluten protein, Fructus Hordei Germinatus in flour, and it is improving dough processing processing performance, faceThe aspects such as bag nutrition and bread quality are better than the bread that Strong flour is made. Described in can certainly preparing with Strong flourTonifying Qi blood-tonifying health-care bread, it has good making bread performance equally, does not adopt long patent flour or Self-raising flour in the present inventionMake bread, because add after many kinds of substance, can reduce the muscle degree in flour, make it be difficult to moulding. In the present invention by addingAdd Strong flour or the tailored flour for bread of 75-95 parts by weight, then add after other material, can produce organoleptic properties goodTonifying Qi blood-tonifying health-care bread.
In preferred embodiment, the present invention is percentage meter by weight, can also add Cobastab10.0004 part-0.0007Part; Cobastab20.0004 part-0.0007 part; Cobastab60.0004 part-0.002 part; 0.006 part-0.0075 part, nicotinic acid;0.5 part-1.1 parts, calcium carbonate; Zinc gluconate 0.01-0.04 part; Sodium selenite 0.00004-0.0002 part.
Cobastab1, claim again thiamine. Its Main Function is to participate in glycometabolism in the mode of coenzyme. Cobastab1CanContribute to digestion, fatigue-relieving, contribute to nervous system normal activity, contribute to alleviate carsickness, seasick symptom, contribute to alleviateThere is pain, contribute to improve memory etc. Cobastab1When shortage, can cause multiple neural inflammation, as athlete's foot. Cure in the modern timesOn, Cobastab1Preparation for treating athlete's foot and multiple neural inflammation have significant curative effect. Cobastab1Use with reference to " food nutritionHardening agent standard GB18840-2012 ". This standard regulation Cobastab1Addition in bread: 3mg/kg-5mg/kg. ConvertBecome Cobastab1In bread, add deal=(3-5) * 0.000001*180 part * 85%=0.0004-0.0007 part.
Cobastab2, be again riboflavin, be slightly soluble in water, in neutrality or acid solution, heating is stable. For body Neihuang CountyThe part (yellow enzyme is brought into play the hydrogen effect of passing in biological oxidation) of enzyme prothetic group, in the time lacking, just affects the life of bodyThing oxidation, makes metabolism generation obstacle. Its pathology shows as mouthful, and external genital organs position inflammation more, as angular stomatitis, cheilitis, tongueInflammation, eye conjunctivitis and scrotitis etc. Cobastab2Use with reference to " food enrichment standard GB18840-2012 ". This standardRegulation Cobastab2Addition in bread: 3mg/kg-5mg/kg. Be converted into Cobastab2In bread, add deal=(3-5) * 0.000001*180 part * 85%=0.0004-0.0007 part.
Cobastab6For the constituent of some coenzyme in human body, participate in multiple metabolic response, especially with amino acid generationThank to substantial connection. Cobastab6Main Function is at blood of human body, muscle, nerve, skin etc., and function has synthesizing, disappearing of antibodyIt is (stable neural that the manufacture of hydrochloric acid in gastric juice in change system, fat and protein utilization (especially in the time of fat-reducing, should supplement) maintain sodium/potassium balanceSystem). B is deficient in vitamin6Logical disease, while generally shortage, have that poor appetite, food utilization are low, weightless, vomiting, diarrhea etc.Defect. Famine has acne, anaemia, arthritis, child's spasm, melancholy, headache, hair loss, easy inflammation, learning disorder, declinesWeak etc. Cobastab6Use with reference to " food enrichment standard GB18840-2012 ". This standard regulation Cobastab6At otherAddition in bakery product: 3mg/kg-15mg/kg. Be converted into Cobastab6In bread, add deal=(3-15) *0.000001*180 part * 85%=0.0004-0.002 part.
Nicotinic acid is also referred to as Cobastab3, or nicotinic acid, niacin, antipellagra factor. Heat-resisting. Nicotinic acid is gone back in human bodyComprise its derivative niacinamide or niacinamide. It is one of 13 kinds of vitamins of needed by human. Nicotinic acid is converted in human bodyNiacinamide, niacinamide is cozymase and codehydrogenase Ⅱ part, participates in HypercholesterolemicRats, the oxidizing process of tissue respiration and sugarClass anaerobic decomposable process. If when it lacks, can produce pellagra, show as dermatitis, glossitis, oropharynx, diarrhoea and agitation, insomnia senseFeel the symptom such as abnormal. Nicotinic acid uses with reference to " food enrichment standard GB18840-2012 ". This standard regulation nicotinic acid breadMiddle addition: 40mg/kg-50mg/kg. Be converted into nicotinic acid and in bread, add deal=(40-50) * 0.000001*180Part * 85%=0.006-0.0075 part.
Calcium is biological indispensable element. In human muscle, nerve, body fluid and bone, all useful Ca2+In conjunction with protein. CalciumBeing the main inorganic composition of mankind's bone, tooth, is also neurotransmission, contraction of muscle, blood clotting, hormone release and galactosis etc.Necessary element. Calcium accounts for 1.4% of body mass, participates in metabolism, and must supplement calcium every day; In human body, calcium content is notFoot or surplus all can affect grows and health. Calcium uses with reference to " food enrichment standard GB18840-2012 ". ShouldStandard regulation calcium addition in bread: 1600mg/kg-3200mg/kg. Be converted into calcium and in bread, add deal=(1600-3200) * 0.000001*180 part * 85%=0.2-0.45 part. Selecting the calcium carbonate that absorptivity is high, calcic is high, price is low is that calcium carriesBody. Calcium carbonate addition=(0.2-0.45) part * 100/40=0.5-1.1 part.
Zinc is one of micro elements needed by human, grows, the important life such as reproduction heredity, immunity, endocrine at human bodyIn reason process, play an important role. Zinc helps and grows, intelligence development, raising immunity, promote wound and woundThe effect such as healing. Zinc uses with reference to " food enrichment standard GB18840-2012 ". This standard regulation zinc is in breadAddition: 10mg/kg-40mg/kg. Be converted into zinc and in bread, add deal=(10-40) * 0.000001*180 part * 85%=0.0015-0.006 part. Preferably zinc gluconate is zinc carrier, its addition=(0.0015-0.006) part * 455.68/65.38=0.01-0.04 part.
Selenium is the trace element of needed by human. Chinese Soclety of Nutrition classifies selenium as one of 15 kinds of nutrients of needed by human,A large amount of clinical trials are both at home and abroad bright, and the scarce selenium of human body can cause the functional disturbance of some vitals, causes many serious diseases to be sent outRaw, more than 40, whole world country is in lacking selenium area, and several hundred million populations in 22 provinces of China are all in lacking selenium or low selenium area, thisThe incidences of disease such as a little regional population tumours, hepatopathy, angiocardiopathy are very high. Research shows, low selenium or scarce selenium crowd are by appropriateMend the not only generation of preventing tumor, hepatopathy etc. in advance of selenium, and can improve body immunity, safeguard the heart, liver, lung, stomach etc.Vitals normal function, prevents the senile heart, cranial vascular disease to occur. Selenium uses with reference to " food enrichment standardGB18840-2012 ". This standard regulation selenium addition in bread: 140 μ g/kg-280 μ g/kg, convert folic acid at faceIn bag, add deal=(140-280) * 0.000000001*180 part * 85%=0.00002-0.0004 part. Preferably sodium selenite isSelenium carrier, addition=(0.00002-0.0004) part * 172.94/78.96=0.00004-0.0008 part.
In preferred embodiment, tonifying Qi blood-tonifying health-care bread of the present invention according to the mass fraction, comprises Strong flour 85Part; 20 parts of white granulated sugars; 5 parts of margarine; 20 parts, egg; Send out 1.5 parts of active dry yeasts; 0.8 part of salt; 53 parts, warm water;Described warm water is the water of 26 DEG C-36 DEG C; 9 parts of Glutens; 0.005 part of ethyl maltol; Bread dough composite modifying agent 0.5Part; 3 parts of ginsengs; 3 parts of rhizoma atractylodis macrocephalaes; 3 parts, Poria cocos; 3 parts of Radix Angelicae Sinensis; 3 parts of Ligusticum wallichiis; 3 parts of the root of herbaceous peonys; 3 parts, cultivated land; 2 parts of honey-fried licorice roots; Date3 parts; 3 parts of longan; 3 parts of dried litchis; 0.2 part of 1B; 0.015 part, ferrous sulfate; 0.0003 part, folic acid; VitaminB120.00001 part. Preferably, also include 3 parts of the Radixs Astragali; 1 part of Chinese cassia tree. More preferably, also include 2 parts, dry ginger. PreferablyGround, meter, can also be added with Cobastab by weight10.0006 part; Cobastab20.0006 part; Cobastab60.001Part; 0.007 part, nicotinic acid; 0.8 part, calcium carbonate; 0.03 part of zinc gluconate; 0.0004 part of sodium selenite.
In addition, the present invention also provides a kind of tonifying Qi blood-tonifying health-care bread-making methods as mentioned above, and it comprises the following steps:
(1) (can basis by ginseng, rhizoma atractylodis macrocephalae, Poria cocos, Radix Angelicae Sinensis, Ligusticum wallichii, the root of herbaceous peony, honey-fried licorice root, the Radix Astragali, Chinese cassia tree and dry gingerActual conditions increase and decrease raw material) at 60-110 DEG C, dry after 2-30min, be cooled to 20-45 DEG C, and more than being crushed to 100 ordersPowder; Add again Strong flour or tailored flour for bread, Gluten and bread dough composite modifying agent, mix rear mistake30-60 mesh sieve, makes powders mixture for subsequent use.
In this step, crushing material more carefully better, has multiple grinding mode and equipment to use, and preferably uses Ultramicro-powderThe kind equipment of broken machine or biomixer, fineness of materials can reach 160 order-300 orders, even thinner, can make like this bread mouthfeel thinGreasy without harsh feeling, the active ingredient of material absorbs and maximizes.
(2) cultivated land, date, dried litchi and longan are rubbed, and heating water fragmentation to make homogeneous paste mixture standbyWith; Particularly, in this step, first cultivated land, date, dried litchi and longan are mixed, and by meat grinder strand 3 times, twist the 3rd timeTime, allow material flow directly in 5 times of hot water that material is heavy, then use the fragmentation of plant tissue bruisher, finally with mulser or glueThe high-speed shearing equipments such as body mill break material, and the paste mixture that makes it to become uniform and smooth is for subsequent use; In this step, dried fruit has fruitFirst stoning when core; Relatively large cultivated land, can be first as little in cut by hand with slicer or alternate manner, is convenient to pass through smoothly meat grinderRub; Cultivated land and dried fruit can together with rub, also can rub separately; Cultivated land and dried fruit with meat grinder rub number of times more, use plantThe tissue mashing crusher machine time is longer, longer with the higher time of rotating speed of the high speed shear such as mulser or colloid mill, slurry fragmentationThinner, bread color and luster and mouthfeel are better.
(3) by white granulated sugar or xylitol and salt mixing, heating water dissolves, filters, and makes solution for standby; EggWash, shell, obtain egg liquid for subsequent use; Respectively to ferrous sulfate, folic acid, Cobastab12, heat in ethyl maltol and 1BWater-soluble solution, makes solution for standby; And add the warm water of 26 DEG C-36 DEG C to dissolve to sending out in active dry yeast, place several points of activationFor subsequent use after clock; In this step, course of dissolution warm water used is the part in warm water in formula; White granulated sugar or xylitol, alsoHaving salt is all that refining free from admixture is soluble now, therefore can dissolve, directly add in powder, with face process in moltenSeparate; Send out active dry yeast because vigor is stronger, also can not carry out activation processing, directly use.
(4) all raw materials except margarine or natural cream and warm water are poured in bread dough mixing machine, on one sideAdd 26 DEG C of-36 DEG C of appropriate warm water, on one side stirring at low speed is to the suitable dough of soft or hard, then middling speed is stirred to gluten network and forms, lastAdd margarine or natural cream, low speed stirs evenly, and middling speed is stirred to gluten network and fully expanded, and forms matured dough; Particularly,In this step, all powders mixtures can be added in bread dough dough mixing machine, then add except margarine or natural milkAll raw materials beyond oil and warm water are poured in bread dough dough mixing machine and (are used hook-shaped stirring on multipurpose mixer fashionable dressDevice), start, stirring at low speed, slowly adds on one side warm water sightingpiston bulk state on one side, is stirred to dough and forms suitable sticky of thicknessWhen state, stop adding warm water (temperature of described warm water so that and face while completing dough temperature reach bread subsequent handling fermentation temperatureIdeal); Change middling speed into, continue to stir, become the tender dough that soft or hard is suitable to dough---be that gluten forms, but also not expansionBecome the state of gluten network, the now rough tarnish of dough moistening (can't see surface moisture) gluing (sticky hand), doughBiceps is weak, gluten is easily broken can not film forming; Shut down, add natural cream or margarine, then start shooting middling speed stir, make grease andThese four kinds of particle mixtures of cultivated land, date, longan and dried litchi are evenly mixed in dough; Middling speed continues to be stirred to dough againDough is moistening (can't see surface water for the matured dough that soft or hard is suitable---gluten is fully extended to the state of gluten network---Point) sticky equipment and finger, smooth surface is glossy, good springiness, toughness are strong, doughball can be pulled into uniform film with handShape. This and face is whole completes. Some bread dough dough mixing machine has rapid stirring function, while using this equipment with the face later stage(when all supplementary materials mix), uses high-speed stirred instead, at this moment has the loud sound appearance of dough beating mixer wall, and this alsoCan do the reference that judgement and face complete.
(5) the about 150min of condition bottom fermentation that is 70-80% by dough at 28-30 DEG C, relative humidity, by the face after fermentationGroup carries out turn-over or compressing tablet, to get rid of carbon dioxide; Require dough to be divided into the fritter face of constant weight according to product weight againGroup, doughball is rubbed rear middle the proofing after 20-40min of circle with the hands, and the bread base of making required form according to certain molding mode entersThe moulding of row bread base. The specific practice of described turn-over or compressing tablet is: the dough proofing is poured on operating desk and carries out turn-over, use handKnead dough to discharge the carbon dioxide that yeast produces; Also can dough be pressed into oodle maker (or with crisp machine replace) approximately thick1cm dough sheet, discharges carbon dioxide, makes bread base. Described doughball, its weight determine to consider bread leavening andAbout 10%-12% moisture loss in the processes such as baking; Doughball cut apart piecemeal or piecemeal rolling machine piecemeal by hand. DescribedRub circle with the hands and can rub by hand circle or piecemeal rolling machine stranding circle with the hands, make dough surface smooth; It is the dough by rubbing with the hands after circle that described centre proofsClose up to being placed down on operating desk or in other clean environment, proof 20-40min, attention can not allow dough surface become dry(space air humidity can not lower than 60%). The moulding of described bread base is that dough is made to shape of product, as circle, plait shape, oxHorn shapes etc., all can offhand, and some is available mechanical-moulded.
(6) bread base being put into baking tray, is under 80-90% condition, to proof about 60min at 38-40 DEG C, relative humidity, take out,Brush egg liquid, 190-220 DEG C of baking 10-25min, takes out coolingly, packs, and makes described blood-supplementing blood-nourishing health care bread.It should be noted that: before the sabot of described bread base, baking tray will be brushed vegetable oil processed; Bread base is wanted direct sabot, can not be by bread base firstBe placed on other places as on chopping board, finally unification moves on on baking tray again; When sabot, between bread base, to leave suitable space, to preventBread base is swollen and adhesion; The concrete proofing period here proofs terminal, under specific production environment condition with practical experienceJudge: when with finger applying light bread green compact surface, think that elasticity obviously weakens, volume increases by 2.5 times of left and right, can see tableFace inner side has shown finally to proof while having many transparent bubbles; Described egg liquid will fully be broken up; Brush when egg liquid (alsoClaim to sweep egg), brush gently one deck egg liquid to the bread base surface proofing with fur brush. Sweeping egg must softly can not exert oneselfSuddenly, otherwise can make bread base collapse; After sweeping egg and completing, enter immediately bake oven roasting, can not park, handle with care; Specifically baking in additionTime point because of the factors such as the kind of the height of baking temperature, baking oven and form, bread size, charge weight different, usually with experienceDetermine the terminal of baking; After bread is baked, take out immediately, while reaching 45 DEG C of left and right with naturally cooling or quenching to its temperatureBe edible or flavor evaluation, if desired packaging, bread cold (bread central temperature is identical with room temperature) just to pack.
Below by specific embodiment, technical solution of the present invention is set forth:
Embodiment mono-
The blood-tonifying health-care of tonifying Qi described in the present embodiment bread according to the mass fraction, comprises 85 parts of Strong flours; 20 parts of white granulated sugars;5 parts of margarine; 20 parts, egg; Send out 1.5 parts of active dry yeasts; 0.8 part of salt; 53 parts, warm water; Described warm water is 26The water of DEG C-36 DEG C; 9 parts of Glutens; 0.005 part of ethyl maltol; 0.5 part of bread dough composite modifying agent; 3 parts of ginsengs; Fry3 parts of the bighead atractylodes rhizomes; 3 parts, Poria cocos; 3 parts of Radix Angelicae Sinensis; 3 parts of Ligusticum wallichiis; 3 parts of the root of herbaceous peonys; 3 parts, cultivated land; 2 parts of honey-fried licorice roots; 3 parts of the Radixs Astragali; 1 part of Chinese cassia tree;3 parts, date; 3 parts of longan; 3 parts of dried litchis; 0.2 part of 1B; 0.015 part, ferrous sulfate; 0.0003 part, folic acid; Support one's familyElement B120.00001 part. The warm water adopting in the present embodiment refers to the water of 26-36 DEG C, and concrete water temperature is so that after completing with faceDough temperature reach or to approach fermentation temperature ideal. This bread processing is as follows:
1. supplementary material processing
(1) by ginseng, rhizoma atractylodis macrocephalae, Poria cocos, Radix Angelicae Sinensis, Ligusticum wallichii, the root of herbaceous peony, honey-fried licorice root, the Radix Astragali, Chinese cassia tree and dry ginger at 60-110 DEG CAfter lower baking 2-30min, be cooled to 20-45 DEG C, and be crushed to powders more than 100 orders; Add again Strong flour or breadTailored flour, Gluten and bread dough composite modifying agent, mix the rear 30-60 of mistake mesh sieve, makes powders mixture standbyWith.
(2) cultivated land, date, dried litchi and longan are mixed, and by meat grinder strand 3 times, while twisting the 3rd time, make material directFlow in 5 times of hot water that material is heavy, then use the fragmentation of plant tissue bruisher, finally by the high speed shear such as mulser or colloid millEquipment breaks material, and the paste mixture that makes it to become uniform and smooth is for subsequent use.
(3) by white granulated sugar or xylitol and salt mixing, heating water dissolves, filters, and makes solution for standby; EggWash, shell, obtain egg liquid for subsequent use; Respectively to ferrous sulfate, folic acid, Cobastab12, heat in ethyl maltol and 1BWater-soluble solution, makes solution for standby; And add the warm water of 26 DEG C-36 DEG C to dissolve to sending out in active dry yeast, place several points of activationFor subsequent use after clock; Hot water of the present invention refers to 45-60 DEG C.
(4) other supplementary material is processed and is processed conventional way processing according to bread.
2. dough modulation (and face)
(1) all powders mixtures are added in bread dough dough mixing machine, then add in formula except margarine or natural creamPour in bread dough dough mixing machine with all raw materials beyond water.
(2) start, stirring at low speed, slowly adds warm water on one side and observes compound form on one side. Be stirred to compound and become thicknessWhen suitable sticky state, stop adding water. The actual temp of described warm water, be so that and face while completing dough temperature reach breadSubsequent handling fermentation temperature is ideal.
(3) change middling speed into, continue to stir, become the tender dough that soft or hard is suitable to dough---be that gluten forms but gluten networkAlso not being extended to the state of gluten network---dough moistening (can't see surface moisture) gluing (sticky hand) is rough unglazedPool, dough strength are weak, gluten is easily broken can not film forming.
(4) shut down, add grease (being margarine or natural cream). Start middling speed stirs, and grease is evenly mixed inIn dough, and middling speed continues to be stirred to dough and becomes the matured dough that soft or hard is suitable---and gluten is fully extended to the shape of gluten networkState---dough moistening (can't see surface moisture) sticky equipment and finger, smooth surface is glossy, good springiness, toughness are strong. ThisWith face terminal.
3. fermentation
A. the dough of becoming reconciled is poured on operating desk, kneads dough and rub circle with the hands by hand, make dough surface smooth. In the process of kneading dough, spread a little suitableAmount flour or antiseized with vegetable oil;
B. dough engagement, puts into proofing box and ferments;
C. technological condition for fermentation: 28-30 DEG C, relative humidity 70-80%, about 150min ferments.
D. fermentation termination sense organ is determined, practical approach has following several:
Method soon: dough volume increases to surface and is about to occur or starts occur subsiding downwards, represents fermenting-ripening of dough,Also be fermentation termination. At this moment dough volume increases 4-5 doubly conventionally.
Refer to by method: with pitting of finger flicking dough surface, pitting can not upspring or recover, and also can not make dough collapseFall into, represent fermenting-ripening of dough.
4. shaping
Comprise the links such as turn-over or compressing tablet, piecemeal and weighing, stranding circle, centre proof, moulding, sabot. By this step, same faceGroup, can make the bread base of variety classes and shape.
(1) turn-over or compressing tablet are poured on the dough proofing on operating desk, to carry out turn-over: knead dough with hand, also can use pressure surfaceMachine (or with crisp machine replace) pressure surface is in blocks, to discharge carbon dioxide.
(2) piecemeal and weighing are divided into dough with scraper the fritter of constant weight, when its weight will be considered bread bakingThe moisture loss of about 10%-12%. Manual piecemeal or piecemeal rolling machine piecemeal.
According to bread product difference, determine dough piecemeal weight. As olive shape bread dough 110g.
(3) rub the manual stranding circle of circle or piecemeal rolling machine with the hands and rub circle with the hands, make dough surface smooth.
(4) in the middle of, proof the dough of rubbing with the hands after circle is closed up to being placed down on operating desk, proof about 20-40min. NoteMeaning can not allow dough surface become dry (space air humidity can not lower than 60%).
(5) moulding and sabot are first rolled the dough proofing through centre (light faces down, closes up upward) that to be pressed into a circle thinSheet, dough is rolled into rugby shape by the four finger ecto-entads that then with the hands close up. If the dough length of spooling is inadequate or sharpDegree micropodia, the outer both sides of available hand-held firmly dough make up in the mode of rubbing with the hands, the surface requirements light of dough.
5. finally proof
It is that fermentation room or the fermenting cellar that 40 DEG C, relative humidity are 90% proofs approximately 1 hour that the bread base that packs baking tray into is put into temperatureLeft and right. Concrete proofing period proofs terminal point determining: when with pointing pressing bread green compact surface gently, think that elasticity obviously subtractsWeak, volume increases by 2.5 times of left and right, can see when inner side surface has many transparent bubbles and shown finally to proof.
6. sweep egg (brush egg liquid)
The careful baking tray (can not rock concussion) that takes out, uses fur brush gently to bread base surface brush one deck egg liquid. Sweep egg and want lightCan not make bread base collapse. Sweep after egg completes and toast immediately, can not park.
7. baking
Toast being brushed with egg liquid or having the bread base of decorating material to be put in the baking oven of prior preheating. With good conditionsi can at the baking initial stagePass into a small amount of steam or water to give in baking oven, to improve humidity, but can not allow bread base surface have water droplet. Employing open hearth is got angryThe baking temperature of 210 DEG C, lower fiery 200 DEG C, baking time be about the concrete baking time of 10-15min(because of the height of baking temperature,Factors such as the kind of baking oven and form, bread size, charge weight and different, usually determine the terminal of baking with experience; Can pass throughHand touches, sees the methods such as look or several method is combined and determines its terminal).
8. cooling
After bread is baked, take out immediately edible or product while reaching 45 DEG C of left and right with naturally cooling or quenching to its temperatureMatter evaluation. If desired packaging, bread cold (bread central temperature is identical with room temperature).
9. packaging
Select suitable package material opposite collation package. Papery, polybag, carton, plastic casing packaging.
By the prepared health care bread of the present embodiment, meet soft bread in bread standard GB/T20981-2007Standard has protein utilization high, nutritious simultaneously, and organoleptic quality is good, and it has tonifying Qi nourishing blood function.
In sum, a kind of tonifying Qi blood-tonifying health-care of the present invention bread and preparation method thereof, it by adding in bread raw materialsAdd that having enriches blood and foster the spirit of nobility integration of drinking and medicinal herbs and the healthy food material of effect, as cultivated land, the root of herbaceous peony, Radix Angelicae Sinensis, Ligusticum wallichii, ginseng, rhizoma atractylodis macrocephalae,Poria cocos and honey-fried licorice root etc., and be added with the minerals and vitamins that improves bread nutrition and health care effect, as ferrous sulfate,Folic acid, Cobastab12; In order further to improve the decline that causes bread quality because adding integration of drinking and medicinal herbs and healthy food material, alsoBe added with date, longan and the dried litchi of organoleptic qualities such as can improving bread color, fragrance, taste and quality and nutrition; ForMake up and improve because adding integration of drinking and medicinal herbs and healthy food material and cause bread outward appearance, volume, internal structure, local flavor and aging etc.Organoleptic quality declines and dough processing characteristic declines, and has added Gluten, bread dough composite modifying agent and has had flavoring flavouring to doWith spices ethyl maltol, and according to integration of drinking and medicinal herbs and healthy food material heterogeneity and feature, it is ground by strandPulping or be ground into the different process processing such as powder and make it to adapt to bread processing process requirement, to improve bread quality. SeparatelyIn order to improve the utilization rate of protein in bread, in bread, add the first essential amino acid--1B outward. By more thanThe organic compatibility of raw material, and organically combine with bread processing process, make prepared tonifying Qi blood-tonifying health-care bread there is proteinThe feature that utilization rate is high, organoleptic quality good, mouthfeel is good and strengthening spleen and nourishing stomach effect is good. Tonifying Qi blood-tonifying health-care bread of the present inventionPreparation method be simple and easy to realize, there is high edibility.
Should be understood that, application of the present invention is not limited to above-mentioned giving an example, for those of ordinary skills, and canTo be improved according to the above description or to convert, all these improvement and conversion all should belong to the guarantor of claims of the present inventionProtect scope.
Claims (4)
1. a tonifying Qi blood-tonifying health-care bread, is characterized in that, meter by weight, comprising:
Strong flour or tailored flour for bread 75-95 part;
White sugar or xylitol 15-25 part;
Margarine or natural cream 4-8 part;
Egg 5-25 part;
The i.e. property sent out active dry yeast 0.75-1.5 part;
Salt 0.75-1.5 part;
Warm water 35-70 part;
Described warm water is the water of 26 DEG C-36 DEG C;
Gluten 3-12 part;
Ethyl maltol 0.005-0.007 part;
Bread dough composite modifying agent 0.3-0.8 part;
Ginseng 1.5-6 part;
Rhizoma atractylodis macrocephalae 1.5-6 part;
Poria cocos 1.5-6 part;
Radix Angelicae Sinensis 1.5-6 part;
Ligusticum wallichii 1.5-6 part;
Root of herbaceous peony 1.5-6 part;
Cultivated land 1.5-6 part;
Honey-fried licorice root 1-4 part;
Date 1.5-6 part;
Longan 1.5-6 part;
Dried litchi 1.5-6 part;
1B 0.15-0.3 part;
Ferrous sulfate 0.01-0.02 part;
Folic acid 0.0003-0.001 part;
Cobastab120.0000015-0.00001 part.
2. tonifying Qi blood-tonifying health-care bread according to claim 1, is characterized in that, meter by weight, also comprises:
Radix Astragali 1.5-6 part;
Chinese cassia tree 0.5-2 part.
3. tonifying Qi blood-tonifying health-care bread according to claim 2, is characterized in that, meter by weight, comprising:
85 parts of Strong flours;
20 parts of white granulated sugars;
5 parts of margarine;
20 parts, egg;
Send out 1.5 parts of active dry yeasts;
0.8 part of salt;
53 parts, warm water;
Described warm water is the water of 26 DEG C-36 DEG C;
9 parts of Glutens;
0.005 part of ethyl maltol;
0.5 part of bread dough composite modifying agent;
3 parts of ginsengs;
3 parts of rhizoma atractylodis macrocephalaes;
3 parts, Poria cocos;
3 parts of Radix Angelicae Sinensis;
3 parts of Ligusticum wallichiis;
3 parts of the root of herbaceous peonys;
3 parts, cultivated land;
2 parts of honey-fried licorice roots;
3 parts of the Radixs Astragali;
1 part of Chinese cassia tree;
3 parts, date;
3 parts of longan;
3 parts of dried litchis;
0.2 part of 1B;
0.015 part, ferrous sulfate;
0.0003 part, folic acid;
Cobastab120.00001 part.
4. a preparation method for tonifying Qi blood-tonifying health-care bread according to claim 3, is characterized in that, comprises following stepRapid:
(1) ginseng, rhizoma atractylodis macrocephalae, Poria cocos, Radix Angelicae Sinensis, Ligusticum wallichii, the root of herbaceous peony, honey-fried licorice root, the Radix Astragali and Chinese cassia tree are dried to 2-at 60-110 DEG CAfter 30min, be cooled to 20-45 DEG C, and be crushed to powders more than 100 orders; Add again Strong flour or tailored flour for bread,Gluten and bread dough composite modifying agent, mix the rear 30-60 of mistake mesh sieve, makes powders mixture for subsequent use;
(2) cultivated land, date, dried litchi and longan are rubbed, and heating water grinds, and to make homogeneous paste mixture for subsequent use;
(3) by white granulated sugar or xylitol and salt mixing, heating water dissolves, filters, and makes solution for standby; Egg cleans, goesShell, obtains egg liquid for subsequent use; Respectively to ferrous sulfate, folic acid, Cobastab12, heat in ethyl maltol and 1B water-solubleSeparate, make solution for standby; And to adding the warm water of 26 DEG C-36 DEG C to dissolve in the property sent out dried yeast powder and salt, place several pointsFor subsequent use after clock;
(4) all raw materials except margarine or natural cream and warm water are poured in bread dough mixing machine, added 26 on one sideDEG C of-36 DEG C appropriate warm water, stirring at low speed is to the suitable dough of soft or hard on one side, then middling speed is stirred to gluten network and forms, and finally addsMargarine or natural cream, low speed stirs evenly, and middling speed is stirred to gluten network and is fully expanded, and forms matured dough;
(5) the about 150min of condition bottom fermentation that is 70-80% by dough at 28-30 DEG C, relative humidity, enters the dough after fermentationRow turn-over or compressing tablet, get rid of carbon dioxide, then be divided into doughball, rubs circle with the hands, and centre proofs after 20-40min, makes required shapeThe bread base of shape;
(6) bread base is put into baking tray, under the condition that is 80-90% at 38-40 DEG C, relative humidity, proof approximately 1 hour, then brushEgg liquid, 190-220 DEG C of baking 10-25min, takes out coolingly, packs, and makes described tonifying Qi blood-tonifying health-care bread;
Described hot water refers to the water of 45-60 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610072167.8A CN105594801A (en) | 2016-02-02 | 2016-02-02 | Qi and blood replenishing health care bread and manufacturing method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918389A (en) * | 2016-06-07 | 2016-09-07 | 倪铫阳 | Health-care bread with anemia prevention and treatment functions |
| CN106135351A (en) * | 2016-08-12 | 2016-11-23 | 徐州工程学院 | A kind of stuffed bread of edible fungi and preparation method thereof |
| CN108991073A (en) * | 2018-08-23 | 2018-12-14 | 湖南博隽生物医药有限公司 | A kind of medical food and preparation method thereof that suitable epileptic patient is edible |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105123829A (en) * | 2015-09-14 | 2015-12-09 | 胡积松 | Process for producing bread |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105123829A (en) * | 2015-09-14 | 2015-12-09 | 胡积松 | Process for producing bread |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918389A (en) * | 2016-06-07 | 2016-09-07 | 倪铫阳 | Health-care bread with anemia prevention and treatment functions |
| CN106135351A (en) * | 2016-08-12 | 2016-11-23 | 徐州工程学院 | A kind of stuffed bread of edible fungi and preparation method thereof |
| CN108991073A (en) * | 2018-08-23 | 2018-12-14 | 湖南博隽生物医药有限公司 | A kind of medical food and preparation method thereof that suitable epileptic patient is edible |
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Application publication date: 20160525 |