CN105594805A - Multi-flavor bread and making method thereof - Google Patents
Multi-flavor bread and making method thereof Download PDFInfo
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- CN105594805A CN105594805A CN201610158800.5A CN201610158800A CN105594805A CN 105594805 A CN105594805 A CN 105594805A CN 201610158800 A CN201610158800 A CN 201610158800A CN 105594805 A CN105594805 A CN 105594805A
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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
- A21D13/04—Products made from materials other than rye or wheat flour
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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
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses multi-flavor bread and a making method thereof. The bread is made from, by weight, 100-120 parts of corn flour, 25-40 parts of oat flour, 6-14 parts of hedgehog fungi, 5-13 parts of snake gourds, 3-10 parts of water chestnuts, 3-11 parts of stachys sieboldii, 9-16 parts of yolk powder, 0.4-0.7 part of vanillin, 5-14 parts of Chinese mallows, 6-15 parts of coriander, 3-12 parts of broccoli, 5-15 parts of arrowheads, 3-13 parts of pea seedlings, 3-12 parts of flat and pointed bamboo shoots, 2.5-5 parts of plant oil, 3-6 parts of white granulated sugar, 3-5 parts of salt, 14-20 parts of water and 2-4 parts of fermentation powder. The composition of the bread comprises hedgehog fungi, snake gourds, water chestnuts, stachys sieboldii and other vegetables, and therefore the bread contains lots of nutrient elements needed by a human body, the nutrient elements can be easily absorbed by a human body, and the health level of a human body is greatly improved.
Description
Technical field
The present invention relates to food technology field, particularly a kind of multi-flavor bread and preparation method thereof.
Background technology
Bread is a kind of make and heat and the food made with five cereals (being generally wheat class) abrasive dust. With wheat flour for mainly formerMaterial, taking yeast, egg, grease, kernel etc. as auxiliary material, adding water is modulated into dough, by fermentation, integer, moulding, roastingThe bakery product that the process such as roasting, cooling processes. At present, on market the nutritional labeling of bread single, be of low nutritive value,Cannot be for human body provides a large amount of necessary nutrients, thus be more and more difficult to meet people's healthy needs.
Summary of the invention
The object of this invention is to provide a kind of multi-flavor bread and preparation method thereof, it is of high nutritive value, prepares simple.
For achieving the above object, the invention provides following technical scheme:
A kind of multi-flavor bread, it is to be made up of the raw material of following parts by weight: corn flour 100-120 part, oatmeal 25-40Part, hedgehog hydnum mushroom 6-14 part, serpent melon 5-13 part, water chestnut 3-10 part, Chinese artichoke 3-11 part, yolk powder 9-16 part, perfume (or spice)Blue plain 0.4-0.7 part, Chinese mallow 5-14 part, coriander 6-15 part, cauliflower 3-12 part, arrowhead 5-15 part, peaSeedling 3-13 part, flat sharp 3-12 part, vegetable oil 2.5-5 part, white granulated sugar 3-6 part, salt 3-5 part, water 14-20 part,Yeast powder 2-4 part.
Preferably, described bread is to be made up of the raw material of following parts by weight: 100 parts of corn flour, and 35 parts of oatmeals,8 parts, hedgehog hydnum mushroom, 11 parts of serpent melon, 5 parts of water chestnuts, 6 parts of Chinese artichokes, 12 parts of yolk powders, 0.5 part of vanillic aldehyde, Chinese mallow8 parts, 7 parts of corianders, 5 parts, cauliflower, 9 parts of arrowheads, 7 parts of pea seedlings, flat sharp 4 parts, 3.5 parts of vegetable oil, white sand5 parts of sugar, 3.6 parts of salt, 15 parts, water, 3 parts of yeast powder.
Preferably, described bread is to be made up of the raw material of following parts by weight: 120 parts of corn flour, and 30 parts of oatmeals,12 parts, hedgehog hydnum mushroom, 8 parts of serpent melon, 9 parts of water chestnuts, 9 parts of Chinese artichokes, 14 parts of yolk powders, 0.56 part of vanillic aldehyde, cold5 parts of dishes, 11 parts of corianders, 4 parts, cauliflower, 8 parts of arrowheads, 9 parts of pea seedlings, flat sharp 6 parts, 4 parts of vegetable oil are white4.5 parts of granulated sugar, 4 parts of salt, 14 parts, water, 3.4 parts of yeast powder.
The preparation method of described bread comprises the following steps:
(1) take by ratio of weight and the number of copies each raw material components;
(2) by hedgehog hydnum mushroom, serpent melon, water chestnut, Chinese artichoke, Chinese mallow, coriander, cauliflower, arrowhead, pea seedlings and flatAfter point cleans up, cut into fragment, put into pot and add suitable quantity of water, after boiling, make the A that gets the raw materials ready;
(3) by corn flour, oatmeal, yolk powder, vanillic aldehyde, vegetable oil, white granulated sugar, salt, water, yeast powder,Mix with the A that gets the raw materials ready, and kneading becomes the dough B that gets the raw materials ready;
(4) B that gets the raw materials ready is put into the incubator of the 27-32 DEG C 85-100 minute that ferments;
(5) B that gets the raw materials ready in step (4) is cut into some, puts into model compressing, then put it into baking boxIn, and the baking temperature of baking box is adjusted to 205-215 DEG C, and keeping 20-25min, bread is come out of the stove;
(6) treat that bread is cooled to 25-30 DEG C, can be packaged into bag;
(7) inspection, inspects by random samples at random to finished product bread, could put in storage after the assay was approved, dispatch from the factory.
Compared with prior art, the invention has the beneficial effects as follows:
The constituent of this bread includes the various vegetables such as hedgehog hydnum mushroom, serpent melon, water chestnut and Chinese artichoke, thereby it is rich in greatlyThe nutrient wanted of amount needed by human body, because nutrient is various, comprehensively and be conducive to be absorbed by the body, and then is conducive to urgeEnter juvenile healthy and grow, improve physique.
Detailed description of the invention
Describe technical scheme of the present invention in detail below in conjunction with embodiment, but protection domain is not so limited.
Embodiment mono-:
A kind of multi-flavor bread, it is to be made up of the raw material of following parts by weight: 100 parts of corn flour, 35 parts of oatmeals, monkey8 parts, mushroom, 11 parts of serpent melon, 5 parts of water chestnuts, 6 parts of Chinese artichokes, 12 parts of yolk powders, 0.5 part of vanillic aldehyde, Chinese mallow 8Part, 7 parts of corianders, 5 parts, cauliflower, 9 parts of arrowheads, 7 parts of pea seedlings, flat sharp 4 parts, 3.5 parts of vegetable oil, white granulated sugar5 parts, 3.6 parts of salt, 15 parts, water, 3 parts of yeast powder.
The preparation method of described bread comprises the following steps:
(1) take by ratio of weight and the number of copies each raw material components;
(2) by hedgehog hydnum mushroom, serpent melon, water chestnut, Chinese artichoke, Chinese mallow, coriander, cauliflower, arrowhead, pea seedlings and flatAfter point cleans up, cut into fragment, put into pot and add suitable quantity of water, after boiling, make the A that gets the raw materials ready;
(3) by corn flour, oatmeal, yolk powder, vanillic aldehyde, vegetable oil, white granulated sugar, salt, water, yeast powder,Mix with the A that gets the raw materials ready, and kneading becomes the dough B that gets the raw materials ready;
(4) B that gets the raw materials ready is put into the incubator of the 27-32 DEG C 85-100 minute that ferments;
(5) B that gets the raw materials ready in step (4) is cut into some, puts into model compressing, then put it into baking boxIn, and the baking temperature of baking box is adjusted to 205-215 DEG C, and keeping 20-25min, bread is come out of the stove;
(6) treat that bread is cooled to 25-30 DEG C, can be packaged into bag;
(7) inspection, inspects by random samples at random to finished product bread, could put in storage after the assay was approved, dispatch from the factory.
Embodiment bis-:
A kind of multi-flavor bread, it is to be made up of the raw material of following parts by weight: 120 parts of corn flour, 30 parts of oatmeals, monkey12 parts, mushroom, 8 parts of serpent melon, 9 parts of water chestnuts, 9 parts of Chinese artichokes, 14 parts of yolk powders, 0.56 part of vanillic aldehyde, Chinese mallow 5Part, 11 parts of corianders, 4 parts, cauliflower, 8 parts of arrowheads, 9 parts of pea seedlings, flat sharp 6 parts, 4 parts of vegetable oil, white granulated sugar4.5 parts, 4 parts of salt, 14 parts, water, 3.4 parts of yeast powder.
The preparation method of described bread is with embodiment mono-.
Embodiment tri-:
A kind of multi-flavor bread, it is to be made up of the raw material of following parts by weight: 100 parts of corn flour, 38 parts of oatmeals, monkey13 parts, mushroom, 10 parts of serpent melon, 7 parts of water chestnuts, 10 parts of Chinese artichokes, 16 parts of yolk powders, 0.55 part of vanillic aldehyde, cold9 parts of dishes, 12 parts of corianders, 8 parts, cauliflower, 8 parts of arrowheads, 8 parts of pea seedlings, flat sharp 7 parts, 4.6 parts of vegetable oil,5 parts of white granulated sugars, 3.7 parts of salt, 15 parts, water, 3.4 parts of yeast powder.
The preparation method of described bread is with embodiment mono-.
Finally explanation, above embodiment is only unrestricted in order to technical scheme of the present invention to be described, although with reference to better realityExecute example the present invention is had been described in detail, those of ordinary skill in the art should be appreciated that can be to technical side of the present inventionCase is modified or is equal to replacement, and does not depart from aim and the scope of the technical program, and it all should be encompassed in power of the present inventionIn the middle of profit claimed range.
Claims (4)
1. a multi-flavor bread, is characterized in that: it is to be made up of the raw material of following parts by weight: corn flour 100-120Part, oatmeal 25-40 part, hedgehog hydnum mushroom 6-14 part, serpent melon 5-13 part, water chestnut 3-10 part, Chinese artichoke 3-11 part,Yolk powder 9-16 part, vanillic aldehyde 0.4-0.7 part, Chinese mallow 5-14 part, coriander 6-15 part, cauliflower 3-12 part,Arrowhead 5-15 part, pea seedlings 3-13 part, flat sharp 3-12 part, vegetable oil 2.5-5 part, white granulated sugar 3-6 part, salt3-5 part, water 14-20 part, yeast powder 2-4 part.
2. a kind of multi-flavor bread according to claim 1, is characterized in that: it is former by following parts by weightMaterial is made: 100 parts of corn flour, 35 parts of oatmeals, 8 parts, hedgehog hydnum mushroom, 11 parts of serpent melon, 5 parts of water chestnuts, Chinese artichoke 6Part, 12 parts of yolk powders, 0.5 part of vanillic aldehyde, 8 parts of Chinese mallows, 7 parts of corianders, 5 parts, cauliflower, 9 parts of arrowheads,7 parts of pea seedlings, flat sharp 4 parts, 3.5 parts of vegetable oil, 5 parts of white granulated sugars, 3.6 parts of salt, 15 parts, water, yeast powder3 parts.
3. a kind of multi-flavor bread according to claim 1, is characterized in that: it is former by following parts by weightMaterial is made: 120 parts of corn flour, 30 parts of oatmeals, 12 parts, hedgehog hydnum mushroom, 8 parts of serpent melon, 9 parts of water chestnuts, Chinese artichoke 9Part, 14 parts of yolk powders, 0.56 part of vanillic aldehyde, 5 parts of Chinese mallows, 11 parts of corianders, 4 parts, cauliflower, 8 parts of arrowheads,9 parts of pea seedlings, flat sharp 6 parts, 4 parts of vegetable oil, 4.5 parts of white granulated sugars, 4 parts of salt, 14 parts, water, yeast powder 3.4Part.
4. a preparation method for bread claimed in claim 1, is characterized in that: the preparation method of this bread comprisesFollowing steps:
(1) take by ratio of weight and the number of copies each raw material components;
(2) by hedgehog hydnum mushroom, serpent melon, water chestnut, Chinese artichoke, Chinese mallow, coriander, cauliflower, arrowhead, pea seedlings and flatAfter point cleans up, cut into fragment, put into pot and add suitable quantity of water, after boiling, make the A that gets the raw materials ready;
(3) by corn flour, oatmeal, yolk powder, vanillic aldehyde, vegetable oil, white granulated sugar, salt, water, yeast powder,Mix with the A that gets the raw materials ready, and kneading becomes the dough B that gets the raw materials ready;
(4) B that gets the raw materials ready is put into the incubator of the 27-32 DEG C 85-100 minute that ferments;
(5) B that gets the raw materials ready in step (4) is cut into some, puts into model compressing, then put it into baking boxIn, and the baking temperature of baking box is adjusted to 205-215 DEG C, and keeping 20-25min, bread is come out of the stove;
(6) treat that bread is cooled to 25-30 DEG C, can be packaged into bag;
(7) inspection, inspects by random samples at random to finished product bread, could put in storage after the assay was approved, dispatch from the factory.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610158800.5A CN105594805A (en) | 2016-03-18 | 2016-03-18 | Multi-flavor bread and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610158800.5A CN105594805A (en) | 2016-03-18 | 2016-03-18 | Multi-flavor bread and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105594805A true CN105594805A (en) | 2016-05-25 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610158800.5A Pending CN105594805A (en) | 2016-03-18 | 2016-03-18 | Multi-flavor bread and making method thereof |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105076299A (en) * | 2015-08-13 | 2015-11-25 | 江苏绿科生物技术有限公司 | Multi-nutrition bread |
-
2016
- 2016-03-18 CN CN201610158800.5A patent/CN105594805A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105076299A (en) * | 2015-08-13 | 2015-11-25 | 江苏绿科生物技术有限公司 | Multi-nutrition bread |
Non-Patent Citations (1)
| Title |
|---|
| 百味来厨艺学院: "《222道意式烘焙快手食谱：面包、比萨、佛卡夏》", 31 January 2013, 中国旅游出版社 * |
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Application publication date: 20160525 |
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