CN105935069A - Alfalfa bread and processing process thereof - Google Patents
Alfalfa bread and processing process thereof Download PDFInfo
- Publication number
- CN105935069A CN105935069A CN201610460068.7A CN201610460068A CN105935069A CN 105935069 A CN105935069 A CN 105935069A CN 201610460068 A CN201610460068 A CN 201610460068A CN 105935069 A CN105935069 A CN 105935069A
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- CN
- China
- Prior art keywords
- dough
- herba medicaginis
- alfalfa
- bread
- juice
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides alfalfa bread and a processing process thereof. The alfalfa bread comprises dough and stuffing. The dough is prepared in the mode that flour, water, butter, eggs, milk, salt, yeast and alfalfa juice are subjected to stirring, loosening, partitioning and secondary loosening. The stuffing is formed by uniformly stirring cheese, alfalfa fiber, granulated sugar and salt. The mass of the alfalfa juice accounts for 15-25% of the mass of the dough. The mass of the alfalfa fiber accounts for 25-30% of the mass of the stuffing. The alfalfa juice and the alfalfa fiber obtained by juicing fresh alfalfa shoots are added into the dough and the stuffing of the bread respectively, and the bread has much cruder fiber and vitamins, is environment-friendly, natural and healthy food pursued by modern people, and has the advantages of being unique in flavor and comprehensive in nutrition, promoting appetite and having a dietary therapy function.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of Herba Medicaginis bread and processing technique thereof.
Background technology
Bread be the dough fermentation after being stirred by flour, water, butter, egg, milk, salt, yeast, bakee form.Existing bread does not have higher crude fibre, vitamin, crude protein, does not have green, effect of health and health preserving that modern pursues.
The perennial leguminous plant of Medicago, is to cultivate the most extensive, most important in the world, is also the herbage that nutritive value is the highest, is described as " king in grass ".The Herba Medicaginis thick protein (Albrecht, 1983) containing about 16-24%, abundant carbohydrate and several kinds of mineral elements and vitamin.In identical land area, it is high 2 times that Planting Medicago sativa can digest total nutrient than plantation various graminous pastures results, and digestible crude protein matter is high 2.5 times, and mineral is high 6 times；Property of alfalfa protein yield is than Semen sojae atricolor and many 1.3 times and 3.57 times respectively of millet seed protein, Herba Medicaginis total nutrient yield more than Semen sojae atricolor and millet 2.5 times and 0.15 times.Herba Medicaginis is rich in various aminoacid, polysaccharide component, carotene, antioxidative flavonoid, again rich in multivitamin C, A, B, D, E, K and the mineral of 8%.Herba Medicaginis is nutritious, is liked food by domestic animal, is also the delicious dish on dining table.Herba Medicaginis not only has the nutritional labeling of weighing apparatus complete to human body, alfalfa saponin and polysaccharide component, can strengthen the effect of Human Body Capacity as immunological adjuvant.The dietary fiber of alfalfa stem and leaf is up to 60-70%, not only has multiple dietetic therapy and medical value, and can play human body and reduce the good action of fat.
The most also the most Herba Medicaginis is not added the formula to pie in industry, if Herba Medicaginis to be added comprehensive nutrition and the health care that can realize pie to pie.
Summary of the invention
The invention provides a kind of Herba Medicaginis bread and processing technique thereof, to solve the problem that the taste of prior art existence is single, nutrition is unbalanced and does not possess health care.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of Herba Medicaginis bread, including dough and stuffing material, dough is relaxed formed by the stirring of flour, water, butter, egg, milk, salt, yeast and Herba Medicaginis juice, lax, piecemeal and secondary, stuffing material is stirred formed by cheese, Herba Medicaginis fiber, Saccharum Sinensis Roxb. and salt, and wherein Herba Medicaginis juice quality is the 15% ~ 25% of dough quality；Herba Medicaginis fiber quality is the 25% ~ 30% of stuffing material quality.
The processing technique of above-mentioned Herba Medicaginis bread, uses fresh alfalfa tender shoots to squeeze the juice, separates juice standby with fiber；Flour, water, butter, egg, milk, salt, yeast and Herba Medicaginis juice are stirred to dough and play muscle, smooth surface, dough is placed on after room temperature kind relaxes 30 minutes, dough piecemeal rubbing round, is placed on after secondary in face relaxes 30 minutes, rolls into dough with rolling pin；Meanwhile cheese, Herba Medicaginis fiber, Saccharum Sinensis Roxb. and salt are stirred and forms, in dough, spread stuffing material roll, weave into 8 fonts, 40 ~ 60 minutes are proofed in the environment of temperature 38 DEG C and humidity 78 °, toast when bread leavening is good, baking temperature is got angry 200 DEG C, reducing internal heat 190 DEG C, and baking time is 11 minutes.
Herba Medicaginis contains substantial amounts of ferrum element, can be as the accesary foods for the treatment of anemia；Herba Medicaginis contains the vitamin K of anastalsis, can be used to treat gastropathy or hemorrhoids hemostasia；Containing tricin and 7-hydroxy-11,12-(methylenedioxy)coumestan in Herba Medicaginis, there is the effect of relieving cough and asthma；Crude fibre in Herba Medicaginis, can promote intestinal peristalsis, contributes to the excretion of defecation and toxin.
Fresh alfalfa tender shoots is squeezed the juice the Herba Medicaginis juice obtained by the present invention and Herba Medicaginis fiber is added separately in dough and the stuffing material of bread, bread is made to have higher crude fibre, vitamin, there is the green natural health food that modern pursues, the advantage with unique flavor, comprehensive nutrition, appetite stimulator and Dietotherapy health.
Detailed description of the invention
A kind of Herba Medicaginis bread, including dough and stuffing material, dough is relaxed formed by the stirring of flour, water, butter, egg, milk, salt, yeast and Herba Medicaginis juice, lax, piecemeal and secondary, stuffing material is stirred formed by cheese, Herba Medicaginis fiber, Saccharum Sinensis Roxb. and salt, and wherein Herba Medicaginis juice quality is the 15% ~ 25% of dough quality；Herba Medicaginis fiber quality is the 25% ~ 30% of stuffing material quality.The processing technique of this Herba Medicaginis bread, uses fresh alfalfa tender shoots to squeeze the juice, separates juice standby with fiber；Flour, water, butter, egg, milk, salt, yeast and Herba Medicaginis juice are stirred to dough and play muscle, smooth surface, is placed on dough after room temperature kind relaxes 30 minutes, 120 grams of rubbing rounds of dough piecemeal, it is placed on after secondary in face relaxes 30 minutes, rolls into the dough of length and width 20 centimetres with rolling pin；Meanwhile cheese 500 grams, Herba Medicaginis fiber 250 grams, Korea S's Saccharum Sinensis Roxb. 120 grams, salt 5 grams are stirred and forms, in above-mentioned dough, spread 45 grams of stuffing material roll, weave into 8 fonts, 40 ~ 60 minutes are proofed in the environment of temperature 38 DEG C and humidity 78 °, toast when bread leavening is good, baking temperature is got angry 200 DEG C, reducing internal heat 190 DEG C, and baking time is 11 minutes.
Herba Medicaginis contains substantial amounts of ferrum element, can be as the accesary foods for the treatment of anemia；Herba Medicaginis contains the vitamin K of anastalsis, can be used to treat gastropathy or hemorrhoids hemostasia；Containing tricin and 7-hydroxy-11,12-(methylenedioxy)coumestan in Herba Medicaginis, there is the effect of relieving cough and asthma；Crude fibre in Herba Medicaginis, can promote intestinal peristalsis, contributes to the excretion of defecation and toxin.
Claims (2)
1. a Herba Medicaginis bread, it is characterized in that including dough and stuffing material, dough is relaxed formed by the stirring of flour, water, butter, egg, milk, salt, yeast and Herba Medicaginis juice, lax, piecemeal and secondary, stuffing material is stirred formed by cheese, Herba Medicaginis fiber, Saccharum Sinensis Roxb. and salt, and wherein Herba Medicaginis juice quality is the 15% ~ 25% of dough quality；Herba Medicaginis fiber quality is the 25% ~ 30% of stuffing material quality.
Herba Medicaginis bread the most according to claim 1, is characterized in that using fresh alfalfa tender shoots to squeeze the juice, separates juice standby with fiber；Flour, water, butter, egg, milk, salt, yeast and Herba Medicaginis juice are stirred to dough and play muscle, smooth surface, dough is placed on after room temperature kind relaxes 30 minutes, dough piecemeal rubbing round, is placed on after secondary in face relaxes 30 minutes, rolls into dough with rolling pin；Meanwhile cheese, Herba Medicaginis fiber, Saccharum Sinensis Roxb. and salt are stirred and forms, in dough, spread stuffing material roll, weave into 8 fonts, 40 ~ 60 minutes are proofed in the environment of temperature 38 DEG C and humidity 78 °, toast when bread leavening is good, baking temperature is got angry 200 DEG C, reducing internal heat 190 DEG C, and baking time is 11 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610460068.7A CN105935069A (en) | 2016-06-23 | 2016-06-23 | Alfalfa bread and processing process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610460068.7A CN105935069A (en) | 2016-06-23 | 2016-06-23 | Alfalfa bread and processing process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105935069A true CN105935069A (en) | 2016-09-14 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201610460068.7A Pending CN105935069A (en) | 2016-06-23 | 2016-06-23 | Alfalfa bread and processing process thereof |
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| CN (1) | CN105935069A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106472629A (en) * | 2016-10-13 | 2017-03-08 | 内蒙古天奇生物科技有限公司 | A kind of production method of green grass or young crops juice whole-wheat bread |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104146264A (en) * | 2014-08-28 | 2014-11-19 | 吉林大学 | Production method of nutrient food using alfalfa |
-
2016
- 2016-06-23 CN CN201610460068.7A patent/CN105935069A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104146264A (en) * | 2014-08-28 | 2014-11-19 | 吉林大学 | Production method of nutrient food using alfalfa |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106472629A (en) * | 2016-10-13 | 2017-03-08 | 内蒙古天奇生物科技有限公司 | A kind of production method of green grass or young crops juice whole-wheat bread |
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| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160914 |