CN105961508A - Highland barley bread for vigor strengthening and digestion improvement and preparation method for same - Google Patents
Highland barley bread for vigor strengthening and digestion improvement and preparation method for same Download PDFInfo
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- CN105961508A CN105961508A CN201610088576.7A CN201610088576A CN105961508A CN 105961508 A CN105961508 A CN 105961508A CN 201610088576 A CN201610088576 A CN 201610088576A CN 105961508 A CN105961508 A CN 105961508A
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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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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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
- A21D2/14—Organic oxygen compounds
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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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
- A21D2/34—Animal 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
- A21D2/36—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
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
-
- 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
- A21D2/368—Fermentation by-products, e.g. grapes, hops
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses highland barley bread for vigor strengthening and digestion improvement. The bread is made of ingredients including 600-900 parts by weight of high gluten flour, 40-60 parts by weight of highland barleys, 20-30 parts by weight of Gorgon euryale seeds, 20-30 parts by weight of Chinese yams, 8-12 parts by weight of Amaranthus caudatus leaves, 10-15 parts by weight of tremella, 30-45 parts by weight of elaeagnus pungens, 6-9 parts by weight of poria cocos, 6-9 parts by weight of endothelium corneum gigeriae galli, 20-30 parts by weight of flaxseeds, 6-9 parts by weight of mushroom umbrellas, 40-60 parts by weight of trehalose, 30-45 parts by weight of coconut oil, 18-27 parts by weight of vital wheat gluten, 6-9 parts by weight of active dry yeast and appropriate parts by weight of sweet fermented-rice juice. The prepared bread is characterized by a golden crust, an even shape, a uniform color, a plump volume, a thick smell, a floppy taste and a fine and smooth texture. By addition of the multiple ingredients with a vigor strengthening effect, the bread has higher nutrition and health care values and is suitable for secure eating of various types of people.
Description
Technical field
The present invention relates to health care bread technical field, particularly relate to a kind of strong essence Semen avenae nudae benefit and disappear bread and preparation method thereof.
Background technology
What modern study showed Endothelium Corneum Gigeriae Galli is mainly composed of protein, there is the effects such as aid digestion, the treating stranguria fossil of strengthening the spleen and nourishing the stomach, evident in efficacy to inappetence, dyspepsia, dyspepsia stagnation, abdominal distention regurgitation etc., the effective ingredient of Poria is pachyman, have antitumor, effect, Endothelium Corneum Gigeriae Galli and Poria are cheap and easy to get, curative effect is conclusive to strengthen immunity, antiviral, Sal Nitri etc., are widely used in the Chinese medicine side of entering, but deep processed product is few, and the degree of processing and utilization is low；Endothelium Corneum Gigeriae Galli and Poria deep processing are extracted effective ingredient by the present invention, provide a kind of beneficial digestion of bread with nutritional health function with this.
Summary of the invention
The present invention is to make up the deficiencies in the prior art, it is provided that a kind of strong essence Semen avenae nudae benefit disappears bread and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of strong essence Semen avenae nudae benefit disappears bread, is made up of the raw material of following weight parts:
Gluten flour 600-900, Semen avenae nudae 40-60, Semen Euryales 20-30, Rhizoma Dioscoreae 20-30, snow cherry cotyledon 8-12, Tremella 10-15, Fructus Elaeagni 30-45, Poria 6-9, Endothelium Corneum Gigeriae Galli 6-9, Semen Lini 20-30, Lentinus Edodes umbrella 6-9, trehalose 40-60, Oleum Cocois 30-45, gluten meal 18-27, active dry yeast 6-9, fermented glutinous rice juice are appropriate.
A kind of described strong essence Semen avenae nudae benefit disappears bread preparation method, comprises the following steps:
(1) Semen avenae nudae, Semen Euryales warm water soaking are drained after 6-7 hour, superfine grinding after extruding puffing, obtain puffing powder；Fresh Rhizoma Dioscoreae peeling, destemming clean, the Fructus Elaeagni of snow cherry cotyledon and Tremella are cleaned, adds 4-5 times of water mixing making beating, microwave disinfection, add pan feeding weight 0.1-0.2% maceraring enzyme, enzymolysis 1-2 hour at 40-50 DEG C after cooling, filter after enzyme denaturing, filtrate lyophilization, obtains nutritive powder；
(2) Poria powder being broken to 40-60 mesh, mix homogeneously with 45-50 times of distilled water, by ultrasonic extraction 20-30 minute at 60-70 DEG C, cooled and filtered, filtrate is spray-dried, obtains pachyman；
(3) health product Endothelium Corneum Gigeriae Galli is mixed in feeding drum-type frying machine with 38-42 times of sand, cooling is taken out after the parch 100-120 second under parch temperature 210-215 DEG C, speed 45-50r/min that stir-fries, sift out Endothelium Corneum Gigeriae Galli, it is crushed to 60-80 mesh, pour 20-24 times of distilled water into, reflux, extract, 2-2.5 hour at temperature 80-85 DEG C, cooled and filtered, filtrate lyophilization, obtains Endothelium Corneum Gigeriae Galli albumen；
(4) Semen Lini is sent in pot, little fire constantly stir-fries the cooling that takes the dish out of the pot after deepening to aromatic flavor, color and luster, is separated by umbrella handle after fresh mushroom ion, and Lentinus Edodes umbrella is oven drying at low temperature at 50-60 DEG C, mix homogeneously after being respectively fed to Semen Lini in the broken machine of nanometer superfine powder pulverize, obtain superfine powder；
(5) above-mentioned puffing powder, nutritive powder, pachyman, Endothelium Corneum Gigeriae Galli albumen, superfine powder are mixed with gluten flour, trehalose, gluten meal, active dry yeast, add 20-30mg/kg glucoseoxidase and 50-60mg/kg lipase, pour the wine juice after the 36 hours fermented glutinous rice that ferments filters into, it is sufficiently stirred for modulating gluten in dough to reach to add Oleum Cocois and appropriate Sal during 90-95%, it is stirred for uniform thin film can be pulled into, obtains smooth dough；
(6) by above-mentioned dough left at room temperature 20-25 minute, 30-40 minute is proofed in temperature 28-32 DEG C, relative humidity 80-85% proofing box, it is evenly divided into little group, rub into smooth, spherical, quick-freezing 10-12 hour at-20 ± 2 DEG C, proofs 100-120 minute in temperature 34-38 DEG C, relative humidity 80-85% proofing box；
(7) the little dough proofed by above-mentioned secondary takes out, it is placed in the baking tray of brush last layer vegetable oil, dough gap 1-3cm, oven temperature is set as get angry 200-220 DEG C, reducing internal heat 170-190 DEG C, when putting into baking tray after reducing internal heat temperature stabilization on baking box, toast 12-15 minute, take out the cooling of bread room temperature, obtain finished product.
Compared with prior art, the invention have the advantage that
After present invention machinery parch Endothelium Corneum Gigeriae Galli, uniform color, quality be crisp, foaming is heaved uniformly, parching to brown carbonization ratio is extremely low, content of soluble protein significantly improves, protein in Endothelium Corneum Gigeriae Galli is effectively extracted by hot water return extraction process, going out the content of pachyman by ultrasonic extraction in the hot water more than extract at room temperature, both can promote human body rapid digestion food；Trehalose has degeneration-resistant preservation, it is possible to prevent age of starch and protein denaturation, the natural structure of effective protected protein matter molecule, makes bread flavor and quality keep constant；Replace butter both to increase bread flavor and formed full porous quality with Oleum Cocois, there is no again its shortcoming；Egg is replaced to avoid cholesterol level in bread to increase with Semen Lini；Acrylamide is at high temperature unstable so using high temperature, short time baking to reduce acrylamide content in bread；Leaching juice with fermented glutinous rice replaces water can be obviously improved bread, has delayed bacteria breed in bread thus has extended the shelf life；Adding Lentinus Edodes umbrella powder and increase dough gas production, in Lentinus Edodes, dietary fiber can form stable network structure, makes gluten hold gas increase, useful bread leavening with bake during the holding of CO2 gas；Add glucoseoxidase and lipase Synergistic, lipase can increase muscle and brighten, stability when increasing dough excessive fermentation, and glucoseoxidase can make sulfydryl in mucedin be oxidized to disulfide bond, strengthen networked dough structure, improve dough stability and crumpling resistance；Finished product bread epidermis is golden yellow, profile expansion, uniform color, volume are full, aromatic flavor, mouthfeel are soft, exquisite quality is uniform, adds the multiple raw material with strong energy effect and makes bread healthy nutritive value higher, is suitable for all kinds of personages relieved edible.
Detailed description of the invention
A kind of strong essence Semen avenae nudae benefit disappears bread, is made up of the raw material of following weight (jin):
Gluten flour 600, Semen avenae nudae 40, Semen Euryales 20, Rhizoma Dioscoreae 20, snow cherry cotyledon 8, Tremella 10, Fructus Elaeagni 30, Poria 6, Endothelium Corneum Gigeriae Galli 6, Semen Lini 20, Lentinus Edodes umbrella 6, trehalose 40, Oleum Cocois 30, gluten meal 18, active dry yeast 6, fermented glutinous rice juice are appropriate.
A kind of described strong essence Semen avenae nudae benefit disappears bread preparation method, comprises the following steps:
(1) Semen avenae nudae, Semen Euryales warm water soaking are drained after 6 hours, superfine grinding after extruding puffing, obtain puffing powder；Fresh Rhizoma Dioscoreae peeling, destemming clean, the Fructus Elaeagni of snow cherry cotyledon and Tremella are cleaned, adds 4 times of water mixing making beating, microwave disinfection, add pan feeding after cooling and weigh 0.1% maceraring enzyme, enzymolysis 1 hour at 40 DEG C, filter after enzyme denaturing, filtrate lyophilization, obtain nutritive powder；
(2) Poria powder being broken to 40 mesh, mix homogeneously with 45 times of distilled water, use ultrasonic extraction 20 minutes at 60 DEG C, cooled and filtered, filtrate is spray-dried, obtains pachyman；
(3) health product Endothelium Corneum Gigeriae Galli and 38 times of sand mixing are sent in drum-type frying machine, under parch temperature 210 DEG C, speed 45r/min that stir-fries, parch took out cooling after 100 seconds, sift out Endothelium Corneum Gigeriae Galli, it is crushed to 60 mesh, pour 20 times of distilled water into, reflux, extract, 2 hours, cooled and filtered at temperature 80 DEG C, filtrate lyophilization, obtains Endothelium Corneum Gigeriae Galli albumen；
(4) Semen Lini is sent in pot, little fire constantly stir-fries the cooling that takes the dish out of the pot after deepening to aromatic flavor, color and luster, is separated by umbrella handle after fresh mushroom ion, and Lentinus Edodes umbrella is oven drying at low temperature at 50 DEG C, mix homogeneously after being respectively fed to Semen Lini in the broken machine of nanometer superfine powder pulverize, obtain superfine powder；
(5) above-mentioned puffing powder, nutritive powder, pachyman, Endothelium Corneum Gigeriae Galli albumen, superfine powder are mixed with gluten flour, trehalose, gluten meal, active dry yeast, add 20mg/kg glucoseoxidase and 50mg/kg lipase, pour the wine juice after the 36 hours fermented glutinous rice that ferments filters into, it is sufficiently stirred for modulating gluten in dough to reach to add Oleum Cocois and appropriate Sal when 90%, it is stirred for uniform thin film can be pulled into, obtains smooth dough；
(6) by above-mentioned dough left at room temperature 20 minutes, temperature 28 DEG C, relative humidity 80% proofing box proof 30 minutes, is evenly divided into little group, rubs into smooth, spherical, quick-freezing 10 hours at-20 DEG C, proof 100 minutes in temperature 34 DEG C, relative humidity 80% proofing box；
(7) the little dough proofed by above-mentioned secondary takes out, and is placed in the baking tray of brush last layer vegetable oil, dough gap 1cm, oven temperature is set as get angry 200 DEG C, reducing internal heat 170 DEG C, when putting into baking tray after reducing internal heat temperature stabilization on baking box, toasts 12 minutes, take out the cooling of bread room temperature, obtain finished product.
Claims (2)
1. one kind strong essence Semen avenae nudae benefit disappears bread, it is characterised in that be made up of the raw material of following weight parts:
Gluten flour 600-900, Semen avenae nudae 40-60, Semen Euryales 20-30, Rhizoma Dioscoreae 20-30, snow cherry cotyledon 8-12, Tremella 10-15, Fructus Elaeagni 30-45, Poria 6-9, Endothelium Corneum Gigeriae Galli 6-9, Semen Lini 20-30, Lentinus Edodes umbrella 6-9, trehalose 40-60, Oleum Cocois 30-45, gluten meal 18-27, active dry yeast 6-9, fermented glutinous rice juice are appropriate.
2. an essence Semen avenae nudae benefit as claimed in claim 1 strong disappears bread preparation method, it is characterised in that comprise the following steps:
(1) Semen avenae nudae, Semen Euryales warm water soaking are drained after 6-7 hour, superfine grinding after extruding puffing, obtain puffing powder；Fresh Rhizoma Dioscoreae peeling, destemming clean, the Fructus Elaeagni of snow cherry cotyledon and Tremella are cleaned, adds 4-5 times of water mixing making beating, microwave disinfection, add pan feeding weight 0.1-0.2% maceraring enzyme, enzymolysis 1-2 hour at 40-50 DEG C after cooling, filter after enzyme denaturing, filtrate lyophilization, obtains nutritive powder；
(2) Poria powder being broken to 40-60 mesh, mix homogeneously with 45-50 times of distilled water, by ultrasonic extraction 20-30 minute at 60-70 DEG C, cooled and filtered, filtrate is spray-dried, obtains pachyman；
(3) health product Endothelium Corneum Gigeriae Galli is mixed in feeding drum-type frying machine with 38-42 times of sand, cooling is taken out after the parch 100-120 second under parch temperature 210-215 DEG C, speed 45-50r/min that stir-fries, sift out Endothelium Corneum Gigeriae Galli, it is crushed to 60-80 mesh, pour 20-24 times of distilled water into, reflux, extract, 2-2.5 hour at temperature 80-85 DEG C, cooled and filtered, filtrate lyophilization, obtains Endothelium Corneum Gigeriae Galli albumen；
(4) Semen Lini is sent in pot, little fire constantly stir-fries the cooling that takes the dish out of the pot after deepening to aromatic flavor, color and luster, is separated by umbrella handle after fresh mushroom ion, and Lentinus Edodes umbrella is oven drying at low temperature at 50-60 DEG C, mix homogeneously after being respectively fed to Semen Lini in the broken machine of nanometer superfine powder pulverize, obtain superfine powder；
(5) above-mentioned puffing powder, nutritive powder, pachyman, Endothelium Corneum Gigeriae Galli albumen, superfine powder are mixed with gluten flour, trehalose, gluten meal, active dry yeast, add 20-30mg/kg glucoseoxidase and 50-60mg/kg lipase, pour the wine juice after the 36 hours fermented glutinous rice that ferments filters into, it is sufficiently stirred for modulating gluten in dough to reach to add Oleum Cocois and appropriate Sal during 90-95%, it is stirred for uniform thin film can be pulled into, obtains smooth dough；
(6) by above-mentioned dough left at room temperature 20-25 minute, 30-40 minute is proofed in temperature 28-32 DEG C, relative humidity 80-85% proofing box, it is evenly divided into little group, rub into smooth, spherical, quick-freezing 10-12 hour at-20 ± 2 DEG C, proofs 100-120 minute in temperature 34-38 DEG C, relative humidity 80-85% proofing box；
(7) the little dough proofed by above-mentioned secondary takes out, it is placed in the baking tray of brush last layer vegetable oil, dough gap 1-3cm, oven temperature is set as get angry 200-220 DEG C, reducing internal heat 170-190 DEG C, when putting into baking tray after reducing internal heat temperature stabilization on baking box, toast 12-15 minute, take out the cooling of bread room temperature, obtain finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610088576.7A CN105961508A (en) | 2016-02-17 | 2016-02-17 | Highland barley bread for vigor strengthening and digestion improvement and preparation method for same |
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| CN201610088576.7A CN105961508A (en) | 2016-02-17 | 2016-02-17 | Highland barley bread for vigor strengthening and digestion improvement and preparation method for same |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108887331A (en) * | 2018-08-30 | 2018-11-27 | 湖南省南门南北特食品有限公司 | A kind of coarse food grain method cake and preparation method thereof |
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| CN108887331A (en) * | 2018-08-30 | 2018-11-27 | 湖南省南门南北特食品有限公司 | A kind of coarse food grain method cake and preparation method thereof |
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