CN106070449A - A kind of Fructus Momordicae bread and preparation method thereof - Google Patents
A kind of Fructus Momordicae bread and preparation method thereof Download PDFInfo
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- CN106070449A CN106070449A CN201610770139.3A CN201610770139A CN106070449A CN 106070449 A CN106070449 A CN 106070449A CN 201610770139 A CN201610770139 A CN 201610770139A CN 106070449 A CN106070449 A CN 106070449A
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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
- A21D2/36—Vegetable material
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Abstract
Open a kind of Fructus Momordicae bread of the present invention and preparation method thereof, belongs to food technology field.This Fructus Momordicae bread is made up of the raw material of following weight portion: mangosteen powder 80～150 parts, gluten flour 400～500 parts, Self-raising flour 50～100 parts, white sugar 20～40 parts, milk powder 20～50 parts, egg 10～25 parts, Sal 10～25 parts, butter 20～50 parts, bread improver 2～8 parts, yeast 20～30 parts, water 700～850 parts.Mangosteen powder by after squeezing the sweet glycoside of process for producing produce marc make, present invention achieves turn waste into wealth, the purpose of resource reclaim.The Fructus Momordicae bread prepared is nutritious, low-yield, mouthfeel loose, high resilience, has satiety, can delay to digest and assimilate, and has the health-care effecies such as pre-preventing obesity gentle solution constipation, is a kind of the most healthy Fructus Momordicae leisure food being worthy to be popularized.
Description
Technical field
The present invention relates to food technology field, specifically a kind of Fructus Momordicae bread and preparation method thereof.
Background technology
Fructus Momordicae, is commonly called as " angle fruit ", is the perennial liana of Cucurbitaceae.Its leaf is heart-shaped, and dioecism is opened summer
Flower, seed in autumn.The traditional Chinese medical science, with its fruit medicine, containing medicinal ingredients such as mogroside, several amino acids and vitamin, cures mainly
Lung-heat phlegm-fire cough, pharyngolaryngitis, tonsillitis, acute gastritis, constipation etc..It is the most special that growing environment is required by Fructus Momordicae, only
Have and could grow in Guangxi China the north, be one of famous special product in hazard prevention " Guilin three essentials-essence ".Yongfu county, Guangxi, Rong'an
County, Lingui County are the three big places of production of Fructus Momordicae, and yield accounts for the whole world 90%.At present, Fructus Momordicae produces after the squeezing sweet glycoside of process for producing
Raw marc then few people research and utilization, abandon usually used as garbage or when fuel is burnt, cause the waste of resource.
On the other hand, Fructus Momordicae marc is possibly together with abundant nutritional labeling, therefore, how to be recycled by Fructus Momordicae marc, develops
New processing based food, is a direction being worth conducting a research.
Summary of the invention
The technical problem to be solved is to provide a kind of Fructus Momordicae bread and preparation method thereof, can effectively utilize sieve
The food kind that the marc that Chinese fruit produces after producing sweet glycoside makes new advances for exploitation, it is achieved turn waste into wealth.
In order to solve above-mentioned technical problem, the present invention by the following technical solutions:
A kind of Fructus Momordicae bread, is made up of the raw material of following weight portion: mangosteen powder 80～150 parts, gluten flour 400～
500 parts, Self-raising flour 50～100 parts, white sugar 20～40 parts, milk powder 20～50 parts, egg 10～25 parts, Sal 10～25
Part, butter 20～50 parts, bread improver 2～8 parts, yeast 20～30 parts, water 700～850 parts.
Preferred weight part of described raw material is: mangosteen powder 100～130 parts, gluten flour 430～470 parts, Self-raising flour
60～90 parts, white sugar 25～35 parts, milk powder 30～40 parts, egg 18～22 parts, Sal 14～20 parts, butter 30～40 parts,
Bread improver 4～6 parts, yeast 24～28 parts, water 750～800 parts.
Optimum weight part of described raw material is: mangosteen powder 120 parts, gluten flour 450 parts, Self-raising flour 78 parts, white sand
Sugar 31 parts, milk powder 35 parts, 20 parts of egg, Sal 16 parts, 35 parts of butter, bread improver 5 parts, 26 parts of yeast, 780 parts of water.
The present invention also provides for the preparation method of above-mentioned Fructus Momordicae bread, and the method comprises the following steps:
1) the rinsing liquid immersion 10～30min of 5～20 times (V/W) of the Fructus Momordicae marc after preparing sweet glycoside will be used for, so
Post rinse 10～20min, soaks and rinse temperature is 20～40 DEG C；Marc after rinsing centrifugal removing rinsing liquid, then vacuum
Under the conditions of heat drying to moisture 1%～6%, dried object is crushed to 40～80 mesh, then is broken to particle diameter through low-temperature submicron powder
It is 10～25 microns, obtains mangosteen powder；
2) add the water of 2/3～3/4 weight at mangosteen powder, after mix homogeneously, heating is boiled to mixture formation gel knot
Structure, is cooled to room temperature, obtains arhat pulp；
3) by the white sugar of 1/2～2/3 weight, yeast and remaining water mix homogeneously, yeast is activated, obtains
Yeast activated liquid；
4) white sugar, gluten flour, Self-raising flour, milk powder, egg, Sal, butter, bread improver will be remained, and system
The arhat pulp and the yeast activated liquid that obtain are poured in dough mixing machine, first 50～80r/min stirring 1min～5min, then 80～120r/
Min stirs 5min～10min, takes out and stands 10～30min, obtains Fructus Momordicae dough；
5) by Fructus Momordicae dough stripping and slicing, shaping, then fermenting, fermentation temperature is 36 DEG C～38 DEG C, fermentation time
35min～40min, toasts after fermentation, first get angry 160 DEG C～170 DEG C, toast under the conditions of reducing internal heat 130 DEG C～150 DEG C
45min～50min is 215 DEG C～225 DEG C then at getting angry, toast 5min～10min under the conditions of reducing internal heat 220 DEG C～230 DEG C, cold
The most i.e. obtain Fructus Momordicae bread.
Further, step 1) in, described rinsing liquid is Vc, citric acid concentration be respectively 0.1～0.3wt%, 0.3～
The Vc of 0.5wt%, citric acid mixed solution.
Further, step 1) in, described dry time vacuum be 0.065～0.085Mpa.
The invention have the benefit that
The present invention is by the way of recycling Fructus Momordicae marc and making Fructus Momordicae bread, it is achieved turn waste into wealth, resource
The purpose reclaimed.Obtained Fructus Momordicae bread is nutritious, low-yield, mouthfeel loose, high resilience, has satiety, can
Delay to digest and assimilate, have the health-care effecies such as pre-preventing obesity gentle solution constipation, be a kind of Fructus Momordicae being beneficial to health being worthy to be popularized
Leisure food.
Detailed description of the invention
It is further described with embodiment below, but the present invention is not limited to these embodiments.
Embodiment 1
Fructus Momordicae bread, is made up of the raw material of following weight portion: mangosteen powder 120 parts, gluten flour 450 parts, low muscle face
78 parts of powder, white sugar 31 parts, milk powder 35 parts, 20 parts of egg, Sal 16 parts, 35 parts of butter, bread improver 5 parts, 26 parts of yeast,
780 parts of water.
The preparation method of Fructus Momordicae bread, comprises the following steps: 1) will be used for the Fructus Momordicae marc after preparing sweet glycoside with 15
The rinsing liquid of (V/W) soaks 20min again, then rinses 15min, soaks and rinse temperature is 30 DEG C；Marc after rinsing is centrifuged
Removing rinsing liquid, then heated under vacuum is dried to moisture 5%, and dried object is crushed to 60 mesh, then through low temperature ultra micro
Being crushed to particle diameter is 20 microns, obtains mangosteen powder；2) add the water of 3/4 weight at mangosteen powder, after mix homogeneously, heating is boiled
Form gel structure to mixture, be cooled to room temperature, obtain arhat pulp；3) by white sugar, yeast and the remainder of 1/2 weight
Water mix homogeneously, yeast is activated, obtains yeast activated liquid；4) will residue white sugar, gluten flour, Self-raising flour,
Milk powder, egg, Sal, butter, bread improver, and the arhat pulp and the yeast activated liquid that prepare pour in dough mixing machine, first
60r/min stirs 3min, then 100r/min stirs 8min, takes out and stands 20min, obtains Fructus Momordicae dough；5) by Fructus Momordicae face
Group stripping and slicing, shaping, then ferment, and fermentation temperature is 37 DEG C, and fermentation time 38min toasts after fermentation, is first getting angry
165 DEG C, toast 48min under the conditions of reducing internal heat 140 DEG C, be 220 DEG C then at getting angry, toast 8min, after cooling under the conditions of reducing internal heat 225 DEG C
Obtain Fructus Momordicae bread.Step 1) in, rinsing liquid is Vc, citric acid concentration is respectively the Vc of 0.2wt%, 0.4wt%, citric acid
Mixed solution, vacuum when being dried is 0.08Mpa.
Embodiment 2
Fructus Momordicae bread, is made up of the raw material of following weight portion: mangosteen powder 100 parts, gluten flour 470 parts, low muscle face
60 parts of powder, white sugar 35 parts, milk powder 30 parts, 22 parts of egg, Sal 14 parts, 40 parts of butter, bread improver 4 parts, 28 parts of yeast,
750 parts of water.
The preparation method of Fructus Momordicae bread, comprises the following steps: 1) will be used for the Fructus Momordicae marc after preparing sweet glycoside with 5 times
(V/W) rinsing liquid soaks 20min, then rinses 20min, soaks and rinse temperature is 20 DEG C；Marc after rinsing is centrifugal de-
Except rinsing liquid, then heated under vacuum is dried to moisture 5%, and dried object is crushed to 80 mesh, then through low-temperature submicron powder
Being broken to particle diameter is 25 microns, obtains mangosteen powder；2) add the water of 2/3 weight at mangosteen powder, after mix homogeneously, heating boil to
Mixture forms gel structure, is cooled to room temperature, obtains arhat pulp；3) by the white sugar of 2/3 weight, yeast and remaining
Water mix homogeneously, activates yeast, obtains yeast activated liquid；4) will residue white sugar, gluten flour, Self-raising flour, milk
Powder, egg, Sal, butter, bread improver, and the arhat pulp and the yeast activated liquid that prepare pour in dough mixing machine, first 80r/
Min stirs 1min, then 90r/min stirs 10min, takes out and stands 10min, obtains Fructus Momordicae dough；5) Fructus Momordicae dough is cut
Block, shaping, then ferment, and fermentation temperature is 37 DEG C, and fermentation time 40min toasts after fermentation, is first getting angry 160
DEG C, toast 50min under the conditions of reducing internal heat 140 DEG C, be 215 DEG C then at getting angry, toast 10min, after cooling i.e. under the conditions of reducing internal heat 225 DEG C
Obtain Fructus Momordicae bread.Step 1) in, rinsing liquid is Vc, citric acid concentration is respectively the Vc of 0.1wt%, 0.4wt%, citric acid mixes
Closing solution, vacuum when being dried is 0.085Mpa.
Embodiment 3
Fructus Momordicae bread, is made up of the raw material of following weight portion: mangosteen powder 130 parts, gluten flour 430 parts, low muscle face
90 parts of powder, white sugar 25 parts, milk powder 40 parts, 18 parts of egg, Sal 20 parts, 30 parts of butter, bread improver 6 parts, 24 parts of yeast,
800 parts of water.
The preparation method of Fructus Momordicae bread, comprises the following steps: 1) will be used for the Fructus Momordicae marc after preparing sweet glycoside with 10
The rinsing liquid of (V/W) soaks 30min again, then rinses 10min, soaks and rinse temperature is 30 DEG C；Marc after rinsing is centrifuged
Removing rinsing liquid, then heated under vacuum is dried to moisture 6%, and dried object is crushed to 40 mesh, then through low temperature ultra micro
Being crushed to particle diameter is 10 microns, obtains mangosteen powder；2) add the water of 3/4 weight at mangosteen powder, after mix homogeneously, heating is boiled
Form gel structure to mixture, be cooled to room temperature, obtain arhat pulp；3) by white sugar, yeast and the remainder of 1/2 weight
Water mix homogeneously, yeast is activated, obtains yeast activated liquid；4) will residue white sugar, gluten flour, Self-raising flour,
Milk powder, egg, Sal, butter, bread improver, and the arhat pulp and the yeast activated liquid that prepare pour in dough mixing machine, first
80r/min stirs 4min, then 120r/min stirs 5min, takes out and stands 20min, obtains Fructus Momordicae dough；5) by Fructus Momordicae face
Group stripping and slicing, shaping, then ferment, and fermentation temperature is 38 DEG C, and fermentation time 35min toasts after fermentation, is first getting angry
165 DEG C, toast 45min under the conditions of reducing internal heat 150 DEG C, be 220 DEG C then at getting angry, toast 5min, after cooling under the conditions of reducing internal heat 230 DEG C
Obtain Fructus Momordicae bread.Step 1) in, rinsing liquid is Vc, citric acid concentration is respectively the Vc of 0.2wt%, 0.5wt%, citric acid
Mixed solution, vacuum when being dried is 0.065Mpa.
Embodiment 4
Fructus Momordicae bread, is made up of the raw material of following weight portion: mangosteen powder 150 parts, gluten flour 400 parts, low muscle face
100 parts of powder, white sugar 20 parts, milk powder 50 parts, 10 parts of egg, Sal 25 parts, 20 parts of butter, bread improver 8 parts, yeast 20
Part, 850 parts of water.
The preparation method of Fructus Momordicae bread, comprises the following steps: 1) will be used for the Fructus Momordicae marc after preparing sweet glycoside with 20
The rinsing liquid of (V/W) soaks 10min again, then rinses 15min, soaks and rinse temperature is 40 DEG C；Marc after rinsing is centrifuged
Removing rinsing liquid, then heated under vacuum is dried to moisture 1%, and dried object is crushed to 60 mesh, then through low temperature ultra micro
Being crushed to particle diameter is 25 microns, obtains mangosteen powder；2) add the water of 2/3 weight at mangosteen powder, after mix homogeneously, heating is boiled
Form gel structure to mixture, be cooled to room temperature, obtain arhat pulp；3) by white sugar, yeast and the remainder of 1/2 weight
Water mix homogeneously, yeast is activated, obtains yeast activated liquid；4) will residue white sugar, gluten flour, Self-raising flour,
Milk powder, egg, Sal, butter, bread improver, and the arhat pulp and the yeast activated liquid that prepare pour in dough mixing machine, first
80r/min stirs 1min, then 100r/min stirs 10min, takes out and stands 10min, obtains Fructus Momordicae dough；5) by Fructus Momordicae face
Group stripping and slicing, shaping, then ferment, and fermentation temperature is 37 DEG C, and fermentation time 40min toasts after fermentation, is first getting angry
160 DEG C, toast 50min under the conditions of reducing internal heat 140 DEG C, be 215 DEG C then at getting angry, toast 10min, cooling under the conditions of reducing internal heat 225 DEG C
After i.e. obtain Fructus Momordicae bread.Step 1) in, rinsing liquid is Vc, citric acid concentration is respectively the Vc of 0.1wt%, 0.4wt%, Fructus Citri Limoniae
Acid mixed solution, vacuum when being dried is 0.085Mpa.
Embodiment 5
Fructus Momordicae bread, is made up of the raw material of following weight portion: mangosteen powder 80 parts, gluten flour 500 parts, Self-raising flour
50 parts, white sugar 40 parts, milk powder 20 parts, 25 parts of egg, Sal 10 parts, 50 parts of butter, bread improver 2 parts, 30 parts of yeast, water
700 parts.
The preparation method of Fructus Momordicae bread, comprises the following steps: 1) will be used for the Fructus Momordicae marc after preparing sweet glycoside with 15
The rinsing liquid of (V/W) soaks 20min again, then rinses 15min, soaks and rinse temperature is 30 DEG C；Marc after rinsing is centrifuged
Removing rinsing liquid, then heated under vacuum is dried to moisture 5%, and dried object is crushed to 60 mesh, then through low temperature ultra micro
Being crushed to particle diameter is 20 microns, obtains mangosteen powder；2) add the water of 3/4 weight at mangosteen powder, after mix homogeneously, heating is boiled
Form gel structure to mixture, be cooled to room temperature, obtain arhat pulp；3) by white sugar, yeast and the remainder of 1/2 weight
Water mix homogeneously, yeast is activated, obtains yeast activated liquid；4) will residue white sugar, gluten flour, Self-raising flour,
Milk powder, egg, Sal, butter, bread improver, and the arhat pulp and the yeast activated liquid that prepare pour in dough mixing machine, first
60r/min stirs 3min, then 100r/min stirs 8min, takes out and stands 20min, obtains Fructus Momordicae dough；5) by Fructus Momordicae face
Group stripping and slicing, shaping, then ferment, and fermentation temperature is 37 DEG C, and fermentation time 38min toasts after fermentation, is first getting angry
165 DEG C, toast 48min under the conditions of reducing internal heat 140 DEG C, be 220 DEG C then at getting angry, toast 8min, after cooling under the conditions of reducing internal heat 225 DEG C
Obtain Fructus Momordicae bread.Step 1) in, rinsing liquid is Vc, citric acid concentration is respectively the Vc of 0.2wt%, 0.4wt%, citric acid
Mixed solution, vacuum when being dried is 0.08Mpa.
Claims (6)
1. a Fructus Momordicae bread, it is characterised in that be made up of the raw material of following weight portion: mangosteen powder 80～150 parts, high muscle
Flour 400～500 parts, Self-raising flour 50～100 parts, white sugar 20～40 parts, milk powder 20～50 parts, egg 10～25 parts, food
Salt 10～25 parts, butter 20～50 parts, bread improver 2～8 parts, yeast 20～30 parts, water 700～850 parts.
Fructus Momordicae bread the most according to claim 1, it is characterised in that the weight portion of described raw material is: mangosteen powder 100
～130 parts, gluten flour 430～470 parts, Self-raising flour 60～90 parts, white sugar 25～35 parts, milk powder 30～40 parts, egg
18～22 parts, Sal 14～20 parts, butter 30～40 parts, bread improver 4～6 parts, yeast 24～28 parts, water 750～800
Part.
Fructus Momordicae bread the most according to claim 1, it is characterised in that the weight portion of described raw material is: mangosteen powder 120
Part, gluten flour 450 parts, Self-raising flour 78 parts, white sugar 31 parts, milk powder 35 parts, 20 parts of egg, Sal 16 parts, 35 parts of butter,
Bread improver 5 parts, 26 parts of yeast, 780 parts of water.
4. the preparation method of the Fructus Momordicae bread according to any one of claims 1 to 3, it is characterised in that comprise the following steps:
1) soak 10～30min by being used for the rinsing liquid of 5～20 times (V/W) of the Fructus Momordicae marc after preparing sweet glycoside, then float
Wash 10～20min, soak and rinse temperature is 20～40 DEG C；Marc after rinsing centrifugal removing rinsing liquid, then vacuum condition
Lower heat drying is to moisture 1%～6%, and dried object is crushed to 40～80 mesh, then to be broken to particle diameter through low-temperature submicron powder be 10
～25 microns, obtain mangosteen powder；
2) add the water of 2/3～3/4 weight at mangosteen powder, after mix homogeneously, heating is boiled to mixture formation gel structure, cold
But to room temperature, arhat pulp is obtained；
3) by the white sugar of 1/2～2/3 weight, yeast and remaining water mix homogeneously, yeast is activated, obtains yeast
Activating solution；
4) white sugar, gluten flour, Self-raising flour, milk powder, egg, Sal, butter, bread improver will be remained, and prepare
Arhat pulp and yeast activated liquid are poured in dough mixing machine, first 50～80r/min stirring 1min～5min, then 80～120r/min stir
Mix 5min～10min, take out and stand 10～30min, obtain Fructus Momordicae dough；
5) by Fructus Momordicae dough stripping and slicing, shaping, then fermenting, fermentation temperature is 36 DEG C～38 DEG C, fermentation time 35min～
40min, toasts after fermentation, first get angry 160 DEG C～170 DEG C, toast under the conditions of reducing internal heat 130 DEG C～150 DEG C 45min～
50min is 215 DEG C～225 DEG C then at getting angry, toast 5min～10min under the conditions of reducing internal heat 220 DEG C～230 DEG C, after cooling and get final product
Fructus Momordicae bread.
Preparation method the most according to claim 4, it is characterised in that: step 1) in, described rinsing liquid is Vc, citric acid
Concentration is respectively the Vc of 0.1～0.3wt%, 0.3～0.5wt%, citric acid mixed solution.
Preparation method the most according to claim 4, it is characterised in that: step 1) in, described dry time vacuum be
0.065～0.085Mpa.
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| CN107455422A (en) * | 2017-07-27 | 2017-12-12 | 合肥台香食品有限公司 | A kind of glycan taste mixes the preparation method of sandwich expanded bread |
| CN108497023A (en) * | 2018-04-24 | 2018-09-07 | 贺州学院 | A kind of fresh glycan toast and preparation method thereof |
| CN108514008A (en) * | 2018-04-08 | 2018-09-11 | 湖南艾达伦科技有限公司 | A kind of Siraitia grosvenorii toast and preparation method |
| CN108633963A (en) * | 2018-05-21 | 2018-10-12 | 广东日可威富硒食品有限公司 | A kind of selenium-rich and zinc-rich needle mushroom bread and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107455422A (en) * | 2017-07-27 | 2017-12-12 | 合肥台香食品有限公司 | A kind of glycan taste mixes the preparation method of sandwich expanded bread |
| CN108514008A (en) * | 2018-04-08 | 2018-09-11 | 湖南艾达伦科技有限公司 | A kind of Siraitia grosvenorii toast and preparation method |
| CN108497023A (en) * | 2018-04-24 | 2018-09-07 | 贺州学院 | A kind of fresh glycan toast and preparation method thereof |
| CN108633963A (en) * | 2018-05-21 | 2018-10-12 | 广东日可威富硒食品有限公司 | A kind of selenium-rich and zinc-rich needle mushroom bread and preparation method thereof |
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