CN106614897A - Pumpkin bread and making method thereof - Google Patents
Pumpkin bread and making method thereof Download PDFInfo
- Publication number
- CN106614897A CN106614897A CN201611222317.5A CN201611222317A CN106614897A CN 106614897 A CN106614897 A CN 106614897A CN 201611222317 A CN201611222317 A CN 201611222317A CN 106614897 A CN106614897 A CN 106614897A
- Authority
- CN
- China
- Prior art keywords
- pumpkin
- water
- powder
- minutes
- yolk
- Prior art date
- 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.)
- Pending
Links
Classifications
-
- 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
-
- 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
Abstract
The invention discloses pumpkin bread and a making method thereof. The pumpkin bread is prepared from, by weight, 12-16% of pumpkin powder, 60-65% of low-gluten flour, 1.5% of yeast, 6-8% of eggs, 2-3% of plant oil, 1-2% of sugar, 0.5-1.5% of salt, 5-5.5% of powdered milk and a proper amount of water. The making method of the pumpkin bread comprises the steps of stirring in a separated mode, mixing and stirring, baking and the like. The method is simple in process, the raw materials are rich in source, and the product, namely the pumpkin bread, is rich in multi-amino acids, fat, vitamins and trace elements, not only has a very high edible value, but also has very good nutrition and health care effects.
Description
Technical field
The present invention relates to food processing field, more particularly to a kind of pumpkin bread and preparation method thereof.
Background technology
Pumpkin nutrient enriches, and it contains the compositions such as starch, protein, carrotene, Cobastab, vitamin C and calcium, phosphorus.
For the melon dish of rural people's Jing often to eat, and it is increasingly subject to the attention of urban human.Pumpkin not only contains protein, fat, and also and
Containing carbohydrate, crude fibre, ash content, calcium, phosphorus, iron, carrotene, riboflavin, niacin, ascorbic acid, additionally, also containing
There are melon ammonia element, arginine, asparagine, trigonelline, gland to look sidelong at cry of certain animals, glucose, mannitol, pentosan, pectin etc..Traditional Chinese medicine is recognized
For pumpkin is contained within vitamin and pectin, and pectin has good adsorptivity, and can bond and eliminate Endophytic bacteria toxin and other has
Evil material, the lead, mercury and radioactive element such as in heavy metal can play detoxication.Protect gastric mucosa, help digest, strengthen
Gastrointestinal peristalsis, helps food digestion;Pumpkin contains abundant cobalt, and cobalt can enliven the metabolism of human body, promotes hematopoiesis function, and
The synthesis of vitamin B12 in participant's body, is trace element necessary to human islet cell, to preventing and treating diabetes, reducing blood
Sugar has special curative effect；Pumpkin is rich in zinc, skin-friendly and nail health, and wherein antioxidant bata-carotene has eyeshield, shield
The heart and anticancer function.Thus there is high edibility, also with good nutrition health-care functions.
The content of the invention
It is an object of the invention to provide a kind of in good taste, comprehensive nutrition, can be used as the pumpkin bread dispensing of staple food and its making
Method.
What the purpose of the present invention was achieved through the following technical solutions：This kind of pumpkin bread include pumpkin powder, Self- raising flour,
Yeast, egg, vegetable oil, sugar, salt, milk powder, appropriate amount of water are constituted, and the raw material weight proportioning of soup processed for using is：Including pumpkin powder 12-
16%th, Self- raising flour 60%-65%, yeast 1.5%, egg 6-8%, vegetable oil 2-3%, sugar 1-2%, salt 0.5-1.5%, milk powder 5-
5.5%th, appropriate amount of water.
A kind of preparation method step of described pumpkin bread is as follows:
1）, beating eggs are split egg white and yolk, egg white stirs into foam state, and yolk adds a small amount of water to stir；
2）, in washbasin by Pmpkin flour, Self- raising flour, milk powder blending be formed uniformly mixture A, by egg white, vegetable oil,
Sugar, the uniform mixed liquor of salt are poured mixture A into and are stirred, and add warm water-soluble yeast to stir 2-3 minutes, form mixture
B；
3）, the yolk aqueous solution add a small amount of salt to stir, pour into after mixture B accelerates stirring 3-4 minutes and send into thermal protection box,
The temperature inside the box is controlled for 26-27 DEG C, fermentation time is 2-3 hours, forms fermentate C；
4）, by fermentate C take out, carry out manual kneading 5-8 minutes, be then fed into thermal protection box continue ferment 20-30 minutes；
5）, baking, by fermentate make loaf shape send into baking box, temperature be 150-160 degree, baking time be 40-50 minutes
.
Described vegetable oil is the mixture of sesame oil and rapeseed oil, and ratio is 1：2.
Described pumpkin powder is selected from southern pumpkin.
Described fermentate C carries out manual kneading can not add powder of starting with, it is necessary to kneading in one direction.
It is 10 that described yolk adds the ratio of a small amount of water, yolk and water：1.
Described milk powder is sugar-free.
The invention has the beneficial effects as follows：There is provided a kind of method for making pumpkin bread, the method process is simple, raw material come
Source is enriched, and product pumpkin bread is rich in several amino acids, fat, vitamin, trace element, not only with high edible valency
Value, also with good nutrition health-care functions.
Specific embodiment
In conjunction with the embodiments the present invention is described in further detail.
The present invention is a kind of pumpkin bread, and it includes pumpkin powder, Self- raising flour, yeast, egg, vegetable oil, sugar, salt, ox
Milk powder, appropriate amount of water, the raw material weight proportioning of soup processed for using is：Including pumpkin powder 15%, Self- raising flour 63, yeast 1%, egg 8%, plant
Oil 2.2%, sugar 1.2%, salt 0.85%, milk powder 5.2%, appropriate amount of water.
A kind of preparation method step of described pumpkin bread is as follows:
1）, beating eggs are split egg white and yolk, egg white stirs into foam state, and yolk adds a small amount of water to stir；
2）, in washbasin by Pmpkin flour, Self- raising flour, milk powder blending be formed uniformly mixture A, by egg white, vegetable oil,
Sugar, the uniform mixed liquor of salt are poured mixture A into and are stirred, and add warm water-soluble yeast to stir 2-3 minutes, form mixture
B；
3）, the yolk aqueous solution add a small amount of salt to stir, pour into after mixture B accelerates stirring 4 minutes and send into thermal protection box, control
The temperature inside the box processed is 27 DEG C, and fermentation time is 2 hours, forms fermentate C；
4）, by fermentate C take out, carry out manual kneading 7 minutes, be then fed into thermal protection box continue ferment 28 minutes；
5）, baking, by fermentate make loaf shape send into baking box, temperature be 160 degree, baking time be 45 minutes.
Vegetable oil contained by a kind of described pumpkin bread is the mixture of sesame oil and rapeseed oil, and ratio is 1：2.
Pumpkin powder contained by a kind of described pumpkin bread is selected from southern pumpkin, without any additive.
Fermentate C in a kind of preparation method of described pumpkin bread carries out manual kneading can not add powder of starting with, it is necessary to
Kneading in one direction.
It is 10 that yolk in a kind of preparation method of described pumpkin bread adds the ratio of a small amount of water, yolk and water：
1。
Milk powder contained by a kind of described pumpkin bread is sugar-free.
Claims (7)
1. a kind of pumpkin bread, including pumpkin powder, Self- raising flour, yeast, egg, vegetable oil, sugar, salt, milk powder, appropriate amount of water group
Into, it is characterised in that：The raw material weight proportioning of soup processed for using is：Including pumpkin powder 12-16%, Self- raising flour 60%-65%, yeast 1.5%,
Egg 6-8%, vegetable oil 2-3%, sugar 1-2%, salt 0.5-1.5%, milk powder 5-5.5%, appropriate amount of water.
2. the preparation method of a kind of pumpkin bread according to claim 1, it is characterised in that：Its making step is as follows:
1）, beating eggs are split egg white and yolk, egg white stirs into foam state, and yolk adds a small amount of water to stir；
2）, in washbasin by Pmpkin flour, Self- raising flour, milk powder blending be formed uniformly mixture A, by egg white, vegetable oil,
Sugar, the uniform mixed liquor of salt are poured mixture A into and are stirred, and add warm water-soluble yeast to stir 2-3 minutes, form mixture
B；
3）, the yolk aqueous solution add a small amount of salt to stir, pour into after mixture B accelerates stirring 3-4 minutes and send into thermal protection box,
The temperature inside the box is controlled for 26-27 DEG C, fermentation time is 2-3 hours, forms fermentate C；
4）, by fermentate C take out, carry out manual kneading 5-8 minutes, be then fed into thermal protection box continue ferment 20-30 minutes；
5）, baking, by fermentate make loaf shape send into baking box, temperature be 150-160 degree, baking time be 40-50 minutes
.
3. a kind of pumpkin bread according to claim 1, it is characterised in that：
Vegetable oil is the mixture of sesame oil and rapeseed oil, and ratio is 1：2.
4. a kind of pumpkin bread according to claim 1, it is characterised in that：
Pumpkin powder is selected from southern pumpkin.
5. a kind of pumpkin bread according to claim 2 and preparation method thereof, it is characterised in that：
Fermentate C carries out manual kneading can not add powder of starting with, it is necessary to kneading in one direction.
6. a kind of pumpkin bread according to claim 2 and preparation method thereof, it is characterised in that：
It is 10 that yolk adds the ratio of a small amount of water, yolk and water：1..
7. a kind of pumpkin bread according to claim 1-2 and preparation method thereof, it is characterised in that：
Milk powder is sugar-free.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611222317.5A CN106614897A (en) | 2016-12-27 | 2016-12-27 | Pumpkin bread and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611222317.5A CN106614897A (en) | 2016-12-27 | 2016-12-27 | Pumpkin bread and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106614897A true CN106614897A (en) | 2017-05-10 |
Family
ID=58831960
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611222317.5A Pending CN106614897A (en) | 2016-12-27 | 2016-12-27 | Pumpkin bread and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106614897A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927112A (en) * | 2017-11-24 | 2018-04-20 | 蚌埠学院 | A kind of processing method of low sugar pumpkin bread |
| CN108812755A (en) * | 2018-07-31 | 2018-11-16 | 张家港福吉佳食品股份有限公司 | A kind of whole-wheat bread and preparation method thereof containing pumpkin powder |
| CN110604154A (en) * | 2019-10-30 | 2019-12-24 | 福建省然利食品有限公司 | Pumpkin bread without adding water and making process thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1669446A (en) * | 2004-03-19 | 2005-09-21 | 深圳市海川实业股份有限公司 | Bread premixing powder containing wheat germ powder |
| CN105557878A (en) * | 2014-10-06 | 2016-05-11 | 林光德 | Method for making cocoa bread |
-
2016
- 2016-12-27 CN CN201611222317.5A patent/CN106614897A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1669446A (en) * | 2004-03-19 | 2005-09-21 | 深圳市海川实业股份有限公司 | Bread premixing powder containing wheat germ powder |
| CN105557878A (en) * | 2014-10-06 | 2016-05-11 | 林光德 | Method for making cocoa bread |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927112A (en) * | 2017-11-24 | 2018-04-20 | 蚌埠学院 | A kind of processing method of low sugar pumpkin bread |
| CN108812755A (en) * | 2018-07-31 | 2018-11-16 | 张家港福吉佳食品股份有限公司 | A kind of whole-wheat bread and preparation method thereof containing pumpkin powder |
| CN110604154A (en) * | 2019-10-30 | 2019-12-24 | 福建省然利食品有限公司 | Pumpkin bread without adding water and making process thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101361567B (en) | Multi-nutrient composite yeast powder | |
| CN106434492B (en) | A kind of effective culture medium and preparation method thereof for extending lactic acid bacteria survival period | |
| CN105475965A (en) | Biological health care salt and preparation method thereof | |
| CN103120209A (en) | Chia seed yoghourt, compound yoghourt stabilizer and preparation method of stabilizer | |
| CN106614897A (en) | Pumpkin bread and making method thereof | |
| CN102428985A (en) | Health care red date premixing powder | |
| CN108576139A (en) | A kind of slim biscuit of konjaku and preparation method thereof | |
| CN101248806B (en) | Selenium-enriched spontaneous flour and manufacture method thereof | |
| CN103262987A (en) | Compound nutritional noodles and preparation method thereof | |
| CN102669245A (en) | Hazel-chocolate cake | |
| CN102461614A (en) | Pumpkin biscuits and preparation method thereof | |
| CN105010475A (en) | Honey ham sandwich bread and preparation method thereof | |
| CN103535528B (en) | Preparation method of Kurobuta feed additives | |
| CN105746710A (en) | Healthcare egg yoghourt based on full utilization of egg ingredients and preparation method of healthcare egg yoghourt | |
| CN105795075A (en) | Weight losing sticky candy | |
| CN105494547A (en) | Preparation method of yam cake | |
| CN103829154A (en) | Maca-spirulina noodles and preparation method thereof | |
| CN106072597A (en) | One is replenished the calcium strong bone ferment and preparation method thereof | |
| CN106234527A (en) | A kind of sea grape cake and preparation method thereof | |
| CN105557945A (en) | Stomach-nourishing type nutritional biscuit easy to digest and making method thereof | |
| CN105249221A (en) | Pumpkin and purple yam food and making method thereof | |
| CN105432744A (en) | Rose-flavored honeycomb cakes and preparation method thereof | |
| CN105076300A (en) | Preparation method for multi-nutrition bread | |
| CN105076299A (en) | Multi-nutrition bread | |
| RU2320172C1 (en) | Method for preparing of bakery products |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170510 |
|
| WD01 | Invention patent application deemed withdrawn after publication |