CN106922779A - A kind of yoghurt without sugar bread and preparation method thereof - Google Patents
A kind of yoghurt without sugar bread and preparation method thereof Download PDFInfo
- Publication number
- CN106922779A CN106922779A CN201710183014.5A CN201710183014A CN106922779A CN 106922779 A CN106922779 A CN 106922779A CN 201710183014 A CN201710183014 A CN 201710183014A CN 106922779 A CN106922779 A CN 106922779A
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- CN
- China
- Prior art keywords
- bread
- mentioned
- dough
- yoghurt
- xylitol
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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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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
-
- 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
Abstract
The present invention relates to food processing technology field, and in particular to a kind of yoghurt without sugar bread and preparation method thereof, including following raw materials：The 950g of Strong flour 850, the 9g of edible salt 7, the 40g of milk powder 30, the 9g of yeast 7, the 4g of bread improver 2, the 110g of egg 90, the 100g of xylitol 80, the 80g of butter 70, balance of Yoghourt, condensed milk and water；The present invention justifies by preprocessing raw material and auxiliary material, dough preparing, fermentation, segmentation, stranding, toasts, the procedure of processing such as come out of the stove；It is made instead of traditional sucrose with xylitol, and the raw materials such as Yoghourt, egg are added a kind of novel taste bread made in flour, human body is conducive to digest and absorb food, enhancing body immunity, products taste is similar to light cheese, fine and smooth, soft, heat is low, meets modern youth for convenient, low in calories, hyperalimentation diet pursuit.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of yoghurt without sugar bread and preparation method thereof.
Background technology
Bread contains the mineral matters such as protein, fat, carbohydrate, a small amount of vitamin and calcium, potassium, magnesium, zinc, and taste is more
Sample, it is easy to digest, absorb, instant is quite liked by people in daily life.(Xylitol is also pentitol to xylitol
) it is a kind of five-state controller, it is the normal middle xylitol xylitol chemical name sodium cyclohexylsulfamate of xylose metabolism, white pin
Shape, flaky crystal or crystalline powder.Odorless.Taste is sweet, and the sugariness of its weak solution is about 30 times of sucrose.It belongs to non-sugar-free
Auxotype synthetic sweetener, its sugariness is 30 times of sucrose, and price is only 3 times of sucrose, and it unlike saccharin that
Sample consumption has a bitter taste when slightly many, thus as can be used in international food additives cold drink, fruit juice, ice cream,
In cake food and preserved fruit etc..Xylitol can participate in body metabolism as a kind of functional sweetener, into after blood, be not required to
Insulin can just penetrate cell and accretion rate is fast, will not cause blood glucose rise, is most suitably adapted for patients with diabetes mellitus
Sugar-free nutrition type sugar substitute.But the same carbon hydrate being all made up of carbon, hydrogen, oxygen element of xylose alcohol and glucose
Thing, xylitol is initial in metabolism, it may not be necessary to which insulin is participated in, but in the metabolism later stage, it is necessary to the promotion of insulin.Cause
This, xylitol can not substitute glucose and correct metabolic disorder, can not reduce blood sugar, glucose in urine, improve clinical symptoms.Clinical practice
Show that xylitol can not treat diabetes, and xylitol overfeeding, triglycerides is raised in blood, causes coronary artery congee
Sample is hardened, therefore, diabetes patient should not eat xylitol more.
The content of the invention
It is made instead of traditional sucrose with xylitol it is an object of the invention to provide a kind of, and by Yoghourt, egg etc.
Raw material adds yoghurt without sugar bread of a kind of novel taste of making in flour and preparation method thereof.
In order to solve the problems existing in background technology, the present invention is to use following technical scheme：A kind of yoghurt without sugar face
Bag, including following raw materials：Strong flour 850-950g, edible salt 7-9g, milk powder 30-40g, yeast 7-9g, bread improver 2-
4g, egg 90-110g, xylitol 80-100g, butter 70-80g, balance of Yoghourt, condensed milk and water.
Present invention also offers a kind of preparation method of yoghurt without sugar bread, following steps are specifically included：
The first step, preprocessing raw material and auxiliary material, each component is weighed up by above-mentioned supplementary material by weight proportion, is held in a reservoir, while
By beating eggs in a reservoir；
Second step, dough preparing, continue in above-mentioned steps plus appropriate water and stir, be kneaded into by hand one it is tack-free
Dough；
3rd step, fermentation, are put into warm place 3-5 hour of fermentation, until musculus cutaneus cokled surface bubble by the face become reconciled；
4th step, segmentation, stranding circle, are divided into several small doughs, and each small dough is twisted into circle by the above-mentioned dough become reconciled
Shape；
Above-mentioned small dough, is entered baking tray by the 5th step, baking, and larger space is reserved between each dough, is put into preheated 200 degree
Baking box, bakes 15-20 minutes；
6th step, come out of the stove, treat the bread surface of above-mentioned baking box in golden yellow, you can to come out of the stove；
7th step, cooling, by above-mentioned bread natural cooling；
8th step, inspection, packaging, qualified, packaging and storage is checked by above-mentioned bread.
The invention has the advantages that：A kind of yoghurt without sugar bread of the present invention and preparation method thereof, including
Strong flour, edible salt, milk powder, yeast, appropriate Yoghourt, bread improver, egg, xylitol, butter, condensed milk, appropriate amount of water etc.
Supplementary material, and justify by preprocessing raw material and auxiliary material, dough preparing, fermentation, segmentation, stranding, toast, the procedure of processing such as come out of the stove；The present invention
It is made instead of traditional sucrose with xylitol, and the raw materials such as Yoghourt, egg is added a kind of novel taste made in flour
Bread, is conducive to human body to digest and absorb food, strengthens body immunity, and products taste is similar to light cheese, fine and smooth, pine
Soft, heat is low, meets modern youth for convenient, low in calories, hyperalimentation diet pursuit.
Specific embodiment
Embodiment one：
A kind of yoghurt without sugar bread, including following raw materials：Strong flour 850g, edible salt 7g, milk powder 30g, yeast 7g, bread change
Good dose of 2g, egg 90g, xylitol 80g, butter 70g, balance of Yoghourt, condensed milk and water.
A kind of preparation method of yoghurt without sugar bread, specifically includes following steps：
The first step, preprocessing raw material and auxiliary material, each component is weighed up by above-mentioned supplementary material by weight proportion, is held in a reservoir, while
By beating eggs in a reservoir；
Second step, dough preparing, continue in above-mentioned steps plus appropriate water and stir, be kneaded into by hand one it is tack-free
Dough；
3rd step, fermentation, are put into warm place 3 hours of fermentation, until musculus cutaneus cokled surface bubble by the face become reconciled；
4th step, segmentation, stranding circle, are divided into several small doughs, and each small dough is twisted into circle by the above-mentioned dough become reconciled
Shape；
Above-mentioned small dough, is entered baking tray by the 5th step, baking, and larger space is reserved between each dough, is put into preheated 200 degree
Baking box, bakes 15 minutes；
6th step, come out of the stove, treat the bread surface of above-mentioned baking box in golden yellow, you can to come out of the stove；
7th step, cooling, by above-mentioned bread natural cooling；
8th step, inspection, packaging, qualified, packaging and storage is checked by above-mentioned bread.
Embodiment two：
A kind of yoghurt without sugar bread, including following raw materials：Strong flour 900g, edible salt 8g, milk powder 35g, yeast 8g, bread change
Good dose of 3g, egg 100g, xylitol 90g, butter 75g, balance of Yoghourt, condensed milk and water.
A kind of preparation method of yoghurt without sugar bread, specifically includes following steps：
The first step, preprocessing raw material and auxiliary material, each component is weighed up by above-mentioned supplementary material by weight proportion, is held in a reservoir, while
By beating eggs in a reservoir；
Second step, dough preparing, continue in above-mentioned steps plus appropriate water and stir, be kneaded into by hand one it is tack-free
Dough；
3rd step, fermentation, are put into warm place 4 hours of fermentation, until musculus cutaneus cokled surface bubble by the face become reconciled；
4th step, segmentation, stranding circle, are divided into several small doughs, and each small dough is twisted into circle by the above-mentioned dough become reconciled
Shape；
Above-mentioned small dough, is entered baking tray by the 5th step, baking, and larger space is reserved between each dough, is put into preheated 200 degree
Baking box, bakes 18 minutes；
6th step, come out of the stove, treat the bread surface of above-mentioned baking box in golden yellow, you can to come out of the stove；
7th step, cooling, by above-mentioned bread natural cooling；
8th step, inspection, packaging, qualified, packaging and storage is checked by above-mentioned bread.
In the present embodiment, other are identical with embodiment one.
Embodiment three：
A kind of yoghurt without sugar bread, including following raw materials：Strong flour 950g, edible salt 9g, milk powder 40g, yeast 9g, bread change
Good dose of 4g, egg 110g, xylitol 100g, butter 80g, balance of Yoghourt, condensed milk and water.
A kind of preparation method of yoghurt without sugar bread, specifically includes following steps：
The first step, preprocessing raw material and auxiliary material, each component is weighed up by above-mentioned supplementary material by weight proportion, is held in a reservoir, while
By beating eggs in a reservoir；
Second step, dough preparing, continue in above-mentioned steps plus appropriate water and stir, be kneaded into by hand one it is tack-free
Dough；
3rd step, fermentation, are put into warm place 5 hours of fermentation, until musculus cutaneus cokled surface bubble by the face become reconciled；
4th step, segmentation, stranding circle, are divided into several small doughs, and each small dough is twisted into circle by the above-mentioned dough become reconciled
Shape；
Above-mentioned small dough, is entered baking tray by the 5th step, baking, and larger space is reserved between each dough, is put into preheated 200 degree
Baking box, bakes 20 minutes；
6th step, come out of the stove, treat the bread surface of above-mentioned baking box in golden yellow, you can to come out of the stove；
7th step, cooling, by above-mentioned bread natural cooling；
8th step, inspection, packaging, qualified, packaging and storage is checked by above-mentioned bread.
In the present embodiment, other are identical with embodiment one.
In sum, the invention is made with xylitol instead of traditional sucrose, and the raw materials such as Yoghourt, egg are added
A kind of novel taste bread made in flour, is conducive to human body to digest and absorb food, strengthens body immunity, product
Mouthfeel is similar to light cheese, and fine and smooth, soft, heat is low, meets modern youth for convenient, low in calories, hyperalimentation diet
Pursue.
Finally illustrate, the above embodiments are merely illustrative of the technical solutions of the present invention and it is unrestricted, this area is common
Other modifications or equivalent that technical staff is made to technical scheme, without departing from technical solution of the present invention
Spirit and scope, all should cover in the middle of scope of the presently claimed invention.
Claims (2)
1. a kind of yoghurt without sugar bread, it is characterised in that including following raw materials：Strong flour 850-950g, edible salt 7-9g, milk
It is powder 30-40g, yeast 7-9g, bread improver 2-4g, egg 90-110g, xylitol 80-100g, butter 70-80g, balance of
Yoghourt, condensed milk and water.
2. the preparation method of a kind of yoghurt without sugar bread according to claim 1, it is characterised in that specifically include following step
Suddenly：
The first step, preprocessing raw material and auxiliary material, each component is weighed up by above-mentioned supplementary material by weight proportion, is held in a reservoir, while
By beating eggs in a reservoir；
Second step, dough preparing, continue in above-mentioned steps plus appropriate water and stir, be kneaded into by hand one it is tack-free
Dough；
3rd step, fermentation, are put into warm place 3-5 hour of fermentation, until musculus cutaneus cokled surface bubble by the face become reconciled；
4th step, segmentation, stranding circle, are divided into several small doughs, and each small dough is twisted into circle by the above-mentioned dough become reconciled
Shape；
Above-mentioned small dough, is entered baking tray by the 5th step, baking, and larger space is reserved between each dough, is put into preheated 200 degree
Baking box, bakes 15-20 minutes；
6th step, come out of the stove, treat the bread surface of above-mentioned baking box in golden yellow, you can to come out of the stove；
7th step, cooling, by above-mentioned bread natural cooling；
8th step, inspection, packaging, qualified, packaging and storage is checked by above-mentioned bread.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710183014.5A CN106922779A (en) | 2017-03-24 | 2017-03-24 | A kind of yoghurt without sugar bread and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710183014.5A CN106922779A (en) | 2017-03-24 | 2017-03-24 | A kind of yoghurt without sugar bread and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106922779A true CN106922779A (en) | 2017-07-07 |
Family
ID=59425947
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710183014.5A Pending CN106922779A (en) | 2017-03-24 | 2017-03-24 | A kind of yoghurt without sugar bread and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107853359A (en) * | 2017-12-23 | 2018-03-30 | 安徽青松食品有限公司 | A kind of time bread and its preparation technology |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104509568A (en) * | 2013-10-07 | 2015-04-15 | 卢燕子 | Yoghourt bread |
| CN105875713A (en) * | 2014-12-18 | 2016-08-24 | 刘存福 | Making method of sugarless coconut milk bread |
-
2017
- 2017-03-24 CN CN201710183014.5A patent/CN106922779A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104509568A (en) * | 2013-10-07 | 2015-04-15 | 卢燕子 | Yoghourt bread |
| CN105875713A (en) * | 2014-12-18 | 2016-08-24 | 刘存福 | Making method of sugarless coconut milk bread |
Non-Patent Citations (1)
| Title |
|---|
| 一笑家NANCY: "100g面粉之酸奶炼乳手撕面包", 《HTTPS://WWW.XIACHUFANG.COM/RECIPE/100490358/》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107853359A (en) * | 2017-12-23 | 2018-03-30 | 安徽青松食品有限公司 | A kind of time bread and its preparation technology |
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| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170707 |
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| RJ01 | Rejection of invention patent application after publication |