CN106954658A - The preparation method of grape berry bread - Google Patents

The preparation method of grape berry bread Download PDF

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Publication number
CN106954658A
CN106954658A CN201710319510.9A CN201710319510A CN106954658A CN 106954658 A CN106954658 A CN 106954658A CN 201710319510 A CN201710319510 A CN 201710319510A CN 106954658 A CN106954658 A CN 106954658A
Authority
CN
China
Prior art keywords
parts
powder
grape berry
bread
fruit bread
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
Application number
CN201710319510.9A
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Chinese (zh)
Inventor
陈霞
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nantong Botai Art Graphic Design Co Ltd
Original Assignee
Nantong Botai Art Graphic Design Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Nantong Botai Art Graphic Design Co Ltd filed Critical Nantong Botai Art Graphic Design Co Ltd
Priority to CN201710319510.9A priority Critical patent/CN106954658A/en
Publication of CN106954658A publication Critical patent/CN106954658A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/06Products with modified nutritive value, e.g. with modified starch content
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material

Abstract

The invention discloses a kind of preparation method of fruit bread, it is characterised in that:Fruit bread uses the raw material of following parts by weight:16 35 parts of flour, 14 25 parts of red date powder, 12 28 parts of protein powder, 16 35 parts of egg, 16 35 parts of grape berry, 16 35 parts of milk powder, 11 26 parts of Yoghourt, 16 35 parts of water, 16 35 parts of butter, 16 35 parts of fermentations of yeast are made.Not only natural nutrition enriches the fruit bread of the present invention, soft sweet tasty, with regulating the flow of vital energy Xie Yu, promoting blood circulation scattered silt, menstruction regulating and pain relieving and function of delaying senility.

Description

The preparation method of grape berry bread
Technical field
The present invention relates to food processing technology field, especially a kind of preparation method of grape berry bread.
Background technology
Grape berry bread is a kind of convenient food, in Chinese more and more welcomed by the people, and people are generally by grape Grain bag as one of staple food of breakfast, the preparation method of existing grape berry bread be added in flour flavoring essence, cream, Strain etc. is well mixed, and is then added the water fermentation aftershaping high temperature that kneads and is bakeed and form.Existing grape berry breadmaking side Method has that 1, less varieties, local flavor are single and nutrition is unbalanced, lacks the grape berry bread of a kind of health care of women and eating;2nd, dry Essence poor heat resistance is easily decomposed under roasting process high temperature, and fragrance is volatile;3rd, the additive in grape berry bread is mostly chemical conjunction Finished product, often it is edible be unfavorable for people it is healthy the problem of.
The content of the invention
The technical problems to be solved by the invention be to provide a kind of natural nutrition enrich, it is soft sweet tasty, with regulating the flow of vital energy Xie Yu, The preparation method of promoting blood circulation scattered silt, menstruction regulating and pain relieving and the grape berry bread of function of delaying senility.
In order to solve the above technical problems, the technical solution adopted by the present invention is as follows:A kind of preparation method of grape berry bread, It is characterized in that:Comprise the following steps:
(1) grape berry bread uses the raw material of following parts by weight:16-35 parts of flour, 14-25 parts of red date powder, protein powder 12-28 parts, 16-35 parts of egg, 16-35 parts of grape berry, 16-35 parts of milk powder, 11-26 parts of Yoghourt, 16-35 parts of water, butter 16-35 Part, 16-35 parts of yeast;
(2) cream and butter are stirred 6 minutes, adds fresh milk, egg, grape berry and stir 3 minutes, obtain compound;
(3) flour, red date powder, protein powder and milk powder are sieved, then are added to together in compound with yeast, stirring 3 Dough is made after minute;
(4) dough obtained by step (3) is put into proofing box, temperature is 12-33 DEG C, humidity is 50-90%, proofs 1-2 Hour, 2-3 times of volume to original volume, grape berry bread mass is shaped to by required shape segmentations;
(5) the grape berry bread mass obtained by step (4) is put into oven, temperature is gets angry 170 DEG C, lower fiery 190 DEG C of bakings, Time produced for 15 minutes.
Beneficial effect:It is soft sweet tasty the invention provides a kind of natural nutrition is abundant, with regulating the flow of vital energy Xie Yu, promoting blood circulation scattered silt, The preparation method of the grape berry bread of menstruction regulating and pain relieving and function of delaying senility.
Embodiment
With reference to specific embodiment the present invention will be further explained explanation, but the invention is not limited in these realities Apply example.
Embodiment 1:
A kind of preparation method of grape berry bread, it is characterised in that:Comprise the following steps:
(1) grape berry bread uses the raw material of following parts by weight:14 parts of flour, 17 parts of red date powder, 16 parts of protein powder, 22 parts of egg, 16 parts of grape berry, 16 parts of milk powder, 12 parts of fresh milk, 22 parts of water, 23 parts of butter, 24 parts of yeast;
(2) cream and butter are stirred 6 minutes, adds fresh milk, egg, grape berry and stir 3 minutes, obtain compound;
(3) flour, red date powder, protein powder and milk powder are sieved, then are added to together in compound with yeast, stirring 3 Dough is made after minute;
(4) dough obtained by step (3) is put into proofing box, temperature is 20 DEG C, humidity is 55%, proofs 1 hour, body Product is shaped to grape berry bread mass to 3 times of original volume by required shape segmentations;
(5) the grape berry bread mass obtained by step (4) is put into oven, temperature is gets angry 170 DEG C, lower fiery 190 DEG C of bakings, Time produced for 15 minutes.
Embodiment 2:
A kind of preparation method of grape berry bread, it is characterised in that:Comprise the following steps:
(1) grape berry bread uses the raw material of following parts by weight:16 parts of flour, 17 parts of red date powder, 16 parts of protein powder, 22 parts of egg, 16 parts of grape berry, 16 parts of milk powder, 12 parts of fresh milk, 22 parts of water, 23 parts of butter, 24 parts of yeast;
(2) cream and butter are stirred 6 minutes, adds fresh milk, egg, grape berry and stir 3 minutes, obtain compound;
(3) flour, red date powder, protein powder and milk powder are sieved, then are added to together in compound with yeast, stirring 3 Dough is made after minute;
(4) dough obtained by step (3) is put into proofing box, temperature is 20 DEG C, humidity is 67%, proofs 1 hour, body Product is shaped to grape berry bread mass to 3 times of original volume by required shape segmentations;
(5) the grape berry bread mass obtained by step (4) is put into oven, temperature is gets angry 170 DEG C, lower fiery 190 DEG C of bakings, Time produced for 15 minutes.

Claims (3)

1. a kind of preparation method of fruit bread, it is characterised in that:Comprise the following steps:
(1) fruit bread uses the raw material of following parts by weight:16-35 parts of flour, 14-25 parts of red date powder, protein powder 12-28 Part, 16-35 parts of egg, 16-35 parts of grape berry, 16-35 parts of milk powder, 11-26 parts of Yoghourt, 16-35 parts of water, 16-35 parts of butter, ferment It is female 16-35 parts;
(2) cream and butter are stirred 6 minutes, adds fresh milk, egg, grape berry and stir 3 minutes, obtain compound;
(3) flour, red date powder, protein powder and milk powder are sieved, then are added to together in compound with yeast, stirred 3 minutes After dough is made;
(4) dough obtained by step (3) is put into proofing box, temperature is 12-33 DEG C, humidity is 50-90%, is proofed 1-2 hours, Volume is shaped to fruit bread mass to 2-3 times of original volume by required shape segmentations;
(5) the fruit bread mass obtained by step (4) is put into oven, temperature is gets angry 170 DEG C, lower fiery 190 DEG C of bakings, the time is Produce within 15 minutes.
2. the preparation method of a kind of fruit bread according to claim 1, it is characterised in that fruit bread is using following heavy Measure the raw material of part:16-35 parts of flour, 14-25 parts of red date powder, 12-28 parts of protein powder, 16-35 parts of egg, grape berry 16-35 Part, 16-35 parts of milk powder, 11-22 parts of Yoghourt, 16-35 parts of water, 16-35 parts of butter, 16-35 parts of yeast.
3. the preparation method of a kind of fruit bread according to claim 2, it is characterised in that fruit bread is using following heavy Measure the raw material of part:16-22 parts of flour, 14-25 parts of red date powder, 12-28 parts of protein powder, 16-35 parts of egg, grape berry 16-24 Part, 16-35 parts of milk powder, 11-22 parts of Yoghourt, 16-35 parts of water, 16-35 parts of butter, 16-35 parts of yeast.
CN201710319510.9A 2017-05-09 2017-05-09 The preparation method of grape berry bread Pending CN106954658A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201710319510.9A CN106954658A (en) 2017-05-09 2017-05-09 The preparation method of grape berry bread

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201710319510.9A CN106954658A (en) 2017-05-09 2017-05-09 The preparation method of grape berry bread

Publications (1)

Publication Number Publication Date
CN106954658A true CN106954658A (en) 2017-07-18

Family

ID=59482118

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201710319510.9A Pending CN106954658A (en) 2017-05-09 2017-05-09 The preparation method of grape berry bread

Country Status (1)

Country Link
CN (1) CN106954658A (en)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104585274A (en) * 2015-02-05 2015-05-06 浙江小二黑食品有限公司 Novel fruit bread and preparation method thereof
CN104642448A (en) * 2014-06-12 2015-05-27 卢想琼 Bread making method
CN105875723A (en) * 2016-05-12 2016-08-24 许昌学院 Health-preserving bread and production method thereof
CN106417459A (en) * 2016-10-31 2017-02-22 广西兴业县至珍生态园农业科技有限公司 Fruit bread and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104642448A (en) * 2014-06-12 2015-05-27 卢想琼 Bread making method
CN104585274A (en) * 2015-02-05 2015-05-06 浙江小二黑食品有限公司 Novel fruit bread and preparation method thereof
CN105875723A (en) * 2016-05-12 2016-08-24 许昌学院 Health-preserving bread and production method thereof
CN106417459A (en) * 2016-10-31 2017-02-22 广西兴业县至珍生态园农业科技有限公司 Fruit bread and preparation method thereof

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Application publication date: 20170718