CN107183119B - A kind of matcha bread and preparation method thereof - Google Patents

A kind of matcha bread and preparation method thereof Download PDF

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CN107183119B
CN107183119B CN201710497710.3A CN201710497710A CN107183119B CN 107183119 B CN107183119 B CN 107183119B CN 201710497710 A CN201710497710 A CN 201710497710A CN 107183119 B CN107183119 B CN 107183119B
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parts
powder
bread
matcha
juice
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CN107183119A (en
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杨郑州
谢晓娜
黄斌
宁姗
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Baise University
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/265—Vegetable proteins from cereals, flour, bran
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/268—Hydrolysates from proteins
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/30—Organic phosphorus compounds
    • A21D2/32—Phosphatides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/362—Leguminous plants

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  • Nutrition Science (AREA)
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  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

本发明涉及食品加工技术领域，具体涉及一种抹茶面包及其制作方法，主要由高筋面粉、抹茶粉、大豆粉、谷朊粉、苦瓜粉、甜菊粉、山楂粉、玳玳粉、香茅粉、蓝桉粉、槐花蕾粉、梅子汁、李子汁、氯化铵、碳酸铵、蒸馏单硬脂酸甘油酯、脑磷脂、丙酸钠、血红素铁、酪蛋白磷酸肽、麦芽醇、活性干酵母、镜面果胶、蔗糖、麦芽糖、鸡蛋、奶粉、黄油、芝麻油及米糠油等原料经原料处理、混合、揉搓、发酵、切割及烘烤等步骤制成。该抹茶面包的原料配方科学合理，货架期长，营养价值高，味道香甜可口，膨松有韧性，促进消化系肠胃吸收，是一种保健营养食品，其制备方法简单，易制作。The invention relates to the technical field of food processing, in particular to a matcha bread and a preparation method thereof. Powder, Eucalyptus Blue Powder, Sophora Bud Powder, Plum Juice, Plum Juice, Ammonium Chloride, Ammonium Carbonate, Distilled Glyceryl Monostearate, Phospholipid, Sodium Propionate, Heme Iron, Casein Phosphopeptide, Maltitol, Raw materials such as active dry yeast, mirror pectin, sucrose, maltose, eggs, milk powder, butter, sesame oil and rice bran oil are prepared through the steps of raw material processing, mixing, kneading, fermentation, cutting and baking. The raw material formula of the matcha bread is scientific and reasonable, the shelf life is long, the nutritional value is high, the taste is sweet and delicious, the bulk is flexible, and the gastrointestinal absorption of the digestive system is promoted.

Description

Matcha bread and making method thereof
Technical Field
The invention relates to the technical field of food processing, in particular to matcha bread and a making method thereof.
Background
With the acceleration of the pace of life of people, bread becomes breakfast which is favored by people, and the bread becomes one of the most frequently eaten foods in daily life regardless of being used as staple food, snack or snack, but the common problems are short shelf life and incomplete nutrition.
The matcha is the green tea powder ground into micro powder by natural stone, and is the freshest and most nutritious tea product so far. The matcha has no additive, preservative and artificial pigment, is used as a nutrition enhancer and a natural pigment additive except for direct drinking, is widely used in various industries such as food, health care products, cosmetics and the like, and derives a variety of matcha desserts. The matcha powder contains rich nutrient components and trace elements which are necessary for human bodies, and the main components of the matcha powder are tea polyphenol, caffeine, free amino acids, chlorophyll, proteins, aromatic substances, cellulose, a plurality of vitamins and trace elements, has the effects of helping digestion and relieving greasiness, losing weight and beautifying, resisting bacteria and oxidation and the like, and is popular with women who love beauty at present.
Disclosure of Invention
The invention aims to: aiming at the problems, the matcha bread and the preparation method thereof are provided, the raw material formula is scientific and reasonable, the shelf life is long, the nutritive value is high, the taste is sweet and delicious, the bread is fluffy and tough, the gastrointestinal absorption of a digestive system is promoted, and the matcha bread is a health-care nutritional food, and the preparation method is simple and is easy to prepare.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
matcha bread is mainly prepared from the following raw materials in parts by weight: 80-100 parts of strong flour, 25-30 parts of matcha powder, 17-20 parts of soybean powder, 15-20 parts of wheat gluten, 10-13 parts of bitter gourd powder, 20-23 parts of stevia powder, 13-15 parts of hawthorn powder, 3-4 parts of daidaidai powder, 3-4 parts of citronella powder, 3-4 parts of eucalyptus globulus powder, 3-4 parts of sophora flower bud powder, 15-17 parts of plum juice, 1-1.5 parts of ammonium chloride, 1-2 parts of ammonium carbonate, 1.5-2 parts of distilled glyceryl monostearate, 0.5-1 part of cephalin, 0.3-0.5 part of sodium propionate, 0.5-0.7 part of heme iron, 0.5-0.7 part of casein phosphopeptide, 0.5-0.7 part of maltitol, 1-2 parts of active dry yeast, 20-30 parts of pectin, 5-7 parts of sucrose, 5-7 parts of maltose, 3-4 parts of eggs, 20-25 parts of milk powder, 6-10 parts of butter, 3-5 parts of sesame oil, 3-5 parts of rice bran oil, 5-10 parts of salt and 35-45 parts of water.
Preferably, the feed is mainly prepared from the following raw materials in parts by weight: 90 parts of high gluten flour, 27 parts of matcha powder, 18.5 parts of soybean powder, 17 parts of wheat gluten, 11.5 parts of bitter gourd powder, 21.5 parts of stevia powder, 14 parts of hawthorn powder, 3.5 parts of daidai powder, 3.5 parts of citronella powder, 3.5 parts of eucalyptus globulus powder, 3.5 parts of sophora flower bud powder, 16 parts of plum juice, 1.3 parts of ammonium chloride, 1.5 parts of ammonium carbonate, 1.7 parts of distilled glycerol monostearate, 0.7 part of cephalin, 0.4 part of sodium propionate, 0.6 part of heme iron, 0.6 part of casein phosphopeptide, 0.6 part of maltitol, 1.5 parts of active dry yeast, 25 parts of mirror pectin, 6 parts of sucrose, 6 parts of maltose, 3.5 parts of eggs, 23 parts of milk powder, 8 parts of butter, 4 parts of sesame oil, 4 parts of rice bran oil, 7 parts of salt and 40 parts of water.
Preferably, the mirror pectin is mainly prepared from the following raw materials in parts by weight: 30-40 parts of gilliding powder, 7-10 parts of starch paste, 15-20 parts of lemon juice, 17-20 parts of orange juice, 20-25 parts of mulberry juice, 10-15 parts of condensed milk, 2-3 parts of chitosan, 5-7 parts of soybean oil, 5-7 parts of castor oil and 15-20 parts of honey.
Preferably, the mirror pectin is mainly prepared from the following raw materials in parts by weight: 35 parts of Jili Ding powder, 8.5 parts of starch paste, 17 parts of lemon juice, 18.5 parts of orange juice, 23 parts of mulberry juice, 13 parts of condensed milk, 2.5 parts of chitosan, 6 parts of soybean oil, 6 parts of castor oil and 17 parts of honey.
The making method of the matcha bread specifically comprises the following steps:
(1) cleaning fresh fructus Momordicae Charantiae, removing seeds, slicing, soaking in ice saline water for 7-10min, taking out, rinsing, squeezing to obtain juice, squeezing and filtering with filter cloth, standing the filtrate, siphoning out supernatant, passing the supernatant through adsorption column filled with macroporous resin, collecting effluent, repeating the operation for 2-3 times, mixing the effluent, mixing to obtain fructus Momordicae Charantiae extractive solution, and spray drying to obtain fructus Momordicae Charantiae powder;
(2) removing impurities from fresh stevia, hawthorn, daidai, citronella, eucalyptus globulus and sophora bud, cleaning, soaking in normal saline, rinsing, soaking in a mixed solution prepared by mixing edible vinegar and white spirit in an equal volume ratio for 10-15min, fishing out, rinsing, dehydrating, draining, drying in a microwave oven at 100-120 ℃, grinding and sieving to prepare mixed powder for later use;
(3) cleaning fresh mume fructus and fructus Pruni Salicinae, removing core, soaking in normal saline, rinsing, mincing respectively, soaking in Chinese liquor, sealing, refrigerating for 1-2 days, and separating liquid and residue to obtain mume fructus juice and fructus Pruni Salicinae juice;
(4) dissolving ammonium chloride, ammonium carbonate, sucrose and maltose in warm water, adding active dry yeast, mixing, and activating to obtain fermentation broth;
(5) breaking eggs, removing shell, continuously stirring to foam, adding into milk powder, adding distilled glyceryl monostearate and cephalin, stirring continuously, and emulsifying to obtain emulsion;
(6) mixing high gluten flour, sodium propionate, heme iron, casein phosphopeptide and maltitol, stirring until the mixture is fully and uniformly mixed, then adding plum juice, fermentation liquor, emulsion, salt and water, continuously kneading dough until the dough is smooth and not sticky, then adding dissolved butter, sesame oil and rice bran oil, continuously kneading until the grease is uniform, finally adding matcha powder, soybean meal, wheat gluten powder, bitter gourd powder and mixed powder, continuously kneading until the dough is elastic until the dough can be pulled into a semitransparent net structure, and preparing gluten dough for later use;
(7) putting gluten dough into an atomized bread fermentation box, fermenting for 40-50min at the temperature of 26-30 ℃ and the relative humidity of 75-85%, continuously extruding the dough by hands to exhaust after fermenting to 2-3 times, dividing the gluten dough into small balls after exhausting, twisting into round shapes, and sending into a fermentation box for fermentation for later use;
(8) putting the proofed bread blanks into a baking mould coated with oil, putting the bread blanks into an oven for baking, discharging and cooling for later use;
(9) cleaning fresh lemon, orange and mulberry, juicing, mixing, adding the mixture into the Geliding powder, continuing to add starch paste, condensed milk, chitosan, soybean oil, castor oil and honey after the Geliding powder expands and grows up, heating and stirring the mixture till the mixture is completely melted to prepare mirror pectin for later use;
(10) and uniformly coating the mirror pectin on the surface of the baked bread when the bread is hot, and packaging after the mirror pectin is adhered to the surface of the bread and does not flow to obtain the matcha bread.
Preferably, the mesh number of the filter cloth in the step (1) is 20-25 meshes, the standing temperature is-5-0 ℃, and the time is 10-12 h.
Preferably, the volume ratio of the balsam pear extracting solution to the macroporous resin in the step (1) is 30:1, and the speed of an effluent liquid is controlled to be 2.5-3.5L/h.
Preferably, the baking in step (8) is divided into three stages: the first stage, the upper fire is at 150 ℃ and the lower fire is at 180 ℃ and the baking time is 20-25 min; the second stage, the upper fire is 230 ℃ and the lower fire is 270 ℃ and the baking time is 7-10 min; in the third stage, the upper fire is 190 ℃ and the lower fire is 160 ℃ and 140 ℃, and the baking time is 10-15 min.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:
the matcha bread is mainly prepared from high gluten flour, matcha powder, soybean powder, wheat gluten, bitter gourd powder, stevia rebaudiana powder, hawthorn powder, daidai powder, citronella powder, eucalyptus globulus labill powder, sophora flower bud powder, plum juice, ammonium chloride, ammonium carbonate, distilled glyceryl monostearate, cephalin, sodium propionate, heme iron, casein phosphopeptide, maltitol, active dry yeast, mirror pectin, sucrose, maltose, eggs, milk powder, butter, sesame oil, rice bran oil and other raw materials through the steps of raw material treatment, mixing, kneading, fermentation, cutting, baking and the like.
The matcha bread contains rich nutritional ingredients and trace elements which are necessary for a human body, and the main ingredients of the matcha bread are tea polyphenol, caffeine, free amino acids, chlorophyll, proteins, aromatic substances, cellulose, multiple vitamins and trace elements, so that the matcha bread has the effects of helping digestion, removing greasiness, losing weight, beautifying, resisting bacteria, resisting oxidation and the like, the nutritional value of the matcha bread is increased, and the shelf life is effectively prolonged; the soybean flour is rich in nutritional ingredients such as protein and unsaturated fatty acid, has good water absorption and oil absorption, can effectively prevent bread from aging, not only improves the nutritional value of the bread, but also makes the bread soft in texture and improves the taste and flavor; the vital gluten has extremely high protein content, contains 15 essential amino acids, starch, fat, mineral substances and other nutrient components, obviously increases the nutrient components of the bread, has viscoelasticity, extensibility, film formability, water absorption and good mechanical property, can improve the strength and mixing property of dough, can preserve air to control the swelling degree, improve the volume, the uniformity and the texture of the bread, increase the toughness, and improve the softness and the shelf life of the bread; the bitter gourd powder is bitter in taste and cold in nature, contains rich nutritional ingredients such as vitamin C, picrin and bitter essence, has the effects of clearing heat and toxic materials, tonifying liver and kidney, clearing heart fire and improving eyesight, relieving restlessness and quenching thirst, relieving fatigue, beautifying and tendering skin, reducing blood sugar, nourishing blood and liver, resisting cancer and the like, and can effectively inhibit bacteria such as escherichia coli, bacillus subtilis, staphylococcus aureus, penicillium and the like due to bacteriostatic ingredients such as bitter gourd saponin, brass, polyphenol and the like in the bitter gourd powder, so that the bitter gourd powder can effectively prolong the shelf life of bread while improving the nutritional value and the health-care effect of the bread; the stevia powder is rich in stevioside, is a natural sweetener with low calorie and high sweetness, can reduce the addition of saccharides, adjust the flavor, and has the medicinal values of invigorating stomach, promoting digestion, nourishing liver, nourishing essence, refreshing, regulating blood sugar, losing weight, beautifying and the like; the hawthorn powder is slightly sour and astringent in taste, contains various vitamins, crataegolic acid, tartaric acid, citric acid, malic acid and the like, and also contains flavonoid, lactone, sugar, protein, fat, calcium, phosphorus, iron and other mineral substances, and the lipolytic enzyme contained in the hawthorn powder can promote the digestion of fat food, promote gastric secretion, increase enzymes in stomach and other functions, has an anticancer effect, and increases the nutritional ingredients and the health care effect of bread; the daidaidai powder is sweet in taste and slightly bitter, but has strong fragrance, has the effects of clearing blood, soothing liver, harmonizing stomach, regulating vital energy, losing weight, beautifying, resisting bacteria and the like, not only increases the fragrance of bread, but also prolongs the shelf life; the citronella powder is pungent in taste and slightly warm, enters the lung channel and the stomach channel, has lemon fragrance, contains volatile oil, has broad-spectrum antibacterial and bactericidal effects, and has certain bacteriostatic effect on bacteria such as escherichia coli, staphylococcus aureus and the like; the Eucalyptus globulus Labill powder has fragrance, and the volatile oil contained in the Eucalyptus globulus Labill powder has broad-spectrum antibacterial and bactericidal effects; the sophora flower bud powder has light and delicate fragrance of sophora flower, is sweet, fresh and clean, has palatable fragrance, and has the effects of bacteriostasis, clearing heat and removing dampness, promoting urination and cooling blood and stopping bleeding; the bitter orange powder, the citronella powder, the eucalyptus globulus powder and the sophora flower bud powder are natural spices, so that the fragrance of the bread is increased, and the shelf life of the bread is effectively prolonged; the plum juice and the plum juice contain a large amount of various organic acids, so that the taste of the bread is effectively adjusted, the flavor is unique, and the sourness and sweetness are moderate; ammonium chloride and ammonium carbonate are nitrogen sources provided by the active dry yeast, sucrose and maltose are carbon sources provided by the active dry yeast, so that the normal fermentation of the active dry yeast in the fermentation process is ensured, the fermentation quality of the bread is ensured, the ammonium chloride and the ammonium carbonate are easily decomposed by heating to generate gas, the ammonium carbonate can also react with acid to generate gas, the foaming effect is good, and the leavening degree of the bread is effectively increased; the distilled glyceryl monostearate can improve the texture of dough, prevent bread aging, make bread soft, increase volume, and improve elasticity, and can prolong the shelf life of bread; the cephalin has good reducibility and is an antioxidant with good performance, the sodium propionate belongs to a preservative, and the cephalin and the sodium propionate can effectively prevent the oxidative rancidity of the bread and prolong the shelf life of the bread; the heme iron and the casein phosphopeptide belong to nutrition enhancers, the heme iron increases iron which is easy to be absorbed by human bodies, and the casein phosphopeptide can promote calcium absorption and enhance the nutritional value of the bread; the maltitol has obvious effect on improving and enhancing the flavor of food, and also plays a role in sweetening and improving the flavor; the sesame oil and the rice bran oil have certain antioxidation, so that the oxidative corruption of bread is reduced, and the shelf life is prolonged; the mirror pectin can add an attractive gloss to bread, improve the sensory value, and also can play the effects of moisturizing, preventing the bread from scattering when being cut and the like.
Detailed Description
The technical solutions of the present invention will be described clearly and completely below, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
Matcha bread is mainly prepared from the following raw materials in parts by weight: 80 parts of high gluten flour, 25 parts of matcha powder, 17 parts of soybean powder, 15 parts of wheat gluten, 10 parts of balsam pear powder, 20 parts of stevia rebaudiana powder, 13 parts of hawthorn powder, 3 parts of dai powder, 3 parts of citronella powder, 3 parts of eucalyptus globulus powder, 3 parts of sophora flower bud powder, 15 parts of plum juice, 1 part of ammonium chloride, 1 part of ammonium carbonate, 1.5 parts of distilled glycerol monostearate, 0.5 part of cephalin, 0.3 part of sodium propionate, 0.5 part of heme iron, 0.5 part of casein phosphopeptide, 0.5 part of maltitol, 1 part of active dry yeast, 20 parts of mirror pectin, 5 parts of sucrose, 5 parts of maltose, 3 parts of eggs, 20 parts of milk powder, 6 parts of butter, 3 parts of sesame oil, 3 parts of rice bran oil, 5 parts of salt and 35 parts of water;
the mirror pectin is mainly prepared from the following raw materials in parts by weight: 30 parts of Jili Ding powder, 7 parts of starch paste, 15 parts of lemon juice, 17 parts of orange juice, 20 parts of mulberry juice, 10 parts of condensed milk, 2 parts of chitosan, 5 parts of soybean oil, 5 parts of castor oil and 15 parts of honey.
The green tea bread is prepared by the following method according to the mixture ratio, and the method specifically comprises the following steps:
(1) cleaning fresh bitter gourd, removing seeds, cutting into slices, soaking in ice brine for 7min, taking out the bitter gourd slices, rinsing, juicing to obtain pulp, extruding and filtering with 20-mesh filter cloth, standing the obtained filtrate at 0 ℃ for 12h, siphoning out supernatant, passing the supernatant through an adsorption column filled with macroporous resin, wherein the volume ratio of the bitter gourd extract to the macroporous resin is 30:1, the speed of the effluent is controlled at 2.5L/h, collecting the effluent, repeating the operation for 2 times, combining the effluents, uniformly mixing to obtain the bitter gourd extract, and performing spray drying on the bitter gourd extract to obtain bitter gourd powder for later use;
(2) removing impurities from fresh stevia, fructus crataegi, bitter orange, herba Cymbopogonis Citrari, Eucalyptus globulus and flos Sophorae bud, cleaning, soaking in normal saline, rinsing, soaking in mixed solution of edible vinegar and Chinese liquor at equal volume ratio for 10min, taking out, rinsing, dewatering, draining, drying in a microwave oven at 100 deg.C, grinding, and sieving to obtain mixed powder;
(3) cleaning fresh mume fructus and fructus Pruni Salicinae, removing core, soaking in normal saline, rinsing, mincing respectively, soaking in Chinese liquor, sealing and refrigerating for 1 day, and separating liquid and residue to obtain mume fructus juice and fructus Pruni Salicinae juice;
(4) dissolving ammonium chloride, ammonium carbonate, sucrose and maltose in warm water, adding active dry yeast, mixing, and activating to obtain fermentation broth;
(5) breaking eggs, removing shell, continuously stirring to foam, adding into milk powder, adding distilled glyceryl monostearate and cephalin, stirring continuously, and emulsifying to obtain emulsion;
(6) mixing high gluten flour, sodium propionate, heme iron, casein phosphopeptide and maltitol, stirring until the mixture is fully and uniformly mixed, then adding plum juice, fermentation liquor, emulsion, salt and water, continuously kneading dough until the dough is smooth and not sticky, then adding dissolved butter, sesame oil and rice bran oil, continuously kneading until the grease is uniform, finally adding matcha powder, soybean meal, wheat gluten powder, bitter gourd powder and mixed powder, continuously kneading until the dough is elastic until the dough can be pulled into a semitransparent net structure, and preparing gluten dough for later use;
(7) putting gluten dough into an atomized bread fermentation box, fermenting for 50min at the temperature of 26 ℃ and the relative humidity of 75%, continuously extruding the dough by hands to exhaust after fermenting to 2 times, cutting the gluten dough into small balls after exhausting, twisting into a round shape, and sending into a fermentation box for fermentation for later use;
(8) filling the proofed bread blanks into a baking mould coated with oil, and baking in an oven, wherein the baking is divided into three stages: in the first stage, the upper fire is 120 ℃, the lower fire is 160 ℃, and the baking time is 25 min; in the second stage, the upper fire is 200 ℃, the lower fire is 250 ℃, and the baking time is 10 min; in the third stage, the upper fire is 170 ℃, the lower fire is 140 ℃, and the baking time is 15 min; discharging, cooling and reserving for later use;
(9) cleaning fresh lemon, orange and mulberry, juicing, mixing, adding the mixture into the Geliding powder, continuing to add starch paste, condensed milk, chitosan, soybean oil, castor oil and honey after the Geliding powder expands and grows up, heating and stirring the mixture till the mixture is completely melted to prepare mirror pectin for later use;
(10) and uniformly coating the mirror pectin on the surface of the baked bread when the bread is hot, and packaging after the mirror pectin is adhered to the surface of the bread and does not flow to obtain the matcha bread.
Example 2
Matcha bread is mainly prepared from the following raw materials in parts by weight: 90 parts of high gluten flour, 27 parts of matcha powder, 18.5 parts of soybean powder, 17 parts of wheat gluten, 11.5 parts of bitter gourd powder, 21.5 parts of stevia powder, 14 parts of hawthorn powder, 3.5 parts of daidai powder, 3.5 parts of citronella powder, 3.5 parts of eucalyptus globulus powder, 3.5 parts of sophora flower bud powder, 16 parts of plum juice, 1.3 parts of ammonium chloride, 1.5 parts of ammonium carbonate, 1.7 parts of distilled glyceryl monostearate, 0.7 part of cephalin, 0.4 part of sodium propionate, 0.6 part of heme iron, 0.6 part of casein phosphopeptide, 0.6 part of maltitol, 1.5 parts of active dry yeast, 25 parts of mirror pectin, 6 parts of sucrose, 6 parts of maltose, 3.5 parts of eggs, 23 parts of milk powder, 8 parts of butter, 4 parts of sesame oil, 4 parts of rice bran oil, 7 parts of salt and 40 parts of water;
the mirror pectin is mainly prepared from the following raw materials in parts by weight: 35 parts of Jili Ding powder, 8.5 parts of starch paste, 17 parts of lemon juice, 18.5 parts of orange juice, 23 parts of mulberry juice, 13 parts of condensed milk, 2.5 parts of chitosan, 6 parts of soybean oil, 6 parts of castor oil and 17 parts of honey.
The green tea bread is prepared by the following method according to the mixture ratio, and the method specifically comprises the following steps:
(1) cleaning fresh bitter gourd, removing seeds, cutting into slices, soaking in ice brine for 8.5min, taking out the melon slices, rinsing, juicing to obtain pulp, squeezing and filtering with 23-mesh filter cloth, standing the obtained filtrate at-2 ℃ for 11h, siphoning out supernatant, passing the supernatant through an adsorption column filled with macroporous resin, wherein the volume ratio of the bitter gourd extract to the macroporous resin is 30:1, the speed of the effluent is controlled at 3L/h, collecting the effluent, repeating the operation for 3 times, combining the effluents, uniformly mixing to obtain bitter gourd extract, and performing spray drying on the bitter gourd extract to obtain bitter gourd powder for later use;
(2) removing impurities from fresh stevia, fructus crataegi, bitter orange, herba Cymbopogonis Citrari, Eucalyptus globulus and flos Sophorae bud, cleaning, soaking in normal saline, rinsing, soaking in mixed solution of edible vinegar and Chinese liquor at equal volume ratio for 13min, taking out, rinsing, dewatering, draining, drying in a microwave oven at 110 deg.C, grinding, and sieving to obtain mixed powder;
(3) cleaning fresh mume fructus and fructus Pruni Salicinae, removing core, soaking in normal saline, rinsing, mincing respectively, soaking in Chinese liquor, sealing, refrigerating for 1.5 days, and separating liquid and residue to obtain mume fructus juice and fructus Pruni Salicinae juice;
(4) dissolving ammonium chloride, ammonium carbonate, sucrose and maltose in warm water, adding active dry yeast, mixing, and activating to obtain fermentation broth;
(5) breaking eggs, removing shell, continuously stirring to foam, adding into milk powder, adding distilled glyceryl monostearate and cephalin, stirring continuously, and emulsifying to obtain emulsion;
(6) mixing high gluten flour, sodium propionate, heme iron, casein phosphopeptide and maltitol, stirring until the mixture is fully and uniformly mixed, then adding plum juice, fermentation liquor, emulsion, salt and water, continuously kneading dough until the dough is smooth and not sticky, then adding dissolved butter, sesame oil and rice bran oil, continuously kneading until the grease is uniform, finally adding matcha powder, soybean meal, wheat gluten powder, bitter gourd powder and mixed powder, continuously kneading until the dough is elastic until the dough can be pulled into a semitransparent net structure, and preparing gluten dough for later use;
(7) putting gluten dough into an atomization bread fermentation box, fermenting for 45min at the temperature of 28 ℃ and the relative humidity of 80%, continuously extruding the dough by hands to exhaust after fermenting to 2.5 times, dividing the gluten dough into small balls after exhausting, twisting the small balls into round shapes, and conveying the small balls into a fermentation box for fermentation for later use;
(8) filling the proofed bread blanks into a baking mould coated with oil, and baking in an oven, wherein the baking is divided into three stages: in the first stage, the upper fire is 135 ℃, the lower fire is 170 ℃, and the baking time is 23 min; in the second stage, the upper fire is 215 ℃, the lower fire is 260 ℃, and the baking time is 8.5 min; in the third stage, the upper fire is 180 ℃, the lower fire is 150, and the baking time is 13 min; discharging, cooling and reserving for later use;
(9) cleaning fresh lemon, orange and mulberry, juicing, mixing, adding the mixture into the Geliding powder, continuing to add starch paste, condensed milk, chitosan, soybean oil, castor oil and honey after the Geliding powder expands and grows up, heating and stirring the mixture till the mixture is completely melted to prepare mirror pectin for later use;
(10) and uniformly coating the mirror pectin on the surface of the baked bread when the bread is hot, and packaging after the mirror pectin is adhered to the surface of the bread and does not flow to obtain the matcha bread.
Example 3
Matcha bread is mainly prepared from the following raw materials in parts by weight: 100 parts of strong flour, 30 parts of matcha powder, 20 parts of soybean powder, 20 parts of wheat gluten, 13 parts of bitter gourd powder, 23 parts of stevia rebaudiana powder, 15 parts of hawthorn powder, 4 parts of dai powder, 4 parts of citronella powder, 4 parts of eucalyptus globulus powder, 4 parts of sophora flower bud powder, 17 parts of plum juice, 1.5 parts of ammonium chloride, 2 parts of ammonium carbonate, 2 parts of distilled glyceryl monostearate, 1 part of cephalin, 0.5 part of sodium propionate, 0.7 part of heme iron, 0.7 part of casein phosphopeptide, 0.7 part of maltol, 2 parts of active dry yeast, 30 parts of mirror pectin, 7 parts of sucrose, 7 parts of maltose, 4 parts of eggs, 25 parts of milk powder, 10 parts of butter, 5 parts of sesame oil, 5 parts of rice bran oil, 10 parts of salt and 45 parts of water;
the mirror pectin is mainly prepared from the following raw materials in parts by weight: 40 parts of Jili Ding powder, 10 parts of starch paste, 20 parts of lemon juice, 20 parts of orange juice, 25 parts of mulberry juice, 15 parts of condensed milk, 3 parts of chitosan, 7 parts of soybean oil, 7 parts of castor oil and 20 parts of honey.
The green tea bread is prepared by the following method according to the mixture ratio, and the method specifically comprises the following steps:
(1) cleaning fresh fructus Momordicae Charantiae, removing seeds, slicing, soaking in ice saline water for 7-10min, taking out, rinsing, squeezing to obtain pulp, squeezing and filtering with 25 mesh filter cloth, standing the filtrate at-5 deg.C for 10 hr, siphoning out supernatant, and passing the supernatant through adsorption column filled with macroporous resin, wherein the volume ratio of fructus Momordicae Charantiae extract to macroporous resin is 30:1, and the flow rate of effluent is controlled at 3.5L/h. Collecting the effluent, repeating the operation for 3 times, mixing the effluent, uniformly mixing to obtain a balsam pear extract, and performing spray drying on the balsam pear extract to obtain balsam pear powder for later use;
(2) removing impurities from fresh stevia, fructus crataegi, bitter orange, herba Cymbopogonis Citrari, Eucalyptus globulus and flos Sophorae bud, cleaning, soaking in normal saline, rinsing, soaking in mixed solution of edible vinegar and Chinese liquor at equal volume ratio for 15min, taking out, rinsing, dewatering, draining, drying in a microwave oven at 120 deg.C, grinding, and sieving to obtain mixed powder;
(3) cleaning fresh mume fructus and fructus Pruni Salicinae, removing core, soaking in normal saline, rinsing, mincing respectively, soaking in Chinese liquor, sealing, refrigerating for 2 days, and separating liquid and residue to obtain mume fructus juice and fructus Pruni Salicinae juice;
(4) dissolving ammonium chloride, ammonium carbonate, sucrose and maltose in warm water, adding active dry yeast, mixing, and activating to obtain fermentation broth;
(5) breaking eggs, removing shell, continuously stirring to foam, adding into milk powder, adding distilled glyceryl monostearate and cephalin, stirring continuously, and emulsifying to obtain emulsion;
(6) mixing high gluten flour, sodium propionate, heme iron, casein phosphopeptide and maltitol, stirring until the mixture is fully and uniformly mixed, then adding plum juice, fermentation liquor, emulsion, salt and water, continuously kneading dough until the dough is smooth and not sticky, then adding dissolved butter, sesame oil and rice bran oil, continuously kneading until the grease is uniform, finally adding matcha powder, soybean meal, wheat gluten powder, bitter gourd powder and mixed powder, continuously kneading until the dough is elastic until the dough can be pulled into a semitransparent net structure, and preparing gluten dough for later use;
(7) putting gluten dough into an atomized bread fermentation box, fermenting for 40min at the temperature of 30 ℃ and the relative humidity of 85%, continuously extruding the dough by hands to exhaust after fermenting to 3 times, cutting the gluten dough into small balls after exhausting, twisting into a round shape, and sending into a fermentation box for fermentation for later use;
(8) filling the proofed bread blanks into a baking mould coated with oil, and baking in an oven, wherein the baking is divided into three stages: the first stage, the upper fire is 150 ℃, the lower fire is 180 ℃, and the baking time is 20 min; in the second stage, the upper fire is 230 ℃, the lower fire is 270 ℃, and the baking time is 7 min; in the third stage, the upper fire is 190 ℃, the lower fire is 160, and the baking time is 10 min; discharging, cooling and reserving for later use;
(9) cleaning fresh lemon, orange and mulberry, juicing, mixing, adding the mixture into the Geliding powder, continuing to add starch paste, condensed milk, chitosan, soybean oil, castor oil and honey after the Geliding powder expands and grows up, heating and stirring the mixture till the mixture is completely melted to prepare mirror pectin for later use;
(10) and uniformly coating the mirror pectin on the surface of the baked bread when the bread is hot, and packaging after the mirror pectin is adhered to the surface of the bread and does not flow to obtain the matcha bread.
The following comparative experiments were performed and conducted on the sensory evaluation test of matcha bread, shelf life and soluble solid content, and the effect of different amounts of matcha powder on the quality of matcha bread, with the results shown in tables 1, 2 and 3:
group 1: the raw materials of the green tea bread are high gluten flour, green tea powder, eggs, milk powder, mirror pectin, sucrose, maltose, active dry yeast, butter, salt and water, and the rest are the same as those in the embodiment 1 of the invention.
Group 2: the raw materials of the green tea bread are strong flour, green tea powder, eggs, milk powder, ammonium chloride, ammonium carbonate, maltitol, cane sugar, maltose, active dry yeast, butter, salt and water, and the rest are the same as those in the embodiment 1 of the invention.
Group 3: the raw materials of the green tea bread are strong flour, green tea powder, soybean meal, wheat gluten, bitter gourd powder, stevia powder, hawthorn powder, eggs, milk powder, cane sugar, maltose, active dry yeast, butter, salt and water, and the rest are the same as those in the embodiment 1 of the invention.
Group 4: the raw materials of the matcha bread are strong flour, matcha powder, daidai powder, citronella powder, eucalyptus globulus powder, sophora flower bud powder, plum juice, eggs, milk powder, cane sugar, maltose, active dry yeast, butter, salt and water, and the rest are the same as those in the embodiment 1 of the invention.
Group 5: the raw materials of the green tea bread are strong flour, green tea powder, distilled glycerin monostearate, cephalin, sodium propionate, heme iron, casein phosphopeptide, eggs, milk powder, cane sugar, maltose, active dry yeast, sesame oil, rice bran oil, butter, salt and water, and the rest are the same as those in the embodiment 1 of the invention.
Group 6: example 1 of the present invention.
Group 7: example 2 of the present invention.
Group 8: example 3 of the present invention.
As shown in the shelf life and sensory evaluation of table 1, the matcha bread prepared in groups 1 to 5 had a golden yellow surface, a uniform color, a unique taste, a strong milk flavor, a yolk flavor, and a fruit flavor, a sweet and delicious taste, softness and looseness, toughness, tooth-sticking resistance, and a significantly improved sensory evaluation, compared with the groups 6 to 7 of the examples of the present invention.
As can be seen from Table 2, the shelf life and soluble solid content of the bread prepared in groups 6 to 7 were much longer than those of the other groups and increased with the increase in the amount of the raw materials, as compared with groups 6 to 7 of examples of the present invention in groups 1 to 5.
As can be seen from Table 3, in the development of the Matcha bread, the amount of the Matcha powder placed has a very important influence on the color, the fragrance and the taste of the bread. With the increase of the adding amount of the matcha powder, the color of the matcha bread is changed from light green to green and dark green, the fragrance is more and more fragrant and dense along with the increase of the amount, but the taste is changed from the initial light tea fragrance to bitter taste, and the original faint scent of the matcha bread is lost, so that the adding amount of the matcha powder is most scientific and reasonable, and the prepared matcha bread is green in surface, glossy, beautiful in color, rich in tea fragrance, free of bitter taste, fine and smooth in taste and free of tooth sticking.
In conclusion, the raw material formula of the matcha bread is scientific and reasonable, the sensory evaluation of the bread is effectively improved, the shelf life is effectively prolonged, and the nutritional value is improved.
TABLE 1 shelf life and sensory evaluation of Matcha bread
Figure BDA0001332919930000111
Figure BDA0001332919930000121
TABLE 2 shelf life and soluble solids content of Matcha bread
Type (B) Group 1 Group 2 Group 3 Group 4 Group 5 Group 6 Group 7 Group 8
Shelf life/day 4 4.5 6 8 10 13 15 18
Soluble solids content% 5 7 10 15 12 20 23 25
TABLE 3 influence of different amounts of Matcha powder on Matcha bread quality
Figure BDA0001332919930000122
The above description is intended to describe in detail the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the claims of the present invention, and all equivalent changes and modifications made within the technical spirit of the present invention should fall within the scope of the claims of the present invention.

Claims (7)

1.一种抹茶面包，其特征在于，主要由以下重量份原料制成：高筋面粉80-100份、抹茶粉25-30份、大豆粉17-20份、谷朊粉15-20份、苦瓜粉10-13份、甜菊粉20-23份、山楂粉13-15份、玳玳粉3-4份、香茅粉3-4份、蓝桉粉3-4份、槐花蕾粉3-4份、梅子汁15-17份、李子汁15-17份、氯化铵1-1.5份、碳酸铵1-2份、蒸馏单硬脂酸甘油酯1.5-2份、脑磷脂0.5-1份、丙酸钠0.3-0.5份、血红素铁0.5-0.7份、酪蛋白磷酸肽0.5-0.7份、麦芽醇0.5-0.7份、活性干酵母1-2份、镜面果胶20-30份、蔗糖5-7份、麦芽糖5-7份、鸡蛋3-4份、奶粉20-25份、黄油6-10份、芝麻油3-5份、米糠油3-5份、盐5-10份及水35-45份；1. A matcha bread is characterized in that, it is mainly made of following parts by weight raw materials: 80-100 parts of high-gluten flour, 25-30 parts of matcha powder, 17-20 parts of soybean flour, 15-20 parts of gluten flour, 10-13 parts of bitter gourd powder, 20-23 parts of stevia powder, 13-15 parts of hawthorn powder, 3-4 parts of tortoise powder, 3-4 parts of citronella powder, 3-4 parts of eucalyptus powder, 3- 4 parts, 15-17 parts of plum juice, 15-17 parts of plum juice, 1-1.5 parts of ammonium chloride, 1-2 parts of ammonium carbonate, 1.5-2 parts of distilled glycerol monostearate, 0.5-1 part of cephalin , 0.3-0.5 part of sodium propionate, 0.5-0.7 part of heme iron, 0.5-0.7 part of casein phosphopeptide, 0.5-0.7 part of maltitol, 1-2 parts of active dry yeast, 20-30 parts of mirror pectin, sucrose 5-7 parts, maltose 5-7 parts, eggs 3-4 parts, milk powder 20-25 parts, butter 6-10 parts, sesame oil 3-5 parts, rice bran oil 3-5 parts, salt 5-10 parts and water 35 parts - 45 servings; 抹茶面包的制作方法，具体包括以下步骤：The production method of matcha bread specifically includes the following steps: (1)将新鲜的苦瓜洗净去籽，切制成片，放入冰盐水中浸制7-10min，捞出瓜片漂洗后榨汁成浆，用滤布挤压过滤，所得滤液静置后虹吸出上清液，将上清液通过填充有大孔树脂的吸附柱，收集流出液，重复操作2-3次，合并流出液，混合均匀得到苦瓜提取液，将苦瓜提取液进行喷雾干燥，得到苦瓜粉，备用；(1) Wash the fresh bitter gourd and remove the seeds, cut it into pieces, put it into ice salt water for 7-10min, take out the melon pieces for rinsing and squeeze the juice into pulp, squeeze and filter with a filter cloth, and the resulting filtrate is left to stand. Siphon the supernatant, pass the supernatant through an adsorption column filled with macroporous resin, collect the effluent, repeat the operation 2-3 times, combine the effluent, mix evenly to obtain the bitter gourd extract, and spray dry the bitter gourd extract, Get bitter gourd powder, set aside; (2)将新鲜的甜菊、山楂、玳玳、香茅、蓝桉及槐花蕾除杂洗净后，经生理盐水浸泡后漂洗，再放入由等体积比的食醋和白酒混合而成的混合液中浸泡10-15min，捞起漂洗后，脱水沥干，放入100-120℃的微波烘箱中烘制，研磨过筛，制得混合粉末，备用；(2) After removing impurities and washing the fresh stevia, hawthorn, tortoise, lemongrass, Eucalyptus globulus and Sophora japonica bud, soaked in physiological saline, rinsed, and then put in a mixture of vinegar and white wine in an equal volume ratio Soak in the mixed solution for 10-15min, pick up and rinse, dehydrate and drain, put it into a microwave oven at 100-120°C for drying, grind and sieve to obtain mixed powder for use; (3)将新鲜的梅子及李子洗净去核，经生理盐水浸泡漂洗，分别绞碎后放入白酒中浸泡，密封冷藏1-2天，液渣分离，制得梅子汁及李子汁，备用；(3) fresh plums and plums are washed and de-cored, soaked and rinsed in physiological saline, minced and soaked in white wine, sealed and refrigerated for 1-2 days, and the liquid residue is separated to obtain plum juice and plum juice, which are for later use. ; (4)将氯化铵、碳酸铵、蔗糖及麦芽糖溶解于温水中，加入活性干酵母，混合均匀后活化制得发酵液，备用；(4) dissolving ammonium chloride, ammonium carbonate, sucrose and maltose in warm water, adding active dry yeast, mixing uniformly and then activating to obtain fermentation broth, for subsequent use; (5)将鸡蛋打碎去壳，不断搅拌至起泡后加入奶粉中，再加入蒸馏单硬脂酸甘油酯及脑磷脂，继续搅拌进行乳化，得到乳状液，备用；(5) the egg is broken and shelled, continuously stirred until foaming and then added in the milk powder, then added distilled glyceryl monostearate and cephalin, and continued stirring to emulsify to obtain an emulsion, for subsequent use; (6)将高筋面粉、丙酸钠、血红素铁、酪蛋白磷酸肽及麦芽醇混合，搅拌直至充分混合均匀，然后加入梅子汁、李子汁、发酵液、乳状液、盐及水，不停搓揉面团直至面团光滑不黏手，再加入溶解好的黄油、芝麻油及米糠油，继续揉面至油脂均匀后，最后加入抹茶粉、大豆粉、谷朊粉、苦瓜粉及混合粉末，继续揉面至有弹性，直至能拉成半透明网状结构，制得面筋面团，备用；(6) Mix high-gluten flour, sodium propionate, heme iron, casein phosphopeptide and maltitol, stir until fully mixed, then add plum juice, plum juice, fermentation broth, emulsion, salt and water, do not Stop kneading the dough until it is smooth and not sticky, then add the dissolved butter, sesame oil and rice bran oil, continue to knead the dough until the oil is even, and finally add matcha powder, soybean powder, gluten powder, bitter gourd powder and mixed powder, continue Knead the dough until it is elastic, until it can be pulled into a translucent mesh structure to prepare a gluten dough and set aside; (7)将面筋面团置于雾化面包发酵箱中，在温度为26-30℃，相对湿度为75-85％下进行一次发酵40-50min，发酵至2-3倍大后用手不断地挤压面团排气，排气完成后将面筋面团分割成小团，搓成圆形状，送入醒发箱进行醒发，备用；(7) The gluten dough is placed in the atomized bread fermentation box, and the temperature is 26-30 ° C and the relative humidity is 75-85% for a fermentation for 40-50 minutes, and after fermentation to 2-3 times the size, it is continuously fermented by hand. Squeeze the dough to exhaust, and after the exhaust is completed, divide the gluten dough into small balls, knead it into a round shape, and send it to the proofing box for proofing, and set aside; (8)将醒发好的面包坯装入涂好油的烤模中，放入烤炉中烘烤，出料，冷却，备用；(8) Put the proofed bread into the oiled baking mold, put it into the oven to bake, discharge, cool, and set aside; (9)将新鲜的柠檬、橙子及桑葚洗净后榨汁，混合后加入吉利丁粉中，待吉利丁粉膨胀发大后，再继续加入淀粉糊、炼乳、壳聚糖、大豆油、蓖麻油及蜂蜜，一边加热一边搅拌至完全融化，制得镜面果胶，备用；(9) Wash the fresh lemons, oranges and mulberries, squeeze the juice, add them to the gelatin powder after mixing, and continue to add starch paste, condensed milk, chitosan, soybean oil, castor after the gelatin powder swells. The sesame oil and honey are heated and stirred until completely melted to obtain mirror pectin, ready for use; (10)趁热将上述的镜面果胶均匀涂抹到烘烤好的面包表面，待镜面果胶黏附在面包表面而不流动后即可包装，得到所述的抹茶面包。(10) Evenly smear the above-mentioned mirror pectin on the surface of the baked bread while it is still hot, and then package after the mirror pectin is adhered to the bread surface and does not flow to obtain the matcha bread. 2.根据权利要求1所述的抹茶面包，其特征在于，主要由以下重量份原料制成：高筋面粉90份、抹茶粉27份、大豆粉18.5份、谷朊粉17份、苦瓜粉11.5份、甜菊粉21.5份、山楂粉14份、玳玳粉3.5份、香茅粉3.5份、蓝桉粉3.5份、槐花蕾粉3.5份、梅子汁16份、李子汁16份、氯化铵1.3份、碳酸铵1.5份、蒸馏单硬脂酸甘油酯1.7份、脑磷脂0.7份、丙酸钠0.4份、血红素铁0.6份、酪蛋白磷酸肽0.6份、麦芽醇0.6份、活性干酵母1.5份、镜面果胶25份、蔗糖6份、麦芽糖6份、鸡蛋3.5份、奶粉23份、黄油8份、芝麻油4份、米糠油4份、盐7份及水40份。2. Matcha bread according to claim 1 is characterized in that, it is mainly made from the following raw materials in parts by weight: 90 parts of high-gluten flour, 27 parts of matcha powder, 18.5 parts of soybean powder, 17 parts of gluten powder, 11.5 parts of bitter gourd powder parts, 21.5 parts of stevia powder, 14 parts of hawthorn powder, 3.5 parts of tortoise powder, 3.5 parts of citronella powder, 3.5 parts of eucalyptus powder, 3.5 parts of sophora bud powder, 16 parts of plum juice, 16 parts of plum juice, 1.3 parts of ammonium chloride 1.5 parts of ammonium carbonate, 1.7 parts of distilled glycerol monostearate, 0.7 parts of cephalins, 0.4 parts of sodium propionate, 0.6 parts of heme iron, 0.6 parts of casein phosphopeptides, 0.6 parts of maltitol, 1.5 parts of active dry yeast 25 parts mirror pectin, 6 parts sucrose, 6 parts maltose, 3.5 parts eggs, 23 parts milk powder, 8 parts butter, 4 parts sesame oil, 4 parts rice bran oil, 7 parts salt and 40 parts water. 3.根据权利要求1或2所述的抹茶面包，其特征在于，所述镜面果胶主要由以下重量份原料制成：吉利丁粉30-40份、淀粉糊7-10份、柠檬汁15-20份、橙子汁17-20份、桑葚汁20-25份、炼乳10-15份、壳聚糖2-3份、大豆油5-7份、蓖麻油5-7份及蜂蜜15-20份。3. The matcha bread according to claim 1 or 2, wherein the mirror pectin is mainly made of the following raw materials in parts by weight: 30-40 parts of gelatin powder, 7-10 parts of starch paste, 15 parts of lemon juice -20 parts, orange juice 17-20 parts, mulberry juice 20-25 parts, condensed milk 10-15 parts, chitosan 2-3 parts, soybean oil 5-7 parts, castor oil 5-7 parts and honey 15-20 parts share. 4.根据权利要求1所述的抹茶面包，其特征在于，所述镜面果胶主要由以下重量份原料制成：吉利丁粉35份、淀粉糊8.5份、柠檬汁17份、橙子汁18.5份、桑葚汁23份、炼乳13份、壳聚糖2.5份、大豆油6份、蓖麻油6份及蜂蜜17份。4. Matcha bread according to claim 1, is characterized in that, described mirror pectin is mainly made from following raw material in parts by weight: 35 parts of gelatin powder, 8.5 parts of starch paste, 17 parts of lemon juice, 18.5 parts of orange juice , 23 parts of mulberry juice, 13 parts of condensed milk, 2.5 parts of chitosan, 6 parts of soybean oil, 6 parts of castor oil and 17 parts of honey. 5.根据权利要求1所述的抹茶面包的制作方法，其特征在于：步骤(1)中所述滤布的目数为20-25目，所述静置的温度为-5℃-0℃，时间为10-12h。5. The method for making matcha bread according to claim 1, characterized in that: the mesh number of the filter cloth described in the step (1) is 20-25 mesh, and the temperature of the standstill is -5°C-0°C , the time is 10-12h. 6.根据权利要求1所述的抹茶面包的制作方法，其特征在于：步骤(1)中苦瓜提取液与大孔树脂的体积比为30:1，流出液的速度控制在2.5-3.5L/h。6. the preparation method of matcha bread according to claim 1 is characterized in that: in step (1), the volume ratio of bitter gourd extract and macroporous resin is 30:1, and the speed of effluent is controlled at 2.5-3.5L/ h. 7.根据权利要求1所述的抹茶面包的制作方法，其特征在于，步骤(8)中所述烘烤分为三个阶段：第一阶段，上火为120-150℃，下火为160-180℃，烘烤时间20-25min；第二阶段，上火为200-230℃，下火为250-270℃，烘烤时间7-10min；第三阶段，上火为170-190℃，下火为140-160℃，烘烤时间10-15min。7 . The method for making matcha bread according to claim 1 , wherein the baking described in step (8) is divided into three stages: the first stage, the heating temperature is 120-150° C., and the lower heating temperature is 160° C. 8 . -180℃, the baking time is 20-25min; in the second stage, the heating is 200-230℃, the lowering fire is 250-270℃, and the baking time is 7-10min; the third stage, the heating is 170-190℃, The lower fire is 140-160℃, and the baking time is 10-15min.
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