CN107279441A - A kind of dry preparation method of caramel pumpkin bread - Google Patents
A kind of dry preparation method of caramel pumpkin bread Download PDFInfo
- Publication number
- CN107279441A CN107279441A CN201710596621.4A CN201710596621A CN107279441A CN 107279441 A CN107279441 A CN 107279441A CN 201710596621 A CN201710596621 A CN 201710596621A CN 107279441 A CN107279441 A CN 107279441A
- Authority
- CN
- China
- Prior art keywords
- pumpkin
- caramel
- bread
- obtains
- stir
- 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.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
Abstract
The invention discloses the preparation method that a kind of caramel pumpkin bread is done, after flour, pumpkin powder and appropriate dusty yeast are mixed, plus suitable quantity of water is kneaded, and obtains dough, baking obtains bread；White granulated sugar is put into pot to mix with suitable quantity of water and heated, when sugar is fused into amber syrup, completes to stir off, obtains caramel；Take again after other pumpkin stripping and slicing, the 2Min of boiling water blanching 1, add proper honey, stir, be put into caramel and stir 10 20 seconds, rapid to take out freezing, the caramel pumpkin for obtaining freezing is standby；Take feeding freezer after two panels rusk, the middle caramel pumpkin for sandwiching freezing, the caramel for one layer of melting of trypsin method of being responsible for a task until it is completed then at gained cappelletti, vacuum seal suddenly to freeze, produce.Crisp in outer Jiao after golden yellow color of the present invention, entrance, syrup burnt odor is sweet, and sandwich pumpkin is sweet and dilitious, eats, stores and convenient transportation, solves the problem of easy water suction of rusk is made moist, adds the holding time of rusk.
Description
Technical field
It is exactly a kind of dry preparation method of caramel pumpkin bread the present invention relates to field of food.
Background technology
Rusk contains abundant carbohydrate, can increase heat supply.The porosity of rusk is big, and water content is again
Seldom, it can be shelved many days in relatively dry interior, be that traveller likes best that the food of carrying this product are easy to digest, Chewy can take exercise
The masticatory ability of child, promotes salivary secretion, is suitable as child's tooth grinding food.Containing abundant carbohydrate, children can be increased
The heat supply of youngster.Rusk due to by sufficiently fermentation and secondary baking, paste through well, form substantial amounts of caramel, have
Special caramel magma fragrance, eats fragrant and sweet crisp, absorbs that saliva power in mouth is strong, decomposition be digested and assimilated must well, be stomach sufferer
The optimal food of person especially hyperhydrochloria person, and suitable the elderly and children are edible.It is aqueous again because its porosity is big
Amount is again few, shelves 10 days and never degenerates in relatively dry interior, is the food that traveller likes best carrying.But, rusk pole
The easy moisture absorption, uses can or plastic bag sealing bag.
Patent CN1961683 discloses a kind of rusk being applied in food service industry and manufacture craft, manufacture craft
It is to take after wheat peels through screening and removing impurities, grinding is standby to 80 mesh flour;Wheat flour is weighed in proportion, adds activated yeast,
Original flavor soup material is heated to 30 DEG C, dough is blended into wheat flour, makes bread, bread is cut into 8-40 millimeters with machine
Fritter, then put it into drying oven, drying loads in sealing vacuum packaging bag, just edible to finished product;Original flavor soup
Material is respectively with beef, chicken, tomato, ham, curried preparation.The product conception Novel scientific, manufacture craft are superior, nutritive value
It is high, local flavor is quiet and tastefully laid out, mouthfeel is unique, crisp-fried is tasty, crisp taste is full, fragrance winding, aftertaste is long, temper cheek, beautiful appearance, suitable
Answer that crowd is suitable for people of all ages, can also temper the masticatory ability of tooth, eater and have suitable health, bring it is happy.But the face
It is responsible for a task until it is completed easily to absorb and is not easy to preserve behind moisture, Kaifeng, and taste is single.
The content of the invention
It is an object of the invention to provide the preparation method that a kind of caramel pumpkin bread is done.
Above-mentioned purpose is realized by following scheme：
A kind of dry preparation method of caramel pumpkin bread, it is characterised in that：Comprise the following steps：
（1）Pumpkin stripping and slicing is taken, is put into vitamin c solution and soaks 1-2 minutes, then smashs defibrination material to pieces, 10000-20000rpm is high
Speed shearing 10-20 seconds, drying obtains pumpkin powder standby；
（2）After flour, pumpkin powder and appropriate dusty yeast are mixed, plus suitable quantity of water is kneaded, and obtains dough, baking obtains bread；
（3）Bread is put into drying oven, drying, obtains rusk standby；
（4）White granulated sugar is put into pot to mix with suitable quantity of water and heated, when sugar is fused into amber syrup, completes to stir off, obtains
Caramel；Take again after other pumpkin stripping and slicing, boiling water blanching 1-2Min, add proper honey, stir, be put into caramel and stir
Mix 10-20 seconds, rapid to take out freezing, the caramel pumpkin for obtaining freezing is standby；
（5）Two panels rusk is taken, centre sandwiches the caramel pumpkin of freezing, be responsible for a task until it is completed what one layer of trypsin method was melted then at gained cappelletti
Freezer is sent into after caramel, vacuum seal suddenly to freeze, and is produced.
A kind of dry preparation method of described caramel pumpkin bread, it is characterised in that：The preparation method of vitamin c solution
For：A piece of 3-5g vitamin cs preparation is added in per 100-200ml water to be made.
A kind of dry preparation method of described caramel pumpkin bread, it is characterised in that：It is the raw material by following weight parts
It is made：Pumpkin 13-15, flour 50-70, dusty yeast 1-2, white granulated sugar 10-30, honey 3-5.
A kind of dry preparation method of described caramel pumpkin bread, it is characterised in that：It is used for making south in pumpkin used
Melon powder accounts for 20-30%, and remaining is used for cooking caramel pumpkin.
Beneficial effects of the present invention are：The present invention retains the nutritional ingredient in pumpkin using high speed shear, interrupts fiber, institute
Pumpkin powder can merge preferably with flour bread is made, obtain caramel pumpkin cappelletti and be responsible for a task until it is completed finished product, the rusk color and luster is golden
Crisp in outer Jiao after Huang, entrance, syrup burnt odor is sweet, and sandwich pumpkin is sweet and dilitious, eats, stores and convenient transportation, solves face
The problem of easy water suction of being responsible for a task until it is completed is made moist, adds the holding time of rusk.
Embodiment
A kind of dry preparation method of caramel pumpkin bread, comprises the following steps：
（1）Pumpkin stripping and slicing is taken, is put into vitamin c solution and soaks 2 minutes, then smash defibrination material, 15000rpm high speed shears 20 to pieces
Second, drying obtains pumpkin powder standby；
（2）After flour, pumpkin powder and appropriate dusty yeast are mixed, plus suitable quantity of water is kneaded, and obtains dough, baking obtains bread；
（3）Bread is put into drying oven, drying, obtains rusk standby；
（4）White granulated sugar is put into pot to mix with suitable quantity of water and heated, when sugar is fused into amber syrup, completes to stir off, obtains
Caramel；Take again after other pumpkin stripping and slicing, boiling water blanching 2Min, add proper honey, stir, be put into caramel and stir
20 seconds, rapid to take out freezing, the caramel pumpkin for obtaining freezing is standby；
（5）Two panels rusk is taken, centre sandwiches the caramel pumpkin of freezing, be responsible for a task until it is completed what one layer of trypsin method was melted then at gained cappelletti
Freezer is sent into after caramel, vacuum seal suddenly to freeze, and is produced.
The preparation method of vitamin c solution is：A piece of 4g vitamin cs preparation is added in per 200ml water to be made.
It is by following weight that a kind of described caramel pumpkin bread, which does it,（kg）Raw material be made：Pumpkin 15, flour 70, ferment
Female powder 1.6, white granulated sugar 20, honey 5.
Be used for making pumpkin powder in pumpkin used accounts for 30%, and remaining is used for cooking caramel pumpkin.
Claims (4)
1. a kind of dry preparation method of caramel pumpkin bread, it is characterised in that：Comprise the following steps：
(1) pumpkin stripping and slicing is taken, is put into vitamin c solution and soaks 1-2 minutes, then smashs defibrination material to pieces, 10000-20000rpm is high
Speed shearing 10-20 seconds, drying obtains pumpkin powder standby；
(2) after flour, pumpkin powder and appropriate dusty yeast are mixed, plus suitable quantity of water is kneaded, and obtains dough, baking obtains bread；
(3) bread is put into drying oven, drying, obtains rusk standby；
(4) white granulated sugar is put into pot to mix with suitable quantity of water and heated, when sugar is fused into amber syrup, completes to stir off, obtains
Caramel；Take again after other pumpkin stripping and slicing, boiling water blanching 1-2Min, add proper honey, stir, be put into caramel and stir
Mix 10-20 seconds, rapid to take out freezing, the caramel pumpkin for obtaining freezing is standby；
(5) two panels rusk is taken, centre sandwiches the caramel pumpkin of freezing, is responsible for a task until it is completed what one layer of trypsin method was melted then at gained cappelletti
Freezer is sent into after caramel, vacuum seal suddenly to freeze, and is produced.
2. a kind of dry preparation method of caramel pumpkin bread according to claim 1, it is characterised in that：Vitamin c solution
Preparation method be：A piece of 3-5g vitamin cs preparation is added in per 100-200ml water to be made.
3. a kind of dry preparation method of caramel pumpkin bread according to claim 1, it is characterised in that：It is by following heavy
The raw material for measuring part is made：Pumpkin 13-15, flour 50-70, dusty yeast 1-2, white granulated sugar 10-30, honey 3-5.
4. a kind of dry preparation method of caramel pumpkin bread according to claim 1, it is characterised in that：In pumpkin used
20-30% is accounted for for make pumpkin powder, remaining is used for cooking caramel pumpkin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710596621.4A CN107279441A (en) | 2017-07-20 | 2017-07-20 | A kind of dry preparation method of caramel pumpkin bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710596621.4A CN107279441A (en) | 2017-07-20 | 2017-07-20 | A kind of dry preparation method of caramel pumpkin bread |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107279441A true CN107279441A (en) | 2017-10-24 |
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ID=60102473
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710596621.4A Pending CN107279441A (en) | 2017-07-20 | 2017-07-20 | A kind of dry preparation method of caramel pumpkin bread |
Country Status (1)
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| CN (1) | CN107279441A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2323599Y (en) * | 1998-01-14 | 1999-06-16 | 北京育青食品开发有限公司 | Chinese type hamburger |
| CN1961683A (en) * | 2006-11-29 | 2007-05-16 | 金大顺 | Dehydrated bread and preparation process thereof |
| CN201256624Y (en) * | 2008-08-15 | 2009-06-17 | 赵存友 | Chinese chestnut hamburger |
| CN103284088A (en) * | 2013-05-31 | 2013-09-11 | 开原川顺食品加工有限公司 | Caramelized apple |
| CN104351291A (en) * | 2014-10-10 | 2015-02-18 | 高莉萍 | Preparation method for vegetable hamburger |
-
2017
- 2017-07-20 CN CN201710596621.4A patent/CN107279441A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2323599Y (en) * | 1998-01-14 | 1999-06-16 | 北京育青食品开发有限公司 | Chinese type hamburger |
| CN1961683A (en) * | 2006-11-29 | 2007-05-16 | 金大顺 | Dehydrated bread and preparation process thereof |
| CN201256624Y (en) * | 2008-08-15 | 2009-06-17 | 赵存友 | Chinese chestnut hamburger |
| CN103284088A (en) * | 2013-05-31 | 2013-09-11 | 开原川顺食品加工有限公司 | Caramelized apple |
| CN104351291A (en) * | 2014-10-10 | 2015-02-18 | 高莉萍 | Preparation method for vegetable hamburger |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171024 |