CN107296072A - A kind of mulberry leaf coarse cereals bread and its preparation technology - Google Patents
A kind of mulberry leaf coarse cereals bread and its preparation technology Download PDFInfo
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- CN107296072A CN107296072A CN201710578987.9A CN201710578987A CN107296072A CN 107296072 A CN107296072 A CN 107296072A CN 201710578987 A CN201710578987 A CN 201710578987A CN 107296072 A CN107296072 A CN 107296072A
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- bread
- mulberry leaf
- powder
- coarse cereals
- egg
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
Abstract
The invention discloses a kind of mulberry leaf coarse cereals bread, include the raw material of following weight：The 22000g of tailored flour for bread 18000, the 3000g of coarse cereal powder 2000, the 3000g of mulberry leaf powder 2000, the 1200g of high-sugar fresh yeast 800, the 200g of bread improver 100, the 1200g of milk powder 800, the 2000g of xylitol liquid 1000, the 2000g of xylosic alcohol powder 1000, the 12g of dehydroactic acid sodium 8, the 30g of calcium propionate 25, the 12g of potassium sorbate 8, the 2200g of egg 1800, the 8000g of clear water 7000, the 55g of egg essence 45, the 55g of milk face powder 45, the 300g of salt 200, the 2000g of butter 1000, the 1200g of cream 800.Preparation technology, comprises the following steps：(1) material prepares；(2) dough makes；(3) it is molded；(4) sabot；(5) proof；(6) front decoration, baking tray preheating are baked；(7) toast；(8) hang；(9) pack；(10) product inspection.The mulberry leaf coarse cereals bread of the present invention is nutritious, golden yellow color, and color is uniform, and without being charred, nothing is collapsed, fine and smooth, soft taste, taste of cream, also with light mulberry leaf delicate fragrance.
Description
Technical field
The present invention relates to food processing, specifically a kind of mulberry leaf coarse cereals bread and its preparation technology.
Background technology
Bread, is a kind of food for being made with five cereals (being usually wheat class) milling and being heated and being made.Based on wheat flour
Want raw material, with yeast, egg, grease, kernel etc. for auxiliary material, add water and be modulated into dough, by fermentation, integer, be molded, bake,
The bakery product that the processes such as cooling are processed.Bread is divided into by color：White bread, brown bread, whole-wheat bread, rye face
Bag, sour ferment bread and without fermentation bread；By material lot：Bread as basic food, fancy bread, conditioning bread, Denmark's butter bread.
Mulberry leaf, (Mulberry Leaf), scientific name：Folium Mori.Chinese medicine name, is the dried leaf of moraceae plants mulberry, is
The conventional food of silkworm, also known as mulberry, thorn mulberry, mulberry fruit tree, yellow wood leaf etc., mulberry tree, mulberry yield are planted in China north and south various regions extensively
It is abundant.Nature and flavor：Bitter；It is sweet；It is cold in nature.Function：Clearing liver nourishing the liver, dispelling wind and heat from the body；Clearing lung-heat；Improving eyesight.Cure mainly：Anemopyretic cold；At the beginning of wind-warm syndrome
Rise, fever and headache, perspiration and aversion to wind, pectoralgia of coughing；Or dryness of the lung dry cough without phlegm；Dry throat and mouth；Disturbed on wind-heat and liver-yang；Hot eyes swells
Bitterly.Mulberry leaf polysaccharide is rich in mulberry leaf, with the significant hypoglycemic and suppression elevated effect of blood fat.
Also mulberry leaf are not applied in coarse cereals bread on the market at present.
The content of the invention
It is an object of the invention to provide a kind of mulberry leaf coarse cereals bread and its preparation technology, to solve in above-mentioned background technology
The problem of proposition.
To achieve the above object, the present invention provides following technical scheme：
A kind of mulberry leaf coarse cereals bread, includes the raw material of following weight：Tailored flour for bread 18000-22000g, coarse cereal powder
2000-3000g, mulberry leaf powder 2000-3000g, high-sugar fresh yeast 800-1200g, bread improver 100-200g, milk powder 800-
1200g, xylitol liquid 1000-2000g, xylosic alcohol powder 1000-2000g, dehydroactic acid sodium 8-12g, calcium propionate 25-30g, sorb
Sour potassium 8-12g, egg 1800-2200g, clear water 7000-8000g, egg essence 45-55g, milk face powder 45-55g, salt
200-300g, butter 1000-2000g, cream 800-1200g.
It is used as further scheme of the invention：Include the raw material of following weight：Tailored flour for bread 20000g, coarse cereal powder
2500g, mulberry leaf powder 2500g, high-sugar fresh yeast 1000g, bread improver 150g, milk powder 1000g, xylitol liquid 1500g, xylose
Alcohol powder 1500g, dehydroactic acid sodium 10g, calcium propionate 30g, potassium sorbate 10g, egg 2000g, clear water 7500g, egg essence
50g, milk face powder 50g, salt 250g, butter 1500g, cream 1000g.
It is used as further scheme of the invention：The milk powder selects nest's milk powder.
It is used as further scheme of the invention：The butter selects good fortune butter near the house.
It is used as further scheme of the invention：The cream selects Josh cream.
It is used as further scheme of the invention：The preparation technology of described mulberry leaf coarse cereals bread, comprises the following steps：
(1) material prepares：Electronic scale is weighed by formulation weight, and by dry material sieving for standby, by high-sugar fresh yeast
Thaw standby；
(2) dough makes：Tailored flour for bread, coarse cereal powder, mulberry leaf powder, high-sugar fresh yeast, bread improver and milk powder is slow
Speed stirs for 2 minutes, then adds xylitol liquid, xylosic alcohol powder, dehydroactic acid sodium, calcium propionate, potassium sorbate, egg, clear
Water, egg essence, milk face powder and salt, are stirred into after coarse dough at a slow speed for 4 minutes, use stirring in quick 1 minute instead to dough
It is smooth, butter and cream are eventually adding, is stirred within 2 minutes at a slow speed, quick stirring 3 minutes mixes slowly 1 minute, face
Group's temperature：24-26 DEG C, it is divided into 2 equal portions, pressure surface 35 times；
(3) it is molded：42-45 grams of weight, length 6cm face block are made with bread production line；
(4) sabot：Each baking tray places 20 doughs；
(5) proof：36-38 DEG C of temperature, relative humidity 70-75%, time 150-180 minute；
(6) front decoration, baking tray preheating are baked：It is pressed in above bread, can toasts；
(7) toast：Using level stove, get angry 200 DEG C, lower fiery 200 DEG C, time 11-12 minute；
(8) hang：After baking terminates, cooled down between push-in is hung immediately, 23-25 degree DEG C naturally cooled under nature,
30 DEG C ± 2 of bread central temperature；Bread temperature is advisable and can packed no more than 28 DEG C；
(9) pack：Packing machine temperature is set：145-155 DEG C of horizontal sealing mouthful, 145-160 DEG C of vertical closure mouthful seals speed, 90-
100 pieces/minute；
(10) product inspection：Finished product net content：Water content 27-29% after 36-40 grams/bag, 24 hours.
It is used as further scheme of the invention：Baking tray described in step (4) is 40cm*60cm, laterally puts 4 pieces, longitudinal direction
Put 5 pieces.
It is used as further scheme of the invention：The shelf-life of the mulberry leaf coarse cereals bread is 180 days.
It is used as further scheme of the invention：The yield of the mulberry leaf coarse cereals bread is 95%.
It is used as further scheme of the invention：The profile of the mulberry leaf coarse cereals bread is strip.
Compared with prior art, the beneficial effects of the invention are as follows：The mulberry leaf coarse cereals bread of the present invention is nutritious, color and luster gold
Huang, color is uniform, and without being charred, nothing is collapsed, fine and smooth, soft taste, taste of cream, also with light mulberry leaf delicate fragrance.
Embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described,
Obviously, described embodiment is only a part of embodiment of the invention, rather than whole embodiments.Based in the present invention
Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under the premise of creative work is not made, all
Belong to the scope of protection of the invention.
Embodiment 1
In the embodiment of the present invention, a kind of mulberry leaf coarse cereals bread includes the raw material of following weight：Tailored flour for bread 18000g,
Coarse cereal powder 2000-3000g, mulberry leaf powder 2000g, high-sugar fresh yeast 800g, bread improver 100g, nest milk powder 800g, xylose
Alcohol liquid 1000g, xylosic alcohol powder 1000g, dehydroactic acid sodium 8g, calcium propionate 25g, potassium sorbate 8g, egg 1800g, clear water
7000g, egg essence 45g, milk face powder 45g, salt 200g, good fortune butter 1000g, Josh cream 800g near the house.
The preparation technology of described mulberry leaf coarse cereals bread, comprises the following steps：
(1) material prepares：Electronic scale is weighed by formulation weight, and by dry material sieving for standby, by high-sugar fresh yeast
Thaw standby；
(2) dough makes：Tailored flour for bread, coarse cereal powder, mulberry leaf powder, high-sugar fresh yeast, bread improver and milk powder is slow
Speed stirs for 2 minutes, then adds xylitol liquid, xylosic alcohol powder, dehydroactic acid sodium, calcium propionate, potassium sorbate, egg, clear
Water, egg essence, milk face powder and salt, are stirred into after coarse dough at a slow speed for 4 minutes, use stirring in quick 1 minute instead to dough
It is smooth, butter and cream are eventually adding, is stirred within 2 minutes at a slow speed, quick stirring 3 minutes mixes slowly 1 minute, face
Group's temperature：24 DEG C, it is divided into 2 equal portions, pressure surface 35 times；
(3) it is molded：42 grams of weight, length 6cm face block are made with bread production line；
(4) sabot：Each baking tray places 20 doughs, and baking tray is 40cm*60cm, laterally puts 4 pieces, longitudinally puts 5 pieces；
(5) proof：36 DEG C of temperature, relative humidity 70%, 150 minutes time；
(6) front decoration, baking tray preheating are baked：It is pressed in above bread, can toasts；
(7) toast：Using level stove, get angry 200 DEG C, lower fiery 200 DEG C, 11 minutes time；
(8) hang：After baking terminates, cooled down between push-in is hung immediately, 23-25 degree DEG C naturally cooled under nature,
30 DEG C ± 2 of bread central temperature；Bread temperature is advisable and can packed no more than 28 DEG C；
(9) pack：Packing machine temperature is set：145 DEG C of horizontal sealing mouthful, 145 DEG C of vertical closure mouthful seals speed, 90 pieces/minute；
(10) product inspection：Finished product net content：Water content 27% after 36 grams/bag, 24 hours.
The profile of the mulberry leaf coarse cereals bread is strip, and yield is 95%, and the shelf-life is 180 days.
Embodiment 2
In the embodiment of the present invention, a kind of mulberry leaf coarse cereals bread includes the raw material of following weight：Tailored flour for bread 20000g,
Coarse cereal powder 2500g, mulberry leaf powder 2500g, high-sugar fresh yeast 1000g, bread improver 150g, nest milk powder 1000g, xylitol liquid
1500g, xylosic alcohol powder 1500g, dehydroactic acid sodium 10g, calcium propionate 30g, potassium sorbate 10g, egg 2000g, clear water 7500g,
Egg essence 50g, milk face powder 50g, salt 250g, good fortune butter 1500g, Josh cream 1000g near the house.
The preparation technology of described mulberry leaf coarse cereals bread, comprises the following steps：
(1) material prepares：Electronic scale is weighed by formulation weight, and by dry material sieving for standby, by high-sugar fresh yeast
Thaw standby；
(2) dough makes：Tailored flour for bread, coarse cereal powder, mulberry leaf powder, high-sugar fresh yeast, bread improver and milk powder is slow
Speed stirs for 2 minutes, then adds xylitol liquid, xylosic alcohol powder, dehydroactic acid sodium, calcium propionate, potassium sorbate, egg, clear
Water, egg essence, milk face powder and salt, are stirred into after coarse dough at a slow speed for 4 minutes, use stirring in quick 1 minute instead to dough
It is smooth, butter and cream are eventually adding, is stirred within 2 minutes at a slow speed, quick stirring 3 minutes mixes slowly 1 minute, face
Group's temperature：25 DEG C, it is divided into 2 equal portions, pressure surface 35 times；
(3) it is molded：43 grams of weight, length 6cm face block are made with bread production line；
(4) sabot：Each baking tray places 20 doughs, and baking tray is 40cm*60cm, laterally puts 4 pieces, longitudinally puts 5 pieces；
(5) proof：3,7 DEG C of temperature, relative humidity 73%, 165 minutes time；
(6) front decoration, baking tray preheating are baked：It is pressed in above bread, can toasts；
(7) toast：Using level stove, get angry 200 DEG C, lower fiery 200 DEG C, 12 minutes time；
(8) hang：After baking terminates, cooled down between push-in is hung immediately, 23-25 degree DEG C naturally cooled under nature,
30 DEG C ± 2 of bread central temperature；Bread temperature is advisable and can packed no more than 28 DEG C；
(9) pack：Packing machine temperature is set：150 DEG C of horizontal sealing mouthful, 150 DEG C of vertical closure mouthful seals speed, 95 pieces/minute；
(10) product inspection：Finished product net content：Water content 28% after 38 grams/bag, 24 hours.
The profile of the mulberry leaf coarse cereals bread is strip, and yield is 95%, and the shelf-life is 180 days.
Embodiment 3
In the embodiment of the present invention, a kind of mulberry leaf coarse cereals bread includes the raw material of following weight：Tailored flour for bread 22000g,
Coarse cereal powder 3000g, mulberry leaf powder 3000g, high-sugar fresh yeast 1200g, bread improver 200g, nest milk powder 1200g, xylitol liquid
2000g, xylosic alcohol powder 2000g, dehydroactic acid sodium 12g, calcium propionate 30g, potassium sorbate 12g, egg 2200g, clear water 8000g,
Egg essence 55g, milk face powder 55g, salt 300g, good fortune butter 2000g, Josh cream 1200g near the house.
The preparation technology of described mulberry leaf coarse cereals bread, comprises the following steps：
(1) material prepares：Electronic scale is weighed by formulation weight, and by dry material sieving for standby, by high-sugar fresh yeast
Thaw standby；
(2) dough makes：Tailored flour for bread, coarse cereal powder, mulberry leaf powder, high-sugar fresh yeast, bread improver and milk powder is slow
Speed stirs for 2 minutes, then adds xylitol liquid, xylosic alcohol powder, dehydroactic acid sodium, calcium propionate, potassium sorbate, egg, clear
Water, egg essence, milk face powder and salt, are stirred into after coarse dough at a slow speed for 4 minutes, use stirring in quick 1 minute instead to dough
It is smooth, butter and cream are eventually adding, is stirred within 2 minutes at a slow speed, quick stirring 3 minutes mixes slowly 1 minute, face
Group's temperature：26 DEG C, it is divided into 2 equal portions, pressure surface 35 times；
(3) it is molded：45 grams of weight, length 6cm face block are made with bread production line；
(4) sabot：Each baking tray places 20 doughs, and baking tray is 40cm*60cm, laterally puts 4 pieces, longitudinally puts 5 pieces；
(5) proof：38 DEG C of temperature, relative humidity 75%, time 150-180 minute；
(6) front decoration, baking tray preheating are baked：It is pressed in above bread, can toasts；
(7) toast：Using level stove, get angry 200 DEG C, lower fiery 200 DEG C, 12 minutes time；
(8) hang：After baking terminates, cooled down between push-in is hung immediately, 23-25 degree DEG C naturally cooled under nature,
30 DEG C ± 2 of bread central temperature；Bread temperature is advisable and can packed no more than 28 DEG C；
(9) pack：Packing machine temperature is set：155 DEG C of horizontal sealing mouthful, 160 DEG C of vertical closure mouthful seals speed, 100 pieces/minute；
(10) product inspection：Finished product net content：Water content 27-29% after 40 grams/bag, 24 hours.
The profile of the mulberry leaf coarse cereals bread is strip, and yield is 95%, and the shelf-life is 180 days.
The mulberry leaf coarse cereals bread of the present invention is nutritious, golden yellow color, and color is uniform, and without being charred, nothing is collapsed, fine and smooth, mouth
Sense is soft, taste of cream, also with light mulberry leaf delicate fragrance.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, Er Qie
In the case of without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, embodiment all should be regarded as exemplary, and be nonrestrictive, the scope of the present invention is by appended power
Profit is required rather than described above is limited, it is intended that all in the implication and scope of the equivalency of claim by falling
Change is included in the present invention.
Moreover, it will be appreciated that although the present specification is described in terms of embodiments, not each embodiment is only wrapped
Containing an independent technical scheme, this narrating mode of specification is only that for clarity, those skilled in the art should
Using specification as an entirety, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
It may be appreciated other embodiment.
Claims (10)
1. a kind of mulberry leaf coarse cereals bread, it is characterised in that include the raw material of following weight：Tailored flour for bread 18000-22000g,
Coarse cereal powder 2000-3000g, mulberry leaf powder 2000-3000g, high-sugar fresh yeast 800-1200g, bread improver 100-200g, milk powder
800-1200g, xylitol liquid 1000-2000g, xylosic alcohol powder 1000-2000g, dehydroactic acid sodium 8-12g, calcium propionate 25-30g,
Potassium sorbate 8-12g, egg 1800-2200g, clear water 7000-8000g, egg essence 45-55g, milk face powder 45-55g, food
Salt 200-300g, butter 1000-2000g, cream 800-1200g.
2. mulberry leaf coarse cereals bread according to claim 1, it is characterised in that include the raw material of following weight：Bread is special
Powder 20000g, coarse cereal powder 2500g, mulberry leaf powder 2500g, high-sugar fresh yeast 1000g, bread improver 150g, milk powder 1000g, wood
Sugar alcohol liquid 1500g, xylosic alcohol powder 1500g, dehydroactic acid sodium 10g, calcium propionate 30g, potassium sorbate 10g, egg 2000g, clear water
7500g, egg essence 50g, milk face powder 50g, salt 250g, butter 1500g, cream 1000g.
3. mulberry leaf coarse cereals bread according to claim 1 or 2, it is characterised in that the milk powder selects nest's milk powder.
4. mulberry leaf coarse cereals bread according to claim 1 or 2, it is characterised in that the butter selects good fortune butter near the house.
5. mulberry leaf coarse cereals bread according to claim 1 or 2, it is characterised in that the cream selects Josh cream.
6. the preparation technology of a kind of mulberry leaf coarse cereals bread as described in claim 1-5 is any, it is characterised in that including following step
Suddenly：
(1) material prepares：Electronic scale is weighed by formulation weight, and by dry material sieving for standby, high-sugar fresh yeast is thawed
It is standby；
(2) dough makes：By 2 points at a slow speed of tailored flour for bread, coarse cereal powder, mulberry leaf powder, high-sugar fresh yeast, bread improver and milk powder
Clock stirs, and then adds xylitol liquid, xylosic alcohol powder, dehydroactic acid sodium, calcium propionate, potassium sorbate, egg, clear water, chicken
Egg essence, milk face powder and salt, are stirred into after coarse dough at a slow speed for 4 minutes, are used instead and are stirred within quick 1 minute smooth to dough,
Butter and cream are eventually adding, is stirred within 2 minutes at a slow speed, quick stirring 3 minutes mixes slowly 1 minute, dough temperature
Degree：24-26 DEG C, it is divided into 2 equal portions, pressure surface 35 times；
(3) it is molded：42-45 grams of weight, length 6cm face block are made with bread production line；
(4) sabot：Each baking tray places 20 doughs；
(5) proof：36-38 DEG C of temperature, relative humidity 70-75%, time 150-180 minute；
(6) front decoration, baking tray preheating are baked：It is pressed in above bread, can toasts；
(7) toast：Using level stove, get angry 200 DEG C, lower fiery 200 DEG C, time 11-12 minute；
(8) hang：After baking terminates, cooled down between push-in is hung immediately, 23-25 degree DEG C, bread are naturally cooled under nature
30 DEG C ± 2 of central temperature；Bread temperature is advisable and can packed no more than 28 DEG C；
(9) pack：Packing machine temperature is set：145-155 DEG C of horizontal sealing mouthful, 145-160 DEG C of vertical closure mouthful, sealing speed, 90-100 blocks/
Minute；
(10) product inspection：Finished product net content：Water content 27-29% after 36-40 grams/bag, 24 hours.
7. the preparation technology of mulberry leaf coarse cereals bread according to claim 6, it is characterised in that baking tray described in step (4)
For 40cm*60cm, 4 pieces are laterally put, 5 pieces are longitudinally put.
8. the preparation technology of mulberry leaf coarse cereals bread according to claim 6, it is characterised in that the mulberry leaf coarse cereals bread
Shelf-life is 180 days.
9. the preparation technology of mulberry leaf coarse cereals bread according to claim 6, it is characterised in that the mulberry leaf coarse cereals bread
Yield is 95%.
10. the preparation technology of mulberry leaf coarse cereals bread according to claim 6, it is characterised in that the mulberry leaf coarse cereals bread
Profile be strip.
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| CN201710578987.9A CN107296072A (en) | 2017-07-14 | 2017-07-14 | A kind of mulberry leaf coarse cereals bread and its preparation technology |
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ID=60132769
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108271846A (en) * | 2018-04-11 | 2018-07-13 | 陕西安康花旗食品有限公司 | A kind of mulberry leaf biscuit and process of preparing |
| CN108378095A (en) * | 2018-01-15 | 2018-08-10 | 江苏润普食品科技股份有限公司 | A kind of bread based article Compositional antiseptic agent |
| CN108497026A (en) * | 2018-06-08 | 2018-09-07 | 安徽马氏食品有限公司 | A kind of bread and preparation method thereof |
| CN109874840A (en) * | 2019-04-19 | 2019-06-14 | 陕西科技大学 | A kind of mulberry leaf bread and preparation method thereof |
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| CN102726474A (en) * | 2012-07-18 | 2012-10-17 | 罗晓枚 | Pre-blent mulberry leaf bread flour |
| CN103329964A (en) * | 2013-06-27 | 2013-10-02 | 冯耀荣 | Multi-grain bread and making method thereof |
| CN103749616A (en) * | 2014-02-01 | 2014-04-30 | 徐静 | Method for making cereal green tea bread |
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| CN101019567A (en) * | 2007-03-19 | 2007-08-22 | 中国人民解放军总后勤部军需装备研究所 | Storable bread and its making process |
| CN101961037A (en) * | 2009-12-14 | 2011-02-02 | 洽洽食品股份有限公司 | Method for processing soft bread |
| CN102550622A (en) * | 2012-02-14 | 2012-07-11 | 张路 | Preparation method of mulberry leaf powder bread |
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| CN108271846A (en) * | 2018-04-11 | 2018-07-13 | 陕西安康花旗食品有限公司 | A kind of mulberry leaf biscuit and process of preparing |
| CN108497026A (en) * | 2018-06-08 | 2018-09-07 | 安徽马氏食品有限公司 | A kind of bread and preparation method thereof |
| CN109874840A (en) * | 2019-04-19 | 2019-06-14 | 陕西科技大学 | A kind of mulberry leaf bread and preparation method thereof |
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Application publication date: 20171027 |