CN107410979A - 一种红薯膨化双层面包的制备方法 - Google Patents

一种红薯膨化双层面包的制备方法 Download PDF

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Publication number
CN107410979A
CN107410979A CN201710595720.0A CN201710595720A CN107410979A CN 107410979 A CN107410979 A CN 107410979A CN 201710595720 A CN201710595720 A CN 201710595720A CN 107410979 A CN107410979 A CN 107410979A
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Prior art keywords
sweet potato
bread
standby
expanded
powder
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English (en)
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陈大河
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Hefei Swiss Food Co Ltd
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Hefei Swiss Food Co Ltd
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Priority to CN201710595720.0A priority Critical patent/CN107410979A/zh
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/105Sweet potatoes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20Synthetic spices, flavouring agents or condiments
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065Microorganisms
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10Coating with edible coatings, e.g. with oils or fats
    • A23P20/15Apparatus or processes for coating with liquid or semi-liquid products
    • A23P20/18Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/67Plantarum

Abstract

本发明公开了一种红薯膨化双层面包的制备方法,红薯切块后,于100‑110℃下加热10‑20分钟后,取出,加入酵母菌和植物乳杆菌室温发酵4‑5小时,搅碎,得发酵红薯泥备用;另外取红薯粉膨化后,加入蛋糕预拌粉混匀,加入适量水,揉捏均匀,捏成红薯球,再小火炸熟备用;取低筋面粉、发酵红薯泥、融化的黄油、炼乳、食盐、砂糖、与适量水混合均匀后,揉成面糊备用;在红薯球表面涂上一层起酥油,再于其外面包裹一层制得的面糊,静置30‑40分钟后,蒸熟;在蒸熟的面包表面喷涂一层焦糖后即得。

Description

一种红薯膨化双层面包的制备方法
技术领域
[0001] 本发明涉及面包领域,确切地说是一种红薯膨化双层面包的制备方法。
背景技术
[0002] 面包,也写作麵包,是一种用五谷(一般是麦类)磨粉制作并加热而制成的食品。以 小麦粉为主要原料,以酵母、鸡蛋、油脂、糖、盐等为辅料,加水调制成面团,经过分割、成形、 醒发、焙烤、冷却等过程加工而成的焙烤食品。通常,我们提到面包,大都会想到欧美面包或 日式的夹馅面包、甜面包等。其实,世界上还有许多特殊种类的面包。世界上广泛使用的制 作面包的原料除了黑麦粉、小麦粉以外,还有荞麦粉、糙米粉、玉米粉等。有些面包经酵母发 酵,在烘烤过程中变得更加蓬松柔软;还有许多面包恰恰相反,用不着发酵。尽管原料和制 作工艺不尽相同,它们都被称为面包。
[0003] 专利CN 102047927A公开了一种膨化玉米粉面包的加工方法,属食品加工技术领 域。该方法利用膨化玉米粉、小麦粉加入酒花、酵母经三次发酵后烘烤成型得成品,膨化玉 米面包体积大,质地膨松,在弹性和柔软性上均优于小麦面包,且不易老化,口感好,营养价 值高。然而该面包口感粗糙,不细腻。
发明内容
[0004] 本发明的目的在于提供一种红薯膨化双层面包的制备方法 上述目的通过以下方案实现: 一种红薯膨化双层面包的制备方法,其特征在于: (1) 红薯切块后,于100-1HTC下加热10-20分钟后,取出,加入酵母菌和植物乳杆菌室 温发酵4-5小时,搅碎,得发酵红薯泥备用; (2) 另外取红薯粉膨化后,加入蛋糕预拌粉混匀,加入适量水,揉捏均匀,捏成红薯球, 再小火炸熟备用; (3) 取低筋面粉、发酵红薯泥、融化的黄油、炼乳、食盐、砂糖、与适量水混合均匀后,揉 成面糊备用; (4) 在红薯球表面涂上一层起酥油,再于其外面包裹一层制得的面糊,静置30-40分钟 后,蒸熟; (5) 在蒸熟的面包表面喷涂一层焦糖后即得。
[0005]所述的一种红薯膨化双层面包的制备方法,其特征在于:其是由下述重量份的原 料制得:红薯粉10_2〇、蛋糕预拌粉20-30、低筋面粉10_2〇、发酵红薯泥10-20、融化的黄油1-2、炼乳2-4、食盐1-2、砂糖1-3、焦糖1-3。
[0006]所述的一种红薯膨化双层面包的制备方法,其特征在于:所述的焦糖的制备方法 为:取等量的白砂糖和红糖融化后即得。
[0007] 所述的起酥油的用量为红薯球的1-2%。
[0008]本发明的有益效果为:红薯发酵后更好吸收,纤维变细,口感更细腻,小火油炸后, 涂上一层起酥油增加口感的同时使得面糊更好的包覆在其表面,蒸熟后涂上一层焦糖,母 一层的口感不同,带来全新的面包口味,增加食欲和使用的风趣。本发明利用素有改善了膨 化红薯粉粗糙的口感,同时使得面包更蓬松,入口即化。
具体实施方式
[0009] —种红薯膨化双层面包的制备方法,包括以下步骤: (1) 红薯切块后,于100°C下加热I5分钟后,取出,加入酵母菌和植物乳杆菌室温发酵4 小时,搅碎,得发酵红薯泥备用; (2) 另外取红薯粉膨化后,加入蛋糕预拌粉混匀,加入适量水,揉捏均匀,捏成红薯球, 再小火炸熟备用; (3) 取低筋面粉、发酵红薯泥、融化的黄油、炼乳、食盐、砂糖、与适量水混合均匀后,揉 成面糊备用; (4) 在红薯球表面涂上一层起酥油,再于其外面包裹一层制得的面糊,静置3〇分钟后, 蒸熟;所述的起酥油的用量为红薯球的1-2%; ? (5) 在蒸熟的面包表面喷涂一层焦糖后即得。
[0010]所述的一种红薯膨化双层面包:其是由下述重量(kg)的原料制得:红薯粉15、蛋糕 预拌粉25、低筋面粉15、发酵红薯泥15、融化的黄油1、炼乳2、食盐丨、砂糖2、焦jfl。.....
[0011]所述的焦糖的制备方法为:取等量的白砂糖和红糖融化后即得。^ 。

Claims (4)

1. 一种红薯膨化双层面包的制备方法,其特征在于:包括以下步骤: ⑴红薯切块后,于loo-inrc下加热io_2〇分钟后,取出,加入酵母菌和植物乳杆菌室 温发酵4-5小时,搅碎,得发酵红薯泥备用; (2) 另外取红薯粉膨化后,加入蛋糕预拌粉混匀,加入适量水,揉捏均匀,捏成红薯球, 再小火炸熟备用; (3) 取低筋面粉、发酵红薯泥、融化的黄油、炼乳、食盐、砂糖、与适量水混合均匀后,揉 成面糊备用; (4) 在红薯球表面涂上一层起酥油,再于其外面包裹一层制得的面糊,静置30-40分钟 后,蒸熟; ⑸在蒸熟的面包表面喷涂一层焦糖后即得。
2. 根据权利要求1所述的一种红薯膨化双层面包的制备方法,其特征在于:其是由下 述重量份的原料制得:红薯粉10-20、蛋糕预拌粉20-30、低筋面粉10-20、发酵红薯泥10-20、 融化的黄油1-2、炼乳2-4、食盐I-2、砂糖1-3、焦糖1-3。
3. 根据权利要求1所述的一种红薯膨化双层面包的制备方法,其特征在于:所述的焦糖 的制备方法为:取等量的白砂糖和红糖融化后即得。
4. 根据权利要求1所述的一种红薯膨化双层面包的制备方法,其特征在于:所述的起酥 油的用量为红薯球的1-2%。
CN201710595720.0A 2017-07-20 2017-07-20 一种红薯膨化双层面包的制备方法 Pending CN107410979A (zh)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109329728A (zh) * 2018-10-27 2019-02-15 山西惠亿农生物科技有限公司 一种红薯面条及其加工方法

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CN1230365A (zh) * 1998-03-31 1999-10-06 汤兆铮 薯类制成的主食品及其生产工艺
CN102038161A (zh) * 2009-10-19 2011-05-04 王为才 一种红薯饼的加工方法
CN102960659A (zh) * 2011-09-01 2013-03-13 重庆市彭水县彭双科技有限公司 薯团的制作方法
CN104782705A (zh) * 2015-04-24 2015-07-22 中国农业科学院农产品加工研究所 一种马铃薯油炸糕及其制备方法
CN104855458A (zh) * 2015-05-11 2015-08-26 安徽省银百益食品有限公司 一种南瓜紫薯牛肉多层糕点及其制备方法
CN106722519A (zh) * 2016-12-02 2017-05-31 安徽大学 一种紫薯的综合利用方法

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1230365A (zh) * 1998-03-31 1999-10-06 汤兆铮 薯类制成的主食品及其生产工艺
CN102038161A (zh) * 2009-10-19 2011-05-04 王为才 一种红薯饼的加工方法
CN102960659A (zh) * 2011-09-01 2013-03-13 重庆市彭水县彭双科技有限公司 薯团的制作方法
CN104782705A (zh) * 2015-04-24 2015-07-22 中国农业科学院农产品加工研究所 一种马铃薯油炸糕及其制备方法
CN104855458A (zh) * 2015-05-11 2015-08-26 安徽省银百益食品有限公司 一种南瓜紫薯牛肉多层糕点及其制备方法
CN106722519A (zh) * 2016-12-02 2017-05-31 安徽大学 一种紫薯的综合利用方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109329728A (zh) * 2018-10-27 2019-02-15 山西惠亿农生物科技有限公司 一种红薯面条及其加工方法

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Application publication date: 20171201