CN107467124A - A kind of high dietary-fiber hand of Cranberry flavor tears the preparation method of bread - Google Patents
A kind of high dietary-fiber hand of Cranberry flavor tears the preparation method of bread Download PDFInfo
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- CN107467124A CN107467124A CN201710793789.4A CN201710793789A CN107467124A CN 107467124 A CN107467124 A CN 107467124A CN 201710793789 A CN201710793789 A CN 201710793789A CN 107467124 A CN107467124 A CN 107467124A
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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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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
-
- 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
- A21D2/362—Leguminous plants
-
- 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
- A21D2/366—Tubers, roots
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses the preparation method that a kind of high dietary-fiber hand of Cranberry flavor tears bread, it is characterised in that sweet potato is cleaned into stripping and slicing, is beaten with colloid mill, filters, dry, crushing and to obtain sweet potato waste food fibre powder；Maize peel warp Single screw extrusion is handled, then crushes, be dried to obtain cmaize peel food fibre；Into bean dregs plus NaOH solution processing, centrifugation, filter residue are dried.Crushing obtains bean dregs dietary fiber powder；By plurality of raw materials mixed with dietary fiber and face, fermentation, the dough fermented is divided into more parts, flakiness, brush last layer butter, the Cranberry that sprinkles chopping is rolled respectively and does, be stacked together, stretch, cut into inch strips, by its crosscutting pendulum up in baking tray, proof to container is filled, one layer of egg liquid is sieved on surface, it is put into preheated baking box and bakes, butter is brushed on surface after baked, is stripped immediately, is obtained and in one's hands is torn bread.
Description
Technical field
The present invention relates to bread field, and in particular to a kind of high dietary-fiber hand of Cranberry flavor tears the preparation side of bread
Method.
Background technology
China is large agricultural country, and wherein corn annual production is high, and in China, the sown area of corn is very big, and widely distributed,
It is one of main food of people in northern China and Southwest Mountainous Areas and other winterbourne areas corn.Corn has very high nutrition
Value and healthcare function, but its obtained flour quality lacks viscoplasticity in itself, processing quality is relatively low, and this just makes it in food
The development of processing industry is limited by very large.Bean dregs are to produce the accessory substance during soymilk or bean curd, dietary fiber content
It is high.Although bean dregs yield is extremely abundant, it is used for feeding animals mainly as a kind of cheap fibre resources of poor quality at present, even
It is dropped as waste, dietary fiber contained therein is not fully utilized.Therefore, bean dregs are carried out with comprehensive exploitation profit
With can both reduce the wasting of resources, more values can be created again.
The content of the invention
The present invention solves the technical problem of the system that a kind of high dietary-fiber hand of Cranberry flavor of offer tears bread
Preparation Method, the hand prepared according to this method, which tears bread, has unique Cranberry flavor.
The technical problems to be solved by the invention are realized using following technical scheme：
A kind of high dietary-fiber hand of Cranberry flavor tears the preparation method of bread, it is characterised in that by following step
It is rapid to carry out：
（1）The fresh sweet potato washing of 10-15 parts by weight is clean, it is cut into small pieces, is beaten with colloid mill, through filtered through gauze, will be filtered
Slag is crushed with pulverizer in 50-55 DEG C of low temperature drying, is crossed 80-100 mesh sieves, is obtained sweet potato waste food fibre powder；
（2）Cmaize peel food fibre extrusion process：
By the washing of 10-20 parts by weight Corn skin, removal of impurities, dehydration, 80-90 DEG C of dry 1-2h, crush, 60-80 mesh sieves are crossed, in 160-
Carry out Single screw extrusion processing at 170 DEG C, then through being crushed to 100-120 mesh, that 80-90 DEG C of drying produces maize peel meals completely is fine
Dimension；
（3）The preparation of bean dregs dietary fiber powder：
The fresh bean dregs of 15-20 parts by weight are cleaned, 1:4-5 adds NaOH solution, is warming up to 70-75 DEG C of processing 40-50min,
10-15min is separated with centrifuge, washing filter residue to neutrality, filter residue is dried at 70-80 DEG C, is crushed with pulverizer, crosses 80-100
Mesh sieve, obtain bean dregs dietary fiber powder；
（4）Hand tears the preparation of bread：
By 190-200 parts by weight Strong flour, 40-50 parts by weight Self- raising flour, 130-140 parts by weight milk, 35-40 parts by weight
Resulting material mixes in white granulated sugar, 20-25 parts by weight egg, 4-6 parts by weight yeast cake, 3-5 parts by weight salt and (1), (2), (3)
Conjunction is poured into mixer, and face 15-20min, 90-100 parts by weight butter, continuation and face 14-16min is added, at 27-29 DEG C
Ferment 1-2h；
The dough fermented is divided into more parts, flakiness, brush last layer butter, the Cranberry that sprinkles chopping is rolled respectively and does, fold
Put together, stretch, cut into inch strips, by its crosscutting pendulum up in baking tray, proofed at 27-29 DEG C to filling container, surface
One layer of egg liquid is sieved, is put into the baking box for be preheated to 170-180 DEG C and bakes 20-25min, butter is brushed on baked rear surface, is taken off immediately
Mould, obtain and in one's hands tear bread.
Wherein, step（3）Described in NaOH solution concentration be 0.1-0.2%, centrifugal speed 4000-5000rpm.Step
（4）Described in ferment, proof relative humidity be 80-85%.
The present invention reaction mechanism and have the beneficial effect that：
Fresh sweet potato is beaten with colloid mill, filtered, filter residue drying, crushing obtain sweet potato waste food fibre powder；Bean dregs are passed through
Base extraction, centrifugation, filter residue drying, crushing obtain the bean dregs dietary fiber powder with preferable functional character and nutritive value；Adopt
Extrusion process is carried out to maize peel with Single screw extrusion technology, high-quality corn dietary fiber is obtained, improves its processing characteristics；Will
Sweet potato waste food fibre powder, bean dregs dietary fiber powder, corn dietary fiber are added in bread, and the high meals of Cranberry flavor are made
Food fiber hand tears bread；The addition of dietary fiber can delay the aging of bread, and dietary fiber contributes to poisonous in removing human body
Harmful substance, there is defaecation, improve the functions such as immunity, be advantageous to the health of people while tasting delicious.
Embodiment
In order that the technical means, the inventive features, the objects and the advantages of the present invention are easy to understand, tie below
Specific embodiment is closed, the present invention is expanded on further.
Embodiment
A kind of high dietary-fiber hand of Cranberry flavor tears the preparation method of bread, it is characterised in that by following step
It is rapid to carry out：
（1）The fresh sweet potato washings of 10kg is clean, it is cut into small pieces, is beaten with colloid mill, through filtered through gauze, by filter residue in 50-
55 DEG C of low temperature dryings, are crushed with pulverizer, are crossed 100 mesh sieves, are obtained sweet potato waste food fibre powder；
（2）Cmaize peel food fibre extrusion process：
By the washing of 20kg maize peels, removal of impurities, dehydration, 80-90 DEG C of dry 1h, crush, cross 80 mesh sieves, carried out at 160-170 DEG C
Single screw extrusion processing, then through being crushed to 120 mesh, 80-90 DEG C of drying produces cmaize peel food fibre completely；
（3）The preparation of bean dregs dietary fiber powder：
Bean dregs fresh 15kg are cleaned, 1:5 add NaOH solution, are warming up to 70-75 DEG C of processing 50min, are separated with centrifuge
15min, washing filter residue to neutrality, filter residue is dried at 70-80 DEG C, is crushed with pulverizer, is crossed 100 mesh sieves, obtain bean dregs meals
Fiber powder；
（4）Hand tears the preparation of bread：
By 190kg Strong flours, 40kg Self- raising flour, 130kg milk, 35kg white granulated sugars, 20kg eggs, 6kg yeast cakes, 5kg
Resulting material mixing is poured into mixer in salt and (1), (2), (3), and face 20min, adds 90kg butter, continuation and face
14min, ferment 2h at 27-29 DEG C；
The dough fermented is divided into more parts, flakiness, brush last layer butter, the Cranberry that sprinkles chopping is rolled respectively and does, fold
Put together, stretch, cut into inch strips, by its crosscutting pendulum up in baking tray, proofed at 27-29 DEG C to filling container, surface
One layer of egg liquid to be sieved, is put into the baking box for be preheated to 170-180 DEG C and bakes 25min, butter is brushed on baked rear surface, is stripped immediately,
In one's hands it must tear bread.
Wherein, step（3）Described in NaOH solution concentration be 0.15%, centrifugal speed 5000rpm.Step（4）Described in
Ferment, proof relative humidity as 80%.
Claims (5)
1. a kind of high dietary-fiber hand of Cranberry flavor tears the preparation method of bread, it is characterised in that sweet potato is cleaned into stripping and slicing,
It is beaten with colloid mill, filters, dries, crushing and to obtain sweet potato waste food fibre powder；Maize peel warp Single screw extrusion is handled, then powder
It is broken, be dried to obtain cmaize peel food fibre；Into bean dregs plus NaOH solution processing, centrifugation, filter residue are dried.
2. crushing obtains bean dregs dietary fiber powder；By plurality of raw materials mixed with dietary fiber and face, fermentation, the dough that will be fermented
More parts are divided into, flakiness, brush last layer butter, the Cranberry that sprinkles chopping is rolled respectively and does, be stacked together, stretch, be cut into
Bar, by its crosscutting pendulum up in baking tray, proof to container is filled, surface is sieved one layer of egg liquid, is put into preheated baking box
It is roasting, it is baked after surface brush butter, be stripped immediately, obtain and in one's hands tear bread.
3. a kind of high dietary-fiber hand of Cranberry flavor tears the preparation method of bread, it is characterised in that carries out according to the following steps：
（1）The fresh sweet potato washing of 10-15 parts by weight is clean, it is cut into small pieces, is beaten with colloid mill, through filtered through gauze, will be filtered
Slag is crushed with pulverizer in 50-55 DEG C of low temperature drying, is crossed 80-100 mesh sieves, is obtained sweet potato waste food fibre powder；
（2）Cmaize peel food fibre extrusion process：
By the washing of 10-20 parts by weight Corn skin, removal of impurities, dehydration, 80-90 DEG C of dry 1-2h, crush, 60-80 mesh sieves are crossed, in 160-
Carry out Single screw extrusion processing at 170 DEG C, then through being crushed to 100-120 mesh, that 80-90 DEG C of drying produces maize peel meals completely is fine
Dimension；
（3）The preparation of bean dregs dietary fiber powder：
The fresh bean dregs of 15-20 parts by weight are cleaned, 1:4-5 adds NaOH solution, is warming up to 70-75 DEG C of processing 40-50min,
10-15min is separated with centrifuge, washing filter residue to neutrality, filter residue is dried at 70-80 DEG C, is crushed with pulverizer, crosses 80-100
Mesh sieve, obtain bean dregs dietary fiber powder；
（4）Hand tears the preparation of bread：
By 190-200 parts by weight Strong flour, 40-50 parts by weight Self- raising flour, 130-140 parts by weight milk, 35-40 parts by weight
Resulting material mixes in white granulated sugar, 20-25 parts by weight egg, 4-6 parts by weight yeast cake, 3-5 parts by weight salt and (1), (2), (3)
Conjunction is poured into mixer, and face 15-20min, 90-100 parts by weight butter, continuation and face 14-16min is added, at 27-29 DEG C
Ferment 1-2h；
The dough fermented is divided into more parts, flakiness, brush last layer butter, the Cranberry that sprinkles chopping is rolled respectively and does, fold
Put together, stretch, cut into inch strips, by its crosscutting pendulum up in baking tray, proofed at 27-29 DEG C to filling container, surface
One layer of egg liquid is sieved, is put into the baking box for be preheated to 170-180 DEG C and bakes 20-25min, butter is brushed on baked rear surface, is taken off immediately
Mould, obtain and in one's hands tear bread.
4. a kind of high dietary-fiber hand of Cranberry flavor according to claim 2 tears the preparation method of bread, its feature
It is, step（3）Described in NaOH solution concentration be 0.1-0.2%, centrifugal speed 4000-5000rpm.
5. a kind of high dietary-fiber hand of Cranberry flavor according to claim 2 tears the preparation method of bread, its feature
It is, step（4）Described in ferment, proof relative humidity be 80-85%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710793789.4A CN107467124A (en) | 2017-09-06 | 2017-09-06 | A kind of high dietary-fiber hand of Cranberry flavor tears the preparation method of bread |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710793789.4A CN107467124A (en) | 2017-09-06 | 2017-09-06 | A kind of high dietary-fiber hand of Cranberry flavor tears the preparation method of bread |
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| CN107467124A true CN107467124A (en) | 2017-12-15 |
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| CN201710793789.4A Pending CN107467124A (en) | 2017-09-06 | 2017-09-06 | A kind of high dietary-fiber hand of Cranberry flavor tears the preparation method of bread |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108174895A (en) * | 2018-02-06 | 2018-06-19 | 浦江县泰如食品科技有限公司 | Promote the preparation method of intestines peristalsis tearing bread |
| CN108633965A (en) * | 2018-04-09 | 2018-10-12 | 闽南师范大学 | A kind of pachyrhizus low sugar bread and preparation method thereof |
| CN108782658A (en) * | 2018-06-26 | 2018-11-13 | 安徽盼盼食品有限公司 | A kind of fruity coarse cereals tearing bread and preparation method thereof |
| WO2019245739A1 (en) * | 2018-06-19 | 2019-12-26 | Cargill, Incorporated | Flavored flatbread |
| CN110637855A (en) * | 2019-06-30 | 2020-01-03 | 浙江工业大学 | Preparation method of hand-torn bread capable of promoting intestinal peristalsis |
| CN115363073A (en) * | 2022-06-09 | 2022-11-22 | 安徽中谷食品有限公司 | Preparation method of shredded bread |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104996698A (en) * | 2015-07-08 | 2015-10-28 | 秦红梅 | Bean dreg biscuit capable of clearing intestines |
| CN105901059A (en) * | 2016-06-07 | 2016-08-31 | 欧福泉 | Making method of hand tear bread |
| CN106108029A (en) * | 2016-07-02 | 2016-11-16 | 胡运冲 | The extracting method of sweet potato waste dietary fiber |
-
2017
- 2017-09-06 CN CN201710793789.4A patent/CN107467124A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104996698A (en) * | 2015-07-08 | 2015-10-28 | 秦红梅 | Bean dreg biscuit capable of clearing intestines |
| CN105901059A (en) * | 2016-06-07 | 2016-08-31 | 欧福泉 | Making method of hand tear bread |
| CN106108029A (en) * | 2016-07-02 | 2016-11-16 | 胡运冲 | The extracting method of sweet potato waste dietary fiber |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108174895A (en) * | 2018-02-06 | 2018-06-19 | 浦江县泰如食品科技有限公司 | Promote the preparation method of intestines peristalsis tearing bread |
| CN108633965A (en) * | 2018-04-09 | 2018-10-12 | 闽南师范大学 | A kind of pachyrhizus low sugar bread and preparation method thereof |
| WO2019245739A1 (en) * | 2018-06-19 | 2019-12-26 | Cargill, Incorporated | Flavored flatbread |
| CN108782658A (en) * | 2018-06-26 | 2018-11-13 | 安徽盼盼食品有限公司 | A kind of fruity coarse cereals tearing bread and preparation method thereof |
| CN110637855A (en) * | 2019-06-30 | 2020-01-03 | 浙江工业大学 | Preparation method of hand-torn bread capable of promoting intestinal peristalsis |
| CN115363073A (en) * | 2022-06-09 | 2022-11-22 | 安徽中谷食品有限公司 | Preparation method of shredded bread |
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Application publication date: 20171215 |