CN107691560A - A kind of fermented glutinous rice chestnut bread and preparation method thereof - Google Patents
A kind of fermented glutinous rice chestnut bread and preparation method thereof Download PDFInfo
- Publication number
- CN107691560A CN107691560A CN201711009192.2A CN201711009192A CN107691560A CN 107691560 A CN107691560 A CN 107691560A CN 201711009192 A CN201711009192 A CN 201711009192A CN 107691560 A CN107691560 A CN 107691560A
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- Prior art keywords
- glutinous rice
- fermented
- fermented glutinous
- bread
- dough
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Classifications
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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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- 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
- A21D2/364—Nuts, e.g. cocoa
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Abstract
A kind of fermented glutinous rice chestnut bread disclosed by the invention, is prepared from the following raw materials in parts by weight：Chest nut powder 25%~30%, Strong flour 40%~50%, fermented glutinous rice filter out juice 7%~8%, egg 2%~3%, butter 1%~2%, white granulated sugar 2%~3%, salt 0.5%~1%, inoculum of dry yeast 0.5%~1.5%, xanthans 1%~1.5%, monoglyceride 0.1%~0.3%, appropriate amount of water.Present invention process is simple, raw material sources facilitate price low, the bread appearance made is golden yellow, nutritious, delicious flavour, bread is rich in the trace element such as protein, fat, B family vitamin and potassium, magnesium, iron, zinc, manganese, not only there is high edibility, also with very important dietary function.Fermented glutinous rice is filtered out because containing the amylase as caused by mould, starch is hydrolyzed into reduced sugar and dextrin in juice, causes that bread is more fragrant and more sweet in mouthfeel, simultaneously because the addition of amylase, dough becomes more soft, gas-holding ability enhancing.
Description
Technical field
The invention belongs to food processing technology field, is related to a kind of fermented glutinous rice chestnut bread and preparation method thereof.
Background technology
Fermented glutinous rice is using glutinous rice as primary raw material, mixes distiller's yeast and one kind tradition formed is brewed under certain temperature and humidity
Fermented food.Fermented glutinous rice is rich in vitamin and organic acid, also a variety of glucides being easily absorbed by the body and a variety of human bodies institute
Essential amino acid, aldehyde material, nutritious, sweet and sour taste, wine degree are low.
Bread is a kind of convenient food, and in Chinese more and more welcomed by the people, people are generally using bread as early
One of staple food of meal.The making of bread, typically to pass through and face, ferment, proof and be baked four steps to complete, at present,
Many families or enterprise select baking box to be baked bread, and its cooking process time is it was determined that the bread effect of baking is preferable.
Existing bread-making methods there is less varieties, flavor is single, nutrition is unbalanced the problems such as.
The content of the invention
It is an object of the invention to provide a kind of fermented glutinous rice chestnut bread and preparation method thereof, sweet wine and Chinese chestnut are with the addition of, is made
The bread sweet mouthfeel of work, the soft purpose of dough.
The technical solution adopted in the present invention is：A kind of fermented glutinous rice chestnut bread, is prepared from the following raw materials in parts by weight：Chestnut
Sub- powder 25%~30%, Strong flour 40%~50%, fermented glutinous rice filter out juice 7%~8%, egg 2%~3%, butter 1%~
2%th, white granulated sugar 2%~3%, salt 0.5%~1%, inoculum of dry yeast 0.5%~1.5%, xanthans 1%~1.5%, list
Sweet ester 0.1%~0.3%, appropriate amount of water.
Another technical scheme of the present invention is：A kind of preparation method of fermented glutinous rice chestnut bread, including in detail below
Step：
Step 1, fermented glutinous rice is prepared：Take appropriate sticky rice washing, soak 9~10h, by glutinous rice be put into boiling 30 in steamer~
35min；30~35 DEG C are cooled to after boiling, distiller's yeast is admixed and is fermented, 25~30 DEG C of fermentation temperature, relative humidity 85~90%
Under conditions of fermented, after fermentation 1-2d days, the fermented glutinous rice fermented is taken out, filtering, collects liquid, obtained fermented glutinous rice filters out
Juice；
Step 2, chest nut powder is prepared：Fresh Chinese chestnut is shelled, underwear, section, drying, crushing, sieving manufactured Board are removed in blanching
Chestnut powder；
Step 3, dough molding：By egg 2%~3%, white granulated sugar 2%~3%, the egg of salt 0.5%~1% be first put into
In mixer, 2~3min is stirred, adds water to stir 1~2min, by chest nut powder 25%~30%, Strong flour 40%~50%, wine
Wine filter out juice 7%~8%, inoculum of dry yeast 0.5%~1.5%, xanthans 1%~1.5%, monoglyceride 0.1%~0.3% and
Water, 35~40min is stirred, dough is beaten to 7~8 one-tenth, adds butter 1%~2%, in stirring 15~17min film forming；
Step 4, ferment：By obtained dough as temperature be 30~40 DEG C, humidity be 75%~85% fermentation basin in send out
10~11h of ferment；
Step 5, toast：The dough fermented is divided into small dough, loads baking tray, edible oil is smeared in baking tray；By baking box
Adjust baking to be adjusted to 175 DEG C, preheat 25min；The dough sent out is put into baking box, the fire in a stove before fuel is added is adjusted to 175 DEG C of temperature, face thermal transfer to temperature
200 DEG C of degree, toast 15~17min；Bread after coming out of the stove it is cool to room temperature when, according to user's request, be vacuum-packed by different requirements.
The features of the present invention also resides in,
Distiller's yeast is made up of mould and yeast.
Yeast is active dry yeast, and number of viable is 2,500,000,000/gram.
High-strength flour protein content is 15%.
Chest nut powder powder footpath is 0.15mm.
The beneficial effects of the invention are as follows：The present invention provides fermented glutinous rice chestnut bread and preparation method thereof, this method technique is simple,
Raw material sources facilitate price low, and the bread appearance made is golden yellow, nutritious, delicious flavour, and bread is rich in protein, fat
The trace element such as fat, B family vitamin and potassium, magnesium, iron, zinc, manganese, not only with high edibility, also with very important
Dietary function.Fermented glutinous rice is filtered out because containing the amylase as caused by mould, starch is hydrolyzed into reduced sugar and dextrin in juice,
Cause that bread is more fragrant and more sweet in mouthfeel, simultaneously because the addition of amylase, dough becomes more soft, gas-holding ability enhancing, dries
The loaf volume of roasting out is bigger, and quality is also softer.
Embodiment
The present invention is described in detail for embodiment below.
The invention provides a kind of fermented glutinous rice chestnut bread, it is prepared from the following raw materials in parts by weight：Chest nut powder 25%~
30%th, Strong flour 40%~50%, fermented glutinous rice filter out juice 7%~8%, egg 2%~3%, butter 1%~2%, white granulated sugar
2%~3%, salt 0.5%~1%, inoculum of dry yeast 0.5%~1.5%, xanthans 1%~1.5%, monoglyceride 0.1%~
0.3%th, appropriate amount of water.
A kind of preparation method of fermented glutinous rice chestnut bread, including step in detail below：
Step 1, fermented glutinous rice is prepared：Take appropriate sticky rice washing, soak 9~10h, by glutinous rice be put into boiling 30 in steamer~
35min；30~35 DEG C are cooled to after boiling, distiller's yeast is admixed and is fermented, 25~30 DEG C of fermentation temperature, relative humidity 85~90%
Under conditions of fermented, after fermentation 1-2d days, the fermented glutinous rice fermented is taken out, filtering, collects liquid, obtained fermented glutinous rice filters out
Juice；
Step 2, chest nut powder is prepared：Fresh Chinese chestnut is shelled, underwear, section, drying, crushing, sieving manufactured Board are removed in blanching
Chestnut powder；
Step 3, dough molding：By egg 2%~3%, white granulated sugar 2%~3%, the egg of salt 0.5%~1% be first put into
In mixer, 2~3min is stirred, adds water to stir 1~2min, by chest nut powder 25%~30%, Strong flour 40%~50%, wine
Wine filter out juice 7%~8%, inoculum of dry yeast 0.5%~1.5%, xanthans 1%~1.5%, monoglyceride 0.1%~0.3% and
Water, 35~40min is stirred, dough is beaten to 7~8 one-tenth, adds butter 1%~2%, in stirring 15~17min film forming；
Step 4, ferment：By obtained dough as temperature be 30~40 DEG C, humidity be 75%~85% fermentation basin in send out
10~11h of ferment；
Step 5, toast：The dough fermented is divided into small dough, loads baking tray, edible oil is smeared in baking tray；By baking box
Adjust baking to be adjusted to 175 DEG C, preheat 25min；The dough sent out is put into baking box, the fire in a stove before fuel is added is adjusted to 175 DEG C of temperature, face thermal transfer to temperature
200 DEG C of degree, toast 15~17min；Bread after coming out of the stove it is cool to room temperature when, according to user's request, be vacuum-packed by different requirements.
Distiller's yeast is made up of mould and yeast.
Yeast is active dry yeast, and number of viable is 2,500,000,000/gram.
High-strength flour protein content is 15%.
Chest nut powder powder footpath is 0.15mm.
Embodiment one
Prepare chest nut powder：Fresh Chinese chestnut is shelled, underwear, section, drying, crushing, sieving manufactured Board chest nut powder are removed in blanching.
Prepare fermented glutinous rice：Appropriate sticky rice washing is taken, soaks 9h, glutinous rice is put into boiling 30min in steamer；It is cold after boiling
But to 30 DEG C, admix distiller's yeast and fermented, 25 DEG C of fermentation temperature, fermented under conditions of relative humidity 85%, fermented 1d days
Afterwards, the fermented glutinous rice fermented is taken out, liquid is collected in filtering, and obtained fermented glutinous rice filters out juice.
Chest nut powder 25%, Strong flour 50%, fermented glutinous rice is taken to filter out juice 8%, egg 3%, butter 2%, white granulated sugar 3%, food
Salt 1%, inoculum of dry yeast 1.5%, xanthans 1.5%, monoglyceride 0.3%；Egg 3%, white granulated sugar 3%, the egg of salt 1% it is first
Be put into mixer, stir 3min after, add water stir 2min, by chest nut powder 25%, Strong flour 50%, fermented glutinous rice filter out juice 8%,
Inoculum of dry yeast 1.5%, xanthans 1.5%, monoglyceride 0.3% and water, 40min is stirred, dough is beaten to 8 one-tenth, adds butter
2%, in stirring 17min film forming；As for temperature it is 40 DEG C by obtained dough, humidity is to be fermented 11h in 85% fermentation basin；Will hair
The good dough of ferment is divided into small dough, loads baking tray, edible oil is smeared in baking tray；Baking box tune baking is adjusted to 175 DEG C, preheating
25min；The dough sent out is put into baking box, the fire in a stove before fuel is added is adjusted to 175 DEG C of temperature, face thermal transfer to 200 DEG C of temperature, toasts 17min；Face
Bag after coming out of the stove it is cool to room temperature when, according to user's request, by different requirement vacuum packaging.
Embodiment two
Prepare chest nut powder：Fresh Chinese chestnut is shelled, underwear, section, drying, crushing, sieving manufactured Board chest nut powder are removed in blanching.
Prepare fermented glutinous rice：Appropriate sticky rice washing is taken, soaks 10h, glutinous rice is put into boiling 35min in steamer；After boiling
35 DEG C are cooled to, distiller's yeast is admixed and is fermented, 30 DEG C of fermentation temperature, is fermented under conditions of relative humidity 90%, ferment 2d
After it, the fermented glutinous rice fermented is taken out, liquid is collected in filtering, and obtained fermented glutinous rice filters out juice.
Chest nut powder 30%, Strong flour 40%, fermented glutinous rice is taken to filter out juice 7%, egg 2%, butter 1%, white granulated sugar 2%, food
Salt 0.5%, inoculum of dry yeast 0.5%, xanthans 1%, monoglyceride 0.1%, appropriate amount of water；By egg 2%, white granulated sugar 2%, salt
0.5% is first put into mixer, stirs 2min, adds water to stir 1min, chest nut powder 30%, Strong flour 40%, fermented glutinous rice are filtered out
Juice 7%, inoculum of dry yeast 0.5%, xanthans 1%, monoglyceride 0.1% and water, 35min is stirred, dough is beaten to 7 one-tenth, is added yellow
Oil 1%, in stirring 15min film forming；As for temperature it is 30 DEG C by obtained dough, humidity is to be fermented 10h in 75% fermentation basin；Will
The dough fermented is divided into small dough, loads baking tray, edible oil is smeared in baking tray；
Prepare chest nut powder：Fresh Chinese chestnut is shelled, underwear, section, drying, crushing, sieving manufactured Board chest nut powder are removed in blanching.
Prepare fermented glutinous rice：Appropriate sticky rice washing is taken, soaks 9.5h, glutinous rice is put into boiling 33min in steamer；After boiling
33 DEG C are cooled to, distiller's yeast is admixed and is fermented, 27 DEG C of fermentation temperature, is fermented under conditions of relative humidity 87%, is fermented
After 1.5d days, the fermented glutinous rice fermented is taken out, liquid is collected in filtering, and obtained fermented glutinous rice filters out juice.
Chest nut powder 27%, Strong flour 45%, fermented glutinous rice is taken to filter out juice 7.5%, egg 2.5%, butter 1.5%, white granulated sugar
2.5%th, salt 0.8%, inoculum of dry yeast 1%, xanthans 1.3%, monoglyceride 0.2%, appropriate amount of water；By egg 2%, white granulated sugar
2%th, salt 0.8% is first put into mixer, stirs 2.5min, adds water to stir 1.5min, by chest nut powder 27%, Strong flour
45%th, fermented glutinous rice filters out juice 7.5%, inoculum of dry yeast 1%, xanthans 1.3%, monoglyceride 0.2% and water, stirs 38min, dough
Beat to 7 one-tenth, add butter 1.5%, in stirring 16min film forming；By obtained dough as temperature be 35 DEG C, humidity be 80% hair
Ferment 9.5h in ferment basin；The dough fermented is divided into small dough, loads baking tray, edible oil is smeared in baking tray；Baking box is adjusted and dried
It is roasting to be adjusted to 175 DEG C, preheat 25min；The dough sent out is put into baking box, the fire in a stove before fuel is added is adjusted to 175 DEG C of temperature, face thermal transfer to temperature
200 DEG C, toast 16min；Bread is cool to room temperature after coming out of the stove.
Claims (6)
1. a kind of fermented glutinous rice chestnut bread, it is characterised in that be prepared from the following raw materials in parts by weight：Chest nut powder 25%~30%,
Strong flour 40%~50%, fermented glutinous rice filter out juice 7%~8%, egg 2%~3%, butter 1%~2%, white granulated sugar 2%~
3%th, salt 0.5%~1%, inoculum of dry yeast 0.5%~1.5%, xanthans 1%~1.5%, monoglyceride 0.1%~
0.3%th, appropriate amount of water.
2. a kind of preparation method of fermented glutinous rice chestnut bread as claimed in claim 1, it is characterised in that comprise the following steps：
Step 1, fermented glutinous rice is prepared：Take appropriate sticky rice washing, soak 9~10h, by glutinous rice be put into boiling 30 in steamer~
35min；30~35 DEG C are cooled to after boiling, distiller's yeast is admixed and is fermented, 25~30 DEG C of fermentation temperature, relative humidity 85~90%
Under conditions of fermented, after fermentation 1-2d days, the fermented glutinous rice fermented is taken out, filtering, collects liquid, obtained fermented glutinous rice filters out
Juice；
Step 2, chest nut powder is prepared：Fresh Chinese chestnut is shelled, blanching goes underwear, section, drying, crushing, sieving that rice-chestnut powder is made；
Step 3, dough molding：By egg 2%~3%, white granulated sugar 2%~3%, the egg of salt 0.5%~1% be first put into stirring
In machine, 2~3min is stirred, adds water to stir 1~2min, chest nut powder 25%~30%, Strong flour 40%~50%, fermented glutinous rice are filtered
Juice 7%~8%, inoculum of dry yeast 0.5%~1.5%, xanthans 1%~1.5%, monoglyceride 0.1%~0.3% and water,
35~40min is stirred, dough is beaten to 7~8 one-tenth, adds butter 1%~2%, in stirring 15~17min film forming；
Step 4, ferment：As for temperature it is 30~40 DEG C by obtained dough, humidity is to ferment 10 in 75%~85% fermentation basin
~11h；
Step 5, toast：The dough fermented is divided into small dough, loads baking tray, edible oil is smeared in baking tray；Baking box is adjusted and dried
It is roasting to be adjusted to 175 DEG C, preheat 25min；The dough sent out is put into baking box, the fire in a stove before fuel is added is adjusted to 175 DEG C of temperature, face thermal transfer to temperature
200 DEG C, toast 15~17min；Bread after coming out of the stove it is cool to room temperature when, according to user's request, be vacuum-packed by different requirements.
A kind of 3. preparation method of fermented glutinous rice chestnut bread as claimed in claim 2, it is characterised in that in the step 2, distiller's yeast
It is made up of mould and yeast.
4. a kind of preparation method of fermented glutinous rice chestnut bread as claimed in claim 2, it is characterised in that the yeast is dry for activity
Yeast, number of viable are 2,500,000,000/gram.
5. a kind of preparation method of fermented glutinous rice chestnut bread as claimed in claim 2, it is characterised in that the high-strength flour albumen contains
Measure as 15%.
6. a kind of preparation method of fermented glutinous rice chestnut bread as claimed in claim 2, it is characterised in that the chest nut powder powder footpath is
0.15mm。
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711009192.2A CN107691560A (en) | 2017-10-25 | 2017-10-25 | A kind of fermented glutinous rice chestnut bread and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711009192.2A CN107691560A (en) | 2017-10-25 | 2017-10-25 | A kind of fermented glutinous rice chestnut bread and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN107691560A true CN107691560A (en) | 2018-02-16 |
Family
ID=61183078
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201711009192.2A Pending CN107691560A (en) | 2017-10-25 | 2017-10-25 | A kind of fermented glutinous rice chestnut bread and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115119864A (en) * | 2022-06-30 | 2022-09-30 | 青岛丹香投资管理有限公司 | Rice-stuffed bread formula and processing technology thereof |
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| CN105961491A (en) * | 2016-02-17 | 2016-09-28 | 蚌埠味多多学生营养餐有限公司 | Pomegranate bread for stomach invigoration and digestion improvement and preparation method for same |
| CN106106640A (en) * | 2016-08-25 | 2016-11-16 | 桂林市味美园餐饮管理有限公司 | A kind of health care bread and preparation method thereof |
| CN106417487A (en) * | 2016-12-12 | 2017-02-22 | 五河童师傅食品有限公司 | Fermented sticky rice bread capable of promoting circulation of qi and appetite and preparation method thereof |
| CN106417490A (en) * | 2016-12-12 | 2017-02-22 | 五河童师傅食品有限公司 | Lipid-lowering weight-losing fermented glutinous rice bread and making method thereof |
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2017
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104430696A (en) * | 2014-11-11 | 2015-03-25 | 合肥皖为电气设备工程有限责任公司 | Chinese chestnut and sweet-scented osmanthus bread and manufacturing method thereof |
| CN105961491A (en) * | 2016-02-17 | 2016-09-28 | 蚌埠味多多学生营养餐有限公司 | Pomegranate bread for stomach invigoration and digestion improvement and preparation method for same |
| CN106106640A (en) * | 2016-08-25 | 2016-11-16 | 桂林市味美园餐饮管理有限公司 | A kind of health care bread and preparation method thereof |
| CN106417487A (en) * | 2016-12-12 | 2017-02-22 | 五河童师傅食品有限公司 | Fermented sticky rice bread capable of promoting circulation of qi and appetite and preparation method thereof |
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