CN108669169A - A kind of compound coarse food grain bread made by Jerusalem artichoke powder - Google Patents
A kind of compound coarse food grain bread made by Jerusalem artichoke powder Download PDFInfo
- Publication number
- CN108669169A CN108669169A CN201810523657.4A CN201810523657A CN108669169A CN 108669169 A CN108669169 A CN 108669169A CN 201810523657 A CN201810523657 A CN 201810523657A CN 108669169 A CN108669169 A CN 108669169A
- Authority
- CN
- China
- Prior art keywords
- parts
- jerusalem artichoke
- food grain
- coarse food
- powder
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- 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
- 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
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free 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
-
- 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
Abstract
The present invention relates to breadmaking field, in particular to a kind of preparation methods of compound coarse food grain bread, and composition is according to following weight point meter：20 50 parts of Jerusalem artichoke powder, 0.5 0.8 parts of salt, 100 250 parts of coarse food grain powder mixture, 0.1 0.2 parts of yeast, 10 40 parts of Gluten, 26 parts of shortening, 0.2 0.4 parts of bread improver, 15 37 parts of warm water, 0.2 0.6 parts of pectin lyase, 0.1 0.3 parts of dextrase, 50 125 parts of Jerusalem artichoke water；The advantages that coarse food grain bread has full of nutrition, soft, special taste, digests and assimilates soon, long shelf-life.
Description
Technical field
The present invention relates to breadmaking field, in particular to a kind of preparation methods of compound coarse food grain bread.
Background technology
Jerusalem artichoke is called jerusalem artichoke, originates in North America, the incoming Europe of 17th century, rear incoming China, jerusalem artichoke is composite family, Xiang
Certain herbaceous plants with big flowers category perennial root herbaceous plant, use is very big, has edible, medicinal, the also ornamental effect of landscape.Jerusalem artichoke stem tuber is rich in shallow lake
The fructose polymers such as powder, synanthrin can directly be eaten raw, can be processed into salted vegetables, or produce starch and alcohol raw material；It more can be with
It is processed into Jerusalem artichoke powder, water is gone to dry, strengthening spleen and nourishing stomach, clearing heat and removing internal heat, detoxication and toxicant eliminating function is extraordinary diuresis food, additionally it is possible to drop
The blood glucose of low diabetic, but for the low people of blood glucose, and blood glucose can be improved.It may be said that Jerusalem artichoke is precious from head to foot.Jerusalem artichoke
Product is processed in extensive utilization life, such as hydrolysed ferment preparing alcohol produces new energy, and marinated to do food materials, ferment feed processed,
Do sweetener.But rarely having people to be related in Jerusalem artichoke processing and fabricating coarse food grain bread.And existing bread in the market, mostly with small
Based on wheat flour, containing chemical addition agent and foaming agent, it is not conducive to good health.The bread produced using coarse food grain as raw material is in addition to upper
Except the defect stated, there is also poor tastes, easy to aging, shelf-life short problem.
Application No. is CN201711017573 to disclose a kind of compound coarse food grain bread flour, by by coarse food grain, fruits and vegetables, Chinese medicine
Additive, vitamin, mineral, the substances such as enzyme are made powder and mix according to a certain percentage, processing.Solves bread nutrient
Single-issue.
Application No. is CN201610397794 to disclose a kind of coarse food grain bread, by by corn flour, black rice flour, sorghum flour,
Pearling cone meal, red bean powder, sweet potato powder, pumpkin powder, brown sugar powder, yeast powder, egg, suitable quantity of water mix the mouth for improving coarse food grain bread
Sense.But the problems such as that there are bread is easy to aging, and the shelf-life is short.
Invention content
The present invention is in order to solve the above technical problems, provide a kind of compound coarse food grain bread made by Jerusalem artichoke powder.
It is realized particular by following technical scheme：
Bread is made by mixing in Jerusalem artichoke powder and buckwheat, corn flour, rice meal, four kinds of coarse food grains of mung bean flour by the present invention, is made
Provide the bread of peculiar flavour.In specific manufacturing process, after part Jerusalem artichoke powder is mixed with coarse food grain, it is added by Jerusalem artichoke piece
The water of tanning, kneads dough so that the peculiar flavour of Jerusalem artichoke is fully into going in dough.Take again part Jerusalem artichoke powder be added enzyme be made containing
Synanthrin, the Jerusalem artichoke extract of pectin, and be added in dough, continue to knead dough, bread improver is then added, ferments, baking.Chrysanthemum
Sugar and pectin presence makes coarse food grain bread more fluffy.
Further, a kind of compound coarse food grain bread made by Jerusalem artichoke powder, which is characterized in that the composition of the coarse food grain bread
According to following weight point meter：20-50 parts of Jerusalem artichoke powder, 0.5-0.8 parts of salt, 100-250 parts of coarse food grain powder mixture, yeast 0.1-
0.2 part, 10-40 parts of Gluten, 2-6 parts of shortening, 0.2-0.4 parts of bread improver, 15-37 parts of warm water, pectin lyase
0.2-0.6 parts, 0.1-0.3 parts of dextrase, 50-125 parts of Jerusalem artichoke water.
Further, the composition of the bread improver is according to following parts by weight meter：0.1-0.2 parts of fungal alpha-amylase,
0.1-0.2 parts of zytase.
Further, proofing period control is in 10-24h, and temperature is at 30-50 DEG C.
Further, the production method of the compound coarse food grain bread includes the following steps：
(1) take mass fraction 20%-30% Jerusalem artichoke powder that warm water is added, addition pectin lyase, synanthrin enzyme hydrolysis obtain Jerusalem artichoke
Extract；
(2) and dough：After coarse food grain powder mixture, remaining Jerusalem artichoke powder, Jerusalem artichoke water, salt, Gluten and yeast are mixed,
Knead dough 10-15min；
(3) step (1) products therefrom is mixed with mixture obtained by step (2), and adds bread improver fungi α-shallow lake
0.1 part of powder enzyme, 0.1 part of zytase, knead dough 5-10min again；
(4) step (3) dough is placed in provocation in proofing box；
(5) shortening baking is eventually adding to come out of the stove, cool down；
Further, the Jerusalem artichoke extract includes pectin, synanthrin.
Further, the composition of the coarse food grain powder mixture is according to following parts by weight meter：10-40 parts of buckwheat, corn flour
25-70 parts, 40-60 parts of rice meal, 25-80 parts of mung bean flour.
Further, proofing period control is in 10-24h, and temperature is at 30-50 DEG C.
Further, the Jerusalem artichoke water is 50 according to mass ratio by Jerusalem artichoke piece and water：1 mixing, is made by infusion；
Further, the Jerusalem artichoke extract by pectin lyase, dextrase according to 2：1 ratio mixes.
In conclusion the beneficial effects of the present invention are：The present invention is with Jerusalem artichoke, buckwheat, the green and healthy Natural Food such as corn
Material is that raw material makes bread, and special taste is free of any chemical addition agent, and manufacturing process is simple, avoids and destroys original food materials
Nutriment.The two kinds of substances of synanthrin and pectin extracted in Jerusalem artichoke by this method remain a large amount of existing on synanthrin
Hydrophilic radical increases synanthrin and forms a large amount of gels on face surface during baking and banking up with earth bread with the ability of water is combined, heats
Later, one layer of sclerderm is formed, the defect that micro-wave oven baking bread cannot form sclerderm is solved, increases bread edibility.
Secondly the pectin in extract makes the buckwheat in bread, the coarse food grains such as corn flour become have bullet instead of other chemical addition agents
Property, it is easier to it is sticked together, the mouthfeel for making bread more preferably, extends the shelf-life.Bidirectional modulation of this synanthrin to blood glucose simultaneously
Effect can make the blood glucose of diabetic reduce and increase the blood glucose of hypoglycemia patient, diabetes or hypoglycemia patient
Equal edible.In addition, it is various to raw material form, it is brewed into juice using Jerusalem artichoke and is used for kneading dough, in bread making process；Quilt
Powder is broken into, a part of powder serves as bread for making raw material, a part of powder by hydrolyzing later in fermentation process again
Modifying agent slows down bread staling, by extended shelf-life 2-3 days, has saved raw material.The coarse food grain bread that the present invention makes also has
It is nutritious abundant, absorption easy to digest, special taste, Shou Zhongguang, it is simple for process the features such as.
Specific implementation mode
Specific embodiments of the present invention will be described in further detail below, but the invention is not limited in these realities
Mode is applied, it is claimed to still fall within the claims in the present invention for any improvement or replacement on the present embodiment essence spirit
Range.
Embodiment 1
(1) preparation of Jerusalem artichoke extract：40g Jerusalem artichoke powder be added 30g warm water and 0.1 pectin lyase, 0.05g dextrases it
After hydrolyze, Jerusalem artichoke extract is made；
(2) and dough：After 160g Jerusalem artichoke powder, coarse food grain powder mixture 1kg, Jerusalem artichoke water 500g, salt 5g and yeast 1g
Mixing, knead dough 10-15min；
(3) obtained Jerusalem artichoke extract is added in mixture obtained by step (2), and adds bread improver fungi α-shallow lake
Powder enzyme 0.1g, zytase 0.1g, knead dough 5-10min again；
(4) step (5) products therefrom is placed in 30-50 DEG C of environment the 1h that ferments；
(5) shortening baking is eventually adding to come out of the stove, cool down；
Embodiment 2
(1) preparation of Jerusalem artichoke extract：50g Jerusalem artichoke powder be added 37g warm water and 0.3 pectin lyase, 0.2g dextrases it
After hydrolyze, Jerusalem artichoke extract is made；
(2) and dough：By 150g Jerusalem artichoke powder, coarse food grain powder mixture 1kg, Jerusalem artichoke water 500g, salt 6g and yeast 1.2g it
After mix, knead dough 10-15min；
(3) obtained Jerusalem artichoke extract is added in mixture obtained by step (2), and adds bread improver fungi α-shallow lake
Powder enzyme 0.1g, zytase 0.1g, knead dough 5-10min again；
(4) step (5) products therefrom is placed in 30-50 DEG C of environment the 1h that ferments；
(5) shortening baking is eventually adding to come out of the stove, cool down；
Embodiment 3
(1) preparation of Jerusalem artichoke extract：60g Jerusalem artichoke powder be added 45g warm water and 0.7 pectin lyase, 0.4g dextrases it
After hydrolyze, Jerusalem artichoke extract is made；
(2) and dough：By 140g Jerusalem artichoke powder, coarse food grain powder mixture 1kg, Jerusalem artichoke water 500g, salt 7g and yeast 1.4g it
After mix, knead dough 10-15min；
(3) obtained Jerusalem artichoke extract is added in mixture obtained by step (2), and adds bread improver fungi α-shallow lake
Powder enzyme 0.2g, zytase 0.1g, knead dough 5-10min again；
(4) step (5) products therefrom is placed in 30-50 DEG C of environment the 1h that ferments；
(5) shortening baking is eventually adding to come out of the stove, cool down；
Embodiment 4
(1) and dough：By 160g Jerusalem artichoke powder, coarse food grain powder mixture 1kg, Jerusalem artichoke water 500g, salt 6g and yeast 1.2g it
After mix, knead dough 10-15min；
(3) step (2) products therefrom is mixed, and adds bread improver fungal alpha-amylase 0.3g, zytase
0.1g, knead dough 5-10min again；
(4) step (5) products therefrom is placed in 30-50 DEG C of environment the 1h that ferments；
(5) shortening baking is eventually adding to come out of the stove, cool down；
Embodiment 5
(1) and dough：By 160g Jerusalem artichoke powder, coarse food grain powder mixture 1kg, Jerusalem artichoke water 500g, salt 6g and yeast 1.2g it
After mix, knead dough 10-15min；
(3) step (2) products therefrom is mixed, and adds bread improver fungal alpha-amylase 0.2g, zytase
0.2g, knead dough 5-10min again；
(4) step (5) products therefrom is placed in 30-50 DEG C of environment the 1h that ferments；
(5) shortening baking is eventually adding to come out of the stove, cool down；
Experiment 1
1-5 will be tested respectively and toasts the bread come out of the stove, pliability, and mouthfeel and shelf-life are recorded in (mouthfeel and pliability
Personnel are foretasted by profession to obtain) table 1；
Table 1：
Claims (8)
1. a kind of compound coarse food grain bread made by Jerusalem artichoke powder, which is characterized in that the composition of the coarse food grain bread is according to following weight
Amount point meter：20-50 parts of Jerusalem artichoke powder, 0.5-0.8 parts of salt, 100-250 parts of coarse food grain powder mixture, 0.1-0.2 parts of yeast, Gluten
10-40 parts, 2-6 parts of shortening, 0.2-0.4 parts of bread improver, 15-37 parts of warm water, 0.2-0.6 parts of pectin lyase, synanthrin
0.1-0.3 parts of enzyme, 50-125 parts of Jerusalem artichoke water.
2. the compound coarse food grain bread made by Jerusalem artichoke powder such as claim 1, which is characterized in that the composition of the bread improver is pressed
According to following parts by weight meter：0.1-0.2 parts of fungal alpha-amylase, 0.1-0.2 parts of zytase.
3. the compound coarse food grain bread made by Jerusalem artichoke powder such as claim 1, which is characterized in that the composition of the coarse food grain powder mixture
According to following parts by weight meter：10-40 parts of buckwheat, 25-70 parts of corn flour, 40-60 parts of rice meal, 25-80 parts of mung bean flour.
4. the compound coarse food grain bread made by Jerusalem artichoke powder such as claim 1, it is characterised in that, the making of the compound coarse food grain bread
Method includes the following steps:
(1) take mass fraction 20%-30% Jerusalem artichoke powder that warm water is added, addition pectin lyase, synanthrin enzyme hydrolysis obtain Jerusalem artichoke extraction
Object；
(2) and dough：After coarse food grain powder mixture, remaining Jerusalem artichoke powder, Jerusalem artichoke water, salt, Gluten and yeast are mixed, knead dough
10-15min；
(3) step (1) products therefrom is mixed with mixture obtained by step (2), and adds bread improver fungal alpha-amylase
0.1 part, 0.1 part of zytase, knead dough 5-10min again；
(4) step (3) dough is placed in provocation in proofing box；
(5) shortening baking is eventually adding to come out of the stove, cool down.
5. the compound coarse food grain bread made by Jerusalem artichoke powder such as claim 4, which is characterized in that the Jerusalem artichoke extract includes fruit
Glue, synanthrin.
6. the compound coarse food grain bread made by Jerusalem artichoke powder such as claim 4, which is characterized in that the proofing period control is in 10-
For 24 hours, temperature is at 30-50 DEG C.
7. the compound coarse food grain bread made by Jerusalem artichoke powder such as claim 4, which is characterized in that the Jerusalem artichoke water is by Jerusalem artichoke piece and water
It is 50 according to mass ratio：1 mixing, is made by infusion.
8. the compound coarse food grain bread made by Jerusalem artichoke powder such as claim 4, which is characterized in that the Jerusalem artichoke extract is split by pectin
Enzyme, dextrase are solved according to 2：1 ratio mixes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810523657.4A CN108669169A (en) | 2018-05-28 | 2018-05-28 | A kind of compound coarse food grain bread made by Jerusalem artichoke powder |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810523657.4A CN108669169A (en) | 2018-05-28 | 2018-05-28 | A kind of compound coarse food grain bread made by Jerusalem artichoke powder |
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| CN108669169A true CN108669169A (en) | 2018-10-19 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201810523657.4A Pending CN108669169A (en) | 2018-05-28 | 2018-05-28 | A kind of compound coarse food grain bread made by Jerusalem artichoke powder |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113598308A (en) * | 2021-07-09 | 2021-11-05 | 青岛海军食品与营养创新研究院(青岛特种食品研究院) | Preparation method of jerusalem artichoke noodles with nutrition and health promotion functions |
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2018
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113598308A (en) * | 2021-07-09 | 2021-11-05 | 青岛海军食品与营养创新研究院(青岛特种食品研究院) | Preparation method of jerusalem artichoke noodles with nutrition and health promotion functions |
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Application publication date: 20181019 |