CN108713573A - A kind of tealeaves bread baking method - Google Patents
A kind of tealeaves bread baking method Download PDFInfo
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- CN108713573A CN108713573A CN201810721351.XA CN201810721351A CN108713573A CN 108713573 A CN108713573 A CN 108713573A CN 201810721351 A CN201810721351 A CN 201810721351A CN 108713573 A CN108713573 A CN 108713573A
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- Prior art keywords
- tealeaves
- parts
- bread
- temperature
- juice
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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
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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
Abstract
The present invention relates to a kind of tealeaves bread baking methods, belong to food processing technology field.Including：A. raw material is chosen；B. tealeaves goes hardship；C. dough makes；D. it ferments；E. provocation；F. it steams and bakes；G. cool down and etc..The present invention is in tealeaves bread-making methods, by removing bitter, addition fruit juice to tealeaves, not only improve the deficiency for causing bread taste not good enough because of tealeaves bitterness itself, and due to the addition of fruit juice, the bread flavor produced while the nutrition for increasing bread is unique, mouthfeel is soft glutinous, and palatability is good；In addition, being steamed to it before bread baking, the problem of gradually being hardened after bread cools down can also be improved.
Description
Technical field
The present invention relates to a kind of tealeaves bread baking methods, belong to food processing technology field.
Background technology
There is tealeaves abundant organic matter and minerals can increase the battalion of bread using tealeaves as the raw material of bread
It supports.Currently, there are excessive problems in the processing of tealeaves for the manufacture craft of tealeaves bread, such as disclosed in Chinese patent application
Only it is simply crush just being added in bread by tealeaves in bright book CN104938579A and CN107646948A, but tea
In leaf other than with the nutritional ingredients such as gas chromatography matter and minerals, also there is caffeine, caffeine taste itself is bitter,
If bread overall taste can be influenced without removing its bitter taste by simply crushing tealeaves.In addition, traditional bread baking temperature
It it is 180-250 DEG C, bread can be because of internal porous in baking, and hole compactness is poor, and internal moisture largely scatters and disappears and leads to face
Packet gradually hardening after the cooling period, influences mouthfeel.
Invention content
In order to overcome problem above, the purpose of the present invention is to provide a kind of baking method of tealeaves bread, faces obtained
Packet unique flavor, mouthfeel are good, delicious, full of nutrition.
To achieve the above object, the present invention uses following technical scheme：
A kind of tealeaves bread baking method, includes the following steps：
A. raw material is chosen
It is chosen by following parts by weight：60-90 parts of flour, 5-15 parts of tealeaves, 0.6-2 parts of yeast, 6-12 parts of egg, fruit juice
25-40 parts, 0.8-2 parts of salt, 20-30 parts of butter；
B. tealeaves goes hardship
After weighing tea green-keeping, after freeze-dried, 200 mesh sieve is crushed, gained tea leaf powder is placed in overcritical device,
With CO2For extractant, after extraction, extract is removed, japanese ligusticum leaf powder must be removed, it is spare；
C. dough makes
It weighs flour, egg, fruit juice, butter successively in parts by weight to pour into a mixing bowl, stirs 6-10min, it is allowed to fill
Divide mixing, yeast is then added, continue after stirring 12-15min, add salt, remove japanese ligusticum leaf powder, continues to stir 8-10min；
D. it ferments
E. provocation
The dough fermented is divided into fritter bread base, is placed in proofing box and carries out provocation；
F. it steams and bakes
It is placed in the bread base after provocation in constant temperature steam box, after steaming, places into baking oven and baked；
G. cooling, packaging.
As a preferred embodiment of the above solution, in the step a, raw material is chosen by following parts by weight：80 parts of flour, tealeaves 12
Part, 1 part of yeast, 10 parts of egg, 35 parts of fruit juice, 1 part of salt, 25 parts of butter.
The fruit juice is cider, strawberry juice, blueberry juice, Rosa roxburghi Juice, mango juice, water honey as a preferred embodiment of the above solution,
One or more of peach juice, orange juice or watermelon juice, moisture is 70-80% in fruit juice.
As a preferred embodiment of the above solution, in the step b, tea green-keeping uses steam beating, vapor (steam) temperature 124-126
DEG C, vacuum freeze drying pressure is 5-10MPa, temperature is -20 DEG C, time 1-2h, supercritical extract temperature is 30-45 DEG C,
Extracting pressure is 13-20MPa, extraction time 1-3h, and extract is caffeine.
As a preferred embodiment of the above solution, in the step d, fermentation temperature is 32-35 DEG C, relative humidity 70-80%, when
Between be 2-3h.
As a preferred embodiment of the above solution, in the step e, proofing period 40-70min, relative humidity 70-80%,
Temperature is 38-40 DEG C.
As a preferred embodiment of the above solution, in the step f, steamer temperature is 100 DEG C, steaming time 8-15min, baking oven
Temperature is 160 DEG C, baking time 20-30min.
As a preferred embodiment of the above solution, in the step g, when cooling, bread central temperature, which reaches room temperature, to be wrapped
Dress.
Beneficial effects of the present invention, tealeaves have gas chromatography and minerals, and there is anti-aging, anti-oxidant, increase to exempt from
The effect of epidemic disease power, as bread raw materials increase the trophism of bread with it is both effectiveness.The present invention kills tealeaves by steam
Green, freeze-drying, supercritical CO2Abstraction technique extracts the coffee alkali composition for leading to its taste bitterness in tealeaves, not only can be with
The gas chromatography and minerals in tealeaves are preserved, further improves that tealeaves is bitter and the deficiency that causes bread taste not good enough.This hair
The bright addition due to fruit juice, the bread flavor produced while the nutrition for increasing bread is unique, and mouthfeel is soft glutinous, palatability
It is good；In addition, the breakthrough technique that will steam of the invention is combined with baking process, it can be by the moisture in bread with steam
Form, which is stored in bread, not only solves traditional bread because in baking, moisture is lost in after baking causes bread gradually to harden
Problem, while the problem that bread causes the nutrient component damages such as vitamin, minerals serious because of high temperature baking is improved, it can also band
Carry out the soft mouthfeel in the crisp inherence of crust.
Specific implementation mode
With reference to specific embodiment, the present invention is further illustrated：
Embodiment 1
A kind of tealeaves bread baking method, includes the following steps：
A. raw material is chosen
It is chosen by following parts by weight：80 parts of flour, 12 parts of tealeaves, 1 part of yeast, 10 parts of egg, 35 parts of cider, salt 1
Part, 25 parts of butter；
B. tealeaves goes hardship
Tealeaves is weighed to finish in the steam inactivation machine that vapor (steam) temperature is 124-126 DEG C；After water-removing, being put into pressure is
In 5-10MPa, the frozen vacuum dryer that temperature is -20 DEG C, dry 1-2h；After freeze-drying, tealeaves be crushed into 200 mesh
Sieve, be placed in temperature be 30-45 DEG C, pressure 13-20MPa, extraction gas be CO2Supercritical extraction unit in extract 1-3h,
After extraction, extract is removed, japanese ligusticum leaf powder must be removed, it is spare；
C. dough makes
It weighs flour, egg, cider, butter successively in parts by weight to pour into a mixing bowl, stirs 6-10min, allow it
It mixes well, yeast is then added, continue after stirring 12-15min, add salt, remove japanese ligusticum leaf powder, continue to stir 8-
10min；
D. it ferments
It is 32-35 DEG C that the dough made, which is placed on temperature, and relative humidity is in the fermentor of 70-80%, and ferment 2-3h；
E. provocation
The dough fermented is divided into fritter bread base, is placed in 38 DEG C of temperature, relative humidity is that 70-80% is proofing box
It is interior, provocation 40-70min；
F. it steams and bakes
By the bread base after provocation, it is to steam 8-15min in 100 DEG C of constant temperature steam boxs to be placed in temperature, after, place into 160 DEG C
Baking oven toasts 20-30min；
G. when bread central temperature is down to room temperature, you can packed.
Embodiment 2
A kind of tealeaves bread baking method, includes the following steps：
A. raw material is chosen
It is chosen by following parts by weight：60 parts of flour, 5 parts of tealeaves, 0.6 part of yeast, 6 parts of egg, 15 parts of strawberry juice, blueberry juice
10 parts, 0.8 part of salt, 20 parts of butter；
B. tealeaves goes hardship
It is to finish in 124-126 DEG C of steam inactivation machine to weigh tealeaves and be placed in vapor (steam) temperature；After water-removing, being put into pressure is
In 5-10MPa, the frozen vacuum dryer that temperature is -20 DEG C, dry 1-2h；After freeze-drying, tealeaves be crushed into 200 mesh
Sieve, be placed in temperature be 30-45 DEG C, pressure 13-20MPa, extraction gas be CO2Supercritical extraction unit in extract 1-3h,
After extraction, extract is removed, japanese ligusticum leaf powder must be removed, it is spare；
C. dough makes
It weighs flour, egg, strawberry juice, blueberry juice, butter successively in parts by weight to pour into a mixing bowl, stirs 6-
10min allows it to mix well, and yeast is then added, and continues after stirring 12-15min, adds salt, removes japanese ligusticum leaf powder, continues
Stir 8-10min；
D. it ferments
It is 32-35 DEG C that the dough made, which is placed on temperature, and relative humidity is in the fermentor of 70-80%, and ferment 2-3h；
E. provocation
The dough fermented is divided into fritter bread base, is placed in 38 DEG C of temperature, relative humidity is that 70-80% is proofing box
It is interior, provocation 40-70min；
F. it steams and bakes
By the bread base after provocation, it is to steam 8-15min in 100 DEG C of constant temperature steam boxs to be placed in temperature, after, place into 160 DEG C
Baking oven toasts 20-30min；
G. when bread central temperature is down to room temperature, you can packed.
Embodiment 3
A kind of tealeaves bread baking method, includes the following steps：
A. raw material is chosen
It is chosen by following parts by weight：90 parts of flour, 15 parts of Se rich tea, 2 parts of yeast, 12 parts of egg, 40 parts of mango juice, salt
2 parts, 30 parts of butter；
B. tealeaves goes hardship
It is to finish in 124-126 DEG C of steam inactivation machine to weigh tealeaves and be placed in vapor (steam) temperature；After water-removing, being put into pressure is
In 5-10MPa, the frozen vacuum dryer that temperature is -20 DEG C, dry 1-2h；After freeze-drying, tealeaves be crushed into 200 mesh
Sieve, be placed in temperature be 30-45 DEG C, pressure 13-20MPa, extraction gas be CO2Supercritical extraction unit in extract 1-3h,
After extraction, extract is removed, japanese ligusticum leaf powder must be removed, it is spare；
C. dough makes
It weighs flour, egg, mango juice, butter successively in parts by weight to pour into a mixing bowl, stirs 6-10min, allow it
It mixes well, yeast is then added, continue after stirring 12-15min, add salt, remove japanese ligusticum leaf powder, continue to stir 8-
10min；
D. it ferments
It is 32-35 DEG C that the dough made, which is placed on temperature, and relative humidity is in the fermentor of 70-80%, and ferment 2-3h；
E. provocation
The dough fermented is divided into fritter bread base, is placed in 38 DEG C of temperature, relative humidity is that 70-80% is proofing box
It is interior, provocation 40-70min；
F. it steams and bakes
By the bread base after provocation, it is to steam 8-15min in 100 DEG C of constant temperature steam boxs to be placed in temperature, after, place into 160 DEG C
Baking oven toasts 20-30min；
G. when bread central temperature is down to room temperature, you can packed.
Embodiment 4
A kind of tealeaves bread baking method, includes the following steps：
A. raw material is chosen
It is chosen by following parts by weight：70 parts of flour, 10 parts of tealeaves, 1.2 parts of yeast, 8 parts of egg, 16 parts of mango juice, blueberry
14 parts of juice, 1.6 parts of salt, 24 parts of butter；
B. tealeaves goes hardship
It weighs tealeaves and is placed in vapor (steam) temperature to finish in 124-126 DEG C of steam inactivation machine；After water-removing, it is put into pressure
In 5-10MPa, the frozen vacuum dryer that temperature is -20 DEG C, to dry 1-2h；After freeze-drying, tealeaves be crushed into 200 mesh
Sieve, be placed in temperature be 30-45 DEG C, pressure 13-20MPa, extraction gas be CO2Supercritical extraction unit in extract 1-3h,
After extraction, extract is removed, japanese ligusticum leaf powder must be removed, it is spare；
C. dough makes
It weighs flour, egg, mango juice, blueberry juice, butter successively in parts by weight to pour into a mixing bowl, stirs 6-
10min allows it to mix well, and yeast is then added, and continues after stirring 12-15min, adds salt, removes japanese ligusticum leaf powder, continues
Stir 8-10min；
D. it ferments
It is 32-35 DEG C that the dough made, which is placed on temperature, and relative humidity is in the fermentor of 70-80%, and ferment 2-3h；
E. provocation
The dough fermented is divided into fritter bread base, is placed in 38 DEG C of temperature, relative humidity is that 70-80% is proofing box
It is interior, provocation 40-70min；
F. it steams and bakes
By the bread base after provocation, it is to steam 8-15min in 100 DEG C of constant temperature steam boxs to be placed in temperature, after, place into 160 DEG C
Baking oven toasts 20-30min；
G. when bread central temperature is down to room temperature, you can packed.
Embodiment 5
A kind of tealeaves bread baking method, includes the following steps：
A. raw material is chosen
It is chosen by following parts by weight：85 parts of flour, 14 parts of tealeaves, 1.8 parts of yeast, 14 parts of egg, 38 parts of watermelon juice, salt
1.8 parts, 29 parts of butter；
B. tealeaves goes hardship
It weighs tealeaves and is placed in vapor (steam) temperature to finish in 124-126 DEG C of steam inactivation machine；After water-removing, it is put into pressure
In 5-10MPa, the frozen vacuum dryer that temperature is -20 DEG C, to dry 1-2h；After freeze-drying, tealeaves be crushed into 200 mesh
Sieve, be placed in temperature be 30-45 DEG C, pressure 13-20MPa, extraction gas be CO2Supercritical extraction unit in extract 1-3h,
After extraction, extract is removed, japanese ligusticum leaf powder must be removed, it is spare；
C. dough makes
It weighs flour, egg, watermelon juice, butter successively in parts by weight to pour into a mixing bowl, stirs 6-10min, allow it
It mixes well, yeast is then added, continue after stirring 12-15min, add salt, remove japanese ligusticum leaf powder, continue to stir 8-
10min；
D. it ferments
It is 32-35 DEG C that the dough made, which is placed on temperature, and relative humidity is in the fermentor of 70-80%, and ferment 2-3h；
E. provocation
The dough fermented is divided into fritter bread base, is placed in 38 DEG C of temperature, relative humidity is that 70-80% is proofing box
It is interior, provocation 40-70min；
F. it steams and bakes
By the bread base after provocation, it is to steam 8-15min in 100 DEG C of constant temperature steam boxs to be placed in temperature, after, place into 160 DEG C
Baking oven toasts 20-30min；
G. when bread central temperature is down to room temperature, you can packed as needed.
Claims (8)
1. a kind of tealeaves bread baking method, which is characterized in that include the following steps：
A. raw material is chosen
It is chosen by following parts by weight：60-90 parts of flour, 5-15 parts of tealeaves, 0.6-2 parts of yeast, 6-12 parts of egg, fruit juice 25-40
Part, 0.8-2 parts of salt, 20-30 parts of butter；
B. tealeaves goes hardship
After weighing tea green-keeping, after freeze-dried, 200 mesh sieve is crushed, gained tea leaf powder is placed in overcritical device, with CO2
For extractant, after extraction, extract is removed, gained is to remove japanese ligusticum leaf powder；
C. dough makes
It weighs flour, egg, fruit juice, butter successively in parts by weight to pour into a mixing bowl, stirs 6-10min, make it fully mixed
It is even, yeast is then added, continues after stirring 12-15min, adds salt, removes japanese ligusticum leaf powder, continues to stir 8-10min；
D. it ferments
E. provocation
The dough fermented is divided into fritter bread base, is placed in proofing box and carries out provocation；
F. it steams and bakes
It is placed in the bread base after provocation in constant temperature steam box, after steaming, places into baking oven and baked；
G. cooling, packaging.
2. tealeaves bread baking method according to claim 1, which is characterized in that in the step a, raw material is by following heavy
Part is measured to choose：80 parts of flour, 12 parts of tealeaves, 1 part of yeast, 10 parts of egg, 35 parts of fruit juice, 1 part of salt, 25 parts of butter.
3. tealeaves bread baking method according to claim 1 or 2, which is characterized in that the fruit juice is cider, strawberry
One or more of juice, blueberry juice, Rosa roxburghi Juice, mango juice, peach juice, orange juice or watermelon juice, moisture is in fruit juice
70-80%.
4. tealeaves bread baking method according to claim 1, which is characterized in that in the step b, tea green-keeping uses
Steam beating, vapor (steam) temperature are 124-126 DEG C, and vacuum freeze drying pressure is 5-10MPa, temperature is -20 DEG C, time 1-
2h, supercritical extract temperature is 30-45 DEG C, extracting pressure 13-20MPa, extraction time 1-3h, and extract is caffeine.
5. tealeaves bread baking method according to claim 1, which is characterized in that in the step d, fermentation temperature is
32-35 DEG C, relative humidity 70-80%, time 2-3h.
6. tealeaves bread baking method according to claim 1, which is characterized in that in the step e, proofing period is
40-70min, relative humidity 70-80%, temperature are 38-40 DEG C.
7. tealeaves bread baking method according to claim 5, which is characterized in that in the step f, steamer temperature 100
DEG C, steaming time 8-15min, oven temperature is 160 DEG C, baking time 20-30min.
8. tealeaves bread baking method according to claim 5, which is characterized in that in the step g, when cooling, bread
Central temperature, which reaches room temperature, to be packed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810721351.XA CN108713573A (en) | 2018-07-04 | 2018-07-04 | A kind of tealeaves bread baking method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810721351.XA CN108713573A (en) | 2018-07-04 | 2018-07-04 | A kind of tealeaves bread baking method |
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| CN108713573A true CN108713573A (en) | 2018-10-30 |
Family
ID=63912485
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| Application Number | Title | Priority Date | Filing Date |
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| CN201810721351.XA Pending CN108713573A (en) | 2018-07-04 | 2018-07-04 | A kind of tealeaves bread baking method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109430345A (en) * | 2019-01-02 | 2019-03-08 | 大连民族大学 | A kind of whole wheat dark green tea bread and preparation method thereof with fat reducing and weight reducing function |
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|---|---|---|---|---|
| CN102461588A (en) * | 2010-11-08 | 2012-05-23 | 宋欣华 | Tea flavored bread |
| CN102578184A (en) * | 2012-03-22 | 2012-07-18 | 江南大学 | Fruit-flavored bread and its preparation method |
| CN104938579A (en) * | 2015-06-18 | 2015-09-30 | 四川珍福堂商贸有限公司 | Tea bread and making method thereof |
| CN107467232A (en) * | 2017-09-25 | 2017-12-15 | 广西金秀县圣昌生态种植专业合作社 | A kind of preparation method of Sweet tea |
| CN108157439A (en) * | 2018-03-05 | 2018-06-15 | 智普 | Quinoa health care bread and preparation method thereof |
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2018
- 2018-07-04 CN CN201810721351.XA patent/CN108713573A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461588A (en) * | 2010-11-08 | 2012-05-23 | 宋欣华 | Tea flavored bread |
| CN102578184A (en) * | 2012-03-22 | 2012-07-18 | 江南大学 | Fruit-flavored bread and its preparation method |
| CN104938579A (en) * | 2015-06-18 | 2015-09-30 | 四川珍福堂商贸有限公司 | Tea bread and making method thereof |
| CN107467232A (en) * | 2017-09-25 | 2017-12-15 | 广西金秀县圣昌生态种植专业合作社 | A kind of preparation method of Sweet tea |
| CN108157439A (en) * | 2018-03-05 | 2018-06-15 | 智普 | Quinoa health care bread and preparation method thereof |
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| Title |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109430345A (en) * | 2019-01-02 | 2019-03-08 | 大连民族大学 | A kind of whole wheat dark green tea bread and preparation method thereof with fat reducing and weight reducing function |
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