CN109169777A - A kind of production method of pitaya peel powder packet - Google Patents
A kind of production method of pitaya peel powder packet Download PDFInfo
- Publication number
- CN109169777A CN109169777A CN201811336980.7A CN201811336980A CN109169777A CN 109169777 A CN109169777 A CN 109169777A CN 201811336980 A CN201811336980 A CN 201811336980A CN 109169777 A CN109169777 A CN 109169777A
- Authority
- CN
- China
- Prior art keywords
- parts
- pitaya peel
- peel powder
- powder
- dough
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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
-
- 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
- A21D2/34—Animal 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
Abstract
The present invention relates to a kind of production methods of pitaya peel powder packet, belong to food processing field, the parts by weight of each component are as follows: 100 ~ 200 parts of Strong flour, 20 ~ 50 parts of pitaya peel powder, 30 ~ 50 parts of butter, 10 ~ 20 parts of yeast, 40 ~ 60 parts of milk powder, sugared 30 ~ 60 parts, 5 ~ 10 parts of salt, 50 ~ 80 parts of water；Specifically by Strong flour, pitaya peel powder, yeast, milk powder, sugar, salt, water is added after mixing, mixture is placed in dough kneeding machine stirring butter is added to after forming and continue stirring at dough, with being baked to obtain finished product after 40 ~ 60min that dough ferments under conditions of 35 ~ 40 DEG C, 60 ~ 80%；Pitaya peel powder is added in the present invention in the production of traditional bread, and bread obtained is bright-colored tempting, unique in taste, and the content of dietary fiber is increased compared with common bread, highly beneficial to human health, and manufacture craft is simple, is suitble to industrialized production.
Description
Technical field
The present invention relates to a kind of production methods of pitaya peel powder packet, belong to food processing technology field.
Background technique
Dragon fruit also known as pitaya fruit, Green Dragon fruit, sweet heart fruit etc., belong to Cactaeous plants.Dragon fruit clean taste succulence,
Possess very high nutritive value and vegetable protein and dietary fiber content are abundant, is pole by a kind of popular fruit.But
When dragon fruit is eaten, people would generally abandon pitaya peel, and ignorance utilizes it.Pitaya peel is in dragon fruit processing
By-product, nutriments and the active constituent such as dietary fiber, natural pigment and Flavonoid substances rich in.Furthermore flue
Fruit colour is bright and new, and contained pigment is mainly anthocyanidin, it has very strong anti-oxidant, removing free radical, anti-cancer ability,
Enhancing blood vessel elasticity, U.S. face skin care, inhibits inflammation and allergy, prevention arthritis etc. also to have good effect at blood pressure lowering.It will
Pitaya peel carries out processing and reapplies in the production of bread, can not only turn waste into wealth, and environmental pressure is reduced, so that dragon fruit
Skin is comprehensively utilized, moreover it is possible to which the content for increasing dietary fiber in bread invents a kind of baking food with slow digestion characteristics
Product.
Summary of the invention
The object of the present invention is to provide a kind of pitaya peel powder packets, and pitaya peel powder is applied the production in traditional bread
In, bread obtained is bright-colored tempting, and it is unique in taste, the content of dietary fiber is increased compared with common bread, to human body
Health is highly beneficial, and manufacture craft is simple, is suitble to industrialized production.
In order to achieve the above object, the technical scheme adopted by the invention is that:
A kind of pitaya peel powder packet, each component parts by weight are as follows:
100 ~ 200 parts of Strong flour, 20 ~ 50 parts of pitaya peel powder, 30 ~ 50 parts of butter, 10 ~ 20 parts of yeast, 40 ~ 60 parts of milk powder,
Sugared 30 ~ 60 parts, 5 ~ 10 parts of salt, 50 ~ 80 parts of water.
A kind of pitaya peel powder packet, each component parts by weight are as follows:
150 parts of Strong flour, 35 parts of pitaya peel powder, 40 parts of butter, 15 parts of yeast, 50 parts of milk powder, sugared 45 parts, 8 parts of salt, water 65
Part.
It is a further object to provide a kind of production methods of pitaya peel powder packet, comprising the following steps:
(1) pitaya peel is screened, 24 ~ 48h of vacuum freeze drying is carried out after cleaning, it is dry to obtain pitaya peel；
(2) it carries out smashing it through 80 ~ 100 meshes by pitaya peel obtained in step (1) is dry, obtains pitaya peel powder, it is spare；
(3) by Strong flour, pitaya peel powder, yeast, milk powder, sugar, salt, water is added after mixing, mixture is placed in dough kneeding machine
Butter is added to after forming and continues stirring at dough for middle stirring；
(4) dough obtained in step (3) is fermented under conditions of 35 ~ 40 DEG C, 60 ~ 80% cutting integer after 40 ~ 60min；
(5) it is baked under the conditions of 180 ~ 230 DEG C and obtains finished product.
The beneficial effects of the present invention are:
Pitaya peel powder is applied in the production of traditional bread, bread obtained is bright-colored tempting, unique in taste, and common
Bread compares the content for increasing dietary fiber, highly beneficial to human health, and manufacture craft is simple, is suitble to industry metaplasia
It produces.
Specific embodiment
The present invention is described in further details below by embodiment, these embodiments are only used to illustrate the present invention, and
It does not limit the scope of the invention.
Embodiment 1
A kind of pitaya peel powder packet, each component parts by weight are as follows:
100 parts of Strong flour, 20 parts of pitaya peel powder, 30 parts of butter, 10 parts of yeast, 40 parts of milk powder, sugared 30 parts, 5 parts of salt, water 50
Part.
A kind of production method of pitaya peel powder packet, comprising the following steps:
(1) pitaya peel is screened, carries out vacuum freeze drying for 24 hours after cleaning, it is dry to obtain pitaya peel；
(2) it carries out smashing it through 80 meshes by pitaya peel obtained in step (1) is dry, obtains pitaya peel powder, it is spare；
(3) by Strong flour, pitaya peel powder, yeast, milk powder, sugar, salt, water is added after mixing, mixture is placed in dough kneeding machine
Butter is added to after forming and continues stirring at dough for middle stirring；
(4) dough obtained in step (3) is fermented under conditions of 35 DEG C, 60% cutting integer after 40min；
(5) it is baked under the conditions of 180 DEG C and obtains finished product.
Embodiment 2
A kind of pitaya peel powder packet, each component parts by weight are as follows:
200 parts of Strong flour, 50 parts of pitaya peel powder, 50 parts of butter, 20 parts of yeast, 60 parts of milk powder, sugared 60 parts, 10 parts of salt, water
80 parts.
A kind of production method of pitaya peel powder packet, comprising the following steps:
(1) pitaya peel is screened, vacuum freeze drying 48h is carried out after cleaning, it is dry to obtain pitaya peel；
(2) it carries out smashing it through 100 meshes by pitaya peel obtained in step (1) is dry, obtains pitaya peel powder, it is spare；
(3) by Strong flour, pitaya peel powder, yeast, milk powder, sugar, salt, water is added after mixing, mixture is placed in dough kneeding machine
Butter is added to after forming and continues stirring at dough for middle stirring；
(4) dough obtained in step (3) is fermented under conditions of 40 DEG C, 80% cutting integer after 60min；
(5) it is baked under the conditions of 230 DEG C and obtains finished product.
Embodiment 3
A kind of pitaya peel powder packet, each component parts by weight are as follows:
150 parts of Strong flour, 35 parts of pitaya peel powder, 40 parts of butter, 15 parts of yeast, 50 parts of milk powder, sugared 45 parts, 8 parts of salt, water 65
Part.
A kind of production method of pitaya peel powder packet, comprising the following steps:
(1) pitaya peel is screened, vacuum freeze drying 36h is carried out after cleaning, it is dry to obtain pitaya peel；
(2) it carries out smashing it through 100 meshes by pitaya peel obtained in step (1) is dry, obtains pitaya peel powder, it is spare；
(3) by Strong flour, pitaya peel powder, yeast, milk powder, sugar, salt, water is added after mixing, mixture is placed in dough kneeding machine
Butter is added to after forming and continues stirring at dough for middle stirring；
(4) dough obtained in step (3) is fermented under conditions of 40 DEG C, 70% cutting integer after 50min；
(5) it is baked under the conditions of 200 DEG C and obtains finished product.
Embodiment 4
A kind of pitaya peel powder packet, each component parts by weight are as follows:
200 parts of Strong flour, 20 parts of pitaya peel powder, 50 parts of butter, 10 parts of yeast, 60 parts of milk powder, sugared 30 parts, 10 parts of salt, water
50 parts.
A kind of production method of pitaya peel powder packet, comprising the following steps:
(1) pitaya peel is screened, vacuum freeze drying 36h is carried out after cleaning, it is dry to obtain pitaya peel；
(2) it carries out smashing it through 80 meshes by pitaya peel obtained in step (1) is dry, obtains pitaya peel powder, it is spare；
(3) by Strong flour, pitaya peel powder, yeast, milk powder, sugar, salt, water is added after mixing, mixture is placed in dough kneeding machine
Butter is added to after forming and continues stirring at dough for middle stirring；
(4) dough obtained in step (3) is fermented under conditions of 35 DEG C, 80% cutting integer after 60min；
(5) it is baked under the conditions of 230 DEG C and obtains finished product.
Claims (5)
1. a kind of pitaya peel powder packet, it is characterised in that: each component parts by weight are as follows:
100 ~ 200 parts of Strong flour, 20 ~ 50 parts of pitaya peel powder, 30 ~ 50 parts of butter, 10 ~ 20 parts of yeast, 40 ~ 60 parts of milk powder,
Sugared 30 ~ 60 parts, 5 ~ 10 parts of salt, 50 ~ 80 parts of water.
2. a kind of pitaya peel powder packet, it is characterised in that: each component parts by weight are as follows:
150 parts of Strong flour, 35 parts of pitaya peel powder, 40 parts of butter, 15 parts of yeast, 50 parts of milk powder, sugared 45 parts, 8 parts of salt, water 65
Part.
3. a kind of production method of pitaya peel powder packet, it is characterised in that: the following steps are included:
(1) pitaya peel is screened, 24 ~ 48h of vacuum freeze drying is carried out after cleaning, it is dry to obtain pitaya peel；
(2) it carries out smashing it through 80 ~ 100 meshes by pitaya peel obtained in step (1) is dry, obtains pitaya peel powder, it is spare；
(3) by Strong flour, pitaya peel powder, yeast, milk powder, sugar, salt, water is added after mixing, mixture is placed in dough kneeding machine
Butter is added to after forming and continues stirring at dough for middle stirring；
(4) by cutting integer after 40 ~ 60min of dough fermentation obtained in step (3)；
(5) it bakes to golden yellow and obtains finished product.
4. a kind of production method of pitaya peel powder packet according to claim 3, it is characterised in that: step (4) is described
Fermentation condition be 35 ~ 40 DEG C of temperature, humidity 60 ~ 80%.
5. a kind of production method of pitaya peel powder packet according to claim 3, it is characterised in that: step (5) is described
Baking temperature be 180 ~ 230 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811336980.7A CN109169777A (en) | 2018-11-12 | 2018-11-12 | A kind of production method of pitaya peel powder packet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811336980.7A CN109169777A (en) | 2018-11-12 | 2018-11-12 | A kind of production method of pitaya peel powder packet |
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| Publication Number | Publication Date |
|---|---|
| CN109169777A true CN109169777A (en) | 2019-01-11 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201811336980.7A Pending CN109169777A (en) | 2018-11-12 | 2018-11-12 | A kind of production method of pitaya peel powder packet |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111387248A (en) * | 2020-03-30 | 2020-07-10 | 阜阳师范大学 | Yellow pear peel and black rice chiffon cake and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102366106A (en) * | 2011-10-08 | 2012-03-07 | 昆明理工大学 | Pitaya pericarp dietary fiber powder |
| CN105941541A (en) * | 2016-07-20 | 2016-09-21 | 遵义医学院 | High-dietary fiber bread and preparation method thereof |
| KR101694796B1 (en) * | 2016-05-10 | 2017-01-10 | 유영근 | Method for manufacturing of dough for bakery |
| CN106982893A (en) * | 2017-04-21 | 2017-07-28 | 邵阳学院 | Tangerine peel dietary fiber bread and preparation method thereof |
-
2018
- 2018-11-12 CN CN201811336980.7A patent/CN109169777A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102366106A (en) * | 2011-10-08 | 2012-03-07 | 昆明理工大学 | Pitaya pericarp dietary fiber powder |
| KR101694796B1 (en) * | 2016-05-10 | 2017-01-10 | 유영근 | Method for manufacturing of dough for bakery |
| CN105941541A (en) * | 2016-07-20 | 2016-09-21 | 遵义医学院 | High-dietary fiber bread and preparation method thereof |
| CN106982893A (en) * | 2017-04-21 | 2017-07-28 | 邵阳学院 | Tangerine peel dietary fiber bread and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111387248A (en) * | 2020-03-30 | 2020-07-10 | 阜阳师范大学 | Yellow pear peel and black rice chiffon cake and preparation method thereof |
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Application publication date: 20190111 |