CN110771656A - Chinese chestnut and Chinese mugwort bread and preparation method thereof - Google Patents
Chinese chestnut and Chinese mugwort bread and preparation method thereof Download PDFInfo
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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
- A21D13/04—Products made from materials other than rye or wheat flour
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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
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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
- 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
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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
- 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
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
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Abstract
The invention discloses a Chinese chestnut and Chinese mugwort bread, which comprises the following components: high gluten flour, chestnut flour, sugar, salt, bread improver, Chinese mugwort juice, oil and baking powder. The invention also discloses a preparation method of the Chinese chestnut and mugwort bread. The Chinese chestnut bread is based on the traditional bread making process, Chinese chestnuts and Chinese mugwort are combined with the Chinese chestnuts and the Chinese mugwort, so that the nutritional ingredients of the Chinese chestnut bread are added, and the Chinese mugwort bread is scientific and reasonable in formula, unique in flavor, rich in taste and long in taste retention period.
Description
Technical Field
The invention relates to the field of food, further relates to the technical field of bread and preparation thereof, and particularly relates to Chinese chestnut and mugwort bread and a preparation method thereof.
Background
The bread can be eaten as staple food as a fast food to increase satiety, and the soft bread is fragrant, crisp and soft, and is popular with young people. With the continuous expansion of the market, the bread industry is rapidly developing, and a plurality of related enterprises are gradually rising. With the increasing consumption level in recent years, people pay more and more attention to the development of nutrition and other various functions of foods. The traditional bread takes wheat flour as a main raw material and yeast powder and the like as auxiliary materials, is inevitably insufficient in nutritional ingredients, cannot meet the nutritional requirements of human bodies at the present stage, is single in function, is mostly only used as food for allaying hunger of people, and has no health-care function. The Chinese chestnut is a rare Chinese medicinal material and has high nutrient content. The Chinese chestnut has high nutrient content and contains many elements needed by human body, the carbohydrate content in the Chinese chestnut is about 44.3%, the fat content is about 1.5%, the protein content is about 1.2%, the crude fiber content is about 1.2%, and the Chinese chestnut also contains various trace elements such as ascorbic acid, phosphorus, calcium, iron, nicotinic acid, carotene, methionine, nucleic acid, lipase and the like. The Chinese chestnut is easy to be digested and absorbed by human body after being eaten by people, has favorable effects on spleen, stomach and kidney, and has the effects of nourishing the stomach and invigorating the spleen, and the mineral substances in the Chinese chestnut also have the effects of tonifying the kidney, promoting blood circulation, strengthening tendons, relieving cough, removing blood stasis, reducing phlegm and the like. As the chestnuts are rich in carbohydrate, more heat can be provided, and the muscle hunger can be relieved. In the traditional Chinese medicine, the Chinese chestnut is usually used for nourishing the stomach and strengthening the spleen, and meanwhile, the Chinese chestnut can be used as a medicine, has mild medicine property, is used for treating regurgitation, hematemesis, hematochezia, aching and aching lumbus and legs and the like, and particularly has better effect on symptoms such as soreness and weakness of waist and knees and the like. According to modern medical research, the Chinese chestnut contains unsaturated acid, so that some diseases of the old can be well prevented.
The Chinese mugwort contains abundant vitamin A, C, B group, various essential amino acids, minerals, calcium, unknown growth factors, chlorophyll, xanthophyll and fat, and has the effects of removing dampness, stopping bleeding, diminishing inflammation, relieving asthma, relieving cough, resisting allergy, warming channels and activating collaterals, dispelling cold and relieving pain, beautifying, delaying aging, stimulating appetite and invigorating spleen, and promoting appetite. The tender bud and seedling of folium Artemisiae Argyi can be used as vegetable. The content of essential oil (main effective component) in Chinese mugwort is about twice of that in other areas, and through quantitative analysis of Chinese mugwort and common mugwort by south China plant research institute of Guangzhou academy of sciences of China, the essential oil of Chinese mugwort in Chinese mugwort is 1.06%, and the content of common mugwort is only 0.54%. In addition, the total flavone and thujone content of folium Artemisiae Argyi is higher than that of common folium Artemisiae Argyi. In addition, the Chinese mugwort also contains more microelements, vitamins and chemical substances capable of treating diseases. The chemical composition and clinical application of Chinese mugwort are disclosed in the document "the research progress on the chemical composition and pharmacological action of Chinese mugwort" in the Chinese pharmacy, vol.28, 10, 2017.
However, in the prior art, the Chinese chestnut and the Chinese mugwort are not mixed in the traditional bread making process, so that the bread which has good taste and long taste retention period and simultaneously has the nutritional ingredients of the Chinese chestnut and the Chinese mugwort and the preparation method thereof are necessary.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides the Chinese chestnut and Chinese mugwort bread which has good taste and rich nutrition and simultaneously has the nutritional ingredients of Chinese chestnuts and Chinese mugwort and the preparation method thereof. Chinese chestnut and Chinese mugwort are mixed in the traditional bread making process, Chinese chestnut and Chinese mugwort bread with better taste and nutrition degree can be obtained, and the nutritional ingredients of the Chinese chestnut and the Chinese mugwort can be thoroughly utilized.
The first purpose of the invention is to provide Chinese chestnut and mugwort bread, which comprises the following components: high gluten flour, chestnut flour, sugar, salt, bread improver, Chinese mugwort juice, oil and baking powder.
Further, the Chinese chestnut and Chinese mugwort bread comprises: 100 parts of high gluten flour, 1-10 parts of chestnut flour, 5-15 parts of sugar, 0.5-1 part of salt, 0.4-0.8 part of bread improver, 1-3 parts of Chinese mugwort juice, 9-11 parts of oil and 0.5 part of baking powder.
Further, the weight ratio of sugar to salt is 5-26: 1. preferably, the weight ratio of sugar to salt is 15: 0.8.
further, the chestnut and mugwort bread comprises: 100 parts of high gluten flour, 5 parts of chestnut flour, 15 parts of sugar, 0.8 part of salt, 0.5 part of bread improver, 3 parts of Chinese mugwort juice, 10 parts of oil and 0.5 part of baking powder.
Further, the bread improver is wheat gluten.
Further, the preparation of the chestnut powder comprises the following steps:
1) removing the shell, coating and pest parts of semen Castaneae, and cutting into small pieces;
2) putting into a 60 ℃ oven, and baking for 16 h;
3) drying, crushing with a pulverizer, and sieving with a 60-mesh sieve.
Further, the preparation of the Chinese mugwort juice comprises the following steps:
1) putting 1 weight part of dry folium artemisiae argyi of the Chinese mugwort into an extraction container, and adding 200 weight parts of water;
2) heating and boiling for 5 minutes, and cooling to room temperature;
3) filtering to remove folium Artemisiae Argyi residue to obtain folium Artemisiae Argyi juice.
The invention also aims to provide a preparation method of the Chinese chestnut and Chinese mugwort bread, which comprises the following steps:
1) kneading: uniformly mixing the chestnut powder, the Chinese mugwort juice and the high-gluten flour, adding a mixed solution of sugar and salt dissolved by water at 25-45 ℃, adding oil, and kneading until dough is kneaded until the surface is smooth and soft in hand feeling, and the dough can be drawn into a uniform film;
2) fermentation: cooling 0.5 part by weight of baking powder to 25-65 ℃ of boiled water for dissolution, pouring the baking powder into the dough obtained in the step 1), dividing the dough into a plurality of parts, kneading the dough, and fermenting for 90min under the condition that: humidity is 75%, and temperature is 29-30 ℃;
3) molding: fixing and forming the dough fermented in the step 2), and putting oil into the fermented dough;
4) and (3) proofing: proofing the dough obtained in the step 3) for 30min, wherein the proofing temperature is controlled to be 28-29 ℃, and the humidity is controlled to be 70-75%;
5) baking: baking the dough obtained in the step 4), wherein the baking temperature is controlled to be 190 ℃, and the baking time is 10 min.
Preferably, in the step 1), the weight ratio of the added oil to the hard flour is 8: 100.
the invention has the beneficial effects that: 1. the Chinese chestnut and Chinese mugwort bread provided by the invention is based on the traditional bread making process, Chinese chestnuts and Chinese mugwort are combined with the Chinese chestnuts and the Chinese mugwort, so that the Chinese chestnuts and the Chinese mugwort can utilize the nutritional ingredients of the Chinese chestnuts and the Chinese mugwort to the maximum extent, and the Chinese chestnut and Chinese mugwort bread has the functions of tonifying spleen and nourishing stomach, promoting appetite, stopping bleeding and diminishing swelling, strengthening tendons and bones, warming and activating channels and collaterals, dispelling cold and relieving pain, maintaining; 2. the Chinese chestnut and Chinese mugwort bread provided by the invention is scientific and reasonable in formula and high in nutritional value; 3. the Chinese chestnut and Chinese mugwort bread has unique flavor and rich mouthfeel, and is popular with tasters; 4. the flavor retention period of the Chinese chestnut and Chinese mugwort bread is longer than that of common bread, and the Chinese chestnut and Chinese mugwort bread is convenient to store.
Detailed Description
The scheme of the invention will be explained with reference to the examples. It will be appreciated by those skilled in the art that the following examples are illustrative of the invention only and should not be taken as limiting the scope of the invention. The examples, where specific techniques or conditions are not indicated, are to be construed according to the techniques or conditions described in the literature in the art or according to the product specifications. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available.
The invention provides a Chinese chestnut and mugwort bread, which comprises the following components: high gluten flour, chestnut flour, sugar, salt, bread improver, Chinese mugwort juice, oil and baking powder.
Further, the Chinese chestnut and Chinese mugwort bread comprises: 100 parts of high gluten flour, 1-10 parts of chestnut flour, 5-15 parts of sugar, 0.5-1 part of salt, 0.4-0.8 part of bread improver, 1-3 parts of Chinese mugwort juice, 9-11 parts of oil and 0.5 part of baking powder.
Further, the weight ratio of sugar to salt is 5-26: 1. preferably, the weight ratio of sugar to salt is 15: 0.8.
further, the chestnut and mugwort bread comprises: 100 parts of high gluten flour, 5 parts of chestnut flour, 15 parts of sugar, 0.8 part of salt, 0.5 part of bread improver, 3 parts of Chinese mugwort juice, 10 parts of oil and 0.5 part of baking powder.
Further, the bread improver is wheat gluten.
Further, the preparation of the chestnut powder comprises the following steps:
1) removing the shell, coating and pest parts of semen Castaneae, and cutting into small pieces;
2) putting into a 60 ℃ oven, and baking for 16 h;
3) drying, crushing with a pulverizer, and sieving with a 60-mesh sieve.
Further, the preparation of the Chinese mugwort juice comprises the following steps:
1) putting 1 weight part of dry folium artemisiae argyi of the Chinese mugwort into an extraction container, and adding 200 weight parts of water;
2) heating and boiling for 5 minutes, and cooling to room temperature;
3) filtering to remove folium Artemisiae Argyi residue to obtain folium Artemisiae Argyi juice.
The invention also provides a preparation method of the Chinese chestnut and Chinese mugwort bread, which comprises the following steps:
1) kneading: uniformly mixing the chestnut powder, the Chinese mugwort juice and the high-gluten flour, adding a mixed solution of sugar and salt dissolved by water at 25-45 ℃, adding oil, and kneading until dough is kneaded until the surface is smooth and soft in hand feeling, and the dough can be drawn into a uniform film;
2) fermentation: cooling 0.5 part by weight of baking powder to 25-65 ℃ of boiled water for dissolution, pouring the baking powder into the dough obtained in the step 1), dividing the dough into a plurality of parts, kneading the dough, and fermenting for 90min under the condition that: humidity is 75%, and temperature is 29-30 ℃;
3) molding: fixing and forming the dough fermented in the step 2), and putting oil into the fermented dough;
4) and (3) proofing: proofing the dough obtained in the step 3) for 30min, wherein the proofing temperature is controlled to be 28-29 ℃, and the humidity is controlled to be 70-75%;
5) baking: baking the dough obtained in the step 4), wherein the baking temperature is controlled to be 190 ℃, and the baking time is 10 min.
Preferably, in the step 1), the weight ratio of the added oil to the hard flour is 8: 100.
example 1
100 parts of high gluten flour, 5 parts of chestnut flour, 15 parts of sugar, 0.8 part of salt, 0.5 part of wheat gluten, 3 parts of Chinese mugwort juice, 10 parts of oil and 0.5 part of baking powder.
The preparation method of the chestnut powder comprises the following steps:
1) removing the shell, coating and pest parts of semen Castaneae, and cutting into small pieces;
2) putting into a 60 ℃ oven, and baking for 16 h;
3) drying, crushing with a pulverizer, and sieving with a 60-mesh sieve.
The preparation method of the Chinese mugwort juice comprises the following steps:
1) putting 1 weight part of dry folium artemisiae argyi of the Chinese mugwort into an extraction container, and adding 200 weight parts of water;
2) heating and boiling for 5 minutes, and cooling to room temperature;
3) filtering to remove folium Artemisiae Argyi residue to obtain folium Artemisiae Argyi juice.
The preparation method of the Chinese chestnut and Chinese mugwort bread by the raw materials with the weight comprises the following steps:
1) kneading: mixing semen Castaneae powder, folium Artemisiae Argyi juice and high gluten flour uniformly, adding mixed solution of sugar and salt dissolved with water of 35 deg.C, adding 8 weight parts of oil, kneading until dough is kneaded until the surface is smooth, and the dough feels soft and can be drawn into uniform film;
2) fermentation: cooling 0.5 part by weight of baking powder to be dissolved in boiled water at 35 ℃, pouring the baking powder into the dough obtained in the step 1), dividing the dough into a plurality of parts, kneading the dough, and fermenting for 90min, wherein the fermentation conditions are controlled as follows: humidity is 75%, and temperature is 29.5 ℃;
3) molding: fixing and molding the dough fermented in the step 2), and putting 2 parts by weight of oil into the fermented dough;
4) and (3) proofing: proofing the dough obtained in the step 3) for 30min, wherein the proofing temperature is controlled to be 28.5 ℃, and the humidity is controlled to be 73%;
5) baking: baking the dough obtained in the step 4), wherein the baking temperature is controlled to be 190 ℃, and the baking time is 10 min.
Example 2
100 parts of high gluten flour, 10 parts of chestnut flour, 5 parts of sugar, 1 part of salt, 0.8 part of vital gluten, 1 part of Chinese mugwort juice, 11 parts of oil and 0.5 part of baking powder.
Chestnut flour and mugwort juice were prepared as in example 1.
The preparation method of the Chinese chestnut and Chinese mugwort bread by the raw materials with the weight comprises the following steps:
1) kneading: mixing semen Castaneae powder, folium Artemisiae Argyi juice and high gluten flour uniformly, adding mixed solution of sugar and salt dissolved with water at 25 deg.C, adding 8 weight parts of oil, kneading until dough is kneaded until the surface is smooth, and the dough feels soft and can be drawn into uniform film;
2) fermentation: cooling 0.5 part by weight of baking powder to 25 ℃ of boiled water for dissolution, pouring the baking powder into the dough obtained in the step 1), dividing the dough into a plurality of parts, kneading the dough, and fermenting for 90min, wherein the fermentation conditions are controlled as follows: humidity is 75%, and temperature is 29 ℃;
3) molding: fixing and molding the dough fermented in the step 2), and putting 3 parts by weight of oil into the fermented dough;
4) and (3) proofing: proofing the dough obtained in the step 3) for 30min, wherein the proofing temperature is controlled to be 28 ℃, and the humidity is controlled to be 70%;
5) baking: baking the dough obtained in the step 4), wherein the baking temperature is controlled to be 190 ℃, and the baking time is 10 min.
Example 3
100 parts of high gluten flour, 1 part of chestnut flour, 13 parts of sugar, 0.5 part of salt, 0.4 part of wheat gluten, 2 parts of Chinese mugwort juice, 9 parts of oil and 0.5 part of baking powder.
Chestnut flour and mugwort juice were prepared as in example 1.
The preparation method of the Chinese chestnut and Chinese mugwort bread by the raw materials with the weight comprises the following steps:
1) kneading: mixing semen Castaneae powder, folium Artemisiae Argyi juice and high gluten flour uniformly, adding mixed solution of sugar and salt dissolved with water at 45 deg.C, adding 8 weight parts of oil, kneading until dough is kneaded until the surface is smooth, and the dough feels soft and can be drawn into uniform film;
2) fermentation: cooling 0.5 part by weight of baking powder to 65 ℃ of boiled water for dissolution, pouring the baking powder into the dough obtained in the step 1), dividing the dough into a plurality of parts, kneading the dough, and fermenting for 90min, wherein the fermentation conditions are controlled as follows: humidity is 75%, and temperature is 30 ℃;
3) molding: fixing and molding the dough fermented in the step 2), and putting 1 part by weight of oil into the fermented dough;
4) and (3) proofing: proofing the dough obtained in the step 3) for 30min, wherein the proofing temperature is controlled to be 29 ℃, and the humidity is controlled to be 75%;
5) baking: baking the dough obtained in the step 4), wherein the baking temperature is controlled to be 190 ℃, and the baking time is 10 min.
Comparative example 1
100 parts by weight of strong flour, 5 parts by weight of chestnut flour, 15 parts by weight of sugar, 0.8 part by weight of salt, 0.5 part by weight of wheat gluten, 10 parts by weight of oil, 0.5 part by weight of baking powder, 10 parts by weight of oil and 0.5 part by weight of baking powder.
Chestnut flour is prepared as in example 1.
The preparation method of the bread by the raw materials with the weight comprises the following steps:
1) kneading: uniformly mixing the chestnut powder and the high gluten flour, adding a mixed solution of sugar and salt dissolved by water at 35 ℃, adding 8 parts by weight of oil, and starting kneading until dough is kneaded until the surface is smooth and soft, and the dough can be drawn into a uniform film;
2) fermentation: cooling 0.5 part by weight of baking powder to be dissolved in boiled water at 35 ℃, pouring the baking powder into the dough obtained in the step 1), dividing the dough into a plurality of parts, kneading the dough, and fermenting for 90min, wherein the fermentation conditions are controlled as follows: humidity is 75%, and temperature is 29.5 ℃;
3) molding: fixing and molding the dough fermented in the step 2), and putting 2 parts by weight of oil into the fermented dough;
4) and (3) proofing: proofing the dough obtained in the step 3) for 30min, wherein the proofing temperature is controlled to be 28.5 ℃, and the humidity is controlled to be 73%;
5) baking: baking the dough obtained in the step 4), wherein the baking temperature is controlled to be 190 ℃, and the baking time is 10 min.
Comparative example 2
100 parts of high gluten flour, 5 parts of chestnut flour, 3.6 parts of sugar, 0.8 part of salt, 0.5 part of wheat gluten, 3 parts of Chinese mugwort juice, 10 parts of oil and 0.5 part of baking powder.
Chestnut flour and mugwort juice were prepared as in example 1.
The preparation method of the Chinese chestnut and Chinese mugwort bread by the raw materials with the weight comprises the following steps:
1) kneading: mixing semen Castaneae powder, folium Artemisiae Argyi juice and high gluten flour uniformly, adding mixed solution of sugar and salt dissolved with water of 35 deg.C, adding 8 weight parts of oil, kneading until dough is kneaded until the surface is smooth, and the dough feels soft and can be drawn into uniform film;
2) fermentation: cooling 0.5 part by weight of baking powder to be dissolved in boiled water at 35 ℃, pouring the baking powder into the dough obtained in the step 1), dividing the dough into a plurality of parts, kneading the dough, and fermenting for 90min, wherein the fermentation conditions are controlled as follows: humidity is 75%, and temperature is 29.5 ℃;
3) molding: fixing and molding the dough fermented in the step 2), and putting 2 parts by weight of oil into the fermented dough;
4) and (3) proofing: proofing the dough obtained in the step 3) for 30min, wherein the proofing temperature is controlled to be 28.5 ℃, and the humidity is controlled to be 73%;
5) baking: baking the dough obtained in the step 4), wherein the baking temperature is controlled to be 190 ℃, and the baking time is 10 min.
Comparative example 3
100 parts of high gluten flour, 5 parts of chestnut flour, 22.4 parts of sugar, 0.8 part of salt, 0.5 part of wheat gluten, 3 parts of Chinese mugwort juice, 10 parts of oil and 0.5 part of baking powder.
Chestnut flour and mugwort juice were prepared as in example 1.
The preparation method of the Chinese chestnut and Chinese mugwort bread by the raw materials with the weight comprises the following steps:
1) kneading: mixing semen Castaneae powder, folium Artemisiae Argyi juice and high gluten flour uniformly, adding mixed solution of sugar and salt dissolved with water of 35 deg.C, adding 8 weight parts of oil, kneading until dough is kneaded until the surface is smooth, and the dough feels soft and can be drawn into uniform film;
2) fermentation: cooling 0.5 part by weight of baking powder to be dissolved in boiled water at 35 ℃, pouring the baking powder into the dough obtained in the step 1), dividing the dough into a plurality of parts, kneading the dough, and fermenting for 90min, wherein the fermentation conditions are controlled as follows: humidity is 75%, and temperature is 29.5 ℃;
3) molding: fixing and molding the dough fermented in the step 2), and putting 2 parts by weight of oil into the fermented dough;
4) and (3) proofing: proofing the dough obtained in the step 3) for 30min, wherein the proofing temperature is controlled to be 28.5 ℃, and the humidity is controlled to be 73%;
5) baking: baking the dough obtained in the step 4), wherein the baking temperature is controlled to be 190 ℃, and the baking time is 10 min.
Comparative example 4
100 parts of strong flour, 5 parts of chestnut flour, 15 parts of sugar, 0.8 part of salt, 0.5 part of wheat gluten, 3 parts of common mugwort juice, 10 parts of oil and 0.5 part of baking powder.
The preparation method of the chestnut powder comprises the following steps:
1) removing the shell, coating and pest parts of semen Castaneae, and cutting into small pieces;
2) putting into a 60 ℃ oven, and baking for 16 h;
3) drying, crushing with a pulverizer, and sieving with a 60-mesh sieve.
The preparation method of the common folium artemisiae argyi juice comprises the following steps:
1) putting 1 weight part of dry folium artemisiae argyi of common folium artemisiae argyi into an extraction container, and adding 200 weight parts of water;
2) heating and boiling for 5 minutes, and cooling to room temperature;
3) filtering to remove folium Artemisiae Argyi residue to obtain common folium Artemisiae Argyi juice.
The preparation method of the chestnut common folium artemisiae argyi bread comprises the following steps:
1) kneading: uniformly mixing chestnut powder, common blumea juice and high gluten flour, adding a mixed solution of sugar and salt dissolved by water at 35 ℃, adding 8 parts by weight of oil, and kneading until dough is kneaded until the surface is smooth and soft, and the mixture can be drawn into a uniform film;
2) fermentation: cooling 0.5 part by weight of baking powder to be dissolved in boiled water at 35 ℃, pouring the baking powder into the dough obtained in the step 1), dividing the dough into a plurality of parts, kneading the dough, and fermenting for 90min, wherein the fermentation conditions are controlled as follows: humidity is 75%, and temperature is 29.5 ℃;
3) molding: fixing and molding the dough fermented in the step 2), and putting 2 parts by weight of oil into the fermented dough;
4) and (3) proofing: proofing the dough obtained in the step 3) for 30min, wherein the proofing temperature is controlled to be 28.5 ℃, and the humidity is controlled to be 73%;
5) baking: baking the dough obtained in the step 4), wherein the baking temperature is controlled to be 190 ℃, and the baking time is 10 min.
The taste and flavor investigation result of the Chinese chestnut and Chinese mugwort bread provided by the invention is as follows:
tasting mode: the evaluation of 20 persons was conducted in an anonymous manner, and the evaluation was conducted from color (20 points), taste (60 points) and smell (20 points), and the higher the score is, the better the effect is, the statistical analysis was conducted on the tasting results, and the results are shown in table 1:
table 1: survey results of color, taste and smell of Chinese chestnut and Chinese mugwort bread
As can be seen from table 1, the bread containing chinese chestnut and chinese mugwort of the present invention has good color, taste and smell, and the comparison between example 1 and comparative example 1 shows that the chinese mugwort juice has significant effect of improving the color, taste and smell of the bread containing chinese chestnut. Comparing example 1 with comparative examples 2 and 3, it can be seen that when the weight ratio of sugar to salt is 5-26: within 1, the product has good color, taste and smell. Comparing example 1 with comparative example 4, it can be seen that mugwort is superior to common mugwort leaf, and the common mugwort leaf juice has no significant improvement effect on color, taste and smell.
Meanwhile, 20 people are evaluated in an anonymous mode, the similarity between the taste on the 5 th day and the taste on the 1 st day is evaluated, the total score is 70, the higher the score is, the higher the similarity between the taste on the 5 th day and the taste on the 1 st day is, the statistical analysis is carried out on the taste results, and the results are shown in table 2.
Table 2: survey results of taste retention period of chestnut bread
As can be seen from the above table, the chestnut and mugwort bread has a good taste and a long taste retention period. Comparing example 1 with comparative example 1, it can be seen that the bread containing the mugwort juice is superior to the bread containing no mugwort juice. Therefore, the Chinese mugwort juice has obvious improvement effect on the taste retention period of the Chinese chestnut bread. Comparing example 1 with comparative examples 2 and 3, it can be seen that when the weight ratio of sugar to salt is 5-26: beyond 1, the taste retention period is short. Comparing example 1 with comparative example 4, it can be seen that the conventional mugwort leaves do little to extend the taste retention period of chestnut bread.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (10)
1. A chestnut and mugwort bread, which is characterized by comprising: high gluten flour, chestnut flour, sugar, salt, bread improver, Chinese mugwort juice, oil and baking powder.
2. The chestnut mugwort bread of claim 1, comprising: 100 parts of high gluten flour, 1-10 parts of chestnut flour, 5-15 parts of sugar, 0.5-1 part of salt, 0.4-0.8 part of bread improver, 1-3 parts of Chinese mugwort juice, 9-11 parts of oil and 0.5 part of baking powder.
3. The chestnut mugwort bread according to claim 1 or 2, wherein the weight ratio of sugar to salt is 5-26: 1.
4. the chestnut mugwort bread of claim 3, wherein the weight ratio of sugar to salt is 15: 0.8.
5. the chestnut mugwort bread of claim 1, comprising: 100 parts of high gluten flour, 5 parts of chestnut flour, 15 parts of sugar, 0.8 part of salt, 0.5 part of bread improver, 3 parts of Chinese mugwort juice, 10 parts of oil and 0.5 part of baking powder.
6. The chestnut mugwort bread as claimed in claim 1, wherein the bread improver is gluten.
7. The chestnut mugwort bread according to claim 1, wherein the chestnut flour is prepared by the steps of:
1) removing the shell, coating and pest parts of semen Castaneae, and cutting into small pieces;
2) putting into a 60 ℃ oven, and baking for 16 h;
3) drying, crushing with a pulverizer, and sieving with a 60-mesh sieve.
8. The chestnut chinese mugwort bread according to claim 1, wherein the preparation of the chinese mugwort juice comprises the steps of:
1) putting 1 weight part of dry folium artemisiae argyi of the Chinese mugwort into an extraction container, and adding 200 weight parts of water;
2) heating and boiling for 5 minutes, and cooling to room temperature;
3) filtering to remove folium Artemisiae Argyi residue to obtain folium Artemisiae Argyi juice.
9. The method for preparing the chestnut mugwort bread according to any one of claims 1 to 8, comprising the steps of:
1) kneading: uniformly mixing the chestnut powder, the Chinese mugwort juice and the high-gluten flour, adding a mixed solution of sugar and salt dissolved by water at 25-45 ℃, adding oil, and kneading until dough is kneaded until the surface is smooth and soft in hand feeling, and the dough can be drawn into a uniform film;
2) fermentation: cooling 0.5 part by weight of baking powder to 25-65 ℃ of boiled water for dissolution, pouring the baking powder into the dough obtained in the step 1), dividing the dough into a plurality of parts, kneading the dough, and fermenting for 90min under the condition that: humidity is 75%, and temperature is 29-30 ℃;
3) molding: fixing and forming the dough fermented in the step 2), and putting oil into the fermented dough;
4) and (3) proofing: proofing the dough obtained in the step 3) for 30min, wherein the proofing temperature is controlled to be 28-29 ℃, and the humidity is controlled to be 70-75%;
5) baking: baking the dough obtained in the step 4), wherein the baking temperature is controlled to be 190 ℃, and the baking time is 10 min.
10. The method for preparing chestnut-mugwort bread according to claim 9, wherein in the step 1), the weight ratio of the added oil to the high gluten flour is 8: 100.
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Application publication date: 20200211 |