CN110959653A

CN110959653A - Chinese yam sugar-free whole-wheat nut bread and making method thereof

Info

Publication number: CN110959653A
Application number: CN201911327695.3A
Authority: CN
Inventors: 王润琴
Original assignee: Individual
Current assignee: Individual
Priority date: 2019-12-20
Filing date: 2019-12-20
Publication date: 2020-04-07

Abstract

The embodiment of the invention discloses yam sugar-free whole-wheat nut bread and a making method thereof, belonging to the technical field of food processing. The yam sugar-free whole-wheat nut bread is prepared from the following raw materials: high gluten flour, whole wheat flour, yeast, sugar-free modifier, milk powder, freshly beaten Chinese yam paste, light cream, liquid seeds, water, salt, butter, crushed walnut, diced orange peel and crushed cashew nut. The yam sugar-free whole wheat nut bread disclosed by the invention has good quality in color, appearance, shape, elasticity and taste, has unique tastes of bread, yams and nuts, improves the nutritional and health-care values of bread, meets the requirements of people on food nutrition and health, provides an effective way for deep processing and utilization of yams, and has a wide market prospect.

Description

Chinese yam sugar-free whole-wheat nut bread and making method thereof

Technical Field

The embodiment of the invention relates to the technical field of food processing, and particularly relates to yam sugar-free whole-wheat nut bread and a making method thereof.

Background

Chinese yam is a food and medicine dual-purpose food published by the ministry of health of China and is often used as a raw material of health food. The yam is rich in nutrition, contains starch, fat, protein, mannan, phytic acid, yam extract, saponin, choline, amylase and various essential amino acids of human bodies as well as trace elements such as calcium, magnesium, zinc, iron and the like, has the effects of nourishing cells, tonifying and strengthening the body and the like, can improve the immune function of the body, and has important effect on delaying senility.

Bread, also called flour bread, is a food made by milling five cereals (typically wheat) and heating. The baked food is prepared by using wheat flour as a main raw material and yeast, eggs, grease, sugar, salt and the like as auxiliary materials, adding water to prepare dough, and performing processes of cutting, forming, proofing, baking, cooling and the like.

With the development of economy and the improvement of living standard, people pay more and more attention to the health nutrition of food, and the health concept of low sugar or less sugar and low oil is popular with more and more people.

Disclosure of Invention

Therefore, the embodiment of the invention provides the yam sugar-free whole-wheat nut bread and the making method thereof, and the prepared bread is sugar-free and oil-less and has excellent sensory quality so as to fully meet the pursuit of people for nutritional and healthy food.

In order to achieve the above object, the embodiments of the present invention provide the following technical solutions:

according to a first aspect of the embodiments of the present invention, the embodiments of the present invention provide a yam sugar-free whole wheat nut bread, which is prepared from the following raw materials in parts by weight: 900-1100 parts of high gluten flour, 140-160 parts of whole wheat flour, 10-13 parts of yeast, 70-90 parts of a sugar-free modifier, 15-25 parts of milk powder, 200-300 parts of freshly-beaten yam paste, 80-120 parts of unsalted butter, 80-120 parts of liquid seeds, 380-420 parts of water, 14-16 parts of salt, 50-70 parts of butter, 15-25 parts of crushed walnut, 10-20 parts of diced orange peel and 15-25 parts of crushed cashew nut.

In a preferred embodiment, the feed additive is prepared from the following raw materials in parts by weight: 1000 parts of strong flour, 150 parts of whole wheat flour, 12 parts of yeast, 80 parts of sugar-free modifier, 20 parts of milk powder, 250 parts of freshly beaten yam paste, 100 parts of unsalted butter, 100 parts of liquid seeds, 400 parts of water, 15 parts of salt, 60 parts of butter, 20 parts of crushed walnut, 15 parts of diced orange peel and 20 parts of crushed cashew nut.

In a preferred embodiment, the feed additive is prepared from the following raw materials in parts by weight: 1050 parts of strong flour, 140 parts of whole wheat flour, 12.5 parts of yeast, 78 parts of a sugar-free modifier, 25 parts of milk powder, 240 parts of freshly beaten yam paste, 110 parts of unsalted butter, 80 parts of liquid seeds, 410 parts of water, 14 parts of salt, 65 parts of butter, 15 parts of crushed walnut, 16 parts of diced orange peel and 18 parts of crushed cashew nut.

In a preferred embodiment, the feed additive is prepared from the following raw materials in parts by weight: 950 parts of strong flour, 160 parts of whole wheat flour, 10 parts of yeast, 85 parts of sugar-free modifier, 20 parts of milk powder, 210 parts of freshly beaten yam paste, 80 parts of whipped cream, 100 parts of liquid seeds, 420 parts of water, 14.5 parts of salt, 50 parts of butter, 18 parts of crushed walnut, 20 parts of diced orange peel and 22 parts of crushed cashew nut.

In a preferred embodiment, the feed additive is prepared from the following raw materials in parts by weight: 900 parts of strong flour, 150 parts of whole wheat flour, 11.5 parts of yeast, 90 parts of sugar-free modifier, 18 parts of milk powder, 200 parts of freshly beaten yam paste, 120 parts of unsalted butter, 90 parts of liquid seeds, 400 parts of water, 15.2 parts of salt, 62 parts of butter, 25 parts of crushed walnut, 14 parts of diced orange peel and 15 parts of crushed cashew nut.

In a preferred embodiment, the feed additive is prepared from the following raw materials in parts by weight: 1100 parts of high gluten flour, 145 parts of whole wheat flour, 13 parts of yeast, 70 parts of sugar-free modifier, 15 parts of milk powder, 300 parts of freshly beaten yam paste, 110 parts of unsalted butter, 120 parts of liquid seeds, 380 parts of water, 16 parts of salt, 70 parts of butter, 20 parts of crushed walnut, 10 parts of diced orange peel and 25 parts of crushed cashew nut. Wherein:

sugar-free modifier: the food comprises xylitol, sorbitol, maltitol and the like, the metabolic pathway of the food is irrelevant to insulin, and the food can be properly eaten by diabetics; is not a proper action substrate of oral microorganisms, is not easy to cause dental caries, and is more suitable for children; has fresh and natural sweet taste, and solves the problem of excessively sweet and greasy taste brought by sucrose.

The method comprises the following steps of 1, preparing Chinese yam mud: is prepared by cleaning rhizoma Dioscoreae, peeling, slicing, steaming, and grinding into paste. The yam contains components such as protein, sugar, vitamin, fat, choline, amylase and the like, and also contains inorganic salt and trace elements which are indispensable to human bodies such as iodine, calcium, iron, phosphorus and the like, and the yam contains enough fiber, so that the yam can generate a feeling of satiety after being eaten, and the eating desire can be controlled. Secondly, the yam is a high-nutrition and low-calorie food and has health care effect.

Liquid seed preparation: also called the Polish yeast head, is a moist yeast. The method has the following functions: the yeast can more fully utilize nutrient substances dissolved in water, and the fermentation speed is higher; the dough has better extensibility; the finished product is softer, moist and fluffy.

According to a second aspect of the embodiments of the present invention, the embodiments of the present invention provide a method for making the yam sugar-free whole-wheat nut bread, which includes the following steps:

(1) putting high gluten flour, whole wheat flour, yeast, a sugar-free modifier and milk powder into a dough maker, then adding the freshly-beaten Chinese yam paste, light cream, liquid seeds and water, slowly stirring until no dry flour exists, then converting into rapid stirring until the mixture is mixed into six components, adding salt and butter, converting into slow stirring until all materials are fused, then converting into rapid stirring until the materials are fully expanded, and then adding crushed walnut, diced orange peel and crushed cashew nut, and slowly stirring uniformly;

(2) fermenting the kneaded dough for 40-45 minutes, then cutting into dough, loosening for 20-25 minutes, shaping, brushing egg liquid on the surface, adhering grains of coarse cereals for decoration, and fermenting for 30-35 minutes;

(3) putting the proofed bread embryo into an oven with the upper fire temperature of 205-215 ℃ and the lower fire temperature of 175-185 ℃ to be steamed for 3-5 seconds, baking for 13-15 minutes until the surface is totally yellow, and taking out of the oven to cool for eating.

The embodiment of the invention has the following advantages:

1. the yam sugar-free whole-wheat nut bread disclosed by the invention has the advantages of good quality in color, appearance, elasticity and taste, uniform color, luster, complete shape, no adhesion and collapse, high skin hardness, elastic core and fine and smooth taste, has the unique tastes of bread, yam and nuts, improves the nutritional and health-care values of bread, meets the requirements of people on food nutrition and health, provides an effective way for deep processing and utilization of yam, and has wide market prospects.

2. The invention has simple manufacturing process and convenient production and processing.

Detailed Description

The present invention is described in terms of particular embodiments, other advantages and features of the invention will become apparent to those skilled in the art from the following disclosure, and it is to be understood that the described embodiments are merely exemplary of the invention and that it is not intended to limit the invention to the particular embodiments disclosed. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1

The yam sugar-free whole-wheat nut bread is prepared from the following raw materials in parts by weight: 1000 parts of strong flour, 150 parts of whole wheat flour, 12 parts of yeast, 80 parts of sugar-free modifier, 20 parts of milk powder, 250 parts of freshly beaten yam paste, 100 parts of unsalted butter, 100 parts of liquid seeds, 400 parts of water, 15 parts of salt, 60 parts of butter, 20 parts of crushed walnut, 15 parts of diced orange peel and 20 parts of crushed cashew nut.

The manufacturing method comprises the following steps:

(2) fermenting the kneaded dough for 40 minutes, cutting into dough, loosening for 20 minutes, shaping, brushing egg liquid on the surface, adhering coarse cereal particles for decoration, and proofing for 30 minutes;

(3) putting the proofed bread embryo into an oven with the upper fire of 210 ℃ and the lower fire of 180 ℃ to be steamed for 3 seconds, baking for 13 minutes until the surface is totally yellow, and taking out of the oven to cool.

Example 2

The yam sugar-free whole-wheat nut bread is prepared from the following raw materials in parts by weight: 1050 parts of strong flour, 140 parts of whole wheat flour, 12.5 parts of yeast, 78 parts of a sugar-free modifier, 25 parts of milk powder, 240 parts of freshly beaten yam paste, 110 parts of unsalted butter, 80 parts of liquid seeds, 410 parts of water, 14 parts of salt, 65 parts of butter, 15 parts of crushed walnut, 16 parts of diced orange peel and 18 parts of crushed cashew nut.

The making method of the yam sugar-free whole-wheat nut bread is the same as that of the example 1.

Example 3

The yam sugar-free whole-wheat nut bread is prepared from the following raw materials in parts by weight: 950 parts of strong flour, 160 parts of whole wheat flour, 10 parts of yeast, 85 parts of sugar-free modifier, 20 parts of milk powder, 210 parts of freshly beaten yam paste, 80 parts of whipped cream, 100 parts of liquid seeds, 420 parts of water, 14.5 parts of salt, 50 parts of butter, 18 parts of crushed walnut, 20 parts of diced orange peel and 22 parts of crushed cashew nut.

Example 4

The yam sugar-free whole-wheat nut bread is prepared from the following raw materials in parts by weight: 900 parts of strong flour, 150 parts of whole wheat flour, 11.5 parts of yeast, 90 parts of sugar-free modifier, 18 parts of milk powder, 200 parts of freshly beaten yam paste, 120 parts of unsalted butter, 90 parts of liquid seeds, 400 parts of water, 15.2 parts of salt, 62 parts of butter, 25 parts of crushed walnut, 14 parts of diced orange peel and 15 parts of crushed cashew nut.

Example 5

The yam sugar-free whole-wheat nut bread is prepared from the following raw materials in parts by weight: 1100 parts of high gluten flour, 145 parts of whole wheat flour, 13 parts of yeast, 70 parts of sugar-free modifier, 15 parts of milk powder, 300 parts of freshly beaten yam paste, 110 parts of unsalted butter, 120 parts of liquid seeds, 380 parts of water, 16 parts of salt, 70 parts of butter, 20 parts of crushed walnut, 10 parts of diced orange peel and 25 parts of crushed cashew nut.

Test example

The sensory quality of the yam sugar-free whole wheat nut bread of examples 1-5 was evaluated from the four aspects of color, appearance, elasticity and mouthfeel, and the scoring criteria are shown in table 1.

TABLE 1

The sensory evaluation results are shown in Table 2.

TABLE 2

Sample (I)	Color and luster	Appearance shape	Elastic toughness	Taste of the product	Total score
						Example 1	16	27	17	28	88
Example 2	15	26	17	27	85
						Example 3	16	25	16	26	83
Example 4	15	27	18	26	86
						Example 5	15	24	17	26	82

The results show that: the yam sugar-free whole-wheat nut bread prepared in the embodiments 1-5 has good quality in color, appearance, elasticity and taste, is uniform in color, rich in luster, complete in shape, free of adhesion and collapse, high in skin hardness, elastic in core wrapping and fine and smooth in taste, has unique tastes of bread, yams and nuts, improves the nutritional and health-care values of the bread, meets the requirements of people on food nutrition and health, provides an effective way for deep processing and utilization of yams, and has a wide market prospect.

Although the invention has been described in detail above with reference to a general description and specific examples, it will be apparent to one skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.

Claims

1. The yam sugar-free whole-wheat nut bread is characterized by being prepared from the following raw materials in parts by weight: 900-1100 parts of high gluten flour, 140-160 parts of whole wheat flour, 10-13 parts of yeast, 70-90 parts of a sugar-free modifier, 15-25 parts of milk powder, 200-300 parts of freshly-beaten yam paste, 80-120 parts of unsalted butter, 80-120 parts of liquid seeds, 380-420 parts of water, 14-16 parts of salt, 50-70 parts of butter, 15-25 parts of crushed walnut, 10-20 parts of diced orange peel and 15-25 parts of crushed cashew nut.

2. The yam sugar-free whole wheat nut bread as claimed in claim 1, which is prepared from the following raw materials in parts by weight: 1000 parts of strong flour, 150 parts of whole wheat flour, 12 parts of yeast, 80 parts of sugar-free modifier, 20 parts of milk powder, 250 parts of freshly beaten yam paste, 100 parts of unsalted butter, 100 parts of liquid seeds, 400 parts of water, 15 parts of salt, 60 parts of butter, 20 parts of crushed walnut, 15 parts of diced orange peel and 20 parts of crushed cashew nut.

3. The yam sugar-free whole wheat nut bread as claimed in claim 1, which is prepared from the following raw materials in parts by weight: 1050 parts of strong flour, 140 parts of whole wheat flour, 12.5 parts of yeast, 78 parts of a sugar-free modifier, 25 parts of milk powder, 240 parts of freshly beaten yam paste, 110 parts of unsalted butter, 80 parts of liquid seeds, 410 parts of water, 14 parts of salt, 65 parts of butter, 15 parts of crushed walnut, 16 parts of diced orange peel and 18 parts of crushed cashew nut.

4. The yam sugar-free whole wheat nut bread as claimed in claim 1, which is prepared from the following raw materials in parts by weight: 950 parts of strong flour, 160 parts of whole wheat flour, 10 parts of yeast, 85 parts of sugar-free modifier, 20 parts of milk powder, 210 parts of freshly beaten yam paste, 80 parts of whipped cream, 100 parts of liquid seeds, 420 parts of water, 14.5 parts of salt, 50 parts of butter, 18 parts of crushed walnut, 20 parts of diced orange peel and 22 parts of crushed cashew nut.

5. The yam sugar-free whole wheat nut bread as claimed in claim 1, which is prepared from the following raw materials in parts by weight: 900 parts of strong flour, 150 parts of whole wheat flour, 11.5 parts of yeast, 90 parts of sugar-free modifier, 18 parts of milk powder, 200 parts of freshly beaten yam paste, 120 parts of unsalted butter, 90 parts of liquid seeds, 400 parts of water, 15.2 parts of salt, 62 parts of butter, 25 parts of crushed walnut, 14 parts of diced orange peel and 15 parts of crushed cashew nut.

6. The yam sugar-free whole wheat nut bread as claimed in claim 1, which is prepared from the following raw materials in parts by weight: 1100 parts of high gluten flour, 145 parts of whole wheat flour, 13 parts of yeast, 70 parts of sugar-free modifier, 15 parts of milk powder, 300 parts of freshly beaten yam paste, 110 parts of unsalted butter, 120 parts of liquid seeds, 380 parts of water, 16 parts of salt, 70 parts of butter, 20 parts of crushed walnut, 10 parts of diced orange peel and 25 parts of crushed cashew nut.

7. The method for making yam sugar-free whole wheat nut bread as claimed in claim 1, characterized by comprising the following steps: