CN111165539A - Edible bread with fructose replaced by xylitol for diabetic patients and preparation method thereof - Google Patents
Edible bread with fructose replaced by xylitol for diabetic patients and preparation method thereof Download PDFInfo
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- CN111165539A CN111165539A CN202010014886.0A CN202010014886A CN111165539A CN 111165539 A CN111165539 A CN 111165539A CN 202010014886 A CN202010014886 A CN 202010014886A CN 111165539 A CN111165539 A CN 111165539A
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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
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
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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
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
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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
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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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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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
- A21D2/34—Animal material
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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
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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
- A21D2/366—Tubers, roots
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Abstract
The invention discloses bread edible for diabetics and using xylitol to replace fructose, which comprises the following components: 25-35% of wheat flour, 15-20% of wild buckwheat flour, 5-10% of konjak paste, 4-8% of xylitol, 2-4% of hawthorn, 1-3% of carambola, 2-4% of strawberry, 1.5-2.5% of cherry and 2.5-4.5% of traditional Chinese medicinal materials; the invention also discloses a method for making the bread edible for diabetics by using xylitol to replace fructose, which comprises the steps of preparing konjak pulp and corn pulp, preparing fruit particles, preparing traditional Chinese medicine mixed liquid medicine, kneading dough, fermenting and proofing, baking and cooling; the formula of the bread is more reasonable, and the original fructose in the bread formula is replaced by xylitol, and a plurality of coarse dietary fibers and a plurality of fruits which can be eaten by diabetics are added in a matching manner, so that the bread is very suitable for the diabetics to eat, not only can the increase of the blood sugar of the diabetics be controlled, but also can help the diabetics to effectively reduce the blood sugar, and is beneficial to improving the sugar tolerance.
Description
Technical Field
The invention relates to the technical field of bread making, in particular to bread which is edible for diabetics and uses xylitol to replace fructose, and a making method thereof.
Background
Xylitol is originally produced in Finland, is a sweetener extracted from plant raw materials such as white birch, oak, corncob, bagasse and the like, has a wide distribution range in nature, is widely contained in various fruits, vegetables and grains, but has low content; xylitol does not need insulin to participate in the metabolism in vivo, does not increase the blood sugar value, and can eliminate more than three (polydipsia, polyuria and polyphagia) of diabetics, so that the xylitol is a safe sweetening agent, a nutritional supplement and an auxiliary therapeutic agent for the diabetics.
Bread is also written and utilized as rice and bread, a food made by milling five cereals (generally wheat) and heating, takes wheat flour as main raw material, takes yeast, egg, grease, sugar, salt and the like as auxiliary materials, adds water to prepare dough, and is processed into baked food by the processes of cutting, forming, proofing, baking, cooling and the like, most of the sugar in the existing bread formula adopts fructose, and is not suitable for being eaten by diabetics; therefore, the bread which can be eaten by diabetics and uses xylitol to replace fructose and the preparation method thereof are provided.
Disclosure of Invention
The invention aims to provide bread which is edible for diabetics and uses xylitol to replace fructose and a preparation method thereof, and aims to solve the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme: a bread which is edible for diabetics and uses xylitol to replace fructose comprises the following components (by mass percent): 25-35% of wheat flour, 15-20% of wild buckwheat flour, 5-10% of konjak paste, 5-10% of corn paste, 4-8% of xylitol, 2-4% of hawthorn, 1-3% of carambola, 2-4% of strawberry, 1.5-2.5% of cherry, 2.5-4.5% of traditional Chinese medicinal materials, 2-3% of edible salt, 3-5% of egg white liquid, 1.8-3.2% of amylase and the balance of milk.
Preferably, the composition comprises the following components (by mass percent): 35% of wheat flour, 15% of wild buckwheat flour, 10% of konjak paste, 5% of corn paste, 8% of xylitol, 2% of hawthorn, 3% of carambola, 2% of strawberry, 2.5% of cherry, 2.5% of traditional Chinese medicinal materials, 3% of edible salt, 5% of egg white liquid, 3.2% of amylase and the balance of milk.
Preferably, the composition comprises the following components (by mass percent): 30% of wheat flour, 20% of wild buckwheat flour, 8% of konjak paste, 8% of corn paste, 6% of xylitol, 3% of hawthorn, 2% of carambola, 3% of strawberry, 2% of cherry, 3.5% of traditional Chinese medicinal materials, 3% of edible salt, 4% of egg white liquid, 2.5% of amylase and the balance of milk.
Preferably, the composition comprises the following components (by mass percent): 25% of wheat flour, 20% of wild buckwheat flour, 5% of konjak paste, 10% of corn paste, 8% of xylitol, 4% of hawthorn, 3% of carambola, 4% of strawberry, 1.5% of cherry, 4.5% of traditional Chinese medicinal materials, 2% of edible salt, 3% of egg white liquid, 3% of amylase and the balance of milk.
Preferably, the traditional Chinese medicinal materials comprise rhizoma polygonati, rehmannia and astragalus membranaceus, and the ratio of the rhizoma polygonati to the rehmannia to the astragalus membranaceus is 2:1.5: 1.
The method for making the bread which is edible for the diabetics and uses the xylitol to replace the fructose comprises the following steps:
s1: pouring the konjak mud into a plate, adding water with the mass 2-3 times and the temperature of 80-95 ℃ into the plate, simultaneously adding one half of amylase, and fully stirring until enzymolysis is carried out to obtain konjak slurry after enzymolysis;
s2: pouring the corn paste into a plate, adding water with the mass 2-3 times of that of the corn paste and the temperature of 80-95 ℃ into the plate, simultaneously adding the rest amylase, and fully stirring the mixture until enzymolysis is carried out to obtain corn steep liquor after enzymolysis;
s3: cleaning strawberry, hawthorn, carambola, strawberry and cherry, removing pedicels and kernels, crushing into particles, and mixing to obtain mixed fruit particles;
s4: cleaning rhizoma Polygonati, rehmanniae radix and radix astragali, pulverizing respectively, mixing, stirring, extracting, filtering, concentrating, and stirring with microwave at uniform speed to obtain Chinese medicinal mixed solution;
s5: pouring milk into a dough mixer, then sequentially pouring egg white liquid, konjak slurry, corn slurry, mixed fruit particles and traditional Chinese medicine mixed liquid medicine, starting the dough mixer to stir at the stirring speed of 100-120r/min for 15-20 minutes, standing for 3-5 minutes after stirring is stopped, and preparing a mixture A;
s6: sequentially adding wheat flour and tartary buckwheat flour into a flour mixer filled with the mixture A, adding edible salt, stirring at the speed of 50-70r/min, and stirring for 10-20 minutes to obtain dough;
s7: taking out the dough, pouring butter on the surface of the dough, repeatedly kneading, then putting the dough into a fermentation chamber, controlling the humidity to be 55-65%, controlling the temperature to be 28-34 ℃, keeping the temperature for 80-120 minutes, taking out the dough, pressing out bubbles in the fermented dough by hands after the dough is cooled, then cutting the dough to prepare small mixed dough, naturally fermenting the small mixed dough, and relaxing the middle for 20-40 minutes;
s8: discharging the shaped dough into a baking tray, placing into a proofing chamber, controlling the humidity to be 65-75% and the temperature to be 40-50 ℃, placing the mature dough into an oven, baking according to the size of the dough by a conventional baking process, cooling to obtain finished bread, and packaging by a packaging machine.
Preferably, the particle size of the mixed fruit particles in S3 is 2-4 mm.
Compared with the prior art, the invention has the beneficial effects that: the bread has a more reasonable formula, the original fructose in the bread formula is replaced by xylitol, the buckwheat flour, the konjak paste and the corn paste which are various coarse dietary fibers are added, and the hawthorn, the carambola, the strawberry and the cherry which can be eaten by various diabetic patients are matched, so that the bread is very suitable for the diabetic patients to eat, not only can control the increase of the blood sugar of the diabetic patients, but also can help the diabetic patients to effectively reduce the blood sugar and improve the sugar tolerance, and can enhance the physique of the diabetic patients, effectively control the blood sugar and prevent the aggravation of diseases by matching with the added Chinese medicinal material extracted liquid medicine.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. 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:
a bread which is edible for diabetics and uses xylitol to replace fructose comprises the following components (by mass percent): 35% of wheat flour, 15% of wild buckwheat flour, 10% of konjak paste, 5% of corn paste, 8% of xylitol, 2% of hawthorn, 3% of carambola, 2% of strawberry, 2.5% of cherry, 2.5% of traditional Chinese medicinal materials, 3% of edible salt, 5% of egg white liquid, 3.2% of amylase and the balance of milk.
Further, the traditional Chinese medicinal materials comprise rhizoma polygonati, rehmannia root and astragalus root, and the ratio of the rhizoma polygonati, the rehmannia root and the astragalus root is 2:1.5: 1.
A method for making bread edible for diabetics by using xylitol to replace fructose comprises the following steps:
s1: pouring the konjak mud into a plate, adding water with the mass 2 times that of the konjak mud and the temperature of 80 ℃, simultaneously adding half of amylase, and fully stirring until enzymolysis is carried out to obtain konjak slurry after enzymolysis;
s2: pouring the corn paste into a plate, adding water with the mass 2 times that of the corn paste and the temperature of 80 ℃ into the plate, simultaneously adding the residual amylase, and fully stirring the mixture until enzymolysis is carried out to prepare corn steep liquor after enzymolysis;
s3: cleaning strawberry, hawthorn, carambola, strawberry and cherry, removing pedicels and kernels, crushing into particles, and mixing to obtain mixed fruit particles;
s4: cleaning rhizoma Polygonati, rehmanniae radix and radix astragali, pulverizing respectively, mixing, stirring, extracting, filtering, concentrating, and stirring with microwave at uniform speed to obtain Chinese medicinal mixed solution;
s5: pouring milk into a dough mixer, then sequentially pouring egg white liquid, konjak slurry, corn slurry, mixed fruit particles and traditional Chinese medicine mixed liquid medicine, starting the dough mixer to stir at the stirring speed of 100r/min for 15 minutes, and standing for 3 minutes after stirring is stopped to prepare a mixture A;
s6: sequentially adding wheat flour and tartary buckwheat flour into a flour mixer filled with the mixture A, adding edible salt, stirring at the stirring speed of 50r/min for 10 minutes to obtain dough;
s7: taking out the dough, pouring butter on the surface of the dough, repeatedly kneading, then putting the dough into a fermentation chamber, controlling the humidity to be 55 percent, controlling the temperature to be 28 ℃, keeping the temperature for 80 minutes, taking out the dough, pressing out bubbles in the fermented dough by hands after the dough is cooled, then cutting the dough to prepare small mixed dough, naturally fermenting the small mixed dough and relaxing the middle for 20 minutes;
s8: discharging the shaped dough into a baking tray, placing into a proofing chamber, controlling the humidity to be 65% and the temperature to be 40 ℃, placing the mature dough into an oven, baking according to the size of the dough by a conventional baking process, cooling to obtain finished bread, and packaging by a packaging machine.
Further, the particle size of the mixed fruit particles in S3 was 2 mm.
Example 2:
a bread which is edible for diabetics and uses xylitol to replace fructose comprises the following components (by mass percent): 30% of wheat flour, 20% of wild buckwheat flour, 8% of konjak paste, 8% of corn paste, 6% of xylitol, 3% of hawthorn, 2% of carambola, 3% of strawberry, 2% of cherry, 3.5% of traditional Chinese medicinal materials, 3% of edible salt, 4% of egg white liquid, 2.5% of amylase and the balance of milk.
Further, the traditional Chinese medicinal materials comprise rhizoma polygonati, rehmannia root and astragalus root, and the ratio of the rhizoma polygonati, the rehmannia root and the astragalus root is 2:1.5: 1.
A method for making bread edible for diabetics by using xylitol to replace fructose comprises the following steps:
s1: pouring the konjak mud into a plate, adding water with the mass being 3 times that of the konjak mud and the temperature being 90 ℃, simultaneously adding half of amylase, and fully stirring until enzymolysis is carried out to obtain konjak slurry after enzymolysis;
s2: pouring the corn paste into a plate, adding water with the mass being 3 times that of the corn paste and the temperature being 90 ℃, simultaneously adding the residual amylase, and fully stirring until enzymolysis is carried out to prepare corn steep liquor after enzymolysis;
s3: cleaning strawberry, hawthorn, carambola, strawberry and cherry, removing pedicels and kernels, crushing into particles, and mixing to obtain mixed fruit particles;
s4: cleaning rhizoma Polygonati, rehmanniae radix and radix astragali, pulverizing respectively, mixing, stirring, extracting, filtering, concentrating, and stirring with microwave at uniform speed to obtain Chinese medicinal mixed solution;
s5: pouring milk into a dough mixer, then sequentially pouring egg white liquid, konjak slurry, corn slurry, mixed fruit particles and traditional Chinese medicine mixed liquid medicine, starting the dough mixer to stir at the stirring speed of 110r/min for 17 minutes, and standing for 4 minutes after stirring is stopped to prepare a mixture A;
s6: sequentially adding wheat flour and tartary buckwheat flour into a flour mixer filled with the mixture A, adding edible salt, stirring at the stirring speed of 60r/min for 15 minutes to obtain dough;
s7: taking out the dough, pouring butter on the surface of the dough, repeatedly kneading, then putting the dough into a fermentation chamber, controlling the humidity to be 60, controlling the temperature to be 30 ℃, keeping the temperature for 100 minutes, taking out the dough, pressing out bubbles in the fermented dough by hands after the dough is cooled, then cutting the dough to prepare small mixed dough, naturally fermenting the small mixed dough and relaxing the middle for 30 minutes;
s8: discharging the shaped dough into a baking tray, placing into a proofing chamber, controlling the humidity at 70% and the temperature at 45 ℃, placing the mature dough into an oven, baking according to the size of the dough by a conventional baking process, cooling to obtain finished bread, and packaging by a packaging machine.
Further, the particle size of the mixed fruit granules in S3 was 3 mm.
Example 3:
a bread which is edible for diabetics and uses xylitol to replace fructose comprises the following components (by mass percent): 25% of wheat flour, 20% of wild buckwheat flour, 5% of konjak paste, 10% of corn paste, 8% of xylitol, 4% of hawthorn, 3% of carambola, 4% of strawberry, 1.5% of cherry, 4.5% of traditional Chinese medicinal materials, 2% of edible salt, 3% of egg white liquid, 3% of amylase and the balance of milk.
Further, the traditional Chinese medicinal materials comprise rhizoma polygonati, rehmannia root and astragalus root, and the ratio of the rhizoma polygonati, the rehmannia root and the astragalus root is 2:1.5: 1.
A method for making bread edible for diabetics by using xylitol to replace fructose comprises the following steps:
s1: pouring the konjak mud into a plate, adding water with the mass 3 times of that of the konjak mud and the temperature of 95 ℃, simultaneously adding half of amylase, and fully stirring until enzymolysis is carried out to obtain konjak slurry after enzymolysis;
s2: pouring the corn paste into a plate, adding water with the mass 3 times that of the corn paste and the temperature of 95 ℃ into the plate, simultaneously adding the residual amylase, and fully stirring the mixture until enzymolysis is carried out to prepare corn steep liquor after enzymolysis;
s3: cleaning strawberry, hawthorn, carambola, strawberry and cherry, removing pedicels and kernels, crushing into particles, and mixing to obtain mixed fruit particles;
s4: cleaning rhizoma Polygonati, rehmanniae radix and radix astragali, pulverizing respectively, mixing, stirring, extracting, filtering, concentrating, and stirring with microwave at uniform speed to obtain Chinese medicinal mixed solution;
s5: pouring milk into a dough mixer, then sequentially pouring egg white liquid, konjak slurry, corn slurry, mixed fruit particles and traditional Chinese medicine mixed liquid medicine, starting the dough mixer to stir at the stirring speed of 120r/min for 20 minutes, standing for 5 minutes after stirring is stopped, and preparing a mixture A;
s6: sequentially adding wheat flour and tartary buckwheat flour into a flour mixer filled with the mixture A, adding edible salt, and stirring at a stirring speed of 70r/min for 20 minutes to obtain dough;
s7: taking out the dough, pouring butter on the surface of the dough, repeatedly kneading, then putting the dough into a fermentation chamber, controlling the humidity to be 65%, controlling the temperature to be 34 ℃, keeping the temperature for 120 minutes, taking out the dough, pressing out bubbles in the fermented dough by hands after the dough is cooled, then cutting the dough to prepare small mixed dough, naturally fermenting the small mixed dough and relaxing the middle for 40 minutes;
s8: discharging the shaped dough into a baking tray, placing into a proofing chamber, controlling the humidity to be 75% and the temperature to be 50 ℃, placing the mature dough into an oven, baking according to the size of the dough by a conventional baking process, cooling to obtain finished bread, and packaging by a packaging machine.
Further, the particle size of the mixed fruit particles in S3 was 4 mm.
The three groups of embodiments can be used as the embodiments of the invention, wherein the embodiment 2 is the most preferable, the formula of the invention is more reasonable, the original fructose in the bread formula is replaced by the xylitol, the buckwheat flour, the konjak paste and the corn paste which are various coarse dietary fibers are added, and the hawthorn, the carambola, the strawberry and the cherry which are various fruits edible for diabetes patients are added, so that the product is very suitable for the diabetes patients to eat, not only can control the rise of the blood sugar of the diabetes patients, but also can help the diabetes patients to effectively reduce the blood sugar and is beneficial to improving the sugar tolerance, and the added Chinese herbal medicine extraction liquid medicine can be matched to enhance the physique of the diabetes patients, effectively control the blood sugar and prevent the aggravation of the diseases.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1. The bread edible for diabetics by using xylitol to replace fructose is characterized by comprising the following components (in percentage by mass): 25-35% of wheat flour, 15-20% of wild buckwheat flour, 5-10% of konjak paste, 5-10% of corn paste, 4-8% of xylitol, 2-4% of hawthorn, 1-3% of carambola, 2-4% of strawberry, 1.5-2.5% of cherry, 2.5-4.5% of traditional Chinese medicinal materials, 2-3% of edible salt, 3-5% of egg white liquid, 1.8-3.2% of amylase and the balance of milk.
2. The bread with xylitol instead of fructose for diabetics as claimed in claim 1 comprises the following components (by mass percent): 35% of wheat flour, 15% of wild buckwheat flour, 10% of konjak paste, 5% of corn paste, 8% of xylitol, 2% of hawthorn, 3% of carambola, 2% of strawberry, 2.5% of cherry, 2.5% of traditional Chinese medicinal materials, 3% of edible salt, 5% of egg white liquid, 3.2% of amylase and the balance of milk.
3. The bread with xylitol instead of fructose for diabetics as claimed in claim 1 comprises the following components (by mass percent): 30% of wheat flour, 20% of wild buckwheat flour, 8% of konjak paste, 8% of corn paste, 6% of xylitol, 3% of hawthorn, 2% of carambola, 3% of strawberry, 2% of cherry, 3.5% of traditional Chinese medicinal materials, 3% of edible salt, 4% of egg white liquid, 2.5% of amylase and the balance of milk.
4. The bread with xylitol instead of fructose for diabetics as claimed in claim 1 comprises the following components (by mass percent): 25% of wheat flour, 20% of wild buckwheat flour, 5% of konjak paste, 10% of corn paste, 8% of xylitol, 4% of hawthorn, 3% of carambola, 4% of strawberry, 1.5% of cherry, 4.5% of traditional Chinese medicinal materials, 2% of edible salt, 3% of egg white liquid, 3% of amylase and the balance of milk.
5. The bread as claimed in claim 1, which is edible for diabetic patients and uses xylitol instead of fructose, wherein: the traditional Chinese medicinal materials comprise rhizoma polygonati, rehmannia and astragalus mongholicus, and the ratio of the rhizoma polygonati, the rehmannia and the astragalus mongholicus is 2:1.5: 1.
6. A method for making bread containing xylitol instead of fructose for diabetics as claimed in any one of claims 1-5, comprising the steps of:
s1: pouring the konjak mud into a plate, adding water with the mass 2-3 times and the temperature of 80-95 ℃ into the plate, simultaneously adding one half of amylase, and fully stirring until enzymolysis is carried out to obtain konjak slurry after enzymolysis;
s2: pouring the corn paste into a plate, adding water with the mass 2-3 times of that of the corn paste and the temperature of 80-95 ℃ into the plate, simultaneously adding the rest amylase, and fully stirring the mixture until enzymolysis is carried out to obtain corn steep liquor after enzymolysis;
s3: cleaning strawberry, hawthorn, carambola, strawberry and cherry, removing pedicels and kernels, crushing into particles, and mixing to obtain mixed fruit particles;
s4: cleaning rhizoma Polygonati, rehmanniae radix and radix astragali, pulverizing respectively, mixing, stirring, extracting, filtering, concentrating, and stirring with microwave at uniform speed to obtain Chinese medicinal mixed solution;
s5: pouring milk into a dough mixer, then sequentially pouring egg white liquid, konjak slurry, corn slurry, mixed fruit particles and traditional Chinese medicine mixed liquid medicine, starting the dough mixer to stir at the stirring speed of 100-120r/min for 15-20 minutes, standing for 3-5 minutes after stirring is stopped, and preparing a mixture A;
s6: sequentially adding wheat flour and tartary buckwheat flour into a flour mixer filled with the mixture A, adding edible salt, stirring at the speed of 50-70r/min, and stirring for 10-20 minutes to obtain dough;
s7: taking out the dough, pouring butter on the surface of the dough, repeatedly kneading, then putting the dough into a fermentation chamber, controlling the humidity to be 55-65%, controlling the temperature to be 28-34 ℃, keeping the temperature for 80-120 minutes, taking out the dough, pressing out bubbles in the fermented dough by hands after the dough is cooled, then cutting the dough to prepare small mixed dough, naturally fermenting the small mixed dough, and relaxing the middle for 20-40 minutes;
s8: discharging the shaped dough into a baking tray, placing into a proofing chamber, controlling the humidity to be 65-75% and the temperature to be 40-50 ℃, placing the mature dough into an oven, baking according to the size of the dough by a conventional baking process, cooling to obtain finished bread, and packaging by a packaging machine.
7. The method for making bread edible for diabetics by using xylitol instead of fructose as claimed in claim 6, wherein: the particle size of the mixed fruit particles in the S3 is 2-4 mm.
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| CN101258913A (en) * | 2008-03-10 | 2008-09-10 | 罗发明 | Food containing konjak |
| CN107865024A (en) * | 2017-12-27 | 2018-04-03 | 安徽品滋味食品有限公司 | A kind of purple mashed potato Toast and preparation method thereof |
| CN107969456A (en) * | 2016-10-25 | 2018-05-01 | 冯雪群 | A kind of pueraria lobata whitening bread and preparation method thereof |
| CN108719881A (en) * | 2018-06-11 | 2018-11-02 | 陕西师范大学 | Instant green konjak bean curd and preparation method thereof |
-
2020
- 2020-01-07 CN CN202010014886.0A patent/CN111165539A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101258913A (en) * | 2008-03-10 | 2008-09-10 | 罗发明 | Food containing konjak |
| CN107969456A (en) * | 2016-10-25 | 2018-05-01 | 冯雪群 | A kind of pueraria lobata whitening bread and preparation method thereof |
| CN107865024A (en) * | 2017-12-27 | 2018-04-03 | 安徽品滋味食品有限公司 | A kind of purple mashed potato Toast and preparation method thereof |
| CN108719881A (en) * | 2018-06-11 | 2018-11-02 | 陕西师范大学 | Instant green konjak bean curd and preparation method thereof |
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