CN111869706A - 一种银耳面包及制备方法 - Google Patents
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- 239000008267 milk Substances 0.000 claims abstract description 32
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- 244000157072 Hylocereus undatus Species 0.000 claims abstract description 25
- 235000013312 flour Nutrition 0.000 claims abstract description 24
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 18
- 235000013601 eggs Nutrition 0.000 claims abstract description 18
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 17
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 17
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- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 17
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- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 17
- 229920002472 Starch Polymers 0.000 claims abstract description 17
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- 235000019698 starch Nutrition 0.000 claims abstract description 17
- 239000008107 starch Substances 0.000 claims abstract description 17
- 241000219094 Vitaceae Species 0.000 claims abstract description 15
- 235000021021 grapes Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 235000018481 Hylocereus undatus Nutrition 0.000 claims abstract description 13
- 235000010837 Echinocereus enneacanthus subsp brevispinus Nutrition 0.000 claims abstract description 12
- 235000006850 Echinocereus enneacanthus var dubius Nutrition 0.000 claims abstract description 12
- 108010068370 Glutens Proteins 0.000 claims abstract description 12
- 235000021312 gluten Nutrition 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 9
- 238000000855 fermentation Methods 0.000 claims description 33
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
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- 235000013305 food Nutrition 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
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- SWGJCIMEBVHMTA-UHFFFAOYSA-K trisodium;6-oxido-4-sulfo-5-[(4-sulfonatonaphthalen-1-yl)diazenyl]naphthalene-2-sulfonate Chemical compound [Na+].[Na+].[Na+].C1=CC=C2C(N=NC3=C4C(=CC(=CC4=CC=C3O)S([O-])(=O)=O)S([O-])(=O)=O)=CC=C(S([O-])(=O)=O)C2=C1 SWGJCIMEBVHMTA-UHFFFAOYSA-K 0.000 abstract description 3
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
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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
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- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
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- A—HUMAN NECESSITIES
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- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/262—Animal proteins from eggs
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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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/263—Animal proteins from dairy products
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Abstract
本发明涉及食品加工技术领域,且公开了一种银耳面包,所述银耳面包由以下份量原料组成:高筋面粉20‑30份,银耳7‑9份,葡萄5‑7份,红心火龙果8‑10份,山药6‑8份,藕粉1‑3份,鲜鸡蛋1‑3个,细砂糖2‑4份,牛奶10‑20份,黄油3‑5份和酵母2‑4份。本发明通过在传统面包的工艺基础上,添加银耳和山药,能够提高该面包的营养价值,提高健康养生效果,还添加了红心火龙果和葡萄,使得该面包呈现紫红色,在吸引顾客的同时,还能提高食用价值,具有广阔的市场前景,利于推广。
Description
技术领域
本发明涉及食品加工技术领域,具体为一种银耳面包及制备方法。
背景技术
面包是一种用五谷磨粉制作并加热而制成的食品,以小麦粉为主要原料,以酵母、鸡蛋、油脂、糖、盐等为辅料,加水调制成面团,经过分割、成形、醒发、焙烤、冷却等过程加工而成的焙烤食品,市场上的面包种类繁多,口味也各种各样,一般都是在口感上做一些改善,满足人们对口感的要求,但是随着生活水品的提高,人们越来越重视健康养生,市场上的普通面包并不能满足人们的需求,为此,我们提出一种银耳面包及制备方法。
发明内容
解决的技术问题
针对现有技术的不足,本发明提供了一种银耳面包及制备方法。
技术方案
为实现上述目的,本发明提供如下技术方案:一种银耳面包,所述银耳面包由以下份量原料组成:高筋面粉20-30份,银耳7-9份,葡萄5-7份,红心火龙果8-10份,山药6-8份,藕粉1-3份,鲜鸡蛋1-3个,细砂糖2-4份,牛奶10-20份,黄油3-5份和酵母2-4份。
优选的,所述银耳面包由以下份量原料组成:高筋面粉20份,银耳7份,葡萄5份,红心火龙果8份,山药6份,藕粉1份,鲜鸡蛋1个,细砂糖2份,牛奶10份,黄油3份和酵母2份。
优选的,所述银耳面包由以下份量原料组成:高筋面粉25份,银耳8份,葡萄6份,红心火龙果9份,山药7份,藕粉2份,鲜鸡蛋2个,细砂糖3份,牛奶15份,黄油4份和酵母3份。
优选的,所述银耳面包由以下份量原料组成:所述银耳面包由以下份量原料组成:高筋面粉30份,银耳9份,葡萄7份,红心火龙果10份,山药8份,藕粉3份,鲜鸡蛋3个,细砂糖4份,牛奶20份,黄油5份和酵母4份。
一种银耳面包的制备方法,具体制作步骤如下:
(1)将银耳用水泡发后,洗净去蒂,用剪刀剪成小块;
(2)将银耳小块和牛奶置入同一容器内,煮沸3-5分钟,过筛,取出银耳小块,牛奶备用;
(3)将葡萄和红心火龙果去皮,将银耳小块、葡萄、红心红龙果和适量牛奶置入破壁机内,高速搅拌打成糊状,得到营养糊,备用;
(4)将山药去皮蒸熟,碾压,得到山药泥,备用;
(5)将鸡蛋置入容器内均匀打散,然后再倒入面粉、牛奶、营养糊、山药泥、藕粉和酵母,搅拌均匀后,混合成面絮,加入黄油和细砂糖,用手反复揉成面团;
(6)将面团送入烤箱内发酵,温度控制在24-26℃,发酵45-60分钟;
(7)将发酵好的面团排气,等分揉成滚圆的小面团,盖保鲜膜,醒面10-20分钟;
(8)将醒后的面团再次滚圆,刷上蛋白液,粘上芝麻,排入模具内;
(9)将模具送入烤箱内进行二次发酵,发酵温度控制在35-37℃,发酵45-60分钟;
(10)二次发酵后,将模具送入预热好的烤箱中下层,上下火175-185℃,烤25-30分钟,初步上色后,盖上锡纸,烤10-15分钟,表面金黄,关闭烤箱;
(11)出炉后立刻倒出,冷却至手温后,用密封袋保存即可。
优选的,步骤(6)和步骤(9)在发酵时,需要在烤箱内放置一碗热水,用于发酵时面团的蓬松。
有益效果
本发明提供了一种银耳面包及制备方法,具备以下有益效果:
本发明通过在传统面包的工艺基础上,添加银耳和山药,能够提高该面包的营养价值,提高健康养生效果,还添加了红心火龙果和葡萄,使得该面包呈现紫红色,在吸引顾客的同时,还能提高食用价值,具有广阔的市场前景,利于推广。
具体实施方式
基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
进一步说明本发明提供的一种技术方案:
实施例1
一种银耳面包,所述银耳面包由以下份量原料组成:高筋面粉20份,银耳7份,葡萄5份,红心火龙果8份,山药6份,藕粉1份,鲜鸡蛋1个,细砂糖2份,牛奶10份,黄油3份和酵母2份。
一种银耳面包的制备方法,具体制作步骤如下:
(1)将银耳用水泡发后,洗净去蒂,用剪刀剪成小块;
(2)将银耳小块和牛奶置入同一容器内,煮沸3分钟,过筛,取出银耳小块,牛奶备用;
(3)将葡萄和红心火龙果去皮,将银耳小块、葡萄、红心红龙果和适量牛奶置入破壁机内,高速搅拌打成糊状,得到营养糊,备用;
(4)将山药去皮蒸熟,碾压,得到山药泥,备用;
(5)将鸡蛋置入容器内均匀打散,然后再倒入面粉、牛奶、营养糊、山药泥、藕粉和酵母,搅拌均匀后,混合成面絮,加入黄油和细砂糖,用手反复揉成面团;
(6)将面团送入烤箱内发酵,温度控制在24℃,发酵45分钟;
(7)将发酵好的面团排气,等分揉成滚圆的小面团,盖保鲜膜,醒面10分钟;
(8)将醒后的面团再次滚圆,刷上蛋白液,粘上芝麻,排入模具内;
(9)将模具送入烤箱内进行二次发酵,发酵温度控制在35℃,发酵45分钟;
(10)二次发酵后,将模具送入预热好的烤箱中下层,上下火175-185℃,烤25分钟,初步上色后,盖上锡纸,烤10分钟,表面金黄,关闭烤箱;
(11)出炉后立刻倒出,冷却至手温后,用密封袋保存即可。
步骤(6)和步骤(9)在发酵时,需要在烤箱内放置一碗热水,用于发酵时面团的蓬松
实施例2
一种银耳面包,所述银耳面包由以下份量原料组成:高筋面粉25份,银耳8份,葡萄6份,红心火龙果9份,山药7份,藕粉2份,鲜鸡蛋2个,细砂糖3份,牛奶15份,黄油4份和酵母3份。
一种银耳面包的制备方法,具体制作步骤如下:
(1)将银耳用水泡发后,洗净去蒂,用剪刀剪成小块;
(2)将银耳小块和牛奶置入同一容器内,煮沸4分钟,过筛,取出银耳小块,牛奶备用;
(3)将葡萄和红心火龙果去皮,将银耳小块、葡萄、红心红龙果和适量牛奶置入破壁机内,高速搅拌打成糊状,得到营养糊,备用;
(4)将山药去皮蒸熟,碾压,得到山药泥,备用;
(5)将鸡蛋置入容器内均匀打散,然后再倒入面粉、牛奶、营养糊、山药泥、藕粉和酵母,搅拌均匀后,混合成面絮,加入黄油和细砂糖,用手反复揉成面团;
(6)将面团送入烤箱内发酵,温度控制在25℃,发酵50分钟;
(7)将发酵好的面团排气,等分揉成滚圆的小面团,盖保鲜膜,醒面15分钟;
(8)将醒后的面团再次滚圆,刷上蛋白液,粘上芝麻,排入模具内;
(9)将模具送入烤箱内进行二次发酵,发酵温度控制在36℃,发酵52分钟;
(10)二次发酵后,将模具送入预热好的烤箱中下层,上下火180℃,烤27分钟,初步上色后,盖上锡纸,烤13分钟,表面金黄,关闭烤箱;
(11)出炉后立刻倒出,冷却至手温后,用密封袋保存即可。
步骤(6)和步骤(9)在发酵时,需要在烤箱内放置一碗热水,用于发酵时面团的蓬松。
实施例3
一种银耳面包,所述银耳面包由以下份量原料组成:高筋面粉30份,银耳9份,葡萄7份,红心火龙果10份,山药8份,藕粉3份,鲜鸡蛋3个,细砂糖4份,牛奶20份,黄油5份和酵母4份。
一种银耳面包的制备方法,具体制作步骤如下:
(1)将银耳用水泡发后,洗净去蒂,用剪刀剪成小块;
(2)将银耳小块和牛奶置入同一容器内,煮沸5分钟,过筛,取出银耳小块,牛奶备用;
(3)将葡萄和红心火龙果去皮,将银耳小块、葡萄、红心红龙果和适量牛奶置入破壁机内,高速搅拌打成糊状,得到营养糊,备用;
(4)将山药去皮蒸熟,碾压,得到山药泥,备用;
(5)将鸡蛋置入容器内均匀打散,然后再倒入面粉、牛奶、营养糊、山药泥、藕粉和酵母,搅拌均匀后,混合成面絮,加入黄油和细砂糖,用手反复揉成面团;
(6)将面团送入烤箱内发酵,温度控制在26℃,发酵60分钟;
(7)将发酵好的面团排气,等分揉成滚圆的小面团,盖保鲜膜,醒面20分钟;
(8)将醒后的面团再次滚圆,刷上蛋白液,粘上芝麻,排入模具内;
(9)将模具送入烤箱内进行二次发酵,发酵温度控制在37℃,发酵60分钟;
(10)二次发酵后,将模具送入预热好的烤箱中下层,上下火185℃,烤30分钟,初步上色后,盖上锡纸,烤15分钟,表面金黄,关闭烤箱;
(11)出炉后立刻倒出,冷却至手温后,用密封袋保存即可。
步骤(6)和步骤(9)在发酵时,需要在烤箱内放置一碗热水,用于发酵时面团的蓬松。
综上所述,本发明通过在传统面包的工艺基础上,添加银耳和山药,能够提高该面包的营养价值,提高健康养生效果,还添加了红心火龙果和葡萄,使得该面包呈现紫红色,在吸引顾客的同时,还能提高食用价值,具有广阔的市场前景,利于推广。
需要说明的是,在本文中,诸如第一和第二等之类的关系术语仅仅用来将一个实体或者操作与另一个实体或操作区分开来,而不一定要求或者暗示这些实体或操作之间存在任何这种实际的关系或者顺序。而且,术语“包括”、“包含”或者其任何其他变体意在涵盖非排他性的包含,从而使得包括一系列要素的过程、方法、物品或者设备不仅包括那些要素,而且还包括没有明确列出的其他要素,或者是还包括为这种过程、方法、物品或者设备所固有的要素。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (6)
1.一种银耳面包,其特征在于,所述银耳面包由以下份量原料组成:高筋面粉20-30份,银耳7-9份,葡萄5-7份,红心火龙果8-10份,山药6-8份,藕粉1-3份,鲜鸡蛋1-3个,细砂糖2-4份,牛奶10-20份,黄油3-5份和酵母2-4份。
2.根据权利要求1所述的一种银耳面包,其特征在于,所述银耳面包由以下份量原料组成:高筋面粉20份,银耳7份,葡萄5份,红心火龙果8份,山药6份,藕粉1份,鲜鸡蛋1个,细砂糖2份,牛奶10份,黄油3份和酵母2份。
3.根据权利要求1所述的一种银耳面包,其特征在于,所述银耳面包由以下份量原料组成:高筋面粉25份,银耳8份,葡萄6份,红心火龙果9份,山药7份,藕粉2份,鲜鸡蛋2个,细砂糖3份,牛奶15份,黄油4份和酵母3份。
4.根据权利要求1所述的一种银耳面包,其特征在于,所述银耳面包由以下份量原料组成:高筋面粉30份,银耳9份,葡萄7份,红心火龙果10份,山药8份,藕粉3份,鲜鸡蛋3个,细砂糖4份,牛奶20份,黄油5份和酵母4份。
5.一种银耳面包的制备方法,采用上述权利要求1-4中任意一项权利要求所述的银耳面包,其特征在于,具体制作步骤如下:
(1)将银耳用水泡发后,洗净去蒂,用剪刀剪成小块;
(2)将银耳小块和牛奶置入同一容器内,煮沸3-5分钟,过筛,取出银耳小块,牛奶备用;
(3)将葡萄和红心火龙果去皮,将银耳小块、葡萄、红心红龙果和适量牛奶置入破壁机内,高速搅拌打成糊状,得到营养糊,备用;
(4)将山药去皮蒸熟,碾压,得到山药泥,备用;
(5)将鸡蛋置入容器内均匀打散,然后再倒入面粉、牛奶、营养糊、山药泥、藕粉和酵母,搅拌均匀后,混合成面絮,加入黄油和细砂糖,用手反复揉成面团;
(6)将面团送入烤箱内发酵,温度控制在24-26℃,发酵45-60分钟;
(7)将发酵好的面团排气,等分揉成滚圆的小面团,盖保鲜膜,醒面10-20分钟;
(8)将醒后的面团再次滚圆,刷上蛋白液,粘上芝麻,排入模具内;
(9)将模具送入烤箱内进行二次发酵,发酵温度控制在35-37℃,发酵45-60分钟;
(10)二次发酵后,将模具送入预热好的烤箱中下层,上下火175-185℃,烤25-30分钟,初步上色后,盖上锡纸,烤10-15分钟,表面金黄,关闭烤箱;
(11)出炉后立刻倒出,冷却至手温后,用密封袋保存即可。
6.根据权利要求5所述的一种银耳面包的制备方法,其特征在于,步骤(6)和步骤(9)在发酵时,需要在烤箱内放置一碗热水,用于发酵时面团的蓬松。
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