CN112674138A - Fruit bread and processing technology thereof - Google Patents

Abstract

The invention provides fruit bread. The fruit bread is prepared from the following raw materials in parts by weight: 110-120 g of warm water, 350-400 g of strong flour, 150-200 g of eggs, 30-40 g of oil, 20-30 g of pure white sugar, 2-4 g of yeast powder, 1.5-2.5 g of salt, 20-50 g of dried fruit granules and 5-10 g of white sesame seeds. The fruit bread provided by the invention has the advantages that the dried fruits are granulated and processed before being added, the volume of the dried fruits is reduced, and the residual gaps of dough during kneading are reduced, so that the processing quality of the dough is improved, the gas content in the dough before fermentation is reduced by continuing kneading after the dough is subjected to blank making, so that the fermentation quality is guaranteed, meanwhile, the vitamin and calcium content necessary for a human body are supplemented through the dried lemons and the white sesame seeds, the eating safety of children and the nutritional ingredients necessary every day are guaranteed, the immunity of the human body is improved, and the phenomenon that the dried fruits are large in particles and inconvenient to eat by the children is avoided.

Description

Fruit bread and processing technology thereof

Technical Field

The invention relates to the technical field of bread, in particular to fruit bread and a processing technology thereof.

Background

The fruit bread raw material formula comprises 25 kg of specially-made flour, 4.5 kg of white granulated sugar, 300 g of refined salt, 250 g of yeast, 1.25 kg of eggs and 4 kg of raisin, and the making method comprises the following steps: sieving and filtering the raw and auxiliary materials, adding water into 7.5 kg of flour and 250 g of yeast to form dough, adding the rest raw and auxiliary materials into the dough after the dough is fermented to be mature, shaping and packaging the dough, brushing starch slurry after the dough is fermented to be mature, brushing yolk liquid on the dough, and baking the dough in a furnace to obtain the canned steamed stuffed bun.

The dried fruit on the fruit bread of current adopts whole dried fruit's structure, fuses inadequately when fusing with the dough, leads to dried fruit easily to drop on the dough, and whole dried fruit is crisscross on the dough simultaneously, and the inside clearance of dough is big and easily causes a large amount of residual air to store in the inside of dough, influences the fermentation and the shaping quality of dough, the preparation of inconvenient fruit bread.

Therefore, there is a need to provide a fruit bread and a processing technology thereof to solve the above technical problems.

Disclosure of Invention

The invention provides fruit bread and a processing technology thereof, and solves the problem that the quality of the fruit bread is easily influenced when the whole dried fruit is blended into dough.

In order to solve the technical problems, the fruit bread provided by the invention comprises the following raw materials by weight:

110-120 g of warm water, 350-400 g of strong flour, 150-200 g of eggs, 30-40 g of oil, 20-30 g of pure white sugar, 2-4 g of yeast powder, 1.5-2.5 g of salt, 20-50 g of dried fruit granules and 5-10 g of white sesame seeds.

Preferably, the dried fruit particles comprise raisins and dried lemons, and the raisins and the dried lemons are mechanically granulated by adopting granulation equipment, wherein the particle size is less than or equal to 1 mm.

Preferably, the fruit bread is prepared from the following raw materials in parts by weight:

110g of warm water, 360g of strong flour, 150g of eggs, 30g of oil, 20g of pure white sugar, 3g of yeast powder, 1.5g of salt, 30g of dried fruit granules and 8g of white sesame seeds.

Preferably, the dried fruit granules need to use a granulating device in the preparation process, and the granulating device comprises:

the top of the base is fixedly connected with a support frame;

the bottom of the first telescopic rod is embedded in the top of the base;

one side of the limit cover plate is fixed on the output sheet of the first telescopic rod;

the bottom of the adjusting motor is fixed to the top of the supporting frame, an output end of the adjusting motor is fixedly connected with an adjusting disc, one side of the adjusting disc is fixedly connected with a transmission shaft, the surface of the transmission shaft is provided with a transmission frame, and the bottom of the transmission frame is fixedly connected with a lifting rod;

the top of the mounting plate is fixed at the bottom end of the lifting rod, and a longitudinal cutter set is arranged at the bottom of the mounting plate;

the top of the second telescopic rod is fixed on one side of the mounting plate, the output end of the second telescopic rod is fixedly connected with a connecting rod, and one side of the connecting rod is fixedly connected with a transverse cutter set;

the top of the material pushing rod is fixed at the bottom of the supporting frame.

Preferably, the bottom of the limit cover plate is abutted against the top of the base, and the inner wall of the limit cover plate is matched with the longitudinal knife set and the transverse knife set in size.

Preferably, the transmission frame is provided with a transmission hole in a clamping manner, and the transmission frame is in transmission connection with the surface of the transmission shaft through the transmission hole.

Preferably, the bottom end of the lifting rod penetrates through the top of the support frame and extends to the bottom of the support frame, and the surface of the lifting rod is in sliding connection with the surface of the support frame.

Preferably, the surfaces of the transverse knife groups and the surfaces of the longitudinal knife groups are distributed in a staggered mode, and the bottom ends of the transverse knife groups and the bottom ends of the longitudinal knife groups are on the same plane.

Preferably, a dicing cavity is formed between the transverse cutter group and the longitudinal cutter group, and the bottom end of the pushing rod passes through the dicing cavity and extends to the lower part of the bottom end of the longitudinal cutter group.

A processing technology of fruit bread comprises the following steps:

s1, preparing raw materials, weighing the raw materials for later use, and frying white sesame seeds in a pot for later use;

s2 kneading dough, mixing flour and warm water, adding eggs after mixing completely, adding the eggs and simultaneously uniformly dispersing salt, vegetable oil and yeast powder, quickly mixing and stirring for forming, kneading for 25 minutes, adding dried fruit granules and white sesame, continuously kneading for 5 minutes until the dried fruit is uniformly distributed and dough is formed;

s3 fermentation, namely laminating the dough in the S2, standing for 12 minutes, then making a blank, standing and stabilizing at 26-28 ℃, and fermenting the blank-making dough for 12 hours at the temperature of 35 ℃ and the relative humidity of 80-90% to form fermented dough;

s4, exhausting gas, kneading the fermented dough prepared in S3 for more than 10 minutes, and taking out the gas inside the fermented dough;

and S5, cutting the fermented dough exhausted in the S4 mode, putting the cut fermented dough into a baking die, putting the baking die into an oven, baking and forming, wherein the upper fire is 180 ℃ and the lower fire is 200 ℃ during baking, baking for 25-28 minutes, demolding after baking is finished to obtain fruit bread, and packaging and storing the demolded fruit bread after cooling.

Compared with the related art, the fruit bread provided by the invention has the following beneficial effects:

the invention provides fruit bread, which is characterized in that dried fruits are granulated and processed before being added, the volume of the dried fruits is reduced, the dried fruits and dough are convenient to fuse, and the residual gaps of the dough during kneading are reduced, so that the processing quality of the dough is improved, the dough is continuously kneaded after being subjected to blank making, so that the gas content in the dough before fermentation is reduced, so that the fermentation quality is ensured, meanwhile, the vitamin and calcium content necessary for a human body are supplemented through dried lemons and white sesame seeds, the eating safety of children and the nutritional ingredients necessary every day are ensured, the immunity of the human body is improved, and the phenomenon that the dried fruits are large in particle and inconvenient for the children to eat is avoided.

Drawings

FIG. 1 is a schematic structural diagram of a dicing apparatus used in preparation of fruit bread according to the present invention;

FIG. 2 is a schematic structural view of the conveying structure shown in FIG. 1;

fig. 3 is a schematic view of a structure of a dial portion shown in fig. 1.

Reference numbers in the figures: 1. the base, 11, the support frame, 2, first telescopic link, 3, spacing cover plate, 4, adjusting motor, 41, adjusting disk, 42, transmission shaft, 43, driving frame, 44, lifter, 5, mounting panel, 51, vertical knife tackle, 6, second telescopic link, 61, connecting rod, 62, horizontal knife tackle, 7, ejector beam.

Detailed Description

The invention is further described with reference to the following figures and embodiments.

Please refer to fig. 1, fig. 2 and fig. 3 in combination, wherein fig. 1 is a schematic structural diagram of a dicing apparatus used in preparation of fruit bread according to the present invention; FIG. 2 is a schematic structural view of the conveying structure shown in FIG. 1; fig. 3 is a schematic view of a structure of a dial portion shown in fig. 1.

The first embodiment:

the fruit bread is prepared from the following raw materials in parts by weight:

110-120 g of warm water, 350-400 g of strong flour, 150-200 g of eggs, 30-40 g of oil, 20-30 g of pure white sugar, 2-4 g of yeast powder, 1.5-2.5 g of salt, 20-50 g of dried fruit granules and 5-10 g of white sesame seeds.

The dried fruit particles comprise raisins and dried lemons, the raisins and the dried lemons are mechanically granulated by adopting granulating equipment, and the particle size is less than or equal to 1 mm.

Second embodiment:

the fruit bread is prepared from the following raw materials in parts by weight:

110g of warm water, 360g of strong flour, 150g of eggs, 30g of oil, 20g of pure white sugar, 3g of yeast powder, 1.5g of salt, 30g of dried fruit granules and 8g of white sesame seeds.

A processing technology of fruit bread comprises the following steps:

s1, preparing raw materials, weighing the raw materials for later use, and frying white sesame seeds in a pot for later use;

s2 kneading dough, mixing flour and warm water, adding eggs after mixing completely, adding the eggs and simultaneously uniformly dispersing salt, vegetable oil and yeast powder, quickly mixing and stirring for forming, kneading for 25 minutes, adding dried fruit granules and white sesame, continuously kneading for 5 minutes until the dried fruit is uniformly distributed and dough is formed;

s3 fermentation, namely laminating the dough in the S2, standing for 12 minutes, then making a blank, standing and stabilizing at 26-28 ℃, and fermenting the blank-making dough for 12 hours at the temperature of 35 ℃ and the relative humidity of 80-90% to form fermented dough;

s4, exhausting gas, kneading the fermented dough prepared in S3 for more than 10 minutes, and taking out the gas inside the fermented dough;

and S5, cutting the fermented dough exhausted in the S4 mode, putting the cut fermented dough into a baking die, putting the baking die into an oven, baking and forming, wherein the upper fire is 180 ℃ and the lower fire is 200 ℃ during baking, baking for 25-28 minutes, demolding after baking is finished to obtain fruit bread, and packaging and storing the demolded fruit bread after cooling.

Compared with the related art, the fruit bread provided by the invention has the following beneficial effects:

the dry fruit is granulated and processed before being added, the volume of the dry fruit is reduced, the fusion between the dry fruit and dough is facilitated, the residual gap of the dough when the dough is kneaded is reduced, the quality of dough processing is improved, the gas content in the dough before fermentation is reduced by continuously kneading after dough making, the quality of fermentation is guaranteed, meanwhile, the vitamin and calcium content necessary for a human body are supplemented through the dry lemon and the white sesame, the edible safety of children and the necessary nutrient components every day are guaranteed, the immunity of the human body is improved, and the phenomenon that dry fruit granules are large and inconvenient for the children to eat is avoided.

The dried fruit grain needs to use grain cutting equipment in the preparation process, and the grain cutting equipment comprises: the device comprises a base 1, wherein the top of the base 1 is fixedly connected with a support frame 11; the bottom of the first telescopic rod 2 is embedded in the top of the base 1; one side of the limit cover plate 3 is fixed on the output sheet of the first telescopic rod 2; the bottom of the adjusting motor 4 is fixed at the top of the support frame 11, the output end of the adjusting motor 4 is fixedly connected with an adjusting disc 41, one side of the adjusting disc 41 is fixedly connected with a transmission shaft 42, the surface of the transmission shaft 42 is provided with a transmission frame 43, and the bottom of the transmission frame 43 is fixedly connected with a lifting rod 44; the top of the mounting plate 5 is fixed at the bottom end of the lifting rod 44, and the bottom of the mounting plate 5 is provided with a longitudinal cutter set 51; the top of the second telescopic rod 6 is fixed on one side of the mounting plate 5, the output end of the second telescopic rod 6 is fixedly connected with a connecting rod 61, and one side of the connecting rod 61 is fixedly connected with a transverse knife group 62; the top of the material pushing rod 7 is fixed at the bottom of the supporting frame 11.

In the fruit bread processing process, because a large amount of dried fruits need to be cut into granules, manual cutting is inconvenient to control the sizes of dried fruit granules, a large amount of manpower resources need to be consumed, and the preparation cost of fruit bread is increased, the invention provides the cutting equipment for processing the fruit bread, which is used for cutting the dried fruits into granules.

The lifting adjustment of the mounting plate 5 is driven by the up-and-down reciprocating motion of a transmission structure, the transmission structure comprises an adjusting motor 4, an adjusting disc 41, a transmission shaft 42, a transmission frame 43 and a lifting rod 44, when the fruit cutting machine is used, the adjusting motor 4 is started, the adjusting disc 41 is driven to rotate by the adjusting motor 4, the transmission shaft 42 is driven to synchronously rotate when the adjusting disc 41 rotates, the transmission frame 43 is synchronously driven to vertically transmit by the transmission shaft 42, when the transmission frame 43 moves downwards, the transmission frame 43 drives the mounting plate 5 and a cutter set structure on the mounting plate to move downwards through the lifting rod 44, and the fruit cutting operation is convenient;

when the transmission frame 43 moves upwards, the transmission frame 43 drives the mounting plate 5 and the cutter set structure on the mounting plate to move upwards and separate from the inside of the limit cover plate 3 through the lifting rod 44, and when the cutter set structure moves upwards, the material pushing rod 7 pushes the dried fruit grains clamped in the grain cutting cavity out of the grain cutting cavity and falls into the limit cover plate 3, so that the stability of discharging after grain cutting is ensured;

second telescopic link 6 is convenient to reciprocate regulation 62 to horizontal knife tackle, sliding connection between the surface of horizontal knife tackle 62 and vertical knife tackle 51's the surface, make things convenient for the lift adjustment of horizontal knife tackle 62, when second telescopic link 6 contracts, second telescopic link 6 drives horizontal knife tackle 62 rebound, make the bottom of horizontal knife tackle 62 be higher than the bottom of vertical knife tackle 51, when horizontal knife tackle 62 removes to the top, only vertical knife tackle 51 is in operating condition, make convenient vertical knife tackle 51 of exclusive use carry out the slitting, make cut grain equipment can adjust slitting equipment according to the demand of using, the function that possesses the slitting, can select different user modes according to the demand of in-service use.

The bottom of the limit cover plate 3 is abutted against the top of the base 1, and the inner wall of the limit cover plate 3 is matched with the sizes of the longitudinal knife group 51 and the transverse knife group 62.

When the spacing cover plate 3 is concentrated the collection to the dried fruit, avoid the dried fruit to take place the skew at the in-process of cutting grain, guarantee the dried fruit stability of cutting grain.

The knife tackle structure includes crisscross horizontal knife tackle 62 and the vertical knife tackle 51 that distributes, and the knife tackle structure can vertically block into the inboard of spacing cover plate 3 when using, conveniently cuts a grain to the dried fruit of spacing cover plate 3 inboard.

The transmission frame 43 is provided with a transmission hole in a clamping manner, and the transmission frame 43 is in transmission connection with the surface of the transmission shaft 42 through the transmission hole.

The bottom end of the lifting rod 44 penetrates through the top of the support frame 11 and extends to the bottom of the support frame 11, and the surface of the lifting rod 44 is connected with the surface of the support frame 11 in a sliding manner.

The surface of the transverse knife group 62 and the surface of the longitudinal knife group 51 are distributed in a staggered mode, and the bottom end of the transverse knife group 62 and the bottom end of the longitudinal knife group 51 are on the same plane.

A grain cutting cavity is formed between the transverse cutter group 62 and the longitudinal cutter group 51, and the bottom end of the pushing rod 7 passes through the grain cutting cavity and extends to the lower part of the bottom end of the longitudinal cutter group 51.

The inside of cutting grain chamber is easily gone into the dried fruit grain after cutting grain when using, consequently adopts vertical distribution's ejector pin 7 to make things convenient for the dried fruit grain of cutting grain intracavity portion to release downwards, does not influence the stability of knife tackle structure normal use simultaneously.

The limit cover plate 3 capable of being adjusted in a lifting mode is arranged above the base 1, so that fruit stems before being cut into granules can be conveniently limited and collected in a centralized mode, and after the granules are cut into granules, the limit cover plate 3 can be adjusted upwards, so that the fruit stems on the base 1 can be conveniently unloaded from the lower portion of the limit cover plate 3;

be provided with two knife tackle structures, the convenient fruit to 3 inboard side of spacing cover plate is dried and is concentrated eager grain processing, and the dried fruit after cutting the grain is in 5 rebound's of mounting panel in-process, and the dried fruit that presss from both sides the grain intracavity portion through ejector beam 7 is convenient pushes away the material and is unloaded, and the stability of the upper and lower blank of guarantee knife tackle structure avoids cutting the inside putty in grain chamber to the guarantee cuts the stability of grain back blanking and the ejection of compact.

The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications of equivalent structures and equivalent processes, which are made by using the contents of the present specification and the accompanying drawings, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.

Claims (10)

1. The fruit bread is characterized by comprising the following raw materials in parts by weight:

110-120 g of warm water, 350-400 g of strong flour, 150-200 g of eggs, 30-40 g of oil, 20-30 g of pure white sugar, 2-4 g of yeast powder, 1.5-2.5 g of salt, 20-50 g of dried fruit granules and 5-10 g of white sesame seeds.

2. The fruit bread as claimed in claim 1, wherein the dried fruit particles comprise raisin and dried lemon, and the raisin and the dried lemon are mechanically granulated by using a granulating device, and the particle size is less than or equal to 1 mm.

3. The fruit bread as claimed in claim 1, characterized in that it consists of the following raw materials by weight:

110g of warm water, 360g of strong flour, 150g of eggs, 30g of oil, 20g of pure white sugar, 3g of yeast powder, 1.5g of salt, 30g of dried fruit granules and 8g of white sesame seeds.

4. The fruit bread as claimed in claim 2, wherein the dried fruit particles require a dicing apparatus during the preparation process, the dicing apparatus comprising:

the top of the base is fixedly connected with a support frame;

the bottom of the first telescopic rod is embedded in the top of the base;

one side of the limit cover plate is fixed on the output sheet of the first telescopic rod;

the bottom of the adjusting motor is fixed to the top of the supporting frame, an output end of the adjusting motor is fixedly connected with an adjusting disc, one side of the adjusting disc is fixedly connected with a transmission shaft, the surface of the transmission shaft is provided with a transmission frame, and the bottom of the transmission frame is fixedly connected with a lifting rod;

the top of the mounting plate is fixed at the bottom end of the lifting rod, and a longitudinal cutter set is arranged at the bottom of the mounting plate;

the top of the second telescopic rod is fixed on one side of the mounting plate, the output end of the second telescopic rod is fixedly connected with a connecting rod, and one side of the connecting rod is fixedly connected with a transverse cutter set;

the top of the material pushing rod is fixed at the bottom of the supporting frame.

5. The fruit bread as claimed in claim 4, wherein the bottom of the position-limiting cover plate is abutted against the top of the base, and the inner wall of the position-limiting cover plate is matched with the size of the longitudinal knife group and the transverse knife group.

6. The fruit bread as claimed in claim 4, wherein the transmission frame is provided with a transmission hole, and the transmission frame is in transmission connection with the surface of the transmission shaft through the transmission hole.

7. The fruit bread as claimed in claim 4, wherein the bottom end of the lifting rod extends through the top of the supporting frame and to the bottom of the supporting frame, and the surface of the lifting rod is slidably connected with the surface of the supporting frame.

8. The fruit bread as claimed in claim 4, wherein the surfaces of the transverse knife groups and the surfaces of the longitudinal knife groups are staggered, and the bottom ends of the transverse knife groups and the bottom ends of the longitudinal knife groups are on the same plane.

9. The fruit bread as claimed in claim 4 wherein said transverse knife set and said longitudinal knife set form a cutting chamber therebetween, and the bottom end of said pusher bar passes through said cutting chamber and extends below the bottom end of said longitudinal knife set.

10. The processing technology of the fruit bread is characterized by comprising the following steps:

s1, preparing raw materials, weighing the raw materials for later use, and frying white sesame seeds in a pot for later use;

s2 kneading dough, mixing flour and warm water, adding eggs after mixing completely, adding the eggs and simultaneously uniformly dispersing salt, vegetable oil and yeast powder, quickly mixing and stirring for forming, kneading for 25 minutes, adding dried fruit granules and white sesame, continuously kneading for 5 minutes until the dried fruit is uniformly distributed and dough is formed;

s3 fermentation, namely laminating the dough in the S2, standing for 12 minutes, then making a blank, standing and stabilizing at 26-28 ℃, and fermenting the blank-making dough for 12 hours at the temperature of 35 ℃ and the relative humidity of 80-90% to form fermented dough;

s4, exhausting gas, kneading the fermented dough prepared in S3 for more than 10 minutes, and taking out the gas inside the fermented dough;

and S5, cutting the fermented dough exhausted in the S4 mode, putting the cut fermented dough into a baking die, putting the baking die into an oven, baking and forming, wherein the upper fire is 180 ℃ and the lower fire is 200 ℃ during baking, baking for 25-28 minutes, demolding after baking is finished to obtain fruit bread, and packaging and storing the demolded fruit bread after cooling.

Images