CN112825887A

CN112825887A - Heart-type selenium-rich rye juice bread and preparation method thereof

Info

Publication number: CN112825887A
Application number: CN201911161093.5A
Authority: CN
Inventors: 蔡栋
Original assignee: Individual
Current assignee: Individual
Priority date: 2019-11-24
Filing date: 2019-11-24
Publication date: 2021-05-25

Abstract

The invention discloses heart-type selenium-rich rye juice bread and a preparation method thereof, relates to the field of bread making, and comprises the following raw materials in parts by weight: sugar powder: 15-30 parts; bread flour: 50-70 parts; selenium-rich rye powder: 50-70 parts; honey: 5-10 parts; yeast: 0.6-1.5 parts; salt: 2-3 parts of a solvent; cake powder: 8-15 parts; cream: 10-20 parts; juice: 40-70 parts of water: 40-60 parts; shelled melon seeds: 10-20 parts. The invention prepares fruit juice, kneads dough, molds for shaping, baking, sealing and packaging. In the preparation process, a heart-shaped die is used to prepare dough with unique shape. The selenium rye flour contains abundant amino acids, has effects of preventing and resisting cancer, has low sugar content, and is rich in nutrition, sour, sweet, delicious, and good in taste, and suitable for people of all ages by adding fruit juice during kneading.

Description

Heart-type selenium-rich rye juice bread and preparation method thereof

Technical Field

The invention relates to a food processing technology, in particular to heart-type selenium-rich rye juice bread and a preparation method thereof.

Background

With the economic development, people's living water is improved, and people's demand for healthy diet is higher and higher. The fruit juice bread is more and more popular due to the characteristics of rich nutrition, variable shape and unique taste. The selenium rye powder contains rich amino acids and low sugar content, has the effects of preventing and resisting cancer, and is used as a raw material to meet the requirements of healthy diet of people. Fruits contain abundant vitamins, but excessive consumption can cause stomach discomfort and adversely affect nutrient absorption.

Disclosure of Invention

The invention aims to: a heart type selenium-rich rye juice bread and its preparation method are provided.

In order to achieve the purpose, the invention provides the following technical scheme:

a heart-type selenium-rich rye juice bread and a preparation method thereof comprise the following raw materials in parts by weight: sugar powder: 15-30 parts; bread flour: 50-70 parts; selenium-rich rye powder: 50-70 parts; honey: 5-10 parts; yeast: 0.6-1.5 parts; salt: 2-3 parts of a solvent; cake powder: 8-15 parts; cream: 10-20 parts; juice: 40-70 parts of water: 40-60 parts; shelled melon seeds: 10-20 parts.

Preferably, the heart-type selenium-rich rye juice bread and the preparation method thereof are characterized by comprising the following raw materials in parts by weight: sugar powder: 20 parts of (1); bread flour: 60 parts; selenium-rich rye powder: 60 parts; honey: 6 parts of (1); yeast: 1.2 parts; salt: 1.5 parts; cake powder: 12 parts of (1); cream: 14 parts of (1); juice: 50 parts of water: 55 parts of (1); shelled melon seeds: 12 parts.

A heart-type selenium-rich rye juice bread and a preparation method thereof comprise the following specific steps:

1. cleaning the denucleated fruits with edible alcohol, putting the cleaned denucleated fruits into a juicer, adding 1-2kg of purified water, and juicing for later use;

2. adding yeast, fructus Jujubae juice, selenium-rich rye powder, cake powder, Mel, yeast, sugar powder, salt, water, butter, enucleated fruit juice, and semen Benincasae into bread powder, stirring, and standing for 2-4 h at 20-30 deg.C;

3. dividing the dough into bread blanks with the same size and weight;

4. putting the bread base into a pre-cleaned heart-shaped mould, fermenting again for 1-2 hours, and setting the temperature to be 30-35 ℃;

5. putting the bread blanks after fermentation into an oven for baking, and cooling and standing for 1 hour after the bread blanks are taken out of the oven;

6. and (3) standing, namely taking the heart-shaped selenium-rich rye juice bread out of the mold, putting the heart-shaped selenium-rich rye juice bread into an independent packaging bag, and carrying out vacuum packaging.

Preferably, the sugar powder: 25 parts of (1); bread flour: 65; selenium-rich rye powder: 65 parts of (1); honey: 8 parts of a mixture; yeast: 1 part; salt: 1.6 parts; cake powder: 15 parts of (1); cream: 16 parts of a mixture; juice: 56 parts of water and 50 parts of water; shelled melon seeds: 10 parts.

The heart-type selenium-rich rye juice bread and the preparation method thereof provided by the invention have the advantages of rich amino acids, rich vitamins, low sugar content and good sour and sweet taste.

Detailed Description

In order to make the present invention easy to understand, the following embodiments of the present invention will be described in detail with reference to the examples, and the present invention will be further described, so as to clearly and clearly define the scope of the present invention.

Example 1.

A heart-type selenium-rich rye juice bread and a preparation method thereof comprise the following raw materials in parts by weight: sugar powder: 30 parts of (1); bread flour: 70 parts of (B); selenium-rich rye powder: 70 parts of (B); honey: 10 parts of (A); yeast: 1.5 parts; salt: 3 parts of a mixture; cake powder: 15 parts of (1); cream: 20 parts of (1); juice: 70 parts of water: 60 parts; shelled melon seeds: and 20 parts.

The heart-type selenium-rich rye juice bread and the preparation method thereof comprise the following specific steps:

1. cleaning the denucleated fruits with edible alcohol, putting the cleaned denucleated fruits into a juicer, adding 2kg of purified water, and juicing for later use;

2. adding yeast, fructus Jujubae juice, selenium-rich rye powder, cake powder, Mel, yeast, sugar powder, salt, water, butter, enucleated fruit juice, and semen Benincasae into bread powder, stirring, and standing for 4 hr at 20-30 deg.C;

3. dividing the dough into bread blanks with the same size and weight;

4. putting the bread base into a pre-cleaned heart-shaped mould, fermenting for 2 hours again, and setting the temperature to be 30-35 ℃;

Example 2.

1. cleaning the denucleated fruits with edible alcohol, putting the cleaned denucleated fruits into a juicer, adding 1.5kg of purified water, and juicing the mixture for later use;

3. dividing the dough into bread blanks with the same size and weight;

According to the invention, 1 bread is given to each 100 parts of orders in a random giving way during online supermarket shopping, wherein 78 parts of orders feed back the heart-type selenium-rich rye juice bread, so that the heart-type selenium-rich rye juice bread is rich in nutrition, sour, sweet, delicious and good in taste and is worthy of purchase; the heart-type selenium-rich rye juice bread is fed back to be sweet by 20 orders, and the sweetness is recommended to be adjusted, and the others are all satisfactory. 2 orders are fed back to the heart-type selenium-rich rye juice bread, and the taste is common. Therefore, most of customers still like the heart-type selenium-rich rye juice bread, and the rich nutrition can meet the requirements of a part of consumers in the modern market. With the invention, the consumers can not only supplement nutrition, but also increase satiety in the eating process.

The present invention is not limited to the specific embodiments disclosed herein, and various changes and modifications may be made to the invention to adapt it to other combinations and environments without departing from the spirit and scope of the invention, which should be limited only by the appended claims.

Claims

1. The heart-type selenium-rich rye juice bread is characterized by comprising the following raw materials in parts by weight: sugar powder: 15-30 parts; bread flour: 50-70 parts; selenium-rich rye powder: 50-70 parts; honey: 5-10 parts; yeast: 0.6-1.5 parts; salt: 2-3 parts of a solvent; cake powder: 8-15 parts; cream: 10-20 parts; juice: 40-70 parts of water: 40-60 parts; shelled melon seeds: 10-20 parts.

2. The heart-type selenium-rich rye juice bread as claimed in claim 1 is characterized by comprising the following raw materials in parts by weight: sugar powder: 20 parts of (1); bread flour: 60 parts; selenium-rich rye powder: 60 parts; honey: 6 parts of (1); yeast: 1.2 parts; salt: 1.5 parts; cake powder: 12 parts of (1); cream: 14 parts of (1); juice: 50 parts of water: 55 parts of (1); shelled melon seeds: 12 parts.

3. The heart-type selenium-rich rye juice bread as claimed in claim 1 and its preparation method are characterized in that the juice is prepared by cleaning stone-removed fruit, cleaning stone-removed fruit with edible alcohol, placing into a juicer after cleaning, adding 1-2kg purified water, and juicing for use.

4. The heart-type selenium-rich rye juice bread as claimed in claims 1 and 3 and the preparation method thereof are characterized in that the juice is mixed with other materials, the dough is kneaded evenly, and the dough is placed in a container to stand for 2-4 hours after the kneading is finished.

5. The heart-shaped selenium-rich rye juice bread as claimed in claim 4 and the preparation method thereof, characterized in that the dough is fermented at about 25 ℃ when standing, and the taste of the bread is affected by too high or too low fermentation temperature.

6. The heart-shaped selenium-rich rye juice bread as claimed in claim 5 and its preparation method are characterized in that after the dough fermentation is completed, the dough is divided into bread blanks with same size and weight, and the bread blanks are placed into a heart-shaped mold for shaping.