CN113273592A - Bread slice with poria cocos, Chinese yam and dried orange peel and preparation method of bread slice - Google Patents
Bread slice with poria cocos, Chinese yam and dried orange peel and preparation method of bread slice Download PDFInfo
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Classifications
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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
- A21D13/04—Products made from materials other than rye or wheat flour
-
- 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
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention provides a bread slice with poria cocos, Chinese yam and dried orange peel and a preparation method thereof, and belongs to the field of foods. The bread slice is prepared from the following raw materials in parts by weight: 700-800 parts of high gluten flour, 20-50 parts of white granulated sugar, 50-100 parts of cream, 10-20 parts of dry yeast, 1-10 parts of bread improver, 400-500 parts of water, 50-100 parts of whole egg liquid, 10-50 parts of poria cocos powder, 10-50 parts of yam powder and 10-50 parts of tangerine peel powder. The bread slice containing the poria cocos, the Chinese yam and the dried orange peel, which is prepared from the poria cocos, the Chinese yam and the dried orange peel in a specific ratio, can overcome the defects of pungent smell and medicinal taste of the raw materials of the dried orange peel and the poria cocos, thoroughly removes the Chinese medicinal herb taste in the bread, and has fresh fragrance and unique flavor; meanwhile, the bread slice has full shape, good taste and excellent sensory quality, and can be well accepted by the public. The bread slice can be taken for a short time, and can relieve symptoms such as inappetence, palpitation and insomnia; it can be taken for a long time to prevent phlegm dampness disease, and lower blood pressure and blood sugar.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to poria cocos, Chinese yam and dried orange peel bread slices and a preparation method thereof.
Background
The bread is a food prepared by using wheat flour as a main raw material through the processes of mixing, kneading, fermenting, forming, baking and the like. It has various tastes and is convenient to carry and eat, so that it is popular with consumers. However, bread contains a large amount of starch, and in order to obtain a better taste during the preparation process, a large amount of sugar or the like is added, which is not favorable for long-term consumption. With the improvement of the living standard of people and the transformation of living concepts, people not only have deliciousness for food but also begin to pursue the nutrition, functionality and health care of food. The medicinal and edible traditional Chinese medicinal materials have medicinal effects, and can be used for preparing food, increasing food functionality, and playing a role in health care and treatment.
At present, many researches have been made on the preparation of health foods using Chinese medicinal materials, among which the preparation of health bread is not lacked. However, when the traditional Chinese medicinal materials are used for preparing the health-care food at present, the traditional Chinese medicinal materials are added after being directly pulverized, and the effect is not obvious. Moreover, the traditional Chinese medicinal materials mostly have pungent smell, such as dried orange peel, which has strong pungent smell and is not easy to be widely accepted by consumers. At present, the traditional Chinese medicinal materials are usually subjected to taste masking by a microsphere microencapsulation technology so as to mask the unpleasant odor of the traditional Chinese medicinal materials.
Poria cocos is a common medicinal and edible traditional Chinese medicine. It has effects of promoting diuresis, invigorating spleen, regulating stomach function, calming heart, and tranquilizing mind. Can be used for treating dysuria, edema, abdominal distention, phlegm and fluid retention, palpitation, spleen deficiency, anorexia, loose stool, diarrhea, uneasiness, palpitation, insomnia, cough, vomiting, pernicious vomiting, diarrhea, spermatorrhea, stranguria with turbid urine, and amnesia. Shen nong Ben Cao Jing (Shen nong Ben Cao Jing) is regarded as the superior product of 'Anhui Yan Shen, no hunger and prolonging life'. The main components of the tuckahoe comprise various compounds such as pachyman and the like, and the tuckahoe has good effects of resisting tumors, regulating immunity, protecting liver, resisting inflammation, beautifying skin and the like. The tuckahoe is prepared into food with long history sources, such as the prepared tuckahoe cake from Sudongpo to benefit intelligence and strengthen body; the tuckahoe cake is eaten after Cixi Taihou to maintain beauty, keep young, prolong life and the like.
The patent CN103609636A discloses tuckahoe nutritional health care bread, wherein an ethanol extraction method is utilized to prepare an extract from tuckahoe-containing Chinese herbal medicines, and the extract is utilized to prepare bread, so that the nutrition and the functionality of the bread are improved. However, the bread still has the taste of Chinese herbal medicine. The literature, "development of tuckahoe bread" (chengshuiming et al, science and technology in food industry, 2008, 05) studies the process of preparing bread by using tuckahoe powder, but the bread prepared by the method has strong baking and medicine taste of tuckahoe. The poria cocos bread in the prior art has the problem that the acceptance of the poria cocos bread by consumers is limited due to the medicinal flavor of the poria cocos.
How to develop the bread with high content of traditional Chinese medicine components, good taste and no Chinese herbal medicine smell and has important significance for promoting the development of health-care food.
Disclosure of Invention
The invention aims to provide a bread slice with poria cocos, Chinese yam and dried orange peel and a preparation method thereof.
The invention provides a bread slice with poria cocos, Chinese yam and dried orange peel, which is prepared from the following raw materials in parts by weight: 700-800 parts of high gluten flour, 20-50 parts of white granulated sugar, 50-100 parts of cream, 10-20 parts of dry yeast, 1-10 parts of bread improver, 400-500 parts of water, 50-100 parts of whole egg liquid, 10-50 parts of poria cocos powder, 10-50 parts of yam powder and 10-50 parts of tangerine peel powder.
Furthermore, the poria cocos, yam, dried orange peel and bread slice is prepared from the following raw materials in parts by weight: 760 parts of high gluten flour, 20 parts of white granulated sugar, 50 parts of cream, 15 parts of dry yeast, 5 parts of bread improver, 440 parts of water, 50 parts of whole egg liquid, 15-30 parts of poria cocos powder, 25-50 parts of yam powder and 10-15 parts of tangerine peel powder.
Furthermore, the poria cocos, yam, dried orange peel and bread slice is prepared from the following raw materials in parts by weight: 760 parts of high gluten flour, 20 parts of white granulated sugar, 50 parts of cream, 15 parts of dry yeast, 5 parts of bread improver, 440 parts of water, 50 parts of whole egg liquid, 25 parts of poria cocos powder, 35 parts of yam powder and 15 parts of dried orange peel powder.
The invention also provides a preparation method of the bread slice containing poria cocos, Chinese yam and dried orange peel, which comprises the following steps:
(1) modulation: mixing high gluten flour, bread improver, white granulated sugar, Poria powder, rhizoma Dioscoreae powder, pericarpium Citri Tangerinae powder, and dry yeast, adding butter, whole egg liquid and water, kneading to dough, and removing film;
(2) and (3) first fermentation: taking dough, and fermenting for 30-60 minutes at the temperature of 25-40 ℃ and the humidity of 30-40%;
(3) shaping: taking the dough after the first fermentation, exhausting the gas in the dough, kneading the dough until the dough is uniform, and shaping;
(4) and (3) secondary fermentation: fermenting the shaped dough at the temperature of 30-40 ℃ and the humidity of 60-70% until the volume of the dough is 1.5-2 times;
(5) primary baking: firing at 180-200 ℃ below zero and 180-200 ℃ above zero, and baking for 15-25 minutes;
(6) slicing: slicing the baked bread;
(7) and (3) secondary baking: and (3) firing at 180-200 ℃ and 180-200 ℃ for 10-20 minutes to obtain the finished product.
Further, in the step (1), the temperature of the water is 27-30 ℃; and/or in the step (1), the temperature of the dough is 27-40 ℃.
Further, in the step (2), the first fermentation is to ferment the dough for 40 minutes under the conditions of 27-37 ℃ and 30-40% of humidity.
Further, in the step (4), the second fermentation is to ferment the shaped dough at 38-40 ℃ and 60-70% humidity until the volume of the dough is 1.5-2 times.
Further, in the step (5), the primary baking is baking at 180 ℃ below zero and 180 ℃ above zero for 20 minutes.
Further, in the step (6), the thickness of each sliced sheet is 0.8-1 cm.
Further, in the step (7), the secondary baking is baking at 180 ℃ below zero and 180 ℃ above zero for 15 minutes.
The bread slice containing the poria cocos, the Chinese yam and the dried orange peel, which is prepared from the poria cocos, the Chinese yam and the dried orange peel in a specific ratio, can overcome the defects of pungent smell and medicinal taste of the raw materials of the dried orange peel and the poria cocos, thoroughly removes the Chinese medicinal herb taste in the bread, and has fresh fragrance and unique flavor; meanwhile, the bread slice has full shape, good taste and excellent sensory quality, and can be well accepted by the public. In addition, the bread slice has the effects of promoting diuresis and excreting dampness, strengthening spleen, calming heart and tranquilizing mind, and nourishing essence and reinforcing kidney, and is suitable for obesity, puffiness, inappetence, excessive pressure, uneasiness, palpitation and insomnia, excessive phlegm and dampness, sub-health population, hypertension and hyperglycemia. If the food is eaten for a short time, symptoms such as inappetence, palpitation and insomnia can be relieved; it can be taken for a long time to prevent phlegm dampness disease, and lower blood pressure and blood sugar.
Obviously, many modifications, substitutions, and variations are possible in light of the above teachings of the invention, without departing from the basic technical spirit of the invention, as defined by the following claims.
The present invention will be described in further detail with reference to the following examples. This should not be understood as limiting the scope of the above-described subject matter of the present invention to the following examples. All the technologies realized based on the above contents of the present invention belong to the scope of the present invention.
Detailed Description
The raw materials and equipment used in the embodiment of the present invention are known products and obtained by purchasing commercially available products. The bread improver is a master 300 compound bread improver (compound bread emulsifier enzyme preparation).
Example 1 preparation of bread slices containing poria, rhizoma dioscoreae and pericarpium citri reticulatae according to the invention
1. Raw materials
760g of high gluten flour, 20g of white granulated sugar, 50g of cream, 15g of dry yeast, 5g of bread improver, 440g of water, 50g of whole egg liquid, 25g of poria cocos powder, 35g of yam powder and 15g of dried orange peel powder.
2. Preparation method
(1) Modulation: mixing high gluten flour, a bread improver, white granulated sugar, poria cocos powder, yam powder, dried orange peel powder and yeast, adding cream, whole egg liquid and water at the temperature of 27-30 ℃ at one time, kneading for 10-15 minutes, controlling the dough temperature to be 27-40 ℃ until the dough is kneaded out of the film.
(2) And (3) first fermentation: taking the dough to ferment for 40 minutes indoors at the temperature of 27-37 ℃ and the humidity of 30-40%.
(3) Shaping: the dough kneading method comprises the steps of discharging old gas from dough kneading, kneading the dough uniformly, rolling the dough into an elliptical shape by using a rolling pin, and rolling the dough into a strip shape.
(4) And (3) secondary fermentation: and (3) putting the primarily-shaped dough into a mold, adjusting the temperature of a proofing box to 38-40 ℃, adjusting the relative humidity to 60% -70%, and performing secondary fermentation. Fermenting until the volume of the primary shaped dough is 1.5-2 times of the original volume.
(5) Primary baking: preheating the oven to 180 ℃ of lower fire and 180 ℃ of upper fire, and baking for 20 minutes.
(6) Slicing: and slicing the baked bread, wherein the average thickness of each slice is 0.8-1 cm, and removing the head and the tail.
(7) And (3) secondary baking: putting the bread slices into the oven again, baking for 15 minutes at the temperature of 180 ℃ with the upper fire and the lower fire, and taking out the mature bread slices.
(8) And (6) packaging.
Example 2 screening of bread slice raw materials containing tuckahoe, yam, dried orange peel
The preparation method of example 1 was adopted, and only the raw material ratio was changed (the specific raw material ratio is shown in table 1), so that the bread slices were prepared. 30 food professional students were selected and subjected to sensory evaluation on the prepared slices of bread according to the sensory evaluation criteria shown in table 2, and the sensory evaluation results are shown in table 3.
TABLE 1 bread slice raw material ratio
TABLE 2 sensory evaluation criteria of the invention
TABLE 3 bread slice raw material screening sensory evaluation results
| Grouping | Sensory scoring |
| 1 | 7 points of |
| 2 | 9 minutes |
| 3 | 7 points of |
| 4 | 6 minutes |
| 5 | 6 minutes |
| 6 | 5 points of |
From the above sensory evaluation, it was found that: when the raw materials comprise 760g of high gluten flour, 20g of white granulated sugar, 50g of cream, 15g of dry yeast, 440g of water, 50g of whole egg liquid, 25g of tuckahoe powder, 35g of yam powder, 5g of bread improver and 15g of dried orange peel powder, the prepared bread slice is optimal.
Example 3 preparation process screening of bread slices with poria, rhizoma dioscoreae and pericarpium citri reticulatae
By the preparation method of example 1, only the baking conditions were changed (see table 4 for specific baking conditions), and sliced bread was prepared. 30 food professional students were selected and subjected to sensory evaluation on the prepared slices of bread according to the sensory evaluation criteria shown in table 2, and the sensory evaluation results are shown in table 4.
TABLE 4 toasting conditions of the bread slices and sensory evaluation results
From the above sensory evaluation, it was found that: when the upper fire and the lower fire are both 180 ℃, the bread slice is best when the bread slice is baked for 20min for the first time and 15min for the second time.
In conclusion, the bread slice prepared from the poria cocos, the Chinese yam and the dried orange peel according to the specific proportion can overcome the defects of pungent smell and medicinal taste of the raw materials of the dried orange peel and the poria cocos, thoroughly remove the Chinese medicinal herb taste in the bread, and has fresh scent and unique flavor; meanwhile, the bread slice has full shape, good taste and excellent sensory quality, and can be well accepted by the public. In addition, the bread slice has the effects of promoting diuresis and excreting dampness, strengthening spleen, calming heart and tranquilizing mind, and nourishing essence and reinforcing kidney, and is suitable for obesity, puffiness, inappetence, excessive pressure, uneasiness, palpitation and insomnia, excessive phlegm and dampness, sub-health population, hypertension and hyperglycemia. If the food is eaten for a short time, symptoms such as inappetence, palpitation and insomnia can be relieved; it can be taken for a long time to prevent phlegm dampness disease, and lower blood pressure and blood sugar.
Claims (10)
1. The bread slice with the poria cocos, the Chinese yam and the dried orange peel is characterized in that: the composition is prepared from the following raw materials in parts by weight: 700-800 parts of high gluten flour, 20-50 parts of white granulated sugar, 50-100 parts of cream, 10-20 parts of dry yeast, 1-10 parts of bread improver, 400-500 parts of water, 50-100 parts of whole egg liquid, 10-50 parts of poria cocos powder, 10-50 parts of yam powder and 10-50 parts of tangerine peel powder.
2. The bread slice with poria cocos, yam and dried orange peel as claimed in claim 1, which is characterized in that: the composition is prepared from the following raw materials in parts by weight: 760 parts of high gluten flour, 20 parts of white granulated sugar, 50 parts of cream, 15 parts of dry yeast, 5 parts of bread improver, 440 parts of water, 50 parts of whole egg liquid, 15-30 parts of poria cocos powder, 25-50 parts of yam powder and 10-15 parts of tangerine peel powder.
3. The bread slice with poria cocos, yam and dried orange peel as claimed in claim 2, which is characterized in that: the composition is prepared from the following raw materials in parts by weight: 760 parts of high gluten flour, 20 parts of white granulated sugar, 50 parts of cream, 15 parts of dry yeast, 5 parts of bread improver, 440 parts of water, 50 parts of whole egg liquid, 25 parts of poria cocos powder, 35 parts of yam powder and 15 parts of dried orange peel powder.
4. A preparation method of the bread slice with the tuckahoe, the yam and the dried orange peel as claimed in any one of claims 1 to 3 is characterized by comprising the following steps: it comprises the following steps:
(1) modulation: mixing high gluten flour, bread improver, white granulated sugar, Poria powder, rhizoma Dioscoreae powder, pericarpium Citri Tangerinae powder, and dry yeast, adding butter, whole egg liquid and water, kneading to dough, and removing film;
(2) and (3) first fermentation: taking dough, and fermenting for 30-60 minutes at the temperature of 25-40 ℃ and the humidity of 30-40%;
(3) shaping: taking the dough after the first fermentation, exhausting the gas in the dough, kneading the dough until the dough is uniform, and shaping;
(4) and (3) secondary fermentation: fermenting the shaped dough at the temperature of 30-40 ℃ and the humidity of 60-70% until the volume of the dough is 1.5-2 times;
(5) primary baking: firing at 180-200 ℃ below zero and 180-200 ℃ above zero, and baking for 15-25 minutes;
(6) slicing: slicing the baked bread;
(7) and (3) secondary baking: and (3) firing at 180-200 ℃ and 180-200 ℃ for 10-20 minutes to obtain the finished product.
5. The method of claim 4, wherein: in the step (1), the temperature of the water is 27-30 ℃; and/or in the step (1), the temperature of the dough is 27-40 ℃.
6. The method of claim 4, wherein: in the step (2), the first fermentation is to ferment the dough for 40 minutes under the conditions of 27-37 ℃ and 30-40% of humidity.
7. The method of claim 4, wherein: in the step (4), the second fermentation is to ferment the shaped dough at 38-40 ℃ and 60-70% humidity until the volume is 1.5-2 times.
8. The method of claim 4, wherein: in the step (5), the primary baking is performed for 20 minutes at the lower fire temperature of 180 ℃ and the upper fire temperature of 180 ℃.
9. The method of claim 4, wherein: in the step (6), the thickness of each sliced sheet is 0.8-1 cm.
10. The method of claim 4, wherein: in the step (7), the secondary baking is baking for 15 minutes at the lower fire of 180 ℃ and the upper fire of 180 ℃.
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| CN202110490728.7A CN113273592A (en) | 2021-05-06 | 2021-05-06 | Bread slice with poria cocos, Chinese yam and dried orange peel and preparation method of bread slice |
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| CN202110490728.7A CN113273592A (en) | 2021-05-06 | 2021-05-06 | Bread slice with poria cocos, Chinese yam and dried orange peel and preparation method of bread slice |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053114A (en) * | 2015-08-11 | 2015-11-18 | 卢国孝 | Chinese yam and poria cocos bread production technology |
| CN105248531A (en) * | 2015-11-26 | 2016-01-20 | 朱顺锋 | Atractylodes bread and making method thereof |
| CN105746643A (en) * | 2016-04-28 | 2016-07-13 | 倪铫阳 | Bread for bone strengthening and growth facilitating |
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2021
- 2021-05-06 CN CN202110490728.7A patent/CN113273592A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053114A (en) * | 2015-08-11 | 2015-11-18 | 卢国孝 | Chinese yam and poria cocos bread production technology |
| CN105248531A (en) * | 2015-11-26 | 2016-01-20 | 朱顺锋 | Atractylodes bread and making method thereof |
| CN105746643A (en) * | 2016-04-28 | 2016-07-13 | 倪铫阳 | Bread for bone strengthening and growth facilitating |
Non-Patent Citations (1)
| Title |
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| [日]日本家制烹饪协会: "《面包制作教科书 入门篇》", 31 July 2019, 北京：中国友谊出版公司 * |
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