CN115119865A - Bread formula containing hops and processing technology thereof - Google Patents
Bread formula containing hops and processing technology thereof Download PDFInfo
- Publication number
- CN115119865A CN115119865A CN202210788352.2A CN202210788352A CN115119865A CN 115119865 A CN115119865 A CN 115119865A CN 202210788352 A CN202210788352 A CN 202210788352A CN 115119865 A CN115119865 A CN 115119865A
- Authority
- CN
- China
- Prior art keywords
- hop
- dough
- flour
- stirring
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000008429 bread Nutrition 0.000 title claims abstract description 47
- 238000005516 engineering process Methods 0.000 title abstract description 7
- 235000008694 Humulus lupulus Nutrition 0.000 title description 5
- 235000013312 flour Nutrition 0.000 claims abstract description 83
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 47
- 241000209140 Triticum Species 0.000 claims abstract description 29
- 235000021307 Triticum Nutrition 0.000 claims abstract description 29
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 26
- 235000013601 eggs Nutrition 0.000 claims abstract description 22
- 150000003839 salts Chemical class 0.000 claims abstract description 22
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 21
- 235000014121 butter Nutrition 0.000 claims abstract description 21
- 235000012907 honey Nutrition 0.000 claims abstract description 21
- 235000020234 walnut Nutrition 0.000 claims abstract description 21
- 235000013618 yogurt Nutrition 0.000 claims abstract description 21
- 235000012149 noodles Nutrition 0.000 claims abstract description 12
- 238000003756 stirring Methods 0.000 claims description 52
- 239000000843 powder Substances 0.000 claims description 38
- 241000758789 Juglans Species 0.000 claims description 20
- 235000007164 Oryza sativa Nutrition 0.000 claims description 14
- 238000002360 preparation method Methods 0.000 claims description 14
- 235000009566 rice Nutrition 0.000 claims description 14
- 108010068370 Glutens Proteins 0.000 claims description 13
- 235000021312 gluten Nutrition 0.000 claims description 13
- 230000002040 relaxant effect Effects 0.000 claims description 13
- 239000000796 flavoring agent Substances 0.000 claims description 12
- 235000019634 flavors Nutrition 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 12
- 235000013575 mashed potatoes Nutrition 0.000 claims description 12
- 238000003892 spreading Methods 0.000 claims description 11
- 230000007480 spreading Effects 0.000 claims description 11
- 238000005520 cutting process Methods 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 7
- 235000000346 sugar Nutrition 0.000 claims description 7
- 235000021446 Apple puree Nutrition 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 6
- 230000009471 action Effects 0.000 claims description 6
- 235000011837 pasties Nutrition 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- 240000007594 Oryza sativa Species 0.000 claims 2
- 238000000034 method Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 4
- 210000002784 stomach Anatomy 0.000 abstract description 4
- 206010000060 Abdominal distension Diseases 0.000 abstract description 3
- 210000001015 abdomen Anatomy 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 201000006549 dyspepsia Diseases 0.000 abstract description 3
- 206010006458 Bronchitis chronic Diseases 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 206010006451 bronchitis Diseases 0.000 abstract description 2
- 208000007451 chronic bronchitis Diseases 0.000 abstract description 2
- 208000008128 pulmonary tuberculosis Diseases 0.000 abstract description 2
- 240000007049 Juglans regia Species 0.000 abstract 1
- 230000003110 anti-inflammatory effect Effects 0.000 abstract 1
- 239000002934 diuretic Substances 0.000 abstract 1
- 230000001882 diuretic effect Effects 0.000 abstract 1
- 230000002936 tranquilizing effect Effects 0.000 abstract 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 19
- 241000209094 Oryza Species 0.000 description 12
- 235000013305 food Nutrition 0.000 description 7
- 238000004898 kneading Methods 0.000 description 7
- 238000002156 mixing Methods 0.000 description 7
- 238000000855 fermentation Methods 0.000 description 6
- 230000004151 fermentation Effects 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000004904 shortening Methods 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 240000005979 Hordeum vulgare Species 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 2
- 240000003768 Solanum lycopersicum Species 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 241000219094 Vitaceae Species 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 235000021021 grapes Nutrition 0.000 description 2
- 235000009569 green tea Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000011268 mixed slurry Substances 0.000 description 2
- 210000005036 nerve Anatomy 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 206010061218 Inflammation Diseases 0.000 description 1
- 229920001046 Nanocellulose Polymers 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 125000000837 carbohydrate group Chemical group 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000010030 laminating Methods 0.000 description 1
- 239000011344 liquid material Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
Classifications
-
- 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
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a hop-containing bread formula, which comprises the following components: 34-37% of high flour, 14-17% of walnut kernels, 7-10% of Anjia butter, 4-7% of hop seeds, 4-6% of honey, 3-5% of yoghourt, 3-4% of eggs, 2-6% of French noodles, 1-3% of rye flour, 1-2% of wheat flour, 0.8-1.2% of salt, 0.7-1.1% of fresh yeast and the balance of water; the invention has the beneficial effects that: the hop-containing bread formula and the processing technology thereof provided by the invention utilize the fact that the hop has high medicinal value, and the prepared bread has the effects of invigorating stomach and helping digestion and is used for treating fullness and distention in chest and abdomen and dyspepsia; meanwhile, the product has diuretic, anti-inflammatory and tranquilizing effects; can also be used for treating pulmonary tuberculosis and chronic bronchitis.
Description
Technical Field
The invention relates to the technical field of bread formula preparation, in particular to a hop-containing bread formula and a processing technology thereof.
Background
Bread is a food prepared by using grain crops such as rye and wheat as basic raw materials, grinding into powder, adding water, salt, yeast and the like, kneading into dough, and then heating in the modes of baking, roasting, steaming, frying and the like.
In the prior art, bread is the most complete nutrient content in human food, because the nutrient which is usually lacked by bread is fat, and beef tallow or marqilin are often added when people eat the bread. Because its main component is carbohydrate, people like to eat with foods high in fat or protein.
However, the bread is easy to cause the phenomena of fullness and distention of chest and abdomen and dyspepsia after being eaten.
Disclosure of Invention
The invention aims to provide a hop-containing bread formula and a processing technology thereof, so as to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: the hop-containing bread formula comprises the following components: 34-37% of high flour, 14-17% of walnut kernels, 7-10% of Anjia butter, 4-7% of hop seeds, 4-6% of honey, 3-5% of yoghourt, 3-4% of eggs, 2-6% of French noodles, 1-3% of rye flour, 1-2% of wheat flour, 0.8-1.2% of salt, 0.7-1.1% of fresh yeast and the balance of water.
Preferably, the food comprises 34% of high flour, 14% of walnut kernels, 7% of anjia butter, 4% of hop seeds, 4% of honey, 3% of yogurt, 3% of eggs, 2% of French press flour, 1% of rye flour, 1% of wheat flavor powder, 0.8% of salt, 0.7% of fresh yeast and the balance of water.
Preferably, the food comprises 35% of high flour, 15% of walnut kernels, 8% of anjia butter, 5% of hop seeds, 5% of honey, 4% of yoghourt, 4% of eggs, 3% of French press flour, 2% of rye flour, 1.4% of wheat flavor powder, 0.9% of salt, 0.9% of fresh yeast and the balance of water.
Preferably, the food comprises 36% of high flour, 16% of walnut kernels, 9% of anjia butter, 6% of hop seeds, 5% of honey, 5% of yoghourt, 4% of eggs, 5% of French press noodles, 2% of rye flour, 1.8% of wheat flavor powder, 1% of salt, 1% of fresh yeast and the balance of water.
Preferably, the food comprises 37% of high flour, 17% of walnut kernels, 10% of anjia butter, 7% of hop seeds, 6% of honey, 5% of yoghourt, 4% of eggs, 6% of French press flour, 3% of rye flour, 2% of wheat flavor powder, 1.2% of salt, 1.1% of fresh yeast and the balance of water.
Preferably, the hop seeds comprise the following components: 28-32% of mashed potato, 10-13% of French flour, 8-12% of hop liquid, 3-5% of apple puree, 1-2% of rice, 0.5-1% of fine sugar and the balance of water;
the preparation method of the hop comprises the following steps:
fully stirring French powder and half amount of water by using a rubber scraper until starch is pasty;
putting the hop liquid into a container, adding the mashed potato and the mashed apple, and stirring;
adding the rest water, stirring, adding rice during stirring, and continuing stirring;
the sealing film was left at 28 ℃ and 80% humidity for 24 hours while stirring during storage for 5 hours, 10 hours, 17 hours, and 24 hours.
A process for preparing a hop containing bread formula as described above, the preparation method comprising the steps of:
putting high flour, rye flour, wheat flour, malt extract, salt, hop seeds, French noodles, honey, yogurt, egg, fresh yeast, Anjia butter and water into a stirrer for stirring;
putting walnut kernels into the stirred gluten, and continuously stirring;
loosening 10 minutes at the room temperature of 26 ℃, spreading hand powder, putting dough, performing three-fold for 2 times, and putting the dough into a box, thereby tensioning the dough with strong force, and enabling the dough to expand upwards in volume and increase the volume by the action;
proofing dough, and the conditions are as follows: fermenting at 20 deg.C and 80 deg.C for 15 hr, with a volume of 2.5 times and a pH of 5.40;
spreading hand powder, putting dough, forming gluten net structure on the dough, cutting into 200g without excessive force to discharge air and keep air;
relaxing the dough, with the conditions: relaxing at room temperature of 26 deg.C and humidity of 80 deg.C for 40 min;
making the loosened and cut dough into an oval shape, and fermenting for 3 hours at the temperature of 27 ℃ and the humidity of 80 ℃;
putting the oval dough into an oven, heating the oval dough at the upper temperature of 220 ℃ and the lower temperature of 200 ℃, steaming for 3 seconds once, and taking out the oval dough after baking for 12 minutes.
Compared with the prior art, the invention has the beneficial effects that: the hop-containing bread formula and the processing technology thereof provided by the invention utilize the fact that the hop has high medicinal value, and the prepared bread has the effects of invigorating stomach and helping digestion and is used for treating fullness and distention in chest and abdomen and dyspepsia; meanwhile, the product has the effects of promoting urination, resisting inflammation and soothing the nerves; can also be used for treating pulmonary tuberculosis and chronic bronchitis;
the prepared bread takes hops as wild yeast and has unique taste; green, low-sugar, low-oil, healthy, easy to digest and invigorate the stomach, and the hop yeast has compound health care function.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all 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 one
The invention provides a technical scheme that: the hop-containing bread formula comprises the following components: 34% of high flour, 14% of walnut kernels, 7% of Anjia butter, 4% of hop seeds, 4% of honey, 3% of yoghourt, 3% of eggs, 2% of French press flour, 1% of rye flour, 1% of wheat flavor powder, 0.8% of salt, 0.7% of fresh yeast and the balance of water.
Wherein the hop seeds comprise the following components: 28-32% of mashed potato, 10-13% of French flour, 8-12% of hop liquid, 3-5% of apple puree, 1-2% of rice, 0.5-1% of fine sugar and the balance of water;
the preparation method of hops comprises the following steps:
fully stirring French flour and half amount of water by using a rubber scraper until starch is pasty;
putting the hop liquid into a container, adding the mashed potato and the mashed apple, and stirring;
adding the rest water, stirring, adding rice during stirring, and continuing stirring;
the sealing film was left at 28 ℃ and 80% humidity for 24 hours while stirring during storage for 5 hours, 10 hours, 17 hours, and 24 hours.
A process for preparing a hop containing bread formula as described above, the preparation method comprising the steps of:
putting high flour, rye flour, wheat flour, malt extract, salt, hop seeds, French noodles, honey, yogurt, egg, fresh yeast, Anjia butter and water into a stirrer for stirring;
putting walnut kernels into the stirred gluten, and continuously stirring;
loosening 10 minutes at the room temperature of 26 ℃, spreading hand powder, putting dough, performing three-fold for 2 times, and putting the dough into a box, thereby tensioning the dough with strong force, and enabling the dough to expand upwards in volume and increase the volume by the action;
proofing dough, and the conditions are as follows: fermenting at 20 deg.C and 80 deg.C for 15 hr, with a volume 2.5 times and a pH of 5.40;
spreading hand powder, putting dough, forming gluten net structure on the dough, cutting into 200g without excessive force to discharge air and keep air;
relaxing the dough, with the conditions: relaxing at room temperature of 26 deg.C and humidity of 80 deg.C for 40 min;
making the relaxed split dough into an oval shape, and fermenting for 3 hours at the temperature of 27 ℃ and the humidity of 80 ℃;
putting the oval dough into an oven, heating the oval dough at the upper temperature of 220 ℃ and the lower temperature of 200 ℃ for 3 seconds once by using steam, baking the oval dough for 12 minutes, and taking the oval dough out.
Example two
The invention provides a technical scheme that: the hop-containing bread formula comprises the following components: 35% of high flour, 15% of walnut kernels, 8% of Anjia butter, 5% of hop seeds, 5% of honey, 4% of yoghourt, 4% of eggs, 3% of French press flour, 2% of rye flour, 1.4% of wheat flavor powder, 0.9% of salt, 0.9% of fresh yeast and the balance of water.
Wherein the hop seeds comprise the following components: 28-32% of mashed potato, 10-13% of French flour, 8-12% of hop liquid, 3-5% of apple puree, 1-2% of rice, 0.5-1% of fine sugar and the balance of water;
the preparation method of hops comprises the following steps:
fully stirring French flour and half amount of water by using a rubber scraper until starch is pasty;
putting the hop liquid into a container, adding mashed potato and mashed apple, and stirring;
adding the rest water, stirring, adding rice during stirring, and continuing stirring;
the sealing film was left at 28 ℃ and 80% humidity for 24 hours while stirring during storage for 5 hours, 10 hours, 17 hours, and 24 hours.
A process for preparing a hop containing bread formula as described above, the preparation method comprising the steps of:
putting high flour, rye flour, wheat flour, malt extract, salt, hop seeds, French noodles, honey, yogurt, egg, fresh yeast, Anjia butter and water into a stirrer for stirring;
putting walnut kernels into the stirred gluten, and continuously stirring;
loosening 10 minutes at the room temperature of 26 ℃, spreading hand powder, putting dough, performing three-fold for 2 times, and putting the dough into a box, thereby tensioning the dough with strong force, and enabling the dough to expand upwards in volume and increase the volume by the action;
proofing dough, and the conditions are as follows: fermenting at 20 deg.C and 80 deg.C for 15 hr, with a volume of 2.5 times and a pH of 5.40;
spreading hand powder, putting dough, actually forming a gluten net-shaped tissue by the dough, and dividing into 200g without exhausting gas of the dough and keeping air by excessive force;
relaxing the dough, with the conditions: relaxing at room temperature of 26 deg.C and humidity of 80 deg.C for 40 min;
making the relaxed split dough into an oval shape, and fermenting for 3 hours at the temperature of 27 ℃ and the humidity of 80 ℃;
putting the oval dough into an oven, heating the oval dough at the upper temperature of 220 ℃ and the lower temperature of 200 ℃ for 3 seconds once by using steam, baking the oval dough for 12 minutes, and taking the oval dough out.
EXAMPLE III
The invention provides a technical scheme that: the hop-containing bread formula comprises the following components: 35% of high flour, 15% of walnut kernels, 8% of Anjia butter, 5% of hop seeds, 5% of honey, 4% of yoghourt, 4% of eggs, 3% of French press flour, 2% of rye flour, 1.4% of wheat flavor powder, 0.9% of salt, 0.9% of fresh yeast and the balance of water.
Wherein the hop seeds comprise the following components: 28-32% of mashed potato, 10-13% of French flour, 8-12% of hop liquid, 3-5% of apple puree, 1-2% of rice, 0.5-1% of fine sugar and the balance of water;
the preparation method of the hop comprises the following steps:
fully stirring French powder and half amount of water by using a rubber scraper until starch is pasty;
putting the hop liquid into a container, adding the mashed potato and the mashed apple, and stirring;
adding the rest water, stirring, adding rice during stirring, and continuing stirring;
the sealing film was left at 28 ℃ and 80% humidity for 24 hours while stirring during storage for 5 hours, 10 hours, 17 hours, and 24 hours.
A process for preparing a hop containing bread formula as described above, the preparation method comprising the steps of:
putting high flour, rye flour, wheat flour, malt extract, salt, hop seeds, French noodles, honey, yogurt, egg, fresh yeast, Anjia butter and water into a stirrer for stirring;
putting walnut kernels into the stirred gluten, and continuously stirring;
loosening 10 minutes at the room temperature of 26 ℃, spreading hand powder, putting dough, performing three-fold for 2 times, and putting the dough into a box, thereby tensioning the dough with strong force, and enabling the dough to expand upwards in volume and increase the volume by the action;
proofing dough, and the conditions are as follows: fermenting at 20 deg.C and 80 deg.C for 15 hr, with a volume 2.5 times and a pH of 5.40;
spreading hand powder, putting dough, forming gluten net structure on the dough, cutting into 200g without excessive force to discharge air and keep air;
relaxing the dough, with the conditions: relaxing at room temperature of 26 deg.C and humidity of 80 deg.C for 40 min;
making the relaxed split dough into an oval shape, and fermenting for 3 hours at the temperature of 27 ℃ and the humidity of 80 ℃;
putting the oval dough into an oven, heating the oval dough at the upper temperature of 220 ℃ and the lower temperature of 200 ℃ for 3 seconds once by using steam, baking the oval dough for 12 minutes, and taking the oval dough out.
Example four
The invention provides a technical scheme that: the hop-containing bread formula comprises the following components: 35% of high flour, 15% of walnut kernels, 8% of Anjia butter, 5% of hop seeds, 5% of honey, 4% of yoghourt, 4% of eggs, 3% of French press and old noodles, 2% of rye flour, 1.4% of wheat flavor powder, 0.9% of salt, 0.9% of fresh yeast and the balance of water.
Wherein the hop seeds comprise the following components: 28-32% of mashed potato, 10-13% of French flour, 8-12% of hop liquid, 3-5% of apple puree, 1-2% of rice, 0.5-1% of fine sugar and the balance of water;
the preparation method of the hop comprises the following steps:
fully stirring French powder and half amount of water by using a rubber scraper until starch is pasty;
putting the hop liquid into a container, adding mashed potato and mashed apple, and stirring;
adding the rest water, stirring, adding rice during stirring, and continuing stirring;
the sealing film was left at 28 ℃ and 80% humidity for 24 hours while stirring during storage for 5 hours, 10 hours, 17 hours, and 24 hours.
A process for preparing a hop containing bread formula as described above, the preparation method comprising the steps of:
putting high flour, rye flour, wheat flour, malt extract, salt, hop seeds, French noodles, honey, yogurt, egg, fresh yeast, Anjia butter and water into a stirrer for stirring;
putting walnut kernels into the stirred gluten, and continuously stirring;
loosening for 10 minutes at the room temperature of 26 ℃, sprinkling hand powder, putting dough, performing three-fold for 2 times, and putting the dough into a box, thereby tensioning the dough with strong force, and enabling the volume of the dough to expand upwards and increase the volume by the action;
proofing dough, and the conditions are as follows: fermenting at 20 deg.C and 80 deg.C for 15 hr, with a volume of 2.5 times and a pH of 5.40;
spreading hand powder, putting dough, forming gluten net structure on the dough, cutting into 200g without excessive force to discharge air and keep air;
relaxing the dough, with the conditions: relaxing at room temperature of 26 deg.C and humidity of 80 deg.C for 40 min;
making the loosened and cut dough into an oval shape, and fermenting for 3 hours at the temperature of 27 ℃ and the humidity of 80 ℃;
putting the oval dough into an oven, heating the oval dough at the upper temperature of 220 ℃ and the lower temperature of 200 ℃, steaming for 3 seconds once, and taking out the oval dough after baking for 12 minutes.
Comparative example 1
Putting high gluten flour, nano cellulose, powdered sugar, eggs and yeast into a dough mixer, and stirring and mixing uniformly; adding water until the materials are fully reinforced to form a yeast dough with proper hardness, moderate extensibility, good elasticity and smooth surface, and laminating, standing and relaxing for 10min at 25 ℃; taking out the dough, cutting the dough into small dough, rubbing the dough into a spherical shape with a smooth surface, placing the spherical dough into a uncovered toast box, and fermenting the dough in a fermenting box at the temperature of 38 ℃ and the humidity of 85% for 60min until the smooth volume of the surface of the dough is expanded to 2-4 times of the original volume; putting the proofed dough and the toast box into an electric oven, baking at 190 deg.C and 220 deg.C for about 18min, adjusting the temperature to 240 deg.C, maintaining for 3min, and taking out the bread with golden color; after the product is taken out of the furnace, a layer of soybean oil is brushed on the surface of the product to prevent the product from dehydration and drying shrinkage.
Comparative example No. two
(1) Preparing the original bread: selecting wheat flour and wheat germ powder, mixing, adding clear water and baking powder, placing the mixture into a dough kneading machine, kneading the dough into dough, adding shortening, continuing kneading for 5min, taking out the dough, placing the dough in a temperature environment of 30 ℃ for fermentation for 2h, cutting the dough into small pieces, placing the small pieces in an oven, and baking the small pieces to obtain raw bread for later use, wherein the mixed mass ratio of the wheat flour, the wheat germ powder, the clear water, the baking powder and the shortening is as follows: 60: 10: 35: 1: 3;
(2) preparing the original bread flour: grinding the raw bread into powder in a grinder, and sieving the powder with a 100-mesh sieve to obtain raw bread powder for later use;
(3) liquid material preparation: selecting tomatoes, grapes and green tea leaves, mixing, adding clear water, grinding into slurry, adding skimmed milk, white granulated sugar and lactic acid bacteria, placing in a constant-temperature fermentation tank, fermenting for 30min at the temperature of 40 ℃, squeezing and filtering the fermented slurry to obtain filtrate for later use, wherein the mass ratio of the tomatoes, the grapes, the green tea leaves, the clear water, the skimmed milk, the white granulated sugar and the lactic acid bacteria is as follows: 6: 1: 3: 4: 3: 1: 0.02;
(4) treating raw materials: adding wheat flour, corn flour, glutinous rice flour and highland barley flour into the raw bread flour, mixing, adding clear water, stirring into a viscous state, adding fermentation powder, mixing and stirring uniformly, and fermenting at a constant temperature of 45 ℃ for 60min to obtain mixed slurry for later use, wherein the mixed mass ratio of the raw bread flour, the wheat flour, the corn flour, the glutinous rice flour, the highland barley flour, the clear water and the fermentation powder is as follows: 20: 4: 1: 4: 60: 1;
(5) mixing raw materials: mixing and stirring the mixed slurry, the wheat flour, the rye flour and the filtrate obtained in the step (3) in a dough kneading machine according to the mass ratio of 8: 12: 8: 5 to prepare dough for later use;
(6) dough fermentation: placing the dough kneaded in the step (5) in a low-temperature environment of 10 ℃ for fermentation for 3h, taking out the dough, adding shortening accounting for 1% of the mass of the dough, placing the dough in a dough kneading machine for continuously kneading for 10min, and then continuously fermenting the dough in a temperature environment of 30 ℃ to obtain fermented dough for later use;
(7) baking the bread: preheating an oven at 190 deg.C for 3min, taking out the fermented dough, cutting, baking the cut dough in the preheated oven for 15min, and taking out to obtain antioxidant compound grain fermented bread.
By performing ingredient tests on four groups of examples and two groups of comparative examples, and selecting a group of hop-containing bread formulas for comparison from the market, the test results are as follows:
from the experimental data in the table, the fourth group of bread formula containing hops in the scheme has the best effects of invigorating stomach, promoting digestion, invigorating spleen and soothing the nerves, so that the bread formula has better popularization value.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various 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. A hop-containing bread recipe characterized in that; the formula of the hop-containing bread formula comprises the following components: 34 to 37 percent of high flour, 14 to 17 percent of walnut kernel, 7 to 10 percent of Anjia butter, 4 to 7 percent of hop seeds, 4 to 6 percent of honey, 3 to 5 percent of yoghurt, 3 to 4 percent of eggs, 2 to 6 percent of French noodles, 1 to 3 percent of rye flour, 1 to 2 percent of wheat flour, 0.8 to 1.2 percent of salt, 0.7 to 1.1 percent of fresh yeast and the balance of water.
2. The hop containing bread recipe according to claim 1, characterized in that: comprises 34% of high flour, 14% of walnut kernels, 7% of Anjia butter, 4% of hop seeds, 4% of honey, 3% of yoghourt, 3% of eggs, 2% of French press and old noodles, 1% of rye flour, 1% of wheat flavor powder, 0.8% of salt, 0.7% of fresh yeast and the balance of water.
3. The hop containing bread recipe according to claim 1, characterized in that: comprises 35% of high flour, 15% of walnut kernel, 8% of Anjia butter, 5% of hop seeds, 5% of honey, 4% of yoghourt, 4% of eggs, 3% of French press flour, 2% of rye flour, 1.4% of wheat flavor powder, 0.9% of salt, 0.9% of fresh yeast and the balance of water.
4. The hop containing bread recipe according to claim 1, characterized in that: comprises 36% of high flour, 16% of walnut kernels, 9% of Anjia butter, 6% of hop seeds, 5% of honey, 5% of yoghourt, 4% of eggs, 5% of French press flour, 2% of rye flour, 1.8% of wheat flavor powder, 1% of salt, 1% of fresh yeast and the balance of water.
5. The hop containing bread recipe according to claim 1, characterized in that: comprises 37% of high flour, 17% of walnut kernels, 10% of Anjia butter, 7% of hop seeds, 6% of honey, 5% of yoghourt, 4% of eggs, 6% of French press, 3% of rye flour, 2% of wheat flavor powder, 1.2% of salt, 1.1% of fresh yeast and the balance of water.
6. The hop containing bread recipe according to claim 1, characterized in that: the hop seeds comprise the following components: 28-32% of mashed potato, 10-13% of French flour, 8-12% of hop liquid, 3-5% of apple puree, 1-2% of rice, 0.5-1% of fine sugar and the balance of water;
the preparation method of the hop comprises the following steps:
fully stirring French powder and half amount of water by using a rubber scraper until starch is pasty;
putting the hop liquid into a container, adding the mashed potato and the mashed apple, and stirring;
adding the rest water, stirring, adding rice during stirring, and continuing stirring;
the sealing film was left at 28 ℃ and 80% humidity for 24 hours while stirring during storage for 5 hours, 10 hours, 17 hours, and 24 hours.
7. A process of making a hop containing bread recipe according to any of claims 1-6, characterized in that: the preparation method comprises the following steps:
putting high flour, rye flour, wheat flour, malt extract, salt, hop seeds, French noodles, honey, yogurt, egg, fresh yeast, Anjia butter and water into a stirrer for stirring;
putting walnut kernels into the stirred gluten, and continuously stirring;
loosening 10 minutes at the room temperature of 26 ℃, spreading hand powder, putting dough, performing three-fold for 2 times, and putting the dough into a box, thereby tensioning the dough with strong force, and enabling the dough to expand upwards in volume and increase the volume by the action;
proofing dough under the following conditions: fermenting at 20 deg.C and 80 deg.C for 15 hr, with a volume 2.5 times and a pH of 5.40;
spreading hand powder, putting dough, forming gluten net structure on the dough, cutting into 200g without excessive force to discharge air and keep air;
relaxing the dough, with the conditions: relaxing at room temperature of 26 deg.C and humidity of 80 deg.C for 40 min;
making the loosened and cut dough into an oval shape, and fermenting for 3 hours at the temperature of 27 ℃ and the humidity of 80 ℃;
putting the oval dough into an oven, heating the oval dough at the upper temperature of 220 ℃ and the lower temperature of 200 ℃ for 3 seconds once by using steam, baking the oval dough for 12 minutes, and taking the oval dough out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210788352.2A CN115119865A (en) | 2022-07-06 | 2022-07-06 | Bread formula containing hops and processing technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210788352.2A CN115119865A (en) | 2022-07-06 | 2022-07-06 | Bread formula containing hops and processing technology thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115119865A true CN115119865A (en) | 2022-09-30 |
Family
ID=83382577
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210788352.2A Pending CN115119865A (en) | 2022-07-06 | 2022-07-06 | Bread formula containing hops and processing technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115119865A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EA200800334A1 (en) * | 2007-12-19 | 2009-06-30 | Республиканское Унитарное Производственное Предприятие Хлебопекарной Промышленности "Гомельхлебпром" | METHOD FOR PREPARING A CHEMICAL FILLER FOR BAD BREAD, BREAD FILLER AND METHOD FOR BLEACH-FREE BREAD |
| CN105918386A (en) * | 2016-07-08 | 2016-09-07 | 赵飞翔 | Bread and preparing method thereof |
| RU2631328C1 (en) * | 2016-08-12 | 2017-09-21 | Дмитрий Петрович Беспалов | Method of wheat-rye bread production |
| CN107432300A (en) * | 2016-05-27 | 2017-12-05 | 魏玛丽 | A kind of bread containing hops and the method for preparing the bread |
| CN110367308A (en) * | 2019-07-19 | 2019-10-25 | 山东福牌阿胶股份有限公司 | A kind of donkey-hide gelatin Toast and its preparation process |
-
2022
- 2022-07-06 CN CN202210788352.2A patent/CN115119865A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EA200800334A1 (en) * | 2007-12-19 | 2009-06-30 | Республиканское Унитарное Производственное Предприятие Хлебопекарной Промышленности "Гомельхлебпром" | METHOD FOR PREPARING A CHEMICAL FILLER FOR BAD BREAD, BREAD FILLER AND METHOD FOR BLEACH-FREE BREAD |
| CN107432300A (en) * | 2016-05-27 | 2017-12-05 | 魏玛丽 | A kind of bread containing hops and the method for preparing the bread |
| CN105918386A (en) * | 2016-07-08 | 2016-09-07 | 赵飞翔 | Bread and preparing method thereof |
| RU2631328C1 (en) * | 2016-08-12 | 2017-09-21 | Дмитрий Петрович Беспалов | Method of wheat-rye bread production |
| CN110367308A (en) * | 2019-07-19 | 2019-10-25 | 山东福牌阿胶股份有限公司 | A kind of donkey-hide gelatin Toast and its preparation process |
Non-Patent Citations (1)
| Title |
|---|
| 子石: "软欧面包轻松做", vol. 1, 江苏凤凰科学技术出版社, pages: 11 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101926741B1 (en) | Natural fermented bread using rice | |
| KR102249162B1 (en) | Manufacturing method of carrot bread | |
| KR20190021554A (en) | Method for manufacturing pine needles and pine bread made using the same | |
| KR101823829B1 (en) | Rye enzyme bread manufacturing Method useful protection Diabetes Mellitus | |
| KR102328001B1 (en) | Method for manufacturing dough for breads using cabbage and breads manufactured by the same | |
| KR102259141B1 (en) | Bread and production method thereof | |
| KR101700506B1 (en) | Healthy bread manufacturing method using domestic wheat and oats | |
| CN106982886A (en) | A kind of mulberry leaf powder bread and preparation method thereof | |
| RU2463809C2 (en) | "talkan" functional food product of sprouted grains and product manufacture method | |
| KR101848308B1 (en) | Ginseng Fermenting Seed, Ginseng Fermented Syrup Prepared from the Seed and Food and Beverage Comprising the Syrup, and Preparation Method for Them | |
| KR101785532B1 (en) | Preparing Methods of Gondeure-namul Barley Bread Using Nuruk an Beer | |
| KR20170035573A (en) | Glutinous barley bread comprising black garlic and the processing method of the same | |
| KR102249168B1 (en) | Manufacturing method of pastry containing mugwort | |
| CN115119865A (en) | Bread formula containing hops and processing technology thereof | |
| KR102115214B1 (en) | Method for manufacturing breads or cookies including enzyme produced by germination of wheat, and breads or cookies by the method | |
| KR101260205B1 (en) | Steamed bread comprising sprouting grains and manufacturing method thereof | |
| CN111066849A (en) | Highland barley pastry and preparation method thereof | |
| KR20050073065A (en) | The method of producing donuts or bread containing sprouting brown rice and the same produced thereby | |
| KR102562057B1 (en) | Cream for confectionery baking and manufacturing method of cream fermented bread containing the same | |
| KR102562055B1 (en) | Manufacturing method of fermented bread using natural fermented species | |
| RU2122794C1 (en) | Method of producing baked goods and pastry (versions) | |
| Atwater | Bread and bread making | |
| KR102535678B1 (en) | Cereal bread and manufacturing for therof | |
| KR102330370B1 (en) | A Preparation Method of Rice-cookie Using Spawn of a Pollack | |
| US20220192205A1 (en) | Functional well-being pizza dough and pizza |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20220930 |