CN1270613C - Bread for reducing weight - Google Patents
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- CN1270613C CN1270613C CN 200410087517 CN200410087517A CN1270613C CN 1270613 C CN1270613 C CN 1270613C CN 200410087517 CN200410087517 CN 200410087517 CN 200410087517 A CN200410087517 A CN 200410087517A CN 1270613 C CN1270613 C CN 1270613C
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Abstract
The present invention discloses bread for reducing weight, which made of raw materials of high strength flour, elephant-foot yam fine flour, dried yeast, salt, water, etc. by processes of mixing, fermenting, neutralizing, shaping, baking, etc. The bread for reducing weight adopts the elephant-foot yam fine flour as principal raw materials, and the elephant-foot yam fine flour has the advantages of high fibers and high expansive force. Thus, people can have a satiety feeling on the stomach, and a lot of foods do not need taking. The present invention is helpful for protein and mineral absorption for a human body and can eliminate fat and cholesterol on cardiovascular walls. Soya bean, champignon, kelp and haw powder has a lot of nutrition and have delipidation. The bread for reducing weight adopts weight reduction food with full nature, low heat and high nutrition as the raw materials, is modulated by a modern scientific calculation method, has a dietotherapy function and has the advantages of nutrient balance regulation, excess fat elimination and decomposing conversion. Weight reduction is realized by heat absorption negative balance.
Description
(1) technical field
The invention belongs to the food processing manufacture technology field, be specifically related to a kind of preparation method of bread.
(2) background technology
Along with the quickening of modern people's rhythm of life, fast food has increasing consumer.In diversified fast food, cooked wheaten food is the kind that masses are easy to accept always.It is not only easy for carrying and eating to cure based food as the bread of cooked wheaten food, hamburger, sandwich, hot dog etc., and is easy to digest and assimilate, and also can produce the heat that is higher than steamed bun and rice.
Bread, hamburger, sandwich, hot dog etc. cure the Flour product part of based food material, make similar, substantially form by Strong flour, Self-raising flour or wholewheat flour, white sugar, cream, milk powder, yeast, egg, salt, emulsifying agent, water, spices etc., send out → cut apart, scoop up a group → middle treacle through the basic treacle of stirrings → fermentation (divide one time fermentation or secondary fermentation) → dough to send out → be shaped → treacle is sent out → is toasted and is made into finished product at last.
Existing bread product is because the restriction that its materials are made, easy for carrying and eating except having, be easy to store, absorb easily, the advantage such as digestion is fast, also exist high heat, higher fatty acid, high cholesterol, shortcomings such as low-protein, low fiber, lower mineral, low vitamin.
The abundant material progress of modern society makes most people no longer worn to a shadow, but the body weight increase allows people face the danger that the chronic disease rate increases again.Fast food has also brought negative interaction---obesity when bringing convenience to people.The food that simple obesity is a food heat height, fat is high, cholesterol is high forms energy surplus and is converted into fat.According to the ministry of Health of China report, China's obese people has 6,000 ten thousand people.The subalimentation of obese people, unbalancedly caused multiple disease, science diet has become the needs that everybody keeps good health.
(3) summary of the invention
The purpose of this invention is to provide a kind of weight reducing fat-reducing bread, it can reduce heat and take under the prerequisite that guarantees the human body nutritional need, realizes safe fat-reducing.
The adult is because of factor Minimum requirements every day 1000～1500 kilocalorie heats such as body weight heights.The heat demand of the per day for adults of 50 kg body weight is 1500～2000 kilocalories, 60 kilograms of demand 1800～2400 kilocalories, 70 kilograms of demand 2100～2800 kilocalories, 80 kilograms of demand 2400～3200 kilocalorie heats.7000 kilocalorie heats are convertible into 1 kilogram of fat, eat 250 kilocalorie heats more every day and continue 1 month, increase fat 1 kilogram, otherwise then can subtract 1 kilogram.Common bread adopts raw material fairly simple, and the nutrition deficiency is reaching under the normal heat demand of human body, nutriment deficiencies such as vitamin, mineral matter, cellulose, protein, and long-term eating can be caused physical impairment.It is raw material that weight reducing fat-reducing bread adopts the fat-reducing food of All Pure Nature, low-heat, high nutrition, modulate through modern science computational methods have dietary function, regulate nutrient balance, eliminate superabundant fats, decomposition and inversion, by the heat absorption negative balance, realize fat-reducing.
The technical solution used in the present invention is:
1, the raw materials used parts by weight of weight reducing fat-reducing bread are: Strong flour (or wholewheat flour) 150～200, konjaku powder 15～20, dry ferment 3～4, salt 3～4, water 150～200;
Its preparation method is as follows:
A, complete set amount dry ferment transferred with 6～8 parts of warm water open activation, get 75～100 parts of water and complete set amount konjaku powder is stirred became pasty state in 2 hours;
B, adopt half sponge process, get be mixed stirring at low speed 2 minutes of yeast juice that 120～160 portions of Strong flours (or wholewheat flour) and 50～70 parts of water and complete set amount activated, middling speed stirred 2 minutes, stirred the dough temperature and maintained 24～25 ℃.Relative humidity 75～80%, 28 ℃ of fermentations of temperature 3～4 hours;
C, surplus stock and konjaku powder stuck with paste mix with fermented dough, stirring at low speed 2 minutes, middling speed stirred 3 minutes, continuity fermentation 20 minutes, 28 ℃ of temperature, humidity 75～80%, cut apart, middle treacle sends out 20 minutes, 28 ℃ of temperature, humidity 75～80%, shaping, 38 ℃ of temperature, the fermenting cellar of relative humidity 80% fermented 40 minutes at last;
D, on the base face that fermented, spray water, put into the baking box baking, 180～220 ℃ of furnace temperature, 20～35 minutes time; Come out of the stove.
Characteristics: flexible, anti-ly chew, mouthfeel is good, heat is low, fibroid is big, has antiobesity action.Some vegetables low in calories and skim milks of edible when edible.
2, in the raw material of scheme 1, add dried thin mushroom 7～12 again; Get 19～22 parts of water logging bubble dried thin mushrooms, hinge is broken into the juice end; In the c step dried thin mushroom juice end is mixed with fermented dough with other raw materials, other processes are the same.
Characteristics: flexible, anti-ly chew, mouthfeel is good, heat is low, fibroid is big, has the mushroom taste.Antiobesity action is arranged.Some vegetables low in calories and skim milks of edible when edible.
3, in the raw material of scheme 2, add soybean 15～20, oat bran 3～4, pea wheat bran 3～4 again; The water that adds 75～100 deals after soybean bubble sent out grinds juice, filtered, boils pot 10～15 minutes with soy bean milk making machine, gets soya-bean milk 15～20 deals two kinds of wheat brans are soaked, and surplus water is soaked dried thin mushroom, and hinge is broken into the juice end, closes even stirring with konjaku powder; Use soya-bean milk and Strong flour to reach the yeast juice that has activated in the b step and mix, other processes are the same.
Characteristics: flexible, anti-ly chew, mouthfeel is good, heat is low, fibroid is big, and the fragrant taste that mixes of mushroom and wheat is arranged.Nutritious, have antiobesity action.Some vegetables low in calories and skim milks of edible when edible.
4, in the raw material of scheme 3, add dried sea-tangle 3～4 again, hawthorn powder 3～4, honey (or maltose) 4～8 cuts with scissors dried thin mushroom and to be broken into juice with dried sea-tangle, mix with konjaku powder and stirred 2 hours, becomes pasty state; Use soya-bean milk and Strong flour to reach the yeast juice, honey, the hawthorn powder that have activated in the b step and mix, other processes are the same.
Characteristics: flexible, anti-ly chew, mouthfeel is good, heat is low, fibroid is big, and the fragrant taste that mixes of mushroom and wheat is arranged.Nutritious, have antiobesity action.Some vegetables low in calories and skim milks of edible when edible.
5, in the raw material of scheme 4, add establish grease butter 5～8 again, skimmed milk power 4～6, emulsifying agent 0.3～0.6, VB1 0.003～0.006, and VB2 0.003～0.006, calcium gluconae 4～7; Add establish grease butter through stirring at low speed 2 minutes, middling speed after stirring 3 minutes in the c step, stirring at low speed is 1 minute again, and middling speed stirred 3 minutes, high-speed stirred 2 minutes.Other processes are the same.
Characteristics: mouthfeel is good, anti-chews, and has strong cream fragrance.Nutritious, heat is low, has the quick weight-lossing effect.
It is primary raw material that weight reducing fat-reducing bread adopts konjaku powder, it has high fiber, high expansive force, can make stomach have feeling of repletion, but need not eat too many food, help the absorption of human body, can eliminate fat and cholesterol on the painstaking effort tube wall protein, mineral matter; Soybean, mushroom, sea-tangle, hawthorn powder be all nutritious, have delipidation.Every day edible 600 gram weight reducing fat-reducing bread, heat reaches 1300 kilocalories, nutrition reaches the whole day standard, can eat 1000 kilocalorie heats every day less, can lose weight in a week 1 kilogram, reached safe fat-reducing speed.It is unusual that too fast fat-reducing can cause cardio-pulmonary function, each internal organs health of infringement whole body.
(4) specific embodiment
(1) raw material proportioning: Strong flour (or wholewheat flour) 1000 grams, konjaku powder 110 grams, dry ferment 18 grams, salt 20 grams, water 1000 grams
Preparation method:
A, get 40 gram warm water and dry ferment is transferred opened activation, get 500 gram water and will measure konjaku powder totally and stir and became pasty state in 2 hours;
B, employing half sponge process, get be mixed stirring at low speed 2 minutes of yeast juice that 800 gram Strong flours (or wholewheat flour) and 350 gram water and total amount activated, middling speed stirred 2 minutes, stirred the dough temperature and maintained 24～25 ℃, relative temperature 75～80%, 28 ℃ of fermentations of humidity 4 hours;
C, surplus stock and konjaku powder stuck with paste mix with fermented dough, stirring at low speed 2 minutes, middling speed stirred 3 minutes, continuity fermentation 20 minutes, 28 ℃ of temperature, humidity 75～80%, cut apart, middle treacle sends out 20 minutes, 28 ℃ of temperature, humidity 75～80%, shaping, 38 ℃ of temperature, the fermenting cellar of relative humidity 80% fermented 40 minutes at last;
D, on the base face that fermented, spray water, put into the baking box baking, 200 ℃ of furnace temperature, 30 minutes time; Come out of the stove.
(2) raw material proportioning: Strong flour (or wholewheat flour) 1000 grams, konjaku powder 110 grams, dried thin mushroom 50 grams, dry ferment 18 grams, salt 20 grams, water 1000 grams;
Preparation method:
A, get 40 gram water and dry ferment is transferred opened activation, get 500 gram water and complete set amount konjaku powder is stirred became pasty state in 2 hours, get 100 gram water loggings bubble complete set amount dried thin mushrooms, hinge is broken into the juice end;
B, adopt half sponge process, be mixed stirring at low speed 2 minutes of the yeast juice that has activated with 800 gram Strong flours or wholewheat flour and 350 gram water and complete set amount, middling speed stirring 2 minutes, stirring dough temperature maintains 24～25 ℃.Relative humidity 75～80%, 28 ℃ of fermentations of temperature 4 hours;
C, surplus stock and konjaku powder stuck with paste mix with fermented dough, stirring at low speed 2 minutes, middling speed stirred 3 minutes, continuity fermentation 20 minutes, 28 ℃ of temperature, humidity 75～80%, cut apart, middle treacle sends out 20 minutes, 28 ℃ of temperature, humidity 75～80%, shaping, 38 ℃ of temperature, the fermenting cellar of relative humidity 80% fermented 40 minutes at last;
D, on the base face that fermented, spray water, put into the baking box baking, 200 ℃ of furnace temperature, 30 minutes time; Come out of the stove.
(3) raw material proportioning: Strong flour (or wholewheat flour) 1000 grams, konjaku powder 110 grams, dried thin mushroom 50 grams, soybean 100 grams, oat bran 25 grams, pea wheat bran 25 grams, dry ferment 18 grams, salt 20 grams, water 1000 grams;
Preparation method:
A, get 40 gram warm water dry ferment is opened activation with accent, add 500 gram water after soybean bubble sent out and grind juice, filtration with soy bean milk making machine, boiled pot 10～15 minutes, getting soya-bean milk 100 grams soaks two kinds of wheat brans, surplus water is soaked dried thin mushroom, hinge is broken into the juice end, mixes with konjaku powder and stirs to become in 2 hours pasty state;
B, adopt half sponge process, be mixed stirring at low speed 2 minutes of the yeast juice that has activated with 800 gram Strong flours (or wholewheat flour) and 350 gram soya-bean milk and complete set amount, middling speed stirred 2 minutes, and stirring dough temperature maintains 24～25 ℃.Relative humidity 75～80%, 28 ℃ of fermentations of temperature 4 hours;
C, surplus stock and konjaku powder stuck with paste mix with fermented dough, stirring at low speed 2 minutes, middling speed stirred 3 minutes, continuity fermentation 20 minutes, 28 ℃ of temperature, humidity 75～80%, cut apart, middle treacle sends out 20 minutes, 28 ℃ of temperature, humidity 75～80%, shaping, 38 ℃ of temperature, the fermenting cellar of relative humidity 80% fermented 40 minutes at last;
D, on the base face that fermented, spray water, put into the baking box baking, 200 ℃ of furnace temperature, 30 minutes time; Come out of the stove.
(4) raw material proportioning: Strong flour (or wholewheat flour) 1000 grams, konjaku powder 110 grams, dried thin mushroom 50 grams, soybean 100 grams, oat bran 25 grams, pea wheat bran 25 grams, dried sea-tangle 20 grams, hawthorn powder 20 grams, honey (or maltose) 35 grams, dry ferment 18 grams, salt 20 grams, water 1000 grams;
It makes method:
A, get 40 gram water and dry ferment is transferred opened activation, add 500 gram water after soybean complete set amount bubble sent out and grind juice, filtration with soy bean milk making machine, boiled pot 10～15 minutes, getting soya-bean milk 100 grams soaks two kinds of wheat brans, surplus water is soaked dried thin mushroom, dried sea-tangle, hinge is broken into the juice end, mixes with konjaku powder and stirs to become in 2 hours pasty state;
B, employing half sponge process, get be mixed stirring at low speed 2 minutes of yeast juice that 800 gram Strong flours (or wholewheat flour) and 350 gram soya-bean milk and complete set amounts have activated and honey (or maltose), hawthorn powder, middling speed stirred 2 minutes, stirred the dough temperature and maintained 24～25 ℃.Fermented 4 hours for 28 ℃ in relative humidity 75～80%, temperature:
C, surplus stock and konjaku powder stuck with paste mix with fermented dough, stirring at low speed 2 minutes, middling speed stirred 3 minutes, continuity fermentation 20 minutes, 28 ℃ of temperature, humidity 75～80%, cut apart, middle treacle sends out 20 minutes, 28 ℃ of temperature, humidity 75～80%, shaping, 38 ℃ of temperature, the fermenting cellar of relative humidity 80% fermented 40 minutes at last;
D, on the base face that fermented, spray water, put into the baking box baking, 200 ℃ of furnace temperature, 30 minutes time; Come out of the stove.
(5) raw material proportioning: Strong flour (or wholewheat flour) 1000 grams, konjaku powder 110 grams, soybean 100 grams, dried thin mushroom 50 grams, hawthorn powder 20 grams, dried sea-tangle 20 grams, oat bran 25 grams, pea wheat bran 25 grams, establish grease butter 40 grams, honey 35 grams, skimmed milk power 25 grams, emulsifying agent 3 grams, dry ferment 18 grams, 4 milligrams of vitamin B1s, 4 milligrams of vitamin B2s, calcium gluconae 3 grams, salt 20 grams, vanillic aldehyde 2 grams, water 1000 grams
Preparation method:
Get 40 gram warm water activation opened in the dry ferment accent, the soybean bubble is sent out the back filter, boiled pot 10～15 minutes with 500 gram water use soy bean milk making machine mill juice.Getting soya-bean milk 100 grams soaks two kinds of wheat brans 3 hours.Surplus water is soaked dried thin mushroom, dried sea-tangle, and hinge is broken into the juice end, mixes with konjaku and stirs 2 hours, becomes pasty state.
Adopt half sponge process to get 800 gram Strong flours (or wholewheat flour) and 350 gram soya-bean milk, the yeast juice that has activated, the mountain of total amount looked into powder and 20 and restrained honey mixed low speed stirring 2 minutes, middling speed stirring 2 minutes, 24～25 ℃ of whipping temps were relative humidity 75～80%, 28 ℃ of fermentations of temperature 4 hours.
Surplus stock (except the establish grease butter) and konjaku powder are stuck with paste the mixing stirring, stirring at low speed 1 minute, middling speed stirred 3 minutes, high-speed stirred 2 minutes.Add establish grease butter, stirring at low speed 1 minute, middling speed stirred 3 minutes, and high-speed stirred 2 minutes stirs 24～25 ℃ of back dough temperature, continuity fermentation 20 minutes, 28 ℃ of temperature, relative humidity 75～80%.Shaping, clavate or tubular were the fermenting cellar of 38 ℃ of temperature, humidity 85% fermentation 40 minutes.
Base face water spray after the fermentation is put into baking box, and 200 ℃ of furnace temperature, are come out of the stove at 25～30 minutes time.
Weight reducing fat-reducing bread adopts superior compatibilities such as mushroom, soybean, konjaku, hawthorn, sea-tangle, Strong flour to cure out bread, contain a large amount of polysaccharose substances, vitamin, rich in protein, mineral matter, can reduce fat, cholesterol, but do not influence the absorption of nutrition, in heat absorption and consumption, be under the situation of negative balance, in food and drink every day, very naturally, consume unnecessary fat, reached the purpose of no pain fat-reducing.
Claims (7)
1, a kind of weight reducing fat-reducing bread, it is characterized in that: raw materials used parts by weight are: Strong flour 150～200, konjaku powder 15～20, dry ferment 3～4, salt 3～4, water 150～200;
Its preparation method is as follows:
A, dry ferment transferred with 6～8 parts of warm water open, get 75～100 parts of water and konjaku powder is stirred became pasty state in 2 hours;
B, adopt half sponge process, get 120～160 portions of Strong flours and 50～60 parts of water and be mixed stirring at low speed 2 minutes of the yeast juice that activated, middling speed stirring 2 minutes, stirring dough temperature maintains 24～25 ℃.Relative humidity 75～80%, 28 ℃ of fermentations of temperature 3～4 hours;
C, surplus stock is mixed with fermented dough, stirring at low speed 2 minutes, middling speed stirred 3 minutes, continuity fermentation 20 minutes, 28 ℃ of temperature, humidity 75～80%, cut apart, middle treacle sends out 20 minutes, 28 ℃ of humidity, humidity 75～80%, shaping, 38 ℃ of temperature, the fermenting cellar of relative humidity 80% fermented 40 minutes at last;
D, on the base face that fermented, spray water, put into the baking box baking, 180～220 ℃ of furnace temperature, 20～35 minutes time; Come out of the stove finished product.
2, weight reducing fat-reducing bread according to claim 1 is characterized in that: replace high-strength flour with wholewheat flour.
3, weight reducing fat-reducing bread according to claim 1 and 2 is characterized in that: add dried thin mushroom 7～12 in raw material; Get 19～22 parts of water logging bubble dried thin mushrooms, hinge is broken into the juice end; In the c step dried thin mushroom juice end is mixed with fermented dough with other raw materials.
4, weight reducing fat-reducing bread according to claim 3 is characterized in that: add soybean 15～20, oat bran 3～4, pea wheat bran 3～4 in raw material; The water that adds 75～100 deals after soybean bubble sent out grinds juice, filtered, boils pot 10～15 minutes with soy bean milk making machine, gets soya-bean milk 15～20 deals two kinds of wheat brans are soaked, and surplus water is soaked dried thin mushroom, and hinge is broken into the juice end, closes even stirring with konjaku powder; Using soya-bean milk and Strong flour to reach the yeast juice that has activated in the b step mixes.
5, weight reducing according to claim 4 fat-reducing bread is characterized in that: in raw material, add dried sea-tangle 3～4, and hawthorn powder 3～4, honey 4～8 cuts with scissors dried thin mushroom and to be broken into juice with dried sea-tangle, mixes with konjaku powder and stirred 2 hours, the one-tenth pasty state; Using soya-bean milk and Strong flour to reach the yeast juice, honey, the hawthorn powder that have activated in the b step mixes.
6, weight reducing fat-reducing bread according to claim 5 is characterized in that: replace honey with maltose.
7, according to claim 5 or 6 described weight reducing fat-reducing bread, it is characterized in that: in raw material, add establish grease butter 5～8, skimmed milk power 4～6, emulsifying agent 0.3～0.6, VB1 0.003～0.006, VB20.003～0.006, calcium gluconae 4～7; Add establish grease butter through stirring at low speed 2 minutes, middling speed after stirring 3 minutes in the c step, stirring at low speed is 1 minute again, and middling speed stirred 3 minutes, high-speed stirred 2 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410087517 CN1270613C (en) | 2004-11-09 | 2004-11-09 | Bread for reducing weight |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410087517 CN1270613C (en) | 2004-11-09 | 2004-11-09 | Bread for reducing weight |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1613327A CN1613327A (en) | 2005-05-11 |
| CN1270613C true CN1270613C (en) | 2006-08-23 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN 200410087517 Expired - Fee Related CN1270613C (en) | 2004-11-09 | 2004-11-09 | Bread for reducing weight |
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Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102113531B (en) * | 2011-03-16 | 2013-05-22 | 山东省农业管理干部学院 | Sea tangle ultrafine powder fortified bread and preparation method thereof |
| CN102228066A (en) * | 2011-07-02 | 2011-11-02 | 佛山科学技术学院 | Bread with low glycemic index (GI) and making method thereof |
| CN102511530B (en) * | 2012-01-09 | 2013-04-03 | 福建贝吃乐食品有限公司 | Preparation process for green bamboo shoot dietary fiber bread |
| CN103141539A (en) * | 2013-04-02 | 2013-06-12 | 西南大学 | Mushroom toast and preparation method thereof |
| CN103719191A (en) * | 2013-12-03 | 2014-04-16 | 李正华 | Cucumber weight-losing bread |
| CN104161083A (en) * | 2014-08-20 | 2014-11-26 | 河北经贸大学 | Purple sweet potato bread and making process thereof |
| CN105265524A (en) * | 2015-10-17 | 2016-01-27 | 南陵县玉竹协会 | Processing method of lentinus edodes puffed corn bread |
| CN105851170A (en) * | 2016-05-31 | 2016-08-17 | 安徽巧美滋食品有限公司 | Weight-losing cakes |
| CN105961513B (en) * | 2016-06-27 | 2019-07-09 | 西南大学 | A kind of mushroom bread and preparation method thereof |
| CN107581219A (en) * | 2017-10-30 | 2018-01-16 | 南京康之春生物科技有限公司 | A kind of vegetables cake and preparation method thereof of fat of disappearing of losing weight |
| CN111513120A (en) * | 2020-05-18 | 2020-08-11 | 安徽省怀宁县顶雪食品有限公司 | Weight-losing meal-replacing grain bread and preparation method thereof |
| CN115281230A (en) * | 2022-08-09 | 2022-11-04 | 北京麦客天成食品有限公司 | Alkali water wheat ring and preparation method thereof |
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2004
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