CN1297687A - Nutritious black bread and its production process - Google Patents
Nutritious black bread and its production process Download PDFInfo
- Publication number
- CN1297687A CN1297687A CN 00102012 CN00102012A CN1297687A CN 1297687 A CN1297687 A CN 1297687A CN 00102012 CN00102012 CN 00102012 CN 00102012 A CN00102012 A CN 00102012A CN 1297687 A CN1297687 A CN 1297687A
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- bread
- puree
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Abstract
The nutritious black bread has the basic composition of bread flour 25-30 wt%, bean powder 4-5 wt%. Sesame paste 2-3 wt%, rice flour 8-12 wt%. vegetable or fruit paste 5-10 wt%, glutelin powder 3-4 wt%, egg 8-12 wt%, yeast 0.3-0.5 wt%, sugar 3-5 wt%, rice vinegar 2-2.5 wt% and salt 0.8-1 wt% other than water. The bread of the present invention is savoury, light and crisp and rich in nutrients.
Description
The present invention relates to a kind of nutrition black bread and preparation method, belong to the food-making technology field.
The bread kind that existing market is sold is various, and picked-up crude fibre food, vegetables have become food consumption fashion, and still interpolation coarse food grain or a large amount of puree influence bread taste and mouthfeel easily in bread, are difficult for being accepted by the consumer.
The object of the present invention is to provide a kind of nutrition black bread and preparation method, taste and the sensory issues behind coarse food grain and the puree added in solution in bread.
Technical scheme of the present invention is achieved in that this nutrition black bread, basic composition is bread flour 25-30%, bean powder 4-5%, sesame mud 2-3%, ground rice 8-12%, puree or puree 5-10%, Gluten 3-4%, egg 8-12%, yeast 0.3-0.5%, white sugar 3-5%, rice vinegar 2-2.5%, salt 0.8-1.0%, water surplus.
Odorant, the antistaling agent that can also add reasonable dosage in the component of described nutrition black bread.
Puree in the described nutrition black bread or puree can be mashed carrot, fruit sauce, orange powder.
Bean powder in the described nutrition black bread can be black soya bean, soya bean, peameal or deodorization soya-bean milk.
Ground rice in the described nutrition black bread can be black rice or scented rice powder.
Sesame mud in the described nutrition black bread is that Semen sesami nigrum fries mill mud.
The preparation method of this nutrition black bread is ready to bread flour 25-30%, bean powder 4-5%, ground rice 8-12%, puree or puree 5-10%, Gluten 3-4%, egg 8-12%, yeast 0.3-0.5%, white sugar 3-5%, rice vinegar 2-2.5%, salt 0.8-1.0%, antistaling agent, essence, water in proportion, earlier egg, white sugar, salt, antistaling agent, essence is poured into eggbeater and is beaten inflation 10-15 minute; Pour again that dough kneading machine adds Gluten, puree or puree, sesame mud, rice vinegar, yeast, water is beaten 10-15 minute into; Add bread flour, ground rice, bean powder or soya-bean milk again and beat 20-25 minute and become dough, go into the fermenting cellar fermentation through component, moulding, fermentation temperature 30-38 ℃, humidity 70-80%, fermentation time 3-4 hour are put into 220-260 ℃ of baking oven baking 10-15 minute promptly.
Nutrition black bread of the present invention has overcome the sticky sense after general bread adds puree or jam, adds the coarse hard sense of bean powder or ground rice, and taste is fragrant and sweet soft, nourishing healthy.
Describe preparation method of the present invention in detail below in conjunction with embodiment:
Embodiment 1: batching: bread flour 30%, black soya bean powder 4%, Semen sesami nigrum mud 2%, black rice flour 12%, mashed carrot 5%, Gluten 3%, egg 12%, yeast 0.3%, white sugar 5%, rice vinegar 2.5%, salt 1.0%, essence, antistaling agent, water surplus.Method for making: earlier egg, white sugar, salt, antistaling agent, essence are poured into eggbeater and beaten inflation 10-15 minute; Pouring dough kneading machine again into adds Gluten, mashed carrot, Semen sesami nigrum mud, rice vinegar, yeast, water and beats 10-15 minute; Add bread flour, black rice flour, black soya bean powder again and beat 20-25 minute and become dough, go into the fermenting cellar fermentation through component, moulding, fermentation temperature 30-38 ℃, humidity 70-80%, fermentation time 3-4 hour are put into 220-260 ℃ of baking oven baking 10-15 minute promptly.
Embodiment 2: batching: bread flour 25%, sesame mud 2%, soya bean 5%, black rice flour 8%, scented rice powder 4%, mashed carrot 5%, orange powder 3.5%, Gluten 4%, egg 8%, yeast 0.3%, white sugar 3%, rice vinegar 2%, salt 1.0%, antistaling agent, water surplus.Method for making: earlier with egg, white sugar, salt, antistaling agent, pour eggbeater into and beat inflation 10-15 minute; Pouring dough kneading machine again into adds Gluten, mashed carrot, orange powder, sesame mud, rice vinegar, yeast, soya-bean milk and beats 10-15 minute; Add bread flour, black rice flour, scented rice powder again and beat 20-25 minute and become dough, go into the fermenting cellar fermentation through component, moulding, fermentation temperature 30-38 ℃, humidity 70-80%, fermentation time 3-4 hour are put into 220-260 ℃ of baking oven baking 10-15 minute promptly.
Claims (7)
1. a nutrition black bread basic composition is bread flour 25-30%, bean powder 4-5%, sesame mud 2-3%, ground rice 8-12%, puree or puree 5-10%, Gluten 3-4%, egg 8-12%, yeast 0.3-0.5%, white sugar 3-5%, rice vinegar 2-2.5%, salt 0.8-1.0%, water surplus.
2. nutrition black bread according to claim 1 is characterized in that can also adding in the component of black bread odorant, the antistaling agent of reasonable dosage.
3. nutrition black bread according to claim 1 is characterized in that described puree or puree can be mashed carrot, fruit sauce, orange powder.
4. nutrition black bread according to claim 1 is characterized in that described bean powder can be black soya bean, soya bean, peameal or deodorization soya-bean milk.
5. nutrition black bread according to claim 1 is characterized in that described ground rice can be black rice or scented rice powder.
6. nutrition black bread according to claim 1 is characterized in that described sesame mud is that Semen sesami nigrum fries mill mud.
7. the preparation method of a nutrition black bread, it is characterized in that bread flour 25-30%, bean powder 4-5%, ground rice 8-12%, puree or puree 5-10%, Gluten 3-4%, egg 8-12%, yeast 0.3-0.5%, white sugar 3-5%, rice vinegar 2-2.5%, salt 0.8-1.0%, antistaling agent, essence, water are ready in proportion, egg, white sugar, salt, antistaling agent, essence are poured eggbeater into and are beaten inflation 10-15 minute; Pour again that dough kneading machine adds Gluten, puree or puree, sesame mud, rice vinegar, yeast, water is beaten 10-15 minute into; Add bread flour, ground rice, bean powder or soya-bean milk again and beat 20-25 minute and become dough, go into the fermenting cellar fermentation through component, moulding, fermentation temperature 30-38 ℃, humidity 70-80%, fermentation time 3-4 hour are gone into 220-260 ℃ of stove baking 10-15 minute promptly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00102012 CN1297687A (en) | 2000-01-31 | 2000-01-31 | Nutritious black bread and its production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00102012 CN1297687A (en) | 2000-01-31 | 2000-01-31 | Nutritious black bread and its production process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1297687A true CN1297687A (en) | 2001-06-06 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 00102012 Pending CN1297687A (en) | 2000-01-31 | 2000-01-31 | Nutritious black bread and its production process |
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| CN (1) | CN1297687A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1324991C (en) * | 2005-09-08 | 2007-07-11 | 郑州英普实业有限公司 | Polynary vegetable food and its preparation method |
| CN102630718A (en) * | 2012-05-19 | 2012-08-15 | 王芳 | Method for making multivitamin bread by using silkworm chrysalis |
| CN102669223A (en) * | 2012-06-17 | 2012-09-19 | 刘和勇 | Fresh pea bread |
| CN103190461A (en) * | 2013-04-19 | 2013-07-10 | 晶辉科技（深圳）有限公司 | Slow-ferment bread making method |
| CN103329964A (en) * | 2013-06-27 | 2013-10-02 | 冯耀荣 | Multi-grain bread and making method thereof |
| CN105794900A (en) * | 2014-12-31 | 2016-07-27 | 张凌斌 | Coarse grain bread flour and production method thereof |
| CN113243408A (en) * | 2021-05-21 | 2021-08-13 | 徐州工程学院 | Nutritional black bread and making method thereof |
-
2000
- 2000-01-31 CN CN 00102012 patent/CN1297687A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1324991C (en) * | 2005-09-08 | 2007-07-11 | 郑州英普实业有限公司 | Polynary vegetable food and its preparation method |
| CN102630718A (en) * | 2012-05-19 | 2012-08-15 | 王芳 | Method for making multivitamin bread by using silkworm chrysalis |
| CN102630718B (en) * | 2012-05-19 | 2016-03-23 | 安徽联喆玉竹有限公司 | A kind of preparation method of silkworm chrysalis multidimensional bread |
| CN102669223A (en) * | 2012-06-17 | 2012-09-19 | 刘和勇 | Fresh pea bread |
| CN103190461A (en) * | 2013-04-19 | 2013-07-10 | 晶辉科技（深圳）有限公司 | Slow-ferment bread making method |
| CN103329964A (en) * | 2013-06-27 | 2013-10-02 | 冯耀荣 | Multi-grain bread and making method thereof |
| CN105794900A (en) * | 2014-12-31 | 2016-07-27 | 张凌斌 | Coarse grain bread flour and production method thereof |
| CN113243408A (en) * | 2021-05-21 | 2021-08-13 | 徐州工程学院 | Nutritional black bread and making method thereof |
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