CN103329969A - Soybean residue and red date health-care bread and preparation method of bread - Google Patents
Soybean residue and red date health-care bread and preparation method of bread Download PDFInfo
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- CN103329969A CN103329969A CN201310199169XA CN201310199169A CN103329969A CN 103329969 A CN103329969 A CN 103329969A CN 201310199169X A CN201310199169X A CN 201310199169XA CN 201310199169 A CN201310199169 A CN 201310199169A CN 103329969 A CN103329969 A CN 103329969A
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- soybean residue
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- 235000008429 bread Nutrition 0.000 title claims abstract description 18
- 244000068988 Glycine max Species 0.000 title claims abstract description 16
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims description 7
- 239000002002 slurry Substances 0.000 claims abstract description 14
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 8
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 8
- 240000003915 Lophatherum gracile Species 0.000 claims abstract description 8
- 241000209140 Triticum Species 0.000 claims abstract description 8
- 235000021307 Triticum Nutrition 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- 239000006071 cream Substances 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 7
- 239000008158 vegetable oil Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 9
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 240000008918 Chaenomeles cathayensis Species 0.000 claims description 6
- 235000009810 Chaenomeles cathayensis Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 238000011010 flushing procedure Methods 0.000 claims description 3
- 239000000446 fuel Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000002932 luster Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000004575 stone Substances 0.000 claims description 3
- 235000013601 eggs Nutrition 0.000 abstract description 4
- 210000000952 spleen Anatomy 0.000 abstract description 4
- 210000002784 stomach Anatomy 0.000 abstract description 4
- 108010073771 Soybean Proteins Proteins 0.000 abstract description 3
- 235000013325 dietary fiber Nutrition 0.000 abstract description 3
- 235000019710 soybean protein Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 240000006432 Carica papaya Species 0.000 abstract 1
- 235000009467 Carica papaya Nutrition 0.000 abstract 1
- 241000675108 Citrus tangerina Species 0.000 abstract 1
- 244000241838 Lycium barbarum Species 0.000 abstract 1
- 235000015459 Lycium barbarum Nutrition 0.000 abstract 1
- 235000015463 Lycium carolinianum Nutrition 0.000 abstract 1
- 241000037826 Polygonatum kingianum Species 0.000 abstract 1
- 230000003796 beauty Effects 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 230000002496 gastric effect Effects 0.000 abstract 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 230000003014 reinforcing effect Effects 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 101100279441 Caenorhabditis elegans egg-5 gene Proteins 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000002309 gasification Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 150000002515 isoflavone derivatives Chemical class 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000116 mitigating effect Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses soybean residue and red date health-care bread which comprises the following raw materials in parts by weight: 18-25 parts of soybean residue, 60-70 parts of wheat flour, 4-6 parts of red dates, 2-3 parts of boxthorn leaves, 1-2 parts of bay leaves, 2-3 parts of lophatherum gracile, 1-2 parts of dragon tongue leaves, 1-2 parts of tangerine peel, 2-3 parts of polygonatum kingianum, 1-2 parts of cassia twig, 90-100 parts of papaya juice, 5-6 parts of eggs, 4-5 parts of vegetable oil, 2-3 parts of cream, 3-4 parts of skim milk powder, 6-8 parts of white granulated sugar, 1-2 parts of salt, and 1-1.5 parts of yeast. According to the bread, the soybean residue and red date slurry are fried together, a mouthfeel of the soybean residue is improved by absorbing the red date slurry, the prepared bread is leavened in texture, stable in shape, unique in flavor, and rich in dietary fiber and soybean protein, contributes to gastrointestinal digestion of a human body, and has the effects of maintaining beauty, keeping young, invigorating stomach, regulating vital energy, tonifying a spleen and benefiting the vital energy.
Description
Technical field
The present invention relates to a kind of bread, relate in particular to a kind of bean dregs red date health care bread and preparation method thereof.
Background technology
Bread is with wheat flour and water and prepares burden on a small quantity and make that nutritional labeling is single, and is not with health role.Soybean residue is rich in nutritional labelings such as soybean dietary fiber, soybean protein, isoflavones, is a kind of new type of health food materials.The present invention prepares bread with soybean residue, satisfies people to the pursuit of health-care food.
Summary of the invention
The present invention has overcome deficiency of the prior art, and a kind of bean dregs red date health care bread and preparation method thereof is provided.
The present invention is achieved by the following technical solutions:
A kind of bean dregs red date health care bread is to be made by the raw material of following weight parts:
Soybean residue 18-25, wheat flour 60-70, red date 4-6, folium lycii 2-3, basyleave 1-2, lophatherum gracile 2-3, Long Liye 1-2, dried orange peel 1-2, sealwort 2-3, cassia twig 1-2, Chinese flowering quince juice 90-100, egg 5-6, vegetable oil 4-5, cream 2-3, skimmed milk power 3-4, white granulated sugar 6-8, salt 1-2, yeast 1-1.5.
A kind of preparation method of bean dregs red date health care bread may further comprise the steps:
(1) extracting red date stone is boiled the back making beating, obtain the red date slurry, fresh soybean residue is not extremely had slurry with the clear water flushing, send in the pot after draining, little fire is fried slowly to the little Huang of color and luster, adds the red date slurry, and stir-fry is not to there being slurry, and abrasive dust after the cooling is crossed the 100-120 mesh sieve, obtains okara powder;
(2) folium lycii, basyleave, lophatherum gracile, Long Liye, dried orange peel, sealwort, cassia twig are pulverized, added Chinese flowering quince juice, soaked 3-4 hour down at 60-70 ℃, heating is boiled, and keeps boiling 25-30 minute, filters and obtains decoction liquor;
(3) egg is shelled send in the stirred vessel, add okara powder, decoction liquor, stirred 6-8 minute down at 70-80 rev/min, add cream, skimmed milk power, white granulated sugar, salt again, stirred 3-4 minute down at 100-120 rev/min, add wheat flour, yeast and suitable quantity of water, under 60-70 rev/min, stir, add vegetable oil at last, stirred 2-3 minute, obtain dough;
(4) with dough temperature 28-32 ℃, humidity 78-83% bottom fermentation 2-3 hour, carry out shaping, dress mould after the fermentation ends, send into proofing box, under temperature 32-35 ℃, humidity 82-86%, proof 30-40 minute;
(5) dough after will proofing is sent into baking box, and control get angry 180-190 ℃ of temperature 170-180 ℃, fire in a stove before fuel is added temperature take out cooling, packing after 15-20 minute.
Compared with prior art, advantage of the present invention is:
The present invention starches frying with soybean residue with red date, starch to improve the mouthfeel of soybean residue by absorbing red date, the bread quality of producing is bulk, dimensionally stable, unique flavor, is rich in dietary fiber, soybean protein, and the present invention has the effect of skin maintenance, invigorating spleen and reinforcing stomach.
Wherein basyleave can be regulated the flow of vital energy in stomach invigorating, lophatherum gracile can clearing heat and relieving fidgetness, inducing diuresis for treating strangurtia, Long Liye can clearing heat and moistening lung, preventing phlegm from forming and stopping coughing, sealwort can the nourshing kidney moistening lung, invigorate the spleen and benefit qi, delay senility, cassia twig can the sweating expelling pathogenic factors from muscles and skin, warming meridians and promoting circulation of qi, supporing yang gasification, eliminating cold to stop pain, dried orange peel can regulate the flow of vital energy and in, eliminating dampness and eliminating phlegm, sharp water defaecation, red date can tonifying middle-Jiao and Qi, nourishing blood and tranquilization, the mitigation property of medicine, invigorating spleen and reinforcing stomach.
The specific embodiment
Describe in further detail below in conjunction with the present invention of embodiment:
Embodiment 1:
A kind of bean dregs red date health care bread is to be made by the raw material of following weight parts (jin):
Soybean residue 18, wheat flour 60, red date 4, folium lycii 2, basyleave 1, lophatherum gracile 2, Long Liye 1, dried orange peel 1, sealwort 2, cassia twig 1, Chinese flowering quince juice 90, egg 5, vegetable oil 4, cream 2, skimmed milk power 3, white granulated sugar 6, salt 1, yeast 1.
A kind of preparation method of bean dregs red date health care bread may further comprise the steps:
(1) extracting red date stone is boiled the back making beating, obtain the red date slurry, fresh soybean residue is not extremely had slurry with the clear water flushing, send in the pot after draining, little fire is fried slowly to the little Huang of color and luster, adds the red date slurry, and stir-fry is not to there being slurry, and abrasive dust after the cooling is crossed 100 mesh sieves, obtains okara powder;
(2) folium lycii, basyleave, lophatherum gracile, Long Liye, dried orange peel, sealwort, cassia twig are pulverized, added Chinese flowering quince juice, soaked 4 hours down at 60 ℃, heating is boiled, and keeps boiling 30 minutes, filters and obtains decoction liquor;
(3) egg is shelled send in the stirred vessel, add okara powder, decoction liquor, stirred 6 minutes down at 80 rev/mins, add cream, skimmed milk power, white granulated sugar, salt again, stirred 4 minutes down at 100 rev/mins, add wheat flour, yeast and suitable quantity of water, under 60 rev/mins, stir, add vegetable oil at last, stirred 2 minutes, obtain dough;
(4) with dough at 28 ℃ of temperature, humidity 83% bottom fermentation 3 hours, carry out after the fermentation ends shaping, the dress mould, send into proofing box, proof 30 minutes 86% time in 32 ℃ of temperature, humidity;
(5) dough after will proofing is sent into baking box, and control get angry 170 ℃ of temperature, 180 ℃ of fire in a stove before fuel is added temperature are taken out cooling, packing after 20 minutes.
Claims (2)
1. bean dregs red date health care bread is characterized in that it being that raw material by following weight parts is made:
Soybean residue 18-25, wheat flour 60-70, red date 4-6, folium lycii 2-3, basyleave 1-2, lophatherum gracile 2-3, Long Liye 1-2, dried orange peel 1-2, sealwort 2-3, cassia twig 1-2, Chinese flowering quince juice 90-100, egg 5-6, vegetable oil 4-5, cream 2-3, skimmed milk power 3-4, white granulated sugar 6-8, salt 1-2, yeast 1-1.5.
2. the preparation method of a bean dregs red date health care bread as claimed in claim 1 is characterized in that may further comprise the steps:
(1) extracting red date stone is boiled the back making beating, obtain the red date slurry, fresh soybean residue is not extremely had slurry with the clear water flushing, send in the pot after draining, little fire is fried slowly to the little Huang of color and luster, adds the red date slurry, and stir-fry is not to there being slurry, and abrasive dust after the cooling is crossed the 100-120 mesh sieve, obtains okara powder;
(2) folium lycii, basyleave, lophatherum gracile, Long Liye, dried orange peel, sealwort, cassia twig are pulverized, added Chinese flowering quince juice, soaked 3-4 hour down at 60-70 ℃, heating is boiled, and keeps boiling 25-30 minute, filters and obtains decoction liquor;
(3) egg is shelled send in the stirred vessel, add okara powder, decoction liquor, stirred 6-8 minute down at 70-80 rev/min, add cream, skimmed milk power, white granulated sugar, salt again, stirred 3-4 minute down at 100-120 rev/min, add wheat flour, yeast and suitable quantity of water, under 60-70 rev/min, stir, add vegetable oil at last, stirred 2-3 minute, obtain dough;
(4) with dough temperature 28-32 ℃, humidity 78-83% bottom fermentation 2-3 hour, carry out shaping, dress mould after the fermentation ends, send into proofing box, under temperature 32-35 ℃, humidity 82-86%, proof 30-40 minute;
(5) dough after will proofing is sent into baking box, and control get angry 180-190 ℃ of temperature 170-180 ℃, fire in a stove before fuel is added temperature take out cooling, packing after 15-20 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310199169.XA CN103329969B (en) | 2013-05-27 | 2013-05-27 | Soybean residue and red date health-care bread and preparation method of bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310199169.XA CN103329969B (en) | 2013-05-27 | 2013-05-27 | Soybean residue and red date health-care bread and preparation method of bread |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103329969A true CN103329969A (en) | 2013-10-02 |
| CN103329969B CN103329969B (en) | 2015-04-15 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310199169.XA Active CN103329969B (en) | 2013-05-27 | 2013-05-27 | Soybean residue and red date health-care bread and preparation method of bread |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598284A (en) * | 2013-10-16 | 2014-02-26 | 鲁奎 | Waxberry and red bean bread |
| CN103621594A (en) * | 2013-10-31 | 2014-03-12 | 五河童师傅食品有限公司 | Nutritious breakfast bread with eyesight protection function |
| CN103918745A (en) * | 2014-03-19 | 2014-07-16 | 柳培健 | Stomach invigorating bread containing Chinese yam |
| CN104161083A (en) * | 2014-08-20 | 2014-11-26 | 河北经贸大学 | Purple sweet potato bread and making process thereof |
| CN106490100A (en) * | 2016-12-20 | 2017-03-15 | 芜湖市诺康生物科技有限公司 | A kind of obese people full nutrition formula food |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1089797A (en) * | 1993-01-08 | 1994-07-27 | 首都医学院附属北京儿童医院 | Utilize Testa Glycines, soybean residue to make health food |
| CN1934999A (en) * | 2005-09-22 | 2007-03-28 | 周瑞 | Tofukasu series food and its production method |
| CN101632442A (en) * | 2008-07-21 | 2010-01-27 | 刘泳宏 | Natural five-color coarse cereal vegetable egg milk medicinal tea steamed bread and preparation method thereof |
| CN102187886A (en) * | 2011-06-14 | 2011-09-21 | 王春成 | Bread rich in soybean cellulose and preparation method thereof |
| CN102907471A (en) * | 2012-10-18 | 2013-02-06 | 沈阳创达技术交易市场有限公司 | Preparation method of protein-rich bread |
| CN102940007A (en) * | 2012-11-16 | 2013-02-27 | 沈阳洪达信息科技有限公司 | Preparation method of bread containing pawpaw extract |
-
2013
- 2013-05-27 CN CN201310199169.XA patent/CN103329969B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1089797A (en) * | 1993-01-08 | 1994-07-27 | 首都医学院附属北京儿童医院 | Utilize Testa Glycines, soybean residue to make health food |
| CN1934999A (en) * | 2005-09-22 | 2007-03-28 | 周瑞 | Tofukasu series food and its production method |
| CN101632442A (en) * | 2008-07-21 | 2010-01-27 | 刘泳宏 | Natural five-color coarse cereal vegetable egg milk medicinal tea steamed bread and preparation method thereof |
| CN102187886A (en) * | 2011-06-14 | 2011-09-21 | 王春成 | Bread rich in soybean cellulose and preparation method thereof |
| CN102907471A (en) * | 2012-10-18 | 2013-02-06 | 沈阳创达技术交易市场有限公司 | Preparation method of protein-rich bread |
| CN102940007A (en) * | 2012-11-16 | 2013-02-27 | 沈阳洪达信息科技有限公司 | Preparation method of bread containing pawpaw extract |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598284A (en) * | 2013-10-16 | 2014-02-26 | 鲁奎 | Waxberry and red bean bread |
| CN103621594A (en) * | 2013-10-31 | 2014-03-12 | 五河童师傅食品有限公司 | Nutritious breakfast bread with eyesight protection function |
| CN103918745A (en) * | 2014-03-19 | 2014-07-16 | 柳培健 | Stomach invigorating bread containing Chinese yam |
| CN104161083A (en) * | 2014-08-20 | 2014-11-26 | 河北经贸大学 | Purple sweet potato bread and making process thereof |
| CN106490100A (en) * | 2016-12-20 | 2017-03-15 | 芜湖市诺康生物科技有限公司 | A kind of obese people full nutrition formula food |
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| Publication number | Publication date |
|---|---|
| CN103329969B (en) | 2015-04-15 |
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Inventor after: Wang Shuzhai Inventor before: Chen Cuilin |
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Effective date of registration: 20160407 Address after: Licang District of Shandong city in Qingdao province 266000 ten MeiAn Road No. 26 C Patentee after: Qingdao Danxiang Food Co.,Ltd. Address before: 233000 Anhui province Bengbu Huai District Cao Lao Ji Zhen Zhang Chen Cun Patentee before: Chen Cuilin |
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Effective date of registration: 20170531 Address after: 266102 Shandong Province, Qingdao city Chengyang District Road No. 383 cavalry Patentee after: Qingdao Dan Hong Cci Capital Ltd. Address before: Licang District of Shandong city in Qingdao province 266000 ten MeiAn Road No. 26 C Patentee before: Qingdao Danxiang Food Co.,Ltd. |
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Effective date of registration: 20180214 Address after: 261200 east side of building four, building No. 1, No. 1368, CHINT Road, Fangzi District, Weifang, Shandong Patentee after: Dan Xiang Food Technology Co.,Ltd. Address before: 266102 Shandong Province, Qingdao city Chengyang District Road No. 383 cavalry Patentee before: Qingdao Dan Hong Cci Capital Ltd. |
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Effective date of registration: 20221221 Address after: No. 383 Tieqishan Road, Chengyang District, Qingdao, Shandong 266102 Patentee after: Qingdao Dan Hong Cci Capital Ltd. Address before: 261200 east side of 4th floor, building 1, no.1368 Zhengtai Road, Fangzi District, Weifang City, Shandong Province Patentee before: Dan Xiang Food Technology Co.,Ltd. |