CN104381373A - Mushroom and Chinese yam buckwheat bread producing method - Google Patents

Abstract

The invention discloses a mushroom and Chinese yam buckwheat bread producing method and belongs to the field of food processing. The mushroom and Chinese yam buckwheat bread producing method is characterized in that 8kg of buckwheat powder, 2 kg of maize meal, 3kg of mushroom powder, 1kg of Chinese yam powder, 7kg of white granulated sugar, 1kg of brown sugar, 3kg of peanut oil, 1kg of butter, 2kg of eggs, 600kg of fresh yeast, and an appropriate amount of salt, lemon extract and licorice root syrup form a raw material formula; a technological process of the mushroom and Chinese yam buckwheat bread producing method includes raw material processing, sieving, dough kneading, forming, baking, and product finishing. The mushroom and Chinese yam buckwheat bread producing method has the advantages that produced mushroom and Chinese yam buckwheat bread possesses fragrance and sweet of Chinese yam as well as fragrance and freshness of mushrooms, and is soft, appetizing, sweet, delicious, rich in nutrition, easy to digest, convenient to eat, suitable for people of all ages, and capable of nourishing yin and moistening the lungs, improving human immunities, delaying senescence, reducing blood pressure and lipid, and preventing and resisting cancers, and thus the produced mushroom and Chinese yam buckwheat bread is a kind of delicious and healthy food.

Description

A kind of preparation method of fragrant mushroom-Chinese yam buckwheat bread

Technical field

The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of fragrant mushroom-Chinese yam buckwheat bread.

Background technology

Mushroom, having another name called dried mushroom, mushroom, northern mushroom, thick mushroom, thin mushroom, flower mushroom, vertebra young pilose antler, is a kind of edible fungus.Bacterial context white, slightly thick, fine and closely woven, tool fragrance.During children, edge is involute, and the fine hair of adularescent, disappears along with growth.Have velum below cap, after break, form incomplete collarium.Aging bonnet edge warp, cracking.Lamella white, close, curved life, Length discrepancy.Stem is normal wilfully, and white is bending, has fine striga, cellulosic, interior solid below collarium.Spore is smooth, colourless, oval to oval, uses sporogony.

The effect of mushroom: 1. improve body's immunity: lentinan can promote lymphocytic generation, and improves lymphocytic killing activity; 2. delay senility: the water extract of mushroom has scavenging action to hydrogen peroxide, have certain eliminating effect to the hydrogen peroxide in human body; 3. cancer-resisting: Lenlinus edodes cover contains the ribonucleic acid of duplex structure, after entering human body, can produce the interferon with antitumaous effect; 4. hypotensive, reducing blood lipid, norcholesterol: containing purine, choline, tyrosine, oxidizing ferment and some nucleic acid substances in mushroom, can play the effect of hypotensive, norcholesterol, reducing blood lipid, again can the disease such as prevention of arterial sclerosis, cirrhosis.

Chinese yam has nutritious tonifying, induce disturb element, strengthen immunity of organisms, excretion in scheduling, tonifying Qi are promoted blood circulation, kobadrin, to relieving asthma etc. and help to change, coronary artery and micro-samsara blood flow can be improved, chronic bronchitis, hat unpleasantness, angina pectoris etc. can be treated.Iron rod yam has the function of qi invigorating and lung moistening, both can cut into slices to decoct juice and work as tea-drinking, can chop up to cook congee again and drink, and has good treatment results to void cough and tuberculosis fever patient.Spring, weather was more uninteresting, and easy impariment of the lung Tianjin, causes the deficiency of Yin, and occur the illnesss such as dry, dry throat, parched lips, dry cough, Chinese yam of now nourishing is the most applicable, because Chinese yam is the product of calmness safely, for the top grade of lung is supported in enriching yin.

Fresh mushroom is not easily preserved, and nutritive yam is worth high, for being processed into the comprehensive utilization that fragrant mushroom-Chinese yam buckwheat bread can realize mushroom, Chinese yam raw material, instant, being convenient to store, improving its economic worth.

Summary of the invention

The object of the invention is the problem that solution mushroom is not easily preserved, a kind of preparation method of fragrant mushroom-Chinese yam buckwheat bread is provided.

The present invention solves the technical scheme that its technical problem takes:

A kind of preparation method of fragrant mushroom-Chinese yam buckwheat bread, it is characterized in that: adopt buckwheat 8 kilograms, corn flour 2 kilograms, mushroom powder 3 kilograms, yam flour 1 kilogram, white granulated sugar 7 kilograms, 1 kilogram, brown sugar, peanut oil 3 kilograms, 1 kilogram, butter, 2 kilograms, egg, yeast cake 600 grams, salt, lemon extract and glycyrrhiza syrup are each is composition of raw materials in right amount; Its processing process is raw material disposal → sieve → and face → fermentation → shaping → baking → finished product, and concrete operation step is:

A, raw material disposal: the mushroom cleaned is removed the root base of a fruit, is cut into block, puts into pulverizer and pulverize, cross 160 mesh sieves, obtain mushroom powder; Chinese yam is cleaned peeling, in the same way obtained yam flour;

B, first time and face fermentation: buckwheat, corn flour, yam flour are put together with mushroom powder and mixes, then take out 2 ∕ 5 mixed powders add yeast cake, beat after egg mix thoroughly and rub, to rub and at dough is placed on 24-26 DEG C, allow its fermentation 60-70 minute, dough can obviously expand, and occurs many pores in dough;

C, second time and face fermentation: when the dough of first time fermentation obviously expands fermentation, by 3 lower for residue ∕ 5 mixed powders and white granulated sugar and other auxiliary materials, adding water mix with fermented dough, and rub even, carry out second time and ferment, temperature rests in 32-35 DEG C;

D, shaping, baking: the fermentation of dough second time, after 2-3 hour, is made various shape according to personal like, is placed on baking box frame, i.e. third time fermentation 1-3 hour is proofed under being allowed to condition at 37 DEG C of temperature, finally put into baking box, baking temperature general control is at 150-160 DEG C, and the time is at 2-3 hour;

E, cooling packing: after mushroom bread baking terminates, sprinkle one deck cream, dried meat floss and chilli powder, pack after slightly cooling.

Beneficial effect: product of the present invention is fragrant soft good to eat, and sweet delicious food, has the fragrant and sweet of Chinese yam fresh with the perfume (or spice) of mushroom; This product is not only nutritious, is easy to digestion, also enriching yin can supports lung, improves body immunity, have delay senility, effect of hypertension and hyperlipemia, cancer-resisting.Instant, all-ages, be a kind of not only delicious but also food kept healthy.

Detailed description of the invention

Embodiment 1 :

A preparation method for fragrant mushroom-Chinese yam buckwheat bread, concrete operation step is:

A, raw material disposal: the mushroom cleaned is removed the root base of a fruit, is cut into block, puts into pulverizer and pulverize, cross 120 mesh sieves, obtain mushroom powder; Chinese yam is cleaned stoning, in the same way obtained yam flour;

B, first time and face fermentation: buckwheat, corn flour, yam flour are put together with mushroom powder and mixes, then take out 1 ∕ 5 mixed powder to add yeast cake and mix thoroughly and rub, to rub and allow its fermentation 5-6 hour at dough is placed on 28 DEG C, dough can obviously expand, and occurs many pores in dough;

C, second time and face fermentation: when the dough of first time fermentation obviously expands fermentation, by 4 lower for residue ∕ 5 mixed powders and maltose and other auxiliary materials, adding water mix with fermented dough, and rub even, carry out second time and ferment, temperature rests in 33 DEG C;

D, shaping, baking: the fermentation of dough second time, after 4-6 hour, can be done circular, oval various shape, be placed on baking box frame, i.e. third time fermentation 75 minutes are proofed under being allowed to condition at 38 DEG C of temperature, finally put into baking box, baking temperature general control is at 145 DEG C, and the time is at 80-90 minute;

E, cooling packing: after mushroom bread baking terminates, pack after slightly cooling at its surface painting last layer butter and a little honey.

The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.

Embodiment 2 :

A preparation method for fragrant mushroom-Chinese yam buckwheat bread, concrete operation step is:

A, raw material disposal: the mushroom cleaned is removed the root base of a fruit, is cut into block, puts into pulverizer and pulverize, cross 160 mesh sieves, obtain mushroom powder;

B, first time and face fermentation: buckwheat, wolfberry fruit powder are put together with mushroom powder and mixes, then take out 1 ∕ 4 mixed powder to add yeast cake and mix thoroughly and rub, to rub and allow its fermentation 2-4 hour at dough is placed on 42 DEG C, dough can obviously expand, and occurs many pores in dough;

C, second time and face fermentation: when the dough of first time fermentation obviously expands fermentation, by 3 lower for residue ∕ 4 mixed powders and protein sugar and other auxiliary materials, adding water mix with fermented dough, and rub even, carry out second time and ferment, temperature rests in 37-40 DEG C;

D, shaping, baking: the fermentation of dough second time is after 5-6 hour, circular, oval various shape can be done, a little sweetened bean paste, jam and hazelnut kernel can be added according to individual taste in dough, be placed on baking box frame, proof i.e. third time fermentation 2-3 hour under being allowed to condition at 40 DEG C of temperature, dough spreads one one-tenth Semen sesami nigrum, finally puts into baking box, baking temperature general control is at 210 DEG C, and the time is at 30-40 minute;

E, cooling packing: after mushroom bread baking terminates, pack after slightly cooling.

The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.

Claims (1)

1. the preparation method of a fragrant mushroom-Chinese yam buckwheat bread, it is characterized in that: adopt buckwheat 8 kilograms, corn flour 2 kilograms, mushroom powder 3 kilograms, yam flour 1 kilogram, white granulated sugar 7 kilograms, 1 kilogram, brown sugar, peanut oil 3 kilograms, 1 kilogram, butter, 2 kilograms, egg, yeast cake 600 grams, salt, lemon extract and glycyrrhiza syrup are each is composition of raw materials in right amount; Its processing process is raw material disposal → sieve → and face → fermentation → shaping → baking → finished product, and concrete operation step is:

A, raw material disposal: the mushroom cleaned is removed the root base of a fruit, is cut into block, puts into pulverizer and pulverize, cross 160 mesh sieves, obtain mushroom powder; Chinese yam is cleaned peeling, in the same way obtained yam flour;

B, first time and face fermentation: buckwheat, corn flour, yam flour are put together with mushroom powder and mixes, then take out 2 ∕ 5 mixed powders add yeast cake, beat after egg mix thoroughly and rub, to rub and at dough is placed on 24-26 DEG C, allow its fermentation 60-70 minute, dough can obviously expand, and occurs many pores in dough;

C, second time and face fermentation: when the dough of first time fermentation obviously expands fermentation, by 3 lower for residue ∕ 5 mixed powders and white granulated sugar and other auxiliary materials, adding water mix with fermented dough, and rub even, carry out second time and ferment, temperature rests in 32-35 DEG C;

D, shaping, baking: the fermentation of dough second time, after 2-3 hour, is made various shape according to personal like, is placed on baking box frame, i.e. third time fermentation 1-3 hour is proofed under being allowed to condition at 37 DEG C of temperature, finally put into baking box, baking temperature general control is at 150-160 DEG C, and the time is at 2-3 hour;

E, cooling packing: after mushroom bread baking terminates, sprinkle one deck cream, dried meat floss and chilli powder, pack after slightly cooling.