CN105211163A - A kind of preparation method of purple mashed potatoes fillings health care bread - Google Patents
A kind of preparation method of purple mashed potatoes fillings health care bread Download PDFInfo
- Publication number
- CN105211163A CN105211163A CN201510723868.9A CN201510723868A CN105211163A CN 105211163 A CN105211163 A CN 105211163A CN 201510723868 A CN201510723868 A CN 201510723868A CN 105211163 A CN105211163 A CN 105211163A
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- China
- Prior art keywords
- parts
- fillings
- mashed potatoes
- bread
- purple mashed
- 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.)
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- 235000008429 bread Nutrition 0.000 title claims abstract description 27
- 235000013575 mashed potatoes Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 238000000855 fermentation Methods 0.000 claims abstract description 16
- 230000004151 fermentation Effects 0.000 claims abstract description 16
- 238000003756 stirring Methods 0.000 claims abstract description 13
- 235000014121 butter Nutrition 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 241000352057 Solanum vernei Species 0.000 claims abstract description 8
- 235000004976 Solanum vernei Nutrition 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 8
- 235000000832 Ayote Nutrition 0.000 claims abstract description 7
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 7
- 240000001980 Cucurbita pepo Species 0.000 claims abstract description 7
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000007493 shaping process Methods 0.000 claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 4
- 238000005034 decoration Methods 0.000 claims abstract description 4
- 235000013312 flour Nutrition 0.000 claims abstract description 4
- 235000013336 milk Nutrition 0.000 claims abstract description 4
- 239000008267 milk Substances 0.000 claims abstract description 4
- 210000004080 milk Anatomy 0.000 claims abstract description 4
- 230000011218 segmentation Effects 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 108010068370 Glutens Proteins 0.000 claims description 6
- 235000021312 gluten Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 239000000446 fuel Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 4
- 229930002877 anthocyanin Natural products 0.000 abstract description 3
- 235000010208 anthocyanin Nutrition 0.000 abstract description 3
- 239000004410 anthocyanin Substances 0.000 abstract description 3
- 150000004636 anthocyanins Chemical class 0.000 abstract description 3
- 208000026106 cerebrovascular disease Diseases 0.000 abstract description 3
- 230000002526 effect on cardiovascular system Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 230000003647 oxidation Effects 0.000 abstract description 3
- 238000007254 oxidation reaction Methods 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 3
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 230000000259 anti-tumor effect Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011651 chromium Substances 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 125000006317 cyclopropyl amino group Chemical group 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 230000002650 habitual effect Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
-
- 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
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/326—Foods, ingredients or supplements having a functional effect on health having effect on cardiovascular health
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention discloses a kind of preparation method of purple mashed potatoes fillings health care bread, and composition of raw materials is made up of the component of following weight: tailored flour for bread 100 parts, pumpkin powder 10 parts, i.e. 1 part, dry yeast, granulated sugar 10 parts, 8 parts, butter, 10 parts, egg, milk powder 2 parts, 45 parts, water and purple mashed potatoes fillings 75 parts; Preparation method comprises the following steps: the step that purple mashed potatoes fillings makes, the step of dough stirring and fermentation, the step of segmentation, the step that centre proofs, the step of shaping, and the step finally proofed dries the step of front decoration, the step of baking bread base.Present invention process is simple, and nutrition-allocated proportion is more reasonable, has good health-care effect.Due to containing anthocyanin composition in purple potato, obviously can suppress LDL oxidation and hematoblastic gathering, therefore can prevent the generation of cardiovascular and cerebrovascular disease.
Description
Technical field
The present invention relates to a kind of preparation method of purple mashed potatoes fillings health care bread.
Background technology
Bread is the extremely welcome popular food of one.Along with the raising of people's living standard, bread also increases year by year in the consumption of China.But " four high one low " product of generally commercially available bread high grease, high sugar, high-energy, high additive, low dietary fiber often, the collocation of its composition is reasonable not, can not embody alimentary health-care function, easily cause the risk suffering from the chronic diseases such as diabetes, cardiovascular disease, obesity, constipation.In traditional bread formula, add pumpkin, purple potato, and suitably reduce the content of grease, high sugar, additive, both accomplished nutrient balance, and given again the local flavor of bread uniqueness, gratifying color and luster and health-care effect.
Purple potato; taste is slightly sweet; due to containing anthocyanin composition; obviously can suppress LDL oxidation and hematoblastic gathering; therefore the generation of cardiovascular and cerebrovascular disease can be prevented; protect in addition liver, antitumor, improve the function such as memory, having higher edible and medical value, is a kind of nutritional health food of pure natural.Purple potato contains abundant dietary fiber, very effective to control senility habitual constipation.
Pumpkin nutrient enriches, interior containing compositions such as starch, glucose, pectin, pentosan, sweet mellow wine, vitamin, several amino acids, dietary fibers.Pectin in pumpkin, trace element chromium and cyclopropylamino acid can play great role to preventing and treating diabetes, concerning diabetic, are a kind of well health foods.
Summary of the invention
The defect that the present invention seeks to exist for prior art provides a kind of preparation method of purple mashed potatoes fillings health care bread.
The present invention for achieving the above object, adopt following technical scheme: a kind of preparation method of purple mashed potatoes fillings health care bread, composition of raw materials is made up of the component of following weight: tailored flour for bread 100 parts, pumpkin powder 10 parts, i.e. 1 part, dry yeast, granulated sugar 10 parts, 8 parts, butter, 10 parts, egg, milk powder 2 parts, 45 parts, water and purple mashed potatoes fillings 75 parts;
Preparation method comprises the following steps:
1), the step that makes of purple mashed potatoes fillings, to fresh purple potato carry out sorting, cleaning, boiling ripe, cool, remove the peel, smash into mud to pieces, finally add appropriate granulated sugar, faric for subsequent use;
2), the step of dough stirring and fermentation, except butter, purple mashed potatoes fillings, other raw material Homogeneous phase mixing, dough stirring is to the extension phase of gluten sixty percent, and then add butter, finally again by dough stirring to the complete extension phase of gluten, the dough temperature after stirring is 28 DEG C, rest in a mixing bowl and ferment, fermentation time is: 30 minutes;
2), segmentation step, by fermentation after dough be divided into single, each weight is 60 grams;
3), the step that proofs of centre, proofing period is: 15 minutes;
4), the step of shaping, the dough after lax is wrapped into purple mashed potatoes filling circular, sealing is tightened up, and then carries out moulding;
5) step, finally proofed, the bread base after shaping is put into baking tray, enters fermentation room, fermentation room temperature is: 38 DEG C, and relative humidity is: 85%, and proofing period is about 55 minutes;
6), the step of front decoration is dried, to bread base surface brush egg liquid;
7), the step of baking bread base, Control for Kiln Temperature is at face fire: 190 DEG C, the fire in a stove before fuel is added 170 DEG C, 12 ~ 14 minutes time.
Beneficial effect of the present invention: present invention process is simple, and moulding is good-looking, nutrition-allocated proportion is more reasonable, has good health-care effect.Due to containing anthocyanin composition in purple potato, obviously can suppress LDL oxidation and hematoblastic gathering, therefore can prevent the generation of cardiovascular and cerebrovascular disease, protect the functions such as liver, antitumor, raising memory in addition.
Detailed description of the invention
The invention discloses a kind of preparation method of purple mashed potatoes fillings health care bread, composition of raw materials is made up of the component of following weight: tailored flour for bread 100 parts, pumpkin powder 10 parts, i.e. 1 part, dry yeast, granulated sugar 10 parts, 8 parts, butter, 10 parts, egg, milk powder 2 parts, 45 parts, water and purple mashed potatoes fillings 75 parts;
Preparation method comprises the following steps:
1), the step that makes of purple mashed potatoes fillings, to fresh purple potato carry out sorting, cleaning, boiling ripe, cool, remove the peel, smash into mud to pieces, finally add appropriate granulated sugar, faric for subsequent use;
2), the step of dough stirring and fermentation, except butter, purple mashed potatoes fillings, other raw material Homogeneous phase mixing, dough stirring is to the extension phase of gluten sixty percent, and then add butter, finally again by dough stirring to the complete extension phase of gluten, the dough temperature after stirring is 28 DEG C, rest in a mixing bowl and ferment, fermentation time is: 30 minutes;
2), segmentation step, by fermentation after dough be divided into single, each weight is 60 grams;
3), the step that proofs of centre, proofing period is: 15 minutes;
4), the step of shaping, the dough after lax is wrapped into purple mashed potatoes filling circular, sealing is tightened up, and then carries out moulding;
5) step, finally proofed, the bread base after shaping is put into baking tray, enters fermentation room, fermentation room temperature is: 38 DEG C, and relative humidity is: 85%, and proofing period is about 55 minutes;
6), the step of front decoration is dried, to bread base surface brush egg liquid;
7), the step of baking bread base, Control for Kiln Temperature is at face fire: 190 DEG C, the fire in a stove before fuel is added 170 DEG C, 12 ~ 14 minutes time.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (1)
1. the preparation method of a purple mashed potatoes fillings health care bread, it is characterized in that, composition of raw materials is made up of the component of following weight: tailored flour for bread 100 parts, pumpkin powder 10 parts, i.e. 1 part, dry yeast, granulated sugar 10 parts, 8 parts, butter, 10 parts, egg, milk powder 2 parts, 45 parts, water and purple mashed potatoes fillings 75 parts;
Preparation method comprises the following steps:
1), the step that makes of purple mashed potatoes fillings, to fresh purple potato carry out sorting, cleaning, boiling ripe, cool, remove the peel, smash into mud to pieces, finally add appropriate granulated sugar, faric for subsequent use;
2), the step of dough stirring and fermentation, except butter, purple mashed potatoes fillings, other raw material Homogeneous phase mixing, dough stirring is to the extension phase of gluten sixty percent, and then add butter, finally again by dough stirring to the complete extension phase of gluten, the dough temperature after stirring is 28 DEG C, rest in a mixing bowl and ferment, fermentation time is: 30 minutes;
3), segmentation step, by fermentation after dough be divided into single, each weight is 60 grams;
4), the step that proofs of centre, proofing period is: 15 minutes;
5), the step of shaping, the dough after lax is wrapped into purple mashed potatoes filling circular, sealing is tightened up, and then carries out moulding;
6) step, finally proofed, the bread base after shaping is put into baking tray, enters fermentation room, fermentation room temperature is: 38 DEG C, and relative humidity is: 85%, and proofing period is about 55 minutes;
7), the step of front decoration is dried, to bread base surface brush egg liquid;
8), the step of baking bread base, Control for Kiln Temperature is at face fire: 190 DEG C, the fire in a stove before fuel is added 170 DEG C, 12 ~ 14 minutes time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510723868.9A CN105211163A (en) | 2015-10-24 | 2015-10-24 | A kind of preparation method of purple mashed potatoes fillings health care bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510723868.9A CN105211163A (en) | 2015-10-24 | 2015-10-24 | A kind of preparation method of purple mashed potatoes fillings health care bread |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105211163A true CN105211163A (en) | 2016-01-06 |
Family
ID=54980780
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510723868.9A Pending CN105211163A (en) | 2015-10-24 | 2015-10-24 | A kind of preparation method of purple mashed potatoes fillings health care bread |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105211163A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107136161A (en) * | 2017-06-20 | 2017-09-08 | 钟静涛 | The preparation method of loquat sandwich |
| CN107927112A (en) * | 2017-11-24 | 2018-04-20 | 蚌埠学院 | A kind of processing method of low sugar pumpkin bread |
| CN108200932A (en) * | 2018-03-29 | 2018-06-26 | 长春职业技术学院 | Pearl sedative health-care bread |
| CN109805058A (en) * | 2019-03-27 | 2019-05-28 | 东莞波顿香料有限公司 | Coarse cereals bread and preparation method thereof |
| CN110402985A (en) * | 2019-08-26 | 2019-11-05 | 武汉轻工大学 | A kind of bammie and preparation method thereof containing galactooligosaccharide and selenium-rich purple sweet potato |
| CN110583735A (en) * | 2019-09-16 | 2019-12-20 | 武汉轻工大学 | Taro and cassava cheese ring added with selenium-enriched yeast and soybean protein isolate and preparation method thereof |
| CN111264594A (en) * | 2018-12-05 | 2020-06-12 | 咀香园健康食品（中山）有限公司 | High-fiber high-protein potato highland barley bacon bread and making method thereof |
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|---|---|---|---|---|
| CN103271309A (en) * | 2013-05-23 | 2013-09-04 | 华中农业大学 | Low-sugar low-fat purple sweet potato stuffing and preparation method thereof |
| CN103504198A (en) * | 2013-09-25 | 2014-01-15 | 大连丰禾食品有限公司 | Purple sweet potato bun and preparation method thereof |
| CN103518795A (en) * | 2013-10-22 | 2014-01-22 | 黄龙干 | Purple sweet potato bread and preparing method thereof |
| CN104161083A (en) * | 2014-08-20 | 2014-11-26 | 河北经贸大学 | Purple sweet potato bread and making process thereof |
-
2015
- 2015-10-24 CN CN201510723868.9A patent/CN105211163A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271309A (en) * | 2013-05-23 | 2013-09-04 | 华中农业大学 | Low-sugar low-fat purple sweet potato stuffing and preparation method thereof |
| CN103504198A (en) * | 2013-09-25 | 2014-01-15 | 大连丰禾食品有限公司 | Purple sweet potato bun and preparation method thereof |
| CN103518795A (en) * | 2013-10-22 | 2014-01-22 | 黄龙干 | Purple sweet potato bread and preparing method thereof |
| CN104161083A (en) * | 2014-08-20 | 2014-11-26 | 河北经贸大学 | Purple sweet potato bread and making process thereof |
Non-Patent Citations (1)
| Title |
|---|
| 康妮CHEN: ""南瓜紫薯面包卷的做法"", 《HTTP://WWW.MEISHIJ.NET/ZUOFA/NANGUAZISHUMIANBAOJUAN.HTML》 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107136161A (en) * | 2017-06-20 | 2017-09-08 | 钟静涛 | The preparation method of loquat sandwich |
| CN107927112A (en) * | 2017-11-24 | 2018-04-20 | 蚌埠学院 | A kind of processing method of low sugar pumpkin bread |
| CN108200932A (en) * | 2018-03-29 | 2018-06-26 | 长春职业技术学院 | Pearl sedative health-care bread |
| CN111264594A (en) * | 2018-12-05 | 2020-06-12 | 咀香园健康食品（中山）有限公司 | High-fiber high-protein potato highland barley bacon bread and making method thereof |
| CN109805058A (en) * | 2019-03-27 | 2019-05-28 | 东莞波顿香料有限公司 | Coarse cereals bread and preparation method thereof |
| CN110402985A (en) * | 2019-08-26 | 2019-11-05 | 武汉轻工大学 | A kind of bammie and preparation method thereof containing galactooligosaccharide and selenium-rich purple sweet potato |
| CN110583735A (en) * | 2019-09-16 | 2019-12-20 | 武汉轻工大学 | Taro and cassava cheese ring added with selenium-enriched yeast and soybean protein isolate and preparation method thereof |
| CN110583735B (en) * | 2019-09-16 | 2022-04-19 | 武汉轻工大学 | Taro and cassava cheese ring added with selenium-enriched yeast and soybean protein isolate and preparation method thereof |
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Application publication date: 20160106 |