CN105230703A - Processing method of black fungus nutritional bread - Google Patents

Abstract

The invention discloses a processing method of black fungus nutritional bread, pertaining to the field of food processing. The processing method is characterized by comprising following technological processes: adopting raw material to blend; performing first dough preparation; performing first fermentation; performing secondary dough preparation; performing secondary fermentation; block cutting and performing rounding operation; proofing; baking; brushing flour oil; and finishing a product. The processing method of black fungus nutritional bread has following beneficial effects: the product is brownish yellow in color and tastes loose and soft and is elastic and has the special fresh scent of black fungus; the product featuring delicate taste and adequate nutrition contains vegetable jellies having high adsorbability so that functions of clearing the stomach and intestines, invigorating energy, invigorate blood circulation, cooling the blood and moistening, nourishing the blood and keeping beauty are fulfilled; thrombi and other diseases are prevented; and the black fungus nutritional bread is convenient to eat and is nutrient and healthy.

Description

A kind of processing method of black fungus enriched bread

Technical field

The present invention relates to a kind of processing method of food, especially relate to a kind of processing method of black fungus enriched bread.

Background technology

Black fungus, another name brightness program, mycology divides generic Basidiomycetes, Auriculariale, Auriculariaceae.Color and luster is dark brown, and quality is soft, and delicious flavour is nutritious, can element can meat or fish, not only add greatly elegance for Chinese food, and can nourish blood and preserve youthful looks, it is ruddy to make us skin, radiant, and can hypoferric anemia etc. be prevented and treated, having a lot of medicinal efficacy, is " meat or fish in element " by modern nutriology man highly praise.Traditional Chinese medicine think it have inrigorating qi and promoting blood circulation, cool blood moisten effect, can eliminate in blood heat poison.Plant colloid in black fungus has stronger absorption affinity, the impurity remained in digestion can be excreted, and plays the effect that intestines are washed in clearing stomach.Black fungus has dissolution to the husk, wooden slag, sand, metal fillings etc. that are difficult in body digest, also has dissolve function to gall stone, kidney stone etc.Black fungus can also reduce blood clotting, the generation of prevention thrombotic disease.

Black fungus high nutritive value, for being processed into the comprehensive utilization that black fungus enriched bread can realize black fungus, being convenient to store, improving its economic worth and nutritive value.

Summary of the invention

Object of the present invention provides a kind of processing method of black fungus enriched bread, can play the health food of promoting health and curing diseases effect of Chinese medicine, can utilize the carrier function of health food, makes people just can eat black fungus in daily diet, builds up health.

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

A kind of processing method of black fungus enriched bread, it is characterized in that: adopt raw material mixing → first time to modulate dough → first time fermentation → second time and modulate dough → second time fermentation → stripping and slicing stranding and justify → proof → toast → processing process of brush finish oil → finished product, concrete operation step is:

(1) activated yeast: warm water yeast cake, protein sugar being added 40 DEG C dissolves, leaves standstill its activation short in 55 minutes, and then puts into flour and use;

(2) dough and fermentation is modulated: first time modulates dough and only adds sweet potato powder, consumption be flour total amount 35%, all yeast and appropriate black fungus, red ganoderma extract, PORIA ALBA powder, the dough preparing time is 30 minutes, the gluten of dough is fully formed, neither too hard, nor too soft, stop when temperature is 45 DEG C; During second time modulation dough, by remaining sweet potato powder, black fungus, red ganoderma extract and whole expanded corn powders and brown sugar, honey, fine salt, coix seed powder add, mix, be adjusted to dough neither too hard, nor too soft, fermentation temperature at 35 DEG C, time 6-8 hour, loose subsiding is there is, with sweet-smelling smell in the middle part of question handler;

(3) proof and baking: fermentation room temperature controls at 45 DEG C, relative humidity 78%, waking up reaches 75% of bread maximum volume to bread Bear-grudge volume and is advisable; After the bread Bear-grudge top layer proofed is coated with one deck butter cheese, enter bake oven immediately to bake, the temperature of baking controls as early stage 112 DEG C, mid-term 180 DEG C, later stage 121 DEG C, bread after coming out of the stove while hot at its epidermis brush one deck butter, sprinkle appropriate peppery dried meat floss, water caltrop starch, pack after its cooling, be finished product.

Beneficial effect: product color of the present invention is pale brown, soft good to eat, high resilience, has the distinctive fragrant of black fungus.This product is not only nutritious, is easy to digestion, also can improves body immunity, have delay senility, effect of hypertension and hyperlipemia, cancer-resisting, instant, all-ages, be the health-preserving food of a kind of green health, pure flavor.

Detailed description of the invention

Embodiment 1 :

A processing method for black fungus enriched bread, concrete operation step is:

(1) activated yeast: warm water yeast cake being added 30-35 DEG C dissolves, leaves standstill its activation short in 55 minutes, and then puts into flour use;

(2) dough and fermentation is modulated: first time modulates dough and only adds sweet potato starch, consumption be flour total amount 70%, all yeast and appropriate black fungus extract, water caltrop starch, the dough preparing time is 35 minutes, and the gluten of dough is fully formed, neither too hard, nor too soft, stop when temperature is 28 DEG C; During second time modulation dough, by remaining sweet potato starch, red black fungus extract, lily juice and whole expanded corn powders and protein sugar, xylitol, salt, smilax powder add, mix, be adjusted to dough neither too hard, nor too soft, fermentation temperature at 30-35 DEG C, time 1-2 hour, loose subsiding is there is, with sweet-smelling smell in the middle part of question handler;

(3) proof and baking: fermentation room temperature controls at 38 DEG C, relative humidity 88%, waking up reaches 68% of bread maximum volume to bread Bear-grudge volume and is advisable; After the bread Bear-grudge top layer proofed is coated with one deck sugar batter, enter bake oven immediately to bake, the temperature of baking controls as early stage 180 DEG C, mid-term 220 DEG C, later stage 130 DEG C, bread after coming out of the stove while hot at its epidermis brush one deck sesame oil, sprinkle appropriate shelled peanut, ripe sesame seed, pack after its cooling, be finished product.

Embodiment 2 :

A processing method for black fungus enriched bread, concrete operation step is:

(1) activated yeast: warm water yeast cake being added 28 DEG C dissolves, leaves standstill its activation short in 65 minutes, and then puts into flour use;

(2) dough and fermentation is modulated: first time modulates dough and only adds wheat flour, consumption be flour total amount 55%, all yeast and appropriate black fungus extract, albumen powder, the dough preparing time is 50 minutes, and the gluten of dough is fully formed, neither too hard, nor too soft, stop when temperature is 25 DEG C; During second time modulation dough, by remaining wheat flour, black fungus extract and whole expanded corn powders and brown sugar, fructose, salt, white fleece-flower root powder add, mix, be adjusted to dough neither too hard, nor too soft, fermentation temperature at 30 DEG C, 4 hours time, loose subsiding is there is, with sweet-smelling smell in the middle part of question handler;

(3) proof and baking: fermentation room temperature controls at 45 DEG C, relative humidity 86%, waking up reaches 80% of bread maximum volume to bread Bear-grudge volume and is advisable; After the bread Bear-grudge top layer proofed is coated with one deck sugar batter, enter bake oven immediately to bake, the temperature of baking controls as early stage 140 DEG C, mid-term 280 DEG C, later stage 120 DEG C, bread after coming out of the stove while hot at its epidermis brush one deck peanut oil, sprinkle appropriate sweet osmanthus, almond grain, pack after its cooling, be finished product.

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 processing method of a black fungus enriched bread, it is characterized in that: adopt raw material mixing → first time to modulate dough → first time fermentation → second time and modulate dough → second time fermentation → stripping and slicing stranding and justify → proof → toast → processing process of brush finish oil → finished product, concrete operation step is:

(1) activated yeast: warm water yeast cake, protein sugar being added 40 DEG C dissolves, leaves standstill its activation short in 55 minutes, and then puts into flour and use;

(2) dough and fermentation is modulated: first time modulates dough and only adds sweet potato powder, consumption be flour total amount 35%, all yeast and appropriate black fungus, red ganoderma extract, PORIA ALBA powder, the dough preparing time is 30 minutes, the gluten of dough is fully formed, neither too hard, nor too soft, stop when temperature is 45 DEG C; During second time modulation dough, by remaining sweet potato powder, black fungus, red ganoderma extract and whole expanded corn powders and brown sugar, honey, fine salt, coix seed powder add, mix, be adjusted to dough neither too hard, nor too soft, fermentation temperature at 35 DEG C, time 6-8 hour, loose subsiding is there is, with sweet-smelling smell in the middle part of question handler;

(3) proof and baking: fermentation room temperature controls at 45 DEG C, relative humidity 78%, waking up reaches 75% of bread maximum volume to bread Bear-grudge volume and is advisable; After the bread Bear-grudge top layer proofed is coated with one deck butter cheese, enter bake oven immediately to bake, the temperature of baking controls as early stage 112 DEG C, mid-term 180 DEG C, later stage 121 DEG C, bread after coming out of the stove while hot at its epidermis brush one deck butter, sprinkle appropriate peppery dried meat floss, water caltrop starch, pack after its cooling, be finished product.