CN105454362A

CN105454362A - Production method of rye-cocoa bread

Info

Publication number: CN105454362A
Application number: CN201410518402.0A
Authority: CN
Inventors: 张云侠
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-10-03
Filing date: 2014-10-03
Publication date: 2016-04-06

Abstract

The invention discloses a production method of rye-cocoa bread and belongs to the technical field of food processing. The rye-cocoa bread is produced from the following raw materials: 25%-27% of rye flour, 43%-45% of high-gluten flour, 10% of coarse cereal flour, 4% of cocoa powder, 1% of yeast powder, 8% of eggs, 1% of sugar, 1% of butter, 2% of walnut kernels, 3% of raisins and an appropriate amount of water; and the production method of the rye-cocoa bread comprises the following steps: mixing the raw materials, kneading, fermenting, shaping, baking and the like. The rye-cocoa bread disclosed by the invention is novel in recipe and rich in nutritional ingredients including starch, fat, protein, vitamin B, phosphorus, potassium, coarse fiber, magnesium oxide and the like. The rye-cocoa bread has very high dietary property as well as very good nourishing and healthcare functions.

Description

A kind of preparation method of rye cocoa bread

Technical field

The invention belongs to food processing field, particularly relate to a kind of preparation method of rye cocoa bread.

Background technology

Rye is a kind of cereal crops, can be used to oil expression, wine brewing, stock raising, the rye flour made is rich in starch, fat, protein, Cobastab, phosphorus, potassium etc., is except wheat, uniquely be applicable to the cereal of making bread, all claim black bread with the bread that rye meal does; Because rye meal is black, rye juice contains vitamin and the mineral matter of human body daily requirement, and add natural fruit fructose, full tripe is had to feel after drinking, can make the generation meal of nutrition weight reducing, the distinctive saccharomycete of rye juice can help digest, and is all-ages best health-preserving beverage, but rye is compared with wheat and lacks flexibility, often used in combination with wheat flour.Can one of large beverage plant in the world three, beverage and chocolate can be done, nutritious, taste alcohol and fragrant, cocoa is rich in fat, nitrogen substance, theobromine, other non-nitrogen materials, starch, crude fibre, containing phosphoric acid in its ash content, potassium, magnesia etc., also containing nerve center excitatory substance and tannin such as caffeines in cocoa, tannin and chocolate look, fragrant, taste has much relations, wherein theobromine, caffeine can stimulate cerebral cortex, eliminate sleepiness, strengthen sense of touch and the power to think and adjustable heart body, there is again expansion renal blood vessels, the effects such as diuresis.Because rye, cocoa is nutritious, taste is authentic, effect is unique, so the bread made contains the multiple nutrients composition of needed by human body, delicious flavour.Product of the present invention is for raw material with rye flour, Strong flour, coarse cereal powder, cocoa power, yeast, egg, sugar, butter, walnut kernel, raisins, water, obtained rye cocoa bread is taken by techniques such as batching and face, fermentation, shaping, bakings, this bread formula is novel, containing multiple nutritional components such as starch, fat, protein, Cobastab, phosphorus, potassium, crude fibre, magnesia, not only there is high edibility, also there is good nutrition health-care functions.

Summary of the invention

The problem that the present invention mainly solves is to provide a kind of method of batch making rye cocoa bread, produces the raw material weight proportioning that this product uses to be: rye flour 25%-27%, Strong flour 43%-45%, coarse cereal powder 10%, cocoa power 4%, yeast 1%, egg 8%, sugar 1%, butter 1%, walnut kernel 2%, raisins 3%, water are appropriate.

The present invention can be achieved through the following technical solutions:

A preparation method for rye cocoa bread, is characterized in that being made up of following steps:

1. first in a reservoir the yeast of formula ratio being added appropriate warm water dissolves rear stand-by, obtains the warm water solution of yeast.

2. the egg of formula ratio is broken up feeding agitator tank, then add the sugar of formula ratio, butter, stir, obtain the mixture of egg, sugar, butter.

3. in dough mixing machine, the rye flour of formula ratio, Strong flour, coarse cereal powder, cocoa power, walnut meat powder, the blending of grape dry powder is even, the mixture of egg, sugar, butter is added stirring, add warm water solution and the face of yeast again, at room temperature ferment after all raw material mixing being kneaded, the time is 10-12 hour; Then dough mixing machine is started, after rubbing 10-12 minute, face is sent into forming machine shaping after, shaping raw bread is proofed immediately, namely the rye cocoa bread do not toasted of forming is put into greenhouse, the temperature in greenhouse is adjusted to be 36 DEG C-37 DEG C, relative humidity is 80%-85%, and proofing period is 1 hour.

4. the rye cocoa bread after proofing is sent into baking oven, adjust the top temperature in baking oven to be 190 DEG C-200 DEG C, end temperature is adjusted to 170 DEG C-180 DEG C, after upper and lower fiery baking 0.6-0.7 hour, product is shifted out baking box, obtains finished product after cooling.

Temperature in greenhouse described in step (3) is 36.5 DEG C, and relative humidity is 82.5%.

Top temperature in baking oven described in step (4) is adjusted to 195 DEG C, and end temperature is adjusted to 175 DEG C, and baking time is 0.65 hour.

The invention has the beneficial effects as follows: the preparation method providing a kind of rye cocoa bread, the method production technology is simple, equipment investment is few, abundant raw material source, product rye cocoa bread contains multiple nutritional components and not only has high edibility, also has good nutrition health-care functions.

Detailed description of the invention

Below in conjunction with specific embodiment, the present invention is described in further detail.

Embodiment 1

First in a reservoir by account for total amount be 1% yeast add appropriate warm water dissolve after stand-by, obtain the warm water solution of yeast; By account for total amount be 8% egg break up feeding agitator tank, then add account for total amount be 1% sugar, account for the butter that total amount is 1%, stir, obtain the mixture of egg, sugar, butter; In dough mixing machine by account for total amount be 25% rye flour, 45% Strong flour, be 10% coarse cereal powder, 4% cocoa power, 2% walnut meat powder, 3% the blending of grape dry powder even, the mixture of egg, sugar, butter is added stirring, add warm water solution and the face of yeast again, at room temperature ferment after all raw material mixing being kneaded, the time is 10 hours; Then start dough mixing machine, after rubbing 12 minutes, face is sent into forming machine shaping after, shaping raw bread is proofed immediately, namely the rye cocoa bread do not toasted of forming is put into greenhouse, adjust the temperature in greenhouse to be 36 DEG C, relative humidity is 80%, and proofing period is 1 hour; Rye cocoa bread after proofing is sent into baking oven, and adjust the top temperature in baking oven to be 190 DEG C, end temperature is adjusted to 170 DEG C, and product was shifted out baking box after 0.7 hour by upper and lower fiery baking, obtained finished product after cooling.

Embodiment 2

First in a reservoir by account for total amount be 1% yeast add appropriate warm water dissolve after stand-by, obtain the warm water solution of yeast; By account for total amount be 8% egg break up feeding agitator tank, then add account for total amount be 1% sugar, account for the butter that total amount is 1%, stir, obtain the mixture of egg, sugar, butter; In dough mixing machine by account for total amount be 26% rye flour, 44% Strong flour, be 10% coarse cereal powder, 4% cocoa power, 2% walnut meat powder, 3% the blending of grape dry powder even, the mixture of egg, sugar, butter is added stirring, add warm water solution and the face of yeast again, at room temperature ferment after all raw material mixing being kneaded, the time is 11 hours; Then start dough mixing machine, after rubbing 11 minutes, face is sent into forming machine shaping after, shaping raw bread is proofed immediately, namely the rye cocoa bread do not toasted of forming is put into greenhouse, adjust the temperature in greenhouse to be 36.5 DEG C, relative humidity is 82.5%, and proofing period is 1 hour; Rye cocoa bread after proofing is sent into baking oven, and adjust the top temperature in baking oven to be 195 DEG C, end temperature is adjusted to 175 DEG C, and product was shifted out baking box after 0.65 hour by upper and lower fiery baking, obtained finished product after cooling.

Embodiment 3

First in a reservoir by account for total amount be 1% yeast add appropriate warm water dissolve after stand-by, obtain the warm water solution of yeast; By account for total amount be 8% egg break up feeding agitator tank, then add account for total amount be 1% sugar, account for the butter that total amount is 1%, stir, obtain the mixture of egg, sugar, butter; In dough mixing machine by account for total amount be 27% rye flour, 43% Strong flour, be 10% coarse cereal powder, 4% cocoa power, 2% walnut meat powder, 3% the blending of grape dry powder even, the mixture of egg, sugar, butter is added stirring, add warm water solution and the face of yeast again, at room temperature ferment after all raw material mixing being kneaded, the time is 12 hours; Then start dough mixing machine, after rubbing 10 minutes, face is sent into forming machine shaping after, shaping raw bread is proofed immediately, namely the rye cocoa bread do not toasted of forming is put into greenhouse, adjust the temperature in greenhouse to be 37 DEG C, relative humidity is 85%, and proofing period is 1 hour; Rye cocoa bread after proofing is sent into baking oven, and adjust the top temperature in baking oven to be 200 DEG C, end temperature is adjusted to 180 DEG C, and product was shifted out baking box after 0.6 hour by upper and lower fiery baking, obtained finished product after cooling.

Claims

1. a preparation method for rye cocoa bread, the raw material weight proportioning of use is: comprise rye flour 25%-27%, Strong flour 43%-45%, coarse cereal powder 10%, cocoa power 4%, yeast 1%, egg 8%, sugar 1%, butter 1%, walnut kernel 2%, raisins 3%, water are appropriate; It is characterized in that:

The yeast of formula ratio is first added appropriate warm water and dissolves rear stand-by by step (1) in a reservoir, obtains the warm water solution of yeast;

The egg of formula ratio is broken up feeding agitator tank by step (2), then adds the sugar of formula ratio, butter, stirs, and obtains the mixture of egg, sugar, butter;

Step (3) is even by the rye flour of formula ratio, Strong flour, coarse cereal powder, cocoa power, walnut meat powder, the blending of grape dry powder in dough mixing machine, the mixture of egg, sugar, butter is added stirring, add warm water solution and the face of yeast again, at room temperature ferment after all raw material mixing being kneaded, the time is 10-12 hour; Then dough mixing machine is started, after rubbing 10-12 minute, face is sent into forming machine shaping after, shaping raw bread is proofed immediately, namely the rye cocoa bread do not toasted of forming is put into greenhouse, the temperature in greenhouse is adjusted to be 36 DEG C-37 DEG C, relative humidity is 80%-85%, and proofing period is 1 hour;

Rye cocoa bread after proofing is sent into baking oven by step (4), and adjust the top temperature in baking oven to be 190 DEG C-200 DEG C, end temperature is adjusted to 170 DEG C-180 DEG C, after upper and lower fiery baking 0.6-0.7 hour, product is shifted out baking box, obtains finished product after cooling.

2. the preparation method of a kind of rye cocoa bread according to claim 1, is characterized in that: the temperature in the greenhouse described in step (3) is 36.5 DEG C, and relative humidity is 82.5%.

3. the preparation method of a kind of rye cocoa bread according to claim 1, it is characterized in that: the top temperature in the baking oven described in step (4) is adjusted to 195 DEG C, and end temperature is adjusted to 175 DEG C, baking time is 0.65 hour.