CN105557895A - Qi-tonifying health care bread and making method thereof - Google Patents
Qi-tonifying health care bread and making method thereof Download PDFInfo
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- CN105557895A CN105557895A CN201610072168.2A CN201610072168A CN105557895A CN 105557895 A CN105557895 A CN 105557895A CN 201610072168 A CN201610072168 A CN 201610072168A CN 105557895 A CN105557895 A CN 105557895A
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- 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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- 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
- A21D2/14—Organic oxygen compounds
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- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/245—Amino acids, nucleic acids
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- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/265—Vegetable proteins from cereals, flour, bran
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- 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
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- 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
- A21D2/366—Tubers, roots
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- 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
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
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Abstract
The invention discloses qi-tonifying health care bread and a making method thereof. The qi-tonifying health care bread and the making method thereof have the advantages that food materials such as ginseng, roasted rhizoma atractylodis macrocephalae, white poria cocos and honey-fried licorice roots which achieve homology of medicine and food and health care and have the effect of tonifying qi are added; mineral substances and vitamins which have the effects of increasing nutrition and improving the health care effect are added; dried Chinese dates, dried longan pulp and dried litchi fruit are added to increase nutrition, cover the drug smell, improve the health care effect and enlarge application of the dried fruits in the bread; L-lysine is added to increase the nutrition and increase the protein use rate; vital gluten, a dough composite modifier and seasoning spices are added to compensate the bread quality decline caused by addition of the raw materials, and the protein content is greatly increased by means of the vital gluten; different technology processing such as cutting into pieces or crushing into powder is conducted on partial raw materials according to the different characteristics of the raw materials. The made product accords with a current bread criterion and has the advantages of being rich in nutrition, high in protein use ratio and capable of tonifying qi.
Description
Technical field
The present invention relates to breadmaking field, particularly relate to a kind of qi-tonifying health-care bread and preparation method thereof.
Background technology
Bread as healthy instant food, in western countries always as staple food.Although be not staple food at Chinese bread, more and more favor by consumer.Although current bread is a feast for the eyes, but kind is very unbalanced, the overwhelming majority is common bread product, and the bread with health care of interpolation integration of drinking and medicinal herbs and healthy food material is all little with the fruit bread product adding dried fruit, and relevant patent application is then less with mandate.Interpolation the two bread product patent application and product do not find.
If add integration of drinking and medicinal herbs and healthy food material production bread in bread, from technical standpoint, on the one hand because integration of drinking and medicinal herbs and healthy food material have mouthfeel, color and the local flavor not too mated with common bread mostly, even there are certain flavour of a drug, have the characteristic being not suitable for bread processing, this must cause harmful effect to organoleptic qualities such as the color of bread, fragrance, taste and quality; Add not containing gluten and integration of drinking and medicinal herbs and the healthy food material that can not form gluten on the other hand in bread, gluten protein quantity in flour can be diluted, reduce gluten quality in dough, and then affect the outward appearance of bread, volume, internal structure and the organoleptic quality such as aging.Perhaps, this is the main cause that this type of product variety is few.
From nutritional point, bread Middle nutrition have to be fortified and supplementary.This is because the primary raw material wheat flour producing bread removes aleurone and wheat bran because of refining, not only cause some vitamin and mineral deficiency, and cause partially protein to lack.Vitamin and mineral matter are two classes easily lacked in six large nutrients, and in our crowd's diet, protein is taken in lower.Therefore forced for vitamins and mineral matter in bread, supplements protein necessary, if in conjunction with the health care of bread, can strengthen some vitamins and mineral matter selectively, supplement protein, not only make bread more Ensure Liquid, and contribute to bread health-care efficacy.
From health care angle, tonifying Qi effect that the nutrients such as some dried fruit, vitamin and mineral matter contribute to integration of drinking and medicinal herbs raw material and healthy food material promotes.
Further, 1B is one of important component of protein, is that human body can not self synthesize but one of eight seed amino acids extremely needed.Because lacking 1B in food, especially people's 1B content in cereal of eating three meals a day is less, so be referred to as again " the first essential amino acid ".The utilization rate improving protein in bread seems extremely important.In addition, 1B also has a lot of important nutrition and physiological function.But in the prior art, not having and 1B and integration of drinking and medicinal herbs material etc. are combined, adding in bread for improving the scheme of human body constitution.In addition, common bread uses more sucrose, and sucrose easily causes decayed tooth, is also not suitable for diabetes patient and obese people and eats.
Therefore, prior art has yet to be improved and developed.
Summary of the invention
In view of above-mentioned the deficiencies in the prior art, the object of the present invention is to provide a kind of qi-tonifying health-care bread and preparation method thereof, be intended to solve bread function singleness in prior art, hypotrophy, protein utilization are low, and because adding the problem that integration of drinking and medicinal herbs and healthy food material etc. can cause bread to decline.
Technical scheme of the present invention is as follows:
A kind of qi-tonifying health-care bread, wherein, count by weight, comprising:
Strong flour or tailored flour for bread 75-95 part;
White sugar or xylitol 15-25 part;
Margarine or natural cream 4-8 part;
Egg 5-25 part;
The i.e. property sent out active dry yeast 0.75-1.5 part;
Salt 0.75-1.5 part;
Warm water 35-70 part;
Described warm water is the water of 26 DEG C-36 DEG C;
Gluten 3-12 part;
Ethyl maltol 0.005-0.007 part;
Bread dough composite modifying agent 0.3-0.8 part;
Ginseng 1.5-6 part;
Rhizoma atractylodis macrocephalae 1.5-6 part;
PORIA ALBA 1.5-6 part;
Honey-fried licorice root 1-4 part;
Date 1.5-6 part;
Longan 1.5-6 part;
Dried litchi 1.5-6 part;
1B 0.15-0.3 part;
Ferrous sulfate 0.01-0.02 part;
Folic acid 0.0003-0.001 part;
Cobastab
120.0000015-0.00001 part;
Described qi-tonifying health-care bread, wherein, count by weight, comprising:
Strong flour or tailored flour for bread 85 parts;
White sugar or xylitol 20 parts;
Margarine or natural cream 5 parts;
20 parts, egg;
The i.e. property sent out active dry yeast 1 part;
Salt 1 part;
48 parts, warm water;
Described warm water is the water of 26 DEG C-36 DEG C;
Gluten 7 parts;
Ethyl maltol 0.006 part;
Bread dough composite modifying agent 0.5 part;
Ginseng 3 parts;
Rhizoma atractylodis macrocephalae 3 parts;
PORIA ALBA 3 parts;
Honey-fried licorice root 2 parts;
3 parts, date;
Longan 3 parts;
Dried litchi 3 parts;
1B 0.2 part;
0.015 part, ferrous sulfate;
0.0003 part, folic acid;
Cobastab
120.00001 part.
A preparation method for qi-tonifying health-care bread described above, it comprises the following steps:
(1) after ginseng, rhizoma atractylodis macrocephalae, PORIA ALBA and honey-fried licorice root being dried 2-30min at 60-110 DEG C, be cooled to 20-45 DEG C, and be crushed to the powder of more than 100 orders; Add Strong flour or the special 45-60 of bread DEG C powder, Gluten and bread dough composite modifying agent again, mix rear 30-60 mesh sieve excessively, obtained powders mixture is for subsequent use;
(2) date, longan and dried litchi are cut into the particle of 2-5mm, and mix three kinds of particles, obtained dried fruit particle mixture;
(3) by white sugar or xylitol and salt mixing, heating water dissolves, filter, and makes solution for standby; Egg cleans, shells, and obtains egg liquid for subsequent use; Respectively to ferrous sulfate, folic acid, Cobastab
12, heating water dissolves in ethyl maltol and 1B, makes solution for standby; And dissolve to namely sending out in active dry yeast the warm water adding 26 DEG C-36 DEG C, place after several minutes for subsequent use;
(4) all raw materials except dried fruit particle mixture, margarine or natural cream and warm water are poured in bread dough mixing machine, add 26 DEG C-36 DEG C appropriate warm water while stirring at low speed is to the suitable dough of soft or hard, moderate-speed mixer is formed to gluten network again, finally add margarine or natural cream and dried fruit particle mixture, low speed stirs evenly, middling speed is stirred and is fully expanded to gluten network, forms matured dough;
(5) by dough 28-30 DEG C, relative humidity is that the condition bottom fermentation of 70-80% is about 150min, the dough after fermentation is carried out turn-over or compressing tablet, gets rid of carbon dioxide, be divided into doughball again, rub circle with the hands, after centre proofs 20-40min, make the bread base of required form;
(6) bread base is put into baking tray, 38-40 DEG C, relative humidity proofs about 1 hour under being the condition of 80-90%, takes out, brushes egg liquid, 190-220 DEG C of baking 10-25min, takes out cooling, packs, obtained described qi-tonifying health-care bread; The temperature of hot water described above is 45-60 DEG C.
Beneficial effect: a kind of qi-tonifying health-care bread of the present invention and preparation method thereof, it by adding integration of drinking and medicinal herbs and the healthy food material with tonifying Qi effect in bread raw materials, as ginseng, rhizoma atractylodis macrocephalae, PORIA ALBA and honey-fried licorice root, and be added with the minerals and vitamins improving bread nutrition and health care effect, as iron, folic acid and Cobastab
12; In order to increase dried fruit application and improve further the decline causing bread because adding integration of drinking and medicinal herbs and healthy food material, be also added with the date of organoleptic qualities such as can improving bread color, fragrance and taste and nutrition, longan and dried litchi; Bread appearance, volume, internal structure, local flavor is caused and the organoleptic quality such as aging declines and dough processing characteristic declines because adding integration of drinking and medicinal herbs and healthy food material in order to make up and improve, with the addition of Gluten, bread dough composite modifying agent and have the spices ethyl maltol of flavoring flavouring effect, wherein Gluten also greatly increases bread protein content; In order to have additional nutrients and improve the utilization rate of protein, in bread, with the addition of the first essential amino acid----1B.And according to raw material heterogeneity and feature, make it to adapt to bread processing process requirement by being cut into particle or being ground into the different process process such as powder to its part material.By above raw material organic compatibility, and organically combine with bread processing process, make obtained qi-tonifying health-care bread meet soft bread standard in bread standard GB/T20981-2007, have simultaneously nutritious, protein utilization is high and have tonifying Qi feature.The preparation method of qi-tonifying health-care bread of the present invention is simple and easy to realize, and has high edibility.
Detailed description of the invention
The invention provides a kind of qi-tonifying health-care bread and preparation method thereof, for making object of the present invention, technical scheme and effect clearly, clearly, the present invention is described in more detail below.Should be appreciated that specific embodiment described herein only in order to explain the present invention, be not intended to limit the present invention.
A kind of qi-tonifying health-care bread of the present invention, it is counted by weight, includes Strong flour or tailored flour for bread 75-95 part; White sugar or xylitol 15-25 part; Margarine or natural cream 4-8 part; Egg 5-25 part; The i.e. property sent out active dry yeast 0.75-1.5 part; Salt 0.75-1.5 part; Warm water 35-70 part; Described warm water is the water of 26 DEG C-36 DEG C; Gluten 3-12 part; Ethyl maltol 0.005-0.007 part; Bread dough composite modifying agent 0.3-0.8 part; 1B 0.15-0.3 part; Ginseng 1.5-6 part; Rhizoma atractylodis macrocephalae 1.5-6 part; PORIA ALBA 1.5-6 part; Honey-fried licorice root 1-4 part; Date 1.5-6 part; Longan 1.5-6 part; Dried litchi 1.5-6 part; Ferrous sulfate 0.01-0.02 part; Folic acid 0.0003-0.001 part; Cobastab
120.0000015-0.00001 part.
Preferably, count by weight, qi-tonifying health-care bread of the present invention also includes dried orange peel 1-4 part, preferred Xinhui of Guangdong Province produce the dried orange peel of more than 3 years.Described dried orange peel has tonifying Qi by the qi-tonifying health-care bread prepared with other material combination, prevent deficiency of spleen-QI and stomach-QI to hold concurrently the effect of stagnation of the circulation of vital energy disease.
By adding ginseng, rhizoma atractylodis macrocephalae, PORIA ALBA and honey-fried licorice root in bread, their compatibilities in the present invention, there is beneficial gas and support spleen effect, and add as ferrous sulfate, folic acid and Cobastab
12deng nutrient, be also added with date, longan and the dried litchi etc. that can improve flavour of a drug mouthfeel in addition, make described qi-tonifying health-care bread also have the effects such as delicate mouthfeel, nutritious, protein utilization is high while having tonifying Qi effect.
It should be noted that, ginseng described in the present invention also can replace with Radix Codonopsis, and benefit is that cost is low.
The traditional Chinese medical science is thought and taste five-element dependent territory is belonged to middle Jiao, the important task of the angry blood of wearing of shared, and taste are all " source of generating QI and blood " thus, thinks the qi and blood (be equivalent to us said energy) of human body by taste by food conversion.The traditional Chinese medical science also think blood and gas interdependence, influence each other, therefore to have: saying of " gas is blood being handsome, blood being the material foundation of QI ", the meaning refers to that blood guides gas, because there is blood just to have the generation of gas.The deficiency of vital energy is then lost blood, qi exhaustion with massive hemorrhage.The present invention be intended to make a kind ofly have that delicate mouthfeel, organoleptic indicator are good, nutritious, protein utilization high while have fill blood, the qi-tonifying health-care bread of invigorating the spleen effect, for being improved empty, the insufficiency of the spleen symptom of energy and blood of human body two by dietotherapy.
In integration of drinking and medicinal herbs adopted in embodiments of the present invention and healthy food material, ginseng is selected to be monarch drug in a prescription, its sweet Wen Yiqi, strengthening spleen and nourishing stomach; With the bighead atractylodes rhizome of bitter temperature for ministerial drug, its invigorating the spleen to dry, strengthens the power that beneficial gas helps fortune; Help with sweet light PORIA ALBA, invigorating the spleen excreting dampness, the PORIA ALBA bighead atractylodes rhizome matches, then the merit benefit work of invigorating the spleen to clear away damp pathogen; Make with honey-fried licorice root, beneficial gas and in, coordinating the drug actions of a prescription.Four medicine compatibilities, play the merit replenished qi to invigorate the spleen altogether.In addition because the integration of drinking and medicinal herbs that adds in the present invention and healthy food material have certain flavour of a drug, therefore the ethyl maltol with flavored action of interpolation 0.005-0.007 parts by weight is to improve taste, be added with the nutriments such as minerals and vitamins simultaneously, prepare qi-tonifying health-care bread.
Further, described qi-tonifying health-care bread is except being added with above-mentioned medicinal material in the present invention, also be added with date, longan (i.e. longan dried fruit) and dried litchi, its reason has be these dried fruits have tonifying Qi effect and other health-care effect at four: one: date has blood yiqi, invigorating spleen and reinforcing stomach, nourishing blood and tranquilization and the effect of the mitigation property of medicine, longan has heart-spleen boosting, fills blood and will effect of calming the nerves, and dried litchi has to enrich blood grows spleen, the effect of beneficial heart kidney; Two is that the delicious food of these dried fruits can be covered and correct flavour of a drug, thus improves bread organoleptic indicator; Three is that these dried fruits contain rich nutrient, can make bread more Ensure Liquid; Four is increase bread designs and varieties and fruit application.Currant bread can be seen in market, be also grape bread, but without other fruit bread products such as longan bread, dried litchi bread.
Further, described qi-tonifying health-care bread is also added with vitamin and mineral matter in the present invention, as iron, folic acid and Cobastab
12deng.Adding one of its reason is that the primary raw material wheat flour producing bread removes aleurone and wheat bran because of refining, causes some vitamin and mineral deficiency; Two of reason is from health care angle, because said vitamin and mineral matter play extremely important effect, so they are usually used to produce pharmaceutical dosage form (tablet, capsule are in the majority) health medicine and medicine in prevention human-body sub-health and treatment benefit human body diseases.Therefore the bread of qi-tonifying health-care described in the present invention is added with above-mentioned substance, can increase bread nutrition, prevention inferior health, contribute to promoting tonifying Qi effect; Three of reason is iron, folic acid, Cobastab in doctor trained in Western medicine nutrition
12(they are also all the food enrichments in food additives) plays extremely important effect at human body bematogenesis of enriching blood, and they are commonly used to treat anaemia in doctor trained in Western medicine.Anaemia disease in doctor trained in Western medicine is exactly the deficiency of blood illness in the traditional Chinese medical science.The traditional Chinese medical science also think blood and gas interdependence, influence each other, therefore to have: saying of " gas is blood being handsome, blood being the material foundation of QI ", the meaning refers to that blood guides gas, because there is blood just to have the generation of gas.Therefore the bread of qi-tonifying health-care described in the present invention is added with above-mentioned substance, is equivalent to combination of Chinese tradiational and Western medicine rich in nutrition, and this also contributes to promoting tonifying Qi effect.
Iron is human body-kind of essential trace element, and the distribution in human body is very wide, and nearly all tissue all comprises iron, can say that human body has blood to have the place of capillary just to have iron, need iron.Iron is hemoglobin important component part, and be the important element of delivery of oxygen and exchange oxygen in blood, iron is again the composition of a lot of enzyme and the activator of redox reaction enzyme simultaneously.Iron added in the present invention, can use any one or a few mixed form in the 19 kinds of iron compounds specified in standard GB18840-2012 to be applied in the present invention with food enrichment.But consider the advantage that ferrous sulfate has it incomparable at bioavailability, every milligram of cost and iron content tripartite mask, therefore in described blood-supplementing blood-nourishing health care bread, the present invention uses ferrous sulfate as ferro element carrier.The use reference food nutrition fortifier of iron uses pertinent regulations in standard GB18840-2012.Use in standard GB18840-2012 at food enrichment and specify, iron addition in bread is 14mg/kg-26mg/kg.Be converted into ferrous sulfate (FeSO
47H
2o, molecular weight 278.03) in bread, add deal: (14mg/kg-26mg/kg) * 0.000001*278.03/55.845*180 part * 85%=0.01 part-0.02 part.
The present invention, except adding except iron, also adds other nutrient, and the use standard of other nutrient, the scope of application and use amount, computational methods etc. duplicate with the way of above-mentioned iron, therefore the relevant portion of aftermentioned nutrient repeats no more or only sketches.
Folic acid is also Cobastab
9, it has the effect promoting juvenile cell maturation in marrow, and the mankind can cause macrocytic anemia as lacked folic acid, and leukopenia, are even more important to pregnant woman.Adding folic acid in the present invention can compatibility mutual to other material, plays the effect strengthening and enrich blood.The use of folic acid is with reference to " food enrichment uses standard GB18840-2012 ".This standard regulation folic acid addition in bread: 2000 μ g/kg-7000 μ g/kg, converts folic acid adds deal=(2000-7000) * 0.000000001*180 part * 85%=0.0003-0.001 part in bread.
Cobastab
12be cobalamin again, its main Physiological Function participates in manufacturing erythrocyte, prevents pernicious anaemia; Cerebral nerve is prevented to be damaged.Cobastab
12soluble in water, the most stable under pH value 4.5 ~ 5.0 mild acid conditions, heat can have to a certain degree to be destroyed, but short time high temperature sterilization loss is little, and chance high light or ultraviolet are easily destroyed.It uses with reference to " food enrichment uses standard GB18840-2012 ".This standard regulation Cobastab
12addition in bread: 10ug/kg-70ug/kg.Be converted into Cobastab
12deal=(10-70) * 0.000000001*180 part * 85%=0.0000015-0.00001 part is added in bread.
Further, the present invention is by adding active face strength flour and Gluten in formula.Adding reason has be solve because in dough add not containing gluten and integration of drinking and medicinal herbs and the healthy food material that can not form gluten at two: one, dilute and reduce the quality and quantity of gluten in dough, cause the organoleptic quality such as dough processing performance and loaf volume form to decline.Based on the Gluten basis of the present invention program being added 3-12 parts by weight, effectively can solve and cause the organoleptic quality decline problem such as dough processing performance and loaf volume form after adding many kinds of substance.Two is greatly increase bread protein content.Reason is as follows: produce the primary raw material wheat flour of bread because of refining removing aleurone and wheat bran, cause partially protein to lack, therefore in wheat flour, protein content is not high; And protein is taken in lower in our crowd's diet, need supplement.Therefore supplement protein in bread necessary, if in conjunction with the health care of bread, protein can be supplemented, not only makes bread more Ensure Liquid, and contribute to promoting bread health-care efficacy.Described Gluten is the natural safe protein extracted from wheat.
Further, in order to increase bread nutrition and improve protein utilization, in bread, with the addition of food enrichment 1B.1B is one of important component of protein, is that human body can not self synthesize, one of eight kinds that must take in from the external world necessary amino acid.Because lacking 1B in food, especially people's 1B content in cereal of eating three meals a day is less, so be referred to as again " the first essential amino acid ".In addition, 1B also has a lot of important nutrition and physiological function.The bread of strengthening 1B, not only has additional nutrients, but also can improve the utilization rate of human body protein, reach balanced nutritious, enhancing development.Also specify in " food enrichment uses standard GB18840-2012 " and add 1B in various cereal and bread.In the present invention, 1B uses with reference to this standard, and being converted into parts by weight is 0.15-0.3.
Further, the present invention, by adding ethyl maltol in formula to improve because adding integration of drinking and medicinal herbs and healthy food material in bread, makes bread have the problem of certain flavour of a drug.Ethyl maltol not only has flavored action, and itself is also the food flavor of stable performance safety, is very suitable for bakery product, and it uses with reference to " food additives use standard GB2760-2014 ", and this standard specifies its use amount: use in right amount as required.The present invention is determined by experiment the ethyl maltol adding 0.005-0.007 parts by weight, effectively can improve bread flavor, and alleviates because causing bread to have the problem of flavour of a drug after interpolation integration of drinking and medicinal herbs and healthy food material.
Further, in order to improve and increase described bread dough processing performance, improve bread, alleviate bread staling etc., the present invention can also add the bread dough composite modifying agent that parts by weight are 0.3-0.8 part, and user can add according to the actual requirements.The compounded food additive that described bread composite modifying agent is made up of emulsifying agent, oxidant, enzyme preparation, inorganic salts and filler etc.Wherein, described emulsifying agent comprise glycerin monostearate, CSL (sodium), soybean lecithin, one or more in diacetyltartaric acid monoglyceride and sorbitol ester; Described oxidant comprise in vitamin c, azodicarbonamide and phosphate one or more; Described enzyme preparation then have in maltogenic alpha-amylase enzyme, fungal alpha-amylase, glucose oxidase, fungal xylanases, lipase, fungal lipase and hemicellulase one or more; Described inorganic salts, several just like in ammonium chloride, calcium sulfate, ammonium phosphate, calcium dihydrogen phosphate, they mainly play yeast nutrition or regulate the water hardness and adjust ph effect; Described filler is starch, plays dispersion, dilution above-mentioned substance; Described bread composite modifying agent, some also added Cobastab
1, B
2, iron, calcium, wheat germ powder, nicotinic acid etc., they mainly play fortification effect.
Xylitol can do the sweetener of diabetes patient, nutritious supplementary pharmaceutical and auxiliary therapeutical agent; Liver function and lipotropic effect are improved to hepatopath; Anti-caries; Low heat value helps the effects (calorific value is about the half of sucrose) such as fat-reducing, and white granulated sugar used in the present invention can replace with xylitol, and its bread of producing belongs to low-calorie diet, anti-caries food, can supply diabetes patient food.
In addition, tailored flour for bread described in the present invention is the flour being specifically designed to making bread that wheat flour milling enterprise manufactures, sometimes in flour, be also added with the natural safe material such as gluten protein (the raising gluten quantity extracted from wheat and quality material) and Fructus Hordei Germinatus, it is better than the bread of Strong flour making in dough processing processing performance, bread nutrition and bread etc. improving.Strong flour can certainly be used to prepare described invigorating the spleen health care bread, and it has good making bread performance equally.Do not adopt long patent flour or Self-raising flour to make bread in the present invention, because these flour gluten contents are low, gluten quality is poor, from bread process principle and processing technology angle, these flour are because its gluten quantity is low, gluten quality is poor, be not suitable for very much processing bread, many kinds of substance is also added not containing after the material of gluten if give in these flour, dough gluten concentration can be diluted further, further reduction gluten quality, quality problems such as making bread occur can not sending out, volume is little, subside, be not plentiful.
By adding Strong flour or the tailored flour for bread of 75-95 parts by weight in the present invention, then after adding other material, the qi-tonifying health-care bread that organoleptic properties is good can be produced.
In preferred embodiment, percentage of the present invention, can also add Cobastab
10.0004 part-0.0007 part; Cobastab
20.0004 part-0.0007 part; Cobastab
60.0004 part-0.002 part; 0.006 part-0.0075 part, nicotinic acid; 0.5 part-1.1 parts, calcium carbonate; Zinc gluconate 0.01-0.04 part; Sodium selenite 0.00004-0.0002 part.
Cobastab
1, also known as thiamine.Its Main Function participates in glycometabolism in the mode of coenzyme.Cobastab
1digestion, fatigue-relieving can be contributed to, contribute to neural normal activity, contribute to alleviating carsickness, Seasickness symptom, contribute to alleviation and have pain, contribute to improving memory etc.Cobastab
1during shortage, multiple neuroinflamation can be caused, as athlete's foot.On modern medicine, Cobastab
1preparation for treating athlete's foot and multiple neuroinflamation have significant curative effect.Cobastab
1use with reference to " food enrichment standard GB18840-2012 ".This standard regulation Cobastab
1addition in bread: 3mg/kg-5mg/kg.Be converted into Cobastab
1deal=(3-5) * 0.000001*180 part * 85%=0.0004-0.0007 part is added in bread.
Cobastab
2, be riboflavin again, be slightly soluble in water, in neutrality or acid solution, heating is stable.For the part (yellow enzyme plays and passs hydrogen effect in biological oxidation) of yellow enzymes prothetic group in body, when lacking, just affecting the biological oxidation of body, making metabolism generation obstacle.Its pathology shows as the inflammation at mouth, eye and external genital organs position more, as angular stomatitis, cheilitis, glossitis, eye conjunctivitis and scrotitis etc.Cobastab
2use with reference to " food enrichment standard GB18840-2012 ".This standard regulation Cobastab
2addition in bread: 3mg/kg-5mg/kg.Be converted into Cobastab
2deal=(3-5) * 0.000001*180 part * 85%=0.0004-0.0007 part is added in bread.
Cobastab
6for some coenzyme constituent in human body, participate in multiple metabolic response, especially have substantial connection with amino acid metabolism.Cobastab
6act predominantly on the blood of human body, muscle, nerve, skin etc., function has the manufacture of hydrochloric acid in gastric juice in the synthesis of antibody, digestive system, fat and protein utilization (especially should supplement when losing weight) to maintain sodium/potassium balance (stablizing nervous system).Be deficient in vitamin B
6logical disease, general have the defect such as poor appetite, food utilization are low, weightless, vomiting, diarrhea when lacking.Famine has acne, anaemia, arthritis, child's spasm, melancholy, headache, hair loss, easily inflammation, learning disorder, weak etc.Cobastab
6use with reference to " food enrichment standard GB18840-2012 ".This standard regulation Cobastab
6addition in other bakery products: 3mg/kg-15mg/kg.Be converted into Cobastab
6deal=(3-15) * 0.000001*180 part * 85%=0.0004-0.002 part is added in bread.
Nicotinic acid is also referred to as Cobastab
3, or nicotinic acid, niacin, antipellagra factor.Heat-resisting.Nicotinic acid also comprises its derivative niacinamide or niacinamide in human body.It is one of 13 kinds of vitamins of needed by human.Nicotinic acid is converted into niacinamide in human body, and niacinamide is cozymase and codehydrogenase Ⅱ part, participates in HypercholesterolemicRats, the oxidizing process of tissue respiration and carbohydrate anaerobic decomposition process.If when it lacks, can pellagra be produced, show as the symptom such as dermatitis, glossitis, oropharynx, diarrhoea and agitation, insomnia cacesthesia.Nicotinic acid uses with reference to " food enrichment standard GB18840-2012 ".Addition: 40mg/kg-50mg/kg in this standard regulation nicotinic acid bread.Be converted into nicotinic acid in bread, add deal=(40-50) * 0.000001*180 part * 85%=0.006-0.0075 part.
Calcium is biological required element.In human muscle, nerve, body fluid and bone, all useful Ca
2+in conjunction with protein.Calcium is the main inorganic composition of mankind's bone and tooth, is also the necessary elements such as neurotransmission, contraction of muscle, blood clotting, hormone release and galactosis.Calcium accounts for 1.4% of body mass, and participate in metabolism, every day must supplement calcium; In human body, calcium content deficiency or surplus all can affect and grow and health.Calcium uses with reference to " food enrichment standard GB18840-2012 ".This standard regulation calcium addition in bread: 1600mg/kg-3200mg/kg.Be converted into calcium in bread, add deal=(1600-3200) * 0.000001*180 part * 85%=0.2-0.45 part.The calcium carbonate that absorptivity is high, calcic is high, price is low is selected to be calcium carrier.Calcium carbonate addition=(0.2-0.45) part * 100/40=0.5-1.1 part.
Zinc is one of trace element of needed by human, in the important physiology courses such as growth in humans's growth, reproduction heredity, immunity, endocrine, play effect of crucial importance.Zinc helps and grows, intelligence development, raising immunity, promotes the effect such as healing of wound and wound.Zinc uses with reference to " food enrichment standard GB18840-2012 ".This standard regulation zinc addition in bread: 10mg/kg-40mg/kg.Be converted into zinc in bread, add deal=(10-40) * 0.000001*180 part * 85%=0.0015-0.006 part.Preferred zinc gluconate is zinc carrier, its addition=(0.0015-0.006) part * 455.68/65.38=0.01-0.04 part.
Selenium is the trace element of needed by human.Chinese Soclety of Nutrition is one of 15 kinds of nutrients being classified as needed by human by selenium also, a large amount of clinical trials are both at home and abroad bright, human body lacks the functional disturbance that selenium can cause some vitals, many serious diseases are caused to occur, more than 40, whole world country is in scarce selenium area, several hundred million populations in China 22 provinces are all in scarce selenium or low selenium area, and the incidence of disease such as population tumour, hepatopathy, angiocardiopathy in these areas is very high.Research shows, low selenium or scarce selenium crowd not only can the generations such as preventing tumor, hepatopathy in advance by appropriate supplement selenium, and can improve body immunity, safeguard the vitals normal functions such as the heart, liver, lung, stomach, prevent the generation of senile Cardial or cerebral vascular diseases.The use of selenium is with reference to " food enrichment standard GB18840-2012 ".This standard regulation selenium addition in bread: 140 μ g/kg-280 μ g/kg, converts folic acid adds deal=(140-280) * 0.000000001*180 part * 85%=0.00002-0.0004 part in bread.Preferred sodium selenite is selenium carrier, addition=(0.00002-0.0004) part * 172.94/78.96=0.00004-0.0008 part.
In preferred embodiment, qi-tonifying health-care bread of the present invention according to the mass fraction, comprises Strong flour 85 parts; White granulated sugar 20 parts; Margarine or natural cream 5 parts; 20 parts, egg; The i.e. property sent out active dry yeast 1 part; Salt 1 part; 48 parts, warm water, wherein said warm water is the water of 26 DEG C-36 DEG C; Gluten 7 parts; Ethyl maltol 0.006 part; Bread dough composite modifying agent 0.5 part; Ginseng 3 parts; Rhizoma atractylodis macrocephalae 3 parts; PORIA ALBA 3 parts; Honey-fried licorice root 2 parts; 3 parts, date; Longan 3 parts; Dried litchi 3 parts; 1B 0.15 part; 0.015 part, ferrous sulfate; 0.0003 part, folic acid; Cobastab
120.00001 part.Preferably, count by weight, can also add such as, Cobastab
10.0006 part; Cobastab
20.0006 part; Cobastab
60.001 part; 0.007 part, nicotinic acid; 0.8 part, calcium carbonate; Zinc gluconate 0.03 part; Sodium selenite 0.0004 part.
Preferably in qi-tonifying health-care bread of the present invention, percentage, can also add dried orange peel 2 parts, and it can play good blood yiqi, invigorating the spleen health-care effect.
In addition, the present invention also provides a kind of preparation method of qi-tonifying health-care bread described above, and it comprises the following steps:
(1) after ginseng, rhizoma atractylodis macrocephalae, PORIA ALBA and honey-fried licorice root being dried 2-30min at 60-110 DEG C, be cooled to 20-45 DEG C, and be crushed to the powder of more than 100 orders; Add Strong flour or tailored flour for bread, Gluten and bread dough composite modifying agent again, mix rear 30-60 mesh sieve excessively, obtained powders mixture is for subsequent use;
In this step, crushing material more thin better, multiple grinding mode and equipment is had to use, preferably use the kind equipment of micronizer or biomixer, fineness of materials can reach 160 order-300 orders, even thinner, bread delicate mouthfeel can be made like this without harsh feeling, and the active ingredient of material absorbs and maximizes.
(2) date, longan and lichee 3 kinds of dried fruits are cut into the particle of 2-5mm, obtained dried fruit particle mixture is for subsequent use; Particularly, in this step, first stoning when dried fruit has a fruit stone; Dried fruit fruit particle size 2-5mm as well, is preferably to visually observe that often to criticize fruit particle size in the same size for best.
(3) by white granulated sugar or xylitol and salt mixing, heating water dissolves, filter, and makes solution for standby; Egg cleans, shells, and obtains egg liquid for subsequent use; Respectively to ferrous sulfate, folic acid, Cobastab
12, heating water dissolves in ethyl maltol and 1B, makes solution for standby; And add 26 DEG C of-36 DEG C of warm water dissolvings to namely sending out in active dry yeast, place after activating several minutes for subsequent use; In this step, course of dissolution warm water used is the part in formula in warm water; White granulated sugar or xylitol, also have salt to be all that refining free from admixture is soluble now, therefore can dissolve, directly add in powder, with face process in dissolve; Namely send out active dry yeast because of energetic, also can not carry out activation process, directly use; It should be noted that, described in the present invention, hot water temperature is 45-60 DEG C.
(4) all raw materials except dried fruit particle mixture, margarine or natural cream and warm water are poured in bread dough mixing machine, add 26 DEG C-36 DEG C appropriate warm water while stirring at low speed is to the suitable dough of soft or hard, moderate-speed mixer is formed to gluten network again, finally add margarine or natural cream and dried fruit particle mixture, low speed stirs evenly, middling speed is stirred and is fully expanded to gluten network, forms matured dough;
Particularly, in this step, can all powders mixtures be added in bread dough dough mixing machine, add except dried fruit particle mixture again, margarine or natural cream, and all raw materials beyond warm water pour (on use multipurpose mixer fashionable dress hook-shaped agitator) in bread dough dough mixing machine into, start, stirring at low speed, one side is warm water sightingpiston bulk state on one side slowly, be stirred to and when dough forms thickness suitable sticky state, stop warm water (when the temperature of described warm water is to make to complete with face dough temperature reach bread subsequent handling proofing temperature ideal), change middling speed into, continue to stir, to the tender dough that dough becomes soft or hard suitable---namely gluten is formed, but is not also extended to the state of gluten network, and now dough moistening (can't see surface moisture) gluing (sticky hand) rough tarnish, dough strength are more weak, gluten is easily broken can not film forming, shut down, add grease (i.e. natural cream or margarine), and dried fruit particle mixture, then moderate-speed mixer of starting shooting, make grease and dried fruit particle mixture Homogeneous phase mixing in dough, middling speed continues to be stirred to matured dough---gluten is fully extended to gluten network state---dough moistening (can't see surface moisture) sticky equipment and finger that dough becomes soft or hard suitable again, smooth surface is glossy, good springiness, toughness strong, doughball can be pulled into uniform film-form with hand.This namely and face is whole completes.Some bread dough dough mixing machine has rapid stirring function, when using this equipment with the face later stage, use high-speed stirred instead, at this moment have the loud sound that dough pats mixer wall and occur, this also can do the reference that judgement and face complete.In addition, dough also adding with during face, but when dough shaping, can not roll out by described dried fruit particle mixture, sprinkles dried fruit particle mixture, rolls dough.The bread made like this, advantage is that outward appearance is as clean in common bread light, can't see granule materials.
(5) by dough 28-30 DEG C, relative humidity is that the condition bottom fermentation of 70-80% is about 150min, and the dough after fermentation is carried out turn-over or compressing tablet, to get rid of carbon dioxide; Require that dough is divided into the doughball of constant weight according to product weight again, after proofing 20-40min in the middle of after doughball rubs circle with the hands, it is shaping that namely the bread base making required form according to certain molding mode carries out bread base.The specific practice of described turn-over or compressing tablet is: be poured on by the dough proofed on operating desk and carry out turn-over, kneads dough the carbon dioxide of discharging yeast generation with hand; Also with oodle maker (or replacing with crisp machine), dough can be pressed into thick about 1cm dough sheet, carbon dioxide be discharged, makes bread base.Described doughball, its weight determines the moisture loss will considering about 10%-12% in the process such as bread leavening and baking; The segmentation of doughball can piecemeal or piecemeal rolling machine piecemeal by hand.Described stranding circle can rub circle by hand with the hands or circle rubbed with the hands by piecemeal rolling machine, makes dough surface smooth; It is that dough after rubbing circle with the hands closes up to being placed down on operating desk or in other clean environment that described centre proofs, and carry out proofing 20-40min, attention can not allow dough surface become dry (space air humidity can not lower than 60%).Described bread base is shaping is that dough is made shape of product, as circle, plait shape, ox horn shape etc., all can offhand, and some available mechanical is shaping.
(6) bread base is put into baking tray, 38-40 DEG C, relative humidity proofs about 60min under being the condition of 80-90%, takes out, brushes egg liquid, 190-220 DEG C of baking 10-25min, takes out cooling, packs, obtained described blood-supplementing blood-nourishing health care bread.It should be noted that: before the sabot of described bread base, baking tray will brush vegetable oil processed; Direct sabot wanted by bread base, and bread base first can not be placed on other places as on chopping board, finally unification moves on on baking tray again; Suitable space to be left between bread base, to prevent swollen of bread base and adhesion during sabot; Here namely concrete proofing period proofs terminal, judge with practical experience under specific production environment condition: when pressing bread green surface gently with finger, thinking that elasticity obviously weakens, volume increases about 2.5 times, can see that inner side surface has during many transparent bubbles and having shown finally to proof; Described egg liquid will fully be broken up; (also claim to sweep egg) when brush egg liquid, with fur brush to the bread base surface brush one deck egg liquid gently proofed.Sweep egg must softly can not overexert, otherwise bread base can be made to collapse; Sweep and to enter bake oven after egg completes immediately and bake, can not park, handle with care; Concrete baking time is selected because of the factor such as the height of baking temperature, the kind of baking oven and form, bread size, charge weight different in addition, usually determines to toast terminal with experience; Take out immediately after bread is baked, with when cooling or quenching reach about 45 DEG C to its temperature naturally and edible or flavor evaluation, if desired pack, bread cold (bread central temperature is identical with room temperature) just to pack.
Below by specific embodiment, technical solution of the present invention is set forth:
Embodiment one
The bread of qi-tonifying health-care described in the present embodiment according to the mass fraction, comprises Strong flour 85 parts; White sugar 20 parts; Margarine or natural cream 5 parts; 20 parts, egg; The i.e. property sent out active dry yeast 1 part; Salt 1 part; 48 parts, warm water, wherein said warm water is the water of 26 DEG C-36 DEG C; Gluten 7 parts; Ethyl maltol 0.006 part; Bread dough composite modifying agent 0.5 part; Ginseng 3 parts; Rhizoma atractylodis macrocephalae 3 parts; PORIA ALBA 3 parts; Honey-fried licorice root 2 parts; 3 parts, date; Longan 3 parts; Dried litchi 3 parts; 1B 0.15 part; 0.015 part, ferrous sulfate; 0.0003 part, folic acid; Cobastab
120.00001 part.The warm water adopted in the present embodiment refers to the water of 26-36 DEG C, and concrete water temperature the dough temperature after completing with face is reached or ideal close to fermentation temperature.The processing of this bread is as follows:
1. supplementary material process
(1) after ginseng, rhizoma atractylodis macrocephalae, PORIA ALBA and honey-fried licorice root being dried 2-30min at 60-110 DEG C, be cooled to 20-45 DEG C, and be crushed to the powder of more than 100 orders; Add Strong flour or tailored flour for bread, Gluten and bread dough composite modifying agent again, mix rear 30-60 mesh sieve excessively, obtained powders mixture is for subsequent use.
(2) date, longan and dried litchi are cut into the particle of 2-5mm, mix three kinds of particles, obtained dried fruit particle mixture is for subsequent use.
(3) by white granulated sugar or xylitol and salt mixing, heating water dissolves, filter, and makes solution for standby; Egg cleans, shells, and obtains egg liquid for subsequent use; Respectively to ferrous sulfate, Cobastab
12, folic acid, to be dissolved in water in ethyl maltol and 1B, make solution for standby; And dissolve to namely sending out in active dry yeast the warm water adding 26 DEG C-36 DEG C, place after activating several minutes for subsequent use; Described hot water temperature is 45-60 DEG C.
(4) other supplementary material process is according to the process of bread processing Normal practice.
2. dough preparing (and face)
(1) all powders mixtures are added in bread dough dough mixing machine, the more all raw materials added in formula except dried fruit particle mixture, margarine or natural cream and water are poured in bread dough dough mixing machine.
(2) start shooting, stirring at low speed, slowly warm water is while observe compound form.Stop adding water when being stirred to the sticky state that compound becomes thickness suitable.The actual temp of described warm water, be when making to complete with face dough temperature to reach bread subsequent handling fermentation temperature ideal.
(3) middling speed is changed into, continue to stir,---i.e. gluten formed but gluten network is not also extended to gluten network state---dough moistening (can't see surface moisture) gluing (gluing hand) the rough tarnish to the tender dough that dough becomes soft or hard suitable, dough strength is more weak, gluten is easily broken can not film forming.
(4) shut down, add grease (i.e. margarine or natural cream) and dried fruit particle mixture.Start moderate-speed mixer; make grease and dried fruit particle mixture Homogeneous phase mixing in dough, and middling speed continue to be stirred to matured dough---gluten is fully extended to the state of gluten network---dough moistening (can't see surface moisture) sticky equipment and finger that dough becomes soft or hard suitable, smooth surface is glossy, good springiness, toughness are strong.This is and face terminal.
3. ferment
A. the dough of becoming reconciled is poured on operating desk, kneads dough by hand and rub circle with the hands, make dough surface smooth.A little appropriate flour or antiseized with vegetable oil is spread in process of kneading dough;
B. dough engagement, puts into proofing box and ferments;
C. technological condition for fermentation: 28-30 DEG C, relative humidity 70-80%, ferment about 150min.
D. fermentation termination sense organ is determined, practical approach has following several:
Method soon: dough volume increases to surperficial being about to occur or start occurring subsiding downwards, and representing dough fermenting-ripening, is also fermentation termination.At this moment dough volume increases 4-5 doubly usually.
Refer to by method: with finger flicking dough surface pitting, pitting can not upspring or recover, and dough also can not be made to subside, and represents dough fermenting-ripening.
4. shaping
Comprise turn-over or compressing tablet, piecemeal and weighing, rub circle with the hands, centre proofs, the link such as shaping, sabot.By this step, same dough, can make the bread base of variety classes and shape.
(1) dough proofed is poured on operating desk and carries out turn-over by turn-over or compressing tablet: knead dough with hand, also can be in blocks with oodle maker (or replacing with crisp machine) pressure surface, to discharge carbon dioxide.
(2) dough is divided into the fritter of constant weight by piecemeal and weighing scraper, is about the moisture loss of 10%-12% when its weight will consider bread baking.Manual piecemeal or piecemeal rolling machine piecemeal.
Different according to bread product, determine dough piecemeal weight.As croissant dough 110g.
(3) stranding circle is manual rubs circle or piecemeal rolling machine stranding circle with the hands, makes dough surface smooth.
(4) proof in the middle of and the dough rubbed with the hands after circle is closed up to being placed down on operating desk, carry out proofing about 20-40min.Attention can not allow dough surface become dry (space air humidity can not lower than 60%).
(5) shaping being rolled by the dough proofed through centre (light faces down, close up upward) with sabot is pressed into the suitable triangular of size and shape, is with the hands rolled by dough sheet, becomes ox horn shape.Direct sabot wanted by the bread base of forming.Baking tray brush oil before sabot.Suitable space to be left, to prevent swollen of bread base and adhesion between bread base.
5. finally proof
By loading that the bread base of baking tray puts into that temperature is 40 DEG C, relative humidity be 90% fermentation room or fermenting cellar proof about 1 hours.Namely concrete proofing period proofs the judgement of terminal: when with pointing pressing bread green compact surface gently, thinking that elasticity obviously weakens, volume increases about 2.5 times, can see that inner side surface has during many transparent bubbles and having shown finally to proof.
6. sweep egg (brush egg liquid)
Carefully take out baking tray gently, give bread base surface brush one deck egg liquid gently with fur brush.
7. toast
Adopt open hearth to get angry the baking temperature of 210 DEG C, lower fiery 200 DEG C, baking time is about 10-15min.Concrete baking time is different because of the factor such as the height of baking temperature, the kind of baking oven and form, bread size, charge weight, usually determines the terminal toasted with experience; Can be touched by hand, see the methods such as look or several method is combined and determine its terminal.
8. cool
Take out immediately after bread is baked, with when cooling or quenching reach about 45 DEG C to its temperature naturally and edible or flavor evaluation.If desired pack, bread cold (bread central temperature is identical with room temperature).
9. pack
Select suitable packaging material opposite collation package.Papery, polybag, carton, plastic casing are packed.
By the health care bread prepared by the present embodiment, meet soft bread standard in bread standard GB/T20981-2007, have that protein utilization is high, nutritious, organoleptic quality is excellent simultaneously, it has tonifying Qi effect.
In sum, a kind of qi-tonifying health-care bread of the present invention and preparation method thereof, it has tonifying spleen and stomach by adding in bread raw materials, the integration of drinking and medicinal herbs of benefit lung qi effect and healthy food material, as ginseng, rhizoma atractylodis macrocephalae, PORIA ALBA and honey-fried licorice root, and be added with the minerals and vitamins improving bread nutrition and help tonifying Qi effect, as iron, folic acid and Cobastab
12; In order to increase dried fruit application and improve further the decline causing bread because adding integration of drinking and medicinal herbs and healthy food material, be also added with the date of organoleptic qualities such as can improving bread color, fragrance and taste and nutrition, longan and dried litchi; Bread appearance, volume, internal structure, local flavor is caused and the organoleptic quality such as aging declines and dough processing characteristic declines because adding the raw material such as integration of drinking and medicinal herbs in order to make up and improve, with the addition of Gluten, bread dough composite modifying agent and have the spices ethyl maltol of flavoring flavouring effect, wherein Gluten also greatly increases bread protein content; In order to have additional nutrients and improve the utilization rate of protein, in bread, with the addition of the first essential amino acid----1B.By above raw material organic compatibility, and organically combine with bread processing process, make obtained qi-tonifying health-care bread have the advantages that protein utilization is high, organoleptic quality good, mouthfeel is good and tonifying Qi effect is good.The preparation method of qi-tonifying health-care bread of the present invention is simple and easy to realize, and has high edibility.
Should be understood that, application of the present invention is not limited to above-mentioned citing, for those of ordinary skills, can be improved according to the above description or convert, and all these improve and convert the protection domain that all should belong to claims of the present invention.
Claims (3)
1. a qi-tonifying health-care bread, is characterized in that, counts by weight, comprising:
Strong flour or tailored flour for bread 75-95 part;
White sugar or xylitol 15-25 part;
Margarine or natural cream 4-8 part;
Egg 5-25 part;
The i.e. property sent out active dry yeast 0.75-1.5 part;
Salt 0.75-1.5 part;
Warm water 35-70 part;
Described warm water is the water of 26 DEG C-36 DEG C;
Gluten 3-12 part;
Ethyl maltol 0.005-0.007 part;
Bread dough composite modifying agent 0.3-0.8 part;
Ginseng 1.5-6 part;
Rhizoma atractylodis macrocephalae 1.5-6 part;
PORIA ALBA 1.5-6 part;
Honey-fried licorice root 1-4 part;
Date 1.5-6 part;
Longan 1.5-6 part;
Dried litchi 1.5-6 part;
1B 0.15-0.3 part;
Ferrous sulfate 0.01-0.02 part;
Folic acid 0.0003-0.001 part;
Cobastab
120.0000015-0.00001 part.
2. qi-tonifying health-care bread according to claim 1, is characterized in that, count by weight, comprising:
Strong flour or tailored flour for bread 85 parts;
White sugar or xylitol 20 parts;
Margarine or natural cream 5 parts;
20 parts, egg;
The i.e. property sent out active dry yeast 1 part;
Salt 1 part;
48 parts, warm water;
Described warm water is the water of 26 DEG C-36 DEG C;
Gluten 7 parts;
Ethyl maltol 0.006 part;
Bread dough composite modifying agent 0.5 part;
Ginseng 3 parts;
Rhizoma atractylodis macrocephalae 3 parts;
PORIA ALBA 3 parts;
Honey-fried licorice root 2 parts;
3 parts, date;
Longan 3 parts;
Dried litchi 3 parts;
1B 0.2 part;
0.015 part, ferrous sulfate;
0.0003 part, folic acid;
Cobastab
120.00001 part.
3. the preparation method of qi-tonifying health-care bread as described in any one of claim 1-2, is characterized in that, comprise the following steps:
(1) after ginseng, rhizoma atractylodis macrocephalae, PORIA ALBA and honey-fried licorice root being dried 2-30min at 60-110 DEG C, be cooled to 20-45 DEG C, and be crushed to the powder of more than 100 orders; Add Strong flour or tailored flour for bread, Gluten and bread dough composite modifying agent again, mix rear 30-60 mesh sieve excessively, obtained powders mixture is for subsequent use;
(2) date, longan and dried litchi are cut into the particle of 2-5mm, and mix three kinds of particles, obtained dried fruit particle mixture;
(3) by white sugar or xylitol and salt mixing, heating water dissolves, filter, and makes solution for standby; Egg cleans, shells, and obtains egg liquid for subsequent use; Respectively to ferrous sulfate, folic acid, Cobastab
12, heating water dissolves in ethyl maltol and 1B, makes solution for standby; And dissolve to namely sending out in active dry yeast the warm water adding 26-36 DEG C, place after several minutes for subsequent use;
(4) all raw materials except dried fruit particle mixture, margarine or natural cream and warm water are poured in bread dough mixing machine, add 26 DEG C-36 DEG C appropriate warm water while stirring at low speed is to the suitable dough of soft or hard, moderate-speed mixer is formed to gluten network again, finally add margarine or natural cream and dried fruit particle mixture, low speed stirs evenly, middling speed is stirred and is fully expanded to gluten network, forms matured dough;
(5) by dough 28-30 DEG C, relative humidity is that the condition bottom fermentation of 70-80% is about 150min, the dough after fermentation is carried out turn-over or compressing tablet, gets rid of carbon dioxide, be divided into doughball again, rub circle with the hands, after centre proofs 20-40min, make the bread base of required form;
(6) bread base is put into baking tray, 38-40 DEG C, relative humidity proofs about 1 hour under being the condition of 80-90%, takes out, brushes egg liquid, 190-220 DEG C of baking 10-25min, takes out cooling, packs, obtained described qi-tonifying health-care bread; The temperature of hot water described above is 45-60 DEG C.
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| CN107125537A (en) * | 2017-05-25 | 2017-09-05 | 江南大学 | A kind of method that germinated wheat powder compounding Gluten prepares whole-wheat bread tailored flour |
| CN108991073A (en) * | 2018-08-23 | 2018-12-14 | 湖南博隽生物医药有限公司 | A kind of medical food and preparation method thereof that suitable epileptic patient is edible |
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