CN107047691A - A kind of Se-enriched yeast and its manufacture craft - Google Patents
A kind of Se-enriched yeast and its manufacture craft Download PDFInfo
- Publication number
- CN107047691A CN107047691A CN201710505737.2A CN201710505737A CN107047691A CN 107047691 A CN107047691 A CN 107047691A CN 201710505737 A CN201710505737 A CN 201710505737A CN 107047691 A CN107047691 A CN 107047691A
- Authority
- CN
- China
- Prior art keywords
- parts
- dough
- bread
- flour
- enriched yeast
- 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.)
- Pending
Links
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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Disclosed by the invention is a kind of Se-enriched yeast bread, including the raw material of following parts by weight is made：430 450 parts of 900 1100 parts of flour, 8 12 parts of Se-enriched yeast, 6 10 parts of salt, 180 220 parts of sugar, 120 180 parts of egg, 90 110 parts of cream, 40 60 parts of milk powder, 79 parts of flour improver, 02 parts of butter face powder, 8 12 parts of honey and water.The present invention with the addition of Se-enriched yeast in bread formula, so as to produce mouthfeel and structural state good selenium-enriched health care bread, Se content in the bread produced using the present invention is greatly improved, its content can reach 0.52mg/kg, people can take in abundant selenium element in edible bread, it can prevent and suppress simultaneously tumour, anti-aging, the normal function for maintaining cardiovascular system, prevention of arterial hardening and the appearance of coronary heart disease.
Description
Technical field
The present invention relates to breadmaking field, in particular to a kind of Se-enriched yeast and its manufacture craft.
Background technology
Bread contains the mineral matters such as protein, fat, carbohydrate, a small amount of vitamin and calcium, potassium, magnesium, zinc, and taste is more
Sample, it is easy to digest, absorb, instant is quite liked by people in daily life.Existing bread mainly provides for people
The daily demand to the nutrient such as protein, fat, carbohydrate, a small amount of vitamin and calcium, potassium, magnesium, zinc, has no other attached
The business value of category.
Trace element necessary to selenium is human body, there is critically important physiological function, healthy closely related with the mankind.Selenium energy
Enough prevention and suppression tumours, anti-aging, the normal function for maintaining cardiovascular system, prevention of arterial hardening and the appearance of coronary heart disease.
Currently, the content of selenium is very low in common bread, only 0.03mg/kg or so, in order to improve the content of selenium in bread, allows eater
More selenium elements are taken in, the application has the generation of this case then by concentrating on studies.
The content of the invention
The present invention is to provide a kind of Se-enriched yeast and its manufacture craft, its main purpose is to overcome in existing bread
The problem of Se content is relatively low.
In order to solve above-mentioned technical problem, the present invention uses following technical problem：
A kind of Se-enriched yeast bread, including the raw material of following parts by weight are made：900-1100 parts of flour, Se-enriched yeast 8-12
Part, 6-10 parts of salt, 180-220 parts of sugar, 120-180 parts of egg, 90-110 parts of cream, 40-60 parts of milk powder, 7-9 parts of flour improver,
430-450 parts of 0-2 parts of butter face powder, 8-12 parts of honey and water.
Further, the Se-enriched yeast bread, including the raw material of following parts by weight are made：1000 parts of flour, selenium-rich ferment
Female 10 parts, 8 parts of salt, 200 parts of sugar, 150 parts of egg, 100 parts of cream, 50 parts of milk powder, 8 parts of flour improver, 1 part of butter face powder, honeybee
Sweet 10 parts and 440 parts of water.
A kind of manufacture craft of Se-enriched yeast bread, comprises the following steps：
1) powder is adjusted for the first time：By 70% flour, whole Se-enriched yeasts and water are put into mixer and carry out uniform stirring 8-
10min；
2) ferment for the first time：It is the 2-3h that ferments in the environment that 75%, temperature is 27-29 DEG C that dough is placed in into relative humidity；
3) second of tune powder：Remaining raw material is added in dough, and the uniform stirring 12-17min in mixer；
4) second of fermentation：It is the environment that 75%, temperature is 29 DEG C that dough after second of tune powder is placed in into relative humidity
Middle fermentation 2-3h；
5) split：Dough is divided into required small dough, and the small dough after segmentation is subjected to stranding circle；
6) proof：The small dough rubbed with the hands after circle is placed in the environment that relative humidity is 85-90%, temperature is 38-40 DEG C and waken up
Send out 40-50min；
7) it is molded：Dough after proofing is fabricated to required shape；
8) toast：Dough is placed in the oven for baking 13-15min that temperature is 200-220 DEG C；
9) cool down：The bread that baking is completed is cooled to normal temperature.
From the above-mentioned description of this invention, compared to the prior art, the invention has the advantages that：The present invention is in face
Se-enriched yeast is with the addition of in bag formula, so that mouthfeel and structural state good selenium-enriched health care bread are produced, using the present invention
Se content in the bread produced is greatly improved, and its content can reach 0.52mg/kg, and people can take in edible bread
Abundant selenium element, while can prevent and suppress tumour, anti-aging, the normal function for maintaining cardiovascular system, prevention of arterial
Hardening and the appearance of coronary heart disease.
Embodiment
Embodiment one
A kind of Se-enriched yeast bread, including the raw material of following parts by weight are made：900 parts of flour, 8 parts of Se-enriched yeast, salt 6
Part, sugar 180 parts, 120 parts of egg, 90 parts of cream, 40 parts of milk powder, 7 parts of flour improver, 0.5 part of butter face powder, 8 parts of honey and
430 parts of water.Drawn by detection, in the bread produced using above-mentioned formula, the content of selenium is 0.48mg/kg.
The manufacture craft of the Se-enriched yeast bread, it comprises the following steps：
1) powder is adjusted for the first time：By 70% flour, whole Se-enriched yeasts and water are put into mixer and carry out uniform stirring 8-
10min；
2) ferment for the first time：It is the 2-3h that ferments in the environment that 75%, temperature is 27-29 DEG C that dough is placed in into relative humidity；
3) second of tune powder：Remaining raw material is added in dough, and the uniform stirring 12-17min in mixer；
4) second of fermentation：It is the environment that 75%, temperature is 29 DEG C that dough after second of tune powder is placed in into relative humidity
Middle fermentation 2-3h；
5) split：Dough is divided into required small dough, and the small dough after segmentation is subjected to stranding circle；
6) proof：The small dough rubbed with the hands after circle is placed in the environment that relative humidity is 85-90%, temperature is 38-40 DEG C and waken up
Send out 40-50min；
7) it is molded：Dough after proofing is fabricated to required shape；
8) toast：Dough is placed in the oven for baking 13-15min that temperature is 200-220 DEG C；
9) cool down：The bread that baking is completed is cooled to normal temperature.
Embodiment two
A kind of Se-enriched yeast bread, including the raw material of following parts by weight are made：1100 parts of flour, 12 parts of Se-enriched yeast, salt
10 parts, 220 parts of sugar, 180 parts of egg, 110 parts of cream, 60 parts of milk powder, 9 parts of flour improver, 2 parts of butter face powder, 12 parts of honey with
And 450 parts of water.Drawn by detection, in the bread produced using above-mentioned formula, the content of selenium is 0.5mg/kg.
The manufacture craft of the present embodiment is identical with the manufacture craft of embodiment one.
Embodiment three
A kind of Se-enriched yeast bread, including the raw material of following parts by weight are made：1000 parts of flour, 10 parts of Se-enriched yeast, salt 8
Part, sugar 200 parts, 150 parts of egg, 100 parts of cream, 50 parts of milk powder, 8 parts of flour improver, 1 part of butter face powder, 10 parts of honey and
440 parts of water.Drawn by detection, in the bread produced using above-mentioned formula, the content of selenium is 0.52mg/kg.
The manufacture craft of the present embodiment is identical with the manufacture craft of embodiment one.
The embodiment of the present invention is above are only, but the design concept of the present invention is not limited thereto, it is all to utilize this
Conceive the change that unsubstantiality is carried out to the present invention, the behavior for invading the scope of the present invention all should be belonged to.
Claims (3)
1. a kind of Se-enriched yeast bread, it is characterised in that：Raw material including following parts by weight is made：900-1100 parts of flour, richness
8-12 parts of selenium yeast, 6-10 parts of salt, 180-220 parts of sugar, 120-180 parts of egg, 90-110 parts of cream, 40-60 parts of milk powder, flour change
430-450 parts of good dose 7-9 parts, 0-2 parts of butter face powder, 8-12 parts of honey and water.
2. a kind of Se-enriched yeast bread as claimed in claim 1, it is characterised in that：Raw material including following parts by weight is made：
1000 parts of flour, 10 parts of Se-enriched yeast, 8 parts of salt, 200 parts of sugar, 150 parts of egg, 100 parts of cream, 50 parts of milk powder, flour improver 8
Part, 1 part of butter face powder, 10 parts of honey and 440 parts of water.
3. a kind of manufacture craft of Se-enriched yeast bread, it is characterised in that：Comprise the following steps：
1) powder is adjusted for the first time：By 70% flour, whole Se-enriched yeasts and water are put into mixer and carry out uniform stirring 8-10min；
2) ferment for the first time：It is the 2-3h that ferments in the environment that 75%, temperature is 27-29 DEG C that dough is placed in into relative humidity；
3) second of tune powder：Remaining raw material is added in dough, and the uniform stirring 12-17min in mixer；
4) second of fermentation：It is hair in the environment that 75%, temperature is 29 DEG C that the dough after powder will be adjusted to be placed in relative humidity for the second time
Ferment 2-3h；
5) split：Dough is divided into required small dough, and the small dough after segmentation is subjected to stranding circle；
6) proof：The small dough rubbed with the hands after circle is placed in the environment that relative humidity is 85-90%, temperature is 38-40 DEG C and proofs 40-
50min；
7) it is molded：Dough after proofing is fabricated to required shape；
8) toast：Dough is placed in the oven for baking 13-15min that temperature is 200-220 DEG C；
9) cool down：The bread that baking is completed is cooled to normal temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710505737.2A CN107047691A (en) | 2017-06-28 | 2017-06-28 | A kind of Se-enriched yeast and its manufacture craft |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710505737.2A CN107047691A (en) | 2017-06-28 | 2017-06-28 | A kind of Se-enriched yeast and its manufacture craft |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107047691A true CN107047691A (en) | 2017-08-18 |
Family
ID=59613624
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710505737.2A Pending CN107047691A (en) | 2017-06-28 | 2017-06-28 | A kind of Se-enriched yeast and its manufacture craft |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107047691A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108272003A (en) * | 2018-02-06 | 2018-07-13 | 广西下火堂甜品管理有限公司 | A kind of selenium-rich nutritive rice cake and preparation method thereof |
| CN109938072A (en) * | 2019-04-01 | 2019-06-28 | 亳州学院 | A kind of factory formula and manufacture craft of selenium-enriched bread |
| CN111165537A (en) * | 2019-12-24 | 2020-05-19 | 巢湖市营养学会 | Selenium-rich trehalose low-temperature fermented bread and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2103874C1 (en) * | 1997-05-06 | 1998-02-10 | Золотов Петр Александрович | Method of bread production |
-
2017
- 2017-06-28 CN CN201710505737.2A patent/CN107047691A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2103874C1 (en) * | 1997-05-06 | 1998-02-10 | Золотов Петр Александрович | Method of bread production |
Non-Patent Citations (1)
| Title |
|---|
| 李瑜，等: "《农副产品加工增值技术之一 焙烤食品加工》", 31 October 2009, 河南科学技术出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108272003A (en) * | 2018-02-06 | 2018-07-13 | 广西下火堂甜品管理有限公司 | A kind of selenium-rich nutritive rice cake and preparation method thereof |
| CN109938072A (en) * | 2019-04-01 | 2019-06-28 | 亳州学院 | A kind of factory formula and manufacture craft of selenium-enriched bread |
| CN111165537A (en) * | 2019-12-24 | 2020-05-19 | 巢湖市营养学会 | Selenium-rich trehalose low-temperature fermented bread and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102487971B (en) | Super soft bread and processing method thereof | |
| CN101117352B (en) | Method for producing high temperature stable slow-slaking amidon and uses thereof | |
| CN102960398A (en) | Health care sugar-free sweet biscuit and manufacturing method thereof | |
| CN103461416A (en) | Highland barley enriched bread and preparation method thereof | |
| CN103564024A (en) | Processing method for purple sweet potato biscuits | |
| CN103548928A (en) | Whole-wheat bread premix powder | |
| CN103798317A (en) | Crispy-skin bread rich in dietary fiber | |
| CN101461393A (en) | Sugar-free dietetic bread and method for producing the same | |
| CN103583632A (en) | Highland barley bread | |
| CN107047691A (en) | A kind of Se-enriched yeast and its manufacture craft | |
| CN104642478A (en) | Shiitake mushroom biscuit | |
| CN102038019A (en) | Cake-sandwiched coarse cereals bread and preparation method thereof | |
| CN107343519A (en) | A kind of red barnyard grass biscuit and preparation method thereof | |
| CN108782658A (en) | A kind of fruity coarse cereals tearing bread and preparation method thereof | |
| CN101878794A (en) | Method for manufacturing natto health-care bread | |
| CN106614973A (en) | Lentinus edodes biscuit and preparation method thereof | |
| CN102366046B (en) | Seed of Job's tears-almond health-care steamed bread | |
| CN105230752A (en) | Highland barley maca biscuit and preparation method thereof | |
| CN101878792A (en) | Manufacture method of sweet potato health care bread | |
| CN106234542A (en) | A kind of processing technology of purple rice Rhizoma Steudnerae Henryanae Semen Coicis wheat bran cookies | |
| CN107197908A (en) | A kind of process of rich calcium konjaku mushroom black biscuit | |
| CN105941561A (en) | Preparation method of konjak mannan-oligosaccharide biscuits with health function | |
| CN105145733A (en) | Health-care sweet potato biscuit and processing method thereof | |
| CN102428993A (en) | Whole-wheat and burdock dreg dietary fiber bread and preparation process thereof | |
| CN104012609A (en) | Soda biscuit and processing method of soda biscuit |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170818 |