CN107711981A - A kind of bread and its preparation technology rich in omega 3 - Google Patents
A kind of bread and its preparation technology rich in omega 3 Download PDFInfo
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- CN107711981A CN107711981A CN201711260897.1A CN201711260897A CN107711981A CN 107711981 A CN107711981 A CN 107711981A CN 201711260897 A CN201711260897 A CN 201711260897A CN 107711981 A CN107711981 A CN 107711981A
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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
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of bread and its preparation technology rich in omega 3, it is made up of the component of following mass fraction：400 ~ 500 parts of Strong flour, 15 ~ 25 parts of linseed meal, 15 ~ 25 parts of pumpkin powder, 70 ~ 90 parts of white granulated sugar, 4 ~ 6 parts of salt, 70 ~ 90 parts of egg liquid, 45 ~ 65 parts of shortening, 140 ~ 170 parts of water.Its preparation method comprises the following steps：Ferment with face, for the first time fermentation, second and face, second of fermentation, shaping, third time for the first time, toast, cool down for the first time, cut shape, apply sauce, second of baking, packaging.The bread rich in omega 3 of the present invention is not only processed simply, and production cost is low, while nutritive value but very abundant, has good edibility and market prospects.
Description
Technical field
The present invention relates to foods processing technique, more particularly to a kind of bread processing method rich in omega 3.
Background technology
Omega 3（ω-3）It is essential fatty acid, is the primary fat component of heart, retina, brain, itself
It can not synthesize, it is necessary to absorbed in food, and the food containing the unrighted acid of omega 3 in modern humans' eating patterns is non-
It is often rare, therefore in the diet it should be noted that the food containing the aliphatic acid of omega 3.The main source deep sea fish oil algae oil of omega 3
Or olive oil, linseed, purple perilla etc., it is main to form the unrighted acid of part omega 3（EPA、DHA）, during omega 3 promotes
Property or acid cholesterol from excrement discharge, suppress liver inner lipid and lipoprotein synthesis, can reduce cholesterol in blood plasma, triglycerides,
LDL, VLDL, increase HDL, adjust blood fat, clear up thrombus, prevent blood clotting, prevention cerebral thrombus, cerebral hemorrhage and apoplexy.Nutrition
Brain, improve memory.And it is also the main source for being best suitable for absorption of human body.
Omega 3 itself can not synthesize in human body, be mainly derived from the vegetable oil supply of three meals in a day, and traditional
Content is very low in nutritional oil, causes daily intake wretched insufficiency, and people are directed to the ω -3 extracted in raw material and added
It is added in food or health products.
Bread is using wheat flour as primary raw material, adds water to be modulated into dough together with yeast and other auxiliary materials, then through hair
Ferment, cut the fermented food that the processes such as shape, baking are processed into.Bread is so that its is nutritious, tissue is fluffy, be easy to digest, eat
For the features such as facilitating as most popular yeast fermented food, it accounts for absolute landslide in global consumption figure.And with
The improvement of people's living standards, people are while requiring that bread is more soft tasty, it is desirable to which bread is most normal as daily life
Edible food has some healthcare functions.
The content of the invention
To reach above-mentioned purpose, the present invention is intended to provide the face of a kind of nutritious, preventing hypertension, coronary heart disease and other effects
Bag preparation technology.
The present invention provides following technical scheme：
A kind of bread rich in omega 3, it is characterised in that be made up of the component of following mass fraction：
400 ~ 500 parts of Strong flour, 15 ~ 25 parts of linseed meal, 15 ~ 25 parts of pumpkin powder, 70 ~ 90 parts of white granulated sugar, 4 ~ 6 parts of salt, egg
70 ~ 90 parts of liquid, 45 ~ 65 parts of shortening, 140 ~ 170 parts of water.
400 parts of Strong flour, 15 parts of linseed meal, 15 parts of pumpkin powder, 70 parts of white granulated sugar, 4 parts of salt, 70 parts of egg liquid, shortening
Oily 45 parts, 140 parts of water.
500 parts of Strong flour, 25 parts of linseed meal, 25 parts of pumpkin powder, 90 parts of white granulated sugar, 6 parts of salt, 90 parts of egg liquid, shortening
Oily 65 parts, 170 parts of water.
450 parts of Strong flour, 20 parts of linseed meal, 20 parts of pumpkin powder, 80 parts of white granulated sugar, 5 parts of salt, 80 parts of egg liquid, shortening
Oily 55 parts, 155 parts of water.
Another object of the present invention is to provide a kind of bread preparation technology rich in omega 3, comprises the following steps：
（1）First time and face：Strong flour is added in dough mixing machine and yeast is well mixed, and linseed meal is poured into flour mixed with adulterants
In powder, side bevelling stirs, and modulates dough；
（2）Ferment for the first time：Dough is put into temperature as 30 DEG C, ferment 1 ~ 2h in the incubator that relative humidity is 85%；
（3）Second and face：Strong flour, pumpkin powder powder, white granulated sugar, salt, egg liquid, shortening, water are added in dough mixing machine and mixed
Close uniformly, the dough stirring added after fermenting for the first time is uniform, and 20 ~ 40min of face is until dough surface is smooth, gluten extension；
（4）Second of fermentation：The dough modulated is put into temperature as 35 DEG C, fermentation 1 in the incubator that relative humidity is 85% ~
2h；
（5）Shaping：The dough that second of fermentation is completed is taken out, cuts and is organized into diameter about 8cm dough；
（6）Third time is fermented：Dough after shaping is put into temperature as 35 DEG C, relative humidity is that the is carried out in 85% incubator
Ferment 20 ~ 50min three times；
（7）Toast for the first time：In each dough surface brush egg pulp that third time fermentation is completed, it is then fed into baking box and is toasted,
Baking box excessive internal heat temperature is 220 ~ 240 DEG C, and lower fiery temperature is 190 ~ 210 DEG C, and the time is 25 ~ 30min, and entering stove end in oven sprays
Steam, the temperature of steam is 85 ~ 95 DEG C；
（8）Cooling：Bread after first time is toasted cools down 12 ~ 16h；
（9）Cut shape, apply sauce：Bread after cooling is cut from centre but not cut off, red bean mud is inserted at joint-cutting；
（10）Second of baking：By step（9）Obtained bread is fed again into baking box, in 160 ~ 170 DEG C of heated-air circulation oven
8 ~ 12min of middle baking, stop heating, continue 8 ~ 12min of baking using the circulating fan in heated-air circulation oven, stop heating；
（11）Packaging：Treat that bread cools down laggard luggage box, get product.
Beneficial effect：Add linseed meal so that noodles of the invention have prevention and treatment hypertension, coronary heart disease, prevented
The effect of curing cancers, diabetes；The addition of pumpkin powder makes bread have certain hypoglycemic effect, and Liver and kidney function can be helped to subtract
Weak patient strengthens the power of regeneration of liver and kidney cells；Made bread preparation technology is simple, easy to operate, and industrialization production can be achieved,
Its softness is tasty, fragrant and sweet abundant.
Embodiment
Embodiment 1
A kind of bread rich in omega 3, is made up of the component of following mass fraction：
400 parts of Strong flour, 15 parts of linseed meal, 15 parts of pumpkin powder, 70 parts of white granulated sugar, 4 parts of salt, 70 parts of egg liquid, shortening 45
Part, 140 parts of water.
A kind of bread preparation technology rich in omega 3, comprises the following steps：
（1）First time and face：Strong flour is added in dough mixing machine and yeast is well mixed, and linseed meal is poured into flour mixed with adulterants
In powder, side bevelling stirs, and modulates dough；
（2）Ferment for the first time：Dough is put into temperature as 30 DEG C, ferment 1 ~ 2h in the incubator that relative humidity is 85%；
（3）Second and face：Strong flour, pumpkin powder powder, white granulated sugar, salt, egg liquid, shortening, water are added in dough mixing machine and mixed
Close uniformly, the dough stirring added after fermenting for the first time is uniform, and face 30min is until dough surface is smooth, gluten extension；
（4）Second of fermentation：The dough modulated is put into temperature as 35 DEG C, relative humidity is to be fermented in 85% incubator
1h；
（5）Shaping：The dough that second of fermentation is completed is taken out, cuts and is organized into diameter about 8cm dough；
（6）Third time is fermented：Dough after shaping is put into temperature as 35 DEG C, relative humidity is that the is carried out in 85% incubator
Ferment 40min three times；
（7）Toast for the first time：In each dough surface brush egg pulp that third time fermentation is completed, it is then fed into baking box and is toasted,
Baking box excessive internal heat temperature is 220 DEG C, and lower fiery temperature is 190 DEG C, time 30min, and entering stove end in oven sprays steam, steam
Temperature is 85 DEG C；
（8）Cooling：Bread after first time is toasted cools down 12h；
（9）Cut shape, apply sauce：Bread after cooling is cut from centre but not cut off, red bean mud is inserted at joint-cutting；
（10）Second of baking：By step（9）Obtained bread is fed again into baking box, is dried in 160 DEG C of heated-air circulation oven
Roasting 10min, stops heating, continues to toast 10min using the circulating fan in heated-air circulation oven, stops heating；
（11）Packaging：Treat that bread cools down laggard luggage box, get product.
Embodiment 2
A kind of bread rich in omega 3, is made up of the component of following mass fraction：
450 parts of Strong flour, 20 parts of linseed meal, 20 parts of pumpkin powder, 80 parts of white granulated sugar, 5 parts of salt, 80 parts of egg liquid, shortening 55
Part, 155 parts of water.
A kind of bread preparation technology rich in omega 3, comprises the following steps：
（1）First time and face：Strong flour is added in dough mixing machine and yeast is well mixed, and linseed meal is poured into flour mixed with adulterants
In powder, side bevelling stirs, and modulates dough；
（2）Ferment for the first time：Dough is put into temperature as 30 DEG C, ferment 1 ~ 2h in the incubator that relative humidity is 85%；
（3）Second and face：Strong flour, pumpkin powder powder, white granulated sugar, salt, egg liquid, shortening, water are added in dough mixing machine and mixed
Close uniformly, the dough stirring added after fermenting for the first time is uniform, and face 30min is until dough surface is smooth, gluten extension；
（4）Second of fermentation：The dough modulated is put into temperature as 35 DEG C, relative humidity is to be fermented in 85% incubator
1h；
（5）Shaping：The dough that second of fermentation is completed is taken out, cuts and is organized into diameter about 8cm dough；
（6）Third time is fermented：Dough after shaping is put into temperature as 35 DEG C, relative humidity is that the is carried out in 85% incubator
Ferment 40min three times；
（7）Toast for the first time：In each dough surface brush egg pulp that third time fermentation is completed, it is then fed into baking box and is toasted,
Baking box excessive internal heat temperature is 230 DEG C, and lower fiery temperature is 200 DEG C, time 30min, and entering stove end in oven sprays steam, steam
Temperature is 85 DEG C；
（8）Cooling：Bread after first time is toasted cools down 14h；
（9）Cut shape, apply sauce：Bread after cooling is cut from centre but not cut off, red bean mud is inserted at joint-cutting；
（10）Second of baking：By step（9）Obtained bread is fed again into baking box, is dried in 160 DEG C of heated-air circulation oven
Roasting 10min, stops heating, continues to toast 10min using the circulating fan in heated-air circulation oven, stops heating；
（11）Packaging：Treat that bread cools down laggard luggage box, get product.
Claims (5)
1. a kind of bread rich in omega 3, it is characterised in that be made up of the component of following mass fraction：
400 ~ 500 parts of Strong flour, 15 ~ 25 parts of linseed meal, 15 ~ 25 parts of pumpkin powder, 70 ~ 90 parts of white granulated sugar, 4 ~ 6 parts of salt, egg
70 ~ 90 parts of liquid, 45 ~ 65 parts of shortening, 140 ~ 170 parts of water.
2. a kind of bread rich in omega 3, it is characterised in that be made up of the component of following mass fraction：
400 parts of Strong flour, 15 parts of linseed meal, 15 parts of pumpkin powder, 70 parts of white granulated sugar, 4 parts of salt, 70 parts of egg liquid, shortening 45
Part, 140 parts of water.
3. a kind of bread rich in omega 3, it is characterised in that be made up of the component of following mass fraction：
500 parts of Strong flour, 25 parts of linseed meal, 25 parts of pumpkin powder, 90 parts of white granulated sugar, 6 parts of salt, 90 parts of egg liquid, shortening 65
Part, 170 parts of water.
4. a kind of bread rich in omega 3, it is characterised in that be made up of the component of following mass fraction：
450 parts of Strong flour, 20 parts of linseed meal, 20 parts of pumpkin powder, 80 parts of white granulated sugar, 5 parts of salt, 80 parts of egg liquid, shortening 55
Part, 155 parts of water.
A kind of 5. bread preparation technology rich in omega 3 as described in any one of claim 1-4, it is characterised in that including
Following steps：
（1）First time and face：Strong flour is added in dough mixing machine and yeast is well mixed, and linseed meal is poured into flour mixed with adulterants
In powder, side bevelling stirs, and modulates dough；
（2）Ferment for the first time：Dough is put into temperature as 30 DEG C, ferment 1 ~ 2h in the incubator that relative humidity is 85%；
（3）Second and face：Strong flour, pumpkin powder powder, white granulated sugar, salt, egg liquid, shortening, water are added in dough mixing machine and mixed
Close uniformly, the dough stirring added after fermenting for the first time is uniform, and 20 ~ 40min of face is until dough surface is smooth, gluten extension；
（4）Second of fermentation：The dough modulated is put into temperature as 35 DEG C, fermentation 1 in the incubator that relative humidity is 85% ~
2h；
（5）Shaping：The dough that second of fermentation is completed is taken out, cuts and is organized into diameter about 8cm dough；
（6）Third time is fermented：Dough after shaping is put into temperature as 35 DEG C, relative humidity is that the is carried out in 85% incubator
Ferment 20 ~ 50min three times；
（7）Toast for the first time：In each dough surface brush egg pulp that third time fermentation is completed, it is then fed into baking box and is toasted,
Baking box excessive internal heat temperature is 220 ~ 240 DEG C, and lower fiery temperature is 190 ~ 210 DEG C, and the time is 25 ~ 30min, and entering stove end in oven sprays
Steam, the temperature of steam is 85 ~ 95 DEG C；
（8）Cooling：Bread after first time is toasted cools down 12 ~ 16h；
（9）Cut shape, apply sauce：Bread after cooling is cut from centre but not cut off, red bean mud is inserted at joint-cutting；
（10）Second of baking：By step（9）Obtained bread is fed again into baking box, in 160 ~ 170 DEG C of heated-air circulation oven
8 ~ 12min of middle baking, stop heating, continue 8 ~ 12min of baking using the circulating fan in heated-air circulation oven, stop heating；
（11）Packaging：Treat that bread cools down laggard luggage box, get product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711260897.1A CN107711981A (en) | 2017-12-04 | 2017-12-04 | A kind of bread and its preparation technology rich in omega 3 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711260897.1A CN107711981A (en) | 2017-12-04 | 2017-12-04 | A kind of bread and its preparation technology rich in omega 3 |
Publications (1)
| Publication Number | Publication Date |
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| CN107711981A true CN107711981A (en) | 2018-02-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711260897.1A Pending CN107711981A (en) | 2017-12-04 | 2017-12-04 | A kind of bread and its preparation technology rich in omega 3 |
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| CN (1) | CN107711981A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108294082A (en) * | 2018-03-14 | 2018-07-20 | 安徽金太阳食品有限公司 | A kind of sticky rice products processing method |
| CN111109324A (en) * | 2019-12-27 | 2020-05-08 | 淮北徽香昱原早餐工程有限责任公司 | Sliced bread |
| CN111357790A (en) * | 2018-12-26 | 2020-07-03 | 内蒙古兆丰河套面业有限公司 | Method for making secondary fermentation bread |
| CN115812905A (en) * | 2022-12-28 | 2023-03-21 | 苏州微克生活科技有限公司 | Preparation method of steamed bread rich in Omega-3 fatty acid |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957215A (en) * | 2015-06-16 | 2015-10-07 | 郑州师范学院 | Bread and processing technology thereof |
| CN105123829A (en) * | 2015-09-14 | 2015-12-09 | 胡积松 | Process for producing bread |
| CN105794912A (en) * | 2016-05-20 | 2016-07-27 | 吉林省农业科学院 | Flaxseed bread preparation method |
-
2017
- 2017-12-04 CN CN201711260897.1A patent/CN107711981A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957215A (en) * | 2015-06-16 | 2015-10-07 | 郑州师范学院 | Bread and processing technology thereof |
| CN105123829A (en) * | 2015-09-14 | 2015-12-09 | 胡积松 | Process for producing bread |
| CN105794912A (en) * | 2016-05-20 | 2016-07-27 | 吉林省农业科学院 | Flaxseed bread preparation method |
Non-Patent Citations (1)
| Title |
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| 徐桂花等: "南瓜粉面包的研制", 《宁夏农学院学报》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108294082A (en) * | 2018-03-14 | 2018-07-20 | 安徽金太阳食品有限公司 | A kind of sticky rice products processing method |
| CN111357790A (en) * | 2018-12-26 | 2020-07-03 | 内蒙古兆丰河套面业有限公司 | Method for making secondary fermentation bread |
| CN111109324A (en) * | 2019-12-27 | 2020-05-08 | 淮北徽香昱原早餐工程有限责任公司 | Sliced bread |
| CN115812905A (en) * | 2022-12-28 | 2023-03-21 | 苏州微克生活科技有限公司 | Preparation method of steamed bread rich in Omega-3 fatty acid |
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| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180223 |
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