CN105123829A - Process for producing bread - Google Patents
Process for producing bread Download PDFInfo
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- CN105123829A CN105123829A CN201510590778.7A CN201510590778A CN105123829A CN 105123829 A CN105123829 A CN 105123829A CN 201510590778 A CN201510590778 A CN 201510590778A CN 105123829 A CN105123829 A CN 105123829A
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Abstract
The invention discloses a process for producing bread and relates to the field of food processing. An overall process for bread production is completed through the steps of preparing a traditional Chinese medicine solution for tonifying blood, preparing red beet root powder, preparing mulberry powder, carrying out first-time dough kneading, carrying out first-time fermentation, carrying out second-time dough kneading, carrying out second-time fermentation, carrying out reshaping, carrying out third-time fermentation, carrying out first-time baking, carrying out cooling, carrying out cutting, carrying out jam coating, carrying out second-time baking, carrying out packaging and the like. According to the process, high-gluten wheat flour serves as a main raw material, high-nutrition blood-tonifying natural substances such as the red beet root powder, the mulberry powder and the like are added, and dough kneading is carried out by using the traditional Chinese medicine solution, which is prepared through decocting angelica sinensis, wolfberry fruits and the like, instead of water, so that the bread contains high-content blood-tonifying substances, can be used for preventing anemia, can be used for treating mild anemia and is very beneficial to fast-paced-living office workers.
Description
Technical field
The present invention relates to food processing field, particularly relate to a kind of bread production technology.
Background technology
Bread take wheat flour as primary raw material, and adding water together with other auxiliary materials with yeast is modulated into dough, then through fermentation, cut the fermented food that the operation such as shape, baking is processed into.Bread is nutritious with it, it is fluffy to organize, the features such as digestion, instant that are easy to become the most popular culture propagation food, and it accounts for absolute landslide at global consumption figure.And along with the raising of people's living standard, people require bread more soft good to eat while, wish that bread has some health care as the food that daily life is the most edible.Due to the quickening of modern people's rhythm of life, the strengthening of operating pressure, increasing people starts to stay up late, have fast food, nutritional deficiency is caused to cause anaemia, anaemia ignores serious consequences such as causing again barrier property anaemia, leukemia for a long time, therefore, nourish if can add in bread the nutriment that nourishes blood, make people save time eat bread while obtain high nutrition will be welcomed by the people.
Summary of the invention
For overcoming the deficiency in prior art, the object of the invention is to provide a kind of bread production technology.
For realizing object of the present invention, technical scheme of the present invention is as follows:
A kind of bread production technology, comprises following processing step:
(1) blood tonic liquid preparation: take Radix Angelicae Sinensis 2 ~ 4 parts, the fruit of Chinese wolfberry 2 ~ 4,1 ~ 2 part, cultivated land, Ligusticum wallichii 1 ~ 2 part, the root of herbaceous peony 1 ~ 2 part, donkey-hide gelatin 1 ~ 2, Chinese hawthorn seed 1 ~ 2 part, arillus longan 1 ~ 2 part by quality, after the soak by water adding its gross weight 4 ~ 6 times after mixing removes slag, obtain blood tonic liquid for subsequent use;
(2) red beet root powder preparation: get fresh red beet root, carries out drying through band drier after cleaning, makes its water content be 0 ~ 5%, then pulverize through pulverizer, and obtained red beet root powder is for subsequent use;
(3) mulberries powder preparation: get fresh mulberries is the saline sook 1 ~ 2 minute of 5 ~ 7% by concentration, takes out to drain rear use juice extractor and squeeze the juice, and to make mulberries powder for subsequent use by spray-dried for its juice;
(4) first time and face: add Strong flour and yeast mixes in dough mixing machine, be poured in mixed flour by blood tonic liquid, limit bevelling stirs, modulation dough;
(5) first time fermentation: dough being put into temperature is 30 DEG C, relative humidity is the 1 ~ 2h that ferments in the incubator of 85%;
(6) second time and face: Strong flour, red beet root powder, mulberries powder, milk powder, egg liquid, butter, salt, anticorrisive agent, water-loss reducer are added in dough mixing machine and mixes, blood tonic liquid is utilized to be modulated into dough, add the dough stirring after first time fermentation even, and face 20 ~ 40min is until dough surface is smooth, gluten expansion;
(7) second time fermentation: the dough modulated being put into temperature is 35 DEG C, relative humidity is the 1 ~ 2h that ferments in the incubator of 85%;
(8) shaping: dough second time fermented takes out, and cuts and is organized into the dough that diameter is about 8cm;
(9) third time fermentation: the dough after shaping being put into temperature is 35 DEG C, relative humidity is carry out third time fermentation 20 ~ 50min in the incubator of 85%;
(10) first time baking: at each dough surface brush egg pulp that third time has fermented, then send into baking box to toast, baking box temperature of getting angry is 220 ~ 240 DEG C, lower fiery temperature is 190 ~ 210 DEG C, time is 25 ~ 30min, enter stove end ejection steam at oven, the temperature of steam is 85 ~ 95 DEG C;
(11) cool: by the bread cooling 12 ~ 16h after first time baking;
(12) cut shape, be coated with sauce: cooled bread cut from centre but does not cut off, inserting red bean mud at joint-cutting place;
(13) second time baking: the bread that step (12) obtains is sent into baking box again, 8 ~ 12min is toasted in the heated-air circulation oven of 160 ~ 170 DEG C, stop heating, utilize the circulating fan in heated-air circulation oven to continue baking 8 ~ 12min, stop heating;
(14) pack: treat that bread cools laggard luggage box, get product.
Above-mentioned a kind of bread production technology, wherein, in described step (4), the mass ratio of Strong flour, blood tonic liquid, yeast is 20:15:1.
Above-mentioned a kind of bread production technology, wherein, in described step (6), the mass ratio of Strong flour, blood tonic liquid, butter, red beet root powder, mulberries powder, milk powder, egg liquid, salt, anticorrisive agent is 40:30:10:8:8:5:2:1:1.
Above-mentioned a kind of bread production technology, wherein, in described step (6), first time and face dough account for 1/2 of dough total amount.
Above-mentioned a kind of bread production technology, wherein, in described step (6), anticorrisive agent is the mixture of sodium dehydroacetate, calcium propionate, potassium sorbate, Sodium Benzoate and parabens.
Above-mentioned a kind of bread production technology, wherein, in described step (6), water-loss reducer is the mixture of sorbierite, xylitol, maltitol, hydroxyl isomaltulose, lactitol, edible glycerol, converted starch and propane diols.
Beneficial effect of the present invention: first, bread take Strong flour as primary raw material, add red beet root powder, the contour nutrition and enriching blood natural materials of mulberries powder, and with Radix Angelicae Sinensis, the fruit of Chinese wolfberry etc. boil herb liquid replace water carry out and face, make the hematinic species containing high-load in bread, not only can prevent anaemia, and slight anaemia can be treated, the working clan of fast pace life is highly profitable; Secondly, bread adopts three fermentations, the processing mode that cures for twice is produced, and the bread obtained compares that common bread inside is more fluffy, and outside is more crisp, the very unique delicious food of mouthfeel; In addition, do not add sweetener in bread, its sweet taste is provided by red beet root powder completely, in the pink of condition, and the color of red beet root powder and mulberries powder uniqueness makes bread inside present natural redness, very tempting; Finally, the anticorrisive agent added in bread and water-loss reducer are the mixture of many kinds of substance, and such many kinds of substance is collaborative to play a role, and can reach the object of minimum amount best effects, keep bread fine quality.
Detailed description of the invention
The technological means realized for making the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with detailed description of the invention, setting forth the present invention further.
Embodiment 1:
A kind of bread production technology, comprises following processing step:
(1) blood tonic liquid preparation: take Radix Angelicae Sinensis 2 ~ 4 parts, the fruit of Chinese wolfberry 2 ~ 4,1 ~ 2 part, cultivated land, Ligusticum wallichii 1 ~ 2 part, the root of herbaceous peony 1 ~ 2 part, donkey-hide gelatin 1 ~ 2, Chinese hawthorn seed 1 ~ 2 part, arillus longan 1 ~ 2 part by quality, after the soak by water adding its gross weight 4 ~ 6 times after mixing removes slag, obtain blood tonic liquid for subsequent use;
(2) red beet root powder preparation: get fresh red beet root, carries out drying through band drier after cleaning, makes its water content be 0 ~ 5%, then pulverize through pulverizer, and obtained red beet root powder is for subsequent use;
(3) mulberries powder preparation: get fresh mulberries is the saline sook 1 ~ 2 minute of 5 ~ 7% by concentration, takes out to drain rear use juice extractor and squeeze the juice, and to make mulberries powder for subsequent use by spray-dried for its juice;
(4) first time and face: add Strong flour and yeast mixes in dough mixing machine, be poured in mixed flour by blood tonic liquid, limit bevelling stirs, modulation dough;
(5) first time fermentation: dough being put into temperature is 30 DEG C, relative humidity is the 1 ~ 2h that ferments in the incubator of 85%;
(6) second time and face: Strong flour, red beet root powder, mulberries powder, milk powder, egg liquid, butter, salt, anticorrisive agent, water-loss reducer are added in dough mixing machine and mixes, blood tonic liquid is utilized to be modulated into dough, add the dough stirring after first time fermentation even, and face 20 ~ 40min is until dough surface is smooth, gluten expansion;
(7) second time fermentation: the dough modulated being put into temperature is 35 DEG C, relative humidity is the 1 ~ 2h that ferments in the incubator of 85%;
(8) shaping: dough second time fermented takes out, and cuts and is organized into the dough that diameter is about 8cm;
(9) third time fermentation: the dough after shaping being put into temperature is 35 DEG C, relative humidity is carry out third time fermentation 20 ~ 50min in the incubator of 85%;
(10) first time baking: at each dough surface brush egg pulp that third time has fermented, then send into baking box to toast, baking box temperature of getting angry is 220 ~ 240 DEG C, lower fiery temperature is 190 ~ 210 DEG C, time is 25 ~ 30min, enter stove end ejection steam at oven, the temperature of steam is 85 ~ 95 DEG C;
(11) cool: by the bread cooling 12 ~ 16h after first time baking;
(12) cut shape, be coated with sauce: cooled bread cut from centre but does not cut off, inserting red bean mud at joint-cutting place;
(13) second time baking: the bread that step (12) obtains is sent into baking box again, 8 ~ 12min is toasted in the heated-air circulation oven of 160 ~ 170 DEG C, stop heating, utilize the circulating fan in heated-air circulation oven to continue baking 8 ~ 12min, stop heating;
(14) pack: treat that bread cools laggard luggage box, get product.
Wherein, in described step (4), the mass ratio of Strong flour, blood tonic liquid, yeast is 20:15:1.
Wherein, in described step (6), the mass ratio of Strong flour, blood tonic liquid, butter, red beet root powder, mulberries powder, milk powder, egg liquid, salt, anticorrisive agent is 40:30:10:8:8:5:2:1:1.
Wherein, in described step (6), first time and face dough account for 1/2 of dough total amount.
Wherein, in described step (6), anticorrisive agent is the mixture of sodium dehydroacetate, calcium propionate, potassium sorbate, Sodium Benzoate and parabens.
Wherein, in described step (6), water-loss reducer is the mixture of sorbierite, xylitol, maltitol, hydroxyl isomaltulose, lactitol, edible glycerol, converted starch and propane diols.
Embodiment 2:
All the other are identical with described embodiment 1, difference is, terminate directly to carry out first time baking afterwards in step (8) shaping, so just skipped third time fermentation, become the half sponge process identical with common bread, the bread products obtained and embodiment 1 are compared, find that its inner fluffy soft degree obviously declines, and due to the existence of secondary baking, make the overall mouthfeel of bread hardening, profile is more flat, Quality Down.
Embodiment 3:
All the other are identical with described embodiment 1, difference is, directly pack after step (12) cuts shape, painting sauce, so just skip second time baking, become the direct baking method of forming identical with common bread, the bread products obtained and embodiment 1 are compared, find that its inside is more fluffy, but outside and common bread is as good as, and loses outside crisp, inner fluffy unique oral sensations.
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every utilize description of the present invention to do equivalent structure or equivalent flow process conversion; or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.
Claims (6)
1. a bread production technology, is characterized in that, comprises following processing step:
(1) blood tonic liquid preparation: take Radix Angelicae Sinensis 2 ~ 4 parts, the fruit of Chinese wolfberry 2 ~ 4,1 ~ 2 part, cultivated land, Ligusticum wallichii 1 ~ 2 part, the root of herbaceous peony 1 ~ 2 part, donkey-hide gelatin 1 ~ 2, Chinese hawthorn seed 1 ~ 2 part, arillus longan 1 ~ 2 part by quality, after the soak by water adding its gross weight 4 ~ 6 times after mixing removes slag, obtain blood tonic liquid for subsequent use;
(2) red beet root powder preparation: get fresh red beet root, carries out drying through band drier after cleaning, makes its water content be 0 ~ 5%, then pulverize through pulverizer, and obtained red beet root powder is for subsequent use;
(3) mulberries powder preparation: get fresh mulberries is the saline sook 1 ~ 2 minute of 5 ~ 7% by concentration, takes out to drain rear use juice extractor and squeeze the juice, and to make mulberries powder for subsequent use by spray-dried for its juice;
(4) first time and face: add Strong flour and yeast mixes in dough mixing machine, be poured in mixed flour by blood tonic liquid, limit bevelling stirs, modulation dough;
(5) first time fermentation: dough being put into temperature is 30 DEG C, relative humidity is the 1 ~ 2h that ferments in the incubator of 85%;
(6) second time and face: Strong flour, red beet root powder, mulberries powder, milk powder, egg liquid, butter, salt, anticorrisive agent, water-loss reducer are added in dough mixing machine and mixes, blood tonic liquid is utilized to be modulated into dough, add the dough stirring after first time fermentation even, and face 20 ~ 40min is until dough surface is smooth, gluten expansion;
(7) second time fermentation: the dough modulated being put into temperature is 35 DEG C, relative humidity is the 1 ~ 2h that ferments in the incubator of 85%;
(8) shaping: dough second time fermented takes out, and cuts and is organized into the dough that diameter is about 8cm;
(9) third time fermentation: the dough after shaping being put into temperature is 35 DEG C, relative humidity is carry out third time fermentation 20 ~ 50min in the incubator of 85%;
(10) first time baking: at each dough surface brush egg pulp that third time has fermented, then send into baking box to toast, baking box temperature of getting angry is 220 ~ 240 DEG C, lower fiery temperature is 190 ~ 210 DEG C, time is 25 ~ 30min, enter stove end ejection steam at oven, the temperature of steam is 85 ~ 95 DEG C;
(11) cool: by the bread cooling 12 ~ 16h after first time baking;
(12) cut shape, be coated with sauce: cooled bread cut from centre but does not cut off, inserting red bean mud at joint-cutting place;
(13) second time baking: the bread that step (12) obtains is sent into baking box again, 8 ~ 12min is toasted in the heated-air circulation oven of 160 ~ 170 DEG C, stop heating, utilize the circulating fan in heated-air circulation oven to continue baking 8 ~ 12min, stop heating;
(14) pack: treat that bread cools laggard luggage box, get product.
2. a kind of bread production technology according to claim 1, is characterized in that, in described step (4), the mass ratio of Strong flour, blood tonic liquid, yeast is 20:15:1.
3. a kind of bread production technology according to claim 1, it is characterized in that, in described step (6), the mass ratio of Strong flour, blood tonic liquid, butter, red beet root powder, mulberries powder, milk powder, egg liquid, salt, anticorrisive agent is 40:30:10:8:8:5:2:1:1.
4. a kind of bread production technology according to claim 1, is characterized in that, in described step (6), first time and face dough account for 1/2 of dough total amount.
5. a kind of bread production technology according to claim 1, is characterized in that, in described step (6), anticorrisive agent is the mixture of sodium dehydroacetate, calcium propionate, potassium sorbate, Sodium Benzoate and parabens.
6. a kind of bread production technology according to claim 1, it is characterized in that, in described step (6), water-loss reducer is the mixture of sorbierite, xylitol, maltitol, hydroxyl isomaltulose, lactitol, edible glycerol, converted starch and propane diols.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510590778.7A CN105123829A (en) | 2015-09-14 | 2015-09-14 | Process for producing bread |
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| CN201510590778.7A CN105123829A (en) | 2015-09-14 | 2015-09-14 | Process for producing bread |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105594801A (en) * | 2016-02-02 | 2016-05-25 | 深圳职业技术学院 | Qi and blood replenishing health care bread and manufacturing method thereof |
| CN105594802A (en) * | 2016-02-02 | 2016-05-25 | 深圳职业技术学院 | Qi and blood replenishing health care bread and manufacturing method thereof |
| CN105961488A (en) * | 2016-02-17 | 2016-09-28 | 蚌埠味多多学生营养餐有限公司 | Bread for heart nourishing, nerve smoothing and digestion improvement and preparation method for same |
| CN107646940A (en) * | 2017-11-07 | 2018-02-02 | 安徽鸿泰食品有限公司 | A kind of preparation method of nutrition and health care purple potato hawthorn bread |
| CN107711981A (en) * | 2017-12-04 | 2018-02-23 | 陈立均 | A kind of bread and its preparation technology rich in omega 3 |
| CN108782687A (en) * | 2018-06-20 | 2018-11-13 | 青岛夏掌柜食品有限公司 | A kind of the meat clip Mo and preparation method thereof |
| CN109874833A (en) * | 2017-12-06 | 2019-06-14 | 李侊谋 | The production method of acorn nut bread |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105594801A (en) * | 2016-02-02 | 2016-05-25 | 深圳职业技术学院 | Qi and blood replenishing health care bread and manufacturing method thereof |
| CN105594802A (en) * | 2016-02-02 | 2016-05-25 | 深圳职业技术学院 | Qi and blood replenishing health care bread and manufacturing method thereof |
| CN105961488A (en) * | 2016-02-17 | 2016-09-28 | 蚌埠味多多学生营养餐有限公司 | Bread for heart nourishing, nerve smoothing and digestion improvement and preparation method for same |
| CN107646940A (en) * | 2017-11-07 | 2018-02-02 | 安徽鸿泰食品有限公司 | A kind of preparation method of nutrition and health care purple potato hawthorn bread |
| CN107711981A (en) * | 2017-12-04 | 2018-02-23 | 陈立均 | A kind of bread and its preparation technology rich in omega 3 |
| CN109874833A (en) * | 2017-12-06 | 2019-06-14 | 李侊谋 | The production method of acorn nut bread |
| CN108782687A (en) * | 2018-06-20 | 2018-11-13 | 青岛夏掌柜食品有限公司 | A kind of the meat clip Mo and preparation method thereof |
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