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Making method of herb bread

A production method and bread technology, which are applied in the processing of dough, baking, baked food, etc., to achieve the effects of delicate taste, promotion of income and efficiency, and physical fitness.

Inactive Publication Date: 2013-10-23
汪永辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are no reports or products on the market for processed herb bread made of cypress herb, wolfberry head, and kudzu root starch as raw materials.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1, a kind of preparation method of vanilla bread, adopts the following steps:

[0025] 1. Pretreatment of cypress herb: take the fresh stems and leaves of cypress pine from the bolting stage to the flowering stage, clean them and crush them in a crusher equipped with a 120-mesh sieve, then pour them into a container, and add the cypress leaves 0.4% pectinase and 0.5% cellulase by weight of pine grass, heated to 40°C, combined with hydrolysis for 60 minutes, to obtain pine pine herb hydrolyzate;

[0026] 2. Pretreatment of wolfberry heads: After the tender wolfberry heads are picked, clean them, soak them in 1.5% sodium bicarbonate aqueous solution for 10 minutes, and then crush them with a crusher equipped with a 120-mesh sieve to obtain wolfberry head pulp;

[0027] 3. Sweet grass pretreatment: take the fresh leaves of sweet grass with a leaf age of 15-25 days, after cleaning, soak in 1.5% sodium bicarbonate aqueous solution for 10 minutes, and then use a 12...

Embodiment 2

[0035] Embodiment 2, a kind of preparation method of vanilla bread, adopts the following steps:

[0036] 1. Pretreatment of cypress herb: take the fresh stems and leaves of cypress pine from the bolting stage to the flowering stage, clean them and crush them in a crusher equipped with an 80-mesh sieve, then pour them into a container, and add the cypress leaves 0.4% pectinase and 0.8% cellulase by weight of pine grass, heated to 42°C, combined with hydrolysis for 50 minutes, and then crushed with a crusher equipped with a 120-mesh sieve to obtain a hydrolyzate of pine grass;

[0037]2. Pretreatment of wolfberry heads: After the tender wolfberry heads are picked, clean them, crush them with a crusher equipped with an 80-mesh screen, and then pour them into a container, add 0.3% pectinase and 0.5% cellulose by weight of the wolfberry heads enzyme, heated to 42°C, combined with hydrolysis for 50 minutes, and then crushed with a crusher equipped with a 120-mesh sieve to obtain a h...

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PUM

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Abstract

The invention discloses a making method of herb bread. The herb bread is made by selecting fresh silphium perfoliatum, Chinese wolfberry sprout, pueraria starch and wheat meal through the working procedures of preprocessing, proportioning, modulation, fermentation, molding, roasting, packaging, inspection and the like. A finished product has the special fresh scent of the silphium perfoliatum, has fine and smooth taste, is rich in vegetable protein, multiplex vitamins and dietary fibers and has the effects of clearing heat and removing toxicity, tonifying the liver and strengthening the spleen as well as strengthening the physique. Glycyrrhiza uralensis is used as a sweetening agent for replacing white granulated sugar in production, and the herb bread as a sugar-free food can be eaten by diabetics. The blank of the product in China is filled while the silphium perfoliatum is comprehensively utilized; and meanwhile, the difficult problems that the silphium perfoliatum only can be used as a feed and the benefit is not high are solved for planting farmers, and the income increase and the efficiency improvement of the farmers can be effectively promoted.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing. Specifically, a nutritious and health-care bread is produced by adding wheat flour and kudzu root starch through a given process by using cypress herb and goji berries. Background technique [0002] Cypress herb is a perennial herbaceous plant of Compositae, which has high nutritional content and higher protein yield per unit area than perennial legumes and corn. Stems and leaves are rich in protein, calcium, phosphorus, potassium, carotene and vitamins. According to the analysis and determination, the calcium content of dried cypress herb is 2.5%-3.22%, the phosphorus content is 0.28%-0.6%, the potassium content is 2%-2.8%, the carotene content is 4.26mg / kg, and the vitamin C content 52.3-52.8mg / kg, vitamin E content is 65mg / kg. Its protein contains 17 kinds of essential amino acids for humans and animals, especially the limiting amino acid lysine, which accounts for 5.5...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/36
Inventor 汪永辉
Owner 汪永辉
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