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Manufacturing method for green bean bread

A production method, the technology of green beans, applied in the direction of dough processing, baking, baked food with modified ingredients, etc., can solve the problems of insufficient nutrition and unsatisfactory nutrition

Inactive Publication Date: 2013-11-27
吴祥忠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is a commonly used staple food. Bread contains a variety of nutrients needed by the human body, but the nutrition is not comprehensive enough to meet people's pursuit of food that is rich in nutrition, unique in taste and has health care functions.

Method used

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Comparison scheme
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Embodiment Construction

[0012] A kind of preparation method of green bean bread, comprises the following steps:

[0013] (1) Weigh the following raw materials in parts by weight: wheat flour 80, yam powder 10, lotus root powder 5, green beans 20, Moringa leaf powder 2, hawthorn powder 1, stick grass 1, green tea 1, poria cocos 1, amomum 2, Polygonatum 2, Horseshoe Leaf 2, Ginger 23, Radix Ginseng 1, Yeast Powder 13, Sugar 3, Salt 1, Water, Palm Oil Appropriate;

[0014] (2) Stir-fry the green beans; put the stick grass, green tea, poria cocos, amomum, Polygonatum odoratum, water chestnut leaves, ginger, and sand ginseng into a cloth bag, add water to boil with salt, add green beans, and cook on low heat 2 hours; take out the green beans and dry them, and conduct ultrafiltration on the decoction to obtain the refined liquid;

[0015] (3) Mix wheat flour, yam powder, lotus root powder, moringa leaf powder, hawthorn powder, and yeast powder, add sugar to the refined liquid and stir to dissolve, knead w...

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PUM

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Abstract

A manufacturing method for green bean bread is characterized by comprising, by weight, 80-100 parts of wheat flour, 10-15 parts of Chinese yam powder, 5-10 parts of lotus root powder, 15-20 parts of green beans, 2-3 parts of spicy muye powder, 1-2 parts of hawthorn powder, 1-2 parts of pseudostellaria heterophylla, 1-2 parts of green tea, 1-3 parts of poria cocos, 2-3 parts of fructus amomi, 2-3 parts of polygonatum odoratum, 2-3 parts of water-chestnut leaves, 2-3 parts of fresh gingers, 1-2 parts of adenophora stricta, 1-3 parts of yeast powder, 3-6 parts of white sugar, 1-2 parts of table salt, and a defined amount of water and palm oil. According to the formula of the manufacturing method, the green beans are decocted through the green tea, traditional Chinese medicines and other components, ultrafiltration is carried out on filter liquor to be added to the bread, the healthcare function of the green beans and pastes is increased, radix ophiopogonis and adenophora elata have the functions of nourishing yin to clear away the lung-heat, tonifying the stomach and promoting fluids, and the fructus amomi enhances resistance and the immunologic function, can invigorate the stomach and help digestion, and the green bean bread is suitable for being eaten by various crowds.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for making green bean bread. Background technique [0002] Bread is a food made by grinding and heating five grains (usually wheat). It is a commonly used staple food. Bread contains various nutrients needed by the human body, but the nutrition is not comprehensive enough to satisfy people's pursuit of food that is not only rich in nutrition, unique in taste, but also has health care functions. Contents of the invention [0003] The object of the present invention is to provide a method for making green bean bread, which enriches the varieties of bread. The bread of the present invention has unique taste and rich and balanced nutrition. [0004] The technical scheme that the present invention adopts is as follows: [0005] A kind of preparation method of green bean bread, comprises the following steps: [0006] (1) Weigh the following raw materials in parts by weight: wheat flou...

Claims

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Application Information

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IPC IPC(8): A21D13/00A21D2/36A21D13/06
Inventor 吴祥忠
Owner 吴祥忠
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