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Bread with Chinese yam and Chinese date and preparation method thereof

A technology of jujube and yam, applied in dough processing, baking, baked food, etc., can solve the problems of bad taste and no health care effect of bread, achieve the effects of reducing nucleic acid damage, making the inside soft, and reducing cardiovascular diseases

Inactive Publication Date: 2015-04-22
李北丹
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The bread tastes bad and has no health benefits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] In the embodiment of the present invention, a kind of yam and jujube bread, raw materials in parts by weight include: 20g of yam, 20g of jujube, 600g of high-gluten flour, 200g of low-gluten flour, 30g of brown sugar, 15g of salt, 50g of milk powder, 55g of eggs, Oil 110g, instant yeast 10g, improver 4g, lycopene 0.001g, glycyrrhizin 0.001g, purified water 500g.

[0025] The preparation method of described yam and jujube bread comprises the following steps:

[0026] (1) The raw material yam is peeled, washed, dried at 60°C, and chopped. The raw material jujube is pitted, washed, steamed, and dried at 50°C. The two raw materials are mixed and crushed in a grinder to 60 mesh. , cross 60 mesh sieves and make the mixed fine powder of yam and jujube;

[0027] (2) Put the crushed yam and jujube mixed fine powder together with high-gluten flour, low-gluten flour, brown sugar, salt, instant yeast, milk powder, and improver into the mixing tank, stir at a slow speed for 3 minut...

Embodiment 2

[0034] In the embodiment of the present invention, a kind of yam and jujube bread, raw materials in parts by weight include: 30g of yam, 30g of jujube, 650g of high-gluten flour, 300g of low-gluten flour, 35g of brown sugar, 20g of table salt, 40g of milk powder, 80g of eggs, Leather surface oil 60g, oil layer oil 60g, instant yeast 15g, improver 5g, lycopene 0.0015g, glycyrrhizin 0.0015g, purified water 540g.

[0035] The preparation method of described yam and jujube bread comprises the following steps:

[0036] (1) The raw material yam is peeled, washed, dried at 80°C, and chopped, the raw material jujube is pitted, washed, steamed, dried at 60°C, the two raw materials are mixed, and crushed in a grinder to 80 mesh , cross 70 mesh sieves and make the mixed fine powder of yam and jujube;

[0037] (2) Put the crushed yam and jujube mixed fine powder together with high-gluten flour, low-gluten flour, brown sugar, salt, instant yeast, milk powder, and improver into the mixing ta...

Embodiment 3

[0043] In the embodiment of the present invention, a kind of yam and jujube bread, raw materials in parts by weight include: 40g of yam, 40g of jujube, 800g of high-gluten flour, 400g of low-gluten flour, 40g of brown sugar, 25g of salt, 70g of milk powder, 85g of eggs, Oil 140g, instant yeast 20g, improver 6g, lycopene 0.002g, glycyrrhizin 0.002g, purified water 580g.

[0044] The preparation method of described yam and jujube bread comprises the following steps:

[0045] (1) Peel the raw material yam, wash it, dry it at 90°C, and chop it; remove the core of the raw material jujube, wash it, steam it, dry it at 60°C, mix the two raw materials, and crush it to 90 mesh in a grinder , cross 70 mesh sieves to make the mixed fine powder of yam and jujube;

[0046] (2) Put the crushed yam and jujube mixed fine powder together with high-gluten flour, low-gluten flour, brown sugar, salt, instant yeast, milk powder, and improver into the mixing bucket, stir at a slow speed for ...

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Abstract

The invention discloses bread with Chinese yam and Chinese date, and the bread comprises the following raw materials in parts by weight: 20g to 40g of Chinese yam, 20g to 40g of Chinese date, 600g to 700g of high-gluten flour, 200g to 400g of low-gluten flour, 15g to 25g of salt, 50g to 70g of milk powder, 55g to 85g of egg, 110g to 140g of oil grease, 10g to 20g of instant dry yeast, 4g to 6g of improver, 0.001g to 0.002g of lycopene, 0.001g to 0.002g of glycyrrhizin, and 500g to 580g of pure water. The bread with Chinese yam and Chinese date has high edible effect, can replenish Qi, reinforce the spleen and regulate Qi and blood, and is applicable to the problems of hypomenorrhea, lumbar spinal cord aching and limp, dizziness and tinnitus, coldness in lower abdomen and frequent urination at night during the puberty of women due to the deficiency of the kidney.

Description

technical field [0001] The invention relates to a formula and a preparation method of a health food, in particular to a yam and jujube bread and a preparation method thereof, belonging to the field of food health care. Background technique [0002] Red jujube, also known as jujube, has been listed as one of the five fruits of "peach, plum, plum, apricot, and jujube" since ancient times. It has a long history. The most prominent feature of jujube is its high vitamin content. A clinical study abroad shows that : For patients who eat jujube continuously, their health recovery is more than 3 times faster than simply taking vitamin medicine. Therefore, jujube has the reputation of "natural vitamin pill". It is recorded in the Chinese herbal medicine book "The Classic" that red dates are sweet and warm in nature, and belong to the spleen and stomach meridian. Jujube can improve human immunity and inhibit cancer cells: pharmacological studies have found that jujube can promote th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/00A21D2/36
Inventor 李良
Owner 李北丹
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