Hypsizygus marmoreus nutrient bread and making method thereof

A technology for seafood mushrooms and bread, which is applied in the directions of dough processing, baking, and baked food, etc., achieves the effects of simple processing method, improved bioavailability, and suitability for large-scale industrial production.

Inactive Publication Date: 2014-09-17
JINAN PENGSHENG AGRI TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is currently no bread with seafood mushroom ingredients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] (1) Select fresh seafood mushrooms without corruption, first clean the dirt and impurities, and then immediately dry them at a temperature of 60°C until the seafood mushrooms have a moisture content of 5%;

[0038] (2) Dried seafood mushrooms were crushed at a temperature of 25°C to a particle size of 100 mesh to obtain coarse particles of seafood mushrooms;

[0039] (3) Use a low-temperature grinder to grind the seafood mushroom powder into a particle size of 600 mesh to obtain mushroom powder A.

Embodiment 2

[0041] (1) Select fresh seafood mushrooms without corruption, first clean the dirt and impurities, and then immediately dry them at a temperature of 60°C until the seafood mushrooms have a moisture content of 5%;

[0042] (2) Dried seafood mushrooms were crushed at a temperature of 25°C to a particle size of 100 mesh to obtain coarse particles of seafood mushrooms;

[0043] (3) Using a low-temperature grinder, crush the seafood mushroom powder into a particle size of 300 mesh to obtain mushroom powder B.

Embodiment 3

[0045] quasi-raw material

[0046] 200 parts of bread flour, 10 parts of mushroom powder A, 0.7 parts of active dry yeast, 15 parts of sugar, 0.3 parts of salt, 8 parts of shortening, 1 part of butter, 10 parts of eggs, and 90 parts of water;

[0047] (1) The first flour adjustment: Stir 140g of bread flour, yeast, and 70g of water for about 3 minutes to make a dough, and then ferment at 28°C for 3.5 hours;

[0048] (2) The second powder adjustment: add the remaining raw materials to the dough obtained in step (1), stir and mix well, and ferment at 25°C for 2 hours;

[0049] (3) The dough obtained in step (2) was cut into pieces, weighed, and formed into bread dough; then the bread dough was proofed at a temperature of 30°C and a relative humidity of 70% for 1 hour;

[0050](4) Bake the bread dough after proofing in step (3) at 200°C for 18 minutes.

[0051] The moisture content of the prepared bread was 50%.

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Abstract

The invention belongs to the field of food processing, and particularly relates to hypsizygus marmoreus nutrient bread and a making method thereof. According to the hypsizygus marmoreus nutrient bread, hypsizygus marmoreus dry powder is added to raw materials for making plain staple bread, and the amount of auxiliary materials (yeast, sugar, salt, oil and water / milk) is reduced at the same time; the nutrient bread is rich in nutrient, the situation that essential amino acid, vitamin and mineral elements lack in staple flour is changed, nutrient complementation is achieved, and the nutrient bread has a certain health care effect if a user always eats the bread; color of the bread is even, and taste of the bread is good; air holes in cut faces is dense and even; the bread is soft and elastic in taste; full baking taste and proper hypsizygus marmoreus taste are realized. In addition, the hypsizygus marmoreus nutrient bread is superior to the plain stale bread in water binding capacity.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a seafood mushroom nutritious bread and a preparation method thereof. Background technique [0002] Seafood mushrooms are white in color, thick in flesh, delicate in taste, fragrant in smell, delicious in taste, and rich in nutrients. The water content in 100g of fresh seafood mushrooms is 88%, crude protein 3.0g, fat 0.08g, crude fiber 1.03g, carbohydrates 7.4g, 0.70g ash, 0.64mg vitamin B1, 5.84mgB2, 186.99mgB6, VC13.8mg, containing 17 kinds of amino acids, accounting for 13.27% of dry weight, of which 7 kinds of essential amino acids account for 36.82% of the total amino acids. Therefore, it has high nutritional value and medicinal value, and is a low-calorie, low-fat health food. In addition, seafood mushrooms also contain several kinds of polysaccharides. The hot water and organic solvent extracts of the fruiting bodies can remove free radicals from the human body...

Claims

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Application Information

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IPC IPC(8): A21D13/00A21D2/36
Inventor 刘克东赵晓燕李云云朱海涛
Owner JINAN PENGSHENG AGRI TECH
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