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Blood replenishing and qi tonifying bread

A technology for nourishing blood and nourishing qi and bread, which is used in the processing of dough, baking, and baked goods with modified ingredients, etc., can solve the problem of not being able to meet the needs of both nutrition and health for breakfast, and achieve stable color, good taste and nutrition. rich effects

Inactive Publication Date: 2016-01-06
QINGDAO ZHENGNENGLIANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The raw materials used are basically the same, only different flavors are added with different additives. At present, there is no type that can be combined with people's daily health care medicines, so it cannot meet people's needs for breakfast nutrition and health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A bread for nourishing blood and nourishing qi, which is composed of the following raw materials in parts by weight: 100-140 parts of glutinous rice, 30-40 parts of wheat flour, 30-40 parts of brown rice flour, 5-9 parts of Chuan Fritillaria, 30-40 parts of red bean powder, black plum 10-16 parts, 50-60 parts of red dates, 5-7 parts of Atractylodes macrocephala, 5-7 parts of ginseng, 10-20 parts of vegetable oil, 10-20 parts of eggs, 30-40 parts of honey, 3-5 parts of table salt, 3 parts of yeast powder -5 parts and 160-220 parts of water.

Embodiment 2

[0014] A bread for nourishing blood and nourishing qi, which is composed of the following raw materials in parts by weight: 100 parts of glutinous rice, 30 parts of wheat flour, 30 parts of brown rice flour, 5 parts of Chuan Fritillaria, 30 parts of red bean powder, 10 parts of black plum, 50 parts of red dates, and 5 parts of Atractylodes macrocephala , 5 parts of ginseng, 10 parts of vegetable oil, 10 parts of eggs, 30 parts of honey, 3 parts of salt, 3 parts of yeast powder and 160 parts of water.

Embodiment 3

[0016] A bread for nourishing blood and nourishing qi, which is composed of the following raw materials in parts by weight: 120 parts of glutinous rice, 35 parts of wheat flour, 35 parts of brown rice flour, 7 parts of fritillaria, 35 parts of red bean powder, 13 parts of black plum, 55 parts of red dates, and 6 parts of Atractylodes macrocephala , 6 parts of ginseng, 15 parts of vegetable oil, 15 parts of eggs, 35 parts of honey, 4 parts of salt, 4 parts of yeast powder and 190 parts of water.

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PUM

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Abstract

The invention discloses blood replenishing and qi tonifying bread. The blood replenishing and qi tonifying bread is prepared from, by weight, 100-140 parts of sticky rice, 30-40 parts of wheat flour, 30-40 parts of coarse rice powder, 5-9 parts of Szechuan fritillary bulbs, 30-40 parts of red bean powder, 10-16 parts of smoked plums, 50-60 parts of red dates, 5-7 parts of rhizoma atractylodis macrocephala, 5-7 parts of ginseng, 10-20 parts of vegetable oil, 10-20 parts of eggs, 30-40 parts of honey, 3-5 parts of table salt, 3-5 parts of yeast powder and 160-220 parts of water. The prepared blood replenishing and qi tonifying bread is free of additives and rich in nutrition, has the effects of tonifying deficiency and qi, nourishing blood for tranquillization, strengthening the spleen and the stomach, promoting digestion and the like, has certain life cultivation and health preservation functions and is suitable for most people.

Description

technical field [0001] The invention belongs to the field of food, and relates to a kind of bread for nourishing blood and nourishing qi. Background technique [0002] Bread is a large class of food with the longest history and the largest consumption in baked goods. In many countries such as Europe and America, bread is the staple food of people. In my country, though bread is called convenience food or belongs to pastry and the like, along with the development of the national economy and the improvement of people's living standards, bread has occupied a large proportion in the dietary life of the Chinese people. At present, there are many kinds of bread in our country, but the raw materials are basically the same. Wheat flour is used as the basic raw material, other auxiliary materials are added, and water is added to make dough, which is completed through processes such as yeast fermentation, shaping, forming and baking. The raw materials it adopts are basically the same...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36
CPCA21D13/06A21D2/36
Inventor 于晶晶
Owner QINGDAO ZHENGNENGLIANG FOOD
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