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Sticky rice and red date bun

A technology of red dates and glutinous rice, which is applied 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 the effect of stable color and good taste.

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

At present, there are no types that are combined with people's daily edible vegetables, so they cannot meet people's needs for both nutrition and health in breakfast

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A glutinous rice and red date bread, which is composed of the following raw materials in parts by weight: 200-250 parts of wheat flour, 100-140 parts of glutinous rice, 30-40 parts of brown rice flour, 5-9 parts of Chuan Fritillaria, 5-9 parts of Shouwu, woody 7-9 parts, 10-16 parts of black plum, 50-60 parts of red dates, 5-15 parts of sucrose, 10-20 parts of vegetable oil, 10-20 parts of eggs, 20-30 parts of honey, 3-5 parts of table salt, 5 parts of yeast powder -7 parts and 200-300 parts of water.

Embodiment 2

[0015] A glutinous rice and red date bread, which is composed of the following raw materials in parts by weight: 200 parts of wheat flour, 100 parts of glutinous rice, 30 parts of brown rice flour, 5 parts of Chuan Fritillaria, 5 parts of Shouwu, 7 parts of Muxiang, 10 parts of black plum, and 50 parts of red dates , 5 parts of sucrose, 10 parts of vegetable oil, 10 parts of eggs, 20 parts of honey, 3-5 parts of salt, 5 parts of yeast powder and 200 parts of water.

Embodiment 3

[0017] A glutinous rice and red date bread, which is composed of the following raw materials in parts by weight: 225 parts of wheat flour, 120 parts of glutinous rice, 35 parts of brown rice flour, 7 parts of Chuan Fritillaria, 7 parts of Shouwu, 8 parts of Muxiang, 13 parts of ebony, and 55 parts of red dates , 10 parts of sucrose, 15 parts of vegetable oil, 15 parts of eggs, 25 parts of honey, 4 parts of salt, 6 parts of yeast powder and 250 parts of water.

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Abstract

The invention discloses a sticky rice and red date bun. The bun is made from, by weight, 200-250 parts of wheat meal, 100-140 parts of sticky rice, 30-40 parts of coarse rice powder, 5-9 parts of bulbus fritillariae cirrhosae, 5-9 parts of fleece-flower roots, 7-9 parts of costustoot, 10-16 parts of smoked plum, 50-60 parts of red dates, 5-15 parts of cane sugar, 10-20 parts of plant oil, 10-20 parts of eggs, 20-30 parts of honey, 3-5 parts of salt, 5-7 parts of yeast powder and 200-300 parts of water. The produced sticky rice and red date bun is free of additives, stable in color and luster and good in taste, has functions of tonifying deficiency and qi, nourishing blood for tranquilization, strengthening spleens and stomachs and the like, has certain life cultivation and health preservation effects, and is suitable for being eaten by most people.

Description

technical field [0001] The invention belongs to the field of food and relates to glutinous rice red date bread. 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 used are basically the same, only different additives are ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36A21D2/34
CPCA21D13/06A21D2/34A21D2/36
Inventor 于晶晶
Owner QINGDAO ZHENGNENGLIANG FOOD
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