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Pineapple bread

A technology of pineapple and pineapple skin, which is applied in the field of pineapple buns, can solve the problem of less pineapple buns, and achieve the effect of not losing the chewing feeling, fresh and sweet taste, and cost saving

Inactive Publication Date: 2016-01-20
ANHUI HAOMENGYUAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The ingredients in the pineapple buns are beneficial to the "three high" groups, and will not cause the aggravation of the disease. The suitable crowd and sales scope of the pineapple buns will be expanded. However, there are still few pineapple buns suitable for the "three high" groups currently on the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of pineapple bun, is made up of following raw material of weight part:

[0031] The raw material composition of the dough: high flour 900, water 350, soybean oligosaccharide 150, xylitol 40, egg 80, mushroom 100, red bean 80, butter 80, milk powder 30, yeast 8, salt 8, active soybean powder 5;

[0032] The raw material composition of pineapple peel: low powder 250, cream 150, isomaltooligosaccharide 130, lemon powder 30, egg 40.

[0033] A kind of preparation method of pineapple bun, its concrete steps are:

[0034] Dough making:

[0035] (1) Wash the red beans, add 3 times the amount of water to soak for 8 hours, pour into the pot, boil on medium heat, then change to low heat for 30 minutes, drain, add 1 / 10 of soybean oligosaccharides and xylitol, Mix well and soak for 3 hours to get honey red beans;

[0036] (2) Wash the shiitake mushrooms, add water, beat the pulp, and get the shiitake mushroom pulp, set aside;

[0037] (3) Add 1 / 2 high flour, 9 / 10 soybean...

Embodiment 2

[0050] A kind of pineapple bun, is made up of following raw material of weight portion:

[0051] The raw material composition of the dough: high flour 1000, water 400, soybean oligosaccharide 180, xylitol 45, egg 100, mushroom 130, red bean 85, cream 85, milk powder 40, yeast 10, salt 10, active soybean powder 6;

[0052] The raw material composition of pineapple peel: low powder 300, cream 160, isomaltooligosaccharide 140, lemon powder 40, egg 50.

[0053] A kind of preparation method of pineapple bun, its concrete steps are:

[0054] Dough making:

[0055] (1) Wash the red beans, add 3.5 times the amount of water to soak for 9 hours, pour into the pot, boil on medium heat, then change to low heat for 35 minutes, drain, add 1 / 10 of soybean oligosaccharides and xylitol, Mix well and soak for 3.5 hours to get honey red beans;

[0056] (2) Wash the shiitake mushrooms, add water, beat the pulp, and get the shiitake mushroom pulp, set aside;

[0057](3) Add 1 / 2 high flour, 9 / 1...

Embodiment 3

[0070] A kind of pineapple bun, is made up of following raw material of weight portion:

[0071] The raw material composition of the dough: high flour 1100, water 450, soybean oligosaccharide 200, xylitol 50, egg 120, mushroom 150, red bean 90, cream 90, milk powder 50, yeast 12, salt 12, active soybean powder 7;

[0072] The raw material composition of pineapple peel: low powder 350, cream 170, isomaltooligosaccharide 150, lemon powder 50, egg 60.

[0073] A kind of preparation method of pineapple bun, its concrete steps are:

[0074] Dough making:

[0075] (1) Wash the red beans, add 4 times the amount of water to soak for 10 hours, pour into the pot, boil on medium heat, then change to low heat for 40 minutes, drain, add 1 / 10 of soybean oligosaccharides and xylitol, Mix well and soak for 4 hours to get honey red beans;

[0076] (2) Wash the shiitake mushrooms, add water, beat the pulp, and get the shiitake mushroom pulp, set aside;

[0077] (3) Add 1 / 2 high flour, 9 / 10 ...

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PUM

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Abstract

The invention discloses a pineapple bread comprising the following raw materials: paste raw materials: bread flour, water, soybean oligosaccharides, xylitol, eggs, mushrooms, ormosia, cream, milk powder, yeast, salt, and active soybean flour; pineapple peel raw materials: cake flour, cream, oligomerization isomaltose, lemon powder, and eggs. The pineapple bread is rich in nutrition, yellow in color, sweet and tasty, crispy in skin, smooth in quality, and elastic; the soybean oligosaccharides and xylitol can replace white sugar, so the pineapple is proper in sweetness, and bifidobacterium can grow, thus preventing fat, decayed tooth, astriction and high blood pressure; the mushroom and ormosia can lubricate the intestines and relax the bowel, can reduce blood pressure, reduce blood fat, can adjust blood sugar, can prevent cancer, and three-high patients can normally eat the bread; the pineapple peel is added with lemon powder so as to provide lemon smell, so mouthfeel is fresh, taste is sweet but not cheesy; the active soybean flour can replace an ameliorant, is safe and health, low in cost, and saves cost.

Description

technical field [0001] The present invention mainly relates to a kind of bread, especially relates to a kind of pineapple bun. Background technique [0002] Pineapple Bun is a kind of sweet bread from Hong Kong. It is said that the baked pineapple bun gets its name because its golden-yellow surface and uneven crispy skin resemble pineapple. Pineapple buns do not actually contain pineapple, and there is no filling in the middle of the bread. The crispy skin on the outer surface of the pineapple bun is usually baked with sugar, eggs, flour and lard. It is the soul of the pineapple bun. It adds texture to the ordinary bread and is best eaten hot. The meringue should be crispy and sweet, while the body of the bag should be soft to be delicious. Due to the high content of calories, fat and cholesterol, pineapple buns were once designated as "Top Ten Unhealthy Snacks" by Hong Kong experts. [0003] The improvement of living standards, family history of obesity, long-term smokin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A21D2/38
CPCA21D2/36A21D2/368A21D2/38
Inventor 贾廷颂何修震贾廷礼宫彪贾献杰李孟泽贾徽南
Owner ANHUI HAOMENGYUAN FOOD CO LTD
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