Blood-cooling and liquid-engendering bread by utilizing water chestnuts and chayote and preparation method thereof

Abstract

The invention discloses blood-cooling and liquid-engendering bread by utilizing water chestnuts and chayote and a preparation method thereof. The blood-cooling and liquid-engendering bread comprises following raw material: 4-5 parts by weight of water chestnut juice, 2-3 parts by weight of edible fungus, 1-2 parts by weight of preserved szechuan pickles, 0.5-1 part by weight of fresh gingers, 0.5-1 part by weight of lucid ganoderma, 0.5-1 part by weight of perilla leaves, 100-110 parts by weight of flour, 20-25 parts by weight of chayote, 0.05-0.06 part by weight of xanthan gum, 1-1.1 parts by weight of Arabic gum, 6-7 parts by weight of white granulated sugar, 0.8-0.9 part by weight of salt, 1.6-1.7 parts by weight of dried yeast, 2-3 parts by weight of waxy corn starch, 2-3 parts by weight of soybean proteins and 5-6 parts by weight of shortening oil, 6-7 parts by weight of eggs, 4-5 parts by weight of whole milk powder, and a proper amount of ascorbic acid solutions, raisin broths, filtered juice in fermented glutinous rice fermented for 36 hours, salad oil and water.The blood-cooling and liquid-engendering bread by utilizing water chestnuts and chayote and the preparation method thereof have following beneficial effects: water chestnuts are blood-cooling and liquid-engendering; by combination of edible fungus and preserved szechuan pickles, unique flavor is obtained and rich nutrition is achieved; tensile resistance of dough is significantly improved by using xanthan gum and Arabic gum; and fermenting performance of yeast containing dough is significantly improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to chayote bread with water chestnuts cooling blood and promoting body fluid and a preparation method thereof. Background technique [0002] Chayote is comprehensive and rich in nutrition among melon vegetables, and regular consumption is beneficial to enhance the body's ability to resist diseases. Among them, the content of protein and calcium is more than that of cucumber, the content of vitamins and minerals is also significantly higher than that of other melons, and the calorie is very low, and it is also a low-sodium food. It is a health-care vegetable for patients with heart disease and hypertension. Eating chayote regularly can diuretic and excrete sodium, and has the functions of dilating blood vessels and lowering blood pressure. Because chayote contains more trace components such as zinc and iron, it is a good daily vegetable for people who are deficient in zinc. ...

AI Technical Summary

Problems solved by technology

[0003] The existing chayote bread processing technology has problems such as easy aging, too loose, bad taste, too sour taste, raw inside and cooked outside, bad color, cracking, and not soft enough