Preparation method of cranberry flavored hand tear bread with high dietary fibers

Abstract

The invention discloses a preparation method of cranberry flavored hand tear bread with high dietary fibers. The preparation method is characterized by comprising the following steps of thoroughly cleaning sweet potatoes, cutting the cleaned sweet potatoes into diced sweet potatoes, performing pulping with a colloid mill, performing filtration, performing baking, and performing crushing so as to obtain sweet potato residue dietary fiber powder; performing single screw extrusion treatment on corn husks, then performing crushing, and performing drying so as to obtain corn husk dietary fibers; adding a NaOH solution to bean residues, performing treatment, performing centrifuging, baking filter residues, and performing crushing so as to obtain bean residue dietary fiber powder; and mixing various materials with dietary fibers, performing dough mixing, performing fermentation, equally dividing the fermented dough into multiple parts, performing separate rolling to obtain flakes, brushing a layer of butter to each flake, sprinkling cut-up dried cranberries, stacking the treated flakes together, performing stretching, performing cutting to obtain strips, placing each strip into a baking pan in a manner of enabling the cross section of the strip to face upwards, performing recovery until a container is filled with the recovery strip, sieving a layer of egg fluid on the surface of the recovery strip, putting the recovery strip into a preheated oven, performing roasting, after roasting, brushing butter to the surface of the roasted strip, and performing demolding immediately so as to obtain the hand tear bread.

Description

technical field [0001] The invention relates to the field of bread, in particular to a preparation method of cranberry-flavored high dietary fiber shredded bread. Background technique [0002] my country is a large agricultural country, and the annual yield of corn is high. The sowing area of ​​corn in my country is very large and widely distributed. Corn is one of the main food for people in the northern and southwestern mountainous areas and other dry valley areas of China. Corn has high nutritional value and health care function. However, the flour powder produced by it lacks viscoelasticity and low processing quality, which limits its development in the food processing industry. Okara is a by-product of the production of soy milk or tofu, and it is high in dietary fiber. Although the production of okara is extremely abundant, it is currently mainly used as a low-quality and low-cost fiber resource for feeding animals, or even discarded as waste, and the dietary fiber co...

AI Technical Summary

Problems solved by technology

Although the production of okara is extremely abundant, it is currently mainly used as a low-quality and low-quality fiber resource for feeding animals, or even discarded as waste, and the dietary fiber contained in it has not been fully utilized.