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Layered red jujube bread and preparation process thereof

A production process and hand-tearing technology, which is applied in the confectionary industry, dough processing, food preservation, etc., can solve problems such as adverse effects on human health, loss of nutrients, shortened shelf life, etc., achieve soft and delicate taste, and avoid loss of nutrients , the effect of short processing time

Inactive Publication Date: 2018-09-28
ZHONGXI TIANJIN JUJUBE TECH ENG CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Bread is one of the main foods in people's lives. With the improvement of people's living standards, the requirements for the flavor and quality of bread are getting higher and higher, and more and more diversified. A single bread variety can no longer meet people's needs. The types of bread are also gradually diversifying
[0003] Most of the jujube shredded bread currently sold in the market has a single taste, which cannot meet the needs of different groups of people for different flavors of jujube shredded bread. Some jujube shredded bread with special flavors, such as blueberry wafer biscuits, mango wafer biscuits and strawberry wafer In the process of making biscuits, etc., it is very easy to cause the loss of nutrients; or to increase health without adding preservatives, so that the shelf life is shortened; Sugar food has adverse effects on human health, and is not suitable for people with high sugar and diabetes. It is of great significance to develop a low-sugar jujube shredded bread with high-quality taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] A kind of jujube shredded bread, characterized in that: the specific production process steps are as follows:

[0049] (1) Dough preparation: take 40 parts of jujube grains, 20 parts of raisins, 20 parts of dried blueberries, 150 parts of high-gluten flour, 40 parts of low-gluten flour, 30 parts of white sugar, 3 parts of salt, 4 parts of yeast, and Mix 5 parts of soybean protein microcapsules, 70 parts of milk, 10 parts of eggs, and 5 parts of multivitamin microcapsules, mix well, make dough, wrap it in plastic wrap, and refrigerate for 2 hours;

[0050] (2) Secondary fermentation: Take out the dough after step (1) refrigerated in the refrigerator, add 70 parts of butter, stir evenly, fold the dough twice in three, roll it to a thickness of 1.5cm, put it in the refrigerator, and carry out Secondary fermentation, refrigerated for 30 minutes;

[0051] (3) Forming: take out the dough after secondary fermentation, put it into a circular mold with vegetable oil on the bott...

Embodiment 2

[0056] A kind of jujube shredded bread, characterized in that: the specific production process steps are as follows:

[0057] (1) Dough preparation: take 70 parts of jujube grains, 40 parts of raisins, 40 parts of dried blueberries, 250 parts of high-gluten flour, 60 parts of low-gluten flour, 50 parts of white sugar, 5 parts of salt, 6 parts of yeast, and Mix 15 parts of soybean protein microcapsules, 90 parts of milk, 30 parts of eggs, and 15 parts of multivitamin microcapsules, mix well, make dough, wrap it in plastic wrap, and refrigerate for 2 hours;

[0058] (2) Secondary fermentation: Take out the dough after step (1) refrigerated in the refrigerator, add 90 parts of butter, stir evenly, fold the dough in three times twice, roll it to a thickness of 1.5cm, put it in the refrigerator, and carry out Secondary fermentation, refrigerated for 30 minutes;

[0059] (3) Forming: take out the dough after secondary fermentation, put it into a circular mold with vegetable oil on ...

Embodiment 3

[0064] A kind of jujube shredded bread, characterized in that: the specific production process steps are as follows:

[0065] (1) Dough preparation: take 60 parts of jujube grains, 30 parts of raisins, 30 parts of dried blueberries, 200 parts of high-gluten flour, 50 parts of low-gluten flour, 40 parts of white sugar, 4 parts of salt, 5 parts of yeast, and Mix 10 parts of soybean protein microcapsules, 80 parts of milk, 20 parts of eggs, and 10 parts of multivitamin microcapsules, mix well, make dough, wrap it in plastic wrap, and refrigerate for 2 hours;

[0066] (2) Secondary fermentation: Take out the dough that has been refrigerated in step (1) in the refrigerator, add 80 parts of butter, stir evenly, fold the dough twice in three, roll it to a thickness of 1.5cm, put it in the refrigerator, and carry out Secondary fermentation, refrigerated for 30 minutes;

[0067] (3) Forming: take out the dough after secondary fermentation, put it into a circular mold with vegetable oi...

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PUM

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Abstract

The invention relates to layered red jujube bread and a preparation process thereof. The layered red jujube bread is mainly prepared from red jujube granules, raisins, dried blueberries, wheat flour,white granulated sugar, eggs, butter, microcapsules and the like as raw materials. The water content of the red jujube granules used in the layered red jujube bread is 28%, and soybean protein microcapsules containing yeast and complex vitamin capsules are added on the basis of rich nutrients of the blueberries. A slow-release microcapsule bactericide is applied on a packaging bag, so a finished product is richer in nutrients, safe and effectively prolonged in shelf life.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to pastry baking technology, in particular to shredded jujube bread and its production process. Background technique [0002] Bread is one of the main foods in people's lives. With the improvement of people's living standards, the requirements for the flavor and quality of bread are getting higher and higher, and more and more diversified. A single bread variety can no longer meet people's needs. The types of bread are also gradually diversified. [0003] Most of the jujube shredded bread currently sold in the market has a single taste, which cannot meet the needs of different groups of people for different flavors of jujube shredded bread. Some jujube shredded bread with special flavors, such as blueberry wafer biscuits, mango wafer biscuits and strawberry wafer In the process of making biscuits, etc., it is very easy to cause the loss of nutrients; or to increase health without addin...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/36A23L7/104A23L7/10A23L33/15A23L19/00A23L5/20A23L29/281A23L29/00A23L29/30A23G3/48A23P10/35A23L33/185A23L33/14A23L33/10A23L3/358A23L3/3463
CPCA21D2/36A21D2/362A21D13/06A23G3/48A23L3/3463A23L3/358A23V2002/00A23L5/27A23L7/101A23L7/104A23L19/03A23L29/015A23L29/284A23L29/30A23L33/10A23L33/14A23L33/15A23L33/185A23P10/35A23V2200/30A23V2250/5488A23V2250/76A23V2250/7042A23V2250/7044
Inventor 李喜宏郭艳利杨维巧张宇峥朱刚商金颖杨晓羽
Owner ZHONGXI TIANJIN JUJUBE TECH ENG CENT
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