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Coarse cereal pineapple bread

A technology of miscellaneous grains and pineapple, which is applied in the direction of pre-baked dough processing, legume baked food, baking, etc., to achieve the effect of improving taste and increasing attractiveness

Pending Publication Date: 2021-07-02
黔东南苗族侗族自治州农业科学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are currently many technical solutions for preparing pineapple buns, such as patents "CN107751306A" and "CN107950612A" respectively using different methods to prepare pineapple buns with beautiful appearance and good taste. A method for making pineapple buns, but there is currently no method of adding small miscellaneous grains as raw materials for pineapple buns

Method used

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  • Coarse cereal pineapple bread

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A multigrain pineapple bun consists of the following raw materials in parts by weight:

[0036] The raw materials of the dough are: 300 small miscellaneous grains, 300 high flour, 350 water, 150 soybean oligosaccharides, 40 maltodextrin, 80 eggs, 100 grapefruit powder, 80 cream, 30 milk powder, 8 yeast, 8 salt, and whey protein Powder 3;

[0037] The raw material composition of pineapple peel is: low flour 200, soybean lecithin 0.3, glyceryl monostearate 1, butter 100, whipped cream 30, custard powder 15, eggs 40, white sugar 120, toning powder 5, baking powder 5 .

[0038] The small miscellaneous grains are red beans, oats and sorghum.

[0039] The small miscellaneous grains need to be processed as follows: steam until half-cooked, ultrasonically treated for 10 minutes, dried, and crushed; the ultrasonic power is 120W;

[0040] The pulverization is carried out in a pulverizer, the power of the pulverizer is 150W, 1000r / min, and the time is 10min.

[0041] The pomel...

Embodiment 2

[0056] A multigrain pineapple bun consists of the following raw materials in parts by weight:

[0057]The raw materials of the dough are: 450 small miscellaneous grains, 500 high flour, 450 water, 200 soybean oligosaccharides, 50 maltodextrin, 120 eggs, 150 grapefruit powder, 90 cream, 50 milk powder, 12 yeast, 12 salt, whey protein Powder 6;

[0058] The raw material composition of pineapple peel is: low flour 300, soybean lecithin 0.6, glyceryl monostearate 1.5, butter 130, light cream 50, custard powder 30, egg 60, white sugar 160, toning powder 10, baking powder 10 .

[0059] The small miscellaneous grains are mung beans and sorghum.

[0060] The small miscellaneous grains need to be processed as follows: steam until half-cooked, ultrasonically treated for 20 minutes, dried, and crushed; the ultrasonic power is 150W;

[0061] The pulverization is carried out in a pulverizer, the power of the pulverizer is 180W, 1150r / min, and the time is 15min.

[0062] The pomelo powd...

Embodiment 3

[0077] A multigrain pineapple bun consists of the following raw materials in parts by weight:

[0078] The raw material composition of the dough is: small miscellaneous grains 350, high flour 350, water 4004, soybean oligosaccharides 160, maltodextrin 42, eggs 89, grapefruit powder 110, cream 82, milk powder 32, yeast 9, salt 9, whey protein Powder 4;

[0079] The raw material composition of pineapple peel is: low flour 240, soybean lecithin 0.4, glyceryl monostearate 1.2, butter 110, light cream 33, custard powder 17, egg 43, white sugar 130, toning powder 6, baking powder 7 .

[0080] The small miscellaneous grains are black beans and buckwheat.

[0081] The small miscellaneous grains need to be processed as follows: steam until half-cooked, ultrasonically treated for 12 minutes, dried, and crushed; the ultrasonic power is 130W;

[0082] The pulverization is carried out in a pulverizer, the power of the pulverizer is 160W, 1050r / min, and the time is 11min.

[0083] The p...

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Abstract

The invention provides coarse cereal pineapple bread which is prepared by combining small coarse cereals with a preparation technology for pineapple bread. According to the invention, the addition of the coarse cereals is beneficial to digestion of the pineapple bread, and the making mode of the pineapple bread improves the taste of the coarse cereals; the addition of the coarse cereals in various colors enriches the color of the pineapple bread, so the attraction of the pineapple bread to consumers is increased; and the coarse cereal pineapple bread is sweet, delicious, nutritional and healthy.

Description

technical field [0001] The invention belongs to the field of miscellaneous grain processing, and in particular relates to a miscellaneous grain pineapple bun. Background technique [0002] Small miscellaneous grains are rich in nutrition. They are both traditional rations and health food resources. With the improvement of people's living standards and dietary structure, small miscellaneous grains, as a new food resource with the same source of medicine and food, occupy an important position in modern green health food. [0003] Pineapple Bun is a classic Hong Kong delicacy. It is named after the skin is crispy and golden yellow after baking. The soul is crispy skin, soft body and sweet taste. It is deeply loved by consumers. However, with the improvement of living standards and changes in eating habits, consumers have new expectations for food. [0004] There are currently many technical solutions for preparing pineapple buns, such as patents "CN107751306A" and "CN107950612...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/04A21D13/045A21D13/047A21D13/06A21D13/062A21D13/064A21D13/068A21D13/40A21D2/36A21D2/34A21D2/18A21D2/32A21D2/16A21D2/08A21D8/04
CPCA21D13/04A21D13/045A21D13/047A21D13/06A21D13/062A21D13/064A21D13/068A21D13/40A21D2/362A21D2/36A21D2/34A21D2/181A21D2/32A21D2/165A21D2/08A21D8/047
Inventor 王忠平杨仕国吴文和熊贵周
Owner 黔东南苗族侗族自治州农业科学院
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