阅读说明：本技术 一种黄秋葵面包及其制备方法 (Okra bread and preparation method thereof ) 是由 胡志高 张延杰 郑萍 刘霭莎 吴俏槿 林家森 于 2020-05-15 设计创作，主要内容包括：本发明公开了一种黄秋葵面包及其制备方法,其中黄秋葵面包按重量份包括以下组分:高筋面粉800-1200、黄秋葵粉280-360、鸡蛋40-80、白砂糖20-50、食盐10-30、安琪酵母2-8、牛奶10-50、安佳大黄油20-35。本发明的目的是为了克服现有技术中的不足之处,提供一种组分及配比合理,营养全面,口感好的黄秋葵面包。与之相应,本发明另一个目的提供一种制备上述黄秋葵面包的方法,该方法工艺简单,制作方便快捷,并且有效保留各物料中的营养成分和使得产品口感更好。(The invention discloses okra bread and a preparation method thereof, wherein the okra bread comprises the following components, by weight, 800-1200 of hard flour, 280-360 of okra flour, 40-80 of eggs, 20-50 of white granulated sugar, 10-30 of salt, 2-8 of Angel yeast, 10-50 of milk and 20-35 of Angel butter. The invention aims to overcome the defects in the prior art and provide the okra bread which is reasonable in components and proportion, comprehensive in nutrition and good in taste. Correspondingly, the invention also aims to provide a method for preparing the okra bread, which is simple in process, convenient and quick to prepare, and capable of effectively retaining the nutritional ingredients in all materials and enabling the product to have better taste.)

1. The okra bread is characterized by comprising the following components in parts by weight:

800-1200 high gluten flour, 280-360 okra flour, 40-80 eggs, 20-50 white granulated sugar,

10-30 parts of table salt, 2-8 parts of Angel yeast, 10-50 parts of milk and 20-35 parts of Anjia butter.

2. The okra bread as claimed in claim 1, is characterized by comprising the following components in parts by weight:

800-1000 of high gluten flour, 280-320 of okra powder, 40-60 of eggs, 20-35 of white granulated sugar,

10-20 parts of salt, 2-5 parts of Angel yeast, 10-30 parts of milk and 20-25 parts of Anjia butter.

3. The okra bread as claimed in claim 1, is characterized by comprising the following components in parts by weight:

1000-1200 of high gluten flour, 300-360 of okra powder, 50-80 of eggs, 30-50 of white granulated sugar,

20-30 parts of table salt, 4-8 parts of Angel yeast, 20-50 parts of milk and 25-35 parts of Anjia butter.

4. The okra bread as claimed in claim 1, is characterized by comprising the following components in parts by weight:

900 portions of strong flour 1100, 300 portions of okra powder 320, 50 to 70 portions of egg, 30 to 40 portions of white granulated sugar,

15-25 parts of salt, 4-6 parts of Angel yeast, 25-35 parts of milk and 20-30 parts of Anjia butter.

5. The okra bread as claimed in claim 1, is characterized by comprising the following components in parts by weight:

1000 parts of high gluten flour, 320 parts of okra powder, 60 parts of eggs, 35 parts of white granulated sugar, 20 parts of salt, 5 parts of Angel yeast, 30 parts of milk and 25 parts of Angel butter.

6. The preparation method of the okra bread is characterized by comprising the following steps:

s1, dissolving salt and white granulated sugar in water, adding eggs and vegetable oil, and stirring uniformly to obtain mixed auxiliary materials;

s2, adding the mixed auxiliary materials into the mixed flour of the high gluten flour and the okra powder, stirring for 8-15min, adding Angel yeast, Anjia big butter and milk, continuously stirring for 6-10min, kneading into dough, and standing for 15-25 min; kneading dough for the second time, standing for 15-25min again, and finally kneading dough again;

s3, cutting the dough in the step S2 into blocks, kneading into circles and proofing;

and S4, shaping the proofed bread blanks, baking the bread blanks in an oven, taking out the bread blanks after baking, and cooling the bread blanks.

7. The method of claim 6, wherein the first dough kneading in step S2 is followed by resting at 25-35 ℃; standing at 30-40 deg.C after kneading for the second time.

8. The method as claimed in claim 6, wherein the temperature of the oven in step S4 is 110-.

9. The method for preparing okra bread according to claim 6, further comprising step S5: and (5) finishing the cooled finished product and packaging.

10. The method of claim 6, wherein a thin layer of egg liquid is brushed on the proofed dough surface in step S3, wherein the egg liquid is prepared by mixing two egg yolks and 20-30g white granulated sugar.

Technical Field

The invention belongs to the technical field of food, and particularly relates to okra bread and a preparation method of the okra bread.

Background

In the west, bread is known as "the mother of food", can be divided into salty bread and sweet bread according to the taste, bread contains protein, fat, carbohydrate, a small amount of vitamin and mineral substances such as calcium, potassium, magnesium, zinc, etc., the taste is various, easy to digest, absorb, it is convenient to eat, very popular in daily life, accept by people gradually in our country.

Okra, also known as okra and coffee okra, commonly known as okra and radix gurglini, is called the "golden okra" plant by americans, and is a good medicine for reducing blood sugar. The seasoning is rich in vitamin A, vitamin B, vitamin C, trace elements such as iron, potassium, phosphorus, zinc, calcium and the like, the protein content is up to 15-26%, the carbohydrate content is up to 6.4%, the fat content is 2%, and the cellulose content is 1%, and 150 kilojoules of heat can be provided for every hundred grams of the seasoning. Has effects in improving physical endurance, relieving fatigue, strengthening kidney, and tonifying deficiency. The health-care tea is taken as a male yang-strengthening tonic, a 'medicine' for strengthening the kidney and tonifying deficiency of the old, an additive and a substitute of coffee in many countries, has outstanding dietary therapy effect and is good for the people.

The existing okra bread and the preparation process thereof are unreasonable, so that the nutrition and the taste cannot be considered simultaneously, and the existing okra bread and the preparation process thereof need to be optimized.

Disclosure of Invention

The invention aims to overcome the defects in the prior art and provide the okra bread which is reasonable in components and proportion, comprehensive in nutrition and good in taste.

Correspondingly, the invention also aims to provide a method for preparing the okra bread, which is simple in process, convenient and quick to prepare, and capable of effectively retaining the nutritional ingredients in all materials and enabling the product to have better taste.

For the okra bread, in order to achieve the above purpose, the invention adopts the following scheme:

the okra bread is characterized by comprising the following components in parts by weight:

800-1200 high gluten flour, 280-360 okra flour, 40-80 eggs, 20-50 white granulated sugar, 10-30 salt, 2-8 Angel yeast, 10-50 milk and 20-35 Angel butter.

As a further improvement of the okra bread, the okra bread comprises the following components in parts by weight:

800-1000 of high gluten flour, 280-320 of okra powder, 40-60 of eggs, 20-35 of white granulated sugar,

10-20 parts of salt, 2-5 parts of Angel yeast, 10-30 parts of milk and 20-25 parts of Anjia butter.

As a further improvement of the okra bread, the okra bread comprises the following components in parts by weight:

1000-1200 of high gluten flour, 300-360 of okra powder, 50-80 of eggs, 30-50 of white granulated sugar,

20-30 parts of table salt, 4-8 parts of Angel yeast, 20-50 parts of milk and 25-35 parts of Anjia butter.

As a further improvement of the okra bread, the okra bread comprises the following components in parts by weight:

900 portions of strong flour 1100, 300 portions of okra powder 320, 50 to 70 portions of egg, 30 to 40 portions of white granulated sugar,

15-25 parts of salt, 4-6 parts of Angel yeast, 25-35 parts of milk and 20-30 parts of Anjia butter.

As a further improvement of the okra bread, the okra bread comprises the following components in parts by weight:

1000 parts of high gluten flour, 320 parts of okra powder, 60 parts of eggs, 35 parts of white granulated sugar, 20 parts of salt, 5 parts of Angel yeast, 30 parts of milk and 25 parts of Angel butter.

In terms of the production method, in order to achieve the above object, the present invention adopts the following scheme,

the preparation method of the okra bread is characterized by comprising the following steps:

s1, dissolving salt and white granulated sugar in water, adding eggs and vegetable oil, and stirring uniformly to obtain mixed auxiliary materials;

s2, adding the mixed auxiliary materials into the mixed flour of the high gluten flour and the okra powder, stirring for 8-15min, adding Angel yeast, Anjia big butter and milk, continuously stirring for 6-10min, kneading into dough, and standing for 15-25 min; kneading dough for the second time, standing for 15-25min again, and finally kneading dough again;

s3, cutting the dough in the step S2 into blocks, kneading into circles and proofing;

and S4, shaping the proofed bread blanks, baking the bread blanks in an oven, taking out the bread blanks after baking, and cooling the bread blanks.

As another improvement of the preparation method of the okra bread, the okra bread is kneaded into dough in the step S2 for the first time and then stands at 25-35 ℃; standing at 30-40 deg.C after kneading for the second time.

As another improvement of the preparation method of the okra bread, the temperature of the upper fire of the oven in the step S4 is 110-.

As another improvement of the preparation method of the okra bread, the invention further comprises the step S5: and (5) finishing the cooled finished product and packaging.

As another improvement of the preparation method of the okra bread, a thin layer of egg liquid is brushed on the surface of the proofed dough in step S3, wherein the egg liquid is formed by mixing two egg yolks and 20-30g of white granulated sugar.

In summary, compared with the prior art, the invention has the beneficial effects that:

the okra bread is reasonable in components and proportion, comprehensive in nutrition and good in taste; the method has simple process and convenient and quick preparation, effectively retains the nutrient components in the materials and ensures that the product has better taste.

Detailed Description

The invention will be further described with reference to the following embodiments: