阅读说明：本技术 一种低热量面包及其制备方法 (Low-calorie bread and preparation method thereof ) 是由 张有芳 于 2018-06-25 设计创作，主要内容包括：一种低热量面包及其制作方法,成分按质量计：低筋面粉30-50份,谷米5-10份,紫薯干3-8份,薏仁3-6份,红枣干颗粒2-5份,鸡蛋清3-7份,阿巴斯甜1-3份,果糖2-4份,纯净水10-20份；本发明所用原料都是口感相对比较好的,且热量低,同时研磨成细粉,使口感更细腻,阿巴斯甜和果糖不仅能提供甜味,热量也很低。(A low-calorie bread and a preparation method thereof, the low-calorie bread comprises the following components by mass: 30-50 parts of low-gluten flour, 5-10 parts of millet, 3-8 parts of dried purple sweet potatoes, 3-6 parts of coix seeds, 2-5 parts of dried red date particles, 3-7 parts of egg white, 1-3 parts of aspartame, 2-4 parts of fructose and 10-20 parts of purified water; the raw materials used in the invention have relatively good mouthfeel and low calorie, and are ground into fine powder, so that the mouthfeel is more delicate, and the aspartame and the fructose can provide sweet taste and have low calorie.)

1. A low-calorie bread and a making method thereof are characterized in that: the components are as follows by mass:

30-50 parts of low-gluten flour, 5-10 parts of millet, 3-8 parts of dried purple sweet potatoes, 3-6 parts of coix seeds, 2-5 parts of dried red date particles, 3-7 parts of egg white, 1-3 parts of aspartame, 2-4 parts of fructose and 10-20 parts of purified water.

2. A low-calorie bread and a making method thereof are characterized in that: the manufacturing method comprises the following steps:

1. adding the millet, the purple sweet potato and the coix seed in the parts into a grinder, grinding the mixture into coarse particles with the size of 20-50 meshes, adding the prepared coarse particles into an ultrafine grinding machine, grinding the coarse particles into a size of 120-160 meshes, and filtering the coarse particles by a screen to obtain fine ground powder for later use, wherein the screen is 120-160 meshes;

2. putting the fine grinding powder prepared in the step one, dry red date particles, egg white, aspartame and purified water into a powder mixing jar, and stirring for 7-12min to uniformly mix; adding fructose, and continuously stirring until the surface of the dough is dry and smooth and has good elasticity;

3. quickly cutting the prepared dough into single dough blanks, and then twisting the dough blanks into balls for proofing; the temperature of the fermentation is controlled to be 30-36 ℃, the relative humidity is 80-85%, and the time is 0.5-1 h;

4. baking: baking the proofed dough for 7-12min under the conditions of 170 ℃ for upper fire, 210 ℃ for lower fire and 65-75% relative humidity, discharging, and naturally cooling to room temperature after the bread is cooled naturally to obtain the finished product.

Technical Field

The invention relates to the field of food processing, in particular to low-calorie bread with good taste and a preparation method thereof.

Technical Field

With the improvement of living standard, people have higher and higher calorie taken by diet, so that the problem of obesity caused by the higher and higher calorie is paid more and more attention, bread is taken as a common food, and various types of low calorie are researched, but most of the existing low calorie bread has poor mouthfeel and is disliked by many people. The reason for the poor mouthfeel is that more coarse food grains are added, and the amount of cane sugar is reduced.

Disclosure of Invention

In order to overcome the defect that the conventional low-calorie bread is poor in taste, the invention provides the low-calorie bread and the preparation method thereof.

The technical scheme adopted by the invention for solving the technical problems is as follows: the low-calorie bread comprises the following components by mass:

30-50 parts of low-gluten flour, 5-10 parts of millet, 3-8 parts of dried purple sweet potatoes, 3-6 parts of coix seeds, 2-5 parts of dried red date particles, 3-7 parts of egg white, 1-3 parts of aspartame, 2-4 parts of fructose and 10-20 parts of purified water.

The preparation method comprises the following steps:

1. adding the millet, the purple sweet potato and the coix seed in the parts into a grinder, grinding the mixture into coarse particles with the size of 20-50 meshes, adding the prepared coarse particles into an ultrafine grinding machine, grinding the coarse particles into a size of 120-160 meshes, and filtering the coarse particles by a screen to obtain fine ground powder for later use, wherein the screen is 120-160 meshes;

2. putting the fine grinding powder prepared in the step one, dry red date particles, egg white, aspartame and purified water into a powder mixing jar, and stirring for 7-12min to uniformly mix; adding fructose, and continuously stirring until the surface of the dough is dry and smooth and has good elasticity;

3. quickly cutting the prepared dough into single dough blanks, and then twisting the dough blanks into balls for proofing; the temperature of the fermentation is controlled to be 30-36 ℃, the relative humidity is 80-85%, and the time is 0.5-1 h;

4. baking: baking the proofed dough for 7-12min under the conditions of 170 ℃ for upper fire, 210 ℃ for lower fire and 65-75% relative humidity, discharging, and naturally cooling to room temperature after the bread is cooled naturally to obtain the finished product.

The invention has the beneficial effects that: the raw materials are relatively good in taste and low in calorie, and are ground into fine powder, so that the taste is finer, and the aspartame and the fructose can provide sweet taste and are low in calorie.

Detailed Description

Example 1.

The components are as follows by mass:

40 parts of low-gluten flour, 8 parts of millet, 5 parts of dried purple sweet potato, 5 parts of coix seed, 3 parts of dried red date particles, 5 parts of egg white, 2 parts of aspartame, 3 parts of fructose and 15 parts of purified water.

The preparation method comprises the following steps:

1. adding the millet, the dried purple sweet potatoes and the coix seeds into a grinder, grinding the mixture into coarse grains of 30 meshes, adding the prepared coarse grains into an ultrafine grinder, grinding the coarse grains into 120 meshes, and filtering the coarse grains by using a screen to obtain fine ground powder for later use, wherein the screen is 120 meshes;

2. putting the fine grinding powder prepared in the step one, dry red date particles, egg white, aspartame and purified water into a powder mixing jar, and stirring for 10min to uniformly mix the fine grinding powder, the dry red date particles, the egg white, the aspartame and the purified water; adding fructose, and continuously stirring until the surface of the dough is dry and smooth and has good elasticity;

3. quickly cutting the prepared dough into single dough blanks, and then twisting the dough blanks into balls for proofing; the temperature for fermentation is controlled to be 35 ℃, the relative humidity is 80 percent, and the time is 0.5 h;

4. baking: baking the proofed dough for 10min under the conditions of 160 ℃ of upper fire, 200 ℃ of lower fire and 70% of relative humidity, discharging, naturally cooling the bread to room temperature, and packaging to obtain the finished product.

Example 2.

The components are as follows by mass:

50 parts of low-gluten flour, 10 parts of millet, 3 parts of dried purple sweet potatoes, 3 parts of coix seeds, 5 parts of dried red date particles, 7 parts of egg white, 2.5 parts of aspartame, 2 parts of fructose and 20 parts of purified water.

The preparation method comprises the following steps:

1. adding the millet, the dried purple sweet potatoes and the coix seeds into a grinder, grinding the mixture into coarse particles of 40 meshes, adding the prepared coarse particles into an ultrafine grinding machine, grinding the coarse particles to 140 meshes, and filtering the coarse particles by a screen to obtain fine ground powder for later use, wherein the screen is 140 meshes;

2. putting the fine grinding powder prepared in the step one, dry red date particles, egg white, aspartame and purified water into a powder mixing jar, and stirring for 12min to uniformly mix the fine grinding powder, the dry red date particles, the egg white, the aspartame and the purified water; adding fructose, and continuously stirring until the surface of the dough is dry and smooth and has good elasticity;

3. quickly cutting the prepared dough into single dough blanks, and then twisting the dough blanks into balls for proofing; the temperature for fermentation is controlled to be 36 ℃, the relative humidity is 85 percent, and the time is 1 h;

4. baking: baking the proofed dough for 8min under the conditions of the upper fire of 165 ℃, the lower fire of 195 ℃ and the relative humidity of 75%, discharging, naturally cooling the bread to room temperature, and packaging to obtain the finished product.