阅读说明：本技术 一种营养红枣面包 (Nutritional red date bread ) 是由 杨成东 于 2019-08-30 设计创作，主要内容包括：本发明公开了一种营养红枣面包,其特征在于采用如下原料制备：红枣泥180-220份、强力粉280-320份、松仁10-16份、核桃仁10-16份、猕猴桃30-40份、酵母3-7份、食盐2-6份、白砂糖4-8份、粉体冷冻牛乳10-20份、奶油5-9份、水适量。本发明提供的营养红枣面包,能够充分补充人体所需的微量元素,有利于贫血症。(The invention discloses nutritional red date bread which is characterized by being prepared from the following raw materials: 220 parts of red date paste, 320 parts of strong powder, 280 parts of 320 parts of pine nut, 10-16 parts of walnut kernel, 30-40 parts of kiwi fruit, 3-7 parts of yeast, 2-6 parts of salt, 4-8 parts of white granulated sugar, 10-20 parts of powder frozen milk, 5-9 parts of cream and a proper amount of water. The nutritional red date bread provided by the invention can fully supplement trace elements required by a human body, and is favorable for anemia.)

1. The nutritional red date bread is characterized by being prepared from the following raw materials in parts by weight: 220 parts of red date paste, 320 parts of strong powder, 280 parts of 320 parts of pine nut, 10-16 parts of walnut kernel, 30-40 parts of kiwi fruit, 3-7 parts of yeast, 2-6 parts of salt, 4-8 parts of white granulated sugar, 10-20 parts of powder frozen milk, 5-9 parts of cream and a proper amount of water.

2. The nutritional red date bread according to claim 1, characterized in that the preparation method is provided as follows:

(1) putting yeast into 100 parts of warm water with the temperature of 40 ℃ for fermentation;

(2) cutting semen Juglandis, and slicing fructus Actinidiae chinensis;

(3) putting fructus Jujubae paste and strong flour into a basin, adding semen Juglandis, salt, white sugar, and powder frozen cow milk, and stirring;

(4) adding water into the mixed flour, and adding cream;

(5) pouring fermented water into the dough, kneading uniformly, fully fermenting, spraying strong powder, pouring into a mould, spraying pine nuts on the upper surface, and baking for 15-20 minutes.

Technical Field

The invention relates to nutritional red date bread, and belongs to the technical field of food processing.

Background

The Chinese herbal medicine book 'Benjing' records that the red dates have sweet taste and warm property, and have the functions of tonifying middle-jiao and Qi, nourishing blood and tranquilization and relieving drug property, and spleen and stomach channels. Modern pharmacological research finds that the red dates can increase the oxygen content in blood and nourish cells of the whole body, and are a tonic with mild medicinal effect.

Disclosure of Invention

In view of the above, the invention aims to provide a nutritional red date bread.

In order to achieve the purpose, the invention adopts the following technical scheme: the nutritional red date bread is characterized by being prepared from the following raw materials in parts by weight: 220 parts of red date paste, 320 parts of strong powder, 280 parts of 320 parts of pine nut, 10-16 parts of walnut kernel, 30-40 parts of kiwi fruit, 3-7 parts of yeast, 2-6 parts of salt, 4-8 parts of white granulated sugar, 10-20 parts of powder frozen milk, 5-9 parts of cream and a proper amount of water.

A nutritional red date bread is characterized in that the preparation method comprises the following steps:

(1) putting yeast into 100 parts of warm water with the temperature of 40 ℃ for fermentation;

(2) cutting semen Juglandis, and slicing fructus Actinidiae chinensis;

(3) putting fructus Jujubae paste and strong flour into a basin, adding semen Juglandis, salt, white sugar, and powder frozen cow milk, and stirring;

(4) adding water into the mixed flour, and adding cream;

(5) pouring fermented water into the dough, kneading uniformly, fully fermenting, spraying strong powder, pouring into a mould, spraying pine nuts on the upper surface, and baking for 15-20 minutes.

Detailed Description

Example 1

The nutritional red date bread is characterized by being prepared from the following raw materials in parts by weight: 180 parts of red date paste, 280 parts of strong flour, 10 parts of pine nuts, 10 parts of walnut kernels, 30 parts of kiwi fruits, 3 parts of yeast, 2 parts of salt, 4 parts of white granulated sugar, 10 parts of powder frozen milk, 5 parts of cream and a proper amount of water.

A nutritional red date bread is characterized in that the preparation method comprises the following steps:

(1) putting yeast into 100 parts of warm water with the temperature of 40 ℃ for fermentation;

(2) cutting semen Juglandis, and slicing fructus Actinidiae chinensis;

(3) putting fructus Jujubae paste and strong flour into a basin, adding semen Juglandis, salt, white sugar, and powder frozen cow milk, and stirring;

(4) adding water into the mixed flour, and adding cream;

(5) pouring fermented water into the dough, kneading uniformly, fully fermenting, spraying strong powder, pouring into a mould, spraying pine nuts on the upper surface, and baking for 15-20 minutes.

Example 2

The nutritional red date bread is prepared from the following raw materials in parts by weight: 200 parts of red date paste, 300 parts of strong flour, 13 parts of pine nuts, 13 parts of walnut kernels, 35 parts of kiwi fruits, 5 parts of yeast, 4 parts of salt, 6 parts of white granulated sugar, 15 parts of powder frozen milk, 7 parts of cream and a proper amount of water.

A nutritional red date bread is provided, and the preparation method comprises the following steps:

(1) putting yeast into 100 parts of warm water with the temperature of 40 ℃ for fermentation;

(2) cutting semen Juglandis, and slicing fructus Actinidiae chinensis;

(3) putting fructus Jujubae paste and strong flour into a basin, adding semen Juglandis, salt, white sugar, and powder frozen cow milk, and stirring;

(4) adding water into the mixed flour, and adding cream;

(5) pouring fermented water into the dough, kneading uniformly, fully fermenting, spraying strong powder, pouring into a mould, spraying pine nuts on the upper surface, and baking for 15-20 minutes.

Example 3

The nutritional red date bread is characterized by being prepared from the following raw materials in parts by weight: 220 parts of red date paste, 320 parts of strong flour, 16 parts of pine nuts, 16 parts of walnut kernels, 40 parts of kiwi fruits, 7 parts of yeast, 6 parts of salt, 8 parts of white granulated sugar, 20 parts of powder frozen milk, 9 parts of cream, 5 parts of a proper amount of water, 5 parts of yeast, 4 parts of salt, 6 parts of white granulated sugar, 15 parts of powder frozen milk, 7 parts of cream and a proper amount of water.

A nutritional red date bread is characterized in that the preparation method comprises the following steps:

(1) putting yeast into 100 parts of warm water with the temperature of 40 ℃ for fermentation;

(2) cutting semen Juglandis, and slicing fructus Actinidiae chinensis;

(3) putting fructus Jujubae paste and strong flour into a basin, adding semen Juglandis, salt, white sugar, and powder frozen cow milk, and stirring;

(4) adding water into the mixed flour, and adding cream;

(5) pouring fermented water into the dough, kneading uniformly, fully fermenting, spraying strong powder, pouring into a mould, spraying pine nuts on the upper surface, and baking for 15-20 minutes.