阅读说明：本技术 一种银耳面包及制备方法 (Tremella bread and preparation method thereof ) 是由 魏孝传 杜昌铿 张婷 蓝少明 于 2020-07-02 设计创作，主要内容包括：本发明涉及食品加工技术领域,且公开了一种银耳面包,所述银耳面包由以下份量原料组成：高筋面粉20-30份,银耳7-9份,葡萄5-7份,红心火龙果8-10份,山药6-8份,藕粉1-3份,鲜鸡蛋1-3个,细砂糖2-4份,牛奶10-20份,黄油3-5份和酵母2-4份。本发明通过在传统面包的工艺基础上,添加银耳和山药,能够提高该面包的营养价值,提高健康养生效果,还添加了红心火龙果和葡萄,使得该面包呈现紫红色,在吸引顾客的同时,还能提高食用价值,具有广阔的市场前景,利于推广。(The invention relates to the technical field of food processing, and discloses tremella bread which is prepared from the following raw materials in parts by weight: 20-30 parts of high gluten flour, 7-9 parts of tremella, 5-7 parts of grapes, 8-10 parts of red-core pitaya, 6-8 parts of Chinese yam, 1-3 parts of lotus root starch, 1-3 fresh eggs, 2-4 parts of granulated sugar, 10-20 parts of milk, 3-5 parts of butter and 2-4 parts of yeast. According to the invention, on the basis of the traditional bread process, the tremella and the Chinese yam are added, so that the nutritive value of the bread can be improved, the health preserving effect is improved, and the red pitaya and the grapes are also added, so that the bread is purple red, the edible value can be improved while customers are attracted, and the tremella and Chinese yam bread has a wide market prospect and is beneficial to popularization.)

1. The tremella bread is characterized by comprising the following raw materials in parts by weight: 20-30 parts of high gluten flour, 7-9 parts of tremella, 5-7 parts of grapes, 8-10 parts of red-core pitaya, 6-8 parts of Chinese yam, 1-3 parts of lotus root starch, 1-3 fresh eggs, 2-4 parts of granulated sugar, 10-20 parts of milk, 3-5 parts of butter and 2-4 parts of yeast.

2. The tremella bread as claimed in claim 1, which is composed of the following raw materials in parts by weight: 20 parts of high gluten flour, 7 parts of tremella, 5 parts of grapes, 8 parts of red-heart pitaya, 6 parts of Chinese yam, 1 part of lotus root starch, 1 fresh egg, 2 parts of granulated sugar, 10 parts of milk, 3 parts of butter and 2 parts of yeast.

3. The tremella bread as claimed in claim 1, which is composed of the following raw materials in parts by weight: 25 parts of high gluten flour, 8 parts of tremella, 6 parts of grapes, 9 parts of red-heart pitaya, 7 parts of Chinese yam, 2 parts of lotus root starch, 2 fresh eggs, 3 parts of granulated sugar, 15 parts of milk, 4 parts of butter and 3 parts of yeast.

4. The tremella bread as claimed in claim 1, which is composed of the following raw materials in parts by weight: 30 parts of high gluten flour, 9 parts of tremella, 7 parts of grapes, 10 parts of red-heart pitaya, 8 parts of Chinese yam, 3 parts of lotus root starch, 3 fresh eggs, 4 parts of granulated sugar, 20 parts of milk, 5 parts of butter and 4 parts of yeast.

5. A preparation method of tremella bread, which adopts the tremella bread as claimed in any one of claims 1-4, is characterized by comprising the following steps:

(1) soaking Tremella in water, cleaning, removing pedicel, and cutting into small pieces with scissors;

(2) placing the small pieces of Tremella and milk in the same container, boiling for 3-5 min, sieving, and taking out small pieces of Tremella and milk;

(3) peeling grape and red dragon fruit, placing small pieces of tremella, grape, red dragon fruit and a proper amount of milk into a wall breaking machine, stirring at high speed and beating into paste to obtain nutritional paste for later use;

(4) peeling rhizoma Dioscoreae, steaming, and grinding to obtain rhizoma Dioscoreae paste;

(5) putting eggs into a container, uniformly scattering, then adding flour, milk, nutrient paste, yam paste, lotus root starch and yeast, uniformly stirring, mixing into flour wadding, adding butter and granulated sugar, and repeatedly kneading into dough by hands;

(6) feeding the dough into an oven for fermentation, controlling the temperature at 24-26 ℃, and fermenting for 45-60 minutes;

(7) exhausting the fermented dough, kneading into small dough in equal parts, covering with preservative film, and standing for 10-20 min;

(8) rounding the proofed dough again, brushing protein liquid, sticking sesame, and discharging into a mold;

(9) feeding the mould into an oven for secondary fermentation, controlling the fermentation temperature at 35-37 ℃ and fermenting for 45-60 minutes;

(10) after secondary fermentation, the mould is sent to a preheated oven for baking for 25-30 minutes at the temperature of 175 times of upper fire and lower fire and 185 ℃, after primary coloring, tinfoil is covered and baked for 10-15 minutes, the surface is golden, and the oven is closed;

(11) pouring out immediately after discharging, cooling to hand temperature, and storing with sealed bag.

6. The method for preparing tremella bread as claimed in claim 5, wherein in the step (6) and the step (9), during the fermentation, a bowl of hot water is required to be placed in the oven for the dough to be fluffed during the fermentation.

Technical Field

The invention relates to the technical field of food processing, in particular to tremella bread and a preparation method thereof.

Background

Bread is a food made by milling five cereals and heating, wheat flour is used as a main raw material, yeast, eggs, grease, sugar, salt and the like are used as auxiliary materials, water is added into the wheat flour to prepare dough, and the dough is processed into baked food through the processes of cutting, forming, proofing, baking, cooling and the like.

Disclosure of Invention

Solves the technical problem

Aiming at the defects of the prior art, the invention provides tremella bread and a preparation method thereof.

Technical scheme

In order to achieve the purpose, the invention provides the following technical scheme: the tremella bread is composed of the following raw materials in parts by weight: 20-30 parts of high gluten flour, 7-9 parts of tremella, 5-7 parts of grapes, 8-10 parts of red-core pitaya, 6-8 parts of Chinese yam, 1-3 parts of lotus root starch, 1-3 fresh eggs, 2-4 parts of granulated sugar, 10-20 parts of milk, 3-5 parts of butter and 2-4 parts of yeast.

Preferably, the tremella bread is composed of the following raw materials in parts by weight: 20 parts of high gluten flour, 7 parts of tremella, 5 parts of grapes, 8 parts of red-heart pitaya, 6 parts of Chinese yam, 1 part of lotus root starch, 1 fresh egg, 2 parts of granulated sugar, 10 parts of milk, 3 parts of butter and 2 parts of yeast.

Preferably, the tremella bread is composed of the following raw materials in parts by weight: 25 parts of high gluten flour, 8 parts of tremella, 6 parts of grapes, 9 parts of red-heart pitaya, 7 parts of Chinese yam, 2 parts of lotus root starch, 2 fresh eggs, 3 parts of granulated sugar, 15 parts of milk, 4 parts of butter and 3 parts of yeast.

Preferably, the tremella bread is composed of the following raw materials in parts by weight: the white fungus bread is composed of the following raw materials in parts by weight: 30 parts of high gluten flour, 9 parts of tremella, 7 parts of grapes, 10 parts of red-heart pitaya, 8 parts of Chinese yam, 3 parts of lotus root starch, 3 fresh eggs, 4 parts of granulated sugar, 20 parts of milk, 5 parts of butter and 4 parts of yeast.

A preparation method of tremella bread comprises the following specific preparation steps:

(1) soaking Tremella in water, cleaning, removing pedicel, and cutting into small pieces with scissors;

(2) placing the small pieces of Tremella and milk in the same container, boiling for 3-5 min, sieving, and taking out small pieces of Tremella and milk;

(3) peeling grape and red dragon fruit, placing small pieces of tremella, grape, red dragon fruit and a proper amount of milk into a wall breaking machine, stirring at high speed and beating into paste to obtain nutritional paste for later use;

(4) peeling rhizoma Dioscoreae, steaming, and grinding to obtain rhizoma Dioscoreae paste;

(5) putting eggs into a container, uniformly scattering, then adding flour, milk, nutrient paste, yam paste, lotus root starch and yeast, uniformly stirring, mixing into flour wadding, adding butter and granulated sugar, and repeatedly kneading into dough by hands;

(6) feeding the dough into an oven for fermentation, controlling the temperature at 24-26 ℃, and fermenting for 45-60 minutes;

(7) exhausting the fermented dough, kneading into small dough in equal parts, covering with preservative film, and standing for 10-20 min;

(8) rounding the proofed dough again, brushing protein liquid, sticking sesame, and discharging into a mold;

(9) feeding the mould into an oven for secondary fermentation, controlling the fermentation temperature at 35-37 ℃ and fermenting for 45-60 minutes;

(10) after secondary fermentation, the mould is sent to a preheated oven for baking for 25-30 minutes at the temperature of 175 times of upper fire and lower fire and 185 ℃, after primary coloring, tinfoil is covered and baked for 10-15 minutes, the surface is golden, and the oven is closed;

(11) pouring out immediately after discharging, cooling to hand temperature, and storing with sealed bag.

Preferably, in the fermentation in the steps (6) and (9), a bowl of hot water is required to be placed in the oven for the dough to be fluffed during the fermentation.

Advantageous effects

The invention provides tremella bread and a preparation method thereof, and the tremella bread has the following beneficial effects:

according to the invention, on the basis of the traditional bread process, the tremella and the Chinese yam are added, so that the nutritive value of the bread can be improved, the health preserving effect is improved, and the red pitaya and the grapes are also added, so that the bread is purple red, the edible value can be improved while customers are attracted, and the tremella and Chinese yam bread has a wide market prospect and is beneficial to popularization.

Detailed Description

All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Further explaining a technical scheme provided by the invention: