CN102919299A - Method for producing bread containing angelica - Google Patents

Abstract

The invention relates to a method for producing bread, particularly relates to a method for producing bread containing angelica and belongs to the field of food. The angelica is added in the bread, the angelica can nourish blood and regulate menstruation and promote production of hemoglobin and red blood cells, the angelica is beneficial to human bodies, and the bread has high nutritional value and is suitable for eating of women in winter.

Description

A kind of preparation method who contains Radix Angelicae Sinensis bread

 

Technical field

The present invention relates to a kind of bread preparation method, specifically relate to a kind of preparation method who contains the bread of Radix Angelicae Sinensis, it belongs to field of food.

Background technology

At present, since expanding economy, the raising of people's living standard, and people also improve the requirement of food thereupon.At first being nutritional labeling and the nutritional labeling structure of requirement diet food, secondly is price, look, flavor and shape.And accelerate along with the rhythm of work, life, require diet food fast with convenient, under such situation, bread more and more has been subject to liking of people.

Bread production is that employing flour is that primary raw material adds after a small amount of additive, and fermentation, baking form.Flour has the nutrition of many needed by human body not lose in process, and the nutritional labeling that contains in the bread is fewer, has no idea to satisfy the daily required of people's health.

Summary of the invention

Problem in view of prior art exists the objective of the invention is to provide a kind of preparation method who contains Radix Angelicae Sinensis bread with blood-enrich function.

To achieve these goals, the technical solution adopted in the present invention is a kind of Radix Angelicae Sinensis bread that contains, and its raw material is: Radix Angelicae Sinensis, prepared rhizome of rehmannia, vomiting nut, dried orange peel, rose, flour, egg, vegetable oil, honey, dusty yeast and cream; The mass fraction of each component is:

Radix Angelicae Sinensis 10 ~ 12

Prepared rhizome of rehmannia 10 ~ 13

Vomiting nut 5 ~ 8

Dried orange peel 8 ~ 12

Rose 50 ~ 80

Flour 800 ~ 1200

Egg 100 ~ 300

Vegetable oil 30 ~ 50

Honey 200 ~ 400

Dusty yeast 2 ~ 5

Cream 30 ~ 70;

Described each material mass is pulverized and is preferably: Radix Angelicae Sinensis 11, prepared rhizome of rehmannia 11, vomiting nut 6, dried orange peel 10, rose 70 flour 1000, egg 2000, vegetable oil 40, honey 300, yeast 3, cream 50.

As above the said preparation method who contains Radix Angelicae Sinensis bread the steps include:

1) Radix Angelicae Sinensis, prepared rhizome of rehmannia, vomiting nut and dried orange peel are put into pulverizer, pulverize, cross 50 mesh sieves, get donkey-hide gelatin and root of herbaceous peony mixed-powder;

2) powder that step 1) is made places the warm water of 40 ~ 50 degree to soak 1 ~ 2 hour, and water temperature is reduced to 25 ~ 30 degree, leaves standstill 24 hours;

3) with step 2) the mixed solution filtrate of filtering, in filtrate, add honey, in adition process, stir;

4) rose is pulverized, cross 200 mesh sieves and make Flos Rosae Rugosas pollen;

5) Flos Rosae Rugosas pollen that flour and step 4) is made mixes in proportion;

6) mixed powder of step 5) and the mixed liquor of step 3) are stirred in proportion, make dough/pasta, in whipping process, add vegetable oil and cream;

7) add yeast juice in the dough that makes to step 6), in the process of fermentation, ferment than egg by above-mentioned; To add under 20 ~ 30 degree conditions, leaving standstill 1 ~ 2 hour of yeast juice, leave standstill 2 ~ 3 hours moving under 30 ~ 40 degree conditions;

8) flour that ferments is modulated into bread green compact;

9) bread green compact that modulates is put into baking oven and carry out high-temperature firing, described high-temperature firing process is: 120 ~ 130 degree low-temperature bakes 10 ~ 15 minutes 280 ~ 290 degree bakings 5 ~ 10 minutes, are reduced to 150 ~ 160 degree with temperature, low-temperature bake 10 minutes is baked to maturation at 200 degree at last.

The invention has the advantages that: add Radix Angelicae Sinensis in bread, Radix Angelicae Sinensis has the function of tonifying blood and regulating menstruation, can promote hemoglobin, red blood cell to generate, and human body is had the benefit that arrives very much, so that this product has very high nutritive value, the particularly suitable women is edible in winter.

The specific embodiment

Embodiment 1

A kind of Radix Angelicae Sinensis bread that contains, its raw material is: Radix Angelicae Sinensis, prepared rhizome of rehmannia, vomiting nut, dried orange peel, rose, flour, egg, vegetable oil, honey, dusty yeast and cream; The mass fraction of each component is:

Radix Angelicae Sinensis 10 ~ 12

Prepared rhizome of rehmannia 10 ~ 13

Vomiting nut 5 ~ 8

Dried orange peel 8 ~ 12

Rose 50 ~ 80

Flour 800 ~ 1200

Egg 100 ~ 300

Vegetable oil 30 ~ 50

Honey 200 ~ 400

Dusty yeast 2 ~ 5

Cream 30 ~ 70;

Described each material mass is pulverized and is preferably: Radix Angelicae Sinensis 11, prepared rhizome of rehmannia 11, vomiting nut 6, dried orange peel 10, rose 70 flour 1000, egg 2000, vegetable oil 40, honey 300, yeast 3, cream 50.

As above the said preparation method who contains Radix Angelicae Sinensis bread the steps include:

1) Radix Angelicae Sinensis, prepared rhizome of rehmannia, vomiting nut and dried orange peel are put into pulverizer, pulverize, cross 50 mesh sieves, get donkey-hide gelatin and root of herbaceous peony mixed-powder;

2) powder that step 1) is made places the warm water of 40 ~ 50 degree to soak 1 ~ 2 hour, and water temperature is reduced to 25 ~ 30 degree, leaves standstill 24 hours;

3) with step 2) the mixed solution filtrate of filtering, in filtrate, add honey, in adition process, stir;

4) rose is pulverized, cross 200 mesh sieves and make Flos Rosae Rugosas pollen;

5) Flos Rosae Rugosas pollen that flour and step 4) is made mixes in proportion;

6) mixed powder of step 5) and the mixed liquor of step 3) are stirred in proportion, make dough/pasta, in whipping process, add vegetable oil and cream;

7) add yeast juice in the dough that makes to step 6), in the process of fermentation, ferment than egg by above-mentioned; To add under 20 ~ 30 degree conditions, leaving standstill 1 ~ 2 hour of yeast juice, leave standstill 2 ~ 3 hours moving under 30 ~ 40 degree conditions;

8) flour that ferments is modulated into bread green compact;

9) bread green compact that modulates is put into baking oven and carry out high-temperature firing, described high-temperature firing process is: 120 ~ 130 degree low-temperature bakes 10 ~ 15 minutes 280 ~ 290 degree bakings 5 ~ 10 minutes, are reduced to 150 ~ 160 degree with temperature, low-temperature bake 10 minutes is baked to maturation at 200 degree at last.

Claims (3)

1. one kind contains Radix Angelicae Sinensis bread, and its raw material is: Radix Angelicae Sinensis, prepared rhizome of rehmannia, vomiting nut, dried orange peel, rose, flour, egg, vegetable oil, honey, dusty yeast and cream; The mass fraction of each component is:

Radix Angelicae Sinensis 10 ~ 12

Prepared rhizome of rehmannia 10 ~ 13

Vomiting nut 5 ~ 8

Dried orange peel 8 ~ 12

Rose 50 ~ 80

Flour 800 ~ 1200

Egg 100 ~ 300

Vegetable oil 30 ~ 50

Honey 200 ~ 400

Dusty yeast 2 ~ 5

Cream 30 ~ 70.

2. a kind of Radix Angelicae Sinensis bread that contains according to claim 1, it is characterized in that: described each material mass umber is: Radix Angelicae Sinensis 11, prepared rhizome of rehmannia 11, vomiting nut 6, dried orange peel 10, rose 70 flour 1000, egg 2000, vegetable oil 40, honey 300, yeast 3, cream 50.

3. contain as claimed in claim 1 the preparation method of Radix Angelicae Sinensis bread, the steps include:

1) Radix Angelicae Sinensis, prepared rhizome of rehmannia, vomiting nut and dried orange peel are put into pulverizer, pulverize, cross 50 mesh sieves, get donkey-hide gelatin and root of herbaceous peony mixed-powder;

2) powder that step 1) is made places the warm water of 40 ~ 50 degree to soak 1 ~ 2 hour, and water temperature is reduced to 25 ~ 30 degree, leaves standstill 24 hours;

3) with step 2) the mixed solution filtrate of filtering, in filtrate, add honey, in adition process, stir;

4) rose is pulverized, cross 200 mesh sieves and make Flos Rosae Rugosas pollen;

5) Flos Rosae Rugosas pollen that flour and step 4) is made mixes in proportion;

6) mixed powder of step 5) and the mixed liquor of step 3) are stirred in proportion, make dough/pasta, in whipping process, add vegetable oil and cream;

7) add yeast juice in the dough that makes to step 6), in the process of fermentation, ferment than egg by above-mentioned; To add under 20 ~ 30 degree conditions, leaving standstill 1 ~ 2 hour of yeast juice, leave standstill 2 ~ 3 hours moving under 30 ~ 40 degree conditions;

8) flour that ferments is modulated into bread green compact;

9) bread green compact that modulates is put into baking oven and carry out high-temperature firing, described high-temperature firing process is: 120 ~ 130 degree low-temperature bakes 10 ~ 15 minutes 280 ~ 290 degree bakings 5 ~ 10 minutes, are reduced to 150 ~ 160 degree with temperature, low-temperature bake 10 minutes is baked to maturation at 200 degree at last.