CN101878792A - Manufacture method of sweet potato health care bread - Google Patents

Abstract

The invention relates to a manufacture method of sweet potato health care bread, which belongs to the technical field of food processing. The method comprises the following steps: taking 46 to 50 percent of wheat flour, 7 to 9 percent of sweet potatoes, 6 to 8 percent of white granulated sugar, 1.5 to 2.5 percent of powdered milk, 0.5 to 0.8 percent of dry yeast, 7 to 10 percent of eggs, 0.3 to 0.5 percent of additives and 28 to 30 percent of water; carrying out fermentation method processing for two times for preparing a dough; carrying out preparation, fermentation, shaping, proof fermentation and baking to obtain finished products. The invention applies the sweet potatoes to the bread, and the functional performance of the bread can be improved. Because the sweet potatoes are physiological alkaline food, the human body acid base balance can be regulated after people eat the sweet potato health care bread, and the human body salt metabolizing requirements can be more perfectly satisfied. At the same time, the sweet potatoes have high medicinal value, have the functions of tonifying the spleen and the stomach, nourishing the heart and the mind, supplementing qi and force and the like, have rich and overall nutrition, and have good health care effect. In addition, the sweet potato raw materials have rich sources and low price, the production cost can be reduced, and the economic benefit can be improved.

Description

A kind of manufacture method of sweet potato health care bread

Technical field

The present invention relates to a kind of manufacture method of sweet potato health care bread, by replacing the part wheat flour with sweet potato, belong to food processing technology field specifically to enrich the nutritive value in the product.

Technical background

Be popular at China's flour-made food at present, wherein in the majority with the bread of all kinds of baking, but the raw material major part is a wheat flour, because of wheat flour nutrition loses in processing flour process in wheat bran, therefore nutrition is also not very abundant, not double other vitamin that contains, long-term use is healthy unfavorable to human body.

Summary of the invention

The objective of the invention is to overcome above-mentioned weak point, replace part flour in the bread with sweet potato, improve the nutritive value of bread thereby provide a kind of.According to surveying and determination, contain certain dietary fiber, abundant vitamin (Vc, B1, B2) and mineral matter element (Ca, Fe, P, Zn) etc. in the sweet potato, wherein contained necessary amino acid is high and comprehensive than other cereal crops.Simultaneously sweet potato also has very high medical value, can tonifying spleen, nourishing the heart to keep a sound mind, and beneficial strength, promoting lactation.In Japan, the nutritionist finds to contain in the sweet potato abundant mucus protein, can keep the cardiovascular elasticity of human body, stops artery sclerosis, and can improve the immunity of human body.

By the bread that the present invention produces, not only comprehensive nutrition has the good health care effect simultaneously.

Main solution of the present invention is achieved in that

Get 46～50 parts of wheat flours by weight respectively; 7～9 parts of sweet potatoes; 6～8 parts of white granulated sugars; 1.5～2.5 parts of milk powder; 0.5～0.8 part in dry ferment; 7～10 parts in egg; 0.3～0.5 part of additive; Water 28～30%.

By following making step:

(1), for the first time transfer powder, fully mix well with flour, milk powder, white granulated sugar, bread improver, additive earlier, add egg again, activation yeast etc. is transferred to dough and is reached " cleansing phase ", and the time is 10min.

(2), dough fermentation for the first time, form the seed dough even yeast enlarges to cultivate, fermentation temperature is 27-28 ℃, humidity is 2hr for the 75-85% fermentation time, presses powder between yeast phase 1～2 time.

(3), for the second time transfer powder,, cook peeling after sweet potato is cleaned and smash into evenly adding behind the mud shape the remaining supplementary material and the dough mixing accent powder of fermenting-ripening.

(4), dough fermentation for the second time, fermentation time is 1hr, fermentation temperature is 28-30 ℃, humidity is 75-85%, presses powder between yeast phase 1～2 time, makes dough internal porosity uniform and smooth.

(5) shaping is put into proofing box and is proofed 1.5～2 hours, and proofing temperature is 35 ℃, and humidity is 85-90%, from volume, gets final product when the front-back volume ratio is about 1: 2 when proofing.

(6) dough is taken out, put into baking oven, baking temperature is 200～220 ℃, and the time is about 10min and promptly can be made into finished product

Embodiment

Wheat flour in the present embodiment is: 48%; Sweet potato is: 8%; White granulated sugar is: 7%; Milk powder is: 2.2%; Dry ferment is: 0.5%; Egg is: 8%; Additive is: 0.3%; Water is: 26%.

Earlier dry ferment is dissolved with 30 ℃ of warm water, after placing 30min, with wheat flour, granulated sugar, milk powder, additive, add and stir in the face machine, stir earlier 2min at a slow speed, add egg, water continuation stirring at a slow speed successively, to dough one-tenth " cleansing phase ", be that 27-28 ℃, humidity are dough fermentation for the first time under the 75-85% condition in temperature then, fermentation time is 2hrs, press powder between yeast phase 2 times,, cook after sweet potato is cleaned after peeling smashes into the mud shape the remaining supplementary material and the dough mixing accent powder of fermenting-ripening.Be 35 ℃ in temperature again, humidity is fermentation for the second time under the 85-90% condition, presses powder between yeast phase 2 times, make dough internal porosity uniform and smooth, after finishing, be put in scribble the bag draw oil desktop on leave standstill loose 5min after, cut apart, moulding, put into proofing box again and proof 2 hours, proofing temperature is 35 ℃, humidity is 85-90%, from volume, get final product when the front-back volume ratio is about 1: 2 when proofing, and then put into baking oven, baking temperature is 200～220 ℃, and the time is about 10min and promptly can be made into finished product.

Claims (3)

1. a manufacture method of sweet potato health care bread is characterized in that getting wheat flour 46～50%, sweet potato 7～9%, white granulated sugar 6～8%, milk powder 1.5～2.5%, dry ferment 0.5～0.8%, egg 7～10%, additive 0.3～0.5%, water 28～30% respectively by important part.

2. according to the described a kind of manufacture method of sweet potato health care bread of claim 1, it is characterized in that adopting following processing step and key points for operation:

(1) transfer powder for the first time, fully mix well with flour, milk powder, white granulated sugar, bread improver, additive earlier, add egg again, activation yeast etc. is transferred to dough and is reached " cleansing phase ", and the time is 10min.

(2) dough fermentation for the first time forms the seed dough even yeast enlarges to cultivate, and fermentation temperature is that 27-28 ℃, RH are 2hr for the 75-85% fermentation time, presses powder between yeast phase 1～2 time.

(3) transfer for the second time powder,, cook peeling after sweet potato is cleaned and wear into evenly adding behind the mud shape the remaining supplementary material and the dough mixing accent powder of fermenting-ripening.

(4) dough fermentation for the second time, fermentation time is 1hr, and fermentation temperature is 28-30 ℃, and RH is 75-85%, presses powder between yeast phase 1～2 time, makes dough internal porosity uniform and smooth.

(5) shaping is put into proofing box and is proofed 1.5～2 hours, and proofing temperature is 35 ℃, and RH is 85-90%, from volume, gets final product when the front-back volume ratio is about 1: 2 when proofing.

(6) dough is taken out, put into baking oven, baking temperature is 200～220 ℃, and the time is about 10min and gets final product.

3. according to the described a kind of manufacture method of sweet potato health care bread of claim 1, it is characterized in that described sweet potato should be removed the peel to add after cooking and smash into the mud shape, addition is 7～9%.