Qi-tonifying health care bread and making method thereof

A technology for bread and bread special flour, which is applied in the fields of dough processing, baking, food science, etc. It can solve the problems of low protein utilization rate, bread quality degradation, and single function of bread, so as to achieve high protein utilization rate and improve utilization rate , nutritious effect

Inactive Publication Date: 2016-05-11
SHENZHEN POLYTECHNIC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented invented an improved type of bread called Qianjinning Healthy Cake (QCC) made from various ingredients like vegetables, yeast, pepper seeds, yogurt flour, rice cereal grain, lime sugar, starch syrup solids, calcium chloride, citric acid, sodium biflavors, oily liquirit balance liquid, carboxymethoxysparasone, beta hydroxypropyltripeptides, enzymes, etc., along with specific methods used during making them. These improvements make bread more effective against diseases associated therewith while maintaining good texture and palatability.

Problems solved by technology

The problem addressed in this patented text relates to providing an effective way to increase or enhance the functionality of bread without compromising its original taste and odors. Current methods involve modifying existing bread recipes through various techniques like blending different kinds of grain into bread instead of just plain ones (regular white bread). Additionally, current ways of combining these beneficial agents together aim towards enhancing their effects rather than simply making up everything else.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0105] Qi-enriching health-care bread described in the present embodiment includes 85 parts of high-gluten flour; 20 parts of white sugar; 5 parts of margarine or natural butter; 20 parts of eggs; 1 part of instant active dry yeast; 48 parts of warm water, wherein the warm water is water at 26°C-36°C; 7 parts of gluten powder; 0.006 part of ethyl maltol; 0.5 part of bread dough compound improver; 3 parts of ginseng; 3 parts of fried Atractylodes macrocephala; 3 parts of Poria cocos; 2 parts of roasted licorice; 3 parts of jujube; 3 parts of longan; 3 parts of dried litchi; 0.15 parts of L-lysine; 0.015 parts of ferrous sulfate; 12 0.00001 copies. The warm water used in this embodiment refers to water at 26-36° C., and the specific water temperature is ideal to make the temperature of the dough after dough kneading reach or approach the fermentation temperature. The bread is processed as follows:

[0106] 1. Processing of raw and auxiliary materials

[0107] (1) Bake ginseng, f

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PUM

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Abstract

The invention discloses qi-tonifying health care bread and a making method thereof. The qi-tonifying health care bread and the making method thereof have the advantages that food materials such as ginseng, roasted rhizoma atractylodis macrocephalae, white poria cocos and honey-fried licorice roots which achieve homology of medicine and food and health care and have the effect of tonifying qi are added; mineral substances and vitamins which have the effects of increasing nutrition and improving the health care effect are added; dried Chinese dates, dried longan pulp and dried litchi fruit are added to increase nutrition, cover the drug smell, improve the health care effect and enlarge application of the dried fruits in the bread; L-lysine is added to increase the nutrition and increase the protein use rate; vital gluten, a dough composite modifier and seasoning spices are added to compensate the bread quality decline caused by addition of the raw materials, and the protein content is greatly increased by means of the vital gluten; different technology processing such as cutting into pieces or crushing into powder is conducted on partial raw materials according to the different characteristics of the raw materials. The made product accords with a current bread criterion and has the advantages of being rich in nutrition, high in protein use ratio and capable of tonifying qi.

Description

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Claims

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Application Information

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Owner SHENZHEN POLYTECHNIC
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