The invention discloses a health bread with the functions of regulating qi and strengthening spleen, relieving cough and phlegm, and delaying senility; the bread has a special fragrance flavor and the mellow taste of rye flour; the bread has a black appearance, a moist and compact taste, and has good palatability; the advantages of the invention are: firstly, the intermittent super-fine flavor is adopted; Sound wave assisted steam distillation can give bread unique flavor and health care effect of relaxing qi. Second, essential oil comes from the mixture of traditional Chinese medicine and fresh peel essential oil, so that bread has the health care effect of regulating qi, drying dampness and delaying senility. This product is suitable for allergic rhinitis caused by spleen deficiency and Qi stagnation. It is also suitable for women and the elderly to eat for people with poor digestion. Thirdly, the \freeze-thaw\ method is used to treat the dough to ensure that the yeast still has considerable vitality after the frozen treatment of the peel essential oil dough, shorten the whole fermentation time, and ensure the low dissipation of the essential oil in the dough fermentation process.
【技术实现步骤摘要】
果皮精油冷冻面团面包
本专利技术涉及一种果皮精油冷冻面团面包及制备方法,属于保健食品领域。
技术介绍
中医学认为,气是构成人体的基本物质之一,气的运行推动和调控着人体的新陈代谢和生命活动,气运行停止则生命活动终止。气机通畅能够维持人体各种组织功能活动之间的平衡,对人体的生命活动起着十分重要的作用。中药学研究表明,青皮、陈皮、枳壳等柑橘属理气类中药材具有通畅人体气机的功效,可以用于脾胃虚弱、食积阻滞、痰饮阻滞导致的各种气机不畅。柠檬和柚子同属柑橘属植物,其精油中包含多种化合物,在预防糖尿病、清除自由基、抗氧化、延缓衰老等方面具有良好的保健效果。本专利技术公开一种具有疏畅气机功效的果皮精油冷冻面团面包,其中,果皮精油是以橘、橙、柠檬、柚四种果实的果皮为原料,柠檬皮、柚皮选自新鲜果实的果皮,既能保证蒸馏出精油的清新风味,还能提高废料综合利用的价值;同时,为了保证果皮精油的保健功效,还采用了青皮、陈皮、枳壳等中药材为原料,其来源及功效如下:青皮(Citrireticulataepericarpiumviride)为芸香科植物橘(Citrusreticulatablanco)及其栽培变种的干燥幼果或未成熟果实的果皮,具有疏肝破气,消积化滞的功效,常用于气机不畅而导致的胸胁胀痛,疝气疼痛,乳癖,乳痈,食积气滞,脘腹胀痛等病症。陈皮(Citrireticulataepericarpium)为芸香科植物橘(Citrusreticulatablanco)及其栽培变种的干燥成熟果皮,具有理气健脾,燥湿化痰的功效,常用于治疗脘腹胀满,食少吐泻,咳嗽痰多等病症。枳壳(Aurant ...
【技术保护点】
1.果皮精油冷冻面团面包,其特征在于加工工艺按照以下步骤完成:(1)果皮精油的制备:按质量比陈皮40份、青皮20份、枳壳20份、柚皮40份、柠檬皮20份进行配比,将上述原料置于高速组织捣碎机中进行捣碎处理5min,将捣碎后的原料置于圆底烧瓶中,加入去离子水420份,加入氯化钠50份,混合均匀后浸泡50min,然后采用间歇式超声波处理,超声5min停止1min,共超声40min,再将圆底烧瓶中的液体加热至沸腾85min,收集果皮蒸馏出的精油;(2)面包配料:称取黑麦粉100份、半干酵母3份、冷冻面团改良剂2.5份、海盐0.8份、果皮精油8份、去离子水44份;(3)制备面团:将上述面包配料置于活面机中慢速搅拌2min,然后快速搅拌3min,再慢速搅拌2min至面团充分混匀;(4)分割整形:将面团分割成每个90g的小面团,然后将小面团整理成表面光滑、边缘整齐的三角形;(5)冷冻:将三角形面团放入包装袋密封,放置在‑16℃的冰箱中,冷冻5.5h,制成冷冻面团;(6)解冻:取出带包装的冷冻面团置于4℃冰箱中12h,至面团中心与环境温度一致;(7)发酵:将三角形面团取出,置于温度为34℃、相对湿度 ...
【技术特征摘要】
1.果皮精油冷冻面团面包,其特征在于加工工艺按照以下步骤完成:(1)果皮精油的制备:按质量比陈皮40份、青皮20份、枳壳20份、柚皮40份、柠檬皮20份进行配比,将上述原料置于高速组织捣碎机中进行捣碎处理5min,将捣碎后的原料置于圆底烧瓶中,加入去离子水420份,加入氯化钠50份,混合均匀后浸泡50min,然后采用间歇式超声波处理,超声5min停止1min,共超声40min,再将圆底烧瓶中的液体加热至沸腾85min,收集果皮蒸馏出的精油;(2)面包配料:称取黑麦粉100份、半干酵母3份、冷冻面团改良剂2.5份、海盐0.8份、果皮精油8份、去离子水44份;(3)制备面团:将上述面包配料置于活面机中慢速搅拌2mi...
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