Manufacturing method of nutritive and health-care purple sweet potato hawthorn bread

• Main Author: HUANG JINGSONG
• Format: Patent
• Language: Chinese; English
• Published: 02.02.2018
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; HUMAN NECESSITIES; PRESERVATION THEREOF; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

The invention belongs to the technical field of bread manufacturing, in particular to a manufacturing method of nutritive and health-care purple sweet potato hawthorn bread. The method comprises the following specific steps: (1) weighing the following raw materials in parts by weight: 25 to 27 parts of mashed purple sweet potatoes, 20 to 22 parts of mashed hawthorn fruits, 13 to 15 parts of acaciahoney, 85 to 90 parts of high-gluten flour, 26 to 28 parts of soybeans, 4 to 5 parts of yeast powder, 0.7 to 0.9 part of bifidobacterium infantis, 9 to 10 parts of fresh mulberry leaves, 8 to 9 partsof fresh perilla leaves, 11.5 to 12.5 parts of fresh Chinese toon leaves, and 5.5 to 6.5 parts of butter; (2) preparing lyophilized leaf powder; (3) preparing soybean powder; (4) preparing fermenteddough; and (5) preparing the nutritive and health-care purple sweet potato hawthorn bread. The prepared bread has the advantages of a fragrant and sweet taste, looseness and softness, no stickiness toteeth, a unique taste, lila