Pumpkin is a nutrient-rich melon vegetable that people often eat in their daily lives. If the pumpkin is properly blended with the additive into the baked food to make the pumpkin bread, the taste and texture of the bread is improved, and the nutritional value and therapeutic value of the bread are improved, which is a baked food with great development potential. The following is a brief description of the processing technology of the new pumpkin bread produced by our food processing room for readers and food enthusiasts. 1 50 kg of special formula bread powder and 4 kg of pumpkin powder (squash powder can be purchased in the market and can also be produced by itself). Active dry yeast 0.50 kg, white sugar 2 kg, vegetable oil 1 kg, cream 3 kg, milk powder 4 kg, egg 5 kg, bread improver 0.40 kg, water 25 kg. 2 Process Pretreatment of raw and auxiliary materials +70% flour--→first-time powder--→first-fermentation--→secondary-powder-pumping--secondary-fermentation--→slicing into plate-→→ proofing--→ Baking - → cooling package. 3 Pretreatment of raw materials Add active dry yeast to 30°C warm water. When the yeast expands in size and there are a lot of bubbles, the dough can be prepared. Stir the eggs evenly, the cream is melted and used, and the sugar and salt are dissolved and filtered for later use. 4 Mix flour for the first time with 70% of bread flour and squash flour. Place the activated yeast in the powder mixer for the first time. The time is about 6-10 minutes. 5 In the first fermentation, the dough is placed at a temperature of 28-32°C, a relative humidity of 75%--85%, and a fermentation time of about 50-60 minutes. 6 The second seasoning will be prepared by adding the remaining raw materials to the first fermented dough for about 6-8 minutes. 7 Second fermentation The second prepared dough is fermented for 50--60 minutes under the condition of 30-32°C and relative humidity of 80%--85%. 8 Block into the plate will be a good chunk of dough as required by the finished product is divided into small pieces, and then the irregular dough ball rolling into a round ball shape, so that the surface is smooth, uniform structure, not gas. 9 proofing the bread blank placed in the proofing room to adjust the temperature of 40 - 42 °C, relative humidity of 85% - 90%, proofing 20 - 30 minutes, wait for the bread billet to expand to the appropriate volume, can be carried out bake. 10 Baking Bring the bread dough into the oven for baking, adjust the oven temperature to 200-240°C, humidity 65%--70%, baking time 10-12 minutes. 11 Cooled packaging products are cooled to 20-25°C and the packaging is finished product. The packaging pattern and form are basically the same as those of other food breads. (Tao Jiaxi, Department of Biology, Huanggang Normal University, Hubei Province)
Sun-Shading Net is a series of colored shade
nets with special optical properties which improve the utilization of solar
radiation by agricultural crops. This technology promotes differential
stimulation of desirable physiological responses, which determine the
commercial value of each crop. This is an economical and environmentally
friendly alternative to current labor-consuming methods (such as pruning and
thinning) and intensive use of growth regulators and other chemicals.
ChromatiNet enables growers to control vegetative growth characteristics, such
as leaf size, branch length and plant height in plants, as well as the rate of
maturation and flowering. This enables adaptation to market preferences, with
clear economic advantages.
Greenhouse Sun-Shading System can reduce solar load, and cool down the inside temperature and create a comfortable environment for the plants.
Greenhouse Sun-Shading System
Greenhouse Sun-Shading System,Greenhouse Shade Netting,Greenhouse Shade Cloth,Greenhouse Shading
JIANGSU SKYPLAN GREENHOUSE TECHNOLOGY CO.,LTD , http://www.spgreenhouse.com
