METHOD OF PREPARATION OF BREADS AND BISCUITS WITH PLANTS OF COIX LACRYMA-JOBI AND COIX LACRYMA VAR MAJUYEN AS A NATURAL SWEETNER

摘要

The present invention relates to a method for producing confectionery and bread using natural sweeteners of Yulmu beads. Young leaves or stems of Yulmu or rosary dried in the shade of 20 ± 5 ℃, dried by hot air drying at 70 ± 5 ℃, and freeze-dried fresh leaves at -35 ± 5 ℃, and then low temperature drying at 40 ± 5 ℃ A natural sweetener of dried powder is obtained. Confectionaries and breads are prepared by adding the sweetener as a sugar substitute in the range of 0.5 to 10 times (preferably 1 to 2 times) the sugar content normally used for conventional confectionery and bread ingredients.;As a result of sensory test, sweetness was 10% higher than sugar, and sweetness, texture, and foreign body were often used with yulmu or rosary sweetener.;Juicy radish, beads, natural sweeteners, vegetable sweeteners, natural sweets, breads.