29results about How to "Soft taste" patented technology

The present invention provides a method for preparing monascus cheese, which includes improving a preparation apparatus, optimizing a ripening environment, and optimizing the quality of cheese. Compared with the prior art, the monascus cheese produced by the present invention has a shorter ripening period, the problem that monascus is easily contaminated by fungi such as penicillium is solved without additives, the problem that soft / semi-soft monascus cheese is prone to produce unpleasant and irritating taste and odor is improved, the production cost is saved, and the turnover rate of the production enterprise is improved.

The invention discloses kluyveromyces marxianus, a fermentation method of rose-flavored coffee beans and coffee beans, the kluyveromyces marxianus is selected as a fermentation strain, microorganisms are obtained from sour meat and preserved, and green coffee beans and rosa damascena are fermented together, so that the coffee beans are endowed with unique rose flavor. Performing high-temperature sterilization on the raw coffee beans and performing ultraviolet sterilization treatment on the rose petals; inoculating by using a fermentation strain with a specific concentration; and then fermenting for multiple times in a constant-temperature and constant-humidity environment, so that the rose fragrance and the coffee flavor are fully fused. Through selective fermentation and accurate control of inoculation concentration, flavor compounds generated in the fermentation process are ensured to be consistent, and stable flavor expression is realized. The finally obtained coffee with the rose flavor has unique flavor, moderate acidity, good mellowness, balanced sweetness, appropriate baking degree and uniform particle size, the moisture content and the trace element content of the coffee are accurately controlled, and the quality identification score reaches 81.3.

The invention relates to the field of tea beverages, in particular to a litsea coreana beverage and a preparation method thereof.The litsea coreana beverage is composed of litsea coreana soup, baking soda, vitamins and water, the sugar degree of the litsea coreana beverage is 0.04-0.17%, and the pH value of the litsea coreana beverage is 5.5-6.5. The problems that an existing hawk tea beverage lacks the characteristic flavor of hawk tea and contains many additives can be solved.

The invention discloses a method for reducing peculiar smell and improving quality of marinated pork intestines. The method comprises the following steps: step 1, pretreating fresh pork intestines until no macroscopic impurities and no obvious peculiar smell exist; step 2, uniformly stirring the pretreated pork intestines and compound protease, and pickling for 1-2 hours; step 3, blanching the pickled pork intestines for 3-5 minutes, so that the surface temperature of the pork intestines is rapidly cooled to 25 DEG C or below; and step 4, adding a marinating material into the rapidly cooled pork intestines, marinating for 50-70 minutes, taking out the marinated pork intestines, reducing the central temperature of the pork intestines to-18 DEG C or below to obtain marinated pork intestines, and freezing and storing the marinated pork intestines, wherein the marinating material in the step 4 comprises ethyl maltol, and the mass ratio of the compound protease to the ethyl maltol is 40: 1. According to the invention, the peculiar smell of the marinated pork intestines can be effectively reduced, the quality of the marinated pork intestines is greatly improved, and the preparation process is simple and is beneficial to large-scale industrial production of the marinated pork intestines.

The invention relates to a millet steamed cake premix powder and a millet steamed cake and a preparation method thereof. The preparation method comprises the steps of soaking and grinding, heating gelatinization, enzymatic sterilization, preparing liquid cake seeds, preparing solid cake seeds, and drying and powdering. Yellow millet is introduced as the main raw material of steamed cake to prepare a new millet steamed cake product with unique millet flavor, mouthfeel and golden color. The use of mixed fermentation of yeast and lactic acid bacteria can avoid the single flavor of fermentation of a single strain, so that the flavor of the product is richer and mellower, the mouthfeel is softer, and the sourness and sweetness are appropriate. The millet steamed cake premix powder prepared by the invention is used to produce millet steamed cake, which eliminates multiple cumbersome processes, is simple and time-saving to operate, has good product storage stability, and is excellent in texture, specific volume, sensory organ and flavor, and is conducive to the industrialized production of millet steamed cake.

The invention discloses a dry white wine preparation process, and relates to the technical field of wine production. A working table and a filling mechanism are matched to complete preparation of the dry white wine, and the filling mechanism is installed on the upper end face of the working table and comprises a linkage part which is arranged on the rear portion of the upper end face of the working table and used for linking a combined plug cover part and a centrifugal cleaning part. A second electric telescopic rod used for driving the annular plug to move downwards to further push the wooden plug so that the wooden plug can be completely plugged into a wine bottle opening is jointly and fixedly connected between the transverse section of the L-shaped plate and the annular plug. The bottle opening is effectively prevented from being broken and the wooden plug is effectively prevented from being damaged by plugging the wooden plug twice, the sealing performance and the storage quality are ensured, and a flexible brush strip of the centrifugal cleaning part is combined with a water column, so that the wine bottle is efficiently cleaned.

The invention relates to the field of food processing, and particularly discloses a bread fermentation accelerant and application thereof in bread baking. The bread fermentation accelerant comprises isomaltooligosacharide, galactooligosaccharide and fructo-oligosaccharide in a mass ratio of 5: (2-4): (1-2). The bread fermentation accelerant has the advantages that the bread fermentation accelerant can be used for bread with the high dietary fiber content, the fermentation capacity of the bread with the high dietary fiber content is improved, the specific volume of the bread is increased, and the bread is full and complete in appearance, soft and elastic in texture, spongy in tissue, uniform in air hole, good in ductility, golden in color and luster, fragrant, soft and delicious.

The invention provides a ginseng compound beverage and a preparation method thereof, and relates to the field of food preparation and processing. The ginseng compound beverage is prepared by taking 0.8 g of ginseng, 5.0 g of fried hippophae rhamnoides leaves, 5.0 g of medlar, 0.7 g of astragalus membranaceus and 0.5 g of gastrodia elata as raw materials, adding 15mL of plant water extract, 0.7500 g of flavoring agent erythritol, 0.3000 g of xylitol, 0.0450 g of acesulfame potassium, 0.0075 g of DL-malic acid, 0.0375 g of edible salt and 0.0080 g of taurine according to a material-liquid ratio of 1: 40g / ml, and adding water to 150mL. Meanwhile, the bitter taste of the raw materials such as the ginseng and the scorched taste of the fried hippophae rhamnoides leaves are eliminated, so that the beverage is fragrant in sense and the cost is reduced. The prepared beverage is simple in process and has the effects of resisting oxidation and reducing uric acid.

The invention relates to the technical field of food processing, in particular to handmade rhizoma gastrodiae fine dried noodles which are characterized by comprising the following components in parts by weight: 500g of wheat flour, 15g of rhizoma gastrodiae powder, 20g of salt, 100g of water and a proper amount of vegetable oil. The making method of the handmade rhizoma gastrodiae fine dried noodles is characterized by comprising the following making steps: step 1, kneading dough; step 2, dough standing; step 3, coiling; step 4, rubbing; step 5, standing around a rod; step 6, putting on a rod and noodle; seventhly, the rod is taken down; and step 8, finishing and packaging. The hand-made fine dried noodles are manually prepared through dozens of stretching procedures, fine holes like silks are formed in the fine dried noodles, the fine dried noodles are easy to cook, the taste is soft, the taste is tough and chewy, flavor guiding is avoided, meanwhile, gastrodia elata powder is added into the ingredients, the effects of calming liver wind, relaxing tendons and dredging collaterals are achieved, and the fine dried noodles have a certain relieving effect on symptoms such as calming wind, relieving convulsion, stabilizing liver yang, dispelling wind and dredging collaterals.

The invention discloses a buccal composition and a buccal product, the buccal composition comprises a temperature-sensitive gel system and a functional substance, the temperature-sensitive gel system comprises a temperature-sensitive gelling agent, when the temperature is higher than the critical gel temperature of the temperature-sensitive gelling agent, the temperature-sensitive gel system is converted into a gel state from a liquid state, and the critical gel temperature is 20-32 DEG C. The invention provides a buccal composition and a buccal product capable of improving the taste and experience of a user.

The present application provides a bacillus licheniformis strain HSCY3018, which is preserved in China Center for Type Culture Collection, and the preservation number is CCTCCM20221831, and the preservation date is November 28, 2022. The present application also provides the application of the HSCY3018 strain and a microbial inoculum thereof in food vinegar brewing. The HSCY3018 has high amylase and protease activities in food vinegar brewing, and can significantly improve the raw material utilization rate of food vinegar brewing. Compared with a control group, the starch utilization rate is increased by 58.50%, the lactic acid content in organic acid is increased by 72.95%, the total amount of amino acid is increased by 66.18%, the reducing sugar content is increased by 43.96%, and the total ester content is increased by 275.74%.

This invention discloses a method for preparing Polygonatum sibiricum enzyme liquid, belonging to the field of bio-fermentation technology. The method includes: gradient permeation activation treatment of Polygonatum sibiricum, including negative pressure pulsating permeation and reduced pressure concentration under inert gas protection; preparation and co-inoculation of a composite strain of Lactobacillus plantarum and Saccharomyces cerevisiae propagated in a stepwise sequential manner; multi-stage temperature and pressure-coupled fermentation, including pressurized microaerobic primary fermentation and high-temperature static incubation for enhanced conversion; targeted induction of enzymatic hydrolysis and low-temperature maturation; and in-situ aseptic filling. This invention does not add any other ingredients throughout the entire process. Through a series of original, interrelated process steps and precise parameter control, it solves the technical problem of efficiently converting a single Polygonatum sibiricum raw material into a high-quality enzyme liquid, ultimately producing a pure Polygonatum sibiricum enzyme liquid with high active substance content, mellow taste, and excellent stability.

The present invention provides a strain of Bayan yeast, a strain of Hansen yeast with spores in grape juice, a mixed bacteria anaerobic fermentation method using Bayan yeast and Hansen yeast with spores in grape juice, and coffee beans, and improves the processing technology of Catim coffee beans. The present invention selects mature and undamaged Catim coffee fresh fruits, washes, sorts, and peels to obtain fresh coffee beans. The mixed bacterial suspension is inoculated into fresh coffee beans at a ratio of 1-2%, and anaerobically fermented at 28±2°C for 24-36 hours; after fermentation, the coffee beans are dried at a specific temperature and humidity, and the surface water is dried at a specific temperature and humidity, and the moisture content is 10-12% after two pile treatments, and the beans are shelled and baked to a light or medium degree, and finally Catim coffee powder is obtained. This fermentation method significantly improves the flavor quality of Catim coffee beans, presenting a strong nutty, caramel, and citrus aroma, bright sourness, mellow sweetness, moderate bitterness, mellow and smooth, sweet and refreshing aftertaste, and a cup test score of up to 83.5 points, becoming an efficient and innovative coffee bean processing technology.

The invention provides debittered and high-nutrition moringa seed bread and a preparation method thereof, and relates to the technical field of food. The method comprises the following steps: firstly, performing germination treatment on moringa seeds to activate an enzyme system in the moringa seeds and improve the nutritional value and bioavailability; beta-cyclodextrine is used for debitterizing the germinated moringa seeds, and the beta-cyclodextrine can form an inclusion compound with substances such as bitter taste in the moringa seeds, so that the bitter taste is effectively shielded, and the mouth feel is improved. Moringa oleifera seeds are used as a raw material to be added in the bread making process, conventional components such as flour, yeast, water and seasonings are combined, and through the steps of fermentation, shaping, baking and the like, a bread product which not only retains the original flavor of bread, but also has the high nutrition and debitterizing effects of the moringa oleifera seeds is obtained. The moringa seed bread not only enriches the taste and nutritional value of the bread, but also provides a delicious and healthy food choice for consumers, conforms to the development trend of healthy food, provides a new way for development and utilization of moringa seed resources, and has important market promotion value.

The present invention relates to a method for producing a laver-form processed food using onions, and more particularly, to a method for producing a laver-form processed food using onions having an excellent taste and improved flavor. According to the method of the present invention, onion flakes are prevented from adhering to a laver curtain for drying after molding and drying and from being damaged when the onion flakes are separated from the laver curtain, thereby making it possible to mass-produce a thin and elastic laver-form processed food without wasting raw materials. The laver-shaped processed food prepared by the method of the present invention has high palatability because the unique peppery taste and odor are removed and the original fragrance and natural sweet taste of onions are increased, and contains a large amount of useful components such as quercetin, thereby improving the freshness retaining property, and thus is a popular processed food with high added value. Furthermore, the laver-form processed food according to the present invention has a soft texture and excellent elasticity, although the laver-form processed food is mainly made of onion as a vegetable, the rough texture unique to the vegetable is significantly improved so as to be similar to the degree of laver used in laver rice. In addition, since the solubility is high, the composition can be easily dissolved in saliva when put into the mouth, and therefore, there is almost no foreign body sensation. Therefore, the processed food in the form of laver using onions according to the present invention can replace laver for laver rice, seasoning laver, or the like, and thus is very useful.

The present invention relates to a kitchen cooking appliance, in particular to a food processor that is easy to operate, comprising a body and a cover body, a frying pan installed in the body, a heating device and a circulating fan for blowing air to the heating device on the cover body, and a steam generating device, which is connected to the frying pan through a steam pipeline, the cover body comprising a cover base and a transparent cover plate installed on the top of the frying pan, the heating device and the circulating fan are installed on the cover base, and the transparent cover plate is sealed with the frying pan, the transparent cover plate is installed at the front end of the cover base, and the center of the transparent cover plate has a through mounting hole, and the circulating fan blows air toward the frying pan through the mounting hole. The food processor of the present invention can steam fumigate food during the process of baking food, so that the food will not be too dry and hard, and during the cooking process, it can also allow consumers to observe the changes in the food during the cooking process, thereby enhancing the consumer's use pleasure.

The invention discloses yellow yellow wine and a preparation method thereof, and belongs to the technical field of wine brewing. The method comprises the following steps: by taking broomcorn millet as a raw material, soaking, cooking congee, mixing with yeast, carrying out main fermentation, carrying out secondary fermentation, adding vacuum freeze-dried yellow pollen after the secondary fermentation is completed, and then carrying out after-ripening, squeezing, decocting wine, aging and storing and finishing. According to the method, active ingredients in the day lily are fully dissolved out and stably retained by optimizing the day lily adding time and the after-ripening process. In the obtained yellow yellow wine, the total phenol content is not lower than 0.50 mg / mL, the flavonoid content is not lower than 0.12 mg / mL, the vitamin C content is not lower than 11 mu g / mL, the hydroxyl radical scavenging rate is not lower than 85%, the amino acid content is not lower than 3300 mu g / mL, and the yellow yellow wine has remarkable antioxidant activity and enhanced nutrition flavor.

The present invention relates to an oily food raw material for combination and a method for producing the same, and a method for producing a frozen dessert combination food. When combined with frozen desserts, water-containing chocolate has a soft texture peculiar to water-containing chocolate, and the workability is equivalent to that of anhydrous chocolate, and the physical properties do not change even after necessary sterilization during circulation. Water-containing chocolate whose physical properties do not change even after necessary sterilization during circulation can be provided by preparing the following oil-in-water emulsion, wherein the total amount of cocoa mass and cocoa powder having a fat-free cocoa solid content of pH 6.8 or less, the oil content of cocoa mass and the water content of cocoa powder, and the total amount of one or more emulsifiers selected from lecithin or polyglycerol condensed ricinoleic acid ester is .

The present application provides a kind of low-calorie high dietary fiber fava bean powder and its preparation method, it relates to health-care product technical field.The present application fava bean powder includes: fava bean raw material powder, traditional Chinese medicine extract, dietary fiber, gamma-cyclodextrin, resistant dextrin, thickening agent, flavoring agent;Traditional Chinese medicine extract is composed of dendrobium extract, rhodiola extract and lotus leaf extract.Fresh fava bean whole plant is freeze-dried, pulverized to prepare fava bean raw material powder;Dendrobium extract is prepared by long bifidobacterium and pentose pediococcus compound fermentation, rhodiola extract is prepared by ultrasonic-assisted alcohol extraction combined with ultrafiltration purification, and lotus leaf extract is prepared by flash extraction combined with macroporous resin purification.The present application effectively protects the heat-sensitive active ingredients in fava bean and traditional Chinese medicine by adding resistant dextrin and gamma-cyclodextrin double embedding technology, improves the pungent bitter taste, and improves the instant performance.The present application fava bean powder has the effects of reducing blood sugar, reducing blood lipids and assisting in weight loss, and can be used for preparing related health-care products.

The invention relates to the technical field of brewing a health-care vinegar beverage by using grape skin pomace, and discloses a process for brewing a health-care vinegar beverage by using grape skin pomace, which comprises the following steps: pre-cooling grape skin pomace in a cold storage, and then taking out and placing at room temperature. According to the technology for brewing the health-care vinegar beverage by utilizing the grape pomace, the technology period is short, flavor substances, natural grape pigments and nutrient substances in the pomace can be extracted to the greatest extent during fermentation, the brewed grape fruit vinegar is soft in taste and harmonious in fruit flavor and vinegar fragrance, and the finished product is not added with any essence and pigment, so that the health-care vinegar beverage is suitable for being eaten by people. The grape wine brewing peel residues are green and health-care fermented fruit vinegar, the behavior that fruit juice and table vinegar are blended to prepare fruit vinegar is completely eliminated, the prepared fruit vinegar can be directly used as fruit vinegar for eating and can also be blended to prepare fruit vinegar drinks, high-value utilization of the grape wine brewing peel residues is achieved, good economic benefits and social benefits are achieved, the utilization rate of resources is increased, and the production cost is reduced. The carbon emission can be reduced, so that the sustainable development of the grape processing industry is realized.

The invention relates to the field of food, in particular to ice cream slurry and cheese ice cream. The ice cream slurry is prepared from the following components in parts by weight: 100 to 120 parts of skimmed milk powder, 110 to 140 parts of white granulated sugar, 15 to 30 parts of sunflower seed oil, 10 to 20 parts of cocoa powder, 0.1 to 0.3 part of guar gum, 0.2 to 0.3 part of carrageenan, 0.2 to 0.3 part of xanthan gum and the balance of raw milk, totaling 1000 parts. According to the low-fat ice cream disclosed by the invention, the sunflower seed oil with a specific dosage is matched with the guar gum, the carrageenan and the xanthan gum, so that a good emulsifying effect can be realized without adding an emulsifier while the low-fat ice cream is realized, and a homogenizing process is simplified.

The embodiment of the present application belongs to the field of aerosol generating devices, and relates to a method for atomization output based on a sine wave, including obtaining atomization time parameters, a first proportional parameter, a preset electrical parameter, and a sine parameter; calculating a preset voltage value according to the first proportional parameter and the preset electrical parameter, and calculating an atomization voltage value according to the atomization time parameter, the preset voltage value, and the sine parameter; and outputting the atomization voltage value. The present application also provides a related device for atomization output based on a sine wave. The present application is a method for atomization output in a sine wave mode, and the aerosol generated after atomizing / heating the aerosol substrate has a soft taste, and the generated aerosol has a thicker taste and a lighter taste alternately, forming an obvious sense of frustration in the taste, and the taste is highly irritating, which improves the user's smoking experience; in addition, in the initial process, the sine parameter and the first proportional parameter can be adjusted to achieve atomization / heating of aerosol substrates of different specifications, and the applicability is wide.

The present invention discloses a bangia fusco-purpurea polysaccharide functional special diet jelly and a preparation method thereof, and belongs to the technical field of food processing, and the provided bangia fusco-purpurea polysaccharide functional special diet jelly comprises the following raw material components in parts by weight: 85-95 parts of water, 5-15 parts of white granulated sugar, 0.1-0.2 part of bangia fusco-purpurea polysaccharide, 0.02-0.03 part of citric acid, 0.7-0.9 part of konjaku flour and 0.3-0.5 part of carrageenan. The invention provides a new way for processing the bangia fusco-purpurea, expands the application range of the bangia fusco-purpurea, and increases the market value of the bangia fusco-purpurea. The prepared jelly is soft in taste, unique in flavor, fresh, sweet and smooth, the eating experience of consumers is improved, and meanwhile the quality and stability of the jelly product are ensured through the preparation method.

The invention provides modified milk as well as a preparation method and application thereof. The modified milk comprises the following raw material components in percentage by mass: 80%-95% of raw milk, 2%-7% of a sweetening agent, 0.3%-0.5% of a thickening agent, 0.16%-0.3% of an emulsifying agent and 0.03%-0.08% of an acidity regulator, the modified milk disclosed by the invention is liquid modified milk in a conventional state, is in a semi-solid state after being heated and cooled, is soft and smooth in mouth feel, is shaped, stable and uniform in tissue state, has diversity of use scenes, brings different flavor experiences to consumers, can be stored for 6 months at normal temperature, and is good in sensory state and uniform in tissue state within a shelf life; the preparation method is simple; the pudding also has two use modes of direct eating and reprocessing to obtain food such as solid pudding, and the obtained pudding is smooth in surface, uniform in texture, soft and smooth in mouth feel and relatively high in fineness.

This utility model relates to a bread proofing box, belonging to the technical field of bread proofing equipment. The bread proofing box includes a fixed base and a box shell. Inside the box is a proofing assembly, including a movable proofing rack, connecting rods, and a rotating disc. A drive mechanism is mounted on the side wall, including a protective box, a synchronization component, and a servo motor. The bottom has a heating assembly, including a mounting box, a PTC heater, a mounting bracket, and an axial flow fan. A humidification assembly is also provided, including a distribution pipe, atomizing nozzles, a rear box, a water tank, a liquid extraction pipe, a pressure pump, and a liquid delivery pipe. This equipment can drive the movable proofing rack to move dynamically, ensuring uniform dough proofing, precise temperature and humidity control, a high degree of automation, convenient and safe operation, improved yield and production efficiency, reduced costs, and meets the needs of high-quality mass production.

The invention discloses a canna edulis ker starch modification method and application, and the method comprises the following steps: cleaning canna edulis ker, grinding into thick liquid, carrying out starch modification by adopting a microwave coupling H2O2 method, carrying out lactic acid fermentation on the modified starch and plant lactic acid bacteria, fermenting to obtain canna edulis ker lactic acid fermentation liquor, adding saccharomycetes, and carrying out alcoholic fermentation to obtain the canna edulis ker starch. And then adding acetic bacteria for acetic fermentation, ageing and clarifying to obtain the canna edulis ker vinegar. The canna edulis ker vinegar prepared by the preparation method disclosed by the invention is good in flavor and rich in probiotics; meanwhile, the lactic acid fermentation procedure is added, the acidity is increased, nutrient substances of the canna edulis ker are reserved to the maximum extent, lactic acid bacteria fermentation has a certain preservative and fresh-keeping effect, the fermentation time in the fermentation process is effectively shortened through microwave coupling H2O2 canna edulis ker starch modification, and the production time is shortened.

The invention relates to the technical field of food processing, and discloses flavored mixed dried eggs which comprise the following raw materials in parts by weight: 90-100 parts of egg liquid, 0.5-2 parts of edible salt, 0.1-0.5 part of monosodium glutamate, 0.2-1 part of spices, 0.5-2 parts of a compound water retention agent, 0.1-0.5 part of a yeast extract, 0.2-1 part of soybean protein, 0.1-0.3 part of lactic acid bacteria powder and 0.1-0.3 part of maltodextrin. The invention also discloses a preparation method of the flavored mixed dried egg. The preparation method comprises the following steps: S1, mixing the egg liquid with the coffee extract, the chocolate water-soluble powder, the high fructose corn syrup, the edible salt and the monosodium glutamate. The soybean protein, the lactic acid bacteria powder and the bioactive peptide are added, so that the contents of protein, vitamins and minerals are remarkably increased, and meanwhile, the fat content is reduced; various regional flavors are provided by adjusting the proportion of spices; the prepared dried egg is convenient to carry and eat, and is especially suitable for children and fat-reducing people.

The application discloses a preparation method of a chlorella pyrenoidosa fermentation beverage and belongs to the technical field of microorganisms. The preparation method comprises the following steps: S1, uniformly mixing chlorella pyrenoidosa powder with pure water, rehydrating, and obtaining rehydrated algae liquid; S2, adding an enzyme into the rehydrated algae liquid; after enzymolysis, the enzyme is inactivated, the filtrate is filtered and collected, and an enzymolysis liquid is obtained; S3, inoculating the activated strain into the enzymolysis liquid, oscillating and culturing, filtering and collecting the filtrate, and obtaining the chlorella pyrenoidosa fermentation beverage. The method combining neutral protease enzymolysis and lactobacillus plantarum fermentation is adopted, the bitterness of the chlorella pyrenoidosa beverage can be effectively improved without adding a chemical masking agent, and meanwhile, the nutritional value and functional characteristics of the chlorella pyrenoidosa beverage are well reserved.

The invention relates to the technical field of food processing, and discloses a steamed bun making method which comprises the following steps: providing leavening dough, and fermenting under specific temperature and humidity conditions to obtain leavening dough; mixing the leavening dough with wheat flour and ingredients, and blending into dough; fermenting the dough under a specific temperature and humidity condition until the dough is expanded to a specified multiple; the fermented dough is cut into small dough, and the small dough is fermented after being formed; and steaming the fermented dough, and cooling to obtain the finished steamed bun. The preparation method of the sour dough comprises the following steps: selecting wheat flour and water in a weight ratio of (1: 3)-(1: 5), and mixing and stirring the wheat flour and the water into paste; and adding active dry yeast and white granulated sugar, and uniformly stirring. By adding the ingredients, optimizing the making process and adjusting the proportion of the ingredients, the hardness of the steamed buns is controlled to be 1000-1200 g, the elasticity reaches 0.8-0.95, air holes are uniformly distributed, the specific volume is 1.8-2.2 m l / g, and the requirements of high-quality steamed buns for softness, lightness and rich levels are met.