Health-preserving Chinese chestnut steamed corn bread

A technology of cornbread and chestnut, which is applied in the field of health-preserving cornbread, can solve the problems that the product grade and added value cannot be greatly improved, and achieve the effect of enhancing the effect of health care

Inactive Publication Date: 2011-11-16
王坤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The processing of chestnuts in the prior art has greatly improved the variety, pattern and taste of chestnut food, but the health-pr...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (a) Put 15 parts of black beans, 15 parts of barley, 5 parts of lily, 5 parts of white fungus, 5 parts of fungus, 5 parts of chrysanthemum, 1 part of heterophylla, and 1 part of bird's nest into 280 parts of water, heat to 60°C for 4 hours , filtered to obtain the filtrate;

[0018] (b) Put 280 parts of flour, 80 parts of chestnut powder, 50 parts of corn flour, 50 parts of millet flour, and 60 parts of bean flour into the dough mixer, add 60 parts of chestnut granules, then add the above-mentioned filtrate, and add 1 part of yeast, 1 part of baking powder, continue to stir for 1 hour to get the raw material noodles;

[0019] (c) Make steamed buns from the raw materials and put them into a wake-up box for 20 minutes; then put them into a steamer and bake them at 120°C for 20 minutes to obtain healthy chestnut steamed buns.

Embodiment 2

[0021] (a) Put 20 parts of black beans, 20 parts of barley, 10 parts of lily, 10 parts of white fungus, 10 parts of fungus, 10 parts of chrysanthemum, 2 parts of heterophylla, and 2 parts of bird's nest into 320 parts of water, heat to 70°C for 4 hours , filtered to obtain the filtrate;

[0022] (b) Put 300 parts of flour, 100 parts of chestnut powder, 60 parts of corn flour, 60 parts of millet flour, and 80 parts of bean flour into the dough mixer, add 80 parts of chestnut granules, then add the above-mentioned filtrate, and add 2 parts of yeast, 2 parts of baking powder, continue to stir for 1 hour to get the raw material noodles;

[0023] (c) Make steamed buns from the raw materials and put them into a wake-up box for 20 minutes; then put them into a steamer and bake them at 120°C for 20 minutes to obtain healthy chestnut steamed buns.

Embodiment 3

[0025] (a) Put 18 parts of black beans, 18 parts of barley, 8 parts of lily, 8 parts of white fungus, 8 parts of fungus, 8 parts of chrysanthemum, 1.5 parts of heterophylla, and 1.5 parts of bird's nest into 300 parts of water, heat to 65 ° C for 4 hours , filtered to obtain the filtrate;

[0026] (b) Put 290 parts of flour, 90 parts of chestnut powder, 55 parts of corn flour, 55 parts of millet flour, and 70 parts of bean flour into the dough mixer, add 70 parts of chestnut granules, then add the above-mentioned filtrate, and add 1.5 parts of yeast, 1.5 parts of baking powder, continue to stir for 1 hour to get the raw material noodles;

[0027] (c) Make steamed buns from the raw materials and put them into a wake-up box for 20 minutes; then put them into a steamer and bake them at 120°C for 20 minutes to obtain healthy chestnut steamed buns.

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PUM

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Abstract

The invention discloses a health-preserving Chinese chestnut steamed corn bread which is prepared by the following steps by weight: putting 15-20 parts of black soya beans, 15-20 parts of pearl barley, 5-10 parts of lily, 5-10 parts of tremella, 5-10 parts of edible fungus, 5-10 parts of chrysanthemum, 1-2 parts of radix pseudostellariae and 1-2 parts of bird nest in 280-320 parts of water, heating to 60-70 DEG C and keeping the constant temperature for 4 hours, and filtering to obtain a filtrate; putting 280-300 parts of flour, 80-100 parts of Chinese chestnut flour, 50-60 parts of corn flour, 50-60 parts of millet flour and 60-80 parts of bean flour in a flour-mixing machine for uniformly stirring, adding 60-80 parts of Chinese chestnut particles, then adding the filtrate, adding 1-2 parts of yeast and 1-2 parts of baking powder for continuously stirring for 1 hour to obtain the raw material flour; putting in a fermenting box for 20 minutes after the raw material flour is made into steamed corn breads; then putting in a steam box for steaming and braking at 120 DEG C for 20 minutes to finally obtain the health-preserving Chinese chestnut steamed corn bread. The health-preserving Chinese chestnut steamed corn bread is organically combined with health-preserving Chinese herbal medicines and has the advantages that a manufacturing process is unique and the nutritional and medicinal health-care value is very high.

Description

technical field [0001] The invention relates to the field of food, in particular to a health-preserving steamed bun. Background technique [0002] Chestnut (scientific name: Castanea mollissima), also known as chestnut and Chinese chestnut, is a plant of the Fagaceae chestnut genus. It is native to China and distributed in Vietnam, Taiwan and mainland China. It grows at an altitude of 370-2800 meters. Mountains have been widely cultivated artificially. Chestnut is sweet and fragrant, containing 51-60% starch, 6-11% protein, 2-7% fat, and also contains sugar, crude fiber, carotene, vitamins A, B, C and calcium, phosphorus, potassium and other minerals, which can The nutrients absorbed and utilized by the human body are as high as 98%, which is called "healthy food" abroad. Traditional Chinese medicine generally believes that eating chestnuts can benefit qi and blood, nourish the stomach, nourish the kidneys, and strengthen the liver and spleen; raw food also has the effect ...

Claims

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Application Information

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IPC IPC(8): A23L1/105A23L1/29A23L1/36A21D2/36A23L7/104A23L25/00A23L33/00
Inventor 王坤
Owner 王坤
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