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Chrysanthemum health-care steamed bread

The technology of bitter chrysanthemum and fresh bitter chrysanthemum is applied in the directions of baking, dough processing, food preparation, etc., and achieves the effects of good food, rich nutrition, good health care, and extended shelf life.

Inactive Publication Date: 2012-03-07
张奎昌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Steamed buns are the most common staple food in people's lives. The steamed buns sold in the market include varieties made from wheat flour, corn flour, buckwheat flour and miscellaneous grains. With the continuous improvement of living standards in urban and rural areas in my country, the quality and Nutrition and taste are far from meeting the needs of modern people's lives. People are eager and expecting to have a kind of steamed buns that use pure natural plants to make their steamed buns not only have a good appearance and delicious taste, but also have a good taste. Nutritional value and health function

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] A kind of bitter chrysanthemum health-care steamed bread of the present invention is made up of bitter chrysanthemum, active dry yeast, flour; Its described component weight percent is: bitter chrysanthemum 5-40%, active dry yeast 0.5-1%, flour 59- 94.5%. First, wash the required amount of bitter chrysanthemum (fresh), beat it with a beater, extract the juice, filter through 150 mesh silk cloth, take the filtrate, weigh active dry yeast and flour, pour active dry yeast into the bitter chrysanthemum juice and mix thoroughly , heat the bitter chrysanthemum juice to about 35°C±2°C, pour the adjusted bitter chrysanthemum juice containing active dry yeast into the flour, add an appropriate amount of water according to the hardness of the dough, knead it into a smooth dough, put it in a warm Place at 33°C±2°C for 50 minutes, knead it to make steamed buns, let it rest for about 10 minutes, steam in a basket for 25 minutes, and take out the steamed buns.

Embodiment 2

[0011] The health-care steamed bread with bitter chrysanthemum, the weight percentage of raw material composition is: 5-40% of bitter chrysanthemum, 5-10% of fermented dough (leaven head), 0.1-0.5% of edible alkali, 49.5-89.9% of flour. Wash the bitter chrysanthemum (fresh), beat it with a beater, extract the juice, filter it through 150-mesh silk cloth, take the filtrate, weigh the dough and flour, add the dough to the juice of the bitter chrysanthemum, and knead it into juice If the batter is in the form of a paste, pour it into the flour, knead it into a smooth dough, let it ferment for 120 minutes in a warm place (33°C ± 2°C), dissolve the edible alkali (select the amount according to the fermentation degree of the dough) with a small amount of water, and mix it with starter Knead well in the dough to make the alkali neutralize the acid in the dough. The finished steamed buns are left to rest for 15 minutes, steamed in a basket for 25 minutes, and ready to serve.

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PUM

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Abstract

The invention provides a Chrysanthemum health-care steamed bread, prepared by using Chrysanthemum, active dry yeast, and flour. The Chrysanthemum health-care steamed bread is a kind of vegetable food containing all natural nutritional values. People who eat the Chrysanthemum health-care steamed bread can get the nutritional ingredients of vegetables, so that the dietary nutrition is abundant and meets the requirement of building up body. Especially the anti-oxidant components in the Chrysanthemum have good health-care effect to human body, and simultaneously have fresh-keeping effect to the steamed bread, so that the shelf-life of the steamed bread can be effectively prolonged.

Description

technical field [0001] The invention relates to food processing technology, in particular to a method for making bitter chrysanthemum health-care steamed bread. Background technique [0002] Steamed buns are the most common staple food in people's lives. The steamed buns sold in the market include varieties made from wheat flour, corn flour, buckwheat flour and miscellaneous grains. With the continuous improvement of living standards in urban and rural areas in my country, the quality and Nutrition and taste are far from meeting the needs of modern people's lives. People are eager and expecting to have a kind of steamed buns that use pure natural plants to make their steamed buns not only have a good appearance and delicious taste, but also have a good taste. Nutritional value and health function. [0003] Bitter chrysanthemum (Cichorium endivia L.) is a kind of cultivated plant of the genus Cichorium in the family Asteraceae, and its scientific name is Cichorium endivia, als...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L1/212A23L1/29A21D2/36A23L7/104A23L19/00A23L33/00
Inventor 张奎昌
Owner 张奎昌
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