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Steamed buns made of Dioscorea opposita Thunb. cv. Tiegun and method of making steamed buns

A technology of iron stick yam and steamed bread, which is applied in the field of iron stick yam steamed bread and its preparation, can solve the problems of affecting the expansion system, general taste, and short shelf life, and achieve the effects of promoting metabolism, preventing hyperacidity, and inhibiting proliferation

Inactive Publication Date: 2012-06-27
刘小朝
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It also affects its expansion system
At present, the fat content of steamed buns on the market is 1.4%-1.8%, and the protein content is 9.4%; the contents of calcium, iron, selenium, and zinc in every 100 grams of steamed buns are: 19-24 mg, 2.7-3.5 mg, 5.36 mg, respectively. mg, 1.64 mg, 4 grams of amino acids per 100 grams of steamed buns, and the steamed buns currently on the market are still traditional fermented starches that are not easily converted into polysaccharides, people tend to get fat after eating them, the taste is average, and the shelf life is short

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] An iron stick yam steamed bun is characterized in that: the raw materials of the steamed bread are according to the weight of each ingredient in grams: 18 kg of iron stick yam, 5 kg of amylase, 7 kg of honey, 26 kg of wheat flour, 1 kg of yeast powder, and hydrolyzed protein powder 1 kg, 0.5 kg saponin powder, 0.5 kg choline powder, 40 kg purified water.

[0022] A method for preparing iron bar yam steamed buns, characterized in that: the steps of the method are as follows:

[0023] Step 1: Select 18 kg of iron stick yam, wash and slice, and use a special beater to beat the sliced ​​iron stick yam into slurry;

[0024] Step 2: Add 5 kg of amylase, 7 kg of honey, and 0.5 kg of saponin powder to the slurry made in step 1, and then carry out shear emulsification to obtain an emulsion;

[0025] Step 3: Use the emulsion obtained in step 2 to add 1 kg of hydrolyzed protein powder, 0.5 kg of choline powder, 1 kg of yeast powder, 40 kg of purified water and 26 kg of wheat flou...

Embodiment 2

[0028] An iron stick yam steamed bun is characterized in that: the raw materials of the steamed bread are according to the weight of each ingredient in grams: 20 kg of iron stick yam, 2 kg of amylase, 7 kg of honey, 26 kg of wheat flour, 1 kg of yeast powder, and hydrolyzed protein powder 1 kg, 0.5 kg saponin powder, 0.5 kg choline powder, 40 kg purified water.

[0029] A method for preparing iron bar yam steamed buns, characterized in that: the steps of the method are as follows:

[0030] Step 1: Select 20 kg of iron stick yam, wash and slice, and use a special beater to beat the sliced ​​iron stick yam into slurry;

[0031] Step 2: Add 2 kilograms of amylase, 7 kilograms of honey, and 0.5 kilograms of saponin powder to the slurry made in step 1, and then carry out shear emulsification to obtain an emulsion;

[0032] Step 3: Use the emulsion obtained in step 2 to add 1 kg of hydrolyzed protein powder, 0.5 kg of choline powder, 1 kg of yeast powder, 40 kg of purified water an...

Embodiment 3

[0035] An iron stick yam steamed bun is characterized in that: the raw materials of the steamed bread are according to the weight of each ingredient in grams: 20 kg of iron stick yam, 5 kg of amylase, 5 kg of honey, 26 kg of wheat flour, 1 kg of yeast powder, and hydrolyzed protein powder 1 kg, 0.5 kg saponin powder, 0.5 kg choline powder, 40 kg purified water.

[0036] A method for preparing iron bar yam steamed buns, characterized in that: the steps of the method are as follows:

[0037] Step 1: Select 20 kg of iron stick yam, wash and slice, and use a special beater to beat the sliced ​​iron stick yam into slurry;

[0038] Step 2: Add 5 kilograms of amylase, 5 kilograms of honey, and 0.5 kilograms of saponin powder to the slurry made in step 1, and then carry out shear emulsification to obtain an emulsion;

[0039] Step 3: Use the emulsion obtained in step 2 to add 1 kg of hydrolyzed protein powder, 0.5 kg of choline powder, 1 kg of yeast powder, 40 kg of purified water an...

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Abstract

The invention belongs to the technical field of food, and particularly relates to steamed buns made of Dioscorea opposita Thunb. cv. Tiegun and a method of making the steamed buns, wherein the steamed buns are mainly made of high-quality Dioscorea opposita Thunb. cv. Tiegun and wheat. The method includes: adding honey, amylase, yeast powder, hydrolyzed protein powder, saponin powder and choline powder into the Dioscorea opposita Thunb. cv. Tiegun and wheat flour, mixing, fermenting, kneading for forming, and steaming to obtain the buns with unique flavor and full nutrients. Conversion of polysaccharide in the steamed buns is improved, and dietary property of the steamed buns is also improved. No preservative is added, so that shelf life of the steamed buns is prolonged, and quality of the steamed buns is improved.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to an iron yam steamed bun made of high-quality iron yam and wheat as raw materials and a preparation method thereof. Background technique [0002] "Shen Nong's Materia Medica" records: "Yam mainly hurts, nourishes deficiency and wins, eliminates cold and heat evil, nourishes the middle and nourishes qi, grows muscles, nourishes yin, long-term use of ears, eyesight, intelligence, and longevity"; before Tang and Song Dynasties, people ate yams, It is believed to cure diseases. Later, it was found that it can not only cure diseases, but also nourish hunger. Yam has developed to this day and has become an important international medicine and food crop; The content is 1.48%, and the moisture content is 61.84%. Polysaccharides YP, MYP and YPC from Tieguan yam all had certain inhibitory effects on the a-amylase activity of Tieguan yam, and the order of their inhibitory effects ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L1/305A23L1/216A21D2/36A23L7/104A23L19/12
Inventor 刘小朝许雯
Owner 刘小朝
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