Quick-freezing sweet potato dietary fiber steamed bun and production method thereof

A dietary fiber steamed bread and sweet potato technology, which is applied in the field of food processing, can solve the problems of short shelf life, easy aging of steamed bread, and easy to be attacked by microorganisms, and achieve the effect of ensuring safety

Inactive Publication Date: 2012-11-21
马千里
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the steamed buns sold in the market are white flour steamed buns made of pure wheat flour, which has the defect of single nutritional content, and the steamed buns made are easy to age, vulnerable to microorganisms, and have a short shelf life.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Put 320 grams of weighed sweet potato flour, 310 grams of wheat flour, 8 grams of highly active Karma yeast, and 12 grams of salt into a blender and stir evenly, then add 350 grams of water and stir to form a smooth dough; take out the reconciled dough, put Ferment in a container at 30--35°C for 80 minutes; take out the fermented noodles, knead them into strips, cut them into steamed bun shapes with a kitchen knife, and proof them for another 5 minutes; place the proofed steamed buns in- Quick-frozen in a freezer at 25--30°C for 50 minutes, and then put it in a freezer at -18--20°C for freezing; put the frozen and shaped steamed buns into a pot and steam for 15 minutes. finished product.

Embodiment 2

[0018] Put 335 grams of weighed sweet potato flour, 330 grams of wheat flour, 10 grams of highly active Karma yeast, and 15 grams of salt into a blender and stir evenly, then add 350 grams of water and stir to form a smooth dough; take out the reconciled dough, put Ferment in a container at 30--35°C for 100 minutes; take out the fermented noodles, knead them into strips, cut them into steamed bun shapes with a kitchen knife, and proof them for another 6 minutes; place the proofed steamed buns in- Quick-frozen in a freezer at 25--30°C for 60 minutes, and then put it in a freezer at -18--20°C for freezing; put the frozen and shaped steamed buns in a pot and steam for 16 minutes. finished product.

Embodiment 3

[0020] Put 300 grams of weighed sweet potato flour, 340 grams of wheat flour, 10 grams of highly active Karma yeast, and 30 grams of salt into a blender and stir evenly, then add 320 grams of water and stir to form a smooth dough; take out the reconciled dough, put Ferment for 70 minutes in a container at a temperature of 30--35°C; take out the fermented noodles, knead them into strips, cut them into the shape of steamed buns with a kitchen knife, and proof them for another 10 minutes; place the molded steamed buns in- Quick-frozen in the freezer at 25-30°C for 45 minutes, and then put it in the freezer at -18-20°C for freezing; put the frozen and shaped steamed buns into the pot and steam for 18 minutes, that is finished product.

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PUM

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Abstract

The invention relates to a quick-freezing sweet potato dietary fiber steamed bun and a production method thereof and belongs to the technical field of food processing. The technical scheme provided by the invention is as follows: the quick-freezing sweet potato dietary fiber steamed bun consists of the following raw materials: sweet potato flour, wheat flour, high-activity dried yeast, salt and water, wherein each 1000 g of steamed bun contains 300-350 g of sweet potato flour, 300-350 g of wheat flour, 5-10 g of high-activity dried yeast, 10-30 g of salt and 300-350 g of water. The preparation process comprises the steps of stirring and kneading dough, standing and fermenting, blanking and forming, quickly freezing and cold storage and steaming. According to the quick-freezing sweet potato dietary fiber steamed bun disclosed by the invention, a high-quality sweet potato dietary fiber is used to replace part of wheat flour so as to increase the content of dietary fiber in the steamed bun and further the acceptable daily intake necessary for a human body is supplemented; and due to the utilization of a refrigerating and freezing storage technology of foods, the safety and the convenience of the foods and the standardization of the quality are ensured and the foundation for the industrialization of the steamed bun is laid.

Description

technical field [0001] The invention relates to quick-frozen sweet potato dietary fiber steamed bread and a production method thereof, belonging to the technical field of food processing. Background technique [0002] After thousands of years of evolution and development, steamed buns have become one of the indispensable staple foods in people's daily life, and are deeply loved by Chinese people, especially northerners. At present, most of the steamed buns sold in the market are white flour steamed buns made of pure wheat flour, which has the defect of single nutritional content, and the steamed buns made are easy to age, susceptible to microorganisms, and have a short shelf life. [0003] Sweet potato, also known as sweet potato, sweet potato, sweet potato, sweet potato, etc., is a healthy food with both medicine and food, containing dietary fiber, carotene, vitamin A, vitamin B, vitamin C, vitamin E and potassium, iron, copper, selenium, calcium And more than 10 kinds of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L7/104
Inventor 马千里
Owner 马千里
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