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Method for quickly producing traditional northeast glutinous steamed bun stuffed with sweetened bean paste

A sticky bean bag, traditional technology, applied in the application, food preparation, food science and other directions, can solve the problems of high production cost, long production cycle of sticky bean bag, etc., to reduce the production cycle and cost, achieve the transformation application and industrialization prospects are optimistic, The effect of low possibility of bacterial contamination

Inactive Publication Date: 2013-03-13
HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a method for rapidly producing traditional Northeast sticky bean buns, which is used to solve the problems of long traditional production cycle and high production cost of current sticky bean buns

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] This quick method of producing traditional northeast sticky bean buns can be realized through the following steps:

[0023] (1) Activation of starter strains: Lactobacillus acidophilus is activated and cultured at 35°C for 5 hours using the activation medium; active dry yeast is activated by soaking in warm water at 25°C for 5 minutes; among them, the activation medium of Lactobacillus acidophilus is rhubarb rice Extract 50ml, casein peptone 10g, glucose 5g, fructose 5g, dipotassium hydrogen phosphate 2g, ammonium citrate 2g, sodium acetate 10g, Tween 80 1ml, MgSO 4 ·7H 2 O 0.58g, MnSO 4 4H 2 O 0.25g, add distilled water to make it to 1000ml, adjust the pH value to 5.0, and sterilize under high pressure at 115°C for 20 minutes; the above-mentioned rhubarb rice extract is prepared as follows: add 2 times the amount of water to the rhubarb rice and soak for 30 minutes, wet grind it into powder, and then Adjust the ratio of rhubarb rice to water to 1:5, boil for 30 minu...

Embodiment 2

[0029] This quick method of producing traditional northeast sticky bean buns can be realized through the following steps:

[0030] (1) Activation of starter strains: Lactobacillus acidophilus is activated and cultured at 37°C for 4 hours using the activation medium; active dry yeast is activated by soaking in warm water at 30°C for 2 minutes; among them, the activation medium of Lactobacillus acidophilus is rhubarb rice Extract 30ml, casein peptone 5g, glucose 5g, fructose 2g, dipotassium hydrogen phosphate 2g, ammonium citrate 2g, sodium acetate 10g, Tween 80 0.2ml, MgSO 4 ·7H 2 O 0.58g, MnSO 4 4H 2 O 0.25g, add distilled water to make it to 1000ml, adjust the pH value to 5.8, and sterilize under high pressure at 115°C for 20 minutes; the above-mentioned rhubarb rice extract is prepared as follows: add 2 times the amount of water to the rhubarb rice and soak for 30 minutes, wet grind it into powder, and then Adjust the ratio of rhubarb rice to water to 1:5, boil for 60 min...

Embodiment 3

[0036] This quick method of producing traditional northeast sticky bean buns can be realized through the following steps:

[0037] (1) Activation of starter strains: Lactobacillus acidophilus is activated and cultured at 35°C for 5 hours using the activation medium; active dry yeast is activated by soaking in warm water at 25°C for 4 minutes; among them, the activation medium of Lactobacillus acidophilus is rhubarb rice Extract 60ml, casein peptone 15g, glucose 15g, fructose 8g, dipotassium hydrogen phosphate 2g, ammonium citrate 2g, sodium acetate 10g, Tween 80 2ml, MgSO 4 ·7H 2 O 0.58g, MnSO 4 4H2 O 0.25g, add distilled water to make the volume to 1000ml, adjust the pH value to 5, and sterilize under high pressure at 115°C for 20 minutes; the above-mentioned rhubarb rice extract is prepared as follows: add 2 times the amount of water to the rhubarb rice and soak for 30 minutes, wet grind it into powder, and then Adjust the ratio of rhubarb rice to water to 1:5, boil for 60...

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Abstract

The invention relates to a method for quickly producing a traditional northeast glutinous steamed bun stuffed with sweetened bean paste. The method for quickly producing a traditional northeast glutinous steamed bun stuffed with sweetened bean paste comprises the following steps of: activating leavening agent fungus, selecting active dry yeast and lactobacillus acidophilus as the leavening agent fungus, and activating and culturing; crushing big coarse rice which is a main material into powders, adding flour which is an auxiliary material, wherein the adding amount of the flour is 20-50% of the mass of the big coarse rice, uniformly mixing and kneading dough, the inoculum size of the leavening agent is 3-6% of mass of the big coarse rice, the volume ratio of saccharomycete to the Lactobacillus acidophilus activation culture solution in the leavening agent is 1:3, and putting the dough into a constant-temperature and constant-humidity fermenting box to be fermented; adding a proper amount of water in red kidney bean and thoroughly cooking the red kidney bean, kneading the red kidney bean into round stuffing group, and freezing the round stuffing group for standby; taking 20g-35g of fermented dough to prepare steamed bun wrappers, putting bean stuffing into the wrappers, kneading to prepare 30g-45g of glutinous steamed bun, steaming the glutinous steamed bun for 15-20 minutes to obtain finished products. According to the method for quickly producing the traditional northeast glutinous steamed bun stuffed with sweetened bean paste, the production cycle is shorted to be 1 day, the production cycle of the glutinous steamed bun is effectively shortened, and the cost of the glutinous steamed bun is effectively lowered.

Description

1. Technical field [0001] The invention relates to a method for processing fermented food sticky bean buns, in particular to a method for rapidly producing traditional northeast sticky bean buns. 2. Background technology [0002] Northeast sticky bean buns are a traditional food that originated from the Manchu people. It is a cold-resistant food developed by the Manchu people in the cold climate for a long time. The traditional Northeast sticky bean bun is a frozen product made of waxy corn or large yellow rice by natural fermentation. It has good flavor, good taste and rich nutrition. It is a snack food suitable for all ages. At present, sticky bean buns are still deeply loved by the people in northern my country. [0003] In my country, the production of sticky bean buns is still dominated by natural fermentation and workshop production, and the research on various physical, chemical and biochemical changes that occur during microbial fermentation and processing is very l...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/105A23L7/104
Inventor 杨健孙大庆
Owner HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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