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Method for making steamed bread by adopting mulberry silk fibroin and levain

A production method and technology of mulberry leaves, which are applied in the field of food processing, can solve problems such as heavy green odor, inconvenient acquisition of mulberry leaves, difficulty in preserving mulberry leaf juice, etc., achieve smooth and smooth surface, reduce human body's "three highs, and poor improvement" taste effect

Inactive Publication Date: 2013-05-15
JIANGXI SERICULTURE & TEA RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for making steamed buns with mulberry leaf silk, which solves the problem that the mulberry leaf steamed buns currently made with mulberry leaf juice have a strong green odor, and the mulberry leaf juice is difficult to preserve and the mulberry leaves are not available. Convenience and other issues, and enrich the existing varieties of steamed bread, make effective use of sericulture resources, and help improve the comprehensive benefits of sericulture industry

Method used

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  • Method for making steamed bread by adopting mulberry silk fibroin and levain

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Embodiment Construction

[0025] Raw material formula: old noodles 200-250 g, all-purpose flour 1000 g, water 500-600 g, mulberry leaf silk powder 20 g, alkali 4-6 g. Production Method:

[0026] (1) Treatment of mulberry leaves and tea leaves: picking mulberry leaves and tea leaves→cleaning→cutting mulberry leaves into strips→mixing mulberry leaves and tea leaves→steaming→kneading→leaching→concentrating→mixing concentrates.

[0027] a. Picking and mixing: pick fresh mulberry leaves and fresh tea leaves after autumn frost, cut the mulberry leaves into the size of tea leaves and mix them with fresh tea leaves at a ratio of 3:1.

[0028] b. Steam fixation: the mixed mulberry leaf tea is processed by a steam fixer, the steam temperature is 100-120°C,

[0029] The finishing time is 30-50s.

[0030] c. Kneading: Knead the steamed mulberry leaf tea leaves through a kneading machine for 3-4 minutes to squeeze out the juice.

[0031] d. Extraction and concentration: add water to the water bath for extractin...

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Abstract

The invention discloses a method for making steamed bread by adopting mulberry silk fibroin and levain. The method comprises the steps as follows: dewatering mulberry leaves; carrying out spray-drying on the dewatered mulberry leaves, a tea leaf concentrated solution and a silk fibroin concentrated solution to obtain mulberry silk fibroin powder; and fermenting with the levain to obtain the mulberry leaf steamed bread. Due to the development of the steamed bread, the problems of thick undesirable odor of the mulberry leaf steamed bead made of mulberry leaf juice, low possibility of storing the mulberry leaf juice and inconvenience for acquiring the mulberry leaves at present are solved, the existing steamed bread varieties are enriched, the silkworm mulberry resources are effectively utilized, and the comprehensive benefit of the silkworm mulberry industry is increased.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for making steamed bread made of mulberry leaf silk. Background technique [0002] Mulberry leaves were first recorded in "Shen Nong's Materia Medica", and are called "immortal grass". Mulberry leaves are rich in active substances (DNJ, GABA, TPM, SOD, etc.) and minerals. effect. Silk fibroin powder is a mixture of silk compound amino acids and oligopeptides, which is hydrolyzed from mulberry silk after degumming. It can be absorbed by the gastrointestinal wall, and has the functions of promoting insulin secretion, inhibiting the rise of blood sugar, lowering blood pressure, lowering blood cholesterol, preventing Parkinson's disease, hangover and antibacterial effects on the human body. The tea leaves contain catechins, caffeine, Γ-aminobutyric acid and various vitamins, which can inhibit the occurrence of cancer, normalize the neutral fat and cholesterol valu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L1/30A23L1/305A23L7/104
Inventor 叶武光曾萍芳彭晓虹邓真华童忠飞朱运华尹志亮黎小萍张贱根王军文姚金宝杜贤明陈紫梅王冬生
Owner JIANGXI SERICULTURE & TEA RES INST
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