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Preparation method of stomach-nourishing steamed bun

The technology of steamed bread and extract is applied in the field of preparation of stomach-nourishing steamed bread, which can solve the problems of small volume, dark skin and poor taste of stomach-nourishing steamed bread, and achieve the effects of increasing steamed bread volume, improving whiteness and improving taste.

Inactive Publication Date: 2015-05-20
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The invention provides a method for preparing stomach-nourishing steamed buns. The steamed buns prepared by the method not only have the function of nourishing the stomach, but also solve the problems of small volume, poor taste and dark skin of the stomach-nourishing steamed buns in the prior art

Method used

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  • Preparation method of stomach-nourishing steamed bun
  • Preparation method of stomach-nourishing steamed bun
  • Preparation method of stomach-nourishing steamed bun

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] A method for preparing stomach-nourishing steamed buns, comprising:

[0052] (1) Vacuum-dry Hericium erinaceus, Poria cocos and Jujube seed at 50°C for 3 hours, grind the dried raw materials, pass through a 30-mesh sieve, add 15 times the weight of pure water, extract at 90°C for 3 hours, filter, Obtain a primary extract; add licorice slices with a diameter of about 0.5 cm and pitted hawthorn to the filter residue, then add 10 times the weight of purified water, and extract at the same extraction temperature for 1 hour to obtain a secondary extract ; The two extracts are combined as a total extract;

[0053] The consumption of each component of mixed raw material is:

[0054]

[0055] (2) Get 50g of fermented sourdough and place it in 35ml extract, add 1% fructo-oligosaccharide in the extract, after soaking at 30°C for 15min, mix with 60g wheat flour, 0.5g raw soybean powder, 0.25g vitamin C Mixing and fermenting for 2.5 hours at a temperature of 28°C and a relativ...

Embodiment 2

[0064] A method for preparing stomach-nourishing steamed buns, comprising:

[0065] (1) Vacuum-dry Hericium erinaceus, Poria cocos and Jujube seed at 60°C for 4 hours, grind the dried raw materials, pass through a 30-mesh sieve, add 15 times the weight of pure water, extract at 85°C for 3 hours, filter, Obtain a primary extract; add licorice slices with a diameter of about 0.5 cm and pitted hawthorn to the filter residue, then add 10 times the weight of purified water, and extract at the same extraction temperature for 1 hour to obtain a secondary extract ; Combine the two extracts as the total extract. ;

[0066] The consumption of each component of mixed raw material is:

[0067]

[0068]

[0069] (2) Take 50 g of fermented sourdough and place it in 35 ml of leaching solution, soak it at 30° C. for 15 minutes, mix it with 60 g of wheat flour, and ferment it for 2.5 hours at a temperature of 28° C. and a relative humidity of 70%;

[0070] (3) After the fermentation i...

Embodiment 3

[0078] In the preparation step (2) of embodiment 2, add 1% fructo-oligosaccharides in the extract, and other processes remain unchanged, and the sensory scoring results of the prepared steamed buns are as follows:

[0079] Whiteness (13), taste (15), aspect ratio (8), internal structure (8), appearance shape (8), elasticity (9), toughness (9), surface specific volume (4), viscosity ( 5), with a total score of 79.

[0080] Its stomach-nourishing effect is consistent with Example 2.

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Abstract

The invention discloses a preparation method of a stomach-nourishing steamed bun. The method comprises the following steps: leaching a mixed raw material containing hericium erinaceus, liquorice, poria cocos, semen ziziphi spinosae and hawthorn in water to obtain a leaching liquid; soaking fermented sour dough into the leaching liquid, mixing with wheat flour and fermenting; after fermentation is ended, adding the wheat flour, pant extract compound flour and water, kneading the dough, molding and proofing; and after proofing is ended, steaming to obtain a finished product stomach-nourishing steamed bun, wherein the plant extract compound powder is prepared from a kelp extract, an aloe extract and a polygonatum odoratum extract. The steamed bun prepared by the method has the stomach-nourishing function; and the problems that the stomach-nourishing steamed bun in the prior art is small in size, poor in taste and dark in skin are solved.

Description

technical field [0001] The invention relates to the field of fermented flour products, in particular to a method for preparing stomach-nourishing steamed buns. Background technique [0002] Steamed Bread (Chinese Steamed Bread), also known as steamed buns or steamed buns, is a traditional fermented staple food that originated in my country. It has distinct national cultural characteristics and plays an important role in daily life in my country, especially in the north. In my country's more than 1.3 billion population, more than 60% of the population is mainly based on pasta, and the average daily consumption of 100-200g of pasta such as steamed buns and steamed buns per person. [0003] As one of pasta, steamed buns mainly include white flour steamed buns made of wheat flour, corn flour steamed buns and black rice flour steamed buns. The traditional production process of this kind of steamed bread mainly includes: adding water, yeast or starter (fermentation seeds, flour f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L1/30A23L31/00A23L33/105
CPCA23V2002/00
Inventor 张国华何国庆朱永胜何捷刘同杰陈书攀阮辉
Owner ZHEJIANG UNIV
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