Preparation method of steamed bun with banana flavor

A technology for bananas and steamed buns, which is applied in the field of preparation of banana-flavored steamed buns, can solve the problems of insufficient fruit flavor, weak aroma, reduced skin gloss, tissue structure, softness and volume of steamed buns, etc. The effect of improving nutrition

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] Although the above-mentioned fruit-flavored food satisfies people's demand for diversified products, the fruity flavor of the food it makes is not strong enough, and the aroma is relatively light. Therefore, it is necessary to improve the aroma of the fruity flavor in the food to satisfy consumers. The demand for such products; in addition, the fruit added to the food will reduce the glossiness of the skin of the steamed bread, the softness and volume of the tissue structure, and the above phenomenon is particularly obvious for the steamed bread, so it is necessary to solve the above problems and improve the quality of the steamed bread

Method used

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  • Preparation method of steamed bun with banana flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A preparation method of banana-flavored steamed bread, the specific steps are:

[0037] (1) Soak 100g of banana meat in 200mL of lemon water with a volume fraction of 2.5% for 15 minutes at room temperature, then squeeze the juice to obtain banana juice;

[0038] (2) Put 50g of fermented sourdough on bananas with 0.05g of compound enzyme preparation (pectin esterase (PE), polygalacturonase (PG) and glucose oxidase in a ratio of 1:1:1) In the juice, after soaking at room temperature for 10 minutes, mix with 65g of wheat flour and 0.5g of raw soybean powder, and ferment for 2.5h at a temperature of 28°C and a relative humidity of 70%;

[0039] (3) After the fermentation is complete, add 30g of wheat flour, 15g of banana powder, 0.1g of vitamin C, 0.1g of vitamin E and water, knead the dough, shape it, proof it for 40 minutes, and steam it for 30 minutes to obtain the finished banana-flavored steamed bun.

[0040]Its scores are: fruity (19), whiteness (14), mouthfeel (10)...

Embodiment 2

[0042] A preparation method of banana-flavored steamed bread, the specific steps are:

[0043] (1) Soak 100g of banana meat in 200mL of lemon water with a volume fraction of 2% for 15min at room temperature, then squeeze the juice to obtain banana juice;

[0044] (2) Put 50g of fermented sourdough on bananas with 0.01g of compound enzyme preparation (pectin esterase (PE), polygalacturonase (PG) and glucose oxidase in a ratio of 1:1:1) In the juice, after soaking at room temperature for 12 minutes, mix with 70g of wheat flour and 0.8g of raw soybean powder, and ferment for 3 hours at a temperature of 28°C and a relative humidity of 70%;

[0045] (3) After the fermentation is complete, add 35g of wheat flour, 12g of banana powder, 0.05g of vitamin C, 0.05g of vitamin E and water, knead the dough, shape it, proof it for 40 minutes, and steam it for 30 minutes to obtain the finished banana-flavored steamed bun.

[0046] Its scores are: Fruity (18), Whiteness (13), Taste (9), Inte...

Embodiment 3

[0048] A preparation method of banana-flavored steamed bread, the specific steps are:

[0049] (1) Soak 100g of banana meat in 200mL of lemon water with a volume fraction of 3% for 15 minutes at room temperature, then squeeze the juice to obtain banana juice;

[0050] (2) Put 50g of fermented sourdough on bananas with 0.1g of compound enzyme preparation (pectin esterase (PE), polygalacturonase (PG) and glucose oxidase in a ratio of 1:2:1) In the juice, after soaking at room temperature for 10 minutes, mix with 75g of wheat flour and 1g of raw soybean powder, and ferment for 2.5 hours at a temperature of 28°C and a relative humidity of 70%;

[0051] (3) After the fermentation is complete, add 25g of wheat flour, 10g of banana powder, 0.75g of vitamin C, 0.75g of vitamin E and water, knead the dough, shape it, proof it for 40 minutes, and steam it for 30 minutes to obtain the finished banana-flavored steamed bun.

[0052] Its scores are: fruity (17), whiteness (13), mouthfeel (...

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Abstract

The invention discloses a preparation method of a steamed bun with a banana flavor. The method comprises the following steps: (1), soaking banana pulp into lemon water, and juicing to obtain banana juice; (2) soaking fermented sour dough into the banana juice, mixing with wheat meal and fermenting; and (3) ending fermenting, adding wheat meal, banana powder and water, kneading the dough, molding, proofing and steaming to obtain a finished product steamed bun with the banana flavor. The banana juice and the banana powder are respectively added in the preparation process of the steamed bun with a fruit flavor, so that the prepared steamed bun has strong banana fragrance and meets the requirements of the steamed bun with the fruit flavor. Vitamin C and vitamin E are added to the steamed bun with the fruit flavor, so that the trophism of the steamed bun is improved; oxidative injuries to the steamed bun caused by the fruit juice are effectively prevented; the banana fragrance of the steamed bun is increased; and the color and luster and the whiteness of the steamed bun are also improved.

Description

technical field [0001] The invention relates to the field of fermented flour products, in particular to a method for preparing banana-flavored 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 fert...

Claims

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Application Information

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IPC IPC(8): A23L1/105A23L1/30A23L1/272A23L1/302A23L33/10
Inventor 张国华何国庆何捷朱永胜刘同杰陈书攀阮辉
Owner ZHEJIANG UNIV
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