Production method of lotus leaf juice multi-colour steamed bun

A production method, the technology of lotus leaf juice, is applied in the field of production of colorful steamed buns with lotus leaf juice, which can solve the problems of little and single research on colorful steamed buns, and achieve the effects of regulating the stomach and preventing cardiovascular diseases

Inactive Publication Date: 2015-05-27
ZHENGZHOU TECHN COLLEGE
View PDF6 Cites 14 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Steamed buns are a traditional staple food in my country. Domestic researchers have done a lot of research on the product

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Step 1: Take 150g of fresh lotus leaves, wash them, and blanch them with 200mL of hot water at 60°C, beat them into slurry with a beater, filter them with an 80-mesh sieve, and filter out the unbroken crude fibers for later use;

[0019] Step 2: Take 1000g of flour, 3g of yeast, 400mL of warm water at 30°C, 0.2g of protein sugar, and add it to the dough mixer with the lotus leaf juice that has been slurried and filtered to form a dough;

[0020] Step 3: Put the reconciled dough into a fermentation room with a temperature of 30°C and a humidity of 40% to ferment for 90 minutes until a uniform honeycomb structure appears inside the dough;

[0021] Step 4: After the dough is fermented, take it out, add 500g of dry flour, 200mL of warm water at 30°C, and knead the dough until the gluten is formed and expanded;

[0022] Step 5: Divide the mature dough into evenly sized dough, knead it by hand and shape it into round steamed buns. If the quality of the dough is large, you can...

Embodiment 2

[0026] Step 1: Take 150g of fresh lotus leaves, wash them, and blanch them with 200mL of hot water at 65°C, beat them into slurry with a beater, filter them with an 80-mesh sieve, and filter out the unbroken crude fibers for later use;

[0027] Step 2: Take 1000g of flour, 3g of yeast, 400mL of warm water at 30°C, 0.2g of protein sugar, and add it to the dough mixer with the lotus leaf juice that has been slurried and filtered to form a dough;

[0028] Step 3: Put the reconciled dough into a fermentation room with a temperature of 35°C and a humidity of 50% to ferment for 60 minutes until a uniform honeycomb structure appears inside the dough;

[0029] Step 4: After the dough is fermented, take it out, add 500g of dry flour, 200mL of warm water at 30°C, and knead the dough until the gluten is formed and expanded;

[0030] Step 5: Divide the mature dough into evenly sized dough, knead it by hand and shape it into round steamed buns. If the quality of the dough is large, you can...

Embodiment 3

[0034] Step 1: Take 150g of fresh lotus leaves, wash them, and blanch them with 200mL of hot water at 70°C, beat them into slurry with a beater, filter them with an 80-mesh sieve, and filter out the unbroken crude fibers for later use;

[0035] Step 2: Take 1000g of flour, 3g of yeast, 400mL of warm water at 25°C, 0.2g of protein sugar, and add it to the dough mixer with the lotus leaf juice that has been beaten into a slurry and filtered to form a dough;

[0036] Step 3: Put the reconciled dough into a fermentation room with a temperature of 35°C and a humidity of 40% to ferment for 70 minutes until a uniform honeycomb structure appears inside the dough;

[0037] Step 4: After the dough is fermented, take it out, add 500g of dry flour, 200mL of warm water at 25°C, and knead the dough until the gluten is formed and expanded;

[0038] Step 5: Divide the mature dough into evenly sized dough, knead it by hand and shape it into round steamed buns. If the quality of the dough is la...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a production method of a lotus leaf juice multi-colour steamed bun. The production method of the lotus leaf juice multi-colour steamed bun comprises the following steps: a. pretreating raw materials, namely washing fresh lotus leaves with clear water, blanching with hot water to deactivate chlorophyll hydrolase, airing at room temperature, then slicing, pulping, and filtering; b. preparing dough, namely kneading corresponding amounts of flour, yeast, warm water and proteoglycan together with lotus leaf pulp to prepare dough; c. fermenting, namely putting dough into a fermentation box and fermenting until uniform cellular tissues appear inside the dough; d. kneading dough for the second time, namely taking out dough after fermentation is finished, then adding dry flour, kneading until dough and gluten are formed, and expanding; e. moulding, namely, dividing mature dough into uniform dough blanks, and kneading the dough blanks into buns; f. finally fermenting, namely, putting bun green bodies into a final fermenting chamber and carrying out final fermentation; and g. steaming, namely putting the bun blanks subjected to final fermentation into a boiling steamer, and steaming until the bun blanks subjected to final fermentation are cooked. The lotus leaf juice multi-colour steamed bun produced by utilizing the production method disclosed by the invention can be eaten as staple food and also has health and diet therapy effects.

Description

technical field [0001] The invention relates to a production method of colorful steamed buns, in particular to a colorful steamed bun made by mixing lotus leaf juice and wheat flour. The popular colorful steamed buns are of good quality and have health care and therapeutic effects, and have good development prospects. Background technique [0002] Steamed buns are a traditional staple food in my country. Domestic researchers have done a lot of research on the production process, evaluation methods, and quality improvement of steamed buns. A small amount of several kinds of single multigrain steamed buns. With the development of the economy and the improvement of people's living standards, consumers pay more and more attention to the nutrition of food, and add the nutrition of fruits and vegetables to the staple food steamed buns. The lotus leaf is the leaf of the water lily plant lotus, which is widely distributed in Hunan, Hubei, Zhejiang, Jiangsu and other places in my co...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/105A23L1/29A21D2/36A23L7/104A23L33/00
Inventor 马淑玲宋娜李竹生邹健刘邦先高瑞敏
Owner ZHENGZHOU TECHN COLLEGE
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap