Sweet potato steamed bread with effects of invigorating spleen and nourishing stomach and preparation method thereof

Abstract

The invention discloses sweet potato steamed bread with effects of invigorating spleen and nourishing stomach and a preparation method thereof. The sweet potato steamed bread is prepared from 300-400 parts by weight of high protein flour, 250-350 parts by weight of sweet potato, 50-70 parts by weight of water caltrop, 20-30 parts by weight of peanut, 60-80 parts by weight of Chinese wampee fruit, 10-20 parts by weight of red date, 10-20 parts by weight of cherry leaf, 20-30 parts by weight of poria cocos, 10-20 parts by weight of abrus cantoniensis hance, 50-60 parts by weight of white sugar, 15-25 parts by weight of egg white, 3-4 parts by weight of yeast, a proper amount of milk and a proper amount of steamed rice dumpling leaf. The raw materials such as sweet potato is ground and then is stored for some time so that the raw materials are oxidized, littery protein molecules are connected with each other to form gluten and a dough with good viscoelasticity is formed and thus steamed bread edible quality is finally improved. Through secondary waking, local flavor substances in steamed bread are increased and a coarse cereal steamed bread taste is greatly improved. Through use of raw materials such as water caltrop, peanut and Chinese wampee fruit, a nutrition value and a taste of the steamed bread are improved and the steamed bread has effects of invigorating spleen and nourishing stomach.

Description

technical field [0001] The invention relates to a noodle food, in particular to a sweet potato steamed bread for invigorating the spleen and nourishing the stomach and a preparation method thereof. Background technique [0002] Traditional steamed buns are mostly made of wheat flour, with single ingredients, low nutrition, and simple taste. Although miscellaneous grain steamed buns have high nutritional value, the quality of freshly ground miscellaneous grains is not stable, and the eating quality is poor. It takes a period of storage and ripening to improve the quality Therefore, the present invention provides a multigrain steamed bread with rich nutrition and good taste. Contents of the invention [0003] The invention overcomes the deficiencies of the prior art and provides sweet potato steamed bread for invigorating the spleen and nourishing the stomach and a preparation method thereof. [0004] The present invention is achieved through the following technical solutio...

AI Technical Summary

Problems solved by technology

[0002] Traditional steamed buns are mostly made of wheat flour, with single ingredients, low nutrition, and simple taste. Although miscellaneous grains steamed buns have high nutritional value, the quality of freshly ground miscellaneous grains is not stable, and the eating quality is poor. It takes a period of storage and ripening to improve the quality Therefore, the present invention provides a multigrain steamed bread with rich nutrition and good taste