Water caltrop-sweet osmanthus-containing steamed bun with effect of tonifying qi and preparation method thereof

A technology of water chestnut and sweet-scented osmanthus, which is applied in the directions of food preparation, function of food ingredients, food science, etc., can solve the problems of low nutrition, poor edible quality, single ingredients, etc., so as to improve edible taste, improve edible quality, improve nutrition and flavor effect

Inactive Publication Date: 2015-11-11
安徽省一诚食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0017] A kind of sweet-scented osmanthus steamed bread with water chestnut for benefiting Qi is made from raw materials with the following weight (jin):

[0018] High-gluten flour 200, water chestnut 200, sago 60, white sesame 30, sweet almond 20, osmanthus 30, peach 40, sugar cane 60, perilla leaf 10, pomegranate 30, corn silk 14, egg white 20, yeast 3.

[0019] A method for preparing Qi-yiqi water chestnut osmanthus steamed bread, comprising the following steps:

[0020] (1) Boil water chestnut over high heat, remove the shell after cooling, pick and clean sago, white sesame, and sweet almonds, put them into the pot, stir-fry over low heat until fragrant, take them out and cool, mix them all, freeze-dry them, and grind them into fine powder , mixed with dried osmanthus, stored in a ventilated and dry place at 23°C for 45 days to ripen the mixed water chestnut powder to improve its quality, and sieve out the osmanthus;

[0021] (2) Peel and core fresh peaches, peel and wash ...

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PUM

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Abstract

The invention discloses a water caltrop-sweet osmanthus-containing steamed bun with effect of tonifying qi. The water caltrop-sweet osmanthus-containing steamed bun is prepared from 200-300 parts by weight of high protein flour, 200-250 parts by weight of water caltrop, 60-70 parts by weight of sago, 30-40 parts by weight of white sesame, 20-30 parts by weight of sweet apricot kernel, 30-40 parts by weight of sweet osmanthus, 40-50 parts by weight of honey peach, 60-70 parts by weight of sugarcane, 10-15 parts by weight of perilla leaf, 30-40 parts by weight of pomegranate, 14-18 parts by weight of corn stigma, 20-30 parts by weight of egg white and 3-4 parts by weight of yeast. The raw materials such as water caltrop are ground to form powder and the powder is stored for some time so that the powder is oxidized, messy protein molecules are connected with each other and form gluten and dough with good viscoelasticity is formed and thus steamed bun edible quality is improved. Through mixing storage of sweet osmanthus and water caltrop powder, the water caltrop powder has thick fragrance of flower. Through two-step standing, steamed bun flavor substances are increased and a taste of steamed bun is greatly improved. Through use of honey peach and pomegranate, nutrition and local flavor of steamed bun are improved.

Description

technical field [0001] The invention relates to a noodle food, in particular to a steamed bread with qi-enhancing water chestnut and sweet-scented osmanthus 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 a steamed bun with beneficial qi, water chestnut and sweet-scented osmanthus and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [000...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L1/30A23L7/104
CPCA23V2002/00A23V2200/30
Inventor 李威尹娟
Owner 安徽省一诚食品有限公司
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