Citrus limonia leaf and soybean steamed bun and preparation method thereof

Abstract

The present invention discloses a citrus limonia leaf and soybean steamed bun which is made of the following raw materials in parts by weight: 150-200 parts of high-gluten flour, 100-150 parts of whole wheat flour, 140-180 parts of soybeans, 40-50 parts of peas, 10-14 parts of laminaria japonica, 10-15 parts of citrus limonia leaves, 10-15 parts of asparagus schoberioides, 14-18 parts of stevia rebaudiana, 30-40 parts of snow pears, 10-15 parts of albizia julibrissin flowers, 30-40 parts of whole milk powder, 15-25 parts of egg white, 2-3 parts of yeast, and an appropriate amount of rice vinegar. The preparation method grinds the soybeans and other raw materials into soybean milk, which is dried into powders and stored for a period of time to conduct oxidization, so that the scrambled protein molecules are interconnected into gluten and a dough is formed with a relative better viscoelasticity, and ultimately the consumption quality of the steamed bun is improved. The added citrus limonia leaves enable the steamed bun to have a delicate fragrance of citrus limonia. A secondary fermentation is used to increase the flavoring substances of the steamed bun and greatly improves the consumption mouthfeel of the coarse cereal steamed bun. The added asparagus schoberioides, snow pears and other raw materials improve the nutrition and flavor of the steamed bun.

Description

technical field [0001] The invention relates to a noodle food, in particular to a lemon leaf soybean steamed bread 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 disadvantages of the prior art and provides a lemon leaf soybean steamed bread and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A lemon leaf soybean steamed bun is made from the following raw materials in part...

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