Citrus limonia leaf and soybean steamed bun and preparation method thereof

A technology of lemon leaves and soybeans, applied in food preparation, dairy products, food ingredients as taste improvers, etc., can solve the problems of low nutrition, poor eating quality, and single ingredients, so as to improve nutrition and flavor, and improve eating quality , Improve the effect of eating taste

Inactive Publication Date: 2015-11-18
太和县庄老汉杂粮有限公司
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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 miscel

Method used

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Examples

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Effect test

Embodiment

[0017] A kind of lemon leaf soybean steamed bread is made from the following raw materials with weight (jin):

[0018] High gluten flour 150, whole wheat flour 100, soybean 140, pea 40, kelp 10, lemon leaf 10, asparagus 10, stevia leaf 14, pear 30, acacia flower 10, whole milk powder 30, egg white 15, yeast 2. Appropriate amount of rice vinegar.

[0019] A method for preparing lemon leaf soybean steamed bread, comprising the following steps:

[0020] (1) Wash the mature soybeans and peas, soak them in rice vinegar for 8 hours, filter out the raw materials, put them into the pot, stir-fry them on low heat until they are fragrant, take them out and cool them, and mix them with washed kelp and lemon leaves Crush, add 10 times warm water to grind, boil the pulp for 50 minutes on low heat, filter, spray-dry the filtrate to obtain soybean powder, store in a ventilated and dry place at 23°C for 45 days to mature the soybean powder to improve its quality;

[0021] (2) Wash the fresh...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/20A23L1/212A23L1/03A23L7/10A23L11/00A23L19/00A23L29/00
CPCA23C11/103A23V2002/00A23V2200/14A23V2200/15A23V2200/30A23V2250/76
Inventor 徐功学樊宝君徐雯雯
Owner 太和县庄老汉杂粮有限公司
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