Immunity improving purple sweet potato steamed bread and making method thereof

Abstract

The invention discloses an immunity improving purple sweet potato steamed bread. The immunity improving purple sweet potato steamed bread is made through using, by weight, 200-300 parts of strong flour, 300-350 parts of purple sweet potato, 40-50 parts of sword bean, 10-20 parts of balsam pear, 100-180 parts of henry steudnera tuber, 20-30 parts of durian, 10-20 parts of blueberry, 30-40 parts of tremella, 60-70 parts of longan, 20-30 parts of Sargassum fusiforme, 15-25 parts of green tea powder, 60-80 parts of white sugar, 20-30 parts of egg white, 3-5 parts of yeast, and a proper amount of milk. The purple sweet potato, sword bean and other raw materials are milled to form powder, the powder is stored for a period in order to be oxidized, so cluttered protein molecules are interconnected to form glutens in order to form dough with good viscous-elastic properties, thereby the eating quality of the steamed bread is improved; secondary fermentation is used to increase flavor substances in the steamed bread, so the eating mouthfeel of coarse cereal steamed bread is greatly improved; and durian, longan and other raw materials are added to enrich nutrition values and mouthfeel flavor of the steamed bread, so the steamed bread has the efficacy of human body immunity improvement.

Description

technical field [0001] The invention relates to a noodle food, in particular to a purple sweet potato steamed bread for improving immunity 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 purple sweet potato steamed bread with improved immunity and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A purple sweet potato steamed bu...

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