Production method of nutrient seven-color fruit and vegetable steamed stuffed buns

A production method and technology of fruits and vegetables, applied in the functions of food ingredients, yeast-containing food ingredients, food drying, etc., can solve the problems of the nutritional limitations of ordinary dough, single appearance and color, etc., to achieve rich nutritional value of products, improve technical content, unique flavor effects

Inactive Publication Date: 2016-02-03
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing steamed stuffed buns in the market are mostly white and soft, with a single appearance and color, and the nutrition of ordinary buns is also limited.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] 1) Production of fruit and vegetable freeze-dried powder

[0047] After the fruit and vegetable raw materials are cleaned, they are processed into 3mm thick slices by an automatic slicer, and the materials are put into boiling water with 0.055% ascorbic acid and 0.4% citric acid, which account for the weight of boiling water, and boiled for 2.5 minutes to kill the greens; Pre-freeze at -30°C for 5 hours; vacuum freeze-drying is performed after pre-freezing. The vacuum freeze-drying conditions are that the vacuum degree is maintained below 60Pa, the heating plate temperature is 62°C, the pre-freezing speed is 2.5°C / min, the material thickness is 6mm, and the freeze-drying time 8h; after freeze-drying, the material was treated in an ultrafine pulverizer for 30min to a particle size of 20μm;

[0048] 2) Selection of flour raw materials

[0049] Select wheat flour with a protein content of 10-11% and a wet gluten content of 28-36% as the raw material, and weigh 500 grams; ...

Embodiment 2

[0071] 1) Production of fruit and vegetable freeze-dried powder

[0072] After cleaning the fruit and vegetable raw materials, use an automatic slicer to process into 2mm thick slices, put the materials into boiling water with 0.05% ascorbic acid and 0.3% citric acid by weight of boiling water, cook for 2 minutes, and kill the green; Pre-freeze at 35°C for 6 hours; vacuum freeze-drying after pre-freezing. The vacuum freeze-drying conditions are that the vacuum degree is maintained below 60Pa, the heating plate temperature is 62°C, the pre-freezing speed is 2.5°C / min, the material thickness is 5mm, and the freeze-drying time is 10h. ; After freeze-drying, the material is processed in an ultra-fine pulverizer for 35 minutes to a particle size of 15 μm;

[0073] 2) Selection of flour raw materials

[0074] Select wheat flour with a protein content of 10-11% and a wet gluten content of 28-36% as the raw material, and weigh 500 grams;

[0075] 3) Dry yeast activation

[0076] We...

Embodiment 3

[0095] 1) Production of fruit and vegetable freeze-dried powder

[0096] After the fruit and vegetable raw materials are cleaned, they are processed into 4mm thick slices by an automatic slicer. The materials are put into boiling water with 0.06% ascorbic acid and 0.6% citric acid, which account for the weight of boiling water, and boiled for 3 minutes. Pre-freeze at 32°C for 4 hours; vacuum freeze-drying after pre-freezing. The vacuum freeze-drying conditions are that the vacuum degree is maintained below 60Pa, the heating plate temperature is 62°C, the pre-freezing speed is 2.5°C / min, the material thickness is 5mm, and the freeze-drying time is 10h. ; After freeze-drying, the material is processed in an ultra-fine pulverizer for 35 minutes to a particle size of 25 μm;

[0097] 2) Selection of flour raw materials

[0098] Select wheat flour with a protein content of 10-11% and a wet gluten content of 28-36% as the raw material, and weigh 500 grams;

[0099] 3) Dry yeast act...

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PUM

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Abstract

The invention relates to a production method of nutrient seven-color fruit and vegetable steamed stuffed buns, and belongs to the technical field of food processing. The production method comprises the following technological steps of making freeze-dried fruit and vegetable powder; selecting flour raw materials; activating the selected flour materials with dry yeast; adding fruit and vegetable powder; adding other raw materials; kneading the flour, the fruit and vegetable powder and other raw materials so as to obtain dough; performing fermentation for the first time; performing fermentation for the second time; preparing filling materials; wrapping the filling materials, and shaping steamed stuffed buns; performing fermentation; and steaming the steamed stuffed buns after the fermentation. The production method disclosed by the invention has the following advantages that the advantages of conventional fermented cooked wheaten foods are furthest reserved, bran-new product appearances and unique flavor are given to the steamed stuffed buns, and the nutrient value of the steamed stuffed buns is higher; new techniques for modern food processing and product analysis, including a fermentation technique, a freeze drying technique, an ultramicro pulverization technique, a mixed flour milling technique, a flour quality analyzing technique, a texture profile analysis technique and the like, are adopted in the production method disclosed by the invention, so that the technical content of the steamed stuffed bun industry is increased; the steamed stuffed buns are nutrient, health-care, attractive in color, unique in flavor, convenient and ready-to-eat, and have good market prospects.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a production method of a fruit and vegetable nutrition colorful bag. Background technique [0002] Steamed buns are one of the traditional noodles of the Han nationality in China. According to legend, they were invented by Zhuge Liang during the Three Kingdoms period (more than 1800 years ago). The use of the name "Baozi" began in the Song Dynasty. "Yimou Lu of Yanyi": "On the birthday of Renzong, the ministers will be given buns." Steamed buns are generally made of flour fermented, and the size varies according to the size of the filling. The smallest can be called Xiaolongbao, and the others are medium buns and large buns. Most of the existing steamed buns on the market are mainly white and soft, with a single appearance and color, and the nutrition of ordinary dough is also limited. In recent years, my country has vigorously promoted the importance of hea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L19/00A23L19/10A23L5/00A23L33/00
CPCA23V2002/00A23V2200/30A23V2250/76A23V2300/10
Inventor 顾振宇陈跃文陈梦珠林玉彰
Owner ZHEJIANG GONGSHANG UNIVERSITY
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