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Blossom steamed bread and processing method thereof

A processing method and technology of steamed buns, applied in the direction of food science, etc., can solve the problems of single taste and poor taste of steamed buns, and achieve the effect of increasing the variety of tastes, improving the taste, and improving the brightness

Inactive Publication Date: 2016-03-23
胡延福
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the above-mentioned technical problems of steamed buns having a single taste and poor taste, the present invention proposes flowering steamed buns with reasonable formula, convenient processing, simple operation, good taste and various flavors and a processing method thereof

Method used

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  • Blossom steamed bread and processing method thereof
  • Blossom steamed bread and processing method thereof
  • Blossom steamed bread and processing method thereof

Examples

Experimental program
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Embodiment 1

[0026] Embodiment 1. This embodiment improves a kind of jujube flowering steamed bread.

[0027] It mainly includes 80 parts of wheat flour; 10 parts of jujube powder; 0.5 parts of yeast; 5 parts of monoglyceride; 5 parts of amylase; 1 part of xylanase; 5 parts of sodium bicarbonate; 20 parts of water; 5 parts of edible oil; 1 part edible flavor; 1 part food essence; 2 parts sugar.

[0028] During specific processing, first put wheat flour, yeast, monoglyceride, amylase, xylanase, sodium bicarbonate and water into the noodle machine according to the proportion and stir for 15 minutes. After the stirring is finished, then Put it aside for fermentation, the storage time is 1.1h, after the fermentation is over, then add jujube powder, edible oil, edible spices, food flavors, sugar into the noodle machine according to the proportion, and then continue to stir, the stirring method is forward rotation 8 minutes, reverse for 7 minutes. The advantage of this is that it can fully mix ...

Embodiment 2

[0029] Embodiment 2. This embodiment improves a steamed bun made of jujube, rye, and purple sweet potato.

[0030] Mainly including 60 parts of wheat flour; 10 parts of jujube powder, 5 parts of rye flour, 5 parts of purple potato powder; 1 part of yeast; 1 part of monoglyceride; 1 part of amylase; 5 parts of xylanase; 1 part of sodium bicarbonate 30 parts of water; 5 parts of edible oil; 1 part of edible spice; 1 part of food essence; 2 parts of sugar.

[0031] During specific processing, first put wheat flour, yeast, monoglyceride, amylase, xylanase, sodium bicarbonate and water into the noodle machine according to the proportion and stir for 15 minutes. After the stirring is finished, then Put it aside for fermentation, the storage time is 1.5h, after the fermentation is over, add jujube powder, rye flour, purple sweet potato powder, edible oil, edible spices, edible essence, sugar into the noodle machine according to the proportion, and then continue to stir , the way of ...

Embodiment 3

[0032] Embodiment 3. This embodiment improves a kind of rye flowering steamed bread.

[0033] Mainly including 60 parts of wheat flour; 20 parts of rye flour; 0.8 parts of yeast; 4 parts of monoglyceride; 3 parts of amylase; 1 part of xylanase; 5 parts of sodium bicarbonate; 25 parts of water; 1 part of spices; 1 part of edible essence; 2 parts of salt.

[0034] During specific processing, first put wheat flour, yeast, monoglyceride, amylase, xylanase, sodium bicarbonate and water into the noodle machine according to the proportion and stir for 15 minutes. After the stirring is finished, then Leave to stand for fermentation, the storage time is 1.2h, after the fermentation is over, then add rye flour, edible oil, edible spices, food flavors, salt into the noodle machine according to the proportion, and then continue to stir, the stirring method is forward rotation 8 Minutes, reversed for 7 minutes. The advantage of this is that it can fully mix the various materials, which is...

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Abstract

The invention belongs to the field of food processing, and relates to steamed bread, in particular to blossom steamed bread and a processing method thereof. The blossom steamed bread comprises the following components in parts by weight: 60-80 parts of wheat flour, 10-20 parts of auxiliary edible flour, 1-5 parts of monostearin, 1-5 parts of amylase, 1-5 parts of xylanase, 1-5 parts of sodium bicarbonate and 20-30 parts of water. Compared with the prior art, the blossom steamed bread disclosed by the invention has the advantages and the positive effects that a conventional formula is improved, and various addition agents are selectively added, so that the size of the steamed bread is effectively enlarged, the surface brightness and the fine and smooth degrees of the steamed bread are improved, besides, the internal structure of the steamed bread is symmetric and elastic, the refreshing time of the steamed bread is further prolonged, and the re-heating property of the steamed bread is improved.

Description

technical field [0001] The invention belongs to the field of food processing and relates to steamed buns, in particular to flowering steamed buns and a processing method thereof. Background technique [0002] Mantou is a kind of food made by mixing flour with yeast, water, or edible alkali, kneading, proofing, and steaming. The specific method is to first add flour, water, and dough to fermented noodles, and put them in a basin. Fermentation in a medium or proofer; take out the fermented dough, add alkali and sugar, knead thoroughly and knead into long strips, grab the agent, place it on the cage drawer, with the agent mouth facing up, sprinkle with green and red silk, and put it on the fire Steam for 20 minutes, then take it out. The steamed buns in the north are generally made by pulling long noodles into jiaozi, and then kneading the jiaozi into a steamed bun shape with a flat bottom and a round top. Then put it on the steamer and steam it. However, with the improvemen...

Claims

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Application Information

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IPC IPC(8): A23L7/104
Inventor 胡延福
Owner 胡延福