Yin-nourishing and dryness-moisturizing green tea-Lentinus edodes-lotus leaf steamed bun and preparation method thereof

Abstract

The present invention discloses a yin-nourishing and dryness-moisturizing green tea-Lentinus edodes-lotus leaf steamed bun and a preparation method thereof. The steamed bun is prepared from the following raw materials in parts by weight: 280-300 parts of wheat, 22-30 parts of fresh lotus leaves, 20-30 parts of Taigan (a kind of dry stemmed vegetable), 14-20 parts of Lentinus edodes, 7-10 parts of green tea, 28-30 parts of rice milk, 1-1.5 parts of gmelin sealavender herb, 1.4-1.5 parts of donkey-hide gelatin, 1-2 parts of Kadsura longipedunculata, a proper amount of white sugar and a proper amount of table salt. The steamed bun is bright in color and luster, chewy in texture and lingering in fragrance after entering the mouth, and the addition of gmelin sealavender herb, donkey-hide gelatin, Kadsura longipedunculata and other edible medicinal herbs makes the steamed bun have health-care benefits in clearing away heat and toxic material, enriching blood and tonifying qi, and nourishing yin and moisturizing dryness.

Description

technical field [0001] The invention relates to the technical field of steamed buns, in particular to a steamed bun with nourishing yin and moistening dryness, tea mushroom and lotus leaf flavor and a preparation method thereof. Background technique [0002] As an important food industry raw material, processed wheat products are very important to ensure the quality of flour products. The main factors that endanger the quality of processed wheat products in my country are pesticide residues, chemical substance residues, mildew, pathogenic microorganisms, etc. In wheat processing In the pre-treatment, tempering is an important reason for the increase in the number of microorganisms. The long time and high humidity of the tempering process provide favorable conditions for the proliferation of microorganisms. However, wheat will lose the protection of the seed coat after being ground into powder after tempering , very susceptible to microbial contamination. Even endangering the h...

AI Technical Summary

Problems solved by technology

At present, some chemical additives are often used to improve the properties of flour, such as adding azodicarbonamide as a flour gluten enhancer, whitening agent, etc., the maximum usage in wheat flour is 0.045g / Kg, excessive intake of azodicarbonamide Can induce the occurrence of asthma and other respiratory diseases