Small steamed buns with eyesight improving effect and preparation method thereof

A technology of small steamed buns and efficacy, which is applied in the processing of dough, baking, and baked goods, etc., can solve the problems of destroying nutritional balance, hindering the absorption of nutrients, and high fat, etc., and achieves extended storage period, good effect and dosage. less effect

Inactive Publication Date: 2016-07-20
SHANDONG GAOTANGYONGWANG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The nutrition is not comprehensive, high-fat, high-calorie small steamed buns, eating a large amount will easily cause a feeling of fullness, affect normal meals, hinder the body's absorption of nutrients, and destroy the nutritional balance, so it is not suitable to eat too much

Method used

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  • Small steamed buns with eyesight improving effect and preparation method thereof
  • Small steamed buns with eyesight improving effect and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0111] Example 1. A small steamed bun with the effect of improving eyesight is characterized in that, by weight percentage, its raw materials include: 5% low-gluten flour, 5% egg liquid, 12% white sugar, 3% milk powder, 30% Grain powder with the effect of improving eyesight, 3% coloring and flavoring agent, appropriate amount of salt, and the rest is corn starch. The coloring and flavoring agent includes maltose, lactose and second grade maltol in a mass ratio of 3:0.5:0.1. The grain flour with the effect of improving eyesight is millet flour.

[0112] Its preparation method comprises the following steps:

[0113] Step 1: Prepare materials. Preheat the toning flavoring agent to 20°C and set aside.

[0114] Step 2: Grind the sugar. Put the white granulated sugar into a sugar grinder to grind, sieve, and set aside.

[0115] Step 3: Beat the eggs. Pour the egg liquid into the blender, stir for 1min, set aside.

[0116] Step 4: Send. Pour the stirred egg liquid into the w...

Embodiment 2

[0123] Example 2. A small steamed bun with the effect of improving eyesight is characterized in that, in terms of weight percentage, its raw materials include: 5% low-gluten flour, 5% egg liquid, 15% white sugar, 5% milk powder, 40% Cereal powder with eyesight effect, 2-5% coloring and flavoring agent, and the rest is potato starch. The coloring and flavoring agent includes maltose, lactose and B-grade maltol in a mass ratio of 3:0.5:0.1. The grain flour with the effect of improving eyesight is millet flour.

[0124] Its preparation method comprises the following steps:

[0125] Step 1: Prepare materials. Preheat the toning flavoring agent to 25°C and set aside.

[0126] Step 2: Grind the sugar. Put the white granulated sugar into a sugar grinder to grind, sieve, and set aside.

[0127] Step 3: Beat the eggs. Pour the egg liquid into the blender, stir for 2 minutes, set aside.

[0128] Step 4: Send. Pour the stirred egg liquid into the whisk, add sugar, stir at a slow...

Embodiment 3

[0135]Example 3. A small steamed bun with the effect of improving eyesight is characterized in that, by weight percentage, its raw materials include: 4% low-gluten flour, 4% egg liquid, 10% white sugar, 2% goat milk powder, 20% Cereal powder with the effect of improving eyesight, 2% coloring flavoring agent, and the rest are potato starch; the coloring flavoring agent includes maltose, lactose, and grade B maltol with a mass ratio of 3:0.5:0.1. The grain flour with the effect of improving eyesight is millet flour.

[0136] Its preparation method comprises the following steps:

[0137] Step 1: Prepare materials. Preheat the toning flavoring agent to 29°C and set aside.

[0138] Step 2: Grind the sugar. Put the white granulated sugar into a sugar grinder to grind, sieve, and set aside.

[0139] Step 3: Beat the eggs. Pour the egg liquid into the blender, stir for 2 minutes, set aside.

[0140] Step 4: Send. Pour the stirred egg liquid into the whisk, add sugar, stir slow...

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Abstract

The invention discloses small steamed buns with an eyesight improving effect and a preparation method thereof. The small steamed buns are prepared from the following raw materials: starch, low-gluten flour, egg liquid, white granulated sugar, milk powder, grain flour with the eyesight improving effect and a color-mixing and flavoring agent, wherein the grain flour with the eyesight improving effect is millet flour which accounts for 20%-40% of the total weight of the small steamed buns or purple rice flour which accounts for 3%-10% of the total weight of the small steamed buns or a mixture of the millet flour and the purple rice flour, which accounts for 20%-45% of the total weight of the small steamed buns; and the color-mixing and flavoring agent is one or the mixture of more of fructose syrup, maltose, beta-carotene, lactose and ethyl maltol. A preparation method of the small steamed buns comprises the following steps: preparing fermentation liquid; kneading dough; dicing; rolling; and burning. The small steamed buns prepared by the process provided by the invention have the characteristics of complete shape, golden yellow color and luster, crispy and delicious taste, rich milky flavor, uniform fine-hole-shaped inner part, moderate sweetness, and capability of being melted after the small steamed buns are eaten, and are good for protecting the eyesight.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a small steamed bun and a preparation method thereof. Background technique [0002] Myopia is a common phenomenon nowadays. Sixty years ago, the proportion of myopia in the Chinese population was only 10% to 20%, but today the proportion of myopia among young people is as high as 90%. This is a common phenomenon in East Asia. In Seoul, South Korea, the myopia rate among 19-year-old males is as high as 96.5%. The rest of the world is not immune to myopia. Nearsightedness affects about half of all young people in the United States and Europe, double what it was half a century ago. Some studies predict that by around 2020, the number of people with myopia problems in the world may reach 2.5 billion, about one-third of the total population. [0003] Modern medicine has proved that the chances of parents passing on myopia and amblyopia to their children are very high. In addition, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A21D2/34A21D2/18
CPCA21D2/36A21D2/186A21D2/34A21D2/364A21D2/366
Inventor 李义文
Owner SHANDONG GAOTANGYONGWANG FOOD CO LTD
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