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Goat-milk small steamed bun and preparation method thereof

A manufacturing method and technology of small steamed buns, which are applied in the field of goat milk small steamed buns and their preparation, can solve the problems of affecting normal meals, destroying nutritional balance, and not being suitable for eating too much

Inactive Publication Date: 2016-07-27
SHANDONG GAOTANGYONGWANG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0023] 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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  • Goat-milk small steamed bun and preparation method thereof
  • Goat-milk small steamed bun and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0121] Example 1. A small goat milk steamed bun, characterized in that the raw material components are calculated by mass percentage, including: 8% egg liquid, 2% low-gluten flour, 15% white sugar, 2% goat milk powder, 0.1% vegetable and fruit powder, and 0.01% phospholipid %, 0.5% coloring and flavoring agent, and the rest is potato starch.

[0122] The coloring and flavoring agent includes maltose, lactose and second grade maltol in a mass ratio of 3:0.5:0.1. The vegetable and fruit powder includes pumpkin powder, carrot powder and walnut powder with a mass ratio of 2:2:1.

[0123] Its preparation method comprises the following steps:

[0124] Step 1: Prepare materials. Preheat the toning flavoring agent to 20°C and set aside.

[0125] Step 2: Grind the sugar. Put the white granulated sugar into a sugar grinder to grind, sieve, and set aside.

[0126] Step 3: Beat the eggs. Pour the egg liquid into the blender, stir for 1min, set aside.

[0127] Step 4: Send. Pour t...

Embodiment 2

[0134] Example 2. A small steamed bun with goat milk, characterized in that the raw material components are calculated by mass percentage, including: 9% egg liquid, 2.5% low-gluten flour, 17% white sugar, 2.5% goat milk powder, 0.15% vegetable and fruit powder, and 0.03% phospholipid %, salt 0.02%, coloring and flavoring agent 1.3%, ammonium bicarbonate 0.02%, and the rest is potato starch.

[0135] The coloring and flavoring agent includes maltose, lactose and second grade maltol in a mass ratio of 5:1:0.1. The vegetable and fruit powder includes pumpkin powder, carrot powder and walnut powder with a mass ratio of 0.05:0.05:0.02.

[0136] Its preparation method comprises the following steps:

[0137] Step 1: Prepare materials. Preheat the toning flavoring agent to 25°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, ...

Embodiment 3

[0147] Example 3. A small steamed bun with goat milk, characterized in that the raw material composition is calculated by mass percentage, including: 9% egg liquid, 3% low-gluten flour, 20% white sugar, 3% goat milk powder, 0.2% vegetable and fruit powder, 0.05% phospholipid %, 0.05% salt, 1.8% coloring and flavoring agent, and the rest is potato starch.

[0148] The coloring flavoring agent includes maltose, lactose and fructose syrup with a mass ratio of 5:3:2. The vegetable and fruit powder is tea powder.

[0149] Its preparation method comprises the following steps:

[0150] Step 1: Prepare materials. Preheat the toning flavoring agent to 30°C and set aside.

[0151] Step 2: Grind the sugar. Put the white granulated sugar into a sugar grinder to grind, sieve, and set aside.

[0152] Step 3: Beat the eggs. Pour the egg liquid into the blender, stir for 2 minutes, set aside.

[0153] Step 4: Send. Pour the stirred egg liquid into a whisk, add sugar and phospholipids...

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Abstract

The invention discloses goat-milk small steamed bun and a preparation method thereof. The goat-milk small steamed bun is prepared from the following raw materials: starch, low-gluten flour, egg juice, white granulated sugar, goat milk powder, vegetable and fruit powder, phospholipid, salt, and a toning and flavoring agent; the vegetable and fruit powder is powder obtained by drying one or more of fruits, vegetables and tea leaves; and the toning and flavoring agent is one or more of fructose corn syrup, maltose, beta-carotene, lactose and ethyl maltol. The preparation method for the goat-milk small steamed bun comprises the following steps: preparing a fermenting liquid; kneading dough; dicing; rolling; and burning in. The small steamed bun prepared by the process has the characteristics of being complete in appearance, golden yellow in color and luster, crisp and delicious, thick in milk flavor, provided with uniform fine pores inside, moderate in sweetness, and capable of melting in your mouth.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a goat milk steamed bun and a preparation method thereof. Background technique [0002] Xiaomantou is a snack that children like very much, and it is very well-known in China. Because the steamed buns are very crispy, there is no need to worry too much about choking your throat, as long as the adults are by your side. Therefore, babies over five months old can eat small steamed buns. At the beginning, they have to break them into pieces or feed them softer with a little milk foam, and then they can eat whole buns. It helps to grind teeth, help deciduous teeth erupt, correct the phenomenon of nipple biting, and at the same time train the baby's oral chewing function in time. During the eruption of deciduous teeth, the baby's saliva volume increases, drooling, likes to bite hard things, puts fingers in the mouth or bites the mother's nipple, etc. These phenomena are manifestation...

Claims

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Application Information

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