Sweet potato steamed bun and preparation method thereof
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A production method and a sweet potato technology, applied in the field of sweet potato steamed bread, can solve the problems of insufficient use of sweet potato nutritional value, poor dough fermentation effect, uneven dough surface, etc., and achieve prevention of emphysema, excellent health care function, and prevention of arteriosclerosis. Effect
Inactive Publication Date: 2016-07-27
TONGREN UNIV
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[0003] When making sweet potato steamed buns, the way of adding sweet potato steamed buns has an important impact on the taste, color, mouthfeel, nutritional value and health benefits of sweet potato steamed buns. The fragrance of sweet potatoes can greatly improve people's sense of taste and appetite, becau
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Embodiment 1
[0026] Embodiment 1: A kind of sweet potato steamed bread, its composition proportion by weight is: boiled sweet potato 115g, high-gluten flour 100g, white granulated sugar 5g, yeast 0.7g, water 19g, and its preparation method comprises the following steps:
[0027] (1) Selection of sweet potatoes: choose fresh sweet potatoes with smooth appearance, uniform size, same color and no damage;
[0028] (2) Steaming sweet potatoes: Peel the sweet potatoes selected in step (1), cut the sweet potatoes into slices with a thickness of 3-4mm and uniform size, put the sweet potato slices into the steamer after the water boils, and steam until six or seven Mature;
[0029] (3) Mixing and stirring: Mix flour, yeast, white sugar, and water according to the formula ratio, among which the yeast and white sugar are dissolved in water first and then mixed, and then the steamed sweet potato chips are directly kneaded into the flour by hand Mix evenly, add the two mixtures into the mixer, and kne...
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Abstract
The invention discloses a sweet potato steamed bun and a preparation method thereof. The sweet potato steamed bun is prepared from the following components in parts by weight: 115 parts of well-cooked sweet potato, 100 parts of high protein flour, 5 parts of white granulated sugar, 0.7 part of yeast and 19 parts of water. The sweet potato steamed bun disclosed by the invention is prepared according to a formula: 115 parts of the well-cooked sweet potato, the 100 parts of high protein flour, the 5 parts of white granulated sugar, the 0.7 part of yeast and the 19 parts of water. The preparation method comprises the steps of selecting the sweet potato, cooking the sweet potato, mixing and stirring, fermenting, forming and proofing, and steaming. The sensory score of the sweet potato steamed bun is 84. Therefore, the sweet potato steamed bun has good flavor and mouthfeel, a good health-care function and better curative effect for treating diseases. The preparation method disclosed by the invention has the characteristics of simple operation process and shorter preparation time.
Description
technical field [0001] The invention belongs to the technical field of sweet potato steamed bread, and relates to a sweet potato steamed bread and a preparation method thereof. Background technique [0002] Sweet potato (sweetpotato) formerly known as sweet potato, also known as sweet potato, sweet potato, sweet potato, etc.; mainly distributed in Beijing, Shandong, Henan, Tianjin and other places in China. Sweet potato is the best among grains and vegetables. It is rich in lysine, carotene, protein, starch, pectin, cellulose, a large amount of vitamins, trace elements, linoleic acid and various minerals. Sweet potato tubers have active ingredients, which have the effects of anti-cancer, heart protection, emphysema prevention, diabetes, weight loss, cholesterol reduction, arteriosclerosis prevention, and beauty treatment. Li Shizhen's "Compendium of Materia Medica" in the Ming Dynasty records that "sweet potatoes tonic, invigorate the spleen and appetizers, strengthen the k...
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