Nutrient health-care steamed buns and preparation method thereof

A steamed bread and nutrition technology, applied in the field of nutrition and health steamed bread and its production, can solve problems such as application limitation of wormwood, and achieve the effects of easy realization, sufficient flavor and simple process

Inactive Publication Date: 2017-02-15
李晏宁
View PDF6 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the application of wormwood a

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Nutrient health-care steamed buns and preparation method thereof
  • Nutrient health-care steamed buns and preparation method thereof
  • Nutrient health-care steamed buns and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Nutritional and health-care steamed bun formula: 50 parts of wheat flour (medium-gluten flour), 50 parts of brown rice flour, 70 parts of wormwood juice, 5 parts of yeast powder, 2 parts of lactic acid bacteria, and 0 parts of salt. The lactic acid bacteria are Streptococcus thermophilus and Lactobacillus bulgaricus with a mass ratio of 9:1.

[0029] Production steps:

[0030] Kneading dough: Mix wheat flour, brown rice flour, and salt evenly to get mixed powder, dissolve yeast powder and lactic acid bacteria in wormwood juice to get wormwood juice mixture, add the wormwood juice mixture evenly to the mixed powder, and put it in the dough mixer stir into a mass;

[0031] Proof for one time: After mixing the dough, wrap the dough and proof for 30 minutes;

[0032] Forming: Knead the formed dough into strips, cut into small doughs, and knead into steamed bun embryos;

[0033] Second proofing: put the prepared steamed bread embryos in a steamer, and proof for 1 hour in ...

Embodiment 2

[0036] Nutritional health steamed bun formula: 80 parts of wheat flour (high-gluten flour), 35 parts of brown rice flour, 30 parts of wormwood juice, 0.1 part of yeast powder, 0.1 part of lactic acid bacteria, 2 parts of salt. The lactic acid bacteria are Streptococcus thermophilus and Lactobacillus bulgaricus with a mass ratio of 1:9.

[0037] Production steps:

[0038] Kneading dough: Mix wheat flour, brown rice flour, and salt evenly to get mixed powder, dissolve yeast powder and lactic acid bacteria in wormwood juice to get wormwood juice mixture, add the wormwood juice mixture evenly to the mixed powder, and put it in the dough mixer stir into a mass;

[0039] Proof for one time: After mixing the dough, wrap the dough and proof for 20 minutes;

[0040] Forming: Knead the formed dough into strips, cut into small doughs, and knead into steamed bun embryos;

[0041] Second proofing: put the prepared steamed bread embryos in a steamer, and proof them in a proofing box with...

Embodiment 3

[0044] Nutritious and healthy steamed bun formula: 60 parts of wheat flour (medium-gluten flour), 20 parts of brown rice flour, 50 parts of wormwood juice, 2.5 parts of yeast powder, 1 part of lactic acid bacteria, and 1 part of salt. The lactic acid bacteria are Streptococcus thermophilus and Lactobacillus bulgaricus with a mass ratio of 1:5.

[0045] Production steps:

[0046] Kneading dough: Mix wheat flour, brown rice flour, and salt evenly to get mixed powder, dissolve yeast powder and lactic acid bacteria in wormwood juice to get wormwood juice mixture, add the wormwood juice mixture evenly to the mixed powder, and put it in the dough mixer stir into a mass;

[0047] One proofing: After mixing the dough, wrap the dough and proof for 10 minutes;

[0048] Forming: Knead the formed dough into strips, cut into small doughs, and knead into steamed bun embryos;

[0049] Second proofing: put the prepared steamed bread embryos in a steamer, and proof them for 3 hours in a pro...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to nutritive health-care steamed buns and a preparation method thereof. A formula of the steamed buns comprises 50-80 parts of wheat flour, 20-50 parts of coarse rice powder, 30-70 parts of Chinese mugwort juice, 0.1-5 parts of yeast powder, 0.1-2 parts of lactic acid bacteria and 0-2 parts of salt. The preparation method comprises the following steps of (1) performing dough mixing: uniformly mixing the wheat flour with the coarse rice powder and the salt, dissolving the yeast powder and the lactic acid bacteria in the Chinese mugwort juice, and uniformly mixing the Chinese mugwort juice with the flour; (2) performing primary fermentation: fermenting the dough obtained through mixing for 10-30min; (3) performing shaping: twisting shaped dough into a strip, cutting the strip into small dough, and rolling the small dough so as to obtain semi-finished steamed buns; (4) performing secondary fermentation: putting the prepared semi-finished steamed buns into steaming baskets, and performing fermentation in a fermentation box with the temperature being 30-37 DEG C and the humidity being 50-90% for 1-3h; and (5) performing steaming: steaming the fermented semi-finished steamed buns in the steaming baskets for 20-50min, and taking out the steamed buns so that the preparation of the nutritive health-care steamed buns is completed. The nutritive health-care steamed buns and the preparation method thereof disclosed by the invention are simple and easy in operation steps, and the prepared steamed buns are rich in nutrition, unique in flavor and good in mouth feel.

Description

technical field [0001] The invention relates to the technical field of food processing; in particular, it relates to a nutritional and health-care steamed bun and a preparation method thereof. Background technique [0002] Mantou is a kind of food made by adding yeast, water, salt or edible alkali to the flour, mixing it evenly, kneading, proofing and steaming. The finished product is hemispherical or rectangular. It is called bun, momo. With the improvement of living standards, people pay more and more attention to the health care performance of staple food, and steamed buns with nutrition and health care are welcomed by consumers. The steamed buns seen in the existing market mostly use single wheat flour as the main raw material, which has single nutrition and no unique flavor. In addition, a certain amount of steamed bun improver is often added, which is not natural and healthy enough, and does not have health care functions. [0003] Rice is rich in vitamins, minerals ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L7/104A23L33/10A23L33/105
CPCA23V2002/00A23V2200/15A23V2200/14A23V2200/328A23V2200/30A23V2200/308A23V2250/5116
Inventor 李晏宁
Owner 李晏宁
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap