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Rice wine potato health-care steamed buns and making method thereof

A potato and potato flour technology, applied in food science and other fields, can solve the problems of pasta stickiness, poor elasticity, yellowing, etc., and achieve the effect of chewy texture, good elasticity, and strong wheat flavor

Inactive Publication Date: 2017-02-22
韦殿辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at technical problems such as stickiness, poor elasticity and yellowing of pasta produced by fermentation powder in the prior art, the invention provides a rice wine potato health-care steamed bun and a preparation method thereof

Method used

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Examples

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preparation example Construction

[0034] The preparation method of rice wine fermented liquid, it comprises the steps:

[0035] Step 1: Weigh flour, water and starter according to the above composition ratio;

[0036] Step 2: Put the flour, water and starter into the container, mix well and ferment for 4 days;

[0037] On the first day of fermentation, if there is flour floating, crush the floating flour with a colander to make the flour settle;

[0038] The next day after fermentation, if there is flour floating, stir once;

[0039] On the 3rd day of fermentation, fully stir again, seal and continue to ferment, and finally obtain rice wine fermentation liquid.

[0040] The preparation method of the above-mentioned rice wine potato health-care steamed bread comprises the following steps:

[0041] Step A: Weigh flour, potato flour, water, old noodle fertilizer, rice wine fermentation liquid, sodium carbonate (alkaline flour), salt and cumin powder according to the ratio, mix well and knead the dough until th...

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PUM

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Abstract

The invention relates to rice wine potato health-care steamed buns. According to a formula, the steamed buns comprise, by weight, 90-120 parts of flour, 25-35 parts of potato powder, 40-52 parts of water, 35-45 parts of old dough, 4-6 parts of rice wine fermentation liquor, 0.20-0.35 part of sodium carbonate and 0.20-0.30 part of salt. The made buns are good in elasticity and natural white inside and outside, have a strong wheat flavor and a tough and chewy taste, are tasted sweet and overcome the defect that in the prior art, yeast steamed buns adhere to teeth.

Description

technical field [0001] The invention relates to the field of food technology, in particular to rice wine potato health-care steamed bread and a preparation method thereof. Background technique [0002] Pasta is an essential staple food in people's daily life and three meals a day. The quality of pasta and its taste all affect people's appetite and health at every meal. [0003] At present, most of the pasta such as steamed buns and buns on the market are directly fermented by yeast powder. After cooking, the pasta is sticky and has poor elasticity, which is what people often say is not chewy. When the flour is not added to the whitening agent, the steamed buns or steamed buns will turn yellow, which will affect people's appetite. [0004] In some cases, most of the steamed buns on the market are made of refined flour, the seventh nutrient that maintains human life, a large amount of cellulose is lost, resulting in the imbalance of staple food nutrition, the human body lacks...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L19/15A23L5/10
Inventor 韦殿辉
Owner 韦殿辉
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