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Poria cocos steamed buns and preparation method thereof

A technology of steamed bread and poria cocos, which is applied in the field of poria cocos steamed bread and its preparation, can solve the problems affecting product appearance and quality, taste, strong roughness, application hindrance, etc., achieve the goal of inhibiting Pythium microorganisms, delicate taste, and improving taste and quality Effect

Inactive Publication Date: 2017-05-31
HUAIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the common dietary fibers added to steamed buns include soybean dregs (CN103222585A), fruits (CN103315219A), vegetables (CN103404781A), etc., but because the addition of these substances can achieve the increase of dietary fiber intake, but due to its roughness Very strong, large particle size, poor water solubility, which seriously affects the appearance, quality and taste of the final product. In addition, the shelf life is short, so it is difficult to meet people's actual needs, and the application is greatly hindered

Method used

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Examples

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preparation example Construction

[0026] The present invention also provides a preparation method of Poria cocos steamed bread, comprising the following steps:

[0027] Step 1: Raw material pretreatment: pass the washed Poria cocos through a 300-400 mesh sieve, collect the under-sieve and add it to the flour according to the above ratio, and mix evenly; Among them, the Poria cocos is selected from the Poria cocos produced in Jingzhou, Huaihua. The Poria cocos is pulverized and sieved by an ultrafine pulverizer; sieved by a 300-400 mesh sieve, which mainly prevents the roughness of the steamed buns from being chewed and affects its texture;

[0028] Use wild sweet tea, rosa japonica, and sealwort that are naturally dried in Xupu, Huaihua, and add edible water with a solid-to-liquid ratio of 1:5-1:10 (g / L) respectively, and extract at a temperature of 70°C-80°C. The extraction time is 100-120min, the filtrate is collected by filtration, spray-dried, and powder is obtained; the health-care and nutrition-enhanced ...

Embodiment 1

[0033] A kind of Poria cocos steamed bun, the weight ratio of each raw material is: 1000 parts of flour, 5 parts of yeast powder, 100 parts of poria cocos powder, 6 parts of monoglyceride, 30 parts of wild sweet tea powder, 10 parts of golden cherry powder, sealwort powder 15 parts, 8 parts of skimmed milk powder, 400 parts of warm water.

[0034] The Fuling steamed bun is prepared by the following method:

[0035] 1) Grind the cleaned poria cocos and wild sweet tea respectively, pass through a 325-mesh sieve, collect the under-sieve and add them to the flour according to the above ratio, and mix evenly; add wild sweet tea, golden cherry fruit and sealwort respectively to a material-to-liquid ratio of 1: 10 (g / L) of drinking water, the temperature is 80 ℃ for leaching, leaching time 100min, filter and collect the filtrate, spray dry to get powder, mix according to the above ratio to get health nutrition fortified powder, add it to flour, mix evenly .

[0036] 2) Mix monoglyc...

Embodiment 2

[0040] A kind of Poria cocos steamed bun, the weight ratio of each raw material is: 1000 parts of flour, 7 parts of yeast powder, 120 parts of poria cocos powder, 5 parts of monoglyceride, 40 parts of wild sweet tea powder, 12 parts of golden cherry powder, sealwort powder 10 parts, skimmed milk powder 9 parts, warm water 500 parts.

[0041] The Fuling steamed bun is prepared by the following method:

[0042] 1) Grind the cleaned poria cocos and wild sweet tea respectively, pass through a 400-mesh sieve, collect the under-sieve and add them to the flour according to the above ratio, and mix evenly; add wild sweet tea, golden cherry fruit and sealwort respectively at a ratio of material to liquid (1: 8) The edible water was leached at a temperature of 70°C for 110 minutes, and the filtrate was collected by filtration, spray-dried to obtain a powder, mixed according to the above ratio to obtain a health-care and nutrition-enhanced powder, added to the flour, and mixed evenly;

...

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Abstract

The present invention discloses poria cocos steamed buns. The poria cocos steamed buns are prepared from the following raw materials in parts by weight: 1,000 parts of flour, 5-7 parts of yeast powder, 100-150 parts of poria cocos powder, 4-6 parts of monoglyceride, 10-50 parts of wild sweet tea powder, 5-10 parts of skim milk powder, 10-20 parts of rosa laevigata fruit powder, 10-15 parts of rhizoma polygonati powder and 400-500 parts of warm water. The present invention also discloses a preparation method of the poria cocos steamed buns. Ultrafine grinding, hot water extracting, spray drying and other technologies are conducted to prepare the poria cocos, sweet tea powder, rosa laevigata fruit and rhizoma polygonati powder, the materials are added into the flour, and the prepared steamed bun products are light green in color and luster, have light tea flavor and sweet taste, delicate in mouthfeel, are not coarse, poor in chewiness, hard in cores, etc., have shelf life about one week longer than traditional steamed buns, are not easy to get aged and hard, have functions of improving body immunity, lowering blood pressure, strengthening spleen and promoting appetite, and are suitable for various people to eat.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a Poria steamed bun and a preparation method thereof. Background technique [0002] Nowadays, with the improvement of people's living standards, the human body's food intake is seriously unbalanced, and the intake of high-fat and high-sugar foods leads to many diseases of affluence, such as high blood pressure, high blood fat, obesity, diabetes, and insomnia. Among them, the most worthy of attention is the rationalization of food ingredients, and try to reduce some high-fat and high-sugar ingredients in food. In my country, steamed buns have been the staple food of residents since ancient times, and it has obvious advantages to use flour products-steamed buns as a powerful carrier to promote people's balanced diet. At present, the common dietary fibers added to steamed buns include soybean dregs (CN103222585A), fruits (CN103315219A), vegetables (CN103404781A), etc., bu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L33/10A23L33/105A23L3/3544
CPCA23L3/3544A23V2002/00A23V2200/30A23V2200/308A23V2200/31A23V2200/32A23V2200/324A23V2200/326A23V2250/21
Inventor 张海龙杜静胡兴韦婷曹婷
Owner HUAIHUA UNIV
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