Method for making soybean-containing nutritious steamed bread

A manufacturing method and soybean technology, applied in the field of food manufacturing, can solve the problems of low nutritional value of steamed bread, loss of multivitamins, minerals and dietary fiber, etc., and achieve a high sensory score effect

Inactive Publication Date: 2017-07-25
CANGZHOU MEDICAL COLLEGE
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Problems solved by technology

[0002] The traditional steamed buns are made of wheat rich flour, and the processing is too fine, which ma

Method used

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Embodiment 1

[0011] The present invention provides a method for manufacturing soybean nutritious steamed buns. The manufacturing steps are: reclaiming, cooking beans, refining, kneading, fermenting, forming, proofing, and steaming; when reclaiming, weigh it at a ratio of 1:9 Soybeans and wheat rich flour, soak the weighed soybeans in water to 1.8-2.2 times the mass of dry beans; when cooking the beans, the soaked soybeans and a certain amount of water (that is, the mass ratio of dry beans to water is 100:500 ) Add the beans to a stainless steel soup pot and boil them, and then cook the beans for 25-30 minutes after boiling; when refining, put the boiled soybeans and the boiled soybean water into the colloid for 2-3min to make whole soybean milk; During fermentation, mix wheat rich flour, whole soybean milk and yeast (1% of the total flour) evenly, knead until the dough is not sticky, smooth and elastic, and put the kneaded dough at a temperature of 35°C , Fermented in a proofing room with a...

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Abstract

The invention discloses a method for making soybean-containing nutritious steamed bread. The method comprises the following steps: taking a raw material, boiling soybeans, grinding, kneading dough, fermenting, molding, proofing and steaming. The steamed bread obtained by raw soybean milk or raw soybean flour and cereal fermentation has a very strong soybean flavor, while the soybean phytohemagglutinin also affects the yeast fermentation process, so that the steamed bread is not easily accepted due to poor sensory quality. Therefore, the beany flavor and soybean phytohemagglutinin are ruined after the soybeans are boiled, so that the yeast normally ferments; the boiled soybeans are treated by a colloid mill to reach the micron level, so that the taste of the steamed bread cannot be affected, the soybean flavor of the streamed bread is enhanced, and the sensory level and nutritional value of the steamed bread are improved. The soybean component of the soybean-containing nutritious steamed bread can reach 30 to 50 grams, meeting the nutritional requirements of resident dietary guidelines in China; and if eaten for a long term, the steamed bread has a greater role in promoting the health of all residents.

Description

Technical field [0001] The invention relates to a method for manufacturing steamed bread, in particular to a method for manufacturing soybean nutritious steamed bread, belonging to the technical field of food manufacturing. Background technique [0002] Traditional steamed buns use wheat rich flour as raw materials, and the processing is too fine, which makes the nutritional value of steamed buns low, and loses protein, multiple vitamins, minerals and dietary fiber. At present, it is generally believed that over-processed grains are harmful to health. Therefore, the consumption of whole grains is promoted globally. Since there is very little supply of whole grains in our country, we add soybeans to steamed buns to achieve the purpose of improving nutritional value. Summary of the invention [0003] The technical problem to be solved by the present invention is to overcome the defects of traditional steamed buns that use wheat rich flour as raw material and process too finely, whi...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L11/00A23L33/00
Inventor 张娟李胜利
Owner CANGZHOU MEDICAL COLLEGE
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