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Making method of okra aging-resistant steamed buns and method for delaying aging of steamed buns

An anti-aging, steamed bread technology, applied in the functions of food ingredients, food science, applications, etc., can solve the problem of easy aging of steamed bread

Active Publication Date: 2018-03-27
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Steamed buns and bread are both porous fermented flour products, but due to the relatively simple processing technology and formula of steamed buns, steamed buns are more prone to aging

Method used

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  • Making method of okra aging-resistant steamed buns and method for delaying aging of steamed buns
  • Making method of okra aging-resistant steamed buns and method for delaying aging of steamed buns
  • Making method of okra aging-resistant steamed buns and method for delaying aging of steamed buns

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029]This embodiment provides a method for delaying the aging of steamed bread, and its specific steps are as follows:

[0030] (1) Preparation of whole okra powder: wash and chop fresh okra sold in the market, dry at 65±2°C until constant weight, pulverize with a pulverizer, pass through a 200-mesh sieve to obtain whole okra powder, seal and place in a desiccator in spare.

[0031] (2) Yeast activation: commercially available dry yeast was weighed and activated in water at 32±2°C for 5-8 minutes to obtain an aqueous yeast solution.

[0032] (3) Dough preparation: 99g of flour was taken, and okra whole powder, yeast aqueous solution and distilled water were sequentially added thereto. Among them, 1g of okra whole powder, 51.2g of distilled water, and 1g of yeast. First add 1g of okra whole powder to 99g of flour and mix evenly, sieve and pour into the mixer, slowly add the activated yeast aqueous solution into the flour, and use the dough mixer to stir until the surface of ...

Embodiment 2

[0042] This embodiment provides a method for delaying the aging of steamed bread, and its specific steps are as follows:

[0043] (1) Preparation of whole okra powder: wash and chop fresh okra sold in the market, dry at 65±2°C until constant weight, pulverize with a pulverizer, pass through a 200-mesh sieve to obtain whole okra powder, seal and place in a desiccator in spare.

[0044] (2) Yeast activation: Weigh the dry yeast in water at 32±2°C and activate it for 5-8 minutes to obtain an aqueous yeast solution.

[0045] (3) Dough preparation: 97g of flour was taken, and okra whole powder, yeast aqueous solution and distilled water were added thereto in sequence. Among them, 3g of okra whole powder, 52g of distilled water, and 1g of yeast. First add 3g of okra whole powder to 97g of flour and mix evenly, sieve and pour into the mixer, slowly add the activated yeast aqueous solution into the flour, and use the dough mixer to stir until the surface of the dough is smooth and f...

Embodiment 3

[0055] This embodiment provides a method for delaying the aging of steamed bread, and its specific steps are as follows:

[0056] (1) Preparation of whole okra powder: wash and chop fresh okra sold in the market, dry at 65±2°C until constant weight, pulverize with a pulverizer, pass through a 200-mesh sieve to obtain whole okra powder, seal and place in a desiccator in spare.

[0057] (2) Yeast activation: Weigh the dry yeast in water at 32±2°C and activate it for 5-8 minutes to obtain an aqueous yeast solution.

[0058] (3) Dough preparation: take 95g of flour, and add okra whole powder, yeast aqueous solution and distilled water to it in sequence. Among them, 5g of okra whole powder, 52.2g of distilled water, and 1g of yeast. First add 5g of okra whole powder to 95g of flour and mix evenly, sieve and pour into the mixer, slowly add the activated yeast aqueous solution into the flour, and use the dough mixer to stir until the surface of the dough is smooth and flat.

[005...

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Abstract

The invention provides a making method of okra aging-resistant steamed buns, and belongs to the technical field of aging resistance of steamed buns. The making method of the okra aging-resistant steamed buns comprises the following steps of preparing whole okra powder; activating yeast; adding the whole okra powder to flour, performing uniform mixing, and then adding distilled water, an activatedyeast aqueous solution and a pectinase solution, wherein the addition quantity of the whole okra powder is 1-9% (m / m) of the mass of the flour, and the addition quantity of pectinase is 30-180ppm(m / m); performing dough mixing, and making dough; enabling the dough to stand; pressing the dough, performing shaping, fermenting the steamed buns, and performing steaming. The okra aging-resistant steamedbuns made by the making method disclosed by the invention are rich in nutrient value, in the storage process of the okra aging-resistant steamed buns, the changes of the hardness and the relevant aging indexes of the okra aging-resistant steamed buns are small, the freshly-steamed buns can be stored for a longer time, the mouth feel and the flavor of the steamed buns can be maintained, the shelflife of the steamed buns can be prolonged, and besides, the effect of reducing blood lipid can also be achieved.

Description

technical field [0001] The invention relates to a preparation method of okra anti-aging steamed buns and a method for delaying the aging of steamed buns, belonging to the technical field of steamed buns anti-aging. Background technique [0002] Mantou is a traditional staple food in my country and is deeply loved by people. With the development of industrialization of staple food, the aging of steamed buns has become a difficult problem in the process of industrialization of steamed buns, which brings great losses to production and consumption, makes the shelf life of steamed buns extremely short, and is not conducive to large-scale production. Therefore, it is of great significance to delay the aging of steamed bread. [0003] After a certain period of storage of steamed buns, the aroma and taste will decline. Press the surface and you will find that the hardness increases, the softness and elasticity decrease, and the texture is rough and easy to fall off. This phenomenon...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L33/10
CPCA23V2002/00A23L7/104A23L33/10A23V2200/30A23V2200/328
Inventor 汪名春钱秀丽朱培蕾王乃富周裔彬杜先锋
Owner ANHUI AGRICULTURAL UNIVERSITY
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