Preparation method of health-care mantou made of red date fermentation paste

[0045] Example 1:

[0046] Using Xinjiang Hetian jujube as raw material, ethanol fermentation is carried out after washing, soaking, cooking and blending. When the sugar content in the jujube fermentation liquid is 10 g/L, immediately separate the sake and fermentation mud to ensure that the water content in the fermentation mud is 70%. Remove the jujube seeds from the fermentation mud, take 2 kg of fresh fermentation mud, add 40 g of glucose and 4 g of fructooligosaccharides to it, stir evenly, and place it under aerobic conditions for 0.5 h. Add 2810.5 g of 70-mesh whole wheat flour, 153.3 g of 60-mesh celery powder, 51.1 g of galacto-oligosaccharide and 51.1 g of xylitol to the treated yeast paste, mix well, and knead into a ball, then at 25 ° C The dough was left to stand for 2.5h for fermentation. After the dough rises, knead the dough, shape it, wake up the dough for 10 minutes, and steam it for 30 minutes.

[0047] The sensory index of the health-care steamed bread prepared by the above-mentioned embodiment:

[0048] The color is dark red, the texture is soft, the taste is delicate and slightly sweet, and the jujube aroma is mellow.

[0049] Example 2:

[0050] Using Xinjiang Hetian jujube as raw material, ethanol fermentation is carried out after washing, soaking, cooking and blending. When the sugar content in the fermented liquor of red dates is 15g/L, immediately separate the sake and fermentation mud to ensure that the water content in the fermentation mud is 80%. Remove the jujube seeds from the fermentation mud, take 4 kg of fresh fermentation mud, add 120 g of glucose and 12 g of fructooligosaccharides to it, stir evenly, and place it under aerobic conditions for 1 hour. Add 4453.4 g of 80-mesh whole wheat flour, 367.3 g of 70-mesh celery powder, 46 g of galactooligosaccharide and 183.6 g of xylitol to the treated yeast paste, mix well, and knead into a ball, then put the dough at 30°C It was left to stand for 2h for fermentation. After the dough rises, knead the dough, shape it, wake up the dough for 15 minutes, and steam it for 35 minutes.

[0051] The sensory index of the health-care steamed bread prepared by the above-mentioned embodiment:

[0052] The color is dark red, the texture is soft, the taste is delicate and slightly sweet, and the jujube aroma is mellow.