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Pecan-flavored steamed bread and preparation method thereof

A technology of pecan fruit and steamed bread, applied in the field of pecan fruit-flavored steamed bread and its preparation, can solve the problems of not meeting the health needs of modern people, single nutritional elements and appearance, etc., and achieve the reduction of comprehensive development cost of pecan fruit and rich nutrition , Enhance the effect of deep processing ability

Inactive Publication Date: 2019-04-16
NANJING UNIV OF FINANCE & ECONOMICS +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the nutritional elements and appearance of traditional steamed buns are single, which cannot meet the health needs of modern people.

Method used

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  • Pecan-flavored steamed bread and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A pecan-flavored steamed bun is composed of the following raw materials in parts by weight: 40 parts of all-purpose flour, 10 parts of pecan powder, 3 parts of white sugar, 5 parts of milk powder, 0.5 part of dry yeast, 0.5 part of baking soda and 20 parts of warm water.

[0020] The specific operation steps are:

[0021] (1) Preparation of pecan powder: thoroughly pulverize and grind the pecan dregs after oil extraction, and pass through a 200-mesh sieve;

[0022] (2) Mixing of flour and raw materials: Accurately weigh the all-purpose flour, and add pecan powder, white sugar, milk powder and baking soda in proportion, and mix well;

[0023] (3) Yeast activation and dough mixing: Weigh the dry yeast and warm water in proportion, add the dry yeast to the warm water and stir to dissolve, then pour into the flour mixed in step (2), stir clockwise with chopsticks until flocculent, Put it into the dough mixer and stir for 20 minutes;

[0024] (4) Shaping and primary fermen...

Embodiment 2

[0029] A pecan-flavored steamed bun is composed of the following raw materials in parts by weight: 50 parts of all-purpose flour, 15 parts of pecan powder, 4 parts of white sugar, 6.5 parts of milk powder, 0.65 parts of dry yeast, 0.65 parts of baking soda and 30 parts of warm water.

[0030] The specific operation steps are:

[0031] (1) Preparation of pecan powder: thoroughly pulverize and grind the pecan dregs after oil extraction, and pass through a 200-mesh sieve;

[0032] (2) Mixing of flour and raw materials: Accurately weigh the all-purpose flour, and add pecan powder, white sugar, milk powder and baking soda in proportion, and mix well;

[0033] (3) Yeast activation and dough mixing: Weigh the dry yeast and warm water in proportion, add the dry yeast to the warm water and stir to dissolve, then pour into the flour mixed in step (2), stir clockwise with chopsticks until flocculent, Put it into the dough mixer and stir for 20 minutes;

[0034] (4) Shaping and primary ...

Embodiment 3

[0039] A pecan-flavored steamed bun is composed of the following raw materials in parts by weight: 60 parts of all-purpose flour, 5 parts of pecan powder, 5 parts of white sugar, 8 parts of milk powder, 0.8 part of dry yeast, 0.8 part of baking soda and 40 parts of warm water.

[0040] The specific operation steps are:

[0041] (1) Preparation of pecan powder: thoroughly pulverize and grind the pecan dregs after oil extraction, and pass through a 200-mesh sieve;

[0042] (2) Mixing of flour and raw materials: Accurately weigh the all-purpose flour, and add pecan powder, white sugar, milk powder and baking soda in proportion, and mix well;

[0043] (3) Yeast activation and dough mixing: Weigh the dry yeast and warm water in proportion, add the dry yeast to the warm water and stir to dissolve, then pour into the flour mixed in step (2), stir clockwise with chopsticks until flocculent, Put it into the dough mixer and stir for 20 minutes;

[0044] (4) Shaping and primary ferment...

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Abstract

The invention relates to pecan-flavored steamed bread and a preparation method thereof, and belongs to the technical field of food processing. A main raw material of the pecan-flavored steamed bread is pecan powder prepared from pecan dregs remaining after the oil is extracted. The break is prepared by taking, by weight, 40-60 parts of plain flour, 5-15 parts of pecan powder, 3-5 parts of white sugar, 5-8 parts of milk powder, 0.5-0.8 part of dry yeast, 0.5-0.8 part of baking soda and 20-40 parts of warm water. The skin of the pecan-flavored steamed bread is milky white evenly, and the insideis bright yellow inside and has the unique pecan flavor. A new utilization way for the pecan dregs with the oil extracted is provided, the types of the steamed bread and other cooked wheaten food areenriched, the steamed bread achieves the unique pecan flavor, the nutritional value of the steamed bread is improved, and the bread has certain market economic benefits.

Description

technical field [0001] The invention relates to pecan-flavored steamed bread and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Pecans, a common nut, originated in Mexico, the United States, and were later introduced to China, where they grew well. Pecan has a high market economic value. It is a woody oil plant, which is very nutritious and has certain health functions. It contains various nutrients needed by the human body. It can not only be used as a snack to satisfy the taste buds. It also has a good therapeutic effect, which can reduce blood lipids, strengthen the brain and strengthen the body. Its nut oil mass fraction is as high as 700g / kg, of which the unsaturated fatty acid content is as high as 940g / kg. After the oil is extracted, the pecan dregs still contain a large number of nutrients such as protein, minerals, and vitamins. There are a large number of pecan products on the market today, but it ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L25/00A23L5/10
CPCA23L5/13A23L7/104A23L25/30
Inventor 朱恩俊许振蔡怡朗黄智昕
Owner NANJING UNIV OF FINANCE & ECONOMICS
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